A Few of Southern Hearth's Grilling Class Recipes:

Clay's World Famous New York Strip

• 2 Black Angus New York Strip steaks   
• Coarse Kosher salt
• Snyders Rib & Roast seasoning
• Crushed Black Pepper
• Instructions: Rub steaks with salt, rib and roast seasoning, and orange pepper to season. Heat grill to maximum temperature (proper searing requires 600 degrees). Place steaks on grill for 2 minutes. Then, turn 90 degrees to cross sear for 1 minute. Repeat for other side of steak. Reduce grill heat to medium temperature. Turn steaks and cook for an additional 2 ½ minutes on each side until done. Immediately baste steaks with 1 pat of butter. Enjoy!

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BBQ Shrimp Kabobs

• 1lb Large Shrimp
• Butt Rub Seasonings
• Tomatos
• Onions 
• Fresh Pineapple
• Wood Skewers
• Butt Rub Seasoning
• Italian Vinnagret Dressing

Instructions: Skewer shrimp, pineapple chunks, tomato and onions onto water soaked wood skewer. Coat evenly with Butt Rub seasoning dressing. Let stand 1 hour in refrigerator. Grill on medium 6-8 minutes until flesh is firm and white, turning skewers often during cooking.

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Baby Back Pork Ribs

• 2 Slabs of Pork Ribs
• Aluminum Foil
• Ice Cubes
• Butt Rub or Sniders or BBQ Rub
• John Henry BBQ Sauce

Instructions: Start by preheating grill to searing temperatures. While grill is heating, peel the membrane off the back of the ribs. Liberally cover the ribs with the seasoning, and sear ribs for 8-10 minutes, Flipping every 2-3 minutes. Then, wrap the ribs in aluminum foil and place ice cubes in with them. Set grill to low -med temperature for 1 hour 15 minutes to 1 hour 30 minutes depending on grill used. Replenish ice cubes every 20 minutes or so to maintain moisture. When serving, provide bbq sauce as a dip rather than basting it on. The difference in temperature and texture will excite even the hardest to impress!

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Cedar Plank Salmon

1 untreated cedar plank (14x7x1 inch)

1/2 cup  Italian Vinaigrette Dressing

1/4 cup finely chopped fresh parsley

1/4 cup finely chopped sun-dried tomatoes

1 Lemon

1 salmon fillet (2 lb.), 1 inch thick

IMMERSE the plank in water, placing a weight on top of the plank to keep it submerged. Soak at least 4 hours or overnight. PREHEAT the grill to medium heat. Mix dressing, parsley and tomatoes; set aside. BRUSH top of cedar plank with oil; top with salmon. Squeeze lemon juice over salmon. Place on grill; cover grill with lid. GRILL 10 minutes. Brush with dressing mixture; continue grilling 10 minutes or until salmon flakes easily with fork.

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Grilled Vidalia Onion

• 1 Whole Vidalia Onion
• 1 Beef Bullion Cube
• 1/4 tspn Butter
• Aluminum Foil

To grill, wash the onion and remove the outer layers of skin. Using a paring knife or apple corer, cut a hole in the top of the onion. Add a beef bullion cube, a tablespoon of butter, and an ice cube for extra moisture.

Wrap the onion in a double layer of foil, and grill until the onion is soft enough to pierce easily with a fork, about 30 minutes. You’ll want to leave a small opening at the top of the foil to allow the cooking onion to vent.

Unwrap, serve with toothpics as an appetizer.

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Peanut Butter Banana Melties

Ingredients:

• 4 large bananas
• 1/2 cup peanut butter
• 1/2 cup chocolate chips

Directions:

1. Slice in half lengthwise. Smear the inside with peanut butter, and sprinkle with chocolate chips. Place the two halves back together and wrap each banana individually in aluminum foil.
2. Cook in the hot coals of a campfire until the banana is hot, and the chocolate has melted, about 10 to 15 minutes, depending on the heat of the coals.
3. Add whipped cream and serve!

( This recipe is awesome with a serving of chocolate ice cream. I like to use "mini chocolate chips", and M&Ms can be substituted for the chocolate chips.)

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Tequila Shrimp

Ingredients:

1/2 pound large shrimp in shell (21 to 25 per pound), peeled and deveined
1 teaspoon kosher salt
2 tablespoons unsalted butter
1/2 cup white or reposado tequila
3/4 cup crema or sour cream
1 scallion, thinly sliced

Accompaniment: rice

Preparation:

Toss shrimp with kosher salt and 3/4 teaspoon coarsely ground pepper.

Heat butter in a 12-inch heavy skillet over medium-high heat until foam subsides, then sauté shrimp, turning, until pink and just cooked through, 3 to 5 minutes. Reduce heat and add tequila, then increase heat to medium-high. Tilt skillet over gas burner to ignite tequila (or ignite with a long match; use caution, as flames may shoot up high). Cook, shaking skillet gently once or twice, until flames subside. Remove from heat and stir in crema. Serve sprinkled with scallion.