AwesomeBites

Category: Fire and Smoke

My favorite BBQ

  • Grilled Rack of Pork

    Grilled Rack of Pork


    Grilled Rack of Pork with Rosemary, Garlic and SageServing Size: 10 (just 8 if they’re really big eaters)

    7 pounds rack of pork (8 ribs)
    1/4 cup fresh rosemary — chopped fine
    2 tablespoons sage — rubbed (dry)
    3 cloves garlic — minced
    2 teaspoons kosher salt
    2 1/2 tablespoons olive oil

    1. Several hours before you wish to cook the meat, dry it well with paper towels.
    2. In a small bowl combine the finely minced rosemary, dried sage, minced garlic and salt. Add olive oil and stir.
    3. Pour a small amount of olive oil into your hands and massage all over the rack of pork, then gently press on the herb mixture.
    4. Place roast on a dish or pan and place it in the refrigerator, uncovered, for 2-4 hours.
    5. Allow meat to warm to room temperature for about 30 minutes before proceeding.
    6. Preheat grill to high and sear all sides of the pork, fat side down first. Try not to burn any sides of the roast (the fat will drip off and may cause flare-ups). Move roast to indirect heat, fat side up, reduce grill interior temp to about 300° and allow meat to roast for 45 minutes to an hour. Use a meat thermometer inserted between the center ribs (don’t touch bone with the probe) until the meat reaches 135°.
    7. Remove meat to a cutting board and loosely tent with foil for about 15 minutes, then slice and serve.

  • Grilled Lamb Chops

    Grilled Lamb Chops

    Rack of Lamb

    Start the BBQ and get ‘er hot.
    Make the honey mustard thyme sauce and spread over the lamb.
    1/4 cup mustard, 1/8 cup honey, 2 T thyme, salt and pepper

    Sear lamb on the hot side of the fire until grill marked nicely. Move to the 200 to 225 degree side of the grill. If you have the type of BBQ that has a smoker side, move it over there. Cook ’til medium rare. (about 10 degrees before ready because it will continue to cook.) Remove from grill and wrap in foil to keep warm. Let rest for 15-20 minutes.

    Cut into separate chops and serve immediately upon slicing!

  • Smokin’ Ribs

    Smokin’ Ribs

    My hubby makes the best ribs.  How good are they?  I do not order ribs when I go out.  Always disappointed.  They just don’t do it as well.  Dennis’ are the best!

    Best Pork Ribs in the World! Just Awesome!

    Start the BBQ, and let her heat up.  We have a two sided BBQ and so hubby lights one side and uses the other side to smoke the ribs.  He leaves them on the cool side for a couple of hours and then turns them and leaves them another 2 hours.  They seem to be perfection.  His BBQ sauce creates a sticky sauce that is heaven on a rib.  Search for BBQ Sauce to find on this site.

    Pork Ribs with the Rib Tips and Tumeric Rice

    The only other BBQ sauce that comes close to his is Sweet Baby Rays.  It is nice.

  • Grilled Chicken Meatballs – Yakitori

    Place three meatballs on a scewer and barbecue on the grill.  Serve with dipping sauce and a nice green salad. 

    Recipe: Grilled Chicken Meat Balls (Yakitori)

    Ingredients:

    11 oz skinless chicken (minced)
    2 eggs
    1/2 teaspoon salt
    2 teaspoons plain (all-purpose) flour
    2 teaspoons corn starch
    6 tablespoons dried bread crumbs
    2 inches fresh ginger root (grated)
    Bamboo skewers

    For the “tare” yakitori sauce:

    4 tablespoons sake
    5 tablespoons shoyu (soy sauce)
    1 tablespoon mirin
    1 tablespoon sugar
    1/2 teaspoon corn starch blended with 1 teaspoon water

    Method:

    1. Put all the ingredients for the chicken balls (except the ginger) in a food processor and blend well.
    2. Wet your hands and scoop about a tablespoonful of the mixture into your palm. Shape it into a small ball about half the size of a golf ball.
    3. Squeeze the juice from the grated ginger into a small mixing bowl. Discard the pulp.
    4. Add the ginger juice to a small pan of boiling water. Add the chicken balls and boil for about 7 minutes, or until the color of the meat changes and the balls float to the surface. Scoop out and drain on a plate covered with paper towels.
    5. In a small pan, mix all the ingredients for the yakitori sauce, except for the corn starch solution. Bring the mixture to boil, and then reduce the heat and simmer for about 5 minutes or until the sauce slightly reduced. Add the corn starch solution and stir until the sauce is thickened. Transfer to a small bowl.
    6. Thread 3-4 balls on to each bamboo skewer. Grill the skewers with an indoor grill or broiler or on a barbeque (preferred). Brush them with the yakitori sauce and turn the skewers frequently until the balls turn brown.
    7. Serve hot and sprinkle with shichimi togarashi (Japanese chile powder with sesame seeds) and some yakitori sauce if you like.

  • Jack Stack Kansas City BBQ Beans

    I found this online at Food Network courtesy of Fiorella’s Jack Stack Kansas City Barbeque Restaurant.

    Perfection. Kansas City Beans

    Ingredients
    1 (32-ounce) can pork and beans
    1 cup chopped brisket
    1 cup BBQ sauce (recommended: Jack Stack Original)
    4 heaping tablespoons brown sugar
    1 tablespoon chili powder
    1 teaspoon liquid smoke
    1/2 cup ketchup
    1/2 cup water
    Directions
    Combine all ingredients in a 4-quart saucepan. Over medium heat, bring beans to a boil, and then reduce to a simmer. Cook beans for 20 minutes or until a thick, soupy consistency is reached. Serve.

    This recipe also works well on a grill, letting the great outdoors permeate and enhance the flavor of the beans as they cook.

  • Roast Lamb with Pinot Noir Sauce

    If you don’t have time to grill, go for the roast.

    Servings: 6 People

    Ingredients

    3 Racks of Lamb (6 to 8 Chops per rack), fat removed and frenched.
    2 tablespoons honey

    Pinot Noir Marinade:
    2 cups Pinot Noir Wine
    1/4 cup extra-virgin olive oil
    3 tablespoons chopped fresh rosemary
    2 tablespoons minced garlic
    2 teaspoons balsamic vinegar
    1/2 teaspoon coarse salt
    1/2 teaspoon freshly ground black pepper

    In a large bowl, combine pinot noir wine, olive oil, rosemary, garlic, balsamic vinegar, salt, and pepper.

    In a small saucepan, bring the reserved honey/marinade mixture to a boil; let boil until mixture is reduced by 1/2. Additional pinot noir wine may be needed – use your best judgment. Keep warm until ready to serve.

    Preparation

    *Trim fat from roast to expose 1 to 1 1/2-inches of bones and about 1/8-inch of fat on meat. An easier way is to ask your butcher to dress rack and trim all fat from the ribs.

    I like to use large resealable plastic bags for the marinating. One (1) lamb rack fits nicely into a large plastic bag. Divide the marinade between your bags of lamb racks. I also like to marinate in the refrigerator overnight.

    When ready to cook, remove from refrigerator 1 hour before grilling to bring to room temperature. Remove lamb rack from marinade; reserving the marinade. Mix honey into marinade and set aside to use when serving the lamb.

    When ready to grill, preheat barbecue grill to medium-high heat (350 degrees F). Sear the lamb racks on the hot grill, fat side down for 1 minute. Turn and sear the other side for 1 minute. Turn back onto fat side and cook for approximately 6 to 8 minutes, basting occasionally with the Pinot Noir Marinade. Turn and cook another 6 to 8 minutes, basting occasionally, or until a meat thermometer registers desired temperature (see below).

    Rare – 120°F
    Medium Rare – 125°F
    Medium – 130°F

    Remove from grill and transfer onto a cutting board; let stand 15 minutes before carving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven).

    When ready to serve, slice between racks into single-rib portions (hold the rack by the bones and in one slice, run the knife between the ribs) and serve on individual serving plates. Top the lamb with the reserved honey/marinade mixture.

  • Grilled Striped Bass

    • three 2- to 3-pound cleaned whole striped bass

    Preparation

    Prepare grill. Pat fish dry and season generously inside and out with salt and pepper. Grill fish on a well-oiled rack set 5 to 6 inches over glowing coals 8 to 10 minutes on each side, or until just cooked through in thickest part.

    Serve fish with chimichurri sauce.

  • Grilled Tricolor Peppers

    yield: Makes 4 servings

    One serving packs more than two times your requirement of vitamin C.

    Ingredients

    • Vegetable oil cooking spray
    • 1 green bell pepper, cored, seeded and sliced into strips
    • 1 yellow bell pepper, cored, seeded and sliced into strips
    • 1 red bell pepper, cored, seeded and sliced into strips
    • 1 large Vidalia onion, sliced into strips
    • 1 tbsp olive oil
    • 1/2 teaspoon salt
    • 1/8 teaspoon freshly ground black pepper

    Preparation

    Coat grill with cooking spray and heat on high. Toss bell peppers, onion, oil, salt and pepper in a bowl. Grill, turning occasionally, until vegetables soften, about 15 minutes. Serve immediately.

  • BBQ Sauce

    Start with a base of purchased BBQ sauce, add soy sauce, and brown sugar and balsalmic vinegar.  Heat to blend to taste.  Coffee adds a great base note to many soups and sauces.

    If you want to build from scratch, you need to make a tomato bbq sauce, then add the other ingredients.

    Liquid smoke, salt and pepper, red pepper flakes.

    The final consistency needs to be sticky so it sticks to the meat.

    Sharp and Sweet.

    When all else fails, reach for the Sweet Baby Ray’s from your local grocery.