Hasty-Bake Charcoal Oven

Donny Teel's Tilapia (Grilling Grant's Way Cookbook)

8-10 tilapia fillets, 1 stick butter-melted, 1/2 cup olive oil, 1 tablespoon hot sauce (Frank's or Louisiana), 1 1/2 teaspoons Worcestershire, 1 teaspoon parsley flakes, 1/2-3/4 teaspoon ground oregano, 1 teaspoon granulated garlic, 1 tablespoon Cajun seasoning (Old Bay) Clean and prepare fish for grilling. Combine remaining ingredients and brush on fish 5-10 minutes prior to grilling. Put fish on grill and brush mixture on several times as you are cooking. Cook fish until done. *** Use a metal grate so fish doesn't fall through.

September 13, 2011

Glazed Cedar-Plank Salmon

2 tablespoons oil, 2 jalapenos-cut into rings, 1 tablespoon garlic-minced, 1/2 cup white wine, 3 tablespoons whole-grain mustard, 1 cup apricot preserves, cedar planks (soaked in water for an hour), Four 6 oz. salmon fillets, 2 teaspoons sea salt, 1 teaspoon freshly ground black pepper In a small saute pan over medium heat, heat oil. When hot, add jalapenos and saute until caramelized. Add garlic, and before it begins to brown, deglaze with white wine. Next add mustard and apricot preserves and bring to a simmer. Simmer over low heat for 20 minutes and let completely cool. Heat Hasty Bake...

September 13, 2011

Down-Home Barbecue Sauce

(Paul Kirk's Championship Barbecue Sauces) This sauce is great, warm or chilled, as a finishing or dipping sauce for pork of any kind (it's also good on chicken). 2 Tablespoons chili powder 2 Tablespoons black pepper 2 teaspoons ground cinnamon 1 teaspoon ground allspice 1 teaspoon salt ½ teaspoon cayenne 1 32-ounce bottle of ketchup] ½ cup prepared yellow mustard ½ cup cider vinegar 1 cup brown sugar 2 Tablespoons Worcestershire sauce 2 Tablespoons soy sauce 1 Tablespoon liquid smoke Combine the chili powder, black pepper, cinnamon, allspice, salt, and cayenne in a nonreactive saucepan. Blend in the ketchup, mustard,...

September 05, 2011

Pork
Recipes

The Renowned Mr. Brown (Smoke & Spice Cookbook)

6 to 8 pound Boston butt Southern Succor Rub ¼ cup ground black pepper ¼ cup paprika ¼ cup turbinado sugar 2 Tablespoons salt 2 teaspoons dry mustard 1 teaspoon cayenne Southern Sop (optional) Remaining Southern Succor Rub 2 cups cider vinegar 1 cup water 3 Tablespoons ground black pepper 2 Tablespoons salt 1 Tablespoon Worcestershire sauce 1 Tablespoon paprika 1 Tablespoon cayenne The night before you plan to barbecue combine the rub ingredients in a small bowl. Massage the pork well with about half of the rub. Transfer the pork to a plastic bag, and refrigerate it overnight. Before...

September 05, 2011

Pork
Recipes

Lone Star Spareribs (Smoke & Spice Cookbook)

3 full slabs of pork spareribs, St. Louis cut (trimmed of the chine bone and brisket flap), preferably 3 pounds each or less Barbecued Rib Rub 1/3 cup ground black pepper ¼ cup paprika 2 Tablespoons sugar 1 Tablespoon salt 1 Tablespoon chili powder 1 ½ teaspoons garlic powder 1 ½ teaspoons onion powder Basic Beer Mop (Optional) 12 ounces beer ½ cup cider vinegar ½ cup water ¼ cup oil, preferably canola or corn ½ medium onion 2 garlic cloves, minced 1 Tablespoon Worcestershire sauce 1 Tablespoon Barbecued Rib Rub The night before you plan to barbecue, combine the...

September 05, 2011

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Hasty-Bake Charcoal Oven

Recipes

Donny Teel's Tilapia (Grilling Grant's Way Cookbook)

Glazed Cedar-Plank Salmon

Down-Home Barbecue Sauce

The Renowned Mr. Brown (Smoke & Spice Cookbook)

Lone Star Spareribs (Smoke & Spice Cookbook)

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YOUR SHOPPING CART IS CURRENTLY EMPTY

Hasty-Bake Charcoal Oven

Recipes

Donny Teel's Tilapia (Grilling Grant's Way Cookbook)

Glazed Cedar-Plank Salmon

Down-Home Barbecue Sauce

The Renowned Mr. Brown (Smoke & Spice Cookbook)

Lone Star Spareribs (Smoke & Spice Cookbook)

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Archives

Tags

Popular Posts

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