This is the weekend that rocks when it comes to cooking.
Almost every grill, smoker, and oven in the U S. will be primed for cooking something finger lick'n and lip smacking...
The air will be filled with the aroma of everything that is dear to the grill and pit master's heart
This is the weekend when the beer is extra cold and the food is outstanding, when all is said and done.. there will be some fine eatin'...
Here are two more recipes to add to your collection...
Enjoy!!!
Bigdaddy
Have a great SAFE weekend.
Barbecue Sauce
Makes 3 cups; prep time: 20 minutes; total time: 30 minutes
It takes just thirty minutes to make and keeps for at least one month.
Brush the sauce on ribs or whatever you may be barbecuing.
1 tablespoon olive oil
1 small onion, finely chopped
4 garlic cloves, minced
1 tablespoon mustard powder
1 teaspoon red-pepper flakes
3 tablespoons light-brown sugar
2 cups ketchup
1/3 cup Worcestershire sauce
1/3 cup cider vinegar
1 tablespoon molasses
1/4 teaspoon ground black pepper
1. In a medium saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until translucent, about 5 minutes.
Stir in mustard powder and red-pepper flakes; cook 30 seconds.
2. Reduce heat to medium-low; stir in sugar, ketchup, Worcestershire, vinegar, molasses, and black pepper.
Cook, stirring occasionally, until thickened, 5 to 10 minutes.
Note: Let the sauce cool completely before transferring to airtight containers and storing in the refrigerator (label and date).
Potato Packets
Serves 8; Prep time: 15 minutes; Total time: 1 hour
4 pounds small red potatoes
1 head garlic
1/4 cup olive oil ( I like to use Goya Spanish Olive oil)
Salt and pepper
1. Heat the grill to medium.
In a large bowl, combine potatoes, un-peeled cloves from head of garlic, and olive oil; season with salt and pepper
2. Layer two large pieces (2 feet each) heavy-duty foil for each of two packets.
Divide the potato mixture between foil pieces.
Fold the foil over the potatoes, leaving room inside for the potatoes to roll when the packets are shaken; crimp the edges.
3. Place packets on grill; cover.
Cook until tender, 35 to 45 minutes, shaking packets often for even cooking.
Remove from grill; let cool slightly, then carefully open packets. Serve hot.
Note: You can cut the potato in half or quarters if you prefer.
