Do you supersize your thunder thighs at the drive up?
- Thread starter koalabear
- Start date
koalabear
~Armed and Fuzzy~
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Orange Cocoa Cake
Ingredients:
* 1/2 cup cocoa
* 1/2 cup boiling water
* 1/4 cup (1/2 stick) butter, softened
* 1/4 cup shortening
* 2 cups sugar
* 1/8 teaspoon salt
* 1 teaspoon vanilla extract
* 2 eggs
* 1-1/2 teaspoons plus 1/8 teaspoon baking soda, divided
* 1 cup plus 3 tablespoons buttermilk divided
* 1-3/4 cups all-purpose flour
* 3/4 teaspoon freshly grated orange peel
* 1/4 teaspoon orange extract
* Orange Butter Cream Frosting(recipe follows)
Directions:
1. Heat oven to 350°F. Grease three 8- or 9-inch round baking pans; line with wax paper.
2. Stir together cocoa and water in small bowl until smooth; set aside. Beat butter, shortening, sugar, salt and vanilla in large bowl until well blended. Add eggs; beat well. Stir 1-1/2 teaspoons baking soda into 1 cup buttermilk; add to butter mixture alternately with flour.
3. Measure 1-2/3 cups batter into small bowl; stir in remaining 1/8 teaspoon baking soda and 3 tablespoons buttermilk, orange peel and orange extract. Pour into one prepared pan. Stir cocoa mixture into batter; divide evenly between remaining two prepared pans.
3. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Carefully peel off wax paper. Cool completely.
4. Place one chocolate layer on serving plate; spread with Orange Butter Cream frosting. Top with orange layer; spread with frosting. Top with remaining chocolate layer; frost top and sides of cake. 10 to 12 servings.
Orange Butter Cream Frosting
2/3 cup butter or margarine, softened
6 cups powdered sugar, divided
2 teaspoons freshly grated orange peel
1-1/2 teaspoons vanilla extract
4 to 6 tablespoons milk
Beat butter, 1 cup powdered sugar, orange peel and vanilla in large bowl until creamy. Add remaining powdered sugar alternately with milk, beating to spreading consistency.
Ingredients:
* 1/2 cup cocoa
* 1/2 cup boiling water
* 1/4 cup (1/2 stick) butter, softened
* 1/4 cup shortening
* 2 cups sugar
* 1/8 teaspoon salt
* 1 teaspoon vanilla extract
* 2 eggs
* 1-1/2 teaspoons plus 1/8 teaspoon baking soda, divided
* 1 cup plus 3 tablespoons buttermilk divided
* 1-3/4 cups all-purpose flour
* 3/4 teaspoon freshly grated orange peel
* 1/4 teaspoon orange extract
* Orange Butter Cream Frosting(recipe follows)
Directions:
1. Heat oven to 350°F. Grease three 8- or 9-inch round baking pans; line with wax paper.
2. Stir together cocoa and water in small bowl until smooth; set aside. Beat butter, shortening, sugar, salt and vanilla in large bowl until well blended. Add eggs; beat well. Stir 1-1/2 teaspoons baking soda into 1 cup buttermilk; add to butter mixture alternately with flour.
3. Measure 1-2/3 cups batter into small bowl; stir in remaining 1/8 teaspoon baking soda and 3 tablespoons buttermilk, orange peel and orange extract. Pour into one prepared pan. Stir cocoa mixture into batter; divide evenly between remaining two prepared pans.
3. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Carefully peel off wax paper. Cool completely.
4. Place one chocolate layer on serving plate; spread with Orange Butter Cream frosting. Top with orange layer; spread with frosting. Top with remaining chocolate layer; frost top and sides of cake. 10 to 12 servings.
Orange Butter Cream Frosting
2/3 cup butter or margarine, softened
6 cups powdered sugar, divided
2 teaspoons freshly grated orange peel
1-1/2 teaspoons vanilla extract
4 to 6 tablespoons milk
Beat butter, 1 cup powdered sugar, orange peel and vanilla in large bowl until creamy. Add remaining powdered sugar alternately with milk, beating to spreading consistency.
Last edited:
koalabear
~Armed and Fuzzy~
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Get the grill out!!!!!!
BEEF GRILLING TIPS
Choice cuts, because of their more abundant marbling, are the best for the grill (unless, of course, you can get your hands on Prime grade).
For a tender, juicy steak let the meat stand at room temperature for 20 to 30 minutes and salt it just before grilling. After removing the steak from the grill, let it rest for 5 to 10 minutes to allow the juices to redistribute.
To get the best grill marks on your next steak, lightly brush or spray the steak with an extra-virgin olive oil just before placing it on the cooking grate.
Marinate less tender cuts of beef like flank steak before grilling. To tenderize, a marinade must contain an acidic ingredient such as fruit or vegetable juice, yogurt, wine, or vinegar.
PORK GRILLING TIPS
Most barbecue sauces contain sugar, which easily burns, so don't sauce your ribs until the last 10 to 20 minutes of grilling time.
Don't parboil your ribs! You'll just boil away all the flavor. Instead, cook them low and slow over Indirect heat.
Chops 1-inch or thicker are best for the grill. For the most flavorful chop, lightly coat the chops with oil and sear them like you would a steak. Finish them up over Indirect Medium heat.
Tenderloin can be safely removed from the grill at 155F if it is covered with foil and allowed to rest for 5 minutes before carving. During that time, the temperature should rise to a perfect 160F. Use a meat thermometer to be sure.
POULTRY GRILLING TIPS
As a general rule of thumb, grill boneless, skinless chicken breast halves over Direct Medium heat for 8 to 12 minutes or until the juices run clear and the meat is no longer pink in the center, turning once halfway through grilling time.
Grill bone-in breast halves over Indirect Medium heat, bone-side down, for 30 to 40 minutes or until the juices run clear and the meat is no longer pink in the center. If you like a crispy skin, you can place the breasts skin-side down over Direct Medium heat during the last five minutes of grilling time.
Whole chicken and turkey is safely cooked when the juices run clear and it reaches an internal temperature of 170F in the breast and 180F in the thickest part of the thigh.
When taking the temperature of a whole bird, be careful not to let the thermometer probe contact bone. It could lead to a false reading.
FISH & SHELLFISH GRILLING TIPS
Fish cook rapidly on the grill, so don't wander far from your catch!
Unless you are grilling very delicate, thin fillets such as sole or flounder, you can skip the aluminum foil. Instead of sealing fillets in a foil packet where they won't benefit from the direct contact with the fire, lightly brush or spray them with oil to keep them from sticking to the cooking grate.
Fish is cooked to perfection when it is slightly opaque throughout. Insert a sharp paring knife between the layers of the fish meat and turn it slightly to get a good look inside. If the fish still looks translucent in the center, give it a minute or two more.
DESSERT GRILLING TIPS
Before grilling up dessert, be sure to burn-off any residue from your dinner by adding more charcoal or turning the gas burners to High. Once the residue is burned off, brush the grates with a brass grill brush and arrange the coals or the burners for Direct or Indirect cooking as indicated in the recipe or grilling chart.
Peach halves, bananas, and pineapple slices are all particularly delicious hot off the grill and served with a scoop of vanilla ice cream.
BEEF GRILLING TIPS
Choice cuts, because of their more abundant marbling, are the best for the grill (unless, of course, you can get your hands on Prime grade).
For a tender, juicy steak let the meat stand at room temperature for 20 to 30 minutes and salt it just before grilling. After removing the steak from the grill, let it rest for 5 to 10 minutes to allow the juices to redistribute.
To get the best grill marks on your next steak, lightly brush or spray the steak with an extra-virgin olive oil just before placing it on the cooking grate.
Marinate less tender cuts of beef like flank steak before grilling. To tenderize, a marinade must contain an acidic ingredient such as fruit or vegetable juice, yogurt, wine, or vinegar.
PORK GRILLING TIPS
Most barbecue sauces contain sugar, which easily burns, so don't sauce your ribs until the last 10 to 20 minutes of grilling time.
Don't parboil your ribs! You'll just boil away all the flavor. Instead, cook them low and slow over Indirect heat.
Chops 1-inch or thicker are best for the grill. For the most flavorful chop, lightly coat the chops with oil and sear them like you would a steak. Finish them up over Indirect Medium heat.
Tenderloin can be safely removed from the grill at 155F if it is covered with foil and allowed to rest for 5 minutes before carving. During that time, the temperature should rise to a perfect 160F. Use a meat thermometer to be sure.
POULTRY GRILLING TIPS
As a general rule of thumb, grill boneless, skinless chicken breast halves over Direct Medium heat for 8 to 12 minutes or until the juices run clear and the meat is no longer pink in the center, turning once halfway through grilling time.
Grill bone-in breast halves over Indirect Medium heat, bone-side down, for 30 to 40 minutes or until the juices run clear and the meat is no longer pink in the center. If you like a crispy skin, you can place the breasts skin-side down over Direct Medium heat during the last five minutes of grilling time.
Whole chicken and turkey is safely cooked when the juices run clear and it reaches an internal temperature of 170F in the breast and 180F in the thickest part of the thigh.
When taking the temperature of a whole bird, be careful not to let the thermometer probe contact bone. It could lead to a false reading.
FISH & SHELLFISH GRILLING TIPS
Fish cook rapidly on the grill, so don't wander far from your catch!
Unless you are grilling very delicate, thin fillets such as sole or flounder, you can skip the aluminum foil. Instead of sealing fillets in a foil packet where they won't benefit from the direct contact with the fire, lightly brush or spray them with oil to keep them from sticking to the cooking grate.
Fish is cooked to perfection when it is slightly opaque throughout. Insert a sharp paring knife between the layers of the fish meat and turn it slightly to get a good look inside. If the fish still looks translucent in the center, give it a minute or two more.
DESSERT GRILLING TIPS
Before grilling up dessert, be sure to burn-off any residue from your dinner by adding more charcoal or turning the gas burners to High. Once the residue is burned off, brush the grates with a brass grill brush and arrange the coals or the burners for Direct or Indirect cooking as indicated in the recipe or grilling chart.
Peach halves, bananas, and pineapple slices are all particularly delicious hot off the grill and served with a scoop of vanilla ice cream.
Last edited:
Free_Spirit
Really Experienced
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- Apr 22, 2007
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- 107
BBQ? Yummm... now you're making me hungry.
I have basil, heaps of it, in the garden - along with chives, tomatos, bok choy and a billion snails...
I have basil, heaps of it, in the garden - along with chives, tomatos, bok choy and a billion snails...
koalabear
~Armed and Fuzzy~
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Marinades are popular due to their flavor and because they can be used with less expensive cuts of meat to tenderize. Marinate in a plastic zip-lock bag for easy turning and clean up. Chicken and seafood marinate better if you score the skin. Never re-use a marinade that has come in contact with raw meat. After meat has been marinated in the refrigerator, wait until it returns to room temperature before grilling. Marinate large roasts at least eight hours; fish or chicken can be marinated in an hour. Very tender seafood and poultry can get tough or mushy if left in a tenderizing marinade for longer than an hour.
koalabear
~Armed and Fuzzy~
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A dry rub is usually a mixture of fresh or dried herbs and spices, sometimes mixed with an oil, crushed garlic or mustard, which is rubbed into the surface of the meat. Because they are not acidic (like marinades with lime or vinegar or other acidic liquids), dry rubs enhance flavor as opposed to tenderizing.
koalabear
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Q: Grilled or barbecued; what's the difference
These words are often used interchangeably, but there is actually quite a difference. Grilling involves cooking your steak or pork chop directly over high heat; it requires food to be basted turned. Grilled foods are generally smaller pieces of meat and vegetables that make their way to the table faster. Barbecuing is a slower, indirect way of cooking larger cuts of meat. Food is placed on one side of the grill and the heat source is located in another. It takes time, but your end result is tender and juicy. So grill it fast or BBQ it slow; either route takes you to a mouthwatering meal.
These words are often used interchangeably, but there is actually quite a difference. Grilling involves cooking your steak or pork chop directly over high heat; it requires food to be basted turned. Grilled foods are generally smaller pieces of meat and vegetables that make their way to the table faster. Barbecuing is a slower, indirect way of cooking larger cuts of meat. Food is placed on one side of the grill and the heat source is located in another. It takes time, but your end result is tender and juicy. So grill it fast or BBQ it slow; either route takes you to a mouthwatering meal.
koalabear
~Armed and Fuzzy~
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Smoking is a slow and long cooking process that flavors and tenderizes meat. Cheaper cuts of meat can be used. You can smoke foods in a smoker, or you can use your grill. Because it takes time for foods to absorb smoke flavor, you should anticipate spending at least 30 minutes on the grill with the lid down. Use hard, dry wood chips that have been soaked in water and then drained. You can use a smoker box for your grill or you can wrap wood chips or chunks in aluminum foil with holes poked in the top. The temperature in the smoker should be maintained at 250 to 300 degrees F for safety.
As a general rule, any hardwood that bears a fruit or nut is suitable for smoking or grilling. The wood must be well-seasoned; green or fresh-cut wood can turn food black and tastes bitter. Different woods have very different tastes. As a guide: pecan, apple and peach wood impart a mild flavor. Hickory, white oak and cherry add medium flavor. And heavier flavor comes from mesquite, blackjack oak or red oak.
As a general rule, any hardwood that bears a fruit or nut is suitable for smoking or grilling. The wood must be well-seasoned; green or fresh-cut wood can turn food black and tastes bitter. Different woods have very different tastes. As a guide: pecan, apple and peach wood impart a mild flavor. Hickory, white oak and cherry add medium flavor. And heavier flavor comes from mesquite, blackjack oak or red oak.
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koalabear
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Because grilling is usually done hot and fast, it is generally best to have the lid closed. Foods that cook very fast, such as a thin hamburger, can be done with the lid up. Indirect cooking and smoking always require the grill lid down. Opening the lid increases cooking time by ten minutes.....!!
When you place a steak right over the heat source, you are direct grilling. You can grill delicate foods such as seafood or foods that need long slow cooking by placing them to the side of the heat source; that's called indirect grilling. You can turn one burner on and the others off. A drip pan can be placed under the roast to help flavor it and to keep dripping grease from starting flare-ups. Experiment with this -- try searing a roast over the burner before moving it to the unheated side of the grill. Or place herbs and wine in the drip pan to flavor the smoke.
When you place a steak right over the heat source, you are direct grilling. You can grill delicate foods such as seafood or foods that need long slow cooking by placing them to the side of the heat source; that's called indirect grilling. You can turn one burner on and the others off. A drip pan can be placed under the roast to help flavor it and to keep dripping grease from starting flare-ups. Experiment with this -- try searing a roast over the burner before moving it to the unheated side of the grill. Or place herbs and wine in the drip pan to flavor the smoke.
Last edited:
koalabear
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As vegetables are more delicate than meat and do not contain as much fat, it is important that the grill grate be very clean and well oiled. This will help prevent food from sticking to the grate or falling apart. Small bits of vegetables can be grilled in a special grill pan with small holes or larger bits can be thread onto a skewer. Grill veggies until lightly browned on low heat. Remember that the higher the water content, the faster the cooking time. Tomatoes cook very quickly, whereas potatoes usually take longer to cook than meat.
If you haven't tried grilled fruit, then you have an amazing taste treat ahead. Here are some hints: Use fruit that is firm but not over-ripe. Firm fruit like apples and pineapple are easy right on the grill; but softer fruit like mango and peaches should not really be cooked, just heated. Small pieces do best on a skewer; baste with vegetable oil to keep them from sticking. Rotate skewers every few minutes, from 6 - 15 minutes depending on the size of the fruit. Serve as is or sprinkle with brown sugar and cinnamon.
If you haven't tried grilled fruit, then you have an amazing taste treat ahead. Here are some hints: Use fruit that is firm but not over-ripe. Firm fruit like apples and pineapple are easy right on the grill; but softer fruit like mango and peaches should not really be cooked, just heated. Small pieces do best on a skewer; baste with vegetable oil to keep them from sticking. Rotate skewers every few minutes, from 6 - 15 minutes depending on the size of the fruit. Serve as is or sprinkle with brown sugar and cinnamon.
koalabear
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Original Ranch® Cheeseburgers
1 packet/1 oz. Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
1 lb ground beef
1 cup shredded cheddar cheese
4 hamburger buns
Combine seasoning & salad dressing mix with beef and cheese. Shape into four (4) patties. Cook thoroughly until meat is no longer pink in the center. Toast buns before serving, if desired. Serves four (4).
1 packet/1 oz. Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
1 lb ground beef
1 cup shredded cheddar cheese
4 hamburger buns
Combine seasoning & salad dressing mix with beef and cheese. Shape into four (4) patties. Cook thoroughly until meat is no longer pink in the center. Toast buns before serving, if desired. Serves four (4).
koalabear
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How to Grill the Perfect Steak
• Allow ¾ to 1lb per person for bone-in steak or ½lb per person for boneless steak.
• Choose steaks that are at least 1-inch thick.
• Trim off fat to 1/8 inch and score the edges to keep them from curling on the grill.
• On the grill, flip steaks when juices start bubbling on the un-cooked side.
• Second side of steak needs less grilling time than the first.
• Salt & pepper each browned side of steak after turning.
• Test for doneness by making a knife slit beside the bone.
COOKING CHART
Thickness --------1" ---------------1½" ------------2"
Rare -----------15 – 20 min. 20 – 25 min. ----30 – 35 min.
Medium ---------20 – 25 min. ----30 – 35 min. -35 – 40 min.
Well Done --25 min. & over ----35 min. & over 40 min. & over
Grill Height----- 2" - 3" -------2" - 3"---------- 3" - 5"
Grill Surface Temperature Medium: 350°
• Allow ¾ to 1lb per person for bone-in steak or ½lb per person for boneless steak.
• Choose steaks that are at least 1-inch thick.
• Trim off fat to 1/8 inch and score the edges to keep them from curling on the grill.
• On the grill, flip steaks when juices start bubbling on the un-cooked side.
• Second side of steak needs less grilling time than the first.
• Salt & pepper each browned side of steak after turning.
• Test for doneness by making a knife slit beside the bone.
COOKING CHART
Thickness --------1" ---------------1½" ------------2"
Rare -----------15 – 20 min. 20 – 25 min. ----30 – 35 min.
Medium ---------20 – 25 min. ----30 – 35 min. -35 – 40 min.
Well Done --25 min. & over ----35 min. & over 40 min. & over
Grill Height----- 2" - 3" -------2" - 3"---------- 3" - 5"
Grill Surface Temperature Medium: 350°
Last edited:
koalabear
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Chicken
Tasty and Lean
Tips
• Baste with oil or a marinade.
• Lay on grill skin-side up.
• Break joints to keep halves and quarters flat on grill. Try to grill similar sized pieces.
• Grill halves and quarters at approximately 350°; grill breasts at 375°.
• Chicken is done when joints move easily and juices run clear.
COOKING CHART
.................Halves ----------Quarters ................ Breasts
Total Time Approx. 1 hr -------- Approx. 45 min. ---24– 30 min.
Temperature Med./350° ------Med./350° ....---..Hot/375-400°
Grill Height ..6" to 10" -------........6" to 10" ....---....6" to 10"
Tasty and Lean
Tips
• Baste with oil or a marinade.
• Lay on grill skin-side up.
• Break joints to keep halves and quarters flat on grill. Try to grill similar sized pieces.
• Grill halves and quarters at approximately 350°; grill breasts at 375°.
• Chicken is done when joints move easily and juices run clear.
COOKING CHART
.................Halves ----------Quarters ................ Breasts
Total Time Approx. 1 hr -------- Approx. 45 min. ---24– 30 min.
Temperature Med./350° ------Med./350° ....---..Hot/375-400°
Grill Height ..6" to 10" -------........6" to 10" ....---....6" to 10"
Last edited:
koalabear
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Cheeseburgers
Courtesy of: Cattleman’s Beef Board and National Cattleman’s Assoc.
2 pound ground beef
1/4 c. mayonnaise
1//4 c. honey mustard
8 slices American cheese
8 hamburger buns, split
Romaine lettuce, tomato slices
Combine mayonnaise and mustard. Lightly shape ground beef into eight 1/2-inch thick patties. Place patties on grid over medium heat. Grill, uncovered, 11 to 13 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color, turning occasionally. Season with salt and pepper after turning. About 1 minute before burgers are done, top with cheese. Serve in buns with sauce, lettuce and tomato.
Courtesy of: Cattleman’s Beef Board and National Cattleman’s Assoc.
2 pound ground beef
1/4 c. mayonnaise
1//4 c. honey mustard
8 slices American cheese
8 hamburger buns, split
Romaine lettuce, tomato slices
Combine mayonnaise and mustard. Lightly shape ground beef into eight 1/2-inch thick patties. Place patties on grid over medium heat. Grill, uncovered, 11 to 13 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color, turning occasionally. Season with salt and pepper after turning. About 1 minute before burgers are done, top with cheese. Serve in buns with sauce, lettuce and tomato.
Free_Spirit
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Have you considered opening a restaurant? Espcially a healthy food type restaurant?
You have the know how... it'd have to be a success.
You have the know how... it'd have to be a success.
koalabear
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Blake's BBQ Jalapeño Texas Cheeseburger
Recipe created by chef Don Blake of Blake's B-B-Q & Burgers
Ingredients:
* 1/2 cup KC Masterpiece® Original Barbecue Sauce
* 1/8 cup KC Masterpiece® BBQ Seasoning
* 1/4 cup jalapeño peppers, thinly sliced
* 1-1/2 lb ground beef
* 1 yellow onion, sliced in large rings
* 8 slices pepper jack cheese
* 1/8 cup butter
* 8 hamburger buns
Combine 1/4 cup barbecue sauce, seasoning and jalapeños in a small bowl. Knead spice mixture into ground beef and roll into 6 patties.
Brush grill grate with oil or coat with nonstick cooking spray. Light grill using Kingsford® briquets.
Grill burgers for 12-16 minutes on a covered grill until burgers are cooked through, turning once. In last 6-8 minutes of grilling time, place onions on grill. Top burgers with cheese during last minute of cooking time. Lightly spread butter on bun. Grill bun, buttered side down, until lightly toasted.
Serve burgers on buns and top with grilled onions, barbecue sauce and your favorite toppings.
Makes 6 servings.
Recipe created by chef Don Blake of Blake's B-B-Q & Burgers
Ingredients:
* 1/2 cup KC Masterpiece® Original Barbecue Sauce
* 1/8 cup KC Masterpiece® BBQ Seasoning
* 1/4 cup jalapeño peppers, thinly sliced
* 1-1/2 lb ground beef
* 1 yellow onion, sliced in large rings
* 8 slices pepper jack cheese
* 1/8 cup butter
* 8 hamburger buns
Combine 1/4 cup barbecue sauce, seasoning and jalapeños in a small bowl. Knead spice mixture into ground beef and roll into 6 patties.
Brush grill grate with oil or coat with nonstick cooking spray. Light grill using Kingsford® briquets.
Grill burgers for 12-16 minutes on a covered grill until burgers are cooked through, turning once. In last 6-8 minutes of grilling time, place onions on grill. Top burgers with cheese during last minute of cooking time. Lightly spread butter on bun. Grill bun, buttered side down, until lightly toasted.
Serve burgers on buns and top with grilled onions, barbecue sauce and your favorite toppings.
Makes 6 servings.
koalabear
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Grilled Ham with Lemon-Orange Glaze
Courtesy of: National Pork Board
7 pound bone-in smoked ham
2 T. brown sugar
1 T. ground coriander
1 T. paprika
1 t. cumin
1/2 t. cinnamon
1/4 t. cloves
1/4 c. lemon marmalade
2 T. orange juice
Prepare gas or charcoal grill to medium-hot (375-425 degrees F.) for indirect cooking. Place drop pan in center, not over heat source (for gas grill, turn off center burner; for charcoal grill, bank coals on either side). Score top and sides of ham with a knife in a crisscross pattern; mix all remaining ingredients except the glaze ingredients and rub into surface of ham. Place ham, score side up, in center of grill over drip pan. Cover and grill for 1 - 1 1/2 hours (adding 6-8 briquettes to charcoal grill if necessary to maintain heat), until internal temperature of ham (measured with a meat thermometer) reads 140 degrees F. Combine marmalade and orange juice in a small bowl; brush over ham and grill 5 minutes more. Remove ham from grill and let stand 15 minutes.
Courtesy of: National Pork Board
7 pound bone-in smoked ham
2 T. brown sugar
1 T. ground coriander
1 T. paprika
1 t. cumin
1/2 t. cinnamon
1/4 t. cloves
1/4 c. lemon marmalade
2 T. orange juice
Prepare gas or charcoal grill to medium-hot (375-425 degrees F.) for indirect cooking. Place drop pan in center, not over heat source (for gas grill, turn off center burner; for charcoal grill, bank coals on either side). Score top and sides of ham with a knife in a crisscross pattern; mix all remaining ingredients except the glaze ingredients and rub into surface of ham. Place ham, score side up, in center of grill over drip pan. Cover and grill for 1 - 1 1/2 hours (adding 6-8 briquettes to charcoal grill if necessary to maintain heat), until internal temperature of ham (measured with a meat thermometer) reads 140 degrees F. Combine marmalade and orange juice in a small bowl; brush over ham and grill 5 minutes more. Remove ham from grill and let stand 15 minutes.
koalabear
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Open-face Veggie Sandwiches
¼ cup Mayonnaise
3 cloves garlic, minced
1 Tbsp. lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 focaccia bread pieces (4’ x 6’), split horizontally
½ cup crumbled feta cheese
1. Preheat the grill to high.
2. Brush grate and veggies with olive oil; grill them all with the peppers and zucchini in the center of the grill. Grill about 3 minutes per side. Remove and set aside.
3. Combine mayo, garlic, and lemon juice, then spread on the cut sides of the bread. Sprinkle each one with feta cheese.
4. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don’t burn.
5. Remove from grill, and layer the bread with the grilled vegetables
¼ cup Mayonnaise
3 cloves garlic, minced
1 Tbsp. lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 focaccia bread pieces (4’ x 6’), split horizontally
½ cup crumbled feta cheese
1. Preheat the grill to high.
2. Brush grate and veggies with olive oil; grill them all with the peppers and zucchini in the center of the grill. Grill about 3 minutes per side. Remove and set aside.
3. Combine mayo, garlic, and lemon juice, then spread on the cut sides of the bread. Sprinkle each one with feta cheese.
4. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don’t burn.
5. Remove from grill, and layer the bread with the grilled vegetables
Free_Spirit
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- Apr 22, 2007
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Ahhhh.... of coursekoalabear said:It would cut into the vert time too much.......
koalabear
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Jerk Ribs
Courtesy of: National Pork Board
2 pound pork back ribs
2 T. dried minced onions
1 T. onion powder
4 t. ground thyme
2 t. salt
2 t. ground allspice
1/2 t. ground nutmeg
1/2 t. ground cinnamon
1 T. sugar
2 t. black pepper
1 t. cayenne
In small jar with tight-fitting lid, shake together all dry ingredients until well-blended. Rub dry mixture onto all surfaces of ribs. Grill ribs over indirect heat in covered grill, turning occasionally, until ribs are very tender, about 1 1/2 hours (or roast ribs on rack in shallow pan in 350 degrees F. for 1 1/2 hours). Cut into 1- or 2-rib portions to serve.
Courtesy of: National Pork Board
2 pound pork back ribs
2 T. dried minced onions
1 T. onion powder
4 t. ground thyme
2 t. salt
2 t. ground allspice
1/2 t. ground nutmeg
1/2 t. ground cinnamon
1 T. sugar
2 t. black pepper
1 t. cayenne
In small jar with tight-fitting lid, shake together all dry ingredients until well-blended. Rub dry mixture onto all surfaces of ribs. Grill ribs over indirect heat in covered grill, turning occasionally, until ribs are very tender, about 1 1/2 hours (or roast ribs on rack in shallow pan in 350 degrees F. for 1 1/2 hours). Cut into 1- or 2-rib portions to serve.
koalabear
~Armed and Fuzzy~
- Joined
- Mar 14, 2001
- Posts
- 101,964
BBQ Beef Chuck Steak
Ingredients:
1 beef chuck 7-bone steak, cut 3/4 to 1 inch thick (about 2 pounds)
Marinade:
1 cup finely chopped onion
1 cup ketchup
1/3 cup packed brown sugar
1/3 cup red wine vinegar
1 tablespoon Worcestershire sauce
1/8 to 1/4 teaspoon crushed red pepper
Instructions:
1. Combine marinade ingredients in medium bowl. Place beef steak and 1 cup marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Refrigerate remaining marinade.
2. Remove steak; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 15 to 18 minutes for medium rare to medium doneness, turning occasionally.
3. Place remaining marinade in small saucepan; bring to a boil. Reduce heat; simmer 10 to 15 minutes or until sauce consistency, stirring occasionally.
4. Cut steak into serving-size pieces. Serve with sauce.
Makes 4 servings.
Ingredients:
1 beef chuck 7-bone steak, cut 3/4 to 1 inch thick (about 2 pounds)
Marinade:
1 cup finely chopped onion
1 cup ketchup
1/3 cup packed brown sugar
1/3 cup red wine vinegar
1 tablespoon Worcestershire sauce
1/8 to 1/4 teaspoon crushed red pepper
Instructions:
1. Combine marinade ingredients in medium bowl. Place beef steak and 1 cup marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Refrigerate remaining marinade.
2. Remove steak; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 15 to 18 minutes for medium rare to medium doneness, turning occasionally.
3. Place remaining marinade in small saucepan; bring to a boil. Reduce heat; simmer 10 to 15 minutes or until sauce consistency, stirring occasionally.
4. Cut steak into serving-size pieces. Serve with sauce.
Makes 4 servings.
koalabear
~Armed and Fuzzy~
- Joined
- Mar 14, 2001
- Posts
- 101,964
BBQ Cheeseburgers
Ingredients
1-1/2 pounds ground beef
1/4 cup finely chopped onion
Prepared barbecue sauce
4 slices (1 ounce each) Cheddar or American cheese
4 crusty rolls, split
Romaine lettuce
Tomato slices
Instructions:
1. Combine ground beef and onion in medium bowl, mixing lightly but thoroughly. Shape into four 3/4-inch thick patties.
2. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color, turning occasionally. About 1 minute before burgers are done, brush with barbecue sauce; top with cheese.
3. Line bottom half of each roll with lettuce and tomato; top with burger. Close sandwiches.
Makes 4 servings.
Ingredients
1-1/2 pounds ground beef
1/4 cup finely chopped onion
Prepared barbecue sauce
4 slices (1 ounce each) Cheddar or American cheese
4 crusty rolls, split
Romaine lettuce
Tomato slices
Instructions:
1. Combine ground beef and onion in medium bowl, mixing lightly but thoroughly. Shape into four 3/4-inch thick patties.
2. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color, turning occasionally. About 1 minute before burgers are done, brush with barbecue sauce; top with cheese.
3. Line bottom half of each roll with lettuce and tomato; top with burger. Close sandwiches.
Makes 4 servings.
koalabear
~Armed and Fuzzy~
- Joined
- Mar 14, 2001
- Posts
- 101,964
Blazin' Colorado Steaks
35 minutes
Ingredients:
4 beef shoulder top blade steaks (flat iron) or boneless beef chuck eye steaks, cut 1 inch thick (about 8 ounces each)
Salt (optional)
Chopped seeded tomato
Cilantro sprigs, lime wedges (optional)
Marinade:
1/4 cup fresh lime juice
3 chipotle peppers in adobo sauce
Sauce:
1 can (4 ounces) chopped green chilies
1/2 cup whipping cream
1/2 cup dairy sour cream
2 tablespoons chopped fresh cilantro
Instructions:
.
1. Place marinade ingredients in blender container. Cover; purée until smooth. Place beef steaks and marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
2. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill shoulder top blade steaks, covered, 10 to 14 minutes (chuck eye steaks, uncovered, 16 to 20 minutes) for medium rare to medium doneness, turning once. Season with salt, if desired; keep warm.
3. Meanwhile prepare sauce. Place green chilies in blender container. Cover; purée until smooth. Combine chilies and cream in heavy small saucepan with heatproof handle. Place on grid over medium, ash-covered coals; cook until hot, about 5 minutes, stirring frequently. Stir in sour cream and cilantro. Cook and stir 1 to 2 minutes or until just heated through. Do not boil.
4. Serve steaks with sauce. Garnish with tomatoes and cilantro sprigs and lime wedges, if desired.
Makes 4 servings.
35 minutes
Ingredients:
4 beef shoulder top blade steaks (flat iron) or boneless beef chuck eye steaks, cut 1 inch thick (about 8 ounces each)
Salt (optional)
Chopped seeded tomato
Cilantro sprigs, lime wedges (optional)
Marinade:
1/4 cup fresh lime juice
3 chipotle peppers in adobo sauce
Sauce:
1 can (4 ounces) chopped green chilies
1/2 cup whipping cream
1/2 cup dairy sour cream
2 tablespoons chopped fresh cilantro
Instructions:
.
1. Place marinade ingredients in blender container. Cover; purée until smooth. Place beef steaks and marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
2. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill shoulder top blade steaks, covered, 10 to 14 minutes (chuck eye steaks, uncovered, 16 to 20 minutes) for medium rare to medium doneness, turning once. Season with salt, if desired; keep warm.
3. Meanwhile prepare sauce. Place green chilies in blender container. Cover; purée until smooth. Combine chilies and cream in heavy small saucepan with heatproof handle. Place on grid over medium, ash-covered coals; cook until hot, about 5 minutes, stirring frequently. Stir in sour cream and cilantro. Cook and stir 1 to 2 minutes or until just heated through. Do not boil.
4. Serve steaks with sauce. Garnish with tomatoes and cilantro sprigs and lime wedges, if desired.
Makes 4 servings.
