Category Archives: Fire and Smoke

My favorite BBQ

Grilled Rack of Pork

Posted on April 4, 2011 by Sandy

Grilled Rack of Pork with Rosemary, Garlic and SageServing Size: 10 (just 8 if they’re really big eaters) 7 pounds rack of pork (8 ribs) 1/4 cup fresh rosemary — chopped fine 2 tablespoons sage — rubbed (dry) 3 cloves … Continue reading →

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Grilled Lamb Chops

Posted on April 4, 2011 by Sandy

Rack of Lamb Start the BBQ and get ‘er hot. Make the honey mustard thyme sauce and spread over the lamb. 1/4 cup mustard, 1/8 cup honey, 2 T thyme, salt and pepper Sear lamb on the hot side of … Continue reading →

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Smokin’ Ribs

Posted on January 15, 2011 by Sandy

My hubby makes the best ribs.  How good are they?  I do not order ribs when I go out.  Always disappointed.  They just don’t do it as well.  Dennis’ are the best! Start the BBQ, and let her heat up.  … Continue reading →

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Grilled Chicken Meatballs – Yakitori

Posted on May 23, 2010 by Sandy

Place three meatballs on a scewer and barbecue on the grill.  Serve with dipping sauce and a nice green salad.  Recipe: Grilled Chicken Meat Balls (Yakitori) Ingredients: 11 oz skinless chicken (minced) 2 eggs 1/2 teaspoon salt 2 teaspoons plain … Continue reading →

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Jack Stack Kansas City BBQ Beans

Posted on May 2, 2010 by Sandy

I found this online at Food Network courtesy of Fiorella’s Jack Stack Kansas City Barbeque Restaurant. Perfection. Kansas City Beans Ingredients 1 (32-ounce) can pork and beans 1 cup chopped brisket 1 cup BBQ sauce (recommended: Jack Stack Original) 4 … Continue reading →

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Roast Lamb with Pinot Noir Sauce

Posted on November 3, 2008 by Sandy

If you don’t have time to grill, go for the roast. Servings: 6 People Ingredients 3 Racks of Lamb (6 to 8 Chops per rack), fat removed and frenched. 2 tablespoons honey Pinot Noir Marinade: 2 cups Pinot Noir Wine … Continue reading →

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Grilled Striped Bass

Posted on July 3, 2008 by Sandy

three 2- to 3-pound cleaned whole striped bass Preparation Prepare grill. Pat fish dry and season generously inside and out with salt and pepper. Grill fish on a well-oiled rack set 5 to 6 inches over glowing coals 8 to … Continue reading →

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Grilled Tricolor Peppers

Posted on June 3, 2008 by Sandy

yield: Makes 4 servings One serving packs more than two times your requirement of vitamin C. Ingredients Vegetable oil cooking spray 1 green bell pepper, cored, seeded and sliced into strips 1 yellow bell pepper, cored, seeded and sliced into … Continue reading →

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BBQ Sauce

Posted on January 3, 2008 by Sandy

Start with a base of purchased BBQ sauce, add soy sauce, and brown sugar and balsalmic vinegar.  Heat to blend to taste.  Coffee adds a great base note to many soups and sauces. If you want to build from scratch, … Continue reading →

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