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Grills have gone wild across Oklahoma

The Made in Oklahoma Coalition has three recipes to fit your summer grilling.
by Dave Cathey Modified: June 18, 2013 at 4:23 pm •  Published: June 19, 2013

With grilling season in full bloom, the Made in Oklahoma Coalition has supplied three ways to keep the propane or charcoal burning on your back patio.

Convenience has long made skewers a popular grilling tool, and a couple of locally produced condiments help bring out the best in sausage for a meal almost as easy to prepare as it is delicious.

But sausage might not fit into your bikini diet (I know it doesn't fit mine), so how about some lean chicken breasts? You can even use the little bit of mayonnaise in this recipe with confidence thanks to the lean nature of the chicken.

Whether you choose sausage, chicken or both (my favorite), you'll want some nice grilled corn to go with it. A nice sweet and spicy butter means this won't be your usual corn on the cob, and supporting local businesses is the cherry on top.

Happy grilling this summer.

by Dave Cathey
Food Editor
The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene.
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Sweet and Smoky Sausage Kabobs

½ cup Garden Club apricot preserves

¼ cup Garden Club apple cider vinegar

3 shallots, diced

1 teaspoon Daddy Hinkle's Original Meat Marinade

1 pound Mountain View Meat Co. mild or hot smoked sausage links, cut into 1-inch pieces

2 bell peppers, cut into chunks

1 red onion, cut into chunks

½ pound whole mushrooms

1 large zucchini, cut into chunks

12 cherry tomatoes

In a small bowl, combine preserves, vinegar, shallots and seasoning. Pour mixture into a large resealable bag with sausage and all vegetables to marinate for at least 30 minutes or up to a few hours.

Divide sausage and vegetables among skewers. If using wooden skewers, make sure you've let them soak in cold water for at least 30 minutes before use. Grill 5 to 10 minutes, turning often.

Grilled Chicken with White Barbecue Sauce

¼ cup Hiland buttermilk

1½ cups Garden Club mayonnaise

¼ cup Garden Club apple cider vinegar

1 tablespoon Head Country All-Purpose Championship Seasoning

2 tablespoons sugar

1 tablespoon black pepper

1½ pounds bone-in chicken breasts, with or without skin

In a small bowl, whisk together buttermilk, mayonnaise, vinegar, seasoning, sugar and pepper in a small bowl. Reserve half the sauce to serve with chicken.

In a plastic resealable bag or large bowl, combine half the sauce with chicken. Let marinate for at least 1 hour. Marinating overnight or all day gives the best flavor.

Grill chicken, basting with sauce if desired. Cook over medium heat for about 35 minutes. Test the thickest part of the breast with a meat thermometer; it should register 170 degrees.

Grilled Corn with Spicy Citrus Butter

½ cup Suan's Scotch Bonnet Mango Lemon Fruit Butter

¼ cup Hiland unsalted butter, softened

1 tablespoon lemon zest

8 ears fresh corn

2 tablespoons olive oil

2 teaspoons kosher salt

1 teaspoon fresh ground pepper

Combine fruit butter, butter and lemon zest in a small bowl, and refrigerate 1 hour.

Remove husks from corn. Rub corn with olive oil, salt and pepper. Grill corn over medium-high heat, with grill lid covered, 10 to 15 minutes, turning often.

Slather with butter on all sides and serve hot.

SOURCE: The Made in Oklahoma Coalition


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