Smoked Standing Rib Roast
- 15 pounds charcoal briquets
- 2 pounds hickory wood chips
- 1 cup bourbon whiskey
- 1 (4 pound) standing rib roast, bone in
- 1/2 cup steak seasoning
- Start at least 10 pounds of the charcoal in a torpedo style smoker. You need a fairly hot fire. Fill the secondary pan with cold water, and wait for the coals to turn white. Soak hickory chips in bourbon with enough water to cover. Rub the roast liberally with steak seasoning, being sure to coat all surfaces.
- When the coals are ready, place the roast on the top grate. Throw a few handfuls of soaked hickory chips onto the fire, and close the lid. Check the fire every 45 minutes or so, adding more charcoal as needed to keep the fire hot. Every time you check the fire, add more wood chips. Cook for 8 to 10 hours, or to your desired doneness. Use a meat thermometer to check the roast. The meat tastes best when rare: 145 degrees F (65 degrees C), but cook to your liking.
Grilled Whole Turkey
- 12 pounds whole turkey
- 2 cups water
- 3 tablespoons chicken bouillon powder
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon poultry seasoning
- 1/2 teaspoon chopped parsley
- 1 teaspoon paprika
- Prepare an outdoor grill for indirect medium heat, and lightly oil grate. Rinse turkey, and pat dry.
- Place turkey breast side down on the prepared grill. Sear turkey on both sides until skin is golden to dark brown.
- In a large roasting pan, mix together the water, bouillon powder, garlic powder, onion powder, poultry seasoning, parsley, and paprika.
- Place turkey breast side down in the roasting pan. Scoop the pan mixture over the turkey. Cover tightly with foil and place on grill.
- Grill 3 to 4 hours, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving.
Honey-Ginger Grilled Salmon
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1/3 cup soy sauce
- 1/3 cup orange juice
- 1/4 cup honey
- 1 green onion, chopped
- 1 ( 1 1/2 pound) salmon fillet
- In a large self-closing plastic bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15 to 30 minutes.
- Preheat an outdoor grill for medium heat and lightly oil grate.
- Remove salmon from marinade, shake off excess, and discard remaining marinade. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.
Grilled Chicken Wraps
- 6 skinless, boneless chicken breast halves
- 4 links pork sausage
- 2 jalapeno peppers, seeded and minced
- 3/4 cup chopped onion
- 3 cloves garlic, chopped
- 1 teaspoon Cajun seasoning
- 12 slices bacon
- Slit open each chicken breast. Cut each sausage link in half lengthways, then cut to the length of the chicken breast. Place a halved sausage link inside each chicken breast, then add jalapeno peppers to taste, onion and garlic and seal the chicken with toothpicks.
- Season the outside of each chicken breast with Cajun spices/seasoning. Wrap each breast with 2 slices of bacon and secure with toothpicks. Place on a barbecue grill over medium coals and grill until done, about 30 minutes each side. Enjoy!
Grilled Garlic and Herb Shrimp
- 2 teaspoons ground paprika
- 2 tablespoons fresh minced garlic
- 2 tablespoons Italian seasoning blend
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- 1/2 teaspoons ground black pepper
- 2 teaspoons dried basil leaves
- 2 tablespoons brown sugar, packed
- 2 pounds large shrimp, peeled and deveined
- Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.
- Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
- Remove shrimp from marinade, drain excess, and discard marinade.
- Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.
Grilled Country Style Ribs
- 1/2 cup Burgundy wine
- 1/4 cup barbeque sauce, plus more for basting
- 1/4 cup cider vinegar
- 1/4 cup hot pepper sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons prepared yellow mustard
- 4 pounds country-style pork ribs
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- Stir wine, barbeque sauce, cider vinegar, hot pepper sauce, Worcestershire sauce, and mustard together in bowl until well mixed. Place ribs in a baking dish; pour Burgundy wine mixture over ribs and coat completely.
- Mix onion powder and garlic powder together in a bowl. Dust ribs with powder mixture; let marinate 2 hours, turning once.
- Preheat grill for medium-low heat and lightly oil the grate.
- Grill ribs, covered, over indirect heat on the preheated grill for 45 minutes, turning once. Baste with barbeque sauce and grill until meat is tender, about 15 minutes, turning and basting frequently.
Grill Master Chicken Wings
- 1/2 cup soy sauce
- 1/2 cup Italian-style salad dressing
- 3 pounds chicken wings, cut apart at joints, wing tips discarded
- 1/4 cup butter
- 1 teaspoon soy sauce
- 1/4 cup hot pepper sauce (such as Frank’s RedHot™), or to taste
- Combine 1/2 cup soy sauce, Italian dressing, and chicken wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight.
- Preheat an outdoor grill for medium heat. In a small saucepan, melt the butter. Stir in the 1 teaspoon soy sauce and the hot pepper sauce. Turn off heat and reserve.
- Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes.
- Place grilled wings in a large bowl. Pour butter sauce over wings; toss to mix well.
Texas Stuffed Grilled Burgers
- 5 pounds lean ground beef
- 6 tablespoons Worcestershire sauce
- 2 teaspoons hickory seasoning (optional)
- salt and pepper to taste
- 2 cups chopped onion
- 2 cups chopped fresh mushrooms
- 2 cups chopped cooked ham
- 3 cups shredded cheddar cheese
- Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
- In a large bowl, mix together the ground beef, Worcestershire sauce, hickory seasoning, salt and pepper until well blended. Make 20 balls, and flatten into patties. On one half of the patties, distribute the onions, mushrooms, ham and cheese. Carefully cover the piles with the remaining patties, making sure to seal all of the edges of the patties together tightly and enclose the filling.
- Grill the patties for 8 to 10 minutes per side, or until meat is well done, and cheese in the center is melted.
Pineapple Grilled Pork Chops
- 1 (8 oz.) can pineapple rings, juice drained and reserved
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1/4 teaspoon garlic powder
- 4 pork chops
- 1 pinch ground black pepper
- Mix together the drained pineapple juice, brown sugar, soy sauce, and garlic powder together in a large plastic zipper bag, and smush the bag a few times with your hands to mix the marinade and dissolve the sugar. Place the pork chops into the marinade, squeeze out any air in the bag, seal it, and refrigerate overnight. Reserve the pineapple rings.
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Remove the chops from the marinade, shaking off excess, and grill until browned, the meat is no longer pink inside, and the meat shows good grill marks, 5 to 8 minutes per side. Brush several times with marinade and let the marinade cook onto the surface of the meat. Discard excess marinade. While the meat is grilling, place 4 pineapple rings onto the grill, and allow to cook until hot and the slices show grill marks; serve the chops topped with the grilled pineapple rings.
Rosemary Ranch Chicken Kabobs
- 1/2 cup olive oil
- 1/2 cup ranch dressing
- 3 tablespoons Worcestershire sauce
- 1 tablespoon minced fresh rosemary
- 2 teaspoons salt
- 1 teaspoon lemon juice
- 1 teaspoon white vinegar
- 1/4 teaspoon ground black pepper
- 1 tablespoon white sugar (optional)
- 5 skinless, boneless chicken breast halves, cut into cubes
- In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
- Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
- Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.