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Tailgate Grilling With NFL Analyst Mike Golic
08/29/08 - 07:54 AM
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*Tailgating at the game is great - but you can also enjoy the fun of tailgating by que’in at home!  Al talks with ESPN’s Mike Golic and champion pitmaster Chris Lilly about some great grilling tips.  For more, you can visit: http://www.mealstogether.com or http://www.onthegrill.com

And here are the recipes Mike & Chris told us about:

Broadcast Burgers
Prep time: 20 minutes
Cooking time: 8-12 minutes
Serves: 6

Ingredients:

- 2 pounds lean ground beef
- 1/2 cup crushed potato chip crumbs
- 1/2 cup finely diced onion
- 1 packet (1 ounce) of Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
- 1 1/2 tablespoons chopped fresh parsley
- 1 teaspoon vegetable oil

Topping:
- 1/3 cup finely diced red bell pepper
- 1/4 cup sour cream
- 1 tablespoon jalapeno jelly
- 1 1/2 teaspoons finely minced jalapeno pepper

Heat oil in a medium saucepan until hot. Add the diced onions and cook over medium heat until translucent, about 3-5 minutes. Let cool. Meanwhile, in a large bowl, combine ground beef, seasoning mix, parsley, and potato chip crumbs. Add cooked onions and mix well. Form into 6 patties.

For topping, mix together jalapeno jelly, sour cream, diced red pepper, and minced jalapeno. Refrigerate until ready to use.

Grill patties over charcoal briquets 4-6 minutes per side or until meat is no longer pink in the center. Top with about 2 tablespoons of topping.

Recipe created by football analyst, Mike Golic, on behalf of Kingsford® charcoal

Grilled Marinated Mushrooms with Cajun Mustard Ranch Sauce
Prep time: 15 minutes, plus 45 minutes for marinade
Cooking time: 6-10 minutes
Serves: 6

Ingredients:
- 1 pound white mushrooms or favorite variety

Marinade
- 1 1/2 cup butter
- 1/2 cup soy sauce
- 3 tablespoons olive oil
- 2 1/2 tablespoons balsamic vinegar
- 3/4 teaspoon sugar
- 3/4 teaspoon garlic powder
- 3/4 teaspoon ginger
- 3/4 teaspoon paprika
- 3/4 teaspoon black pepper
- 3/4 teaspoon oregano

Cajun Mustard Ranch Sauce
- 3/4 cup mayonnaise
- 1/4 cup Dijon mustard
- 4 teaspoons Worcestershire sauce
- 1 teaspoon Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper

In a sauce pan melt butter. Add remaining ingredients and mix well until warm. Pour marinade over mushrooms and let them soak at room temperature for 45 minutes.

Build a charcoal fire for direct grilling. Remove mushrooms from the marinade and grill over coals for 3-5 minutes on each side or until they soften. Baste mushrooms with marinade during the cooking process. Remove from grill and serve.

Recipe created by champion pitmaster, Chris Lilly, on behalf of Kingsford® charcoal

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