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May 02 2011
Hot and Spicy Grilled Pork Chops..and a Grilling Recipe Contest!
Summer is drawing near, which means I'm planting flowers and vegetables, sweating profusely, and not wearing a bikini! Welcome to my world.
Summer also means grilling. I'm working with Bush's Grillin' Beans to stir up some grilling-related fun. First, I'll be sharing a handful of new grilling recipes, all meant to be paired with one of the six different varieties of Bush's Grillin' Beans. Second, and most exciting, I'm having a contest to find four of the very best grilled entrée recipes out there. Winners of the contest (along with a guest of their choice!) will come to the ranch one day in June, prepare their winning recipes on camera…then we'll all enjoy a big cookout together on the ranch.
It'll be more fun than a barrel of monkeys.
A ranch full of cattle.
Well, you know what I mean.
Go beyond hot dogs and burgers and submit your very best recipe for grilled chicken, steak, chops, shrimp, etc. Recipes should be relatively easy to prepare, use accessible, widely-available ingredients, and—most of all—taste delicious. Four winners will be chosen to travel to the ranch, prepare their recipes on camera and enjoy a cookout in the country.
Here's the general schedule:
May 2 through May 16: Submit your grilled entrée recipes!
To submit, enter your favorite grilling recipe in the Comments section of this post.
May 26: Four winners will be announced here on May 26th. Arrangements will be made for the four winners (and one guest each) to travel to the ranch for the video production and the cookout.
June 11: Winners prepare their recipes on camera, and then we'll all enjoy a cookout on the ranch!
June 12: Ree does all the dishes. But don't worry about that part.
So if you have a hankering to spend a day or two on a ranch in Oklahoma this June, share your favorite grilled entrée recipes!
MY GRILLING RECIPE #1: Hot & Spicy Grilled Pork Chops
Since I sorta already live here and am not eligible to win the contest, I'll be sharing four new grilling recipes with you here.
For my first recipe, I decided to forsake my love for shrimp, my comfort with chicken and the fact that I'm married to a cattle rancher. Today it's all pork chops, all the time. I happen to love grilled pork chops and I love this simple, but powerfully delicious way to prepare them.
Bush's Southern Pit Barbecue Grillin' Beans were the obvious side dish for these big, meaty pork chops. Delicious!
Begin with four thick-cut pork chops.
Brush them on both sides with canola oil.
In a medium bowl, combine brown sugar, cayenne pepper, salt, and pepper. Stir to combine.
Generously rub both sides of the pork chops with the dry mixture.
Fire up the grill, then grill the pork chops on both sides until done, about 10 minutes per side or until internal temperature reaches 160 degrees F.
Serve alongside a piping hot serving of Bush's Southern Pit Barbecue Grillin' Beans.
Here's the recipe. If you'd like to enter, go ahead and share your best grilling recipes!
Print Options
Hot & Spicy Grilled Pork Chops
- Prep Time:
- Cook Time:
- Difficulty:
- Easy
- Servings:
- 4
- 4 whole Thick Cut Pork Chops
- 4 Tablespoons Canola Oil
- 1/2 cup Brown Sugar
- 2 teaspoons Cayenne Pepper
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 can (22 Ounces) Bush's Southern Pit Barbecue Grillin' Beans
Preparation Instructions
Brush pork chops with canola oil. Combine dry ingredients in a bowl and then generously rub mixture onto both sides of the pork chops.
Set grill to medium-low heat and cook pork chops about 10 minutes per side or until internal temperature reaches 160 degrees F.
Serve with piping hot Bush's Southern Pit Barbecue Grillin' Beans on the side.
*Sponsored by Bush's Grillin' Beans.
(FYI: here are the Official Contest Rules.)
589 Comments and 79 Replies
Terr On Friday, May 13 at 1:23 pm
Yummy Jerk Chicken
1 envelope Italian salad dressing mix
2 tablespoons brown sugar
2 tablespoons olive oil
2 tablespoons soy sauce
1/2 teaspoon cinnamon
1 teaspoon thyme
1/2 teaspoon ground red pepper
2 1/2 lbs chicken pieces
Mix the marinade ingredients into a bowl and then pour over the chicken pieces. Allow this to marinate for a minimum of one hour or overnight. Grill your meat until it is done.
Lauren On Friday, May 13 at 1:27 pm
Grilled Bluefish is crazy good! And so easy, too.
Bluefish fillet(s)
oil of choice
paper towel and tongs to oil the grill
flavored butter, chermoula, or garlic/parsley sauce to top it off
Fire up the grill.
Slap the oiled fish onto oiled grill, skin side up over lovely red coals.
Watch her carefully. If she starts to burn, rotate the fish away from directly over the coals (I have a round grill–I can do that…)
When the fillet is a tad crusty and delicious looking, and releases from the grill, use a great huge spatula and with a super fast scooping/sliding motion, slip it under as much of the fish body as you can. Flip her gently.
Cook until the skin is crusty and releases from the grill. Scoop it up as best you can (it does like to flake…)
Top with your favorite flavored butter, chermoula sauce or this yummy parsley/garlic stuff:
A large bunch of parsley
garlic to taste
lemon juice to taste
cayenne (optional)
olive oil
Add first six/seven ingredients to the food processor and combine until pretty smooth. Drizzle olive oil while processing until it is the consistency you like. Top your favorite pasta or grilled blue fish.
Krista Pierce On Friday, May 13 at 1:31 pm
1 teaspoon onion powder
1 teaspoon garlic powder
3 tablespoons chipotle chile powder
1 1/2 teaspoons salt
4 tablespoons brown sugar
2 (3/4 pound) pork tenderloins
1.Preheat grill for medium-high heat.
2.In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
3.Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.
This recipe is one of my husbands absolute favorites! Its been requested by guests when they come for a visit! We love it! Its spicy and sweet and SO SO GOOD! and EASY!!! : )
Janet On Friday, May 13 at 1:53 pm
Honey Smoked Chicken
4 pounds of chicken
1 tablespoon of sage
1 tablespoon of ground black pepper
1 tablespoon of celery salt
1 tablespoon basil
6 oz honey
1 tablespoon vegetable oil
Mix together the sage, black pepper, celery salt, basil, and vegetable oil in a large bowl. Add the chicken and coat it well with the mixture. Cover and refrigerate for 3 to 8 hours. 30 minutes before grilling, I take the chicken out of the refrigerator.
Place chicken in grilling pan. Preheat outdoor grill for high heat (I use a gas grill). Loosely cover chicken with foil (tent style) and place pan on grill. Cook approximately 15 minutes. Place approximately 2 handfuls of smoking chips on the fire. (I do this by soaking the chips in water, then wrapping the handfuls in foil. Puncture the foil for releasing the smoke. This allows for easy removal from the gas grill.)
After wood quits smoking, place 1/2 the honey over chicken. Continue cooking until chicken is almost done. Uncover chicken and coat with remaining honey. Continue cooking for approximately 15 more minutes. The honey will be very dark.
CNW On Friday, May 13 at 2:18 pm
We like to grill chicken with a real simple marinade. In a gallon size zip close bag add: 1/2 cup olive oil; 1/4 cup balsalmic; 2 tablespoons garlic in olive oil; salt and pepper to taste. We also like Bush's original recipe baked beans!
Jen Schoenbein On Friday, May 13 at 2:28 pm
Margarita Chicken
4 chicken breasts
2 tbsp. diced green chilies, canned is fine
4 tsp. tequila
1 tbsp. olive oil
1/2 cup. fresh lime juice
2 tsp. honey
1/2 tsp. salt
2 tsp. chopped fresh parsley
Fresh ground pepper
1 garlic clove, minced
Combine ingredients in a ziploc bag, put chicken in the bag and let sit overnight to marinate. When ready to grill, let the bag of goodness sit on the counter to come to room temperature for even cooking. Then, while the chicken is grilling, pour the marinade into a saucepan and bring to a boil. Let the sauce cook until it starts to reduce. The flavor will be very rich and lovely.
You can:
Serve with rice and pour sauce over chicken and rice
Serve with taco shells and garnish with grated cheese and pico de gallo
Serve on a platter with chicken, covered with sauce and grated cheese, diced tomatoes and place in the boiler till the cheese starts to melt. Serve with mashed potatoes.
Garnish with cilantro and enjoy!
Meg Gregory On Friday, May 13 at 2:28 pm
Our favorite is Teriyaki Kabobs on the grill! I know there are a ton of teriyaki marinade recipes out there and I have looked at a lot of them, but most of the time I just wing it as far as ingredients and measuring. I always have the basics of soy sauce, ginger, garlic and brown sugar on hand…
I have 6 in my house, 3 being teens….so I cut up enough beef into cubes (1 to 1 1/2 in sq) to almost fill two gallon zip lock bags. Divide marinade between bags…zip…and let sit in the refrigerator over night-flipping bags when I remember to. When ready to grill, thread onto skewers with pineapple, peppers, mushrooms or whatever you have on hand and grill!
I like to do ribs on the grill as well: I fill a big stock pot with boneless country style ribs, throw in about two handfuls of brown sugar, a handful of McCormicks grill seasoning and cover with water. I let that simmer for 1 hour on the stove. Drain the liquid and put ribs on the grill…covering with (wish I had a recipe that could compare to) Sweet Baby Rays sweet and spicy BBQ sauce. Cook until sticky (pretty sure that is correct verbiage for ribs, if not, it should be).
The Suzzzz On Friday, May 13 at 3:25 pm
I know it said entrees, but I am married to a forme US Marine…we cook EVERYTHING on the grill (even in the winter), and he would never have just an entree. This is a pretty typical summer evening for us.
Grill Dinner
Appetizer – Bacon Wrapped Asparagus
Side dishes – Sweet Chili Corn on the Cob, Garlic Cheese Bread
Main dish – Steak Kabobs
Dessert – Peach Cobbler with Whipped Cream
*corn on the cob,
*1/2 salt
*1/2 sugar
*1 gallon cold water
Sweet Chili Sauce
*2 large garlic cloves peeled
*2 red jalapeno peppers with stem and seeds removed
*2 tsp chili powder
*3 T peanut oil
*3/4 c white sugar
*1/2 c water
*1/2 c rice wine vinegar
*1/4 tsp salt
*1 T corn starch
*2 T water
Garlic Butter
*4 sticks softened butter
*1/2 cup finely grated parmesan cheese
*1/4 cup finely chopped parsley
*2 TBSP minced Garlic (adjust for preference, my husband likes 4 T)
*1 tsp onion powder
*1/4 tsp salt
*1/4 tsp black pepper
*2 finger pinch of sugar
*1 French Loaf
*1 garlic clove
*Tin Foil
*Shredded mozzarella (you can use any cheese you like; bleu, munster, havarti, sharp cheddar, and provolone have all worked great)
*Long strips of thinly sliced steak (skirt, flank, hanger, etc)
*Roughly chopped Veggies of choice, roughly 1.5×1.5″ pieces (I like squash, zucchini, tomatoes, onions, mushrooms and sweet peppers.)
*Wooden skewers soaked in ice water for at least 30 minutes
*1 T brown sugar
*3 cups fresh peaches, sliced with juices
*1 stick meltedbutter
*1 cup cake flour
*1.5 tsp baking powder
*2/3 cup milk
*1 tsp vanilla
*1/4 white sugar
*1/4 tsp cinnamon
*1/8 tsp ground ginger
*1/8 tsp ground cloves
*2 8" square disposable foil grill pans
*cooking spray
*1 pint heavy cream chilled
*1 tsp vanilla
*3 T powder sugar
Get lots of helpers and put them to work! Some of these steps can be done ahead of time.
Shuck the corn. Mix sugar and water into water, places corn in the water and add something heavy on top to keep them submerged. Allow to soak for at least 1/2 hour (you can leave it up to 6 hours).
While the Corn is soaking make the chili sauce. Place first 8 ingredients in food processor and pulse until pureed, pour puree into sauce pan and simmer over medium high heat for about 4 minutes until thick (should coat the back of a spoon). In a bowl blend cornstarch and water until smooth, add to sauce pan and cook for another 2 minutes. Remove from heat and let cool.
Mix garlic butter ingredients well, set aside 2 cups of spread.
Cut asparagus into 3 inch sections. Place 3 sections side by side and wrap in a spiral motion with a slice of bacon until almost all of the asparagus is covered. Repeat until all asparagus and bacon is used. Grill until bacon is crisp.
Slice French loan lengthwise and split open like a sandwich roll. Slice the garlic clove in half and rub each half of the loaf with the cut half of the garlic clove. Spread lightly and evenly with garlic butter, top with cheese and close loaf. Wrap loaf with foil and place on cooler part of the grill to toast.
Remove corn from brine and place on grill, turning every couple minutes until hot and lightly charred. Remove from heat and brush with sweet chili sauce
Season the steak with salt and pepper to taste, pierce one end of the steak on the skewer, slide on a veggie, weave meat around veg and pierce onto the skewer again…repeat until skewer is almost full (you want to leave about 1″ on either end for handling. Repeat with all skewers until you've used all your meat and veg. Spread garlic butter over skewers and grill over medium flame until done.
Sprinkle brown sugar over peaches and set aside. Combine next 9 ingredients. Spray foil grill pans with cooking spray and pour batter into it, lightly spread fruit on top of batter. Place over medium-low heat and grill with cover closed for apx 20+ minutes until a toothpick inserted in the center comes out clean.
Pour cold cream into a metal mixing bowl, add vanilla and sugar and beat until soft peaks form. (if you put your mixing bowl and beaters in the freezer for an hour before you whip the cream it will whip much faster). Serve cobbler with whipped cream.
The Suzzzz On Monday, May 16 at 2:36 pm
I forgot one ingredient in the dessert! You need to add 1 beaten egg to the cobbler batter.
Debra in Peculiar MO On Friday, May 13 at 4:01 pm
Bush's Grillin' Beans Contest
I posted my favorite grillin' recipe for Chuck Eye Steaks and River Potatoes on the Tasty Kitchen website yesterday before I saw this post today, along with the official rules and, subsequently, the tie-in with Bush's Grillin' Beans. So this will be my official entry (but trust me, my other one is realllllllllly good).
If you're going to have beans, then the best thing to go with them is BBQ'd ribs. Not just any ribs. DEER RIBS. Preferably from a deer you hunted and processed yourself to ensure the meat is tender and not gamey (there's a secret for this, much like the secret ingredient in Bush's Baked Beans!). Now, though the tenderloins are the bestest part, we're doing ribs, so start with a rack of ribs. Cut them up however you want – we individualize them.
Now, pressure cook them in a big, old-fashioned pressure cooker with the little silver round thing on top that whistles when they're ready. You'll want to put your seasonings on them so it steams in during this step. Use stuff like Lawyr's seasoned salt, black pepper (there's a new Worcestershire pepper that I really like), Garlic & Herbs, Italian seasoning, Grill Mates Montreal Steak Seasoning, Steak Dust – use your imagination. And don't forget to use the rack and put water in the bottom (in case you've never used a pressure cooker before). This is my husband's secret, so don't tell him I told you about it.
When they're tender, take 'em out, put 'em on a platter, and brush on your sauce. My husband makes his own, and it's never the same twice. Ingredients used vary, but usually include any mixture of the following: ketchup, mustard, spicy brown mustard, Ott's Dressing (kinda like French), honey, Worcestershire Sauce, A-1 Sauce, Heinz 57 Sauce, Hickory Smoke flavor, maybe even throw in some Vanilla once just to see what happens.
Now grill 'em, turning and brushing periodically to ensure they don't burn. We use Hickory or Mesquite briquets and pieces of hickory bark taken from a hickory tree.
The best thing with these is Bush's Bourbon and Brown Sugar Grillin' Beans. Now, I'm not one to ever leave anything alone. So I chop up some green onions (or red, if you prefer) and add to the beans with some fresh cilantro and sprinkle some Garlic & Herbs in for fun. Put these in a pot on the stove, or if your grill is big enough, use cast iron and set it right on the grill. Cook till the onions have softened (if using red) or until they're good and hot (if using green). Another idea, to really heighten the brown sugar, is to put sweet Vidalia onion and sage.
When the beans are cooked and the ribs are sitting pretty on the platter, get your plate first then tell your guests the food's ready. ;>)
Liz H On Friday, May 13 at 4:28 pm
Sesame Chicken Kabobs
2 lbs boneless skinless chicken
1/4c soy sauce
1/4c Russian dressing
1T sesame seeds
2T lemon juice
1/4t ginger
1/4tsp garlic
1 large green pepper
2 onions
3 small zucchini/ yellow squash
5 roma tomatoes (or a pkg of cherry tomatoes)
1/2 fresh pineapple
olive oil
Cut chicken into 1 inch pieces. Make marinade (soy sauce-garlic) pour over chicken. cover and marinade in fridge for 4+ hours.
Cut remaining ingredients into 1 inch pieces. Alternate chicken and veggies onto skewers. Brush with olive oil. Grill 15-20 min basting often with remaining sauce.
Debbie in Peculiar MO On Friday, May 13 at 4:31 pm
Bush's Grillin' Beans Contest
I posted my favorite grillin' recipe for Chuck Eye Steaks and River Potatoes on the Tasty Kitchen website yesterday before I saw this post today, along with the official rules and, subsequently, the tie-in with Bush's Grillin' Beans. So this will be my official entry (but trust me, my other one is realllllllllly good).
If you're going to have beans, then the best thing to go with them is BBQ'd ribs. Not just any ribs. DEER RIBS. Preferably from a deer you hunted and processed yourself to ensure the meat is tender and not gamey (there's a secret for this, much like the secret ingredient in Bush's Baked Beans!). Now, though the tenderloins are the bestest part, we're doing ribs, so start with a rack of ribs. Cut them up however you want – we individualize them.
Now, pressure cook them in a big, old-fashioned pressure cooker with the little silver round thing on top that whistles when they're ready. You'll want to put your seasonings on them so it steams in during this step. Use stuff like Lawry's seasoned salt, black pepper (there's a new Worcestershire pepper that I really like), Garlic & Herbs, Italian seasoning, Grill Mates Montreal Steak Seasoning, Steak Dust – use your imagination. And don't forget to use the rack and put water in the bottom (in case you've never used a pressure cooker before). This step is my husband's secret, so don't tell him I told you about it.
When they're tender, take 'em out, put 'em on a platter, and brush on your sauce. My husband makes his own, and it's never the same twice. Ingredients used vary, but usually include any mixture of the following: ketchup, mustard, spicy brown mustard, Ott's Dressing (kinda like French), honey, Worcestershire Sauce, A-1 Sauce, Heinz 57 Sauce, Hickory Smoke flavor, maybe even throw in some Vanilla once just to see what happens.
Now grill 'em, turning and brushing periodically to ensure they don't burn. We use Hickory or Mesquite briquets and pieces of hickory bark taken from a hickory tree.
The best thing with these is Bush's Bourbon and Brown Sugar Grillin' Beans. Now, I'm not one to ever leave anything alone. So I chop up some green onions (or red, if you prefer) and add to the beans with some fresh cilantro and sprinkle some Garlic & Herbs in for fun. Put these in a pot on the stove, or if your grill is big enough, use cast iron and set it right on the grill. Cook till the onions have softened (if using red) or until they're good and hot (if using green). Another idea, to really heighten the brown sugar, is to put sweet Vidalia onion and sage.
When the beans are cooked and the ribs are sitting pretty on the platter, get your plate first then tell your guests the food's ready. ;>)
Amber @ Caleighs Kitchen On Friday, May 13 at 4:33 pm
Bacon Wrapped Cream Cheese Chicken Roll-Ups
(thats a mouthful)
4 Chicken Breasts (de-boned)
8 Slices of maple bacon (uncooked)
2 Slices of maple bacon (cooked)
8 TBSPs of Cream Cheese
2 Large Jalepenos, sliced (More if you like spicy!)
Jar of favorite BBQ Sauce (Sweet works well with this)
You will also need toothpicks
Turn Grill on Med-high heat.
Lay your Chicken Breasts out on wax paper and season with salt and pepper. Tenderize the breasts with a meat tenderizer.
Slice the jalapenos and set aside. Dice up the 2 slices of cooked bacon. Mix together the cream cheese and the diced bacon. Spread 2 Tablespoons of your cream cheese mixture on top of each of your Chicken Breasts. Place 1/2 of your sliced Jalapeño evenly on top of your cream cheese mixture.
Start at one end of your chicken breast and gently roll it until it is completely rolled up lengthwise. Wrap 2 slices of bacon around the outside of your chicken roll up. Insert toothpicks to secure the chicken roll up (Don't forget they are in there when it is all said and done! OUCH!).
Place your chicken roll ups directly on the grill (or a grill basket if you prefer) and allow to cook until chicken is completely cooked through (170F).
Take toothpicks out and enjoy!
Sherri in WI On Friday, May 13 at 4:54 pm
My family loves grilled chicken kabobs…..
4 boneless/skinless chicken breasts, cubed
2-3 cans whole baby potatoes, drained and rinsed
2 can pineapple chunks, drained
1 red pepper, cut into cubes
1 green pepper, cut into cubes
1/2 pound bacon, thin sliced, strips cut in half
1 huge onion (or two medium) cut into cubes
1/2 pound mushrooms (more if desired), washed, stems removed
Marinade for chicken:
1/3 cup white vinegar
1/2 cup water
1/4 cup vegetable oil
(optional: 1 tablespoon sesame or chili oil)
1/3 cup minced onion
4 cloves garlic, minced
dash red pepper flakes
1 tablespoon all-purpose seasoning, like Mrs. Dash
1/2 teaspoon salt (smoked salt is preferred!)
1/4 teaspoon white pepper
1/4 teaspoon freshly ground black pepper
1 tablespoon soy sauce
2 teaspoons grilling spice mix (Penzey's Northwoods is what I use)
1 tablespoon corn starch
Mix marinade for chicken and pour into a large ziploc bag. Add raw chicken cubes to the bag and mash up to get all pieces covered. Let marinate in the fridge for an hour or more.
Half hour before grilling, remove chicken from marinade and put in medium bowl. Pour marinade into a saucepan and bring to a boil. Turn down to a simmer and let reduce by about half – this can be done while you make the kabobs, just keep an eye on the sauce and stir once in a while. Assemble the rest of the ingredients in bowls for skewering so you can work easily.
Use long metal skewers and alternate pieces of chicken with the various vegetables, potatoes , and pineapple. Use the bacon to wrap some of the chicken pieces and mushrooms, and use some to fold up and place between other items as you skewer them.
Set grill to a medium low setting (I use a propane grill) and set skewers onto grill after it is preheated. Brush skewers with reduced sauce/marinade and close grill lid. After about 8 minutes turn the skewers and bruch once more with sauce. Close grill lid and cook for another 5-8 minutes, until chicken is completely cooked and vegetables are softened.
Serve each person a skewer or two. We also usually grill some pita bread brushed with a garlic butter and serve that with the kabobs. Also great with rice or couscous as a side dish.
** Depending on the bacon you've used, watch for flare ups from the bacon grease dripping as it cooks.
Sherri in WI On Friday, May 13 at 5:04 pm
Grilled Haddock
1 pound fresh haddock (or cod)
1/2 cup mayo
2 tablespoons liquid smoke flavouring
2 teaspoons lemon-pepper
2 cloves garlic, finely minced
1/4 teaspoon salt
2 teaspoons Penzey's Trinidad seasoning
1/4 teaspoon white pepper
1/4 teaspoon freshly ground black pepper
Rinse the fish and pat it dry. Mix mayo with liquid smoke and either of the seasoning mixes listed. Brush liberally on one side of the fish and let sit for 20 minutes. Preheat grill to a medium low setting and put fish, seasoned side down, on the grill. Quickly spread mixture on the side of the fish that is up and close the grill lid. Cook for 5-8 minutes and turn over. Cook another 5-8 minutes until fish is easy to flake with a fork, but not dried out.
** If your grill had wide slats, you might want to put a piece of foil on the grill surface before placing the fish on it.
AnnieG On Friday, May 13 at 5:40 pm
This is one of my favorites
Grilled Lobster With Lemon Tarragon Butter
1/4 cup (1/2 stick) butter
2 tablespoons fresh lemon juice
1 1/2 teaspoons grated lemon peel
2 tablespoons chopped chives
1 tablespoon chopped fresh tarragon or 1 teaspoon dried
2 large live lobsters
Prepare barbecue (medium-high heat). Stir butter lemon juice and lemon peel in heavy small saucepan over low heat until butter melts. Mix in chives and tarragon; season with salt and pepper. Set pan at edge of grill to keep sauce warm.
Meanwhile, bring large pot of water to boil. Drop lobsters headfirst into water. Cover pot; boil lobsters 2 minutes. Transfer lobsters to work surface. Using heavy large knife or cleaver, split lobsters in half lengthwise. Scoop out and discard gray intestinal tract, gills and sand sac from head. Leave any red roe or green tomalley intact if desired. Crack claws. Brush cut side of lobsters with 1 tablespoon butter sauce.
Grill lobsters, cut side down, 4 minutes. Turn again so that cut side is down and grill until lobster meat is just opaque but still juicy, about 2 minutes. Transfer lobsters to plates. Brush lightly with sauce.
Carly Nelson On Friday, May 13 at 6:11 pm
Here is a flank steak recipe that is always a winner! Friends and family have been enjoying this one for a long time. Hope you enjoy it as much as we do! The key to this is marinating for awhile and then cooking down the marinade with the onions after to top the steak with.
1/2 cup soy
4 tbsp honey
5 tbsp balsamic vinegar
4 tsp garlic (a few cloves minced)
3 tsp ginger, minced
3/4 cup olive oil
2 cups onion, thinly sliced
In a large ziploc bag or tupperware place flank steak and top with onions. Pour marinade steak and marinade for up to 24 hours. Cook over medium to high heat.
While steak is cooking, pour marinade (including the onions) into saucepan and bring to a boil. Boil for five minutes then bring to a simmer for an additional five. Let sauce sit on stove at a low simmer until ready to use. Remove steak, let rest, slice and pour sauce over steak.
Carly Nelson On Friday, May 13 at 6:13 pm
Whoops. . forgot to include 5 lb. slab of flank steak to my ingredients!
melanie On Friday, May 13 at 6:32 pm
Here is my submission which is over at the wonderful Tasty Kitchen, Vermont Cheddar&Apple Chicken with Maple Shallot Glaze:
Kelley On Friday, May 13 at 7:17 pm
This is a recipe that my husband makes all the time, and is LOVED by everyone. We call it "The Big Guy's Zippy Chicken"…..zippy because of the spice & the lemon!
3 lbs of chicken; breasts, thighs, drums, even a whole bird…whatever you like
2/3 cup olive oil
juice of 4 lemons
2 T fresh ground black pepper
3 tablespoons Tabasco Sauce
3-4 cloves minced garlic (or more, depending on how much you like garlic)
Mix marinade ingredients, reserving 1/2 cup or so for brushing on chicken while grilling. Pour rest over chicken, and let marinade 3-4 hours (overnight is even better).
Grill the chicken to desired doneness, brushing with reserved marinade.
I think the best sides for this are baked beans and potato salad.
Kay On Friday, May 13 at 7:31 pm
This is always one of my kids favorites.
2 T. salt ½ t. poultry seasoning
½ t. oregano ½ t. ginger
1 t. chili powder ¼ t. pepper
2-5 cloves garlic 2 T. minced onion
2 T. lemon juice 2 T. apple cider vinegar
½ c. oil
2 -3 lbs. sirloin, cut into 2 inch cubes
Mix together and pour over cubed steak. Marinate in the refrigerator at least 4 hours. Overnight is best. Alternate the beef with onions, peppers, fresh pineapple and mushrooms on skewers. Grill.
Keenan D Poore On Friday, May 13 at 7:47 pm
Once we discovered the Tri-Tip roast, we were smitten. This is our steak of choice for flavor and has the added benefit of controlled portions (We used to cook a 1 pound rib-eye for everybody and eat till we popped.)
1, 2 – 2.5 lb. Tri – Tip Roast (not the strips or steaks)
Kosher Salt
Granulated Garlic
Chili powder
Brown Sugar
Bring the roast to room temp prior to cooking, rub generously to taste with the spices and let sit about 30 minutes. Place over a fire that is 450 degrees (medium hot0 and cook covered 15 minutes on one side, flip and cook covered to 131 degrees (med-rare), about another 20-25 minutes.
Take off fire and let rest 15 minutes ( a good time to roast some garden fresh asparagus on the fire) then slice thin across the grain and serve with Bush's Black Bean Fiesta Grillin Beans. We also like Lea and Perrins thick sauce. Leftover steak (not likely) freezes well and is great for a weeknight salad. A tri-tip also lends itself well to any kind of marinade.
Serves 4-5
Gale On Friday, May 13 at 8:00 pm
I made this recipe one day when I discovered a new spice….chipotle chili powder. I love the smoky flavor it brings out and so I add it to most everything these days. This recipe I made one day to just be lazy on the grill with easy clean up too. It turned out so moist and juicy. This is the perfect dish next to Bush's Black Bean Fiesta since the chipotle flavor; corn and black beans go hand in hand with my Margarita/Jerk/Chipotle combination. At first I made this with whole, sliced jalapenos and although I LOVED it, it turned out to be too hot for my kids. So…I adjusted it to be not so hot.
Tipsy Jerk Pork Packets
4 whole thick cut pork chops
2 limes, zested and juiced
8 Tbsp. tequila
1 tsp. chipotle chili pepper
2 tbsp. honey
2 tsp. garlic powder
2 tsp. chili powder
2 tbsp. cilantro, chopped
1 tsp. cumin powder
1 jalapeno, seeded and diced
Preheat grill to medium-high heat.
In a small bowl combine garlic powder, cumin, chili powder, lime zest and chipotle chili powder: set aside. In another small bowl combine tequila, honey and lime juice.
Place a (12×18 inches) sheet of heavy-duty aluminum foil on a work surface and rub with oil or nonstick spray. Place one pork chop in the center of the foil and sprinkle with ¼ of the dry garlic powder/cumin mixture. Add ¼ of the liquid lime juice mixture: top with ¼ of the cilantro and jalapeno.
Bring up foil sides and double fold top and ends to seal packet. Repeat to make four packets.
Cut open foil packets and serve hot with a can of Bush's Black Bean Fiesta Grillin Beans.
Grill 12-15 minutes in covered grill.
Makes 4
Prep Time: 10 minutes
Cook Time: 18 minutes
Roberta On Friday, May 13 at 8:03 pm
Any time we have a family get-together I'm asked to make marinated steak, ribs and potatoe packets.
2 thick Steak of Choice (we prefer Sirloin) about 5 lbs.
½ teaspoon Soy Sauce
½ cup White Wine (your favorite brand/flavor)
2 tablespoons Balsamic Vinegar
3 tablespoons Honey
1 tablespoon Sesame Seeds
2 tablespoons Olive Oil
1 tablespoon Ginger Powder
1 tablespoon Garlic Powder
½ teaspoon Red Pepper Flakes
1 teaspoon Salt
½ teaspoon Pepper
Dish for Marinating, Covered Shaker and Grill for cooking…that's it!
Remove Steak from store packaging and rinse and pat dry with paper towels; season well with salt and pepper.
Combine the rest of the ingredients in a shaker (Tupperware or glass jar with lid) and shake until well combined.
Place steak inside a glass dish or Tupperware meat marinader and pour the marinade mixture over both sides of the steak. Cover and place in the refrigerator for at least 3 to 6 hours; or better yet, overnight. Flip over the Tupperware marinade several times or flip the steak in the glass dish to keep the marinade moving over the meat.
When ready to cook; preheat your grill. Discard the marinade. Cook on grill for 7 minutes on each side for a total of 14-15 minutes for medium rare….easy peasie…just flip it once and you're done….don't mess with the meat!
Remove from grill; let sit covered with foil for five minutes…it will continue to cook a bit…and all the juices will not bleed out when you start to carve it. Feeds 6-8 family/friends.
1 Yukon Gold or White Potato per person, Sliced with skin on
1/2 sliced/chopped Vidalia Sweet Onion per person
2 tablespoons Butter per person
Salt n'Pepper and Heavy Duty Aluminun Foil
Wash and clean your potatoes and remove and bad spots or eyes Slice them up and place them into big sheets of foil with the chopped onions. Top with slabs of butter and salt and pepper and fold up the foil packets and seal all the seams to keep the juices from seeping out onto the grill. Place on the grill racks and cook over medium heat for 35-45 minutes, flipping every 15 minutes until done. Serve each person with his/her own packet of potatoes.
Gail Parmentier On Friday, May 13 at 8:04 pm
My favorite grilled chicken recipe:
4 boneless skinless chicken breasts
1/2 cup EVOO
1/4 cup fresh squeezed lemon juice
dijon mustard
1 tsp fresh chopped thyme
Coat the chicken breasts with dijon mustard. Mix the olive oil, lemon juice & thyme together in a gal. plastic bag. Once chicken is coated with dijon mustard add to the bag of other ingredients. Squish/shake it up real good, refrigerate for a minimum of 3 hours but overnight is better. Grill 8 min. per side. Good with a slice of cheese on it for a grilled chicken sandwich.
Add bush's baked beans on the side!
Roberta On Friday, May 13 at 8:23 pm
I totally forogt about this easy side dish until my family reminded me…I feel like it's cheating because it's so darn easy but the onions make the beans
Grilled Vidalia Onions Stuffed with Baked Beans
1 Can Bush's Baked Beans
6 Large Vidalia Sweet Onions
Prepare the vidalia onions by cutting the tops only off and by peeling the outer skin of the onions off all together and discarding. Carefully pull the centers out of all the onions by trying to keep the bottoms intack. Chop up one vidalia onion into small bite size pieces and add it to the can of baked beans. Fill the vidalia onion cups with the beans and place the onion cups/vessels onto the top rack of your grill. Close the lid and grill on medium high heat for 20 minutes. If you are unable to keep the onions intack then you can place them into a glass baking dish and set it on the bottom rack on the grill for 20 minutes. Yummy!
Abbey On Friday, May 13 at 8:54 pm
Succulent Grilled Chicken
Chicken (breasts, wings, drumsticks, whatever you like)
4 large garlic cloves, minced or grated
3 Tbs olive oil
2/3 c. Lime juice
1/2 c. Tomato juice
1/2 c. Soy sauce
1/2 c. Brown sugar
1 Tbs. Fresh black pepper
Mix ingredients, add chicken and marinate at least 4 hours or overnight. Grill and enjoy!
Mel On Friday, May 13 at 8:55 pm
Best Bratwurst
6-8 bratwurst
2 large sweet onions
6 gloves garlic (4 whole, 2 chopped)
1 bottle hard cider**
1 bottle dark beer**
Mustard (your choice)
Crusty rolls
Cut up the onions into chunks—roughly larger than bitesize. Put the onions, brats, cider, beer and whole garlic into a pot over medium high heat. Bring everything up to a boil and continue to cook for 5-10 minutes (you want the brats almost cooked through but you don't want the onions to disintegrate).
Remove the onions from the liquid with a slotted spoon and place on a large square of aluminum foil, add the two cloves of chopped garlic. Fold up the sides of the aluminum foil to create a "pan" and place on the grill. Add ¼ cup of the cooking liquid and stir occasionally to prevent burning. Remove the brats from the pot and grill over medium heat until done.
To serve: Brat + onions + crusty roll + mustard (honey mustard, whole grain mustard and Dijon mustard are especially good).
**You can substitute regular cider and beef stock for the hard cider and beer.
Susan P. Lavery On Friday, May 13 at 10:14 pm
Grilled Lamb Chops
6 lamb chops
6 cloves garlic
extra virgin olive oil
Herbs de Provence (Penzey's is the very best)
salt & pepper to taste
Rub each lamb chop with crushed garlic on both sides. Dredge chops in oive oil, sprinkle with Herbes de Provence, salt and pepper. Grill to desired taste. I like mine medium rare. Oh, so, good!!!!!
Lauren B. On Friday, May 13 at 10:40 pm
Garlic Rubbed Steak with Blue Cheese & French Fried Onions
yield: 2 large servings
2 – 1 inch thick New York Strip Steaks
1 clove garlic, peeled
1 tablespoon canola oil
2 teaspoons butter
4 tablespoons crumbled blue cheese {about 2 oz.}
1/2 cup french fried onions {the stuff you top green bean casserole with}
1. Remove steaks from fridge and sit them out 30 minutes or so to take the chill off.
2. Preheat outdoor grill to high.
3. Cut garlic clove in half and rub both sides of steak with cut side of garlic. The longer you rub them, the stronger the flavor. Drizzle canola oil over steaks and spread evenly. Sprinkle both sides of meat generously with salt and pepper.
4. Place steak on hot grill and reduce heat to medium. Cover and grill 3-4 minutes and flip. {If you like a more well done steak, leave on the grill to cook 4-5 minutes before flipping.}
5. Cook steak another 2 minutes covered. Top each with 1 teaspoon butter. As butter starts to melt, spread it evenly over the top of the meat. Sprinkle 2 tablespoons of blue cheese on top of each steak. Replace lid and cook another 1-2 minutes or until steak is cooked to your liking and cheese has started to melt.
6. Transfer steaks to serving platter and cover with foil to let meat rest.
7. After 5-10 minutes remove foil and top with french fried onions. Serve warm with Bush's Steakhouse Recipe Grillin' Beans.
Lauren B. On Friday, May 13 at 10:45 pm
I forgot to mention that any tender cut of beef meant for grilling would work in this recipe! I just happened to use a NY strip.
Jodi On Friday, May 13 at 11:18 pm
Spicey Sirloin Kabobs
16 ounces, weight Sirloin Steak
2 Tablespoons Beef Bouillon Granules
2 Tablespoons Water
3 cloves Garlic Chopped
1 teaspoon Cayenne Pepper
1 teaspoon Coarse Ground Black Pepper
½ teaspoons Salt
1 whole Green Bell Pepper
1 whole Red Bell Pepper
1 whole Orange Bell Pepper
1 whole Purple Onion
1 whole Zucchini (small)
1 whole Yellow Squash (small)
24 whole Mushrooms
3 Tablespoons Vegetable Oil
Cut the sirloin into 1 inch chunks and put into a Ziploc baggie.
For the marinade add the beef bouillon granules to the water and stir until granules are dissolved. Then add garlic, cayenne pepper, black pepper, salt and mix together. Pour marinade over steak. Seal Ziploc bag and roll bag until meat is evenly coated. Allow meat to marinate in the fridge for at least 2 hours or overnight.
Cut peppers, onion, zucchini, and squash into 1 inch chunks. After meat has marinated place meat and vegetables onto skewers. Use a brush and coat each kabob evenly with vegetable oil.
Heat grill to medium to high heat. Place kabobs directly on the grill for 12 to 14 minutes (this will give you medium done steak) turning often so all sides are done.
carolyn from Texas On Friday, May 13 at 11:48 pm
Grilled Pork Chops
6 – 8 pork chops ( 1plus inches) or center cut pork loin cut 1 in thick
Brine- mix all items below and bring to a boil then adding remaining 4 quarters of ice cubes to cool. Brine can be any mix of spices justt include the water, salt sugar and citrus
1 C kosher salt
1 C brown sugar
4-6 Bay leaves
1 TBSP Coriander powder or toasted seeds
1 TBSP fennel seeds toasted
1 TBSP fresh cracked peppercorns
1 hand full of fresh thyme or 2 TBSP dried thyme
1 hand full of fresh oregano or 2 TBSP dried oregano
1 handful of basil (I love lemon basil)
1 orange
1 lemon
1 large onion quartered
3 cloves garlic crushed
6 cups of water
When water has cooled submerge pork – add a large plate to keep pork submerged and refrig 4-8 hours.
Discard brine after 4-6 hours and pat dry pork (wipe off any seeds). Refrig until ready to grill.
Dredge in the following rub or similar rub consisting of sugar and spicy peppers
RUB. reb can be any of your favorite spices just include brown sugar and some hot spices. On the meat it really is not that hot.
½ C brown Sugar
1 TBSP salt
1 TBSP fresh ground black pepper
1 TBSP Hungarian paprika
2 TBSP cayenne powder or red chili flakes ( I love crushed red caribi)
1 TBSP Coriander powder or toasted seeds and GROUND
1 TBSP fennel seeds toasted and GROUND
1TBSP Dry Mustard Powder
Grill Med-high heat 4-5 minutes each side then additional time till internal temp is 170 degrees. Sugar will burn so watch closely. I have run out of gas for the grill and seared the chops in an iron skillet at med-high heat each side then put in the oven at 375 until internal temp of 170.
Serve with buorbon bush beans
I submitted this earlier this week but can't find it – could be operator error!
Debbie On Saturday, May 14 at 1:49 am
My favorite recipe is to soak hickory chips for a half an hour then to put them with the coals to make a delicious smokey falvor to go with our amazing rare steaks
Zach On Saturday, May 14 at 1:54 am
My favorites is grilled hamburgers with Guinness and onion and other delicious spices in them then grill the to perfection aaaaahhhhhhhhhhhh
Zach On Saturday, May 14 at 1:56 am
My favorite is grilled hamburgers with sate-ad onions and guineas mixed in the patties!
Bridget On Saturday, May 14 at 6:43 am
Thai Fire-Roasted Chicken
2 Boneless chicken breasts ¼ Cup dried onions
1/2 Tbs. Chopped Garlic 1 Tbs. chopped ginger
2/3 Cup peanut butter 2/3 Cup Soy sauce
2 Tbs. chopped fresh Cilantro ¼ tsp red chili flakes
Mix all other ingredients in a plastic storage bag. Add chicken
and coat well. Refrigerate overnight. Remove chicken and
Discard marinade. Grill until juices run clear.
(Option – I usually cut the chicken into
strips and put on skews to make a peanut satay
Melissa On Saturday, May 14 at 7:12 am
I go to the seasoning barbecue place in Kansas City By Oklahoma Joe's.
I end up buyign different seasonings and when I get home I taste them.
When I grill my steaks I add Olive oil on top of steak put in fridge for about 1 hour then I I mix a bunch of different seasonings from seasoning store and rub into meat. Set for another hour then grill.
I cant say what i use or how much because each time is different.
Donna in KC On Sunday, May 15 at 8:45 pm
Melissa – Oklahoma Joe's is the BOMB! We served their pulled pork at our rehearsal dinner (since we were hosting out of town guests – they just HAD to have BBQ in KC – ha!) – and we served it with the beans from Jack Stack. KC BBQ perfection!
CarlyW On Saturday, May 14 at 8:03 am
Strawberry Balsamic Chicken Leg Quarters
6 Chicken Leg Quarters
1 tsp Salt
1 tsp Pepper
2 cloves of Garlic, minced
1 Jar Strawberry Jam or Preserves
1/2 Cup Balsamic Vinegar
1/4 Cup Olive Oil
Bush's Smokehouse Tradition Grillin Beans
Combine Salt, Pepper, Garlic, Jam, Vinegar and Oil, and marinate chicken overnight in the refrigerator.
Sear chicken leg quarters on each side, and then grill on low-medium heat, turning occasionally and basting heavily with marinade the last 10 minutes. Serve with Bush's Smokehouse Tradition Grillin Beans on the side.
Tiff Craft On Saturday, May 14 at 8:33 am
My favorite grilling recipe is actually quite simple…Cracked Pepper Ahi Tuna Steaks, grilled; diced potatoes in a hobo pocket, seasoned and grilled; marinated asparagus spears, grilled; and strawberry and spinach salad with creamy poppyseed dressing. Yummy! Of course a nice glass of wine to accompany it!
Tiff Craft On Saturday, May 14 at 8:48 am
I didn't leave the recipe!
Ahi Tuna Steaks…
8-10oz Ahi Tuna
Olive Oil
Cracked Black Pepper
Rub steaks with Olive Oil and Crack black pepper over the steak 30 minutes before grilling. Grill 4 minutes on each side just until seared. Fish will be medium on the inside.
Diced Potatoes…
5 lbs potatoes
olive oil
2 Tbs. butter (for each pocket)
Lawry's season salt
Wildtree Steak Rub
Dice potatoes, separate into 5 batches and place on large piece of tin foil. Drizzle with olive oil and sprinkle desired amount seasonings. Put 2 Tbs. of butter on each pocket. Fold to make pockets.
Asparagus Spear
Marinate spears in olive oil , salt, and pepper in a ziplock bag for 30 minutes. Grill.
Strawberry and Spinach Salad
2 bags of Spinach
Strawberries (cut up)
2 Tbs poppyseeds
3/4c. Mayo
1/4c. milk
1/2c. sugar
2Tbs white vinegar
Mix together all ingredients for the dressing. When ready to serve, toss together with the spinach, strawberries, and almonds.
Grab a glass of your favorite wine and enjoy!
Kari On Saturday, May 14 at 8:48 am
Recipe: Feta-stuffed Pesto Pork Burgers
1 1/2 lbs ground pork
3 T pesto (I use jarred, but can easily substitute homemade)
1 t kosher salt
1/2 t fresh ground pepper
4 oz feta cheese
4 buns (any style)
Mix together the ground pork, pesto, salt and pepper. Separate into four equal-size patties. Split the feta into four 1 oz sections and place in the middle of the pork patty, making sure to cover the feta completely. Grill 10-15 minutes on each side, or until no longer pink and the internal temp reads 160. While the meat is almost done cooking, butter the split insides of the bun and toast on the grill for a minute or so. Serve hot with some Bush's Grillin' Beans and grilled sweet potato fries.
Even though I grew up in a beef family, we love these simple, yet delicious, pork burgers. The best thing, is you can really substitute any ground meat in for the pork.
sue On Saturday, May 14 at 8:49 am
Steak Sizzlers
2 pounds beef top sirloin steak cut into 1″ cubes
1 cup medium salsa picante
1 1/2 teaspoons lemon pepper
1 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/4 cup vegetable oil
Mix marinade ingredients together in glass dish or heavy plastic bag. Marinate beef cubes for 1-3 hours or overnight in refrigerator. Place 4-5 cubes on a heavy wooden skewer. Grill over medium coals for 5-7 minutes. Turn occasionally.
Laura in Texas On Saturday, May 14 at 8:52 am
I love the flavor this give you hot off the grill and the ginger "strands" are so delicious. I have seriously considered grilling more ginger just to eat that with the porkchops! Hope you enjoy!
Awesome Grilled Porkchops
4-6 Porkchops, thick cut
3-4 inches of fresh ginger root grated into about 3 tsp of fiber and juice (you will use both the fiber and the juice)- you can used dried ginger, but it lacks the fresh flavor the root brings to the dish
1 TBSP honey
1 TBSP lemon juice- fresh or bottled
2 TBSP of soy sauce – Ponzu sauce makes for a nice citrus twist, but I usually use regular soy sauce. If you use Ponzu, try using orange juice instead of apple.
1/3 cup apple juice- (or try Orange juice if you used the Ponzu). Sometimes if I am short on time or ingredients, I will use frozen juice concentrate instead of the diluted juice.
Directions- add all ingredients into a resealable bag, put in the refrigerator where you have room and turn occasionally to ensure an even "marination". I've marinated as little as 30 minutes (my day got away from me) to a whole day later (change of plans!) and it works well, but I would suggest marinating at least 1-2 hours to get a good flavor going on the meat.
Discard marinade (if the ginger fibers are on the meat, leave them and claim that chop as yours! It is an extra treat for the cook-bet you didn't know grilled ginger was awesome!) and place the porkchops on the grill over medium-hot coals. Cook for 6-10 minutes per side depending on thickness and coals. Flip the chops over and cook until done.
This is an easy recipe, with a few but flavorful ingredients. Although I have not tried them, I think this would likely pair best with a side of Bush's Pit BBQ Beans because of the natural sweetness of the apple and ginger with the honey.
Gale On Saturday, May 14 at 11:34 am
I adore this recipe because it tastes like you spent forever in the kitchen when in reality you threw it on the grill and walked away. So easy too since it can be made ahead and just thrown on the grill as needed. This time I chose Bush's Texas Ranchero Grillin' Beans as a side because I think the red chili sauce is just what this chicken needs as a side dish to balance everything out!
Spicy Peach Bourbon BBQ Chicken Packets
4 Chicken Breasts, boneless and skinless
2 Tbsp.Bourbon
3/4 cup BBQ sauce (home-made or store-bought)
½ cup canned peaches, chopped and liquid reserved
2 jalapeno, seeded and diced
2 cloves garlic, diced
2 tsp. chili powder
1 red bell pepper, seeded and diced
1 Tbsp. Sriracha sauce
Preheat grill to medium-high heat. Place a (12×18 inch) sheet of heavy-duty aluminum foil on a work surface and rub with oil or nonstick spray. Center one chicken breast on each sheet of foil. Sprinkle the chili powder evenly over the chicken.
In a small bowl, combine BBQ sauce, 2 tbsp. peach liquid, garlic, bourbon and Sriracha sauce; Spoon ¼ of the mixture over the chicken. Top each with ¼ of the jalapeno ¼ of the peaches and ¼ of the bell pepper.
Bring up foil sided and double fold top and ends to seal packet. Repeat to make four packets.
Grill 12-15 minutes in covered grill.
Cut open foil packets and serve hot with a side of Bush's Texas Ranchero Grillin Beans.
Makes 4 servings
Prep time: 10 minutes
Cook Time: 15 minutes
Annie~Savor This Moment On Saturday, May 14 at 11:38 am
This is a smaller and easier version on the chicken my husband's Italian family barbeques. They traditionally grill it over a wood fire instead of briquettes, but it is tasty any way you grill it! The chicken has a slightly green tint, especially if you use fresh herbs. We eat this chicken for Easter every year instead of a traditional ham or leg of lamb, and grill plenty for leftovers, too.
Italian Style BBQed Rosemary Chicken
Prepare your chicken:
This works great with any chicken, bone-in, boneless skinless, etc. We usually use small whole chickens that are halved. To prepare them, trim off the wing tip joint and snip in the middle of the half to help the chicken sit flat on the grill rack.
Make the marinade:
4 or 5 stems of fresh rosemary with the wooden stalks removed (a tablespoon of dried rosemary will do in a pinch)
¼ cup fresh parsley
5 cloves of garlic
½ cup white wine
½ cup vegetable oil
½ cup olive oil
Salt and Pepper to taste
Throw all of the marinade ingredients in a blender and blend for a minute or two until it begins to emulsify (gets a slightly milky look and the ingredients don't separate.)
Marinade is enough for 3 chicken halves or 6 chicken breasts.
Marinate the chicken in a large zip top bag set inside a bowl for several hours in the refrigerator for maximum flavor or brush the marinade on the chicken while grilling for a milder taste.
Grill over a lower heat for a longer period of time, about 10 minutes each side (a little longer for chicken halves) or until the juices run clear.
Enjoy! (We actually made these last night and had the Texas Ranchero Grillin' Beans with them. Yum!)
Donna KC On Saturday, May 14 at 11:51 am
Delicious Steak Bites
This is a great way to enjoy the deliciousness of a good steak on a budget – feeding 6 people with 4 steaks by serving with a hearty side like Bush's Steakhouse Grillin Beans.
Serves 6
4 thick (¾ inch) 8 oz. tender steaks (like KC Strip or NY Strip)
¼ cup low sodium soy sauce
¼ cup worcestershire sauce
1 mini can pineapple juice (approx. 6 oz.)
1 tsp onion powder
1 tsp garlic powder
1 tsp black pepper
1 tsp red pepper flakes
Cut steak into 1 inch cubes. Marinade in the refrigerator in a zip top bag for 1 to 4 hours. Grill over medium heat either in a grill basket or on skewers for 5 minutes, turning once during cooking (or stirring once if cooking in a grill basket).
Sherry On Saturday, May 14 at 1:07 pm
stephanie laubach On Saturday, May 14 at 1:58 pm
Thank you for such a fun opportunity. Here is my go-to Chicken Fajita Recipe. I can prep this in less than 5 minutes. I usually have all the ingredients on hand, so it is a staple recipe in our house. Once the chicken has marinated, I can have this on the table within minutes (very important in feeding boys!). I love it paired with Bush's Grillin Beans "Black Bean Fiesta". These beans cut down on my prep work and are loaded with everything I need for a delicious fajita. You can even forgo the tortilla shell and just layer everything on your plate. With these beans, I need no other side. Hope you enjoy!
Super Easy Chicken Fajitas
4 medium-large Boneless Skinless Chicken Breasts
2 Tablespoons Canola Oil
Juice & Zest of 1 (one) Lime
2 teaspoons ground Cumin
1 teaspoon Garlic Powder
1/2 teaspoon Kosher Salt
1/4 teaspoon Cracked Black Pepper
Flour Tortillas
Shredded Cheddar or Monterey Jack cheese
Sour Cream
Bush's Grillin Beans Black Bean Fiesta
In a large plastic zip food bag, pound each chicken breast to an even thickness and set aside. In a shallow baking dish, add the following ingredients: canola oil, zest and juice of one lime, cumin, garlic powder, kosher salt and cracked black pepper. Whisk to combine all ingredients. Add chicken and turn to coat. Allow to marinate in refrigerator for 30 minutes until overnight.
When ready to grill, heat grill to 350 degrees. Make sure your grill is seasoned well to avoid sticking. Place each chicken breast on medium-high heat. Cook for 5-7 minutes, then flip. Check for doneness. Allow chicken to rest 5 minutes before serving.
While chicken is resting, heat Bush's beans in microwave in a glass dish. Re-season grill & lay 4-6 tortillas onto grill. The tortillas need only a few seconds on each side to soften & char up a bit.
To serve: Slice chicken into strips, layer onto tortilla with cheese and sour cream. Serve alongside Bush's beans.
Optional: Omit tortilla and serve chicken along side beans. Top with shredded cheese and sour cream.
Andy Cloud On Saturday, May 14 at 3:06 pm
Grilled Tri Tip Fajitas Family Style
1-Trimmed Beef Tri Tip (2 lb)
3-Roma Tomatoes
1-small onion
1-Bunch of fresh Cilantro
4 TBSP-chili powder
2 TBSP olive oil
12-Flour Tortillas
1 TSP-garlic salt
1. Place the Tri Tip in a large zip lock bag and add the olive oil and coat the roast. Then add the chili powder in the bag and seal it up. Roll the roast around in the bag to get the chili powder evenly coated in the roast. Beat the tar out of it if you are inclined to do so. Prepare your grill. You can use a gas grill, but for this, I prefer charcoal. That way I can add some soaked wood chips for a great smoky flavor. Mesquite is my wood of choice. Sear the roast directly over the coals with medium high heat for 5 minutes on each side, and then move to indirect heat. This would be the top shelf on a gas grill. Let the Tri Tip continue cooking for 20 more minutes or until the internal temperature is 145 degrees for medium. Use a meat thermometer, it takes the guessing out of grilling and you get things cooked right every time. After cooking wrap the Tri Tip in foil and let it rest for 20 minutes. Don't go whacking this thing up yet, or you'll loose all the juices inside, be patient.
2. While the roast is resting, start making the salsa. Dice up in very small pieces the 3 tomatoes, and the onion and place in a bowl. Chop an obnoxious amount of cilantro and add to the bowl. Finish the salsa off with the garlic salt and the juice of 1 lime and mix it all together. Take two avocados and half them, remove the pit, and slice 1/8th inch thick.
3. By the time you've made the toppings the Tri Tip is ready to slice. You have to slice the roast against the grain, if you slice from the wrong side, it won't be as tender. A good rule of thumb is to slice the roast on the side that make a 90 degree angle, then you get the grain right. Slice as thin as you can. 1/8 of an inch is perfect. Use the longest knife you have. Snack on the ends when no one is looking.
4. I chose Bush's "Black Bean Fiesta" when I cooked this meal, because it made a perfect topping for the Tri Tip fajitas.
5. Assemble all of the items on a large platter. The sliced Tri Tip, Salsa, Avocado Slices, and the beans. Warm the tortillas, and gather the family around the table for "Grilled Tri Tip Fajitas Family Style"!
Andy Cloud On Sunday, May 15 at 7:35 am
My wife wanted me to remind you that this is our 10 year anniversary and a trip to your ranch would be very special. I'll even help the Marlboro man work cattle.
Pat On Saturday, May 14 at 4:12 pm
Grilled Salmon with Mango Salsa
Whole salmon fillet
Salt and pepper
Lime juice
Olive oil
2 ripe mangos
2 avocados
1/2 c grape tomatoes
4 green onions
Salt and pepper lime
Olive oil
Coat the salmon fillet with olive oil. Sprinkle with salt and pepper. Squeeze the juice of one lime over all. Place skin side down on hot grill. Carefully turn it over after 10 minutes. Be cautious not to over cook. Salmon will flake easily with a fork when cooked, but should still be moist. Remove and cut into serving size portions. Serve topped with mango salsa.
Salsa: chop fruits and vegetables into bite size pieces. Squeeze juice of one lime over all. Add salt and pepper to taste. Drake with olive oil to coat.
Laura On Saturday, May 14 at 5:17 pm
I love to cook on the grill and do it year round. I thought this contest would be easy to enter. Then I realized I never actually use recipes for my grilling. That makes it much harder to submit a recipe!
I'll wing it here with hubby's favorite chicken.
Kettle Lemon Garlic Chicken
You'll need a whole chicken. I usually get large 4.5-5# fryers. Take it out of the packaging and give it a good rinse. Discard the icky bits and pull off the abdominal cavity fat clumps.
In a gallon zipper bag, put about a cup (or more) of lemon juice (fresh is best, bottled is fine for the rest of the year when lemons aren't in season), a tablespoon +/- kosher salt, 1/4 cup oil (canola or olive or whatever), a half to a teaspoon of freshly ground black pepper and about a half head of garlic, peeled and minced.Less if you are wimpy. Alternately, you can blend the marinade in a blender instead of mincing. Just do whatever gets it done with the least amount of stress. I sometimes use jarred, pureed garlic from Trader Joe's . That stuff rocks.
Swoosh the marinade around in the bag to mix then put the bird in the bag. Squeeze out the air and seal it up Add a little water or more lemon juice if it does not touch at least half the bird. Put the bag of bird and lemony garlic stuff in a bowl and refrigerate for 4-8 hours. Flop it over every couple of hours to make sure all the bird gets lemony. If you squeezed lemons you can place them in the cavity of the bird while it is marinating for extra flavor.
I use a Weber Kettle charcoal barbecue.You'll have to modify the instructions for your own equipment.
Start a chimney full of charcoal and when it is ready pour it to one side of the grill. Right next to the wall. Put the food grill on and get it prepped (scrape off the whatevers from last time with a wire brush). Pull the chicken out of the bag. Don't rinse it! Remove lemons from cavity so it can cook easier (or don't, but it will slow the cooking process).
Place the chicken all the way on the opposite side of the kettle from the coals, feet (if it still had feet) towards the heat and breast side up. Chicken should not actually be over the coals. Put the top of the kettle on. Adjust the vents so the top vent is totally closed and the bottom vents are somewhat open. Let it cook for two hours without turning or fussing with it at all. Two hours is right for a big bird.
Remove from the heat and let sit about 10 minutes before carving. Meat is juicy, tender and flavorful.
Honestly, the best thing to cook on the grill is a ribeye steak.
Mary Marlowe Leverette On Saturday, May 14 at 5:33 pm
Everyone in my family has high blood pressure and we have to watch our salt intake. I developed this rub that we use on "everything" that contains no salt. Just add some Bush's Southern Pit BBQ Baked Beans and supper is ready!
Mary's South Carolina Rub Pork Chops
2 tablespoons Dry Mustard
2 tablespoons Spanish Paprika (smoked)
1 tablespoon Black Pepper, Fresh Ground
1 tablespoon Celery Seed
1 tablespoon Sugar
1 tablespoon Onion Powder
1 1/2 teaspoons Poultry Seasoning
1 tablespoon Thyme
4 1 ½-inch pork chops
Combine all ingredients except pork chops, mixing well. Rub spice mixture on both sides of the pork chops. Refrigerate for 6 to 8 hours before grilling. Heat grill to medium high heat. Place chops on grill. Sear on each side and turn heat to low. Cook about 12 minutes or until done. Serve with Bush's Southern Pit BBQ Baked Beans. Serves 4.
Krista On Saturday, May 14 at 6:18 pm
Beef Shish Kabobs
1 cup soy sauce
1/2 brown sugar
1/2 cup vinegar
1/2 tsp. ginger
2 tsp. Worcestershire sauce
1 tsp. garlic powerder
Bring marinate to a boil. Cool and pour over cubed sirloin steak. Marinade beef overnight – or a few hours before you are going to grill (the longer the better) Skewer on sticks with your favorite veggies cut into large chunks. I use onion, tomato, zucchini, peppers, and mushrooms. Grill – turning occasionally untill the meat is still a litlle pink inside. I usually serve it with garlic bread and some fresh fruit.
Michelle VT On Saturday, May 14 at 8:37 pm
Here is one more I thought you might like…
Brown Sugar Glazed Salmon or Steelhead
• 1 (2 lb) salmon or steelhead fillet
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons brown sugar
• 1 tablespoon reduced sodium soy sauce
• 4 teaspoons Dijon or grainy mustard
• 1 teaspoon rice wine vinegar
1. Heat gas grill or BBQ, sprinkle fillet with salt and pepper.
2. Meanwhile, in a small saucepan, combine the brown sugar, soy sauce, mustard and vinegar; bring to a boil. allwo this to reduce until thick and syrupy.
3. Put a large handful or hickory wood chips in an aluminum foil satchel and place directly on the coals.(This is our tried and true flash-smoke method)
4. Place fillet on grill, skin side down and place lid on grill. Let fish cook for 8-10 minutes. Carefully flip fish and peel skin off fillet. Allow to cook 5 minutes more. Then flip again.
5. Brush glaze evenly over salmon; replace cover and allow to cook 1 to 2 minutes more or until fish flakes easily with a fork. Enjoy. This tastes amazing with Bush's Baked Beans!
Lauren B. On Saturday, May 14 at 9:19 pm
These fall under the ridiculously delicious category.
Blue Cheese Filled Bacon Wrapped Mushrooms
yield: 4 servings
12 large baby portobello mushrooms
4 oz. cream cheese, softened
2 oz. blue cheese, crumbled
6 dashes hot sauce {or more if desired}
6 slices bacon
1. Preheat oven to medium heat. Grease the grill lightly.
2. Clean tops of mushrooms with a damp cloth and remove stems.
3. In a small bowl, mix cream cheese, blue cheese, salt, pepper and hot sauce together.
4. Divide cheese mixture evenly into mushroom cavities.
5. Cut each slice of bacon in half. Wrap around mushroom and place a toothpick into the mushroom where the bacon ends overlap. {Make sure the toothpick is sticking out the side and is not in the top or bottom.}
6. Grill mushrooms 5-7 minutes per side or until bacon has grill marks, is slightly crispy, and the filling has melted.
7. Remove from grill, remove toothpicks and serve hot along side Bush's Bourbon and Brown Sugar Grillin' Baked Beans.
Lauren B. On Sunday, May 15 at 8:39 pm
In step 1, I meant to write preheat grill, not oven. Oops!
Rebecca M. On Saturday, May 14 at 9:35 pm
Grilled Baja Fish Tacos
2 pounds Firm White Fish ( I use Tilapia because it's affordable and darn tasty)
1 Tbsp Chili Powder
1/2 cup Olive or Canola oil
-Put these ingredients in a large plastic storage bag and let marinate in the refrigerator for at least 1/2 an hour.
To top the tacos
1 cup Mayonnaise (or Miracle Whip)
1 Tbsp Lime juice
1 Tbsp chopped Cilantro
-Mix these ingredients and set aside until tacos are ready to be served
To Serve the Tacos
Corn Tortillas
1/2 a head of Cabbage thinly shredded ( I use my food processor for this)
-Grill the marinated fish for about 3 minutes a side depending on the thickness.
-Place 1/2 a fillet on a corn tortilla and top with the shredded cabbage and cilantro lime mayo.
-Bush's Black Bean Fiesta Grillin' Beans can be heated and served with these tacos.
Dara from Ohio On Saturday, May 14 at 10:09 pm
What a fun idea Ree ! I would love to visit your ranch in OK. I have been to Stratford & Ada may times to visit family so it would be great to check out your neck of the woods. And maybe meet me a cowboy or two Did i mention I am 28 -and single ? ha. Here is a very good reciepe for GARLIC-LIME PORK CHOPS
1/3 C fat-free Italian salad dressing
1/3 C Salsa of your chice. I like spicey.
2 Teaspoons lime juice
2 Teaspoons cilantro
4 garlic clovers , minced
1-1/4 teaspoon grated lime peel
1/4 teaspoon hot pepper sauce
6 boneless lean pork chops
In bowl, mix the first seven ingredients. Pour 1/2 cup into large zip lock bag;add pork chops. Seal bag , make sure chops are coated. Refrigerate overnight. Cover and refrigerate remaining marinade. Next Day drain and discard marinade from chops. Place on hot grill until juices run clear. Baste with reserved marinade .
Pair this with Bush's Texas Ranchero grillin beans. Mouth watering & Low fat meal that will tempt your tastebuds! Enjoy
Amy S. On Saturday, May 14 at 10:10 pm
Grilled Orange Beef Stew
2 lbs Beef Stew meat
2 cups orange juice-no pulp
1 18oz jar orange marmalade
3 tablespoons honey
1 green pepper
1 red pepper
1 medium red onion
2 cups whole mushrooms (or 1 cup sliced)
1 can whole kernel corn
8 teaspoons A-1 Sauce
Aluminum foil
Marinade: Mix orange juice, marmalade and honey together. Set aside 1¼ cups. Pour remaining mixture over beef and marinate at least 2 hours. Overnight works best.
Chop peppers, onion, and mushrooms into medium/bite sized pieces. Mix veggies together with the corn. Tear the aluminum foil into 8 pieces to make packets. Pieces should be about 16 inches long, enough to hold beef and veggie mixture together. Divide and spoon marinated beef into the 8 packets. Add 1 teaspoon of A-1 sauce to each packet. (Skip this step if you happen to be allergic to tomatoes, but everyone else loves it). Spoon veggie mixture equally over the 8 packets. Pour the set aside marinade over the beef and veggie mixture, about 1½ tablespoons per packet. Fold and seal the packets, making sure none of the liquid can escape. Grill on low heat, for 20 minutes, or until meat is tender. Serve in the packets!
I served this with Bush's Steakhouse Recipe Grillin' Beans and it was a big hit. The real beauty of this recipe is you can pretty much substitute any vegetables. My dad always uses green peppers, onions, and tomatoes. Squash and cucumbers are also especially good!
Amy S. On Saturday, May 14 at 10:43 pm
I'm actually allergic to tomatoes, so finding a good grilling recipe that doesn't include tomatoes is very difficult. Therefore, I had to come up with a variation of one of my dad's best grill recipes.
Happy Mama On Saturday, May 14 at 10:39 pm
This is a recipe I concocted, combining several ingredients from 2 of my favorite pizzas–chicken babecue and artichoke pesto! The lime and vinegar gives it that extra kick for a succulent, mouth-watering treat! Add in the baked beans, and you have a healthy, rounded low-carb meal that'll make ya skinny.
Smoky Lime and Pesto Chicken with Artichokes
8 medium sized chicken breasts, washed and trimmed
1 8 oz. jar prepared pesto
2 Tablespoons apple cider vinegar
2 Tablespoons honey
The juice from 2 medium limes, squeezed
½ cup olive oil
Sauce and toppings:
1 bottle hickory bbq sauce
1 12 oz. jar of artichoke hearts
Sliced lime wedges
Halve chicken breasts and set aside for marinade. Mix all ingredients of marinade: the pesto, the vinegar, the lime juice, the honey, and the olive oil. Place chicken in marinade for at least 4 hours, but no longer than 24 hours. Remove chicken from marinade and place on med-hot grill, dabbing with hickory bbq sauce, so as not to remove any remaining marinade. Bbq for4-5 minutes on each side, dabbing both sides with bbq sauce. Remove from grill and top with pieces of artichoke hearts. Serve with remaining hickory sauce and lime wedges on the side.
rette5991 On Saturday, May 14 at 10:41 pm
Sweet and Smokey Pork Chops-quick, easy and knock-your-socks-off delish!
4 thick cut pork chops
4 tbs canola oil
1 tsp salt
½ tsp pepper
1 tsp chili powder
1 tsp ground cumin
1 tsp cinnamon
½ c packed brown sugar
2 tbs jarred minced garlic
1. Combine salt, pepper, chili powder, cumin, cinnamon
2. Lightly brush both sides of the chops with oil and then rub spice mixture onto each side
3. Stir together brown sugar and garlic to make a paste. Pat onto both sides of chops
4. Grill over medium-low heat until done, flipping once. Internal temperature should reach 160 degrees, about 10 minutes per side
5. Serve alongside Bush's Smokehouse Tradition Grilln' Beans
Leah @ Beyer Beware On Saturday, May 14 at 11:02 pm
I left this on Tasty Kitchen, but wasn't sure I tagged it correctly.
Grilled Beef Brisket
1 whole Beef Brisket (1/2 Lb/person, At Least 4 Pounds)
1 cup Apple Cider Vinegar
1 cup Brown Sugar
½ cups Sea Salt
2 teaspoons Cayenne Pepper
1 Tablespoon Paprika
6 cloves Garlics, Smashed
10 dashes Chipotle Tabasco
5 dashes Liquid Smoke
7 cups Ice Cold Water
1 cup Root Beer
2 Tablespoons Montreal Steak Seasoning
Begin by making the brine. Heat vinegar to boiling point, remove from heat and mix in sugar, salt, pepper, paprika, Tabasco, liquid smoke and garlic. Let come to room temperature for 20 minutes. Add 7 cups ice cold water and mix till all salt and sugar is dissolved.
Place brisket in large ziploc bag, 1 or 2 gallon bag, pour brine over meat and refrigerate for 4 to 48 hours.
Prior to grilling remove from brine for and let sit at room temp for 20 minutes.
Place brisket in metal disposable pan after coating each side with steak seasoning. Pour root beer in pan.
Place brisket in pan on a 300 degree grill without covering for 10 minutes. Cover with aluminum foil and cook for another 90 minutes.
Remover from grill and let rest for 5-10 minutes before slicing. Serve with your favorite bbq sauce on the side.
annie s. On Saturday, May 14 at 11:47 pm
I'm so excited to share these!
Okay, here is my family's very favorite from our summer barbecues… easy to make and always the first to disappear, no matter what else is on the grill! And these are perfect with Bush's Smokehouse Tradition Grillin' Beans. Enjoy!
BBQ Grilled Meatballs
1# ground chuck
1# ground pork
4-5 green onions, sliced thin
1 egg
½ c. soft, fresh bread crumbs
½ c. favorite bbq sauce, plus extra for basting
1 tsp. prepared yellow mustard
1 Tablespoon seasoned salt
1 tsp. ground black pepper
½ tsp. smoked paprika (optional)
bamboo skewers, soaked in water for 20 minutes
In the bowl of a food processor, combine ground chuck, pork, scallions, egg and bread crumbs. Pulse 8-10 times to combine. In a small bowl mix together bbq sauce, mustard, seasoned salt, pepper and paprika. Add sauce to the meat mixture and pulse 8-10 more times to combine all of the ingredients thoroughly. (If you don't have a food processor available, simply combine all ingredients well by hand.)
Scoop out about 2 tablespoons of meat mixture for each meatball, and set on a standard cookie sheet once formed. Once all of the meatballs are made, thread 2-4 per skewer (depending on how long your skewers are) and place directly on a hot grill. Cook for approximately 10 minutes, turning the meatballs once or twice in order to sear all sides well. Brush the meatballs with additional bbq sauce about a minute before removing from the grill, and serve immediately (with Bush's Smokehouse Tradition grillin' beans on the side!).
VIctoria On Monday, May 16 at 12:20 am
I saw this recipe and it really spoke to me. I love doing shish kabob on the grill but had never thought about doing meatballs. I tried it out this afternoon for a friends and family get together we were having and these were a SMASH! Everyone was commenting about how fabulous these were…I was even asked to write down the recipe! This one is definately going in the recipe box.
Terri Koppy On Saturday, May 14 at 11:55 pm
Where's the Beef Marlboro Man? Ok, I couldn't help myself Ree. When that grill is fired up it's all about the BEEF and a big O'l Porterhouse or Sirloin is what comes to mind. You can't beat the fix time or the taste with this recipe. Don't forget to include a side dish of your favorite Bush's Beans, there the perfect finish to this steak dinner.
Steak on the Grill
1/3 cup mixed peppercorns freshly ground
1 teaspoon coriander seeds ground
2 tablespoons coffee beans ground
1 teaspoon kosher salt
½ teaspoon crushed red pepper flakes
¼ teaspoon cumin
Pinch of cayenne pepper or more if you like it spicy
4 to 6 thick cut Porterhouse or T-Bone steaks
2 cups of red wine + a little extra to sip on while the meats on the grill
1/3 cup of your favorite steak sauce
¼ cup soy sauce
4 cloves garlic, crushed
Combine the peppercorns, coriander seeds, and coffee beans in the spice grinder and let them take a spin until they are nicely ground. Pour the spice mixture into a large plastic bag and add the salt, red pepper flakes, cumin and cayenne pepper. Seal the bag and mix well. Combine the wine, steak sauce, soy sauce and garlic and add them to your spices in the large plastic bag. Put your nice big hunks of beef (porterhouse or T-bone steaks) into the plastic bag with the other goodness and let marinade in the frig for 2-12 hours, the longer they marinade the better they will taste. Remove steaks from plastic bag and gently pat dry with a paper towel, reserve the marinade. Cook the steaks over medium coals and/or heat to desired doneness, 6 to 9 minutes per side for rare and 10 to 17 minutes per side for medium. Brush steaks with marinade as they cook (the marinade can also be boiled and reduced by half for an even richer tasting sauce, this is the way I like my sauce). Remove steaks when done and let them rest for about 3 to 5 minutes.
Terri K On Sunday, May 15 at 12:49 am
This is my favorite time of the year although I've been known to fire up the grill at 20 below zero (now thats either someone with a frozen mind, or one who really wants to grill, I have to admit the frozen mind is the one that probably grills at those temps). When that grill is fired up it's all about the BEEF and a big O'l Porterhouse or Sirloin is what comes to mind. You can't beat the fix time or the taste with this recipe. Don't forget to include a side dish of your favorite Bush's Beans, there the perfect finish to this steak dinner.
Steak on the Grill
1/3 cup mixed peppercorns freshly ground
1 teaspoon coriander seeds ground
2 tablespoons coffee beans ground
1 teaspoon kosher salt
½ teaspoon crushed red pepper flakes
¼ teaspoon cumin
Pinch of cayenne pepper or more if you like it spicy
4 to 6 thick cut Porterhouse or T-Bone steaks
2 cups of red wine + a little extra to sip on while the meats on the grill
1/3 cup of your favorite steak sauce
¼ cup soy sauce
4 cloves garlic, crushed
Combine the peppercorns, coriander seeds, and coffee beans in the spice grinder and let them take a spin until they are nicely ground. Pour the spice mixture into a large plastic bag and add the salt, red pepper flakes, cumin and cayenne pepper. Seal the bag and mix well. Combine the wine, steak sauce, soy sauce and garlic and add them to your spices in the large plastic bag. Put your nice big hunks of beef (porterhouse or T-bone steaks) into the plastic bag with the other goodness and let marinade in the frig for 2-12 hours, the longer they marinade the better they will taste. Remove steaks from plastic bag and gently pat dry with a paper towel, reserve the marinade. Cook the steaks over medium coals and/or heat to desired doneness, 6 to 9 minutes per side for rare and 10 to 17 minutes per side for medium. Brush steaks with marinade as they cook (the marinade can also be boiled and reduced by half for an even richer tasting sauce, this is the way I like my sauce). Remove steaks when done and let them rest for about 3 to 5 minutes.
Allison On Sunday, May 15 at 7:08 am
Allison On Sunday, May 15 at 7:17 am
Don't know what happened there, all I got was the name of the dish! Anyway, here's the recipe…
4 Chicken breasts, boneless, with skin if available
1 cup sliced strawberries
1/2 cup Blue cheese crumbles
Fresh chopped basil
Olive oil
Chopped walnuts (optional)
Rinse and pat the chicken dry. With a sharp knife, make a "pocket" in each breast. Spoon in sliced strawberries, then sprinkle blue cheese crumbles, basil, and nuts (if desired) into the pocket. Use toothpicks to hold the pocket closed. Lightly brush both sides of the chicken with olive oil and dust with rosemary. Grill approximately 7 minutes per side.
I made this for husband (who doesn't usually like chicken) and he not only cleaned his plate, he asked when we could make it again!
Cami On Sunday, May 15 at 7:28 am
Most of my grilling is done for my boys, chicken, burgers or dogs, but one of my very favorite things to grill for myself and not my boys is shrimp! Although they have started to figure out that shrimp is not "stinky" LOL! I most of the time use fresh shrimp, make sure they are clean, pealed and roll them in melted butter. Skewer them up and then I sprinkle them with just a bit of Tony Chachere's creole seasoning. Throw them on the grill for a couple of minutes til done!
Now here is my favorite part they are awesome as is but I throw them on salads with a bit of ranch dressing or in pasta with alfredo sauce and until my kids catch on they are all MINE!!
Now my boys favorite thing for me to grill is chicken for alfredo. We spend a lot of time outside and so I grill a lot and use pantry or jarred items to speed up dinner. For our alfredo we do chicken breasts, slightly pounded to make them cook faster/evenly, drizzled with olive oil. Next I sprinkle a little salt, fresh ground pepper and garlic powder. While this is cooking I am boiling my water sometimes on my grill or on the stove. Sometimes I get ambitious and make alfredo but I am mostly lazy so we just pop open a jar of Bertolli alfredo and heat it up adding some fresh garlic (my boys love garlic!) After the chicken is done we slice it up and lay it over the pasta and sauce! YUM!
Beverley On Sunday, May 15 at 7:33 am
I like to do a salmon fillet in a foil pouch with salt , lemon pepper and a few fresh chives from the garden.
Rebecca M. On Sunday, May 15 at 8:04 am
Honey Citrus Salmon
This recipe couldn't be easier, no measuring required.
Lay a large piece of Aluminum Foil out on a sheet pan.
Put your Salmon down on the aluminum. Salt and Pepper.
Drizzle Salmon with honey, completely coating it.
Squeeze your citrus of choice over the fish. I usually use lemon lime and orange, but you can use whatever you have. Grapefruit would even work!
Cover the Salmon up with another piece of foil and seal the edges. Use the sheet pan to slide the salmon on a hot grill.
Cook on the grill for 15 minutes then cut open the top of the packet and drizzle the salmon with a bit more honey and allow it to continue cooking for a few more minutes so it can caramelize.
Serve with warm, delicious Bush's Texas Ranchero Grillin' Beans
Donnas cookin On Sunday, May 15 at 8:19 am
The Most Delicious Grilled Chicken Breast Ever
Delectable, juicy grilled chicken breast. Serve with sides like Bush's Smokehouse Tradition Grillin beans (or over greens for a grilled chicken salad – see below)
Prep Time: 5 minutes (or less!)
1 bag frozen boneless, skinless chicken breast (approx. 5 – 8 breasts), thawed
garlic powder
salt & pepper
1 bottle Italian dressing
1 mini can of pineapple juice (approx. 6 oz.)
1 tsp. Red pepper flakes
For quick and even cooking, pound breasts between plastic wrap until approx. ½ inch thick (pound the thick part so it is about the same thickness as the thin end of the breast). Marinate chicken in a zip top bag in the refrigerator for 2 to 9 hours.
Remove chicken from fridge before preheating grill. While grill is heating, remove from marinade, sprinkle with garlic powder, salt & pepper. Grill for 10 minutes on each side over medium heat (or until cooked through).
Citrus Grilled Chicken Salad (use the grilled chicken, above)
Prep time: 15 minutes
Grilled Chicken (above)
Romaine lettuce (or other salad greens)
Red bell pepper
Dried cranberries
Toasted almonds (or other nuts)
Fresh orange sections (see below)
Bottled Western dressing (red and sweet)
1 teaspoon horseradish
juice from sectioning the oranges
To section an orange: with serrated knife, on a cutting board, slice the ends off the orange, then cut the peel away from the fruit. Over a bowl, carefully slice the sections free from the membrane. Arrange orange segments over the greens, then whisk the juice from the oranges with horseradish into sweet red Western dressing.
LizinSTL On Sunday, May 15 at 9:14 am
Chipotle Lime Pork Tenderloin
2-3 lb pork tenderloin
3 chipotle peppers in adobo sauce finely chopped
juice of 2 limes
5 tablespoons of agave syrup or honey
3 tablespoons of olive oil
3 cloves minced garlic
kosher salt and coarsely ground pepper
Combine first 5 ingredients well. (I use the magic bullet or blender)
Cover the pork tenderloin in marinade and refrigerate for at least 30 minutes…the longer the better.
Preheat grill. Remove tenderloin from marinade and sprinkle with salt and pepper on all sides. Sear over direct heat turning frequently and then move to indirect heat for 20-30 minutes turning frequently. Remove at 160 degrees. Let it rest for 10 minutes before slicing thinly.
Serve with Bush's Grillin Beans- Black Bean Fiesta variety.
Jaime C On Sunday, May 15 at 10:37 am
Here is my easy go to recipe for a marinated steak.. and I LOVE it!
Only 4 ingredients! Steak, soy sauce, garlic, and beer.
Take a steak of your choice and place it in a glass baking dish. Fill the baking dish half way with soy sauce, then take half a can of beer (use a full flavored beer) and pour in dish also. Next take some garlic cloves, more or less to your taste, and mince them up finely and add them into the maranade. Cover and refrigerate for at least and hour, the longer the better. Then turn on your grill and cook to your liking!
Lisa M. On Sunday, May 15 at 11:10 am
Zesty Grilled Chicken with Cilantro Sesame Pesto
1/4 cup Lime juice plus 1 TBSP
1/4 cup soy sauce plus 1 TBSP
1 TBSP olive oil plus 1 tsp
1 tsp chili powder plus a pinch
1 tsp cayenne pepper plus a pinch
4 boneless skinless chicken breasts
2 cups cilantro, loosely packed
2 scallions
2 cloves garlic, minced
2 TBSP sesame seeds
In a large ziplock plastic bag pour in lime juice, soy sauce, olive oil, 1 tsp chili powder and 1 tsp cayenne pepper. Seal bag and squeeze to mix. Then add pounded chicken breasts, lay flat in refridgerator to marinate for 20 minutes to 1 hour. Flip bag over about half way through marinating.
Meanwhile, in a food processor add cilantro, garlic, scallions, sesame seeds, 1 TBSP lime juice and soy sauce, 1 tsp olive oil and pinch of chili and cayenne pepper. Process until fairly smooth.
Preheat grill to med high heat. Grill until cooked through and no longer pink. Serve with cilantro sesame pesto. Pair with Bush's Grillin' beans, black bean fiesta.
I usually use boneless skinless chicken breasts but have also marinated chicken cubes and done kabobs with this recipe. It is delish!! I like to pound my chicken breasts first too so that they cook evenly.
Can't wait to see you at the ranch PW!!
Gale On Sunday, May 15 at 12:24 pm
The first time I made this recipe was for our neighborhood block party. I wanted something easy (so I could enjoy my friends) but was also yummy (and maybe a little impressive). I was definitely a hero that night! Not only did it taste GREAT but it looked good too. Everybody was telling me what a great idea it all was and wanted the recipe. This dish goes perfectly with Bush's Smokehouse Tradition Grillin Beans.
Grilled BBQ Chicken Muffuletta
1 (8-9-inch) round crusty Italian bread
4 oz. deli-sliced provolone cheese
2 oz. mozzarella cheese, shredded
8 slices cooked bacon
2 cups cooked chicken, shredded
1 cup BBQ sauce, divided
¼ cup cream cheese, softened
1 red onion, thinly sliced
1 red bell pepper, thinly sliced
Preheat grill to medium- high heat.
In a small bowl combine ½ cup BBQ sauce and cream cheese. In another bowl combine chicken and remaining BBQ sauce.
Using a bread knife cut the top quarter off the top and scoop out the insides. Spread half of the cream cheese mixture on the bottom of the inside of the bread. Place half of the provolone cheese followed by ½ of the onion, ½ of the red bell peppers, ½ of the chicken and 4 pieces of bacon. Sprinkle the mozzarella cheese on top. Repeat the layers with remaining ingredients in the following order: onion, bell pepper, chicken and bacon; top with remaining cheese. Spread the remaining cream cheese mixture on the inside of the bread top and set into place. Wrap the sandwich twice in greased aluminum foil, making sure all the edges are well sealed.
Place on the grill and weigh it down with a brick or other heavy object. Grill for 20 minutes turning over ½ way through.
Open foil and cut into wedges and serve hot with Bush's Smokehouse Tradition Grillin Beans.
Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
alayna On Sunday, May 15 at 3:42 pm
This is our most requested grilled recipe – so, so delicious! We got it from our Korean friends. It's called Kalbi (I don't know if I'm spelling this right, but it means skinny in Korean – which if you eat this every day you would most certainly NOT be skinny! I think it's called skinny because the meat must be sliced thin)
2 lbs. beef ribs, cut crosswise into 1/4 inch thick pieces. We haven't had any trouble getting the butchers at the grocery stores to cut beef ribs like this – and after we've requested it, they'll even cut it and put it out there for other people to buy.
1/4 c. olive oil
3 T. sesame oil
4 T. sesame seeds
1/2 cup soy sauce
1 T. minced fresh ginger
2 minced garlic cloves
3 green onions, sliced thin
1/4 c. brown sugar
1/4 c. honey
2 T. corn syrup (makes it shine)
1 T. red pepper flakes (this is optional, if you like it spicy)
2 T. Steak seasoning (like McCormick's Montreal)
Marinate the beef in this marinade for at least 4 hours, but longer is better – 24 hours is best.
Grill over charcoal or gas until done. Enjoy the deliciousness! This is the only way to eat beef ribs! We've even changed the seasonings and done more of a Mexican flavor, but we like this the best!
Sarah O. On Sunday, May 15 at 3:53 pm
This is my family's Santa Maria Tri-Tip recipe.
1 whole tri-tip, trimmed
7-9 whole garlic cloves
Rock salt
Up to 1/2 day ahead of cooking time: Cut 7-9 1 inch to 1 1/2 inch slits into the tri-trip. You just want to create a tiny pocket for the garlic. Once all the slits are cut, stuff the garlic into the little pockets. Cover, and let the garlic and the meat get to know each other in the fridge.
An hour before cooking: Roll the tri-tip in rock salt. Re-cover and refrigerate for another hour or so. Take the tri-tip out of the fridge for the last 20 min or so to come to room temp before cooking.
Cook the tri-tip on a high heat for about 5-7 min on each side. You basically want the outside to get nice and browned, but don't worry about cooking it through yet. Once the tri-tip is nice and brown, turn your grill down as low as it can go and cook the tri-tip low and slow for 1 1/2-2 hours or until it reaches the desired temperature.
The meat will turn out super juicy and tender inside, and salty and crusty on the outside. I'd pair this with the Smokehouse Tradition flavor of Bush's Grillin' Beans.
Marty On Sunday, May 15 at 3:57 pm
Smoky Seattle Salmon
2 lbs. salmon
1/2 cup ketchup
1/4 cup vegetable oil
3 tablespoons lemon juice
2 tablespoons cider vinegar
1 tablespoon grated onion
1 teaspoon Worcestershire sauce
1 teaspoon liquid hickory smoke
1/2 teaspoon dry mustard
3 drops hot sauce
Mix all ingredients except salmon together in a bowl. Pour half on the sauce over the salmon and marinate in the refrigerator for one hour. Grill, skin side down, over medium heat until just cooked through. Do not turn over. Serve with reserved sauce.
Jess On Sunday, May 15 at 4:00 pm
Coke Grilled Jalapeno Bacon Turkey Legs
Ingredients (serves 4)
4 turkey legs
1 liter bottle of Coke
2 tablespoons of dark brown sugar
4 tablespoons of hot sauce
1 tablespoon of red pepper flakes
1 tablespoon of ground black pepper
2 tablespoons of maple syrup
1 tablespoon of fresh garlic
12 slices of bacon
2 fresh jalapenos
1. In a large pot, combine all ingredients except for the turkey, bacon, and jalapenos and bring to a boil. Drop the turkey legs in and boil for 30 minutes or until the turkey has reached an internal temperature of 185 degrees.
2. When the turkey is done, let the legs cool. Slice the jalapeno into thin rings and place under the turkey skin. Wrap each leg with three slices of bacon and brine with leftover liquid. Grill until brown and crispy for twenty minutes.
Nicole Glover On Sunday, May 15 at 4:01 pm
This is my family's favorite grill recipe.
Barbecued Ribs
6 lbs. bone- in Country Style Ribs
1 1/2 c. ketchup
1/2 c. molasses
1/2 c. brown sugar
3 cloves crushed garlic
1/4 sweet onion finely chopped
1 TB dry mustard
1 TB apple cider vinegar (white is fine too)
1/2- 1 tsp hot ground cayenne (depending on your preference)
Preheat oven to 350 degrees.
Rinse and dry the ribs. Place them in a roasting pan and salt and pepper them. Add about 1 c water around them to keep them moist while baking. Cover with foil and bake for about 2 hrs. While they are cooking, mix the barbecue sauce ingredients together and let sit to meld the flavors. After the ribs are done baking, drain off all the moisture and coat with the sauce. Grill the ribs on a medium-hot grill just to get them a bit blackened around the edges and sizzling. Best on a natural charcoal grill! ( What isn't?)
We enjoy these with sweet cornbread, coleslaw and Bush's baked beans. (And plenty of napkins!)
Marty On Sunday, May 15 at 4:04 pm
Smoky Seattle Salmon (corrected entry)
2 lbs. salmon
1/2 cup ketchup
1/4 cup vegetable oil
3 tablespoons lemon juice
2 tablespoons cider vinegar
1 tablespoon grated onion
1 teaspoon Worcestershire sauce
1 teaspoon liquid hickory smoke
1/2 teaspoon dry mustard
3 drops hot sauce
Mix all ingredients together in a bowl. Pour half of the sauce over the salmon and marinate in the refrigerator for one hour. Grill, skin side down, over medium heat until just cooked through. Do not turn over. Drizzle remaining sauce over the top before serving. Serve with Bush's Smokehouse Tradition Grillin' Beans.
Amy Eastham On Sunday, May 15 at 4:07 pm
Grilled Veggie Stack
Portabello Mushroom
Red Onion
Fresh Pineapple (with the core on is fine)
Green Pepper
You will need one Portabello mushroom per person. Slice the remain ingrediants into 1/2 round pieces. Salt to taste and then place onto a hot oiled grilled for about 5 minutes per side. Once the ingrediants are tender stack starting with the mushroom on the bottom, red onion, tomato, pineapple, and the green pepper topping off the stack.
It's big! It's beautiful! It's Filling!
Love serving this with Bush's Grillin' Beans Black Bean Fiesta. It's wonderful on the side or even with a scoop as the base of the stack.
Frances Benthin On Sunday, May 15 at 4:08 pm
So many recipes-so little time! Hope you will try this one. If you have never used ponzu sauce, it is in the Asian section of most supermarkets, usually by the soy sauce. A mixture of soy, lime, mirin and other flavorings–really great with fish.
Sisslin' Scallop Skewed Kabobs
12 scallops, halved or 24 bay scallops
8 thin slices prosciutto
18 fresh, button mushrooms
2 red bell peppers, cored and seeded
9 green onions (scallions)
2 teaspoons garlic salt
1 tablespoon fresh ginger root, minced
2 teaspoons Madras curry powder
1 tablespoon toasted sesame oil
½ cup ponzu sauce
Rinse and pat dry the scallops. Cut the large ones in half. Slice the prosciutto lengthwise into thirds. Cut the peppers into thirds, then cut the pieces into thirds. (Makes 18 pieces). Cut 4 inches off the stem ends of the scallions, then cut them in half. (Again, 18 pieces). Mince up the green parts of the onions and set aside.
Mix the garlic salt, ginger root, curry powder sesame oil and ponzu sauce together in a small bowl.
Prepare the barbeque. While the barbeque is heating, wrap each scallop with a slice of the prosciutto. Secure with a wooden toothpick, that has been soaked in water. Place a scallop on a 12-inch skewer, then a piece of red pepper, a mushroom and then an onion piece (crosswise). Repeat twice, ending with a scallop. Prepare 6 skewers in this fashion.
When the barbeque is hot, lay skewers on the grill about 4-inches above the heat. Brush well with the sauce while grilling, turning and basting often until prosciutto is crisp and scallops are done (about 10 minutes).
Remove from grill and sprinkle with the minced green onions. Serve with hot and tasty Bush's Grillin' Black Bean Fiesta.
Serves 6 Prep Time: 15 minutes Cooking Time: 10 Minutes
Laura in Texas On Sunday, May 15 at 4:16 pm
Grilled Chicken Yummy Yakitori
OK, I know Japanese yakitori is not what you think of when you first think let's go grill, but stick with me (ha-ha, couldn't help myself- pun intended). This is a delicious and unusual (in the US, not Japan) to what people think of when you say let's throw some chicken on the grill.
1/2 cups soy sauce
1/4 cups mirin- if you can't get mirin, don't fret. Use sweet rice wine vinegar with a dab of corn syrup. Essentially you want to get some sweetness and acidity going.
2 TBSP sugar
1/2 – 3/4 pound of skinless chicken cut in bite sized chunks. I like using thighs because of the flavor, but have used almost every part of the chicken (yes even the giblets) with good success.
Olive oil
Directions- Traditionally, yakitori is served on wooden skewers, so prep those in water to keep the skewer from burning and prevent the inside of the meat from drying out. In a saucepan over medium heat, cook the soy sauce, mirin and sugar while stirring frequently for about 6-7 minutes. The sugar will dissolve and when it starts looking "syrupy" you can take it off the heat.
Skewer the chicken and if you are using them, onion with space between the pieces. Lightly coat the skewered chicken and onions with oil. Get all of your skewers ready because once you hit the grill, you will not go back to finish the skewering process (yes, personal experience coming through!). Baste each skewer with the sauce and place on the grill. Turn about every 1-2 minutes and rebaste the skewer with the sauce- your work will be rewarded and your tastebuds will thank you! Cooking will be finished in 4-5 minutes depending on the cut of chicken you used and the heat of your coals.
These are easy and delicious and best served hot. You can sprinkle the finished product with a little salt, but there is usually enough salt from the soy sauce that this is not usually necessary. Although I have not tried them, I think this would likely pair best with a side of Bush's Smokehouse Beans because of the smokiness of the basting sauce as it begins to try to carmelize.
Liz Powers On Sunday, May 15 at 4:31 pm
Bush's Beans Fast Wrap
4 Grilled Chicken Breasts to your liking
1 can of Bush's Grillin beans(Smokehouse Tradition) warm on stove
6 Tortilla (warmed and soft) Easy to roll when warmed
1 cup of homemade coleslaw
1 cup of Smoked Cheddar cheese(grated)
Grill the chicken breast,let cool then slice chicken into thin strips
Put some sliced chicken onto a warm tortilla
add a toping of Bush's Grillin Beans(Smokehouse Tradition) onto chicken
add a topping of coleslaw onto the beans
sprinkle cheese onto coleslaw
Roll up tortilla,and enjoy with a big glass of Southern Ice Tea
Mary Okruhlik On Sunday, May 15 at 4:54 pm
Here is my husband's favorite grilled chicken. It is so simple and so good!
Delicious Grilled Chicken
Chicken breasts
Lawry's seasoned salt to season the chicken
Sweet pickled jalapeno slices
Monterey Jack cheese cut in slices
Place seasoned chicken on a medium hot, well oiled grill. After a few minutes, turn chicken over. Spoon as many jalapeno slices on each breast as you would like. For my hubby I stack as many as will fit. Be sure to spoon the sweet jalapeno juice all over the breast. It makes it yummy! After a few minutes of cooking and about a minute before the chicken is done, cover the jalapenos with the Monterey jack cheese and let it melt. Serve with Bush's Texas Ranchero Grilling Beans and enjoy!
Patterson Watkins On Sunday, May 15 at 5:13 pm
Recipe Submission for the Bush's Baked Beans Recipe Contest
This is a great grilled recipe that is surely a crowd pleaser!
Texas Style Steakhouse Wedge
Serves 4
2 pounds Strip Steaks
2 teaspoons Coarse Salt
1 ½ teaspoons Cracked Black Pepper
3 tablespoons Olive Oil, 1 tablespoon reserved for lettuce
1 Large Head of Iceberg Lettuce, quartered
3 Roma Tomatoes, sliced
½ Red Onion, peeled and sliced
1 Avocado, peeled and diced
¼ cup Blue Cheese Dressing
1 can (22oz) Bush's Texas Ranchero Beans
Preheat grill to medium high heat. Season strip steaks with salt and pepper, brush with 2 tablespoons of olive oil and grill for 7-8 minutes, turning once, for medium rare or until desired doneness. Remove steaks from the grill and let rest for 5 minutes before slicing.
Brush lettuce wedges with oil and grill for 1-2 minutes or until grill marks form. Remove from the grill and chill until ready to serve. Top grilled wedges with steak slices, tomatoes, onion, avocado and blue cheese dressing. Accompany salad with hot Texas Ranchero Beans.
Heidi J. On Sunday, May 15 at 5:13 pm
Grilled Chicken with Dijon and Wine Sauce
* 1 lb. Chicken
* 1/2 cup white cooking wine
* 4 TBSP. Dijon Mustard
* 2 tsp. thyme
* 1 chicken bullion
* 10 small red potatoes, cut into pieces
-Mix these ingrediants in a plastic bag: white cooking wine, dijon mustard, thyme and chicken bullion.
-Add the chicken and red potatoes to the bag. Marinate a couple of hours.
-Use three pieces of aluminum foil. Make a packet out of each piece, leaving only one side not sealed. Place some chicken, potatoes and marinade in each packet.
-Set grill to medium and cook the packets for 30 minutes.
I would serve this with the bourbon and brown sugar beans.
Sharon Cassidy On Sunday, May 15 at 5:22 pm
Construct the Best Smashin Steak Marinade by Construction Manager Mike(my husband)
1/4 c. olive oil
1/4 c. jalapeno white balsamic vinegar
1/4 c. worcestershire sauce
1/4 c. lemon juice
some lemon zest from 1 lemon
1 T. dijon mustard
1 T. fresh parsley
2 tsps. minced garlic
1/2 tsp. red pepper flakes
1/2 tsp. oregano
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
Combine all ingredients in a bowl. Pour over steak. Cover and refrigerate 3-4 hours. Cook steak as desired.
Serve with Bush's Black Bean Fiesta Grillin Beans and chili/lime rubbed grilled corn on the cob with sprinkled parm. cheese! And there you have it!
Laura in Texas On Sunday, May 15 at 5:39 pm
Not sure why, but the server didn't post this the first time, so I will try again-wish me luck!
Grilled Chicken Yummy Yakitori
OK, I know Japanese yakitori is not what you think of when you first think let's go grill, but stick with me (ha-ha, couldn't help myself- pun intended). This is a delicious and unusual (in the US, not Japan) to what people think of when you say let's throw some chicken on the grill.
1/2 cups soy sauce
1/4 cups mirin- if you can't get mirin, don't fret. Use sweet rice wine vinegar with a dab of corn syrup. Essentially you want to get some sweetness and acidity going.
2 TBSP sugar
1/2 – 3/4 pound of skinless chicken cut in bite sized chunks. I like using thighs because of the flavor, but have used almost every part of the chicken (yes even the giblets) with good success.
Olive oil
Directions- Traditionally, yakitori is served on wooden skewers, so prep those in water to keep the skewer from burning and prevent the inside of the meat from drying out. In a saucepan over medium heat, cook the soy sauce, mirin and sugar while stirring frequently for about 6-7 minutes. The sugar will dissolve and when it starts looking "syrupy" you can take it off the heat.
Skewer the chicken and if you are using them, onion with space between the pieces. Lightly coat the skewered chicken and onions with oil. Get all of your skewers ready because once you hit the grill, you will not go back to finish the skewering process (yes, personal experience coming through!). Baste each skewer with the sauce and place on the grill. Turn about every 1-2 minutes and rebaste the skewer with the sauce- your work will be rewarded and your tastebuds will thank you! Cooking will be finished in 4-5 minutes depending on the cut of chicken you used and the heat of your coals.
These are easy and delicious and best served hot. You can sprinkle the finished product with a little salt, but there is usually enough salt from the soy sauce that this is not usually necessary. Although I have not tried them, I think this would likely pair best with a side of Bush's Smokehouse Beans because of the smokiness of the basting sauce as it begins to try to carmelize.
Winnie Dolderer On Sunday, May 15 at 7:10 pm
My recipe for submission is: Grilled Ham steak with Pineapple. It is great with beans and very simple and tasty.
1 large ham steak (fully cooked) (1 1/4-1 1/2 pound) I use the one with the bone in…(so flavorful)
1 8 oz can pineapple rings with juice
1/3 cup orange juice
1/4 teaspoon dry mustard
1 tablespoon brown sugar
Mix orange juice, mustard, brown sugar and juice from the pineapple in a ziplock bag. Marinate ham steak 30 min .
Grill on bbq until brown and crusty. Brush with the marinade as you grill.
It will only take 5 min a side if fire is hot. You just want to caramelize the sugars. The ham is already cooked so no need to worry about the internal temperature.
Grill pineapple rings along side the steak. They cook quick, so just grill until charred and yummy.
Rebecca On Sunday, May 15 at 7:12 pm
Fruit on the grill! Then, warm up some Nutella and pour it over the grilled fruit. Add some toasted almond slivers or pecans if you would like to. And a dab of cool whip.
Peaches, pineapple, melon, mango, bananas they all work.
It is the perfect dessert.
Toni Schneidt On Sunday, May 15 at 7:23 pm
My husband found this recipe. We made it for his office cook-out and there was nothing left! We liked it soo much, we made some the following weekend.
3 lb. chicken breast cut in cubes
30 thick-cut bacon squares
Stoplight peppers (red, green, yellow), cut in 1-inch squares
30 grape or cherry tomatoes
30 mushrooms, pre-blanched in water
30 small onions
2 zucchinis cut into slices
1/4 cup Worcestershire
1 1/2 cup olive oil
2/3 cup soy sauce
1/2 cup lemon juice
2 tbsp. dry mustard
4 tsp. salt
2 tsp. parsley
2 tsp. ground pepper
2 crushed garlic clove
wooden skewers, soaked overnight
Process marinade ingredients together in blender, place into zip-lock bag
or other suitable container with chicken cubes for an overnight marinade.
Remove chicken cubes from marinade, and assemble kabobs. After boiling
the remaining marinade in a saucepan for at least 2 mins, brush kabobs
repeatedly with the marinade while grilling, approx 15 mins, or until
chicken is fully cooked. Makes 15 kabobs.
Erin Friedman On Sunday, May 15 at 7:28 pm
Island Burgers
For the sauce:
1/2 cup packed light brown sugar
1 Tbsp. vanilla extract
1 cup ketchup
1 cup hoisin sauce
4 Tbsp. toasted sesame oil
4 Tbsp. minced garlic
4 Tbsp. soy sauce
Mix all sauce ingredients together. Set aside ½ cup to brush on the burgers as they grill.
For the burgers:
1 lb good quality ground beef
2 tsp. ground ginger
2 tsp. garlic powder
2 Tbsp. soy sauce
hamburger buns
4 pineapple slices (fresh on canned)
1/3 cup of fresh cilantro leaves
Mix the burger with spices and soy sauce. Form into four patties. Place on a hot grill and brush with ¼ cup of sauce. Turn after 5-6 minutes and brush with more sauce. Grill for 5-6 minutes longer, until desired doneness. Grill pineapple slices 2-3 minutes on each side.
Spread some sauce on the bun, top with a burger, grilled pineapple slice and ¼ of the cilantro leaves. Pour on a little more sauce and place the top on the bun on the sandwich. Enjoy
Susan H On Sunday, May 15 at 7:41 pm
Being from Texas often means liking big meat with big flavors. There is nothing better than combining them all in one delicious meal. Steak, Avacados, Horseradish and Bush's Black Bean Fiesta Grillin' Beans – Yum what more can you ask for!
(Sauce is equally good with chicken and pork grilled. Again I would use the Black Bean Fiesta Grillin' Beans)
Tex Mex Steaks with Avacado Horseradish Sauce
4 – 6 – 8 oz. ribeyes or strip steaks
Make rub with chili powder, salt and pepper to taste
Sprinkle rub on steaks and rub into meat. Cover with plastic wrap and let sit for 30 minutes at room temperature.
Heat Grill to Medium High. Cook Steaks 3 to 5 minutes on each side for medium-rare depending on thickness of steak, longer if desired. Remove steaks and let rest 5 to 10 minutes before serving. Steaks can be served 'as is' as an entree with the sauce or sliced thinly and placed in warm flour tortillas with the sauce. Serve with Bush's Black Bean Fiesta Grillin' Beans for a complete meal.
Avacado Horseradish Sauce
4 small or 3 large avacados – peeled and seeded
juice of 2 lemons
1/2 cup sour cream
2 – 3 Tablespoons prepared horseradish ( additional to taste)
1 garlic clove minced finely
Season to taste
Mash avacados – Add lemon juice, sour cream, Horseradish sauce, garlic and salt and pepper to taste. Mix well. Chill. Serve with meat.
Susan H On Sunday, May 15 at 8:43 pm
Mercy me!!! I really do know how to spell AVOCADO!!!! My apologies.
Renee Reynolds On Sunday, May 15 at 7:52 pm
Chipotle BBQ Steak Kabobs (serves 2)
1 KC Strip Steak – trimmed of fat and cut into one inch cubes
1 red bell pepper – seeded and cut into one inch squares
1/2 red onion – cut into one inch squares
1 zucchini – cut in half, then into one inch chunks
Yellow cherry tomatoes – 15-20
1 Bottle Smokey Bacon Chipotle Sauce
~Marinate steak and all veggies in the refrigerator for at least one hour.
~While marinating, soak skewers in water.
~Thread Kabobs; onion, tomato, pepper, steak, zucchini, repeat.
~Place kabobs on grill and cook about two to three minutes per side. Cooking times may vary depending on grill temperature.
~Remove from grill. Brush with additional sauce if desired.
Serve with Bush's Grillin' Beans, Black Bean Fiesta and grilled corn on the cob.
RedPin On Sunday, May 15 at 7:59 pm
Wisconsin Beer Brats
Boil brats in a large pot with sliced onion and enough beer to cover them. Cook in beer until just done. Make sure you do not poke any holes in the brats while cooking. Remove from beer and grill until brown. The brats may be returned to the beer to be kept warm. Serve on a brat bun with the onions used to boil the brats and your favorite mustard and sauerkraut. I would serve these with Bush's Grillin' Beans STEAKHOUSE RECIPE They are my favorite. Yummy!!
Shannon E On Sunday, May 15 at 8:19 pm
Grilled Pineapple Salmon
3/8 cup balsamic vinegar
3 tablespoons fresh pineapple juice
Pineapple Rum
3/8 cup Soy sauce
3/4 cup packed brown sugar
1 1/2 teaspoon minced garlic (about 3 cloves)
1 1/2 teaspoon ground ginger
1/2 teaspoon pepper
3/4 teaspoon Cholula hot sauce
1/4 cup fresh pineapple, diced
2 grilling planks (hickory or cedar)
1/2 cup pineapple rum
1/2 cup spiced rum
4 cups warm water
1 1/2 – 2 pounds salmon, cut into 6-8 ounce steaks
For Marinade:
Measure vinegar & fresh pineapple juice into same cup. Add enough rum to make 1/2 cup. Add mix to medium bowl and whisk with other marinade ingredients. Reserve 1/2 cup of liquid and pineapple chunks for basting.
Place steaks into a ziptop plastic bag. Pour in marinade and remove as much air as possible from the bag. Refrigerate for 45 minutes to an hour, turning over every 15 minutes.
While the salmon is marinating pour rums and warm water into a 2 gallon ziptop bag and place grilling planks inside. Remove as much air as possible and lay planks down in a jelly-roll type pan (just in case your bag leaks). Let the planks soak for 30 to 45 minutes.
Heat grill to medium. Put steaks on planks, placing the reserved pineapple chunks on the thin part of each steak so they don't dry out as much. Grill for 30 – 45 minutes with the grill closed, basting with reserved marinade as needed. About 10 minutes before pulling them from the heat you can add more fresh pineapple to steaks if desired.
If you have never used grilling planks before, you don't want them to flame, but they will turn black and smoke a bit.
Allison Pride On Sunday, May 15 at 8:33 pm
Summertime Fish Tacos
4 Tilapia fillets (8 oz each)
1 t cumin
1 t Mexican style chili powder
extra virgin olive oil
8 tortillas
1 medium jicama
2 avocadoes
dash of lime juice
1 medium tomato, diced
1/2 red onion, diced
Spray fillets with olive oil then coat with cumin and chili powder. Allow to sit in fridge until ready to grill. Grill over medium/medium high heat for about 4 to 7 minutes on each side until meat is white throughout.
Shred jicama into strings resembling skinny french fries. Keep refrigerated until ready to assemble the tacos.
Smash avocadoes and sprinkle with lime juice to keep green. Stir in the diced tomato and red onion. Keep tightly covered and refrigerated until ready to assemble.
When the fish is almost ready, warm the tortillas either by grilling on low heat for a minute on each side, or putting in the microwave between damp sheets of papertowels for about 20 seconds.
Slice each tilapia fillet into 4 pieces and place on the warm tortilla. Layer with jicama and a spoonful or two of guacamole. And of course, serve with Bush's Black Bean Fiesta Grillin' Beans!
AmyJoT On Sunday, May 15 at 9:21 pm
Years ago while traveling through Alabama, I was introduced to White BBQ Sauce. While a skeptic at first, I was soon made a believer that a Texan could enjoy a White BBQ Sauce as well as a Red. Pair this with Bush's Southern Pit Barbecue Grillin' Beans fpr a tongue pleasing treat.
Herbed Grilled Chicken with White BBQ Sauce
3 T dried herb seasoning of your choice
1 tsp salt
1 tsp pepper
4 chicken quarters or approximately 3 pounds chicken thighs.
Combine herb seasoning, salt and pepper. Wash and pat chicken dry and rub chicken generously with the seasoning.
Heat grill to medium high heat. Place chicken on the grill skin side up. Shortly before chicken is done, pour a small amount of the White BBQ Sauce into a bowl and baste the chicken. Grill chicken until thermometer reaches 180 degrees in the thickest part of the thigh.
Serve the chicken with the reserved White BBQ sauce and a heaping helping of Bush's Southern Pit Barbecue Grillin' Beans.
White BBQ Sauce
1 1/4 C. Mayonnaise
1/4 C. prepared horseradish
3 tbsp. apple cider vinegar
1 tbsp. freshly squeezed lemon juice
1 to 2 tsp. freshly ground black pepper
1/4 tsp. salt
Combine all ingredients. Cover and refrigerate overnight.
Use as a basting sauce but be sure and reserve some BBQ sauce for dipping.
Ginacaleeo On Sunday, May 15 at 9:30 pm
Chipotle Grilled Shrimp Tacos with Creamy Mango Slaw
1 pound 26-30 count peeled deveined shrimp
1 T. McCormick Grill Mates Barbeque Seasoning or dry rub of your choice
1 chipotle pepper in adobo sauce, minced
1 c. chopped mango (about 1 mango)
2 c. slaw mix with red cabbage and carrots
1/3 c. mayonnaise
1 lime
8 small (7 inch) flour tortillas
1. Combine shrimp, barbeque seasoning and chipotle pepper until very well blended.
2. Zest and juice lime. Combine mayonnaise with ½ teaspoon of lime zest and one tablespoon of lime juice.
3. Combine mango, slaw and mayonnaise mixture.
4. Grill shrimp over hot grill (400 degrees) for about 6 minutes
5. While shrimp are grilling heat tortillas according to package directions.
6. Place shrimp in warm tortilla, top with slaw and serve.
Pairs perfectly with Bush's Black Bean Fiesta Grillin Beans
Serving size: 2 tacos Serves: 4
These tacos combine my daughter's two favorite foods, tacos and shrimp. The quick preparation is perfect for a weeknight but they would also be well suited to a casual weekend dinner party.
Barbara Hahn On Sunday, May 15 at 10:04 pm
Hi Ree, I live in Missouri on a farm which borders your state of Oklahoma ranch. I would like to visit a real working ranch. I know we share in some of the same everyday activities but I've never been on a working ranch. This recipe I am entering is one of my family favorities grilled shrimp skewers. Hope you enjoy it as much as my family does as it is so easy to assemble and grill. I serve with Bush's Texas Ranchero Grillin' Beans. Enjoy!
Shrimp Skewers with Rum and Coke Sauce
1/2 cup light rum
1/2 cup butter, softened
Juice from one medium size lime
1 can (12 ounces) cola
1 pound large (22 to 25 count) Wild American shrimp, peeled and deveined, tails intacted
1 large green bell pepper, seeded, cut into 1-inch pieces
2 medium ripe peaches, peeled, pitted , cut into 1-inch slices
1 large Vidalia onion or other sweet onion, peeled, cut into 1-inch wedges
In a medium saucepan over medium-high heat, bring rum to a boil for 1 minute to burn off alcoholic. Add butter, coke, and lime juice. Reduce heat and stir well. Simmer for 5 minutes. Cool. Remove 1/4 cup sauce from pan.
Using metal skewers, thread alternating shrimp, bell peppers, peaches, and onion onto 8 metal skewers. Place skewers on grid over medium-high heat. Cover and grill. Baste with sauce turning frequently until shrimp are pink and vegetables are tender about 5 to 6 minutes. Serve with remaining sauce.
Makes 4 servings, 2 skewers each
Lori Falce On Sunday, May 15 at 10:10 pm
These Kickin' Chicken Quesadillas are perfect with Bush's Black Bean Fiesta.
Marinade two boneless skinless chicken breasts in the juice/zest of one lime, one minced jalapeno, one tablespoon brown sugar, one teaspoon garlic salt, and two tablespoons of olive oil for at least 30 minutes. Grill over medium high heat for about 15 minutes, until juices run clear. Slice.
Take six flour tortillas and sprinkle with three ounce of sharp cheddar. Divide chicken between tortillas. Top with chopped green chiles and pickled red onions (soak sliced onion in a cup apple cider vinegar and two tablespoons brown sugar for 20 minutes) and sprinkle with three ounces monterey jack cheese. Finish with six more tortillas. Brush with olive oil and grill until golden brown on both sides and cheese is melted. Serve with sour cream, diced tomato and Bush's Black Bean Fiesta Grillin Beans.
Katherine Aucena - Fresalina On Monday, May 16 at 12:47 am
This is my recipe for the chicken category. It up right now on my website if you would like to see a photo of it. Thank you for the opportunity
Marinated Grilled Chicken
Difficulty: Easy Yield: 14 Pieces
5 lbs Chicken Legs
½ Cup Vegetable Oil
2 Tablespoons Garlic Powder
1 Tablespoon Dried Powdered Oregano
½ Teaspoon Cayenne Pepper
½ Teaspoon Hot Sauce
Kosher Salt to Taste
Turn on the grill on medium heat. Mix the powder garlic, dried organic cayenne pepper, hot sauce and the oil in a bowl. Cover the chicken legs with the mixture. Lay them on a parchment paper sheet for 10 minutes to marinate.
Lay the chicken legs on the grill. Season them with salt. Grill them on both sides until their internal temperature have reached 150° to 165° F for 15 seconds.
Serve & Enjoy!.
katie On Monday, May 16 at 5:40 am
Spicy Asian Flank Steak
This is my go-to flank steak marinade because its delicious and easy. Its also delicious for chicken thighs and porkchops. Measurements are approx and I always just sort of throw it together.
1/2 cup of Soy Sauce
1 T Cirachi sauce
1 T Hoisin Sauce
1 garlic clove minced
1 T fresh minced ginger
1 tsp Red pepper flakes
1-2 lb flank steak
Generously s&p your flank steak. Mix all of the ingredients together in a bowl and put the marinade and the flank steak in a ziploc bag. Put in the refrigerator and let marinate at least 4 hours, but overnight is even better.
Take the steak of the marinade and put on a hot grill. Turn it over after about 6 minutes. Cook the steak until rare and then let sit on the counter for 10 minutes or so before slicing.
I think this would go great with the Grillin Beans Smokehouse Tradition because its sweetness will balance with the spiciness of the meat.