Anyone have some good grilling recipes?

I got this from a meat smoking forum I visit.
Best baked beans I've made.

WICKED BAKED BEANS

6-8 strips of bacon cut into 1/2 inch squares
1/2 Medium onion, diced
1/2 Bell pepper, diced
1 - 2 Jalapeño Peppers, diced (seeding is optional)
1 - 55 ounce can Bush’s Baked Beans
1-8 ounce can of pineapple chunks, drained
1 Cup Brown Sugar, packed
1 Cup ketchup
1/2 - 1 Tbs <acronym title="Thin Blue Smoke"></acronym> dry (ground) mustard

Sauté bacon pieces in fry pan until crispy and remove from pan with a slotted spoon. Sauté onion, bell pepper and jalapeño pepper until tender.

In a large mixing bowl combine beans, pineapple, brown sugar, ketchup and dry mustard. Stir in bacon pieces and vegetables. Pour into a 12X9 or a deep 9X9 aluminum baking pan. (While mixing if things look dry, add additional ketchup 1/4 -1/2 cup at a time)

Place in a 220-250° smoker for 2 1/2 – 3 hours (make sure temperature of the baked beans reaches 160° ) or place in a 350° oven and bake for 1 hour.


DISCLAIMER

With the Jalapeño pepper and the dry mustard these beans have the potential for some MAJOR heat. CAUTION should be exercised when feeding these beans to small children and/or the elderly.

To make this recipe Family Friendly, omit the Jalapeño pepper and the dry mustard.
 
1 Cup Italian Dressing
1/2 Cup Brown Sugar
1/8 Cup Soy Sauce.

Mix it all in a large freezer bag.
Drop your steaks in.
Let it marinade over night and cook on the grill.
 
I have a ton of recipes. I don't have time right now, but trust me, they are good.
 
this will start you. Try it with Flank or Skirt steak.

Prep Time: 15 minutes
Ingredients:
•1/3 cup cider vinegar
•1/3 cup white vinegar
•1/3 cup olive oil
•1/3 cup fresh cilantro, chopped
•6 cloves garlic, minced
•juice of 1 lime
•2 tablespoons cumin
•1 tablespoon black peppercorns
•1 tablespoon dried oregano
•1 teaspoon salt
Preparation:
Combine all ingredients and mix well. This marinade works best if it is made a day in advance so the flavors can blend. Marinate beef, lamb and pork for about 6 hours, poultry for 4 hours and fish for 1 hour.
 
Ron Musgraves said:
After 22 years I learn that Searing red meats before BQ is always better. Fish the hotter and Faster it cooks the better it tastes.

Scallops most people over cook them and they taste like rubber.
Click to expand...


I am with you Ron.....Get the grill as hot as possible then toss the meat on and seal all those good juices inside....both sides. Then lower the heat a bit and cook to taste......heaven!
Wrap the fish in some foil with butter, lemon juice and some lemon/pepper spices. Put them on that hot grill for three-five minutes then open the foil and finish cooking to get some of that smoky-grilling flavor in them. I like thick pieces of fish.
 
Everyone has their own taste for bbq pork ribs.
Here is the way I do them. I must say...I make the 2nd best ribs in the country.

Get some good and thick baby back ribs. I like the Hormel brand.
Rinse them off and peel the skin-like membrane off the rib-side.
Take your favorite cajun or BBG spices (I use the rub from Dinosaur BBG in Syracuse, NY. I buy it by the case) and rub it into the meat. Be generous. Wrap each rack individually and loosely in foil with some butter pats on top, meat-side up. 5-7 pats the size they give you in restaurants right on the meat. Just set them in place.
Close up the foil packs and bake the ribs in the oven at 280 degrees for 3-1/2 hours.
Then take them out of the foil packs and generously slather them with your favorite BBG sauce. I like KC Masterpiece sauce. You cannot use too much unless you are a dry rib fanatic...then skip the sauce (try it on one anyways).
Put them on the rack (no foil) in a smoker at 200 degrees for 30 minutes (throttle back the heat with the damper not the smoke stack so it gives a light smoke flavor) or put them on the grill at low heat for 20-30 minute...until the sauce cooks in thoroughly. Charcoal grill with indirect heat works best but a gas grill gives good results also. I use a Texas-made smoker/grill with a side mounted heat box. I use dry red oak.
They will fall off the bone and the taste.............better than sex! Almost!
OOPS!!!! Gotta run! Ribs are almost done!
OH! One last thing...Dinosaur BBG in Syracuse makes the best ribs. I flew my son out there for his 16th birthday. He will never forget it.
 
How about smoking???

I take a pork shoulder, and coat it in rub, that includes plenty of Garlic, Pepper and Paprika, with a touch of chili powder. I rub it on and let it set for an hour. While it is setting, I prepare the smoker, and when I have coals, I put it on. I will usually head off to work. After about 8 hours or so, I take it off. Pull it, and go to heaven. If you are wanting to use a tenderloin, cut it, and put butter in it.

Grilled Zucchini

Cut it in quarters, and soak it in Olive oil.
Put it on the grill, about medium.
As you are grilling, give it a good dose of Fresh pepper, and sea salt.
Cook until AL Dente, and take it off. mmmm...
 
beastud said:
Everyone has their own taste for bbq pork ribs.
Here is the way I do them. I must say...I make the 2nd best ribs in the country.

Get some good and thick baby back ribs. I like the Hormel brand.
Rinse them off and peel the skin-like membrane off the rib-side.
Take your favorite cajun or BBG spices (I use the rub from Dinosaur BBG in Syracuse, NY. I buy it by the case) and rub it into the meat. Be generous. Wrap each rack individually and loosely in foil with some butter pats on top, meat-side up. 5-7 pats the size they give you in restaurants right on the meat. Just set them in place.
Close up the foil packs and bake the ribs in the oven at 280 degrees for 3-1/2 hours.
Then take them out of the foil packs and generously slather them with your favorite BBG sauce. I like KC Masterpiece sauce. You cannot use too much unless you are a dry rib fanatic...then skip the sauce (try it on one anyways).
Put them on the rack (no foil) in a smoker at 200 degrees for 30 minutes (throttle back the heat with the damper not the smoke stack so it gives a light smoke flavor) or put them on the grill at low heat for 20-30 minute...until the sauce cooks in thoroughly. Charcoal grill with indirect heat works best but a gas grill gives good results also. I use a Texas-made smoker/grill with a side mounted heat box. I use dry red oak.
They will fall off the bone and the taste.............better than sex! Almost!
OOPS!!!! Gotta run! Ribs are almost done!
OH! One last thing...Dinosaur BBG in Syracuse makes the best ribs. I flew my son out there for his 16th birthday. He will never forget it.
Click to expand...

Why not use Dinosaur BBQ sauce also? That place is the absolute best!
I taught a class out there for 2 days with my old job. Thats all we ate!
 
Ingredients:
1 can Franco American beef gravy
1 pkg lipton onion soup mix
1 cup Zesty Italian salad dressing
1 jar sliced mushrooms

Meat:
3lbs or so Beef Brisket

Mix all ingredients in a bowl. Pour over Brisket in a pan. Cover with foil and cook at 300 degrees for 3 hours. Make sure you make some mashed potatos for the gravy!
 
Dutch oven potatoes: Mind you my little boys are all at least 6'3", except for the youngest, who is just almost to 6" at 15. I also cook a lot for scout activities.

10 lb bag of potatoes.
1 pound of bacon
3 large onions
3 jalpeno's, or one can of diced jalapeno's, the real thing, not green chiles.
one pound of cheese

cut potatoes into 1/2 inch cubes. Put them in a cast iron dutch oven, and let them cook, with the onion's and jalapeno's Cook until they are soft, but not mushy.

While potatoes are cooking, cook up the bacon to taste, then dice it into bits. You can substitute the bacon with bacon bits, if you like.

When the potatoes are done, dump in the bacon, and the cheese, and replace the top, and let it cook until the cheese is melted entirely.

This is an artery clogger, but boy, is it good.

I can feed my boys on this, as long as I throw in a small steak. I often serve it with smoked pork.
 
A-OK Pressure said:
Why not use Dinosaur BBQ sauce also? That place is the absolute best!
I taught a class out there for 2 days with my old job. Thats all we ate!
Click to expand...

Now you know how good MY ribs are...LOL!

Their sauce is great! But I ran out of it and KC Masterpiece is pretty good for my taste and it's everywhere.

That restaurant is great. I love the atmosphere, the music, and you will see every kind of character you could imagine.
I was told it was started by a biker and an attorney........odd combo?
How can you prepare someone to climb past a long row of Harleys to enjoy the best BBQ ribs, shrimp, and steaks. While listening to live blues bands and sassy waitresses that could and would knock your head off! YOU GOTTA SEE FOR YOURSELF FOLKS!!
IT IS THE ONLY REASON I TRAVEL EAST!
 
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