Cooking has always been a task I’ve enjoyed my entire life. It has been a way to relax when I was a superintendent and now, traveling for work, a way to enjoy a fresh home-cooked meal. My mother taught home economics in a local high school, so I guess the trait is in my blood.

Whether in the kitchen or grilling outdoors, cooking is a way for family, friends or people in general to come together. During the pandemic, I was off the road a good deal of the time and was able to bond with my family over mealtime. I feel like from social media posts and other forms of communication that everyone else was participating in some similar form of activity. Hence, the birth of the Turfheads Grilling campaign with our good friends at Golf Course Industry. We have had many entries and banter back and forth during our yearlong campaign. I’m looking forward to trying some of these great recipes over the coming months.

As we come through the interruptions of the pandemic and life returns to a new normal, we hope that you join us and use grilling as a way to come together with family and friends.

President, AQUA-AID Solutions

Don Bloom

Durand Eastman Golf Course

Ingredients

For the wings

• 4 pounds wings cut into drumettes and flats
• 1 tablespoon aluminum free baking powder (NOT baking soda)
• ½ teaspoon salt
• 2 teaspoons garlic powder
• Pinch of cracked pepper

For the Buffalo sauce

• ¼ cup unsalted butter
• ½ cup Frank’s Original Red Hot Sauce
• 1 tablespoon brown sugar

Instructions

• Smoke at 375 for 35 minutes (flip halfway through).
• Optional sprinkle with Traeger chicken rub.
• Shake in sauce and return to smoker for 15 minutes.

Darren Davis

Olde Florida Golf Club

Ingredients

For the fish and sides

• Mangrove snapper
• Extra virgin olive oil
• Sallt and fresh ground peppper
• Finely chopped fresh garlic
• Asparagus
• Jasmine rice

For the lemon butter caper sauce

• 1 stick of unsalted butter
• Zest and juice from 1 lemon
• 2 to 3 tablespoons drained capers

Instructions

• Grill fish on the Big Green Egg with plate setter and indirect.
• Marinate fish in extra-virgin olive oil, light salt, fresh ground pepper and finely chopped fresh garlic.
• Flip the fish once after it turns from translucent to white at approximately 250 for 5 minutes.
• Grill for another 5 minutes until the fish is flaky.

Matt Giese

Syngenta

Ingredients

• 7 hard boiled eggs, cooked, cooled and peeled
• 3 tablespoons mayonnaise
• 1 teaspoon mustard (brown or spicy preferred)
• 1 teaspoon apple cider vinegar
• 1 to 11/2 teaspoons tarragon vinegar to taste
• 1 teaspoon Worcestershire sauce
• Salt and pepper to taste

Instructions

• Set smoker to 180 and allow to reach target temperature.
• Place peeled eggs directly on the grill grate for 30 minutes.
• Remove eggs and allow to cool.
• Slice eggs lengthwise and gently remove yolks into mixing bowl.
• Add mayonnaise, mustard and vinegars. Salt and pepper to taste. Mix well until smooth.
• Place mixture into halved egg whites. Sprinkle with paprika.
• Serve immediately or chill until ready to serve.