Best Neelys Bbq Corn Recipes

GRILLED CORN WITH FETA CHEESE

Steps:

• Preheat the grill to medium-high heat.
• Rub the corn with olive oil and season with seasoning salt, to taste. Grill the corn until it's charred, on all sides, rotating for about 10 minutes.
• Meanwhile, mix the mayonnaise, chili powder, cayenne, lime juice and salt and pepper, to taste, together in a small bowl. Remove the corn from the grill and brush the hot corn with the mayonnaise mixture. Arrange on a platter and sprinkle with the feta cheese. Serve with lime wedges on the side.

PAT'S BBQ GLAZED CORN

Steps:

• Peel corn down to the end but do not remove the husk from the cob. Remove all the fine hairs along the corn.
• In a medium sized bowl whisk together the remaining ingredients to make a glaze. Spread the glaze on the ears of corn and replace the husk.
• On a medium-high grill place the corn, turning occasionally. Cook for 20 minutes. Once cooked, peel the charred husk away from the cob and serve.

NEELY'S BBQ POPCORN

Steps:

• Put a large heavy bottomed pot over medium heat and add 1 tablespoon of vegetable oil or enough to coat the bottom of the pan. Drop a few kernels of corn in the oil to test the heat. When they begin to pop, add the rest of the corn and cover with a tight fitted lid. Shake the pan while the corn pops to keep it from burning.
• Add the popcorn to a large bowl and drizzle with butter. Sprinkle with the BBQ Seasoning, and Parmesan. Season with salt and pepper, to taste, and toss thoroughly.
• Mix all the ingredients together in a small bowl. Can be saved in an airtight container for up to 6 months.

NEELY'S BARBECUE SAUCE

Steps:

• Combine all of the ingredients in a large pot or a Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce the temperature to very low and simmer, uncovered, for at least 2 hours, stirring occasionally. Remove from the heat, cool, and use as needed. Stored in a tightly sealed container, this sauce will keep in the fridge for up to 2 months.

NEELYS BBQ DRY RUB

Steps:

• In small bowl combine all ingredients. Stir to combine.
• Store in an airtight container.

NEELY'S BARBEQUE SAUCE

Steps:

• Mix all of the ingredients in a large pot.
• Bring to a boil over high heat, stirring frequently to prevent sticking.
• Reduce the temperature to very low and simmer uncovered, for at least 2 hours, stirring occasionally.
• If you feel it needs it, add salt to taste.
• Remove from heat, cool, and use as needed.
• Store in a tightly sealed container for up to 2 months.

THE NEELY'S BARBEQUE SEASONING

Steps:

• Stir together all ingredients in a small bowl.
• Store in an airtight container in a cool, dry place.
• This seasoning will last up to 6 months.

COPYCAT NEELY'S BBQ SAUCE

Steps:

• In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer.
• Cooked uncovered, stirring frequently, for 2 hours.

GRILLED CORN SALAD

Steps:

• Preheat grill or broiler to medium heat.
• Rub corn with 2 tablespoons of canola oil and season with salt and pepper. Grill or broil corn for 7 minutes or until ears are lightly browned. Remove from grill and allow to cool. Remove the kernels form the cob and place in a large mixing bowl along with the cherry tomatoes, red pepper, scallions, and arugula.
• In a small bowl, prepare dressing by whisking together lemon juice, olive oil, salt, pepper and Neelys Barbeque Seasoning, to taste.
• Toss the salad with the dressing and serve at room temperature.
• Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.