Art's Backyard Great BBQ Recipes

Art’s BBQ Recipes

Grilled BBQ Burgers

Grilled BBQ Burgers

4 lbs. ground beef
3/4 cup barbecue sauce
2 tbsp. rib rub
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. salt
1 tsp. cinnamon
Set aside two more cups of barbecue sauce
Cheese slices of your choice (optional)

Preheat grill to medium-high heat. If using a gas grill, you want the internal temperature to reach 400 degrees F. Take the ground beef and mix with the 3/4c. barbecue sauce, then form into patties and place on foil sheet. Mix dry ingredients in a small bowl and sprinkle entire mixture over both sides of the patties. Place the burgers on the grill for about 4 minutes, then turn. Cook for another 4 minutes and turn again. Place cheese on top of patties. Turn off the heat, and allow cheese to melt before serving. To toast your buns, place face down on grill just before you turn off the heat. Sprinkle buns with olive oil, salt, and pepper before toasting if desired. Serve and enjoy!

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Blue Cheese and Mushroom Turkey Burgers

Blue Cheese & Mushroom Turkey Burgers

1 lb. ground turkey
8 oz. fresh mushrooms, finely chopped
1 onion, finely chopped
2 tbsp. soy sauce
1/2 tsp. kosher salt
1/4 tsp. black ground pepper
1/4 cup crumbled blue cheese

Preheat grill to high heat. In a medium bowl, mix turkey with mushroom, onion, and soy sauce. Season with salt and pepper and form into four patties. Lightly oil the grill grate with olive oil and place patties on the grill. Cook for 10 minutes on each side, or until well done. Sprinkle with blue cheese and allow to melt before removing from grill. Serve on buns and enjoy!

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California Grilled Veggie Sandwich

California Grilled Veggie Sandwich

1/4 cup mayonnaise
3 cloves garlic, minced
1 tbsp. lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split horizontally
1/2 cup crumbled feta cheese

In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator. Preheat the grill for high heat. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread and melt the cheese slightly. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches!

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Grilled Chicken Salad with Fruit

Grilled Chicken Salad with Fruit

1 lb. skinless, boneless chicken breast halves
1/2 cup pecans
1/3 cup red wine vinegar
1/2 cup white sugar
1 cup vegetable oil
1/2 onion, minced
1 tsp. ground mustard
1 tsp. salt
1/4 tsp. ground white pepper
2 heads Bibb lettuce - rinsed, dried and torn
1 cup sliced fresh strawberries

Preheat the grill for high heat. Lightly oil the grill grate. Grill chicken 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice. Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans until fragrant, stirring frequently, about 8 minutes. Remove from heat, and set aside. In a blender, combine the red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper. Process until smooth. Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with the dressing to serve. Enjoy!

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Pita Pizza

Pita Pizza

1 pita bread round
1 tsp. olive oil
3 tbsp. pizza sauce
1/2 cup shredded mozzarella cheese
1/4 cup sliced crimini mushrooms
1/8 tsp. garlic salt

Preheat grill for medium-high heat. Spread one side of the pita with olive oil and pizza sauce. Top with cheese and mushrooms, and season with garlic salt. Lightly oil grill grate. Place pita pizza on grill, cover, and cook until cheese completely melts, about 5 minutes. Serve and enjoy!

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Grilled Salmon

Grilled Salmon

1-1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

Season salmon fillets with lemon pepper, garlic powder, and salt. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours. Preheat grill for medium heat. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

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Red Potato Salad with Olives, Feta Cheese, and Mint

Red Potato Salad with Olives, Feta & Mint

1-3/4 lbs. small red-skinned potatoes, cut into quarters
1 bunch fresh mint, chopped
8 oz. feta-cheese, crumbled
3/4 cup brine-cured black olives (such as Kalamata), pitted, chopped
1/4 cup extra-virgin oil

Place potatoes and 3 tsp. of mint in large pot of salted water. Bring water to boil, reduce heat, and simmer potatoes until tender: about 12 minutes. Drain potatoes and transfer to large bowl. Set aside 2 tablespoons each of mint, cheese and olives; add remainder to warm potatoes. Mix in oil. Season with salt and pepper to taste. Garnish potatoes with reserved mint, cheese and olives. Serve warm and enjoy!

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