Recipes from Uncle Waynes BBQ Catering Kitchen

Recipes we use in our catering service and special get-togethers. Feel free to print out your favorites and serve to friends.

Uncle Wayne's Party Dip: 1 pint Sour Cream 1/3 cup Garlic Bread Seasoning 4 Tbs Mayonnaise	Mix all ingredents together, chill at least an hour. Serve with fresh veggies or chips pr as a topping on a baked potato..

Texas Caviar: 4 oz. Black eyed peas, cooked drained 2 Tbs jalapeno finely diced 1/2 cup Italian Salad Dressing 1 oz. pimiento diced 1/2 cup green chilies diced 1 small onion diced 1 Tbs garlic minced Salt and Tobasco to taste	Mix all ingredients together. Leave in refrigerator overnight. Serve on bed of lettuce with favorite chips. Option: top Caviar with sour cream before serving.

Santa Maria Salsa: 5 med chopped tomatoes (Roma) 1/2 cup celery finely diced 1/2 cup green onion finely chopped 1 jalapeno finely diced (remove seeds for less-hot) 1 handfull of chopped cilantro leaves. 1 fresh lime juice Dash Worcestershire sauce Garlic salt and black pepper.	Mix all ingredients in bowl (glass or plastic). Leave in refrigerator overnight. Serve with chips, fresh veggies or meat. Note: add or decrease tomatoes per your taste choice.

Shrimp & Avocado Quesadillas Grilled:: 6 Flour Tortillas (regular or sun-dried tomato). 2 cups Jack Cheese shredded 2 sliced Avocados 12-20 med. shrimp grilled 3 Tbs. Garlic Bread Seasoning Hot sauce and Salt to taste Uncle Wayne's Garlic Bread Seasoning to taste.	Spread cheese evenly over entire tortilla, place on grill. When cheese begins to melt layer on the Avocado and shrimp and seasoning. Cover with second tortilla. Grill 20 secs, turn over for another 20 secs. Remove from grill and cut into quarters. Serve with Salsa and Sour Cream.

Grilled Tri-Tip: 1 Beef tri-tip Kosher Salt Garlic Salt Course Black Pepper	Trim the Tri-Tip of most, but not all, excess fat. Season heavily with Kosher Salt, Garlic Salt and Black Pepper. Let rest 30 minutes or more. When the fire is ready (medium temp.fire), place the Tri-tip on the grill. Turn 3 or 4 times, cooking to a temp of 135-140 for med. rare. Remove from grill and let rest 1/2 hour. Slice AGAINST the grain. Serve.

Avocado con Camarones (Shrimp): 1 avocado 1 cup Salsa Verde (Green salsa) 10 Large shrimp, peeled, tails removed Uncle Wayne's Garlic Bread Seasoning Cheddar or Jack cheese grated.	Cut avocado in half lengthwise. Remove pit. Carefully peel. Grill shrimp with Garlic Seasoning (no butter or oil) until scorched. Place avocado halves in bowl, pour heated Salsa Verde into and over avocado halves. Arrange grilled shirmp on top, garnish with grated cheese. Serve warm.

Pop's Buffalo Wings: 50 Chicken wing pieces 1/2 pound Butter 1/4 cup Franks Hot Sauce 1 Tbs Cayenne Pepper 1 Tbs Garlic salt Oil for deep frying and Blue Cheese Dressing for dipping.	Wash wings in water and pat dry. Deep fry in hot oil until done (about 12-15 minutes). Drain. Mix butter, hot sauce and seasonings in pan and heat. Pour the sauce over the wings.Stir to coat. Serve with sides of your choice like blue cheese dressing, nacho cheese dip, sour cream mixed with chili sauce or celery sticks.

Pinquito Ranch Beans: 2 Lbs. Pinquito Beans (soaked overnight and rinsed) 6 strips thick bacon (or 1 Lb. ground seasoned sausage) 1 Lg. can diced tomatoes (drained) 1 Cup Red Chile Sauce (Las Palmas enchilada red sauce) 1/4 cup Dark Brown Sugar 1/4 cup Yoshida Sauce 2 Tbs. dry mustard 2 cloves chopped garlic Salt and Pepper to taste.	Pick through the beans for pebbles, etc. Cover with water and soak overnight. Drain. Place in deep pot, cover with water and bring to a boil. Reduce heat and simmer about 2 hours, or until tender. Drain most of the liquid. Add all other ingredients EXCEPT Salt. Mix well. Slow simmer for another couple of hours. When flavors mixed, add the salt. Taste. Keep warm on low and serve. Note: add liquid (water or dark beer) to keep beans moist, but not runny. Can be topped with grated cheese and chopped red onion.

Grilled Garlic Bread: 1 One pound loaf of Sourdough Bread (sliced lengthwise) 1/2 pound melted BUTTER 2 cloves minced garlic (or granulated dry garlic)	Melt the butter and add the garlic. Keep warm. Slice the bread loaf and grill both sides until golden. Remove the bread from the grill, dip in the garlic butter. Slice and serve. (1 loaf should serve 8-10 people).

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