BBQ


Best Ever Steak Marinade - use 1/4 c. oil
http://allrecipes.com/Recipe/Best-Steak-Marinade-in-Existence/Detail.aspx

chicken satay looks easy and good
http://www.kayotic.nl/blog/chicken-satay

Good grilled chicken -> leave out the saffron
http://allrecipes.com/Recipe/Bessys-Zesty-Grilled-Garlic-Herb-Chicken/Detail.aspx

Grilled chicken with sprite rave reviews
http://allrecipes.com/Recipe/Marinated-Chicken-Breasts/Detail.aspx

FOR GRILL: Asagio stuffed bacon-wrapped chicken
Please enter my recipe into your contest Ree. I’d love to come to the ranch and prepare this delicious recipe for you!
Ranch Style Bacon Spinach and Cheese Stuffed Chicken Breasts with Spicy White BBQ Sauce
1 cup salad dressing
1/4 cup apple cider vinegar
1/4 teaspoon red pepper flakes
1 teaspoon granulated garlic, divided
2 tablespoons horseradish mustard
4 medium size chicken breasts
2 – 1/2 tablespoons ranch dressing mix, divided
8 slices precooked bacon, finely chopped
1 – 9 ounce package frozen chopped spinach, thawed and brought to room temperature with moisture squeezed out
8 ounces pepper Jack cheese, grated
Preheat an outdoor barbeque grill to medium high.
In a medium size bowl, whisk together salad dressing, cider vinegar, red pepper flakes, garlic and mustard; cover and keep cool until ready to use.
Pound chicken breasts between two pieces of plastic wrap until they are approximately ½ – ¼” thick. Sprinkle outsides with 1 – 1/2 tablespoons of the ranch dressing mix; set aside.
In a large bowl, combine the bacon, spinach and pepper Jack cheese. Divide mixture into four equal portions and spread in a thin layer on the inside of each chicken breast. Turn chicken breasts until long edges are facing you. Turn about 2” of the short end of the chicken breasts in towards the center of the breast. Now, with the long side, roll the breast up jellyroll fashion and secure with a toothpick or two.
Place on preheated grill with a cover and cook for approximately 20 minutes turning to brown on all sides and chicken is cooked through registering 170 degrees on an instant read thermometer. Slice cooked chicken breasts into 1” medallions across. Serve on a bed of barbeque sauce or on the side


Mix equal parts of French and Thousand Island dressings in a large ziploc bag. You can use whatever kind you prefer and I have found that the quality of the dressing does not impact the results. Place your desired cut of steak(s) in the bag and totally coat. Allow to marinate for several hours or overnight. Prehat grill. Be sure to leave plenty of marinade on the steak when you place on grill. Cook to desired doneness.

Grilled Chili-Rubbed Pork with Apricot Glaze
2 (1-pound each) pork tenderloins, fat trimmed
Spice Rub:
1 tablespoon chili powder
1 tablespoon garlic powder
1/2 tablespoon sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
Glaze:
1 1/2 cups apricot jam/jelly
1/2 cup barbecue sauce
1 teaspoon grated fresh ginger
1/2 teaspoon garlic powder
1/2 teaspoon hot sauce
2 tablespoon chopped fresh cilantro
2 small limes, juiced
Combine chili powder, garlic powder, sugar, salt and pepper in a small bowl. Rub the spice mixture on the pork tenderloins. Cover the tenderloins and refrigerate for 2 to 24 hours.
Prior to grilling or roasting, melt the apricot jam in a saucepan over medium heat. Remove the pan from the heat and stir in the remaining glaze ingredients. Place half of the glaze in a serving bowl and set aside to serve with the pork tenderloins later.
Preheat a grill to medium-high heat. Grill the pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches 155 degrees F. When approximately 4 minutes of cook time remains, brush the pork tenderloins with the apricot glaze remaining in the pan. Cook for 2 minutes, turn the pork tenderloins and brush glaze on other side. Cook for an additional 2 minutes. Remove pork from the grill, tent with foil and let it rest for about 10 minutes before slicing, the internal temperature should rise to 160 degrees F.
Serve reserved glaze alongside.



Chipotle Fajitas
serves at least 6
3 lb protein of choice (beef, pork, chicken) pounded into thin cutlets
1 recipe Super Secret Red Chili Sauce (recipe at bottom)
1 large onion, halved and sliced thinly into strips
3 assorted bell peppers
Salt and pepper
2-3 tbs olive oil
Juice from 1 lime
Several sliced limes
Cilantro
Avocado
Sliced green onions
Grated asadero or queso cheese, or shredded Mexican cheese blend
Small corn tortillas, warmed
Place meat in large casserole dish and cover with Super Secret Red Chili Sauce, turning to coat thoroughly. Marinate for at least an hour, or overnight. Allow to sit out on counter for at least 30 minutes prior to grilling.
Grill meat on highest setting until charred and cooked through (approximately 3-5 minutes per side) turning only once. Allow meat to rest for about 5 minutes before slicing across the grain into approximately 1/2 inch strips.
Heat grill pan or large cast iron skillet over very high heat until smoking. Toss onions and peppers in olive oil, salt and pepper. Sear veggies quickly, stirring and tossing frequently to keep from burning, until heated through and slightly charred. Place veggies in a bowl and sprinkle lime juice over.
Serve fajitas with cheese, cilantro, lots of lime and warmed tortillas.
Super Secret Red Chili Sauce
1 can chipotles in adobo
juice of 2-3 limes
2-3 large garlic cloves
2-3 tbsp honey or agave
salt and pepper
Place all ingredients in blender and blend until smooth.



Apricot Ginger Glazed Pork Tenderloins:
This recipe has some nice kick with the mix of Chipotle pepper in the rub and ginger in the glaze. The Lime juice and zest add a nice citrus finish. This is a big hit with my family!
Ingredients: (Serves 4)
2 (1 lb) pork tenderloins, fat trimmed off
Spice Rub:
1 tblsp chipotle powder (or other type chili powder)
1 tblsp garlic powder
½ tblsp turbinado or brown sugar
1 tsp sea salt
½ tsp fresh ground black pepper
Glaze:
• 1 ½ cups apricot preserves (fun variations would be: jalapeno jelly, guava)
• ½ cup BBQ sauce (I prefer Stubb’s)
• 1 tsp grated ginger
• 2 cloves garlic, finely minced garlic (1 tsp garlic powder can be substituted)
• ½ teaspoon hot sauce
• 1 lime, juiced
• 1 tablespoon lime zest
Directions:
Combine spice rub ingredients in a jar and shake until the mixture is uniform.
Rub spice mixture onto the pork tenderloins and let the tenderloins marinate in the rub mixture for at least 2 hours and maximum 24 hours.
Before Grilling- Apricot Glaze:
Melt preserves in a saucepan over medium heat. Remove from heat and add additional ingredients. Reserve half of the glaze in a bowl to use later. The remaining glaze in the pot will be used to glaze the pork.
Prepare the grill to medium high heat (375 degrees+). Grill the pork for 15-20 minutes, in the last 4 minutes, put the glaze on the pork and let grill 2 minutes each side. Using an instant read thermometer, check to ensure internal temp has reached 160 degrees. Take off the meat and tent it for 5 minutes before serving. Serve with remaining glaze.


SPICY Orange BBQ Chicken
5 Medium to Large Oranges
4 Boneless Skinless Chicken Breast (really any chicken will work)
1 bottle of Jack Daniels Spicy Orginal BBQ Sauce (you can use whatever BBQ you like, but this is where the spice comes in)
Garlic powder
Red pepper flakes
Fresh ground pepper
1gallon freezer bag
First slice the chicken breast into 1” wide strips – Set aside
Slice 3 of the oranges in half and squeeze their juice into a bowl
Pour your bottle of BBQ sauce into the bowl.
Added garlic powder, red pepper flakes and ground pepper (I don’t measure anything, but about a tablespoon of each would be good)
Put ¾ of sauce into the gallon bag – the rest save for putting on the chicken while grilling
Add chicken to bag
Mix well
Put chicken in the refrigerator overnight (Note I like to make it the night before to make it easier on grilling day and to let the flavors mix, but you could toss it straight on the BBQ)
Grilling Day
Slice your remaining oranges into ¼” slices
Put about half your oranges on your hot grill
Put the chicken on the oranges (this way the BBQ sauce doesn’t burn)
If you like grill marks, feel free to toss them on the bare grill once the chicken is almost cook through.
Take your extra sauce and brush on the chicken as you are grilling.
Sidenote – If I am going to take these camping, I will precook my chicken before adding it to the sauce and do everything else the same.


GRILLED CHICKEN CAESAR SANDWICH
2 whole boneless, skinless chicken breasts
1 cup prepared Caesar salad dressing
4 garlic cloves, minced
1 cup freshly grated Parmesan cheese, divided
1 loaf ciabatta bread, halved horizontally
1 cup sour cream
1/2 cup minced sweet onion
1-2 tablespoons minced fresh jalapeno pepper(depending on how spicy you want it)
1 head romaine lettuce, coarsely chopped
1/2 lemon, cut into wedges
Directions:
Lightly pound the chicken breasts in a plastic bag and add Caesar dressing and 2 cloves of the minced garlic. Let marinate for at least one hour, several is better.
Slightly grill the ciabatta bread and set aside on a lined baking sheet.
Drain and cook the chicken on medium-high heat on an oiled grill, turning as needed until cooked through(about 12-15 minutes). Set aside to cool a bit. Cut into thick slices.
Preheat your broiler. In a bowl combine 1/2 cup parmesan cheese, jalapeno pepper, sour cream and onion. Spread mixture equally on the toasted bread halves and broil until the topping is puffy and golden brown.
Cool the bread for a minute or so then top with the romaine lettuce and sliced chicken breast. Top with the remaining 1/2 cup cheese and squeeze with lemon juice to taste. Cut into 4-6 slices and serve with Bush’s Black Bean Fiesta Grillin’ Beans.
Note: If you like anchovies(I don’t) add 1/2 tsp. anchovy paste to the bread topping before broiling.


Goat Cheese and Basil Burgers
1lb of ground hamburger
5 ounces of goat cheese, softened
8 fresh basil leaves, chopped
2 tablespoons of grated Parmesan cheese
Dash salt and pepper
Sliced tomato for garnishing
Sliced avocado for garnishing
4 fresh hamburger buns
Mix ground hamburger, goat cheese, basil, Parmesan cheese and salt and pepper in a bowl. Once combined form 4 burger patties for grilling. Grill burgers to desired temperature. You may also brush olive oil on the hamburger buns and place on grill as well. Top with avocado and tomato. Enjoy!


Caribbean Kabobs:
1 cup chili sauce
5 green onions, sliced thin
2 clove garlic, pressed
¼ cup oil
¼ cup lemon juice
¼ cup chicken broth
1 tsp salt
1 tsp ground ginger
1 tsp allspice
4 chicken breasts (or beef cubes)
veggies (zucchini, green pepper, onion, cherry tomato, yellow squash, etc)
Mix chili sauce, green onion, garlic, oil, lemon juice, chicken broth, slat, ginger and allspice. Set half of marinade aside to brush on veggies. Place other half of marinade in a ziploc with meat (chicken or beef, or both!!). Marinade for several hours, up to 24.When ready to eat, assemble kababs, and brush sauce on veggies. Cook on grill until meat is thoroughly cooked. Enjoy! This is enough to feed 4-6 people. I like things saucy so I tend to double the sauce…and multiply by even more if feeding a crowd!!


Rosemary Ranch Chicken Kabobs
½ cup olive oil
½ cup ranch dressing
3 Tb. Worcestershire sauce
1 Tb. minced fresh rosemary
1 tsp. salt
1 tsp. lemon juice
1 tsp. white vinegar
¼ tsp. black pepper, or to taste
1 Tb. sugar, or to taste
5 skinless boneless chicken breasts
1 red onion
In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for at least 30 minutes. Preheat the grill for medium-high heat. Cut onion into chunks and thread chicken onto skewers and discard marinade. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Grilled Beef Gyros
# 1 medium onion cut in chunks
# 2 garlic cloves
# 2 tablespoons Brown sugar
# 1 tablespoon ground mustard
# 1 t. grated fresh ginger root
# 1 1/2 teaspoons pepper
# 1/2 teaspoon cayenne pepper
# 1/2 cup soy sauce
# 1/4 cup water
# 2 pounds beef sirloin tip roast, cut into 1/4 inch thick slices
Combine all ingredients but beef in food processor. Marinate beef in zip lock bag overnight or up to 24 hours.
Grill beef over hot grill until desired doneness and serve on a pita with tazikei cucumber sauce and/or humas on pitas with onion and tomato.


Seared Beefed Up New York Strips with Spicy Herbed Bleu Cheese Butter
3 ounces cream cheese, softened to room temperature
3 ounces bleu cheese, crumbled and softened to room temperature
3 tablespoons butter, softened to room temperature
1 teaspoon herbs de Provence
1 clove garlic, crushed
1/8 teaspoon red pepper flakes
2 green onions, white and light green parts thinly sliced
4 New York Strip Steaks (approximately 10 ounces and 1-1/2” thick)
4 teaspoons beef bouillon
1 teaspoon coarsely ground black pepper
In a medium sized bowl, combine the cream cheese, blue cheese, butter, herbs de Provence, garlic, red pepper flakes and green onions. Divide into 4 equal portions. Shape each portion into a circle approximately ½” thick; cover and refrigerate.
Preheat an outdoor grill to medium high. While grill is heating, smear the steaks with the beef bouillon and pepper steaks on both sides and allow them to warm to room temperature. Once grill temperature is reached, add steaks and grill on both sides (with cover on) until steaks are seared on the outside and medium rare (approximately 4 – 5 minutes on each side) or until desired doneness is reached.
Remove from the heat, cover and rest for approximately 5 minutes. While steaks are cooking, remove the blue cheese butter from the refrigerator. Just before serving, top steaks with a pat of the bleu cheese butter and serve.



Jamaican-Me-Crazy Sirloin Steak
Marinade:
4-12 oz steaks
46 oz. pineapple juice
1 cup granulated sugar
1 cup brown sugar
2 cups soy sauce
¼ cup Worcestershire sauce
¼ cup cider vinegar
¼ cup honey
1 tablespoon garlic salt or two teaspoons fresh, crushed garlic
1 tablespoon fresh ginger, grated
1 tablespoon cayenne pepper for a kick!
Mix together all ingredients (except the steak of course). Reserve one cup of marinade liquid. Place remaining marinade into a large, ziplock bag
Tenderize steaks by pounding them with a mallet or by using a spiked tenderizer.
Place steaks in marinade and smush (don’t you love that word? Smush…Smush…Smush.) Sorry…I get carried away. But seriously, work the marinade into all those holes you just made in your beautiful steaks. Let sit for 30 minutes.
Use this time to pause, reflect and heat up that grill.
Brush grill with olive oil and place steaks on the grill. Cook until medium (or however you like ‘em!). Drizzle a tablespoon of reserved marinade on top of steaks, place on platter. Try not to eat them before placing them on your table. That would be bad…very bad.

Maple BBQ Baby Back Pork Ribs
1 cup maple syrup
1 cup ketchup
1 cup finely pulsed onion from food processor including onion juice
1/4 cup brown sugar
1/4 cup apple cider vinegar
1/2 cup chicken broth
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
4 garlic cloves, pressed
1 tablespoon dry mustard
1/2 teaspoon salt
1 teaspoon chiltepin or hot hot sauce
1 teaspoon hickory seasoning liquid smoke
juice from one lemon
3 lbs. Baby Back Pork Ribs
2 tablespoons seasoned pepper
1 tablespoon garlic salt
1 teaspoon chiltepin
olive oil
Bring first 14 ingredients to a boil in a saucepan and simmer 45 mins. until thickened.
Rub ribs evenly with olive oil seasoned pepper, garlic salt, and chiltepin.
Grill covered with grill lid, over medium heat 300 degrees
25 min on each side. Brush both sides with BBQ sauce, and cook 10 to 15 minutes more.
When we are having a big party or taking the ribs and BBQ sauce for a camping trip I like to cook the ribs in the oven with a little liquid smoke and chicken broth in the bottom of a pan covered with foil. Then let cool. Then freeze, if we are going camping and if we are having a big party they are ready for the grill!


This is a quick, delicious chicken recipe I came up with for grilling that has lovingly been named Mama’s Cajun Ranch Chicken by my husband and chillins:
Ingredients:
4 or 5 tenderized boneless skinless chicken breasts
3 cups ranch dressing (any brand will do)
1 clove fresh minced garlic
1 tablespoon fresh minced onions
1/4 teaspoon salt
2 teaspoons red pepper
1/2 teaspoon white pepper
Crushed black peppercorns (to taste)
Prep:
Combine ranch dressing and spices into large mixing bowl or if you’re really in a hurry, a gallon sized Ziploc bag will work! Throw in the chicken breast and thoroughly coat the chicken with the ranch mixture. I always let the chicken marinate for about 30 min in the fridge while I’m getting the grill going, but it can go straight to the grill if you like.
I use a charcoal grill with mesquite chips sprinkled throughout the charcoal. Once the charcoal has reached a medium heat or turned grey in color, cook the chicken breasts for 10-15 minutes on both sides (depending on thickness) until the center is completely white.
While they’re cooking, I pour what’s left of the mixture over them while they are cooking on both sides. This just adds to the flavor and keeps the breasts juicy!
I always serve the Bush’s Bourbon and Brown Sugar baked beans with this. I love the sweet and spicy flavors together! Pour 1 or 2 cans into a stainless steel saucepan and cook them on the grill along with the chicken.



This marinade works great on Tri-Tip or Flank Steak. It’s so stinking easy and tastes OUT.OF.THIS.WORLD.
In a large Ziploc bag (or whatever you feel like using) Mix together equal parts: Balsamic Vinegar
Soy Sauce
Honey
Olive Oil
Few Sprigs of Fresh Rosemary.
Throw your meat in and let it sit all day long and everything will fall in love beautifully. Then grill it!
I serve it with: steamed broccoli w/lemon, basmati rice cooked in chicken stock and fresh ginger, and my homemade rosemary foccacia bread.
A seriously easy and fabulous meal.



I used to live in Athens, Greece back when I was in high school (hahahaha, many, many years ago.) :) At that time in Athens there was no such thing like the fast food we had access to in the states. So it became our Friday night family ritual for my dad to stop by one of the many “hole in wall” little cafes and pick up 25 souvlaki sandwiches for our family of 6 (ok, they were small and we were growing girls!) We have so many great memories of that time, that a few years ago I was on a mission to recreate the taste, and sandwich, neither of which had we found equals to in the US. It’s still a family favorite, and now my own husband and kids are enjoying it. :) If you love mediterranean food…you’ll love this recipe.
Greek Souvlaki –
Pork Tenderloin OR Center Cut Boneless Pork Chops (cut into bite size cubes.)
Put meat into a gallon size zip lock bag or deep pan.
Marinade: Pour in enough olive oil to drench all the meat, it should be soupy (about a cup per lb of meat.)
Add in several tablespoons of Oregano (meat should be covered with alot of it…not just sprinkled with it.) Then add 2 heaping tablespoons of minced garlic, again the meat should have garlic visible on it. Finally add Salt and Pepper (about a tablespoon of Salt and a teaspoon of Pepper.) Stir it all up so it’s mixed up well…if using the bag, then squish it all around until it’s mixed up. Let it all marinade for several hours…the more the merrier.
Once the meat has marinaded, then skewer it on either bamboo or metal skewers (smaller ones…holding about 8-9 pieces each.)
Heat up the grill to med-high heat. Lay the skewers on the grill, leaving an inch between each one. Cook about 4 minutes on each side (4 sides) using tongs to turn them.
Once done, served on a small grilled Greek Pita (also brushed with the same marinade minus the salt/pepper) and top with chopped tomatoes, thin sliced raw onion, and shredded lettuce. Drizzle with tzatziki sauce (LOTS of tzatziki!!) and grab a handful of napkins!
Oh my gosh, I just made myself so hungry….I think it’s been too long since I made it last.


Hot and sweet drumsticks, also do breasts, cook down sauce and serve over rice
http://tastykitchen.com/recipes/main-courses/hot-sweet-drumsticks/



Subscribe to: Comments (Atom)