Ok...all your BBQ NEEDS in ONE thread!!!

Got a tip for those wood chips???A trick for cooking something unusual???
Favorite Rub,marinade or just general recipe....here's where to share!!!

Looking for something specific???Post any searches here as well!!


(I'll be back later today to post more so look for this thread to FILL UP FAST)

??? GOT WOOD CHIPS ???

Ok...so when it comes to wood chips theres usually 2 big questions...

1---What chips with what meats???

Alder: Salmon, Turkey, Chicken
Apple: Chicken, Pork, Game
Cherry: Duck and other Poultry
Grapevine: Steaks, other meats, Seafood, Escargots
Hickory: Pork, Traditional American Barbecue
Maple: Poultry, Seafood, Pork
Mesquite: Texas-style Beef BBQ
Oak: Poultry, Seafood, Meat
Pecan: Southern BBQ
{another quick tip-Soak sprigs of fresh herbs in water, drain, and throw over coals or place on the grate next to cooking food for a great gourmet flavor}

and...

2---Hot to use them???

You can actually use them 2 different ways:
1-Soak the chips in a bowl of cold water to cover for 1 hour. Drain,and sprinkle 1 to 2 c onto the preheated coals just before you put on the food.

2- For gas grills,its best to soak as mentioned above and place the drained wood in either the smoker box,or metal pie tin. Place the box directly over one of the burners and preheat the grill on high til the wood starts to smoke. Then, lower the heat of the grill to the desired cooking temp and grill as normal.

1 tsp lemon pepper
½ tsp granulated garlic
½ tsp dry whole tarragon
½ tsp dry whole basil
1 ½ tsp paprika
1 tsp kosher salt
1 tsp light brown sugar

Process all in food processor and rub liberally over salmon before grilling.

Tip:
Seal extra in zip-lock bag ,will keep for 1 month at room temp.

Note to Amanda....ya gotta try this!!!

1/2 c balsamic vinegar
1/4 c soy sauce
3 Tbs minced garlic
2 Tbs honey
2 Tbs olive oil
2 tsp pepper
2 tsp Worcestershire sauce
1 1/2 tsp onion powder
1/2 tsp salt
1 tsp liquid smoke flavoring
1/8 tsp cayenne pepper

Mix all in ziploc freezer bag...shake well and add steaks.

(I marinate a day or 2)

This is one of the recipes I'm known for at summer bbq's!!!


1/4 c soy sauce
4 tsp sesame oil
2 Tbs honey
3 slices fresh ginger root
2 cloves garlic, crushed (or 2 good tsp of the jarred kind is fine also)
4 skinless, boneless chicken breast halves

Heat marinade for 1 min,stirring once to incorporate honey....pour over chicken and marinate(this marinade gets better the longer the chicken sits in it-but you can make this in a rush-even 15 min is ok-but longer IS better )

Then grill and enjoy.

(I especially like this in kabobs-since it's one of my favorites I like to really soak up the flavor in the chicken AND you can also do this stovetop in a pan-but the char from the grill makes it taste like asian takeout)

This also,as cold leftovers,makes for one of the best asian salads you can eat...add w/green onion tops and a good asian dressing...ooooh baby

a family favorite!!!

2 lbs lean ground beef
1 (1 oz)pack ranch dressing mix
1 egg
3/4 c crushed saltines(or bread crumbs-I usually use the seasoned ones)
1 onion, chopped

Mix all and grill.

(I like these cause they tend to not get all dried out)

these are a GUY FRIENDLY burger!!


5 fresh jalapenos
4 lbs ground beef
salt and pepper to taste
1 egg
1/4 c A1
1/4 c minced white onion
1 tsp Tabasco sauce
1 pinch dried oregano
1 Tbs worcestershire sauce
1 tsp garlic salt
1/4 c crushed Fritos
8 large buns
8 slices pepperjack cheese



Set grill for high heat.

roast the jalapeno peppers until blackened on all sides. Place in a plastic bag to sweat and loosen the blackened skin. Rub the skin off, then seed and chop.

Mix rest of ingr.,form patties,grill.

ooh! DH will love the tailgate bugers, thanks Trudy!

BTW- does anyone else make a hole in the middle of their burgers? I always do and mine never puff up and cook perfectly every time!

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1 large vidalia onion,peeled and cut inot lg wedges
2 Tbs butter
1 tsp beef boillon
garlic salt n pepper(to taste)




put onion and butter on a sheet of heavy duty foil,sprinkle w/pepper,garlic salt and bouillon,fold into a packet,poke a small hole at the top to allow steam to escape.

Grill, and cook about 45 min to 1 hour depending on the temp of the grill. Flip ,after the first 30 min,or as needed to keep from burning.

Great w/steaks or on burgers!

6 fresh jalapeno peppers, halved lengthwise and seeded
1 (8oz)cream cheese,softened
12 slices bacon,(you can 1/2 the bacon if you have smaller peppers)
toothpicks

Spread cream cheese to fill jalapeno halves-rrap with bacon and secure w/toothpick. Put in freezer 10-15 min then grill til bacon is crispy.

~NOTE~
you can also add to the cream cheese....mis in a handful of grated cheddar,stir in some chopped sun dried tomatoes,some minced fresh basil,mix is some dry ranch mix-chipotle mix-any seasoning you might like.

I love poppers so I think these rule