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Ribeye Steak

Ribeye Steak

Ribeye Steak

INGREDIENTS
2 1/2 lbs of Beef Rib Eye Steaks (Look for the redness and balance in fat content or so called marbling)
1/2 Cup of Soy Sauce
1/2 Cup of Scallions (Green Onions)
1/2 Cup of Brown Sugar or (Honey Bee Sugar – Natural Honey)
2 Garlic Cloves (Minced)
1/4 Teaspoon of Ground Ginger
1/4 Teaspoon of Fresh Ground Pepper

DIRECTIONS
In a large gladlock type plastic bag, mix the soy sauce, sugar, garlic, onion, ginger and fresh ground pepper. Shake it up then add the rib eye steaks to marinade. You want to seal the bag and turn it so it coats the steak nicely. Put it in the fridge for about 8 hours. The longer you leave it the more it will marinate but don’t wait too long!

On the day of the cooking day, throw away the marinade and when your about to grill the steak, put it on medium hot heat for about 8 minutes or until your desired done. I like medium rare so if you use a thermometer it should read 145 degree fahrenheit. For well done a bit more longer.

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BBQ Pork

BBQ Pork

BBQ Pork

INGREDIENTS
8 Pork Chops (Lean)
1/2 Cup of Ketchup
1 Teaspoon of Sea Salt
1 Teaspoon of Celery Seed
1/2 Teaspoon of Ground Nutmeg
1/3 Cup of Distilled White Vinegar
1 Cup of Water
1 Bay Leaf

DIRECTIONS
Start by preheating the oven to 325 degrees and in a skillet a small amount of oil to brown both side of the pork chops. In a bowl add the ingredients together and mix then pour it over the pork chops. Bake it in the oven for an Hour & 30 minutes. During that time turn the pork chops once.

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BBQ Peppery Beef

BBQ Peppery Beef

BBQ Peppery Beef

INGREDIENTS
1 1/2 lbs of Boneless Beef Top Sirloin Steak
1/2 Cup of Green Peppers (Julienne)
1/2 Cup of Sweet Red Pepper (Julienne)
1 Tablespoon of Cornstarch
1 Teaspoon of Fresh Ground Pepper
1/4 Teaspoon of Cayenne Pepper
1 Cup of Water
1/2 Cup of Soy Sauce
2 Tablespoon of Canola Oil
2 Garlic Cloves (Minced)
2 Cups of Snow Peas (Fresh of Frozen)
2 Cups of Mushrooms (White or Baby Bella)

DIRECTIONS
Start by mixing the corn starch, fresh ground pepper and cayenne with water and soy sauce until it’s smooth. Let it sit and in a large nonstick skillet stirfry the beef in the hot oil for 5 minutes or at least until it’s not pink. Once cooked, put the meat on the side then add the peppers & garlic to the skillet and cook for a minute. Then add snow peas and the mushrooms (cook for 3 minutes). Stir in the soy sauce mix to the veggies. Cook and stir for about 2 minutes until the liquid is some what thickened like a sauce and add the beef. Cook for about a minutes and serve hot!

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BBQ Grill Rotisserie Chicken

BBQ Grill Rotisserie Chicken

BBQ Grill Rotisserie Chicken

INGREDIENTS
1 Whole Chicken (approx. 3 pounds)
1/4 Cup of Butter (Melted)
1 Tablespoon of Salt
1 Tablespoon of Paprika
1/4 Tablespoon of Fresh Ground Pepper

DIRECTIONS
Start by seasoning the inside of the chickn by throwing in a couple of pinches of salt. Place the chicken on a rotisserie and put the grill on high heat. You want to cook for about 10 minutes. While that’s going, get a bowl and mix the butter, 1 tablespoon of salt, fresh ground pepper and paprika. Control the heat by turning the grill down to medium and baste the chicken with the butter mix.

Cover it and cook the chicken for 1 and a half hour. Don’t forget the frequently baste the chicken. The inside of the chicken should reach about 180 Degrees Fahrenheit with you put the thermometer in the thigh.

Once done, then remove it and let it sit for about 15 minutes before cutting and serving the pieces.

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BBQ Chicken

BBQ Chicken

BBQ Chicken

INGREDIENTS
2 Lbs of Chicken (Cut up a whole chicken of I love thighs & breasts)
3 Tablespoons of Vegetable Oil
1 Tablespoon of Salt
1.5 Cups of Cider Vinegar
1/4 Teaspoon of Fresh Ground Pepper
2 Teaspoon of Poultry Seasoning

DIRECTIONS
Start by preheating the grill on medium heat. Then in a small skillet mix the oil, sea salt, vinegar, fresh ground pepper and oil on low heat. Add the poultry seasoning then stir. Then the sauce mixes and it bubbles, then it’s done. Ad the chicken on the grill then brush it with this sauce. Grill it for an hour and turn it every 10 minutes then baste it again with the sauce. It’s done when the juice runs clear from the chicken.

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