Taste
Game
OF THE
A Collection of grilling recipes from Your Favorite Athletes
Venison
& SWEET ONION
BY PETE ALONSO
Coming Soon
Presented By
St. LOuis-Style
Smoked Ribs
BY Dexter Fowler
Tomahawk Steaks
& Chicken Wings
BY Joc Pederson
Tuna Steak,
Halibut & basmati rice
BY David Ortiz
Dexter Fowler
Being at home this spring has been bittersweet. I obviously missed playing baseball, but all the time off did give me an opportunity to get my dad résumé up. See, I got two girls: Naya, who’s six years old and just finished kindergarten; and Ivy, who’s almost two. I’ve been spending a lot of time with them, reading books, learning magic tricks — you know, dad stuff. And, for me, a big part of being a dad is cooking. I’m from Atlanta, so I love Southern food. When I was growing up, my dad was always on the barbecue. He made ribs that fell off
the bone, and my mom did the rest — deviled eggs, collard greens and mac and cheese. She also makes a great potato salad (the recipe is on the next page), and her spaghetti is unreal. Even when my brother and I were playing all kinds of sports and the whole family was super busy, we could still always come together over a good meal. Being able to give that same experience to my girls now has been pretty special. I obviously
can’t wait to get back to playing the game I love, but until then, I’m just making the most of the time I have at home, creating new memories and carrying on family traditions — cooking some good food, and then sharing it with everyone.
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Dexter's Grill Tips
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1
2
& Mom's Potato Salad
Dexter Fowler | The Players' Tribune
ingredients
Ribs:
• 2 3-pound racks of St. Louis–style Pork Ribs, trimmed, soaked, and membrane removed • ⅓ cup brown sugar • 3 tbs paprika • 1 tbs dry mustard • 1 tbs kosher salt • 1½ tsp garlic powder • 1½ tsp onion powder • ½ tsp ground coriander • 1 cup apple juice • Vegetable oil • St. Louis–style BBQ sauce, of choice for serving
RIBS: 1. Whisk sugar, paprika, dry mustard, salt, garlic, onion powder and coriander in a small bowl until well combined. Coat both sides of ribs with a total of 2 tablespoons of vegetable oil and massage with the dry rub on both sides. Set aside at room temperature for 1 hour, or cover and refrigerate overnight. 2. Load your pellet smoker with Kingsford Signature Hardwood Pellets. Adjust your temperature setting to 230 degrees Fahrenheit and press START. Allow for fire to settle and place clean and lightly oiled grate over the flame. 3. Place ribs bone side down and spaced evenly on the grill. Make sure ribs are side by side on the grill, with no room in between, which will help to seal in juices, and smoke for 3 hours. Every 30 minutes, brush with apple juice (or spray with about 10 spritzes from a squirt bottle), evenly coating the ribs. 4. After 3 hours, flip ribs over, bone side up and smoke for an additional 3 hours. Brush or spray with apple juice, every 30 minutes. Add an additional cup of pellets, if needed. 5. After a total of 6 hours, or once the internal temperature of the ribs reaches 145 degrees Fahrenheit, remove the ribs from the smoker, and let rest for 30–45 minutes. 6. Slice and serve with St. Louis–style BBQ sauce of choice. *Note: Every grill and its hot spots are different; cook times may vary. It is important to keep an eye on the ribs to yield best results. POTATO SALAD: 1. Place potatoes in a large pot in cool water. Boil potatoes for about 20–30 minutes, or until tender. Drain and run cool water over the potatoes and let cool. 2. In a large bowl, place potatoes, diced eggs, celery, green onion, relish, mayonnaise, mustard, salt, pepper, sugar and paprika and mix until well combined. Adjust seasonings to taste. 3. Transfer to a serving bowl, place sliced egg on top, as garnish, wrap and refrigerate for at least 1 hour. Serve and enjoy.
Instructions
Download Recipe
(serves 4)
St. Louis-style smoked ribs
Potato Salad:
• 4–5 large Yukon Gold potatoes, peeled and medium diced • 2 large eggs, boiled, peeled and diced • 1 large egg, boiled, sliced • 2 green onions, sliced • 2 stalks celery, chopped • 1 tbs relish • ¾ cup mayonnaise • ½ tsp Salt • 1 tbs mustard • 1½ tsp black pepper • 1 tsp paprika • ½ tsp sugar
*We are not responsible for the outcome, efficacy or safety of any recipe you try from this program. Consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of food-borne illness. For your safety, please reference the USDA safe cooking temperatures.
Pete Alonso
Some of my best memories growing up were in the kitchen. My parents let me prepare my own meals from a young age, and my grandparents also had a huge influence on me. On my dad’s side, my grandpa had been born in Spain and had an elevated sense of European cuisine. My grandma was 124% Italian. On my mom’s side, my grandparents lived in Ohio and spent a lot of time on the farm. They specialized in country-style, home-cooked meals. My Grandpa Morgan was also a great outdoorsman. He taught me how to tie and bait a hook, how to shoot a gun and a bow and arrow, and how to scale and clean a fish.
Like baseball, cooking and the outdoors have always been huge passions of mine, and they come together in this recipe, which is one of my favorites. Here, I used a simple marinade on some backstrap — the filet mignon of a deer — that I brought home from a recent hunt in Colorado. I look at cooking and grilling as an art form, and food is my canvas. It’s another way to express myself,and my philosophy is that simple is better. I use simple ingredients and strategies — like
using cherry, apple, pecan or maple wood pellets to add an extra sweet, smoky taste to the flavor profile — to create an elevated taste. I live for the rush I get when I play baseball. But actually creating something — and then having someone else experience and appreciate it — is uniquely gratifying. Most of all, though, I just love the taste of great food. Click here to read Pete's full story.
Pete's Grill Tips
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& Sweet Onion
Pete Alonso | The Players' Tribune
Meat:
• 4 8oz cuts of backstrap (or filet mignon) • ¼ cup red wine • ½ cup olive oil • 2 cloves garlic, Minced • 2 tbs soy sauce • 1½ cups red wine vinegar • 1 tbs dried rosemary • 1 tsp coarsely ground black pepper • Salt and pepper, to taste
1. In a medium bowl or foil pan, whisk red wine, garlic, soy sauce, red wine vinegar, rosemary, black pepper and olive oil until well-combined. Place meat into marinade, making sure it is completely submerged. Cover and refrigerate for at least 8 hours. 2. Load your pellet smoker with Kingsford Signature Hardwood Pellets. Lightly oil the grill grate. Adjust your temperature settings to 450 degrees Fahrenheit and press START. 3. Zucchini: Slice zucchinis on a bias about ½ inch thick, toss in a bowl with 1 tbsp of vegetable oil, and salt and pepper, to taste. Corn: Drizzle 1 tbsp of olive oil over corn and season with salt and pepper, to taste. Onions: Cut out the top of the onions and reserve the cap. Hollow out a shallow hole in the center. Rub 1 tsp cinnamon into hole and drizzle in 1 tbsp of honey or maple syrup until just full. Place the cap of the onion over the top of the hole. 4. Remove meat from marinade, pat dry, and lightly season with salt and pepper. Transfer corn, zucchini and meat to grill, arranging zucchini and corn on the outer edges of the grill and meat closer to the center. 5. Meat: Smoke for about an hour, flipping once halfway through, or until internal temperature reads 120–135 degrees Fahrenheit. Zucchini: Place zucchini on the grill for about 2 minutes on each side, or until just tender and beginning to char. Onion: Place onions on grill for 6–8 minutes, or until honey has dissolved and onion is tender. Corn: Place corn on the grill for about 8–10 minutes, or until cooked evenly throughout. Remove from heat and cut each cob in half. 6. Remove meat from heat and let rest for about 5 minutes in order to let the juices settle. Slice on a bias across the grain of the meat and serve immediately.
Sides:
• 2 sweet onions • 2 zucchinis • 2 ears corn • 2 tbs vegetable oil • 2 tbs honey or maple syrup • 1 tsp cinnamon • Salt and Pepper, to taste
*We are not responsible for the outcome, efficacy or safety of any recipe you try from this program. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness. For your safety, please reference the USDA safe cooking temperatures.
Marinade:
• ¼ cup red wine • 2 cloves garlic, Minced • 2 tbsp soy sauce • 1½ cups red wine vinegar • 1 tbsp dried rosemary • 1 tsp coarsely ground black pepper • ½ cup olive oil
Joc Pederson
People call my dad “Beef” because his name is Stu, so they call him “Beef Stu.” They also call him that because he was always on the grill. Growing up in Palo Alto, California, my dad coached me and my brother’s Little League team. On weekends, he’d bring a grill to the ballfield and cook for the whole team after the game. Everyone would stay and hang out, play Wiffle ball and eat burgers and hot dogs. It was just the perfect summer barbecue life. When I got older and I was out on my own and had to cook for myself, I'd be
on the phone with my dad all the time when I was on the grill, because I had no idea what I was doing. Over time, I started taking all my dad’s grilling advice and recipes and putting my own spin on them. Now I have the wing recipe you see here, which is pretty gnarly, and the reverse-sear technique I like to use on my steaks. I treat grilling a lot like I treat baseball, or anything I do, really: Every time I do it, I’m trying to be better than I was the last time. Most of the time it's pretty
killer. But sometimes it’s not as good. That’s just a part of the fun, though, you know? Testing new things out and trying to get it right. So even if it’s not the best I’ve ever made, I’m O.K. with it. As long as it’s better than Beef’s! Click here to read Joc's full story.
Joc's Grill Tips
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& Mom's Salad
Joc Pederson | The Players' Tribune
Wings:
• 10 lbs. (60–70) chicken wings, rinsed and patted dry • 6 tbsp melted butter • 1 c bbq sauce • ½ c hot sauce • ½ c lemon juice • ⅓ c parmesan, shredded • Salt and pepper, to taste
WINGS: 1. Liberally season chicken wings with salt and pepper, and set aside. 2. In a large bowl, whisk butter, bbq sauce, hot sauce, and parmesan until well combined, then set aside. 3. Load your pellet smoker with Kingsford Signature Hardwood Pellets. Turn on smoker, open lid and set to SMOKE. Heat with the lid open for 5–10 minutes, until very smoky. Add chicken wings to oiled grill grates, set smoker to 250 degrees Fahrenheit. Close the smoker lid and smoke for about 2 hours and 15 minutes, flipping once halfway through. Chicken wings should reach an internal temperature of 165 degrees Fahrenheit. 4. Increase temperature of smoker to high and baste chicken wings with sauce on both sides. Cook wings for 2–5 minutes on each side, or until nicely charred. 5. Transfer wings to a foil lined baking sheet and let rest for 5–10 minutes. 6. Serve and enjoy! Note: if there is any remaining sauce, brush once more once chicken has been removed from heat. STEAKS: 1. In a small bowl, mix brown sugar, paprika, salt, pepper, garlic powder, onion powder and chili powder until well combined. Rub seasoning mix onto steaks and let marinate for 30 minutes to an hour. 2. Load your pellet smoker with Kingsford Signature Hardwood Pellets. Turn smoker on, open lid and set to SMOKE. Heat with the lid open for 5–10 minutes, until very smoky. Add steak to oiled grill grates, set smoker to 225 degrees Fahrenheit. 3. Smoke steaks for 45 minutes to an hour, flipping once halfway through. Remove steak from heat, increase temperature of smoker to 800 degrees Fahrenheit (or the highest temperature setting available), and allow grill to fully preheat. 4. Sear steaks on hot grill grates until they reach an internal temperature of 125 degrees Fahrenheit. Remove from heat and let rest for about 5 minutes. 5. Slice and enjoy. SALAD: 1. In a small skillet, melt butter over medium heat; stir in sugar and red pepper. Add walnuts and toss to coat. Heat until walnuts are glossy and start to lightly brown. Remove from heat and spread on a foil-lined baking sheet to cool. 2. Place all dressing ingredients in a blender; cover and process until blended. 3. Place salad ingredients in a large bowl and toss with dressing. Top with walnuts. Serve immediately.
(serves 4-6)
Tomahawk Steaks, Chicken Wings
Mom's Salad:
Caramelized Walnuts: • 2 tbsp butter • 1 tbsp brown sugar • ⅛ tsp red pepper flakes • 1 c walnut halves Dressing: • ⅓ c olive oil • 3 tbsp champagne vinegar • 1½ tsp Dijon mustard • 2 garlic cloves, minced • ½ tsp sugar • ⅛ tsp salt • ⅛ tsp pepper Salad: • 5 c mixed greens • 5 c baby spinach • 1 green apple, chopped • 1 envy apple, chopped • 1 c crumbled feta • 1 c dried cranberries
Tomahawk Wagyu Steak:
• 2 American Wagyu tomahawk steaks, 2½ lbs. each • ⅓ c brown sugar • ¼ c paprika • ¼ c salt • 2 tbsp freshly ground black pepper • 2 tbsp garlic powder • 2 tbsp onion powder • 2 tbsp chili powder
David Ortiz
When I play A ball in the minors, I live with a few other players. We were six guys, and we all have to do something at the house. I chose to cook. I was the designated chef. I know how to cook a little because I learn from my mom back in the Dominican. Grilling is very natural where I come from. We had a big stone pit in the middle of the community, with an iron grill on top, and we use that to cook for everybody. Chicken, fish — we eat a lot of snapper because it’s easy to get, and we don’t need to do much to make it taste good, just a little lemon and some seasoning. But I cook for a long time now, so now I like to experiment with
different seasoning. When I move to the States and become Big Papi, I have a big grill at my house. But sometime, when I cook on it, I wish I was back in the Dominican. Throwing fresh fish on the grill always bring me back home, no matter where I’m at. But there is nothing like actually being back on the island and eating good food with all my people. So while I am excited to share some of my (and my wife’s) favorite
recipe with you, just remember that no matter what you make or how you make it, the food will always taste better when you eat it with people you enjoy.
Papi's Grill Tips
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& Caprese Salad
David Ortiz | The Players' Tribune
Tuna Steak:
• 2 5oz ahi tuna steaks • ½ cup soy sauce • ¼ cup sesame oil • 2 tsp pepper • 2 tsp salt, or to taste • 2 tbsp garlic, grated • 2 tbsp ginger, grated • Juice from 1 lime
TUNA: 1. In a large bowl, mix the soy sauce, sesame oil, salt, pepper, garlic, ginger and lime juice. Whisk until well- combined. 2. Add tuna steaks, flip and make sure both sides are well coated. Cover and refrigerate for at least 30 minutes. 3. Load grill with Kingsford Original Charcoal, lightly pour Kingsford Lighter Fluid over charcoal and ignite. Once flames have diminished and coals begin to glow, close the lid and adjust vents to stabilize temperature at about 400 degrees. 4. Place tuna on lightly oiled grates and grill for about 3 minutes on each side, or until internal temperature reads 115 degrees Fahrenheit. 5. Remove, let rest for about 5 minutes, slice and serve. HALIBUT: 1. On a plate, season both sides of fillets with salt, pepper, oregano, and a squeeze of lime juice. 2. Transfer fillets to a lightly oiled sheet of aluminum foil, skin side down. Place onions on top and squeeze juice of remaining half of lime. 3. Load grill with Kingsford Original Charcoal, lightly pour Kingsford Lighter Fluid over charcoal and ignite. Once flames have lessened and coals begin to glow, close the lid and adjust vents to stabilize temperature at about 400 degrees. 4. Place foil and fillets on the preheated grill, cover and let cook for 10 minutes, or until internal temperature reads 145 degrees Fahrenheit. 5. Remove from heat and serve immediately. SALAD: 1. In a large bowl whisk olive oil and balsamic vinegar together until well-combined. 2. Add lettuce, mozzarella, green pepper, cherry tomatoes, salt and pepper and toss until well coated. 3. Serve immediately. RICE: 1. In a large pot on medium-high heat, drizzle olive oil and toast the rice until browned. 2. Add water, a squeeze of lime juice, and salt, and bring to a boil. 3. Turn heat down to low, cover with lid, and simmer for about 20 minutes. 4. Turn off heat and fluff rice. Squeeze juice of remaining lime and add cilantro. Fluff once more. 5. Serve immediately.
Tuna Steak, Halibut, Basmati Rice
Caprese Style Salad:
• 1 pint cherry tomatoes, halved • 1 green pepper, sliced • 4oz fresh mozzarella, cubed • Fresh Parmesan, grated, to taste • 1 head of romaine lettuce, shredded • ¼ cup olive oil • ⅛ cup balsamic vinegar • Coarse salt and pepper, to taste
Halibut:
• 2 6oz halibut fillets • 1 lime, halved • 2 tsp salt • 2 tsp pepper • ¼ red onion, sliced • 1 tsp oregano
Rice:
• 2 cups basmati rice 2 tbsp olive oil or avocado oil 4 cups water 1 tsp salt 2 limes, halved 1 cup cilantro, chopped
Basmati Rice:
• 2 cups basmati rice • 2 tbsp olive oil or avocado oil • 4 cups water • 1 tsp salt • 2 limes, halved • 1 cup cilantro, chopped
Food has always been a big part of my life. Growing up, if you walked into my house at any given time, you’d probably find my mom in the kitchen and my dad on the grill. My grandfather on my dad’s side, Grandpa Alonso — he used to make paella, which is a Spanish rice dish. He made it the traditional way, too, with seafood and rabbit — yes, wild rabbit — and it was unbelievable. Then you had my grandfather on my mom’s side, my Grandpa Joe. He took me hunting. He lived in Ohio, so when I'd visit him, we'd hunt, mostly for squirrels or deer. When he
came down to Florida, we’d go fishing. He’s the one who taught me to always respect the animals and to appreciate the natural environment around us. In fact, the recipe you see here? I used it on a cut of venison from a recent hunt in Colorado — a nice backstrap, which is like the filet mignon of deer meat. And as you’ll see it’s a pretty simple recipe. My cooking philosophy is to use a lot of simple ingredients and combine
them to create something complex, elegant and ultimately, delicious. I love cooking with wood pellets, especially sweeter ones like apple, pecan, cherry and maple. It gives the meat a sweet/smoky flavor. It’s a small thing that totally elevates the meal. I look at cooking and grilling as an art form. I use food as a canvas. There’s just something special about creating something, you know? And the grill is where I do that. And then, having somebody else experience it and appreciate your creation is uniquely gratifying. I love that feeling. But honestly, more than anything? I just love the taste of good food.
MARINADE:
Venison:
• 4 8oz cuts of backstrap (or filet mignon) • Salt and pepper, to taste
• 2 sweet onions • 2 zucchinis • 2 ears corn • 2 tbsp vegetable oil • 2 tbsp honey or maple syrup • 1 tsp cinnamon • Salt and Pepper, to taste
1. In a medium bowl or foil pan, whisk red wine, garlic, soy sauce, red wine vinegar, rosemary, black pepper and olive oil until well-combined. Place meat into marinade, making sure it is completely submerged. Cover and refrigerate for at least 8 hours. 2. Load your pellet smoker with Kingsford Signature Hardwood Pellets. Lightly oil the grill grate. Adjust your temperature settings to 500 degrees Fahrenheit and press START. If your smoker does not heat up to 500 degrees, you can also heat up to 450 degrees. 3. Zucchini: Slice zucchinis on a bias about ½ inch thick, toss in a bowl with 1 tbsp of vegetable oil, and salt and pepper, to taste. Corn: Drizzle 1 tbsp of olive oil over corn and season with salt and pepper, to taste. Onions: Cut out the top of the onions and reserve the cap. Hollow out a shallow hole in the center. Rub 1 tsp cinnamon into hole and drizzle in 1 tbsp of honey or maple syrup until just full. Place the cap of the onion over the top of the hole. 4. Remove meat from marinade, pat dry, and lightly season with salt and pepper. Transfer corn, zucchini and meat to grill, arranging zucchini and corn on the outer edges of the grill and meat closer to the center. 5. Meat: If preheated to 500 degrees, smoke for about 5 minutes on each side, or until internal temperature reads 120–135 degrees F. If preheated to 450 degrees, smoke for an hour, flipping once halfway through, or until internal temperature reads 120–135 degrees F. Zucchini: Grill about 2 minutes on each side, or until just tender and beginning to char. Onion: Place onions on grill for 6–8 minutes, or until honey has dissolved and onion is tender. Corn: Place corn on the grill for about 8–10 minutes, or until cooked evenly throughout. Remove from heat and cut each cob in half. 6. Remove meat from heat and let rest for about 5 minutes in order to let the juices sette. Slice on a bias across the grain of the meat and serve immediately.
Being at home this spring has been bittersweet. I’ve obviously missed playing the game I love, but it’s given me an opportunity to get my dad resume up. See, I got two girls — Naya, who’s six years old and just finished kindergarten; and Ivy, who’s almost two. So I’ve been spending a lot of time with them, reading books, learning magic tricks — you know, dad stuff. And for me, a big part of being a dad is cooking. I’m from Atlanta, so I love southern food. Growing up, my dad was always on the barbecue — he made ribs that fell off the bone —
and my mom did the rest. She made deviled eggs, collard greens and mac and cheese to go with my dad’s ribs. She also makes a great potato salad (the recipe is on the next page), and her spaghetti is unreal. So when my brother and I were playing all kinds of sports and the whole family was super busy, we’d always come together over a good meal. Being able to give that same experience to my girls now has
been pretty special. I obviously can’t wait to get back to playing the game I love, but until then, I’m just making the most of the time I have at home, creating new memories and carrying on the traditions my family had when I was growing up — cooking some good food, and sharing it with family.
& Potato Salad
• 2-3lb Racks of St. Louis Style Pork Ribs, trimmed, soaked and membrane removed • 1 Cup Apple Juice • 2 Tablespoons Vegetable Oil • 2 Cups Pellets • BBQ Sauce, of choice for serving
Dry Rub:
• ⅓ Cup Brown Sugar • 3 Tablespoons Paprika • 1 Tablespoon Dry Mustard • 1 Tablespoon Kosher Salt • 1-1/2 Teaspoons Garlic Powder • 1-1/2 Teaspoons Onion Powder • ½ Teaspoon Ground Coriander
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1. Whisk sugar, paprika, dry mustard, salt, garlic, onion powder and coriander in a small bowl until well combined. Coat both sides of ribs with a total of 2 tablespoons of vegetable oil and massage the dry rub on both sides. If needed immediately, set aside at room temperature for 1 hour, or cover and refrigerate overnight. 2. Pre-heat smoker, using pellets, to 230 degrees Fahrenheit. 3. Place ribs bone side down, evenly on the smoker over a drip pan. Make sure ribs are compacted onto the grill, which will help to seal in juices, and smoke for 3 hours. Spray about 10 spritzes of apple juice, evenly coating the ribs. Repeat this process every 30 minutes. 4. After 3 hours, flip ribs over, bone side up and smoke for an additional 3 hours. Spraying with apple juice, every 30 minutes. Add an additional cup of pellets, if needed. 5. After a total of 6 hours, or once done, remove the ribs from the smoker, and let rest for 30-45 minutes. 6. Slice and serve with BBQ sauce of choice.
