Recipes from Keith Urban’s world tour

Life

July 6, 2009

Family Features The Goshen News Mon Jul 06, 2009, 11:26 AM EDT

Gearing up for the summer concert scene? Don’t forget the most important piece of equipment — the grill.

“Some good tunes, a hot grill and your favorite people are all you need to throw a great barbecue cookout this summer,” said Chris Lilly, the official pitmaster for the Keith Urban Escape Together World Tour together with KC Masterpiece Barbecue Sauces and Kingsford Charcoal, which will hit 50 cities across the United States.

Whether enjoying pre-concert tailgates or gathering in your own backyard, music and barbecue are a natural match.

“The thing I enjoy most about a barbecue is that it’s a great excuse to round up friends and family, whether we’re in someone’s backyard or tailgating next to the bus while on tour,” said chart-topping musician, Keith Urban. “It’s the hang time that’s important; the opportunity to unwind and just have fun.”

Sharing exclusive tour recipes and charcoal grilling tips, Lilly makes it easy to bring a piece of the summer concert experience to any gathering. “Whether you have tickets to the show, are hanging out in your backyard, or taking the party to a park, beach or campground, nothing says summer gatherings like a charcoal grill,” said Lilly.

For more tour recipes, charcoal grilling tips and a chance to win a once-in-a-lifetime Keith Urban experience, visit www.keithurban.net. (Materials provided by Kingsford)

Seasoned Mustard Drumsticks With

Peach Molasses Glaze

Makes: 6 servings

Prep time: 15 minutes

Cook time: 48 minutes

10 to 12 chicken legs

Yellow mustard

Dry Rub

4 teaspoons dark brown sugar

2 teaspoons kosher salt

2 teaspoons garlic salt

2 teaspoons black pepper

1 1/4 teaspoons paprika

Peach Molasses Glaze

1 cup peach preserves

4 teaspoons molasses

1 tablespoon soy sauce

1 tablespoon Dijon mustard

In small bowl, add dry rub ingredients and mix well. Paint each chicken leg with a light coat of yellow mustard. Season each chicken leg with dry rub mix (about 1 teaspoon per leg).

Build a charcoal fire for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. When temperature inside the grill has reached approximately 300°F, place chicken legs on the grill over the side void of charcoal. Close lid and cook chicken for 40 minutes with indirect heat, or until the internal temperature reaches 175° to 180°F.

While chicken is cooking, combine peach molasses glaze ingredients in a blender or food processor. Blend glaze until smooth and pour into a shallow bowl.

Remove chicken legs from grill, submerge each leg into glaze, and place them back on the covered grill over indirect heat for 8 minutes or until sauce caramelizes. Remove from grill and serve.

Recipe created by World Champion Pitmaster Chris Lilly.

Grilled Sweet

Potato Steaks With

Maple Pecan Butter

Makes: 6 to 8 servings

Prep time: 10 minutes

Cook time: 1 hour 23 minutes

4 large sweet potatoes

Olive oil

Salt and pepper

Maple Pecan Butter

1/4 cup (1/2 stick) butter

1/4 cup maple syrup

3 tablespoons chopped pecans

1/8 teaspoon ground cinnamon

1/8 teaspoon cayenne pepper

1/8 teaspoon salt

Wash sweet potatoes and wrap each in a single sheet of aluminum foil.

Build a charcoal fire for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. When the temperature is approximately 400°F, place wrapped sweet potatoes on the grill over the side void of charcoal. Close lid and cook for 1 hour and 15 minutes with indirect heat, or until sweet potatoes soften.

While potatoes cook, prepare maple pecan butter. Melt butter in small saucepan. Add maple syrup, pecans, cinnamon, cayenne pepper and salt. Heat mixture on low for less than one minute or until a layer of bubbles forms over the surface. Remove from heat, and set aside until needed.

Remove sweet potatoes from grill, unwrap, and halt cooking process by dipping them into a bowl of cold water. Place sweet potatoes on a countertop and let them cool for at least 30 minutes before cutting into 1/2-inch thick medallions.

Coat each sweet potato steak with olive oil and lightly season with salt and pepper. Grill each steak directly over the coals (approximately 400°F) for 3 to 4 minutes on each side. Remove potato steaks from grill and serve drizzled with warm maple pecan butter.

Recipe created by World Champion Pitmaster Chris Lilly.

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