John Offerdahl’s Broward Health® Gridiron Grill-Off Delicious Grill Recipes

As we approach the fifth anniversary of John Offerdahl’s Broward Health Gridiron Grill-Off Food, Wine, & Tailgate Festival, we can enjoy some of the event’s delicious dishes in the meantime. So fire up those grills this Labor Day weekend and grill up one of these recipes from the event. Be sure to scroll to the bottom of the page and share these delicious recipes with your friends and family!

Dwight’s Pork Belly Candied Bacon Sliders, Courtesy of Dwight Stephenson and Chef Brandon Jones from The G Bar and Restaurant at Hilton Fort Lauderdale Marina


Challah Slider Buns
Pork Belly
Chicken Stock
Dijon Mustard

“JDH” Glaze:
Jack Daniels Tennessee Honey® Whiskey

Candied Bacon:
Brown Sugar
Black Pepper

Flour/Cornstarch Mixture

For the glaze, reduce a bottle of the “JDH” with a little honey.

Braise pork belly in chicken stock, cloves, garlic, ginger, celery and onions. When tender, take out and chill in liquid with a weight on pork to help give a consistent thickness. When chilled, remove from liquid and slice. Grill off each slice until they have deep, caramelized grill marks using the “JDH” glaze.

To candy the bacon, toss bacon in honey, brown sugar, and black pepper. Spray pan generously with baking spray and lay strips of bacon out. Cook at about 300° until crispy.

For the leeks, julienne them and toss them in a flour and cornstarch blend. Fry until crispy and dry on paper towel.

When finished, assemble starting with toasted buttered buns, grilled pork belly, sliced jalapeno, drizzle of glaze, drizzle of Dijon mustard, candied bacon and fried leeks.


Shula’s Grilled Spinalis Steak, Courtesy of Dave Shula & Chef Jonathan Tores from Shula’s on the Beach

Olive Oil
Spinalis Steak
Shula’s Seasoning Salt
Pinch Micro Greens
Lobster Ravioli

Lobster Broth:
Lobster Bodies
Carrot, Celery, and Onion
Tomato Paste
Salt, Pepper to taste
Canola Oil

Marinate beef with seasoning, salt, and oil and then grill to desired temperature and set aside. In a pot of salted boiling water, cook ravioli for 4-5 minutes, drain, and set aside.

In a stock pot, heat oil and sauté all vegetables and garlic until soft. Deglaze pan with Brandy, then add two quarts of water, tomato paste, and parsley. Cook to reduce by two-thirds. Season, strain, and cool.

To assemble, place lobster broth in the bottom of the bowl, add ravioli, and top with sliced steak. Garnish with micro greens.


McNeal’s Citrus Tamarind Baby Back Ribs, Courtesy of Don McNeal & Chef Kenny Velsor from the Grill at Calvary Chapel

Olive oil
White Onion
Black Pepper
Whole Coriander
Bay Leaves
Orange Juice
Tamarind Concentrate
Hoisin Sauce
Pineapple Juice
Sweetened Black Vinegar
Brown Sugar

Marinate the baby back ribs in orange juice, cilantro, black vinegar, whole garlic. Marinate overnight.

For the barbeque sauce, lightly sauté onion, garlic, and ginger in olive oil. Add all ingredients in pot and cook on low-medium heat for approximately 30 minutes. Strain through a china cap and cool.

Pre-heat the grill to 400°. Put on the grill 3-4 minutes on each side. Finish in the oven at 300° degrees for three hours, basting with tamarind BBQ sauce every hour.

If you haven’t purchased your tickets yet for this amazing event, make sure to visit to get your tickets now. All proceeds of the event will benefit the Offerdahl’s Hand-Off Foundation. You don’t want to miss Miami Dolphins legends with top local chefs preparing signature dishes, plus the best in food, wine, music, and more!