Bobby J's Memorial Day recipes

10:29 PM, May 25, 2013   |    comments
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West Michigan Caterer

(WZZM) - Bobby J of West Michigan Caterer stops by the Weekend Morning News to share some delicious recipes that sure to make this holiday weekend's spread is a memorable one!

Bob's BBQ Sauce:

2 C ketchup

1 C cider vinegar

4 Tbsp soy sauce

3/4 C brown sugar, packed

4 Tbsp mustard

2 Tbsp light olive oil

2 tsp freshly ground garlic

2 tsp ground ginger

4 Tbsp Worcestershire sauce

For a smokey twist - add 1 tsp liquid smoke or for a little more kick (Bob's favorite) - add 4 Tbsp cayenne pepper or chipotle tabasco sauce.

Combine all ingredients together and mix well.

This can be prepared in advance and stored in refrigerator for up to 2 weeks.

Dry Rub:

1/2 C paprika

3 Tbsp chili powder

2 Tbsp freshly ground black pepper

1 Tbsp lemon pepper

2 tsp ground sage

1 tsp dry mustard

1/2 tsp ground thyme

1 C sugar

1/4 C seasoned salt (such as Lawry's)

1/4 C garlic salt

1/4 C celery salt

1/4 C onion salt

1/2 tsp cayenne pepper

In a bowl, sift all ingredients together until well mixed.

Lightly sprinkle on your meat but do not press into meat.

Store in an air tight jar and this will hold indefinitely.

Teriyaki Beef Kabobs:

3 Tbsp cornstarch

2 cans condensed beef broth

1 C water

3 Tbsp soy sauce

1 1/2 Tbsp brown sugar, packed

1/2 tsp garlic powder or 2 cloves garlic

1/2 tsp ground ginger

2 lbs beef tenderloin

24 medium mushrooms

4 medium red onions, each cut into 6 wedges

8 cherry tomatoes

3 C rice, cooked and hot

Mix cornstarch, broth, water, soy sugar, garlic and ginger in saucepan.  Cook and stir over medium-high heat until mixture boils and thickens.

Thread on 4 long skewers, alternating beef, mushrooms and onions.

Grill kabobs 20 min or until done, turning and brushing often with broth mixture.

While kabobs are cooking, heat remaining broth mixture to a boil.

When kabobs are done, place 1 tomato on end of each skewer and place on plate of rice.  Serve with heated broth.

Serves eight.

Dijon Mustard Rack of Lamb: (with grilled peach and mustard relish)


8 ripe peaches, halved and pitted

4 small onions, halved lengthwise

Kosher salt and freshly ground pepper

4 Tbsp olive oil

4 Tbsp honey

4 Tbsp Dijon mustard


4 rack of lamb, frenched

4 Tbsp Dijon mustard

Kosher salt and freshly ground pepper

4 Tbsp olive oil

8 tsp honey

Preheat Grill.  Season rack of lamb with salt and pepper, brush with oil.  Set aside.

Season peaches with salt and pepper and brush with oil.  Set aside.

Mix together 4 tablespoons Dijon mustard and 8 teaspoons honey.  Set aside.

Place rack of lamb on grill, meat-side down.  Cook for 2-3 minutes per side over the hottest part of the grill.  Move to a cooler part of the grill, brush with honey and mustard mix.

Place peach and onion halves on grill, flesh side down, next to lamb.  Close cover on grill and cook peaches and lamb for about 15 minutes for medium lamb.  Remove lamb to a plate.  Rest 10 minutes before carving.

Prepare relish by chopping peaches and onions and place in bowl.  Season with salt and pepper and add the mustard and honey.

Slice the rack of lamb into 4 double chops.  Serve with relish.

Serves eight.

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