Recipe File From Previous Shows
Pineapple Upside Down Bisquits
I owe this recipe to the Mrs. It's simple, quick and delicious. Use this recipe for either a breakfast or, with the addition of a scoop of vanilla ice cream,a dessert item.
Ingredients: 1 muffin tin,1 can of large Grand Bisquits(buttermilk are the best),1 can crushed pineapple-drained,a pinch of cinnamon for each bisquit.
Preparation: Spray muffin tin with cooking spray. In the bottom of the tin, place 1.5 tablespoon of crushed pineapple, add a pinch of cinnamon. Then tamp down a bisquit on top of that.Repeat until muffin tin is filled.
Cooking: Get your grill going on high and warm up to approx. 350-400 degrees. Place muffin tin in and cook for approx.18-22 minutes OR UNTIL DONE! DO NOT OVER COOK!Remove muffin pan from grill. Use a knife to trace around the outside diameter of the bisquits. Place a cookie sheet over top of muffin tin, turn over, tap the bottom of each muffin and remove muffin tin. There you have wonderfully delicious pineapple upside down bisquits. For a dessert item, place in a bowl with a scoop of premium vanilla ice cream!
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Mustard Ham Mopping Sauce:
I developed this a few years ago at the request of Brian Traeger."Give me something spectacular for my Christmas ham," he told me. So I put on my chef's coat and came up with this savory mopping sauce for ham!
Ingredients: 1cup yellow mustard, 3/4cup honey (or brown sugar or molassas),1tsp.white pepper,1tsp.paprika,1 tsp. allspice,2tsp.garlic powder.
Preparation: In a bowl, mix all ingredients thoroughly together. You want a fairly stiff mixture which will adhere to the ham. Score the ham in a cross-hatch pattern and brush or rub a light layer of the mopping sauce on the ham. Place it in a disposable aluminum pan(to keep your grill clean). Then, every 30 minutes,brush the outside of the ham with the moppin sauce. Do so until the ham is cooked. (Raw hams=165-170F, fully cooked hams 150F).
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Pear Mustard Sauce:
December is National Pear Month. Since pears are the "official" fruit of Oregon, I wanted to share this great tasting pear-mustard sauce recipe with you. It's excellent on pork,chicken and white fish. Light sweet,and spicy all at the same time
Ingredients 1-16 oz. Can pears in heavy syrup, drained3 T. syrup from the can1 T. dijon mustard1 T. apple cider vinegar2 t. honey¼ t. Tabasco sauce¼ t. black pepper-freshly ground¼ t. salt
How to prepare
Puree pears in a food processor until smoothBlend in all other ingredientsPour into a saucepan and heat until mixture is warm.
Use on Pork,Poultry and White FishA very refreshing sauce with a sweet and tangy flavor
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Citrus Glazed Turkey
This is a holiday favorite of mine. I came up with this recipe in 1991, and have since used it every Thanksgiving. I love the combination of smoke and citrus,it's a savory combination that I think is unbeatable! I
Ingredients 1- 10-15 lb. Turkey (fresh or frozen)Equal number of oranges, lemons, limes
Preperation:Wash turkey in cold running water-after removing neck and giblets. Cut off “Pope’s nose) and neck protrusion.Towel pat dry. Coat with olive oil inside and outside of bird . Peel fruit. Loosely stuff bird cavity with an equal number of orange, lemon and lime peels.Sprinkle a light coat of Traeger Pork & Poultry Shake all over bird. (Or make your own rub using Sage, coriander, thyme, black pepper,paprika, garlic powder, onion powder and ground parsley)
Cooking: Start your grill and begin cooking bird at approximately 250 degrees. (Figure 40 minutes per pound @ 250 degrees F).
Citrus Glaze Mixture: In a blender, liquefy the fruit, then strain. Add to a saucepan. Add 3/4 cup white sugar,and 1-1/2 cups of water. Stir over medium heat. Add jellied cranberry sauce if you desire,(2-4 table spoons.)Stir until thoroughly mixed. Allow to cool.
While turkey is cooking,lightly mistwith apple juice or applejack. Mist inside and outside of the bird.
Wood Smoke:Wait until the bird is warmed up before adding wood smoke. I prefer Apple and Alder. Hickory and Alder are also good. Cherry wood works too. Lightly smoke the turkey while it’s cooking-replenishing wood chips or chunks every 60 minutes or so.
Target Temperature measured at the breast 170 degrees. Pull off and allow to rest 15-20 minutes before carving. (Temperature of bird will continue to rise for 10 minutes by as much as ten degrees F.)
Reheat glaze mixture over medium heat. Dip, pour, or paint on the carved turkey meat.
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Jacked and Sauced Chops
I love the thicker, bone-in pork chops. I think they have more flavor than the thinner type. The marriage of apples and pork is a natural. How often have you served pork chops and apple sauce? Here’s a variation of that combination!
Ingredients: One bone-in, 1.5” thick pork chop per person1 can of premium apple sauce-chunky is preferred4 tablespoons of Gentleman Jack
Preparation: lightly salt and pepper each side of the chop.Open and drain the apple sauce, you want to get rid of as much liquid as you can so that it becomes fairly dense in character.Once drained, pour into a bowl and add the 4 tablespoons of the Gentleman Jack. Mix into the apple sauce.
Cooking: Begin to grill the chops, and baste with the apple/gentleman jack mixture, flipping the chops every 6 minutes-until done-approximately 40 minutes—so you’ll flip them about 6-7 times total. Internal temperature should be 160-165.Pull off grill, baste one more time and serve. Yeah! Pork chops and apple sauce!
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Bloody Mary Flank Steak (courtesy of the Oregon Beef Council
Flank steak is a lean,versatile cut,which can be added to salads,as the main ingredient for sandwiches,or as a stand-out entree.
Ingredients:1 cup V-81/2 cup vodka1 teaspoon sea salt1 teaspoon freshly ground black pepper1 teaspoon hot sauce1 tablespoon lemon juice1 tablespoon Worcestershire sauce1/2 tablespoon crushed garlic1 teaspoon onion powder1 tablespoon prepared horseradish4 tablespoons olive oil2-4 pounds flank steak
Thoroughly mix all the ingredients except for the flank steak in a 1-gallon resealable bag. Add the flank steak. Marinate in the refrigerator for 8 hours. Preparation: Preheat grill on high for 15 minutes. Remove the flank steak from the marinade and wipe the excess liquid off with paper towels. Sear both sides on high heat (400+F), then lower heat to 300F and cook to medium rare,145F.After cooking, let the flank steak rest, covered, with a clean towel for 5 to 10 minutes. Cut against the grain and serve.Yield: 4 to 8 servings
Prep Time: 15 minutes Cook Time: 15 to 25 minutes
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Potato Magic
I enjoy potatoes.When they're grilled, it seems like they're extra special.Here's a simple recipe that will elevate your potatoes to a new level of enjoyment
Ingredients:1 medium baking potato per person,1 square of foil 2x the size of the potato,1 tablespoon olive oil,1 tablespoon Traeger Salmon Shake(or other seasoning blend of your choice).
Preparation:
wash potato and towel pat dry. Take a knife and cut a slit lengthwise in the potato-without cutting through the ends! Make sure the tip of the blade penetrates at least 1" deep into the potato. Rub with olive oil. Spread out foil square, sprinkle Salmon Shake or seasoning mixture onto foil and roll potato through seasoning so that it is is evenly coated on all sides. Wrap potato up in the foil.
xooking:Place wrapped potatoes in grill and cook on high (350-400 degrees) for 60 minutes, or medium (250-300 degrees) for 90 minutes. Optional:you can open foil for last 30 minutes and smoke if you care to. Remove potato, unwrap and squeeze ends to open slit. Add butter,sour cream,chives,bacon bits,and savor
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Fall Down Drunk Chicken
A bag,a bottle and a bird is all you need for this simple, delicious recipe
Ingredients:One large broiler chicken,1 gallon sized resealable bag,1 bottle of Segram's Twisted Lime Gin.
Preparation: Rinse the chicken, place in the bag. Open bottle and pour entire contents into bag.Seal bag and refrigerate chicken for 1/2 hour, turning once.
Cooking:Remove chicken from bag and cook on high until internal temperature reaches 170 degrees or smoke for three hours at a lower temperature. If smoking, crisp the chicken skin by moving to hotter place on grill or turning grill to high setting.
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Grilled or Barbecued Beef Tri-Tip
A Wonderful cut of meat from the bottom sirloin of the beef. Tends to be very lean-can be somewhat triangular in shape. Can be grilled or roasted.
Preparation: season with 3tsp. kosher salt, 2tsp. black pepper, 3 tsp. garlic powder, 1tsp. powdered sage. Optional ½ cup yellow mustard. Mix the dry ingredients together. Lightly coating the tri-tip. Then add optional thin coat of yellow mustard.
Cooking: Grill on high heat, turning every 6 minutes for 24 minutes. Then smoke for 45-60 minutes. Or roast @ 275 degrees for 75-90 minutes-until internal temp reaches 150. Allow the meat to rest for 10-15 minutes, then thinly slice against the grain. Wonderful!
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Citrus/Mustard Chicken
In honor of National Mustard Day, here's an easy recipe that does wonders with fresh NW Chicken!
Ingredients: 1/2-1 cup yellow mustard,1 orange,1 large lemon (or 2 medium sized ones)3 limes.
Preparation: Using the smallest teeth on your grater,grate the peel (zest) off the fruit into a bowl. Toss the peels to mix. Stir into the yellow mustard. Spread a light, even coat on your chickenand grill on medium to high heat until done. If you have some leftover citrus-mustard mixture you can brush it on the chicken while it cooks. It's scrumptious!
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Smoked Apricot/Bourbon Sauce/Glaze
This is a great accompanyment to pork or beef ribs, pork roasts,pork chops or beef tri-tip.
Ingredients: 1 cup bourbon, 12oz.apricot preserves, wood smoke
Preparation: In a 2qt.sauce pan,add the preserves and bourbon. Over low heat, stir until the preserves melt and the bourbon is mixed in. Reduce to a medium-thick consistency, about 1/2hour on low heat. Allow to cool. Then transfer to a heat resistant vessel. Place in barbecue and allow the bourbon/apricot glaze to aquire some wood smoke. Apply to meat just before you pull it off the grill, or after the meat has been brought off the gril.
I owe this recipe to the Mrs. It's simple, quick and delicious. Use this recipe for either a breakfast or, with the addition of a scoop of vanilla ice cream,a dessert item.
Ingredients: 1 muffin tin,1 can of large Grand Bisquits(buttermilk are the best),1 can crushed pineapple-drained,a pinch of cinnamon for each bisquit.
Preparation: Spray muffin tin with cooking spray. In the bottom of the tin, place 1.5 tablespoon of crushed pineapple, add a pinch of cinnamon. Then tamp down a bisquit on top of that.Repeat until muffin tin is filled.
Cooking: Get your grill going on high and warm up to approx. 350-400 degrees. Place muffin tin in and cook for approx.18-22 minutes OR UNTIL DONE! DO NOT OVER COOK!Remove muffin pan from grill. Use a knife to trace around the outside diameter of the bisquits. Place a cookie sheet over top of muffin tin, turn over, tap the bottom of each muffin and remove muffin tin. There you have wonderfully delicious pineapple upside down bisquits. For a dessert item, place in a bowl with a scoop of premium vanilla ice cream!
----------------------------------------------------------------------------------------------------------------------------------------
Mustard Ham Mopping Sauce:
I developed this a few years ago at the request of Brian Traeger."Give me something spectacular for my Christmas ham," he told me. So I put on my chef's coat and came up with this savory mopping sauce for ham!
Ingredients: 1cup yellow mustard, 3/4cup honey (or brown sugar or molassas),1tsp.white pepper,1tsp.paprika,1 tsp. allspice,2tsp.garlic powder.
Preparation: In a bowl, mix all ingredients thoroughly together. You want a fairly stiff mixture which will adhere to the ham. Score the ham in a cross-hatch pattern and brush or rub a light layer of the mopping sauce on the ham. Place it in a disposable aluminum pan(to keep your grill clean). Then, every 30 minutes,brush the outside of the ham with the moppin sauce. Do so until the ham is cooked. (Raw hams=165-170F, fully cooked hams 150F).
----------------------------------------------------------------------------------------------------------------------------------------
Pear Mustard Sauce:
December is National Pear Month. Since pears are the "official" fruit of Oregon, I wanted to share this great tasting pear-mustard sauce recipe with you. It's excellent on pork,chicken and white fish. Light sweet,and spicy all at the same time
Ingredients 1-16 oz. Can pears in heavy syrup, drained3 T. syrup from the can1 T. dijon mustard1 T. apple cider vinegar2 t. honey¼ t. Tabasco sauce¼ t. black pepper-freshly ground¼ t. salt
How to prepare
Puree pears in a food processor until smoothBlend in all other ingredients
Use on Pork,Poultry and White FishA very refreshing sauce with a sweet and tangy flavor
----------------------------------------------------------------------------------------------------------------------------------------
Citrus Glazed Turkey
This is a holiday favorite of mine. I came up with this recipe in 1991, and have since used it every Thanksgiving. I love the combination of smoke and citrus,it's a savory combination that I think is unbeatable! I
Ingredients 1- 10-15 lb. Turkey (fresh or frozen)Equal number of oranges, lemons, limes
Preperation:Wash turkey in cold running water-after removing neck and giblets. Cut off “Pope’s nose) and neck protrusion.Towel pat dry. Coat with olive oil inside and outside of bird . Peel fruit. Loosely stuff bird cavity with an equal number of orange, lemon and lime peels.Sprinkle a light coat of Traeger Pork & Poultry Shake all over bird. (Or make your own rub using Sage, coriander, thyme, black pepper,paprika, garlic powder, onion powder and ground parsley)
Cooking: Start your grill and begin cooking bird at approximately 250 degrees. (Figure 40 minutes per pound @ 250 degrees F).
Citrus Glaze Mixture: In a blender, liquefy the fruit, then strain. Add to a saucepan. Add 3/4 cup white sugar,and 1-1/2 cups of water. Stir over medium heat. Add jellied cranberry sauce if you desire,(2-4 table spoons.)Stir until thoroughly mixed. Allow to cool.
While turkey is cooking,lightly mistwith apple juice or applejack. Mist inside and outside of the bird.
Wood Smoke:Wait until the bird is warmed up before adding wood smoke. I prefer Apple and Alder. Hickory and Alder are also good. Cherry wood works too. Lightly smoke the turkey while it’s cooking-replenishing wood chips or chunks every 60 minutes or so.
Target Temperature measured at the breast 170 degrees. Pull off and allow to rest 15-20 minutes before carving. (Temperature of bird will continue to rise for 10 minutes by as much as ten degrees F.)
Reheat glaze mixture over medium heat. Dip, pour, or paint on the carved turkey meat.
----------------------------------------------------------------------------------------------------------------------------------------
Jacked and Sauced Chops
I love the thicker, bone-in pork chops. I think they have more flavor than the thinner type. The marriage of apples and pork is a natural. How often have you served pork chops and apple sauce? Here’s a variation of that combination!
Ingredients: One bone-in, 1.5” thick pork chop per person1 can of premium apple sauce-chunky is preferred4 tablespoons of Gentleman Jack
Preparation: lightly salt and pepper each side of the chop.Open and drain the apple sauce, you want to get rid of as much liquid as you can so that it becomes fairly dense in character.Once drained, pour into a bowl and add the 4 tablespoons of the Gentleman Jack. Mix into the apple sauce.
Cooking: Begin to grill the chops, and baste with the apple/gentleman jack mixture, flipping the chops every 6 minutes-until done-approximately 40 minutes—so you’ll flip them about 6-7 times total. Internal temperature should be 160-165.Pull off grill, baste one more time and serve. Yeah! Pork chops and apple sauce!
--------------------------------------------------------------------------------------
Bloody Mary Flank Steak (courtesy of the Oregon Beef Council
Flank steak is a lean,versatile cut,which can be added to salads,as the main ingredient for sandwiches,or as a stand-out entree.
Ingredients:1 cup V-81/2 cup vodka1 teaspoon sea salt1 teaspoon freshly ground black pepper1 teaspoon hot sauce1 tablespoon lemon juice1 tablespoon Worcestershire sauce1/2 tablespoon crushed garlic1 teaspoon onion powder1 tablespoon prepared horseradish4 tablespoons olive oil2-4 pounds flank steak
Thoroughly mix all the ingredients except for the flank steak in a 1-gallon resealable bag. Add the flank steak. Marinate in the refrigerator for 8 hours.
Prep Time: 15 minutes Cook Time: 15 to 25 minutes
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Potato Magic
I enjoy potatoes.When they're grilled, it seems like they're extra special.Here's a simple recipe that will elevate your potatoes to a new level of enjoyment
Ingredients:1 medium baking potato per person,1 square of foil 2x the size of the potato,1 tablespoon olive oil,1 tablespoon Traeger Salmon Shake(or other seasoning blend of your choice).
Preparation:
wash potato and towel pat dry. Take a knife and cut a slit lengthwise in the potato-without cutting through the ends! Make sure the tip of the blade penetrates at least 1" deep into the potato. Rub with olive oil. Spread out foil square, sprinkle Salmon Shake or seasoning mixture onto foil and roll potato through seasoning so that it is is evenly coated on all sides. Wrap potato up in the foil.
xooking:Place wrapped potatoes in grill and cook on high (350-400 degrees) for 60 minutes, or medium (250-300 degrees) for 90 minutes. Optional:you can open foil for last 30 minutes and smoke if you care to. Remove potato, unwrap and squeeze ends to open slit. Add butter,sour cream,chives,bacon bits,and savor
---------------------------------------------------------------------------------
Fall Down Drunk Chicken
A bag,a bottle and a bird is all you need for this simple, delicious recipe
Ingredients:One large broiler chicken,1 gallon sized resealable bag,1 bottle of Segram's Twisted Lime Gin.
Preparation: Rinse the chicken, place in the bag. Open bottle and pour entire contents into bag.Seal bag and refrigerate chicken for 1/2 hour, turning once.
Cooking:Remove chicken from bag and cook on high until internal temperature reaches 170 degrees or smoke for three hours at a lower temperature. If smoking, crisp the chicken skin by moving to hotter place on grill or turning grill to high setting.
---------------------------------------------------------------------------------
Grilled or Barbecued Beef Tri-Tip
A Wonderful cut of meat from the bottom sirloin of the beef. Tends to be very lean-can be somewhat triangular in shape. Can be grilled or roasted.
Preparation: season with 3tsp. kosher salt, 2tsp. black pepper, 3 tsp. garlic powder, 1tsp. powdered sage. Optional ½ cup yellow mustard. Mix the dry ingredients together. Lightly coating the tri-tip. Then add optional thin coat of yellow mustard.
Cooking: Grill on high heat, turning every 6 minutes for 24 minutes. Then smoke for 45-60 minutes. Or roast @ 275 degrees for 75-90 minutes-until internal temp reaches 150. Allow the meat to rest for 10-15 minutes, then thinly slice against the grain. Wonderful!
------------------------------------------------------------------------------------
Citrus/Mustard Chicken
In honor of National Mustard Day, here's an easy recipe that does wonders with fresh NW Chicken!
Ingredients: 1/2-1 cup yellow mustard,1 orange,1 large lemon (or 2 medium sized ones)3 limes.
Preparation: Using the smallest teeth on your grater,grate the peel (zest) off the fruit into a bowl. Toss the peels to mix. Stir into the yellow mustard. Spread a light, even coat on your chickenand grill on medium to high heat until done. If you have some leftover citrus-mustard mixture you can brush it on the chicken while it cooks. It's scrumptious!
------------------------------------------------------------------------------------
Smoked Apricot/Bourbon Sauce/Glaze
This is a great accompanyment to pork or beef ribs, pork roasts,pork chops or beef tri-tip.
Ingredients: 1 cup bourbon, 12oz.apricot preserves, wood smoke
Preparation: In a 2qt.sauce pan,add the preserves and bourbon. Over low heat, stir until the preserves melt and the bourbon is mixed in. Reduce to a medium-thick consistency, about 1/2hour on low heat. Allow to cool. Then transfer to a heat resistant vessel. Place in barbecue and allow the bourbon/apricot glaze to aquire some wood smoke. Apply to meat just before you pull it off the grill, or after the meat has been brought off the gril.
posted by MrBBQ at
7:33 AM
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