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These aren't healthy recipes so I am not going to post them in the normal section. These are just different recipes to add some kick to the normal BBQ. Feel free to post your favorites.
Rum-and-Coke Ribs:
These tangy ribs are nearly as simple to prepare as the classic summer highball that inspired them, and they go down just as smoothly. Serves 4.
In the refrigerator, marinate 2 racks of pork ribs overnight in 1 cup rum, 3 cups cola, 1 1/3 cups ketchup, 1 to 2 dashes Tabasco sauce, 2 minced garlic cloves and 4 tablespoons hoisin sauce. // Prepare a grill so that just coals are moved to one side or where only one burner is on.
Reserving marinade, place ribs in a heavy roasting pan and grill, covered, on the cool side of the grill for 1 hour and 15 minutes, basting with marinade every 20 minutes. // Add more coals to the fire or turn up the burner so the grill is medium-hot. Remove ribs from the pan and place directly on the grate. Cook for 5 minutes on each side, or until caramelized and lightly charred. Let rest for 5 minutes. // Meanwhile reduce marinade by half.// Cut racks into individual ribs and serve with the thickened sauce.
American Macaroni Salad:
Ingredients
2 cups dry elbow macaroni, cooked, rinsed, and drained
1/3 cup diced celery
1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
1 tablespoon minced flat-leaf parsley
1/2 cup diced vine-ripened tomato (optional)
1/2 cup prepared mayonnaise
3/4 teaspoon dry mustard
1 1/2 teaspoons sugar
1 1/2 tablespoons cider vinegar
3 tablespoons sour cream
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
Directions
In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.
Fourth of July Cocktail:
Ingredients
1 ounce watermelon schnapps
1 big splash cranberry juice
1 very thin slice jalapeno or serrano pepper
1 slice lemon
1 slice lime
1 1/2 ounces tequila
1/4 ounce blue curacao
1/2 ounce simple syrup
Watermelon wedge, for garnish (optional)
Directions
Mix the schnapps and cranberry juice in a shaker; pour into an ice-filled glass.
Muddle the jalapeno pepper, lemon and lime slices, tequila, blue curacao and simple syrup (to make a batch, dissolve sugar in equal parts hot water and chill) in the shaker. Slowly strain into the glass over the red layer. Garnish with watermelon, if desired.
Rum-and-Coke Ribs:
These tangy ribs are nearly as simple to prepare as the classic summer highball that inspired them, and they go down just as smoothly. Serves 4.
In the refrigerator, marinate 2 racks of pork ribs overnight in 1 cup rum, 3 cups cola, 1 1/3 cups ketchup, 1 to 2 dashes Tabasco sauce, 2 minced garlic cloves and 4 tablespoons hoisin sauce. // Prepare a grill so that just coals are moved to one side or where only one burner is on.
Reserving marinade, place ribs in a heavy roasting pan and grill, covered, on the cool side of the grill for 1 hour and 15 minutes, basting with marinade every 20 minutes. // Add more coals to the fire or turn up the burner so the grill is medium-hot. Remove ribs from the pan and place directly on the grate. Cook for 5 minutes on each side, or until caramelized and lightly charred. Let rest for 5 minutes. // Meanwhile reduce marinade by half.// Cut racks into individual ribs and serve with the thickened sauce.
American Macaroni Salad:
Ingredients
2 cups dry elbow macaroni, cooked, rinsed, and drained
1/3 cup diced celery
1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
1 tablespoon minced flat-leaf parsley
1/2 cup diced vine-ripened tomato (optional)
1/2 cup prepared mayonnaise
3/4 teaspoon dry mustard
1 1/2 teaspoons sugar
1 1/2 tablespoons cider vinegar
3 tablespoons sour cream
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
Directions
In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.
Fourth of July Cocktail:
Ingredients
1 ounce watermelon schnapps
1 big splash cranberry juice
1 very thin slice jalapeno or serrano pepper
1 slice lemon
1 slice lime
1 1/2 ounces tequila
1/4 ounce blue curacao
1/2 ounce simple syrup
Watermelon wedge, for garnish (optional)
Directions
Mix the schnapps and cranberry juice in a shaker; pour into an ice-filled glass.
Muddle the jalapeno pepper, lemon and lime slices, tequila, blue curacao and simple syrup (to make a batch, dissolve sugar in equal parts hot water and chill) in the shaker. Slowly strain into the glass over the red layer. Garnish with watermelon, if desired.
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