What are some good cook out recipes?

HAMBURGER PIZZA (ON THE GRILL)





1 1/4 c. tomato puree


1 1/2 lb. lean ground beef


1/4 c. bread crumbs


1/4 c. minced onion


1 egg


1 tsp. salt


1 clove garlic, minced


1/4 tsp. oregano


4 slices Mozzarella cheese, cut in half


Heavy Duty Foil Wrap





Mix 1/4 cup tomato puree with beef, crumbs, onion, egg and salt. Pat meat into 10 inch circle on 18 inch square foil making the crust for the pizza, turn up edge about 1/2 inch to hold filling.


Turn foil up and crimp edges about 1 inch away from meat to catch drippings. Spoon remaining tomato puree mixed with garlic and oregano over meat. Top with cheese slices.





Place pizza on grill 6 inches away from grey coals. Cook 20 to 25 minutes. Cut into wedges to serve with garlic bread





MESQUITE SMOKED BABY BACK RIBS OVER


BEER





3 slabs baby back ribs


rib rub (your preference)


6 or 12 pack beer


mesquite chips


2 cloves garlic, minced


4 tablespoons olive oil


1 cup onion, chopped


1 1/3 cups cider vinegar


1/2 cup brown sugar


2 cans (about 16 oz) tomato sauce


hot sauce


salt


fresh pepper


1 tbsp Worcestershire sauce


yellow mustard


dash cayenne pepper


2 sweet onions


2 green peppers





Note: Good smoked ribs require tender loving care, and while not overly difficult, are time consuming.





The Sauce:





Heat olive oil in a medium sauce pan on medium heat, then saut茅 onion and garlic 2-3 minutes. Add the vinegar and cook for 3 minutes. Add remaining ingredients, per your taste and bring to a low boil; then reduce to a simmer for one hour.


Cool; then serve or refrigerate, as this may be made a few days ahead to allow you to relax while the ribs cook.





Depending on the amount of ';bite'; you like, adjust the amount of salt (approximately 2 teaspoons) hot sauce (approximately 3 teaspoons) and mustard (3 or 4 good squirts) and cayenne (a few dashes)








Now for the ribs:





1 Day ahead - liberally rub the ribs with your favorite rub (store bought or homemade). Wrap each piece tightly in plastic wrap, and then in aluminum foil. Refrigerate for one day.


Soak chips in water for about 30 minutes, then dry. Heat one side of the grill, (I use a gas grill) and add the chips. When they start smoking, add the ribs, cut in half slabs, to the opposite side of the grill, preferably on a top rack. You may stack them if needed.





Pour one can beer into a disposable aluminum pan, and place over the heat at the back of the grill (this will create some moisture inside to self-baste ribs).





Cook on a low heat. Use a gas grill thermometer to ensure a temperature of 200-225掳F degrees. Close the lid to allow the ribs to soak the smoke flavor up, but monitor the temperature, and add chips as needed to keep the smoke billowing.





Every 15 minutes or so baste the ribs - I boil a mix of cider vinegar, lemon juice, hot sauce, pepper, Worcestershire and a little mustard for this.





When the ribs are close to being done, but not quite, I pull them. Rib cook times vary - at this temperature about 3-4 hours would be a good time to check.





When the meat has cooked down from the bone, and the ribs sag on the ends when picked up in the middle by tongs, remove them from the grill.





Preheat the oven to 200掳F.





Cut into slices sweet onion and green pepper Place these into the bottom of a baking pan. Cover with beer and water. Slather the ribs with BBQ sauce - then place into the pan Seal tight with aluminum foil and bake for 1-1 1/2 hours.What are some good cook out recipes?
ingredients


1 large whole chicken (4 to 5 pounds)


3 tablespoons Memphis Rub* or your favorite dry barbecue rub


1 can (12 ounces) beer





preparation


1. Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets, and set aside for another use. Rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Sprinkle 1 tablespoon of the rub inside the body and neck cavities, the rub another 1 tablespoon all over the skin of the bird. If you wish, rub another 1/2 tablespoon of the mixture between the flesh and the skin. Cover and refrigerate the chicken while you preheat the grill.





2. Set up the grill for indirect grilling** placing a drip pan in the center. If using a charcoal grill, preheat it to medium.





If using a gas grill, place all the wood chips in the smoker box and preheat the grill to high; then, when smoke appears, lower the heat to medium.





3. Pop the tab on the beer can. Using a ';church key'; 鈥搒tyle can opener, make 6 or 7 holes in the top of the can. Pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity.





4. When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird.





5. Cover the grill and cook the chicken until fall-off-the-bone tender, 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour.





6. Using tongs, lift the bird to a cutting board or platter, holding the metal spatula underneath the beer can for support. (Have the board or platter right next to the bird to make the move shorter. Be careful not to spill hot beer on yourself.) Let stand for 5 minutes before carving the meat off the upright carcass. (Toss the beer can out along with the carcass.)





*Memphis Rub





1/4 cup paprika


1 tablespoon firmly packed dark brown sugar


1 tablespoon granulated sugar


2 teaspoons salt


2 teaspoons accent (MSG; optional)


1 teaspoon celery salt


1 teaspoon freshly ground black pepper


1 to 3 teaspoons cayenne pepper, or to taste


1 teaspoon dry mustard


1 teaspoon garlic powder


1 teaspoon onion powder





Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat or light for up to six months. Makes about 1/2 cup. Enough for 4 to 6 racks of ribs.





** Indirect grilling on a Charcoal Grill:





To set up you grill for indirect grilling, light the coals. When they are blazing red, use tongs to transfer them to opposite sides of the grill, arranging them in two piles. Some grills have special half-moon-shaped baskets to hold the coals at the sides; others have wire fences that hook onto the bottom gate. Let the coals burn until they are covered with a thin layer of gray ash. Set the drip pan in the center of the grill, between the mounds of coals. Place the food on the grate over the drip pan, and cover the grill. You鈥檒l need to add about 10 to 12 fresh briquettes to each side after an hour of cooking.





If you want to add a smoke flavor, add 1 to 2 cups of presoaked wood chips, or 2 to 4 chunks, to the coals just before you start to cook, and again whenever you replenish the coals.What are some good cook out recipes?
Cook a pizza on your grill. Put some oil on the grill, then spread the pizza dough out. Put the pizza dough on your grill.... then put the sauce, cheese and topping on. Let it cook until it is crispy enough for you.


Enjoy the best dang pizza ever.
Grilled Orange Chicken


INGREDIENTS





* 1/2 cup orange marmalade


* 1/4 cup balsamic vinegar


* 2 tablespoons olive oil


* 1 teaspoon rubbed sage


* 2 tablespoons chopped fresh chives


* 1 (3 pound) chicken, cut into pieces


* 1/2 teaspoon garlic salt


* 1/4 teaspoon coarsely ground black pepper





DIRECTIONS





1. Preheat a grill for medium heat.


2. Combine the marmalade, vinegar, olive oil, and sage in a small saucepan. Cook over low heat for 2 minutes until smooth. Stir in the chives, then remove 1/3 of the sauce to serve with the chicken later on.


3. Season the chicken pieces with garlic salt and pepper. Grill for about 15 minutes on each side, then brush with glaze. Continue cooking until done, 20 to 30 minutes, turning occasionally, and brushing with additional glaze. Serve with reserved marmalade glaze.