THE BBQ FOR NO REASON- episode #: 1002

Tangy Buttermilk Potato Salad
Tomatoes With Mozzarella Cheese
Dry Jerk Baby Back Ribs
Chicken With Wild West Sauce

TANGY BUTTERMILK POTATO SALAD 5 medium, peeled baking Potatos ½ - Green bell pepper ½ - Red bell pepper ½ - Yellow bell pepper 4 hard boiled eggs 1/3 cup of chopped sweet pickles – (75ml) 3 tablespoons of sweet pickle juice – (45ml) 4 sliced green onions 1 tablespoon of chives – (15ml) 1 tablespoon of garlic salt – (15ml) 1 teaspoon of freshly ground black pepper – (5ml) Salt – to taste

Dressing
3/4 cup of mayonnaise – (175ml)
½ cup of buttermilk – (125ml)
2 tablespoon of chopped fresh chives – (30ml)
1 tablespoon of prepared mustard – (15ml)

In a large pot of boiling salted water, cook Potatos for 15 to 20 minutes or until they are tender. Remove from heat and let stand until cool.

Combine sliced green, red and yellow bell peppers with chopped eggs, pickles, pickle juice and green onions in a bowl.

Chop cooled Potatos into bite size pieces and to bowl, mixing lightly.

In a separate bowl combine dressing ingredients and mix well. Add to salad and let stand in the refrigerator for at least 2 hours before serving.

Yields: 6 servings
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TOMATOES WITH MOZZARELLA CHEESE 8 medium tomatoes 4 cloves of thinly sliced garlic cloves 8 tablespoons of shredded or small chunks of mozzarella cheese (1 tablespoon pre tomato) (120 ml) 8 teaspoons of extra virgin olive oil – (40ml) Salt and fresh-ground black pepper 10 tablespoons of minced fresh oregano – (155ml) Preheat grill for 10 to 15 minutes, with all burners on high.

Remove and save the top 3/8 of each tomato. Remove ½ of the core from each tomato and discard leaving a hollowed out tomato with the base in tact.

Place ½ of a garlic slice and 1 tablespoon of mozzarella cheese into each tomato cavity. Drizzle with olive oil and sprinkle with salt and pepper.

Replace tomato tops and grill the tomatoes in a grill plate/basket or on a tray with the cut side of the tomato up. BBQ for 10 minutes or until tomatoes are soft to touch.

Serve and enjoy!

Yields: 4-8 servings
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DRY JERK BABY BACK RIBS 4 racks of pork baby back ribs 2 cups of dark rum – (500ml) 1 cinnamon stick Dry Jerk Rub 2 tablespoons of chilli powder – (30ml) 2 tablespoons of dried chives – (30ml) 2 tablespoons of dried onion flakes – (30ml) 2 tablespoons of coarse salt – (30ml) 2 teaspoons of ground coriander – (10ml) 2 teaspoons of ground ginger – (10ml) 1 teaspoon of freshly ground black pepper – (5ml) 1 teaspoon of ground allspice – (5ml) ½ teaspoon of ground cinnamon – (2.5ml) ¼ teaspoon of ground cloves – (1.25ml) ¼ teaspoon of ground nutmeg – (1.25ml)

2 cups of hickory flavoured wood chips – soaking for ½ hour.
1 cup of dried hickory flavoured wood chips

Place rib with dark rum and cinnamon stick into large sealable plastic bag(s) and let marinate for 3 hours in the refrigerator.

Combine chilli powder, chives, onion flakes, salt, coriander, ginger, black pepper, allspice, cinnamon, cloves and nutmeg and ground until you have a fine powder.

Drain rib’s from dark rum marinate and pat dry with paper towel.

Rub dry marinade over ribs and place back into the fridge to finish marinating for at least 1 hour.

Preheat grill to high.

Squeeze the soaking chips dry and combine with the dry chips. Place the chip mixture into a double layer of foil. Close the foil around the chips to make a small package. Poke holes in the foil package on both sides and place directly on top of the coals or gas flame. When the package starts smoking reduce the heat to medium.

Arrange ribs onto hot grate, over the drip pan. Cover and let smoke cook for 2 hours or until ribs meat is very tender and has shrunk back from the ends of the bones.

Yields: 4 servings
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CHICKEN WITH WILD WEST SAUCE Wild West Paste 4 tablespoons of room temperature butter – (60ml) 4 tablespoons of Worcestershire Sauce – (60ml) 2 tablespoons of paprika – (30ml) 2 tablespoons of finely diced canned Chipotle chilli peppers in adobo sauce 1 teaspoon of dry mustard – (5ml) 1 teaspoon of garlic salt – (5ml) 1 teaspoon of lemon pepper – (5ml) 2 (3) pound whole chickens – halved

Wild West Baste
6 tablespoons of Worcestershire sauce – (90ml)
3 tablespoons of water – (45ml)
1 teaspoon of dry mustard – (5ml)

Combine Wild West paste ingredients and massage the chicken halves thoroughly. Rub the paste inside and out working it as far as possible under the skin without tearing the skin. Place the chicken halves into plastic bags and refrigerate.

Remove chicken from fridge and let stand covered at room temperature for about 30 minutes.

Bring grill to a medium heat – (4 to5 five seconds with hand test).

Mix Wild West baste ingredients and place in a spray bottle or in a dish with a basting brush and set aside.

Transfer chicken to grill and cook skin side up and covered for 20 minutes Do not flip the chicken during this period. Continue to cook the chicken for an additional 30 to 40 minutes, turning every 10 minutes and ending with the chicken skin side down for a finial crisping.

Brush the chicken with Wild West basting sauce about halfway through the cooking process.

Yields: 4 servings
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