When it’s time for cooking, the grill is Drew’s first choice


By Travis Svihovec

Drew Petersen

Drew Petersen

Drew Petersen has a lot on his plate right now, and not all of it is part of a meal he just took out of his smoker or grill.
Drew and his wife Hayle moved to Mobridge this spring. He’s a physical therapist at Golden LivingCenter, having earned a doctorate in that field from the University of Mary in Bismarck, N.D., in May. He provides services to Golden LivingCenter residents and other clients who need short-term therapy on an outpatient basis.
“I help them become more independent here or in the community,” he said.
The move to Mobridge is a homecoming for Hayle. She’s the daughter of Kurt and Robbi Neumiller of Mobridge and a 2008 graduate of Mobridge High School. She holds a master’s in special education from U-Mary. She will be the special education teacher at Wakpala School this fall. Drew and Hayle have purchased and are in the process of moving into a home in Mobridge.
Drew is a 2007 graduate of Lemmon High School. He played football and wrestled in high school and was a running back at U-Mary for three years. The college football season, he said, kept the athletes busy almost year-round.
“Your life was planned out for you,” he said. “We had about three weeks to ourselves in between.”
Drew earned a bachelor’s in biology with a minor in chemistry before starting on his physical therapy doctorate. During college he sold shoes at Scheel’s, and also provided in-home therapy services to a young man with cerebral palsy. He completed four two-month rotations before earning his doctorate. Those were at Avera St. Luke’s in Aberdeen, Hands on Health in Lemmon, Sakakawea Medical Center in Hazen, N.D., and at a skilled nursing facility in Bismarck.
Drew enjoys watching and participating in sports. He and his family are Notre Dame fans and traveled to see a football game last fall. He’s also an avid hunter and fisherman and uses his cooking skills on that harvest.
“I’m a griller,” he said. “Anything and everything. Steaks, some wild game.”
Drew in the last couple years has learned to use a homemade smoker given to him by his father-in-law.
“I like to smoke meats,” he said. “You can get it hot enough to cook, or cold smoke it and stick it on the grill or in the Crock-Pot.”
Along with all the other changes in their lives, Drew and Hayle are expecting their first child in September. It will be the first grandchild for Kurt and Robbi and also for Drew’s parents, Doug and Margaret Petersen of Lemmon.


Four seafood fettuccine
12 ounces fettuccine
2 minced garlic cloves
3 Tbsp. of butter
3 Tbsp. of flour
1 cup milk
1 can evaporated milk
1 can of crab meat (imitation crab)
1 can of canned lobster
1 can of tiny shrimp
1/2 cup shredded paramsean cheese
1 Tbsp. fresh parsley
1/4 tsp. of black pepper
1. Cook fettuccine according to package directions.
2. In large sauce pan sauté garlic and butter.
3. Stir in flour until blended.
4. Gradually add milk and evaporated milk.
4. Bring mixture to a boil.
5. Cook until thickened.
6. Add seafood and cheese, parsley, and pepper.

Prairie Carp Kabobs
4 grouse breasts
1 packet of thick cut bacon
1 (12-ounce) bottle of creamy Italian dressing
1. Cut grouse breasts into 1-inch cubed pieces.
2. Place cubes and dressing in a medium sized bowl stirring until meat is fully coated, let sit for 12-24 hours in refrigerator.
3. Weave bacon onto skewer between breast pieces (bacon, grouse, bacon, etc).
4. Cook meat on a grill at a high temperature until grouse is medium(be sure not to over cook as meat will become too firm).
5. Finish bacon in a pan at 350 degrees.

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