Backyard BBQ

Backyard BBQ

Source: CBS 3

"Backyard BBQ" is a weekly segment featuring meteorologist Doug Kammerer airing between Memorial Day and Labor Day on CBS 3.

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Famous Dave's BBQ Rub Recipe

Famous Dave's BBQ Rub Recipe:

1/2 cup Paprika
1/2 cup Brown Sugar
1/4 cup Kosher Salt
1/2 cup Garlic Powder
1/4 cup Black Pepper
1/4 cup Celery Seed

Mix until consistent color

Schiavo Family Smoked Caribbean Roasted Pork

1 - 4 lb. Pork Loin (boneless)
1/2 cup - Jamaican Jerk Seasoning
1/2 cup - Brown Sugar
Dijon Mustard

1. Spread mustard over entire pork loin.
2. Mix spice and sugar together and coat the outside of the pork loin with mixture, rubbing in by hand.
3. Refrigerate overnight in a plastic food storage bag.

Next Day:

4. Start fire with charcoal and HICKORY wood chips. Let burn for about 45 minutes.
5. Use a drip pan between coals and grill, and fill with beer.
6. At a grill temperature of 200-250, smoke the pork loin for about 2 hours, or until cooked all the way through.
(For best results, keep the lid closed for at least an hour and 15 minutes before checking.)
7. Let stand for 15 minutes, then slice.

Jones Family Tex Mex Honey Glazed Pork & Grilled Potatoes

- Boneless Pork Chops
- DeArbol Chili Powder
- Salt
- Pepper
- Honey
- Russet Potatoes
- Cheddar Cheese Sauce

Rub boneless pork chops in a mix of DeArbol powder, as well as salt and pepper. Coat in honey, and grill until honey carmelizes. Partially boil the potatoes, then cut into long, thick slices. Season with salt and pepper, then top with cheddar cheese sauce.

Ott Family Tomatoes Vinaigrette

4-6 large tomatoes peeled and sliced into thick pieces  
1 cup oil
1/2 cup red wine vinegar
2 tsp oregano
1 tsp salt
1/2 tsp pepper
1/2 tsp dry mustard
2 tbsp minced garlic  

Place everything in a bowl and marinate for at least 2-3 hours. Serve chilled.

Broccoli Salad

Broccoli Salad  - submitted by the Podgorskis

2 bunches broccoli
1 lb. cooked bacon
1/2 cup finely chopped red pepper
1/2 cup chopped red onion
1 cup shredded cheddar cheese

2/3 cup mayonnaise
1/2 cup sugar
2 Tbsp. brown vinegar

Cut broccoli head in small flowerettes.  Cook bacon until crisp.  Drain and crumble.  Place all salad ingredients in bowl.  Mix mayonnaise, sugar and vinegar together and pour over salad 1/2 hour before serving.

Serves 8 to 10

O'Leary Family Recipe

Italian "Sweet Sausage" Skewers  

Cut 1 1/2 inch piece if sausage, push thru skewer
Cut  1 inch pieces of peppers and onions and place on skewer then add cherry tomato.  
Repeat this process again.  
Brush vegetables with seasoned oil and cook on grill.    

Jersey Corn  

Peel back corn husks and carefully remove silk
Tie husks with string
Brush corn with seasoned butter or oil and cook on grill until tender. (the husks are used to turn the corn). 

Ojeda Family Chicken Dip

2 cans of white chicken meat(drained)
1 can of dark chicken meat (drained)
 1/2 small chopped onion
 1 small chopped tomato
 1/4lb of slice pepper cheese cut in small pieces
 1 philadelphia cream cheese at room temperature
 salt to taste
 
In a large bowl mixed chicken, onion, tomato and pepper cheese, last add cream cheese and salt to taste.
Refrigerate for about 30 minutes and enjoy with your favorite crackers!

Bryant Family Recipe

Mediterranean Beef Flank Steak Marinade 

1 1/2 pound      Boneless beef flank steak
2 ea.                 Green onions, sliced
1/2 c.               Olive oil
¼ c.                 Lemon juice, use fresh for better results
1 1/2 tsp.          Minced garlic
2 tsp.                Tarragon, crushed

2 Tbs.              Brown sugar

1 Tbs.              Molasses
6 ea.                 Fresh basil leaves

1 tsp.                Fresh oregano, chopped
1/2 tsp.             Freshly ground black pepper

Procedure:

2.         Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally. Drain meat, discarding marinade.

3.         Prepare the brushing marinade before grilling and set aside. 

4.         Grill steak on medium high for 6-8 minutes on each side.  Turn steak over onto clean, hot portion of the grill, for another 6-8 minutes, or till desired doneness.  Flank should have a nice pink center when serving.

5.         Just before flank is finished, hit it with the brushing marinade on both sides, for that mouth watering, lustrous appearance.

Brushing marinade for service:

3 Tbs.              Olive Oil

½ tsp.               Ground black pepper

1 Tbs.              Chopped green onion

1 Tbs.              Worcestershire sauce

1 Tbs.              Finely chopped red pepper

1 tsp.                Kosher salt