Blossman Family Summer Recipe Collection

Family H O M E

C O M F O R T

Recipes

Table of Contents Appetizers

Homemade BBQ Chicken Legs

4

Proscuitto Wrapped Figs & Goat Cheese

5

Side Dishes

Grilled Mexican Street Corn

24

Southwest Skillet Cornbread

25

Cajun Slaw Sliders 6

Easy Grilled Vegtables 26

Grilled Bacon Jalapeño Popper

Grilled Hasselback Potatoes

7

27

Grilled Mayo Biscuit 28

Main Course

Chimichurri Skirt Steak 9 Sausage & Shrimp Grilled Kabobs

10

Grilled Jerk Chicken Kabobs 11

Desserts

Honey Grilled Peaches 30 Grilled Pineapple with Rum Sauce Drizzle

31

Grilled Pizza Heart 12 Bloomin’ Blossman Burger 13 BBQ Ribs 14 Grilled Turkey 15 Grilled Stuffed Duck 16 Monster Burger 17 Herb Grilled Salmon with Asparagus

18

Grilled Teriyaki Steak 19 Margherita Pizza 20 Crawfish Boil 21 Deep Fried Turkey 22

Sauces

All American Barbecue Sauce

33

White Barbecue Sauce 34 Grilled Shrimp Marinade 35

Additional Information

Conversion Chart 36 Gas Grills 37 Gas Pizza Ovens 38 Fryers & Cookers 39 Blossman Gas Locations 40

Appetizers

Homemade BBQ Chicken Legs

Ingredients 1/4 cup brown sugar

1 tsp. paprika

2 tsp. Worcestershire sauce

1 tbsp. molasses

2 tsp. yellow mustard

4 tbsp. apple butter

2 tbsp. Heinz 57

2 tsp. apple juice per

2 tsp. kosher salt

chicken leg

1 tsp. black pepper

Hot sauce – to taste

1 tsp. Old Bay seasoning

12 chicken legs

Directions 1. In a mixing bowl, slowly add brown sugar with Worcestershire sauce. Stir until sugar fully dissolves.

2. Stir in yellow mustard and Heinz 57 to taste.

3. Add some molasses to thicken up the sauce.

4. If so desired, add apple butter to remove some of the tartness.

5. Add hot sauce in mixture to taste.

6. Rub chicken legs with kosher salt (it sticks to meat better), black pepper, Old Bay seasoning, and paprika (for color and crispy skin) 7. Using a marinade injector, inject apple juice into chicken legs before grilling.

8. Heat grill to about 250 degrees, and place chicken legs on grill. Continue cooking the chicken, about 10-15 minutes, turning frequently. Before they are done, inject apple juice again.

9. Brush sauce on chicken legs to cover them, or dip them into sauce, completely covering them.

10. Finish cooking on grill to heat sauce. Internal temperature of chicken should be 165 degrees. Then remove from grill.

11. Let chicken legs rest 10-15 minutes for best taste.

4

Prosciutto Wrapped FigsGoat Cheese

Ingredients 8 oz. soft goat cheese 2 tsp. finely chopped fresh rosemary Salt & freshly ground black pepper 24 fresh figs 1/4 lb. thinly sliced prosciutto Olive oil for brushing and drizzling Grilling skewers

Directions 1. Combine goat cheese, rosemary, and a pinch of salt and pepper in a small mixing bowl and stir.

2. Make a small slit in the bottom or side of each fig.

Use a pastry bag to pipe cheese mixture into each fig through the slit. Fill figs with just enough cheese so that they expand slightly.

3. Tear or cut the prosciutto into long strips. Wrap a strip of prosciutto around each fig, and then place the figs on a skewer.

4. Brush figs with olive oil, and season with salt and pepper.

5. Place fig skewers on a moderately hot grill. Rotate skewers until figs are very hot, and cheese starts to ooze (about 6 minutes).

6. Remove from grill, and drizzle with olive oil.

Serve immediately.

5

Ingredients SLAW INGREDIENTS

BURGER INGREDIENTS

1 cup cabbage, shredded

1 lb. lean ground beef

1/2 cup red cabbage, shredded 1 large red onion, finely chopped 1 cup carrots, shredded 2 stalks celery, finely chopped 1/2 to 1 cup white sugar

(Slowly increase from 1/2 cup until the taste suits you. Do not exceed 1 cup.)

1 cup white vinegar 3/4 cup vegetable oil 1 tbsp. kosher salt 1 tbsp. dry mustard

1/3 lb. Cajun smoked ground sausage 1 tbsp. dried minced onions 1 tsp. kosher salt (more to taste) 1 tsp. coarse ground black pepper (more to taste) Pepper Jack or American cheese slices Slider buns

Black pepper to taste

Directions 1. SLAW INSTRUCTIONS: For the slaw, it’s best if prepared the night before.

2. In a large bowl, combine cabbage, onion, carrots, and celery. Sprinkle with sugar and mix well.

3. In a small saucepan, combine vinegar, oil, salt, dry mustard,

Cajun Slaw Sliders

and pepper. Bring to a boil.

4. Pour hot dressing over cabbage mixture and mix well.

5. BURGER INSTRUCTIONS: Combine the burger and sausage meat in a bowl. Add onions, kosher salt, and black pepper to the mixture.

6. Heat gas grill to medium-high.

7. Build 8-10 small hamburger patties. To prevent hamburgers from puffing up during grilling, make a slight indention with a spoon or your thumb in the middle of the burger.

8. Once burgers are grilled to preferred wellness, remove from heat and let rest for a few minutes. Add cheese, slaw, and toppings of your choice to the burger before serving.

6

Ingredients 8 jalapeño peppers 1 cup of cream cheese 16 slices of bacon

Directions 1. Slice the jalapeños lengthwise and remove all stems, seeds, and veins.

2. Heat gas grill to medium-high.

3. Stuff jalapeño halves in cream cheese.

4. Wrap a single slice of bacon around each pepper half.

5. Place on the hot gas grill cream cheese side up until bacon is golden brown and crispy.

Grilled Bacon Jalapeño Poppers 7

Main Course

Ingredients 1-2 lbs. skirt steak 1 bunch Italian flat leaf parsley, stems removed 6 cloves garlic 1 medium sized shallot, minced 1 tsp. crushed red pepper flakes 5-6 dashes crushed chipotle pepper 2 tsp. black pepper 3 tsp. salt 1 1/2 cups olive oil 1 cup red wine vinegar

Directions 1. Combine all ingredients except steak in food processor, and process to desired consistency. Reserve 1 cup chimichurri mixture, set aside and refrigerate.

2. Marinate steak in remaining chimichurri mixture for at least one hour.

3. Heat gas grill to high. Lay steak horizontally across grates.

Chimichurri Skirt Steak

4. Grill with cover down for 5-6 minutes per side.

5. Let steak rest for 5 minutes before slicing.

6. Slice thinly against the grain.

7. Serve over black beans and rice.

8. Drizzle desired amount of reserved chimichurri sauce on top.

9

Sausage &Shrimp Grilled Kabobs

Ingredients 12 oz. smoked sausage rope 12 oz. jumbo shrimp, tail-on, peeled and deveined 2 tsp. olive oil 2 tbsp. barbecue seasoning

Directions 1. Start by rinsing the shrimp under cold water in a colander.

2. Preheat gas grill to 350 degrees. Make sure grill grates are clean.

3. Cut sausage into about 1’’ slices (same thickness as the shrimp).

4. Pat shrimp dry with paper towels. Place shrimp in bowl.

5. Add sausage, olive oil and barbecue seasoning.

Toss to combine.

6. Tuck the sausage slices in the “C” curve of the shrimp and then thread them onto skewers.

7. Grill over medium-high heat for about 3 minutes per side.

Flip and grill until shrimp are opaque and cooked through.

Serve immediately.

TIP: If using wooden skewers, soak in cold water for 30 minutes to prevent burning.

10

Grilled Jerk Chicken Kabobs

Ingredients 1 lb. chicken tenders

1 tsp. cayenne pepper

2 tbsp. dried onion flakes

1/2 cup vegetable oil

1 tbsp. garlic powder

1 cup pineapple juice

4 tsp. crushed dry thyme leaves

1 green pepper

2 tsp. ground allspice

1 red pepper

1/2 tsp. nutmeg

1 medium to large onion

1/2 tsp. cinnamon

2 tsp. black pepper

20 oz. can of pineapple chunks or freshly cut pineapple

Directions 1. Mix together onion flakes, garlic powder, thyme leaves, allspice, nutmeg, cinnamon, black pepper, cayenne pepper, oil and pineapple juice.

2. Cut chicken into 1 inch cubes and add to mixture.

3. Coat well. Cover and refrigerate for at least one hour.

4. Preheat gas grill to high heat.

5. Cut green pepper, red pepper and onion into 1 inch pieces.

6. Thread chicken, green pepper, red pepper, onion, and pineapple onto skewers.

7. Brush grill with oil and arrange skewers on hot grate.

8. Cook for approximately 10 minutes or until chicken is cooked through. Be sure to turn kabobs evenly when grilling.

TIP: If using wooden skewers, soak in cold water for 30 minutes to prevent burning.

11

Ingredients Prepared pizza dough (store bought or homemade) Extra Virgin Olive Oil, for brushing dough 1 jar tomato or pizza sauce Your favorite fixings!

(Ours include dried basil and oregano, mozzarella cheese, green peppers, onions, and pepperoni!)

A little flour to dust the cookie sheet or pizza peel

Directions 1. Prepare all toppings to the desired size for your pizza. Be sure to have your pizza sauce and another small bowl with olive oil for greasing the grill grates and brushing the pizza.

2. Start the gas grill on high heat.

3. Stretch pizza dough. It’s best to use your hands to stretch the dough while working the edges.

4. Shape dough into heart. Let sit for 5 minutes and then push out the edges again with your fingers, until the shape is just right.

Take a bit of flour and place the dough on rimless cookie sheet or pizza peel.

5. Once the grill is ready, brush the grates with a light coating of olive oil. Slide the dough off the cookie sheet directly onto the grill to cook one side of the dough before adding the toppings.

Close the lid and cook for 2 minutes.

Grilled Pizza Heart

6. After 2 minutes, check the grill to see if the dough is browning.

If it is on one half, but not the other, use a spatula to rotate the dough. Cook for another minute or so – until the dough is browned slightly and starts bubbling up with air pockets. Using the spatula, remove the dough from the heat, placing back on cookie sheet. Flip the dough so that the grilled side is now up.

7. Reduce the heat on your gas grill. Lightly brush the browned side of the dough with olive oil. Cover with 1 ladle of sauce and no more, or else you’ll end up with a soggy pizza. Sprinkle on your cheese and layer with your other toppings.

8. Slide the pizza back on the grill. Close the lid and cook for another 2-3 minutes or until the bottom begins to char and the cheese is bubbly. Remove from heat and rest for a few minutes, then cut and serve!

12

Bloomin Blossman Burger

Ingredients SAUCE INGREDIENTS 1/2 cup mayonnaise 1 tbsp. ketchup 2 tbsp. cream-style horseradish sauce 1/3 tsp. paprika 1/3 tsp. cayenne pepper 1/8 tsp. dried oregano 1/4 tsp. salt Dash of ground black pepper BURGER INGREDIENTS 1 tbsp. vegetable oil or cooking spray 2 lbs. ground beef American cheese slices Sesame seed hamburger buns

FRIED ONIONS INGREDIENTS 1 large sweet onion 1 cup whole milk 1 egg 2 cup all-purpose flour 1 ½ tsp. salt 1 ½ tsp. cayenne pepper 1 tsp. paprika 1/2 tsp. black pepper 1/3 tsp. dried oregano 1/8 tsp. dried thyme 1/8 tsp. ground cumin

Directions 1. PREP THE SAUCE: In a medium bowl, combine mayonnaise, ketchup, horseradish, paprika, cayenne pepper, dried oregano, salt, and ground black pepper. Mix well. Cover and refrigerate until needed.

2. FRIED ONIONS: Slice the onion into strips. In a medium bowl beat the egg and milk together. In a separate bowl combine flour, salt, cayenne pepper, paprika, ground black pepper, oregano, thyme and cumin. Mix well.

3. Coat the onion strips in the milk mixture and then cover with the flour mixture. Repeat once more.

4. Heat oil in a deep-fryer or large pot to 350 degrees F. Fry the onion strips in batches until golden brown. Remove onion strips from fryer and lay on paper towels.

5. BURGER: Turn the grill on to medium-high. Form the ground beef into 4-6 patties. Season both sides with salt and pepper.

6. Add the hamburger patties to the grill and cook, turning as needed until the internal temperature has reached 160 degrees F. During the last few minutes, brush the buns with vegetable oil or cooking spray and place on grill, cut side down, until they are golden brown.

Top each burger with a slice of American cheese and cook until the cheese has until melted.

7. Assemble the burgers with lettuce, tomato, and fried onion.

Spread a layer of the sauce on the bun.

13

Ingredients 1/4 cup packed brown sugar

1 tbsp. dry mustard

3 tbsp. sea salt

1 tbsp. black pepper

3 tbsp. smoked paprika

3 slabs of baby back pork ribs

1 tbsp. cinnamon

2 tbsp. olive oil

1 tbsp. garlic powder

Directions 1. Mix dry ingredients together.

2. Rub 3 slabs of baby back pork ribs w/ 2 tbsps. olive oil, then coat w/ dry rub mixture.

3. Stack ribs together and wrap tightly w/ plastic wrap; place on baking sheet and chill for 8 hours.

4. Preheat grill to 350 degrees on one side, keeping other side unlit.

5. Stack ribs, one on top of the other (meat side up) and grill covered for 2 hours on the unlit side of the grill (rotate slabs every 40 minutes).

6. Reduce temperature to 250 degrees, unstack ribs placing side by side on unlit side of grill, and cook

BBQ Ribs

another 30 minutes.

7. Remove ribs from grill and let rest for 10 minutes before serving.

14

Ingredients 12-14 lbs. whole turkey 1 tbsp. olive oil 2 cups water 3 chicken bouillon cubes 2 tsp. garlic powder 2 tsp. onion powder 1 tsp. poultry seasoning 1 tsp. paprika 1/2 stick melted butter

Directions 1. Prepare your gas grill by brushing olive oil on grates, then turn on to a medium heat.

2. Turkey needs to be completely defrosted. Clean out the cavity of the turkey and pat dry inside and out.

3. Place turkey, breast side down, on the prepared grill.

Sear turkey on both sides until skin is a golden brown.

4. In a large stainless steel roasting pan, mix water, bouillon cubes, garlic powder, onion powder, poultry seasoning, and paprika. Get creative and add your favorite seasonings!

5. Once turkey has been seared on both sides, brush butter

Grilled Turkey

all over. Place the turkey breast side down in the stainless steel roasting pan, scooping the pan mixture over the turkey. Cover tightly with foil and place on grill.

6. Grill 3-4 hours, until the internal temperature of the thigh reaches 180 degrees.

7. Remove turkey from grill and let stand 10-15 minutes before carving.

15

Grilled StuffedDuck

Ingredients 3 duck breasts 6 jalapeños 1/2 lb. bacon 16 oz bottle Italian dressing 12 wood toothpicks

Directions 1. De-bone each duck breast and slit in two equal halves.

2. Marinate breasts in Italian dressing for 4 hours.

3. Slice jalapeños lengthwise and remove seeds.

Slice jalapeños again, thick or thin according to your desired spice preference.

4. Cut a pocket in each duck breast lengthwise, and insert 2-3 jalapeño slices (more or less to your desired spice preference).

5. Wrap each breast in bacon, and secure bacon with wood toothpicks. Be careful to cover breast evenly as possible with bacon.

6. Preheat the grill to medium-high heat. Grill duck breasts for about 30 minutes or until the bacon is crispy on the outside.

Turn once on grill for even cooking.

TIP: Duck should be cooked to 165 degrees.

16

Monster Burger

Ingredients 1 lb. lean ground beef

Cheddar cheese slices

1 large egg

Lettuce

1/2 cup onion, minced

Tomato slices

1/4 cup fine dried breadcrumbs

Olives

1 tbsp. Worcestershire

Ketchup

2 cloves garlic, minced 1/2 tsp. salt 1/4 tsp. pepper

Directions 1. In a bowl, mix ground beef, egg, onion, breadcrumbs, Worcestershire, garlic, salt, and pepper until well blended.

Divide mixture into four equal portions and shape each into a patty about 4 inches wide.

2. Cook on burgers on the grill over medium-high heat. Cook first side for 3 minutes and then flip burger and cook an additional 5 minutes.

3. Assemble your monster burgers from the bottom up, starting with the lettuce. Then add the burger, tomato, and cheddar cheese cut to look like monster teeth. Finally, top the bun with olives to look like eyes. You can also get creative with pickle eyes, a red pepper tongue, and ketchup to look like blood.

TIP: For absolute bacteria safety, cook burgers to 160 degrees.

Get creative with monster toppings! Add what you like such as pickles or peppers.

17

Herb Salmon with Asparagus

Ingredients 4 boneless, skinless salmon fillets Salt and pepper to taste 1 lb. asparagus, ends trimmed 1 lemon, thinly sliced (plus additional wedges for garnish) 1/2 cup butter, at room temperature 3 tsp. Italian seasoning 3 tsp. minced garlic Fresh thyme or parsley, for garnish

Directions 1. Season salmon generously with salt and pepper on both sides.

2. Arrange lemon slices, one salmon fillet, and 1/4 of the asparagus in the center of one 12x12 inch piece of foil.

Repeat with remaining lemon slices, salmon, and asparagus on 3 other pieces of foil.

3. In a small bowl mix butter, Italian seasoning, and garlic. Drop large dollops of the herb butter on top of the salmon and asparagus.

4. Fold the foil tightly around the salmon and asparagus, being sure to seal the ends together tightly so the juices and butter don’t run out while cooking.

5. Grill over medium-high heat for 6-8 minutes on each side, until asparagus is tender and salmon is flaky.

6. Drizzle fresh lemon juice over the top and add thyme or parsley for garnish.

18

Grilled Teriyaki Steak

Ingredients 2 lbs. flank steak 1/4 cup soy sauce 1/4 cup brown sugar (packed) 1/4 tsp. garlic powder 1/4 tsp. onion powder 2 tbsp. lemon juice 1/2 tsp. ground ginger

Directions 1. Combine soy sauce, brown sugar, garlic powder,lemon juice, and ginger in a mason jar and shake.

2. Pour over steak and marinate for 2 hours or longer. Be sure to reserve some sauce for basting the grilled steak.

3. Grill steak about 5 to 7 minutes per side, depending on the thickness of the cut, until done. Remove the steaks from grill once they’ve reached the desired doneness and let them rest for 5 to 7 minutes.

4. Baste with remaining sauce after it’s plated.

19

Margherita Pizza

Ingredients 6-inch round of pizza dough, stretched 1 1/2 tbsp. of tomato sauce 2 cups fresh mozzarella 3 basil leaves, torn Extra virgin olive oil Salt

Directions 1. Heat your pizza oven to the highest temperature for about an hour.

2. Stretch your pizza dough until its smooth and thin, and transfer onto your pizza oven tray or a pizza stone.

3. Starting at the center, spread the tomato sauce over the dough by using the back of a spoon until it’s evenly spread.

4. Add a drizzle of extra-virgin olive oil over the pizza.

5. Divide the mozzarella into large chunks and put them on top of the tomato sauce.

6. Spread basil leaves and any other toppings across the pizza. Then, sprinkle a dash of salt.

7. Place the pizza into the pizza oven for 5-8 minutes or until the crust is golden and the cheese is bubbling.

TIP: Get creative by adding your favorite toppings.

20

Ingredients 2 (3 ounce) packages Zatarain’s dry crab boil 1 tbsp. Zatarain’s liquid shrimp and crab boil seasoning Salt and pepper to taste 5 bay leaves 2 heads garlic, unpeeled 3 large oranges, halved 3 large lemons, halved 2 large whole artichokes

15 red potatoes, washed 15 corn cobs cut in 1/2 or 1/3, depending on size 2 large red onions, sliced 2 (16 ounce) button mushrooms, cleaned ½ lb. fresh green beans, trimmed 2 (16 ounce) packages smoked sausage, cut into 1/2 inch slices 80 lbs. live crawfish, rinsed

Directions 1. Fill a very large pot about 1/3 full with water. Add the dry and liquid crab boil seasonings, salt, pepper, garlic, bay leaves, oranges, lemons, artichokes, and potatoes.

Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes.

2. Stir in the corn, onions, mushrooms, and green beans; cook 15 minutes more. Stir in the sausage; cook 5 minutes more. Add the crawfish, return mixture to boil, then simmer until the crawfish shells turn bright red and the tails pull out easily, about 5 minutes. Test for doneness by peeling a crawfish. Be sure not to overcook,

Crawfish Boil

or crawfish will become tough and hard to peel.

3. Drain completely. Serve crawfish hot. The preferred Louisiana-style is spread over a picnic table covered with newspapers.

21

DeepFriedTurkey

Ingredients 12-16 lb. turkey 5 gallons peanut oil 1/2 cup melted butter 2 tbsp. garlic powder 1 tbsp. fine salt 1 tbsp. black pepper 2 tbsp. Cajun seasoning

Directions 1. Choose a turkey under 16 lbs. that will fit into your frying pot (12-14 lbs. is ideal). Turkey needs to be completely defrosted.

2. Clean out the cavity of the turkey and remove the “done popper.”

3. Pat dry inside and out.

4. Inject seasonings. We recommend melted butter, garlic powder, fine salt, pepper, Cajun seasoning, and a little bit of fresh lemon juice. Inject turkey at multiple points and angles.

5. Heat oil to 350 degrees.

6. Carefully place bird into fryer per fryer instructions.

7. Cook 3 minutes per pound.

8. Add an additional 5 minutes of cook time.

9. Remove turkey per fryer instructions and cool.

TIP: Use your own favorite seasonings.

22

Side Dishes

Ingredients 1 cup sour cream 1 cup mayonnaise 1 tsp. Mexican chili powder 1 tbsp. cilantro, chopped 1/2 lime, squeezed 1/2 cup Parmesan cheese Salt & pepper to taste Fresh corn on the cob

Directions 1. Clean and dry corn. Season with salt and pepper.

2. Set gas grill to high heat. Preheat for 5 minutes.

3. Combine sour cream, mayo, cilantro, chili powder, lime juice, salt, and pepper in small mixing bowl.

Grilled Mexican Street Corn

4. Place corn on grill, rotating occasionally, until cooked through (5-6 minutes per side) or until lightly charred.

5. Transfer corn to bowl with sauce mixture and use a large spoon to evenly coat corn on all sides with mixture.

6. Remove corn from bowl. Sprinkle more chili powder (to taste) and Parmesan cheese on top.

24

Southwest Skillet Cornbread

Ingredients 1 tsp. Crisco® 1 cup all-purpose flour 1 cup white cornmeal 1 egg 1/2 cup vegetable oil 1 cup buttermilk 1 can drained Southwest corn 1 medium diced onion 1 medium diced green pepper 1 cup shredded cheese 1/2 tsp. cayenne pepper

Directions 1. Preheat grill to 400 degrees. Heat cast iron skillet and melt 1 tsp Crisco® to grease.

2. In a large bowl, stir remaining ingredients together. Mix well.

3. Pour batter into prepared cast iron skillet.

4. Close the grill lid and bake for 30-35 minutes until center is set and top is golden brown.

25

Ingredients 1 lb. zucchini, sliced thick 1 lb. bell peppers, cut into chunks 1 large red onion, cut into chunks 3 tbsp. extra virgin olive oil 2 tbsp. McCormick’s Montreal Chicken Seasoning Salt and pepper to taste

Directions 1. Turn grill on to medium-high heat. Place a grill pan or foil directly on grill grates.

2. Put cut vegetables in a large bowl. Add seasoning and olive oil. Toss until vegetables are evenly coated.

3. Transfer vegetables to grill pan or foil. Stir vegetables until they are lightly charred, about 2-3 minutes.

EasyGrilled Vegetables 26

Grilled Hasselback Potatoes

Ingredients 4 medium potatoes 4 cloves of garlic, minced Parmesan cheese, half sliced and half grated 2 tbsp. olive oil Salt Pepper

Directions 1. Cut off the bottom (lengthwise) of each potato to create a flat surface for the potato to rest on. With a sharp knife, carefully cut vertical slits into each potato about every 1/8-inch without cutting all the way through the potato.

2. Rinse the potato under running water and fan out the slits – be sure to rinse inside. Place potato on a microwave safe plate and microwave for 5 minutes. Flip potatoes over and microwave for an additional 5 minutes.

3. Once out of the microwave, place garlic and sliced parmesan into the slits of each potato. Brush potatoes with olive oil all over and season with salt and pepper. Sprinkle the grated parmesan on top.

4. Place potatoes on a piece of aluminum foil and bring the edges up around the potato, forming an enclosed pouch.

Cook on a gas grill on medium-high heat until they are crispy on the outside but still soft on the inside, 30-40 minutes. If desired, add more cheese 4-6 minutes before done cooking.

5. Remove from grill, remove aluminum and let cool, then serve while still warm.

27

Grilled Mayo Biscuit

Ingredients 2 cups self-rising flour (sifted) 4 tbsp. of mayonnaise 1 cup of Bulgarian style buttermilk Butter (not margarine)

Directions 1. Preheat grill to 450 degrees.

2. Mix mayonnaise into flour with a fork.

3. Make a well in the flour mixture, and pour buttermilk into the well.

4. Fold the buttermilk into the flour mixture VERY GENTLY. 5. Drop heaping tablespoons of biscuit dough into a welloiled 10” cast-iron skillet on grill starting around the outside edge and working your way toward the middle.

6. Let dough rise 5-10 minutes. Place thin pats of butter (not margarine) on top of each biscuit.

7. Grill for 12-14 minutes.

8. Once done, brown the biscuits under a broiler for 30-60 seconds.

28

Desserts

HoneyGrilled Peaches

Ingredients 4-6 fresh peaches 5 tbsp. honey 1/4 tsp. cinnamon 1/4 tsp. salt Mint leaves (optional)

Directions 1. Preheat your grill on high for at least 15 minutes.

2. Cut your peaches crossways following the natural line on the peach. Separate and remove the pits.

3. In a shallow bowl, whisk together honey, cinnamon, and salt.

4. Be sure to re-whisk this mixture just before you coat the peach in it.

5. Dip each peach half in the honey mixture until it’s completely coated.

6. At this point your grill should be hot enough. Open the lid and keep the heat on high. Place the peach halves cut side down and grill for 3-4 minutes, or until grill marks are achieved.

7. Flip and grill another minute or so, just until the rounded side is softened. Remove from the grill with tongs.

8. Serve with ice cream, extra honey, mint, or chopped pistachios.

30

Ingredients 1 pineapple 2 tsp. butter 1/4 cup brown sugar 1/4 cup rum 1 pint of vanilla ice cream

Directions 1. Cut the top and bottom off the pineapple. Begin peeling and cutting it crosswise into 8 rings about 1/2 inch thick each.

2. Use a spoon or apple corer to carve out the center core of each ring.

3. Grill the pineapple for 2 to 3 minutes on each side, or until it is nicely brown and grill marks have appeared.

4. While the pineapple grills, heat the butter, sugar, and rum in a small saucepan over a low heat.

5. Continue to stir the mixture until the sugar dissolves (about 2 minutes), and the sauce has thickened

Grilled Pineapple with a Rum Sauce Drizzle

slightly. Remove the sauce from the heat.

6. Place a pineapple ring on each plate, and scoop 1/4 cup of ice cream into the center of the ring.

7. Drizzle about 2 teaspoons of sauce on top.

31

Sauces

All American Barbecue Sauce

Ingredients 2 tbsp. butter 1 large onion, finely chopped 2 garlic cloves 1 can chopped tomatoes 1 cup ketchup-style chili sauce ½ cup apple cider vinegar ½ cup unsulfured molasses 2 tbsp. spicy brown or Dijon mustard 2 tbsp. Worcestershire sauce

Directions 1. Heat the butter in a heavy-bottomed medium saucepan over medium heat. Add the onion and cook until golden – about 8 minutes. Stir in the garlic and chopped tomatoes and cook for another 2 minutes.

2. Add the chili sauce, vinegar, molasses, mustard, and Worcestershire sauce to the pan. Bring to a simmer and reduce heat to a medium-low. Stir frequently and continue to simmer until the sauce is slightly reduced – about 20 minutes.

TIP: Wait to sauce your food until the last few minutes of grilling.

Since most barbecue sauces have a good amount of sugar, the sauce is likely to burn when exposed to the heat of your grill.

33

White Barbecue Sauce

Ingredients 2 cups mayonnaise 2 tbsp. ground black pepper 2 tbsp. salt 6 tbsp. lemon juice 6 tbsp. distilled white vinegar 4 tbsp. white sugar

Directions 1. In a medium bowl, combine the mayonnaise,pepper, salt, lemon juice, vinegar, and sugar.

2. Mix all together until smooth. Use to baste chicken, pork chops or ribs as they cook on the grill.

TIP: Serve extra as dipping sauce.

34

Grilled Shrimp Marinade

Ingredients 1 cup olive oil 1/4 cup chopped fresh parsley 2 tsp. dried oregano 2 tbsp. basil 1 lemon, juiced 2 tbsp. hot pepper sauce or a couple pinches of cayenne pepper 3 cloves garlic, minced 8 ounce can of tomato sauce 1 tsp. salt 1 tsp. ground black pepper 2 lb. peeled large shrimp Red wine to taste

Directions 1. Begin mixing all ingredients for the marinade (except shrimp) into a large bowl. Be sure to save a small portion to baste with while grilling.

2. Mix shrimp into marinade and place in refrigerator for about 2 hours to marinate.

TIP: We recommend after the shrimp are done marinating, fire up the grill and begin cooking the shrimp (threaded on skewers or placed on a flat iron griddle) for about 5 minutes on each side. Baste with reserved marinade frequently.

35

Let'sGet Cooking!

Liquid Measures 1 gal.

= 4 qt.

= 8 pt.

= 16 c. = 128 fl oz. = 3.79 l.

1/2 gal. = 2 qt.

= 4 pt.

= 8 c. = 64 fl oz.

= 1.89 l.

1/4 gal. = 1 qt.

= 2 pt.

= 4 c. = 32 fl oz.

= .95 l.

1/2 qt. = 1 pt.

= 2 c. = 16 fl oz.

= .47 l.

1/4 qt. = 1/2 pt. = 1 c. = 8 fl oz.

= .24 l.

Dry Measures 1 cup

=

16 tbsp.

= 48 tsp. = 237 ml.

3/4 cup

=

12 tbsp.

= 36 tsp. = 177 ml.

2/3 cup

=

102/3 tbsp. = 32 tsp. = 158 ml.

1/2 cup

=

8 tbsp.

= 24 tsp. = 118 ml.

1/3 cup

=

51/3 tbsp.

= 16 tsp. = 79 ml.

1/4 cup

=

4 tbsp.

= 12 tsp. = 59 ml.

1/8 cup

=

2 tbsp.

= 6 tsp.

=

1 tbsp.

= 3 tsp.

= 30 ml. =

15 ml.

Oven Temperature Very Slow Oven

250° to 275°F

120° to 140°C

Slow Oven

300° to 325°F

150° to 160°C

Moderate Oven

350° to 375°F

180° to 190°C

Hot Oven

400° to 425°F

200° to 220°C

Very Hot Oven

450° to 475°F

230° to 240°C

Extremely Hot Oven

500° to 525°F

260° to 270°C

Check out our site

BLOSSMANGAS.COM for more propane appliances & recipes

Broil King Baron Pro Infrared S490 PRO-IR 644 sq. in. of total cooking space, including a stainless steel 8mm rod cooking grids with stainless steel warming rack Stainless steel Flav-R-Wave™ cooking system 4 stainless steel Dual-Tube burners Stainless steel drop down side shelves Enclosed cabinet base Power infrared side burner has a 8mm stainless steel rod cooking grid and aluminum body

Tru-Innovation grill island

High-strength, durable concrete base in five color options with two different types per color option.

Premium 3 cm granite countertops Blaze 32” Traditional or LTE Built-in Grill 21” or 24” Blaze Outdoor Refrigerator 16” Blaze Power Burner 16” Blaze Double Drawers 32” Blaze Access Doors Available in 5ft, 6ft, and 8ft

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Broil King Monarch

Evo Professional Wheeled Cart Grill

320 LP

10-0002-LP

500 sq. in. total cooking space with heavy-duty cast-iron cooking grids

Free Standing gas grill for backyard decks and patios

Stainless Steel Flav-R-Wave™ cooking system Painted steel drop-down side shelves

30” black seasoned steel flattop cooking surface, provides versatility to grill, sear, toast, stir fry, sauté, steam, roast, smoke and bake

Enclosed cabinet base

707 sq. in. cooktop 1 or 2 temperature zones Variable temperatures 225 degrees F to 550 degrees F Electronic push button ignition

Alfa Brio Pizza Oven Oven Model Number: FXBRIO-GROA-U Base Model Number: BRIO-SBL Triple layer of high-density, ceramic fiber insulation usually used in commercial pizza ovens.

The Alfa refractory bricks have higher density to gradually release heat and cook better.

The Brio dimensions have been especially designed so that the oven can rest on the top of outdoor kitchens (only 76 cm deep).

Alfa One Pizza Oven Oven Model Number: FXONE-GRAM Base Model Number: BF-ONE-RAM ONE goes from 0°C (32°F) to 500°C (750°F) in just 10 minutes and cooks a pizza in 90 seconds.

Its dimensions are 73x55x48 cm (29x22x19 in) and its weight 50 Kg (110 lbs).

A portable oven for making true high-temperature Neapolitan pizza.

Thanks to the patented Alfa deflector, heat gradually comes out of the flue and ensures outstanding performances.

The mouth of the ONE oven is designed to maximize the heat of the cooking chamber and to better rotate the pizza inside it.

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Bayou Classic Fryer

Bayou Classic 62Qt. Boil & Steam Kit

700-701

KDS 160

4-gallon dryer one of the most efficient on the market today

62-qt. stockpot includes lid Perforated stainless steel basked for boiling or steaming

Includes 2 stainless steel fry baskets, temperature gauge, drain valve, extension legs, and 10-PSI regulator kit with stainless steel braided hose

Indentation on stockpot wall to support basket 3-in above pot bottom for steaming

No scorch design

All stainless steel cooker frame construction

Features V-bottom design that keeps the base oil temperature cooler than the top frying temperature so batter does not burn and oil stays cleaner

12.5 in. tall jet cooker frame with single bolt leg attachment

200-490

Bayou Classic 30 qt.

Aluminum Turkey Fryer Kit

18-lb turkey max Lift hook and rack 1-oz seasoning injector 12-in fry thermometer 19-in Tall Steel Cooker Patented self supporting legs

DB250

High temperature black paint 14-in. diameter cooking surface

Extension legs

4-in. rust resistant cast aluminum burner

Regulator

Hose and Regulator Assembly with Timer 36-in stainless braided hose 15-minute cycle timer

Valve kit

Bayou Classic Double Burner

Hose

Accommodates two 60 qt. stock pots Dual 14” Cooking Surfaces, 12.5” Welded Frame, 31.5” Length, and the Extension Legs Raise Unit to 25” Dual High Pressure Burners Dual 36” Stainless Braided Hoses 10 PSI Regulator w/Dual Brass Control Valves

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CONVENIENT LOCATIONS ALL OVER THE SOUTHEAST! Alabama

Georgia

Kentucky

ALEXANDRIA 7434 Highway 431 N Alexandria, AL 36250 Ph: (256) 820-0002 CENTRE 180 East Main Street Centre, AL 35960 Ph: (256) 927-1595 FOLEY 15455 County Rd 73 Foley, AL 36535 Ph: (251) 943-5759 MOBILE 305 N Schillinger Mobile, AL 36608 Ph: (251) 633-4800 OPELIKA 3003 Marvyn Pkwy Opelika, AL 36801 Ph: (334) 749-1431 PRATTVILLE 1629 Hwy 31 N Prattville, AL 36067 Ph: (334) 365-2016 WEDOWEE 1662 Old Hwy 431 Wedowee, AL 36278 Ph: (256) 357-2805

BOWDON 1375 E Hwy 166 Bowdon, GA 30108 Ph: (770) 258-3985 BUCHANAN 3081 Hwy 27 Buchanan, GA 30113 Ph: (770) 646-5400 CANTON 127 Big Oak Drive Canton, GA 30115 Ph: (770) 720-7112 CARTERSVILLE 1990 Joe Frank Harris Pkwy NW Cartersville, GA 30121 Ph: (770) 386-6268 CLAYTON 66 Rickman St Clayton, GA 30525 Ph: (706) 782-8305 CLEVELAND 2739 Hwy 129 S Cleveland, GA 30528 Ph: (706) 865-1797 DOUGLASVILLE 8905 Hwy 5 Douglasville, GA 30134 Ph: (770) 949-9815 GAINESVILLE 4319 Mundy Mill Rd Oakwood, GA 30566 Ph: (770) 532-1898 LAFAYETTE 1725 N Main St Lafayette, GA 30728 Ph: (706) 638-2540 LAGRANGE 2876 W Point Rd LaGrange, GA 30240 Ph: (706) 882-7672 NEWNAN 2635 East Hwy 16 Sharpsburg, GA 30277 Ph: (770) 253-4344 ROCKMART 3918 Rockmart Hwy Cedartown, GA 30125 Ph: (770) 684-7382 TRENTON 11605 S Main St Trenton, GA 30752 Ph: (706) 657-5949

BOWLING GREEN 110 Campbell Lane Bowling Green, KY 42101 Ph: (270) 842-9427 HARLAN 300 Industrial Park Rd Harlan, KY 40831 Ph: (606) 573-3020

Florida FORT MYERS 7869 Drew Circle Unit 2 Fort Myers, FL 33967 Ph: (239) 244-1529 JACKSONVILLE 5923 Soutel Dr Jacksonville, FL 32219 Ph: (904) 764-0065 MIAMI 3101 N State Rd. 7 Margate, FL 33063 Ph: (305) 910-0152 OCALA 526 NW 21st St Ocala, FL 34475 Ph: (352) 622-3113 ORLANDO 3975 Forrestal Ave #100 Orlando, FL 32806 Ph: (407) 856-7770 PENSACOLA 3075 W Michigan Ave Pensacola, FL 32526 Ph: (850) 944-5559

Mississippi CRYSTAL SPRINGS 26136 Hwy 27 Crystal Springs, MS 39059 Ph: (601) 892-1581 D’IBERVILLE 11008 D’Iberville Blvd.

D’Iberville, MS 39540 Ph: (228) 392-2470 GULFPORT 3000 25th Ave Gulfport, MS 39502 Ph: (228) 864-1162 HATTIESBURG 5536 Old Hwy 42 Hattiesburg, MS 39401 Ph: (601) 582-8449 JACKSON 2086 Hwy 49 S Rankin Industrial Park Florence, MS 39073 Ph: (601) 939-7930 LAUREL 560 S 16th Ave Laurel, MS 39440 Ph: (601) 428-7288 LUCEDALE 7105 Hwy 198 E Lucedale, MS 39452 Ph: (601) 947-3168 MERIDIAN 7794 Hwy 45 N Meridian, MS 39305 Ph: (601) 679-7077 NEWTON 404 Northside Dr Newton, MS 39345 Ph: (601) 683-3431

CALL US TODAY! 1-888-BLOSSMAN

OCEAN SPRINGS 4601 Hanshaw Rd Ocean Springs, MS 39564 Ph: (228) 872-8747 PASCAGOULA 2315 Telephone Rd Pascagoula, MS 39568 Ph: (228) 762-2962 QUITMAN 305 N Archusa Quitman, MS 39355 Ph: (601) 776-3601 RICHTON 1354 Hwy 15 N Richton, MS 39476 Ph: (601) 788-9636 TAYLORSVILLE 12675 Hwy 28 W Taylorsville, MS 39168 Ph: (601) 785-6551 VICKSBURG 140 Hwy 80 Vicksburg, MS 39180 Ph: (601) 636-2653 WAYNESBORO 102 Mississippi Drive Waynesboro, MS 39367 Ph: (601) 735-2522 WIGGINS 1316 S Magnolia Wiggins, MS 39577 Ph: (601) 928-4492

North Carolina ASHEVILLE 170 Sweeten Creek Rd Asheville, NC 28803 Ph: (828) 667-0437 BOONE 4991 US Hwy 421 N Vilas, NC 28692 Ph: (828) 297-5399 BURNSVILLE 2138 W Hwy 19 E Burnsville, NC 28714 Ph: (828) 682-2118 GASTONIA 6109 Wilkinson Blvd Belmont, NC 28012 Ph: (704) 825-4427

GREENSBORO 3500 Associate Dr Greensboro, NC 27405 Ph: (336) 375-8000 HENDERSONVILLE 2180 Spartanburg Hwy East Flat Rock, NC 28726 Ph: (828) 890-1314 HICKORY 2315 Catawba Valley Blvd SE Hickory, NC 28602 Ph: (828) 396-0144 LEXINGTON 502 National Blvd Lexington, NC 27292 Ph: (336) 248-5381 SANFORD 2221 S Horner Blvd Sanford, NC 27330 Ph: (919) 775-3013 STATESVILLE 150 Parcel Drive Statesville, NC 28625 Ph: (704) 871-1085 SYLVA 536 E Main Street Sylva, NC 28779 Ph: (828) 586-1588 WAYNESVILLE 2161 Dellwood Rd Waynesville, NC 28786 Ph: (828) 926-1537

South Carolina ANDERSON 4117 S Hwy 81 Anderson, SC 29624 Ph: (864) 296-1933 CHARLESTON 6006 Highway 162 Hollywood, SC 29449 Ph: (843) 889-2212 GREENVILLE 4409 Hwy 153 Easley, SC 29642 Ph: (864) 269-3441 HILTON HEAD 2517 Argent Blvd Ridgeland, SC 29936 Ph: (843) 379-6200 WALHALLA 234 E Main Street Walhalla, SC 29691 Ph: (864) 638-7176

Tennessee CLEVELAND 2798 APD 40 Cleveland, TN 37323 Ph: (423) 479-7569 ELIZABETHTON 1121 Hwy 19E Bypass Elizabethton, TN 37644 Ph: (423) 542-3511 KNOXVILLE 2403 US Hwy 411 S Maryville, TN 37801 Ph: (865) 774-0073

Virginia BEDFORD 1088 Moneta Rd Bedford, VA 24523 Ph: (540) 587-5400 CHESTERFIELD 6901 Iron Bridge Rd N.Chesterfield, VA 23234 Ph: (804) 598-1821 FREDERICKSBURG 11001 Houser Dr, #27 Fredericksburg, VA 22408 Ph: (540) 548-0254 GORDONSVILLE 207 S Main St Gordonsville, VA 22942 Ph: (540) 832-0090 POWHATAN 2009 New Dorset Rd Powhatan, VA 23139 Ph: (804) 598-1821 WARRENTON 259 Broadview Avenue Warrenton, VA 20186 Ph: (540) 905-7758 WEYERS CAVE 7162 Cross Keys Rd Mt Crawford, VA 22841 Ph: (540) 234-8008

West Virginia CHARLES TOWN 264 War Admiral Blvd Kearneysville, WV 25430 Ph: (540) 955-4677

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