Spice Up Your Grill

Great grilling begins with great seasonings! Stop by our Herb & Spice department and try out some of our favorite blends to bring a ton of zip and flavor to your grilled meat and veggies.

There’s nothing quite like enjoying a summertime meal that’s been cooked on the grill – and with a sprinkle of these seasonings, it couldn’t be any easier!

 

Here’s a few of our staff favorites along with great recipe ideas:

 

BBQ Seasoning

MaMa’s BBQ Sauce

 2 Cups Ketchup

¾ Cup Water

 ½ Cup Apple Cider Vinegar

5 Tablespoons Brown Sugar

¼ Cup Honey

1 Tablespoon Worcestershire Sauce

2-3 Tablespoons BBQ Spice Blend

¼ Teaspoon Chili Flakes (Optional)

Combine all ingredients in a sauce pan. Bring to a boil and then reduce to a simmer. Simmer, uncovered for 30 minutes up to an hour, stirring frequently.

 

Grilled Tofu & Veggie Kabobs

14 oz package of Extra Firm Tofu, sliced into thick pieces

1 Zucchini, slice into big chunks

1 Onion, cut into big chunks

10 Large Mushrooms

1 Bell Pepper, cut into big chunks

1-2 Cups MaMa’s BBQ Sauce (recipe on reverse side)Coconut Oil Or Peanut Oil

Bamboo Skewers

To drain tofu: place sliced tofu on a paper towel lined sheet pan, cover with more paper towels, and place another sheet pan on top. Drain for 15-30 minutes. Cube drained tofu. Place tofu, vegetables, and half of MaMa’s BBQ Sauce in a bowl. Marinate for 15 minutes up to 1 hour.

Meanwhile soak the Bamboo Skewers in water so they do not burn when you grill them. Lightly oil grill and preheat to medium-high. Arrange tofu and vegetables on skewers. Grill on each side until vegetables are done and tofu is crispy. Add the rest of MaMa’s BBQ Sauce as the kabobs are grilling.

Mesquite Seasoning

Mesquite Aioli

½ Cup Mayonnaise

2-3 Tablespoons Mesquite Seasoning Blend

2 Tablespoons Olive Oil

2 Teaspoons Lemon Juice

Whisk together all ingredients. Refrigerate until ready to use. Great to dip veggies in or for burgers.

Mesquite Portabello Mushroom Burger

4 Portabello Mushrooms, stems removed and gills scraped out with a spoon

¼ Cup Balsamic Vinegar

2 Tablespoons Olive Oil

3 Teaspoons Mesquite Seasoning

Mesquite Aioli (Recipe on reverse side)

4 Slices Provolone or Cheese of Choice (optional)

Toppings such as avocado, lettuce, tomato, onion, etc

Your favorite Bun

Combine vinegar, oil, and Mesquite Seasoning. Place mushrooms, smooth side up,  in a bowl and pour marinade over mushrooms. Marinate for 15 minutes. Lightly oil grill and preheat to medium-high heat. Reserve marinade. Grill mushrooms for 5-8 minutes per side, brushing with marinade throughout. Place cheese slices on mushrooms 2 minutes before done. Assemble the Mesquite Portobello Mushroom Burgers with your favorite toppings. Don’t forget the Mesquite Aioli