Chat Bud's Recipe's

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Grilling

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BarBQue Cabbage
one large head of cabbage..italian dressing..butter..BBQsauce
cut the head of cabbage in four quarters half way thru just enough to open the head up..stuff with 1/2 stick butter ..pour 1/2 bottle Italian dressing inside..pour 1/2 half bbq sauce on top wrap in foil.. place on bbq grill for 3 to 4 hours..or you can place in oven untill cabbage is soft..

Grilled Chicken Breast
 4-5 chicken breast
italian  season dressing..
Marinate chicken in dressing for one hour.
Grill on hot grill
 

Grilled Ribeye Steaks:

2 steaks any size (we prefer ribeyes)
lawry's season salt
Kraft's zesty Italian dressing

I always poke holes in steaks with a fork and sprinkle lawry's all over both sides. put into a deep dish or pan, and pour zesty Italian all over and on both sides. Let marinade for atleast 45 minutes to an hour. Then Grill till your steak is done. By Donnah & Rick

Grilled Veggies
Buy your choice of mixed veggies frozen or fresh,
about 3-4 cups
Land-o-Lakes butter (original)
put butter all over veggies and wrap real tight in foil, put on b-b-q pit and cook till tender.

B-B-Q Ribs:
Use 1lb ribs per person.
Rub brown sugar, paprika, salt and pepper on both sides. Position slabs vertically and insert metal skewers (optional). Allow 3/4 inch between each slab. Slow cook in covered grill for 1 1/4 hours over medium to hot, indirect fire. Begin basting with your favorite BBQ sauce after first 1/2 hour

Moma and Daddy's No.1 BBQ Brisqet

1 12 - 15 lb. brisquet

The night before grilling:

Trim off excess fat , but not all , give a better flavor.
1. sprinkle moderately with liquid smoke. On both sides.
2. sprinkle heavy with "Tony Chachere's" original seasoning.( or any good
seasoned meat tenderizer)
3. sprinkle heavy with black pepper.( this will cook off)
4. sprinkle moderately with garlic powder ( not garlic salt, makes it too
salty).
Wrap in Heavy foil double and let set in fridge over night.

Next morning start a hot fire in pit. Best type of pit is the kind with the fire
box on the side. Put brisquet in pit still wrapped in foil. Open foil after
about 1 hour.Sop with sauce below every 30 min or one hour. no need to turn
meat.

Cook about 30 min per lb. in hot fire about 350*.

Sopping sauce:

1/2 cup oil , in sauce pan add chopped onions, one lemon cut up,1/2 cup vinegar,
3 tabsp brown sugar, one or two cans beer. Let cook about 15 min then add about
3 tabsp "Tony Cachere's seasoning" and if desired 1/2 cup katsup. let cook about
15 more min. then baste brisquet about every hour with sauce. check brisquet for
doneness on big end. When done let cool at least 1 hour before slicing, it will
slice easier.

Moma and Daddy have won many BBQ cook off's with this .