Badass Spare RibsNo matter your fuel, that first grill of the season had better be a good one. So you better come stronger than a basic meal of burgers and non 100% beef hot dogs. If I wasn't grilling all year round, I'd say spare ribs would be the way to go. Recipe by Kenmore Guest Blogger Curtis Silver.View Recipe
- spare ribs
- 1 tablespoon oil, olive or vegetable
- 1/2 yellow onion, diced
- 2 cloves garlic, diced
- 1/2 cup cider vinegar
- 1/2 cup Worcestershire sauce
- dry mustard
- dark brown sugar
- cayenne pepper
- 1 cup ketchup
Dump the onion and garlic in a food processor, then saute in a fairly large pan until clear. Add the oil in when you do that. Don't burn them, otherwise you will then end up with barbeque sauce that tastes like burnt onion. Add in the rest of the ingredients, save for the ketchup. Bring it all to a boil, then turn the heat off. If you've got a Kenmore Induction Plate, this shouldn't take too long.
Add the ketchup as this mixture starts to cool. Stir like you've never stirred before, that means no lumps. This isn't a brownie mix, you've got to smooth it out. When your old tennis elbow injury starts to flare up, you've probably stirred it enough.
Put the sauce aside. The trick to grilling ribs, grilling not smoking, is to cook them first. I know, it sounds like cheating. I cook them in the oven on a broiler pan for about four hours. The ribs are rubbed with a spice mixture of random assortment, and covered with aluminum foil. It's important to keep them moist, so every 30 minutes or so you open the oven and pour some additional liquid in the broiler pan. I like to use a combination of water, apple juice and Mountain Dew. No lie.
After the ribs are nice and tender, that's when you throw them on the grill and apply your sauce in a very liberal manner. Slop that sauce on like you are Jackson Pollack with an unlimited paint supply. Apply sauce to both sides, flip often and alternate between top and bottom rack to avoid the sauce burning. You'll know they are done when you go to flip them and they just start to fall apart. Throw on some Italian sausage and some shrimp skewers (coated with butter and garlic) and you've got yourself the perfect meat filled grilled meal to kick off the summer.
Apple, Cornbread and Sausage Stuffing
- 2 sticks unsalted butter
- 3 cloves garlic, minced
- 3 apples, (like Jonathan, Fuji, Gravenstein or Granny Smith), cored and chopped into half-inch dice
- 4-1/2 cups whole wheat or white bread, cut into quarter-inch cubes
- 1 pound sweet fennel sausage, casings removed and crumbled
- 2-1/2 cups yellow onion, chopped
- 4-1/2 cups cornbread, cut into half-inch cubes
- 2 teaspoons fresh sage, finely minced
- 2 teaspoons dried thyme
- 1 tablespoon kosher salt
- 1/2 cup Italian parsley, minced
- 1-1/2 cups pecans, chopped
Sauté Onions and Apples
Melt the butter in a large sauté pan. Add the chopped onions and garlic and cook over medium heat, partially covered, until tender and lightly colored, about 15 minutes. Add the apples and cook for another 10 minutes, until the apples are starting to color but are not mushy. Transfer onions, butter and apples to a large mixing bowl.
Crumble the sausage into the same large sauté pan and cook over medium heat, stirring, until lightly browned. With a slotted spoon, transfer the sausage to the onion mixture and reserve the rendered fat.
Add the remaining ingredients (breads, sage, thyme, salt, parsley and pecans) to the mixing bowl and combine gently. Cool completely before stuffing the bird; refrigerate if not using promptly.
Stuff Turkey or Bake
Fill the turkey with the stuffing (there is enough to fill a 20 pound turkey) and put any remaining stuffing into a small buttered casserole pan. If using a casserole, bake at 300ºF for 30 minutes, basting with either turkey juices, stock or the reserved sausage fat if it looks dry.
Chicken Wings with Honey Barbecue Sauce
- 3 pounds chicken wings
- 1 cup honey
- 1/4 cup soy sauce
- 1/4 cup teriyaki sauce
- 1/4 cup barbecue sauce
- 1/8 cup vegetable oil
- 1 clove garlic, minced (or 1 tbsp. bottled minced garlic)
Season frozen wings with salt and pepper. Place on broiler pan and broil 12-15 minutes on each side.
Transfer wings to a slow cooker. Combine remaining ingredients and pour Honey Barbecue Sauce over wings.
Cook on high for two hours or on low for four hours.
Chicken, Broccoli and Fusilli in Garlic Cream SauceTossing some corkscrew pasta in cream sauce with some broccoli, you can create a complete meal in just a few minutes.View Recipe
- 5 cups broccoli florets, about 1 large bunch
- 1 pound fusilli or corkscrew pasta, such as whole-wheat rotini
- 2 tablespoons olive oil
- 3 tablespoons garlic, chopped, about 8 cloves or 3 tablespoons jarred minced garlic
- 3 large chicken breast halves, skinless, boneless, cut into half-inch strips
- 1 cup dry white wine
- 1 cup chicken broth, low salt
- 1 cup half and half
- 1/2 cup parmesan cheese, grated
Bring a large pot of water to a boil. Add the pasta to the water. Cook as directed, adding broccoli florets to cook with the pasta for the last four minutes.
Meanwhile, heat oil in large heavy skillet over high heat. Add garlic and chicken and sauté until chicken is just cooked through, about 3 minutes.
Remove chicken. To the same pan, add wine, broth and half & half and boil until sauce thickens slightly, about 8 minutes.
Add pasta, broccoli, chicken and cheese to sauce and toss until mixture is heated through and coated evenly with sauce.
Grandma Jansick's Baked Beans
- 2 28 oz cans of original baked beans
- 2 slices of bacon
- 1/2 cup suger
- 1/2 cup ketchup
- 1-1/2 pounds hamburger, browned
- 1/2 cup molasses
- 1 tablespoon worcestershire sauce, I sometimes sub soy sauce
- 1 tablespoon yellow mustard
- 1 small yellow onion, minced
Brown onion and hamburger over medium heat.
Add all ingredients to a slow cooker
Cook on low for 8 hours
Roasted Tomato and Guajillo Sauce
- 3 Guajillo chiles
- 60 Roma tomatoes, charred on the grill
- 8 medium onions, diced
- 8 cloves of garlic
- 6 cups water
- 3 quarts pork stock
- 10 tablespoons cider vinegar
- 24 tablespoons sugar
- salt, to taste
Stem, seed, and tear into pieces. Briefly broil the chile pieces until well toasted. Soak the guajillo pieces in boiling water for 15-20 minutes. Combine, chiles, tomatoes, onion, garlic, and water in blender and blend until smooth. Pass sauce through bowl sieve. Fry sauce in lard for 10 minutes until flavors develop and sauce thickens. Finish sauce with pork stock, vinegar, and sugar. Salt to taste.
- 7 lb cooked ham with bone in
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 jar of apricot preserves
- 1 cup pineapple juice
- 1/4 cup brown sugar
- whole cloves
Preheat your oven to 325 degrees.
Line a 13 by 9 inch pan with foil and put in a small rack. Remove the wrapper from the ham. Cut away the tough rind on the ham leaving at least 1/4 inch of the fat which helps keep the meat from drying out as it cooks.
Score the top and the sides in a diamond pattern. Add a clove in the center area of each diamond. Place ham in the dish with the decorated side up.
Stir together the glaze ingredients in a saucepan and heat over medium heat until sugar is dissolved. Brush the ham with about half of the glaze.
Bake for 1 hour and then brush with the rest of the glaze. Cook for 30 minutes longer or until a meat thermometer registers 140 degrees. Place ham on a cutting board or serving platter and allow 20 minutes before carving.
Decadent Sweet Potato CasseroleMy father-in-law makes the most amazing sweet potato casserole, and inspired me to make my own, in my slow cooker. It turned out so good, I was asked to make it for every family gathering after that! It's easy, quick to assemble and delicious! Best of all, you'll be left to entertain while this bubbles away in your slow cooker!View Recipe
- 2 Large Apples (whatever you prefer), peeled, cored and sliced and chopped
- 4 Medium Sweet Potatoes, peeled and chopped into 1/2' cubes
- 1 stick of Butter, Melted
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 cup light or dark brown sugar, tightly packed
- 2 cups mini marshmallows
Place the apples and sweet potatoes in a bowl. Mix together the melted butter, vanilla and brown sugar. Sprinkle the potatoes and apples with the cinnamon and then pour the butter mixture over the top. Mix it up
Spray your slow cooker crock with non-stick spray.
Pour the apple/sweet potato mixture into your slow cooker.
Cook on LOW for 8-10 hours, or on HIGH for 4-5 hours.
About 1 1/2 hours before serving, turn your slow cooker to HIGH. Stick a about 3-4 paper towels under the lid to keep the collect the condensation and to help thicken the casserole a bit.
5 minutes before serving, pour the marshmallows on top.
- 2 racks pork ribs, cut into two bone pieces
- 2 cups balsamic vinegar
- 1-1/2 cups ketchup
- 3/4 cup brown sugar
- 1/2 cup honey
- 4 garlic cloves, minced
- 2 tablespoons fresh ginger, minced
- 2 tablespoons Worcestershire sauce
- 3 tablespoons wholegrain mustard
- Pinch salt
- Freshly ground, milled pepper
- 1 bottle beer
- Zest of one orange
Place all ingredients in a pressure cooker and cook for 25 minutes. Let pressure naturally release steam. Remove ribs from pan and let cool. Place pot back on stove and reduce sauce until it becomes a syrup consistency.
Dip ribs in glaze and broil the ribs until crispy.
Grandpa's Grilled ChickenI am fortunate to come from a family of home cooks. Women are not the only ones in the kitchen - my father, uncles, and grandfathers don aprons and feed the family as well. If Grandpa Charlie has a signature dish, it is grilled chicken. The oil and vinegar marinade is nothing particularly special but the method of re-basting during grilling creates a succulent crispy glazed skin. We cook this grilled chicken for family dinners and special occasions like birthday barbecues during the summer. Grandpa is always delighted when family, yours or mine, gathers around a table.View Recipe
- 1/2 cup vegetable oil
- 1/2 cup white vinegar
- 1/4 cup water
- 2 teaspoons salt
- 1/4 teaspoon cracked black pepper
- 1 tablespoon granulated white sugar
- 1 teaspoon sweet paprika
- 1 tablespoon dried minced onion
- 5 pounds bone-in, skin-on chicken, use your favorite cut or combination of cuts
Create the marinade
Combine all ingredients except bone-in chicken in a large (13x9 inch) glass pan. Stir together to combine.
Add chicken pieces to the pan and allow to marinate for 30 minutes to 6 hours. Place in refrigerator while marinating.
Grill and Baste Chicken
Heat a grill to moderate heat. Remove chicken from marinade pan and place the pieces on the grate. Use a pastry brush to brush on some of the remaining marinade. Continue grilling, turning the pieces as necessary for even browning. Reapply marinade every 15 minutes. Remove chickens from heat when internal temperature of thickest cut reaches 165 degrees. Allow to rest 5 minutes before serving.
Sergio's Famous BBQ Sauce
- 1 onion, chopped
- 3 garlic clove, chopped
- 1 pinch salt and pepper
- 1 tablespoon Brown Sugar
- 1 teaspoon smoked paprika
- 1 teaspoon worcestershire sauce
- 1 teaspoon white wine vinegar
- 1 teaspoon heinz tomato ketchup
Finely Chop an onion and 3 cloves of garlic, while chopping, let pan warm up
Cooking the Sauce-BAM!
Add olive oil to the hot pan, then add onions and garlic. Let them brown just a little. When they are finished browning, add The paprika and make sure it's coated evenly on the onion mix. After the paprika is added, Add distilled vinegar, Worcestershire sauce, and Ketchup. Cook until desired thickness of sauce
Sweet n Tangy Mango BBQ Can Chicken
1 hour 30 minutes
- 1 pound 4 pound whole chicken
- 2 tablespoons olive oil
- 1 mango juice can, half full
- 3 tablespoons favorite dry rub, sweet with heat
- 1/2 cup ketchup
- 1/3 cup yellow mustard
- 2 tablespoons worcestershire
- 1 tablespoon cider vinegar
- 1 dash sriracha
- 2 tablespoons agave nectar
- 1/4 tablespoon salt
- 1 mango, small dice
- 2 tablespoons favorite dry rub, sweet with heat
- 1/3 cup pineapple juice
Step 1-Prepare Grill or Smoker
repare your grill for indirect heat. If you are using charcoal, put the coals on one side of the grill, leaving another side free of coals. If you are using a gas grill, fire up only half of the burners. I use my Small Big Green Egg Smoker. You can also cook in your oven if you don't have a Smoker or Grill.
Step 2-Prepare the Chicken
Remove neck and giblets from cavity of chicken, if the chicken came with them. Rub the chicken all over with olive oil. Make sure the Mango can is open, and only half-filled with juice (drink the other half!) Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity. Place the chicken on the cool side of the grill, using the legs and beer can as a tripod to support the chicken on the grill and keep it stable. I placed my chicken on top of the BGE and closed the lid.
Step 3- Make your own BBQ Sauce
In a small saucepan over medium heat, stir together the ketchup, yellow mustard brown sugar, Worcestershire sauce, agave, pineapple juice, vinegar, sriracha, rub, mango pieces, and salt. Bring to a simmer, then remove from heat and allow to cool slightly before brushing on Chicken. Add last 30 minutes of cooing. add more if needed.
Cover the grill and walk away. Do not even check the chicken for at least an hour. After an hour, check the chicken and refresh the coals if needed (if you are using a charcoal grill). Brush on BBQ Sauce and check the chicken every 15 minutes or so, until a meat thermometer inserted into the thickest part of the thigh reads 160F - 165F. The total cooking time will vary depending on the size of your chicken, and the internal temperature of the grill. A 4 lb chicken will usually take around 1 1/2 hours. If you don't have a meat thermometer, a way to tell if the chicken is done is to poke it deeply with a knife (the thigh is a good place to do this), if the juices run clear, not pink, the chicken is done. Carefully transfer the chicken to a tray or pan. Use tongs to hold the top of the chicken. Lift the chicken, beer can still inside, and move it to a tray. Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can. If it gets stuck, lay the chicken on its side, and pull out the can with tongs. ENJOY
You can also roast a chicken this way in the oven. Just place it as directed on an open half-filled can of beer, sitting up, in a roasting pan on the lower rack of your oven. Roast at 350F until done (about an hour fifteen to an hour and a half for a 4 lb chicken). You can also use beer if you prefer.
Kahlua Grilled Chicken
- 1 pound boneless, skinless chicken breasts
- 1/2 cup Kahlua coffee liquor
- 1/2 cup Soy sauce
- 3 tablespoons Red wine vinegar
- 1 teaspoon Ginger
- 2 tablespoons Water
- 1 tablespoon Cornstarch
Whisk together the Kahlua through ginger.
Whisk together cornstarch and water in a small bowl and put the Kahlua mixture in a medium size sauce pan over medium-high heat. Bring to a boil, add cornstarch/water mixture and reduce heat to medium and whisk until consistency thickens - should only take a minute or two.
Trim chicken of any fat (some people do, some people don't but it's definitely a DO for me). Poke holes in the chicken using a fork, then put in a large plastic bag. Pour in the marinade, seal and flip it around a couple of times to make sure it's coated. Refrigerate and let it marinate for a couple of hours. Even if you don't have time to marinate it that long, it will still be good.
Preheat grill to medium, and of course do your usual scrubbing the grates, etc. Grill for a few minutes on each side, until done all the way through.
Brined and Bangin' BBQ Chicken LegsI wanted to make my husband something really special for Father's Day last year and I knew that he loved barbeque chicken. The only time he'd get to indulge this craving was when we went out to barbeque joints because I just didn't know how to get that fall off the bone texture to the meat while creating that rich, shiny schlack on the skin. I may not be from the South where they do it best, but I have friends in low places! I asked around a bit and found that at the heart of the matter is a simple, potent brine and a rich homemade sauce. I figured that pickle juice contained all the briny goodness needed and that the beer would tenderize the meat perfectly. I used the thigh/leg pieces for the moist, dark meat, but also for the fun, authentic look it gave the dish. I created my barbeque sauce little by little, adding ingredients until the perfect flavor was achieved. My husband licked his fingers without shame and made me promise to make this again.View Recipe
- 10 bone-in chicken pieces leg and thighs attached
- 2 bottles wheat ale such as Hefeweizen
- 3 cups dill pickle juice
- 3 tablespoons honey
- 1/2 cup ketchup
- 2 teaspoons yellow mustard
- 1/2 cup tomato sauce
- 2 tablespoons dark brown sugar
- 2 teaspoons red wine vinegar
- 2 teaspoons liquid smoke
- 3 tablespoons real maple syrup
- 1/2 teaspoon seasoning salt
- 1/2 teaspoon white pepper
- 1/4 teaspoon celery salt
- 1/4 teaspoon smoked paprika
- 2 tablespoons salted butter
Brine the Chicken
Rinse the chicken and place it into 2 large bowls so there is plenty of room for the liquid. Add the beer and pickle juice. Add some water if more liquid is needed to cover the chicken. Cover with plastic wrap and refrigerate for 2 hours.
Make the barbeque sauce
Combine the rest of the ingredients into a medium sauce pan and heat over medium. Allow to cook on a bare simmer for about 20 minutes to allow the flavors to marry.
Barbeque the Chicken
Discard the brine and pat the chicken dry with paper towels. Heat your gas or grill to high heat and sear the chicken on both sides to form good grill marks. Turn the heat down to medium and cook the chicken for 15 minutes more per side with the lid down. Using a mop brush, thoroughly baste the chicken in sauce and cook another 2 to 3 minutes per side. Serve hot with corn on the cob, extra sauce, and pickles.