McCarty Metro Recipe Page The McCarty Metro's new recipe section are favorite dishes submitted by our readers. Here is your chance to share your favorite recipe, or just show off to the rest of the world. Each month has a theme. Send in your recipes (as many as you wish), but stick to the next month's theme. Below, you will find what each month has planned, and a submission form. I would like to get at least one recipe from every reader.. . "So what's the deal with brunch, I mean that if it's a combination of breakfast and lunch, how comes there's no lupper or no linner."
-Jerry Seinfeld |
June Submitted BBQ Dishes
. | Dish & Chef | Ingredients | Directions | Whiskey BBQ Sauce
-Chrissy | 2 C Catsup
1/3 C Whiskey (Bourbon is great!)
1/4 C Sugar
1/4 C Lime or Lemon Juice
2 Tbsp. Mustard
2 Tbsp. Worcestershire Sauce
2 tsp. Hot Sauce
Salt, Pepper and Garlic, to taste. | Shake or Mix ingredients together. Let stand to meld flavors. Drizzle or brush over meat while cooking. | Beer Can Chicken BBQ Recipe
-Kelly | For the rub: 1 teaspoon dry mustard
1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon granulated garlic
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 whole chicken, 4 to 5 pounds
2 teaspoons vegetable oil
1 can (16 ounces) beer (tall boy) | To make the rub: In a small bowl combine the rub ingredients. Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Lightly spray or brush all over with the vegetable oil and season, inside and out, with the rub. Open the beer can and drink half of the beer. Set the half-full can on a flat surface and slide the chicken over the top so the can fits inside the cavity. Transfer the bird to the grill, keeping the can upright. Balance the bird on its two legs and the can. Grill over Indirect Medium heat until the juices run clear and the internal temp reaches 170°F in the breast and 180°F in the thickest part of the thigh, 1-1/4 to 1-1/2 hours. Wearing barbecue mitts, carefully remove the chicken and the can from the grill, being careful not to spill the beer – it will be hot. Let the chicken rest for about 10 minutes before lifting it from the can. Discard the beer. Cut the chicken into serving pieces. Serve warm. | Molten Marshmallow
Steve-O | One Marshmallow
One pointed Stick | Pierce the Marshmallow with the pointed stick. Hold it above the hot charcoal until it begins to bubble. Pull back and offer to someone else. | | | | | | | | | | | | |
| . | . | July Is Salad Month
. January
Soup | February
Dessert | March
Ethnic Dish | April
Brunch Dish | May
Chicken | June
BBQ | July
Salad | August
Your Choice | September
30 Min. Meal | October
Casserole | November
Side Dish | December
Cookies |
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