who has the best BBQ grilling recipes?
- Thread starter MadJack
- Start date
Boil (or just very hot water, add salt pepper or any thing esle you want to the water) the pork ribs for 45 minutes or so (one hour is OK), then rub some of that bbq dry rub stuff on them. Smoke on one of those cheap water smokers, or any dry smoker. Grill outside if you do not have a smoker. Get some head country BBQ sauce if availible in your area, its good. Pour BBQ sauce over the ribs, meat will be falling off of the bones.
Beef Ribs cook up good by boiling first also.
Beef Ribs cook up good by boiling first also.
Drunken Chicken
beer can chicken recipe adds crab boil to the beer making this whole chicken even more tender and flavorful.
INGREDIENTS:
* 1 whole chicken fryer
* Louisiana cajun seasoning salt or any seasoned salt
* 1 16oz. can beer (any brand)
* 1 ounce Zataran's crab boil
* aluminum foil
PREPARATION:
Tear a piece of aluminum foil paper about 12" long. Fold in half and put on grill, folding edges under grill to secure in place. Remove excess fat from chicken and rinse with cool water. Pat dry. Season chicken well inside and out.Open can of beer, take a big swallow or pour out one ounce. Add liquid crab boil to beer. Separate skin from neck area by pushing finger between skin and meat. While holding pocket created open, pour beer into pocket. Do this in several areas. A large injection needle works well for doing this. Next slide chicken over can of beer, holding beer can and chicken while gently putting on foil covered section of grill. Close grill and cook for about 45 minutes or until juices run clear and chicken is done. The internal temperature must be 165 degrees F.
beer can chicken recipe adds crab boil to the beer making this whole chicken even more tender and flavorful.
INGREDIENTS:
* 1 whole chicken fryer
* Louisiana cajun seasoning salt or any seasoned salt
* 1 16oz. can beer (any brand)
* 1 ounce Zataran's crab boil
* aluminum foil
PREPARATION:
Tear a piece of aluminum foil paper about 12" long. Fold in half and put on grill, folding edges under grill to secure in place. Remove excess fat from chicken and rinse with cool water. Pat dry. Season chicken well inside and out.Open can of beer, take a big swallow or pour out one ounce. Add liquid crab boil to beer. Separate skin from neck area by pushing finger between skin and meat. While holding pocket created open, pour beer into pocket. Do this in several areas. A large injection needle works well for doing this. Next slide chicken over can of beer, holding beer can and chicken while gently putting on foil covered section of grill. Close grill and cook for about 45 minutes or until juices run clear and chicken is done. The internal temperature must be 165 degrees F.
Wings are not bad on the grill. It takes a long time to cook them unless you like em burnt. The grease pours out of them. With a good sauce you can't go wrong. You don't get that heavy full feeling you get when you eat them from a fryer.
Just had shrimp and scallops on skewers tonight. I got a great hookup for seafood and Filets. im actually starting to get sick of shrimp and scallops. Just bought a 12 pound New York strip for 40 bucks. Shame i hate steak. Sold it to a buddy of mine.
we have had yearly bbq/pool parties for the past 8-9 years & i would never be the one who did the bbqing....i usually asked one of my quests to do it...& he/she never refused & after awhile the guests knew i would ask one of them & they still came...lol. so believe it when i say that eventhough i have had bbq at my house, i have never bbq chef in my life & my wife has occasionally....sad but true...:142smilie
Nice to see Sponge picking an argument in a recipe thread.
Hate to see when people don't take the proper care with the side dishes:
Corn: season w/ lime juice and chili powder. wrap in tin foil and on direct grill for 15 minutes turning every 3 minutes and then taking off direct heat and putting it above the grill for about 20 minutes. The corn doesn't even need butter.
Tomato: Cut off the top of the tomato and scoop out the insides so all you're left with is the shell. turn upside down in fridge for 30 minutes to let moisture out. In the tomato put:
quick pour of olive oil
cream cheese
sprinkle of steak seasoning
quick pour of olive oil
asiago cheese
sprinkle of steak seasoning
Put on the grill indirect heat for about 20 minutes (until the asiago starts to melt) Use a spatula to take off the grill (no tongs)
Peppers: Cut off the top of the pepper and scoop out the insides so all you're left with is the shell. Inside put:
quick pour of olive oil
feta cheese
quick pour of olive oil
mozzarrella cheese
Put on the grill indirect heat for about 35 minutes depending on the size of the pepper (until the cheese starts to melt)
Hate to see when people don't take the proper care with the side dishes:
Corn: season w/ lime juice and chili powder. wrap in tin foil and on direct grill for 15 minutes turning every 3 minutes and then taking off direct heat and putting it above the grill for about 20 minutes. The corn doesn't even need butter.
Tomato: Cut off the top of the tomato and scoop out the insides so all you're left with is the shell. turn upside down in fridge for 30 minutes to let moisture out. In the tomato put:
quick pour of olive oil
cream cheese
sprinkle of steak seasoning
quick pour of olive oil
asiago cheese
sprinkle of steak seasoning
Put on the grill indirect heat for about 20 minutes (until the asiago starts to melt) Use a spatula to take off the grill (no tongs)
Peppers: Cut off the top of the pepper and scoop out the insides so all you're left with is the shell. Inside put:
quick pour of olive oil
feta cheese
quick pour of olive oil
mozzarrella cheese
Put on the grill indirect heat for about 35 minutes depending on the size of the pepper (until the cheese starts to melt)
Chicken is a favorite for a lot of folks so I will add this little tidbit. Go get you some italian dressing and soak the raw meat in the dressing over night. If you can get your hands on some Head Country BBQ sauce it just adds flavor applying it about 10 minutes before you remove the meat from the grill. Soaking the bird in the dressing helps keep the meat from drying out on the grill and the spices give it a unique taste also.
Steaks on the Grill
I prefer steaks with a bit of marbling like a ribeye or t-bone. Lightly coat the entire steak with peanut oil and then liberally sprinkle a Canadian steak seasoning over the entire steak.
Place the steak directly over hot coals and cook to desired doneness, only turning once. Watch the steaks carefully as the peanut oil is actually flammable and fire flare-ups are common. The oil not only helps the seasoning stick but seals the juices within the meat as the oil burns.
An excellent brand of seasoning is Tones but this recipe is very close to what can be found at a grocery store under an expensive label such as McCormicks Montreal Seasoning.
2 tsp garlic powder (not garlic salt)
1 TBS plus 1 tsp coarsely ground coriander seeds
2 TBS coarse (kosher or sea) salt
1 TBS plus 1 tsp dill weed
1 TBS plus 1 tsp paprika
1 TBS plus 1 tsp crushed red pepper flakes (or cayenne pepper)
1 TBS plus 1 tsp freshly ground (coarse) black pepper
Mix all & store in a glass container.
I prefer steaks with a bit of marbling like a ribeye or t-bone. Lightly coat the entire steak with peanut oil and then liberally sprinkle a Canadian steak seasoning over the entire steak.
Place the steak directly over hot coals and cook to desired doneness, only turning once. Watch the steaks carefully as the peanut oil is actually flammable and fire flare-ups are common. The oil not only helps the seasoning stick but seals the juices within the meat as the oil burns.
An excellent brand of seasoning is Tones but this recipe is very close to what can be found at a grocery store under an expensive label such as McCormicks Montreal Seasoning.
2 tsp garlic powder (not garlic salt)
1 TBS plus 1 tsp coarsely ground coriander seeds
2 TBS coarse (kosher or sea) salt
1 TBS plus 1 tsp dill weed
1 TBS plus 1 tsp paprika
1 TBS plus 1 tsp crushed red pepper flakes (or cayenne pepper)
1 TBS plus 1 tsp freshly ground (coarse) black pepper
Mix all & store in a glass container.
boiling them WILL get you a real fight in Texas!
That is a fine steak recipe The Judge posted above. Ignore the idiots who say not to salt the steak beforehand.
I won't post the Beer Can Chicken bit again, but it is good!
This baby back rib recipe works well.
Here's a beef kabob recipe I've been perfecting. Problem with kabobs is that the cubes cut inch or less cook up hard too fast, big chunks didn't marinate well.
the kabob specialists of the Mediterranean suggested the solution: butterfly the beef cube for marinate....you take the 1.25 inch cubes and cut each almost thru the center to butterfly it. This lets the marinate get all the way thru. Re-assemble the cube (fold it with flap meat you left on cube) on the skewer and will cook thru evenly fast and easier to eat too!
adapted from Cook's Illustrated recipe
Beef Kabobs
4 cloves Garlic
1/4 cup Olive Oil
3/4 tsp Salt
1/2 tsp Black Pepper
1 tsp Fresh Rosemary
2 lb Sirloin steak or top blade steak (round or chuck steak come out weak tasting and tough)
1 medium Green Pepper
1 medium Red Pepper
1 medium Yellow Pepper
1 medium Red onion
1 pineapple cut in 1 inch chunks
2 Tablespoons olive oil
1 Mince the garlic (or chop in a food processor), add the oil, salt and pepper. Roughly chop the rosemary, add and stir to combine. Pour the marinade into a glass container (or use a 1-gallon plastic bag).
2 Cut the steak into 1-1? inch cubes. Larger cubes will come out rarer upon cooking, so if you prefer rare meat keep the cubes on the large side. Cut and butterfly the cubes as described above. Add to the marinade, cover (or seal the bag) and refrigerate for 1-24 hours.
3 Take the meat from the refrigerator an hour before you plan to grill. Remove the core and membrane from the peppers, and peel the onion. Cut both into pieces about 1? inches square. Pineapple too. The onion is best cut in quarters, then pull away from core three layers at a time and cut these layers (still stacked together) into cubes.
toss all the veggies in a bowl with 2 tablespoons of oil, then salt and pepper to taste
4 Eight 12 inch skewers: Thread the pineapple chunk, onion stack, meat, and 1 each kind of pepper, onto skewers. repeat sequence two or more times. Use remaining oil in bowl and brush lightly whole skewer. Grill over the highest heat for 7-10 minutes, quarter turn about every 2 mins , until the vegetables are slightly charred and the meat is browned and somewhat firm to the touch.
5 squeeze line or lemon over them and serve immediately.
you can vary the choice of veggies, of course.
19-ft long grill made by Spook and J.W. Holtman in Lubbock, Texas, who said "Heck, it?s Texas, what did you expect?"
Texas White Wings
1-2 lbs bacon, prefer hickory smoked
8 to 10 deboned chicken thighs
1 onion
6 jalapeno peppers
1 pkg of ranch dressing, the dry type
1 small tub of cream cheese
salt and black pepper or dry bb-que rub of ur choice
take thigh meat and wash it, then on a cutting board use a meat mallet or the back side of a large knife and pound your meat :nono: flat till about 1/4 inch thick. sprinkle a little seasoning on 1 side.
place a slice of onion and pepper, take seeds out if you don't like it hot.:scared , in the middle of flattened meat.
put the cream cheese in a bowl, pour ranch dressing pkg over the cheese and mix thoughly.
put about a teaspoon of the cheese mixture down the middle of the thigh meat and roll the meat up over the cheese pepper and onion until it is fully wrapped around.
take a slice of bacon and start on one end and wrap the bacon all the way around the thigh until completly cover. stick a wooden toothpick through it to pin it to keep from coming unwrapped while cooking.
will need to cook on the grill at about 270 to 300 degrees until the bacon is done, wings will be ready to eat. pull the toothpicks out and slice into about 1 inch slices.
Always a big hit at our cook outs, ENJOY :00hour
HAPPY MEMMORIAL DAY
AND REMEMBER OUR SERVICE MEN AND WOEMEN
K-LINE
1-2 lbs bacon, prefer hickory smoked
8 to 10 deboned chicken thighs
1 onion
6 jalapeno peppers
1 pkg of ranch dressing, the dry type
1 small tub of cream cheese
salt and black pepper or dry bb-que rub of ur choice
take thigh meat and wash it, then on a cutting board use a meat mallet or the back side of a large knife and pound your meat :nono: flat till about 1/4 inch thick. sprinkle a little seasoning on 1 side.
place a slice of onion and pepper, take seeds out if you don't like it hot.:scared , in the middle of flattened meat.
put the cream cheese in a bowl, pour ranch dressing pkg over the cheese and mix thoughly.
put about a teaspoon of the cheese mixture down the middle of the thigh meat and roll the meat up over the cheese pepper and onion until it is fully wrapped around.
take a slice of bacon and start on one end and wrap the bacon all the way around the thigh until completly cover. stick a wooden toothpick through it to pin it to keep from coming unwrapped while cooking.
will need to cook on the grill at about 270 to 300 degrees until the bacon is done, wings will be ready to eat. pull the toothpicks out and slice into about 1 inch slices.
Always a big hit at our cook outs, ENJOY :00hour
HAPPY MEMMORIAL DAY
AND REMEMBER OUR SERVICE MEN AND WOEMEN
K-LINE
Last edited:
Having the beer can recipe tonite but with different spices. I just may try the White Wings this weekend, sounds good!
1/2 second pour of oil each time and half of the tomato should be cream cheese and the other half asiago
On the peppers, the cheese should only fill up half way.
Sorry I don't have exact amounts, it's just something I've done with trial and error
Just so you know, I attended and graduated from CIA many many years ago and you ALWAYS boil pork ribs prior to grilling, idiot. The reason you ask? No you won't ask the reason because that would be a good question but I will tell you anyway there Sponge Prudhomme. Pork ribs have a very tough membranous skin on one side. By boiling them not only does it TENDERIZE the meat but it allows you to peel that nasty ass skin off of them prior to grilling and will allow the pork to soak up or absorb the barbeque sauce. Also prior to boiling them salt them heavily with Kosher Salt as this will allow them to retain a good deal of moisture that will help cook them ore thoroughly as we all, well almost all, know that pork takes a considerable amount more time to cook than beef as it is very dangerous when undercooked.
Sponge I am surprised you didn't post something in a douche marinade????? You know..you are what you eat.
Any easy recipe for the grill is to take a whole fryer (chicken for our idiot reader) and rub the inside and out with Kosher salt(always use Kosher, iodized is not recommended for cooking). Then I will take fresh cut Basil, Oregano, and Sage, mash them in a masher, and literally rub the fryer with the smashed leaves very well. Then in the oven roast 2 entire things of Garlic. Not just a clove but the entire thing, before you do though just a helpful hint, cut off the top portion of them before you start roasting them, this will allow you to, when fully roasted about twenty minutes, to simply squeeze from the bottom and the garlic should push right out of the skin fairly easily. Take that garlic and put it all in a food processor and get after it. Add 2-3 tablespoons of rosemary and get after it again, as this is going slowly infuse with Extra Virgin Olive Oil until a paste is formed. A stiff peaked paste actually. Should be about a cup. Take either an apple, lemon, or orange and score it very well and shove into bird cavity. Place on large piece of foil and smear Garlic past over entire bird completely covering it and wrap up in foil. Do not place directly on fire. Roast this for about fifty minutes depending on size of bird, then remove foil to brown for about ten minutes. Just open it up basically. Remove bird and let stand for ten minutes or so. During this time make glaze by reducing white wine sauce with either currant or plum jelly, Worcestershire sauce, salt pepper and a small amount of beef or chicken stock, either one it really won't make that much of a difference and reduce until it is a thick glaze.
Take back of carving knife and knock the paste off of chicken and carve bird.
It is best served over a bed of fried tortilla strips and leeks and then add glaze. If it doesn't get you laid on the spot your mate is dead call an ambulance.
Damn Sponge.......................are you really human or are you one of those apes that can type? Like that one Cocoa I believe her name was.
Sponge I am surprised you didn't post something in a douche marinade????? You know..you are what you eat.
Any easy recipe for the grill is to take a whole fryer (chicken for our idiot reader) and rub the inside and out with Kosher salt(always use Kosher, iodized is not recommended for cooking). Then I will take fresh cut Basil, Oregano, and Sage, mash them in a masher, and literally rub the fryer with the smashed leaves very well. Then in the oven roast 2 entire things of Garlic. Not just a clove but the entire thing, before you do though just a helpful hint, cut off the top portion of them before you start roasting them, this will allow you to, when fully roasted about twenty minutes, to simply squeeze from the bottom and the garlic should push right out of the skin fairly easily. Take that garlic and put it all in a food processor and get after it. Add 2-3 tablespoons of rosemary and get after it again, as this is going slowly infuse with Extra Virgin Olive Oil until a paste is formed. A stiff peaked paste actually. Should be about a cup. Take either an apple, lemon, or orange and score it very well and shove into bird cavity. Place on large piece of foil and smear Garlic past over entire bird completely covering it and wrap up in foil. Do not place directly on fire. Roast this for about fifty minutes depending on size of bird, then remove foil to brown for about ten minutes. Just open it up basically. Remove bird and let stand for ten minutes or so. During this time make glaze by reducing white wine sauce with either currant or plum jelly, Worcestershire sauce, salt pepper and a small amount of beef or chicken stock, either one it really won't make that much of a difference and reduce until it is a thick glaze.
Take back of carving knife and knock the paste off of chicken and carve bird.
It is best served over a bed of fried tortilla strips and leeks and then add glaze. If it doesn't get you laid on the spot your mate is dead call an ambulance.
Damn Sponge.......................are you really human or are you one of those apes that can type? Like that one Cocoa I believe her name was.
