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Offseason BBQ Thread
Posted:
Tue Mar 15, 2011 3:59 pmby froglicious
With Spring here, I am pumped to start grilling and barbequeing again. Here is a neighborhood and tailgate favorite:
Grillied wings and sausage
4 Dozen wings and drumbettes
2 dozen Brats, italian or hot links of choice
Sauce:
1/4 cup olive oil
1/4 cup soy sauce
2 tablespoons dijon
2-3 squirts Worchestershire (sp?)
2-3 squirts Tabasco
7-8 squirts La hot sauce
Juice of 1/2 lemon
Whisk all ingredients. This sauce is very flavorful without being too spicey. Kids love it as well.
For more heat, I make an extra sauce and add cayenne for those that want more heat. However, I have stopped doing that because no one cares. Instead introduce hot italian sausage, jalapeno sausage or linguisa for spice.
Grill the wings and suasages until done (30-45 minutes). Slice the sausages and toss everything in the sauce and dump on a huge platter. You will be amazed how fast they fly off the platter.
Try these and they will be a staple at the tailgates.
Anyone else care to share? A long time til September.
BTW, this recipe is awesome if you can get fresh frog legs. Seriously!
Re: Offseason BBQ Thread
Posted:
Tue Mar 15, 2011 4:29 pmby ponyboy
Get you some one inch thick pork steaks. Rub with a paprika, sea salt, garlic, and fresh ginger mixture. Place in Cobb Oven (if you don't have one for tailgating, get one) with some damp mesquite chips on the coals and allow to smoke/bake for one hour.
About halfway through that hour, throw some mushrooms rolled in the same mix above sans the ginger onto the Cobb Stove.
What you'll end up with are very juicy, sublime pork steaks with a zip of ginger as well as mushrooms crisp on the outside and dripping on the inside.
Add your beverage of choice and you're golden.
Re: Offseason BBQ Thread
Posted:
Tue Mar 15, 2011 4:36 pmby froglicious
ponyboy wrote:Get you some one inch thick pork steaks. Rub with a paprika, sea salt, garlic, and fresh ginger mixture. Place in Cobb Oven (if you don't have one for tailgating, get one) with some damp mesquite chips on the coals and allow to smoke/bake for one hour.
About halfway through that hour, throw some mushrooms rolled in the same mix above sans the ginger onto the Cobb Stove.
What you'll end up with are very juicy, sublime pork steaks with a zip of ginger as well as mushrooms crisp on the outside and dripping on the inside.
Add your beverage of choice and you're golden.
I guess I will google a Cobb Oven. Sounds awesome.
Re: Offseason BBQ Thread
Posted:
Tue Mar 15, 2011 4:56 pmby BUS
Re: Offseason BBQ Thread
Posted:
Tue Mar 15, 2011 9:43 pmby smudubs
I know in the past we used to do a shrimp and crawfish boil after the spring game. Anyone know if they are doing that this year? I thought that was open to the public so just thought I'd ask.
Re: Offseason BBQ Thread
Posted:
Wed Mar 16, 2011 8:12 amby Bergermeister
smudubs wrote:I know in the past we used to do a shrimp and crawfish boil after the spring game.
Previous administration.
Re: Offseason BBQ Thread
Posted:
Wed Mar 16, 2011 10:14 amby Monkeystang
I am not giong to tell anyone how to cook their steaks but you must go to Rudolphs in Deep Ellum to buy them if you have not already been there. If you like prime dry aged beef, that is the place to go.
Re: Offseason BBQ Thread
Posted:
Wed Mar 16, 2011 11:39 amby PK
BUS wrote:http://www.youplusdallas.com/stories/flame-grilled-horned-frog
Enjoy!!!
Awesome!!!!!!
Re: Offseason BBQ Thread
Posted:
Wed Mar 16, 2011 7:24 pmby Junior
froglicious wrote:With Spring here, I am pumped to start grilling and barbequeing again. Here is a neighborhood and tailgate favorite:
Grillied wings and sausage
4 Dozen wings and drumbettes
2 dozen Brats, italian or hot links of choice
Sauce:
1/4 cup olive oil
1/4 cup soy sauce
2 tablespoons dijon
2-3 squirts Worchestershire (sp?)
2-3 squirts Tabasco
7-8 squirts La hot sauce
Juice of 1/2 lemon
Whisk all ingredients. This sauce is very flavorful without being too spicey. Kids love it as well.
For more heat, I make an extra sauce and add cayenne for those that want more heat. However, I have stopped doing that because no one cares. Instead introduce hot italian sausage, jalapeno sausage or linguisa for spice.
Grill the wings and suasages until done (30-45 minutes). Slice the sausages and toss everything in the sauce and dump on a huge platter. You will be amazed how fast they fly off the platter.
Try these and they will be a staple at the tailgates.
Anyone else care to share? A long time til September.
BTW, this recipe is awesome if you can get fresh frog legs. Seriously!
damn, that sounds good.
Re: Offseason BBQ Thread
Posted:
Mon Mar 21, 2011 10:42 amby ponyboy
froglicious wrote: I guess I will google a Cobb Oven. Sounds awesome.
I believe they're out of South Africa. Gift from brother in law. I cannot live without mine.