Inside-Out BaInsideout Cheeseburgers with Grilled Green Onion Mayo

4 servings

5 slices bacon, chopped
4 scallions, cleaned and trimmed
extra-virgin olive oil, for drizzling
1 1/3 lbs ground sirloin
1 tablespoon Worcestershire sauce, eyeball it
1 tablespoon steak seasoning (or coarse salt and black pepper)
1/2 lb extra sharp white cheddar cheese, crumbled
1 cup mayonnaise or low-fat mayonnaise
1 teaspoon ground cumin
salt and pepper
4 crusty kaiser rolls, split
4 leaves crisp romaine lettuce


Preheat grill pan over high heat.
In a medium pan brown bacon over medium high heat and drain on paper
towel lined plate.
Brush scallions with a little oil and grill on hot grill pan 2 or 3
minutes on each side; remove from heat to cool.
To make the burgers, combine ground beef with Worcestershire and
steak seasoning or salt and pepper; divide meat into 4 equal parts.
Combine cheese crumbles and cooked bacon.
Take 1/4 of the meat in your hand and make a well in the center of
it.
Pile in cheese and bacon, then carefully form the burger around the
cheese and bacon filling; make sure the fillings are completely
covered with meat.
When all 4 patties are formed, drizzle burgers with oil and place on
hot grill pan.
Cook 2 minutes on each side over high heat, reduce heat to medium low
and cook burgers 7 or 8 minutes longer, turning occasionally.
Do not press down on burgers as they cook.
Transfer burgers to a plate and let them rest 5 minutes before
serving.
To make the green onion mayonnaise, chop cooled, grilled green onions
and add to a food processor.
Add mayonnaise and cumin to the food processor and pulse the onions
and mayonnaise.
Season with salt and pepper, to your taste.
Pile burgers on crusty buns and top with crisp lettuce leaves and a
slather of green onion mayonnaise.
As you bite into the burgers, you will find a smoky, cheesy surprise
at the center.

Bourbon Steak

* 1/2 cup soy sauce
* 1/4 cup bourbon
* 1 clove garlic, pressed or minced
* 1/4 teaspoon grated ginger
* 1/4 cup water
* 1 steak (1/2" thick)

Combine everything in a shallow dish.
Marinate the steaks for at least two hours.
Grill over a charcoal fire.

Balsamic Pork Chops

I can tell it's spring, all the recipes I'm thinking about seem to be grilled!

8 boneless pork chops, about 3/4 inch thick
12 ounces (1 1/2 cups) balsamic vinaigrette dressing

Place chops in a large resealable bag; pour vinaigrette dressing over chops. Seal bag and refrigerate for 2 to 24 hours.

Prepare medium-hot grill. Remove chops from marinade and pat dry. Discard remaining marinade.

Grill chops directly over heat for about 8 to 10 minutes, turning once. Serve desired number of chops; wrap and refrigerate remaning chops for up to three days.

Veggies on the Fire

3 cups yellow squash, sliced
3 cups zucchini, sliced
2 cups mushrooms, sliced
1 large onion, sliced
3 tablespoons olive oil
2 tablespoons Crazy Salt

Place veggies on heavy-duty aluminum foil. Sprinkle with olive oil and Crazy Salt. Wrap and place on the fire. Cook approximately 5 to 7 minutes on each side.

Grilled Vegetables

grilled veggies

2 red peppers
2 green peppers
2 yellow peppers
6 cubanel peppers
2 zucchini
2 yellow squash
1 bunch broccoli
1 bunch cauliflower
olive oil
garlic salt
pepper
parsley
salt

Clean and cut each vegetable into fourths. Broccoli and cauliflower should be cut and leave some stem with florets. Place the vegetables into zipper plastic baggies. Pour enough olive oil into each baggie to coat the vegetables. Season to your liking with garlic salt, parsley, pepper and salt. Shake baggies until olive oil mixture coats the vegetables. Lay the baggies flat to marinate for one hour before grilling. Remove from baggies and place in a grill basket- over a cookie sheet to allow excess oil to drip off. Cook slowly over medium heat until vegetables are cooked.

Fast and Easy Grilled Potatoes and Onions

5-6 unpeeled red potatoes sliced thin
1-2 Vidalia onions sliced thin
1 tablespoon butter per packet
salt and pepper to taste

Place potatoes and onions on heavy-duty aluminum foil. Divide into several individual packets and add 1 tablespoon butter per packet, salt and pepper. Seal packets tightly and place on fire for 15 minutes or until tender. If placing on grill, allow 25 -30 minutes.

Grilled Brats

How can these be anything but wonderful when they are cooked in wine or beer?

A new twist on a summer favorite!

Brats
Onions, sliced
variety of peppers, sliced
Round Barn Riesling or Kölsh Style Beer

Sear brats on grill until marked on all sides. Place brats in a grill friendly pan with 1 Cup of either Round Barn Riesling or Kölsh Style Beer. Add onions and peppers and cook until wine or beer is reduced, glazing the brats and veggies and the brats are cooked through. Serve with remaining beer or wine.

Baby Back Pork Ribs

This recipe comes from the Round Barn Winery in Baroda, Michigan. Check them out, they also make beer and vodka and teach lessons in winemaking!

http://www.roundbarnwinery.com

This recipe is for 3 racks of baby back pork ribs.

Dry Rub

1 box dark brown sugar
2 oz cinnamon
1 oz cumin
1 oz paprika
2 oz chili powder
1 oz cayenne pepper
1 oz dried thyme
1 oz Old Bay
1 oz onion powder
1 oz garlic powder
1 oz dried mustard
pinch kosher salt
fresh black pepper

Mix all ingredients for dry rub together. Rub onto ribs, generously. Squeeze a generous amount or commercial sauce onto ribs and cover with foil, marinate 24 hrs.

Take ribs out of frig and let stand 1 hour. Cook ribs for 3 1/2 hours at 225 degrees. Remove from oven and let cool.

Sauce

1 bottle Round Barn Cocoa Stout
dash cider vinegar
pinch mustard seed
remaining dry rub from ribs
1 bottle of your favorite commercial BBQ sauce
1 pound of smoked bacon

Pour beer, vinegar, and mustard seed into a sauce pan and reduce for 30 minutes. Add the remaining dry rub from the ribs and caramelize. Add one bottle of the BBQ sauce to the mixture and simmer for 1 hour. Add 1 pound of pureed, cooked bacon to the sauce and remove from heat, let stand overnite.

Grilling Instructions: Add and generous amount of BBQ sauce to each rack of ribs and grill until the sauce caramelizes and becomes crispy on the outside of the ribs. Cut and serv

Grilling - White Varietals

Of course these are just suggestions.....

Chardonnay I don't care for this one any way, shape or form.... when you read that it works best with butter and corn........... I suppose it would be good with grilled corn on the cob but I'm sticking with my own tastes in wine and Chardonnay is not an option at any time.

Riesling the perfect varietal for grilled brats, shrimp, barbecue chicken, grilled pineapple and a variety of grilled veggies.

Riesling wines originated in Germany’s Rhein and Mosel river valleys, it was here that this white grape gained its foothold in today’s modern white wine market. A riesling can span a broad range of styles, being produced in both dry and sweet variations.

Some to try -
Owen Roe DuBrul Vineyard Riesling
Covey Run Riesling
Dr. Konstantin Frank Riesling from NY
Fritz Windisch Alsheimer Riesling
Fruhmesse & VonHovel
Chateau Ste. Michelle Riesling Eroica Columbia Valley

Sauvignon Blanc has a herbaceous quality that supports marinades and sauces with similar attributes. For example, grilled chicken that has been doused in Italian dressing or a citrus marinade will be unbeatable with a Sauvignon Blanc. Likewise, roasted peppers, veggies in fresh herbs, grilled fish with dill and lemon will all be highlighted in tandem with a Sauvignon Blanc.

Gewurztraminer often offers a balance to spice with its slightly to moderately sweet character. This varietal would be a great choice to go with blackened Mahi Mahi, or grilled Cajun chicken with fresh mango salsa.

There are no hard and fast rules when it comes to pairing wines with your grilled foods, just generalities that can get you going. Ultimately it is your palate that your seeking to please by the wine pairing.