Recipezaar: Midwestern U.S.,Barbecue recipes

Missouri Barbecue Sauce

Sat, 02 Feb 2002 08:38:16 -0500

Delicious barbecue sauce. -- posted by Nancy Sneed

Grilled Chicken Legs with Lemon and Pepper

Mon, 13 May 2002 18:41:38 -0400

Savoury chicken cooked on the BBQ.Perfect for those summer patio dinners. Prep times includes marinating time. -- posted by Divinemom5

Salmon Salad with Chive Vinaigrette

Tue, 18 Feb 2003 20:01:38 -0500

Source: Better Homes and Gardens Prep time is 1 hour soaking time and 20 minutes for the prep. -- posted by Gingerbear

Tenderloin for 2 - Topped with Herbed Cheese

Fri, 23 May 2003 20:01:42 -0400

I Received this from a Recipe Newsletter.Enjoy! -- posted by Rhonda O

Grilled French Bread

Mon, 02 Jun 2003 20:03:58 -0400

-- posted by Jess Scefing

Grilled Fresh Sweet Corn on the Cob in Husks

Thu, 03 Jul 2003 20:03:46 -0400

Check out my herbed butter Recipe #66040 or Recipe #88873 to brush on the corn. Prep time includes soaking time which is done in ice water to keep the sugars in the fresh corn from turning into starch. -- posted by ~Rita~

Herbed Corn on the Cob Grilled in Foil

Mon, 07 Jul 2003 20:06:40 -0400

Corn already seasoned so this is very easy to take for a picnic.No need to bring butter or salt. Just keep corn on ice till ready to cook because the sugar will turn to starch if it sits around. More reason to buy fresh as possible. Can be doubled or cut in half. Feel free to change the herbs. -- posted by ~Rita~

John and Erin's Beer Butt Chicken / Beer Can

Sun, 20 Jul 2003 20:05:37 -0400

This was our first attempt at beer butt chicken and it was awesome! You can change the flavor a bit by changing the beer you use. -- posted by Miss Erin

BBQ Cabbage

Tue, 05 Aug 2003 20:00:10 -0400

My husbands friend came to visit one night while we were BBQing and gave us this recipe. We invited him for dinner that night and he made the dish, and needless to say, I was hooked! I even got up the next morning and heated some for breakfast! Grilling this on a charcoal grill tastes best, but either will do. If there are left overs, it is good with shredded cheese over the dish. If you live in the north and don't want to brave the BLIZZARD!!, this can be done in the oven as well at 300 degrees for about 30 minutes (just watch for tenderness!). Cooking cabbage this way gives it a totally different flavor! -- posted by angela hollander

Chargrilled Chicken

Thu, 21 Aug 2003 20:03:50 -0400

-- posted by Old Magic1 Barfield

Braised Brisket With Onions & Garlic

Thu, 21 Aug 2003 20:03:53 -0400

-- posted by Old Magic1 Barfield

Barbecued Emu, Ostrich or Kangaroo Fillet

Thu, 21 Aug 2003 20:04:07 -0400

-- posted by Old Magic1 Barfield

Andy's Seven Season Hamburgers

Mon, 15 Sep 2003 20:00:41 -0400

-- posted by Andy Wold

Andy's Seven Season Hamburgers Especial

Mon, 15 Sep 2003 20:00:46 -0400

-- posted by Andy Wold

Caesar Potatoes

Mon, 15 Sep 2003 20:04:53 -0400

Kraft Foods www.kraftfoods.com -- posted by Andy Wold

Caesar Salad Beef Burgers on Garlic Crostini

Mon, 15 Sep 2003 20:04:58 -0400

Source: www.beef.org -- posted by Andy Wold

Iowa Grilled Breakfast Quail

Tue, 30 Sep 2003 20:56:21 -0400

Suprise your guests with this treat. -- posted by Iowahorse

Joe's Grilled Dove

Thu, 02 Oct 2003 19:59:57 -0400

From my buddy Joe -- posted by Iowahorse

Dove Kabobs

Thu, 02 Oct 2003 19:59:58 -0400

It's just dovely -- posted by Iowahorse

Marna's Killer Rib Rub

Fri, 03 Oct 2003 20:01:19 -0400

Not too sweet, not too spicy!! Just too easy for the great results. -- posted by marna

Easy Honey Ranch Burgers

Thu, 30 Oct 2003 20:01:32 -0500

Quick and easy! Enjoyed by kids and grown-ups alike. When you're looking for something tastier than plain burgers. My own creation. -- posted by Elizabeth

Arizona Cardinals Adobo Sirloin

Fri, 31 Oct 2003 20:00:42 -0500

A good steak deserves a good bite! Cook times approx depending on personal taste. -- posted by Iowahorse

Bad Attitude Barbecue Sauce

Fri, 31 Oct 2003 20:00:47 -0500

I've only had it on Guinea fowl,.but imagine it would be good on most anything,..turkey breast would be good. Cook times approx. -- posted by Iowahorse

Cleveland Browns Bbq Sauce

Fri, 31 Oct 2003 20:00:47 -0500

Has a slight zing that's super! -- posted by Iowahorse

Drake Bulldogs Superb Barbecue Sauce

Fri, 31 Oct 2003 20:00:48 -0500

A very good all purpose sauce with a bite. -- posted by Iowahorse

Mom's Rolled Flank Steak

Sat, 08 Nov 2003 19:59:54 -0500

I have carried this absolutely delicious secret around for years, making it for guests and relatives on occasion. It gets raves each time. Sue Domnick, a fine chef from Peoria, Illinois gets credit for creating this wonderful taste. -- posted by 'Lil Red

Chicken with Lemon Thyme Pesto

Mon, 26 Jan 2004 20:00:23 -0500

This recipe from Better Homes and Gardens. -- posted by Polar Bear

Bratwurst Tacos

Wed, 05 May 2004 20:00:51 -0400

A specialty of the Tejanos Mexican-American restaurant in Sheboygan, Wisconsin. Perfect for fun food! -- posted by Sue L

Queen City Metts

Thu, 03 Jun 2004 20:01:20 -0400

A Cincinnati tradition in grilling season with the added touch of a Wisconsinite. The smoked mettwurst is different from the German type, which is more spreadable. You may want to use smoked sausage or kielbasa if metts are not available in your area. Great for camping or grilling at picnic areas that allow fires. -- posted by Sue L

Grilled Bratwurst and Beer

Sun, 25 Jul 2004 20:00:16 -0400

I found this recipe in a Weber BBQ cookbook and liked it for it's simplicity and for the fact that I could let them cook away on the grill with a minimum of supervision. My guests loved them! The next day, I re-grilled the leftovers and they were just as good, if not better, than they were the night before. My brats were quite large with 4 of them to a pound so the serving size here is approximate. -- posted by Hey Jude

Garlic Ranch Chicken

Mon, 11 Apr 2005 09:22:16 -0400

This makes such moist and tender chicken! Before grilling, I sprinkled a little black pepper and some cajun seasoning on this. The prep time includes marinading in the refrigerator for half an hour, although it is better if you can do it longer. ***Edited to add OAMC Instructions at the end of the recipe. Thank you to *Maggie* and the OAMC Forum. :) -- posted by Vino Girl

Apricot-Ginger Pork Tenderloin

Tue, 12 Apr 2005 10:20:57 -0400

Apricot-Ginger Pork Tenderloin -- posted by ~Rita~

Grilled Pineapple Pork Chops

Wed, 13 Apr 2005 13:06:49 -0400

These are easy, sweet and tangy. -- posted by Kaarin

Spicy Filet Mignon With Grilled Sweet Onion

Sat, 30 Apr 2005 22:29:10 -0400

From Cooking Light (May 2005). -- posted by Vino Girl

Skillet "baked" Beans

Wed, 18 May 2005 12:35:53 -0400

Mock baked beans that can be made on the campfire, grill or stove. Canned beans "doctored" so that they dont taste like you just opened a can! -- posted by LAURIE

Grilled Salmon With a Citrus-balsamic Glaze

Fri, 20 May 2005 15:36:53 -0400

I love salmon! Can't wait to try this! (I just found this recipe among a million others that I had cut out of magazines a long time ago!) It says that the glaze can be stored covered in the refrigerator for up to 3 weeks. All you have to do is warm slightly before using, and can be served with many kinds of grilled or seared fish or meat. I went ahead and doubled the glaze part of the recipe because I like plenty of sauce on my salmon! -- posted by Bec

Marinated Grilled Salmon

Mon, 06 Jun 2005 13:26:29 -0400

I love salmon. From the Good Earth Restaurant in the Galleria, Edina, Minnesota. Preparation time includes time to marinate. -- posted by Bec

Jamaican Rubbed Chops

Mon, 20 Jun 2005 23:15:44 -0400

Have not tried this yet. I looked so good I had to post it. -- posted by Charlotte J

Wing's of Glory

Tue, 30 Aug 2005 14:46:40 -0400

Dry rubbed chicken wings that turn out crispy and addictive. perfect for the upcoming football season -- posted by King T

Shrimp Marinade

Mon, 26 Sep 2005 08:16:20 -0400

This is awesome for grilled shrimp! I had several marinade recipes for shrimp but didn't have all of the ingredients for one recipe so I combined them consisting of what I had. I was really surprised at the results! I get wonderful compliments for this recipe. Should marinate 1-2 lbs. of shrimp--adjust to taste. -- posted by ellem8675309

Cuban Pork Sandwiches

Mon, 03 Oct 2005 16:54:39 -0400

From a griling web site these are awesome! I love the fact that they are done on the grilland that a pork loin is something I aways have in the freezer. Cuban sandwiches feature a distinctive combination of marinated pork, ham, Swiss cheese, and dill pickles. Slice them in halves or quarters and arrange on a platter for great party fare. Char the buns on both sides for a "Media Noche" (midnight) version of this Cuban classic. We dont care for the charred buns but to each his own......prep time includes marinating time. -- posted by LAURIE

Skillet Cornbread With Bacon and Chives

Mon, 03 Oct 2005 16:55:42 -0400

Got this recipe off another website and originally I made it on the campfire, but dont try it unless you are campfire cooking savvy cause it does get tricky. Best done on a grill and with a cast iron skillet. This is great for breakfast with cheesy eggs, hash browns and a big slab of grilled ham, or with a big bowl of cheesy potato soup for lunch or supper! Any leftovers make a great addition for stuffing too. I have also added any leftover corn to the batter for added flavor. -- posted by LAURIE

Shiitake Skewers

Thu, 02 Mar 2006 17:45:40 -0500

A wonderful recipe adapted from Vegan Fusion. Yum! -- posted by Sharon123

Cheddar Cheese, Pretzel, Beer & Beef Hamburgers

Mon, 03 Jul 2006 23:56:30 -0400

Whats better then wet beer, salty pretzels, juicy beef, sharp cheese, sweet relish, and some hot, HOT, smoky, heat! Go a head a top with lettuce, tomato onion whatever you desire.;) -- posted by ~Rita~

Spicy Beer-Brined Pork Loin

Mon, 03 Jul 2006 23:56:49 -0400

Ever so tender, spicy, fruity, and sweet! -- posted by ~Rita~

Beer Wisconsin Bratwurst

Tue, 04 Jul 2006 20:26:47 -0400

Wisconsin loves them and Brats are great for any type of grilling or get togethers. And what better then cooked in a beer from MILWAUKEE. Known as the beer Capitol of the world! -- posted by ~Rita~

Grilled Cheesy Bacon & Chicken Sandwiches

Thu, 13 Jul 2006 12:48:20 -0400

These came about when DBF and I were camping and we were cleaning out the coolers! We had leftover BBQ's chicken and a few pieces of bacon from breakfast. Try them on the grill as they are not nearly as good done in a pan on the stove. Any cooked chicken will work, try it with a spicy fajita style or BBQ like we did! -- posted by LAURIE

All-American Hamburgers

Thu, 13 Jul 2006 13:32:13 -0400

Been making 1/4 pound burgers like this forever, and dont think its ever been posted here. One of our all-time favorites on the summer grill! We also love these with a slice of cooked bacon for a bacon cheeseburger. -- posted by LAURIE

Herbed Mustard Cornish Game Hens

Thu, 13 Jul 2006 16:03:09 -0400

These hens are great hot off the grill but they, I think, taste even better cold. I have a gas grill, so my grilling directions are kind of geared toward that type of equipment. Charcoal can be used, of course, just use an indirect method by moving the coals to the edges and placing the hens in the middle. Marinade time is 2-3 hours. -- posted by Hey Jude

Bistro Cheeseburgers

Thu, 13 Jul 2006 21:39:20 -0400

It cant get any better than these burgers! Cheese, bacon and a great spread...try adding an additional cheese in for added flavor! -- posted by LAURIE

Grilled San Antonio Pork Roast

Thu, 13 Jul 2006 21:52:49 -0400

Made this for the 4th of July and the sandwiches from it were wonderful! Great to put on the grill and let it go....we had it with potato salad and corn on the cob! -- posted by LAURIE

Nimrod's Baby Back Ribs

Mon, 24 Jul 2006 22:25:45 -0400

These are the best ribs I think I have ever made. They are fall off the bone tender and juicy with a tangy/spicy sauce that we loved. I started with a recipe from my Weber's Big Book of Grilling, tweaked it to our liking and experimented on the grill and finally, after 4-5 tries, came up with the perfect Baby Back Rib recipe, IMHO. Thus the name, Nimrod's Baby Back Ribs. For a hickory flavor, soak 2 handfulls of Hickory Chips in water for at least 30 minutes and add to the hot coals the last 30 minutes of grilling. I was hoping to get the cooking time exact, but it varied each time I made these. Hope you enjoy. Be sure to have lots of napkins on hand cause you will need them. You also will need a grill that you can cook using indirect heat. -- posted by ~Nimz~

Apple Butter-Glazed Chicken

Fri, 01 Sep 2006 16:34:51 -0400

We eat a lot of chicken and I'm always looking for new ways to fix it. My husband loves apple butter so when I found this recipe in The Chicago Tribune, I had to try it! The instructions are for cooking indoors, on a grill pan, but I cooked it outdoors on my gas grill. -- posted by Hey Jude

Roasted Vegetables on the Grill

Fri, 01 Sep 2006 16:36:34 -0400

I'm always on the lookout for veggie recipes for my vegetarian daughter. I loved this easy recipe, which can be made heartier by adding some grilled chicken pieces or smoked sausage slices (for the non-vegetarians of course!) The eggplants are "2 small eggplants" but I couldn't get that past the Zaar editor. -- posted by Hey Jude

Grilled Zucchini

Sat, 28 Oct 2006 09:04:51 -0400

This is a great and simple summer recipe as I am always looking for new things to do with all the zucchini out of my garden. I actually owe this one to my good buddy Mike, as he came up with it first. -- posted by Chef Curt

Grilled Porterhouse Steak With Paprika-Parmesan Butter

Sat, 18 Nov 2006 21:47:41 -0500

**Needs to Marinate** I was excited to find this recipe online. In my younger days I worked at a restaurant that served a delicious parmesan butter with all of it's steaks. This is so close to that very recipe. Try the Paprika-Parmesan Butter with all of your favorites steaks. -- posted by Brenda.

Buffalo Burgers

Wed, 02 May 2007 20:46:36 -0400

I just recently discovered ground buffalo and it makes delicious hamburgers! It's a leaner meat and has a unique & tasty flavor. These are a joint effort by my husband and I - I prepare the patties, he grills them to perfection. -- posted by packeyes

Houdini Burgers

Mon, 28 May 2007 22:56:01 -0400

Serve these to your guests and watch them disappear! This recipe was created by the Hot Plate Houdinis for Zaar World Tour III. The challenge was to create a burger representative of one of the regions of the United States. Since Houdini was from the Midwest, we developed this burger, which celebrates the barbecue styles of Missouri, both St. Louis and Kansas City. -- posted by megnbrycesmom

Potato Packs (For the Grill)

Tue, 05 Jun 2007 17:03:22 -0400

My dad made these when I was a kid; I watched, copied and modified his creation to make this scrumptious side dish for grill out nights. -- posted by packeyes

Chipotle Chicken Wings

Tue, 19 Jun 2007 21:59:18 -0400

These chicken wings are finger lickin' good! I had to find a way to eat my favorite snack with less fat so here it is! -- posted by Tiny_Toodles

My Favorite Burgers

Thu, 12 Jul 2007 22:11:09 -0400

I finally figured out how I like my burgers best. Give 'em a try and see if you like them this way, too. Tip: If you make the mixture ahead of time, make sure to put the burgers on the counter for about 10 minutes so you're not putting them on the grill ice cold. They cook better that way. -- posted by KissKiss

Grilled Taters

Thu, 12 Jul 2007 22:13:59 -0400

I can't think of a better way to make potatoes. These are buttery, a little crisp, and perfect with My Favorite Burgers (also on Zaar). They require Paula Deen's House Seasoning (I have provided the recipe below). You will have way more seasoning than you need for this recipe, but it's great to keep in a shaker next to your stove (it's a perfect seasoning on everything!). -- posted by KissKiss

Regular Chicken Breasts

Thu, 08 Nov 2007 23:40:16 -0500

Regular chicken breast, lightly seasoned. Good for the grill. -- posted by Jeronimo

Grilled Ham Steak

Tue, 27 Nov 2007 15:45:39 -0500

This is easy, tasty, and can be made with sugar free preserves. My DH and I love cinnamon so this glaze fits the bill. If you cannot buy a large ham steak, the thin ones work almost as well. Or you might buy a half ham and slice it into steaks at home. I have also just fried the steak on the stove, and then added the glaze to it. -- posted by WiGal

Randy's Bootz Steaks

Thu, 27 Dec 2007 19:25:41 -0500

From the Kansas City Steak Company Cookbook. Cooking time does not include the 2 hour marinating time. -- posted by AmandaInOz

Dj's Pork Loin Skillet

Wed, 19 Mar 2008 23:53:38 -0400

This a Pork Loin cooked in a skillet, but outside on the Grill. It is loaded with vegetables. I have tried this several times, changing it from time to time, but have settled on the following. Hope you enjoy it also. -- posted by Dj's Eagles

The Most Amazing Tasting Ribs in the World!

Thu, 17 Apr 2008 00:09:47 -0400

I actually got the basic idea from a Weber's Charcoal Grilling cook book, although I used a totally different barbecue sauce. This is the first time I've ever slow cooked ribs over charcoal and believe me - it really does make a huge difference. We've been doing ribs for years by boiling them, and then baking or barbecuing them and we've always enjoyed them. But slow cooking them over live fire just seems to add something that you can't get anywhere else! If you've got the time, and they're done right, you are going to love these! -- posted by Chef Ryoni

Honey-Lemon Glazed Grilled Chicken Wings

Thu, 01 May 2008 23:55:00 -0400

A tangy and sweet change from all those 'hot wings' we've been eating. -- posted by Bob Juen

West Indies Guava Barbecue Sauce

Fri, 16 May 2008 19:22:53 -0400

I created this recipe a few years ago and is my personal recipe. This sauce was meant to be put on ribs, but works on other things. -- posted by Sue L

Brined Mesquite Grilled Turkey Breast

Sun, 18 May 2008 01:20:09 -0400

Turkey is very tasty done on the grill. -- posted by Sue L

Polish Smoked Meatballs With Savory Kraut

Sun, 18 May 2008 01:51:34 -0400

It is important to use fresh sausage in this and not the presmoked type. Otherwise you will never shape it into meatballs. -- posted by Sue L

Grilled Balsamic Vegetables

Sun, 18 May 2008 02:39:43 -0400

You can substitute other vegetables for some or all of the vegetables in this (using mushrooms is an example). The technique stays the same. -- posted by Sue L

St. Louis Barbecued Pork Steaks

Tue, 27 May 2008 02:02:25 -0400

Grilling, then braising makes these barbecued pork steaks very tender. Economical pork shoulder steaks have a lot of flavor, but can be tough. Here's a popular St. Louis way to cook them until they're fork tender, a recipe I found at a web blog. You can also prepare these in the oven. For the grill you will need an aluminum roasting pan. I consider this more a method than a "recipe", so match the seasonings to your tastes. And, the thicker the steaks, the longer they need to cook. -- posted by ninja

Teriyaki Grilled Chicken

Wed, 28 May 2008 18:05:04 -0400

I have been making this version of Teriyaki Chicken for years. It is great both indoors and out. We like this with Wild Rice and either stir fried vegetables or plain old green beans. Prep/Cook times does NOT include brine or marinade times. -- posted by CindiJ

Quick and Tangy Chinese Barbecue Sauce

Wed, 04 Jun 2008 20:05:03 -0400

I made this up on the fly when I discovered I needed some Chinese barbecue sauce to go with some Chinese ribs I was making for ZWT4. -- posted by Sue L

Low-Sugar Apricot Barbecue Sauce

Sat, 14 Jun 2008 20:06:29 -0400

I love the flavor the apricot adds to the sauce. -- posted by Sue L

Jeff Probst's Oscar's Delight

Fri, 11 Jul 2008 16:34:07 -0400

Watched this dish being prepared on Live with Regis and Kelly and thought it sounded good to try. Prep/Cook time does not include marinating time. -- posted by CindiJ

Ww - BBQ Chicken Packets (5 Pts/Serving)

Tue, 19 Aug 2008 01:34:07 -0400

We love this recipe. We use a chipotle bbq sauce that is so perfect for this recipe. We keep making it over and over again. We'll continue to make this even when grilling season is over - we LOVE it...and you can do so many different things with this recipe. -- posted by Chef #879197

Grilled Honey Mustard Brats

Thu, 21 Aug 2008 14:27:48 -0400

These brats a really flavorful--and a nice change. -- posted by FloridaGrl

Apricot-Balsamic Glazed and Grilled Chicken

Wed, 27 Aug 2008 19:42:42 -0400

From Rachael Ray's Sept. '08 "Everyday" magazine, so you know it's savory and simple--all at once. Her recipe called for apricot preserves, but I'm using up MIL's Peach Jam, and we loved it just fine. Also, I used only 2 chicken breast halves (paillard-cut) for four of us and we had leftovers (our chickens are very large!), so adjust the recipe up or down accordingly. -- posted by Debber

Brats--Our Style

Thu, 28 Aug 2008 18:52:13 -0400

My husband and I used to boil brats in beer in the house before grilling, but have discovered that this method keeps them juicier and keeps the house from smelling like a brewery! Living in Wisconsin, we make these often during the summer and also a few times during the winter, when it's much less convenient to grill! We've been making all our brats this way for the past two or three years. We normally buy the large three pound packages of Johnsonville brats early in the summer and stock the freezer when the price is right, but this will certainly work for any other brat as well! Our children, ages 4 and 5, prefer these to hot dogs hands-down, and will sometimes each devour two of them in one meal! We like to serve these with corn on the cob, foil potato packets, grilled zucchini, or any other vegetable we can grill while the brats simmer! This is listed as 12 servings because there are 12 brats, but most people enjoy at least two brats! -- posted by SrtaMaestra

Beef Tenderloin Steaks With Bleu Cheese and Bacon

Sun, 21 Dec 2008 01:07:45 -0500

This is another one of those recipes that only looks like a fancy pants dinner. This cannot be easier. The tastes combine to make one great steak. Who could resist tenderloin with bacon AND cheese? Vegetarians, please close your eyes. I am not exactly sure on the grilling times, please let me know how long it took. -- posted by Jess4Freedom

Bacon Blue Cheese Burgers

Sun, 21 Dec 2008 01:09:42 -0500

Very moist and cheesy burgers! Perfect for your cookout or anytime. These were featured on the local news for tailgating recipes for the Packers at Lambeau Field. I usually use kaiser rolls for the buns, as these are nice and juicy. If they are in season, be sure to throw some sliced Vidalia onions on top. -- posted by Jess4Freedom

Chicago Ribs (America's Test Kitchen)

Tue, 06 Jan 2009 18:31:35 -0500

From Cook's Country episode 111, "Midwestern Favorites." Baby back ribs are the classic cut for this. -- posted by DrGaellon

Kellymac's Cowboy Burgers

Thu, 12 Feb 2009 23:51:20 -0500

These are a yummy twist on a regular old burger and have become my favorite way to make burgers. All of the ingredients are approximate and I usually just add what looks right so please make with regard to your own personal tastes! -- posted by KellyMac6

Smothered Steak Burger

Tue, 19 May 2009 01:59:41 -0400

Sauteed mushrooms, steak sauce, and Worcestershire sauce create robust flavors in this knife-and-fork burger. -- posted by kittycatmom

Starker's Bacon and Cheese-Curd Burger

Sun, 26 Jul 2009 10:19:49 -0400

This recipe was published in the January/February 2009 issue of Midwest Living. The recipe comes from Starker's Restaurant in Kansas City, MO. -- posted by Queen Dana

Peppery Pulled-Pork Sandwiches

Sun, 26 Jul 2009 10:22:14 -0400

This recipe was published in the January/February 2009 issue of Midwest Living. -- posted by Queen Dana

Grilled Country Style Pork Ribs

Sun, 09 Aug 2009 21:35:45 -0400

This is a marinade that for pork that has very good flavor -- posted by Rhonda K

Grilled Portabella Burgers

Wed, 12 Aug 2009 14:27:57 -0400

A favorite that never goes out of style. Adapted from Nettie's recipe. -- posted by Sue L

Gourmet Garlic Mojo Hot Dogs

Thu, 10 Sep 2009 01:43:29 -0400

Mojo is a cuban sauce made from the juice of sour oranges (or, in this case, a mix of orange juie and lime juice). It's atruly versatile- the sauce works as a marinade or salsa for beef, fish, pork, and poultry--so no wonder it tastes great with hot dogs, too. from Bon appetit. -- posted by College Girl

Gourmet Cheddar Hot Dogs With Cider Braised Leeks and Apples

Thu, 10 Sep 2009 01:44:36 -0400

Leeks and apples simmered in cider add a hint of sweetness-- nice contrast to the sharp melted cheddar. If you can find oblong pretzel rolls at your market, they'll make an ideal accompaniment to these English-style hot dogs. -- posted by College Girl

Luau Walleye

Tue, 15 Sep 2009 11:43:27 -0400

This is my personal take on a delicious recipe I found called Kashabowie Walleye at www.walleyecentral.com. Tender, moist walleye fish steam cooked on the grill or in the broiler. Falls apart with a fork almost instantly. Low maintenance preparation and quick cook time. serves 4-8 (depending on how hearty the appetites.) -- posted by Chef S. A. Curtwright

Caribbean Grilled Pork With Pineapple Salsa

Sat, 07 Nov 2009 18:52:26 -0500

The ripe, tropical flavors of this salsa couldn't find a better partner than the curry-inspired rub. Tastes wonderful on pork, chicken or turkey! Recipe from Pamela Anderson & Fine Cooking 79, pp. 42 July 1, 2006 edition. Have tweaked the recipe a bit!! See if you like it! :) -- posted by Manami

Stuffed Iowa Steaks (Pork Chops)

Wed, 09 Dec 2009 18:08:53 -0500

My local butcher used to cut these nearly 2 inch thick gorgeous pork chops. We would slice open the chop to the bone and stuff with a sweet savory sausage stuffing, these thick pork chops are a summer time hit. -- posted by Chummers

Grilled Pineapple Burger... Perfection on a Bun.

Mon, 25 Jan 2010 17:33:31 -0500

This can be made with turkey or ground buffalo meat. Serve with salt and vinegar potato chips and a fresh salad. -- posted by College Girl