Saturday, May 27, 2006

BBQ for Memorial Day

Memorial Day brings a craving for having a BBQ. The weather has become a little more predicable even if you still take changes with rain. It tended to be a rather simple BBQ grwoing up. It was usually Hamburgers and Hot Dogs when we were younger and progressed to steaks as we became teens. It really helps if you have a patio in the backyard as my parents did and which I am not so lucky to have. So I have to make do.

I personally like to do more of a mixed grill type of concept (without any of the kidneys, etc) so I offer a variety of food items. I usually make the potato salad and coleslaw in the morning. The coleslaw I like to make is better if it has a few hour for the flavors to develop. I have never liked grilled vegetables very much and if I decide to make them on the grill they will be done in foil packets and boil the corn. You cannot marinate hambrurgers very well since they are ground meal and will fall apart but you can add ingredients to the patty such as onions, herbs and sauces. Just whatever tickles your fancy. You can make a smoked Brisket (recipe below) which is one of my personal favorities or make the Hays House type. I like beef ribs too but unless you can get them on sale they tend to be expensive since you need about 2 pounds per person.

Becasue I am the griller, baker, side dish maker (in others words do everything) I have to plan ahead to get some of the items done either the day before or in the morning. Shopping has to be done one or two days before.

Beef Ribs (Chicago Style BBQ Ribs recipe below)
I take the ribs and wrap into foil tighly and bake for an hour at 350 degrees F and then complete cooking on a grill. This makes nice moist ribs with alot of flavor. I do not put BBQ sauce on until last 15 minutes.
Smoked Brisquit (recipe below)
Seekh Kabab (Ground Meat Skewer Kababs)
Baked Beans (recipe below)
Gusty upped Beans
Corn On Cob
Coleslaw (recipe below)
Potato Salad (recipe below)
Ice Cream

Smoked Brisket

1 tablespoon garlic salt
1/3 cup catsup
1/2 cup vinegar
1/2 cup worcestershire sauce
1 tablspoon papper
1 teaspoon onion salt

I use a gas smoker follow your instrucions using you smoker. You could also cook on a gril in indirect heat or in the oven.

Mix all the ingredients. Marinate the brisket (around 10 pounds) for 12 hours. Pour marinade in pan with water. Place brisket in smoker for about 8 hours.

Scalloped Potatoes for the BBQ

4 red potatoes, thinly sliced
1 large onion, chopped
4 cloves garlic, chopped
1/4 cup chopped fresh basil
1/4 cup butter, cubed
salt and pepper to taste

1.Preheat grill for medium heat.

2.Layer sliced potatoes on aluminum foil with the onion, garlic, basil, and butter.
Season with salt and pepper. Fold foil around the potatoes to make a packet.

3.Place potato packet on heated grill over indirect heat, and cook for 30 minutes, or until potatoes are tender. Turn over packet halfway through cooking.

Honey-Baked Beans

4 slices bacon, diced
1/2 C. chopped onion
4 1/2 C. cooked navy beans (or substitute three 15 oz. cans cooked navy beans)
1/2 C. honey
1/2 C. ketchup
1 T. prepared mustard
1 T. Worcestershire sauce

Preheat oven to 350°F. Sautte bacon and onion until onion is tender; combine with remaining ingredients in shallow 2-quart oven-safe baking dish. Cover with lid or aluminum foil and bake 30 minutes. Uncover and bake 45 minutes longer.

Baked Beans with Coca-Cola

Two 28-oz. cans B&M Original Baked Beans
1 medium onion, chopped
1 T. dry mustard
1 bottle chili sauce
1 T. prepared mustard
1 (scant) T. vinegar
dash of Worcestershire sauce
1 small bottle Coca-Cola (or less)

Mix well. Place bacon strips on top. Bake uncovered until onion is tender, approximately 1 hour or more at 375°F.

Deviled eggs

6 hard boiled eggs
2 T mayonnaise
3/4 tsp. Dijon mustard
1/2 tsp. Worcestershire sauce*
salt & pepper to taste
paprika for garnish

Chicago style bbq ribs

Yield: 4 Servings






Brown sugar



BBQ sauce









Worcestershire sauce






Onion powder






Country-style back ribs

Bake ribs at 450x for 20 min. Pour off fat. Reduce oven to 300x and cook 30 min. more. Meanwhile, mix sauce and simmer over low heat for 30 min. Drain ribs and cover with sauce. Cook another hour, basting every 15 min


No comments:

Post a Comment

What Do You think?

0b9de52241409967944151e2bda0bfbd 424e14018934bd7c0b4b2f3011431f2f