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Prize Winning Baby Back Ribs

May 6, 2010 By admin

“A foolproof, simple recipe for the most tender, delectable ribs you’ve ever had. Follow the directions exactly, and success is guaranteed!”

Ingredients

  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • salt and pepper to taste
  • 3 pounds baby back pork ribs
  • 1 cup barbeque sauce

Directions

  1. Preheat grill for high heat.
  2. In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix.
  3. Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use.
  4. Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lightly oil grate, and lay ribs on top rack of grill. Reduce heat to low, close lid, and leave undisturbed for 1 hour. Do not lift lid at all.
  5. Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.

SOURCE: BONNIE Q. via AllRecipes.com

Filed Under: Grilled recipes, Pork Recipes, Tailgating Recipes Tagged With: ,

Grilled Rib-Eye Steak with Tennessee-Style Mop Sauce

May 5, 2010 By admin

Ingredients:

  • 2 12-ounce cans of beer
  • 6 ounces Heinz Spicy Brown Mustard
  • 8 ounces Heinz Worcestershire Sauce
  • 16 ounces Jack Daniel’s Tennessee Hickory Barbecue Sauce
  • 4 ounces honey
  • Pinch of hot chile flakes
  • 4 ounces Heinz Red Wine Vinegar
  • 1 large white onion – chopped
  • 2 lemons – sliced
  • 6 rib-eye steaks – about 8-10 ounces each
  • Ore-Ida Extra Crispy Golden Crinkles
  • Heinz Organic Ketchup

DIRECTIONS

  1. For the sauce, combine all the sauce ingredients in a large pot. Bring to a boil, reduce heat and cook on a medium heat until all the ingredients are blended and the sauce begins to thicken, about 30-40 minutes. Preheat the grill to a medium-high heat.
  2. Mop the steaks with the sauce and grill them to a desired degree of doneness.
  3. Warm the remaining sauce and serve it on the side.

Serves 6

SOURCE: Heinz Field Touchdowns to Tailgating cookbook (via Yenra.com)

Filed Under: Beef tailgating recipes, Grilled recipes, Sauce & Dips Recipes Tagged With: , , ,

Grilled Rock Lobster Tails

May 3, 2010 By admin

“Grilled rock lobster tails lightly seasoned with lemon and garlic. Ready in no time at all, and oh so delicious!”

Ingredients

  • 1 tablespoon lemon juice
  • 1/2 cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon garlic powder
  • 2 (10 ounce) rock lobster tails

Directions

  1. Preheat grill for high heat.
  2. Squeeze lemon juice into a small bowl, and slowly whisk in olive oil. Whisk in salt, paprika, white pepper, and garlic powder. Split lobster tails lengthwise with a large knife, and brush flesh side of tail with marinade.
  3. Lightly oil grill grate. Place tails, flesh side down, on preheated grill. Cook for 10 to 12 minutes, turning once, and basting frequently with marinade. Discard any remaining marinade. Lobster is done when opaque and firm to the touch.

SOURCE: Joe Nekrasz via AllRecipes.com

Filed Under: Grilled recipes, Seafood Recipes Tagged With: ,

Honey Pork Tenderloin Kabobs

April 30, 2010 By admin

INGREDIENTS:

  • 1/2 cup bourbon, * OR 2 tablespoons cider vinegar
  • 1/2 cup honey
  • 1/2 cup mustard
  • 1 teaspoon dried tarragon
  • 3-4 sweet potatoes, cut into 24 one-inch cubes
  • 1 1/2 pounds pork tenderloin, cut into 24 one-inch cubes
  • 4 medium ripe peaches, unpeeled, pitted and quartered
  • 4 green peppers, each cut into 8 two-inch pieces
  • 8 yellow onion, each cut into 4 two-inch pieces
  • olive oil, for grilling

DIRECTIONS:

  1. Mix first four ingredients in a bowl; stir well and set glaze aside.
  2. Steam or boil sweet potatoes until crisp-tender.
  3. Thread 3 sweet potato cubes, 3 pork cubes, 2 peach quarters, 4 green pepper pieces and 4 onion pieces alternately onto each of eight 10-inch skewers. Brush kabobs with honey glaze mixture.
  4. Lightly oil grill. Grill over medium-hot coals 5 minutes on each side or until thoroughly heated, basting occasionally with glaze.

Serves 4
* Bourbon is optional, can substitute 2 tablespoons cider vinegar

SOURCE: TheOtherWhiteMeat.com

Filed Under: Grilled recipes, Pork Recipes Tagged With: , ,

Stout Marinated Tri Tip

April 28, 2010 By admin

INGREDIENTS:

  • 3-4 lbs Tri-Tip Roast
  • 1 large sweet onion cut into large slices
  • 2 Large cans of dark Stout Beer
  • 1 1/2 Tablespoons of Horseradish
  • 2 1/2 Teaspoons of Black pepper (10 ml)
  • 2 Tablespoons of coarse grain Dijon Mustard
  • 1/2 teaspoon dry mustard powder
  • 3 sprigs of rosemary
  • 1 tablespoon of olive oil
  • Sea Salt to taste

DIRECTIONS:

  1. Place the tri-tip in a large sealable plastic bag. Rough up the rosemary by rolling over it with a rolling pin or smashing it with a pan to release the flavor.
  2. In a non-reactive bowl (ceramic or glass) combine 1 can of stout, mustard, mustard powder,horseradish, pepper and rosemary. Mix together and pour into the plastic bag over the pork. Add the onions and seal the bag – removing as much air as possible. Don’t let the rosemary poke through the bag.
  3. Massage the marinade into the meat and ensure that it is well coated.
  4. Leave the meat in the fridge or cooler for 4 hours. This is a good time to drink the second beer.
  5. Remove the tri-tip from the bag and pat dry. Strain the marinade into a saucepan and reserve the onion.
  6. Reduce the marinade in a pot on low heat for approximately 20 minutes until the sauce coats the back of a spoon. Wrap the onions in aluminum foil and throw onto the grill during the last 20 minutes of cooking, making sure to flip the packet occasionally.
  7. If you like the smoky flavor of wood/coal, throw a handful of soaked wood chips into the grill partway through cooking.
  8. Heat the grill to medium high (350 degrees). Rub the roast with olive oil and season with salt. Place the meat on the rotisserie and roast at 250 degree F and baste with the thickened marinade every 20 minutes. Cook until internal temperature reaches 145 degrees, (about 2 hours.)

Serve and enjoy!

Yield: 8 servings

SOURCE: FreedomGrill.com

Filed Under: Beef tailgating recipes, Beer Recipes, Grilled recipes Tagged With: , , ,

CCRyder’s Smoker Rib Rub

April 22, 2010 By admin

Ingredients

  • 1/3 cup sea salt
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons Hungarian paprika
  • 3 tablespoons New Mexico red chile powder
  • 2 tablespoons ancho chile powder
  • 2 tablespoons ground black pepper
  • 2 teaspoons cayenne pepper
  • 1 tablespoon dried thyme
  • 2 tablespoons crumbled dried thyme
  • 1 tablespoon crushed dried rosemary
  • 2 tablespoons ground cumin
  • 1 tablespoon ground nutmeg
  • 1 tablespoon ground allspice

Directions

  1. In a medium bowl, mix together the sea salt, white sugar, brown sugar, garlic powder, onion powder, paprika, chili powder, black pepper, cayenne pepper, oregano, thyme, rosemary, cumin, nutmeg, and allspice. Store at room temperature in an airtight container until ready to use.
  2. Rub generously onto ribs or meat of your choice, cover and refrigerate overnight before smoking.

Cook’s Note

This recipe makes enough rub to generously season two slabs of baby back ribs.

SOURCE: CCRyder via AllRecipes.com

Filed Under: Grilled recipes, Rub Recipes Tagged With: , ,

Hawaiian style Barbecue Pork Ribs

April 20, 2010 By admin

Prep time: 10 minutes HAWAIIAN
Cook time: 105 minutes
Servings: 6

Ingredients:

  • 4 lbs pork ribs (in slab)
  • 1/4 cup vinegar
  • paprika – to taste
  • garlic salt – to taste
  • salt & pepper – to taste
  • 1 18oz bottle barbeque sauce (mild/neutral flavor)
  • 1/2 cup orange marmalade
  • 2 tbsp oyster sauce
  • 2 tbsp hoisin sauce
  • 2 tbsp soy sauce

Directions

  1. Place ribs in a large pot, cover with water and add vinegar. Boil for 1 1/2 hours or until tender. Remove from the pot to cool.
  2. Mix BBQ sauceBBQ sauce, marmalademarmalade, oyster sauceoyster sauce, hoisin saucehoisin sauce, and soy sauce together in a medium size bowl.
  3. Sprinkle paprika, garlic saltgarlic salt, salt and pepper liberally on both sides of the slab. And place in a ziplockziplock back. Add the marinademarinade from the bowl to the bag. Marinate for 4 hours or overnight in the refrigerator.
  4. Place ribs on grill over medium heat 7-8 minutes per side before serving. Make sure that they do not burn.

SOURCE: Daniel Miyasaki via CookEatShare.com

Filed Under: Grilled recipes, Pork Recipes Tagged With: , , ,

Grilled Chicken and Tapenade Sandwiches

April 15, 2010 By admin

Layer grilled chicken, feta cheese, and an olive- and tomato-topping for these fantastic dinner sandwiches. The tomato mixture also tastes wonderful when served on slices of toasted baguette as an appetizer.

Yield: 4 servings (serving size: 1 sandwich)
Ingredients

  • 1 1/2 cups diced seeded tomato
  • 2 tablespoons finely chopped pitted kalamata olives
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon chopped fresh oregano
  • 1/2 teaspoon minced garlic
  • 5 teaspoons extravirgin olive oil, divided
  • 1 pound skinless, boneless chicken breast
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • Cooking spray
  • 1/4 cup (1 ounce) crumbled feta cheese
  • 4 (2-ounce) ciabatta sandwich rolls, halved

Directions:

  • Combine first 7 ingredients in a small bowl. Add 2 teaspoons oil; toss gently to combine. Let stand 15 minutes.
  • Prepare grill.
  • Brush chicken evenly with remaining 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt and pepper. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Remove from grill. Let stand 5 minutes before slicing thinly.
  • Add cheese and remaining 1/4 teaspoon salt to tomato mixture; stir gently to combine. Arrange sliced chicken evenly on bottom halves of rolls. Top each serving with one-fourth of tomato mixture, and cover with top halves of rolls. Serve immediately.

SOURCE: Jennifer Martinkus, Cooking Light, JUNE 2007 (via MyRecipes.com)

Filed Under: Chicken Recipes, Grilled recipes, Sandwiches Tagged With: , ,

Balsamic Marinated Steak and Asparagus

April 13, 2010 By admin

Prep Time: 10 min.
Marinade Time: 20 min.
Cooking Time: 20 min.

Ingredients

  • 4 – beef round tip steaks, cut 1-inch thick (about 8 ounces each)
  • 2/3 – cup balsamic vinaigrette dressing
  • 2 – Tablespoons Dijon mustard
  • 1 – pound fresh asparagus spear
  • 1/2 – teaspoon salt
  • 1/8 – teaspoon pepper

Directions

  1. Preheat grill to medium.
  2. Combine balsamic vinaigrette and mustard in small bowl.
  3. Remove and reserve 2 tablespoons.
  4. Place steaks and remaining marinade in resealable plastic bag.
  5. Refrigerate 20 minutes.
  6. Drain beef and discard marinade.
  7. Place asparagus in shallow microwave-safe dish and add 1/2 cup water.
  8. Cover and microwave on HIGH 3 to 6 minutes or until crisp-tender.
  9. Drain asparagus.
  10. Add reserved marinade to asparagus. Turn to coat and set aside.
  11. Grill steaks, covered and turning once, 12 to 14 minutes for medium rare doneness (internal temp 150°F). (Do not overcook.)
  12. During the last 2 to 3 minutes of grilling, arrange asparagus on grid around steaks; heat, turning once.

Makes 4 servings

Alan’s Kitchen Tip:
To avoid losing valuable heat, open the grill lid only when absolutely necessary.

Source: Alan’s Kitchen

Filed Under: Beef tailgating recipes, Grilled recipes, Tailgating Recipes Tagged With: , ,

Sticky Barbecued Beef Ribs

April 9, 2010 By admin

These beef ribs—leftovers from the giant rib roast—are incredibly luscious. Chef Tim Love douses them in his sweet and tangy homemade barbecue sauce, then cooks them on the grill until they’re crusty, sizzling and outrageously good.

INGREDIENTS

  • 2 tablespoons extra-virgin olive oil
  • 1 large celery rib, finely chopped
  • 1 carrot, finely chopped
  • 1 small onion, finely chopped
  • 3 ancho chiles—stemmed, seeded and cut into small pieces
  • 2 cups chicken stock or low-sodium broth
  • 1 cup ketchup
  • 1/4 cup distilled white vinegar
  • 1/4 cup molasses
  • 1/4 cup dark brown sugar
  • 1/4 teaspoon dry mustard
  • Salt
  • Rack of 6 ribs, at room temperature

DIRECTIONS

  1. In a large saucepan, heat the olive oil until shimmering. Add the celery, carrot and onion and cook over moderate heat, stirring, until lightly browned, about 10 minutes. Add the anchos and cook until fragrant, about 2 minutes. Add the stock, ketchup, vinegar, molasses, sugar and dry mustard and simmer over moderate heat until the barbecue sauce is reduced to about 3 cups, about 30 minutes.
  2. Transfer the mixture to a blender and puree until smooth. Return the sauce to the saucepan and simmer until thickened and reduced to 23/4 cups, about 5 minutes longer. Season with salt.
  3. Light a grill. Cut in between the bones to separate the rack into individual ribs. Grill the ribs over moderate heat, turning, until crusty and sizzling, about 10 minutes. Brush generously with the barbecue sauce and grill, turning, until deeply glazed, about 5 minutes longer. Serve the ribs, passing the extra sauce on the side.

Recipe by Tim Love (via FoodandWine.com)

Filed Under: Beef tailgating recipes, Grilled recipes Tagged With: , , ,
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