Category: Barbecue

Try making these baked beans on your grill. Nice in the summer so you don’t heat up the kitchen.

2 can pork & beans (16 oz cans)
1/3 cup bottled bar-b-que sauce
1/4 cup brown sugar
1/4 cup golden raisons
1/3 cup tart (granny smith) apples (optional)
1/2 cup onion, chopped
8 each bacon strips

Drain pork and beans and place into an oven-proof bowl. I like to use the aluminum throw away pansfor obvious reasons (I’m lazy)
Chop onion and apples and add to beans. Also add bbq sauce, brown sugar and raisons. Mix together and place the bacon strips on top.
Place in covered grill and grill at 350 degrees for 1 to 1 1/2 hours. If you don’t have a temperature guage, that’s medium heat.

OK - I haven’t tried Bush’s Grilled Beans yet. If they are as good as his other beans, I may be switching and simply heating them up on the side burner.

You know. Everything is not a recipe. Sometimes when you are grilling, you just need to turn loose the creative juices.

My buddy Sean told me he was grilling hot dogs and did not have buns. So he put them in a tortilla. Added cheese to the dogs while they were on the grill, them put them in the wrap.
Now you can do what you want as far as seasoning, but I think some chili on them would be terrific! Taco sauce would make a different combination.

He grilled the tortillas for a minute on each side. That adds a nice grill flavoring. The thing is, with this you can put some good fixings on it and not sog up the bun and watch it fall in pieces.

Thanks Sean! Just in time for Cinco de Mayo.

While marinating before you cook will add flavor, covering your meat in barbecue sauces before cooking will dry your meat out, and can cause it to burn. This happens because most barbecue sauces contain high amounts of fat and sugar, and these will burn easy.

However, seasoning your meat will work well, and will not have any adverse effects. Many people like to apply rubs. I prefer to add my seasonings to the meat about an hour before I grill it. This gives them a chance to be absorbed by the meats.

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A marinade is a savory, acidic sauce in which a food is soaked to enrich its flavor or to tenderize it.

It’s important to marinate food in the refrigerator and not on the counter.

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Don’t put chicken on a grill and then start constantly turning it. No no no!

First, most of the skin will be left behind on the grates as turning the chicken too quickly will cause the skin to stick to the grates. We’ve all been there.

You want to put the chicken, if it has a bone, onto direct or high heat and close the lid and let that side grill. When you go to turn it, it should lift easily. If it doesn’t, it’s not ready to turn.

Do the same thing on the other side. Again, it needs to lift easily. If you have done this correctly, your chicken will have a nice golden brown on both sides. When it does, you want to continue grilling it, but under indirect or low heat.

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Why not experiment a little and make your own marinade?

A marinade is basically made up of
* an acid to break down the meat and tenderize it
* an oil to replace the moisture the acid draws out of the meat\
* seasonings

The acid can be vinegar, red wine, lemon juice; on that order. Personally I prefer a red wine or lemon juice as it not only helps tenderize your meat, it adds a flavor at the same time.

If you use something like a nut oil or a flavored oil, you can add flavor as well. Olive oil is very popular.

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