CARNIVAL DAY BBQ

• Chicago Pizza Burgers
• Country Style Ribs
• Robbie's Orange Iced Tea
• BBQ Pogos

CHICAGO PIZZA BURGERS 2 pounds ground sirloin 1 cup chopped pepperoni (250ml) 1/3 cup grated Parmesan cheese (75ml) 2 tablespoons canned pizza sauce (30ml) 8 slices 1/8 inch provolone cheese Salt and pepper to taste 8 onion cheese buns Place sirloin, pepperoni, Parmesan cheese and pizza sauce into a large bowl. Mix ingredients until well combined.

Using your hands form 8 burger patties. Place burgers on tray.

Preheat barbeque to 375°F/190°C or medium high heat.

Oil the grill.

Drizzle burgers with oil and season with salt and pepper.

Place burgers on grill and cook for 5 minutes on each side.

Place a slice of cheese on each burger for final minute of cooking

Place buns on grill for 1 minute or until toasted. Close lid and allow cheese to melt.

Remove burgers and serve on toasted buns.

Yield: 8 servings

COUNTRY STYLE RIBS 5 pounds slab country style pork ribs Rib Rub 1 tablespoon paprika (15ml) 3 tablespoons brown sugar (45ml) 1 teaspoon chili powder (5ml) 2 teaspoon garlic powder (10ml) 2 teaspoon onion powder (10ml) 1 teaspoon dried thyme (5ml) 1 teaspoon dried oregano (5ml) 1 teaspoon ground coriander (5ml) 1 teaspoon celery salt (5ml) 1 teaspoon cayenne pepper (5ml) 2 teaspoons dry mustard (10ml) 1 tablespoon course kosher salt (15ml)

Place all rub ingredients into a small bowl and stir until well combined. Rub evenly over ribs. Place ribs on a tray, cover with plastic wrap and refrigerate overnight

Rib Sauce
2 cups chopped canned tomatoes (500ml)
1 tablespoon Blackstrap molasses (15ml)
1 teaspoon dry mustard (5ml)
1 teaspoon chili flakes (5ml)
1 teaspoon mixed Italian herbs (5ml)
1 tablespoon Worcestershire sauce (15ml)
1 cup chopped onions (250ml)
1 tablespoon olive oil (15ml)
salt and pepper to taste

Melt butter in a medium sized skillet at high heat. Add onions and sauté for 2-3 minutes or until translucent. Add the remaining ingredients. Reduce heat to medium low and allow sauce to simmer for 15-20 minutes. Remove from heat.

Prepare barbeque for indirect heat. Heat one side of the grill to 220°F/110°C or low heat and keep the other side of the grill off. Place drip pan under the no heat side of the grill.

Using basting brush, paint the ribs with rib sauce.

Place the ribs on cool side of the grill over the drip pan.

Slow cook ribs for 3 hours basting with rib sauce every 30 minutes.

Yield: 6 servings

ROBBIE’S ORANGE ICED TEA 6 cups strong brewed tea of your choice (1 ½ litres) 5oz Dark rum The juice of 2 oranges 2 tablespoons honey (30ml) Stir all ingredients into a large pitcher and allow to cool. Serve over crushed ice. Yield: 6 servings

BBQ POGOS 8 Italian sausages 1 pound pizza dough 3 tablespoons cornmeal (65ml) 3 tablespoons Dijon mustard (65ml) 2 tablespoons chopped fresh rosemary (65ml) Pepper to taste 8 pogo sticks soaked in cool water for 1 hour

Preheat one side of the barbeque to 375°F/ 190°C or medium high heat and the other side to 300°F/150°C or medium low heat.

Oil the grill.

Place sausages over the medium high heat side of the grill and cook until golden char marks are achieved, about 2 minutes, turning continuously.

Once golden char marks have been achieved place sausages on the medium low heat side of the grill and cook a further 5 minutes.

Remove sausages from the grill and allow to cool.

Insert pogo stick into sausage, while leaving 2 inches out for a handle.

Roll pizza dough ¼ inch thickness, cut into 8 squares approximately 4 inches by 6 inches in size.

Smear Dijon mustard over each square of dough leaving a ½ inch boarder, then sprinkle pizza dough with rosemary and pepper.

In a medium sized bowl mix an egg and some water until well combined.

With a pastry brush, brush the outer edges of the pizza dough with egg wash. Place sausage in the center and wrap the pizza dough around the sausage. The egg wash will stop the dough from unraveling.

Dust each pogo with cornmeal.

Preheat barbeque to 300°F/150°C or medium low heat.

Oil grill.

Place pogos on the grill and cook on each side until golden brown, approximately 12 minutes, turn pogos often. Remove from heat and serve immediately.

Yield: 8 Pogos



---