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The TeAm's Great BBQ Recipe Compendium

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First official day of summer and BBQ season, (although I don't think we've cooked much inside since mid April). 🙂

Did corn, potatoes and carne asada:thumbsup::thumbsup::thumbsup:
 
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Well, this is BBQ related, if sauce counts.

Next time you make spaghetti, toss in just a touch of sweet BBQ sauce (KC Masterpiece original, Sweet Baby Rays original) into your sauce, sample it, add more if needed, but tread lightly, goes from "interesting" to yick rather quickly if you over do it.

For reference, one spoonful will moderately season an entire pot of spaghetti sauce (2 quarts/ 1 liter). Just a dab will do!
 
Melt a cube of butter, add chopped garlic and serve hot. Spoon over french bread for drippy, sloppy, and greasy goodness.
 
TennesseeTony said:
Well, this is BBQ related, if sauce counts.

Next time you make spaghetti, toss in just a touch of sweet BBQ sauce (KC Masterpiece original, Sweet Baby Rays original) into your sauce, sample it, add more if needed, but tread lightly, goes from "interesting" to yick rather quickly if you over do it.

For reference, one spoonful will moderately season an entire pot of spaghetti sauce (2 quarts/ 1 liter). Just a dab will do!
Click to expand...

My Italian sister-in-law would strangle you when you say that.

😱
 
MongGrel said:
My Italian sister-in-law...
Click to expand...

Yeah, well, I spent 4 years in Italy, and I assure you, if it has tomato as an ingredient, they are clueless. My (probably wrong) understanding is that they even thought the tomato was poisonous up until the late 1800's.

Granted, they came up with some good tomato-based prototypes, but then they stopped the never-ending process of improving it at that stage. That's where I come in.... 😀

And Fred....how much? 😉
 
I Looked for this thread last night, found it and thought about doing the same thing but got busy forgetting what I was supposed to do next....😛
 
I got an electric smoker for Father's day last year. I have made several fantastic items in it. I did Mesquite BBQ chicken wings, smoked pork chops, several full smoked turkeys, baby back ribs with spicy pepper rub and I also managed to take my last crop of Jalapeno peppers and make chipotle peppers. I am looking forward to making some new things this year.
 
Good to see ya.
There is something about gluten free and country fried that just don't seem to go together. Bon appétit though.
 
I'll try to make a home grilled hamburger from Quorn coming Saturday. 😳
Does anybody have some good recipes? 😵

Oh, BTW, I am ignoring this thread ...
 
Wait... when did this get unlocked? WHODUNNIT?

I think it's time to smoke up some pork belly this upcoming month!
 
Hee Hee Hee

I knew my comment in the "Milestone" thread would spur someone into action. 😛
 
We marinate chicken drumsticks in a homemade teriyaki marinade for at least 48 hours, then charcoal grill them on the Weber using the two-zone method. We also grill hand pressed burgers made from locally sourced beef, and also kosher dogs, that way almost everyone can find something they like. It's all real simple and fairly cheap, which is good because we barbecue often and feed many people, so many that I have had to add a second Weber. But done right, simple foods are pretty delicious, I think.
 
So far just some burgers and steaks. A round of salsa veggies. Warmest day 50 F degrees. Now, today, the first day of spring, it is snowing.🙁
 
Pork Chops with Peppercorn Brown Sauce

Texas Roadhouse knows how to top a pork chop--here's how to make their Peppercorn Brown Sauce



Author: WBIR Staff

Published: 11:07 PM EDT October 30, 2014

Updated: 11:07 PM EDT October 30, 2014

Ingredients:
Boneless pork loin cut into 1 ¼ inch thick slices
2 TBS Cracked Peppercorns
¼ pound butter
¼ cup red wine
4 cups brown gravy

Directions:
Toast the cracked peppercorns for about 1 ½ minutes in pan, add ¼ pound butter until melted. Add wine until alcohol burns out, add gravy, simmer until completely blended.
Slice pork chops into 1 ¼ inch steaks. Sprinkle each steak with your favorite seasoning blend. Sear on each side for about a minute. Cook on grill about 4 minutes on each side until internal temperature reaches 170 degrees or until juices run clear.

Presented by: Texas Roadhouse
Date: 10/30/2014
 
Sounds good! 😀

Btw, I think guests should bring some cake to BBQs, so on that note.....
My dear old (grand) aunt Rosemary died a month ago a little shy of 86yrs old 🙁 (birthday was June 5th 1933), she was a lovely cheerful lady with a quirky sense of humour 🙂, 1 (last) instance of this was that she arranged at her funeral to have the recipe for her widely & much loved Lemon drizzle cake handed out! Lol. 😀
So without further ado :-

Rosemary's Lemon Drizzle Cake

Cake
4ozs of butter or soft margarine
4ozs of caster sugar
5ozs of self raising flour
2 eggs (beaten)
Rind of 1 lemon

Cream fat & sugar together. Add lemon rind & eggs. Fold in the flour. Turn into a 1lb greased & lined loaf tin. Bake for 30 minutes at 180C (reg. 4), then 15 minutes at 160C (reg. 3).

Topping
3ozs granulated sugar
Rind & juice of 1 lemon

Mix well & pour over cake as it is taken out of the oven.
Allow topping to set before removing from tin.

Make a cup of tea, sit down & SCOFF!

************************************************************

Thanks Rosemary and RIP :wineglass:

PS I loved the cake too! She also made an orange drizzle cake, which I loved even more! Sadly, no menu for that one.
I found out at the funeral that she studied catering in her younger days, hence the lovely cake & meals she used to do!
Oh btw, bar a few minor grammar corrections, I've copied the menu word for word & there is no more info about it, and I'm no cook, so if something is missing unfortunately I probably won't be able to help.
I will say that the units are UK ozs, incase their is any difference from the US! Lol (I know gallons are).
 
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