ã 2009 – Who Are Those Guys? BBQ Competition Cooking Team
Disclaimer: No animal was harmed unnecessarily in the layout for this site or in the creation of this BBQ team. The chicken and pig depicted on our banner are professionals and were only acting, they were not harmed in any way. The chicken is actually from Street, Maryland and the pig knows damn well who we are.
Recipes
STARTERS and APPETIZERS
This is a nifty little appetizer I got from my friend Tom Meyer. I added the bacon and changed the name from Gefullte Gurken to Ham & Egg Stuffed Cukes because the original name was too hard to pronounce. I also found when folks at a party asked me what they were eating, after I said “Gefullte Gurken”, they sort of looked at me funny.
Here is a great dip that should be made during the summer when sweet corn is at its peak. We cut corn from the cob to freeze every August and break out the packs after winter sets in, it’s a good taste of summer when the north winds blow. I have added a bit of Old Bay Seafood seasoning to give it a bit of a Maryland twist. For me, sweet corn and crabs is a combo that is tuff to beat. If you can’t find Old Bay, either leave it out or substitute your favorite BBQ rub. I have made this dip using Dizzy Pig Pineapple Head Rub with tasty results.
Chris, from Big Ugly BBQ Team posted this recipe for French Onion soup. It is easy to make and sure does taste good. I would highly recommend subbing the bacon fat for the vegetable oil. I would also toss in a couple of finely chopped bacon bits for a little extra kick, you can never have too much bacon!
submitted by Connie Rempe
Greg Rempe is the host of the BBQ Central internet radio show heard each week at 9:00 PM EST.
(see link section) Gregs Mom, Connie, is an occasional contributor to the show with some really tasty recipe selections. They have agreed to share a few with us. The first is a tasty starter that is sure to have them asking for more. My only suggestion here would be to grill or smoke the chicken to add an additional flavor profile.
Everybody makes deviled eggs. At a summer picnic, if they’re good, they’re usually the first to go. Lettuceman Erich’s wife, Sandy, makes some great deviled eggs and I have been trying for years to get her recipe. Unfortunately, this recipe is not hers. I will say this, these eggs are pretty tasty. I always add the extra hot sauce and the shrimp if I can, good stuff. Meanwhile, I’ll keep bugging Sandy, eventually, I’ll wear her down.
Pig Candy is a real crowd pleaser. The flavor can be adjusted to suite your own taste, more hot or not. It can be made on the smoker as well, in my opinion, cooking in the smoke adds an additional level to the overall flavor profile. If you make this one, be careful, the candy sticks can be very addicting.
Do you remember the children’s song Old MacDonald’s Farm? The name of this appetizer comes from the meat combination of beef meatballs and bacon, cow and pig, moo+oink=Moink. It is really easy to make and always a party favorite. They can be prepared in either the home oven, the smoker or even on a grill. I have listed some suggested glazes below for you to try or you can come up with your own. I encourage you to experiment; my guess is your guests are going to love them even if you serve them naked, I meant without a glaze, not you serving naked!!
Moink Ball King and originator-
Stacked Summer Tomato Salad with Tapenade and Basil Dressing
In case you haven’t noticed, I am obsessed with tomatoes or ‘maters as they are known around here. I anxiously await their arrival each July and morn their passing in mid to late October. I have too much shade where I live to grow any type of a garden. I have found over the years, by whining to your neighbors about the inability to have a garden, they feel sorry for you, or they tire of hearing the story, and offer you veggies from their garden during the season. Either way, it ain’t a bad deal! I will never understand why a local restaurant serves a sandwich or dish during the summer with a pink, tasteless, truck farm tomato impersonator on board, it just doesn’t make good sense. The other noted tomato disappointment is the proliferation of varieties that last longer or travel better. Slice into one of these newer ‘maters and you’ll find a reduction in the amount of seeds and gel, you know, the good stuff, where the flavor is. The heirloom or older varieties have much more flavor but do have a reduced life while sitting on the window sill. The good thing is around here, they don’t get a chance to go bad; they are consumed all too quickly. Stewed in a bowl, BLT’s, quartered and chilled in a bowl with steamed crabs, with mayo salt and pepper on white bread, the list goes on and on, ahhh, summer in Maryland.
FISH
Grilled 3 Eyz Salmon with Tomato Vinaigrette
This recipe is best in mid summer when fresh, homegrown tomatoes are plentiful. Of course, not much can beat a fresh, red ripe garden tomato. During other parts of the year, choose the best looking tomatoes from your grocers produce section. If you can’t find a nice red tomato, you can substitute canned, but that would be a last resort. The salsa can be made and used on any other type of fish and also goes very well with grilled chicken or pork. The salsa can be made in advance and will keep in the refrigerator for a couple of days.
Mahi Mahi with Banana Rum Sauce
(An Original Recipe from Who Are Those Guys?)
A dish I came up with after enjoying a nightly special at a local restaurant. The sweet sauce pairs well with the spicy seasoning and mahi very well. Although, any other firm, white, mild fish could be used as well. As an interesting twist, peel and half a couple of bananas, dust lightly with the rub, then grill along with the fish. When slightly charred, remove, quarter, and serve along with the fish and sauce, very tasty.
This recipe I just threw together one night for dinner with Jo. We liked it so much we have cooked it again and again, even for guests. It is very easy to make and goes well with a nice brown rice and sautéed asparagus. My wine suggestion would be a light merlot.
By BBQ Bob Trudnak from The BBQ Guru
Another recipe shared by BBQ Bob from The BBQ Guru. A quick and easy appetizer made with shrimp that reminds me of one of those lazy summer evenings out on the deck with friends. My only suggestion here would be to have a few more cold Coronas on hand. I think your gonna need them! A great party starter that can be made and served year round, you don’t need to wait for summer to enjoy this one.
Nut Crusted Salmon with Ginger Butter Sauce
I can’t remember where this one came from. I have made a few adjustments over the years, but it is still a crowd pleaser. I like to toast the nuts before chopping. Toasting the nuts brings out the oils which add to the overall flavor of the dish. You can also use this topping on any firm white fish that is available.
From The Virginia BBQ Pirates http://www.bbq-
Tom & Christy comprise the Virginia BBQ Pirate cooking team. They both enjoy cooking
and work year round on their techniques, methods and recipes. They have done well
as a team on the regular KCBS meats and also are always in the hunt when it comes
to the add-
MEAT
Not everybody has a smoker, so here is a kitchen version of pulled pork from Pitmaster Dan Hixon of 3 Eyz BBQ (http://www.3eyzbbq.com/).
Again, trying to take a bit of the “fear of BBQ” out of the picture. This recipe is great for home use and lets those without any grilling/smoking equipment or experience try their hands at making pulled pork. I’ll bet that your friends will not believe you that the entire meal was cooked without lighting a match!
Lets be honest here, most everyone loves good ribs, but not everyone has a smoker. Here is a way to prepare ribs that anyone can do in the home kitchen then finish out on the grill. They have good flavor, but best of all, they are tender. Additionally, the ribs can be cooked in advance of your planed dinner, frozen, then thawed and finished on the grill before serving. This feature makes this dish great for tailgating or taking over to the neighbor’s house on Friday night. Cook these right, and your friends will think you know what you are doing, even if you really don’t.
A flat iron steak is best when served rare to medium rare. For this meal, it is best to get the potatoes and veggies done before grilling the steak. Have the wine poured, the table set and ready to go. After resting, slice and serve the steak, pouring any residual juices that accumulate on the cutting board back over the sliced meat.
By BBQ Bob Trudnak from The BBQ Guru
The BBQ Guru is one of our sponsors; BBQ Bob Trudnak is the pit master for The BBQ Guru competition cooking team. They compete at contests all over the country and have done quite well, winning many awards including several Reserve and Grand Championships. Bob has reluctantly, (just kidding), agreed to part with one of his favorite rib recipes. A rub made with Dizzy Pig Swap Venom adds a welcomed kick to this crowd pleasing entree. For a little more ‘kicked up version’, cut back on the amount of brown sugar added to the rub.
Diva Q Bacon Wrapped Stuffed Boneless Skinless Chicken Thighs
By Diva Q, aka Danielle Dimovski, DivaQ
Diva Q, aka Danielle Dimovski, is a top flight cook based out of Canada . She runs a super website, http://divaq.ca, and competes regularly here in the US in the KCBS series. She makes many personal appearances doing grilling, cooking and smoking demonstrations on both sides of the border. Lucky for us, she as agreed to share one of her favorite recipes, a stuffed chicken dish that is sure to please. Danielle says this recipe can me adjusted, varied, and added to, in order to satisfy everyone at the table. Thanks Diva!
PASTA DISHES
Bow Ties with Roasted Red Pepper Sauce (& seafood or chicken)
submitted by Connie Rempe
Another super offering from Connie Rempe, Gregs Mom. This time it is a main dish served over pasta. Again, as before, I would suggest smoking or grilling the shrimp for added flavor.
VEGGIES and SIDE DISHES
I came up with this recipe one spring while deciding what to do with a neighbor’s abundance of asparagus that he most graciously shared with us. Having never grilled this vegetable before, I was somewhat skeptical, why, I don’t know. This dish has become one of our favorites. The addition of the seeds and oil at the end is optional, and serves well without.
Not a grilled or smoked entrée, but a darn good salad that goes well with anything coming off the grill or smoker. I think the salad serves best when the plates are chilled before assembling.
My friend and neighbor Tony and his wife Andrea are both certified KCBS BBQ judges. Tony runs a cool BBQ web site that I have linked to from this site.
http://www.backyard-
They both like to cook and don’t mind sharing their family recipes. I have made Andy’s potato salad and found it to be a real crowd pleaser. Give it a try I know you will like it.
Thanks to Tony & Andy.
Another great side from my neighbors, Tony and Andy.
This recipe adds a little spicy bite with the red pepper flakes. Plus it's a great complement to potato salad and barbeque.
Rick Salmon’s Blue Ribbon Barbeque Pit Beans
This is a baked bean recipe that I have made dozens of times. I first saw it on the BBQ Forum. Rick Salmon is a regular poster on The Forum and from what I can see from here, a pretty darn good cook. The problem with making these beans, folks like them so much; they ask for them all the time.
This recipe comes from George’s Mother, Marlene, better known as Em. She’s a darn good cook and has made tons of this slaw for various family and social events over the years. The recipe has been a closely guarded family secret, but I was finally able to convince her to give it up, providing I wouldn't tell anyone. So I am trusting you here, you can have the recipe, but if she asks where you got it from, dummy up, remember, you know nothing! You didn't get it from me.
Stewed Summer Tomatoes
Nothing says ‘summer in Maryland’ like a juicy ripe tomato. We are blessed in our State to have some very tasty tomatoes available to us each summer. They are sold at the many farmers markets and roadside stands that pop up this time of year. If you are extremely lucky, as am I, maybe some of your neighbors have an abundance of the treasured vegetable that they are willing to share. This recipe is just a framework for you, it is not baking, so the quantities and seasonings can be varied, adjusted, added to, or changed to suit your own taste. My favorite tomatoes to use here are the heirloom varieties. In my opinion, they have the best taste and the different colors add a very interesting look to this somewhat traditional summer fare.
DESSERTS
Next Best Thing to George Clooney
submitted by Connie Rempe
Ms Rempe shares this frozen dessert with us and we are sure glad that she did. (Her name, not mine). Cool Whip, pudding, cream cheese, butter, sugar, nuts. What is not to like? I am thinking of just dumping all the ingredients together into a frozen blender and making myself a delicious smoothie! I think when I serve this one to guests; I will be calling it The Next Best Thing to GC. Thanks to Greg and Connie Rempe for sharing some of their secrets.
RUBS and SAUCES
Some folks have asked for a recipe for a simple, easy to use homemade BBQ rub. What follows fits the bill and is pretty tasty too!
We have included a collection of some of our favorite recipes from our friends, family, sponsors, readers and teammates. You will find a mixed bag, some for the smoker, the grill or the indoor kitchen. We will include selections from appetizers to deserts and everything in between. The recipes are posted in a user friendly PDF form for easy printing and use at home.
If you have a favorite recipe that you would like to share, please send it to contactus@watgbbq.com for possible posting on the site. If you can, please include the story or history behind the recipe. We will add the entry to our page giving you the credit or blame, which ever is necessary. You can also send your comments about any of the selections that you have made at home, good or bad, remember, we have no feelings! Please stop back and visit this page from time to time as we hope to update often. Enjoy!