Magic Mike Shares His Secrets! 

Try them all!

Bone Suckin' Grilled New Potatoes 

 Do you just want a new spin on boring potatoes? Take a look at our quick and easy, easy, easy recipe for a fabulous side dish.

Ingredients:
Bone Suckin’ Seasoning & Rub, 1.5 Tbs
Red New potatoes, 12
Butter, 3 Tbs

Directions: Preheat oven or grill to 375°

Rinse potatoes and slice into quarters. Place in a large re-sealable plastic bag and pour in 1/2 cup water. Seal bag, but leave one corner open slightly. Microwave 8 minutes on high. Remove from microwave and drain water. Add Butter + Rib Rub to potatoes. To crisp the potatoes you can either 1.) Place cooked potatoes on a sheet of aluminum foil over a hot grill. (About 10 minutes) OR 2.) Spread cooked potatoes on baking sheet in one layer. Bake until golden brown.

MEMPHIS-STYLE PORK LOIN WITH BARBECUE SAUCE        

One 3 to 4 lb. boneless pork loin, trimmed

1/2 cup yellow mustard

2 Tbsp sea salt

1 Tbsp light brown cane sugar

1 tsp lemon pepper

1 tsp fine ground black pepper

1 tsp cayenne

1 tsp chili powder

1 tsp dry mustard

1 tsp garlic powder

1/2 tsp ground cinnamon

To make the rub combine the salt, sugar, lemon pepper, pepper, cayenne, chili powder, dry mustard, garlic, and cinnamon in a bowl and blend well.

Store in an airtight container in a cool dark place.

Rub or paint the pork loin all over with the yellow mustard using a pastry brush. Season all over with the rub.

Place on your cooker and smoke for 3 to 5 hours or until the internal temperature is 145 to 160 degrees F.

Combine the ingredients for the basting sauce and use to baste the pork after 1 ½ hours; baste every 30 to 45 minutes.

If preferred, apple juice or cider can replace the basting sauce.

During the last 30 to 45 minutes, glaze, using 1 cup of the barbecue sauce (see below).

FOR THE MEMPHIS BASTING SAUCE

1 cup cider or red wine vinegar

1 cup water or broth

BARBECUE SAUCE

2 cups catsup

1 cup cider vinegar

1 stick butter

1/2 cup dark brown cane sugar

1/4 cup yellow mustard

1/4 cup Worcestershire sauce

1 tsp Tabasco Sauce

3 whole lemons

To make the barbecue sauce combine the catsup, vinegar, butter, sugar, mustard, Worcestershire sauce, Tabasco sauce, and lemons in a saucepan over medium heat.

Squeeze the juice out of the lemons into the sauce through a sieve, to remove the seeds and add the pulp zest to the mixture.

Bring to a boil, stirring with a wire whisk. Reduce the heat and simmer for 30 minutes.

Remove the lemons before serving.

Bone Suckin' Grilled Vegetables

Want something will WOW your family and be very healthy?

Ingredients:
BSS Seasoning & Rub, 2 Tbs
Butter, 1 stick Red onion, 1
White onion, 1
Red Bell pepper, 1
Yellow bell pepper, 1
Roma Tomato, 4
Asparagus, 1 bunch

Directions: Preheat charcoal or gas grill

Wash all vegetables. Slice onions into 3/4 inch wide rings. Quarter bell peppers. Leave tomatoes whole. Cut 2 inches off the bottom of asparagus and pile all the vegetables onto the grill. Place slices of butter on onions and asparagus. The skins of the tomatos and the bell peppers will start to char, this is a good thing. Sprinkle Bone Suckin’ Rib Rub over vegetables. Watch vegetables and make sure they do not burn. Grill about 15-20 minutes or until done.

 Bone Suckin' Barbecue Chicken

Ingredients:
Bone Suckin’ Sauce,
Chicken , ½ per person

 Quarter chicken and place on a preheated charcoal or gas grill 6" to 8" above heat. Cook for about 1 hour and 30 minutes turning once half way through and basting both sides with Bone Suckin’ Sauce. You need the internal temperature of the chicken to reach 165 degrees. (Optional - baste with butter at with 20 minutes left in the cooking).

BLACKENED CAJUN CHICKEN AND CORN        

8 Chicken Joints (drumsticks, thighs or wings)

2 Ears of fresh corn

2 teaspoons garlic salt

2 teaspoons ground black pepper

1 1/2 teaspoons Fire Roasted Creations Bayou Blend*

1 1/2 teaspoons paprika

1 teaspoon cayenne pepper

3 tablespoons melted butter

Chopped parsley to garnish

* Indicates ingredients/items available at The Grilling Store

Preparation

Trim any excess fat from the chicken, but leave the skin in place. Slash the thickest parts with a knife, to allow the flavors to penetrate the meat as much as possible.

Pull the husks and silks off the ears of corn, then rinse them under cold running water and pat them dry with paper towels. Cut into thick slices, using a heavy kitchen knife.

Mix together all the spices. Brush the chicken and corn with the melted butter and sprinkle the spices over them. Toss well to coat evenly.

Cook the chicken pieces on a medium-hot grill for about 25 minutes, turning occasionally. add the corn after 15 minutes and grill, turning often, until golden brown. Serve garnished with chopped parsley.

Enjoy!!

Bone Suckin' Low Country Boil

Do you have family or friends coming over for dinner?  This meal is wonderful for a crowd that you want to impress.
Ingredients:
Bone Suckin’ Seasoning & Rub, 3/4 Cup
Hiccuppin’ Hot, 1/8 Cup
New Red Potatoes, 3 pounds
Smoked Keilbasa, 3 pounds
Corn, 12 ears, shucked and halved
Shrimp, Large Peeled 4 lbs.
Water, 6 quarts

Directions:
1.)  Bring water, Bone Suckin’ Seasoning & Rub, Hiccuppin’ Sauce to a rolling boil.
2.) Add potatoes and cook for 15 minutes. Add sausage and cook for 5 minutes more. Add corn and cook another 5 minutes. Stir in shrimp and cook until shrimp are pink, about 5 minutes. Drain immediately and serve.

 ROASTED INJECTED CHICKEN        

1 Whole Chicken (4.5 to 5 lbs.)

1 Bottle Chef William's Creole Butter, Roasted Garlic and Herb or Cajun Hot & Spicy Injectable Marinade *

1 Bottle Fire Roasted Creations Barbecue Dry Rub *

1 Bag BBQ'rs Delight Apple Wood Smoking Pellets *

Injector Bottle or Injector Needle *

* Indicates ingredients/items available at The Grilling Store

Preparation

Inject chicken in multiple places with Chef William's injectable marinade

Pour a generous amount of marinade over the outside of the chicken, cover and refrigerate for 3 hours

Place apple wood smoking pellets in foil pouch on top of lava rocks or in drip pan

Preheat grill to 300 degrees

Sprinkle chicken with barbecue dry rub and place on grill breast side up

Cook chicken using indirect method for 2 hours (indirect means only one burner on and chicken placed over off burner)

Enjoy this with grilled veggies!!

BABY BACK RIBS        

2 Racks of Baby Back Ribs (3 lbs. each)

1/4 cup of Fire Roasted Creations Barbeque Dry Rub

3/4 cup of Jim's Own Homestyle Sauce

Preheat grill to 350 degree's (at least 10 minutes to get cooking surface hot)

Rinse off racks and pat dry with paper towel

With bone side down, rub the barbeque dry rub on the meat side all over

Place ribs on cooking rack bone side down

Cook on low heat (250 degrees) for about 50 minutes

Place ribs in aluminum foil and pour Jim's Own sauce on ribs

Cook for 15 minutes bone side down

Remove ribs from aluminum foil and put meat side down on cook grid turning heat to high for 5-8 minutes

Remove from grill and serve.....Enjoy!!

BACON WRAPPED SHRIMP        

2 lbs. of medium size shrimp (peeled and devained)

1 lb. of bacon

1 pk. of wooden skewers

1 cup of Jim's Own Hot BBQ Sauce (or any thick base BBQ sauce)

2 tablespoons of Fire Roasted Creation Chipotle

Preheat grill to 350 degree's (at least 10 minutes to get cooking surface hot)

Cut bacon pack in half

Wrap 1/2 slice of bacon around piece of shrimp and skew with wooden skewer

Continue this until skewer is full

Place on hot grill and sprinkle with chipotle

Grill until bacon turns crispy

Baste with Jim's Own Hot BBQ Sauce just before removing from the grill

What a great appetizer....ENJOY!!

FIRE ROASTED POTATO"E"        

Red potatoes enough for 4 servings

1/2 teaspoon thyme

1/2 teaspoon of basil

1/2 teaspoon of garlic salt

1/2 teaspoon of coarse ground black pepper

1/4 cup of olive oil

1/4 stick of melted butter (optional)

Preheat grill on high for 10-15 minutes

Rinse and 1/4 dice potatoes

Microwave diced potatoes in microwavable bowl in olive oil for about 8 minutes on high

Mix thyme, basil, garlic salt and black pepper into large mixing bowl

Add potatoes ensuring that potatoes are thoroughly covered

Pour potatoes directly onto the grill and close lid

Let potatoes cook on high for 5-7 minutes then turn over and reduce heat

Allow to cook for 5 additional minutes, remove and pour melted butter over dish

ENJOY!!

GRILLED SALMON        

2 lbs. of salmon filet's (2 1lb pieces)

1/4 cup of virgin olive oil

2 tablespoons of Roasted Creations Tequila Lime Dry Rub available at The Grilling Store

1 lemon thinly sliced

Total cooking time: about 20 minutes

Preheat grill to 425-500 degree's (at least 10 minutes to get cooking surface hot)

Rinse salmon and pat dry

Brush olive oil on each piece of salmon

Sprinkle 1 tablespoon of Tequila Lime on each piece of salmon on the skinless side

Place skin side down on hot grill for about 10 minutes with grill lid closed

Turn over for 5-7 minutes

Turn back over on skin side and twist lemon on each piece

Allow salmon to cook 2-3 more minutes

Use a wide spatula to remove salmon from grill to prevent it from breaking up so your plate presentation will

be what you expected!!

 Now read on a little further to find a great sauce to compliment your salmon dish.

1/2 cup honey mustard dressing

1/4 teaspoon hot horseradish

1/4 cup bourbon whiskey (optional)

2 tablespoons chopped parsley

Mix first three ingredients together in sauce pan over low heat for 2-3 minutes

Pour over each piece of salmon and sprinkle parsley and serve

Enjoy!!!