Mmmmmmmmmm! BBQ and beer! What else needs to be said? ;D
There’s a BBQ joint in Syracuse, NY that I’ve performed at some years ago called Dinosaur BBQ.
They make some of the best Q north of the Mason-Dixon line and their ribs are top notch.
They also make a BBQ sauce that is out of this world.
You can actually order it from their website.
http://www.dinosaurbarbque.com/browseProducts.php?cat=1
The line is always out the door.
So…if you are ever up in New York State…near Syracuse…stop in and have some of the best BBQ New York has to offer while washing it down with some beer and listening to some great blues! 8)
We usually do a huge smokey BBQ feast around Xmas. We do it to get together with the fam. and friends that will be out of town for Xmas.
Sort of a high winter thing.
Ill be sure to get some pics on here.
Beer is a great addition to a BBQ marinade or sauce, but the one flavor that I really love in a BBQ mop sauce is Jack Daniels. I’ll add it to my basic BBQ sauce. It has a flavor that lends itself well to smokey Q. Here’s another southern recipe.
This is how one should not light a bbq grill.
Grilled Romaine (i used a Big Green Egg, but you can sub any other cooker)
Ingredients:
2 Romaine Hearts
Olive oil
Parmesian Cheese
Salt & Pepper
Italian Seasoning
Instructions:
Cut the Romaine Hearts down the middle. Pull off any loose external leaves. You want a small tight bunch. Brush with olive oil. Sprinkle with fresh parmesian cheese. Push some cheese into the folds of the leaves. Sprinkle with salt and pepper and whatever spices you like. Put into the fridge to keep these nice and cold. Take out at the last minute.
After grilling your meat, steak, etc., crank up the heat and flames in your Green Egg. Put the Romaine Hearts face up on the grill for 2 minutes, then flip over for a few minutes. It will make your grill a bit messy, so leave the heat up to burn off that cheese.
Serve immediately. I dont add any extra dressing, but a bit of Italian or Remolaude dressing is nice.
Balsamic Grilled Pork Chops
Description: Serves 2 or more, depending on the meat selection you make. This recipes marinade is good for Chops or tenderloins (whole) or medallions.
Ingredients:
1 Cup EVOO
Cup Basil (chopped fresh if you have it)
Cup Parsley (chopped fresh if you have it)
5 Large Garlic Cloves (minced)
1/3 Cup Balsamic Vinegar (to taste and size of meat portions)
Instructions:
- Combine ingredients in a mixing bowl and pour over Chops in a shallow square pan or substitute a 1 gallon freezer bag and mix/shake.
- Place in refrigerator for 4 hours minimum and turn occasionally.
- Remove chops from marinade and let stand at room temperature for 30 minutes (discard remaining marinade).
- While the chops are coming up to room temperature fire up the Big Green Egg and bring to a stabilized temperature of about 350 degrees.
- Place chops directly on the grill for approximately 6 minutes per side (lid down and no peeking).
- When internal temperature reaches 150 degrees remove from grill and let stand for at least 5 minutes before serving.
Grilled Potato’s
Ingredients:
5 Medium Potato’s thinly sliced
1 Medium Onion…(I used Vidalia) sliced
6 Tbs butter or margarine
1/3 Cup shredded cheddar cheese
2 Tbs fresh minced parsley
1 Tbs Worchestershire sauce
1/3 Cup Chicken broth
Salt and pepper added later to taste.
Instructions:
Place the potato and onion in a sheet of heavy duty aluminum foil about 20 x 20 inchs, and dot with butter.
Combine the cheese and parsley,Worchestershire sauce,salt, and pepper, and sprinkle over potato’s. Fold foil upward around the tater’s and add broth. Seal the edges of the foil well.
Grill, covered, over medium heat (250-300 in the BGE) for 25-40 minutes or untill the potato’s are tender.
Yield is 4 to 6 servings.
(ok, this isn’t que, but it’s one of my favorite recipes of all time)
eggplant slices, tomatoes and mozzarella (aka THA BOMB)
Ingredients:
2 or 3 medium round eggplants
flour for dredging
4 round tomatoes, sliced
2 anchovy fillets, chopped
2 cloves garlic, finely chopped
sliced mozzarella
1/2 cup basil, chopped
vegetable oil
olive oil
1 teaspoon white vinegar
salt and pepper to taste
Instructions: slice eggplants. dredge eggplant slices in flour and fry in plenty of vegetable oil. do not allow to get too crisp. remove eggplant slices from oil and place on paper towel to drain.
oil a baking dish and place in 1 slice of eggplant at a time. on each slice of eggplant place a slice of tomato and a thin slice of mozzarella. place the next slice of eggplant halfway over the previous slice and continue until the bottom of the dish is covered. the eggplant should be so staggered that half of the previous slice is exposed. bake at 400 degrees for 10 minutes.
in a saucepan heat 1/2 cup olive oil. add finely chopped anchovies, garlic, basil, vinegar, salt and pepper. stir well to dissolve anchovies. remove from heat.
remove eggplant slices frmo the oven and immediately pour on sauce. allow to cool slightly. eggplant may also be served cold.
Atomic Buffalo Turds (ABT’s)
INGREDIENTS:
12 3-3 1/2 Inch Jalapenos - fresh
1 8 Ozs Pkg. Cream Cheese
12 Ozs. Bacon (regular sliced-NOT thick sliced)
1 Package Smoked Cocktail Wieners (Lil’ Smokeys) (you can substitute any meat here )
Dizzy Pig Red Eye Express rub (or your favorite seasoning)
Wood Chunks (Apple, Hickory, or Guava Wood work well)
Procedure:
1 Wash, remove stems and halve jalapenos lengthwise. Only cut the stem off, don’t cut
2 the end of jalapeno off to remove the stem. If the jalapenos are pretty fresh. you can
3 pull the stems off fairly easy. Remove seeds and veins (leave veins in if you would
4 like a hotter ABT).
5 Fill jalapeno halves with cream cheese, then top with a cocktail wiener. Put the two
6 halves together and wrap the whole thing with a piece of bacon. Secure each end of
7 the bacon with a toothpick.
8 Sprinkle a liberal amount of DP Red Eye Express rub all over the surface of the
9 bacon.
10 Stabilize grill at 350°.
11 Place a drip pan on regular grid to catch the drippings.
12 Put 2-3 chunks of wood on the coals and place ABT’s on the raised grid.
13 Cook about 45 minutes, then turn them over to crisp up bottom side of bacon, and
14 cook for an additional 15 minutes.
15 Allow to cool several minutes before serving.
photos borrowed from “rick’s tropical delight”. thanks rick.
an older picture of some wings i did when i first got my BGE. marinated them in texas pete’s wing sauce for a few hours then did a light rinse and coated them with john henry’s pecan rub.
reapplied the john henry’s again the morning before putting them onto a 250 degree BGE for three and a half hours, indirect.
here’s another older one…
this was cooked on the mini egg.
filet mignon, asparagus (both with gorgonzola cheese (boar’s head brand) and corn on the cob (my uncle’s “pioneer growers”)…
That sounds fantastic. There’s one I need to try!
Nice! Do you have any pics?
I love Balsamic…but the real aged vinegar is outstanding as opposed to the supermarket kind.
Well the name isn’t exactly appealing. ;D
But hotdamn!
I’m getting hungry now!
This is a must try! 8)
went 2-1-2 on these at 250 degrees… coated with some regular mustard… dizzy pig dizzy dust and red eye express, john henry pecan rub… an hour in foil with some sweet baby ray’s… finishing them off with some sweet baby rays with some dizzy pig jamaican firewalk mixed in… ought to go good with some southern pecan i think.
.
sorry, but i don’t have pics on the computer of these.