Recipe

Campfire Cones, A Delicious and Sweet BBQ Idea

Category: Recipe

Ingredients

  • 4 waffle cones

A selection of your favorite toppings:

  • mini marshmallows
  • banana slices
  • chocolate chips
  • Rolos
  • mini Reece’s Peanut Butter Cups
  • fragmented Oreo cookies
  • chopped nuts
  • sugar threads

Directions

  1. After you wrap each waffle cone in aluminum foil, be sure to leave room at the top so the foil can close tight once the cones are filled.
  2. To avoid sticking, fill the cones with your desired ingredients and then sprinkle Oreo pieces and/or nuts on top. Packing the cones full will prevent the marshmallows/chocolate from melting down.
  3. Wrap the foil around the tops of the cones.
  4. For the best results, cook these on a hot barbecue for 3-5 minutes then let them cool for a couple of minutes. Once they’re ready, dig in!
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BBQ Chicken and Cilantro French Bread Pizza

Category: Recipe

Ingredients

  • 2 tsp vegetable oil
  • 1 loaf French bread
  • Cut two boneless, skinless chicken breasts into small, bite-sized pieces.
  • 1 tsp Lawry’s Seasoned Salt
  • Fresh ground pepper, to taste
  • ¼ cup plus 3 tsp BBQ sauce, divided
  • ½ cup marinara sauce
  • ½ cup thinly sliced red onion
  • Fresh mozzarella cheese, 8 ounces, shredded
  • ½ cup shredded cheddar cheese
  • 2 tsp chopped cilantro, or to taste

Directions

  1. Before you begin, set your oven to 425 degrees Fahrenheit and grab a large baking sheet lined with foil.
  2. In a large skillet, coat chicken in vegetable oil and sauté over MEDIUM-HIGH heat. Add seasoning salt and fresh ground pepper to taste. Once the chicken is nearly cooked through with barely any pink remaining, add 3 tablespoons of BBQ sauce. Reduce heat to MEDIUM and let the dish simmer for 3-4 minutes until the sauce has thickened and coats the chicken entirely. Remove from heat and set aside.
  3. In a small bowl, mix together the remaining ¼ cup of BBQ sauce and marinara. Cut French bread in half length-wise and place it on the baking sheet you prepared earlier. Spread the sauce mixture over each side of the bread halves. Divide chicken evenly between both sides of bread, then top with sliced red onions, sprinkle with shredded mozzarella cheese and cheddar cheese.
  4. Cook for 10 to 12 minutes or until the cheese becomes melted and bubbly. Afterwards, remove it from the oven and put chopped cilantro on top. Let it sit for five minutes before slicing and serving
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Dry-Rubbed Ribs

Category: Recipe

Ingredients

  • 1/4 cup packed dark brown sugar
  • 1/2 cup paprika (sweet or hot)
  • 1/4 cup chili powder
  • 2 tsp ground red pepper
  • 2 tsp ground cumin
  • 1 tsp ground mace
  • 1/4 cup salt
  • 1/4 cup cracked black peppercorns

Directions

  1. In a small bowl, mix together all dry ingredients to create the rub.
  2. Use your hands to rub the dry mixture onto both sides of ribs, covering evenly.
  3. Place ribs on a baking sheet and cover with plastic wrap. Refrigerate for at least 2 hours (or overnight) to let the flavors marinate into the meat.
  4. Preheat grill or oven to 350 degrees F and cook ribs for about 45 minutes, or until cooked through and tender. Serve with your favorite BBQ sauce. Enjoy!
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Coffee-Crusted BBQ Beef Ribs

Category: Recipe

Ingredients

  • 1/3 cup dark roast coffee beans
  • 1/4 cup black peppercorn
  • 4 tsp of sea salt, plus more if desired
  • 4 tsp hickory smoked sea salt
  • 2 teaspoons of smoked Spanish paprika
  • Olive oil
  • 5 pounds bone-in beef ribs (approximately 4 racks)
  • Dijon mustard (to serve on the side)

Directions

  1. Before you begin cooking, set the oven to 500°F (260°C).
  2. Grind the coffee beans in a spice grinder (to about the same coarseness as you would for a French press grind), then set them aside. For coarse grinding, use a blender to grind the black peppercorn and sea salts together until the biggest piece of peppercorn is halved or quartered. After that, mix the coffee grounds, grounded peppercorns and seat salt together with smoked paprika.
  3. Place the beef ribs on a baking sheet and coat with a thin layer of olive oil, then add the spice mix. With your hands, press the spice mix onto every surface of the ribs to make sure it’s evenly distributed and glued on nicely. The goal is for the Ribs to have a thick “crusty” coating. Roast in an oven at 500° F (260° C) for 10 minutes or until you see a slight change in color indicating they’re seared. Remove from oven, then turn heat down to 300° F (150° C).
  4. After you have placed all of the ribs onto the doubled aluminum foil, score a few slits on the bottom of the pouch with a small knife. You want to make sure there are no open spaces anywhere so that none of flavor escapes. Next, place it on top of baking rack which is sitting on top  of a baking sheet (this catches any drippings). Set your oven timer for 4 hours and let them roast!
  5. After four hours, turn the heat down to 220° Fahrenheit (100° Celsius), and slow-roast for another seven hours. You can check on the tenderness of the ribs every now and then during this time if you want. If by the end of seven hours a fork cannot be inserted into the meat easily, I would recommend turning the heat back up to 300° Fahrenheit (150° Celsius) and cooking for an additional one or two hours. The final product should ideally be sticky, tender, and gelatinous with a darker shade of pink developed along the outer surface of muscle tissue.
  6. Once your ribs are finished cooking, top with a light layer of sea salt and eat with Dijon mustard. You could cut the meat into smaller chunks, or just eat it straight off the bone like a true carnivore.
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Maple Grilled Tempeh

Category: Recipe

Ingredients

  • 8 ounces tempeh
  • 3 tsp soy sauce
  • 3 tsp maple syrup
  • 1 tsp rice vinegar
  • Two cloves of garlic, peeled and crushed, then chopped into smaller pieces.
  • 1/2 teaspoon powdered chipotle

optional (version in photo):

  • 1 -2 Portobello mushrooms
  • 2 1/2 cups cooked quinoa or brown rice
  • a handful of blanched green beans

Directions

  1. To make the maple marinade, start by combining the soy sauce, maple syrup, rice vinegar, garlic and chipotle powder in a small bowl. Then cut the tempeh into 4 triangles diagonally. If possible, thin out those triangles by slicing each one in half horizontally – for a total of 8 triangles. Afterwards reserve a few tablespoons of the marinade to use as a drizzle later on.
  2. After you cut the tempeh into pieces, lay them flat in a large baking dish. Pour the leftover marinade over the tempeh until all sides are coated. You can then choose to let it sit for anywhere between 30 minutes and 2 days, making sure to flip it occasionally.
  3. Grill the tempeh over medium heat for a few minutes on each side – Brushing all the while with the marinade remaining in the bottom of the baking dish. When it is toasted, deep, maple-y, and golden brown remove it from grill enjoy.
  4. The next time you fire up the grill, try grilling a Portobello mushroom alongside your tempeh. After it’s cooked through, brush it with any leftover marinade before slicing into thin strips. Serve over quinoa or rice and green beans (or broccoli) for a filling and satisfying meal.
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Easy BBQ Recipe for Pulled Pork Sandwiches

Category: Recipe

Ingredients

  • 3-pound boneless pork shoulder, butt, or sirloin roast
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 cups water or low-sodium chicken broth
  • 2 tsp liquid smoke
  • 3 cups BBQ sauce

Directions

  1. Cut the pork roast into 4-inch pieces (optional, but this will help it cook faster and more evenly). Season the pork on all sides with salt and pepper.
  2. The following are slow cooker directions: pour water or broth and liquid smoke into the appliance. Place pork inside. Cover and cook on low 8-10 hours or high for 5-6 hours, until the pork is fall-apart tender.
  3. Pressure Cooker Directions: For a more concentrated flavor, use 1 cup of water or broth. Add the liquid smoke and pork to an electric pressure cooker. Make sure the lid is secure and set the valve to sealing before cooking on high pressure for 55-60 minutes. After 10 minutes have passed, let the pressure naturally release (or wait until it’s completely released). Use the quick release method for any remaining pressure.
  4. Remove the pork from the slow cooker or pressure cooker and set it aside on a plate. Use a fork to shred the meat into pieces, discarding any large chunks of fat. Return the shredded pork to the slow cooker or pressure cooker and add BBQ sauce. Heat through for 5-10 minutes, or keep on warm until ready to serve.
  5. Try serving these burgers on buns with extra barbecue sauce for a delicious twist.
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Chicken Kebabs and Grilled Vinegar Potatoes

Category: Recipe

Ingredients

  • Cut 1 pound of your favorite potatoes lengthwise into 1/4-inch-thick slices.
  • 2 cups white vinegar
  • 2 tsp extra-virgin olive oil
  • 1 1/2 tsp coarse salt, plus more for sprinkling
  • 1/4 tsp freshly ground pepper
  • 3/4 cup plain, low-fat yogurt
  • 3/4 cup extra virgin olive oil
  • 6 garlic cloves, minced
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 1/2 tsp salt
  • 1 1/2 tsp freshly ground black pepper
  • 1/2 tsp cayenne pepper
  • 6 boneless, skinless chicken breasts, cut into 1-inch cubes
  • 3 tsp chopped fresh basil leaves
  • 5 tsp freshly squeezed lemon juice
  • Cut three large red bell peppers into one-inch pieces, removing the seeds and stem as you go.
  • Two large red onions, peeled and cut into one-inch pieces.

Directions

  1. In a medium saucepan, cook potatoes and vinegar on high until boiling. Then reduce heat to medium-low and let the potatoes simmer until they’re fork tender, which should take about 5-10 minutes. After 30 minutes, remove the potatoes from the vinegar and let them drain before lightly tossing with oil, salt, and pepper.
  2. Before cooking, set grill to medium-high. Next, place potatoes in a single layer on the grill and cook until both sides are browned and potatoes are cooked through this should take about 5 minutes per side. Ensure that you’re watching carefully so they don’t burn too much! Finally, before serving sprinkle with salt according to taste.
  3. In a large bowl, whisk together yogurt, oil, garlic, thyme oregano, salt pepper and cayenne. Add chicken pieces and toss to coat before covering the mixture and refrigerating it for 3 to 6 hours. In a small bowl whisk together remaining oil, garlic basil and lemon juice before covering it and setting it aside in the fridge until the chicken is done marinating.
  4. Take the chicken out of the yogurt marinade, and set the marinade aside. To create your skewers, alternate between threading red pepper, chicken, and onion onto each skewer. Once all skewers are prepared, set them aside.
  5. Grill chicken over a medium-high flame, turning one quarter turn every couple of minutes. Grill until chicken is cooked through and then transfer to serving platter. Brush with garlic-basil oil before serving hot.
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BBQ Chicken Burgers with Slaw

Category: Recipe

Ingredients

  • 1 tablespoon butter, cut into pieces
  • 1 small red onion, 1/2 finely chopped, 1/2 thinly sliced
  • 2 cloves garlic, finely chopped
  • 2 tsp tomato paste
  • 1 tsp sugar
  • 1 tsp Worcestershire sauce, eyeball it
  • 1 tsp hot sauce, eyeball it
  • 1 1/4 pounds ground chicken
  • 1 tsp grill seasoning, a palm full
  • 3 tsp extra-virgin olive oil, divided
  • 2 tsp honey, eyeball it
  • 1 lemon, juiced
  • 3 rounded tsp sweet pickle relish
  • 2 cups shredded cabbage mix
  • Salt and pepper
  • 4 cornmeal Kaiser rolls, split

Directions

  1. Start by melting butter in a small skillet over medium heat. Then, add chopped onions, garlic and tomato paste. Let the mixture sweat for 5 minutes to soften and sweeten it. Sprinkle sugar on top and remove from heat. Allow the mixture to cool in a bowl for 5 minutes before adding tomato paste mixture, Worcestershire sauce and hot sauce. Stir until everything is combined. Next, add chicken to the bowl then grill seasoning before mixing everything together again to form 4 equal patties patty burgers . Lastly, don’t forget wash up your hands.
  2. In a nonstick skillet, heat 1 tablespoon extra-virgin olive oil over medium-high heat. Cook patties 6 minutes on each side.
  3. In a bowl, mix together the honey, lemon juice, and olive oil. Add relish, cabbage mix and sliced onions. Season with salt and pepper to taste. Toss the slaw to coat evenly and set it aside.
  4. For the best burger eating experience, serve your burgers on bun bottoms topped with slaw and then add the bun top.
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BBQ Quail Skewers

Category: Recipe

Ingredients

  • One package of quail breasts (approximately 16 to 20 per pack)
  • Soak 1 packet of bamboo skewers in water for 20 minutes
  • 16 to 20 sage leaves
  • 5 ml canola spray
  • A dash of black pepper

Directions

  1. For each breast, place a sage leaf and wrap in pancetta. elongate the wrapped breasts on a skewer, lightly spraying both sides with canola spray. Finally, sprinkle kibbled black pepper over the top.
  2. Cook on a hot barbecue for about 2-3 minutes per side. Serve immediately afterwards.
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Korean Barbecued Short Ribs

Category: Recipe

Ingredients

  • Six pounds of bone-in English-style beef short ribs, ideally grass-fed
  • Kosher salt
  • Freshly ground pepper
  • 1 medium-sized pear or Asian pear, peeled and cored, then chopped into coarse pieces
  • 1/2 cup coconut aminos
  • Six cloves of garlic, peeled and roughly chopped
  • 3 scallions, roughly chopped
  • One piece of ginger, or about the size of your thumb cut into two parts.
  • 2 tsp fish sauce, like Red Boat fish sauce
  • 1 tsp coconut vinegar
  • 1 cup organic chicken broth
  • A small handful of cilantro, roughly chopped

Directions

  1. Set your broiler to high and wait until the rack is 6 inches from the heating element. Cover the ribs in salt and pepper, then set them on a foil-lined baking sheet with their bone facing up. After 5 minutes have passed, flip the ribs over and leave them for another 5 minutes.
  2. In a slow cooker, layer the ribs in a single layer. I lay them on their side to cram them all in the pot. In a blender, puree the pear, coconut aminos, garlic, scallions, ginger, fish sauce and vinegar until smooth. Pour the sauce evenly over the ribs and add chicken broth to the pot.
  3. After putting the lid on, set your slow cooker to low and leave the ribs stewing for 9-11 hours.
  4. After the ribs have cooked thoroughly, remove them from the slow cooker and place them on a serving platter. Let the braising liquid settle for 5 minutes so that you can ladle off the fat if desired. Adjust the seasoning with salt and pepper, then pour sauce over the ribs before serving. (Or, alternatively, refrigerate overnight and scrape off any solidified fat on top before reheating.)
  5. For an extra zing, top with freshly chopped cilantro and serve the remainder of the sauce on.
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