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Your barbecue recipes!

Marcus Smith's BBQ Cabbage

BBQ cabbage, roasted whole: Core replaced with sauteed onions and bacon, mixed with 1/2 cup bbq sauce. Wrap & set on foil ring.

 

Rick Schlosser's Apple Butter BBQ Sauce Recipe

I make a big batch and can it. I use Cattle Boyz Spice and Volcano Spice but you can spice to you own taste. It is especially good on ribs but is good on any beef, pork or bison.

4 Cups Apple Sauce

4 Small Tins Tomato Paste

Molasses 500ml

Garlic

Onion

Cattle Boyz Smokey SW Seasoning

Volcano Spice

Salt

Pepper

Apple Cider Vinegar 4Tblsps

Worshestershire Sauce

Liquid Smoke

A Little Ketchup

Brown Sugar to taste

Liquid Honey to taste (a couple cups)

 

Catester's Grilled Chicken

 

First you make the "secret sauce" and then you let the chicken marinate in it. Overnight in the refrigerator is best, but if you don't get around to it, a couple of hours will do. It only takes 20 minutes or so to prep (More if your husband helps), so I usually do it last thing at night before I take the dog out.

If you're good with a charcoal grill, you're only cooking these for 15 minutes, maybe 20. If you don't get the heat quite right, it will take longer.

Food you need:

6 boneless skinless chicken breast halves

- 2 or 3 lemons

- 4 or 5 garlic cloves

- ¼ to ½ cup olive oil

- 3 Tbsp dried oregano

- 3 Tsp dried thyme

- Salt (Kosher salt if you have it)

- Pepper (fresh ground if you have it)

Things you need

- Something to juice the lemons

Food processor

- Shallow dish big enough to hold your chicken breasts in a single layer

- Saran wrap

Charcoal

Weber grill

-Alcan BBQ buddy™ (If you don't have that, heavy duty aluminum foil will work)

 

Prep

Juice the lemons and put the juice in the food processor.

Pour olive oil on top of that until you have equal looking amounts. It's not science; it just has to be close.

Chop the garlic really, really fine, and throw it in the food processor

Add oregano, salt, pepper, thyme

"Pulse" or turn the food processor on high for about 30 to 45 seconds. You don't want chunks of anything, but it's ok if you can still identify strands of the oregano. This is going to turn an alarming shade of green. Don't worry.

Pour a very thin layer of the mixture in the bottom of your dish, just covering the bottom.

Wash + dry the chicken breasts and put them in the dish with the nice side up. You want a single layer. They can touch, but don't stack them.

Pour the rest of the mixture over the chicken breasts so that they are completely covered. (Maybe you want to pulse it again for a few seconds before you pour it.)

Cover the dish tightly with Saran Wrap, and refrigerate overnight.

Cooking - finally

Start the fire. Put the BBQ Buddy on the grill. If you don't have a BBQ Buddy, get a sheet of heavy duty foil, and pierce it several places. Put that on the grill, shiny side down.

Take the chicken out of the fridge.

When the coals are completely hot, but before they break down, put the chicken on the Buddy or foil, nice side down. Cover the grill and leave it alone for at least 10 minutes, I really mean it.

Turn the chicken over. Cook it for at least another five minutes. You just have to judge when it's done. If you like grill marks on the chicken, wait until it is done, then take it off the foil and put it on the grill for a minute. Don't do that first or the chicken will be rubbery and/or burned.

Other stuff

I usually serve it with either this potato salad, or with little potatoes which I

also grill.

If go for the potatoes, put enough water to cover your potatoes (little ones!) in a pot and start bringing it to a boil at the same time you light the fire. Let the potatoes cook until you turn the chicken over the first time. Then drain them and put them in the dish with the rest of the secret sauce and coat them.

Put them on the grill but not directly over the heat, and turn them after no more than 5 minutes. If they're done before the chicken, just move them to the edges of the grill to keep them warm. Throw them in a bowl when you're ready to serve. I like them with a little butter and more pepper; some people want more salt, too.

I also usually have either asparagus or green beans with maybe some red peppers, just to add some color to the plate. I'm open to suggestions there. If you can get good corn on the cob, that works great with the rest of this meal.

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