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barbecue Recipes

barbecue   |   barbecue sauce   |   camping   |   cast iron   |   grilled wild game
Herbs and Spices   |   wild game

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Submitted by Kevin Taylor the BBQ Guru

This comes from my Cousin Pat Gill and is right up my alley I never cared for pretzels until I ate these Thanks Patty K

1 15 to 20 ounce package pretzels
1 cup vegetable oil
1 package ranch dressing dry
1 teaspoon garlic powder
1 teaspoon cayenne pepper

Mix the oil dressing garlic and cayenne pepper together Place pretzels in a roasting pan or a foil half hotel pan Pour the oil mixture on top of them and bake for 2 hours at 200 degrees F Stir a few times during cooking This mixture will be very wet initially but will cook down and be dry at the end

From the kitchen of Kevin Taylor the BBQ Guru

2 cups almonds
2 tablespoons butter or olive oil
Fine salt

Melt the butter and coat the almonds

Get the smoker to 300325 degrees F You want to use a very mild wood I use apple but any of the fruit woods would work Once your wood starts to smoke place the almonds on a piece of foil in a SINGLE layer and place inside the smoker Smoke for about 2030 minutes turning them several times to assure even smoking After removing from smoker add salt to taste

From the kitchen of Kevin Taylor the BBQ Guru

These are a popular item on the BBQ cookoff trail Prepare the STUFFING and the BREADING ahead of time We cook these in the smokers and get a nice smoky taste but grilling is just as tasty

20 jalapeo peppers

12 package cream cheese
12 cup sharp Cheddar cheese
12 cup mozzarella cheese
18 teaspoon salt
14 teaspoon chili powder

12 pound raw pork sausage
12 pound sharp Cheddar cheese
1 12 cups Bisquick
2 eggs
1 package Shake amp Bake for pork

Split the jalaps in half lengthwise and deseed

Mix together the STUFFING ingredients and pack the jalaps Put the jalaps back together

Mix the Bisquick sausage and Cheddar cheese

Take this mixture and form around a jalap Use enough to cover completely

Beat the eggs and dip the covered jalaps in the egg and then roll in the Shake and Bake

Bake at 350 degrees F for 25 minutes You can also grill these turning a couple times

From the kitchen of Kevin Taylor the BBQGuru

Here is the secret to successful deepfryingHOT OIL You need to get that oil around 375400 degrees F Use a canola or some other form of veggie oilthey tend to have higher burn temps

What you want is for the oil to IMMEDIATELY crisp up the batterthis forms a protective coating around the food If the oil does NOT crisp immediately it will simply soak into the batter and cause greasy food I learned this many years ago when my father and I owned a chain a AampW Root Beer stands

I have used my cast iron skillet for this chore for years It holds the heat much better than other fryers do If you are doing multiple batches let the heat get hot again after cooking a batchusually only takes a few minutes

Also remember to salt or apply other seasoning as soon as they come out of the fryerthat way they will absorb it

Now a few recipes I have used for deep fry batter


1 cup flour
12 cup cornstarch
2 teaspoons salt
12 teaspoon Accent
1 teaspoon baking powder
1 cup water
2 teaspoons oil

Combine all and beat with electric beater until smooth Dip meat and deepfry


12 cup flour
34 cup cracker crumbs
12 teaspoon paprika
2 teaspoons chicken seasoning

Mix together flour cracker crumbs paprika and seasoning Coatdredge chicken cubes and deep fry


Everyone needs a beer batterthis is my favorite for fish

1 cup allpurpose flour
1 cup cornstarch
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons seasoned salt
1 bottle beer

Mix and coat Fry at 375 to 400 degrees F


2 large eggs
1 tablespoon canola oil
12 cup milk
34 cup flour
1 teaspoon baking powder
1 teaspoon salt

Mix all together and dip and fry

From the kitchen of Kevin Taylor the BBQ Guru

Here is my salsa that I make It is a quotfreshquot salsa which means it is uncooked The stuff you get in the jars contains cooked tomatoesthis is a totally different taste Currently it is all the rave in the salsa world Give it a trythe recipe is only a starting point adjust the various tastes to your preference

2 jalapeo peppers
4 Serrano chiles or for hotter 2 Serranos and 1 Habanero
1 large onion chopped
4 ounces black olives
12 cup cilantro leaves
4 tablespoons salad oil
2 tablespoons red wine vinegar
1 tablespoon garlic salt
1 tablespoon sugar
1 tablespoon cumin powder
20 Roma tomatoes

In food processor combine all ingredients except the tomatoes and the black olives

Process this mixture until all peppers are ground You may have to scrape down the sides a few times

Add tomatoes and olives

Pulse several times until your desired consistency

Constant processing with the black olives will cause the mixture to turn blacksoPULSE only with tomatoes and black olives

From the kitchen of Kevin Taylor the BBQ Guru

2 slices bacon
4 large portobello mushrooms
Olive oil virgin
12 cup onions minced
12 cup bell pepper red minced
1 teaspoon garlic finely minced
12 cup fine bread crumbs
2 tablespoons fresh parsley chopped
14 teaspoon salt
14 teaspoon black pepper
12 cup fresh Parmesan grated

Cook bacon until crisp Let cool and then crumble

Prep the ports by removing the stems and with a small spoon carefully remove the gills and discard

Clean both sides and dry with paper towel Then apply olive oil to both sides Set on platter with top side down

In the same pan as the bacon reheat the bacon grease and saut the onion and bell pepper for about 6 minutes

Add the garlic and saut another minute

Add the bread crumbs parsley salt and pepper and mix well

Remove from heat and stir in cheese

Place stuffing inside ports and then grill using HighIndirect heat

Should take about 8 minutes to finish Be sure to NOT place directly over the flame

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