Grilled Seafood Focaccia (259x194)

Grilled Seafood Focaccia

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Rich and Bunny Tuttle, K Cass BBQ: Rich and Bunny told us, “We have experimented with grilling all kinds of different pizzas, and this one is extremely delightful and healthy.”

Ingredients

1/2 cup seafood cocktail sauce
1 (9-inch) focaccia
Fresh spinach leaves to cover the bread
1 pound crabmeat or crab blend
1/2 pound feta cheese, crumbled
1/4 cup freshly grated Parmesan cheese

Instructions

Prepare your coals and let them die down to a low heat.

Spread the cocktail sauce over the bread as you would a pizza. Arrange the fresh spinach leaves over the sauce so they are close enough that they are touching each other. Spread the crabmeat evenly over the spinach. Follow with the feta cheese and sprinkle the Parmesan cheese on top.

Place the focaccia on the grill and close the lid. Check on the pizza about every 5 minutes to make sure the bottom is not burning. It should take approximately 20 minutes and is ready when it’s hot and the cheese is completely melted.

red planet Jambalaya

Red Planet Jumpin’ Jambalaya

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Connecticut barbequer and KCBS member Dave Conti likes his food spicy, on or off the grill. He shared his jambalaya recipe with Hartford’s WSFT-TV and with his friends at KCBS for this book. Chef Paul has tweaked it a bit and suggested other products in case you can’t find the ones in the recipe in your area. If you can’t get Luzianne Cajun Spice, you could mix 1 teaspoon salt, ½ teaspoon cayenne, ½ teaspoon black pepper, and 1 ½ teaspoons fresh thyme (or ½ teaspoon dried).

Ingredients

1/2 cup olive oil
6 chicken thighs
1-3 tablespoons Luzianne Cajun spice, or more to taste
2 cups chopped celery
2 cups chopped onion
1 whole head of garlic, peeled and chopped
2 cups chicken or vegetable broth
1 lemon, cut in half
1 (12-ounce) bottle Saranac Pale Ale or ale of your choice
1 bag shrimp boil (optional)
2 cups chopped chorizo sausage
2 cups chopped ham
2 (28-ounce) cans whole Sclafani tomatoes, with juice
2 pounds shrimp, any size, peeled and deveined
2 (8-ounce) boxes Goya Yellow Rice, prepared according to package directions

Instructions

Heat the olive oil in a skillet over medium-high heat, add the chicken, and season with the Luzianne seasoning. Sauté the chicken until brown, 7 to 8 minutes. Set the chicken aside to cool and add the celery, onion, green pepper, and garlic to the pan. Sauté until the vegetables are tender, 6 to 8 minutes. At this point you could add more Luzianne seasoning (about 2 tablespoons), depending on your taste. Remove from the heat.

In a 2-quart saucepan, heat the broth over medium-high heat, then add the sautéed vegetable mixture, the lemon, half of the ale, and the shrimp-boil. Tear the chicken skin and meat off the chicken thighs and discard the bones. Chop the meat and skin into bite-sized pieces and add them to the pan. Add the sausage, ham, tomatoes, and the rest of the ale. Cook until the mixture is bubbling, then reduce the heat and simmer for 30 to 45 minutes. During the last 7 to 8 minutes, add the shrimp (so the shrimp don’t overcook).

Add the freshly cooked rice and mix well to combine. Enjoy!

Standing Stuffed Pork Roast

Diva Q Standing Stuffed Pork Roast

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Danielle Dimovski, known in barbeque circles as Diva Q, is a bright star of ‘Que from the frozen white north.

Ingredients

2 tablespoons butter
1 pound andouille sausage, finely diced
1/2 medium red onion, minced
1 leek, the white and the tender greens only, minced
1 red bell pepper, minced
2 cups crumbled corn bread
1 tablespoon rubbed sage
1 teaspoon salt
1 teaspoon black pepper
1/2 cup minced fresh parsley
2 tablespoons Cajun-style rub
1 (6- to 8-bone) pork rib roast
1/2 cup honey mustard sauce

Instructions

Preheat the grill to 275 degrees F. Diva Q recommends pellets—your choice of hickory, oak, pecan, apple, or cherry.

In a large skillet over medium heat, melt the butter. Add the sausage, onion, leek, and red pepper and sauté until the onion and leek are soft, 7 to 8 minutes. Add the corn bread, sage, salt, pepper, parsley, garlic, and half the Cajun rub and mix well. Remove the mixture from the heat and let it cool completely.

Ask your butcher to open the pork roast out so you can use a meat mallet to flatten it into a rectangle. Season the pork on both sides with the remaining Cajun rub. Spread the sausage filling out onto the pork, covering the entire rectangle. Roll the pork together tightly toward the bones and secure using butcher’s twine or silicone loops.

Grill for about 2 ½ hours, or until the internal temperature is 145 degrees F on a meat thermometer. During the last few minutes of cooking, glaze with the honey mustard sauce. Let rest for 15 minutes before serving.

Herbed Chicken

Herbed Chicken

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Buddy Foster: This recipe is Buddy’s own creation, and he says it came about over 40 years of cooking. The herb mixture gives the chicken a very zesty, fresh flavor, and this is an especially tasty roasted chicken recipe for the spring and summer months, when fresh herbs are plentiful. You can use a whole chicken or pieces. Remember that pieces will cook faster than a whole, so adjust your times accordingly. Buddy’s friend Alan augmented this recipe by throwing one jalapeño into the blender while he was making the sauce, and he cooked the chicken “beer-can” style. Buddy suggests cooking extra; the leftovers are great!

Ingredients

1 handful fresh mint
1 handful fresh basil
1 handful fresh parsley
1 tablespoon minced fresh thyme leaves
2 tablespoons fresh lemon juice
1 to 2 cloves garlic, minced
1/2 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon white pepper
1 (3 1/2- to 4 1/2-pound) whole chicken

Instructions

Set up your grill to smoke at 230 degrees F to 250 degrees F. Place all the ingredients except the chicken in a blender and blend until smooth. Rinse the chicken inside and out and pat it dry with paper towels. Paint the paste onto the chicken with a pastry brush. Smoke for about 3 hours, basting every 30 minutes with the herb mixture. Cook until the internal temperature registers at least 165 degrees F.

Lachlan Valley BBQ Lamb

Lachlan Valley BBQ Lamb

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Here’s a lamb recipe from Aussie Chris Roylance. This delicious lamb is a little out of the ordinary with hints of Indian cuisine.

Ingredients

Marinade:
6 tablespoons tomato relish or salsa
1 tablespoon curry powder
3 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon brown cider vinegar
1 teaspoon ground ginger
1/2 teaspoon allspice
Grated lemon zest

Lamb:
1 (4- to 6-pound) leg of lamb, boned and butterflied

Instructions

Whisk together all the marinade ingredients. Marinate the lamb in the mixture, covered, in the refrigerator, for at least 4 hours or overnight.

Set up your grill to cook on low to medium heat. Place the lamb on the grill, fat side down, and cook for 40 minutes. Turn and cook for an additional 20 to 50 minutes, until it reaches your desired doneness.