Happy Valentine’s Day: Feeling The Flames!

Treat your Valentine to an amazing grilled dinner! Nothing says love is in the air like the smell of charcoal and grilled foods. Make a reservation this Valentine’s Day with Americana Grills and make your mark with our grills.

Americana Grills has put together a special selection of grilled foods that will ensure your Valentine will start to feel the flames of love.


Burnin Love


Garlic Grilled Shrimp


4 cloves garlic minced

1/3 cup olive oil melted

2 tablespoons chopped parsley

1 tablespoon fresh basil chopped

2 teaspoons lemon juice

1 tablespoon tomato paste

1/2 teaspoon salt

1/2 teaspoon black pepper

1 lb shrimp peeled and deveined


Combine all ingredients in a bowl and whisk. Allow shrimp to marinate at least 20 minutes.

Preheat grill to medium heat.

Thread shrimp on skewers and grill 2-3 minutes per side. Remove from skewers and place in a serving bowl.

Drizzle with garlic butter and serve warm with lemon wedges if desired.


Grilled Lobster Tails


1/4 c. melted butter

1 tbsp. lemon juice

1/2 tsp. lemon zest

2 tbsp. freshly chopped chives, plus more for garnish

2 tbsp. freshly chopped parsley, plus more for garnish

1 clove garlic, minced

1/4 tsp. kosher salt, plus more for seasoning

4 (8-oz.) lobster tails

Extra-virgin olive oil, for brushing

Freshly ground black pepper

Pinch of crushed red pepper flakes

Lemon wedges, for serving


Preheat a grill or grill pan over medium heat. In a small bowl, whisk together melted butter, lemon juice, zest, chives, parsley, garlic, and salt.

Using kitchen shears, cut top of lobster shell from meaty portion of tail. Using a knife, cut halfway through meat down the center, without cutting all the way through. Insert a skewer lengthwise through the lobster to keep lobster from curling up when cooked.

Brush all over with oil and season with salt and pepper. Grill flesh side down until lightly charred, about 6 minutes. Flip lobster and dollop a spoonful of butter mixture on flesh side. Grill until just cooked through, about 5 minutes more.

Remove lobster from grill and sprinkle with red pepper flakes. Serve with lemon wedges.

Grilled Garlic & Rosemary Prime Rib


1 prime rib beef roast (7 ribs; 16 to 18 pounds), tied at 2-inch intervals

6 cloves garlic, each clove peeled and cut lengthwise into 4 pieces

4 to 6 sprigs fresh rosemary, or 1 tablespoon dried rosemary


The Rub

2 tablespoons black peppercorns

2 tablespoons dried rosemary

2 tablespoon coarse salt (kosher or sea) 2 tablespoons sweet paprika 

 Prepare the beef: Using the tip of a slender paring knife, make a series of 1/2-inch-deep holes in the roast, mostly in the sheath of fat on top, but also in the sides and bottom. The holes should be about 2 inches apart. Insert slivers of garlic in half of the holes. Strip the leaves off one or two of the rosemary sprigs and insert them in the remaining holes (or insert the dried rosemary). Slide the remaining sprigs of rosemary under the string used to tie up the roast.

Make the rub: Grind the peppercorns and dried rosemary to a fine powder in a spice mill or blender. Add the salt and paprika and grind to mix. Rub the mixture all over the roast, especially over the sheath of fat on top.

 Set up the grill for indirect grilling, place a large drip pan in the center, and preheat the grill to medium.

 When ready to cook, brush and oil the grill grate. Place the roast, fat side up, on the hot grate over the drip pan and cover the grill.

 Grill the roast until cooked to taste, 3 1/2 to 4 hours for a medium-rate roast of this size, figuring on 12 to 14 minutes per pound. (If using a charcoal grill, you’ll need to add 10 to 12 fresh coals to each side every hour. If using a gas grill, keep the cover closed at all times.) Use an instant-read meat thermometer to test for doneness; you’ll want to cook the roast to 135 degrees F for medium-rare, 160 degrees F for medium.

 Transfer the roast to a platter or carving board and cover it loosely with aluminum foil. Let the roast rest for 10 to 15 minutes before carving and serving. The easiest way to carve the roast is to cut it into rib sections using a long, slender knife, then slice it into thin slices to serve.

The Finish:


Brazilian Truffles


1 Tbsp. Butter

14 oz. Sweetened Condensed Milk

¼ Cup Cocoa Powder

 ¼ Tsp. Chili Powder

Chocolate Sprinkles


Melt Butter in cast iron skillet

Pour in Sweetened Condensed Milk

 Stir in Cocoa Powder and Chili Powder

Pour mixture onto plate and Chill for 1 hour

Hand roll truffles into 1” balls and then roll in Chocolate Sprinkles

Americana Grills will have your Valentine saying be still my burin heart. Grill with us this Valentine’s Day!



What are you cooking for your valentine? Americana Grills is here to help you feel the flames of love by giving away a brand new Americana Walk-A-Bout Charcoal Grill!!!

Happy Valentine’s Day From Americana Grills!

Follow us on Facebook, Instagram & Pinterest

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *