Check out this Lillie's of Charleston page for recipes and how to grilling techniques. We wish to share not only our own expertise but some of our favorite's created by both professionals and other foodie lovers! Please send us your creations for us to share here with the population of grilling followers.
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Smoking Lillie’s Style Ribs
1. The night before you cook the ribs, use a paper towel to help you pull the silver skin off the back of the ribs.
2. Trim any fat off the edges, then generously season ribs with your Gullah Alchemy rub of choice (by Lillie’s of Charleston) on both sides.
3. Wrap the ribs in plastic wrap and place on a rimmed baking tray. Place in the refrigerator overnight.
4. Place 2 cups of either hickory or oak chips in water and soak overnight.
5. When ready to grill, light a chimney of hardwood briquettes until covered in a white ash. Pour charcoal on one side of the grill and heat grill to 250 degrees. Sprinkle 25% of the soaked hickory or oak chips to create smoke.
6. Place ribs in racks so they are not sitting directly on the grate and on the cooler side of the grill.
7. Cook 4 to 4 1/2 hours away from the hot side of grill, turning every hour and spraying with apple juice (in a small spray bottle). Each time you open the grill to turn, place another 25% of the soaked chips on the coals. You may have to add more charcoal midway through the cook to maintain temperature.
8. During the last 30 minutes of cooking, glaze the ribs with your favorite Lillie’s of Charleston Mustard BBQ Sauce before serving. Cut the ribs and serve.
Gullah Red Rice
1 medium Onion
1 medium Bell pepper
1 stalk Celery
14.5 oz. Diced Tomatoes
1 tablespoon Garlic
2 teaspoons Tomato paste
1 cup Spicy crumbled sausage or Kielbasa
1 cup Shrimp
½ cup Lillie’s Low Country Loco Hot sauce
4 cups of water, flavored with powdered Chicken broth
1 tablespoon Canola oil
1 teaspoon Thyme
2 cups Par-boiled rice
*Heat oven to 400 degrees
Dice all your vegetables. In a pan over medium heat, sauté vegetables with the garlic and tomato paste.
Add the sausage and cook until brown.
Sauté shrimp until it just turns slightly pink.
In a Dutch oven under medium heat on the stove top, pour in all of your liquids. Flavor water with powdered chicken broth mix to your taste. Add thyme and canola oil and bring liquids to a gentle boil.
Stir in rice, vegetables and meat. While gently stirring, cook to a rolling boil ( ~1-2 minutes).
Take off stove top and bake in the oven for 20-25 minutes. Keep check on rice and occasionally stir.
Turn oven down to 350 degrees and cook for another 5-10 minutes. Just until most of the liquid dissipates out of the rice and is fluffy.
4 oz. Vodka
4 oz. Sweet Tea
1 oz. Lime Juice
12 oz. Ginger Beer
2 dashes Lillie’s of Charleston Low Country Loco Hot sauce
Glass Rim: Sea salt or Turbinado sugar
Garnish: Mint leaves & Lime wedge
Pour all liquids into a glass carafe. Shake in 2 dashes of Lillie’s hot sauce and stir.
Rim your mason jar with sea salt or turbinado sugar. Add half a glass of crushed ice then pour in cocktail.
Garnish with mint leaves and a wedge of lime.
Lillie’s Spicy Hummus
Extra Virgin Olive oil
Lillie’s of Charleston Low Country Loco or Special Blend hot sauce
Black Benne seeds
In a medium sized bowl, pour in olive oil just coating bottom.
Next spoon your favorite hummus on top.
Drizzle in your choice of Lillie’s or Charleston hot sauce in a circular pattern. Using a narrow utensil (like a bamboo skewer or butter knife), swirl the hot sauce and hummus together.
Sparingly, sprinkle Benne seeds over the top.
*Additional garnishes: diced tomatoes, roasted corn and fried Okra slices
FRIED LOW COUNTRY
24 whole chicken wings, washed well and patted dry
1 cup all-purpose flour
3 Tablespoons Corn starch
1 teaspoon salt
1 teaspoon freshly ground pepper
1 teaspoon cayenne pepper
Lillie’s Low Country Loco Wing sauce:
1 cup Lillie’s of Charleston Low Country Loco Hot sauce
1 stick of melted butter
*Directions at end of recipe
Lillie’s Mustard BBQ sauce:
Lillie’s of Charleston Hab Mussy Mustard BBQ sauce
*For mild version use Lillie’s of Charleston Finger Leek-en Mustard BBQ sauce
Place chicken wings into a large, zip-top plastic bag or large brown paper bag. In a small bowl, combine the flour, corn starch, salt, pepper, and cayenne. Add the seasoned flour to the plastic bag and toss to coat well.
Pour the chicken and excess flour onto a baking sheet and spread evenly. Allow the chicken to sit on the floured baking sheet to dry out for about 1 hour.
Preheat fryer or a large stockpot filled halfway with vegetable oil. Heat to 350 degrees F.
Add chicken to hot oil and fry until cooked through and crispy. This will take about 10 to 13 minutes or until chicken’s internal temperature is 165 degrees F. Let drain on paper towel or wire rack, which is placed on top of a large cookie sheet.
Divide the wings and place in 2 large bowls. Toss half of the wings with Lillie’s Low Country Loco Wing Sauce mixture. The second half with Lillie’s Mustard BBQ sauce. Toss until well coated.
Loco Hot Sauce Mixture: Combine all ingredients in a large bowl and set aside until ready to use. Toss cooked wings in the sauce. You can serve as is. Or if you desire crispier skin; roast in oven for a few minutes.
Smoked Stuffed BBQ Poultry & Vegetables
1 large roasting Turkey or Chicken
1½ teaspoons kosher salt, divided
1½ teaspoons freshly ground black pepper, divided
2 tablespoons Lillie's Seasoning Mix
4 large garlic cloves, quartered
1 cup chopped red onion
1 cup sliced zucchini
½ cup diced red bell pepper
½ cup diced celery
½ cup cherry tomatoes, halved
2 tablespoons olive oil
4 medium red potatoes, chopped
1 cup Lillie's Mustard Barbecue sauce (Finger Leek-en or Hab Mussy)
Rinse inside and outside of poultry. Season inside with salt and pepper. Season outside with Lillie's seasoning mix.
Place garlic and all vegetables, except potatoes, into a bowl and drizzle with olive oil. Sprinkle vegetables with salt and pepper; mix together.
Stuff cavity of poultry with half of vegetable mixture. Place in a shallow baking dish.
Mix potatoes with remaining vegetables. Place onto pieces of foil; fold sides over and seal tightly, forming small cooking pockets. Poke a few holes top of pocket.
Mound coals on one side of grill. Place poultry on side of grill without coals; grill. Baste outside with barbecue sauce last 30 minutes of cooking. Grill for 3 hours until internal temperature of poultry reaches 175°F. (Stuffed poultry needs ~18 minutes per pound based on a 325 degree temperature)
After 2 hours, place foil pouch with potato-vegetable mixture on grill. Remove from grill with poultry.
Low Country Loco Green Beans
2 tablespoons of Bacon Grease or Canola Oil
½ chopped Yellow Onion
14 oz. can of Chicken Broth (can substitute low sodium broth)
2 tablespoons of Seasoning Salt
1 cup of Blended Italian Dressing
1 teaspoon of coarse Black Pepper
2 tablespoons of Low Country Loco Hot Sauce (If you don't like heat, substitute with Lillie's Special Blend Hot Sauce)
2 pounds of String Beans
4 cups of water
Pinch of sugar (optional)
Using your preferred choice of bacon grease or canola oil, sauté onions in the bottom of a large stockpot. Cook until onions become transparent. Add chicken stock, seasoning salt, blended Italian dressing, coarse black pepper, Lillie’s Low Country Loco hot sauce, string beans and water. Bring to a boil and add pinch of sugar.
Cover pot, slow cook over a low flame until beans soften.
* Lillie’s cooking tip: A pinch of sugar will enhance the flavor of your food!
Spicy Tortilla Pinwheels
4 burrito-sized (10-inch) flour tortillas
1/2 cup Lillie's Hab Mussy BBQ sauce
1/2 cup (packed) chopped fresh lettuce
1/2 cup (packed) chopped carrots
1/2 cup (packed) chopped fresh cilantro leaves, optional
1/2 cup finely chopped red onion, optional
1 cup (4 ounces) grated mozzarella cheese
¼ lb. each of deli meat (corned beef and smoked turkey)
Layout tortilla shells on the counter in order to construct your sandwiches in an assembly line fashion.
Spread a layer of Lillie’s Hab Mussy BBQ sauce over the entirety of each tortilla shell.
Starting with the lettuce (in the order upon which it appears in the recipe) layer each ingredient over each tortilla shell. You will finish the layers with the deli meats on top.
Roll up each shell tightly until you have 4-10 inch rolled shells. Wrap each roll in plastic wrap and refrigerate until firm, at least 1 hour up to overnight.
Use a sharp knife to cut rolls into 1/2-inch slices and serve.
Steak and Vegetable Skewers with Mustard Ginger Marinade
2½ pounds steak, 1 inch thick, cut into cubes
3 bell peppers
6 skewers (if using wood skewers, soak in water)
1 cup Lillie's Mustard BBQ sauce (Finger Leek-en or Hab Mussy)
1 cup vegetable oil
½ cup brown sugar
½ cup sugar
3 tablespoons ground ginger
3 tablespoons vinegar
3½ teaspoons garlic salt
2 teaspoons lemon juice
¾ teaspoon black pepper
Combine marinade ingredients and mix well. Cut onions and peppers into 1-inch pieces. Cut steak into 1-inch cubes. Divide marinade in half and marinate vegetables and meat in separate gallon-size bags for 2 hours. Remove vegetables and meat from the marinade. Place steak, onions, and peppers on the skewer while alternating varieties.
Build a charcoal fire for direct grilling. Grill kabobs over coals (approximately 450°—500°F) for 4-5 minutes on each side. Remove from grill and serve.
Low Country loco Mac & Cheese
Pasta Prep: 2 quarts water, enough to cover the pasta
1 Tbsp. kosher salt, plus more for seasoning
1 Tbsp. vegetable oil
2 cups uncooked Campanelle or elbow macaroni
16 oz. cubed sharp yellow Cheddar cheese, reserve small handful for topping
8 oz. Vermont white Cheddar cheese, reserve small handful for topping
2 Tbsp. Lillie’s Hot Sauce (Special Blend or Lowcountry Loco)
3/4 cups heavy cream
1/4 stick butter, melted
Freshly ground black pepper
Dust with paprika
Preheat oven to 350 degrees F.
Bring water, salt, and oil to a boil over high heat. Add pasta, bring back to a boil and cook until al dente, 8 to 9 minutes. Drain pasta and rinse with cold water to stop the cooking process.
Cube ¾ of each block of cheese and reserve some to place over the top.
In a large bowl, mix together eggs, Lillie’s hot sauce, heavy cream, melted butter and salt and pepper, to taste. Stir in the cubed cheese and add the pasta.
Spray an 8 by 8-inch baking pan with nonstick spray and add the pasta mixture. Top with reserved cheese and dust with paprika.
Bake until the cheese is golden and bubbly, about 30 minutes. Serve hot.
Pan Roasted Brussel Sprouts
4 strips thick-cut bacon
¼ cup vegetable or chicken broth
1 pound Brussels sprouts, halved
2 Tbsp. Lillie’s hot sauce (Special Blend or Lowcountry Loco)
1/2 large onion, chopped
Salt and freshly ground black pepper
Par boil sprouts for 5-7 minutes or fork tender. Rinse under cold water. Cut in half and layout on a paper towel to dry out. (approximately 10 minutes)
Roughly cube bacon and cook in a large skillet over medium-high heat until crispy. Remove and drain on a paper towel-lined plate.
In the same pan with bacon fat over high heat, add onions, Lillie’s hot sauce. Cook until onions are translucent. Add Brussels Sprouts while stirring occasionally, until sprouts are golden brown. Pour in broth and cook for 8 to 10 minutes. Season with salt and pepper, to taste, and toss bacon back into pan.
Stuffed Turkey Prosciutto
& Spinach Roll
Brine the turkey breast for 4 hours up to overnight. Rinse and season with all purpose seasoning and canola oil.
1 package fresh baby spinach
1 large turkey breast
6 slices Asiago cheese
6 slices Prosciutto
Lillie’s Mustard BBQ sauce (Finger Leek-en or Hab Mussy)
Pinch of each Salt & Pepper
Preheat grill to 230°F
Pound turkey breast flat into a 1 inch thick rectangular shape. First layer on the Asiago cheese slices, next layer on Spinach. Top layer are the Prosciutto slices. Brush on a thin layer of Lillie’s Mustard BBQ sauce over the Prosciutto slices.
Roll the tenderloin lengthwise. Make several ties with kitchen string across the width of the breast. Next place one long tie across the length of the breast. Season exterior of the turkey breast with salt and pepper.
Set up the grill for offset grilling (charcoal or gas) and place roll on opposite side of fire source. Smoke until internal temperature reaches 165; approximately 3 hours. Brush Lillie’s Mustard BBQ sauce on top as a glaze during the last 5-10 minutes of cooking.
EXTRA SPICY BLOODY MARY
2 ounces tequila blanco
4 ounces tomato juice
1/2 teaspoon prepared horseradish
3 dashes Worcestershire sauce
1 Tbsp. of Lillie’s Low Country Loco hot sauce
Pinch of kosher salt
Pinch of coarse ground black pepper
Generous squeeze of fresh lemon juice
1 slice of jalapeño, for garnishing
1 celery stick, for garnishing
1 slice of crispy cooked thick sliced bacon, for garnishing
Drop a handful of ice cubes into a cocktail shaker. Add the tequila, tomato juice, horseradish, Worcestershire, Lillie’s Low Country Loco hot sauce, salt, black pepper, lemon juice.
Shake until chilled, about 15 seconds.
Strain into a large Old Fashioned glass half-filled with ice cubes.
Garnish with the sliced jalapeño, celery stick, sliced bacon and serve.
Drunken Collard Greens
3 lbs. of collard greens, chopped and de-stemmed
1 ½ cups of chicken stock
1 ½ cup of water
1 medium yellow onion
2-3 chopped cloves of garlic
3 oz. Finely ground sage sausage
1 Tbsp. olive oil
2 tablespoons of Lillie’s Hot Sauce (Special Blend or Low Country Loco)
1 tsp. soy sauce
½ cup red wine
1 Tbsp. white sugar (tip: helps to cut bitterness of the greens)
Take your collard greens and separate the leaves and de-stem. Stack several leaves on top of each other, roll together. Using a large butcher knife on a cutting board, slice into strips. Rinse under cool water and drain in a colander.
Sauté sausage and onion with olive oil in a large pan. Add garlic once sausage and onions are completely cooked. Sauté garlic until slightly browned, add wine, soy sauce and reduce heat.
Next add the collard greens to a pot and mix together with sautéed ingredients, water, chicken stock, hot sauce, sugar and seasonings. On medium heat, cover and let cook down for 1-1 ½ hour or until greens are tender. Taste to confirm the tenderness you prefer. As desired add salt and pepper to taste.
Spicy Hoppin’ John Rice
6 cups of water
1 lbs. of dried Black-Eyed peas
1 cup of ham, rough chopped
1 large white onion, diced
1 large green bell pepper, rough chopped
2 garlic cloves, minced
3 Tbsp. Lillie’s Low Country Loco Hot Sauce
1 tsp. cumin
1 tsp. dried thyme leaves
1 tsp. of chili powder
1 Tbsp. course ground black pepper
1 can of tomato paste (~6 oz.)
4 cups of plain cooked rice
* To lessen cooking time, soak beans overnight in water.
Cook black-eye peas in 6 cups of water until almost tender, ~ one hour. Continue to add more water as needed during the cooking process. Test peas for doneness with tines of a fork.
Sauté ham, onions, bell pepper and garlic in olive oil. Place sautéed mixture inside beans and water pot.
Now add Lillie’s Low Country hot sauce, cumin, thyme leaves, chili powder, course black pepper and tomato paste to pot. Stirring continuously until tomato paste has liquefied.
Cover and let simmer for 30 minutes. Add water as needed during cooking process to keep mixture covered. (~1/2 inch depth)
Add cooked rice and stir until all is thoroughly incorporated.
Cover and heat on low until pot is sufficiently warmed through before serving.