shop online at www.missourivalleyshopper.com May 3, 2016 • Page 9 The modern U.S. version of the grilled cheese sandwich originated in the 1920s when inexpensive sliced bread and American cheese became easily available. Enjoy these grilled cheese barbecue sandwiches filled with tomatoes, bacon, avocado and of course cheese. 2 servings. Baby Back Ribs with Sesame Seeds and Sweet Chili Sauce Serves: 4 // Prep time: 50 minutes | Grilling time: 2¾ to 3 hours | Special equipment: 18-inch-wide heavyduty aluminum foil INGREDIENTS RUB 2 teaspoons kosher salt ½ teaspoon freshly ground black pepper ½ teaspoon garlic powder 2 racks baby back ribs, each 2 to 2½ pounds SAUCE 2 cups unseasoned rice vinegar 1½ cups water ½ cup granulated sugar 1½ tablespoons peeled, minced fresh ginger 1½ teaspoons crushed red pepper flakes 4 garlic cloves, minced Kosher salt 1 tablespoon toasted sesame seeds 2 teaspoons soy sauce 1 tablespoon cornstarch dissolved in 1 table spoon water INSTRUCTIONS 1. Prepare the grill for indirect cooking over low heat (250° to 350°F). 2. Combine the rub ingredients. Using a dull dinner knife, slide the tip under the membrane covering the back of each rack of ribs. Lift and loosen the membrane until you can pry it up, then grab a corner of it with a paper towel and pull it off. Season the racks on both sides with the rub. Wrap each rack in a sheet of heavy-duty aluminum foil, crimping the seams well and taking care not to puncture the foil. Grill the foil-wrapped racks, bone side down, over indirect low heat, with the lid closed, for 2 hours. 3. Meanwhile, in a medium saucepan combine the sauce ingredients. Bring to a boil over high heat, stirring to dissolve the sugar, and then reduce the heat to medium-high and cook at a hard simmer until the sauce is reduced to ½ cup, 30 to 35 minutes (or longer), stirring occasionally. Reserve 3 tablespoons sauce to use later for a dipping sauce. Don’t wash the saucepan. 4. Remove the racks from the grill and transfer to a rimmed baking sheet. Carefully unwrap one end of each foil packet, tipping and pouring the collected drip- pings into a glass measuring cup or heatproof bowl; reserve. Unwrap the racks and discard the foil. Season the racks lightly with salt. 5. Return the racks to the grill, meaty side down, and brush some of the remaining sauce on the bone side of each rack. Cook over indirect low heat, with the lid closed, for 15 minutes. Use a brush to spread out any of the sauce that has accumulated in the curve of the racks. Turn the ribs over and brush some of the sauce onto the meaty side. Close the lid and continue grilling over indirect low heat for 30 to 45 minutes more, brushing the racks with sauce every 15 minutes. The ribs are done when the meat has shrunk back from most of the bones by ¼ inch or more. When you lift a rack by picking up one end with tongs, the rack should bend in the middle and the meat should tear easily. Season with the sesame seeds. 6. In the saucepan you used for the sauce, combine the reserved drippings, the reserved 3 tablespoons sauce, and the soy sauce. Bring to a boil. Stir in the dissolved cornstarch and simmer until the sauce is slightly thickened and translucent, about 1 minute, whisking constantly. Remove from the heat. 7. Remove the racks from the grill and let rest for 5 to 10 minutes. Reheat the dipping sauce, if necessary. Cut the racks into individual ribs and serve warm with the sauce. Pellet Grilled Bacon-Wrapped Shrimp INGREDIENTS 1 lb Uncooked Shrimp 1 lb. Thin Cut Bacon Lime Juice Pineapple Juice 1. Thoroughly Clean Shrimp and Remove Shells and Tails 2. Buy very thin bacon and grill 1/2 slice per shrimp on a frogmat at 275°F (135°C) until it is almost edible. Let the bacon cool a few minutes until it is easy to handle. Clean the bacon grease off of the grease tray. 3. Drizzle a small amount of lime juice and pineapple juice on the shrimp. 4. Wrap each shrimp tightly with 1/2 slice of the bacon. If you wrap very tightly you will not need tooth picks, but if you need to use them, pre-soak for 2030 minutes in cold water. 5. Grill at 425 for 5-7 minutes per side until the shrimp is pink and the bacon crisp. Don’t overcook the shrimp as they will get rubbery and chewy. Lil’ Texas 6 avocado, thin slices 2 tsp margarine, softened 2 tbsp salsa Suggest Pellet Flavor Competition Blend Apple grill preparation Check, clean and correctly re-seat the burn grate. Before placing anything on the grill, generously oil the cooking grids, using a cloth and vegetable oil. DO NOT use a spray oil, as this does have the potential to flame. INGREDIENTS 4 slices sandwich bread 2 slices cheese 1 tomato, cut into 4 slices Barbecued Beef Tri-Tip Roast (a personal favorite) INGREDIENTS 3-6 lb Tri Tip Roast Your Favorite GMG Rub 1. A typical roast weighs 1.5-2.5 pounds and will yield over 90% of that in edible meat. You want to rub this roast and refrigerate it overnight. I prefer that you go to your dealer and buy two to three bottles of Green Mountain Beef Rub. I get a royalty for every bottle sold because it has my picture on it, so you can buy even more if you wish! Anyway, use part of one bottle and rub the tri-tip thoroughly. 2. Let the meat come to room temperature before you put it on the grill. 3. Cook it anywhere from 275 °-325°. At the higher end of this range you will get a pink center and dark perimeter, and at the lower temperature you will get more pink meat. Grill for 60-90 minutes. Do NOT overcook this. Use a meat thermometer and cook until 118 °-120 ° in the middle. It will continue to cook after you take it off the grill, so you should eat it right away. But you will enjoy it cold, too; just be aware that it will get darker as it cools. 4. Do not worry about searing – the grate will get much hotter than the surrounding air and will amply caramelize the sugars in the rub and in the meat’s surface. 5. Cut this across the grain in 1/8” slices. You can use the leftovers, if you have any, to make stroganoff, beef bourguignonne, or fajitas (be sure to use Green Mountain South of the Border Rub on the fajitas!) Spicy Chili Beef Jerky INGREDIENTS 1 cup Traeger Chili Sauce 1/3 cup Beer 2 Tbsp. Soy Sauce 1 Tbsp. Worcestershire Sauce 1 Tbsp. Morton Tender Quick Curing Salt 1 Tbsp. Pickled Jalapeno Peppers, minced 2 lbs. Flank Steak, cut into ¼” thick slices 1 cup Traeger Chili Sauce 1/3 cup Beer 2 Tbsp. Soy Sauce 1 Tbsp. Worcestershire Sauce 1 Tbsp. Morton Tender Quick Curing Salt 1 Tbsp. Pickled Jalapeno Peppers, minced 2 lbs. Flank Steak, cut into ¼” thick slices PREPARATION In a mixing bowl, combine the Traeger Chili Sauce, beer, soy sauce, Worcestershire sauce, curing salt, and pickled jalapeño peppers. Put the beef slices in a large resealable plastic bag. Pour the marinade mixture over the beef, and massage the bag so that all the slices get coated with the marinade. Seal the bag and refriger- Texas COOKING DIRECTIONS 1. Grease the grill and set to MEDIUM/LOW heat. 2. Fill with cheese slices, bacon, tomatoes and avocados to make 2 sandwiches. 3. Spread the outsides of bread with margarine. 4. Grill 3-4 minutes on each side until the cheese is melted and sandwiches are grill marked. 5. Add some salsa and serve. a push Easy as ton t of a bu ! rget it t & Fo Set i ate for several hours, or overnight. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Remove the beef from the marinade; discard marinade. Dry beef slices between paper towels. Arrange the meat in a single layer directly on the grill grate or smoke shelf. Smoke for 4 to 5 hours, or until the jerky is dry but still chewy and somewhat pliant when bending a piece. Transfer to a resealable plastic bag while the jerky’s still warm. Let the jerky rest for an hour at room temperature. Squeeze any air from the bag, and refrigerate the jerky. Pro Tip: you can use this recipe for any cut of beef or wild game. Enjoy! GRILLING SEASON IS HERE! Lowest Prices Any Where! We Carry Holland Gas Grills Big Green Egg Phoenix Gas Grills We carry accessories, rubs and sauces! Serving Southeastern SD since 1928 911 E. 6th St. • Freeman, SD • 605-925-4904 When it Comes to Grilling, Taste Rules $549 e Eyes y on th Eas , Easy on the W allet 2409 N. Broadway • Yankton, SD 605-665-9651 GREEN MOUNTAIN GRILLS Hardwood Pellet Grills Schuurmans Farm Supply 5 miles West of Tyndall on Hwy. 50 Corner of Hwys. 50 and 37 www.schuurmansfarmsupply.com Ph. (605) 589-3909 or Cell (605) 464-1113