May 16, 2017 • Page 10 shop online at www.missourivalleyshopper.com Green Mountain Grill Recipe Green Mountain Grill Recipe Pellet Grilled Bacon-Wrapped Shrimp INGREDIENTS: • 1 lb Uncooked Shrimp • 1 lb. Thin Cut Bacon • Lime Juice • Pineapple Juice Bacon-Wrapped Shrimp is the perfect appetizer for your next meal. These bite size morsels can complement a variety of meals and are perfect for parties or gatherings. Use extra jumbo (16-20 shrimp per lb.), jumbo (21-25 pcs/lb) or extra large (26-30 pcs/ lb). You can usually buy these frozen, peeled and de-veined. Or you can buy them fresh and do that work yourself. COOKING DIRECTIONS 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 toothpicks, but if you need to use them, pre-soak for 20-30 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. Barbecued Beef Tri-Tip Roast INGREDIENTS • 3-6 lb Tri Tip Roast • Your Favorite GMG Rub This relatively inexpensive cut of meat has a great flavor and very little fat. Cut from the bottom sirloin, this roast normally got ground into hamburger. Legend has it that In the late 1950’s, the owner of a grocery store in Santa Maria, California, asked his butcher to find a new cut of meat that would put his market on the map. The “Santa Maria” steak was born. They soon renamed it the “tri-tip” because it has three corners. In Europe, they call it the “Triangle Roast.” It became very popular and a little pricey in the last two decades, but it has recently come back to earth. A steer has only 2 of these, so it seems somewhat surprising that it doesn’t fetch more, given its taste and leanness. COOKING DIRECTIONS 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 How To Clean Your Grill Grilling is a summertime tradition at households across the country. The family grillmaster typically looks forward to a night spent preparing a perfectly grilled meal for his or her family. But few grillmasters look forward to cleaning the grill, a necessary step to ensure your next grilled meal is as safe as your last one was delicious. If cleaning the grill is a chore, then at least it is one of the easier chores around the house. All it takes is some routine maintenance to keep a grill clean and safe, and such maintenance need not take much time. • Brush the grates with a brass wire brush. The surfaces of the grill are best cleaned with a brass wire brush, which can quickly and effectively remove leftover food and marinade from the grill while preventing the growth of bacteria. Soak the brush in hot, soapy water once the grill has been cleaned, and keep the brush indoors to keep it from succumbing to the elements. • Prevent rust. Spraying the grill with cooking oil after it has been cleaned can prevent unsightly and potentially unhealthy rust from forming over the life of your grill. This will increase your grill’s life expectancy and give your family members and guests some peace of mind knowing the grill is bacteria-free and well-maintained. • Clean the grease traps. Grease traps can be a fire hazard, especially if they are not routinely cleaned. Grease is very flammable, and it can easily increase the temperatures on the grill’s surfaces. Ridding a grill of grease might require a little elbow grease of your own, but it’s worth the effort to reduce your risk of fire. • Dump the coals. Charcoal grills might not be as widely used as gas grills, but traditionalists who have stayed loyal to charcoal must dump the coals once the night has ended. Give the coals ample time to cool, shutting off oxygen to the grill to speed up the process, and make sure there are no coals still burning before you discard them. 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!) Delicious Chicken INGREDIENTS • 1 (4 pound) whole chicken, backbone removed • ¼ cup vegetable oil • 2 tablespoons Better Than Bouillon® Organic Roasted Chicken Base • ½ cup ketchup • ½ cup dark brown sugar • 2 tablespoons apple cider vinegar • 1 tablespoon paprika • 1 tablespoon ORIGINAL Louisiana Hot Sauce • 1 teaspoon garlic powder • 1 teaspoon chili powder • 1 teaspoon ground black pepper INSTRUCTIONS Lay the chicken flat, breast side up, onto a Perforated Grid lined with aluminum foil. Brush the chicken with the vegetable oil. Mix the chicken base, ketchup, brown sugar, cider vinegar, paprika, hot sauce, garlic powder, chili powder, and black pepper in a small mixing bowl. Rub the chicken under the skin and outside of the skin with the barbeque sauce. Cover the chicken with plastic wrap and refrigerate for 2 hours and up to 8 hours. Set the EGG for direct cooking (no convEGGtor) at 400°F/204°C. Remove the chicken from the refrigerator and let it rest while the EGG is heating. Place the chicken onto the EGG skin side down. Grill for 15 minutes. Turn the chicken and continue to cook for 35 - 40 minutes or until the internal temperature reaches 165 °F/74°C. Remove the chicken from the EGG and let rest for 10 minutes before slicing. Serves 4 Easy as a push of a button with 458” of cooking area. Set it and forget it! 549 $ Green Mountain Grills – Hard Pellet Grills You’ll Love How Great Your Food Can Really Taste! Schuurmans Farm Supply 5 Miles West of Tyndall on Hwy. 50 ~ Corner of Hwys. 50 and 37 Ph. (605) 589-3909 or Cell (605) 464-1113 www.schuurmansfarmsupply.com