Recipe of the Week

Main Ingredient - Main Dishes
Created by Elizabeth Karmel
Created by Elizabeth Karmel

The Girls traveled to New York City for the first Annual Big Apple Barbecue Block Party. Boy, did they do it right! The event was hosted by Danny Meyer and his team of chefs and pitmasters (see first photo) from Blue Smoke. You may have read about Blue Smoke, a restaurant devoted to offering New York a taste of authentic BBQ. One of the partners is Mike Mills and he brings authentic BBQ experience to the city slickers, making Blue Smoke the closest thing to real barbecue that you can get in the City. For the event, the top four pitmastrs in the South set up "camp" on a rain-soaked 27th Street in front of the restaurant. Featured barbecuers were Mike Mills from Murphysboro, Illinois, (BBQ partner in the Blue Smoke venture), Ed Mitchell from Wilson, North Carolina, Chris Lilly and Don Mclemore from Big Bob Gibson's in Decatur, Alabama, Rick Schmidt from Kreuz Market in Lockhardt, Texas, and Kenny Callaghan, chief pitmaster of Blue Smoke, New York City.

Created by Elizabeth Karmel

Tired of the same ole cookout foods? Why not try Elizabeth's Apple-Brined Bacon-Wrapped Turkey Tenderloins

Created by Elizabeth Karmel
Created by Elizabeth Karmel
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Created by Elizabeth Karmel

There is nothing like a burger and fries to hit the spot! And this burger and tofu fries does that classic one better! The fries are smoky and salty with a toothsome texture that comes from firm tofu that is seasoned with soy sauce and basted with olive oil before grilling over direct heat. Dipped into warmed, sweet and spicy barbecue sauce, I bet you'll eat all the fries before you even take a bite of your burger!

Created by Elizabeth Karmel

If you are into gilding the grill a little, try these Bacon and Cheddar Knockwurst Wrap-Arounds. They can be assembled in advance and grilled just before serving, making them perfect for lunch or an end-of-the-day dinner. If you aren’t familiar with Knockwurst, they are “short, thick highly seasoned sausage.” We prefer the all-beef variety and eat them just like hot dogs or other sausages grilled plainly or dressed up like this recipe. This cheddar-stuffed, bacon-wrapped recipe must be grilled over indirect heat or the cheese and bacon will burn before the “hotdog” is done. This is one recipe where your patience will definitely be rewarded.

Created by Elizabeth Karmel

There are those days that nothing will do except a bacon cheeseburger. Instead of visiting your favorite burger joint, make them at home instead. You may never order a burger out again!

Created by Elizabeth Karmel

And we are here to tell their secret; you can make them yourself at home quickly and easily! The Girls usually cut the steaks themselves because beef tenderloin sells for an average of $19.99 to $24.99 a pound, and often times the already cut filets (sold as filet mignon steaks) sell for about $5.00 more a pound. Besides, when you buy a whole or a half of a tenderloin, you can make sure that the filets you cut come from the center and not just the ends of the tenderloin!

Created by Elizabeth Karmel
Created by Elizabeth Karmel

If you are in the mood to combine Burgers and BBQ, try Elizabeth’s new Phat Burger. It’s a traditional ground-meat burger stuffed with barbecued brisket, cheddar cheese and pickled jalapenos!

Created by Elizabeth Karmel

The Girls suggest you get your Omega-3s and a great dinner with the Northwest’s traditional Cedar-Planked Salmon tricked up with your favorite barbecue sauce. You can purchase cedar planks at almost any housewares or gourmet store or go to a local lumberyard and have them cut it for you, just remember to buy untreated cedar!

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Created by Elizabeth Karmel
Created by Elizabeth Karmel

Recipe using Original BBQ Sauce

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Created by Elizabeth Karmel

Recipe using Kick’N Spicy™ BBQ Sauce

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Created by Elizabeth Karmel

Buy head-on shrimp, take them home, grill ‘em and spill ‘em on newspapers to peel and eat—dipping into either melted butter or a spicy horseradish cocktail sauce. Serve this recipe “barefoot” with frosty bottles of beer or Sweet Southern Iced Tea.

Created by Elizabeth Karmel

This is the basic recipe for beer-can chicken whose origin has as man stories as there are grill cooks.

The one I like goes something like this. A barbecue pitmaster had been drinking beer—the official sanctioned barbecue circuit beverage--all day when he realized that he was going to need to eat something if he was going to last all day and into the next morning tending his slow-cooked barbecue. So, he opened his rig (a smoke-grill big enough for several whole hogs) and set his beer down on the cooking grate to get something small to cook from his cooler. He picked up a chicken and put it on top of his half-full can without noticing what he was doing. He looked for his beer, couldn’t find it and popped open another one without a second thought. That is, until he opened the grill an hour later and, lo and behold, perched on his smoker was the first beer can chicken! Regardless of the story, it is truly the best chicken any of us girls have ever tasted!

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hi elizabeth3
a food fanatic and the Grill Girl from North Carolina who has seasoned, basted and tasted my way across the country. Please join me on my non-stop, culinary journey...


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