Fire Up the Grill

Burgers, hot dogs and skewers, oh my!

Photo by Dan Anderson

1. Black Bean and Pepper Jack Burgers

1/2 cup rolled oats
1 (15.5-ounce) can black beans, rinsed and drained
1 large egg
1 teaspoon cumin
1/2 teaspoon Kosher salt
1/2 cup finely grated pepper jack cheese
1 green onion, minced
2 tablespoons chopped fresh cilantro
1 tablespoon olive oil
sliced avocado
sliced tomato
Southwestern Special Sauce (see below) or salsa or ketchup

1. Place oats in blender or food processor and pulse 3 times to roughly chop.
2. Add half the beans and pulse into coarse paste, about 6 pulses.
3. Add the egg, cumin and 1/2 teaspoon salt and process to mix well, about 1 minute. Transfer the bean mixture to large bowl.
4. Stir in the remaining beans, cheese, green onions and cilantro.
5. Lightly grease a plate with olive oil. With wet hands, form the bean mixture into patties and transfer to plate. Refrigerate for 10 – 15 minutes to let burgers set.
6. Grill over hot fire for 2 – 3 minutes. Carefully turn. Cook 3 – 5 minutes more.
7. Place on the buns and dress with avocado, tomato and Southwestern Special Sauce, if desired. Makes 4

Photo by Dan Anderson

2. Southwestern Shrimp and Scallop Skewers

1 pound fresh medium-sized shrimp, peeled
1 pound fresh scallops
Southwestern Special Sauce (see below)

1. Alternate 3 shrimp and 2 scallops on wooden skewers.
2. Grill over hot fire for approximately 4 minutes per side. Serves 6

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Southwestern Special Sauce

The versatile condiment works well with seafood, burgers, steak or grilled chicken. Double the recipe to sauce the skewers and have enough left to slather atop bean burgers.

1/2 cup sour cream
juice of 1 lime
3 tablespoons chopped cilantro
salt and pepper, to taste
1 teaspoon cumin
1 teaspoon chili powder

Mix all ingredients together until well combined. Refrigerate until ready to use. Makes approximately 3/4 cup

Photo by Jennie Tewell

3. Cowboy Conecuh Dog

​Robertsdale’s rodeo scene meets Bellingrath’s Coca-Cola roots in a savory, sweet frank.

1 tablespoon olive oil
1 large yellow onion, chopped
1 pound Conecuh sausage, sliced into 6-inch “dogs”
4 – 6 hot dog buns
6 slices cooked bacon, crumbled
1/2 cup shredded white cheddar cheese
Coca-Cola Barbecue Sauce (recipe below)

1. Heat grill to medium heat. Preheat oven to 350 degrees.
2. Heat oil in a frying pan over medium heat. Add onion. Cook about 20 minutes, stirring until golden and tender.
3. Grill sausage dogs until slightly charred, about 6 minutes, turning occasionally.
4. Toast buns in oven about 3 minutes, until lightly browned.
5. Place sausage in buns. Top with onions, bacon and cheese. Drizzle Coca-Cola barbecue sauce on top, if desired. Makes 4 – 6 hot dogs

Coca-Cola Barbecue Sauce

1 cup Coca-Cola Classic
1 cup ketchup
1/4 cup Worcestershire sauce
3 tablespoons A-1 steak sauce
1 tablespoon brown sugar
1 teaspoon liquid smoke
1 teaspoon onion flakes
1 teaspoon garlic powder
1/2 teaspoon black pepper
salt, to taste

1. Combine Coca-Cola, ketchup, Worcestershire, steak sauce, brown sugar, liquid smoke, onion flakes, garlic powder and pepper in a heavy saucepan. Bring to a boil over medium heat. Simmer for 6 – 8 minutes, until sauce is reduced by a quarter. If desired, add salt to taste.
2. Use immediately or transfer to a jar, cool to room temperature, cover and refrigerate. Sauce will keep for several months. Makes approximately 2 1/2 cups

Photo by Elizabeth Gelineau

4. Blue Cheese Burgers with Summer Herb Aioli

Pungent bits of blue cheese and a sassy, herb-laced aioli elevate the ordinary burger to a tasty, gourmet treat.

2 pounds Greer’s Black Angus Select Ground Chuck
8 ounces blue cheese crumbles
1/4 cup olive oil
1 tablespoon kosher salt
1 tablespoon black pepper
Summer Herb Aioli (see below)
hamburger buns
tomato, sliced

1. In a bowl, combine ground chuck, cheese, olive oil, salt and pepper. Mix gently; do not over mix. Form meat mixture into 6 – 8 patties.
2. Make a small indention in the center of each patty. This will ensure the burgers will have a flat top when cooked.
3. Grill over medium-high heat until desired doneness is reached. Serve with Summer Herb Aioli, lettuce,  tomato and other toppings of choice. 
Serves 6 – 8

Summer Herb Aioli

1 cup mayonnaise
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh parsley
1 garlic clove, grated
zest and juice of 1 lemon
1/2 teaspoon kosher salt
1/8 teaspoon black pepper

1. Whisk all ingredients together in a small bowl. Makes about 1 1/3 cups.

Photo by Jennie Tewell

5. Lime-Ale Dog 

Heat lovers will rave over this dog with jalapeño salsa and FBC brew. 

1 pint red and yellow cherry tomatoes, chopped
1/2 cup diced green onions
1/2 cup coarsely chopped cilantro
1 jalapeño pepper, stemmed, seeds removed and finely diced
salt and black pepper, to taste
2 limes
1 ounce Fairhope Brewing Co. Everyday Ale beer
8 hot dogs
1 avocado, mashed
8 hot dog buns, split and toasted
1/2 cup shredded Sweet Home Farm Bama Jack cheese (May substitute Monterey Jack.)
Chipotle Ranch (see recipe below)

1. For salsa: In a medium bowl combine tomatoes, onions, cilantro and half the jalapeño. Season with salt and pepper; set in refrigerator.
2. To prepare lime-ale cooking liquid, cut one lime in half; juice both halves, retaining halves. In a large skillet, combine beer, remaining jalapeño, lime juice and halves. Bring to simmer. Meanwhile, heat grill to medium.
3. Place hot dogs in lime-ale liquid. Simmer uncovered until plump, about 7 minutes. Remove hot dogs; discard cooking liquid and solids. Transfer dogs to grill. Cook until desired doneness.
4. Spread avocado in buns. Place hot dogs on top. Add salsa and cheese. Drizzle with Chipotle Ranch sauce. Cut remaining lime in wedges; serve alongside. Makes 8 hot dogs

Chipotle Ranch

1 cup ranch dressing
2 tablespoons minced chipotles in adobe, or to taste

1. In a small bowl, combine dressing and chipotles. Store in refrigerator. Makes 1 cup

Photo by Elizabeth Gelineau

6. Barbecue Shrimp on the Grill

juice of 2 lemons
1/2 cup Worcestershire sauce
1/2 teaspoon kosher salt
2 teaspoons cracked black pepper
2 teaspoons Creole seasoning 
1 tablespoon minced garlic 
3 sticks cold unsalted butter, cubed
1 lemon, sliced into 1/2-inch rounds
3 bay leaves
2 pounds jumbo head-on shrimp, unpeeled
French bread, for serving

1. Light a charcoal fire in an outdoor grill and let cool to medium heat.
2. In a large cast-iron Dutch oven, combine lemon juice, Worcestershire, salt, pepper, Creole seasoning and garlic, stirring to combine. Add butter, lemon slices and bay leaves to the pot and set over a medium fire. Bring to a boil and add shrimp, tossing occasionally until the shrimp are pink and cooked through. 
3. Remove from heat and place shrimp in serving bowls, then top with juice from Dutch oven. Serve immediately with a hunk of French bread for dipping. Serves 4

Looking for something different to try on the grill? Click here for some unexpected grilling ideas.

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