Father's Day BBQ Recipes

Father's Day BBQ Recipes Father's Day BBQ Recipes

Beer Brewed Corn      The Great Blooming Onion     Portobello Grills     Southwest Hot BBQ Sauce     Grilled Chicken Breast Ala Fresh Basil
Green Chili Cheddar Cornbread
Southwest Grilled Fruit Salad
Grilled Fruit Sundae

Beer Brewed Corn
Ingredients:
10 ears fresh corn with husks
1 quart beer of your choice
1 (7 pound) bag of ice cubes

Method: Place ears of corn with husks still on in an ice chest and pour the beer over the top. Then gently place ice over the ears of corn. Close the cooler, and let sit at least 8 hours, overnight is even tastier.

Preheat smoker to 250 degrees F ( 120 degrees C).

Drain the corn and place it in the smoker , Close the lid and cook for 1 to 2 hours, turning every 20 minutes. Test for doneness by pressing on kernels. They should give easily under pressure when done. Peel back the husks, butter and enjoy.

The Great Blooming Onion
Ingredients :
1 large sweet onion, reds are sweetest
1 1/2 tablespoons butter
garlic salt to taste
chili powder to taste
ground black pepper to taste
Your favorite dip

Method: Preheat an outdoor grill for high heat. Peel the onion and slice into 6 to 8 wedges, being careful to leave the base of the onion intact. Pull wedges slightly apart and place butter, garlic salt, chili powder and ground black pepper inside. Wrap the onion tightly with aluminum foil and place on the preheated grill. Cook 45 minutes, or until the onion is translucent and lightly browned. Serve with your favorite dip.

Portobello Grills
Ingredients:
3 Portobello mushrooms
1/4 cup canola or any vegetable oil
3 tablespoons chopped onion
4 cloves garlic, minced
4 tablespoons balsamic vinegar
Parmesan Cheese to taste
Method:
Clean mushrooms and remove stems. Place mushroom caps on a plate with the gills up. In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour. Grill over hot grill for 10 minutes, sprinkle with Parmesan cheese and serve immediately.

Southwest Hot BBQ Sauce
Ingredients:
1 - 10 3/4oz. can condensed tomato soup
1/4 cup white vinegar
2 tbsp. oil
2 tbsp. sugar
1/4 tsp. red pepper
1/2 tsp. chili powder
1/2 tsp. paprika
1/8 tsp. black pepper
1/4 tsp. salt
1/2 tsp. your favorite hot sauce
1/8 tsp. turmeric
1-2 drops (start with I drop) liquid smoke (optional)
1 cup water
I tbsp. corn starch
Method:
Mix first 12 ingredients in a sauce pan and simmer over low heat for 10 minutes. Mix corn starch and water until smooth. Slowly pour the corn starch mixture into the simmering ingredients, stirring continually. Keep stirring until mixture slightly thickens. Store and refrigerate in covered container until used. The longer it is stored, the spicier it becomes.

Grilled Chicken Breast Ala Fresh Basil
Ingredients:
4 Chicken breast halves (skinless, boneless)
One loaf of French Bread (optional)

Basting Mixture:
1/2 cup melted Butter (salted)
1/4 cup fresh Basil finely chopped
1/2 teaspoon fresh ground Black Pepper

Basil Butter:
1/2 cup soft Butter (salted)
1/8 teaspoon fresh ground Black Pepper
1 Garlic clove pressed
1/8 cup fresh Basil finely chopped
2 tablespoons fresh finely grated Parmesan Cheese
Method:
Wipe or spray vegetable oil onto your grill. Mix the butter, basil and black pepper together and then brush the Chicken with it. Grill Chicken over medium coals about 10 minutes per side, continue to baste while grilling. Mix butter, black pepper, garlic, basil and Parmesan Cheese together. Serve Chicken with Basil Butter or as spread for hot Sour Dough Bread

Green Chili Cheddar Cornbread
Yields 1 8-inch pan
Ingredients:
1 cup all-purpose flour
¾ cup cornmeal
¾ cup grated cheddar cheese, the sharper the better
1 teaspoon baking powder
1 teaspoon salt
2 large eggs, be kind to chickens and use cage free eggs
1 cup milk, or rice milk
3 tablespoons honey
¼ cup unsalted butter, melted
1 cup corn kernels, fresh and slightly cooked or frozen
¼ cup drained and chopped canned mild chilies
Method:
Preheat the oven to 425°F. Butter an 8-inch square baking dish. In a mixing bowl, combine the flour, cornmeal, cheese, baking powder and salt. In another bowl, combine the eggs, milk, honey, butter, corn and chilies. Make a dip or well in the dry ingredients and slowly stir in the wet ingredients. Pour into the prepared pan and bake about 20 minutes. Test by sticking with a toothpick, when it comes out clean, and the top is nicely browned, it is done.

Southwest Grilled Fruit Salad
Ingredients:
1/4 cup Butter
2 tbsp. Brown Sugar
1/2 tsp. Ground Cinnamon
3 medium Nectarines Halved and Pitted
3 medium Peaches Halved and Pitted
2 tbsp. Orange Juice Concentrate
1 tbsp Lime Juice
1 tbsp Almond or Orange Liqueur
1 1/2 cups Seedless Grapes
Method:
Combine butter, brown sugar, and cinnamon and mix. Add nectarines and peaches and gently toss to coat evenly. Arrange fruit in a single layer in a disposable aluminum foil pan. Place the pan in the center of cooking grate and grill 6-7 minutes. Then turn the fruit piece over and grill until fruit is firm but tender. Remove from grill and let it slightly cool. Cut fruit into thick slices. In small saucepan, combine orange juice, liqueur, and lime juice; heat through. Combine fruit, juice mixture, and grapes; toss lightly. Serve warm in a salad bowl. Makes 6 servings.

Grilled Fruit Sundae
Ingredients:
2 pints of Fresh Blackberries
2 large Peaches Pitted and Sliced
1/4 cup Sugar
1/2 tsp Vanilla Extract
4 cups Frozen Yogurt or ice cream of your choice
Method:
Preheat grill. Place berries and peaches in the middle of a large sheet of heavy-duty foil. Sprinkle the fruit with the sugar and vanilla extract and seal packet tightly. Place on your grill for 8 to 10 minutes, until fruit is tender. Serve up four bowls of ice cream or frozen yogurt and top with fruit mixture. This is a great recipe to experiment with different fruit, yogurt or ice cream combinations. You can top with chopped nuts, coconut, etc.