America's Only Magazine Dedicated To ALL Things Barbecue and Grilling!

Barbecue Recipes

Welcome to the recipes from our beloved contributors. What you will find below are just a few of the truly amazing dishes that have been shared with our readers over the past 30 years of publishing the Barbecue News Magazine

BBQ Sauces

BASIC BARBECUE SAUCE
(makes about 2 1/2 cups)

2 cups ketchup
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup firmly packed brown sugar
2 tablespoons molasses
2 tablespoons prepared mustard
1 tablespoon Tabasco sauce
1 tablespoon of your favorite barbecue rub
2 teaspoons liquid smoke
1/2 teaspoon black pepper

Combine all the ingredients in a nonreactive saucepan and bring slowly to a boil over medium-high heat. Reduce the heat to medium and gently simmer the sauce until dark, thick, and richly flavored, 10 to 15 minutes. Transfer the sauce to clean, or even sterile, jars and store in the refrigerator. It will keep for several months.

BASIC MOP SAUCE
(makes about 2 cups)

2 cups distilled white vinegar
1 tablespoon coarse salt
1 teaspoon black pepper, or more to taste
1 teaspoon hot red pepper flakes, or more to taste
1 small onion, thinly sliced
1 jalapeño pepper, thinly sliced

Place the vinegar, salt, black pepper, and hot pepper flakes in a nonreactive bowl and whisk until the salt dissolves. Stir in the onion and jalapeño. Taste for seasoning, adding black pepper or hot pepper flakes as necessary. Brush on grilled chicken or pork once the outside is cooked. The mop sauce can be made several hours in advance but use it the same day.

SWEET BRINE FOR PORK OR POULTRY
  • 3/4 c. kosher salt
  • 1/2 c. molasses
  • 1/4 c. white cane sugar
  • 1 Tbsp. garlic powder
  • 1/2 Tbsp. onion powder
  • 1/4 c. white pepper
  • 1/2 c. fresh lemon juice
  • 12 oz. ginger ale
  • 3 and 3/4 qts. distilled bottled water

Combine all of the ingredients in a stockpot and bring to a boil reduce heat and simmer until all of the ingredients have dissolved. Cool to room temperature.

BEEF MARINADE
  • 1/4 c. non-iodized sea salt
  • 1/4 c. white cane sugar
  • 2 c. water
  • 1 c. soy sauce
  • 1 c. apple cider
  • 1-1/2 oz. Jack Daniels
  • 1 Tbsp. onion powder
  • 1 Tbsp. garlic powder
  • 1/2 Tbsp. fresh grated ginger
  • 1/4 tsp. ground clovesFill a large container with above ingredients. Mix thoroughly until well dissolved.  Marinate as desired.
CHICKEN MARINADE
1/2 cup dry white wine
Juice and zest of 1/2 lemon
3 Tbsp. vegetable oil
2 Tbsp. snipped parsley
1 tsp. dried thyme
1/2 tsp. dried basil leaves
Salt and pepper to taste

Combine all ingredients and blend well.

SESAME-CHILE SALSA
Barbecue Is Now
By Paul Kirk CWC, Ph.B., B.S.A.S.
Kansas City Baron of BBQ
Barbecue Guru
Order of the Magic Mop
Ambassador of BBQ
Certified Master BBQ Judge
[email protected]

1/2 c. scallions, sliced
1/2 c. cilantro, chopped
2 Tbsp. sesame seeds
2 Tbsp. sesame oil
2 tsp. chili oil
1 Tbsp. soy sauce
2 Tbsp. kimchi, chopped
1 lime, juice of
Salt and freshly ground black pepper as needed

Combine all ingredients in a medium bowl. Reserve, refrigerated, up to 1 day.
Yield: 1 cup

Another good use of pulled pork is making loaded baked potatoes.

MILD MEMPHIS BARBECUE SAUCE

Let’s start with one of my favorites, Paul Kirk’s recipe for Mild Memphis Barbecue Sauce. According to Kirk, “Don’t mistake mild for boring.” This sauce doesn’t have much heat, but it’s got a nice tang from the vinegar and mustard, and plenty of flavor besides. Makes about 3 cups.

12-ounce can tomato paste
1 cup white vinegar
1/2 cup water
1/2 cup prepared yellow mustard
1/4 cup dark brown sugar, packed
1/3 cup Worcestershire sauce
1 tablespoon butter
1/2 cup minced onion
2 teaspoons black pepper
1 teaspoon granulated garlic
1 teaspoon salt
1/2 teaspoon cayenne

Combine all of the ingredients in a large nonactive saucepan, and blend well. Bring to a quick boil, then reduce the heat and simmer for 10 to 15 minutes. Serve warm or chilled.This sauce will keep for several weeks in an airtight jar in the refrigerator.

How to use it:
Besides using this sauce with pork, try it as a finishing sauce for chicken or turkey. Begin applying the sauce about 30 minutes before the end of the cooking time.Variations: You can mellow the sauce a bit by switching from white vinegar to cider vinegar. Or if you want a little more punch, add a tablespoon of chili powder or Kirk’s Master Barbecue Spice.

MUTHA SAUCE

1/4 cup vegetable oil
1 cup minced onion
1/2 cup minced green pepper
1 jalapeño pepper, seeded and minced
Pinch each of Kosher salt & black pepper
2 tablespoons minced garlic
1 can (28 ounces) tomato sauce
2 cups ketchup (preferably Heinz)
1 cup water
3/4 cup Worcestershire sauce

Pour the oil into a large saucepan and set over medium-high heat. Toss in the onions, green peppers, and jalapeños and give them a stir. Season with a pinch of salt and pepper and cook til soft and golden. Add the garlic and cook for 1 minute more. Dump in everything else except the Liquid Smoke. Bring to a boil, then lower the heat so the sauce simmers. Simmer for 10 minutes. Swirl in the Liquid Smoke and let the sauce cool. Pour it into a container, cover, and store in the fridge til ready to use. Makes 6 to 7 cups.Variation: Hot BBQ Sauce

Add 2 or 3 seeded and minced habañera peppers (about 1-1/2 teaspoons to 1 teaspoon) along with the onions, peppers, and jalapeños. Also add 1/2 teaspoon cayenne pepper along with the other ingredients for extra punch. (A company sauce very similar can also be ordered from their web site.)

HOMEMADE HONEY BEER MUSTARD

By Kent “The Deck Chef” Whitaker
[email protected]

Are you ready for some robust flavor from some homemade mustard? What if it was made with BEER? What if you now flavored it with a bit of honey? Now we’re talking!

Imagine a Boston butt rubbed down with your homemade blend. Or, just a nicely grilled bratwurst or hotdog with you concoction spread across.

All you need is some mustard seeds and a liquid… or liquids. You can make mustard from seeds or from ground/powdered mustard. For this article I’m working with seeds!

Mustard Trivia!
First let me give a shout out to the National Mustard Museum in Middleton, Wisconsin as well as the USDA. The National Mustard Museum is one of the largest tourist draws in the state of Wisconsin!
• The National Mustard Museum features over 5,676 mustards from all 50 states and more than 70 countries
• According to the USDA there are three types of mustard seeds – yellow, brown and oriental.
• Yellow is considered the mildest.
• According to the USDA mustard in the United States is grown in Idaho, Montana, North Dakota, Oregon and Washington.
• Mustard sales are $300 million annually.
• French’s is the top brand with a third of the market. Private labels are second with around 20%. Kraft’s Grey Poupon has 15% for third place.
You can learn more at the National Mustard Museum!

Mustard & Beer!
In order to make your own mustard from mustard seeds you need some… mustard seeds and liquid. Most people use a combination of vinegar and water. Here’s where you can begin to play with things. Beer can replace the water!

I started this process with the idea of just making a flavor packed mustard with a touch of beer flavor. The question quickly came up about different types of beer.

There are slight variations between several beers but the only noticeable two are between an amber beer and a dark beer. What I’m saying is your $8 stout craft beer will probably yield the same results as a $2 stout from the corner market – flavor wise. The same can be said between a high dollar craft beer and some ice cold Bud or Pabst Blue Ribbon.

Here’s the four basic steps: They are the same if you are using water, beer, wine, etc. as your liquids.

Step 1 – SOAK
Combine equal portions of Apple Cider Vinegar and your choice of beer. Mix enough to cover the seeds in a non-reactive bowl. Soak the seeds, covered in a glass bowl in the fridge, for two – three days. Check every day or so, remix, stir, and add a touch more liquid if needed.

Step 2 – BLEND
Puree in a blender or food processor. You can use a food processor or a blender to turn your soaked seeds into a spreadable mustard. A light touch of the start button produces a chunky style mustard. Keep things going and the results are a creamier style mixture.

You can hold a spoonful or two (or even more) of the soaked whole seeds to the side when you mix. Add then add them in after you blend, stir, and you’ll have a very tasty and textured mix!

Step 3 – FLAVOR
Now’s the time to add additional flavors! After the soak, and the blend, you can now start playing around with additional ingredients. How about Tennessee Whiskey, Kentucky bourbon, brown sugar, maple syrup, honey, hot sauce, and more. Simply add some desired ingredients a little bit at a time.

Step 4 – REST
The first taste of your homemade mustard might bring tears to your eyes! Allow the mustard to chill, covered, for a while in the fridge, and mellow a bit! Allow for some down time – you’re mustard needs a break!

One closing note. A mustard made with vinegar and water has a pretty long stored in the refrigerator shelf life. I’ve been told that once you start adding things such as beer and honey the shelf life decreases. Have fun making your own mustard! I think it’s something that once you’ve tried it you’ll keep coming back to it.

Kent Whitaker, also known as “The Deck Chef,” is a culinary writer and cookbook author. He’s also penned young reader and history titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motorsports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love when he fires up the smoker or grill.

TEXAS BBQ SAUCE

1 bottle Worcestershire sauce
1 beer
1/2 c. ketchup
1/2 c. apple cider vinegar
1/2 c. minced onion
1/4 c. minced jalapeno pepper
3 Tbsp. lemon juice
3 Tbsp. brown sugar
2 Tbsp. minced garlic
1 stick melted butter

Combine all of the ingredients in a sauce pan and bring to a boil. Reduce heat and simmer.

RED WINE MARINADE

1/3 c. red wine vinegar
2 Tbsp. vegetable oil
1 Tbsp. Dijon mustard
2 cloves garlic, minced
3/4 tsp. Italian seasoning
1/4 tsp. coarse ground black pepper
TEXAS BBQ SAUCE

Ingredients:

11⁄2 cups (355 ml) ketchup, such as Simply Heinz

3 tbsp (45 ml) cider vinegar

2 tbsp (30 ml) Worcestershire sauce

1⁄4 cup (60 g) packed light brown sugar

1 tsp smoked paprika

1 tsp granulated garlic

1 tsp chili powder

2 tsp (5 g) onion powder

1⁄4 to 1⁄2 tsp cayenne pepper (depending on how much of a kick you prefer)

3 tbsp (60 g) molasses

2 tsp (8 g) prepared yellow mustard 

Directions:

In a medium-sized saucepan, combine all the ingredients and bring it to a gentle boil over medium heat, stirring to dissolve the sugar. Lower the heat to low and simmer until it’s slightly thick-ened, 15 to 20 minutes, stirring frequently. Let the sauce cool, transfer it to a jar and store it in the refrigerator for up to a month. 

HOMEMADE STEAK SAUCE

Homemade Steak Sauce

By Paul Kirk

[email protected] 

Ingredients:

1/2 cup ketchup

1 large garlic clove minced

2 tablespoons water

2 tablespoons plain vinegar or white wine vinegar

1 1/2 tablespoons lemon juice

1 tablespoon soy sauce

1 tablespoon light brown sugar

2 teaspoons fresh grated ginger

1/2 tablespoon Dijon mustard

1/4 teaspoon red pepper flakes

Directions:

Combine all the ingredients in a small saucepan and bring to a boil. Reduce heat to a simmer and cook for 30 minutes, stirring occasionally. Let cool and then transfer to an airtight container. Refrigerate until needed. Enjoy!

BBQ Rubs

ALL-PURPOSE RED RUB
  • 1/2 cup paprika
  • 1/2 cup kosher salt
  • 1/2 cup light brown sugar
  • 1/2 cup granulated garlic
  • 6 tablespoons granulated onion

Combine all the ingredients in a bowl and rub them together with your hands. Store in a plastic or glass container until ready to use. Makes 2 and 3/4 cups.  Rubbing spices into meat is the essential first step to great barbecue. This is a great starter rub, but feel free to personalize it. Add some of your favorite herbs or pulverized dried smoked chiles. Just make sure you keep the sweet, savory, and spicy flavors in balance.

SPICE RUB
1 Tbsp. granulated onion
1 Tbsp. cane sugar
1 Tbsp. non-iodized salt
1 tsp. mild chili powder
1 tsp. black pepper
1/2 tsp. ground cumin
1/2 tsp. cayenne

Mix the seasonings well.  Store in an air tight container until use.

CAJUN SEASONING

2-1/2 tbsp. sweet paprika
1 tbsp. ground cayenne pepper
2 tbsp. granulated garlic
1 tbsp. dried thyme
1 tbsp. cracked black pepper
1 tbsp. dried oregano
1 tsp. ground white pepper
1 tbsp. onion powder

Combine ingredients in a mixing bowl. This seasoning will keep, stored in a covered jar, for three months. (Editor’s note: Frugé Cajun Crawfish.com is in Branch, Louisiana. Until 1996, their sales were almost exclusively wholesale to restaurants. Then came the internet and their website was born – www.cajuncrawfish.com. In addition to Turduchen, CajunCraw fish.com specializes in farm-raised crawfish, Cajun meats, shrimp, fresh fish, and Louisiana rice. Tennessee Gourmet™ Snappy Pepper Jelly is available at TNgourmetsauce.com. Bellycheer Gourmet Jalapeño Sauce is available at porkysgourmet.com.

by Mike Stines
Author, “Mastering Barbecue”
(Ten Speed Press, 2005)
[email protected]

BBQ Appetizers and Snacks

SMOKY CHICKPEA DIP

1/2 lb. dried chickpeas, soaked overnight and drained
1 tsp. cumin seeds
4 large cloves garlic, smashed
3 Tbsp. fresh lemon juice
1 tsp. hot pimentón or other hot paprika
1/8 tsp. cayenne
2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 Tbsp. extra-virgin olive oil with lemon*
Salt and pepper to taste
2 Tbsp. cilantro, minced
Grilled pita bread or bread

In a medium saucepan, cover the chickpeas with 3 inches of cold water and bring to a boil.  Reduce heat, cover and simmer until just tender, about 1  1/4 hours.  Drain and pat dry with a clean tea towel.

Meanwhile, in a small skillet, cook the cumin seeds shaking the pan until they are lightly toasted, about 3 minutes.  Transfer to a spice or coffee grinder and let cool then grind to a fine powder.

In a food processor, combine the chickpeas, garlic, lemon juice, cumin, pimenton and cayenne pulse until finely chopped.  With the machine on, add the 2 tablespoons oil and the lemon oil in a slow steady stream and puree until the chickpea dip is very smooth.  Season the dip with salt and pepper, scrape into a shallow bowl.  Drizzle with oil and garnish with cilantro and serve with bread.

*Bottles of lemon-flavored extra virgin olive oil – made by crushing olives with lemons.  Are available at specialty markets and some large supermarkets.

This is a very good hors d’oeuvre when served with bread that has been brushed with olive oil and seasoned with salt and pepper and pimentón before grilling.  You can use canned chickpeas in place of the dried ones, but the texture and flavor won’t be quite as interesting.

CHICKEN AND PEACH WONTONS
Barbecue Is Now!
By Paul Kirk CWC, Ph.B., B.S.A.S.
Kansas City Baron of BBQ
Barbecue Guru
Order of the Magic Mop
Ambassador of BBQ
Certified Master BBQ Judge
[email protected]

Nonstick cooking spray
8 oz. ground raw chicken or turkey (cooked smoked chicken) *
3 oz. creamed cheese, softened*
1/4 c. pineapple juice
3 Tbsp. finely chopped green onions
1 Tbsp. soy sauce
1 tsp ground ginger
1/2 c. finely chopped, peeled fresh or frozen peaches thawed (use peach jam) *
1/4 tsp. crushed red pepper
36 wonton wrappers
Cooking oil for deep fat frying

For Filling: coat a large skillet with nonstick spray; heat over med high heat. Cook and stir chicken or turkey until no longer pink; drain. add pineapple juice, green onion, soy sauce and ginger. Bring just to boiling reduce heat. Simmer uncovered for 4 minutes or until liquid evaporates. Stir in peaches and pepper. Cool mixture slightly.

To fill: Spoon 1 rounded tsp of chicken mixture into center of each wonton wrapper. Brush edges lightly with water. Fold the four sides together toward center; pinch corners and seams closed.

Meanwhile heat 2 inches of oil in a heavy saucepan or deep fryer to 365° degrees F. Fry wontons, 4 at a time for 1-1/2 to 2 minutes or until golden brown, turning once. Remove wontons from oil; drain on paper towels.  Place fried wontons in a single layer on baking sheet. Keep warm in a 300*F oven whiling frying remaining wontons. serve warm. Makes 36 wontons.

CHICKEN SALAD WITH BACON, LETTUCE, & TOMATO
Barbecue Is Now!
By Paul Kirk CWC, Ph.B., B.S.A.S.
Kansas City Baron of BBQ
Barbecue Guru
Order of the Magic Mop
Ambassador of BBQ
Certified Master BBQ Judge
[email protected]

This chicken salad has a creamy dressing and is another way to use your leftover barbecued competition chicken and serve it over crisp lettuce leaves.

5 slices bacon 
3 cups diced cooked chicken
1 cup chopped fresh tomato
2 stalks celery, thinly sliced
3/4 cup mayonnaise
2 Tbsp. minced green onion
1 Tbsp. chopped parsley
1 tsp. lemon juice
1 dash Worcestershire sauce
Salt and ground black pepper to taste
12 leaves romaine lettuce
1 large avocado, sliced

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.

Stir chicken, bacon, tomato, and celery together in a bowl.

Whisk mayonnaise, parsley, green onions, lemon juice, Worcestershire sauce, salt, and black pepper together in a bowl until dressing is smooth. Pour dressing over chicken mixture; toss to coat. Refrigerate until chilled, at least 30 minutes.
Stir chicken mixture and serve over romaine lettuce leaves; garnish with avocado slices. Serves 6.
Enjoy!

NACHO CHEESE DIP

1 lb. ground beef
1 lb. sausage
1 large onion, chopped

Brown these three ingredients together and drain.
Then, melt 2 lbs. Velvetta cheese on low heat. Add 1 can mushroom soup and 1 can chopped tomatoes. Add meat mixture and 1/2 tsp. garlic powder to melted cheese. Serve warm with nachos. This makes a lot but can be frozen and used several times or the recipe can be cut in half.

SPICED NUTS

1 cup sugar
1/2 cup water
1/2 tsp. cinnamon
1/2 tsp. vanilla
1 qt. pecan halves

Cook first four ingredients to soft ball stage. Stir in one quart of pecan halves. Coat well. Cool on waxed paper.

CRANBERRY BARBECUED CHICKEN WINGS
Barbecue Is Now
By Paul Kirk CWC, Ph.B., B.S.A.S.
Kansas City Baron of BBQ
Barbecue Guru
Order of the Magic Mop
Ambassador of BBQ
Certified Master BBQ Judge
[email protected]

18 chicken wings
1 can jellied cranberry sauce
1 1/2 tsp. packed light brown sugar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce

Place chicken wings in shallow glass dish.

Mix remaining ingredients in 1 quart saucepan. Heat over low heat, stirring constantly, until smooth; cool; pour over chicken. Cover and refrigerate at least 1 hour.

Remove chicken from marinade. Cover and grill chicken 5 to 6 inches from medium coals 20 to 35 minutes, turning and brushing 2 or 3 times with marinade, until done. Makes 18 wings.

HOT CHILE CHEESE DIP
Barbecue Is Now
By Paul Kirk CWC, Ph.B., B.S.A.S.
Kansas City Baron of BBQ
Barbecue Guru
Order of the Magic Mop
Ambassador of BBQ
Certified Master BBQ Judge
[email protected]


1 Tbsp. oil
1/2 c. minced onion
2 cans (4 oz. each) chopped mild green chile peppers
1 can (14.5 oz.) Mexican style stewed tomatoes
1 lb. Velveeta cheese (American cheese), shredded or cubed

Heat oil in a skillet; sauté onion until tender.   Add chile peppers & tomatoes; bring to a boil.  Add cheese.  Pour mixture into slow cooker and cook on LOW heat for 2 hours. Serve with tortilla chips.

STUFFED FILET MIGNON BITES
Barbecue Is Now
By Paul Kirk CWC, Ph.B., B.S.A.S.
Kansas City Baron of BBQ
Barbecue Guru
Order of the Magic Mop
Ambassador of BBQ
Certified Master BBQ Judge
[email protected]

4 (6 oz.) filet mignon steaks or tenderloin tips
16 oz. bottle Italian dressing
1-8 oz. package cream cheese
1/4 c. minced pickled jalapeno pepper or to taste
20 slices thinly sliced bacon

Slice the steaks into 1/2-inch wide strips. Pound the strips to about half their original thickness. Place the steak in a bowl; pour the Italian dressing over the meat; allow to marinate at least 2 hours.

Mix together the cream cheese and jalapeno pepper in a bowl; set aside. Remove the strips from the marinade and lay out on a flat surface. Spread about 1 teaspoon of the cream cheese mixture on each strip.

Preheat an outdoor grill for high heat and lightly oil grate.

Remove the strips from the marinade and lay on a flat surface. Spread about 1 teaspoon of the cream cheese mixture on each strip. Fold the meat around the cream cheese mixture to form a ball. Wrap each ball with a slice of bacon. Secure bacon with water-soaked toothpicks or metal skewers.

Cook on preheated grill until steak is no longer pink, about 4 minutes per side. Servings: 10.

APACHE DIP

Apache Dip

By Paul Kirk

Ingredients:

3-14-ounce cans creamed corn

1/2 pounds bacon, chopped cooked, and drained

1 medium onion, minced fine

2 cloves garlic, pressed

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon red peppers

1 cup shredded cheese, of your choice (cheddar, Monterey jack, sharp cheddar)

Directions: Place all ingredients in a medium soup pan and bring to boil. Lower to a simmer and cook to desired consistency.

Place in bowl and top with cheese. Serve with Corn Chips (or your choice of dipping items) 

CRANBERRY COCKTAIL MEATBALLS

Cranberry Cocktail Meatballs

By Paul Kirk

Ingredients:

2 pounds ground beef

1 cup corn flake crumbs

2 eggs

1/4 cup chopped, fresh parsley

1/3 cup ketchup

1/4 cup minced onions

2 tablespoons soy sauce

1/4 teaspoon garlic powder

1/4 teaspoon pepper

1 can (16 ounces) cranberry sauce, jellied or whole cranberry sauce

12 ounces chili sauce

1 to 3 tablespoon brown sugar, firmly packed, or to taste

2 teaspoons lemon juice

Directions: In a large bowl, combine ground beef, corn flake crumbs, parsley, eggs, ketchup, onion, soy sauce, garlic powder and pepper. Blend ingredients well and form into small balls, about 3/4-inch in diameter. Place in a casserole or baking pan. Heat oven to 300°-degree F. While meatballs are cooking, combine cranberry sauce, chili sauce, brown sugar, and lemon juice in a saucepan. Cook, stirring, over medium heat until mixture is blended. Pour hot sauce over meatballs in casserole. Bake for about 45 minutes, depending on the size of the meatballs. Transfer to crock-pot and keep on LOW for serving. 

PIG CANDY

Pig Candy

By Paul Kirk

[email protected]

Ingredients:

Bacon (several strips)

Dark brown sugar (enough to coat strips of bacon)

Directions:

Preheat oven to 350º – 400º degrees F.

Cover a cookie sheet with parchment paper or foil.

Lay the bacon strips out and coat the uncooked bacon in the dark brown sugar.

Bake for 20 minutes.

Then, they’ll be ready to serve!!

BREAD AND BUTTER PICKLES

BREAD AND BUTTER PICKLES

Ingredients:

2 lbs. Kirby cucumbers rinsed and sliced

2 medium onions sliced

2 tbsp kosher Salt

2 cups cider vinegar

1 ¼ cups sugar

2 tsp yellow mustard seeds

½ tsp. celery seeds

¼ tsp ground turmeric

Directions: Toss cucumbers, onion, and salt in colander set over a bowl. Let stand for 1 hour. In a large pot bring vinegar, sugar, mustard seeds, celery seeds, and turmeric to a boil. Reduce heat and add cucumbers. Simmer for about 5 minutes or until cucumbers are a darker green color but still crisp. Remove cucumbers from heat and place into a stainless bowl set over a bowl of ice water to cool. Refrigerate when cool enough. This may take about an hour. When cold, package into ball jars and store in the refrigerator for up to 3 weeks. 

BBQ Sides

VIRGINIA-STYLE BRUNSWICK STEW
  • 1 pound cut up chicken pieces
  • 1/2 pound lean ham, diced
  • 1 large yellow onion, chopped
  • 4 large tomatoes, diced
  • 4 large potatoes, peeled & diced
  • 1 cup fresh corn kernels
  • 1 tablespoon salt
  • 1/2 teaspoon black pepper
  • 1 small red chile pepper
  • 2 1/2 tablespoons butter
  • 2 cups lima beans

Put chicken in a large stockpot with onion and ham.  Add three quarts of water and bring to boil, reduce heat, and simmer for two hours. Add tomatoes, lima beans, potatoes, corn, salt, black pepper, and chile pepper. Cover pot and simmer gently for another hour, stirring frequently. Add butter and serve.

APPLE BAKED BEANS
1-1/2 lbs. navy or pea beans
2 c. apple juice
1 tsp. salt
2 ham hocks
1/2 c. brown sugar packed
1/2 c. molasses
1 tsp. dry mustard
1/2 c. celery, diced
3 c. firm, crisp, apples, peeled, cored and sliced

Rinse the beans in cold water. Place in a large bowl and cover with cold water and soak overnight. Drain the beans. Add them to a stockpot. Add the apple juice, salt, ham hocks, onion, and enough water to cover by 1 inch. Cover and simmer until beans are tender, about 2 hours. Remove the ham hocks. Cut meat away from the bone and dice; return meat to beans and discard bones. Stir in all remaining ingredients and pour into a 2-quart casserole dish.

Place in a 300° degree F pre-heated oven. Cover and bake 3 1/2 hours. Remove cover and bake until beans are glazed on top, 35 to 45 minutes.

This recipe seems to be a lot of work but it’s worth it. If you don’t want to work from scratch here is another comfort bean recipe that’s not as much work.

BARBECUE BAKED BEANS
Barbecue Is Now
By Paul Kirk CWC, Ph.B., B.S.A.S.
Kansas City Baron of BBQ
Barbecue Guru
Order of the Magic Mop
Ambassador of BBQ
Certified Master BBQ Judge
[email protected]

1 #10 can pork and beans
1 medium onion, dices
1 medium green pepper, seeded and diced
1/4 c. bacon grease
2 c. brown sugar, packed
1-2 c. barbecue sauce
1-2 Tbsp. barbecue rub or seasoned salt
1-2 c. barbecued brisket or pork butt, cubed
1 Tbsp. liquid smoke (optional)

Rinse the beans and discard the piece of pork fat. Saute the onions and green pepper in the bacon grease, until soft, about 5 to 6 minutes. Combine the beans, onion pepper mixture, sugar and 1 cup barbecue sauce in a casserole dish. Add the cubed meat and blend well. Season to taste. Add more barbecue sauce if you want soupier beans. Add the liquid smoke if you want (you don’t have to admit it if you do add some) I like it in my beans because I don’t usually cook them in my pit.
Bake at 350°F for 45 minutes uncovered.

CAMPFIRE BEAN 'N' HAM SOUP

1 pound dried navy beans
2 small onions
8 cups water
4 cups cubed fully cooked lean ham (1-1/2 pounds)
2 smoked ham hocks
2 cups chopped celery
1 cup chopped carrots
1/2 teaspoon dried basil
1/2 teaspoon pepper

Place beans in an ovenproof Dutch oven; add enough water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Chop one onion; slice second onion and separate into rings. Set onions aside. Drain and rinse beans, discarding liquid. Return beans to the pan. Add reserved onions; stir in the remaining ingredients. Cover pan and place on the grill rack over indirect medium heat. Cover grill; cook for 1 hour or until beans are almost tender. Uncover Dutch oven; cover grill and cook 30 minutes longer or until beans are tender. Discard ham hocks. Serves 12.

ONION RINGS

1 onion, cut into rings
1/3 cup flour
1/8 cup paprika
1/8 cup pure chile powder
1/8 cup toasted cumin seeds, ground
1 teaspoon cayenne pepper
Milk for soaking onion
Salt to taste

Combine the dry ingredients, except for the salt, in a bowl. In another bowl, soak the sliced onion in milk, then shake off the excess milk when ready to cook. Toss the slices in the flour mixture until well coated. Heat canola oil to 360ºF and fry onions a few at a time until golden, about 45 seconds. Remove from the oil and drain. Season with salt. Arrange on top of chicken with a spiced apple ring for color.

SMOKY CORN-ON-THE-COB

6 ears of corn, with husks
Salt and fresh-ground black pepper to taste
6 slices bacon
Serves 6

Pull back the corn husks enough to remove the silks. Place the corn in a large bowl and cover it with cold water. Soak the corn for at least 30 minutes, and up to 2 hours. Drain the corn. Prepare the smoker for barbecuing, bringing the temperature to 200-220ºF. (Note same temperature as needed for meat loaf.)Salt and pepper the corn and wrap a piece of bacon around each ear. Rearrange the husks in their original position. Tear 1 or 2 husks into strips and use them to tie around the top of the ears to hold the husks in place.Place the corn in the smoker and cook until tender, 1 to 1-1/4 hours. Remove the corn from the smoker and discard the husks and bacon. Serve hot.
Variation: Instead of wrapping the corn in bacon, try slathering the corn with extra-virgin olive oil, unrefined corn oil, or garlic-flavored oil. All add great taste, too.(Another 2 cents from Joe says you can put on a shallow pan and cook in the oven, but only if necessary.)

GRANNY'S SQUASH CASSEROLE

6 to 8 medium yellow squash
1 medium Vidalia onion, chopped fine
1 stick butter
3 large eggs, beaten
1 (10-3/4 ounce) can cream of mushroom soup
1 cup Town House cracker crumbs
1 cup grated mild cheddar cheese
Extra grated cheese, for topping

Preheat oven to 350 degrees. Wash and scrape squash, cut up, and boil until done and then mash. Add other ingredients except cheese for topping. Pour into a casserole dish and sprinkle with the extra grated cheese for the topping. Bake for 30 minutes.

CAJUN MACARONI & CHEESE

2 cups uncooked elbow macaroni
4 tablespoons unsalted butter, divided
1/4 cup all-purpose flour
1 yellow onion, finely chopped
1/2 teaspoon dried mustard
1/2 teaspoon cracked black pepper
1 tablespoon Cajun seasoning
2 1/2 cups milk
2 cups diced Andouille sausage
1 cup shredded sharp Cheddar cheese
1/2 cup dry bread crumbs seasoned with 1 teaspoon Cajun seasoning

Cook macaroni according to package directions; drain and set aside. In a medium saucepan over medium heat, melt one tablespoon of butter and cook onion until softened, about four minutes. Add remaining butter. When melted, add flour forming a roux. Add salt, mustard, and pepper; stir until well blended. Gradually stir in milk until blended. Bring to a boil and cook, stirring constantly, until mixture has thickened, about two minutes. Add cheese and stir until melted. Remove from heat. Combine mixture with Andouille, Cajun seasoning, and macaroni in a large buttered casserole dish. Sprinkle seasoned bread crumbs over casserole and cook at 350° F. for 30 minutes or until golden brown.

by Mike Stines
Author, “Mastering Barbecue”
(Ten Speed Press, 2005)
[email protected]

BROCCOLI SALAD

2 bunches broccoli, chopped
1 cup peanuts or pecans
1 cup raisins, dark or light (combination is good)
1/2 red onion, chopped
1 cup white grapes, sliced in halves

Mix all of the above ingredients in a large bowl with 4-5 slices of bacon
cooked to the crumbling stage.

Mix the items below and add to above mixture:

1/3 cup Red Wine Vinegar
1/4 cup sugar
1 cup mayonnaise (or less)

CHEESE AND HERB STUFFED TOMATOES

Serves 4
2 large firm tomatoes
3 Tbsp. fresh white bread crumbs
2 Tbsp. finely chopped fresh parsley
1 small garlic clove, crushed
1 oz. grated cheese, e.g. cheddar, mozzarella, etc.
2 Tbsp. soft butter

A pinch of dried basilPrepare the barbecue for grilling. Cut the tomatoes in half lengthways and scrape out the seeds using a teaspoon. Combine the remaining ingredients and lightly pack the mixture into the tomato cavities. Place the tomato halves, cut side up, on the grill and cook, over medium heat, for about 10 minutes or until the tomatoes are heated through and the cheese has melted.

CORN PUDDING

1 stick butter or margarine
1 cup sour cream
1 (16 ounce) can cream-style corn
1 (16 ounce) can whole kernel corn, undrained
2 eggs
1 box Jiffy corn muffin mix

Melt butter or margarine in a 9×13 inch pan. Let butter cool a little, then stir in sour cream, mixing well. Stir in other ingredients, mixing in the corn muffin mix last. Bake at 350 degrees for 50 minutes or until golden brown.

GRILLED GREEN BEANS

Serves 4

Green beans will not dry out on the grill if you rinse them and leave the excess water on the beans. They cook quickly and retain a good crunch. Add a minced clove of garlic to the oil for more flavor, or serve with crumbled goat cheese.

1-1/2 lbs. green beans, rinsed (do not pat dry)
1-1/2 tablespoons extra-virgin olive oil
Salt and ground black pepper

Toss the moist beans with oil in a large bowl. Season with salt and pepper to taste.Grill the beans over a medium-hot fire, with the green beans placed perpendicular to the grill grate rods. Grill until the beans are lightly browned and crisp-tender, about 6 minutes. Serve hot, warm, or at room temperature.

NASHVILLE SPICY BAKED BEANS

2 tablespoons unsalted butter
1 medium onion, diced
1/2 pound ground chuck
2 (16-ounce) cans Bush’s Barbecue baked beans
1/2 cup Tennessee Gourmet™
Apple & Spice Sneaky Hot Sauce
Hickory chips, soaked in water for two hours

Preheat smoker or grill to 350° F. In a medium sauté pan over medium heat, cook onion in butter until softened. Add hamburger and cook completely. Remove hamburger and onion with a slotted spoon and drain well. In a large cast iron Dutch oven, combine hamburger, onion, baked beans, and Tennessee Gour-met™ sauce, stir to combine. Smoke over hickory wood, stirring often, 45 minutes or until hot and bubbly.

by Mike Stines
Author, “Mastering Barbecue”
(Ten Speed Press, 2005)
[email protected]

COOK OFF BAKED BEANS

Barbecue Is Now
By Paul Kirk CWC, Ph.B., B.S.A.S.
Kansas City Baron of BBQ
Barbecue Guru
Order of the Magic Mop
Ambassador of BBQ
Certified Master BBQ Judge
[email protected]

1/2 c. barbecue sauce
1/2 c. ketchup
1/3 c. sugar
1/3 c. packed brown sugar
1 tsp. ground mustard
1/2 tsp. salt
1/2 tsp. chili powder
1/4 tsp. pepper
1/2 lb. brisket burnt ends, chopped
1/2 lb. thick sliced bacon, cooked on your grill or smoker and chopped
1/2 lb. smoked sausage, cut into 1-inch slices, cooked and drained
16 oz. can kidney beans, rinsed and drained
15-3/4 oz. can pork and beans
15-1/4 oz. can lima beans, rinsed and drained
15 oz. can chili beans in chili sauce, undrained

In a large bowl, combine the first eight ingredients; mix well. Add cooked beef, bacon and smoked sausage. Stir in all of the beans.

Pour into a 2-qt. baking dish. Bake, uncovered, in your smoker at 250° for 1 to 2 hours, stirring occasionally or until heated through.   If the beans start to dry out add some water. Yield: 10-12 servings.

TEXAS GERMAN POTATO SALAD
Barbecue Is Now
By Paul Kirk CWC, Ph.B., B.S.A.S.
Kansas City Baron of BBQ
Barbecue Guru
Order of the Magic Mop
Ambassador of BBQ
Certified Master BBQ Judge
[email protected]

2 lbs. red potatoes, scrubbed
1 lb. package thick sliced bacon
2 c. sour cream
2 Tbsp. light mayonnaise
2 Tbsp. prepared yellow mustard
1 bunch green onions, chopped
3/4 c. chopped green olives
5 hard-cooked eggs, chopped
1 pinch Italian seasoning
2 Tbsp. ranch salad dressing
1 pinch smoked paprika, as garnish

Place the potatoes into a large pot and fill with enough water to cover.  Bring to a boil and cook until tender enough to pierce with a fork. Drain, cool enough to handle, and cut into cubes.

Meanwhile, cook bacon in a large skillet over medium heat until browned and crisp. Remove from the pan with a slotted spoon and drain on paper towels. Reserve bacon grease.

In a large bowl, combine the potatoes, sour cream, mayonnaise, mustard, green onions, olives, eggs, Italian seasoning and ranch dressing.

Crumble the bacon into the bowl and pour half of the reserved bacon grease over all.

Stir gently until everything is evenly distributed.   Garnish with a dash of paprika before serving. Serves 8 to 10.

ORIENTAL CABBAGE SLAW
Barbecue Is Now
By Paul Kirk CWC, Ph.B., B.S.A.S.
Kansas City Baron of BBQ
Barbecue Guru
Order of the Magic Mop
Ambassador of BBQ
Certified Master BBQ Judge
[email protected]

1 medium cucumber — halved lengthwise and thinly sliced
1 c. fresh pea pods — halved
2 tsp. toasted sesame oil
1/4 c. rice vinegar
1 tablespoon salad oil
1/2 tsp. sugar
1/8 tsp. salt
1/2 tsp. red chili paste — (optional)
4 c. shredded Napa cabbage
1/2 c. coarsely chopped honey-roasted peanuts

In a large mixing bowl combine cucumber and pea pods.

For dressing, in a small mixing bowl stir together vinegar, salad oil, sesame oil, sugar, salt, and, if desired, red chili paste. Pour over cucumber and pea pods, stirring to coat.

Cover and chill for 4, or overnight. Just before serving, stir in cabbage and peanuts. Makes 8 side-dish servings.

GRILLED ONIONS
Grilled Onions
1 large Vidalia onion (sweet or yellow onion will also work)
1/2 tsp. butter for each onion

This is really simple but really good, too! Start by washing the the excess skin. Next simply hollow out a hole in the top of the onion large enough to hold the 1/2 teaspoon of butter. Wrap the onions in aluminum foil and cook on medium heat for no more than two hours.

If you want a little more flavor, just sprinkle a little of your “secret” rub recipe in the middle with the butter before wrapping in foil.

GEORGIA BRUNSWICK STEW

1 (3-pound) fryer
1 pound lean pork
1 pound lean beef
Salt
Black pepper
3 medium onions, chopped
4 (16-ounce) cans tomatoes
1/4 cup Worcestershire sauce
1/4 cup ketchup
1 tablespoon hot sauce
2 bay leaves
1 1/2 cups chili sauce
1/2 teaspoon dry mustard
4 tablespoons butter
3 tablespoons white vinegar
2 (16-ounce) cans butter beans
2 (15-ounce) cans whole kernel corn
1 (15-ounce) can sweet peas
3 medium potatoes, peeled and diced
1 (16-ounce) bag frozen sliced okra

Combine chicken, pork and beef in a large, heavy pot (a large cast iron pot works best). Season with salt and pepper. Add onions and cover with water. Cook slowly for several hours until meat falls from the bone. Remove from heat. Using a slotted spoon, remove meat from pot reserving stock. Allow meat to cool and tear meat into shreds and return to stock. Add tomatoes, Worcestershire sauce, ketchup, hot sauce, bay leaves, chili sauce, dry mustard, and butter. Cook one hour, stirring occasionally. Add vinegar, butter beans, corn, peas, potatoes, and okra. Simmer until thick, about one hour. And yet another variation is offered at Spanky’s Seafood Grill & Bar on St. Simon Island , Georgia. Their “world famous” Brunswick Stew is a bit more complicated but extremely tasty. (The recipe is reprinted with permission.)

by Mike Stines
Author, “Mastering Barbecue”
(Ten Speed Press, 2005)
[email protected]

SMOKED CORN CHOWDER WITH LEEKS

Smoked Corn Chowder with Leeks

6 ears fresh corn
3 tablespoons unsalted butter
3 cups minced leeks, white part only
1 1/2 pounds Yukon Gold potatoes, diced
2 stalks celery, minced
1/2 pound Andouille sausage, diced
5 cups chicken stock
2 sprigs fresh thyme
2 bay leaves
2 sprigs fresh parsley
Kosher salt
Cracked black pepper
1 cup heavy cream

Carefully peel back the corn husks and remove silk. Soak corn ears in cold water for at least one hour. Drain and fold husks back over ears, securing with kitchen twine. Smoke corn at 225° F. over hickory or mesquite for one to 1 1/2 hours. Remove corn from smoker and remove kernels from ears, reserving kernels and any liquid. Using a camp stove or the top of a smoker box, melt butter in a large Dutch oven over medium heat. Add leeks, potatoes, celery, and Andouille; cover and cook until leeks and celery soften, about 10 minutes. Add stock and herbs; season to taste with salt and pepper. Bring to a simmer; cover and cook for 20 minutes or until potatoes are barely tender. Add corn and cook five minutes. Add cream and return to a simmer. Remove herb sprigs and bay leaves before serving.

Much like the controversy surrounding barbecue sauces, Brunswick Stew has a combination of ingredients depending on where it’s prepared. There is also considerable debate as to its origin with Brunswick , Georgia , Brunswick , North Carolina , and Brunswick County , Virginia , all claiming ownership. Food historians, and the Virginia General Assembly, tend to agree Brunswick Stew got its name for Brunswick County , Virginia , in 1828 when a member of the state legislature, Dr. Creed Haskins, asked his camp cook to prepare a squirrel stew for a number of friends on a hunting expedition. Today, most of the Virginia-based recipes use chicken or rabbit instead of squirrel meat. Georgia recipes have pork and beef along with the chicken and sometimes include vinegar and other spicy ingredients.

by Mike Stines
Author, “Mastering Barbecue”
(Ten Speed Press, 2005)
[email protected]

NOT YOUR EVERYDAY BARBECUE COLESLAW

2 envelopes of unflavored gelatin
1/2 cup cold water
1 cup water
1 cup apple juice
2 Tablespoons lemon juice
3 Tablespoons chopped onion
1 cup shredded cabbage
1 cup diced celery
3 Tablespoons chopped pimento
3 Tablespoons chopped green pepper

Soften unflavored gelatin in 1/2 cup cold water. Add 1 cup water. Heat to boiling, cool slightly and add apple juice and lemon juice. Continue cooling until mixture starts to thicken. Fold in onions, cabbage, celery, pimento and green pepper. Pour into a 1 quart mold and chill until set. When six can eat with less than 50 calories – it’s a winner!

MEXICAN STREET CORN SALAD

Mexican Street Corn Salad

Submitted by Travis Duffy

Ingredients:

1 jalapeño pepper, seeded and diced

1 cup sour cream

1 cup mayo

1 tsp salt

1 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

1 tsp chili powder

1/4 cup chopped cilantro

1/2 lb bacon cooked and crumbled

8oz feta cheese crumbles

Directions:

Mix all ingredients together and refrigerate. 

CREAMY WHITE BBQ SLAW

Makes about 6 servings

Ingredients:

1 (1-lb [455-g]) package coleslaw mix

1⁄2 cup (120 ml) Alabama White BBQ Sauce

 2 tbsp (28 g) mayonnaise, such as Duke’s

1⁄4 cup (40 g) thinly sliced sweet onion, such as Vidalia

Salt Ground white pepper 

Directions:

In a medium-sized bowl, com-bine the coleslaw mix, BBQ sauce, mayonnaise and onion. Season with salt and white pepper to taste. Cover and refrigerate the slaw until ready to serve. 

GERMAN POTATO SALAD

German Potato Salad

By Ray Sheehan

[email protected] http://bbqbuddha.com

Ingredients:

3 cups Russet potatoes diced, peeled

5 slices bacon chopped

1/2 cup onions diced

1/4 cup white vinegar

2 tbsp water

2 tbsp white sugar

1 tsp salt

1/8 tsp ground black pepper

1 tbsp fresh parsley chopped

Directions:

Place the potatoes into a medium sized pot, and fill with enough water to cover. Bring to a boil, and cook for about 12-15 minutes, or until easily pierced with a fork.

Drain, and set aside to cool.

Cook the bacon in a large frying pan over medium-high heat until it is browned and crisp. Transfer the the bacon from the pan to a paper towel lined plate and set aside.

Add the onion to the bacon grease and cook over medium heat until browned. Stir in the vinegar, water, sugar, salt and pepper to combine. Bring the vinegar mixture to a boil, then add the potatoes to heat through.

Transfer the potato salad to a bowl and top with the reserved bacon and parsley to serve.

GRILLED VEGETABLE CHILI RELLENOS

Grilled Vegetable Chili Rellenos 

By Ray Sheehan

[email protected] http://bbqbuddha.com

Ingredients:

6 poblano chilies

1 tbsp olive oil

1 small red onion finely chopped

4 garlic cloves minced

1 ½ cups corn kernels cut from 2 grilled cobs

1 15-oz. can fire-roasted diced tomatoes, drained well

1 15-oz. can black beans, drained and rinsed well

2 tbsp cilantro chopped kosher salt to taste ground black pepper to taste

1 tsp. dried cumin

1/2 tsp. dried oregano

1 tbsp fresh lime juice

1½ cups shredded Asadero or Colby Jack cheese

Directions: Set up a charcoal grill for two-zone cooking. Light a charcoal chimney, and when the edges of the charcoal at the top of the chimney begin to ash over, dump the pile of hot coals onto one side of the grill to form your hot side (Direct Cooking), leaving the other side empty to form your cool side (Indirect Cooking) forming two zones. When the cooker is ready, grill the poblanos, turning frequently, until softened and charred on all sides, 12–15 minutes. Remove peppers from the grill and place them in a bowl covered with plastic wrap. Let stand until cool enough to handle. Peel the charred skins off the peppers, then split them lengthwise and remove seeds. This is easier done under running water. Pat the peppers dry and set aside. Heat the olive oil in a large skillet over medium heat, and sauté the onion and garlic, 3–5 minutes, until tender. Remove from heat and stir in the corn, tomatoes, beans, cilantro, salt, pepper, cumin, oregano, lime juice, and half of the cheese. Stuff peppers with the corn and bean mixture, and top with the remaining cheese. Arrange the peppers on the indirect heat side of the grill. Close the lid and cook until the cheese melts and the filling is hot, about 5 minutes. Remove from the grill and arrange on a platter to serve. 

Meats and Seafood

Grilled Lamb Chops with Minty Yogurt Sauce
Grilled Lamb Chops with Minty Yogurt Sauce
By Steve Collins

The Home Chef

[email protected]  www.thehomechef.net

I love grilled lamb chops, and they make a wonderfully romantic dinner for two

6 Loin lamb chops

Salt & freshly ground pepper

1 tsp. cumin seed

1 tsp. coriander seed

1 Tbsp. olive oil

1/4 c. rice wine vinegar

1/4 c. fresh mint, finely chopped

1 clove garlic, finely chopped

Season the lamb chops to taste with salt and pepper. Toast the cumin and coriander seeds in a dry saute pan over medium heat until they begin to release their fragrance (about three minutes). Grind the cumin and coriander seeds to a coarse powder using a mortar and pestle or spice grinder. Mix the olive oil, vinegar, mint, garlic, coriander and cumin together to form the marinade. Put the chops in a reclosable plastic bag and cover with the marinade. Refrigerate for two hours to overnight. When ready to grill remove the lamb chops from the marinade.

Prepare a hot fire. When the grill is ready, put the chops on the grate and cook for three minutes; then turn over and cook for three more minutes for rare (135°). If you want the lamb cooked more, keep it on the grill for two more minutes. These are great on their own, but if you want a sauce, try this minty yogurt sauce.

Minty Yogurt Sauce

This sauce can be made up to four days in advance. Keep it covered and refrigerated.

1 cup Yogurt

1/4 cup Cucumber, peeled and seeds removed

2 tablespoons Fresh mint, finely chopped

1 tablespoon Fresh parsley, finely chopped

Place all ingredients in a blender and pulse until well blended. Cover and refrigerate until ready to use.

GRILLED SHRIMP WITH NUT SAUCE

By Steve Collins
The Home Chef
[email protected]
www.thehomechef.net

Nut Sauce
1 Tbsp. vegetable oil
1 clove garlic, minced
1 medium onion, finely diced
1 jalapeno pepper, seeds removed & finely diced
1 tsp. Ground cumin
2 tsp. dried oregano
2 Tbsp. ancho chile dried and ground
1 tsp. chipotle chile, ground
1/2 c. almond butter
1/4 c. almond milk, unflavored

Shrimp
1 lb. of the largest shrimp you can afford, peeled and deveined
2 medium zucchini, cut into 1/2″x4″ planks
Juice of 1 lime
1 Tbsp. jalapeno pepper, seeds removed & finely diced
2 cloves garlic, minced
2 Tbsp. butter

For sauce: Place a saucepan over medium heat. Add the oil and let it heat for a minute. Add the garlic, onion and jalapeno and cook, stirring frequently, until the vegetables begin to be translucent. Add the cumin, oregano, and chiles and cook for another two minutes. Add the almond butter and the almond milk and whisk to create a thin paste. Add more almond milk, if needed, to get a sauce consistency. Refrigerate until needed or serve immediately. (This sauce is great thick.)

Prepare a hot grill. Thread the shrimp, three or four to a skewer. Refrigerate them until ready to grill. Put the limejuice, jalapeno, garlic and butter in a small saucepan over medium heat and cook until the butter melts. When the fire is ready brush the shrimp skewers and the zucchini slabs with the lime jalapeno butter basting mixture. Put the shrimp on the grill, directly over the fire and cook for three minutes. Flip and cook for three more minutes. Serve with heated sauce (or you can serve the sauce cold and use it as a dipping sauce. Serve with a salad and/or your favorite rice and beans.

Notes: If you can’t find ancho chile, use a good dried red chile. You should be able to find it in the International Foods aisle of most supermarkets.

If you would prefer to substitute other nut butters or nut milks, feel free.

STUFFED PORK LOIN ROAST ON APPLE WOOD PLANK
Fire Up The Grill
By Steve Collins
The Home Chef
[email protected]
www.thehomechef.net

Happy New Year all! I wanted to share this recipe that I created over the holidays for pork loin roast stuffed with apple and chorizo sausage. If you can’t find chorizo, use a spicy sausage like andouille. Brining is the key to this roast; it keeps the meat moist and juicy. Begin preparation the day before so that you have time to soak the pork in brine overnight. May 2017 bring lots of opportunities to grill and smoke your favorite foods!

1 boneless pork loin roast, 3-4 lbs.
6 to 8 pieces of butcher’s twine 8-10″ long
1 wood plank, preferably your favorite hardwood, soaked for an hour

Brine
2 qts. water
4 Tbps. kosher salt
4 Tbsp. brown sugar
2 Tbsp. of your favorite spice mixture (I like salt, cumin, crushed black pepper, oregano, allspice, cloves, dried chile. Mix whatever combination calls to you.)

Put the brine ingredients in a pot and bring to a light boil. Stir well, then remove from heat and let cool. Put the pork roast into a container that just holds it. When the brine has cooled, pour it over the pork, cover, and refrigerate overnight.

Prepare the roast
Remove the pork from the brine, rinse well, and pat dry with a paper towel. Spread the lengths of twine evenly on the work surface. Lay the roast across the string on the work surface fat side down. With a very sharp knife, slit the roast being careful not to cut all the way through. Open out the roast for stuffing. Rub both sides of the roast with olive oil and season generously with freshly ground black pepper. Prepare the stuffing (recipe below) and spread it evenly over the inside (non-fat side) of the roast. Roll the roast into a cylinder and tie tightly at each point.

Cooking the roast
Prepare a hot fire in the grill. Put the prepared roast on the soaked plank, fat side up. Brush the roast generously with mustard glaze (recipe below). Put the plank on the grill grate directly over the fire. Cover the grill and cook for an hour and a half. Check with an instant read thermometer. It should read 150 degrees internal temperature. Remove the roast from the grill. Let it stand for 10 minutes to rest. Slice and serve. Serves 6 to 8 people.

Stuffing
1/2 lb. pork chorizo sausage, removed from casing
1 Tbsp. olive oil
1/4 c. shallots, finely chopped
1/4 c. fennel, finely chopped
1 medium apple, peeled, core removed, and diced to 1/4-inch
Salt and freshly ground black pepper to taste

Glaze
1/4 c. dijon mustard
2 Tbsp. maple syrup
2 Tbsp. brandy or fruit liqueur

NEW YEAR'S RESOLUTION TURKEY BURGER

New Year’s Resolution Turkey Burger

By Kent “The Deck Chef” Whitaker

Once again, I’ve flown off the true “barbecue” topic but this is worth sharing! 2017 is here and a bunch of us have decided, once again, to lose some weight. Several relatives and a few buddies were sitting around on the couch after Thanksgiving watching football and talking about losing weight. Yes &ndansh; we ate way too much. Then, the same thing happened at Christmas!
It was decided that everyone would share a recipe for something healthier than some of the stuff we grill up on a normal basis. I knew instantly what I wanted to share with my fellow carb-loaded, belt’s too tight group! My version of a Turkey Burger with man food roots that Ally and I came up with my Great American Grilling cookbook. Here’s a few keys to turkey burgers that don’t suck… or turn PURPLE! Yes, that happened!

Tube or no Tube?
Every one that reads the National Barbecue News probably knows this – but there are different kinds of ground turkey like there are different types of ground beef. Avoid the stuff in the tube that’s packaged like it’s breakfast sausage. Move on over to the packs that you can see through. The difference is often a turkey that’s one step away from being putty or a nice ground product that has some real meat texture.

Adding Stuff!
Ground turkey burgers are perfect for adding extra flavor boosters such as low fat cheese, minced onion, green pepper, jalapenos, black beans and more. For this dish &ndansh; we’re going with ALL THE ABOVE! But you can fly by your own grilling rules &ndansh; go with what your taste buds enjoy. But &ndansh; be aware about colors in items such as black beans &ndansh; more on that in a minute.

Avoiding the PURPLE!
OK, here’s what happened. The first time I combined ground turkey with a can of black beans I decided to mash up the beans. It was amazing &ndansh; I had the prettiest color of purple you could imagine! The problem is that turkey burgers that are purple tend to be very unappetizing!
If you’re adding things in for texture and flavor, then go ahead and mince the items up. I’m talking about onions, peppers, and such. The smaller the better. HOWEVER -If you choose things like black beans then you should only lightly break those items up. The more you mash black beans up the more of a weird purple color your burgers will have.
You’ll notice that ground turkey sticks like crazy. Here’s what you do. Make the burger, place the strange – sticky patty on squares of non-stick prepped foil. Next, shape it a bit using a wet spoon. Boom, done! Leave the burger on the foil and move on to the next patty.

Hit the Grill!
Here’s the great thing about the foil. You can use that foil as a mini grilling tray! You can move the burgers around to ensure even cooking. Just grab a corner of the foil with some tongs. When the patties are firmed up simply flip them and gently peel the foil away. You may need the edge of the tongs and a spoon or something to help separate. Be careful &ndansh; there will be some hot grease dripping so watch for flare ups.
Top Them and Eat Them!
Regular toppings and condiments are fine but you can also go with jalapeno infused ketchup, homemade dark beer mustard, heirloom tomatoes, and more. Now, just in case you missed something or need some extra detail, here’s my recipe straight from my Great American Grilling Cookbook. Avoid the “purple” turkey and black bean burger and if you’re doing some 2017 dieting… GOOD LUCK!

Kent’s Ground Turkey and Black Bean Burgers
1 to 1-1/2 lbs. ground turkey
1 can black beans, drained and rinsed
1 Tbsp. steak sauce
2 Tbsp. dried bread crumbs
1-2 Tbsp. chopped jalapeno peppers
1/2 Tbsp. minced garlic, or garlic powder
Dashes of pepper
Dashes of chili powder
Dashes of onion powder

Mix evenly in a bowl. Chill for a few minutes. Spray squares of foil with non-stick spray. Spoon equal portions onto the foil squares. Smooth and form using a wet spoon. Grill on an upper rack with the lid closed. Turn when bottom edges brown and gently peel away the foil. Watch for flare ups.

Kent Whitaker, also known as “The Deck Chef,” is a culinary writer and cookbook author. He’s also penned Young Reader and History titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motor-sports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love when he fires up the smoker or grill.

PULLED PORK BAKED POTATO
By Paul Kirk CWC, Ph.B., B.S.A.S.
Kansas City Baron of BBQ
Barbecue Guru
Order of the Magic Mop
Ambassador of BBQ
Certified Master BBQ Judge
[email protected]

1/2 lb. pulled pork, chopped
4 russet potatoes
1 tablespoon canola oil, or bacon grease
1/2 c. Cheddar cheese, or Monterey Jack, or mozzarella, shredded
1/4 c. sour cream, or more to taste

Preheat an oven to 400° degrees F.
Rub the potatoes with the oil. Arrange them on a baking sheet and pierce each a few times with a knife or fork. Bake until cooked through, 1 to 1 1/4 hours.
Cut a lengthwise split in each potato and fluff the insides with a fork. Arrange the warmed pork, cheese, and sour cream on top. Sprinkle with chives, if using, and serve. Makes 4 servings.
Enjoy and Happy New Year!

BARBECUED PORK SOFT TACOS WITH PEAR, RADISH, SESAME CHILE SALSA
By Paul Kirk CWC, Ph.B., B.S.A.S.
Kansas City Baron of BBQ
Barbecue Guru
Order of the Magic Mop
Ambassador of BBQ
Certified Master BBQ Judge
[email protected]

4 Tbsp. sugar
4 Tbsp. sweet soy sauce
4 Tbsp. Hoisin sauce
2 Tbsp. soy sauce
1 1/2 tsp. Chinese Five-spice powder
1 1/2 tsp. sesame oil
1inch piece ginger, smashed
1 star anise
1 1/2-lb. pulled pork
1/2 c. Chinese cabbage, cut into paper-thin slices
1/2 Asian pear, cut into paper-thin slices
Salt and freshly ground black pepper as needed
6 corn or flour tortillas
Sriracha chili sauce as needed
12 sprigs cilantro
Sesame-chili salsa as needed
Lime wedges 6 each

To make pork taco filling, bring sugar, sweet soy, hoisin, soy sauce, five-spice powder, sesame oil, ginger and star anise to a boil and reduce over medium heat until thickened to a honey consistency, about 5 minutes. Cool, then pour over pork to marinate overnight. Next day, grill pork to medium well. Cool pork, chop and reserve.
Toss Chinese cabbage and Asian pear together and season with salt and pepper.
To serve, wrap corn tortillas in aluminum foil and place in a 350° degree F oven for 5 minutes to warm. Place cabbage and pear on bottom of tortilla, then add 3 ounces’ meat per taco. Drizzle with sriracha, add 2 sprigs cilantro per taco and finish with sesame-chili salsa. Garnish each taco with a wedge of lime and serve 3 tacos per order. Yield: 2 servings.

These baked potatoes can be served as either a side dish or a light entrée. Feel free to experiment with different cheeses, and to garnish with scallions, cilantro, or chopped green chilies instead of chives. If you like, add a sprinkle of chili powder, garlic powder, or onion powder.

SMOKED PRIME RIB WITH HONEY BOURBON MARINADE & DRIED CHERRY SAUCE
Fire Up The Grill
By Steve Collins
The Home Chef
[email protected]
www.thehomechef.net

Sharing this festive dinner with close friends is a great way to enjoy the holidays. This roast is cooked indirectly, meaning the fires are on either side of the roast which smokes directly over a pan of water. (Complete instructions for indirect grilling are included in the recipe below.) For best results, prep and marinate the roast the day before. If you aren’t able to do that, allow at least four hours to marinate it. Ask your butcher to “French” the bones, or do it yourself if you have a sharp knife.

“Frenching” means to remove the meat and fat from the outer two inches of the bone; it’s a very elegant presentation. Have a wonderful holiday season; enjoy this special time!

6 lb. beef rib roast, bone-in
Olive oil
Salt
Freshly ground black pepper

Marinade
2 cloves garlic, minced
1 medium onion, finely chopped
1 Tbsp. ginger, peeled and minced
1/2 c. rice wine vinegar
1/2 c. bourbon
1/4 c. honey

Dried Cherry Sauce
2 c. dried cherries
1 cup bourbon or brandy
1 Tbsp. fresh ginger, peeled and minced
3 Tbsp. shallots, finely chopped
Zest of 1 orange
Sea salt
Freshly ground pepper
Optional: 1/2 habañero pepper, seeds removed, and finely chopped

1 c. hickory or pecan wood chips, soaked in water for an hour

Marinate the rib roast. Rub the roast with olive oil and then season to taste with salt and pepper and place it in a baking dish. Mix the marinade ingredients and pour them over the roast. Cover the pan with cling wrap or foil and refrigerate for four hours to overnight. Turn the roast a couple of times so that all surfaces are covered.

Prepare a hot fire on either side of the cooking area of the grill. Fill an aluminum baking pan with water and place it between the two fires. When the fires are ready put the soaked wood chips on top of each one. Remove the roast from the marinade and place, bone side down, on the grill grate directly over the pan of water. If you’re using charcoal add more coals about every hour to hour-and-a-half. As you cook the roast keep an eye on the bones of the roast. If they begin to burn cover the tips of the bones with aluminum foil.

After three hours, check the temperature with an instant read thermometer to determine how much longer the roast needs to cook. A smaller rib roast may be ready at that point. For a rare middle you want an internal temperature of 130 degrees. Add more charcoal as needed, continuing to cook until the desired internal temperature is reached.

Remove the roast from the grill and allow to rest for 15 to 20 minutes, loosely tented with foil. Slice the roast and serve with the dried cherry sauce.

To make the sauce:
You can make the dried cherry sauce anytime while cooking the roast and warm it up at serving time.

Put all the ingredients in a saucepan, and bring them to a boil. Reduce the heat and simmer until the cherries begin to plump and the liquid thickens (about 20 minutes). Remove the sauce from the heat and serve it over the sliced beef tenderloin. Makes 8 to 10 servings.

1-2-3 JAMBALAYA
By Paul Kirk CWC, Ph.B., B.S.A.S.
Kansas City Baron of BBQ
Barbecue Guru
Order of the Magic Mop
Ambassador of BBQ
Certified Master BBQ Judge
[email protected]

1 large onion, diced
1 large green bell pepper, diced
1 lb. smoked or Italian sausage, cut into 1/4-inch slices
1 tablespoon olive oil
2 c. chopped barbecued pork
1 c. chopped barbecued brisket
1 c. chopped smoked chicken
3 c. uncooked long-grain rice
2-10 1/2-oz. cans French onion soup, undiluted
1-14 1/2-oz. can chicken broth
1-14 1/2-oz. can beef broth
2 to 3 tsp. Creole seasoning
2 to 3 tsp. Louisiana hot sauce
Garnish: fresh cilantro sprigs

Sauté first 3 ingredients in hot oil in a Dutch oven 4 to 5 minutes or until sausage is browned. Stir in the barbecued meat and next 6 ingredients.
Bake, covered, at 350°F for 40 minutes, stirring after 30 minutes. Garnish, if desired. Yield: 8 servings

Who doesn’t like tacos? Here’s one to try.

BARBECUED PORK SOFT TACOS WITH PEAR, RADISH, SESAME CHILE SALSA
Barbecue Is Now
By Paul Kirk CWC, Ph.B., B.S.A.S.
Kansas City Baron of BBQ
Barbecue Guru
Order of the Magic Mop
Ambassador of BBQ
Certified Master BBQ Judge
[email protected]

4 Tbsp. sugar
4 Tbsp sweet soy sauce
4 Tbsp Hoisin sauce
2 Tbsp soy sauce
1-1/2 tsp. Chinese Five-spice powder
1 1/2 tsp. sesame oil
1″ piece ginger, smashed
1 star anise
1 1/2-pound pork loin, cut into 2 or 3 pieces
1/2 c. Chinese cabbage, cut into paper-thin slices
1/2 Asian pear, cut into paper-thin slices
Salt and freshly ground black pepper as needed
6 corn tortillas
Sriracha chili sauce as needed
12 sprigs cilantro
Sesame-chili salsa as needed
Lime wedges 6 each

To make pork taco filling, bring sugar, sweet soy, hoisin, soy sauce, five-spice powder, sesame oil, ginger and star anise to a boil and reduce over medium heat until thickened to a honey consistency, about 5 minutes. Cool, then pour over pork to marinate overnight. Next day, grill pork to medium well. Cool pork, chop and reserve.

Toss Chinese cabbage and Asian pear together and season with salt and pepper.

To serve, wrap corn tortillas in aluminum foil and place in a 350-degree F oven for 5 minutes to warm. Place cabbage and pear on bottom of tortilla, then add 3 ounces’ meat per taco. Drizzle with sriracha, add 2 sprigs cilantro per taco and finish with sesame-chili salsa.

Garnish each taco with a wedge of lime and serve 3 tacos per order. Yield: 2 servings

Sesame-Chile Salsa
1/2 c. scallions, sliced
1/2 c. cilantro, chopped
2 Tbsp. sesame seeds
2 Tbsp. sesame oil
2 tsp. chili oil
1 Tbsp. soy sauce
2 Tbsp. kimchi, chopped
1 lime, juice of
Salt and freshly ground black pepper as needed

Combine all ingredients in a medium bowl. Reserve, refrigerated, up to 1 day.
Yield: 1 cup

APPLE WOOD PLANED PORK LOIN WITH APPLE CRANBERRY STUFFING

Fire Up The Grill
By Steve Collins
The Home Chef
[email protected]
www.thehomechef.net

What says holiday more than apples and cranberries! This boneless pork loin, stuffed and rolled, is a great holiday season dish. Serve it with garlic-mashed sweet potatoes and enjoy.

1 boneless pork loin
Salt and freshly ground black pepper
1 Tbsp. olive oil
1 medium onion, finely chopped
1 apple, peeled, cored and coarsely chopped
1 tsp. ground cumin
1 tsp. oregano, finely chopped
1/4 c. walnuts, toasted and chopped
1/4 c. dried cranberries
1/2 c. apple cider
1 c. breadcrumbs
Waxed paper

An apple wood grilling plank soaked at least 30 minutes

Cut the roast the entire length to just past the center of the meat. Then open the roast and cut a little more than halfway through each side (you want the roast to lie flat. Place the slit roast on a piece of waxed paper and cover it with second piece of waxed paper. Pound the roast until it a uniform thickness. Remove the top piece of waxed paper and season the roast with salt and pepper. Cut four or five lengths of butcher string, each about a foot long. Lay them out so that they will go the entire length of the roast Place the roast over the string and refrigerate until you are ready to stuff and roll, just prior to grilling.

For stuffing
Heat the olive oil in a sauté pan over medium heat. Add the onion and cook for a minute. Add the apple and cook for an additional minute. Add the walnuts and cranberries and cook for another minute. Then add the apple cider. Cook for five minutes more. Add enough breadcrumbs to hold the mixture together and to absorb the moisture. Spread the filling evenly over the roast. Roll from the thin side to form a cylinder. Tie each string securely.

Prepare a hot fire in the grill. Soak an apple wood plank for at least 30 minutes. Put the roast on the soaked plank. Put the plank on the grill. Cover the grill and cook for an hour and a half (or until an instant read thermometer reads 165°). Remove the roast from the grill. Let it stand for 10 minutes to rest. Slice and serve.

COLLEGE QUICK MARINATED BEEF TIPS

By Kent “The Deck Chef” Whitaker
[email protected]

Time to jump off the cookbook promotion, barbecue, and grilling business train for one article! A married college student couple recently asked me if I had a suggestion for grilling beef tips. The young couple, in married student housing, is one a budget and wanted to start grilling up a few cost saving meals. Ally and I are masters of budget shopping so I knew we could help.

We swapped emails about grocery shopping tips, affordable cuts, where certain cuts came from, chicken, beef, fish, and more. The outcome was me having a better respect for the time married students with a young family have to prepare a decent meal. Especially while juggling school, jobs, toddlers, all while trying to live healthy.

We swapped several recipe ideas but the one below seemed to be a favorite. They let me know that they picked up a pack of chuck eye steak that was on sale at their local grocery store. It was cut into beef stew size chunks. I suggested trying a quick and easy recipe that I did for a Chef Demo in St. Louis years ago.

It’s a simple recipe for marinated beef with a white cream sauce that takes a few minutes of prep, some marinating time, and about fifteen minutes to cook. The great thing is that almost everyone has the ingredients already in their kitchen. The trick is to marinate the meat overnight if possible or at least for a few hours.

Two things I took into consideration was that Aaron, the husband, had mentioned his love of a certain brand of store bought steak marinade. Secondly; his wife, Lori, preferred more natural items with less sodium. Here’s what we came up with.

Marinated Chuck Eye Steak
1 lb. chuck eye steak, cubed
1/3 c. favorite steak marinade or sauce
1/3 c. your favorite juice – apple, orange, pineapple!
Dash of minced garlic if desired

Place all in a zip close bag and chill for a couple of hours.

Grill the steak as you normally would to your desired doneness!

I’m waiting to hear how the steaks turned out for them. I do know that they also planned of using one of my ideas for quick and easy flavored steak butter, but that’s a different article.

My suggestion to everyone in the barbecue and grilling business. Sometimes forget about promotion and such — just help a couple of youngsters starting out as a family with a couple of good recipes. After all – as I always say – food always tastes better when enjoyed with family and friends.

Kent Whitaker aka “The Deck Chef,” is a culinary writer and cookbook author – his newest title is Great American Grilling. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motorsports, and bass fishing. Kent lives in East Tennessee with his wife and son.

GRILLED DUCK BREAST AND CHIPOTLE APPLES

Fire Up The Grill
By Steve Collins
The Home Chef
[email protected]
www.thehomechef.net

This recipe combines some of my favorite flavors for delicious fall eating. Served with a salad it makes a great lite dinner. The flavor of the duck with the subtle smoky heat of the chipotle apples is a real autumn treat. Grill the chipotle apple slices after the grilled duck breast is removed from the heat and is resting. When serving, alternate slices of grilled duck breast with slices of chipotle apple on the plate.
Grilled Duck Breast
4 duck breasts, with the fat scored in a crosshatch pattern
1 Tbsp. toasted sesame oil

Prepare the grill. Brush the toasted sesame oil on the both sides of the duck. Grill the duck breasts for 4 minutes on each side. Let it rest for 10 minutes. Once apple slices are grilled, slice the duck breasts in 1/4″ pieces and serve with grilled chipotle apples.

Chipotle Apples
2 medium apples, peeled and cored, in quarter-inch slices
2 Tbsp. brown sugar
1 Tbsp. chipotle chili from canned in adobo, finely chopped
1-1/2 tsp. ground cinnamon
2 Tbsp. melted butter

Make a mixture of brown sugar, chipotle, cinnamon and melted butter and toss the apple slices in it. Grill for them for three minutes, turn and grill for three more minutes. Serves 4.

PLANKED ORANGE ROSEMARY GLAZED RACK OF LAMB

Fire Up The Grill
By Steve Collins
The Home Chef
[email protected]
www.thehomechef.net

I love the combination of flavors here: orange and rosemary with a hint of a bite from jalapeño. This finished rack of lamb has a subtle smokiness. Remember to soak your plank in water for at least an hour before cooking. To make a sauce for the lamb, add beef or chicken stock and brandy to the remaining glaze and reduce. It will be delicious!

Orange Rosemary Glazed Rack of Lamb
1 rack of lamb rib chops, trimmed of excess fat
Olive oil
Sea salt
Freshly ground black pepper
1 orange, in 1/4-inch slices
3 generous sprigs of fresh rosemary

Glaze and Sauce
1 Tbsp. olive oil
1/4 c. shallots, finely chopped
1 jalapeño pepper, finely chopped
1/2 c. orange marmalade
2 Tbsp. fresh rosemary, removed from stem and finely chopped
1/4 c. brandy
1/2 c. chicken or beef stock

One grilling plank soaked for at least an hour

Make the glaze: Heat the olive oil over medium heat in a small saucepan. Add the shallots and jalapeño and cook for two minutes, stirring frequently. Add the rosemary and orange marmalade and blend well.

Cook the lamb: Prepare a hot grill. Rub both sides of the rack of lamb with olive oil and season to taste with sea salt and freshly ground black pepper. Distribute the oranges evenly on the plank. Lay the rosemary sprigs over the orange slices and place the rack of lamb, fat side up, over that. Brush the glaze mixture over the lamb. Return the remaining glaze to the saucepan to use for the sauce. Close the lid and cook for 40 minutes. An instant read thermometer inserted into the center should read140°. The center meat will be pink. If you prefer more done meat, continue cooking for a few more minutes. The temperature should be 160° for well done.

Make the sauce: Add the brandy and stock to the pan and stir well. Bring it to a boil and then lower to simmer. Simmer for at least 10 minutes. Serve with the lamb. If there are meat juices from cooking the lamb add these to the sauce.
Let rest for 10 minutes and slice. Serve with the sauce. Serves 2.

AIN'T MOMMA'S MEAT LOAF
MEAT LOAF
1 Tbsp. oil, preferably canola or corn
1/2 c. minced onion
1/2 green or red bell pepper, chopped fine
3 garlic cloves, minced
1 tsp. fresh-ground black pepper
1 tsp. salt
1/2 tsp. ground cumin
1-1/4 lbs. ground beef
3/4 lb. ground pork
1-1/2 c. dry bread crumbs
3 Tbsp. sour cream
2 Tbsp. Worcestershire sauce
1 egg
1/4 c. stock, preferably beef
1 tsp. Tabasco or other hot pepper
sauce to taste

BASIC BEER MOP (optional)
12 oz. beer
1/2 c. cider vinegar
1/2 c. water
1/4 c. oil, preferable canola or corn
1/2 medium onion, chopped
2 garlic cloves, minced
1 Tbsp. Worcestershire sauce
1 Tbsp. savory season blend
(your favorite rub)

Spicy tomato-based barbecue sauce.

Serves 6

Prepare the smoker for barbecuing, bringing the temperature to 200 to 220ºF. In a heavy skillet, warm the oil over medium heat. Add the onion, bell pepper, garlic, pepper, salt and cumin, and sauté until the vegetables are softened. Spoon the vegetable mixture into a large bowl. Add the remaining meat loaf ingredients and mix well with your hands. Mound the meat into a smoke-proof loaf pan. If you plan to baste the meat, stir the mop ingredients together in a small sauce pan and warm the mixture over low heat. Transfer the loaf to the smoker. Cook for 45 minutes, or until the meat has shrunk away from the sides of the pan.Gently ease the meat loaf out of the pan and place directly onto the grate of the smoker. Continue cooking the meat for an additional 1-1/2 hours, dabbing it every 30 minutes in a wood-burning pit, or as appropriate for your style of smoker. When 30 minutes of cooking time remain, apply the barbecue sauce to the top of the meat loaf.After removing the loaf from the smoker, allow it to sit at room temperature for 10 minutes before slicing and serve warm or refrigerate for later use in sandwiches.(Joe’s 2 cents worth.) Bad weather? Use the same recipe, kick it up a notch with a little liquid smoke (not too much) and cook in the oven for about 1 hour. Not bad, and it gives you that outside taste inside!

BARBECUED SPARERIBS ON A CHARCOAL GRILL

Serves 4

Hickory is the traditional wood choice with ribs, but some of our tasters liked mesquite as well. If you like, serve the ribs with barbecue sauce, but they are delicious as is.2 full slabs pork spareribs (about 6 lbs. total)

3/4 cup Dry Rub for Barbecue
2 (3-inch) wood chunks or 2 cups wood chips
Heavy-duty aluminum foil
Brown paper grocery bag
2 cups barbecue sauce, optional

Rub both sides of the ribs with the dry rub and let stand at room temperature for 1 hour. (For stronger flavor, wrap the rubbed ribs in a double layer of plastic and refrigerate for up to 1 day.)Soak the wood chunks in cold water to cover for 1 hour and drain, or place the wood chips on an 18-inch square of aluminum foil, seal to make a packet, and use a fork to create about six holes to allow smoke to escape.Meanwhile, light a large chimney filled a bit less than halfway with charcoal briquettes (about 2-1/2 lbs. or 40 coals) and allow to burn until covered with a thin layer of gray ash. Empty the coals into one side of the grill, piling them up in a mound two or three briquettes high. Keep the bottom vents completely open. Place the wood chunks or the packet with the chips on top of the charcoal. Put the cooking grate in place, open the grill lid vents completely, and cover, turning the lid so that the vents are opposite the wood chunks or chips to draw smoke through the grill. Let the grate heat for 5 minutes and clean it with a wire brush.Position the ribs over the cool part of the grill. Barbecue, turning the ribs every 30 minutes until the meat starts to pull away from the bones and has a rosy glow on the exterior, 2 to 3 hours. (The initial temperature inside the grill will be about 350 degrees; it will drop to 250 degrees after 2 hours.)Remove the ribs from the grill and completely wrap each slab in foil. Put the foil-wrapped slabs in a brown paper bag and crimp the top of the bag to seal tightly. Allow to rest at room temperature for 1 hour.Unwrap the ribs and brush with barbecue sauce if desired, or serve with sauce on the side.

CHICKEN CASSEROLE

4 large chicken breasts, cooked and torn into pieces
2 cans cream of chicken soup
1 cup sour cream

Mix soup and sour cream together, then add the chicken and blend together. Place in a casserole dish. (This can be refrigerated up to two days before adding the topping and baking.)

Topping:
1 tube Saltine crackers, crumbled
1 stick margarine, melted

Mix crackers and butter together and pour over top of chicken mixture. Bake at 350 degrees for 35 minutes.

FIRECRACKER CHICKEN

By: Buster Burgin
[email protected]

1 pkg. 2 Alarm Chili Mix
2 doz. dried red Chile peppers (or hotter if you can handle it.)
1/2 of 12 oz. can Budweiser
1 tsp. sugar
Finely chopped garlic
Olive oil

Covered grill or kitchen oven Beer can holder recommended

Remove the Masa/Flour from the packets of spices. Mix sugar and all other spice packets together. Wash chicken thoroughly and pat dry. Coat the chicken lightly with oil. Rub on the spice all over, and put some inside the chicken also. Add a tablespoon of spice and a tablespoon of garlic to the can. Pre-heat grill to 350°. Put can in holder. Put cavity of chicken down over beer can and press down firmly. Using a small knife, make small slits in breast, thigh, legs, and wings. Insert peppers into slits with stems (fuses) pointed out. It should look like firecrackers. Put chicken on grill, balancing well. Cook at 350° for 2 hours or until chicken is done. (Use meat thermometer. DON ‘T GUESS!) Temperature must be at least 180° in breast and thigh. IMPORTANT! When done, remove from grill, cover with foil, and let sit for 15 minutes.

PIT STOP BRATWURST

For some reason, bratwurst has become hard for people to cook. People are overthinking cooking a piece of sausage. Go figure! Here is a great way to cook a bratwurst that has that certain racing flair born straight from race tracks in the Carolinas .

1 pkg. Bratwurst
1 onion sliced
1 bell pepper sliced
1 can your favorite beer
1 Tbsp. brown sugar
1/ 2 c. barbecue sauce

Combine all ingredients in a bowl and cover. Chill for as long as possible. Cook on a hot grill with the sliced onions and bell peppers and remaining sauce in a sauce pan. Cook until bratwursts plump up. Serve on a bun or French style roll and top with your cooked onions and bell peppers. Add hot sauce if desired.

ULTIMATE TAILGATE BEEF KABOBS

1 lb. stew cut steak
Steak sauce
Hot sauce
1 can sliced pineapple
1 lg. onion
1 bell pepper
Steak cute French fries

Marinate the steak cubes in the steak sauce, hot sauce, and juice from the pineapples as long as possible. Place the steak and remaining ingredients on the skewers. Make sure the French fries are still pretty solid. They cook faster than regular potatoes. However, if they are to thawed, they will crumble and fall off the skewer. Brush with extra marinade while cooking over high heat.

WALNUT CRUSTED CHICKEN WITH ORANGE-BOURBON SAUCE

Fire Up The Grill
By Steve Collins
The Home Chef
[email protected]
www.thehomechef.net

Here’s a great way to start the New Year. I hope you are raring to go with another year of cooking adventures. Either use boneless breast or thigh work for this dish.. I prefer boneless chicken thighs as they have more flavor. Substitute ground pecans or almonds for great tasting variations. Note the chicken can be marinated in the refrigerator overnight. Allow at least two hours in the marinade.

4 boneless chicken breasts or 8 boneless thighs
1 egg, beaten
1/2 c. walnuts, ground

Serves 4

Marinade
Juice of 4 oranges
1/3 c. Whisky
1 Tbsp. fresh ginger, minced
2 cloves garlic, minced
1 tsp. toasted sesame oil
Salt & freshly ground pepper, to taste

2 c. apple wood chips (unsoaked) or an apple wood plank, soaked for an hour

Day before (or at least two hours prior to cooking):
Mix the orange juice, whisky, ginger, garlic and sesame oil. Season the chicken with salt and pepper to taste and place it in a recloseable plastic bag. Cover with the marinade, seal the bag and refrigerate overnight. Just before you’re ready to cook, dip the chicken into the egg then coat it with the ground nuts. Save the marinade.

Prepare the grill. If using Sam’s Smoker Pro, put two cups of apple wood chips in the bottom and put the Smoker Pro lid on. When the fire is hot put the Smoker Pro directly over the heat. Put the cooking grate on the grill. Put the chicken, on the grill grate directly over the Smoker Pro. Close the lid and cook for 30 minutes. If you are using a plank, put the chicken on the soaked plank. Put the plank on the cooking grate directly over the heat, close the lid and cook for 30 minutes. An instant read thermometer should read 160°. While the chicken is cooking put the marinade into a saucepan, bring it to a boil and reduce to a simmer. Simmer for 10 minutes and remove from heat. Serve the reduced marinade on the side. This dish goes well with rice.

EASY CITRUS PORK CHOPS

Here is a recipe from Dan. I met Dan at a USAR Hooters Procup race. Dan says when he tailgates, “The simpler, the better!” However, he stresses, “Don’t skimp on the flavor.” 4 pork chops
1 small can crushed pineapple
1 c. orange juice
Dash of ginger
Salt and pepper

Place your chops in a shallow baking pan and top with the pineapple and orange juice. Bake in a 325° oven, or covered grill for about 1 hour. Sprinkle with salt and pepper before serving.

KENT'S FAMOUS ROOT BEER CHICKEN

6-8 chicken leg quarters
2 liter bottle root beer
5 cloves garlic, minced
1 small onion, chopped
Dash salt & pepper
1 Tbsp. brown sugar

Place the chicken quarters in a pan or bowl large enough to hold them. Pour root beer over chicken. (I usually use about 3/4 of the bottle.) Add garlic and onion; cover with cling wrap. Place in the fridge overnight, and place on the smoker the next day (reserve the marinade). (You can also use a grill with high, direct heat.) As you are smoking the chicken, pour the root beer marinade in a saucepan. Add a dash of salt and pepper and add 1 tablespoon brown sugar. Boil it down for about 30 minutes and use as a baste on the chicken.

CARNE ADOVADA GRILLED PORK CHOPS

Fire Up The Grill
By Steve Collins
The Home Chef
[email protected]
www.thehomechef.net

Carne adovada (originally “adobada”) literally means marinated meats. In New Mexico that is usually cubed pork that has first been marinated in red chile sauce overnight, then slow cooked in the oven, on the stovetop or in a crock pot for several hours until soft and tender. This recipe was inspired by the carne adovada I ordered at the Ranchos Plaza Grill in Ranchos de Taos, NM. The chef uses his grandmother’s recipe for the red chile, but, I couldn’t convince him to share it. I don’t blame him. What made his version really unusual is his use of pork chops. The bright red of this dish makes it perfect for Valentine’s Day. Prepare the sauce and marinate the pork chops the day before you plan to cook them. They can marinate for up to four days. After you cover the meat, you’ll have extra sauce. You can freeze it in single serving portions. Serve this with kidney beans and rice and you’ll have a Valentine’s Day fiesta for two.

2 center cut pork chops, at least 1/2” thick
(If you can find them or get your butcher to cut them for you, try to get a T-bone with generous tenderloin.)
Salt
Freshly ground pepper

Season the chops on both sides with the salt and pepper. Put the pork chops in a one-gallon reclosable plastic bag and cover with red chile sauce.  (See recipe below.) Refrigerate or freeze the remaining sauce in a covered container or individual-sized portions.

Refrigerate the marinating pork chops overnight. Next day, prepare a hot fire. When the grill is ready, put the chops on and grill saving the marinade. Cook for four minutes. Turn and grill for four more minutes on the other side. Internal temperature should be 160°. While the chops are cooking on the grill, put the marinade into a sauce pan bring to a boil, reduce to a simmer and cook for 10 minutes. Serves 2.

Red Chile Sauce
2 lbs. dried red New Mexico chiles, cleaned of seeds and stems (these should be available at your market or you can order them onlune)
1 Tbsp. vegetable oil
2 cloves garlic, peeled and minced
1 onion, finely chopped
1 tsp. ground cumin
1 tsp. oregano
2 tsp. salt
4 cups water or chicken stock
2 Tbsp. vegetable oil
3 Tbsp. flour

In a dry sauté pan heat the chiles for one minute over medium heat, being careful not to scorch the chiles or they will be bitter. Remove them from heat. In a saucepan heat the oil over medium heat for 30 seconds. Add the onions and garlic and cook for two minutes. Add the cumin, oregano and salt and cook for another minute. Add the water or stock and the red chiles. Stir well, bring to a boil then reduce to a simmer and cook for 45 minutes. Drain the chiles, saving the liquid. Separate the seeds and stems and put the chiles in the blender with enough of the reserved liquid to blend until smooth. Set aside.

In a saucepan heat the oil over medium heat. Add the flour and whisk into the oil to make a roux. Continue to cook until the rawness is cooked out of the flour (about two minutes). Add two cups of the reserved liquid and bring to a boil, whisking vigorously to incorporate the roux into the liquid. When the mixture comes to a boil remove from the heat and stir in the red chile. Put in a container with a lid and refrigerate. It will keep for four days in the refrigerator. It will also keep in the freezer for up to three months.

GRILLED SHRIMP WITH ROSEMARY LEMON BUTTER SAUCE

FIRE UP THE GRILL
By Steve Collins
The Home Chef
[email protected]
www.thehomechef.net

Here’s an elegant dish with some full flavors that complement each other. Lemon and rosemary are a great flavor combination and the butter smoothes the sharpness of the lemon. The result: a wonderful, tangy flavor. The only tricky part is not to over heat the sauce while whisking in the butter or it will separate Serve this with your favorite rice and a fresh green salad. Here’s to a great grilling season!

1-1/2 lbs. largest shrimp you can find (no more than 16 to 20 per pound)

Marinade
1 teaspoon miso paste
Juice of 2 lemons
1 clove garlic, finely chopped
1 to 3 serrano peppers (depending on your heat preference), seeded and finely chopped

Sauce
Remaining marinade
Juice of 2 lemons
4 to 6 Tbsp. unsalted butter, chilled and diced in 1/2” cubes
3 Tbsp. fresh rosemary, finely chopped

Prepare a hot fire on your grill. Peel the shrimp, leaving the tails on, and rinse well. Mix the marinade ingredients and put them in a one-gallon recloseable plastic bag. Add the shrimp. Force the air out and seal the bag. Refrigerate for a half hour. Remove the shrimp from the marinade and divide evenly onto four skewers. Save the marinade for the sauce. Refrigerate the skewers until ready to grill.

Put the remaining marinade into a saucepan along with the juice of two lemons. Bring to a boil and then reduce to a simmer. Continue to simmer until the sauce is about one third its original volume. Turn the heat off and begin whisking in the butter in small batches until all of the butter is incorporated then stir in the rosemary. Remove the sauce from the heat and cover the pan. Put the skewered shrimp on the grill directly over the heat. Cook for three minutes. Turn and cook for three more minutes. Remove the skewers from the grill and serve with the lemon rosemary sauce. Serves 4.

RASPBERRY CHIPOTLE GLAZED CROWN ROAST OF LAMB

Fire Up The Grill
By Steve Collins
The Home Chef
[email protected]
www.thehomechef.net

Raspberry Chipotle Glazed Crown Roast of Lamb
One of the things I really like about the holidays is the chance to use special cuts of meat that might be too expensive at other times of the year. One of my favorites is rack of lamb. An eight-chop rack serves two people. A crown roast is two racks with the bones “frenched” (bones trimmed down to the main meat of the rack), and formed into a circle, tied at the points where the two racks meet. The two half-circles form the crown. Many butchers are happy to French the bones and tie the racks together for you. If not, it’s easy to do.
The crown roast can either be planked or cooked on Sam’s Smoker Pro. You can use a maple plank or the Smoker Pro, using pecan or hickory wood chips. I use my Smoker Pro.

Glaze
1/4 c. Chambord raspberry liqueur or brandy
1/2 pint fresh raspberries
1 Tbsp. chipotle from chipotle in adobo sauce, chopped

Stuffing
1/4 lb. ground lamb
1 Tbsp. fresh sage, minced
1 package fresh, chard, stems removed
1 Tbsp. olive oil
3 Tbsp. shallot, finely diced
1 tsp. ground cumin
Salt
Freshly ground black pepper
1/4 c. red wine
1/4 c. pecans, coarsely chopped
1/4 c. bread crumbs

1 crown of lamb roast (2 racks of rib chops, frenched and tied into a circle)
Olive oil
Sea salt
Freshly ground black pepper

Maple soaked for at least an hour or 3 cups of wood chips for the Smoker Pro

Prepare the grill. Make the glaze by bringing the raspberries and liqueur to a boil in a small saucepan. Watch carefully to make sure that the liquor does not come in contact with the flame or it will ignite. Reduce the heat and simmer until the raspberries liquefy, about five minutes. Stir frequently. Add the chipotle, mix thoroughly and set aside.

Brown the ground lamb in a sauté pan over medium heat. Put the browned lamb in a bowl, add the sage and set aside. Add the chard to the pan and cook for two minutes to wilt the leaves. Remove the chard and chop coarsely. Set the chard aside. Put the olive oil in the pan, add the shallots and cook for three minutes over medium heat; season with cumin, salt and pepper. Add the wine to the shallots and simmer for five minutes. Return the lamb and chard to the pan and add pecans and enough breadcrumbs to hold the mixture together. Set aside.

For Smoker Pro: set the prepared crown roast on a cookie sheet. Rub both the inside and outside with olive oil and season with salt and pepper. Fill the center of the crown roast with the stuffing. Cover the outside of the roast with the glaze. Fill the Smoker Pro with wood chips, put the lid on it and put it on the hottest part of the fire. Put the cooking grate over the Smoker Pro, set the cookie sheet with the roast on the grate directly over the Smoker Pro. Close the lid on the grill.

For planking: put the roast on the plank. Rub both the inside and outside with olive oil and season with salt and pepper. Fill the center of the crown roast with the stuffing. Cover the outside of the roast with the glaze Put the plank on the grill, directly over the heat and close the grill lid.

With both methods, check the meat with instant read thermometer inserted into the thickest part of the meat after 35 minutes of cooking. For rare the thermometer should read 135º, medium rare 140° and well-done 160°. Cook longer as needed.

Serve with garlic mashed sweet potatoes and your favorite holiday vegetable. Serves 4.

NEARLY FAMOUS SOUP BURGERS

4 lbs. ground Beef (not too lean)
2 pks. onion soup mix
2 eggs, beaten
1/4 c. Worcestershire sauce

Mix all the ingredients in mixing bowl and pat into burgers. This can be done the night before and placed into freezer bags and kept cool until ready to cook. (HINT: To make sure the burgers don’t get really small, put a hole in the middle of the patties about the size of your little finger.) Makes about 10-12 burgers.

MONGOLIAN-STYLE GRILLED LAMB

Fire Up The Grill
By Steve Collins
The Home Chef
[email protected]
www.thehomechef.net

I love grilled lamb served with a green salad. It’s a healthy and delicious way to eat. This is my take on a Chinese dish, Mongolian-style grilled lamb. Stripped to its basic elements, it doesn’t even require a trip to the Asian market. The result is rich and flavorful. I like to eat this with a green salad. I feel virtuous without feeling deprived and it is a quick and easy dinner.  You can also serve it with rice.

1 lb. boneless leg of lamb, trimmed and cut into 3/4” cubes
1 bunch scallions

Marinade
2 Tbsp. rice wine or sherry
2 Tbsp. rice wine vinegar
1 Tbsp. soy sauce
1 Tbsp. 5-spice powder
2 Tbsp. fresh ginger, peeled & grated
2 cloves garlic, minced
8 bamboo skewers, soaked for at least an hour

Mix the marinade ingredients. Put the lamb into a reclosable plastic bag, cover it with the marinade, and refrigerate for an hour to overnight.

When you’re ready to cook the lamb prepare a hot fire. Thread the lamb cubes onto the skewers (use two together to keep the meat from slipping off). Reserve the marinade. Just before putting the skewers onto grill bring the remaining marinade to a boil and reduce to a simmer and cook for 10 minutes. Keep warm until ready to serve.
Put the skewers on the grill directly over the fire. Cook for five minutes, turn and cook for another five minutes on the other side. While lamb is cooking, grill the scallions for a minute on each side. Serve with a salad or rice. Serves 2.

SMOKED CORN BEEF/PASTRAMI
BARBECUE IS NOW!
By Paul Kirk CWC, Ph.B., B.S.A.S.
Kansas City Baron of BBQ
Barbecue Guru
Order of the Magic Mop
Ambassador of BBQ
Certified Master BBQ Judge
[email protected]m

Smoked corned beef or pastrami would be a good barbecued Irish dinner. If you are interested in turning corned beef into pastrami, this is the rub for you. Make sure it is worked in good and thick before you head for the smoker.

Pastrami Rub
5 Tbsp. kosher salt
4 Tbsp. paprika
3 Tbsp. coriander seeds
3 Tbsp. brown sugar
2 Tbsp. black peppercorns
2 Tbsp. yellow mustard seeds
1 Tbsp. white peppercorns
8 cloves garlic, minced

Soak a 12 to 14 pound corned beef brisket in water overnight to purge some of the salt out of the meat. Remove the brisket from the water and pat dry with paper towels.

Combine coriander seeds, peppercorns, and mustard seeds in a spice grinder. Grind coarsely. Add in remaining ingredients and mix well. Rub is now ready to use. It may be stored refrigerated in an airtight container.

Rub the brisket with the rub and cook as desired.

SMOKED PRIME RIB /LIB-ON RIBEYE

1 lip-on Rib-Eye (9 to 12 pounds)
1/2 cup Balsamic Vinegar
1 to 2 tablespoons kosher salt
1 tablespoon dried chopped garlic
1 tablespoon coarse or cracked black pepper
1 tablespoon dried rosemary, crushed

Rub the roast all over with the balsamic vinegar and season with each of the seasonings to taste. Smoke at 230ºF to 250ºF for about 4 hours or until it reaches an internal temperature of 140ºF for medium rare or longer if desired. Slice to order and enjoy. Here is another very popular recipe for the holidays, but this one has a few different twists with the nuts and the topping.

BARBECUE LEG OF LAMB WITH NECTARINE CHUTNEY

1 5- 8 lb. leg of lamb, trimmed of fat
1/2 c. Dijon mustard
1/4 c. olive oil
6 cloves garlic cloves, chopped
2 Tbsp. fresh rosemary leaves, minced
1 to 2 Tbsp. cracked black pepper
1 to 2 Tbsp. kosher salt

Combine the mustard, oil, garlic and rosemary in a blender, with a steel blade and blend for 1 to 2 minutes.  Rub the mixture all over the trimmed leg of lamb. Season with pepper and salt.  Place in a smoker using indirect heat at 230 to 250 F.  Degrees covered for approximately 4 hours or until the internal temperature reaches 135 degrees or medium rare.  Cook longer if desired.  Serve with Nectarine Chutney.

Nectarine Chutney
3/4 c. cider vinegar
1/2 c. light brown sugar
1/4 c. golden raisins
1/4 c. brown raisins
4 shallots, minced
1 Tbsp. fresh ginger, peeled & grated
1 clove garlic, pressed
1 tsp. crushed red peppers
1/2 tsp. ground cinnamon
1 tsp. sea salt
2-1/2 lbs. ripe nectarines, stoned and cut into 1/2” cubes
1/2-c. fresh mint leaves
1-1/2 Tbsp. fresh parsley, minced

Combine the vinegar, brown sugar, raisins, shallots, garlic, red peppers, cinnamon and salt in a saucepan, stirring to dissolve the spices.  Bring to a boil.  Add the nectarines, reducing the heat and simmering for about 20 minutes, reducing the liquid about half.  Mix in the mint and parsley.  Cover with plastic wrap and set aside.

Another meat that is not well known or cooked on the barbecue trails is Cabrito (baby goat), but it’s a treat that I enjoy when I go to Texas.  It’s also great, with some salsa de verde and tortilla’s.

South Texas Cabrito
20 lbs. young kid goat

Rub
1/2 c. dried oregano leaves
1/2 c. kosher salt
1/2 c. coarse ground black pepper
1/4 c. achiote powder
1/4 c. paprika
1/2 c. EVOO

Mopping Sauce
1 small onion chopped
Juice of 1 lemon
2 Tbsp. butter
1 small bottle catsup
2 Tbsp. cider vinegar
3 Tbsp. Worcestershire sauce
1 Tbsp. dark brown sugar
1 tsp. prepared mustard
1 large clove garlic, pressed

Combine all of the rub ingredients and set aside.  Mix, stir, bring to boil- use as basting sauce and also table sauce. Prepare grill or smoker. Rub the Cabrito all over with the olive oil and season. Cook slowly on grill 2 hours or less depending on the size goat you get.   Be sure meat is well above fire (at least 20 to 24 inches). Meat may be brushed with mop sauce or cooking oil occasionally to prevent dryness. Continue cooking and turn the meat often, brushing on sauce at every turn.

For more recipes and tips or for more information on Paul Kirk’s  books or Pitmaster BBQ School, visit his website at www.baron-of-bbq.com.

BEEF STEW
Ed note: pull out that bread machine you received two or three Christmases ago and start a loaf of hot homemade bread to go with this tasty stew.

1 lb. beef round or rump with fat trimmed
1 pkg. dry onion soup mix
2 cloves garlic, minced
2 bay leaves
16 small new potatoes
4 medium carrots, quartered
2 small onions, quartered
1 medium cabbage, cut into 8 wedges
1/2 cup mushrooms, whole
2 Tablespoons whole wheat flour

Place meat in a Dutch oven and sprinkle dry onion soup mix over meat. Cover with water and add garlic and bay leaves. Bring to a boil and reduce heat, cover and simmer until meat is tender, about 2 hours. Meat should always be covered with liquid. When meat is tender, remove it from the pot and add potatoes, carrots and onions to the pot and cook, covered, for 10 minutes. Add cabbage wedges and mushrooms. Cook, uncovered, for 15-20 minutes more. Cut meat into 1 inch cubes, add to pot and reheat. Drain liquid from meat and vegetables and reserve. Remove bay leaves.Make a gravy by adding thickening to liquid. While it can be served separate as a meat and vegetables, just put it all together for a delicious hot beef stew.If you timed your bread just right and started early enough, this should be a perfect time match. However, if the bread isn¹t quite ready, turn the stew down on low, pour yourself a glass of wine, curl up in your favorite chair with a little short devotional book and wait for the buzzer to sound on your bread machine! This is just one of the many ways we can stop and smell the roses in 2001. Happy New Year!

BEER CAN BURGERS

Beer Can Burgers

By Ray Sheehan

[email protected] http://bbqbuddha.com

Ingredients:

For Burger:

2 lbs. ground beef

1 tbsp Worcestershire sauce

1 tsp granulated garlic

1 tsp onion powder

1 beer can wiped clean

kosher salt

ground black pepper

8 slices bacon

4 burger buns

4 slices tomato

4 lettuce leaves

For Filling:

2 cups cheddar cheese cubed

1 jalapeno seeded and thinly sliced 

Prepare the burgers:

In a large bowl, season the beef with the Worcestershire, granulated garlic, and onion powder. Roll the meat into four ½ lb. balls, then place a beer can in the middle of each to shape into a bowl. Press beef up the sides of the beer can. Gently twist the beer so that it comes out of the burger bowl. Sea-son the burgers with salt and pepper. Wrap the burgers with two slices of bacon. Stuff the center of each bowl with cheddar cheese cubes and top with the sliced jalapeno. Refrigerate the burgers until you are ready to cook.

Fire up the grill:

Set up a charcoal grill for 2-zone cooking: Light a charcoal chimney, and when the edges of the charcoal at the top of the chimney begin to ash over, dump the pile of hot coals onto 1 side of the grill to form your hot side (direct cooking), leaving the other side empty to form your cool side (indirect cooking), forming 2 zones. 

Cook the burgers:

Once the grill reaches medium heat and is ready to cook, carefully place the stuffed burgers with the filling side up directly onto the grate over the indirect heat zone. Cover the grill and continue to cook until the burgers reach an internal temperature of 160 degrees, about 45 to 55 minutes. Do not flip the burgers during cooking. When finished transfer the burgers to a platter and let rest for 3-4 minutes. 

To assemble:

Toast the buns over the direct heat zone for 20-30 seconds. Place the burgers on the toasted buns with lettuce, tomato, and your favorite condiment to serve.

 

 

GRILLED ASIAN SESAME CHICKEN KABOBS

Grilled Asian Sesame Chicken Kabobs

By Ray Sheehan

[email protected] http://www.bbqbuddha.com

Ingredients:

2 lbs. chicken breast cut into 1-inch cubes

1/2 cup soy sauce

4 garlic cloves minced

1/4 cup seasoned rice wine vinegar

3 tbsp honey

1 tbsp fresh ginger peeled and grated

3 tbsp scallions sliced

1 tbsp fresh lime juice

2 tbsp sesame oil

1 1/2 tsp sesame seeds toasted

6-8 wood skewers

Directions:

Prepare the Marinade:

In a medium bowl whisk the soy sauce, garlic, vinegar, honey, ginger, scallions, lime juice, and sesame oil to combine. Pour 1/4 cup of the marinade into a glass jar and reservefor use as a glaze on the finished chicken. Pour the remaining marinade into a resealable plastic bag and add the chicken cubes. Seal the bag and turn it over so that all pieces of the chicken are covered in the marinade. Place the sealed bag onto a rimmed cookie sheet and refrigeratefor at least 2 hours and up to 4 hours.

Soak the skewers:

Soak the wood skewers in water, so that they are completely submerged for 1-2 hours before you light the grill.

Light the grill:

For direct heat cooking, light up a charcoal chimney, and when the edges of the charcoal at the top of the chimney begin to ash over, dump the hot coals into the grill. Using long handled metal tongs, even out the charcoal to create even heat distribution throughout. While the grill is heating up, remove the chicken pieces from the bag and thread them onto the wooden skewers. Place the kabobs directly on the grates over medium direct heat, cover and cook for about 4 minutes. Turn the kabobs over, glaze with the reserved marinade and cook until the internal temperature of the chicken reaches 165, about 4-5 minutes. Transfer the kabobs to a platter and top with sesame seeds to serve.

 


GRILLED MARGHERITA PIZZA

Grilled Margherita Pizza

By Ray Sheehan

[email protected] http://www.bbqbuddha.com

Pizza Dough: Yields enough dough for two 12-inch pizzas

Ingredients:

3 ½ – 4 cups bread flour or all-purpose flour (plus more for rolling)

1 envelope – 2 1/4 teaspoons of active dry yeast

2 tsp. Kosher salt

1 tsp sugar

1 1/2 cups warm water (105°F-115°F)

2 tbsp olive oil, plus 2 tsp 

Prepare the dough:

Combine flour, yeast, salt, and sugar in the bowl of a stand mixer. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball. Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes. 

Pizza Ingredients:

1 Recipe pizza dough or 1 ball store bought pizza dough at room temperature, cut in half

Kosher salt

Black pepper

24 oz tomato sauce smooth or pureed

1 lb. soft, fresh mozzarella cheese cut into ¼ inch slices

Pecorino Romano or Parmesan cheese grated

extra virgin olive oil

fresh basil chopped 

Prepare a charcoal grill for direct heat cooking:

Light up a charcoal chimney, and when the edges of the charcoal at the top of the chimney begin to ash over, dump the hot coals into the grill. Using long-handled metal tongs, even out the charcoal to create even heat distribution throughout. Make sure that the grates of your grill are free of any debris from your last cook. Get them hot and brush with a light coating of olive oil. While the grill gets up to temperature, on a floured surface, gently stretch and shape the room temperature dough into 2-12- inch rounds or ovals. Brush the top of the dough with olive oil and lightly season with salt and pepper. Carefully transfer the dough to the grill and place oil side down on the grates and cook until the bottom is golden brown, checking frequently. Rotate the dough 90 degrees and cook for one minute more. Brush the top of the dough with olive oil and using tongs carefully flip the crust over and cook until it is golden brown and crisp, about one minute. Transfer the pizza crust to a sheet pan and repeat with the remaining crust. Top each crust with 12 oz of tomato sauce and 8 oz of mozzarella cheese. Dust the pizzas with Pecorino Romano cheese and return to the grill, still on the sheet pan. Close the lid and cook the pizzas until the cheese begins to melt about 3-4 minutes. Transfer pizzas from the grill to a cutting board. To finish: Give the pizzas a drizzle of extra virgin olive oil and top with some chopped basil. Cut into slices and serve immediately. 

 

 

GRILLED SIRLOIN STEAKS WITH CHERRY TOMATO AND CORN RELISH

Grilled Sirloin Steaks with Cherry Tomato and Corn Relish

By Paul Kirk

[email protected]

Ingredients for the tomato and corn relish:

2 ears corn, grilled

1 pint cherry tomatoes, halved

1/4 cup diced red onion

10 fresh basil leaves, chopped

2 tablespoons red wine vinegar

1 tablespoon extra virgin olive oil

Salt to taste

Freshly ground black pepper 

Ingredients for the steaks:

4 top sirloin steaks, about 8 to 10 ounces each 

Directions for the tomato and corn relish:

Cut the corn from the cob and place it in a mixing bowl. Add the cherry tomatoes, red onion, basil, sugar, vinegar and olive oil. Season to taste with salt and pepper. (This can be made in advance and stored in the refrigerator for up to 2 days. The relish can be served cold or at room temperature.) 

Directions for the steak:

Preheat the grill to high. Season the steaks with salt and pepper. Cook the steaks on the hot grill to the desired doneness, about 5 to 7 minutes per side for medium rare. Serve the steaks topped with the relish. This recipe serves: 4. 

 

 

BLUE CHEESE STEAK

Blue Cheese Steak from Stu

By Paul Kirk

[email protected]

 

Ingredients: 3 pounds beef tenderloin– (3 to 4)

3/4 pound good sliced bacon – more as needed

1/2 cup teriyaki sauce

1/2 cup red wine

1 tablespoon good balsamic vinegar

6 cloves roasted garlic

2 green onion—white and 1″ green, minced

1 tablespoon hickory salt

Fresh cracked black pepper to taste

4 ounces blue cheese—crumbled

1/2 cup mayonnaise

2/3 cup sour cream

1 1/2 teaspoons Worcestershire sauce 

Directions:

Combine teriyaki sauce, red wine& balsamic vinegar, garlic and green onion. Pour mixture over beef and allow to marinate for at least 30 minutes turning at least once. Wrap tenderloin in bacon, securing with toothpick if needed. Place tenderloin on hot grill for 15 minutes, turning 4 times move to medium grill and cook for 30 to 40 minutes longer, turning 4 times, removing at 130 degrees internal temp. Salt and pepper beef at this time, if desired. Allow to set for approximately 5 to 10 minutes before slicing. Be sure to leave bacon on when slicing. In a saucepan over low heat, combine the bleu cheese, mayo, sour cream and Worcestershire sauce. Stir until smooth and creamy and serve over the sliced tenderloin. Save the marinade, mince some roasted garlic and added a little more of each ingredient to the marinade. I then put it in a saucepan with a sprig of rosemary and small red potatoes and let them simmer while the meal cooked. Be careful because garlic and bleu cheese can be overpowering for some. Enjoy and be safe! 

CREAMY HAM AND NOODLE CASSAROLE

Creamy Ham And Noodle Cassarole

By Paul Kirk

[email protected]

Ingredients:

8 ounces egg noodles (4 to 4 1/2 cups)

2 cups chopped cooked ham

2 cups shredded cheddar cheese

1-10 1/2 ounce can cream

1-10 1/2 ounce can cream of mushroom soup

1/2 cup sour cream

1/4 cup milk

1 teaspoon garlic powder

1/2 teaspoon onion powder

1 tablespoon butter 

Directions:

Cook the egg noodles according to package directions. Drain and rinse to remove any starch, set aside. Pre-heat the oven to 350º degrees F. Place half of the noodles in buttered 2-quart casserole dish. Combine the ham and cheese, sprinkle half of ham mixture over noodles. In small bowl, combine soup, sour cream, milk, garlic pow-der and onion powder. Spoon half of soup mixture over the ham layer. Then again: noodles, ham/cheese, soup. Dot with butter. Cover loosely with foil. Bake for 40-50 minutes until it looks creamy and not soupy. Remove from the oven and serve.

Serves 6 

 

AMERICAN GOULASH

American Goulash

By Paul Kirk

[email protected]

Ingredients:

2-pounds ground beef or turkey

3 cloves garlic, chopped

1 large onion, chopped

3 cups water

2-15-ounce cans Red Gold basil, garlic, and, oregano diced tomatoes

1 cup frozen mixed vegetables or corn

2-15-ounce cans tomato sauce

3 tablespoon soy sauce

3 bay leaves

2 tablespoon Italian seasoning

1 teaspoon House Seasoning (combination salt, pepper and some garlic)

1 teaspoon season salt

2 cups elbow macaroni or whole grain pasta, uncooked 

Directions:

In a large pot or Dutch oven, sauté the ground beef over medium-high heat. Break up the meat while cooking. Drain off any grease. Add the onions and garlic and saute until they’re tender (about 5 minutes). Add the water, tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Mix to combine. Place a lid on the pot and allow the mixture to cook for 15 to 20 minutes. Remove lid and add the elbow macaroni. Stir well and return the lid to the pot. Simmer for about 15 minutes. Stir again and then turn off the heat, remove the bay leaves, and allow the mixture to sit about 15 minutes more with the lid on before serving. Serve with garlic bread and a salad.

Serves 8-10 

GRILLED LAMB CHOPS

Grilled Lamb Chops

By Paul Kirk

[email protected]

Ingredients:

8 center cut lamb chops cut 1″-inch thick

1/4 cup olive oil 4 cloves garlic, pressed

1/4 cup fresh basil, chopped

2 tablespoons fresh lemon juice

2 tablespoons grated Parmesan cheese

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper 

Directions:

In a food processor, fitted with a steel blade, add the garlic basil, lemon juice, cheese, salt, and pepper, blend with the pulse switch until well blended. Add the olive oil and blend in, but don’t emulsify it or over blend it. Place the chops in a locking type plastic bag and pour in the marinade and marinate for 4 to 6 hours or in the refrigerator overnight. Grill over medium hot coals for 5 to 6 minutes on each side for medium rare. Serves 4 to 8. 

PIZZA RYES

Pizza Ryes

Submitted by Craig Grefe of Good Grefe! BBQ Team

Ingredients:

1 lb. ground beef

1 lb. pork sausage

1 lb. Velveeta

1 1/2 tsp garlic salt

1 tsp oregano cocktail rye bread (1 or 2 sleeves)

Directions:

1. Preheat a 12” skillet over med-high heat on stove top, or on your favorite grill. Add the ground beef and pork sausage. Cook until browned. Drain grease.

2. Cut Velveeta into 1 inch cubes and add to the skillet. Stir until Velveeta melts and is nicely mixed with the meat.

3. Add the garlic salt, and oregano. Stir to incorporate.

4. Remove the skillet from the heat and spread mixture on cocktail rye bread slices.

5. Place the slices on a sheet pan and sprinkle with oregano.

6. Preheat the broiler.

7. Broil until bubbly.

These can be made ahead of time and placed in the freezer. When ready to serve, thaw before broiling. 

SHRIMP SALAD

Shrimp Salad 

Submitted by Muriel Linebarger

Ingredients:

2 cups large salad rings

1/2 cup diced (small) onion 2 to 3 diced green onions

3 eggs hard boiled and chopped

1 to 2 cans of medium deveined shrimp (to taste)

1 8-1/2 oz can sweet peas

Dressing

1/2 miracle Whip

2 teaspoons Rice Vinegar

2 or 3 Tablespoons evaporated milk or cream

1 teaspoon mustard

1/2 salt

Directions:

1. Boil until tender 2 cups creamette large salad rings drain cool

2. Add 1.2 small diced onion and diced green onion and hard boiled egg, shrimp and peas

3. Make dressing and combine then chill and serve

GRILLED SALMON WITH IRISH STOUT SAUCE

Grilled Salmon with Irish Stout Sauce

By Ray Sheehan

[email protected] http://bbqbuddha.com

For the sauce:

Ingredients:

¼ cup shallots minced

¼ cup celery sliced

2 cloves garlic sliced

½ tsp salt

1 tbsp honey

1 cup Guinness stout

½ cup heavy cream 

For the Salmon:

Ingredients:

 4 -6 oz salmon fillets, pin bones and skin removed

12 shrimp, peeled and deveined, tails off 16-20 per pound

olive oil

Your favorite BBQ rub

2 tbsp scallions thinly sliced

1 lb. asparagus, grilled, heated 

Prepare the sauce:

Directions:

 In a medium pan over medium heat on the stovetop sauté the shallots and celery for 5 minutes. Add garlic to the pan and cook for 1 minute or until fragrant and just tender. Add the salt and honey, stir to combine. Add the Guinness stout and cook for 5 minutes. Stir in the heavy cream and cook for 6-8 minutes or until the mixture thickens enough to coat the back of a spoon. Cover and set aside until ready to use.

Heat the grill:

Directions:

 Set up a charcoal grill for 2-zone cooking. Light a charcoal chimney, and when the edges of the charcoal at the top of the chimney begin to ash over, dump the pile of hot coals onto one side of the grill to form your hot side (direct cook-ing), leaving the other side empty to form your cool side (indirect cooking), forming 2 zones. 

Prepare the Salmon:

Directions:

 Lightly coat the salmon and shrimp with olive oil, then dust with an even layer of BBQ rub to cover. When the grill is hot and ready to cook, place the salmon and shrimp onto the grate directly over the coals. Cook the shrimp for 2-3 min-utes per side, remove from the heat and place in the warmed sauce until ready to serve. Cook the salmon for 2-3 minutes over direct heat, until it releases from the grill grates. Flip the fish and cook for 2 minutes more. Move the fillets to the indi-rect heat side of the grill and close the lid. Cook until the salmon reaches 145 degrees, about 6-8 min-utes. Remove the salmon fillets from the grill and allow them to rest for 5 minutes.

To serve:

Arrange the grilled asparagus onto a plate. Place a salmon fillet onto the asparagus and spoon the warm Guinness sauce with the shrimp and vegetables over the fish. Top with the sliced scallions to garnish. 

 

BBQ BEEF TACOS

BBQ Beef Tacos

By Ray Sheehan

[email protected] http://bbqbuddha.com

Makes 4 servings

Taco Seasoning Ingredients:

1/4 cup (75 g) kosher salt

1⁄4 cup (30 g) chili powder

2 tsp (5 g) smoked paprika

1 tsp granulated garlic

1 tsp onion powder

1 tsp chipotle powder

1 tsp ground cumin

1 tsp dried oregano

1⁄2 tsp freshly ground black pepper

1⁄4 tsp cayenne pepper

1 (4-lb [1.8-g]) beef chuck roast 

Olive oil Ingredients:

1 large onion, sliced

1 cup (240 ml) low-sodium beef broth

1 cup (240 ml) beer

1⁄2 cup (120 ml) Texas BBQ Sauce, warmed, divided

Creamy White BBQ Slaw 

To Assemble

12 flour tortillas warmed 

These BBQ beef tacos combine two of my favorites, barbecue, and tacos, in one meal! I like to slow-smoke a well-marbled chuck roast for tender, melt-in-your-mouth pulled beef and top it all off with a creamy slaw, ripe tomatoes, and a shot of my sweet and spicy Texas BBQ Sauce. 

1 large tomato, seeded and diced

Hickory wood

Disposable aluminum half pan 

Cooler bin large enough to accommodate the roast

Directions

Prepare a smoker to cook at 250°F (120°C).

Prepare the taco seasoning: In a medium-sized bowl, combine all the seasoning ingredients. Any leftovers may be stored in an airtight container for up to 6 months. Trim the chuck roast of any excess or loose fat, then rub all sides with a thin coat of olive oil. Season the roast with an even layer of the taco seasoning and let it sit at room temperature for 30 min-utes to let the rub set up. Once the cooker reaches temperature, add the wood and place the chuck roast in the smoker. Cook for 3 hours, or until it reaches an internal temperature of 150°F (66°F). Spread the sliced onion on the bottom of a disposable aluminum half pan and top it with the chuck roast, beef broth and beer. Cover the pan with heavy-duty aluminum foil and place the pan in the smoker. Cook until the meat reaches an internal tempera-ture of 200 to 205°F (93 to 96°C), 2 to 3 hours. Remove the pan from the smoker and open the foil to vent for 10 to 15 minutes. Strain the accumulated juices of their fat and refrigerate the jus for 2 to 3 hours, reserving the pan for later use. Place the chuck roast in 2 sheets of aluminum foil and then in a clean towel; place it in an empty, dry cooler bin to rest for 1 to 2 hours. When the roast has rested, transfer the reserved liquid to a medium-sized saucepan over medium heat and bring it to a sim-mer. Place the roast on a large cutting board. Using 2 forks, shred the meat, discarding any fat that did not render. Place the meat back in the pan it cooked in and combine it with 1⁄4 cup (60 ml) of the BBQ sauce and 1⁄4 cup (60 ml) of the reserved braising liquid to moisten the meat. Assemble the tortillas: Fill warmed flour tortillas with the shred-ded beef, slaw, diced tomatoes and a drizzle of BBQ sauce. 

PORCINI CRUSTED RIBEYE STEAK WITH BLACK GARLIC BUTTER

Porcini Crusted Ribeye Steak with Black Garlic Butter

By Ray Sheehan

[email protected] http://bbqbuddha.com

Ingredients:

½ cup butter, (1 stick) softened

1 tbsp fresh thyme leaves

1 tsp Worcestershire sauce

Zest of 1 lemon

4 cloves black garlic, minced

1 pinch Kosher salt

1 (1/2-ounce) package dried porcini mushrooms

2 -1 ½ inch thick cut rib eye steaks

Kosher salt

Freshly ground black pepper 

For the Black Garlic Butter:

Directions:

In the bowl of an electric mixer, using the paddle attachment mix butter until light and fluffy. Fold in thyme leaves, Worcestershire sauce, lemon zest, garlic, and salt. Place butter mixture onto a piece of plastic wrap and roll into the shape of a log. Twist the ends to seal and refrigerate for 1 hour or until ready to use. 

For the steaks:

Directions:

Process the dried porcini mushrooms in a spice grinder until they are a fine powder. Transfer the powder to a plate. Sprinkle the steaks with an even layer of salt and pepper. Press the steaks into the porcini powder to coat both sides well. Let the steaks sit out for 30 minutes or until the grill is ready to cook on. 

Fire up the grill:

Directions: Set up a charcoal grill for 2-zone cooking. Light a charcoal chimney, and when the edges of the charcoal at the top of the chimney begin to ash over, dump the pile of hot coals onto 1 side of the grill to form your hot side (direct cook-ing), leaving the other side empty to form your cool side (indirect cooking), forming 2 zones. Place the steaks on to the hot side of the grill for about 3 minutes, rotating them about a quarter turn after 1 ½ min-utes. Flip the steaks and continue to cook over the direct heat side of the grill for another 3 minutes. Move the steaks to the indirect heat side of your grill and close the lid. Continue to cook until the steaks reach 125 degrees for medium rare or until your desired doneness. Remove the steaks from the grill and top with slices of the black garlic butter; allow them to rest for 5-10 minutes before serving. 

TERIYAKI GRILLED CHICKEN WITH BALSAMIC, HONEY DRIZZLE

Teriyaki Grilled Chicken with Balsamic, Honey Drizzle

By Raymond Cato

[email protected]

Ingredients:

8 skinless chicken breast

Half bottle Moore’s Teriyaki marinade

Urban Q-Mahalo rub 

Drizzle/glaze Ingredients:

2 parts balsamic vinegar

1 part Black garlic infused honey

Pinch of rosemary

Pinch of Kosher Salt 

Directions:

Heat until just starts to bubble. 

Directions:

Marinate chicken breasts in Moore’s Teriyaki for 1.5 hours Rub both sides with the Mahalo rub

Let sit out while the Weber and grill-grates were getting hot (~350-375) Put bone side down for 25 minutes the flipped for 15-20 minutes until temped at 155°. Drizzled with glaze for the last 5-10 minutes until 160° 

 

 

REVERSED SEARED SMOKED RACK OF PORK

Reversed Seared Smoked Rack of Pork

By Ray Sheehan

[email protected] http://bbqbuddha.com

Ingredients:

Bone-in pork loin roast about 6 lbs.

Pork Brine

olive oil

Sweet and Smoky BBQ Rub

1/3 cup sweet and tangy BBQ sauce (your choice) warmed 

Pork Brine Ingredients:

6 cups cold water

2 cups apple juice

½ cup brown sugar

¼ cup kosher salt

2 tbsp black peppercorns

2 fresh thyme sprigs

½ bunch fresh parsley

3 cloves garlic sliced 

Sweet and Smoky BBQ Rub Ingredients:

¼ cup light brown sugar, packed

1 tbsp kosher salt

1 tsp ground black pepper

2 tsp chili powder

2 tsp smoked paprika

2 tsp granulated garlic 

2 tsp onion powder

1 tsp ground dry mustard

½ tsp ground cumin

½ tsp cayenne pepper 

Directions:

In a small bowl combine all the rub ingredients until well blended. Cover and set aside until ready to use. Trim the pork loin roast by removing the silver skin and any loose hanging fat. Peel away the membrane from the back side of the ribs and “French” the bones. Alternatively, you can ask your butcher to do this for you. Place the roast in a 2.5-gallon plastic zip top bag and pour the brine over it. Refrigerate for at least 8 hours or up to overnight. Prepare a smoker to cook at 250 degrees. Remove the roast from the brine and discard the brine. Rinse the roast and pat dry with paper towels. Coat the meat with a thin layer of olive oil. This will help the rub stick to the meat. Season liberally with the Sweet and Smoky BBQ Rub and let it sit for 30 minutes to allow the rub to set up. Once the cooker reaches temperature place the roast on the grate in the smoker. Cook for about 2-2 ½ hours or until you reach an internal temperature of 140 degrees. Fire up a charcoal grill to cook at 400 degrees using the indirect method. Once the grill reaches temperature, place the roast meat side down on the grate directly over the hot coals and sear for 5-6 minutes. Flip the roast over and sear for 5 minutes more. Move the pork loin to the indirect side of the grill and brush with the warm BBQ sauce. Place the lid back on the grill and cook for 5 minutes to set the glaze. Transfer the pork loin from the grill to a sheet pan and tent loosely with foil. Let the meat rest for about 20 minutes. You can present the roast whole to your guests, and then cut in between the bones to create each portion. Arrange on a platter to serve.

 

 

BARBECUED TEXMEX WINGS

Barbecued Tex Mex Wings

By Paul Kirk

 

Ingredients:

2-1/2 pounds precut chicken wings, or whole wings cut into 2 pieces at joint, tips discarded

1/2 cup ketchup

1/2 cup apple cider vinegar

1/2 cup honey

1/2 cup packed light brown sugar

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon onion powder

1/2 teaspoon freshly ground black pepper

1 teaspoon hot red pepper sauce

1 teaspoon mesquite-flavored liquid smoke 

Directions:

Wash wings and pat dry. Prepare medium-hot charcoal fire or preheat gas grill to medium high. Grill wings over medium-high heat, turning often, until skin begins to get crispy, about 15 minutes. In medium bowl, mix ingredients together and baste wings, turning often. (Basting earlier will cause wings to burn because of the high sugar content in the sauce). Continue grilling, basting often, until wings are cooked through and slightly charred but not burned, about another 10 minutes, and your wings will be done!!

 

DOUBLE SMOKED HOLIDAY HAM WITH BOURBON BROWN SUGAR GLAZE

Double Smoked Holiday Ham with Bourbon Brown Sugar Glaze

By Ray Sheehan

[email protected] http://bbqbuddha.com

Ingredients:

1 8-10 lb. spiral sliced ham

2-3 tbsp Pork Rub (your choice)

For the Bourbon Brown Sugar glaze:

1 cup dark brown sugar, packed

2 tbsp ground mustard

1/4 cup Bourbon or apple juice

hickory wood or pecan wood

Directions:

Prepare a smoker to cook at 275 degrees.

Season the ham all over with the Pork Rub, getting some in between the slices for added flavor,

Let it sit out for 30 minutes.

In small bowl, stir together brown sugar, mustard, and bourbon. Brush 1/2 of the brown sugar mixture evenly over ham.

Once the cooker reaches temperature add in the wood and place the ham in a small pan on the grate in the smoker. Cook for 1 and a half hours.

Then brush with the remaining brown sugar mixture. Return the ham to the smoker and continue to cook until you reach an internal temperature of 140 degrees, about 30-40 minutes.

Remove the ham from the smoker and let rest, loosely covered with foil for 15 minutes.

To carve the ham:

Turn the ham on its bottom so that the meat is facing up. Using a long knife cut around the bone. Then, cut through the natural breaks in the ham where the fat lies to separate the meat.

Arrange the ham slices on a platter to serve.

HERBED SMOKED TURKEY

Herbed Smoked Turkey

By Ray Sheehan

[email protected] http://bbqbuddha.com

Ingredients:

10-12 lb. turkey, giblets removed

Brine

1 cup kosher salt

1/2 cup light brown sugar

1/2 gallon apple cider

1 tablespoon black peppercorns

1 gallon ice water

Herb Butter

1/2 cup butter

1/2 cup chopped fresh parsley

2 tbsp fresh chopped sage

1 tbsp fresh chopped thyme

1 tbsp fresh chopped rosemary

3 – 4 garlic cloves minced

1/8 tsp black pepper

Directions:

To make the brine:

Add 2 cups of apple cider to a saucepan with the brown sugar. When the brown sugar is melted remove from heat. Stir in the salt until it is dissolved. Add it to the remaining cider and peppercorns. Place the turkey into a vessel that is large enough for the brine to cover it. A cooler lined with a plastic bag will work here. Add water as needed to submerge the turkey in the brine. Refrigerate 8-10 hours and up to overnight.

Prepare a smoker to cook at 275 degrees or set up your grill for two zone cooking.

To set up your grill for Two Zone Cooking:

Dump a pile of hot charcoal on one side of the grill to form your hot side (Direct Cooking), leaving the other side empty to form your cool side (Indirect Cooking).

Remove the turkey from the brine and discard the brine. Rinse the turkey under cool running water and pat it dry with paper towels. Place in the refrigerator uncovered until you are ready to cook it. 

To make the herb butter:

In a medium bowl, mix the butter parsley, sage, thyme, rosemary. garlic, and black pepper to combine.

Loosen pockets of skin from the turkey and put the herb butter under the skin.

Once the cooker reaches temperature place the turkey directly on the grate in the smoker. Cook, breast side up until the breast reaches 165 degrees and the thickest part of the thigh registers 180 degrees, about 3-4 hours.

Remove the turkey from the cooker and allow to rest for 15 minutes.

Carve and arrange on a platter to serve.

SMOKED SALMON

Smoked Salmon

By Paul Kirk

[email protected]

Ingredients: 

1 cup sea or kosher salt

1/2 cup sugar

1/2 cup dark brown sugar

1 tablespoon Old Bay Seasoning

1 tablespoon crushed black peppercorns

2 teaspoons granulated garlic

Lemon yogurt, mayonnaise, or mustard of your choice

2 large salmon fillets or sides, pin bones removed

Directions:

In a bowl, combine salt, sugar, brown sugar, peppercorns, Old Bay, and garlic, mix well. Spread extrawide aluminum foil a little longer than the length of the fish and top with a thin layer of yogurt or mustard over the meat side of the salmon.

Preheat your smoker to 250º degrees F.

Place the foiled salmon in your smoker and cook until the white protein comes to the top. About 30 to 40 minutes.

Serves 20 to 30

*If you have any salmon left over, combine with

cream cheese, sour cream or mayonnaise for a salmon

spread or thinner for a dip.

BARBECUE BONELESS BEEF SHORT RIBS

Barbecue Boneless Beef Short Ribs

By Paul Kirk

Rub Ingredients:

3 tablespoons coarsely ground black pepper

1 tablespoon cane white sugar

1 tablespoon paprika

1 tablespoon onion salt

2 teaspoons dry mustard

2 teaspoons granulated garlic

2 teaspoons chili or ancho powder

1 teaspoon chipotle or cayenne powder

1/2 teaspoon celery seed

1/2 teaspoon dried oregano leaves

1 to 2-pounds boneless beef short rib

Directions:

Combine all the ingredients for the rub and blend well.

Liberally sprinkle the rub all over the ribs, then let them sit at room temperature for 30 minutes.

Preheat smoker to 225º degrees F.

Place the ribs on the in the smoker. Smoke it until it reaches an internal temperature of 180º Degrees F. Should take about four hours.

Alternatively, you can pull the ribs off the grill when they reach 150º degrees F (should take about 2 hours) and serve them like a steak.

Once you have the ribs cooked to your liking, wrap them in plastic wrap or foil and put them somewhere that retains heat well – a cooler or oven will do fine – for 20 minutes while it rests.

Lastly, simply slice the ribs and serve with barbecue sauce.

Serves 4

HOMEMADE SWEET ITALIAN SAUSAGE (Mild or Hot)

Homemade Sweet Italian Sausage (Mild or Hot)

By Paul Kirk

[email protected]

Ingredients:

3 pounds ground pork

3 tablespoons red wine vinegar

1 tablespoon sea salt

1 tablespoon freshly cracked black pepper

1 1/4 tablespoons dried parsley leaves

1 tablespoon granulated garlic

1 tablespoon granulated onion

1 tablespoon dried basil

2 teaspoons smoked paprika

2 teaspoons crushed red pepper flakes, or to taste

3/4 teaspoon ground or whole fennel seed

1 teaspoon brown sugar

1/8 teaspoon dried oregano

1/8 teaspoon dried thyme

Directions:

Place the pork and red wine vinegar in a mixing bowl.

Sprinkle with salt, black pepper, parsley, garlic powder, onion powder, basil, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme. Knead until flecks of spice are evenly distributed through the sausage.

Divide the sausage into thirds, and form into 3 logs; wrap each in plastic wrap. Place wrapped sausage into a freezer bag before freezing, or store in refrigerator for at least 12 hours before cooking.

Serves 10 to 12

GRILLED BEER BRATWURST WITH IPA MUSTARD BBQ SAUCE

Grilled Beer Bratwurst with IPA Mustard BBQ Sauce

By Ray Sheehan

[email protected] http://bbqbuddha.com

Ingredients:

6 uncooked bratwurst links

1 can (12 ounces) beer

1 onion thinly sliced

6 pretzel buns split and toasted

Directions:

Heat the grill:

Set up a charcoal grill for 2-zone cooking. Light a charcoal chimney, and when the edges of the charcoal at the top of the chimney begin to ash over, dump the pile of hot coals onto 1 side of the grill to form your hot side (direct cooking), leaving the other side empty to form your cool side (indirect cooking), forming 2 zones.

Grill the Bratwurst:

Place bratwurst, beer, and onions in a disposable aluminum ó pan. When the grill is ready, place the pan over the direct heat side and bring to a boil. Move the pan over to the indirect heat side of the grill and close the lid. Simmer for 8-10 minutes or until the sausages reach an internal temperature of 160 degrees. Drain and discard beer mixture. Grill the bratwurst, covered, over indirect heat for 6-8 minutes or until browned, turning occasionally. Serve on pretzel buns with sauerkraut and mustard BBQ sauce.

IPA Mustard BBQ Sauce

Ingredients:

1/2 cup unsalted butter

1 cup onion small dice

2 cloves garlic minced

2 cups whole grain mustard

1/2 cup IPA beer

2 tsp Worcestershire sauce

2 tbsp light brown sugar

1/4 tsp cayenne pepper

Pinch of salt

Directions:

In a small saucepan over medium heat melt butter. Add onions and reduce heat to medium low. Cook onions, stirring occasionally for 5 minutes or until tender. Add garlic and cook for 20 seconds more. Stir in mustard, beer, Worcestershire sauce, brown sugar, cayenne pepper, and salt. Simmer for 15 to 20 minutes until slightly thickened.

Quick Red Cabbage Sauerkraut

Ingredients:

1/2 head red cabbage thinly sliced

1/3 cup minced garlic

2 tsp caraway seeds

2 tsp yellow mustard seeds

1 cup cider vinegar

salt

black pepper

2 tbsp olive oil

Directions:

In a large saucepan, heat olive oil over medium heat.

Add the garlic and cook until fragrant but not browned, about 1-2 minutes. Add the cabbage, caraway seeds, mustard seeds, and vinegar to combine.

Lower the heat to low and continue to cook for about 10 minutes. Transfer the sauerkraut to a bowl and season with salt and pepper to taste. The sauerkraut can be served warm or chilled. Store any unused portion in the refrigerator for up to 3 days.

GRILLED LIME COCONUT CHICKEN with AVOCADO SALSA

Grilled Lime Coconut Chicken with Avocado Salsa 

By Janet Phelps

Ingredients:

1 ½ pounds boneless skinless chicken 

Avocado Salsa:

2 avocados, diced

10 grape tomatoes, diced

¼ cup red onion, chopped

1 jalapeno, seeded and chopped (optional)

¼ c cilantro, chopped

Juice of 1 Lime

Salt and pepper to taste (or for a little more spice, Cajun seasoning) 

Directions for Chicken and Marinade:

1. In large bowl, warm the coconut oil for about 30 seconds or until melted in microwave.

2. Whisk all other ingredients for the marinade into the coconut oil and set aside.

3. Wash and dry chicken thoroughly and then place in marinade.

4. Mix thoroughly until the chicken is fully coated in the marinade. You can use right away or cover your bowl in plastic wrap and allow chicken to marinate for 30 minutes to 1 hour.

5. Grill chicken over medium-high heat until internal temperature is 180 degrees.

Directions for Avocado Salsa:

1. While chicken is marinating, combine all the ingredients for the salsa in a small bowl. Cover with plastic wrap in the fridge until ready to use. 

SMOKED PIMENTO CHEESE BURGER

Smoked Pimento Cheese Burger

By Ray Sheehan

[email protected] http://bbqbuddha.com

Ingredients:

2 ¼ lb. burger blend (chuck, prime short rib, bacon) or 80-20 ground beef

Worcestershire sauce

salt

ground  black pepper

Pimento cheese

6 green leaf lettuce leaves

6 thick slices tomato

6 tbsp softened butter

6 hamburger buns

hickory wood 

For the Pimento Cheese:

Ingredients:

8 ounces cream cheese softened

2 cups grated extra sharp cheddar cheese

½ cup mayo

1 ½ tsp Worcestershire sauce

1 ½ tsp dry mustard

1 ½ tsp onion powder

1 ½ tsp granulated garlic

¼ tsp paprika

½ cup diced canned pimentos, drained

Directions: Place the cream cheese into a food processor and pulse until whipped. Add the shredded cheese, mayo, Worcestershire sauce, dry mustard, onion powder, granulated garlic, and paprika, and pulse to blend. Add the diced pimento and pulse a few times to combine; refrigerate for at least 1 hour or until ready to use. Prepare a smoker to cook at 275 degrees. To make the burgers: Using your hands form the meat into 6 burger patties. Brush the patties with a light coating of Worcestershire sauce and season with salt and pepper. Using your thumb press a small indentation into the bottom of the burger to keep it from bulging up as it cooks. Place the burgers onto a sheet pan fitted with a wire rack. Once the cooker reaches temperature add in the hickory wood and place the tray of burgers onto the grate in the smoker Cook until you reach an internal temperature of 160 degrees, about an hour. To assemble to burgers: Butter each of the buns with 1 tbsp of the softened butter and grill or toast until crispy. Spoon 1/3 cup of the pimento cheese onto the burger, then layer with the burger, tomato, lettuce, and the top bun to serve. 

 

BACON WRAPPED JALEPENO POPPER STUFFED CHICKEN

Bacon Wrapped Jalepeno Popper Stuffed Chicken

By Ray Sheehan

[email protected] http://bbqbuddha.com

Ingredients:

4 chicken breasts

Poultry Rub

2 jalapenos roasted, diced

¼ cup cream cheese softened

¼ cup Colby jack cheese shredded

8 slices bacon

BBQ sauce (your favorite) warmed

For the Poultry Rub:

½ cup brown sugar packed

¼ cup paprika

3 tbsp chili powder

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp salt

1 tsp ground cumin

½ tsp dried thyme

½ tsp ground black pepper

Directions:

Combine all rub ingredients in a medium bowl and set aside. Leftover rub may be stored in an airtight container for up to 6 months. Prepare a charcoal grill for two zone cooking. Lay the chicken between 2 pieces of wax paper and using a meat mallet, pound to ¼ inch thickness. In a small bowl mix jalapeno, cream cheese, and Colby jack to combine. Spread ¼ of the jalapeno cheese mixture onto each of the chicken breasts and roll up. Wrap the chicken with 2 slices of bacon and secure with toothpicks if necessary. Season the bundles all over with an even layer of the poultry rub. Place the chicken breasts directly on the rack over the indirect heat side of the grill with the lid closed, and cook until you reach 165 degrees, about 20-30 minutes. Brush the chicken with the BBQ sauce during the last 5 minutes of cooking to glaze. Remove the chicken from the grill and let rest for 5 minutes before serving. Filling will be hot. 

Desserts and Drinks

PEANUT BRITTLE
  • 1-1/2 cups sugar
  • 1/2 cup white Karo syrup
  • 1/2 cup water
  • 1 dash salt

Cook above ingredients until hard ball stage when dropped in cold water. Add 2 cups peanuts and cook until peanuts are done. Take from stove and add 2 tablespoons of butter and 1 tablespoon baking soda (stir until well mixed). Pour on buttered cookie sheet until cooled.

CHOCOLATE EGG NOG
Barbecue Is Now
By Paul Kirk CWC, Ph.B., B.S.A.S.
Kansas City Baron of BBQ
Barbecue Guru
Order of the Magic Mop
Ambassador of BBQ
Certified Master BBQ Judge
[email protected]

3/4 c. granulated sugar
1/2 c. unsweetened dark chocolate cocoa powder
3 eggs, lightly beaten
3 egg yolks, lightly beaten
12 oz. evaporated milk
2 cinnamon sticks
1 c. whipping cream
1/4 c. port wine
1/4 c. brandy
1-1/2 tsp. vanilla extract
Whipped cream, chocolate shavings and peppermint sticks for garnish, if desired

In heavy saucepan, stir together sugar and cocoa powder. Stir in eggs, egg yolks, evaporated milk and stick cinnamon. Cook, stirring constantly, over medium heat until mixture thickens slightly. Thermometer should register 165°F. DO NOT LET BOIL. Remove from heat.

Place pan in sink or bowl of ice water and stir for two minutes. Remove stick cinnamon. Whisk in whipping cream, port wine, brandy and vanilla. Cover and chill for 4 hours. Garnish with whipped cream, chocolate shavings and stir with peppermint sticks, if desired, for additional flavor.

POACHED PEARS WITH CHOCOLATE CRANBERRY SAUCE

6 cups Ocean Spray® Cranberry Juice Cocktail
1 cup sugar
6 Bartlett pears, peeled and cored with stems intact
16-ounce can Ocean Spray® Jellied Cranberry Sauce
1/2 cup chocolate chips

Combine cranberry juice cocktail and sugar in a large saucepan. Bring to a boil over high heat. Place pears in pan. Cover and simmer on low heat for 10-15 minutes or until pears are tender when pierced with a fork. Turn pears several times during cooking. Remove from heat. Let cool in liquid at room temperature.Combine cranberry sauce and chocolate chips in a medium saucepan. Melt over medium heat, whisking occasionally until smooth.Remove pears from liquid; drain. To serve, spoon 1/4 cup chocolate cranberry sauce on each serving plate. Place pears on plate. Spoon remaining sauce over tops of pears. (Makes 6 servings.)

SOUR CHERRY PIE

Sour Cherry Pie

Crust: Unbaked 9 inch double crust

Filling:
2 cans (l lb. ea.) red tart cherries packed in water and 1 can of the liquid
1/3 c. packed brown sugar
1/3 c. granulated sugar
1/4 c. cornstarch
1/2 tsp. cinnamon
1 c. cherry juice
1-1/2 Tbsp. butter
1 Tbsp. vanilla
1/2 tsp. almond extract

Glaze:
Milk
Granulated sugar

Preheat oven to 425 degrees.

Filling: Drain cherries, reserving 1 cup of the liquid. Combine brown sugar, granulated sugar, cornstarch, and cinnamon in saucepan. Stir in reserved cherry juice. Cook and stir until mixture is thick and bubbly. Boil and stir one minute. Add cherries and cook one minute or until mixture comes to a boil. Remove from heat. Add butter, vanilla and almond extract. Spoon filling into unbaked pie shell.Cover with top crust. Fold top edge under bottom crust. Flute with fingers or fork. Cut slits or design in top crust or prick with fork for escape of steam.

For glaze: Brush crust with milk and sprinkle with granulated sugar.
Bake at 425º for 15 minutes. Reduce temperature to 350 degrees. Bake 25 minutes or until crust is golden brown. Cool until barely warm or to room temperature before serving.
Yield: One 9″ pie.

SPICED PEACHES

Spiced peaches are delicious served as a dessert with cream or yogurt but they also go well with ham, pork and poultry. Serves 45 ripe, firm peaches

2 oz. soft brown sugar
1 Tbsp. Worcestershire sauce
A pinch of ground cinnamon
A pinch of ground ginger

Halve and stone the peaches. Place the sugar, Worcestershire sauce, cinnamon and ginger in a saucepan and heat very gently until the sugar has dissolved. Arrange the peach halves in a shallow foil tray and spoon the sugar mixture over them. Leave the peaches for 2-3 hours, turning them occasionally.Prepare the barbecue for grilling. Lightly drain the peaches and grill, over medium heat, until they are just heated through and beginning to brown.

CHOCOHOLIC'S HERSHEY BAR CAKE

1 box Swiss Chocolate cake mix
1 c. walnuts, chopped
8 oz. cream cheese, softened
1 c. powdered sugar
1/2 c. granulated sugar
10 Hershey bars with almonds, chopped
12 oz. frozen Cool Whip, thawed

Prepare cake batter according to package directions. Add walnuts to batter. Pour into 8″ cake pans after spraying pans with baking spray. Bake at 325ºF for 20 to 25 minutes. Remove from pans and cool completely. Beat cream cheese, powdered sugar and granulated sugar, with mixer until creamy. Combine 8 chopped candy bars, Cool Whip, cream cheese, and blend well. Spread this mixture on the top and sides. Take remaining candy bars and sprinkle them over the cake and at the bottom edge for edible decoration.Beware as the above is a “sinful” love potion.

CHOCOLATE FUDGE

2 cups sugar
1/3 cup white Karo syrup
1/2 cup milk (cream or evaporated)
3 Tbsp. cocoa
1/3 stick butter

Boil above ingredients until the test in cold water forms a soft ball (about 10 minutes). Remove from heat and add butter. Start beating (with a wooden spoon) as soon as you remove from the heat. When almost thick add:1-1/2 cups pecans and 1 Tbsp. vanilla Do not chop nuts. Pour into greased deep tray so the pieces will be thick when cut. This makes a very creamy fudge.Next month we’ll be firing up the grill again and passing along some basic barbecue recipes for everyone from the backyard enthusiasts to the competition cooker looking to simplify things.

COCONUT-GRILLED PINEAPPLE

1 ripe golden pineapple
1 can (14 ounces) unsweetened coconut milk
1-1/2 cups turbinado sugar or granulated sugar
1 teaspoon ground cinnamon Sprigs of fresh mint, for garnish
1 quart vanilla ice cream or frozen yogurt, for serving (optional)

Set up the grill for direct grilling and preheat to high.Peel, slice, and core the pineapple. Shake the coconut milk well before opening the can. Pour it into a wide, shallow bowl. Place the sugar and cinnamon in another wide, shallow bowl and stir with a fork to mix.When ready to cook, brush and oil the grill grate. Dip each pineapple slice first in coconut milk, then in the sugar mixture, shaking off the excess between each dipping. Arrange the slices on the hot grate and grill until nicely browned on both sides, 4 to 6 minutes per side. If a crosshatch of grill marks is desired, rotate each slice 60 degrees after 2 or 3 minutes on each side. Transfer the pineapple slices to plates or a platter for serving and garnish with mint sprigs. Or, serve in bowls over ice cream, if desired. The pineapple can be served either hot or cold.

GRILLED CHOCOLATE BANANAS

  • Under-ripe bananas
  • milk chocolate or candy bar of your choice, broken into small pieces.

There is no need to use precise measurements as it’s easy to adjust the amount of bananas and milk chocolate to match the number to be fed.

Take a sharp knife and slit the bananas, leaving peelings intact, from end to end so the flat part is on the bottom. Go deep into the banana but do not cut the bottom peeling. Force the slits wide and stuff with the pieces of chocolate. Wrap the bananas in foil. Place them on the grill with medium heat for about 10 minutes or until the chocolate/candy bar is melted and the bananas are partially cooked. Peel away the tin foil, then the peeling, and scoop out with a spoon. It doesn’t hurt to add some vanilla ice cream at this point to fully enjoy the experience. These can be done in the oven on medium heat ­ but frankly, they are not quite as good. Pineapple slices can be put on the grill at the same time as the bananas and served along with the bananas and chocolate. Now this is a love potion ­ hot off the grill!

SLICED STRAWBERRIES WITH GRAND MARNIER ZABAGLIONE
Barbecue Is Now
By Paul Kirk CWC, Ph.B., B.S.A.S.
Kansas City Baron of BBQ
Barbecue Guru
Order of the Magic Mop
Ambassador of BBQ
Certified Master BBQ Judge
[email protected]


1 lb. strawberries, hulled, thinly sliced (about 2 1/2 c. sliced)
3 large egg yolks
3 Tbsp. Grand Marnier or Triple Sec
2 Tbsp. water
1-1/2 Tbsp. sugar
1 Tbsp. crème fraîche or sour cream
2 fresh mint sprigs (for garnish)

Divide strawberries between 2 bowls or large wineglasses. Whisk egg yolks, Grand Marnier, 2 Tbsp. water, and sugar in medium metal bowl. Set bowl over large saucepan of gently simmering water (do not allow bottom of bowl to touch water). Whisk until mixture becomes thick and foamy, 2 to 3 minutes. Remove from heat; whisk 1 minute longer. Whisk in crème fraîche. Spoon warm zabaglione over strawberries. Garnish with mint sprigs. Serve immediately.

GRILLED SHORTCAKES AND STRAWBERRIES SHORTCAKE
Barbecue Is Now
By Paul Kirk CWC, Ph.B., B.S.A.S.
Kansas City Baron of BBQ
Barbecue Guru
Order of the Magic Mop
Ambassador of BBQ
Certified Master BBQ Judge
[email protected]


2 c. all-purpose flour, plus more for dusting
1/4 c. granulated sugar
2 tsp. baking powder
3/4 tsp. kosher salt
6 Tbsp. cold unsalted butter, cubed, plus 1-1/2 Tbsp. melted butter
3/4 c. 2 Tbsp. heavy cream
1 large egg
1 vanilla bean, split and scraped
3 Tbsp. turbinado sugar
1 lime, finely zested

Strawberries
1 lb. (about 3 c.) strawberries, hulled
1 vanilla bean, split and scraped
1/2 c. granulated sugar
2 Tbsp. tequila, preferably añejo or triple sec

Preheat the oven to 375°.
In a large bowl, whisk together the flour, sugar, baking powder and salt. Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it’s the size of small peas.

In a small bowl, whisk together the ¾ cup of cream, the egg and the vanilla bean seeds. Pour over the flour mixture and use a spatula to fold together just until a dough forms. Turn the dough out onto a lightly floured surface and shape into a 1/2-inch-thick disk. Using a 3-inch biscuit cutter or drinking glass, cut out 5 shortcakes. Gently gather and reroll the dough to cut out the remaining 3 shortcakes.

In a small bowl, use your fingers to blend the turbinado sugar and lime zest together. Transfer the shortcake rounds to a baking sheet lined with parchment paper and brush the top of each shortcake with the remaining 2 tablespoons of heavy cream. Sprinkle with the lime sugar and bake for 20 minutes, until the shortcakes are lightly golden and cooked through. Transfer to a cooling rack. Once completely cooled, store in an airtight container until ready to use.

In a small saucepan, combine second vanilla bean pod and seeds, the sugar and 1/2 cup of water.   Bring to a simmer over medium heat and cook just until the sugar dissolves. Remove from the heat and let cool completely.
Stir in the tequila or  triple sec and store in a transportable container.

Prepare a low to medium-hot grill. Place the strawberries, hulled-side down, in a heatproof dish. Drizzle with the vanilla-tequila simple syrup, cover with tinfoil and place on the grill for 5 to 7 minutes, until the juices are bubbling and the strawberries are tender.

Place the shortcakes on the grill until warmed through, about 2 minutes. Top the shortcakes with the warm strawberries and any accumulated juices and serve immediately.
Enjoy!

GRILLED BANANA SPLIT

4 under-ripen bananas
1 Hershey chocolate bar
4 scoops favorite ice cream
Chopped pecans, optional
Marshmallows, optional
Crushed pineapple, optional

Take a sharp knife and slit the bananas, leaving peelings intact, from end to end so the flat part is on the bottom. Go deep into the banana but do not cut the bottom peeling. Force the slits wide and stuff with three or four pieces of chocolate.

Wrap the bananas in foil. Place them on the grill with medium heat for about 10 minutes or until the chocolate is melted and the bananas are partially cooked. Peel away the tin foil and push the ends of the peel together make the peel into a bowl shape.

Now you can use your imagination from here. Add your favorite ice cream, chopped pecans, crushed pineapple, or your favorite topping

Serve in the bowl-shaped peeling but make sure to put on a plate because this one is so good that it might get a little messy.  Serves 4.

BREAD PUDDING
BARBECUE IS NOW!
By Paul Kirk CWC, Ph.B., B.S.A.S.
Kansas City Baron of BBQ
Barbecue Guru
Order of the Magic Mop
Ambassador of BBQ
Certified Master BBQ Judge
[email protected]m

Bread Pudding
1 loaf French bread, at least a day old, cut into 1-inch squares (about 6-7 cups)
1 qt. milk
3 eggs
2 c. sugar
2 Tbsp. vanilla extract
1 c. raisins (soaked 1-2 hours in 1/4 c. Irish Whiskey)
1/4 tsp. allspice
1/4 to 1/2 tsp. cinnamon
3 Tbsp. unsalted butter, melted

Whiskey Sauce
1/2 c. (1 stick) butter, melted
1 c. sugar
1 egg
1 c. Irish Whiskey or Jack Daniels

Preheat oven to 350°F. Place milk in a large mixing bowl and add the bread that has been cut into squares. Press the bread into the milk with your hands until all of the milk is absorbed.

In a separate bowl, whisk the eggs, then whisk in the sugar, vanilla, allspice, and cinnamon. Pour over the bread and milk mixture. Add the bourbon soaked raisins and gently stir to combine.

Pour the melted butter into the bottom of a 9×13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour the bread milk and egg mixture into the baking pan. Bake at 350°F for 35-45 minutes, until the liquid has set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. You can also make these in individual ramekins.

While the bread pudding is cooking, make the whiskey sauce. Melt the butter in a medium saucepan on low heat. Add the sugar and egg and whisk to blend well. Slowly cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, then remove from heat. Do not allow the mixture to simmer! (Or the sauce will curdle. By the way, if your sauce curdles, just take it off the heat and blend it smooth in a blender.) Whisk in bourbon to taste. Whisk again before serving. The sauce should be soft, creamy, and smooth.

Serve the bread pudding with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made. Makes 8-10 servings.

PUMPKIN NUT BREAD

3-1/2 cups sifted flour
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
3 cups sugar
1 cup pecans
4 large eggs
1-1/2 cups canned pumpkin
1 cup unsalted butter
2/3 cup water

TOPPING
2 tablespoons melted butter
2 tablespoons sugar
1 teaspoon cinnamon
Sift dry ingredients into large mixer bowl. Quickly add all remaining ingredients. Mix only until dry ingredients are moist. Bake in two greased 9x5x3-inch pans in preheated 350F degree oven for one hour. Cool 5 minutes. Remove from pans and cool on wire rack. Combine the sugar and cinnamon and blend well. While warm brush with melted butter, sprinkle with cinnamon-sugar.
Yield: Two loaves.

PINEAPPLE GRITS PIE

by Marsha Russell of Late Night Whisky Smokers

2 Cups water
1/2 Cup uncooked quick-cooking grits
1/2 teaspoon salt
1 (8-ounce) can crushed pineapple, drained
1/2 (8 ounce) package cream cheese
3 large eggs
1 cup sugar
1/2 cup milk
1/2 teaspoon vanilla extract
2 (9-inch) graham cracker crusts

Bring water to a boil: add grits and salt, and return to a boil. Cover, reduce heat to low, and cook five minutes, stirring occasionally. Remove from heat. Combine grits, pineapple, and cream cheese in container of an electric blender: process until smooth. Add eggs, one at a time. Add sugar, milk and vanilla; process until smooth. Pour into crusts. Bake at 300 degrees for 1 hour or until mixture is set.You can also use stone ground grits (cook for 25 minutes) and fresh pineapple. To remove some of the bits of corn meal, you might want to sift the grits first.

BRUSCHETTA

Makes 8 large slices

Garlic bread, Italian style.
Serve this simple grilled bread as an accompaniment to meals or use as part of an hors d’oeuvre spread with cheese, meats, and vegetables.
3 tablespoons extra-virgin olive oil
Salt and ground black pepper
12 by 5-inch loaf country bread, sliced crosswise into 1-inch-thick pieces,
ends removed
1 large garlic clove, peeled

Mix the oil and salt and pepper to taste together in a small bowl. Set aside.Grill the bread over a medium fire, turning once, until golden brown on both sides, 1 to 1-1/2 minutes.Place the toast slices on a large platter, rub the garlic over the tops, brush with the seasoned oil, and serve immediately


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