Grilling Time!!!
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10 Easy Ways to Master the Grill
1. Grill over wood
Forget about the gas-versus-charcoal debate: Wood is the only fuel that adds real flavor to food. If possible, use whole hardwood logs in a wood-burning grill. The next best option is to burn hardwood chunks in a regular grill. (Light them in a chimney starter as you would charcoal.) As a last resort, toss some wood chips onto the coals of your charcoal grill--you use hardwood charcoal, right?--or in the smoker box of your gas grill just before you begin grilling.
2. Keep your cool
You don't need to bring steaks to room temperature before grilling: There's no appreciable difference in cooking time. Steak houses keep meat refrigerated until they're ready to cook it--for reasons of convenience and food safety--and so should you.
3. Line it up
Align the food on your grill in a neat row with soldierly precision. This helps you keep track of which foods went on the fire first, so you can turn them and take them off in order. Plus it looks more professional--and looking professional is half the battle.
4. Flip just once
You can't get killer grill marks (the signature of master grillmanship) or accurately gauge cooking time if you're compulsively turning over your steak every 10 seconds. To lay on a handsome set of crosshatches, rotate the steak 90 degrees after a couple of minutes of grilling.
5. Season before grilling
You might have heard that salt "bleeds" the juices out of raw meat: It doesn't. Instead, it helps steaks form a savory crust as they cook. Just before putting the steaks on the grill, sprinkle on a generous amount of coarse salt and freshly ground black pepper.
6. Keep the grate hot, clean and oiled
This is the grill master's mantra. Following it will prevent food from sticking and give it excellent grill marks. Before grilling, scrub the hot grate with a wire brush, then rub it with a tightly folded paper towel dipped in oil. Scrub the grate again when you're finished cooking.
7. Grill your veggies
The dry heat of a grill intensifies a vegetable's natural sweetness. Grill tender, watery vegetables, such as bell peppers and onions, directly over the coals. Grill dense or starchy vegetables, such as sliced potatoes and eggplant, using indirect heat, as far away from the coals as possible.
8. Grip, don't stab
Use a pair of tongs--not a barbecue fork or, worse, a knife--to turn meat or move it around on the grill. Forks and knives poke holes in the meat that can allow precious juices to drain out. If you must cut and peek to check doneness, make a small slit with a knife.
9. Know when it's done
For steaks, chops and chicken, poke the meat with your finger: If it feels soft and squishy, it's rare; yielding, medium-rare; only slightly yielding, medium; firm and springy, well-done. For large cuts of meat, use an instant-read meat thermometer (even barbecue pros use them). Just don't let it touch any bones, or you'll get a false reading.
10. Let it rest
When you grill a piece of meat, its muscle fibers contract and drive the juices to the center of the cut. Meat served right off the grill will taste tough and dry, but a post-grill rest allows the muscle fibers to reabsorb the juices, resulting in a tender and succulent cut. Larger pieces of meat, like leg of lamb and pork shoulder, need to rest longer than steaks and chops--for approximately 15 minutes.
10 Easy Ways to Master the Grill
1. Grill over wood
Forget about the gas-versus-charcoal debate: Wood is the only fuel that adds real flavor to food. If possible, use whole hardwood logs in a wood-burning grill. The next best option is to burn hardwood chunks in a regular grill. (Light them in a chimney starter as you would charcoal.) As a last resort, toss some wood chips onto the coals of your charcoal grill--you use hardwood charcoal, right?--or in the smoker box of your gas grill just before you begin grilling.
2. Keep your cool
You don't need to bring steaks to room temperature before grilling: There's no appreciable difference in cooking time. Steak houses keep meat refrigerated until they're ready to cook it--for reasons of convenience and food safety--and so should you.
3. Line it up
Align the food on your grill in a neat row with soldierly precision. This helps you keep track of which foods went on the fire first, so you can turn them and take them off in order. Plus it looks more professional--and looking professional is half the battle.
4. Flip just once
You can't get killer grill marks (the signature of master grillmanship) or accurately gauge cooking time if you're compulsively turning over your steak every 10 seconds. To lay on a handsome set of crosshatches, rotate the steak 90 degrees after a couple of minutes of grilling.
5. Season before grilling
You might have heard that salt "bleeds" the juices out of raw meat: It doesn't. Instead, it helps steaks form a savory crust as they cook. Just before putting the steaks on the grill, sprinkle on a generous amount of coarse salt and freshly ground black pepper.
6. Keep the grate hot, clean and oiled
This is the grill master's mantra. Following it will prevent food from sticking and give it excellent grill marks. Before grilling, scrub the hot grate with a wire brush, then rub it with a tightly folded paper towel dipped in oil. Scrub the grate again when you're finished cooking.
7. Grill your veggies
The dry heat of a grill intensifies a vegetable's natural sweetness. Grill tender, watery vegetables, such as bell peppers and onions, directly over the coals. Grill dense or starchy vegetables, such as sliced potatoes and eggplant, using indirect heat, as far away from the coals as possible.
8. Grip, don't stab
Use a pair of tongs--not a barbecue fork or, worse, a knife--to turn meat or move it around on the grill. Forks and knives poke holes in the meat that can allow precious juices to drain out. If you must cut and peek to check doneness, make a small slit with a knife.
9. Know when it's done
For steaks, chops and chicken, poke the meat with your finger: If it feels soft and squishy, it's rare; yielding, medium-rare; only slightly yielding, medium; firm and springy, well-done. For large cuts of meat, use an instant-read meat thermometer (even barbecue pros use them). Just don't let it touch any bones, or you'll get a false reading.
10. Let it rest
When you grill a piece of meat, its muscle fibers contract and drive the juices to the center of the cut. Meat served right off the grill will taste tough and dry, but a post-grill rest allows the muscle fibers to reabsorb the juices, resulting in a tender and succulent cut. Larger pieces of meat, like leg of lamb and pork shoulder, need to rest longer than steaks and chops--for approximately 15 minutes.
Man..her dog would have kicked my ass If I didn't give him that bone. Homie was giving me thethe whole time I was grubbing down.
Beef Brisket Nachos
Ingredients
dry rub
BBQ sauce
beef brisket
cheddar cheese
roasted serrano chilies
tortilla chips
vidalia onion
Instructions
Begin by preheating the grill to medium. Meanwhile spread a bed of tortilla chips into an oven proof baking dish, top with thinly sliced brisket, add some thinly sliced Vidalia onion, slices of roasted Serrano chiles, a dusting of your favorite dry rub such as Obie-Cue’s Big Bull’s Texas Brisket Rub , a drizzle of sauce (we used Rufus Teague Meat Sauce), and a heaping handful of grated sharp cheddar or Monterey jack cheese.
Place on the grill for approximately 20 minutes until cheese has completely melted and meat has heated through then serve immediately.
Ingredients
dry rub
BBQ sauce
beef brisket
cheddar cheese
roasted serrano chilies
tortilla chips
vidalia onion
Instructions
Begin by preheating the grill to medium. Meanwhile spread a bed of tortilla chips into an oven proof baking dish, top with thinly sliced brisket, add some thinly sliced Vidalia onion, slices of roasted Serrano chiles, a dusting of your favorite dry rub such as Obie-Cue’s Big Bull’s Texas Brisket Rub , a drizzle of sauce (we used Rufus Teague Meat Sauce), and a heaping handful of grated sharp cheddar or Monterey jack cheese.
Place on the grill for approximately 20 minutes until cheese has completely melted and meat has heated through then serve immediately.
Memphis BBQ Sauce
Ingredients
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon onion powder
2 cups ketchup
2/3 cup apple cider vinegar
3 tablespoons Worcestershire sauce
1/2 cup brown sugar
1/2 cup molasses
1/2 cup yellow mustard
1/2 tablespoon ground black pepper
1/2 tablespoon salt
Instructions
Mix all ingredients together in a medium sauce pan and bring to a simmer. Cook over medium low heat for 30 minutes stirring frequently to avoid scorching. Remove from heat and place in the fridge to cool.
Ingredients
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon onion powder
2 cups ketchup
2/3 cup apple cider vinegar
3 tablespoons Worcestershire sauce
1/2 cup brown sugar
1/2 cup molasses
1/2 cup yellow mustard
1/2 tablespoon ground black pepper
1/2 tablespoon salt
Instructions
Mix all ingredients together in a medium sauce pan and bring to a simmer. Cook over medium low heat for 30 minutes stirring frequently to avoid scorching. Remove from heat and place in the fridge to cool.
KC Masterpiece Pork Tenderloin Sliders with Spicy Dill Pickle Chips
Ingredients
1 16-ounce jar dill pickle chips
1 bottle KC Masterpiece BBQ Seasoning
1 bottle KC Masterpiece Garlic Balsamic Marinade
1 bottle KC Masterpiece Southern Style Barbecue Sauce
1 cup sugar
1 teaspoon red pepper flakes
1/8 teaspoon hot sauce
2 cloves garlic, minced
2 packages of Kings Hawaiian® Rolls (12 per package)
2 Pork tenderloins
Instructions
Cut the raw pork tenderloin into ¼-inch thick medallions. Lightly pound the pork medallions with a meat mallet until the pieces are an even thickness, approximately 1/8 to an inch thick.
Place the tenderloin medallions in a food storage bag and pour the KC Masterpiece Garlic Balsamic Marinade over the pork until it’s completely covered. Marinate in the refrigerator for 30 to 60 minutes.
While the pork is marinating, create the spicy dill pickles. Drain and discard the juice from the jar of dill pickle chips. Place the pickles into a bowl and add the sugar, red pepper flakes, hot sauce and garlic. Stir the mixture and let it stand until the sugar dissolves. Place the mixture back into the pickle jar and refrigerate until needed.
Build a charcoal fire for direct grilling using Kingsford® charcoal.
Remove the tenderloin medallions from the marinade and lightly sprinkle with KC Masterpiece® BBQ Seasoning.
Once the grill reaches between 450 and 500 degrees Fahrenheit, grill the pork directly over the hot coals for 30 to 40 seconds on each side.
In a small saucepan, heat the KC Masterpiece® Southern Style Barbecue Sauce until warm, about 5 to 10 minutes. Remove the pork tenderloin medallions from the grill and dip them into the warm sauce.
Assemble the sliders on Kings Hawaiian® Hawaiian Sweet Rolls. Slice each dinner roll. Place two pork tenderloin medallions on the roll and top with two spicy dill pickle chips. Spear with a toothpick and serve.
Ingredients
1 16-ounce jar dill pickle chips
1 bottle KC Masterpiece BBQ Seasoning
1 bottle KC Masterpiece Garlic Balsamic Marinade
1 bottle KC Masterpiece Southern Style Barbecue Sauce
1 cup sugar
1 teaspoon red pepper flakes
1/8 teaspoon hot sauce
2 cloves garlic, minced
2 packages of Kings Hawaiian® Rolls (12 per package)
2 Pork tenderloins
Instructions
Cut the raw pork tenderloin into ¼-inch thick medallions. Lightly pound the pork medallions with a meat mallet until the pieces are an even thickness, approximately 1/8 to an inch thick.
Place the tenderloin medallions in a food storage bag and pour the KC Masterpiece Garlic Balsamic Marinade over the pork until it’s completely covered. Marinate in the refrigerator for 30 to 60 minutes.
While the pork is marinating, create the spicy dill pickles. Drain and discard the juice from the jar of dill pickle chips. Place the pickles into a bowl and add the sugar, red pepper flakes, hot sauce and garlic. Stir the mixture and let it stand until the sugar dissolves. Place the mixture back into the pickle jar and refrigerate until needed.
Build a charcoal fire for direct grilling using Kingsford® charcoal.
Remove the tenderloin medallions from the marinade and lightly sprinkle with KC Masterpiece® BBQ Seasoning.
Once the grill reaches between 450 and 500 degrees Fahrenheit, grill the pork directly over the hot coals for 30 to 40 seconds on each side.
In a small saucepan, heat the KC Masterpiece® Southern Style Barbecue Sauce until warm, about 5 to 10 minutes. Remove the pork tenderloin medallions from the grill and dip them into the warm sauce.
Assemble the sliders on Kings Hawaiian® Hawaiian Sweet Rolls. Slice each dinner roll. Place two pork tenderloin medallions on the roll and top with two spicy dill pickle chips. Spear with a toothpick and serve.
Smoked Pork Tenderloin with Cherry Glaze
Ingredients
1 tablespoon maple syrup
1 teaspoon black pepper
1 teaspoon minced onion
2 pork tenderloins
3 tablespoons olive oil
6 ounces cherry preserves
1/4 cup brown sugar
1/4 cup cherry cola
1/4 cup soy sauce
1/2 tablespoon vinegar
1/2 tablespoon water
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
Instructions
In a large bowl, add marinade ingredients and mix well. Place pork tenderloin in marinade and refrigerate for 4-12 hours.
In a small bowl add glaze ingredients and blend well.
Build a charcoal fire on one side of grill, such that the coals are situated on only one side of the grill, leaving the other side void. This will create an area for lower temperature indirect cooking away from the coals. Preheat charcoal cooker to 250°F. Place tenderloin in cooker and cook with indirect heat for 1 hour and 15 minutes.
With a small pastry brush, paint tenderloin with the glaze while on the cooker. Cook for an additional 10-15 minutes. The internal temperature of tenderloin should be 160°F when removed from the cooker. Heat remaining sauce and serve on the side.
Ingredients
1 tablespoon maple syrup
1 teaspoon black pepper
1 teaspoon minced onion
2 pork tenderloins
3 tablespoons olive oil
6 ounces cherry preserves
1/4 cup brown sugar
1/4 cup cherry cola
1/4 cup soy sauce
1/2 tablespoon vinegar
1/2 tablespoon water
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
Instructions
In a large bowl, add marinade ingredients and mix well. Place pork tenderloin in marinade and refrigerate for 4-12 hours.
In a small bowl add glaze ingredients and blend well.
Build a charcoal fire on one side of grill, such that the coals are situated on only one side of the grill, leaving the other side void. This will create an area for lower temperature indirect cooking away from the coals. Preheat charcoal cooker to 250°F. Place tenderloin in cooker and cook with indirect heat for 1 hour and 15 minutes.
With a small pastry brush, paint tenderloin with the glaze while on the cooker. Cook for an additional 10-15 minutes. The internal temperature of tenderloin should be 160°F when removed from the cooker. Heat remaining sauce and serve on the side.
Mississippi Grilled Catfish
Ingredients
1 cup Cheddar cheese, shredded
2 cups Hidden Valley® Original Ranch® Dressing
2 cups potato chips
4 catfish fillets (3–5 ounces)
Instructions
Light grill using charcoal or wood.
Mix dressing and cheese in medium bowl. Place potato chips in one quart Food Storage bag, seal and crush. Tear 4 5-inch individual sheets of aluminum foil and spray with nonstick cooking spray. Line up dressing mixture, chip bag and foil to make an assembly line. Dip catfish fillets in mixture until well coated and then place in potato chip bag. Once fish is coated with chips, place on aluminum foil sheet.
Grill catfish on covered grill over indirect heat for about 8 minutes or until it flakes easily with a fork.
Ingredients
1 cup Cheddar cheese, shredded
2 cups Hidden Valley® Original Ranch® Dressing
2 cups potato chips
4 catfish fillets (3–5 ounces)
Instructions
Light grill using charcoal or wood.
Mix dressing and cheese in medium bowl. Place potato chips in one quart Food Storage bag, seal and crush. Tear 4 5-inch individual sheets of aluminum foil and spray with nonstick cooking spray. Line up dressing mixture, chip bag and foil to make an assembly line. Dip catfish fillets in mixture until well coated and then place in potato chip bag. Once fish is coated with chips, place on aluminum foil sheet.
Grill catfish on covered grill over indirect heat for about 8 minutes or until it flakes easily with a fork.
Grilled Sweet & Spicy Pickles
Ingredients
1 cup sugar
1 medium yellow onion, peeled and cut into 8 wedges
10 small (Kirby or Persian*) cucumbers, about 4 to 5 inches each, cut in half lengthwise
11/4 cup water
11/4 cup white vinegar
2 tablespoons salt
3 cloves garlic, peeled and finely minced
3 teaspoons red pepper flakes
6 sprigs fresh dill
Instructions
Preheat the grill and build a charcoal fire for direct grilling.
In a saucepan, combine the pickling liquid ingredients: vinegar, water, sugar and salt; and cook, stirring often, over medium heat for 5 minutes or until the sugar dissolves and the liquid is clear. Remove the liquid from the heat and let cool slightly.
Wash cucumbers well with cold water. Trim the blossom ends and grill the cucumbers over direct heat for 3 to 5 minutes on each side or just long enough to mark each side.
Grill the onions for 5 to 7 minutes on each side or until the onions have softened and are marked.
Remove the cucumbers and onions from the grill and set aside to cool.
Divide the cucumbers, onions, dill, garlic and pepper flakes evenly and place in three sterilized canning jars. Fill each jar to the top with the pickling liquid mixture and seal tightly. Cool to room temperature before refrigerating.
*Pickling cucumbers found in most grocery stores
Ingredients
1 cup sugar
1 medium yellow onion, peeled and cut into 8 wedges
10 small (Kirby or Persian*) cucumbers, about 4 to 5 inches each, cut in half lengthwise
11/4 cup water
11/4 cup white vinegar
2 tablespoons salt
3 cloves garlic, peeled and finely minced
3 teaspoons red pepper flakes
6 sprigs fresh dill
Instructions
Preheat the grill and build a charcoal fire for direct grilling.
In a saucepan, combine the pickling liquid ingredients: vinegar, water, sugar and salt; and cook, stirring often, over medium heat for 5 minutes or until the sugar dissolves and the liquid is clear. Remove the liquid from the heat and let cool slightly.
Wash cucumbers well with cold water. Trim the blossom ends and grill the cucumbers over direct heat for 3 to 5 minutes on each side or just long enough to mark each side.
Grill the onions for 5 to 7 minutes on each side or until the onions have softened and are marked.
Remove the cucumbers and onions from the grill and set aside to cool.
Divide the cucumbers, onions, dill, garlic and pepper flakes evenly and place in three sterilized canning jars. Fill each jar to the top with the pickling liquid mixture and seal tightly. Cool to room temperature before refrigerating.
*Pickling cucumbers found in most grocery stores
Yesterday was fun on the lake. Beautiful water, stayed under the shade and grilled way 
One of the main things grilled yesterday was the brats. We also had ribs, steak, and some good ass home made potato salad!!! Wish I took pics, but the grill master was busy
Beer Brats with Sauerkraut
20 bratwurst sausages
2 cans of beer (used Fosters yesterday)
2 onions sliced
2 packs of Boarheads Sauerkraut
Instructions:
-- Place some sliced onions and a pack of the sauerkraut on the bottom of the pot.
-- Add the brats.
-- Pour in the 2 cans of beer.
-- Layer the top with the remaining onions and sauerkraut.
-- Bring the pot to a boil, and let the brats simmer in the pot for about 30 mints.
-- Make sure that the brats do not bust out of the casing.
-- Take the brats out of the beer/sauerkraut/onions mixture an drain off the remainder liquid.
-- Place the sauerkraut and onions to the side for toppings.
-- Place the brats on the hot grill turning them till they turn brown on both sides and cooked through.
Serving:
-- On a hotdog or wheat buns (I prefer whole wheat), you can slightly toast the bread if you choose, place a brats on the roll, and add some of the sauerkraut/onion toppings.
ENJOY!!!
One of the main things grilled yesterday was the brats. We also had ribs, steak, and some good ass home made potato salad!!! Wish I took pics, but the grill master was busy
Beer Brats with Sauerkraut
20 bratwurst sausages
2 cans of beer (used Fosters yesterday)
2 onions sliced
2 packs of Boarheads Sauerkraut
Instructions:
-- Place some sliced onions and a pack of the sauerkraut on the bottom of the pot.
-- Add the brats.
-- Pour in the 2 cans of beer.
-- Layer the top with the remaining onions and sauerkraut.
-- Bring the pot to a boil, and let the brats simmer in the pot for about 30 mints.
-- Make sure that the brats do not bust out of the casing.
-- Take the brats out of the beer/sauerkraut/onions mixture an drain off the remainder liquid.
-- Place the sauerkraut and onions to the side for toppings.
-- Place the brats on the hot grill turning them till they turn brown on both sides and cooked through.
Serving:
-- On a hotdog or wheat buns (I prefer whole wheat), you can slightly toast the bread if you choose, place a brats on the roll, and add some of the sauerkraut/onion toppings.
ENJOY!!!
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Grilled Sausage & Pepper Grand Slam Grinders
Ingredients
1 15-ounce can of tomato sauce
1 pound sweet Italian sausage
1 teaspoon oregano
1 yellow onion, cut into wedges
1/4 cup basil, freshly chopped
3 medium bell peppers, assorted (red, green and yellow)
4 medium grinder or hero rolls, split lengthwise
4 ounces mozzarella cheese, sliced
Instructions
Preheat the grill using Kingsford® charcoal.
Arrange the peppers over the flame and grill for 5 to 7 minutes on each side, until peppers are blackened and blistered. Remove the peppers and place into a paper bag to cool. Once the peppers have cooled, peel the skin off.
Grill the sausage and onions for 5 to 7 minutes on each side and remove from the grill.
In a large heat-proof pan, add sausage, pepper and onions and combine with tomato sauce and oregano. Place pan over the grill and stir until blended and contents are heated throughout.
Toast the rolls for two to 3 minutes on the charcoal grill. Once the bread is crisp with grill marks, spoon the sausage and peppers over each roll. Top with cheese and basil.
Ingredients
1 15-ounce can of tomato sauce
1 pound sweet Italian sausage
1 teaspoon oregano
1 yellow onion, cut into wedges
1/4 cup basil, freshly chopped
3 medium bell peppers, assorted (red, green and yellow)
4 medium grinder or hero rolls, split lengthwise
4 ounces mozzarella cheese, sliced
Instructions
Preheat the grill using Kingsford® charcoal.
Arrange the peppers over the flame and grill for 5 to 7 minutes on each side, until peppers are blackened and blistered. Remove the peppers and place into a paper bag to cool. Once the peppers have cooled, peel the skin off.
Grill the sausage and onions for 5 to 7 minutes on each side and remove from the grill.
In a large heat-proof pan, add sausage, pepper and onions and combine with tomato sauce and oregano. Place pan over the grill and stir until blended and contents are heated throughout.
Toast the rolls for two to 3 minutes on the charcoal grill. Once the bread is crisp with grill marks, spoon the sausage and peppers over each roll. Top with cheese and basil.
Grilled Soft-Shell Crab Sandwich with Spicy Ranch Aioli
Ingredients
1 cup flour or cracker meal
1 finely chopped small red onion
2 tablespoons finely chopped fresh parsley
2 tablespoons lemon juice
2 teaspoons capers
2 teaspoons chili powder
4 small baguettes, sliced lengthwise
4 soft-shell crabs, cleaned, rinsed and patted dry
Chopped lettuce and tomato for each sandwich
1/4 cup melted butter or olive oil
1/2 cup Hidden Valley® Spicy Ranch dressing
1/2 teaspoon cayenne pepper
Instructions
In a blender, blend first five ingredients until well mixed to create spicy ranch aioli; refrigerate.
Light grill using Kingsford® Charcoal with Sure Fire Grooves®. Mix butter or olive oil, lemon juice and cayenne pepper in a large bowl. Roll crabs in mixture. Lightly dredge in flour or cracker meal. Sauté in large pan 3 to 4 minutes on each side; transfer to grill and cook for 5 to 10 minutes on each side.
Warm baguette on grill. Spread inside of bun with spicy ranch aioli; add lettuce and tomato and top with crab.
Ingredients
1 cup flour or cracker meal
1 finely chopped small red onion
2 tablespoons finely chopped fresh parsley
2 tablespoons lemon juice
2 teaspoons capers
2 teaspoons chili powder
4 small baguettes, sliced lengthwise
4 soft-shell crabs, cleaned, rinsed and patted dry
Chopped lettuce and tomato for each sandwich
1/4 cup melted butter or olive oil
1/2 cup Hidden Valley® Spicy Ranch dressing
1/2 teaspoon cayenne pepper
Instructions
In a blender, blend first five ingredients until well mixed to create spicy ranch aioli; refrigerate.
Light grill using Kingsford® Charcoal with Sure Fire Grooves®. Mix butter or olive oil, lemon juice and cayenne pepper in a large bowl. Roll crabs in mixture. Lightly dredge in flour or cracker meal. Sauté in large pan 3 to 4 minutes on each side; transfer to grill and cook for 5 to 10 minutes on each side.
Warm baguette on grill. Spread inside of bun with spicy ranch aioli; add lettuce and tomato and top with crab.
Stuffed Barbecue Shrimp
Ingredients
1 teaspoon fresh minced garlic
16 slices bacon cut in half
11/4 cups KC Masterpiece® Original Barbecue Sauce
2 tablespoons balsamic vinegar
2 tablespoons fresh grated Parmesan cheese
30 basil leaves chopped very coarse
30 large shrimp (21-25 count per pound)
6 bamboo skewers soaked in water (1-2 hours)
1/4 cup apple juice
1/4 cup maple syrup
Instructions
Mix basil stuffing and set aside. Remove shrimp shells, leaving only the tail. Butterfly shrimp by cutting down the back of the shrimp and remove vein. Place ½ teaspoons of basil stuffing in each cut. Wrap each shrimp with ½ slice of bacon, leaving only the shrimp tail exposed. Skewer shrimp to secure bacon. Each skewer can hold a full serving of 5 shrimp.
Build a charcoal fire on one side of grill, such that the coals are situated on only one side of the grill, leaving the other side void. This will create an area for lower temperature indirect cooking away from the coals. Preheat grill to 400 degrees F. Place shrimp on grill away from the coals with the tails pointing up. Cook shrimp for 14 minutes at 400°F. Remove from the grill and place the shrimp on a paper towel to absorb excess grease.
Holding the tail, dip each shrimp into KC Masterpiece® Original Barbecue Sauce blend. Place shrimp back onto grill over indirect heat until the sauce caramelizes (about 3 minutes). Remove and serve.
Ingredients
1 teaspoon fresh minced garlic
16 slices bacon cut in half
11/4 cups KC Masterpiece® Original Barbecue Sauce
2 tablespoons balsamic vinegar
2 tablespoons fresh grated Parmesan cheese
30 basil leaves chopped very coarse
30 large shrimp (21-25 count per pound)
6 bamboo skewers soaked in water (1-2 hours)
1/4 cup apple juice
1/4 cup maple syrup
Instructions
Mix basil stuffing and set aside. Remove shrimp shells, leaving only the tail. Butterfly shrimp by cutting down the back of the shrimp and remove vein. Place ½ teaspoons of basil stuffing in each cut. Wrap each shrimp with ½ slice of bacon, leaving only the shrimp tail exposed. Skewer shrimp to secure bacon. Each skewer can hold a full serving of 5 shrimp.
Build a charcoal fire on one side of grill, such that the coals are situated on only one side of the grill, leaving the other side void. This will create an area for lower temperature indirect cooking away from the coals. Preheat grill to 400 degrees F. Place shrimp on grill away from the coals with the tails pointing up. Cook shrimp for 14 minutes at 400°F. Remove from the grill and place the shrimp on a paper towel to absorb excess grease.
Holding the tail, dip each shrimp into KC Masterpiece® Original Barbecue Sauce blend. Place shrimp back onto grill over indirect heat until the sauce caramelizes (about 3 minutes). Remove and serve.
Grilled Pineapple with Coconut Black Sticky Rice
RECIPE INGREDIENTS 1 1/2 cups water
1 cup black sticky rice (see Note)
1 14-ounce can lite coconut milk
1/2 teaspoon ground cardamom
3 tablespoons finely chopped palm sugar (see Note) or packed brown sugar
1/2 teaspoon salt
1 small ripe pineapple, peeled, cored and cut into 1/2-inch-thick slices
Notes: Black sticky rice, often called Forbidden rice, has a sweet, nutty taste, is high in fiber and is a good vegetarian source of iron. When cooked the brown-black rice turns a shade of purple-black. It may also be labeled "black glutinous rice" or "black sweet rice." Sushi rice, brown rice or regular white rice cannot be substituted for black sticky rice.
PALM SUGAR, an unrefined sweetener similar in flavor to brown sugar, is used in sweet and savory Asian dishes. Commonly available in pod-like cakes, but is also sold in paste form at Asian markets. Store as you would other sugar.
Tip: How to oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack.
DIRECTIONS Combine water and rice in a medium saucepan. Bring to a boil, reduce heat to maintain a gentle simmer, cover and cook until the rice has absorbed all the water, about 20 minutes. The rice should be cooked yet still somewhat firm.
Bring the coconut milk to a boil in another medium saucepan. Reduce heat to medium-low, add cardamom, sugar and salt. Stir until the sugar and salt are dissolved. Set aside 3/4 cup of the seasoned coconut milk. Add the rice to the pan with the remaining seasoned coconut milk, return to a gentle simmer, cover and cook until the rice softens and absorbs almost all the liquid, about 15 minutes.
Meanwhile, preheat grill to high. Oil the grill rack (see Tip). Grill the pineapple slices until slightly charred and softened, 1 to 2 minutes per side. Transfer to a cutting board; let stand until cool enough to handle. Chop the pineapple.
Serve rice and pineapple with the reserved coconut milk drizzled on top. Serve hot or at room temperature. Variation: White sticky rice can be substituted for the black sticky rice, but the cooking time in Step 1 will be 12 to 15 minutes and, in Step 2, 10 to 15 minutes. Check the rice while it's cooking to prevent scorching.
RECIPE INGREDIENTS 1 1/2 cups water
1 cup black sticky rice (see Note)
1 14-ounce can lite coconut milk
1/2 teaspoon ground cardamom
3 tablespoons finely chopped palm sugar (see Note) or packed brown sugar
1/2 teaspoon salt
1 small ripe pineapple, peeled, cored and cut into 1/2-inch-thick slices
Notes: Black sticky rice, often called Forbidden rice, has a sweet, nutty taste, is high in fiber and is a good vegetarian source of iron. When cooked the brown-black rice turns a shade of purple-black. It may also be labeled "black glutinous rice" or "black sweet rice." Sushi rice, brown rice or regular white rice cannot be substituted for black sticky rice.
PALM SUGAR, an unrefined sweetener similar in flavor to brown sugar, is used in sweet and savory Asian dishes. Commonly available in pod-like cakes, but is also sold in paste form at Asian markets. Store as you would other sugar.
Tip: How to oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack.
DIRECTIONS Combine water and rice in a medium saucepan. Bring to a boil, reduce heat to maintain a gentle simmer, cover and cook until the rice has absorbed all the water, about 20 minutes. The rice should be cooked yet still somewhat firm.
Bring the coconut milk to a boil in another medium saucepan. Reduce heat to medium-low, add cardamom, sugar and salt. Stir until the sugar and salt are dissolved. Set aside 3/4 cup of the seasoned coconut milk. Add the rice to the pan with the remaining seasoned coconut milk, return to a gentle simmer, cover and cook until the rice softens and absorbs almost all the liquid, about 15 minutes.
Meanwhile, preheat grill to high. Oil the grill rack (see Tip). Grill the pineapple slices until slightly charred and softened, 1 to 2 minutes per side. Transfer to a cutting board; let stand until cool enough to handle. Chop the pineapple.
Serve rice and pineapple with the reserved coconut milk drizzled on top. Serve hot or at room temperature. Variation: White sticky rice can be substituted for the black sticky rice, but the cooking time in Step 1 will be 12 to 15 minutes and, in Step 2, 10 to 15 minutes. Check the rice while it's cooking to prevent scorching.
Where does one find black sticky rice?
http://www.cnn.com/2010/HEALTH/08/26/black.rice.new.brown/
http://www.blackrice.com/
http://www.vitacost.com/productResu...ack rice&mtp=sQ2jatD5k|pcrid|13294404491|mt|e
http://www.lotusfoods.com/Organic-F...oods@Organic?gclid=COjFztCDtbACFQ9whwodRE6FXA
http://www.tropicaltraditions.com/organic_heirloom_rice.htm?gclid=CMndpc-DtbACFQF_hwodvzkLUw
I want some of that shit that samsneed be grillin' up down there in H-Tine.
Barbecued Baby Back Ribs
RECIPE INGREDIENTS 3 tablespoons salt
3 tablespoons black pepper
3 tablespoons brown sugar
3 tablespoons paprika
2 teaspoons ground cumin
2 teaspoons dry mustard
4 pounds baby back pork ribs (about 4 half racks)
Disposable 9-by-6-by-1-inch aluminum broiler pans
2 cups hickory wood chips, soaked in water 1 hour, drained
3 cups good-quality purchased barbecue sauce
DIRECTIONS Mix first 6 ingredients in small bowl to blend. Sprinkle most spice mixture over both sides of ribs, patting with your fingers to adhere. Cover and refrigerate ribs at least 2 hours.
If using charcoal barbecue: Mound charcoal briquettes in barbecue and burn until light gray. Using tongs, carefully divide hot briquettes into 2 piles, 1 pile at each side of barbecue. Place empty broiler pan between piles. Sprinkle each pile with generous 1/2 cup hickory chips. Position grill at least 6 inches above briquettes. Position vents on barbecue so that chips smoke and briquettes burn but do not flame and temperature registers 350 degrees F.
If using a gas grill: Set up for indirect grilling and place wood chips in the smoker box or wrap in foil and place on one of the burners. With some gas grills, you need to preheat the grill to high until you see smoke, then reduce the heat to the desired temperature.
Place ribs in rib rack and place on grill. Cook until meat pulls back 1/4 inch from ends of bones and meat is very tender, about 1 hour 30 minutes. On a charcoal grill, you'll need to add 10 fresh coals to each side after 10 minutes. Don't over-cook. I like a rib that has some chew to it.
During last 10 minutes of cooking, brush both sides of ribs with sauce. Cook ribs directly over fire to caramelize sauce. Transfer ribs to platter. Sprinkle ribs with a little more spice mixture and brush with more sauce. Let ribs rest 5 minutes Serve, passing remaining sauce separately, if desired.
VARIATION:
Oven Method - Preheat oven to 350 degrees F. Rub and marinate ribs as described above. Place in roasting pan and roast ribs until well-browned and meat is very tender, about 1 hour 30 minutes. Cover ribs with foil if beginning to dry out. Brush with sauce during last 10 minutes of baking. Serve as described above.
RECIPE INGREDIENTS 3 tablespoons salt
3 tablespoons black pepper
3 tablespoons brown sugar
3 tablespoons paprika
2 teaspoons ground cumin
2 teaspoons dry mustard
4 pounds baby back pork ribs (about 4 half racks)
Disposable 9-by-6-by-1-inch aluminum broiler pans
2 cups hickory wood chips, soaked in water 1 hour, drained
3 cups good-quality purchased barbecue sauce
DIRECTIONS Mix first 6 ingredients in small bowl to blend. Sprinkle most spice mixture over both sides of ribs, patting with your fingers to adhere. Cover and refrigerate ribs at least 2 hours.
If using charcoal barbecue: Mound charcoal briquettes in barbecue and burn until light gray. Using tongs, carefully divide hot briquettes into 2 piles, 1 pile at each side of barbecue. Place empty broiler pan between piles. Sprinkle each pile with generous 1/2 cup hickory chips. Position grill at least 6 inches above briquettes. Position vents on barbecue so that chips smoke and briquettes burn but do not flame and temperature registers 350 degrees F.
If using a gas grill: Set up for indirect grilling and place wood chips in the smoker box or wrap in foil and place on one of the burners. With some gas grills, you need to preheat the grill to high until you see smoke, then reduce the heat to the desired temperature.
Place ribs in rib rack and place on grill. Cook until meat pulls back 1/4 inch from ends of bones and meat is very tender, about 1 hour 30 minutes. On a charcoal grill, you'll need to add 10 fresh coals to each side after 10 minutes. Don't over-cook. I like a rib that has some chew to it.
During last 10 minutes of cooking, brush both sides of ribs with sauce. Cook ribs directly over fire to caramelize sauce. Transfer ribs to platter. Sprinkle ribs with a little more spice mixture and brush with more sauce. Let ribs rest 5 minutes Serve, passing remaining sauce separately, if desired.
VARIATION:
Oven Method - Preheat oven to 350 degrees F. Rub and marinate ribs as described above. Place in roasting pan and roast ribs until well-browned and meat is very tender, about 1 hour 30 minutes. Cover ribs with foil if beginning to dry out. Brush with sauce during last 10 minutes of baking. Serve as described above.
