Classic Mixed Grill - Labor Day
Your delicious board will include:
Ny Strip Steaks, Italian Sausage, Chicken Wings, Corn Skewers, Shrimp and Veggie Skewers, Veggie Skewers, and Watermelon and Feta Skewers
Wood Pellet Recommendation
Ingredients
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2 New York Strip Steaks
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4 Italian Sausages
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2 lbs. Chicken Wings
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1 Corn on the Cob, cut into 4
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8 Uncooked Large Shrimp, peeled and deveined
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1 Zucchini, cut into 1/2 inch pieces
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2 Purple Onion, cut into 3/4 inch pieces
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2 Red Bell Pepper, cut into 3/4 inch pieces
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2 Green Bell Pepper, cut into 3/4 inch pieces
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2 Yellow Bell Pepper, cut into 3/4 inch pieces
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1/2 cup Pineapple Chunks, cut into 1 inch pieces
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8 Cherry Tomatoes
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4 Watermelon Slices, 1 inch thick triangles
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2 tablespoons Feta Cheese, crumbled
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Mint Leaves, for garnish
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1/2 cup Parsley, finely chopped
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3 cloves Garlic, minced
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1/2 teaspoon Crushed Red Pepper Flakes
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1/3 cup Olive Oil
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2 tablespoons Red Wine Vinegar
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1/2 teaspoon Dried Oregano
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Salt & Pepper, to taste
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16 Bamboo Skewers, 6 inches each
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Louisiana Grills Beef Brisket Rub
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Louisiana Grills Citrus Spice Rub
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Louisiana Grills Sweet Heat Rub
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Louisiana Grills Honey Balsamic BBQ Sauce
Directions
Preheat your Louisiana Grill to 350°F.
For the chimichurri, in a medium bowl mix parsley, garlic, crushed red pepper flakes, olive oil, red wine vinegar, oregano, salt, and pepper.
For the chicken wings, with a paper towel, pat them dry. Season liberally with Louisiana sweet heat rub.Grill your wings for 40 minutes or until a minimum internal temperature of 165ºF, flipping them halfway.
Thread each piece of corn onto a skewer. Place your corn skewers directly on the grates for 15-20 minutes, flipping them halfway.
For the veggie skewers, start with one cherry tomato then alternate between zucchini, the different peppers, and red onion. Finish off with a cherry tomato. Place your veggie skewers directly on the grates for 5-8 minutes, flipping them halfway.
For the shrimp and veggie skewers, start with shrimp then alternate with pineapple, the different peppers, and red onion. Season with Louisiana Grills citrus spice rub. Place your shrimp and veggie skewers directly on the grates for 4 minutes, flipping them halfway.
Season your NY strip steaks with Louisiana Grills Texas beef brisket rub. Grill until your preferred doneness and top with chimichurri.
Thread each piece of watermelon onto a skewer. Brush your watermelon skewers with Louisiana Grills Honey Balsamic BBQ sauce and place directly on the grates for 4 minutes, flipping them halfway. Garnish with feta cheese and mint leaves.
Place your Italian sausages directly on the grates for 15-20 minutes or until a minimum internal temperature of 160-165ºF, flipping them halfway.