Showing posts with label BBQ recipes. Show all posts
Showing posts with label BBQ recipes. Show all posts

Tuesday, November 4, 2014

Bacon Wrapped Cheesy Hot Dogs

Bring the flavor to your next cookout with these Bacon Wrapped (chicken, beef, or turkey) Hot Dogs.


Kraft Thick'n Spicy BBQ sauce or replace with a BBQ sauce your family enjoys.
Hot Dogs (Chicken, Beef, or Turkey):
8 good quality hot dogs (I used Ball Park Angus Beef Bun Sized Franks)
2 oz sharp cheddar cheese sliced and then cut into thin strips
16 slices of precooked bacon (I used Jimmy Dean fully cooked hickory smoke bacon)
¼ cup butter melted
8 hot dog buns


Pour Kraft Thick'n Spicy BBQ sauce into a small bowl.

Cut a pocket lengthwise in each hot dog.

Fill the pockets of each hot dog with a couple of the strips of cheese.

Wrap each hot dog with 2 slice of the bacon, using toothpicks to secure the bacon on the hot dogs.

Place on the grill cheese side up and cook over medium low heat until the cheese in is nice and melted.

While the hot dogs cook, brush inside of the buns with melted butter and place butter side down on the grill. 

Grill until toasted and golden brown.

When hot dogs are fully cooked remove from the grill and remove the toothpick. Serve on the toasted buns along the the sauce you prepared earlier.

Saturday, November 1, 2014

Savory Asian-Style Ribs

Ribs no longer have to be one of those things you only eat in the grilling season. So pull out the slow cooker and whip up a batch of “Savory Asian-Style Ribs”.


2 full racks baby back pork ribs, split into 
3 sections each
¾ cup lite soy sauce
3 Tablespoons peanut butter 
3 Tablespoons honey 
2 Tablespoons white vinegar 
3 cloves of garlic; minced 
½ teaspoon onion powder 
2 Tablespoons sesame oil 
1 teaspoon Chinese hot sauce 
½ teaspoon white pepper 
2 Tablespoons minced fresh ginger
¾ cup maraschino cherries 
½ cup rice wine vinegar 
Bottled water to cover 
5 scallions or 1 Texas scallion; chopped


Place ribs in crock pot Combine soy sauce ginger, cherries, rice wine vinegar and water mix until well combined.

Pour mixture over ribs. 

Cover; cook on low for 6 to 8 hours or on high for 3 to 4 hours or until pork is done.

Sprinkle with scallions before serving.

Friday, October 31, 2014

Hickory Smoked Texas BBQ Chicken

BBQ Chicken

Slow cooked in barbecue sauce on the grill. Barbecued chicken with Texas size hickory smoke flavor."


2 (12 fluid ounce) cans beer
2 cups hickory wood chips, or as much
as you like
2 cups barbeque sauce
salt and pepper to taste
heavy duty aluminum foil
4 chicken leg quarters


Preheat an outdoor grill for medium heat. 

Coat the grill surface lightly with oil. 

Pour beer into a pan or bowl, and add wood chips. 

Let soak while the grill heats up.

When the coals are ready, sprinkle the hickory chips over them. 

Place chicken pieces on the grill, cover, and cook for 15 minutes. 

Turn over, cover and grill for an additional 15 minutes. 

Remove the chicken pieces from the grill, and place each leg quarter onto a large square of aluminum foil. 

Cover with barbeque sauce, and fold the foil into a packet around each piece of chicken.

Return chicken packets to the grill, and cook for an additional 15 minutes per side. 

Remove packets, and serve with more BBQ sauce.

Wednesday, October 29, 2014

Easy Caribbean Jerk Chicken Wings

If you've ever eaten jerk pork then you'll love this "Easy Caribbean Jerk Chicken Wings" recipe that calls for all the fixings for a hot and spicy summer barbecue.


1 dozen split chicken wings
2 tablespoons dried minced onion
2 1/2 teaspoons dried thyme
2 teaspoons ground allspice
2 teaspoons ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
2 tablespoons olive oil


Rise chicken wings with cold water and pat dry.

In a small bowl, stir together the dried onion, thyme, allspice, ground black pepper, cinnamon, cayenne pepper, and salt.

Coat the chicken wings lightly with oil, then rub seasoning onto meat.

Pour them into your foil pack
 fold end of foil pack shut.

Top with cilantro and serve with lime wedges.

Grill over medium-high heat, turning often, 25-30 minutes.

Tuesday, October 28, 2014

Vegetable Recipes

BBQ and Grilling

BBQ Glazed Country Ribs

Nothing says barbecue like ribs (pork or beef), and these BBQ Glazed Country Ribs are an example delicious.


cup ketchup
1/2 cup water
1/4 cup finely chopped onion
1/4 cup cider vinegar or wine vinegar
1/4 cup mild-flavored molasses
tablespoons Worcestershire sauce
teaspoons chili powder
2 cloves garlic, minced
2 1/2 - 3 pounds pork country-style ribs


For sauce, in a medium saucepan combine ketchup, water, onion, vinegar, molasses, Worcestershire sauce, chili powder, and garlic. 

Bring to boiling; reduce heat. 

Simmer, uncovered, for 10 to 15 minutes or until desired consistency, stirring often.

Trim fat from ribs. 

For a charcoal grill, arrange medium-hot coals around a drip pan. 

Test for medium heat above pan. 

Place ribs, bone-side down, on grill rack over pan. (Or, place ribs in a rib rack; place on grill rack.) 

Cover and grill for 1-1/2 to 2 hours or until tender, brushing occasionally with sauce during the last 10 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place ribs in a roasting pan, place on grill rack, and grill as above.) 

Pass remaining sauce with ribs. 

Delicious Pork Souvlaki

Pork Souvlaki is perfect for BBQ or grilling... and great served over a bed of rice.


1 lb boneless pork
4 tbsp olive oil
4 tbsp lemon juice, freshly squeezed
3 garlic cloves (or to taste), pressed
1 tsp dried oregano
Our Cucumber Tzatziki Sauce for garnish
Sea salt and pepper to taste


Cut pork into cubes about 1” square, discarding any fat.

To make marinade, in a 2-qt baking dish, mix olive oil, lemon, garlic and oregano. Add pork pieces to marinade and toss to coat. 

Cover with plastic wrap and refrigerate for at least 2 hours.

Remove pork pieces from marinade and discard marinade. 

Thread pork onto skewers. 

Either grill or broil kabobs until meat is no longer pink in the middle, roughly 4 minutes each side over medium heat.

Serve with Cucumber Tzatziki Sauce on the side

BBQ and Grilling Lamb

BBQ & Grilling Lamb Recipes

Grilled Lamb Chops and Portabella Mushrooms

Grilled Lamb Chops and Portabella Mushrooms is a full meal--main course and side--cooks up right on your grill that is absolutely delicious.


3/4 cup peach preserves
1 tablespoon balsamic vinegar
1/4 teaspoon black pepper
1/8 teaspoon Sea Salt
4 (5 ounce, 2-inch thick) lamb chops
1/4 cup olive oil
1 teaspoon dried rosemary
4 large portobello mushrooms


Stir peach preserves together with vinegar, pepper, and salt in a bowl.

Measure out 1/3 cup and place with the lamb in a large plastic resealable bag.

Seal and refrigerate both the lamb and the rest of the peach mixture for 2-4 hours.

Preheat grill to medium and lightly oil grate.

Whisk olive oil with the rosemary and coat mushrooms with the mixture. 

Drain lamb chops from marinade.

Place mushrooms and lamb on the grill and cook for 16 to 20 minutes, flipping midway through cooking time, until lamb reaches an internal temperature of 145 degrees F for medium rare.

Grilled Lamb Cutlets


Lamb cutlets pack a lot of flavor so try them out on the grill with this easy recipe.


3 tablespoons olive oil
1 garlic clove, finely chopped
1 teaspoon fresh lemon thyme leaves
12 lamb cutlets


Combine olive oil, garlic, and thyme in a large resealable plastic bag. 

Add lamb cutlets, seal, turn to coat, and let stand for 10 minutes.

Preheat grill to medium.

Grill lamb for about 5 minutes, then flip and cook until lamb is cooked through (about another 5 minutes). 


Grilled Lamb Chops

Lamb chops grilled to perfection; a true gourmet dinner on the grill. 


2 tablespoons finely chopped sweet onion
3 tablespoons olive oil
1 cup dry red wine
1 teaspoon butter
1/4 teaspoon dried thyme
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
4 (6 ounce) lamb rib chops


Pour 1 teaspoon onion in a saucepan and set over medium heat.

Add onion and cook, stirring, for about 6 minutes to soften.

Pour wine into the saucepan. 

Simmer until the wine reduces down to 2 tablespoons. 

Add butter and dried thyme. 


Preheat grill to medium and lightly oil grate.

In a bowl, stir garlic together with salt and pepper. 

Season pork chops on both sides with the mixture.

Grill lamb chops for about 15 minutes, flipping midway through cooking time, until meat reaches 160 degrees F internally.Allow lamb chops to rest for about 5 minutes. 

Then slice and serve with wine sauce spooned over each serving.

Gyro Burgers

Tonight, turn traditional cookout cuisine on its head with this AWESOME Mediterranean-style Gyro Burgers topped with Cucumber Tzatziki Sauce.


Gyro Burgers

1 pound ground lamb*
2 cloves garlic, minced
1/2 white onion, finely chopped or grated
1 1/2 teaspoons dried marjoram
1 1/2 teaspoons dried rosemary
Salt and pepper, to taste
1/2 red onion, sliced for garnish
1 tomato, sliced for garnish
2 cups lettuce, shredded for garnish
4 pitas, halved

Tip: We love the bold, earthy flavor of dried herbs in this recipe, but you can use fresh versions of rosemary and marjoram, too. Since dried herbs are stronger, use 1 tablespoon of fresh herbs as a substitute for 1 teaspoon of dried.


In a medium-size mixing bowl, combine the lamb, garlic, onion, marjoram and rosemary with clean hands.

Shape the meat into 4 evenly sized patties. 

Season both sides with salt and pepper. 

Grill over medium high heat for 3 to 4 minutes on each side, or until a meat thermometer registers 160°F.

Place each patty in a halved pita. Garnish with onion, tomato, lettuce and Cucumber Tzatziki Sauce, then serve.

Tip: For perfectly even patties, pat your meat into the bottom of the bowl, then score it into four quadrants with the side of your hand. 

Denver Burger Dogs

This “Denver Burger Dog” is far more than a hot dog shaped cheeseburger. It’s a testament to American ingenuity and being close to the right place at the right time. The perfect burger dog for your game day party!

Ingredients: Makes 12 Burgers

2 pounds ground lamb
2 jalepeno
2 tablespoon minced, fresh ginger
2 tablespoon minced garlic
2 tablespoons chopped onions
1/2  teaspoon grated lime zest
1/2 cup freshly squeezed lime juice
4 tablespoons chopped fresh parsley leaves
1/2 cup freshly chopped mint
2 teaspoons sea salt
2 teaspoon freshly ground black pepper
1/2  cup olive oil
8 hamburger buns
16 strips bacon cooked, cut in half
lettuce leaves torn into pieces
2 thinly sliced tomatoes
8 slices of pepper jack cheese
Hidden Valley Smoked Bacon Ranch Sandwich Spread & Dip


Combine the jalapeƱo, ginger, garlic, onion, lime zest, lime juice, parsley, and mint in a small bowl.

Whisk in the vegetable oil.

In a large bowl add lamb and mixture, mix well.

Refrigerate for up to 2 hours.

Make 12 equal burger dogs by rolling them until you have the shape of a hot dog.

Preheat a grill pan or grill to medium.

Season with sea salt and pepper, and drizzle with 1 tablespoons of the olive oil.

Place the patties on the grill or grill pan and cook for 3 to 5 minutes.

Rotate the burger dogs.

Then turn the burger dogs over and repeat, cooking until the patty is cooked through, 10 to 15 minutes total or cook until it is at the desired degree of rareness.

Remove the burger dogs from the grill pan and set it aside

Brush the remaining 2 tablespoons olive oil over the insides of the buns, and cook them on the grill or grill pan until toasted.

Remove from the pan.

To assemble:

Spread the Hidden Valley Smoked Bacon Ranch Sandwich Spread over the inside of the top halves of the buns and over the inside of the bottom halves.

Add a burger dog, 4 pieces of bacon, tomato slices, and lettuce and cheese to each half, and cover with the tops.

Serve immediately.