Bacon Wrapped Cheesy Hot Dogs

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

Ingredients

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

Directions

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.

Hickory Smoked Texas BBQ Chicken

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

Ingredients

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 Directions

	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.

Garlic Grilled Asparagus

The special thing about this "Garlic Grilled Asparagus" recipe is that it's so simple and you can truly enjoy the all natural flavor of the asparagus.

Ingredients

1 pound fresh asparagus spears; trimmed

2 cloves of fresh garlic; chopped.

1 tablespoon extra-virgin olive oil

Sea salt and pepper to taste

Directions

Grill

Preheat grill for high heat.

Lightly coat the asparagus spears with olive oil and chopped garlic.

Season with salt and pepper to taste.

Grill over high heat for 2 to 3 minutes, or to desired tenderness.

Remove from oven.

Serve.

Stove Top

In a large skillet over medium heat for 5 to 10 minutes, or to desired tenderness.

Oven

Preheat oven 350 degrees F.

Basting with any leftover sauce in 8 minute.

Cook until asparagus spears are fork-tender, 15 to 20 minutes.

Remove from oven.

Serve.

Apple Butter Sweet Potatoes

Deliciously spiced sweet potatoes are grilled or baked with apple butter for a perfect mouth watering blend.

Ingredients

2 large sweet potatoes, sliced and diced

1 cup apple butter

2 Tablespoons brown sugar to taste or Splenda brown sugar

1/2 cup butter
1/4 teaspoon cinnamon

Directions 

Grill

Preheat an outdoor grill medium heat.

Microwave potatoes 8 minutes.

In a bowl, toss the sweet potatoes and apple butter and sugar mix well.

Divide the mixture into 4 portions, places each on a large piece of aluminum foil.

Top each with an equal amount of butter.

Tightly seal foil around each portion.

Place foil packets on the grill, and cook 15-20 minutes, turning every 5 to 10 minutes, until potatoes.

Oven

Preheat an outdoor grill 350.

Place foil packets on a baking sheet.

Bake 20-30 minutes until potatoes.

Spicy BBQ Onions

"Spicy BBQ Onions" is a fast and delicious favorite for everyone that goes great with hot dogs or hamburgers.

Ingredients

1 (18 oz.) bottle of Kraft Thick'n Spicy BBQ Sauce

2 large yellow onions

Directions

Preheat grill for medium heat, or preheat your grill to 350 degrees F (175 degrees C).

Thinly slice each onion.

Place onion slices in a large bowl and pour 1/2 the bottle of Kraft Thick'n Spicy BBQ Sauce.

Mix well.

Place each onion on a separate square of aluminum foil.

Wrap tightly with the foil.

Place onion on the grill or in the oven for 20 to 30 minutes, turning over occasionally.

Garlic Grilled Brussels Sprout

The special thing about this "Garlic Grilled Brussels Sprout" recipe is that it's so simple and you can truly enjoy the all natural flavor of the brussels sprout.

Ingredients

1 pound fresh brussels sprout; trimmed

2 cloves of fresh garlic; chopped.

1 tablespoon extra-virgin olive oil

Sea salt and pepper to taste

Directions

Grill

Preheat grill for high heat.

Microwave brussels sprout for 8 minutes.

Let cool to touch and then place 4-5 brussels sprouts on a skew.

Lightly coat the brussels sprout with olive oil and chopped garlic.

Season with salt and pepper to taste.

Grill over high heat for 2 to 3 minutes, or to desired tenderness.

Remove from skews or leave them on the skews.

Serve.

Stove Top

In a large skillet over medium heat for 8 to 15 minutes, or to desired tenderness.


Oven

Preheat oven 350 degrees F.

Basting with any leftover sauce in 8 minute.

Cook until brussels sprout are fork-tender, 20 to 30 minutes.

Remove from oven.

Serve.

Spicy Werewolf Kabobs

This grilled fiery "Spicy Werewolf Kabobs" goes great with fresh pitas, chopped onion, and sour cream to temper the black magic heat!

Ingredients

1 1/2 pounds beef sirloin, cut into 1/2-inch cubes

10 wooden skewers, soaked in water for 1 hour

2 tablespoons vegetable oil
2 tablespoons beef bouillon granules
2 tablespoons water
3 cloves garlic, minced
2 teaspoons cayenne pepper
1/2 teaspoon salt
1 teaspoon black pepper

	Directions Dissolve bouillon in water.  Stir in the garlic, cayenne pepper, salt, and black pepper.  Toss the meat in the marinade, cover, and marinate in the refrigerator for at least 2 hours.
	Preheat a grill for high heat.
	Skewer the beef cubes, using 6 to 8 pieces per skewer. Pour the oil onto a plate, and roll the skewers in it to coat them on all sides.
	Grill the skewers, turning frequently, until the beef has turned light pink, 12 to 15 minutes.

Slaughterhouse Bacon Cheeseburgers Sliders

If someone ordered a cheeseburger at a steakhouse, you would have to imagine that it would be a mighty good cheeseburger. These sliders are packed full of flavor and so delicious that you will not be able to sever enough of them for your guest.

Ingredients

2 pounds 8--90% lean ground beef

2 tablespoons red onion; minced

1/4 cup Disaronno Amaretto

1/4 cup A1 Steak Sauce

2 Tablespoons Fresh garlic; minced

1/2 teaspoon black pepper

1 cup bacon; cooked and chopped

2/3 cup St. Louis Barbecue Sauce

1 cup Apple, Pear and Golden Raisin Slaw

Kraft Singles American Cheese

Halved slide buns; lightly toasted

Directions

Preheat grill to medium heat.

Place in a large bowl meat, onions, Amaretto, A1, garlic, pepper, and bacon.

Mix well.

Shape into 16 (1/2-inch-thick) patties.

Grill 3-5 minutes on each side or until done to your liking on medium heat.

Top with cheese.

Pour on the bottom halves of the buns barbecue sauce. 

Then place a burger on the bottom halves

Top with a tablespoon or two of coleslaw.

Serve. 

North Carolina Barbecue Wings

The combination "North Carolina Barbecue Wings" is sweet and tangy flavors brings out the absolute best in grilled or smoked pork or poultry.

Ingredients

1 cup prepared yellow mustard

1/2 cup sugar

1/4 cup light brown sugar

3/4 cup cider vinegar

1/4 cup water

2 tablespoons chili powder

1 teaspoon black pepper

1 teaspoon white pepper

1/4 teaspoon cayenne

1/2 teaspoon soy sauce

2 tablespoons butter

1 tablespoon liquid smoke (hickory flavoring)

Directions 

Sauce

Melt butter in a medium sauce pan,

Add all the ingredients.

Mix well.

Add remaining ingredients and reduce heat. 

Simmer for 18 minutes until thickened.

Let cool.

Grilling

Combine marinade ingredients in a large mixing bowl. 

Add wings, toss to coat. 

Cover with plastic wrap and allow to marinate in refrigerator for 4-8 hours.

Preheat grill for high heat.

Place wings on grill. 

Cook for 5 minutes per side.  

Reduce heat to medium and continue cooking for additional 20-25 minutes. 

Baste wings with remaining marinade during first half of cook time. 

Grill wings for 15-20 minutes, turning occasionally. 

When done, remove from grill and serve immediately.

Kansas City Spicy BBQ Wings

This traditional "Kansas City Spicy BBQ Wings" is a thick sweet sauce with a touch of heat to give it a little kick. Easy barbecue wings recipe. 

Ingredients

3 pounds chicken wings

1 cup ketchup
1/4 cup water
1/4 cup vinegar
2/3 cup brown sugar
3 tablespoons olive oil
2 tablespoons paprika
1 tablespoon chili powder
2 cloves garlic, minced
1 teaspoon cayenne

Directions 

Sauce

Heat oil in a saucepan. 

Add garlic and sauté until brown. 

Add remaining ingredients and reduce heat. 

Simmer for 18 minutes until thickened.

Let cool.

Grilling

Combine marinade ingredients in a large mixing bowl.

Add wings, toss to coat.

Cover with plastic wrap and allow to marinate in refrigerator for 4-8 hours.

Preheat grill for high heat.

Place wings on grill.

Cook for 5 minutes per side. 

Reduce heat to medium and continue cooking for additional 20-25 minutes.

Baste wings with remaining marinade during first half of cook time.

Grill wings for 15-20 minutes, turning occasionally.

When done, remove from grill and serve immediately.

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.

Ingredients

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

Directions

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.

BBQ and Grilling Beef

BBQ & Grilling Beef Recipes

Grilled Cola Infused Sirloin Steak

Shut Yo Mouth Burger

All-American Mini Burgers

Spicy Beef Kebobs

Grilled Garlic Marinated Steak

BBQ Glazed Country Ribs

Marinade Steak

Who's Your Daddy Burger

Grilled Roast Beef Panini

Who's Your Daddy Burger

The "Who's Your Daddy Burger" a double deck burger with Swiss and American cheeses, mushrooms, onions and bacon topped with a mouth watering sauce.

Ingredients

4 lbs. 90% Lean Ground Beef (Turkey or Salmon)
8 ounces hickory smoked bacon, chopped
8 ounces mushrooms, sliced
1/2 cup red wine
1/2 stick salted butter
6 Swiss cheese slices
6 American cheese slices
1 medium onion, sliced
6 sesame seeded Kaiser rolls

1 pack of Lipton Onion Soup

Patties

4 lbs. 90% Lean Ground Beef

1 pack of Lipton Onion Soup

1 level tablespoon black pepper

Sauce

1 cup mayonnaise1 tablespoon garlic powder1/2  tablespoon horseradish powder1/3 teaspoon muster powdercracked black pepper to taste

Directions

To make your burger patties add Ground Beef, Lipton Onion Soup, black pepper in a large bowl and mix well. 

The pat each burger out until it is 1/2 inch larger than the rolls you will be using. 

In the center of the burger patties push your thumb down to make a small pit (do not push all the way through the patty).

To make sauce, combine mayonnaise, horseradish powder, muster powder and cracked black pepper to taste; mix well.

Heat the grill to medium-high. Place ground beef patties on grill.

In large skillet, brown the chopped hickory smoked bacon until crisp. 

Remove cooked bacon to paper towel to drain, reserving 1/2 of the bacon grease, discarding the rest.


About 3 minutes before burgers are done, top 6 with Swiss cheese slices and 6 American cheese slices.

To build burger, on bottom half of roll put a thin layer of the homemade sauce. 

Add the burger, a scoop of the bacon infused sautéed mushrooms, and top with a thick layer of the homemade sauce. 

Cover with roll to top.

Use the remaining bacon grease to sauté the sliced mushrooms and onion. 

Add red wine and continue cooking until liquid in pan is reduced to nearly nothing. 

Butter both inside halves of the Kaiser Roll, sprinkle with garlic powder and place on the grill, butter side down, until toasted.