Recognize these guys? Maybe not. If you’re like us, you’re probably used to seeing them in their crisp, white chefs uniforms and hats—serving up delicious meals at the Williamsburg Lodge and Huzzah! BBQ Grille. But we wanted to keep these super casual! Plus, who wants to stand in front of a hot grill wearing so many layers?
Fridays just got a whole lot better around here! Starting today, and leading all the way up to the July 4th weekend, we’re going to bring you a unique recipe for the grill. We’ll show you how to make everything from finger-licking good Fiery Spiced Grilled Chicken to the most amazing Smoked Pulled Pork you’ve ever tasted. I promise these guys will deliver and if you follow their tips, you could end up planning one pretty spectacular holiday cookout.
Let’s get things started now by firing up the grill. Are you doing it the right way? Executive Chef of the Williamsburg Lodge Anthony Frank has a few suggestions. Click on his video tutorial to find out how much lighter fluid you should really use and just how long you should let the grill heat up before you get to cooking.
CHEF SEAN’S SMOKED APPLE & MELON SALAD
WITH SWEET BASIL VINAIGRETTE
The next chef on deck—Chef Sean Gonzalez, also from the Lodge. He showed us how to make a Smoked Apple & Melon Salad. And yes, look closely. That’s an apple—directly on the grill. I know, I know! We were skeptical at first too. But the flavor is truly unique and if you’re already grilling your meats and vegetables, why not throw on an apple while you’re at it? It’s a summer salad everyone will be talking about! Scroll down for a list of all the ingredients.
- SALAD INGREDIENTS
- 1 Apple (smoked and sliced)
- 1/4 Honey Dew Melon (sliced)
- 1/4 Cantaloupe (sliced)
- 3 cups Arugula (rinsed)
- 1/3 Spiced Peanuts (can buy your favorite kind at the store)
- 1/3 cup Citrus Vinaigrette, (or can use vinaigrette of your choice)
- Sea Salt and Black Pepper (to taste)
- VINAIGRETTE INGREDIENTS
- 1/4 cup champagne vinegar
- 1/4 cup olive oil
- 1/4 cup apple juice
- 8 whole fresh basil leaves (blanched)
- 1 tsp honey
- 3/4 tsp salt
- 1/4 tsp stone ground mustard
- 1/8 tsp ground black pepper
- Place your apple on the grill for 10-15 minutes (until it changes color)
- Mix all ingredients gently in a bowl
- Season to taste and serve
- Combine vinegar, olive oil, basil, honey, salt, mustard and pepper in a blender or food processor. Process until smooth.
Next week, Chef Keith Nickerson will be on deck to give you a step-by-step lesson on how to make BBQ chicken with a little heat to it, and I’m not just talking about the fire! Be sure to subscribe to the blog (if you haven’t already) so you’ll get email notifications with each new recipe. Want the chefs to do the grilling for you? You’re in luck. Each of these recipes will be featured July 4 at the Williamsburg Lodge, leading up to the big fireworks show. Reserve your tickets now!
Do you have any questions for our chefs? Leave them in the comments below and we’ll pass them along!