Grazing with Gary

Morsels for Memorial Day

By: Gary Gilligan
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Well this month is just flying by. We are almost ready for Memorial Day weekend and graduations. Let summer begin! May is official Barbecue Month and this week I challenge you to think outside the box when you barbecue. Make it fun and make your party stand out from all the other parties. It is also easy to just buy a bottle of barbecue sauce but how about making your own sauce? This way you know what goes into the sauce and you don’t need all the ingredients that you cannot say.


Sweet and Spicy BBQ Sauce
1½ cups ketchup
3 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
¼ cup brown sugar
1 teaspoon paprika
¼ teaspoon cayenne pepper
1 teaspoon garlic powder
2 teaspoons onion powder
1 teaspoon seasoning salt
3 tablespoons molasses
2 teaspoons mustard

Whisk together all ingredients in a medium saucepan. Bring to a boil, then reduce to a simmer and cook 15 minutes.
Sauce may be served immediately but if you have some extra time, cover and chill for at least 1 hour for best flavor. Enjoy!


BBQ Sauce
1 1/4 cup apple cider vinegar
3/4 cup ketchup
1/4 cup brown sugar
1 teaspoon chili powder
Dash of Worcestershire sauce

In a medium saucepan over medium-high heat, combine apple cider vinegar, ketchup, brown sugar, chili powder, and Worcestershire sauce and whisk until combined.
Bring mixture to a boil then reduce heat to medium and simmer until the sauce has thickened and reduced by about a third, about 15 minutes. Remove from heat and let cool to room temperature before using or storing.


Bacon Ranch Grilled corn
1/2 cup (1 stick) butter, softened
1 packet ranch seasoning
Freshly ground black pepper
10 ears corn
2 cups shredded cheddar
6 slices cooked bacon, finely crumbled
freshly chopped chives
Ranch, for drizzling

Heat grill to medium high. In a small bowl, stir together butter and ranch seasoning and season with pepper. Rub ranch butter on corn.
Grill until lightly charred, 10 minutes. Top with cheddar and cover grill to melt, 2 minutes.
Top with cooked bacon and chives and drizzle with ranch.


S’mores Burger
5 ounces dark chocolate from a thin chocolate bar
1 pound ground beef
kosher salt
5 graham crackers, broken in half to form squares
18 large marshmallows
9 small burger buns

Heat grill to high. Break chocolate squares so they fit in the center of each burger.
Wrap ground beef around chocolate (about 1/4 pound per burger) and make burgers about the same size as graham cracker halves. Season with salt.
Roast marshmallows over grill or under broiler until golden. Grill burgers 3 to 5 minutes, then flip and cook until beef is cooked medium, 3 to 5 minutes more.
Meanwhile, lightly grill buns. Place half a graham cracker onto bottom bun, then top with a burger, marshmallows, and the top bun.


Grilled BBQ Chicken Pizza
1 small red onion
2 garlic cloves, peeled
2 cups shredded cooked rotisserie chicken
1 cup barbecue sauce, divided
2 teaspoons finely chopped fresh oregano leaves
1/2 teaspoon coarsely ground black pepper
Cornmeal for dusting
1 pound prepared pizza dough, thawed
6 ounces marbled cheddar cheese, grated
Additional fresh oregano leaves for garnish, optional

Prepare grill for indirect cooking over medium-high heat. Slice onion crosswise very thin. Separate onion slices into rings. Slice garlic. Combine chicken, 1/2 cup of the sauce, oregano and black pepper in small bowl; toss to coat.
Generously sprinkle cutting board with cornmeal; place dough onto center. Using a rolling pin, roll to a 12-in. circle. Place dough on to grill,
Spread remaining 1/2 cup sauce evenly over crust to within 1/2 in. of edge. Top with chicken mixture, garlic and onion; sprinkle with cheese.
Place pizza on grid of grill. Grill, covered, 18-22 minutes or until crust is deep golden brown, carefully rotating occasionally. Remove pizza from grill. Sprinkle pizza evenly with additional oregano, if desired.