Tuesday, February 3, 2009


BBQ Pork Roast

4 pounds pork; center cut loin
1 tablespoon sage
1 teaspoon allspice
1 teaspoon nutmeg
8 peppercorns
1 tablespoon season salt
1 cup applesauce
3/4 cup brown sugar

Combine sage, allspice, nutmeg, peppercorns and season salt in food processor. Pulse until spices are combined. Pat dry pork roast and press spices on fat cap of roast. Roast in bbq grill until 160F internal temperature with indirect roasting. Roasting time should be about 90 minutes. During the last 30 minutes of roasting, combine applesauce and brown sugar and coat top of roast. Continue roasting until internal temperature is 170F. Apply applesauce mixture until all is used. Remove roast from grill and let set for 15 minutes before carving.

Dry Rub For Ribs And Pork

2 tablespoons salt
6 tablespoons sugar
1 tablespoon dry lemon powder
2 tablespoons pepper powder
2 1/2 tablespoons black pepper
1 tablespoon paprika
1 teaspoon garlic powder

This is for sprinkling on spareribs or pork shoulders before you barbecue them. Use heaping measures when you are mixing it and do not skimp when you use it. You can substitute lemon pepper for the dry lemon powder and black pepper. Use about 3 tablespoons.


1/4 cup vegetable oil
1 cornmeal mix
1 1/4 cups milk
1 egg beaten
1 1/2 teaspoons cracked fennel seed
1 1/2 teaspoons cracked pepper

Preheat oven/grill to 450 degrees. Pour the shortening in a 10-inch cast-iron skillet. Place the skillet in the hot oven. Place the mix in a bowl and whisk in the milk and egg. Add the fennel and pepper and stir until thoroughly blended. Stir the hot shortening into the batter, then pour the batter into the hot skillet. Bake 15 to 20 minutes, until done. Serve piping hot with butter.

BBQ Pasties

4 frozen pie shells thawed
1 1/4 pounds pulled pork
4 medium potatoes diced
1 large onion chopped
1 carrot diced
1/2 tablespoon sage
1/2 tablespoon thyme
salt and pepper

Mix all ingredients and put 1/4 in each pie shell. Fold the pastry over the filling to make half-moon shaped pies. Seal the edges and cut a couple of small slits on the top. Bake on a cookie sheet at 375F for 30 to 35 minutes, then reduce heat to 350F and bake 15 more minutes. I just replaced the meat in the pasty recipe with pulled pork. It gave it a nice smokiness and with the BBQ sauce, it was great. I like flaky crusts and hate rolling pastry dough, so I use frozen pie shells.

Chipotle Cornbread

1 cup coarsely ground yellow cornmeal
1 cup all-purpose flour
1 teaspoon sugar
1 teaspoon salt
1 1/2 teaspoons baking powder
2 eggs lightly beaten
1/2 cup milk
6 tablespoons bacon drippings
4 canned chipotle peppers pureed

Pre-heat oven/grill to 400 degrees. Heat bacon drippings in skillet until HOT while you mix all the other ingredients in bowl. When drippings are hot, pour about 4 tablespoons worth into cornbread mix and stir in. Let skillet heat a few more minutes until barely smoking then pour mix into skillet and let cook on burner for a minute. Remove from stove top and place in oven, baking until top is golden brown with darker brown patches. Test with a toothpick for doneness. If it pulls out clean, its done.

Cornbread Pecan Stuffing

8 cups cornbread
6 english muffins
1/2 cup butter
6 stalks celery finely chopped
1 onion finely chopped
1 1/2 cups toasted pecans chopped
2 red bell peppers finely chopped
2 green chilies roasted, peeled and diced
1 pound sausage
1 tablespoon fresh oregano or 1/4tsp dried
6 fresh sage leaves or 1/2tsp dried
2 tablespoons fresh basil or 1/2tsp dried
2 tablespoons parsley or 1tsp dried
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
salt to taste
1/2 cup chicken stock
2 1/2 cup heavy cream

Break or crumble cornbread and English muffins into coarse crumbs and place in a large bowl. Heat 4 tbl butter in a skillet. Add celery, onions and pecans and saute until translucent. Add with the red bell peppers and chilies to the bread. Brown the sausage in a medium skillet over medium-high heat. Drain sausage and add to the dressing along with oregano, sage, basil, parsley, pepper, cayenne pepper, salt to taste and stock. Mix well. Melt the remaining butter and stir in. Add cream to stuffing and mix well. Place in baking casserole and bake for 30 to 35 minutes in preheated 350 degree oven/grill.

Hush Puppies.

3 cups self rising white cornmeal
1 cup all purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1 medium onion chopped fine
2 1/4 cups buttermilk
2 tablespoons bacon dripping

Combine all dry ingredients. Add buttermilk and bacon drippings and stir mixture until well blended. Pour about 4 inches of cooking oil into saucepan or deep fryer to 350 degrees. With a teaspoon, scoop some batter and with your finger slid it into the oil. As hush puppies float to the top, turn them so they brown evenly. Drain on paper towels. Makes about 3 dozen

Jalapeno Cheddar Hushpuppies

2 cups white self-rising cornmeal
1 egg
1/4 cup fine chopped onions
1/2 cup shredded cheddar cheese
1/4 cup fine chopped jalapeno peppers
1 cup orange juice more if needed
1/2 teaspoon salt
1 table sugar

Mix all in bowl until smooth, moist, stiff batter is formed. Cook and serve as above.


1 cup cornmeal
1 teaspoon salt
1 tsp. pepper
3 cups water
1 cup milk
2 eggs
bacon fat or

Boil water and slowly add cornmeal. Cook 5 minutes or until very thick. Cool until "warm". Beat in eggs one at a time. Add salt and milk. Preheat oven/grill to 350F and preheat iron skillet. Melt a couple of tablespoons of bacon fat in pan, add cornmeal mixture and return immediately to oven. Bake at 350F for 45 minutes or until toothpick comes out clean.

Blistering Brochettes

2 tablespoons Tabasco sauce
1/2 cup red wine
3/4 tablespoon soy sauce
1 tablespoon vegetable oil
1 small onion minced
2 cloves garlic minced
1 teaspoon dried thyme
1 teaspoon dried oregano
4 chicken breasts cut in 1 1/2 inch cubes
1 medium onion cut in wedges
10 large mushrooms
10 cherry tomatoes

Combine Tabasco, wine, soy sauce, oil, minced onion, garlic, thyme, and oregano. Toss chicken breast cubes in mixture and marinate overnight in the refrigerator. Thread chicken, onion wedges, mushrooms, and tomatoes on skewers. Grill over coals for 10-12 minutes, until chicken is done. Baste with marinade mixture during grilling.

Chicken Kabobs

6 boneless skinless chicken breast halves
1 teaspoon Paprika
1 cup Dry white wine
3 tablespoons Vegetable oil
1 teaspoon Rosemary
2 Garlic cloves
2 1/2 cups Chicken broth
1 cup Rice raw
2 small yellow squash
1 Zucchini squash
2 tablespoons Green onions chopped

Mince Garlic. Cut squashes into 1/2 inch thick slices. Cut chicken into 1 1/2 inch cubes place in large bowl. Add Paprika and stir to coat. Combine Wine, Oil, rosemary and garlic pour over chicken. Marinate at room temperature for 1 hour. About 30 minutes before serving, bring broth to a boil in a medium saucepan. Stir in rice. Cover tightly and simmer 20 minutes. Remove from heat and let stand tightly covered until all liquid is absorbed, about 5 minutes. Stir in green onions. Meanwhile, thread chicken and squashes onto skewers. Brush with marinade. Cook 4 to 5 inches from heat, either under the broiler or on a charcoal grill, for 8 to 10 minutes or until chicken is cooked through. Turn once and baste with marinade during cooking. Arrange kabobs over rice to serve.

Roasted Chicken

4 tablespoons onion powder
3 tablespoons sugar
3 tablespoons garlic powder
3 teaspoons dried thyme flakes
4 teaspoons ground cinnamon
3 tablespoons ground allspice
1 teaspoons ground nutmeg
3 tablespoons fresh-ground pepper
2 tablespoons hot pepper sauce

Although this is not REAL BBQ it is an easy way to cook a whole chicken on a gas grill! Split a whole 3 pound chicken by cutting up the middle of the breast bone. Press the chicken flat, and rub both sides, plus under the skin around the breast, with the following concoction. Mix the spices thoroughly in a bowl. Light both sides of your gas grill and leave them on high for ten minutes or until hot. Shut off one side of the grill and turn the other side to its lowest setting. Place the chicken, skin side up on the off side of the grill. Close the cover and let it cook for 45 minutes. Raise the cover and turn the chicken 90 degrees and close the cover and finish cooking for another 45 minutes. Test the thigh for doneness with an instant reading meat thermometer. About 180F is ok. Remove the chicken from the grill and let it rest for at least ten minutes before slicing.

Grilled Mushrooms

1 package Portabella mushroom caps
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 whole shallot finely chopped
1 clove garlic finely chopped
1 teaspoon salt

Remove stems and wipe caps clean with a damp paper towel.
Combine oil, vinegar, shallots and garlic.
Turn the mushrooms on their backs, with dark "gill" side up. Spoon dressing over gills.
Grill on rack over hot coals, gill sides up, for 4 minutes. Slice and serve.

Grilled Shrimp With Marinade

45 shrimp large (2 lb.)


2 tablespoons olive oil
2 tablespoons parsley
2 teaspoons coriander seeds ground
1/2 teaspoon salt coarse
1/4 teaspoon black pepper
2 tablespoons lemon juice
1 tablespoon ginger grated
1/4 teaspoon pepper red, crushed
1/2 teaspoon thyme

Soak bamboo skewers 1 hour before using. De-vein shrimp with scissors leaving shell intact. Mix all marinade ingredients until well blended. Add shrimp and marinate 30 minutes at room temperature or overnight in refrigerator. Drain and discard marinade. Thread shrimp on 2 parallel skewers. Grill over hot coals 1-1/2 to 2 minutes per side.

Hot & Spicy BBQ Shrimp

1/2 cup vegetable oil
1/2 cup chili sauce
1/4 cup catsup
1/3 cup lemon juice
1/8 cup Worcestershire sauce
1 teaspoon soy sauce
1 teaspoon Tabasco sauce
2 tablespoons minced garlic
1 tablespoon dark brown sugar - packed
1 lemon cut in wedges
2 pounds large shrimp (20 - 25 count)
shelled and de-veined
bamboo skewers - soaked 30 minutes in water to cover

In a zip-lock plastic bag pour marinade over shrimp and close bag and refrigerate for 24 hours, turning several times. Remove shrimp from marinade and drain. Thread on skewers with lemon wedges. Grill 4 to 5 inches from heat source for 3 to 5 minutes, turning and basting frequently, until shrimp are done. DO NOT OVERCOOK! Serve immediately with any remaining marinade.

Louisiana BBQ Shrimp

1 1/2 cups ketchup
1 cup water
1/2 cup cider vinegar
3/4 cup sugar
2 each garlic cloves minced
1/2 cup onion minced
1/4 cup celery diced
1/4 cup parsley minced
1/4 teaspoon hot pepper sauce
1 1/2 tablespoons Worcestershire sauce
1/2 teaspoon basil ground
1/2 teaspoon oregano
1/2 teaspoon cinnamon
1 tablespoon bacon fat
5 pounds shrimp peeled and de-veined
salt to taste

Combine all except shrimp. Cook stirring frequently 35-50 minutes. Allow to cool. Refrigerate sauce 1 week to allow flavors to truly blend. Marinate shrimp in sauce a minimum of 1 hour. Arrange shrimp on barbequing skewers. Barbeque, basting every minute with left over sauce. Should be done in about 5 minutes. Shrimp are done when the flesh turns from pink to white. Do not overcook!!!

Simple Pepper Steak

6 each 8-12 oz top sirloin steaks
3 tablespoons Black peppercorn coarsely ground.
1/4 cup red wine warmed
Salt to taste

Pat steaks dry with paper towels. Using the palm of your hand, gently but firmly press crushed peppercorns into both sides of the meat. Grill steaks over hot coals until browned on both sides. Pour warm wine over steaks. Salt to taste and serve.

Spicy Barbequed Steak

3 pounds chuck blade steaks cut 1" thick
1 1/2 teaspoons Meat Tenderizer
3/4 cup catsup
1/2 cup water
1/4 cup soy sauce
2 tablespoons vinegar
2 tablespoon brown sugar
1 teaspoon prepared mustard
1 each clove garlic crushed

In a small saucepan, combine catsup, water, soy sauce, vinegar, brown sugar, mustard and garlic. Simmer for 10 to 15 minutes on back of grill. Moisten steak with water. Sprinkle evenly with half the tenderizer and pierce deeply with a fork. Repeat on other side. Grill steak five inches from medium-hot coals about 35 minutes, turning and basting frequently with sauce. TIP: Before barbequing, slash through fat on the outside of steaks at one-inch intervals to prevent curling.

Veggies On The Grill

Any quantity of zucchini, carrots, onions, broccoli, mushrooms, peppers or any other veggies you wish marinate with garlic and your favorite Italian dressing. Grill on a hot griddle plate (not open grate) on your favorite grill.

Mexican Salsa

1- 8 oz. can tomato sauce
1/2 teaspoon cumin powder
1 teaspoon salt
1 juice of half a lemon
2 tablespoons crushed red chili
1/2 teaspoon oregano
3 garlic cloves minced
2 teaspoons vinegar

Combine all ingredients and mix well. Let stand for 3 hours. Excellent with tacos or as a dip for tortilla chips.

Quick Poppers

fresh jalapenos
cream cheese

Take fresh jalapenos and cut in half (lengthwise). Remove seeds and ribs. Fill each half with cream cheese, wrap in 1/2 strip of bacon, and toothpick it so bacon doesn't try to unwrap. Place on grill until bacon starts to crisp.

Hot Nuts

1 cup pecans
1 cup walnuts
1 cup peanuts
1 cup raw almonds
Pam Cooking Spray
chili powder

Put 1 cup each raw pecans, walnuts, peanuts, and almonds on a cookie sheet and spray them with Pam. Then salt, chili powder and cayenne. Smoke them with mesquite at 225F for 1 1/2 hours. Let them cool so they are crunchy.

Barbecued Cornish Hen

4 Cornish game hens
1/4 cup butter melted


2 clove garlic minced
2 teaspoons salt
1/4 cup vinegar
1/8 cup lemon juice
1/4 cup oil
1 1/4 cups Worcestershire
2 tablespoons chopped onion
1 teaspoon paprika
1/2 cup brown sugar
1/4 cup ketchup

Brush each Cornish hen with butter and place on vertical roaster. Mash garlic and salt together in a bowl. Combine with remaining ingredients. Set Cornish upright on grill over coals and cover barbecue grill. Brush with sauce every 10 minutes for about 45 minutes or until tender.

Barbequed Garlic Chicken

3 pounds boneless skinless chicken
3 teaspoons garlic chopped
1 teaspoons salt
2 tablespoons black peppercorns
1 cup fresh onion chopped
1 tablespoons lime juice

Crush the garlic with salt into a smooth puree. Coarsely crush the peppercorns with a mortar and pedestal or blender. Combine in a flat dish with the onion and lime juice. Rub the mixture well into the chicken on all sides, cover and refrigerate overnight or at least one hour. BBQ chicken over glowing coals, turning about every 5 minutes, until chicken is no longer pink . Garnish with tomatoes and curls of scallions. Serve with a salad of cucumber, scallions and tomatoes, seasoned with lime and salt.

Char-Broiled Turkey

1 15-20 pound turkey
Salt and pepper
vegetable oil
onions rough chopped
1 stalk celery cut into 2 inch pieces
1 lime quartered
1 lemon quartered
1 orange and apple quartered
1 quart water
1 1/2 sticks butter
1 lemon thinly sliced

Preheat charcoal grill to medium heat with most of coals on end opposite where turkey will be sitting directly over. Wash and rinse turkey. Dry with absorbent towels, and season inside of turkey with salt and pepper. Rub outside of bird with oil. Stuff with onions, celery, orange, apple, 1 lime and the 1 lemon quartered. Completely fill cavities to keep turkey moist. Melt butter in roasting pan, add water and sliced lemon (add more lemon juice if desired). Cover turkey tightly (crimp edges) with aluminum foil, and cook over grill for 4 to 6 hours, removing foil and adding smoker chips for last hour or so. Alternatively, stuff the bird and then cover with aluminum foil and bake in 350F oven/grill for 6-7 hours.

Chicken Breasts Southwestern Style

1/2 cup vegetable oil
1/3 cup lime juice
2 tablespoons green chilies chopped
1 1/2 teaspoon fresh garlic minced
4 chicken breasts boneless skinless
8 slices cheddar cheese

In 9" square baking pan stir together all marinade ingredients. Add chicken breasts and marinate, turning once, in refrigerator at least 45 minutes. Meanwhile, prepare grill placing coals to one side heat until coals are ash white. Make aluminum foil drip pan and place opposite coals. Remove chicken from marinade and drain. Grill chicken 7 minutes then turn. Continue grilling until fork tender, 6 to 8 minutes. Top each chicken breast with 2 slices cheese. Continue grilling until cheese begins to melt. Serve with salsa.

Honey-Glazed Breast Of Turkey

1- 5 pound turkey breast
1/2 cup honey
1/4 cup dry sherry
1 tablespoon butter
juice of 1/2 lemon
1/2 teaspoon salt
1/8 teaspoon pepper

Rinse and dry breast. Heat honey, sherry and butter in saucepan. Remove from heat and add lemon juice and salt. Pour over breast and let stand, covered, in refrigerator 3-5 hrs. Prepare grill and place turkey on grill and baste. Baste once again when almost done, at 165F measured with a probe thermometer in the deepest part of the breast.

Orange And Honey Marinade

1/2 cup orange juice
4 teaspoons honey
4 teaspoons vinegar
1/2 teaspoon finely slivered orange peel

Combine all ingredients in a bowl. Makes about 2/3 cup
This marinade is good for poultry, pork.

Simple Jamaican Jerk Chicken

1/2 cup onion chopped
1 teaspoon fresh thyme
2 teaspoons sugar
1 teaspoon coarsely ground black pepper
1/2 teaspoon allspice
1/4 teaspoon red pepper flakes crushed
1 tablespoon oil
2 3 1/2 pound chickens cut-up

In blender container or food processor bowl with metal blade, combine all ingredients except chicken. Blend until mixture is a paste. Rub paste on all sides of chicken pieces. Place in 12x8" (2 quart) baking dish or large re-sealable plastic bag. Cover dish or seal bag. Refrigerate 3 hours or overnight. Heat grill. Place seasoned chicken on 18" square of heavy-duty foil. Wrap securely. When ready to barbecue, place chicken on gas grill over medium heat or on charcoal grill 4-6 inches from Medium coals. Cook for 1 hour or until chicken is tender and juices run clear, turning once. Remove chicken from foil, reserving juices. Place chicken on grill. Cook 10-15 minuets or until chicken is golden brown, turning once and basting occasionally with reserved juices.

Spiced Grilled Chicken

2 1/2 tablespoons cooking oil
1/2 cup onion chopped fine
1 each clove garlic minced
3/4 cup ketchup
1/4 cup vinegar
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar
1/2 teaspoon celery seed
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon Tabasco sauce
1 each 2 1/2 - 3 pound chicken quartered

Heat cooking oil in saucepan and cook onion and garlic until tender, but do not brown. Add ketchup, stir, and add remaining ingredients. Bring to a boil. Reduce heat, simmer, uncovered, for 10 minutes, stirring occasionally. Set sauce aside. Season chicken pieces with additional salt, if desired. Place chicken pieces bone side down over medium to hot coals. Grill 25 minutes (until bone side is well browned). Turn pieces over and grill 25 minutes more (until chicken is tender). Brush chicken frequently with sauce during last 10 minutes of grilling, using all the sauce.

24 Hour Slaw

1 head red cabbage shredded
2 onions chopped
3/4 cup sugar
1 teaspoon celery seed
1 teaspoon sugar
1 teaspoon dry mustard
1 1/2 teaspoons salt
3/4 cup vinegar

Pour 3/4 cup sugar over cabbage and onion and toss. Bring celery seeds and remaining ingredients to a boil. Pour over cabbage and onions. Let sit for 24 hours before serving.

BBQ Veggies, Roasted Corn

1/2 cup butter
2 tablespoons chives finely chopped
2 tablespoons parsley chopped
pinch of salt and pepper
8 ears corn

Prepare corn by peeling back the husk but do not remove and remove the silk. If the husks feel dry, soak the whole ears in water for 15-30 minutes to replenish the moisture. Melt butter and combine with chives and parsley. Brush corn with butter mixture salt and pepper. Recover the corn with the husks. Roast husks over hot coals, turning frequently for 30 minutes.

BBQ Pineapple

2 each large fresh pineapples
1/3 cup plus 4 tsp. Grand Marnier
6 tablespoons maple syrup
a few drops of vanilla extract

Slice the pineapples half and inch below the tops and reserve the tops. Cut out the hard fibrous center of each pineapple. Set the pineapples aside. Combine in a bowl the Grand Marnier maple syrup and a few drops of vanilla Extract. Stir with a spoon. Brush the cut side of each pineapple with the mixture and pour the remaining Grand Marnier mixture evenly into the cavity of each pineapple. Cover each pineapple with its reserved top after coating the cut side with sugar so that it adheres to the Pineapple. Thread the pineapples on a skewer with the tops touching. Broil on the spit until the pulp of the pineapples is permeated with the Syrup this may take up to 30 min. Remove the pineapples from the skewer and cut into thick slices with a sharp knife serve unpeeled.

Baked Sweet Plantains In Wine

4 ripe plantains
1 cup olive oil
3/4 cup brown sugar
1 teaspoon ground cinnamon
1 cup sherry wine

Preheat oven/grill to 350F. Remove peel from plantains and slice them lengthwise in half. In a large saute pan, heat oil to medium hot and add plantains. Cook them until lightly browned on each side. Place them in a large baking dish and sprinkle sugar over all. Add cinnamon and cover with wine. Bake for 30 minutes, or until they take on a reddish hue.

Buffalo-Style Ribs With Blue Cheese Dressing

For the ribs

1/4 cup cider vinegar
1/4 cup olive oil
1/4 cup Worcestershire sauce
2 tablespoons hot pepper sauce
2 tablespoon brown sugar
2 slabs pork back ribs (about 1 to 3 pounds)

Prepare the ribs:

In small bowl, whisk together vinegar, oil, Worcestershire sauce, hot pepper sauce, and brown sugar. Place ribs in a re-sealable plastic bag pour marinade mixture over ribs, turning to coat ribs, and close bag. Marinate in refrigerator 4 hours or overnight, turning occasionally to distribute marinade.

For the dressing

1/4 cup mayonnaise
1/4 cup sour cream
2 1/2 ounces blue cheese, finely crumbled
1 1/2 clove garlic, minced
1 tablespoons milk
1/2 teaspoon Worcestershire sauce
1/8 teaspoon freshly ground black pepper
1 pinch of Salt and pepper

Make the dressing:

Combine all dressing ingredients and refrigerate until ready to serve. Remove ribs from marinade reserve marinade. In small saucepan, bring reserved marinade to boil at least 1 minute at a full rolling boil. Place ribs in centre of cooking grate. Grill 30 to 35 minutes or until tender, turning occasionally and brushing with boiled reserved marinade. Season ribs with salt and pepper to taste. Cut ribs into individual portions and serve with dressing.

Lemon Barbecue Sauce

1/4 cup vegetable oil
2 tbsp chopped onion
1/4 cup minced celery
1/4 cup lemon juice
1/4 cup tomato puree
1 tbsp worchestershire sauce
2 clove minced garlic
2 1/2 tbsp brown sugar
1/4 tsp salt
1/4tsp. pepper
Place oil in a skillet , add onion and celery.
Saute until tender over medium heat.
Add remaining ingredients and simmer for 10 minutes.

Grilled Garlic Shrimp

2 lb. shrimp peeled
2 cloves garlic minced
Pinch of salt
1 tablespoons chives minced
Dash of Worcestershire sauce
1/2 cup butter
3 lemons juiced
Pepper, to taste
1/2 cup parsley, minced

Saute garlic in butter. Remove from heat add lemon juice, salt , pepper, Worcestershire , parsley
and chives. Stir. Add shrimp.
Marinate for 30 minutes.
Put shrimp on skewers. Put foil on barbecue and lay shrimp on foil.
Grill for 6 to 10 minutes or until done.

Maple Barbecue Sauce

1 cup of good quality maple syrup
1 cup ketchup
1 cup finely chopped onion
1/4 cup firm packed brown sugar
1/4 cup apple cider vinegar
1/4 cup lemon juice
1/4 cup water
1 1/2 tbsp olive oil
2 tbsp worcestershire sauce
2 tsp finely chopped garlic
2 tsp grated lemon rind
1 tsp salt
1/4 tsp hot sauce

Combine all ingredients in a saucepan.
Bring to a boil reduce heat and simmer 20 minutes.
Pour mixture into a blender and blend until smooth.

Tennessee Rib Sauce

1/2 cup ketchup
1/4 cup light molasses
2 tbsp light brown sugar
2 tbsp orange juice
1 tsp grated orange zest
1 medium onion finely chopped
2 clove garlic minced
1 tsp prepared mustard
1 tsp Worcestershire sauce
1/8 tsp red pepper flakes
1/4 cup red wine

Combine all the following ingredients in a saucepan. Bring to a slow boil and simmer for
for 15 minutes. Use to baste ribs during cooking.

Southwest Grilled Chicken

2 lb boneless skinless chicken
3/4 cup vegetable oil
1/3 cup Red wine vinegar
2 tbsp dijon mustard
1 teaspoon salt
2 teaspoon sugar
1 1/2 tsp black pepper
3/4 tsp dried tarragon crumbled
1/2 tsp hot pepper flakes

In a large bowl, whisk together the oil, vinegar, mustard, salt, sugar black pepper, tarragon, and red pepper flakes. Add the chicken and
turn it to coat with the marinade. Let the chicken marinate, covered and chill overnight.
Drain it and discard the marinade.
Grill the chicken on an oiled rack set 5 to 6 inches over glowing coals turning it for 15 to 20 minutes, or until it is cooked through.

Grilled Lemon Chicken

2 skinless boneless chicken breasts
3/4 cup olive oil
1/2 cup lemon juice
1 tsp salt
1 tsp paprika
2 tsp onion powder
1/2 tsp thyme
1/2 tsp garlic powder

Cut chicken into serving size pieces and place in a shallow dish.
Combine all other ingredients and pour over chicken. Cover dish with foil and refrigerate overnight. Remove to room temperature for 1 hour before cooking. Place chicken on hot grill for 25 minutes turn and cook 25 more minutes.

Dr Pepper Sauce

3/4 Cups of Dr. Pepper
3/4 cup of Ketchup
1 tsp. of Worchestshire
1 tsp. of Dried Oregano
2 garlic clove (minced) optional


3 tbsp. salt
2 tbsp black pepper
1 tbsp dried onion
1/2 tbsp garlic powder
1/2 tbsp crushed red pepper
1/2 tbsp dried thyme
1/2 tbsp dried rosemary
1/2 tbsp dried fennel

Mix together and store in a shaker. Shake or rub 1 tbsp
seasoning onto 1 pound steaks, pork chops and hamburgers
before grilling or broiling.

Blooming Onion and Dipping Sauce

Dipping Sauce:

1/2 cup mayonnaise
2 tablespoon ketchup
1/3 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 pinch ground black pepper
1/3 teaspoon cayenne pepper

Blooming Onion:

1 egg
1 cup milk
1 cup all-purpose flour
1 1/4 teaspoons salt
1 1/4 teaspoons cayenne pepper
1 teaspoon paprika
1/4 teaspoon ground black pepper
1/3 teaspoon dried oregano
1/8 teaspoon dried thyme
1/8 teaspoon ground cumin
1 large sweet onion
3/4 cup vegetable oil for frying

To make sauce: In a medium bowl, combine mayonnaise, ketchup, 1/3 teaspoon paprika, 1/4 teaspoon salt, 1/8 teaspoon oregano, a dash ground black pepper and cayenne pepper; mix well. Keep sauce covered in refrigerator until needed.

To make the batter: In a medium bowl, beat egg and add milk. In a separate bowl, combine flour, salt, cayenne pepper, paprika, ground black pepper, oregano, thyme and cumin; mix.

To slice onion: slice 1 inch off of the top and bottom of the onion and remove the papery skin. Use a thin knife to cut a 1 inch diameter core out of the middle of the onion. Now use a very sharp, large knife to slice the onion several times down the center to create 'petals': First slice through the center of the onion to about three-fourths of the way down. Turn the onion 90 degrees and slice it again in an X across the first slice. Keep slicing the sections in half, very carefully until the onion has been cut 16 times. Do not cut down to the bottom of the onion. (The last 8 slices will be difficult, be careful).

Spread the petals of the onion apart. To help keep them separate you could plunge the onion into boiling water for 1 minute and then into cold water.

Dip the onion into the milk mixture and then coat it liberally with the flour mixture. Again separate the petals and sprinkle the dry coating between them. Once you're sure the onion is well-coated, dip it back into the wet mixture and into the dry coating again. This double-dipping ensures you have a well-coated onion because some of the coating will wash off when you fry the onion.

Heat oil in a deep fryer or deep pot to 350 degrees F. Make sure you use enough oil to completely cover the onion when it fries.

Fry the onion right side up in the oil for 10 minutes or until it turns brown. When the onion has browned, remove it from the oil and let it drain on a rack or paper towels. Open the onion wider from the center so that you can put a small dish of the dipping sauce in the center.

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