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.
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 Grill to 400 degrees. Salt and pepper the salmon, place it on the soaked cedar plank and liberally apply cooled apricot mixture. Close lid and grill for 15-20 minutes or to desired doneness.
(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, vinegar, brown sugar, Worcestershire sauce, soy sauce, and liquid smoke. Make sure that the ketchup is blended in well. Bring the mixture to a boil. Reduce the heat and simmer for about 30 minutes, stirring occasionally.
This sauce will keep for several weeks in an airtight jar in the refrigerator.
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 you begin to barbecue, remove the pork from the refrigerator. Pat down the butt with another coating of rub. Let the pork sit at room temperature for about 45 minutes.
Prepare your Hasty-Bake to cook with indirect heat (with the heat deflector in place over the coals), bringing the temperature to 200 to 220°F. If you plan to baste the pork, stir any remaining rub together with the mop ingredients in a saucepan and warm the mixture over low heat.
Transfer the pork to the Hasty-Bake and cook it for about 1 ½ hours per pound, or until the internal temperature reaches 170 to 180°F. Mop the pork about once an hour.
Remove the pork from the grill and let it sit for about 15 minutes, until cool enough to handle. Pull off chunks of the meat, and either shred or chop them as you wish. Make sure each serving has some of the darker, chewier Mr. Brown (the outside part of the butt) along with the lighter interior meat.
For a real Southern treat, top your pulled pork sandwich with slaw and vinegar sauce, squishing the bun together so that the meat juices and sauce mingle:
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 rub ingredients in a small bowl. Apply the rub evenly to the ribs, reserving about half the spice mixture. Place the slabs in a plastic bag and refrigerate them overnight.
Before you begin to barbecue, take the ribs from the refrigerator. Pat them down with the remaining rub, reserving 1 Tablespoon of it if you plan to use the mop. Let the ribs sit at room temperature for 30 to 40 minutes. Prepare your Hasty-Bake to cook with indirect heat (with the heat deflector in place over the coals), bringing the temperature to 200 to 220°F.
If you are going to baste the ribs, mix together the ingredients in a saucepan. Warm the mop liquid over low heat.
Transfer the meat to the Hasty-Bake. Cook the ribs for 3 to 5 hours, turning and basting them with the mop about once an hour. When ready, the meat should be well-done and pulling away from the bones. Allow the slabs to sit for 10 minutes before slicing them into individual ribs.
Tip: You may want to adjust the cooking time for your taste. Spareribs are usually done in 2 ½ to 3 hours, when you can crack them apart with a gloved hand. At that point, the meat is firm, chewy and juicy. If you prefer your ribs crunchier, leaner and falling apart, cook them longer (about 4 hours for a 3-pound slab or up to 5 hours for a larger slab).
2 pork tenderloins, 10 to 12 ounces each
4 green onions, chopped fine
4 cloves garlic, minced
2 serrano chiles, chopped fine
1 teaspoon salt
2 Tablespoons jerk seasoning
2 teaspoon cider vinegar
¼ cup vegetable oil
To make marinade:
Combine all ingredients and mix well.
1 orange, peeled, seeds removed, divided into sections and cut into smaller pieces
1 red onion, diced small
1 teaspoon minced garlic
5 Tablespoons lime juice (about 3 limes)
1 teaspoon minced free red or green chile pepper of your choice
1 teaspoon ground cumin
2 Tablespoons chopped fresh cilantro
1 teaspoon chili powder
Salt and freshly cracked black pepper to taste
To make salsa:
Combine all the salsa ingredients, mix well and set aside. (This mixture will keep, covered and refrigerated, for 3 or 4 days.)
Place whole pork tenderloins in zip-lock bag with marinade and massage well. Refrigerate for 2 to 4 hours.
With the heat deflector in place over the coals, bring the temperature of your Hasty-Bake to 225 to 250°F. Cook the tenderloins until the internal temperature reaches 160°F (approximately 1 hour). Remove and let rest for 10 minutes before serving. To serve, slice into ¼" medallions and top with salsa.
1 Rack Baby Back(LOin Back ) Ribs 1 Stick Butter (Unsalted) 3 Small Lemons (Juice From 2 Lemons -1/4 Cup) 1/4 Cup Wostershire Sauce 2 Tablespoons Lousiana Hot Sauce Hasty Bake BBQ Rub
Remove membrane from back of ribs. Cut one lemon in half and rub on both sides of ribs. Sprinkle Hasty Bake rub on ribs. Grill over direct heat for 30 minutes. Start with bone side down and turn them a few times. Keep firebox between sear and bake.(250 to 300 degrees). Fuel should be lump charcoal. (Hasty Bake or Royal Oak brand). Get some grill marks on ribs. In a sauce pan combine butter, lemon juice from the other two lemons ,wostershire sauce, and hot sauce, and a pinch of rub. Let this simmer for ten minutes. Paint this sauce on ribs while they continue to cook. Keep turning the ribs as you baste them. Cook ribs for 20 to 25 minutes longer. Take ribs off pit and wrap in foil. Let them rest for ten minutes. For more tender ribs put them in an ice chest for thirty minutes to an hour. Cut and serve.
Babyback pork ribs--OR--Pork spare ribs
BBQ-Rub 1-bottle per 2 sides
Italian Dressing 1-lg bottle
BBQ Sauce 1 bottle
2-cups beer, cola, or apple juice
Ingredients Reserved for Baste
3-4 tablespoons Hasty Bake Rub
1-cup Italian dressing
3-4 tablespoons Hasty Bake BBQ Sauce
2 cups Beer/cola/juice
Basting brush and bowl
1. Take each side of ribs and put them meat side down on a cutting board or prep surface. The bones should be visible beneath the membrane.
2. Take a medium knife and place it flat against the fourth rib bone from the large side of ribs, if doing baby backs count from either side.
3. Slide the knife blade, without cutting, underneath the membrane, above the bone toward the other end of the rib bone.
4. When 2/3 of the way up the bone, turn the knife blade UP, and cut the membrane.
5. Use a paper towel to GRIP the membrane, it is very slippery and a paper towel will save hours of frustration. Pull the membrane off the side of ribs.
6. Repeat the process moving down the side of ribs until most of the membrane is removed.
7. Rub liberally with Italian dressing, covering all sides and edges.
8. Rub liberally with BBQ rub of choice.
9.Let set out for 30 mins prior to cooking to shorten cooking time.
1.Start an indirect fire with temperature between 200-225 degrees.
2.Mix ingredients for baste and allow them to warm to room temp.
3. Place ribs BONE SIDE DOWN, for 45 minutes.
4. Flip ribs to MEAT SIDE DOWN for 30 minutes.
5. Baste with baste mixture every 10-15 minutes for 1-1.5 hours, or until meat begins to pull back from the bones about inch, or smallest rib bone pulls out easily.
6. For ribs that stick to the meat, and must be pulled off with some force, EAT NOW!
7. For softer meat and tender texture remove ribs from the grill and lightly brush with bbq sauce. Wrap them tightly in foil.
8. MAKE SURE THE FIRE IS BELOW 200 DEGREES, 180-200 is ideal and place the ribs back on the grill for 1 additional hour for tender ribs, 2 hours for bones that fall out.
Thin cut Pork Chops, 3 Bunches of Green Onions, Salt and Pepper to taste
Light Hasty-Bake Oven with quality charcoal. When coals are ready- spread green onions on grill. Put Pork Chops on green onions- Cook for 8 minutes per side- turning once. Remove chops from onions- put chops directly onto grill and brown-2 to 3 minutes. Serve and enjoy some juicy, tasty Pork Chops!!
Prepare grill for smoking. Place large aluminum pan on top of smoking shelf. Put 4 quarts of water in pan. Maintaining temp at roughly 225-250, smoke 8 lbs of pork butt until internal temperature reaches 190 F. Let rest for 15 minutes, then chop and serve on hamburger buns, with or without your favorite sauce.