complete BBQ meals and ideas!!!!!

[reinhard1]

Teriyaki Pork Chops:

1/4 cup soy sauce

1/4 cup peanut or vegetable oil

1/4 cup minced onion

3 tbls honey

3 tbls dry sherry

2 tsp grated fresh ginger or 3/4 tsp ground ginger

1 clove garlic, minced

4 loin pork chops 1 in. thick

in shallow glass dish, combine all ingredients except pork chops. add pork chops; turn to coat with marinade. cover and refrigerated several hours or overnight. basting occasionally. drain chops; reserve marinade. arrange medium-hot charcoal to one side of grill with drip pan next to briquets. place chaps over drip pan. cover grill and cokk 30 to 40 minutes or until chops are tender and cooked through, turning once and basting often with marinade. good luck.

[reinhard1]

for the kids or the kid in you: my grandkids love this.

hot dog kabobs. regular store bought or i use my venison kielbasa or wild rice venison brats.

1/2 cup vegetable oil

2 tsp dried oregano, crushed

1/2 tsp ground nutmeg

1/8 tsp dried thyme,crushed

1 clove garlic, cut in half

8 medium fresh mushrooms

1 medium green pepper, cut into 1-inch pieces

2 large tomatoes, cut in wedges

1 medium zucchini, peeled and cut ino 12 slices

2 pounds of hot dogs

1/8 tsp dried marjoram, crushed

in a large bowl, combine oil, oregano, nutmeg, thyme, marjoram and garlic. add mushrooms, pepper, tomatoes, and zucchini. cover and refrigerate 1 houror overnight. alternatlely thread vegetables and hot dog pieces on skewers. grill kabobs, on uncovered grill, over medium-hot coals about 10 minutes or just until hot dogs are heated through and vegetables tender-crisp, turning often and brushing with marinade. good luck.

[reinhard1]

here is a cole slaw reciepe that is high in fiber and taste good as well:

1 head of cabbage sliced thin or an equal amount of cole slaw mix.

2 cups sour cream

1 tsp. black pepper

1/4 tsp. cayenne

1/2 cup raisins

1/2 cup honey

1/2 cup walnuts

1 tbsp. soy sauce- let me recommend a brand of soy sauce i am using now. it has only naturaly occuring sodium with no salt added. the brand name is Bragg liquid aminos. it tastes great but does cost more. almost $4 per l6oz bottle.

1/2 apple, thinly sliced

juice of 1 lemon

1/3 cup crushed pineapple

combine all ingredients but cabbage. add cabbage and mix well. refrigerate for one hour and serve if you wish but i let the flavors blend more overnight. good luck.

[Leaky]

Whoa.................Does that sound good! How many servings would that make?

[Leaky]

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.

With the internet, I've pretty much packed up all my cook books. AllRecipes dot com has really become my go to site. A few years ago I took all my favorite recipes that I've tweaked over the years, put them into Excel, and made a cookbook to give as Christmas presents to family and friends. Its nice that now when I need one of those recipes I can just print it off.

[RebelSS]

OOPS! Wrong thread!

[chaffmj]

Thanks for all the recipes.

Here is one for coleslaw.

Fry 1 lb bacon in a pan until it is sort of crispy or real crispy if that is the way you like it, remove bacon, leave the grease and add sugar and white vinegar in the pan on low stirring until the sugar is dissolved.

Crumble the bacon up, take that and the mixture in the pan and add it to a 16 oz package of Dole’s coleslaw or your own cabbage blend and toss. Serve it before the bacon grease hardens.

[reinhard1]

yes you can get just about any information from the internet but not the personal touch you get here. dont get me wrong, i look for stuff all the time, and there are great receipe ideas out there but i have tried a lot of the ideas guys and gals put out on this forum and much of it is from their mom, dad, grandma ect. and probably some from cookbooks. but if someone has a question on cooking methods, sausage making, smoking, and more we have the answere people right here handy and informative. but yes what you did was a great idea and i'm sure made a lot of family members happy. good luck.

[RebelSS]

We're sorta like one big family picnic...

[SkunkedAgain]

Here is my recipe for potato skins. Works well:

INGREDIENTS

Qty---- Unit---- Item

2 Potatoes

4 Spoonfuls Sour cream

1/2 Cup Shredded cheese

2 Strips Bacon (substitute Bacon Bits)

1/4 Small Onion

1 tsp Chives

2 tsp Lowry’s seasoned salt or garlic salt

1 tsp Black pepper

1 Tbs Butter

1/4 Cup Vegetable oil

EQUIPMENT

Qty---- Item

1 9x9 glass baking dish

PROCEDURES

1. Puncture potatoes and bake at 425 degrees for 1 hour

2. In the meantime, cook bacon then dry and crumble (or skip if using Bacon Bits)

3. Remove potatoes from oven and increase temp to 475 degrees. Let potatoes sit for 10 minutes

4. Split potatoes lengthwise then scoop out some of the potato filling. Set aside, eat, or discard filling

5. Place potatoes in baking dish and brush skin-side of potatoes with vegetable oil, coating thoroughly

6. Quarter butter patty and spread inside scooped-out skins. Sprinkle with seasoned salt and pepper

7. Place baking dish with potatoes in oven for 10 minutes

8. Remove dish from oven and turn oven to broil

9. Fill potato skins with onion and shredded cheese. Sprinkle with seasoned salt again if desired

10. Place baking dish with potatoes in oven for a couple minutes, watching carefully to avoid burning

11. Remove potatoes when cheese is beginning to brown

12. Top potato skins with bacon, sour cream, and chives

[reinhard1]

that would be a great appetizer [or enough of them a meal] . love potatoes and this could be addicting. good luck.

[archerystud]

here is a cole slaw reciepe that is high in fiber and taste good as well:

1 head of cabbage sliced thin or an equal amount of cole slaw mix.

2 cups sour cream

1 tsp. black pepper

1/4 tsp. cayenne

1/2 cup raisins

1/2 cup honey

1/2 cup walnuts

1 tbsp. soy sauce- let me recommend a brand of soy sauce i am using now. it has only naturaly occuring sodium with no salt added. the brand name is Bragg liquid aminos. it tastes great but does cost more. almost $4 per l6oz bottle.

1/2 apple, thinly sliced

juice of 1 lemon

1/3 cup crushed pineapple

combine all ingredients but cabbage. add cabbage and mix well. refrigerate for one hour and serve if you wish but i let the flavors blend more overnight. good luck.

Sounds Great I'll have to try this one.

[archerystud]

Here is my favorite side with BBQ I think I posted it before.

4T Apple Cider Vinegar

1T Sugar

1/2 t salt

1/4 t freshly ground pepper

2 medium cukes peeled and thinly sliced

1 tomato cut into chunks

1 large shallot finely chopped

1-2 jalapenos chopped into rings (remove white rind).... leave in seeds for more heat.

Combine all ingredients and serve after 1 hour

I actually just found out my cholesterol was a little high so I'm starting to eat this VERY often. If you like vinegar then you will love this.

[reinhard1]

this one sounds great. i just lost 13 pounds in one week. i'm on a mission to get back to between 200 and 210. 25 pounds to go. i'm working on a bbq sauce right now that has to taste great but cuts sodium down and sugar especialy. one thing i am subing for sugar is splenda and splenda brown sugar. it can be done. when i get it right i will post the reciepe. one thing i do is eat "smartly" on weekdays and let myself go at times on weekends. no need to be miserable and not enjoy good food. i went to the doctor the other day for a tick bite [deer tick] and noticed my blood pressure is near normal. good luck.

[archerystud]

My cholesterol was "barely" into the boderline high. However, I figure there is no time like the present to work on it. I'm mainly just trying to cut back on most of the bad fats. I figure it will also help me drop 10-15 lbs as well.

I've also begun substituing different vinegars for flavor instead of all the salt (sodium). Its working for me but I guess you have to be a fan of vinegar for it to work.

Good luck on the weight reduction.

[reinhard1]

i'm starting to use Bragg's products more. they are all natural but cost more. they make their own vinegar as well. cost's a little more but the quality is there along with better health benifits. good luck.

[reinhard1]

here is a reciepe from THE ORIGINAL COOK LIKE A MAN COOKBOOK- the last male art form, grill it, smoke it, bbq the heck out of it.

Prairie Fire Beef Brisket

BBQ SAUCE

1 16 ounce can tomato sauce

1 12 ounce bottle ketchup

1 12 ounce bottle beer

1/2 cup butter

1/4 cup worcestershire sauce

1 onion, finely chopped

juice from 2 limes

1 tbsp. chili powder

1 tbsp. hot sauce [or to taste]

1 tbsp. prepared mustard

combine all ingredients in a medium saucepan. bring to a boil over medium-olw heat, reduce heat and simmer 15 to 20 min.

Meat and stuff:

1 trimmed brisket, about 6 pounds

1 14 ounce jar sliced jalapeno peppers, reserve juice

garlic salt and black pepper to taste

2 loarge onions, sliced

preheat grill for indirect cooking over medium heat. prepare brisket by placing in a large pan and poking about 40 holes in each side with fork. season with garlic salt and black pepper. pour juice from peppers on each side of brisket. cover pan with heavy-duty aluminum foil and cook indirectly for about 1 1/2 to 2 hours.

on a large double layer of heave-duty foil, place 1/2 of the onions and 1/2 jar of jalapeno pepper slices. remove brisket from grill and lay it on top of the onions and peppers. brush brisket with 1/3 cup bbq sauce from the recipe above. top with ramaining onions and peppers and wrap tightly in foil. place on the grill and cook indirectly another 1 to 2 hours. remove from the grill and unwrap. to serve, cut into thin slices against the grain. serve with remaining sauce. makes 8 to 10 servings. good luck.

[reinhard1]

SALOON BURGERS;

2 lbs. ground beef

1/4 cup sweet onion chopped

1/4 cup butter melted

1/4 cup chopped cilantro

1/4 cup worcestershire sauce

2 medium jalapeno peppers, minced

2 cloves garlic, minced

2 tbsp. tabasco sauce

1 tbsp. steak seasoning

6 sourdough rolls, split, buttered

toppings:

2 beefsteak tomatoes, thickly sliced

6 slices canadian bacon grilled

6 slices pineapple, grilled

6 tbsp. mayonaise

preheat grill to medium high heat. combine ground beef,onion,cilantro,butter,worcestershire sauce,peppers, garlic, tabasco sauce and steak seasoning in a large bowl,mix well. form into 6 patties. grill 8 to 10 minutes or until done. grill rolls until toasted. place burger on roll and top as desired. makes 6 servings. good luck.

[Dark Cloud]

Here is my favorite side with BBQ I think I posted it before.

4T Apple Cider Vinegar

1T Sugar

1/2 t salt

1/4 t freshly ground pepper

2 medium cukes peeled and thinly sliced

1 tomato cut into chunks

1 large shallot finely chopped

1-2 jalapenos chopped into rings (remove white rind).... leave in seeds for more heat.

Combine all ingredients and serve after 1 hour

I actually just found out my cholesterol was a little high so I'm starting to eat this VERY often. If you like vinegar then you will love this.

We eat something very similar alot in the summer once our tomatoes are ready. Typically use some sweet onion instead of shallots. And every other time we have it we'll add a dollop of mayo to the dressing...

[reinhard1]

RED HOT MAMA'S BBQ SAUCE

1 1/2 cups honey

1 cup ketchup

1 6 ounce can tomato paste

2 cloves garlic, minced

2 tbsp. lemon juice

1 tbsp. cocoa powder

1 tbsp. curry powder

1 tbsp. paprika

1 tbsp. soy sauce

1 tbsp. worcestershire sauce

1 tsp. hot sauce

1 tsp. cayenne pepper

combine all ingredients in a medium saucepan. bring to a boil over high heat; reduce heat and simmer 20 minutes. use with your favorite chicken, ribs or steak recipe.this sauce makes everything taste a whole lot better. make up a double batch and store in jars. keeps for about a month in the frige.

good luck.

[reinhard1]

WESTERN WINGS: this marinade is also tasty on cut up chicken and chicken breasts.

5 pounds of chicken wings

large resealable plastic bag

1 12 ounce jar apricot preserves

1 cup soy sauce

2 cloves garlic, minced

1 tbsp. fresh ginger, minced or 1 tsp. ginger powder.

thouroughly clean and rinse chicken. pat dry. cut wings at joint into two pieces and place in bag. [i save all the wing tips and freeze them for soup stock] combine remaining ingredients in a medium bowl. poour over chicken and refrigerate at least 3 hours or overnight [which is best].

preheat grill to medium heat. remove wings from bag and discard marinade. grill for 25 minutes, turning once, until skin is crisp and jusces run clear. makes 8 servings depending on the eaters you have over. good luck.

[reinhard1]

Empty our the icebox BBQ PIZZA

1 lb. ready-made pizza dough, at room temp.

2 tbsp. olive oil

1/2 lb. cooked sausage, cut into 1/2-inch pieces

1 cup assorted grilled vegetables [peppers, onions, zucchini, mushrooms]

6 oz shredded colby jack cheese

1 tsp. basil

1/4 tsp. dry red pepper flakes

preheat grill to medium-high heat. oil grill rack .

roll out dough to a 12" x 15" rectangle. brush top with olive oil. place dough,oil side down, on grill rack. cover and grill about 3 minutes, or until bottom is lightly browned. punch down air bubbles, if needed. brush top with olive oil and turn over. immediately top evenly with remaining ingredients. cover and cook 3 minutes or until cheese is melted. makes 4 servings. use your own toppings if you wish. good luck.

[reinhard1]

SPICY FLATTENED CHICKEN

1 whole chicken

large resealable plastic bag

6 jalapeno peppers,seeds removed

6 tomatilos, cut in half

6 ounces tequila, optional

6 ounces lime juice

6 ounces olive oil

1 tbsp. chili powder

1 tsp salt

1 tsp black pepper

thoroughly clean and rinse chicken. pat dry. to remove backbone of chicken, place chicken breast-side dddown on cutting board and cut along each side of the backbone; you can throw the backbone or keep for chicken stock for a later time and freeze as i do. open chicken, pressing down on the breastbone to flatten. place chicken in bag and set aside.

mix remaining ingredients in blender; reserve 1 cup sauce pour remaining sauce over chicken and refrigerate at least 2 hours or overnight. preheat grill to medium heat. remove chicken from bag and discard marinade. grill bone-side down for 15 minutes. turn chicken and cook about 15 minutes more, or until juices run clear when pierced with fork. serve with reserved sauce. good luck.

[reinhard1]

COLA NUT SALMON

4 salmon fillets with skin on [ to keep the salmon from falling apart on the grill, don't remove the skin.]

1 tbsp. vegetable oil

1/2 cup chopped pecans

1 12 ounce can cola [not diet]

1 tbsp. hot sauce

1 tbsp. butter

preheat grill to medium heat using mesquite chips. rinse salmon and pat dry. brush with oil. if using skin-on fillets, cut 1 in. diagonal slits into the skin; set aside. toast pecans in a skillet over medium heat for 5 minutes, or until browned. remove pecans; set aside. pour cola into same skillet over medium-high heat. bring to a boil; reduce heat and simmer until cola is reduced by half and has the consistency of syrup. stir in the hot sauce, butter and pecans. keep warm over low heat.

grill salmon fillets, starting with the side without skin, for about 4 minutes. carefully turn salmon over and grill for about 3 minutes, or until fish is opaque and firm to the touch; remove from grill. to serve, spoon sauce over salmon. makes 4 servings. good luck.

[reinhard1]

BIG OL' MESS [ the sloppier it gets, the better it tastes.]

this is great as an appetizer or main dish. to serve, use skewers or load onto chunks of crusty bread. [camping anyone]

1 lb. smoked sausage, cut ino chunks

3 jalapeno peppers, sliced

1 green pepper, cut into bite-size chunk

1 sweet onion, cut into bite-size chunks

1 foil cooking bag

1/4 cup hot sauce

1 10 ounce jar sweet and sour sauce

place sausage, peppers and onion in foil bag. mix hot sauce with sweet and sour sauce in a small bowl and pour over the mixture in foil bag; seal edge tightly. place foil bag on grill; cook for about 45 minutes, turning every 15 minutes. slit open and serve right out of the bag. i have also put slices of potato's in there as well. also broke a couple of ears of corn in half and threw them in the last ten minutes or so. i just upped the ingrediants a tad. good luck.