Fire up the grill and enjoy summer’s last blast! We have recipes to make your Labor Day cookout or picnic one you’ll remember for years to come!

• Grilled Bacon Jalapeno Wraps
• Feta Cheese Turkey Burger
• Shrimp Quesadillas
• Pulled Pork Sandwiches
• BBQ Potato Skins
• Inside-Out Cheeseburger
• Skewered Cantaloupes
• BBQ Deviled Eggs
• Pizza on the Grill
• Bacon Explosion

Grilled Bacon Jalapeno Wraps

Ingedients

• 6 fresh jalapeno peppers, halved lengthwise and seeded
• 1 (8 ounce) package cream cheese
• 12 slices bacon

Directions

1. Preheat an outdoor grill for high heat.
2. Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.
3. Place on the grill, and cook until bacon is crispy.

Feta Cheese Turkey Burger

Ingredients

• 1 pound ground turkey
• 1 cup crumbled feta cheese
• 1/2 cup kalamata olives, pitted and sliced
• 2 teaspoons dried oregano
• ground black pepper to taste

Directions

1. Preheat the grill for medium high heat.
2. In a large bowl, combine turkey, feta cheese, olives, oregano, and pepper. Mix together, and form into patties.
3. Lightly oil the grate. Place patties on the grill. Cook for 10 to 12 minutes, turning halfway through.

Shrimp Quesadillas

Ingredients

• 2 large ripe tomatoes, cut in half horizontally
• 1/2 of a large red onion, cut into 1-inch-thick slices
• 1 large jalapeño pepper (or more if your family likes a hotter salsa)
• Canola oil for brushing
• 1 pound large (28-count) raw shrimp, peeled and deveined
• 1 to 1 1/2 tablespoons seasoning (such as Paul Prudhomme’s Seafood Magic)
• 4 large flour tortillas
• 2 cups shredded Monterey Jack
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon salt
• 1 tablespoon fresh lime juice
• Sour cream and cilantro to garnish

Directions

1. Prepare a charcoal fire or heat a gas grill to medium-high, and oil the grates.
2. Brush the tomato halves (cut and skin sides), onion slices, and jalapeno with canola oil. Thread the shrimp onto skewers, brush them with canola oil, and sprinkle on seafood seasoning.
3. Grill the vegetables for 3 to 4 minutes per side or until they have blistered, then transfer them to a clean dish. Grill the shrimp until they have turned opaque and are firm to the touch, about 2 to 3 minutes per side. Remove the shrimp from the skewers.
4. Place 2 tortillas on the grill and quickly top half of each with a quarter of the shrimp and a quarter of the cheese. Fold the torillas in half and grill them until you have visible grill marks, flipping them once, about 2 minutes per side. Stack the quesadillas on top of one another so they will stay warm while you grill the second batch.
5. Bring everything inside. Peel the tomatoes, and remove the seeds and white membrane from the jalapeno (parents only). Then chop all the vegetables and transfer them to a serving bowl. Stir in the cilantro, salt, and lime juice.
6. Cut the quesadillas into wedges and serve them with the salsa, sour cream, and fresh sprigs of cilantro. Serves 4.

Pulled Pork Sandwiches

Ingredients For the Pork:

• 6 tablespoons paprika
• 3 tablespoons granulated sugar
• Scant tablespoon onion powder
• Kosher salt and coarsely ground pepper
• 1 10-to-12-pound boneless pork shoulder or Boston butt, rinsed and dried
• 12 soft hamburger buns, split
• Coleslaw, for serving

Ingredients For the Barbecue Sauce:

• 2 cups ketchup
• 1/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• Freshly ground pepper
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons dry mustard
• 2 tablespoons fresh lemon juice
• 2 tablespoons Worcestershire sauce
• 1/2 cup apple cider vinegar
• 2 tablespoons light corn syrup

Directions

1. If using a gas grill, preheat to high on one side; put soaked wood chips in a smoker box. Once smoking, reduce the heat to maintain a temperature of 275 degrees F and cook the pork, covered, on the cooler side of the grill.
2. Rub the pork – Make the Neelys’ go-to barbecue seasoning: Mix the paprika, sugar and onion powder in a bowl. Transfer 3 tablespoons seasoning to a separate bowl, add 2 tablespoons salt and 3 tablespoons pepper, and massage onto the pork. Cover with plastic wrap and refrigerate at least 2 hours or up to 1 day. (Reserve the remaining barbecue seasoning.)
3. Prepare the wood chips – Soak 6 cups wood chips in water, about 15 minutes, then drain. Don’t oversoak, or the wood will snuff out the fire.
4. Light the grill – Fill a smoker or kettle grill with charcoal and light. (Pat uses lighter fluid; you can also use a chimney starter.) When the coals are mostly white, spread them out with tongs. Spread 1/2 cup of the wood chips over the coals (use 1 cup for a kettle grill). The temperature of the grill should be about 275 degrees F.
5. Cook the pork – Place the pork fat-side down on a rack in the smoker or on the grill. Cover and cook, rotating the pork every hour or so, until a thermometer inserted into the center registers 165 degrees F, about 6 hours total.
6. Feed the grill – As the pork cooks, add more charcoal and wood chips to keep the temperature between 250 degrees F and 275 degrees F and to maintain the smoke level.
7. Make the sauce – Meanwhile, mix the ketchup, 1 cup water, both sugars, 1 1/2 teaspoons pepper, the onion and mustard powders, lemon juice, Worcestershire sauce, vinegar, corn syrup and 1 tablespoon of the reserved barbecue seasoning in a saucepan over high heat. Bring to a boil, stirring, then reduce the heat to low and simmer, uncovered, stirring occasionally, at least 2 hours. Let cool, then reheat on the grill when ready to use.
8. Shred the pork – Transfer the pork to a rimmed baking sheet (you’ll want to catch all the flavorful juices) and let stand until cool enough to handle. Shred into bite-size pieces, pile on a platter and pour any juices from the baking sheet on top.
9. Make the sandwiches – Mound the pork on bun bottoms, paint with a little barbecue sauce, top with slaw and cover with the bun tops. The best sandwich ever!

BBQ Potato Skins

Ingredients

• 3 russet potatoes, scrubbed
• 4 slices cooked bacon, crumbled
• 2 tablespoons butter, melted
• 1 clove garlic, minced
• 3/4 cup Cheddar
• 1/2 cup barbecue sauce, warm
• 1/2 pound pulled pork
• Sour cream, for topping
• 2 tablespoons snipped chives, for garnish

Directions

1. Preheat oven to 350 degrees F.
2. Bake potatoes on middle rack until fork tender, about 1 hour. Remove from oven and let sit until cool enough to handle.
3. Bake 4 strips of bacon on a small sheet pan in the oven for 15 minutes. Crumble bacon when it’s cooled.
4. Preheat grill to medium heat.
5. Cut potatoes in half, lengthwise, and spoon out the flesh, leaving a half inch shell.
6. Melt the butter in saucepan and add minced garlic. Brush potatoes with the butter and garlic mixture. Flip over and butter the bottoms.
7. Place potatoes on grill and cook until crisp, about 4 to 4 1/2 minutes on each side and remove from grill.
8. Divide the cheese, barbecue sauce and pulled pork among the potatoes. Top potato skins with sour cream, crumbled bacon and chives for garnish.

Inside-Out Cheeseburger

Ingredients

• 1/4 cup shredded Cheddar cheese
• 1/4 cup shredded Gruyere cheese
• 1 pound 90%-lean ground beef
• 1 tablespoon Worcestershire sauce
• 1 1/2 teaspoons paprika
• 1/4 teaspoon freshly ground pepper

Directions

1. Preheat grill to medium-high or preheat the broiler.
2. Combine Cheddar and Gruyere in a small bowl.
3. Gently mix beef, Worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.
4. To grill: Lightly oil the grill rack (see Tip). Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they’ll split open and the cheese will ooze out.) To broil: Cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes before serving.

Skewered Cantaloupe

Ingredients

• 1 cantaloupe – peeled, seeded, and cubed
• 1/4 cup butter
• 1/2 cup honey
• 1/3 cup chopped fresh mint leaves
• skewers

Directions

1. Preheat grill for medium heat.
2. Thread the cantaloupe chunks onto 4 skewers.
3. In a small saucepan, heat butter with honey until melted. Stir in mint.
4. Brush cantaloupe with honey mixture.
5. Lightly oil grate. Grill skewers 4 to 6 minutes, turning to brown all sides. Serve with remaining sauce.

BBQ Deviled Eggs

Ingredients

• 12 large eggs
• 1/4 cup mayonnaise
• 1/3 cup finely chopped smoked pork
• 1 tablespoon Dijon mustard
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/8 teaspoon hot sauce
• Garnish: paprika

Directions

1. Place eggs in a single layer in a large saucepan; add water to a depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.
2. Drain and fill pan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.
3. Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Stir in pork and next 4 ingredients; blend well.
4. Spoon yolk mixture evenly into egg white halves. Garnish, if desired.

Pizza On The Grill

Ingredients

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1 pinch white sugar
• 2 teaspoons kosher salt
• 1 tablespoon olive oil
• 3 1/3 cups all-purpose flour
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh basil
• 1/2 cup olive oil
• 1 teaspoon minced garlic
• 1/4 cup tomato sauce
• 1 cup chopped tomatoes
• 1/4 cup sliced black olives
• 1/4 cup roasted red peppers
• 2 cups shredded mozzarella cheese
• 4 tablespoons chopped fresh basil

Directions

1. In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for ten minutes, or until frothy. Mix in the salt, olive oil, and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes.
2. Place dough in a well oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down, and knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again.
3. Preheat grill for high heat. Heat olive oil with garlic for 30 seconds in the microwave. Set aside. Punch down dough, and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick.
4. Brush grill grate with garlic flavored olive oil. Carefully place one piece of dough on hot grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush oil over crust, and then brush with 2 tablespoons tomato sauce.
5. Arrange 1/2 cup chopped tomatoes, 1/8 cup sliced black olives, and 1/8 cup roasted red peppers over crust. Sprinkle with 1 cup cheese and 2 tablespoons basil. Close the lid, and cook until the cheese melts. Remove from grill, and set aside to cool for a few minutes while you prepare the second pizza.

Bacon Explosion

(Courtesy of bbqaddicts.com)

Ingredients

• 2 pounds thick cut bacon
• 2 pounds Italian sausage
• 1 jar of your favorite barbeque sauce
• 1 jar of your favorite barbeque rub

Directions

1. To kick off the construction of this pork medley you’ll need to create a 5×5 bacon weave.  If the strips you’re using aren’t as wide as the ones pictured, then you may need to use a few extra slices to fill out the pattern.  Just make sure your bacon weave is tight and that you end up with a nice square shape to work with.
2. The next step is to add some barbecue seasoning on top of your bacon weave.  Being the barbeque addict that I am, I whipped up a batch of Burnt Finger BBQ’s competition pork rub for this special occasion.  Seeing as not everyone has the time, or the expertise, to create a tasty rub of their own, I would recommend trying Cowtown Sweet Spot for the best combination. Plowboys Yardbird, Bad Byron’s Butt Rub, and Rendezvous Famous Seasoning are also excellent choices.
3. Now that you’re pork is well seasoned, it’s time to add more pork.  Take two pounds of Italian sausage and layer it directly on top of your bacon weave.  Be sure to press the sausage to the outer edges of the bacon creating a patty that is the same thickness all the way across.  Most grocery stores carry loose sausage, so just pick out one you like.  I chose to go with a mild sausage, but spicy would work just the same.  If you really want to get crazy, take a stab at making your own homemade sausage.
4. Next up is bacon layer number two.  Take the remaining bacon slices and fry them up the same way you would for breakfast (or lunch, or dinner, or a midnight snack).  If you like soft bacon, make it soft.  If you like crunchy bacon, make it crunchy.  If you like your bacon burnt to hell so the smoke detectors go off, then burn it to hell so the smoke detectors go off.  These pieces are going to be a major part of the inner flavor of our sausage fatty, so cook them your favorite way.  Personally, I like my bacon right at the point when it starts to get crispy, but hasn’t quite lost all of the softness yet.  Regardless of how well done you like yours, you’ll need to crumble or chop the cooked strips into bite size pieces and place on top of the sausage layer.  (Note-It’s okay, and encouraged, to snack on these pieces while your chopping/crumbling.  But keep in mind that once those bacon morsels touch the raw sausage, you’ll need to resist all temptations to nibble.  This can and will be difficult, but hospital trips are no fun, so stay strong.)
5. Since this is a barbeque recipe, we need to add another layer of barbeque flavor.  Take your favorite sauce and drizzle it all over the top of the bacon pieces.  Personally, I prefer to use Burnt Finger BBQ’s homemade competition sauce, but if you’re torn on what brand to use I recommend Cowtown, Blues Hog, and Fiorella’s Jack Stack.  Once you’ve sauced the bacon, sprinkle on some more of the barbeque seasoning you used on the bacon weave.
6. Now comes the fun part.  Very carefully separate the front edge of the sausage layer from the bacon weave and begin rolling backwards.  You want to include all layers EXCEPT the bacon weave in your roll.  Try and keep the sausage as tight as possible and be sure to release any air pockets that may have formed.  Once the sausage is fully rolled up, pinch together the seams and ends to seal all of the bacon goodness inside.
7. At this point we can start to see the final shape of our Bacon Explosion, but we’re missing one key item.  To complte the constuction process, roll the sausage forward completely wrapping it in the bacon weave.  Make sure it sits with the seam facing downward to help keep it all sealed up.
8. Sprinkle some barbeque seasoning on the outside of the bacon weave, and now this bad boy is ready for the smoker.  Cook your Bacon Explosion at 225 degrees in a constant cloud of hickory smoke until your Thermapen gives an internal temperature reading of 165 degrees.  Normally this will take about 1 hour for each inch of thickness, but that could vary depending on how well you maintain your fire and also how many times you open the smoker to take a peek.  Mine took about 2.5 hours, which was right on target with its 2.5 inch diameter.
9. Now that our Bacon Explosion is fully cooked, we need to add some finishing flavors.  Remember that barbecue sauce we used for inner flavor?  We’ll be using that same sauce to glaze the cooked bacon weave.  Using a basting brush, coat the entire surface with a thin layer of sauce.  Sweet sauces are loaded with sugars, so they’ll give your fatty a nice glossy finish.  Spicy and vinegar based sauces don’t contain as much, so they won’t set up as well.  If you’re dead set on using those sauces, just cut them with a bit of honey and you’ll get the same effect.
10. Slice the Bacon Explosion into quarter to half inch rounds to serve.  If your roll was good and tight, you should now see a nice bacon pinwheel pattern throughout the sausage.  Obviously pork is best served by itself, but if you feel the need to make this meat monster into a sandwich, try placing a couple Bacon Explosion slices on a warm Pillsbury’s Grands Biscuit.  You’ll reach pork Nirvana in no time flat!