Grilled Scallops

Recipe by Zach Rhoad and Mike HammondPhoto by Grant L. Gursky
INGREDIENTS1 lb scallops 4 Tbsp olive oil 1 Tbsp butter, softened Paprika, to taste Salt and pepper, to taste Parsley, chopped
INSTRUCTIONSCombine butter and olive oil and set aside. Dust scallops with salt, pepper and paprika and place on a grill over medium-high heat.
Let cook on each side for about 2 minutes or until cooked throughout and slightly charred.

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BBQ Shrimp Skewers

Recipe by Zach Rhoad and Mike Hammond Photo by Grant L. Gursky
INGREDIENTS2 lbs shrimp 1 pineapple, chopped 2 green peppers, chopped 1 onion, chopped 8 skewers
INSTRUCTIONSPeel shrimp and marinate in a zesty barbecue sauce overnight.
Chop vegetables and pineapple and skewer with shrimp in desired order.
Grill over medium heat until vegetables appear done and items develop char marks.

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Beer-Soaked Brauts

Recipe by Zach Rhoad and Mike HammondPhoto by Grant L. Gursky
INGREDIENTS4 cans beer (12 oz)2 onions, peeled and chopped2 Tbsp butter10 bratwurst10 hot dog bunsMustard for taste when serving
INSTRUCTIONSPour beer into a large saucepan. Add onions and butter. Bring to a simmer on the stovetop.
When ready to cook, set Traeger temperature to 350° and preheat with the lid closed for 15 minutes.

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Smoked Trail Mix

Recipe by Zach Rhoad and Mike HammondPhoto by Grant L. Gursky
INGREDIENTS6 Tbps butter2 Tbps Worcestershire sauce1½ tsp seasoned salt¾ tsp garlic powder½ tsp onion powder3 cups Corn Chex cereal3 cups Rice Chex cereal3 cups Cheez-It1 cups mixed nuts, toasted1 cups pretzels, bite-sizedPepper to taste

INSTRUCTIONSSet the grill temperature to 250° and preheat for 10-15 minutes with the lid closed.

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