Famous Dave's Burgers

Stuffed Portobello Mushrooms

8 large portobello mushrooms
1 Tbs olive oil
2 red bell peppers, seeded and finely chopped
2 green bell peppers, seeded and finely chopped
1 large onion finely chopped
3 scallions (spring onions), green and white parts, thinly sliced
5 to 8 cloves of garlic, finely chopped, to taste
1/2 tsp oregano
1/2 tsp dried basil
1/2 tsp thyme
salt and pepper to taste
6 ounces mozzerella cheese

Remove the stems from the mushrooms, chop and reserve. Place the whole mushroom caps smooth side down on a lightly greased baking sheet and bake in a preheated 425 F. oven for 15 minutes. Meanwhile, heat the oil in a skillet over moderate heat and saute the mushroom stems, bell peppers, onions, scallions, and garlic until tender, 8 to 10 minutes. Add the herbs and cook an additional 2 minutes. Spoon the vegetable mixture into the mushroom caps and top with the cheese. Bake an additional 10 minutes or until the mushrooms are tender and the cheese has melted. Serves: 4 (2 mushrooms per person).

Outdoor Cheesed Potatoes on the grill

3-4 lg baking potatoes pared & sliced
4 or 5 slices of bacon (crisp)
1 lg. onion (sliced) or
onion powder
2 cups (cubed) American, Cheddar or Blue Cheese
1/2 cup butter or margarine
salt & pepper to taste
Put potatoes onto a big piece of heavy duty foil & sprinkle with salt & pepper. Add onion & cheese cubes. Crumble bacon over. Slice butter over all. Mix together. Fold edges of foil leaving space for expansion. Seal well -- may double wrap. 45-50 min. on grill -turn.

Grilled Salmon

Here is a great salmon recipe for the grill.

Herb and Garlic Chicken Legs

Ingredients:
4 chicken legs
1/4 cup butter (real butter not margarine)
2 Tbsp finely chopped parsley
2 Tbsp finely chopped green onion
1 clove garlic, minced
Black pepper to taste
Vegetable oil

Loosen the skin at the thigh end of each chicken leg making a pocket. Cream together the butter, onion, parsley, garlic, and pepper. Divide the mixture into 4 parts and insert into the pockets under the skin. Press down on the skin to spread the butter mixture onto the leg meat. Brush the legs with vegetable oil.
Cook on grill at medium temp. Place the legs so the pocket with the butter is facing up.
Remember to keep a spray bottle filled with water nearby to control any flare ups.
Cook for about 20 minutes at medium setting. Turn chicken over and cook 20 minutes longer or until juices run clear when the meat is pierced with fork. Also, make sure the meat is no longer pink near the bone.

photo by Isaac Wedin



Maple Glazed Ribs

This recipe is for Pork spare ribs, baby backs and country style.
I use a gas grill or an electric smoker for cooking. I also use hickory wood chips for the smoke. For using in a gas grill you will need a small cast iron smoke box. You put the wood chips in it and sit it directly on the gas burner or very close to it. You will also want to put a disposable aluminum cake pan on the bottom rack of the grill and put some hot water in it, this will act as a drip pan to prevent flare ups. It also keeps the meat moist while cooking.
Now for the rib rub. This recipe makes 3 cups but for one slab of ribs you're only going to need 1 tablespoon per side. So, you may want to cut the measurements in half. Even then you will probably have more than you need. Just store the extra in a plastic container or freezer bag. Ok, here is the rub:

Ingredients
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup paprika
1/4 cup salt
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons ground rosemary

"note": if you can't find ground rosemary just crush it up in a glass bowl using a small cup or glass to make it as fine as possible.

Put at least 1 Tablespoon of the rub on each side of your slab of ribs, maybe a little more. Work it in really good. For country style ribs, just sprinkle both sides of each piece and rub it into the meat.

Now refrigerate overnight.

Next day, ready to cook. Put the wood chips in. Don't soak in water. They always tell you this but it just takes longer for the wood to start smoking if you do. Put water pan on bottom rack and fill with hot water. Start the grill with burners on high. You want to get the wood to start smoking before you put on the meat. Once the wood chips start smoking, put your ribs on the top rack and then turn the burners down to low.

Now, how long do I cook them?

Some people will cook spare ribs for 5 to 6 hrs and baby backs 3 to 4 hrs. Personally, I just can't wait that long. I get hungrier and hungrier as I smell them cooking. So, in my smoker I usually cook them 3 hrs. at 225 degrees. On the grill maybe only 2 or 2 1/2 hrs. You want them tender but not falling off the bone, so you may want to experiment to get them just right on your own grill or smoker.

Now, you say "what about the maple glaze that is in the title of this recipe?"

OK, about a 1/2 hr before they are done, brush both sides of the ribs with maple syrup. Brush it on thick and then let them finish cooking. Just make sure you have the water pan under them otherwise the sugary syrup will burn if exposed to the direct flame.

Now take off the ribs and let them rest a few minutes before eating. Cut into smaller sections and serve.

Enjoy.

Country style ribs on the grill.

Deep Fried Turkey

If you've never had deep fried turkey, you are really missing out on some excellent tasting bird. Here are a couple of links with instructions and recipes. Be safe and enjoy.
Deep fried turkey
The BBQ Shack

Chuckwagon Steak

2 lbs beef chuck blade steak - 1 1/2 inches thick
1/3 cup vegetable oil
1/3 cup wine vinegar
1 tsp garlic powder
2 tsp Worcestershire sauce
1/2 tsp dried rosemary "ground"
1/2 tsp salt
1/4 tsp pepper

Pierce meat with large fork in several spots on both sides and then place in large plastic bag. Combine ingredients, mix well and pour over meat. Close bag tightly squeezing out air. Marinate in refrigerator for at least 6 hours or over night. Reserve some of the marinade for basting and refrigerate also.
For a nice smokey flavor add about 1/2 cup of wood chips "mesquite or hickory" to small smoke box and set directly on top of the burner.
Place a 12" x 10" or larger heavy duty foil pan in center of grill. Fill with hot water. This will be your drip pan which will prevent flare ups and also keep the meat moist.
Remove meat from marinade and place on top rack above the drip pan. Close hood and cook on medium setting. Brush occasionally with your reserved marinade.
Cook for 18 to 20 minutes per side for a medium rare steak, 25 minutes per side for medium.
To serve, cut diagonally into thin slices or as thick as you like. Enjoy.