Enter Your Signature BBQ Dish to Win a Grill

Labor Day marks the unofficial end of summer and barbeque season, which is why most people like to go out with a grand grillin' BBQ bang. While you've got your best BBQ recipes on the brain, My Life Scoop wants to tap into your treasure trove of tastiness with a cool culinary-inspired contest. All you have to do to enter is share your favorite Labor Day BBQ dish as a Facebook post on My Life Scoop's page, or tweet us (@LifeScoop) your signature dish with the hashtag #LaborDayEats. Whether it's your passion fruit peach sangria or your bacon guacamole sliders, your good eats could earn you a sizzlin' prize.
Five finalists will be selected based on creativity, originality, and overall mouth-watering appeal by September 6, and the grand prize winner will be chosen based on audience vote on Facebook and Twitter. Speaking of mouth-watering, are you ready for the prize? It's a MarcO-Grill 1000. This unique grill lets you take the BBQ party anywhere (great for tailgating season!), as it runs on disposable propane canisters and has retractable legs. The sleek griller retails at $205.

There's still time to win. Enter now!

And if you need some charcoaled n' fiery inspiration, here are some of the most scrumptious entries so far!  Did your recipe make the cut?


Clubbles - Robert Ford

@Lifescoop Grilled peaches w/ Vanilla ice-cream! #LaborDayEats sprinkle peach halves w/ sea salt & cayenne. Hot grill, 4 mins, serve w/ IC.


ContestWeiner - Pamela Weiner

@LifeScoop Pepper-Crusted Sliced Steak on Texas Toast. Spread butter, pepper 1 side of steak, grill/slice thin, serve on TX Toast #LaborDayEats


MCJunkie

My #LaborDayEats is BBQ Grilled Scalloped potatoes. @LifeScoop


Trudy A Ferguson

Pork loin ribs rubbed with a sweet and spicy secret rub. I let them sit overnight to meld the spices to the ribs. I then put them in my smoker grill on smoke for 5 hours. The smell is incredible. For the last hour I blast them with high heat. When they come off the grill they are smokey sweet and spicey and falling off the bone.


Rachel Munyon

OK - It sounds really simple, but it's a family tradition and taste GREAT! Just take your favorite Hot dog (my mom and I like Casper's) slice it open - fill it with sauerkraut, wrap it in your favorite bacon, cook to your desired "doneness", and WAHLA!! You have the best tastin dog on the block!


Vince Scarpinato

‎Grilled Sausage Caprese Sandwich:

Take an Italian sausage link and remove the casing, flaten into a patty, lightly sprinkle with garlic powder, grill on both sides until medium well done, place fresh sliced tomato, fresh basil and slice of fresh whole milk mozzarella on top, drizzle olive oil on ciabatta bread and place on grill to lightly toast, rub a clove of fresh garlic on the bread after its toasted, assemble the sandwhich and wash it down with some chilled Chianti....


Gus Junior

Sinful Summer Sangria:

One bottle (750 milliliter) red table wine
1/2 cup brandy
1/4 cup lemon juice
1/2 cup simple syrup (1 cup water and 1 cup sugar heated to dissolve and cooled)
... 1/2 cup orange juice
1/2 cup triple sec
1 lemon, sliced into rounds
1 orange, sliced into rounds
1 lime, sliced into rounds
1 apple, cored and sliced

Mix all of the ingredients in a pitcher and let chill for 24 hours. Pour over ice and enjoy! CHEERS!


Gus Junior

Quick Weekday BBQ Ribathon:

I LOVE ribs- even on a weekday after work when time is not my friend. Heat the oven to 375. Rub two racks of baby back ribs with salt and pepper. seal inside a sheet of aluminum foil and place on a cookie sheet. Bake for 30 mins. Heat the grill HOT baby! Take the cookie sheet outside and remove ribs from the foil. Place bone side down on the grill. Generously b...aste meaty part with your favorite store bought sauce and cook for for 10 mins. Flip over the ribs and baste the bottom of the racks. Cook for 10 more minutes. Flip one last time and cook 5 more minutes. Place on a platter, carve and ENJOY! Baked ribs??? BBQ sacrilege....??? maybe. Delicious and easy...? YES!


Becca Smith

Refreshing Margarite Lime Chicken:

1 tbsp Lime Peel shavings
1/3 cup freshly squeezed lime juice
1/4 cup olive oil
2 tablespoons silver tequila
... 2 tablespoons fresh cilantro, chopped
2 cloves garlic, mashed
1 teaspoon chile powder
pinch salt and pepper
2 pounds boneless, skinless chicken breast halves, 6-8

Directions: (an hour before you plan to grill or the night before.

Place all ingredients, except for the chicken, in a gallon-sized zip top plastic bag. Squish to combine. Add chicken, seal bag, and turn to coat. Refrigerate for one hour or overnight. Throw those babies or the barbie, and serve over rice if you'd like.


Kathleen Drozdowski

One of my favorite BBQ dishes, my mom's pasta salad. She also added cubed summer sausage but I took it out to make it vegetarian.


Thaddeus Herrick

Peached Pork:

2lb. boneless pork loin roast, butterflied (the buther'll do that for ya)
8 cloves garlic, minced
2T rosemary, minced
8T olive oil
... coarse salt and freshly ground pepper
6 deliciously ripe summer peaches
4T unsalted butter

THE most delicious thing i've made on a grill. Ever.

Use a mallet to pound the roast to about 3/4'' thick. Combine the garlic, rosemary, and 2/3 the olive oil into a rub and slather both sides liberally. Do you have a Chapa? (Its a 12'' square or rectangular piece of cast iron.) Stick it on t...he grill and brush some oil on it. Let it heat up until a splash of water sizzles. Add the meat and cook on the first side for 10 minutes. Meanwhile, cut your peaches in half, pit them, and arrange them (flat-side down) around the cut of meat. Stick a pat of butter anywhere you can around the peaches. Flip the meat and cook for another 7 minutes. Let the meat rest off the grill for about 3 minutes, then cut and serve with the peaches.

*borrowed from "Seven Fires; Grilling the Argentine Way" by F.Mallman

Steven Raichlen 14 x 12-Inch Cast Iron la Plancha Griddle


Saif Rehman

prawns with hot sauce ........... + BBQ


Carol Cross

Grilled corn on the cob, then smear with garlic/herb cheese!


Sue Steele

Stuffed jalepeno peppers!


Carol Throckmorton

Mix of ground beef, minced garlic, minced onions, salt and pepper. Grilled and serve on a grilled pita.


Andrea Workman

Chile lime grilled corn:

Stir together slightly softened butter or margarine with lime zest, lime juice, and a generous amount of chile powder. Slather it on corn on the cob, wrap in foil and grill on medium heat for 30 to 45 minutes.


Debra Miller

Barbecued Pork Loin:

Sauce: 1 c ketchup, 2 tbsp lime juice, 2 tbsp Dijon mustard, 2 tbsp Balsamic vinegar, 2 tbsp honey, 1/2 cup Henry Bain sauce (a local wonderful old KY sauce), 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp chili pepper.

Meat: 1 center cut pork loin roast, 4-5 pounds, tied as needed. Rub roast with 1/3 c Olive oil, salt and pepper as needed for seasoning.

... Preheat your grill, low temp. Simmer your ketchup, lime juice, mustard, vinegar, honey, Henry Bain sauce, salt, peppers in saucepan for 15 minutes.

Wrap pork in foil, put on grill for approximately 1 1/2 hours, wrapping foil over the entire roast. Then loosen foil and baste roast with sauce every 10 minutes, till 165 degrees internally. Cooking time about 3 hours.

When roast is done, remove from grill, let stand 15 minutes. Roast should be tender enough to fall apart with a fork. Dip pork in left over sauce.

Complete Contest Rules

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