Grilled Eggplant Dip "Ultimate BBQ"

 

                    An easy take on traditional baba ghanoush, this smokydip gets its flavor from grilled eggplant and bell pepper, as well as smoked paprika. Try it as a sandwich spread if you have any leftovers.

Give 2½ cups

• 1 large eggplant, cut lengthwise into ¼-inch-thick strips
• ¼ cup olive oil, divided
• 1 red bell pepper, halved and seeded
• 2 garlic cloves
• 1 tablespoon fresh lemon juice
• ¾ teaspoon table salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon smoked paprika
• 1 tablespoon chopped fresh parsley
• 1 teaspoon chopped fresh oregano
• Pita chips

1. Preheat grill to 350F to 400F medium-high heat.
2. Brush eggplant with 1 tablespoon olive oil, grill eggplant and red bell pepper 8 to 10 minutes or until tender, turning occasionally.
3. With food processor running, drop garlic through food chute, process until minced.
4. Add eggplant, bell pepper, lemon juice, salt, pepper, paprika, and remaining 3 tablespoons olive oil, pulse to desired smoothness.
5. Stir in parsley and oregano.
6. Serve with pita chips.

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Flank Steak Sandwiches with Blue Cheese "Ultimate BBQ"

 

                    These sandwiches feature creamy, soft-ripened blue cheese, which has a gooey consistency that pairs well with the grilled steak.

6 servings

• 2 large sweet onions, cut into ¼-inch-thick slices
• 4 tablespoons olive oil, divided
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 3 red bell peppers, cut into 1-inch-wide strips
• 6 (2- to 3-oz) ciabatta or deli rolls, split
• 5 oz. soft-ripened blue cheese
• 1½ cups loosely packed arugula
• Herb-Marinated Flank Steak, recipe belows
• 6 tablespoons mayonnaise

1. Preheat grill to 400F to 450F high heat.
2. Brush onions with 1 tablespoon olive oil, and sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper.
3. Place pepper strips in a large bowl, and drizzle with 1 tablespoon olive oil, sprinkle with remaining salt and pepper, and toss to coat.
4. Grill onions and bell pepper strips, covered with grill lid, 7 to 10 minutes on each side or until lightly charred and tender.
5. Brush cut sides of rolls with remaining 2 tablespoons olive oil, and grill, cut sides down, without grill lid, over high heat 1 to 2 minutes or until lightly browned and toasted.
6. Spread blue cheese on cut sides of roll bottoms, top with steak, bell pepper strips, onion, and arugula.
7. Spread mayonnaise on cut sides of roll tops, place roll tops, mayonnaise sides down, on top of arugula, pressing lightly.

Herb-Marinated Flank Steak

                    The herb marinade is also great on chicken. Substitute boneless, skinless breasts, and grill 7 minutes on each side or until done.

6 servings

• ½ small sweet onion, minced
• 3 garlic cloves, minced
• ¼ cup olive oil
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon table salt
• ½ teaspoon dried crush red pepper
• 1¾ lb. flank steak
• 1 lemon, halved

1. Place first 8 ingredients in a 2-gal. zip-top plastic freezer bag, and squeeze bag to combine.
2. Add steak, seal bag and chill 30 minutes to 1 hour and 30 minutes.
3. Remove steak from marinade, discarding marinade.
4. Preheat grill to 400F to 450F high heat.
5. Grill steak, covered with grill lid, 9 minutes on each side or to desired degree of doneness.
6. Remove from grill, squeeze juice from lemon over steak.
7. Let stand 10 minutes, cut acroos the grain into thin slices.

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Shrimp Burgers "Ultimate BBQ"

 

                    The preparation for these shrimp burgers is similar to that crab cakes. The shrimp are held together with a spicy mixture of egg and cracker crumbs, and the the patties are grilled until lightly crisp.

4 servings

• 1¼ lb unpeeled, medium-size raw shrimp
• Vegetable oil cooking spray
• 1 large egg, lightly beaten
• 1 tablespoon mayonnaise
• 2 teaspoons fresh lemon juice
• ½ teaspoon salt
• Pinch of Cayenne pepper
• 3 tablespoons finely chopped celery
• 2 tablespoons chopped green onion
• 1 tablespoon chopped fresh parsley
• 1¼ cups crush cornbread crackers
• 4 kaiser rolls with poppy seeds, split
• Sweet 'n' Spicy tartar sauce, recipe belows
• 4 Bibb lettuce leaves

1. Peel shrimp, devein and cut each shrimp into thirds.
2. Line a 15- x 10-inch jelly-roll pan with aluminium foil and coat with cooking spray.
3. Stir together egg and next 4 ingredients until blended ; stir in celery, green onion, and parsley.
4. Fold in shrimp and cracker crumbs, mixture will be very thick.
5. Shape into 4 patties, 4-inch-wide, 1-inch-thick.
6. Place patties on prepared pan, cover and chill 1 to 24 hours ; transfer to freezer, and freeze 30 minutes.
7. Coat cold cooking grate with cooing spray, and place on grill.
8. Preheat grill to 350F to 400F heat, grill burgers, covered with grill lid, 4 to 5 minutes or until burgers lift easily from cooking grate using a large spatula.
9. Turn burgers, and grill 4 to 5 minutes or until shrimp turn pink and burgers are cooked through and lightly crisp.
10. Grill rolls, cut side down until lightly toasted.
11. Serve burgers on buns with Sweet 'n' Spicy tartar sauce and lettuce.

Sweet 'n' Spicy Tartar Sauce

                    The shrimp burgers need a healthy dollop of this spicy tartar sauce. You can whip it up in minutes, and also serve it with your favorite grilled white fish.

1 cup

• 1 cup mayonnaise
• 2 tablespoons chopped fresh parsley
• 2 tablespoons prepared horseradish
• 1½ teaspoons Cajun seasoning
• 1½ teaspoons fresh lemon juice
• ¼ teaspoon paprika

1. Stir together all ingredients in a bowl.
2. Cover and chill 30 minutes to 24 hours.
3. Refrigerate in an airtight container for up to 3 days.

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Pork Noodle Bowls "Ultimate BBQ"

 

                    This fresh and tasty Asian dish is a great way to utilize pulled pork. Make it a party and serve the toppings in small bowls for everyone to garnish as the like.

4 servings

• 1 tablespoon kosher salt
• 1 (8.8 oz.) package thin rice noodles
• ½ (8-oz.) package sliced fresh mushrooms
• 2 teaspoon olive oil
• 2 cups Smoked Pork Butt, without sauce, click here for recipe
• ½ (16-oz.) package angel hair coleslaw mix
• 4 green onions (white and light green parts only), sliced
• ¼ cup loosely packed fresh cilantro leaves
• 6 cups chicken broth
• 1 tablespoon grated fresh ginger
• Lime wedges
• Toppings : soy sauce, dried crushed red pepper, chopped dry-roasted peanuts

1. Microwave 8 cups water and kosher salt at HIGH in a large microwave-safe glass bowl 2 minutes.
2. Submerge noodles, let stand 20 minutes or until tender, drain and divide noodles among 4 bowls.
3. Sauté mushrooms in hot oil in a medium skillet over medium-high heat 5 minutes or until tender and spoon over noodles.
4. Add pork to skillet, and cook, stirring occasionally, 5 minutes or until hot and spoon over mushrooms.
5. Divide coleslaw mix and next 2 ingredients among bowls.
6. Bring broth and ginger to a boil in a 3-qt saucepan over medium heat.
7. Remove from heat, and divide among bowls.
8. Serve with lime wedges and desired toppings.

BON APPÉÉÉÉTIT

Pulled Pork Sandwich "Ultimate BBQ"

 

                    This ultimate barbecue sandwich has it all : smoky flavor, sweet sauce, and a tangy slaw.

1 serving

• Smoked Pork Butt, click here for recipe
• El Sancho Barbecue Sauce, click here for recipe
• Memphis Slaw, recipe belows
• Grilled barbecue bread

1. Layer the smoked pork, barbecue sauce, and slaw on grilled barbecue bread.
2. Serve immediately.

Memphis Slaw

                    The cabbage is always coarsely chopped in Memphis slaw, and the flavors are big and bold. It has to stand out pulled pork and ribs it's typically served with.

8 cups

• 1 tablespoon firmly packed light brown sugar
• 2 teaspoons kosher salt
• 1 teaspoon paprika
• ½ teaspoon dry mustard
• ½ teaspoon oregano
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon granulated garlic
• ¼ teaspoon ground coriander
• ¼ teaspoon onion powder
• ½ cup mayonnaise
• ¼ cup apple cider vinegar
• ½ head cabbage (about 1 lb)
• 1 cup diced green bell pepper
• 1 cup diced red onion

1. Whisk together brown sugar and next 8 ingredients in a bowl.
2. Whisk in mayonnaise and vinegar until sugar dissolves.
3. Cut cabbage into thick slices, cut slices crosswise.
4. Fold cabbage, bell pepper, and red onion into mayonnaise mixture until coated.
5. Let stand 1 hour before serving, tossing occasionally.

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Korean Cabbage Wraps with Sweet and Sour Cucumber Salad "Ultimate BBQ"

 

                    Gochujang is Korea's version of Sriracha. It adds a sweet and spicy kick to this dish. You can find it in Asian foods aisle at the grocery store.

18 wraps

• Sweet and Sour cucumber salad, recipe follows
• ½ cup soy sauce
• ¼ cup rice wine vinegar
• 2 tablespoons firmly packed light brown sugar
• 2 tablespoons dark sesame oil
• 2 tablespoons gochujang "Korean chili paste"
• 1 tablespoon grated fresh ginger
• 1 garlic clove, pressed
• 1 lb Smoked Pork Butt, without sauce "click here for recipe"
• 18 savoy or napa cabbage leaves
• Chopped oil-roasted cocktail peanuts

1. Prepare Sweet and Sour cucumber salad, recipe follows.
2. While salad chills, process soy sauce and next 6 ingredients in a blender or food processor until smooth.
3. Spoon about ¼ cup pork into each cabbage leaf, drizzle with soy sauce mixture.
4. Spoon Sweet and Sour cucumber salad over pork, using a slotted spoon.
5. Top with desired amount of peanuts.

Sweet and Sour Cucumber Salad

                    This crispy salad is also wonderful as a side dish or as a cooling relish to tame the heat of spicy dishes.

8 to 10 servings

• 3 tablespoons rice wine vinegar
• 2 tablespoons sugar
• 1 teaspoon Dijon mustard
• Pinch of salt and ground black pepper
• 3 tablespoons canola oil
• 1 English cucumber, seeded and thinly sliced into half-moons
• 2 shallots, minced
• 2 tablespoons chopped fresh cilantro

1. Whisk together vinegar, sugar, Dijon mustard, salt and pepper in a bowl.
2. Add canola oil in a slow, steady stream, whisking constantly until well blended.
3. Add cucumber, shallots, and cilantro, toss to coat.
4. Cover and chill 15 minutes.

BON APPÉÉÉÉÉÉTIT

Barbecue Shrimp "Ultimate BBQ"

 

                    This New Orleans favorite is simple to prepare, and you'll want to soak up every last bit of the spicy butter sauce with a crusty baguette.

4 servings

• 1 cup butter, divided
• 6 garlic cloves, pressed
• ½ cup Worcestershire sauce
• ¼ cup fresh lemon juice
• ¼ cup bottled chili sauce
• 2 teaspoons ground black pepper
• 1½ tablespoons Old Bay seasoning
• 1 teaspoon paprika
• 1 teaspoon dried Italian seasoning
• 1 lemon, sliced
• 2 lb unpeeled, large raw shrimp
• Hot sauce, optional
• Lemon wedges
• 2 French bread baguettes, sliced

1. Melt ¼ cup butter in a skillet over medium-high heat 2 minutes.
2. Add garlic, and sauté until fragrant and lightly browned, remove from heat and spoon into a 6-qt oval-shaped slow cooker.
3. Add remaining ¾ cup butter, Worcestershire sauce, and next 7 ingredients.
4. Cover and cook on LOW 2 hours.
5. Add shrimp to slow cooker, cover and cook on HIGH 45 minutes or until shrimp turn pink, stirring once after 30 minutes.
6. Add hot sauce, if desired.
7. Serve with lemon wedges and French bread.

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