John Coon of House of Q's Grilling Tips & Recipes

John Coon of House of Q's Grilling Tips & Recipes

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John Coon of House of Q's Grilling Tips & Recipes
jcooncompanies@aol.com, Houseofqonline.com, (205) 369-8330

Chipotle Lime Grilled Corn  
       *    Rinse and pat dry 6-10 fresh ears of corn
       *    Rub with chili powder and sea salt
       *    Place on grill at 300 degrees for about 10-15 min, rotating
       *    After 10 min add small amounts of butter mixture, see below
     Butter Mixture
       *    Soften 2 sticks of sweet cream butter in medium size bowl
       *    Chop fine 1 bunch of cilantro and add to bowl
       *    Add 3 TSP of garlic, minced
       *    Add fresh ground salt & pepper to taste
       *    Add 2 TSP of ground chipotle pepper
       *    Add the zest and juice of 2 limes
       *    Mix till creamy consistency and apply in small amounts
NOTE: Zest another lime over the corn when finished, you could also add a fine grated parmesan cheese if desired to finish


Grilled Summer Salad
•    Whole stalk Romaine lettuce; rinse and pat dry
•    Brush apply olive oil
•    Sprinkle heavily with sea salt and cracked black pepper
•    Be sure grill is clean & hot, 300 degrees
•    Place lettuce on grill or grill grate
•    Grill 5 minutes on each side
•    Drizzle with balsamic vinegar or dressing
•    Add crumbled blue cheese and bacon
•    Serve whole warm off the grill


St. Louis Cut Spare Ribs
•    1 – 3 slabs; rinse and pat dry
•    Pull membrane off the backside of the bones with a paper towel
•    Apply BBQ seasoning on both sides
•    Add cherry wood chunks to your fire
•    Cook on smoker at 290 degrees for 2.5 hours unwrapped
•    Prepare 2 sheets of foil; 3 lines of squeezed butter or Parkay and 2 lines of honey with a light dusting of BBQ rub. Place meat bones up and return to the smoker 45 minutes to an hour.
    Easy way to check for desired tenderness is look for a tear around the bone
Unwrap from foil and turn meat side up while remaining in foil and apply BBQ sauce with a brush. Leave on smoke for 10 minutes. Cut and enjoy.


Beef Ribs
•    1 – 3 slabs; rinse and pat dry
•    Pull membrane off the backside of the slab with a paper towel
•    Apply 1st layer with coarse garlic salt on both sides
•    Apply 2nd layer with fajita seasoning
•    Apply 3rd layer spicy BBQ seasoning
•    Add hickory or mesquite chunks to your fire
•    Cook on smoker at 275 degrees uncovered for 3 hours
•    Prepare 2 sheets of foil and place ribs on foil bones down,
•    Drizzle or brush with marinade. See below
•    Ribs back to smoker for approximately 1 hour
•    Sauce optional, most beef ribs are served with no sauce
Beef Marinade
    1 Cup Worcestershire Sauce
    ¼ Olive Oil
    2 Cups of canned beef stock
    2 Tbsp of spicy BBQ rub
    1 tsp each of garlic powder, cayenne and onion powder


Glazed Pork Tenderloin
    ¼ Cup kosher salt + 1 teaspoon
    2 TBSP of chipotle chili powder
    1 cup of brown sugar
    Mix together with ½ cup of olive oil to form a paste
    2 pounds pork loan, skin removed
    Cut slits ever 4" in loins to form a small pocket, insert a whole garlic clove in each slit, rub with paste
Preheat a grill or grill pan to medium heat. Place on hot grill to sear for 1 minute a side, the move to cooler grill or bun rack. Grill at 250 degrees for about 30 min, desired internal temp is 165 degrees. Slice pork and serve with warm glaze
Glaze:
    1 TBSP unsalted butter
    1 – 2 roasted jalapenos, seeded, minced, if desired
    1 TBSP chopped garlic
    ½ cup seedless raspberry preserves
    1 ¼ red wine - Merlot suggested - or cooking sherry
    ¼ cup of Karo syrup for a binder


Grilled Pineapple & Berry Delight
•    Slice pound cake in ½" slices
•    Slice fresh pineapple into wedges
•    Rinse fresh raspberries, put in bowl with sprinkled sugar overnight.
•    Place raspberries in skillet on grill in a cooler corner & simmer
•    Direct grill cake & pineapple for about 10-15 min
•    After 7 min, brush pineapple with balsamic vinegar and honey, mixed half and half
•    Place cake on bottom of plate, add pineapple and Raspberries, cover with vanilla ice cream and drizzle with caramel sauce


Classes
Let the House of Q help you with all your catering and fundraising needs large or small. Need to learn the Basics of BBQ? Sign up for our BBQ 101 cooking classes held all year long. Classes last around 6 hours and cover purchase to prep to plate. Various meats as well as how to build and maintain a fire. The next class is on July 12th. This is a hands on class to teach you the basics of grilling and smoking as well as meat selection, prep and the entire cooking process, fire building, maintaining temperatures of the pit as well as the internal temps of your products, when to pull them, rubs and seasonings, and injections and how to apply it to the meat. You will also learn about how to make rubs, injections , sauces & glazes and when to apply them. and you will cook salad,vegetables and a desert all on the flames. You will learn complete techniques for beef brisket, boston butts, spare ribs, chicken 3 ways, pork loin 4 ways, steaks, kabobs,pizza, grilled salad, 2 sides and a desert all on smokers & grills. The cost $250 per person, $100 for a second guest, $50 for a spouse, and $650 for groups of 4. Classes are at 20203 US Highway 11 North, Steele, AL 35987. For more information email or call 205-369-8330.

 

GDA Cooking - July 4, 2014

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