|
|
|
"Backyard BBQ" is a weekly segment featuring meteorologist Doug Kammerer airing between Memorial Day and Labor Day on CBS 3.
Join CBS 3, the Greater Philadelphia Tourism Marketing Corporation and WOGL for a special Backyard BBQ in Center City.
Famous Dave's will be providing free barbeque to the first 200 guests during the celebration at Triangle Park (16th and the Parkway) on June 24 starting at 4 p.m.
Visitors can also get a few summer tips on what to do in Philly this summer from the GPTMC while listening to jams from WOGL.
Come on out and enjoy our Backyard BBQ!
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
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.
- 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.
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 - 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
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).
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!
