complete BBQ meals and ideas!!!!!

[reinhard1]

memorial weekend comming up and usualy signals grilling and smoking is in full swing. some of us already got a jump on that or have never stopped. so, we have many great threads on grilling-rubs,sauce,mop sauces, what temps, what wood to use, and more. so i thought, how about giving some ideas or reciepies for everything involved from meat, salads, corn, or anything you want to share concerning the great tradition of outdoor grilling. i have shared a few things on this thread and will share more so let's get started and keep this thread going all summer long. here is one of my favorite mop sauces:

apple-bacon mop and sauce:

4 to 5 slices of bacon

3/4 cup apple juice

5 tbs apple cider vinegar

1/2 cup ketchup

2 tsp. worcestershire sauce

1/2 tsp. ancho chile powder

1/2 tsp. sweet paprika [hungarian]

1/4 tsp. ground cumin

1/4 tsp. celery seed

1/4 tsp. freshly ground black pepper

cook the bacon in a medium skillet over medium-low heat until browned and crisp turning occationaly. drain the bacon on paper towels and eat it whenever you like. pour about one-half the bacon drippings into a small saucepan and reserve the ramaining drippings in the skillet for the bbq sauce. to the saucepan add 1/2 cup of the aple juice and 2 tbs of the cider vinegar. bring to a simmer over medium heat and then remove from the heat [this is the mop]. add the remaining 1/4 cup apple juice, 3 tbl cider vinegar, and the ketchup. worcestershire sauce, chile powder, paprika, cumin, celery seed, and pepper to the bacon drippings in the skillet. cook over medium-low heat, whisking until smooth. as soon as the sauce simmers, remove the skillet from the heat.

after using your favorite seasonings or rub on the ribs. grill on low indirect heat. during this cooking time use the mop sauce to keep the ribs moist applying it to both sides until the ribs are tender. then apply the bbq sauce for another 1/2 hour or so letting the sauce carmlize and re-applying the sauce over and over until ready to serve. skip the knapkins and bring out the paper towels . good luck.

[McGurk]

Well Done, RH1! Just for clarification, is the 1st half of your directions for the mop, and the rest for your bbq sauce? I am assuming this is the case but wanted to make sure. Also, how many racks would this quantity work for, approximately? I'm going to smoke up 6 racks tomorrow so I have some to both eat tomorrow and bring up north next weekend. Thanks in advance!

[reinhard1]

yes the first half is the mop. i would triple the reciepe. you would have some left over but i keep left over mop and sauce in the fridge for i use this on chicken too. so it gets used up. good luck.

[RebelSS]

Glazed Apple-Cinnamon Chops

Chive Taters

Fresh Peas with Pearl onions

For the Chops:

Grab some thick sliced pork chops, and make a can of frozen apple juice, using only 1/2 the amount of water to mix. (usually about 1 can of water) Marinate the chops in about 2 cups of this in the 'fridge for at least 4-8 hours. Real(fresh) apple cider is preferable, if you can find it at this time of year. Remove chops; discard liquid, rub chops lightly with your choice of oil. Take some cinnamon applesauce ( I use a well known brand in the "snack pack" size) and drain as much of the liquid out of it as possible. Get a good head of apple wood smoke going in your grill. Cook chops slow over 275-300 degree heat on top rack until about 1/2 done, flip chops, spoon cinnamon applesauce on top, grill until lightly glazed over.

For the Tatos:

Wash and scrub some nice bakers. Leave wet; wrap in paper towel, microwave each 'tato for about 3 minutes, depending on size. (necessary due to low heat of grilling to follow)

Remove from paper towel, rub with cooking oil, careful, hot!! sprinkle with chopped chives and pepper; wrap in foil and place on bottom rack in grill.

For the Peas and Onions:

You can use fresh or frozen....

Steam peas for 3-5 minutes with desired about of baby or pearl onions in small glass covered casserole. Top with butter and a sprinkle of dill weed; stir. Cover and let stand 3-4 minutes.

Enjoy!

[MERC70]

+1 On the Well Done.

My son and I are building a smoker per Riich's post. First smoker and looking forward to some tasty rewards.

Good summer to all.

[RebelSS]

Sweet 'n Sour Sauce

1/4 cup brown sugar

1/4 cup prepared yellow mustard

1/4 cup molasses

1/4 cup white vinegar

1/4 cup worcestershire sauce

1/2 teaspoon soy sauce

1/2 cup pineapple juice

1/2 to 1 teaspoon lemon juice (or lime) to taste

Mix sugar, mustard, and molasses. Add vinegar, worcestershire sauce, soy sauce, pineapple juice, and lemon/lime juice. Mix thoroughly while heating on low, allow to cool.

Great on chicken or kebobs!!!

[reinhard1]

Rebell keep em comming. that's what i'm talking about. great ideas and variety!!!! good luck.

[reinhard1]

Rotisarie Roasted Game Birds

2 12-ounce cans beer

1/2 cup vegetable or olive oil

4 serano peppers, seeded and finely chopped

4 cloves garlic, crushed

1 tsp. dried red pepper flakes or dried mild pepper flakes.

2 limes thinly sliced

4 Tbsp. soy sauce

4 tsp. margarita salt

4 game hens or six partridge [come this fall]

combine beer, oil, peppers, garlic, pepper flakes, lime, soy sauce and salt. Put cleaned, washed and dried birds in 1 or 2 large heavy plastic food bags. Pour in marinade and seal bags. i vacume seal them. if not vacume sealed turn and shake bags till the birds are soaked good. refrigerate over night. turning the bags once in awhile.

remove birds from marinade and position them on a rotisarie. i tie the legs and wings close to the body with cotton string to keep them from overcooking. roast in a covered grill over medium-hot coals. baste every 5 minuts or so. when you think they are done [PoorWordUsage] between thigh and body to see if juices run clear. if you dont have a rotisarie roast them in indirect heat on your grill turning them once in awhile and still baste them as above. also tie with cotton string as above. good luck.

[RebelSS]

OK....

Summer Kick-off Menu

Hoppin' Jalepenos

8 oz Cream Cheese, room temp

1 Tbsp Cajun style seasoning

1 tsp garlic powder

1 tsp onion powder

Dash of Tabasco (Red or green)

14-15 large Jalepenos, seeded & sliced lengthwise

14-15 slices smoked bacon, cut in halves

Toothpicks

Preheat grill to medium. Mix cream cheese, Cajun seasoning,dash of Tabasco, onion and garlic powder together.

Fill each Jalepeno half with cream cheese mixture. (Level fill) Wrap stuffed Jalepeno with bacon slice and secure with toothpick. Grill until bacon is done; about 10 minutes.

Remove toothpicks, let cool slightly, two bites and wash down with ice cold beer!!!

Cola Nut Salmon

4 Salmon Fillets with skin

1 Tbsp vegetable oil

1/2 cup small chopped pecans

1 12 oz can Cola...NOT diet!!!

1 Tbsp Tabaso or hot sauce

1 Tbsp butter

1 Tbsp Honey

Mesquite or Apple chips

Get a head of smoke going on a medium hot grill using chips...

Rinse and pat dry salmon, rub or spray with oil. Set aside.

Lightly toast pecans in a small pan over medium heat, remove and set aside in glass dish.

Pour Cola into skillet and bring to boil over medium-high heat; reduce heat and simmer until cola is reduced by half and is syrup-like. Stir in Tabasco, honey, butter, and pecans. Keep warm and covered.

Grill salmon fillets skin side down, for about 4 minutes. Turn salmon over carefully and grill about another 3 minutes until firm to the touch, remove from grill and place on platter.

Spoon warm cola sauce over salmon

Enough for 4 people.

This is my take on Trout or fish Almondine...the salmon really "works" with the sauce.

Rebel's Cukes in Sauce

2 large Cucumbers, peeled and sliced thin

1 Small purple onion, sliced thin in rings

Sauce

Combine:

1 cup Miracle Whip

1 cup sour cream

1 1/2 tsp Dill Weed

1 tsp salt

1/2 tsp onion powder

6 Tbsp WHITE vinegar

2 Tbsp sugar

Stir well in glass bowl; add cukes and onions. Put in 'fridge overnight.

Dessert.....

Apple Sliders

1/4 Cup Brown sugar

1/4 Cup Raisins

2 Tbsp chopped Walnuts

1/2 tsp Cinnamon

4 large baking apples (Granny Smith, McIntosh, etc)

2 Tbsp Butter, cut in quarters

Combine sugar, raisins, nuts, and cinnamon in small bowl; set aside.

Core apples and place each on separate pieces of foil. Spoon mixture into center of each apple; top with butter square. Wrap each tightly in foil, place on grill and cover. Cook until just tender; about 20 minutes.

Beverages

Iced Black tea with Honey and muddled mint leaves

Mojitos

Ice cold beer

This is what I made 3 years ago at my "Spring Wing-ding"....I think everyone was too stuffed to move.

[reinhard1]

that's a great menu Rebel!!!!! i can see why they would be stuffed. excelent. good luck.

[reinhard1]

Pepper Slaw:

6 cups chopped or shredded cabbage

2 cups sliced red and/orgreen peppers

1/2 cups sliced celery

1 cup sliced onion

3/4 cup shredded carrots

1/2 cup vegertable oil

1 1/2 tsp. celery salt

1 tsp. cracked pepper

1/2 tsp. celery seed

2 Tbsp. sugar

3 Tbsp. cider vinegar

1 Tbsp. dry mustard

toss vegetables together in a large mixing board. combine remaining ingredients; pour over vegetables. toss to mix. refrigerate for several hours or overnight to blend flavors.

[RebelSS]

Some of my favorite odds'n ends....

Fourth of July Beans

1/2 cup chopped onion

2 Tbsp. maple syrup

1 Tbsp. molasses

1 Tbsp plus 1 tsp. chipotle chile peppers in adobo sauce, finely chopped

2 16 oz cans of no-salt-added navy beans, drained

1 cup ketchup

4 strips of soft-cooked bacon; cut into chunks

1/2 tsp. ground cinnamon

Shake of seasoned salt, ground black pepper

Preheat oven to 350*

Combine all ingredients in a large bowl. Coat a 7 x 11" baking dish with Pam. Add beans and bake 45 minutes or until desired thickness.

Chicken Baste

1/2 cup orange-pineapple juice

1/4 cup honey

1 Tbsp. apricot jam

1 Tbsp. Worcestershire sauce

1 tsp. soy sauce

Heat in glass dish in microwave for 30-45 seconds, stirring well. Brush on grilling chicken halfway through cooking time.

Tortilla Roll-ups

1 pkg round soft tortillas

1 8 oz pkg cream cheese

1 8 oz carton good sour cream

1/4 cup large diced black pitted olives

1/2 cup shredded sharp cheddar cheese

2 Tbsp chopped onion

1 4 oz can diced green chiles

1/8 tsp garlic powder

1/8 tsp smoked chipotle pepper powder

Mix ingredients together well; spread on tortilla's; roll up and refrigerate at least 1 hour. Remove from 'fridge, cut into 2" long pieces. Enjoy! These are my favorite...and go FAST!

[reinhard1]

good stuff there!! i just came back from shopping, whish i had all the ingrediants for that chicken baste, making chicken today soon. thanks. good luck.

[RebelSS]

Like to see more recipes...c'mon, everyone!!! My fingers are sore from typing!!!

[reinhard1]

tasty "thick" steak:

1/3 cup black or mixed peppercors

1 tsp. coriander seeds

2 Tbsp. coffee beans

1 tsp. salt

3 2in. top sirloins [or thick t-bones 6 for the reciepe 2in thick]

1 1/2 cups red wine

1/4 cup your favorite steak sauce

1/4 cup soy sauce

2 cloves garlic, crushed [i love garlic and tend to use more]

2 tsp. paprika

grind pepper,coriander seeds and coffee beans in a spice grinder or pepper mill. add salt. press spice mixture onto both sides of steaks, put into large plastic food bags or a glass baking dish.

combine wine, steak sauce, soy sauce, garlic and paprika; pour over beef. close bags or cover dish and refrigerate several hours. turn steak once or twice as it marinates. i let it marinate overnight. remove meat from marinade, pat dry with paper towels. reserve marinade.

cook steaks over medium coals to desired doneness, allowing 7 to 10 minutes per side for rare; 10 to 15 minutes per side for medium. brush with marinade as they cook. i have a digital fork whick tells me the doneness. i take the steak off the grill and put it on a plate and stick the fork in and wait till it tells me the doneness. never cut into your steak to see the doneness. you will loose some of the juices.

once i see the doneness of a steak a person wants i tell that person to bring his plate and start eating. i'm not for letting meat stand. the meat will continue to cook for a spell and you will not get the doneness you wanted. simmer reserved marinade to reduce, adding more wine if desired. serve with sliced steak. good

[Dark Cloud]

i'm not for letting meat stand. the meat will continue to cook for a spell and you will not get the doneness you wanted.

Rookie!

Well, I made three new dishes tonight and I need to apoligise in advance for not taking pictures or haveing measurements... sorry...

First was a cold pasta salad.

I used the little "wagon wheels", use what ever floats your boat...

For goodies in the salad I added grape tomatoes, cooked bacon, rough chopped deli style roast beef, and blanched asparagus cut into one inch piecs.

For the dressing I had sour cream, ranch dressing, some mayo, red wine vinegar, olive oil, lemon juice, parm cheese, granulated garlic, pepper, and a little salt...

Warm Romaine Salad

Cube and cook a half pound of bacon, when the bacon is almost done add about a half cup of fine chopped onions. Finish cooking and remove solids from pan and add a tablespoon of olive oil and a half cup of balsamic vinegar. Let this reduce for 2-3 minutes and set aside...

Now chop two med-small tomatoes and add em to the bacon/onion mix...

Split two heads of romaine and brush with a little olive oil and throw them on a hot grill for about a minute each side. Now chop them up a little and place on a platter and sprinkle the tomato/bacon mixture on. Then drizzle the balsamic reduction on it. Then some crubmled blue cheese on top!

I finished it with a small drizzle of extra v olive oil, a squeeze of lemon juice, and a sprinkle of salt and pepper.

6 of us had this tonight and we were fighting over seconds!

Apple Walnut HotPepper Jelly Pork...

A few of us from work went to a local hole in the wall diner for lunch the other day and discovered they make thier own Hot Pepper jellies. They make a Cran-Orange, Apple-Walnut, and Strawberry.(the cran-orange was awesome on a kielbasi sandwich loaded with saurkraut). Anyways I bought a jar of the apple-walnut and used some on a pork loin.

I took a couple pound chunk of pork loin and gave it a good coating of the jelly then wrapped it in tin foil. I cooked it on the top rack of the grill for about 20-25 minuted then took it out and split it length wise into two pieces. They were pink in the middle but probably 60% done. I finished em up on the grill giving it some "char" marks. Then I plopped it back in the tinfoil and wrapped it up in a blanket to rest for 10 minutes while I finished the salad.

Slice the pork thin and on an angle then put it back in the juice!

I'll be making all three again and will get some picts.

[reinhard1]

wow, that's some meal there!!! i like the whole meal but that hot pepper jelly realy sounds like a possible final coating on some ribs that have been rubbed and almost done. so tell me, what do they use for heat in the jelly? ground hot pepper,flakes, or maby jelly and grilled jalapenos in the blender or proccesor? rookie needs to know . good luck.

[reinhard1]

i looked in some of my stuff and i found a hot pepper jelly reciepe.

Jalapeno Pepper Jelly:

1 large green pepper, cut into quarters

2 fresh jalapeno peppers, seeds and ribs removed

6 1/2 cups sugar

1 1/2 cups cider vinegar

1/2 of 6-ounce package [1 foil pouch]siquid fruit pectin

finely chop green pepper and jalapeno peppers using food processor or knife. in 4 1/2 quart dutch oven, combine chopped peppers, sugar and vinegar. bring to boil; reduce heat. cover and simmer, stirring often, about 15 minutes or until pepper mixture turns transparent.

stir in pectin. return to full rolling boil; boil, uncovered, 1 minute, stirring constantly. remove from heat. skim off any foam with metal spoon. pour at once into hot sterilized half-pint jars; seal, using metal lids or paraffin. good luck.

[Dark Cloud]

The jellies I got from the diner were just a basic jelly with hot pepper flakes added. I did also get a jar from a cousin that was made with jalapenos.

Some quick searching on-line and I found a ton of options!!!

So far I have used it on PBnJ sandwiches, bagles with cream cheese, the pork, and I put some on toasted marble rye that became a chicken salad sandwich!

Once some fruit is in season i'll be playing with some recipes...

Something "funny" about that meal yesterday - my brother in law dosnt eat pork, fish, venison, or veggies! He stopped at Mc D's on the way over and got chicken nuggets and fries.

[reinhard1]

i had a ex-son-inlaw like that once. nice guy, we still get along, but he drove me nuts when it came time for a meal. i make home made spagettie sauce that takes me all day and he wants plain ragu. i made prime rib for christmas once and he wanted fish sticks and fries. i never gave him a hard time about it. i'll look up on line on the jelly also. does realy sound like a great finishing touch on some ribs or maby some chicken. i will experiment on a few pieces and see what happens. thanks. good luck.

[reinhard1]

hear is a good basic Hoisin barbecue sauce:

makes 1 cup.

1/2 cup hoisin sauce

2 tbls white wine

2 tbls vegetable oil

2 tbls grated fresh ginger

2 cloves garlic, minced

in a bowl mix well all ingrediants i cover it with plastic cling wrap and let it stand overnight in the fridge before use.

this is good on pork, beef, and chicken. good luck.

[RebelSS]

These two recipes are from the original 1967 "The Cattleman's Steak Book" by Carol Truax and S. Omar Barker. I collect old cookbooks (pre 1960 to 1900) but this is the first one I ever bought, when I was still a pup...and already cooking. It's become quite a classic, and I've seen the hardcover edition like mine going for well over fifty bucks. It's a fantastic book...anyone that likes steak, sauces, and rubs would love this. I see a couple right now on that big bidding site....cheap! If anyone ever gets the chance, I recommend you buy it. Out of my hundreds of books, this is my favorite. I never put recipes on this site that I haven't made at least a couple of times, but I'll make an exception, these look good. Anyway, enough of the blah-blah...

Pepper Steak with Cream

2 1/2 to 3 lbs. top sirloin; cut 1 1/2" thick

2 tsps salt

1/4 cup coarsely cracked peppercorns

3 Tbsp. oil

1/4 cup warm brandy

1 cup heavy cream

Minced fresh parsley

Salt the steak; remove fat and bone, then press the pepper into the steak on both sides. Coat as heavily as possible. Brown in hot oil in a very hot pan for 2-3 minutes on each side. Remove steak and keep warm. Pour off some of the oil, leaving about 2 Tbsp. plus the drippings. Add Brandy and ignite. Add cream and heat until thickened. Pourover steak; sprinkle with parsley.

Serves 6

Mushroom Sauce

1 small onion; minced

1/2 to 3/4 lb. of mushrooms; sliced

2 Tbsp. butter

2 Tbsp. flour

1/2 cup consomme

1/2 cup milk

1/2 tsp. salt

1/4 tsp. pepper

1/8 tsp lemon juice

Brown the onions and mushrooms in butter. Blend in the flour and stir in the consomme slowly.

Add the milk, salt and pepper;simmer 5 minutes. Stir in the lemon juice and remove from heat.

Great on steak and hamburger.

[RebelSS]

i had a ex-son-inlaw like that once. nice guy, we still get along, but he drove me nuts when it came time for a meal. i make home made spagettie sauce that takes me all day and he wants plain ragu. i made prime rib for christmas once and he wanted fish sticks and fries. i never gave him a hard time about it. i'll look up on line on the jelly also. does realy sound like a great finishing touch on some ribs or maby some chicken. i will experiment on a few pieces and see what happens. thanks. good luck.

I had an Ex-girlfriend like that once, RH...HAHAHA!!

[reinhard1]

on a side note regarding older cookbooks, i have a few also. some dating back to the early 20's. some of the reciepies dont even have ingrediant amounts, just some of this and that. i got one called "cabbage patch famous kentucky recipes" from the early 50's here i haven't looked at yet. just happened to be in my bookshelf. the others i have packed away. they are from my late father in law. good luck.

[reinhard1]

this also goes with any BBQ. KFC cole slaw reciepe from an employee.

2 lbs. coleslaw mix

1 cup miracle whip

1 cup sugar

1/4 cup vegetable oil

1/4 cup cider vinegar

put the coleslaw mix and sugar in a bowl and mix good. mix the rest of the ingrediants well and pour over cole slaw and mix well. leave overnight before eating in the fridge. good luck.