BBQ for Johnny Cash lovers.

[BBQ man]

Jack Daniel's Grilled Chuck Roast

2 1/2 pounds chuck roast
1/3 cup Jack Daniel's whiskey
1/2 cup brown sugar
1/3 cup soy sauce
1/3 cup water
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon red chile flakes
1. Combine whiskey, brown sugar, soy sauce, water, Worcestershire sauce, lemon juice and garlic powder, mix well.

2. Place roast into a ziplock bag; add marinade squeeze out all of the air and seal.

3. Place in a dish or bowl; refrigerate overnight, turning occasionally.

4. Grill over medium coals (with Jack Daniel's Barrel Chips, soaked in water--if you can find them, if not the jack smoking pellets will work) about 20 to 25 minutes per side for medium.

5. Baste occasionally with marinade or favorite sauce.

6. Let rest for 5 min before you serve, cut into thin slices, and enjoy .

[BBQ man]

cajun pinapple burbon steak

Soak a good prime rib or delmonico steak in 100% pinapple juice, not the concentrated stuff; for 1 to 2 days in a ziplock bag. (note) make sure you squeeze all the air out of the bag.

Heat the grill to a med heat and push all the coals to one side if the grill, you will want to be able to move the thicker steak's around a little depending on the size of your grill and the amount of coal you have used.

Coat steak's with a good cajun spice, and dont be stingy. (if you dont like the heat use a wussy rub)

Sear on both sides to lock in moisture! Flip steak's every few minutes, not too much because every time you open the grill you loose heat but you do want to keep an eye on them. Some will cook faster than others.

Baste steak's wth a BBQ sauce (not to sweet & home made is best) but a good tamato based sauce will do, now add 2 shots of bourbon to 1/2 a 12oz bottle of bbq sauce. I prefer JACK DANIELS it has a great flavor that it cooks on. BASTE AS YOU GO, EVERY TIME YOU TURN THE STEAK, LIGHTLY COAT WITH THE SAUCE.

Cook indrect untill almost done then move over flames to get those nice grill marks, it might take a little longer cooking them this way but it is easier to get the temp, that you want MED, MED WELL, WELL (etc).

Let the steak's rest while you prepair the table and fixens and enjoy!!!

[Elvira]

Although it's not the time for BBQing (at least not over here  ), keep em coming! We have some BBQing stuff to do when the sun comes out again! Thanks for posting.

[JohnnyCashShow]

That's cool! Thanks!

[CountryMusicMan]

It's never BBQ time in Ireland

[BBQ man]

Jack Daniel's Grilled Chuck Roast

2 1/2 pounds chuck roast
1/3 cup Jack Daniel's whiskey
1/2 cup brown sugar
1/3 cup soy sauce
1/3 cup water
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon red chile flakes
1. Combine whiskey, brown sugar, soy sauce, water, Worcestershire sauce, lemon juice and garlic powder, mix well.

2. Place roast into a ziplock bag; add marinade squeeze out all of the air and seal.

3. Place in a dish or bowl; refrigerate overnight, turning occasionally.

4. Grill over medium coals (with Jack Daniel's Barrel Chips, soaked in water--if you can find them, if not the jack smoking pellets will work) about 20 to 25 minutes per side for medium.

5. Baste occasionally with marinade.

6. To serve, cut into thin slices, and enjoy .

[BBQ man]

STUFFED PORK CHOPS



INGREDIENTS:
1 pkg Center Cut PorkChops
1 Butcher style HOT Link sausage
1 12oz package (mozzarella cheese)
1 1/2 pounds of thick sliced bacon
1 LG red bell pepper

SAUCE
2 cloves of garlic
(Cajun) Seasoning
1/2 a orange
1 tsp ginger
1/2 of med size onion
2 tbsp Molasses
5 drops of your Favorite hot sauce

Take half of the red pepper and the rest of the sauce ingredients and put into a blender and pulse till a salsa thickness. put in a bowl and set in fridge to chill (covered) you can add sugar to sweeten but it is not really needed.

PREP:
Using a sharp knife, on the skinny side of the chop cut a 2in slit into the chop.
Next work the knife till you have the chop hollowed out about a 1/4 in from every wall. (this might take some practice)
next cut up the Sausage & other half of the red pepper into little parts
mix with cheese and start stuff in.

Next wrap in bacon and hold it in place with tooth picks. This will cover the hole you made in the side.

Cook on indirect heat for 20 min ( FLIPPING TO COOK EVENLY)

After the 20 min. And about 15 min before the chops are done, take out your orange and red pepper sauce and glaze evenly (BUT HEAVY) onto both sides of each chop as you flip.

let chops rest on a covered dish for a min or two while you get yourself a BEER! and the enjoy. I KNOW I DID!!!

[BBQ man]

Chicken breasts are sauteed then combined with zucchini, noodles, and sour cream

INGREDIENTS:
4 to 6 boneless chicken breast halves
3/4 cup flour
1 teaspoon salt
1 teaspoon ground thyme
1/2 teaspoon ground black pepper
1/2 cup butter, divided
1/4 cup vegetable oil
3 to 4 cups sliced zucchini
2 tablespoons lemon juice
1/4 teaspoon ground nutmeg
8 ounces egg noodles
1/2 cup sour cream
paprika

PREPARATION:
Rinse chicken; pat dry. Using a meat mallet or rolling pin, flatten chicken breasts slightly between pieces of waxed paper or plastic wrap.
In a wide shallow bowl or pie plate, mix together the flour, salt, thyme, and pepper. Dip chicken breast halves, one at a time, into flour mixture.


Press mixture firmly onto chicken then shake gently to remove excess.
In a large skillet, heat 1/4 cup butter with the 1/4 cup vegetable oil over medium heat. Sauté chicken breast halves in 2 or 3 batches until tender, cooking for about 4 to 6 minutes on each side, until chicken is tender and cooked through. Place on paper towels to drain; keep warm.

Melt remaining 1/4 cup butter in a large, clean skillet. Add zucchini, lemon juice, and nutmeg. Cover and sauté, stirring occasionally, just until zucchini is tender, about 8 to 10 minutes.

Meanwhile, cook noodles according to package directions. Drain and return to the pot. Add drained, cooked zucchini slices. Heat; toss gently. Arrange on serving platter and top with the sautéed chicken pieces. Stir sour cream into the skillet juices remaining from zucchini; heat thoroughly, but do not boil. Spoon sauce over chicken then sprinkle with paprika.

[BBQ man]

Spicy Floribbean Shrimp

4 tablespoons coconut flakes
1/4 cup cashews
16 large shrimps (1-1/2 pounds), peeled and -- (16 to 20)deveined
1 tablespoon olive oil
2 tablespoons unsalted butter
2 cloves garlic, finely chopped
4 teaspoons finely chopped fresh ginger root
1/4 cup chopped shallots
1 fresh cayenne pepper, seeded and chopped (use more if you want additional heat)
1 1/2 cups unsweetened coconut milk
3 tablespoons lime or orange marmalade
1 cup fresh orange, peeled and diced
1 cup fresh mango, peeled and diced
1 cup fresh pineapple, peeled and diced
1/4 cup chopped fresh cilantro
Basmati rice, prepared according to direction
Salt and pepper to taste
1 8 ounce glass of white wine (for drinking)
Toast the coconut flakes and cashews in a dry frying pan on low heat, browning them slowly and stirring often. Set aside to cool.

Wash the shrimp and pat them dry. Brown them lightly in the olive oil on both sides, about 1 minute for each side. Drain and set aside.

Heat the butter in a large pan. Sauté the garlic, ginger, shallots and cayenne pepper until transparent, about 2 minutes. Do not burn them.

Add the coconut milk and marmalade. Season with salt and pepper to taste.

Stir in all the fruits and the shrimp. Cook for 5-7 minutes. Adjust salt and pepper if needed.

Transfer to a platter. Garnish with the toasted cashew, coconut flakes, and cilantro on top. Serve with Basmati rice.

[BBQ man]

This is one of my favorite Kitchen dishes hope you all like it to.

Beef Tenderloin in Mushroom Port Sauce Recipe

1 Tablespoon olive oil
2 large cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
3 pounds well-trimmed beef tenderloin roast, center cut
3 Tablespoons butter
1 pound mixed fresh mushrooms (shiitake,cremini and oyster), stems removed and cut in half if large
1/4 cup finely chopped shallots
1 cup good port wine
1 can (13 3/4 to 14 1/2 oz.) ready-to-serve beef broth
1/4 cup coarse-grain Dijon-style mustard
1 Tablespoon cornstarch, dissolved in 2 tbsp. water
1 Tablespoon butter, softened (optional)


PREP:
Heat oven to 425 degrees F. Add all ingredients into a lerge pyrex dish &
mix together. cook for1 1/2 to 2 hous untill done. ENJOY!

[BBQ man]

I figured this was only right seeing how I just got back from Jamaica and talked to the chef were we stopped about his Jerk chicken. he would not share everything like the family sauce (understandable) but what he did share was good enough for me to take and run with the rest. hope you enjoy I know I did.

Jamaican Jerked Pork/Chicken

# 6 loin pork chops
# 3 chicken breasts -- split
# 6 chicken legs
# 1 whole allspice berries
# 1/4 teaspoon fresh grated nutmeg
# 1/2 teaspoon ground cinnamon
# 8 scallions -- chopped
# 1 large clov garlic -- chopped
# 1 teaspoon hot pepper -- chopped
# 3 tablespoons red wine vinegar
# 1/4 cup peanut or vegetable oil
# 1/2 teaspoon salt
# 1/4 teaspoon fresh ground pepper
# 2 bay leaves -- crumbled
# Pickapeppa sauce -- see note

Jerked meat is one of the Caribbean's most famous spicy dishes. I found that there are a few tendencies which give Jamaican food its characteristic flavor, but one of the main things is the preponderance of the allspice berry among the spices used as a paste-type marinade.

Cut away rind and most fat from pork; remove all meat from bones, cut into pieces about 1-1/2" thick and 3" to 4" long. Put pork pieces and chicken in a large bowl, cover and refrigerate until needed.

To prepare seasoning, heat the allspice berries over medium heat in small saucepan 3 to 4 min, stirring often; 2 tbs at a time, crush berries in mortar and pestle. In medium bowl, combine berries, nutmeg, cinnamon, scallions, garlic, pepper and 1 tbs vinegar; crush into pasty mixture. Add rest of vinegar, oil, salt, pepper and bay leaves. Turn mixture over pork and chicken and rub meat with seasoning, coating evenly. Cover and refrigerate 2 hours or overnight.

Cook jerked pork and chicken on grill over hot coals or on gas barbecue as far from heat as possible (6" or more); cover with lid; turn meat every 10 minutes for about 1 hour, until done.

If desired, halfway through cooking time toss 1 tsp whole allspice berries into fire. Cut cooked pork into 1/3" slices and serve with chicken. Accompany with Pickapeppa sauce.
Serves 6 to 8.
(Note: Can also be cooked in preheated 350 F oven on rack in roasting pan about 1 hour, turning once, but you won't have the grill flavor.
(Pickapeppa sauce is a bottled Jamaican condiment available in better supermarkets and gourmet stores.)

[BBQ man]

Barbecued Brisket

    * 1 1/2-pound mesquite wood chips
    * 1 5-to 6-pound beef brisket

Basting Sauce:

    * 1 large onion, chopped
    * 4 cloves garlic, minced
    * 1/4 cup vegetable oil
    * 1/4 cup Worcestershire sauce
    * 3 tablespoons cider vinegar
    * 1 12-ounce can beer
    * 1/2 cup Ketchup
    * 2 tablespoons ground red New Mexican chile
    * 4 Favorite hot peppers, crushed

Barbecue Rub:

    * 1/4 cup ground red New Mexican chile
    * 2 teaspoons ground cayenne
    * 2 teaspoon garlic powder
    * 1 teaspoon ground black pepper
    * 1/4 teaspoon ground cumin
    * 1/2 cup cider vinegar

Soak the wood chips in water for 2 hours, remove and drain. Prepare a slow charcoal fire in a covered grill and arrange 1/2 of the wood chips on the coals. To make the sauce, saute the onion and garlic in a little of the oil until they are soft. Add the remaining ingredients and simmer for 30 minutes. Combine the dry ingredients for the rub. Brush the brisket with the vinegar and thoroughly coat the meat with the rub. Place the brisket on the grill, fat side up, over a drip pan. Close the lid and smoke for 2 1/2 to 3 hours, adding more wood chips as needed. Generously brush the brisket with the sauce a couple of times during the last 1 1/2 hours of cooking. To serve: Heat the remaining sauce, adding additional Ketchup if necessary. Cut the brisket across the grain and serve with the sauce on the side.

Note: Texas barbecues are legendary, taking hours or even days to cook, and beef brisket is king. The meat is first covered with a spicy rub, either wet or dry, that coats the meat and helps hold in the juices. It is then cooked slowly and basted with a rich sauce during the last hours of cooking. Ideally, the brisket should be smoked over aromatic woods (pecan, apple, etc.) rather than charcoal, but this method will work fine.

[BBQ man]

Chipotle Shrimp

# 18 corn tortillas -- thick and fresh
# 2 qt water
# 1 lemon -- juice only
# 1 tablespoon peppercorns -- crushed
# 1 tablespoon sea salt
# 54 large shrimp -- unshelled
# 1 cup butter -- softened
# 5 tablespoons chipotle pepper -- canned & pureed
# 4 green onion -- chopped
# 1 cup Ranchero Sauce (separate recipe)
# 1 large avocado -- sliced

Heat tortillsa and keep soft. (Nuke or steam) Bring water to boil, add lemon jjuice, peppercorns, salt, and cook 2 min. Add shrimp, cook till pink and done, drain cool and peel. Prepare chipolte butter--Puree together butter, 6 shrimp and 1 1/2 T chipoltes, and set aside at room temp. Just before serving, toss remaining shrimp with rest of chipolte puree, and heat in skillet.
Put three tortillas on plate, add 8 shrimp, top with butter. Sprinkle with green onions, and serve with the Ranchero Sauce. Garnish each plate with avocado slices.