Outdoor Cooking Blog

This recipe is always a smash hit, especially with your traditional burgers and hot dog crowd. The secret is mixing up crumbled blue cheese and softened or whipped butter. Freezing it in the shape of a roll and then, punching a frozen slice the size of four stacked silver dollars, right into the middle of the burger, before grilling.

Blue Cheese Butter

• 1 (6oz) portion of Blue Cheese (crumbled)
• 4 tablespoons Whipped Butter at room temperature
• 1 Tablespoon of Chopped Fresh Parsley
• 1 Tablespoon of Chopped Fresh Oregano

Some Chicken Grilling Purist will not approve.

However, just because something is easy doesn’t mean it isn’t good!

I found an amazingly simple way to create great Honey Glaze chicken drumsticks or wings - especially when you are in a hurry.

It’s Shake ‘N Bake and you can HELP!

• 2.5 - pounds bone in Chicken. These can be an assortment of Drumsticks, Wings or Drummettes. Drummettes come out the best
• 1 Packet Kraft - Shake ‘N Bake - Tangy Honey Glaze Seasoned Coating Mix.

GRILLING TIP:
This is so easy, you won’t believe how good it taste. Clean and moisten the bone-in chicken under cold running water.

Follow the Kraft instructions by shaking that chicken in the included plastic bag with the powder packet of Seasoned Coating Mix. Shake one or two pieces of chicken at a time. Discard the remaining mix and plastic bag. Place the chicken in a platter and let it marinet in the fridge (covered, of course) for at least two hours.

Get the grill nice and hot, but allow the coals to gather their gray even coat - that tells you they are ready. You don’t won’t flare ups with the honey based seasoned coating. Cook this chicken with a covered grill or be ready for flare ups with your water bottle.

Bake (turning once in the middle of the baking time) for approx. 45 minutes. Check to make sure that the chicken is done to the bone using a meat thermometer. Medium usually is achieved at 150-160 degrees. A fork (when poked into the bird) should come out clean. Be careful, raw chicken is not for human consumption!

When it’s all done ENJOY with my favorite “Kraft Macaroni and Cheese!” This one is a favorite of the young ones as well as for the old!

This recipe is very simple to prepare, however timing and smoker temperature are absolutely key to perfecting the doneness of the ribs.

• 1 or 2 Full Slabs of Fresh Pork Ribs.
• 3-4 Tablespoons Worcestershire Sauce
• 8 Garlic Cloves (crushed with the flat of a knife)
• Half cup Olive Oil
• Garlic Powder
• Lemon Pepper
• Onion Powder
• Seasoned Salt
• One Onion Chopped and Marinated in 1 Tablespoon Olive Oil and One Tablespoon Tabasco

Rub each side of the ribs with the crushed garlic cloves. Create a marinate with the Worcestershire sauce and a half cup of olive oil. Pour this mixture in a large plastic bag. Insert the ribs and marinate for one or two hours in the fridge. Remove the ribs reserving the bag of marinade. Coat the ribs lightly, with Garlic Powder, Onion Powder, Lemon Pepper and Seasoned Salt. Add the marinated chopped onion into the seasoning bag. Carefully lay the ribs back into the bag. Add the half cup of olive oil, return to fridge. Turn the bag every hour for four to six hours (or even better - overnight).

On a good size smoker, over or next to medium smoking coals smoke the ribs, keeping an eye on your temparature gage. Once again timing is the key! Use your smoker’s recipe or guide book to determine the precise timing for the doneness you prefer. That’s all there is to it. Enjoy!

Mediterranean Marinade

• 1/4 cup fresh lemon juice
• 1/2 teaspoon hot pepper flakes
• 1/2 teaspoon cracked black pepper
• 1/2 teaspoon coarse kosher or sea salt (or to taste)
• 4 strips of lemon zest
• 3 cloves garlic, crushed with side of cleaver or minced
• 1/4 cup coarsely chopped fresh parsley
• 1/4 cup coarsely chopped fresh basil, cilantro, dill, oregano, or a mixture of four.
• 1/2 cup extra virgin olive oil

MAKES 1 CUP

Combine the lemon juice, hot pepper flakes, cracked pepper, and salt in a non reactive (glass, ceramic or stainless steel) bowl and whisk until the salt crystals are dissolved. Add lemon zest, garlic, parsley, and basil. Stir or whisk in the olive oil. The virtue of this marinade is its freshness. Stir again before using. Marinate the cut you will be grilling WITHIN 2 to 3 HOURS of making.

Excellent on pork chops and pork shoulder.

This is an excellent recipe that creates a mildly sweet and spicy flavor for pork chops.

• 1 or 2 - One inch to One and One Half Inch Pork Chops.
• 6 Tablespoons Teriyaki Marinade (I use “Kikkoman Teriyaki Marinade & Sauce”)
• 1/2 teaspoon per side of Chinese Five Spice
• Garlic Powder
• Garlic Pepper (Coarse Ground Blend)
• Onion Powder
• Seasoned Salt (for a nice mildly hot pepper flavor - try “Lawry’s Black Pepper Seasoned Salt”. This is Lawry’s regular Seasoned Salt with Cracked Black Peppers pre mixed).
• Dash of Tabasco (per side - optional)

Soak the chops in a glass dish or baking container, for 10 to 60 minutes in the Teriyaki sauce before using the dry spice. I like to pierce the meat with a fork for better absorption. One one side, lay down a nice coating of Onion Powder, top this layer with Seasoned Salt to your preference. Add a thin layer of Chinese Five Spice and wait a few minutes until the spices become moist so they adhere to the side. Turn chops and lay down a nice even coat of Garlic Powder. On top of the garlic powder coat the chop with a liberal sprinkling of Garlic Pepper. Dust this side with Chinese Five Spice (again). Marinate (covered in the refrigerator for at least two hours. Overnight is the best.

Grill chops on a single layer of ready coals If the fire is too hot and the chops begin to sear, sear first side for 1 minute, turn and sear for one more minute on the other side. Allow grill to cool to medium or cover grill. Cook for around 6-8 minutes per side. Use your barbecue’s user manual or a meat thermometer to determine doneness. 160 degrees at the thickest point of the chop is recommended. Keep in mind chops will cook for a few minutes even after removed from the grill, especially if covered with foil.

This recipe has a very subtle Asian flavor that also seems blended with the typical flavor of Middle Eastern grilled meat. Try it. You will like it!

Sent to us from W. David Griggs of Alcolu, South Carolina; this recipe is dedicated to Boots Varner (”made my first hash under his hand”).

• 3-4 lbs pork boston butt
• 1 lb chicken livers
• 5 medium potatoes
• 3 medium onions
• 1 bottle (24 oz) ketchup
• 1/4 cup prepared mustard
• 1/8 cup cider vinegar
• 1/4 cup brown sugar
• 8 cups water
• salt & pepper to taste

“You can cook the butt along with your hog, or add it, liver, potato, and onion to a pot and just cover with water, simmer for 30 minutes. Drain and cool.

Run all through a meat grinder. Add remaining ingredients and simmer 1 hr or till thickened and cooked through, stirring often. Thin with water. Should be the consistency of thick spaghetti sauce - one good spoonful should cover your serving of rice completely without dripping onto the plate - mmmm”.