Cook outs
Elder User
Joined: Jan 2002
Posts: 703
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From: Where they take the census by counting the appliances on the front porch and multiplying by five
Cook outs
Man, I've got spring fever bad. It's going to be 80-something here today! Anybody got any great grilling recipes? Manly, stuff now. I'm not looking for raspberry vinagrette salad-type deals. Anything you like to put on the grill and kick back in the hammock with an ice-cold beverage?
Senior User
Joined: Nov 2001
Posts: 180
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From: Augusta
Cook outs
Oh Chuck... OH CHUCK! 
It doesnt take 80 degrees to grill.... Up here, we grill 12 months a year.
I grill everything. If it walks, swims or grows, grill it. One of my favorites? Corn on the cob! Leave it right in the husk. Throw it on the grill for about 40 minutes. If some of silk burns, who cares, just be sure to put the fire out. Rotate the corn once in a while so you don't char one side. SOME brown on the kernals is a HUGE plus. The BEST tasting corn that way.
I sure do wish it were 80 degrees here tho....
It doesnt take 80 degrees to grill.... Up here, we grill 12 months a year.
I grill everything. If it walks, swims or grows, grill it. One of my favorites? Corn on the cob! Leave it right in the husk. Throw it on the grill for about 40 minutes. If some of silk burns, who cares, just be sure to put the fire out. Rotate the corn once in a while so you don't char one side. SOME brown on the kernals is a HUGE plus. The BEST tasting corn that way.
I sure do wish it were 80 degrees here tho....
New User
Joined: Jan 2008
Posts: 0
Likes: 24
Cook outs
Try this:
Boil up a few Pork steaks or Side ribs to get most of the grease out of them.
Drain, place them in some tin foil with Lots of BBQ sauce and Onions
and let them simmer for a few hours.
I have a great Baked Bean Recipe (best in the world) if anyone is interested.
Dennis https://www.ford-trucks.com/user_gallery/sizeimage.php?&photoid=1733&.jpg
[i][font color=red]Calgary,Alberta,Canada[/font][i]
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64-Fairlane500 S/C waiting for a 390-4spd.
68-Mustang 289-Sunlit Gold 80,892Mi
78-Buick LeSabre 403 4V
84 Volvo DL Wagon [/font]
Boil up a few Pork steaks or Side ribs to get most of the grease out of them.
Drain, place them in some tin foil with Lots of BBQ sauce and Onions
and let them simmer for a few hours.
I have a great Baked Bean Recipe (best in the world) if anyone is interested.
Dennis https://www.ford-trucks.com/user_gallery/sizeimage.php?&photoid=1733&.jpg
[i][font color=red]Calgary,Alberta,Canada[/font][i]
https://www.ford-trucks.com/user_gallery/sizeimage.php?&photoid=3140&.jpg
http://community.webshots.com/user/mil1ion
[font color=green] Please Don't Ask Me Any Tough Questions,
"I'm Saving My Memory For When I Develop Alzheimer's" [/font]
[font color=blue]78 F-150 429CJ,Silver,Explorer Pkg.
641/2-Mustang 260,Pre-World's Fair Car.
64-Fairlane500 S/C waiting for a 390-4spd.
68-Mustang 289-Sunlit Gold 80,892Mi
78-Buick LeSabre 403 4V
84 Volvo DL Wagon [/font]
Senior User
Joined: Oct 2001
Posts: 249
Likes: 0
From: TX
Cook outs
Take a leg of lamb and in a hevy frying pan heat some olive oil with fresh black pepper, garlic and fresh parsly. Sear the leg of lamb in the olive oil. Take the leg of lab and cook it on the spit for about 6 or 7 hours gril should be kept at about 175. I do this with prime rib as well. We like ours to be about 160 iside temp when we take it off. Let it sit for about 10 or 15 min before carving.
Freshman User
Joined: Jan 2002
Posts: 42
Likes: 0
From: Hot Springs
Cook outs
This is a family tradition around here and ya gotta have a large grill or smoker for this too. Take a venison ham or shoulder and season it with whatever you like( we use greek seasoning or creole seasoning with some salt, black pepper, red pepper, and chopped garlic all over the meat). Place the meat in an aluminum roasting pan and cut up an onion or two and some apples and spread them around the meat add about an inch of water to the pan. Cover the pan with foil to create a tight seal and put it in the grill and walk away for three hours. Come back and check for doneness. If the meat is done reomve the foil and allow it to smoke some but don't let it dry out.
This is a great way to cook turkeys too.
This is a great way to cook turkeys too.
Senior User
Joined: Oct 2001
Posts: 145
Likes: 0
Cook outs
My favourite..a cold beer a few of these...
No sense having one...of either...
http://www3.ns.sympatico.ca/randy.jewers/snack.jpg
No sense having one...of either...
http://www3.ns.sympatico.ca/randy.jewers/snack.jpg
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Senior User
Joined: Nov 2001
Posts: 200
Likes: 0
From: Virginia
Cook outs
Beer Can Chicken!!!!
It is the oddest looking thing I have ever cooked. The chicken is pretty much sitting on the beer can roasting upright. I use all of the rub and put it between the skin and the meat. Great for parties.
Mark
BEER CAN CHICKEN
This odd recipe makes some of the most moist, succulent, flavorful barbecued chicken I've ever tasted. The secret: an open can of beer is inserted into the cavity of the bird, which is cooked upright on the grill. Besides being incredibly tender, the bird makes a great conversation piece. The recipe was inspired by the Bryce Boar Blazers, a barbecue team from Texas I met at the Memphis in May World Championship Barbecue Cooking Contest. The proper beverage? Beer, of course.
1 large whole chicken (4 to 5 pounds)
3 tablespoons Memphis Rub* or your favorite dry barbecue rub
1 can (12 ounces) beer
1. Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets, and set aside for another use. Rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Sprinkle 1 tablespoon of the rub inside the body and neck cavities, the rub another 1 tablespoon all over the skin of the bird. If you wish, rub another 1/2 tablespoon of the mixture between the flesh and the skin. Cover and refrigerate the chicken while you preheat the grill.
2. Set up the grill for indirect grilling** placing a drip pan in the center. If using a charcoal grill, preheat it to medium.
If using a gas grill, place all the wood chips in the smoker box and preheat the grill to high; then, when smoke appears, lower the heat to medium.
3. Pop the tab on the beer can. Using a "church key" –style can opener, make 6 or 7 holes in the top of the can. Pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity.
4. When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird.
5. Cover the grill and cook the chicken until fall-off-the-bone tender, 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour.
6. Using tongs, lift the bird to a cutting board or platter, holding the metal spatula underneath the beer can for support. (Have the board or platter right next to the bird to make the move shorter. Be careful not to spill hot beer on yourself.) Let stand for 5 minutes before carving the meat off the upright carcass. (Toss the beer can out along with the carcass.)
*Memphis Rub
1/4 cup paprika
1 tablespoon firmly packed dark brown sugar
1 tablespoon granulated sugar
2 teaspoons salt
2 teaspoons accent (MSG; optional)
1 teaspoon celery salt
1 teaspoon freshly ground black pepper
1 to 3 teaspoons cayenne pepper, or to taste
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder
Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat or light for up to six months. Makes about 1/2 cup. Enough for 4 to 6 racks of ribs.
** Indirect grilling on a Charcoal Grill:
To set up you grill for indirect grilling, light the coals. When they are blazing red, use tongs to transfer them to opposite sides of the grill, arranging them in two piles. Some grills have special half-moon-shaped baskets to hold the coals at the sides; others have wire fences that hook onto the bottom gate. Let the coals burn until they are covered with a thin layer of gray ash. Set the drip pan in the center of the grill, between the mounds of coals. Place the food on the grate over the drip pan, and cover the grill. You’ll need to add about 10 to 12 fresh briquettes to each side after an hour of cooking.
If you want to add a smoke flavor, add 1 to 2 cups of presoaked wood chips, or 2 to 4 chunks, to the coals just before you start to cook, and again whenever you replenish the coals.
Serves 4 to 6.
The Barbecue Bible
Steven Raichlen
Workman Publishing
It is the oddest looking thing I have ever cooked. The chicken is pretty much sitting on the beer can roasting upright. I use all of the rub and put it between the skin and the meat. Great for parties.
Mark
BEER CAN CHICKEN
This odd recipe makes some of the most moist, succulent, flavorful barbecued chicken I've ever tasted. The secret: an open can of beer is inserted into the cavity of the bird, which is cooked upright on the grill. Besides being incredibly tender, the bird makes a great conversation piece. The recipe was inspired by the Bryce Boar Blazers, a barbecue team from Texas I met at the Memphis in May World Championship Barbecue Cooking Contest. The proper beverage? Beer, of course.
1 large whole chicken (4 to 5 pounds)
3 tablespoons Memphis Rub* or your favorite dry barbecue rub
1 can (12 ounces) beer
1. Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets, and set aside for another use. Rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Sprinkle 1 tablespoon of the rub inside the body and neck cavities, the rub another 1 tablespoon all over the skin of the bird. If you wish, rub another 1/2 tablespoon of the mixture between the flesh and the skin. Cover and refrigerate the chicken while you preheat the grill.
2. Set up the grill for indirect grilling** placing a drip pan in the center. If using a charcoal grill, preheat it to medium.
If using a gas grill, place all the wood chips in the smoker box and preheat the grill to high; then, when smoke appears, lower the heat to medium.
3. Pop the tab on the beer can. Using a "church key" –style can opener, make 6 or 7 holes in the top of the can. Pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity.
4. When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird.
5. Cover the grill and cook the chicken until fall-off-the-bone tender, 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour.
6. Using tongs, lift the bird to a cutting board or platter, holding the metal spatula underneath the beer can for support. (Have the board or platter right next to the bird to make the move shorter. Be careful not to spill hot beer on yourself.) Let stand for 5 minutes before carving the meat off the upright carcass. (Toss the beer can out along with the carcass.)
*Memphis Rub
1/4 cup paprika
1 tablespoon firmly packed dark brown sugar
1 tablespoon granulated sugar
2 teaspoons salt
2 teaspoons accent (MSG; optional)
1 teaspoon celery salt
1 teaspoon freshly ground black pepper
1 to 3 teaspoons cayenne pepper, or to taste
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder
Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat or light for up to six months. Makes about 1/2 cup. Enough for 4 to 6 racks of ribs.
** Indirect grilling on a Charcoal Grill:
To set up you grill for indirect grilling, light the coals. When they are blazing red, use tongs to transfer them to opposite sides of the grill, arranging them in two piles. Some grills have special half-moon-shaped baskets to hold the coals at the sides; others have wire fences that hook onto the bottom gate. Let the coals burn until they are covered with a thin layer of gray ash. Set the drip pan in the center of the grill, between the mounds of coals. Place the food on the grate over the drip pan, and cover the grill. You’ll need to add about 10 to 12 fresh briquettes to each side after an hour of cooking.
If you want to add a smoke flavor, add 1 to 2 cups of presoaked wood chips, or 2 to 4 chunks, to the coals just before you start to cook, and again whenever you replenish the coals.
Serves 4 to 6.
The Barbecue Bible
Steven Raichlen
Workman Publishing
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Posting Guru
Joined: Oct 2000
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From: Southern MD
Cook outs
Take a whiff of this!
[img src="http://www.easyad.net/demo/listings/13a.jpg"]
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'94 E-150 Conversion Van 4.9 / C-6 -- '89 Mustang LX 5.0
[hr]
Fleet Owner
Joined: Aug 2001
Posts: 29,941
Likes: 46
From: Drummonds, TN USA
Cook outs
And then there's a simple BBQ sauce you can make a gallon or so at a time of:
2 28oz cans of crushed tomatoes
2 1/2 cups of vinegar
1 1/2 to 3 oz of chili powder (1/2 to 1 whole shaker bottle)
1 tablespoon of oregano
1/8 to 1/4 cup garlic powder
1/8 cup of salt
1 28 oz can of tomato sauce if you want it thinner
1/8 to 1/4 bottle of hickory smoke flavoring
Mix all ingredients except hickory smoke flavoring, and let stand so the dry spices can hydrate and mingle, add smoke flavoring and store in quart bottles.
Can be used as a marinade - adding wine or beer to it is an option
To use as a glaze, add some brown sugar and black pepper to about a cup full. Brush it on when the meat is nearly done for a crisp but tastey outer coating.
Soy sauce can be substituted for the salt if using for chicken.
2 28oz cans of crushed tomatoes
2 1/2 cups of vinegar
1 1/2 to 3 oz of chili powder (1/2 to 1 whole shaker bottle)
1 tablespoon of oregano
1/8 to 1/4 cup garlic powder
1/8 cup of salt
1 28 oz can of tomato sauce if you want it thinner
1/8 to 1/4 bottle of hickory smoke flavoring
Mix all ingredients except hickory smoke flavoring, and let stand so the dry spices can hydrate and mingle, add smoke flavoring and store in quart bottles.
Can be used as a marinade - adding wine or beer to it is an option
To use as a glaze, add some brown sugar and black pepper to about a cup full. Brush it on when the meat is nearly done for a crisp but tastey outer coating.
Soy sauce can be substituted for the salt if using for chicken.
New User
Joined: Jan 2008
Posts: 0
Likes: 24
Cook outs
[updated:LAST EDITED ON 25-Mar-02 AT 06:24 PM (EST)]Okay !! Who killed the Pink Flamingo's ??? (See Above)
Best Darn Beans In The World
INGREDIENTS
(2) of 14oz -19oz cans of brown beans (heinz or libby's)
1/3 cup - orange juice or sherry
3/4 cup- ketchup or catsup
3/4 cup - bullseye b.b.q.sauce
(2) of onions (spanish or white)**** minced****
(1) of green pepper (chopped fine)
(1) of red pepper ( chopped fine)
(3) slices side bacon
2-tblsp brown sugar
1-tblsp lemon juice
1-tsp instant coffee
1-dry mustard
1-tsp tabasco
Directions
Saute bacon until just done >>>>drain off some of the fat
in the remaining bacon grease
Add the onion 7 peppers >>>saute until brightest colour
DO NOT OVER COOK
Chop up the bacon and add the rest of the ingredients
Place in casserole dish or bean pot
Cook at 300 for about 1 1/2 -2 hrs
These are a great side dish for a B.B.Q.
ENJOY !!!!!
Dennis https://www.ford-trucks.com/user_gallery/sizeimage.php?&photoid=1733&.jpg
[i][font color=red]Calgary,Alberta,Canada[/font][i]
https://www.ford-trucks.com/user_gallery/sizeimage.php?&photoid=3140&.jpg
http://community.webshots.com/user/mil1ion
[font color=green] Please Don't Ask Me Any Tough Questions,
"I'm Saving My Memory For When I Develop Alzheimer's" [/font]
[font color=blue]78 F-150 429CJ,Silver,Explorer Pkg.
641/2-Mustang 260,Pre-World's Fair Car.
64-Fairlane500 S/C waiting for a 390-4spd.
68-Mustang 289-Sunlit Gold 80,892Mi
78-Buick LeSabre 403 4V
84 Volvo DL Wagon [/font]
Best Darn Beans In The World INGREDIENTS
(2) of 14oz -19oz cans of brown beans (heinz or libby's)
1/3 cup - orange juice or sherry
3/4 cup- ketchup or catsup
3/4 cup - bullseye b.b.q.sauce
(2) of onions (spanish or white)**** minced****
(1) of green pepper (chopped fine)
(1) of red pepper ( chopped fine)
(3) slices side bacon
2-tblsp brown sugar
1-tblsp lemon juice
1-tsp instant coffee
1-dry mustard
1-tsp tabasco
Directions
Saute bacon until just done >>>>drain off some of the fat
in the remaining bacon grease
Add the onion 7 peppers >>>saute until brightest colour
DO NOT OVER COOK
Chop up the bacon and add the rest of the ingredients
Place in casserole dish or bean pot
Cook at 300 for about 1 1/2 -2 hrs
These are a great side dish for a B.B.Q.
ENJOY !!!!!
Dennis https://www.ford-trucks.com/user_gallery/sizeimage.php?&photoid=1733&.jpg
[i][font color=red]Calgary,Alberta,Canada[/font][i]
https://www.ford-trucks.com/user_gallery/sizeimage.php?&photoid=3140&.jpg
http://community.webshots.com/user/mil1ion
[font color=green] Please Don't Ask Me Any Tough Questions,
"I'm Saving My Memory For When I Develop Alzheimer's" [/font]
[font color=blue]78 F-150 429CJ,Silver,Explorer Pkg.
641/2-Mustang 260,Pre-World's Fair Car.
64-Fairlane500 S/C waiting for a 390-4spd.
68-Mustang 289-Sunlit Gold 80,892Mi
78-Buick LeSabre 403 4V
84 Volvo DL Wagon [/font]
Elder User
Joined: Jan 2002
Posts: 703
Likes: 0
From: Where they take the census by counting the appliances on the front porch and multiplying by five
Cook outs
I knew you guys had some great ideas! I'm drooling just reading these. I am printing them out. Love baked beans, corn, venison, BBQ chicken (beer in chicken?! Too cool) Love shrimp boiled in beer, so this has got to be good! Never tried lamb or the grilled lobsters. looks delicious, though. I am definitely trying the BBQ sauce. I've made my own before, but always had to start with a store-bought base.Don't stop now, keep'em comin'.I can smell the grill now. :-staun
Elder User
Joined: Jan 2002
Posts: 703
Likes: 0
From: Where they take the census by counting the appliances on the front porch and multiplying by five
Cook outs
>I got up with Morning and...
>
>it was snowing.
Sorry, Bull. We'll put somethin' on the grill for ya.
>
>it was snowing.
Sorry, Bull. We'll put somethin' on the grill for ya.