Holland Grill Recipes

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by Greg Hankins of Cedar Falls, IA

  • Buy a box of potatoes, any kind you like. We like the au gratin potatoes, but have tried others and like them as well.
  • Fix the potatoes according to direction, and put them on the grill to cook along with your entree. Follow the time limits mentioned on the box.
  • The potatoes will be done beautifully and have a hint of smoke. Best of all the kitchen stays cool.

by Charles Weicht of Wentzville, MO

Have a pork butt cut into steaks, marinate in beer at least 1 hr. Pat dry, rub with garlc salt black pepper and onion powder and chili powder. Grill pork steaks and when you turn once baste with beer. Right before taking off grill baste with bbq sauce to taste. Pork steaks are probably the no. one bbq pork item in eastern Missouri.

by Margaret Jones of Pleasant Hill, IA


  • 1/2 PEACH


by Sandy Eudy of Youngsville, NC


  • 1 pork roast
  • salt
  • pepper
  • garlic powder
  • special seasoning (Greek Cavindar)

Place pork roast in a glass casserole dish and add just enough water to cover the bottom of the roast. Sprinkle salt, pepper, garlic powder, and Greek Cavindar on the pork liberally. Put on the Holland Grill uncovered for approximately 2 hours. Here is what makes this dish extra delicious and gives you bragging rights. When the roast is almost done, allow the water dry up leaving a dark brown crust on the bottom of the glass dish. (If the roast needs to cook more, add just a little more water until roast is done). Scrape the brown crust and mix with water making a gravy. Moisten the top of the roast with this gravy. Serve this delicious dish with a side of rice using the gravy drippings. ENJOY!!

Beef Shish KaBobs
by Melissa Tucker of New London, IA

  • 1/2 c. A.1. steak sauce
  • 1/4 c. beef broth
  • 2 T. honey
  • 1 boneless sirloin cut into 1" pieces
  • 20 slices bacon, cut in 1/2 and partially cooked
  • one onion, cut into wedges
  • mushrooms, whatever kind you like
  • plus whatever else you might like on a kabob

Blend A1 broth and honey. Place steak in a nonmetal dish, coat with only 1/4 c. of the marinade mixture,(save the rest). Chill, one hour, stirring occasionally. Remove cubes, discard marinade. Wrap 1/2 slice bacon around each cube and make up your kabobs. Grill and brush with saved marinade, about 8-12 minutes per side, don't overcook the steak.
" We have had a Holland grill for about 5 years and brag about it all the time!"

Grilled Chicken Alfredo Pizza
by Jennifer Staines of Waverly, IA

  • Prepare 2 pkgs. Betty Crocker Pizza Crust mix--add a little flour if too sticky. Place tin foil on a baking sheet or other sturdy surface without sides for transporting to the grill. Spread crust on tin foil that has been sprayed with non-stick cooking spray. Spread 1 cup of Ragu Light Parmesan Alfredo Sauce over the crust. Top with: 2 cups cubed cooked chicken (about 1 lb.) Sauteed onions, green peppers, & cherry tomatoes Bacon bits 3 c. mozzarella cheese Salt Pepper
  • Leave pizza on the foil and slide from the baking sheet to the grill. Grill for approx. 30 minutes or until top is lightly brown and edges of pizza are slightly brown. Do not overcook or the crust will dry out.

Juicy Hamburgers
by Denis Balogh of Brunswick, OH

  • 1.5 lbs of Angus ground sirloin
  • 1.5 lbs of regular ground beef


  • Combine 11 ounces of tomato juice with 3-4 pcs of bread or hot dog buns
  • Combine 1 large egg with 1 teaspoon of salt and 1/2 teaspoon of black pepper
  • Pour juice and egg mixture over the meat and mix thoroughly. Let stand for about 15 minutes and make into patties (approximately 10-12)
  • Cook on pre-heated grill for 10-12 minutes per side. Use smoke chips if you like. I like the mesquite chips.

Boneless Pork Loin
by Art Heiny of Wellsboro, PA

Boneless Pork Loin approx. 6 lbs.Marrinate in: Zesty Italian Salad Dressing with about 3 to 4 oz of balsamic vinegar for at least 24 hours in refrigerator Close the valve and fill with a gallon of water and grill for about two hours or until the meat thermometer tells you it is done.
Slice and serve after letting the meat set for about 10 to 15 minutes.

Summertime Chicken
by TJ Weigand of Edwardsburg MI

  • 1 Whole chicken, cut in 1/2
  • 1 clove garlic chopped
  • 1/2 stick melted butter
  • 1 cup water
  • 2 teaspoons flour
  • 2 tablespoons seasoned salt
  • 2 tablespoons liquid smoke
  • 5 tablespoons lemon juice
  • 2 tablespoons Mrs Dash original seasoning
  • 7 shakes hot sauce
  • 1 tablespoon worcestire sauce

Marinate chicken for @ least 4 hours. place chicken on the grill over low heat basting and turning till the meat pulls easily from the bone and the juices run clear.
Note: this marinate works extremely well with pork products also.

Herb's Rib Eye Steaks
By Herbert L. Hillaker of Sebastopol, CA


  • 6 Rib Eye Steaks 1" thick
  • 3/4 Cup soy sauce
  • 1 Clove garlic, Crushed
  • 1/4 Cup salad oil
  • 1/4 Cup red wine
  • 1/4 Stalk celery, 1/2" diced (use juice only)
  • 1/4 Cup yoshida's teriyake sauce

Arrange the steaks in a baking dish or bowl. Combine the soy sauce with the teriyaki sauce, garlic, salad oil, wine and celery juice. (Cut up the small pieces of celery and put through a garlic press to obtain juice-a small but important part of this recipe.) Pour this mainade over the steaks and ldt stand for 30 minutes ONLY. Remove from marinade, darin, and barbecue to doneness desired. If you wish to use thes same marinade on larger steaks, score the steaks lightly and marinate for 45 minutes to 1 hour, but no longer or the marinade flavors will be overpowering. Tri Tip Steaks work as good as, if not better than, Rib Eye.

Shrimp Scampi

  • 2 lbs large shrimp
  • 1 bottle of Italian Salad Dressing
  • 12x16 baking dish
  • tin foil

Preheat grill. Place deheaded shrimp (with shells on) flat in the pyrex dish and cover with Italian dressing. Cover dish with tin foil and place on the grill. Cook for about 15 minutes or until all the shrimp are "pink" and the dressing is boiling all over. The dressing can be reused for another 2 lbs if necessary by pouring it off and recovering the next batch in the same manner.

Cooking A Turkey on your Holland Grill (10-12 lbs.)


An unstuffed turkey will take approximately 12-15 minutes per pound, but always check with a meat thermometer which should read 180 degrees.
Example: 10-12 lb. Unstuffed Turkey will take about 2-1/2 hours

A stuffed turkey will take approximately 15-20 minutes per pound, depending on how dense the stuffing is. But, always check with a meat thermometer (175 degrees).
Example: 10-12 lb. Stuffed Turkey will take about 3-1/4 hours

It is not necessary to baste the turkey. If you do, remember every time you open the grill you will need to add another 15 minutes to your total cooking time.
You may add water to the drip pan but the skin will not get as brown and crisp. The best way if you want to add water to the drip pan is close the valve and fill the drip pan with water. After approximately 1 hour, the water will have dissipated. When the water has evaporated, open the valve and DO NOT add any more water. This will allow the skin to get golden brown during the last half of cooking. Do not open the valve until all the water has evaporated. Be very careful if any water comes out of the valve when you open it, as it will be extremely hot.


Tom's New York Style Hot Dogs
By Tom Taylor, A & B Propane
Suffolk VA

  • 1 Onion sliced thin
  • 2 tablespoons butter
  • 1 /3 Cup ketchup
  • 1/4 Teaspoon red pepper flakes
  • 1/2 Teaspoon salt
  • 1/3 cup water
  • 1 package beef hot dogs
  • 1 package hot dog buns


  • On the side burner or stove top, in a large skillet cook onions in butter over medium for 15 minutes, stirring occasionally. Add water, ketchup, pepper and salt, cook covered for 10 minutes. Stir at least once.
  • Cook hot dogs approximately 8 minutes on pre-heated Holland grill, turning at least once.
  • Optional: Toast buns if you desire.
  • Serve hotdogs with onion mixture over each hotdog.
  • Double or triple recipe depending on the number of people.

Bryant Montague's Beef Magic

  • 2 Tablespoons Peppercorn
  • 1 Tablespoon Kosher Salt
  • 1 Tablespoon Dry Mustard
  • 1 Tablespoon Garlic
  • 2 Tablespoons Butter
  • 1 Tablespoon Paprika

Crush peppercorn, salt, mustard, garlic and paprika to a fine powder, mix with butter and rub into beef before cooking. Great on Steaks!

Drunk Chicken
By Tim Rutledge of Summerville, GA

Cooking time 2 hours main grid.

  • 1 tbs. lemon pepper
  • 1 tbs. Cajun spice, 1tbs.poultry seasoning
  • 1 tbs. crushed red pepper
  • 1 tbs.garlic pepper
  • 1 tbs.chopped dried onions
  • 1 tbs.meat tenderizer
  • 1 tbs.dried basil leaves
  • 1 medium sweet onion
  • 1 can of regular beer


Combine all ingredients except beer and medium onion to make a dry rub. Rub Chicken all over inside and out. Leave skin on it keeps in the moisture. Put chicken in container and let set overnight in refrigerator. When you get ready to cook the chicken put the onion inside the chicken cavity as far as it will go. Take the chicken and set over the open can of beer and place on a pre-heated grill for about 2 hours. Or use the Holland Roast'n Post full of Beer. Leave lid closed, or you may baste with Worcestershire sauce after it has cooked about 35-40 min. When juices run clear the chicken is done. Take off grill and let rest for about 10 min. this is the moistest chicken I have eaten.

Grilled Elk Medallions Stuffed with wild mushroom fricassee & smoked gouda cheese
Sent in by Bluefin Bay on Lake Superior
Chef Jacobsen and the staff at Bluefin Bay Resort
Serves 4


  • 8- 2-3 oz/ Elk Loin medallions
  • 2 Cups Mushroom Fricassee (Recipe included)
  • 2 Cups Shredded smoked gouda cheese
  • 1/2 Cup Bluefin Bay Wild Mushroom Seasoning
  • 1/4 Cup Olive oil

Cut each elk medallion across the grain to create a pocket in each piece. Pour the Mushroom seasoning on a large plate and crust both sides of each medallion by pressing firmly in seasoning. In a medium mixing bowl combine the mushroom fricassee and gouda cheese until will blended. Stuff the pocket of each medallion very full with mushroom mixture. Place medallions on the grill and sear on each side for about 4-5 minutes or until mushroom crust is well developed.
Serve 2 medallions per person with your choice of starch and vegetable.

Wild Mushroom Fricassee
Chef Jacobsen and the staff at Bluefin Bay Resort

Serves 4


  • 1 small red onion(cut into 1/8 inch julienne strips)
  • 1 Tbsp chopped fresh garlic
  • 3 oz Whole butter
  • 1/2 Cup Cabernet red wine
  • 1/3 gallon beef stock
  • Salt and Pepper to taste
  • 8 Cups Wild Mushroom blend(Fresh)
  • 1 Tbsp Bluefin Bay wild mushroom seasoning

In a large sauce pan melt butter and sautee onions, garlic and mushrooms until vegetables begin to brown. Deglaze pan with red wine. Add in seasonings, salt and pepper. Reduce mixture for about 3-5 minutes. Add in beef stock, lower heat and reduce mixture to _ stirring regularly. (This can take up to 3 hours) Pour off excess liquid and retain for use as a sauce.

Bluefin Bay Pork Tenderloin Salad with Honey Crisp Apples and Hot Maple Dijon Dressing
Sent in by Bluefin Bay on Lake Superior
Chef Jacobsen and the staff at Bluefin Bay Resort
Serves 4


  • 16 oz Fresh Spring Mix Lettuce
  • 8 oz Pork Tenderloin (Silver skin removed)
  • 2 Honey Crisp Apples (Cored with skin removed)
  • 4 oz Toasted Walnuts
  • 2 oz Shredded Gruyere cheese
  • 4 oz Bluefin Bay Maple Dijon Vinaigrette
  • 1 tsp. Blue fine Bay Peppercorn Grille Seasoning
  • 2 oz Olive Oil

Slice pork thin and place in a medium sized mixing bowl. Tumble pork pieces with _ of the olive oil and Peppercorn seasoning. (Refrigerate) cut each apple in half and slice thin. (set aside) Grill pork after marinating for at least 30 minutes, or until done. While pork is cooking, heat olive oil in a small sauce pan. Add apples, walnuts and dressing. Saute for about 2-3 minutes.
Place equal amount of salad greens on four dinner plates. Evenly distribute strips of pork on each salad. Glaze each salad with dressing mixture being sure to distribute apple and walnuts equally. Garnish salads with freshly grated Gruyere cheese.

Ancho and Chipotle Rubbed Grilled Pork Loin
Courtesy of Chef/Teacher Tobie Nidetz
Serves 6


  • 2-1/4 lbs. Pork Loin
  • 1/2 Cup Chipotle Rub (recipe below)
  • 1 Cup Wild West Barbecue Sauce (recipe below)

Trim the pork loin of most of the fat, leave about _ inch. Slip on your rubber gloves again and rub the loin all over with the Chipotle rub. Let rest covered in the refrigerator for about one hour before cooking. This step can be done the day before for a more intense flavor. Grill the loin for ten minutes per side on your heated Holland grill. Hen baste with the bbq sauce. Turn half way through cooking to achieve an even glaze and crust. Test at 150 degree with a thermometer or pierce with a fork and let the juices run into a spoon. The loin will be done when the juices run clear or very faintly pink.

Ancho and Chipotle Rub
Courtesy of Chef/Teacher Tobie Nidetz
Makes about 3-1/4 cups

  • 1/4 Cup Dried Mexican oregano
  • 1/4 Cup Corn Oil
  • 5 each Dried Chipotle Chiles-
  • stemmed, seeded, and de-veined(wear rubber gloves)
  • 5 each Ancho chiles
  • stemmed, seeded, and de-veined(wear rubber gloves)
  • 2-5 each Garlic Cloves
  • 1-1/2 cups Kosher Salt

Fry chiles, 1 or 2 at a time in a heavy skillet over moderately high heat in the corn oil. Turn them using tongs until puffed and just beginning to brown, about 10 seconds. (Do not let the chiles burn or rub will be bitter.) Transfer the chiles as fried to paper towels to drain and cool until crisp. Wearing rubber gloves, break chiles into pieces and grind fine in a food processor with oregano, garlic and salt until the mixture is a shaggy, salt-like consistency. If mixture seems moist, dry on a large baking sheet in the middle of an oven set a lowest temperature until no longer moist, about one hour. Wearing rubber gloves again, break up any lumps with your fingers.

Wild West Barbecue Sauce
Courtesy of Chef/Teacher Tobie Nidetz
Makes about 1 quart

  • 1 Cup Strong black coffee
  • 1 Cup Worcestershire sauce
  • 1 Cup Ketchup
  • 1/2 Cup Cider Vinegar
  • 1/2 Cup Dark Brown Sugar
  • 3 Tbsp. Hot Chile Powder
  • 3 Tsp. Kosher Salt
  • 2 Cups Onions, Chopped
  • 1/4 Cup Green chile peppers, chopped(jalapeno, serrano, habanero, etc.)
  • 6 Cloves Garlic

Combine the coffee, Worcestershire, ketchup, vinegar, sugar, chile powder andsalt in a saucepan and worm gently on medium heat. Finely mince the onions, peppers and garlic in a food processor and add to the sauce. Increase the heat to simmer and cook the sauce 25-30 minutes. Cool before refrigerating.

Grilled Scampi-Style Shrimp Kabobs by Nick Sundberg

The classic saute dish moves to the summer grill.
Serves 2-3

  • 1 pound Shrimp, large, peeled and deveined
  • 1/2 cup Olive oil
  • 4 Tablespoons Butter
  • 2 teaspoons Garlic, minced
  • Parsley, chopped
  • 4 cups Rice, cooked

Place the shrimp on 4 skewers. Place in a casserole dish. Set aside. Warm the oil and butter in a saucepan over medium heat. Remove from the heat and add the garlic. Allow to steep for 15 minutes. Pour over the shrimp and marinate 20 minutes in the refrigerator. Place on the hot grill and cook until just pink. Baste often with the marinade. Serve over cooked rice, garnished with parsley.

Pumpkin Bread Pudding on your Holland Grill
This is the perfect fall dessert.
Serves 6-8

  • 1 pound firm French bread
  • 2 cups Half and Half (half milk, half cream)
  • 1 1/2 cups Sugar
  • 3 Eggs
  • 15 ounce Pumpkin pie mix (seasoned)
  • 3/4 cup Raisins
  • 3/4 cup Pecans
  • Whipped cream

Lightly grease a medium casserole dish. Pre-heat your Holland Grill. Tear the bread into medium pieces. Add to a mixing bowl. Sprinkle on the sugar. In a separate bowl, lightly beat the eggs. Add the half and half and pumpkin mix. Toss the mixture with the bread. Place half in the casserole. Add the raisins and pecans. Top with the other half of the mixture. Bake for 20-25 minutes or until firm and lightly brown. Serve warm with whipped cream.

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