Barbeque Recipes

barbeque recipes

barbeque Sausage Balls

Ingredients:
3/4-pound ground beef
1/3 pound bulk pork sausage
1 egg beaten
1/2 tsp salt
1/2 tsp dry mustard
1/4 tsp ground all spice
1/4-cup Italian breadcrumbs
1/4 cup sliced green onions
1/8th cayenne pepper - optional

Thoroughly mix all until well blended. Shape them into 1-inch balls and allow to sit covered in the refrigerator for an hour or so. While the sausage balls are resting comfortably, start the grill with ample charcoal to make a medium fire (225 deg - 250 deg). Make sure the coals are on the side of the pit away from where you will be cooking the meat (this is indirect heat). Allow the grate to become hot and brush the rack with wire brush to remove impurities.

Carefully place the sausage balls on the grate away from the heat. There is no need to turn them, as they will cook completely and thoroughly. After about an hour (depending upon how hot your fire has been) take one and break it apart. If it is no longer pink then they are done. You may have to try a few to be sure!

You can use them immediately with the cayenne or freeze them for future use. Enjoy!

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barbeque recipes

Barbequed Crabs

Ingredients
1/2-cup butter
2 1/2 tablespoons garlic powder
2 1/2 tablespoons seasoning salt
2 tablespoons Worcestershire sauce
6 pounds whole Dungeness crab

Directions:
Preheat an outdoor grill for medium heat and lightly oil grate.
In a medium saucepan over medium heat, melt butter. Mix in garlic powder, seasoning salt and Worcestershire sauce.
Remove legs from crab bodies. Pull apart shells and remove meat.
Loosely wrap crabmeat and legs in aluminum foil, and place on the prepared grill. Unwrap slightly, and coat with the butter mixture. Cook until pink and flaky, 15 to 20 minutes.

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barbeque recipes

Cajun Barbequed Chicken

Ingredients
1/4-cup vegetable oil
1/2 cup white wine
2 tablespoons Cajun seasoning
6 skinless, boneless chicken breast halves

Directions
In a bowl, mix the oil, white wine, and Cajun seasoning. Place chicken in the bowl, and coat with the mixture. Cover, and refrigerate for at least 3 hours. Preheat the grill for high heat. Lightly oil the grill grate. Discard marinade, and place chicken on the grill. Cook for 6 to 8 minutes on each side, until juices run clear.

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