Archive for the ‘BBQ’ Category

Grilled Pizza

August 19, 2017

Another of the many fine recipes that Mark has come up with.  I have to say, when he suggested it I was kind of leery, but this is without a doubt the most fantastic pizza I have ever eaten.  This recipe came from The Pioneer Woman’s site, which we use frequently.

Please see my notes below.

Ingredients:

  • 1 pound Pizza Dough
  • 1 pound Fresh Mozzarella, Sliced Thin And Patted Dry
  • 3/4 cups Pizza Sauce
  • 4 ounces, weight Thinly Sliced Pepperoni Or Chorizo
  • Minced Fresh Rosemary
  • Shredded Parmesan Cheese
  • Vegetable Oil

 

Sprinkle the back of a sheet pan with flour. Prepare toppings and pour a some vegetable oil into a small bowl. Have everything organized and ready to take outside.

Using your hands, press the dough out thin rectangle. Pull the dough up and sprinkle more flour underneath to keep the dough loose.

Prepare the grill for high direct heat. Using tongs, dip a folded paper towel in vegetable oil and rub on grates. Carefully slide pizza dough onto the grill. Close grill and cook for 2 – 3 minutes. Using tongs, lift dough and check to see if lightly brown.

Using tongs and a sheet pan, flip the pizza dough, so it’s grilled-side up. Brush pizza crust with olive oil and spread on pizza sauce. Top with mozzarella and pepperoni. Close grill and cook for another 2 – 3 minutes or until the bottom is a crispy brown and cheese melts. If the dough is browning but the toppings still need more time, lower the heat and let cook for an additional 2 minutes.

Transfer pizza to a cutting board. Sprinkle with rosemary and Parmesan cheese. Serve.

Notes:
On the pizza crust, if you feel up to it you could use the home made pizza dough from The Pioneer Woman’s site, it looks pretty simple.  I just used a refrigerator brand from the store and it turned out fantastic.  We were concerned that it seemed too thin but it was perfect once it started cooking up.

 

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Carne Asada Marinade

August 3, 2017

This marinade comes from our good friend JC. It’s the best and it’s now one of our regulars. 

If you are planning on making this, keep in mind that it has to marinate for at least 24 hours.  We always do ours the day before and it’s fantastic!

Ingredients

  • 3/4 cup orange juice
  • 1/2 cup lemon juice
  • 1/3 cup lime juice
  • 4 cloves garlic, minced
  • 1/2 cup soy sauce
  • 1 teaspoon finely chopped canned chipotle pepper
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 teaspoon dried oregano
  • 1 tablespoon black pepper
  • 1 bunch fresh cilantro, chopped
  • 1/2 cup olive oil
  • 3 pounds flank steak

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Long Boy Burgers

May 21, 2017

This is a recipe that was on FB.  Mom had shared it and I thought, “wow, that looks fantastic, we need to make those”.  We made it last night for dinner for Mom and Dad, and they were fantastic.  There are a few notes at the bottom that I will change next time, strictly for convenience.

Ingredients

  • 1 ½ lb – Ground Beef
  • ¼ cup – Corn flakes, crushed
  • ¼ cup – Crispy fried onions
  • 1 tsp – Dried thyme
  • 1 tsp – Garlic granules
  • 1 Egg
  • 2 tbsp – Ketchup
  • 1 tbsp – Worcestershire sauce
  • 3 tbsp – Milk
  • 1 cup – Shredded cheddar cheese
  • 2 tbsp – Chives, chopped
  • ½ cup – Crumbled bacon
  • 4 to 6 – Sub rolls

Preparation

  1. Preheat your grill for direct grilling;
  2. Mix all the ingredients except the chives, cheese, bacon and bread in a bowl and form 4 to 6 patties of the same shape as your sub rolls;
  3. Grill the beef patties for 3 minutes over direct heat at about 400°F then flip and add the shredded cheddar and crumbled bacon; Cook for another 3 minutes;
  4. Serve on sub rolls and top with chives.

Notes:
Instead of shredded cheddar cheese, I will use sharp cheddar in the slices and instead of the crumbled bacon, I will just leave it in slices.  It will make it easier when trying to put them on while the burgers are on the grill and a lot less messy.

The Best Grilled Chicken Marinade Recipe

April 3, 2017

I found this recipe looking for a marinade for chicken and it is fantastic and very simple to make.  I found it on a web site called “add a pinch”

Ingredients

  • ½ cup olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon paprika
  • ½ teaspoon cumin
  • ¼ teaspoon cayenne pepper
  • 2 cloves garlic, chopped
  • 3 tablespoons chopped onion
  • ½ cup chopped fresh parsley
  • 1½ cups beer

Instructions

  1. Pour olive oil into a 2-cup liquid measuring cup.
  2. Mix together salt, pepper, paprika, cumin, and cayenne pepper and add to olive oil. Add garlic, onions, and parsley. Mix together well with a fork. Slowly add beer as it will cause the mixture to foam and bubble slightly.
  3. Pour marinade over the chicken in the zip top bag. Remove as much air as possible from the bag and seal. Turn the bag from side to side to make sure all chicken has been coated with the marinade.
  4. Place the bag flat on a small, rimmed kitchen sheet pan and into the refrigerator. Allow to sit up to 1 hour or overnight for best results, turning the bag over every few hours to keep the chicken coated.

Notes:

If you prefer not to use beer, you can replace with apple cider or ginger ale.  I increased the cayenne pepper to 1/2 teaspoon but it could use even more.  It didn’t have enough heat for our liking.

Grilled Tequila Lime Shrimp

February 20, 2017

I got the ideas to use our Tequila Lime Chicken marinade with shrimp.  It turned out fantastic.

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Ingredients:
4 limes
1 cup tequila
1/4 cup olive oil
2 teaspoons kosher salt
5 cloves garlic
1 jalapeno, sliced
1/2 bunch chopped fresh cilantro
Shrimp
Skewers

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Grilled Shrimp

February 18, 2017

For the life of me I can’t figure out where I got this recipe, I just wrote the ingredients down and the directions are just coming from memory.  So here it is! 🙂  It’s easy to make and so incredibly good.  I didn’t get a good picture of the shrimp on the grill so I will update this picture when I make them again, which will be very soon.

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Ingredients:
About 16 large deveined shrimp
1/4 tsp salt
1/4 tsp pepper
1/4 tsp paprika
4 garlic cloves
2 tbsp melted butter
Dash of Worcestershire Sauce
Skewers

Directions:
I used wood skewers but you can use metal.  If you use wood you need to soak them for an hour or so.  I also used my indoor grill but any grill is sufficient.

If you are using frozen shrimp, which I did, let them thaw out first.

Melt the butter and mix all of the ingredients, mix well and let marinate for about 30 minutes.  I put them in a zip lock bag and put them in a bowl of hot water so that the butter didn’t thicken up.  Then, put the shrimp on the skewers and get your grill really hot.  Grill each side for 3 minutes.  Don’t cook them any longer than that or they will turn out rubbery.  You need to make sure you watch them closely also, it doesn’t take long to over cook shrimp and ruin them.  Depending on the size of shrimp you get, will depend on the cooking time.  I used frozen jumbo colossal shrimp and the cooking time was perfect.

Note:
When properly cooked, the exterior should be pink with red tails and the flesh is slightly opaque and a little “white” in color.

It’s that easy!!

 

 

Brown Sugar Meatloaf

December 16, 2016

This recipe comes from my best friend John. See his notes at the bottom. It looks tasty!

brown-sugar-meatloaf

 

Ingredients

1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef
3/4 cup milk
2 eggs
1 1/2 tsp salt
1/4 tsp ground black pepper
1 small onion, chopped
1/4 tsp ground ginger
3/4 cup finely crushed saltine cracker crumbs

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Barbecued Chicken with Bourbon-Bacon Sauce

August 2, 2016

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I am on Weber‘s e-mail list for recipes, and occasionally one comes along that makes me say, “Oh yes, we will be trying THAT!” This was just such a recipe. The picture above is not mine. Sadly, I don’t have one nice enough to share. Next time. This one is mine.

Full disclosure: I forgot to put the brown sugar in the sauce, and I still thought it was just about perfect. The only note I would add is that it needed a bit more hot sauce than 1/8th tsp. Really? An 1/8th? The Blonde enjoyed it as well. However, she isn’t much of a dark chicken meat fan, so we will most likely be making this with bone in breast pieces next time.

Ingredients

Sauce:

4 slices bacon, cut into ½-inch dice
1 cup finely chopped yellow onion
1 tablespoon minced garlic
½ cup ketchup
¼ cup dark molasses
¼ cup yellow mustard
¼ cup bourbon
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
⅛ teaspoon hot pepper sauce

4 whole chicken legs, each 10 to 12 ounces, trimmed of excess fat and skin

Instructions

In a medium saucepan over medium heat, cook the bacon until crisp, about 10 minutes, stirring occasionally. Reduce the heat to low, add the onion and garlic, and cook until soft, about 5 minutes. Add the remaining sauce ingredients and simmer for about 5 minutes. You should have about 2 cups of sauce. Remove from the heat and let cool.

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Maple Bourbon Smoked Ham

July 13, 2016

This recipe is courtesy of my friend John M, aka ‘Yankee’. Please note that it is for use with a Big Green Egg ceramic grill. Adjust cooking times and temps according to your smoker.

Ingredients:

10-12 pound cooked, ready to eat ham (bone-in butt or shank section)
1/2-1 cup maple syrup
cherry and apple chunks
maple-bourbon paste (recipe follows)

Maple-Bourbon Paste:
2 Tbsp pure maple syrup
2 Tbsp freshly ground black pepper
2 Tbsp dijon or honey-dijon Mustard
1 Tbsp bourbon
1 Tbsp vegetable oil
1 Tbls. paprika
1 Tbsp onion powder
2 tsp. coarse salt; either kosher or sea salt

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Garlicky Shrimp

June 27, 2016

Once again, another recipe that Mark found.  This recipe originally had a filet mignon steak with the recipe, but we just used our own steak and used the recipe for the shrimp. We prefer ribeye. Plus, the filet mignon is a little expensive for our blood. The shrimp tasted great and Mark cooked it to perfection.  There are a some notes at the bottom for suggestions.

The original recipe is Filet Mignon Steaks with Garlicky Shrimp

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Ingredients:

  • Extra-virgin olive oil
  • 2½ teaspoons kosher salt, divided
  • ½ teaspoon freshly ground black pepper
  • ½ cup (1 stick) unsalted butter
  • 2 large garlic cloves, coarsely chopped
  • 12 extra-large shrimp (16/20 count), peeled and deveined, tails left on
  • Finely grated zest of 1 lemon
  • ¼ teaspoon crushed red pepper flakes
  • 2 tablespoons chopped fresh Italian parsley leaves.

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