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Incredibly Easy Grilling Recipes makes cooking outdoors fast, fun, and easy. With more than 60 delicious recipes to choose from, you can fire up the grill for a quick, satisfying meal any day of the week.This spiral-bound cookbook lies flat when it’s open for easy use in the kitchen or next to the barbecue grill. Whatever the occasion calls for—burgers, chicken, seafood, kabobs, or vegetables—Incredibly Easy Grilling Recipes contains recipe[Read more ..]

Ingredients

1 teaspoon fresh parsley, chopped
3/4 cup fresh lemon juice
1/2 cup soy sauce
6 tablespoons honey
2 small shallots, peeled and halved
2 large garlic cloves, peeled and halved
2 bay leaves crumbled
1/2 teaspoon salt
2 teaspoons freshly ground black pepper
1 teaspoon dry mustard
1 tablespoon fresh ginger root, minced
3 lbs. pork tenderloin

Preparation
In a food processor (with metal blade), combine lemon juice, soy sauce, honey, shallots, garlic, bay leaves, salt, pepper, mustard, and parsley. Pure and pour over the tenderloin. Turn to coat. Cover and marinate in refrigerator overnight.

Preheat the barbecue on HIGH. Brush the grids with vegetable oil. Place pork on hot grids, and reduce heat to MEDIUM-LOW, and grill, turning every 5 minutes to sear each side, for a total cooking time of about 20 minutes. Let stand 5 minutes to reabsorb juices, then slice into medallions.

Meanwhile, place the reserved marinade in a saucepan on the sideburner, and heat to boiling. Boil until slightly reduced, about 5 minutes. Serve alongside the tenderloin.

Serves 6-8

This traditional meat served at central California events is usually completed with pink beans and a fairly simple salad of iceberg and romaine with plain ranch dressing and some tomato wedges.  Garlic bread is also standard fare too, and one of the joys of this style of Q is that it isn't fancy or complicated at all.  That's the joy of it.  It is simple ranch food.

This is a slightly simplified version of a traditional Santa Maria beef recipe that is relatively quick to cook and just as good. True Santa Maria sirloin / tri-tip is open-flame cooked using Oak for a fuller flavor. Don't let this put you off!

Ingredients

1 tablespoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic salt
1 top sirloin steak (3" thick), or tri-tip
Red oak logs, or charcoal and oak chips (soaked in water)

Preparation

Combine salt, pepper, and garlic salt, and rub mixture over the meat. Place the meat on grill and adjust so meat is 2 or 3 inches from the coals. Sear each side of meat over hot coals 5 to 8 minutes to seal in juices, turning once.

Move meat to 6 to 8 inches from coals.  Cook 20 to 30 more minutes, turning every 7 or 8 minutes until beef is cooked to desired degree of doneness, 130 degrees for rare.

Slice and serve.

Santa Maria Seasoning

The most common commercial blend (RUB) for preparing Santa Maria style meat is the Santa Maria Style Seasoning by Susie Q’s Brand. The seasoning is simply sprinkled evenly across the meat prior to grilling. For larger cuts, the meat is rolled in the seasoning, covering the entire surface, though making your own is quite straightforward if you prefer.

For an authentic taste of North Carolina, try this recipe that brings together the flavors and aromas of all that is great about NC's style of Q.
Ingredients

2 boneless pork butts (4 to 5 lb each)

Recipe BBQ rub

Ingredients
2 tablespoons Salt
2 tablespoons Sugar
2 tablespoons Brown sugar
2 tablespoons Ground cumin
2 tablespoons Chili powder
2 tablespoons Black pepper
1 tablespoon Cayenne pepper
1/4 cup Paprika
N.C. style BBQ sauce*

Preparation

A rub helps develop the crispy crust that is essential to true barbeque. Mix all ingredients together and store in an air-tight jar.

Yield: 1 cup.

Rub the butts with 1 cup of barbecue rub and let come to room temperature, about 2 hours; using hardwood charcoal, build a small fire on one side of a covered kettle-style grill; allow about 30 minutes for the charcoal to catch completely; place the butts on the grill rack making sure they are not above any part of the fire.

Cover the grill and vent lightly; add small amounts of charcoal to keep the fire just smoldering (about every 30 to 40 minutes).

Cook 5 to 7 hours or until internal temp is 170 F and the meat is super tender; remove from the grill and shred; mix with the sauce and pile onto cheap, white, fluffy rolls; top with coleslaw and serve with a side order of beans.

Serves 20

Carolina-Style Barbeque Sauce

Ingredients

1 c White vinegar
1 c Cider vinegar
1 tb Sugar
1 tb Crushed red pepper flakes
1 tb Tabasco sauce
Salt - to taste
Freshly cracked black pepper
To taste

Mix all ingredients together. Store in a covered jar in the refrigerator. Will keep for 2 months.

This mouthwatering BBQ pork chop recipe is infused with the delicious flavors of cranberry and smoky chipotle to give a moderate amount of heat as well as sweetness.
Ingredients

1 cup cranberry sauce
3 Tbsp cider vinegar
2 Tbsp chipotle puree
1 Tbsp olive oil
1 Tbsp pepper
4 pork chops, cut 1 thick

Preparation

To prepare glaze ahead of time, in a small pan over low heat, combine cranberry sauce, vinegar, and chipotle. When warmed through, transfer to blender and pulse until smooth. Set glaze aside for later.

Preheat grill to medium-high heat. Brush pork chops with oil and pepper. Place them on the on grill for around 3 minutes per side and then simply brush the with glaze and cook for an additional 3 minutes per side.

Serve chops with remaining glaze to be used as needed.

Note:  To make chipotle puree use chipotle in adobo and add a couple of pepper with sauce and puree in blender. For those who do not like too much heat, half the quantity of the chipotle puree.

American Bass Anglers Barbeque Cook-Off Tour 2010The first stop on the KCBS sanctioned competition, the American Bass Anglers Barbeque Cook-Off Tor, takes place next week on March 13, 2010, at Lake Lanier, in Laurel Park in Gainesville, GA.

The BBQ competition offers categories for both professional and backyard teams who will be competing for the $5000 prize money at the event. Professional entrants will be competing for larger sums of money as well as an entry free for any KCBS event.

This undeniably popular event on the KCBS Great American BBQ Tour is squarely aimed towards the amateur enthusiast. The ABA runs bass fishing tournaments on all of the major lakes over the eastern US. and 5 sites have been selected for 2010 to host The Great American Barbeque Cook-Off Tour.

Visitors should note that spaces will fill up fast and team entries will be limited, and teams will be accepted on a first come, first serve basis.

During the two day cook-off, there will be other competitions running which include the Sweet Tea Challenge, Wings over Georgia and Battle of the Bands.

The Sweet Tea Challenge

Ya’ll Magazine’s “Sweet Tea Challenge” is a competition that is held in conjunction with the ABA BBQ Cook‐Off, which was devised to find the best southern sweet tea.

The non‐commercial/individual categories are (1) Sweet Tea, (2) Yankee/Unsweet Tea, and (3) Most Unusual Tea.

Commercial categories are (1) Yankee/Unsweet Tea, and (2) Most Unusual Tea, (3) Sweet Tea, which competes for the People’s Choice Award.

Wings over Georgia Competition

The “Wings Over Georgia” competition will be held on Friday, March 12 at Laurel Park in conjunction with the ABA BBQ Cook‐off, to be held on Saturday, March 13th, the spoils of which will be enjoyed and judged by both the cook teams and the anglers.

Entry for the non-commercial category is $15 while the commercial entry fee is $30, and there will be one overall winner from each division who will be named and win a 100% payout from all entries received in that category.

Battle of the Bands

In addition to the cooking competitions, there will also be a competition for musicians, called “Battle of the Bands”, where the bands will have the opportunity to showcase their music and compete for the $1000 Grand Prize, as voted by festival attendees throughout the day in this winner-takes-all contest.

Plan ahead early for this first stop on the much awaited American Bass Anglers Barbeque Cook-Off Tour.

Contact Information:
Debra Talley
PO Box 475
Athens, AL 35611
Phone: 888-203-6222
Fax: 256-233-2295
dtalley AT americanbassanglers.com

KCBS Reps: TANA SHUPE, RICHARD C PRESTON

Prize Money: $5000.00

Pig on the Pond - FLBBQ Event at Clermont FloridaThe Florida Barbeque Association sanctioned event, The Pig on the Pond Competition and Festival orgins dates back to 1998, when the event was held on West Avenue in Clermont.

This first event which was created by the South Lake County Community Foundation, brought in around a thousand visitors for what was to be a entertainment-filled day. The following year, the event was relocated to the Waterfront Park for a day and a half, where more activities were added.

It was decided that in order to improve the popularity of the event, that a  separate organization, now known as Pig on the Pond, Inc. was introduced in 2003 with its own board of directors and staff while maintaining a link with the Community Foundation of South Lake County through a supporting organization arrangement.

Attendance to the event has grown year on year, and has averaged out at 20,000 visitors with over $400,000 being raised for scholarships and education opportunities for the South Lake community since 2003.

There will be a daily entry fee  of $2 per person which will be collected at the gates where all paying visitors will receive a hand stamp allowing re-entry on that day only.

There will be plenty of entertainment in the carnival, and carnival armbands will be on sale for $15, which can be used from 1pm until 7pm, with armband sales being closed at 6pm. The armbands provide unlimited use of the rides on Saturday only.

"BBQ Alley" will please BBQ food fans, as they will be able to sample cook team competitors award winning recipes on SATURDAY only. To take part and try the wide range of delicious BBQ on offer, visitors will need to purchase “Pig Bucks” at the two stations in the cook team area. It should be noted that the Cook Teams who are vending will only accept “Pig Bucks”.

The contest results will follow shortly, in the meantime, here are the standings from last years Pig on the Pond.

Here are last years results for Pig on the Pond

FBA Florida State Champion - Mount Dora Bar-B-Que Company

Reserve - Swamp Boys

OVERALL
3rd - HomeBBQ.com
4th - Smokin’ Cracker BBQ
5th - Junkyard Dogs
6th - Budmeisters
7th - Bub-Ba-Q
8th - Big Papa’s Country Kitchen
9th - Uncle Kenny’s Butts For You
10th - Wolfe Brothers BBQ

Swamp Boys Competition Cook Class - Winter Haven FloridaDuring the two day cooking technique class, four categories are being covered which include, meat selection, trimming, injections, marinades, rubs, cooking temperatures, meat temperatures, sauces as well as FBA and KCBS box building.

The class will be covering all aspects of participation in a contest from purchasing meat right through to turn-ins.

There will be several notable rub and sauce producers, who's products will be available to use in the class, and will prove to be a great opportunity for participants to evaluate and use some of the best competition quality products available.

Products available are from 3 Eyz BBQ, BBQ'rs Delight, Billy Bones BBQ, Butcher's BBQ, Butt Rub, Dizzy Pig, Head Country, HomeBBQ, The Old Smokehouse, Pork Pullin Plowboys, The Slabs, Spicewine Ironworks and the Rib Stars.

This class is aimed towards newer teams, as well as teams that are having trouble progressing. Everyone will be able to pick up tips and techniques that will help them improve their game.

For more information visit Swampboys site.

Succulent and full of flavor best describes this mouthwatering recipe that infuses pork tenderloin with the warmth and smokiness from bourbon, honey, garlic and ginger and sage.

Ingredients

1 cup Olive oil
1/2 cup Bourbon
3 tablespoons Honey
1/2 cup Lemon juice
1 tablespoon Minced garlic
1 1/2 tablespoons Fresh ginger root, peel and grate
1/4 cup Soy sauce
1/2 cup Thinly sliced onion
2 tablespoons Fresh sage, coarse chopped
2 teaspoons Pepper
1 teaspoon Salt
3 Pork tenderloins

Preparation
Combine all marinade ingredients; blend well. The marinade for this dish can be prepared a day in advance; marinating should go on for 24 hours.

Lay the pork in a ceramic or glass dish and pour marinade over them. Turn the tenderloins several times during the 24 hours that they are marinating in the refrigerator. When ready to cook, pat the pork dry.

Preheat charcoal in an outdoor grill and soak the wood chips in water for 30 minutes. Add the chips to the hot coals.

Roast the pork evenly for about 40 minutes, until its internal temperature is 165F. If pork is to be eaten hot, allow it to sit on the edge of the grill for 10 minutes or so after it is cooked so that the juices can be drawn back into the meat.

Serves 6.

Ribs on the Ridge 2010 BBQ Contest Results – FLBBQ Event

March 5, 2010
Ribs on the Ridge - Haines City Florida 2010

37 Pro Division Teams, 45 Backyard Teams fought it out at the Florida Barbeque Association sanctioned BBQ event, Ribs on the Ridge, in Haines City Florida which drew crowds from all over the state in what turned out to be a great two-day event full of competetive spirit.
Ribs on the Ridge [...]

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Smokin’ In the Square BBQ Cook-Off – KCBS Competition

March 4, 2010
Smokin

Taking place on the 5th and 6th of March is the Smokin’ in the Square BBQ Cookoff which is sanctioned by the Kansas City Barbeque Society (KCBS) and is designated as a State Championship.  Smokin’ in the Square will be the venue where many local barbeque cooks will have the opportunity to compete for $9500 [...]

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HAVA BBQ London Bridge Style Competition Results

February 28, 2010
HAVA BBQ London Bridge Style Competition Results

The results have just come in for the HAVA BBQ London Bridge Style event, held at Lake Havasu City, AZ, a KCBS sanctioned event.
The HAVA BBQ turned in some great results for 4 Legs Up BBQ who took Grand Champion, with Reserve Champion being awarded to Johnny Trigg of Smokin’ Triggers who incidentally appeared on [...]

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Grillin’ On the Bay – NEBS BBQ Competition Upcoming Event 2010

February 28, 2010
Grillin

To benefit the St. Mark School Sheepshead Bay, the NEBS sanctioned BBQ contest Grillin’ on the Bay, will be held on the corner of East 18th Street and Avenue Z, Sheepshead Bay Brooklyn on Saturday March 27, 2010.
Grillin’ on the Bay will be featuring four cooking categories, which are, Chicken, Fish, Pork Ribs and the [...]

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HAVA BBQ London Bridge Style BBQ Competition 2010 – KCBS

February 27, 2010
HAVA BBQ London Bridge Style BBQ Competition 2010 - KCBS

The HAVA BBQ London Bridge Style in Lake Havasu City, AZ., is home of the State Championship. Nationally ranked & World Championship BBQ Teams are competing in (4) main categories, chicken, ribs, pulled pork and brisket.
The food categories include “Anything Butt” and “Desserts”, in addition to which, the old favorite “Havasu Salsa Challenge” is making [...]

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The Santa Maria BBQ Booklet – A Free BBQ Cookbook

February 26, 2010
santa-maria-bbq-booklet

The Santa Maria Valley Chamber of Commerce and Visitor & Convention Bureau is welcoming in the New Year with a larger version of the popular Santa Maria Style  BBQ booklet.
The booklet is available, free, upon request by going to the Chamber of Commerce at 614 South Broadway in Santa Maria or phoning them on (800) [...]

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