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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

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

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

   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

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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