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BBQ Recipes
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Barbeque Recipe - Barbeque Grill Recipes - Barbeque Sauce Recipes
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09/18/2005 01:33 AM |
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Beef Sirloin Kebabs with Roasted Red Pepper Dipping Sauce |
Beef Sirloin Kebabs with Roasted Red Pepper
Dipping Sauce
Ingredients:
1 1/2 pounds boneless beef top sirloin steak, cut 1 inch
thick
2 teaspoons coarse grind black pepper
3/4 teaspoon salt
3/4 teaspoon sweet paprika
2 cloves garlic, minced
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 (7-ounce) jars roasted red peppers, rinsed, drained,
finely chopped
1/2 cup dry white wine
2 tablespoons tomato paste
3/4 teaspoon dried thyme leaves, crushed or 2 teaspoons
minced fresh thyme
1 cup ready-to-serve beef broth
2 teaspoons cornstarch
Preparation:
1. Heat oil in large skillet over medium heat until hot. Add onion
and 3 cloves garlic; cook and stir 2 to 3 minutes or until onion is
tender.
2. Add red peppers, wine, tomato paste and thyme, stirring until
tomato paste is blended. Combine broth and cornstarch in small
bowl, mixing until smooth. Stir into pepper mixture; bring to a
boil. Reduce heat to medium-low; simmer 10 to 12 minutes or
until slightly thickened, stirring occasionally. Keep warm.
3. Meanwhile cut beef steak into 1-1/4 x 1-1/4 x 1-inch pieces.
Combine pepper, salt, paprika and 1 clove garlic in large bowl.
Add beef; toss to coat. Thread beef pieces evenly onto six 12-
inch metal skewers, leaving small space between pieces.
4. Place kebabs on grid over medium, ash-covered coals. Grill,
covered, about 7 to 9 minutes for medium rare to medium
doneness, turning once. Serve with dipping sauce.
Makes 6 servings.
More barbaque recipes
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09/07/2005 03:01 AM |
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Grilled Moroccan Spiced Steak |
Ingredients:
1 onion, chopped
1/2 cup olive oil
5 tablespoons lemon juice
2 tablespoons soy sauce
2 tablespoons chopped flat-leaf parsley
5 1/2 tablespoons grated gingerroot
1 tablespoon ground cumin
1 tablespoon chili powder
2 teaspoons sherry
1 teaspoon ground turmeric
1 teaspoon dried oregano leaves
1 teaspoon pepper
2 garlic cloves, crushed
4 pounds flank steak
Preparation:
1. Mix together chopped onion, olive oil, lemon juice, soy sauce,
chopped parsley, grated ginger root, cumin, chili powder, sherry,
turmeric, oregano, pepper, and crushed garlic cloves. Pour the
marinade over flank steak; turning to coat. Cover and refrigerate
overnight.
2. Grill the steaks until done, about 8 minutes on each side,
basting with the marinade.
3. Prepare rice according to package directions. Heat any
remaining marinade and serve with the sliced steak.
Makes 8 servings.
More barbeque recipes
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09/02/2005 12:06 PM |
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Grilled Leek And Sweet Pepper |
Ingredients:
2 medium leeks, green tops trimmed, split up to the root ends, cleaned
1 Tablespoon olive oil
1 large red bell pepper
1 large yellow bell pepper
4 Tablespoon unsalted butter
1 large clove, garlic, minced fine
1/3 cup dry vermouth
salt and freshly ground pepper to taste
12 oz. fresh fettuccine
1 Tablespoon fresh thyme leaves
1 cup Apple Wood chips
Preparation:
Prepare a mediumâhot fire in the grill. Coat the leeks with olive oil.
When the coals are covered in gray ash add the presoaked chips to the fire.
When the chips start to smoke place the leeks and peppers on the cooking
grid directly over the fire.
Grill, turning as needed, until leeks are tender and golden brown, about
10â12 minutes, and skin of peppers is charred, about 15 minutes. Remove the
leeks from grill and let cool. Remove the peppers from the grill and place
in a paper or plastic bag and seal; set aside and allow to steam.
When cool, trim root ends from leeks, then cut into thin strips. Peel and
seed bell peppers and cut into thin strips.
Meanwhile, heat a large pot of water to boiling.
Heat butter in a large skillet over medium heat. Add garlic and cook,
stirring frequently, until pale golden. Add vermouth, and reduce to syrupy
consistency. Stir in leeks and peppers and season with salt and pepper.
Salt boiling water, add pasta, and cook until tender but still firm to the
bite. Drain thoroughly, add to skillet and toss well. Sprinkle with thyme
and serve hot.
More barbeque recipes .
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08/29/2005 11:37 PM |
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Cinnamon Honey Wings |
Ingredients:
2 1/2 pounds Chicken wings
4 each Garlic cloves, chopped
1/4 cup Olive oil
2 tablespoons Soy sauce
1/4 cup Vinegar, rice
1/4 cup Honey, mild
1â1/2 teaspoons Cinnamon, ground
1 teaspoon Thyme
1/2 teaspoon Ginger, ground
1/2 teaspoon Mustard, dry
1 cup Apple Wood Chips
Preparation:
Mix all ingredients (except chips) in a plastic bag then knead occasionally
for 2 hours. Soak wood chips in water for 30 minutes. Prepare fire in grill.
Add chips to hot coals. Cook wings on the grill for about 10 minutes on
one side, then turn and baste with the marinade. Continue cooking
10 minutes or until done. Serve immediately or refrigerate until needed.
More barbeque recipes
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08/28/2005 08:36 PM |
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Grilled Halibut With Oriental Sauce |
Ingredients:
1/4 cup orange juice
2 Tablespoons soy sauce
2 Tablespoons ketchup
2 Tablespoons vegetable oil
2 Tablespoons fresh parsley or 1 Tbsp dried parsley, chopped
1 Tablespoon fresh lemon juice
1/2 Teaspoon oregano
1/2 Teaspoon pepper
1 clove garlic, minced
4 6âoz. halibut steaks, cleaned
1 cup Apple Wood chips
Preparation:
Combine orange juice, soy sauce, ketchup, oil, parsley, lemon juice,
oregano, pepper and garlic in a small bowl. Brush the mixture evenly on the
steaks, refrigerate.
Brush the grill lightly with oil. Light the coals or gas grill. Soak the
apple wood chips in water for about 45 minutes. When the coals turn white
add the wood chips. When the chips start to smoke place the steaks on the
grill rack and cook turning once, about 5 to 6 minutes per side, or until
the steaks flake when tested with a fork.
More barbeque recipes
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08/25/2005 12:23 AM |
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Grilled Scallops with Ginger-Lime Sauce |
Grilled Scallops with Ginger-Lime Sauce
by: Richard Massey Summer time is great for barbequing, but arenât you tired of burgers and hotdogs? At your next party why not try something a little classier. This scallop recipe is so easy, but so good. If the weather doesnât cooperate, you can also pan sear the scallops without the skewer. Either way this dish will make your parties the most popular in the city. Be patient with the sauce making sure to reduce the liquid as direct or the sauce will be too thin. You can substitute shrimp and other seafood with this recipe as well. Enjoy! Serves 4 - 6 - 1 ½ lb Scallops (10/20 count)
- ½ cup Olive oil
- 2 tsp. Kosher salt
- 2 tsp. Pepper
- 1 cup Ginger-lime sauce
- 2 Tbsp. Fresh parsley â chopped
- 1 ea. Lime - sliced
Begin by soaking 8â bamboo skewers in water for 30 minutes. Rinse scallops and thread on skewer so they lie flat. Pat dry and brush with olive oil; season with salt and pepper. Place scallops on a greased hot grill. Cook turning once until scallops are done (about 4 -7 minutes). Transfer to a serving dish and top with Ginger-lime sauce. Garnish with chopped parsley and lime slices. Ginger-Lime Sauce Yields 1 cup - ½ cup Clam juice
- ½ cup White wine
- 2 Tbsp. Fresh lime juice â from one lime
- 2 Tbsp. Shallots â minced
- 1 tsp. Ginger â peeled and minced
- Âź tsp. Lime zest â minced
- ½ cup Heavy whipping cream
- 4 Tbsp. Butter â unsalted, chilled
In a sauce pan over medium high heat add clam juice, white wine, lime juice, shallots and ginger. Reduce liquid by half. Add lime zest, cream and reduce to ž cup. Turn down to low and while stirring add the butter one tablespoon at a time until butter is incorporated. About The Author
Chef Richard has served in some of the finest restaurants in Washington State and is the author of the ebook âChefâs Specialâ. You can find more free recipes and order the ebook at http://www.csrecipes.com | More delicious home barbeque recipes .
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08/21/2005 04:34 PM |
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Barbecue Tandoori Chicken |
Barbecue Tandoori Chicken
by Les Brand
One of my favourite types of food is Indian cuisine. So being able
to make Indian style food on the barbecue appeals greatly to me.
Tandoori food is traditionally made in a clay oven called a tandoor
in which meat is placed on long oversized metal skewers and placed
through the top of the tandoor, with the tip of the skewer touching
the bottom where the charcoal is smouldering. The heat inside the
tandoor sears the surface of the meat, while the metal skewers
conduct the heat through the inside of the food. Cooking the meat
simultaneously on both the inside and the outside.
Naan bread is cooked by slapping the dough mixture onto the inside
of the tandoor. It cooks has it hangs down from the inside of the
tandoor, forming into a teardrop shape.
Tandoori food can easily be cooked on a barbecue grill and youâll
achieve very similar results as obtained using a tandoor.
Itâs normal for tandoori food to be slightly seared black on some of
its edges. Which is caused from the intense heat created inside the
tandoor.
The Barbecue tandoori chicken recipe below makes a good start to
cooking tandoori style on your barbecue.
Practically every Indian restaurant offers tandoori chicken. The
secret behind this succulent tandoori chicken dish lies in the long
marinade in yogurt with spices. The coloring used to achieve the
distinctive tandoori color is created using alkanet root. This is not
readily available so food coloring powder can be used to achieve a
similar result. Use either red, orange or yellow.
Serves 6
Preparation time: 10 minutes
Marinating time: 24 hours
Cooking time: 30 minutes
Ingredients
6 large chicken legs
4 tablespoons of lime or lemon juice
1 teaspoon of salt
Marinade
9 fl oz (265ml) of yoghurt
3 tablespoons of mustard oil
9 cloves of garlic, crushed
1.5 teaspoons of salt
2.5 teaspoons of paprika
2.5 teaspoons of ground coriander
2.5 teaspoons of ground cumin
1.5 teaspoons of ground ginger
0.5 teaspoons of food coloring powder (red, orange or yellow)
1. Skin the chicken and slash the flesh with short gashes. Place in
a shallow dish and rub the lemon or lime juice, and salt, into the
flesh. Leave for about half an hour.
2. Mix all of the other ingredients together and rub thoroughly into
the chicken. Cover and leave to stand overnight in refrigerator.
3. Place the marinated chicken over medium hot coals and grill for
about 25 to 30 minutes until cooked. Turning occasionally and basting
with any remaining marinade.
4. Serve on a bed of lettuce and onion rings with a wedge of lemon.
Accompanied with naan bread and tandoori chutney.
For naan bread and tandoori chutney recipes, and other tandoori
recipes, visit www.barbecuehut.com/barbecuerecipes.html
About the Author
Les runs The Barbecue Hut website that provides useful information
about barbecue grills and smokers, and also includes a wide selection
of recipes.He is also author of The Char Grill Chat newsletter.
Website:barbecuehut.com
Newsletter:
http://www.barbecuehut.com/chargrill_chat
More recipes can be found at Home Garden Barbeque .
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08/18/2005 01:30 PM |
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Southwest Chicken Barbecue |
Ingredients:
1 cup ketchup
5 tablespoons unsalted butter, if available
1/4 cup strong black coffee
3 tablespoons Worcestershire sauce
1 to 2 tablespoons pure ground hot chilies
1 tablespoon dark brown sugar, packed
1/4 teaspoon salt, or to taste
3 to 4 pounds chicken, cut into serving pieces
Preparation:
1. To prepare the sauce: in a 2-quart saucepan combine all the
ingredients and all the sauce to simmer, uncovered over medium
heat for 10 to 15 minutes. Set aside until you are ready to
barbecue.
2. To barbecue the chicken: when the fire is ready, position the
rack 5 inches above the heat source.
3. Place the chicken pieces on the hot rack, skin side down. When
seared, turn and grill the pieces bone side down, until light
golden.
4. Remove the chicken from the grill and cover the grill with a
43 layer of heavy-duty aluminum foil. Puncture the foil to make
plenty of ventilation holes.
5. Place the chicken on the foil, skin side down, and generously
spoon on the barbecue sauce. Grill until the sauce is set. Then
turn the pieces over, sauce the skin side and grill bone side
down.
6. Continue saucing and turning until all the pieces are done, about
50 to 60 minutes. To test to doneness, insert the tip of a sharp
knife into the largest piece of chicken breast. If the juices run
clear, it's done
Makes 1 1/2 cups sauce, serving 3 to 4 people.
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08/17/2005 10:42 AM |
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Grilled Tandoori-Style Chicken with Cool Cucumber Raita |
Grilled Tandoori-Style Chicken with Cool Cucumber Raita
by: News Canada
(NC)âUsing a tandoori paste from a jar makes this spicy chicken dish fast and easy. Marinate the meat at the cottage in the morning, or combine the chicken and marinade and marinate overnight in the refrigerator before leaving for the cottage the next day. This marinade is also lovely for grilled lamb chops. You can make the raita at home and bring it along in the cooler.
Ingredients
2 lbs boneless, skinless chicken breasts, 1 kg cut into lengthwise strips
2-3 tbsp tandoori paste (homemade or purchased) 25-45 mL
1/4 cup plain yogurt 50 mL
olive oil
RAITA:
1/2 large English cucumber, finely chopped
2 large Roma tomatoes, seeded and finely chopped
1/2 tsp salt 2 mL
1 cup plain yogurt, strained 250 mL
2 tbsp chopped cilantro 25 mL
1/4 tsp roasted cumin 1 mL
1 pepper 1
Procedure
1. Marinate chicken in a combination of tandoori paste and yogurt for several hours or overnight in refrigerator.
2. Thread chicken accordion fashion on bamboo skewers that have been soaked in hot water for 30 minutes. Discard marinade. Preheat barbecue grill to 550Âş F. After pre-heating grill, adjust all burners to medium heat. Lightly brush each piece of chicken with olive oil then grill over direct medium heat for 8-10 minutes, just until chicken is cooked through.
3. To make raita, seed and finely chop the cucumber and tomato paste. Salt the vegetables and let stand for 30 minutes to remove some of the excess moisture. Line a mesh strainer with a coffee filter, set it over a bowl and drain the yogurt over the coffee filter and bowl in the refrigerator for 1-2 hours. Discard liquid and place the yogurt in a bowl. Drain the vegetables and add to the yogurt. Stir in the chopped cilantro and roasted cumin. Season with pepper to taste and refrigerate. Raita may be made up to two days ahead. Serve chicken immediately with lots of turmeric-scented basmati rice and some of the raita on the side.
Serves 4
Recipe courtesy of Weber-Stephen Products Co.
Easy Extras
* Store-bought frozen Naan bread
* Pappadums
* Cold Beer
* Lime pickle or hot mango chutney
* Jars of shelf-stable Raita
* Basmati Rice
* Cooling fresh fruit like: Mangoes, Bananas or Pineapple for dessert
-News Canada
About The Author
News Canada provides a wide selection of current, ready-to-use copyright free news stories and ideas for Television, Print, Radio, and the Web.
News Canada is a niche service in public relations, offering access to print, radio, television, and now the Internet media, with ready-to-use, editorial "fill" items. Monitoring and analysis are two more of our primary services. The service supplies access to the national media for marketers in the private, the public, and the not-for-profit sectors. Your corporate and product news, consumer tips and information are packaged in a variety of ready-to-use formats and are made available to every Canadian media organization including weekly and daily newspapers, cable and commercial television stations, radio stations, as well as the Web sites Canadians visit most often. Visit News Canada and learn more about the NC services.
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08/16/2005 10:49 AM |
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Barbecued Meat Patties And Potato Salad |
Barbecued Meat Patties
Ingredients:
1 1/4 pounds Ground meat
1 Egg
2 tablespoons Finely chopped onion
1 tablespoon Soy sauce
1 tablespoon Tomato ketchup
2 tablespoons Half-half
1 tablespoon Cornstarch
1/2 cup Ketchup
1/4 cup Water and
1 tablespoon Lemon juice.
1 tablespoon Brown sugar
1 tablespoon Worcestshire sauce and a
1 dash Hot pepper sauce.
Method:
Stir to blend well. Add dash salt and black pepper. In a large mixing
bowl, combine ground meat, egg and onion. Add green pepper, soy sauce,
and ketchup. Mix half and half and cornstarch. Add to meat mixture,
mixing to blend well. Form portions of meat to even, rather thick meat
patties.
Place patties on preheated barbecue grill. Broil 3 to 4 inches
from source of heat, basting with sauce and turning patties over from
time to time for even browning. Grill 12-15 minutes total or to your
liking- time depends on how well you like your meat done. Serve meat
patties on hamburger buns, if you like or with French Fries.
Basic Potato Salad
Ingredients:
2 pounds new potatoes
1/2 pound mushrooms
3 green onions
3 stalks celery
3 tablespoons vinegar
2 hard-boiled eggs
2 tablespoons Dijon mustard
1/4 cup mayonnaise
Salt, pepper
Method:
Cover potatoes in pan with cold water and bring to boil over high heat.
Cook until potatoes are tender. Meanwhile, thinly slice mushrooms,
onions and celery and combine in mixing bowl. When potatoes are tender,
drain and halve or quarter potatoes, depending on size and add to bowl.
Sprinkle with vinegar. Cover and refrigerate. When cool, chop eggs and
add to bowl.
Add mustard and mayonnaise, and season to taste with salt and pepper,
mixing everything together gently.
Enjoy!
NicheGuy
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08/15/2005 10:04 AM |
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Moroccan Beef Kefta On Skewers |
Moroccan Beef Kefta On Skewers With Chopped Vegetable Salad
Ingredients:
1 1/2 lb beef,Ground
1/2 c onion,Grated
2 cloves garlic -- finely minced
2 T finely fresh,Chopped parsley
2 T finely fresh,Chopped coriander
3 t finely fresh mint or,Chopped
2 t finely fresh,Chopped marjoram
1/2 t cumin,Ground
1/2 t paprika
1/4 t cayenne
1 vegetable salad,,Chopped
1 seedless cucumber --,Peeled
1 lg tomato -- seeded and finely
1 green bell pepper -- seeded
1 and finely
1 hot italian-style pepper --
1 seeded and finely
2 cloves garlic -- finely
1 minced
3 T finely fresh mint,Chopped
2 T red wine vinegar
2 T olive oil -- (up to 3)
1 mint,Dried
1 t marjoram,Dried
Method:
In a large bowl combine the beef, onion, garlic, parsley, coriander,
mint, marjoram, salt, pepper, cumin, paprika and cayenne. Cover and
let sit for one hour. Soak 12 wooden skewers in water for one hour.
In a separate bowl combine cucumber, tomato, bell pepper, hot pepper, garlic, mint, red wine vinegar, olive oil, salt and pepper tossing to combine. Cover and let marinate at room temperature until ready to
serve.
Preheat grill or broiler.
Dip hands into a bowl of water. Shape and pack about a 1/3 cup of the
meat mixture into 2 sausage-shapes on a soaked wooden skewer. Repeat procedure for remaining meat and skewers.
Grill the keftas on both sides until cooked through, about 3 to 4
minutes per side. Serve hot with chopped salad.
Enjoy!
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08/14/2005 10:51 PM |
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Barbeque Explained |
Article from Barbeque Ideas
The term barbecue has come to include any type of food that is cooked on a grill or even meat cooked in an oven as long as a spicy barbecue sauce is brushed on. Barbecue is not a specific dish or a device used to cook outdoors. Barbecuing is a way of cooking meat for long periods of time at low temperatures.
Grlling and barbecuing are entirely different methods of cooking. Direct heat is used to grill food whereas barbecue is cooked by the smoke of a charcoal and/ or hardwood fire. Grilling meat sears the outside of the meat and retains the juices inside. Grilling is a healthy cooking method because additional fats and oils are usually not necessary.
Barbecuing smokes the meat over long periods of time with the doneness being determined by the tenderness of the meat. There are many techniques that can be used to barbecue meat. Among serious barbecue fans, itâs easy to spark a debate over which methods and techniques are best. Some believe that a true barbecue pit is the only way to cook real barbecue while other insist that a standard grill or smoker can be used to achieve impressive results. No matter which method you use, barbecue is extremely popular in almost every nation around the world.
There are numerous sources of information offering barbeque recipes, tips and techniques, and advice on how to perfectly cook almost any cut of meat you choose.
OK let's get right to the barbeque recipes! In each post I will share with you one or more barbeque recipe, barbeque sauce, potato salads and side dishes.
Today's delicious recipe is Cajun-Style Rib-Eye Steak
Ingredients:
1 cup vegetable oil
1 onion, thinly sliced
1 tablespoon garlic powder
1 tablespoon plus 1/2 teaspoon black pepper
6 small rib-eye steaks, approximately 3 pounds
1 tablespoon paprika
1 teaspoon cayenne pepper, or to taste
1 teaspoon salt
1/2 teaspoon white pepper
Method:
Begin marinating the steaks a day ahead.
1. Combine oil, sliced onion, garlic powder and 1 tablespoon
black pepper in 13 x 9 x 2-inch glass baking dish. Add steaks to
marinade, turning to coat. Spoon half of sliced onion evenly
over steaks. Cover and refrigerate overnight.
2. Prepare barbecue (medium-high heat) or preheat broiler.
Remove steaks from marinade. Combine paprika, cayenne, salt,
white pepper and 1/2 teaspoon black pepper in small bowl.
Sprinkle each side of each steak with 1 teaspoon spice mixture.
3. Grill or broil steaks until cooked through, about 8 minutes per
side for medium-rare. Cut each steak in half. Divide steaks
among plates; serve.
Serves 6.
Enjoy!
Don't forget to look out for the next barbeque recipe.
NicheGuy
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