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About Barbecue
There are many interpretations of the term 'barbecue' in the world. Some people use it to describe a social gathering and cooking outdoors. Others use it to describe grilling food. For our purpose here, we are using the term to describe meat, slow-cooked using wood smoke to add flavor. There is equipment designed just for this type of cooking.
Barbecuing is not grilling. Grilling is cooking over direct heat, usually a hot fire for a shot time. Barbecuing is cooking by using indirect heat at low temperatures and long cooking times. It is the smoke from the wood gives barbecue its unique and delicious flavor.
Barbecue cooks have individual preferences about the proper meats and sauces to use, which differ from region to region. The various seasoning methods produce different results, and can be divided into three main categories: rubs--wet and dry, marinades, and sauces. Although barbecuing is one of the oldest cooking methods on earth, remember that the rules are not set in stone. Use these guidelines as a base, then create some classics of your own. | |
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Grilled Shrimp
Serves: 4
Ingredients:
- 2 pounds shrimp
- 1/4 cups parsley
- 1 cups olive oil
- 1 tablespoons oregano
- 4 tablespoons lemon juice
- 1 tablespoons garlic clove, chopped
- 1/8 teaspoons Captain Bob's Habanero-Garlic Sauce
- 1 teaspoons salt
- 1 tablespoons tomato paste
- 1/2 teaspoons pepper
Combine shrimp, parsley, olive oil, oregano, lemon juice, chopped garlic cloves, liquid hot pepper sauce, salt, tomato paste, and pepper in a glass dish. Marinade for 2 hours at room temperature.
Grill the shrimp 3" to 4" from the heat for 3 minutes. Turn and cook the other side for 3 minutes, or until done.
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Grilled Spiced Double-Thick Pork Chops
Serves: 12
Ingredients:
- 9 large garlic cloves
- 3 quarts water
- 1/2 cup kosher salt
- 1/4 cup plus 2 tablespoons black peppercorns
- 3/4 cup plus 2 tablespoons sugar
- 1 1/2 tablespoons dried thyme, crumbled
- 1 teaspoon whole allspice
- 1/2 bay leaf
- Twelve 1 1/2-inch-thick rib pork chops
- 1/2 cup plus 2 tablespoons packed light brown sugar
- 2 1/2 tablespoons ground cumin
- 1 tablespoon kosher salt
- 1/2 teaspoon cayenne pepper
Make brine: Lightly mash garlic with flat side of a large heavy knife. In a kettle bring water to a boil with garlic, kosher salt, peppercorns, sugar, thyme, allspice, bay leaf and simmer 15 minutes. Cool brine completely.
Working over a bowl, divide pork chops and brine among 3 large heavy sealable plastic bags and seal bags, pressing out any excess air. Marinate pork chops in bags in a large bowl, chilled, turning them once, 2 days.
Make spice rub: In a small bowl whisk together brown sugar, cumin, kosher salt and cayenne pepper.
Prepare grill. Remove pork chops from brine, discarding brine and any spices still adhering to chops, and pat dry. Season chops with salt and pepper and sprinkle both sides of each chop with about 1/2 tablespoon spice rub, patting it into meat.
Grill chops on an oiled rack set 5 to 6 inches over glowing coals, 10 to 12 minutes on each side, or until a meat thermometer diagonally inserted 2 inches into centers registers 155 degrees. (Alternatively, arrange chops in 2 lightly oiled shallow baking pans. Roast chops in upper and lower thirds of a preheated 450 degree oven, switching position of pans halfway through roasting, about 20 minutes, or until a meat thermometer registers 155 degrees.) Transfer chops to a platter and let stand 5 minutes before serving | |
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Grilled Turkey Burgers
Who says beef has to make the all-American burger? We gave the classic burger a makeover by using ground turkey, glazing it with orange marmalade, and serving it on rye or wheat buns.
Serves: 5
Ingredients:
- 1 beaten egg
- 1/3 cup fine dry bread crumbs
- 1/4 cup finely chopped green sweet pepper
- 2 green onions, finely chopped
- 2 tablespoons milk
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 pound ground raw turkey
- 2 tablespooons orange marmalade
- 5 rye or wheat sandwich buns, split
- Shredded lettuce (optional)
- Tomato slices, halved (optional)
- Onion slices (optional)
In large mixing bowl combine egg, bread crumbs, green pepper, onions, milk, salt, and pepper. Add turkey and mix well. Shape mixture into five 3/4-inch-thick patties.
Grill patties on an uncovered grill directly over medium coals for 6 minutes. Turn patties and brush with marmalade. Grill for 8 to 12 minutes more or until no pink remains. Toast cut sides of buns on grill. Serve patties in buns and, if desired, with lettuce, tomato, and onion. Makes 5 servings.
To grill by indirect heat:
Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place patties on grill over drip pan. Cover and grill for 20 to 24 minutes or until no pink remains, turning patties once halfway through grilling time and brushing with marmalade.
Nutrition information: per serving: 289 calories, 11 g total fat, 2 g saturated fat, 77 mg cholesterol, 396 mg sodium, 30 g carbohydrate, 1 g fiber, 17 g protein, 3% vitamin A, 8% vitamin C, 4% calcium, 11% iron. | |
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Herb-Crusted Swordfish
Serves: 4
Ingredients:
- 1/2 cup mixed fresh herbs, such as oregano, parsley, sage, rosemary, thyme, and basil, coarsely chopped
- 1/4 cup extra-virgin olive oil
- 2 tablespoons minced garlic
- 1 1/2 teaspoons crushed red pepper
- 1/4 cup freshly squeezed lemon juice
- Salt and pepper to taste
- 4 eight-ounce swordfish steaks, 1 inch thick
- Fresh salsa of your choice
1. Heat charcoal grill until coals are white-hot, 30 to 40 minutes. Combine all ingredients, except fish and salsa, in a small mixing bowl. Rub mixture generously over steaks.
2. Grill steaks over medium fire, 5 to 7 minutes per side; sear crosshatched grill marks on each side by turning steaks ninety degrees halfway through cooking time. Check for doneness; steaks should be opaque in center. Top with salsa, and serve immediately. | |
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Hickory-Smoked Ribs with Georgia Mop Sauce
Serves: 4-6
Ingredients:
- 3 slabs baby back ribs, 3 1/2 to 4 lb.
- 1 1/2 cups beer or water
- 1/4 cup vegetable oil
- 1 yellow onion, minced
- 2 cloves garlic, minced
- 2 cups tomato puree
- 1/4 cup ketchup
- 1/4 cup cider vinegar
- 1/4 cup orange juice
- 1/4 cup firmly packed dark brown sugar
- 2 tbs. Dijon mustard
- 1 tbs Worchestshire sauce
- salt and freshly ground pepper, to taste
Prepare a medium hot fire for indirect heat cooking in a covered frill according to manufacturer's instructions. Position rack 4-6 inches from fire. Soak 3 handfuls of hickory chips in water to cover for at least 20 minutes.
Place each slab on a piece of heavy-duty aluminum foil. Sprinkle with 3-4 tablespoons of beer or water. Wrap tightly and place on grill rack. Cover grill, open vents and cook, 45-50 minutes.
Meanwhile, in a saucepan over medium heat, warm oil, add onion and garlic and saute until tender, about 5 minutes. Stir in tomato sauce, ketchup, vinegar, orange juice, brown sugar, mustard, Worchestshire, salt and pepper. Bring to a boil, reduce heat to low, and cook until thick, about 15 minutes.
Sprinkle soaked hickory chips over hot coals. Unwrap ribs, return to grill rack, and cover grill, partially closing the vents. Grill turning occasionally, until tender, 20-25 minutes. During last 10 minutes of grilling, brush ribs with sauce. Transfer ribs to a work surface, cut racks in half, and mop with more sauce. Pass remaining sauce at table. | |
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Jamaican Syle Barbecued Chicken
Ingredients:
- 8 medium scallions, finely chopped
- 2 garlic cloves, minced
- ½ to 1 Scotch bonnet chile, seeded and finely chopped or
- ½ to 1 teaspoon Scotch bonnet hot sauce
- 1½ tablespoons soy sauce
- 1 tablespoon vegetable oil
- 1 tablespoon sweet paprika
- 1 teaspoon thyme
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- One 4-pound chicken
- Jamaican Barbeque Sauce
- 2 cups wood chips, soaked in water for 1 hour, then drained
MARINATE THE CHICKEN:
Combine all of the marinade ingredients in a food processor and puree to a paste. Run your fingers under the breast skin of the chicken to loosen it. Spoon half of the marinade into the neck and central cavities and rub the remaining marinade over the breast meat under the skin. Put the chicken in a sturdy plastic bag and marinate in the refrigerator for 12 to 24 hours, turning the bag a couple of times.
Light a grill for indirect cooking (with wood or charcoal on the periphery of the grill and meat in middle) and set a drip pan in the center. When the temperature reaches 350 degree, toss the wood chips onto the coals or add them to a smoker box. Remove the chicken from the bag and set it in the center of the grill, away from the flames. Cover tightly and cook for 1 hour. Brush the chicken with the barbecue sauce and cook, covered, for about 45 minutes longer; baste with sauce from time to time. The chicken is done when it is deep brown and the juices run clear when the inner thigh is pierced. Let the chicken rest for about 15 minutes before carving.
BEER A dry, crisp pilsner is perfect to balance the heat and the sweet in this roasted chicken. One excellent choice: Paulaner Premium Pilsner from Germany. | |
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Jerk Chicken
Serves: 2
Ingredients:
- 6 to 8 green onions, diced
- 1 medium-sized onion, diced
- 1 to 2 scotch bonnet peppers or habanero peppers, seeded and minced
- 3/4 cup soy sauce
- 1/2 cup red wine vinegar
- 1/4 cup vegetable oil
- 1/4 cup brown sugar
- 2 tablespoons fresh thyme leaves
- 1 teaspoon whole cloves, crushed
- 1 teaspoon black peppercorns, crushed
- 1/2 teaspoon ground nutmeg
- 1 tablespoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1 whole chicken, cut into parts
Place all ingredients except chicken in a food processor fitted with a metal blade. Process for 10 to 15 seconds at high speed. Place the chicken in a bowl and pour the marinade over it. Refrigerate for 12 to 24 hours.
Preheat grill until coals are gray to white.
Remove the chicken from the marinade and drain off any excess liquid. Place on the oiled grill and cook for 20 to 25 minutes on each side, or until the juice from the chicken runs clear. Serve the chicken with fried plantains, pumpkin rice with kale, and steamed okra. | |
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Mahogany Chops
Serves: 4
Ingredients:
- 4 top loin pork chops
- 6 tablespoons teriyaki sauce
- 2 tablespoons molasses, (or ketchup)
Season chops with salt & pepper; grill over medium-hot coals, basting with teriyaki and molasses. | |
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Mixed Summer Grill
Serves: 6
Ingredients:
- 1/4 cup virgin olive oil
- 1/4 cup roasted peanut oil, hazlenut or walnut oil
- 2 tsp kosher salt
- 2 tsp medium-ground black pepper
- 6 large cloves garlic, minced
- 1/2 cup fresh lemon juice
- 6 to 8 drumsticks or 2 boneless chicken breast halves, about 1 pound total weight
- 2 loin lamb chops, about 3/4 pound total weight and 1 inch thick
- 1 salmon steak, about 3/4 pound and 1 1/2 inches thick
- 2 Italian sausages, or your kids' favorite style, about 1/2 pound total weight
- Vegetable oil for grill rack
1. To make the marinade, in a small bowl, combine the olive oil, peanut oil, salt, pepper, garlic, and lemon juice.
2. Place the drumsticks, lamb chops, salmon, and sausages in 1 or 2 shallow pans large enough to hold them in a single layer. Pour the marinade over the top, and turn the pieces to coat both sides. Cover and refrigerate for 1 hour or as long as overnight, turning several times.
3. If using hardwood chips (such as cherry, apple, hickory or mesquite), soak them in water to cover for at least an hour or until they sink, so the chips smoke instead of burn.
4. Oil the rack of a charcoal or gas grill. Prepare a fire or preheat the grill. When the fire is ready, drain the chips and add to the charcoal grill 5 minutes before adding the chicken. If using a gas grill, wrap the drained chips in aluminum foil, poke a few holes in the foil, and place under the cooking grates on top of the gas fire.
5. Remove the meat from the marinade. Place the drumsticks on the grill rack and sear on all sides. Continue to grill until cooked, 5 to 7 minutes. (Chicken breasts are cooked when an instant-read thermometer inserted into the thickest part reads 175 degrees.)
6. Grill the lamb chops, salmon, and sausage alongside the chicken, turning as necessary. Allow about 4 minutes on each side for the chops for medium-rare, 5 to 6 minutes on each side for the salmon, and a total of 8 to 10 minutes for the sausages, or until nearly charred.
7. Remove from the grill rack and let rest for several minutes before serving. | |
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Nellies Golden Chicken
Serves: 6
Ingredients:
- 1 pint water
- 1 quart cidar vinegar
- 3/4 cup Kosher salt
- 1/2 cup Worchestershire sauce
- 1/4 cup ground black pepper
- 1/4 cup garlic powder
- 1/4 cup onion powder or dried minced onion
- 3 whole chickens split
Place chicken halves in a sealable container that is large enough to hold chicken and marinade and still fit in your refrigerator. Pour the rest of the ingredients over chicken and mix a little. seal and refrigerate overnight.
Prepare grill for indirect grilling and indirectly grill chickens until their internal temperature reaches 180 degrees and the juices run clear.
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Salmon Gremolata
Serves: 6
Ingredients:
- 3 Tbsp. extra virgin olive oil
- 1 1/2 cups fresh breadcrumbs (made from country bread)
- 3 Tbsp. chopped fresh flat-leafed parsley
- 1 large garlic clove, minced
- 1 tsp. grated lemon zest
- 1 tsp. grated orange zest
- 1 tsp. salt
- 1 tsp. freshly ground pepper
- 6 salmon fillets (about 6 oz. each), skin left on
1. In a medium size skillet, heat 2 tablespoons of the oil over medium high heat. Add the breadcrumbs and saute for about 5 minutes, or until the breadcrumbs are toasted. Transfer to a small bowl and stir in the parsley, garlic, lemon zest, orange zest, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper. Set aside.
2. Preheat the grill over very hot charcoal and brush with oil.
3. Brush the salmon with the remaining 1 tablespoon oil and sprinkle with the remaining 1/2 teaspoon each salt and pepper. Place the salmon skin side down on the grill. Grill for 4 to 5 minutes on each side, or until just cooked through. Transfer to serving plates, sprinkle with gremolata, and serve.
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Shrimp Grilled in Corn Husks with Charred Chile Salsa
Serves: 4
Ingredients:
- 1 Tsp olive oil
- 1 red bell pepper
- 3 ripe Roma tomatoes (approx 8 oz)
- 6 tomatillos, husks removed
- 4 garlic cloves, arranged on a wooden skewer
- 1/2 small white onion, peeled
- 1 pasilla chiles (approx 1/2 oz)
- 1 ancho chiles (approx 1/2 oz)
- 1 guajilla chiles (approx 1/2 oz)
- 1 bunch fresh cilantro, reserve some sprigs for garnish
- 1/2 cup tomato juice
- 1/2 Tsp coarse salt
- 2 Tsp lime juice
- 2 Tsp maple syrup or brown sugar (optional)
- 1 red onion, peeled and cut into 1/4 slices
- 1 Tbl olive oil
- 8 jumbo shrimp, peeled with tails intact
- 4 dried or fresh corn husks, soaked in water
- 1 ripe avocado, peel and cut into 8 slices
- 1 lime, cut into wedges
Prepare a charcoal fire with approximately 36 briquettes. When the charcoal briquettes are very hot, spread the coals into an even layer.
Lightly oil the skins of the red bell pepper, tomatoes, tomatillos, skewed garlic cloves and white onion halves. Place these ingredients over the hot charcoal fire and grill until the skins are blistered and lightly charred. Turn the ingredients frequently. This will take about 15 minutes. Remove the ingredients from the fire and allow to cool. Reserve.
Place the chiles over the fire and lightly toast, turning frequently. This will take only 1 to 2 minutes. Take care not to burn the chiles. Remove the chiles from the fire.
Brush the red onion slices with olive oil. Lightly salt and pepper. Grill the red onions slices until nicely grilled and reserve separately from the above grilled ingredients.
Peel and discard the charred skins and stems and seeds of the red bell pepper. Remove and discard the stems and seeds of the toasted chilies.
Transfer all of the grilled ingredients (except the red onions) to a food processor. Add the remaining ingredients for the salsa and processor to form a coarse puree. Adjust the salt and pepper to taste. If the salsa is a little too thick, add additional tomato juice or water to adjust the consistency.
Tie the corn husks at one end with a piece of string or strip of corn husk as for tamales. Divide the grilled red onions between the corn husks. Spoon 1 to 2 Tbl of Charred Chile Salsa over the onions in each husk. Place two shrimps on top of the salsa and red onions in each corn husks.
Add a few additional charcoal briquettes (8 to 10) to the charcoal fire if the coals have died down. The fire does not have be very hot. When the fire is ready, place the corn husks on the grill over the coals. Close the lid and grill the shrimp for approximately 15 to 20 minutes (depending on the heat of the fire) or until the shrimp is cooked. Remove the corn husks from the grill.
Place two slices of ripe avocado and some cilantro sprigs over the shrimp in each corn husk. Transfer the corn husks to dinner plates and garnish with a lime wedge. Drizzle a little virgin olive oil over each dish. Serve with the additional salsa on the side. | |
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Skewered Lamb Tenderloin with Roija Red Wine Vinaigrette
Ingredients:
- 4 lamb tenderloins
- 8 roasted shallots or pearl onions
- 8 6-inch bamboo skewers, soaked
- 1 head of garlic, crushed
- 1 cup olive oil
- 3 rosemary sprigs, bruised
- Rioja Vinaigrette
- Cracked Wheat Salad
In a mixing bowl, combine garlic, olive oil and rosemary. Marinate lamb for 4 to 6 hours. Skewer lamb with roasted shallots and grill for 3 minutes on each side and serve with Cracked Wheat salad and Rioja vinaigrette.
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Skewered Shrimp on Sugar Cane with Mango Lime Salsa
Ingredients:
- 2 pounds u15 shrimp, peeled and deveined
- 12-inch sugar cane
- 3 mangos, seeded and diced
- 6 limes, julienned lime zest, reserve juice
- 1 bunch fresh coriander
- 1/2 teaspoon grated fresh ginger
- 1 teaspoon Caribbean Rub
- 1 tablespoon molasses
- Salt and freshly ground pepper
- Skewers, soaked
Rub shrimp with Caribbean seasoning and skewer. Let sit for 10 minutes. Peel sugar cane and slice on the bias razor thin.
Prepare a wood or charcoal fire and let it burn down to embers. In a mixing bowl combine lime zest, mango, coriander and ginger. Add half of the reserved lime juice and the molasses and mix well. Add the sugar cane and let rest for 15 minutes.
Remove sugar cane from marinade and grill 1 minute on both sides. Grill shrimp 2 minutes on each side. Place shrimp on sugar cane and drizzle with marinade.
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Thai-Style Grilled Peanut Chicken
Serves: 6
Ingredients:
- 1/2 cup peanut butter, (creamy or crunchy)
- 1/3 cup honey
- 1/4 cup soy sauce
- 2 tablespoons curry powder
- 2 clove garlic, minced
- 1 tsp fresh ginger
- 1 tsp sesame oil
- 2 to 2 1/2 pounds cut up chicken
Blend peanut butter with honey, soy sauce, sesame oil, and ginger until smooth. Stir in curry powder and garlic; mix well. Place chicken in a large plastic bag or a bowl. Pour peanut butter mixture over chicken and mix well. Close bag or cover bowl and chill at least 2 hours or up to 12 hours.
Remove chicken from marinade and broil or grill over medium heat 4 to 6-inches from heat. Turn chicken and brush with marinade occasionally while cooking.
(Do not brush with any more marinade less than 10 minutes before chicken is done.) Cook until chicken is no longer pink in thickest part (cut to test), 15 to 30 minutes depending on size and piece.
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