Any Opening day Recipes?

Originally posted by skeetskeet:

2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce (such as Frank's Red Hot®)
1 1/2 cups shredded Cheddar cheese

melt and blend all together in a pot... great with crackers or chips

Originally posted by Memphis9er:
Memphis Style Pork Spareribs

Procure yourself 2-3 racks of St. Louis cut spare ribs. If you cannot find them just get regular ribs and follow the instructions here



You will need to prepare this rub beforehand

Memphis Dry Rub combine the following


1/4 cup paprika, the smoky Hungarian style is best, but either will work.
2 tablespoons of salt
2 tablespoons of onion powder
2 tablespoons of granulated garlic
1 tablespoon ancho chile powder
2 tablespoons of freshly ground black pepper
1-2 tablespoons of cayenne (you can adjust the cayenne to your heat tolerance level)
1/4 cup of turbinado sugar (substitute a 50-50 mix of granulated cane and brown sugar if you cannot find turbinado)

You will also need to make a mixture of 1 part molasses to 3 parts apple cider vinegar in a spray bottle. We have also used straight coca cola for the spray and it works almost as well.

Liberally coat the ribs on both sides rubbing the mixture into the meat. Let sit for a few minutes until the rub appears moist. Place over indirect heat on your grill or smoker( use hickory and/or oak for smoking please) for 3-4 hours until the meat draws back from the ends of the bones, spraying regularly with the molasses cider mixture.

Enjoy, this recipe and procedure have placed highly in the Memphis in May ribs category on more than one occasion.

Originally posted by NineFourNiner:
Keeping in simple this year - chicken wings and brats.

Originally posted by JiksJuicy:

Originally posted by NineFourNiner:
Keeping in simple this year - chicken wings and brats.

Besides a beer what more do you really need?

Originally posted by ninertico:
NVM...must find recipe...from camping this summer, brand new.

Italian Rice w/ Bay Shrimp

2 cups of Jasmine Rice, not the reg.
One bunch of Italian parsley, finely chopped
Three cloves of garlic, finely chopped
1/2 red onion, finely chopped
1/2 cube of butter
2 tablespoons of olive oil
1 teaspoon of sea salt
couple of turns of the pepper grinder
one can of peas and carrots
one pkg of bay shrimp at the fresh fish section, washed, strained, patted dry with paper towel.
4 cups of Chicken Stock

Turn on Lrg Burner to low-high heat
Add Butter and Olive oil, melt butter
Once butter has melted and galic, onion, parsley, salt and pepper
Stir ingredients for four mins
Turn burn to high heat
Add rice and stir continuously until the rice is completely covered in the yummy, turning just a hint of off white, about 2-3min
Add chicken Stock, making sure to stir completely.
Once at a boil, turn the burner to low-med heat and cover (DO NOT UNCOVER UNTIL DONE)
Cook for 20 mins.
Once done, slowly stir in shrimp and can of peas and carrots.
Cover and let stand five min.

Serve with favorite grilled steak or chicken.

Bon Appetit

Originally posted by mike9er:

Now do you put this in the oven or the microwave? For how long and how high? And can I sub with tuna?

Originally posted by DaveWilcox:
Is this Rendezvous rub?

Originally posted by Memphis9er:

Originally posted by DaveWilcox:
Is this Rendezvous rub?

No, it is closer to Jim Neely's Interstate. Rendezvous rub is not very good in my honest opinion. That place is mostly famous to out of towners. They put coriander, mustard and bay in their rub, I guarantee this one is better.

Originally posted by DaveWilcox:
Great... I am going to try it on the Big Green Egg!!!