Stubbs Bar-B-Q Gives Tips

PHILADELPHIA - You have likely seen the sauce in your grocery store.

On Friday morning, "Good Day Philadelphia" hosted the team behind Stubb's Bar-B-Q in front of Studio 29.

What do you need to put together a great barbeque this weekend? Are you trying to think of something different to cook? Stubbs CEO Kurt Koegler and Rocky Stubblefield, grandson of the legendary C.B. Stubb, had all of the answers.

Watch: More "Good Day" Food Segments

Link: Stubbs' MySpace Photos

Toasted Pecan Burgers

Servings: 4

Ingredients:
1 pound ground chuck
1/4 cup finely chopped red onion
1/4 cup chopped pecans, toasted (see TIP)
1 tablespoon finely chopped green bell pepper
3 tablespoons prepared barbecue sauce (preferably not mustard-based)
2 tablespoons barbecue seasoning or rub

Directions: Combine the ingredients in a medium bowl. Shape into 4 firm, thick patties. (The patties may be prepared earlier in the day; refrigerate until ready to use.)

When ready to cook, prepare the grill. If using a gas grill, preheat the grill to high, then turn it to medium or medium-low, depending on your grill. If using a charcoal grill, light the charcoal or wood briquettes. When the briquettes are ready, distribute them evenly under the cooking area for direct heat. Oil the grate with nonstick spray oil.

Grill the burgers over direct medium heat for 7 to 10 minutes, turning them once, until they reach the desired degree of doneness. (Medium burgers will register an internal temperature of 160 degrees.) Serve hot.

Double Chile-Avocado Dip

Servings: 2-4 (Makes about 1 1/4 cups)

Ingredients:
1 ripe avocado (5 to 6 ounces)
2 tablespoon freshly squeezed lime juice
3 tablespoon sour cream (regular or low-fat)
2 cloves garlic, minced
1 chopped scallion (green and white parts)
4 ounce diced roasted green chiles
1/4 teaspoon ground cumin
1/4 teaspoon ground chipotle chile or cayenne, plus more for garnish
1/8 teaspoon salt, or to taste

Directions: This dip sounds fiery, but it's actually pretty tame (chileheads can fuel the flame with more chipotle). Avocado flesh discolors when exposed to air, but acidic ingredients help preserve the original green color. To keep the freshly cut avocado from turn­ing brown, immediately pour the lime juice over it and mash it together with the lime and sour cream. Then mash in the remaining ingredients. Because avocados vary in size and fla­vor, be sure to taste the dip and adjust the seasonings before serving.

1. Halve the avocado and scoop the flesh into a bowl, discard­ing the pit. Pour the lime juice over the flesh, then add the sour cream. With a fork, mash the mixture together until blended (a few small lumps are okay).

2. Dump in the garlic, scallion, green chiles, cumin, chipo­tle, and salt. Mash the whole thing together to make a mildly chunky dip. Garnish with a sprinkling of chipotle chile. Cover and chill up to several hours before serving with tortilla chips, or serve on a bed of lettuce as a salad.