Sides on Patio Daddio BBQ

Fire-Roasted Pork Tenderloin with Corn Cakes & Apple-Rum Compote

Tue, 17 Jan 2012 05:25:00 +0000

Combine all of the rub ingredients in a small bowl, whisk well to combine, and set aside.

Make the brine by combining all of the ingredients, except the ice and cider in a large mixing bowl. Whisk until the sugar and salt are dissolved, then add the ice and cider.

Remove any silver skin and excess fat from each tenderloin. Put them in a large baking dish or zip-top bag and cover completely with the brine. Refrigerate for at least two, but no more than four hours.

Santa Maria Beans

Mon, 07 Oct 2013 05:49:00 +0000

Heat a stock pot over medium heat, add the bacon and cook until it just starts to crisp on the edges. Drain half of the rendered fat.

Add the onion and cook for about five minutes, or until the onion is translucent. Add the garlic and cook one minute longer. Pour in the beer and water, bring to a low boil for five minutes, then reduce the heat to a simmer.

Baked Mojo Fries

Sun, 09 Jan 2011 07:05:00 +0000

Preheat your oven to 375º.

Wash the potatoes, and dry them with paper towels.

Cut each potato in half lengthwise, then cut each half lengthwise into three equal wedges, and put them in a large mixing bowl.

Add the oil to the mixing bowl, reserving one tablespoon.

Toss the potatoes in the oil to coat them.

Combine the barbecue seasoning and corn starch in a small bowl, and mix well with a fork or small whisk.

Thanksgiving Stuffing Balls

Thu, 26 Nov 2009 07:07:00 +0000

Heat the olive oil in a medium saute pan over medium-high heat.

Add the celery and saute five minutes.

Add the onion and saute five minutes more.

Put the soup, broth, garlic salt, poultry seasoning and pepper in a large mixing bowl.

Add the sauteed celery and onion to the bowl and mix well.

Preheat your oven to 375º.

Add the stuffing cubes to the bowl and mix very well.

Grilled & Glazed Carrots

Mon, 13 Sep 2010 16:35:00 +0000

Combine the balsamic and honey in a small bowl, whisk to combine and set aside.

Peel, trim and slice the carrots in half horizontally.

Put them in a zip-top bag and seal, leaving about an inch unsealed.

Cook the carrots on high in the microwave for two minutes, or until they are slightly flexible. This shortens the grilling time greatly.

Note: You may need to adjust the cooking time depending on the size of your carrots and the power of your microwave.

The Bush Brothers Cookout & Giveaway

Thu, 26 May 2011 04:21:00 +0000

Split each head of lettuce lengthwise.

Spray the cut side of each half lightly with the canola oil, then season with salt and pepper to taste.

Grill each half, cut-side-down, over a hot direct fire for about 90 seconds.

Remove to a sheet pan, sprinkle evenly with the cheese and let cool.

Drizzle each half with an equal amount of dressing, serve and enjoy!

Strawberry-Balsamic Vinaigrette

Ingredients

1/2 cup Extra virgin olive oil

Killer Slaw

Wed, 01 Sep 2010 04:25:00 +0000

Combine all of the ingredients, except the slaw mix, in an extra-large mixing bowl.

Whisk the dressing until all of the ingredients are smooth and well-incorporated.

Add the slaw mixture and fold it in to coat it all evenly.

Cover, refrigerated, for at least two hours or overnight, stirring occasionally.

Serve and enjoy.

P.S. Here's the story behind the peanut butter.

I usually put roasted peanut oil in my slaw, but I couldn't find any locally and I was in a jam (no pun intended). So, I decided to simply use canola oil and peanut butter, since I was after a light peanut flavor.

Sweet, Tangy & Crunchy Slaw

Wed, 06 Jul 2011 20:47:00 +0000

Combine all of the ingredients, except the slaw in a large mixing bowl and whisk until the sugar is dissolved.

Add the slaw and fold to coat it all.

Cover and refrigerate for 3-6 hours, or overnight, stirring occasionally (whenever you think of it).

Serve and enjoy!

Easy, huh?

Cheesy Pesto Garlic Bread

Fri, 14 Feb 2014 18:44:00 +0000

I am a pasta freak! I am also a bread freak! It just so happens that good pasta requires good bread, and that's where this recipe comes in. This is really just a modified version of my previous Cheesy Garlic Bread recipe. Pretty creative naming, eh?

As I mentioned in the original recipe, the recipe makes more than you'll need for a loaf of bread, but since it's really just a compound butter there are all kinds of great ways to use it. A pat of compound butter melted on a steak is devine! Or, you could color a little outside the lines and use it to funkify a grilled cheese.

Barbecued Sweet Potatoes

Mon, 09 Nov 2009 04:12:00 +0000

Mix the sugar, pumpkin pie spice and half the black pepper in a small bowl.

Add the oil, salt and the remaining black pepper to a gallon size zip-top bag, seal, and slosh to combine.

Add the yams to the bag, remove the excess air, seal and leave at room temperature for an hour or two.

Start your fire and prepare for indirect cooking at 275º.

Add one small chunk of fruit wood (apple or cherry) to the fire about 10 minutes before you're ready to cook. Wood chips soaked for 30-60 minutes will work well, too. If you're using a gas grill, make a small smoker pouch.

Grilled Brussels Sprouts with Onion-Bacon Marmalade

Fri, 25 Nov 2011 19:46:00 +0000

Start your grill and prepare for direct cooking over medium heat (350º).

Trim 1/8" from the stem end of each sprout, and remove any loose leaves.

Put the sprouts in a zip-top bag, seal the bag halfway, and microwave on high for 3 minutes.

Mix the oil, salt and pepper with a fork in a small bowl, add the mixture to the bag and shake the bag gently to coat the sprouts.

Grilled Salad

Wed, 03 Mar 2010 04:31:00 +0000

Split each head of lettuce lengthwise.

Drizzle the cut side of each half evenly with a tablespoon or two of oil.

Season the cut side of each half with salt and pepper.

Grill each half, cut-side-down, over a hot direct fire for about 90 seconds.

Remove to a sheet pan, sprinkle evenly with the cheese and let cool.

Drizzle each half with an equal amount of dressing.

Southwest Slaw

Fri, 21 May 2010 05:04:00 +0000

Combine all of the dressing ingredients in a small mixing bowl with tall sides, or a large tumbler cup/glass.

Blend the ingredients well with a stick blender, then set aside.

Slice the green cabbage thin (just under 1/4") and put it in a large mixing bowl. You need about three cups.

Slice the red cabbage just like the green and add it to the mixing bowl. You need about 1 1/2 cups.

Southwest Creamed Corn

Tue, 05 Apr 2011 03:27:00 +0000

Start your grill and prepare for indirect cooking at medium-high heat (400-450º).

Roast the corn, turning occasionally, until some of the kernels start to brown and char.

Note: If you're using frozen corn, either partially thaw it, or expect additional cooking time.

Remove the ears to a platter, tent with foil, and let them rest about ten minutes.

Carefully cut the kernels off of each ear and put them in a large sauce pan.

Grilled Zucchini Fries

Fri, 09 Jul 2010 18:00:00 +0000

Wash the zucchini under cold water and drain well.

Trim about 1/8" from the stem of each squash.

Square each zucchini by removing a sliver from each side.

Combine the seasoning, oil, vinegar and pepper in a large zip-top bag.

Seal the bag and shake to combine the marinade ingredients.

Add the zucchini to the bag, seal, and set aside for one to two hours.

Prepare your grill for direct cooking at medium heat (about 350º).

Grilled Artichokes with Garlic-Chive Aioli

Sun, 15 May 2011 20:12:00 +0000

Combine all of the aioli ingredients in a small mixing bowl, whisk well, cover and refrigerate at least one hour to allow the flavors to marry.

Add about a gallon of cold water to a stock pot and stir in the lemon juice.

Rinse the artichokes well under cold water, then shake off the excess water.

Trim about 1/2" from the stem, and 1 1/2" from the top of one artichoke.

Spicy Grilled Hummus

Tue, 31 Jan 2012 05:13:00 +0000

Start your grill and prepare for direct cooking over medium heat (325-350º).

Wrap the edges of a fine mesh rack with foil to ensure the chickpeas don't roll off while grilling. The girls and I have dubbed this “the bean corral”.

Combined the chickpeas, garlic and 2 teaspoons of the oil in a medium mixing bowl and stir to coat.

Arrange the chickpeas, garlic and lemon halves on the rack. Keep the bowl handy for later.

Grilled Watermelon & Fennel Salad with Charred Lemon Vinaigrette

Fri, 19 Aug 2011 20:35:00 +0000

Quarter the watermelon slice, arrange the wedges in a single layer in a gallon zip-top bag, and freeze for about two hours.

Once the watermelon is frozen, and about 30 minutes before you're ready to serve, start your grill and prepare for direct cooking over medium-high heat (about 350-400º)

Cut out as much of the core of each fennel quarter as you can while leaving enough to hold the layers together.

Cucumber & Red Onion Salad

Sun, 27 Sep 2009 21:48:00 +0000

Combine all ingredients in a large mixing bowl.

Toss to combine all the ingredients, until the sugar and salt are dissolved.

Cover and refrigerate overnight (or at least three hours), tossing occasionally.

Serve and enjoy.

Beer-Battered Onion Rings

Mon, 02 Jan 2012 04:22:00 +0000

Add the buttermilk and hot sauce in a large flat-bottom container, and whisk well to combine.

Add the onion rings to the buttermilk mixture, arranging them so that they are submerged. Cover and refrigerate at least two hours, or overnight.

About 45 minutes before your ready to serve, heat the oil in a deep-fryer or a large heavy pot to 365º. I used an enameled cast iron Dutch oven.

Cheesy Garlic Bread

Thu, 03 Mar 2011 04:28:00 +0000

Who doesn't like great garlic bread? Yeah, pretty much nobody with normal taste buds. This recipe is packs a few extra ingredients (OK maybe a lot) that bring some new flavor dimensions to what can otherwise be mundane.

This bread is as comfortable alongside a nice grilled steak as it is with a plate of pasta, or even just a salad. You can even grill it (after it bakes) for a little more rustic flavor.

Beans For A Crowd

Fri, 28 Jan 2011 14:50:00 +0000

Preheat your oven to 325º.

Heat a medium pan over medium-high heat.

Add the bacon fat/oil and let heat 30 seconds.

Add the onions and cook until they are translucent and just barely starting to brown on the edges.

Remove the pan from the heat.

Add all of the other ingredients, except the beans, to the pan and stir to mix well.

Add the beans (do not drain them) to a large deep baking dish.

Grilled Ratatouille

Thu, 23 Aug 2012 05:14:00 +0000

Combine all of the ingredients, except the thyme, in a large mixing bowl and toss so that everything is coated with oil and well combined. Set aside.

Start your grill and prepare for direct cooking over medium heat (350-375º).

When the grill is ready, spread all of the vegetables on the grate in an even layer. Cook with the lid closed about five minutes. Keep the mixing bowl available.

Gently flip the pile of veggies over and cook, with the lid closed, about another 5-10 minutes, or until the peppers and onions are soft.

Funky Refried Beans

Fri, 23 Apr 2010 13:24:00 +0000

Heat the oil in a medium sauce pan.

Add the onions and saute until translucent.

Add the chile powder and saute until the onions just start to brown.

Add the Rotel and bring just to a simmer.

Add the beans and water then bring it back to a simmer.

Simmer covered for 30 minutes, stirring occasionally.

Mash the beans with a potato masher.