Ozzie Smith loves start of spring BBQ training

Spring is here. And that means baseball season is here, as is the family tradition of firing up the grill. Legendary St. Louis Cardinals shortstop Ozzie Smith is always ready to share his passion for food and cooking out with friends and family. The Hall of Famer may no longer be seen tossing baseballs around on the diamond, but year-round you can find him tossing charcoal into his grill, creating all types of mouthwatering taste treats.

So, what’s the “Hall of Fame” dish you are known for on the grill?

“This season, it’s definitely going to be my St. Louis BBQ Pork Roast. I grill it in foil with some onions, garlic, cayenne pepper and a little KC Masterpiece Hickory Brown Sugar Barbecue Sauce. It’s perfection.”

What’s the biggest mistake people make when firing up the grill?

“Turning on the gas! A lot of folks are afraid of charcoal grilling because they feel it takes too long or that it’s too difficult, when really it’s quite simple. Nothing beats that authentic smoky flavor you get from a charcoal fire. It’s definitely worth the wait!”

Was the clubhouse food during your playing days as sophisticated as it is now?

“When I played, nutritional issues were not as prevalent as today. That is, we didn’t have special meals for vegetarians in the clubhouse. We had a real variety of post-game meals, including pasta, chicken and pizza.”

When out dining, do you mind signing autographs?

“I don’t mind signing for people when I’m out, but it is always appreciated when they wait until I have finished eating or not interrupt my table when it is obvious there is an ongoing conversation taking place.”

Did you have a favorite major-league town you particularly enjoyed visiting because of its restaurants?

“In Montreal, I had a favorite restaurant called Pimon Rouge that served the best Northern Chinese dishes. In Chicago, I always went to Ron of Japan downtown.”

Shortstop Shrimp Stack

1 pound extra large shrimp (21-25 count), peeled and deveined

Marinade:

1/4 cup extra-virgin olive oil

1/4 cup lime juice

1/4 cup chopped cilantro (about half of a bunch)

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 teaspoon crushed red pepper flakes

1 teaspoon minced garlic

8 bamboo or metal skewers

Combine all marinade ingredients in a large Glad Storage Bag, seal and toss to mix. Add the shrimp and toss to coat. Marinate for 30 minutes. If using bamboo skewers, soak them in water while the shrimp is marinating to prevent them from burning on the grill. When the shrimp are finished marinating, spear three shrimp per skewer. Grill shrimp on the outer edges of the grill over charcoal, approximately 400 F, for 2-3 minutes on the first side and 1-2 minutes on the second side. Serve on the skewer or remove shrimp from skewer and serve on a platter. Serves 4.

NOTE: Smaller shrimp can be used for this recipe. Simply adjust the marinating time to 25 minutes for large shrimp or 20 minutes for medium-sized shrimp. Be careful not to over-marinate shrimp, as it will affect the texture of the cooked shrimp.