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Archive for the ‘BBQ’ Category

C3TV: Dutch Oven R&R Pulled Pork

Posted by Caveman Cooking on December 5, 2011

Here it is! The world premier of our new online video cooking series!! Please be sure to leave your comments, as we strive to improve the show with each and every episode. Also, be sure to view all the way through the credits for some added “bonus footage”. 😉

Being a Caveman and all, I love to put meat on the grill or in the smoker. That said, I must challenge the purists who insist that good Pulled Pork has to be cooked via one of those methods. This recipe will prove that this dish doesn’t always have to be made in the great outdoors.

Series Premier
Episode 101

©2011 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in BBQ, C3TV, Main Course, Rubs, Sauces, Marinades & Dressings, Sandwiches | Tagged: , , , , , , , , , , , , , , , , , , , , , | 32 Comments »

R&R Pulled Pork Tacos & Gnarly Nachos

Posted by Caveman Cooking on March 21, 2011

R&R Pulled Pork Tacos Yeah, I know … I’ve been lagging BIG TIME around here. Rather than bore you with all mundane, yet legitimate, excuses as to why, I think I’d rather share this delicious combo of American BBQ and south of the border flavors! Besides, wouldn’t you rather have a delectable new dish to try instead of being up to date on the daily trials and tribulations of an ordinary Neanderthal??? I thought so! 😉 These tacos are kind of a domesticated version of the famous Al Pastor taco found in most authentic Mexican taquerias. First thing you’ll need to do is follow the instructions for preparing one recipe of Dutch Oven R&R Pulled Pork. Be sure to start that recipe a day ahead, as you will have to marinate the pork shoulder overnight with some smokey dry rub – we prefer our homemade BBQ Rub-a-dub which was developed specifically for this recipe. Once it is in the oven cooking, you’ll want to get on making the R&R BBQ Sauce, which takes a couple hours of simmering on the stove top. By the way, don’t be afraid to try this sweet and spicy sauce on ribs, beef, chicken, or anything else you might barbeque. You’ll definitely want to top those tacos with some salsa (We’ll have to write up our simple and rapid salsa recipe for you soon … it will make you forego bottled salsas for good!) and some guacamole. Since the Pulled Pork and BBQ sauce cook for so long, you’ll have plenty of time to whip up some Rockin’ Guac. Be sure to make extra, because not only are you likely to be nibbling on some before the meal, but you’ll also need some to go with the Nachos! Speaking of which, the recipe for our Gnarly Nachos is so simple, we are actually going to abandon the usual step-by-step photo instructions and just spell it out for you here. Take a medium sized baking dish or pan and lightly coat with non-stick spray. cover the bottom with a single layer of your favorite tortilla chips. Top the chips with scattered spoonfuls of refried beans (we use the vegetarian variety for the herbivores in our Cave clan), then cover with shredded cheddar cheese. Add another layer of chips, and repeat the process with the beans and cheese. Place in an oven preheated to 350° for 10-15 minutes, until cheese is completely melted and the beans are hot. When done, remove from oven and top with pickled Jalapeno slices, salsa, and guac. If you like, you can also add chopped tomatoes and onions, sour cream, cilantro … you name it! When the pulled pork recipe is complete, heat up some corn tortillas, top them with a healthy scoop of the tender meat and top with guac and salsa. I guarantee that the mewls of palatable pleasure you will hear around the dining table will be the perfect musical compliment to these devine dishes! ©2011 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in BBQ, Latin, Main Course, Side Dishes, Vegetarian | Tagged: , , , , , , , , , | 12 Comments »

Road Trip Hit: Ranch Hand BBQ & Grill (Newbury Park,CA)

Posted by Caveman Cooking on September 18, 2010

Ranch Hand BBQ & GrillAnother installment of Road Trip Hits. Taking a page from Guy Fieri’s Diners, Drive-Ins & Dives, this ongoing series features some of those little known paragons of road-trip rations.

Okay, so this technically wasn’t a “road trip”. Just a quick lunch stop between picking up the Cavegirl, who gets out of school at 1:30, and corralling the Caveboy, who gets out an hour later. But, Ranch Hand BBQ & Grill (NOTE THEIR NEW ADDRESS: 1015 Broadbeck Drive Suite A Newbury Park, CA 91320 805-375-4252) is truly your typical road-house type of establishment (also known by such names as “greasy spoon” or “hole in the wall”), offering tasty, hearty food at a reasonable price.
Having spent the entire morning and lunch hour in a voice over session, I hadn’t had a chance to eat a thing yesterday. Since my stomach was talking louder than I could speak, I thought it might be a good idea to appease the belly-beast. Ranch Hand has been on my radar to try ever since we moved into the neighborhood. Though, it was always an afterthought as I would drive by and say, “Oh! We should have gone there!!” after munching at some other local spot. Yesterday, however, that little light bulb went off over my head as I drove to the school and I eagerly awaited my introduction to the local Q-house.
As we walked in, I noticed the old authentic Western saddle by the door … nice touch. There was one small table and two chairs outside, but a few more tables with chairs inside – enough to seat several families at once. The guy behind the counter, Chris, was very nice and couldn’t have been more kind to the Cavegirl, giving her a lollypop and one to take home for her brother. Behind him, the lunch special board had seven or eight options on it. Being that I’m always looking for a deal, this seemed like the way to go. The only problem was choosing between all the possibilities like the Pulled Pork sandwich, 1/2 a BBQ Chicken, Burger, etc. I opted for the Tri-tip Sandwich special, which also included one side-dish (I went with the Coleslaw) and a refillable fountain drink, all for $7.95.Tri-tip Sandwich
As we sat and waited for the food to be prepared, I noticed that the walls were covered with notes and drawings from previous customers. I knew instantly, that this was a very Cave-friendly place. Chris also came by our table and asked the Cavegirl all about her school and her favorite things to do, which made the wait seem to go by in an instant.
When the food did arrive, I was pleased by the amount of meat that was piled onto the soft, fresh sandwich roll. Too often these days, places will slap one slice of meat on each half of the sandwich and call it good. This one was packed several layers high – the perfect amount! As you can see, it also had a nice basting of their proprietary sauce. I took that first bite … oh my, was it good! The Tri-tip was amazingly tender, full of wonderful flavor, and complimented by the zesty sweetness of the sauce. I offered the Cavegirl a bite … BIG mistake! As she proceeded to eat almost half of my sandwich despite the fact that she had finished off a full lunch just over an hour earlier. 😯
CavegirlI then took a bite of the slaw and was pleasantly surprised by the unique sweet tang it possessed. I then started piling a little onto each bite of the sandwich and then topping it off with a little squirt of their homemade BBQ sauce in the spicy variety and I was absolutely in gastronomic heaven. While it really complimented the Trip-tip unbelievably well, I imagine it must be otherworldly when combined with some of their Pulled Pork which, I am told, is as good as anything you can get down in the BBQ Belt
All together, it was one of those sandwich experiences you just never wanted to end. In one of the late Warren Zevon’s last interviews, just before his impending passing, he said, “Enjoy every sandwich”. If he had gotten the chance to taste one of these he might have added, “… as long as it’s a Tri-tip sandwich from Ranch Hand!”
After some fact digging with Chris, it turns out the owner, Arnold, and his family used to live in the Santa Ynez valley, the place where grilling this cut of beef originated. In fact, they apparently had a BBQ joint there for years where he learned his trade and, obviously, learned it well. I can’t wait to go back and give the Pulled Pork, chicken, ribs, House Chips, mac salad, and deep fried Twinkie a try … but not all at once! 😉 The Cavegirl can’t wait either, as you can see by the delight the Ranch Hand BBQ & Grill left on her face. The only drawback is that they don’t really offer anything vegetarian other than their side dishes and a house salad. So, the Cavewoman is out of luck on this one. You’d think, especially being a So Cal establishment, that they’d throw a Veggie Burger or Grilled Cheese sandwich on the menu. But, until they do, at least the Cavekids and I have a new Road Trip Hit right in our own backyard. Gotta love that!

UPDATE: I have since found out that they do indeed offer a veggie burger for the herbivore crowd … it’s just not officially on the menu because meat is their obsession. But, if you ask for one, Arnold swears he’ll gladly throw a veggie burger on the grill for you!

UPDATE #2: They updated their menu when they recently moved to a bigger and better location … and the “Garden Burger” is now proudly on it! Plus, they’ve added a stone pizza oven … and their Zah is gooooooood!!

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in BBQ, Cave's Faves, Road Trip Hits | Tagged: , , , , , , , , , | 7 Comments »

R&R Country-style Ribs

Posted by Caveman Cooking on July 19, 2010

R&R Country-style Ribs 4
I’ve given you the Rub and I’ve given you The Sauce. Now, it’s time I gave you the recipe, or at least one of them, that goes great with both of them. The best thing about Country-style Ribs is that there is a lot more meat involved in eating, and a lot less work involved in making, them compared to Spare or Baby Back Ribs … perfect for a lazy Caveman, like me!


3.5 to 4 Pounds Country-style Pork Shoulder Ribs
1 Preparation BBQ Rub-a-dub
1 Preparation R&R BBQ Sauce


Place ribs onto a suitable platter and liberally cover both sides with BBQ Rub-a-dub. Cover with plastic wrap and refrigerate for at least 4 hours (overnight is better).
HINT: After covering, press the rub into the meat. This will help it to better absorb the flavors of the rub.
R&R Country-style Ribs 1

Pre-heat grill on high heat. Place meat onto grill and quick-sear both sides to seal in juices (much like you would a steak). Then, reduce heat to medium, medium-low. Cover and cook for another 5-6 minutes per side (10-12 minutes total) should do the trick. Keep an eye on them because you don’t want to serve them rare, but you also don’t want to overcook ’em either. Just before they are done, take some of the R&R BBQ Sauce and baste liberally. Cover for one minute, then turn the ribs over and repeat the basting process.
R&R Country-style Ribs 2

When done, remove from grill and let stand for several minutes. Again, this helps keep the juices from flowing out when you slice into these tasty morsels of pure pork pleasure.
R&R Country-style Ribs 3

Brush ribs with a bit more sauce and serve with some of your favorite sides (and a steak knife). Pictured here with fresh corn on the cob and Chopped Caprese Salad.
R&R Country-style Ribs 4

Prep Time = 5 minutes
Cook Time = 15-20 Minutes
Serves up to 6

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in BBQ, Main Course | Tagged: , , , , , , , , , | 12 Comments »

R&R BBQ Sauce

Posted by Caveman Cooking on July 15, 2010

C3TV - Watch This RecipeR&R BBQ Sauce 4
Anybody who’s ever been to a bar (or frat party) knows that Rum and Coke go together like milk and cookies. But, who knew that Rum and Root Beer could team up for a phenomenal barbeque sauce? Well, oh my, do they! Although this was developed specifically to go with my BBQ Rub-a-dub and Dutch Oven R&R Pulled Pork, it really stands up incredibly well on it’s own! Ribs, chicken, tri-tip … you name it. This sauce will make your taste-buds do a victory dance!


2 Cups Root Beer
2 Cups Ketchup
2 Shots (3 Ounces) Dark Rum
1/4 Cup Molasses
1/4 Cup Brown Sugar
1/4 Cup Apple Cider Vinegar
2 TBSP BBQ Rub-a-dub (or the smokey rub of your choice)
1 Tsp Red Crushed Pepper
1/2 Tsp Cayenne Pepper
1/2 Tsp Sea or Kosher Salt


In a medium-large saucepan, combine all ingredients.
R&R BBQ Sauce 1

Turn the heat on medium and stir or whisk well until all ingredients are fully combined.
R&R BBQ Sauce 2

Continue to stir occasionally until just before sauce begins to boil. Reduce heat to low and continue to simmer uncovered for 2 hours. Be sure to continue stirring every 10-15 minutes.
R&R BBQ Sauce 3

When done, remove from heat for 15 minutes. Then serve, use to baste, or cover and refrigerate. Will last up to three weeks … but, probably not! 😉
R&R BBQ Sauce 4

Prep Time = 10 minutes
Cook Time = 2 Hours
Makes 1.5 Quarts

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in BBQ, Rubs, Sauces, Marinades & Dressings, Vegetarian | Tagged: , , , , , , , , | 15 Comments »

BBQ Rub-a-dub

Posted by Caveman Cooking on July 13, 2010

C3TV - Watch This RecipeBBQ Rub-a-dub 1
Usually, I like to use the proprietary rubs offered by the folks at World Spice Merchants. However, in a pinch (ie. when I have forgotten to place my order) I’m forced to come up with my own creations. This is one of my favorites, developed originally for my Dutch Oven R&R Pulled Pork made with R&R BBQ Sauce, but it’s also good for any pork, beef, or even chicken Q-ing needs. Best of all, it’s super simple!

SIDE NOTE: I realize that I haven’t posted any actual recipes in a bit since we were on our two week, 2900 mile jaunt up to Idaho. Sure, there have been a bunch of great Road Trip Hits posted (and there is one more coming), but it’s time to share more Caveipes. So, over the next several days, I’ll be posting a few seasonal BBQ recipes for you to enjoy.


3 TBSP Paprika
2 TBSP World Spice Merchants Ancho Chili Powder
2 TBSP World Spice Merchants Chipotle Chili Powder
2 Tsp Cayenne Pepper
1 Tsp Sea or Kosher Salt
1 Tsp Dried Chopped Garlic
1/2 Tsp Red Crushed Pepper
1/2 Tsp Black Pepper


In a small bowl mix or whisk all ingredients together well. Then, spread liberally on your intended target. Cover and refrigerate a minimum of 4 hours (overnight is better). You should have enough rub for 5-6 pounds of meat or two racks of ribs. Pictured here encrusting some Country Style Pork Ribs.
BBQ Rub-a-dub 2

Prep Time = 5 minutes
Cook Time = n/a
Makes 4 Tablespoons

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in BBQ, Ingredients, Rubs, Sauces, Marinades & Dressings, Vegetarian | Tagged: , , , , , , , | 12 Comments »

Gnarly Cali Combo Burgers

Posted by Caveman Cooking on June 17, 2010

Gnarly Cali Combo Burger
Mission: Take Poppa Mike’s Legendary Gnarly Burgers to the next level.
Mission Status: Accomplished!


1 Poppa Mike’s Legendary Gnarly Burger Patty
1 Hot Dog (any brand is fine … as long as it’s Hebrew National)
1 Hamburger Bun
1 Slice Cheese
1 Slice Fresh Tomato
1 Slice Sweet Onion
1/4 Avocado, sliced


Prepare one Poppa Mike’s Legendary Gnarly Burger patty.

The great thing about these burgers is that if you make too many, and if you aren’t having a dozen hungry people over you will make too many, you can freeze them and throw them directly onto the grill another time. Hence, the use of some hockey-puck-hard burgers here.
Frozen Burgers

Throw burger onto the grill and cook as usual. Just before you flip your burger, put the hot dog on the grill.
Burgers & Dogs On The Grill

Just before the hot dog is completely done, butterfly-cut it lengthwise. Place onto grill, center-side down.
Butterfly-cutting Hot Dog

Place cheese onto burger (any type is fine, but there is something to be said about the flavor combo the good old American slice gives this burger). As cheese begins to melt, cut dog in half crosswise. Place hot dog halves side by side on top of cheese and leave on grill until cheese is sufficiently melted.
Dog On Top Of Burger

Place combo burger onto bun prepared with avocado, tomato, and onion slices. Add condiments to taste.
Gnarly Cali Combo Burger

SIDE NOTE: Chances are, when you are having a BBQ with burgers and dogs, you are going to have, at least, one of each. So, why not combine them into one great sandwich? You won’t miss the extra bun, and the flavor combination will make you wonder why you haven’t tried this before. The only downside is that everyone who is having a plain burger or dog will want a bite!

Prep Time = 15 minutes
Cook Time = 10-12 minutes
Serves 1

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in BBQ, Main Course, Sandwiches | Tagged: , , , , , , , , , , , , , | 14 Comments »

Memorial Day BBQ

Posted by Caveman Cooking on May 27, 2010

Poppa Mike’s Legendary Gnarly Burgers

Poppa Mike’s Legendary Gnarly Burgers

For the Caveclan, any day that ends in “Y” is a good excuse for a barbeque. But, for many of the less “Fire goooood!” inclined in the USA, the Memorial Day weekend is the traditional start of their Q-ing season. Don’t get me wrong, I understand the need for balmy weather in order to fire up the grill. It’s just that, being a Caveman and all, anything short of hurricane force winds just won’t keep me away from a date with my BBQ. That said, with it’s imminent arrival just hours away, we thought we’d share a few of our favorite outdoor cooking recipes to make sure your Holiday celebration is full of fantastic flavor!
Nothing says good old-fashioned American barbeque than a juicy, hot off the grill, hamburger. Just about any burger tastes better when it’s been flame broiled outside over a charcoal flame. As a child with a very limited palate, those ground beef patties made up the large bulk of my diet. So, I became very versed in how they should taste. Though, for some reason my grandfather’s burgers always tasted better than so many of the others I had encountered. Being that Poppa Mike had spent the bulk of his career in the meat business, I figured that he just knew something the others didn’t. What I didn’t learn, until years later, was that he actually had a secret recipe that took his burgers to the meat mountaintop. I’ve since adjusted his recipe slightly, but still pay great homage to his with Poppa Mike’s Legendary Gnarly Burgers. Give these juicy, flavorful babies a try at your Q this weekend if you enjoy hearing mewls of delectable pleasure coming from your guests … as well as yourself!
Beale Street BBQ Ribs

Beale Street BBQ Ribs

If BBQ ribs are your thing (their mine, too!) then you can’t go wrong with a rack or two of our Beale Street BBQ Ribs. These tasty pork bones are so easy to make. The trick is to let them marinate in the rub for as long as you can … 2-3 days isn’t unheard of around here. Also, be sure to cook them long and slow, and not to baste them too soon or the sauce will burn. Other than that, it’s a very basic BBQ recipe that will have your eyes rolling into the back of your head with each bite. Of course, you will need a preparation of Killer BBQ Sauce to go with them. But, that is a pretty easy recipe, as well. The downside with these is that you won’t look pretty by the time you are finished, but they are soooooo good that you won’t care! Besides, that’s why Wet Naps were invented!!
Juicy Beer Can Chicken

Juicy Beer Can Chicken

Searching for something a bit lighter and healthier? Then, a Juicy Beer Can Chicken is right up your alley. An easy to prepare recipe that doesn’t require much tending to once it is on the grill. Making it the perfect dish when you want to spend more time with your guests than over the fire. The best part of this recipe is that, even if you over cook it, all the meat (even the breast meat) still comes out so juicy and flavorful, it’s almost fool-proof. Plus, since there is no oil or fat used in the making of it, and most of the internal fats drip out during the cooking process, it is one of the healthiest dishes you can make. However, you don’t have to tell your guests it’s acutally good for them until they start begging you for the recipe … and they will! 😉
Killer Mac Salad

Killer Mac Salad

Naturally, every barbeque is in need of a good side dish. And this one may just be the perfect compliment to any gathering ’round the grill. Macaroni salad is a traditional staple of Hawaiian BBQ dishes and has made it’s way into the mainstream of American outdoor eating, as well. Personally, I never was a fan of mac salad until I had the incredible one served up by Dr. Hogly Wogly’s Tyler Texas BBQ in Reseda, California. From that moment on, I was in a mad search to be able to make a great version of this scrumptious side. It took years, but I finally came up with a Killer Mac Salad recipe that truly lives up to it’s name. One of it’s advantages is that it is so much better when made a day in advance, which gives it time to soak up and blend all the flavors and seasonings, making it a very convenient dish! But, the best part is really the taste. My favorite way to eat it is to drizzle some of the Killer BBQ Sauce on it. I also tend to dip whatever meat I’m eating with it into the sauce that is inevitably left over from a heapin’ helping of this “pastatality”. Mmmmmmm MMMMMMM! … I’m jonesing for it just by writing this!
Easy Peasy Cherry Crumble Cake

Easy Peasy Cherry Crumble Cake

No Memorial Day BBQ, or any type of meal for that matter, is complete without a dessert. As you might know, the Cavewoman is quite the baker. Many of her recipes take numerous ingredients and steps to achieve a fanciful fruition. But, it’s one of her easiest and quickest recipes that will compliment the backyard Q quite well this year. Her Easy Peasy Cherry Crumble Cake will have everyone thinking you took a baking course at some culinary academy when they taste this sweet slice of heaven. If you aren’t too keen on cherries, just substitute blueberries, apples, or peaches. Or, for the truly adventurous, whip up an order of Cave’s Cranberry Sauce and sub in an amount equal to the can of cherry pie filling. We gave that a go recently and man was it gooooooood!
We hope that these suggestions either help or inspire you to have a fun, festive, and flavorsome gathering. Whatever you end up planning for this Memorial Day holiday, just be sure to include as many friends and/or family as possible. They are the true ingredients to a merry and memorable time. And, please take a moment from your festivities to remember those that have made the ultimate sacrifice so that we may enjoy the good times together with freedom and liberty.

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in BBQ, Holidays | Tagged: , , , , , , , | 30 Comments »

Grilled Pork Loin with Mint Applesauce

Posted by Caveman Cooking on May 20, 2010

Grilled Pork Loin with Mint Applesauce
Secret Ingredient Series: Mint BONUS!
A companion recipe to one of three recipes featuring a common key ingredient. For this inaugural installment we will be focusing on an oft overlooked herb: Mint. Normally, I am not a huge fan of the pungent herb because it is used too heavily in recipes. Personally, I like a hint of mint. If used correctly, though, it can really add the perfect subtle flavor to a dish!


1.5 Pounds Boneless Pork Loin Chops
1 Preparation Balsamic Thyme 4 Mustard? Sauce
1 Preparation Gala Mint Applesauce


Make one preparation of Balsamic Thyme 4 Mustard? Sauce. Set aside.
NOTE: The recipe for this marinade calls for sweet hot mustard. But, if you don’t have any, just use regular yellow mustard and add a little Prepared Horseradish – which is just what I ended up doing on this one. Worked great!
Balsamic Thyme 4 Mustard? Sauce

Rinse and prepare boneless Pork Loin Chops. You can use just about any other type of pork loin or chops, but these suited this dish perfectly.
Boneless Pork Loin Chops

Place pork into a large zip-lock bag and pour marinade over them. Remove air and zip closed. Be sure to get entire chop covered by the marinade. Refrigerate at least one hour.
Marinating Pork Loin Chops

Make one preparation of Gala Mint Applesauce. You will want to serve it warm with this dish.
Gala Mint Applesauce

Remove pork chops from marinade bag and place on the preheated barbeque grill. Be sure not over-cook them or they dry out and get tough. About 8-10 minutes of total covered-grilling time should do the trick on a 1″ thick boneless chop.
Grilled Pork Loin Chops

When done, let chop sit a couple minutes before slicing and serving over rice pilaf and the applesauce. Add some sauteed veggies, and enjoy!
Grilled Pork Loin with Mint Applesauce

Prep Time = 30 Minutes
Marinating Time = 1+ Hours
Cooking Time = 10 Minutes
Serves 4

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in BBQ, Main Course, Secret Ingredient Series | Tagged: , , , , , | 16 Comments »

BBQ Cod Tacos

Posted by Caveman Cooking on April 23, 2010

BBQ Cod Tacos
Now that the initial hoopla of our Want Beef? Giveaway has mellowed a bit, I can finally post a new recipe – Wooo HOOOO!
I’m always looking for a deal. So, I usually go nuts when something tasty goes on sale and buy way too much of it … this week it was fresh Alaskan Cod! Mmmmm MMMMMM!!


1 Pound Fresh Cod Fillets
1-2 TBSP Butter
1/4 Head of White Cabbage or Iceberg Lettuce, shredded
2 Tsp Herbal Red Seasoning
1/2 Fresh Lime
6 Corn Tortillas
1 Preparation of Rockin’ Guac


Rinse Cod fillets and pat dry. Place them onto large sheet of foil sprayed with cooking oil. Slice butter as thinly as possible into pats, and place on top of fish. Evenly squeeze the juice from half a lime over the fillets. Then evenly sprinkle the TSS Herbal Red seasoning over the fillets, and add a pinch of Kosher or sea salt if desired.
Seasoned Cod Fillets

Heat grill until hood temp is around 325°. Reduce the middle burner to low or, if using charcoal, be sure to leave a gap in the middle of the grill for some indirect cooking. Place foil with fish onto center of the grill and cover for 3-5 minutes, until fish has lost most of it’s translucence.
Cod on Grill

With a large spatula, flip fillets and place directly onto the grill uncovered to give the fish a little grill-crusting on the outside. Just a minute or two does the trick. Take the melted butter that remains on the foil and evenly pour it over the fillets.
I like to give both sides some browning, so I do a re-flip for an additional minute before taking them off the grill.
NOTE 1: There are many ways to heat up your tortillas (a must do unless they are fresh off the griddle). One of my faves is to roll up three at a time in some foil and place ’em right on the grill … very Cavemanesque, don’t ya think?!? ;))
Cod Fillets on the Grill

The fish should easily flake up into bite sized chunks. Place shredded cabbage or lettuce (the Cavekids have been on a binge of the latter, lately) onto tortillas, then add fish, and top with some Rockin’ Guac. You can also top with shredded cheese and/or your favorite salsa or hot sauce.
BBQ Cod Tacos

With any luck, you’ll get a response something akin to what the Cavekids gave these. They had each already wolfed one down before I could even get to the table and take my first bite!
Cavekids Love These Tacos

Prep Time = 10 minutes
Cook Time = 7 Minutes
Serves 3-4

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in BBQ, Latin, Main Course, Seafood | Tagged: , , , , , , , , | 20 Comments »