AverageJoeCooking.com

Ingredients

• 2 pounds of Salmon, skin on

• 2 cloves of garlic

• Butter

• Old Bay Seasoning

Items used to make this recipe

• Gas Grill

• Spatula

• Knife

• Garlic Press

• Oil

Recipe

1. This is very simple.  First spread some butter onto each Salmon Fillet.

2. Next press some garlic onto each fillet.

3.  Finally, sprinkle on some Old Bay Seasoning.  That’s it pretty easy!

4. Now you want to have your grill at medium high heat.  Make sure your grill grates are oiled well.  Now place your Salmon on the grill and close the lid.  It should take about 10 to 12 minutes to grill your Salmon.  But you can check for doneness by taking the temperature of each fillet.  They should be at 140 degrees, and flake easily with a fork.

Mmmm, there we go some perfectly grilled Salmon!  Super moist and tasty!

Enjoy!

Ingredients

• 3 racks of Baby Back Ribs

• 1 bottle of your favorite BBQ Sauce

• Dry Rub

Used the below Rub for this Recipe

Kansas City Style Rib Rub

• 1/2 cup brown sugar

• 1/4 cup paprika

• 1 tablespoon black pepper

• 1 tablespoon salt

• 1 tablespoon chili powder

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1 teaspoon cayenne

Items used to make this recipe

• Large Serving Platter

• Smoker

• Knife

• Cutting Board

• Tongs

• Paper Towels

• Charcoal

• Hickory Wood Chunks

Recipe

1.  First of all we need to prepare our ribs.  So remove them from the packaging one at a time and next we need to peel the membrane off the back of the ribs.

2.  Peeling the membrane off the ribs is an important step that you do not want to skip.  You will need a couple of things to do this, a sharp knife and some paper towels.

3.  With the tip of your knife you want to get under the membrane covering the back of the ribs and pull it up a bit.  It is sometimes easiest to try right next to one of the ribs.  I always check around the rib and see if there is already a section of the membrane that has started to pull off.

4.  Once you have a piece of the membrane pulled from the bone.  Take a paper towel and grab the membrane and pull it off.  If you are lucky you can get the whole thing at once.  But that is unlikely to happen.  Keep working on it until you get all of the membrane off.

5.  Next you will need to mix up your rib rub.  You can use the Kansas City style rib rub that I have listed above or you could purchase a rib rub from your local super market.  I always make the one above and make extra and store it in an old mayonaise jar.  That way I won’t have to do it next time.  Once you have your rub mixed together begin rubbing it into the surface of your baby back ribs.  You can apply some to both sides of the rib.

6.  Now it is time to get our smoker ready to go.  You will want to start your charcoal and when it has ashed over transfer them to the side fire box of your horizontal smoker.  This is when a chimney starter comes in handy.  you can start the coals in the chimney starter and when they are ready just dump them into your side fire box.

7.  Once your smoker has reached temperature which is 225 degrees.  Then place your baby back ribs onto the grill as shown.  You want to maintain the temperature at 225 degrees for the entire cooking process.

8.  Now it is time to add in the smoke.  Open up the side fire box and throw on some hickory chunks to start the smoke process.

9.  For these baby back ribs we are doing the 2-1-1 method.  So we cook the ribs uncovered with smoke for the first 2 hours.  Then wrap the baby back ribs in aluminum foil and let them cook for 1 hour.  This method makes the ribs really tender.  After the 1 hour of cooking them in the foil remove them from the foil and let them cook on the grill for 1 more hour.  After the end of the 4th hour the ribs should be ready to go.  You can check for doneness by how much the ribs have pulled back off of the bone.  You want it to be at least a half inch or so.

10.  If you like your ribs sticky then in the last 30 minutes the ribs are on the grill you can choose to sauce them with your favorite BBQ sauce.

There we go some great Smoked Tender Sticky Baby Back Ribs!  Be sure to have some extra napkins on hand, you will need them.

Enjoy!

Ingredients

• 4 - 5 pounds of Boneless Skinless Chicken Breast

• 1 Large Green Pepper

• 2 Small Red Peppers

• 2 Small Purple Peppers

• 2 Spanish Onions

• 2 Bottle of Lawry’s Louisiana Red Pepper Marinade (you can use any marinating sauce you would like, anything from teriyaki, Italian dressing…)

Items used to make this recipe

• Metal Skewers or Wood Skewers

• Large Platter

• Knife

• Cutting Board

• Grill Wok

• 2 Zip Lock bags

Recipe

1. OK get ready for some prepwork.  First cut up your chicken breat into bite size chunks and throw them into a zip lock bag.  Then pour in enough marinade to cover all of the chicken.  Place in the fridge to marinate.

2. Next cut up your bell peppers and onions into small pieces about 1 inch by 1 inch in size.  Then place all of your vegetables into a zip lock bag and pour in your marinade to cover the vegetables.  Place your chicken and vegetables in the fridge to marinate for at least 30 minutes.  I let mine marinate over night cause I really like when the flavor soaks in.

3. After your vegetables and chicken are done marinating it is time to start kabobing them.  You can do this any way that you would like but I normally do a two different vegetables and then a piece of chicken.  So on and so on.  Another option if you have a grill wok is to just throw them in your wok and cook everything up that way.  That will save you time from having to kabob everything which can be time consuming.  For this recipe I did it both ways.

4. Now you have to just grill everything up.  Be sure to turn your Shish Kabobs ever now and then so that they cook evenly.  On the right side of the grill you can see that I am using the grill wok.  It is a major time saver.  Just be sure to move everything around in the wok so that everything will cook evenly.  To make sure your chicken is cooked properly you can cut open a few pieces and make sure there is no pink on the inside.

Here we go you just need to de-kabob and start eating!  This is one of my favorite meals to eat cause it is fairly good for you and it is supper tasty.  I really like grilled peppers on the grill.

Enjoy!