AverageJoeCooking.com

Ingredients

• 3 to 4 pound bone in pork shoulder

• 1 bottle barbeque sauce

• 2 cloves of garlic

• 1 onion

• Water

Items used to make this recipe

• Slow Cooker (Crock Pot)

• Knife

• Cutting Board

Recipe

1.  This is very simple.  First cut up your onion and garlic.  Spread out about half of your cut up onion and garlic on the bottom of the slow cooker.

2.  Next take your pork shoulder and place it into the slow cooker.

3.  Now it is time to put your BBQ sauce into the slow cooker, along with the rest of your onions and garlic.

4.  Finally fill up the rest of the slow cooker with water til it almost covers your pork shoulder.

5.  Place the lid onto the slow cooker and let it cook on low for about 6 to 8 hours.  You will know your pork is ready to go when it starts to become tender and has shrunk up like the picture.

Once it has finished cooking you just need to remove the pork shoulder from the slow cooker and begin pulling the pork apart.  Now you can make yourself a nice pulled pork sandwich.

Enjoy!

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!

Ingredients

• 1 - 4 pound or more Whole Chicken

• 1 Can of beer

• 1 Small Onion or Potato

 Basic Rub

• 1/4 cup brown sugar

• 1/4 cup paprika

• 2 tablespoons black pepper

• 2 tablespoons salt

Items used to make this recipe

• Can Opener

• Beer Can Chicken Holder

• Meat Thermometer

• Baking Sheet or something to catch the juices

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

Recipe

1. Preheat the grill for indirect heat.  With a gas grill this is easy just turn on one side to medium.  If you are using a charcoal grill you will have to move all of the coal to one side of the grill.

2. Next it is time to prep the chicken.  Take your spice rub and sprinkle it over the chicken and begin to rub it in every where.  You can even rub some underneath the chicken for a bit extra flavor.  You can use either of the spice rubs I have provided above.  Either the Kansas City style one for a bit of extra kick or the basic rub.

3. Now open up your can of beer and you only want it to be half full so drink half and enjoy.  Next take a can opener and go around the edge of the can and open it up so that it is easier to pour in the rub.  Pour in any remaining rub.

4. Now take the beer can and insert it into the cavity of the chicken.  I used a beer can chicken stand that I got at Walmart for 4 dollars.  It makes it easier and you don’t have to worry about the chicken tipping over.  But if you do not have a stand just use the legs and the beer can to form a tripod to stabilize it.

5.  Important step:  After you have your chicken on the beer can remember to take your small onion or potato and stuff it in the top or neck area of the chicken.  This will prevent the moisture from escaping.

6. Now take the chicken and place it on your baking sheet and place it on the grill over the side of the grill that is turned off.  After about an hour rotate the chicken so that each side get done evenly.

7.  It should take about 2 to 3 hours to cook your chicken.  You can check to make sure it is done by placing your meat thermometer in the thigh of the chicken and it needs to be at 180 degrees.

There you go that is your Beer Can Chicken.  Now be carefull when removing the can from the chicken remember the can and liquid inside will be hot.  Once you have the can removed you can begin to carve up your chicken.  Be prepared it will be juicy!!!

Enjoy!

Ingredients

• 2 New York Strip Steaks

• 1 Tablespoon Montreal Steak Seasoning

• 1 Tablespoon Light Brown Sugar

• 1 Teaspoon Onion Powder

• 1/2 Teaspoon Oregano

• Olive Oil

Items used to make this recipe

• 1 Mixing Bowl

• Serving Platter

• Plastic Wrap

• Spatula and Fork

Recipe

1. Get out your mixing bowl and combine the four spices Montreal Steak Seasoning, light brown sugar, onion powder, and oregano.  Mix them together well with a fork or a whisk.

2. Now place your steak on a serving platter or baking dish.  Rub in the spices into the steaks and then place some olive oil over the rubbed in spices.  Then flip the steaks over and repeat.

3. Wrap the steaks up with some plastic wrap and place them into the fridge and to marinate for at least 30 minutes.  You could begin cooking them right away but if you marinate them some the flavors will really begin to take in the steak.

4. After the steaks have marinated it is time to do some grilling.  Preheat the grill on high for about 10 minutes.  Now when I grill I like to spread some olive oil onto the cooking grates so what ever I am cooking will not stick to the grill.

5. Grill your steak for 4 to 5 minutes on each side turning only once.

Temperatures for steaks:

Rare - 120 - 125 degrees

Medium Rare - 125-140 degrees

Medium / Medium Well - 145 - 155 degrees

Well Done - 160 degrees

Check out this site for more information on how to grill a steak.

That’s it a pretty easy recipe on how to make a great New York Strip steak.  The wife made some Sweet Potato skillet fries to go with the steak for this meal.  Sorry didn’t do a recipe for those but I will next time, cause they were very good.

Enjoy!

Ingredients

• 6 Catfish Fillets

• 1 Cup grated parmesan cheese

• 1/2 Cup Flour

• 1/4 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon paprika

• 1 egg

• 1/2 Cup Milk

• 1/4 Cup Butter

• 1 Clove Garlic

Items used to make this recipe

• 2 Mixing Bowls

• Baking Sheet

• Aluminum Foil

• Fork

Recipe

1. OK, now in the first mixing bowl we want to mix together the parmesan cheese, flour, salt, black pepper, and paprika.

2. In the second bowl mix together the egg and the milk well.

3. Next, get out your baking sheet.  Line it with aluminum foil and spray it with cooking spray so the fish won’t stick.

4. Now, we are ready to start breading the fish.  First get a catfish fillet and dip it into the egg mixture.  Make sure to cover the fish well.  Then take it to the flour mixture and make sure to get the fish covered well and then place on your baking sheet.  Repeat for each fillet.

5. OK now it is time to make the garlic butter.  In a small skillet melt the butter and press your garlic clove into the butter.  Saute it for about 2 to 3 minutes.  Then drizzle your garlic butter onto the Catfish fillets.

6. Now bake the Catfish at 350 degrees for 40 minutes or until Catfish is white and flaky.  The last 5 minutes I turned up the oven to 400 to really get them crispy.

On some of the fillets I guess I had a bit to much breading cause it did not cook up all the way.  But it did not affect the Catfish one bit.  This was some of the best fish I have ever had it was very moist and had a great flavor to it.

Enjoy!

Ingredients

• 4 Boneless Skinless Chicken Breasts

• Lawry’s Hawaiian Marinade or any marinade you choose.  Could use a teriyaki marinade.

• 1 Pineapple

• 1 Cup Brown Sugar

Items used to make this recipe

• Knife

• Cutting Board

• Measuring Cups

• Meat Tenderizer Mallet

• Ziploc Bag

Recipe

1. OK first off we want to get our chicken ready to marinate.  So trim all the fat off the chicken breasts and then tenderize them with your Meat Tenderizer Mallet.

2. After your chicken breast are trimmed up and tenderized throw them into a ziploc bag and pour enough marinade in the bag to cover them.  Then place the bag in your refrigerator to marinate for 30 minutes.

3. While your chicken is marinating we will prepare the pineapple slices.  First you will want to lay the pineapple on it’s side and cut off the top and the bottom of the pineapple.

4. Then stand the pineapple up and cut down the sides taking off the rind of the pineapple.

5. Once you have all the rind of the pineapple cut off place the pineapple on it’s side and cut crosswise to make 1/2 inch thick slices.

6. Now you want to cut our the fibrous core from the center of each slice.  If you have a fruit corer then you can use that.  I however do not have one so I just used a knife to cut out the center of the pineapple slices.

 7.  OK now it is time to do some grilling.  You can put everything on the grill at the same time so go ahead and put your chicken on the grill.

8.  Now before you put your pineapple slices on the grill dip them in some brown sugar and then put them on the grill.  The pineapple slice will need about 6 minutes per side.  Once they have some nice grill marks on them they are ready to go.

9.  Once the chicken has reached 170 degrees it is done and ready to pull off the grill.  Now just plate everything up.

OK here we are all plated up!  I also grilled some asparagus for this dish.  This came out pretty good the pineapples were super juicy and complemented the chicken very well.

Enjoy!