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BBQ RECIPE ARCHIVE

All-Purpose Red Rub   Nacho Cheese Dip
American Grilled Chicken   Nashville Spicy Baked Beans
A look at neglected things to barbecue   New barbecue sauces for the season
Banana Split   Onion Rings
Barbecue leg of Lamb with Nectarine Chutney   OrangeMarmalade Pork Tenderloin
with Smoked Red Onion Confit
Basic Barbecue Mop Sauce   Palate-pleasing summer recipes
Basic Barbecue Sauce   Peanut Brittle
BBQ cole slaw   Picnic Style Potato Salad
Bitter BBQ Sauce Grilling Basics   Pineapple-Grits Pie
Broccoli Salad   Pineapple Hot Wings
Bruschetta   Pit Stop Bratwurst
Cabbage and Corn Slaw   Poached Pears
Cajun Macaroni & Cheese   Pork Ribs with Asian Galze
Cajun Seasoning   Preparing Pineapple For Grilling
Carne Adovada Grilled Pork Chops   Preserve Barbecue Sauce
Carolina Mustard Sauce   Protecting Wood Chips
Charcoal Bar-B-Que Chicken   Pumpkin Nut Bread
Charcoal Grill / Indirect Cooking   Rainbow Punch
Cheese & Herb Stuffed Tomatoes   Raspberry Chipotle Glazed Crown Roast of Lamb
Chicken and Sausage Gumbo   Roasted Garlic Mashed Potatoes
Chicken Casserole   Root Beer Chicken
Chicken Wings   Rum Chocolate
Chocoholic's   Seasoning Mix
Chocolate Fudge   Sensational sides for your summer barbecue
Classic Drunk Chicken   Smoked Corn Chowder with Leeks
Coconut-Grilled Pineapple   Smoked Duck
Cookin' with Buster   Smoked Prime Rib aka/Lip-on Rib-Eye
Corn Pudding   Smoked Turkey with Apple Brandy Sauce
Corned Skirt Steak for St. Patrick's Day   Smokin'Waldorf
Delicious recipes for your
Valentine’s Day
  Smoky Chickpea Dip
Dessert on the Grill: Fruit Shortcake   Smoky Corn-on-the-Cob
Double-Crusted Baby Backs with Fennel and Coriander   Sour Cherry Pie
Easter Pizza/Eater Pie   Spanky's Brunswick Stew
Easy Beer Can Chicken without beer   Spareribs On A Charcoal Grill
Easy Citrus Pork Chops   Spiced Nuts
Easy Hot Tailgate Casserole   Spiced Peaches
Easy Summer Crab Cakes   Squash Casserole
Firecracker Chicken   Stewed Okra and Tomatoes
Firecracker hot foods   Stir-Fry - healthy and yummy
French Bread   Summer Bean Salad
Gas Grill / Indirect Cooking   Summer Side Dishes to please any palate
Georgia-Style Brunswick Stew   Super snacks for your Super Bowl Party
German Chocolate Pie   Sweet Potatoes
Glazes and Marinades   Tailgating Chicken Wings
Grilled Chocolate Bananas   Tandoori Lamb Skewers
Grilled Corn   Texas Chow with a low-fat kick
Grilled Green Beans   Texas Style Barbecue Sauce
Grilled Lamb Chops with Irish Whiskey Sauce   Tex-Mex Corn Bread
Grilled Lemon Chicken   Thai Curry Paste Grilled Chicken
Grilled Paella   The Easter ham sandwich & bonnet
Grilled Pork Cutlets with Lemon Caper Sauce   The Sourthern Girls BBQ Roadshow Recipes from the Road
Grilled Moroccan Chicken   Three back to school night grilled meals
Grilled Shrimp with Rosemary Lemon Butter Sauce   This year's hot spices
GrilledVidalia Onions   Tur-Duc-Hen
Hashbrown Casserole   ‘Top Drawer’ Super Bowl & Tailgate Party Pleasers
Hershey Bar Cake   Turkey Sesame
Honey-Fried Chicken   Turkey and Cornbread Salad
Hot Stew   Turkey Waldorf Sandwich
How to make a foil fish boat   Turkey Stuffed
It’s Valentine’s Day: A time to think of Love and BBQ!   Using Wood Chips - Charcoal Grill
Jalapeno Pepper & Ham Quiche   Ultimate Tailgate Beef Kabobs
London Broil Dunigan   Virginia-Style Brunswick Stew
Kinsgsport Acorn Squash   Using Wood Chips - Gas Grill
Mango Slaw   Walnut Crusted Chicken with Orange-Bourbon Sauce
Marinades courtesy of the Kansas Beef Council   Watermelon Barbecue Sauce
Meat Loaf   West Virginia Icebox Pickles
Mild Memphis Barbecue Sauce   Which came first – the que or the egg?
Miso Grilled Scallops with Ginger Sauce    
   
Mustard Short Ribs    
Mutha Sauce    

Tailgating Chicken Wings

By Steve Collins
The Home Chef
steve@thehomechef.net
www.thehomechef.net


Chicken wings are an ideal food to take tailgating because they are inexpensive and are great for a party. Guests love them.

Included here are recipes for wings with an ancho rub and a five-spice powder rub. Coat the wings generously with the rub and refrigerate overnight in a zippered plastic bag. Or, if you are adventurous, try your own rub. Try the Lime Dipping Sauce recipe included here or use your personal favorite. Add some green chili potato salad (recipe below) and you¹re good to go.

A few months ago, I reviewed a product called the Rocket Roaster. This is a perfect addition to your tailgate parties. Just light the coals, get them going, then load the Roaster. Chicken wings take 45 minutes to an hour to cook. While they are cooking, you can set up the rest of the food and relax with your favorite beverage.

Put the chicken wings which have been marinating in the rub into three (or more) nine-inch round disposable aluminum pans stacked on top of each other in the wire basket that comes with the roaster. Arrange hot coals in the top and around the side as per manufacturer¹s instructions. (I usually start the coals using a chimney starter, then transfer to the Rocket Roaster.) Take the wings out after 45 minutes to an hour (160° internal temperature) and serve.

If you don¹t have a Rocket Roaster, you can cook the wings on a gas or charcoal grill. Prepare the wings as directed below. Prepare your grill (gas or charcoal at medium heat) and cook the wings for eight minutes on a side (to an internal temperature of 160°).

Chicken Wings with Ancho Rub

2 lbs. chicken wings, divided into segments and tips discarded (or cook whole)
4 ancho chilies (dried chilies found in the Mexican aisle of most supermarkets)
1 dry chipotle pepper
2 Tbsp. cumin seed
1 Tbsp. coriander seed
1 tsp. saltPrepare rub in advance. Remove stems and seeds of chili peppers. Break into pieces and put in a dry sauté pan. Heat for five minutes over medium heat. Add cumin and coriander seeds and heat for another minute. Transfer ingredients to a spice grinder along with salt and grind well. Put the prepared chicken wings into a zippered plastic bag, add the rub, and shake to coat all surfaces well. Refrigerate overnight. (Cooking directions above.)

Chicken Wings with Five-Spice Rub

2 lbs. chicken wings, divided into segments and tips discarded (or cook whole)
2 Tbsp. cinnamon
2 Tbsp. cloves
2 Tbsp. fennel seed
2 Tbsp. star anise
2 Tbsp. black pepperPut all ingredients in a spice grinder and grind well. Put the prepared chicken wings into a zippered plastic bag, add the rub, and shake to coat all surfaces well. Refrigerate overnight.

Lime Dipping Sauce

2 cloves garlic, minced
Juice of three limes
2 Tbsp. fresh cilantro leaves, finely chopped
1 Tbsp. toasted sesame oil
2 Tbsp. tahini (sesame paste)
Red pepper flakes, to tasteMix all ingredients well.

Green Chili Potato Salad

2 lbs. potatoes, new red or Yukon Gold, well washed
1/2 c. mayonnaise
2 scallions, chopped
2 Tbsp. fresh cilantro, chopped
4 Tbsp. roasted green chilies, coarsely chopped
Salt and freshly ground pepper, to taste

Bring a large pot of water to a boil and cook the potatoes until fork tender. Drain the potatoes and plunge into ice water to stop the cooking. Fold in remaining ingredients and season to taste with salt and pepper.
If you have questions or comments about the recipes, e-mail me at steve@thehomechef.net, or check out my website at www.thehomechef.net.

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Cookin' With Buster
by Buster Burgin

OK folks - if you like garlic, you are going to love this recipe. This month we are going to do Greek chicken, the dish that garlic was invented for! The Mediterranean Isles have given us great flavors and foods for thousands of years, There are two popular spices available that you should consider - Cavender's has been around for a while, and Zeus is becoming a favorite. Use them as you would any regular spice. And with a side dish of Macaroni Salad, you will be pleased!

ZORBA THE GREEK CHICKENS
One 3 1/2 - 4 pound chicken
1/2 of 12 oz. can of Budweiser
1 6 oz pkg of Greek spice
Finely chopped garlic
1 tablespoon of sugar
Olive oil -
Covered grill or kitchen oven

Beer can holder recommended Mix sugar with spice. Sugar will give the chicken a more golden look when cooked. Wash chicken thoroughly and pat dry. Coat the chicken lightly with oil. Rub on the spice all over, and put some inside the chicken also. Add a tablespoon of spice and a tablespoon of garlic to the can. - Pre-heat grill to 300 degrees - Put can in holder - Put cavity of chicken down over beer can and press down firmly - Put chicken on grill - balance well - Cook at 300 degrees for 2 hours or until chicken is done - use meat thermometer - DON'T GUESS! - Temp must be at least 180 degrees in breast and thigh. IMPORTANT! - When done, remove from grill, cover with foil, let sit for 15,minutes - Serve with Macaroni salad, cornbread, and sweet ice tea. ALWAYS BE AWARE OF FOOD SAFETY, AND BE CAREFUL WHEN PLAYING WITH FIRE. Critiques, suggestions, and better ways to do it are always welcome.. You have a favorite? Send it to me. Happy Roostin! buster@drunkchicken.com

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Spanky's Brunswick Stew

Sauce: 1 stick butter
3 1/2 cups ketchup
1/2 cup French's® yellow mustard
1/2 cup white vinegar
1 tablespoon chopped garlic
2 teaspoons cracked black pepper
1 teaspoon crushed red pepper flakes
1/4 cup Liquid Smoke®
1/4 cup Worcestershire sauce
1/4 cup Crystal® hot sauce or 2 tablespoons Tabasco®
1 tablespoon lemon juice
1/2 cup dark brown sugar In a 2 1/2 quart saucepan over low heat melt butter and add ketchup, mustard, and vinegar. Blend until smooth, and then add chopped garlic, pepper, red pepper, Liquid Smoke, Worcestershire sauce, hot sauce, and lemon juice. Blend until smooth then add brown sugar. Stirring constantly, increase heat to simmer and cook for 10 minutes. Do not allow sauce to boil. (This makes seven cups of sauce that may be frozen for future use.)

For the stew: 1 stick butter
3 cups diced potatoes
1 cup diced onion
2 (14 1/2-ounce) cans chicken broth
1 pound baked chicken, diced (dark and white meat)
10 ounces smoked pork, diced
1 (8 1/2-ounce) can early peas
2 (14 1/2-ounce) cans stewed
tomatoes (chopped, reserve liquid)
1/4 cup prepared sauce (see above)
1 (16-ounce) can baby lima beans
1/4 cup Liquid Smoke®
1 (14-ounce) can cream corn In a two-gallon pot, melt butter and add potatoes, onion, chicken broth, chicken, and pork. Bring to a rolling boil and cook until potatoes are nearly done. Then add peas, tomatoes, tomato liquid, prepared sauce, beans, Liquid Smoke®, and cream corn. Reduce heat and simmer for two hours. (Yields one gallon)

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Georgia-Style Brunswick Stew

1 (3-pound) fryer
1 pound lean pork
1 pound lean beef
Salt
Black pepper
3 medium onions, chopped
4 (16-ounce) cans tomatoes
1/4 cup Worcestershire sauce
1/4 cup ketchup
1 tablespoon hot sauce
2 bay leaves
1 1/2 cups chili sauce
1/2 teaspoon dry mustard
4 tablespoons butter
3 tablespoons white vinegar
2 (16-ounce) cans butter beans
2 (15-ounce) cans whole kernel corn
1 (15-ounce) can sweet peas
3 medium potatoes, peeled and diced
1 (16-ounce) bag frozen sliced okra

Combine chicken, pork and beef in a large, heavy pot (a large cast iron pot works best). Season with salt and pepper. Add onions and cover with water. Cook slowly for several hours until meat falls from the bone. Remove from heat. Using a slotted spoon, remove meat from pot reserving stock. Allow meat to cool and tear meat into shreds and return to stock. Add tomatoes, Worcestershire sauce, ketchup, hot sauce, bay leaves, chili sauce, dry mustard, and butter. Cook one hour, stirring occasionally. Add vinegar, butter beans, corn, peas, potatoes, and okra. Simmer until thick, about one hour. And yet another variation is offered at Spanky's Seafood Grill & Bar on St. Simon Island , Georgia. Their “world famous” Brunswick Stew is a bit more complicated but extremely tasty. (The recipe is reprinted with permission.)


by Mike Stines
Author, "Mastering Barbecue"
(Ten Speed Press, 2005)
bbqChef@comcast.net

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Virginia-Style Brunswick Stew

1 pound cut up chicken pieces
1/2 pound lean ham, diced
1 large yellow onion, chopped
4 large tomatoes, diced
2 cups lima beans
4 large potatoes, peeled & diced
1 cup fresh corn kernels
1 tablespoon salt
1/2 teaspoon black pepper
1 small red chile pepper
2 1/2 tablespoons butter

Put chicken in large stockpot with onion and ham. Add three quarts of water. Bring to boil, reduce heat, and simmer for two hours. Add tomatoes, lima beans, potatoes, corn, salt, black pepper, and chile pepper. Cover pot and simmer gently for another hour, stirring frequently. Add butter and serve.

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Smoked Corn Chowder with Leeks

6 ears fresh corn
3 tablespoons unsalted butter
3 cups minced leeks, white part only
1 1/2 pounds Yukon Gold potatoes, diced
2 stalks celery, minced
1/2 pound Andouille sausage, diced
5 cups chicken stock
2 sprigs fresh thyme
2 bay leaves
2 sprigs fresh parsley
Kosher salt
Cracked black pepper
1 cup heavy cream

Carefully peel back the corn husks and remove silk. Soak corn ears in cold water for at least one hour. Drain and fold husks back over ears, securing with kitchen twine. Smoke corn at 225° F. over hickory or mesquite for one to 1 1/2 hours. Remove corn from smoker and remove kernels from ears, reserving kernels and any liquid. Using a camp stove or the top of a smoker box, melt butter in a large Dutch oven over medium heat. Add leeks, potatoes, celery, and Andouille; cover and cook until leeks and celery soften, about 10 minutes. Add stock and herbs; season to taste with salt and pepper. Bring to a simmer; cover and cook for 20 minutes or until potatoes are barely tender. Add corn and cook five minutes. Add cream and return to a simmer. Remove herb sprigs and bay leaves before serving.

Much like the controversy surrounding barbecue sauces, Brunswick Stew has a combination of ingredients depending on where it's prepared. There is also considerable debate as to its origin with Brunswick , Georgia , Brunswick , North Carolina , and Brunswick County , Virginia , all claiming ownership. Food historians, and the Virginia General Assembly, tend to agree Brunswick Stew got its name for Brunswick County , Virginia , in 1828 when a member of the state legislature, Dr. Creed Haskins, asked his camp cook to prepare a squirrel stew for a number of friends on a hunting expedition. Today, most of the Virginia-based recipes use chicken or rabbit instead of squirrel meat. Georgia recipes have pork and beef along with the chicken and sometimes include vinegar and other spicy ingredients.


by Mike Stines
Author, "Mastering Barbecue"
(Ten Speed Press, 2005)
bbqChef@comcast.net

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Nashville Spicy Baked Beans

2 tablespoons unsalted butter
1 medium onion, diced
1/2 pound ground chuck
2 (16-ounce) cans Bush's Barbecue baked beans
1/2 cup Tennessee Gourmet™
Apple & Spice Sneaky Hot Sauce
Hickory chips, soaked in water for two hours


Preheat smoker or grill to 350° F. In a medium sauté pan over medium heat, cook onion in butter until softened. Add hamburger and cook completely. Remove hamburger and onion with a slotted spoon and drain well. In a large cast iron Dutch oven, combine hamburger, onion, baked beans, and Tennessee Gour-met™ sauce, stir to combine. Smoke over hickory wood, stirring often, 45 minutes or until hot and bubbly.


by Mike Stines
Author, "Mastering Barbecue"
(Ten Speed Press, 2005)
bbqChef@comcast.net

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Cajun Macaroni & Cheese

2 cups uncooked elbow macaroni
4 tablespoons unsalted butter, divided
1/4 cup all-purpose flour
1 yellow onion, finely chopped
1/2 teaspoon dried mustard
1/2 teaspoon cracked black pepper
1 tablespoon Cajun seasoning
2 1/2 cups milk
2 cups diced Andouille sausage
1 cup shredded sharp Cheddar cheese
1/2 cup dry bread crumbs seasoned with 1 teaspoon Cajun seasoning

Cook macaroni according to package directions; drain and set aside. In a medium saucepan over medium heat, melt one tablespoon of butter and cook onion until softened, about four minutes. Add remaining butter. When melted, add flour forming a roux. Add salt, mustard, and pepper; stir until well blended. Gradually stir in milk until blended. Bring to a boil and cook, stirring constantly, until mixture has thickened, about two minutes. Add cheese and stir until melted. Remove from heat. Combine mixture with Andouille, Cajun seasoning, and macaroni in a large buttered casserole dish. Sprinkle seasoned bread crumbs over casserole and cook at 350° F. for 30 minutes or until golden brown.


by Mike Stines
Author, "Mastering Barbecue"
(Ten Speed Press, 2005)
bbqChef@comcast.net

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CLASSIC DRUNK CHICKEN

One 3 1/2 - 4 pound whole chicken
1/2 of 12 oz. can of Budweiser
Legg's BBQ Rib Rub
Finely chopped Garlic
Olive oil
Covered grill or kitchen oven
Beer can holder recommended

Pre-heat grill to 300 degrees. Wash chicken inside and out, pat dry with paper towel, add a tablespoon of garlic and another of rub in the can, and place the can in the holder. Coat chicken lightly with oil, rub on an even coating of spices and put cavity of chicken down over the beer can and press down firmly. Put the chicken on the grill and balance evenly, cook at 300º for two hours or until chicken is done. Use a meat thermometer — DON'T GUESS! Temperature must be at least 180º degrees in breast and thigh. IMPORTANT! - When done, remove from grill, cover with foil, and let sit for 15 minutes. Serve with light bread, potato salad, and sweet iced tea.

DRUNK CHICKEN GRAVY

6 oz. Budweiser
One tablespoon chopped garlic
One tablespoon spice used above Combine ingredients in sauce pan, then reduce heat, cooking until sauce thickens. Season to your taste. Use for dipping sauce, or make lots and use for basting the chicken. Works for any recipe — use same spices used in you recipe. If cooking multiple chickens, make sure they all weigh the same, so the cooking times will be the same. You can substitute vegetable oil for olive oil, and use any spice you like. Also, most any liquid will work in the can, even water. Experiment! Try some of these: - Lemon pepper and white wine
- Rosemary, sage and apple juice
- Pineapple marinade and beer
- Mesquite rub and beer If cooking in the oven, use a drip pan with about 1 inch of water in the pan. This keeps the grease from popping, and keeps the oven clean. And, since there is no smoke, the spices used on the bird really come through!

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SMOKED PRIME RIB aka/LIP-ON RIB-EYE

1 lip-on Rib-Eye (9 to 12 pounds)
1/2 cup Balsamic Vinegar
1 to 2 tablespoons kosher salt
1 tablespoon dried chopped garlic
1 tablespoon coarse or cracked black pepper
1 tablespoon dried rosemary, crushed

Rub the roast all over with the balsamic vinegar and season with each of the seasonings to taste. Smoke at 230ºF to 250ºF for about 4 hours or until it reaches an internal temperature of 140ºF for medium rare or longer if desired. Slice to order and enjoy. Here is another very popular recipe for the holidays, but this one has a few different twists with the nuts and the topping.

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PUMPKIN NUT BREAD

3-1/2 cups sifted flour
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
3 cups sugar
1 cup pecans
4 large eggs
1-1/2 cups canned pumpkin
1 cup unsalted butter
2/3 cup water

TOPPING
2 tablespoons melted butter
2 tablespoons sugar
1 teaspoon cinnamon
Sift dry ingredients into large mixer bowl. Quickly add all remaining ingredients. Mix only until dry ingredients are moist. Bake in two greased 9x5x3-inch pans in preheated 350F degree oven for one hour. Cool 5 minutes. Remove from pans and cool on wire rack. Combine the sugar and cinnamon and blend well. While warm brush with melted butter, sprinkle with cinnamon-sugar.
Yield: Two loaves.

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Quick and Easy Flavor

Apple Marinated Grill Pork Sandwich
Pick up some thin, boneless pork chops. In the morning rub them down with a bit of Cajun seasoning. Then, apply a thin coat of apple butter. Cover and place in the fridge. When you get home you have those babies ready to hit a skillet, oven or grill. Grab some buns, coleslaw and some of your favorite barbecue sauce. You can grill, bake or broil the chops until done. Place a few on a toasted bun, apply some sauce and top with slaw. Serve hot!

Corn & Peppers on The Cob
Using shucked corn apply some butter and some salt and pepper. Place each ear on a piece of foil. Slice some green and red peppers and a bit of onion. Spread equal amounts on each ear of corn. Wrap in the foil, double wrap and place on the grill or bake in the oven. You can even ad sliced bacon if you want.

Chicken Pitas
Take some chicken tenders and coat them with a bit of soy sauce and ginger. Or just marinate them in some lemon juice, pepper and garlic powder. A good dash of Italian seasoning would do as well. Don’t stress out. It’s just chicken. Grill the tenders or place them on a cookie sheet in the oven. Stuff the tenders into some halved pita shells with some lettuce, tomato, sliced onion and a small amount of ranch dressing. You can also add fat free cheese and bacon bits.

You can almost always come up with a great meal with only a few things in the fridge and even less time on the clock. Often the key to quick and easy flavor is taken a few minutes in the morning or night before to do some prepping. When grilling be sure to add some wood chips for bonus flavor.

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Mustard Short Ribs

4 lbs. ribs
1/3 c. prepared mustard (I just use regular yellow mustard)
1 T. sugar
2 T. lemon juice
1 t. salt
1/2 t. pepper
2 cloves of crushed garlic
4 medium onions, sliced


Place buffalo ribs in shallow baking dish. Mix mustard, sugar, lemon juice, salt, pepper, and garlic; pour over the ribs. Top with onions. Cover and refrigerate, turning ribs occasionally, for 4 to 24 hours.

Place ribs with marinade and onions in Dutch oven or any other oven proof baking dish, and cook at 350 degrees for about 2 hours. Check for tenderness. Cook longer, if necessary, for 10-minute intervals until the ribs are tender.

*Another way I have used this same recipe is to just put it all in a crock pot and cook for 8-10 hours on low. *Instead of the mustard marinade, use your favorite BBQ sauce and spice it up with onions and garlic. There are many different marinades on the market right now that are really good. Have fun experimenting! Enjoy!

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Orange Marmalade Pork Tenderloin
with Smoked Red Onion Confit

2 lb. Pork tenderloin, well trimmed
Brine:
1/4 Cup salt
1/4 Cup sugar
1 Qt water
Glaze:
1 clove garlic, minced
1 TBS fresh ginger, peeled and minced
1/2 Cup orange marmalade
1 TBS fresh rosemary, finely chopped

Prepare pork tenderloin by trimming the silverskin and excess fat. Mix brine ingredients usin water hot enough to dissolve the sugar and salt. Cool and place in a recloseable plastic bag with the pork tenderloin. Refrigerate for 1? hours. Preheat grill or prepare a good bed of coals. Remove tenderloin from brine and pat dry. Mix glaze ingredients. Coat tenderloins thoroughly with glaze and cook over high for 7 minutes. Turn, baste again with glaze and cook for 7 minutes. (A thermometer inserted in the thickest part of the meat should read 155° to 160°)

Smoked Red Onion Confit

This can be made a day or two in advance and kept covered and refrigerated.


2 LB red onions, peeled and quartered
1/4 Cup red wine vinegar
1/4 Cup red wine
1/4 Cup brown sugar

Prepare a bed of coals in the smoker. Soak a couple of handfuls of hickory or apple chips for at least 20 minutes. Set up the smoker. Put the onions on the grill and smoke for an hour. Use a grill basket or grill wok to make sure the onions don’t fall through the grate. Meanwhile, heat the wine vinegar in a saucepan over medium heat. Stir in the brown sugar and thoroughly dissolve. Set aside until onions are smoked. When onions are ready, put them in a food processor with the wine, vinegar and sugar mixture. Pulse until you have a marmalade texture. These will keep for several days, covered and refrigerated.

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Pineapple-Grits Pie
Marsha Russell
, a.k.a. Late Night Whisky Smokers
cooked in Grits Contest in Dillard, Ga.

2 Cups water
1/2 Cup uncooked quick-cooking grits
1/2 teaspoon salt
1 (8-ounce) can crushed pineapple, drained
1/2 (8 ounce) package cream cheese
3 large eggs
1 cup sugar
1/2 cup milk
1/2 teaspoon vanilla extract
2 (9-inch) graham cracker crusts

Bring water to a boil: add grits and salt, and return to a boil. Cover, reduce heat to low, and cook five minutes, stirring occasionally. Remove from heat. Combine grits, pineapple, and cream cheese in container of an electric blender: process until smooth. Add eggs, one at a time. Add sugar, milk and vanilla; process until smooth. Pour into crusts. Bake at 300 degrees for 1 hour or until mixture is set.You can also use stone ground grits (cook for 25 minutes) and fresh pineapple. To remove some of the bits of corn meal, you might want to sift the grits first.

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All-Purpose Red Rub

1/2 cup paprika
1/2 cup kosher salt
1/2 cup light brown sugar
1/2 cup granulated garlic
6 tablespoons granulated onion

DUMP all the ingredients into a bowl and rub them together with your hands. Store in a plastic or glass container til ready to use. Makes 2-3/4 cups.Rubbin' spices into meat is the essential first step to great barbecue. This is a good started rub, but feel free to personalize it. Add some of your favorite herbs or pulverized dried smoked chiles. Just make sure you keep the sweet, savory, and spicy flavors in balance.

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Good Old American Grilled Chicken

2 chickens (3-1/2 to 4 pounds each)
3 tablespoons Basic Barbecue Rub (shown in book) or your favorite commercial brand
1-1/2 cups Basic Barbecue Mop Sauce (recipe below)
2 cups Basic Barbecue Sauce (recipe below)

Remove the packets of giblets in the body cavities of the chickens and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chickens, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels. Cut the chickens in half as shows in Preparing the Chicken, Steps 1 through 5 on pages 226 and 227. Arrange the chicken halves in a baking dish and sprinkle on both sides with the rub. Pat the rub onto the chicken with your fingertips. Let the chickens sit in the refrigerator, covered, for as little as 15 minutes or as long as 4 hours; the longer they stand, the richer the flavor will be.Set up the grill for direct grilling (see page 10 in the book for charcoal or page 16 for gas) and preheat to medium. When ready to cook, brush and oil the grill grate. Arrange the chicken halves on the hot grate, all facing in the same direction, skin-side down. Baste the birds with mop sauce every 5 minutes or so. It¹s likely the melting fat from the skin will cause flare-ups. Move the chicken halves away from the flames to keep them from burning.After 10 to 12 minutes, the skin side of the chickens should be crisp and golden brown. Turn the chicken halves, apply more mop sauce, and grill the bone side of the chickens the same way. Again, keep the chickens moving to prevent flare-ups. If the birds start to burn, move them to a cooler section of the grill.Set aside 1 cup of barbecue sauce for serving. After the chickens have
grilled about 8 minutes on the second side, brush the skin side with
barbecue sauce and turn the halves. Grill for 2 minutes to sizzle the sauce, then brush the bone side with sauce and turn the chickens again. Grill another couple of minutes before removing the chickens. The chickens are done when an instant-read meat thermometer inserted into the thickest part of a thigh (but not touching the bone) registers about 180º F.Transfer the chicken halves to plates or a platter and let rest for 3 minutes before serving with the reserved sauce. Using the Indirect Method You can also grill chicken halves using the indirect method. In this case, arrange the chicken pieces on the grate skin-side up. Indirect grill for 40 to 50 minutes, mopping the chickens often. Brush the barbecue sauce on the birds at the end. It is not necessary to turn the chicken halves. Indirect grilling is safer and more predictable (it's virtually impossible to burn an indirect grilled chicken if you follow the proper cooking time). But it lacks the theatrics of direct grilling and should be avoided at a cookout where you want to show off. No guts, no glory.

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Basic Barbecue Sauce


(makes about 2 1/2 cups)

2 cups ketchup
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup firmly packed brown sugar
2 tablespoons molasses
2 tablespoons prepared mustard
1 tablespoon Tabasco sauce
1 tablespoon of your favorite barbecue rub
2 teaspoons liquid smoke
1/2 teaspoon black pepper

Combine all the ingredients in a nonreactive saucepan and bring slowly to a boil over medium-high heat. Reduce the heat to medium and gently simmer the sauce until dark, think, and richly flavored, 10 to 15 minutes. Transfer the sauce to clean, or even sterile, jars and store in the refrigerator. It will keep for several months.

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Basic Barbecue Mop Sauce

(makes about 2 cups)

2 cups distilled white vinegar
1 tablespoon coarse salt
1 teaspoon black pepper, or more to taste
1 teaspoon hot red pepper flakes, or more to taste
1 small onion, thinly sliced
1 jalapeño pepper, thinly sliced

Place the vinegar, salt, black pepper, and hot pepper flakes in a nonreactive bowl and whisk until the salt dissolves. Stir in the onion and jalapeño. Taste for seasoning, adding black pepper or hot pepper flakes as necessary. Brush on grilled chicken or pork once the outside is cooked. The mop sauce can be made several hours in advance but use it the same day.

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Not your everyday Barbecue Cole Slaw

2 envelopes of unflavored gelatin
1/2 cup cold water
1 cup water
1 cup apple juice
2 Tablespoons lemon juice
3 Tablespoons chopped onion
1 cup shredded cabbage
1 cup diced celery
3 Tablespoons chopped pimento
3 Tablespoons chopped green pepper

Soften unflavored gelatin in 1/2 cup cold water. Add 1 cup water. Heat to boiling, cool slightly and add apple juice and lemon juice. Continue cooling until mixture starts to thicken. Fold in onions, cabbage, celery, pimento and green pepper. Pour into a 1 quart mold and chill until set. When six can eat with less than 50 calories - it's a winner!

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Barbecue leg of Lamb with Nectarine Chutney

1 5- 8 lb. leg of lamb, trimmed of fat
1/2 c. Dijon mustard
1/4 c. olive oil
6 cloves garlic cloves, chopped
2 Tbsp. fresh rosemary leaves, minced
1 to 2 Tbsp. cracked black pepper
1 to 2 Tbsp. kosher salt

Combine the mustard, oil, garlic and rosemary in a blender, with a steel blade and blend for 1 to 2 minutes.  Rub the mixture all over the trimmed leg of lamb. Season with pepper and salt.  Place in a smoker using indirect heat at 230 to 250 F.  Degrees covered for approximately 4 hours or until the internal temperature reaches 135 degrees or medium rare.  Cook longer if desired.  Serve with Nectarine Chutney.

Nectarine Chutney
3/4 c. cider vinegar
1/2 c. light brown sugar
1/4 c. golden raisins
1/4 c. brown raisins
4 shallots, minced
1 Tbsp. fresh ginger, peeled & grated
1 clove garlic, pressed
1 tsp. crushed red peppers
1/2 tsp. ground cinnamon
1 tsp. sea salt
2-1/2 lbs. ripe nectarines, stoned and cut into 1/2” cubes
1/2-c. fresh mint leaves
1-1/2 Tbsp. fresh parsley, minced

Combine the vinegar, brown sugar, raisins, shallots, garlic, red peppers, cinnamon and salt in a saucepan, stirring to dissolve the spices.  Bring to a boil.  Add the nectarines, reducing the heat and simmering for about 20 minutes, reducing the liquid about half.  Mix in the mint and parsley.  Cover with plastic wrap and set aside.

Another meat that is not well known or cooked on the barbecue trails is Cabrito (baby goat), but it’s a treat that I enjoy when I go to Texas.  It’s also great, with some salsa de verde and tortilla’s.

South Texas Cabrito
20 lbs. young kid goat

Rub
1/2 c. dried oregano leaves
1/2 c. kosher salt
1/2 c. coarse ground black pepper
1/4 c. achiote powder
1/4 c. paprika
1/2 c. EVOO

Mopping Sauce
1 small onion chopped
Juice of 1 lemon
2 Tbsp. butter
1 small bottle catsup
2 Tbsp. cider vinegar
3 Tbsp. Worcestershire sauce
1 Tbsp. dark brown sugar
1 tsp. prepared mustard
1 large clove garlic, pressed

Combine all of the rub ingredients and set aside.  Mix, stir, bring to boil- use as basting sauce and also table sauce. Prepare grill or smoker. Rub the Cabrito all over with the olive oil and season. Cook slowly on grill 2 hours or less depending on the size goat you get.   Be sure meat is well above fire (at least 20 to 24 inches). Meat may be brushed with mop sauce or cooking oil occasionally to prevent dryness. Continue cooking and turn the meat often, brushing on sauce at every turn.

For more recipes and tips or for more information on Paul Kirk’s  books or Pitmaster BBQ School, visit his website at www.baron-of-bbq.com.

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Broccoli Salad

2 bunches broccoli, chopped
1 cup peanuts or pecans
1 cup raisins, dark or light (combination is good)
1/2 red onion, chopped
1 cup white grapes, sliced in halves

Mix all of the above ingredients in a large bowl with 4-5 slices of bacon
cooked to the crumbling stage.

Mix the items below and add to above mixture:

1/3 cup Red Wine Vinegar
1/4 cup sugar
1 cup mayonnaise (or less)

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Bruschetta

Makes 8 large slices

Garlic bread, Italian style.
Serve this simple grilled bread as an accompaniment to meals or use as part of an hors d'oeuvre spread with cheese, meats, and vegetables.
3 tablespoons extra-virgin olive oil
Salt and ground black pepper
12 by 5-inch loaf country bread, sliced crosswise into 1-inch-thick pieces,
ends removed
1 large garlic clove, peeled

Mix the oil and salt and pepper to taste together in a small bowl. Set aside.Grill the bread over a medium fire, turning once, until golden brown on both sides, 1 to 1-1/2 minutes.Place the toast slices on a large platter, rub the garlic over the tops, brush with the seasoned oil, and serve immediately

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Carolina Mustard Sauce

I've got another great Paul Kirk recipe for sauce to share just because we have so many folks looking for a good mustard sauce, and this is great to use as is or for a start to something you believe to be more spectacular. After all, every palate has its sensitive areas.As more people travel around the United States and try more barbecue from its regions, many tell me they find a great satisfaction in the mustard based sauces but just don¹t know where to start! Try this. Makes about 2 cups.2 tablespoons vegetable oil


1/2 cup minced onions
1 cup prepared yellow mustard
1/2 cup fresh lemon juice
1/4 cup brown sugar, packed
1/4 cup white vinegar
1 teaspoon celery seeds
1 teaspoon salt

Heat the oil in a medium-size nonactive saucepan over medium heat. Add the onions and sauté until translucent, about 3 to 4 minutes. Add the rest of the ingredients, and blend them well. Bring the mixture to a boil, then reduce the heat and simmer for 15 to 20 minutes, stirring occasionally.This sauce will keep for several weeks in an airtight jar in the refrigerator.


How to use it: Mustard-based sauces hail from pork country, so pork is what I'd use this on first. Try it as a finishing sauce for pork shoulder, painted on about 30 minutes before the end of the cooking time. Or, try it on a pulled pork sandwich.

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Charcoal Bar-B-Que Chicken

8 chicken quarters (leg and thigh, breast and wing, or a combination of both)
2/3 cup olive oil
7 tablespoons All-Purpose Red Rub (link)
2 cups Mutha Sauce (link)

PREP the chicken by breaking the joint between the leg and thigh, and trim away any backbone attached to the thigh. Tuck the wing tip under the spot where the wing joins the breast. Mi up the oil and All-Purpose Red Rub, and massage it into the chicken pieces. On the breast pieces you can even lift up the skin and massage the rub right into the flesh. Cover and refrigerate the chicken til you're ready to grill it.BUILD a medium coal bed in your grill. It should register 325º to 350º with the lid down. Open the lid and position the rack as high above the coals as possible. (This keeps the skin from getting too charred before the chicken is cooked through.) Arrange the chicken pieces, skin side up, directly over the coals. Close the lid and cook for 25 to 30 minutes; then give the chicken a flip, skin side down and cook, covered, for 20 minutes more, or til it has an internal temperature of 160º to 165º. Check the chicken, and push the pieces that look the most cooked to the cooler edge of the grill. Keep cooking the thicker pieces, moving them to the hotter spots on the grill til they reach the same amount of doneness.FLIP all the pieces skin side up and slather on the Mutha Sauce. Close the lid of the grill and cook for 10 to 15 minutes more to glaze the chicken. Serve with more Mutha Sauce for ladling.

Feeds 4 to 6.

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Cheese and Herb Stuffed Tomatoes

Serves 4
2 large firm tomatoes
3 Tbsp. fresh white bread crumbs
2 Tbsp. finely chopped fresh parsley
1 small garlic clove, crushed
1 oz. grated cheese, e.g. cheddar, mozzarella, etc.
2 Tbsp. soft butter

A pinch of dried basilPrepare the barbecue for grilling. Cut the tomatoes in half lengthways and scrape out the seeds using a teaspoon. Combine the remaining ingredients and lightly pack the mixture into the tomato cavities. Place the tomato halves, cut side up, on the grill and cook, over medium heat, for about 10 minutes or until the tomatoes are heated through and the cheese has melted.

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Chicken Casserole

4 large chicken breasts, cooked and torn into pieces
2 cans cream of chicken soup
1 cup sour cream

Mix soup and sour cream together, then add the chicken and blend together. Place in a casserole dish. (This can be refrigerated up to two days before adding the topping and baking.)

Topping:
1 tube Saltine crackers, crumbled
1 stick margarine, melted

Mix crackers and butter together and pour over top of chicken mixture. Bake at 350 degrees for 35 minutes.

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Chocoholic's Hershey Bar Cake

1 box Swiss Chocolate cake mix
1 c. walnuts, chopped
8 oz. cream cheese, softened
1 c. powdered sugar
1/2 c. granulated sugar
10 Hershey bars with almonds, chopped
12 oz. frozen Cool Whip, thawed

Prepare cake batter according to package directions. Add walnuts to batter. Pour into 8" cake pans after spraying pans with baking spray. Bake at 325ºF for 20 to 25 minutes. Remove from pans and cool completely. Beat cream cheese, powdered sugar and granulated sugar, with mixer until creamy. Combine 8 chopped candy bars, Cool Whip, cream cheese, and blend well. Spread this mixture on the top and sides. Take remaining candy bars and sprinkle them over the cake and at the bottom edge for edible decoration.Beware as the above is a "sinful" love potion.

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Grilled Lamb Chops with Irish Whiskey Sauce

4 loin lamb chops, 1 inch thick
Olive oil
Salt and freshly ground black pepper
2 cloves garlic, coarsely chopped
2 Tbsp. fresh rosemary, leaves removed and coarsely chopped
1/4 c. Irish whiskey
2 Tbsp. olive oil

Rub the lamb chops with olive oil and season to taste with freshly ground black pepper. Put the chops in a recloseable plastic bag and cover with garlic, rosemary, whiskey and olive oil. Seal the bag and refrigerate for a couple of hours to overnight.

When ready to cook, prepare a hot grill. Put the chops on the grill, saving the marinade. Cover the grill and cook for three minutes. Turn chops over and cook for three more minutes for rare, grill about 5 minutes on a side for welldone. Remove chops from the grill and let them rest. While the chops are cooking prepare the whiskey sauce (recipe below).

Irish Whiskey Sauce
Reserved marinade
2 Tbsp. shallots, finely chopped
1/2 c. Irish whiskey
1/4 c. beef stock
4 Tbsp. butter, diced to ¼“
1 Tbsp. fresh rosemary, finely chopped

Put reserved marinade, shallots, whiskey, and beef stock in a saucepan over high heat. Bring mixture to a boil, then reduce to a simmer. Continue to simmer until the sauce is about one third its original volume, about 10 minutes. Turn the heat off and begin whisking in the butter in small batches. As each batchr blends into the sauce add more until all of the butter is incorporated. Add rosemary and serve.

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Chocolate Fudge

2 cups sugar
1/3 cup white Karo syrup
1/2 cup milk (cream or evaporated)
3 Tbsp. cocoa
1/3 stick butter

Boil above ingredients until the test in cold water forms a soft ball (about 10 minutes). Remove from heat and add butter. Start beating (with a wooden spoon) as soon as you remove from the heat. When almost thick add:1-1/2 cups pecans and 1 Tbsp. vanilla Do not chop nuts. Pour into greased deep tray so the pieces will be thick when cut. This makes a very creamy fudge.Next month we'll be firing up the grill again and passing along some basic barbecue recipes for everyone from the backyard enthusiasts to the competition cooker looking to simplify things.

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Grilled Chocolate Bananas

Choose under-ripe bananas and milk chocolate broken into small pieces.

There is no need to use precise measurements as it's easy to adjust the amount of bananas and milk chocolate to match the number to be fed.Take a sharp knife and slit the bananas, leaving peelings intact, from end to end so the flat part is on the bottom. Go deep into the banana but do not cut the bottom peeling. Force the slits wide and stuff with the pieces of chocolate. The amount you put into each banana is usually determined by the amount of chocolate or the number of people eating the treats. Wrap the bananas in foil. Place them on the grill with medium heat for about 10 minutes or until the chocolate is melted and the bananas are partially cooked. Peel away the tin foil, then the peeling, and scoop out with a spoon. It doesn't hurt to add some vanilla ice cream at this point to fully enjoy the experience. These can be done in the oven on medium heat ­ but frankly, they are not quite as good. Pineapple slices can be put on the grill at the same time as the bananas and served along with the bananas and chocolate. Now this is a love potion ­ hot off the grill!

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Coconut-Grilled Pineapple

1 ripe golden pineapple
1 can (14 ounces) unsweetened coconut milk
1-1/2 cups turbinado sugar or granulated sugar
1 teaspoon ground cinnamon Sprigs of fresh mint, for garnish
1 quart vanilla ice cream or frozen yogurt, for serving (optional)

Set up the grill for direct grilling and preheat to high.Peel, slice, and core the pineapple. Shake the coconut milk well before opening the can. Pour it into a wide, shallow bowl. Place the sugar and cinnamon in another wide, shallow bowl and stir with a fork to mix.When ready to cook, brush and oil the grill grate. Dip each pineapple slice first in coconut milk, then in the sugar mixture, shaking off the excess between each dipping. Arrange the slices on the hot grate and grill until nicely browned on both sides, 4 to 6 minutes per side. If a crosshatch of grill marks is desired, rotate each slice 60 degrees after 2 or 3 minutes on each side. Transfer the pineapple slices to plates or a platter for serving and garnish with mint sprigs. Or, serve in bowls over ice cream, if desired. The pineapple can be served either hot or cold.

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Easy Hot Tailgate Casserole

1 lb. ground beef or turkey, cooked and drained 10 oz. egg noodles, cooked and drained
8 oz. cream cheese
8 oz. sour cream
1 jar hot salsa
1 can tomato soup
4-6 jalapeno peppers diced
Mix all ingredients together. Cook for about 30-45 minutes. Remove from oven, top with cheese, and take it to the game!

Kent Whitaker is a cookbook author and culinary writer with 10 published books. He is also member and AUXCHEF for the United States Coast Guard Aux. Kent and his wife Ally live in East Tennessee with their son Macee and two spoiled dogs. Kent's books are available, or can be ordered, at any book store or online at www.thedeckchef.com . Look for Kent on twitter at www.twitter.com/thekentwhitaker.

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Corn Pudding

1 stick butter or margarine
1 cup sour cream
1 (16 ounce) can cream-style corn
1 (16 ounce) can whole kernel corn, undrained
2 eggs
1 box Jiffy corn muffin mix

Melt butter or margarine in a 9x13 inch pan. Let butter cool a little, then stir in sour cream, mixing well. Stir in other ingredients, mixing in the corn muffin mix last. Bake at 350 degrees for 50 minutes or until golden brown.

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Grilled Corn

4 ears sweet corn in their husks
6 tablespoons (3/4 stick) butter, at room temperature
2 tablespoons minced fresh flat-leaf parsley
1 clove garlic, minced
Coarse salt and black pepper

Set up the grill for direct grilling and preheat to high.Strip back the husk, starting at the top of the ear of corn; the motion is rather like that of peeling a banana. Leave husk attached to the steam end. Remove corn silk and fold the husk back over the stalk. Tie the husk with string to form a handle.Place the butter, parsley, and garlic in a mixing bowl and whisk or beat until smooth and creamy.When ready to cook, lightly brush each ear of corn with a little of the
garlic-parsley butter and arrange on the hot grate, positioning the ears in such a way that the husks are away from the fire or slide a sheet of aluminum foil under them. Grill the corn until the kernels are handsomely browned all over, 8 to 12 minutes in all, turning as needed, brushing with the remaining butter and seasoning generously with salt and pepper. Remove the corn from the grill and serve at once.

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Grilled Green Beans

Serves 4

Green beans will not dry out on the grill if you rinse them and leave the excess water on the beans. They cook quickly and retain a good crunch. Add a minced clove of garlic to the oil for more flavor, or serve with crumbled goat cheese.

1-1/2 lbs. green beans, rinsed (do not pat dry)
1-1/2 tablespoons extra-virgin olive oil
Salt and ground black pepper

Toss the moist beans with oil in a large bowl. Season with salt and pepper to taste.Grill the beans over a medium-hot fire, with the green beans placed perpendicular to the grill grate rods. Grill until the beans are lightly browned and crisp-tender, about 6 minutes. Serve hot, warm, or at room temperature.

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Grilled Vidalia Onions

1 lg. Vidalia Onion for each person
1/2 teaspoon butter for each onionI keep it simple by just washing the onions, taking off excess skin, and cutting a hole large enough to hold the 1/2 teaspoon of butter. Wrap the onions in tin foil and cook along with the meat for not more than two hours.

If you want a little more flavor, just sprinkle a little of your "secret" rub recipe in the middle with the butter. That's what Emeril and I both call, "Kicking it up a notch!" Look out, Emeril, I just might be your next "Iron Chef" competition!

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Hashbrown Casserole

2 lbs. frozen hashbrowns, thawed
1 can cream of chicken soup
2 cups shredded cheddar cheese
1/4 cup melted margarine
1/2 cup chopped onion
1 pint sour cream
2 cups crushed Corn Flakes
1/4 cup melted margarine

Combine all ingredients, except Corn Flakes and 1/4 cup margarine. Pour into 13x9 inch baking pan. Mix Corn Flakes and melted butter and place on top of mixture in baking dish and bake at 350 degrees for 45 minutes.

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Honey-Fried Chicken

1 (3 to 3-1/2 lb.) chicken
1/2 cup honey
2 tablespoons fruit vinegar
1/2 cup flour
2 tablespoons whole wheat flour
2 teaspoons cayenne powder
2 eggs
1/4 cup buttermilk
1 c. vegetable oil
Salt and freshly ground pepper

Cut chicken into six serving pieces, reserving the backbone, neck and wings
for stock. Stir the honey and vinegar together and pour over the chicken.
Marinate at least two hours, stirring occasionally. In a bowl, combine flours and cayenne; set aside. In another bowl, whisk together the eggs and buttermilk.In a large skillet, heat the oil over medium-high heat to 300ºF, cook at a low temperature to keep the honey from caramelizing too quickly and burning. Remove the chicken from the marinade and drain on paper towels. Dip the chicken in egg mixture, season with salt and pepper, and dredge in the flour mixture, coating thoroughly. Strain the marinade and reserve one tablespoon for the sauce.Gently drop the dark meat into the pan for five to six minutes on the first side until browned. Turn, add the white meat and continue cooking, adjusting the heat so the chicken browns evenly on both sides and is tender when pierced with a fork, 15 to 18 minutes for dark meat, and 10 to 12 minutes for white meat.

Serve hot with vegetables and bread.

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Tex-Mex Cornbread

2 eggs
4 tablespoons melted butter
1 (8-1/2 oz.) can cream-style corn
1 cup sour cream
1 cup yellow corn meal
3 jalapeño chiles, seeded and minced
1/2 cup chopped onion
3 tablespoons chopped jarred pimento
4 teaspoons baking powder
3/4 teaspoon salt
1 cup (4 ounces) shredded sharp cheddar cheese

Put a well-oiled 9-inch cast-iron skillet into a cold oven and heat the oven
to 400ºF. In a large bowl, combine the eggs and butter and work together
with a fork. Stir in all the remaining ingredients until well mixed. Carefully remove the hot skillet from the oven and pour the batter into the pan. Return the pan to the oven and bake until firm to the touch, about one hour. The crust will be a deep golden brown. Cut into wedges and serve hot. If desired, spread with extra butter.

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Hot Stew to match the cold Arctic blast

Ed note: pull out that bread machine you received two or three Christmases ago and start a loaf of hot homemade bread to go with this tasty stew.

1 lb. beef round or rump with fat trimmed
1 pkg. dry onion soup mix
2 cloves garlic, minced
2 bay leaves
16 small new potatoes
4 medium carrots, quartered
2 small onions, quartered
1 medium cabbage, cut into 8 wedges
1/2 cup mushrooms, whole
2 Tablespoons whole wheat flour

Place meat in a Dutch oven and sprinkle dry onion soup mix over meat. Cover with water and add garlic and bay leaves. Bring to a boil and reduce heat, cover and simmer until meat is tender, about 2 hours. Meat should always be covered with liquid. When meat is tender, remove it from the pot and add potatoes, carrots and onions to the pot and cook, covered, for 10 minutes. Add cabbage wedges and mushrooms. Cook, uncovered, for 15-20 minutes more. Cut meat into 1 inch cubes, add to pot and reheat. Drain liquid from meat and vegetables and reserve. Remove bay leaves.Make a gravy by adding thickening to liquid. While it can be served separate as a meat and vegetables, just put it all together for a delicious hot beef stew.If you timed your bread just right and started early enough, this should be a perfect time match. However, if the bread isn¹t quite ready, turn the stew down on low, pour yourself a glass of wine, curl up in your favorite chair with a little short devotional book and wait for the buzzer to sound on your bread machine! This is just one of the many ways we can stop and smell the roses in 2001. Happy New Year!

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Jalapeno Pepper & Ham Quiche

1 frozen pie shell, baked, but not browned
2/3 to 1 c. chopped ham
1/2 c. real bacon crumbles
1 c. shredded cheddar cheese
1 c. shredded pepper jack cheese
1/4 c. chopped onion
2-3 Tbsp. salsa
2-3 jalapeno peppers, seeds removed, chopped
2 Tbsp. chopped mushrooms
1 Tbsp. parsley
4 eggs beaten
Dash garlic powder
1/2 c. sour cream

Combine all ingredients in a bowl and stir well. Pour into preheated shell and bake at 350 degrees for 40-45 minutes or until cooked and firmed up. Cover edges with foil if needed. Note: Depending on your additions and extra cheese, sour cream, etc., you may need two pie shells. These babies have a tendency to expand when you add extra stuff.

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Ain't Momma's Meat Loaf

As with a hamburger, smoking can raise meat loaf from the mundane to the sublime. We like this version, but if you or your momma have a favorite recipe, it can be modified for barbecuing by making the meat mixture extra moist and by adding plenty of Worcestershire sauce, vinegar, or other sharp flavor to cut the richness of the smoke.

MEAT LOAF
1 Tbsp. oil, preferably canola or corn
1/2 c. minced onion
1/2 green or red bell pepper, chopped fine
3 garlic cloves, minced
1 tsp. fresh-ground black pepper
1 tsp. salt
1/2 tsp. ground cumin
1-1/4 lbs. ground beef
3/4 lb. ground pork
1-1/2 c. dry bread crumbs
3 Tbsp. sour cream
2 Tbsp. Worcestershire sauce
1 egg
1/4 c. stock, preferably beef
1 tsp. Tabasco or other hot pepper
sauce to taste

BASIC BEER MOP (optional)
12 oz. beer
1/2 c. cider vinegar
1/2 c. water
1/4 c. oil, preferable canola or corn
1/2 medium onion, chopped
2 garlic cloves, minced
1 Tbsp. Worcestershire sauce
1 Tbsp. savory season blend
(your favorite rub)


Spicy tomato-based barbecue sauce.Serves 6


Prepare the smoker for barbecuing, bringing the temperature to 200 to 220ºF. In a heavy skillet, warm the oil over medium heat. Add the onion, bell pepper, garlic, pepper, salt and cumin, and sauté until the vegetables are softened. Spoon the vegetable mixture into a large bowl. Add the remaining meat loaf ingredients and mix well with your hands. Mound the meat into a smoke-proof loaf pan. If you plan to baste the meat, stir the mop ingredients together in a small sauce pan and warm the mixture over low heat. Transfer the loaf to the smoker. Cook for 45 minutes, or until the meat has shrunk away from the sides of the pan.Gently ease the meat loaf out of the pan and place directly onto the grate of the smoker. Continue cooking the meat for an additional 1-1/2 hours, dabbing it every 30 minutes in a wood-burning pit, or as appropriate for your style of smoker. When 30 minutes of cooking time remain, apply the barbecue sauce to the top of the meat loaf.After removing the loaf from the smoker, allow it to sit at room temperature for 10 minutes before slicing and serve warm or refrigerate for later use in sandwiches.(Joe's 2 cents worth.) Bad weather? Use the same recipe, kick it up a notch with a little liquid smoke (not too much) and cook in the oven for about 1 hour. Not bad, and it gives you that outside taste inside!

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Mild Memphis Barbecue Sauce

Let's start with one of my favorites, Paul Kirk's recipe for Mild Memphis Barbecue Sauce. According to Kirk, "Don't mistake mild for boring." This sauce doesn't have much heat, but it's got a nice tang from the vinegar and mustard, and plenty of flavor besides. Makes about 3 cups.

12-ounce can tomato paste
1 cup white vinegar
1/2 cup water
1/2 cup prepared yellow mustard
1/4 cup dark brown sugar, packed
1/3 cup Worcestershire sauce
1 tablespoon butter
1/2 cup minced onion
2 teaspoons black pepper
1 teaspoon granulated garlic
1 teaspoon salt
1/2 teaspoon cayenne

Combine all of the ingredients in a large nonactive saucepan, and blend well. Bring to a quick boil, then reduce the heat and simmer for 10 to 15 minutes. Serve warm or chilled.This sauce will keep for several weeks in an airtight jar in the refrigerator.

How to use it:
Besides using this sauce with pork, try it as a finishing sauce for chicken or turkey. Begin applying the sauce about 30 minutes before the end of the cooking time.Variations: You can mellow the sauce a bit by switching from white vinegar to cider vinegar. Or if you want a little more punch, add a tablespoon of chili powder or Kirk's Master Barbecue Spice.

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Mutha Sauce

1/4 cup vegetable oil
1 cup minced onion
1/2 cup minced green pepper
1 jalapeño pepper, seeded and minced
Pinch each of Kosher salt & black pepper
2 tablespoons minced garlic
1 can (28 ounces) tomato sauce
2 cups ketchup (preferably Heinz)
1 cup water
3/4 cup Worcestershire sauce

Pour the oil into a large saucepan and set over medium-high heat. Toss in the onions, green peppers, and jalapeños and give them a stir. Season with a pinch of salt and pepper and cook til soft and golden. Add the garlic and cook for 1 minute more. Dump in everything else except the Liquid Smoke. Bring to a boil, then lower the heat so the sauce simmers. Simmer for 10 minutes. Swirl in the Liquid Smoke and let the sauce cool. Pour it into a container, cover, and store in the fridge til ready to use. Makes 6 to 7 cups.Variation: Hot BBQ Sauce

Add 2 or 3 seeded and minced habañera peppers (about 1-1/2 teaspoons to 1 teaspoon) along with the onions, peppers, and jalapeños. Also add 1/2 teaspoon cayenne pepper along with the other ingredients for extra punch. (A company sauce very similar can also be ordered from their web site.)

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Nacho Cheese Dip

1 lb. ground beef
1 lb. sausage
1 large onion, chopped

Brown these three ingredients together and drain.
Then, melt 2 lbs. Velvetta cheese on low heat. Add 1 can mushroom soup and 1 can chopped tomatoes. Add meat mixture and 1/2 tsp. garlic powder to melted cheese. Serve warm with nachos. This makes a lot but can be frozen and used several times or the recipe can be cut in half.

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Onion Rings

1 onion, cut into rings
1/3 cup flour
1/8 cup paprika
1/8 cup pure chile powder
1/8 cup toasted cumin seeds, ground
1 teaspoon cayenne pepper
Milk for soaking onion
Salt to taste

Combine the dry ingredients, except for the salt, in a bowl. In another bowl, soak the sliced onion in milk, then shake off the excess milk when ready to cook. Toss the slices in the flour mixture until well coated. Heat canola oil to 360ºF and fry onions a few at a time until golden, about 45 seconds. Remove from the oil and drain. Season with salt. Arrange on top of chicken with a spiced apple ring for color.

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Peanut Brittle

1-1/2 cups sugar
1/2 cup white Karo syrup
1/2 cup water
1 dash salt

Cook above ingredients until hard ball stage when dropped in cold water. Add 2 cups peanuts and cook until peanuts are done. Take from stove and add 2 tablespoons of butter and 1 tablespoon baking soda (stir until well mixed). Pour on buttered cookie sheet until cooled.

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Poached Pears with Chocolate Cranberry Sauce

6 cups Ocean Spray® Cranberry Juice Cocktail
1 cup sugar
6 Bartlett pears, peeled and cored with stems intact
16-ounce can Ocean Spray® Jellied Cranberry Sauce
1/2 cup chocolate chips

Combine cranberry juice cocktail and sugar in a large saucepan. Bring to a boil over high heat. Place pears in pan. Cover and simmer on low heat for 10-15 minutes or until pears are tender when pierced with a fork. Turn pears several times during cooking. Remove from heat. Let cool in liquid at room temperature.Combine cranberry sauce and chocolate chips in a medium saucepan. Melt over medium heat, whisking occasionally until smooth.Remove pears from liquid; drain. To serve, spoon 1/4 cup chocolate cranberry sauce on each serving plate. Place pears on plate. Spoon remaining sauce over tops of pears. (Makes 6 servings.)

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Rainbow Punch

1 can (46 oz.) Del Monte unsweetened pineapple juice, chilled
1 can (46 oz.) Del Monte orange juice, chilled
1 pt. lime sherbet
1 pt. orange sherbet
1 pt. raspberry sherbet
1 bottle (32 oz.) ginger ale, chilled

Combine juices in punch bowl, add scoops of sherbet. Pour ginger ale over sherbet. Makes 25 servings of approximately 6 oz. each. (Invite lots of friends for this bowl of delicious punch.)

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Rum

A dish requiring a steady hand, time to spare and sweet-toothed guests in the 2-92 age group. Serves 1 (just about)1 large, medium-ripe, firm banana
1 tsp. lemon juice
1 tsp. rum or a few drops of rum flavoring
1 oz. good quality dark eating chocolate, chopped roughly
2 marshmallows, each cut into 8

Peel the banana and place on the center of a piece of heavy-duty foil (or use a double thickness of ordinary foil) about 9 x 6 inches in size. Sprinkle the lemon juice over the banana to drain down onto the foil.Using a small-bladed knife, carefully cut a V-shaped wedge from the banana along its length. Reserve the wedge to one side. The cavity should be roughly 1/2-inch wide and l/2-inch deep.Sprinkle the rum or rum flavoring into the cavity. Partially fill the cavity with the chocolate and top with the marshmallow pieces. Press the banana wedge firmly back into place. Lap the long edges of the foil together, leaving a small air space. Firmly squeeze the open ends of the package and turn the crushed ends upwards so the package is roughly gondola-shaped. Chill the package in the refrigerator until required, keeping the 'boat' upright.Prepare the barbecue for grilling. Place the package on the grill and cook over medium heat for about 10 minutes or until the chocolate softens. If cooking lots of bananas, check the progress of one of the packages situated on or near the barbecue's 'hot spot' after 5 or 6 minutes. Overcooking will make the flesh of the banana pulpy and perhaps result in the banana subsiding into an unattractive splodge.Serve the banana with whipped cream or vanilla ice cream. Serves 4

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Smoky Corn-on-the-Cob

6 ears of corn, with husks
Salt and fresh-ground black pepper to taste
6 slices bacon
Serves 6

Pull back the corn husks enough to remove the silks. Place the corn in a large bowl and cover it with cold water. Soak the corn for at least 30 minutes, and up to 2 hours. Drain the corn. Prepare the smoker for barbecuing, bringing the temperature to 200-220ºF. (Note same temperature as needed for meat loaf.)Salt and pepper the corn and wrap a piece of bacon around each ear. Rearrange the husks in their original position. Tear 1 or 2 husks into strips and use them to tie around the top of the ears to hold the husks in place.Place the corn in the smoker and cook until tender, 1 to 1-1/4 hours. Remove the corn from the smoker and discard the husks and bacon. Serve hot.
Variation: Instead of wrapping the corn in bacon, try slathering the corn with extra-virgin olive oil, unrefined corn oil, or garlic-flavored oil. All add great taste, too.(Another 2 cents from Joe says you can put on a shallow pan and cook in the oven, but only if necessary.)

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Smoked Turkey with Apple Brandy Sauce

Tools and supplies needed: Instant read meat thermometer, Mesh grill sheet (a disposable aluminum cookie sheet may be substituted), cheesecloth
Serves 6 comfortably.

Day Before:
6-8 lb. turkey breast, bone in

Brine
1 qt. water
1/4 c. sugar
1/4 c. salt
1 Tbsp. allspice berries
1 qt. apple juice
1 orange, sliced

Bring the water to a boil with the sugar and salt. Stir to dissolve. Remove the pan from the heat and let it cool thoroughly. Stir again and add the remaining ingredients. Put the turkey breast in the smallest container that will hold it covered with brine. Cover with the brine solution and orange slices. If needed add enough more water to cover the turkey. Cover the bowl and refrigerate overnight.

Day of cooking:
1/4 c. orange marmalade preserves (if you can’t find orange, substitute apricot)
2 Tbsp. Calvados (apple brandy)

Prepare your favorite stuffing. Remove the turkey from the brine. Discard the brine. Rinse the turkey well and pat it dry. Put the turkey on a cookie sheet backbone down. Fill the cavity of the turkey with your favorite stuffing. To prevent the stuffing from falling out of the cavity during cooking, press a piece of cheesecloth over the stuffing. Make a glaze by mixing together ¼ cup orange marmalade and 2 TBS apple brandy.

Prepare the grill for indirect cooking:
Soak four cups of apple or pecan wood chips for at least ½ hour
If you don’t have a smoker and are using charcoal, make two separate fires, one on either side with an open space in the center. For gas you need at least a two zone grill- three is ideal. You want to create a steam smoking “oven” heated to approximately 250 degrees.

Smoke the Turkey
For charcoal: make sure the coals are white hot. Divide them evenly between the two fires. If using gas, make sure outside burners are well heated. Put woodchips in a small metal box directly over the heat on each side. Set a 9” square metal pan filled with water between the two heat sources. Place the cooking grate over the water pan in the middle.

Cook the turkey over the water pan on a rectangular mesh grill sheet. If you don’t have one, use a cookie sheet. Brush the turkey with the glaze. Cover the grill. (If using charcoal, you will need to add more coals about every hour.) The best way to do this is to save a few hot coals in the bottom of your chimney starter. When needed, fill the chimney with charcoal and heat. If you don’t have a chimney starter, start the extra coals in a second grill. Transferring the hot coals can be dangerous and difficult. It’s well-worth the under $15 to buy a chimney.

To retain the heat in your smoker, only lift the lid to check on it about once an hour. Brush more glaze, turn the turkey if needed for even cooking, and add more coals as needed to maintain the heat. A 6lb breast with stuffing will take about 3½ hours; an 8lb breast about 5 hours. Begin checking the temperature with an instant read internal meat thermometer, in two or three places about 2/3 of the way through the cooking time. Temperature should be 165 degrees for doneness. Remove the turkey from the grill. Cover loosely with foil while turkey is resting.

Calvados Sauce for Smoked Turkey
1/2 c. Calvados
1 c. cider
2 medium shallots, finely chopped
1/4 c. heavy cream
2 Tbsp. butter, in half-inch cubes

Put Calvados, cider and shallots in a saucepan. Bring to a rapid boil and simmer until volume is reduced by half. Whisk in the cream and butter; remove from the heat. Serve with the turkey.

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Smokin' Waldorf

New York's Waldorf-Astoria Hotel not only created the original Waldorf salad but invented room service to deliver it. Here's a twist, using smoked apples, and the tang of lime juice. You can smoke the fruit a day ahead of the salad's preparation if you wish.

2 unpeeled apples
Oil, preferably walnut
2 celery ribs, chopped
2/3 c. raisins
2/3 c. chopped walnuts
1/3 c. mayonnaise
1/3 c. plain yogurt
Juice of 2 limes
1 to 2 tsp. sugar
Lettuce leaves, for garnish (optional)


Serves 4
Prepare the smoker for barbecuing, bringing the temperature to 200-220ºF.
Coat the apples liberally with the oil and place them in the smoker. Cook for about 1 hour, until the apples are deeply browned and softened. Remove from the smoker and set aside until cool enough to handle. Peel the apples and slice them into bite-size chunks. Combine the apples in a bowl with the celery, raisins, and walnuts.In a small lidded jar, combine the mayonnaise, yogurt, lime juice, and sugar. Pour over the apple mixture. Mix well and refrigerate for at least 30 minutes. Serve cool, on top of lettuce leaves if you wish.Serving Suggestion: The salad is filling enough for a main course at lunch. Try it with Blue Corn Muffins.Joe's 2 cents again. You'll notice that all of the recipes above are all at the same temperature and can be done simultaneously. I chose to add the salad and leave off the bread, but for folks with larger appetites, the bread can be done on the grill as well, while the meat loaf is cooling before slicing.

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Sour Cherry Pie

Crust: Unbaked 9 inch double crust

Filling:
2 cans (l lb. ea.) red tart cherries packed in water and 1 can of the liquid
1/3 c. packed brown sugar
1/3 c. granulated sugar
1/4 c. cornstarch
1/2 tsp. cinnamon
1 c. cherry juice
1-1/2 Tbsp. butter
1 Tbsp. vanilla
1/2 tsp. almond extract

Glaze:
Milk
Granulated sugar

Preheat oven to 425 degrees.

Filling: Drain cherries, reserving 1 cup of the liquid. Combine brown sugar, granulated sugar, cornstarch, and cinnamon in saucepan. Stir in reserved cherry juice. Cook and stir until mixture is thick and bubbly. Boil and stir one minute. Add cherries and cook one minute or until mixture comes to a boil. Remove from heat. Add butter, vanilla and almond extract. Spoon filling into unbaked pie shell.Cover with top crust. Fold top edge under bottom crust. Flute with fingers or fork. Cut slits or design in top crust or prick with fork for escape of steam.

For glaze: Brush crust with milk and sprinkle with granulated sugar.
Bake at 425º for 15 minutes. Reduce temperature to 350 degrees. Bake 25 minutes or until crust is golden brown. Cool until barely warm or to room temperature before serving.
Yield: One 9" pie.

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Barbecued Spareribs On A Charcoal Grill

Serves 4

Hickory is the traditional wood choice with ribs, but some of our tasters liked mesquite as well. If you like, serve the ribs with barbecue sauce, but they are delicious as is.2 full slabs pork spareribs (about 6 lbs. total)


3/4 cup Dry Rub for Barbecue
2 (3-inch) wood chunks or 2 cups wood chips
Heavy-duty aluminum foil
Brown paper grocery bag
2 cups barbecue sauce, optiona

lRub both sides of the ribs with the dry rub and let stand at room temperature for 1 hour. (For stronger flavor, wrap the rubbed ribs in a double layer of plastic and refrigerate for up to 1 day.)Soak the wood chunks in cold water to cover for 1 hour and drain, or place the wood chips on an 18-inch square of aluminum foil, seal to make a packet, and use a fork to create about six holes to allow smoke to escape.Meanwhile, light a large chimney filled a bit less than halfway with charcoal briquettes (about 2-1/2 lbs. or 40 coals) and allow to burn until covered with a thin layer of gray ash. Empty the coals into one side of the grill, piling them up in a mound two or three briquettes high. Keep the bottom vents completely open. Place the wood chunks or the packet with the chips on top of the charcoal. Put the cooking grate in place, open the grill lid vents completely, and cover, turning the lid so that the vents are opposite the wood chunks or chips to draw smoke through the grill. Let the grate heat for 5 minutes and clean it with a wire brush.Position the ribs over the cool part of the grill. Barbecue, turning the ribs every 30 minutes, until the meat starts to pull away from the bones and has a rosy glow on the exterior, 2 to 3 hours. (The initial temperature inside the grill will be about 350 degrees; it will drop to 250 degrees after 2 hours.)Remove the ribs from the grill and completely wrap each slab in foil. Put the foil-wrapped slabs in a brown paper bag and crimp the top of the bag to seal tightly. Allow to rest at room temperature for 1 hour.Unwrap the ribs and brush with barbecue sauce if desired, or serve with sauce on the side.

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Spiced Nuts

1 cup sugar
1/2 cup water
1/2 tsp. cinnamon
1/2 tsp. vanilla
1 qt. pecan halves

Cook first four ingredients to soft ball stage. Stir in one quart of pecan halves. Coat well. Cool on waxed paper.

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Spiced Peaches

Spiced peaches are delicious served as a dessert with cream or yogurt but they also go well with ham, pork and poultry. Serves 45 ripe, firm peaches


2 oz. soft brown sugar
1 Tbsp. Worcestershire sauce
A pinch of ground cinnamon
A pinch of ground ginger

Halve and stone the peaches. Place the sugar, Worcestershire sauce, cinnamon and ginger in a saucepan and heat very gently until the sugar has dissolved. Arrange the peach halves in a shallow foil tray and spoon the sugar mixture over them. Leave the peaches for 2-3 hours, turning them occasionally.Prepare the barbecue for grilling. Lightly drain the peaches and grill, over medium heat, until they are just heated through and beginning to brown.

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Granny's Squash Casserole

6 to 8 medium yellow squash
1 medium Vidalia onion, chopped fine
1 stick butter
3 large eggs, beaten
1 (10-3/4 ounce) can cream of mushroom soup
1 cup Town House cracker crumbs
1 cup grated mild cheddar cheese
Extra grated cheese, for topping

Preheat oven to 350 degrees. Wash and scrape squash, cut up, and boil until done and then mash. Add other ingredients except cheese for topping. Pour into a casserole dish and sprinkle with the extra grated cheese for the topping. Bake for 30 minutes.

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Stewed Okra and Tomatoes

2 tablespoons butter
1 shallot, minced
1 garlic clove, minced
2 tomatoes, chopped
2 cups sliced fresh okra
1/4 cup thinly sliced fresh basil
Salt and freshly ground pepper

Melt the butter in a saucepan over medium heat and add the shallot and garlic. Sweat the vegetables a few minutes until tender. Add the tomatoes and okra. Cover and simmer for 45 minutes to one hour until the tomatoes have released all their juices. Just before serving, stir in the basil. Add salt and pepper to taste. Serves 4.

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Stir-Fry - healthy and yummy

1/2 lb. lean hamburger
1/2 cup onion, chopped
1/2 cup celery, chopped
1 (10-1/2 oz. can) Cream of Mushroom soup
1/2 cup carrots, sliced
1/4 cup green pepper, chopped
2 cups water
2 cups brown rice, cooked

Brown hamburger in skillet and drain. Chop and slice all vegetables. Heat Wok or non-stick skillet and combine all ingredients except rice. Cook vegetables to the tender-crisp stage. Serve over rice. Serves from 2 to 6 hungry barbecuers looking for a healthy meal after all the holidays.

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Sweet Potatoes

2 large sweet potatoes, peeled and diced
1/2 white potato, peeled and diced
6 tablespoons maple syrup
1 teaspoon cayenne powder
1 tablespoon pure chile powder
8 tablespoons (1 stick) butter at room temperature

In a saucepan, bring the potatoes to a boil, reduce heat and simmer for 15
minutes until soft. Drain and transfer to a food processor. Add the maple syrup, cayenne and chile powder. Process for 1 minute while adding the butter a tablespoon at a time. Keep warm in a pan until ready to serve.

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Texas Chow with a low-fat kick

1 lb. of low-fat sausage, cut into bite size pieces
1 cup of your favorite thick and chunky salsa
1 cup of your favorite barbecue sauce (Texas style, of course)
1 can whole kernel corn (drained)
1 large can dark red kidney beans (drained)
1 (3 lb. can) pork and beans (drain and remove all visible fat)
1/2 cup chopped onion (a Vidalia or a Texas Sweet from the freezer is quicker)

Spray crock pot (works great) or large stove top Dutch oven container and mix all ingredients together well. Cook in crock pot on low from 3 to 6 hours. If cooking on top of stove, bring to a boil and then let simmer for about 5 minutes. Excellent choice to fix at lunch and have for the dinner meal. Serve in a pie tin to keep the Texas flair with a slab of Mexican cornbread on the side.

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Turkey and Cornbread Salad

1 cup cornbread stuffing mix
2 cups cooked turkey, cut into 1/2-inch cubes
1/2 cup whole kernel corn, drained
1/4 cup green pepper, coarsely chopped
1/4 cup onion, finely chopped
1 jar (2 ounces) chopped pimento, drained
1/2 cup reduced-calorie cucumber or buttermilk salad dressing

In a large bowl combine 3/4 cup cornbread stuffing mix, turkey, corn, green pepper, onion, pimento and dressing. Cover and refrigerator four hours or overnight.To serve, top salad with remaining 1/4 cup stuffing mix. (Serves 4)Approximate nutrient content per serving: 294 KCAL; 24 gm protein; 10 gm fat; 26 gm carbohydrate; 728 mg sodium; 54 mg cholesterol.

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Turkey Sesame

1/2 TURKEY BREAST, bones an skinned (about 1-1/2 pounds), sliced into 1-inch thick slices.
2 teaspoons French or Italian herbs
1 teaspoon salt
1/2 teaspoon pepper
12 cup buttermilk
1 tablespoon Dijon mustard
1/2 cup plain bread crumbs
1/2 cup sesame seeds, toasted
1/4 cup Parmesan cheese
1/4 cup finely chopped parsley
4 tablespoons butter, meltedSauce:
1 cup white wine
2 teaspoons lemon juice
1/4 cup whipping cream
2 tablespoons soy sauce
1/3 cup butter.

Rub the herbs, salt and pepper on turkey breast slices. Place turkey in a plastic, self-closing bag. Mix the buttermilk and mustard together thoroughly and pour over turkey. Close bag: refrigerate 2 to 3 hours or overnight.In a shallow dish, combine bread crumbs, sesame seeds, Parmesan cheese and parsley. Remove turkey slices from marinade one at a time. Roll in bread crumbs mixture, coating well. Place slices in shallow, non-stick baking pan. Discard marinade. Drizzle slices with melted butter. Bake at 350º until golden brown, 30-40 minutes. In a saucepan, over medium heat, cook wine and lemon juice foe 6-8 minutes or until mixture is reduced by half. Whisk in whipping cream. Simmer 3-4 minutes, whisking constantly, until slightly thickened, whisk in soy sauce and butter until butter is melted. Serve turkey topped with cream and wine sauce. Serves 4-6. Note: Bone turkey breast or have butcher bone the breast.

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Aunt Ninny's Turkey Stuffed French Bread

1 lb. fresh French or Italian bread
1/4 cup butter
2 cloves garlic, minced
1 pound TURKEY SAUSAGE
1 medium chopped onion
1 cup shredded mozzarella cheese
1 egg
1/4 cup chopped parsley
1 teaspoon Dijon mustard
1 teaspoon fennel seed
1/4 teaspoon salt and pepper

Hollow out bread, removing all the white bread, leaving only the crust about
1/2 inch from edges, process the removed bread in food processor to make
bread crumbs. Melt butter and lightly sauté garlic. Pour butter-garlic on
top of bread crumbs, reserving 2 tablespoons to drizzle over loaf.In non-stick skillet, over medium hear, sauté turkey with onions about 5 minutes or until turkey changes color; drain. In a large bowl, put turkey mixture, bread crumb mixture and the remaining ingredients. Stir together well. Stuff mixture into bread shell. Brush or drizzle bread loaf only with reserved butter garlic. Wrap in foil leaving top of foil open to partially brown. Bake at 400º for 20 minutes, or until cheese is melted. Slice with serrated knife. Serves 6-8.

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Turkey Waldorf Sandwich

1 cup cooked turkey, cut into 1/2" cubes
1/2 cup celery, diced
1 small Red Delicious apple, cored and cut into small cubes
2 tablespoons walnuts, chopped
1 tablespoon reduced-calorie mayonnaise
1 tablespoon non-fat yogurt
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
4 lettuce leaves
8 slices reduced-calorie raisin bread

In medium-size bowl, combine turkey, celery, apple, walnuts, mayonnaise, yogurt, nutmeg and cinnamon. Cover and refrigerate at least 1 hour or overnight to allow flavors to blend. (Note: Turkey mixture will keep up to four days in refrigerator.)To serve, arrange a lettuce leaf on a bread slice. Spoon 3/4 cup turkey mixture over lettuce leaf and top with remaining ingredients. Approximate nutrient content per serving: 240 KCAL; 15 gm protein; 7 gm fat; 31 gm carbohydrate; 233 mg sodium; 28 mg cholesterol.

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W'ham Mild Seasoning Mix

You might want to keep this on hand in larger quantities. Double or triple the recipe according to your needs. Use it as directed in recipes and to season salad dressings, sauces, gravies, vegetables, chilis, stews, and on and on.

2 tablespoons salt
1 teaspoon freshly ground black pepper
1 teaspoon lemon pepper
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dry mustard or Willing-ham's Old Phartz Mustard Powder
1 teaspoon dark or light brown sugar
1/2 teaspoon garlic powder
Pinch of cinnamon
Pinch of Ac´cent or other flavor enhancer (optional)

In a small bowl or glass jar with a lid, combine all the ingredients. Stir or shake to mix. Use immediately or store in a cool, dark place for several months.More instructions from John Willingham on how to use the dry rub or seasoning mix.Here's a good way to use a dry rub (seasoning mix): Lay a sheet of plastic wrap on the counter top and then put the meat on it. Rub the meat thoroughly with the mix, and when you¹re finished, simply wrap the plastic around the meat. Wrap a second sheet around the meat and refrigerate it for as long as the recipe instructs. It will marinate in its own juices wrapped tight in the plastic.

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Preparing A Pineapple For Grilling

When preparing pineapple for grilling, you need to cut pieces large enough so that they won't fall through the grill rack.Cut off 1/2 inch from the top and bottom of the pineapple, removing the leaves at the same time. Discard top and bottom.Set the flat bottom of the pineapple on the cutting board. Using a sharp knife, cut the outer 1/2 inch off the pineapple, running from the top to the bottom of the pineapple. Discard the outer portion.Cut the peeled pineapple lengthwise through the center.Cut each piece in half crosswise to yield a total of 4 equal pieces.Use a chef's knife to remove the core of each piece cutting at an angle to one side of the core and then cutting at an angle to the other side to meet the first cut, forming a V-cut. Remove core and discard.Cut each cored quarter crosswise into 1/2-inch-thick slices. Each piece should resemble half a pineapple ring.Grilled fruit makes a simple summertime dessert or can be used as an accompaniment to grilled pork, chicken, or fish. Grilling intensifies the sweetness of the fruit through caramelization.Use smaller plums, peaches, apples, and pears when grilling, since larger fruit may burn on the outside before heating through to the center. All fruit to be grilled should be ripe, but still firm. Grill delicate fruits with their skins intact, as the skins keep the fruit from falling apart on the grill.Grill over a medium-hot fire. Brush all prepared fruit lightly with vegetable oil before grilling. Fruit is done when it is marked on the exterior and just barely softened and heated through at the center.

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Using A Charcoal Grill For Indirect Cooking

Light a chimney starter: Fill the bottom section of the chimney starter with crumpled newspaper, set the starter on the bottom grate of a kettle grill, fill the main compartment with as much charcoal as directed in individual recipe, and light the newspaper.Arrange the coals in the grill: When the coals are well lit and covered with a layer of gray ash, dump them onto the charcoal grate, piling the coals up on one half of the grill and leaving the other half free of coals. If necessary, use long-handled tongs to move the briquettes into place.Complete the grill setup: Place soaked and drained wood chunks or a foil packet filled with wood chips on top of the coals. Set the top grate in position, heat briefly, then scrape the grate clean with a wire brush. You are now ready to cook over the cool part of the fire. Put the food on the grill and set the lid in place. Open the air vents as directed in individual recipes.Monitor the heat level: We like to have some idea of what the temperature is inside a kettle grill as foods cook. A grill thermometer inserted through the vents on the lid can tell you if the fire is too hot or if it is getting too cool and you need to add more charcoal. You will get different readings depending on where the lid vents and thus the thermometer are in relation to the coals. Because you want to know what the temperature is where the food is being cooked, rotate the lid so that the thermometer is close to the food. Make sure, however, that the thermometer stem does not touch the food (this can be an issue when grill-roasting big cuts, like turkey).Adjust the heat level: You can control the heat level to some extent by adjusting the vents on the lid and base of the grill. Opening the vents gives the fire more oxygen and causes the coals to burn hotter at first, but then the fire cools down more quickly as the coals peter out. Closing the vents partially (don't close the vents all the way or the fire will die) lowers the heat but keeps the coals from burning up too fast and helps the fire last longer.

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Using A Gas Grill For Indirect Cooking

Remove part or all of the cooking grate. Place a foil tray with soaked wood chips on top of the primary burner. Make sure the tray is resting securely on the burner so it will not tip. Replace the grill rack. Light all burners and cover the grill. When you see a lot of smoke (after about 20 minutes), turn off the burner (or burners) without chips and place the food over it (or them). If the chips start to flame, douse the fire with water from a squirt bottle. Cover the grill.

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Using Wood Chips On A Charcoal Grill

Place the amount of wood chips called for in the recipe in the center of an 18-inch square of heavy-duty aluminum foil. Fold in all four sides of the foil to encase the chips.Turn the foil packet over. Tear about six large holes (each the size of a quarter) through the top of the foil packet with a fork to allow smoke to escape. Place the packet, with holes facing up, directly on a pile of lit charcoal.

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Using Wood Chips On A Gas Grill

Start with a 12 by 18-inch piece of heavy-duty foil. Make a one-inch fold on one long side. Repeat three more times, then turn the fold up to create a sturdy side that measures about one inch high. Repeat the process on the other long side.With a short side facing you, fold in both corners as if wrapping a gift.Turn up the inside inch or so of each triangular fold to match the rim on the long sides of the foil trayLift the pointed end of the triangle over the rim of foil and fold down to seal. Repeat the process on the other short side.

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Protecting Wood Chips

Wood chips must be protected in some fashion before using them on a charcoal or gas grill. (Chunks need only be soaked in water for an hour or so.) To keep the chips from burning up too quickly, we devised the following strategies.On a charcoal grill, we found it best to wrap the chips in a foil packet. (There's no need to soak the chips; the foil protects them from catching fire too quickly.) On a gas grill, we found it best to place chips in an open foil tray. You can use a disposable aluminum pan or make a tray out of aluminum foil. Soak the chips in cold water for at least 15 minutes before adding them to the tray; this ensures that they smolder and don't burn out right away.

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You're gonna smoke what? A duck?
by Mike Stines

(Editor’s Note: Mike Stines, a barbecue specialist with AmeriGas Propane and formerly a professional chef, is the author of two eclectic cookbooks, “Food With An Attitude” and “Mastering The ‘Q.”)Smoke a duck? Sure, why not? The Chinese have been serving Peking Duck for more than 3,000 years and Hunan cuisine has been using smoked duck just as long. It's time you give it a try. This makes a wonderful holiday feast! Unlike most other poultry, duck fat does not render easily during smoking, so it’s best to brine the duck and steam it slightly before smoking.

What you’ll need:

Ingredients:

1 gallon cold water
1/2 cup kosher salt
1/2 cup white vinegar
1 teaspoon allspice
3 tablespoons light brown sugar
1 tablespoon onion powder
1 teaspoon ground Chipotle chile
1 tablespoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon ground Ancho chile Duck Brine
1 tablespoon pickling spices
1 teaspoon crushed black peppercorns
1 teaspoon allspice
1 teaspoon granulated garlic
1 teaspoon tarragon leaves
1 teaspoon crushed red pepper flakes
1 teaspoon dried thyme

In a medium saucepan, bring four cups of water to a boil. Add remaining ingredients, reduce heat, and simmer until salt is dissolved. Add brine solution to remaining water and cool completely.Remove the pop-up thermometer, liver, gizzards, and heart from the duck. Cut off the wings. Using kitchen shears, cut up the line of the backbone towards the neck. Turn the duck and cut straight towards the rear cavity. Remove the backbone, reserving backbone and wings for stock.

Turn the duck over and cut straight down the middle of the breast bone, giving two equal duck halves. Separate the legs from the breast by making a crescent shape cut between the leg and the breast. Score the duck skin in several areas. Place the duck quarters inside a resealable plastic bag and pour the brine over the duck. Seal the bag and brine the duck overnight in the refrigerator. The next day, rinse the duck under running cold water. Bring 2 inches of water to a boil in a large pot. Place a steamer basket into the pot and line it with the duck. Cover and turn the heat to medium low. Steam the duck for 15 minutes.

Using apple wood in a smoker or kettle-style grill, smoke the duck for 2 to 2-1/2 hours or until the internal temperature of the breast meat reaches 170° F.Smoked Duck and Andouille Gumbo

Ingredients:

1 - 4 to 5 pound duck, smoked
2 stalks celery, diced
2 tablespoons minced garlic
2 teaspoon Creole or Cajun seasoning
1 teaspoon Kosher salt
1/2 pound Andouille sausage, sliced
1/2 cup chopped scallions
1 gallon duck or chicken stock 2 yellow onions, diced
2 green or red bell peppers, diced
1 cup dark roux
2 teaspoons Worcestershire sauce
2 to 3 teaspoons Louisiana hot sauce
1 teaspoons cracked black peppercorns
1/2 cup chopped fresh parsleyDebone duck, removing as much fat as possible. Chop meat into 1/2-inch cubes.

In a stockpot, sauté one half of the onions, green peppers, and celery until wilted. Add garlic, Creole seasoning, Worcestershire, salt, hot sauce, black pepper, Andouille, roux, and duck stock; simmer for one hour. Add remaining onion, celery, and bell pepper with two cups stock or water. Simmer 30 minutes then add duck meat, scallions and parsley. Simmer until duck is warmed.Serve with steamed rice and, traditionally in Louisiana, potato salad.


by Mike Stines
Author, "Mastering Barbecue"
(Ten Speed Press, 2005)
bbqChef@comcast.net

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Barbecue is now!!!
with Paul Kirk
(The Kansas City Baron of Barbeque)

In my travels and researching two new cookbooks for next year’s publication I came across several recipes using smoky Spanish paprika. This is a variation of hummus, minus the tahinni, this creamy dip gets an unexpected kick from the pimenton which is the Spanish smoky paprika.

SMOKY CHICKPEA DIP

1/2 pound dried chickpeas, soaked overnight and drained
1 teaspoon cumin seeds
4 large cloves garlic, smashed
3 tablespoons fresh lemon juice
1 teaspoon hot pimenton or other hot paprika
1/8 teaspoon cayenne
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon extra-virgin olive oil with lemon*
Salt and pepper to taste
2 tablespoons cilantro, minced
Grilled pita bread or bread for serving

In a medium saucepan, cover the chickpeas with 3 inches of cold water and bring to a boil. Reduce heat, cover and simmer until just tender, about 1- 1/4 hours. Drain and pat dry with a clean tea towel.Meanwhile, in a small skillet, cook the cumin seeds, shaking the pan until they are lightly toasted, about 3 minutes. Transfer to a spice or coffee grinder and let cool then grind to a fine powder. In a food processor, combine the chickpeas, garlic, lemon juice, cumin, pimenton and cayenne and pulse until finely chopped. With the machine on, add the 2 tablespoons oil and the lemon oil in a slow, steady stream and puree until the chickpea dip is very smooth. Season the dip with salt and pepper; scrape into a shallow bowl. Drizzle with oil, garnish with cilantro and serve with bread. *Bottles of lemon-flavored extra virgin olive oil ­ made by crushing olives with lemons - are available at specialty markets and some large supermarkets.


This is a very good hors d¹oeuvre when served with bread that has been brushed with olive oil and seasoned with salt and pepper and pimenton before grilling. You can use canned chickpeas in place of the dried ones, but the texture and flavor won¹t be quite as interesting.

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SUMMER BEAN SALAD

1 pound fresh green beans
1 pound fresh wax beans
1 medium red onion, sliced very thin
Lemon and egg dressing
5 tablespoons fresh lemon juice
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
3/4 cup vegetable oil
1 tablespoon minced fresh thyme
1 finely hard-cooked egg, finely chopped

Remove the strings from the beans and place them in a large saucepan. Cover with water and bring to a boil. Boil until tender, 10 to 12 minutes. Immediately plunge into a bowl of ice water. Drain beans in a colander. Toss with onions and dressing. Cover and chill at least 3 hours to blend flavors.


For the dressing, combine all of the dressing ingredients, except the egg, in a small bowl and whisk to blend. Makes about 8 servings.

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CABBAGE and CORN SLAW

6 cups shredded and chopped green cabbage
2 cups cooked corn
1/2 cup diced red onions
1/2 cup diced sweet red pepper
1/4 cup diced green pepper
1/4 cup diced yellow pepper
2 tablespoons seeded and minced jalapeno pepper
1/3 cup sugar
1/3 cup white vinegar
2/3 cup vegetable oil
1 teaspoon celery salt
1/2 teaspoon dry mustard
1/2 teaspoon cracked black pepper

Toss cabbage, corn, onions and peppers in a large bowl. Blend the sugar, vinegar, oil, salt, mustard and pepper. Pour over cabbage mixture and toss. Cover and refrigerate several hours to blend flavors. Serves 8.

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PICNIC-STYLE POTATO SALAD

1/2 pounds red-skinned potatoes
1/2 cup diced celery
1/2 cup diced, seeded cucumbers
1/2 cup sliced green onions
1 1/4 cups Miracle Whip
1 tablespoon prepared yellow
mustard (or your favorite)
1 tablespoon sugar
1 tablespoon fresh lemon juice
1/2 cup grated sharp cheddar cheese
hard-cooked eggs, diced
1 teaspoon salt
1/2 teaspoon cracked black pepper

Cut small red potatoes in half, large ones in quarters. Place in a large saucepan and cover with water. Bring to a boil and cook until tender, about 14 to 20 minutes. Drain and chill. Toss potatoes in a large bowl with celery, cucumbers, and onions. Blend Miracle whip, mustard, sugar, lemon juice, cheese, egg, salt and pepper. Toss with potato mixture. Cover and chill at least 4 hours or over night to blend flavors. Serves 8.

Barbecued Pork, Posole, and Chile Stew

1-1/2 cup Posole (about 1/2 pound), golden, or white hominy
1-1/2 cups onions, chopped
4 cloves fresh garlic, minced
1 large ancho chile
2 quarts cold water
3 pounds barbecued pork butt, chopped
2 teaspoons sea salt
1 teaspoon coarse ground black pepper
3 medium poblano chilies

Posole and hominy are both forms of corn. Posole is dry and hominy, as most of us know it, is usually canned with hulls removed. Posole must be soaked over night in cold water so make your plans accordingly.


Add the hominy, onions and garlic to a sauce pot and cover with water. Bring to a boil, reduce heat, and simmer until the onions are soft. Add the pork and simmer.

While the onion mixture is cooking, toast the ancho chile over medium heat in a small skillet, until blistered and pliable, about two minutes per side.
Rinse the chile and discard the stem and seeds. Mince the chile and add to the onion mixture. Add water as needed.

Roast the poblano chilies over a flame until they are charred. Place them in a bowl and cover tightly with plastic wrap or lid. Let steam 5 to 10 minutes. Remove the charred skins, seeds and stems and mince. Add the poblanos to the pork mixture and season with the salt and pepper. Garnish with a lime wedge.

Here is a Cuban sauce that goes well with all kinds of pork and it’s not too bad with pulled pork.

Special MOJO Sauce With a Kick

8 cloves smoke roasted garlic cloves
1/2 cup fresh orange juice
1/2 cup fresh lemon juice
1 teaspoon kosher salt
1 teaspoon toasted cumin, ground
1/2 teaspoon black pepper
1/2 teaspoon ground cayenne
3/4 to 1 cup olive oil

Combine the garlic, orange juice, lemon juice, salt, cumin, pepper and cayenne in a blender cup with a steel blade and process until smooth. Add the olive oil, in a steady stream, through the top of the blender and process until sauce is thick. Yields about 2 cups. Refrigerate when not using.

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It's TUR-DUC-HEN - a Turkey, a Duck, and a Chicken Rolled into One!

As a professional chef, I've prepared scores of Thanksgiving feasts from the traditional New England-style oven-roasted maple-glazed turkey to Cajun spice infused deep-fried turkey and just about everything in between. However, when I heard of Frugè CajunCrawfish.com and their Turduchen, I knew I had to try it for Thanksgiving. What's a Turduchen? It's probably one of the most unique poultry items available on the market! Originally created by Chef Paul Prudhomme and served at his K-Paul's Louisiana Kitchen restaurant in New Orleans, a Turduchen – also called a Turducken – is a deboned chicken stuffed into a deboned duck that is then stuffed into a deboned turkey! The cavities are filled with a stuffing, either cornbread or crawfish and shrimp. CajunCrawfish.com recommends preparing the Turduchen the same way as a traditional turkey – roasting it in an oven for about five hours. The yield is about 15 pounds of meat and will feed about 20 people. For this Thanksgiving's Turduchen, I decided to do things a little differently and season the Turduchen with Cajun spice and cooked it in a gas-fired grill with some aromatic apple wood smoke. To make the smoking easier, I used a smoker tray – Sam's Smoker Pro – to keep the chips from getting into the gas jets and to provide a well-smoked flavor. Because the Turduchen needs to roast at a stable 350° F temperature for a long time, a gas grill is preferred, although an off-set smoker could also be used. Adding to the Cajun theme would be a gumbo made with hickory-smoked chicken, Tasso, and Andouille served for the soup course, some roasted garlic mashed potatoes, Tennessee Gourmet™ Snappy Pepper Jelly glazed acorn squash, and some green vegetables. (Maque choux, a Cajun corn and bacon concoction, would also be an excellent side dish.) The Turduchen, from Abe's French Market Foods, Tasso ham, and Andouille sausage came via FedEx overnight in an insulated heavy-duty shipping carton along with some Louisiana rice and a jar of dark roux. When the carton was opened, the Turduchen, which is shipped frozen, and the other items were still cold and ready for the refrigerator until the culinary effort would begin a couple of days later. Although the Turduchen was ready to cook, the gumbo needed some preparation. Using a bullet or off-set smoker with hickory chunks or chips, smoke six bone-in chicken breasts, seasoned with Cajun spice, at about 225° F for 1-1/2 to 2 hours or until the chicken reaches an internal temperature of 165° F. Allow the chicken breasts to cool. Remove the meat from the bone and reserve the meat. (This is best done a day or two ahead. You only need two cups of diced chicken for the gumbo, save the rest for chicken salad or another use. The skin and bones may be used for chicken stock.)

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Chicken and Sausage Gumbo

1 pound Andouille sausage, sliced
1 tbsp. Cajun seasoning
2 cups diced smoked chicken
1/2 tsp. Worcestershire sauce
1/2 pound Tasso ham, thinly sliced
4 cloves garlic, pressed
2 tbsp. unsalted butter
2 bay leaves
1 large onion, chopped
3 quarts chicken stock
4 tbsp. dark roux
Salt and pepper
2 ribs celery, chopped 1/2 cup chopped
green onion
1 large bell pepper, diced
1/4 cup chopped fresh parsley
2 tbsp. Bellycheer Gourmet Jalapeño Pepper Sauce, divided (Either make a dark roux or use a commercial variety such as Savoie's Real Cajun™.)

In a cast iron skillet over medium heat, melt the butter. Add onion, bell pepper, celery, garlic, Cajun seasoning, one-tablespoon jalapeño sauce, and Worcestershire. Sauté until vegetables are slightly softened, about 10 minutes. Remove vegetables and deglaze the skillet with some chicken stock or white wine. In a medium stockpot, mix roux with deglazing liquid, remaining stock, and bay leaves. Bring to boil, reduce heat, and simmer for 30 minutes. Remove bay leaves. Add sautéed vegetables, smoked chicken, Tasso, and sausage. Simmer, covered and stirring occasionally, for about one hour. Add green onions and chopped parsley. Add one tablespoon jalapeno sauce and cook another 15 minutes. (Gumbo is traditionally served over rice with a side of potato salad to make a meal but because this gumbo is part of a larger meal, omit the rice and potato salad side.)

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Roasted Garlic Mashed Potatoes

2 heads garlic
4 Yukon Gold potatoes
1 tsp. olive oil
4 large Red Bliss potatoes
Kosher salt
White pepper
4 tbsp. unsalted butter
1/2 to 3/4 cup cream

Slice the tops of the heads of garlic and drizzle the cloves with some olive oil. Place the garlic on a small sheet of aluminum foil and form the foil into a pouch. Add one teaspoon of water; put the tops back on the garlic and seal the packages. Roast in a 350° F oven for one hour. Remove and allow garlic to cool. When cool, squeeze the roasted garlic into a small mixing bowl. Peel potatoes and cut into medium dice. Place potatoes in a medium saucepan and cover with cold water. Bring to boil and cook until tender, about 12 to 15 minutes. Drain potatoes and return to stovetop allowing residual water to evaporate. Add butter and mash potatoes adding cream as needed. Add roasted garlic and mix well to incorporate. Season with kosher salt and pepper to taste.

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Kingsport Acorn Squash

4 Acorn squash
4 tbsp. unsalted butter
4 tsp. clover honey
1/2 teaspoon kosher salt
3/4 tsp. cracked black pepper
1/2 cup Tennessee Gourmet™ Snappy Pepper Jelly

Using a large chef's knife, cut squash in half lengthwise. Remove seeds. Pierce the flesh with a fork, without going through skin, in several areas. Softened butter and mix with remaining ingredients in small bowl. Over a medium high grill, grill the squash, flesh side down. Cook until grill marks show, about 10 minutes. Rotate 90 degrees, and grill another 10 minutes. Turn the squash over and fill with the jelly mixture. Cook, covered, for 45 minutes to an hour or until fork tender.

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TUR-DUC-HEN

1 Turduchen
2 to 3 tbsp. Cajun seasoning
3 tbsp. olive oil
Apple wood chips

Allow two days for the Turduchen to defrost in the refrigerator. Soak the wood chips in water for 30 minutes, drain. Lightly coat the Turduchen with olive oil and season with Cajun seasoning. Pre-heat the grill to 350° F. Using a large roasting pan, roast the Turduchen, tented with aluminum foil, for five hours with the cover down, replenishing the apple wood as needed throughout the cooking process and siphoning the juices from the pan. After five hours, remove the foil and continue roasting the Turduchen for another hour, again with the cover down. The internal temperature of the Turduchen should be 180° F in the thigh and 170° F in the breast when completely cooked. The stuffing should be at least 165° F. (If the stuffing didn't reach the recommended temperature when the Turduchen is ready, remove the stuffing from the Turduchen and reheat the stuffing, covered, in a preheated 350° F oven. Remove the Turduchen from the roasting pan using heavy-duty turkey lifters and transfer it to a carving platter. Tent with aluminum foil and allow the Turduchen to rest 30 to 45 minutes before carving. Carve the Turduchen lengthwise into two halves and then slice it across the body so each slice has the three meats and stuffing. Leftovers may be frozen for up to three months.

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Cajun Seasoning

2-1/2 tbsp. sweet paprika
1 tbsp. ground cayenne pepper
2 tbsp. granulated garlic
1 tbsp. dried thyme
1 tbsp. cracked black pepper
1 tbsp. dried oregano
1 tsp. ground white pepper
1 tbsp. onion powder

Combine ingredients in a mixing bowl. This seasoning will keep, stored in a covered jar, for three months. (Editor's note: Frugé Cajun Crawfish.com is in Branch, Louisiana. Until 1996, their sales were almost exclusively wholesale to restaurants. Then came the internet and their website was born – www.cajuncrawfish.com. In addition to Turduchen, CajunCraw fish.com specializes in farm-raised crawfish, Cajun meats, shrimp, fresh fish, and Louisiana rice. Tennessee Gourmet™ Snappy Pepper Jelly is available at TNgourmetsauce.com. Bellycheer Gourmet Jalapeño Sauce is available at porkysgourmet.com.


by Mike Stines
Author, "Mastering Barbecue"
(Ten Speed Press, 2005)
bbqChef@comcast.net

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FIRECRACKER CHICKEN

By: Buster Burgin
buster@drunkchicken.com

1 pkg. 2 Alarm Chili Mix
2 doz. dried red Chile peppers (or hotter if you can handle it.)
1/2 of 12 oz. can Budweiser
1 tsp. sugar
Finely chopped garlic
Olive oil

Covered grill or kitchen oven Beer can holder recommended

Remove the Masa/Flour from the packets of spices. Mix sugar and all other spice packets together. Wash chicken thoroughly and pat dry. Coat the chicken lightly with oil. Rub on the spice all over, and put some inside the chicken also. Add a tablespoon of spice and a tablespoon of garlic to the can. Pre-heat grill to 350°. Put can in holder. Put cavity of chicken down over beer can and press down firmly. Using a small knife, make small slits in breast, thigh, legs, and wings. Insert peppers into slits with stems (fuses) pointed out. It should look like firecrackers. Put chicken on grill, balancing well. Cook at 350° for 2 hours or until chicken is done. (Use meat thermometer. DON 'T GUESS!) Temperature must be at least 180° in breast and thigh. IMPORTANT! When done, remove from grill, cover with foil, and let sit for 15 minutes. Serve with potato salad, cornbread, and sweet ice tea. Fresh peach ice cream would be a good desert.

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Pit

For some reason, bratwurst has become hard for people to cook. People are overthinking cooking a piece of sausage. Go figure! Here is a great way to cook a bratwurst that has that certain racing flair born straight from race tracks in the Carolinas .

1 pkg. Bratwurst
1 onion sliced
1 bell pepper sliced
1 can your favorite beer
1 Tbsp. brown sugar
1/ 2 c. barbecue sauce

Combine all ingredients in a bowl and cover. Chill for as long as possible. Cook on a hot grill with the sliced onions and bell peppers and remaining sauce in a sauce pan. Cook until bratwursts plump up. Serve on a bun or French style roll and top with your cooked onions and bell peppers. Add hot sauce if desired.

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Ultimate Tailgate Beef Kabobs

1 lb. stew cut steak
Steak sauce
Hot sauce
1 can sliced pineapple
1 lg. onion
1 bell pepper
Steak cute French fries

Marinate the steak cubes in the steak sauce, hot sauce, and juice from the pine apples as long as possible. Place the steak and remaining ingredients on the skewers. Make sure the French fries are still pretty solid. They cook faster than regular potatoes. However, if they are to thawed, they will crumble and fall off the skewer. Brush with extra marinade while cooking over high heat.

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Walnut Crusted Chicken with Orange-Bourbon Sauce


Fire Up The Grill
By Steve Collins
The Home Chef
steve@thehomechef.net
www.thehomechef.net

Here’s a great way to start the New Year. I hope you are raring to go with another year of cooking adventures. Either use boneless breast or thigh work for this dish.. I prefer boneless chicken thighs as they have more flavor. Substitute ground pecans or almonds for great tasting variations. Note the chicken can be marinated in the refrigerator overnight. Allow at least two hours in the marinade.

4 boneless chicken breasts or 8 boneless thighs
1 egg, beaten
1/2 c. walnuts, ground

Serves 4

Marinade
Juice of 4 oranges
1/3 c. Whisky
1 Tbsp. fresh ginger, minced
2 cloves garlic, minced
1 tsp. toasted sesame oil
Salt & freshly ground pepper, to taste

2 c. apple wood chips (unsoaked) or an apple wood plank, soaked for an hour

Day before (or at least two hours prior to cooking):
Mix the orange juice, whisky, ginger, garlic and sesame oil. Season the chicken with salt and pepper to taste and place it in a recloseable plastic bag. Cover with the marinade, seal the bag and refrigerate overnight. Just before you’re ready to cook, dip the chicken into the egg then coat it with the ground nuts. Save the marinade.

Prepare the grill. If using Sam’s Smoker Pro, put two cups of apple wood chips in the bottom and put the Smoker Pro lid on. When the fire is hot put the Smoker Pro directly over the heat. Put the cooking grate on the grill. Put the chicken, on the grill grate directly over the Smoker Pro. Close the lid and cook for 30 minutes. If you are using a plank, put the chicken on the soaked plank. Put the plank on the cooking grate directly over the heat, close the lid and cook for 30 minutes. An instant read thermometer should read 160°. While the chicken is cooking put the marinade into a saucepan, bring it to a boil and reduce to a simmer. Simmer for 10 minutes and remove from heat. Serve the reduced marinade on the side. This dish goes well with rice.

 

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Carne Adovada Grilled Pork Chops

Fire Up The Grill
By Steve Collins
The Home Chef
steve@thehomechef.net
www.thehomechef.net

Carne adovada (originally “adobada”) literally means marinated meats. In New Mexico that is usually cubed pork that has first been marinated in red chile sauce overnight, then slow cooked in the oven, on the stovetop or in a crock pot for several hours until soft and tender. This recipe was inspired by the carne adovada I ordered at the Ranchos Plaza Grill in Ranchos de Taos, NM. The chef uses his grandmother’s recipe for the red chile, but, I couldn’t convince him to share it. I don’t blame him. What made his version really unusual is his use of pork chops. The bright red of this dish makes it perfect for Valentine’s Day. Prepare the sauce and marinate the pork chops the day before you plan to cook them. They can marinate for up to four days. After you cover the meat, you’ll have extra sauce. You can freeze it in single serving portions. Serve this with kidney beans and rice and you’ll have a Valentine’s Day fiesta for two.

2 center cut pork chops, at least 1/2” thick
(If you can find them or get your butcher to cut them for you, try to get a T-bone with generous tenderloin.)
Salt
Freshly ground pepper

Season the chops on both sides with the salt and pepper. Put the pork chops in a one-gallon reclosable plastic bag and cover with red chile sauce.  (See recipe below.) Refrigerate or freeze the remaining sauce in a covered container or individual-sized portions.

Refrigerate the marinating pork chops overnight. Next day, prepare a hot fire. When the grill is ready, put the chops on and grill saving the marinade. Cook for four minutes. Turn and grill for four more minutes on the other side. Internal temperature should be 160°. While the chops are cooking on the grill, put the marinade into a sauce pan bring to a boil, reduce to a simmer and cook for 10 minutes. Serves 2.

Red Chile Sauce
2 lbs. dried red New Mexico chiles, cleaned of seeds and stems (these should be available at your market or you can order them onlune)
1 Tbsp. vegetable oil
2 cloves garlic, peeled and minced
1 onion, finely chopped
1 tsp. ground cumin
1 tsp. oregano
2 tsp. salt
4 cups water or chicken stock
2 Tbsp. vegetable oil
3 Tbsp. flour

In a dry sauté pan heat the chiles for one minute over medium heat, being careful not to scorch the chiles or they will be bitter. Remove them from heat. In a saucepan heat the oil over medium heat for 30 seconds. Add the onions and garlic and cook for two minutes. Add the cumin, oregano and salt and cook for another minute. Add the water or stock and the red chiles. Stir well, bring to a boil then reduce to a simmer and cook for 45 minutes. Drain the chiles, saving the liquid. Separate the seeds and stems and put the chiles in the blender with enough of the reserved liquid to blend until smooth. Set aside.

In a saucepan heat the oil over medium heat. Add the flour and whisk into the oil to make a roux. Continue to cook until the rawness is cooked out of the flour (about two minutes). Add two cups of the reserved liquid and bring to a boil, whisking vigorously to incorporate the roux into the liquid. When the mixture comes to a boil remove from the heat and stir in the red chile. Put in a container with a lid and refrigerate. It will keep for four days in the refrigerator. It will also keep in the freezer for up to three months.

 

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It’s Valentine’s Day: A time to think of Love and BBQ!

Barbecue Is Now
By Paul Kirk CWC, Ph.B., B.S.A.S.
Kansas City Baron of BBQ
Barbecue Guru
Order of the Magic Mop
Ambassador of BBQ
Certified Master BBQ Judge
bbqbaron@gmail.com

It’s Valentine’s Day and time to think of Love and BBQ!  Start off with a nice cocktail.

Peach Royale
2 Tbsp. peach nectar
2 Tbsp. peach liqueur
1 c. (about) chilled Prosecco (dry sparkling wine)

Pour 1 tablespoon peach nectar and 1 tablespoon peach liqueur into each of 2 Champagne glasses. Fill glasses with Prosecco and serve.

For your appetizer, Smoked Salmon.

Smoked Salmon with Crispy Shallots and Dilled Cream
2 Tbsp. sour cream
1 tsp. finely chopped fresh dill
1/2 tsp. fresh lemon juice
1-1/2 tsp. butter
1 Tbsp. olive oil
1 large shallot, thinly sliced crosswise (about 1/4 c.)
6 1/3” thick baguette slices cut on diagonal or 6 water crackers
1-1/2 oz. thinly sliced smoked salmon, halved lengthwise

Whisk sour cream, finely chopped fresh dill, and lemon in small bowl to blend. Season to taste with salt and pepper. DO AHEAD: Dilled cream can be made 8 hours ahead. Chill. Re-whisk before using.

Melt butter with olive oil in small skillet over medium-high heat. Add thinly sliced shallot, sprinkle with salt and pepper, and sauté until golden brown, 3 to 4 minutes. Transfer sautéed shallots to paper towels to drain completely (shallot pieces will crisp as they cool). DO AHEAD: Crispy shallots can be made up to 2 hours ahead. Let stand at room temperature.

Arrange baguette slices or water crackers on plate. Spread thin layer of dilled cream over each baguette slice or cracker. Carefully arrange salmon slices atop, dividing equally. Spoon small dollop of dilled cream atop each, sprinkle with crispy shallots, and serve.

For the entrée, one of my favorites, Grilled Duck breast.

Spice Rubbed Grilled Duck Breast
1 c. orange juice
1/2 pint blackberries
1 tsp. dry mustard
2 tsp. sweet paprika
1/2 tsp. chili de arbol
1/4 tsp. ground cinnamon
1/4 tsp. five-spice powder
1/4 tsp. ground coriander
2 duck breasts, scored
Salt and freshly ground black pepper
Canola oil
Ripe peaches, halved and pitted
8 oz. goat cheese, softened, cut into pieces
2 c. baby arugula
1/2 c. coarsely chopped pecans, toasted

Heat grill to medium.
Put orange juice in a medium saucepan and cook until reduced by half. Add the blackberries and cook for 2 minutes. Strain the mixture into a bowl. Place the blackberries in another bowl and set aside.

Mix together all the spices and rub the skin side of the duck with some of the rub. Season breasts with salt and drizzle with oil. Grill, rub side down until a crust forms, 3 to 4 minutes. Turn the breasts over and continue cooking to medium doneness, brushing with some of the orange-blackberry glaze every minute or so. Transfer to a large platter.

Of course, you need to decide on a vegetable and salad, but now for dessert.

Zabaglione is light, foamy custard. In this elegant dessert, the warm Grand Marnier-spiked custard is spooned over fresh strawberries just before serving.

Sliced Strawberries with Grand Marnier Zabaglione
1 lb. strawberries, hulled, thinly sliced (about 2 1/2 c. sliced)
3 large egg yolks
3 Tbsp. Grand Marnier or Triple Sec
2 Tbsp. water
1-1/2 Tbsp. sugar
1 Tbsp. crème fraîche or sour cream
2 fresh mint sprigs (for garnish)

Divide strawberries between 2 bowls or large wineglasses. Whisk egg yolks, Grand Marnier, 2 Tbsp. water, and sugar in medium metal bowl. Set bowl over large saucepan of gently simmering water (do not allow bottom of bowl to touch water). Whisk until mixture becomes thick and foamy, 2 to 3 minutes. Remove from heat; whisk 1 minute longer. Whisk in crème fraîche. Spoon warm zabaglione over strawberries. Garnish with mint sprigs. Serve immediately.

 

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Easy Citrus Pork Chops

Here is a recipe from Dan. I met Dan at a USAR Hooters Procup race. Dan says when he tailgates, “The simpler, the better!” However, he stresses, “Don't skimp on the flavor.” 4 pork chops
1 small can crushed pineapple
1 c. orange juice
Dash of ginger
Salt and pepper

Place your chops in a shallow baking pan and top with the pineapple and orange juice. Bake in a 325° oven, or covered grill for about 1 hour. Sprinkle with salt and pepper before serving.

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Texas

1 bottle Worcestershire sauce
1 beer
1/2 c. ketchup
1/2 c. apple cider vinegar
1/2 c. minced onion
1/4 c. minced jalapeno pepper
3 Tbsp. lemon juice
3 Tbsp. brown sugar
2 Tbsp. minced garlic
1 stick melted butter

Combine all of the ingredients in a sauce pan and bring to a boil. Reduce heat and simmer.

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Pineapple Hot Wings

By Kell Phelps

A few weeks back I had the opportunity to taste some really good wings and they were pretty easy to make as well. The best part of this recipe is how easy they are to make.

Take one pound of chicken wings and cut up into pieces. Put a light coat of the all-purpose Red Rub on them and put on the grill. Make sure and cook these using an indirect method (not directly over the fire). After wings have cooked for about 30 minutes, baste the wings thoroughly with Pineapple Habanero Pepper Jelly (available from Texas Pepper Jelly ­ www.texaspepperjelly.com). Cook to an internal temperature of 170° and serve! These will also serve as great appetizers!

All-Purpose Red Rub
1/2 c. paprika
1/2 c. kosher salt
1/2 c. light brown sugar
1/2 c. granulated garlic
6 Tbsp. granulated onion
DUMP all the ingredients into a bowl and rub them together with your hands.
Store in a plastic or glass container until ready to use. Makes 2-3/4 cups.

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Kent’s Famous Root Beer Chicken
By Kell Phelps

6-8 chicken leg quarters
2 liter bottle root beer
5 cloves garlic, minced
1 small onion, chopped
Dash salt & pepper
1 Tbsp. brown sugar

Place the chicken quarters in a pan or bowl large enough to hold them. Pour root beer over chicken. (I usually use about 3/4 of the bottle.) Add garlic and onion; cover with cling wrap. Place in the fridge overnight, and place on the smoker the next day (reserve the marinade). (You can also use a grill with high, direct heat.) As you are smoking the chicken, pour the root beer marinade in a saucepan. Add a dash of salt and pepper and add 1 tablespoon brown sugar. Boil it down for about 30 minutes and use as a baste on the chicken.

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Raspberry Chipotle Glazed Crown Roast of Lamb
By Steve Collins

Fire Up The Grill
By Steve Collins
The Home Chef
steve@thehomechef.net
www.thehomechef.net

Raspberry Chipotle Glazed Crown Roast of Lamb
One of the things I really like about the holidays is the chance to use special cuts of meat that might be too expensive at other times of the year. One of my favorites is rack of lamb. An eight-chop rack serves two people. A crown roast is two racks with the bones “frenched” (bones trimmed down to the main meat of the rack), and formed into a circle, tied at the points where the two racks meet. The two half-circles form the crown. Many butchers are happy to French the bones and tie the racks together for you. If not, it’s easy to do.
The crown roast can either be planked or cooked on Sam’s Smoker Pro. You can use a maple plank or the Smoker Pro, using pecan or hickory wood chips. I use my Smoker Pro.

Glaze
1/4 c. Chambord raspberry liqueur or brandy
1/2 pint fresh raspberries
1 Tbsp. chipotle from chipotle in adobo sauce, chopped

Stuffing
1/4 lb. ground lamb
1 Tbsp. fresh sage, minced
1 package fresh, chard, stems removed
1 Tbsp. olive oil
3 Tbsp. shallot, finely diced
1 tsp. ground cumin
Salt
Freshly ground black pepper
1/4 c. red wine
1/4 c. pecans, coarsely chopped
1/4 c. bread crumbs

1 crown of lamb roast (2 racks of rib chops, frenched and tied into a circle)
Olive oil
Sea salt
Freshly ground black pepper

Maple soaked for at least an hour or 3 cups of wood chips for the Smoker Pro

Prepare the grill. Make the glaze by bringing the raspberries and liqueur to a boil in a small saucepan. Watch carefully to make sure that the liquor does not come in contact with the flame or it will ignite. Reduce the heat and simmer until the raspberries liquefy, about five minutes. Stir frequently. Add the chipotle, mix thoroughly and set aside.

Brown the ground lamb in a sauté pan over medium heat. Put the browned lamb in a bowl, add the sage and set aside. Add the chard to the pan and cook for two minutes to wilt the leaves. Remove the chard and chop coarsely. Set the chard aside. Put the olive oil in the pan, add the shallots and cook for three minutes over medium heat; season with cumin, salt and pepper. Add the wine to the shallots and simmer for five minutes. Return the lamb and chard to the pan and add pecans and enough breadcrumbs to hold the mixture together. Set aside.

For Smoker Pro: set the prepared crown roast on a cookie sheet. Rub both the inside and outside with olive oil and season with salt and pepper. Fill the center of the crown roast with the stuffing. Cover the outside of the roast with the glaze. Fill the Smoker Pro with wood chips, put the lid on it and put it on the hottest part of the fire. Put the cooking grate over the Smoker Pro, set the cookie sheet with the roast on the grate directly over the Smoker Pro. Close the lid on the grill.

For planking: put the roast on the plank. Rub both the inside and outside with olive oil and season with salt and pepper. Fill the center of the crown roast with the stuffing. Cover the outside of the roast with the glaze Put the plank on the grill, directly over the heat and close the grill lid.

With both methods, check the meat with instant read thermometer inserted into the thickest part of the meat after 35 minutes of cooking. For rare the thermometer should read 135º, medium rare 140° and well-done 160°. Cook longer as needed.

Serve with garlic mashed sweet potatoes and your favorite holiday vegetable. Serves 4.

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‘Top Drawer’ Super Bowl & Tailgate Party Pleasers

Barbecue Is Now
By Paul Kirk CWC, Ph.B., B.S.A.S.
Kansas City Baron of BBQ
Barbecue Guru
Order of the Magic Mop
Ambassador of BBQ
Certified Master BBQ Judge
bbqbaron@gmail.com

I hope that everyone had a Merry Christmas and a Happy New Year.  It’s now time to start planning your Super Bowl party or Tailgate Party.

These are “Top Drawer” for your Super Bowl Party.  Try these bite-sized cuts of filet mignon; I use tenderloin tips which are less expensive if you can find them, check with your butcher.  Stuff with jalapeno-spiked cream cheese, wrapped in bacon, and grilled.

Stuffed Filet Mignon Bites
4 (6 oz.) filet mignon steaks or tenderloin tips
16 oz. bottle Italian dressing
1-8 oz. package cream cheese
1/4 c. minced pickled jalapeno pepper or to taste
20 slices thinly sliced bacon

Slice the steaks into 1/2-inch wide strips. Pound the strips to about half their original thickness. Place the steak in a bowl; pour the Italian dressing over the meat; allow to marinate at least 2 hours.

Mix together the cream cheese and jalapeno pepper in a bowl; set aside. Remove the strips from the marinade and lay out on a flat surface. Spread about 1 teaspoon of the cream cheese mixture on each strip.
 
Preheat an outdoor grill for high heat and lightly oil grate.

Remove the strips from the marinade and lay on a flat surface. Spread about 1 teaspoon of the cream cheese mixture on each strip. Fold the meat around the cream cheese mixture to form a ball. Wrap each ball with a slice of bacon. Secure bacon with water-soaked toothpicks or metal skewers.

Cook on preheated grill until steak is no longer pink, about 4 minutes per side. Servings: 10.

Here’s a very popular dip which is easy to make.

Hot Chile Cheese Dip
1 Tbsp. oil
1/2 c. minced onion
2 cans (4 oz. each) chopped mild green chile peppers
1 can (14.5 oz.) Mexican style stewed tomatoes
1 lb. Velveeta cheese (American cheese), shredded or cubed

Heat oil in a skillet; sauté onion until tender.   Add chile peppers & tomatoes; bring to a boil.  Add cheese.  Pour mixture into slow cooker and cook on LOW heat for 2 hours. Serve with tortilla chips.

We need to have wings for my party here’s a good one for the season and there good.

Cranberry Barbecued Chicken Wings
18 chicken wings
1 can jellied cranberry sauce
1 1/2 tsp. packed light brown sugar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce

Place chicken wings in shallow glass dish.

Mix remaining ingredients in 1 quart saucepan. Heat over low heat, stirring constantly, until smooth; cool; pour over chicken. Cover and refrigerate at least 1 hour.
  
Remove chicken from marinade. Cover and grill chicken 5 to 6 inches from medium coals 20 to 35 minutes, turning and brushing 2 or 3 times with marinade, until done. Makes 18 wings.

If you want something sweet for dessert or just snacking here’s a good one for any time of year.  I usually cheat and just buy a pound cake and grill the slices.

Grilled Shortcakes and Strawberries Shortcake
2 c. all-purpose flour, plus more for dusting
1/4 c. granulated sugar
2 tsp. baking powder
3/4 tsp. kosher salt
6 Tbsp. cold unsalted butter, cubed, plus 1-1/2 Tbsp. melted butter
3/4 c. 2 Tbsp. heavy cream
1 large egg
1 vanilla bean, split and scraped
3 Tbsp. turbinado sugar
1 lime, finely zested

Strawberries
1 lb. (about 3 c.) strawberries, hulled
1 vanilla bean, split and scraped
1/2 c. granulated sugar
2 Tbsp. tequila, preferably añejo or triple sec
    
Preheat the oven to 375°.
In a large bowl, whisk together the flour, sugar, baking powder and salt. Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it’s the size of small peas.

In a small bowl, whisk together the ¾ cup of cream, the egg and the vanilla bean seeds. Pour over the flour mixture and use a spatula to fold together just until a dough forms. Turn the dough out onto a lightly floured surface and shape into a 1/2-inch-thick disk. Using a 3-inch biscuit cutter or drinking glass, cut out 5 shortcakes. Gently gather and reroll the dough to cut out the remaining 3 shortcakes.

In a small bowl, use your fingers to blend the turbinado sugar and lime zest together. Transfer the shortcake rounds to a baking sheet lined with parchment paper and brush the top of each shortcake with the remaining 2 tablespoons of heavy cream. Sprinkle with the lime sugar and bake for 20 minutes, until the shortcakes are lightly golden and cooked through. Transfer to a cooling rack. Once completely cooled, store in an airtight container until ready to use.

In a small saucepan, combine second vanilla bean pod and seeds, the sugar and 1/2 cup of water.   Bring to a simmer over medium heat and cook just until the sugar dissolves. Remove from the heat and let cool completely.
Stir in the tequila or  triple sec and store in a transportable container.

Prepare a low to medium-hot grill. Place the strawberries, hulled-side down, in a heatproof dish. Drizzle with the vanilla-tequila simple syrup, cover with tinfoil and place on the grill for 5 to 7 minutes, until the juices are bubbling and the strawberries are tender.

Place the shortcakes on the grill until warmed through, about 2 minutes. Top the shortcakes with the warm strawberries and any accumulated juices and serve immediately.
Enjoy!

For more recipes and tips or for more information on Paul Kirk’s  books or Pitmaster BBQ School, visit his website at www.baron-of-bbq.com.

How to make a foil fish boat

By Kent “The Deck Chef” & Ally Whitaker
thedeckchef@hotmail.com

I love foil and this is a recipe and technique that I use to cook seafood and shrimp on the grill. Don’t get me wrong, I use a ton of foil on the smoker when finishing off some butts and ribs. However, I’ve started using foil over the years for just about anything I cook outdoors. Ally asks me every time we go to the store if I need some foil.

The method is simple. In some cases I brown the chosen meat but do not fully cook it. I then sprinkle with a few additional seasonings or a dab of butter and wrap the meat up. I then toss the wrapped package onto a cooler part of the grill.  Just let it steam in its own juices as it finishes. It’s an amazing way to do chicken, pork chops, and tenderloins.

A few months ago my wife Ally had to take a long business call just as I was plating some steaks. I hit them with a few pats of butter, wrapped them up and moved them to the coolest part of the grill. I admit that the pink was gone for a medium well steak but the method kept them hot, amazingly tender, and more than juicy.

It’s slightly different with fish and shrimp. You can either make a fully wrapped pack or create a little boat of foil, a grill top skillet of sorts. Hit the foil piece with some non-stick spray and then place your fillet or shrimp in the center. Fold the sides up to form an opened topped boat around the seafood. Pinch the opened ends firmly shut but leave the top open.

Top the fillet with your favorite seasonings, lemon juice, or whatever you wish and cook on the grill. The foil boat keeps the fish or shrimp from sticking to the grill and you don’t have to worry about smaller piece breaking apart of falling out of a grilling basket. The beauty is that you can move the pieces around with ease in case one item is cooking faster than the other. You can cook with the pack opened or pinched closed.

I've included two pictures so you can see the end results. Both examples were cooked with very little prep time, basic seasonings around standard home kitchens, and fresh lemon juice and slices.

Hope you enjoy the tip. I would love to hear of some reader easy outdoor cooking tips.

Kent Whitaker is a cookbook author and culinary writer with 10 published books. He is also member and AUXCHEF for the United States Coast Guard Aux. Kent and his wife Ally live in East Tennessee with their son Macee and two spoiled dogs. Kent's books are available or can be ordered at any book store or online at www.thedeckchef.com . Look for Kent on twitter at www.twitter.com/thekentwhitaker.

Grilled Shrimp with Rosemary Lemon Butter Sauce

FIRE UP THE GRILL
By Steve Collins
The Home Chef
steve@thehomechef.net
www.thehomechef.net

Here’s an elegant dish with some full flavors that complement each other. Lemon and rosemary are a great flavor combination and the butter smoothes the sharpness of the lemon. The result: a wonderful, tangy flavor. The only tricky part is not to over heat the sauce while whisking in the butter or it will separate Serve this with your favorite rice and a fresh green salad. Here’s to a great grilling season!

1-1/2 lbs. largest shrimp you can find (no more than 16 to 20 per pound)

Marinade
1 teaspoon miso paste
Juice of 2 lemons
1 clove garlic, finely chopped
1 to 3 serrano peppers (depending on your heat preference), seeded and finely chopped

Sauce
Remaining marinade
Juice of 2 lemons
4 to 6 Tbsp. unsalted butter, chilled and diced in 1/2” cubes
3 Tbsp. fresh rosemary, finely chopped

Prepare a hot fire on your grill. Peel the shrimp, leaving the tails on, and rinse well. Mix the marinade ingredients and put them in a one-gallon recloseable plastic bag. Add the shrimp. Force the air out and seal the bag. Refrigerate for a half hour. Remove the shrimp from the marinade and divide evenly onto four skewers. Save the marinade for the sauce. Refrigerate the skewers until ready to grill.

Put the remaining marinade into a saucepan along with the juice of two lemons. Bring to a boil and then reduce to a simmer. Continue to simmer until the sauce is about one third its original volume. Turn the heat off and begin whisking in the butter in small batches until all of the butter is incorporated then stir in the rosemary. Remove the sauce from the heat and cover the pan. Put the skewered shrimp on the grill directly over the heat. Cook for three minutes. Turn and cook for three more minutes. Remove the skewers from the grill and serve with the lemon rosemary sauce. Serves 4.

Marinades courtesy of the Kansas Beef Council


BARBECUE IS NOW!
By Paul Kirk CWC, Ph.B., B.S.A.S.
Kansas City Baron of BBQ
Barbecue Guru
Order of the Magic Mop
Ambassador of BBQ
Certified Master BBQ Judge
bbqbaron@gmail.com

The Kansas Beef Council sent me a brochure of marinade recipes, and I thought that it might be of interest to the barbecue community to start the season.

Red Wine Marinade
1/3 c. red wine vinegar
2 Tbsp. vegetable oil
1 Tbsp. Dijon mustard
2 cloves garlic, minced
3/4 tsp. Italian seasoning
1/4 tsp. coarse ground black pepper

Combine all of the ingredients, stirring until well blended.

Lemony Oriental Marinade
1/4 c. fresh lemon juice
3 Tbsp. chopped green onions
1-1/2 Tbsp. soy sauce
1-1/2 Tbsp. vegetable oil
3/4 tsp. fresh ginger
1/4 tsp. crushed red peppers

Combine all of the ingredients, stirring until well blended.

Savory Marinade
1/4 c. steak sauce
2 Tbsp. light brown sugar (packed)
2 Tbsp. fresh lime juice
1/4 tsp. cayenne

Combine all of the ingredients, stirring until well blended.

Citrus Marinade
1/2 c. fresh orange juice
1/4 c. soy sauce
1 clove garlic, crushed
2 dashes ground clove

Combine all of the ingredients, stirring until well blended.

Barbecue Marinade
1/2 c. chopped onion
2 Tbsp. light brown sugar (packed)
1 Tbsp. vegetable oil
1 Tbsp. prepared horseradish
1 Tbsp. water
1/4 tsp. coarse ground black pepper

Cook onion and brown sugar in oil in a small saucepan over medium heat until onion is tender, about 3 minutes.  Add remaining ingredients and continue cooking over medium heat 3 to 4 minutes, stirring occasionally.  Remove from heat; cool thoroughly before adding to beef.

Good luck this barbecue season and enjoy!

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Easter Pizza/Eater Pie

By Bob Trudnak
BBQ Guru Sales & Marketing Director

This recipe is very near and dear to my heart. It was passed down from my Grandmother to my mother and then down to my wife. I have been eating this on Easter Sunday since I was able to chew. The tradition came from the fact that we did not eat any meat on Fridays during lent and we did not eat meat from Good Friday until Easter morning after Sunday mass.

We are now cooking these in our smoker, and they are delicious!

1 pizza dough
White flour
6 hard boiled Easter Eggs sliced
1 c. sliced or chopped pepperoni
1 c. sliced or chopped Soppressata
1 c. sliced or chopped hard salami
1 c. sliced sharp provolone cheese
Olive oil

Set Smoker to 375°F.

Roll out the pizza dough and place it in an aluminum full pan with has been dusted with flour.

Layer the cheese, eggs and meats in the center of the dough and when you are finished, pull up the sides of the dough and pinch together tight so the dough does not separate. Brush with olive oil and place the pizza (in the pan) in the smoker. (We do not use smoke wood, just charcoal.)

Cook until the top browns and the cheese has melted, approximately 25 minutes. Let cool slightly. Cut and serve.

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Grilled Paella

Fire Up The Grill
By Steve Collins
The Home Chef
steve@thehomechef.net
www.thehomechef.net

Paella is a great dish for a party. This mixture of rice, meat, seafood and meat has humble origins and many variants. Similar to risotto, paella is best made with short grain rice, called “bomba”. If you don’t have a shop that specializes in foods from Spain use any short grain white rice or pearl rice. There are lots of stories about how paella started. My favorite is that workmen would bring leftovers from last night’s dinner and create an impromptu lunch over a wood fire. If they were seamen who had just come in from a day at sea, part of the day’s harvest could be included. The name itself is said to derive from the cooking pan called a patella. If you don’t have a paella pan (12” to 14” diameter) use a shallow 12” cast iron frying pan, lightly rubbed with oil. Cook it over the grill the old-fashioned way.

Traditional paella
The traditional ingredients include Spanish chorizo, Portugese linguiza or your favorite artisanal sausage. Chicken, duck, pork or rabbit are standard, as is an assortment of seafood,(lobster, shrimp, clams, mussels) and vegetables, including tomatoes, peppers, garlic, onions and parsley. The liquid can be a mixture of water, chicken stock or fish stock. Our paella had Spanish chorizo, chicken, mussels and shrimp. The important thing is to have all of your ingredients ready before you start cooking. If you don’t have a counter or table near your grill set one up.

Here’s my basic recipe but feel free to experiment with your favorite ingredients.

Paella
Paprika Rub
2 Tbsp. smoked paprika
1 tsp. ground cumin
1 Tbsp. dried oregano
1 tsp. salt
1 tsp. freshly ground black pepper

1 whole chicken, cut into 8 pieces and cleaned
1 red bell pepper
4 Roma tomatoes, cut in half lengthwise
1 lb. Spanish chorizo, Portuguese linguica or your favorite artisanal sausage
1 Tbsp. olive oil
1 medium onion
2 cloves garlic, finely chopped
1/2 c. fresh parsley, finely chopped
1 Tbsp. paprika mixture
4 c. short grain white rice
6 c. chicken stock, seafood stock, water or a mixture
A generous pinch of saffron threads (available at a specialty grocery store)
1 lb. shrimp, peeled and deveined
2 lbs. mussels or a mixture of mussels and clams, well scrubbed
1/2 c. frozen sweet peas, thawed

Mix together the paprika rub ingredients. Generously coat the chicken with the remaining rub (reserving one tablespoon) and refrigerate in a covered container for at least an hour to overnight.

Build a hot fire in the grill. Put the red bell peppers directly on the coals and turn as needed until all surfaces are charred. Remove the pepper from the grill. When cool enough to handle peel the charred skin. Put the cut tomatoes skin side down on a grill grate over the hottest part of the fire. Cook for two minutes, then turn and cook for two more minutes. Remove the tomatoes from grill and peel when cool enough to handle. Cut the tomatoes and peppers, lengthwise, into half-inch strips and set aside.

Preheat the oven to 350 degrees. Put the paella pan on the grill grate over the fire and heat for a minute. Add the sliced chorizo and cook for a minute on each side. Remove the chorizo from pan and set it aside. Add the chicken pieces to the pan and brown thoroughly on all surfaces. Remove the chicken and transfer to the oven to keep it warm. Add a tablespoon of olive oil to the pan, then add the onions and cook them until translucent. Add the reserved tablespoon of the paprika mixture and mix well. Add the garlic and parsley and cook for another minute. Add the rice and stir well to coat with the onions and parsley. Add the stock and the saffron and stir.. Add The fire should be hot enough to keep the liquid at a steady simmer. Add the chicken to the pan. Cook for 15 minutes stirring frequently (you want it to be 160 degrees when a meat thermometer is inserted into the center). Add the shrimp and cook for 5 minutes. Continue stirring. Add the mussels and/or clams and cook until the shells open (discard any that remain closed).  At this point all of the liquid should be absorbed into the rice.  
Garnish with red pepper and tomato strips. Serve and enjoy. Serves 8. This is great paired with a Spanish white wine.

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This year’s hot spices


Barbecue Is Now
By Paul Kirk CWC, Ph.B., B.S.A.S.
Kansas City Baron of BBQ
Barbecue Guru
Order of the Magic Mop
Ambassador of BBQ
Certified Master BBQ Judge
bbqbaron@gmail.com

Since we are getting into the barbecue season, I have been asked what the hot spices are this year.  That’s easy cinnamon, coffee, cocoa, and whiskey.

This first barbecue sauce recipe pretty much cover all of them.

Kahlua Barbecue Sauce
3 Tbsp. oil
1/2 c. onion, diced
1/3 c. celery, diced
1 clove garlic pressed
1 tsp. chili powder
1 Tbsp. cocoa
2 c. ketchup
1/2 c. cider vinegar
1/3 c. light brown sugar
1/3 c. molasses
1 Tbsp. fresh horseradish
1 Tbsp. hot sauce
1 tsp. cinnamon
1/4 c. Kahlua
1 tsp. real vanilla

Place the oil in a saucepan over medium heat and sauté the onion, celery and garlic until soft about 5 to 7 minutes, but not browned.  Add the rest of the ingredients and blend in except the Kahlua and vanilla.  Bring to a boil.  Reduce heat and simmer for about 10 minutes.  Take off of the heat and blend in the Kahlua and vanilla.  Let come to room temperature.  Serve as desired. Makes about 3 1/2 cups.

This one has several hot seasonings also, with a little bite.

Barbecue Sauce with Cocoa
1 Tbsp. granulated onion
1 tsp. ground celery seed
1 Tbsp. granulated garlic
2 Tbsp. chili powder
2 Tbsp. cocoa powder
32 oz. ketchup
1/2 c. cider vinegar
1/3 c. brown sugar
1/3 c. molasses
1/2 c. water
1 Tbsp. prepared horseradish
1 tsp. chipotle powder
1 tsp. ground cinnamon

Combine all of the ingredients is a saucepan.  Bring to a boil, reduce heat and simmer for 30 minutes, stirring occasionally.

Here’s a barbecue sauce that has been around and is tested and true.

Jack Daniels Barbecue Sauce
1 c. Jack Daniels Black
1 c. ketchup
1/2 c. packed brown sugar
1 tsp. onion powder
1 tsp. dry mustard
2 Tbsp. Worcestershire sauce
1/2 tsp. hot sauce

In saucepan, combine the whisky, ketchup, brown sugar, onion powder, Worcestershire, hot sauce and mustard. Heat to boiling. Reduce heat and simmer 30 minutes. Makes about 2 1/2 cups.

Good luck to all the barbecue cooks. Enjoy!

For more recipes and tips or for more information on Paul Kirk’s  books or Pitmaster BBQ School, visit his website at www.baron-of-bbq.com.

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Easy Summer Crab Cakes


By Kent “The Deck Chef” & Ally Whitaker
thedeckchef@hotmail.com


My wife Ally will tell you that I'm a sucker for a crab cake. I have no idea why, it's an addiction that pops up from time to time. When the urge for a crab cake hits me I have to have a crab cake right then or in the next hour, or day or two.
So, I'll order a crab cake somewhere and it will be good... but not "the" crab cake that quenches my desire for one of my favorite foods. This means that every where Ally and I go for a meal over the course of the next few weeks I'm almost guaranteed to order a crab cake. I've stumbled across some darned good crab cakes from restaurants doing this and I've hardly ever had a sub-par one. Knock on wood.
I’d like to say that I smoke the crab cakes low and slow using hickory or apple wood… but I don’t. What I will tell you is that a few mini crab cakes have become a pretty common appetizer for some of our barbecue dinners. A couple of mini crab cakes before a nice beef brisket dinner is a nice combination.

Too many variations?
They're are almost as many variations of crab cakes as there are variations of barbecue sauces. This recipe is simple and uses ingredients that are easy to find. You can use crab meat, imitation crab, lobster, imitation lobster and even crawdad meat if you wish.

Here's a simple Southern "Seafood" cake recipe that you can tweak as needed. The main thing is this - don't use too many crackers and don't over pack or form your cakes. The recipe works for mini cakes as well as larger versions. The picture shows a larger version because that’s what we were having for dinner so I went all out!

For the Crab Cakes
1 lb. lump crab meat - broken
3/4 c. low-fat mayonnaise
1- 2 Tbsp. Dijon or spicy mustard
1 egg, beaten
1 tsp. Worcestershire sauce
1-1/2 tsp. Old Bay seasoning
Half handful minced red or green pepper if desired
1 tablespoon lemon juice
12 Saltine crackers, crushed
Parsley flakes

Combine all of the ingredients in a bowl and if you don't have Old Bay, try Cajun or creole seasoning. Cover and chill for an hour or more. Then form into balls smaller than a ping pong ball. Smaller cakes are easier to flip. The cakes tend to break apart if made too big. You can cook them in hot oil until golden on each side or place on a nonstick cookie sheet with a bit of butter spread on top and bottom and bake at 450° until golden brown.

For the Creole Tartar Sauce
1/2 c. mayonnaise
1 Tbsp. sweet pickle relish
Creole seasoning to taste
Small dash of chili powder
Dash of lemon or lime juice
A few drops of hot sauce

Combine in a bowl and chill before serving. Garnish with paprika & parsley.

Crab Cake Tips
Wheat crackers or other seasoned crackers can be used in place of saltines. Try not to crumble the crab meat too much so that it maintains its clump form. Pencil eraser size pieces are as small as you would want to go. I prefer vegetable or canola cooking oil over butter or olive oil. Butter is perfect if oven cooking the crab cakes. Don't make the crab cakes too big, or they may break apart when cooking. Turn as few times as possible.

Kent Whitaker is the author of eight cookbooks, ranging from hometown cooking with a culinary history twist to titles for NASCAR tailgating and barbecue. He has also written and illustrated two books for children, is a trained USCG AUXCHEF, and is the winner of the Emeril Live / Food Network Barbecue Contest. His latest book, Bullets and Bread,  is in bookstores nationally and is also available online at www.thedeckchef.com, as well as at Barnes and Noble and on Amazon.

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Easy Living Summer Grilling: Grilled Lemon Chicken


Fire Up The Grill

By Steve Collins
The Home Chef
steve@thehomechef.net
www.thehomechef.net

Here’s a great classic to use throughout the grilling season. You can put the boneless chicken in to marinate the night before or you can marinate it while the grill is heating. Make a green salad to go with it and you have an easy dinner, good enough for company. You can give it a south of the border flair by substituting lime and cilantro for quick summer tacos or you can add ginger and soy sauce for an Asian twist. However you do it, it’s easy summer living.

Grilled Lemon Chicken
2 lbs. boneless chicken breast, thigh or a mixture of both
Salt & freshly ground black pepper
2 cloves garlic, finely chopped
2 Tbsp. fresh parsley, finely chopped
2 Tbsp. fresh basil, finely chopped
Juice of 3 lemons (about 1/2 c.)
1/2 c. olive oil

Season the chicken pieces to taste with salt and freshly ground black pepper and place them into a reclosable plastic bag. Mix together the remaining ingredients and pour into the bag over the chicken pieces. Seal the bag and refrigerate from 1/2 hour to overnight.

When ready to cook, prepare a hot fire. Put the chicken pieces on the grill and cook for six minutes. Turn and cook for six more minutes more. (Internal temperature should be 160 degrees.) Remove from the grill, let rest for five minutes and serve. Serves 4.

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Mango Slaw: Perfect for Summer


By Kent “The Deck Chef” & Ally Whitaker
thedeckchef@hotmail.com

It’s a well known fact that nothing complements a nice plate of pulled pork like a healthy serving of coleslaw! Well, at least that’s the way it is around the Whitaker household. Now Ally will debate me on if we should go with creamy coleslaw, which is my favorite, or her choice of a mustard based slaw. Everyone seems to have a favorite.

Summer is in full swing and that means another version of coleslaw may be an option. With the higher temps during the day Ally and I seem to lean towards shorter barbecue smoking sessions and quicker grilling times. Especially when I’m just cooking for two, the heat becomes a factor on the pleasure scale.

This means we lean towards items such as seafood and chicken instead of always cooking pork or beef. That’s where a new version of coleslaw may be a nice addition to your recipe collection. Here’s a nice version of a coleslaw with an Asian feel and the taste of Mango as well.

The good news is, and I’ve said this before, is that you can change things up for your own taste buds. Ally suggested using Mandarin oranges as if you didn't have a mango. She was right, the little slices of citrus flavor really added a nice twist the second time we made this side dish. There is one secret, try to make this ahead of time and allow it to chill covered for a bit so the flavor can really enhance.
 
Mango Slaw
1 mango, peeled, pitted and sliced
3 c. sliced cabbage
1 c. shredded red cabbage
1/3 c. Red bell pepper thin sliced
1/3 c. Green bell pepper thin sliced
1/3 c. Red onion, thin sliced
1-2 Tbsp. lime juice – more per your taste
2-1/2 Tbsp. Rice wine vinegar
1-1/2 Tbsp. sesame oil
Several dashes of ground ginger
Drizzle of honey
Dash of salt
1 Tbsp. fresh cilantro
1 Tbsp. fresh parsley
Toasted almonds or sunflower seeds
Dash of sweetener or sugar - optional

Directions: Toss everything in a bowl besides the cilantro and parsley and nuts. Cover and chill for at least thirty minutes. Toss with cilantro and parsley before serving. Add a dash or two of sweetener for added flavor.
 
Additional Tips
This recipe really pops with flavor if you allow it to rest for 30 minutes, an hour and even overnight. If leaving overnight to rest consider not adding the mangos, parsley, sunflower seeds or almonds until about 30 minutes before serving.
 
Grilled Cumin Chili Shrimp
3-4 lbs. large shrimp - peeled & deveined
3 Tbsp. olive oil
3 Tbsp. Cumin powder
Minced garlic
1 Tbsp. chili powder
Several pinches sugar
1/2 lemon Juice
1/2 tsp. paprika
Salt / Black Pepper & Crushed Red Pepper
     Flake to Taste
Skewers
 
Combine all of the ingredients in a bowl besides the shrimp mix into a paste, adjust as needed. Add in shrimp and evenly coat. Cook on skewers or in a seafood basket or tray.

Kent Whitaker is the author of eight cookbooks, ranging from hometown cooking with a culinary history twist to titles for NASCAR tailgating and barbecue. He has also written and illustrated two books for children, is a trained USCG AUXCHEF, and is the winner of the Emeril Live / Food Network Barbecue Contest. His latest book, Bullets and Bread,  is in bookstores nationally and is also available online at www.thedeckchef.com, as well as at Barnes and Noble and on Amazon.

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Pork Ribs with Asian Glaze

Fire Up  The Grill
By Steve Collins
The Home Chef
steve@thehomechef.net
www.thehomechef.net

Here’s an Asian take on pork ribs. You don’t need to fire up a big smoker rig to enjoy these. I use the Sam’s SmokerPro to get a great smoky finish or a plank. You can substitute plums or apricots for the peach for a slightly different flavor. For a sweeter glaze, add a couple teaspoons of sugar to the glaze mixture. Serves 4.

3 lbs. pork baby back ribs

Rub Mixture
1 Tbsp. salt
1 Tbsp. sugar
1 Tbsp. red chile powder
1 tsp. ground cumin
1 tsp. dried oregano

Blend all ingredients well.

Glaze
2 Tbsp. sherry
1 Tbsp. Hoisin sauce
1 Tbsp. Asian red chili sauce
1 Tbsp. soy sauce
1 peach, cut in pieces
2 cloves garlic, minced
1 Tbsp. fresh ginger, grated

Put all ingredients in the blender or food processor and pulse until you have a smooth puree.

2 cups apple wood chips or a grilling plank (if you can get and apple wood or other fruit wood, use that).

Cover the ribs with the rub. Wrap them in foil and refrigerate (overnight is good if you can, but at least 2 hours).

Preheat the oven to 275 degrees. Put the wrapped package of ribs in the oven and cook for 4 hours. Prepare a hot fire in the grill.

If using the Smoker Pro: Put two cups of apple wood chips into the SmokerPro. When the fire is hot put the SmokerPro directly over the fire. Take the foil off the ribs and cover them generously with the glaze. Put the cooking grate on and put the ribs on the grate directly over the SmokerPro. Close the lid and cook for one hour.

If you’re using a plank, soak it for at least an hour. Put the plank on the cooking grate directly over the fire and put the ribs on it. Close the lid and cook for an hour.


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Sensational sides for your summer barbecue

Barbecue Is Now
By Paul Kirk CWC, Ph.B., B.S.A.S.
Kansas City Baron of BBQ
Barbecue Guru
Order of the Magic Mop
Ambassador of BBQ
Certified Master BBQ Judge
bbqbaron@gmail.com

Look out here come the lazy-hazy days of summer. I don’t know who is responsible for that saying, but they didn’t know anybody who knows barbecue.

Since we all barbecue, we concentrate on the main course, the meat, so here are some recipes for sides.

Artichoke Kabobs
18 small artichokes
2 Tbsp. lemon juice
2 Tbsp. olive oil
2 Tbsp. water
1/2 tsp. thyme
Salt & pepper

Combine lemon juice, olive oil, thyme and water. Trim stems from artichokes and remove leaves until you get the pale inner leaves. Cut off the thorny tips of the leaves and remove the fibrous parts from around the bottom. If larger than about 1 1/2 inches cut in half lengthwise. Coat with marinade. Thread onto skewers and place on preheated grill (medium heat). Cook for about 15 minutes, or until the bottoms become tender. Turn frequently. When done remove from grill and pour remaining marinade over them with a little salt and pepper.

And now for another tasty appetizer!

Bruschetta
12 slices Italian bread
2 Tbsp. extra virgin olive oil
1 c. chopped firm-ripe plum tomatoes
1 small clove garlic, pressed
Salt & freshly ground pepper, to taste
12 fresh basil leaves

Grill the bread on both sides until lightly browned. Meanwhile combine the olive oil, tomatoes, garlic, salt and pepper in a small bowl; toss to blend. Arrange the toasted bread on a large platter or tray. Place a basil leaf on each piece of bread and top with a rounded teaspoonful of the tomato mixture. Serve at once. Serves 6 .
And to go along with your meat course, some grilled vegetables.

Veggie Skewers   
1 Eggplant, cut into cubes
1 Red Bell Pepper, sliced in 1" strips
8 small onions, peeled
16 mushrooms
8 cherry tomatoes
1 medium cucumber, cut into 8 slices
1 stalk celery, cut into 1" pieces
1/2 c. lemon juice
Zest of 2 lemons
1 Tbsp. olive oil
2 cloves garlic, minced
1 Tbsp. fresh Tthyme, chopped
1 c. chopped fresh herbs; * see note

Your favorites - chives, oregano, parsley, etc.  Color coordinate veggies on skewers, place on large dish; sprinkle with lemon juice and zest, oil, garlic & thyme. Marinate 1 hour, turning occasionally.

Before grilling, roll the skewers in your favorite combo of fresh herbs.  Place directly on grill, about 3-4 inches from coals/flame...roast 15-20 minutes, covered or until tender and brown...turning frequently.

One of my favorites is Beans, but there are so many, deciding which one the task is at hand and this one is easy.

Hearty Calico Bean Bake
16 oz. can pork & beans, undrained
16 oz. can kidney beans, rinsed & drained
15-1/2 oz. can great northern beans, rinsed & drained
15-1/2 oz. can chili beans, undrained
14-1/2 oz. cut wax beans, drained
1-1/2 c. packed brown sugar
1-1/2 c. cubed fully cooked ham
1-1/2 c. cubed cheddar cheese
1/2 c. ketchup    
1 small onion, chopped
2 Tbsp. Worcestershire sauce

In a large bowl, combine all the ingredients. Transfer to a greased shallow 3-qt. baking dish. Bake, uncovered, at 350° for 1 hour or until bubbly and heated through. Yield: 10 servings.

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A look at neglected things to barbecue

BARBECUE IS NOW!
By Paul Kirk CWC, Ph.B., B.S.A.S.
Kansas City Baron of BBQ
Barbecue Guru
Order of the Magic Mop
Ambassador of BBQ
Certified Master BBQ Judge
bbqbaron@gmail.com


I feel that it’s time to look at some of the neglected, different, or odd things to barbecue and grill.  The first is one of my favorite’s chicken livers.

Smoked Chicken Liver Paté
1 large clove garlic, pressed
3 Tbsp. shallots, minced
2 lbs. chicken livers, trimmed sinew removed
1/2 tsp. dried thyme leaves
1/4 tsp. freshly grated nutmeg
4 oz. unsalted butter, melted
Salt and pepper, to taste
    
Combine the livers, garlic shallots, thyme and nutmeg and blend well.    Place the livers in a shallow pan and place in the smoker at 250º degrees F, for 30 to 40 minutes or just until the livers are just cooked. Some judgment must be used to determine on the doneness of the livers, they will look red from the smoke.  

Drain all of the juice from the pan.  Place livers in food processors and puree, 2 to 3 minutes add butter and process for another 30 to 60 seconds, adjust the seasoning as desired.

Portion as desired, cover the top of the pate’ with plastic wrap pressing it down so no air can get in, to discolor. Chill.  

Serve with water crackers or toast points.

Another favorite of mine is smoked salmon, but what I don’t like is overcooked salmon or any fish.  I fixed this recipe a couple weeks ago at a party after my Pitmaster Class in California and we converted several people who didn’t like salmon.

Smoked Salmon
1-2 1/2 to 3 pound salmon fillet
1/3 c. real mayonnaise
1/2 c. light brown sugar
1 Tbsp. dill weed
2 tsp. garlic salt
1 tsp. fine grind black pepper
Aluminum foil

Combine the sugar, dill weed, garlic salt and pepper and blend well.  

Place the fillet on a large doubled piece of heavy duty aluminum foil skin side down.  Using a spatula cover the meat side of the fillet with the mayonnaise.  Liberally sprinkle the brown sugar mix over the salmon.

Place in a preheated 250º degrees F smoker with the wood of your choice.  Smoke for 25 to 40 minutes or until you see the white protein com to the top.  Don’t overcook.
Serve with crackers.

And if you have any salmon left over here is a great spread for crackers or toast squares.

Smoked Salmon Spread
2 c. smoked salmon, crumbled (may use chubs)
8 oz. cream cheese
1/2 c. real mayonnaise
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. celery salt

Mix all ingredients together and stir until well blended. Refrigerate at least one hour. Will make about 2 1/2 cups dip. May store in refrigerator or freeze. Enjoy!

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Dessert on the Grill: Fruit Shortcake

FIRE UP THE GRILL
By Steve Collins
The Home Chef
steve@thehomechef.net
www.thehomechef.net

People often want to know about what to do for dessert when you’re having a cook-out. These grilled skewers over grilled angel food or pound cake fits the bill well and keeps the party outside. You can cook it after the meal when you’re ready to eat it; just keep the grill going or add more charcoal and you’re good to go. Brush the grill clean and oil with walnut, hazelnut or peanut oil. All of the fixings can be prepared ahead. You can skewer the strawberries in advance or, if you want, you can have the guests help. They can also cook their own you can do it for them. Serve with whipped cream or mascarpone cream (recipe below). Happy grilling!

Ingredients
• Walnut oil or vegetable oil for seasoning the grill grate
• 8 small bamboo skewers, soaked for at least 20 minutes in water
• 24 large strawberries
• 4 ripe but still firm peaches
• 2 Tbsp. lemon juice
• 1 c. sugar
• 1 Tbsp. cinnamon
• 1 pkg. commercial pound cake or angel food cake cut in eight slices – or if you’re ambitious, bake your own.
• Mascarpone Cream Topping (recipe below)

Preheat the grill. Prepare the grill grate by cleaning with a wire grill brush then seasoning with walnut oil, hazelnut oil, peanut oil or vegetable oil.

Advanced prep: (Can be done several hours to a day in advance. Refrigerate until ready to use)

Rinse the strawberries. Remove green leaves, and skewer six strawberries to each pair of skewers. Cut each peach in half and remove pits. Place peach halves cut side down on a plate coated with lemon juice. Cover peach plate with cling wrap. Refrigerate until dessert time. Mix the sugar and cinnamon together and cover.

When it’s time to serve, transfer the sugar mixture to a flat dish so that you can coat the fruit with the sugar mixture after grilling. Place peach halves on the grill cut side down and grill for three minutes, turn over and grill for three minutes on the other side. Grill strawberry skewers for one minute. Turn and cook for one minute. Sprinkle the fruit with the sugar mixture. Place cake slices on the grill long enough to heat and get grill marks (about one minute per side). Top each slice of cake with a peach half and strawberries then top with mascarpone cream (see recipe below).
 
Mascarpone Cream
• 8 oz. mascarpone cheese
• 1/2 c. confectioner’s sugar
• 1/4 c. brandy, Frangelica, or Amaretto
• 1 c. heavy cream

Whip the cream with an electric mixer until it is in soft peaks, then and the mix until the are well-blended. Refrigerate until ready to use.

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Watermelon Barbecue Sauce

By Kent “The Deck Chef” & Ally Whitaker
thedeckchef@hotmail.com

Two things happened this week that makes this article possible. Ally and I decided that we wanted some watermelon. That sounds great except for the fact that we both stopped by the store and picked up two watermelons. We then had four watermelons in the house. I’m not saying that we can’t eat a watermelon… but four of them! We did make a dent in them but I realized that I would have to do something with one of the watermelons instead of risking it turning bad.

The second thing that happened is that my new Vermont Castings grill is assembled and ready to go. Think about it, lots of extra ingredients, a possible barbecue sauce test, and a new grill… sounds like a reason to try a new sauce and start grilling!

What else would I try besides some barbecue sauce with some watermelon? I put the word out that I was looking for a watermelon barbecue sauce recipes and several options popped up in my email. This one is a combination of a few suggestions. I decided that the easier the better.

So far I’ve used the sauce while grilling on my Vermont Castings grill with chicken, pork and beef and chicken seems to be the best match as far as flavor. The added pop of lemon juice seemed to add a citrus taste that made using a water melon work.

While the sauce tasted good I really wanted it to work better on pork. The second time I made the sauce I added a few dashes of hot sauce and a tablespoon of mustard. This version really worked well on pork chops and a small tenderloin.  The pork chop version of the recipe is the one listed here.

As always, try things out and try some of your own ingredient ideas. The end result is a sauce similar to one that I used with raspberries. Good luck, and enjoy your version of watermelon barbecue sauce.

Kent’s Watermelon Barbecue Sauce
1 c. diced watermelon
1/2 Tbsp. butter
1 c. ketchup
2-4 Tbsp. mustard
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 c. packed brown sugar
1/2 Tbsp. lemon juice

In a sauce pan with the butter reduce the watermelon pieces to a applesauce consistency over medium heat. Stir as need – it may take an hour or more. You may need to add a bit of water. Next, add the remaining ingredients and reduce the heat to low and stir for about ten minutes. Remove from heat and cool.

Kent Whitaker is the author of eight cookbooks, ranging from hometown cooking with a culinary history twist to titles for NASCAR tailgating and barbecue. He has also written and illustrated two books for children, is a trained USCG AUXCHEF, and is the winner of the Emeril Live / Food Network Barbecue Contest. His latest book, Bullets and Bread,  is in bookstores nationally and is also available online at www.thedeckchef.com, as well as at Barnes and Noble and on Amazon.

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London Broil Dunigan


Fire Up The Grill
By Steve Collins
The Home Chef
steve@thehomechef.net
www.thehomechef.net

Steaks are great. I love rib-eyes and T-bones but they aren’t always on the budget. London broil is a delicious low cost alternative. This is my take on a recipe a dish that served at Santa Fe’s The Pink Adobe. The dish was created for a regular customer, local rancher and regular cu for a regular customer, James Patrick Dunigan. Their version calls for rib-eye, but It adapts well to London broil. The classic recipe calls for separate green chile and mushroom toppings, both added just before serving. I’ve simplified it by combining both to a single topping. The term “London broil” actually refers to the method of preparation, not a specific cut. Butchers have labeled both cuts of flank steak or round as London broil. These cuts are normally used for slow cooking as they can be a bit tough. When fast cooking, the tenderness is achieved by thinly slicing the meat at a 90 degree angle to the grain. Slicing it this way shortens the fibers so that they aren’t long and stringy. This is an easy and tasty summer dinner served with a mixed green salad.  And of course, if you want to splurge, substituted that rib-eye. Serves 4.
1-1/2 to 2 lb. London broil, 1-1/2” thick

Rub
2 Tbsp. powdered Chimayó red (or other) chile
1 tsp. ground cumin
1 tsp. kosher salt
1 tsp. dried oregano
1/2 tsp. dried chipotle
1 tsp. freshly ground black pepper

Mix all the ingredients well. Store them in a covered container until ready to use.

Topping Ingredients
1 Tbsp. olive oil
1 small onion, diced
1 c. roasted New Mexico green chile, chopped (If you can’t find New Mexico green chile, use canned green chiles --  but New Mexico chiles are best)
1/2 tsp. dried oregano
1/2 lb. Crimini (or other) mushrooms, sliced

Mix the rub ingredients and generously coat all sides of the meat. Refrigerate the meat until ready to cook (a few hours to overnight). Prepare a hot grill. While the grill is heating, prepare the topping. Heat a sauté pan over medium heat and add the onions and chiles. Cook for two minutes. Add the oregano and mix well, then add the mushrooms and cook for five minutes. Remove from the heat and set aside until the London broil is cooked and sliced.

Put the meat on the grill and cook for three minutes, turn it over and cook for three more minutes. Cooking time will vary depending on the thickness of the meat and the preferred doneness* (see note). Remove the meat from the grill and let it sit for 10 minutes. This allows the juices to settle and for the meat to cook a tiny bit more. Slice thinly across the grain, arrange on a platter and spoon the mushroom/chile mixture over the top.

*Note: For more doneness, some people recommend a two stage fire. To do this on a charcoal grill, build a fire on one side that is two or three layers of coals deep. On the other side of the grill build a fire that is one layer deep. If you are using a gas grill, set one burner to high and one to low/medium heat. In both cases, after you have seared the meat on both sides on the hot fire (about two minutes to a side) move it to the cooler fire to continue cooking to your desired degree of doneness (for rare, another two minutes each side). Let rest before slicing.

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Three Back to School Night Grilled Meals


By Kent “The Deck Chef” & Ally Whitaker
thedeckchef@hotmail.com

September is here and the new school year is in full swing. Those lazy days of grilling out on the back porch are being pushed aside for after school projects. Let’s see; soccer, football, band practice and science projects, dances, ball games and lets not forget homework! Your grill may be feeling a bit lonely. Have no fear, quick and easy recipes can still be had for the grill when time is short. And, the flavor combinations easily work for smoker sessions as well.

These three recipes ideas are a few that may offer a quick solution to beating the clock next time you are in a pinch. You don’t have to suffer from bland and tasteless grilled food. You can also prepare these ideas to work in your oven and possibly on your stove top. The great thing about any recipe is that you can add and change things. Try out a few new ideas, add a few extra spices.

Apple Marinated Grill Pork Sliders
Pick up some thin, boneless pork chops. Rub them down with a bit of Cajun seasoning. Then, apply a thin coat of apple butter. Cover and place in the fridge while you get the grill ready or prep the day before if time allows. Grab some buns, coleslaw and some of your favorite barbecue sauce. You can grill, bake or broil the chops until done. Place a few on a toasted bun, apply some sauce and top with slaw. Serve hot! Works great with chicken, steaks and even smoked sausage.

Corn & Peppers On The Cob
Using shucked corn apply some butter and some salt and pepper. Place each ear on a piece of foil. Slice some green and red peppers and a bit of onion. Spread equal amounts on each ear of corn. Wrap in the foil, double wrap and place on the grill or bake in the oven. We’ve even tossed in thin pieces of bacon. The flavor of the corn, onions and peppers steaming together in the foil on the grill is pretty amazing.

Grilled Chicken Pizza
Take some chicken tenders and coat them with a bit of soy sauce and ginger. Or just marinate them in some lemon juice, pepper and garlic powder. A good dash of Italian seasoning would do as well. Don’t stress out. It’s just chicken. Grill the tenders or place them on a cookie sheet in the oven. You can make a great white sauce, or traditional red sauce, pizza on the grill just by adding some sauce, cheese, diced veggies and a pre-made pizza crust.

Or use some pitas for a change of pace. You can make a pizza version or stuff the tenders into some halved pita shells with some lettuce, tomato, sliced onion and a small amount of ranch dressing. You can also add fat free cheese and real bacon bits.

As always, these are just a few suggestions. Feel free to tweak and improve as you see fit. Have fun getting those quick and easy grilling session in before the sun sets.

Kent Whitaker is the author of eight cookbooks, ranging from hometown cooking with a culinary history twist to titles for NASCAR tailgating and barbecue. He has also written and illustrated two books for children, is a trained USCG AUXCHEF, and is the winner of the Emeril Live / Food Network Barbecue Contest. His latest book, Bullets and Bread,  is in bookstores nationally and is also available online at www.thedeckchef.com, as well as at Barnes and Noble and on Amazon.

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Preserve Barbecue Sauce

By Kent “The Deck Chef” & Ally Whitaker
thedeckchef@hotmail.com

I’ve touched on this subject before with a few recipes but I decided that I needed to spell out the actual quick and easy method that I use when making a quick barbecue sauce with a berry infused flavor… I cheat.

Ally and I love quick and easy when it comes to cooking. We also love foods that are packed with flavor. Simple and easy does not mean bland. This recipe fits right smack into that category!

This is an easy method for making a junk sauce that is perfect for just about anything but very well suited for pork. It’s also great with chicken wings, turkey, steak and even tuna steaks as well! I’ve even drizzled it over grilled veggies, used it as a dipping sauce.
You can start with this basic recipe and then add more ingredients as you like. A true “Junk” sauce! Oh, a Junk sauce is when you need a quick sauce, so you start with something you have, then ya toss in a bunch of… junk! In this case the “junk” comes in the form of fruit preserves.

The last time I talked about this method I used Raspberry preserves as an example. Since then I’ve been emailed a few times with questions about using other items. So, I tried a few. To date raspberry, apple, peach, and orange preserves have worked wonders. Using something such as grape jelly produced a flavor similar to tailgate meatballs. Not one of my favorites… the sauce that is… I love meatballs.

Here’s a quick and easy version that’s slightly different from the Raspberry Junk Barbecue Sauce that I wrote about several months ago. I used blackberry preserves for one version and one with peach and both were pretty darned tasty. Remember, you can use your homemade sauce or a bottle of store bought if pressed for time.
 
Kent’s Preserve Junk Barbecue Sauce
Bottle of store brand plain barbecue sauce
2/3 c. preserves
1/2 Tbsp. hot sauce
Dash of brown sugar

In a saucepan over low heat – add the preserves and stir until melted. Do not boil or over heat. Add about half of the barbecue sauce, hot sauce and a dash of brown sugar and stir. Remove from heat, taste and add more barbecue sauce if desired.
Oh, did I mention, Ally used the left over sauce for a quick and easy spread. She took the version with blackberry, added a few more dashes of hot sauce and a tablespoon of minced jalapenos. Then, she mixed that with cream cheese. Let me tell ya, that was one Auburn football game day cracker spread that was pretty popular! Enjoy, and as always, let me know how your tweaks to recipes turn out.

Kent Whitaker is the author of eight cookbooks, ranging from hometown cooking with a culinary history twist to titles for NASCAR tailgating and barbecue. He has also written and illustrated two books for children, is a trained USCG AUXCHEF, and is the winner of the Emeril Live / Food Network Barbecue Contest. His latest book, Bullets and Bread,  is in bookstores nationally and is also available online at www.thedeckchef.com, as well as at Barnes and Noble and on Amazon.

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Tandoori Lamb Skewers

Fire Up The Grill
By Steve Collins
The Home Chef
steve@thehomechef.net
www.thehomechef.net

This is like the yogurt based marinades that people from India use for tandoori barbecue. I’ve substituted coconut milk for the yogurt. Serve this with habañero cherry chutney (recipe below), for added zing.
Serves 2 for dinner or 4 for an appetizer.
  
1 lb. lamb steak from leg of lamb
Juice of 1 lime
Sea salt
Freshly ground pepper
2 c. coconut milk
2 Tbsp. fresh ginger, peeled and coarsely chopped
1 tsp. ground cumin
1 Tbsp. curry powder
2 cloves garlic, finely chopped
1 jalapeno pepper, seeded and deveined, coarsely chopped

Trim the lamb and cut into 1” cubes. Put it into a reclosable plastic bag. Prepare the marinade. Put the remaining ingredients in the blender and pulse until they’re well blended. Cover the lamb cubes with the marinade, seal the bag and refrigerate for at least two hours or up to overnight.
Prepare a hot fire in the grill. While the fire is heating, thread the lamb cubes onto the skewers.

Directions for Cooking on Sam’s Smoker Pro (which I used)
Put two cups of your favorite woodchips into the SmokerPro. When the fire is hot put the SmokerPro directly over the fire. Put the grill grate on and place the lamb skewers on the grate directly over the SmokerPro. Close the lid and cook for 30 minutes. Internal meat temperature checked with an instant read thermometer should read 165˚.

Directions for cooking on planks
Soak two planks for at least an hour. When the fire is hot, put the planks on the cooking grate directly over the fire. Spread the chicken pieces on the planks. Cook as above

Chutney
2 c. dried cherries
1 c. red wine or brandy
4 Tbsp. shallot, finely chopped
1 habañero pepper, finely chopped
Salt to taste
Freshly ground pepper

Put all of the chutney ingredients in a saucepan and bring to a boil. Reduce to a simmer. Add the wine as needed until the cherries plump.

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Chicken Wings

Barbecue Is Now
By Paul Kirk CWC, Ph.B., B.S.A.S.
Kansas City Baron of BBQ
Barbecue Guru
Order of the Magic Mop
Ambassador of BBQ
Certified Master BBQ Judge
bbqbaron@gmail.com


One of my favorite things to barbecue and eat is chicken wings, so I am passing along some of my favorite recipes I’ve played with this year.

Once you try these, you’ll understand the name—they’re utterly, totally addictive! These are a bit messy and time-consuming to make, but they’re worth every minute. They’ll impress the heck out of your friends, too, and you’ll wish you’d made more of them. They also taste great the next day, if that should happen.

Heroin Wings
4 lbs. chicken wings
1 c. grated Parmesan cheese
2 Tbsp. dried parsley
1 Tbsp. dried oregano
2 tsp. paprika
1 tsp. salt
1/2 tsp. pepper
1/2 c. butter

Preheat the smoker or oven to 350° degrees F.  Cut the wings into drumsticks, saving the pointy tips. (Not sure what to do with those wingtips? Freeze them for soup—they make great broth).

Combine the Parmesan cheese and the parsley, oregano, paprika, salt, and pepper in a bowl.  Line a shallow baking pan with foil. (Do not omit this step, or you’ll still be scrubbing the pan a week later.)

Melt the butter in a shallow bowl or pan. Dip each drumstick in butter, roll in the cheese and seasoning mixture, and arrange in the foil-lined pan. Bake for 1 hour, and kick yourself for not having made a double recipe! Yield: About 40 pieces.

If you like the Asian flavors as I do you should enjoy these wings

Five Spice Chicken Wings
15 chicken wings cut into 30
2/3 c. soy sauce
1/2 honey
2 Tbsp. vegetable oil
2 tsp. Chinese five spice powder
2 cloves garlic, pressed

Marinade chicken wings with mixed ingredients. Refrigerate at least 1 hour, preferably overnight, turning chicken occasionally.

Preheat oven or smoker to 375º degrees F.  Arrange chicken on rack in foil-lined pan and bake or smoke  for 30 minutes. Brush chicken with reserved marinade occasionally.  Turn chicken and cook about another 30 minutes, brushing occasionally with marinade.

Here is an easy and tasty wing recipe.

Lemon Chicken Wings
3 lbs. chicken wings
4 c. fresh lemon juice
Wing Seasoning
1 Tbsp. cane sugar
1 Tbsp. Lawry’s seasoned salt
1 Tbsp. lemon pepper
1 tsp. chipotle powder
1/2 c. butter, melted
2 lemons    

Marinate chicken in 4 cups lemon juice for 2 hours covered in the refrigerator.  Combine the spices and blend well.  Remove the chicken from the marinade.  Sprinkle the wings with the seasoning.
   
Preheat the pit to 250º degrees F. Place on pit and cook indirect for about 1 1/2 hours or until done or until done.  Remove the wings from the grill and place in a large bowl and pour the butter mixture over them, toss to coat and serve.

Squeeze the 2 lemons into the melted butter and blend well.  Serves 6.
Here’s one for all the grillers.

Hot and Spicy Chicken Wings
10 chicken wings, disjointed
1 Tbsp. canola oil
1 Tbsp. garlic powder
1 tsp. parsley
1 tsp. oregano
1 tsp. black pepper
1/4 c. lemon juice
Hot sauce to taste

Mix everything together in a bowl, and let marinate in the fridge for at least an hour or better overnight. Then grill. It’s that easy! Use as much hot sauce as your taste buds call for. Makes 20 pieces. Enjoy!

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Which came first – the que or the egg?

By Kent “The Deck Chef” & Ally Whitaker
thedeckchef@hotmail.com

If you stayed up all night smoking meat by the truckload and grabbing snacks, does some breakfast with a few eggs count as the first meal of the day? Ok, I know this is a stretch for barbecue, but if you are like me, then you cook many more things than pork butts and tenderloins. Many people start out with the grill in search of the perfect burger then move toward the smoker in search of the perfect pulled pork.

However, as many of you know, this love for outdoor cooking opens the door for many other dishes and styles of preparing food. Alas, we are sucked back into the kitchen! But I love to cook — indoors or out.

I am working on a new book and happened across a few recipes from the Georgia Egg Commission. I thought, how could I fit these recipes in an article about barbecue?? My wife Ally pointed out to me that even barbecue nuts love breakfast. And during any weekend event, we all still need to eat the most important meal of the day — breakfast.
These recipes are courtesy of Jewell Hutto, Executive Director of The Georgia Egg Commission. Jewell knows eggs. She also knows some great recipes. I had a chance to try several while working on the new book and decided that I needed to share!

So next time you are up at the crack of dawn during a barbecue contest getting things going while chomping on a cold toaster pastry — that’s if you have even been to bed yet — then you can think about these great dishes from the Georgia Egg Commission.

Stuffed Pork Tenderloin
6 oz. box pork bread stuffing
1 Tbsp. hot and spicy Szechuan seasoning mix
1 egg, beaten
1 c. chiken broth, boiling hot
2 (2 lb.) pork tenderloins  
Salt
Pepper

Preheat oven to 475°F. Combine stuffing, seasoning mix, egg, and chicken broth; mix well. Set aside.

Starting one inch from the end of the tenderloin, slice all the way down the middle to the other end. Make sure that you do not slice all the way through the tenderloin. There should be about one-half inch on the bottom. Stuff tenderloin with stuffing. Using toothpicks, close up tenderloin. Season with salt and pepper.
Place in baking pan and bake 15-20 minutes per pound.

Recipe by Jewell Hutto, Executive Director of The Georgia Egg Commission
 
Fall Phyllos
16 oz. box phyllo dough, sheets
1 c. margarine, melted
4.6 oz. box broccoli & cheese rice mix, prepared
4 oz. smoked ham, finely chopped
5 Tbsp. garden vegetable cream cheese
2 eggs, beaten
1/2 tsp. black pepper
0.9 oz. pkg. hollandaise sauce, prepared

Preheat oven to 350°F. Place 2 sheets of phyllo dough on to wax paper or cutting board. Using a basting brush, lightly brush margarine on the top of the second sheet of dough.  Starting from the end of the dough, fold to the center and brush with margarine. Fold again and brush with margarine. Gently place dough into an ungreased fluted muffin pan, with margarine side up. Gently press dough into pan to fit mold with corners placed outside top of mold.

Follow these steps again, until muffin pan is full. Combine broccoli and cheese rice mix, ham, cream cheese, eggs, and pepper. Stir well. Spoon mixture into phyllo dough, filling to the top. Bake for 20 minutes or until mixture is set. Prepare hollandaise sauce, set aside (keep warm). Remove muffins from oven and place one on the plate or serve all on a platter. Spoon a teaspoon of hollandaise sauce onto each muffin and serve.

Recipe by Jewell Hutto, Executive Director of The Georgia Egg Commission

Kent Whitaker is the author of eight cookbooks, ranging from hometown cooking with a culinary history twist to titles for NASCAR tailgating and barbecue. He has also written and illustrated two books for children, is a trained USCG AUXCHEF, and is the winner of the Emeril Live / Food Network Barbecue Contest. His latest book, Bullets and Bread,  is in bookstores nationally and is also available online at www.thedeckchef.com, as well as at Barnes and Noble and on Amazon.

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Grilled Moroccan Chicken

Fire Up The Grill
By Steve Collins
The Home Chef
steve@thehomechef.net
www.thehomechef.net

Here’s a recipe for a grilled chicken that can be served with a salad for a satisfying but light dinner. Just because we may be trying to ease up on the rich food a bit after the holidays doesn’t mean we have to sacrifice flavor. If you want to have the dry spice mix on hand  to add a Moroccan flair to your grilling in the future, multiply the portions below and you’ll have some of this ready to go. It will keep for months in a dry cool place. These flavors are great with lamb and fish, too. If you do make a large batch, to make the marinade below, just add 2 tablespoons of the mixture to the olive oil, garlic and ginger for the marinade. Happy New Year and happy grilling!

2 lbs. boneless, skinless chicken breast or thigh
1/4 c. extra virgin olive oil
3 garlic cloves, finely chopped
1 Tbsp. fresh ginger, peeled & finely chopped
1 tsp. ground cumin
1 tsp. ground turmeric
1 tsp. ground cinnamon
1 tsp. ground coriander
1 tsp. ground allspice
1 tsp. salt
1 tsp. freshly ground black pepper
1/2 tsp. ground clove
1/2 tsp. ground nutmeg

Put the chicken in a gallon size reclosable plastic bag. Mix the oil, garlic, ginger and dry spices together and pour the marinade over the chicken pieces. Make sure all the chicken pieces are well- coated. Close the bag and refrigerate for six hours.

Prepare a hot grill. Put the chicken on the grill and brush with the marinade. Cook for three minutes. Turn, brush with more marinade and cook for three more minutes. Serves 4.

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Super snacks for your Super Bowl Party

Barbecue Is Now
By Paul Kirk CWC, Ph.B., B.S.A.S.
Kansas City Baron of BBQ
Order of the Magic Mop
Ambassador of BBQ
Certified Master BBQ Judge
bbqbaron@gmail.com

It’s  party time in all of the BBQ community so that would mean the Super Bowl, or to be politically correct, the Big Game.
Chili would be a great party dish.  This, like any chili recipe, is what the chile head likes!

Pork Chili with Quick Refried Beans
4 boneless pork chops, cut into 1/2-inch cubes
1 Tbsp. vegetable oil
1 large onion, chopped
2 cloves garlic, minced
8 oz. can tomato sauce
1 c. beef broth
4 oz. can chopped green chilies, undrained
1/2 tsp. ground cumin
1/2 tsp. crushed red pepper
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. beef broth
2 Tbsp. flour
1 Tbsp. bacon drippings or vegetable oil
1/4 c. thinly sliced green onions
2 cloves garlic, minced
2 - 15 oz. cans pinto beans, rinsed, drained & mashed
1/2 c. beef broth
1/4 tsp. salt
1/4 tsp. pepper

In a Dutch oven heat oil over medium-high heat. Cook and stir onion and 2 cloves garlic until tender but not brown. Add pork; cook and stir for 2-3 minutes or until browned. Stir in tomato sauce, 1 cup beef broth, chilies, cumin, crushed red pepper, 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until pork is tender. Combine 1/4 cup beef broth and flour; add to Dutch oven. Cook over medium heat, stirring constantly, until mixture thickens.

Meanwhile, for refried beans, in a medium saucepan heat bacon drippings over medium heat. Add green onions and garlic and cook and stir for 30 seconds. Stir in mashed pinto beans, 1/2 cup beef broth, 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat through. Spoon refried beans into individual soup bowls, ladle chili atop. Serves 6.
The next main stay for any party would be chicken wings, here’s a sweet and spicy recipe.

Chicken Wings with Jala-Peach Sauce
3 lbs. chicken wings
1 lb. ripe peaches, pitted, coarsely chopped
1 pickled jalapeno chile, stemmed, plus 3 Tbsp. pickling juice
Salt and pepper to taste
1/2 tsp. Worcestershire sauce
2 tsp. Dijon mustard
1 Tbsp. clover honey

Using a food processor or blender, puree peaches, jalapeno and juice, honey, mustard and Worcestershire, season with salt.

Pour one quarter of the sauce into a bowl and the remaining sauce into another bowl.

Heat a grill.   Season the chicken with salt and pepper and coat with cooking spray. Arrange on oiled grates and grill, turning until no longer raw, 8 minutes. Brush the wings with the larger amount of reserved sauce.

Grill, continuing to turn until deep golden brown and charred in parts, 10 minutes.  Toss the wings with the smaller amount of reserved sauce.  Transfer to a platter, and then serve.

Makes about 30 drummettes.

If you like Blue Cheese, here is an easy delicious cheese ball greatr at any party.

Cheese Ball
8 oz. cream cheese, room temp.
4 oz. Blue Cheese, crumbled
4 oz. shredded Cheddar cheese
2 tsp. Dijon mustard
1 tsp. Worcestershire sauce
1/8 tsp. garlic powder
1/4 tsp. sea salt
1/2 c. pecans, minced
3/4 c. currants
3/4 c. snipped parsley
Chopped Assorted Crackers
Apple Wedges

Place the cream cheese, blue cheese, cheddar cheese, mustard, Worcestershire, garlic powder, and salt in a mixer bowl and beat at low speed just until well mixed.  Stir in the pecans and currants.  Taste and adjust seasoning.

Refrigerate the cheese mixture for 30 minutes or until slightly firm, then shape into a ball.   Roll in the chopped parsley to coat well.  Cover with plastic wrap and refrigerate until ready to serve.  Let stand at room temperature for about 30 minutes before serving

Place on a platter surrounded with crackers and apple wedges. And round out your party with some bacon treats.

Bacon-Wrapped Pineapple
8 oz. can pineapple chunks, juice packed, drained, reserve 3 Tbsp. juice
2 Tbsp. soy sauce
1/4 tsp. ground ginger
1/8 tsp. granulated garlic
6 to 8 slices bacon cut each into 1/3’s
Round toothpicks

Combine pineapple juice, soy sauce, and ginger and garlic in small bowl. Add pineapple; let stand 1 to 2 hours. Drain. Wrap a piece of bacon around each pineapple chunk, secure with toothpick. Line baking dish with several layers of paper towels. Arrange appetizers around outer edge with space between. Microwave at High (100%) until bacon is lightly browned, 5 to 9 minutes. If oven doesn’t have carousel, rotate dish and rearrange appetizers. This may be prepared ahead and cooked just before serving. Makes 18 to 24 pieces.
Enjoy and may your team be the winner.

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Easy Beer Can Chicken without beer

By Kent “The Deck Chef” & Ally Whitaker
thedeckchef@hotmail.com

One of my favorite grilling gadgets is my beer can chicken tray that Ally bought me a few years ago for Father’s Day. I’ve had several holders made of different materials and started my beer can chicken experiments with the original… a beer can. The trick with the actual beer can version was balancing the chicken. It’s amazing what you can accomplish using a few lava rocks from your wife’s flower garden.

 Now I’ve decided that you really don’t need the beer for beer can chicken. Sure, a hearty beer from your local specialty beer shop will add flavor but so will other liquids. I’ve spent much of the fall and winter trying out a few options besides my trusted Pabst Blue Ribbon with added spices.
 What started this experimentation is the fantastic design of my new holder. The size of the liquid container is smaller than a beer can. Have you noticed that beer cans are bigger than many of the chickens found in many grocery stores? I know there are big chickens, but the opening for the beer can at the butt of the bird either needs to be cut wider or split. Many times making the opening larger leads to the chicken splitting wider and falling down on the can. Sometimes the bottom just falls apart.

 With the smaller option I can play around with liquid mixes including fruit juices, oriental flavors, seasoned up brines, or just the standard beer. I guess the point is this. If you’re going to try a beer can chicken that’s fine. My point is that you don’t always have to have beer in the beer can. Try a few different flavor options. You might be surprised about great results you’ll stumble across.

 Pictured is a beer can chicken sans beer from a few weeks ago. I also included a picture of my homemade hickory chip holder which was needed because my real one was apparently on vacation. Don't ask me how I can lose something like a metal wood chip holder that's never been more than eight feet from my grill.

For the chicken I used water, orange juice, soy sauce and a few spices like garlic and ginger. The outside was rubbed down with a bit of oil and a tiny amount of salt and pepper. Oh, I also put a big slice of sweet onion in the chicken cavity. Good luck making this recipe idea your own!

Kent Whitaker is the author of eight cookbooks, ranging from hometown cooking with a culinary history twist to titles for NASCAR tailgating and barbecue. He has also written and illustrated two books for children, is a trained USCG AUXCHEF, and is the winner of the Emeril Live / Food Network Barbecue Contest. His latest book, Bullets and Bread,  is in bookstores nationally and is also available online at www.thedeckchef.com, as well as at Barnes and Noble and on Amazon.

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Delicious recipes for your Valentine’s Day

Barbecue Is Now
By Paul Kirk CWC, Ph.B., B.S.A.S.
Kansas City Baron of BBQ
Order of the Magic Mop
Ambassador of BBQ
Certified Master BBQ Judge
bbqbaron@gmail.com

It’s February so that means Valentine’s Day, not to mention it’s time to start practicing for the upcoming barbecue seasoning.   
If you like grilled scallops as I do, don’t let the term Yakitori scare you away.  
  
“Yakitori” is a Japanese word that literally means “grilled bird,” a reference to chicken bits on skewers in a sticky/salty sauce. The sauce itself is so favored that it has come to be known as “yakitori.” Here we make yakitori with scallops, mushrooms, and scallions. Don’t overcook the scallops; just a few minutes over the heat will do the trick.

Scallops Yakitori
2 Tbsp. soy sauce
2 Tbsp. sake or dry white wine
2 Tbsp. mirin
1 tsp. sugar
1/2 tsp. molasses
1/2 tsp. Worcestershire sauce
1/2 tsp. minced fresh ginger
12-10 oz. small-to-medium dry sea scallops, cut in half
8 medium button mushrooms, halved
6 scallions

Combine soy sauce, sake (or wine), mirin, sugar, molasses, Worcestershire, and ginger in a small saucepan. Bring to a simmer over medium heat and cook until reduced to 1/4 cup, 2 to 3 minutes. Remove from the heat, pour into a medium bowl, and cool to room temperature, 15 to 20 minutes.

Reserve 1 tablespoon of the sauce in a small bowl. Add scallops and mushrooms to the remaining sauce; stir well to coat. Cover and refrigerate for 30 minutes (but no longer: the scallops will begin to break down if marinated too long).

Preheat grill to medium. Oil the grill rack. Trim scallion whites and reserve for another use. Separate the scallion greens into individual long greens. Wrap one scallion green around the perimeter of each scallop and thread the scallops onto the skewers, piercing through the sides and thereby keeping the scallions in place. Alternate 4 mushroom halves and 3 scallion-wrapped scallops on each skewer. (Reserve any remaining scallion greens for another use.)

Grill the skewers, basting with some of the reserved sauce, for 3 minutes. Turn, baste, and continue grilling just until the scallops are firm and opaque, about 3 minutes more. Yields: 4 skewers

Kitchen tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

The next recipe is with Cornish hens, which for most of us is there but we cook chicken instead.  Here is an easy recipe that might change your mind to try.

Apricot-Glazed Cornish Hens for Two
2 Tbsp. light brown sugar
1/2 tsp. salt
1/4 tsp. fresh ground black pepper
1/4 tsp. cayenne pepper
2 Cornish game hens (20 to 24 oz. each)
2 Tbsp. butter, melted, divided
1/4 c. apricot preserves
1 Tbsp. honey
1 Tbsp. grated onion
1/8 tsp. ground nutmeg

Heat smoker to 275º degrees F.
Combine the sugar, salt, pepper and cayenne. Rub a third of the mixture inside hens. Brush 1 tablespoon butter over hens; sprinkle with remaining seasoning mixture. Place in the smoker and cook for 30 minutes.

Meanwhile, in a saucepan, combine the preserves, honey, onion, nutmeg and remaining butter. Cook and stir until preserves are melted. Brush over hens. Cook 40 to 45 minutes longer or until golden brown and a meat thermometer reads 180°. Cover and let stand for 5-10 minutes before serving. Yield: 2 servings.

Now for an old traditional Southern dessert.

Carmel Chess Pie
1-1/2 c. granulated sugar, divided
1 c. light brown sugar, packed
1/2 c. milk
1/4 c. sifted flour
1/2 c. (1 stick) butter
4 large eggs, divided
2 tsp. vanilla extract, divided
1/4 tsp. grated nutmeg
1/2 tsp. salt
1 unbaked 9-inch pie shell

Place sugars, milk, flour and butter in a heavy saucepan over medium heat.   Stir constantly until butter has melted and no sugar crystals remain, about 5 minutes. Set aside to cool.

Heat oven to 350º degrees F. Beat 3 egg yolks and 1 whole egg until thick; beat in 1 teaspoon vanilla, nutmeg and salt. Stir into cooled caramel mixture. Pour into pie shell.

Bake for 35 to 40 minutes, until pie is puffy and set. If not set, lower heat to 250 degrees and bake until custard no longer jiggles. Remove from oven. (You may skip the meringue and serve the cooled pie with whipped cream.)

Beat 3 remaining egg whites until foamy; gradually beat in the remaining 1/2 cup granulated sugar and vanilla. Beat until stiff peaks form. Cover pie with meringue. Return to oven and bake at 325 degrees for another 10 minutes, or until meringue is golden brown. Chill before serving. Makes 8 Servings.

Enjoy!

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Miso Grilled Scallops with Ginger Sauce

Fire Up The Grill
By Steve Collins
The Home Chef
steve@thehomechef.net
www.thehomechef.net

Grilled scallops are a perfect Valentine’s dish to make for your sweetheart. It’s so romantic and easy to make. Serve it with jasmine rice and a fresh green salad. Use the biggest scallops you can find. For ease of cooking thread the marinated scallops on skewers for cooking. If you’re using bamboo skewers, soak them for at least a half hour in advance. The ginger sauce can be quickly made while the grill is heating up. Serves 2.

1-1/2 lbs. large sea scallops

Marinade
Zest and juice of a lemon
2 Tbsp. toasted sesame oil
1 Tbsp. soy sauce
1 Tbsp. red miso
1 tsp. fresh ginger, grated
1 clove garlic, minced

Mix the marinade ingredients into a paste and coat the scallops. Refrigerate them for at least 30 minutes to four hours. When ready to cook prepare a hot grill. Thread the scallops on the skewers. Place the skewers on the grill over the hottest part of the fire. Cook for three minutes. Turn and cook for three minuteson the other side.

Ginger Sauce
1 jalapeño pepper, (seeds removed), chopped
1 clove garlic, coarsely chopped
1/4 c. rice wine or sake
1 Tbsp. soy sauce
1 tsp. toasted sesame oil
1 Tbsp. fresh ginger, peeled

Place all the ingredients in the blender. Pulse until thoroughly blended.

Drizzle the ginger sauce over the scallops and serve.

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Corned Skirt Steak for
St. Patrick's Day

Fire Up The Grill
By Steve Collins
The Home Chef
steve@thehomechef.net
www.thehomechef.net

People associate corned beef with St. Patrick’s Day. Usually the cut for corned beef is brisket. Brisket is a cut better suited for slow cooking or smoking. Brisket can be cured with the dry rub and smoked for several hours for a very flavorful result. For the direct heat of the grill I prefer brisket’s cousin, the skirt steak. It’s a relatively inexpensive cut and works well on the grill. It can be tough if not handled properly but done right it’s very tasty.

To carry out the Irish theme serve this with champ, Irish mashed potatoes flavored with scallions (recipe below) crispy fried onions, or with colcannon (mashed potatoes flavored with cabbage or kale). Happy St. Patrick’s Day!

2 lbs. skirt steak, flank steak, or hanger steak

Corning spice rub
2 Tbsp. black peppercorns
2 Tbsp. mustard seeds
2 Tbsp. coriander seeds
2 Tbsp. dried red chile
2 Tbsp. allspice berries
2 to 4 bay leaves, crumbled
2 Tbsp. whole cloves
1 Tbsp. ground ginger
2 tsp. ground cinnamon
2 tsp. kosher salt

Put all of the rub ingredients in a dry sauté pan and heat just until the aromas begin releasing. Don’t burn them. Transfer to a spice mill or blender and grind to a coarse powder.

Score the steak with cuts about a quarter inch deep in a crosshatch pattern. Mix together the rub ingredients and rub generously on both sides. Wrap with cling wrap or place in a large reclosable plastic bag, seal and refrigerate overnight. The leftover rub can be stored in a covered jar. It will keep for several months.

Prepare a hot grill. Take the steak out of the bag and place it on the grill. Cook for four minutes. Flip and cook for four more minutes. Cut steak into quarter inch strips (sliced across the grain) and serve. Serves 4.    

Champ (Irish mashed potatoes with scallions)
2 lbs. potatoes, peeled & cut into six pieces
4 Tbsp. butter, in half inch pieces
1/4 to 1/2 c. milk (as needed)
1/2 c. scallions coarsely chopped

Put the potatoes in enough water to cover well. Bring to a boil then reduce to a simmer and cook until fork tender (12 to 15 minutes). Mash them thoroughly. Add butter and mix well. Add just enough milk for a creamy texture. Mix in the chopped scallions and serve.

Variations: Instead of the scallions add cooked cabbage, cooked kale, crispy fried onions, or bacon fried crisp and crumbled.

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New barbecue sauces for
the season

Barbecue Is Now
By Paul Kirk CWC, Ph.B., B.S.A.S.
Kansas City Baron of BBQ
Order of the Magic Mop
Ambassador of BBQ
Certified Master BBQ Judge
bbqbaron@gmail.com

It’s time to start on a new barbecue sauce for the season, so here are some to add to your collection.

Carolina-Style – Spicy Mustard Pepper Barbecue Sauce
1 green apple, peeled and cubed
1 tsp. bacon drippings or oil
2 Tbsp. light brown sugar
1/2 to 1 c. apple cider vinegar
1/4 c. coarse ground black pepper
1 to 2 Tbsp. crushed red pepper
2 c. yellow mustard

Place the apples and drippings in a sauce pan over medium heat and sauté until lightly browned, 2 to 3 minutes.  Stir in brown sugar and cook for 2 to 3 minutes or until the sugar begins to boil.  Add the vinegar, lower heat and cover, simmer until apples are very soft 25 to 30 minutes.  Turn off heat.   Stir in the rest of the ingredients.

Pour the ingredients in a blender or food processor and blend until smooth. Makes about 3 to 3-1/2 cups.

This next sauce is my revision of a sauce I found on the internet.

Johnson Family BBQ Sauce
44 oz. bottle ketchup
1 c. beer
1/2 c. chili sauce
2 Tbsp. prepared mustard
2 Tbsp. canola oil
1/2 c. cider vinegar
1/4 c. A-1 steak sauce
1/4 c. soy sauce
2 Tbsp. Worcestershire sauce
1 Tbsp. black pepper
2 tsp. dry mustard
2 Tbsp. fresh lemon juice
1 c. light brown sugar
 
In a saucepan, combine all of the dry ingredients, and liquid ingredients except the coke and ketchup.  Dissolve the ingredients in the saucepan.  Stir in the ketchup, rinse the ketchup bottle with the coke and blend in.  

Bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Makes about 9-1/4 cups.

Grandma’s Famous BBQ Sauce
1 tsp. granulated garlic
1 tsp. dry mustard
1 Tbsp. granulated onion
1 Tbsp. BBQ seasoning
1 tsp. steak seasoning
1/2 c. honey
3/4 c. Coca Cola or Dr. Pepper
1/4 c. Worcestershire sauce
44 oz. bottle ketchup
2 Tbsp. fresh lemon juice
2 Tbsp. white vinegar
1 tsp. cayenne

In a saucepan, combine all of the dry ingredients, and liquid ingredients except the coke and ketchup.  Dissolve the ingredients in the saucepan.  Stir in the ketchup, rinse the ketchup bottle with the coke and blend in.  

Bring to a boil.  Reduce heat and simmer for 30 minutes, stirring occasionally. Makes about 7-1/4 cups.

Grilled chicken never tasted as good as it will when you drown it in this wonderfully simple tangy vinegar sauce.

Vinegar Barbeque Sauce
1 quart apple cider vinegar
1/2 c. margarine
1 tsp. cayenne pepper
1 tsp. Worcestershire sauce
1/2 c. ketchup
1/4 c. brown sugar
Salt and pepper to taste

In a large saucepan, mix together apple cider vinegar, margarine, cayenne pepper, Worcestershire sauce, ketchup, brown sugar, salt and pepper. Bring to a boil. Reduce heat and simmer 1 hour. Makes 5 cups.

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The Easter ham sandwich & bonnet

By Kent “The Deck Chef” & Ally Whitaker
thedeckchef@hotmail.com


I love ham, and so does just about everybody in my family. During the Easter holiday, time is often an issue, so taking a ham from the brine prep to the smoker is often passed over in favor of hams that are just about ready to eat. No problem there. I love ham — Have I already said that?
My mom has discovered that placing a small platter of ham out while the final preps are being done for the Easter meal is a way to keep family ham vultures happy until serving time. My mother-in-law came to visit a few months ago and actually brought a spiral sliced honey glazed ham as a treat.

My wife Ally has perfected the grilled ham and cheese sandwich to an art form, and Macee, our son, can bake one heck of a ham coated in cherries and pineapple.

The Easter weekend for our family is often busy one due to covering races and fitting in a holiday. On Friday and Saturday, we are at the Nashville Superspeedway getting interviews with BUSCH and ARCA drivers, hooking up with tailgaters for recipes, shooting video, and wearing ourselves out. By the time we get to my mom’s a few miles away for Easter Sunday, Ally, Macee, and I are worn out.

I can’t remember much about the actual Easter meal last year. I was worn out. However, I do remember two things. My mom’s pastor looked into the congregation and spotted my wife. Ally had on a beautiful Easter bonnet that would have made any Southern Belle proud. After the service, and after every service we have been to at that church, Ric pulled Ally over, gave her a big hug, and told her how wonderful it was to see such a beautiful bonnet that Sunday.

The other thing I remember, while no where near as heartfelt, was sitting around the kitchen table later that evening with my wife, son, and parents making some fantastic leftover Easter lunch ham sandwiches and enjoying some great conversation.

This month I have included several recipes for left over Easter ham. Sometimes leftovers can be better than the original meal when served up with family, friends, and laughter.

Hickory Ham and Cheese
This is more of a method than a recipe. It’s a great way to prepare a ham and cheese sandwich with some hickory flavor. I use a gas or charcoal grill with a wood chip box for smoke.

Place some foil out, layer it with ham slices, and cover with thick slices of cheese. On top of the cheese, sprinkle some black pepper. White American cheese is great, and Swiss and Munster are fine choices as well.

Get your smoke going, place the ham layered on foil with cheese and place on the grill. Close the lid and let the smoke do its work. Don’t get too much heat because you won’t have that hickory flavor if you cook it to fast. Serve on your favorite toasted bread.

Quick Ham Jambalaya
While this recipe is not done with a roux, it does offer a great meal quickly with lots of flavor.
1 c. water
1 Tbsp. olive oil
1 Tbsp. butter
1 large onion, chopped
1 Tbsp. minced garlic
1 diced bell pepper
2 Tbsp. Cajun seasoning
2 c. diced leftover ham
2 c. diced chicken (cans are fine)
1 tsp. cayenne pepper
1 can diced tomatoes & green chilies
1 box Cajun flavored rice
1 c. frozen salad shrimp if desired
Add more water if needed.

Combine everything into a large covered pot. Simmer until rice is done.

Macee’s Maple Ham
My son makes a great ham, and here is how he does it.

Brine your ham in a large stock pot using water, a small onion, a bottle of cola, and a bottle of ginger ale. After the ham sits in the brine for a few hours, turn the stove on medium-low for about an hour. Remove the ham and place in your baking pan.

Rub completely with maple syrup and brown sugar. Using toothpicks, place cherries and pineapple slices all over the ham. Pour some of the brine into the bottom of the pan. Cover lighly with foil and bake, grill, or place in your smoker using medium-high heat. Baste often. Serve hot.

Kent’s Sweet Ham Brine
Warm water to barely cover ham
1/3 c. salt
1/3 c. sugar
2 c. cherry soda

Place ham in mixture and place on stove. Turn heat on low for at least 3 hours. If not using heat, place ham in mixture overnight in the fridge. Turn ham if needed. I add two capfuls of liquid smoke if the ham is going to be oven baked.

Kent Whitaker is the author of eight cookbooks, ranging from hometown cooking with a culinary history twist to titles for NASCAR tailgating and barbecue. He has also written and illustrated two books for children, is a trained USCG AUXCHEF, and is the winner of the Emeril Live / Food Network Barbecue Contest. His latest book, Bullets and Bread,  is in bookstores nationally and is also available online at www.thedeckchef.com, as well as at Barnes and Noble and on Amazon.

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The Southern Girls BBQ Roadshow Recipes from the Road

We tried this wonderful cake at the MBN Invitational.  Ms. Rheada had made several desserts for the judges, reps, and volunteers.  OMG! Were they good!  If there had been a dessert contest, it would have been tough to decide which one of her delectables was best! This month’s recipe is...

Butter Pecan Pound Cake
By Rheada Haynes
Hernando, Miss.

1 butter pecan cake mix
1 pkg. (small) vanilla instant pudding
3 eggs
1/3 cup oil
1 cup water
1 can coconut pecan icing    
                        
Mix cake mix, dry pudding, eggs, oil, and water, as a normal cake. When well mixed, stir the icing into the cake by hand. When evenly distributed, pour into a floured and greased bundt or tube pan. Cook at 325 degrees for 50 minutes.  

Let sit in pan 5 minutes. Turn over on to dish, but leave pan on for 15 minutes. Lift pan after 15 minutes and cover in cake dish.
Tip from Ms. Rheada:  This is better the older it gets!




Spicy Tangerine Glaze Grilled Leg of Lamb

Fire Up The Grill
By Steve Collins
The Home Chef
steve@thehomechef.net
www.thehomechef.net

Lamb is traditionally served at Easter. I was introduced to this flavor combination at a favorite restaurant many years ago. Prior to this, it hadn’t occurred to me to move beyond the usual treatments for lamb so it was an eye opener for me. If you can find tangerines use them. If not oranges will work just fine. I’ve added jalapeños to the glaze for a bit of heat to complement the sweetness. This festive treatment makes a perfect holiday offering and a great way to enjoy spring lamb. Serves 6 to 8

1 boneless leg of lamb (3-4 lb.), butterflied
1 Tbsp. salt
1 Tbsp. pepper
1 Tbsp. ground cumin
1 Tbsp. ground coriander
3 Tbsp. olive oil


Mix together the salt, pepper, cumin, and coriander. Rub the lamb with the olive oil then with the spice mixture. Wrap the lamb in cling wrap and refrigerate at least several hours or even overnight.

Prepare a hot grill. Put the lamb on the grill, fat side up. Cook for two minutes. Turn it and cook for two more minutes. Turn and brush the glaze (recipe below) on the lamb. Cook for seven more minutes. Brush the glaze on the other side and cook for seven minutes. Turn the lamb, (fat side should again be up), brush with more glaze and cook for two more minutes.

Glaze
2 Tbsp. grated fresh ginger
4 Tbsp. garlic, minced
2 jalapeño peppers, finely chopped
Juice of 4 tangerines
2 tsp. toasted sesame oil
Zest of 2 tangerines

Mix all the ingredients together and put the mixture in a saucepan. Cook over high heat until it comes to a boil. Immediately reduce to a simmer and cook for five minutes. Stir frequently while mixture reduces. Take it off the burner when sauce begins to thicken.

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Glazes and Marinades


Fire Up The Grill
By Steve Collins
The Home Chef
steve@thehomechef.net
www.thehomechef.net

While May is officially National Barbecue Month, for me every month is barbecue month. I thought this would be a great time to talk about a few ways to make outdoor cooking easier and more fun. When you are busy but want to have a quick, easy and tasty dinner it’s great to have some quick glazes and marinades in your repertoire. Using these recipes putting together a quick dinner on the grill is a snap. Mix and match your meat poultry and fish with these.

Glazes
Dijon Maple syrup glaze for pork, chicken or salmon: Mix one part maple syrup and two parts Dijon mustard. Sear one side of the pork, chicken or salmon and brush the glaze generously while the other side sears. After three to five minutes, flip and brush the marinade on the other side. Cook three to five minutes longer and then flip and cook a few minutes on the other side so the glaze caramelizes. Using an instant read thermometer make sure internal temperature is 160 degrees Fahrenheit. Note: Because of the sugar in the glaze, watch that it doesn’t burn on the down side.
You can also brush this glaze on pork, chicken or salmon before putting on the smoker. Brining (recipe below) is optional for fish, pork or chicken. Experiment to discover your preference.
Jelly based glaze: the sky’s the limit for this. It’s a great way to get a sweet and hot finish. Examples of this include adding jalapeño or canned chipotle in adobo sauce to apricot, peach or citrus preserves and brushing on pork or chicken as above. Again brining is optional.

Pestos
Pestos can be adapted for the meat or fish you are grilling. When you make the pesto, be sure to save some that hasn’t come in contact with the brush used to put it on the uncooked meat so you can serve it with the cooked food.

Basil pesto
Excellent with beef, veal, lamb and tuna
2 c. basil leaves
1/4 c. grated parmesan cheese
1/3 c. olive oil
1/4 c. walnuts
2 cloves garlic

Put these all in the blender and pulse until smooth.

Mint pesto
Great on grilled lamb
2 c. mint leaves
1 jalapeño pepper, seeds & veins removed
1/4 c. peanut oil
1/4 c. walnuts
1 Tbsp. fresh ginger, peeled & chopped
2 cloves garlic

Put these all in the blender and pulse until smooth.

Cilantro pesto
With chicken, pork or trout
2 c. fresh cilantro leaves
1 jalapeño pepper, seeds and veins removed
1/4 c. olive oil
1/4 c. pecans
2 cloves garlic
1/4 c. manchego cheese, finely
Put these all in the blender and pulse until smooth.

Chimichurri
An Argentine parsley sauce similar to a pesto that is frequently served as an accompaniment to grilled beef; brush some onto the beef as you grill it.
6 cloves garlic
1 tsp. kosher salt
1 bunch Parsley
1 tsp. dry oregano
1 tsp. red pepper flakes

Put these all in the blender and pulse until smooth.

Marinades
Lastly, it’s always great to have some great marinade ideas (and a simple brine) on tap. Simply prepare the marinade, place the meat, fish or chicken in the marinade in a sealed reclosable plastic bag for several hours to overnight and then all you have to do is make your fire and cook it.
    
Basic brine
1 qt. water
3 Tbsp. sugar
2 Tbsp. kosher salt

Put the ingredients into a saucepan, heat enough to dissolve salt and sugar. After allowing this to cool put chicken, pork or fish into a reclosable plastic bag, cover with the brine, seal the bag, and refrigerate for several hours to overnight.

Lime ginger cilantro marinade
For chicken or shrimp
2 cloves garlic
1 Tbsp. peeled & coarsely chopped fresh ginger
1/2 c. chopped fresh cilantro
Juice of three limes
1 Tbsp. toasted sesame oil
1 tsp. Tamari or soy sauce
1/4 c. of tequila (optional)    

Put all the ingredients into the blender and mix well. When marinating chicken or shrimp in cilantro don’t marinate for more than two hours.

Lemon ginger marinade
Adds wonderful flavor to grilled fish, scallops or shrimp.
3 Tbsp. peeled & chopped fresh ginger
3 cloves garlic
Juice of three lemons
1 tsp. toasted sesame oil
1 Tbsp. olive oil
1 Tbsp. tamari or soy sauce

Put these all in the blender and pulse until smooth

Lime ginger marinade
Great for lamb, chicken or seafood. It can either be mixed with coconut milk or yogurt.
Juice of one lime    
2 c. coconut milk or yogurt
2 Tbsp. peeled fresh ginger
1 tsp. ground cumin
1 Tbsp. curry powder
2 cloves garlic
1 coarsely chopped jalapeño pepper

Put these all in the blender and pulse until smooth.

Enjoy these suggestions and let your imagination run wild. Have a tasty and fun-filled barbeque season. What are some of your favorite glazes and marinades? I’d love to hear them. Happy National Barbeque Month!

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New recipes: Mop, Rub, Sauce


BARBECUE IS NOW!
By Paul Kirk CWC, Ph.B., B.S.A.S.
Kansas City Baron of BBQ
Barbecue Guru
Order of the Magic Mop
Ambassador of BBQ
Certified Master BBQ Judge
bbqbaron@gmail.com

Spring has sprung and barbecue season is in full bloom, as it should be.  So I will start with some more new recipes.  One recipe that you very seldom see is for your mop or baste.  Most people use apple juice. Here’s one that has a little more flavor.

This is thin enough it can also be applied using a spray bottle. Other mops may have additional seasonings to help with flavor. But they all are generally thin.

Super Mop
2 c. filtered water
1 c. beef stock
1 c. chicken stock
12 oz. can beer (not light)
1/4 c. cider vinegar
1/4 c. Worcestershire sauce
1/4 c. soy sauce
1 Tbsp. garlic powder
1 Tbsp. onion powder
2 tsp. MSG optional
1 large lemon sliced thinly

Combine all of the ingredients in a saucepan.  Bring to a boil, reduce heat and simmer for 30 minutes. Makes about 6 1/4 cups.

Now for a new BBQ rub.

Sweet BBQ Rub
8 Tbsp. white cane sugar
8 Tbsp. dried light brown cane sugar
3 Tbsp. seasoned salt
2 Tbsp. garlic salt
2 Tbsp. onion salt
1 Tbsp. celery salt
8 Tbsp. smoked paprika
1 Tbsp. mild chili powder
2 tsp. ground black pepper
2 tsp. lemon pepper
1/2 tsp. cayenne pepper
1/2 tsp. thyme (crushed)
1/2 tsp. onion powder

Combine all of the ingredients and blend well.

Why not a new BBQ sauce?

Kansas City Barbecue Sauce
32 oz. bottle ketchup
1/2 c. apple juice
1/2 c. apple cider vinegar
1/2 c. brown sugar
2 Tbsp. chili powder
2 Tbsp. onion powder
1 Tbsp. garlic powder
1 Tbsp. salt
1 Tbsp. ground black pepper
2 tsp. ground mustard
2 tsp. ground allspice
2 tsp. chipotle powder

Combine the dry ingredients in a 4 quart saucepan add the liquid ingredients and dissolve the dry ingredients.  Add ketchup and bring to a boil, reduce heat and simmer, stirring occasionally for 30 minutes.   

Enjoy and good luck this season!

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The Southern Girls BBQ Roadshow Recipes from the Road

Once again, we encountered more than just award-winning BBQ at the competitions we attended this month.  This dessert was to die for at “Smokin on the River.”  This pie was so good that when I gave my teenager a bite, after he said he didn’t want to taste it, he took off with the whole piece!  
This month’s recipe is….

German Chocolate Pie
By Shelia Mills
Summerville, GA

2 pie crusts

Let pie crusts come to room temp. Set in 350° oven for 10 minutes to set the crust.

Filling
2 eggs beaten
1 pkg. (4 oz.) Baker’s German chocolate bar
1/4 c. butter, at room temp.
1-1/2 c. sugar
1 large Pet milk
1 tsp. vanilla
3 Tbsp. self rising flour
1 c. coconut
1 c. pecan pieces
Melt chocolate in double boiler. Cream butter and sugar together, then add beaten eggs and remaining ingredients. Pour into pie shells. Bake at 350° for 45 minutes or until firm.

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Palate-pleasing summer recipes


Barbecue Is Now!
By Paul Kirk CWC, Ph.B., B.S.A.S.
Kansas City Baron of BBQ
Barbecue Guru
Order of the Magic Mop
Ambassador of BBQ
Certified Master BBQ Judge
bbqbaron@gmail.co

Here is an easy recipe for those of us who enjoy scallops.

Prosciutto Wrapped Grilled Scallops
10 slices Prosciutto, paper thin
10 sea scallops
1 Tbsp. olive oil
2 Tbsp. Cajun seasoning

Preheat the grill. Season each scallop with olive oil and seasoning. Grill each scallop for 2-3 minutes on each side. Remove from the grill and allow to cool. Wrap the sides of each scallop with Prosciutto. Yield: 1 Servings

This recipe is for the vegetarians, those who like grilled vegetables and the healthy eaters.
 
Grilled Portobello Mushroom Burgers
4 large portabella mushroom caps, 5 inches in diameter
1/3 c. balsamic vinegar
1/2 c. water
1 Tbsp. sugar
1 garlic clove, minced
1/4 tsp. cayenne pepper, optional
2 Tbsp. olive oil
4 whole-wheat buns, toasted
4 slices tomato
4 slices red onion
2 Bibb lettuce leaves, halved

Clean mushrooms with a damp cloth and remove their stems. Place in a glass dish, stem (gill) side up.  

To prepare the marinade, in a small bowl whisk together the vinegar, water, sugar, garlic, cayenne pepper and olive oil.   Drizzle the marinade over the mushrooms. Cover and marinate in the refrigerator for about 1 hour, turning mushrooms once.

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.  Grill or broil the mushrooms on medium heat, turning often, until tender, about 5 minutes on each side. Baste with marinade to keep from drying out. Using tongs, transfer the mushrooms to a plate.

Place each mushroom on a bun and top with 1 tomato slice, 1 onion slice and 1/2 lettuce leaf. Serve immediately. Serves 4.

Now one of my favorites, Oysters on the Half Shell, and a great way to start off a barbecue party.

Oyster Barbecue on the Half Shell
10 lb. box whole fresh oysters
3/4 c. catsup
1/4 c. brown sugar
2 tsp. horseradish or to taste
2 tsp. crushed garlic
1 tsp. Tabasco sauce
1 tsp. celery salt
1 tsp. Worcestershire sauce
1 tsp. fresh ground black pepper
3/4 c. Italian bread crumbs
Finely chopped fresh parsley (to garnish)
Melted, lemon garlic butter (for dipping sauce)
4 c. wood chips (soaked overnight)

Shuck oysters on the 1/2 shell. Heat charcoal grill to medium high heat, put wood chips on coals Close cover and all vents (wait 1/2 hour).

In the meantime: Wisk all ingredients into a sauce (accept crumbs)

Open cover to grill and let the smoke out (around a minute) Place oysters on grill as fast as you can Spoon sauce over oysters, and sprinkle bread crumbs on top Close cover and let cook for around 10 minutes till golden brown on  top. Sprinkle parsley on top for garnish.

Notes: Serve right away with a cold beer in a frosted mug. You can intensify the sauce by reducing (in a sauce pan on low heat) Add a bit of grated sharp cheddar cheese on top (the last 2 minutes of cooking)

Here’s another easy side dish.

Grilled Parmesan Cheese Tomatoes
2 medium tomatoes, cut the tomatoes in half
4 Tbsp. of grated Parmesan cheese

Sprinkle 1 tablespoon of grated Parmesan cheese per cut tomato half. Place the tomatoes on the outer edge of the grill and grill over medium heat or white-edged coals. Grill for 10-15 minutes. Yields: 4 servings.

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Double-Crusted Baby Backs with Fennel and Coriander


Fire Up The Grill
By Steve Collins
The Home Chef
steve@thehomechef.net
www.thehomechef.net

Over 20 years ago Bill and Cheryl Jamison’s James Beard Award winning cookbook, Smoke & Spice, was published. When they began writing this book on smoking and barbecuing over 25 years ago, their publisher balked at the subject for being too specialized.  To date more than a million copies have been sold. The revised and updated 20th anniversary edition of this classic is hot off the presses. This book will delight newcomers and old timers alike with its lush photographs and recipes for standards like brisket, ribs and pulled pork mouthwatering fish and poultry, as well as rubs sauces and sides. For the neophyte there’s good information on types of smokers, and the best woods to use for smoking. For the more experienced barbecuers there are tons of great ideas, too. If you haven’t come across this book yet you owe it to yourself to get a copy.

The Jamisons have been kind enough to share their recipe for Double-Crusted Baby Backs with Fennel and Coriander from the new cook book. Fire up the smoker and get ready for some good food!

Double-Crusted Baby Backs with Fennel and Coriander
Smoke & Spice
Recipe © 2014 by Bill & Cheryl Jamison and used by permission of The Harvard Common Press

When we first penned Smoke & Spice, many of us in the food world were complaining that pork had become too lean and had lost much of its flavor. Since that time, farmers started working once again with older breeds, like the Berkshire, known for its succulent marbling. We particularly love ribs from a heritage breed with a dry rub, because the crusty surface contrasts so dramatically with the juicy meat. SERVES 3 TO 4

Ingredients
•  FENNEL AND CORIANDER RUB
   o  2 tablespoons crushed fennel seeds
   o  2 tablespoons crushed coriander seeds
   o  2 teaspoons kosher salt or coarse sea salt
   o  2 teaspoons packed brown sugar
•  2 slabs baby back ribs, preferably 1 1⁄ 4 to 1 1⁄ 2 pounds each

Directions
1.  At least 2 hours before you plan to barbecue, and preferably the evening before, mix the rub ingredients in a small bowl. Rub the ribs with half of the rub. Place the ribs in a plastic bag and refrigerate them overnight, or for at least 2 hours.
2.  Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
3.  Remove the ribs from the refrigerator. Pat them down with the remaining rub. Let the ribs sit at room temperature for 25 to 30 minutes.
4.  Transfer the meat to the smoker. Cook the ribs for approximately 3 hours, turning and sprinkling them with the remaining dry rub about halfway through the cooking time.
5.  When done, the ribs will have a thin coating of crispy spices on the surface and will pull apart easily. Allow the slabs to sit for 5 to 10 minutes before slicing them into individual ribs. Serve warm.

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Firecracker hot foods...just for fun

Barbecue is now!
By Paul Kirk CWC, Ph.B., B.S.A.S.
Kansas City Baron of BBQ
Barbecue Guru
Order of the Magic Mop
Ambassador of BBQ
Certified Master BBQ Judge
bbqbaron@gmail.co

Summer has arrived and it’s 4th of July time, so that means let’s try some firecracker hot foods, just for the fun of it!

What should you do if by chance you bit off a real hot pepper?  The best thing is to drink some milk or eat some sugar; all water does is increase the heat.

If you want to make this recipe and really don’t want it that hot, remove the seeds and membranes. You can also reduce the amount of habaneros, replacing them with a milder capsicum.

Hot Caribbean Habanero Hot Sauce
12 dried habanera peppers, with seeds
5 dried chipotles
2 papayas
3 Tbsp. chopped onion
1/4 c. vinegar, or as needed
2 Tbsp. fresh lime juice
1 Tbsp. sea salt
1 Tbsp. cane sugar
1 tsp. granulated garlic
1/8 tsp. ground cinnamon
1/4 c. mustard

Hydrate the dried habaneros. Retain approximately 1/4 cup of the liquid.  Chop all solids. Throw into blender with liquid ingredients.  "Liquify" until smooth and no chunks.  

For a more mild sauce, you may want to extract the seeds.   Once the mixture is very smooth, cook over very low heat for 30-60 minutes. Stir often, tasting from time. Taste (as much as you are able to) and add additional amounts of desired ingredients until you achieve the taste you desire.  The goal is to come up with a sauce that is sweet at first taste, and then leaves a healthy amount of pain as the taste fades away.

Remove from heat and cool 30-60 minutes.  Strain mixture through a fine strainer, like a double thickness of cheesecloth, to extract liquid, but leave behind seeds, pulp, etc.  This will take a while — be patient.

Store the extracted liquid in an air-tight container, or in a sealed bottle. Time will increase heat & taste.

Here is a replacement for your Louisiana Hot sauce and maybe Tabasco.

Cajun Hot Sauce
20 large fresh tabasco chiles, stems & seeds removed, cut in half lengthwise
1 pequins, cayennes or serranos
2 large cloves garlic, cut in half
2 Tbsp. cane sugar
1/2 c. white vinegar
Sea salt to taste

Place the chiles, cut side down, on a broiler rack. Broil for about 5 minutes or until the skin blisters and blackens. Transfer the peppers to a paper bag and let stand for about 10 minutes. Peel when cool.

Place the chiles, garlic, and sugar in a blender or food processor. With the machine running, slowly add the vinegar until the mixture is well blended. Add salt to taste. Keep covered and refrigerated until use.

Yield: 1/2 cup.

This homemade barbecue sauce brings a wonderful smoky spice with the chipotle peppers and bacon, but it's also slightly sweet from the sugars. It is nice and thick and will stick to your serving focus nicely. Get the grills ready!  To me this sauce isn’t what I would call hot, but I have been told that my taste buds burnt out 40 years ago.

Chipotle-Bacon-Bourbon Barbecue Sauce
7 oz. can chipotle peppers in adobo
4 oz. bacon, chopped
1 c. ketchup
1/2 c. cider vinegar
1/2 c. light brown sugar
6 Tbsp. Worcestershire sauce
4 Tbsp. Jim Beam bourbon
2 Tbsp. molasses
2 tsp. ground chili guajillo
1 small yellow onion, chopped
2 tsp. fresh minced garlic
2 tsp. paprika
1 tsp. ground mustard seeds
Salt and pepper to taste

Heat a large saucepan to medium heat and add bacon. Cook about 5 minutes, stirring often.  Add onion and cook 3 more minutes, stirring often, until bacon is nice and crisp.  Add garlic and cook 1 more minute, or until garlic browns nicely.  Add remaining ingredients and mix well.

Bring sauce to a boil and reduce heat to low. Simmer 30 minutes with an occasional stir. The sauce will slightly thicken.  Serve!

Here’s a good spicy oil for your taste.

Jalapeno Pepper Chili Oil
6 fresh jalapeno chili peppers
1/2 c. vegetable oil
2 Tbsp.  sesame oil
1 tsp. of sugar
Pinch of cayenne
Pinch of salt

Cut the chili peppers in half and remove the seeds. Chop coarsely.  Heat the vegetable oil in a pan until it is smoking. Stir in the sesame oil.   Add the Jalapeno peppers and simmer on low heat for 10 minutes. Add the cayenne and the salt. Add the sugar and cook for another 2 - 3 minutes, stirring frequently.  Let the oil cool, then strain through a funnel into cheesecloth. Store in a sealed jar at room temperature. Makes about 1/2 cup.

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Bitter BBQ Sauce Grilling Basics

By Kent “The Deck Chef” & Ally Whitaker
thedeckchef@hotmail.com

During a recent book event, grilling and barbecue demo, I was asked a question from a participant about why his grilled barbecue sauce coated items often tasted bitter. Now, I know a lot of people that read the National Barbecue News already know the answer to this question, but please allow me to give a quick explanation to our grilling buddies and new BBQ smoker users.

Here’s my quick take on the subject and how I answered the question while doing the demo on my Vermont Castings Signature Series gas grill. Remember, this was a grilling demo. It turns out that the young man, who was just recently married, had just started out on his life of grilling for his new family. His basic recipe for everything was to coat any meat that he was putting on the grill with store-bought sugar heavy sauce.

I pointed it out that his recipe was fine for quick and easy flavor, but there was a science issue to consider. If you lather up chops, steaks, ribs, burgers, etc. with a sauce loaded with sugar and cook it at too high of temperature, then a chemical reaction takes place. The sugars, and other ingredients – depending on what’s in the sauce, can over-heat and burn resulting in a bitter taste. The actual sauce may, or may not, show that it has burned.

My suggestion was to look into marinades prior to the grilling process, keeping a better eye on the heat levels of the grill, and to save the barbecue sauce for the last few minutes before removing the item from the grill. After talking with the young man for a few minutes I realized that he was very intimidated about trying out slow smoked barbecue due to his concerns about burning and bitter tastes.

I pointed out that the whole process of my barbecue smoker was completely different than what we were talking about with demo and grilling on the Vermont Casting grill. Sure, my grill could be used for off-set low temp cooking in addition to high-heat direct grilling. And yes, if needed my smoker can handle simple charcoal and some burgers. But that I liked to use them for their intended design and purpose.

My example for high heat grilling, and eventually burning, was thinking about a kitchen oven on broil, only flipped over, that was high heat grilling. You walk away from the oven on broil for a few seconds and the next thing you know you’ve burnt your toast. On the other hand, my smoker is used 99% of the time for low temps and longer cooking times.

I know that the above is overly simplified but I think it gets the point across. As always, have fun and enjoy your time around the grill or smoker with your family and friends. As a matter of fact, I have to finish this up. Ally and I have some ribs coming out of the smoker for dinner and the weekend!

Kent Whitaker is the author of eight cookbooks, ranging from hometown cooking with a culinary history twist to titles for NASCAR tailgating and barbecue. He has also written and illustrated two books for children, is a trained USCG AUXCHEF, and is the winner of the Emeril Live / Food Network Barbecue Contest. His latest book, Bullets and Bread,  is in bookstores nationally and is also available online at www.thedeckchef.com, as well as at Barnes and Noble and on Amazon.

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Grilled Pork Cutlets with Lemon Caper Sauce

Fire Up The Grill
By Steve Collins
The Home Chef
steve@thehomechef.net
www.thehomechef.net

These grilled pork cutlets make a great light summer supper. Marinate the cutlets in this tangy lemon caper sauce, grill them and serve with your favorite pasta. Add a fresh green salad and you’re ready to go. The sauce is a snap. Just save the marinade and add sautéed onions and mushrooms with a bit of wine and some chicken stock to it. This also works well with boneless chicken breast or thigh. You can prepare most of the sauce and cook the pasta while waiting for the fire to be cooking-ready. Happy grilling!

4 boneless pork loin cutlets, 1/2” thick (about 1 pound)
Marinade
Juice of 2 lemons (about ¼ cup)
2 cloves garlic, minced
2 Tbsp. fresh parsley, finely chopped
2 Tbsp.s olive oil
1 Tbsp. capers


Sauce
1 Tbsp. olive oil
1 medium onion, sliced thinly
1 c. sliced cremini mushrooms
1 c. chicken stock
1/4 c. white wine
Reserved marinade
Salt and freshly ground black pepper, to taste

Place pork cutlets in a reclosable plastic bag. Mix marinade ingredients and pour over the pork cutlets. Seal the bag and refrigerate for four hours up to overnight. When ready to cook prepare a hot fire in the grill.

When the fire is ready remove the cutlets from the marinade. Save the marinade for the sauce. Put the cutlets on the grill over the hottest part. Cook for four minutes. Flip and cook the other side for four more minutes. Serve with your favorite pasta and the sauce (instructions below).

While the grill is getting ready heat the olive oil in a sauté pan over medium heat. Add the onions and mushrooms and cook for five minutes (until soft). Add the reserved marinade to the onions and mushrooms. Add the chicken stock and white wine and cook for 10 minutes, stirring as needed. Add the grilled cutlets to the sauce and cook for another minute. Serve over your favorite pasta. Serves 2.

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Summer Side Dishes to please any palate

Barbecue is now!
By Paul Kirk CWC, Ph.B., B.S.A.S.
Kansas City Baron of BBQ
Barbecue Guru
Order of the Magic Mop
Ambassador of BBQ
Certified Master BBQ Judge
bbqbaron@gmail.co

It’s the middle of summer and time to work on side dishes for family, fun, and the American Royal.

Our first recipe is or can be a little spicy but really hits the spot at a barbecue.  Better said, slightly sweet with just the right blend of spices.

Sweet and Sassy Vanilla Slaw
5 c. Napa or Chinese cabbage; shredded
16 oz. broccoli slaw mix
1/2 c. sugar
1/3 c. white wine vinegar
1/3 c. olive oil
2 tsp. vanilla extract
1 tsp. black pepper
1/2 tsp. ground ginger
1/4 tsp. red pepper
1/4 tsp. salt

Mix cabbage and broccoli slaw mix in a large bowl. Set aside.  Whisk together remaining ingredients until well blended. Toss with cabbage mixture just before serving. Serves 8.
This Georgia-style recipe for lemonade comes from the cookbook, Savannah Seasons, by Elizabeth Terry.  Elizabeth is chef owner of Elizabeth on 37th Restaurant in Savannah.
 
Summer Gingered Lemonade
The Lemonade
6 c. cold water
1-1/4 c. fresh lemon juice (12 lemons)
1/4 c. grenadine

The Ginger Syrup       
1 c. sugar
1/2 c. water
2 Tbsp. peeled & minced fresh ginger
Mint Sprigs
 
To make lemonade: Whisk all the ingredients together in a pitcher.  To make the syrup: Stir together all the ingredients in a small saucepan and bring to a boil over high heat.  Reduce the heat and simmer for 10 minutes.  Strain.  Cool and add to the lemonade.   Serve the lemonade over ice.  Garnish with fresh mint sprigs.

Beans with barbecue are different all over the world.  Beans means Pinto, black-Eyed Peas to Boston Baked beans and so on.  The nice thing about beans can be done on a campfire or stove top, your oven or smoker.

Black-eyed Peas, South Texas Style
1 lb. dried black-eyed peas
4 c. water
1/2 lb. bacon, chopped
1/4 c. bacon drippings
1 large onion, chopped
14 oz. can of diced tomatoes, such as Rotel, drained
4 garlic cloves, minced
3 jalapenos (pickled or fresh), chopped
2 tsp. chili powder
Salt and pepper to taste
 
Wash and pick over peas.  In a large pot, mix peas with water and bring to a boil.  Reduce heat and simmer, covered, for 30 minutes.  Add all other ingredients and simmer, covered, 1 to 1-1/2 hours or until peas are tender.

Here is another good dish.

Butter Bean Pork Stew
1-1/2 lbs. baby lima beans
1 large yellow onion, diced.
1/2 lb. bacon, fried to tender not crisp
2 to 4 Tbsp. bacon grease
2 lbs. pulled pork
1/2 lb. smoked ham
1 large garlic clove, minced
3 fresh jalapeno peppers, diced
Salt and pepper to taste

Soak beans overnight.  Rinse soaked lamas, and pour into a large stew pot with 9 cups water.  Add all other ingredients.  Bring to a boil.  Reduce to a simmer for and let cook for 2 to 3 hours.

Recipe is best served reheated after the first day! Serves 10 to 12.

Here’s a Kansas City special.

Gates BBQ Baked Beans
2 - 55 oz. cans Showboat Pork and Beans (drain in colander)
1/2 c. brown sugar
1/2 c. molasses
3 Tbsp. Gates Rib Seasoning or your own
3/4 c. Gates Barbeque Sauce or your own
1 tsp. liquid smoke
1 lb. bacon, cooked crisp and crumbled, chopped burnt ends or pulled pork
1 onion, chopped & cooked in bacon grease
1 bell pepper, chopped and cooked in bacon grease (optional)

Cook bacon in large skillet let cool and crumble. In same skillet cook onions and bell pepper. In a large pot combine all ingredients and cook on top of stove using a low to medium low heat...watch carefully so they won’t burn. Cook until a ‘skin’ forms on top (approx. 20-30 minutes) and they are done. An electric skillet works great for this. Serves 10 to 12.


West Virginia Icebox Pickles

By Kent “The Deck Chef” & Ally Whitaker
thedeckchef@hotmail.com

I’m finishing up the next book in my Hometown Cookbook series that I co-author with Sheila Simmons. Every book is based on cooking, stories, people, places, and good food from real people in each state we visit. It’s a great way to celebrate, and preserve, regional and local cooking.
The newest addition to the series is The West Virginia Hometown Cookbook and it’s shaping up to be as good as or better than the six titles that preceded it.  So far the series includes The Tennessee Hometown Cookbook, Texas, Georgia, Louisiana, Mississippi, and the South Carolina Hometown Cookbook. Every title has a great combination of recipes but I always have a few that stick in my brain.

One such recipe is for pickles that you don’t have to use a canning method. Well, actually you do use a simple version of canning but it’s almost idiot-proof. Which is perfect for me!

They’re called Icebox Pickles and are almost too easy to make. Just whip up the ingredients, heat them up, place in a jar, and stick in the fridge for about a day or two. The result is a tasty and crunchy pickle that would make a great addition to a grilled burger or served up on the side of a barbecue pulled pork platter.

Here’s the recipe for Icebox Pickles that is included in my upcoming book The West Virginia Hometown Cookbook. As you can tell by the picture my wife Ally got a bit creative and served the finished pickles up in jars. She then placed one on each table during a recent family cookout.

5-6 cups thinly sliced cucumbers
1-1/4 c. chopped sweet onions
1-1/2 c. sugar
1-1/2 c. cider vinegar
1/2 tsp. salt
1/2 tsp. mustard seed
1/2 tsp. celery seed
1/2 tsp. ground turmeric
1/2 tsp. ground cloves

Place the sliced cucumbers and onions in a large bowl that can be covered tightly. Combine all of the remaining ingredients in a saucepan and let it come to a boil. Cook and stir the mixture until the sugar is dissolved then quickly remove from heat. Pour the liquid over the cucumber mixture and allow to cool for about thirty minutes while being lightly covered. Then cover tightly and refrigerate for a minimum of 24 hours before serving. One note: If you slice thick pickles or cut the cucumbers into larger wedge pieces the soaking time in the mixture may take a few hours longer.

Kent Whitaker is the author of eight cookbooks, ranging from hometown cooking with a culinary history twist to titles for NASCAR tailgating and barbecue. He has also written and illustrated two books for children, is a trained USCG AUXCHEF, and is the winner of the Emeril Live / Food Network Barbecue Contest. His latest book, Bullets and Bread,  is in bookstores nationally and is also available online at www.thedeckchef.com, as well as at Barnes and Noble and on Amazon.

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Thai Curry Paste Grilled Chicken

Fire Up The Grill
By Steve Collins
The Home Chef
steve@thehomechef.net
www.thehomechef.net

One of my favorite condiments is Thai green curry paste. You can buy it in a jar at most Asian markets or you can make if at home. If you do, you’ll know it’s fresh and you can decide how spicy hot you want to make it. I’ve included the recipe at the bottom. Make a batch and refrigerate or freeze it to use as needed. Green curry paste is an excellent ingredient in a marinade for grilled chicken. I prefer boneless thighs for this, but if you are a fan of boneless breasts, that works, too. It’s a quick and easy dinner and a change from the ordinary.

3 Tbsp. green curry paste (recipe below)
15 oz. can coconut milk
3 scallions, chopped 1/4”
1 tsp. toasted sesame oil
1 tablespoon fresh lime juice
2 lbs. boneless, skinless chicken thighs

Prepare a hot fire. Mix the green curry paste with the coconut milk, sesame oil, and lime juice. Put the chicken in a reclosable plastic bag and cover with the marinade. Seal and refrigerate for from 30 minutes up to two hours. Remove the chicken from the marinade and save the liquid. When the grill is ready, put the chicken on and cook for four minutes. Turn and cook for four more minutes on the other side.  While the chicken is cooking put the reserved marinade in a saucepan and bring it to a boil. Immediately reduce to a simmer and cook for 10 minutes. Serve the chicken with the sauce.

Green Curry Paste
2 Tbsp. coriander seeds
2 tsp. cumin seed
2 poblano chiles, stemmed & seeded
4 jalapeno chiles, stemmed & seeded
4 medium sticks lemongrass, bottom 4 inches removed & coarsely chopped
1 head of garlic, peeled & coarsely chopped
1/4 cup Fresh cilantro
1/4 cup Fresh basil
2 Tbsp. Fresh ginger, peeled & coarsely chopped
Juice of 1 lime
Zest of 1 lime
Freshly ground black pepper
1 tsp. Nuc mam (Vietnamese fish sauce)

Heat a small sauté pan over medium heat. Add the coriander and cumin seeds and toast them until they begin to release their fragrance. Set aside to cool. Put all the paste ingredients in a food processor and pulse until a coarse paste is formed. Refrigerate the paste until ready to use. It will keep up to a week, refrigerated or for several months frozen. Serves 4.

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