|Baby Back Ribs |
1 Tbs Vegetable oil
1 Med Onion -- thinly sliced
1 Tsp dried thyme
3 Tbs bourbon
1/2 Cup barbecue sauce
1 Slab Baby Back Ribs
Heat oil in heavy medium saucepan over med-hi heat. Add onion and saute until beginning to
soften, about 5 minutes . Add thyme and saute 1 minute. Add bourbon and simmer until mixture
is reduced to a glaze, about 1 minute. Mix in barbecue sauce. Prepare grill (med-hi heat).
Season ribs with salt and pepper; grill 5 minutes per side. Brush with sauce; continue grilling
until cooked through , brushing with sauce and turning every 5 minutes, (total cooking time for
ribs 25 minutes). Arrange meat on plates and spoon remaining sauce alongside.
|Grilled Chicken |
8 large chicken thighs -- skinned
1/2 cup soy sauce
5 green onions -- chopped
1/4 cup lime juice
2 Tbs dark brown sugar
1 Tbs honey
1 tsp dried crushed red pepper
1 clove garlic
pressed lime wedges & parsley for garnish
Place chicken thighs in an 11x7x1 1/2 inch baking dish. Combine soy sauce
and next 6 ingredients; pour over chicken. Cover and refrigerate, turning
occasionally, 8 hours. Drain chicken, reserving marinade. Cook chicken without
grill lid, over medium coals (300-350) 10 minutes on each side or until done,
basting frequently with reserved marinade. Garnish, if desired.
|Hawaiian Burgers |
1-1/2 lb. ground beef
2 Tbs Worcestershire sauce
1/3 cup pineapple preserves
1/3 cup chopped green onions
1/8 tsp pepper
1/3 cup B-B-Q sauce
Combine beef, onions, Worcestershire and pepper in large bowl. Shape
into patties. Combine preserves and B-B-Q sauce in pan and bring to boil.
Place patties on grill. Grill until desired doneness brushing often with
Submitted by texasangelwithattitude - Bren, from Texas
|Cider-Glazed Honey-Baked Ham |
4 to 5 pounds fully cooked boneless cured ham
1 cup apple cider
1/4 cup firmly packed brown sugar
1/4 cup country-style Dijon mustard
1/4 cup honey
1/2 teaspoon liquid smoke
Garnish Ingredients: Red, green and yellow apple slices
Heat oven to 350° F. Place ham into ungreased 13x9-inch baking pan. Pour apple cider over ham.
Stir together all remaining ingredients except apple slices in medium bowl. Spoon sauce over ham.
Bake, basting every 15 minutes with pan juices, for 60 to 70 minutes or until heated through.
Serve carved ham with pan juices; garnish with apple slices.
|Champagne Turkey |
1 (12 pound) whole turkey, neck and giblets removed
1/2 cup butter, cubed
2 apples, cored and halved
1 tablespoon garlic powder
salt and pepper to taste
2/3 (750 milliliter) bottle champagne
Preheat oven to 350 degrees F (175 degrees C).
Rinse turkey, and pat dry. Gently loosen turkey breast skin, and insert pieces of butter between the skin and breast. Place apples inside the turkey's cavity. Sprinkle with garlic powder, salt, and pepper.
Place turkey in a roasting bag, and pour champagne over the inside and outside of the bird. Close bag, and place turkey in a roasting pan.
Bake turkey 3 to 3 1/2 hours in the preheated oven, or until the internal temperature is 180 degrees F (85 degrees C) when measured in the meatiest part of the thigh. Remove turkey from bag, and let stand for at least 20 minutes before carving.