text:
May 09 2011
Ten Grilling Tips…and Grilling Recipe Contest Reminder!
Just one week left to enter the Bush's Grillin' Beans/Pioneer Woman Recipe Contest!
Go beyond hot dogs and burgers and submit your very best recipe for grilled chicken, steak, chops, shrimp…you name it! Recipes should be relatively easy to prepare, use accessible, widely-available ingredients paired with one of the six varieties of Bush's Grillin' Beans, and—most of all—taste delicious. Four winners (and their guests) will be chosen to travel to the ranch, prepare their recipes on camera and enjoy a country cookout.
Now through May 16: Submit your grilled entrée recipes.
(FYI: here are the Official Contest Rules.)
To submit, enter your 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 all enjoy a cookout on the ranch!
Grilling is one of those things you just have to jump in and "do," and it gets easier (and more fun) all the time. Because I don't love sweating, I'm often guilty of passing the grilling duties on to my husband and his brother. It's the kinda gal I am, and they can pretty much grill anything I hand them.
In case you're new to the grilling game, but are raring to fire up the grill to create your entry for the Bush's Grillin' Beans/Pioneer Woman Recipe Contest, here are ten tips to make your cookout great! This is just a start, of course. Feel free to shout out your own expert grilling tips in the Comments section below.
Happy grilling, my friends!
1. Go Big, Baby! Grill thicker cuts of meat. If you need to grill a thinner cut (e.g., flank steak) be prepared to grill the meat for a very short time, around a minute or two per side.
2. Lose the Fat: Trim meats of excess fat. Marbling throughout the meat is fine, of course, but cut off excess chunks of fat to avoid spattering. My dogs love this tip.
3. Don't Hate: Marinate! Marinate chicken, steak and chops ahead of time to ensure extra scrumptiousness. (Be sure to refrigerate!) This'll ensure not only lots of flavor, but more moisture, too.
4. Soak wooden skewers in water before threading chicken, steak, pork, veggies or shrimp. This'll keep the skewers from going up in flames over the hot fire.
5. Be prepared! Assemble a clean platter, tools, seasonings, etc., ahead of time so you won't have to leave the grill to run back into the house.
6. Use long-handled tools. This'll ensure the hair on your forearms remains intact.
7. Wear heavy-duty gloves. Marlboro Man wears deerskin work gloves when he mans the grill. Makes it go much more quickly and smoothly.
8. Wait until the end of the grilling process to brush on heavy, sugary sauces. Otherwise, the sugar in the sauces is prone to burning.
9. I try to turn chicken, steak and chops as few times as possible. Turning meat only once is ideal!
10. Dress in cool clothes and have a bottle of water nearby. In the heat of summer, standing over a hot grill is like standing in an inferno. If you fainted, it would kinda ruin the party.
Feel free to share your own grilling tips below!
113 Comments and 13 Replies
Tina On Monday, May 9 at 2:28 pm
Wooden scewers are great and don't burn much if they are soaked ahead of time as you mentioned. But a couple of years ago I decided to forgo those in favor of the metal ones. They are actually much sturdier and you can reuse them forever. But be careful they do become hot when you are turning them.
BugladyNora On Wednesday, May 11 at 9:56 pm
I love grilling in the summer since the oven tends to heat the house up too much. We have been learning to grill new things like pizza, but our old trusty standby we make for company margarita chicken fajitas.
1 can of frozen Margarita Mix or Limeade made to directions
2 lbs of Boneless Chicken Breast
2 cloves of garlic, peeled and crushed
4 Bell Peppers, halved cored and seeded
2 Large Sweet Yellow Onions, halved and peeled.
Oil and then preheat grill, add bell pepper halves and onion halves to grill and sear. Wrap onions in foil and move with peppers to top rack or corner away from direct heat to finish cooking.
Cook chicken on grill until cooked through.
Slice up the chicken, onions and bell peppers. Serve with guacamole, sour cream, salsa, hot tortillas and beans. I would pair it with Bush's Texas Ranchero Beans.
P.S. I would love to come see your ranch! We drove by it last year on my way home from my aunts, I waved did you see me?
Frances Benthin On Monday, May 9 at 4:15 pm
Bush's Grillin' Black Beans fiesta are the perfect match for my Chipotle Barbequed Chicken. Here is my recipe:
Chipotle Barbequed Chicken
Bush's Grillin' Black Bean Fiesta
2 teaspoons salt
2 teaspoons smoked paprika
2 teaspoons Chinese Five spice
1 tablespoon brown sugar
4 skinless leg-thigh chicken pieces
½ cup roasted chipotle jam
1 tablespoon catsup
⅓ cup ponzu sauce* (lime flavor)
1 tablespoon fresh lime peel
2 teaspoons cornstarch
Mix first 4 ingredients together in a small bowl. Remove 1 tablespoon of this mixture and reserve. Rub remaining rub into the chicken.
Place remaining rub into a medium size sauce pan. Stir in the jam, catsup, ponzu sauce, lime peel and cornstarch. Bring mixture to a simmer while whisking. Whisk until mixture thickens. (3-4 minutes). Turn off heat.
Prepare barbeque to medium-high heat. Lay chicken on grill and cook until done (about 10 minutes per side). Brush marinade onto chicken the last few minutes of cooking.
Serve with Bush's Grillin' Black Bean Fiesta and the remaining marinade. Serves 4.
*Note: Ponzu sauce can be found in the Asian section of most supermarkets.
TrishInFL On Monday, May 9 at 8:17 pm
Asian Citrus Marinated Flank Steak with Grilled Pineapple and Bush's Black Bean Fiesta Grillin Beans
For the steak marinade you will need:
1/4 cup olive oil
1/3 cup light soy sauce
1/4 cup red wine vinegar
2 tablespoons of fresh squeezed lemon juice
1 tablespoon dijon mustard
1 teaspoon Worchestshire sauce
2 cloves of garlic, minced
1/4 teaspoon of ground white or black pepper
Mix all ingredients together and put in a gallon sized plastic bag, or shallow dish that will cover the steak.
Place the steak in the bag/dish and marinate at least over night, but two nights works even better. Turn the steak at least once, to ensure both sides get the marinade wonderfulness
Pre-heat the grill for medium-high heat and oil the grates, or spray with cooking spray made for the grill
Grill for 6 minutes per side if you like medium, or until it reaches your desired tenderness
Add about 2 tablespoons of honey to another plastic bag and places slices or spears of pineapple and gently smear around until the pineapple is lightly coated. – Grill for about a three minutes on each side.
Serve the flank steak with the grilled pineapple and Bush's Black Bean Fiesta Grillin Beans…..Yum!
Karen Harris On Tuesday, May 10 at 8:41 am
Who doesn't love grilled shrimp? My Sizzling Thai Spiced Grill Jumbo Shrimp is a huge favorite with family and friends. Paired with my Thai style tartar sauce and Bush's Smokehouse Tradition Grillin Beans, it is a dish that is the star of any cookout.
Sizzling Thai Spiced Grilled Jumbo Shrimp
16 jumbo shrimp, heads, shells (leaving tails on) and veins removed
1/2 cup garlic chili sauce
2 juicy limes, divided
1 tablespoon Thai (or Italian) basil, julienne sliced
1 – 1/2 tablespoons chopped fresh cilantro
1 large Serrano pepper, very thinly sliced across
1 large shallot, finely minced, divided
4 thin slices hickory smoked bacon
1 cup mayonnaise
2 tablespoons Sriracha chili sauce
Place shrimp, garlic chili sauce, juice of one lime, basil, 2 teaspoons of the cilantro, Serrano and 1/2 of the shallot in a large zipper seal bag. Massage bag to mix ingredients and cover the shrimp. Place in the refrigerator and marinate for at least 30 minutes. Place 16 toothpicks in a cup of water; set aside to soak until ready to use.
Preheat barbeque grill to medium high heat.
Cut the remaining lime into 5 wedges; set aside.
In a medium size bowl combine the mayonnaise, Sriracha chili sauce to taste, 1 teaspoon of the cilantro, the remaining minced shallot and the juice from one of the lime wedges. Mix well, cover and refrigerate until ready to use.
Remove shrimp from the bag, gently shaking off any excess sauce from them and laying them on a flat surface. Cut the bacon in four equal size pieces across. Stretching the bacon as much as you need to mostly cover shrimp, wrap the bacon around the shrimp, starting by tucking the end under at the top and securing the bottom with one of the soaked toothpicks. Repeat with all of the shrimp and bacon.
Place shrimp side by side on the hot grill and cook for approximately 3 minutes on each side or until they are opaque, being very careful not to overcook. Remove from the grill, transfer to a large plate and cover until ready to serve.
Place a dollop of the mayonnaise on each of four serving plates. Arrange four of the shrimp on each plate on top of the mayonnaise, garnish with the remaining chopped cilantro. Serve immediately with a wedge of lime and Bush's Smokehouse Tradition Grillin' Beans.
Serves 4
Traci Elver On Tuesday, May 10 at 9:07 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 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
(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.
And temporarily transport yourself to the tropics……aaahhh……
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" would be great! And, of course, you can't forget the mojito(s)!
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,
Pamela Alderson On Tuesday, May 10 at 9:52 am
A favorite of my family, and served at our annual cookout each year. They're great because you can assemble them ahead of time and then heat them when your ready to eat!
I serve them with Bush's Bourbon and Brown Sugar Grillin' Beans.
BBQ Chicken Sandwiches With Bacon & Cheddar
4 skinless, boneless chicken breasts
2-3 cups of Shredded Cheddar cheese
8 slices of cooked bacon
Your favorite bbq sauce
8 hamburger buns
8 slices of aluminum foil about 10″ long
Heat grill while you assemble your ing.
Cook bacon, and place on paper towel lined plate to absorb grease.
Brush chicken breasts with bbq sauce.
Grill chicken breasts on med-high heat about 10-12 min. on each side, depending on thickness, reapplying bbq sauce when turning.
When chicken is done, remove from grill, and slice chicken thin.
Next assemble.
Spread some bbq sauce on top and bottom of each hamburger bun.
Place enough shredded cheddar on bottom of each hamburger bun to just cover, place some cut chicken on top of that, a little bbq sauce, some more cheddar, and then a piece of bacon broken in half.
Top with other half of hamburger bun, and place on sheet of aluminum foil, and wrap it up like a package.
Turn your grill down to low.
Place all of your aluminum foil packages, back on the grill just long enough for cheese and everything to melt together. About 10 min.
Be careful the packages are hot, remove them with pot holders, and be sure to tell your guests they are hot!
If you want to prepare these ahead for a party, you can assemble them up to the wrapping and store them in the fridge, then just heat them on the grill when your ready to eat, just increase the heating time to about 20 min.
This recipe makes eight, but it can easily be doubled or tripled.
Last year for our Labor Day Cookout, I made 30 the day before, and then just heated them when ready.
Don't forget your Bush's Grillin Beans!
Richelle White On Tuesday, May 10 at 10:55 am
I think people from Texas make the best BBQ…I had this prepared for me when I went down for a girlfriends wedding in my early 20's. I loved it but had no idea how to get a recipe. So this was one of my first experiments when I began my own home later in my 20's…no nearing the big 40 I still love making this easy dish and my family loves gobbling it up. We change it up depending on what is thawed out and what is handy in the vegetable aisle. We might use chicken instead of steak or potatoes instead of squash…but the original recipe goes like this:
1-3 lbs steak (fat and grizzle removed and cut into 2×2 inch chunks)
Season salt (your favorite)
2-6 lbs. of yellow squash and zucchini squash (washed and sliced 1 inch thick)
1-6 onions (peeled and cut into 4 quarters)
2-4 cans pineapple slices
soy sauce
salt and pepper
Season steak with seasoning salt to taste. I toss it with my hands to get it worked into meat. Drain pineapple juice from cans and mix in a little soy sauce (to taste). Pour juice mixture over meat. I like to marinate overnight but if you are short on time marinate as long as you can. Assemble cut up veggies into individual bowls and salt and pepper to taste.
To assemble for a party string meat, veggies, onions onto shish kabob skewers…alternating and adding a chunk of pineapple in here and there. If you are not into the whole stringing shish kababs and want to make it simple then spray a toss away alluminum roasting pan with Pam and toss everything into it (make sure to drain juice off of meat, but reserve juice) Top pan with aluminum foil and you are ready for the grill.
Place either your pan or your shish kabobs onto the grill and allow to cook over meium heat. Check often brushing pineapple juice over tops of shish kabobs and turning as needed. If cooking in pan then just drizzle over top and stir to make sure everything is cooking evenly.
Once meat is cooked to liking and veggies are crisply cooked the remove from heat and serve over rice. We like our steak to the rare but of course when we substitute chicken we make sure chicken is thouroughly cooked.
This recipe makes a large amount of food…which is good for my family of 7 and is great for get togethers. If this is just for you and your loved one either cut it down or enjoy leftovers for a week!!
Robin Schiefelbein On Tuesday, May 10 at 1:46 pm
Summer Steak Kabobs
We grill nearly 365 days a year–even through the Minnesota winters! This is one of our year-round favorites: the kabobs can be assembled ahead of time (kids love helping!) and grilled quickly at mealtime–great for company, when you want to keep the kitchen cool and have minimal clean-up. Serve with a side of Bush's Steakhouse Recipe Grillin' Beans for a complete and ultra-easy meal that everyone will rave over!
2 lb thick-cut sirloin, cut into ~ 1.5″ cubes
1lb bacon, sliced into 1.5″ long pieces
2 medium yellow onions, sliced into ~ 1.5″ pieces
3-4 bell peppers (green, yellow, red), seeded and sliced into 1.5″ pieces
2- 12 oz pkg. whole button mushrooms, washed, with stems left intact
Bottled Italian dressing
Liquid smoke
Slice all ingredients except mushrooms into similar portion sizes. Place bell peppers and onions in a microwave-safe container with a small amount of water. Cover and microwave on high until vegetables are tender-crisp.
To assemble kabobs: in the order of your choosing, thread ingredients onto skewers (only caveat: bacon should always go by steak). Place finished kabobs in shallow baking pan. Coat with Italian dressing and a sprinkle of liquid smoke. Allow to marinate in the refrigerator 1-2 hours. [Note: these can be made a day ahead, but keep marination time to 1-2 hours prior to grilling.]
Preheat grill to 350. [Grilling Tip #1: Always have the grill sizzling hot before cooking!] Place kabobs on grill. Reduce heat and cook at ~325 degrees, turning as necessary to ensure even cooking–perhaps once every 3-5 minutes, until meat reaches desired doneness [Grilling Tip #2: Don't over-cook your meat! Over-cooking makes meat dry and tough. And remember: the meat will continue to cook somewhat even after coming off the grill.]
Robin Schiefelbein On Tuesday, May 10 at 2:04 pm
Summer Steak Kabobs: Addendum
Just prior to placing kabobs on the grill, sprinkle liberally with seasoned salt.
Vee Lark-Williams On Monday, May 16 at 3:29 pm
Easy Barbequed Tofu Steaks
You don't have to swear off meat to hopefully appreciate this light and tasty dish.
Prep Time: 10 min./Marinade Time: 5 – 20 min./ Cook Time: 20 min./ Difficulty: Easy Servings: 4-6 (12 slices)
2 (14 oz.) packages firm tofu, drained and patted dry, cut crosswise into 6 slices per package
½ cup barbeque sauce
½ cup balsamic vinegar
2 Tbl. prepared mustard
¼ cup olive oil
2 tsp. garlic powder
1 ½ tsp. salt
1 Tbl. sugar
1/8 – ¼ tsp. cayenne pepper (depending on you preference)
In a shallow large 9" X 13" baking dish mix together, barbeque sauce, balsamic vinegar,
prepared mustard, olive oil, garlic powder, salt, sugar, and cayenne pepper.
Place tofu pieces into the dish and coat both sides for the tofu. Cover dish and marinade for 10-20 mins. in the refrigerator.
Grill tofu steaks over medium-high heat, on each side for 5-8 minutes. Baste tofu steaks with the leftover marinade, until rich brown and edges are crispy and carmelized with charcoal marks. (Turn the steaks over carefully to avoid breakage.)
Serve tofu steaks with a side of Bush's zesty Black Bean Fiesta Grillin' Beans and enjoy!!
Denise Hoppess On Tuesday, May 10 at 3:26 pm
Grilled Venison Back Strap
In Texas, we hunt! It's the ultimate recycling of God's great gifts. Grilled Venison can be fancy or simple. But this grilling recipe never fails.
-2 lb. Venison Back Strap (personally I prefer Axis Doe, but White Tail is great too)
If you are using two small back strap then tie them together with kitchen twine.
-1/4 Cup olive Oil
-Fresh Ground Pepper
– 4 long sprigs fresh Rosemary (If you only have dried then 3 Tbsp.)
-1 Sweet or Red Onion, quartered
-Kitchen Twine
-4 strips good bacon.
-Kosher, or other favorite Salt
-Start Grill. If using wood or charcoal allow at least 1/2 hr. to heat and turn to hot coals. If using gas, then allow time for grill to heat up before cooking meat.
-Coat meat with olive oil. Sprinkle liberally with fresh ground pepper. Place Rosemary sprigs around meat evenly (or sprinkle with dried rosemary) Take apart onion pieces and wrap around meat and tie together with kitchen twine. It does not need to be perfect. You are trying to keep the venison from drying out and impart flavor.
Place in low sided, grill safe pan. Be sure the bottom of the pan is strong enough to transfer the hot meat off of the grill.
-Lay strips of bacon across the top of the wrapped meat.
-You are going to grill this indirectly. Move your wood/charcoal to one side of the grill. Or turn off one side of your gas grill. Place the pan with meat on the side that is 'OFF'. Close grill. If using gas turn the on side to about 50%.
-Check meat at 30 minutes. It will probably take 45-50 minutes, but every grill is different and you don't want to over cook venison. It is a very lean meat and will turn to leather if you get it well done!
-Use a meat thermometer. Test until the center of the meat reaches 155 degrees. Remove pan from grill and let the meat rest for 20 minutes. It will continue to cook during this time and will also seal in the juices.
– Remove twine, slice at an angle, salt to taste and serve with your favorite Bush's Grilling Beans, salad and rolls. This recipe is also wonderful as an hoursdeuvre served on small rolls with a light coating of butter or mayonnaise and a teaspoon full of Bush's Grilling Beans.
– Easy to double or tripple for a croud. Just 'wrap' each bundle of venison seperately and add a bit more time to cook. Can be put together the day before cooking. Just be sure not to wrap directly in aluminum foil. Note: I add the salt at the end so that the meat juices are not pulled out during cooking.
Gina Reid On Monday, May 16 at 4:52 pm
WOW, sounds wonderful. Will have to try this winter.
Missy On Tuesday, May 10 at 3:55 pm
I make this recipe with beans every summer when we are at the lake. It is a great choice for when we are out in the boat and fixing dinner is the last thing on our mind. I like to service this with Smokehouse Tradition because the sweet/ smoky flavor marries week with the spiciness of the chicken.
Spice Rubbed Chicken Legs:
In a jar mix
1/4 cup Kosher salt
1/4 cup dark brown sugar
1/4 cup smoky paprika
2T black pepper
2T dried thyme leaves
3T dried oregano
Use as many chicken legs as you need (kids love this so have lots on hand). Coat the chicken and refrigerate for at least 2 hours. Save the remaining seasoning (this recipe generally makes several batches). Bring chicken to room temperature before grilling.
Serve alongside Bush's Smokehouse Tradition Beans. Have plenty of napkins on hand, the beans and chicken make for finger licking!
Missy On Tuesday, May 10 at 3:58 pm
Sorry, I forgot the spice….add cayenne to taste. I always add 1t, my hubby would like 1T.
Chris Haltom - Russell's Chicken On Tuesday, May 10 at 8:43 pm
FYI, I never measure anything on this recipe, it's all just a guess….. So the guidelines below are just approximations of what I do….
5-6 Boneless Skinless Chicken Breasts – Thawed
1/4 c. Olive Oil (not Extra Virgin – use Vegetable oil as a sub.)
3/4 c. Orange Juice
3/4 c. Low Sodium Soy Sauce
3-6 tbsp. Sriracha Sauce (the more, the hotter and better flavor)
2-3 tbsp. dried Garlic
2-3 tbsp. Dried Chopped Cilantro or ½ cup fresh chopped (Fresh is preferred)
1-2 tbsp Coarse Ground Pepper
2-3 tbsp. Chile Powder according to Taste.
2-3 tbsp. Liquid Smoke (I like Mesquite – this ingredient is optional as it still tastes great without it)
Juice of 1 good lime (optional)
Mix all ingredients together in a gallon Ziploc bag and let marinate for up to 18 hours. The longer, the better the flavor becomes.
Also, for the OJ to Soy Sauce ratio – I normally pour in my soy sauce and then the OJ until the color changes to a light brown.
Seneca Dewbre On Tuesday, May 10 at 10:22 pm
Grilled Tri-Tip Roast
Dry Rub
1 tablespon salt
2 teaspoons ground black pepper
2 teaspoons garlic powder
2 teaspoons paprika
2 teaspoons dried parsley
(other ingredient is a good sized tri tip roast)
1. Prepare dry rub – mix all 5 ingredients together.
2. Spoon enough dry rub onto meat to generously cover. Rub in with
hands, but do not contaminate any remaining rub with meat juices.
Uncontaminated rub can be reserved for future use.
3. Place meat on grill over very hot fire, fat side down. Flames
will probably flare up, but turn neat over and flames will subside.
Keep turning meat frequently, using long handled tongs or meat fork.
Move the roast over to cooler spot if it seems to be cooking too
fast. Don't worry if the outside gets lightly charred, very little
of the crust will end up on a slice.
4. A 2 to 2 1/2 inch roast will take about 45 minutes to cook
medium-rare to medium (120 to 130) degrees, which is desireable.
Tri-tip is a cut that is tough when rare or well done.
5. Try tot time the cooking so that the roast comes off the grill
right when you're ready to serve it. If you need to keep it hot,
wrap it in aluminum foil until mealt time. Don't slice it until the
very last minute. If slicing right from the grill, let set 10 to 12
minutes before carving.
6. Slice on grain.
This sounds really simple but it is so delicious!
Amanda W. On Wednesday, May 11 at 9:26 am
Ok so here is my recipe which is delicious served alongside Bush's Steakhouse Recipe Grillin Beans
Treiyaki Sirloin Tips
1/3 c. soy sauce
1/4 c. canola oil
2 green onions, thinly sliced
2 T. plus 1 1/2 tsp. honey
2 T beef broth
2 garlic cloves minced
1 tsp. minced fresh ginger root
1 1/2 lb. sirloin grilling tips, cut in 1 inch cubes
In a large resealable bag, combine the first seven ingredients. Add the sirloin tips. Seal bag and turn to coat; refrigerate atleast 5 hours (the longer, the better). Drain and discard marinade. Grill on aluminun foil over medium heat until desired doneness. Enjoy!!
Kathy On Wednesday, May 11 at 12:26 pm
Black Bean Fiesta® Dip and chips with Smoky Lip-Smackin' Chicken Breasts
2 cans Black Bean Fiesta®
2 limes
1 large red onion, thinly sliced
4 Roma tomatoes, cubed, seeded, drained
4 green onions, sliced and using some of the green tops
2 cans of whole corn, drained*
½ green pepper, diced*
½ red pepper, diced*
Cilantro, chopped (use as much as you want for taste and lookin' good)
4 avocados, pitted and cubed
1 teaspoon extra virgin olive oil
Salt & Pepper, to taste
Slice onions very thin and squeeze juice of two limes over the red onion. Marinate for 5 minutes. Then add remainder of the ingredients. Black Bean Fiesta® dip may be prepared in advance and refrigerated but wait until before serving to add the avocados.
Garnish with sprigs of fresh cilantro and serve with your favorite tortilla chips.
(* Or use 2 cans of Mexi-corn, drained)
Smoky lip-smackin' chicken
Using a fork, poke several holes in chicken breasts. Baste 4-6 chicken breasts with smoky sauce. Refrigerate for 30 minutes and then grill until chicken is blackened on outside and juicy inside. You may use remainder of smoky sauce on chicken while grilling.
Smoky sauce:
1/2 cup chipotle pepper sauce (Tabasco's variety is my favorite) and 1 tablespoon of extra virgin olive oil.
Grill on medium high for 10-15 minutes. (5 to 7 on each side).
Judy Hunzie On Wednesday, May 11 at 2:11 pm
This recipe does tri-tip proud. But if you don't have tri-tip available, you can use any grill-able beef cut. Great paired with Bush's Texas Ranchero Grillin' Beans!
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 2:42 pm
Pair this with Bush's Texas Ranchero Grillin' Beans. This recipe does tri-tip proud. But if you don't have tri-tip available, you can use any grill-able beef cut.
Beer 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
4 large garlic cloves, minced
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!
Frances Benthin On Wednesday, May 11 at 3:21 pm
Bush's Beans have been a staple in my house for more years than some of you can remember! The Bush Grillin' Beans are a great addition and a must whenever we start the grill. Bourbon and Brown Sugar Bush's Grillin' Beans are a great partner to my favorite way to cook flank steak. I used to think this recipe would feed 6, but it now seams like I'm lucky to feed 3 or 4 of my friends. (They just have to have seconds!)
Here is my recipe:
Grillin' and Fillin' Fabulous Flank Steaks
1 flank steak (about 1½ pounds)
6 large cloves fresh garlic, grated
⅓ cup hoisin sauce
2 tablespoons almond oil
¼ cup bourbon
½ cup panko (Japanese bread crumbs)
¼ cup finely chopped roasted red bell pepper (from a jar)
¼ cup mayonnaise
2 tablespoons Dijon mustard
2 teaspoons ground Cajon seasoning mix
Score flank steak on both sides. Place grated garlic in a small bowl and whisk in the hoisin sauce, almond oil and bourbon. Remove 2 tablespoons of this mixture and rub it into both sides of the flank steak.
Lay steak on a flat surface. Mix remaining ingredients with the garlic mixture. Spread this mixture on top of the steak. Starting at the long edge of the steak, roll steak up jelly roll fashion. Using 5 skewers, secure steak, placing the skewers evenly along the steak Cutting between the skewers, cut the steak into 6 even pieces. Grill, cut edges down, over medium-hot fire to desired doneness, about 3-4 minutes per side for medium-rare.
Serve steak with Bush's Grillin' Bourbon and Brown Sugar Beans.
Analisa in Goliad On Wednesday, May 11 at 5:44 pm
Jalisco Meat Poppers
(Any of Bush's Great Beans as a side…)
Thinly sliced Flank Steak, Port Cutlets or Chicken Breast beaten thin
Jalapenos cut in half and seeds removed
Red and Yellow Bell Peppers can be substituted if you do not like the Jalapenos
Green Onions with long stems
Marinade of choice
Garlic Cloves
Salt and Pepper
Olive Oil (Garlic infused if possible)
Skewers soaked in Salt water
Take meat of choice and marinade in selected marinade for at least 4 hours.
Using a mallet tenderize the beef, pork or chicken until thin, about 1/4 inch.
Cut meat into rectangle shapes at least 2″ x3″ it can be a little bigger.
Scraps of meat can be cooked with onions and added to beans.
Lay the meat in front of you and assemble:
Meat on the bottom – Lay a green onion with stem in the middle (top will be like a handle when done) – half of jalapeno – peeled garlic clove inside jalapeno
Fold one side of meat over and then overlap with the other side.
Baste lightly with garlic infused olive oil.
Wrap bacon around this little package and secure it with a skewer.
Toothpicks may be used to hold bacon ends tightly together.
The skewer should push though the side of the meat package so that the onion top is like a handle when it is finally cooked.
Grill should be pre-heated to about 400′.
These cook fast and the jalapeno and garlic will continue to cook when these are pulled off. It is hard to judge time when the wind blows here all the time and sometimes they will cook 2 minutes per side then flip and another time 3 minutes. Watch the bacon as you do not want it to burn….
Take them off the grill and put them in a pan to just set up a bit. This will allow the insides to steam a little more. Cut and check for done-ness (LOL new word) as some like their meat a little pink and veggies crunchy. Experiment until you get it like you want it.
Pull the skewers out and place on a plate with the onions looking like they were the skewer…Side of Bush Beans and some of Ree's cole slaw…and one of her desserts to top it all off!
Karly On Wednesday, May 11 at 6:12 pm
Oh, I looooove grilling out. Best part of summer!
My favorite recipe is for thick New York Strip steaks. I marinate them in the following:
2 tablespoons salt
2 teaspoons ground pepper
1 teaspoons garlic salt
1/4 cup warm water
1/4 cup vegetable oil
2 tablespoons white vinegar
1/2 teaspoon rosemary
1/2 teaspoon thyme
1 teaspoon parsley
Mix all the ingredients together and place in a bag with the steaks. Marinate at least 4 hours before grilling.
It's a super simple recipe, but provides such a good burst of flavor and I love how the marinade goes all through the meat. Delicious! These steaks would be great served with the Southern Pit Barbecue Grillin' Beans!
Miss Scarlett On Wednesday, May 11 at 8:57 pm
This is a long-time family recipe that's simple but delicious. We usually make it with country-style ribs (not regular). It would be good with a bunch of the Grillin' Beans.
Barbeque Country Style Ribs
(sauce is enough for about 6 ribs – 2 servings – multiple as needed)
3/4 cup minced onion
1 clove garlic, crushed or 1/3 tsp garlic powder
1/4 cup butter or margarine
1/4 cup packed brown sugar
1 can (8 oz) tomato sauce
1 tsp salt
1 tsp chili powder
1 tsp Worcestershire sauce
1/4 tsp pepper
Saute onion and garlic in hot melted butter until tender — add remaining ingredients and simmer for 10 minutes.
Bake ribs in oven at 325 degrees for 45 min to 1 hour in a shallow baking dish that has a little sauce in the bottom of the pan). Then finish on the grill, brushing with the sauce for about 20 minutes.
Sandy Asikis On Wednesday, May 11 at 9:11 pm
My son's two favorite things are steak and beef jerky. I use the same spices used to make jerky to marinate the steak. I think Bush's Smokehouse Grillin Beans would go great with this steak. Since our budget is tight these days it adds alot to a cheaper cut of meat.
2 lbs. boneless chuck steak
1/4 c. liquid smoke
1/4 c. soy sauce
1 1/2 tsp. seasoned salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. ground black pepper
1/2 tsp. kosher salt
Mix all ingredients except steak in ziploc bag or large dish. Place steak in with other ingredients and marinate in refridgerator at least 1 hour. Remove from refridgerator and grill for 7 minutes on each side.
Jules in the Desert On Wednesday, May 11 at 9:28 pm
Hi Ree! =) This is short and sweet…. but tasty!
Start with as many chicken thighs as you see fit. Take the skins off and garnish them with sea salt, cracked pepper, garlic powder, red pepper, and a few sprinkles of lemon or lime juice. Pour a dose of your favorite bbq suace over the tops and spread. Throw em' on the grill. Keep a vigilant watch with bbq sauce and brush handy… turn and baste (with more bbq sauce) every so often until you can stick a fork in and they don't ooze pink juice.
Taken those babies off the grill and set them on the table… served up with plenty of Bush's Steakhouse Recipe Grillin Beans. Woooo HOOOOO!
Carolyn Stoy On Wednesday, May 11 at 10:46 pm
Grilled Pork Chops
Cook with Bourbon and Brown Sugar Bush's Grillin' Beans
6 – 8 pork chops ( 1plus inche) or center cut pork loin cut 1 in thick
Brine- mix all items below and bring to a boil then adding remaining 4 quarters of ice cubes to cool ( can be any salt sugar and spice mix, but I like the citric flavor)
1 C kosher salt
1 C brown sugar
4-6 Bay leaves
1 TBSP Coriander powder or toasted seeds
1 TBSP fennel seeds toasted
1 TBSP fresh cracked peppercorns
1 hand full of fresh thyme or 2 TBSP dried thyme
1 hand full of fresh oregano or 2 TBSP dried oregano
1 handful of basil (I love lemon basil)
1 orange
1 lemon
1 large onion quartered
3 cloves garlic crushed
6 cups of water
When water has cooled submerge pork – add a large plate to keep pork submerged and refrig 4-8 hours.
Discard brine after 4-6 hours and pat dry pork (wipe off any seeds). Refrig meat until ready to grill.
Dredge in the following rub or similar rub consisting of sugar and spicy peppers
½ C brown Sugar
1 TBSP salt
1 TBSP fresh ground black pepper
1 TBSP Hungarian paprika
2 TBSP cayenne powder or red chili flakes ( I love crushed red caribi)
1 TBSP Coriander powder or toasted seeds and GROUND
1 TBSP fennel seeds toasted and GROUND
1TBSP Dry Mustard Powder
Grill Med-high heat 4-5 minutes each side then additional time till internal temp is 170 degrees. Sugar will burn so watch closely. I have run out of gas for the grill and seared the chops in an iron skillet at med-high heat each side then put in the oven at 375 until internal temp of 170.
The brine is the trick!
mitchellmom On Thursday, May 12 at 8:51 am
Chloe's Short Ribs and Beans
4 lbs. beef short ribs
2 Tbs. canola oil
1 medium onion, chopped
1 8 oz can tomato sauce
1/2 cup brown sugar
1 Tbs. vinegar
1 Tbs. worcestershire sauce
1 Tbs. mustard
2 tsp. salt
2 tsp. chili powder
Combine all ingredients in bowl and mix well. Pour entire contents over short ribs and marinate 8-12 hours.
When ready to grill, heat grill to med heat. Place short ribs on grill and brush any remaining marinade in the pan on the ribs. Cook until browned on first side, turn ribs and finish browning. Do not overcook!
Pair with Bush's Bourbon and Brown Sugar Grillin' Beans.
Megan N On Thursday, May 12 at 11:34 am
Lemon Dill Salmon
4 Salmon Steaks (1/2 pound each)
Juice of 2 lemons
2 tbsp. olive oil
3 tbsp. chopped fresh dill
1/2 tsp. salt
1/2 tsp. pepper
In a small bowl mix lemon juice, olive oil, dill, salt and pepper. Pour over salmon in a bowl or baking dish. Stick it in the fridge for 3 or 4 hours.
Then, heat and oil the grill so the salmon doesn't stick. Cook for about 10 to 20 minutes or until the salmon flakes easily with a fork.
Serve with Bourbon and Brown Sugar Grillin' Beans!
This is so easy it's absurd.
Natalie On Thursday, May 12 at 10:57 pm
My fiance and I made these by accident recently when we were craving burgers… Divine.
This makes two burgers:
80/20 fresh ground beef- .5-1 lb depending on how big you like 'em
thick, dense bread- should be fresh from a bakery- kaiser roll, french loaf, ect- no boring hamburger buns here!
one medium sweet onion, cut into strips
half a red bell pepper, cut into strips
1 lb mushrooms chopped, your choice- we used portabella and white button
worcestershire sauce
montreal steak seasoning
cheese of your choice- we used white chedder
duke's mayo
Divide meat into two portions. Sprinkle lightly with worcestershire, then form patties. Liberally cover outside of patties with montreal steak seasoning. set aside.
Cook onions in butter over low heat. The goal is for them to caramelize. If you start these first, they'll be done by the time everything else is finished! BUT- about halfway through the cooktime, add the red pepper strips to the onions. Stir it, then let it continue to simmer.
In a separate pan, sautee chopped mushrooms in butter.
As the onions and mushrooms are cooking, put the meat onto the grill on medium-low heat. Cook to preference, turning once– I like them medium-well. Shortly before the meat is finished, slice and lightly toast the bread on the grill. While the bread toasts, pile the caramelized onions and red pepper and mushrooms onto the burger. Then place a slice of cheese on top. Cover and let the cheese melt. (Warning– this step is messy!) Immediately place burgers onto toasted bread. Serve with a side of Bush's Bourbon and Brown Sugar beans.
Eat. Sigh. Exclaim. Repeat.
Mama M. On Thursday, May 12 at 10:59 pm
I'm a dump and pour cook…so I estimated amounts!! Busch's Bourbon and Brown Sugar Beans would be perfect served along side these steaks!
Whiskey Steak
3 Ribeye Steaks
1/4 c. whiskey (doesn't have to be black label)
Juice of 1 lemon
2 cloves garlic, minced
2 tsp soy sauce
2 T brown sugar
1/2 tsp hot chili oil
1 tsp olive oil
1 med-large onion, thinly sliced
1 tsp black pepper
Place steaks in a ziploc bag. Combine remaining ingredients in a medium bowl, then pour over steaks. Seal bag and refrigerate overnight, or at least 8 hours, turning bag whenever you can remember. (Okay to add a splash or two of water if steaks aren't covered well with marinade.)
Bring steaks to room temp before grilling, grill over medium heat to desired "doneness" (no hockey pucks allowed…gotta have some red in that meat!).
Wrap up a few (scrubbed) Russet potatoes in tin foil to toss on the grill (they need more time than the steaks! Plan about 45-60 min…) to complete your beans, steak and 'taters meal!
Stacey On Friday, May 13 at 9:57 am
Pair this recipe with Bush's Grillin' Black Beans Fiesta
Grilled Chicken Bruschetta
This is a beautiful, tasty chicken recipe that always wows the company.
Sundried Tomato Dressing
8 boneless skinless chicken breasts
4 medium tomatoes
2 cups shredded mozzarella cheese
fresh basil
Marinade the chicken in 3/4 bottle of dressing. Place large sheet of heavy duty aluminum foil over half the grill, preheat grill to medium heat. Grill marinated chicken on uncovered side of grill for about six minutes. In the mean time, in a food processor chop tomatoes and basil then mix with mozzarella cheese and a little bit of the remaining salad dressing about 1/2 cup. Turn chicken over onto foil covered part of grill, top evenly with tomato mixture, Close lid and grill an additional 8 minutes or until chicken is cooked through.
Karen Harris On Friday, May 13 at 9:59 am
Please enter my recipe into your contest Ree. I'd love to come to the ranch and prepare this delicious recipe for you!
Ranch Style Bacon Spinach and Cheese Stuffed Chicken Breasts with Spicy White BBQ Sauce
1 cup salad dressing
1/4 cup apple cider vinegar
1/4 teaspoon red pepper flakes
1 teaspoon granulated garlic, divided
2 tablespoons horseradish mustard
4 medium size chicken breasts
2 – 1/2 tablespoons ranch dressing mix, divided
8 slices precooked bacon, finely chopped
1 – 9 ounce package frozen chopped spinach, thawed and brought to room temperature with moisture squeezed out
8 ounces pepper Jack cheese, grated
Preheat an outdoor barbeque grill to medium high.
In a medium size bowl, whisk together salad dressing, cider vinegar, red pepper flakes, garlic and mustard; cover and keep cool until ready to use.
Pound chicken breasts between two pieces of plastic wrap until they are approximately ½ – ¼" thick. Sprinkle outsides with 1 – 1/2 tablespoons of the ranch dressing mix; set aside.
In a large bowl, combine the bacon, spinach and pepper Jack cheese. Divide mixture into four equal portions and spread in a thin layer on the inside of each chicken breast. Turn chicken breasts until long edges are facing you. Turn about 2" of the short end of the chicken breasts in towards the center of the breast. Now, with the long side, roll the breast up jellyroll fashion and secure with a toothpick or two.
Place on preheated grill with a cover and cook for approximately 20 minutes turning to brown on all sides and chicken is cooked through registering 170 degrees on an instant read thermometer. Slice cooked chicken breasts into 1" medallions across. Serve on a bed of barbeque sauce or on the side.
This recipe pairs perfectly with Bush's Texas Ranchero Grillin' Beans.
Serves 4
Rhonda On Friday, May 13 at 6:28 pm
From the land of barbeque this sounds great, I want it. And your arepas look great too.
o2bme (Leslie) On Friday, May 13 at 10:55 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!!
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.
Amanda B On Friday, May 13 at 11:04 am
I threw this together one Sunday afternoon on a whim. It was super easy, and it came out amazing, now that spring/summer has arrived in AZ, I am cooking it all the time. Serve this with a side of Bush's Black Bean Fiesta Grillin' Beans, grilled corn on the cob, and maybe even a margarita! You can't go wrong!
Grilled Tequila Lime Chicken
Serves 4
4 -Boneless, Skinless Chicken Breasts
1/3 cup -Fresh Squeezed lime juice (2-3 limes, maybe more depending on how much juice they render)
4oz Tequila – Pick your favorite! I used a el Jimador Blanco.
1/2 tsp cumin
1/2 tsp fresh ground pepper
1/2 tsp salt
1/3 cup chopped fresh cilantro (I love cilantro – use more if you are feeling it)
1. Optional – Pound out your chicken breasts so they cook evenly. I put mine in a ziplock bag and use my rolling pin to pound on then.
2. Add salt, pepper, cumin, tequila and lime juice in a small bowl and mix.
3. Put chicken breasts in large ziplock bag. Add bowl of mixed spices, lime juice and tequila. Throw in the cilantro, and seal the bag. Then shake it around and make sure all the chicken gets coated.
4. Put the bag of chicken in the fridge. Marinate for 20-30 mins turning once or twice. Do not marinate for too long, as the lime juice starts the cooking process.
5. Fire up the grill to medium high. When chicken is done marinating, pull them out of the bag and shake some of the excess cilantro and marinade off. Throw them right on the grill, cooking each side 4-5 minutes.
6. Enjoy!
Dawnya On Friday, May 13 at 11:11 am
Grilled Bourbon and Orange Salmon
Great with Bush's Bourbon and Brown Sugar Beans
1 Tablespoon canola oil
1 Tablespoon honey
1/8 teaspoon red pepper flakes
1/4 cup bourbon
1/4 cup fresh squeezed orange juice
1/4 cup soy sauce
1/4 cup brown sugar
1/4 cup chopped scallions – chopped
2 cloves garlic – minced
4 1 to 1 1/2 inch thick salmon steaks
Combine first 9 ingredients. Whisk well. Pour half into a large zip-top bag with salmon steaks and place in refrigerator. Marinate 1 1/2 hours, flipping half way thru. After steaks have marinated, pour rest of sauce into a sauce pan (suitable for grilling, in other words old and beat up) and place on grill bringing to a boil. In the meantime place the Bush's Bourbon and Brown Sugar beans into a similar pot and place on grill. Let sauce cook down slightly and beans heat up. Remove.
Place steaks on medium heat and cook 5 minutes each side. Plate salmon and beans and drizzle some sauce over both. Make sure to get bits of onions and garlic in both!
DayzeeDee On Friday, May 13 at 11:47 am
The first time I tried this recipe I was very apprehensive. I was sure that the beautiful rib-eye steaks were going to be ruined. Much to my surprise, I was so wrong and have used this marinade for years ever since. It is really very simple —
Mix equal parts of French and Thousand Island dressings in a large ziploc bag. You can use whatever kind you prefer and I have found that the quality of the dressing does not impact the results. Place your desired cut of steak(s) in the bag and totally coat. Allow to marinate for several hours or overnight. Prehat grill. Be sure to leave plenty of marinade on the steak when you place on grill. Cook to desired doneness.
It is really good served with grilled corn (in the husk) and/or asparagus. Enjoy!!
Melanie On Friday, May 13 at 12:27 pm
A unique and absolutely delicious way to grill up pork tenderloin:
Grilled Chili-Rubbed Pork with Apricot Glaze
2 (1-pound each) pork tenderloins, fat trimmed
Spice Rub:
1 tablespoon chili powder
1 tablespoon garlic powder
1/2 tablespoon sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 cups apricot jam/jelly
1/2 cup barbecue sauce
1 teaspoon grated fresh ginger
1/2 teaspoon garlic powder
1/2 teaspoon hot sauce
2 tablespoon chopped fresh cilantro
2 small limes, juiced
Combine chili powder, garlic powder, sugar, salt and pepper in a small bowl. Rub the spice mixture on the pork tenderloins. Cover the tenderloins and refrigerate for 2 to 24 hours.
Prior to grilling or roasting, melt the apricot jam in a saucepan over medium heat. Remove the pan from the heat and stir in the remaining glaze ingredients. Place half of the glaze in a serving bowl and set aside to serve with the pork tenderloins later.
Preheat a grill to medium-high heat. Grill the pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches 155 degrees F. When approximately 4 minutes of cook time remains, brush the pork tenderloins with the apricot glaze remaining in the pan. Cook for 2 minutes, turn the pork tenderloins and brush glaze on other side. Cook for an additional 2 minutes. Remove pork from the grill, tent with foil and let it rest for about 10 minutes before slicing, the internal temperature should rise to 160 degrees F.
Serve reserved glaze alongside.
Kim W On Friday, May 13 at 3:42 pm
I live in the bourbon capital of the world, just thirty minutes from the Maker's Mark facility in central Kentucky. Fortunately this libation makes for great grillin' (charcoal or gas) and chillin' (on the rocks)!
Bourbon Chicken Tenders
16 chicken breast tenders
Marinade: 2/3 cup bourbon, 2 tablespoons honey, 1/3 cup soy sauce, 1 tablespoon vegetable oil, 1/2 teaspoon crushed red pepper flakes, 2 garlic cloves, minced
Place chicken tenders in a zip top bag. Whisk marinade ingredients together, reserving 1/3 cup. Pour remaining marinade over chicken in bag. Seal and refrigerate 2-4 hours, turning occasionally. Heat grill to medium-high and cook chicken tenders until done, approximately 5-7 minutes per side, brushing occasionally with reserved marinade.
Serves 4
Serve these alongside Bush's Bourbon Brown Sugar Grillin' Beans (of course)
Rhonda On Friday, May 13 at 6:40 pm
Love bourbon in just about anything and this is a great sauce, I've made something similar. Add squash and onions-winner! And for dessert…bourbon bread pudding.
Beverly On Friday, May 13 at 4:46 pm
BBQ Balogna Appetizer!!!!!
I belong to a BBQ team in Memphis, Sow Luau (even the name sounds like fun!). Each year for the big Memphis in May International Barbecue Cooking Contest we prepare this dish at least once and I just love it. It is delicious and so easy to prepare.
Here's all you need:
A big hunk of balogna (like the piece that the deli uses to cut the normal, skinny little pieces off of or at least part of one of those)
BBQ rub – any kind you like will do
Aluminum Foil – also any kind you like
Grill – which should go without saying but I am saying it anyway
Rub balogna with the rub, wrap in the foil, place on grill until warmed through. Open it up and cut into pieces that are bite sized or two bite sized. Sprinkle lightly with more rub so that the pieces that were part of the middle have some spiciness too. We serve them with toothpicks but I think they would be good with crackers, hot sauce, or anything else you would like.
Beverly On Friday, May 13 at 5:01 pm
BBQ Balogna Appetizers!!!!
I belong to a BBQ team, Sow Luau (even our name sounds like fun), in Memphis. I live in Austin and usually travel there for the big Memphis In May International Barbecue Cooking Contest but unfortunately I am not able to attend this year. The contest takes place normally on the riverfront on but has moved inland to the stadium area for this year since the park that usually houses the 250 teams is under water right now. Hopefully all will be back downtown next year including me.
We always make this appetizer a couple of times during the week of the contest and everyone loves it because it is delicious and SO EASY to make.
Here's all you need
A big hunk of balogna like the one the deli people cut the little skinny slices off of when you ask for some lunch meat
BBQ dry rub – any kind you like
Aluminum foil – also any kind you like
Grill – this should go without saying but I am just sayin' it anyway
Rub balogna with the rub, wrap in foil, heat through on grill. Open and chop into one or two bite pieces. Sprinkle lightly with the rub so that the pieces that were in the middle have some spiciness too. We serve with toothpicks but they are also good with things like crackers, hot sauce, and whatever else you might like. That's it!!! Nothing could be easier for a fun time around the grill.
LauraKleffman On Friday, May 13 at 5:48 pm
I serve this teryiaki chicken with pinapple sauce with Bourbon and Brown Sugar Bush's Grillin' Beans! Super easy. I of course cook the chicken on the grill, but our new grill has a burner on the side and i make the pineapple sauce in a sauce pan on the side.
4-6 chicken breasts
for the grilled chicken marinade:
1 cup teryaki sauce
3 garlic cloves, peeled and chopped finely
1 inch ginger, peeled and finely grated
for the pineapple sauce:
1 20 oz. can of crushed pineapple
3 tablespoons of brown sugar
1/2 cup of milk + 2 tablespoons of cornstarch
1 teaspoon cinnamon
1 teaspoon nutmeg
In large ziplock bag, add chicken and marinade ingredients. Refridgerate over night, or for at least 4 hours. When ready to grill, use tongs to take chicken out of ziplock and put directly onto grill. Grill to done, flipping once. While chicken is grilling, put sauce pan over medium heat and add pineapple, brown sugar, and spices. In a small cup, whisk together cornstarch and milk, and then add to sauce pan. Cook until reduced by 1/3. When chicken is done, take off heat and spoon pineapple mixture over the top. Delish!
Bre On Friday, May 13 at 5:53 pm
Grilled Melt In Your Mouth Ribeyes
1/2 cup soy sauce
2 teaspoons olive oil
2 tablespoons ketchup
2 teaspoons minced garlic
1 teaspoon minced ginger
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh cilantro
1 teaspoon white pepper
3 teaspoons chopped green onion
4 thick ribeyes
Combine first 9 ingredients. Pour into plastic zip-lock bag over steaks. Let marinade at least 6 hours. Grill over very hot coals 2-3 minutes for medium rare. Serve with warm Bush's Bourbon Brown Sugar Grillin' Beans.
Frances Benthin On Friday, May 13 at 6:54 pm
The hardest part of this was to pick the Bush's Grillin' Beans! They all taste great with the bar-b-qued fish! I finally chose Bush's Grillin' Texas Ranchero Beans. The tangy beans really compliment the grilled fish. Try it, you'll love it!
Ponzu Grilled Albacore (Tuna) Steaks
4 albacore 1-inch thick steaks (about 1⅓ pounds), skin removed
2 tablespoons butter
1 tablespoons fresh ginger root, peeled and grated
1 tablespoon minced shallots
2 teaspoons grated lime peel
⅓ cup ponzu sauce (lime flavor), divided
Salt and pepper, to taste
1 tablespoon olive oil
Rinse steaks in cold water; pat dry with paper towels. Prepare grill for medium-high heat. Place a small sauce pan on the grill, add butter and melt. Whisk in the ginger root, shallots, lime peel and ½ of the ponzu sauce. When well blended, set pan on edge of grill and keep warm.
Mix olive oil with the remaining ponzu. Brush the steaks with this mixture. Place steaks on the oiled grill over medium-high heat 4-5 inches above heat. Grill 3-4 minutes per side. Brush any of the olive oil/ponzu sauce mixture over the steaks while grilling. Albacore should be pink in center when done. Salt lightly, if desired.
Remove from grill and spoon the sauce over the steaks. Serve with Bush's Grillin' Bourbon and Brown Sugar Beans.
Makes 4 servings. Prep Time: 5 Minutes Grilling Time: 8 Minutes
abbe On Friday, May 13 at 6:55 pm
we don't eat meat at home (but love a good steak when we're out) and these fajitas are wonderful to make on the grill. the Texas Ranchero Grillin' Beans are a perfect side.
Grilled Shrimp and Veggie Fajitas
– 1 yellow or white onion, sliced with slices about a centimeter wide
– 1 whole green pepper, sliced with slices about a centimeter wide
– 1 tomato, diced
– 1 pound 16-18 shrimp, peeled, deveined and tails removed
– 4 to 6 medium sized whole wheat tortillas (it all depends on how big you want your fajitas to be)
– 2 tablespoons butter
– olive oil
– salt and pepper t0 taste
– shredded cheddar and jack cheese
– Toss the shrimp with the olive oil, salt and pepper in a plastic sandwich bag.
– Heat a mesh grill pan over medium heat
– Heat a cast iron skillet with the butter in it over medium-high heat on the grill. Once the skillet is hot, add the onion and cook for 2 to 3 minutes, then add the sliced peppers. Cook, stirring every so often, allowing the peppers and onions to get a little black around the edges.
– When the peppers and onions have started to blacken add the shrimp to the mesh grill pan in a single layer. Let cook for a few minutes on one side then turn, cooking until the shrimp are opaque.
– While the shrimp are cooking, heat the tortillas on the grill but not on the direct heat for 30 to 45 seconds (the upper rack on a gas grill works great for this).
-Once the shrimp have finished cooking, toss them in with the onions and peppers and stir everything together.
– Add the shrimp/onion/peppers to the warmed tortillas, adding the tomatoes and cheese to finish them off. Serve with Bush's Texas Ranchero Grillin' Beans and enjoy!
LAA On Friday, May 13 at 8:24 pm
Not a meat eater, but love to grill!
Use as many medium-sized russet baking potatoes as you have folks. (Extras for really hungry folks.)
Slice the potatoes vertically almost all the way through. Slice in about 1/2 inch slices.
Place each potato on a large square of aluminum foil.
Peel one or more big 'ol white or yellow onions – depends on the number of potatoes. Slice them in about 1/4 inch slices.
Put onion slices between each of the potato slices. (Remember, you didn't slice the potato all the way through so the onions should stay where you put 'em.)
Cut stick butter (NOT MARGARINE – yuck!) into pats. Place a pat or two of butter between the potato slices, next to the onion.
Sprinkle a bit of salt and pepper over the potatoes.
Wrap the stuffed potatoes in the foil.
Place the potatoes on the grill.
They will need around an hour to cook, depending on the heat of the fire.
Unwrap …. serve with Bush's Bourbon Brown Sugar Grillin' Beans.
Dawn Glatfelter On Friday, May 13 at 8:39 pm
This salmon is so good…the kids beg us to make it!
Greek Salmon on a Plank
1 salmon fillet, skin on
1 c. greek dressing (we use a locally made one)
1 T capers + 1 t caper brine
1 1/2 t whole black peppercorns
1 cedar plank
lemon wedges
crumbled feta cheese
Rinse salmon under cool water. Place in gallon size ziptop bag. Add dressing, capers, brine and peppercorns. Seal bag. Shake to coat salmon. Refrigerate at least 2 hours or overnight, turning occasionally.
Prior to cooking, soak cedar plank in water for at least 30 minutes.
Heat grill to med-high.
Place salmon, skin side down, on cedar plank. Place plank on grill. Close grill lid partially (we usually prop it open with a piece of a board…very scientific, I know!). Cook 20 minutes, or until internal temp is 135 degreesF and salmon flakes easily with a fork. Use spatula to remove salmon, leaving skin.
Sprinkle with feta crumbles and garnish with lemon.
Susan P. Lavery On Saturday, May 14 at 9:44 am
Lamb Chops Grilled
Make Your Kitchen Seem Like a Five Star Restaurant
1 Tbsp. Herbs de Provence (Penzey's is the best)
2 Tbsp. olive oil
1 clove garlic crushed
salt & pepper to taste
4 Lamb Chops
Combine all seasonings. Rub on lamb chops and marinade for 1 hour. Grill. Yum!
Donna KC On Saturday, May 14 at 10:21 am
Grill tip: Keep 1/3 of your grill clear of food and keep that burner on high to get those grates extra hot (and provide heat inside the grill for cooking); when turning the meat, move it to the hottest 1/3 of the grill so the 2nd side gets a nice sear. Then turn that burner down to medium (under the food) and the grate that is now free of food turn on high. This method lets you get a nice sear on both sides of your meat, not just the first side.
Melinda On Saturday, May 14 at 11:08 am
Baby Back Ribs
Ingredients: large rack or two of baby back ribs, or enough to fill rib cooking rack for Weber charcoal grill, liter of A&W root beer, 2 cups or so orange juice, Bad Byron's Butt Rub®, garlic powder, garlic salt, pepper, BBQ sauce of choice, I use Sweet Baby Ray's and Dave's hot and spicy mixed.
Remove membrane from back of ribs, cut ribs to fit rib rack, rub ribs with butt rub, garlic powder, garlic salt, pepper. Mix A&W Root Beer and orange juice together, pour into a large pan, large enough to hold all ribs, or use two pans, however, immerse ribs in liquid and cover tightly with foil. Refrigerate overnight. The above takes me about 20 minutes or so to do. Not much work really for the mouthwatering goodness you will end up with. Next day, prepare your grill for indirect heat. I do coals all to one side for this one. Put pan of water and beer under other side. Put grate on. Take ribs out of marinade and place in a rib rack for grilling. Once coals are white and ready, put rib rack on grilling rack over water/beer. Put lid on and cook for about 2.5 hours at 275 degrees. Add charcoal as needed. I slop on the leftover marinade mixture periodically when I had coals just for a wet baste. When ribs are close to done, baste with the BBQ sauce mixture. This will caramelize the BBQ sauce on them and make them oh so good. Pull off once the ribs reach about 160 degrees. Remember, they keep cooking as they rest so they will most likely reach 165 soon. Cut ribs into serving portions and serve with Bush's Texas Ranchero Grillin Beans cooked in a pot on the side burner of your grill, coleslaw and some nice buttery crusty bread toasted on the grill. YUM!!!!!
Ronnie Alban On Saturday, May 14 at 12:40 pm
Through our travels in South America, we've grown fond of streetfood; it's always fresh and very well seasoned. This is an upgraded version of one of those dishes. We are
regular customers of this lady in Ecuador.
Maria's Chicken on a Stick. Serves 4.
12 oz mango juice or nectar
1/2 cup soy sauce
1 Tblsp. lime juice
1 tsp. garlic salt
1 tsp. chili powder
12 pieces boneless, skinless chicken thighs
8 bamboo skewers
2 cups pineapple juice
2 cans Bush's Black Bean Fiesta
1. Combine marinade ingredients in medium bowl, add chicken, mix well, cover,
refrigerate 30 min.
2. Soak skewers in pineapple juice 15 min.
3. Turn grill medium high. Spray with food spray.
4. Thread 3 chicken thighs (don't cut them) on each skewer, stretching each to flatten
on stick.
5. Pour pineapple juice into marinade, brush while grilling. Grill 5 minutes per side
Serve 2 sticks per person.
6. Black Bean Fiesta complements this dish perfectly..
Doris Mancini On Saturday, May 14 at 12:44 pm
2 tablespoons minced ginger
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon sake
3 cloves garlic, grated
¼ cup scallions, green and white parts
2 teaspoons sugar
1 teaspoon sesame oil
1 teaspoon chili paste
1 tablespoon sake
2 tablespoons parsley, chopped
2 tablespoons water
¼ cup soy sauce
1 flank steak, trimmed of fat and scored (crisscrossed)
Combine marinade in plastic bag with flank steak and marinate 4-8 hours
Combine all sauce ingredients
Remove steak and BBQ 3 to 4 minutes on each side, turning only once
Let stand 10 minutes, then thinly slice across the grain. Pour sauce over steak
Serve with rice and beans
Mike On Saturday, May 14 at 3:16 pm
BBQ'd Chicken Thighs
3 Tablespoons melted butter
1 lemon – juiced
3/4 cup ketchup
2 Tablespoons balsamic vinegar
1/8 cup honey
1/4 teaspoon hot sauce
1/8 teaspoon red pepper flakes
1/4 cup chopped green onion
6 boneless chicken thighs
Combine first 8 ingredients. In a pot over coals cook for about 15 minutes. After the first 7 minutes move to the side and place chicken thighs on grill over medium heat and grill for 7 minutes. Move sauce to cooler place on the grill and flip and baste with sauce up side of thigh. Let grill another 7 minutes. Flip again and baste again. Grill for a minute or two and flip and baste again. Serve with Bush's Smokehouse Tradition Grillin' Beans.
Rob On Saturday, May 14 at 3:21 pm
Grilled Apple Porkchops
4 Tablespoons soy sauce
1/2 cup apple cider
1/2 cup brown sugar
4 Tablespoons vegetable oil
1/2 tsp ground ginger
1/2 tsp cinnamon
1/8 tsp cayenne
1/2 cup water
2 teaspoons cornstarch
6 thick cut porkchops
Combine first 8 ingredients. Pour over chops in a sealable bag. Refrigerate at least 30 minutes. Grill over direct medium heat 10 – 13 minutes. Brush chops with marinade 2 minutes before removing from grill. Serve with Bush's Bourbon and Brown Sugar Grillin' Beans.
Barb Mc On Saturday, May 14 at 4:38 pm
Love the contest idea! It is on my bucket list to meet you so I hope you like this! Everytime I made this chicken my husband says, "Why don't you make this all this time?"
Grilled Honey-Glazed Chicken
1/2 c honey
1/2 c mustard
1/4 applesauce (hmm…healthier than oil, no less)
3/4 tsp curry
2 1/2 lbs chicken (I usually use boneless.)
1 1/2 c instant rice
1 1/4 c chicken broth
1 small onion, finely chopped
1/2 tsp salt
1 tbsp chopped parsley
Combine honey, mustard, oil and curry; reserve 1/2 cup for rice.
Place rice, broth, onion, salt and reserved honey mixture into a foil "loaf" pan. Cover tightly with tin foil and place on top rack of grill. Rice usually takes about 15 min. to cook.
Grill chicken, using leftover marinade to baste. Time required depends on chicken you're using.
Bon Appetit! (Not sure if I spelled that right…)
Barb Mc On Saturday, May 14 at 4:40 pm
Um…duh…forgot the Bush's Beans! Bush's black beans, rinsed and drained, thrown in with the rice. Now we're talking…
Cookin' Canuck On Saturday, May 14 at 10:39 pm
My grilling life changed when I learned to actually turn on the grill myself, rather than relying on my husband to do it. So all you ladies out there, it's time become the master (or mistress) of your grill.
Here's one of our favorite recipes for the grill:
Grilled Tri-Tip Steak with Molasses Chili Marinade
1/4 cup brown sugar
1/4 cup molasses
3 tbsp soy sauce
2 tbsp rice vinegar
5 cloves garlic, peeled and smashed
1 tbsp peeled and chopped fresh ginger
1 tbsp chili powder
1/4 tsp freshly ground black pepper
2 lbs tri-tip steaks
In a large glass bowl or container, whisk together brown sugar, molasses, soy sauce, rice vinegar, garlic, ginger, chili powder and freshly ground black pepper until the sugar is dissolved.
Place tri-tip steaks in the marinade and turn until completely coated. Let marinate for about 1 hour, covered, turning the steak occasionally.
Preheat grill to medium-high heat and brush with canola oil.
Place the steaks on the grill (do not discard the marinade) and cook until desired degree of doneness is reached, about 5 minutes per side, depending on the thickness of the steaks. Remove steak from the grill and let rest for 10 to 15 minutes before slicing.
Transfer the marinade and any juices collected from the cooked steaks to a small saucepan. Bring to a low boil and let cook for about 10 minutes. Serve with the steak.
Serves 4.
Karie F. On Saturday, May 14 at 11:12 pm
Pepper Marinated Flank Steak & Cowboy BBQ beans (made with Bush's Bourbon & Brown Sugar Grillin' Beans)
Pepper Marinated Flank Steak:
3/4 cup Wishbone Italian dressing
2 Tbsp course cracked black pepper
1 Tbsp Worcestershire
2 tsp ground cumin
1 1/2 lb. flank steak
Score flank steak 1 inch intervals, diamond pattern on both sides. Mix all ingredients in a ziplock bag. Add flank steak to bag, seal tight and marinate in fridge for 24 hours. Let steak sit at room temperature for about 15 mintues before grilling. Grill for 2-4 minutes on each side or until slightly pink in the middle. Remove from grill. Let rest for 10 minutes before slicing.
(recipe can be doubled, tripled, etc. as needed depending on size of crowd…I usually estimate about 1/2 lb of steak per person)
Cowboy BBQ Beans:
1/4 lb bacon, cut into bite size pieces
3/4 lb ground hamburger
1 small white onion, finely chopped
1/2 cup brown sugar
1/2 cup catsup
1/2 tsp yellow mustard
dash of pepper
2 tsp liquid smoke
2 tsp white vinegar
22 oz. can of Bush's Bourbon and Brown Sugar Grillin' beans
1 15 oz. can butter beans (drained)
15 oz. can kidney beans (drained)
Saute bacon and onion until cooked fully (do not brown). Add hamburger meat and cook until done. Add remaining ingredients and simmer on low for 1 hour, stirring occasionally.
Terri K On Sunday, May 15 at 12:22 am
Where's the Beef Marlboro Man? Ok, I couldn't help myself Ree. When that grill is fired up it's all about the BEEF and a big O'l Porterhouse or Sirloin is what comes to mind. You can't beat the fix time or the taste with this recipe. Don't forget to include a side dish of your favorite Bush's Beans, there the perfect finish to this steak dinner.
Steak on the Grill
1/3 cup mixed peppercorns freshly ground
1 teaspoon coriander seeds ground
2 tablespoons coffee beans ground
1 teaspoon kosher salt
½ teaspoon crushed red pepper flakes
¼ teaspoon cumin
Pinch of cayenne pepper or more if you like it spicy
4 to 6 thick cut Porterhouse or T-Bone steaks
2 cups of red wine + a little extra to sip on while the meats on the grill
1/3 cup of your favorite steak sauce
¼ cup soy sauce
4 cloves garlic, crushed
Combine the peppercorns, coriander seeds, and coffee beans in the spice grinder and let them take a spin until they are nicely ground. Pour the spice mixture into a large plastic bag and add the salt, red pepper flakes, cumin and cayenne pepper. Seal the bag and mix well. Combine the wine, steak sauce, soy sauce and garlic and add them to your spices in the large plastic bag. Put your nice big hunks of beef (porterhouse or T-bone steaks) into the plastic bag with the other goodness and let marinade in the frig for 2-12 hours, the longer they marinade the better they will taste. Remove steaks from plastic bag and gently pat dry with a paper towel, reserve the marinade. Cook the steaks over medium coals and/or heat to desired doneness, 6 to 9 minutes per side for rare and 10 to 17 minutes per side for medium. Brush steaks with marinade as they cook (the marinade can also be boiled and reduced by half for an even richer tasting sauce, this is the way I like my sauce). Remove steaks when done and let them rest for about 3 to 5 minutes.
Donna at What the Dog Ate On Sunday, May 15 at 3:06 am
Chile Citrus Chicken with Bush's Black Bean Fiesta
Easy, delicious, and possibly life altering.
1 whole chicken, about 4 pounds
1 1/2 teaspoons chile powder
1 teaspoon dried oregano
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, minced
3 tablespoons apple cider vinegar
1/4 cup orange juice, freshly squeezed
1 – 21 ounce can Bush's Black Bean Fiesta
We use a gas grill. Fire up your gas grill to get it good and hot. You'll want it to be at about 350 degrees. Clean and oil the grates.
Prepare the Rub: In a medium bowl, whisk together the chile powder, oregano, cinnamon, cloves, salt, pepper, garlic, vinegar, and juice.
Prepare the Chicken: Remove the neck and innards. With a sharp pair of kitchen shears, cut out the backbone. Flip the chicken over so the breast side is facing up. Use the palm of your hands to press hard on the breastbone to crack. Brush a third of the rub all over the inside cavity of the chicken.
Begin by grilling breast side down. Flip the chicken over after about 10 minutes. Apply another third of the rub to the breast side of the chicken. Continue to grill over medium high heat for about 45 minutes. Flip the chicken every 15 minutes or so. Baste with the rub as you flip. Continue to grill until a thermometer inserted in the thickest part of the bird registers 165 degrees.
Remove the chicken from the grill, and allow the chicken to rest for 10-15 minutes. Use this time to warm up a can of Bush's delicious Black Bean Fiesta.
Use a sharp chef's knife to cut the chicken into two wings, two thighs, two drumsticks, and four breast pieces. I usually cut each breast in half crosswise.
Enjoy with Bush's Black Bean Fiesta
Cindy On Sunday, May 15 at 7:46 am
Grilled Salmon Sandwiches w/ Chipotle Chili Pepper Sauce
Makes 4 sandwiches
1lb salmon- cut into 4″pieces
2 c. milk
1 clove garlic, crushed
1/2 c. kraft mayo
1-2 t. McCormick Chipotle Chili Pepper Spice
Ciabatta bread-cut into 4″pieces and sliced for sandwiches
Olive Oil spray
Spring greens
Soak salmon pieces in milk for 1hr. Pat dry. Rub salmon pieces with garlic, salt, and pepper.
While salmon is soaking prepare Chipotle sauce:
Mix mayonnaise with chipotle chili pepper spice. Keep covered in refrigerator until needed.
Spray med-hot grill with spray. Cook salmon, skin side down 5-7 min. Then turn and finish cooking 5-7 min. Remove from grill.
While salmon is finishing cooking, spray cut ciabatta bread with spray oil and grill along side the salmon until there is a nice crunch on the bread. Remove from grill.
Assemble sandwiches;
Ciabatta bread, salmon, chipotle chili pepper sauce, spring greens, and top with ciabatta bread.
These sandwiches go great with grilled corn.
kayb On Sunday, May 15 at 9:42 am
I grill probably more burgers and steaks than I do pork, but pork is my favorite. Here's a recipe that works equally well with a Boston butt roast or a pork loin and feeds a crowd in either case; it's a go-to for me for holidays. The only difference is a change in the length of time the meat is grilled, or actually, smoked, since the heat is indirect. Serve it with a spicy vinegar slaw and some potato salad and Bush's Smokehouse Tradition Grillin' Beans.
1 4-5 pound Boston butt or pork loin
1/4 cup bourbon
2 tablespoons sweet paprika
1 tablespoon smoked paprika (pimenton)
1 tablespoon ancho chile powder
1 teaspoon coriander
1 teaspoon allspice
1 teaspoon garlic powder
2 teaspoons onion powder
1 teaspoon cinnamon
1-2 teaspoons cayenne pepper, depending on your love of heat
3 tablespoons brown sugar
Dry the meat and then sprinkle it liberally with the bourbon. Cover loosely and let it sit for an hour, turning it over once.
Mix the dry ingredients into a rub. Put the meat in the center of two large, crossed pieces of plastic wrap, and coat the meat liberally with the rub. You may well have rub left over; this is a Good Thing, as it keeps. I keep a shaker of it on hand all the time, just on general principles.Wrap the coated meat in the plastic wrap and refrigerate it at least overnight. 24 hours is better, and it can go two or three days.
Build a charcoal or hardwood fire and heap two piles of coals on opposite ends of the grill, leaving an empty space in between. Put the meat in between the piles. If you're using a gas grill, turn the two outside burners on low, leave the inside one(s) off, add a tray of chips, and put the meat in the middle.
If you're cooking a loin, turn it after about 30 minutes, and again after another 30. Start checking temp with a meat thermometer; when it gets to 160, pull it, tent it with aluminum foil, and let it rest for at least 15 minutes before slicing; 30 is better. Serve with the barbecue sauce of your choice on the side.
If you're cooking a Boston butt, plan on at least an hour per pound, turning the roast after each hour. An hour and 15 minutes per pound is really better. You may need to keep a separate fire going, and add coals during the process. Put on a pair of new kitchen gloves, and pull the meat apart with your hands into shreds, mixing to be sure the lovely brown outside crust gets mixed in well with the lovely inside soft, buttery meat. Throw any big pieces of gristle or fat to your hopeful, hovering puppy dog, along with the bone if it's a bone-in butt. Serve on good, multigrain buns, piled high with meat and slaw and barbecue sauce, or in a flour tortilla with slaw, or in a quesadilla with some colby jack cheese!
Melinda On Sunday, May 15 at 11:58 am
My "Dancing Chicken" Recipe
Ingredients: two 3-4 pound chickens, onion, salad oil of your flavor choice, I like something with garlic since we are garlic freaks, maybe a nice italian or greek type or you could just use olive oil, garlic, garlic powder, salt, Old Bay seasoning, beer, butter and soy sauce
Get your charcoal grill prepared for indirect grilling. For this one, I bank all the coals to one side. Light 'er up and let it get going. Then, wash and pat dry your chickens. Generously rub your salad oil all over and inside the chickens. Open two beers and either pour half of each out or get some obliging soul to drink half of each. Peel and cut an onion in quarters and shove 1/2 inside each chicken. Shove some garlic inside too. Do not be afraid as garlic adds so much to the flavor. Set each chicken on top of a beer can and shove it down on it until they are upright and steady. The chickens should be like they are standing at this point or "dancing". Generously and evenly sprinkle your garlic powder, salt, and Old Bay Seasoning all over the chickens. When the coals are nice and white and the temp is about 325, set the chickens on the grill standing up. At this point, they are "dancing". Cover and cook. Melt butter and mix with garlic and soy sauce to taste and to be used for a wet basting sauce while cooking. Uncover grill after about 45 minutes and baste generously with with the garlic butter soy sauce you just made up. Rotate chickens so they cook evenly. Cover and cook for about another 45 minutes, baste again, rotate again, cover and cook again. Repeat process as necessary. Usually takes about 2.5 hours to cook at 325. You want the internal temperature to reach about 185 before yanking them off. When done, remove chickens from grill, remove beer can from chickens and cut chickens in quarters. Serve with my usual Bush's Texas Ranchero Grillin' Beans as I like some spice, some coleslaw and some crusty, buttery grilled bread. I also like a bowl of chopped green chilis to add to mine. I am a green chili fool. MMMMMMMMMMM……………….so darn tasty and foolproof……….maybe. HA!!!!
Bryce Chandler On Sunday, May 15 at 12:51 pm
Ree, Thanks for joining up with Bush's to give us a chance at a fun weekend at your ranch!
My recipe is quite simple but really great way to make a steak. It goes well with several of the flavors of the Bush's beans that I eat. I prefer my steak with their Bourbon and Brown Sugar or Texas Ranchero grillers; however I shall leave the pairing to the chef.
Ingredients and supplies:
1 large zip lock freezer bag
2(Two) 16oz. rib-eye steaks (2" thick)
½ cup Worcestershire sauce
6 cloves garlic (finely chopped)
1 large shallot (finely chopped)
Use fork tines to place 30-40 channels into the steaks. Place the Worcestershire sauce, garlic and shallot into a freezer bag, shake to well coat the steaks, and then place into a refrigerator the evening before the cookout.
Steak Rub Ingredients and supplies.
1 medium mixing bowl.
3/4 cup brown sugar
1 tablespoon course black pepper
1 tablespoon kosher salt
1 tablespoon garlic powder
1 tablespoon onion salt
Extra virgin olive oil
Fire up the grill!!! Cook with mesquite if coal or wood fired grill is available.
In the mixing bowl, combine and mix the sugar, pepper, salt, garlic powder, and onion salt. Remove the steaks from the freezer bag and place on a plate. Rub both sides of the steaks with a light coat of olive oil. Massage into the steak the rub mixture until the steaks have a nice even, but thin, coverage on both sides. Place on hot grill. Flip once at 10-12 minutes for a medium rare steak or a bit longer for those who desire a more done steak. (Good time for a well done Oklahoma jerky steak joke if only I had one, but with family both here in Texas as well as in Oklahoma, I know we both know how to enjoy our cow!!!) Let the other side cook for another 10-12 minutes until firm at corners and still slightly bouncy in the middle. Remove from the grill and let stand for 5 minutes. Add Bush's beans, family, and have a great afternoon!
Thanks again for the fun contest! Bryce
lizinwfb On Sunday, May 15 at 1:07 pm
Beer Can Chicken!
1 whole (approx. 4 lbs.) chicken
1 T oil
1 12 oz. can of beer (Miller product if you are form Milwaukee)
2 or more Tablespoons BBQ Rub (recipe below)
BBQ Rub
1 T chili powder
2 tsp. kosher salt
2 tsp. brown sugar
1 tsp. pepper
1 tsp. ground cumin
1 tsp. paprika
1/2 tsp. garlic powder
1/4 tsp. ground red pepper
Clean, wash and dry chicken, then coat outside with oil.
Sprinkle a few teaspoons of the rub inside the chicken, then rub the rest all over the outside of chicken.
Pour half the can of beer in glass and drink.
Have grill ready. I use a gas grill because I am a bit impatient. I preheat the grill to 375 degrees, and try to keep it there the entire cooking time.
Place the beer can in chicken, so the chicken is "sitting on the can :)" Then place chicken and can on grill with legs out. It works like a tripod, can and 2 legs hold it up.
Close grill lid and basically leave it for about an hour. Meat thermometer should read 180 degrees. Make sure to keep the grill temp. around 350 – 375. I also only light one side of my Weber. Make sure to have a drip pan underneath, especially if your have a fatty chicken.
It works perfectly everytime! Let rest for a few minutes then carve up.
I can make 2 of these on my grill at time and shred any leftovers for enchiladas, quesadillas or chicken salad.
This recipe has been in my file for years and it is a hit with everyone!
Hope to share with yo on the Ranch.
Vee Lark-Williams On Sunday, May 15 at 1:20 pm
Hi, Ree! Life is good in the city of L.A. but there's nothing like grillin' in the great outdoors. Got meat? I'll try grillin' it all kinds of ways I can think of. Just give me a reason and I'm ready for a cookout. From tailgating at football games in Nashville, to singing around the campfire at the Lazy K ranch in Tucson, or barbequing at family reunions in Houston, I am there. I'm always looking for something a little different, so I love this recipe which is a little twist on a family favorite. I hope you'll like it, too! BTW, my friend and neighbor, Goldi, likes it so much that she's taking it to Boston to make it for her Memorial Day family cookout!
Thai Dazzled Rolled Chicken Thighs
Prep Time: 10 min. / Cook Time: 20 min. / Difficulty: Easy / Servings: 4-6
8 Boneless Chicken Thighs, pounded to ½" thickness
1 lb. Ground Turkey*
1 Tbl. Garlic Powder
2 Tbl. Soy Sauce
1 Tbl. Cornstarch
1 ½ tsp. Salt, plus additional Salt to season the chicken thighs
½ tsp. Cayenne Pepper
¼ cup Water chestnuts, finely chopped
½ cup or 1 Bundle Mung Bean (cellophane) Noodles**, soaked
2 Tbl.-1 cup Your Favorite Barbeque Sauce
*You can easily substitute the ground turkey with ground pork or ground beef.
**Noodles can be found at Asian food markets and most supermarkets in the Asian food section.
Place mung bean (cellophane) noodles into a bowl and cover them with hot water. Soak the noodles for 15 minutes to rehydrate. Drain noodles in a colander, then chop noodles into ½" pieces.
Pound the chicken thighs to an even thickness. Season both sides to taste with salt. Cover thighs and refrigerate them until needed.
In a medium bowl, combine ground turkey, garlic powder, soy sauce, cornstarch, salt, cayenne pepper, water chestnuts, chopped noodles and 2 Tbl. barbeque sauce. Toss lightly until thoroughly mixed.
Separate the turkey mixture into eight equal parts. Place the turkey mixture inside of the seasoned thighs, roll the thighs closed and secure them with toothpicks. Flatten the rolled thighs slightly to ensure even cooking. Place rolled thighs on the grill (Medium Heat), seam-side down.
Grill for 8-10 minutes on each side for a total of 16-20 minutes, basting occasionally to keep them moist. The internal temperature should reach 160 degrees F. Use the finger-poke test to check for doneness. When done, they should feel firm to the touch.
Brush the thighs with a little of the extra barbeque sauce, or use it for a dipping sauce. Serve with delicious sweet and smoky Bush's Smokehouse Tradition Grillin' Beans. Then, enjoy!
Zainab On Sunday, May 15 at 4:45 pm
I tried the Thai Dazzled Chicken thighs, with the Bush's Smokehouse Tradition Grillin' Beans. I found the combination of the beans and thai thighs delightful and it was easy to make, I had all the ingredients in the house. I think I'll try it for the memorial day weekend cookout with friends as well. Thanks for recipe
Kenny The Texan On Sunday, May 15 at 5:52 pm
Yum-Mee! Being a Texan, I just LUV anything grilled and/or barbequed! This dish really rocks! I got a taste of it thanks to my wife and I fell for it big-time. What a nice combination of flavors and tastes, especially with the noodles. I never knew that grilled chicken and ground turkey could meld so well. Great job, Vee!!!
Lansdale Playford On Sunday, May 15 at 3:18 pm
Po' Man's Tenderloin
This is by far the best "meat" I've ever had…I'm partial since I grew up with it, but a HUGE hit at every party and worth a post on this site for others to enjoy…contest or no contest. I even served this at my wedding reception (My father cooked 22 of them, no kidding!).
1 3-1/2″ -4″ top of the round
2 oz. tenderizer*…if not more
4 tablespoons garlic powder*
4 tablespoons black pepper*
4 tablespoons lemon pepper*
1 stick butter, cut in half lengthwise
*Amounts of ingredients should be altered based on size of meat. Seasonings should cover meat liberally. It all depends on the actual size you get from butcher…it's never exactly what you ask for!…part of the Po Mans essence.
The recipe goes like this…
Go to meat department and order a 3½-4 inch top of the round, trimmed. Tell the butcher you are going to grill it and cut it against the grain.
Take a big meat fork and start juking. Juke all six sides and don't be timid about it…just juke the heck out of it. When you think you've juked enough…then juke it some more (or ask your husband, wife, child etc to take over).
Liberally marinate the meat by coating it in tenderizer, garlic powder, black pepper and lemon-pepper. When done the meat should be covered with dry seasoning…and you can't put too much!
Let the meat sit out at room temperature for at least 3 hours (covered). The longer the better. When you are ready to cook the Po' Man's get the charcoal or gas grill as hot as you can. Sear four sides about 5 minutes each, then 7 to 10 minutes of two sides. Total cook time should be 35-40 minutes.
Take meat straight from the grill to a plate with half stick of butter under meat and place half stick butter on top of meat. Let rest for ten minutes. Carve in thin slices across the grain. The juice will mix with the butter to make real good gravy.
The final product should be seared to burned on outside and real pink on inside. Tell your guests that it's Tenderloin properly aged and they won't know the difference.
Ksugarandspice On Sunday, May 15 at 3:26 pm
Steak. Such a manly meal. Straight off the fire with a side of Steakhouse Beans. While lemons and Baby Arugula are delicate and bright, just what you would find in a Petite High Tea Sandwich. What happens when these two worlds collide?
You get a His and Hers Steak Sandwich. I Hope to make this for you someday either at the Ranch or your next visit to Southern California.
His and Hers: Steak Sandwich
Serves 4
For the beef:
•1 Pound Beef Tenderloin steaks (about 2 small 1/2" filets)
•1 tablespoon Olive Oil
•2 teaspoons kosher salt
•2 teaspoons coarsely ground black pepper
For the sandwich:
•4 French Rolls (sandwich sized – approx. 4")
•1 (2-ounce) chunk of good Parmesan cheese
•3 ounces butter, at room temperature (optional)
•1 bunch baby arugula
•Kosher salt
•Freshly ground black pepper
For Lemon Horseradish Sauce:
•For the Lemon Horseradish Sauce:
•1 cup sour cream
•3 tablespoon prepared horseradish
•2 teaspoon Lemon zest
•1/2 teaspoon Kosher salt
To Prepare Sauce:
•Whisk together horseradish, sour cream, lemon zest and salt in a small bowl. Serve at room temperature.
Sandwich Directions:
Heat grill to high. Rub meat with olive oil and season with course salt and the black pepper. Grill on both sides until slightly charred and cooked to medium-rare doneness, about 4 minutes per side. Remove from the grill, cover it tightly with aluminum foil and let rest 5 minutes. Slice into 1/4-inch thick slices.
To make the sandwiches, cut the bread in half. Spread with unsalted butter and grill until brown. Remove to spread thickly with the Lemon Horseradish Sauce. Top with slices of beef, arugula, and parmesan shavings.
Try to eat just one!
Here is a link to the steps and photos:
Kathleen -
Denise Williams On Sunday, May 15 at 4:34 pm
Here is one of my favorite grilled panini sandwiches!! Great with Grillin Beans!!
Pesto Grilled Chicken Panini with Fresh Mozzarella
(makes 4 Panini sandwiches)
2- 3 jumbo boneless, skinless chicken breasts
1 teaspoon fresh rosemary — minced
1 teaspoon lemon zest — grated
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
3 tablespoons extra-virgin olive oil
1 medium red onion — sliced
1/2 cup mayonnaise
1/4 cup pesto sauce
4 (4-inch) square ciabatta bread rolls
2 whole roasted red peppers — cut into 2 halves
1 large tomato — thinly sliced
8 slices fresh mozzarella cheese
3 tablespoons extra-virgin olive oil
4 cups romaine lettuce — sliced
1. Cut chicken breasts in half horizontally. (you should end up with 4-6 thin breast
pieces or "cutlets") Place in a zip-close plastic bag.
2. In a mixing bowl, combine fresh rosemary, lemon zest, lemon juice and Dijon
mustard with a whisk. While whisking add olive oil in a thin stream. Pour over
chicken breast slices. Add sliced onion and shake bag until
it is all coated. If you have time let the chicken marinate in the refrigerator
for 30 minutes. (if, not…then use it right away) (can also marinate overnight)
3. Preheat grill or grill pan. Spray a grilling tray (with holes) with a nonstick grill spray.
Grill the chicken until the interior reaches 160 degrees and juices run clear. Grill the
onions until caramelized. Set aside.
4. While chicken is grilling, make pesto aioli: Place 1/2 cup mayonnaise in a bowl and
whisk in the pesto sauce until well blended. You can also us a blender or food
processor. Place in bowl and set aside.
5. Slice ciabatta bread rolls horizontally for sandwiches.
6. To assemble sandwiches:
-Lay out the ciabatta bread, cut side up in pairs with tops and bottoms.
-Spread all the cut sides with the pesto aioli.
-Top all the bottoms with cooked chicken breasts
-Next arrange caramelized onions on top of chicken
-Next add one roasted red pepper half on top of onions
-Top with tomato slices
-Add 2 slices of mozzarella cheese to each sandwich.
-Place the tops of the ciabatta bread on top of each sandwich.
-Brush the outside of both the tops and bottoms of the ciabatta with the olive oil
7. Place sandwiches on the grill. Weigh down the sandwiches with a cast iron skillet
or a panini press After 4-5 minutes, when the bottoms are golden brown, flip the
sandwiches and repeat. Remove from grill to a platter.
8. Open sandwiches between the tomatoes and red pepper and insert a handful of the
romaine lettuce. Cut diagonally and serve warm with Bush's Steakhouse Recipe
Grillin Beans.
Jackie in TX On Sunday, May 15 at 5:26 pm
Bloody Mary Fajita Meat
2 cups V8 juice
1 tbsp Worcestershire sauce
1 tbsp liquid smoke
1 tsp celery seed
1 tsp smoked garlic powder
2 tbsp lemon juice
1 tbsp prepared horseradish
Salt and pepper to taste
Tabasco sauce to taste
2/3 cup vodka (optional)
flank or skirt steak
zip lock baggie
Mix all ingredients except steak in baggie. Tenderize steak if needed, place in baggie with marinade. Place in refrigerator anywhere from 3-24 hrs. Heat grill and place steak, (take out of baggie of course), over heat. grill until desired doneness turning once. Slice against the grain and serve with favorite fajita ingredients, grilled onions, bell peppers, guacamole, sour cream…etc…
Debbie R. On Sunday, May 15 at 7:05 pm
This steak is so flavorful, but as you can see, has minimal ingredients. Don't let that fool you, it is delicious. Serve with Bush's Best Steakhouse Grillin' Beans and dinner is on the table in no time (and devoured just as fast!).
Buffalo Wing Seasoned Flat Iron Steaks with Bleu Cheese Butter
1/2 cup butter, softened
4 oz. bleu cheese, crumbled
4 cloves garlic, minced
2 flat iron steaks (3/4 pound each)
1.6-oz. packet dry Buffalo Wing Seasoning Mix
Paired with Bush's Best Steakhouse Recipe Grillin' Beans
Preheat gas grill on medium
In a medium bowl, mix together the butter, bleu cheese and garlic; set aside.
Rub both sides of the steaks with the seasoning mix. Place steaks on grill and cook for 5 minutes, turn steaks over, cook approximately 5 more minutes for medium rare (145 degrees), or to 160 degrees for medium.
Remove steaks from grill, cover and let rest for 5 minutes. Slice steaks into 1/4" strips, slicing across the grain. Divide the steak slices evenly between serving plates, fanning or staggering the slices on each other. Top each serving with a tablespoon of the bleu cheese butter; serve remaining blue cheese butter on the side. Serve with Bush's Best Steakhouse Recipe Grillin' Beans and enjoy!
Serves 4
Margo/MS Hospitality On Sunday, May 15 at 7:28 pm
Pork Lion Goodness ( served with Bush's Fiesta Beans)
Rub Mix for 1 1/2 – 2 pound of pork loin
1 T. fine ground expresso
1 T. cinnamon
1 T. Punjab Red Tandoori spice
2 T. dark brown cane sugar
1 T. dried oregano leaves
1/2 T. smoked Spanish paprika
1 t. cayenne pepper
1 T. fresh cracked pepper
2 T. Kosher salt
Blend all spices and let stand for about 5 minutes in a warm spot to blend flavors.
Glazing Sauce Ingredients
2 C. ketchup
2 T. red wine vinegar
1 stick of melted real butter(salted)
1 T. dry Coleman's mustard
2 T. honey
2 T. dark brown cane sugar
2 T. worchestershire sauce
1 T. granulated dried galic
2 T. onion powder
1 t. tandoori spice
1 t. cayenne pepper
Salt and Pepper to taste
Blend all sauce ingredients and warm in the microwave for 4 minutes to blend flavors. Use this glazing sauce the last 3 – 4 minutes the loin is on the grill. Put about 2/3 cup aside to serve with the pork loin for those who like extra sauce at the table. Heat the side sauce in the microwave just before serving.
Rub the dry spice mixture on the outside of the entire loin. Let the rubbed meat rest for about 30 minutes on the counter.
Grill over a medium fire to desired temperature, turning frequently or put loin on a rotisserie over the grill. (We like our pork loin medium.)
Glaze the entire loin with the sauce the last 3 – 4 minutes of grilling.
Save a little of the sauce for a final brush when removing from grill to serving platter.
Slice the pork loin into thin rounds and serve with Bush's Fiesta Beans, your favorite cole slaw recipe, and sour dough buns. Sometimes I make sliders from this recipe using the sour dough buns and cole slaw with the Fiesta Beans as a side dish. Any way you serve this pork loin and Bush's Fiesta Beans, your family and friends will be grinnin'!
inrat On Sunday, May 15 at 7:31 pm
Hi, Ree,
My recipe is Grilled Chicken Veracruz. It would be a dish paired with Bush's Grillin'Black Bean Fiesta. This dish lends itself to bone in chicken. I am suggesting bone in chicken breast to insure the meat is fully cooked in thirty minutes, but I prefer to spatch my whole chicken and cook the whole bird.
4 bone in,chicken breasts
Orange juice (to marinate the chicken-enough to cover the chicken completely)
3 cloves roasted garlic
1/4 onion roasted
2 whole cloves
sprig of fresh thyme and oregano
salt and pepper
olive oil
2 chipotle peppers,canned
1 Tbsp.white wine vinegar
1. Rinse the chicken with water and place in an enamel pan. Pour orangejuiceover the raw chicken to cover. Refrigerate overnight.
2. Remove the chicken breast, dry with paper towel. Rub generously with olive oil, salt and pepper.
3. Place on a hot grill and back the heat down to medium and end up on medium-low. Cook for 20 to 30 minutes.
4. Meanwhile prepare the sauce with 2 cups of the reserved orange juice in a small saucepan.
5.Bring to a boil with the garlic,onion, clove, chipotle peppers and vinegar. Let the liquid reduce by amost half. Use a blender to blend until smooth. (I take the chipotle peppers out, first)
6. Add a pat of butter to tighten the sauce.
7. Serve the sauce with the chicken. I like to take some of the meat off the bone and eat with corn tortillas, cilantro, caeso fresco, and the sauce.
Andrea Muth On Sunday, May 15 at 8:09 pm
Grilled Chipotle Sirloin Steak and Onion Hoagie with Garlic Lime Mayo
Simply said,,,,,this was delicious. Fast, easy and fantastic! Perfect to serve with Bush's "Black Bean Fiesta".
1.5 lbs Sirloin Steak
12 oz beer
3 tsp chipotle puree, divided use
1 large onion
Olive oil
1/2 cup mayonaise
Juice of 1/2 lime
1 clove garlic, grated
Deli Hoagie Rolls
Mix together beer (I used Coors), 2 tsp of chipotle puree (I puree a can of chipotle peppers in adobo sauce and keep it in the fridge, it lasts a really long time and is great in so many things), and 1/2 tsp salt. Add steak and marinate at least an hour, turning occasionally.
Pat steaks dry and sprinkle with a little salt. Grill on a preheated grill (med. high heat), about 3-4 minutes per side. Let rest 5 minutes then cut in thin slices.
Cut onion in thick slices (1/4 to 1/2 inch thick) and thread on skewers. If using wooden skewers, soak them in water for about 10 minutes to prevent burning. Drizzle onion with olive oil and sprinkle with salt on both sides. Grill with steak until softened and some nice color develops (the more color the better).
Slice hoagies in half and drizzle with olive oil and grill cut side down for a couple of minutes or until toasted.
While steaks cook, mix mayo, 1 tsp of chipotle puree, juice of 1/2 lime, grated garlic clove and 1/2 tsp salt.
Spread each side of hoagie liberally with sauce, add sliced steak and grilled onion. Enjoy with Bush's Black Bean Fiesta,,,, and I can pretty much guarantee you will.
Amanda On Sunday, May 15 at 8:41 pm
Okay, this recipe is simple and very straightforward, but boy howdy, it is GOOD.
Marinated Grilled Chicken:
Combine the following ingredients in a large ziploc bag:
1 1/2 cups vegetable oil
3/4 cups soy sauce
1/2 cup Worcestershire sauce
1/2 cup red wine vinegar
1/3 cup lemon juice
2 tbsp dry mustard
1 tsp salt
1 tbsp black pepper
1 1/2 tsp fresh parsley,minced
Pound chicken breasts (4 or 5) to desired size (if needed).
Place the chicken breasts in the ziploc bag with the marinade in it; toss the chicken around in it. Refrigerate for eight hours.
When ready to grill, bring chicken to room temperature and preheat gas grill to medium (350-375).
Clean off any residue on grill with brush and coat grates lightly with oil or cooking spray.
Grill until chicken is done, flipping once. Let set 5-10 minutes after it's finished grilling to retain the juices.
These would pair nicely with Bush's Best Steakhouse Grillin' Recipe Beans. Mmmm.
Catherine On Sunday, May 15 at 11:41 pm
We've enjoyed this Saigon satay for years at a local festival and now I've finally figured out a delicious version for our family at home. It's the current favorite.
Four thick cut pork chops
1 teaspoon soy sauce
2 tablespoons lime or lemon juice (fresh is lovely)
2 teaspoons sesame oil
2 cloves garlic, minced
2 tablespoons fresh grated ginger (fresh is necessary, IMHO)
1/4 cup brown sugar
1 teaspoon salt (or meat tenderizer if you, like me, get a real walking around pig from a farmer that is a little tougher than the grocery store type)
2 tablespoons olive oil
1/4 teaspoon black pepper
Mix the marinade ingredients in a flat glass dish with sides or a large ziploc bag. Take the kitchen shears or your best knife to the chops and cut them into pieces approximating 1.5 inch cubes. Don't stress if they aren't perfect. Cut away the fat if you are a good person, otherwise leave it on to make extra crunchy and flavorful bits to your meal. Try to get a little fat on lots of pieces, not just a few concentrated chunks. Spread the joy!
Put the pork into the marinade and let sit in the fridge for 1 – 3 hours. Soak your skewers if they are wooden. After the flavor has soaked in and you've heated up the grill, slide the meat on the skewers, making sure to to do it the longer direction whenever possible so as much meat as possible is supported and that no part of the deliciousness is wasted by falling off into the fire. I fit 5 – 6 pieces on each skewer.
Cook your pork skewers on medium for 3 -5 minutes per side. You want the fat to carbonize just a little and get some color and doneness, but not tough or chewy by overcooking. Look for a nice juicy sheen still on the meat.
Serve it up with Bush's Brown Sugar and Bourbon Grillin' Beans and rake in the compliments!
Emily Hobbs. On Monday, May 16 at 2:26 am
Hi there, Pioneer Woman! I'd love to visit the ranch in Oklahoma and do some grillin'!
This recipe pairs well with Bush's Black Bean Fiesta Grillin' Beans. The combination of raspberry-chipotle steak, avocado butter, grilled corn, queso fresco and salsa verde is incredibly delicious.
Grilled Raspberry-Chipotle Steak Tacos with Avocado Butter
1/3 cup + 2 tablespoons bottled raspberry-chipotle sauce
1 (1 lb.) rib eye steak
1 small lime
1/2 cup mashed ripe avocado
2 tablespoons salted butter, softened
2 tablespoons coarsely chopped cilantro
12 corn tortillas
1 ear fresh corn, shucked
3/4 cup crumbled queso fresco cheese
1/2 cup salsa verde
Rub 1/3 cup raspberry-chipotle sauce into rib eye, and allow to marinate for 20 minutes at room temperature.
To make the avocado butter, zest and juice the lime into a medium bowl; stir in avocado, butter and cilantro until well combined.
Heat grill to medium-high. Wrap tortillas in foil and place on a cooler side of the grill, to warm. Place rib eye on the greased rack, cover, and cook about 4-5 minutes per side, for medium rare. Transfer steak to a cutting board, tent with foil, and allow to rest for 5 minutes. Meanwhile, grill corn 4 minutes, turning occasionally, until golden. Slice corn off the cob.
Thinly slice steak and baste with remaining 2 tablespoons raspberry-chipotle sauce. To assemble tacos, divide steak, avocado butter, corn and queso fresco into tortillas; drizzle with salsa verde and serve.
Makes 4 servings
Alicia DeWolfe On Monday, May 16 at 5:43 am
Yeehaw Chicken!
3 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon chili powder
1 teaspoon crushed red pepper
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon garlic powder
1 pound skinless boneless chicken breast
Combine all ingredients in a medium bowl and marinate for 1 hour.
Pre heat grill to 400 degree and cook for 10 minutes or until chicken is no longer pink in the middle.
Serve with hot and delicious Bush Grillin' Texas Ranchero® Grillin' Beans
Mama Mia On Monday, May 16 at 6:10 am
The recipe we use for grilling shrimp is simple.
Grilled Shrimp
1/2 pound per person of shrimp (shrimp should already have the heads and veins removed)
kosher salt
olive oil
fresh ground black pepper
Remove shells from shrimp. Slide onto skewers leaving a little breathing space between shrimp. Brush with olive oil. Sprinkle kosher salt and fresh ground black pepper on shrimp. Flip and repeat. Place prepared shrimp on grill over low heat. Flip once when shrimp starts to get firm up and turn white (no more than 4-6 minutes). When done, remove from heat, slide off skewers and enjoy with a side of grilled corn and Bush Brother's Smokehouse Beans.
joy78 On Monday, May 16 at 7:14 am
I use olive oil, crushed garlic, paprika and salt and marinate for 30 minutes before grilling the shrimp. Once cooked sprinkle with fresh lemon juice.
Kaitlin B. On Monday, May 16 at 6:12 am
I entered a recipe in the first posting of this contest…but I wanted to make sure I put it in the right place! I would LOVE to come to the lodge and grill Thanks for the giveaway!
p.s. My recipe is the one for Maple Glazed Salmon in the first post about this giveaway.
joy78 On Monday, May 16 at 7:10 am
Asian Sesame Chicken
3 lb boneless skinless chicken thighs
1/2C hoisin sauce
1/4C honey
3 Tbsp lime juice
2 Tbsp soy sauce
1 Tbsp grated ginger
1 Tbsp toasted sesame seeds
1/2 tsp ground cumin
1/2 tsp paprika
Combine all ingredients and marinate for a few hours, overnight is best. Be sure grill is good and oiled so it doesn't stick. Watch carefully since they tend to burn easily due to the honey. Grill for 10-15 minutes total depending on size of thighs.
This is one of my families favorites! I HATE ginger so I leave that out. These are amazingly simple but awesome. They are also very good served the next day cold (cooked of course) on a nice bun with all the toppings you choose.
joy78 On Monday, May 16 at 7:17 am
I just read the rules and realize I don't qualify, I currently live in Canada, bummer!
Kellie On Monday, May 16 at 7:44 am
Marinated Pork Tenderloin
In a plastic bag combine:
1 package of Weber's Black Peppercorn marinade packet, or brand of choice
2 cloves of fresh minced garlic
1/4 c. of olive oil
1/4 c. of water
2 TBS. apple cider vinegar
Add a 2 pound pork tenderloin and marinate at least 2 hours.
Place on a hot grill and turn about every 10-15 minutes, evenly cooking on all sides. Don't worry if the outside seems to get too black, when it is sliced for serving the crust on the outside adds good flavor. I cook mine until center temperature reaches 150-155 degrees. Remove from heat and cover with foil and let the pork rest about 5 mintues before slicing for serving.
I like to serve this with grilled asparagus that has been tossed in olive oil, garlic, pepper and salt and topped with Parmesan cheese.
Bush Bourbon and Brown Sugar Beans would be another delicious side.
Merkles On Monday, May 16 at 7:52 am
Simply Perfect Grilled Pork Chops (brined).
This is a very, very simple recipe–which makes the experience of brining far less intimidating because it doesn't have other flavors and other spices to interfere with the great natural flavors of an Iowa pork chop!
If you've never tried brining, then you need to give it a shot! No more dry pork chops! Don't worry about the salt…it will NOT make for salty flavor…only a juicy one! If you want, add some of your own bbq sauce on the pork chops at the end of grilling (or leave it without sauce–it is perfect that way!) Serve with Bush's Best Steakhouse Grillin' Beans on the side!
4 bone-in thick Iowa pork chops
3 cups hot water
3 cups cool water
1 cup salt (kosher)
3 tbs olive oil
salt and pepper
1. Dissolve the cup of salt in the hot water.
2. Then mix the salt water with the cold water.
3. Put pork chops in a very large ziplock bag and then add the salt mixture. Squeeze the air out of bag. Make sure all parts of pork chops are submerged in the mixture. Put in a bowl or pitcher to make this easier. Let sit for 1.5 to 2 hours.
4. Remove from mixture and rinse well under cold water til all the salt residue is gone. Pat dry with paper towels. Then add some olive oil into a large bowl. Toss pork chops in olive oil and place onto plate.
5. Grill over high heat for about 5 minutes a side (depends on thickness) until done. Or, if you want to be more exact, use a probe thermometer reaches approx. 150-155 degrees. Remove from grill and cover with aluminum foil to rest and allows temperature to rise to about 160 degrees.
Brenda On Monday, May 16 at 7:59 am
Honey dijon garlic grilled salmon with asparagus and Bush's Grillin' Beans.
4 8oz salmon fillets
2 garlic garlic cloves minced
1/4 cup honey
2 tbl dijon mustard
1 tbl soy sauce
sea salt
olive oil
20 asparagus stalks
Mix the garlic, honey, mustard, and soy sauce and let set a few minutes. Rinse the asparagus and coat with olive oil, sea salt, and pepper. Rinse the salmon fillets and coat with mustard mixture, and place on preheated grill. Place asparagus on the same grill. Grill each about 5 minutes on each side, coating the salmon again when you turn it over with the mustard mixture. Serve with Bush's Grillin' Beans.
Lauren On Monday, May 16 at 8:31 am
This receipe make the BEST fajitas I've ever had! My mom used to make these for our family all the time. In fact, she made them for my now-husband the first time he came over to the house. To this day, he still thinks that she's the best cook ever. The black bean fiesta grillin' beans would be the perfect side.
1 1/2 – 2 on skirt steak or lean flank steak
1/4 c vegetable oil
2 T lemon juice
2 T soy sauce
2 T chopped scallions
1 clove minced garlic
1 t black pepper
1 t celery salt
1 t jalapeño juice
Remove fat from the meat and wipe dry. Combine marinade ingredients and pour over meat in shallow dish. Refrigerate for at least 6 hours, turning frequently. Drain off the liquid and broil over hot coals until done. Slice diagonally and serve with tortillas and your favorite fajitas toppings.
Debbie On Monday, May 16 at 9:00 am
I grew up with this recipe and have made it probably monthly over the 25 years I've been married. I'm always trying new marinades and sauces for pork, but my family always wants me to go back to this recipe. It's so simple, but yummy and plus it's a nice change from all the BBQ sauce-like recipes for pork.
It is great on pork chops, pork tenderloin or baby back ribs. If using on the ribs, they need to be cooked ahead of time in the oven so the meat will be tender and fall off the bone. I cook them in a 275 degree oven for 3-4 hours on a broiler pan with a can of beer poured in the bottom half of the pan. Cover tightly with foil.
Baste for Pork
½ cup cider vinegar
¾ cup brown sugar
1 heaping tablespoons dried Oregano or more if using fresh
Combine in a microwave safe bowl and heat on high for several minutes until sugar is dissolved. Stir every 30 seconds to combine sugar and vinegar.
Prepare grill. I use a charcoal grill and place the hot coals on one half of the grill. The meat will be tenderer if it is cooked indirectly. Place meat on the half of the grill without the coals and baste with vinegar/sugar mixture. The key to this recipe is to baste often and to not overcook the pork. You want the mixture to caramelize on the meat. Cooking time varies according to your grill and the kind of pork…just watch carefully and baste often. I always move the pork over the direct coals for the last few minutes of cooking to get them nice and brown with grill marks.
Serve with Bush's Bourbon and Brown Sugar Beans, fried potatoes with onions, and a fresh salad! Yum!
Rebecca On Monday, May 16 at 9:15 am
Gorgonzola Grape Burgers paired with Bush's Smokehouse Tradition Beans
I know the combination of grapes and gorgonzola cheese on burgers sounds a little wacky, but once you've tried it, you're sure to find it addictive. The sweetness of the grapes and the velvety pungency of the gorgonzola cheese matches nicely with the smoky, sweet Smokehouse Tradition Beans.
You can use whatever hamburger meat you prefer for these. 80/20 ground beef is the preferred burger around here, but do whatever flicks your Bic. The most important thing here, aside from a nicely grilled burger, is the toppings!
* 1 pound 80/20 ground beef or chuck.
* Montreal Steak Seasoning
* 1/2cup melted butter, divided
* 2 teaspoons anchovy paste
* 1 pound black seedless grapes (Red seedless grapes can be used if you can't find black grapes.)
* 4 large, bulk-style hamburger or sandwich rolls (Kaiser, Onion, etc…)
* Gorgonzola cheese, to taste
* Mayonnaise, to taste
* Dijon Mustard, to taste
Preheat grill or heavy pan to medium high.
Use a fork or small whisk to mix together 1/4 cup of the melted butter and the anchovy paste. Set aside.
If using ground sirloin or chuck, divide into four equal portions, use light pressure to form into balls and gently flatten it out into patties. Sprinkle lightly with steak seasoning on either side.
Just before putting patties on the grill, brush both sides of each patty with the anchovy butter.
Cook the hamburgers to desired doneness. We start pulling them after about 4 minutes on each side for those of us who like ours medium and continue on down the road until we pull off the hockey-puck well done burger for the one child who unaccountably likes well done burgers and rock solid egg yolks. When burgers are done, remove to a plate and cover lightly with foil to rest.
Slice open the buns and brush the cut sides with the remaining melted butter. Place buns, butter side down, on a cooler part of the grill just until they are lightly toasted and have grill marks. Remove to a platter.
Spread the cut side of the buns with mayonnaise and Dijon mustard to taste. Place a patty on the bottom half of the bun and crumble Gorgonzola over the top to taste. I like Gorgonzola a great deal and add about 1 1/2 Tablespoons per burger. You can adjust that up or down depending on your affinity for bleu cheese.
Now grab as big a handful of the chopped grapes as you can and pile it on top of the Gorgonzola. Ever so lightly press the grapes down into the cheese and top with the other half of the bun. Eat. Be happy. You're welcome.
Natalie On Monday, May 16 at 9:23 am
Barbequed Salmon
• 2 C brown sugar
• 2 TBLS Kosher salt
• 1 TBLS pepper
• 4 TBLS fresh dill (chopped. Reserve 1 TBLS dill)
• 1 TSP liquid smoke
• ¼ C Extra Virgin Olive Oil (EVOO)
• Salmon fillet (rinsed and patted dry)
• ¼ C white wine vinegar
Combine first 5 ingredients. Pat down mixture over salmon, reserving ¼ C of mixture. Sprinkle 1 TBLS of dill over mixture on top of salmon. Wrap salmon completely in foil. Place on BBQ grill at about 350 degrees on direct heat for approximately 30 minutes. Meanwhile combine the reserved ¼ C of mixture with EVOO and white wine vinegar to make glaze. After the salmon has been on the grill for approximately 30 minutes, open the top of the foil and place the salmon on indirect heat. Be careful to ensure that foil is high enough over the sides to prevent glaze from spilling out. Baste the salmon for the next 30 minutes with the glaze. Time may need to be adjusted according to how quickly the salmon cooks. Serve with Ritz crackers, whipped cream cheese, red onion, and capers. Pair the salmon with Bourbon and Brown Sugar Bush's Grillin' Beans.
This is a family favorite! We serve it at most family gatherings. The salmon comes off the grill flakey and moist. Present the salmon on a large serving platter with Ritz crackers, whipped cream cheese, diced red onions, and capers. To eat, break off a piece of the salmon and layer it with the ingredients on the platter. YUMMM!!
Rebecca On Monday, May 16 at 9:31 am
Right. So now I actually read the rules and realized that burgers are verboten. Shamed face. Can I try again? This Tandoori Grilled Chicken is one of our all-time favorite meals. The Indian inspired chicken breast is great on sandwiches, but would pair beautifully with Bush's Bourbon and Brown Sugar Beans. Geez. What wouldn't pair well with Bourbon and Brown Sugar Beans?
Tandoori Style Grilled Chicken paired with Bush's Bourbon and Brown Sugar Beans
* 3 large boneless, skinless chicken breast halves
* 1 cup plain yogurt
* 1/3 cup white wine or cider vinegar
* ¼ cup canola or vegetable oil
* 3 Tablespoons ground cumin
* 2 Tablespoons curry powder
* 2 teaspoons granulated garlic
* 2 teaspoons Kosher salt
* 1 teaspoon ground cayenne pepper
* 1 teaspoon ground ginger (or 1 Tablespoon grated gingerroot)
Add all of the ingredients except the chicken to a zip-top resealable bag (or whisk together in a flat baking dish.) Set aside. This is your marinade.
Pat the chicken breasts dry with paper towels and lay out flat on a cutting board. Holding a large, sharp knife parallel to the cutting board, cut the down the length of the chicken breast, dividing it into two evenly thick pieces. This is easiest if you press your other hand down flat on the chicken breast to hold it steady. Transfer the chicken breasts to the zip-top bag that contains the marinade. Seal the top and squish the bag around gently to coat all the chicken evenly.
Place the bag in a bowl to catch any leaks and stash in the refrigerator for at least two hours but preferably overnight prior to grilling.
When you're ready to cook the meat you have a couple options. The best option is to grill. You can use a grill pan or hot oven if you don't have a grill at your disposal.
For a gas grill, preheat the grill, with the cover down, to high. For a charcoal grill, build a bed of hot coals. Oil the grill racks very well as the chicken has a tendency to stick. Remove the chicken from the marinade, shake off excess and place on grill racks. Don't move the chicken around once it's on the grill. Give it a chance to develop a nice crust.
Cook, covered for four minutes, flip the chicken breasts and continue cooking, covered until the internal temperature of the chicken breasts reaches 160°F. It'll have charred bits on it and look delicious.
Transfer to a platter and tent loosely with foil until ready to serve.
Tracy Westfall On Monday, May 16 at 10:26 am
I love grilling all year round but in the summer I like to make all of my courses on the grill and one that I like to start with is a very simple grilled pineapple bruschetta. It seems like every time I make this one, I change it up just a little. My husband really likes it with mango instead of pineapple.
1 can diced pineapple
1 red pepper, diced small
1/2 green pepper, diced diced small
1 T diced garlic
Cilantro (I love cilantro so I usually chop up 1/2 cup for this recipe)
French Bread
cream cheese
Mix the first 5 ingredients together and set aside.
Cut the french bread into one inch pieces and spread olive oil on both sides. Grill slowly on both sides. Remove from grill, let set 5 minutes, spread a spoonful of cream cheese on top, and then a couple spoonfuls of the pineapple mixtures.
I know there is very little grilling to this recipe but it does not taste as good if the bread is not grilled. I often make this a head of time and let my guests munch on this while the rest of the meal is on the grill.
Dave Cowen On Monday, May 16 at 11:48 am
Dave's Best Baby Back Ribs
This dry rub should handle 3 – 18″ baby back rib slabs
1 Tbsp garlic powder
2 tsp onion powder
1 Tbsp mustard powder
2 tsp chile powder
1 tsp red pepper (or more to spice it up)
2 Tbsp chicken bouillon powder
3 Tbsp brown sugar
1 tsp cumin
1 tsp ginger
I usually cut the long slabs of ribs in half so they can be neatly positioned in the center of the cooker. Moisten each half slab with a little water then evenly dredge the meat with the mixed up dry rub. Pat so it adheres.
Cook in a charcoal kettle type of cooker in a stand up rib rack with the charcoal on the sides (not directly under the ribs) about 25 briquettes on each side. Open the bottom vents and close the top vents. Slow cook until the meat easily pulls away from the bone, check them after about an hour to test for doneness.
You can then serve them as slabs or cut between the individual ribs for the dainty eaters. Either way pile them high on a large plate and ladle on a couple of big spoonfuls of Bush's Bourbon and Brown Sugar grillin' beans. Now that's delicious heaven on a plate!!!!!!
Christina H. On Monday, May 16 at 12:03 pm
This recipe for Garlicky Grilled Potato Salad (yeah, I said 'grilled' potato salad!) is one of my favorite summer recipes! It's a fun twist on an old favorite! Mmmm…mmmmm….mmmm!
2 pounds Yukon Gold potatoes, scrubbed and sliced 3/4 inches thick
1/2 cup extra virgin olive oil
3 Tbsp white wine vinegar
3 cloves of garlic, minced
2 tsp brown sugar
Salt and pepper
1/2 cup jarred roasted red peppers
3 Tbsp capers, drained
3 Tbsp fresh parsley, chopped
Toss potatoes and 2 tablespoons of olive oil in a large bowl. Cover tightly with plastic wrap and microwave until edges of potatoes are translucent, 4 to 7 minutes, shaking bowl (without removing plastic wrap) to redistribute potatoes half way through cooking.
Meanwhile, in a large bowl, combine vinegar, garlic, 1 teaspoon of sugar, salt and pepper. Slowly whisk in remaining oil until emulsified. stir in roasted red peppers, capers and parsley.
Grill potatoes until slightly charred and tender, about 5 minutes per side. Toss grilled potatoes with dressing to coat. Serve warm or room temperature.
Stina On Monday, May 16 at 12:41 pm
500 grams of moose or beef minced meat
1 egg
1 yellow onion (finely diced)
garlic after taste (finely diced)
0,5 dl strong broth
salt and black pepper
1 tsp chipotlepaste
Mix all ingredients with your hands. Don't overdo it! Let it stand for about 20 minutes. Then make burgers that you wrap with bacon. Grill and serve with beans and grilled corn.
Franz Rowland On Monday, May 16 at 1:29 pm
This has become a family favorite and is an original recipe, born of necessity…it was my turn to cook the meat while at the beach on a family vacation. My wife and I were at the beach for a week with 3 of our adult children, their spouses, and 3 grandchildren. Needless to say we had a lot of mouths to feed. I was trying to think of something different to do with a Boston Butt Roast so that I could still have fun and not have to constantly stand at the grill. Our son came up with the name while we were eating that night because everyone thought they were eating big, juicy steaks…
Boston Butt Pork Roast cut into steaks 1.5 inches thick (be sure to cut across the grain or have your butcher cut them for you).
Prepare a marinade by mixing together 16 oz. Italian Dressing, 1/2 cup whiskey or bourbon (I use Jack Daniels), 1/2 cup bbq sauce (whatever brand you like), 1/4 cup worchestershire sauce, 1 tablespoon Dales low sodium seasoning, 2 tablespoons seasoning salt, and 2 teaspoons black pepper.
Place pork steaks in large pan in single layer and pour marinade over the meat for at least 30 minutes but no more than 2 hours.
Remove steaks from marinade and place on grill using indirect grilling method. (I put the coals on one end of grill and the meat on the opposite end.) Occasionally turn and rearrange meat and each time you turn them baste with the marinade. Cook for about 1.5 hours keeping temperature between 250-275 degrees. This is one of the most flavorful, tender pieces of meat you'll ever put in your mouth. Serve it up with a big ole helping of Bush's Bourbon and Brown Sugar Grillin' Beans to compliment the flavors of the marinade used in the grilling.
Nibarian On Monday, May 16 at 1:42 pm
My favorite weekend grilling recipe is:
-Get in car
-Follow mouth-watering scent to just about any corner in town.
-Get "Santa Maria-style" tri-tip and/or chicken, salad, piquinto beans and garlic bread.
-Drive home and eat on patio next to cold grill.
As you can see, I really need this BBQ weekend!
Jane Buntley On Monday, May 16 at 2:38 pm
Favorite recipe of even our Grandchildren when we get together….
4 Tbsp. Key Lime Juice
1 Tbsp. Dill Seed
1-1/2 Tsp. Montreal Steak Seasoning
8 Tbsp. Barbeque Sauce
4-6 cloves minced garlic
4-8 Tbsp. maple syrup
8 Tbsp. finely chopped onion
4 Tsp. crushed peppercorns
1 nice size Salmon to fit on 7″x15″ Cedar Plank
Soak Cedar Plank per it's instructions….we do 6 hours.
Combine topping ingredients and let sit 2-3 hours.
Brush one side of the Cedar Plank with olive oil and sprinkle with Sea Salt.
Place Salmon skin side down on salted side of plank. Cover salmon with topping
Place plank on a hot grill and cook on medium for approximately 20 minutes (until
fish flakes easily).
This is our whole family's favorite meal to share….including the grandchildren….they ask for it when we are getting together!
Serve with Bush's Bourbon & Brown Sugar Grillin' Beans, and smile!
Angela Grosse On Monday, May 16 at 3:29 pm
One of my favorite grilling recipes is my "Jalopeno Pepper Surprise" Because all of the seeds are removed there is more flavor and less heat.
To begin grab a couple dozen jalopenos either from your garden, or the grocer. You want a nice sized pepper because we are going to stuff them with a deliciously cooling creamed cheese.
You will need:
8 ozs. of softened cream cheese
3 cloves of garlic finely minced
1 stalk of green onion chopped fine
1/4 of roasted almonds chopped medium fine
1/4 tsp. salt, 1/4 tsp. pepper
For extra heat: 1 tsp. of ground chipotle powder
1lb. of applewood bacon
2 cans of Bush's Black Bean Fiesta.
Extra long wooden tooth picks or wood skewers soaked in water
split jalopenos down one side without cutting through cap or point. Using a spoon scoop out the seeds through slit. rinse and set aside.
Cream together other ingredients in a bowl adding almonds last. Using a small spoon stuff peppers. Please do not overstuff! Then wrap the bacon around the pepper and secure with toothpick or skewer. Place on medium grill and turn as needed. They are done and ready to eat when the bacon is crisp but not burned.
As the peppers are roasting heat the Bush's Black Bean fiesta and place in a decorative bowl. Using a large platter place to bowl in the center and surround it with the peppers. This is such a tasty treat and can be cooked without the bacon for a vegetarian treat!
TerriB On Monday, May 16 at 3:33 pm
This is a favorite of our family and friends and is often requested when we have summer BBQ's. It's a perfect alternative to steak or chicken and it's a quick fix. We like the shrimp skewers with Bush's Black Bean Fiesta Grillin' Beans.
Chili Tequila Shrimp Skewers
8-10 limes (zest and juice)
1 oz of tequila (use the good stuff, its better that way)
1 jalapeño (diced finely – if you want it super spicy leave in some seeds)
1 bunch of cilantro (stems and leaves chopped roughly)
Pinch of Cayenne Pepper (add more depending on the heat you want)
Olive Oil (you may add more or less)
2lb Jumbo Shrimp, shelled and cleaned (you can pick larger or smaller depending on your personal taste. You want about 1/2lb per guest)
Salt & pepper to taste
*Before starting the marinade, if you are using wooden skewers toss them in some water, you'll be thankful you did when you get to the grill
The Marinade:
In a large bowl add lime juice/zest, tequila, garlic, jalapeño, cayenne pepper, salt and pepper and whisk together. Slowly whisk in the olive oil, emulsifying the oil with the juice and tequila – continue to add olive oil until it has doubled in volume. Taste marinade and adjust for salt, pepper and heat (add more cayenne if you want it hotter) then add cilantro and mix. Add the shrimp and stir to coat all the shrimp. Place shrimp on skewers (I like the double skewer approach for easier flipping – place a skewer through the part near the head and also in the tail). Do not marinade longer than 30-45 minutes as the lime juice will cerviche the meat.
Grill each side of the shrimp for 3-4 minutes each or until all the shrimp are bright pink. Then ENJOY! We especially love this with homemade sangria and margaritas!
Teri Ralston On Monday, May 16 at 3:34 pm
I'd love to come to the ranch and grill! Here is my recipe for Chili Grilled Chops with Avocado Mango Salsa!
1 tablespoon packed dark brown sugar
2 teaspoons chili powder
1 teaspoon garlic salt
3/4 teaspoon freshly ground black pepper
4- 6 ounce boneless center cut pork chops, 1 inch thick
Vegetable oil to wipe on grill rack
2 hass avocadoes, diced
1 ripe mango, peeled and diced
1 small jalapeno pepper, finely minced-seeded if desired
3 tablespoons chopped fresh cilantro
Heat a gas grill to medium high heat.
Stir brown sugar, chili powder, garlic salt and pepper together in a small bowl. Sprinkle mixture evenly over both sides of pork chops, pressing to adhere.
Wipe grill rack with vegetable oil.
Place pork chops on grill rack, grill for 4-5 minutes, turn and grill additional 4-5 minutes or until done.
Meanwhile, stir avocadoes, mango, jalapeno, and cilantro together in a small mixing bowl.
To serve, place grilled chops on a serving platter, top with avocado and mango mixture. Serve with Bush's Black Bean Fiesta Grilling Beans for the perfect side!
Yield: 4 servings
Karla On Monday, May 16 at 3:41 pm
This is a go-to recipe that is quick and one that I always have all the ingredients on hand. It's simple yet delicious!!
3# of Round Steak or Sirloin cut into big thick pieces. Marinate with the following:
1/2 C Soy Sauce
1/4 C Vegetable Oil
1/4 C Vinegar
1/3 C Ketchup
1 tsp Thyme
1 tsp Dry Mustard
Boil together for 5 minutes and then use for marinate. If I'm organized I will marinate overnight but have done it for as little as 2-3 hours before and found it to be just as delicious. We always use the extra marinate to baste the meat with while grilling.
Bourbon and Brown Sugar Grillin' beans are my favorite to pair with this meat!!
I know its nothing fancy but its so easy, quick, and delicious to throw together for a quick back yard cookout!
Gina Reid On Monday, May 16 at 4:51 pm
Grilled Wild Turkey Breast Basket w/ Bush's Black Bean Fiesta Grillin' Beans
1.5-2 lbs Turkey Breast (We use wild turkey breast but regular turkey breast will do or you could also use chicken)
2 – Small Onions Quartered
3 – cups of Veggies right out of the garden (ok from the store will do too) – squash, zucchini, and red bell pepper
3 – cloves of garlic roughly chopped
2 – sticks of REAL butter softened
Sprig of Rosemary- leaves removed from stem
Salt and pepper
Cut turkey breast into large pieces about 1.5 inches. Also cut veggies into about 1 inch pieces. In a large bowl place turkey, vegetables, onion, garlic, rosemary toss. Season WELL with salt and pepper. Then add butter, mix well with your hands so all of the vegetables and turkey are well coated.
Finally cram all of these fine ingredients nice and tight into a grilling basket. It is very important to make sure your grilling basket is packed tight or you will lose some of it in the bbq grill. Grill on charcoal grill turning grilling basket as needed to ensure even cooking and grill until turkey temperature reaches 165 degrees.
Serve along side with Bush's Black Bean Fiesta Grillin' Beans. The corn goes nicely with the turkey basket.
Mary Shivers On Monday, May 16 at 5:13 pm
Rustic Red River Ribeyes with Ragin' Red & Green Salsa
6 (8-10 oz.) ribeye steaks, 3/4-1-inch thick
3 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 teaspoon minced garlic
1 tablespoon spicy steak seasoning
1 1/2 teaspoons instant coffee granules
½ teaspoon yellow prepared mustard
2 medium avocadoes, diced
2 teaspoons fresh lime juice
2 medium tomatoes, diced
1 small jalapeno, seeded and minced
2 tablespoons minced red bell pepper
2 tablespoons finely chopped red onion
2 tablespoons chopped cilantro leaves
¼ teaspoon minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne, or to taste
6 cilantro sprigs
Place steaks in a large resealable plastic bag. Stir Worcestershire sauce, soy sauce, garlic, seasoning, coffee granules and mustard together in a small bowl until coffee granules dissolve. Pour over steaks. Seal and shake. Refrigerate for at least 1-2 hours or overnight. 30 minutes before grilling steaks, in a medium bowl, drizzle avocadoes with lime juice. Add remaining ingredients. Toss to evenly coat. Cover and chill until ready to serve. Heat a gas or charcoal grill to medium-high heat. Oil grill grates. Remove steaks from bag and discard liquid. Grill for 4-6 minutes per side or until desired doneness, turning once. To serve, place each steak on a serving plate. Drain salsa. Divide salsa onto steaks. Garnish each with a cilantro sprig. Add a helping of Bush's Best Black Bean Fiesta Grillin' Beans on each plate. Serve immediately. Enjoy!
Mary Shivers On Monday, May 16 at 5:15 pm
Orange-Balsamic Steaks with Fiery Sweet Teriyaki Mushrooms
4 (10-12 oz. each) boneless New York strip steaks, well trimmed
3 tablespoons balsamic vinegar
¼ cup freshly squeezed orange juice
½ teaspoon minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon canola oil
1 lb. small white button mushrooms
1 tablespoon unsalted butter, melted
1 tablespoon brown sugar
2 tablespoon teriyaki sauce
1/4 teaspoon crushed red pepper
4 thin orange slices
4 parsley sprigs
Place steaks in a large sealable bag. In a small bowl, stir together vinegar, orange juice, garlic, salt, pepper, and oil. Pour over steaks. Seal and shake to evenly coat. Refrigerate for 3-4 hours or overnight. Heat a gas or charcoal grill to medium-high. Oil grill grates. Thread mushrooms on four 12-inch metal or water-soaked wooden skewers. In a small bowl, stir butter, brown sugar, teriyaki sauce, and red pepper together. Remove steaks from bag and discard liquid. Grill steaks for 6-8 minutes per side or to desired doneness, turning once. Place skewers on grill and brush with butter mixture. Grill for 6-8 minutes until grill marks appear, turning often and brushing with butter mixture often. To serve, place steaks on serving plates. Push mushrooms from each skewer onto a steak. Garnish with an orange slice and a parsley sprig. Add a generous helping of Bush's Best Steakhouse Recipe Grillin' Beans on the side. Serve immediately. Serves 4. Enjoy!
Mary Shivers On Monday, May 16 at 5:16 pm
Smoky Blackberry Barbecue Shrimp
48 large shrimp, peeled and deveined with tails attached
¼ cup seedless blackberry jam
¼ cup strong black coffee
1 teaspoon Worcestershire sauce
2 tablespoons apple cider vinegar
1 tablespoon prepared yellow mustard
¼ teaspoon liquid smoke
½ teaspoon kosher salt
1 tablespoon canola oil (plus 1 teaspoon for oiling grates)
8 12-inch water soaked wooden skewers
Place shrimp in a large resealable plastic bag. Puree next eight ingredients in a food processor or blender. Reserve ¼ cup for basting. Pour remaining marinade over shrimp. Seal, shake and refrigerate for 2-3 hours. Remove shrimp from marinade and discard liquid. Thread 6 shrimp on each skewer, piercing once near the head and once near the tail. Prepare a grill to medium heat, using teaspoon of oil on grates. Grill for 3-4 minutes per side or until shrimp are opaque and grill marks appear, turning and basting with reserved marinade twice. Serve shrimp with a generous helping of Bush's Best Bourbon and Brown Sugar Grillin' Beans. Serves 8. Enjoy!
Linda On Monday, May 16 at 5:45 pm
Best BBQ'D Lamb Chops Ever
2-3 Racks of Lamb
1 bottle Hoisin Garlic Asian Glaze made by Soy Vay
3-5 cloves garlic minced
Begin by cutting the rack into indivirual chops and cut off the small ammount of fat where the chop meets the bone.
Place the chops in a large bowl along with the Hoisen Garlic marinade and crushed garlic. Stick your hands in and make sure that all of the lamb is well coated with the marinade. Let sit 2-3 hrs.
Heat up your grill, and spray it with pam, place all of the Lamb chops in a large mound on the prepared grill and stay right there !!! With large tongs toss the chops about every minute or so, you do not want them to burn. You will continue to cook the chops until they're cooked to medium rare. Serve immediatly with your favorite sides. YUM you wont be sorry.
Linda On Monday, May 16 at 5:52 pm
P.S. One of those favorite sides are Bush's Grillin Beans !!!!