Crispy, spicy and savory grilled pizza recipe

Looking to spice things up on the grilling front? You may want to tap into your inner Italian and grill yourself a rustic homemade pizza. Besides tasting great, there is no need to crank up your oven and heat up your house!

Last night I watched Alton Brown on the Food Network (I can’t believe Good Eats is celebrating it’s 10th anniversary!). Alton had an episode of grilling pizza which inspired me to pass along a grilled pizza recipe and possibly inspire my readers as well. Alton’s grilled pizza recipe was nowhere to be found probably because the episode was so new, however I did find Bobby Flay’s Grilled Pizza with Hot Sausage, Grilled Peppers and Onions and Oregano Ricotta recipe which sounds fantastic. Crispy, spicy, savory. I have no doubt you and your guests will love this recipe!

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Posted in BBQ Recipes | 1 Comment

Time & temperature charts to assist with smoking & grilling meats

As the summer continues to heat up, us grilling, barbecuing and smoking fanatics are cooking strong in our backyards, campgrounds, picnics, parties and wherever else we can haul our BBQ equipment. This is why I am posting easy to understand charts that will assist you in knowing when your smoked and grilled meats are done (or at least close to the time you should take your meat off your grill or smoker).

Below is a helpful meat smoking chart. Smoking times and temperatures are approximate due to the weight and thickness of your meat and temperature of your smoker. I always advise to probe meat from time to time before the approximate time has elapsed. Click here to download our Meat Doneness and Temperature Chart for your grilled items (PDF).

Type of Meat Smoking Temp Time to Complete Finished Temp
Brisket (Sliced) 225°F 1.5 hours/pound 180 degrees
Brisket (Pulled) 225°F 1.5 hours/pound 195 degrees
Beef Ribs 225°F 3 hours 175 degrees
Pork Butt (Sliced) 225°F 1.5 hours/pound 175 degrees
Pork Butt (Pulled) 225°F 1.5 hours/pound 190-205
Whole Chicken 250°F 4 hours 167 degrees
Chicken Thighs 250°F 1.5 hours 167 degrees
Chicken Quarters 250°F 3 hours 167 degrees
Whole Turkey 12# 240°F 6.5 hours 170 degrees
Turkey Leg 250°F 4 hours 165 degrees
Turkey Wings 225°F 2.5 hours 165 degrees
Meat Loaf 250 -300°F 3 hours 160 degrees
Meatballs (2 inch) 225°F 1 hour 165 degrees
Spare Ribs 225-240°F 6 hours 172 degrees
Baby Back Ribs 225-240°F 5 hours 168 degrees

Posted in Smoking Techniques | Tagged , , , , , , , , , , , , , , | Leave a comment

Barbecuing tips from BBQ Pitmaster Harry Soo

If you haven’t seen TLC’s BBQ Pitmasters, you are missing one great barbecue competition show! These Pitmasters are part chef, part athlete, and part five-star general. They not only talk a big game, but walk it every step of the way: with grease on their hands, sweat on their brows, and meat on their minds from sun-up to sundown.

Harry Soo is head cook of team Slap Yo’ Daddy BBQ in Diamond Bar, CA. Here are a few of his barbecuing tips:

  1. BBQ is ready when it’s ready (so don’t hurry)
  2. Less is more (less smoke, less rub, less add-ons)
  3. Opening your smoker is BAD!
  4. Too tender is GOOD!
  5. Foiling is GOOD!
  6. Grilling is NOT barbequing; BBQ is low-and-slow
  7. Always have FUN when you BBQ even if results are otherwise!

Harry Soo short bio:

Team Name: Slap Yo’ Daddy BBQ
Location: Diamond Bar, CA
Name/style of pit: Weber Bullet Smoker aka Weber Smokey Mountain aka Weber Water Smoker aka WSM
Amount of money won in competition: $20K in 2009
Favorite dish to cook/most awarded dish?: Spareribs
Favorite Food (other than BBQ): Anything Thai or Japanese
Secret Tip: Cooking BBQ from the heart with love and intention. Practice, practice, practice

You can catch BBQ Pitmasters on TLC. Schedule of BBQ Pitmasters show was unavailable at the time this article was published.

Posted in BBQ Beef Brisket, BBQ Chicken, BBQ Competitions, BBQ Pork, BBQ Ribs, BBQ Rubs, BBQ Sauce, BBQ Television Shows, Homemade BBQ Sauce, Northern US BBQ, Regional BBQ, Smokers, Southern US BBQ, Tips on Barbecuing, Weber Smokers | Tagged , , , , | Leave a comment

Pat’s BBQ on Diners, Drive-Ins & Dives

Great inspiration for people in competition barbecuing and/or anyone who would love to open up a BBQ joint. You can find Pat’s BBQ on the web.

Posted in BBQ Beef Brisket, BBQ Chicken, BBQ Competitions, BBQ Pork, BBQ Restaurants, BBQ Ribs, BBQ Sauce, BBQ Television Shows, General BBQ | Tagged , , , | Leave a comment

GAC’s Summer BBQ Sweepstakes with Blake Shelton!

gac_summer_bbq_sweeps1

One grand prize winner and 3 guests will receive a trip to Nashville for a private BBQ party hosted by GAC (Grand American Country) at the Warner Bros. Records building where you’ll meet Blake Shelton and see him perform. The winner will also receive an autographed Blake Shelton CD collection and guitar, passes to the Country Music Hall of Fame, a $500 gift cards from f.y.e. stores, and a $500 Food Network Store gift card to stock up on everything you need for your own summer BBQ.

You can enter daily through August 17, 2009 at 9 a.m. ET for your chance to win the grand prize trip for four to Nashville for a private BBQ party where you’ll meet Blake Shelton and also see him perform.

Prizing

The Grand Prize Package

The Grand Prize package awarded to one (1) winner and three (3) guests to include:

  • Roundtrip airfare to Nashville, TN from the nearest major airport
  • 3 days/2 nights hotel accommodations at a luxury hotel in Nashville September 13th – 15th, 2009
  • Airport transfers
  • Ground transportation to and from the BBQ event and hotel
  • Passes to Nashville City attractions such as the Country Music Hall of Fame
  • Autographed Blake Shelton CD Catalog Set
  • Autographed guitar
  • An exclusive GAC-hosted BBQ event featuring a performance by Blake Shelton along with a meet & greet opportunity
  • (1) one $500 f.y.e. gift card
  • (1) one $500 Food Network Store gift card

First Place Package

(10) Ten first place prize winners will each receive:

  • (1) one $50 f.y.e. gift card
  • (1) one Blake Shelton CD
  • (1) one autographed Blake Shelton photograph

The following collection of Food Network Store products:

  • (1) one deluxe BBQ tool set
  • (1) one set of two BBQ mitts
  • (1) one Food Network apron
  • (1) Paula Deen BBQ sauce
  • (1) Paula Deen Vidalia Onion Peach Grilling Marinade
  • (1) Paula Deen Butt Massage (Grilling Spices!)

Click here to enter!

Click here to view the rules of this sweepstakes

Sponsored by: Smithfield
Prizing provided by: Food Network, f.y.e. & Warner Bros.

Posted in BBQ Sweepstakes, BBQ Television Shows, Contests | Tagged , , , , , , , , , , | Leave a comment

Ten new BBQ accessories & gadgets

With the summer in full stride and lots of you have been grilling up a storm, I thought it would be helpful to publish the latest in BBQ accessories and gadgets. I have found a bunch of stuff to consider adding to your barbecuing arsenal. Along with a the many new items, there are also a couple of accessories/gadgets that are not so new in design, but are definitely worth adding to your collection.

polder_thm-380_bbq_safe_serve_thermThe first item is the BBQ Safe Serve™ instant read thermometer by Polder. I picked this new gadget because it offers either a 5″ or 10″ probe for safer temperature reading. This thermometer also offers a large LCD screen with backlight button, preset alerts and has two locking positions for the easiest reading angle while you are cooking.

mr_bbq_18_piece_tool_set

On the lower end of the spectrum as far as pricing goes, here is the Mr. Bar-B-Q 18-Piece Stainless-Steel Tool Set. If you are camping or traveling to a place where they do not have BBQ utensils, this set is for you!

The Mr. BBQ 18-piece stainless-steel barbecue tool set includes a plastic carrying case, textured rubber grips on wooden handles, includes 4-in-1 spatula, fork, knife, 4 steak-house quality knives, basting brush, grill brush, tongs, and 8 corn holders. Hey, all that plus a 5-year warranty. Not bad for around $30 bucks!

all-clad_bbq_tool_setOn the higher end of the grill set spectrum is the All-Clad BBQ Tool Set in Carrying Case. You know when you purchase All-Clad, you’re getting great quality.

The All-Clad BBQ Tool Set includes: two-pronged fork, marinade brush, locking tongs, and a turner, each tool designed with extra long handles, tools are crafted of 18/10 Stainless Steel, tools are Dishwasher Safe and the protective metal carrying case keeps tools safe, in place, and ready for next cookout.

maverick_stainless_steel_grill_light

If you ever grill at night and sometimes do not have adequate lighting, you may want to check out this Maverick GL-01 Fluorscent Stainless Steel Grill Light. This grill light is portable and clips right onto just about any surface around your grill.

The Maverick GL-01 offers a 18-inch bendable neck with 1-inch stainless metal mounting clip, 5-inch fluorescent bulb, it’s usable rain or shine–outdoor and salt-spray tested and is powered by 4 AA batteries provides 2 to 3 hours of continuous operation.

propane_level_indicator_gauge

Here is one of those items I mentioned earlier that isn’t really new, is very simple, but is very important. I cannot tell you how many people I have talked to have complained about not knowing when their gas bottle is going to run out of propane. So, when I saw this GasWatch TVL212 Propane-Level Indicator and Safety Gauge, I had to add it to this accessories and gadget article. In addition, the TVL212 helps you stay safe in the event of a major leak.

Here is what the GasWatch TVL212 Propane-Level Indicator features: It has an easy-to-read colored dial, for use of propane tanks up to 40 pounds; easy to connect; no tools required, built-in leak detector; emergency flow limiter in the event of a major leak, for use with gas grills, patio heaters, and other outdoor appliances, it measures approximately 8-4/5 by 5-3/5 by 4-1/2 inches and they offer a 1-year limited warranty.

grill_daddy_GD12952S_pro_grill_brushHere is an item I originally saw on the CBS Morning News earlier this summer. Great concept, but I have yet to try one. Seems like this product will work better than most conventional grill cleaning brushes.

The Grill Daddy GD12952S Grill Daddy Pro Grill Brush uses the power of steam to clean tough baked-on food and grease, it has Stainless-steel bristles; safe for cast-iron, steel, or porcelain grill grates, long, sturdy handle protects hands from heat; hanging storage hook, 2-sided head removes for easy cleaning and the brush measures approximately 22 by 4 by 6 inches.

smoker_thermometer

Here is that second item that isn’t exactly new but is very helpful when smoking meats. Even the most experienced folks who smoke will use this 2 Inch Smoker Thermometer. I’ve been smoking meats for years and I still rely on my gauges.

This smoker thermometer has a 2 inch easy-to-read dial, stainless steel design, shows exact temperature (100-475 degrees Fahrenheit) and is easy to mount with supplied washer & nut.

grill_talking_remote_thermometer

What’s been really cool in barbecuing the past couple of years? Taking the temperature of what you are cooking — remotely! Enjoy carefree cooking with the Grill Alert Talking Remote Meat Thermometer anywhere, anytime.

Now you can have the freedom to mingle with our remote meat thermometer for BBQ. Just insert the stainless steel probes in the center of the meat. Select the type of meat and how you would like it done (Rare, Medium Rare, Medium or Well Done). That’s all you have to do. A voice prompt will alert you when your entree is “Almost Ready” and “Ready.” A remote meat thermometer for BBQ takes the guesswork out of grilling. With a belt clip for added freedom and a range of 300-ft., the Grill Alert even has a display backlight for nighttime grilling. Uses two AA batteries and two AAA batteries (not included).

landmann_quad_que_smoker1

This is a cool (or should I say HOT) new product I stumbled upon just recently. The Landmann Quad Que Smoker gives you dual functionality. It doubles as a smoker and a fireplace! When you aren’t smoking meat, you can kick back and enjoy the fireplace function of this unique item.

The Landman Quad Que Smoker is made of heavy-duty steel construction. Dual functionality: fireplace and grill. Multiple cooking surfaces up to 1,370 square inches, unique shape allows food to be grilled, smoked and steamed. A drip pan/ watering pan is included and allows food to be steamed adding moisture and flavor. This smoker/fireplace also has a stainless steel temperature gauge. Burns wood or charcoal. 6 porcelain cooking grates, ash drawer for easy cleanup. Includes meat hangers for cooking or smoking and a front spark guard when used as an outdoor fireplace. Stainless steel handles.

portable_electric_grill_convection

Ok, I said accessories and gadgets for this article. But I couldn’t resist this new type of electric grill which uses convection cooking. This baby is is safe to use indoors, heats to 500° in less than five minutes and has an exclusive HeatXchange system allows you to switch between searing and grilling, roasting, warming and baking.

Fire up this powerful electric grill and find out that it does what the big grills do but in places where no gas, no charcoal, no open flame are allowed. From balcony to campsite, boat dock, apartment, condo or RV, this compact, portable electric grill delivers all the heat you need to sear, grill, roast and bake to delicious perfection. It comes ready to cook. It is safe to use indoors (with venting) or out, and can be placed on any cooking surface! Just plug it into a standard 110-volt outlet. The Portable Electric Grill with Convection Cooking heats to 500 degrees in less than five minutes. Features 10 grill-by-number settings–the temperature probe tells you when food is cooked to desired doneness. Exclusive HeatXchange system allows you to switch between searing and grilling, roasting, warming and baking. Hood design circulates air around food for true convection cooking, eliminating the need for a rotisserie. Non-stick, easy-clean searing plate. Rustproof restaurant-grade 18-gauge 304 stainless steel. Compact 20 1/2″ w x 18″ d x 9 1/2″ high, yet cooks up to 6 burgers or 4 steaks at one time. Winner of the Gold Medal Vesta Award for alternative fuel barbecues.

There you have it, ten new barbecue accessories & gadgets — with the exception of a couple new old things and a powerful convection cooking portable grill. Even if you don’t go out and purchase any of these cool gadgets, I hope that it inspires you to get out there and grill, barbecue and smoke your favorite foods.

Posted in BBQ Accessories, Electric Grills, Grills, bbq gadgets | Tagged , , , , , , , | Leave a comment

Wheels of Fortunes Celebrity Judged BBQ Cook Off

red-rock-harley-bbq-cookoff_2009_sm

I just received word this week from Mr. Lester Smith, CEO of Marquee Ventures regarding a celebrity judged BBQ cook off to be held on September 12, 2009.

The nationally covered Wheels of Fortune celebrity judged BBQ event is sponsored by and held at Red Rock Harley-Davidson, 2260 South Rainbow Boulevard, Las Vegas, Nevada 89146.

Categories for the competition are: chicken, pork ribs, pork shoulder/butt, and beef brisket. What’s almost better than all that great barbecue food that will be cooked off? Cash! There’s also $100,000 in cash and prizes to be given away.

No word yet on which celebrities will be there but let’s just hope that Perez Hilton is not one of the judges! I’ve also been told that there is going to be a rib eating contest. Yummm! As I receive more information, I will update this article.

Mr. Smith was also nice enough to forward me a poster graphic and entry form. You can even enter your team online.

For entry fees and vendor sponsorship inquiries, please call Marquee Ventures at 702.990.3577.

Posted in BBQ Chicken, BBQ Competitions, BBQ News, BBQ Pork, BBQ Ribs, BBQ Television Shows, Contests | Tagged , , , , , , , , | Leave a comment

Cinco De Mayo Barbecue Recipes

For me, each year Cinco De Mayo kicks off the barbecue season. Even though I did smoke a Boston butt the other week. So what better way to begin this season than a few delicioso recipes! But first, how about a little Cinco De Mayo history?

Without being long-winded, I’ll start by saying Cinco De Mayo is not Mexican Independence Day nor is it an American holiday. It is a day in which 4,000 Mexican soldiers smashed the French and traitor Mexican army of 8,000 at Puebla, Mexico, 100 miles east of Mexico City on the morning of May 5, 1862 and won the battle. Some say those brave 4,000 Mexican soldiers may have even saved the United States — Hence this is why Americans celebrate as well. For the whole story check out Cinco History.

Now back to barbecuing — Mexican style! This first recipe is Beef Fajitas which are a popular dish at local Mexican restaurants as well as American chain restaurants. They are easy to make at home, and this method works just as well with chicken, pork, or vegetables if you do not wish to make it with beef.

beef_fajitas

Beef Fajitas

Prep Time: 2 hours
Cook Time: 10 minutes

Ingredients:

  • 4 garlic cloves, minced and mashed to a paste with 1 teaspoon salt
  • 1/4 cup fresh lime juice
  • 1-1/2 teaspoons ground cumin
  • 2 Tablespoons olive oil
  • 2 pounds skirt steak, trimmed and cut into large pieces to fit on a grill or in a ridged grill pan
  • 3 assorted colored bell peppers, sliced thin
  • 1 large red onion or sweet onion, sliced thin
  • 1/4 cup fresh cilantro sprigs
  • 12 (7- to 8-inch) flour tortillas, warmed
  • Guacamole, tomato salsa, and sour cream as sides

Preparation:
In a large, heavy-duty freezer ziptop bag, combine garlic paste, lime juice, cumin, and olive oil. Seal and shake to combine. Place skirt steak, bell peppers, onion, and cilantro sprigs into the bag, squeeze out the air, and turn to coat the meat, distributing vegetables evenly. Refrigerate at least 2 hours or overnight to allow marinade to penetrate.

To Cook:
Preheat the gas or charcoal grill to high heat.

While grill is heating, remove skirt steak from marinade to a platter, shaking off liquid and reserving marinade with the vegetables.

Preheat a heavy skillet to the smoking point. Drain vegetables and cilantro, and quickly stir-fry over high heat until slightly charred and softened, but not mushy. Set aside and keep warm.

Grill skirt steak over high heat quickly until medium rare, about 2 minutes per side. Slice meat against the grain into strips and serve immediately with warm tortillas, the seared pepper vegetable mix, guacamole, salsa, and sour cream.

To eat Mexican fajitas, diners traditionally place strips of meat with grilled vegetables, guacamole, salsa, and sour cream into the tortilla, and fold it up taco- or burrito-style.

Notes: Fajitas may also be made with chicken breast or pork tenderloin steaks. If you like your meat spicy, add 1 minced serrano chile to the marinade. If you do not have a gas or charcoal grill, you may use a cast iron or heavy grill pan on the stove-top. It is important that the pan be very hot before quickly searing the meat. An overhead exhaust fan is mandatory for indoor stove-top grilling.

Yield: 12 fajitas, serving 6

Ok. So now we have a main dish prepared, how about a side-dish? Mexican grilled corn is a local favorite and easy to make!

mexican_corn

Mexican Corn

Cook Time: 20 minutes

Ingredients:

  • 4 ears corn
  • 1/2 cup mayonnaise
  • 1 1/2 cups sour cream
  • 1/4 cup freshly chopped cilantro leaves
  • 1 cup freshly grated Parmesan
  • 1 lime, juiced
  • Red chili powder, to taste
  • 2 limes cut into wedges, for garnish

Directions:

Remove the husks of the corn but leave the core attached at the end so you have something to hold onto. Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over. Mix the mayonnaise, sour cream and cilantro together. Grate the Parmesan in another bowl. While the corn is still warm slather with mayonnaise mix. Squeeze lime juice over the corn and shower with Parmesan. Season with chili powder and serve with extra lime wedges.

Yield: 4 servings

Now for dessert I have chose Flan, which is a traditional Mexican custard. The cooking method causes a delicious caramel sauce to form as a topping for the flan. If possible, make the flan a day in advance to give it extra time to set up.

flan

Flan

Cook Time: 55 minutes

Ingredients:

  • 1 1/2 cups sugar
  • 2 tablespoons water
  • 1/2 lemon, juiced
  • 2 cups heavy cream
  • 1 cinnamon stick
  • 1 vanilla bean, split and scraped
  • 3 large eggs
  • 2 large egg yolks
  • Pinch salt

Directions:

To make the caramel: have ready a 2-quart round flan mold and a large roasting pan. Combine 1 cup of the sugar and 2 tablespoons of water in a heavy-bottomed pot or pan. Place over medium-high heat and cook until the sugar begins to melt. Swirl the pan over the heat until the syrup darkens to a medium amber color, about 10 minutes; don’t stir with a spoon. Remove from the heat and immediately add the lemon juice, swirl the pan again to combine, and then pour into the flan mold. Tilt the dish so that the caramel evenly coats the bottom and a bit up the sides, place in the roasting pan and set aside.

Preheat the oven to 325 degrees F, bring a kettle of water to a boil for the water bath and keep it hot.

Combine the cream, cinnamon, and vanilla in a small saucepan over medium-low flame. Bring the cream to a brief simmer, stirring occasionally. Take care not to let the cream come to a full boil to prevent it from spilling over.

In a large bowl, cream together the whole eggs and yolks with the remaining 1/2 cup of sugar; add a pinch of salt. Whisk until the mixture is pale yellow and thick. Temper the egg mixture by gradually whisking in the hot cream mixture; don’t add it too quickly or the eggs will cook. Pass the mixture through a strainer into a large measuring cup to ensure that the flan will be perfectly smooth. Pour the custard into the caramel-coated mold.

To create the water bath: pour the hot (not boiling) water into the roasting pan to come halfway up the side of the mold; be careful not get water into the custard. Carefully transfer to the middle oven rack, and bake for 30 to 45 minutes, until the custard is barely set and just jiggles slightly. Let the flan cool in the water bath, then refrigerate for at least 4 hours or overnight.

When you are ready to serve, run a knife around the inside of the mold to loosen the flan. Place a dessert plate on top of the flan and invert to pop it out.

Yield: 6 servings

Beverages

What is a party without a few beverages to enjoy?! Here are a few drink accompaniments that would go great with this meal:

A special thank you to About.com and the Food Network for supplying these fine recipes (excluding the drink recipes)! Please grill and drink responsibly!

Posted in BBQ Recipes, Cinco De Mayo, Entertaining, Holidays | Tagged , , , , , | 1 Comment

Menu ideas for Super Bowl Sunday

super_bowl_xliiiWith the big day fast approaching, it leaves an even bigger question for many of us; What am I going to make for Super Bowl Sunday? Don’t fret. I have a few quick and easy ideas that I hope will inspire you. Plus I’ll add a few recipes to make it even easier.

Appetizers

Let’s talk appetizers first because many folks like to cook (or order) appetizers for football games rather than making a huge meal. Chicken wings are always a favorite, however let’s look at an alternative for faster cooking, big taste and it’ll be healthier too!

Why not think about jerk chicken skewers barbecued right on your outdoor grill (or indoor grill if the weather isn’t so great outside)? There are no bones to mess with (as with chicken wings) and you won’t have to worry about hot sauce getting all over your house. Depending on the amount of guests you will have over, you might want to consider buying a large bag of chicken tenders at your favorite warehouse store (e.g. Costco, Sams, etc.). Otherwise pick up a pound or two at your local supermarket. While you are there, grab a package of bamboo skewers and a jar of Jamaican Jerk spice (Jamaican Jerk seasoning is also available online).

jerk_chicken_skewers

Easy Jamaican Jerk Chicken Skewers

  • 2 lbs. chicken tenders
  • 5 oz. Jamaican Jerk seasoning (use more seasoning for spicier chicken)
  • 2 limes cut in 6 segments for garnish

Directions:

Soak bamboo skewers in water for about a 1/2 hour or so. While your bamboo skewers are soaking, thaw chicken in cool running water if frozen. Pat dry with paper towels and put in large mixing bowl. Add Jamaican Jerk seasoning, toss to coat chicken. Tip: It helps to use plastic gloves and toss by hand. Heat grill to medium-high. Season your grill with vegetable or olive oil (take an old clean towel, dip in oil and use your tongs to season grill). Grill chicken for about 2 minutes on each side. Plate, garnish and serve!

More Appetizer Ideas

Other appetizer ideas to consider are: 1.) mini sloppy joe sandwiches (use your favorite sloppy joe mix, hamburger & King’s Hawaiian dinner rolls), 2.) shrimp cocktail, 3.) grilled shrimp on skewers (you can even jerk them!), 4.) clam chowder (since it’s cold around Superbowl time), 5.) nachos & cheese or cheese con carnie or steak quesadillas. There are a host of other appetizers you can make — these are just a few. You can host your Superbowl party with appetizers alone, but if you’re looking to cook more, read on!

Main Course

Ok. Let’s consider a few items you can cook for your “main dish” or dishes. You can smoke a Boston butt for pulled pork, BBQ ribs or beef brisket if you have the time on your hands. Or you can stick with quick and easy. This is Superbowl Sunday you know! I’m going with quick and easy (but great-tasting of course).

Here are a list of quick & easy main dishes for you to consider (and no baking is required!):

  1. Sausage & Peppers on toasted hoagie/sub rolls
  2. Philly Cheese Steak Sandwiches
  3. Fried or Roasted Chicken (easy: fry yourself, easier: buy already freshly cooked from supermarket).
  4. Tacos and/or Burritos (buy a few store-bought kits, meat, cheese, sour cream, lettuce, tomatoes, onions and you’re good to go!) Make some Spanish rice along with this for a great accompaniment.
  5. Hamburgers & Hot Dogs (grill on your indoor grill, skillet or outside BBQ).
  6. Brats with sauerkraut on toasted hoagie/sub rolls
  7. BBQ Meatballs

Everyone loves Philly cheese steak sandwiches along with everything on the above list, but I will supply a recipe for cheese steak sandwiches for you.

philly_cheesesteak

Philly Cheese Steak Sandwiches

  • 2 fresh Italian sandwich rolls or Kaiser buns, split in half crosswise
  • 1 white onion, thinly sliced
  • 1/2 large green bell pepper, thinly sliced
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 pound rib-eye steak, very very thinly shaved or sliced (ask your butcher to slice if for you)
  • 1/3 pound thinly sliced white American cheese, or Provolone cheese OR 4 ounces melted cheese whiz
  • Ketchup, optional topping
  • Italian pickled peppers, accompaniment

Directions

Heat a cast-iron skillet or griddle over medium-high heat. When hot add the oil, onions and bell peppers, and cook, stirring, until caramelized, about 6 minutes. Add the garlic, salt, and pepper, and cook, stirring, for 30 seconds. Push off to 1 side of the griddle.

Add the meat to the hot pan and cook, stirring and breaking up with the back of 2 metal spatulas, until almost no longer pink, about 2 minutes. Mix in the Sauteed vegetables. Top with cheese slices and melt. Spoon the cheesy meat mixture into the warm buns and serve immediately with condiments of choice or Put the meat in the bun and dip the spatula in the cheese whiz and then wipe the spatula down the inside of the bread.

Recipe compliments of foodnetwork.com

Dessert

Now that I have given you plenty of ideas for appetizers and main dishes, lets think about dessert. Remember, we are talking easy here. No need to bake a football cake yet you have plenty of choices of some excellent desserts. There are plenty of non-baked desserts to choose from such as:

  1. Banana pie
  2. Black forest pie
  3. Caramel pie
  4. Cherry cheese pie
  5. Chocolate bar pie
  6. Chocolate cream pie
  7. Creamy lemon pie
  8. Key lime pie
  9. Peanut butter cup bars
  10. Store bought apple pie ala mode
  11. Strawberrry Tiramisu Trifle
  12. Ambrosia
  13. Fruit salad
  14. Ice-cream floats

strawberry_tiramisu_trifle

Strawberry Tiramisu Trifle

  • 1 quart fresh strawberries
  • 1 1/4 cup cold milk
  • 1 3.4 oz pkg instant vanilla pudding
  • 1 8 oz package cream cheese
  • 4 tablespoons strong coffee
  • 2 cups whipped topping
  • 1 package ladyfingers, split
  • 6 1 oz squares bitter chocolate, grated

Directions:

Set aside 3 strawberries for garnish. Slice remaining strawberries. Whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes. In a large bowl beat cream cheese until smooth. Gradually beat in 2 tablespoons coffee. Beat in pudding then fold in whipped topping. Brush remaining coffee over ladyfingers. Line bottom of 3 quart trifle bowl with 1/2 of ladyfingers. Top with 1/2 of sliced berries, grated chocolate and pudding mix. Make another layer in the same sequence. Slice reserved berries and arrange on top.

Notes: This is also fun to serve in individual trifle bowls for showers and get togethers.

Number of Servings: 8+

Recipe compliments of betterrecipes.com

Conclusion

So there you have it from appetizers to dessert. I didn’t get into the whole barbecuing thing yet there are plenty of things in this article that you can throw on the grill. For many people January isn’t the best time of year for them to hop outside and grill up a storm or sit there babysitting the smoker. This is the main reason why I chose lots of easy (but tasty) items to inspire you. Besides, when you have a bunch of friends over isn’t it all about enjoying your company and the game rather than slaving away at the grill or oven?

Posted in BBQ Chicken, BBQ Pork, BBQ Ribs, Entertaining, Tips on Barbecuing | Tagged , , , , , , , , , , , , | 1 Comment

Great barbecued chicken wing recipe

bbq_wingMany of us like our chicken wings deep-fried and doused with lots of hot sauce, however there are other methods of cooking our feathered friend’s appendages. I have in the past barbecued wings on the grill but I don’t recall marinating them first. Here is an tasty and a healthier alternative to deep-frying chicken wings.

Ingredients:

  • 2 lbs of fresh chicken wings (Many grocery stores sell wings with the drum-met; the two bone flat and wing tip. You can separate at the joints and discard the tip, or prepare them as they are for a great presentation.
  • 1 Cup Zesty Italian dressing (Or similar style brand)
  • 1/2 Cup BBQ sauce (Different flavors will give your wings that personal touch)
  • 1 or 2 Tablespoons of your favorite hot sauce

To Prepare:

  1. Marinate wings with Italian dressing for 12 to 24 hours in the refrigerator, turning occasionally.
  2. Drain and remove most of dressing from wings.
  3. Smoke wings until completely cooked. Wings can be smoked the day before, chilled immediately and then keep refrigerated until ready to grill. If smoke method is not possible, use the alternate method below.
  4. Alternative oven method: Pre-heat oven to 350 degrees. Place wings on cookie sheet and cook 20 to 30 minutes – stir ½ way thru cooking- and continue to bake until completely cooked. Wings can be cooked the day before, chilled immediately and then kept refrigerated until ready to grill.

Grill, Sauce & Serve:

  1. Pre-heat grill to medium heat. Remember to oil the bars just before you put the wings on the grill.
  2. Mix your favorite BBQ sauce (½ cup) with 1 or 2 tablespoons of hot sauce depending on the heat level that you want. This will be used to baste the wings.
  3. Grill wings 3 to 4 minutes and then turn over wings. Baste with sauce and continue to grill for several more minutes and until completely hot. (Do not baste wings immediately or the sauce may burn)
  4. Flip and baste again. Remove from heat and serve with blue cheese or ranch dressing and crisp celery sticks.

Note: This recipe is easily customized to change the flavors for your own taste. Marinate wings with your favorite Mojo and baste with Caribbean BBQ or Jerk sauce for the Islands flavor. For a more traditional flavor, replace the BBQ sauce with a bottled Buffalo wing sauce to baste.

Recipe credit: Chef Dave Del Rio

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Posted in BBQ Chicken, BBQ Recipes, BBQ Techniques, General BBQ | Tagged , , | 1 Comment