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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
Gale On Tuesday, May 10 at 11:56 am
My kids are not usually big fans of seafood (they would rather eat meat), but this is one recipe they will eat all night (well it is wrapped in BACON! Plus I try to name things to sound fancy & it gets them more interested every time). The recipe is not very hard at all once you get into the groove, but it is very impressive to the neighbors (who always seem to stop by around dinnertime). The brown sugar coating adds a hint of sweetness but the chili powder adds a small kick in the pants. Love it! And it goes perfectly with Bush's Bourbon and Brown Sugar Grillin' Beans-(You know we both used brown sugar to tie the two together) Boy am I good or what? Try this recipe and you will be a hero to your family and neighbors too!
Bacon Wrapped Crab Stuffed Shrimp Brochette
1 pound extra large shrimp (16-22 per lb), peeled deveined, tails on
½ red bell pepper, finely chopped
2 green onions, finely chopped
¼ cup saltine crackers crumbs
¼ cup Mayonnaise
3 oz. Boursin cheese (garlic and fine herb)
10 oz. crab, picked over
12 slices bacon (maple works great!)
1 Tbsp. Chili Powder
½ cup firmly packed brown sugar
Soak 6 large wood skewers in water while preparing recipe. Preheat the grill to medium.
In a small bowl combine bell pepper, onion, cracker crumbs, mayonnaise, and Boursin: mix well. Gently mix in crabmeat.
Split shrimp down the bottom center to tail, (do not cut all the way through). Take one piece of bacon and lay it flat on a work surface. Place two cut shrimp in the middle of the bacon (leave the tail sticking out to one side (this is where a good picture comes in handy). Take a golf ball sized mound of crab mixture and place on top of shrimp. Roll the bacon around to almost seal up the crab stuffing. Take big water soaked skewer and drive it through the bacon to secure. Place 2 wrapped shrimp per skewer and repeat with remaining shrimp and bacon. Combine chili powder and brown sugar in a small plate: Sprinkle on bacon.
Lightly oil grill grate. Grill for 4-8 minutes (turning it over occasionally as it cooks to evenly cook bacon) or until bacon is crispy and shrimp is firm to the touch. You may need to move the shrimp to the back of the grill for an additional minute if the bacon starts to get too dark.
Serve immediately with Bush's Bourbon and Brown Sugar Grillin' Beans.
Serves 6 (2 stuffed shrimp each).
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 20 minutes
Natalie On Tuesday, May 10 at 12:03 pm
15 oz peanut oil, or any cooking oil
15 oz soy sauce
2 Tbs horseradish
1 liter 7-up
Up to 8 lbs chicken or turkey. Mix all ingredients together, place in plastic or glass container for several hours or overnight. BBQ on grill. Easy and good!
Debbie On Tuesday, May 10 at 12:11 pm
Margarita Chicken
3 lbs boneless chicken breasts (cut into cubes if making kabobs)
2 cups frozen margarita mix (thawed)
1/4 cup tequila (optional)
1/4 cup lime juice
3-4 cloves chopped garlic
1/2 cup chopped cilantro
1 t dried oregano
1 t salt
1 t cumin
Place above ingredients in ziplock bag and marinate overnight. Grill over generously oiled grates.
Can serve over salad or mexican rice. If cut chicken into cubes to make kabobs, it is dee-lish with red onions, peppers, & pineapple! Serve with chips/salsa.
If not serving as kabobs, once flip the chicken on the grill, place some salsa & shredded cheese on top – YUM!
Holly Hokanson On Tuesday, May 10 at 12:12 pm
Grilled Shrimp!
This is a fabulous citrus-y marinade for grilled shrimp. Due to the citrus, however, marinate skewered shrimp for less than half and hour before putting them on the grill. Brush with reserved marinade as the shrimp grill.
2 lbs. shrimp, peeled and de-veined
1.3 cup lime juice
1/3 cup olive oil
1/4 tsp pepper
2 T orange juice
1 garlic clove, minced
1 jalapeno pepper, seeded, chopped very fine
2 T chopped parsley OR cilantro
1/4 tsp salt
Whisk all ingredients, except shrimp, together in a small bowl.
Add shrimp. Marinate less than half and hour before grilling. Skewer shrimp on bamboo skewers that have been soaked 30 minutes in water (to prevent burning).
Oil or spray grilling surface. Heat grill to medium heat. Place shrimp skewers on grill. Grill just until shrimp turn opaque, three minutes or so on each side. As shrimp are grilling, brush with more marinade.
Stephi D. On Tuesday, May 10 at 12:13 pm
here's my favorite grilling recipe, it's not for a main dish but rather for a side. I hope you enjoy it Ree!
i-yi-yi You'll Love It, Grilled Mexican Street Corn
Brush 4 ears of sweet corn on the cob (husked and clean of any silk)
with the following mixture
1/2 tsp kosher salt
3 tsp olive oil
1/2 tsp chili powder
pinch cayenne pepper
Place corn on hot grill and lightly to med char each side, turning corn over high heat. (about 7-10 min)
Once corn is charred, liberally brush corn with the following mixture
4 tbls Mexican sour cream (reg will do if you can't find)
2 tbls minced fresh cilantro
1/4 tsp chili powder
1 minced garlic clove
1/4 tsp fresh ground pepper
1/4 tsp cayenne pepper
2 tsp lime juice
3 tbls fresh finely grated Mexican queso fresco, cojita or if not available fresh parmesan cheese.
Richelle White On Tuesday, May 10 at 12:25 pm
We own a powerline constructioin company, a budding ranch and are raising 5 kids. When we have a cookout there are a lot of people and I like the food to be good, inexpensive and easy!! Here is a recipe that is very versatile and easy that I came up with for any occasion. Change out portion amounts depending on the number of people you are feeding (of course).
I serve this with store bought potato salad, chips, beans (served cold cuz that's how the guys like em') and whatever other easy thing I might grab up at the store!!
Meat – Bratwurst, Summer Sausage, Polska Keilbasa, Hot Links (or any other quick cooking meat)
I often will make 3 or 4 pans of this with one of each.
If you want to use steak, chicken or hamburger that works great too…just make sure it is throughly cooked before eating.
Potatoes – my favorite are red and Yukon Gold. I usually do 3 to 5 lbs. of potatoes depending on number I am feeding. Scrub them good, leave the skins on and cut into bite size wedges.
Onions – I use white and yellow usually 2-3 lbs. Peel and cut into bite size quarters (I call them quarters but I usually get six wedges an onion)
Corn on the Cob – my favorite (and this is no advertisement) is Schwan's Dairy Frozen Corn on the Cob. This corn reminds me of Crum's Sweet Corn that we use to pick in Caney, Ks. when I was a kid. However you can use fresh or frozen corn on the cob…just cut them into 2 to 3 inch chunks. You can also use a bag of frozen corn niblets if you don't want to mess with corn on the cob.
Another variation is to skip the corn and use fresh green beans!!
Garlic, Salt, Pepper and any other seasoning you are very fond of….this is a good time to use the little smidge of spices left in your cupboards…parsley, oregeno…don't use cinnamon..that would be bad.
Depending on the crowd coat one to five disposable aluminum roasting pans with olive oil. Cut meat into bite size pieces. Mix meat, potatoes, corn, onions all together in pan. Sprinkle with seasonings of your choice and toss like a salad. Make sure everything is coated with olive oil and seasoning. Cover the pan with aluminum foil and place on hot coals or in a hot grill. Check every 5 to 10 minutes, tossing to coat and check for doneness. Keep a fork handy when potatoes fall are soft enough to cut with a fork then your meal is ready!!
You will need heavy duty paperplates because I have yet to see a man that didn't pile this onto their plates!!
Tera Boonstra On Tuesday, May 10 at 12:34 pm
Simple, Healthy Grilled Chicken
4 chicken breasts
1 jar fat free Italian Dressing
Place Dressing in zip lock bag with chicken breasts – place in fridge for 12 hours.
Remove chicken, discard dressing.
Place chicken on medium heat grill, and grill until done.
I serve these with potatoes and vegetables baked on the grill.
Lee Ann On Tuesday, May 10 at 12:46 pm
A recipe handed down through the years! I most often use London Broil, but you can also use flank steak or Iron steak…or whatever is on sale in your neck of the woods!
London Broil Marinade
3/4 red wind
1 cup chili sauce
2 tablespoons worcestershire sauce
1-2 gloves crushed garlic
1 teaspoon chili powder
1/4 cup oil
1 teaspoon yellow mustard
1 teaspoon salt
1 tablespoon minced onion
Mix all ingredients, place steak in large Ziploc bag, pour in the marinade and refrigerate for 8-12 hours.
Usually medium rare to medium for a London Broil
Amy Kuhn On Tuesday, May 10 at 12:49 pm
Someone has to grill up dessert….Grilled Peaches have become a family favorite at our house. Quick and easy and woudl go good with any grilled meat and the Bourbon and Brown sugar beans!
Grilled Peaches
2 tablespoons light brown sugar
1/2 teaspoon cinnamon
4 fresh peaches
vegetable or canola oil
vanilla ice cream
Mix brown sugar and cinnamon together. Cut peaches all the way around and twist halves off the pit. Brush cut sides with oil. Cook, cut side down, on a hot grill until fruit has grill marks, 3 to 4 minutes. Brush tops with oil, turn over, and move to indirect heat. Sprinkle cut sides with cinnamon sugar. Cover grill and cook until sugar is melted and fruit is tender, 5 minutes more depending on how hot grill is. Serve with vanilla ice cream. Just like eating warm peach pie!
JenA On Tuesday, May 10 at 12:53 pm
I don't know how "widely accessible" this meat is, but its one of my favorite grill recipes.
Dr. Pepper Venison
8 venison steaks, cut in half (we use use half of a butterflied steak)
16 slices of bacon
2 litter bottle Dr Pepper
1 onion, sliced
2 cloves garlic
2 T worchestershire sauce
2 t salt
1/2 t pepper
1/2 t red pepper flakes
Combine onion, garlic, worchestershire, salt, pepper, and red pepper with about half the bottle of Dr. Pepper, add venison and marinate at least two hours, up to overnight. When ready to grill, wrap the venison chunks in the bacon and put on skewers. Grill over direct heat to desired doneness, we go about 3 min per side. Serve with Bush's Steakhouse Grillin' Beans.
mnheather On Tuesday, May 10 at 12:57 pm
Grilled Fruit Kabobs
Soak 12 bamboo skewers in warm salted water for 30 minutes.
Melt 1 stick of butter in a saucepan and add 1/4 cup of honey and 1/4 tsp ground nutmeg – cook on low for about 5 minutes.
Cut the following into chunks and stick on the skewers:
1 Pineapple
24 Cherries, pitted
1 Cantaloupe
1 Mango
2 Starfruits
Grill over medium hot fire for about 5 minutes – brush butter/honey on the skewers during the last minute of cooking.
Debbie On Tuesday, May 10 at 1:05 pm
Delicious Grilled Lobster!
1 T lemon juice (I just squeeze 1/2 of a real lemon over lobsters)
1 tsp salt
1 tsp paprika
1/8 tsp garlic powder
1/2 cup basil, cut in very thin strips (chiffonade)
Kosher salt and freshly ground pepper to taste
4 (2 1/2 pound) whole lobsters
Mix basil, butter, salt and pepper in processor until very smooth. Cover and refridgerate. Spilt lobsters in half and lay them open, but keep the sides attached. Brush with olive oil, sprinkle with garlic powder and paprika. Remove claws and tails and grill separately over slightly lower heat than the lobster bodies (med low), off to side. 6 min each side. Grill bodies flesh side down over Medium heat. It will take about 8 to 9 minutes until done. Remove lobsters, squeeze lemon juice over lobster flesh and rub with the basil butter. Divine!
The lobster is also wonderful with Cajun spices!
2 teaspoon cayenne pepper
1 and 1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon cumin
1 and 1/4 teaspoon dry mustard
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 teaspoon onion powder
1 teaspoon garlic powder
Dee Ripple On Tuesday, May 10 at 1:42 pm
My recipe is for Skewered Leg of Lamb. I love eating lamb in any form, so we raise a lamb each year to be used for our Passover dinner, as well as for summer grilling. This recipe is easy to make as well as easy to bbq! It feeds around 12-14 people (depending on their appetite). It is good served with side dishes, or making sandwiches.
Skewered Leg of Lamb
– 8 oz jar dijon-style mustard
– 1/2 cup olive oil
– 2 tbsp dry red wine
– 2 cloves of garlic, minced
– 1 tsp. dried rosemary, crushed
– 1 tsp dried basil, crushed
– 1/2 tsp dried oregano, crushed
– 1/2 tsp dried thyme, crushed
– 1/4 tsp pepper
– 1/2 tsp salt
In a bowl, combine mustard, oil, wine, garlic, rosemary, basil, oregano, thyme, pepper and salt. Remove the silvery layer from the surface of the lamb and trim fat. Place lamb in a shallow dish. Spread mixture over lamb, cover and marinate 4 hours or overnight in the fridge. Remove lamb from marinate and reserve the marinade for later use. Thread two 12-inch skewers through the meat, crisscrossing diagonally. Put lamb in center of the grill. Grill 45-55 minutes for rare, 55-65 minutes for medium. Cooking it any longer is a crime! Brush the meat with the reserved marinade approx. during the last 10 minutes of grilling. Serve with side dishes or slice the lamb and serve on grilled french or sourdough bread (sliced in half).
Judy Hunzie On Tuesday, May 10 at 2:41 pm
This recipe does tri-tip proud. But if you don't have tri-tip available, you can use any grill-able beef cut.
Oh Beer Me! Marinade
1 tri-tip (if unavailable in your area, try a thick london broil or flank steak)
1 can beer (any kind – I usually go cheap)
½ cup soy sauce
Lots of garlic, minced (I use about 4 large garlic cloves)
2 stalks green onion, sliced
Pierce meat all over with fork or thin knife – not cutting all the way through. Place all ingredients in a zip-lock baggie and marinate in the refrigerator overnight. Turn bag over in the morning to let the other side marinate till you are ready to grill it. Discard marinade after use.
Grill on a hot grill keeping meat away from flare ups. If using tri-tip or thick meat, flip meat over every 5 minutes for a total of about 20 minutes, or until it is done to your preference. Best on the medium rare side.
Serving ideas: Great for large gatherings, tri-tip at it's best!
Judy Hunzie On Wednesday, May 11 at 2:05 pm
Pair this with Bush's Texas Ranchero Grillin' Beans.
twinsmom On Tuesday, May 10 at 2:57 pm
Marinated grilled vegetables with cucumber, tomato sauce:
Choose a variety of delicious fresh (local is best) summer vegetables, try zuchini, onion, portabellas and eggplant. Slice vegetables in 1/4 inch pieces and put in a gallon size zip top bag. Toss in 1 tsp salt, 3 tablespoons olive oil, 1/2 pepper and 3 cloves garlic. Grill until marks appear. Serve on indian flat bread (also grilled) or pita bread topped with cucumber yogurt sauce and hummus.
Cucumber yogurt sauce:
Chop and deseed a cucumber
Mince one garlic clove
mix cucumber with 1 tsp salt andand minced garlic. Set aside, in fridge for 1 hour. Drain cucumber mixture. Chop and deseed one tomato, make sure to drain the juice too. Mix cucumber, tomato and 1 cup greek non fat plain yogurt.
Jocelyn Wolf On Tuesday, May 10 at 3:06 pm
mmmm I love grilling and eating outside when it finally turns warm in Idaho. The marinade I make is wonderful on any protein but I truly love it on a steak.
The most Perfect Steak marinade
2-4 steaks of your favorite cut mine is a good marbled ribeye
1/2 cup balsamic vinegar
1/4 cup olive oil
1/4 cup soy sauce
1/4 cup red wine
pinch or 2 to your taste red pepper flakes
2 tablespoons brown sugar
3 cloves garlic minced
pepper to taste
Mix all ingredients in a bowl, Tupperware or gallon plastic baggie or whatever you happen to have. Let sit for anywhere between 1/2 hour to 4 hours. Grill on Med/High heat to the doneness you prefer. I like mine at Med rare so depending on the thickness that takes between 8-15 minutes. Serve with Bush's bourbon and brown sugar baked beans and enjoy!!!!
I would really really love to visit your ranch so I hope you enjoy my steaks. I know we do!!
Shea Goldstein On Tuesday, May 10 at 3:11 pm
Kahlua Chicken
1 lb boneless, skinless chicken breasts
1/2 cup Kahlua
1/2 cup soy sauce
3 tbsp red wine vinegar
1 tsp ginger
1 tbsp cornstarch
Whisk together the Kahlua through cornstarch and put in a medium size sauce pan over medium-high heat. Bring to a boil, reduce heat to medium and whisk until consistency thickens – should only take a minute or two.
Trim chicken of any fat (some people do, some people don't but it's definitely a DO for me). Poke holes in the chicken using a fork, then put in a large plastic bag. Pour in the marinade, seal and flip it around a couple of times to make sure it's coated. Refrigerate and let it marinate for a couple of hours. Even if you don't have time to marinate it that long, it will still be good. Just do it next time
Preheat grill to medium, and of course do your usual scrubbing the grates, etc. Grill for a few minutes on each side, until done all the way through.
Here's the link to my original blog post for this recipe: http://www.dixiechikcooks.com/2011/03/27/kahlua-chicken/
Just One Donna On Tuesday, May 10 at 3:18 pm
Chili Lime Butter
1 stick of unsalted butter, softened
1 lime
1/4 cup chopped cilantro
1 tablespoon chili powder
2 cloves garlic, finely chopped
1 teaspoon black pepper
Mix the butter, juice of one lime, cilantro, chili powder, garlic and black pepper together in a small bowl until well combined. Place the butter mixture on a piece of wax paper. Roll the butter mixture into a log shape, twist the ends and refrigerate until chilled and the butter is solid.
Now for the steaks. I serve approximately 1/2 pound portions per person in my family, but you should adapt this recipe to meet the porportions right for you.
Cumin Grilled Rib Eye Steaks
Serves 4
2-1 pound rib eye steaks
olive oil
2 teaspoons ground cumin
2 teaspoons kosher salt
2 teaspoons black pepper
2 teaspoons garlic powder
Remove the steaks from the refrigerator approximately one hour before cooking. Combine the cumin, salt, pepper and garlic powder. Set aside.
Approximately 30 minutes before grilling, drizzle olive oil over both sides of the the steaks. Sprinkle the seasoning mixture over both sides of the steaks making sure to cover well. Set aside.
Grill th steaks to your desired doneness. We like medium rare. Place a couple of slices of the Chili-Lime Butter on each steak immediately when removing from the grill. You'll want the butter to melt over the steaks as you let them sit for 5-10 minutes before serving. Enjoy!
Dinah On Tuesday, May 10 at 3:27 pm
There are a lot of Marinated Flank Steak recipes, but they are all different…..this is truely the one that is asked about most from my clients and family members.
Marinated Flank Steak
1/2 C oil
1/4 C soy sauce
1/4 C red wine vinegar
2 tsp worchestershire sauce
1/2 tsp ginger
1 tsp minced garlic
1-1/2 lbs flank steak
Mix all in a zip top bag and let sit in the fridge over night or up to 48 hours.Remove from marinade and Barbeque 8-10 minutes per side. Cut cross grain at slanted angle into thin slices.
nono On Tuesday, May 10 at 3:32 pm
I used to live in Athens, Greece back when I was in high school (hahahaha, many, many years ago.) At that time in Athens there was no such thing like the fast food we had access to in the states. So it became our Friday night family ritual for my dad to stop by one of the many "hole in wall" little cafes and pick up 25 souvlaki sandwiches for our family of 6 (ok, they were small and we were growing girls!) We have so many great memories of that time, that a few years ago I was on a mission to recreate the taste, and sandwich, neither of which had we found equals to in the US. It's still a family favorite, and now my own husband and kids are enjoying it. If you love mediterranean food…you'll love this recipe.
Greek Souvlaki –
Pork Tenderloin OR Center Cut Boneless Pork Chops (cut into bite size cubes.)
Put meat into a gallon size zip lock bag or deep pan.
Marinade: Pour in enough olive oil to drench all the meat, it should be soupy (about a cup per lb of meat.)
Add in several tablespoons of Oregano (meat should be covered with alot of it…not just sprinkled with it.) Then add 2 heaping tablespoons of minced garlic, again the meat should have garlic visible on it. Finally add Salt and Pepper (about a tablespoon of Salt and a teaspoon of Pepper.) Stir it all up so it's mixed up well…if using the bag, then squish it all around until it's mixed up. Let it all marinade for several hours…the more the merrier.
Once the meat has marinaded, then skewer it on either bamboo or metal skewers (smaller ones…holding about 8-9 pieces each.)
Heat up the grill to med-high heat. Lay the skewers on the grill, leaving an inch between each one. Cook about 4 minutes on each side (4 sides) using tongs to turn them.
Once done, served on a small grilled Greek Pita (also brushed with the same marinade minus the salt/pepper) and top with chopped tomatoes, thin sliced raw onion, and shredded lettuce. Drizzle with tzatziki sauce (LOTS of tzatziki!!) and grab a handful of napkins!
Oh my gosh, I just made myself so hungry….I think it's been too long since I made it last.
Linda Nelson On Tuesday, May 10 at 3:55 pm
Teriyaki Skirt Steak
1/2 cup brown sugar
1/2 cup soy sauce
2 tbsp. shredded ginger
4 cloves garlic, minced
1/2 tsp. red pepper flakes
2 tbsp. cider vinegar
2 tbsp. sesame oil
1 tbsp. ketchup
Skirt steak
mix all ingredients together. Put the skirt steak in a gallon ziplock bag, pour the marinade over it and close the bag. Let the meat marinade for at least an hour, longer is better. I usually pour it over the frozen skirt steak the night before, leave it in the frig over night and set it out on the counter the last couple hours before cooking(making sure the meat is fully defrosted before cooking). Make diagonal sliced across the meat from right to left then again from left to right in order to make a diamond pattern, this is more so the meat won't curl up while cooking. Grill the meat to your likeness, it is best when still a redish/pink color in the center. Let the meat sit for a few minutes before slicing. Slice as you would fajitas. I also boil the remaining marinade, to cook the meat juices, and use it as a dipping sauce. This is also great as a stir fry. Slice or dice several veggies. Put a bit of olive oil in a very hot skillet, throw in the veggies and cook for a couple minutes, just till the veggies are starting to get soft. Pour the marinade over the veggies, and bring to a boil. Then take a small cup of cold water, add a heaping tablespoon of cornstarch to it, stir it well and pour over the veggies. Boil for a couple minutes. Serve with the meat.
Linda Nelson On Wednesday, May 11 at 12:00 pm
I forgot to add the beans, the Bourbon and Brown Sugar beans would go great with this steak.
AngieLou On Tuesday, May 10 at 4:07 pm
The best most juicy, tender, melt in your mouth good bone-in rib eye you'll ever eat is prepared by my husband, James. We've had many friends request them because they are to die for. Very simple too, and might I say always paired with Bush's Bourbon and Brown Sugar Grillin' Beans that we heat on the grill. First; about 2-3 hours before you're ready to grill, prep the steaks by pouring on some Dale's steak seasoning (as much as what suits your taste). Also, season with some Traeger Prime Rib Rub, seasoning salt and anything else that suits your fancy. Let all the yummy flavors soak in to the meat. Then,when ready cook on the grill. We like our steaks medium-medium well, so usually 12-15 minutes on each side dos the trick, depending on how thick they are. Enjoy!!! P.S. To have the opportunity to come to the ranch and see Ree would be the most fabulous day of my life, Just sayin.
Mary On Tuesday, May 10 at 4:17 pm
Although I grew up on a farm Indiana, I now live in New Jersey with my husband. He comes from an Armenian heritage and learned many of my favorite dishes from his grandmothers and mom. Shish-Ka-Bob made the traditional way with lamb is our go to dish for special occasions. Mind you, I never ever measure, so this dish is all about tweaking to your individual tastes!
What you will need:
one leg of lamb, deboned and cut into cubes
several onions
plum tomatoes (figure 2- 3 tomatoes per person)
red, green or orange peppers (figure 1 pepper per person)
(i personally prefer the red and orange peppers)
You start with one leg of lamb, ask your butcher to bone it and cut it into one to two inch pieces.
A day or two before you plan to serve, place the lamb in a plastic container, chop up one or two onions, add lots of fresh (or dried) oregano and basil. Put in 1/4 to 1/2 cup of lemon juice (to tenderize lamb). Pour in some good olive oil. Not a lot, just a couple of dollops. Zest one lemon and add to meat. Go garlic crazy if you like, or just add a couple of cloves finely chopped…remember, this is just the marinade. Add some ground black pepper. Close the container and shake, shake, shake to coat the meat evenly. Put it in the frig. Every once in a while, open that frig, grab the container and shake, shake, shake. The juices are going to lay in the bottom, so you want to make sure that you keep evenly coating the meat.
The day of your event…..
grab some metal skewers (you really need metal ones….the bamboo don't hold up as well)
put the plum tomatoes onto skewers and set aside
cut up and clean the peppers, cut into three inch pieces, and thread onto skewers
cut the onions in quarters, put on the skewers
pull that lamb out of frig and put on the skewers
Now, grandparents would freak out if they knew I used a gas grill, but I do…but if you are a dedicated charcoal fan, go all out…it really does taste so much better and when I am not in a rush, I will try to use charcoal.
But regardless, you want a nice hot grill.
Start with the veggies, onions and peppers first….they take the longest. cook until they get that not quite soft, but roasted look….place them in a big pot with a lid.
Now throw on the tomatoes, same thing…you want them to get that luscious roasted tomato smell and appearance. Toss them in the same pot with the other veggies and close the lid tightly.
onto the meat…..grill until meat is medium, you still want it to be pink on the inside. so five minutes or so, on each side, turning a couple of times to brown nicely.
and again, once you are done toss into that big pot and then ????????
shake, shake, shake, mixing all the goodness up together. Why not a spoon you may ask? because grandpa taught me to shake….:) and i figure tradition is a good thing to follow.
Serve with rice pilaf…of course baked beans, and a fresh tomato/cucumber salad. A perfect, perfect meal.
Hope you like it!
Marina On Tuesday, May 10 at 4:42 pm
Makes 4 sandwiches
1/4 cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1 garlic clove, minced
1 teaspoon fresh rosemary, minced
1 (1 pound) beef flank steak
1 baguette, sliced in half lengthwise
2 heirloom tomatoes, sliced and very lightly sprinkled with salt and pepper
4 oz goat cheese, crumbled
1 cup arugula
extra virgin olive oil
Combine first 5 ingredients in a large bowl. Add steak and marinate 30 minutes. Place steak on hot BBQ or grill and cook for 10-15 minutes, turning once, until cooked. Remove from grill and let rest 10 minutes. Slice diagonally across the grain. Brush baguette halves with olive oil and place on the grill until toasted.
Fill baguette with sliced steak, tomatoes, arugula, and cheese. Drizzle with a little extra virgin olive oil if desired. Top with top half of baguette. Slice diagonally into four sandwiches.
Serve with Bush's BEANS!
Lois Martin On Tuesday, May 10 at 4:43 pm
My grandson and I make this and I have more fun.
1 4 lb pork loin
3 limes
7 cloves of garlic
2 can of dark sweet pitted cherries(not pie filling)
2 tsp salt
2 tsp pepper
1/4 cup olive oil
Put the loin in a large glass baking dish. Take 4 cloves of garlic and making slits in loin, place garlic in the slits. Zest the three limes and using the micro plane, grate the remaining cloves of garlic. Place zest, garlic, salt, pepper, olive oil and the juice from the limes into a bowl. Mix. Pour over the loin and coat all surfaces. Open one can of cherries and pour over the top. Cover with foil and marinate over night.
Heat grill and grill the pork loin until interior temperature of 135 degrees. Remove from heat and cover with foil. Let rest 20 minutes. Pour remaining can of cherries into food processor and slightly chop. Pour into pan and reduce. Pour glaze over pork loin slices.
Lois Martin On Tuesday, May 10 at 8:11 pm
discard this one, the temp is wrong. Thanks!
JKane On Tuesday, May 10 at 4:44 pm
This reminds me of my dad and smelling that heated grill scent in the summer.
Dad's Steak:
Lawry's Seasoning Salt
Worcester Sauce
Sea Salt
Grab any cut of steak that tickles your fancy… I prefer filets because they're tinier and juicier and less fatty and melt in your mouth. But again, chose any cut of steak…
Pour Worcester Sauce to cover the top, sides and bottom of the steak. Sprinkle Lawry's on generously and rub. Give it a good rub and then let the meat sit for a bit.
Once the grill is heated and you've poured yourself a glass of wine, put the steak on for a few minutes on each side. I like my steak a bit red with all the juice inside but again, grill to your own perfection!
Serve with sprinkle of sea salt, baked potato and grilled balsamic, parmesan asparagus.
Just thinking of this recipe gets me excited for summer… and makes me miss my dad.
Chamules On Tuesday, May 10 at 4:53 pm
I LOVE, LOVE, LOVE Bushs' Grilling Beans!!!!!!!!!!!!! They are my new favorite food!
Shannon On Tuesday, May 10 at 4:54 pm
I know this recipe will only be mouth watering to "some" people…but those that like liver, will LOVE this! My Momma makes these in muffin tins for me when I am feeling under the weather –
Grilled Chicken Liver Kabobs
2 containers chicken livers
2 cans sliced Water Chestnuts
1 package bacon
garlic cloves (canned in oil or fresh)
1 large onion
Toothbrush and toothpaste
(so you can get a smooch from your sweetie at the end of the day!)
Clean livers and cut into lobes
salt and pepper to taste
wrap liver around water chestnut, wrap with bacon, place on skewer
add clove of garlic and onion,
add another bacon wrapped lobe, etc…
Grill low until cooked, heat up at end to crisp bacon.
Does really well in muffin tins also – on the grill (covered) or in the oven.
Serve with Bush's Country style baked beans, rice, brown gravy, and lima beans…These can be appetizers – but I prefer them as the meal.
I would just DIE if I was able to come to your ranch. I have your autographed cookbook and love story! I have a small ranch in Goliad and only 3 children – and none of your photography skills or fashion sense – but your writing makes you feel like a long lost friend when I click on.
*Fingers crossed*
Shannon On Sunday, May 15 at 3:22 pm
I must also add that some people that profess to "hate" liver have been converted by this recipe….;don't knock it 'til you've tried it!!
Lindsey (aka modchik) On Tuesday, May 10 at 5:21 pm
Ohhhh I just KNEW these Cherry Cola Ribs would one day change my life!
Along the lines of your Dr. Pepper Pork Butt, these tender slow roasted, fall of the bone, sticky little strips of heaven will make you wish you could marry them.
Cherry Cola Ribs
4 12-ounce cans Cherry Cola (flat)
2 cups cherry jam or preserves
2/3 cup Dijon mustard with horseradish
3 tablespoons soy sauce
2 tablespoons malt vinegar or apple cider vinegar
1 tablespoon hot pepper sauce
3 racks of baby back ribs approx. 6 lbs.
*Add 2 Tbl Worcheshire Sauce or 1 Tbl salt if you use Dr. Pepper
Boil cherry cola in heavy large saucepan over medium-high heat until reduced to 1 1/2 cups, about 45 minutes. Stir in next 5 ingredients. Reduce heat to medium and simmer until mixture is reduced to 2 1/2 cups, stirring occasionally, about 35 minutes. Transfer glaze to large bowl.
(Can be made 1 week ahead. Cover; chill. Bring to room temperature before using.)
Position racks in top and bottom thirds of oven and preheat to 325°F. Sprinkle ribs with salt and pepper.
Wrap each rib rack tightly in foil, enclosing completely. Divide foil packets between 2 rimmed baking sheets. Bake until ribs are very tender, switching positions of baking sheets halfway through baking, about 2 hours total. Cool ribs slightly in foil. Pour off any fat from foil packets.
(Can be prepared 1 day ahead. Keep covered in foil packets and refrigerate. Let stand at room temperature 1 hour before continuing.)
Prepare barbecue (medium heat). Cut each rib rack between bones into individual ribs. Set aside 1 cup glaze. Add ribs to bowl with remaining glaze and toss to coat. Grill ribs until brown and glazed, turning to prevent burning, about 5 minutes total. Serve, passing reserved glaze separately.
photos are here: http://www.themodchik.com/2011/04/cherry-cola-ribs-2/
Lois Martin On Tuesday, May 10 at 5:29 pm
My grandson and I came up with this recipe on a recent visit.
Grilled Pork Tenderloin
1 4lb pork tenderloin
7 cloves of garlic
3 limes
2 cans of dark sweet cherries (not pie filling)
2 tsp salt
1 tsp pepper
1/4 cup olive oil
Place tenderloin in glass baking dish. Make 4 cuts in the loin and insert 4 of the garlic cloves. In a bowl, zest the limes, grate the remaining garlic on the micro plane and place in bowl. Add salt, pepper, juice from the limes, olive oil. Mix and rub over tenderloin. Open one can of the cherries and pour over loin. Cover with foil and place in refrigerator overnight.
Heat grill. Place tenderloin on grill and grill until it reaches and interior temperature of 150 degrees. Remove from grill and cover with foil. Let rest for 20 minutes. While meat rests, place second can of cherries into food processor. Pulse a few times. Place in a pan and reduce. Slice pork loin and pour reduction over the pork.
Serve with Bush's Baked Beans!
Andrea G On Tuesday, May 10 at 5:33 pm
My recipe is so easy that I am also adding information on how to use the Bush's Grillin' Beans in a unique way…
So, first things first:
Old Yeller Pork Chop Grillin' Recipe
Mix one quarter cup dark brown sugar with one third cup of your favorite grainy mustard [I used Plochman's]. Put this mixture into a bowl or plastic bag with 4 to6 thick pork chops and start the fire. When the fire is ready, grill these according to your doneness desires. THAT'S IT!
It's easy and quick and oh so tasty – and works with chicken, mild sausage, pork chops or pork loin.
Now for the Grillin' Beans – any type – I call 'em Outdoorsy Grillin' Beans [just made that up]: For each can of beans, prepare the following mixture in small bite size pieces: one half of a purple onion, 2 or 3 celery stalks and 2 carrots. Put them in a bowl and microwave them for a minute or two until they are wilty and hot.. Mix them up with the beans – then add 1/2 tsp garlic salt and 1 tablespoon balsamic vinegar. Whoo hoo! Serve these hot or at room temperature and you will be amazed how good they are.
Angie H On Tuesday, May 10 at 5:39 pm
This is a really simple reciepe. But in the summer we all need something quick to throw together.
1lb. Chicken breast
3/4 Cup Mircle Whip
3/4 Cup Zesty Italian dressing
2 T Honey
1t Garlic Salt
Mix altogether in a ziplock baggie and let marinate 4 hours. Lay flat in to a pie pan or other shallow dish and refrigerate, turning the bag over occasionally. Can stay in frig marinating for 24 hours.
Place chicken on preheated grill. Grill chicken about 10 minutes per side.
Jackie in TX On Tuesday, May 10 at 5:55 pm
Pork Ribs
Some times less is more!
You don't need a ton of seasoning to make them good.
Tony Chachere's Creole seasoning'
Garlic powder
1 side pork ribs (or more depending on how many your feeding.)
Sprinkle thin layer of Tony's on each side of ribs, and a moderate layer of garlic powder on each side of ribs. Place on grill, indirect heat, about 275° to 300° for approx 3 hrs, or until meat thermometer says 170°. Slice between bones, eat. No need for a sloppy sauce that will make everything messy.
Jackie in TX On Wednesday, May 11 at 1:41 pm
Oh yeah, turn ribs every 30-45 minutes to make ensure browning.
Katie C On Tuesday, May 10 at 6:32 pm
Luau Steak
Flank Steak (I've never really paid much attention to how much. Probably about 1 1/2 lbs)
1/3 cup soy sauce
1/3 cup vegetable oil
2 tablespoons white vinegar
1 – 2 bay leaves
2 cloves garlic
1/4 teaspoon liquid smoke
Sprinkle flank steak with meat tenderizer. Mix all of the ingredients together in a Ziploc bag, then add the meat. Marinate the meat in the refrigerator for about 24 hours, turning the bag of meat over halfway through to make sure every side gets the yummy marinade. Grill to desired doneness (I prefer medium to medium rare). Slice into strips and enjoy! This is great served with grilled asparagus and potatoes roasted with onions and butter.
Gwyn Hill On Tuesday, May 10 at 6:39 pm
Boneless Chicken Breast
Raw, shelled medium to large shrimp
Bottled or favorite Teriyaki recipe
My one problem is getting the three ingredients to come out evenly. Three or four chicken breasts will yield 12-15 pieces.
You take a chicken breast and lay it between two pieces of waxed paper. Take a rolling pin, meat mallet, iron skillet or other heavy object and beat the fire out of it. You want a thin, even piece of chicken. You will then cut the breast into three or four 1 to 1-1/2 inch wide strips. Place a raw shrimp at one end of the strip and roll up. Wrap a slice of bacon around the chicken. Use a toothpick to secure the bacon and chicken roll and toss in a bowl. Continue to beat, roll, wrap, stick until you are out of ingredients. At this time cover the chicken in the bowl with teriyaki sauce to cover and place in the refrigerator. This is great to do the day before so it's nice and marinated and you've got the work out of the way. As many people as you can drag in to help in an assembly line fashion helps.
Over a medium grill, place chicken and cook. turning every few minutes so the bacon and chicken cook evenly without burning. The bacon can cause problems with flareups. When your chicken is cooked through the shrimp will be cooked also.
Stuff face.
Heather On Tuesday, May 10 at 6:47 pm
My recipe is simple.
Flank Steak
Dried Thyme
Soy Sauce
Ziploc Bag
Generously sprinkle the flank steak with the thyme. Throw the steak and the soy sauce into the bag. Marinate for anywhere between 1 hour to 12 hours. Then – grill that sucker up! The meat is really good – but very addictive.
Theresa On Tuesday, May 10 at 6:48 pm
Grilled Pork Tenderloin
Pork Tenderloin
Italian Salad Dressing
Marinate meat in Italian salad dressing for at least two hours. Grill. Enjoy!!!
Ashley Kallman On Tuesday, May 10 at 6:57 pm
Grilled BBQ Chicken with Baked Beans
1 Tbsp Sweet Paprika
1 Tbsp Garlic Powder
1 Tbsp Dried Oregano
1 tsp Dried Rosemary
4 Bone-In Chicken Breasts (My family doesn't like chicken skin so I take it off)
Barbecue Sauce:
2 cups Ketchup
1/4 cup Vinegar (White is best but use what you can find or have on hand)
1/4 cup molasses
1 Tbsp Dry Mustard
1 Tbsp Chile Powder
1 tsp Cumin
1tsp Dried Oregano
Pick your favorite Bush's Baked beans
White Cheddar or Pepper Jack Cheese-Shredded
Preheat oven to 350. In a sauce pan over low heat mix together the ingredients for the barbecue sauce and let simmer for 20-30 minutes.
Mix together spices and rub onto chicken. Let marinade while you prepare the grill.
If using gas use med-high heat if using charcoal get your coals hot and white with ash. Leave part of your grill unheated by leaving a couple burners off or by placing your charcoal onto only one side of the grill.
Place chicken onto grill. Brush barbecue sauce onto chicken. Flip chicken when brown and brush barbecue sauce onto the other side. Then move the chicken to the unheated part of the grill. Continue cooking until a meat thermometer reads 160 degrees.
While the chicken is cooking, open beans and put into an oven safe dish. Place dish into a 350 degree oven. When the beans are bubbly around the edge remove and top with chips and cheese. Put back into oven until cheese is melted.
Bring leftover barbecue sauce to a boil and serve on the side to dip or keep some seperate for dipping.
Judith :: Dance While You Cook On Tuesday, May 10 at 7:20 pm
Bourbon Grilled Chicken with Caramelized Butternut Squash
Serves: 4
Total Prep Time: 30 minutes (plus 4-7 hours to marinate)
Level: Easy
Total Ingredients: 10
Marinade Ingredients:
1/4 cup canola oil
1/4 cup Kentucky bourbon
1/8 cup rice vinegar
1 tsp garlic salt
1/2 tsp paprika
1/4 tsp crushed celery seed
10 turns freshly ground black pepper
1-1/2 lbs boneless skinless chicken breasts, thinly cut
Caramelized Butternut Squash Ingredients:
1 medium butternut squash
2 TBS canola oil
1/2 tsp garlic salt
fresh ground black pepper
1/2 cup light brown sugar
Marinade Instructions:
In a large bowl, combine 1/4 cup canola oil, 1/4 cup Kentucky bourbon, 1/8 cup rice vinegar, 1 tsp garlic salt, 1/2 tsp paprika, 1/4 tsp crushed celery seed and 10 turns fresh ground black pepper. Trim fat from the boneless skinless chicken breasts. If they are thick to start with, cut them in half widthwise so that the meat is no more than an inch thick. Mix the chicken into the marinade. Cover and place in the refrigerator for 4 – 7 hours. The longer it sits, the stronger the flavor.
Caramelized Butternut Squash Instructions:
Peel skin off butternut squash with a swivel peeler. Cut in half lengthwise and gut out the seeds and strings. Slice the squash lengthwise into long flat pieces no more than a 1/2 inch thick. Mix together 2 TBS canola oil, 1/2 tsp garlic salt and 10 turns freshly ground black pepper. Rub both sides of each slice with this mixture. Now rub in the brown sugar to both sides of each slice. Reserve some brown sugar for once the grilling gets going.
Grilling Instructions:
Turn the fire on. Wait for the grill to heat up. Reduce flame to medium-low. Place the butternut squash and marinated chicken on the cooking grid. Close the lid.
Grill the squash for approximately 15 minutes, turning once at 7 minutes. Place a little more brown sugar on top of each slice after it's been turned over. Squash is done when it is easily penetrable with a fork and flimsy when picked up. The sugar should be nicely caramelized on each side.
Grill the chicken for approximately 11 minutes, turning once at 6 minutes.
Serve each chicken breast over a slice of caramelized butternut squash. Pair with Bush's Grillin' Beans ~ Bourbon and Brown Sugar.
Lauren On Tuesday, May 10 at 7:21 pm
This is not your traditional grilled dish – I owe my 15 year old sister-in-law for this recipe
Salmon with Lemon, Rosemary and Capers
4 6-oz salmon fillets
1/4 cup extra-virgin olive oil
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 Tbsp minced fresh rosemary leaves
8 lemon slices (about 2 lemons)
4 Tbsp lemon juice
1/2 cup Marsala or white whine
4 tsp capers
Brush top and bottom of salmon fillets with olive oil and season with salt, pepper and rosemary. Place each piece of salmon on a piece of foil large enough to seal and fold over. Top each piece of salmon with 2 lemon slices, 1 tablespoon lemon juice, 2 tablespoons wine, and 1 teaspoon capers. Wrap salmon tightly in the foil packets. Place on grill over medium high heat. Cook for 10 minutes for a 1 inch thick piece of fish. Serve in foil packets.
Cari S. On Tuesday, May 10 at 7:22 pm
My rock solid military man is the B.E.S.T grillin' master in our family. Seriously. He's also the D.G. (designated griller) when the "guys" go on missions here on American soil. The man is amazing at the grill. The most amazing part is how simple his most amazing dish is. Grilled chicken. It's the most requested meal by anyone he's ever cooked for. It can't just be the ingredients-because there's only 2. (2!) It's the skills. He's got 'em. And he makes fall-off-the-bone yes-you-are-a-manly-man chicken on the grill. Lord love him.
Leg/thigh quarters
Sweet Baby Ray's Original BBQ sauce
That's it! Can't explain the perfection. I've circled the grill trying to figure it out. It's the timing and the, er, perfection of it all.
Sides: Bush's original baked beans
My mashed potatoes (just like my grandmas!)
The most (don't know if I've used this adjective?) aMAZING meal ON THE PLANET!
I'm not biased people. Ask anyone. It's the best. Have to eat it to believe it!
C'mon Ree! Take a chance on my grill-master!
Cari S. On Wednesday, May 11 at 1:34 pm
PS. I DID ask my hubs if I could enter him. He was happy to oblige. You see, I think he believes he owes you something, Ree, for revolutionizing his life with Pineapple Chicken Quesadillas and Sloppy Joes. It's made him a better man. As far as step-by-step directions, he said, "It's not something I can explain, I have to show you." Just thought I'd add!
Georgia Pellegrini On Tuesday, May 10 at 8:02 pm
"Apple Juice Smoked Ribs"
The secret to good ribs is maintaining the temperature of the grill between 225-275 degrees F, and cooking with indirect heat. A rotisserie cooker with a fire box in the back works well. And adding a chunk of mesquite to the box adds good flavor. For a shortcut, instead of using the seasonings in my dry rub recipe, you can use your favorite dry rub.
For the Dry Rub:
2 teaspoons white peppercorns
2 teaspoons black peppercorns
4 tablespoons coriander seeds
2 tablespoons mustard seed
2 teaspoons cumin seeds
2 tablespoons fennel seeds
2 tablespoons Kosher salt
2 teaspoons cardamom
2 teaspoons nutmeg
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ginger powder
2 tablespoons marjoram
2 tablespoons smoked paprika
To Cook:
2 hog racks
2 cups apple juice
1 cup dry rub
1. In a small sauté pan over medium heat, add the white and black peppercorns, cumin, fennel, coriander, and mustard seeds. Stir for 2 -3 minutes until fragrant. Turn off the heat and combine in a spice grinder with the rest of the ingredients.
2. Remove the skin from the bone side of the slab, leaving a bit of fat.
3. Season with the dry rub all over, rubbing it in. Latex gloves will help the mixture adhere best.
4. Place the ribs bone side up on the grill and cook for 2 hours, maintaining the heat at 250 degrees F. You may need to add more wood coals along the way.
5. Remove the ribs from the grill smoker and place them on a sheet of tin foil with the sides turned up, to prevent the juices from escaping.
6. Pour 1 cup of apple juice over each rack and seal the whole thing tightly with foil.
7. Let them rest for an hour or two before serving. Serve with barbecue sauce or simply as they are.
Serves 6 – 8
Kirsten On Tuesday, May 10 at 8:04 pm
Simple and packed with flavor! Our favorite grilled chicken.
Mediterranean Inspired Chicken Wraps with Dill Cucumber (Tzatziki) Sauce
For Chicken:
2 Tbs. fresh dill, chopped
3 cloves garlic, chopped
1 tsp. Italian seasoning
2 Tbs. fresh lemon juice
3 Tbs. olive oil
1 tsp. kosher salt
½ tsp. black pepper
4 boneless skinless chicken breasts (about 1 ½-2 pounds)
For Sauce:
1 ½ C. plain low fat yogurt
2 tsp. fresh lemon juice
½ C. cucumber, diced
2 Tbs. fresh dill, chopped
1 clove garlic, minced
Pinch of salt
Pinch of black pepper
Serve with:
Tomato slices
Thinly sliced onion
Tortillas, pita bread, or flat bread
(For Sauce)
1. In a small bowl, place yogurt, lemon juice, chopped cucumber, minced garlic, and chopped dill.
2. Stir to combine. Taste, and then add a pinch of salt and pepper.
3. Cover and refrigerate for several hours before serving.
(For Chicken)
1. In a gallon sized zipper storage bag, add olive oil, chopped dill, chopped garlic, Italian seasoning, lemon juice, salt and pepper.
2. Seal the bag and smush it around until combined. Open and add the chicken.
3. Reseal the bag, and shake the chicken inside to coat. Put the bag in the refrigerator for at least 2 hours. (All day is fine.)
4. Later, when you're ready to eat, preheat your grill to medium-high heat.
5. Grill chicken for 8-10 minutes per side (18-20 minutes total) or until no longer pink.
6. Remove chicken to a cutting board, and rest for 2-3 minutes.
7. Thinly slice chicken across the grain.
8. To serve, place a flat bread (or pita or tortilla) on a plate. Put several pieces of sliced chicken on the bread. Add tomato slices, and onion. Top with a few tablespoons of dill cucumber sauce.
Kirsten On Tuesday, May 10 at 8:06 pm
Best grilled tenderloin around!
Bourbon Soaked Tenderloin
Serves 8
1 C. bourbon
1C. firmly packed brown sugar
2/3 C. soy sauce
1/2 C. lemon juice
2 C. water
1 bunch cilantro, roughly chopped (about 2 ½ cups)
5 sprigs of fresh thyme
4-5 pounds whole beef tenderloin, silver removed
Butcher's twine (ask the butcher for some)
1. Combine all marinade ingredients in a large plastic, zippered storage bag. Seal the bag, then give it a few squeezes to mix the marinade; set aside.
2. Tie skinny ends of the tenderloin to the thicker parts of the meat with butcher's twine. Put in the bag of marinade, and soak for about 4 hours in the refrigerator.
3. When ready to cook the tenderloin, heat the grill to high heat. Grill the tenderloin with the cover closed. Frequently turn the meat ¼ turn and baste with the marinade (about every 6-7 minutes or so.) Cook time is approximately 30 minutes for rare, or an internal temperature of 115 degrees. Add about 2 minutes of cook time for medium rare (120 degrees internal temperature,) and about 4 minutes (125 degrees internal) for medium.
4. Remove tenderloin from grill and allow to rest for 10 minutes, while tented with aluminum foil.
5. After resting, slice tenderloin against the grain to serve.
The Hussy On Tuesday, May 10 at 8:07 pm
Bow Chicken (if I win, I'll explain where the name came from….but then I'll have to kill ya)
1/2 cup cooking oil
1 cup vinegar
2 Tbsp. salt
1 1/2 tsp. poultry seasoning
1/4 tsp. white pepper
1 egg
6 BONE-IN breasts soaked overnight. Cooked low and slow the next day.
Simple is good. I tell ya'
Kirsten On Tuesday, May 10 at 8:10 pm
Kalbi: Korean Barbecued Beef
Serves 6-8
2 pounds of round steak
1/3 C. soy sauce
1/2 C. firmly packed brown sugar
2 Tbs. sesame oil
1/4 C. lemon-lime soda
4 cloves of garlic, minced
1/2 C. thinly sliced white onion
1 tsp. black pepper
1 tsp. sesame seeds
1/4 tsp. ground ginger
1/4 tsp. red pepper flakes
1. Thinly slice (1/4 inch or less) round steak against the grain; set aside.
2. Place soy sauce, sesame oil, lemon-lime soda, garlic, onion, pepper, sesame seeds, ginger, and red pepper flakes in a shallow baking dish. Stir with a fork to combine.
3. Place steak slices into the marinade and stir to evenly coat. Cover dish with plastic wrap and refrigerate over night.
4. The next day, skewer the beef lengthwise, keeping as straight as possible.
5. Grill steak over medium high heat, until done to your liking. I grill mine for about 1 1/2 to 2 minutes per side for medium-well done.
6. Serve with rice or noodles and a lot of fresh, steamed vegetables.
Amie On Tuesday, May 10 at 8:13 pm
Here Goes:
Grilled Flank Steak…Coca Cola Style
1 large Flank Steak (2 to 2 1/2lbs)
1 can of Coca Cola
1 jar of chili sauce (we prefer Heinz brand)
Salt & Pepper
Place Flank Steak in a sealable gallon-size freezer bag. Mix Coca Cola and Chili sauce together and place in the bag with the steak. Seal it and mash it all together so the steak is covered on all sides. Marinate for at least 2 hours and as long as overnight.
Remove steak from the bag prior to serving and wipe off all the marinade. Season with salt & pepper.
Using olive oil soaked onto a paper towel, coat the grill rack of your grill with olive oil. Preheat the grill with high, direct heat. The grill is hot enough when you hold your hand about an inch over it and you can only hold it there for about a second.
Grill for 4-6 minutes on each side. Half way through grilling on each side, turn the steak 90° so that you get more grill marks.
Flank steak is best eaten medium rare; well done will make it too tough. When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat and to keep the steak from drying out, and let rest for 10 minutes.
Make very thin slices, against the grain, and at a slight diagonal so that the slices are wide.
We love this with a simple salad of iceburg lettuce and homemade ranch dressing and hot, buttered french bread.
Amie On Wednesday, May 11 at 9:53 pm
PS…I think this recipe pairs BEST with the STEAKHOUSE RECIPE Bush's Grillin' Beans.
Lesli Joe On Tuesday, May 10 at 8:34 pm
Pineapple Chicken Yakitori Skewers
I got this recipe from a friend who lived in Japan for 2 years. Since he doesn't drink, he altered the recipe to make it alcohol free. It is super easy, sweet and sour, and just plain delicious. In fact, this was one of the first Japanese recipes that I ever tasted. I loved it and now I love all different kinds of Japanese food.
4 boneless chicken breasts
1 can pineapple chunks
20 small button mushrooms
1 bundle green onion
1 recipe of Yakitori sauce
1. Soak cubed chicken and mushrooms in sauce for one hour.
2. Cut green onions into 1″ pieces (mostly the white part)
3. Put chicken, pineapple, mushrooms, and onion on skewers.
4. Grill on high heat until lightly browned, turning after 2 minutes.
5. Brush with sauce. Cook 2 more minutes. Coat with sauce. Grill 30 seconds. Serve.
Yakitori Sauce
1 cup soy sauce
Juice of 1 can pineapple chunks
1/2 cup rice wine vinegar
6 Tbsp. sugar
1. Combine ingredients in saucepan.
2. Simmer 10 minutes until reduced by half.
3. Let cool.
4. Keep in refrigerator until use.
Linda Fitzgerald On Tuesday, May 10 at 8:35 pm
My dream is to visit your ranch. Choosing the winner on my husband's birthday is my good luck charm. Plus these ribs are always a huge hit and are the only ribs I will eat.
Barbecue Baby Back Ribs
4 pounds pork baby back ribs
1 cup brown sugar
1/4 cup ketchup
1/4 cup Worcestershire sauce
1/4 cup rum
1/2 cup chile sauce
2 cloves garlic, crushed
1 tsp dry mustard
fresh ground black pepper, to taste
Preheat oven to 350°.
Wrap ribs in double thickness foil and bake for 1 1/2 hours.
Unwrap and drain drippings.
Combine rest of ingredients in bowl and pour over ribs.
Marinate at room temp 1 hour or refrigerate overnight.
Grill 30 minutes, basting with sauce and turning frequently.
Bethany Addison On Tuesday, May 10 at 8:42 pm
Jalapeno Lime Brick Chicken
2 whole boneless, skinless chicken breasts
Kosher or Sea salt
Ground black peppercorns
1 teaspoon cumin seeds
3 cloves garlic, finely chopped
2-4 jalapeno peppers, seeded and finely chopped (leave seeds in for hotter chicken)
1/2 cup chopped fresh cilantro, plus more for garnish
1/4 cup fresh lime juice, plus 4 lime wedges for serving
1/4 cup extra-virgin olive oil
2 bricks, wrapped in aluminum foil (shiny side out)
Cut whole chicken breasts in half and trim off any excess fat or sinews and discard. Rinse chicken under cold, running water and pat dry with paper towels. Place breasts in a non-reactive baking dish.
Generously season the breasts on both sides with salt, pepper, and the cumin seeds. Sprinkle both sides of the breasts with the garlic, jalapeno, and chopped cilantro. Pour the lime juice and olive oil over the chicken, turning to coat both sides. Let the chicken marinate in the refrigerator for 1 hour.
When you're ready to cook, brush and oil the grill grate. Arrange the breasts on the hot grate, placing them on a diagonal to the bars. Pour any remaining marinade over them. Place one brick on top of each two breast halves. Grill the breasts for 2 minutes, then rotate them a quarter turn to create an attractive crosshatch of grill marks. Continue grilling the breasts on that side for 2 minutes longer. Turn the breasts over, place the bricks on top, and grill until cooked through, 4 to 6 minutes longer, again roating them after 2 minutes to create a crosshatch of grill marks. The total cooking time should be around 8 to 10 minutes. Test for doneness.
Transfer the grilled chicken to a platter and garnish with cilantro sprigs and lime wedges.
Peggy James Nacke On Tuesday, May 10 at 8:46 pm
A hometown fav – everyone has their own variety of "spedies" There is even a "spedie fest" Take several boneless chicken breasts and cube. Marinate in Italian salad dressing and about 1/2 can beer. Put the marinated cubes onto a skewer and grill. Then take the meat off with a soft piece of italian bread – that's it – yuuuum!
Miss Scarlett On Tuesday, May 10 at 9:35 pm
My family has been making this every Spring through Fall since I can remember. It originally comes from my aunt. Like any good family recipe, the amount of sauce to meat is determined by sight and years of watching Mom make it (the amounts below will be enough for about 4 pieces of chicken, depending on size).
Barbeque Chicken
1 can 8 oz. tomato sauce
1/2 cup orange juice
1/4 cup vinegar
1 1/2 tsp dried crushed oregano
1 tsp salt
6 peppercorns
1 clove garlic, minced
In jar, combine all. Shake well to blend. In shallow baking dish, pour mixture over chicken (always skin on – usually legs and a breast or 2). Cover and marinate 2 hours at room temperature or overnight in the refrigerator. Turn once during marinating. While marinating, make a second batch of the marinade sauce. Take chicken out of marinade and cook in pan you marinated in at 350 degrees in oven for about 30 minutes. Finish cooking on the grill using the marinade to brush on the chicken.
Havely On Tuesday, May 10 at 9:41 pm
This marinade recipe is good on ANYTHING! Makes delicious ribs too…
Black Chicken (SHRIMP or PORK)
1 cup canola oil
2 cups white vinegar (really, any kind of vinegar will do, I've used apple cider and rice)
5 tsp salt
5 tsp pepper
2 tsp seasoning salt
3 tsp garlic salt
1/2 stick of butter (or just go ahead and throw in the whole stick…it works)
Combine all ingredients. Bring to a boil. Let simmer for 20 minutes. Let cool. Marinate meat for 30 minutes before grilling.
Leslie Hunt On Tuesday, May 10 at 9:44 pm
Though I enjoy a grilled hamburger or steak, these are my ABSOLUTE favorite from the grill. My Father-in-Law addicted the family – he calls anything that comes off the grill before the main course "niff-naffers". You eat them hot, when you can first possibly stand putting them in your mouth. Enjoy!
Grilled Portabello Mushrooms
5 large portabello mushrooms
1/2 cup olive oil (estimated)
Garlic salt to taste
Clean mushrooms with a towel. Cut off stems and discard. Slice caps about 1″ thick. Place on a large rimmed pan. Pour on olive oil and toss so that each slice receives a liberal coating of oil. Sprinkle mushrooms with garlic salt – don't be shy.
Grill the mushrooms until slightly crispy on the outside and tender on the inside. Don't burn them – they cook fast! Serve hot. Oh, yum.
Denise Acoma On Tuesday, May 10 at 10:30 pm
Beef Fajitas
2 to 3 lbs. FLANK steak
Denise Aziz On Tuesday, May 10 at 10:43 pm
My last posting got messed up, please disregard.
Beef Fajitas
2 to 3 lbs. Tenderized flank steak
Bolner's Fiesta dry fajita seasoning
D.J. Jardine's fajita marinade
Spread dry seasoning liberally over both sides of the flank steak. Drop steak in a large Ziplocs bag. Shake jar of marinade well. Pour entire bottle of marinade over the steak. Seal, let marinate in fridge 24 hours, overnight. Grill til cooked to medium. Serve with your favorite fajita condiments. We like sour cream, grated co-jack, guacamole, Ree's homemade salsa and grilled onions and bell peppers. We use homemade tortillas also. Key to this successful recipe everyone always asks my hubby to make is this…..you must use tenderized FLANK steak, NOT skirt steak. You must use the Bolner's dry seasoning, you MUST use the special marinade, available here in Austin only at Central Market or you can order it online. And you MUST marinate overnight. These are melt-your-mouth fajitas.
Also great served with "fancy" queso:
1 lb Velveeta
1 pkg cream cheese
1 can of original Rotel
1 onion, finely chopped, sautéed in butter with breakfast sausage
Kathleen Bielich On Tuesday, May 10 at 11:39 pm
My mouth is watering, reading all the delicious entries. Yum! I am submitting a recipe that combines Pork alongside Bush's Texas Ranchero Grillin' Beans. Because pork and pintos go hand in hand, like Ranchers and cow piles.
Bush's Texas Ranchero Grillin' Beans and Glazed Pork Tenderloin wth Mango Salsa
(Serves 4 hungry peeps)
2 Pork tenderloins
Olive oil- for basting
Kosher salt and fresh ground pepper
2 T. Cajun seasoning
1 small jar Apricot preserves
Baste tenderloins with oil, then liberally season with salt and pepper, then season with cajun seasoning.
Fire up the grill! In the meantime, on the side burner, heat the apricot preserves on low heat, while grillin' and chillin', until liquified.
Grill tenderloins over medium heat, approx. 8-9 minutes per side, until internal temperature is 160 degrees. About 5 minutes prior to completion of cooking time, start slathering the tenderloins with the apricot preserves. Go ahead, slather a ridiculous amount on, they WILL be happy! Remove from grill, once done, and cover with foil to let all the juices redistribute and get happy. Now it's time to make the salsa.
Mango Salsa
1 ripe mango- peeled, pitted, and cubed
3 small Roma tomatoes- cubed
1/2 red onion-cubed
1 lime- zested and juiced
1 small handful fresh cilantro- chopped
1 jalapeno- minced, seeds and all
1 t. red pepper flakes
Kosher salt and fresh ground pepper- to taste
Olive oil- just enough to lightly coat salsa
Mix all ingredients.
Slice tenderloins against the grain and serve alongside Bush's Texas Ranchero Grillin' Beans and Mango Salsa.
erin godbey On Wednesday, May 11 at 12:34 am
This is a simple and delicious recipe I threw together recently… it's my new favorite "go-to" recipe, and we like it better than regular hamburgers! Blog post here: http://www.17dovestreet.com/2011/05/buffalo-chicken-burgers.html
Buffalo Chicken Burgers
1 lb. ground chicken
1 egg, lightly beaten
1/4 c. breadcrumbs
2 T. green onion, chopped
2 T. Louisiana-style hot sauce
1 clove garlic, minced
1/4 tsp. ground pepper
1/4 tsp. salt
Basting Sauce:
3 T. Louisiana-style hot sauce
2 T. ketchup
1 T. butter, melted
In a bowl, combine all ingredients for burgers, mix well. Shape into 4 patties. Place on wax paper squares and refrigerate, covered, for at least 30 minutes or up to 4 hours.
In a small bowl, combine all ingredients for basting sauce, mix well. Set aside.
Lightly oil grill. Preheat grill to High, then turn down to Medium heat. Use the wax paper squares to flip the burgers onto the grill, then peel off the wax paper. Cook for 10-12 minutes, flipping once. Brush the basting sauce onto each side while burgers are cooking. Serve hot on hamburger buns with a blue cheese or ranch dressing. Yield: 4 burgers.
– Ground chicken is a lot more fragile than beef. The breadcrumbs and egg help it to hold together, as does the refrigeration. The wax paper makes sure they don't fall apart as you place them on the grill.
– Make sure you use medium heat, a high heat will cause them to dry out.
– The burgers should not be pink inside. Safe internal temperature is 165 °F.
– These would be great topped with bacon or cheese!
– Parmesan Garlic Rolls pair perfectly as the buns.
Lauren B. On Wednesday, May 11 at 12:47 am
Our family's favorite summer grilling recipe is this simple pizza. Hope you like it as much as we do!
Grilled BBQ Chicken Pizza
yield: 4 large pizzas, enough to serve 6
1 lb. boneless skinless chicken thighs {about 6 small}
1 1/4 cups good quality BBQ sauce, divided
1 lb. pizza dough
1/2 pound bacon, cooked and crumbled
1/2 onion, sliced thinly
1 1/2 cups grated mozzarella cheese
1/2 cup grated cheddar cheese
1/4 cup chopped fresh cilantro
ranch or blue cheese dressing for dipping (if you're into that kind of thing)
In a large ziploc bag, marinate the chicken thighs with 1/2 cup BBQ sauce. Seal top and refrigerate until ready to grill.
Preheat BBQ grill to medium high heat.
Place chicken thighs on hot grill and cook 2-3 minutes per side or until grill marks appear and chicken in thoroughly cooked. Remove from heat and chop chicken into small pieces. Coat in another 1/4 cup BBQ sauce and set aside.
Roll pizza dough into a flat circle about 1/4 inch thick. {It doesn't have to be perfect!} Place on baking sheet until ready to cook.
Place pizza dough onto hot, greased grill. Cover and cook the one side until grill marks are visible and dough has puffed up slightly, about 2 minutes. Turn pizza over and top with remaining BBQ sauce, chicken, bacon, onions and cheese. Reduce heat to low and cover. Cook until cheese is melted and bottom crust is cooked, 2-5 minutes. Remove from grill and top with cilantro. Let pizza cool about 3 minutes before slicing. Serve with more BBQ sauce, ranch, blue cheese dressing and Smokehouse Tradition Bush's Grillin' Beans.
LisaT On Wednesday, May 11 at 1:01 am
My favorite grilling recipe is tequila-lime tri-tip. Its definitely a crowd pleaser …. for a crowd of all ages.
Beth Woolsey at Five Kids Is A Lot Of Kids On Wednesday, May 11 at 1:13 am
This is a wildcard entry! 'Cause that's the way I roll.
GRILLED HAM & CHEESE Sammies
with Basil Aioli SMOTHERED BUNS
Sammie Ingredients:
1. Deli ham, sliced thin, 2 lbs.
2. Cheese, manchego (um, YUM!) or provolone or even white cheddar, 12 oz.
3. Mini French baguettes (6 inch) or Hoagie rolls, 6
4. Arugula or other spring greens, 2 hands full
Aioli Ingredients:
5. Basil, a big ol' handful
6. Mayo, 2 cups (you really don't need this much, but I'd hate to be short on mayo)
7. Garlic cloves, 2 minced
8. Lemon Juice, 2 Tbsp.
9. Olive oil for drizzly purposes
10. Salt, to taste
Grind all the aioli ingredients together in a food processor, drizzling in olive oil during the grind and adding little bits of the salt 'til your eyes cross from the deliciousness of aioli. Yep, aioli's just another word for fancy, flavored mayo, but I won't tell if you won't.
Slice your French baguettes or Hoagies sandwich-style. Spread aioli inside your buns, then flip 'em, aioli side down, onto your grill and cook 'til they're golden and crispy. Then slather the inside with more aioli. Slather! Very important, or how else will you get smothered buns? And who doesn't want smothered buns?
Grab loose handfuls of ham, bunch 'em up on your grill (a small crossed grate works best so you don't loose any to the fire) and grill 'til the ham gets crispy and caramelized around the edges. Sprinkle ham with grated cheese and let it get melty.
Scoop up your ham & cheese and pack it into a warm smothered bun. Add arugula to the top, drizzle with a tiny bit of olive oil, sprinkle with a tinier bit of salt. Consider using extra aioli for dunking; 'cause that's what all the cool kids are doing.
Serve with Bush's Bourbon and Brown Sugar Grillin' Beans. And graciously accept compliments, 'cause that's good manners, and good manners are very important.
Carolyn Milani On Wednesday, May 11 at 8:45 am
This is my favorite grilling recipe! Everyone who trys this LOVES it!
Spicy Flank Steak
1/4cup olive oil
1/4cup minced parsley
4 garlic cloves, minced (or more if you like!)
2tsp. salt
2tsp. cumin
1Tb. coriander
1Tb. cayenne pepper
1Tb. pepper
1-1-1/2 lb. flank steak
In a large zip lock bag, combine all the ingreadients except flank steak. Seal and toss to combine ingredients forming a marinade.
Add steak to bag, remove as much air as possible, seal and toss or knead bag to coat steak with marinade.
Let meat marinade at least 30 min. up to 2 hours at room temperature, or 24 hours in the refridgerator. (Remove from refridgerator 30 mins. before cooking)
Cook over hot coals about 7 mins. per side. Let meat rest about 10 mins. before slicing.
Great by itself or as steak for tacos!
Robert Jenkins On Wednesday, May 11 at 9:01 am
Alright, Ree, this is about as simple as it gets. The trick to this recipe, though, is locating the best possible beef you can get your hands on (mail order it if you have to). It is my firm belief that good quality beef (or any meat) doesn't need a lot of seasoning. You want the flavor of the beef to shine. With that in mind, a little (or a lot) of sea salt and fresh ground black pepper can make a pretty bold statement. Sometimes I like to serve this roast with a little chimichurri for some Argentine flair, so I'll include that recipe, too.
Grill Roasted Ribeye Roast
1 Whole Boneless Ribeye Roast, about 5-8 # (consider 1/2 # per person)
Salt and Pepper
Heat a charcoal grill with the coals piled more on one side than the other. Rub the roast all over with salt and pepper. Lay it directly over the hot coals and sear it on all sides. When the roast is well browned move it to the side of the grill with less coals (indirect heat) and cook it until the internal temperature is 130° on an instant read thermometer. When the internal temperature is correct remove the roast from the grill and allow it to rest under a foil tent for about 10 minutes. This resting time will bring the temperature up to about 135° for a perfect medium-rare. Carve steaks off of the roast and serve immediately with chimichurri.
1 cup water
1 Tbsp. coarse sea salt
1 head garlic, separated into cloves, peeled, and minced
1 cup packed fresh flat-leaf parsley leaves, minced
1 cup fresh oregano leaves, minced
¼ cup fresh chives, minced
1 Tbsp. fresh sage leaves, minced
2 tsp. crushed red- pepper flakes
¼ cup red-wine vinegar
½ cup extra-virgin olive oil
Bring the water to a boil in a small saucepan. Add the salt, and stir until it dissolves. Remove from heat, and allow to cool. Mince the garlic very finely, and put in a medium bowl. Mince the parsley, oregano, chives, and sage and add to the garlic, along with the red-pepper flakes. Whisk in the red-wine vinegar, then the olive oil. Whisk in the salted water only as needed to create a sauce-like consistency but not runny. Transfer to a jar with a tight-fitting lid, and keep in the refrigerator. Slather on everything.
Kimberly On Wednesday, May 11 at 9:37 am
I was very sad to find out that this wonderful opportunity isn't open to Canadian Residents.
Ginny Mapes On Wednesday, May 11 at 10:16 am
Sweet & Simple Salmon
Large skinless, boneless half salmon (Costco) place in ovenproof dish.
Sprinkle with salt, dill weed, and brown sugar. Place dish on the hot grill. It will take about 15—20 minutes. Less time, the hotter the grill. When fish flakes apart easily it's done.
Serve with Bush's Homestyle Baked Beans.
Frances On Wednesday, May 11 at 10:16 am
Submitted shamelessly because I see no reason why I shouldn't offer Pork Wrapped in More Pork.
Bacon-Wrapped Pork Tenderloin – Grilled
2 pork tenderloins
olive oil
kosher salt
fresh ground pepper
bacon – average thickness (for the most part I prefer thick-cut bacon because…hello, it's bacon…but I think it's too hard to get the thick stuff crispy in this case.)
Preheat the grill so that it's nice and hot.
Trim the tenderloins as desired, but don't take off too much fat or the meat may dry out.
Brush the meat liberally with olive oil.
Season with salt and pepper on all sides.
Wrap the bacon around the tenderloins, securing with toothpicks if necessary.
Spray or brush the grill with nonstick stuff.
Put the meat on a hot grill, turning every 2 minutes or so (with tongs) to let the bacon cook and crisp.
Lower the heat to medium and continue cooking until temperature reads 145. (12-15 minutes or so)
Remove the meat to a plate and let it rest for at least 5 minutes before slicing.
Not a complicated recipe, but always a hit with my friends and family. The hardest part is wrapping the bacon so that it stays on during cooking, but part of the trick is to make sure it doesn't stick to the grill.
PS: Pick me! Pick me!
Rachel On Wednesday, May 11 at 10:45 am
Simple, simple, simple, but tasty, tasty tasty!
Grilled, Marinated Vension Tenderloin Steaks
1)Take one or two whole venison tenderloins and slice them into two inch steaks, and then butterfly each steak.
2)Place steaks in a ziplock bag. Add enough olive oil to coat steaks thoroughly. Add Greek seasoning-amount depends on your taste preference. Make sure steaks are evenly coated with olive oil/greek seasoning mixture. Marinate in the refrigerator at least 24 hours, but the longer the better-even up to a week. Move the steaks around in the bag daily to ensure even distribution of marinade.
3)Take steaks from bag and discard marinade.
4)Grill steaks to desired level of doneness while basting with your favorite marinade. I like Moore's Marinade. This step doesn't take long at all!
5)Serve these along side Bush's Steakhouse Recipe Grillin' Beans.
6)Enjoy-these melt in your mouth!!
Chrissy M On Wednesday, May 11 at 10:53 am
Mueller Family no fail grillin'
First I go to Costco or Sams and get the best cut of meat. I like center cut filet. yum.
Leave the meat sitting out for a couple hours, it needs to be room temp.
Coarse salt (sticks to the meat better) and freshly ground pepper. If I'm feeling adventurous, I chopped up some garlic and smear the steak with butter
Next step is my husband's favorite part. The fire. Must have charcoal. A piece of pecan wood in the fire gives it a nice smoky flavor.
Grill to medium or medium rare.
YUM! I'm hungry now.
Ginger Manuel On Wednesday, May 11 at 10:56 am
Sissy's Sunset Chicken
12 mixed pieces of chicken legs & thighs
2/3 cup butter
2/3 cup water
1/3 cp A1 Sauce
2 tsp. sugar
1 tsp. salt
2 tsp. flour
¼ tsp. Tabasco
1½ tablespoons lemon juice
Combine all ingredients in saucepan. Bring to simmer.
Remember- don't add the flour to hot ingredients- add it at the beginning.
Save 1/3 of the sauce for dipping when chicken is done.
Place chicken on grill over medium heat. Baste chicken with yummy sauce a couple times. Turn after 10-12 minutes & baste again. Right before you take chicken off, baste, baby, baste!
Serve with Texas Ranchero Bush's Grillin' Beans. Why? Because I'm from Texas & I like my beans with a little kick!
I'm crossing my fingers and toes in hopes that I win a trip to your Lodge for a weekend of food & fun!
♥ Sissy from Houston
Janet On Wednesday, May 11 at 11:17 am
Marinated & Grilled Flank Steaks
1 (2-3 pounds) Flank Steak
1/3 C. Red Wine
1/2 C. Soy Sauce
3 T. Creole Seasoning Mix
2 T. minced garlic
3 T. brown sugar
2 T. tomato paste
2 tsp. freshly ground black pepper
Place flank steaks in a plastic bag. Prepare marinade and pour in to plastic bag with flank steak. Marinate in the refriderator for 4 to 12 hours in advance.
Remove steak from marinade and grill for 5-7 minutes, depending on desired doneness.
Transfet steak from grill to platter and let sit for 5 minutes. Cut the steak into thin diagonal slices.
Marinade can be poured in to a small saucepan and brought to a boil. Lower heat to meduim and keep warm. Serve warm marinade with the sliced steak.
Yield: 4
Megan de Vos On Wednesday, May 11 at 12:32 pm
Asian Sate Flank Steak: Mix 1/3 c soy sauce, 2 Tb brown sugar, 2 Tb cornstarch, 1 1/2 Tb Hoison sauce, 1 Tb ginger minced and 1 Tb garlic minced. Once mixed pour over meat and marinate up to 4 hours then grill to your liking.
Serve with the following sauce: 1 C coconut milk, 3 Tb chunky peanut butter, 1 tsp sugar, 2 tsp lime juice, 1 tsp red curry paste, 1 tsp fish sauce. Mix all ingredients thoroughly and serve as a dipping sauce.
Matteson On Wednesday, May 11 at 2:11 pm
Cherry-Cola BBQ Ribs
2 pork rib racks
kosher salt and pepper
1 Tbsp cayenne pepper
3 cups ketchup
2 cups cherry preserves
1 cup cherry cola
1 1/2 cup dark brown sugar
2 Tbsp canned chipotle pepper in adobo
Preheat one side of grill.
Pat ribs dry.
Season generuosly with salt and pepper.
Combine 1 cup brown sugar and cayenne pepper.
Drizzle ribs with canola oil.
Rub with dry rub mixture.
Combine the remaining 5 ingredients in a sauce pot and bring to a simmer.
Glaze ribs with BBQ sauce.
Grill ribs just until you see grill marks.
Move ribs to the cool side of the grill.
Cover and bake for 1 to 1 1/2 hrs, basting ribs with more sauce every 20 minutes.
Gale On Wednesday, May 11 at 2:21 pm
There is a funny story about this recipe. You see, I have two kids who are mostly good, but they usually fight over who gets the last one of something…the last cookie, the last peanut, the last kiss from the dog, etc. So…I had only one can of raspberry soda and decided to take matters into my own hands before the fight. I decided neither of them would get to drink it but would still be able to enjoy it (I felt clever making a riddle). It all worked out, as I happened to have raspberry jam and a little bit of BBQ sauce from a few days back. This recipe is actually one of our favorites and the kids are now fighting over who gets the last chicken thigh as we speak☺ (Plus my kids love anything that makes their hands sticky and gooey).
Hot Sticky Mess Raspberry BBQ Chicken
1 cup BBQ sauce (homemade or store-bought)
1 small onion, diced
1 can (12 oz) Natural Raspberry Soda (Can use lemon-lime soda too)
½ cup raspberry preserves
1 tbsp. honey
½ cup pickled jalapeno's, diced (plus 1 Tbs. jalapeno liquid)
1 pound chicken thighs, skinless and boneless
In a medium sized bowl combine BBQ sauce, onion, soda, preserves, honey, jalapenos and jalapeno liquid: stir to combine. Remove 1-1/2 cups to a blender cup and blend until smooth: set aside. Place chicken in the bowl and marinate in the refrigerator for at least one hour.
When ready to cook, preheat grill to medium-high heat. Lightly oil grill grate. Remove chicken from marinade and place on grill until cooked through, about 5 minutes per side.
In the meantime place remaining sauce in a heavy bottom grill pan. Cook until thick and reduced while chicken is cooking.
Serve 2 pieces of chicken on a plate with a drizzle of your heated raspberry BBQ sauce and Bush's Smokehouse Traditional Grillin' Beans. Bush's baked beans offer the perfect accompaniment to an amazing, outdoor, sticky, fun, mess called dinner!
Serves: 6
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Kimberly Rao On Wednesday, May 11 at 2:27 pm
GRAND DAD'S BBQ BASTE/SAUCE— THIS is the BEST Grilled Chicken BBQ Baste EVER!! The recipe comes from my Grandfather and was created over 50 years ago. Consider yourself warned- boiling vinegar can make your house smell taddddd bit funky!
ENJOY!! Hope I win. PS I had to BRIBE my mother to give me this recipe. She holds it close to her heart since her father passed away many years ago. I told her that if we won, she could be my guest of choice. My Mama is an amazing woman and chef- to top it off, she has a condition called RP and is almost completely blind. The lady can still cook a killer 4 course meal though, and is always ready for a martini!
3/8 Cup canola oil
1 Cup Apple Cider vinegar
1/6 cup salt (1/2 of 1/3 of a cup)
1 heaping Tbsp. of poultry seasoning
1/2 tsp. garlic powder
1/4 tsp. pepper
Bring all ingredients to boil in a sauce pan. Keep warm – hot for basting while barbequeing. Baste and turn frequently. At the end when chicken is done, baste with melted butter.
unWine'd (Raphe Reeves) On Wednesday, May 11 at 6:32 pm
Coffee-Encrusted, Pan-Seared, Beef Fillet
2 @ 8 – 10 oz beef fillets
1/8 c finely ground coffee beans, bold
1 tsp cayenne pepper
1 tsp onion powder
1 tsp paprika
1 tsp chili powder
2 Tbsp brown sugar
1 tsp ground sage
1. Mix well, all the spices with the ground coffee beans.
2. Apply a light coat of EVOO over the entire fillet.
3. Coat the fillet with the dry rub. You may not use all the rub. I prefer a light coat over the entire fillet. If you're concerned that you may not like the taste of the ground coffee beans in the rub, prepare one fillet with this rub and just use EVOO, Kosher Salt and Cracked Black Pepper on the other so as to compare. The other spices really do balance the ground coffee beans.
4. Let the rub stay on the fillets for at least a couple hours and make sure the fillets are at room temp before you start to cook/grille.
5. Heat the grille to 450 – 500 degrees while the skillet is getting hot.
I heat an old cast iron skillet, in the oven, to 500 degrees. Next, I transfer that skillet to the side burner on my grille. You can transfer the skillet to your cooktop but this will produce smoke when the cooking starts.
6. I drop 1-TBSP of butter in the skillet and then drop both fillets in the skillet. Move the fillets around at first to keep them from sticking. Cook them 3 minutes with out turning.
7. Drop in 1-TBSP of butter and turn the fillets, cooking 3 additional minutes. After the three minutes are up, I transfer the fillets to the 450 degree grille. Or, you can transfer back to your oven at 450 degrees if you prefer. I cook the fillets for six additional minutes (without turning). This gives me a nice med-rare. If you prefer your fillet medium, grille for 10 minutes instead of six. Adjust cooking time for your preference.
Erin On Wednesday, May 11 at 6:44 pm
I made my first ever Carne Asada just for this contest! I looked at a few recipes and talked to some friends and came up with this recipe. We ate it last night for dinner and it was a hit!
Carne Asada
2-3 pounds of flank steak
2 limes, juiced
2 Tbsp of minced garlic
2 tsp of salt (I used a guava smoked salt but regular salt would do!)
1/2 of a 4oz can of sliced green chiles with juice
1/2 tsp of cumin
1 tsp of chili powder
1 can of Bush's Black Bean Fiesta Grillin' Beans
Combine meat, lime juice, and all spices into a large ziploc and let the steak marinade, no more than 2 hours. Grill to perfection and serve with a good helping of Black Bean Fiesta on the side.
*A blended margarita wouldn't hurt either!
Joy On Wednesday, May 11 at 8:06 pm
I am a hard working Tulsa teacher. I love my job but I am ready for summer – grilling and some r&r by the pool; until I start a summer job, which is a necessity. Your grilling party sounds great; the problem is I have no grill and have no idea how to grill. When I smell the neighbor's grill firing up I start to mow so maybe they will see me, feel sorry for me and offer me a bite or two. I try to invite myself over to my parent, family and friend's houses if I hear they are grilling. Just call me a summer party crasher. I have no grilling recipe but I would love to crash your grill party; I will set the table, bring a side dish, provide many laughs, and even help with the clean up. What do you say? Please!
Charlotte DeMolay On Wednesday, May 11 at 8:25 pm
Recipe for Bush's Grillin' Beans Contest
Sweet and Spicy Chicken
3 cups Apple cider
1/4 c kosher salt
2-3 lbs chicken thighs (or legs or a mix..but use bone-in!)
Fresh ground pepper
2 jalapenos, seeded & diced
3/4 c apricot jelly
1/2 teaspoons cumin
2 tablespoons olive oil
Mix salt and apple cider. Put chicken in either a baking dish or large freezer bag, add marinade. Let sit in refrigerator at least 4 hours, preferably overnight, turning if necessary.
Remove chicken from marinade and pat dry. Season on both sides with fresh ground pepper. Heat grill to medium heat. Add chicken grilling on each side for 3 minutes.
Mix together jalapenos, jelly, cumin and olive oil. Baste chicken, cook for 1 minute. Turn over and baste other side. Continue turning and basting every 1-2 minutes until chicken is done (I use a grill thermometer..165 F) or when juices run clear.
Serve with Bush's Grillin' Beans Smokehouse Tradition
Sweet, spicy, & smoky.mmm good!
Sara On Wednesday, May 11 at 8:46 pm
I LOVE this marinade for its simplicity and fantastic flavor it brings to the meat. It can be used on chicken or steak. (The chicken is my favorite)
1 clove garlic minced
1 TBSP brown sugar
1/2 tsp pepper
1/2 tsp ginger
1 TBSP oil
1/2 c pineapple juice
1/4 c soy sauce
Combine all and pour over chicken or meat–piercing the meat first. Let marinate for 3+ hours and then grill away! Yum!
Stephanie Navarro On Wednesday, May 11 at 10:43 pm
Corner Shrimp
We're going to marinate these big fellas first. Grab your seasoned rice wine vinegar and aim 1 and 1/2 cups of it into a big bowl. Next into the bowl goes 1/2 cup of soy sauce, 2 tablespoons brown sugar and 1 tablespoon of sesame oil. Ginger and garlic want to join the party in the bowl…in they go…as much as you like…I'm not mad at ya if you adjust any of the ingredients. Spice it up with a little cayenne or leave it just like it is. Let that sit for an hour and yourself too-find a corner and a good book and these shrimp will taste even better. (You are forbidden to do laundry in this hour.) Hour's up! Skewer the shrimp. 1-2 minutes per side on the grill. Dust with fresh finely chopped rosemary. This makes about 20 or so large shrimp. Sitting in the corner never tasted so good…
James T. Willett On Thursday, May 12 at 7:31 am
1- 2pack Tyson's pork tenderloins
Cavender's seasoning
6 pack Miller beer
Head Country BBQ Sauce
Turn grill to High, let it heat up.
sprinkle a good amout of Cavender's on all surfaces of tenderloins. Place both tenderloins on grill. Turn every 5 minutes. Each time you turn the tenderloins, pour some beer onto them.
Should take 30 to 45 minutes of grilling. Cook until internal temp is 145 to 150. Remove from grill and let set for 5 minutes. Slice using an electric carving knife slicing into 1/4 inch pieces.
Serve with Head Country BBQ sauce.
Quick, easy and yes, so good
Susan On Thursday, May 12 at 8:39 am
Papa Jim's Asada Pork Tenderloin
Start a very hot fire in your grill, or Big Green Egg if you're lucky enough to have one.
Prepare the Marinade
1 T. ground chili powder
1 & 1/2 t. hot paprika
1 t. ground cumin
3/4 t. dried oregano
1 t. salt (sea salt, if available)
1/8 t. ground cayenne pepper
4 cloves of garlic, finely chopped
1/4 C. extra virgin olive oil
2 T. lime juice
Place Pork Tenderloin in a gallon size ziplock baggie. Pour Marinade over the meat and thoroughly seal the baggie. Massage the Marinade into the Pork Tenderloin and let the meat marinade at room temperature for 35 – 45 minutes.
Turn and massage the marinade into the meat every 10-15 minutes while preparing side dishes, setting the table, enjoying your guests and your favorite beverage
Grill Pork Tenderloin over a very hot fire for 4 minutes – rotating every 2 minutes.
Reduce the fire and grill Pork Tenderloin until medium rare (145 degrees internal temperature).
Remove Pork Tenderloin from fire and wrap loosely in aluminum foil for 5 – 7 minutes (pork will continue cooking).
Check internal temperature before serving – USDA recommends 160 degrees for pork (we personally enjoy a more moist, medium rare temperature of 150+).
Slice Pork Tenderloin into generous 1 & 1/2 inch slices.
Delicious Hints~
We serve the Pork Tenderloin over Brown Rice and Steamed Spinach along with grilled vegetables and a side of Homemade Roasted Corn & Black Bean Salsa.
(Serve with your favorite barbecue sauce if desired).
In case you'd like the Salsa Recipe, here it is too~
Papa's Homemade Roasted Corn & Black Bean Salsa
Roast Corn on the Cob on the grill – still in the husk.
Remove husk & cut corn off the cob.
Mix corn in with black beans cooking on the stovetop.
Add your favorite salsa – we like to use a Verde Salsa.
Add your own favorite additions – we add fresh garlic, salt & pepper.
Wine Recommendation~
Delicious with a Red Syrah – we really enjoy Krupps Brothers Black Bart's Bounty Syrah!
Traci E On Thursday, May 12 at 8:54 am
First of all, I´d like to thank you so much for not only to ply my cooking, but also for putting together this contest and giving some lucky people to meet you and experience your life and your humor first-hand. As a matter of fact, my coworker and I read your site daily. And we love you. And we think life there sounds just too good to be true. And
we want to live there. Want to adopt us? Oh yeah….I´m older than you are. Oh well…..anyhoo, hope you like this – it´s something a little different, totally yummy, and actually (can be, depending on which route you take) pretty healthy for you! Grins!
Grilled Jerk Fish with Mango-Papaya Salsa
For the fish:
· 4 fish fillets (cod, catfish, talapia, whatever cranks yer tractor) *
· 2 green onions, finely chopped
· 1 jalapeno pepper, seeded and chopped
· 2 tablespoons brown sugar
· 2 tablespoons Worcestershire sauce
· 2 tablespoons white wine vinegar
· 1 tablespoon fresh ginger, minced
· 1 garlic clove, minced
· 1 teaspoon allspice
· 1/2 teaspoon dried thyme
· 1/4 teaspoon salt
· 1/8 teaspoon black pepper
· Olive Oil
*Note: Go on and use whatever type of fish you want, (or that cranks yer tractor, as stated) but usually a firmer, "meatier" fish is best.
For the Salsa:
1 ripe Mango, peeled, pitted and diced
½ medium red onion, finely chopped
1 small-medium papaya, peeled and diced
1 can mandarin oranges, drained
1 can Bush´s black beans, rinsed & drained well.
Juice of ½ a small lime
Chopped fresh cilantro (about a handful or to taste)
(Chopped jimica works well too)
For the fish, wash thoroughly and drain well on papertowels. Meanwhile, combine all the stated ingredients and mix well. Lightly coat your fish with olive oil, and rub mixture into
fish. cover with wrap and let marinade for at least a ½ hour. You certainly can use a
premade marinade as well. I strongly recommend something as authentic as you can get if you chose to go this way.
Meanwhile go on ahead and make the salsa. Just throw it all together and give it a stir. You can use a little juice from an orange if you´d like. Not too much tho or everything gets soggy. YUCK! It´s about texture people, texture!!!
Now. There are two ways you can go about cooking your fish. The first is the not-so-
healthy-but-oh-is-it-GOOD way. Regardless if you go with option one (non-healthy) or
option 2 (healthy), you´re going to need to get your grill going over medium to medium high heat. Either option, but especially with #2 I HIGHLY suggest using some soaked hickory or mesquite smoking wood. It´s just too yummy!
Okay, on with Option 1: Once your grill is nice & heated up, get out your good ole cast iron skillet, put it on the grill and melt a whole lotta butter. LOTS. So the pan is about ½
full. As far as using a skillet on the grill? Trust me. I don´t know why, but it tastes better
using the skillet on the grill as opposed to on the stove. Once that´s sizzling, Throw the fish in and it should almost "sear" the outside, making sort of a crust. Once It starts to lightly flake, flip it on over (CAREFULLY) & let the other side "get a lil flakey"…..
I personally AM a little flaky so this works well for me.
Okay, so once it´s done, scoop it on out, (might wanna drain a little bit on some paper
towels) And BE CAREFUL-HOT STUFF!!!! (and don´t set your scorching hot cast iron
skillet on a Plastic topped table cloth. That stuff melts!)
Add some salsa & you are good to go!
Option two is just really throwing it on the grill – I advise using a fish "grate" sprayed
with non-stick spray. Or you May have fish in the fire. And it´s lost forever. What´s not
permanently stuck on the grill from not using a spray, that is. The smokey flavor of the
wood will add not only a subtle yet distinct taste but a little extra texture too.
Go for the salsa on top or on the side-it makes a great side salad too, and helps cut
some of the heat of the jerk. Bush´s Steak House Beans would taste awesome with this as an accompaniant to the black beans in the salsa. Some sort of dense bread to go with it and maybe sweet potato "fries" or rice would be great! And, of course, you can´t
forget the mojito(s)! And temporarily transport yourself to the tropics……aaahhh……
Thank you again ma´am for letting me spout off here….if you try my lil concoction, I hope
you like it!!! Keep the great posts of your life comin´ so we can live vicariously through you!
All my best,
Traci E On Thursday, May 12 at 9:48 pm
Oh, also might want to add some not-too-ripe avacado diced up in the salsa as well!
Rox On Thursday, May 12 at 8:59 am
Grilled Peaches with Mascarpone and Amaretto Sauce
6 large peaches, pitted and cut in half
1 tsp. canola oil
1 cup Mascarpone cheese (room temperature)
2 tsp. fresh orange zest
2 tsp. powdered sugar
2 tbsp. dark brown sugar
3/4 cup amaretto liqueur
2 tbsp. water
Turn your grill on to medium heat. Brush the fleshy side of each peach with a little canola oil to prevent sticking to the grill. Place the peaches, face down on the grill and let them cook undisturbed for five minutes. Remove the peaches and transfer them to a baking dish, grilled side up.
Add the amaretto liqueur, the water, one tsp. of the orange zest, and the dark brown sugar to a small saucepan and let it simmer for about 8 minutes. Once all of the ingredients are dissolved, pour this mixture over the peaches, making sure to coat all of them well.
Next, mix the powdered sugar, mascarpone cheese, and the rest of the orange zest and place a dollop in the center of each peach where the seed was.
Diana O On Thursday, May 12 at 9:22 am
My Recipe. I love this recipe. So divine and chicken with a twist!
6 ounces milk italian sausage
1/4 cup finely chopped celery
1/4 cup chopped onions (I use minced onion -the dehydrated ones)
16 chicken wings
Burbon BBQ Sauce
In a small bowl, combine sausage celery and onions.
To prepare the chicken, cut the drumette secion off each wing. On the remaining pieces, slide your finger under the skin an dloosen it from the meat to create a small pocket. Press 1 tablespoon of the sausage mixture into each pocket.
Preheat grill, reduce heat to medium (I use a gas grill….)
BBQ Sauce: In a small saucepan, combine 1 1/2 cups bbq sauce, 1/4 c burbon, 2 tbs soy sauce, 2 tbs yellow mustard, and 1 tbs worchestershire sauce, 1 tbs lemon juice. Cook and stir until boiling. Simmer uncovered for 5 minutes.
Brush chicken with the sauce mixture, and transfer to grill. Cook chicken turning occasionally and rebrushing with sauce each time you turn the chicken.
Serve with your choice of beans and potato salad! Yum Yum!
Cami G On Thursday, May 12 at 9:24 am
Pepper Jelly Grilled Peppers
10 Jalapeños
1/8 c Olive Oil
4 oz Cream Cheese
20 peeled and deveined shrimp with tail on
1/2 c pepper jelly room temperature
10 slices of thin bacon
Sliced Green onions for garnish
Preheat oven to 350 degrees. Slice jalapenos in half horizontally and remove seeds and ribs, leave stems for appearance. Toss in an 1/8 c of olive oil then throw them on the grill for 5 minutes to start the cooking process, remove from grill and smear approximately a teaspoon of cream cheese in each pepper half, set aside. Cut bacon in half and lay on a rack on a cookie sheet and pre-cook for 5 minutes. The bacon should still be pliable but should have rendered some fat. Toss the shrimp in ¼ c of pepper jelly. Lay shrimp with tail sticking up near jalapeno stem then wrap pepper and shrimp with bacon. Secure with toothpick if necessary. Brush the outside of the peppers with the remaining pepper jelly then grill for 10-15 minutes until bacon is nice and crispy. Place on platter and sprinkle with sliced green onions. Then enjoy!
Gav Martell On Thursday, May 12 at 9:55 am
I get to BBQ a LOT – but there is no question that the greatest recipe of mine is far and away this beef ribs recipe. Low, slow, and oh-o-so-good:
Died & Gone to Heaven Beef Ribs
Serves: 4
2 full slabs beef ribs
1/2 cup honey
1 cup premium apple juice
1 1/2 cups quality bbq sauce
Dry Rub:
3/4 cup salt
1/4 cup seasoned salt
1 cup Sugar in the Raw
1/2 cup granulated brown sugar
1/2 cup chili powder
2 tablespoons coarse ground black pepper
1/2 tablespoon cayenne pepper
1 teaspoon ground sage
1 teaspoon ground thyme
1. Trim the ribs. Rub each rack liberally with dry rub.
2. Preheat grill on Low for indirect heat. Place the ribs away from the heat source and cook until the ribs are just caramelized, about 2 hours, flipping every 30 minutes.
Preheat oven to 325 degrees F. Dump the ribs in a large foil pan with apple juice. Glaze with honey, and cover with foil. Place in oven for one hour.
Preheat the grill to High for direct cooking. Throw the ribs back on the grill to sear, about 2 minutes per side.
Remove ribs from grill, cut into individual portions, brush liberally with bbq sauce. Enjoy!
CindyAz On Thursday, May 12 at 10:11 am
Take a London Broil and season both sides with Montreal Steak seasoning. Let the steak set out about 30 minutes to take the chill off. Make sure you put the dog out of the house lest she jump on the counter and make your meal vegetarian for you. Then you fire up your choice of grill to medium heat and cook that bad boy until it is your desired doneness, remember that the steak will continue cooking after you take it off the grill so leave a little leeway. Tent the steak with heavy-duty foil for 10-15 minutes to let the juices set up in the meat not on the platter. Meanwhile, mix up some mayo and prepared horseradish to make a fabulous dipping sauce. Use as much or as little horseradish as your tastes desire to about 1/2 mayo. Slice the steak on a bias and serve with horseradish/mayo dipping sauce. This is slap your grandma good and so so simple.
Kara On Thursday, May 12 at 10:19 am
I am submitting for my husband, but I also lend a hand in making them! He makes the BEST grilled pizzas EVER! Everyone is always asking when he is making them again so they can get their fixin! One day he even made about 20 pizzas for everyone!!
He makes homemade pizza dough in the bread maker
Put in the breadmaker in the following order:
1 2/3 cup of warm water
1 Tablespoon Olive Oil
1 tsp salt
2 tablespoon milk
4 1/2 cups of bread flour
package of dry active yeast
Pretty much the only "recipe" is for the crust. Otherwise, he just makes up different types of pizzas. Some of the regular favorites are Chicken Bacon Ranch, The Burner (YUM!) (butter, garlic, chicken, onion, and jalapenos), BBQ Chicken, All Meat, and Taco, Macaroni and Cheese to name a few………
Jessica On Thursday, May 12 at 10:24 am
My husband Neil just made the most incredible pork chops, they are definitely a MUST TRY!
4 1- to 1 1/4-inch-thick center-cut bone-in pork chops
1/2 cup honey (or brown sugar)
1/4 cup dijon mustard
1/4 cup lemon juice
1/4 cup soy sauce
2 cloves garlic, crushed
3 teaspoons coarsely ground black pepper
1. Combine brown sugar/honey, dijon mustard, lemon juice, soy sauce and garlic in a bowl. Stir until sugar dissolves.
2. Place pork chops in large resealable plastic container or bag. Pour marinade over pork chops; seal bag/container. Refrigerate for at least 4 hours (we typically marinade overnight), shaking container or turning bag occasionally.
3. Prepare barbecue (medium-high heat). Sprinkle pork chops with fresh cracked pepper.
4. Grill pork chops until instant-read thermometer inserted into center of chops registers 145°F to 150°F, about 5-7 minutes per side, brushing with leftover marinade and moving chops to cooler part of rack if burning.
5. Transfer chops to platter; cover with foil, and let stand 5 minutes. Serve.
And since I've been using some of your photography tips, check out the step-by-step pics here: http://www.kohlercreated.com/blog/?p=11552
Jessica On Thursday, May 12 at 10:25 am
Woops, I forgot the title, "Sweet Mustard BBQ Pork Chops"
Jennifer B On Thursday, May 12 at 10:29 am
These sprouts are a perfect side and compliment any barbeque main dish. While you have the grill hot, might as well throw them on!
Grilled Brussels Sprouts (serves 4 but it's easy to adapt for larger crowds)
24 brussels sprouts (cleaned)
2 tb olive oil
1 tsp kosher salt
1 tsp cracked black pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp celery salt
1 tsp lemon zest (and a squirt of lemon juice for good measure)
1. Score the bottom of the sprouts (one cut is fine)
2. Place sprouts in boiling water for NO MORE THAN 5 MIN (or you will get mushy sprouts)
3. Mix remaining ingredients above and drizzle on drained sprouts
4. Place on hot grill using a grill basket or pan, turn every 4 minutes for a total of 12 min.
5. remove from hot grill into original bowl and toss to absorb any remaining seasoning
6. Yum!
(adapted from a Food 52 recipe)
Sharla On Thursday, May 12 at 10:31 am
Juicy Grilled Burgers
I use the leanest ground beef I can find. I simply pour some Extra Virgin Olive Oil on a large cutting board, shake on some Montreal Steak Seasoning onto the oil. Then I press the ground beef onto the oil and seasoning and mix it together well. Then pat out the burgers into patties. Grill on medium heat until cooked through. Yummy!!
o2bme (Leslie) On Thursday, May 12 at 10:31 am
Boneless Skinless Chicken Breast Strips (or cut your own from boneless skinless chicken breasts) (should be approx. 2 or so inches wide or at least the width of a strip of bacon)
Bacon (uncooked)
Jalapenos (cut into thin strips)
Pepper Jack cheese (or Monterey Jack) (cut into strips to fit chicken strips)
Season chicken strips with chicken fajita seasoning. Then take one of the chicken strips and lay it on top of a piece of bacon. Take a strip of jalapeno and of the cheese, place at one end of the chicken, then roll everything up to the other end of the chicken, securing with a toothpick. Repeat until all chicken strips are rolled up.
Very important to the flavor of the recipe, must be cooked on a hickory smoked grill! (hickory chips soaked in water)
Also very important, must be served with a side of Bush's Grillin' Beans. Any will go with this Armadillo Chicken, but my fav are the Bourbon and Brown Sugar Bush's Grillin' Beans!
o2bme (Leslie) On Thursday, May 12 at 10:43 am
I didn't put any measurements, because it really comes down to just how many pieces of chicken strips you want to cook. However many chicken strips there are, are how many pieces of bacon, jalapeno strips and cheese strips you will need.
o2bme (Leslie) On Thursday, May 12 at 11:04 am
I didn't put any measurements because it really all depends on how many chicken strips you want to cook. However many chicken strips there are, are how many pieces of bacon, jalapenos and cheese slices you will need.
Ashley On Thursday, May 12 at 10:40 am
I think I would honestly die if chosen! This is not a fancy recipe, but I've never tried another after using this, the lemon lime soda really creates an amazing flavor!
Steak Kabobs
2 lbs sirloin steak, cut into cubes for kabobs
1/4 lb mushrooms, stems removed
2 bell peppers, cut into wedges
1 red or white onion, cut into wedges
(add or substitute with any other favorite veggies, cut in sizes easy to put on skewers)
1/4 c soy sauce
3 tbs dark brown sugar
3 tbs white vinegar
3 garlic cloves, crushed
1/2 tsp cayenne
1 tsp salt
4 oz lemon lime soda
Whisk all marinade ingredients in bowl and add steak pieces, marinate for 6-8 hours. Cut the veggies into sizes specified above. Once steak is done marinating, put all ingredients on skewers, and grill for 5-10 minutes, depending on your preference for how the steak is cooked.
kristy b On Thursday, May 12 at 10:48 am
Ingedients – chicken tenderloin ( amount depends on bacon say 3 slices of bacon per tenderloin), bacon (thinner the better), cream cheese, yellow onion (or vidalia), jalepeno slices in can, all purpose season, itialian dressing
Cover your counter in wax paper so its less messy. Then lay out your bacon slices in a row one next to the other in a single strip on the wax paper. Cut each of your tenderloins into 3 pieces. Open cream cheese, jalapenos, slice onion into quarters before the next steps. Your hands will be messy so its better to take the jalapenos out of the jar. Now lay chicken pieces on the end of the bacon closest to you on top of all your slices. I make it like an assembly line. Now add jalepeno on the chicken, then a scoop of cream cheese, and a onion piece. Now roll it up into a ball and close it with a toothpick thru the ball. Sprinkle the bullets with seaso and pour italian dressing on top then grill..
Mary Marlowe Leverette On Thursday, May 12 at 10:55 am
This is a quick and easy recipe to fix for dinner. Just a few minutes prep in the morning to marinate the steak and a quick trip to the grill and dinner is ready! You can even allow family members to assemble their own wrap. Add some Bush's Grillin' Texas Ranchero Beans and you've got some good eatin'!
Southwestern Sunshine Beef Wrap
1 pound skirt steak
2 large oranges, juiced and zested
8 10-inch whole wheat flour tortillas
1 16-ounce jar black bean dip, mild or spicy
1 avocado, peeled, pitted and sliced into 8 slices
2 cups shredded lettuce
Place orange juice, zest and skirt steak in a resealable food bag. Marinate at least 30 minutes or overnight. Heat grill to medium heat. Drain steak and grill to desired level of doneness, remove from heat and allow to rest for 5 minutes, then slice into strips. To assemble wraps, place ¼ cup black bean dip on each tortilla, top with 1/8 of beef strips, one slice of avocado and ¼ cup shredded lettuce. Wrap each tortilla and cut in half. Serves 6 – 8. Serve with Bush's Grillin' Texas Ranchero Beans.
CarlyW On Thursday, May 12 at 10:55 am
Blue Cheese-stuffed Sliders*
Ingredients: 1lb Ground Chuck
2 cloves minced garlic
Salt (to taste)
Pepper (to taste)
Goat Cheese
1 Onion, sliced into relative thin but cohesive discs
Olive oil
Bacon (optional, but not really)
8-9 split buns or rolls
Line a sheet pan with wax or parchment paper. Place the meat in the middle of the pan. Cover the meat with a large sheet of plastic wrap and roll meat with a rolling pin until it covers the surface of the pan in a very thin layer. Remove the plastic wrap, and sprinkle the meat with minced garlic and salt and pepper.
On one half of the meat, scoop 1/2-1 tablespoons of blue cheese crumbles every inch or two, so that there are 8 or 9 evenly-spaced loose scoops (depending on your size/shape sheet pan (this sounds more complicated than it really is, trust me).
Fold the meat in half, from side to side like a birthday card, using the parchment paper. Use a sharp knife or pizza wheel to cut the meat into 8 or 9 even squares, with each lump of cheese sandwiched by the meat in the middle of the square (see, I told you it would make sense). Press to flatten a bit and make everything come together, but not so much that the blue cheese squishes out.
Meanwhile, drizzle the onion slices with olive oil and butter each half of bun/roll.
Grill the burgers and onion slices over charcoal (if possible) 5 minutes on each side (a few minutes less or more depending on how hot your charcoal is) . Grill the buttered side of each bun/roll for 2 minutes or until toasty.
Spread a small amount of mayonnaise on each bun and top with the burger, crispy bacon, and grilled onion. Serve immediately.
*Blue Cheese seems to be a crowd-pleaser, personally, I prefer it with goat cheese.
CarlyW On Thursday, May 12 at 11:11 am
Oh yeah, and THESE I would serve with Bush's Smokehouse Tradition Grillin' Beans.
Diane On Thursday, May 12 at 11:16 am
Beachside BBQ Stuffed Jalapenos!
Mixed together
marscapone cheese
shredded cheddar
diced scallions
diced cooked sausage
spoon into halved/seeded jalapenos
press chees mixture side into cornbread stuffing mix for a crispy top (trust me on this)
grill until melted and oozy
clean plate club everytime!
Nancy On Thursday, May 12 at 11:17 am
My recipe for Baby Back Ribs is about as simple as it can get. I guess it's more of a method than a recipe. Aside from the ribs themselves (which I buy at Sams) I use Oklahoma-made Head Country seasoning as a rub. I also use my dad's old Hasty Bake grill/oven (made here in Tulsa) to smoke/cook them in.
The 3-4 racks of ribs are removed from packaging, rinsed and patted dry with a paper towel. I then generously sprinkle the seasoning all over- front and back- and rub it in. I let them sit out at room temp while preparing the grill and soaking the hickory chunks.
When the Hasty Bake is ready, I slowly cook and smoke these for 3-4 hours. You can see the results HERE: http://bit.ly/lktZS2 (scroll down past my adorable grandson). Head Country BBQ sauce is a wonderful accompaniment and the Sweet version tastes very much like my dad's sauce did.
Marie On Thursday, May 12 at 11:18 am
So badly want to enter my awesome recipe…
But, as it turns out, I have plans for June 11th. I'm going to be in Tulsa, cheering my niece on for the Miss Oklahoma's Outstanding Teen pageant. Hopefully I can smell the grilling goodness from there, it's not too far! GO MISS PIEDMONT'S OUTSTANDING TEEN!