About Clint Cantwell
With a large online following and a passion for all things barbecue and grilling, Clint is the Editor of Grilling.com and pitmaster of Smoke in da Eye competition barbecue and grilling team. From his childhood in Texas to several years spent in Kansas City, Wisconsin, New Orleans and New York, Clint's passion for barbecue and grilling runs deep as he travels the country in search of the people, places and tastes that define our shared grilling culture. He currently resides just outside of Memphis, TN along with his wife, three children and Charcoal the dog, sharing his experiences, recipes, tips, techniques and more via the site, social media, traditional media, cooking demos and more.
- 6 Ounces blue curaco
- 6 Ounces pineapple rum
- ounces Ol Smoky Moonshine (plain) or grain alcohol
- 32 oranges, sliced thin
- 2 limes, sliced thin
- 1 lemon, sliced thin
- 2 Teaspoons white sugar
- 2 quarts lemonade
Toss orange, lemon, and lime slices with the sugar in a Glad ziptop gallon bag.
Preheat a charcoal grill to 350f. In my Smoke Hollow grill this takes about 3/4 of a chimney filled with Kingsford blue bag briquettes.
Remove the slices from the bag (retain the bag) and grill both sides until nice grill marks form, about 3-5 minutes. Return the slices to the bag.
Mix the lemonade, curaco, pineapple rum, and moonshine together. Add the fruit and the juices, to the punch.
Refrigerate for 1 hour or until chilled. Serve over ice with the fruit as a garnish.
Drink responsibly and enjoy!