Tag Archives: BBQ

Celebrate Summer with Kentucky BBQ Recipes!

Celebrate Summer with Kentucky BBQ Recipes!

Fire up the grill with these mouthwatering Kentucky-style BBQ recipes, from smoky bacon chicken skewers to sweet bourbon pecan balls. Perfect for any backyard cookout or summer feast!

Smokey Peppered Bacon Chicken on a Stick

Servings: 6 | Prep Time: 15 minutes | Cook Time: 10 minutes

Ingredients

  • 1½ pounds boneless chicken breasts, cubed
  • ½ pound peppered bacon, chopped
  • ¼ cup apple cider vinegar
  • 4 cloves garlic
  • ¼ cup brown sugar
  • 3 tablespoons smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon coarse ground black pepper
  • 1½ cups Smoke and Tang Sauce

Smoke and Tang Sauce Ingredients

  • ¼ cup salted butter
  • 1 cup sweet onion, chopped
  • ½ cup celery, finely chopped
  • 5 cloves garlic, crushed and minced
  • 2 tablespoons fresh grated ginger
  • 2 cups tomato ketchup
  • 1¼ cups apple cider vinegar
  • ½ cup brown sugar
  • ¼ cup stone ground mustard
  • ¼ cup soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1½ tablespoons liquid smoke
  • 3 tablespoons Kentucky bourbon
  • 1 teaspoon cayenne powder
  • ½ teaspoon salt
  • 2 teaspoons coarse ground black pepper

Directions

  1. Begin by preheating an outdoor or indoor grill over medium heat.
  2. If you are using bamboo skewers, soak them in water while you are preparing the rest of the ingredients.
  3. In a blender or food processor, combine the bacon, apple cider vinegar, garlic, brown sugar, paprika, salt and black pepper. Pulse until well blended and a thick paste has formed.
  4. Place the chicken in a bowl and add the contents of the food processor on top of the chicken.
  5. Toss the chicken, patting the mixture onto the chicken as you go.
  6. Once the chicken is all evenly coated, place the pieces onto metal or bamboo skewers.
  7. Place the skewers on the prepared grill and cook for 5 minutes.
  8. Baste the chicken on both sides with the Smoke and Tang Sauce.
  9. Turn the skewers over and cook for an additional 5 minutes, or until the chicken is cooked through. Baste with the sauce while cooking, if desired.
  10. Remove the skewers from the grill and serve with additional sauce on the side.
  11. To make the sauce, melt the butter in a large saucepan over medium heat. Add in the onion and celery. Sauté the mixture for 5–6 minutes, or until tender. Add in the garlic and ginger. Cook, stirring frequently, for 2–3 minutes. Add in all of the remaining ingredients. Increase the heat to medium high and, using a whisk, continually stir the sauce until it comes to a low boil. Reduce the heat to low and simmer the sauce, stirring occasionally, for 15–20 minutes. Remove the sauce from the heat and allow it to cool slightly. Use the sauce immediately or store it in a tightly lidded container for one week.

 

 

Brown Sugar Crusted Baby Back Ribs

Servings: 6 | Prep Time: 15 minutes | Cook Time: 2½ hours

Ingredients

  • 3 pounds baby back ribs
  • 2 egg yolks
  • ¼ cup Dijon mustard
  • 2 tablespoons sorghum molasses
  • ¼ cup white vinegar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ cup vegetable oil
  • ¼ cup brown sugar

Directions

  1. Begin by removing the membrane from the ribs and slicing them into individual riblets.
  2. In a blender or food processor, combine the egg yolks, Dijon mustard, sorghum molasses, white vinegar, salt and black pepper.
  3. Slowly drizzle in the vegetable oil while blending on low. Continue blending until the mixture is emulsified.
  4. Preheat an indoor or outdoor grill over medium low heat.
  5. Lay out a large, double layered piece of aluminum foil.
  6. Place the ribs in a large bowl and pour the sauce over them. Using your hands, toss the ribs until they are evenly coated.
  7. Place the ribs in the center of the foil and drizzle some of the extra sauce over them.
  8. Fold the foil over the ribs securely.
  9. Place the ribs on the grill, cover and cook for 2 hours, turning the foil packet every 30–45 minutes.
  10. Open the grill and carefully remove the foil packet.
  11. Increase the heat of the grill to medium.
  12. Slowly open the packet, taking care to avoid burning yourself.
  13. Remove the ribs and lay them out.
  14. Sprinkle the brown sugar on all sides of the ribs.
  15. Place the ribs back on the grill for 15–20 minutes, turning every 5 minutes or so to evenly caramelize the sugar.
  16. Remove the ribs from the grill and let them rest at least 5 minutes before serving.

 

 

Flank Steak with Sweet Chili Butter

Servings: 6 | Prep Time: 10 minutes | Cook Time: 15 minutes

Ingredients

  • 1½ pounds flank steak
  • 1 teaspoon sea salt
  • 1 teaspoon coarse ground black pepper
  • 1 teaspoon granulated garlic
  • ½ teaspoon cayenne powder
  • ½ cup butter
  • 2 cloves garlic, crushed and minced
  • 1 teaspoon brown sugar
  • 1 tablespoon chili powder
  • 1 teaspoon lemon juice

Directions

  1. Combine the sea salt, coarse ground black pepper, granulated garlic and cayenne powder.
  2. Lay the flank steak out and gently pat the spice mixture over the entire surface.
  3. Set the steak aside for 25–30 minutes.
  4. Prepare an indoor or outdoor grill over medium high heat.
  5. While the grill is heating up, melt the butter in a saucepan over medium low heat.
  6. Once the butter is melted, add in the garlic, brown sugar and chili powder. Continue cooking for 2–3 minute, stirring frequently.
  7. Reduce the heat to low and stir in the lemon juice. Keep the temperature at a simmer while the flank steak is cooking.
  8. Place the steak on the grill and sear for 3 minutes per side.
  9. Either turn the heat down to medium or move the steak to an indirect heat portion of the grill. Continue cooking for an additional 3 minutes per side, or until preferred doneness is reached.
  10. Remove the steak from the grill and set it aside to rest for at least 5 minutes.
  11. Slice the steak into thin pieces.
  12. Serve with the sweet chili butter drizzled over the steak.

 

 

Watermelon and Tomato Salad

Servings: 8 | Prep Time: 15 minutes plus refrigeration

Ingredients

  • 6 cups tomatoes, chopped
  • 6 cups seedless watermelon, chopped
  • ¼ cup olive oil
  • 3 tablespoons red wine or champagne vinegar
  • 1 teaspoon salt
  • 1 teaspoon coarse ground black pepper
  • 2 tablespoons fresh basil, chopped
  • 2 cups arugula, chopped
  • ¼ red onion, sliced thinly
  • ½ cup goat cheese, cubed

Directions

  1. In a bowl, combine the tomatoes and watermelon. Set aside for 10–15 minutes to allow some of the juices to settle to the bottom of the bowl.
  2. Meanwhile, combine the olive oil, red wine or champagne vinegar, salt and black pepper. Whisk until well combined.
  3. Add the basil, red onion, and arugula to the bowl with the watermelon and tomato. Toss gently.
  4. Pour the dressing onto the salad and toss gently, making sure to reach to the bottom of the bowl to incorporate the juices from the tomato and watermelon.
  5. Cover and chill for at least 2 hours before serving.
  6. Serve garnished with goat cheese.

 

 

Pecan Bourbon Balls

Servings: 12 | Prep Time: 15 minutes plus refrigeration | Cook Time: 5 minutes

Ingredients

  • 1 cup pecans, finely chopped
  • ¼ cup Kentucky bourbon
  • 1 teaspoon vanilla extract
  • ½ cup butter, softened at room temperature
  • 1½ cups confectioners’ sugar
  • ½ teaspoon cinnamon
  • 2 cups chocolate chips

Directions

  1. Place the chopped pecans in a bowl.
  2. Pour the Kentucky bourbon and the vanilla extract into the bowl with the pecans and stir.
  3. Cover the bowl and place it in the refrigerator for 12 hours, or overnight.
  4. Remove the pecans from the refrigerator and drain off any excess bourbon.
  5. Add the softened butter, confectioners’ sugar and cinnamon to the bowl and stir.
  6. Take spoonfuls of the mixture and form them into bite size balls using your hands.
  7. Place the balls on a wax paper lined baking sheet and place them in the refrigerator for several hours, or until firm.
  8. Melt the chocolate in a double boiler over low heat.
  9. Remove the bourbon balls from the refrigerator and dip them in the melted chocolate.
  10. Place the bourbon balls back on the baking sheet and chill to set.
  11. Serve immediately or store in the refrigerator until ready to serve.

 

 

 

***These recipes and more are found in David Martin’s Let’s Grill! Kentucky’s Best BBQ Recipes. To get your own copy, click on the cover below or click here.

To download or print the recipes, click here.

Delicious Tennessee Barbecue Recipes

Delicious Tennessee Barbecue Recipes

Check out these tasty BBQ recipes from Tennessee!

BBQ Chicken Grilled Pizza

Pizza on the grill has a rustic flavor that can’t be matched by pizza baked in an oven. The lightly charred crust supports the smoky, rich toppings of this barbecue chicken pizza.

Serves: 4

Ingredients

Dough

  • 2¼ teaspoons active dry yeast (or one premeasured commercial package)
  • 1½ cups warm water
  • 3½ cups all-purpose or bread flour
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 2 tablespoons olive oil
  • 1 teaspoon rosemary
  • 1 teaspoon garlic powder

Topping

  • 2 cups leftover barbecue chicken, shredded
  • 1 cup Classic Memphis BBQ Sauce (see recipe)
  • ½ cup red onion, sliced
  • ½ cup tomatoes, diced
  • ½ red bell pepper, sliced in strips
  • ¾ crumbled blue cheese
  • 1 cup fresh mozzarella cheese
  • ½ cup fresh parmesan cheese
  • 1 tablespoon fresh cilantro

Directions

  1. To prepare the dough: Place warm water in a medium- to large-sized bowl. Sprinkle the water with the active dry yeast. Let sit for 5 minutes. The yeast should begin to dissolve. Stir lightly.
  2. Add the flour, salt, sugar, olive oil, rosemary, and garlic powder. If using a mixer with a dough hook attachment, mix on low speed until the dough is elastic, approximately 10 minutes.  If you do not have a mixer, mix with your hands and then knead until the dough has a smooth, elastic feel.
  3. Cover the dough with a damp towel or plastic wrap. Let sit for 1-1½ hours to rise. Keep the dough in a warm, not hot, place.
  4. Punch down the dough and remove from the bowl. Divide into two equal portions. Cover the dough while you prepare the grill.
  5. To grill the pizza, the grill needs to be very hot. Clean and prepare the grill as usual. Bring the heat up to 400°F to 425°F.
  6. Flatten the dough and form it into two round or rectangular pizza crusts.
  7. Brush the grill with a little olive oil. Using a large spatula or pizza peel, place the dough on the grill. Sprinkling the dough with a little cornmeal will help prevent sticking.
  8. Close the grill and cook the dough for 2-3 minutes. Open the grill, flip the dough, and cook an additional 2-3 minutes on the other side.
  9. Remove the dough from the grill and transfer to a heat-proof service. Brush the dough with barbecue sauce, then top with chicken, onions, tomatoes, red pepper, cheese, and cilantro. Place the pizza back on the grill and cook for an additional 3-5 minutes, or until the dough is thoroughly cooked, slightly brown and the cheese is melted.
  10. Remove from heat and let rest for 5 minutes before serving.

 

 

Pulled Pork Sandwiches

Pulled pork sandwiches are very popular. There is just something remarkable about them when the meat is freshly shredded, straight from the grill. This pork is perfectly seasoned. However, you could use any of the rubs or sauces included in this book instead.

Serves: 4

Ingredients

  • 1 lb pork roast
  • 1 tablespoon Dijon mustard
  • ½ cup apple cider vinegar
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 tablespoon brown sugar
  • ¼ teaspoon cayenne powder
  • 1 red onion, sliced thinly
  • ½ cup white vinegar
  • 1 tablespoon white sugar
  • 1 teaspoon crushed red pepper flakes
  • Sliced pickles
  • Tangy coleslaw
  • 4 sandwich buns, separated

Directions

  1. Begin by cleaning and preparing the grill. Heat the grill to maintain a temperature of approximately 275°F.
  2. Mix the Dijon mustard and apple cider vinegar. Whisk the mixture thoroughly. Baste the pork roast liberally with the mustard and vinegar mixture.
  3. In another bowl, combine the chili powder, paprika, brown sugar, and cayenne powder. Pat the seasoning mixture onto the pork roast.
  4. Place roast on the grill, and cook for approximately 5½ to 6 hours, or until meat is thoroughly cooked, about 165°F. Turn roast every 45-60 minutes, seasoning with more rub, if desired.
  5. Place onion in a bowl with a mixture of vinegar, sugar, and red pepper flakes. Stir, cover, and refrigerate until ready to use.
  6. Once the meat is cooked, remove it from the heat and allow it to rest for 10 minutes before shredding.
  7. Place buns on the grill, inside part down. Grill for 3-5 minutes until toasted.
  8. Place shredded pork on buns, and top with onions, coleslaw, and pickles.

 

 

Lazy Memphis Night Meatloaf

Meatloaf doesn’t need to be boring or leave you confined to the house with a hot oven. Grilled meatloaf has a delicious crust that is unrivaled by its oven-baked counterparts.

Serves: 4

Ingredients

  • 1 lb ground beef
  • ½ lb ground pork
  • 1½ cups crushed crackers (saltine or butter crackers work fine)
  • ½ cup yellow onion, diced
  • ¼ cup celery diced
  • ¼ cup red bell pepper, diced
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon brown sugar
  • 1 teaspoon thyme
  • ¼ teaspoon cayenne powder
  • ½ cup Whistlin’ Whiskey Grilling Sauce

Directions

  1. Clean and prepare the grill. Heat grill to approximately 300°F.
    In a large bowl, combine the beef, pork, crackers, onion, celery, and red pepper. Mix thoroughly.
    Add in the egg, milk, paprika, garlic powder, brown sugar, thyme, and cayenne powder. Mix well.
    Place the meatloaf mixture onto a large piece of foil. Form a loaf in the center using your hands. Brush with Whistlin’ Whiskey Grilling Sauce, if
  2. Roll the sides of the foil up around the meatloaf to form a sort of pan. Do not completely cover the top of the meatloaf.
  3. Place the meatloaf in the foil onto the grill. Cook for 1-1½ hours, or until a meat thermometer inserted into the center reads 160°F.
    Remove from heat and let rest 10 minutes before serving. Serve with extra sauce if desired.

 

 

Whistlin’ Whiskey Grilling Sauce

Besides the world-famous barbecue, Tennessee is also known for its spirits. A little bit of whiskey adds a unique flavor and regional flair to this sauce.

Yields approximately 2-2 ½ cups

Ingredients

  • 2 tablespoons olive oil
  • 1 teaspoon fresh grated ginger
  • 3 cloves garlic, crushed and minced
  • ½ cup sweet onion, finely diced
  • ½ cup brown sugar, packed
  • 2 tablespoons molasses
  • 1 cup ketchup
  • ¼ cup tomato paste
  • ⅓ cup apple cider vinegar
  • ½ cup whiskey
  • 2 tablespoons orange juice
  • 1 teaspoon celery salt
  • 1 teaspoon white pepper
  • ½ teaspoon cumin

Directions

  1. In a medium-sized saucepan, heat olive oil over medium heat.
  2. Add the grated ginger, garlic, and onion. Sauté until tender and fragrant, approximately 2 minutes.
  3. Add the brown sugar, molasses, ketchup, tomato paste, apple cider vinegar, whiskey, and orange juice. Continue to heat over medium while whisking until sugar is well dissolved.
  4. Bring mixture to a boil. Continue to boil for one minute, stirring constantly.
  5. Reduce heat to simmer. Add celery salt, white pepper, and cumin. Let the sauce simmer for approximately 20 minutes, stirring occasionally.
  6. Remove from heat and let cool slightly before using, or transfer to a covered jar and store in the refrigerator.

 

 

Maple Grilled Salmon

Salmon holds up to the smoking and heat of the grill perfectly. The sweet maple flavor mingled with a little bit of heat and smoke paired with the salmon perfectly.

Serves: 4-6

Ingredients

  • 2 lb salmon fillets
  • ¾ cup maple syrup
  • ¼ cup brown sugar
  • ½ cup orange juice
  • ¼ cup apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, crushed and minced
  • 1 teaspoon red pepper flakes
  • 1 teaspoon rosemary
  • 1 teaspoon salt
  • 1 teaspoon ground peppercorns
  • 1 tablespoon olive oil
  • Lemon slices and fresh thyme for serving

Directions

  1. In a saucepan, combine the maple syrup, brown sugar, orange juice, and apple cider vinegar. Heat over low, stirring until brown sugar is completely dissolved.
  2. Add in the Dijon mustard, garlic, rosemary, salt, and peppercorns. Continue to heat on low for 2 minutes, stirring constantly. Remove from heat and let cool.
  3. Portion the salmon. Place salmon fillets in a large baking dish and cover with marinade. Cover and refrigerate for at least two hours.
  4. Prepare and clean the grill. Bring the heat to approximately 275°F.
  5. Remove the salmon from the marinade and discard excess liquid.
  6. Lightly oil the grill grates with the olive oil.
  7. Place salmon on the grill, cover, and cook for approximately 40-50 minutes, or until salmon is pink, flaky, and cooked all the way through. Turn 4 times during the cooking process so all faces of each fillet get grilling marks.
  8. Remove from heat and allow to rest for 5 minutes before serving. Serve with lemon slices and sprinkle with fresh thyme.

 

 

Tennessee BBQ Corn

Corn prepared on the grill has a smoky sweetness that is irresistible. This recipe adds a regional kick with the addition of a little spice. Open the foil packets tableside and savor the fragrant steam as it escapes.

Serves: 6

Ingredients

  • 6 ears fresh corn, cleaned
  • 6 tablespoons butter (salted or unsalted)
  • 2 teaspoons honey
  • 1 teaspoon salt
  • 1 teaspoon fresh thyme
  • 2 large rosemary sprigs, broken into six pieces
  • 1 medium Anaheim pepper, seeded and sliced into 6 strips
  • Butter and red pepper flakes for serving

Directions

  1. Prepare your grill by cleaning and bringing the heat to approximately 350°F.
  2. Mix the butter and honey together until creamy.
  3. Place each ear of corn on a piece of aluminum foil large enough to wrap it.
  4. Sprinkle each ear with equal amounts of salt and thyme.
  5. Place one tablespoon of the butter mixture onto each ear of corn. Top the butter with one strip of Anaheim pepper.
  6. Bring the aluminum foil up around the corn and wrap it, securing any openings by folding or pinching the foil.
  7. Place the corn onto the grill and cook for 15-20 minutes, turning at least twice.
  8. Place corn on a plate and open the foil to release steam. Serve with butter and sprinkle to taste with red pepper flakes

 

 

Mud Pie

One of the most decadent of “Southern” desserts, Mud Pie is the perfect rich, creamy, chocolate ending to your meal.

Serves: 8

Ingredients

Crust

  • 2 cups chocolate graham crackers, crushed
  • ½ cup pecans, finely chopped
  • 1 teaspoon cinnamon
  • ¼ cup butter, melted

Filling

  • ½ cup unsalted butter
  • ½ chocolate chips
  • 1 tablespoon cocoa powder
  • 2 tablespoons all-purpose flour
  • 1 cup white sugar
  • 2 tablespoons corn syrup
  • 2 tablespoons brewed espresso
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • 3 large eggs
  • Whipped topping
  • Chocolate shavings

Directions

  1. Preheat oven to 375°F.
  2. Combine all of the ingredients for the crust in a food processor. Pulse until finely ground. Press into the bottom and sides of a standard-sized pie dish. Place in the oven and bake for approximately 10-15 minutes. Remove from heat and let cool completely.
  3. Reduce oven temperature to 350°F.
  4. Place butter, chocolate chips, and cocoa powder in a large saucepan. Heat over low until butter and chocolate is melted. Remove from heat.
  5. Stir in flour, sugar, espresso, vanilla extract, and salt. Stir until well blended. Add eggs, one at a time, blending well between additions.
  6. Pour mixture into pie crust. Place in the oven and bake until firmly set, approximately 30 minutes.
  7. Let cool completely. Top with whipped topping and chocolate shavings. Serve well chilled.

 

 

***These recipes and more are found in David Martin’s Let’s Grill Tennessee’s Best BBQ Recipes: World Famous Memphis BBQ. To get your copy, click on the cover and click here.

To download a copy of the featured recipes, click here.

Texas BBQ Recipes! Perfect for a Memorable 4th of July Celebration!

Texas BBQ Recipes! Perfect for a Memorable 4th of July Celebration!

Celebrate the 4th of July in style this year with a delicious Texas BBQ meal!

Cowboy Rib-Eye

This is a true steak lover’s favorite. It is a premium cut and one of the most expensive. Texans often splurge on this one for holidays and special occasions. Make sure the butcher has bone-in steaks, or ask him to cut them for you.

Serves 4

Ingredients

  • 4 10-ounce rib-eye steaks, bone-in, 1 inch thick
  • 1/2 stick of butter, room temperature
  • 6 tablespoons fresh cilantro, chopped
  • 1 clove garlic
  • 1/4 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  1. Preheat grill.
  2. Prepare the cilantro butter by combining butter, cilantro, garlic, cumin, and chili powder in a food processor. Pulse until cilantro is finely chopped. Scrape butter from processor onto plastic wrap. Shape into a log and roll tightly. Refrigerate until firm, then slice into 4 pieces.
  3. When the grill is hot, salt and pepper the steaks. Cook 4–5 minutes on each side for a medium-rare steak.
  4. To finish, remove steaks from the grill and place them on dinner plates. Top hot steaks with cilantro butter slice and serve.

 

Honey Spice Baby Backs

Plan ahead to rub the ribs down the night before. This gives the ribs a fantastic flavor base for the sticky, spicy glaze finish. The meat will fall off the bone.

Serves 4–6

Ingredients

  • 2 slabs (about two pounds each) of baby back ribs
  • 4 tablespoons five-spice powder
  • 1 teaspoon ground ginger
  • 2 teaspoons dark brown sugar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 bottle medium-dark beer for the braise

Glaze ingredients

  • 1/2 cup honey
  • 2 tablespoons ketchup
  • 2 teaspoons soy sauce

Directions

  1. Mix the rub ingredients in a mixing bowl until blended. Rub on both sides of ribs; cover and allow to marinate overnight.
  2. Pour the beer into a roasting pan. Place the ribs bone-side down in a roasting pan. Cover tightly and cook 1 1/2 hours in a 325ºF oven. Baste 2 or 3 times.
  3. Light the grill prior to ribs finishing in the oven. Mix together the glaze. When ribs are done, remove them from the oven and place them on a baking sheet. Brush the ribs with the glaze. Finish ribs on the grill, about 7 minutes on each side until the glaze darkens in spots.

 

Grilled Skewered Shrimp

The skewered shrimp can be served as an appetizer or on a bed of rice for a meal. They cook quickly, so don’t leave them unattended or they will dry out and become rubbery.

Serves 6–8

Ingredients

  • 2 pounds raw medium shrimp, peeled and deveined
  • 1/2 cup butter, melted
  • 1/4 cup olive oil
  • 1/2 cup white wine like Chardonnay or Pinot Grigio
  • 3 cloves garlic, minced
  • 1 lemon, juiced
  • Sea salt and freshly ground pepper
  • 3 tablespoons cilantro, chopped
  • 3 tablespoons basil, chopped
  • Skewers

Directions

  1. If using wooden skewers, soak in water while shrimp marinate. Preheat grill.
  2. Combine butter, olive oil, wine, garlic, lemon juice, salt, and pepper in a mixing bowl. Mix well; add shrimp, mixing to coat. Cover and place in refrigerator for up to 30 minutes.
  3. Push the skewer through shrimp in two places so the shrimp form a “c.” (Hint: this keeps them from turning on the grill). Place shrimp skewers on a hot grill, turning after 3 minutes. Cook an additional 2–3 minutes just until done. Remove from heat and place on serving platter. Sprinkle with cilantro, basil, and additional salt and pepper to taste.

 

Spicy Grilled Corn-on-the-Cob

There is no reason the vegetables (OK, starch) can’t be done on the grill along with the meat. This recipe calls for cilantro but other herbs like oregano and basil are also delicious. Try your favorite.

Serves 6

Ingredients

  • 6 ears of corn, in the husk
  • 1/4 cup sea salt
  • 2 tablespoons paprika
  • 1/2 teaspoons black pepper
  • 1 small clove garlic
  • 3/4 cup fresh cilantro, packed
  • 1 lime
  • Chives for garnish

Directions

  1. Prepare the corn by peeling back the husks and removing the silks. Soak the corn, with husks, in water about 30 minutes prior to grilling.
  2. Combine the salt, paprika, black pepper, garlic, and cilantro in a food processor. Pulse until cilantro is well incorporated. Set aside.
  3. After soaking, drain and rub the corn with lime juice. Grill on ahot grill, with husks peeled back, about 8–10 minutes, turning until all sides have charred. Remove from grill. Apply the reserved spice mixture to the corncobs. Close up husks. Return to grill until just warm and serve with chives snippets and butter.

 

Strawberry Shortcakes

Several areas of Texas grow strawberries and when they are at their ripest, people rush to get their fill. The cheesy cakes in this recipe work nicely with all berries. So, feel free to substitute with any of your favorites.

Makes 6 large servings

Ingredients

  • 1 pint fresh strawberries, washed, stemmed, and sliced (any berries may be used)
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 tablespoons cold unsalted butter, diced
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 cup sour cream
  • Whipping cream

Directions

  1. Preheat oven to 425ºF.
  2. Sift together flour, baking powder, cinnamon, salt, and soda into a mixing bowl. Add the butter and blend with a pastry tool until the mixture forms coarse crumbs, about the size of peas. Stir in the cheese, then add sour cream. Stir until the mixture forms a soft dough.
  3. Turn out the dough on a lightly floured surface and knead 6 times. Roll the dough out until 1/2 inch thick. Cut with a 3 1/3-inch round cutter. Bake on an ungreased baking sheet for 15–17 minutes until golden brown. Cool on wire rack.
  4. To assemble, cut cakes in half, add plenty of sliced strawberries, cover with the other cake’s half. Arrange some more strawberry slices. Garnish with whipped cream and enjoy.

 

All these recipes and more are available in David Martin’s cookbook Let’s Grill: Texas’ Best Secret BBQ Recipes. Click here or on the cover to get your own copy!

To download or print these recipes, please click here.