"To teach and promote the art of quality barbecue
 while benefiting charitable
organizations"

Recipes

Fat Italian

Ingredients

  • 1 lb bulk Italian Sausage
  • 3 Tablespoons pizza sauce or Italian style sauce
  • 2 slices provolone cheese
  • 3 slices Genoa salami
  • 2 slices capicola ham
  • 1-2 slices tavern ham
  • 5 slices pepperoni
  • ¼ large sweet onion, thinly sliced
  • ¼ green bell pepper, thinly sliced
  • ¼ cup banana peppers
  • ½ cup sub dressing or Italian dressing
  • 1-12 inch sub roll
  • BBQ seasoning rub of your choice (optional)

 

Directions

  1. Place sweet onion, bell pepper and banana pepper in a non reactive bowl and add sub dressing until the vegetables are covered.  Cover and place into refrigerator for about 30 minutes.
  2.  Tear off about 12 inches of plastic wrap and lay it flat on a counter or cookie sheet
  3. Spread the sausage out on the wrap as thinly as possible.  ¼ to ½ inch is best
  4. Spread 2 or 3 tablespoons of pizza sauce on the sausage
  5. Layer on ham, capp1cola ham, Genoa salami, pepperoni and cheese evenly over the sausage
  6. Top with marinated vegetables spread out evenly over the meats
  7. Roll the sausage together into a chub until the edges meet
  8. Pinch the edges of the roll on all sides until sealed
  9. Shake a good coating of your favorite BBQ Rub
  10. Put on a medium heat grill for about 1 hour or until it’s cooked thoroughly - 165 internal temperature.
  11. Remove from the grill and let rest on the counter while you prepare the toasted roll.
  12. Cut a sub roll into coins
  13. Put bread coins on the grill until one side is toasted.  About 2 minutes.  Flip,coat with 1 tablespoon of pizza sauce, and continue to toast about 2 minutes
  14. Cut the Fat Guido into slices, put on toasted sub roll, and serve with some warm pizza sauce for dipping.

 

Fire Roasted Sweet Corn

Ingredients

  • 4 ears sweet corn
  • 2 tablespoons corn oil
  • ½ cup Mayonnaise
  • 2 Chipotles in Adobo, finely chopped
  • 1 tablespoon Adobo sauce
  • 1 lime quartered
  • 1/2 cup cotija or parmesan cheese

Directions

  1.  Preheat a grill pan. Rub corn with oil and place on the grill pan, turning corn so all sides are charred, about 6 to 10 minutes.
  2.  Meanwhile, mix together mayonnaise, chopped chipotles, and adobo sauce in a nonreactive bowl. Remove corn from grill and brush with the mayonnaise mixture.
  3.  Top with cheese
  4.  Serve with lime quarters to squeeze over corn.

 

Fire it up!  Salsa

 Ingredients

  • ½ large sweet onion, cut through its equator in one piece
  • 1 -2 fresh jalapeno peppers
  • 2 pounds Roma tomatoes
  • 3 tablespoons cilantro, finely chopped
  • 2 garlic cloves, roasted*
  • 1 ½ teaspoons salt or to taste
  • Juice of 1 lime

Directions

  1. Heat a grill to high heat. 
  2. Coat the onion and jalapeño with oil. 
  3. Grill the onion, jalapeño, and tomatoes over high heat until the surfaces are brown and there is some char evident.  The jalapeños will take about 5-6 minutes, the onion and tomatoes about 10 – 15 minutes.  The tomato skins will split.
  4. Trim and discard the stem from the onion and remove the skin, stem and seeds from the jalapeno.  Remove as much of the skin from the tomato as you can. 
  5. Place all ingredients in a blender and pulse to the consistency you desire. 
  6. Salsa recipes are always loose.  If you like your salsa spicy, leave the seeds and ribs in the jalapeño , add more, or use a hotter pepper. 

 

*Roasted Garlic:  Heat a clean grill medium high heat.  Cut off the top of the garlic head to expose the garlic cloves.  Make a “dish” out of Aluminum foil to hold the garlic head.  Drizzle the top of the garlic head with olive oil and sprinkle on some salt.   Place on the grill for about 15 minutes or until the garlic is a gold color and tender.  The flavor of roasted garlic is much milder and mellow than fresh.

Grilled Shrimp on Pineapple Planks

 Ingredients

  • 1 lb large shrimp
  • 1 ripe fresh pineapple, crown removed and peeled
  • ¼ cup olive oil
  • ½ cup sweet BBQ Sauce
  • 2 or more Tablespoons BBQ Rub
  • 1 lime cut into wedges

Directions

  1. Soak about 20 toothpicks or 10 skewers in enough water to cover for about 30 minutes
  2. Cut pineapple into disks about ¼ - ½ inch thick
  3. Brush each disk with olive oil to cover both sides
  4. Peel and devein the shrimp if needed
  5. Skewer the shrimp on to the toothpicks in pairs
  6. Sprinkle shrimp with BBQ rub on both sides and set aside
  7. Sprinkle pineapple disk with BBQ rub on both sides and set aside
  8. Heat a clean grill to medium high heat
  9. Lay pineapple disks on the grill
  10. Lay 4 – 8 shrimp on top of pineapple disk
  11. Close lid and grill for about 20 minutes
  12. Flip the pineapple disk and the shrimp
  13. Close lid and grill for about 15 minutes
  14. Glaze pineapple and shrimp with BBQ Sauce
  15. Let the sauce set about 5 minutes remove from grill squeeze lime over shrimp and let cool 3 – 5 minutes
  16. Serve on a plate with fresh salsa and cilantro as a garnish