Roxy’s Go Big Red Grilling Recipes

Roxy15

Roxy15

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Grilled Bacon Ranch New Potatoes:

15 Small New Potatoes

5 Slices Bacon, Cut Into Thirds

***I Freeze The Bacon First, Then Cut Into Slices, It’s Much Easier That Way/You Can Do This Ahead Of Time

1-(1-oz.)-Pkg. Hidden Valley Ranch Dressing Mix

15 Toothpicks

Prepare an outdoor grill for low heat; lightly oil the grate.

Wrap each potato with a piece of bacon and secure with a toothpick.

Sprinkle the potatoes with Hidden Valley Ranch Dressing Mix.

Place the wrapped potatoes on the grill, turning the potatoes several times to allow the bacon to cook on all sides.

The potatoes will be done when the bacon is nice and crispy,  about 20-25 minutes.

Serve with Hidden Valley Ranch Dressing/BBQ Sauce/Or Your Favorite Dipping Sauce

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Grilled Breaded Mushrooms:

1-lb. Button Or Baby Portabello Mushrooms

4 Eggs, Beaten

1-(5-oz.)-Bag Ranch Flavored Croutons-(Ground In Food Processor)

Red Pepper Flakes, Ground Into The Crumbs)

Spray Of Olive Oil

1 Lemon Squeezed For Dipping Or Hidden Valley Ranch

Soak mushrooms in eggs.

Dredge them in Ranch Crouton Crumbs until completely coated.

Spray lightly with Olive Oil.

Cook indirect at high heat until golden brown.

Sprinkle with lemon and serve.

Dip in Hidden Valley Ranch(Opt.)

***You Can Use Butter Garlic Croutons 

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Bacon Ranch Potatoes:

10 Baby Red Potatoes, Thinly Sliced

2 Slices Bacon, Cooked & Crumbled

1 Packet Hidden Valley Ranch Dressing

Salt & Pepper

3 T. Margarine

Sour Cream

Spray 3 sheets of aluminum foil with cooking spray.  Evenly distribute the potatoes and bacon between them.  Sprinkle each with an even amount of the drt Hidden Valley Ranch Dressing-(using the whole pack.); add salt and pepper.

Add a tablespoon of margarine to each and wrap up tightly.

Grill 25-30 minutes or until potatoes are tender.  

Let sit 10 minutes-(still wrapped)-after removing from grill.

Serve with sour cream or Hidden Valley Ranch Dressing-(Your Favorite Dipping Sauce.)

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These grilled pork steaks turned out awesome last night!  The steaks were so large that I can make 2 meals out of one of them.  The meat market here has the best meat!  Pappy’s Choice Seasoning is in my opinion, the best seasoning to use when grilling meat.  Sprinkled some of it on the steaks with a little garlic salt and pepper.  

Served it with potato salad and carrot cake for dessert.

Here is a picture of the pork steaks and the seasoning and a link on amazon to buy it if you want.  

https://www.amazon.com/Pappys-Choice-Seasoning-Professional-Pack/dp/B002ODE1PQ/ref=asc_df_B002ODE1PQ/?tag=hyprod-20&linkCode=df0&hvadid=312176364929&hvpos=1o1&hvnetw=g&hvrand=16887490145770769415&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9031711&hvtargid=pla-568699160789&psc=1

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BBQ Ribs:

4 Cups White Distilled Vinegar

4 Cups Water

1/3 Cup Seasoning Rub-(Recipe Below)

2 Slabs Pork Loin Back Ribs

(Approximately 2-lbs. Each)

Seasoning Rub:

1/2 Cup Salt

1/4 Cup Pepper

1 T. Garlic Powder

1 T. Oregano

1 T. Celery Seed

1 T. Paprika

1 T. Chili Powder

Combine all ingredients; set aside.

Mix vinegar, water and seasoning together to make basting sauce.

Cook meat over direct heat in the grill, approximately 18-in. above the fire.  Coals should be at 325-350 degrees.  

Start ribs, bone side down, until nine side is golden brown.  Baste 2 times with basting sauce then flip slab and cook meat side down until this reaches a nice golden brown.

The meat is ready when it’s so hot you can’t touch it with your fingers, approximately 30 minutes per side.

Baste again and sprinkle with seasoning; serve.

 
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