Special BBQ recipes

[clyon]

What is your favorite BBQ recipe?
Having both sets of parents over for Fathers Day at the request of my mother-in-law. Planning to do the typical BBQ menu with hot dogs, hamburgers, baked beans, potato salad etc. since many in attendance are fairly picky but was hoping to find a few gems that might spice up this very ordinary menu :)

[luv2cook]

I posted my bbq sauce recipe a while back. You might do a search...it's pretty good..imo.

[Ann Sanders]

I think that one of my favorites is:

Chicken with White Barbecue Sauce and Marinade

1 1/2 cups mayonnaise
1/4 cup white wine vinegar/ or cider
1 teaspioon sugar
1 teaspoon salt
1 tablespoon coarskley ground pepper
2 garlic cloves inced
2 teaspoons prepared horseradish
extas: lemon juice, and cayenne
Whisk together all ingredients until blended. Reserve 1/2 cup sauce to serve with chicken.
Place chicken in a zip top bag, and add remaining sauce. Seal and turn to coat chicken; chill 4 hours. Remove chicken, and discard marinade. Grill
skin side up, grill covered for 50-60 minutes.

[ADM]

Are you asking for a BBQ recipe? Or, are you asking for something to serve at a Barbeque? (Like a salad, sidedish, etc).

[dlaboriel]

ADM, I had the same question. I thought it was side dishes that were being requested. Just in case, I'll offer one that we always enjoy on the Fourth.

Spicy Summer Salad

8 oz Rainbow Rotini, cooked, drained
12 oz mild breakfast sausage, cooked, drained, chopped
2 medium tomatoes, chopped
1/2 cup sliced green onions
1 small green pepper, chopped
1/2 cup sliced ripe olives
1 cup shredded cheddar
1 10 oz can Rotel tomatoes & chile drained, diced
1 teaspoon seasoned salt
1 teaspoon basil leaves

In a small bowl, blend Rotel tomatoes and chile, oil seasoned salt, basil. Add to all other ingredients in a large bowl. Toss gently, cover and serve at room temp.

[maisies1]

The Pulled Chicken Sandwiches in this month's issue of CL were a HUGE hit at my house- easily a new classic. Not very hard to do in advance, either.

[clyon]

I was looking for side dishes. Something a bit different since with the picky eaters I have, I am pretty much stuck with Ball Park Franks and Hamburgers. Thinking of a guacamole and some fun salads. Thanks for the recipes that have been posted, they look great! :)

[lindrusso]

I love this salad. You can use any vegetables you like (I usually do peppers, mushrooms, asparagus, zucchini, yellow squash & red onion). As long as you have the grill on and don't mind a little more grilling:


* Exported from MasterCook *

Summer Vegetable Salad with Grilled Bread

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Vegetarian Main Dishes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dressing:
2 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon honey
1 teaspoon salt
1/8 teaspoon black pepper
1 clove garlic -- minced
Salad:
1 1/2 teaspoons extra-virgin olive oil
1 clove garlic -- minced
4 (1-ounce) slices diagonally cut day-old French bread -- (about 1 inch thick)
1/8 teaspoon black pepper
2 large tomatoes -- cored, cut in half crosswise, and seeded
1 red bell pepper -- quartered
1 yellow bell pepper -- quartered
1 red onion -- cut into 1/2-inch-thick wedges
Cooking spray
3 cups (1/4-inch) sliced zucchini -- (about 1 pound)
3 cups (1/4-inch) sliced yellow squash -- (about 1 pound)
1 cup canned cannelini beans or other white bean -- rinsed and drained
1 tablespoon chopped fresh basil -- or 1 teaspoon dried basil
1 tablespoon chopped fresh thyme -- or 1 teaspoon dried thyme
1/2 cup (2 ounces) crumbled feta cheese

To prepare dressing, combine first 6 ingredients in a small jar; cover tightly, and shake vigorously.

Prepare grill.

To prepare salad, combine 1 1/2 teaspoons oil and 1 garlic clove in a small bowl. Brush one side of each bread slice with garlic mixture; sprinkle with 1/8 teaspoon black pepper. Grill bread 4 minutes on each side or until golden brown. Cool; cut toast into 1/2-inch cubes.

Place the tomatoes, bell peppers, and onion in a wire grilling basket coated with cooking spray. Place grilling basket on grill rack; grill 6 minutes on each side or until tender. Remove from basket. Place zucchini and yellow squash in basket. Place basket on grill rack; grill for 6 minutes on each side or until tender. Combine the vegetables; cool.

Coarsley chop vegetables; place in a large bowl. Add the dressing, toasted bread cubes, beans, basil, and thyme; toss to coat. Divide salad evenly among 6 plates; sprinkle with cheese. Serve immediately. Yield: 6 servings (serving size: 1 2/3 cup salad and 4 teaspoons cheese).

Calories 240 (30% from fat); Fat 7.9g (sat 2.3g, mono 3.6g, poly 1.4g); Protein 9.3g; Carb 35.9g; Fiber 5g; Chol 8mg; Iron 3mg; Sodium 685mg; Calc 118mg.

Source:
"Cooking Light, July 2001, page 164."

[vbak]

Alicia, that salad sounds so good. I may make that tomorrow. Thanks.

There is a good BLT macaroni salad on the board. But it does not have chicken. And it uses chili sauce. It was posted by Lilith. I wish I could link it. :(

Vicky

[Terri_A]

Here's a link to the BLT pasta salad that I think vbak was referring to....

BLT pasta salad thread (http://community.cookinglight.com/showthread.php?t=90905)

[vbak]

Hi, Terry, that's not the one. I have to learn how to link, but thanks anyway. Let's see how fast I can type.
BLT pasta salad-Lillith
8 oz. macaroni cooked drained and cooled
3/4c mayo-lite okay
1/4 sour cream-lite okay
1/3 c chili sauce
1/4 c lemon juice
2 tsps. chicken bouillon granules- or cubes just crush
2 tsps. sugar
1 large tomato seeded and chopped
1/4 c sweet onion chopped 4 c romaine or your favorite lettuce shredded
10-12 slices bacon cooked well and crumbled
salt and pepper to taste

Large bowl mix mayo, sour cream. chili saice, lemon juice, bullion and sugar. Add cooked macaroniand onion and mix well. Cover and refrigerate at least 2 hours. Right before ready to serve add bacon, lettuce, salt and pepper.

I used lite ingredients. Salad is very tasty, The chili sauce adds something to it. Very good.

Vicky

[vbak]

Alysha, do you think I could grill the veggies earlier in the day. About an hour or two before serving?

Vicky

[lindrusso]

Alysha, do you think I could grill the veggies earlier in the day. About an hour or two before serving?

Vicky

Oh sure. It's one of those salads that's good warm, cold or room temperature. :)

Just to throw another one out there.............

I often morph that recipe with this one, only I grill the vegetables (Can't figure out why the heck you'd roast the vegetables if you're grilling the chicken??? And besides I'm like them grilled better anway.):


* Exported from MasterCook *

Roasted-Vegetable Pasta Salad with Grilled Chicken

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Poultry
Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
VEGETABLES:
1 1/2 cups julienne-cut yellow squash
1 1/4 cups julienne-cut carrot
1 cup vertically sliced onion
1 cup julienne-cut zucchini
1 cup julienne-cut red bell pepper
CHICKEN:
4 4-ounce skinned, boned chicken breast halves
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
cooking spray
VINAIGRETTE:
1/4 cup balsamic vinegar
1/4 cup fresh lemon juice
1 tablespoon olive oil
1 1/2 teaspoons Dijon mustard
1 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove -- crushed
REMAINING INGREDIENTS:
8 cups cooked ziti (about 6 cups uncooked short
tube-shaped pasta)
2 tablespoons fresh basil
16 cherry tomatoes -- halved

Preheat oven to 450º.

To prepare vegetables, combine first 6 ingredients in a roasting pan; toss gently to coat. Bake at 450º for 20 minutes.

To prepare chicken, sprinkle chicken with dried basil and oregano.

Prepare grill.

Place chicken on a grill rack coated with cooking spray; cook 4 minutes on each side or until chicken is done. Cool; cut into 1/4-inch-wide strips.

To prepare vinaigrette, combine vinegar and next 6 ingredients; stir with a whisk.

Combine roasted vegetables, chicken, vinaigrette, pasta, fresh basil, and tomatoes in a large bowl; toss gently to coat. Yield: 6 servings (serving size: 2 cups).

Calories 422 (15% from fat); Fat 7.2g (sat 1.2g, mono 4.3g, poly 1.3g); Protein 27.7g; Carb 61.1g; Fiber 5.5g; Chol 44mg; Iron 4.1mg; Sodium 494mg; Calc 52mg.

Source:
"Cooking Light, July/August 1999."

[lindrusso]

bump, bump, bump already............

[PAMMELA]

When we BBQ, we usually do the bbq'd onions. Take large white onions, peeled, whole, and make a core hole down the middle. Put in one beef boullion cube and then fill the hole with butter. Wrap in foil, leaving a vent at the top and grill on the bbq for about an hour.

These always go over well and they are really simple to make!

[vbak]

Thanks. The next recipe sounds like another winner. :D

[Terri_A]

Here's directions for a warm potato salad that I LOVE...it's not a real "recipe" per se, but yum, yum, yum!!!

The Following is copied from an email from my best friend....

"I don't really have a recipe for the potato salad...I use gold potatoes if I can find them (red if I can't...although I've made it with russets if that's what I have and I need to use them)...if they are about fist-sized, I usually use 1 per person and then add a couple more. Peel the potatoes & cut into 8ths or 10ths, then put in the pot with the eggs (usually one per person also); cover with cold water, bring to a boil and boil for 15 minutes. Cook bacon (usually 1 slice per person)...I use turkey bacon & cook it in the microwave (although I tell the microwave I'm cooking one more piece than I actually am so it's crispier). Cool & crumble. Drain the potatoes & eggs; peel the eggs & cut up (I use the Pampered Chef thing). Combine potatoes, eggs, & bacon with Hellman's mayo (I use the light Hellman's)...have no idea how much but not too much. Erin would probably say it's blasphemy to use turkey bacon & light mayo, but I think it tastes fine. She is adamant about Hellman's brand, so I've never tried it with another brand...not sure if it would make a difference! I also think it tastes better warm."

[swquilts]

This recipe is GREAT!!

Texas BBQ Braised Beef Brisket

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Beef Grilling

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
RUB:
1/4 c Sweet Hungarian paprika
1 tbsp kosher salt
1 tbsp ground black pepper -- plus additional for seasoning
1 tbsp brown sugar
1 tsp cayenne pepper
5 lbs beef brisket, point half -- trimmed of fat
BRAISING SAUCE:
28 ozs tomato puree -- 1 large can
12 ozs lager or amber beer
2 stalk celery -- minced
1 med onion -- minced
3/4 c cider vinegar -- divided
1/2 c brown sugar
1/4 c yellow mustard
5 slice thick-sliced bacon
10 clove garlic -- minced
4 ea chipotle chile canned in adobo -- minced
3 ea ancho chiles -- stemmed, seeded and chopped
2 ea bay leaves, whole
2 tbsps chili powder -- (I used ancho)
1 tbsp kosher salt -- plus additional for seasoning
fresh ground black pepper
4 c water -- if needed
wood chips for smoking -- hickory or mesquite

For the rub: Combine the paprika, 1 TB each of salt and black pepper, brown sugar, and cayenne. Rub spice mixture over all sides of the meat, wrap tightly and refrigerate overnight.

Soak the wood chips in water for at least 30 minutes before grilling. Prepare an outdoor grill with a medium to medium low fire for indirect grilling.


For the sauce: Mix the tomato puree, beer, celery, onion, 1/2 cup of the vinegar, brown sugar, mustard, bacon, garlic, bay leaves, chili powder, 1 tablespoon salt and black pepper to taste in a large disposable aluminum pan. Put brisket in the sauce.

Throw a handful of the drained wood chips over the cooler side of the grill, anc cover so the vent holes are directly over the brisket. Baste meat every 30 minutes, turning occasionally and adding water to the pan as necessary to keep the meat partially submerged, until the meat is tender and an instant read thermometer in the thickest part registers 200 degrees F, about 3 3/4 hours. Replenish the charcoal as needed to maintain a med to med low heat.

Transfer the brisket to a cutting board, tent with foil, and let rest for 20 minutes. Skim the fat from the braising sauce and stir in the remaining 1/4 cup cider vinegar. and sat to taste. Reheat if necessary. Thinly slice brisket across the grain and arrange on a serving platter. Spoon some sauce over the meat and pass the rest.

Source:
"Food Network Kitchens Get Grilling"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 788 Calories; 63g Fat (71.9% calories from fat); 34g Protein; 21g Carbohydrate; 3g Dietary Fiber; 147mg Cholesterol; 1528mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 15 1/2 Fat; 1/2 Other Carbohydrates.