Girls Who Grill

Girls Who Grill

 
 
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Get Behind the Grill


At Aunt Millie's, we all know the story of cavemen cooking over a fire. It was a significant moment of evolution. Heat is a game changer. The fire brings out the flavor of the meat in a way nothing else can. But it’s the 21st century now and we’re cooking over fires for fun, not necessity.

Standing over a grill, with the heat in your face and the sizzle of the food cooking in your ears, there’s nothing like it. Ladies, it's time to reintroduce ourselves to our grills.

We gather around them with our girlfriends, pour some wine or crack open a beer, open a package of our favorite buns, and laugh away the stress of our lives. This is how we support each other.  

Girls Who Grill celebrates the women who wield the steel spatula, have their own ways of cooking meat with fire, and of course have #grillpower. They know what they want, and they don’t need anyone to start the grill for them.

 
 

Our Grill Masters


 
 
 

Avocado Burger w/ Veggies

Smoked BBQ Sandwich

 
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Avocado Burger w/ Veggies

 

Grilling season means many things, but three of our favorite things about it are using fresh veggies, cooking outside, and putting avocado on everything. If you’re a veggie lover who still loves a good cheeseburger, this recipe is for you! 

This burger is all about the food groups: grains, vegetables, protein, and even dairy. Be sure to watch the video to see how you can grill chopped veggies without sacrificing any to the grill gods.

 
 

Ingredients

  • Hamburger meat
  • Aunt Millie’s Deluxe White Hamburger Buns or Hearth Hawaiian Hamburger Buns
  • Sliced Gouda Cheese
  • Avocado
  • Your favorite in-season veggies
  • Olive oil
  • Balsamic vinegar
  • Salt & pepper
 

#Grillpower Tips

  • Take the burgers off the grill just before you think they’re done to avoid overcooking them.
  • You can never have too many veggies!.
  • The grill basket is a life saver! It keeps the veggies from falling into the flames.

Directions

  1. Pick up some of your favorite veggies at your local farmer’s market. Peppers, shallots, and mushrooms are a few of our faves.
  2. Turn on an awesome grill-themed playlist (below)
  3. Chop veggies into bite size pieces and drizzle them with olive oil and balsamic vinegar and let them sit while you prep other ingredients.
  4. Slice your avocado and your cheese (if not pre-sliced).
  5. Put the veggies in a grill basket.
  6. Place the burgers and the basket on the grill and let them cook at the same time.
  7. Grill burgers for three to four minutes and then flip.
  8. Put the cheese on the burgers right before you want to remove them from the grill.
  9. Place the burger on an Aunt Millie’s Deluxe White Hamburger Buns, or for extra flavor use a Hearth HawaiianHamburger Bun, and top with avocado and grilled veggies.
  10. Enjoy and share!

Your fire playlist

 

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Invite Aunt Millie’s to your end-of-summer party, your tailgate bash, or your “we made it through Wednesday” soiree. Wherever there are Girls Who Grill, there should be a package of Aunt Millie’s buns serving as sous chef.  

 
 
 

Smoked Barbeque Sandwich

 

There’s a special place in heaven for women who help other women, and Lisa is an angel for showing everyone how to make perfect BBQ sandwiches. She uses smoker chips so her pork will taste (and smell!) like fire. Go ahead and sing “this grill is on fire” while you cook. 

Saucy and smoked? You can have it all!

 
 

Ingredients

  • 2 lbs. boneless pork shoulder 
  • Quality BBQ sauce (I really like Stubb's brand)
  • BBQ dry rub, enough to cover the pork shoulder completely, see recipe below.
  • Basic coleslaw, see recipe below
  • Aunt Millie's Hearth Hawaiian buns

Lisa's BBQ Dry Rub

  • 1 Tbsp. cumin
  • 1 Tbsp. paprika
  • 1 Tbsp. garlic powder
  • 1 Tbsp. onion powder
  • 1 Tbsp. chili powder
  • 1 Tbsp. brown sugar
  • 1 Tbsp. salt
  • 1 Tbsp. Montreal steak sauce
  • 1 tsp. cayenne pepper
  • 1 tsp. ground pepper

Lisa's Basic Coleslaw

  • 2 Tbsp. red wine vinegar
  • 2 Tbsp. lime juice
  • 1 Tbsp. sugar
  • 1 Tbsp. olive oil
  • 1/2 tsp. salt
  • 4 Cups Mann's Power Blend (or the prepared cut vegetable of your choice)

#Grillpower Tips

  • Be an “earthy” cook. Use your hands.
  • Use a tin pan so the meat doesn’t fall off into the fire.
  • Grill the buns, too!
  • Need side ideas? I like to roast corn on the grill with an herb butter. I melt a stick of butter and add fresh herbs like cilantro, chives, salt, and pepper, oregano, and/or basil. Then grill them while your meat rests.

Directions

  1. Prepare the coleslaw ahead of time and let it hang out in the refrigerator to marinate. Whisk the wet ingredients and salt, then toss with the coleslaw veggies.
  2. Next, make your dry rub. Mix all ingredients and store in a mason jar with tight lid. I sometimes make a double batch for quick use on other meats too—chicken, beef, you name it!
  3. Time to prep the grill! I recommend a medium heat of 300°F to 325°F. I like to add smoker chips to my grill. It gives the meat a yummy, smoky flavor. I add them just before I have the meat prepped to go on the grill.
  4. While the grill is getting set, pat the pork shoulder dry with a paper towel and then coat with a little BBQ sauce or steak sauce (steak sauce will give a zesty taste). Coat the prepped pork with a liberal coating of the dry rub. (If you don't use it all, save the rest for next time.)
  5. Place the meat in a tin foil pan and put on the grill when the temperature is right. Meat should take between 2 to 3 hours to cook. It is done when the internal temperature of the meat is 160°F to 180°F. I add smoker chips every 20 to 30 minutes to get the desired smoky taste.
  6. Let the meat rest for about 10 minutes before chopping or shredding the meat, and then toss with your desired amount of quality BBQ sauce.
  7. To assemble the sandwiches, place your Aunt Millie's bun on a plate, heap a healthy amount of pork on the bun, and top with coleslaw.
  8. Enjoy!

 

 

AM 3DLogo-NOLINES_Web.jpg

Invite Aunt Millie’s to your end-of-summer party, your tailgate bash, or your “we made it through Wednesday” soiree. Wherever there are Girls Who Grill, there should be a package of Aunt Millie’s buns serving as sous chef.