Patio Daddio BBQ

Orange Sweet & Sour Sauce

Sun, 18 Jan 2009 01:30:00 +0000

Talk about recipes on the fly! I am prepping a chicken stir fry for my daughters and I realized that I have no sauce for it. Well, kitchen resourcefulness kicked in and I literally whipped this up mere moments ago.

My girls love both orange chicken and sweet & sour chicken. So, I looked in the fridge, and what did I spy with my big 'ol eye? I saw half a jar of orange marmalade and some orange juice. Here's what happened next.

Simple Barbecued Turkey

Thu, 15 Nov 2018 05:13:00 +0000

Turkey is most definitely not just for Thanksgiving! If you've never enjoyed a good smoked turkey, you don't know what you're missing. Below is my method for bringing a little of that Thanksgiving love to your table, even in the heat of the summer. Click the picture to get a closer look.

Ingredients

1 12-14 lb Turkey, thawed

1 batch Patio Daddio Big Bird Bath

1/3 cup Olive or Canola oil

Patio Daddio Big Bird Bath

Tue, 09 Jun 2009 03:34:00 +0000

Here is a simple brine recipe that works very well with turkey. I have a more complicated recipe for Thanksgiving, but this gets the job done in short order.

Ingredients

1 1/2 gal Ice water (about 2/3 ice to 1/3 water)

1/2 gal Water

1 1/2 cups Kosher salt

2 cups Golden brown sugar

1/3 cup Old Bay seasoning

1 Tbsp Black peppercorns (whole)

Method

Sanitize a 5-gallon bucket with water and bleach, then rinse very well.

Patio Daddio Bovine Bath

Wed, 14 Jan 2009 04:32:00 +0000

Give your cow a bath in this and tell me what you think. This is killer for big 'ol steaks or tri-tip. The cola, soy and Worcestershire all act as a tenderizers, while the rest adds serious bold flavor.

After marinating you can also use this as a finishing sauce (I'm all about multi-use). Bring a cup or so to a light boil in a sauce pan for five minutes, to kill any nasties and reduce it a little. Brush it on the cow during the last few minutes of cooking. Be careful, the sugar will burn easily. This sauce is also great for grilled portobello mushrooms. You've got a hot grill, so why not?

Roasted Vegetable & Toasted Orzo Soup

Tue, 30 Mar 2010 02:16:00 +0000

Preheat your oven to 350º.

Arrange all of the vegetables, except the carrots, on a large sheet pan.

Season the vegetables liberally with garlic salt.

And, of course we need a good dose of black pepper.

Drizzle a little olive oil over all of the vegetables.

Roast the vegetables on the middle oven rack for an hour.

While the vegetables are roasting, toast the orzo.

Porchetta

Wed, 16 Jul 2014 04:20:00 +0000

Unwrap the pork belly, rinse well with cold water, and pat dry with paper towels.

Combine all ingredients except the belly, two tablespoons of the salt, the oil, and the pepper in a small mixing bowl and mix well to combine.

With the pork belly skin/fat-side-up on a cutting board, cut slits 1/3" deep and 3/4" apart in a crosshatched pattern. Rub two tablespoons of the salt thoroughly into the skin/fat, then flip over.

Spicy Grilled Fish Tacos

Sat, 22 May 2010 23:18:00 +0000

Combine all of the marinade ingredients in a small mixing bowl and whisk to combine.

Put the fish in a gallon zip-top bag and add the marindade.

Slosh the fish and the marinade gently in the bag to ensure that all of the fish is coated.

Seal the bag (removing the excess air) and set aside to marinate for 30 minutes.

Mash the avocado on a cutting board with the side of your knife.

Cantaloupe & Prosciutto Salsa Cruda

Sun, 14 Mar 2010 19:35:00 +0000

Cut the cantaloupe in half and seed it.

Note: If you don't want to use the rind as bowl, skip the next three steps.

Use an ice cream scoop to remove all but about 1/4" of the flesh from one half of the melon, as shown. Set the flesh aside.

If the hollow rind won't sit upright on its own, cut a small sliver off of the bottom center to make a flat spot.

Broiled Tex-Mex Steak

Mon, 04 Jan 2010 05:56:00 +0000

Combine all of the seasonings in a small bowl and mix well.

Season both sides of the steak evenly with the seasoning mixture.

Put the steak in a zip-top bag and let marinate in the refrigerator at least four hours, or overnight.

Remove the steak from the refrigerator and let it sit at room temperature for about an hour.

Wipe your cast iron grill griddle or broiler pan lightly with canola oil.

Homemade Hot Sauce

Sun, 13 Dec 2009 03:27:00 +0000

Combine the chiles, vinegar and garlic salt in a medium non-reactive mixing bowl.

Boil the water and add it to the bowl.

Cover the bowl and let it sit 12 hours at room temperature to reconstitute the chiles.

With a spoon, skim off and discard as many of the floating seeds as possible.

Put one cup of the chile mixture in a small non-reactive sauce pan and bring just to a boil.

Reverse-Sear Tri-Tip & Chicken

Sun, 15 Aug 2010 05:53:00 +0000

Tonight I grilled up a traditional California BBQ dinner of tri-tip, chicken and beans. I seasoned the tri-tip liberally with Kosmo's Cow Cover rub and the chicken got a coating of 2/3 Montreal chicken seasoning and 1/3 New Mexico chili powder. I cooked it all indirect over a 50/50 combination of Kingsford Competition briquets and mesquite lump (there's no red oak available in these parts) and reverse-seared the tri-tip (cooked to 130* indirect then seared direct to 135*).

Fire-Roasted Pork Tenderloin with Corn Cakes & Apple-Rum Compote

Tue, 17 Jan 2012 05:25:00 +0000

Combine all of the rub ingredients in a small bowl, whisk well to combine, and set aside.

Make the brine by combining all of the ingredients, except the ice and cider in a large mixing bowl. Whisk until the sugar and salt are dissolved, then add the ice and cider.

Remove any silver skin and excess fat from each tenderloin. Put them in a large baking dish or zip-top bag and cover completely with the brine. Refrigerate for at least two, but no more than four hours.

Homemade Bacon!

Tue, 08 Jan 2013 22:46:00 +0000

About the pork belly: Get the best that you can find, preferably locally-sourced and all-natural.

Unwrap the belly, rinse it, then pat it dry with paper towels.

Sprinkle the Tender Quick® evenly over the entire outside of the belly (don't forget the edges), put it in a gallon-sized zip-top bag and seal, removing the excess air. Refrigerate seven to ten days, turning and massaging the bag every two days or so.

Laquered Island Chicken

Tue, 13 Mar 2012 18:54:00 +0000

Combine all of brine ingredients, except the cold water and ice, in a stock pot. Whisk well until the sugar and salt are dissolved, then add the cold water and ice and stir to cool.

Add the chicken parts to the brine, cover, and refrigerate 4-6 hours.

Bring the pineapple juice to a boil in a large non-reactive sauce pan. Reduce the heat to a high simmer and let cook until the juice is reduced by half, stirring occasionally (about 30-40 minutes).

Pizza Steak Sandwiches

Tue, 08 Jun 2010 04:38:00 +0000

Put the steak in a non-reactive baking dish and pour on the salad dressing.

Flip the steak over a couple times to ensure it is coated well.

Sprinkle each side of the steak generously with black pepper.

Cover with plastic wrap and let sit for an hour.

Wipe your cast iron grill griddle or broiler pan lightly with 1/2 tablespoon of canola oil.

Pork Ain't Pork!

Sat, 06 Aug 2011 22:37:00 +0000

If you've been hanging out in barbecue and grilling circles for long, especially competition barbecue, you've probably heard the sage advice to “become friends with your local butcher”. Well, I'd like to expand that axiom to “become friends with the butcher at a local meat market”.

The picture above shows the vast difference between grocery store pork and that from a local meat market that features meat from locally-raised animals. The chop on the left is from a local national chain store. The one on the right is from a local old-fashioned meat market. Let's examine the differences.

Competition BBQ 101: Tips For Success

Sun, 29 Mar 2009 14:01:00 +0000

So far in this series I've covered the gear and the general flow of a competition. In this installment I'll give you my tips for a successful competition. These are the fundamentals that I've learned along the way.

For the past few weeks I've been mentoring a buddy of mine who will be competing for the first time next weekend. My advising him has renewed these basics in my mind, so I thought I'd capture them and pass them along.

Perfect Hard-Boiled Eggs

Fri, 19 Feb 2010 04:59:00 +0000

Put the eggs in a pot large enough so that they will fit in a single layer on the bottom.

Add enough cold tap water to cover the eggs by two inches.

Bring the water to a rapid boil, uncovered.

As soon as the water boils shut off the heat and cover the pan.

Let it sit, on the burner, exactly ten minutes.

While the eggs are sitting, prepare an ice water bath in a large bowl.

The Ultimate Thanksgiving Turkey Brine

Mon, 19 Nov 2018 04:56:00 +0000

Get a clean food-safe five-gallon bucket, wash it, then sanitized it with a gallon of water and a capful of bleach.

Make the ice water in the bucket.

Bring the tap water to a boil in a stock pot or large pan.

Remove the pan from the heat and add the salt, sugar, citrus juice and all of the seasonings.

Let the seasoning mixture sit in the pan, stirring occasionally, until all of the salt and sugar are dissolved.

Santa Maria Beans

Mon, 07 Oct 2013 05:49:00 +0000

Heat a stock pot over medium heat, add the bacon and cook until it just starts to crisp on the edges. Drain half of the rendered fat.

Add the onion and cook for about five minutes, or until the onion is translucent. Add the garlic and cook one minute longer. Pour in the beer and water, bring to a low boil for five minutes, then reduce the heat to a simmer.

Daddio's Blue Ribbon Burger

Mon, 08 Jul 2013 23:07:00 +0000

Start your grill and prepare for direct cooking at high heat (450-500º). Put a cast iron griddle on the grates to preheat.

Divide the beef into four evenly sized balls (8 ounces each) and gently form them into 4-inch patties of even thickness. Use your index finger to put an indentation in the center of each patty. This helps them stay flat while cooking. Season each side of each burger with 1/4 teaspoon of the steak seasoning, set aside.

Smoky Citrus Seasoning

Mon, 25 May 2009 16:52:00 +0000

Combine all the ingredients in a small zip-top bag and shake to combine.

Set aside for at least three hours to allow the flavors to marry.

Use as you would any other seasoning.

Tips:

A Microplane is indispensable for easy zesting.
I ground the pepper and smoked salt together in an electric coffee grinder that I have set aside specifically for spice grinding.

East of Santa Maria Tri-Tip

Mon, 08 Feb 2010 06:02:00 +0000

Combine all of the ingredients, except the Montreal steak seasoning, in a small mixing bowl. Mix well and set aside.

Peel and trim the roast. I say “peel” because it may have a layer of loose fat on one side. Peel that away with a sharp knife then trim off any large chunks of fat.

You want to leave some fat on the outside if you can. All too often supermarket roasts are over-trimmed. If that's the case, just press on.

The Spud Dog

Tue, 14 Feb 2012 05:12:00 +0000

Start your grill and grill the hot dogs to your liking.

While the dogs are cooking, split the rolls horizontally about 3/4 of the way through.

Line each roll with two slices of cheese, add an equal amount of fries to each, and heat them under your broiler until the cheese is just starting to melt.

Smear an equal amount of caramelized onions on top of the fries, add the grilled hot dog, cover with an equal amount of sauerkraut and mustard to taste.

Avocado Chile Sauce & Dip

Sun, 13 Feb 2011 05:04:00 +0000

Last spring I whipped up an avocado cream sauce to accompany some spicy grilled fish tacos. It was good, but today I added a few twists that made it even better.

As the name implies, this can be used as a sauce and/or dip. It's thick, cool and creamy, almost like a saucy guacamole. I've added two kinds of roasted chiles and roasted tomatillos to give it added depth of flavor.

BBQ Chicken Fettucine

Mon, 02 Mar 2009 04:46:00 +0000

Cook the pasta according to the package directions while you prepare the sauce.

Heat a large pan over medium-high heat and add the can of tomato/onion/pepper. Saute until about half of the liquid has reduced, then add the chicken. Continue sauteing until almost all of the liquid has evaporated.

Reduce the heat to medium and add all of the remaining ingredients, except the pasta. Cook this for about five minutes, stirring occasionally. Be careful to not let the sauce scorch. If that starts to happen, reduce the heat.

Fairly Simple Beef Stew

Tue, 27 Oct 2009 06:03:00 +0000

Trim all the excess fat from the beef and cut into 1" cubes.

Season the beef with the garlic salt and coat with 2 tablespoons flour.

Heat the canola oil in a large heavy saute pan over medium-high heat.

Add the beef to the pan and quickly brown on all sides.

Note: If necessary, brown the beef in batches to avoid over-crowding the pan.

While the beef is browning, preheat your slow cooker to high heat.

Longboard Burgers

Wed, 07 Mar 2012 05:35:00 +0000

Combine all of guacamole ingredients in a medium mixing bowl, stir well, and refrigerate at least one hour.

Put the beef, steak seasoning, soy sauce and water in a large mixing bowl. Use your hands to mix the ingredients very well. Yes, it'll be messy.

Divide the meat into six equal portions and form them into evenly-sized balls.

Gently roll each ball between your hands to form a log shape about four inches long. Lay the log on wax or butcher paper and press to form a long patty about 2 1/2" wide, 5 inches long, and 1/2" thick.

Thai Chili Coconut Shrimp Skewers

Tue, 23 Aug 2011 18:25:00 +0000

Combine all of the marinade ingredients in a small bowl, whisk very well, and let sit for at least an hour to allow the flavors to marry.

Note: If you're using wooden skewers, soak them in water for at least an hour. I like to use two skewers side-by-side to keep the shrimp from rotating when you flip them on the grill.

Put the shrimp in a gallon zip-top bag, add the marinade, shake to distribute well, then seal and refrigerate for 30 minutes.

Orange-Glazed Pork Cutlets

Wed, 24 Mar 2010 05:59:00 +0000

Put two chops in a gallon zip-top bag and pound each lightly until they are just over 1/4" thick, then move to a platter or rimmed sheet pan.

Repeat with the remaining chops.

Season both sides of each breast with salt and pepper, cover and let sit at room temperature for about 20 minutes.

Heat the oil in a large skillet over medium-high heat

When the oil just starts to smoke, add the cutlets.

Mango-Peach Death Wings

Sun, 05 Feb 2012 18:33:00 +0000

Cut the tips off of the wings then cut them into sections, removing any excess skin and fat.

Put the wings and salad dressing in a gallon-size zip-top bag and slosh the wings around so that they are all coated. Seal the bag, removing the excess air and refrigerate four hours.

Drain as much of the dressing as you can from the bag (or move the wings to a new bag), and add 1/4 cup of the Death Dust or whatever seasoning you're using. Squish the wings around in the bag so that they are all coated, and refrigerate one hour.

Praline Bacon Bread Pudding with Rum Raisin Crème Anglaise

Wed, 20 Apr 2011 19:19:00 +0000

This, my dear friends, is health food at it's very worst. It's my twisted porcine twist on a classic Southern dessert. Don't let that highfalutin French term “crème anglaise” throw you. I go lazy and use melted ice cream that's thinned a little.

I remember when I first heard of bread pudding, and to be honest the thought pretty much disgusted me. My brain just couldn't imagine bread as pudding. It reminded me of that Sesame Street song, One of These Things Is Not Like The Other. To me it was sort of like saying, well, pig candy. Many years later I tried it and found that I was oh so wrong.

Funnel Cakes - Two Ways

Sat, 10 Apr 2010 17:17:00 +0000

Make the ganache by bringing the cream just to a simmer in a small sauce pan over medium heat.

Add the chocolate and remove the pan from the heat.

Let sit for five minutes to allow the chocolate to melt.

Whisk until smooth and completely incorporated.

Set aside and let cool.

Make the glaze by bringing all of the ingredients to a simmer in a small sauce pan over medium-high heat.

Baked Mojo Fries

Sun, 09 Jan 2011 07:05:00 +0000

Preheat your oven to 375º.

Wash the potatoes, and dry them with paper towels.

Cut each potato in half lengthwise, then cut each half lengthwise into three equal wedges, and put them in a large mixing bowl.

Add the oil to the mixing bowl, reserving one tablespoon.

Toss the potatoes in the oil to coat them.

Combine the barbecue seasoning and corn starch in a small bowl, and mix well with a fork or small whisk.

Shepherd's Pie with Porter & Shallot Gravy

Sat, 19 Mar 2011 17:06:00 +0000

For St. Patty's Day this year I decided to make a classic Irish dish, but with a twist — I've added a rich porter and shallot gravy. I like shepherd's pie, but I've always found it to be a little dry and in need of some flavor help.

This gravy adds a deep, rich and complex flavor. The Samuel Smith's Taddy Porter that I used is described this way on their site: Very dark, fairly full in body and packed with flavor. Intense, dry tangy character of roasted barley.I haven't had any Taddy in years, but I remembered how bold it is. It was just what I was looking for.

Panini-Style Muffaletta

Sat, 04 Dec 2010 16:40:00 +0000

Put your baking stone on the center rack of your oven, and your cast iron griddle on a lower rack.

Note: If you don't have a cast iron griddle, a large cast iron skillet will work nicely.

Preheat the oven to 400º.

Split the loaf of bread in half horizontally and press down on the internal bread of each half to compress it.

Spread half of the pesto evenly on each half of the bread.

Mushroom-Ranch Pinwheels

Mon, 17 Dec 2012 06:05:00 +0000

Heat a large saute pan over medium-high heat. Add the butter and heat just until it starts to foam, then add the olive oil and heat 30 seconds more.

Add the shallot to the pan and cook one minute. Add the mushrooms and garlic and cook until the mushrooms are tender, about 10 minutes.

Remove the pan from the heat and add the ranch mix and pepper. Set aside and let the mixture cool 15 minutes.

Pear & Fontina Galette

Sat, 08 Oct 2011 23:12:00 +0000

Start your grill and prepare for indirect cooking at 375º, or preheat your oven to 375º.

Combine the brown sugar, flour and pumpkin pie spice in a small bowl and mix well with a fork.

Peel the pears (optional, but I did) and cut them lengthwise into quarters. Remove the core from each quarter and slice them to about 1/4" into a medium mixing bowl.

Add the sugar, flour, and spice mixture to the pears, fold gently to coat the pears evenly, and set aside.

Thanksgiving Stuffing Balls

Thu, 26 Nov 2009 07:07:00 +0000

Heat the olive oil in a medium saute pan over medium-high heat.

Add the celery and saute five minutes.

Add the onion and saute five minutes more.

Put the soup, broth, garlic salt, poultry seasoning and pepper in a large mixing bowl.

Add the sauteed celery and onion to the bowl and mix well.

Preheat your oven to 375º.

Add the stuffing cubes to the bowl and mix very well.

County Fair Onion Burgers

Tue, 30 Aug 2011 05:25:00 +0000

Form the meat into eight equal-sized balls (1/4 lb each).

Flatten each ball of meat between wax paper to about 1/4" thick and about 5" in diameter.

Stack the wrapped burgers in a gallon zip-top bag and freeze until you're ready to grill.

Heat a large heavy pan over medium-high heat, then add the oil.

Add the onions, and half of the salt and pepper, then saute until the onions are translucent and just starting to brown, about 15 minutes.

Salsa Diablo

Thu, 07 May 2009 04:13:00 +0000

Roast the peppers (and also the green onions, if you're using your grill).

Peel, seed and dice the peppers.

Chop the green onions small.

Mix all of the ingredients well in a large mixing bowl.

Blend with a stick blender to your desired consistency.

Note: If you don't have a stick blender, process it in batches in your food processor or blender.

Cover and refrigerate at least four hours, or preferably overnight.

Grilled Chicken Toasted Ravioli

Mon, 01 Jul 2013 19:08:00 +0000

Combine the chicken, spinach, pepper jack, mushrooms, and scallion in a medium mixing bowl and stir well to combine.

Heat the frying oil in a large heavy pot (I recommend cast iron) to 360º.

Whisk the egg and water together in a small bowl.

Brush the outer edge of a wonton wrapper with the egg wash, add about a tablespoon of the filling to the center, fold carefully and pinch the edge to seal it. Make sure that it's sealed completely. Repeat with the remaining wrappers and filling.

Classic BBQ Chicken Drumsticks

Wed, 21 Oct 2009 04:28:00 +0000

Mix the seasonings in a small bowl.

Lay the drumsticks on a large sheet pan.

Season all sides of each drumstick with a moderate sprinkling of the seasoning mixture.

Put all of the chicken in a large zip-top bag and seal, removing the excess air.

Refrigerate the chicken at least six hours, but preferably overnight.

Start your fire and prepare for indirect cooking at 325º.

Add two small chunks of fruit wood (apple or cherry) and one small chunk of hickory to the fire about 10 minutes before you're ready to cook. Wood chips soaked for 30-60 minutes will work well, too. If you're using a gas grill, make a smoker pouch.

Memphis-style BBQ Dry Rub

Wed, 27 Jun 2012 22:15:00 +0000

Combine all of the rub ingredients in a large mixing bowl and mix well with a

whisk or stand mixer.

Store the rub in an airtight container in a cool dark place.

Makes about 3 cups.

Pressure Cooker Stock

Wed, 05 Jan 2011 15:00:00 +0000

Stock is an essential ingredient and secret to great cooking. A good stock is necessary to make soups, sauces, gravies (among my other things) that really shine. Sure, you can grab a box or can of “stock” or broth from your local grocer, but it seriously pales in comparison to the real thing. Not to mention that they are almost always loaded with sodium.

It used to be that when I heard or read the word “stock” I would think, “Oh, come on! Who has that kind of free time? I can’t stand around all day tending a stockpot. I have a life, people!” It’s true that making stock the traditional old-school way takes many hours. Yes, the results are worth it, but that doesn’t change the fact that most normal folk don’t have that kind of time.

Dormet: Spicy Chicken Noodles

Fri, 16 Sep 2011 20:00:00 +0000

Break the brick of noodles into four pieces and put them in a medium bowl.

Add the stock, soy sauce and red pepper to the bowl.

Cover the bowl with plastic wrap and poke a small hole in the center. Microwave for three minutes.

Remove the skin from the chicken, pull the meat from the bone and cut into small pieces using a spoon. Discard the skin and bone.

Uncover the bowl, stir the noodles to help break them up, add the remaining ingredients and stir to combine.

Grilled & Glazed Carrots

Mon, 13 Sep 2010 16:35:00 +0000

Combine the balsamic and honey in a small bowl, whisk to combine and set aside.

Peel, trim and slice the carrots in half horizontally.

Put them in a zip-top bag and seal, leaving about an inch unsealed.

Cook the carrots on high in the microwave for two minutes, or until they are slightly flexible. This shortens the grilling time greatly.

Note: You may need to adjust the cooking time depending on the size of your carrots and the power of your microwave.

Summer Shandy Cooler

Tue, 16 Jul 2013 16:11:00 +0000

Muddle one slice of lemon and vodka, strain into a 16-ounce pub glass, add the beer and ginger ale.

Serve garnished with a slice of lemon

Serve and enjoy!

(Makes 1 serving)

Pig Candy!

Tue, 02 Nov 2010 03:33:00 +0000

Preheat your oven to 375*.

Mix the syrup and cayenne well in a small bowl and set aside.

Coat both sides of each bacon slice generously with brown sugar.

Arrange the bacon on a wire rack inside a sheet pan as shown.

Note to self: Lining the sheet pan with parchment paper will greatly ease the clean-up.

Bake in the center position until the sugar is starting to caramelize and the bacon just starts to crisp around the edges. This should take about 15 minutes, depending on the thickness of your bacon.

Pig Pralines

Tue, 10 Jul 2012 16:19:00 +0000

Heat the bacon drippings in a large non-stick skillet over medium heat.

Add the remaining ingredients and cook until the sugar melts and comes just to a gentle boil, stirring constantly. Cook three minutes more, continuing to stir constantly.

Remove the pan from the heat and let the nuts cool in the pan, stirring occasionally.

Note: If the pecans are still sticky after they've cooled a bit, just toss them with a little more brown sugar.

Monster Onion Bacon Burgers

Sun, 23 Jan 2011 05:08:00 +0000

Combine the beef in a large mixing bowl.

Use your hands to mix the meat well. Yes, it's messy.

Note: You want to mix the meat just enough to combine the two cuts evenly. To avoid tough burgers, don't over-mix it until it goes to a pasty consistency.

Divide the meat into four equal portions (I use a scale) and form them into evenly-sized patties (about 1/2" thick and six inches in diameter).

Quick Italian Chicken

Sun, 26 Jul 2009 05:19:00 +0000

Pound each breast between layers of plastic wrap to get them to a uniform thickness (about 1/2").

Season each side with salt and pepper.

Sprinkle the top (nice clean side) of each breast with Italian seasoning and let them sit at room temperature for about 10 minutes.

Heat a large saute pan over medium-high heat and add the olive oil.

When the oil just starts to smoke, add the chicken breasts, Italian seasoning-side down.

Simple Grilled Tuscan Pork Chops

Fri, 19 Nov 2010 04:34:00 +0000

Put the chops in a gallon-size zip-top bag, and dump in the salad dressing.

Seal the bag, removing the excess air, and shake to coat the chops well.

Refrigerate the chops and let them marinate 4-6 hours.

Remove the chops from the bag and shake off the excess marinade. Set them aside on a platter.

Pour the marinade into a small sauce pan and add the balsamic, honey, and black pepper.

Cheater Pulled Pork

Sun, 19 Jul 2009 05:59:00 +0000

Put the ribs on a sheet pan

Smear all sides of each rib with a very thin coat of the mustard.

Sprinkle all sides liberally with the seasoning, and refrigerate for at least one hour (preferably two to three).

Start your fire and prepare for indirect cooking at medium-high heat (about 300º).

Add a couple small chunks of fruit wood (apple or cherry) to the fire about 10 minutes before adding the meat. Wood chips soaked for 30-60 minutes will work well, too. If you're using a gas grill, make a smoker pouch.

Barbequed Meatloaf

Tue, 13 Jan 2009 04:38:00 +0000

Here's a no-fuss, hearty meatloaf that is quick and easy to make, and tastes like it took a lot more effort. My goal was to minimize the prep while not compromising flavor. For example, you'll see that I used condensed French onion soup rather than plain onion. This eliminates the dicing, gives a great rich beefy/onion flavor, and adds moisture.

I cooked these over a mix of standard Kingsford charcoal with some chunks of Lazzari mesquite charcoal thrown in for flavor (note the pretty purple flames). The mesquite burns very hot, so you may have to adjust your cooking time if you use just standard charcoal.

The Bush Brothers Cookout & Giveaway

Thu, 26 May 2011 04:21:00 +0000

Split each head of lettuce lengthwise.

Spray the cut side of each half lightly with the canola oil, then season with salt and pepper to taste.

Grill each half, cut-side-down, over a hot direct fire for about 90 seconds.

Remove to a sheet pan, sprinkle evenly with the cheese and let cool.

Drizzle each half with an equal amount of dressing, serve and enjoy!

Strawberry-Balsamic Vinaigrette

Ingredients

1/2 cup Extra virgin olive oil

Spaghetti & Meatballs Pizza

Tue, 16 Feb 2010 06:15:00 +0000

Cook the spaghetti per the package directions until it is just overdone (not al dente), drain in a colander and let cool 20 minutes, tossing occasionally.

Important: Do not rinse or add oil to the pasta. You need the starch to help it set.

Cut a piece of parchment paper to cover the pizza pan completely.

Place the spaghetti on the parchment-covered pizza pan and arrange it in an even layer as shown.

Killer Slaw

Wed, 01 Sep 2010 04:25:00 +0000

Combine all of the ingredients, except the slaw mix, in an extra-large mixing bowl.

Whisk the dressing until all of the ingredients are smooth and well-incorporated.

Add the slaw mixture and fold it in to coat it all evenly.

Cover, refrigerated, for at least two hours or overnight, stirring occasionally.

Serve and enjoy.

P.S. Here's the story behind the peanut butter.

I usually put roasted peanut oil in my slaw, but I couldn't find any locally and I was in a jam (no pun intended). So, I decided to simply use canola oil and peanut butter, since I was after a light peanut flavor.

Italian Sausage Sandwiches

Sun, 21 Feb 2010 04:00:00 +0000

Heat a large skillet over medium-high heat.

When the pan is hot, add about one tablespoon of oil and let it heat a few seconds.

Add the peppers to the pan and cook about five minutes, tossing occasionally.

Add the onions and continue cooking about five minutes, tossing occasionally.

Season with a dash of salt and pepper during about the last minute of cooking.

Remove the pepper and onion mixture to a heat-safe container and set aside.

Whole Lotta Rub

Thu, 18 Oct 2012 05:27:00 +0000

Combine all of the ingredients in a food-safe bucket or other large container.

Mix the ingredients very well until they are all fully incorporated.

Seal the container and store the rub in a cool and dark place.

How easy is that?!

How To: Recipe Adaptation

Fri, 22 Jul 2011 04:34:00 +0000

Just after I posted my Sweet, Tangy & Crunchy Slaw recipe I had an epiphany. I was outside thinking about the ingredients and flavors of the slaw dressing when an idea struck me like a bolt of lightning. I thought to myself, “Self, this could be the base of many barbecue recipes!”

What follows is the extrapolation of that thought.

My epiphany was wondering how many barbecue derivations I could make using the slaw dressing as the base. At first the goal was to only change three of the ten ingredients, but that became unworkable. I then expanded the rule to allow only four changes. I had initially set the goal at ten other sauces and/or dressings, but in the end I was able to dig up twelve.

Sweet, Tangy & Crunchy Slaw

Wed, 06 Jul 2011 20:47:00 +0000

Combine all of the ingredients, except the slaw in a large mixing bowl and whisk until the sugar is dissolved.

Add the slaw and fold to coat it all.

Cover and refrigerate for 3-6 hours, or overnight, stirring occasionally (whenever you think of it).

Serve and enjoy!

Easy, huh?

Chicken-Broccoli Ranch-icotti

Wed, 13 Mar 2013 15:52:00 +0000

Cook the manicotti according to the package instructions, drain, and cool in a single layer on a lightly greased sheet pan.

Preheat oven to 350°F.

In a large skillet over medium-high heat, brown the sausage. Remove from the heat, add the frozen broccoli to the pan, stir and set aside to cool for 10 minutes.

In a mixing bowl, stir together the sausage mixture, ricotta cheese, 1/2 cup of the ranch dressing, 1 cup of the grated cheese and parsley. Combine the marinara sauce and the remaining 1/2 cup of ranch dressing in a small bowl and stir well. Pour half of the sauce into the bottom of a 13x9x2-inch baking dish (or two smaller dishes) and spread evenly.

Pork Carnitas

Thu, 22 Sep 2011 04:57:00 +0000

Cut the pork into 2-inch cubes, removing any heavy fat.

In a large mixing bowl, combine the marinade mixes, oil, vinegar, and paprika, and whisk to combine. Add the pork, toss to coat well, cover with plastic wrap and set aside for 30 minutes.

In a large heavy pot (preferably an enameled cast iron dutch oven), combine the chicken stock, one can of the enchilada sauce, onion, garlic, and cilantro if you want it (I left it out because we're cilantro-senstive). Bring the liquid to a simmer over medium-high heat.

Onion & Bacon Marmalade

Mon, 21 Nov 2011 00:34:00 +0000

Heat a Dutch oven or large heavy sauce pan over medium-high heat.

Cook the bacon until it's just crisp, then remove the slices and set aside, leaving all of the rendered fat in the pan.

Add the onions and salt to the pan, reduce the heat to medium, cover, and cook until the onions soften (about 15 minutes).

Chop the bacon fine and add it and the remaining ingredients to the pan. Cook uncovered until the liquid is reduced to almost nothing, stirring occasionally (about an hour).

Hot & Fast Memphis-style Pulled Pork

Fri, 24 Feb 2012 05:09:00 +0000

Combine all of the rub ingredients in a large mixing bowl and mix well with a

whisk or stand mixer.

Trim the pork of any loose fat and season all sides with a fairly heavy coat of the rub (about 2/3 cup). Make sure that you season all of the exterior parts of the pork, including any portions between the muscles that you can get to.

Put the pork in a lipped pan with the fat cap down, cover with plastic wrap, and refrigerate 12-36 hours (the longer the better).

Corn Chowder

Tue, 22 Jan 2013 21:42:00 +0000

Heat a large pot over medium heat. Add the bacon and cook until it's just starting to crisp (about five minutes). Drain off half of the bacon fat, add the leek and cook two minutes. Add the wine and cook five minutes longer.

Add the remaining ingredients to the pot, bring just to a boil, then reduce to a simmer. Cover and let simmer 45 minutes, or until the potatoes are tender.

Steakhouse Philly

Wed, 14 Dec 2011 07:48:00 +0000

Heat the butter and oil in a large saute pan over medium-high heat until the butter is melted and starting to foam.

Add the garlic to the pan, reduce the heat to low and let cook about two minutes, stirring occasionally. Remove and discard the garlic.

Return the pan to medium-high heat, add the pepper, onions and mushrooms. Saute until the onions are translucent and the mushrooms are tender (about 10 minutes), stirring or tossing frequently.

Tri-Tip Fajitas

Thu, 11 Feb 2010 05:30:00 +0000

Just a few days ago I asked what a guy does when he has a mess of leftover pulled pork. Well, this time out the leftovers are in the form of a tri-tip that I didn't have room to cook for our church's Super Bowl gathering. I marinated five, but only had room to cook four. I grilled the remaining roast for dinner last night, but there was some left. What follows is my method for handling second-generation leftovers.

Cheesy Pesto Garlic Bread

Fri, 14 Feb 2014 18:44:00 +0000

I am a pasta freak! I am also a bread freak! It just so happens that good pasta requires good bread, and that's where this recipe comes in. This is really just a modified version of my previous Cheesy Garlic Bread recipe. Pretty creative naming, eh?

As I mentioned in the original recipe, the recipe makes more than you'll need for a loaf of bread, but since it's really just a compound butter there are all kinds of great ways to use it. A pat of compound butter melted on a steak is devine! Or, you could color a little outside the lines and use it to funkify a grilled cheese.

Barbecued Sweet Potatoes

Mon, 09 Nov 2009 04:12:00 +0000

Mix the sugar, pumpkin pie spice and half the black pepper in a small bowl.

Add the oil, salt and the remaining black pepper to a gallon size zip-top bag, seal, and slosh to combine.

Add the yams to the bag, remove the excess air, seal and leave at room temperature for an hour or two.

Start your fire and prepare for indirect cooking at 275º.

Add one small chunk of fruit wood (apple or cherry) to the fire about 10 minutes before you're ready to cook. Wood chips soaked for 30-60 minutes will work well, too. If you're using a gas grill, make a small smoker pouch.

Spicy Tomato-Basil Soup with Grilled Cheese Croutons

Thu, 02 Jan 2014 04:46:00 +0000

Tomato soup with a grilled cheese sandwich is about as all-American as it gets. I grew up eating and loving this meal, as I suspect many (if not most) of you have. This is my homemade Daddio-style take on this familiar classic.

For this recipe I wanted to keep the tradition firmly in place, but I also wanted to bring a new freshness to the party. This is one of those meals that is so emblazoned in the mind and on the tastebuds that it's really easy to mess up an already nearly-perfect thing. A mere glance at a can of Campbell's tomato soup is all I need to taste it in my mind. I immediately imagine that rich creamy tomato goodness dripping off of the corner of a gooey grilled cheese sandwich. I know that I have raised my kids properly when they are immediately dubious of the notion of “homemade tomato soup”. It's sort of like that popular internet meme of late, “One does not simply… Make tomato soup.”

Grilled Brussels Sprouts with Onion-Bacon Marmalade

Fri, 25 Nov 2011 19:46:00 +0000

Start your grill and prepare for direct cooking over medium heat (350º).

Trim 1/8" from the stem end of each sprout, and remove any loose leaves.

Put the sprouts in a zip-top bag, seal the bag halfway, and microwave on high for 3 minutes.

Mix the oil, salt and pepper with a fork in a small bowl, add the mixture to the bag and shake the bag gently to coat the sprouts.

Grilled Salad

Wed, 03 Mar 2010 04:31:00 +0000

Split each head of lettuce lengthwise.

Drizzle the cut side of each half evenly with a tablespoon or two of oil.

Season the cut side of each half with salt and pepper.

Grill each half, cut-side-down, over a hot direct fire for about 90 seconds.

Remove to a sheet pan, sprinkle evenly with the cheese and let cool.

Drizzle each half with an equal amount of dressing.

Hot & Fast Kosmo Pork Butts

Thu, 28 Jan 2010 23:29:00 +0000

The other day I did a test butt cook with Kosmo's pork injection. I , so I was sure this would be equally good.

Here is a quick play-by-play of the cook.

I mixed 3/4 cup mix to 3 cups of apricot nectar and injected them evenly. I then applied a liberal coat of my competition rub and let them marinate for two hours.

They went on the Ugly Drum Smoker (UDS) at 350º.

Hot & Sticky Wings

Mon, 29 Jun 2009 05:33:00 +0000

Put the wings on a sheet pan, sprinkle all sides liberally with the seasoning, and refrigerate for at least one hour (preferably two to three).

Combine the jelly and Tiger Sauce in a microwave-safe bowl and microwave on high for one minute, or until the jelly is melted.

Mix the sauce well, cover, and set aside.

Start your fire and prepare for indirect cooking at medium-high heat (about 325º).

Cook the wings indirect for approximately one hour.

Basque Grilled Turkey & Romaine Salad

Fri, 16 Jul 2010 15:00:00 +0000

Whisk together all of the brine ingredients, except the ice water, in a small mixing bowl.

Add the hot liquid to the ice water in a larger bowl or zip-top bag.

Stir to combine then add the turkey.

Cover or seal and refrigerate for 2-4 hours.

Combine all of the marinade/dressing ingredients, except the tomatoes, in a medium mixing bowl.

Whisk well to combine.

Add the tomatoes, stir and set aside.

Bush's Gameday Grub: Brats with Funky Chow Chow

Wed, 02 Nov 2011 21:04:00 +0000

Combine all of the chow chow ingredients in a medium mixing bowl, mix well, cover and refrigerate at least two hours, preferably overnight.

Start your grill and prepare for two-zone cooking (indirect and direct) at medium heat (350-375º).

Grill the brats direct until they're nicely browned.

Move the brats to the indirect side of the grill and continue cooking until they reach an internal temperature of 165º

While the sausages finish cooking, warm the buns and heat the beans.

Brown Sugar Bourbon Pork Skewers & Dirty Rice

Fri, 18 Jun 2010 04:30:00 +0000

Slice the pork loin lengthwise to about 1/2" thickness.

Thread each loin slice onto a 12" bamboo skewer.

Combine the marinade ingredients in a two-gallon zip-top bag, seal and shake to combine.

Carefully add the pork skewers to the marinade.

Seal the marinade bag, removing the excess air, and set aside for 30 minutes.

Prepare your grill for two-zone cooking (direct and indirect) at medium-high heat (about 400º).

Put the bacon in a 9x12 disposable aluminum baking pan and set it in the center of the direct heat side of the grill.

Steak au Poivre

Wed, 22 Dec 2010 06:37:00 +0000

Season each side of the steak with about a teaspoon of salt.

Lightly oil both sides of the steak and coat each side with half of the crushed peppercorns.

Note: It will look like too much pepper, but just go with it.

Let the steak sit at room temperature for about 30 minutes.

Preheat your oven to 425º

Heat a large heavy oven-safe pan (I recommend cast iron) over medium-high heat.

Stuffed Peppers On The Grill - Redux

Sun, 07 Oct 2012 06:14:00 +0000

Heat a large saute pan over medium-high heat, then add the oil.

Add the onions to the pan and saute three minutes, or until barely translucent.

Add the mushrooms, garlic salt, pepper, and Worcestershire sauce. Saute five minutes.

Add the tomatoes and saute three minutes more.

Remove the mixture from the pan, set aside and let cool.

Return the pan to the heat and add the beef, pork, and Montreal seasoning. Cook until the meat is lightly browned. Do not drain the liquid!

Cuban Rueben

Sat, 30 Jan 2010 05:14:00 +0000

Put a pizza stone and a large cast iron skillet in the oven and preheat to 350*.

Mix both mustards in a small bowl.

Cut off 12" of the baguette and slice it lengthwise.

Smear each half of the bread with the mustard mixture.

Lay the cheese slices over the mustard on each half, fold it as needed so as to not overlap the edges of the bread.

Pile the pork on evenly on the bottom half of the bread.

Raspberry-Chipotle Pulled Pork Sandwiches

Wed, 29 Feb 2012 05:38:00 +0000

Combine all of the slaw ingredients, except the slaw mix, in a large mixing bowl and whisk until all of the dressing ingredients are smooth and well-incorporated.

Add the slaw and fold it in so that it's evenly coated. Cover and refrigerate 2-4 hours, stirring occasionally.

Warm the sauce and buns.

Top each bun with 1/2 cup of pork (hot, of course), 2 tablespoons of sauce, and 1/4 cup of slaw (drained of excess juice).

Barbecued Sweet Potato Pie

Thu, 12 Nov 2009 05:54:00 +0000

Preheat your oven to 350º.

Put the potatoes and the milk in a food processor and process until it is very smooth.

Add the butter, condensed milk, sugar, eggs and vanilla to the food processor and pulse a few times to combine.

Note: You need the mixture to be the consistency of a milkshake. If it's too thick, add more milk as needed.

Pour half of the filling into each pie shell.

Pigamon Rolls

Sun, 07 Nov 2010 04:58:00 +0000

Bake the cinnamon rolls per the package directions, then turn the oven off.

Smear the rolls with the provided glaze.

Sprinkle the rolls with the chopped pig candy.

Put rolls back in the warm oven for five minutes.

Serve and enjoy!

Referenced in ingredients: Pig candy

Beans On Bread

Tue, 27 Apr 2010 05:18:00 +0000

Preheat your oven to 350º.

Combine the beans, molasses and hot sauce in a medium sauce pan over medium heat.

Bring the beans to a simmer, uncovered, then reduce the heat to medium-low.

Slice the steak thin, then chop to approximately 3/4" and set aside.

Defrost the peppers and onions in the microwave and drain the liquid.

Heat the oil in a medium saute pan or on a griddle over medium-high heat.

Cheater French Onion Soup

Fri, 03 Apr 2009 05:10:00 +0000

Heat a medium sauce pan over medium heat.

Add the oil and let it heat for 30 seconds.

Add the onions, salt and pepper, and mix well.

Reduce the heat to medium-low and cook the onions, stirring frequently, until they become very tender and caramelize (turn light brown – not burnt). This will take approximately 30 minutes.

Whisk the consomme, broth, water and ketchup in a mixing bowl until the ketchup is completely incorporated.

Easy Chicken Marinade

Tue, 27 Jan 2009 05:03:00 +0000

Pour the ginger ale into a large mixing bowl.

Add the salad dressing and whisk to combine.

Put your chicken in gallon zip-top bags and add enough marinade to each bag to completely cover the chicken.

Seal the bags, removing the excess air.

Put the bags in a large pan in the refrigerator and marinate 3-6 hours.

Remove the chicken from the marinade and drain.

Grill or smoke the chicken as you normally would.

Incredible Steak

Sun, 08 Nov 2009 06:36:00 +0000

Today I was on a monster steak mission, and I scored two huge top sirloins. These bad boys were about ten inches across and just shy of 1 1/2 inches thick. We're talkin' steaks that would almost make a cowboy blush.

For this beef extravaganza I decided to try pairing two steak preparations that I've previously featured – and my “Cowboy Top Sirloin”. I simply used each method in succession and the results were incredible. The steaks were perfectly seasoned throughout, with a great crust. These were select grade, but you'd never know it.

A New Guy Fieri Pork Recipe and a Giveaway

Sun, 10 Jul 2011 05:01:00 +0000

Preheat an outdoor grill for indirect medium heat. For a gas grill, remove cooking grates. Preheat grill on high. Turn one burner off. Place disposable aluminum foil pan over off burner and add 2 cups water. Replace grates. Adjust heat to medium (350°F). For a charcoal grill, place disposable aluminum foil pan on one side of charcoal grate; add 2 cups water. Build fire on opposite side, and let burn until coals are coated with white ash. Spread coals in grill opposite pan and let burn 15-20 minutes. Position cooking grate in grill.

Bacon-Wrapped Mushrooms with Artichoke Stuffing

Tue, 10 Mar 2009 05:15:00 +0000

Drain the artichoke hearts well. Dice them to about 1/3" until you have about one cup. Put the diced artichokes in a small bowl and add the olive oil, and both kinds of chile powder. Mix well and set aside.

Remove the stems from the mushrooms and use a teaspoon to gently hollow them out. You want to remove all of the dark gills and scrape down until you just start to see the white flesh. Fill each cap to just a little past level with the artichoke filling. Do not pack the stuffing more than just enough to fill the cap.

Southwest Slaw

Fri, 21 May 2010 05:04:00 +0000

Combine all of the dressing ingredients in a small mixing bowl with tall sides, or a large tumbler cup/glass.

Blend the ingredients well with a stick blender, then set aside.

Slice the green cabbage thin (just under 1/4") and put it in a large mixing bowl. You need about three cups.

Slice the red cabbage just like the green and add it to the mixing bowl. You need about 1 1/2 cups.

Southwest Creamed Corn

Tue, 05 Apr 2011 03:27:00 +0000

Start your grill and prepare for indirect cooking at medium-high heat (400-450º).

Roast the corn, turning occasionally, until some of the kernels start to brown and char.

Note: If you're using frozen corn, either partially thaw it, or expect additional cooking time.

Remove the ears to a platter, tent with foil, and let them rest about ten minutes.

Carefully cut the kernels off of each ear and put them in a large sauce pan.

All-Purpose BBQ Seasoning

Sat, 07 Feb 2009 21:47:00 +0000

Preheat your oven to 170°.

Pour the sea salt and dark brown sugar on a large sheet pan, mix well, and spread the mixture evenly over the entire pan.

Bake the salt/sugar mixture 60 minutes, or until the sugar is very dry.

Notes: Drying the sugar prevents clumping and ensures an even distribution in the final product. Drying it with the salt helps prevent the sugar from becoming a solid sheet. It's happened to me, and it's bad. That's how I developed this method.

Barbecued Chicken For A Crowd

Sun, 29 May 2011 05:31:00 +0000

Melt the jelly in a large sauce pan over medium heat, then remove the pan from the heat.

Add the barbecue sauce, vinegar and Tiger Sauce to the pan and whisk well to combine.

Cover the pan and set it aside.

Combine the seasoning salt, Old Bay, and poultry seasoning in a medium mixing bowl, and whisk to combine.

Lay one layer of drumsticks in each of two full-size disposable aluminum steam pans, alternating the thin and thick end of every other piece so that they fit together nicely.

Spatchcock BBQ Chicken

Sat, 31 Jan 2009 05:33:00 +0000

Start with a large clean cutting board. Remove your chicken from its bag. Pull the neck and innards from the cavity and rinse well (inside and out) with cold water. Shake off the excess water and set the chicken on a double layer of paper towels on the cutting board.

Turn the chicken over so that the back is facing you. Cut completely through the rib cage about 1/2" on either side of the backbone. This is where kitchen shears are highly recommended. Be very careful if you are using a knife. Discard the backbone, or keep it to make broth or stock.

Guinness® BBQ Sauce

Thu, 18 Mar 2010 05:01:00 +0000

Add the beer and garlic salt to a medium sauce pan and whisk to combine.

Heat the pan over medium heat, add the remaining ingredients, and whisk to combine.

Simmer until the sauce is reduced by half (about 15-20 minutes) and set aside to cool.

Brush it on your carnage of choice during the last 5-10 minutes of cooking.

Enjoy!

(makes about 1 1/4 cups)

Maple Ancho Glaze

Wed, 23 Mar 2011 04:42:00 +0000

Heat the syrup and butter in medium sauce pan over medium heat.

When the butter is melted add the remaining ingredients.

Bring just to a boil then reduce the heat to medium-low and simmer 10 minutes.

Remove from the heat and let cool.

Brush on the carnage of your choice just a minute or two before you take it off the grill.

Enjoy!

The Funky Cristo

Tue, 27 Dec 2011 20:39:00 +0000

Heat the butter large saute pan over medium heat until the butter is melted and starting to foam.

Cover the inside of each bread slice with the cheese.

Lay the ham on top of the cheese on one piece of the bread, and the turkey on the other.

Spread the jelly over the ham, then gently fold the two halves of the sandwich together to assemble it.

Whisk the egg and milk well in a flat shallow pan large enough to allow the sandwich to lay flat. Put the sandwich in the egg mixture for about five seconds, pressing down gently. Turn the sandwich over and repeat on the other side.

Beer-Battered Brat Lolipops with Spicy Kraut Mustard

Sun, 03 Feb 2013 07:35:00 +0000

Start your grill and prepare for indirect cooking over medium heat (325-350º).

Grill the brats indirect for about 15-20 minutes, or until the internal temperature reaches 145º. Remove the sausages from the grill to a platter and let cool.

Heat the frying oil in a large heavy pot (I recommend cast iron) to 360º.

In a medium mixing bowl beat the egg white to light peaks. Add the flour, ale, baking powder and seasoned salt. Whisk to combine and set aside.

Grilled Zucchini Fries

Fri, 09 Jul 2010 18:00:00 +0000

Wash the zucchini under cold water and drain well.

Trim about 1/8" from the stem of each squash.

Square each zucchini by removing a sliver from each side.

Combine the seasoning, oil, vinegar and pepper in a large zip-top bag.

Seal the bag and shake to combine the marinade ingredients.

Add the zucchini to the bag, seal, and set aside for one to two hours.

Prepare your grill for direct cooking at medium heat (about 350º).

Competition BBQ 101: The Gear

Sat, 31 Jan 2009 20:43:00 +0000

The dark days of the competition barbeque off-season are almost behind us. Soon all the various BBQ internet forums will be abuzz with preparations for our version of the NFL season. Oh, how I love spring!

Given this, I am going to start a series of posts to address the first-time competitor. This year will only be my fourth competition season, so I vividly remember what it's like to be a newbie. I strongly feel that we veteran competitors should 'pay forward' what we've learned to help the next generation, so to speak.

Stuffed Peppers on the Grill

Fri, 10 Jul 2009 21:32:00 +0000

Cook the rice according to the package directions and set aside.

In a large saute pan over medium heat, brown the ground beef and drain any excessive fat (leave some).

While the meat is cooking, cut the top off of each pepper (about 3/4"), and remove the veins and seeds.

Put the cooked beef in a bowl and set aside.

Note: If there is very little fat left in the pan, add a couple teaspoons of canola or vegetable oil.

Grilled Artichokes with Garlic-Chive Aioli

Sun, 15 May 2011 20:12:00 +0000

Combine all of the aioli ingredients in a small mixing bowl, whisk well, cover and refrigerate at least one hour to allow the flavors to marry.

Add about a gallon of cold water to a stock pot and stir in the lemon juice.

Rinse the artichokes well under cold water, then shake off the excess water.

Trim about 1/2" from the stem, and 1 1/2" from the top of one artichoke.

Who Doesn't Love Beef Ribs?

Thu, 21 Feb 2013 06:54:00 +0000

It's no secret that I absolutely love my Pit Barrel Cooker. The thing is brain-dead easy to use and it produces some seriously righteous barbecue. Last weekend I ran across some decent beef back ribs and I took the opportunity to spank them with the PBC love.

I love beef ribs. I'll take one good barbecued beef rib (OK, maybe two) over an entire rack of pork ribs any day. The problem is that good beef ribs are hard to come by these days. However, there are a few times each year where you can use the power of mass marketing to your advantage. Just wait until after any holiday where people might serve prime rib or ribeyes. It just so happens that Valentines Day is one of those times, so I capitalized on it not once, but twice. I found some decent ribs that weren't trimmed to oblivion (as they typically are) and at a price that was just this side of shoplifting.

Cucumber & Roasted Fennel Salad

Tue, 23 Apr 2013 06:16:00 +0000

Start your grill and prepare for direct and indirect cooking over medium-high heat (about 350-400º).

Roast the fennel on the indirect portion of the grill, and the peppers on the direct side. Remove the fennel when it is slightly soft and set aside on a cutting board to cool. Continue grilling the peppers turning them until they are charred on all sides. Remove the peppers to a zip-top bag, seal, and set aside to cool 15-20 minutes.

Competition BBQ 101: How It Goes Down

Tue, 17 Feb 2009 03:18:00 +0000

In the first installment of this series I covered the essential gear that you'll need for a competition.

In this post I'll provide a basic high-level overview of what to expect at a typical KCBS competition. There are other competition sanctioning bodies, but so far I have only cooked KCBS events, so that's all I know.

First and foremost, you need to know the KCBS rules very well before you arrive. You don't want to learn them the hard way via a disqualification. If you're not familiar with the rules, I suggest that you read them now. The rest of the information below will make much more sense if you understand the rules.

Memphis-style Country Ribs

Sun, 29 Aug 2010 04:53:00 +0000

Combine all of the dry ingredients (everything except the pork) in a small mixing bowl.

Blend the rub ingredients well.

Dust both sides of each “rib” liberally with the seasoning mixture and press it into the meat.

Let the “ribs” sit covered at room temperature for one hour.

Prepare your grill for indirect cooking at medium heat (about 350º). I used an approximate 70/30 mix of Kingsford Competition Briquets and Best Of The West oak lump charcoal, respectively.

Italian Beef

Tue, 19 Oct 2010 05:01:00 +0000

Trim any silverskin from the the roast.

Combine all of the marinade ingredients in a one-gallon zip-top bag, seal and shake well.

Add the roast to the bag and seal, removing as much excess air as possible.

Refrigerate at least eight hours, or preferably overnight.

Remove the roast from the marinade and let sit, covered at room temperature, for about 90 minutes.

Start your grill and prepare for indirect cooking over a medium fire (325-350º). I used oak lump charcoal.

Garlic Herb & Honey Butter

Sat, 03 Apr 2010 16:22:00 +0000

Preheat your oven to 325º.

Carefully cut off about 1/4" of the root end of the garlic head.

Make a loose foil nest that will hold the garlic cut-end-up (see the picture below).

Set the garlic in the nest and drizzle it with a little olive oil, then sprinkle with a dash of Kosher salt.

Roast on the center oven rack for one hour. Add an extra ten minutes or so if the head is overly large.

Grilled Chicken Cordon Bleu

Sun, 06 Dec 2009 22:57:00 +0000

Using the palm of your hand (or a meat mallet) on a hard surface, press down (or pound) the thick portion of each breast until they are fairly uniform in thickness (about an inch).

Carefully cut a horizontal pocket in the center of each breast using a very sharp knife (I recommend a paring or boning knife).

Note: Try not to cut through the outside of the breast.

Repeat the process for the remaining breasts.

Fried Agnolotti

Mon, 27 Apr 2009 04:28:00 +0000

Add two inches of oil to a large heavy pan.

Using a deep fry thermometer, heat the oil to 350º.

While the oil is heating, put the buttermilk and bread crumbs in two medium bowls.

Dip each agnolotti in the buttermilk, dredge well in the bread crumbs and place on a baking rack.

Once the oil is to temperature, drop half (six) agnolotti in the oil, waiting a few seconds between each one.

Sauerkraut & Pork

Thu, 28 Oct 2010 15:00:00 +0000

Preheat your oven to 325 degrees.

Season the pork with salt. You don’t need too much because there’s plenty in the kraut.

…then liberally with fresh ground coarse black pepper.

Peel and quarter the onions.

Heat your dutch oven over medium-high heat, add and heat the oil, then add two or three of the pork pieces. You don’t want to crowd the pan, so work in batches.

Cranberry-Orange BBQ Sauce

Fri, 16 Nov 2018 17:13:00 +0000

Combine all of the ingredients in a medium sauce pan.

Bring to a slight boil over medium heat, stirring frequently until all of the ingredients are well incorporated.

Reduce the heat to a simmer and let cook for five minutes.

If you're using whole berry cranberry sauce, blend the sauce well with an immersion blender.

Remove from the heat, set aside, and let cool.

Serve the warm sauce drizzled on your sliced turkey, or serve it on the side.

Cheater Homemade Pastrami

Thu, 22 Mar 2012 03:40:00 +0000

Combine the mustard, brown sugar, coriander and allspice in a small mixing bowl and whisk until the sugar is dissolved.

Remove the corned beef from the package, rinse very well under cold running water, then pat dry with paper towels.

Coat all sides of the corned beef with the mustard mixture then coat it completely and evenly with the pepper. Place in a lipped non-reactive pan, cover with plastic wrap and refrigerate overnight.

Western BBQ Burgers

Sun, 09 May 2010 05:16:00 +0000

Put the beef, BBQ seasoning, soy sauce and water in a large mixing bowl.

Use your hands to mix the ingredients very well. Yes, it's messy.

Divide the meat into six equal portions and form them into evenly-sized patties 1/2" thick patties (about six inches in diameter).

Sprinkle both sides of each patty with pepper.

Use your index finger to put a hole in the center of each patty and set them aside.

Cedar Plank Copper River Salmon

Wed, 03 Jun 2009 04:20:00 +0000

If you are a salmon lover, as I am, you have probably heard of the famed Copper River (sockeye) salmon. If not, you have a little while longer to get some, as the season runs from early May to early June. This is real deal wild Alaskan salmon and, yes, it lives up to the considerable hype.

As you can see in the picture (click it for a larger view), the flesh is very red. This is not a mild-tasting salmon. It has a full, rich nutty flavor. Those that are used to the sometimes anemic flavor of the typical farmed salmon might find it a little overpowering. If, however, you like your salmon to taste like salmon should, get some.

Patio Daddio Tri-tip

Thu, 19 Mar 2009 03:08:00 +0000

Tonight was an excellent case study in that age old axiom, “The best-laid plans of mice and men often go awry.” I don't know about you, but I often find that magic happens in the kitchen when there are no formal plans or pressure. That certainly proved to be the case for me tonight.

Here I had planned a wonderful send off meal for my family before they take to the sky headed to SoCal tomorrow. I had two nice tri-tip that I lovingly marinated in my “bold” rub. I then proceeded to lovingly overcook them because the probe of my thermometer failed me. I suspected that something was amiss, but rather than trust my gut, I fell victim to the dreaded thermometer fixation.

Braised Nectarines with Champagne Honey Caramel

Fri, 21 Aug 2009 14:45:00 +0000

Arrange the nectarines on a plate cut-side-up.

Sprinkle the cut-side of each nectarine half lightly with 1/2 tsp sugar

Season lightly with salt and very little pepper, and let sit 15-30 minutes.

Heat a cast iron skillet over medium heat.

When the skillet is hot, add the nectarines cut-side-down.

Cook until the flesh just starts to caramelize to a medium brown.

Add half of the water and 1 Tbsp of the butter.

Sweet-n-Sassy BBQ Almonds

Fri, 09 Jan 2009 04:42:00 +0000

Preheat your oven to 325*.

Line a large sheet pan with parchment paper, overlapping all sides if possible.

Mix all the dry ingredients, except the cayenne, in a small mixing bowl.

Whisk the egg white, water and cayenne together in a medium mixing bowl until just frothy.

Add the almonds to the egg mixture and stir well to coat.

Reserve 1/4 cup of the dry mixture.

Add all but the reserved dry mixture to the almonds and stir to coat well.

Fiesta Burgers

Fri, 20 Aug 2010 05:21:00 +0000

Combine all of the ground beef, the marinade mix, and the water in a medium mixing bowl.

Use your hands to mix the ingredients very well. Yes, it's messy.

Divide the meat into four equal portions and form them into evenly-sized patties 1/2" thick patties (about six inches in diameter).

Sprinkle both sides of each patty with pepper.

Use your index finger to put a hole in the center of each patty and set them aside.

Huevos Rancheros Burger

Fri, 15 Jun 2012 02:03:00 +0000

As promised, here's is my second entry in Johnsonville's No Ordinary Burger Contest, that I . This time out I use their chorizo patties to make a burger influenced by two classic Mexican dishes.

I'm not a fan of eggs, but I am a fan of chorizo and eggs. The mildly spicy pork sausage brings a lot of much needed flavor to the party. The idea of a chorizo and eggs burger immediately popped into my mind when I contemplated contest recipes. After I had thought of the eggs, huevos rancheros came to mind. In the end I thought that combining the two basic concepts would probably be a killer burger, and it certainly is.

Terodactyl Wings

Thu, 01 Jul 2010 23:19:00 +0000

Using a cleaver, cut off the tip of each wing.

Cut out the V-shaped web of skin from between the wing joints.

Lay the wings on a sheet pan and season each liberally all-around.

Cover and let marinate, refrigerated, at least two hours, or overnight.

Start your fire and prepare for indirect cooking at medium-high heat (375º-400º).

Add two small chunks of fruit wood (apple or cherry) to the fire about 10 minutes before you're ready to cook. Wood chips soaked for 30-60 minutes will work well, too. If you're using a gas grill, make a smoker pouch.

Thanksgiving Pockets

Sat, 27 Nov 2010 20:16:00 +0000

Preheat your oven to 350º.

Chop the turkey to about 1/4" and set aside.

Mix the mashed potatoes and mashed sweet potatoes in a bowl and set aside.

Flour your board or counter.

Roll one biscuit to about 7 inches in diameter, keeping it as circular as possible.

Smear two tablespoons of the potato mixture on one half of the pastry.

Thanksgiving Recipe Ideas

Wed, 21 Nov 2012 18:39:00 +0000

With Thanksgiving just around the corner I thought I'd share a round-up of my recipes in a sort of one-stop-shopping way. Here I think you'll find something that will add a unique twist to your Thanksgiving feast. If you try one of these recipes, please drop me a line in a comment and give me your thoughts.

Just click any of the images to get to the recipe.

Barbecued Meatloaf Redux

Sun, 16 Jan 2011 05:33:00 +0000

Prepare your grill for indirect cooking over medium-high heat (350-375º).

Poke 12-14 holes in the bottom of the foil pan. I used a knife and made slots about the size that a penny would fit through.

Wash your hands, and prepare to get messy.

Put the ground beef in a large mixing bowl and make a well in the center.

Add all of the remaining ingredients to the well.

Roll up your sleeves, get your hands in there, and mix everything evenly so that all of the ingredients are well incorporated. Be careful not to mix so much that the mixture turns to a pasty consistency.

Spicy Grilled Hummus

Tue, 31 Jan 2012 05:13:00 +0000

Start your grill and prepare for direct cooking over medium heat (325-350º).

Wrap the edges of a fine mesh rack with foil to ensure the chickpeas don't roll off while grilling. The girls and I have dubbed this “the bean corral”.

Combined the chickpeas, garlic and 2 teaspoons of the oil in a medium mixing bowl and stir to coat.

Arrange the chickpeas, garlic and lemon halves on the rack. Keep the bowl handy for later.

Candied Bacon & Praline Ice Cream

Tue, 24 Jul 2012 03:18:00 +0000

Combine the cream, milk, condensed milk and vanilla in a large mixing bowl and whisk well until all of the ingredients are completely incorporated. Cover and refrigerate.

Prepare your ice cream maker and freeze the ice cream per the instructions.

Gently fold the bacon and pralines into the soft ice cream and freeze in an airtight container until it hardens (3-4 hours).

Serve and enjoy! I served mine with a drizzle of a homemade maple caramel and some additional chopped bacon and pralines.

Patio Daddio Queso Dip

Fri, 06 Aug 2010 03:58:00 +0000

Brown the chorizo in a non-reactive skillet over medium-high heat.

Add the beans and bring just to a simmer.

Reduce the heat to medium-low, add the cheese and let it melt.

Add the milk, chili powder and hot sauce, then bring back to a low simmer.

Reduce heat to low.

Mash the beans gently with a potato masher and stir to recombine.

Serve warm with tortilla chips and enjoy!

Note: You can adjust the consistency of the finished dip by adding milk to make it thinner, or by letting it reduce to tighten it up.

Grilled Malibu Chicken

Sun, 21 Mar 2010 02:01:00 +0000

Put a breast in a gallon zip-top bag and pound the thick end until the entire breast is uniform in thickness, then move to a platter or rimmed sheet pan.

Repeat with the remaining breasts.

Season both sides of each breast with the BBQ seasoning, cover and refrigerate at least an hour.

Combine the butter, pineapple juice, mustard, honey, molasses, Worcestershire sauce and chili powder a medium mixing bowl and whisk until smooth, then set aside.

Barbequed Garlic

Sun, 22 Feb 2009 22:18:00 +0000

Use medium-large heads of fresh garlic. How do you know if garlic is fresh? Click the picture and it will be obvious. You want good tight white skin, firm cloves, and no gray or black spots.

Slice about 1/2-inch of the bottom (root end) of the head off and discard. Be very careful as it will take some effort to cut. You also want to be sure to leave the cloves as intact as possible. If some pop out, just put them back as best you can.

Turkey Udon

Sat, 30 Nov 2013 06:20:00 +0000

Thanksgiving is toast, but now we all have a common dilemma — leftovers. Typically my first leftover meal, aside from the obligatory midnight turkey sandwich, is turkey noodle soup. This year I decided to color way outside the lines and go with a Japanese version.

The first prerequisite for this recipe is a rich homemade stock. Making homemade stock is a great way to use the carcass, and homemade really does make a huge difference. Just say no to the box/can! If you're lazy and impatient like me, just follow <a href=“http://www.patiodaddiobbq.com/2010/12/pressure-cooker-stock.html" title=“Pressure Cooker Stock

How To: Smoke On A Gas Grill

Tue, 29 Mar 2011 04:35:00 +0000

The “formal” barbecue and grilling season is nearly upon us, and it recently occurred to me that I've never covered how gas grillers can add smoke to their cooking. Given that a lot of my recipes involve smoking, it's long past time for me to help y'all get your smoke on.

Just because you only own a gas grill doesn't mean that smoking is beyond you. While it's true that a gas grill will never give you that true barbecue flavor that you get from charcoal and/or wood, with a little effort you can get fairly close. Here I'll share several ways to take your gas grill to the next level.

Filipino-style Pork Buns

Wed, 23 Oct 2013 06:46:00 +0000

Put the cut papaya into a large bowl, toss with the salt and refrigerate for at least two hours, or overnight.

Rinse the papaya with cold water and wring as much water as you can from it (in cheesecloth really helps). Return the papaya to the large bowl and add the bell pepper, onion, carrots, ginger, and garlic.

Bring the vinegar just to a boil in a medium sauce pan. Add the sugar and stir until it dissolves. Add the pepper and chile, remove from the heat, and pour the liquid into the bowl. Toss the vegetables to coat well and portion into sterilized jars. Seal, let cool and refrigerate at least overnight, but preferably for a few days.

It's a Brat Fest!

Mon, 04 Aug 2014 04:45:00 +0000

We recently moved into a brand new La Casa Daddio, and my partners at Johnsonville were very kind to provide all of the fixins for our housewarming party. How can you go wrong with good friends and brats from the grill on a hot summer afternoon?

One problem of having a bunch of folks over for brats is that you have to keep them hot and moist as your guests show up. Nobody wants to stand around with that deer-in-the-headlights stare as they wait for you to grill them a brat, and the grill guy (me) doesn't want to deal with that pressure. What's a bratmeister to do? Well, this is where the “brat tub” is your friend. What's a brat tub, you ask? In short, you bring a pan full of beer and onions to a simmer with some butter right on the grill, and you drop your perfectly grilled sausages in the tub to stay hot, juicy, delicious and at the ready whenever your guest is in need of some brat-ness.

New Year Stew

Sat, 02 Jan 2010 05:52:00 +0000

Put the water, garlic salt, Creole seasoning, pepper, collard greens and ham hocks in a large heavy soup pot or Dutch oven over medium-high heat and bring just to a boil.

Cover, reduce the heat to medium low and cook one hour, stirring occasionally.

Add all of the remaining ingredients, except the blackeyed peas.

Increase the heat to medium-high and bring back to a simmer.

Cheater Chicken & Dumplings

Tue, 03 Mar 2009 04:00:00 +0000

Remove the skin from the chicken and pick all of the meat off. Cut/tear the meat into bite-sized pieces, and set aside.

Heat a stock pot over medium-high heat, add the celery, onions, and both salts.

Saute the onion and celery about three minutes, stirring often. You don't need any oil. Don't worry if it starts to brown and stick a little. The next step will take care of that.

One Bite Challenge: Asian Barbecued Salmon Canapes

Wed, 20 Mar 2013 16:59:00 +0000

Soak the cedar plank in warm water for one to two hours, making sure that it stays submerged.

Combine 1/2 cup of the chili sauce and the hoisin sauce in a small bowl, whisk to combine and set aside.

Start your grill and prepare for direct cooking over medium heat (375-400º).

Remove the plank from the water and pat dry with paper towels. Place the fish on the plank, skin-side down, and brush the flesh side with a light coating of the chili sauce mixture.

Lemon Herb Loaf Pan Chicken

Wed, 27 Apr 2011 04:57:00 +0000

Prepare your grill for indirect cooking over medium-high heat (350-375º).

Combine the lemons, garlic, herbs, and one tablespoon of the rub in a mixing bowl and stir to combine.

Combine the applesauce and Worcestershire sauce in a small bowl.

Remove the innards from each chicken, rinse them well, then pat the outside of each dry with paper towels.

Stuff each with half of the lemon, garlic and herb mixture.

Smear the entire outside of each chicken liberally with the applesauce mixture.

Asian Chicken on a Stick

Wed, 05 May 2010 05:48:00 +0000

Combine all of the marinade ingredients in a large zip-top bag, seal and shake gently to combine.

Add the chicken thighs to the bag, seal (removing the excess air) and squish the chicken around to ensure even coverage.

Put the bag in a bowl or baking dish and refrigerate for four hours.

Combine all of the glaze ingredients in a small sauce pan.

Bring the glaze just to a boil over medium heat.

Homemade Habanero Kielbasa

Sun, 02 Oct 2011 21:21:00 +0000

Combine all of the ingredients in a very large mixing bowl and stir well to combine.

Split the meat mixture into three equal portions, put each portion into a gallon zip-top bag and refrigerate overnight.

About 90 minutes before you're ready to grind and stuff the sausage, move the bags of meat to the freezer, along with your meat grinder parts (I use grinder and stuffer attachments for my KitchenAid mixer).

Broiled Lamb Chops with Guinness® BBQ Sauce

Wed, 17 Mar 2010 06:20:00 +0000

Add the beer and garlic salt to a medium sauce pan and whisk to combine.

Heat the pan over medium heat and add the chili sauce, brown sugar, vinegar, Worcestershire, Pickapeppa, and honey.

Whisk the sauce ingredients together and bring to a simmer.

Simmer until the sauce is reduced by half (about 15-20 minutes) and set aside.

Season both sides of each chop with salt and pepper and let sit at room temperature for 20-30 minutes.

Grilled Chicken Rigatoni Florentine

Mon, 31 Jan 2011 04:50:00 +0000

Trim any excess fat from the chicken thighs.

Season both sides of the chicken evenly with the garlic salt and the black pepper.

Set aside and let sit 30 minutes at room temperature.

Start your grill and prepare for direct cooking at medium-high heat (400-450º).

Cook the pasta per the package directions until it is just shy of al dente, then drain it well.

Note: You want the pasta a little underdone because it will finish cooking when it's baked.

Sherry-Shallot Glaze for Chicken

Sun, 12 Aug 2012 05:51:00 +0000

Heat the olive oil in a medium sauce pan over medium heat until it just starts to shimmer.

Add the shallots, garlic salt and pepper to pan. Cook 3 minutes, stirring occasionally.

Add the sherry and vinegar to the pan. Increase the heat to medium-high and cook 5 minutes.

Whisk the mustard, tomato paste and honey into the pan. Reduce the heat to medium and cook another 5 minutes, stirring occasionally.

Barbecued Baloney

Wed, 13 May 2009 03:31:00 +0000

Start your fire and prepare for indirect cooking at medium heat (about 225º).

Score one side of the baloney in a crosshatch pattern (see the picture above) about 1/8" deep.

Smear the entire ring of baloney with the mustard.

Dust all sides of the baloney with the seasoning.

Cook the baloney indirect for about 90 minutes, without turning.

Brush the entire ring with the BBQ sauce and cook another 15 minutes.

Brat Burgers with Beer & Onion Slaw

Sat, 09 Jun 2012 22:51:00 +0000

Here is my first entry in Johnsonville's No Ordinary Burger Contest, that I . For this burger I twist up the classic traditional combination of brats, beer, onions and kraut (well kinda).

The idea behind this burger is to keep things simple, but not at all ordinary. For the slaw I use reduced American-style beer as a braising liquid for sliced red onion, and also as the base for the dressing. I then add some spicy brown mustard, black pepper and shredded cabbage. The result is a nice balance of sweet, tang, and crunch with a hint of bitter that perfectly compliments the rich bratwurst.

Review: Kosmo's Q Chicken Soak

Fri, 12 Mar 2010 04:21:00 +0000

You might remember that I've recently reviewed both the and pork injections from Kosmo's Q. This time out I'll be giving my thoughts on the relatively new Chicken Soak product from Kosmo.

Let me be clear in saying that I am a huge fan of brining poultry. I won't get into all the science of osmosis and the denaturing of protein here, but suffice it to say that it really works wonders. The bottom line is that it adds a ton of flavor and moisture to what can often otherwise be dry and boring meat.

Bush's Gameday Grub: Memphis Dry-Rubbed Wings

Thu, 27 Oct 2011 00:15:00 +0000

Combine all of the rub ingredients in a large mixing bowl and mix well with a hand mixer or stand mixer.

Divide the wings into three equal batches in gallon zip-top bags. Add 1/3 cup of the rub to each bag, seal and shake to coat the wings evenly.

Refrigerate the bags of wings in a lipped sheet pan for at least two hours, or overnight.

Start your grill or smoker and prepare for indirect cooking at 250-275º.

Big Bold Barbecued Beef Short Ribs

Wed, 30 Sep 2009 03:25:00 +0000

Mix the seasoning ingredients well in a small mixing bowl.

Put the ribs in a large baking dish

Coat the ribs with the Worcestershire sauce just enough to wet them.

Dust all sides of the ribs liberally with the seasoning, cover and refrigerate two hours.

Start your fire and prepare for indirect cooking at 325º.

Souvlaki

Sun, 05 Jun 2011 05:58:00 +0000

Peel the cucumber, slice it in half lengthwise, then use a spoon to scrape out the seeds. This will help keep the sauce from being too watery.

Mince the cucumber, put it on some plastic wrap, and sprinkle with a bit of the salt.

Wrap the cucumber up in the plastic wrap and let sit for about 30 minutes. The salt will help draw some moisture out of the cucumber.

Spicy Sausage Relish

Sun, 05 Jul 2009 21:15:00 +0000

Mix all ingredients well in a stain-resistant sealable container.

Refrigerate two hours, or even better, overnight.

Keeps for several months.

Pulled Pork Pockets

Tue, 02 Feb 2010 21:32:00 +0000

Preheat your oven to 350º.

Wisk the egg white and water together in a small bowl and set aside.

On a floured work surface, roll each biscuit into a six-inch round.

Place about 1/3 cup of the pork on one half of each round and sprinkle it with a dash of the seasoning.

Fold the exposed half of each round over the filling and pinch and roll to seal the edge.

To Brine Or Not To Brine?

Sun, 18 Nov 2018 03:36:00 +0000

Being turkey season, the internet is seriously abuzz at this time of year with folks who are investigating the notion of brining their holiday bird. It seems people are on a seemingly never-ending quest for a better bird. The common refrain from people I talk to is, “So, what's the deal with this brining thing? Does it really make that big of a difference?”

In this post I hope to help explain why brining really is a very good thing indeed.

Finger Steaks

Thu, 08 Apr 2010 04:49:00 +0000

Note: If you're using round steak, tenderize it with a meat mallet first.

Season each side of the steak with a teaspoon of the seasoned salt/BBQ rub.

Combine the flour, the remaining seasoned salt/BBQ rub, and pepper in a small bowl and mix well.

Combine the the buttermilk, beer, egg and hot sauce in another bowl and whisk to combine.

Cut the steak into half-inch wide strips that are about three or four inches long.

Cornbread & Cranberry Stuffed and Grilled Chops

Sun, 29 Nov 2009 05:00:00 +0000

Mix the wine, 3/4 cup of the water, cranberries, and half of the ground pepper in a small sauce pan.

Bring the mixture just to a boil, remove from the heat, cover and set aside.

Grind the salt, sage, thyme, tarragon, and the peppercorns in a mortar and pestle or an electric coffee grinder dedicated to spices.

Prepare the stuffing according to the package directions and set aside to cool.

Sweet, Spicy & Sticky Asian Ribs

Tue, 04 Dec 2012 03:33:00 +0000

About 4 hours before you want to serve, start your smoker or grill and prepare

for indirect cooking over a medium fire (275-300º). I cooked over straight Kingsford Original briquets with no smoke wood.

Combine the rub ingredients in a small mixing bowl and whisk well until all of the ingredients are combined. Season both sides of each slab of ribs evenly with the rub. I put more on the meat side than the bone side.

Pork Tortas

Wed, 16 May 2012 05:49:00 +0000

Combine all of marinade ingredients in a large mixing bowl and whisk well until all of the ingredients are combined. Divide the pork into two gallon-size zip-top bags. Add half of the marinade to each bag, seal (removing the excess air), and refrigerate in a lipped pan (to catch any leakage) for a least 2, but no more than 4 hours.

Make the pickled onions by combining all of the ingredients, except the onions, in a large bowl and whisk until the salt and sugar are dissolved. Add the onions, cover and refrigerate for at least 2 hours.

Fried Creole Catfish Sammich

Sat, 23 Oct 2010 05:49:00 +0000

Combine all of the tartar sauce ingredients in a small bowl, mix well and refrigerate.

In a large heavy pan or fryer heat the oil to 350º. You'll obviously need enough to completely submerge the fish.

Prepare the fish per the fry mix package instructions.

Turn on your broiler.

Fry the fish until it is golden brown and crispy, about three to five minutes depending on the thickness.

Cut an split a piece of the bread large enough to just hold the fish.

Gyros On The Grill

Wed, 08 Sep 2010 04:18:00 +0000

Peel the cucumber, slice it in half lengthwise, then use a spoon to scrape out the seeds. This will help keep the sauce from being too watery.

Mince the cucumber, put it on some plastic wrap, and sprinkle with a bit of the salt.

Wrap the cucumber up in the plastic wrap and let sit for about 30 minutes. The salt will help draw some moisture out of the cucumber.

Ultimate Rib Glaze

Sat, 05 Nov 2011 19:05:00 +0000

Combine all of the ingredients in a medium sauce pan.

Bring to a slight boil over medium heat, stirring frequently until all of the sugar is dissolved.

Remove from the heat, set aside, and let cool.

Brush or drizzle on the ribs during the last few minutes of cooking.

Add additional coats as you like.

You can refrigerate the remaining glaze for up to two weeks.

Spicy Korean BBQ Pork

Wed, 15 Jun 2011 05:39:00 +0000

Note: You'll need a grill wok or a wire rack to sit on top of your grill grate. You can also stir-fry this in a wok or cast iron skillet on the stove top.

To aid in slicing, put the pork in the freezer for about 30-45 minutes.

Combine all of the marinade ingredients in a large bowl and whisk well.

When the pork is partially frozen, slice it across the grain to about a quarter inch.

Mexican Roadside Chicken

Fri, 07 Jun 2013 23:59:00 +0000

Put the chicken in a gallon zip-top bag and add the Sunny D® and salt. Seal the bag while removing the excess air. Slosh the bag gently to combine. Put the bag in a lipped baking dish or sheet pan (to catch any leaks) and refrigerate six hours, or preferably overnight.

About 90 minutes before you want to serve, start your grill and prepare for indirect cooking over medium heat (300-350º).

St. Louis Pork Steaks

Sun, 23 Sep 2012 06:39:00 +0000

Combine the salt, pepper and garlic in a small bowl and mix well.

Season both sides of each steak liberally with the seasoning, then place them in zip-top bags and refrigerate at least three hours, or overnight.

Start your grill and prepare for direct cooking over high heat (450-500º). Sear the steaks on each side.

While the steaks are searing, combine the beer and barbecue sauce in a large bowl and whisk to combine.

Patio Daddio BBQ Sauce v6

Thu, 16 Dec 2010 05:25:00 +0000

Combine all of the ingredients in a large sauce pan.

Tip: I use the water to rinse out the chili sauce bottle.

Bring the sauce just to a boil, whisking occasionally.

Reduce the heat to medium-low.

Simmer about 30 minutes, or until the sauce is reduced by about 1/4.

Remove the pan from the heat and the sauce let cool to room temperature.

Store in an airtight container and refrigerate for up to a month.

Cowboy Chop au Poivre

Tue, 10 Jun 2014 07:54:00 +0000

Season all sides of the steak with about two teaspoons of salt.

Lightly oil all sides of the steak and coat each side and the edges with as much of the pepper as will adhere.

Let the steak sit at room temperature for about 30 minutes.

While the steak is sitting, preheat your grill for indirect heat at medium heat (about 300º)

Grill the steak indirect until the internal temperature is about 15º below your desired final doneness (about 30 minutes for a final medium-rare), flipping once at the halfway point.

Grilled Cheese-Steak Quesadilla

Thu, 12 May 2011 05:38:00 +0000

Start your grill and prepare for direct cooking at medium heat (300-350º).

Heat a medium saute pan over medium-high heat, add the olive/canola oil, and let heat for 30 seconds.

Add the peppers to the pan and saute for two minutes, stirring/tossing frequently.

Add the onions to the pan and continue cooking for two minutes, stirring/tossing frequently.

Add the mushrooms to the pan and continue cooking for three minutes, stirring/tossing frequently.

BBQ Crackers

Thu, 15 Oct 2009 06:12:00 +0000

Preheat your oven to 250º.

Add the oil and all of the seasoning ingredients to a large mixing bowl and whisk to combine.

Add the crackers to the bowl and gently toss to coat all the crackers completly.

Spread the crackers evenly on a large sheet pan.

Bake on the center rack for 25 minutes.

Remove from the oven, let cool and store in a large zip-top bag.

4-Layer Barbecued Game Hens

Fri, 30 Jul 2010 19:00:00 +0000

Combine the hot water and salt in a large bowl and stir until the salt is dissolved.

Add the ice, nectar and Montreal Chicken Seasoning to the bowl and mix well.

Add the hens to the brine, cover and refrigerate six hours.

Note: Make sure that the birds are completely submerged.

Once the hens are done brining, remove them from the liquid, drain them completely and pat them dry with paper towels.

Grilled Watermelon & Fennel Salad with Charred Lemon Vinaigrette

Fri, 19 Aug 2011 20:35:00 +0000

Quarter the watermelon slice, arrange the wedges in a single layer in a gallon zip-top bag, and freeze for about two hours.

Once the watermelon is frozen, and about 30 minutes before you're ready to serve, start your grill and prepare for direct cooking over medium-high heat (about 350-400º)

Cut out as much of the core of each fennel quarter as you can while leaving enough to hold the layers together.

Praline Bacon!

Sat, 16 Apr 2011 19:22:00 +0000

I've taken my Pig Candy recipe to a whole 'nother level. It's the same sweet, salty, smokey and slightly spicy base recipe, with the added flavor of caramel and crunchy pecans.

As I say, this isn't so much a new recipe as it is an extension or adaptation of the previous recipe, so I won't repeat the base recipe here. Instead I'll just mention the added ingredients and steps.

Game Day Italian Sausage Sliders

Tue, 02 Apr 2013 18:01:00 +0000

Start your grill and prepare for direct and indirect cooking (heat to one side) at medium heat (350-375º).

Grill the onions and peppers until they are softened and charred on both sides. Remove them from the grill and set aside.

Line the bottom of the 13"x9" disposable aluminum baking pan with parchment paper (I didn't, but should have). Slice the rolls in half horizontally and put the bottoms in the pan. Spread the marinara sauce evenly over the bottom half and sprinkle evenly with cheese. Remove the tops from the peppers and rough chop them along with the onions. Spread the pepper and onion mixture over the cheese. I added the peppers and onion during the assembly, which was dumb.

Sausage-Stuffed Pepper Kabobs

Sat, 28 Jul 2012 02:18:00 +0000

Note: If you use wooden skewers be sure to soak them in water for at least an hour before assembling your kabobs. This will help to prevent them from burning.

Whisk together the honey, butter and Worcestershire sauce in a small bowl and set aside.

Insert each piece of sausage into a ring of pepper as best you can. As the pieces of pepper get smaller you will have to trim the sausage pieces to fit. Some of the rings will split, but that's fine.

Hot & Fast BBQ Beef Brisket

Wed, 04 Feb 2009 05:23:00 +0000

Remove the brisket from the cryovac bag, rinse well with cold water and pat dry. Put it on the cutting board fat-side-up on a double layer of paper towels. This brisket was 15 ½ pounds in the bag. I like to use a 6-inch flexible boning knife for trimming. You'll see why as we progress through the process.

The first order of business in trimming is to shave the fat layer down to a reasonable thickness. Seasoning and smoke can't penetrate fat. However, it will act as an insulation layer to protect the meat when we cook it. I try to get it to about ¼-inch, but you can see it's an inexact science.

Pulled Barbecue Beef (Chuckie)

Fri, 16 Apr 2010 01:26:00 +0000

Season all sides of the roast liberally with the BBQ seasoning and pat it to make sure it adheres.

Put the roast in a large zip-top bag and refrigerate for 2-4 hours.

Start your fire and prepare for indirect cooking at medium-high heat (350-375º).

Roasted Vegetable & Smoked Sausage Penne

Sun, 04 Oct 2009 04:43:00 +0000

Preheat your oven to 375º.

Mix all of the vegetables, garlic, olive oil, salt and pepper well in a large mixing bowl.

Spread the vegetable mixture evenly on a large sheet pan.

Roast the vegetables on the middle oven rack for 15 minutes.

Add the sausage to the top of the vegetables and roast another 20 minutes.

Cook the pasta according to the package directions, reserving 1 1/2 cup of the cooking liquid.

Cucumber & Red Onion Salad

Sun, 27 Sep 2009 21:48:00 +0000

Combine all ingredients in a large mixing bowl.

Toss to combine all the ingredients, until the sugar and salt are dissolved.

Cover and refrigerate overnight (or at least three hours), tossing occasionally.

Serve and enjoy.

Cowboy Top Sirloin

Sun, 13 Sep 2009 21:01:00 +0000

Note: If you can't find the Worcestershire pepper, just rub the steaks with a little Worcestershire sauce before seasoning.

Mix the seasoning ingredients in a small bowl.

Dust both sides of each steak liberally and pat the seasoning to ensure it adheres well.

Let sit covered at room temperature for an hour.

Fire your grill up to 500* and let the grates get rocket hot.

Swab the grates quickly with canola oil.

Rattlesnake Tails

Tue, 01 Sep 2009 03:57:00 +0000

Wash the Anaheim chiles and cut the stem ends off so that they are of equal length.

Cut a long V-shaped sliver out of one side of each chile. Start at the cut end, about 1/4" wide and end about an inch from the tip. The intention is to get them to open enough to seed, de-vein and stuff.

Remove the seeds and veins from each chile.

Mix all of the remaining ingredients, except the bacon, well in a large mixing bowl.

Pomegranate Chile Lime Glaze

Sun, 15 Mar 2009 03:56:00 +0000

Combine the pomegranate juice, sugar and lime juice in a medium non-reactive sauce pan over medium-high heat. Do not use aluminum of any kind – not even anodized. Think stainless steel.

Stir the mixture well and let it come barely to a boil, stirring until the sugar is disolved.

Reduce the heat to medium-low and simmer until the liquid is reduced in volume by half (about 70-90 minutes).

Remove the pan from the heat, add the remaining ingredients, and mix well.

Slammin' Salmon

Mon, 08 Mar 2010 05:46:00 +0000

Soak the cedar planks in warm water for about two hours. Make sure they stay submerged.

About 30 minutes before you are ready to start cooking, start your grill and prepare for direct cooking over a medium-hot fire (375-400º)

Cut the salmon filet in half width-wise.

Season both sides of each half lightly with salt and pepper and brush with a light coat of oil.

Place each half of the filet on a cedar plank with the skin-side down.

Daddio-Fil-A

Tue, 15 Jan 2013 22:44:00 +0000

Pound the thick end of each chicken breast until the entire breast is of equal thickness, cut each breast in half width-wise and put the pieces in a gallon size zip-top bag. Add the buttermilk, hot sauce and 1 tablespoon of the salt to the bag. Slosh the bag gently to combine all of the ingredients and to coat the chicken completely. Seal the bag while removing as much of the excess air as possible. Place the bag in a lipped pan (to catch any leakage) and refrigerate at least six hours, or overnight.

General's Grilled Chicken

Sat, 25 Apr 2009 04:06:00 +0000

Rinse all of the chicken pieces well under running cold water and pat dry with paper towels.

Coat all sides of each piece of chicken liberally with the Phad Thai seasoning and a sprinkle of the seasoned salt.

Put all the chicken in a gallon zip-top bag and refrigerate for at least two hours.

Combine all the sauce ingredients in a medium mixing bowl, whisk well to combine, and set aside.

Finger Stickin' Chicken Sauce

Tue, 22 Feb 2011 06:19:00 +0000

Chicken wings are certainly all-American. It seems like everyone and their dog has at least one wing sauce, and often many. All too often your choices are limited to sweet-and-wimpy or rip-your-lips-off hot. Here's my alternative that gives you a little of each.

This sauce gives you sweet and sticky, with just enough heat. The heat isn't just spicy, but it also has a more interesting and deep spicy flavor. I guess you could describe it as “sophisticated heat”.

Beer-Battered Onion Rings

Mon, 02 Jan 2012 04:22:00 +0000

Add the buttermilk and hot sauce in a large flat-bottom container, and whisk well to combine.

Add the onion rings to the buttermilk mixture, arranging them so that they are submerged. Cover and refrigerate at least two hours, or overnight.

About 45 minutes before your ready to serve, heat the oil in a deep-fryer or a large heavy pot to 365º. I used an enameled cast iron Dutch oven.

Butternut-Ale Soup

Sat, 24 Nov 2012 05:59:00 +0000

Preheat your oven to 350º.

Combine the squash, oil, 2 teaspoons of the salt, pepper, ancho and nutmeg in a large mixing bowl. Toss/stir to mix well, then spread in a single layer on a sheet pan. Roast in the oven until the squash is very tender and lightly browned and slightly crispy around the edges, about 1 hour.

Combine the beer, remaining 1 teaspoon salt, ginger, and cumin in a stock pot, bring to a moderate boil over medium-high heat and reduce by 1/2.

Cheesy Garlic Bread

Thu, 03 Mar 2011 04:28:00 +0000

Who doesn't like great garlic bread? Yeah, pretty much nobody with normal taste buds. This recipe is packs a few extra ingredients (OK maybe a lot) that bring some new flavor dimensions to what can otherwise be mundane.

This bread is as comfortable alongside a nice grilled steak as it is with a plate of pasta, or even just a salad. You can even grill it (after it bakes) for a little more rustic flavor.

Beans For A Crowd

Fri, 28 Jan 2011 14:50:00 +0000

Preheat your oven to 325º.

Heat a medium pan over medium-high heat.

Add the bacon fat/oil and let heat 30 seconds.

Add the onions and cook until they are translucent and just barely starting to brown on the edges.

Remove the pan from the heat.

Add all of the other ingredients, except the beans, to the pan and stir to mix well.

Add the beans (do not drain them) to a large deep baking dish.

Asian Barbecue Glaze

Sat, 06 Mar 2010 23:47:00 +0000

Add all of the ingredients, except the water, to a small sauce pan.

Put the pan over medium heat and bring just to a simmer.

Let it simmer for five minutes, then remove from the heat.

Put the sauce in a small bowl or jar and add the water.

Blend with a stick blender for just a few seconds to get rid of any cherry chunks.

Let cool and use as you would any glaze, and enjoy!

Grilled Ratatouille

Thu, 23 Aug 2012 05:14:00 +0000

Combine all of the ingredients, except the thyme, in a large mixing bowl and toss so that everything is coated with oil and well combined. Set aside.

Start your grill and prepare for direct cooking over medium heat (350-375º).

When the grill is ready, spread all of the vegetables on the grate in an even layer. Cook with the lid closed about five minutes. Keep the mixing bowl available.

Gently flip the pile of veggies over and cook, with the lid closed, about another 5-10 minutes, or until the peppers and onions are soft.

Ranch-ifried Zucchini

Mon, 25 Feb 2013 04:34:00 +0000

Cut the zucchini in half then slice each half into thick French-fry-size sticks, about 1/3" thick. Lay the pieces in a single layer in a shallow casserole dish (9" x 13"). Sprinkle the dressing mix evenly over the zucchini and stir the pieces to evenly coat them. Cover with plastic wrap and let sit 45 minutes at room temperature, stirring occasionally.

Heat the frying oil in a large heavy pot (I recommend cast iron) to 360º, and preheat your oven to 200º.

Spicy Grilled Chicken Tortilla Soup

Fri, 13 Apr 2012 22:19:00 +0000

Remove the chicken from the bones (reserve the bones), chop to 1/2", cover and refrigerate.

Combine the water, reserved chicken bones, onion, carrot, celery, bay leaf, and peppercorns in a large stock pot. Bring to boil, reduce to simmer, and cook uncovered for two hours. Strain the stock and set aside.

Heat the oil in a large pot over medium heat. Add the chicken, garlic and hot sauce, and cook two minutes, stirring frequently.

Carolina Bold Gold

Mon, 29 Oct 2012 05:21:00 +0000

Combine all of the ingredients in a mixing bowl and whisk to combine. Blend with a immersion/stick blender.

Cover and refrigerate for up to a month.

Makes about 2 cups

Chipotle Lime Steak

Sun, 03 Oct 2010 05:21:00 +0000

Combine all of the ingredients except the oil in a gallon zip-top bag and seal, removing all of the excess air.

Slosh the bag, and massage it with your hands to get all of the ingredients combined.

Refrigerate for at least two hours, and up to four hours.

Start your grill and prepare for direct grilling over medium-high heat (400-450º).

Remove the steak from the bag and pat each side dry with paper towels.

Hungarian Braised Short Ribs

Thu, 14 Jan 2010 23:21:00 +0000

Preheat your oven to 325º.

Put the ribs on a sheet pan and season all sides liberally with the salt and pepper.

Heat the oil in a large Dutch oven over medium heat. Add half of the ribs to the pot and brown them nicely on all sides (2-4 minutes per side). Move the browned ribs to a sheet pan and repeat with the remainder.

The Real Deal Santa Maria Tri-Tip

Tue, 21 Jun 2011 05:21:00 +0000

If your tri-tip are not trimmed of excess fat, trim them down to 1/8 fat at most. I got mine at Costco and they were very nicely trimmed.

Mix the rubs or seasoning ingredients well in a small mixing bowl.

Season both sides of each tri-tip generously with the rub/seasoning.

Put the roasts in a lipped pan, cover them loosely with plastic wrap, and let them sit at room temperature for about an hour before cooking.

Patio Daddio

Sat, 29 Aug 2026 05:09:15 +0000

I’m John Dawson, the cook behind Patio Daddio BBQ. This is where I share a bunch of my recipes for barbecue, grilling, outdoor cooking, and the kind of food that gets people gathered around the table.

I like solid technique, honest opinions, and recipes that work in a real backyard and kitchen. Here you’ll find nothing fancy for the sake of being fancy, and forget pretentious. It’s all about the simple idea that good food is better when it brings people together.

Onion Marmalade

Sat, 15 May 2010 20:15:00 +0000

Peel the onions then cut them in half from pole to pole.

Cut the halves into half-rings, keeping them together, then cut the half-rings into thirds. You should have about 3 1/2 cups.

Melt the butter in a medium sauce pan over medium-high heat.

Add the onions and cook them, stirring frequently, until they are just translucent (about five minutes).

Reduce the heat to medium, sprinkle the onions with the sugar and continue to cook them, stirring frequently, until they are just starting to brown (about five minutes).

Patio Daddio Sangria

Wed, 15 Apr 2009 03:15:00 +0000

Combine the wine and sugar in a large pitcher.

Stir until the sugar is dissolved.

Add the fruit and stir gently.

Just before serving, add the ginger ale and stir.

Serve over ice in a large wine glass.

Enjoy!

Tip: Roll the fruit on your counter under the palm of your hand before slicing. This will help release the juice and oils.

Beef Cheddar & Portabella Stromboli

Mon, 25 Jan 2010 21:32:00 +0000

Heat half of the oil in a large saute pan over medium heat.

Add the onions to the pan, season with one teaspoon of salt, and cook, stirring occasionally, until the onions are soft and just caramelized.

Add the bourbon and garlic to the pan, and continue cooking until all of the liquid is evaporated.

Remove the onion mixture to a plate and let cool.

Return the pan to the heat, add the remaining oil, let heat for about 30 seconds, and add the portabellas.

Fire-Roasted Corn Salsa

Tue, 06 Sep 2011 06:11:00 +0000

In a large mixing bowl, cut the corn off of the cob.

Tip: The corn tends to come off in sheets, so I use a pastry cutter to help break up the kernels. Just be careful not to mash the corn.

Add the remaining ingredients (avocados last) and mix well.

Refrigerate for at least two hours.

Serve and enjoy!

Tip: This salsa is great warmed and served over grilled fish or on fish tacos.

Funky Refried Beans

Fri, 23 Apr 2010 13:24:00 +0000

Heat the oil in a medium sauce pan.

Add the onions and saute until translucent.

Add the chile powder and saute until the onions just start to brown.

Add the Rotel and bring just to a simmer.

Add the beans and water then bring it back to a simmer.

Simmer covered for 30 minutes, stirring occasionally.

Mash the beans with a potato masher.

Smoky Black Bean Salad

Fri, 28 Aug 2026 17:25:00 +0000

In a large bowl, combine the rinsed and drained black beans, sweet corn, chopped red bell pepper, red onion, and fresh cilantro. Gently toss to mix.

In a small bowl, whisk together the smoked paprika, ground cumin, lime juice, and olive oil. Pour the dressing over the salad and toss well to coat.

Season with salt and freshly ground black pepper to taste. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to blend.

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