With Memorial Day Weekend approaching fast, the smell of charcoal will hit the air before you know it. Nothing says summer like lighting the coals and grilling up some mean BBQ. Here are some ideas from allrecipes.com to get you thinking about how you could make you’re barbecue better.
He-Man Chicken:
Ingredients
• 3 large skinless, boneless chicken breast halves
• bamboo skewers and wooden toothpicks, soaked in water
• 3 tablespoons prepared chili without beans, divided
• 3 tablespoons shredded pepperjack cheese, divided
• 1/2 pound applewood smoked bacon
• 1 cup sweet barbecue sauce (such as Sticky Fingers® Carolina Sweet), divided
Directions
1. Preheat an outdoor grill for medium heat and lightly oil the grate.
2. Lay a chicken breast onto a work surface and place the palm of your hand down on the meat. With a sharp knife, carefully slice the chicken breast half horizontally, without cutting all the way through, and open up the sliced chicken breast like a book. Repeat with the other two chicken breasts.
3. Place each sliced, opened out chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/2 inch.
4. To stuff the chicken breasts, lay out a flattened breast and place a skewer on the meat, in the center. Spoon about 1 tablespoon of chili over the skewer and top the chili with about a teaspoon of pepperjack cheese. Roll the chicken breast around the skewer and secure with toothpicks. Wrap each chicken roll with 2 slices of bacon and secure with toothpicks. Pour about 1/2 cup of barbecue sauce into a bowl, and brush each roll with sauce. Discard any leftover sauce.
5. Cook on the preheated grill, turning often and spraying the grill with water occasionally to prevent flare-ups, until the chicken is no longer pink in the middle, the juices run clear, and the bacon is browned, about 15 minutes.
6. Pour more barbecue sauce into a clean bowl and brush the rolls again before removing from the grill. Let rest about 5 minutes before pulling out the toothpicks and skewers for serving.
Big John’s BBQ Ribs and Dry Spice Rub
Ingredients
• 1 cup chili powder
• 1 tablespoon dried minced garlic
• 1 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 1 1/2 teaspoons salt
• 2 tablespoons seasoning salt
• 2 pounds rib roast
• 4 cups canned tomato sauce
• 1/4 cup packed brown sugar
• 1/2 cup chopped fresh tomato
• 1/4 tablespoon Worcestershire sauce
• 2 tablespoons dried onion flakes
• 1/4 cup soy sauce
• 1/4 cup water
Directions
1. In a small bowl or jar, mix together chile powder, dried minced garlic, onion powder, cumin, salt and seasoning salt.
2. Place rib roast on a medium baking sheet. Rub vigorously with 1/2 the chile powder mixture. Cover and refrigerate 4 to 6 hours.
3. In a medium saucepan, mix together 1/2 the chile powder mixture, tomato sauce, brown sugar, tomato, Worcestershire sauce, dried onion flakes, soy sauce and water. Cook 3 to 5 hours, stirring occasionally, over low heat.
4. Prepare an outdoor grill for indirect heat. Lightly oil grate.
5. Cook ribs covered on the prepared grill 3 to 5 hours, or to desired doneness. Brush with the sauce mixture from the medium saucepan during the last minutes of cooking. Serve with remaining sauce mixture.
Jalepeno-Garlic-Onion Cheeseburgers
Ingredients
• 1 fresh jalapeno chile pepper, finely chopped
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 pound lean ground beef
• 4 slices pepperjack cheese
• 4 hamburger buns
Directions
1. Preheat grill for high heat.
2. Mix jalapeno pepper, garlic, onion, and ground beef in a medium bowl. Form into four patties.
3. Brush grill grate with oil. Grill hamburger patties 5 minutes per side, or until well done. Top with pepperjack cheese, and serve on buns.
Hoot-n-Holler Baby Back Pork Ribs
• 2 racks baby back pork ribs (about 1-1/2 lbs. per rack)
• 1 (12 ounce) jar mesquite-flavored marinade
• 3 bay leaves
• 1 whole medium onion, peeled
• 1 cup prepared barbecue sauce (mild or spicy)
• 1/2 cup brown sugar
Directions
1. In a large stockpot, place both racks of ribs; add enough water to cover ribs. Add marinade, bay leaves and onion. Bring mixture to a boil over high heat. (This will create foam on top.) Reduce to medium-low heat; simmer 45 minutes or until ribs are just tender. Remove ribs from cooking liquid; drain on rimmed baking sheet. Heat grill to medium heat (about 350 degrees F.).
2. Meanwhile, in a small mixing bowl, stir together the barbecue sauce and brown sugar. Brush over both sides of ribs. Place ribs on grill, bone side down, close lid. Grill for 7 minutes, turn and grill 7 minutes more.
