BBQ
9.26.14 - Bacon Wrapped Onion Rings with Sriracha Mayo Dipping Sauce
Prep time: 00:15
Cook time: 01:30
Total time: 01:45
Ingredients
- 1 pack Bacon
- 4-5 Sweet Onions
- 2 T Black Pepper
- 1/2 cup Sriracha Hot Sauce
- 2 T Mayo
- 1 tsp Lime Juice
Cooking Directions
- Cut onions into 1/2 inch thick rings and pop the internal rings out until you have a nice sturdy onion ring.
- Brush onion with hot sauce.
- Wrap each onion ring with bacon and secure with a skewer or toothpick.
- Heavily cover the onion rings with pepper and smoke, grill or bake for about 90 minutes at 250-350 degrees.
- To make the spicy sriracha mayo, combine 2 T of mayo, 1 T of sriracha sauce, and 1 tsp of lime juice. Mix well.
Recipe by www.grilling24x7.com
9.12.14 - Grilled Sausage Poppers
Ingredients
- 1 pound package regular breakfast sausage
- 1 thinly sliced jalapeno
- 1 stick individually wrapped pepper jack cheese (approximately 8 ounces), cut into eight strips
- 2 tablespoons your favorite dry rub seasoning
- Your favorite dipping sauce
- Preheat the grill to medium-high.
- Divide sausage in to 8 2-ounce portions.
- Cover one strip of cheese and jalapeno with a single portion of sausage and roll into an oval shape making sure the cheese is fully encased. Should look like a football
- Cook 25-35 minutes or until fully cooked.
8.21.14 -ACME CHARGRILLED OYSTERS Recipe courtesy of Acme Oyster House
The only way I've ever been able to eat oysters was when we visited New Orleans and the Acme Oyster House. I knew if we were there, I had to eat oysters some how. So instead of choking down a raw one on a cracker with lemon juice and hot sauce, we ordered the chargrilled half shells. The butter, seasonings and cheese on top made these guys very edible. I tore up a good dozen and could have went back for more if the wait on them wasn't so long. And since sharing is caring, here is the Acme Oyster House's recipe.
Ingredients:
Method: Sauce
Butter garlic sauce should be prepared just prior to grilling the oysters. In a large sauté pan, add 2 sticks of butter and place over medium heat. Melt the butter and bring to a simmer. Add green onions, garlic, red pepper, thyme, oregano, lemon juice, Worchestershire sauce and Creole seasoning. Cook for 2 minutes and add white wine. Stir ingredients continuously and cook until green onions are soft. Remove from heat and allow to cool for 3 minutes.
In a large mixing bowl (before mixture is completely cool) combine the remaining butter with the sauce. Blend until butter is melted and folded into the sauce. Final product should have a creamy consistency.
Grilling Oysters
Pre-heat grill to 350°. Once at 350°, place freshly shucked oyster on the half shell on the center of the grill. Once the water around the oyster begins to bubble and the oyster begins to rise, ladle 1 tablespoon of the butter garlic sauce on top of each oyster. Top with a dusting of cheese, and allow the cheese to melt. Serve immediately with warm French bread for dipping.
Note: Make sure that the sauce is well blended. This insures the proper blend of butter and seasoning. Oysters should brown slightly around the edges. Remove oysters and place on a heat-resistant plate or platter. While still hot, add 1 teaspoon of butter sauce to the top of each oyster.
Recipe courtesy of Acme Oyster House
Ingredients:
- 24 oysters, freshly shucked (on the half shell)
- 4 sticks salted butter
- 2 bunches green onions, chopped fine
- 20 cloves fresh garlic, pureed
- 1 teaspoon crushed red pepper
- 3 tablespoons fresh thyme, chopped fine
- 3 tablespoons fresh oregano, chopped fine
- 2 tablespoons fresh lemon juice
- 1 tablespoon Worchestershire sauce
- 2 tablespoons Creole seasoning
- 2 oz white wine
- 8 oz Romano cheese, grated
- 1 loaf French bread
Method: Sauce
Butter garlic sauce should be prepared just prior to grilling the oysters. In a large sauté pan, add 2 sticks of butter and place over medium heat. Melt the butter and bring to a simmer. Add green onions, garlic, red pepper, thyme, oregano, lemon juice, Worchestershire sauce and Creole seasoning. Cook for 2 minutes and add white wine. Stir ingredients continuously and cook until green onions are soft. Remove from heat and allow to cool for 3 minutes.
In a large mixing bowl (before mixture is completely cool) combine the remaining butter with the sauce. Blend until butter is melted and folded into the sauce. Final product should have a creamy consistency.
Grilling Oysters
Pre-heat grill to 350°. Once at 350°, place freshly shucked oyster on the half shell on the center of the grill. Once the water around the oyster begins to bubble and the oyster begins to rise, ladle 1 tablespoon of the butter garlic sauce on top of each oyster. Top with a dusting of cheese, and allow the cheese to melt. Serve immediately with warm French bread for dipping.
Note: Make sure that the sauce is well blended. This insures the proper blend of butter and seasoning. Oysters should brown slightly around the edges. Remove oysters and place on a heat-resistant plate or platter. While still hot, add 1 teaspoon of butter sauce to the top of each oyster.
Recipe courtesy of Acme Oyster House
8.07.14 - Football Season Classic: Brats
With the Preseason football underway and College ball about to start as well, I started thinking about some of my favorites. And one of those is brats. I usually just put them in some beer alone, but here is a recipe that adds in some of life's other awesome ingredients. Only thing missing would be some bacon and making those cheese brats. Damn, I'm hungry now. Laters
7.28.14 - Recipe: Stout & Sriracha Beer Barbecue Sauce
This BBQ sauce recipe looks chalked full of flavor and a little kick. The stout offers those caramelized oat tons that will pair well with the tasty pepper of the Sriracha.
Yield: 1 1/2 cups
Ingredients
Courtesy of The Beeroness
Yield: 1 1/2 cups
Ingredients
- 1 tbs olive oil
- 4 cloves of garlic, minced
- 1/3 cup low sodium soy sauce
- 2/3 cup ketchup
- 2 tbs worcestershire sauce
- 1 1/2 tsp sriracha
- 2 tsp smoked paprika
- 1 cup Stout
- 1/3 cup brown sugar
- 1 tsp onion powder
- In a pot over medium heat, add the oil and allow to get hot but not smoking. Add the garlic and stir until you can smell it, about 30 seconds. Add the remaining ingredients and stir until combined. Allow to cook until thickened, stirring occasionally, about 15 minutes.
- Store in an air tight container in the fridge.
Courtesy of The Beeroness
7.22.14 - 5 Cool BRO BBQ Gadgets
Here are 5 cool BBQ gadgets out there today to make the job easier and allow a free hand for another cold beer. They clean the grill on their own, get the fire going faster, help cook dreaded chicken, and hold your meat.
#1 - Grillbot - Grillbots.com
#2 - BBQ Dragon - bbqdragon.com
#3 - Chicken Leg BBQ Rack - Amazon.com
#4 - Bear Paw Meat Handlers - bearpawproducts.com
#5 - Roast My Weenie Hot Dog Cookers - roastmyweenie.com
7.03.14 - Recipe: Grilled Lemonade Recipe
Here is a refreshing recipe for the holiday weekend. Kids will love it out by the pool and it probably makes a good Margarita mix too. Happy Fourth of July Bros!
|
|
|
