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.

Ryan Cummings

Elcona Country Club

Ingredients

• 1½-pound thin round steak, sliced into 1/2-inch slices
• 5 to 7 kosher dill pickles, cut into thin strips
• 2 onions, cut into slices
• 5 to 7 pieces thick cut bacon
• Salt and pepper
• 2 cans tomato soup

Instructions

• Lay strips of round steak flat on a cutting board. Place one pickle slice, a bit of bacon and a bit onion on each steak strip. Roll the strips and hold together with toothpicks.
• Prepare a smoker with hickory material and preheat to 180 degrees.
• Place rouladen on smoker grates and smoke for 30 minutes.
• Remove from grill and increase heat to 325.
• Add rouladen to a Dutch oven that contains the tomato soup mixed with one can of water.
• Place Dutch oven on smoker and cook for 90 minutes.
• Serve over traditional spaetzle or German noodles.

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.