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table of contents

In the Kitchen

Recipes featured...

Crabby Dave's Almost Famous Ribs
Crabby Dave's Beer Can Chicken
Tequila Lime Chicken
Fajita Seasoning
C Shift Heidelberger Burger
London Broil

Recipes

Crabby Dave’s Almost Famous Ribs

By Dave Sarazin

Marinade:
1 large bottle of Wishbone Italian dressing

Dry Rub:
2 cups light brown sugar
1 cup kosher salt
¾ cup sugar
½ cup garlic seasoning
½ cup Mrs. Dash
¼ cup chili powder
¼ cup lemon pepper
¼ cup celery salt
¼ cup salt
2 Tbsp. coarse ground black pepper
2 Tbsp. celery seeds
1 Tbsp. cayenne pepper
1 tsp. crushed cloves

Get some good racks of ribs (6 to 8 ribs per person). Remove the skirts if they are still attached and BE SURE to remove the membrane on the inside of the slabs. Marinate covered overnight in the Italian dressing. Allow 3 to 4 hours cooking time. Remove the ribs from the marinade and rub down all surfaces with the rub mixture. “Crabby Dave” prefers a Weber kettle, using an indirect heat source and a drip pan. The key is to keep the temperature at about 225 degrees Fahrenheit. Dave likes to throw in a chunk of soaked hickory for flavor. … Use a rack to keep the ribs vertical. Baste about once an hour with apple cider from a squirt bottle when you add charcoal. When the ribs are done, cover them away from heat for 15 minutes to let them rest. Split the ribs to make them easier to eat. USE YOUR FINGERS!

Crabby Dave’s Beer Can Chicken

By Dave Sarazin

Follow a standard beer can chicken recipe such as the one below, but put a couple teaspoons of the dry rub (see previous recipe) into the can of beer, pop or Hawaiian punch — and rub the chicken with the dry rub. “It’s so simple, you almost feel like you should rub some charcoal on your face so people will think you did something.”

1 can (12 ounces) beer
1 chicken (3 ½ to 4 pounds)
2 Tbsp. commercial barbecue rub
2 tsp. vegetable oil

You’ll also need:
2 cups wood chips or chunks (preferably hickory or cherry), soaked for 1 hour in water and/or beer to cover, then drained
Vertical chicken roaster (optional)

Pop the tab off the beer can. Pour half of the beer (3/4 cup) over the soaking wood chips or chunks, or reserve for another use. If cooking the chicken on the can, using a church key-style can opener, make 2 additional holes in its top. Set the can of beer aside. Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels. Sprinkle 1 teaspoon of the rub inside the body cavity and 1/2 teaspoon inside the neck cavity of the chicken. Drizzle the oil over the outside of the bird and rub or brush it all over the skin. Sprinkle the outside of the bird with 1 tablespoon of rub and rub it all over the skin. Spoon the remaining 1 1/2 teaspoons of rub into the beer through a hole in the top of the can. Don’t worry if the beer foams up: This is normal.

If cooking on a can: Hold the bird upright, with the opening of the body cavity at the bottom, and lower it onto the beer can so the can fits into the cavity. Pull the chicken legs forward to form a sort of tripod, so the bird stands upright. The rear leg of the tripod is the beer can. If cooking on a roaster: Fill it with the beer mixture and position the chicken on top, following the manufacturer’s instructions.

Tuck the tips of the wings behind the chicken’s back. Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium.

When ready to cook, if using a charcoal grill, toss all of the wood chips or chunks on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180°F on an instant-read meat thermometer inserted in the thickest part of a thigh, but not touching the bone), 11/4 to 11/2 hours. If using a charcoal grill, you’ll need to add 12 fresh coals per side after 1 hour. If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil.

If cooking on a can: Using tongs, hold the bird by the can and carefully transfer it in an upright position to a platter. If cooking on a roaster: Use oven mitts or pot holders to remove the bird from the grill while it’s still on the vertical roaster.

Let the chicken rest for 5 minutes, then carefully lift it off its support. Take care not to spill the hot beer or otherwise burn yourself. Halve, quarter, or carve the chicken and serve.

Tequila Lime Chicken

By Pam Wutz

Marinade:
1 cup water
1/3 cup teriyaki sauce
2 Tbsp. lime juice
2 tsp. garlic, minced
1 tsp. mesquite liquid smoke
½ tsp. salt
¼ tsp. ground ginger
4 boneless, skinless chicken breasts

Mexi-Ranch Dressing:
1/4 cup mayonnaise
¼ cup sour cream
1 Tbsp. milk
2 tsp. tomato, minced
1 ½ tsp. white vinegar
1 tsp. jalapeno, minced
1 tsp. onion, minced
¼ tsp. dried parsley
¼ tsp. dried dill weed
1/8 tsp. salt
1/8 tsp. paprika
¼ tsp. Tabasco sauce
1/8 tsp. cayenne pepper
1/8 tsp. cumin
1/8 tsp. chili powder
Dash garlic powder
Dash black pepper

Pico de gallo:
2 medium tomatoes, diced
½ cup onion, diced
2 tsp. jalapeno pepper, chopped
2 tsp. fresh cilantro, minced
Pinch salt

Mix all ingredients for the marinade. Marinate chicken no longer than 3 to 4 hours or the citric acid in the lime juice may toughen the chicken. Mix all ingredients for the Mexi-Ranch Dressing in a blender until smooth; chill in refrigerator. Mix up Pico de gallo. Grill or broil chicken 3 to 5 minutes per side or until done. Add a layer of Mexi-Ranch Dressing and ¼ cup shredded cheese. Broil just until cheese is melted. Makes four servings.

Fajita Seasoning

2 Tbsp. chili powder
1 Tbsp. onion powder
1 Tbsp. crushed red pepper
1 Tbsp. cumin
1 Tbsp. salt
1/2 Tbsp. garlic powder
1 tsp. oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon Accent

Mix all ingredients together; store in an airtight container. To make fajitas, take pieces of boneless chicken, beef round and/or pork loin. Heavily apply the seasoning and then tenderize; let set 2-3 hours.

Place on a medium grill, about 8 minutes a side. Once done, slice thinly across the grain. Serve on tortillas with your favorite fajita fillers.

For a milder version, omit the cayenne, and reduce crushed red pepper to 1 teaspoon.
Yield: 1/2 cup

C Shift Heidelberger Burger

1 lb ground pork
1 lb ground beef
3/4 cup green pepper; finely minced
3/4 cup onion; finely minced
2 cloves garlic; finely minced
2 tsp. salt
1 tsp. black pepper

Mix ingredients well, form into patties, grill until well done. 160°F
2/3 cup of meat = 1/3 lb burger.
Yield: 6 servings

London Broil

3 lb top round steak, cut thick
1 Tbsp. oregano
1 Tbsp. brown sugar
1 tsp. Adolphs
1/2 tsp. Tabasco
1/4 cup teriyaki sauce
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 fresh ground pepper; (to taste)
1 Tbsp. red wine vinegar
1 tsp. lemon juice
3/4 cup onion; minced
2 cloves garlic

Combine all ingredients in a zip-lock bag. Marinate steak for at least 3 hours, but overnight is better. Place steak on a medium grill; baste with remaining marinade. Cook, turning occasionally until it reaches an internal temperature of 155° F (medium rare).Let rest 10 minutes then slice thinly across the grain.

Note: If you want to serve the marinade with the steak makes sure you boil it for at least 1 minute.
Yield: 6 servings