Easy Jalapeno Poppers

The rich and creamy combination of spices and muenster cheese nicely contrasts the muted spice of grilled  jalapeno peppers.

Ingredients

12 jalapenos remove the stems (tops) 

2 tablespoons olive oil

1/4 teaspoon Sea Salt 

1/4 teaspoon ground garlic

1/4 teaspoon coriander

1/4 teaspoon black pepper

muenster cheese.

Directions

Rise jalapenos with cold water and dry. 

Remove the stems (tops) from jalapenos.

Scrape out the seeds and stuff with muenster cheese.

Place the jalapenos in a large bowl add olive oil, sea salt, ground garlic, black pepper and coriander and toss until all of them are covered with the seasonings and oil.

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

Grill over medium-high heat, turning often, 10 minutes. 

Savory Gargoyles Ribs

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

Ingredients

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

Directions

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.

Classic Potato Salad

America’s favorite side dish is this Classic Potato Salad. This recipe is a nice choice for picnics, Barbecues and pot luck meals, the classic combination of ingredients makes a big favorite among family and friends.

Ingredients

5 to 6 medium russet potatoes peeled; cut into ¾ inch chunks

2 hard-boiled eggs, chopped

1 cup Hellmann’s mayonnaise

1 Tablespoon French’s mustard

1 cup thinly diced celery

1/2 cup diced yellow onion

1/4 teaspoon sea salt

1/4 teaspoon black pepper

Directions

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Gently toss potatoes, mayonnaise, celery, onion, salt, pepper and eggs.

Serve chilled or at room temperature.

Grilled Panini Trio

This easy to make trio of perfect Grilled Panini Sandwiches are the perfect choice for last minute suppers or lunches.

Ingredients

1 pound Roast Beef, shaved

½ pound Sharp Cheddar, sliced

1 jar Dietz & Watson Sandwich Spread or your favorite Sandwich Spread

1 jar Smokey Horseradish Sauce

1 tomato, sliced

1/2 small onion, sliced thin

6 slices Rye Bread or your favorite bread

Directions

Prepare grill and turn temperature to low heat or let coals burn until low heat.

Keeping separate, heat meat on grill until warmed through.

Remove from grill and assemble sandwiches. 

To Assemble 

Spread sandwich spread on one half of Rye Bread and spread horseradish sauce on the other half, top with beef, cheddar cheese, tomato and onion.

Working in batches if necessary, put sandwiches on grill and press down with a large spatula while cooking. 

Carefully turn the sandwiches over and grill on both sides until grill marks appear and cheese melts. 

Serve warm.

BBQ and Grilling Chicken & Turkey

BBQ & Grilling Poultry Recipes

Carolina Style Barbecue Wings

Grilled Turkey Burrito

Spicy Kansas City BBQ Wings

Hickory Smoked Texas BBQ Chicken

Stuffed BBQ Chicken with BBQ Sauce

Spicy Honey BBQ Chicken

Bacon Wrapped Hot Dogs

Grilled Chicken Burrito

Ultimate Barbecued Chicken
North Carolina Barbecue Wings
Kansas City Spicy BBQ