The Grand Prise Winning Rub and Sauce
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Yield: 6-12 Servings

1 12 to 15 pound capless prime rib (aka export rib),Bone In
1 c McCanne’s Moon Dust.

Rub the prime rib all over with McCane’s Moon Dust.

In the PK Grill/Smoker, start a fire well over to one side Insure that the grid
with the opening side is over the coals. When the
coals are well lit, place the rib on the grill grid on the side
opposite the coals, being careful that no part of the rib is directly
over the coals. Put the lid on the PK Grill  with the vents 1/4 open.
Cook for approximately 2 hours, adding a handful of fresh charcoal
every 30 minutes or so.

At the 2-hour point, check the rib with a meat thermometer to
determine doneness; remove from the fire at 118F for very rare, 122
F for rare, 126F for medium rare, and so on, adding 4F for each
degree of doneness. Allow to rest for 30 minutes before slicing.
New Orleans Tailgaters very
own Tamale Balls  by The Saints
Chefs


2 lbs Ground Meat
2lbs Jimmy Dean regular
pork sausage
3 cups Yellow Corn Meal
1 cup Flour plain





Mix all ingredients together very well.  Roll into balls.  
Drop balls into hot bubbly sauce a couple at a time.  
Cook on Medium-Low heat for 45-60 Minutes.  Don’t stir.  
Just let them simmer for the cook time.


Tamale Ball Sauce
10 cups V-8
4 tsp Chili Powder
4 tsp Cumin
4 tsp Salt
1 tsp Cayenne


Note:
tsp = teaspoon
Cayenne Pepper can be cut back if you are feeding a
bunch of sissies.  Or, add a couple more teaspoons in
the sauce and tamales themselves if you are not a girly
man.
1 1/2 cups V-8
2 tsp Garlic Powder
5 tsp Chili Powder
4 tsp Cumin Powder
2 tsp Salt
3 tsp Cayenne Pepper
Chefs Bubba, Bone,
and Tommy


BBQ Veggies
Brought to you by the Cancer Council

Serving size: Serves 6
Cooking time: Less than 30 minutes
Special options: Diabetic, Egg free, Gluten free, Heart friendly, Lactose free, Low Carb, Low cost / value, Low fat, Vegan,
Vegetarian
Course: Side dish
Favourite flavours: Easy recipes

BBQ veggies
INGREDIENTS
1 tablespoon olive oil
Juice of 1 lemon
1 large red onion, cut into wedges
3 flat mushrooms, sliced thick
3 baby eggplants, halved length ways
3 baby zucchinis, halved length ways
1 red capsicum, seeded and cut into six
3 yellow squash, halved
3 firm ripe tomatoes, halved
Olive or canola oil spray

METHOD
Combine oil and juice in a small bowl. Brush vegetables with this mixture. Heat barbecue and lightly spray with oil.
Barbecue vegetables until tender (about 10 minutes depending on thickness), turning after 5 minutes. Serves 6.

Leave root end of onion intact to avoid falling apart. If a Barbecue is unavailable use a heavy pan with grill markings on a
gas hotplate or place vegetables under a grill on a foil-covered tray, turning after 5 minutes.
(17 serves of vegetables in this recipe)


The Turkey Burger Alternative
If you have a group of people to feed, give your guests some alternatives. Serve the traditional Beef Burgers but what about
Turkey Burgers. Turkey Meat is an excellent source of energy and is low in fat making it more suitable for burgers as opposed
to bottom beef. This meal is positive to craft an extra punch of fuel to your day. Great for the Tailgating Party!!!

Ingredients:
1 lb ground turkey
·        4 tsp water or chicken broth (chicken broth is best)
·        3�tsp poultry seasonings ( or less, if you wish a less seasoned taste)
Procedure:
1.        Combine meat and broth and 2 tsp of the seasoning.
2.        Fold into meat gently.� Do NOT overmix as this will toughen the burgers.
3.        Shape mixture into 4 patties.� Season patties on both sides with left over seasoning mix.
4.        Place patties on grill and cook, turning several times until patties are nicely browned.� (Use meat thermometer to check
for 160F).
Use all your favorite hamburger accompaniments; such as lettuce, cheese, tomatoes, onion slices, mushrooms, you name it!  
Here’s to healthy eating with flavor!
Share and Enjoy
Dedicated to Grillers Around the World
Looking for some great recipes
ideas for your next tailgate or
back yard BBQ well we have a
few ideas that will get you
started and it wont break the
bank.  No matter what your
taste, we will have something
for you to enjoy before the
game.  Even if you are a
vegetarian.
Click Above


Ole Ray's BBQ Beans
Ray Greene (Ole Ray) - Florida
3 16 ounce cans navy beans rinsed and drained
1/4 cup light brown sugar
1 16 ounce bottle Ole Ray's KY Red BBQ Sauce
1 small bunch green onions chopped - use whole onion
1 teaspoon cinnamon
Mix all ingredients and bake in covered dish at 350 degrees for 1 hour.
Cheesy Spinach and Bacon Dip
Ingredients:
1 pkg. (10 oz) frozen chopped spinach, thawed,
drained
1 lb (16 oz) VELVEETA Pasteurized Prepared Cheese
Product,
cut into 1/2 inch cubes
4 oz (1/2 of 8 oz pkg) PHILADELPHIA Cream Cheese,
cut up
1 can (10 oz) ROTEL Diced Tomatoes & Green Chilies,
undrained
8 slices OSCAR MAYER Bacon, crisply cooked,
drained and
crumbled
Directions:
COMBINE ingredients in microwaveable bowl
MICROWAVE on HIGH 5 min or until VELVEETA is
completely melted and mixture is well blended, stirring
after 3 min.
This is one of the best dips you'll ever try!
barbecue
sauce
recipes
Makes enough for two racks of ribs
2 racks of ribs

For the rub:
1/4 cup cayenne pepper
1/4 cup salt
1/4 cup black pepper
1/4 cup garlic powder
1/4 cup chili powder
1/3 cup ground cumin
1/4 cup celery salt
1/2 cup brown sugar

For the sauce:
1 tablespoon chopped garlic
1 tablespoon chopped shallots
1 diced jalapeño, seeds removed
1 cup molasses
5 ounces Worcestershire sauce
5 ounces A-1 Steak Sauce
1/4 cup Jim Beam bourbon
1 cup ketchup
Salt, pepper and cayenne chili powder
to taste

For the mop:
1-1/2 cups cider vinegar
1/2 cup Jim Beam
Easy Grill
Roasted
Prime Rib

Baked Potato On A BBQ Grill
- An Amazingly Delicious Meal


Potatoes are one of the most versatile foods in the world, and they can be prepared in many different ways. One of the most
popular - and tasty - way to prepare them is to bake them. Potatoes can be eaten as a snack or as an addition to a main
meal. They can even be in a barbecue for outdoor dining in order to make your even more enjoyable.
Cooking on a BBQ grill is a great way to prepare a meal in the summer, and you do not have to limit themselvessimple
meals. A baked potato that was cooked on a barbecue grill can taste amazing, and this article gives you some tips and
ideas to help you make the most delicious baked potatoes available on a BBQ grill.
How to Cook a Baked Potato on a BBQ Grill
It is actually quite easy to make a baked potato on a BBQ grill. The first step is to ensure that the potato is nice and clean -
this is good practice no matter what you're VegetablesCooking.
First, you should wrap it in aluminum foil - some people wrap together several potatoes, but this can lead to them rather
than boiling dry, if they are. Achieve the best results, so each potato individually before they are wrapped them on the grill,
barbecue.
A great tasting potato is not difficult, but it requires a bit more than just wrapped them in foil and throwing it on the grill. It is
important to ensure that want the piece of foil large enough tocover the entire potato. The final product should be nice and
moist, so that to achieve this, you should put about one tablespoon of oil on the slide. The oil is kept moist, the potato until it
is ready to be eaten.
Tips on how an Extra-Special Baked Potato
If you make an extra-special baked potato, add some spices in with the oil before you wrap the potato. What are the
ingredients add up to you, why not experiment with some spices and ingredientsCompliment the other foods in the meal?
It takes about 45 minutes until a baked potato on a barbecue grill cooking. Wherever you can on the grill, but try to avoid the
area with the highest top. To test the potato, if she is ready, so they can put a fork - if the fork goes easily into the center of
the potato he is ready to eat.
Grand Prize - Charcoal Smoked Sea Bass

Fish RECIPE INGREDIENTS
For the Marinade:
1/2 cup extra virgin olive oil
2 tablespoons fresh minced garlic
2 tablespoons chopped Italian parsley
2 tablespoons chopped fresh rosemary
Pinch of red pepper flakes
Salt and pepper to taste
For the Fish:
2 pieces 7-8 ounce sea bass fillets
For the Pepper Sauce:
2 red bell peppers
2 yellow bell peppers
1 tablespoon extra virgin olive oil
Salt and pepper

Grand Prize - Charcoal Smoked Sea Bass Recipe at Cooking.com
DIRECTIONS
I prefer a charcoal fire and if that's what you're using, start it now. Also, start a
few wood chips soaking. Fruit woods like apple and cherry work better than
hickory or mesquite and less is better than more.

FOR THE MARINADE:
Combine ingredients. This paste-type marinade can be made ahead of time
and in larger batches. It's useful for grilled poultry, pork, and lamb, as well as
most seafood.

NOTE: It's much better to do the chopping and mincing by hand rather than
with a food processor or hand blender. As useful as those machines are, for
this type of preparation, they puree the herbs and garlic too much and blend
air into the oil, making the ingredients burn at a lower temperature.

FOR THE PEPPER SAUCE:
Roast the peppers over the fire, turning as the skins blacken. Try not to break
the skin or you'll lose the juices inside the peppers. When the skins are
blackened and will peel easily, close the peppers in a plastic bag.

If necessary, skin and bone the fish. Coat with the marinade and let sit for 15
to 20 minutes.

While the fish is marinating, remove the peppers from the plastic bag. Here
is where a hand blender or small food processor works great. Hold the
peppers over a bowl and slit the bottom, draining the pepper juice. Split and
seed the peppers and blend the two colors separately in the blender cup or
food processor bowl, adding the olive oil and pepper juice equally to both
color peppers. Add salt and pepper to taste.

Clean the grill thoroughly and oil it with a cloth dipped in cooking oil held with
a pair of tongs. Lift the grill and sprinkle a few of the wood chips on the
coals. If you're using a gas grill, put the chips on a double-folded piece of foil
and lay them on the lava rocks. Remember that you are flavoring the fish, not
curing it, so don't use too many chips.

Drain the excess oil from the fillets and lay them skin-side down on the grill.
Close the cover immediately to avoid flames, which will cause soot to collect
on the fish. Cooking time will vary depending on the heat of the fire and the
thickness and type of fish, but four or five minutes should be plenty on the
first side. Turn the fillets, move them off of the direct heat and close the lid
again to finish cooking.

After only a few more minutes the fish should be done. Remove the fillets to
serving plates and garnish with pools of the two pepper sauces.




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From: Stewart McCane, Georgia   
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Recipe
~~~~~~~~~~~~~SWEEET GRILLED CORN~~~~~~~~~~~~

INGREDIENTS:
8 ears corn, husk and silk
removed
1 1/2 tablespoons macadamia
nut oil
1/2 cup melted butter
2 tablespoons minced garlic
1 teaspoon crushed rosemary 1 teaspoon rubbed sage
1 teaspoon dried basil
1 teaspoon dried thyme leaves
1 1/2 teaspoons salt
1 1/2 teaspoons pepper


DIRECTIONS:
1. Soak corn in cold water for 1 to 3 hours.
2. Stir together macadamia nut oil and melted butter in a bowl. Season with garlic, rosemary,
sage, basil, thyme, salt, and pepper.
3. Drain corn and pat dry. Spread butter mixture evenly over each ear of corn, and place each
piece on a square of aluminum foil. Tightly wrap each ear and puncture to allow excess steam
to escape while grilling.
4. Preheat an outdoor grill for medium heat.
5. Grill the corn cobs until tender, about 20 to 30 minutes, turning frequently. Remove from the
grill and check for doneness; if the corn is not done, continue cooking an additional 5 minutes

BBQ Smoker Recipe -
Habanero Heat BBQ Rub
By Lewis BBQsmokerrecipes.blogspot.com


Four habanero peppers, seeds removed, minced
Three tablespoons onion powder
One tablespoon kosher salt
One tablespoon sugar
One tablespoon ground black pepper

Directions

Combine the ingredients and store in an airtight container (preferably glass) for
several days. The heat from the peppers will migrate throughout the dry
ingredients during this time.

Season the brisket on all sides, rubbing the dry rub in well. Use disposable
rubber gloves for this task. Wrap the brisket in plastic and let it rest overnight in
the fridge before smoking.

After processing the peppers, clean cutting boards, knives, and anything else
that contacted the habaneros thoroughly. Getting habanero juice in the eye can
be very painful, use caution when handling them.
Texas Barbeque has great cooking tips,
advice, and recipes.   Tips and recipes
from various bbq styles throughout
America and the world.
Sharing Secrets to Kickin' BBQ

If you are looking for recipes to enhance your grilling
then you are in the right place. I have compiled a list of
my favorite recipes for everyone to enjoy. Photography
and grilling are my favorite hobbies, and I try to combine
them here at Grilling24x7.com.
A Collection of the Best BBQ Recipe
Websites

How to Barbeque Texas Style - Outdoor Cooking and Living with Recipes, Tips, Plans, & Ideas.


Sweet & Hot Rub Recipe By Lewis

 *  1 cup Brown Sugar
* 1/2 cup Chili Powder
* 1 tbsp Salt
* 1 tbsp Black Pepper
* 2 tsp Garlic Powder
* 2 tsp Onion Powder

Directions

Simply mix the ingredients together in a bowl. You may want to transfer the rub to a plate if you are going
to cook ribs. This way you can set the ribs on the plate while you season them. It's a lot easier than
using a bowl.

If you are going to use this rub to cook a whole chicken, be sure to try and get as much rub as possible
under the skin. This way the seasoning will not fall off while you are cooking and the meat, rather than
the skin, will get most of flavor. You only need to apply this rub about twenty minutes before cooking the
meat.