Vidalia Grill

• Quality BNSL (Tyson is a good brand)
• Season with 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

• 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.

This recipe is a very good example of the versatility of the Vidalia Grill.  You will need a Vidalia Grill accessory Deep Fry Pan.  Don’t let the name mislead you.  You can use this pan for frying, soups, gumbo, and boiling.
This entire recipe can done on the Vidalia Grill at the same time.

Serving size 8 – 10
• Ingredients
- Chicken legs (6)         - 2 lbs Smoke sausage
- 2 lbs shrimp         - 2 packs chicken gravy mix
- 3 green peppers (chopped)       -3 Yellow onions (chopped)
- 3 Lg cans crushed tomatoes     - 2 small cans tomato sauce
- 3 Tsp minced garlic        - 3 cans 14oz. Chicken broth
- Creole Seasoning         - Ground Cayenne Pepper

• Remove grate and Flavor bar rack on direct side (left)
• Preheat grill to 400 degrees
• Season chicken legs (seasoning salt and black pepper)
• Grill Chicken legs on indirect side of Vidalia Grill (30 mins)
• Grill smoked sausage (20 mins)
• While grilling meats, add the following ingredients to the deep fry pan outside of the grill
o 1 cup of water or beer
o 2 packs of chicken gravy mix
o 2 cans of chicken broth
o 2 Tbs Creole seasoning
o Add cayenne pepper ½ tsp
o 3 Tsp minced garlic
o Mix well
o Add vegetables
• Carefully insert deep fry pan over the right most burner
• Turn right most burner to low. 
• Maintain 400 degrees (hood down) until meats are done.  Use left most burner to maintain 400 degrees.
• When meats are done turn left burner off, chop up meats and add to gumbo
• Simmer for 30 min. Stirring  occasionally
• Add 3 cans crushed tomatoes
• Add 2 cans tomato sauce
• Mix well
• Slowly bring to low boil, stir occasionally
• After 30 min. taste test
o If too spicy, add ½ tbs of sugar and re-taste, repeat if necessary.
o If not spicy enough add ¼ tsp cayenne pepper, repeat if necessary
• Simmer for 30 minutes
• Add shrimp, turn heat off, stir, and let stand for 15 minutes

Serve over rice (optional)

• 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.

• 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.

• 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.

It should be noted that any fish filets can be cooked following this recipe. Depending on the thickness of the filet and how done you want it, will determine the length of time to cook.

• 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.

To convert your Vidalia Grill, first remove the grate and flavor bar rack from the left hand side.  Slide the marinade pan from the right to the left hand side.  Now the marinade pan is directly over the burners.
• Vegetables – Red & Green peppers, Sweet Onion, Zucchini, and Yellow squash
• Meat (optional) – Peeled shrimp (uncooked) and/or Chicken strips (un-cooked)
• Low heat
• Add ½ to a cup of Olive oil, depending on size of marinade pan
• If cooking chicken add first and cook for 5 minutes
• Add vegetables and season to taste (salt, pepper, garlic powder)
• Cook for 10 minutes or until vegetables are done to taste.
• If cooking shrimp add last and cook 2 minutes

**Note**
During cooking you may notice the marinade pan warping due to heat.  Pan will straighten back out when it cools. 

 

• 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.

• 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.

• 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.

• 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.