Other BBQ Recipes
Grilled Panini Recipe
Super star chef Todd English is cooking up a slew of gourmet sandwiches on the grill this summer. Taking on the panini craze, Todd recommends an impressive lineup of grilled goodness:
- pitas with grilled vegetables, hummus and apricot yogurt
- grilled andouille on a slit pretzel roll
- barbecued eel, pork belly, and avocado on a sesame seed bun
- Cuban sandwich with grilled pork, ham, cheese and kimchee
To press the sandwiches down while grilling, use foil covered bricks or a heavy cast iron skillet. Grill until the bread is crispy and the cheese is melted.
Also included in the article is a recipe for Umbrian Olive Panini
Via the Arizona Daily Star
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Some Independence Day Side Dishes
I’m sure most of you have your favorite burger and chicken recipes lined up already for tomorrow’s Fourth of July cookouts. What about side dishes? I think the birth of our nation deserves more than bags of chips or store bought potato salad, don’t you? Here’s a couple of alternatives that I think your guests will like.
Creole Potato Salad Recipe
Combine all ingredients and chill for at least an hour.
- 8 boiled potatoes (cubed)
- 1/4 cp. mayonnaise
- 1/2 cp. chopped green onion
- 1 cp. diced celery
- 2 tsp. minced garlic
- 2 tsp. Cajun seasoning
- 1/2 tsp Tabasco
Grilled Corn and Black Bean Salad Recipe
This is best made at least 24 hours before, and well chilled. Combine all ingredients, season to taste with salt and pepper. Serve chilled atop a lettuce leaf, or just on the side.
- Corn kernels from 4 ears of grilled corn
- 2 15 oz. cans, drained
- 2 tsp minced garlic
- 2 minced jalapeno peppers
- 1/4 cp. chopped cilantro
- 1/4 cp. minced red onion
- 2 tbsp. lime juice
- 3 tbsp. olive oil
- 2 tbsp. red wine vinegar
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Barbecue Cookbook Benefits U.S. Marines
Last year, active duty and reserve Marines at 10 military installations around the country fought in a different type of battle, this one thankfully a lot safer than their day jobs.
The troops battled it out on the barbecue pit to find out who would take top grilling honors. The event, sponsored by Weber, was designed to earn money for the families of Marines killed or wounded in action.
To earn money, they are selling a barbecue cookbook that showcases the winning recipes from the competition, along with steak recipes from famous former Marines like Lee Trevino and Ed McMahon. The book is only $10, and 100% of the proceeds benefit the Marines and their families.
For $30, you can buy both the book and a nice knit shirt. The book is also available at a number of retailers like Ace Hardware and Do It Best Stores.
This is a really good cause, so I encourage anyone interested in barbecue and grilling to pick up a copy. It’s the least we can do.
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World Cup BBQ Ideas
If you are a World Cup fan you’ll want to check out this recent article in the Austin Chronicle. The author’s doing a themed cookout with each game, with recipes that coordinate with the teams.
So for example for Serbia & Montenegro vs. Netherlands they’ve selected cevapcici, grilled ground meat patties, sometimes sausage-shaped, and considered the national dish of Serbia. They are traditionally made with ground beef, pork, and lamb, but may be found in any combination. This is paired with Hutspot, a traditional dish from Leiden, made from the potatos, onions and carrots.
To drink, Dutch beer. Recipes and other combinations can be found in the article.
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Mmmm Llama patties!
Wanna grill up something a little different this summer? How about some good old fashioned llama patties. Or better yet, a double bacon llama cheese burger. Just like Quetzalcoatl used to make. If you don’t have a llama dealer in your neighborhood (the local H.E.B. is suspiciously out of llama) you can still get your fill at ExoticMeats.com.
And lemme tell you, they aren’t kidding around about exotics. Just visit their browse by animal section to find such favorites as Yak Jalapeno and Cheese Sausage, Kangaroo boneless topside fillets, and a Caribou roast. Feeding a crowd, check out the 5 lb. tub of boneless snapping turtle. Get ready for a party in the cement pond tonight, I tell you what!
And don’t forget their Father’s Day Buffalo and Ostrich Special. No, Father’s Day wouldn’t be the same without it.
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Wicked Cocktail Meatballs Recipe
The folks over at Wicked Tomato have posted an interesting recipe for cocktail meatballs, featuring their particulary flavor of BBQ Sauce. Sounds interesting, that’s for sure. Sam’s and Costco both sell bags of frozen mini-meatballs, which would make this a quick and easy appetizer.
Ingredients
- 1 jar Wicked Tomato BBQ Sauce
- 1 Tbs. horseradish
- 1 10-oz. jar grape jelly
Directions
Combine all ingredients in saucepan and cook until blended. Add cooked mini meatballs and heat to warm.
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Recipe for Creamy Potato Salad
Ingredients
- 2 lbs. white new potatoes (cut into chunks)
- 3/4 cup sour cream
- 1/4 cup mayonnaise
- 1/2 cup chopped green onions
- 4 slices of bacon (cooked)
Directions
Boil potatoes in salted water, reducing the heat to a simmer after it comes to a boil. Simmer 10-15 minutes until the potatoes are tender. Drain well.
Whisk together sour cream and mayonnaise, adding the potatoes while still warm. Gently fold the ingredients together, being careful not to mash the potatoes. Season with salt and pepper to taste. Refrigerate for an hour or overnight to allow the salad to cool and set.
When ready to serve, sprinkle with the green onions and crumbled bacon.
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Grilled Pizza
Nothing’s better than home made pizza, and pizza off the grill is better than that. If you want to try this at home, assuming you don’t have your own brick pizza oven, look no farther than this Grilled Pizza article on the Italian Chef website. From dough (the key, IMHO), to sauce, to cheese and topics. You can pick up some great how-tos and tips.
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Recipe: Flat Iron Steak Martini
Cooking.com and The Texas Beef Council bring us this unusual recipe. I’m not sure what to make of it. It’s a cocktail, no wait its an appetizer. Kinda scary. Somehow I don’t see cowboys sipping, er chewing, these around the campfire.
It looks kinda foo-foo, yet strangely compelling. It starts with a medium-rare flat iron steak that has been marinated in Vermouth and juniper berries. Cut into thin slices, it’s served in a martini glass and topped with olives, onions and blue cheese.
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Recipe: Atomic Buffalo Turds
I’ve seen several variations of this, uh, creatively named dish, but the one over at the Beer and Barbecue blog is one’s my favorite. Just follow this article’s link to view the details. It’s basically a little appetizer composed of a small piece of sausage and cream cheese stuffed into a jalepeno and wrapped in bacon. I mean what more can you want out of an appetizer.
Starting with your jalepenos, split them and remove the seeds. Spread cream cheese inside the pepper. You can add the atomic-power element of this recipe by mixing in a little cayenne pepper to the cream cheese. Then plop in a Little Smokey, wrap in bacon and secure with a toothpick. Slap them on the grill or the barbecue, shut the lid and cook over indirect heat until the bacon is done, about 20 or 30 minutes.
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BBQ Grilled Pizza
If you have ever been tempted to try your hand at creating your own pizza masterpiece, there’s a great article over at BBQJunkie to show the way. Using your grill as a makeshift brick oven really creates an authentic wood fired pizza wth a delicious taste.
You may be tempted to use one of those precooked pizza breads, but don’t! As the article recommends, you can certainly use a premade dough to save time but cooking the dough on the grill is the essence of this dish. Otherwise you’re just using the grill to melt cheese!
Making your own pizza means you get to pick the toppings too. Get creative! If you want to stick with the BBQ theme, try pulled pork and apple or BBQ brisket and red onion. BBQ chicken also makes a tasty topping.
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BBQ Grilled Pizza
Over at BBQ Junkie they have a nice set of instructions for grilling pizza using a premade pizza dough. It sounds delicious and I’m definitely going to try it.
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Tapas: Stuffed Grilled Jalapenos, Chipotle BBQ Chicken on a Stick
Here’s a couple of great appetizers for the grill! Stuffed Grilled Japenos, Chipotle BQQ Chicken on a Stick, and Grilled Jambalaya Sticks. As a bonus, there’s also a couple of fresh dip recipes, including Guacamole, Freh Salsa, and a BLT Dip.
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Grilling with a twist
In this article from Southern Voice Online columnist George Oliver highlites some alternatives to burgers and steaks, with an emphasis on healthier and more creative fare.
Traditionally, barbequing and grilling are only done by “real men” in the summer and involve slathering large slabs of red meat with secret sauces.Luckily, most of us pay no mind to that tradition. Grilling is evolving to be less about hamburgers and steaks and that tired BBQ chicken from a bottle, and more about healthy and creative outdoor cooking, including grilled pizza and grilled fruit.
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Recipe for Sweet & Spicy Smoked Nuts
These nuts have the cinnamon/sugary sweetness, but after awhile the heat sets in. I make these during the holidays for people to munch on and they get gobbled up pretty quick. I always set aside a portion of the batch to bring to the office however, as my co-works are constantly begging for more. If you don’t have a smoker, you can make the non-smoked version of these in the oven.
Ingredients
- 4 cups of mixed nuts
- 6 tbsp. honey
- 3 tbsp. sugar
- 1 tsp. ground cinammon
- 1 tsp. ground cayenne pepper
- 2 tbsp. melted butter
- 1 tsp. salt (if using unsalted nuts)
Directions
Start your smoker or preheat the oven to 300°. If you are using a water smoker, leave out the water &em; we want to keep those nuts crunchy. Leave the pan in however, as this will protect the nuts from the fire. Choice of wood is up to you, but I like Pecan or Apple for this recipe.
Combine all the ingredients together. Add salt only if you are using unsalted nuts. Mix well, and you’ll end up with a sticky goo. I find it better to leave the cinnamon and cayenne out until the other ingredients are mixed, then sprinkle them in gradually. This avoids clumps and ensures you someone doesn’t get a mouthful of cayenne. Next, slowly add the nuts, mixing to coat, until all the nuts are covered.
Prepare the pan you want to smoke the nuts in by spraying it with non-stick cooking spray. Spread the nuts out in a single layer on the pan. Don’t pile them up or they’ll just stick together in a lump, and the bottom layers won’t be exposed to the smoke. If you are using a bullet style smoker, disposable pizza or pie plates work well, though you will probably have to smoke the nuts in several batches. Otherwise, a cookie sheet works well. I like the disposable foil ones.
Smoke (or bake) for 20-25 minutes, stirring once or twice. Remove from the smoker and sprinkle immediately with white sugar. They’ll need a good hour or so to cool. Store in an airtight container and enjoy!
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