Veterans to Face Off at World Food Championship

Ten grill masters were selected from hundreds of entries this past summer and will be competing at the “Thrilla at the Grilla” grilling competition at the renowned World Food Championships on November 11, 2017 in Orange Beach, Alabama.

The “Thrilla at the Grilla” competition, hosted by Grilla Grills (seen at left), invited past and present first responders, active and reserve military service members, and veterans to submit their signature grilled or smoked dish. Submissions came in from all over the country and ten were selected by World Food Championship judges.

The ten finalists represent retired and active duty Navy, Air Force, Army, and Firefighters. Winning recipes vary from pecan pie to shrimp tacos.

Grilla Grills, the host of the “Thrilla at the Grilla” competition, is a leading manufacturer of pellet grills, smokers, and kamado grills. The company was started by two military veterans, and the Original Grilla (the OG) grill has a signature design with a lid that opens from side to side vs up and down, allowing grillers who are lower to the ground, due to stature or being in a wheelchair, to easily operate the grill.

“This competition celebrates those that serve our country alongside a great American past time: smoking and grilling food!” says Mark Graham, VP of Engineering at Grilla Grills and an Air Force veteran.

Here are some of the contestants and their signature dishes: 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; and Bill Porterfield, Missouri, Air Force – BBQ Salmon with Bourbon Glaze.

At left, George Phelps, Ohio, Firefighter – Smokey Chili Cheezy Lasagna.

For the complete list of 10 finalists and all recipes, head to: http://grillagrills.com/world-food-championships-grilla-grills/

Also tune into the Grilla Grills Facebook page ( https://www.facebook.com/GrillaGrills/ ) for live footage of the competition on Saturday, November 11 from 1-4 p.m.