Makes 8 (3/4-cup) servings.
4 medium red potatoes, cut into 3/4-inch cubes
1 tablespoon vegetable oil
2 tablespoons McCormick® Grill Mates® Barbecue Seasoning
Toss potatoes with oil in large bowl. Add Seasoning; toss to coat evenly. Place potatoes and onions on large wide sheet of heavy duty foil. Bring up foil sides; double fold top and ends to tightly seal packet. Grill over medium-high heat 30 to 35 minutes or until potatoes are tender, turning packet over halfway through cook time.

1 whole chicken (about 4 pounds)
4 tablespoons white vinegar
3 tablespoons white wine
3 tablespoons canola oil
2 1/2 tablespoons garlic powder
2 tablespoons paprika
1 1/2 tablespoons cumin
2 teaspoons black pepper
1 teaspoon salt
juice of 1 lemon
1 quart cold water
Combine vinegar, wine, oil with garlic powder, cumin, paprika, black pepper, and salt. Mix well to form a paste. Add lemon juice to cold water. Trim chicken of any excess or loose fat. Wash chicken thoroughly with lemon water. Place chicken in zip-top bag. Pour spice paste over chicken. Coat chicken completely with mixture rubbing into every surface. Try to get the paste under the skin as much as possible. Seal bag and place chicken in refrigerator for at least 2 hours. The chicken will have more flavor the longer it "marinates" in the spice mixture. Do not refrigerator more than 24 hours however. Preheat grill and prepare rotisserie. Place chicken on rotisserie and on the grill for approximately 1 1/2 hours at a temperature around 300 degrees F. (150 degrees C.) Test chicken for doneness by measure in the temperature in the thickest part of the thigh. Chicken is done at 165 degrees F. (75 degrees C.). This chicken is frequently served with dipping sauce. A simple version of this sauce is made from combining 1/2 cup of mayonnaise with 2 tablespoons mustard and 2 tablespoons lime juice. The Peruvian Roasted Chicken recipe has an average rating of 4.3, based on 6 reviews

1-1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup red wine vinegar
2 tablespoons prepared Dijon-style mustard
2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
4 pounds boneless chuck roast
In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce and liquid smoke. Stir in salt, pepper and garlic powder. Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours. Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.

2 pounds of chopped pork butt bbq
5 lb white potatoes, peeled and diced into chunks
1 stick butter
1 large onion
1 cup celery chopped
1 tbsp black pepper
1 tbsp chili power
1 tbsp garlic powder
2 tbsp salt
2 tbsp brown sugar
4 tbsp Worcestershire sauce
2 cup (16oz) tomato sauce
In 12 quart stock pot cook the onions and celery in the butter until the onions are just translucent. Add all the other ingredients, and then cover with water or chicken stock (aprox 1/2 gal). Simmer for about an hour, or until the potatoes start to break up. If it's too chunky or the potatoes are tender, use a whisk and stir vigorously, and let it cook a little more. You may have to add more water

1/2 cup cooking oil
1 cup chopped onions
3/4 cup chopped green bell peppers
1 pint BBQ sauce (recommended: Dancing Pigs Original Bar-B-Que Sauce)
1 cup sugar
1/2 cup dry seasoning rub (recommended: Dancing Pigs Dry Seasoning)
Pinch salt
2 tablespoons liquid smoke
3 pounds spaghetti
1 pound cooked pork shoulder, diced
In a large skillet, heat oil over medium-high heat. Add onion and green pepper and saute until tender, about 5 minutes. Add barbecue sauce, sugar, seasonings, and liquid smoke. Reduce the heat to a simmer and simmer for 30 minutes, stirring occasionally. When sauce is 15 minutes from being ready, cook spaghetti in a large pot of boiling, salted water until al dente. Drain pasta and then transfer to a large serving bowl. Pour sauce over the pasta and toss. Top with pork shoulder. Serve immediately.

Spaghetti squash separates into strands, like spaghetti, when it is cooked. The texture is slightly crunchy and the flavor a little bland, which is why it goes so well with this roasted tomato sauce seasoned with extra virgin olive oil, basil, and garlic. Top with a spoonful of grated Parmesan.
24 firm, ripe plum tomatoes, cored
1 tablespoon extra-virgin olive oil, plus more for the tomatoes
1 spaghetti squash, about 3 pounds
4 tablespoons minced fresh basil
1 teaspoon minced garlic
Kosher salt
Freshly ground black pepper
Grated Parmesan cheese
Lightly spray or brush the cored tomatoes with oil. Grill over Direct Medium heat until blistered and blackened, 8 to 10 minutes, turning once halfway through grilling time. Remove to a platter. Pierce the squash 6 times with the tines of a large fork. Place squash on a double thickness of aluminium foil and grill over Direct Medium heat until squash feels soft when pierced with a fork or pressed with a finger tip, 1 to 1-1/4 hours, turning 3 or 4 times. While the squash is grilling, slip the skins from the tomatoes and cut into 1/4-inch pieces. Place tomatoes and juices in a large saucepan. Add the oil, basil, garlic, and salt and pepper to taste. Set aside. When squash is cooked, wrap in a towel and let stand 10 minutes. Protecting hands with a kitchen towel cut squash in half lengthways. Spoon out and discard the large seeds in centre. Then pull hot squash from the tough outer skin with the tines of a table fork into a large serving bowl. Briefly reheat the tomato sauce in the saucepan. Pour over the spaghetti squash and toss. Serve topped with Parmesan cheese. Makes 4 main dish servings or 6 side dish servings.

For the gravy:
1 pound bacon, sliced into lardons
1/2 cup olive oil
1 carrot, chopped
1 stalk celery, chopped
1 onion, chopped
4 cloves garlic, minced
1 tablespoon fresh rosemary leaves, minced
2 tablespoons brown sugar
1 1/2 glasses Chianti
3 tablespoons cider vinegar
1 small can tomato paste
1 small can chipotle peppers in adobo
3 (28-ounce) cans chopped tomatoes
Sea salt, preferable grey
Freshly ground black pepper
For the meatballs:
1 pound ground sirloin
1 large egg
1 tablespoon Worcestershire sauce
2 tablespoons Parmesan, freshly grated
2 tablespoons finely chopped flat-leaf parsley
1 teaspoons dried oregano
1 tablespoon finely chopped basil leaves
1 cup onion, finely chopped
1 cup fine dried bread crumbs
1 clove garlic, minced
Sea salt, preferably grey
Freshly ground black pepper
1 cup water
Heat a large soup pot over medium-high heat. Add the olive oil and heat for 1 minute. When the oil is hot, add the bacon and render. When golden brown and beginning to crisp, add minced carrot, celery, onion, and garlic. Add a pinch of salt and saute vegetables to a light brown. Add rosemary and brown sugar and stir. Add Chianti and vinegar to pot, stir and bring to boil. Add the tomato paste, chipotles in adobo, and the chopped tomatoes. Stir and simmer for 1 to 1 1/2 hours, skimming the top occasionally to remove any scum that forms. While the BBQ gravy is simmering, make the meatballs: In a large bowl, mix together the meat, egg, Worcestershire, cheese, parsley, oregano, basil, onion, bread crumbs, and garlic, and season with salt and pepper. Add 1/2 cup of water. Knead the water into the meat mixture with your hands. Knead and roll meatballs into about 1 1/2-inch balls. Place them in shallow saucepan on stove, add another 1/2 cup of water over them, and cover. Turn heat to medium, and steam for 35 minutes.
Using a slotted spoon, remove the meatballs from the pan. Drain the juice out of the bottom of the pan, return the meatballs to it and cover them with warm BBQ gravy. Serve on top of Grilled Spaghetti.
Chef's Notes: Serve the BBQ meatballs with grilled spaghetti for a new smoky twist on spaghetti and meatballs.

1 tablespoon olive oil
1 small green bell pepper, chopped
1/2 yellow onion
1 tablespoon garlic salt
1 lb pork or beef or chicken, cooked and chopped into bite-size pieces
1 lb spaghetti
BBQ Sauce(use 3 and a half cups)
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon worcestershire sauce
In a large skillet, heat olive oil over medium heat. Saute the pepper and onion, until softened for 1 to 2 minutes. Stir in the garlic salt. Add the premade BBQ sauce and bring to a boil. Reduce the heat to a low simmer and add the chopped meat. Meanwhile, fill a large pot with water and bring to boil. Season liberally with salt and add spaghetti. Cook for 7 minutes, until al dente (firm but not hard) and drain. Toss spaghetti with sauce. In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 2 hours. Yield: 3 1/2 cups.

4 Zucchini, quartered lengthwise
3 Yellow squash, quartered lengthwise
2 Red bell peppers, seeded and cut lengthwise into sixths
2 Yellow bell peppers, seeded and cut lengthwise into sixths
1 Eggplant, quartered lengthwise
1 large Red onion, peeled and cut into sixths (wedges)
1/4 cup Extra virgin olive oil
2 tsp Sea salt, medium grind
2 tsp Black pepper, ground fresh
1 tsp Garlic salt
10 sprigs Thyme leaves, fresh
Combine all of the ingredients, except the thyme, in a large mixing bowl and toss so that everything is coated with oil and well combined. Set aside. Start your grill and prepare for direct cooking over medium heat (350-375º). When the grill is ready, spread all of the vegetables on the grate in an even layer. Cook with the lid closed about five minutes. Keep the mixing bowl available. Gently flip the pile of veggies over and cook, with the lid closed, about another 5-10 minutes, or until the peppers and onions are soft. Remove the vegetables from the grill and into the same mixing bowl that you started with, add the thyme leaves and gently fold to combine. Pour the vegetables onto a large cutting board and chop them into bite-sized pieces, then return them to the bowl.

3 Pound Racks baby back ribs
2 Teaspoon Salt
2 Teaspoon Coarse ground black pepper
Apple Juice for Basting
1 Cup Red wine vinegar
2 Cup Onion, chopped
2 Garlic, cloves, minced
1/4 Cup Mustard, yellow prepared
1/2 Cup Brown sugar, packed
2 Cup Ketchup
2 Lemons, thinly sliced
1 Teaspoon Louisiana hot sauce
Trim as much fat as possible from ribs. On bone side, work knife tip beneath membrane that covers bone until finger tips can be worked beneath rack membrane, loosening enough to get firm grip. Then peel membrane off rack. With paring knife, scrape any fat away from bone. Sprinkle ribs on both sides with even, light coating of salt and pepper. Place ribs, bone-side-down on grill. Grill over low fire 1 1/2 hours, turning every 15 to 20 minutes, replenishing fire as necessary. Baste with apple juice at every turn during first half of cooking period either by brushing on, or simply spraying apple juice from spray bottle. If smoking with indirect heat, turn at 1 hour intervals, cooking 4 to 6 hours. Combine vinegar, onion, garlic, mustard, sugar and hot sauce in blender. Blend until smooth. Place in saucepan and add ketchup. Simmer 20 minutes. Add lemon slices. Stir occasionally to keep from sticking. Use sauce as frequent baste for last half of cooking period, whether grilling or smoking, being careful not to burn ribs. Serve remaining sauce on side.

1 pound Large onion
1 pound Red bell pepper
1 pound Green bell pepper
1 pound Yellow squash
1 pound Zucchini squash
1 cup Olive oil
1/3 cup Italian seasoning
Peel onions and cut top-to-bottom in large wedges. Cut tops from bell peppers, remove core, and cut in large top-to-bottom pieces. Trim ends from squash and cut in diagonal rounds, about 1/2" thick. Toss all vegetables in a large bowl with olive oil and seasoning, breaking up the onion wedges somewhat. Place in a single layer on a very hot grill (watch out for the flare-ups!) and grill, turning occasionally, until peppers are slightly charred and veggies are tender (about 5 minutes). Serve immediately. These are also good refrigerated, then microwaved to reheat.

12 Giant Prawns, shelled and heads and tails intact
1/4 cup Butter
1 cup Orange juice (freshly, squeezed)
2 tablespoons Sherry
1 teaspoon Orange Zest (grated)
2 each Green onions, tops and white
1 teaspoon Ginger root, (freshly grated)
Soak a dozen long wooden skewers in water for 30 minutes. Then push skewers through prawns, lengthwise, from head to tail with only 1 to a skewer. Combine all ingredients in saucepan and cook over medium to low heat, stirring, until butter is completely melted. Dip skewered prawns
in the orange sauce and position on oiled grill rack about 4 inches above the coals. Baste liberally with sauce and grill for 2 minutes. Turn the prawn over and baste again, cooking for another 2 minutes. Smaller prawn will be done at this point, but continue basting and turning larger
prawn until they are pink and cooked through. Remove from heat immediately when done, as they will get tough if overcooked. Use any remaining sauce for a dip for the prawns.

1 - 6 Pound Seedless Watermelon chunk
8 Ounces Tomato Paste
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
2 Cups Firmly packed brown sugar
1/2 Cup Sherry
2 Teaspoons Lemon juice
1 Teaspoon Liquid smoke
Cut the melon into pieces and place in a saucepan. Cook it uncovered over medium heat until the melon is the consistency of applesauce (approximately 2-3 hours). Stir it occasionally. Add remaining ingredients. Simmer uncovered over low heat for 2 hours. Allow to cool to room temperature before using.

2 1/2 lbs chicken parts
BBQ Sauce:
1/4 cup vegetable oil
1/4 cup frozen orange juice concentrate
1/2 cup white wine vinegar
1/4 cup tomato paste
1 orange zest, removed with grater, orange
slices reserved for salad
1 large, ripe tomato
1 orange, sectioned (without rind, see above)
2 scallions, chopped
1 Tablespoon vegetable oil
1 Tablespoon white wine vinegar
1/8 Teaspoon salt
1/8 Teaspoon pepper
Prepare grill; heat coals. In medium bowl, mix together all barbecue ingredients until smooth. Place chicken on grill away from center heat, skin-side-down; cook 15 minutes. Turn chicken and grill for 10 additional minutes. Brush chicken pieces with sauce and turn occasionally; cooking for additional 10 minutes. Cut tomato into wedges and place in medium bowl. Use sharp paring knife to cut out white pith off orange. Remove orange sections and add them to tomato. Sprinkle with oil, vinegar and scallions; toss. Season with salt and pepper and toss again. Serve
chicken with salad on the side.

1/2 cup pineapple juice
3 tablespoons soy sauce
1-1/2 teaspoon garlic powder
1/4 cup Jack Daniel's Whiskey
Combine all ingredients and mix well. Dip meat in sauce and place on grill over hot coals. When meat is turned, brush with sauce. Grill to desired degree of doneness. Just before meat is removed from grill, brush again with sauce. Makes enough for 8 servings.

2 slabs baby back ribs, or spareribs
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon pepper
1 cup Apple Wood Chips
barbecue sauce (recipe follows)
Preheat oven to 400F. Rub cinnamon, cloves and pepper into both sides of ribs. Place ribs on wire rack on baking pan. Bake for 3 hours until tender. Soak wood chips in water for 30 minutes. Prepare grill. Place apple wood chips directly in the center of hot barbecue coals. Baste ribs and place on grill above wood chips. Cover, grill and cook for 10 minutes. Turn ribs, baste again and cook another 10 minutes or until ribs are browned but still moist.
Barbecue Sauce:
2-15 oz. cans tomato sauce
1/2 cup molasses
10 cloves garlic
2 tablespoons ground cumin
2 tablespoons dry mustard
fresh ground pepper
1/2 teaspoon cinnamon
1/4 teaspoon hot pepper flakes
1/2 cup red wine vinegar
Combine all ingredients except vinegar in saucepan. Simmer, covered, on low heat for 1 hour, stirring occasionally. Add vinegar to taste and simmer for another 15 minutes. Chill at least 24 hours, or until ready to use.

1/4 cup orange juice
2 Tablespoons soy sauce
2 Tablespoons ketchup
2 Tablespoons vegetable oil
2 Tablespoons fresh parsley or 1 Tbsp dried parsley, chopped
1 Tablespoon fresh lemon juice
1/2 Teaspoon oregano
1/2 Teaspoon pepper
1 clove garlic, minced
4 6-oz. halibut steaks, cleaned
1 cup Apple Wood chips
Combine orange juice, soy sauce, ketchup, oil, parsley, lemon juice, oregano, pepper and garlic in a small bowl. Brush the mixture evenly on the steaks, refrigerate. Brush the grill lightly with oil. Light the coals or gas grill. Soak the apple wood chips in water for about 45 minutes. When the coals turn white add the wood chips. When the chips start to smoke place the steaks on the
grill rack and cook turning once, about 5 to 6 minutes per side, or until the steaks flake when tested with a fork.

No comments: