Vidalia Grill Recipes

All recipes are to be cooked on the indirect side of The Vidalia Grill at a temperature between 400 - 425 degrees.

Pork Ribs

• Quality baby-back ribs (Smithfield is a good brand)
• Season with Instant Vidalia Seasoning Salt (medium-heavy) and black pepper (medium)
• Brown both sides for 20 - 25 minutes each on the indirect side. Start browning with bone side of rib facing up.
• After browning both sides, wrap in heavy-duty aluminum foil. For best results double wrap foil and avoid letting rib bone punch hole in foil.
• Place wrapped ribs back on grill (indirect) and cook for another hour and 15 minutes.
• Total cooking time 1¾ - 2 hours.

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Pork Tender Loins

• Quality pork tender loin (Smithfield is a good brand) not whole loin
• Season with Instant Vidalia Seasoning Salt (medium-heavy) and black pepper (medium)
• Cook both sides for 25 minutes each on the indirect side. After 50 minutes cut tender loin in half (at its thickest part). If you do not see blood, it is done. You will see juices but not bloody juices. If you see bloody juices then cook for another 5 - 10 minutes and re-cut.
• Total cooking time 50 minutes to an hour.

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Whole Pork Loin Chops

• Quality whole pork loin (Smithfield is a good brand)
• Cut loin into 1 to 2 inch chops
• Season with Instant Vidalia Seasoning Salt (medium) and black pepper (medium)
• Cook both sides for 10 - 12 minutes each on the indirect side. Depending on thickness of chops, they should be done in 20 - 25 minutes.
• Total cooking time 20 - 25 minutes.

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Boston Butt

• Quality Boston Butt
• Season with Instant Vidalia Seasoning Salt (medium/heavy) and black pepper (medium/heavy)
• Brown both sides for 35 minutes each on the indirect side at 450 degrees.
• After browning both sides double wrap the Boston Butt. Making sure it is sealed properly to lock in the juices.
• Continue cooking for 3½ hours at 400 degrees.
• After 3½ hours take Boston Butt off grill and allow to cool before handling.

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Whole Chicken

• Quality whole chicken, 4 to 4½ lbs. (Tyson is a good brand)
• Season with Instant Vidalia Seasoning Salt (medium-heavy) and black pepper (medium)
• Begin cooking with back of chicken facing up. Cook both sides for 30 minutes each on the indirect side. After an hour turn chicken to even browning and cook for another 30 minutes on the indirect side. After 1½ hours, leg bone should easily turn and pull out.
• Total cooking time 1½ hours.

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Boneless, Skinless Chicken Breast (BNSL)

• Quality BNSL (Tyson is a good brand)
• Season with Instant Vidalia Seasoning Salt (medium-heavy) and black pepper (medium)
• Begin cooking on direct side. Cooking each side for 2 minutes. Move to indirect side. Cooking on direct just gives it pretty grill marks.
• Cook on indirect for 15 to 20 minutes, depending on the thickness of the BNSL. After 15 minutes cut breast, if it looks raw (meat has darker shade of meat in center) cook for another 5 minutes and re-cut.
• Total cooking time 17 to 20 minutes

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Whole Turkey

• Quality whole turkey, 14 to 16 lbs. (You can't beat a Butterball)
• Season with Instant Vidalia Seasoning Salt (medium-heavy) and black pepper (medium)
• Begin cooking with back of turkey facing up. Cook both sides for 1 hour each on the indirect side. After 2 hours use a meat thermometer to check if done, temperature should be between 165 to 170 degrees. Turn turkey to even browning and continue to cook until 165 - 170 degrees is achieved.
• Total cooking time 2 to 2½ hours.

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Vidalia Onion Cheese Burger

• ½ pound of ground chuck
• ½ green, red, and yellow bell peppers
• 2 Vidalia onions (if available) or two large Texas Sweet Onions
• Peel onions
• Core out onions. Using steak knife begin coring the onion from the top. Core should be 2 - 3 inches wide. DO NOT CUT CORE THRU BOTTOM OF ONION.
• Place cored onion on sheet of aluminum foil
• Dice up 1 onion core and bell peppers
• Mix diced onions and peppers with ground chuck. Season meat with Vidalia Salt Seasoning (medium-heavy) and black pepper (medium)
• Pack ¼ lb. of ground chuck in onion core. Using finger, push hole in center of meat. Fill hole with worcestershire sauce.
• Season top of onion with Buttery Sweet Instant Vidalia Seasoning.
• Wrap onion in aluminum foil (should look like Hershey Kiss)
• Cook indirect for 45 minutes to 1 hour. Onion will become spongy when done. When done punch holes in bottom of foil to drain juices into grill pan.
• Carefully open top of foil and sprinkle shredded cheese on top of onion and reseal.
• After 1 minute remove onion from grill and foil placing it on serving plate and cut into quarters.

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Salmon Filets

• Quality Salmon filet with skin on
• Season with Instant Vidalia Seasoning Salt (light-medium), Lawry's Garlic Seasoning (heavy), and black pepper (light-medium)
• Cook on indirect side with skin side down at 400 degrees.
• Cooking time 15 to 20 minutes, depending on the thickness of the filet. If you like it well done but still tender and moist cook for at total of 30 minutes.

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Shrimp on the Barbie

• Quality shrimp medium to large.
• Skewer shrimp. You can also add vegetables (onions, bell pepper, mushrooms ..etc) or fruit (apple, lemon, lime, ..etc) if desired.
• Season with Instant Vidalia Seasoning Salt (light-medium), Lawry's Garlic Seasoning (heavy), and black pepper (light-medium)
• Cook on indirect side at 400 degrees.
• Cooking time 5 to 10 minutes, depending how well done you want it.

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