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Archive for the ‘BBQ’ Category

Killer Mac Salad

Posted by Caveman Cooking on April 8, 2010

Food Blogs Post of the Day for 4/8/10

This recipe won Post of the Day for 4/8/10!

Killer Mac Salad
This will have everyone “Oooing” and “Ahhhing” at your next BBQ. Even the Cavewoman, who hates mac salad, loves this recipe! 😉

INGREDIENTS

1 Pound Elbow Pasta (I prefer the large size, not jumbo)
3 Medium Eggs, hard boiled – finely chopped
1 Large Celery Stalk – finely chopped
1/4 Small Onion – minced
1-2 Teaspoon Garlic – minced
1 Large Carrot – finely shredded
2 Tablespoons Relish
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper
1/2 Teaspoon TSS Texas All Season
1.25 Cups Mayonnaise

RECIPE

NOTE #1: With barbeque season rearing it’s flavorful head, I thought I’d share this family favorite.
Boil pasta as per directions on package – strain and rinse in cool water.
Rinsing Pasta

While boiling water and cooking pasta, chop onions and celery, shred carrot and mince garlic. Set aside.
Chopped & Shredded Veggies

One of the best tips I can give you for this recipe is to get yourself a willing (and cute) sous chef. Here, the Caveboy is demonstrating great shredding technique.
Caveboy Shredding

Once pasta has cooled, chop hard boiled eggs. If you chop them too soon they tend to get a bit dried out and rubbery. Briefly set aside.
NOTE #2: This is a great utilization for some of those leftover Easter eggs.
Chopped Egg

You will need an extra-large mixing bowl for this recipe. And, no kitchen is complete without an XL Looney Tunes mixing bowl! 😉
Looney Tunes Mixing Bowl

Place pasta and all ingredients into bowl and mix well.
Mac Salad Ingredients

Cover and refrigerate at least 2 hours – overnight is better!
HINT: Scoop some onto your plate. Then, drizzle some Killer BBQ Sauce on top … Mmmmmmmmm MMMMMMMM! TASTY!!!
Killer Mac Salad
This also works as a great side for Asian and Hawaiian BBQ dishes.

Prep Time = 20 minutes
Cook Time = n/a Minutes
Serves 12-16

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

Posted in BBQ, Side Dishes, Vegetarian | Tagged: , , , , , , | 23 Comments »

Korean Pork Chops (Daeji Galbi)

Posted by Caveman Cooking on January 29, 2010

Korean Pork Chops (Daeji Galbi)4

This photo won a Flickr Award!


My penance continues … the second of three tasty recipes in 24 hours! This is the perfect companion to the Hoisin Galbi Marinade.

INGREDIENTS

4 Pounds Thin-Cut Pork Chops
1 Serving of Hoisin Galbi Marinade
1 Green Onion, chopped
2 Serrano or Thai Peppers, minced

RECIPE

Place pork chops into large zip-lock bag. Pour marinade over chops, seal bag, and make sure chops are evenly covered with sauce. Place bag on plate and refrigerate 4 to 24 hours. Be sure to flip bag over about halfway through marinating time.
Marinating Meat

When ready to start cooking, remove chops from refrigerator and let stand 10 minutes. Chop onion and mince peppers, set aside.
Onions and Peppers

These can be pan fried, stove top grilled, or barbecued. Of course, being a Caveman and all, I opted for the latter. Cook on a medium-high heat, taking care not to over-cook (4-5 minutes per side). If done right, the pork chops will be tender and flavorful. But, if over done they get tough and loose much of their delectability.
HINT: If barbecuing, do not cover while cooking. They will cook too fast and dry out.
Korean Pork Chops Grilling

When done, remove from heat. Garnish with chopped green onion and minced peppers. Served here with Sauteed Asian Vegetables and Garlic Mashed Potatoes.
NOTE: I would normally serve this with steamed rice. But, the Cavekids really wanted the mashed ‘taters … which worked incredibly well with this dish.
Korean Pork Chops (Daeji Galbi)4

Prep Time = 5 minutes
Marinade Time = 4 to 24 hours
Cook Time = 10 minutes
Serves 6-8

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

Posted in Asian, BBQ, Main Course | Tagged: , , , , | 19 Comments »

Poppa Mike’s Legendary Gnarly Burgers

Posted by Caveman Cooking on December 7, 2009


These burgers are so truly “Gnarly” that you have to pronounce the “G” when you say the word!

INGREDIENTS

1lb. Ground Beef
1lb. Ground Lamb
1lb. Ground Turkey
2 Tbsp. Dried Chopped Onion
1.5 Tbsp. Worchester Sauce
1.5 Tbsp. Teriyaki Sauce
1/2 Tbsp. World Spice Merchants “Montreal Steak Spice* (UPDATE: now referred to as “Le Quebecois Steak Spice“)
1 tsp. World Spice Merchants “Chipotle Chili Powder”
2 tsp. Finely Chopped Garlic
1/4 tsp. Ground Pepper

RECIPE

Combine all ingredients in large bowl.

Knead meat mixture and other ingredients together, mixing very well. Grab baseball sized handfulls of mixture and form into patties.

Place patties onto sheets of wax paper. It keeps the burgers from sticking together. Plus, it makes freezing any leftover burgers a breeze.

Just add some cheese, and BBQ or griddle cook as you please. Enjoy!

HINT: My Grandfather, who taught me this recipe, used to use ground Veal. I just don’t do the Veal thing, so I substitute the Turkey instead. Ground Pork can be used, too.
HINT #2: If you freeze these, just throw them straight onto the grill when you’re ready to chow ’em down – no defrosting necessary.

*I highly recommend you get this from World Spice Merchants. Their version the Montreal seasoning is the best I have ever used. Plus, it has very little salt, especially compared to most of the commercial versions available.

Prep Time = 15 minutes
Cook Time = 10-12 minutes
Makes 12 Burgers

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com 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: , , , , , , , , | 2 Comments »

Glazed Teriyamic Prime Rib

Posted by Caveman Cooking on November 5, 2009


Whether you call it Prime Rib, Standing Rib Roast, or a bone-in Ribeye Roast this is one recipe that is full of flavorful nuances.

INGREDIENTS
1 Prime Rib Roast (4-6 lbs.)
1 Bowl of Teriyamic Marinade (see recipe)
1 Large Ziploc Bag (at least 1 gallon)
1 Very Shallow Disposable Aluminum Cake Pan (for grill), or Roasting Pan & Rack (for oven)

RECIPE


Take well-trimmed roast and place into large zip lock plastic bag, pour marinade evenly over meat, and refrigerate overnight. Be sure to turn the bag over at least once halfway though the process to ensure even marinating (I also like getting some marinate time on the sides of the roast, as well).
HINT: Place marinating bag on a plate, just in case it springs a leak. Unless you like cleaning marinade out of the nooks and crannies of your fridge … yes, this was learned the hard way!

Once fully marinated, it’s time to get cooking. This can be done in the oven (325°) with a roasting pan and rack. But, a real Caveman likes to do this on the grill! Place cake pan centered under BBQ grill, then light. (NOTE: If using charcoal, first light coals and allow to grey-out. Then spread coals evenly around perimeter of grill, leaving a hole in the middle of grill, and place cake pan in hole.) This is important in order to avoid flame-ups!

If using gas grill, turn off middle burner.  Place roast on grill, BONE DOWN, centered over cake pan.  Save remaining marinade for liberal basting every 20 minutes during the first hour of cooking.  Cover grill and try to keep hood temperature around 300°.  Should be done in about 90 minutes for a 4 pound roast (longer if cooking bigger roast).

When done, place roast on serving plate and let stand for 10 minutes before slicing.

The meat should be tender, juicy and full of incredible flavor. This time, we served it with Rice Pilaf, fresh steamed Broccoli, and an Iceberg Wedge Salad.

Prep Time = 10 minutes
Cook Time = Approx. 90 minutes for a 4 pound roast
Serves 4-6

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com 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: , , , , , , , , | Leave a Comment »

Beale Street BBQ Ribs

Posted by Caveman Cooking on October 30, 2009

Slow cooked ribs that end up tender, juicy and full of flavor.

INGREDIENTS

1 Full rack of pork Spare Ribs
6-8 Tbsp. of World Spice Merchants “Memphis Beale St. BBQ Rub”
1 Bowl of Killer BBQ Sauce (see recipe)

RECIPE

Place ribs on suitable tray or plate. Cover both sides liberally with Memphis Beale St. BBQ Rub.
Ribs1

If you are a real caveman, you throw the ribs on the grill right now! But, if you are a more refined, modern caveman you cover them with plastic wrap and put them in the fridge overnight – my preferred method for full flavor enhancement. Either way, heat up your grill (or light the coals). When fully heated (coals grayed) turn off the center burner (move coals to the sides) so as to have indirect heat on the meat. Place ribs on center of grill and cover.
Try to keep the hood temperature around 250° … the goal is to slow cook them for at least 80-90 minutes. Be sure to turn the ribs every 15 minutes. Try to close the grill cover as quickly as possible so the heat doesn’t escape too much.
During the last 15-20 minutes of cooking, baste ribs liberally with Killer BBQ Sauce (reserve the left over sauce for dipping at the table). When done, remove ribs from grill, slice and serve.
Ribs2

Prep Time = less than 5 minutes (or 5 mins. + refrigerate overnight)
Cook Time = 80-90 minutes
Serves 4-6

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com 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: , , , , , , , | Leave a Comment »

Killer BBQ Sauce

Posted by Caveman Cooking on October 29, 2009

Simple to make, and great as a dipping sauce, glaze or marinade.  Incredible with ribs, tri-tip, or chicken.

INGREDIENTS

1 Bottle (approx. 14 oz.) of regular BBQ sauce
1/4 cup Teriyaki sauce
2 Tbsp. Molassas
1 Tbsp. Dried chopped onion
1 Tbsp. Chopped garlic
1 Tbsp. Brown Sugar
1 Tbsp. Sugar
1/2 Tbsp. Chili Powder or the rub you are using on the meat

RECIPE

Combine all ingredients in a suitably sized tupperware bowl.  With a fork or whisk, stir until well blended. Seal bowl with lid and refrigerate until needed.
BBQ Sauce

HINT:  Though just about any sauce will work for the base, I prefer using Chris & Pitts or Kinder’s BBQ Sauce.  Also, the bottled, pre-chopped garlic works best in this recipe – fresh garlic seems to take over the flavor of the sauce.
Want to be a real Caveman? Add a 1/2 Tbsp. of Red Crushed Chili Pepper … extra spice makes it nice!

Prep Time = less than 5 minutes
Cook Time = 0 minutes
Serves 10-12

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com 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 | Tagged: , , , , , | 2 Comments »

Juicy Beer Can Chicken

Posted by Caveman Cooking on October 26, 2009

Easy to make and incredible on the palate. May be the juiciest chicken you will ever eat! Leftovers make great tacos, salads, chicken salad sandwiches, or just old-fashioned cold leftover chicken.

INGREDIENTS

1 Whole Chicken (5-6 lbs)
1 Can of Beer (warm, 2/3 empty)
2 Tbsp of Texas Select Seasonings™ “The Juicy Pig”
1/2 Lemon, juiced
1 Very Shallow, Oblong Aluminum Cake Pan (disposable)

RECIPE

Place cake pan centered under BBQ grill, then light. (NOTE: If using charcoal, first light coals and allow to grey-out. Then spread coals evenly around perimeter of grill, leaving hole in the middle of grill, and place cake pan in hole.) This is important in order to avoid flame-ups!

Remove neck, liver and gibblets from chicken and rinse bird well inside and out in cool water. Rub entire outside of bird with lemon juice, reserving some to put on the inside. Then liberally apply TSS The Juicy Pig seasoning to both inside and outside if chicken.

Take can of warm beer and pour out 2/3 of it. (NOTE: I know this is sacrilege for many of you. So, pour it into a beer mug and throw it in the freezer … it will be perfect by the time the bird is done!) Use a small punch or finishing nail and poke numerous holes in the top 1/2 of the can.

Hold the bird vertically and place the can as far as possible into the large hole between the legs (insert joke here). Then place bird with can centered on grill over drip pan.

If using gas grill, turn off middle burner. If using charcoal, see note above. Cover grill and try to keep hood temperature around 300°. Should be done in 70-80 minutes.

Don’t peek for at least an hour, but keep an eye out for flame-ups or rising temps. Whatever you do, don’t take your kids out for a quick bike ride or your bird may end up looking like this:

The skin should be very crispy. But, even if the skin gets overdone a bit, no worries! Just peel off the burnt parts and the meat underneath will still be the juiciest you’ve ever had … REALLY!

Serve with any sides you’d like. This time, we made rice pilaf and a caprese salad made with homegrown tomatoes and basil:

Prep Time = 10 minutes
Cook Time = 70-80 minutes
Serves 4-6

©2009 UFishClub.com/UFC – Unemployed Fishing Club™ All rights reserved. This recipe originally appeared on the UFC – Unemployed Fishing Club Forums at http://ufishclub.com/ufcfishingforum.html 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: , , , , , , , , , | 2 Comments »

Texas Red Grilled Shrimp Tacos

Posted by Caveman Cooking on October 25, 2009


Quick, easy and absolutely delicious.

INGREDIENTS

12-20 (depending on size) Raw, peeled, and veined medium-sized Shrimp
4 Corn Tortillas
1 Tbsp of Texas Select Seasonings™ “Herbal Red” (or more, to taste)
1 Cup shredded White Cabbage
1 Tbsp Mayonaise
1 Tbsp Sour Cream
1 Tsp Chipotle Chili Powder (or more, to taste)

RECIPE

In small bowl, mix together mayo, sour cream and Chipotle Chili Powder. Cover and chill until needed.
Place shrimp onto skewers and cover liberally with TSS Herbal Red seasoning:

Place shrimp skewers on the grill and cook until done. I like ’em on the “crispier” side:

Just before removing shrimp from grill warm up the corn tortillas:

Put White Cabbage and Chipotle sauce on tortilla, add 3-5 (depending on size) shrimp, and garnish with avocado and/or salsa:

Prep Time = 10 minutes
Cook Time = 10 minutes
Makes 4 tacos

©2009 UFishClub.com/UFC – Unemployed Fishing Club™ All rights reserved. This recipe originally appeared on the UFC – Unemployed Fishing Club Forums at http://ufishclub.com/ufcfishingforum.html 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: , , , , , , , , , | 3 Comments »