Cooking A Turkey on your Holland Grill (10-12 lbs.)

An unstuffed turkey will take approximately 12-15 minutes per pound, but always check with a meat thermometer which should read 180 degrees.

Example: 10-12 lb. Unstuffed Turkey will take about 2-1/2 hours

A stuffed turkey will take approximately 15-20 minutes per pound, depending on how dense the stuffing is. But, always check with a meat thermometer (175 degrees).

Example: 10-12 lb. Stuffed Turkey will take about 3-1/4 hours

It is not necessary to baste the turkey. If you do, remember every time
you open the grill you will need to add another 15 minutes to your total
cooking time.

You may add water to the drip pan but the skin will not get as brown and
crisp. The best way if you want to add water to the drip pan is close
the valve and fill the drip pan with water. After approximately 1 hour, the
water will have dissipated. When the water has evaporated, open the
valve and DO NOT add any more water. This will allow the skin to get golden
brown during the last half of cooking. Do not open the valve until all the
water has evaporated. Be very careful if any water comes out of the valve
when you open it, as it will be extremely hot.

Tom’s New York Style Hot Dogs
By Tom Taylor, A & B Propane
Suffolk VA

1 Onion sliced thin
2 tablespoons butter
1 /3 Cup ketchup
1/4 Teaspoon red pepper flakes
1/2 Teaspoon salt
1/3 cup water
1 package beef hot dogs
1 package hot dog buns

On the side burner or stove top, in a large skillet cook onions in butter over medium for 15 minutes, stirring occasionally. Add water, ketchup, pepper and salt, cook covered for 10 minutes. Stir at least once.

Cook hot dogs approximately 8 minutes on pre-heated Holland grill, turning at least once.

Optional: Toast buns if you desire.

Serve hotdogs with onion mixture over each hotdog.

Double or triple recipe depending on the number of people.

Bryant Montague’s Beef Magic

2 Tablespoons Peppercorn
1 Tablespoon Kosher Salt
1 Tablespoon Dry Mustard
1 Tablespoon Garlic
2 Tablespoons Butter
1 Tablespoon Paprika

Crush peppercorn, salt, mustard, garlic and paprika to a fine powder, mix with butter and rub into beef before cooking. Great on Steaks!

Drunk Chicken
By Tim Rutledge of Summerville, GA

Cooking time 2 hours main grid.
Ingredients
1 tbs. lemon pepper
1 tbs. Cajun spice, 1tbs.poultry seasoning
1 tbs. crushed red pepper
1 tbs.garlic pepper
1 tbs.chopped dried onions
1 tbs.meat tenderizer
1 tbs.dried basil leaves
1 medium sweet onion
1 can of regular beer

Combine all ingredients except beer and medium onion to make a dry rub. Rub
Chicken all over inside and out. Leave skin on it keeps in the moisture. Put
chicken in container and let set overnight in refrigerator. When you get ready to
cook the chicken put the onion inside the chicken cavity as far as it will go. Take the chicken and set over the open can of beer and place on a pre-heated grill for about 2
hours. Or use the Holland Roast’n Post full of Beer. Leave lid closed, or you may baste with Worcestershire sauce after it has cooked about 35-40 min. When juices run clear the chicken is done. Take off grill and let rest for about 10 min. this is the moistest chicken I have eaten.

Grilled Elk Medallions
Stuffed with wild mushroom fricassee &
smoked gouda cheese

Sent in by Bluefin Bay on Lake Superior
Chef Jacobsen and the staff at Bluefin Bay Resort

Serves 4

Ingredients:
8- 2-3 oz/ Elk Loin medallions
2 Cups Mushroom Fricassee (Recipe included)
2 Cups Shredded smoked gouda cheese
1/2 Cup Bluefin Bay Wild Mushroom Seasoning
1/4 Cup Olive oil

Directions:
Cut each elk medallion across the grain to create a pocket in each piece. Pour the Mushroom seasoning on a large plate and crust both sides of each medallion by pressing firmly in seasoning. In a medium mixing bowl combine the mushroom fricassee and gouda cheese until will blended. Stuff the pocket of each medallion very full with mushroom mixture. Place medallions on the grill and sear on each side for about 4-5 minutes or until mushroom crust is well developed.
Serve 2 medallions per person with your choice of starch and vegetable.

Wild Mushroom Fricassee
Chef Jacobsen and the staff at Bluefin Bay Resort

Serves 4

Ingredients:
1 small red onion(cut into 1/8 inch julienne strips)
1 Tbsp chopped fresh garlic
3 oz Whole butter
1/2 Cup Cabernet red wine
1/3 gallon beef stock
Salt and Pepper to taste
8 Cups Wild Mushroom blend(Fresh)
1 Tbsp Bluefin Bay wild mushroom seasoning

Directions:
In a large sauce pan melt butter and sautee onions, garlic and mushrooms until vegetables begin to brown. Deglaze pan with red wine. Add in seasonings, salt and pepper. Reduce mixture for about 3-5 minutes. Add in beef stock, lower heat and reduce mixture to _ stirring regularly. (This can take up to 3 hours) Pour off excess liquid and retain for use as a sauce.

Bluefin Bay Pork Tenderloin Salad with Honey Crisp Apples
and Hot Maple Dijon Dressing

Sent in by Bluefin Bay on Lake Superior
Chef Jacobsen and the staff at Bluefin Bay Resort

Serves 4
Ingredients:
16 oz Fresh Spring Mix Lettuce
8 oz Pork Tenderloin (Silver skin removed)
2 Honey Crisp Apples (Cored with skin removed)
4 oz Toasted Walnuts
2 oz Shredded Gruyere cheese
4 oz Bluefin Bay Maple Dijon Vinaigrette
1 tsp. Blue fine Bay Peppercorn Grille Seasoning
2 oz Olive Oil

Directions:
Slice pork thin and place in a medium sized mixing bowl. Tumble pork pieces with _ of the olive oil and Peppercorn seasoning. (Refrigerate) cut each apple in half and slice thin. (set aside) Grill pork after marinating for at least 30 minutes, or until done. While pork is cooking, heat olive oil in a small sauce pan. Add apples, walnuts and dressing. Saute for about 2-3 minutes.
Assembly:
Place equal amount of salad greens on four dinner plates. Evenly distribute strips of pork on each salad. Glaze each salad with dressing mixture being sure to distribute apple and walnuts equally. Garnish salads with freshly grated Gruyere cheese.

Ancho and Chipotle Rubbed Grilled Pork Loin
Courtesy of Chef/Teacher — Tobie Nidetz

Serves 6

Ingredients:
2-1/4 lbs. Pork Loin
1/2 Cup Chipotle Rub (recipe below)
1 Cup Wild West Barbecue Sauce (recipe below)

Trim the pork loin of most of the fat, leave about _ inch. Slip on your rubber gloves again and rub the loin all over with the Chipotle rub. Let rest covered in the refrigerator for about one hour before cooking. This step can be done the day before for a more intense flavor. Grill the loin for ten minutes per side on your heated Holland grill. Hen baste with the bbq sauce. Turn half way through cooking to achieve an even glaze and crust. Test at 150 degree with a thermometer or pierce with a fork and let the juices run into a spoon. The loin will be done when the juices run clear or very faintly pink.

Ancho and Chipotle Rub
Courtesy of Chef/Teacher — Tobie Nidetz

Makes about 3-1/4 cups

1/4 Cup Dried Mexican oregano
1/4 Cup Corn Oil
5 each Dried Chipotle Chiles-
stemmed, seeded, and de-veined(wear rubber gloves)
5 each Ancho chiles
stemmed, seeded, and de-veined(wear rubber gloves)
2-5 each Garlic Cloves
1-1/2 cups Kosher Salt

Fry chiles, 1 or 2 at a time in a heavy skillet over moderately high heat in the corn oil. Turn them using tongs until puffed and just beginning to brown, about 10 seconds. (Do not let the chiles burn or rub will be bitter.) Transfer the chiles as fried to paper towels to drain and cool until crisp. Wearing rubber gloves, break chiles into pieces and grind fine in a food processor with oregano, garlic and salt until the mixture is a shaggy, salt-like consistency. If mixture seems moist, dry on a large baking sheet in the middle of an oven set a lowest temperature until no longer moist, about one hour. Wearing rubber gloves again, break up any lumps with your fingers.

Wild West Barbecue Sauce
Courtesy of Chef/Teacher — Tobie Nidetz

Makes about 1 quart

1 Cup Strong black coffee
1 Cup Worcestershire sauce
1 Cup Ketchup
1/2 Cup Cider Vinegar
1/2 Cup Dark Brown Sugar
3 Tbsp. Hot Chile Powder
3 Tsp. Kosher Salt
2 Cups Onions, Chopped
1/4 Cup Green chile peppers, chopped(jalapeno, serrano, habanero, etc.)
6 Cloves Garlic

Combine the coffee, Worcestershire, ketchup, vinegar, sugar, chile powder andsalt in a saucepan and worm gently on medium heat. Finely mince the onions, peppers and garlic in a food processor and add to the sauce. Increase the heat to simmer and cook the sauce 25-30 minutes. Cool before refrigerating.

Grilled Scampi-Style Shrimp Kabobs

The classic saute dish moves to the summer grill.

Serves 2-3

1 pound Shrimp, large, peeled and deveined
1/2 cup Olive oil
4 Tablespoons Butter
2 teaspoons Garlic, minced
Parsley, chopped
4 cups Rice, cooked

Place the shrimp on 4 skewers. Place in a casserole dish.
Set aside. Warm the oil and butter in a saucepan over
medium heat. Remove from the heat and add the garlic. Allow
to steep for 15 minutes. Pour over the shrimp and marinate
20 minutes in the refrigerator. Place on the hot grill and
cook until just pink. Baste often with the marinade. Serve
over cooked rice, garnished with parsley.

- Nick Sundberg

Pumpkin Bread Pudding on your Holland Grill

This is the perfect fall dessert.
Serves 6-8

1 pound firm French bread
2 cups Half and Half (half milk, half cream)
1 1/2 cups Sugar
3 Eggs
15 ounce Pumpkin pie mix (seasoned)
3/4 cup Raisins
3/4 cup Pecans
Whipped cream

Lightly grease a medium casserole dish. Pre-heat your Holland Grill. Tear
the bread into medium pieces. Add to a mixing bowl. Sprinkle on the sugar.
In a separate bowl, lightly beat the eggs. Add the half and half and pumpkin
mix. Toss the mixture with the bread. Place half in the casserole. Add the
raisins and pecans. Top with the other half of the mixture. Bake for 20-25
minutes or until firm and lightly brown. Serve warm with whipped cream.

Southwestern Squash Casserole
By Tracy Wild of Apex, NC

Serves 4-6

4 small Zucchini, sliced
1 medium Onion, sliced
1 teaspoon Garlic, minced
1-1/2 tablespoons Olive Oil (optional)
1/2 cup Sharp Cheddar, grated
1/2 cup Monterey Jack, grated
1-1/2 cups White Corn, (fresh, frozen, or canned)
1/2 cup diced Green Chilies(canned)

Mix together all ingredients in bowl. Spray a one-quart casserole dish
with a non-stick cooking spray. Pour in vegetable mixture. Place in
pre-heated Holland Grill for 30-40 minutes, or until the top begins to
brown. Serve warm.

Smoky Barbecue Beans
By Dave Wild of Apex, NC

Serves 4-6

1-1/2 tablespoons Bacon grease or oil
1 small Onion, diced
1 small yellow pepper, diced (can use hot pepper if you like)
1/2 teaspoon Garlic, minced
2 pounds pork and beans (canned)
1 cup Brad's Private Stock Barbecue Sauce
1/4 teaspoon liquid smoke
Hot sauce to taste

In a sauce pan add the bacon grease, onion, pepper and garlic, cook until
tender. Mix in all remaining ingredients Pour mixture into disposable
aluminum pan and place on pre-heated Holland grill. Heat until
bubbling (20-30 mins). You can grill your main course at the same time.
Using the disposable pan, makes clean up a snap!

Sweet Potato Casserole
By Dee Holland of Cary, NC

3 cups cooked mashed sweet potatoes
1 cup sugar
1/2 cup melted butter
2 eggs, beaten
1 tsp. Vanilla extract
1/3 cup milk

Combine all ingredients in mixing bowl and mix well. Pour into 2 qt.
casserole dish.

Topping:
1/2 cup firmly packed brown sugar
1/4 cup all purpose flour
2-1/2 tablespoons melted butter
1/2 cup chopped Pecans or Walnuts
1/4 cup raisins(optional)

Combine brown sugar, flour, butter and nuts in mixing bowl and mix well.
Sprinkle tipping mixture over potato mixture. Place on pre-heated Holland
grill for 30 minutes.

Hint: When cooking casseroles on your Holland grill, it is helpful to place
the baking dish on top of aluminum foil(not heavy duty). This prevents the
smoke from baking on the dish as much. It makes clean up a lot easier.

Super Tatters
By Craig Jenkins of Morgantown, KY

Approx. preparation time 10 mins.
Approx. cooking time 45 mins.

5 Medium potatoes
1/2 cup ranch or bleu cheese dressing
1 cup grated parmesan cheese
1 thick slice of Vidalia onion(sweet onion) chopped
2 tablespoons lemon pepper
1 tablespoon of butter or margarine
1 tablespoon of Brad's Private Stock Seasoning Mix

Clean and slice potatoes into about 1 inch squares. Mix potatoes, lemon
pepper, Brad's Seasoning mix, onions, and ranch dressing together. Place
mixture in Heavy duty Aluminum foil, sprinkle with parmesan cheese and dot
top with butter. Seal up foil and put on preheated Holland grill(upper rack
if you have one) for about 45 minutes or until potatoes are tender.

Cabbage Casserole
By Dee Holland of Cary, NC

3/4 stick margarine or butter
1-1/2 cup corn flakes
1 can cream of celery soup
1/2 cup mayonnaise
1 cup milk
1/4 tsp. pepper
4 cups shredded cabbage
1-1/2 cups grated cheddar cheese

Melt butter and Mix in corn flakes. Spray baking dish with non-stick cooking
spray. Put 1/2 of the corn flake mixture in bottom of the baking dish.
Add shredded cabbage. In a separate bowl, mix together the soup, mayonnaise,
milk and pepper. Pour mixture on top of the cabbage. Put on grated
cheddar cheese. Top the casserole with the remaining corn flake mixture.
Place in pre-heated Holland grill for 45-50 minutes.

Helpful hint: When cooking on your Holland grill with casserole dishes,
place them on top of thin aluminum foil(not the heavy duty type). It keeps
the smoke from settling on the outside of your dish. This will make clean
up a lot easier! And your main dish can be cooked at the same time.

Grilled Portabello Burgers
By Bobbie Fulton of Churchville, NY.

1/4 cup virgin olive oil
2 Tbsp. balsamic vinegar
4 large portabello mushroom caps (stems trimmed even with caps)
2 sweet red peppers (seeded and halved lengthwise)
4 round slices sweet Vidalia onion (cut 1/8-1/4 inch thick)

Pre-heat grill.
Combine oil and vinegar in small bowl; brush both sides of peppers with mixture.
Spoon remaining oil and vinegar over mushroom gills (underside of mushrooms).
Grill peppers until tender lightly charred on both sides; remove from grill.
Turn heat to HIGH. Grill mushrooms, gill-sides up, 3-4 minutes.
Mushrooms should not be hot throughout, yet still firm enough to hold their shape.
Place mushroom, gill side up, on the bottom half of roll.
Top with feta cheese, onion, pepper.

Teriyaki Mushrooms
By Shelly Lakenburger of Pleasant Valley, MO.

8 oz. white mushrooms (sliced)
1 Tbs. butter or margarine
3 Tbs. Teriyaki
2 Tbs. white wine

Place ingredients in a one quart baking dish.
Cover and place on preheated Holland grill for 20 minutes.
Serve as a side dish or spoon over steak.

Hot Spinach and Artichoke Dip
By Shelly Lakenburger of Pleasant Valley, MO.

2 Tbs. olive oil
1/4 tsp. marjoram
1/4 tsp. cayenne pepper
2 cloves of pressed garlic
4-8oz. packages of cream cheese
16oz frozen chopped spinach
12oz can of artichoke hearts

Heat olive oil in a small skillet.
Add marjoram, cayenne pepper, and garlic and saute for 30 seconds.
Drain the artichoke hearts and cut in _ inch pieces.
Defrost spinach and squeeze off extra liquid.
Combined sauteed ingredients with the cream cheese, spinach and artichokes.
Place in a 2-quart baking dish and place on Holland grill for 25-30 minutes.
Serve the dip with tortilla chips and salsa or pita bread.

Korean Skirt Steak
By Sookhee Pai of Arcadia, CA.

2 Tbs. sugar
3 Tbs. soy sauce
1 Tbs. mirin
2 cloves of chopped garlic
1 minced scallion
1 tsp. chopped ginger
2 tsp. sesame oil
3 tsp. ground roast sesame
ground black pepper
pinch of salt
1 lb sliced skirt steak

Mix 10 ingredients and marinate skirt steak with it for 30 minutes.
Grill them and enjoy.

BBQ’D Pasta
By Coach Zee of Kitchener, ONTARIO

Wide noodles
2 large Vadalia onions (sliced)
2 large bell peppers
12 white mushrooms
1 large zucchini (sliced)
olive oil

Cook wide noodles first.
On grill cook onions, bell peppers, mushrooms and large zucchini in olive oil lightly.
Veggies should be done in 15-20 minutes.
Bring out noodles and add to cooked vegetables.
Cook for 3-4 minutes and serve.

Roasted Asparagus With Sesame Seeds

Roasting brings out extra flavor in these springtime vegetable. Serve warm or at room temperature.

1 tablespoon virgin olive oil
2 pounds fresh asparagus, trimmed
1 teaspoon coarse salt
3 to 4 tablespoons sesame seeds

Preheat your Holland grill for at least 20 minutes. Lightly brush the oil over the asparagus spears, rolling them to distribute the oil evenly. Spread the spears in a single layer directly on the cooking surface and sprinkle with salt. Grill, until the spears are just tender when pierced with the tip of a knife, about 10 to 13 minutes.

While the asparagus is grilling, toast the sesame seeds in a dry skillet over medium heat, stirring constantly, until the seeds are golden and aromatic, about 2 to 3 minutes. Arrange the asparagus on a serving plate and sprinkle with the toasted seeds.

Teriyaki Grilled Shrimp

1 pound peeled shrimp
1 tablespoon brown sugar
1 tablespoon tomato past
1/4 teaspoon garlic
2 teaspoon water
1 teaspoon sesame seeds

Combine all ingredients and bring to boil. Lower heat and let simmer for one minute. Remove from heat and let cool.

Brush the shrimp with the sauce and place on preheated Holland grill. You can use screwers if you want to or they can be place directly on the cooking grid. Let cook for 8 minutes. Turn shrimp and brush with remaining sauce, for an additional 8 minutes. Cooking time is for large shrimp. If using smaller shrimp cook until the shrimp turns a nice pink color.

Grilled Corn on the Cob in the Husks

A summertime favorite!

Butter or margarine
salt
pepper
corn on the cob still in husk

Remove the outer more loose layers of husk from the corn. Peel back the husk and silt, but don't completely remove. Rinse corn and remove any unwanted spots from the cob. Rub with the desired amount of butter and sprinkle with salt and pepper. Pull the husk back up around the cobs. Grill for approx. 45 minutes, until the corn is tender when pierce with a fork.

You can also leave the silts on and just place on a prheated Holland grill. Then after 45 minutes remove from the grill, peel back the husk and silts, dip in butter and enjoy. Great all summer with back yard barbecues.

Herbed Orange Roughy
by: J. Schmidt
from: Fayetteville, NC

Grilling time: Approx. 20 ins.
Serves 2 to 3

1 lb Orange roughy (fresh or thawed)
2 limes or 1/4 cup lime juice
1 Tbs. garlic powder
Herb butter (Dill, chives, basil, butter) Dill is optional
Habanero pepper sauce

Marinate orange roughy in pan with lime juice and garlic powder (2 hours)
Preheat your Holland grill for 20 minutes. Spray cooking grid with nonstick
cooking spray. Place orange roughy on the cooking grid, baste with the herb
butter. Close lid. Grill for 10 minutes. Turn over fish and baste again
with herb butter, and add habanero pepper sauce to taste. Cook for another 8
to 10 minutes.

Grilled Sauteed Mushroom and Onions
(to compliment steaks)
by: K. Comette
from: Spring, TX

16 oz of white mushrooms, sliced
3/4" center slice of sweet onion (vadalia, 1015, walla walla)
2-4 tablespoons of "Tony Chechere's Cajun Seasoning"
3 tablespoons of "McCormick Season All"
Garlic powder to taste (about 3-5 tbs)
stick of butter sliced into 4 pieces along the length (may substitute olive
oil-1/4 cup)
5 tablespoons of white wine
Worcestershire sauce to taste (2-5 shakes)

Place the above in a 26-30 inch piece of aluminum foil- mushrooms, onion
butter and then the rest. Closet the foil and seal tightly. When starting
the grill for the steaks, put the foil package on the 1/2 grid. Leave there
until the steaks are cooked (approx. 20 minutes), open foil and place contents
in a bowl, stir and enjoy!

Grilled Eggplant
by: R. Kollatt
From: Slidell, LA

2 Large eggplant
Olive Oil
Garlic Powder
Parmesan Cheese

Slice eggplant into 1/4" medallions, Coat with Olive oil. Sprinkle with
garlic powder. Place on preheated Holland Grill. Flip when bottom of
eggplant has grill marks and is turning slightly brown(approx 12 minutes).
Sprinkle parmesan cheese on top of eggplant slices and close grill. Remove
when cheese melts (approx. 10-12 minutes).
Serve as your main course or as a side dish.

Apple Cider Pie
by: Pat Johnson
from: The Holland Company, Inc.

3 Tbs. Heavy Cream
1/4 Cup Sugar Cubes, Coarsely Crushed
3 lb. Golden Delicious Peeled, Cored, Cut into 3/4 inch Slices, and then
Halved Crosswise
2/3 Cup Apple Cider
1/2 to 2/3 Cup Packed Light Brown Sugar
1 Tsp. Ground Cinnamon
1/4 Tsp. Ground Nutmeg
3 Tbs. Corn Starch
Top and Bottom Pie Crust

Make the Filling: In a large non-reactive pot mix the apples, all but 2 Tbs.
of the cider, the brown sugar, cinnamon, and nut meg. Bring to a boil on
your Holland side burner (or stove top) stirring often, until the sugar has
dissolved and the apples are evenly coated. Mix the cornstarch and the
remaining 2 Tbs. of cider into a paste. Add this to the apples. Stirring
constantly, boil until the liquid is thickened and clear, about 1 min. Taste
and adjust seasoning if needed. Remove from the heat and let cool.

Preheat your Holland Grill for about 20 minutes. Prepare the pie crust. Pour
the filling in the bottom crust. Put the top crust on and pinch the edges
closed. Brush the heavy cream over the top crust and sprinkle with the
crushed sugar cubes. Cut at least three vent holes. Bake until crust is
golden and the apples are tender when pierced with a knife. About 55 min. If
the top starts to brown too quickly, tent the top with foil.

Baked Pumpkin
by: L. Eber
from: Kewanna, IN

1 pumpkin (approx 6" in diameter)
2 tablespoons brown sugar
1/4 cup stick butter

Take a small pumpkin (about 6" in diameter) Cut in in half and scoop out the
seeds. Put about a tablespoon of brown sugar in with a pat of butter. Put
some water in a 8x8 pan and place pumpkin in. Cover with aluminim foil and
place on preheated grill. Cooking time is about one hour.

Chili-Peppered Citrus Grilled Chicken
by: J. Elder
from: Charlotte, NC

3 tablespoons lemon juice
1 cup orange marmalade
1 canned chipotle pepper in adobo sauce, snipped into small pieces
1 tablespoon minced or grated fresh ginger
1 teaspoon chili powder
1 garlic clove, minced
4 chicken breast halves, boned and skinned
Crisp salad greens

Combine lemon juice, marmalade, chipotle pepper, ginger, chili powder and
garlic, blending well. Spoon 1/2 cup into a plastic zip-top bag; add chicken
and marinate at least one hour or as long as overnight in refrigerator,
turning occasionally. Cover and refrigerate remaining sauce separately for
later use.

Prepare outdoor grill for cooking. Oil grid to prevent sticking. Remove
chicken breasts from marinade, reserving marinade; place chicken on oiled grid
and cook over medium heat for 18 to 20 minutes, or until tender and cooked
through, brushing chicken with reserved marinade during the last 5 minutes of
cooking. Remove chicken to a cutting board; let rest for about 5 minutes.

While chicken is resting, heat reserved sauce not used in marinating in a
small saucepan over medium low heat until hot, stirring frequently.

Cut each chicken breast crosswise into 4 to 5 medallions. Place salad greens
on each of 4 serving plates; top with a sliced chicken breast and brush with heated sauce.
Serves 4.

Note: 1/2 teaspoon hot pepper flakes may be substituted for the chipotle pepper if desired.

Chicken Fajatas
by: A. Harris,
from: Cullman AL

4-chicken breasts, boneless, skinless
1 small finely chopped onion
1/3 c. red wine vinegar
1/2 c. veg. oil
1-2 cloves garlic finely chopped
1/3 c. lime juice
1 tsp. basil leaves crushed
1/4 tsp. pepper
1/4 tsp. cumin
1 green pepper cut into strips
1 red pepper cut into strips
1 red (purple) onion cut into strips
Mix this all together and add chicken breasts.
Marinate overnight or at least 4 hours.

Put the vegetables into an aluminum pie pan with the marinade. Cover with foil and grill until tender.
Sprinkle the chicken breasts with cajun seasoning and grill about 7-10 minutes on each side.
Cut chicken into strips and put into a dish with the vegetables.
Get flour tortillias, salsa, sour cream, shredded cheddar cheese, chopped lettuce and tomatoes.

Make your fajita and enjoy! You can't eat just one!
We double the recipe sometimes and use the left over chicken in a salad the next day.

Honey Sesame Tenderloin

Grilling Time: 20-30 Minutes
Main Food Grid

3/4 lb. Pork Tenderloin
1/2 C. Soy Sauce
2 Garlic Cloves, minced
1 T. grated fresh Ginger
1 T. Sesame Oil
4 T. Honey
2 T. Brown Sugar
4 T. Sesame Seeds

Combine soy sauce, garlic, ginger and oil. Place in a zip lock bag with
tenderloin. Toss to coat and marinate in the refrigerator for 3-6 hours
turning occasionally.

Remove the tenderloin and discard marinade. In a shallow plate mix together
honey and sugar. Roll the tenderloin in honey mixture. coating all sides. Roll
tenderloin in seeds to cover meat.

Place the tenderloin in a preheated Holland Grill for 20-30 minutes until meat thermometer reaches 155 degrees. Slice and serve.

Turkey with Oyster Stuffing

Grilling Time: 1 1/2 hours
Main Food Grid

10-12 lb. Turkey
1/2 pint small Oysters and juice
2 Eggs beaten
4 stalks Celery chopped
1 mediun Onion-chopped
1/2 stick Butter

5 cups Cornbread crumbs
1/4 cup chopped Parsley
1 t. Basil
1/2 t. Paprika
1/8 t. fresh grated Nutmeg
2 t. whole Sage leaves rubbed
Salt and Pepper (to taste)
Brad's Private Stock Seasoning Mix

Prior to grilling time cook giblets in a quart of water until soft, reserve
broth. When broth is cool grind or coarsely chop giblets and oysters. Saute
onions and celery in butter until transparent.

Place bread crumbs, chopped meats, sauteed vegetables and all other
ingredients in a bowl. Add about 2 cups broth, (amount depends on how moist
you want filling), add salt and pepper then mix all together.

Wash and dry turkey inside and out. Fill turkey cavity with stuffing and
truss or tie to hold. Rub outside of turkey with melted butter. Sprinkle
turkey generously with Brad's private Stock Seasoning Mix.

Place stuffed turkey in preheated Holland Grill for about 2 1/2 hours.
Check with a meat thermometer.

For larger than 12 lb. turkeys, cook for 14 minutes per pound of meat when stuffed.
12 minutes per pound for unstuffed turkeys. Always check with a meat thermometer.