How To BBQ - BBQ Sauce (Blueberry)

How To BBQ - BBQ Sauce (Blueberry)
by Joe "Woods Goods and Stuff"

How To BBQ - BBQ Sauce (Blueberry)

How To BBQ - Ingredients
2 qt Fresh or frozen blueberries
1 1/2 C. Chopped celery
1 1/2 C. Chopped onion
1 1/2 C. Chopped green pepper
1 Garlic clove, minced
1 Carrot, minced
1 1/2 t. Salt
1 1/2 t. Pepper
1/2 - 1 cup honey
2 T. Molasses
1 C. Vinegar
1 T. Paprika
1 t. Cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon dry mustard
1/2 teaspoon ground cloves
1/2 teaspoon celery seed
1/2 teaspoon ginger
Cayenne pepper to taste

How To BBQ - Directions
Thaw blueberries if frozen; do not drain. Puree berries. Combine celery, onions, green pepper, garlic and carrots in large saucepan; add honey, molasses, vinegar, salt, pepper and spices.

Add pureed berries; mix well. Simmer over medium heat, stirring occasionally, until thickened.

Refrigerate until needed, serve warm with grilled meats.

How To BBQ - BBQ Sauce (Blueberry)
by Joe "Woods Goods and Stuff"

How To BBQ - Grilled Shrimp

How To BBQ - Grilled Shrimp
by Joe "Woods Goods and Stuff"

How To BBQ - Grilled Shrimp
If shrimp scampi is your thing, then this grilled shrimp recipe is for you. You can serve this dish as part of a main course or serve them as appetizers at your next cookout.

INGREDIENTS: How To BBQ - Grilled Shrimp

• 3 pounds large shrimp, peeled and deveined
• 1/3 cup olive oil
• 1/4 cup orange juice
• 6-8 cloves garlic, minced
• 2 tablespoons dry white wine
• 2 tablespoons fresh flat leaf parsley, chopped
• 1 tablespoon fresh basil, finely chopped
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• skewers

PREPARATION: How To BBQ - Grilled Shrimp

Place shrimp in a large bowl. Combine remaining ingredients and pour onto shrimp. Toss to coat, cover, and place in refrigerator for 30-60 minutes. Preheat grill for medium heat. Put shrimp onto skewers. Try to fit about 5 on each skewer. Place onto grill and cook for 2-3 minutes per side. When shrimp no longer looks translucent, remove from heat and serve.

How To BBQ - Grilled Shrimp
by Joe "Woods Goods and Stuff"

How To BBQ - Grilling Lobster

How To BBQ - Grilling Lobster
by Joe "Woods Goods and Stuff"

How To BBQ - Grilling Lobster

Ingredients
4- Lobster Tail (Shell On)
2- Tbsp Butter/Margarine melted for dipping
1/2- Lemon Juiced

Directions: How To BBQ - Grilling Lobster

• Cut down the center of the underside of the tail with a kitchen shear to expose the meat.
• Peel away the tail cartilage from the underside to leave meat exposed.
• Preheat grill to medium.
• Melt 2 tablespoons of butter and add the juice from 1/2 of a fresh lemon.
• Brush the butter and lemon mixture over the exposed meat in the tail.
• Place tails, meat side down on grill.
• Cook for approximately 10 minutes, watching closely.
• Flip tails and cook 3-5 more minutes on the shell side.
• Tails will curl when they are done.
• Remove from grill.
• Serve with sliced lemon and melted butter for dipping.

Servings: 4
Prep: 10 Min.
Cook: 15 Min.

How To BBQ - Grilling Lobster
by Joe "Woods Goods and Stuff"

How To BBQ - Grilling BBQ Chicken

How To BBQ - Grilling BBQ Chicken
by Joe "Woods Goods and Stuff"

How To BBQ - Grilling BBQ Chicken

BBQ Chicken Southern Style

Ingredients: How To BBQ - BBQ Chicken Southern Style
1 1/2 C. tomato puree

1 C. cider vinegar

1/3 C. olive oil

1/3 C. Worcestershire sauce

1/2 C. firmly packed dark brown sugar

1/4 C. molasses

3 T. prepared mustard

2 t. minced garlic

Juice of 1 lemon

1 3- to 4-pound chicken, cut into serving pieces


Combine tomato puree, vinegar, oil, Worcestershire, sugar, molasses, mustard, garlic and lemon juice in a large nonreactive saucepan. Simmer for 15 minutes, stirring often. Set aside for 1 hour to permit flavors to meld. Pat chicken dry.

Prepare charcoal fire for indirect-heat cooking. When coals are ready, place chicken directly over hot coals; lightly brown on both sides (about 5 minutes per side). Rearrange chicken on rack so pieces are not directly over coals; close lid. Cook, monitoring coals to maintain a low cooking temperature (about 225 degrees), for 15 minutes. Then turn chicken again.

Grill another 15 minutes, then place heavy-duty aluminum foil under chicken to help prevent flare-ups. Baste chicken with half of the sauce, reserving remaining sauce. Close lid. Every 10 minutes, baste chicken; turn over. Chicken is done when internal temperature of thickest part of breast meat registers 170 degrees and other parts register 180 degrees (50 minutes to 1 hour total). Pass reserved sauce at the table.

How To BBQ - Grilling BBQ Chicken
by Joe "Woods Goods and Stuff"