2013 Summer Grilling Contest Page Four
Last month, the Weekender question was about what you BBQ. We loved your answers so much, we wanted to see what you were cooking. Send us pictures from your Fourth of July and show us what you BBQ/Grill/Smoke. It can be anything from simple burgers to elaborate meals. Show us your best. You’ve got lots of time to prepare.
Send your photos to us by Sunday July 7 at midnight for a chance to win. We’ll post more details and official rules on Monday.
The winner will be taking home a massive prize:
A DVD copy of True Romance that James Gandolfini signed. also signed by Harvey Weinstein, Tom Sizemore and Michael Rappaport
Here are some more of the entries you sent in. Tell us your favorites in the comments.
Go to page 1, 2, 3, 4, 5, 6, 7.
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76. to 78. Buffalo BBQ Chicken
Smoked Buffalo Chicken: Shicken thighs and legs marinaded for 48 hours in black pepper apple cider vinegar, butter, cajun seasonings and buffalo sauce. Smoked for 3-4 hours at 180-200 degrees.
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79. and 80. Pork Ribs
Pork ribs rubbed with my secret 11 ingredient rib rub and mustard. Wrapped in foil to marinade for 48 hours. Smoked with hickory for 5-6 hours at 180-200 degrees. Sprayed every hour with PBR. Flipped once.
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81. Herbed Stuffed Roast Beef
4lb beef cut in half and stuffed with fresh herbs and garlic cloved. Wrapped in twine. Coated in sea salt, black pepper, onion and garlic powder. Marinaded in soy and worcestershire sauce. Smoked for 4 hours at 180-200 sprayed. Mopped with BBQ duck fat every hour. Flipped once. Served with smoked onions.
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82. and 83. Jalepeno Bacon Stuffed Burgers
Jalapenos and onions were smoked the night before. Bacon was seasoned with cajun rub and fried in a cast iron skillet. Burgers stuffed with smoked jalapenos, smoked onion and bacon. Then put in the smoker for 30 mins per side with hickory, covered in rub. VT Cheddar placed on top 5 mins before removing the burgers. Rolls toasted in a cast iron skilled with butter and oregano. Served topped with cheddar, more bacon, smoked onion and my bbq sauce.
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84. London Broil Sandwiches
Smoked london broil sliced thin and simmered in sauce at 200 covered in foil in the smoker for 2 hours. Served on a garlic and herp butter toasted roll. Smothered in sauce, cloe slaw and topped with black pepper and onion rings.
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85. Chorizo
This is so simple and so delicious. Take chorizo, and stick it in a smoker. That’s it. Its cheap. Fast and so good. Serve it on a bun with mustard and grilled onions and bacon or cut it up and add it to other dishes.
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86. – 90. Clams and Chorizo
Wash clams. Put in smoker wet until they open. remove them from the smoker. Stuffed with diced chorizo, cilantro, homemade pico de gallo, garlic, butter, salt & pepper. Put in a foil tray with butter and white wine a the biottom. Stram in the smoker at 180 for 3 mins or so or until the tmoato’s are soft and moist. You should get a really rich buttery broth at teh bottom you can dip the clams in it. So goo. If you haev leftovers it makes a great pasta sauce mixed if you add marinera or just olive oil over linguine.
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91. Stuffed Peppers
Peppers stuffed with chedder cheese, sausage, chorizo, onions, peppers and rice. Smoked until soft and the cheese is bubbly. Topped with more cheese, bacon bits and parsley.
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92. – 94. Dogs and Burgers
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95. 20 hour smoked Arkansas beef brisket from my pit. Check out that smoke ring!
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96. Corn and two local grass fed porterhouses
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97. Grilled Peaches With Butter and Brown Sugar. Serve hot with Vanilla Ice Cream.
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98. Whole Hog BBQ
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99. Ribs, chicken, sweet potatoes, baked potatoes, zucchini, rolls and bacon-wrapped cheesed-stuffed jalapenos.
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100. Half of a hog
Seasoned with seasoning some whistershire sauce, and basted with a homemade BBQ sauce. Several slits are cut into flesh and stuffed with jalopenoes, onions, bell pepper, garlic, and celery. 20 lbs of hardwood lump charcoal in a 3/4 inch steel pipe casing converted into a rotisserie pit.
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