Beer B Q Bull Horns Recipes

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BEER-B-Q BULL HORNS



Beer-B-Q Bull Horns image

Provided by Food Network

Categories     main-dish

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 15

1 cup sugar
3/4 cup freshly ground hops
1/4 cup freshly ground malted barley
1/4 cup ground cumin
1/4 cup kosher salt
2 tablespoons chili seasoning
2 tablespoons freshly ground black pepper
1 tablespoon celery salt
1 tablespoon hickory smoked salt
2 (12-ounce bottles) American lager beer
1 tablespoon extra-virgin olive oil
1 (18-ounce) bottle your favorite barbecue sauce
16 chicken wing drumettes
16 strips thinly sliced bacon
16 heavy duty toothpicks

Steps:

  • Preheat grill. If using charcoal, bank the charcoal on 1 side of grill. If using a gas cooker, light only one half of the grill.
  • In a large bowl, stir together the sugar, hops, malted barley, cumin, kosher salt, chili seasoning, pepper, celery salt, and smoked salt. Set aside.
  • In large bowl whisk 1 bottle of lager beer with 2 tablespoons of the spice mixture and the olive oil. Set aside.
  • In a saucepan, whisk together remaining bottle of lager beer and the barbecue sauce for a beer glaze.
  • For "bull horns", cut the skin and tendons around the base of the drumette. Push chicken meat up into a ball forming a "lollypop-like" shape. Wrap the ball of chicken meat with a strip of regular bacon. Secure the bacon to the drumette by skewering with a toothpick.
  • Place the bull horns in the bowl of marinade and refrigerate for at least 1 hour up to overnight.
  • Remove bull horns from marinade. Sprinkle generously with the spice mixture. Place on the indirect (unlit) side of the grill and close the cover.
  • Cook, turning occasionally, until chicken juices run clear and bacon is crispy, about 30 to 40 minutes.
  • Smother with the beer glaze, grill, turning often, to caramelize all over, about another 10 minutes.

BEER-B-Q RIBS FOR TWO



Beer-B-Q Ribs for Two image

This Beer-B-Q Sauce is heaven. You'll want to drink it, but let's not do that. Rather, let's slather it on some ribs and grill 'em up, because it's darn tasty that way! Also, I should mention that you shouldn't skip the dry rub-and-baking part. Yes, it means longer prep time, but really, the oven is doing all the work for two hours, and you'll achieve fall-off-the-bone ribs.

Provided by Food Network

Categories     main-dish

Time 3h25m

Yield 2 servings

Number Of Ingredients 17

2 1/4 pounds baby back ribs (about 2 racks)
2 tablespoons dark brown sugar
1 tablespoon chili powder
1 tablespoon sweet paprika
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
Kosher salt and ground black pepper
1/3 cup ketchup
1/4 cup plus 1 tablespoon stout beer
1 tablespoon honey
2 teaspoons Worcestershire sauce
1 teaspoon dark brown sugar
1/2 teaspoon yellow mustard
Pinch garlic powder
Pinch onion powder

Steps:

  • For the ribs: Position an oven rack in the middle of the oven and preheat to 325 degrees F. Line a large baking sheet with aluminum foil.
  • Remove the silver skin on the backside of the ribs and discard. Place the racks of ribs on the prepared baking sheet, meaty-side up. (If the racks of ribs are too long for your baking sheet, arrange on 2 lined baking sheets, cutting the racks in half as necessary.)
  • For the dry rub: In a small bowl, mix together the sugar, chili powder, paprika, garlic powder, onion powder, cayenne, cumin, 1 tablespoon salt and 1 teaspoon pepper. Sprinkle the rub generously on top of the ribs, saving just enough for a light rub on the underside. Tightly cover the entire baking sheet with another sheet of foil and bake until the meat falls easily off the bone when you pierce it with a fork, 2 1/2 hours.
  • For the beer-b-q sauce: Meanwhile combine the ketchup, beer, honey, Worcestershire, sugar, mustard, garlic powder and onion powder in a medium bowl and set aside.
  • Remove the ribs from the oven and let rest for 15 minutes. Meanwhile, preheat a grill for cooking at medium-high heat. Using a pastry brush, brush a medium layer of beer-b-q sauce on the meaty side of the ribs. Gently place the racks of ribs, meaty-side down, on the grill and cook until there is a nice char on the meat, 5 to 7 minutes. Remove from grill and let rest for another 5 minutes. Slice and serve with your favorite sides!

WORLD CHAMPION BAR-B-Q CHICKEN



World Champion Bar-B-Q Chicken image

Provided by Food Network

Categories     main-dish

Time 9h45m

Yield 4 servings

Number Of Ingredients 3

One 3- to 4-pound chicken rinsed, dried, and split in half
2 to 3 tablespoons your favorite rub (recommended: Wee Willy's Bar-B-Q Rub)
1 cup favorite BBQ sauce

Steps:

  • Apply rub liberally to both sides of the chicken, lightly wrap in plastic wrap and let marinate overnight in the refrigerator.
  • Next day: Start an indirect fire in the grill - medium heat. An indirect fire is when the fire is made only under half of the grill.
  • Place a drip pan filled with your favorite liquid under grill rack. Place the chicken on the grill, over the drip pan, skin side up. Cook for 50 to 90 minutes or until a thermometer reads 170 degrees F in the thigh.
  • Turn and baste with BBQ sauce. Cook 10 minutes. Turn back skin side up and baste again with BBQ sauce. Cook until 180 degrees F in the thigh. Remove the chicken from the grill let rest 10 minutes. Cut into pieces and serve.

STUFFED BULL'S HORN PEPPERS



Stuffed Bull's Horn Peppers image

Make and share this Stuffed Bull's Horn Peppers recipe from Food.com.

Provided by FionaPap

Categories     Peppers

Time 30m

Yield 10 serving(s)

Number Of Ingredients 6

10 large bull horn sweet peppers
2 lbs firm cheese, cut into thick slices (must not melt, cut shorter than the pepper length)
olive oil
white balsamic vinegar
grated garlic (optional)
salt

Steps:

  • Wash the peppers. Cut off the stems and remove the seeds from inside. Do not break or tear the pepper.
  • Puncture each pepper with a fork in 3-4 places. Stuff each pepper with the cheese. Avoid having any cheese sticking out of the top of your peppers.
  • Broil them over the BBQ, electric grill until tender. Avoid burning the skin.
  • When they are tender and the cheese is hot, place them in a deep dish and pour olive oil and balsamic vinigar over each one. Pour enough oil so that you can dip your bread into it.
  • Sprinkle the garlic (optional) and sprinkle with salt. Cover and let stand for a couple of hours, swirling them around gently once in a while.
  • Serve at room temperature. Can be stored in fridge for 3-4 days.

Nutrition Facts : Calories 342.9, Fat 22.7, SaturatedFat 14, Cholesterol 58.1, Sodium 879.6, Carbohydrate 17.4, Fiber 3.3, Sugar 6.9, Protein 19.5

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