Holland Grill Recipes Page 2

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Southwestern Squash Casserole
By Tracy Wild of Apex, NC
Serves 4-6

  • 4 small Zucchini, sliced
  • 1 medium Onion, sliced
  • 1 teaspoon Garlic, minced
  • 1-1/2 tablespoons Olive Oil (optional)
  • 1/2 cup Sharp Cheddar, grated
  • 1/2 cup Monterey Jack, grated
  • 1-1/2 cups White Corn, (fresh, frozen, or canned)
  • 1/2 cup diced Green Chilies(canned)

Mix together all ingredients in bowl. Spray a one-quart casserole dish with a non-stick cooking spray. Pour in vegetable mixture. Place in pre-heated Holland Grill for 30-40 minutes, or until the top begins to brown. Serve warm.

Smoky Barbecue Beans
By Dave Wild of Apex, NC
Serves 4-6

  • 1-1/2 tablespoons Bacon grease or oil
  • 1 small Onion, diced
  • 1 small yellow pepper, diced (can use hot pepper if you like)
  • 1/2 teaspoon Garlic, minced
  • 2 pounds pork and beans (canned)
  • 1 cup Brad's Private Stock Barbecue Sauce
  • 1/4 teaspoon liquid smoke
  • Hot sauce to taste

In a sauce pan add the bacon grease, onion, pepper and garlic, cook until tender. Mix in all remaining ingredients Pour mixture into disposable aluminum pan and place on pre-heated Holland grill. Heat until bubbling (20-30 mins). You can grill your main course at the same time. Using the disposable pan, makes clean up a snap!

Sweet Potato Casserole
By Dee Holland of Cary, NC

  • 3 cups cooked mashed sweet potatoes
  • 1 cup sugar
  • 1/2 cup melted butter
  • 2 eggs, beaten
  • 1 tsp. Vanilla extract
  • 1/3 cup milk

Combine all ingredients in mixing bowl and mix well. Pour into 2 qt. casserole dish.

1/2 cup firmly packed brown sugar
1/4 cup all purpose flour
2-1/2 tablespoons melted butter
1/2 cup chopped Pecans or Walnuts
1/4 cup raisins(optional)

Combine brown sugar, flour, butter and nuts in mixing bowl and mix well. Sprinkle tipping mixture over potato mixture. Place on pre-heated Holland grill for 30 minutes.
Hint: When cooking casseroles on your Holland grill, it is helpful to place the baking dish on top of aluminum foil(not heavy duty). This prevents the smoke from baking on the dish as much. It makes clean up a lot easier.

Super Tatters
By Craig Jenkins of Morgantown, KY

Approximate preparation time 10 mins.
Approximate cooking time 45 mins.

  • 5 Medium potatoes
  • 1/2 cup ranch or bleu cheese dressing
  • 1 cup grated parmesan cheese
  • 1 thick slice of Vidalia onion(sweet onion) chopped
  • 2 tablespoons lemon pepper
  • 1 tablespoon of butter or margarine
  • 1 tablespoon of Brad's Private Stock Seasoning Mix

Clean and slice potatoes into about 1 inch squares. Mix potatoes, lemon pepper, Brad's Seasoning mix, onions, and ranch dressing together. Place mixture in Heavy duty Aluminum foil, sprinkle with parmesan cheese and dot top with butter. Seal up foil and put on preheated Holland grill(upper rack if you have one) for about 45 minutes or until potatoes are tender.

Cabbage Casserole
By Dee Holland of Cary, NC

  • 3/4 stick margarine or butter
  • 1-1/2 cup corn flakes
  • 1 can cream of celery soup
  • 1/2 cup mayonnaise
  • 1 cup milk
  • 1/4 tsp. pepper
  • 4 cups shredded cabbage
  • 1-1/2 cups grated cheddar cheese

Melt butter and Mix in corn flakes. Spray baking dish with non-stick cooking spray. Put 1/2 of the corn flake mixture in bottom of the baking dish. Add shredded cabbage. In a separate bowl, mix together the soup, mayonnaise, milk and pepper. Pour mixture on top of the cabbage. Put on grated cheddar cheese. Top the casserole with the remaining corn flake mixture. Place in pre-heated Holland grill for 45-50 minutes.
Helpful hint: When cooking on your Holland grill with casserole dishes, place them on top of thin aluminum foil(not the heavy duty type). It keeps the smoke from settling on the outside of your dish. This will make clean up a lot easier! And your main dish can be cooked at the same time.

Grilled Portabello Burgers
By Bobbie Fulton of Churchville, NY.

  • 1/4 cup virgin olive oil
  • 2 Tbsp. balsamic vinegar
  • 4 large Portobello mushroom caps (stems trimmed even with caps)
  • 2 sweet red peppers (seeded and halved lengthwise)
  • 4 round slices sweet Vidalia onion (cut 1/8-1/4 inch thick)

Pre-heat grill.
Combine oil and vinegar in small bowl; brush both sides of peppers with mixture. Spoon remaining oil and vinegar over mushroom gills (underside of mushrooms). Grill peppers until tender lightly charred on both sides; remove from grill. Turn heat to HIGH. Grill mushrooms, gill-sides up, 3-4 minutes. Mushrooms should not be hot throughout, yet still firm enough to hold their shape. Place mushroom, gill side up, on the bottom half of roll. Top with feta cheese, onion, pepper.

Teriyaki Mushrooms
By Shelly Lakenburger of Pleasant Valley, MO.

  • 8 oz. white mushrooms (sliced)
  • 1 Tbs. butter or margarine
  • 3 Tbs. Teriyaki
  • 2 Tbs. white wine

Place ingredients in a one quart baking dish. Cover and place on preheated Holland grill for 20 minutes. Serve as a side dish or spoon over steak.

Hot Spinach and Artichoke Dip
By Shelly Lakenburger of Pleasant Valley, MO.

  • 2 Tbs. olive oil
  • 1/4 tsp. marjoram
  • 1/4 tsp. cayenne pepper
  • 2 cloves of pressed garlic
  • 4-8 oz. packages of cream cheese
  • 16 oz frozen chopped spinach
  • 12 oz can of artichoke hearts

Heat olive oil in a small skillet. Add marjoram, cayenne pepper, and garlic and saute for 30 seconds. Drain the artichoke hearts and cut in _ inch pieces. Defrost spinach and squeeze off extra liquid. Combined sauteed ingredients with the cream cheese, spinach and artichokes. Place in a 2-quart baking dish and place on Holland grill for 25-30 minutes. Serve the dip with tortilla chips and salsa or pita bread.

Korean Skirt Steak
By Sookhee Pai of Arcadia, CA.

  • 2 Tbs. sugar
  • 3 Tbs. soy sauce
  • 1 Tbs. mirin
  • 2 cloves of chopped garlic
  • 1 minced scallion
  • 1 tsp. chopped ginger
  • 2 tsp. sesame oil
  • 3 tsp. ground roast sesame
  • ground black pepper
  • pinch of salt
  • 1 lb sliced skirt steak

Mix 10 ingredients and marinate skirt steak with it for 30 minutes.
Grill them and enjoy.

BBQ'D Pasta
By Coach Zee of Kitchener, ONTARIO

  • Wide noodles
  • 2 large Vadalia onions (sliced)
  • 2 large bell peppers
  • 12 white mushrooms
  • 1 large zucchini (sliced)
  • olive oil


Cook wide noodles first.
On grill cook onions, bell peppers, mushrooms and large zucchini in olive oil lightly.
Veggies should be done in 15-20 minutes.
Bring out noodles and add to cooked vegetables.
Cook for 3-4 minutes and serve.

Roasted Asparagus With Sesame Seeds

Roasting brings out extra flavor in these springtime vegetable. Serve warm or at room temperature.

  • 1 tablespoon virgin olive oil
  • 2 pounds fresh asparagus, trimmed
  • 1 teaspoon coarse salt
  • 3 to 4 tablespoons sesame seeds

Preheat your Holland grill for at least 20 minutes. Lightly brush the oil over the asparagus spears, rolling them to distribute the oil evenly. Spread the spears in a single layer directly on the cooking surface and sprinkle with salt. Grill, until the spears are just tender when pierced with the tip of a knife, about 10 to 13 minutes.

While the asparagus is grilling, toast the sesame seeds in a dry skillet over medium heat, stirring constantly, until the seeds are golden and aromatic, about 2 to 3 minutes. Arrange the asparagus on a serving plate and sprinkle with the toasted seeds.

Teriyaki Grilled Shrimp

  • 1 pound peeled shrimp
  • 1 tablespoon brown sugar
  • 1 tablespoon tomato past
  • 1/4 teaspoon garlic
  • 2 teaspoon water
  • 1 teaspoon sesame seeds

Combine all ingredients and bring to boil. Lower heat and let simmer for one minute. Remove from heat and let cool.

Brush the shrimp with the sauce and place on preheated Holland grill. You can use screwers if you want to or they can be place directly on the cooking grid. Let cook for 8 minutes. Turn shrimp and brush with remaining sauce, for an additional 8 minutes. Cooking time is for large shrimp. If using smaller shrimp cook until the shrimp turns a nice pink color.

Grilled Corn on the Cob in the Husks
A summertime favorite!

  • Butter or margarine
  • salt
  • pepper
  • corn on the cob still in husk

Remove the outer more loose layers of husk from the corn. Peel back the husk and silt, but don't completely remove. Rinse corn and remove any unwanted spots from the cob. Rub with the desired amount of butter and sprinkle with salt and pepper. Pull the husk back up around the cobs. Grill for approximately 45 minutes, until the corn is tender when pierce with a fork.

You can also leave the silts on and just place on a preheated Holland grill. Then after 45 minutes remove from the grill, peel back the husk and silts, dip in butter and enjoy. Great all summer with back yard barbecues.

Herbed Orange Roughy
by: J. Schmidt
from: Fayetteville, NC

Grilling time: Approximately 20 ins.
Serves 2 to 3

  • 1 lb Orange roughly (fresh or thawed)
  • 2 limes or 1/4 cup lime juice
  • 1 Tbs. garlic powder
  • Herb butter (Dill, chives, basil, butter) Dill is optional
  • Habanero pepper sauce

Marinate orange roughly in pan with lime juice and garlic powder (2 hours) Preheat your Holland grill for 20 minutes. Spray cooking grid with nonstick cooking spray. Place orange roughy on the cooking grid, baste with the herb butter. Close lid. Grill for 10 minutes. Turn over fish and baste again with herb butter, and add habanero pepper sauce to taste. Cook for another 8 to 10 minutes.

Grilled Sauteed Mushroom and Onions (to compliment steaks)
by: K. Comette from: Spring, TX

  • 16 oz of white mushrooms, sliced
  • 3/4" center slice of sweet onion (vadalia, 1015, walla walla)
  • 2-4 tablespoons of "Tony Chechere's Cajun Seasoning"
  • 3 tablespoons of "McCormick Season All"
  • Garlic powder to taste (about 3-5 tbs)
  • stick of butter sliced into 4 pieces along the length (may substitute olive
  • oil-1/4 cup)
  • 5 tablespoons of white wine
  • Worcestershire sauce to taste (2-5 shakes)

Place the above in a 26-30 inch piece of aluminum foil- mushrooms, onion butter and then the rest. Closet the foil and seal tightly. When starting the grill for the steaks, put the foil package on the 1/2 grid. Leave there until the steaks are cooked (approximately 20 minutes), open foil and place contents in a bowl, stir and enjoy!

Grilled Eggplant
by: R. Kollatt from: Slidell, LA

  • 2 Large eggplant
  • Olive Oil
  • Garlic Powder
  • Parmesan Cheese

Slice eggplant into 1/4" medallions, Coat with Olive oil. Sprinkle with garlic powder. Place on preheated Holland Grill. Flip when bottom of eggplant has grill marks and is turning slightly brown(approximately 12 minutes). Sprinkle parmesan cheese on top of eggplant slices and close grill. Remove when cheese melts (approximately. 10-12 minutes). Serve as your main course or as a side dish.

Apple Cider Pie
by: Pat Johnson from: The Holland Company, Inc.

  • 3 Tbs. Heavy Cream
  • 1/4 Cup Sugar Cubes, Coarsely Crushed
  • 3 lb. Golden Delicious Peeled, Cored, Cut into 3/4 inch Slices, and then
  • Halved Crosswise
  • 2/3 Cup Apple Cider
  • 1/2 to 2/3 Cup Packed Light Brown Sugar
  • 1 Tsp. Ground Cinnamon
  • 1/4 Tsp. Ground Nutmeg
  • 3 Tbs. Corn Starch
  • Top and Bottom Pie Crust

Make the Filling: In a large non-reactive pot mix the apples, all but 2 Tbs. of the cider, the brown sugar, cinnamon, and nut meg. Bring to a boil on your Holland side burner (or stove top) stirring often, until the sugar has dissolved and the apples are evenly coated. Mix the cornstarch and the remaining 2 Tbs. of cider into a paste. Add this to the apples. Stirring constantly, boil until the liquid is thickened and clear, about 1 min. Taste and adjust seasoning if needed. Remove from the heat and let cool.
Preheat your Holland Grill for about 20 minutes. Prepare the pie crust. Pour the filling in the bottom crust. Put the top crust on and pinch the edges closed. Brush the heavy cream over the top crust and sprinkle with the crushed sugar cubes. Cut at least three vent holes. Bake until crust is golden and the apples are tender when pierced with a knife. About 55 min. If the top starts to brown too quickly, tent the top with foil.

Baked Pumpkin
by: L. Eber from: Kewanna, IN

  • 1 pumpkin (approximately 6" in diameter)
  • 2 tablespoons brown sugar
  • 1/4 cup stick butter

Take a small pumpkin (about 6" in diameter) Cut in in half and scoop out the seeds. Put about a tablespoon of brown sugar in with a pat of butter. Put some water in a 8x8 pan and place pumpkin in. Cover with aluminum foil and place on preheated grill. Cooking time is about one hour.

Chili-Peppered Citrus Grilled Chicken
by: J. Elder from: Charlotte, NC

  • 3 tablespoons lemon juice
  • 1 cup orange marmalade
  • 1 canned chipotle pepper in adobo sauce, snipped into small pieces
  • 1 tablespoon minced or grated fresh ginger
  • 1 teaspoon chili powder
  • 1 garlic clove, minced
  • 4 chicken breast halves, boned and skinned
  • Crisp salad greens


  • Combine lemon juice, marmalade, chipotle pepper, ginger, chili powder and garlic, blending well. Spoon 1/2 cup into a plastic zip-top bag; add chicken and marinate at least one hour or as long as overnight in refrigerator, turning occasionally. Cover and refrigerate remaining sauce separately for later use.
  • Prepare outdoor grill for cooking. Oil grid to prevent sticking. Remove chicken breasts from marinade, reserving marinade; place chicken on oiled grid and cook over medium heat for 18 to 20 minutes, or until tender and cooked through, brushing chicken with reserved marinade during the last 5 minutes of cooking. Remove chicken to a cutting board; let rest for about 5 minutes.
  • While chicken is resting, heat reserved sauce not used in marinating in a small saucepan over medium low heat until hot, stirring frequently.
  • Cut each chicken breast crosswise into 4 to 5 medallions. Place salad greens on each of 4 serving plates; top with a sliced chicken breast and brush with heated sauce. Serves 4.
  • Note: 1/2 teaspoon hot pepper flakes may be substituted for the chipotle pepper if desired.

Chicken Fajitas
by: A. Harris from: Cullman AL

  • 4-chicken breasts, boneless, skinless
  • 1 small finely chopped onion
  • 1/3 c. red wine vinegar
  • 1/2 c. veg. oil
  • 1-2 cloves garlic finely chopped
  • 1/3 c. lime juice
  • 1 tsp. basil leaves crushed
  • 1/4 tsp. pepper
  • 1/4 tsp. cumin
  • 1 green pepper cut into strips
  • 1 red pepper cut into strips
  • 1 red (purple) onion cut into strips
  • Mix this all together and add chicken breasts.
  • Marinate overnight or at least 4 hours.


Put the vegetables into an aluminum pie pan with the marinade. Cover with foil and grill until tender. Sprinkle the chicken breasts with Cajun seasoning and grill about 7-10 minutes on each side. Cut chicken into strips and put into a dish with the vegetables. Get flour tortillias, salsa, sour cream, shredded cheddar cheese, chopped lettuce and tomatoes.
Make your fajita and enjoy! You can't eat just one!
We double the recipe sometimes and use the left over chicken in a salad the next day.

Honey Sesame Tenderloin
Grilling Time: 20-30 Minutes
Main Food Grid

  • 3/4 lb. Pork Tenderloin
  • 1/2 C. Soy Sauce
  • 2 Garlic Cloves, minced
  • 1 T. grated fresh Ginger
  • 1 T. Sesame Oil
  • 4 T. Honey
  • 2 T. Brown Sugar
  • 4 T. Sesame Seeds

Combine soy sauce, garlic, ginger and oil. Place in a zip lock bag with tenderloin. Toss to coat and marinate in the refrigerator for 3-6 hours turning occasionally.
Remove the tenderloin and discard marinade. In a shallow plate mix together honey and sugar. Roll the tenderloin in honey mixture. coating all sides. Roll tenderloin in seeds to cover meat.
Place the tenderloin in a preheated Holland Grill for 20-30 minutes until meat thermometer reaches 155 degrees. Slice and serve.

Turkey with Oyster Stuffing
Grilling Time: 1 1/2 hours
Main Food Grid

  • 10-12 lb. Turkey
  • 1/2 pint small Oysters and juice
  • 2 Eggs beaten
  • 4 stalks Celery chopped
  • 1 medium Onion-chopped
  • 1/2 stick Butter
  • 5 cups Cornbread crumbs
  • 1/4 cup chopped Parsley
  • 1 t. Basil
  • 1/2 t. Paprika
  • 1/8 t. fresh grated Nutmeg
  • 2 t. whole Sage leaves rubbed
  • Salt and Pepper (to taste)
  • Brad's Private Stock Seasoning Mix


  • Prior to grilling time cook giblets in a quart of water until soft, reserve broth. When broth is cool grind or coarsely chop giblets and oysters. Saute onions and celery in butter until transparent.
  • Place bread crumbs, chopped meats, sauteed vegetables and all other ingredients in a bowl. Add about 2 cups broth, (amount depends on how moist you want filling), add salt and pepper then mix all together.
  • Wash and dry turkey inside and out. Fill turkey cavity with stuffing and truss or tie to hold. Rub outside of turkey with melted butter. Sprinkle turkey generously with Brad's private Stock Seasoning Mix.
  • Place stuffed turkey in preheated Holland Grill for about 2 1/2 hours. Check with a meat thermometer.
  • For larger than 12 lb. turkeys, cook for 14 minutes per pound of meat when stuffed. 12 minutes per pound for unstuffed turkeys. Always check with a meat thermometer.

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