This post first appeared on the Grilla Grills website.
This week on Veterans Day, 10 of our nation’s finest square off to see who can “smoke” the competition at the renowned World Food Championship in Orange Beach, Alabama.
The “Thrilla at the Grilla” competition, invited past and present first responders, active duty and reserve military service members and Veterans to submit their signature grilled or smoked dish. Submissions came in from all over the country and 10 were selected by World Food Championship judges.
“This competition celebrates those that serve our country alongside a great American past time; smoking and grilling food,” says Mark Graham, an Air Force Veteran and vice president of engineering at Grilla Grills.
The 10 finalists and their qualifying dishes are:
- Bill Yeates, Louisiana, Air National Guard – Grilled & Blackened Seafood Delight with Kickin Corn Maque Choux
- Troy Winter, North Carolina, Navy – Smoked Chocolate Bacon Pecan Pie
- Jason Schouweiler, Colorado, Navy – Whole BBQ Chicken
- Mike Castaneda, Kansas, Army – Grilled Thai Peanut Steak
- Bill Porterfield, Missouri, Air Force – BBQ Salmon with Bourbon Glaze
- Mike Southerland, Kentucky, Military Veteran – Red, White, and Blue Summer Breeze
- Danny Mounts, Navy – Steakhouse Wood Fired Pizza
- Geo Phelps, Ohio, Firefighter – Smokey Chili Cheezy Lasagna
- Chris Cannon, Florida, Coast Guard – Cajun Crab Stuffed Shrimp and Jicama Corn Salad
- David McAlexander, Navy – Tequila Lime Shrimp Tacos with Pineapple Pomegranate Salsa
Additional information about the competition as well as the finalists and their recipes are here.
About the author: Grilla Grills, the host of the “Thrilla at the Grilla” competition was started by two military Veterans and the Original Grilla grill designed with a lid that opens from side to side vs up and down allowing grillers that are lower to the ground, due to stature or being in a wheelchair, to easily operate the grill. Visit Grilla Grills Facebook page for live footage of the competition on Saturday, Nov. 11 from 1-4 p.m.