BBQ

Hold the tomato too as long as you are at it, because I didn’t have any of those items on hand tonight in spite of planning on making chicken burgers. Undaunted, I forged ahead with the grilling plans, Big Butz Chicken Dust in hand (well, on the chicken breasts, not really in my hand), Zucchini Bites on the grill (Pigdog would say zucchini bites regardless of where it is located), and a couple of spare burgers for Auntie’s lunch tomorrow. And a run-on sentence to begin this post… So what does one put on a Chicken-Dusted chicken breast when one is out of traditional burger toppings? It turns out that cabbage slaw (in the fine tradition of pulled pork sandwiches) works quite well. Especially when you have upscale Dave’s Killer buns to pile it all on. As I told the kids, this ain’t no Burger King, and you can’t have it your way. Unless you’re the cook, and tonight, this was just fine. Especially after working all day (all week, for that matter) and having to rebuild the site late at night following an unfortunate issue with a WordPress plugin and a restore from a previous backup. Hope I didn’t lose any of my three loyal readers out there…

Well, it’s that time of year again folks! Some of us grill year round, and for others Memorial Day marks the “official” kick off to summer and grilling season. So what to make this weekend as you dust off your grill and invite friends and family over? Here are my favorite recipes that have been tested year round. They’re my top crowd pleasers and are sure to be yours too! Click the links below for full recipe and directions. 1) Caveman Style Steaks: To truly impress your guests, grill your steaks Cave- Man style! This is “caveman style” grilled porterhouse. Steven Raichlen, the famous grill master, coined this term. 2) Coconut Lime Butter Grilled Corn: Need I say more? Grill the corn directly on the grill grates and slather them with copious amounts of coconut lime butter. Coconut Lime Butter + Grilled Corn = legal crack. 3) Grilled Romaine: Who says salad has to be stuck inside. Grill the romain hearts and watch them get sweet and caramelized before your eyes. Finish with sea salt and fresh grated parmesan and your guests will think you are really really smart on the grill. Grilled romaine hearts- so easy and so flavorful! The grill caramelizes the lettuce with added smoke and char so no need for added dressing. 4) Rosemary Lemon Spatchcocked Chicken Grill a whole butterflied chicken on the grill underneath a brick to get the skin nice and crispy. This is really entertaining for a crowd and yields tasty results! Rosemary and Lemon- my new favorite flavor combo for 2013! Even if you don’t make a spatchcocked chicken, this marinade will be good on any chicken you make! 5) Grilled Margarita Yes, you can grill a cocktail. Throw those lemons, limes and citrus on the grill for some smokiness- this adds complexity and an element of fun to your average cocktail. I love a good margarita, and adding smoke and char to the recipe only makes them better! 6) Cilantro Lime Beef Satay: Everyone loves meat on a stick. The marinade on these sirloin skewers will knock your socks off! 7) Appetizers: Grilled Pineapple and Black Bean Salsa: Grilled Pineapple paired with grilled jalapenos, coconut, black beans and lime juice. And you don’t have to feel too guilty about this recipe! Grilled pineapple, jalapenos, cilantro, black beans, limes and coconut = light and refreshing salsa with a kick! 8) Dessert: Grilled Peaches and Pound Cake: Grilled summer fruit with grilled poundcake- easy-peasy and delish. Need I say more! (scroll to the bottom of this post) Grilled peaches and and pound cake or angel food cake- quick and easy dessert on the grill 9) Best Ever Banana Pudding: Okay so this wasn’t made on the grill but I wanted you to have this recipe for Banana Pudding. Banana pudding is a Southern Thing and if you haven’t had it you are missing out! When life gives you bananas, you make banana pudding.es 10) Last BUT NOT LEAST! West Indies Wings!!: These have been SUPER popular with my fans and that’s because this recipe is AWESOME! The mixture of coconut milk, ginger, habanero pepper sauce and curry on wings is a moutwatering combination and an unexpected surprise on grilled wings! The title of this recipe is inspired by my love of the Caribbean. The ingredients include Caribbean hot sauce, coconut milk, ginger, and curry powder. Share on FacebookPin It Related posts: Top Ten Memorial Day Grilling Recipes for a Kick Ass Cookout Memorial Day is the the unofficial start of summer, so... Grilled Pineapple and Black Bean Salsa Pineapple is one of those ingredients that morphs on the... In time for the Holidays – My First Cookbook! Well, some of you guy may have noticed I wasn’t... Related posts brought to you by Yet Another Related Posts Plugin.

Liven up your Memorial Day BBQ with this Red, White and Blue Pina Colada. Memorial Day unofficially kicks off the summer and grilling season. Celebrate the holiday weekend with a tall refreshing cocktail. While sweating it out over the grill cool off with this Red, White and Blue Pina Colada. The layered cocktail is sure to impress your guests and let’s be honest, who doesn’t enjoy a frozen concoction? Makes 3 – 4 Ingredients: 2 cups of your favorite Pina Colada mix 1 cup frozen raspberries 1cup frozen blueberries 1 cup frozen pineapple chunks 6 shots of white rum Directions: In a blender add your Pina Colada mix, pineapple chunks and 5 shots of rum with about 1/2 a cup of ice. Blend till smooth and place in a large container and store in the freezer for about 10-15 minutes. Blend your raspberries with 1/2 shot of rum pour in a glass and set aside. Do the same with the blueberries. In a tall cocktail glass layer your raspberry sauce then Pina Colada and then a layer of the blueberry sauce. Top with fresh blueberries and enjoy! Michelle Lara is the newest contributor to GrillGrrrl.com. She’s a curious-about-food-writer and has created the “GrillGrrrl Take Two” Series where she takes an original GrillGrrrl recipe and puts a new spin on it by turning it into something completely different. Read Michelle’s full bio on the contributor’s page. You can follow Michelle on Facebook or at her blog Cupcakes, Cocktails and Kids Share on FacebookPin It Related posts: Grill Grrrl “Take Two” Recipes: Slow Cooked Cinco de Mayo Tacos and a Smoky (Grilled) Margarita Michelle Lara is the newest contributor to GrillGrrrl.com. She’s a... Top Ten Memorial Day Grilling Recipes for a Kick Ass Cookout Memorial Day is the the unofficial start of summer, so... ‘Grill Grrrl Take Two’ Recipes: Samosas With A Grilled Tandoori Chicken Filling For this week’s ‘Take Two’ I drew inspiration from... Related posts brought to you by Yet Another Related Posts Plugin.

What’s more important to you, your significant other or your grill? The answer might not be so obvious for true BBQ Addicts. Luckily our friends at BBQ Guru put together a slick infographic that compares personal/intimate relationships to the relationship that people have with their grills. While intended to be light-hearted, the stats really do show that grilling is an important part of many people’s lives. How do you stack up? Similar Posts: Webster House Grilling Event & Book Signing The Monthly Rubdown: Cowtown BBQ Free Stuff: BBQ Library Giveaway Post from: BBQ AddictsBBQ Infographic: Girl vs Grill

Below are the Top 5 Barbecue Gifts for Dad that I picked from the great list of BBQ products I’ve had the opportunity to review here at BBQ Sauce Reviews. I feel as a Dad myself that any of these products would make for a fantastic gift for any Dad who likes to BBQ. (This list is [...]

Earlier this month, barbecue heroes came through Dayton, Ohio, to leave behind their incredible fingerprints on a neighborhood. Cooks from Wisconsin, Michigan, Illinois, Pennsylvania and Ohio set up on a grassy area behind a church on N. Main Street in Dayton to cook hundreds of pounds of barbecue with the sole intent of giving it all away. This was our sixth annual Pretty Good BBQ, and it was humbling to be a part of it. It’s incredible seeing men like Bob (BBQ Bandit) and Roger, two of the men heavily involved in Operation BBQ Relief, show up to spend time together and feed people they may never meet and will never know their names. Pat, Jeff and Bubba pitched in doing anything needed to help out, and Mike fed us all breakfast. Clark and Bruce set up a quick way to get rub on all the pork butts, and Clark’s sons spent time with neighborhood kids, not even knowing they were reaching out to a neighborhood that isn’t used to that kind of reaching out. Back in 2007, the church I attend, the Dayton Vineyard, found itself expanding by being given an older church building in north Dayton, a decidedly different neighborhood than the current campus in Beavercreek, Ohio. Each year, we do a little better. Each year we build on the last year in some way. Each year, we get to know each other a little better. The motto has been, since the beginning, to serve with our best. The people that show up to cook, to help the cooks, to pull pork, to make sandwiches, to serve the community, do just that. The event needs everyone to get done what needs to be done. The idea behind doing this is to show God’s love, a glimpse of the abundance He has for us. It’s to provide a way for those with a heart to do so to serve others. It’s an opportunity for people to serve those that come to cook by providing help, doing dishes, checking fires. It’s also a great weekend of spending time with good people doing good things. I truly love the heart of those that come to Dayton to feed barbecue to the neighborhood.

If you asked me what my favorite cut of pork is every day, I would probably change my answer each day. Shoulder, chops, ribs, sausage, belly....you name it. Sunday my pork weapon of choice was tenderloin. It's lean, quick cooking, and can take on so many kinds of flavors.This particular time I went with the sweetness of cherry and the smoky heat of chipotle for a delicious grilled Cherry Chipotle Pork Tenderloin.The brine, rub, and BBQ sauce are all easy to make for this simple recipe. If you don't have the time to brine, you could skip that part but it adds a lot of flavor and keeps the pork juicy while grilling.Cherry Chipotle Pork Tenderloinby www.nibblemethis.comPrep Time: 4 hour brine timeCook Time: 22-25 minutesdocument.write('');Ingredients (6 servings)You'll need2 pork tenderloins, trimmed of silverskinFor The Brine1 quart water1/3 cup whiskey1/3 cup birch or maple syrup2 Tbsp kosher saltFor The Pork Rub4 tsp turbinado sugar2 tsp smoked salt1 tsp smoked paprika1/2 tsp chili powder1/4 tsp garlic pepper1/4 tsp chipotle chile powderFor the Glaze1/2 cup red BBQ sauce1/4 cup cherry preserves1 Tbsp balsamic vinegar1 tsp Pork rub1/4 tsp chipotle chile powderInstructionsMix the brine ingredients and chill to 40f. Brine the tenderloins for 4-6 hours.Mix the sauce ingredients together, bring to a simmer and then remove to heat. You don't want it to thicken, just blend.Preheat a charcoal grill to 350-400f.Remove the tenderloins from the brine and pat dry. I like to tie my tenderloins after tucking the skinny end under, so they cook evenly end to end. Reserve 1 tsp of the rub for the sauce and use the rest to cover the tenderloins.Grill the tenderloins, turning occasionally, until they reach an internal temp of 140f (about 22-25 minutes). Brush with the glaze and cook another minute per side, just enough to cook the sauce onto the pork.Let rest for 5 minutes, slice thin, and serve with the remaining sauce.Powered by RecipageSince they almost always come two in a pack, they should call them "twinderloins". Notice the coal arrangement. See the void in the bottom right corner? That's to help keep the corn husks from burning.Place the corn so their husks are over the void.Served with rice pilaf and grilled cilantro butter corn.Do you have a favorite pork tenderloin dish?

In the “Grill Grrrl Take Two” recipe series, Michelle Lara – newest contributor to the blog takes classic GrillGrrrl recipes and gives them a new spin and turns them into a new recipe. This is also a creative use of leftovers! For this week’s ‘Take Two’ I drew inspiration from Robyn’s Grilled Tandoori Chicken. This super moist chicken is the perfect filler for super flaky samosas.  Instead of kneading a dough from scratch I decided to use philo dough (a huge time saver). Prepare your Grilled Tandoori Chicken and set aside to allow it to cool once it’s room temperature your going to want to shred it – or in my case I cut it into small cubes because I used chicken cutlets. Ingredients: 1 roll of philo dough thawed ½ a red onion thinly choppped Tbsp. minced fresh ginger 2 tsp minced garlic 1 tsp ground turmeric (in a pinch you can use a dash of curry seasoning to add color) 3 medium potatoes 1 stick of unsalted butter melted 1/4 cup of milk 1/2 cup frozen peas 2 tablespoons vegetable or canola oil 2 – 3 sheets of wax paper Boil your potatoes in salted water. Once your potatoes are fully boiled warm up the milk and 2 teaspoons of butter, mash your potatoes season with salt as needed and set aside. In a large skillet heat vegetable or canola oil and add the chopped red onions, ginger, minced garlic and tumeric. Once that has cooked down a bit add the frozen peas. Fold in your mashed potatoes and shredded tandoori chicken and set aside. Roll out your philo dough onto the wax paper keep the dough protected from the air while you’re working with it by covering any unused dough with a damp towel. Cut 2 inch wide strips the long way  and separate about 3 sheets and brush each layer with melted butter.  Place about a teaspoon of your potato/chicken mixture on the corner of the strip and fold into triangles (like your folding a flag). Heat some oil in a skillet and once warm fry up your samosas. Since the dough is so thin they fry up every quickly (less than 2 minutes per side) so keep an eye out. I served mine over rice but if you want something lighter this Herb Tahnini Salad would pair really well. Michelle Lara is the newest contributor to GrillGrrrl.com. She’s a curious-about-food-writer and has created the “GrillGrrrl Take Two” Series where she takes an original GrillGrrrl recipe and puts a new spin on it by turning it into something completely different. Read Michelle’s full bio on the contributor’s page. You can follow Michelle on Facebook or at her blog Cupcakes, Cocktails and Kids Share on FacebookPin It Related posts: Grill Grrrl “Take Two” Recipes: Slow Cooked Cinco de Mayo Tacos and a Smoky (Grilled) Margarita Michelle Lara is the newest contributor to GrillGrrrl.com. She’s a... Grilled Tandoori Chicken Thighs I’ve really been on an Indian kick lately. It seems... Peanut Butter Jelly Time Chicken (Roasted Chicken On the Grill) Remember that old rap song, with the accompanying video including... Related posts brought to you by Yet Another Related Posts Plugin.