Isn’t it time for an epic cookout? Whether you’re a novice or an expert, these recipes from Chef Jim Nadeau at College Square Hy-Vee are sure to get you all fired up.
His lengthy resume includes memberships in the National Barbecue Association and Kansas City Barbeque Society.
So read on for some his favorite marinades, brines and rubs, and add these recipes for baby back ribs, chicken breasts and sausage to your repertoire.
Smoked Baby Back Ribs
2 2-2 1/2 pound racks baby back pork ribs
1 cup of Dry Pork and Chicken Rub, recipe below
Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use.
Place the ribs in a preheated smoker at 240 F, loaded with hickory wood and smoke for 2 ½ to 3 hours or until ribs are tender . Remove from smoker; they are ready to eat or hold hot for later service.
Pork and Chicken Dry Rub
- ½ teaspoon celery salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground white pepper
- 1 teaspoon cayenne
- 1 teaspoon lemon pepper
- ½ teaspoon ground thyme
- 1 teaspoon dried parsley
- 1 teaspoon chili powder
- 3 teaspoons paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon white sugar
- 1 teaspoon cumin
- 1 teaspoon Country Time Lemonade
- 1 teaspoon salt
Cpm bommbine all ingredients into a jar. Close the lid; shake to mix
Simple Grilled Chicken Breasts
1 to 1 ½ pounds boneless chicken breasts
¼ pound butter, melted
Pinch salt and pepper
Preheat gas grill on high. Brush melted butter on all pieces. Lightly salt and pepper. Grill over high heat until lightly browned, turning twice while cooking and lightly basting with butter each time to keep meat moist. Takes 8 to 12 minutes.
Grilled Sausage with Pepper and Onion
3 pounds sweet sausage or brats
Several cans of beer
In large skille, place sausage and enough beer to cover Bring to a boil, reduce heat and cover and simmer 8-10 minutes. Drain and cut sausage in to 3 to 4 pieces. Grill 6 inches from heat source 10 to 13 minutes, turning occasionally until no pink color remains. Place on large platter with pepper and onions sauté.
Pepper and Onion Saute
2 tablespoons olive oil
3 pounds onions, cut into fourths
3 pounds bell peppers, red, green or yellow cut into large cubes
In large skillet, heat oil over medium heat. Add onions and peppers and cook stirring occasionally until vegetables are tender. Arrange with sausage on platter.
Smoked Salmon with Dry Rub
1 cup brown sugar
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon granulated garlic
1 tablespoon chili powder
1 tablespoon celery salt
1 tablespoon salt
½ tablespoon ground cayenne pepper
½ tablespoon ground white pepper
½ tablespoon ground black pepper
1 tablespoon ground thyme
1 tablespoon ground mustard
3 pounds salmon filet, skin-on, and pin bones removed
Preheat smoker to 220 F with hickory wood. Combine all dry ingredients bowl and mix well.
Lay salmon filet, skin side down, on a sheet pan and rub dry spice mixture onto the exposed flesh of the filet. Remove seasoned salmon filet from sheet pan and place in smoker.
Smoke salmon for 45 minutes or until internal temperature is 145 F. Remove from smoker and cool in refrigerator until it has reached an internal temperature of 40 F or lower.
Recipe from McCormick
Smoked Salmon Brine
4 quarts water
1 ½ cup kosher salt
½ teaspoon ground ginger
1 teaspoon oregano leaves
3 bay leaves
4 tablespoons cracked black pepper
2 cups sugar
Mix ingredients together. It will brine 8 salmon filets.
Jerk Pork Marinade
1/2 cup chopped scallion
4 Serrano or jalapeño chilies, chopped with seeds, or 1/2 Scotch bonnet chile, chopped without seeds
1 tablespoon soy sauce
1 tablespoon fresh lime juice
2 teaspoons ground allspice
1 garlic clove, chopped
1 teaspoon coarse salt
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
Mix all ingredients together in a sealable plastic bag. Refrigerate. To use marinade, place pork in a dish and cover with marinade. Chill at least 3 hours or overnight. Remove meat from marinade, pat dry. Prepare grill and grill to desired doneness. Discard marinade.
Beer Lemon-Thyme Chicken marinade
1 shallot, minced
½ teaspoon chopped garlic
2 tablespoons cracked black pepper
1 juice of lemon
½ tablespoons balsamic vinegar
1 tablespoons dijon mustard
2 cups salad oil
1 cup beer
1 tablespoon chopped fresh thyme (optional)
1 tablespoon pork rub
Combine first 10 ingredients in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator 3 hours, turning bag occasionally. Remove the chicken from bag; discard marinade.
Prepare grill to medium-high. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until done.
Chicken Sate Marinade
2 tablespoons chopped garlic
1 tablespoons chopped ginger
2 tablespoons sambal oleek
1 cup soy sauce
1 cup sesame oil
1 ½ cup salad oil
1 bunch cilantro, chopped fine
1 leek, cleaned, chopped fine
Mix together all ingredients in large bowl; mix well.
Soak bamboo skewers in water for 10 minute. Weave pieces of boneless, skinless chicken onto skewers. Place in zip-top plastic bag. Pour marinade over chicken pieces, close bag and refrigerate for at least 2 hours and no more than 8. Remove skewers from bag and discard marinade. Prepare grill, and cook chicken to 160 F internal temperature.
Beef Dry Rub
½ teaspoon celery salt
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon cayenne pepper
1 teaspoon lemon pepper
½ teaspoon ground thyme
½ teaspoon oregano
1 teaspoon dried parsley
1 teaspoon chili powder
3 teaspoons paprika
½ teaspoon garlic powder
1 teaspoon sugar
1 teaspoon cumin
1 teaspoon Country Time Lemonade
1 teaspoon salt
Combine all ingredients in a jar. Close the lid, and shake to mix.