Hillbilly Caviar

2 15 oz cans black eyed peas
1 15 oz can white shoe peg corn
1 15oz can yellow corn
1 15oz can black beans
2 4oz cans green chilies
3 chopped tomatoes (can use canned)
1 bunch of green onion (red)
1 tbsp minced garlic (3)
1 chopped bell pepper
2 jalepeno peppers
1/2 cup fresh chopped parsley (Cilantro)
1 16 oz Italian Dressing

Drain, rinse beans and corn, add everything together. Refrigerate.

http://womenathome.typepad.com/becky/2006/05/texas_caviar.html

Mexican Fruit Salad

4 cups strawberries, hulled and halved (about 1 1/4 pounds)
2 cups mangoes, chunks
2 cups melon, chunks
1 cup pineapple chunk
1/2 cup fresh orange juice
1/4 cup fresh lime juice
1/4 cup tequila (optional)
1/4 cup sugar
1/2 teaspoon salt
1 -1 1/2 teaspoon dried dried ancho chile powder




Directions:

1. In large bowl, combine strawberries, mango, melon and pineapple. Add orange juice, lime juice, Tequila (if using) sugar, salt and chili powder to taste; mix well.

2. Chill at least 1 hour before serving.

Read more: http://www.food.com/recipe/mexican-fruit-salad-170186#ixzz1zfgv6DKS

Mexi-Corn

4 Ears Corn on the Cob Grilled
4 TBS Mayo
2 TBS Fresh Squeezed Lime Juice
1/2 Cup Crumbled Quesco Fresco
1/4 Cup Fresh Cilantro Chopped
1 TBS Cheyenne Pepper
1/4 Cup parmesan Cheese

Mix Mayo and Lime Juice. Grill Corn on the Cob. Once done husk corn and coat with mayo/lime mixture. Coat with Quesco Fresco and Pamesan Cheese. This should stick to the mayo mixture. Dust with cheyenne pepper and cilantro.  Enjoy

This is my take on a recipe offered by the food truck Concrete Cuisine. 

Banana Boats

2 bananas
1/4 cup semisweet chocolate chip
1/4 cup miniature marshmallows

1. Slit each banana lengthwise through the peel, making sure not to cut all the way through to the other side. Stuff the bananas with marshmallows and chocolate chips.
2. Wrap each banana in aluminum foil and cook over a fire, on the barbecue, or in a 300 degree oven for 5 minutes, or until chocolate is melted. Eat with a spoon.

A campfire classic. 

Devil-May-Care-Eggs

12 hard-boiled eggs
3 tblsps mayonnaise
2 tbplsps hot and spicy sweet pickles, chopped**
2 tblsps minced pickled jalapeno
2 tblsps minced fresh cilantro
1 tblsp plus 1 tsp Dijon mustard
1 tblsp minced green onion
1 to 2 tsps curry powder (optional)
salt to taste

**If you cant' find spicy sweet pickles, use regular sweet pickles and up the jalapeno.

Halve the eggs lengthwise. Remove the yolks and place them in a bowl. Reserve the egg whites. Using a fork, crumble the yolks. Stir in the remaning ingredients. Adjust the sesonings to taste.

Spoon the yolk mixture into the egg whites, or for a more festive look, pipe the mixture with a pastry tube. Refrigerate eggs, covered, unti serving time. Arrange on a platter surrounded by cilantro

By far my favoite Deviled Eggs recipe. It's too bad Laurie doesn't like Deviled Eggs or I would take these to every cookout.

I originally found this recipe in Smoke & Spice: Cooking With Smoke, The Real Way to Barbecue

Bobby Flay's Rib Rub

1 tablespoon cumin 1 tablespoon paprika 1 tablespoon granulated garlic 1 tablespoon granulated onion 1 tablespoon chili powder 1 tablespoon brown sugar  2 tablespoons kosher salt 1 teaspoon cayenne pepper 1 teaspoon black pepper 1 teaspoon white pepper One nice thing about this recipe is the paprika is not over powering.     Recipe by Bobby Flay

Wild Willy's Number Wunderful Rib Rub

3/4 cup Hungarian paprika
1/4 cup ground black pepper
1/8 cup salt
1/4 cup sugar
2 Tablespoons chili powder
2 Tablespoons garlic powder
2 Tablespoons onion powder
2 Teaspoons ground red cayenne pepper (you CAN add a
tad more if you want)

Mix all ingredients together and store in a Mason Jar.


I originally found this recipe in Smoke & Spice: Cooking With Smoke, The Real Way to Barbecue

Grilled Chicken BBQ Sauce

4TBS Butter
Half Can of Beer
Bottle of Open Pit BBQ Sauce
Favorite BBQ Seasoning

In sauce pan mix all ingredients and heat over low heat until butter is melted. Baste chicken every few minutes until chicken is done

Tyler Florence's Ultimate Chicken Brine

2 quarts water

2 tablespoons kosher salt

1/4 cup brown sugar

2 garlic cloves, smashed with the side of a large knife

4 sprigs fresh thyme

 1 bunch green onions (my addition)

Brine Chicken in 2 Gallon Ziplock back at room temperature for at least 2 hours

This is my adaption of Tyler Florence's Ultimate Chicken Brine. I added the green onions.  This is fantastic.  I will have to try the BBQ sauce soon.

http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-barbecued-chicken-recipe/index.html

BBQ Mist

In a spray bottle mix the following:

2-4 Sprigs of Fresh Thyme
1 Part Bourbon
1 Part Apple Juice
2 Parts Apple Cider Vinegar

Mist Ribs or Pork Butt every half hour.

Smoked Almonds

These are very similar to the Blue Diamond SmokeHouse Almonds. 

1/2 teaspoon Liquid Smoke
2 teaspoons water
1 1/2 cups shelled, unblanched almonds
2 teaspoons butter or margarine
1/2 teaspoon salt (more, if needed)

Mix together liquid smoke and water; pour over almonds and mix to cover all almonds. Place in shallow Pyrex pan; cover and let stand overnight.

The next day heat almonds in 300 degree F oven.

When they are warm, add about 1 teaspoon butter. Toss to coat almonds, adding more butter if necessary.

Roast for 40 to 45 minutes, stirring frequently. Sprinkle with salt to taste.

Cool and store in a covered container

I doubled the Liquid Smoke and they turned out perfect.

Original Recipes was found at The Recipe Link