Buster has placed a total of 8 MasterCook recipes in this file: Bbq Veggies Bbq Veggies, Roasted Corn Blooming Onions Firecracker Corn-On-The-Cob Smoked/Grilled Corn Smoking Vegetables Tex's Grilled Corn Veggies On The Grill - Super Easy ----------------------------------------------------------- * Exported from MasterCook Buster * Bbq Veggies Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***See Directions*** In a frying pan with lid: Spray frying pan with Pam (or use your favorite grease for a better flavor). Cut veggies in big slices, quantities depend on your number of servings. Green Peppers Mushrooms, -- two or three varieties (If you know what Morel Mushrooms are and have them use the Morels by themselves) Onions Potatoes Carrots Snow Peas (leave whole) Whole Garlic Cloves (Careful on the quantities, cut off ends, don't slice) Your favorite seasoning salt (My favorite my not be yours, so use your favorite) Your favorite smoked meat slicked thick (mentioned above) Your favorite BBQ or steak sauce Optional: Hot Sliced Jalapenos Or... Add your favorite veggies Mix all ingredients in a frying pan and salt to taste (your favorite seasoning salt) with lid on, saut‚ for 7 minutes, medium high heat, and turn, saut‚ for 7 more minutes, then turn again. (Cookin times depend on your stove) Add a little water and steam for 12 minutes. Add a little of your favorite BBQ or steak sauce and mix. Keep it juicy. Serve on a bed brown rice. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bbq Veggies, Roasted Corn Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 2 tablespoons chives -- finely chopped 2 tablespoons parsley -- chopped salt and pepper 8 ears corn Prepare corn by peeling back the husk( do not remove) and removing the silk. If the husks feel dry, soak the whole ears in water for 15-30 minutes to replenish the moisture. Melt butter and combine with chives and parsley. brush corn with butter mixture; salt and pepper/. recover the corn with the husks. roast husks over hot coals, turning frequently for 30 minutes. Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Blooming Onions Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 sweet onion -- Texas, vidalia, -- Walla Walla or Maui water 1 egg -- beaten 2 tablespoons flour 1 cup cracker crumbs or coating mix oil -- for deep frying ***DIP*** 1/2 cup mayonnaise 1/2 cup sour cream 1/2 cup thousand island dressing 2 tablespoons horseradish -- grated Select a well-rounded onion. Peel outer skin off. Leave root intact; cut off any hanging roots. Using small, sharp knife, divide onion into four sections by making 2 cuts crosswise, beginning at the top and cutting toward root, stopping about 1/2 inch away. Cut each section twice. Place onion in bowl of enough boiling water to cover it and leave for 5 minutes. The sections, or "petals" will begin to open. Remove onion from hot water and immerse into ice water, to help the opening. Drain well by turning upside down on paper towel. Put flour into paper bag, add onion and shake gently to coat with flour. Roll floured onion in beaten egg to cover. Put cracker crumbs or coating mix in paper bag, add onion and shake gently to coat. Refrigerate for 1 hour before deep frying in oil to golden brown, 3 to 5 minutes. Cooked onion may be kept for a time in warm oven. The "Outback Steakhouse" serves this with a delicious hot-hot sauce to dunk in. They also add hot spices to the flour and/or coating mix. Posted to the BBQ list on July 02, 1998 by John Cartlidge The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Firecracker Corn-On-The-Cob Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup unsalted butter or marga softened -- (2 sticks) 2 teaspoons Tabasco brand pepper sauce 8 ears corn-on-the-cob In small bowl, combine butter and Tabasco sauce. Mix well. Peel one side of corn husk away from cob without removing completely, and loosen remaining husk. Do not remove silk. Brush butter mixture over kernels and smooth back husk to original shape. Prepare grill. Place corn directly onto coals. Cover grill with lid or foil tent. Cook 2 to 3 minutes. The outside husk will be charred. Makes 8 servings. Posted to the BBQ list on July 12, 1998 JLipsitt@aol.com The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smoked/Grilled Corn Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 do ears of corn -- shucked peanut oil salt cayenne 1. Shuck fresh corn 2. Brush with peanut oil 3. Sprinkle with salt and cayenne 4. Cook on the hot spot of grill until golden, turning as necessary I use a Brinkmann's Pro. The thermometer on the smokin' side says 225F. The infamous hot spot is hotter. Around 400F. I have filled the entire thing with corn (3 dozen ears) and just keep marching towards the hot spot as you pull off the cooked corn. They should be in a single layer so that they cook and are exposed to the smoke evenly. It takes about 25 minutes for the first ears to get done. Rotate the corn on the hot spot once half way through so it doesn't burn. The rest go faster as they have been pre-warmed. Throw a handful of this into your regular salsa and your lips be smackin' double time. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smoking Vegetables Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- See instructions 'Smoke and Spice' and Chris Schlesinger's books cover smoking vegetables. Most vegetables can be smoked with tremendous results. Use temps of 200-220F. The time depends on the size of the pieces. Here are some general guidelines gleaned from Smoke and Spice. They should be rubbed with oil or Italian dressing before cooking so that they don't dry out of stick to the grill. Most vegetables can also be grilled directly at higher temps but this is a different flavor than smoking. Whole sweet or whole potatoes- prick with fork, rub with oil smoke 2 hours. Quartered potatoes-rub with oil and season, 40 minutes. Large onions- Cut in half, wrap in foil and cook 30 minutes- open foil flat, season, and continue smoking for 40 minutes. Sliced onions- rub with oil and smoke 40 minutes. Artichokes- trim tips, soak in olive oil and lemon juice for 1 hour- smoke 1 1/2 hours- steam over boiling water 30 minutes. Corn- husk on- peel back husk to remove silk- soak in water for 2 hours- rub with oil and reposition the husk- smoke for 1 hour. - husk off- blanch in boiling water for two minutes- rub with oil- smoke for 30 minutes until golden brown. Eggplant- slice 1/2" thick- lightly salt and allow to drain in colander for several hours- rub with oil, season, smoke 40 minutes. Peppers- bell and chilies- rub with oil and smoke 40 minutes. Mushrooms- especially portabellas- marinate in oil based dressing for 1 hour-smoke for 20 minutes- this can take the place of burgers. Squash- cut in half, do not remove seeds, rub cut surfaces with oil, smoke cut side down for 2 hours. Zucchini- rub with oil and smoke 1 hour. Tomatoes- cut in half, rub with oil, smoke 20 minutes. Posted to BBQ List by Kit Anderson on Nov 28, 1997 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tex's Grilled Corn Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Fresh ears of corn with husks Olive oil 1 st butter 2 tablespoons garlic salt Pull back the husks and clean out most of the silk. The rest will burn out. Oil each cobb with olive oil and replace husks. Use the one that broke off to tie the end shut. Grill over med-hot coals for 30 minutes. Open and brush with butter and dust with garlic salt Reclose and grill another 15 minutes. Excellent! Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Veggies On The Grill - Super Easy Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Veggies on the Grill - SUPER EASY -- (see below) Any quantity of : zucchini, carrots, onions, broccoli, mushrooms, peppers - or any other veggies you wish Marinate with garlic and your favorite Italian dressing. Grill on a hot griddle plate (not open grate) on your favorite grill. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - -