King-Q
Bar-B-Que
I love Animals,
They are Delicious!
Official Backyard Bar-B-Que Cook Book
By: Andrew F. Washington (A.K.A. King-Q)
I GOT THE NICKNAME ON A SUMMER NIGHT IN THE YEAR 1993 WHEN I HAD A FRIEND OVER FOR A BAR-B-QUE AND SOME BEERS. I COOKED CHICKEN, PORK, AND BEEF ON THE GRILL. ALL THE MEAT WAS DONE AT THE SAME TIME. THE FOOD WAS NOTHING LESS THAN FANTASTIC. MY FRIEND LOOKED AT ME WITH BLOODSHOT EYES AND SAID YOU ARE KING-Q. WHEN I STARTED DOING BACKYARD PARTIES I COULD FEEL THE TENSION WHEN I SHOWED UP. THE WOMEN WOULD SMILE TO SEE A COOK AND APPRECIATE THE FACT THEY CAN ENJOY THEMSELVES FOR AN AFTERNOON. THE MEN WOULD CHUCKLE AND UNDER THEIR BREATH LAUGH “KING-Q”. EVERY MAN THINKS HE CAN COOK BETTER THAN THE NEXT.
ONE TIME A MAN WHO WAS NOT MUCH OF A MAN CAME UP AND SAID “HEY, KING-Q WHAT ARE YOU GOING TO COOK HAMBURGERS AND HOTDOGS.” I SAID “YES”. HE WAS ALWAYS FIRST IN LINE BUT I MADE HIM WAIT FOR FOOD. WOMEN AND CHILDREN FIRST. AT THE END OF THE NIGHT AFTER ALL HAD PORK TENDERLOIN, RIBS, SALMON, BBQ BEEF, CRAYFISH, FILLET MIGNON AND ALL THE VEGETABLES IN BETWEEN, HE APOLOGIZED FOR HIS COMMENTS EARLIER IN THE DAY.
RICHARD NIXON SAID “DON’T JUDGE THE DAY TILL IT IS OVER.”
KING-Q SAYS “GET OUT AND ENJOY THE PLANET.”
SOME PEOPLE CALL ME KING, SOME CALL ME Q. EITHER WAY I KNOW THERE IS ONLY ONE KING-Q. IT’S GOOD TO BE THE KING.
I DEDICATE THIS BOOK TO MY DAUGHTERS ELIZABETH, ALEXANDRA, ANASTASYA AND MY LITTLE BUDDY….. DYLAN DOG RIP .
SAUCES FROM SCRATCH ARE EASY AND FUN THERE ARE NO GUIDELINES. EXPERIMENT AND BLEND WHAT YOU LIKE TO TASTE, YOU CAN ALWAYS ADD OR SUBTRACT THE NEXT TIME. ANOTHER IMPORTANT FOOTNOTE SAUCE IS ALWAYS BETTER THE NEXT DAY.
RED LANTERN WHORE HOUSE (CRIPPLE CREEK WYOMING)
2C KETCHUP
½ C WHITE VINEGAR
2 tsp BLACK PEPPER
1 tsp GARLIC POWDER
3T WORCESTERSHIRE SAUCE
2T CHICKEN SEASONING
2T SOY SAUCE
1C WATER
BILLY BONES IS A GOOD PRODUCT SAUCE OR DRY RUB. I USED BILLY BONES SAUCE WITH THE BAR-B-QUE SOURCE AT THE INTERNATIONAL RIB CHAMPIONSHIP IN MEMPHIS TENNESSEE WE USED THE DRY RUB ON PORK BUTTS AND RIBS. WE USED A SOUTHERN PRIDE COOKER AND I MUST SAY WE HAD THE BEST RIBS ON THE STRIP.
DRY RUB. THIS IS A RECIPE FROM PAUL KIRK (KANSAS CITY STYLE)
1 CUP SUGAR
¼ CUP SEASONED SALT
¼ CUP GARLIC SALT
¼ CUP CELERY SALT
¼ CUP ONION SALT
½ CUP PAPRIKA
3 tsp. CHILI POWDER
2 tsp. BLACK PEPPER
1 tsp. LEMON PEPPER
2 tsp. GROUND SAGE
1 tsp. DRY MUSTARD
½ tsp. GROUND THYME
½ tsp. CAYENNE
SIFT TOGETHER AND STORE IN A JAR. SPRINKLE ONTO MEAT. DO NOT RUB INTO MEAT.
KING-Q GODFATHER SAUCE
1 C ROMA TOMATOES
1 GREEN PEPPER
1 RED BELL PEPPER
1 CAN SM TOMATO PASTE
1 WHITE ONION CUT FINE
1 16 OZ CAN TOMATO SAUCE
3 CLOVES GARLIC
1tsp SALT
4 T COURSE BLACK PEPPER
COOK ALL THE INGREDIENTS TOGETHER. THE SLOWER THE COOKING THE BETTER THIS SAUCE WILL BECOME. YOU WILL NEED A LITTLE WATER. COOK MEAT SEPARATE THEN ADD TO THE SAUCE (ITALIAN SAUSAGE). USE THE SAUCE AS A SPREAD ON BREAD AND HAVE ITALIAN SAUSAGE SANDWICHES. USE OVER PASTA. ETC. EXPERIMENT! HAVE FUN.
GREEN BEANS, POTATO, PEAS, ZUCCHINI ETC…
THIS SAUCE GOES WITH JUST ABOUT ALL VEGETABLES
3T OLIVE OIL
1 CLOVE CRUSHED GARLIC
1 ONION WHITE CHOPPED VERY FINE
PARSLEY, DILL, OREGANO, CILANTRO,
2 CELERY STALKS CUT FINE
1 BAY LEAF
1C CHOPPED TOMATO
ON THE GRILL SAUTÉ ONION AND GARLIC IN THE OLIVE OIL USE A MEDIUM SIZE ALUMINUM FOIL PAN. ADD ALL THE INGREDIENTS AND STIR. YOU MAY NEED A LITTLE WATER. COOK FOR A COUPLE OF MINUTES THEN ADD THE VEGETABLES OF YOUR CHOICE.
GARLIC SAUCE
¼ C. OLIVE OIL
4 CLOVES GARLIC
1/8 C. VINEGAR
2 MEDIUM POTATOES BOILED AND PEELED
SALT AND PEPPER TO TASTE
BLEND ALL INGREDIENTS TOGETHER TILL SAUCE IS ABLE TO HOLD IT’S SHAPE
GRATED LEMON, ORANGE PEEL, AND MINT
SOFTENED BUTTER
MIX ALL INGREDIENTS TOGETHER (FANTASTIC ON SWORDFISH STEAKS)
4 AVOCADO’S
1 ½ TUBS (16OZ TOTAL) RANCHERITO CHEESE
LIGHT ONIONS TO TASTE
CILANTRO CHOPPED FINE
SOUR CREAM
TOMATOES
HOT SAUCE TO TASTE
MIX ALL INGREDIENTS SOUR CREAM LAST FOR COLOR AND FINAL TASTE
THE RANCHERITO CHEESE MAKES THIS DISH FANTASTIC. GARNISH WITH BLACK OLIVES
KING-Q BABY BACK RIBS:
SERVES 4-6 PEOPLE
5 SLABS OF RIBS TAKE MEMBRANE OFF
PREPARE IN A PAN THE FOLLOWING:
2 CUPS OPEN PIT BAR-B- QUE SAUCE
¼ CUP JIM BEAM BOURBON
4 OZ. WORCESTERSHIRE SAUCE
¼ CUP CIDER VINEGAR
4 OZ. DARK BROWN SUGAR
2 TBS. BLACK PEPPER
COOK AT LOW HEAT 215 DEGREES FOR 3-4 HOURS OR UNTIL BONE IS STARTING TO SHOW
POUR OFF AND DISCARD MARINADE
PREPARE GRILL FOR SMOKING. OFF SET COALS AND GET GRILL TO 300 DEGREES. ADD OAK, HICKORY, OR ANY HARD WOOD. PLACE RIBS ON GRILL AND SPRAY WITH CIDER VINEGAR AND WATER MIXTURE 50/50, TO KEEP RIBS MOIST. SMOKE RIBS FOR 2 HOURS. CHANGE HARD WOOD TO APPLE WOOD, PECAN, OR PEAR. COOK 1 HOUR.
ADD NEW SAUCE:
1 CUP OPEN PIT BAR-B-QUE SAUCE
2 OZ WORCESTERSHIRE SAUCE
2 OZ HONEY
2 TSP BLACK PEPPER
2 LEMONS
2 TSP GROUND SAGE
¼ CUP PAPRIKA
2 OZ SEASONED SALT
WHEN RIBS ARE READY SPRINKLE ON ROSEMARY, BASIL, AND PARSLEY
SERVE.
HOT SAUCE KING-Q STYLE
½ C LOUISIANA HOT SAUCE
2 T GROUND PEPPER
2 T PAUL KIRKS DRY RUB (SEE RIBS)
1 T HELL FIRE HOT SAUCE
¼ C. GENERIC BAR-B-QUE SAUCE
½ C WORCHESTER SAUCE
1/8 C CIDER VINEGAR
¼ C BROWN SUGAR
¼ C OLD CROW BOURBON
2 T PAUL KIRKS DRY RUB (SEE RIBS)
4 OZ TERIYAKI SAUCE
3OZ PEANUT BUTTER CREAMY
2 CLOVES GARLIC
MARINATE PORK IN TERIYAKI SAUCE OVERNIGHT
ADD THE GARLIC CRUSHED
NEXT DAY
SPREAD ENTIRE TENDERLOIN WITH PEANUT BUTTER
COOK OVER MEDIUM GRILL
MEAT IS DONE WHEN CENTER IS (170 DEGREES)
PORK TENDERLOIN CUT INTO 1 INCH SLICES
MARINATE WITH GARLIC, OLIVE OIL, WHITE WINE, CRUSHED GINGER ROOT, CILANTRO
MARINATE 2 HOURS OR OVER NIGHT IN REFRIGERATOR
PREPARE HOT GRILL
PLACE MARINADE IN PAN ON GRILL
SEAR TENDERLOIN ON OPEN GRILL
ADD TENDERLOIN WHEN MARINATE IS SIMMERING
SEPARATE PAN:
OLIVE OIL
ROASTED SESAME OIL
2 RED BELL PEPPERS
2T HONEY
PLACE TENDERLOIN ON PLATTER WITH PEPPERS
3 POUNDS PORK TENDERLOIN
1 QUART REDUCED PORK BROTH
½ C BROWN MUSTARD
1/2C YELLOW MUSTARD
1 ½ T HORSERADISH
1 ½ T KETCHUP
1 ½ T BROWN SUGAR
2 CLOVES GARLIC, MINCED
8 SMALL RED POTATOES
2 CARROTS (STRIPPED)
1 CAN PINEAPPLE RINGS
IN SAUCEPAN, PLACE PORK BROTH, BROWN AND YELLOW MUSTARD, HORSERADISH, BROWN SUGAR AND GARLIC. SIMMER ON LOW AND REDUCE. GRILL TENDERLOIN, TURNING TO PREVENT BURNING. BRUSH MEAT WITH SAUCE. REMOVE FROM GRILL 170 DEGREES COOK AT LOW TO MEDIUM HEAT. GRILL VEGETABLES AND PINEAPPLE SEPARATE AND SERVE WITH THE MEAT
FOR A FULL ANIMAL ON A SPIT I GO BY THE 10 LBS. AN HOUR METHOD. SOME GRILLS ARE DESIGNED FOR SLOWER COOKING YOU HAVE TO KNOW YOUR EQUIPMENT. I HAVE HAD GREAT SUCCESS COOKING THE PIG FOR A FEW HOURS AND THEN STUFFING THE CHEST CAVITY WITH PLANTS AND ANIMAL PARTS. PRE-SMOKED OR PRE-COOK FOODS WORK OUT WELL. LESS TIME TO COOK THE PIG THROUGHOUT WHEN HALF THE WORK IS ALREADY DONE. TRY USING CANADIAN BACON SMOKED IN THE PIG AND A FEW SMOKED RIBS THAT HAS ALWAYS WORKED OUT WELL FOR ME. COOKING A WHOLE ANIMAL TAKES ALL DAY. WRAP THE PIG IN CHICKEN WIRE BECAUSE WHEN IT COMES OFF THE SPIT IT SHOULD FALL APART. BE CAREFUL OF GREASE FIRES. OFFSET THE COALS. FOR SMOKE I USE ROSEMARY SPRIGS THEY PUT OFF A LOT OF WHITE SMOKE AND AROMA. FOR WOOD LOVERS ANDY FRUIT WOOD IS GREAT. USE AN ONION POWDER ON THE SKIN AND OTHER SPICES TO SOP UP THE GREASE THAT COMES OFF THE PIG. THIS WILL KEEP DOWN GREASE FIRES. MANY PEOPLE LIKE TO EAT THE PIG SKIN. IF YOU LIKE AN APPLE IN THE MOUTH OF THE PIG PLACE THAT IN THE LAST HALF HOUR OF COOKING. COOKING A PIG ON A SPIT IS LEARN AS YOU GO, I HOPE SOME OF THESE TIPS HELPS YOU OUT
WANT TO MAKE THE STEAK BETTER THAN THE REST…..USE DALES STEAK SEASONING.
COOK IT WITH A FLASHLIGHT. THIS TERM ALSO MEANS RARE.
GOOD ENOUGH. THIS TERM MEANS THE GUY REALLY DOES NOT CARE HE JUST WANTS TO EAT SOME BEEF.
Here is a Brief Education on Beef
USDA beef grading system: Each USDA beef quality grade is a measure of a distinct level of quality, and it takes eight grades to span the range. They are USDA Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner.
Grade details: USDA Prime, Choice, Select, and Standard grades come from younger beef. The highest grade, USDA Prime, is used mostly by hotels and restaurants, but a small amount is sold at retail markets. The grade most widely sold at retail is USDA Choice. However, consumer preference for leaner beef has increased the popularity of the Select grade of beef. Select grade can now be found at most meat counters.
Standard and Commercial grade beef frequently is sold as ungraded or as "brand name" meat.
The three lower grades — USDA Utility, Cutter, and Canner — are seldom, if ever, sold at retail but are used instead to make ground beef and manufactured meat items such as frankfurters.
Usda Prime Steak
Specialty Steaks - Filet Mignon, Tenderloin, Rib Eyes & Much More!
NaturALL Steaks
100% natural beef and spices from the heart of cattle country.
Huge Steak Special
10% off every product, and free shipping on all gourmet steaks.
Cuts
Cuts of steak can be broken down into three sections. Starting on the upper back and moving down to the mid-back you have the rib, the short loin and the sirloin. The rib contains cuts such as the Rib Roast, the Rib-eye Steak and the back ribs. This is the least tender section of the three. The short loin produces the T-bone, Top Loin Steak, Tenderloin and the Porterhouse. The Sirloin gives the Sirloin Steak, and the Top Sirloin. Other steaks like the chuck, round and flank steak come from those respective areas and tend to be tough cuts of meat. Strips steaks, like the New York Steak is cut from the T-bone portion.
The tenderest cut of beef is the tenderloin. From this area you will get cuts like chateaubriand, filet mignon and tournedos. Though these cuts are tender they are less flavorful. The rib-eye, or rib steak are less tender but far more flavorful. The same holds true about the sirloin cut.
Administered by the USDA, quality grades indicate palatability — tenderness, juiciness and flavor of the cooked beef. There are eight USDA quality grades — Prime, Choice, Select, Standard, Commercial, Utility, Cutter, Canner. Muscle firmness, color and texture, maturity and marbling are the factors that determine quality grades. The top three quality grades (Prime, Choice and Select) are the ones most familiar to consumers. Prime is typically sold to restaurants. Choice is the most widely available grade in the market followed by Select. Maturity is one of the most important quality factors since meat from older animals is typically less tender.
SERVES 4
1 WHOLE FILLET MIGNON
TENDERIZE WITH A FORK. MARINATE IN KIKKOMAN’S SOY SAUCE OVER NIGHT
PLACE WHOLE FILLET ON GRILL HOT FIRE. ROTATE MEAT AS IT COOKS FAST
PLACE ON SECOND RACK UNTIL DONE TO PREFERENCE
IN A FOIL PAN COOK:
1 WHITE ONION
1 GREEN PEPPER
3 OZ OLIVE OIL
FRESH GROUND PEPPER
PLACE ON HOT GRILL AND COOK TILL READY ABOUT 10 MINUTES
KING-Q PRIME RIB
SERVES 7
8-10 LB STANDING RIB ROAST
4 CLOVES OF GARLIC, CUT INTO SLIVERS
1 T GROUND PEPPER
2 STOUT BEERS
1 CUP BEEF STOCK
CUT SLITS INTO THE ROAST ABOUT 1 INCH DEEP
PUT GARLIC INTO THE SLITS
PUT ROAST IN FOIL PAN WITH STOCK
SPRINKLE TOP OF ROAST WITH FRESH GROUND PEPPER
GRILL SHOULD BE ABOUT 350 DEGREES. ROAST BEEF TAKES ABOUT 15 MINUTES PER POUND FOR MEDIUM. 14 MINUTES FOR MEDIUM RARE. AFTER ONE HOUR BASTE WITH BEER. SINCE BEER COMES IN A SIX PACK ENJOY THE OTHER 4. LET ROAST SIT 15 MINUTES BEFORE CARVING SERVE
GLAZED FLANK STEAK
“BEST OF BEEF” RECIPE FROM CHRIS FREYMULLER OF SALT LAKE CITY, UTAH.
1C TERIYAKI MARINADE
½ C CHOPPED ONION
1/3 C HONEY
1/3 C ORANGE JUICE
1tbsp. DARK SESAME OIL
1 LARGE CLOVE GARLIC, CRUSHED
PEPPER
1 2-LB. BEEF FLANK STEAK
(GARNISH) ORANGE SLICES
(GARNISH) ROSEMARY SPRIGS
COMBINE ALL INGREDIENTS IN MEDIUM SHALLOW DISH BLEND AND RESERVE ¾ C FOR BASTING
SCORE FLANK STEAK ON BOTH SIDES
MARINATE STEAK 30 MINUTES IN THE REFRIGERATOR BOTH SIDES COATED
GRILL OVER MEDIUM COALS 17 TO 21 MINUTES BASTING AND TURNING ONCE
BRING TO A BOIL REMAINING MARINADE AND SPOON OVER DONE STEAK
ADD GARNISHES
SERVE
SERVES 4-6
LAMB: MARY HAD A LITTLE LAMB, ITS FLEECE WAS WHITE AS SNOW. THEN ONE DAY MARY GOT HUNGRY AND THE LAMB JUST HAD TO GO. I’M A GLUTTON FOR MUTTON! PERSONALLY, I LOVE LAMB WITH ROASTED GARLIC AND PEPPER. TOSS SOME ROSEMARY IN THE COALS AND SMOKE THE MEAT. SERVE WITH APPLE MINT JELLY. LAMB IS TRICKY TO COOK IF YOU COOK TO LONG IT DRIES UP FAST. CAN YOU SAY “LAMBBRICKETTE”. YOU WANT THE MEAT TO BE MOIST, ALMOST MEDIUM RARE, TO ACHIEVE FULL PALATE PLEASURE. ALLOW AT LEAST 10 MINUTES REST BEFORE CARVING. CALL OVER SOME FRIENDS AND REMEMBER ALWAYS SERVE RED WINE WITH LAMB.
KING – Q BASTING MARINADE FOR LAMB
½ C OLIVE OIL (VIRGIN)
JUICE FROM 4 LEMONS
4 CLOVES GARLIC
2T OREGANO
1tsp SALT
FRESH BLACK PEPPER
½ C LIGHT OLIVE OIL
2 CLOVES CRUSHED GARLIC
4 LEMONS SQUEEZED
1 TBSP OREGANO
1 TBSP BASIL
1 TBSP ROSEMARY
1 TSP ROASTED GARLIC
1 TSP BLACK PEPPER
KING-Q RACK OF LAMB
11/2 POUND RACK OF LAMB (8 RIBS)
1T OLIVE OIL
1T DIJON MUSTARD
1T HONEY
1T ROSEMARY
2 T SLICED SHALLOTS
¼ C BEEF BROTH
½ C WATER
½ C PORT WINE
1 T BUTTER
1 tsp CORN STARCH
¼ C CRANBERRIES
2 tsp GINGER ROOT
COVER EXPOSED BONES WITH FOIL. ADD ALL THE INGREDIENTS EXCEPT CRANBERRIES AND GINGER ROOT PLACE IN ALUMINUM FOIL PAN WITH THE RACK OF LAMB. BASTE LAMB OCCASIONALLY. WHEN LAMB IS SERVED IS A SEPARATE PAN HEAT CRANBERRIES AND GINGER ROOT WITH BUTTER. SERVE AS A TOPPING.
KING – Q LEG OF LAMB
1 LEG OF LAMB
4 CLOVES SLIVERED ROASTED GARLIC CLOVES
4 SPRIGS ROSEMARY (FRESH)
DRIED ROSEMARY SPRIGS
USE EITHER OF THE TWO MARINADES
TRIM FAT FROM THE LAMB. CUT INCISIONS INTO THE MEAT AND INSERT GARLIC AND FRESH ROSEMARY SPRIGS. COVER THE FEET PORTION OF THE LAMB WITH FOIL. YOU CAN COOK FLAT ON A GRILL IN A ROASTING PAN. I PREFER TO COOK LAMB ON A ROTISSERIE. I LOVE USING GARLIC PEPPER AND PUT DRIED ROSEMARY SPRIGS IN THE COALS WHICH WILL GIVE OFF MUCH SMOKE BUT THE AROMA IS AWESOME. THE LEG OF LAMB WILL DRIP FAT SO BE CAREFUL OF GREASE FIRES. OFFSET COALS LIKE COOKING PORK.
COOKING TIME: TIME WILL VARY ACCORDING TO THE SIZE OF LEG OF LAMB. USING A THERMOMETER, LAMB IS DONE: 145 DEGREES=RARE, 155 DEGREES=MEDIUM, 165 DEGREES=WELL DONE.
CHICKEN.
CHICKENS ARE A FAVORITE FOR MANY RED BLOODED AMERICANS THROUGHOUT THE SUMMER. GRILLED CHICKEN IS ALWAYS A CROWD PLEASER, AND THERE IS AN ART TO COOKING CHICKEN. REMEMBER THIS TIP. ALWAYS LEAVE A LITTLE AREA FREE OF COALS IN CASE OF FIRE FLARE UP. CHICKEN HAS GREASE THAT DRIPS FROM THE SKIN SO MAKE SURE YOU HAVE A RELIEF ZONE ON THE GRILL IN CASE OF FLARE UPS.
MUSTARD GOES VERY WELL WITH CHICKEN. TRY GRANDMA FRENCH’S MUSTARD RECIPE. COOK CHICKEN MEAT SIDE DOWN TO THE FIRE FIRST THEN FLIP TO COOK THE BONE YOU WILL HAVE MOIST CHICKEN EVERY TIME. IF YOU LIKE SKIN ON CHICKEN PLACE HERBS AND SEASONING UNDER THE SKIN GIVING THE MEAT ADDED FLAVOR.
MUSTARD CHICKEN
7 oz MUSTARD (DIJON OR SPICED)
2 TEASPOONS CAYENNE PEPPER
2 TEASPOONS WINE VINEGAR
2 oz OLIVE OIL
1 CHICKEN SPLIT IN HALF
PUT ALL INGREDIENTS TOGETHER AND USE FOR A MARINADE. MARINADE CHICKEN OVER NIGHT. USE A PLASTIC BAG IT WORKS BETTER.
ON THE GRILL USE INDIRECT HEAT. USE PECAN CHIPS FOR THE SMOKE. POSITION GRILL 4-6 INCHES ABOVE FIRE. PLACE CHICKEN ON THE RACK SKIN SIDE DOWN. ABOUT 30 MINUTES DEPENDING ON THE FIRE. FLIP THE CHICKEN OVER AND BRUSH WITH THE MARINADE. CLOSE THE GRILL AND THE CHICKEN SHOULD BE DONE IN ABOUT 10 MINUTES.
SERVE THIS MEAL WITH RED SKIN POTATOES AND ASPARAGUS
KING-Q CHICKEN HALVES
SERVES 2
1 LEMON
2 T MRS. DASH SEASONING
OLIVE OIL
2 T BASIL
UNDER THE SKIN, BRUSH WITH OLIVE OIL. SPRINKLE WITH MRS. DASH SEASONING. ADD BASIL. GRILL MEAT FACING FIRE. 15 MINUTES ADD LEMON JUICE OVER TOP AND SERVE
KING-Q CHICKEN QUARTERS
SERVES 4
TWO CHICKENS QUARTERED
1 LEMON
GARLIC PEPPER
PAPRIKA
COOK CHICKEN BONE SIDE UP. BREASTS PIECES WILL HAVE TO BE TURNED OFTEN. WHEN SKIN STARTS TO GLISTEN COVER WITH A GENEROUS AMOUNT OF GARLIC PEPPER. LET THE GARLIC PEPPER COOK INTO THE SKIN. WHEN YOU SEE BLOOD ON THE BONE OF THE CHICKEN BREAST YOU ARE JUST ABOUT READY TO FLIP TO THE BONE SIDE DOWN. WHEN THE CHICKEN IS BONE SIDE DOWN SQUEEZE LEMON OVER CHICKEN, THEN SPRINKLE A GENEROUS AMOUNT OF PAPRIKA. IF YOU LIKE TO GET MORE FLAVOR YOU COULD COVER WITH A BAR-B-QUE SAUCE OR MUSTARD SAUCE. MAKE SURE CHICKEN IS COOKED THROUGHOUT.
KING-Q HOT WINGS
SERVES 10
1 BAG GORDONS FOODS HOT WINGS
IN A FOIL PAN PLACE FROZEN WINGS
½ CUP LOUISIANA HOT SAUCE
10 ASSORTED HOT PEPPERS
1 GREENBELL PEPPER
1 REDBELL PEPPER
½ CUP WATER
BRING TO A BOIL REDUCE TO A SIMMER AND SERVE
NOTHING IS EASIER AND A GREAT CROWD PLEASER THAN A TURKEY ON THE GRILL. TREAT A WILD TURKEY THE SAME AS A DOMESTIC ONE. FOR A GREAT BIRD USE AN ALUMINUM ROASTING PAN. COVER THE BOTTOM OF THE PAN WITH WATER. PLACE THE COALS TO THE SIDE OF THE BAR-B-QUE. USE OAK WOOD CHIPS OR PECAN. GRILL SHOULD BE ABOUT 325 DEGREES. ALLOW 22 TO 25 MINUTES PER POUND. COVER THE BIRD WITH ALUMINUM FOIL. THIS STYLE OF COOKING WAS PERFECTED BY BOY SCOUT TROOP #1174. NOW USE ANY OF THE FOLLOWING RECIPES. TIP: PLACE AN APPLE INSIDE A WILD TURKEY TO CUT OUT SOME OF THE WILD TASTE. TIP #2 A STOUT BEER ADDED TO THE WATER MAKES BETTER GRAVY.
BASTE TURKEY WITH BUTTER AND WHITE WINE
OAK CHIPS IN THE FIRE
FOLLOW DIRECTIONS LISTED ABOVE
1 CUT APPLE PLACED INSIDE THE BIRD
¼ C WALNUTS IN THE BIRD
3 POTATOES CUT IN HALF IN THE ROASTING PAN
3 CELERY STALKS CUT IN HALF IN THE ROASTING PAN
1 BAY LEAF IN THE ROASTING PAN
1 GARLIC CLOVE IN THE ROASTING PAN
2 ONIONS IN THE ROASTING PAN
SPRINKLE OVER THE TURKEY DRIED ROSEMARY
FOLLOW DIRECTIONS LISTED ABOVE
REMOVE GIBLETS AND RINSE TURKEY WITH WARM WATER
DRY TURKEY COMPLETELY
DRAIN BREAST CAVITY COMPLETELY WATER AND HOT OIL WILL BLOW UP
DEEP FRY TURKEY IN 3-4 GALLONS OF PEANUT OIL AT 325 DEGREES FOR 3 ½ MINUTES PER POUND. PEANUT OIL IS NOT CHEAP BUT YOU CAN REUSE THE OIL.
INJECT THE TURKEY WITH SEASONINGS IF YOU WISH
THE DEEP FRIED TURKEY IS A FAST MEAL AND THE TURKEY IS FANTASTIC
WILD GAME
LEAN MEATS ARE ENCOURAGING FOR A HEALTHY HEART. ANIMAL LOVERS OR SHOULD I SAY ANIMAL MEAT LOVERS CAN ENJOY MANY SPECIES. VENISON, OR HIGH SPEED BEEF IS EXCELLENT IN TASTE AND NUTRITION. SOME SAY RAW VENISON CAN CURE SOME CANCERS. WHEN COOKING WILD GAME TRY TO ELIMINATE ANY FAT THAT WILL GIVE THE MEAT A STRONG TASTE.
5LBS BISON ROAST
PAT SIDES WITH BROWN SUGAR
WRAP IN FOIL AND COOK AT LOW HEAT 225-250
COOK FOR 10 HOURS
RECIPE BY MY UNCLE TOM WASHINGTON
3 POUNDS VENISON, CUT IN 1 INCH CUBES
2C RED BURGUNDY WINE
½ C BUTTER
2 ¼ C MUSHROOM CAPS
10 SMALL WHITE ONIONS, PEELED
1 PACKAGE BEEF STEW SEASONING
1 PACKAGE BROWN GRAVY MIX
1 C WATER
PEPPER
2 OZ WORCESTERSHIRE SAUCE
BROWN VENISON IN BUTTER: ADD GRAVY AND SEASONING MIX WATER AND WINE
COVER AND PLACE IN 350 DEGREE OVEN.
COOK UNTIL ALMOST TENDER
ADD MUSHROOMS, ONIONS AND 1 CUP BURGUNDY
COOK UNTIL TENDER
SERVE OVER WILD RICE
1-4LB RABBIT
SALT TO TASTE, PEPPER TO TASTE
2tbsp. BUTTER
2tbsp. VEGETABLE OIL
1 ½ CUP WHITE VINEGAR
3 tbsp. DIJON MUSTARD
1 CUP SOUR CREAM
1 CUP RED WINE
PRE-HEAT GRILL 375 DEGREES. CUT RABBIT BODY INTO TWO PIECES. AND SEPARATE LEGS.
SEASON THE RABBIT WITH SALT AND PEPPER. MELT THE BUTTER, OIL, AND VINEGAR SEPARATE. PLACE RABBIT ON GRILL MEAT SIDE DOWN. BRUSH ON INGREDIENTS.
SEPARATELY HEAT MUSTARD, SOUR CREAM, AND WINE TOGETHER. POUR OVER RABBIT JUST BEFORE SERVING.
1 WALLEYE FILLET
1 SPANISH ONION
1 ROMA TOMATO
1 CRUSHED GARLIC
1 T BUTTER
1 LEMON
PEPPER
(GARNISH) FRESH DILL
PLACE ON ALUMINUM FOIL BUTTER AND ONION CUT ONION INTO RINGS AND SEPARATE
IN THE CENTER OF THE RINGS CUT AND PLACE TOMATO CHUNKS. LAY FILLET ON TOP. LAYER THE TOP OF THE FILLET WITH DILL THEN REPEAT ONION RINGS AND TOMATO CHUNKS. TOP WITH LEMON JUICE AND ADD PEPPER TO TASTE.
GRILL OVER MEDIUM HEAT 7 MINUTES THEN FLIP FOR ANOTHER 7 MINUTES
SERVE
P.S. GOES GREAT WITH RED SKIN POTATOES
SERVES 6 PEOPLE
3 LBS MAHI MAHI FILLETS
JUICE OF 2 LEMONS
1 tsp. BUTTER
1 LARGE MILD ONION CHOPPED
¼ CUP PORTOBELLO MUSHROOMS SLICED
½ CUP MAYONNAISE
¼ CUP GROUND MUSTARD
2 GARLIC CLOVES, CRUSHED
4-6 DASHES TABASCO SAUCE
3 OZ CHARDONNAY
SPRINKLE BLACK PEPPER
PLACE FILLETS IN FOIL POCKETS WITH 1 tsp BUTTER AND PLACE ON THE GRILL. THE GRILL SHOULD BE ABOUT 350 DEGREES. GRILL FISH FOR 10 MINUTES. ADD INGREDIENTS OVER FISH AND GRILL 10 MORE MINUTES.
SAUTE ALMONDS AND SERVE
SERVES 4-6 PEOPLE
BRUSH FILLETS WITH OLIVE OIL AND FRESH DILL
STEAM SALMON FILLETS TILL READY
COVER SALMON FILLETS WITH THE JUICE OF 2 LEMONS
ADD GROUND PEPPER AND CAPERS TO TASTE
KING-Q J. CEASER SHRIMP KABOBS
MARINATE SHRIMP OVER NIGHT IN CEASER SALAD DRESSING (PAUL NEWMAN)
SKEWER SHRIMP WITH PEELED GARLIC BETWEEN EACH SHRIMP
COOK TILL DONE TURNING OFTEN
SERVE
MARINATE SHRIMP IN PINEAPPLE JUICE 2 HOURS
SKEWER SHRIMP WITH PINEAPPLE CHUNKS AND MARCINO CHERRYS BETWEEN EACH SHRIMP TURN OFTEN AND BRUSH ON HONEY
WHEN SHRIMP ARE ALMOST READY SPRINKLE ON COCONUT SHAVINGS
SERVE
KING-Q ITALIAN GRILLED SHRIMP
1/3 C OLIVE OIL
2 CLOVES GARLIC
BLACK PEPPER TO TASTE
2 LBS. RAW SHRIMP
2 LIMES
GARLIC BUTTER
MARINATE SHRIMP WITH ALL THE INGREDIENTS 2 HOURS. SKEWER AND USE LOW HEAT ON THE GRILL TURN FREQUENTLY. COOKS IN ABOUT 15 MINUTES
KING-Q CREOLE KABOBS
SERVES 6 PEOPLE
1 CUP UNSALTED BUTTER
2 T MINCED GARLIC
2 T GROUND MUSTARD
2 tsp. WORCESTERSHIRE SAUCE
1/3 CUP LEMON JUICE
GROUND BLACK PEPPER
SKEWER: RED ONION AND RED-GREENBELL PEPPER CUT INTO CHUNKS 1 INCH
LARGE SHRIMP WITH TAILS
POLISH SAUSAGE CUT ½ INCH THICK
GRILL (DIRECT HEAT) AND BRUSH MUSTARD BUTTER 2-3 MINUTES PER SIDE
STEAMERS ARE INEXPENSIVE AND HOLD IN THE FLAVOR OF THE VEGETABLES. TO COOK POTATOS FASTER ON THE GRILL PUT THEM IN THE MICRO WAVE FOR A FEW MINUTES THEN WRAP IN FOIL. ANOTHER GREAT WAY TO GET ALL THE VITAMINS OUT OF YOUR VEGETABLES (BUY A JUICER).
SOAK IN WATER 30 MINUTES WITH HUSKS ON SILK REMOVED
PREPARE MEDIUM FIRE. COOK 15 MINUTES ROTATING
SOAK IN WATER 30 MINUTES WITH HUSK ON SILK REMOVED
PREPARE MEDIUM FIRE
IN A BLENDER, COMBINE 1 STICK OF BUTTER, 1 GARLIC CLOVE, 1 tsp. LEMON JUICE, PINCH OF SALT, 1 ½ T CHILI POWDER
BRUSH ON INGREDIENTS AND SEAL HUSKS WITH A WIRE TIE
COOK 15 MINUTES ROTATING
SERVES 6 PEOPLE
OIL GRILL RACK AND SET 4-6 INCHES ABOVE THE COALS OR FIRE
RED ONIONS CUT INTO SLICES ½ INCH THICK
IN A BOWL ADD:
3 T DIJON MUSTARD
2 tsp. RED WINE VINEGAR
1 tsp. CHOPPED PARSLEY
1 tsp. CHOPPED TARRAGON
GRILL ONIONS, ADD SAUCE, TURNING ONIONS 2-3 TIMES ABOUT 5 MINUTES EACH SIDE
SERVES 2
1 ACORN SQUASH CUT IN HALF
REMOVE SEEDS
COOK IN OVEN IN A PAN WITH ¼ INCH OF WATER AT 350 DEGREES 20 MINUTES
ON THE STOVE COOK BREAKFAST SAUSAGE, DICED GREEN PEPPER, SLICED MUSHROOMS,
IN A PAN WITH 1 T CRUSHED RED PEPPER, WHEN SQUASH IS TENDER AND INGREDIENTS ARE DONE. USE 1 T EACH SIDE AND LINE WITH BROWN SUGAR. PLACE INGREDIENTS IN THE SQUASH. ADD FRESH GRATED CHEESE. (WHITE CHEESE). SET ON GRILL STILL IN THE PAN 20 MINUTES OR DONE
2 LARGE SWEET POTATOS
1 T SOUR CREAM
1 T MAPLE SYRUP
2 tsp BUTTER
SALT AND PEPPER TO TASTE
CLEAN POTATOS. PRICK WITH A FORK AND BAKE IN OVEN OR ON THE GRILL AT 425 DEGREES. REMOVE AFTER 50 MINUTES AND LET COOL. SCOOP THE PULP INTO A BOWL. ADD SOUR CREAM, MAPLE SYRUP, AND BUTTER. MASH ALL THE INGREDIENCE TOGETHER TILL THE MIXTURE IS LIGHT AND FLUFFY.
SERVES 6
BLANCHE ALL VEGETABLES ABOUT 2 MINUTES
CUT INTO 1 INCH CHUNKS
2 SMALL ZUCCHINI
1 SMALL CROOKNECK SQUASH
1 GREEN PEPPER
1 RED PEPPER
10 MUSHROOMS WITH STEMS
AFTER BLANCHING PLACE ON SKEWERS
GRILL UNTIL LIGHTLY BROWN 10 MINUTES
BRUSH ON OLIVE OIL
ADD CHOPPED THYME AND GROUND PEPPER
FRUITS. FRUITS ARE EXTREMELY HOT OFF THE GRILL SO BE CAREFUL OR THE ROOF OF YOUR MOUTH WILL EXPERIENCE GREAT PAIN. FRUITS ARE GREAT OVER PIES AND ICE CREAM. I USE ORANGES AND APPLES OFTEN AS GARNISHES. ORANGES CLEANSE THE PALATE SO YOU CAN ENJOY ALL THE FLAVOR OF THE BAR-B-QUE MEAL. IF YOU LIKE FRUIT WITH A KICK ANY WHITE LIQUOR OR BRANDY WILL DO. LIQUOR IS FLAMMABLE USE CAUTION AND MAKE SURE THE LIQUOR HAS A HIGH ENOUGH ALCOHOL CONTENT TO LIGHT..
KING-Q GRILLED APPLES
SERVES 6
SIX GOLDEN DELICIOUS APPLES CORED
IN A FOIL PAN PLACE APPLES
1 STICK OF BUTTER
IN EACH APPLE SPRINKLE BROWN SUGAR
ADD 4 T BROWN SUGAR TO THE PAN
¼ CUP WALNUTS
¼ CUP ALMONDS
CUT TOP SKIN OF APPLE OFF AND SPRINKLE CINNAMON OVER TOP. ADD A CINNAMON STICK TO THE CENTER OF THE CORED APPLE. ADD A FEW DROPS OF VANILLA
PLACE OF MEDIUM GRILL COVERED 20 MINUTES
TOP WITH FRESH WHIPPED CREAM AND SERVE
*THE APPLES CAN BE STUFFED WITH ANYTHING CRANBERRYS, CHERRYS, ETC…
KING-Q BANANA RUM PACKETS
SERVES 6
1tsp. BUTTER
3 ORANGES PEELED ANC CUT INTO 1 INCH CHUNKS
1 CAN PINEAPPLE CHUNKS
3 BANANAS CUT INTO 1 INCH CHUNKS
BROWN SUGAR AND CINNAMON TO TASTE
3 OZ CAPTIAN MORGAN SPICE RUM
PLACE ALL INGREDIENTS IN ALUMINUM FOIL
SPRINKLE ON BROWN SUGAR AND CINNAMON
ADD BUTTER TO TOP AND RUM
SEAL ALUMINUM AND COOK ON THE GRILL 5-10 MINUTES
OPEN AND SCOOP IN ICE CREAM OR SHERBET
SERVES 8-10
¼ CUP WALNUTS
¼ CUP ALMONDS
¼ CUP PECANS
¼ CUP CHESTNUTS
¼ CUP SPANISH PEANUTS
¼ CUP PEANUT OIL
ROAST OVER MEDIUM GRILL
KING-Q GUIDE TO A SUCCESSFUL FIRE
ESTIMATE THE TEMPERATURE OF THE COALS IS EASIER THAN MOST PEOPLE THINK. IN THE DAYTIME, A HOT FIRE IS WHEN THE COALS ARE COVERED BY A GRAY ASH. AT NIGHT THE FIRE WILL GLOW RED. TESTING THE FIRE FOR TEMPERATURE IS AS SIMPLE AS PLACING YOUR HAND ABOUT 5 INCHES ABOVE THE COALS. WHEN THE HEAT BECOMES UNCOMFORTABLE REMOVE HAND.
2 TO 3 SECONDS THE FIRE IS HOT
3 TO 4 SECONDS THE FIRE IS MEDIUM HOT
4 TO 6 SECONDS THE FIRE IS MEDIUM
7 TO 9 SECONDS THE FIRE IS LOW
TO MAINTAIN A HEAT I USE A METHOD FOR A STANDARD WEBER GRILL. WHEN I FEEL THE TEMPERATURE LOSE ITS HEAT I ADD 10 COALS TO THE FIRE. I ALSO PREFER LUMP CHARCOAL OVER BRICK. BURNS HOTTER.
STARTING THE FIRE ON A CHARCOAL GRILL, ALLOW 25 TO 30 MINUTES FOR THE COALS TO REACH TEMPERATURE FOR A HOT FIRE.
GAS GRILLS HAVE CONTROLS TO ADJUST FOR DIFFERENT HEAT TEMPERATURES ALWAYS PREHEAT THE GAS GRILL BEFORE COOKING GENERALLY 15 MINUTES ON MEDIUM SETTINGS IS FINE.
FOOD STICKING TO THE GRILL IS ALWAYS A PROBLEM. WELL USE TO BE A PROBLEM.
BEFORE COOKING CUT A POTATO IN HALF. ON THE CUT SIDE TO THE GRILL COAT THE SURFACE. NOTHING WILL STICK BECAUSE OF THE STARCH IN THE POTATO. PLACE THE POTATO IN FOIL AND ENJOY I LATER HOT OFF THE GRILL.
BLANCHE VEGETABLES BEFORE GRILLING. YOU WILL NOT BURN THE VEGETABLES THIS WAY AND YOU CAN PREPARE HOURS BEFORE YOU GRILL. VEGETABLES STAY MOIST AND THE COOKING TIME IS REDUCED. TO GET THE GRILL MARKS ON THE VEGETABLES COAT THE GRILL WITH OIL, I LIKE USING OLIVE OIL. THIS WILL GIVE A NICE APPEARANCE TO YOUR COOKING.
CLEAN THE GRILL WHILE THE GRILL IS WARM. USE A WIRE BRUSH, METAL SCOURING PAD, OR CRUMPLED UP ALUMINUM FOIL. I WOULD SUGGEST CLEANING IMMEDIATELY AFTER COOKING. NOTHING IS MORE STOMACH TURNING THAN GOING OVER TO SOMEONE’S HOUSE, OPENING THE GRILL AND SEEING LAST MONTHS DINNER. WHO WANTS TO STAY FOR DINNER ? DON’T BE SURPRISED IF YOUR GUEST SUGGEST GETTING A PIZZA. OCCASIONALLY CLEAN THE GRILL WITH SOAP AND WATER. IF THE GRILL NEEDS A THOROUGH CLEANING USE SPRAY-ON OVEN CLEANER.
ACIDS CAN BE USED TO TENDERIZE MEAT. VINEGAR, FRENCH DRESSING, TOMATO SAUCE ETC…
ALWAYS SOAK WOOD CHIPS
WHEN BOILING SHRIMP PUT FRESH CELERY IN THE POT TO HELP DESTROY THE ODOR