Here are the winning recipes from the Siouxland Master Griller website contest.
GRAND PRIZE RECIPE: Best BBQ Ribs by Robert Butler
1 rack of ribs
Cookies Dry Rub
Favorite BBQ Sauce
Take the rib and pull the back strap off. 24 hrs before ready to eat rub the rack of ribs down with Cookies Dry Rub mixture(or your favorite dry rum mixture). Make sure to coat the entire rib front and back. Let sit covered in the fridge for 24 or so hours. Take ribs out of fridge and put a ½ inch of brown sugar on the top of the ribs patting it in good so it is almost like a thick crust on entire front side of the ribs. Put ½ of inch water in a square cake pan then put cookie grates over pan. Place ribs on cookie grate and put both pans in the oven at 220 to 225 for two hours to two in ahalf hours. The water will keep the ribs nice and moist. Let cool for an hour or so in the fridge. Put the ribs on the grill splash as much BBQ Sauce as you want on them only cook about 5 minutes each side or until ribs are good and hot and the BBQ sauce has coated the entire rack of ribs. Cut and eat
RUNNER UP RECIPES:
Pizza on the Grill - By Dave Madsen
Our family loves to do pizza on the grill! Use any pre-made pizza crust, pile on your favorite toppings and put on the grill. Low heat is best, otherwise the crust will burn. We divide each crust into two halves, so everybody can make their own special kind of pizza. It's not really a recipe, but hope you enjoy it!
Maple Barbecued Chicken - By Aletha Bennett
4 skinless chicken thighs
3 tablespoons maple syrup
3 tablespoons chili sauce
1 tablespoon cider vinegar
1 tablespoon canola oil
2 teaspoon Dijon mustard
1 cup Apple Wood Chips
Soak Apple Chips in water for 30 minutes. Preheat grill. Combine syrup, chili sauce, vinegar and mustard together in a saucepan. Let simmer for
5 minutes. Brush chicken with the oil and season with salt and pepper.
Add wood chips to coals. Place chicken on grill and cook for 10−15 minutes or until fork tender. Turn occasionally and brush generously with sauce in the last few minutes before they are done.
Juicy Burgers - By Charles Gambell
2 pounds lean ground beef
1 beaten egg
3/4 c dry bread crumbs
1/4 c chopped onions
3 T beer (drink the rest)
2 T Worcestershire sauce
1/2 tsp seasoned salt
1/8 tsp cayenne pepper
Combine all the ingredients, makes 8 patties. Grill each side 5 minutes and put your favorite toppings with a fresh bun.
Grilled Trout - By Stacey Black
Trout on the grill! along with your fishing license a trout stamp can have you eating this recipe all summer and winter long if you freeze them,Bacon Creek stocks trout perodically and you can take home 5 a day. It's healthy and delicious. Just cut the head off and gut it, then take aluminom foil big enough to wrap it up use 2 tbsp butter to put inside the fish then put lemon juice over the whole thing and inside you can add dill if u like then fold it up in the foil completely covered and place on the grill for about 3 to 4 minutes and when the meat looks white it's done. the skin will peel right off and take the bone from the end and pull carefully sideways and the whole thing will come out just be careful of any bone peices that broke off and enjoy! use any seasonings that you like