Memorial Day— it’s the unofficial start of summer! However, while the day has become synonymous with cookouts and fun, it was originally known as Decoration Day, a time of remembrance for soldiers who died during the Civil War. Over the years, the importance of the holiday propelled its growth, and in 1967 the name was officially changed to Memorial Day. Today, while you’re enjoying the parades and picnics, be sure to take a moment to remember and offer thanks for all of those who died in our country’s service.
Since the dawn of time, cooking over an open fire has been at the heart of get-togethers with family and friends. If you love that flame-kissed flavor, you’ll want to try these lip-smacking, finger-licking-good grilling recipes!
- 4 tablespoons butter, melted
- 3 tablespoons honey
- 10 tablespoons Tabasco or hot sauce
- 3 jalapeno peppers, finely minced
- 2 tablespoons spicy mustard
- 2 tablespoons tomato paste
- 1 teaspoon soy sauce
Marinade wings for about 3 – 4 hours in equal parts Tabasco, and Soy sauce and some olive oil.
Cook on grill for about 30 to 45 minutes.
Heat sauce ingredients above until bubbling (should be fairly thick).
Remove wings from heat when they can easily be pulled apart at the joints and coat with sauce.
- 2 chickens (or 4 whole bone-in chicken breasts) halved lengthwise
- 1 1/2 cups Italian dressing, recipe follows
- 1/4 cup Neelys Barbecue Seasoning, recipe follows
- 1 cup Neelys Barbecue Sauce, recipe follows
Rinse chicken halves in cold water and pat dry with paper towels. Place chicken in a large bowl or baking dish, coat with Italian dressing and evenly season with Neelys seasoning. For best results, allow the chicken to marinate in the refrigerator overnight.
If Cooking Inside:
Take the chicken out of the refrigerator and brush chicken with Neelys Barbeque Sauce.
Place into a preheated 350 degree F oven for 45 minutes.
If Grilling Outside:
Thirty minutes before you’re ready to cook, take the chicken out of the refrigerator and allow it to come to room temperature. Preheat the grill to a medium temperature, about 275 degrees F preferably over hickory and charcoal.
Place the chicken halves on grill, meat side down. Cover grill and cook for about 50 minutes. Flip chicken over and let it brown until the chicken becomes golden, about 15 to 20 minutes. The wing and the drumstick should become very tender and will easily pull away at the joints. Brush the chicken with Neelys Barbecue sauce during the last 5 minutes of cooking.
Neely Italian Dressing:
- 2 tablespoons ground mustard
- 2 garlic cloves, smashed
- 1 tablespoon crushed red pepper flakes
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 tablespoon sugar
- 2 tablespoons Neelys Barbecue Seasoning
- 1/3 cup red wine vinegar
- 1 cup canola oil
- Salt and pepper
Mix all the ingredients together in a bowl, except the oil and salt and pepper. Slowly whisk in the oil and season with salt and pepper, to taste.
Yield: 1 1/2 cups
Neelys BBQ Seasoning:
- 1 1/2 cups paprika
- 3/4 cup sugar
- 3 3/4 tablespoons onion powder
Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
Neelys BBQ Sauce
- 2 cups ketchup
- 1 cup water
- 1/2 cup apple cider vinegar
- 5 tablespoons light brown sugar
- 5 tablespoons sugar
- 1/2 tablespoon fresh ground black pepper
- 1/2 tablespoon onion powder
- 1/2 tablespoon ground mustard
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
Yield: 3 1/2 cups
- 3 cloves garlic, minced
- 1/3 cup olive oil
- 1/4 cup tomato sauce
- 2 tablespoons red wine vinegar
- 2 tablespoons chopped fresh basil
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 pounds fresh shrimp, peeled and deveined
- In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
- Prepare grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
- Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque. Serves 6
- 1/2 cup water
- 1/3 cup light soy sauce
- 1/4 cup vegetable oil
- 3 tablespoons lemon pepper seasoning
- 2 garlic cloves, minced
- 6 pork loin chops, fat removed
- In deep bowl mix all marinade ingredients.
- Marinate at least 2 hours.
- Remove from marinade and cook over medium-high heat on greased grill for no more than 15 minutes or until done. Cooking time for second side is shorter by 1-2 minutes. 3/4″ or thinner, 5-6 minutes maximum per side, thicker than 3/4″ 6-7 minutes maximum per side. DO NOT OVER-GRILL, chops will become tough. After 2 minutes grilling on a side, rotate chops 45 degrees for even cooking. Turn over when juices pool on upper surface and meat appears to be cooked half-way through.
- 3 red bell peppers, seeded and halved
- 3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
- 3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
- 3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
- 12 cremini mushrooms
- 1 bunch (1-pound) asparagus, trimmed
- 12 green onions, roots cut off
- 1/4 cup plus 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 3 tablespoons balsamic vinegar
- 2 garlic cloves, minced
- 1 teaspoon chopped fresh Italian parsley leaves
- 1 teaspoon chopped fresh basil leaves
- 1/2 teaspoon finely chopped fresh rosemary leaves
Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they’ve been placed on the hot grill.
Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature
http://www.3men.com/barbecue.htm#Wings of Death