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Colin@GrillAdventures.com
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
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
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.
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$125.00 to any destination in the contiguous US!
Recipe of
the Week
colin@grilladventures.com
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From: Stewart McCane, Georgia   
Post Your
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.

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.
How do you do that? Friends and family often
ask us for our "secret" smoker recipes for our
wonderful, succulent smoked meat.
So we built this site!

Texas Slaw Recipe‏

                                                                   From: Texas Pepper Jelly

It has come to my attention that some subscribers could not properly read the recipe for the Texas
Slaw.

Here is the recipe in case you had any trouble reading it.  Enjoy!

Summer time is here and nothing tastes better in the summer than a refreshing cool side dish.  This
month's recipe is our Texas Slaw.  Try this one.  It's quick, easy and affordable.  

Ingredients:
1 head cabbage   
1 large onion   
1 red pepper   
1 green pepper   
2 large carrots   
1 stalk celery   
1/2 cup vinegar   
1/2 cup sugar   
2/3 cup Pineapple Habanero Pepper Jelly   
1 tsp salt
What to do:

Shred the vegetables (tip: It's easier if they are cold.  Not frozen, just cold.)

In a large bowl, mix the shredded veggies with all the other ingredients.  Toss lightly but thoroughly.
Refrigerate for about 2 hours before serving.  
From Lewis Parks of Souix Fall S.D.
From: David Rigman of DeKald County Ga.
Spicy Texas Potato Salad

1 (10 oz) can diced
Mexican style tomatoes
3/4 cup mayonaise
4 T. dijon mustard
3 lbs. red potatoes
1 cup celery, chopped
1/2 cup green onion, sliced
8 slices bacon, cooked
and crumbled

Cut potatoes in 1" cubes and cook until tender.
Drain
potatoes. In a large mixing bowl, combine all
ingredients
and gently stir in potatoes until well mixed. Cover
and
refrigerate at least 1-1/2 hours. (12 servings
Do you have a Recipe
to share, we will post
it here.

Send it to:
Colin@grilladventures.com  







Big Time BBQ Rub

- 1/2 cup salt
- 1/2 cup Turbinado sugar
- 1/4 cup granulated brown sugar
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 2 tablespoons paprika
- 2 tablespoon chili powder
- 2 tablespoon freshly ground black pepper
- 2 teaspoons cayenne
- 1 tablespoon thyme leaves
- 1 tablespoon ground cumin
- 1 teaspoon ground nutmeg

Combine all ingredients, mix well, and store in an airtight
container.

Yields 1 1/2 cups
We've had visitors from over 120 countries view,
download and comment on our bbq recipes over 7.5
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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
The Grand Prize
Winning Rub and Sauce
Recipes from the
Hicksvile Fire
Department