Great Unique Gifts Home > Food > Cookbook Connection

book cover of 101Things To Do With a BBQ

Selected recipes from:
101Things To Do With a BBQ
by Steve Tillett
Gibbs-Smith, April 2005
Spiralbound, 128 pages,
ISBN: 1586856987
More Information:

Sign Up For Our
Free Newsletter and Receive a Free Bonus Gift!

Grilled Stuffed Peppers

4-6 medium to large sweet bell peppers (yellow, orange, red or green)
1-1/2 cups Caesar croutons, crushed
1 cup sweet onion, finely chopped
1/2 cup grated Parmesan cheese
1 tablespoon minced garlic
1 tablespoon cilantro, finely chopped
Salt and pepper, to taste

Clean and core peppers.

Mix croutons, sweet onions, parmesan cheese, garlic and cilantro in a bowl. Pack the mixture into the hollowed center of the peppers.

Put on grill over medium heat for about 15 minutes.

Serve with salt and fresh ground pepper, to taste.

Grilled Onion Bloom

1 large sweet onion, Walla Walla or Vidalia
2 tablespoons butter
2 teaspoons (4 cloves) minced garlic
Salt and pepper, to taste

Peel onions, and cut each one into quarters, or eights, keeping onion together.

Place butter and garlic over the top of the onion. Double wrap the onion in aluminum foil (shiny side in) and place on the grill.

Cook for 30-40 minutes. Carefully remove it from the grill and tear it open.

Season with salt and pepper, to taste, and eat.

Dry Rub Ribs

Makes 4 to 8 country style beef ribs

1/2 cup white sugar
1/2 cup brown sugar
1/4 cup coarse salt
2 tablespoons freshly ground black pepper
2 tablespoons dried, chopped onion flakes
1 tablespoon paprika
1 tablespoon garlic salt

Mix all Dry Rub ingredients. Rub into ribs as little as 10 minutes before, or at most 60 minutes before grilling.

Preheat an outdoor grill for medium heat. Lightly oil the grill.

Grill for 15-20 minutes turning frequentlysor to desired doneness.

Remove from grill and serve.

Pick a Peck of BBQ Pineapple

1 fresh pineapple (could substitute with canned rings)
1/2 cup orange juice (or apple juice)
1/4 cup brown sugar
1 tablespoon ground cinnamon
Vanilla ice cream

Slice pineapple into 1/2-inch slices, cutting off skin and coring.

Combine all ingredients, except ice cream, and place in a shallow dish or large re-sealable plastic bag-let marinate for 1 hour (OK to marinate overnight).

Preheat grill to medium-high heat. Lightly oil the grill. Place pineapple slices on lightly oiled grill and cook for 5-7 minutes per side-cooking until outside is dry and slightly char marked from grill.

Serve warm with reserve marinade over vanilla ice cream.

Recipes from 101 THINGS TO DO WITH A BBQ (Gibbs-Smith; April 2005; $9.95/Spiral-bound paperback with spill-proof plastic cover)

Back to Cookbook Connection

Back to Food Section

Airline ticke
ts, hotel and car rental reservations
home | family | food | garden | house & home | money
article archive | book reviews | coloring pages | contact us
terms and conditions . privacy policy
copyright © 2003 - 2006 by Sherri Allen all rights reserved