Category: BBQ

BAKED SWEET CORN DIP ~ BLOG 365.42

Dive into a delightful fusion of sweet corn and melted mozzarella with a hint of a spicy zing, rounded off with the subtle sweetness of sugar and a pinch of classic seasoning. SUPER easy and ready in just 12 minutes! A truly gourmet dish without all the fuss and preparation!

The original recipe was called Korean Cheese corn and inspired by the smells and tastes of a trip to Seoul by That Oven Feeling. This dish was evidently a staple of street cooking. I have since adapted it to my own family.

The recipe called for Kewpie mayo and the author claimed once you’ve tried it, you’ll never go back, but alas, I am just not a fan. 🙁 I do promise that even with the changes I’ve made there is still a perfect balance of sweet, creamy, cheesy and umami.

BAKED SWEET CORN DIP

15.25 ounce can QUALITY sweet corn, WELL drained
15.25 ounce can SMALL white beans, rinsed and WELL drained
3/4-1 cup shredded mozzarella cheese plus 1/4 cup more for garnishing
3-4 tablespoons DUKE’S mayonnaise
2-3 tablespoons Frank’s Original hot sauce *SEE NOTES
1/2 teaspoon sugar
FRESH ground sea salt and black pepper, to taste
Pinch of minced cilantro, for garnish
Scoopable corn chips or veggie sticks for dipping

  • Adjust the oven’s baking rack to the position second from the top.
  • Preheat the oven to a temperature of 450°.
  • Lightly grease a small (5-6 inch) cast iron skillet.
  • In a small mixing bowl whisk together the mayonnaise, hot sauce, salt and pepper.
  • In a medium mixing bowl toss together the corn and cheese.
  • Fold the mayonnaise mixture into the corn and cheese until well mixed.
  • Spread the mixture into your prepared cast iron.
  • Garnish with your additional cheese.
  • Bake for 10 minutes or until the cheese is beginning to get golden.
  • When you remove it from the oven garnish with the minced cilantro.
  • Cool for a few minutes before serving.

NOTES:

  • Recipes are just guidelines; the real flavor is in your unique creativity!
  • You can use FROZEN corn, but it MUST be thawed and thoroughly drained!!!
  • You can use Frank’s Chile Lime Hot Sauce or the Hot Honey sauce for a nice flavor change-up.
  • This recipe EASILY doubles into a 10 inch cast iron for a crowd.
  • When doubling I often add more white beans and white shoepeg corn to the sweet corn for a nice medley. These trade out ounce for ounce quite well.
  • This recipe EASILY adapts to other flavor combinations! Any meltable cheese (cheddar, Gouda, Guyere cheese is GREAT!
  • Hubby likes it when I change out the original Frank’s for BBQ sauce or even for a creamy homemade salsa for a flavor that work’s great too!
  • If you’re not a cilantro fan, try parsley, chives, thyme or even rosemary.

CHERRY CHILI BBQ CHICKEN ~ BLOG 366.306

I LOVE BBQ anything, but when I’m making chicken I especially love doing legs and thighs. The dark meat and relative same sizes makes for some seriously juicy pieces. But, for this it’s the SAUCE that makes it so special!

CHERRY PEPSI BBQ CHICKEN LEGS

BBQ SAUCE
1 can cherry PEPSI
1/2 cup Heinz chili sauce
2 tablespoons champagne vinegar
1 tablespoon sugar

  • In a large saucepan combine PEPSI, chili sauce, vinegar and sugar.
  • Heat over medium high heat and bring to a SLOW boil.
  • Reduce heat and cook 10-15 minutes, stirring occasionally until thickened and reduced to 3/4 cup.
  • Transfer to a bowl and allow to cool.

2-3 pounds plump chicken drumsticks or plump thighs
1 teaspoon garlic powder
FRESH ground sea salt and black pepper

  • Prepare grill for direct AND indirect medium heat.
  • Oil grill REALLY well.
  • Season chicken pieces with garlic powder, FRESH ground sea salt and black pepper.
  • Add drumsticks to direct heat for 4-5 minutes.
  • Turn and move to indirect heat.
  • Cover and grill 20 minutes until cooked through. Brush with sauce regularly during this time.

CRANBERRY BBQ CHICKEN WINGS ~ BLOG 366.214

CRANBERRY BBQ CHICKEN WINGS

DIP
1 LARGE lemon
1/2 cup sour cream
1/3 cup mayonnaise
2 green onions, chopped
2 tablespoons chopped FRESH parsley

  • Stir together the sour cream and mayonnaise until smooth.
  • Whisk in lemon juice until smooth.
  • Fold in green onions and parsley.
  • Cover and chill until needed.

WINGS
1 can cranberry sauce (whole berry)
1 package Lipton onion soup mix
1 cup Catalina dressing
2 tablespoons QUALITY honey
3 pounds chicken wings (tips removed)

  • Stir together the cranberry sauce, soup mix and Catalina dressing in a LARGE bowl.
  • Reserve 1/2 cup of marinade.
  • Add wings to large bowl, tossing to coat wings well in marinade.
  • Cover or transfer to a large ziploc bag.
  • Chill for at least 2 hours!

 

  • Heat oven to 425°.
  • Line baking sheet with foil and spray with non-stick baking spray.
  • Spread wings in a single layer on baking sheet.
  • Bake 30-35 minutes until cooked through and juices run clear brushing with reserved marinade during the final 5-10 minutes of baking time.
  • Transfer to platter and serve with dip.

BBQ BEEF PATTIES & ASPARAGUS RICE ~ BLOG 366.156

I found both of these recipes in one of the several old recipe boxes I found during a recent antique store expedition. They were quite good, after bringing them forward 50 years or so 😀

BBQ BEEF PATTIES

BEEF PATTIES
1 cup bread crumbs
1 1/2 cup whole milk
FRESH ground sea salt and black pepper
2 cloves garlic, FINELY minced
2 teaspoons Worcestershire sauce
3/4 pound LEAN ground beef
1/4 pound QUALITY ground pork

  • Preheat oven to 375.
  • In a large bowl pour milk over bread crumbs and let set 5 minutes.
  • Add garlic, onion, beef, pork and Worcestershire, minimally mixing until well blended.
  • Shape into 6 patties and place in large baking dish.
  • Pour sauce AROUND the patties.
  • Bake uncovered 45 minutes.

SAUCE
1/4 cup apple cider vinegar
2 tablespoons sugar
1/2 cup jalapeño ketchup
1/2 cup chicken broth
1/2 cup chopped green onion

  • Combine all the ingredients in a small sauce pan, stirring to blend.
  • Heat until sugar is dissolved and sauce is heated through, but do NOT boil.

ASPARAGUS RICE PILAF

1 1/2 cups uncooked rice
3 1/4 cups homemade chicken broth
3/4 pound asparagus, trimmed
2 tablespoons butter
3-4 LARGE green onions, minced
FRESH ground sea salt and black pepper
1/2 cup FRESHLY grated Parmesan cheese
FRESH thyme leaves

  • Blanch asparagus in boiling water for 2 minutes.
  • Drain and rinse in cold water until cool.
  • Cut spears into small bite size pieces.
  • Melt butter over medium heat in sauté pan.
  • Add onion, sautéing until softened.
  • Add rice, thyme leaves, FRESH ground salt and pepper. Bring to a boil.
  • Reduce heat to low, cover and cook 15-20 minutes until rice is tender and moisture is completely absorbed.
  • Remove from heat and fold in asparagus and Parmesan cheese.
  • Serve immediately.

SLOW COOKER HATCH CHILE BBQ RIBS ~ BLOG 365.237

SLOW COOKER HATCH CHILE BBQ RIBS

The best part of this slow cooker recipe is that it does all the work! All you have to do is come home to a prepared dinner of sticky, fall apart, melt-in-your-mouth incredible ribs!

2 cups barbecue sauce
2 tablespoons brown sugar
3 tablespoons minced garlic
2 teaspoons Worcestershire sauce
1/4 cup apple cider vinegar
1/4 cup diced FRESH roasted Hatch chiles
4 pounds baby back pork ribs
FRESH ground sea salt and black pepper, to taste

  • Spray inside of a 6-quart slow cooker with cooking spray.
  • Remove and discard the inner membrane from the ribs and cut into slabs that will fit into your slow cooker.
  • Generously season the ribs with a good amount of salt and pepper.
  • Combine BBQ sauce, brown sugar, garlic, Worcestershire sauce, vinegar and chiles in a small bowl, mixing well to combine.
  • Completely cover the ribs with half of the sauce. 

  • Cover with lid and cook on low setting for 7-9 hours or high setting for 3-5 hours (see notes).
  • Refrigerate remaining sauce to use later.

  • When ribs are tender and falling apart, transfer onto a baking sheet lined with parchment paper. (Lift them carefully as the meat will be very tender and falling off the bone). 

  • Pour half of the juices from the slow cooker bowl into the remaining sauce.
  • Baste ribs with half of the sauce and broil in preheated oven at 400° for 5-10 minutes or until beginning to char and crisp on the edges. 

  • Serve ribs with remaining sauce.


NOTES:

  • Cook times seriously depend on the desired results you are looking for:
  • Ribs that are soft but stay on the bone = LOW: 5-6 HOURS / HIGH: 3 HOURS.
  • Tender, fall apart ribs that melt in your mouth like butter = LOW: 7-8 HOURS / HIGH: 4-5 HOURS.

HATCH CHILES are my favorite green chile. They are similar to their cousin the Anaheim green chile, but is specific to the Hatch Valley in southern New Mexico. Hatch chiles only come from Hatch, New Mexico. The HATCH green chile is especially popular throughout all of New Mexico, as well as Texas and Southern California.

They have a balanced, smoky heat that enhances both savory and sweet dishes. You can buy a canned version of roasted Hatch chiles, but nothing beats a FRESH roasted one. August and September are the BEST times to find them.

True Parmesan cheese only comes from the Reggio Emilia and Parma region, champagne only comes from the champagne wine region of France and similarily Hatch chiles from the Hatch Valley are like grapes coming from the Napa Valley.

Hatch chiles are extremely versatile. I add them to stews, sauces, dips, dressings, salsa and even desserts. Some of my favorite sandwich cookies in the world (Sweet Lime chile) come from the HEB grocery chain in Texas. Try adding some FRESH roasted chopped chiles to your apple pie or on top of a burger or your slice of pizza.

Green and red Hatch chiles are the same pepper just picked at different times. They do each offer distinct flavors though. I LOVE them best in August when they offer a smoky flavor. But, in September when the turn red they offer a sweeter flavor better suited for the sweeter recipes.

Right now there is a local food truck specializing in Roasted Hatch Chiles in our little town and I have been taking full advantage of buying them FRESH roasted and preparing them for the freezer so I’ll have them all year long.

HAWAIIAN SPARE RIBS ~ BLOG 365.194

HAWAIIAN SPARE RIBS
1-2 racks pork spare ribs, fat layer removed
FRESH ground sea salt and black pepper
1 cup PACKED brown sugar
6 ounce can pineapple juice
2 tablespoons apple cider vinegar
1/4 teaspoon ground ginger
1 can crushed pineapple
1-2 tablespoons corn starch

  • Preheat oven to 350°.
  • Line baking sheet with foil.
  • Remove fat layer on back of rack.
  • GENEROUSLY season both sides of pork.
  • Place rack on baking sheet meet side up and cover with foil tightly.
  • Bake covered for 90 minutes without peeking.
  • Cut racks into 3-4 rib sections.
  • Add rib sections to slow cooker.
  • In a small bowl stir together the brown sugar, pineapple juice, ground giner and apple cider vinegar.
  • Pour sauce over ribs, cover and cook on low 2 hours.
  • Ladle out 1/2-1 cup of sauce and whisk in cornstarch.
  • Add pineapple to cornstarch mixture.
  • Stir pineapple mixture into sauce, recover and cook another 1/2-1 hour until ribs are tender and well coated.

SATURDAY NIGHT BAKED BEANS aka COWBOY BEANS ~ BLOG 365.174

SATURDAY NIGHT BAKED BEANS aka COWBOY BEANS

1 1/2 pounds dried beans (I use a combination of navy, pinto and black beans)
1 smoked ham hock
2 tablespoons salt
8 cups HOMEMADE stock
1 pound QUALITY ground beef
1 LARGE Vidalia onion, small diced
1/2 pound salt pork, cut into small cubes
1/2 bacon, diced
1 can hominy, chopped small
1/2 cup molasses
1/2 cup PURE maple syrup
1/2 cup apple cider vinegar
1/2 cup jalapeño ketchup
1 tablespoon Coleman’s dry mustard (optional)
FRESH ground sea salt and black pepper
2 cups dark brown sugar

  • Soak beans overnight, sort out the bad ones and then drain off the water.

 

  • In a large dutch oven cover the ham hock with 8 cups HOMEMADE chicken stock. Simmer 1-2 hours until meat is falling from the bone and liquid has cooked down to about half. Add meat to the slow cooker.
  • Cover the beans and chopped hominy with the ham hock broth in a large dutch oven. Add 2 tablespoons salt and bring to a boil. Reduce heat to a simmer. Cook 25-30 minutes until softened. Drain (but reserve liquid) and add beans to slow cooker.
  • Whisk together the molasses, maple syrup, apple cider vinegar, brown sugar, salt and pepper, jalapeno ketchup and mustard if using. Pour into slow cooker.
  • While beans are simmering brown the ground beef with the onion pieces. Drain and add to slow cooker.
  • In the same skillet brown the bacon and salt pork until JUST crisp. Drain off grease and add to slow cooker.
  • Stir everything together until well mixed. Add enough of the reserved ham hock liquid to just cover the beans, stirring to combine.
  • Cook on high for 1-2 hours and then on low for 5-6 hours. Stir occasionally, adding just enough water to keep beans from drying out.

HONEY ROASTED BABY BACK RIBS ~ BLOG 365.173

HONEY ROASTED RIBS adapted from Cook’s Country

Cut the racks into thirds to allow them to fit into the plastic bags while they marinate. The used marinade is then boiled and transformed into a glaze for the ribs.

This recipe turns the humble into the extraordinary and perfectly tender, meaty, crusty, sticky, honey glazed, finger licking great ribs that leaves your family reaching for more ribs until the plate is empty so be sure and make plenty.

5 – 6 pounds baby back ribs (2 racks, 2 1/2- to 3-pounds each), trimmed, membranes removed, each rack cut into 3 equal pieces

1 1/4 cup QUALITY honey
5 tablespoons Bragg’s Liquid Aminos
¼ cup apple cider vinegar
¼ cup Dijon mustard, optional
1 bunch green onions, white parts minced, green parts sliced thin
4 garlic cloves, FINELY crushed
FRESH ground sea salt and black pepper
¼ teaspoon cayenne pepper

  • Divide ribs between two 1-gallon zipper-lock bags.
  • Whisk honey, liquid aminos, vinegar, mustard (if using), scallion whites, garlic, salt, pepper, and cayenne together in bowl.
  • Divide marinade between bags, seal, and turn to coat ribs evenly with marinade. Refrigerate for at least 1 hour or up to 24 hours, turning bags ­occasionally.
  • Adjust oven rack to middle position and heat oven to 325.
  • Line rimmed baking sheet with aluminum foil and set wire rack in sheet.
  • Add enough warm tap water to cover entire bottom of sheet (about 2 cups). The water gives off extra steam keeping the ribs extra moist and prevents the drippings from burning.
  • Transfer ribs, meaty side up, to prepared wire rack; reserve marinade in refrigerator.
  • Tent ribs loosely with foil and bake for 1¼ hours.
  • Uncover ribs and continue cooking until just tender, about 1 hour longer.
  • Bring reserved marinade to boil in large dutch oven over medium-high heat and cook until thickened to glaze consistency, about 5 minutes.
  • Brush ribs with 1/3 cup glaze, return to oven, and continue to cook 15-30 minutes until glaze begins to bubble and ribs are brown.
  • Transfer ribs to cutting board (leave hot water and sheet in oven to cool), tent loosely with foil, and let rest for 10 minutes.
  • Cut ribs between bones, add to Dutch oven, and toss to coat with remaining glaze.
  • Transfer to platter and sprinkle with scallion greens and ½ teaspoon salt.
  • Serve.

GRILLED PINEAPPLE WHISKEY CHICKEN ~ BLOG 365.47

GRILLED PINEAPPLE WHISKEY CHICKEN – serves 4

Plan ahead to make this simply delicious and juicy BBQ chicken. Marinating for 24 hours or more is best for providing the most flavor.

¾ cup QUALITY whiskey
¾ cup pineapple juice
½ cup of your favorite BBQ sauce
4-5 garlic cloves, FINELY minced
2 tablespoons QUALITY Worcestershire sauce
FRESH ground sea salt and black pepper, to taste
4 chicken breasts

  • Whisk together whiskey, pineapple juice, BBQ sauce, garlic, Worcestershire sauce and pepper.
  • Pour over chicken and let marinate overnight (24 hours is best) in the refrigerator.
  • Remove chicken from marinade and grill for 12 to 15 minutes. (see notes)
  • Brush with additional BBQ sauce before removing from grill.

NOTES:

  • To prepare chicken inside instead of grilling, pan sear the chicken on both sides for 3 minutes. Place the chicken on a baking sheet, brush with BBQ sauce and bake for 5-10 minutes at 400º.
  • You can substitute Bourbon if you prefer.

STUFFED GREEN CHILE CHEESE CHICKEN

As everyone knows bacon is the duct tape of the culinary world or more commonly BACON MAKES EVERYTHING BETTER 😀

This recipe is super simple, yet extremely tasty! PERFECT for any night of the week. It is also grill friendly if you don’t want to heat up the kitchen, but I prefer the oven.

STUFFED GREEN CHILE CHEESE CHICKEN serves 6-8
8 slices bacon
4 LARGE chicken breasts
1 LARGE can WHOLE green chiles, rinsed and sliced open
FRESH ground black pepper
Garlic Salt
4 ounces COLD cream cheese, sliced into 8 pieces
1/2 cup shredded cheddar cheese
1/2 cup BBQ sauce, optional

  • Preheat oven to 375°.
  • Line baking sheet with foil and top with roasting rack LIGHTLY sprayed with non-stick cooking spray.
  • Slice chicken breasts lengthwise so you have 8 thin steaks.
  • Season both sides of chicken steaks with garlic salt and FRESH ground black pepper.
  • Place cream cheese slices on top of chicken steaks.
  • Add a green chile on top of the cream cheese.
  • Sprinkle with cheddar cheese.
  • Roll each piece up TIGHTLY.
  • Wrap each piece with a bacon slice and secure with toothpicks.
  • Arrange chicken bundles in a single layer on roasting rack.
  • Bake 30-35 minutes.
  • Brush with BBQ sauce and bake another 5 minutes or until bacon is crisp and chicken is cooked through.

SHEET PAN SWEET & SPICY BBQ CHICKEN

SHEET PAN SWEET & SPICY BBQ CHICKEN serves 6
2 1/2 cups ketchup
1/4 cup apple cider vinegar
1/4 cup Worcestershire sauce
1/4 cup QUALITY honey
1/4 cup chiles in adobo sauce, chopped small
1/4 cup yellow mustard (OPTIONAL) see notes
FRESH ground sea salt and black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
12 bone in pieces of chicken (legs and thighs work best) see notes
2 cloves garlic, FINELY minced
1 bunch green onions, FINELY minced
1/4 cup avocado oil

  • Whisk together the ketchup(s), brown sugar, vinegar, Worcestershire sauce, honey, Chipotle peppers in sauce, mustard if using, salt, pepper, garlic salt and onion salt until well blended.
  • Place chicken pieces in a large ziploc bag.
  • Pour marinade over chicken pieces and seal tight.
  • Marinade in refrigerator for AT LEAST 4 hours.

 

  • Preheat oven to 350°.
  • Line baking sheet with heavy duty foil.
  • In a small bowl toss together the avocado oil and onions.
  • Spread the onion and oil mixture onto the foil covered baking sheet.
  • Remove chicken pieces from the bag and place on top of the onion oil mixture in a single layer.
  • Brush with marinade.Reserve remaining marinade.
  • Bake 45 minutes.
  • Brush with reserved marinade again and bake 5 minutes more.
  • Let rest 5-10 minutes.

NOTES:

  • I’m deathly allergic to mustard so I substitute a jalapeno ketchup that works quite well 😀
  • Boneless, skinless pieces can be substituted, BUT be sure to adjust the cooking time accordingly! And I cover them for the first half of time with aluminum foil.
  • This recipe adapts to the grill quite easily also!

BBQ MEATBALLS & BACON CHEDDAR BAKED POTATOES

BBQ MEATBALLS & BACON CHEDDAR BAKED POTATOES serves 4
This quick and easy, but also budget friendly meal is flavor packed for a quick weeknight meal.

MEATBALLS
2 tablespoons butter
1 pound ground beef
2/3 cup FRESH breadcrumbs
2 tablespoons + 3/4 cup of your favorite BBQ sauce
1/2 cup beef broth
1 LARGE egg
1/4 cup FINELY chopped red onion
1/2 cup shredded Monterey Jack cheese
2 tablespoons FRESH chopped parsley, + more for garnish

  • In a large bowl combine ground beef, breadcrumbs, egg, red onion, 2 tablespoons parsley and 2 tablespoons BBQ sauce gently mixing JUST until combined.
  • Divide into 12 meatballs.
  • In a large ovenproof skillet melt butter over medium high heat making sure to coat sides also.
  • Add meatballs and brown 5-7 minutes until all sides are browned.
  • In a small bowl whisk together the 3/4 cup BBQ sauce and beef broth.
  • Pour into skillet around meatballs. Turn meatballs to coat.
  • Bring to a LOW boil, reduce heat and cover, simmer 5-7 minutes until sauce is heated through and meatballs are well coated.
  • Heat broiler.
  • Sprinkle cheese evenly over meatballs.
  • Broil 2 minutes until cheese is melted and golden.
  • Garnish with parsley.

POTATOES
4 LARGE Yukon gold potatoes
2-3 slices bacon, diced
FRESH ground sea salt and black pepper
1/2 cup shredded sharp cheddar cheese
1/3 cup FULL fat sour cream
4 tablespoons butter, divided and softened
2 green onions, FINELY diced

  • Preheat oven 400°.
  • Line baking sheet with foil.
  • Wash potatoes and pierce with fork.
  • Add potatoes to baking sheet.
  • Bake 1 hour until tender.
  • While potatoes are bacon, crisp up bacon in skillet and drain on paper toweling.
  • When potatoes are tender, slit them open.
  • Add 1 tablespoon of butter to each potato and generously sprinkle with
  • FRESH ground salt and pepper.
  • Add bacon pieces and cheese.
  • Increase heat to broil.
  • Add potatoes, broiling 2-3 minutes until cheese melts and becomes golden.
  • Add a dollop of sour cream and sprinkle with green onions or chives.