Archive for the ‘BBQ’ Category

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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Baked Beans

June 24, 2016

I made my first batch of homemade baked beans for Father’s Day.  I thought they turned out pretty good.  They take a long time to cook but they are worth it and everyone seemed to like them.  Everyone that liked baked beans that is.  I would have liked to have them a little sweeter though.

 

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Ingredients

    1 pound navy beans or Great Northern beans
    1/4 pound salt pork or bacon (bacon lovers can double this, if they like)
    1 onion
    1/3 cup molasses
    1/3 cup brown sugar
    1 Tablespoon dry ground mustard
    1 teaspoon fine sea salt plus more to taste

Directions:

1. Rinse the beans and pick them over, removing any truly shriveled specimens or bits of rock or grit. Put the beans in a large bowl and cover them with cool water. Let them soak overnight. Alternatively, you can use the Quick Soak Method.
2. Preheat an oven to 250°F or get out a slow-cooker and set it to 250°F. Chop the salt pork or bacon and put half of it in the bottom of a Dutch oven or heavy pot or the slow-cooker. Drain the beans and put half of them on top of the bacon. Peel and chop the onion and put it on top of the beans. Add the remaining beans and top them with the remaining salt pork or bacon.
3. In a medium bowl or large measuring cup, combine the molasses, brown sugar, and mustard with 3 cups boiling water. Stir to dissolve the sugar and mustard and pour the mixture over the beans. Cover the pot or slow-cooker and cook the beans for 4 hours. Check on them, if the beans are tender to the bite, stir in the salt. Cover again and cook for another 2 hours, removing the lid after the first hour (you can leave the lid on if you prefer soupier beans). The beans should be tender and the flavors fully blended.
4. In a medium bowl or large measuring cup, combine the molasses, brown sugar, and mustard with 3 cups boiling water. Stir to dissolve the sugar and mustard and pour the mixture over the beans. Cover the pot or slow-cooker and cook the beans for 4 hours. Check on them, if the beans are tender to the bite, stir in the salt. Cover again and cook for another 2 hours, removing the lid after the first hour (you can leave the lid on if you prefer soupier beans). The beans should be tender and the flavors fully blended.

Ranch Chicken Sandwiches

May 28, 2013

Yesterday being Memorial Day, Mark and I had the day off.  He spent most of the day in and out of the bedroom watching war movies and I spent most of the day watching the Food Network and napping in the recliner.  Well, they had a marathon of a show we had never watched called The Pioneer Woman. There wasn’t anything on there that we would not at least try but most things we would eat for sure. This was one of them. Our son-in-law Matt showed up about half way through our meal and ate our leftovers. His response was, “Hey, I have a birthday coming up”. I always fix the kids the meal of their choice for their birthdays, this is what Matt wants evidently. I always give my kids what they want for their birthday meals. This is an excellent meal and very inexpensive and easy.

I did modify one thing, I added 2 cloves of fresh minced garlic to the marinade since it didn’t call for it. I have always used garlic in all of my chicken dishes and it didn’t seem right not to use it here.

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Ingredients

4 whole boneless, skinless chicken breasts
1/2 cup honey
1/2 cup Dijon mustard (or country/grainy mustard)
1 teaspoon paprika
1/2 teaspoon salt
Freshly ground black pepper
Juice of 1 lemon
Crushed red pepper, for sprinkling, optional
1 pound thick-cut bacon, sliced in half
2 cups grated sharp Cheddar
2 cloves of fresh minced garlic
8 soft whole grain buns

 

Directions

With a very sharp knife, cut the chicken breasts in half down the middle. This will result in 8 chicken breast pieces that are thinner and uniform in size.

Next, make the marinade. In a large bowl mix together the honey, mustard, paprika, salt, pepper to taste, lemon juice and crushed red pepper flakes if using. Stir to combine.

Add the chicken to the marinade and toss to coat. Cover the bowl with plastic wrap and marinate in the fridge, 2 to 4 hours. We marinated ours overnight.

While the chicken marinates, fry up the bacon until chewy. When finished cooking, reserve 1/4 cup of the bacon grease and pour off the rest of the grease (but do not clean the skillet).

When you are ready to cook the chicken, remove it from the marinade and cook it in the skillet over medium-high heat, 3 to 4 minutes each side. Brush a little reserved bacon grease on the chicken as you cook it. (Or you can grill the chicken breasts on an indoor or outdoor grill.)

When a couple of minutes grilling time are left, lay 2 pieces of bacon onto each chicken breast. Top with some Cheddar and allow it to melt on the grill (if you need to remove the chicken you can finish melting the cheese under the broiler).

Halve the rolls and immediately load with the bacon-and-cheese covered chicken.