YIELDS: 8 SERVINGS
INGREDIENTS
JERK PASTE
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01
1 clove garlic minced
1 green onion diced
1 tablespoon vegetable oil
1 teaspoon allspice
1 teaspoon black pepper
1–2 Scotch bonnet peppers seeded, (can substitute
habanero peppers)
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/2 cup onion diced
1/2 tablespoon salt
3/4 teaspoon thyme
1 pork shoulder butt semi-boneless,
JERK DIPPING SAUCE
INSTRUCTIONS
Place pork shoulder butt on grill and cook with indirect
heat up to 8 hours on 250°F, continually monitoring grill
temperature and meat temperature. Add hot Kingsford
coals, as needed, to maintain grill temperature. The
internal temperature of the pork butt should reach 190°F
when done. Remove pork from grill. Hand-pull pork
off the bone and serve with sauce on the side. Build a
charcoal fire on one side of grill, such that the coals are
situated on only one side of the grill, leaving the other
side void. This will create an area for lower temperature
indirect cooking away from the coals. Put all jerk paste
ingredients, except for oil, into a food processor. Run
processor while adding oil slowly until smooth paste
• 2 cups Kingsford® Original Smoked
Hickory Barbecue Sauce
• 2 tablespoons jerk paste
forms. Reserve 1 tablespoon of jerk paste for dipping
sauce. Rub pork butt well with remaining jerk paste.
Serve as a sandwich or enjoy pork by itself.
YIELDS: 8 SERVINGS
COOK TIME: 15 MINUTES
PREP TIME: 1 3/4 HOURS
INGREDIENTS
02
• 1 16-ounce bottle KC
Masterpiece® Honey Teriyaki
Marinade
• 1 bottle KC Masterpiece®
Barbecue Seasoning
• 1 cup apricot preserves
• 1 package King’s Hawaiian® Dinner Rolls (12 per package)
• 4 packages Tyson® Chicken Wingettes
in the refrigerator for at least an hour and a half.
Build a charcoal fire with Kingsford® charcoal for
indirect cooking by situating the coals on only one side
of the grill, leaving the other side void.
While the grill heats, remove the chicken from the
marinade and lightly sprinkle with KC Masterpiece®
Barbecue Seasoning.
Once the grill has reached 450°F, put the chicken on
INSTRUCTIONS
the void side of the grill. Place the lid on the grill and
To create the apricot teriyaki marinade, mix 1 cup of
cook the chicken indirectly for 10 to 15 minutes until the
apricot preserves with 2 cups KC Masterpiece® Honey
chicken reaches an internal temperature of 180°F.
Teriyaki Marinade.
Remove from grill and serve with King’s Hawaiian®
Place the Tyson® chicken wing sections into a GLAD®
Sweet Dinner Rolls.
food storage bag. Pour the apricot teriyaki marinade
over the wings so they are completely covered. Marinate
YIELDS: 6 SERVINGS
COOK TIME: 30 MINUTES
PREP TIME: 15 MINUTES
INGREDIENTS
03
• 1/2 cup freshly sliced
mushrooms
• 1/2 cup Hidden Valley®
Farmhouse Originals Savory
Bleu Cheese Dressing plus more
for garnish
• 1/2 cup KC Masterpiece® Buffalo Marinade
plus more for garnish
• 1/2 cup shredded mozzarella cheese
• 1 cup cooked chicken roughly chopped,
(from a store-bought rotisserie-cooked chicken)
• 1 container (11 ounces) pizza dough
• 1 cup zucchini sliced
• 1 medium yellow onion peeled, sliced
• 1 red bell pepper stem removed, seeded, sliced
• 2 tablespoons olive oil
• 2 1/2 tablespoons freshly chopped oregano
edges are browned. This can be done a day in advance.
Preheat the grill or rectangular grill pan over medium
heat. On a lightly floured work surface, roll out dough
into an approximately 8 x 14-inch rectangle. Brush with 1
tablespoon of the olive oil. Lay dough onto grill, oil-side
down and brush top with remaining olive oil. Cover and
grill over medium heat, about 3 minutes or until dough
is puffed and underside is browned. If using a grill pan,
cover with a sheet pan or large baking dish. Using tongs,
turn pizza over and grill until the dough is firm enough
to handle, about 1 minute more. Spread the dressing
over the crust. Sprinkle with the vegetables, chicken and
cheese and cover. Cook the pizza until cheese is melted,
about 6 minutes. Transfer to a cutting board. Sprinkle
with the chopped oregano. Drizzle with a little of the
INSTRUCTIONS
Preheat oven to 400°F. In a large bowl, toss the onion,
zucchini, peppers and mushrooms together with the KC
Masterpiece® Buffalo Marinade. Spread the vegetables in
KC Masterpiece® Buffalo Marinade and Hidden Valley®
Farmhouse Originals Savory Bleu Cheese Dressing if
desired. Slice and serve.
a single layer on parchment-lined baking sheet and roast
for 25 minutes or until the vegetables have softened and
SHOP: 11 INGREDIENTS
PREP TIME: 5 MINUTES
TOTAL: 10 MINUTES
INGREDIENTS
04
• 1 block (8 oz.) cream cheese
(softened)
• 1/2 cup sour cream
• 1 packet Hidden Valley®
Original Ranch® Dips Mix
• 1 cup cherry tomatoes, halved
• 1/2 cup Parmesan cheese, grated
• 1 bunch scallions, light green and white parts only
• 6 strips bacon, cooked and crumbled
• freshly ground black pepper, to taste
• pita chips, to serve
• tortilla chips, to serve
• crudité, to serve
DIRECTIONS
Preheat the broiler. Adjust the oven rack to the
highest rack.
In a large bowl add the cream cheese, sour cream and
Hidden Valley® Original Ranch® Dips Mix and mix to
combine. Add the tomatoes and fold to combine. Season
with pepper. Remove to a casserole dish and sprinkle
with parmesan cheese. Broil until the top is melted and
golden brown.
YIELDS: 20 SERVINGS
COOK TIME: 10 MINUTES
PREP TIME: 25 MINUTES
INGREDIENTS
05
• 1 small yellow onion peeled
and chopped
• 1 egg lightly beaten
• 1/2 cup unseasoned
bread crumbs
• 1 pound ground beef
• 1/3 cup basil freshly chopped
• 1/2 teaspoon salt
• 20 small wooden cocktail skewers
• 4 ounces fresh mozzarella cheese cut into
half-inch chunks
• 2 cups Kingsford® Original Smoked Hickory
Barbecue Sauce
In a large bowl, add the beef, onion, egg, bread crumbs,
basil and salt and mix well. With wet hands, form the
beef mixture into 1-inch meatballs.
Grill the meatballs, covered over indirect heat for 10 to
12 minutes or until the meatballs have browned and an
internal temperature of 160°Fahrenheit is reached.
Remove the meatballs from the grill.
Place a piece of the cheese on each of the skewers, and
then stick each skewer into the top of each meatball.
Place the meatballs back on the grill and cook covered
for another 2 to 3 minutes or until the cheese has
melted.
INSTRUCTIONS
Build a charcoal fire for indirect cooking using
Kingsford® charcoal by arranging the coals on just one
side of the grill and leaving the other side void. Preheat
Pour the barbecue sauce into a small bowl, dip each
of the meatballs into the sauce just up to the melted
cheese. Serve immediately.
the grill to 400°F.
YIELDS: 12 SERVINGS
COOK TIME: 15 MINUTES
PREP TIME: 10 MINUTES
INGREDIENTS
• 1 1/2 pounds ground beef
(preferably an 80/20 blend)
• salt and coarse ground
pepper
• 3 slices cheddar cheese
• 3 slices mozzarella cheese
• 6 slices white bread
• 1 can canola cooking spray
• 12 slices cooked bacon (cut in half)
06
INSTRUCTIONS
Prepare grill for medium-high cooking, approximately
400°F. Gently form ground beef into 12 patties. Season
both sides of burger patties liberally with salt and
pepper. Set aside until ready to grill.
Sandwich one slice of cheddar and one slice of
mozzarella cheese between two slices of bread. Spray
the top and bottom of the cheese sandwiches with
canola oil and place on the grill. Grill sandwiches for 2–3
minutes per side, gently pressing down on them with a
spatula until the bread is golden brown and the cheese
has melted. Remove grilled cheese sandwiches from the
grill and cut into four squares.
Grill burgers until they reach an internal temperature of
160°F. Place each patty on a grilled cheese section, top
with 2 small slices of bacon and another grilled cheese
section. Serve immediately.
COOK TIME: 15 MINUTES
PREP TIME: 10 MINUTES
INGREDIENTS
• 1 cup (4 ounces) shredded
Jack cheese
• 4 tablespoons Hidden Valley®
Spicy Ranch Dressing
• 4 teaspoons Kingsford® Honey
Jalapeno Mesquite Barbecue Sauce
• 8 (3/4 pounds) jalapeno peppers
07
side or until peppers begin to blister. Remove from heat
and allow to cool about 10 minutes.
Reserving stem end, cut peppers in half lengthwise
and remove seeded core. Spoon cheese mixture into
peppers. Arrange stuffed peppers in a small heat-proof
skillet or pan. Return to grill and heat 5 minutes or until
cheese is melted.
INSTRUCTIONS
Drizzle with Kingsford® Honey Jalapeno Mesquite
Mix cheese and Hidden Valley® Spicy Ranch dressing
Barbecue Sauce.
together in a small bowl; set aside.
Place peppers on heated grill; roast about 4 minutes per
YIELDS: 6 SERVINGS
COOK TIME: 30 MINUTES
PREP TIME: 15 MINUTES
INGREDIENTS
08
• 1/2 cup freshly sliced
mushrooms
• 1/2 cup Hidden Valley®
Original Ranch® Dressing
• 1/2 cup KC Masterpiece®
Tuscan Garlic & Herb Marinade
• 1/4 cup Kingsford® Original Smoked Hickory
Barbecue Sauce
• 1 container (11 ounces) pizza dough
• 1 cup shredded, cooked chicken breast
• 1 cup zucchini sliced
• 1 medium yellow onion peeled, sliced
• 1 red or yellow bell pepper stem removed, seeded, sliced
• 2 tablespoons olive oil
• 4 ounces shredded mozzarella cheese
minutes or until the vegetables have softened and edges
are browned. This can be done a day in advance.
Preheat the grill. On a lightly floured work surface, roll
out dough into a 15-inch circle. Brush with 1 tablespoon
of the olive oil. Lay dough onto grill, oil side down. Cover
and grill over medium coals, about 3 minutes or until
dough is puffed and underside is browned. Using tongs,
turn pizza over and quickly spread the top with the
dressing. Sprinkle the cheese, vegetables and chicken
over the dressing and cover.
Grill another 2 to 3 minutes or until cheese is melted
and underside of pizza is browned. Use tongs to slide
onto cutting board.
INSTRUCTIONS
Drizzle the Kingsford® Original Smoked Hickory
In a large bowl, toss the onion, zucchini, peppers and
Barbecue Sauce on top and sprinkle with the
mushrooms together with the KC Masterpiece® Garlic
chopped oregano.
& Herb Marinade. Spread the vegetables in a single
layer on parchment-lined baking sheet and roast for 25
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CHECKLIST FOR YOUR POST-GAME CLEAN-UP:
GLADWARE STORAGE
CONTAINERS
GLAD KITCHEN FORCE FLEX
ODOR SHIELD TRASH BAGS
GLAD PRESS
/N SEAL BAGS
NEW GLAD TRASH BAGS
WITH THE IRRESISTIBLE
SCENT OF GAIN
GLAD FREEZER WRAP
AND CLING WRAP
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