Get Your Grill On

September 11, 2015

Do you need new recipes to kick your tailgating season off? It's easy to get stuck in a rut and make the same things over and over again. Bev and I love to grill and we are always looking for fun new recipes to try out. Lately I have been searching Pinterest to find foods that will really get your grill going, so if you would like even more ideas follow our board on pinterest.


1. Bacon Wrapped Hot Dogs



6 hot dogs

12 slices of bacon

2 oz.  cheese

1/2 tsp. garlic powder

1/2 tsp. onion powder

salt and pepper to taste


Preheat grill.

Slice the hot dogs, but do not cut in half. 

Cut long, thin pieces of cheese off the block and place inside the hot dog slit.

Tightly wrap the bacon around the hot dog.

Use toothpicks to secure and season.

Grill until the bacon is cooked.


2. Basil Burgers with Sun-Dried Tomato Mayonnaise Recipe



1/4 cup sun-dried tomatoes (not packed in oil) 1 cup boiling water... 1 cup fat-free mayonnaise... 2 teaspoons Worcestershire sauce... 1/4 cup fresh basil leaves, coarsely chopped... 2 teaspoons Italian seasoning... 2 garlic cloves, minced... 1/2 teaspoon pepper... 1/4 teaspoon salt... 1-1/2 pounds lean ground beef (90% lean)... 3/4 cup shredded part-skim mozzarella cheese... 6 whole wheat hamburger buns, split Additional fresh basil leaves, optional



1. In a small bowl, combine tomatoes and water. Let stand for 5 minutes; drain. In a food processor, combine mayonnaise and tomatoes; cover and process until blended. Chill until serving.

2. In a large bowl, combine the Worcestershire sauce, basil, Italian seasoning, garlic, pepper and salt. Crumble beef over mixture and mix well. Shape into 12 thin patties. Place 2 tablespoons cheese on six patties; top with remaining patties and press edges firmly to seal.

3. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 160° and juices run clear.


Serve on buns with mayonnaise mixture and additional basil if desired. Yield: 6 servings. Originally published as Basil Burgers with Sun-Dried Tomato Mayonnaise in Healthy Cooking June/July 2011, p22


3. Jalapeno Poppers 



12 large jalapeno peppers

1 cup mexican shredded cheese

6 thick slices bacon



Preheat the grill then slice the peppers from stem to tip on 1 side, do not slice all the way in half. Remove the seeds and stem with a spoon and stuff with cheese. Cut bacon slices in half and wrap them around the pepper and secure with a toothpick. Place the peppers on the grill for 3 to 5 minutes on each side until bacon is cooked, but not too crisp. 


Recipe by Sandra Lee



4. Corn with paprika, pimento and chive butter




6 tablespoons (3/4 stick) unsalted butter, softened

2 tablespoons chopped fresh chives

2 tablespoons well drained minced pimientos or minced red peppers from a jar.

2 teaspoons paprika, preferably mild

1/2 garlic clove, pushed through a press

1/2 teaspoon salf

1/8 teaspoon black pepper

4 ears fresh picked sweet corn, husked


Prepare the grill for direct cooking over medium heat

In a small bowl using the back of a fork, mash the butter ingredients and stir to distribute the seasonings evenly. Spred each ear of corn very lightly with 1 to 2 teaspoons of the butter mixture. Grill the corn over direct medium heat, with the lid closed as much as possible, until browning in spots. Approx 12-15 minutes. Turn occasionally. Serve them warm with the remaining butter. 



5. BBQ Hot Dog & Potato Packs



1 package (20 ounces) refrigerated

red potato wedges

4 hot dogs

1 small onion, cut into wedges

1/4 cup shredded cheddar cheese

1/2 cup barbecue sauce



1. Divide potato wedges among four pieces of heavy-duty foil (about 18 in. square). Top each with a hot dog, onion wedges and cheese. Drizzle with barbecue sauce. Fold foil around mixture, sealing tightly.

2. Grill, covered, over medium heat 10-15 minutes or until heated through. Open foil carefully to allow steam to escape. Yield: 4 servings.


6. Chicken Teriyaki Kabobs


1 1/2 lbs. boneless, skinless, chicken breasts, cut into 1-inch chunks. Most grocery stores have a Teriyaki sauce in a bottle but if you would like the ingredients for making your own teriyaki sauce they are here:


1 tablespoon cornstarch

1/4 cup soy sauce

1/4 cup brown sugar, packed

1/2 teaspoon ground ginger

1/4 teaspoon garlic powder

2 tablespoons honey


Mariante the chicken in a ziploc bag until you are ready to start grilling (overnight is best). Preheat grill to medium high heat. Thread chicken onto skewers and place on the grill for 3-4 minutes per side. Enjoy!

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