3 tblspoons cooking oil
¼ cup onion, grated
1 garlic clove, crushed
1 cup catsup
¼ cup Worcestershire sauce
¼ cup lemon juice
2 tblspoons white vinegar
1 teaspoon hot pepper sauce
¾ teaspoon salt
2 tblspoons sugar
2 teaspoons paprika
1 ½ teaspoons chili powder
1 tblspoon dry mustard
2 teaspoons water
Heat the cooking oil in a large heavy cast iron skillet. Add the onion and the garlic. Sauté this lightly. Stir in the catsup, Worcestershire sauce, lemon juice, white vinegar, hot pepper sauce, sugar, paprika, chili powder and salt. Blend together thoroughly the dry mustard and the water until smooth. Then stir this into the sauce. Slowly bring this mixture to a boil. Cover and let simmer for 20 minutes. Makes 2 cups. Sam used this spicy concoction both as a marinade and a basting sauce for his barbecued steaks, chops and chicken.(This recipe is from The Early American Cookbook by Dr. Kristie Lynn & Robert W. Pelton, published by McCauley Publications. This book is available in the Sam Houston Memorial Museum gift shop.)
*Use parsley or basil if marjoram is not available.
Remove husks and silks from corn. Brush corn with 1 Tbsp. olive oil. Grill corn, covered, over medium-high heat 10 to 15 minutes or until browned, turning frequently to prevent over browning. When cool enough to handle, cut kernels off the cobs.
In a large bowl combine corn and the next 6 ingredients (through pepper). Add marjoram and stir to combine.
1 small yellow onion, finely chopped (about 1 cup)
3 cloves garlic, minced (about 1 tablespoon)
2 cups ketchup
1/3 cup molasses
1/3 cup dark brown sugar
1/3 cup apple cider vinegar
2 tablespoon yellow mustard
1 tablespoon chili powder
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
Melt butter in medium saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
Add ketchup, molasses, brown sugar, vinegar, mustard, chili powder, black pepper, and cayenne pepper and stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 30 minutes, stirring frequently.
Transfer sauce to the jar of a blender and blend until smooth. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month.
Six 6-inches vegetable-flavored or plain flour tortillas
1tablespoon cooking oil
1 cup shredded Monterey Jack and/or queso fresco (Mexican farmer cheese) (4 oz.)
2 tablespoons snipped fresh cilantro or parsley
For the filling, in a medium skillet cook chorizo or sausage, onion, and garlic until meat is brown and onion is tender. Drain off fat. Pat chorizo mixture with paper towels to remove as much additional fat as possible. Stir in jalapeno pepper; set aside.
Brush one side of 3 tortillas with half of the cooking oil. Place tortillas, oiled sides down, on a large baking sheet. Spread the chorizo filling over tortillas on baking sheet. Combine cheese and cilantro or parsley; sprinkle over filling. Top with the remaining tortillas. Brush with the remaining oil.
Place quesadillas on the rack of an uncovered grill directly over medium heat. Grill for 3 to 4 minutes or until filling is heated through and tortillas are starting to brown, turning once halfway through grilling.
To serve, cut quesadillas into wedges.
Per serving:232 kcal,14 g fat(6 g sat. fat ,32 mg chol., 346 mg sodium,15 g carb.,1 g fiber,10 g pro.
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2 teaspoons minced fresh parsley
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
3 garlic cloves, minced, divided
1 broiler/fryer chicken (3 to 4 pounds)
1 fresh rosemary sprig
1 can (12 ounces) beer
In a small bowl, combine the first seven ingredients; stir in half of the minced garlic. Rub mixture over outside and inside of chicken. Tuck wings under chicken.
Prepare grill for indirect heat. Completely cover all sides of an 8- or 9-in. round baking pan with foil. Place a beer-can chicken rack in pan. Remove 1/3 cup beer from can; save for another use. Using a can opener, make additional large holes in top of can. Insert rosemary and remaining garlic into can. Add beer can to rack.
Place chicken vertically onto rack. Place pan on grill rack.
Grill, covered, over indirect medium heat 1-1/4 to 1-1/2 hours or until a thermometer inserted in thigh reads 180°.
Remove pan from grill; tent chicken with foil. Let stand 15 minutes. Carefully remove chicken from rack.
Nutritional Facts: 6 ounces cooked chicken equals 474 calories, 28 g fat (6 g saturated fat), 131 mg cholesterol, 412 mg sodium, 4 g carbohydrate, trace fiber, 42 g protein.
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until crisp-tender. Drain; pat dry with paper towels. Sprinkle potatoes with garlic salt and pepper.
Grill, covered, over medium heat for 10-12 minutes or until tender, turning once. In a small bowl, combine the mayonnaise, yogurt and seasonings. Serve with sweet potatoes.
Originally published as Grilled Sweet Potato Wedges in Tailgating 2013 2013, p57