Grilled Banana Split Drizzled with Chocolate Fudge Sauce

A banana split on the grill? Sure, why not? Bananas have never tasted so good…especially when grilled to caramelized perfection! Today we put a warm twist on a cold classic. This is the perfect dessert for any barbecue, kids slumber party, or even a lazy breakfast. Top off this classic parlor dessert with decadent chocolate fudge, your favorite ice cream, a dollop of whip cream, and garnish with a maraschino cherry.
grilled banana split with chocolate fudge sauce
Serves: 6 // Prep time: 15 minutes | Grilling time: 3 to 4 minutes

INGREDIENTS

SAUCE

  • 1 cup heavy whipping cream
  • ½ cup light corn syrup
  • ½ cup granulated sugar
  • ¼ cup unsweetened cocoa powder
  • 8 ounces semisweet chocolate, chopped
  • 2 tablespoons unsalted butter
  • 1 cup chilled heavy whipping cream
  • 2 tablespoons confectioners’ sugar, sifted
  • 6 large, firm but ripe bananas
  • 1 tablespoon unsalted butter, melted
  • 1 pint vanilla or cherry ice cream
  • 6 maraschino cherries

INSTRUCTIONS

  1. In a saucepan over medium heat, bring the cream, corn syrup, sugar, and cocoa powder to a boil, whisking constantly. Remove from the heat and add the chopped chocolate and butter. Whisk until smooth. Let cool to thicken. Before drizzling the sauce on the sundaes later, rewarm it in a microwave oven in 15-second increments until warm but not hot.
  2. Using a handheld electric mixer on medium speed, beat the chilled whipping cream until the trail from the beaters is just visible, about 2 minutes. Add the confectioners’ sugar and continue to beat until soft peaks form. Cover and refrigerate until ready to use.
  3. Prepare the grill for direct cooking over medium heat (350° to 450°F).
  4. Cut each banana lengthwise in half (do not peel), and then brush the cut side with the melted butter. Grill the bananas, cut side down, over direct medium heat, with the lid closed, until warm and nicely marked, 3 to 4 minutes (do not turn). Remove from the grill and gently peel the bananas. Place two banana halves (you may need to cut them in half to fit your bowl) in each of six bowls or sundae dishes. Top with ice cream, chocolate fudge sauce, sweetened whipped cream, and cherries. Serve immediately.
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Sweet and Spicy Baby Back Ribs

Is the nice weather outside getting you excited to grill? Well, this sweet and spicy recipe for baby back ribs make the perfect dish for grilling get-togethers. The tender meat just falls off the bone, and your friends and family will devour them in no time. The mouthwatering ribs get their flavor from the hot sauce, featuring Sriracha, cayenne pepper and maple syrup. The sweetness and spiciness behind these succulent ribs create gooey goodness in every bite. Serve with ice cold beer and plenty of napkins!

Sweet and Spicy Baby Back Ribs

Serves: 4 // Prep time: 25 minutes | Grilling time: 2¾ to 3¾ hours

INGREDIENTS

RUB

2 tablespoons packed brown sugar
1 tablespoon kosher salt
1 tablespoon paprika
2 teaspoons mustard powder
1 teaspoon freshly ground black pepper
¾ teaspoon ground cayenne pepper
2 meaty racks baby back ribs, each 2 to 2½ pounds

MOP

1 cup apple juice
¼ cup cider vinegar

SAUCE

½ cup maple syrup
½ cup ketchup
½ cup cider vinegar
4 ounces bourbon
¼ cup Dijon mustard
2 tablespoons hot chili-garlic sauce, such as Sriracha
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
½ teaspoon ground cayenne pepper

INSTRUCTIONS

  1. Combine the rub ingredients. Using a dull knife, slide the tip under the membrane covering the back of each rack of ribs. Lift and loosen the membrane until you can pry it up, then grab a corner of it with a paper towel and pull it off. Season the racks all over with the rub and allow them stand at room temperature for 45 minutes before grilling.
  2. Prepare the grill for indirect cooking over low heat (250°F to 350°F).
  3. In a small bowl mix the mop ingredients.
  4. In a saucepan combine the sauce ingredients. Bring to a boil over medium-high heat, and then reduce the heat to medium-low and simmer, uncovered, until the sauce reduces by half and has a syrupy consistency, 6 to 8 minutes, stirring frequently. Remove from the heat.
  5. Grill the ribs, bone side down, over indirect low heat, with the lid closed, for about 2½ hours, rotating them two to three times so that both sides of each rack spend the same amount of time closest to the heat. After the first hour of cooking, baste with the mop. Continue to baste every 30 minutes or so.
  6. After 2½ hours, check to see if one or both racks are ready to come off the grill. They are done when the meat has shrunk back from the ends of most of the bones by ¼ inch or more. Lift a rack by picking up one end with tongs. It should bend in the middle and the meat should tear easily. If the meat does not tear easily, continue to cook until it does, up to 1 hour more.
  7. Remove the racks from the grill and lightly brush them on both sides with some of the sauce. Return the racks to the grill and cook over indirect low heat, with the lid closed, until the surface is slightly crispy, 10 to 15 minutes, turning occasionally. Remove from the grill and let rest for 5 to 10 minutes. Cut the racks between the bones into individual ribs and serve warm with the remaining sauce.
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Self-Cleaning Water System

Marquis Spas takes the chore out of hot tub management with a smart self-cleaning & filtration system to automate the process. Watch how it works!

self-cleaning hot tub water system

How it Works:

  1. Vortex skimmers skim surface contaminants such as body oils and lotions then direct them into the filter cartridges which trap contaminants and particulates.
  2. Water is also drawn from the footwell through a safety suction fitting.
  3. Water is forced upward through the filter to trap debris that may settle at the bottom of the spa, mixing, recirculating and filtering all the water, surface to floor. This translates to circulating about 24,000 gallons of water daily! (Based on using a MP160 pump.)
  4. Filtered water is drawn into primary jet pump.
  5. Water is simultaneously routed through the high-flow heater assembly.
  6. Ozonator’s high-output, energy efficient design converts oxygen into activated ozone gas. Mazzei® injector mixes ozone with water which is then introduced into the mixing chamber.
  7. Bacteria and other contaminants are oxidized before ozone converts back to oxygen.
  8. Residual ozone and converted oxygen are reintroduced into the spa water through a dedicated fitting for maximum efficiency.
  9. Water passes through the in-line sanitation system and is treated with natural minerals and bromine before reentering the spa.
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Filet Mignon with Gorgonzola Creamed Spinach

Enjoy the good life with this rich and tasty recipe for Filet Mignon with Gorgonzola Creamed Spinach. Filet Mignon is the most tender cut of steak you can buy, and what better time of year to splurge on a fancy meal then Valentine’s Day? Creamed spinach is a steakhouse tradition, and the buttery bite from the Gorgonzola cheese really enhances flavor of the entire dish.  Enjoy an elegant entree for you and someone special in the comfort of your own home this Valentine’s Day!
Filet Mignon
Serves: 4 // Prep time: 20 minutes | Grilling time: 8 to 10 minutes

INGREDIENTS

  • 4 filet mignon steaks, each about 8 ounces and 1¼ inches thick
  • Extra-virgin olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon coarsely ground black pepper

SPINACH

  • 1 pound fresh baby spinach
  • 2 tablespoons unsalted butter
  • ¼ cup finely chopped shallots
  • 2 teaspoons minced garlic
  • 2 tablespoons all-purpose flour
  • 1 cup half-and-half
  • ⅛ teaspoon ground nutmeg
  • ¼ cup crumbled Gorgonzola cheese

INSTRUCTIONS

  1. Pat the steaks dry, brush them with the oil, and season evenly with the salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
  2. Prepare the grill for direct cooking over high heat (450° to 550°F).
  3. Meanwhile, bring a large pot of salted water to a boil. Add the spinach and cook just until wilted, about 1 minute. Transfer to a large colander and drain extremely well, pressing firmly on the spinach, or wrap in a clean kitchen towel and squeeze to remove as much excess liquid as possible. Coarsely chop the spinach and set aside.
  4. In a large skillet over medium-low heat, melt the butter. Add the shallots and garlic and cook until very tender, 7 to 8 minutes, stirring occasionally. Add the flour and cook until golden brown, about 1 minute, stirring constantly. Increase the heat to medium; gradually add the half-and-half and stir until the mixture thickens, 2 to 3 minutes. Stir in the spinach and nutmeg and cook until heated through, 1 to 2 minutes. Remove from the heat, add the cheese, and stir until melted. Cover to keep warm.
  5. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 8 to 10 minutes for medium rare, turning once or twice. Remove from the grill and let rest for a few minutes. Serve warm with the Gorgonzola creamed spinach and crusty bread or French fries, if desired.

Recipe courtesy: www.weber.com/recipes

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Hassle Free Water Maintenance

One of the most intimidating aspects of owning a hot tub or shopping for one can be water maintenance. It used to feel like you needed a master’s degree in Chemical Engineering to understand how to balance the alkalinity, pH, hardness, sanitizers and oxidizers. Now, caring for your hot tub water is easier than ever! Say “good-bye” to handling and measuring chemicals and floating filter devices and say “hello” to the new era of hassle-free water maintenance. Jeff Shaw from Marquis Spas show us their new filter system that’s built right in to the hot tub. This means less work for you and more time to relax and enjoy your hot tub!

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Andouille Sausages with Stewed Greens and White Beans

This hearty recipe for Andouille Sausages with Stewed Greens and White Beans is full of flavor & loaded with vitamins! If you haven’t tried kale yet, now is the time. This super green is packed to the max with nutrition and is one of the healthiest vegetables around. Improving your health though doesn’t mean you have to sacrifice flavor. The Andouille sausage gives the dish a spicy, Cajun-style flare. Plus, for people with restricted diets this recipe is both gluten & dairy free.

Andouliie Sausage

Serves: 4 // Prep time: 15 minutes, plus about 30 minutes for the greens and beans | Grilling time: 8 to 10 minutes | Special equipment: deep cast-iron Dutch oven or other heavy skillet

INGREDIENTS

  • 4 smoked andouille sausages, each about 4 ounces
  • 1 tablespoon vegetable oil
  • 1 cup finely diced yellow onion
  • Pinch crushed red pepper flakes
  • 2 teaspoons minced garlic
  • 2 bunches kale or collard greens, stemmed and cut into ¼-inch ribbons
  • ½ teaspoon kosher salt, plus more to taste
  • 2 cans (each 14 to 15 ounces) white beans, rinsed and drained
  • 1½ cups chicken broth
  • 2 tablespoons fresh lemon juice

INSTRUCTIONS

  1. Prepare the grill for direct cooking over medium heat (350° to 450°F).
  2. Grill the sausages over direct medium heat, with the lid closed, until browned and warmed through, 8 to 10 minutes, turning once or twice.
  3. Heat a deep cast-iron Dutch oven over medium heat. Add the oil, onion, and red chile flakes and sauté until softened, about 5 minutes. Add the garlic and cook for 1 minute more. Stir in the greens gradually, adding more as each handful becomes limp, until all are thoroughly wilted, about 5 minutes. Season with ½ teaspoon salt and fold in the beans.
  4. Stir in the broth, bring to a boil, reduce to a steady simmer, cover, and cook for 10 minutes. Uncover and simmer until the liquid has thickened, about 5 minutes. Smash some of the beans with the back of a spoon. Stir in the lemon juice and season with more salt, if needed.
  5. Nestle the grilled sausages into the beans and cook gently for 2 to 3 minutes to reheat the sausages and combine the flavors. Serve warm.

recipe courtesy: www.weber.com/recipes

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