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Great grilling recipes for Memorial Day Weekend

9:44 AM, May 18, 2013   |    comments
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JACKSONVILLE, Fla. -- Chef Bill Thompson from the Art Institute of Jacksonville shares some great recipes for grilling out. 

Bourbon "BBQ"

½      ea      onion, Brunoise

1       ea      garlic clove, minced

1       ea      jalapeno, brunoise

4       Tbs    brown sugar

4       oz      ketchup

1       oz      Worcestershire sauce

1       ea      lemon, juiced

2       Tbs    Dijon

½       tsp    dry mustard

½       tsp    chili powder

2        oz     honey

3        oz     red wine vinegar

2        oz     bourbon

2        Tbs   butter

S&P    tt


  1. Sweat the onions, jalapeno, and garlic in butter. Add the mustard and chili powder, toast.
  2. Add the brown sugar and melt.
  3. Add all the remaining ingredients except the bourbon, whisk to combine.
  4. Slowly simmer for 30 minutes, stir occasionally to inhibit scorching.
  5. Add the bourbon and adjust the seasoning.

Bacon Wrapped BBQ Shrimp

2        #        Mayport shrimp, 16/20s

36      ea      bacon strips

36      ea      1 oz. jack cheese batonnet

14      ea      bamboo skewers, soaked in water

5        oz      bourbon BBQ sauce

S&P    tt

  1. Peel and devein the shrimp, butterflying 3/4s of the way.
  2. Par-cook the bacon for 6 minutes @ 350°to render. Drain and cool. Cut in half diagonally.
  3. Place the cheese batonnets in the butterflied section of the shrimp.
  4. Wrap the shrimp with the par-cooked bacon and run two skewers through the shrimp to secure the bacon.
  5. Place five wrapped shrimp on each set of skewers.
  6. Season with salt and pepper.
  7. Grill over medium heat, when ¾ of the way done begin to baste with the bourbon BBQ sauce.

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