Bacon-Wrapped Jalapeno and Cheese-Stuffed Shrimp
- 2 pounds large shrimp, peeled, deveined, and rinsed
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 2 teaspoons freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- 2 oz Monterey Jack cheese, cut into thin strips
- 3 jalapenos, halved, seeded, and cut into thin slices
- 1 pound bacon strips, halved
- 1/4 cup butter, melted
- 1 lime, quartered
- Type of fire: direct
- Grill heat: high
In a small bowl mix together garlic powder, paprika, black pepper, and cayenne pepper. Place shrimp in a large bowl and season with 3/4 of the spice mixture, tossing to evenly coat.
Working with one shrimp at a time, make a slit about 3/4-inch long as base of shrimp. Place one jalapeno slice and one cheese slice in cut slit, then wrap base of shrimp all the way around with half a slice of bacon. Repeat with rest of shrimp.
Thread shrimp onto skewers and season lightly with remaining spice mixture. Brush shrimps lightly with melted butter.
Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill shrimp over high heat until bacon crisps and shrimp just cook through, about 2-3 minutes per side. Remove to a platter and serve with lime wedges.
- 3 cups cooked short-grain white rice, or 2 cups white rice and 1 cup brown rice
- 1/4 cup soy sauce for glazing
Wet your hands and scoop balls of rice, approximately 2/3 cups of rice per ball, between your cupped palms. Squeeze and compress the rice balls to form it into a triangular shape. Brush the Onigiri with the soy sauce and set aside until you are ready to grill. Onigiri must be made in advance and kept covered at room temperature for a few hours.
Grill Yaki Onigiri over low heat on the edges of a grill, taking care not to burn the rice. Place the balls carefully on the grate and let the bottom sides harden and brown, about 10 minutes, before flipping them. Flip carefully with a pair of tongs so as not to break the compacted Onigiri. Brown for another 10 minutes or so on the other side. Serve immediately, with extra soy sauce for dipping.
Grilled Sriracha Hot Wings
- 4 pounds chicken wings, cut into flats
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- For the Sauce
- 4 tablespoons butter
- 1/2 cup sriracha
- 2 tablespoons honey
- 1 1/2 tablespoons soy sauce
- 1 tablespoon finely chopped cilantro
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon rice vinegar
- Type of fire: two-zone indirect
- Grill heat: medium-high
Pat chicken wings dry with paper towels. Place wings in a large bowl and sprinkle with baking powder and salt, tossing to coat evenly. Arrange wings in a single layer on wire rack placed over a baking sheet. Refrigerate uncovered for at least 8 hours.
Melt butter in a small saucepan over low heat. Whisk in sriracha, honey, soy sauce, cilantro, line juice, and vinegar until combined. Remove from the heat and set aside.
Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place wings skin side up over cool side of grill, cover, and cook until skins are crisp and browned, 30 to 40 minutes. Brush wings all over with sauce, cover, and continue to cook until sauce bakes in, 5 to 10 minutes.
Transfer wings to a large bowl. Pour remaining sauce over wings and toss to coat evenly. Transfer wings to a platter and serve immediately.