BRISKET MARINADE

1/2 C.  RED WINE
1/4 C. WORCESTERSHIRE SAUCE
1/4 C. LIQUID SMOKE
2 TSP. ONION SALT
2 TSP. GARLIC SALT
2 TSP. BLACK PEPPER
4 TSP. CELERY FLAKES
1 TBS. MOLASSES

I WOULD MARINADE THE BRISKET OVER NIGHT.  BUT YOU COULD MARINADE IT IN JUST 2 TO 3 HOURS IF YOU NEED TO COOK IT RIGHT AWAY. DON'T SKIP THE RED WINE.  YOU COULD GRILL IT, SMOKE IT,  OVEN BAKE IT, OR EVEN PUT IT IN A CROCK POT FOR ABOUT 6 TO 7 HOURS.

BARBECUED RIBS

2 sides pork spareribs cut in halves
1 (28-ounce) can chunky tomato sauce
1/3 cup brown sugar
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt

Directions

Place the spareribs in the bottom of a slow cooker. In a medium bowl, whisk together the remaining ingredients.
Pour the mixture over the spareribs. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
It has been soo hot here that instead of going outside or heating up the house, I just use the slow cooker. They come out good.  The only problem is that they dont last very long.

GRILLED SHRIMP WITH MANGO SALSA

Ingredients


Mango Salsa:
• 2 (4-ounce) tropical fruit cups, drained (about 1 cup)
• 1 tablespoon fresh cilantro leaves, finely chopped
• 1 scallion, finely chopped
• 1/2 lime, juiced
• 1 small jalapeno, ribs removed, seeded and minced
• Kosher salt

Shrimp:
• 24 large shrimp, peeled and deveined
• Olive oil cooking spray

Directions
Wooden skewers, soaked in water for 30 minutes
Preheat oven to 350 degrees F.

For the mango salsa: Chop drained fruit into small pieces. Combine the fruit and remaining salsa ingredients in a bowl and refrigerate until chilled.

For the shrimp: Spear 3 shrimp on each bamboo skewer.
Heat a ridged grill pan over medium-high heat and spray with cooking spray. Place shrimp skewers on grill pan. Cook shrimp for 2 minutes per side or until shrimp turns pink.

DIFFERENT HEATING METHODS

INDIRECT HEAT COOKING

INDIRECT COOKING "BAKES" FOOD OVER A LONGER PERIOD OF TIME.  THE HEAT SOURCE IS OFF TO THE SIDE.  INSTEAD OF DIRECTLY UNDER THE FOOD,  THIS METHOD SITS LARGER CUTS OF MEATS, AS IT ALLOWS THEM TO COOK THROUGH BEFORE THE OUTSIDE BURNS.

INDIRECT COOKING ON A GAS GRILL

LIGHT THE GRILL, LEAVE ONE BURNER OFF, AND PLACE THE ON THE GRATE ABOVE THE UNLIT BURNER.  CLOSE THE GRILL,  USE THE TEMPERATURE CONTROL KNOBS TO CONTROL TH HEAT.

INDIRECT COOKING ON A CHARCOAL GRILL

WHEN COALS ARE COVERED WITH GRAY ASH, DIVIDE THEM IN HALF AND PLACE THEM ON OPPOSITE SIDES OF GRILL.  PUT A HEAVY-GAUGE DISPOSABLE ALUMINUM PAN BETWEEN THE PILES TO USE AS A DRIP PAN.  CONTROL TEMPERATURE BY OPENING OR CLOSING VENTS.  THE MORE OXYGEN THE COALS GET, THE HOTTER THEY'LL BURN.  ADD ABOUT 10 BRIQUETTES TO EACH PILE EVERY HOUR.

DIRECT HEAT COOKING

COVER THE CHARCOAL GRATE WITH ONE LAYER OF BRIQUETTES, THEN PILE BRIQUETTES INTO A PYRAMID IN THE CENTER OF THE GRATE.  APPLY LIGHTER FLUID, LET STAND FOR 1 MINUTE, AND THEN LIGHT THE CHARCOAL.  LET THE COALS BURN FOR 25 TO 30 MINUTES UNTIL COVERED WITH GRAY ASH.  USING LONG-HANDLED TONGS, SPREAD HOT COALS EVENLY ACROSS THE GRATE(THE LAYER SHOULD BE 3 INCHES WIDER THAN THE FOOD YOU ARE COOKING).
IF NECESSARY, OIL THE COLD GRATE BEFORE BEGINNING TO COOK, THEN CENTER IT OVER THE GRILL.  NEVER SPRAY THE GRATE WITH COOKING SPRAY WHEN IT IS OVER HOT COALS.

ALSO REMEMBER TO KEEP WATER AROUND IN CASE OF A FIRE OR A FIRE EXTINGUISHER.

FOURTH OF JULY

IT HAS BEEN RAINING ALMOST ALL WEEK BECAUSE OF THE HURRICANE.  ALTHOUGH IT WENT TO MEXICO, WE STILL HAD PLENTY OF RAIN FROM IT.  ON SATURDAY NIGHT, WE WENT TO A PARTY AND SINCE THEY COULDN'T BBQ ANYTHING THEY WERE FORCED TO COOK EVERYTHING IN THE OVEN.  THEY HAD A BRISKET THAT WAS ALREADY MARINADE AND SET THE OVEN TO 250 DEGREES AND LEFT IT OVERNIGHT.  IT WAS SO TENDER IT WAS FALLING OFF TONGS.  WE HAD TO USE A FORK IN ORDER TO SERVE OUR PLATES.  MAYBE A SPATULA WOULD HAVE WORKED BETTER.  THEN THEY ALSO MADE FAJITAS AND SAUSAGES.  BUT ALL OF IT WAS GREAT.  OH AND DON'T FORGET ALL THE SIDE DISHES THAT GO WITH IT. 

TO COOK THE BRISKET

THAW OUT,  OF COURSE
WRAP THE BRISKET IN FOIL
SET IT ON A ROASTING PAN,  ONE BIG ENOUGH TO FIT IT
PUT WATER IN THE ROASTING PAN
PUT IN THE OVEN

WHEN IT IS ALMOST DONE

SCOOP UP ALL THE JUICE
PUT IT IN A CONTAINER AND REFRIGERATE
SCOOP OFF THE FAT THAT HAS LIFTED TO THE TOP AND DISCARD
POUR THE REMAINDER OF THE JUICE OVER THE BRISKET IN ORDER TO
  KEEP MOIST.

IT HAD THE BEST FLAVOR EVER.  THERE IS NOTHING WRONG WITH BUYING  MEATS ALREADY MARINATED.  IT HARD TO FIND ONE THAT YOU LIKE, BUT KEEP TRYING DIFFERENT ONES.  AND IF YOU DON'T FIND ONE, THEN SEASON AS YOU WOULD NORMALLY DO.

LET ME KNOW.

SUMMER TIME

SUMMER TIME MEANS FRESH FRUITS AND VEGGIES.  WHAT A WAY TO COOL OFF.  EVEN IF ITS FOR DESERT OR JUST A SNACK FOR THE KIDS AFTER PLAYING IN THE POOL.  SO LETS SEE.  WHAT COULD WE MAKE.  HOW ABOUT. SOME FRESH ORANGE OR TANGERINE SLICES THAT HAVE BEEN IN THE FRIDGE.  WHAT ABOUT SOME STRAWBERRY, BANANAS, TOPPED WITH COOL WHIP OR A BOWL OF ICE CREAM TOPPED WHIT THE STRAWBERRY AND BANANAS.  WHY NOT GRILL PINEAPPLE RINGS AND NECTARINES SPRINKLED WITH A LITTLE SUGAR.  YUM.  TRY ANY VARIETY, AND LET ME KNOW WHAT Y'ALL CAME UP WITH.

CHICKEN QUESADILLA

SO, I LOVE CHICKEN QUESADILLA.  I GOT ONE OF THOSE SMALL INDOOR GRILL, THE ONE WITH THE HANDLES, AND PUT IT ON THE GRILL.  I HEATED UP TWO TORTILLAS AND ADDED SHREDDED CHICKEN, BELL PEPPERS SAUTE ONIONS AND A MIX OF SHREDDED CHEESES. THEN PUT THE OTHER TORTILLA ON TOP. HEAT EVERYTHING THROUGH. THEN PLATE IT. I USED LEFTOVER ROTISSERIE CHICKEN FROM THE NIGHT BEFORE. ADDED SOUR CREAM AND GUACAMOLE'S.  THE BEST FOOD EVER. GOOD THING ABOUT IT IS, YOU CAN ADD JUST ABOUT ANYTHING YOU LIKE.  LET ME KNOW WHAT KIND Y'ALL MAKE.

GRILLING SEAFOOD

SO TODAY I WAS TALKING TO A CUSTOMER,  AND SHE WAS GOING TO GRILL KABOBS WITH SHRIMP, SALMON AND ZUCCHINI IN BETWEEN THEM.  THEN I TOLD HER IF SHE HAD TRIED WRAPPING SOME BACON AROUND EACH SHRIMP.  SHE SAID NO AND THAT SHE WAS GOING TO TRY IT.  AFTER ALL THIS TIME GRILLING SHE HAD NEVER TRIED IT THAT WAY. OH AND BY THE WAY SHE WAS ALSO MAKING SOME T BONE STEAKS.  SOUNDS LIKE SURF AND TURF. 

GOING BACK IN TIME

IF WE WERE TO THINK ABOUT HOW THE CAVE MAN COOKED THEIR MEALS,  IT WOULD ALL BE ON AN OPEN FIRE.  THEY WOULD CATCH  AN ANIMAL AND SKIN IT THEN COOK IT ON AN OPEN FIRE.  SO IN THE PRESENT DAY WE ALL WANT TO COOK OUTSIDE TO SPEND TIME IN SOME FRESH AIR AND ENJOY TIME WITH FRIENDS AND FAMILY. SO I WAS THINKING, COULD WE REALLY DO ALL THE COOKING OUTSIDE.  NOT NECESSARILY ON AN OPEN FIRE,  BUT AT LEAST ON A PIT OR SMOKER.  SO LETS SEE WHAT KIND OF FOOD WE COULD THINK OF.  LEAVE SOME IDEAS FOR ME TO READ.

BENEFIT BARBECUE

DURING THE SUMMER TIME,  YOU ALWAYS HEAR ABOUT PEOPLE SELLING BBQ PLATES FOR A BENEFIT.  HERE IN SAN ANTONIO,  ITS ALL THE TIME.  BETWEEN MY WORK AND MY HUSBAND WORK,  EVERY WEEKEND  WE WOULD PICK UP PLATES.  ABOUT TWO WEEKS AGO A FRIEND OF MINE SOLD ME TWO TICKETS.  TODAY I WENT AND PICK THEM UP.  MOST OF THE TIME ITS BRISKET OR CHICKEN.  TODAY IT WAS CHICKEN AND SAUSAGE. AND OF COURSE RICE, BEANS, AND POTATO SALAD.  THE CHICKEN WAS SO TENDER THAT IT FELL OFF THE BONE.  IT WAS SO GOOD.  I GET THE PLATES TO COMPARE THE DIFFERENCE IN THEM.  GRANTED THERE HAVE BEEN TIMES THAT WE HAVE THROWN THE WHOLE PLATE AWAY.  BUT MOST OF THE TIME IT IS GREAT.  SO I WILL LET YOU KNOW HOW THE NEXT BBQ PLATE COMES OUT.  PLEASE LET ME KNOW ABOUT ANY EXPERIENCES YOU HAVE HAD.

GRILLING BREADS

SO, THERE IS ALWAYS SOME TYPE OF BREAD THAT GOES WITH THE FOOD YOU ARE GRILLING ARE BARBECUING.  IF YOUR MAKING HAMBURGERS AND HOT DOGS THEN OF COURSE ITS TOASTING THE BUNS.  IF YOUR MAKING A BREAD TO HAVE WITH YOUR MEAL THEN IT WOULD PROBABLY BE A FRENCH BREAD OR A BAGUETTE.  WHICH BRINGS ME TO APPETIZERS.  WHY NOT TRY A BAGUETTE WITH SOME CHEESE OR CREAM CHEESE WITH SOME ROASTED TOMATOES AND ROASTED BELL PEPPERS.  THE GOOD THING ABOUT APPETIZER BREAD IS YOU CAN PUT ANYTHING ON THEM.  USE YOUR IMAGINATION AND TRY FRUITS AND VEGGIES WITH DIFFERENT TOPPINGS.  LET ME KNOW WHAT YOU THINK AND WHAT YOU TRIED. YOU MAY GIVE ME SOME IDEAS TOO.