Bubba's BBQ Meal

Here is everything you need for a feast.It will feed your entire family - Something for everyone!

Bubba's Steak

Ingredients

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  • sirloin steaks, boneless
  • dijon mustard
  • black peppercorns, coarsely crushed

Directions

Coarsely crush peppercorns. Paint steaks liberally with mustard. Cover steaks with peppercorns.

Place on hot grill to sear. Paint backside. Cover with peppercorns. Turn over to sear.

Rake off excess pepper corns, careful not to remove mustard. Turn steaks over. Rake off excess peppercorns, careful not to remove mustard.

Cook steaks to your doneness

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Bubba's Cola Dogs

Ingredients:

  • Ball Park ALL Beef Franks
  • Classic Coke

Directions:

Poke holes into the franks using a regular table fork, 2 to 3 times is fine. Pour room temperature Classic Coca-Cola into boiler. Add Ball Park franks and bring to a boil, as you would in water. The Co2 will separate once the coke starts boiling, no problem The Ball Park franks will change color slightly, this is expected.

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Bubba's Burgers

Ingredients:

  • fresh ground chuck*
  • lemon pepper
  • Lea and Perrins Worchestershire sauce

*Use fresh ground chuck. Form ground chuck into 1/4 thick patties to a size of your choice.

Directions:

Place burgers on grill. Sprinkle with Lemon Pepper. Splash on some Lea and Perrins brand Worchestershire sauce

Turn half way through. Repeat Sprinkling and Splashing. Cook to your choice of doneness

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Bubba's Chicken

Ingredients:

  • 5 gal. bucket (Burger King will give you a pickle bucket)
  • 1 gal Whitehouse apple cider vinegar
  • 1 gal Whitehouse apple juice
  • 1 gal filtered water
  • Tones brand lemon pepper
  • Tones brand black epper
  • 1 NEW string mop
  • 10 to 12 chicken halves

Directions:

Pour apple cider vinegar, apple juice and water in to bucket. Stir together well. Cover the surface of the mixture completely with the lemon pepper. Cover the surface of the mixture completely with the black pepper. Stir together well.

Wash chick halves carefully, pat draw with paper towels. Place chicken halves on grill surface skin side up. Baste the halves thoroughly with liquid using the mop. Turn chicken every 5 minutes. Baste chicken halves after each turn.

Cook chicken halves until they reach 170 degrees F minimum for 3 minutes OR

If you do not have a meat thermometer, cook until juice runs clear in the leg joint when broken open.

Tips

Wash Bucket out with 2 Tbsp. baking soda and fill with water Leave outdoors, in direct sun light for a day. Rinse well before using.

Wash Mop in kitchen sink with lots of hot water ONLY. Cut handle of mop off, leaving about 2 feet.

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Bubba's Pork Chops in Orange Tomato Sauce

Ingredients:

  • 2 Tbsp. all purpose flour
  • 2 Tbsp. brad crumbs
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 4 pork chops, about 6 oz. each, cut 1/2 inch thick, trimmed
  • 1 Tbsp. oil
  • 1 tsp. dried basil
  • 1 cup tomato sauce
  • 1/2 cup orange juice
  • 2 tsp. brown sugar
  • 1 Tbsp. honey

Directions:

Preheat oven to 350 degrees F. Combine flour, bread crumbs, salt and pepper in a shallow pan. Dredge pork chops in flour mixture to coat.

Heat oil in a 12 inch nonstick skillet over medium-low heat. Add chops, cook for 2 minutes per side. Transfer to shallow baking dish.

Sprinkle basil over each chop. Combine the tomato sauce, orange juice, brown sugar and honey in a small bowl. Pour over pork chops. Cover casserole with aluminum foil.

Bake in a 350 degree F oven for 20 minutes. Remove foil. Bake uncovered for 10 minutes OR

Place on grill. Make sure grill temperature is at least 350 degrees F. Cook for 20 - 25 minutes. Remove foil. Cook uncovered for 10 minutes.

Make sure pork chops are cooked completely through.

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Bubba's Ribs

Wash ribs very well, both sides. Pat dry with a quality paper towel. Cut slab(s) into 5 and 6 bone pieces.

Rub some olive oil on both sides lightly - Bertolli. Sprinkle lemon pepper all over (or other type rubs*) - Tones Lemon Pepper.

Cover with Saran brand wrap, folded to the back side of the ribs. Leave the fold up. Cover with Reynolds aluminum foil, folded to the back of the ribs. Leave the fold up.

Pre-heat oven to 350 degrees F. Use Center Shelf.

Place ribs on a cookie sheet. Cook for two (2) hours. Turn off heat. Leave ribs in oven for an additional 30 minutes.

Remove cookie sheet/ribs. Pull foil back, making a boat around the ribs (Holds the juice in). Slip Saran wrap out from under ribs, leaving the juice in the foil.

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Twist and pull bones out of rib meat. (DO NOT try to use a fork or tongs, as meat will fall apart.) Carefully cut meat up and place in a bowl with juice.

Serve with your BBQ sauce.

*Bubba's Rib Rub

Note: Use the same measure for each part; ex. tsp., or Tbsp., or 1 cup, or a fist full.

Ingredients:

  • 2 bowls
  • 2 Zip-Loc bags

In Bowl #1

  • 8 parts light brown sugar (Dixie Crystal brand)
  • 3 parts Kosher salt (Store brand ok)
  • 1 part chili powder (McCormick brand)

In Bowl #2

  • 1 part black pepper
  • 1 part cayenne pepper
  • 1 part Jalapeno Shake
  • 1 part Old Bay
  • 1 part dried thyme
  • 1 part onion powder
  • 1 part garlic powder

Directions:

In bowl #1, mix the light brown sugar, kosher salt and chili powder together.

In bowl #2, mix the black pepper, cayenne pepper, Jalapeno Shake, Old Bay, dried thyme, onion powder and garlic powder together.

From bowl #2, take 1 part and add to the bowl #1. Mix well, cover when not in use.

Wash ribs on both sides, apply rub to both sides, cook/BBQ.

Pour remainder of each bowl into a Zip-Loc bag and place in fridge.

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Bubba's Potato Salad

Ingredients:

  • 2 lb. red potatoes, boiled and cubed
  • 3 hard boiled eggs, chopped
  • 1/2 cup cooked bacon, finely chopped
  • 1 cup Duke's brand mayonnaise
  • 1-1/2 Tbsp. Sauer's brand mustard
  • 1/2 tsp. Sauer's black pepper
  • 1/4 tsp. salt

Optional Ingredients:

  • 1 can sliced black olives, 2.2 oz
  • 1/2 cup red onion, finely chopped
  • 1/2 cup celery, chopped
  • 1/2 cup sweet pickles, finely chopped
  • 1-1/2 tsp sweet pickle juice
  • 1-1/2 tsp white vinegar

Directions:

Mix all ingredients in a LARGE bowl. Refrigerate one (1) hour before serving.

Tip

Refrigerate overnight will be even better.

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Bubba's Onion - Georgia Cupcake

Ingredients:

  • fist size or larger WHITE onions
  • aluminum foil sheets
  • bacon strips
  • shredded cheese (cheddar)
  • soft butter
  • cinnamon
  • garlic salt

Directions:

Melt butter is a sauce pan, keep warm. Cut bacon strips in half. Peel onions, cut top and bottom flat.

Using a normal soup spoon, core the center out of the onion, leaving about 1/2 inch on the side and bottom. Line inside of onion with bacon. LIGHTLY pack shredded cheese inside onion/bacon. Set on aluminum foil sheet. Drizzle melted butter over cheese until it oozes over the sides. Sprinkle onion with cinnamon. Sprinkle onion with garlic salt. Wrap aluminum foil around onion so that it looks like Hershey's Chocolate Kiss.

Place on grill away from direct heat. Periodically squeeze the onion, when soft all the way around, it is done. Serve.

Carefully unfold the aluminum foil flat. Cut onion into quarters. Enjoy!

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Bubba's River Boat Beans

Ingredients:

  • 8 strips bacon, hickory smoked, sugar cured, thick slice
  • 2 #10 cans pork and beans, Showboat brand
  • 1 14 oz bottle DelMonte ketchup
  • 1 12 oz bottle French's Classic yellow mustard
  • 1 lb. box Dixie Crystal light brown sugar
  • 1/4 cup Aunt Jemima Butter Rich syrup
  • cinnamon
  • nutmeg
  • 2 large aluminum trays
  • aluminum foil

Directions:

Saute' bacon in large nonstick skillet until bacon is cooked. Crumple up bacon slices. Put bacon pieces in aluminum tray (double up tray for support). Add bacon grease. Pour pork and beans into tray, being sure to remove pork pieces. Add all of the ketchup, and 1/2 of the mustard. Add syrup. Add brown sugar. Stir together well. Cover surface with a light dusting of cinnamon. Stir together well. Sprinkle a little Nutmeg on top. Cover with foil (double cover).

Place on grill surface, approx. 450 degrees F. Cook for 45 to 50 minutes, stirring occasionally. Serve.

Note - Tray will be very hot to handle!

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Bubba's Easy Deviled Eggs

Ingredients:

  • 6 large eggs, whole and hard-boiled
  • 3 Tbsp. mayonnaise
  • 1/2 Tbsp. mustard
  • salt
  • black pepper

Directions:

Slice eggs in half lengthwise and remove yolks. Mash yolks, add mayonnaise and mustard; mix well. Add salt and pepper to taste. Mix well. Place yolk stuffing into egg white halves.

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Bubba's Basic Brownies

Ingredients:

  • Nonstick cooking spray - Pam
  • 1/4 cup butter or margarine
  • 2/3 cup granulated sugar
  • 1/2 cup cold water
  • 1 tsp. vanilla
  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp. baking powder
  • 1/4 cup miniature semisweet chocolate pieces
  • 2 tsp. sifted powdered sugar

Directions:

Lightly coat the bottom of a 9x9x2-inch baking pan with nonstick cooking spray. Be careful not to coat sides of pan.

In a medium saucepan melt butter; remove from heat. Stir in granulated sugar, the water, and vanilla. Stir in flour, cocoa powder, and baking powder until combined. Stir in chocolate pieces.

Pour batter into prepared pan. Bake in a 350 degrees F oven for 15 to 18 minutes. Make sure a wooden toothpick inserted near the center comes out clean. Cool on a wire rack.

Remove from pan. Cut into 16 bars. Sprinkle with the powdered sugar.

Tip

You can add pecan bits to the recipe if you like. Top with a pecan half.

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Bubba's Lemonade 101

Ingredients:

  • 2 or 3 ice cubes
  • 2 Tbsp. lemon juice
  • 1-1/2 Tbsp. lime juice
  • 2 Tbsp. superfine sugar
  • 6 to 8 ice cubes
  • 2 cups cold water

Directions:

Pour lemon and lime juice into a pitcher, add sugar and stir until dissolved. Add ice cubes and water and stir. Serve in tumblers.

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Bubba's Chocolate Cookie Crumb Ice Cream

Ingredients:

  • 1-3/4 cups heavy whipping cream
  • 1 cup milk
  • 1 cup sugar
  • 3 egg yolks
  • 1-1/2 tsp. vanilla extract
  • 3 oz. unsweetened chocolate, melted
  • 2/3 cup coarsely crumbled chocolate sandwich cookies

Directions:

In a heavy medium saucepan over medium heat, stir together the cream, milk and sugar until the sugar is dissolved and the mixture is scalded.

In a mixing bowl, beat the egg yolks until lemon-colored. Gradually whisk in about 1 cup of the hot cream mixture. Slowly whisk the egg mixture back into the saucepan.

Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Whisk in the melted chocolate and vanilla.

Set the bottom of the pan inside a bowl or dishpan filled with ice and water. Stir until the mixture is about room temperature.

Pour it into a bowl, cover with plastic wrap, and chill in the refrigerator for at least 1 hour.

Pour the mixture into an ice cream maker. Churn following manufacturer's directions, for 20 to to 30 minutes.

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Enjoy!

Source: My Kitchen and Grill

By johnluse from Columbus, GA

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