Good food to BBQ for the fourth of july!?!
Okay well the fouth of july is coming up as you guys kno! and me and my baby are having a cookout outside and well baiscly i wanna kno if u guys have any good recipes to do outside on the grill!? anything would be fine!! so start throwin some ideas at me guys!! thanx!Www@FoodAQ@Com
Answers:
When I BBQ, I get very creative!.
I make kabobs with sweet italian sausage, sweet onion, sweet green pepper, and just grill it!. It is awesome!. I also do other kabobs as well such with cubes of steak, onion, tomato, and pineapple grilled!. I do fruit kabobs for everyone with watermelon, pineapple, mango, grapes, and blueberries with a yogurt dipping sauce!. This is very popular with my guests!.
For side dishes!.!. I like to do a pasta salad with a box of rotini noodles, a can of stewed tomatoes, one bottle zesty italian dressing, one bottle mccormick salad seasoning, mixed together well and refridgerated!.!. serve cold! Everyone loves it!.
I always do mashed potatoes mixed with egg whites and mayo [a unique combination of mashed], grilled corn on the cob, grilled potato wedges, and rolls with cinnamon-butter!.
Sometimes I do Chicken and Sun-Dried Tomato Bruschetta as an appetizer as well!.
The main meat dishes are always burgers, hot dogs, chicken wings, and steak!.!. so I give the guests their choice with variety!.Www@FoodAQ@Com
I make kabobs with sweet italian sausage, sweet onion, sweet green pepper, and just grill it!. It is awesome!. I also do other kabobs as well such with cubes of steak, onion, tomato, and pineapple grilled!. I do fruit kabobs for everyone with watermelon, pineapple, mango, grapes, and blueberries with a yogurt dipping sauce!. This is very popular with my guests!.
For side dishes!.!. I like to do a pasta salad with a box of rotini noodles, a can of stewed tomatoes, one bottle zesty italian dressing, one bottle mccormick salad seasoning, mixed together well and refridgerated!.!. serve cold! Everyone loves it!.
I always do mashed potatoes mixed with egg whites and mayo [a unique combination of mashed], grilled corn on the cob, grilled potato wedges, and rolls with cinnamon-butter!.
Sometimes I do Chicken and Sun-Dried Tomato Bruschetta as an appetizer as well!.
The main meat dishes are always burgers, hot dogs, chicken wings, and steak!.!. so I give the guests their choice with variety!.Www@FoodAQ@Com
I'll be checking in on this because I am looking for something new to do as well!. It depends on how many people you are doing this for and how much effort you want to put into it!. I love grilled quesadillas!. I grill some shrimp that I marinated for about 1/2 hour in lime juice, salt, pepper, fresh cilantro and chili pepper!. I grill one side of the tortilla, flip add the cheese, tomatoes and shrimp!. Top with the other grilled tortilla and flip over when done!.
Another great one, although it doesn't have a true bbq flavor is sweet potatoes!. Put them in a foil pan with butter and apple pie spice!. Cover with foil paper on the lowest section for about 1 hour!.Www@FoodAQ@Com
Another great one, although it doesn't have a true bbq flavor is sweet potatoes!. Put them in a foil pan with butter and apple pie spice!. Cover with foil paper on the lowest section for about 1 hour!.Www@FoodAQ@Com
This is an excellent recipe to go along with any grilled food for a side and can be cooking in the oven until ready - its a hit at all my party's
Cheesy Potatoes
1 - bag of cubed hash browns ( not the O'Brien )
1 - 8 oz package of softened cream cheese
1 - can cheddar cheese soup
1 - can cream of mushroom soup
1/2 cup of sour cream
1/4 cup of margarine
in large sauce pot over medium heat, combine all ingredients except the potatoes!. Blend until smooth!. Fold in potatoes and mix well covering them!. Transfer to a 9 x 13 baking dish and cook uncovered at 350 degrees for 1 1/2 hours!. ( You can leave them in longer if needed, just turn down the temp!. on the oven)Www@FoodAQ@Com
Cheesy Potatoes
1 - bag of cubed hash browns ( not the O'Brien )
1 - 8 oz package of softened cream cheese
1 - can cheddar cheese soup
1 - can cream of mushroom soup
1/2 cup of sour cream
1/4 cup of margarine
in large sauce pot over medium heat, combine all ingredients except the potatoes!. Blend until smooth!. Fold in potatoes and mix well covering them!. Transfer to a 9 x 13 baking dish and cook uncovered at 350 degrees for 1 1/2 hours!. ( You can leave them in longer if needed, just turn down the temp!. on the oven)Www@FoodAQ@Com
Well, my mom's birthday is on the 4th so she picks the menu & every year it ends up being the same!.!.!.!.!.!.Grilled Ny strips or Rib-eyes, grilled silver queen corn on the cob, loaded baked potatoes, salad & homemade garlic bread!. For dessert it is always ice cold watermelon & home-made ice cream!.!.!.!.!.!.!.!.!.Then we watch the fireworks from their back porch!.!.!.!.!.!.!.!.It's always a great day!!Www@FoodAQ@Com
Grill any meat on the grill and baste with Jack Daniels BBQ sauce! Vegies are good basted with Zesty Italian Dressing!. Quick and delicious - saves you a bunch of time!.Www@FoodAQ@Com
Grill some ears of cornWww@FoodAQ@Com
Ok, I don’t normally give this one out as it is a secret rib joint recipe but what the hay!
Worlds best baby back ribs!.
Thanks to Patti the chef for the recipe!
As many whole or half rack baby back ribs as you need for your crowd
Four bottles of your favorite barbeque sauce (better safe than sorry here)
Salt and pepper
Smoking wood chips (optional)
This recipe is time consuming but well worth it!. The great thing about it is you can do steps one and two up to two days before your barbeque and refrigerate the ribs until ready to use!. This is nice because your not cooking all day when your guests are there!.
Step one: (optional but gives the best taste)
If you have access to a smoker or charcoal grill, Smoke the racks of ribs in heavy smoke (I like to use hickory) over low heat (200 degrees max) bone side down and no need to turn for one hour!. Remove from grill and bring back into kitchen!.
If you don’t have a way to smoke the ribs start here first!.
Step two:
Get a very large and deep disposable aluminum roasting pan preferably with formed cover, and fill ? way with hot water!. Add one cup of barbeque sauce to the water and mix well!. Put the ribs into the water trying not to overlap too much!. Make sure the ribs are fully covered in liquid then cover the pan very tightly, if the roasting pans didn’t come with covers, use three layers of foil, the foil has to be able to cover the pans in one sheet with no seams!. Preheat oven to 375 Bake on the middle shelf for 1 ? hours (2 hours if you didn’t smoke them first)!. Remove the pan from the oven and peel back a small corner of the lid and slowly drain as much of the liquid as you can from the pan right down the sink!. If you are planning to make more than one pan of ribs, you should use more pans as the ribs are very fragile at this point so be careful with them!. After draining the liquid let the ribs cool to room temp, the ribs are not nearly as fragile now and you should be able to carefully handle the racks without them breaking apart!. At this point they are fully cooked, but there is one last step!. Either wrap them tightly and refrigerate or proceed to step Three!.
Step three:
Preheat your grill (either gas or charcoal) to medium heat!. Salt an pepper the ribs to taste!. Arrange the ribs on the grill without overlapping them and heat thoroughly!. Remember they are fully cooked so no need to over do it here!. If you want a slightly crispy rib cook them meat side down for a time!. When ribs are done to your liking, 5 minutes if not refrigerated 10 if they are, give them a generous coat of sauce and continue to cook for another two to three minutes!. Remove and serve immediately!.
Now you know my secret!. If you have followed these instructions to the letter, the ribs will be fall off the bone melt in your mouth yummy!. Your guests will be thoroughly impressed as baby back ribs aren’t the easiest thing to cook properly!. This recipe can also be used for the best pork spare ribs you’ll ever have!
Enjoy and feel free to share the recipe!.
Here is another one of my favorites and a lot quicker and easier!.
Grilled bacon shrimp kabobs
1lb 18-20 count shrimp peeled & veined
1/4 lb bacon
Whole cloves of garlic bottled
Worcestire sauce
Cut bacon strips into 1/3 pieces
Wrap shrimp with bacon and skewer them
Alternately skewer bacon wrapped shrimp then whole garlic clove
Baste the kabobs with the garlic juice from the jar and worcestire sauce or you can marinade in the same in a plastic freezer bag overnight!.
Preheat grill to medium heat and put kabobs on
Baste kabobs with the garlic and worcestire every 2 minutes when you turn them!. Grill for approximately 10 minutes or until bacon is done!.
Remove and serve with wild or dirty rice
Optional: skewering mushrooms on the kabob is a nice additionWww@FoodAQ@Com
Worlds best baby back ribs!.
Thanks to Patti the chef for the recipe!
As many whole or half rack baby back ribs as you need for your crowd
Four bottles of your favorite barbeque sauce (better safe than sorry here)
Salt and pepper
Smoking wood chips (optional)
This recipe is time consuming but well worth it!. The great thing about it is you can do steps one and two up to two days before your barbeque and refrigerate the ribs until ready to use!. This is nice because your not cooking all day when your guests are there!.
Step one: (optional but gives the best taste)
If you have access to a smoker or charcoal grill, Smoke the racks of ribs in heavy smoke (I like to use hickory) over low heat (200 degrees max) bone side down and no need to turn for one hour!. Remove from grill and bring back into kitchen!.
If you don’t have a way to smoke the ribs start here first!.
Step two:
Get a very large and deep disposable aluminum roasting pan preferably with formed cover, and fill ? way with hot water!. Add one cup of barbeque sauce to the water and mix well!. Put the ribs into the water trying not to overlap too much!. Make sure the ribs are fully covered in liquid then cover the pan very tightly, if the roasting pans didn’t come with covers, use three layers of foil, the foil has to be able to cover the pans in one sheet with no seams!. Preheat oven to 375 Bake on the middle shelf for 1 ? hours (2 hours if you didn’t smoke them first)!. Remove the pan from the oven and peel back a small corner of the lid and slowly drain as much of the liquid as you can from the pan right down the sink!. If you are planning to make more than one pan of ribs, you should use more pans as the ribs are very fragile at this point so be careful with them!. After draining the liquid let the ribs cool to room temp, the ribs are not nearly as fragile now and you should be able to carefully handle the racks without them breaking apart!. At this point they are fully cooked, but there is one last step!. Either wrap them tightly and refrigerate or proceed to step Three!.
Step three:
Preheat your grill (either gas or charcoal) to medium heat!. Salt an pepper the ribs to taste!. Arrange the ribs on the grill without overlapping them and heat thoroughly!. Remember they are fully cooked so no need to over do it here!. If you want a slightly crispy rib cook them meat side down for a time!. When ribs are done to your liking, 5 minutes if not refrigerated 10 if they are, give them a generous coat of sauce and continue to cook for another two to three minutes!. Remove and serve immediately!.
Now you know my secret!. If you have followed these instructions to the letter, the ribs will be fall off the bone melt in your mouth yummy!. Your guests will be thoroughly impressed as baby back ribs aren’t the easiest thing to cook properly!. This recipe can also be used for the best pork spare ribs you’ll ever have!
Enjoy and feel free to share the recipe!.
Here is another one of my favorites and a lot quicker and easier!.
Grilled bacon shrimp kabobs
1lb 18-20 count shrimp peeled & veined
1/4 lb bacon
Whole cloves of garlic bottled
Worcestire sauce
Cut bacon strips into 1/3 pieces
Wrap shrimp with bacon and skewer them
Alternately skewer bacon wrapped shrimp then whole garlic clove
Baste the kabobs with the garlic juice from the jar and worcestire sauce or you can marinade in the same in a plastic freezer bag overnight!.
Preheat grill to medium heat and put kabobs on
Baste kabobs with the garlic and worcestire every 2 minutes when you turn them!. Grill for approximately 10 minutes or until bacon is done!.
Remove and serve with wild or dirty rice
Optional: skewering mushrooms on the kabob is a nice additionWww@FoodAQ@Com