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Ingredients:
2 tsp corn starch or flour
2 tsp salt
5 tbsp coarse-ground pepper
1/2 tsp oregano
4 tsp garlic powder
4 tsp onion powder
1 tsp paprika
1 tsp beef stock base (granulated)
Directions Mix all ingredients together. Either sprinkle or rub into meat before cooking. |
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Serves: 16 Ingredients:
1 cup beef stock
1 cup chili sauce
1/2 cup fancy molasses
2 tbsp wine vinegar
4 tsp Dijon mustard
2 tsp Worcestershire sauce
2 tsp chili powder
1 tsp celery seeds, crushed
1 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper
Directions: In saucepan, combine stock, chili sauce, molasses, vinegar, mustard, Worcestershire sauce, chili powder, celery seeds, cumin, salt and pepper. Add 2/3 cup (150 mL) water; bring to boil. Reduce heat and simmer for about 20 minutes or until reduced to about 2 cups (500 mL). (Make-ahead: Cover and refrigerate for up to 2 weeks.) |
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Vinegar based BBQ sauce recipe
This is the southern style of vinegar barbeque sauce recipes. Ingredients:
1 cup White Vinegar
1 cup Cider Vinegar
1 tsp Sugar
1 tsp Red Pepper Flakes
1 tsp Tabasco Directions: Mix thoroughly and slather it on as you are grilling |
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BBQ Pork Tenderloins Serves: 4-6 Ingredients:
2 pork tenderloins, about 1 pound each
3 tbsp ketchup
3 tbsp molasses
1 tbsp Worcestershire sauce
2 tbsp soy sauce
2 cloves garlic, finely chopped
¼ tsp dry mustard
¼ tsp ginger
Method: Heat barbeque to Medium. Mix all ingredients in a bowl. Grill for about 10 minutes on each side, basting generously. Cook until internal temperature reaches 180º F. |
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Pork Chops with Black Plum & Grain Mustard Marinade One of the most unique Grilled pork chop recipes Serves: 4 Ingredients
4 Pork Chops, 1" thick
Ingredients for the Marinade:
1/2 cup Plum Jam
2 tbsp Grain Mustard
3 tbsp Red Wine Vinegar
2 tbsp Maple Syrup
1/4 cup Olive Oil
Pinch of Each: Minced Ginger, Chopped Rosemary, Minced Garlic, Tabasco, Salt & Pepper Indoor Preparation Marinate the chops for 2-3 hours prior to grilling, in the plum/mustard mixture. It's a good idea to keep a bit of your marinade separate for basting your meat later on the grill; but remember, if the marinade has already touched the raw meat, you cannot reuse it later on! Outdoor Preparation Grill on medium-high until the pork juices run clear and there is no pink color left in the meat, approximately 10-12 minutes. (It is essential to cook pork completely!) In the last couple of minutes in the cooking process, rebaste the pork with the bit of marinade you put aside at the beginning, or make a little bit more of the mixture separately to use right away. Take off the grill when cooked through and place on clean platter; never put cooked meat back onto the same platter that was used to marinade or store raw meat. |
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Pulled Pork
pulled pork barbeque recipes Pulled pork is generally cooked over a low and smoky fire of whole logs until it is so tender that it can be pulled apart by hand. This is not practical for most of us, so here is an alternative that will have a similar result. You need about 4-5 pounds of pork shoulder boneless roast, Boston butt. If desired, marinate in a dry spice rub overnight. When ready to cook, place pork in center of cooking grate. Grill on medium or low 3 to 3 ½ hours until tender. For well done, cook to an internal temperature of 170 degrees F. Pull pork into shreds with two forks. Add your favourite hot sauce, Mix well and serve on buns with extra sauce. |
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Our pick for easy BBQ pork recipes Serves 8 Ingredients:
3 x pork tenderloins, sliver skin removed
8 x skewers of bamboo, soaked in water for 30 minutes
3 sprigs of rosemary, chopped
1/2 cup of olive oil
1 tbsp of freshly ground pepper
Juice of 2 lemons
16 x pearl onions
Directions: Cut tenderloin across the grain into 1 inch cubes and place them into a plastic bag. Add rosemary, lemon, pepper and olive oil. Place in the fridge to marinate for 30 minutes. Skewer pork alternating with pearl onions and finishing with the pork on top. Season with salt and pepper. Preheat the grill to medium high heat. Oil the grill and place the skewers on the barbecue. Grill until charred on the outside and perfectly cooked on the inside - about 12 minutes, turning the skewers ever 2 minutes. |
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Grilled Ribs with Orange and Sage
6 lbs. babyback pork ribs
vegetable oil
kosher salt
3 orange peel
2 bunches sage
6 to 8 cloves garlic cloves
1 T. black peppercorns
2 to 4 C. olive oil
1 splash white wine (optional)
4 to 6 oz. chicken stock
1 to 2 T. apricot preserves
2 T. orange juice
1 bunch sage
1 kosher salt
1 black peppercorns
12 to 18 pieces orange segments
1 whole orange zest
For marinade:
With a sharp knife cut randomly over the oranges, sage leaves and sliced garlic cloves. Crack the pepper a little so it will release its flavor. In a pan that will hold the meat tightly, pour a small amount of oil and sprinkle on a portion of the ingredients. Place a layer of pre-grilled ribs down. Repeat the sprinkling of orange, garlic, sage and black pepper. Follow with another layer of meat and repeat the process until all the meat is covered with the solid ingredients and just barely covered in oil.
For Sauce:
Assemble white wine, apricot jam, orange juice, sage leaves, kosher salt, black pepper, orange segments and orange zest.
For Pork:
Steam ribs over water until tender. Oil and lightly season with kosher salt and white pepper as needed. In a hot grill pan or on a BBQ, grill ribs quickly and only on one side. Then submerge them in marinade. Bake ribs in oven until brown. Remove ribs from pan. Keep warm. Pour off excess fat from pan. Splash with wine or chicken stock. Follow with jam, juice and sage. Slightly reduce sauce and adjust the seasoning. Barely warm the orange segments in the sauce and spoon decoratively around plate. Brush ribs with sauce and garnish with blanched orange zest. Serve immediately. |
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Grilled Chicken KabobsWonderful smoky tropical taste. - 1/2 cup Coco Lopez Cream of Coconut
- 1/2 cup fresh lemon juice
- 2 tablespoons chicken broth
- 1 teaspoon marjoram leaves
- 1 large clove garlic, minced or put through garlic press
- 1/2 teaspoon crushed red pepper flakes
- 1-1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 red bell pepper, cut in bite-sized pieces
- 1 green bell pepper, cut in bite-sized pieces
- 14-ounce can pineapple chunks, drained, or 2 cups fresh pineapple chunks
In a small bowl, combine the cream of coconut, lemon juice, chicken broth, marjoram, garlic and crushed red pepper. Put the chicken, pepper pieces and drained pineapple in a plastic zip bag or shallow dish. Pour marinade over chicken and peppers and refrigerate for 2 to 4 hours, turning occasionally. Preheat the grill. Remove the chicken, peppers and pineapple, reserving the marinade. Arrange chicken, peppers and pineapple on four skewers. Bring the reserved marinade to a boil, and boil gently for 2 minutes. Brush the grill with a little oil to prevent sticking. Brush kabobs with marinade, and grill over indirect heat with grill cover closed for 10 minutes. Turn kabobs, brushing with marinade. Check for doneness, and grill until chicken is done. |
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Cedar Plank Salmon 4 (6 ounce) fresh atlantic salmon fillets, about 1 inch thick,skin removed
4 tablespoons roast garlic infused olive oil
4 tablespoons finely chopped shallots or red onions
fresh dill
1 lemon, cut in half
coarsely crushed black peppercorns
coarsely crushed pink peppercorns
coarse salt
1. Soak a 10 inch long, 6" to 8" wide, construction grade cedar plank 3/4" thick, in water for at least 24 hours before making the recipe.
2. Make sure you keep the wood submerged by weighing it down with cans.
3. Start your barbecue and heat it to high.
4. Rub the salmon filets all over with the oil, sprinkle each one with some of the shallots, top with a few sprigs of fresh dill and a squirt of lemon juice.
5. Finish with the crushed peppercorns.
6. Put the plank on the BBQ and sprinkle with a little coarse salt.
7. Close the cover for a couple of minutes or just until the top of the plank is nearly dry.
8. Note: Keep a spray bottle of water close at hand in case the wood starts to burn.
9. Place the filets on top of the plank.
10. If your BBQ has two burners, turn off the one beneath the wood.
11. If not, turn the heat to the lowest setting.
12. Close the cover and cook for about 10- 12 minutes or until nearly cooked all the way through.
13. Don't overcook.
14. Squeeze some lemon juice over the top, serve and enjoy.
15. The plank can only be used once.
16. Make sure it has stopped smoking and is well extinguished before disposing of it. |
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Grilled Shrimp Skewers - 8 wooden skewers
- 1/4 cup fresh-squeezed lime juice
- 1/4 cup tamari soy sauce
- 1/4 cup sesame oil
- 1 1/2 lbs (24) jumbo shrimp, peeled with tails left on
- 2 tablespoon toasted sesame seeds
Directions for Grilled Shrimp - Soak wooden skewers cold water for 15 minutes.
- Whisk lime juice, tamari and sesame oil together. Skewer three shrimp on each stalk of lemongrass. You may need to pierce shrimp with a paring knife first to help in sliding them onto the lemongrass stalks. Lay flat in a non-reactive dish and pour sauce over top, turning skewers to coat the shrimp. Marinate 20 minutes.
- Grill shrimp skewers over hot coals or on an indoor grill for two to three minutes on each side, or until shrimp are just pink and slightly firm. Sprinkle the grilled shrimp with sesame seeds and serve.
This Grilled Shrimp Recipe makes 4-6 servings.
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BBQ'd shrimp: INGREDIENTS
2 pounds LARGE shrimp, uncooked, pull the skin/tails off
1 finely chopped onion
1 cup olive oil
1 tsp sugar
1 tsp cayenne peper
1/2 tsp salt
1/2 tsp oregano
1 tsp garlic powder
1/4 cup Maple Syrup
Optionally a pound-o-bacon
DIRECTIONS
In a large bowl, mix everything togather (except bacon) and then add shrimp.
Leave it in the fridge overnight (PREFERABLE) or at least for several hours.
Flip occasionally to distribute shrimp marinade. Pull out from fridge an hour
or so beforehand to let things warm/loosen up a bit.
The next day, preheat your bbq grill while skewering the shrimp.
Optionally place flat on a fine-screen mesh cookware - less work!
Wrap in bacon and grill. Be careful about flames from the dripping marinade.
Serve over rice, pasta, or as-is |
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flank steak: INGREDIENTS
One 12-ounce jar orange marmalade
1/2 cup red wine vinegar
1 tablespoon chili powder
2 tablespoons A-1 steak sauce
1/2 cup ketchup
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
3 pounds flank steak
Salt and freshly ground pepper, to taste
DIRECTIONS
1. In a large bowl, combine all ingredients and mix 'em up well.
Set aside 1 cup of the marinade (see step #3 & #4) and add the flank steak
to the remaining marinade and coat well. Cover and refrigerate overnight.
2. Preheat your BBQ grill so it's pretty darn hot. Toss the steak on the grill
pour some of the marinade on top. After a minute to get a good sear,
flip the flank steak over and pour a bit more of the marinade on that side.
Discard any leftover marinade (since it had been on raw meat).
Turn the BBQ burner down to medium. Flip again after 4 more minutes,
and then remove after 4 additional minutes. This will be fairly rare;
add a 1-2 minutes per side for more well done.
3. While you let the flank steak sit for 5 minutes, microwave the cup
of marinade that you put aside earlier so it is good-n-hot.
4. Spread half of the marinade across the steak and cut again the grain
into thin slices. Provide the last of the marinade for those that want
a little extra on their pieces, |
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Halibut on the BBQ
Lay skin side down on foil
Mix Mayonaise, Shredded parmesan cheese in a bowl
Spread evenly over halibut maybe 1/8" thick
Make a 3 cuts into the meat lengthwise and push |
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Asian spiced chicken: For the brine, in a large bowl, combine the water, salt, vinegar, soy sauce, star anise, cinnamon, sugar, and fennel seeds. Stir until the salt is dissolved.
Rinse chicken on the inside and out. Remove any fat from the cavity. Carefully add chicken to the brine. Cover and marinate in the refrigerator for 6-8 hours, turning the chicken occasionally.
Remove the chicken from the brine; discard the brine. Rinse the chicken and pat dry with paper towels. Twist the wing tips under the back. Skewer the neck skin to the back and use kitchen string to tie legs to the tail. Prepare the grill for indirect grilling on medium heat. Place the chiken breast-side up on the grill rack. Cover and grill for 30-50 minutes...up to 1 hour or till drumsticks move easily in their sockets. (180 degrees in inside thigh muscle) Transfer chicken to platter and let stand, covered with foil for about 10 minutes before carving. About 4 servings.
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 8 cups water
1/3 cup coarse kosher salt
1/4 cup rice vinegar or white vinegar
1/4 cup soy sauce
8 star anise, broken
2 3-inch pieces stick cinnamon, broken
1 T. sugar
2 tsp. fennel seeds, crushed
1 3-3 1/2 pound whole broiler-fryer chicken
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bbq'd ribs: Ingredients
1/2 cup plus 2 tablespoons paprika
1/4 cup salt
1/4 cup garlic powder
1/4 cup chili powder
1/4 cup plus 2 tablespoons brown sugar
crushed red pepper
4 slabs pork loin back ribs (13 to 15 ribs per slab) Directions
Combine the paprika, salt, garlic powder, chili powder, brown sugar and pepper to taste.
Start a fire in the smoker, add water (and keep water in the pan), and let the tempature rise to about 225 degrees. Sprinkle the rub on the meaty side of the slabs Place the meat in the smoker (bone side down, on the top of the rack), close the dome, and let the tempature come back to 225 degrees. Cook, checking every 45 minutes, for about 4 to 6 hours. The ribs are done when one end of hte slab tears easily when bent back with a pair of tongs. A few minutes before serving, baste with a finishing sauce.
If you don't have a real smoker and you're using a grill, fire up about 30 briquettes. When they are about 80 percent ash, spread the coals and grill the ribs 6 inches above the hot coals for about 1 1/2 hours. Turn the meat every 15 to 20 minutes and baste with BBQ sauce.
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