taxbaum

Ingredients:

Espresso-Chili Rub:

2 TBSP Espresso powder
1 TBSP Ancho chili powder
1 TBSP Chipotle chili powder
1 TBSP Smoked paprika
1/2 TBSP Kosher salt
1 1/2 TSP Fresh ground black pepper
1 TBSP Freshly ground fennel seed
1/2 TBSP Dried marjoram leaves
1/2 TBSP Dried sage
1/2 TBSP Dried oregano leaves

Bourbon-BBQ Sauce:

2 TBSP butter
1 TBSP Extra Virgin Olive Oil
1 Vidalia Onion finely chopped
4 cloves garlic minced
2 Cups Bourbon plus 1/4 Cup
1 32-ounce can plum tomatoes seeded and pureed.
2 cups beef broth
1/2 cup catsup
1/4 cup red wine vinegar
1/4 cup worcestershire sauce
1/4 cup light brown sugar
1/4 cup clover honey
1/4 cup mollases
1/4 cup dijon mustard
3 chipotle chilies in adobo sauce pureed with 2 TBSP of the adobo sauce
2 TBSP ancho chili powder

Grilled Vidalia onions:

2 Vidalia onions cut into 1/2 inch rings
1 TBSP Ancho chili powder
1 TBSP Chipotle chili powder
1 TBSP Smoked paprika
1/2 TBSP Kosher salt
1 1/2 TSP Fresh ground black pepper
1 TBSP Freshly ground fennel seed
1/2 TBSP Dried marjoram leaves
1/2 TBSP Dried sage
1/2 TBSP Dried oregano leaves

To make:

Mix all of the spice rub together in a medium sized bowl. Liberally rub the rub onto the steaks and place steaks into a ziploc bag and refrigerate for 4 hours.
Heat butter and EVOO in a big enough pot to fit all of the sauce ingredients over medium heat. When hot add chopped onions and cook onions till translucent about 3-5 minutes. Then add the 2 cups of bourbon and cook until the alcohol has evaporated. Add the tomato puree and beef broth and simmer the mixture for 10 minutes. Then add the rest of the ingredients for the sauce and simmer for 30 minutes stirring often. Finally when cool enough to transfer, transfer sauce into a food processer or blender and blend till smooth. Season the sauce with salt and pepper to taste.
For the steaks. Remove steaks and place on counter until they come up to room temperature. Preheat your gas or charcoal grill to medium heat. When steaks are ready oil your grill and place steaks onto the grill and grill for 5 minutes or until nicely browned. Flip steaks over and turn down the grill to low and cook until your desired doneness. Then remove steaks and place on a platter and cover the steaks with aluminum foil and let rest for 10 minutes. while resting mix the spice rub for the vidalia onions with the onions to coat evenly. Then skewer the onions and grill until nicely browned on both sides and the onions have been cooked fully through. Serve with the steaks.
When ready to serve the steaks heat back up the sauce and pour some of the sauce over the steaks and serve the rest of the sauce on the side.
Enjoy

v5dmm

Grilled Wild Alaskan Salmon with Fresh Southwestern Relish

2 LB. wild Alaskan Salmon #559, thawed and patted dry
1/2 c. red onion, chopped
Small fist of fresh cilantro leaves, (about ½ cup) trimmed and cut into ribbons
1 cup Kalamata black olives, chopped
3 TBSP red wine vinegar
3 TBSP extra virgin olive oil (plus more for brushing grill)
Dash salt
¼ tsp. freshly ground black pepper

1. Prepare Southwestern Relish by mixing together chopped onions, cilantro, black olives, vinegar and olive oil. Season relish with salt and pepper as desired and set aside until serving time.
4. Season salmon with salt and pepper. Brush grill and place salmon on a non-stick heated grill and cook directly over medium coals for 8 to 10 minutes, turning once halfway through cooking time, until fish flakes and is opaque when pulled apart with a fork. Serve immediately and top with Southwestern Relish.

MariaS

Barbecue Lamb Kebab
2-2½ pounds lamb (leg or shoulder), cut into approx 1 inch cubes
3 large onions, cut into quarters
1½ cups lemon juice
3 tablespoons olive oil
1½ tablespoons oregano (fresh is best but dried is fine)
1½ teaspoons salt
1½ teaspoons pepper
3 cups plain unsweetenedl yogurt, optional for serving

In a large bowl, combine the lamb, lemon juice, oregano, salt & pepper.
Mix thoroughly so the lamb is well coated
Cover with plastic wrap and refrigerate for approximately 6 hours.
If you’re going to be using wooden skewers, make sure you’ve soaked them for 30 minutes in cold water which will prevent them from charring on the grill.
After lamb has marinated, alternately thread the lamb and onion segments onto skewers.
Over a medium-high heat, barbecue the shish-kebabs until the lamb has browned and cooked through.
You will need to brush the shish-kebabs a few times with olive oil during the barbecue process.
Serve immediately.
You might like to add a dollop of yogurt to each shish-kebab.
Goes nicely with steamed rice & a Greek salad (ie, feta cheese, olives etc).

Serves: 4.

mamagia

Grilled Chicken with Crunchy Apple Salsa

Salsa
2 cups York or Fuji apples, halved, cored and chopped
3/4 cup (1 large) Anaheim chile pepper, seeded and chopped
1/2 cup chopped onion
1/4 cup lime juice
salt and pepper to taste

Marinade
1/4 cup dry white wine
1/4 cup apple juice
1/2 tsp. grated lime peel
1/2 tsp. salt
Dash pepper
4 medium boneless, skinless chicken breasts

Combine salsa ingredients and mix well; allow flavors to blend about 1/2 hour. Serve over or alongside grilled chicken. Makes 3 cups salsa. For grilled chicken combine marinade ingredients, pour over chicken breasts. Marinate for 20 to 30 minutes. Drain and grill over medium-hot coals, turning once, until chicken tests done. Makes 4 servings.

hardcase

Want to be the talk of the cookout and WOW everybody there. This is the way to do it and will insure that all present will brag about your cooking skills.Can be prepared before cookout and slipped on the grill right before you all eat, and the wonderful aroma will tease everybodys thoughts as to what you are STILL cooking on the grill.Just have the ice cream ready for right after dinner.

Grilled Apple Pie
1 pie

1 unbaked 9-inch pie crust
2-3 cups(3 large apples) granny smith apples, sliced & peeled
1 (3 1/2 ounce) package French vanilla pudding mix (not instant)
Topping
1/4 cup butter, melted
1/2 cup flour
1/4 cup sugar
1/4 cup brown sugar
1/4 cup chopped pecans
1/2 teaspoon cinnamon

1.In mixing bowl, combine apples and pie/pudding mix; toss to coat well.
2.Place in unbaked pie crust.
3.In small bowl, mix all topping ingredients until it's crumbly.
4.Sprinkle over apples and bake at 350° for 35-40 minutes(indirect heat, besure to use thermometer) till topping is golden brown and pie is bubbly.
5.Serve with scoop of ice cream.

cjs_mama2000

This recipe takes time but it is well worth it.

4 Slabs of loin back or spare pork ribs
8 ounces of apple juice ( put juice in a spray bottle)
Dry Rub ( Recipe below)
BBQ Sauce ( Recipe Below)


Dry Rub: ( Prepare 12 – 24 hours prior to grilling)

1 cup salt

2/3 cup paprika

2/3 cup sugar

2/3 cup packed brown sugar

1 tablespoon ground mustard

2 teaspoons white or black pepper

3/4 teaspoon ground celery seed

2 teaspoons powdered onion

2 teaspoons powdered garlic

Mix all the ingredients. Generously sprinkle both sides of the ribs with the rub and massage it in. Place ribs in aluminum foil and let sit at least 12 hours, refrigerated, before grilling.

BBQ Sauce – ****Prepare while ribs are on the grill or smoker****
1 cup ketchup
1 tablespoon Worcestershire sauce
1 cup molasses
2 tablespoons brown sugar
1/4 cup chopped onion
1 tablespoon garlic powder
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
2 tablespoons lemon juice
1 (5.5 ounce) can tomato juice
4 tablespoons coconut rum (I prefer the Malibu Rum )
In a blender or food processor, combine the ketchup, Worcestershire sauce, molasses, brown sugar, onion, garlic powder, ground black pepper, cayenne pepper, lemon juice, tomato juice, and coconut rum. Puree until smooth, and transfer to a saucepan. Place saucepan on the stove over medium heat. Bring mixture to a boil, reduce heat to low, and simmer for about 1 hour, or to desired thickness


Directions for ribs:
Preheat grill or smoker to 275 degrees.
Remove ribs from refrigerator and place on grill in the foil, away from direct heat.
Maintain the temperature at 250- to 275-degrees for 1 hour and 30 minutes,
Open foil and spray ribs with apple juice. Close foil and return to grill.
Spray with apple juice again every 30 minutes until ribs are done.
Remove ribs from the grill and foil and brush them well with barbecue sauce ( to your preference) and put them back on the grill (no foil)for about 10 minutes. Let ribs sit for 5 minutes before cutting.
** Remaining BBQ sauce can be used for “sopping” .

jmw

How much salt in the rub? Thank you.

cjs_mama2000

sorry about that 1 cup of salt

v5dmm

Who won the contest? Thanks. Donna.

v5dmm

anybody? Thanks. I can't find it on the website. Thank you. Donna.