BBQ recipes

I hope that everyone has plans for some good back yard BBQ’s during the upcoming holiday weekend. We will be on our way to Washington State! Here are some BBQ recipes for you to try, bon appetit!

I snagged this one from thrifty fun.com:

Copycat “Bullseye” BBQ sauce
(I like this recipe because it has no corn syrup and very little added sugar, except for what you find in the ketchup. You can find ketchup in the natural food section of your super market that does not have any added corn syrup and is low in sodium.).

1/2 cup minced onions (if you are pressed for time, try the already chopped frozen ones)
1(8 oz) can tomato sauce
1 cup water
1 1/4 cup ketchup
2 tsp. brown sugar
2 tsp. prepared mustard (I think Jack Daniels brand would be good for this)
1 tsp. olive oil
1 tsp. worcestershire sauce
1 dash tabasco sauce
Directions:
Combine all ingredients in pan. Cover and simmer 30 minutes over low heat.

Marinated and Grilled Flank Steak

1/3 cup olive oil
2 cloves garlic, minced
2 Tbsp red wine vinegar
1/3 cup soy sauce (I use low sodium)
1/4 cup honey
1/2 teaspoon freshly ground black pepper

2 lbs flank steak
Kosher salt
freshly grated pepper

Score the surface of the steak with 1/4 inch deep knife cuts, about an inch apart, across the grain of the meat. Combine the marinade ingredients. Place steak and marinade in a large freezer bag, coating the steak well. Seal and place in a bowl in the fridge. Chill and marinate for at least 2 hours and up to overnight.

Using olive oil soaked onto a paper towel, coat the grill rack of your grill with olive oil. Preheat grill with high, direct heat. The grill is hot enough when you hold your hand about an inch over it an can only hold it there for about a second. Take the steak out of the marinade and sprinkle generously on all sides with course salt and freshly ground pepper. Place steak on hot grill.
If you are using gas grill, cover the grill. Grill for 4-6 minutes on each side. Half way through grilling on each side, turn the steak 90 degrees so that you get more grill marks.


When the steak has cooked to your preferred level of doneness, remove
from grill a place on cutting board. Cover with aluminum foil to hold in the heat and to keep the steak from drying out, and let rest for 10 minutes. Make very thin slices, against the grain at a slight diagonal so that the slices are wide. Serves 6.

If you want, you can take the excess marinade and bring it to a boil,
simmer for several minutes, and serve with the steak. (Remember not to use marinade unless you boil it first!)



Sweet BBQ Chicken

6 skinless, boneless chicken breasts
3 cloves of garlic, minced
1/4 cup olive oil
Juice of 2 oranges
1/2 cup apple butter
1/2 cup ketchup
2 Tbsp honey
1/2 cup brown sugar
2 Tbsp Worcestershire sauce
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp dry mustard
1/2 tsp hot sauce, or to taste
6 slices cheese
2 large white onions, cut into 1/2" slices, kept together

In a large shallow dish place chicken, garlic, oil and juice of oranges;
refrigerate until ready to cook. In a small saucepan on low heat combine
apple butter, ketchup, honey, brown sugar, Worcestershire, pepper,
garlic powder, mustard and hot sauce. Cook 8-10 minutes until sauce
thickens. Lift chicken from marinade. Cook chicken on grill or in
broiler about 6 minutes per side until just about done. Brush generously
with sauce and cook an additional 2 minutes per side or until cooked
through; top with a slice of cheese. Brush onions with sauce and grill
about 3 minutes per side until they start to caramelize. When cheese is
melted, remove chicken and top with onion slices. Serves 6.

BACON EXPLOSION

And if you are brave enough, here is the ultimate in BBQ food, a bacon wrapped sausage roll……..hey, pork fat rules!!! I can't wait to try this. I've included the link here because you really need to see this to believe it!

http://www.bbqaddicts.com/blog/recipes/bacon-explosion/

That's it for tonight. Tomorrow morning we will be heading for Lake Moses, Washington and I'll try to post more as I am able. Enjoy!!