Friends Zach Rhoad and Mike Hammond fire up their new Pit Boss KC Combo Smoker-Grill and Traeger Pellet Stove to create a summer feast
Photography by Grant L. Gursky
Roasted Tomatoes and Asparagus
Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: 4
INGREDIENTS:
1 pint grape tomatoes
1 lb asparagus
2 Tbsp olive oil
1 clove garlic, minced
Salt and pepper to taste
Balsamic glaze
INSTRUCTIONS:
Heat grill to medium heat. Brush vegetables with EVOO and minced garlic and place them a grilling pan. Add salt and pepper to your liking. If you don’t have a grill pan, you can use a large, disposable foil pan. Grill 10 minutes or until asparagus is crisp-tender and tomatoes are blistered, turning everything after 7 minutes. Plate vegetables and drizzle with a balsamic glaze just prior to serving.
BBQ Shrimp Skewers
Prep Time: 35 minutes (plus overnight)
Cook Time: 10 minutes
Serves: 8
INGREDIENTS:
2 lbs shrimp
1 pineapple, chopped
2 green peppers, chopped
1 onion, chopped
8 skewers
INSTRUCTIONS:
Peel 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.
Grilled Scallops
Prep Time: 5 minutes
Cook Time: 5-6 minutes
Serves: 4
INGREDIENTS:
1 lb scallops
4 Tbsp olive oil
1 Tbsp butter, softened
Paprika, to taste
Salt and pepper, to taste
Parsley, chopped
INSTRUCTIONS:
Combine 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. Brush with butter and olive oil after removal. Plate scallops and garnish, if desired.
Grilled Key Lime Chicken Wings
Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 4-6
INGREDIENTS:
4 lb chicken wings, cut and tips discarded
1/3 cup Key lime juice, fresh-squeezed
1/2 cup brown sugar, packed
1/4 cup olive oil
6 large garlic cloves, roughly chopped
1/4 cup oregano leaves, loosely packed
1/4 cup parsley leaves, loosely packed
1/2 Tbsp kosher salt
Pepper to taste
INSTRUCTIONS:
Place cut wings in a gallon-sized sealable plastic bag. Place remaining ingredients in a blender to combine until smooth. Pour mixture over wings and marinate for a minimum of 2 hours — overnight is best. Try to turn the bag every few hours, so the wings marinate evenly.
Prepare grill and cook over medium heat. Save the marinade and baste the wings every couple of minutes, especially after turning. Stop marinating after 10 minutes of cooking time and discard the marinade.
Continue cooking until achieving an internal temperature of 165° and do your best to get a good char on the wings. This is where the flavor comes from!
Grilled Watermelon
Prep Time: 2 minutes
Cook Time: 10 minutes
Serves: 8
INGREDIENTS:
1 watermelon
Feta cheese
Mint leaf
INSTRUCTIONS:
Set grill to 450° and slice watermelon to desired thickness. Grill each side for 2-3 minutes or until grill marks appear and the watermelon is slightly softened. Cut off rind and sprinkle with feta cheese and mint.