Wednesday, January 21, 2015

Mini Barbecue, Loads of Fun!

Winter is a cold and wonderful time of year. Hot cocoas, eggnog, and warm soups. Life is good. But many times we circle around to the same warm foods and drinks. Why not shake things up a notch? Barbecuing is normally a summer thing, but why not make it a winter thing too? Well we have the perfect thing for you! Worried about the space a barbecue may take up? Then this is doubly perfect, and at a great price too!

This is the Better Chef BB17 17" Barbecue Grill for sale at our store, City Liquidators, for only $24.99! The barbecue's diameter is 17 inches, the grill's diameter is 16 inches, and the barbecue's height is 23 inches. It's easy to store and easy to use, and the price is great too!

Not only is this a great deal, but we have a wonderful recipe for it (and it's healthy too)!

Zucchini Boats on the Grill Recipe
Courtesy of

Original Recipe Makes 4 Servings 
Prep Time: 20 min.
Cook Time: 25 min.
Ready in: 45 min. 

  • 2 medium zucchini
  • 1 slice of white bread, torn into small pieces
  • 1/4 cup bacon bits
  • 1 tablespoon minced black olives
  • 1 jalapeƱo pepper, minced
  • 3 tablespoons diced green chili peppers
  • 1/4 cup minced onion
  • 1/4 cup chopped tomato
  • 6 tablespoons shredded sharp Cheddar cheese
  • 1 pinch dried basil
  • Seasoned salt to taste
  • Ground black pepper to taste
  1. Prepare the grill for indirect heat.
  2. Place the zucchini in a pot with enough water to cover. Bring to a boil, and cook 5 minutes. Drain, cool, and cut in half lengthwise. Scoop out the pulp to about 1/4 inch from the skin. Chop pulp.
  3. In a bowl, mix the zucchini pulp, bread pieces, bacon bits, olives, jalapeno, green chile peppers, onion, tomato, and Cheddar cheese. Season with basil, seasoned salt, and pepper.
  4. Stuff the zucchini halves with the pulp mixture.
  5. Place foil packets on the prepared grill over indirect heat. Cook 15 to 20 minutes, until tender.

So there you have it! Enjoy and let us know how it goes!   

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