Badazz Barbecued Bulbs Recipes

Steps:

• In a saucepan, sauté the onion and garlic in the butter.
• When the onions are transparent, add everything else.
• Bring to a boil and then simmer for about 15 minutes OR until you can't stand the amazing aroma!
• Store refrigerated.

Steps:

• Position a rack in the center of the oven and preheat to 475 degrees F.
• Pick 2 tablespoons of the tender green fronds from the tops of the fennel bulbs and set aside. Cut the remaining top and bottom from each fennel bulb, then cut the bulb in half lengthwise through the core. Use the tip of the knife to cut an upside-down "V" on the bottom of each bulb to remove most of the core, leaving just enough so the bulb stays intact. Cut each half through the core into wedges, about 1/4 inch thick.
• Add the fennel bulb, thyme, garlic, olive oil, red pepper flakes and 3/4 teaspoon salt to a large bowl and toss until evenly coated. Transfer to a rimmed baking sheet.
• Roast in the oven until the fennel is very tender and lightly browned in spots, 30 to 35 minutes. Transfer to a serving platter, top with the reserved fennel fronds and serve with the lemon wedges.

Steps:

• Place all the sauce ingredients in a small pan and cook over a low heat, stirring constantly, until well blended.
• Pinch each banger in the middle and twist to make two short bangers.
• Separate the two halves by cutting through the link with a sharp knife or kitchen scissors.
• You should now have 16 wee pudgy bangers.
• Season each with salt and pepper.
• Wrap each pudgy banger with a halved bacon rasher and then thread onto 4 skewers, alternating with the mushrooms.
• Brush each with a little oil and cook over hot coals for 15 minutes, turning from time to time and basting with the sauce.
• To serve- transfer to plates and drizzle a little of the remaining sauce over the top.
• Serve hot.

Steps:

• Combine all ingredients except chicken breasts. Add chicken breasts to marinade mixture and marinate chicken breasts in the refrigerator for 2 to 4 hours before grilling.
• Preheat grill. Place chicken breasts on the grill and cook until chicken is opaque in center, flipping twice during cooking, about 15 minutes total.

Steps:

• In a large saucepan, mix together the cola, tomato sauce, tomato paste, butter, Worcestershire sauce, brown sugar, molasses, cider and balsamic vinegars, steak sauce, and mustard. Season with chili powder, savory, onion powder, garlic salt, and hot pepper sauce, and stir to blend. Cook over low heat, stirring occasionally, until the mixture is thick enough to coat the back of a metal spoon.

Steps:

• Peel each onion and carefully cut into quarters, but make sure that the bases are still intact. In a small mixing bowl, mix together the butter, herbs, salt and pepper until well blended. Open up each onion (like a flower) and stuff each with one quarter of the butter mixture. Wrap each onion in heavy duty aluminum foil, sealing well, then place amongst the coals for 20 to 25 minutes until tender. Serve hot.

Steps:

• Wash the sausage casings thoroughly inside and out in running water, making sure they do not escape down the drain! Fill with tepid water, and leave to soak in the sink while preparing the sausage meat.
• Cut all the meat into 1" cubes, ready to mince using small holes.
• With the coarse blade in the mincer, pass all the fat through.
• Then change the blade to small and mince the lean meat.
• Grind the salt, pepper nutmeg sage and thyme in a spice mill until very fine. Mix all together thoroughly, taking care not to beat too vigorously, the meats should be completely homogenized.
• Take a small patty and cook it in a frying pan to check the seasoning. Re-season if needed.
• Slide the skins onto the filling tube and fit to the mincer. Fill the casings, taking care not to fill too tightly, or the sausages will burst when cooked.
• Twist into suitable sized links and hang up in a cool place to mature 24 hours before freezing or cooking.

Steps:

• In a large skillet, sauté the beef, onion, celery, green pepper, and garlic in olive oil until the beef is completely done.
• In the meantime, make a seasoning mixture by combining the Worcestershire sauce, Tabasco sauce, brown sugar, seasoning salt, pepper, vinegar, mustard, paprika, and chili powder in a measuring cup and mixing well.
• When the meat is done, add the seasoning mixture.
• Stir in well and cook for 20 minutes.
• Add the tomato sauce, Badazz BBQ sauce, liquid smoke, and chili sauce or ketchup.
• Bring to a boil, remove from heat, and transfer to a crockpot.
• Cover and simmer on low setting for several hours.