Archive for Recipes
World Class Tri Tip Steak on a Budget
Posted by: | CommentsWhen the temperatures top 100 and the shade on our fishing grounds has given way to glaring sun, fishing slows and the conversation often drifts to what ifs. More than once we’ve opined on our fly of choice, if we were allowed to fish with only one fly. My choice is the Prince Nymph, because of its ease of tying with low cost materials, and its versatility in presentation, speaking to its effectiveness with many fish.
Given the same choices for beef, I imagine many people would choose a Porterhouse or bone-in Rib Eye. Read More→
Watermelon Sangria
Posted by: | CommentsThis Sangria is definitely a light version, but for our hot Sacramento Valley it’s become a summer favorite among our friends.
This recipe uses fresh watermelon, which ties in with the watermelon vodka. You can easily substitute the fresh fruit for your preferred vodka flavor, which can be blueberry, passion fruit, grape, and others. Just be sure to match the fresh fruit to the vodka flavor. All the other ingredients remain static.
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Fish Tacos and the Secret Sauce
Posted by: | Comments“El Pescadorito!” The crewman on our dilapidated San Carlos Bay fish boat, chuckled as my 1o year old daughter landed her third Dolphinfish (Mahi Mahi) of the morning in one of our favorite fishing grounds on the Sea of Cortez. It was late morning, and we both said “yes” when asked if we were hungry. We had a pretty good idea of the ensuing fare.
Fish tacos are a favorite of many, yet so many of the recipes are neither authentic nor tasty. I’ve discovered that when trying to emulate food from a different culture, first consider Read More→
LC’s Super Tasty Low Fat Pinto Beans
Posted by: | CommentsBeans and barbeque pair up, and always have. Unfortunately, most bean recipes are loaded with sugars and fat, and at BBQ4Dummies we work hard to de-fat anything we can while still retaining a great taste. This recipe is usually paired with JR’s Smoked Rice. If you are health conscious, one half cup of each combined with your favorite BBQ sauce is a complete meal. Read More→
Pulled Pork Sliders with Cajun Slaw
Posted by: | CommentsPulled pork anything is very trendy now, but it’s one of the oldest BBQ specialties around. BBQ4Dummies strongly recommends pulled pork as your first attempt at BBQ. Barbequing a shoulder is incredibly easy and very forgiving. You have to try to screw this one up.
First, a little about the cut itself. A pork shoulder consists the upper portion of the hog’s front leg. There are two parts to the shoulder Read More→
Damn Close to Sonic’s Diet Cherry Limeade
Posted by: | CommentsWho would have thought that a little drive-in from Oklahoma would have taken America’s retro taste buds by storm? Is there anything more appealing that a Sonic Limeade on a hot summer’s day? After growing tired of driving 30 minutes to the nearest Sonic, I’m embarrassed to say that I made at least 10 runs at this recipe, using internet suggestions and tasting before I got this close. It’s not 100% Sonic, but it’s so close you don’t have to drive there. Now to work on that Super Breakfast Burrito! Read More→
Catfish Santa Fe
Posted by: | CommentsI’ve been grilling Catfish for nearly 20 years, and nearly always blackened. I like it because the farm-raised variety is readily available, relatively inexpensive ($5-$6 per pound in filets), and has a pleasant ,mild taste, unlike it’s “gamier” tasting cousin, the wild-caught Channel Cat which can be quite strong. Although at 50% fat with some cholesterol, farm raised Catfish isn’t quite as healthy as tuna or salmon, it absorbs spices and flavors beautifully and makes a great meal on occasion. Read More→
Smoked Chicken Salad–Low Fat and Amazing!
Posted by: | CommentsSometimes experimenting by throwing together some ingredients yields great tasting stuff, and this one worked so well I wanted to share it. Read More→
Darcy’s Grilled Zucchini Bruschetta
Posted by: | Comments
Darcy Goulart lives in Elk Grove, CA and is an Urban Planner
Slice zucchini and drizzle with a little olive oil and grill on each side to a texture that suits your liking (we like ours on the firm side so we grill each side for no more than 2-3 minutes).
Bruschetta (prepare ahead of time and let chill for about 15-20 minutes)
Mix together chopped tomatoes, red onion, parsley or basil and garlic (amont depends on your love for garlic) and salt/pepper to taste.
Top the zucchini with a spoon full of the bruschetta, add a little grated parmesan cheese and serve.
BBQ Pork Ribs Done Right
Posted by: | CommentsNot that I’m the final authority on ribs, but there are a few basic steps I’d like to share. Read More→