Basting Sauce for Pork
- 1 qt. apple juice
- 1 qt. apple cider
- 1 C. salt
- 1/2 C. garlic powder
- 1/2 C. onion powder
- 1 C. Worcestershire sauce
- 1 C. light oil
- 1 T. ground thyme
- 1 tsp. black pepper
- 1/2 tsp. cayenne pepper (optional)
- 1 C. prepared mustard
Baste the pork four to six hours before cooking, almost as
a marinade, and every 30 minutes while cooking. Be sure to use
a sanitized brush each time you baste to avoid cross contamination.
Charleston Shrimp Pie
- 2 lbs. shrimp
- 2 C. breadcrumbs
- 2 C. tomato juice
- 1/2 tsp. salt
- 1/2 tsp. fresh ground pepper
- 3 T. butter
- 1 T. hot sauce
- 2 T. Worcestershire sauce
- 1 C. ketchup
Boil shrimp until orange and then peel. Mix all of the ingredients
together and bake in a casserole dish for 30 minutes on 350
degrees. Serves eight.
Grilled Corn
- Melted butter
- Dry dill
- Salt and pepper
Soak corn for several hours to moisten shuck. Peal the shuck
back one at a time until the corn is exposed. Remove all of
the silk. With a brush, coat the corn with the melted butter
and sprinkle with dill. For a kick, add BessingerÕs Rub. Carefully
close the shucks around the seasoned corn. I prefer to tie the
end of the corn to keep it together.
Grill the corn, turning frequently until done. This usually
takes about 30 minutes. The shuck will turn dark brown or black.
Peal and eat to your heart's content.
Grilled Onions
Take your favorite style of onion -- Bessinger prefers white
or Vidalia onions -- slice them, dash them with Bessinger's
BBQ rub, grill and enjoy!
Grilled Portobello Mushrooms
In a blender set on medium, combine the following ingredients:
- 1/4 C. light olive oil
- 3 T. chopped onions
- 4 cloves of garlic, minced
- 2 tsp. lemon juice or balsamic vinegar
- salt and pepper to taste
Coat mushrooms liberally and marinate for 30 to 60 minutes.
Cook in indirect heat at 225 to 250 degrees for eight to 12
minutes or until the top can be easily pierced with a knife.
Grilled Veggies
Marinate vegetables -- zucchini, summer squash, peppers and
tomatoes are my favorites -- with light olive oil, or your favorite
oil (just enough to keep the veggies from sticking), Worcestershire
sauce, a couple of splashes of balsamic vinegar and BessingerÕs
Rub in a Ziploc bag for a few hours. Place on the grill and
sprinkle with additional rub. Cook at a low temperature.
Hoppin' Johns
- 4 bacon strips, diced or pork
- 2 cups fresh black-eyed peas
- 2 C. water
- 1/2 C. of uncooked white rice
- 1/4 C. onions, diced
- 1/2 green bell pepper, diced (optional)
- 1/2 red bell pepper, diced (optional)
- 2 tsp. hot sauce
- 2 tsp. fresh ground pepper
- 1 tsp. salt
Cook bacon in Dutch oven with onions and peppers until bacon
is crisp and vegetables are soft. Add peas, rice and water.
Cover and simmer until rice is tender. Salt and pepper to taste.
Also add hot sauce to taste.
Kickin' BBQ Shrimp
Marinate shrimp for several hours in:
- 1 cup of extra virgin olive oil
- 4 tablespoons of balsamic vinegar
- 1/2 cup of vermouth white cooking whine
- 6 dashes of basil leaves
- 1 1/2 tablespoons of lemon juice
After marinating in a Ziploc bag, toss the shrimp together
with 1/2 tablespoon of Bessinger's Barbeque Rub. Place all of
the shrimp on skewers and cook until done. Brush red sauce onto
shrimp a minute or two before taking off the grill. (Note: Be
careful not to brush the red sauce on too soon or while on high
heat, as that can cause the shrimp to burn due to the sugar
in the sauce.)
Smoked Tuna
Use 1- to 2-inch thick tuna steaks. Wash thoroughly and wipe
dry. Salt the flesh side, leaving one side with skin. Let sit
for six to eight hours. Rinse off salt and hang for four to
six hours until a shiny film forms. Hot-smoke six to eight hours,
but don't over cook.
Turkey Injection Marinade
- 1/4 C. water
- 4 T. Worcestershire sauce
- 1 tsp. garlic
- 1 T. sage
- 1/2 T. thyme
- 1 T. Bessinger's Rub
Bring mixture to a boil and add 1/4 cup of corn oil. Let cool
and inject into turkey prior to cooking. Continue to baste the
turkey periodically with stock left in cooking pan.
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