shop online at www.missourivalleyshopper.com May 9, 2017 • Page 9 Grilled Chicken Fajita Skewers INGREDIENTS ½ cup finely chopped cilantro leaves • 1 cup lime juice (about 6 limes) • 1 cup extra-virgin olive oil • 4 garlic cloves, minced • 1 tablespoon brown sugar • 2 teaspoon salt • Teaspoon ground black pepper • 1 ½ teaspoon ground cumin • 2 pounds skinless, bone less chicken thighs, cut into 1 ½” chunks (can use breast, but will not be as juicy) • 2 (4.5 ounce) cans Red Gold® Whole Peeled Tomatoes, drained Barbecue-Style Grilled Cheese 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. 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 • 6 avocado, thin slices • 2 tsp margarine, softened • 2 tbsp salsa • Suggest Pellet Flavor • Competition Blend • Apple 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. READY INGREDIENTS • 1 rack of loin back or baby back ribs • Salt and pepper • 1 cup vinegar • 1 cup water • 1 ½ cups Louisiana Grills Original BBQ Sauce(divided) • Dry Rub Ingredients (optional) • ¼ cup paprika • 2 tbsp chili powder • 2 tbsp celery salt rib rack up and sauce. • 2 tbsp white sugar checking for flexibility. 2. Place the ribs directly • 1 tsp black pepper The more flexible, the on the rack and cook for • ½ tsp mustard powder more tender. If the ribs 90 minutes. Mop on the • ½ tsp oregano are not done, continue baste mixture and • ½ tsp cumin smoking, mopping on repeat every 30 the baste mixture and minutes. DIRECTIONS checking for doneness 3. If using the dry rub, 1. Heat your smoker to every 30 minutes. prepare your dry rub by 300°F. While 5. When the ribs are done, mixing all of the rub smoker is heating. In apply one more baste ingredients together in a separate bowl, and remove from the a large bowl. prepare your baste smoker. If doing a dry 4. After 90 minutes, check mixture of vinegar, rub, rub the dry rub for doneness by water, and 1 cup of BBQ mixture generously onto lifting one end of the the ribs and serve. If doing a wet rub, brush on remaining ½ cup of Louisiana Grills Original BBQ Sauce. Spicy Chili Beef Jerky Any Grill master knows the secret to great BBQ is a key ingredient to leave ‘em always wanting more. The best way to do that is to put some smoke on it! GRILL BBQ CHAR-GRILL SMOKE LG 700 70000 $ GRILL ROAST BAKE BRAISE LG 900 LG 1100 80000 $ $ 90000 We carry a wide range of accessories to enhance all your grilling and smoking needs. For the front, back, inside or out we know you’ll be the star of the show! Premium Hardwood Pellets 100% All Natural Flavor 2999 $ INSTRUCTIONS To make the marinade, whisk together cilantro, lime juice, olive oil, garlic, sugar, salt, black pepper and cumin in small bowl until well combined. Place chicken cubes in large resealable plastic bag and pour in marinade. Remove as much air as possible and seal. Place in fridge for 1-5 hours. Thread skewers by alternating with chicken, tomato, peppers and onion until all ingredients are used. Set EGG for direct cooking (no convEGGtor) at 400°F/204°C. Place skewers on EGG and grill 3-4 minutes per side until chicken is cooked through and veggies have a nice char. Remove from heat and let rest 5 minutes before serving. Makes 8 servings Memphis Style Ribs Recipe SET SEAR • 1 large red bell pepper, seeded and cut into 1 ½” pieces • 1 large green bell pepper, seeded and cut into 1 ½” pieces • 1 large sweet onion, peeled and cut into 1 ½” cubes • Big Green Egg Flexible Skewers Gourmet BBQ Spices, Rubs, & Sauces 40# Bag or 2-Bags $50 “Where the Buck Stops and the Hunter Shops!” Dakota Archery & Outdoor Sports 2305 E. Hwy. 50 • Yankton, SD • 605-665-8340 Open Every Night Till 9 p.m. 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 refrigerate 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!