Tag: summer

Smoked Party Ribs

Smoked Party Ribs

“Hey everybody, we’re all gonna get laid!” Well, maybe not, but these Smoked Party Ribs are the next best thing. We used Dale’s BBQ sauce to add an extra zing and recommend trying it out. Tips / Suggestions

Rotisserie Picanha

Rotisserie Picanha

It’s difficult to find decent rotisserie picanha outside of a Brazilian steakhouse, but that all changes here and now. The rotisserie setup and maintenance on this recipe is slightly advanced, but worth it for one of the best steaks you’ll have this summer. Do yourself 

Cashew Crusted Rack of Lamb

Cashew Crusted Rack of Lamb

Sir do you have the time? Oh, it’s Lamb-o-Clock?! This cashew crusted rack of lamb pulls out all the stops. Only invite your favorite people over for this bad boy. It’s the dish that will result in desperate FaceBook messages from your guests begging you to invite them over again.

Tips / Suggestions

  • Be sure to monitor how the cashew crust is forming. If it’s crisping up sooner than you want to pull the lamb off, place a sheet of aluminum foil over top to prevent it from being burned.
  • You can cut some fat off of the lamb and use that to sear with instead of oil. I’ve done this with steaks as well. It works great to oil the cooking surface.
Print Recipe

Cashew Crusted Rack of Lamb

Recipe by BacusBBQ
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

kcal

A delicious rack of lamb coated with a cashew crust, roasted to perfection, and smothered with a rosemary red wine sauce.

Ingredients

  • 1 1 8 bone rack of lamb

  • 1/4 cup 1/4 bbq seasoning of choice

  • 2 tbsp 2 olive oil

  • 2 cups 2 whole cashews (low or no salt)

  • 2 cups 2 panko

  • 1/4 cup 1/4 mustard of choice (I used dijon)

  • Rosemary Wine Sauce
  • 2 2 garlic cloves smashed

  • 3 sprigs 3 fresh rosemary

  • 1/2 1/2 lemon (juiced)

  • 1/2 cup 1/2 beef stock

  • 1 tbsp 1 butter

  • 1/4 cup 1/4 red wine

  • 1 tbsp 1 corn starch

  • 1 tbsp 1 water

Directions

  • Take the rack of lamb and remove the fat cap. Season all sides and set aside. You can choose to leave the fat cap as is and just score it. It really depends on how much fat your lamb has. It's a judgement call. I didn't feel the need to keep it.
  • Heat a cast iron pan to medium high heat. Add olive oil. Once hot, sear all sides of the lamb. This usually takes a couple minutes per side. Once it's nicely browned you're good. Don't clean out the pan.
  • Add the cashews and panko to a blender. Thoroughly blend. Rub the mustard all over the lamb and then coat all sides with the cashew / panko mixture. Spread as evenly as possible.
  • Heat your grill or smoker to 300 degrees F indirect. Add a wood chunk of choice. I used hickory. Set the lamb on the smoker and cook until the internal temperature is 125 to 135 degrees F. This is up to you depending on how rare you like lamb. I prefer closer to 125 F.
  • While the lamb cooks, take the same pan used for searing the lamb and bring to medium heat. Add the butter and garlic. Once the butter has melted and garlic browned a little, add the wine, beef stock, corn starch, water, rosemary, lemon juice, and mix well, de-glazing the pan. Cook (stirring frequently) until it has thickened a little bit (roughly 5-10 minutes). Remove the pan from the heat and strain the sauce into a bowl. Set aside.
  • Once the lamb is done cooking, remove from the smoker and let rest for 5-10 minutes. Slice into chops, pour some of the sauce over top, and dig in.
Teriyaki Cedar Planked Salmon

Teriyaki Cedar Planked Salmon

Yo ho yo ho it’s a salmon life for me. The teriyaki notes in this dish elevate the salmon’s already potent flavor. Combined with the cedar plank, this simple yet savory dish has all the weapons to avoid any mutany at the dinner table. Tips 

Asian Style Stuffed Onions

Asian Style Stuffed Onions

Unfortunately everything isn’t made of meat, but that doesn’t mean we can’t stuff it with meat. These pork stuffed onions will be a hit at your next get together. They are relatively easy to prep/cook and won’t break the bank. Kick off football season right 

Old Bay Fried Chicken Sandwich

Old Bay Fried Chicken Sandwich

Old Bay instantly makes anything better. Fish, taxes, your mother-in-law. The sky is the limit. This Fried Chicken Sandwich is taken to the next level with a bit of help from Maryland’s finest spice.

Tips / Suggestions

  • It’s tempting to put all of the chicken in the fryer at once, but don’t do it. Make sure each piece is fried separately. The heat of the oil will drop significantly if you do so all at once and you’ll end up with lackluster fried chicken
  • If you plan on frying foods more often, order a container that can be used to reuse the oil each time. I found one on Amazon that comes with a filter. Just run the oil through the filter and into the container. It’ll be as good as new, although a little better than before.
Print Recipe

Old Bay Fried Chicken Sandwich

Recipe by BacusBBQ
Servings

4

servings
Prep time

24

hours 
Cooking time

32

minutes
Calories

kcal

Chicken thighs marinated overnight in pickle juice, fried, and smothered with an Old Bay mayo. This sammy will have you coming back for more.

Ingredients

  • 4 4 chicken thighs boneless / skinless

  • 4 cups 4 vegetable oil

  • pickle juice

  • 4 4 brioche burger buns

  • 1 cup 1 shredded lettuce

  • pickle chips / slices

  • Breading
  • 1-3/4 cups 1-3/4 all purpose flour

  • 2 tsp 2 paprika

  • 1 tsp 1 baking powder

  • 1 tsp 1 salt

  • 1 tsp 1 oregano

  • 2 tsp 2 Old Bay seasoning

  • 1 pinch 1 black pepper

  • Old Bay Sriracha Mayo
  • 1/2 cup 1/2 mayonaise

  • 1 tbsp 1 hot honey

  • 1 tbsp 1 Old Bay seasoning

  • 1 tbsp 1 Sriracha

Directions

  • Spread the chicken thighs over saran wrap and then cover with another layer of saran wrap. Using a mallet, small cast iron pan, or even a hammer, pound the chicken till it's relatively flat or has a consistent thickness.
  • Place the chicken in a bowl and pour pickle juice over top till all of it is completely covered. If you need to add a little water to cover completely, this is fine. Set in the refrigerator and marinate over night. If you can do 2 nights, even better.
  • Remove the chicken from the fridge and set to the side at room temperature for around 1 hour. Thoroughly mix all of the breading ingredients in a shallow bowl or baking dish.
  • Take each piece of chicken one at a time, dredge in the breading, and set aside. Repeat this process one more time to make sure each piece is completely covered.
  • Heat your grill to 375-400 degrees F direct. Place a large cast iron pan or wok over the grill, add the oil to the pan, and heat until the oil is 375 degrees F. Slowly (and one at a time) add each piece of chicken to the pan and fry for roughly 4 minutes per side. Once the skin is golden brown you should be good to go, but you can check that the internal temperature is 165 degrees F. Set the chicken on a wire rack over a paper towel to cool.
  • Toast the buns. Mix all of the mayo ingredients. Spread the mayo over the bottom half of the bun, add the shredded lettuce, fried chicken, a little more mayo, pickle slices, other toasted bun half, and dig in. If you'd like, add two pieces of chicken, depending on how thick the pieces are.
Tequila Shrimp with Pineapple Salsa

Tequila Shrimp with Pineapple Salsa

Ahh tequila, my best friend and worst enemy. As long as you use the tequila on the shrimp the police likely won’t become involved. The pineapple salsa adds just the right zing to compliment the tequila in this dish. Your guests will likely finish whatever 

Spicy Spanish Garlic Shrimp

Spicy Spanish Garlic Shrimp

¡Viva el rey! That’s what your guests will be saying once they’ve had a serving of these delicious Spanish Garlic Shrimp. Another relatively easy recipe that will dazzle the taste buds and doesn’t look half bad either. Guests will be trying to lick your cast 

Sweet Chili Cedar Planked Salmon

Sweet Chili Cedar Planked Salmon

A cedar plank is a little surfboard that carries a filet of salmon across the waves of flavor and into your mouth. This sweet chili variety is a beach party in your mouth, so grab some planks and get grilling before the tide comes in.

Tips / Suggestions

  • If you don’t have a small torch of some kind to char the planks, just soak them in water for 1 hour, and then place them over the grill, flipping until you get a good char on both sides.
  • I prefer to cook salmon to 125 degrees F internal for farm raised. If it’s wild caught I would go to 120 degrees F internal. Either way, cook to your desired doneness.
  • It’s much easier to use the planks as a serving dish. Sometimes I run into issues when trying to remove from the plank and place on a plate, as it can fall apart or stick to the wood.
Print Recipe

Sweet Chili Cedar Planked Salmon

Recipe by BacusBBQ
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

kcal

Cedar planked salmon coated in a sweet chili sauce and top with lime slices and chopped cilantro. This will be your next go to salmon dish.

Ingredients

  • 1 1 whole salmon filet

  • 1 1 cedar plank - large

  • 1 1 lime cut into slices

  • 2 tbsp 2 olive oil

  • 3 tbsp 3 seafood seasoning of choice

  • 1 cup 1 sweet chili sauce

  • 2 tbsp 2 chopped cilantro

Directions

  • Soak the cedar plank in water for 1 hours.
  • Heat your grill to 400 degrees F direct.
  • Using a torch, char both sides of the cedar plank so that it's fairly burned. If you don't have a torch, set the plank on the grill to achieve similar results. Typically 2-3 minutes per side.
  • Place the salmon on the cedar plank, rub on the olive oil, and coat the entire fish with the seasoning. Then add lime slices all the way down the middle of the salmon.
  • Put the plank on the grill and cook till the internal temperature reaches 125 degrees F internal or until your desired doneness. This takes roughly 20 minutes. About 15 minutes into the cook I add the sweet chili sauce to coat the entire fish.
  • Remove the salmon from the grill, top with the cilantro, and dig in.
Cheerwine BBQ Chicken

Cheerwine BBQ Chicken

Cherry Coke is for pleebs. Cheerwine is the preferred cherry-flavored soft drink of winners, and it simply makes this BBQ Chicken. I dare say it “kicks it up a notch” and will take you deep into Flavortown®, no passport required. I’d insert another lifted Food