Barbeque Recipes
Compiled by Jean Cole
HTF Editor
Recipes from HTF Summer, 2013 Edition, but these recipes are great year round.
QUOTE from HTF......
Don’t you just love cooking outside on the grill in the summer? I know I do. It helps keep the kitchen cleaner and cooler. What’s not to like? I know there will be a lot of people firing up their grills. Today I’ve got some great recipes for the grill, plus some perfect salads to go with. Celebrate Independence Day the Ranger way – have fun!
QUOTE from HTF......
Don’t you just love cooking outside on the grill in the summer? I know I do. It helps keep the kitchen cleaner and cooler. What’s not to like? I know there will be a lot of people firing up their grills. Today I’ve got some great recipes for the grill, plus some perfect salads to go with. Celebrate Independence Day the Ranger way – have fun!
Open Faced Burgers with Horseradish Cheese Sauce
The cook is: Ron Smith, Jr., Virginia, MN
• 1 garlic clove, minced and mashed to a paste
with 1/2 tsp. salt
• 1 Tbsp. unsalted butter
• 1 Kaiser roll, halved
• 1/3 c. sour cream
• 1/2 c. extra sharp cheddar, grated
• 1 Tbsp. bottled horseradish, drained
• 1 Tbsp. bottled sweet pickle, minced
• 1 tsp. bottled pickled jalapeño chili, minced
• 1 Tbsp. vegetable oil
• 3/4 lb. ground chuck, formed into two 1/2 in. thick patties
In a small saucepan combine the garlic paste and the butter and heat the mixture over moderately low heat, stirring, until the butter is melted. Brush the cut sides of the roll with the butter mixture and toast the roll halves lightly. In a saucepan combine the sour cream and the cheddar cheese, heat the mixture over moderately low heat, stirring occasionally, until the cheese is melted, but do not let it boil, and stir in the horseradish, the pickle, and the jalapeño chili. In a heavy skillet, preferably cast iron, heat the oil over moderately high heat until it is hot but not smoking and in it cook the patties, seasoned with salt and black pepper, turning them once, for 8 minutes, for medium rare meat. Transfer the burgers to the roll halves and spoon the horseradish cheese sauce over them. Serves 2.
Tex Mex Barbecue Chicken
The cook is: Ron Smith, Jr., Virginia, MN
• 1/2 c. barbecue sauce
• 1/3 c. lemon juice
• 1 1.25 oz. envelope taco seasoning mix
• 4 boneless, skinless chicken breasts
• Foil
Preheat grill to medium high. In small bowl, mix first three ingredients well. Grill chicken until fully cooked, basting with mixture. Refrigerate leftover chicken in fresh sheet of foil. Insert an instant read thermometer into the thickest part of the chicken. Internal temperature should read 170F when done.
Beer Can Chicken
The cook is: Elise Bauer, Simplyrecipes.com
Beer can chicken is tender, falling-off-the-bone, moist on the inside, and crispy on the outside.
You can also do this in the oven. Just place it as directed on an open half-filled can of beer, sitting up, in a roasting pan on the lower rack of your oven. Roast at 350°F until done(aboutanhourfifteentoanhourandahalffora4lb. chicken). Instead of beer, you may use a pint mason jar filled halfway with chicken stock. You can also use an open can of baked beans (remove the label). The chicken juices will run into and flavor the baked beans, which you can then use as a side dish for the chicken.
• 1 4-lb. whole chicken
• 2 Tbsp. olive oil or other vegetable oil
• 1 opened, half-full can of beer, room temperature
• 1 Tbsp. kosher salt
• 2 Tbsp. chopped fresh thyme leaves,
or 1 Tbsp. dried thyme
• 1 Tbsp. black pepper
Prepare your grill for indirect heat. If you are using charcoal, put the coals on one side of the grill, leaving another side free of coals. If you are using a gas grill, fire up only half of the burners.
Remove neck and giblets from cavity of chicken. Rub the chicken with olive oil. Mix together the salt, pepper, and thyme, then sprinkle it all over the chicken.
Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity. Place the chicken on the cool side of the grill, using the legs and beer can as a tripod to support the chicken on the grill and keep it stable.
Cover and let it be. After an hour, check the chicken and refresh the coals if needed (if you are using a charcoal grill). Keep checking the chicken every 15 minutes or so, until a meat thermometer inserted into the thickest part of the thigh reads 160°F - 165°F. A 4 lb chicken will usually take around 1 1/2 hours. If you don’t have a meat thermometer, poke it deeply with a knife (the thigh is a good place to do this); if the juices run clear, not pink, the chicken is done.
Carefully transfer the chicken to a tray or pan. The beer can, and the beer inside of it, is hot. One way to do this is to slide a metal spatula under the bottom of the beer can. Use tongs to hold the top of the chicken. Lift the chicken, beer can still inside, and move it to a tray. Let it rest for 10 minutes, then carefully lift the chicken off of the can.
Italian Chopped Salad in Shells
The cook is: Tammy Spelts Berglund, Virginia, MN
• 1 (16 oz.) package jumbo pasta shells
• 4 c. chopped romaine lettuce
• 1/2 c. chopped fresh basil
• 1 c. coarsely chopped cooked chicken
• 1 c. coarsely chopped tomato
• 3/4 c. coarsely chopped cucumber
• 3 oz. Italian hard salami, chopped
• 1/3 c. roasted garlic vinaigrette dressing
Cook pasta shells as directed on the package. Drain and cool. Place remaining ingredients except vinaigrette in a medium bowl. Pour vinaigrette over the salad, toss to coat. Stuff the shells with the salad. Cover and refrigerate 2 hours before serving.
Ron’s Blue Cheese Coleslaw
The cook is: Ron Smith, Jr., Virginia, MN
• 16 oz. bag of cole slaw
• 4 oz. bleu cheese or feta cheese, crumbled
• ½ c. vegetable oil
• ½ c. cider vinegar
• 1 garlic clove, minced
• 2 Tbsp. white sugar
• 1 tsp. celery seed salt
• Freshly ground black pepper to taste
In a bowl combine coleslaw and cheese. Wisk remaining ingredients in a separate bowl. Pour mixture over coleslaw - cheese mix and toss to combine.
Grilled Salad
The cook is: Brittany Bertolas Lindseth, Virginia, MN
Grill your salad! Cut a head of romaine in half the long way, brush some extra virgin olive oil on it, sprinkle with garlic salt and pepper and throw it on the grill for a couple minutes. I add bleu cheese crumbles and bacon pieces or feta and some sun dried tomatoes. Enjoy!
Marinade Tips
The cook is: Char Olsen, Gilbert, MN
My all-time favorite is to marinate chicken breasts in Italian dressing over night in a sealed bag in the fridge. Another favorite is to marinate aged sirloin with soy sauce, bourbon and brown sugar. I use a fork to poke holes in the meat so the liquid soaks through the steak.
The cook is: Ron Smith, Jr., Virginia, MN
• 1 garlic clove, minced and mashed to a paste
with 1/2 tsp. salt
• 1 Tbsp. unsalted butter
• 1 Kaiser roll, halved
• 1/3 c. sour cream
• 1/2 c. extra sharp cheddar, grated
• 1 Tbsp. bottled horseradish, drained
• 1 Tbsp. bottled sweet pickle, minced
• 1 tsp. bottled pickled jalapeño chili, minced
• 1 Tbsp. vegetable oil
• 3/4 lb. ground chuck, formed into two 1/2 in. thick patties
In a small saucepan combine the garlic paste and the butter and heat the mixture over moderately low heat, stirring, until the butter is melted. Brush the cut sides of the roll with the butter mixture and toast the roll halves lightly. In a saucepan combine the sour cream and the cheddar cheese, heat the mixture over moderately low heat, stirring occasionally, until the cheese is melted, but do not let it boil, and stir in the horseradish, the pickle, and the jalapeño chili. In a heavy skillet, preferably cast iron, heat the oil over moderately high heat until it is hot but not smoking and in it cook the patties, seasoned with salt and black pepper, turning them once, for 8 minutes, for medium rare meat. Transfer the burgers to the roll halves and spoon the horseradish cheese sauce over them. Serves 2.
Tex Mex Barbecue Chicken
The cook is: Ron Smith, Jr., Virginia, MN
• 1/2 c. barbecue sauce
• 1/3 c. lemon juice
• 1 1.25 oz. envelope taco seasoning mix
• 4 boneless, skinless chicken breasts
• Foil
Preheat grill to medium high. In small bowl, mix first three ingredients well. Grill chicken until fully cooked, basting with mixture. Refrigerate leftover chicken in fresh sheet of foil. Insert an instant read thermometer into the thickest part of the chicken. Internal temperature should read 170F when done.
Beer Can Chicken
The cook is: Elise Bauer, Simplyrecipes.com
Beer can chicken is tender, falling-off-the-bone, moist on the inside, and crispy on the outside.
You can also do this in the oven. Just place it as directed on an open half-filled can of beer, sitting up, in a roasting pan on the lower rack of your oven. Roast at 350°F until done(aboutanhourfifteentoanhourandahalffora4lb. chicken). Instead of beer, you may use a pint mason jar filled halfway with chicken stock. You can also use an open can of baked beans (remove the label). The chicken juices will run into and flavor the baked beans, which you can then use as a side dish for the chicken.
• 1 4-lb. whole chicken
• 2 Tbsp. olive oil or other vegetable oil
• 1 opened, half-full can of beer, room temperature
• 1 Tbsp. kosher salt
• 2 Tbsp. chopped fresh thyme leaves,
or 1 Tbsp. dried thyme
• 1 Tbsp. black pepper
Prepare your grill for indirect heat. If you are using charcoal, put the coals on one side of the grill, leaving another side free of coals. If you are using a gas grill, fire up only half of the burners.
Remove neck and giblets from cavity of chicken. Rub the chicken with olive oil. Mix together the salt, pepper, and thyme, then sprinkle it all over the chicken.
Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity. Place the chicken on the cool side of the grill, using the legs and beer can as a tripod to support the chicken on the grill and keep it stable.
Cover and let it be. After an hour, check the chicken and refresh the coals if needed (if you are using a charcoal grill). Keep checking the chicken every 15 minutes or so, until a meat thermometer inserted into the thickest part of the thigh reads 160°F - 165°F. A 4 lb chicken will usually take around 1 1/2 hours. If you don’t have a meat thermometer, poke it deeply with a knife (the thigh is a good place to do this); if the juices run clear, not pink, the chicken is done.
Carefully transfer the chicken to a tray or pan. The beer can, and the beer inside of it, is hot. One way to do this is to slide a metal spatula under the bottom of the beer can. Use tongs to hold the top of the chicken. Lift the chicken, beer can still inside, and move it to a tray. Let it rest for 10 minutes, then carefully lift the chicken off of the can.
Italian Chopped Salad in Shells
The cook is: Tammy Spelts Berglund, Virginia, MN
• 1 (16 oz.) package jumbo pasta shells
• 4 c. chopped romaine lettuce
• 1/2 c. chopped fresh basil
• 1 c. coarsely chopped cooked chicken
• 1 c. coarsely chopped tomato
• 3/4 c. coarsely chopped cucumber
• 3 oz. Italian hard salami, chopped
• 1/3 c. roasted garlic vinaigrette dressing
Cook pasta shells as directed on the package. Drain and cool. Place remaining ingredients except vinaigrette in a medium bowl. Pour vinaigrette over the salad, toss to coat. Stuff the shells with the salad. Cover and refrigerate 2 hours before serving.
Ron’s Blue Cheese Coleslaw
The cook is: Ron Smith, Jr., Virginia, MN
• 16 oz. bag of cole slaw
• 4 oz. bleu cheese or feta cheese, crumbled
• ½ c. vegetable oil
• ½ c. cider vinegar
• 1 garlic clove, minced
• 2 Tbsp. white sugar
• 1 tsp. celery seed salt
• Freshly ground black pepper to taste
In a bowl combine coleslaw and cheese. Wisk remaining ingredients in a separate bowl. Pour mixture over coleslaw - cheese mix and toss to combine.
Grilled Salad
The cook is: Brittany Bertolas Lindseth, Virginia, MN
Grill your salad! Cut a head of romaine in half the long way, brush some extra virgin olive oil on it, sprinkle with garlic salt and pepper and throw it on the grill for a couple minutes. I add bleu cheese crumbles and bacon pieces or feta and some sun dried tomatoes. Enjoy!
Marinade Tips
The cook is: Char Olsen, Gilbert, MN
My all-time favorite is to marinate chicken breasts in Italian dressing over night in a sealed bag in the fridge. Another favorite is to marinate aged sirloin with soy sauce, bourbon and brown sugar. I use a fork to poke holes in the meat so the liquid soaks through the steak.