Category Archives: Astounding Appetizers

Naan Bread From Scratch

Naan From Scratch

Using your grill for baking is a wonderful way to add a little kick of the outdoors to some of your favorite dishes. Make sure you invest in a pizza/baking stone that has been made specifically for use on a grill at high temperatures or you may end up with a cracked stone.

This recipe for homemade Naan bread is the perfect vehicle for grilling some delicious pizzas. Since the Naan is already baked, all you need to do is add toppings and grill covered at 400 degrees! Use your imagination and go crazy with flavor!

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INGREDIENTS:

  • 1 cup warm water
  • 2 tablespoons honey
  • 1 (.25 ounce) package active dry yeast (about 2 1/4 teaspoons)
  • 3 1/2 cups all-purpose flour
  • 1/4 cup plain yogurt
  • 2 teaspoons salt
  • 1/2 teaspoon baking powder
  • 1 egg
  • 1/4 cup (4 tablespoons) butter
  • 3 cloves garlic, minced
  • (optional topping: chopped fresh cilantro)

DIRECTIONS:

  1. Stir together warm water and honey until the honey has dissolved.
  2. Add the water mixture to the bowl of a stand mixer with the dough attachment, and sprinkle the yeast on top of the water.  Give the yeast a quick stir to mix it in with the water.  Then let it sit for 5-10 minute until the yeast is foamy.
  3. Turn the mixer onto low speed, and add gradually flour, yogurt, salt, baking powder, and egg.  Increase speed to medium-low, and continue mixing the dough for 2-3 minutes, or until the dough is smooth.  (The dough will still be slightly sticky, but should form into a ball that pulls away from the sides of the mixing bowl.)
  4. Remove dough from the mixing bowl, and use your hands to shape it into a ball.  Grease the mixing bowl (or a separate bowl) with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel.  Place in a warm location (I set mine by the sunny window) and let it rise for 1 hour until the dough has nearly doubled in size.
  5. Meanwhile, heat the butter in a small saute pan over medium heat until melted.  Add garlic and cook for 1-2 minutes until fragrant.  Then remove butter from heat, strain out and discard the garlic, leaving the infused melted butter behind.  Set aside.
  6. Once the dough is ready, transfer it to a floured work surface.  Then cut the dough into 8 separate pieces. Roll each into a ball with your hands, then place on the floured surface and use a rolling pin to roll out the dough into a large circle (or oval, or whatever shape it takes) until the dough is a little less than 1/4-inch thick.  Brush dough lightly with the garlic-infused butter on both sides.
  7. Set your grill up for indirect cooking using a grill safe pizza stone. When the internal temperature of your grill is around 400 degrees, place the stone inside to preheat.  Add a piece of the rolled-out dough to the stone and cook for 1 minute, or until the dough begins to bubble and the bottom turns lightly golden.  Flip the dough and cook on the second side for 30-60 seconds, or until the bottom is golden.  Then transfer the naan to a separate plate, and cover with a towel.  Repeat with remaining dough until all of the naan pieces are cooked.
  8. Keep the naan covered with the towel until ready to serve, so that it doesn’t dry out.  Serve sprinkled with fresh cilantro, if desired.

Grilled Sausage and Cheese Balls

This recipe is one of the tastiest appetizers you can cook up on your grill for your next tailgate or watch party. Replace the Italian sausage with ground beef, pork, chicken, or turkey and jack up the flavor with your favorite BBQ seasoning like Oakridge BBQ Santa Maria, EAT Zero to Hero, or Fast Eddy’s All Purpose rub. You can also substitute a variety of cheese.

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Ingredients

1 lb Italian sausage
3 cups biscuit mix
1 egg, lightly beaten
2 tsp minced garlic
4 cups shredded sharp Cheddar cheese
1⁄4 cup milk

1/4 cup of your favorite BBQ seasoning or rub

Instructions
Set your grill/smoker for indirect cooking at 350°F/177°C.

Combine all ingredients in a large glass mixing bowl. Use your hands to mix the ingredients together.

Form the mixture into balls, approximately 1” in size, and place on a BBQ Butler silicone mesh grill mat.

Place the meatballs directly onto the grill grate of your smoker or grill. For best indirect results, use the Big Green Egg with plate setter, Good One cooking chamber, or Weber Smokey Mountain.

Cook for 15-20 minutes.

Makes 60 servings

Sweet Potato Skins With Pulled Pork and rQ Ivory Slaw

This is an awesome take on the ultimate bar food… Potato Skins! The tender sweet potato makes the perfect vessel for some delicious pulled pork, smoked cheddar cheese and a side of creamy BBQ flavored slaw.

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Ingredients:

1 lb. Pulled Pork chopped in bite size chunks w/BBQ sauce mixed in

½ cup of a BBQ Sauce with a nice vinegar bite(EAT IPO works well)

4-6 medium size sweet potatoes, not too large since we’re using them for skins. Think single serving size when sliced in half lengthwise.

1 cup shredded smoked cheddar cheese

1 package apple smoked bacon

Oakridge BBQ Secret Weapon rub for seasoning

SLAW:

1 bag slaw mix

½ cup rQ Ivory BBQ Sauce

2 tbls. Nakano Garlic Infused Rice Wine Vinegar

½ cup finely chopped Sweet Red Pepper

Directions:

  1. Either par-boil or pre-bake your sweet potatoes. Make sure they’re NOT over cooked. Let them rest and come to room temperature.
  2. Slice the sweet potatoes in half lengthwise and scoop out the insides leaving a good ¼ inch of flesh inside the skins.
  3. Apply a light dusting of your favorite BBQ rub to the inside of the skins.
  4. Mix in ½ cup of BBQ sauce(EAT IPO) with the pulled pork.
  5. Spoon the pork into the sweet potato skins and top with shredded smoked cheddar cheese.
  6. Arrange the skins inside a foil pan and put into your grill/smoker using indirect heat at about 300 degrees for about 15-20 minutes. Do NOT place the pan over direct heat… you don’t want the bottoms of the skins to get burnt.
  7. Take the skins out of the grill/smoker and apply a spoonful of the rQ slaw mix on top, lightly dust with BBQ rub and serve. Or, serve the slaw on the side and sprinkle bacon bits on top.

Smoked Cream Cheese & Jalapeno Pinwheels

This is a delicious and gorgeous crowd pleaser that hits home with perfectly smoked cream cheese. The recipe was developed by 2015 Food Network Chopped Grill Master Stan Hays of County Line Smokers. And, it’s really easy to pull off! The pinwheels are best when refrigerated before slicing. For a little more flavor, dust the sliced pinwheels lightly with a great BBQ rub like Oakridge BBQ Competition Beef & Pork rub!

The smoked cream cheese is the bomb it is great on a cracker by itself.

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Stan Hays talking BBQ at Hot Spot Pools, Hot Tubs & BBQ Tailgating Class.

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Ingredients:

1 pkg Your favorite wrap I like the Sun Dried Tomato
2 pkgs Cream Cheese
2-3 Jalapenos
1 Sweet Onion
1 tbsp Roasted Minced Garlic (two cloves minced)
3-4 strips Bacon
Salt and Pepper
Olive Oil
Optional – add a couple dashes of chipotle sauce, add scallions and/or your favorite bbq rub.

Directions:

Smoke the cream cheese start with cold cream cheese right out of the fridge (I like fruit wood apple or peach) and smoke (I put the cream cheese in a half and put a pan of ice under it in another pan. Using a cast iron pan add the strips of bacon to the pan. Turn the cream cheese every few minutes to get smoke on all sides of the blocks. The cream cheese should be getting a little darker. Make sure you add or keep adding your wood chips for the additional smoke. Slice the onion into thin slices put on grill with a little olive oil and char the onions. Core and half the jalapenos and grill the jalapenos until soft. Remove the bacon from the pan. Chop the onion and jalapeno and add it to the cast iron pan. Pull out the jalapenos and onions from the sautéed vegetables and mix with the chopped bacon it into the smoked cream cheese. Add salt and or pepper to taste. Let set and mix several times to get the flavors throughout the cream cheese. Smear on to the wraps and then refrigerate for best results let sit overnight then cut into half inch pinwheels. The ends are what we call the chefs snacks.

BBQ Italian Style Onion Bombs

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This recipe is WAY too much fun and absolutely delicious! You basically end up with a grilled onion filled with an italian sausage meatball wrapped in bacon and glazed with BBQ sauce! It really doesn’t get any better for a great tailgate item or backyard BBQ!

INGREDIENTS

  • 2 large sweet onions, each 9 to 10 ounces
  • 1 ½ lbs. Sweet Italian sausage
  • 2 cloves garlic, minced
  • 1 large egg, beaten with a fork
  • 1/2 cup dry bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 tablespoons chopped fresh basil
  • 1 1/2 tsp John Henry Mojave Garlic Pepper
  • 18 slices thin bacon
  • Your favorite barbecue sauce

Step 1: Slice the root and stem ends off the onions. Cut each onion in half lengthwise and remove the papery outer skin and any blemished layers. Separate the onions into layers, keeping the matched pairs together. Reserve the three largest pairs from each onion. Save the remaining onion for another use.

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Step 2: In a large mixing bowl, gently combine the ground beef, sausage, garlic, egg, bread crumbs, Parmesan, fresh herbs, Mojave Garlic Pepper

Step 3: Assemble the onion bombs: Place two matching onion layers on your work surface, rounded side down. Mound a portion of the meat mixture (3 to 4 ounces, depending on the size of the onion) in one half. Top with the matching half. (The meat should fill the rejoined onion halves.) Wrap each onion bomb in three slices of bacon, securing with toothpicks. Repeat until you have six onion bombs.

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Step 4: Set your grill or smoker up for indirect cooking at 350 degrees. Place the bombs directly on the grill surface and cook through until bacon crisps up and internal temp on the meat is at least 165 degrees.

Step 5 Optional: Baste the bombs with your favorite BBQ sauce and let carmelize before serving.

Bacon Wrapped Pineapple With Burnt Finger Smokey Kansas City Spicy Honey Glaze

Bacon Wrapped Pineapple With Burnt Finger Smokey Kansas City Spicy Honey Glaze

This is a crowd favorite created by none other than 2015 Food Network Chopped Grill Master Champion Stan Hays of County Line Smokers. Who doesn’t like bacon and pineapple then glazed with some spicy sweetness?

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Ingredients:

1 Whole Pineapple

1 Package thick sliced low sodium bacon

1 bottle honey

1 bottle Smokey Kansas City Spicy BBQ Sauce from Burnt Finger BBQ

1 Package Oakridge BBQ Dominator Sweet Rub

OPTION:  Add grilled jalapenos or cerrano chili strips to the inside of the bacon when wrapping for an extra Kick!

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Directions:

Core the pineapple and cut into 1 1/2 inch chunks. Cut bacon in half. Dust the pineapple chunks with the Oakridge BBQ Dominator sweet rub. Use a half piece of bacon wrap it around the pineapple chunks and use a tooth pick to hold it in place. Dust the outside of the bacon wrapped pineapple chunks with Oakridge BBQ Dominator Sweet seasoning. Put in fridge while you make the glaze.

For tailgating, use a foil loaf pan to heat up one cup of the Smokey Kansas City Spicy BBQ sauce from Burnt Finger BBQ with two tablespoons of honey. This will be the glaze applied to the bacon wrapped pineapple chunks at the end of grilling.

Set up your grill for direct grilling over medium high heat. Or grill indirect over high heat to make sure the bacon gets crispy. Grill the pineapple chunks until the bacon is crispy on the outside and finish by glazing them with the Smokey Kansas City Spicy Honey glaze.

Bacon Wrapped Pickled Watermelon Rinds

If any food can handle the moniker “trendy”, it’s most definitely Bacon! Bacon has become all the rage as a versatile ingredient in just about everything from savory BBQ dishes to desserts! Here is a delicious appetizer for the next time you fire up your grill for your friends and family!

ybsbaconwrappedpickledwatermelonrin

 

Ingredients

1 jar pickled watermelon rinds

1/4 cup of your favorite BBQ rub or spicy seasoning

1 lb. bacon

Simply cut your bacon strips into thirds or fourths so they will fit the watermelon rinds. Dust each watermelon rind with seasoning and then wrap each rind and secure with a toothpick. Sprinkle more rub on each bacon wrapped watermelon rind and grill on medium high heat. Preferred temperature would be 350 degrees. Grill until the bacon is browned and crispy. Watch them closely because the fat from the bacon and the sugar from the rub can cause flare-ups and burning.

The tartness of the pickled watermelon rinds makes a great combination with a sugar based BBQ rub such as Oakridge BBQ’s Secret Weapon, Plowboys BBQ Yarbird, or Fast Eddy’s All Purpose BBQ Seasoning.

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