Barbecuing, Recipes, Food Thread. Drinks are Welcome Too!!

Here is a very simple appetizer.

Bean dip.

Refried Beans
Enchilada Mix
Green Chile Peppers.
Sour Cream
Monterey/Colby Jack put on top.

Bake for about 15 minutes and you have what is actually a fairly healthy game day appetizer.

Ever eaten at Sizzler?
Ever eaten the "Malibu Chicken?"

It's simple:

1 breaded chicken breat patty, deep fried until golden brown
1 slice of ham
1 slice of swiss cheese

Place ham and chesse on top of freshly cooked chicken breast and microwave for 15 seconds or until cheese is melted to your satisfaction.

Mix two parts mayo with one part yellow mustard (that's 2/3 + 1/3). That's the Malibu sauce.

Add fries or potato of your choice.

You're done!

Turn it into a sandwich by adding your favorite toasted bread and some lettuce and tomato.

I'm going to go ahead and stick this thread because threads get buried in the Lounge so quickly. Post away your favorite recipes all!

i love this thread and idea!!!!

i love grilling, i got no reciepes....but iam in love with grilling burgers, sausages, chicken....etc

Bourbon BBQ Sauce

2 (14-ounce) bottles tomato ketchup
3/4 cup bourbon
1 tablespoon molasses
1 tablespoon Creole or whole grain mustard
1 tablespoon chopped garlic
1/2 cup chopped onions
1/4 cup firmly packed light brown sugar
1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon peeled and grated fresh ginger (optional I don't care for ginger)

Combine all of the ingredients in a food processor or blender and process until smooth, about 15 seconds. Scrape down the sides of the bowl with a rubber spatula. Pulse 2 or 3 times. Store in a sterilized container until ready to use.

"calphin wrote:

Bourbon BBQ Sauce

2 (14-ounce) bottles tomato ketchup
3/4 cup bourbon
1 tablespoon molasses
1 tablespoon Creole or whole grain mustard
1 tablespoon chopped garlic
1/2 cup chopped onions
1/4 cup firmly packed light brown sugar
1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon peeled and grated fresh ginger (optional I don't care for ginger)

Combine all of the ingredients in a food processor or blender and process until smooth, about 15 seconds. Scrape down the sides of the bowl with a rubber spatula. Pulse 2 or 3 times. Store in a sterilized container until ready to use.

that sounds great bro.......good on chicken or burgers??

"SickFinFan33 wrote:

that sounds great bro.......good on chicken or burgers??

Might make a helluva shot!

"opfinistic wrote:

Might make a helluva shot!

hell yes.....

lets get to slammin them down!!!!!!!!!!:hi5:

"SickFinFan33 wrote:

that sounds great bro.......good on chicken or burgers??

Both, give it a try and let me know what you think:up:

"calphin wrote:

Both, give it a try and let me know what you think:up:

will do bud! :hi5:

Margarita Chicken

2 jalapenos, thinly sliced rounds
3 tablespoons fresh cilantro leaves
4 tablespoons tequila (recommended: Cabo Wabo Reposado)
1 tablespoon garlic, minced
1 teaspoon red chili flakes
1 teaspoon ground cumin
1 tablespoon dried oregano
2 limes, juiced
2 teaspoons salt, divided
4 boneless skinless chicken breasts
2 red bell peppers, roasted, skinned, seeded, julienne
1 cup all-purpose flour
1 teaspoon granulated garlic
2 cups canola oil
4 Kaiser rolls
4 tablespoons mayonnaise
1/4 green cabbage, thinly sliced
1/4 red onion, thinly sliced
4 ounces provolone cheese, sliced

In a medium mixing bowl add jalapenos, cilantro, tequila, garlic, red chili flakes, cumin, oregano, lime juice, and 1 teaspoon salt. Add the chicken breasts and red bell peppers to resealable gallon bag and pour in marinade. Let marinate in refrigerator for 4 to 8 hours.
Heat grill to high. Remove chicken from marinade, and add chicken to the grill.

In a small mixing bowl add flour, remaining 1 teaspoon salt and the granulated garlic.

Heat the canola oil to 350 degrees F.

Remove bell peppers from marinade and dredge in flour and fry until crispy. When done drain on paper towels.

Cook chicken thoroughly on both sides, remove from heat and cover. Let sit for 5 minutes Remove chicken from the bone and thinly slice or shred.

Lightly toast rolls. Spread mayonnaise evenly among the rolls and then stack evenly with the cabbage, onion, chicken breast, fried peppers, and top with cheese.

My wife thinks this is better without the jalapenos peppers

REGIONAL BBQ RECIPES

http://www.cattlemensbbqsauce.com/AcademyRegional101.aspx

Hey guys, I'll be in Miami for Opening Day and we'll be there at 9:00AM and tailgating.

I need some good recipes.

I know how to grill burgers, dogs, chicken, etc.

Anyone know how to do a brisket? I see that BBQ recipe up there, I might try that.

Either a brisket, or ribs? We're doing pulled pork too, but I think ribs or brisket will be the topper.

1/3 cup Lone Star Dry Rub, recipe follows

RIBS

1 1/2 cups mesquite or hickory wood chips, soaked in water for 30 minutes, and drained

2 cups classic BBQ sauce (Cattlemans or Bullseye)

Rub the spareribs with the dry rub. Wrap each slab tightly in a double thickness of aluminum foil. Set aside while building the fire.
Build a charcoal fire in an outdoor grill and let burn until the coals are covered with white ash. In a gas grill, preheat on High, then adjust to Low.

Place the foil-wrapped ribs on the grill and cover. Cook, turning occasionally, until the ribs are tender, about 1 hour. Unwrap the ribs and set aside.

Add more charcoal to the fire and let burn until medium-hot. You should be able to hold your hand at grill level for about 3 seconds. Sprinkle the drained chips over the coals. In a gas grill: keep the heat on Low. Place the drained chips in the metal chip box. Or, wrap the chips in aluminum foil, pierce a few holes in the foil, and place on the heat source.

Lightly oil the cooking grate. Place the ribs on the grill, brush with sauce, and cover. Grill for 5 minutes. Turn, brush with more sauce. Cover and continue grilling until the ribs are glazed, about 5 more minutes.

Cut between the bones into individual ribs. Serve hot, with any remaining sauce passed on the side.

LONE STAR DRY RUB
2 tablespoons chili powder
1 tablespoon garlic salt
1 tablespoon sweet Hungarian paprika
1 tablespoon freshly ground black pepper
1 teaspoon cayenne pepper

Mix all the ingredients together in a bowl or a jar. Use immediately or cover and store in a cool, dry place for up to three months.

PULLED PORK

3/4 cup seasoning rub (use the same rub as above post)

Preheat the oven or smoker to 225 degrees F.
Score the fat cap of the butt, cutting through the fat only and not into the meat. Rub liberally with the seasoning rub. Cook the meat about 8 to 10 hours or until the internal temperature, using an instant-read thermometer, reaches 165 degrees F for slicing or 175 degrees F for pulling.

If you wish to use the meat later, wrap the butt in double foil to retain the juices and refrigerate or freeze. If you are using the meat immediately, remove the bone by twisting it, it should easily come out. Then slice it or use 2 forks to shred the meat apart.

biggest trick to pulled pork is low heat so allow pleanty of time.

BRISKET

1/2 cup chili powder
2 tablespoons paprika
1 tablespoon ground cumin
1 tablespoon dry mustard
1 tablespoon kosher salt
2 teaspoons cayenne
1 trimmed brisket with a layer of fat at least 1/4-inch thick, about 5 to 6 pounds
Dark Beer Mop, recipe follows

Mix together the spices in a small bowl. Rub the entire brisket with the spice mixture, place on a baking sheet, cover and let stand in the refrigerator for at least 1 hour or up to 6 hours.

Prepare the smoker according to manufacturer's directions. Place the brisket in the smoker, fat side up and smoke for 4 to 5 hours or until extremely tender. Baste with the mop every 30 minutes.

Dark Beer Mop:
1 large red onion
4 cloves garlic
2 serrano chiles, chopped
4 bottles of dark beer
1/4 cup dark brown sugar
2 bay leaves
Salt and freshly ground pepper

Place all ingredients in a medium saucepan, season with salt and pepper and cook over medium heat for 15 minutes. Remove from the heat and let cool slightly.

Here's one of many recipes in my repertoire - I will post more as I can. Very simple and very delicious:

Chicken Salad Sliders

2 tablespoons fresh lemon juice
1/2 cup mayonnaise
1 teaspoon salt
1 teaspoon pepper
3 1/2 cups finely diced cooked chicken
1 cup finely diced celery
1/3 cup slivered almonds
12 mini slider rolls

In a small bowl, combine the lemon juice, mayonnaise and salt. Toss with the chicken, celery, and almonds in a medium bowl. Serve on mini slider rolls.

This is my specialty. Very labor intensive, but very delicious.

Mini Beef Wellingtons with Gorgonzola

8 (1 1/2-inch-thick, 6 ounce) center-cut filets mignons
2 tablespoons vegetable oil
8 large mushrooms (about 1/2 pound total)
2 tablespoons unsalted butter
2 tablespoons finely chopped shallot
2 tablespoons minced garlic
Salt and freshly ground black pepper
2 large eggs
2 puff pastry sheets (from a 17 1/4-ounce package frozen puff pastry), thawed
1/2 cup Gorgonzola (about 5 ounces)

Preheat oven to 425 degrees F.

Pat filets mignons dry and season with salt and pepper. Sear on both sides in saute pan with heated oil. Chill filets, covered, until cold, about 1 hour.

Thinly slice mushrooms and in a heavy skillet cook in butter with shallot, garlic, and salt and pepper, to taste, over moderate heat, stirring, until mushrooms are lightly browned. Transfer mushroom mixture to a bowl to cool completely. In a small bowl lightly beat eggs to make an egg wash.

On a lightly floured surface roll out puff pastry sheets into 2 (14-inch) squares. Trim edges to form 2 (13-inch) squares and cut each square into 4 (6 1/2-inch) squares.

Put 1 tablespoon Gorgonzola in center of 1 square and top with 1/8 of the mushroom mixture. Top mushroom mixture with a filet mignon, pressing it down gently, and wrap 2 opposite corners of puff pastry over filet, overlapping them. Seal seam with egg wash. Wrap remaining 2 corners of pastry over filet and seal in same manner. Seal any gaps with egg wash and press pastry around filet to enclose completely. Arrange beef Wellington, seam side down, in a non-stick-baking pan. Make 7 more beef Wellingtons in same manner. Chill remaining egg wash for brushing on pastry just before baking. Chill beef Wellingtons, loosely covered, at least 1 hour and up to 1 day.

Preheat oven to 425 degrees F.

Brush top and sides of each beef Wellington with some remaining egg wash and bake 20 to 30 minutes, or until pastry is golden and the meat temperature is 117 degrees F.

Sauce:
2 cup veal or beef demi-glace
4 tablespoons Sercial Madeira

Make sauce while beef Wellingtons are baking. In a saucepan, boil demi-glace and Madeira 1 minute and keep sauce warm.

Serve beef Wellingtons with sauce.

"rdhstlr23 wrote:

Hey guys, I'll be in Miami for Opening Day and we'll be there at 9:00AM and tailgating.

I need some good recipes.

I know how to grill burgers, dogs, chicken, etc.

Anyone know how to do a brisket? I see that BBQ recipe up there, I might try that.

Either a brisket, or ribs? We're doing pulled pork too, but I think ribs or brisket will be the topper.

The main thing with a brisket is you HAVE to cook it for a long time. I'll dig around for a recipe for ya. But again brisket is a tough cut of meat so it has to cook a long while to make it tender.

"late again wrote:

The main thing with a brisket is you HAVE to cook it for a long time. I'll dig around for a recipe for ya. But again brisket is a tough cut of meat so it has to cook a long while to make it tender.

True, its has to be low and slow.:up:

From my wife

1 1-pound, 2-1/2 oz box yellow cake mix
1 3-ounce package strawberry jello
1/2 cup salad oil
1/4 cup water or berry juice
3 eggs
1 cup strawberries, crushed
1/2 cup butter
1 1-pound box confectioners' sugar, sifted
1/2 cup strawberries, crushed

Preparation-Empty cake mix into large bowl of mixer. Add first four ingredients and mix thoroughly with electric beater. Stir in crushed fresh strawberries. Pour into two 9-inch paper-lined cake pans. Bake in 350 degreeoven 30 to 35 minutes or until done. Let cake cool before icing. For the icing, thoroughly cream butter and sugar together. Stir in berries; mix well. Spread icing onto cake.

Jerky Chili

2 Tablespoons olive oil
1 medium yellow onion, diced
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1 Tablespoon minced jalapeno slices, or more or less to your taste
1 pound beef jerky (iflarges pieces, cut into 1 inch chunks)
14 oz can kidney beans, drained and rinsed
28 oz can low sodium crushed tomatos
14 oz can low sodium tomato puree

In large saucepan, heat the oliveo il over medium high. Add the onion,cumin,oregano,paprika,pepper, and jalapenos. Saute for five minutes, or until the onion is very tender.
Meanwhile, place the jerky in a food processor and pulse until well chopped. Add the jerky to the pan and saute for 3 minutes. Add the beans, diced tomatos, and tomato puree, then bring to a simmer.

Cover the pan, reduce heat to low and simmer for 15 minutes, or until the jerky is tender.

Serves 6

Grilling tips : hope they help

BBQ Grilling Tip Barbecue Tips

one thing every one needs for game time:
BUFFALO CHICKEN WINGS!!

Easy:

buy some chicken wings
and add Frank's Red hot

then use either ranch or blue cheese dressing on the side