Favorite BBQ/Summer Time Recipes

Now that it's getting to be summer, lets post our favorite/best/most requested BBQ recipe & and any great sides we serve with it.

I have had this recipe for years. A complete meal in one packet. You can make one for each person!!!

Chick-In-The-Garden
-1 chicken breast
-1 slice skinned tomato
-1 slice onion
-2 fresh mushroms
-1 green pepper ring
-2 Tbls rice
-1 tsp worcestershire
-seasoning salt and pepper to taste
-dash of garlic salt
-dash of paprika
-margarine
-foil

-Place one breast on a large piece of foil ( I like those pockets )
-On top of each breast place: slice of tomato, onion,green pepper, 2 mushrooms,and 2 tbls. rice `
-Put 1 tsp worcestershire on each pile and sprinkle with seasonings.
-Dot with margarine
-Cook over hot coals 1 1/2 hours.
-Turning every 20 minutes

A meal on a stick...... serve with rice or noodles


Beef n Bacon Kabobs
Marinade:
-1/2 cup steak sauce
-1/4 cup beef broth
-2 Tbls. honey

-1 lb boneless sirloin; cut into 1 " cubes
-20 slices bacon halves crosswise; partially cooked
-1 onion cut into wedges
-1 pepper cut into wedges
-16 fresh mushrooms

-In a small bowl mix marinade ingredients.
-Set aside 1/2 cup for basting.
-Cover and refigerate till using
-Pour remaining marinade into a gallon resealable bag; add steak cubes and shake to coat.
-Refigerate 2 hours or over night
-Drain and discard the marinade on steak.
-Wrap 1/2 bacon slice on each piece of beef cube.
-On kabob sticks alternate bacon wrapped beef, onion, pepper, mushrooms. repeat 2 - times till stick is full
-Grill 8 - 10 minutes marinading and turning as needed.

This is great side dish with barbecued anything:

Vidalia Onion Casserole

5 large onions (Vidalia, if possible)
1/2 cup (1 stick) margarine
Parmesan cheese
Crispy buttery crackers

Peel and slice onions into thin rings. Sauté in margarine until limp or opaque. Pour half of onions into 1 1/2-quart casserole. Cover with Parmesan cheese, then crushed crackers. Repeat layers and bake uncovered in 325 degree F oven until golden brown, about 30 minutes.

I'm always asked for this recipe when I take it somewhere. This is a great salad and can be made ahead of time.

VEGETABLE PASTA SALAD

1 lb. pasta, your choice, cooked (I use the tri-color rotini)
1 large onion, chopped
1 green pepper, chopped
1 cucumber, chopped
1 head cauliflower, chopped
1 bunch broccoli, chopped

Dressing:
1 ½ c. vegetable oil
1 ½ c. vinegar
1 ½ c. sugar (I heap this a little)
1 T. Accent
1 T. salt
1 T. garlic powder
1 T. parsley
1 tsp. Black pepper

Mix dressing ingredients together and pour over pasta and vegetables. Let set several hours or overnight. Makes a big quantity. Serves about 30.

Drive Your Neighbors Nuts Chicken

-Cut chickens in quarters, leave the skin on.

Mix together:
-1/4 cup sugar
-1 tbl salt
-2 tbl mild chili powder
-2 tbl hot chili powder
-1 tsp ground cumin
-1 tsp Mexican oregano
-1 tsp coriander
-2 tsp dry mustard
-1 1/2 tbl minced lemon zest
-1-1/2 tsp onion salt
-1-1/2 tsp garlic powder
-2 tsp ground ginger
-2 tsp fresh ground pepper

-Loosen the skin on the chicken pieces, and put a generous amount of combined spices under the skin.
-Then sprinkle generous all over the chicken, both sides.
-Cover and refrigerate at least 4 hours, the longer the better.
-Start up the grill, cook and smoke until done.
-Use a little pecan, apple or what ever wood to get the smoke going.
-The rub is enough to do 2 chickens. **Also good on pork.

Marinated Steak
-4 beef steaks
-1 cup beer
-1 Tbls. packed brown sugar
-1 tsp. seasoned salt
-1/2 tsp. black pepper

-Place your favorite cut of steak in a shallow pan, pour beer over, and marinate for 1 hour in refrigerator.
-Remove steak from beer & discard.
-Combine dry ingredients and rub over steaks.
-Allow to marinate for 1/2 hour in refrigerator.
-Preheat grill to medium high heat.
-Cook until done to your preference

This is a great summer salad. I am always requested to bring this one to our neighborhood functions.....

It's a different recipe for serving layered salad and no one even guesses that they are eating spinach!!! Good luck!

Trish's Layered Salad

---SALAD---

(1) Medium Head Lettuce, Shredded
(½) 16 Ounce Package Spinach Leaves, Torn
(4) Hard-Boiled Eggs, Sliced
(4) Slices Bacon, Cooked and Crumbled
(---) Green Onions With Tops, Sliced
(1) 16 Ounce Bag Frozen Peas, Left Frozen
(---) Freshly Ground Black Pepper
(1) tsp Sugar
(---) Fresh Mushrooms or Water Chestnuts, Sliced

---DRESSING---

(2) Cups Mayonnaise
(1) Cup Sour Cream
(1) .4 Ounce Package Hidden Dressing Original Dressing Mix
(---) Provolone Cheese, Shredded

Arrange the salad ingredients in the order listed, in a glass bowl. Mix the dressing ingredients together, except the cheese. Spread the dressing over the salad layer, covering completely. Top with the cheese. Cover tightly with foil and refrigerate overnight. Toss when ready to serve or leave intact. This recipe is different than the traditional 'Seven Layer Salad'. It's a simple, yet good salad if you remember to make it the day ahead. This salad is addictive! You won?t regret making it! Makes 6-8 Servings.

This makes 12 sandwiches


Pork Spiedis
-4 lbs. pork tenderloin cut into 1" cubes
-2 cups tomato juice
-2 onions chopped fine
-5 cloves garlic minced
-2 Tbls. worcestershire sauce
-1 tsp. basil
-pepper to taste
-12 slices Italian bread
-12 wooden skewers

-In a large bowl, combine the juice, onions, garlic, worcestershire, basil and pepper.
-Mix well
-Add in the cubed pork, and toss to coat.
-Cover and refrigerate over night.
-Drain and discard marinade
-Thread pork (5 per skewer) on to skewers.
-Grill for 15-20 minutes; turning occasionally, until meast pulls away easily from skewers.
-To serve, wrap a slice of bread around about 5 pork cubes and pull off skewer.

One of Our Favorite Burgers
-1 lb. hamburger
-4 tsp. horseradish
-2 tsp. dijon mustard
-1 tsp. paprika
-dash of crazy salt
-salt and pepper to taste
-4 hamburger buns

-In a bowl combine hamburger with all the seasonings.
-Form into 4 patties
-Grilltil done.
-Serve on buns and garnish as desired

Philly Burgers
-2 Tablespoons Worcestershire sauce, divided
-4 Teaspoons Dijon mustard, divided
-1 can (2.8 ounces) French fried onions, divided
-1 pound ground beef
-1 package (3 ounces) cream cheese softened
-1 jar (4-1/2 ounces) sliced mushrooms, drained
-1 teaspoon dried parsley flakes
-4 Kaiser rolls, split


-In a bowl, combine 1 Tablespoon Worcestershire sauce, 3 teaspoons mustard and half of the onions.
-Add beef; mix well.
-Shape into four patties.
-Grill until no longer pink.
-Meanwhile, in a small bowl, blend cream cheese, mushrooms, parsley and remaining Worcestershire sauce and mustard.
-Spread over the burgers; top with remaining onions.
-Grill 30 seconds longer or until the onions are golden.
-Serve on rolls.

Here's a couple of ways we grill corn on the cob:

Herb Buttered Corn-On-The-Cob
-1/2 cup soft butter
-2 Tbls. minced chives
-2 Tbls. minced parsley
-1/2 tsp. Salad Supreme Seasoning
-8 ears of corn

-In a small bowl combine the seasonings and margarine.
-Spread 1 tbls. over each ear of corn and wrap individually in heavy duty foil.
-Grill 10-20 minutes turning frequently.
_____________________________________

Herb Buttered Corn-On-The-Cob # 2
-8 ears of sweet corn
-1/2 cup margarine
-2 Tbls. parsley
-2 Tbls. chives
-1 tsp. thyme
-1/2 tsp salt
-1/4 tsp cayenne pepper

-In a small bowl combine the seasonings and margarine.
-Spread 1 tbls. over each ear of corn and wrap individually in heavy duty foil.
-Grill 10-20 minutes turning frequently.

Whenever we go to a summer barbecue, I'm asked to bring this recipe for baked beans. It is so easy!

Easy Baked Beans

1 can (28 ounces) baked beans
1/2 cup brown sugar
1/2 cup catsup
1 onion, chopped
3/4 teaspoon Liquid Smoke
6 slices bacon, diced
Saute the onion, then mix all together. Bake at 300 degrees for 3 hours, uncovered.

This is just a great salad that serves ALOT


Green Chile-Cornbread Salad
-1 (8 oz.) package cornbread mix, such as "Martha White" brand
-1 (4 oz.) can chopped green chiles
-1 (1 oz.) package Ranch-style dressing mix
-1 (8 oz.) container sour cream
-1 cup mayonnaise
-2 (15 oz.) cans pinto beans, rinsed and drained
-1 cup chopped green bell pepper
-2 (15 1/4 oz.) cans whole kernel corn, drained
-3 large tomatoes, chopped
-10 bacon slices, cooked and crumbled
-2 cups (8 oz.) shredded Cheddar cheese
-1 cup sliced green onions

-Prepare cornbread mix according to package directions adding chopped green chiles; cool.

-Combine dressing mix, sour cream, and mayonnaise; set aside.

-Crumble half of cornbread into a large bowl.
-Top with half each of beans, sour cream mixture, bell pepper, and next 5 ingredients
-Repeat layers.
-Cover and chill overnight.

Notes:
1. I am not a pinto bean fan so when I make this I usually cut it down to 1 can of beans.

2. You must let this sit over night to let the flavors enhance. I am ALWAYS asked for the recipe when I bring it to a cookout

Here's another winner. Always get requests for this recipe too:

Addicting Salad

Salad Dressing:
-1 cup mayo
-1/4 cup grated parmesan cheese
-2 Tbls. sugar

Salad:
-1 10 oz pkg lettuce salad mix
-1/2 cup grated parmesan cheese
-grated carrots (if not in the mix)
-1/2 cup cauliflower florets
-1/2 cup bacon bits
-green onions sliced fine


-In a small non metal bowl mix together dressing ingredients.
-Cover and refigerate overnight or longer.


-In a large bowl combine the lettuce, cheese, carrots cauliflower and bacon bits.
-Toss all together.
-Stir dressing and pour over salad right before serving.


Notes:
This is just the best salad ever... It is very important that the dressing be made up at least 24 hours ahead of time...
A couple of days is even better.