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Thursday, February 25, 2010

Texas Style Smoked Beef Brisket

1/4 cup paprika
1 tbsp kosher salt, plus additional for seasoning
1 tbsp black pepper, plus additional for seasoning
1 tbsp light brown sugar
1 tsp cayenne pepper
1 (5 to 6 pound) piece beef brisket
6 cups wood chips (preferably hickory or mesquite)

Grilling Sauce:

1 (28 oz) can tomato puree
1 (12 oz) can or bottle (lager or amber beer)
2 ribs celery, minced
1 medium onion, minced
3/4 cup cider vinegar
1/2 cup brown sugar
1/4 cup yellow mustard
5 thick slices bacon, coarsely chopped
10 cloves garlic, minced
4 canned chipotle chiles in adobo sauce, minced
3 ancho chiles, stemmed, seeded and chopped
2 bay leaves
2 tbsp chili powder
1 tbsp kosher salt, plus additional for seasoning
ground black pepper, to taste
4 cups water


For the rub:
1. Mix the paprika, 1 tbsp each of salt and black pepper, the brown sugar and the cayenne. Rub spice mixture all over brisket, wrap tightly and refrigerate overnight.

2. Soak the wood chips in water for at least 30 minutes before grilling. Prepare an outdoor grill with a medium to medium low fire for indirect grilling.

For the sauce:
1. Mix the tomato puree, beer, celery, onion, 1/2 cup of the vinegar, brown sugar, mustard, bacon, garlic, chiles, bay leaves, chili powder, 1 tbsp salt and black pepper to taste in a large disposable aluminum pan. Put brisket in the sauce.

2. Throw a handful of drained wood chips on the hot coals, put the pan over the cooler side of the grill and cover so the vent holes are directly over the brisket. Baste meat every 30 minutes, turning occasionally and adding water to the pan as necessary to keep meat partially submerged until the meat is tender and an instant read thermometer inserted in the thickest part registers 200 degrees F. (About 3 to 4 hours). Replenish the charcoal as needed to maintain a medium to medium low fire.

3. Transfer the brisket to a cutting board and tent with foil. Let rest for 20 minutes. Skim the fat from the grilling sauce and stir in the remaining 1/4 cup cider vinegar and salt to taste. Reheat if necessary. Thinly slice brisket across the grain and arrange on a serving platter. Spoon some sauce over the meat and pass the rest at the table. Yield: 6 to 8 Servings

Sunday, February 21, 2010

Slow Grilled Chicken Breasts


1/2 cup coarse salt
2 tbsp black pepper
1/2 cup brown sugar
4 bone-in, skin-on chicken breasts,
or boneless skinless(your choice)
4 tsp olive oil


1. Preheat grill. If using charcoal the grill is ready when the coals have a grayish white ash coating. Place a pan between the coals beneath the grate to catch fat drippings.

2. If using a gas grill, leave the middle burner off and heat the side burners to medium (350 degrees F). If possible, place a pan between the flames beneath the grate to catch fat drippings.

3. While the grill heats prepare the chicken breasts. In a medium sized bowl combine the salt, black pepper and brown sugar. Rub olive oil over the chicken breasts and then pat on the salt, pepper and brown sugar rub.

4. Arrange the chicken breasts, skin side up, over the center of the grill so the chicken pieces are not over the flames or hot coals.

5. Cover the grill and open the vents. Cook for 30 minutes and walk away. Do not open the grill for thirty minutes.

6. After 30 minutes open the grill and turn the chicken over. Recover the grill and cook another 30 minutes without opening the grill.

7. At the end of the second 30 minutes open the grill and insert your meat thermometer at the thickest part of the chicken pieces without touching the bone. Remove the chicken from the grill when the meat thermometer reaches
165 degrees F.
Let the chicken rest for 10 minutes before serving.

Makes 4 servings.

East Coast BBQ Rib Tips

Make sure your grill is hot and cook fast. Watch closely to prevent burning them.


2 lbs rib tips
3/4 cup maple syrup
2 tbsp rice-wine vinegar
1 tbsp soy sauce
1 tsp ground black pepper
1/2 tsp salt


1. Season rib tips with salt and pepper.

2. Combine maple syrup, rice wine vinegar and soy sauce in a small sauce pan. Heat until thin.

3. Place rib tips in a shallow baking dish or resealable bag. Pour sauce over rib tips, turning to coat. Let marinate for 2 to 6 hours.

4. Preheat grill. Place rib tips on grill over a medium low fire. Grill until done watching closely to prevent burning. Brush with remaining sauce half way through cooking. These will take about 15 minutes to cook.

Saturday, February 20, 2010

Charcoal Grilled Steak and Shrimp Scampi


5 (8 oz) steaks
35 shrimp, peeled and deveined
2 oz shallots (approximately 3 medium shallots), minced
5 garlic cloves, minced
4 oz butter
3 ounces white wine
Juice of 1 lemon
2 tbsp parsley, chopped
25 oz rice pilaf (or your favorite rice), cooked
1 lemon wedge
10 parsley sprigs


1. Season your steaks with your favorite steak seasoning. Cook on charcoal grill till desired doneness.

2. In a large saute pan, melt butter just until it bubbles. Add shallots and garlic. Cook, stirring for about 20 seconds, just until aromas begin. Add shrimp; toss with spoon coating well. Cook about 4 minutes. Add wine and reduce for 2 to 3 minutes. Add lemon juice, salt and chopped parsley.

3. Serve with steak and rice; make sure to spoon some of the garlic butter on the rice and shrimp. Garnish plate with lemon wedge and parsley sprig.

Wednesday, February 10, 2010

Barbecued Cornish Game Hens Recipe

2 Cornish game hens
1 (24 oz) bottle barbecue sauce
1/2 tbsp garlic powder
1/4 tsp hot sauce


1. Mix 1/2 tablespoon of garlic powder and 1/4 teaspoon hot sauce into 24 oz bottle of
barbecue sauce.

2. Place birds in large bowl and cover with mixture. Allow to marinade for 6 hours in refrigerator. Make sure that birds are totally covered with mixture.

3. Place marinated birds on barbecue grill over medium fire. Roast for 30 minutes. Do not over cook. Baste with remaining mixture. Serves 2.

Charcoal Grilled Fillet Mignon Recipe

1 (8 oz) bottle Italian salad dressing
2 beef tenderloin fillets (1 1/2 to 2 inches thick)

2 slices bacon

Basting Ingredients:
2 tbsp steak sauce
2 tsp water


Pour the salad dressing into a shallow pan and place the steaks in the pan. Let them marinate for 3 to 4 hours.

Prepare a fire in a charcoal grill. Wrap a strip of bacon around each steak and secure it with a toothpick. Grill over hot coals for about 8 minutes per side. (5 minutes per side for rare)

Baste with a mixture of steak sauce and water. For perfect steaks, turn them only once.

Tuesday, February 9, 2010

Grilled Beef Tenderloin Steaks and Asparagus Recipe


1 envelope Bearnaise sauce mix
1 pound fresh asparagus, trimmed
1/4 pound fresh crab meat
2 tbsp butter
1/2 tsp minced garlic
1 tbsp lemon juice
4 beef tenderloin steaks (1 inch thick, 3 oz each)
1/8 tsp paprika


1. Prepare Bearnaise sauce according to package directions.

2. Place asparagus in a steamer basket. Place basket in a large saucepan over 1 inch of water and bring to a boil. Cover and steam for 8 to10 minutes or until crisp tender.

3. In a large skillet, saute crab in butter for 3 to 4 minutes or until heated through. Add garlic and cook 1 minute longer. Stir in lemon juice and keep warm.

4. Grill steaks, covered over medium heat or broil 4 inches from the heat for 6 to 8 minutes on each side or until meat reaches desired doneness. (For medium-rare a meat thermometer should read 145°; medium 160°; well-done 170°). Top with crab mixture, asparagus and Bearnaise sauce. Sprinkle with paprika.

Yield: 4 servings.

Sunday, February 7, 2010

Char Grilled Burger Recipe


1/2 cup sour cream
3 green onions, chopped with tops
3 tbsp bread crumbs
1/2 tsp Worcestershire sauce
1/2 teaspoon lemon pepper seasoning
1 pound lean ground beef
4 hamburger buns
1 tomato, 4 slices
1 yellow onion, sliced
2 tsp mustard
1 tbsp mayonnaise
1 tbsp catsup
shredded lettuce


1. Prepare onion by slicing in thick slices. Place in plastic bag or glass jar with ice water; seal and refrigerate until ready to use. This makes the onions very crisp and juicy.

2. Slice a tomato into thick slices. Mix together sour cream, chopped green onions, bread crumbs, Worcestershire sauce and lemon pepper seasoning.
Mix this in with the ground meat until combined well. Shape into 4 patties.

Cooking the Hamburger Patties:

1. Place meat on grill over hot coals and cook to desired doneness, turning only once or twice.

2. Combine, mayonnaise, mustard and catsup and blend well.

3. To serve, divide the catsup mixture evenly on the warmed hamburger buns, top with a meat patty, tomato slice, onion slice and shredded lettuce.

Servings: 4

Monday, February 1, 2010

Grilled Macaroni and Cheese Casserole


* 1 red bell pepper
* 1 green bell pepper
* 1 pound elbow macaroni
* 1/2 stick salted butter
* 3 tablespoons flour
* 2 cups whole milk
* 1 cup grated Asiago cheese
* 1 cup Monterey Jack cheese
* 1/2 cup white or yellow cheddar cheese
* 1/2 cup Parmigiano-Reggiano
* 1 1/2 cups sharp cheddar cheese
* 1/2 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 1 teaspoon cayenne pepper, plus 1/2 teaspoon
* 1/2 jalapeno pepper, thinly sliced
* 1/4 cup seasoned bread crumbs


Preheat grill to 350 degrees F.

Quarter red and green pepper, then place them on the grill, cooking until tender. Once grill marks are formed, remove peppers from grill and set aside. Boil elbow macaroni in salted boiling water until al dente, drain and set aside. In a large saucepan over medium heat, melt butter and then whisk in flour to thicken, about 1 minute. Add 1 cup milk and whisk in. Begin adding cheeses 1 at a time, thoroughly whisking each cheese. If sauce becomes too thick, add remaining cup of milk. Once all cheeses are blended add salt, black pepper, cayenne pepper, grilled peppers and jalapeno pepper and stir to combine. Add elbow macaroni to mixture and stir again. Once combined well, add to a cast iron 9 by 13 inch rectangle casserole dish; sprinkle top with bread crumbs and an additional 1/2 teaspoon cayenne pepper. Place on grill for 12 minutes. Let stand a few minutes before serving.

Yield: 4 to 6 Servings