BBQ Deviled Eggs

BBQ Deviled Eggs

Serves 16 egg halves

Ingredients
8 large eggs, hard-boiled and peeled
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
3 tablespoons ranch dressing
3 tablespoons prepared BBQ sauce
2 green onions, finely chopped

Directions
For perfect boiled eggs, place the eggs in a single layer in a large saucepan and cover with cold water. Bring to a boil and boil for 1 minute. Cover, turn off heat, and allow to sit undisturbed for 13 minutes. Rinse in cold water and peel.

Slice the eggs in half lengthwise, putting the yolks in a medium bowl and the whites on a platter. (Cover the platter with rinsed, uncooked white beans if you want to keep the egg whites from slipping around.) Use a fork to mash the yolks and mix in the mayonnaise, mustard, and ranch dressing. Place the yolk mixture into a sturdy resealable plastic bag, push into one corner, and cut off the tip to make a redneck pastry bag. Squeeze the yolk mixture into the whites. Drizzle BBQ sauce over the eggs using a squeeze bottle (or make another little pastry bag and cut out just a tiny tip for the sauce). Sprinkle with the green onions and serve.

Corn on the Cob BBQ Style

"This recipe is for hot, buttery and spicy corn. Corn on the cob is covered with a spicy herb butter, wrapped in foil, and cooked on the grill."


INGREDIENTS:
1 teaspoon chili powder
1/8 teaspoon dried oregano
1 pinch onion powder
cayenne pepper to taste
garlic powder to taste
salt and pepper to taste
1/2 cup butter, softened
6 ears corn, husked and cleaned

DIRECTIONS:
1. Preheat grill for medium-high heat.
2.In a medium bowl, mix together the chili powder, oregano, onion powder, cayenne pepper, garlic powder, salt, and pepper. Blend in the softened butter. Apply this mixture to each ear of corn, and place each ear onto a piece of aluminum foil big enough to wrap the corn. Wrap like a burrito, and twist the ends to close.
3.Place wrapped corn on the preheated grill, and cook 20 to 30 minutes, until tender when poked with a fork. Turn corn occasionally during cooking.

Jalapeno Pepper Poppers

20 halved jalapenos
1 pound jimmy dean  or your favorite sausage
1 cup cream cheese
1 cup parmesan cheese

Preheat grill to 350 degrees

Brown sausage in saute pan and break up until it is as small as possible
Once brown, add in both cheeses to make a "paste"
Fill each jalapeno half a little above the sides with the paste and cheesy filling
Place directly on grates of your grill/smoker
Cook at 350 for 7-10mins

 

In the meantime you might start cutting some more peppers because your guests will love them and they will disappear fast!

 

Extra Twist...try wrapping them in thin bacon!

ENJOY

Smoked Peanuts

Thanks to Monika for this recipe suggestion. We plan on trying this out soon and will post the results.

Smoked Peanuts Ingredients
(2 cups) plain uncooked peanuts
(1/2 c) hot pepper sauce
 peanut oil
salt to taste

Preparation: Combine peanuts with hot sauce in a small bowl, let stand for about 30 minutes. Thickly coat a 23 cm x 33 cm (9” x 13”) glass or ceramic baking dish with peanut oil. Add the peanuts, stir and spread to a single layer. Sprinkle with salt.

Smoking Method:  Preheat the Smoker to around (200°F). Place baking dish with peanuts on the top rack of the smoker and using Mesquite  flavor bisquettes/chips roast until peanuts are browned and dry approximately 50 to 60 minutes. Transfer peanuts to absorbent paper to cool. Serve immediately or keep in a covered jar for several days.

Grilled Sweet Potato Fries

Grilled Sweet Potato Fries
Ingredients:

• 4 sweet potatoes or yams, peeled and cut into “fries”
• 1/4 cup cilantro or any other fresh herb, finely chopped 
• 1/2 cup brown sugar, packed
• 1/2 cup  olive oil
• Kosher/Sea Salt
• Pepper

Directions:
Pre-heat your grill to medium-hot.
Mix all ingredients together.  Make sure sugar is some what dissolved with no clumps of sugar.
Grill potatoes on all sides until done.  About 15 minutes.
Serve immediately.

Grillin Pizza...that's right PIZZA!

By Grilling Pizza, you can achieve results that will remind you of the pizza baked in a wood-burning oven. The grilling process gives it a crispy crust and deliciously smoky flavor. Most people do not own a wood-burning stove, but do own a grill, making grilling pizza convenient and possible to do in most households.

Grilled pizza makes a perfect appetizer for a barbecue party. As it is always a good idea to feed your guests something before the big event, they can sip on drinks while enjoying small pizza slices hot off the grill. You will notice how it keeps the curious from opening the grill lid while the main dish is being cooked later on.

With the Treager Wood Pellet Grill the process is as simple as place on high for 20 minutes, as it has no direct heat, but here is the process for standard charcoal and gas grills.

This method of grilling pizza is simple, and makes great grilled pizza, whether cooking on a charcoal or gas grill. Because of the ability to control the heat more accurately, this pizza grilling method is a little easier on a gas grill. But great results can be had on a charcoal grill, also.

Be sure to expect some failures. It happens sometime. Try grilling pizza for close family first, then make it for friends. You can also practice with the large deli pizzas from the grocery. Once you get the techniques of grilling pizza down pat, the pizza delivery person might as well forget about showing up at your house ever again.

The pizza grilling process relies on the ability to use indirect heat. With one burner (or the side where the charcoal is, if using that) on high, the dough (homemade pizza dough recipe below) is placed right on the grill rack, grilled face-down for a short time, then flipped right-side-up, ready for the toppings.

Place Pizza stone (if desired...You can also place pizza directly on the grill) on the "cooler" side, close, the lid, and Let the stone get hot (about 10 minutes). Place the pizza on the hot stone and close the lid. Check the pizza every 5 minutes to make sure it does not burn. It should be ready in about 15 to 25 minutes, depending on your grill temperature and thickness of the dough.

It takes some practice and some timing on your part to get the crust just right, but you will. Have some patience, and in time it will be worth the effort!

Homemade Pizza Dough

Unlike many pizza doughs and pizza dough recipes, this one does not require refrigeration for easier handling. Once the pizza dough is prepared and frozen for later, you can come home from work and have delicious grilled pizza on the table by sundown (This pizza dough recipe can be prepared and frozen for up to 3 months. Just thaw it in the refrigerator overnight before preparation).

Ingredients:
1 1/2 cups warm (105 to 115 degrees) water
1 package dry yeast
2 teaspoons salt
1/2 teaspoon garlic powder
1/4 cup extra-virgin olive oil (plus some for the mixing bowl)
4 cups all-purpose flour


In a large bowl, mix together the water and the yeast, and let stand for 5 minutes. Stir in the salt, garlic powder, and olive oil. Stir in about 3 1/2 cups of the flour, until a soft dough is formed. Let the dough rise until it is light and puffy, or about 2 hours.

After kneading, punch it down and divide the dough into 4 portions. Wrap each portion tightly with plastic wrap, then freeze.

Thaw the pizza dough in the refrigerator the night before grilling. Coat the thawed dough with oil, then let rise at room temperature. When doubled in size, roll out the dough into thin rounds, ready for the toppings.

Okay Ladies....Here Are the Top Ten Wines for BBQ

So you prefer a glass of Vino to the traditional beer with your BBQ. After a bit if research, here is a note for those looking for the perfect wine to complement that juicy steak or smoky grilled chicken? The next time you're invited to a neighbor's barbecue, you're sure to impress by having one of these top selections guaranteed to match up well with grilled meats and veggies on a sweltering summer day. And with prices starting at just $12, these affordable wines will be easy on your wallet, too.

SPARKLING

Codorniu
Pinot Noir Rosé Brut Cava
When Codorniu introduced this Cava in 2001, it was the first Spanish sparkling wine made entirely from Pinot Noir grapes. The result is a wine showing dominant red fruit notes, with a bouquet of raspberries and blackberries. Woodland fruit characters and a crisp citrus finish give this sparkler a notable personality, and its bubbles lend a creamy profile. The rose pairs well with lightly spiced meats as well as honey and balsamic-based sauces. Great with ribs drenched in a sweet barbecue sauce.

Rating: 13.5/20
Price: $15

__________________________
WHITE

Bennett Lane Winery
2009 Maximus White Feasting Wine
This Napa Valley white wine is a blend of 87 percent Sauvignon Blanc, 11 percent Chardonnay, and two percent Muscat. Offering aromas of white peach, papaya and orange blossom, this wine displays flavors of mandarin oranges, mango and nectarine. A crisp and elegant body complements layers of fruit and a clean refreshing finish.

Rating: 14/20
Price: $28

__________________________
WHITE

Iron Horse Vineyard
2008 Native Yeast Chardonnay
Hailing from the Green Valley region of the Russian River Valley in California's Sonoma County, this Chardonnay is comprised of 38 percent Old Wente, 31 percent Stony Hill and 31 percent Rued clones. This wine is mouthwatering as a result of the use of distinct yeast strains from the winery's Corral Vineyard. This zero-malolactic bottling leads with a nose of honeydew, banana and yeast lees. In the mouth, flavors of tropical fruit are revealed along with creamy texture and balanced acidity. It's a surprising match for foods cooked in butter.

Rating: 15/20
Price: $46
__________________________
WHITE

Mirassou Winery
2008 California Riesling
The 2008 Mirassou Riesling was blended with a small amount of Gewürztraminer, giving the wine floral notes on the nose. Crisp fruit aromas are also displayed in this soft and approachable white wine that offers flavors of peach and apple. Naturally firm acid levels make this wine crisp and delicately structured, perfect for pairing with richly sauced poultry or seafood. Its inherent sweetness also makes it a great match for most desserts.

Rating: 13/20
Price: $12
________________________
ROSÉ

RiverAerie
2008 Rosé, Columbia Valley
RiverAerie's practice of saignée, or bleeding, on its Syrahs provides a collateral benefit of producing a small amount of beautifully-colored juice for its Rosé wine. This Columbia Valley, Washington wine is light and fragrant with aromas of berries and cassis. On the palate, flavors of fresh red fruits mingle with hints of cinnamon and anise.

Rating: 12/20
Price: $12
_______________________
RED

Bianchi Winery
2006 Signature Selection Petite Sirah, Plummer Vineyard
This Paso Robles offering is a deep, dark Petite Sirah with earthy-coffee and blackberry jam characteristics. Bold and big, the wine is made using a high portion of aggressive American oak barrels for aromas along with some French oak coopered especially for Petite Sirah and Syrah. The 2008 blend includes about five percent of Bianchi's Estate Syrah, adding even more tannic backbone. Try this in-your-face red with some perfectly grilled tri-tip.

Rating: 13.5/20
Price: $22
_______________________
RED

Cupcake Vineyards
2007 Petite Sirah
This affordable red wine comes from California's Central Coast, whose cooler climate allows for the Petite Sirah berries to develop soft fruit without the harsh tannins that sometimes accompany the little berries. The 2007 Petite Sirah starts with aromas of pomegranate, boysenberry and blueberries that evolve into soft spice accented by dark chocolate on the palate. With a creamy, rich body, the wine finishes in a long and soft manner. Pair with juicy pork tenderloin.

Rating: 13/20
Price: $12
_______________________
RED

Ravenswood
2007 Teldeschi Zinfandel
The Sonoma County Teldeschi Zinfandel is comprised of 76 percent Zinfandel; 22 percent Petite Sirah; and two percent Carignane. Native yeast fermentation, small open-top fermenters, and small French oak cooperage are some of the things that give this Dry Creek Valley wine its power and big flavors. Richly perfumed with scents of black raspberry, apricot, and aromatic spices, this wine exhibits subtle tobacco flavors coexisting with dominant red and dark berry flavors along with sweet plum and vanilla.

Rating: 14/20
Price: $35
________________________
RED

Seven Hills
2006 Tempranillo, Columbia Valley
The Spanish varietal Tempranillo is relatively new in Washington's wine grape growing regions. The grapes in this wine are sourced from two distinct sites: one on a south-facing gravelly slope near Mattawa and the other a terrace of silt loam in the Walla Walla Valley. Both are among the oldest plantings in the Northwest. The fruit was hand-picked under ideal weather conditions. The resulting Tempranillo exhibits a medium-bodied, ripe, accessible style. It shows cherry fruit, with exotic hints of rhubarb, smoke, savory herb and rose petal notes. Vanillin and subtle spice add complexity on the palate of sweet, bright fruit with a clean finish and mild, dry tannins.

Rating: 13.5/20
Price: $20
________________________
DESSERT

Moët & Chandon
Nectar Impèrial NV
Approximately 200 individual crus make up this cuvée, which is a special assemblage of the three grape varieties built around the structure of Pinot Noir. The traditional proportions for Nectar Impèrial are: 50-60% Pinot Noir; 20-30% Pinot Meunier; 10% Chardonnay; and 10-20% vins de reserve. The resulting Champagne offers rich expression of ripe exotic fruits with hints of honey, and exhibits strong fruitiness with a smooth finish. Its subtle sweetness makes this sparkler a perfect pairing for grilled peaches at a BBQ.

Rating: 14.5/20
Price: $40

How to Grill Veggies

Often overlooked, grilled veggies are probably the best way to eat your vegetables! Here are some basic rules of the road when cooking great tasting veggies outdoors:

One: Always select the highest quality of vegetables. They are inexpensive compared to meat, so go hog wild and they will certainly complement any meat item you are preparing. Obviously the freshest veggies are best and avoid any visible signs of damage. If you have a Summer garden, then half the work is done. In general, the skin should be bright/fresh in color and relatively firm when touched.

Two: To help avoid charring, I use a small amount of olive or canola oil to marinade or baste the veggies with. You can use this during the actual cooking if desired.

Three: Not all veggies cook at the same rate or in the same amount of time. When you learn to "time" your vegetables (i.e. the ones taking longer, go on the grill earlier) so that they all come out done at the same time. If using charcoal you can "bank your fire" so that it is hotter in some areas more so than in another area. That way, you can cook some veggies just a little hotter than others. Be careful not to burn them using this technique.