MY BARBECUE

Grilled Halibut With Oriental Sauce

2010-03-12T06:47:00.000-08:00

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 6−oz. halibut steaks, cleaned

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 for a medium fire.
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.

Shrimp On The Barbie

2010-03-12T06:46:00.001-08:00

12 Giant Prawns, shelled and heads and tails intact
1/4 cup Butter
1 cup Orange juice (freshly, squeezed)
2 tablespoons Sherry
1 teaspoon Orange Zest (grated)
2 each Green onions, tops and white
1 teaspoon Ginger root, (freshly grated)

Soak a dozen long wooden skewers in water for 30 minutes. Then push
skewers through prawns, lengthwise, from head to tail with only 1 to a
skewer. Combine all ingredients in saucepan and cook over medium to
low heat, stirring, until butter is completely melted. Dip skewered prawns
in the orange sauce and position on oiled grill rack about 4 inches above
the coals. Baste liberally with sauce and grill for 2 minutes. Turn the
prawn over and baste again, cooking for another 2 minutes. Smaller
prawn will be done at this point, but continue basting and turning larger
prawn until they are pink and cooked through. Remove from heat
immediately when done, as they will get tough if overcooked. Use any
remaining sauce for a dip for the prawns.

Mediterranean Grilled Vegetables

2010-03-12T06:45:00.000-08:00

1 pound Large onion
1 pound Red bell pepper
1 pound Green bell pepper
1 pound Yellow squash
1 pound Zucchini squash
1 cup Olive oil
1/3 cup Italian seasoning

Peel onions and cut top−to−bottom in large wedges. Cut tops from bell
peppers, remove core, and cut in large top−to−bottom pieces. Trim ends
from squash and cut in diagonal rounds, about 1/2" thick. Toss all
vegetables in a large bowl with olive oil and seasoning, breaking up the
onion wedges somewhat. Place in a single layer on a very hot grill
(watch out for the flare−ups!) and grill, turning occasionally, until peppers
are slightly charred and veggies are tender (about 5 minutes).
Serve immediately. These are also good refrigerated, then microwaved
to reheat.

Grilled Leek And Sweet Pepper

2010-03-12T06:44:00.000-08:00

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

Prepare a medium−hot fire in the grill. Coat the leeks with olive oil.
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
10−12 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.

Baby Back Ribs With Mustard Sauce

2010-03-12T06:43:00.001-08:00

1/3 cup Brown sugar
1/4 cup Onion, finely chopped
1/4 cup Vinegar
1/4 cup Mustard
1/2 teaspoon Celery seed
1/4 teaspoon Garlic powder
4 pounds Pork spareribs, or pork loin ribs, cut into पिएसस

For sauce, in a saucepan combine brown sugar, onion, vinegar, mustard,
celery seed and garlic powder. Bring to boiling, stirring till sugar
dissolves. Preheat grill. Adjust heat for indirect cooking. Place ribs
on grill rack over medium heat. Cover and grill for 1 1/4 to 1 1/2 hours or
till ribs are tender and no pink remains. Brush occasionally with sauce the
last 15 minutes of grilling.

Memphis−Style Barbecued Ribs

2010-03-12T06:40:00.000-08:00

3 Pound Racks baby back ribs
2 Teaspoon Salt
2 Teaspoon Coarse ground black pepper
Apple Juice for Basting
1 Cup Red wine vinegar
2 Cup Onion, chopped
2 Garlic, cloves, minced
1/4 Cup Mustard, yellow prepared
1/2 Cup Brown sugar, packed
2 Cup Ketchup
2 Lemons, thinly sliced
1 Teaspoon Louisiana hot sauce

Trim as much fat as possible from ribs. On bone side, work knife tip beneath
membrane that covers bone until finger tips can be worked beneath rack
membrane, loosening enough to get firm grip. Then peel membrane off rack.
With paring knife, scrape any fat away from bone.

Sprinkle ribs on both sides with even, light coating of salt and pepper.
Place ribs, bone−side−down on grill. Grill over low fire 1 1/2 hours, turning
every 15 to 20 minutes, replenishing fire as necessary. Baste with apple
juice at every turn during first half of cooking period either by brushing
on, or simply spraying apple juice from spray bottle. If smoking with
indirect heat, turn at 1 hour intervals, cooking 4 to 6 hours.

Combine vinegar, onion, garlic, mustard, sugar and hot sauce in blender.
Blend until smooth. Place in saucepan and add ketchup. Simmer 20 minutes.
Add lemon slices. Stir occasionally to keep from sticking. Use sauce as
frequent baste for last half of cooking period, whether grilling or smoking,
being careful not to burn ribs. Serve remaining sauce on side.

Apple Smoked Barbecue Ribs

2010-03-12T06:38:00.000-08:00

2 slabs baby back ribs, or spareribs
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon pepper
1 cup Apple Wood Chips
barbecue sauce (recipe follows)

Preheat oven to 400F. Rub cinnamon, cloves and pepper into
both sides of ribs. Place ribs on wire rack on baking pan.
Bake for 3 hours until tender.

Soak wood chips in water for 30 minutes. Prepare grill.
Place apple wood chips directly in the center of hot barbecue
coals. Baste ribs and place on grill above wood chips. Cover,
grill and cook for 10 minutes. Turn ribs, baste again and cook
another 10 minutes or until ribs are browned but still moist.

Barbecue Sauce:
2−15 oz. cans tomato sauce
1/2 cup molasses
10 cloves garlic
2 tablespoons ground cumin
2 tablespoons dry mustard
fresh ground pepper
1/2 teaspoon cinnamon
1/4 teaspoon hot pepper flakes
1/2 cup red wine vinegar

Combine all ingredients except vinegar in saucepan. Simmer,
covered, on low heat for 1 hour, stirring occasionally. Add
vinegar to taste and simmer for another 15 minutes. Chill at
least 24 hours, or until ready to use.

Grilled Key Lime Chicken

2010-03-12T06:36:00.000-08:00

3 pounds Chicken breasts; boneless, skinless
1 cup Key lime juice
1 tablespoon Honey
3/4 cup Water
1/2 teaspoon Fresh ground black pepper
1/2 teaspoon Ground thyme
2 tablespoons Vegetable oil
1 tablespoon Fresh ginger; peel, grated

Combine all ingredients except chicken in blender or food processor.
Process until combined well. Pour over chicken. Cover and let
marinate in the refrigerator overnight. Grill over hot coals, turning
once, until done. Garnish with cilantro and lime slices.

Barbecued Orange Chicken

2010-03-12T06:34:00.000-08:00

2 1/2 lbs chicken parts
BBQ Sauce:
1/4 cup vegetable oil
1/4 cup frozen orange juice concentrate
1/2 cup white wine vinegar
1/4 cup tomato paste
1 orange zest, removed with grater, orange
slices reserved for salad

Salad:
1 large, ripe tomato
1 orange, sectioned (without rind, see above)
2 scallions, chopped
1 Tablespoon vegetable oil
1 Tablespoon white wine vinegar
1/8 Teaspoon salt
1/8 Teaspoon pepper

Prepare grill; heat coals. In medium bowl, mix together all barbecue
ingredients until smooth. Place chicken on grill away from center heat,
skin−side−down; cook 15 minutes. Turn chicken and grill for 10 additional
minutes. Brush chicken pieces with sauce and turn occasionally; cooking
for additional 10 minutes. Cut tomato into wedges and place in medium
bowl. Use sharp paring knife to cut out white pith off orange. Remove
orange sections and add them to tomato. Sprinkle with oil, vinegar and
scallions; toss. Season with salt and pepper and toss again. Serve
chicken with salad on the side.

Cinnamon Honey Wings

2010-03-12T06:32:00.000-08:00

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
1−1/2 teaspoons Cinnamon, ground
1 teaspoon Thyme
1/2 teaspoon Ginger, ground
1/2 teaspoon Mustard, dry

Mix all ingredients in a plastic bag then knead occasionally
for 2 hours. Prepare fire in grill. 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.

Maple Barbecued Chicken

2010-03-12T06:31:00.000-08:00

4 skinless chicken thighs
3 tablespoons maple syrup
3 tablespoons chili sauce
1 tablespoon cider vinegar
1 tablespoon canola oil
2 teaspoon Dijon mustard

Preheat grill. Combine syrup, chili sauce, vinegar and mustard together
in a saucepan. Let simmer for 5 minutes.
Brush chicken with the oil and season with salt and pepper.
Place chicken on grill and cook for 10−15 minutes or until fork tender.
Turn occasionally and brush generously with sauce in the last few
minutes before they are done.

Kansas City Rib Rub

2010-03-12T06:30:00.001-08:00

1/2 cup brown sugar
1/4 cup paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon chili powder
3/4 tablespoon garlic powder
3/4 tablespoon onion powder
1 teaspoon cayenne

Mix all ingredients together and store in an air tight container.

Chili Paste

2010-03-12T06:29:00.000-08:00

1 Lemon (and zest)
1 Lime (and zest)
1 orange (and zest)
1/2 green chili, or more to taste (chopped with or without seeds)
5 garlic cloves (finely crushed)
3 tablespoons mild chili powder
1 tablespoon olive oil
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon

Mix 1/2 teaspoon of each fruit zest and all the juices with other
ingredients. Add more spices if desired. Let stand at least 30 minutes
before using (should thicken).

Cajun Blackening Spices

2010-03-12T06:28:00.002-08:00

5 teaspoons paprika
1 teaspoon ground dried oregano
1 teaspoon ground dried thyme
1 teaspoon cayenne pepper
1/2 teaspoon finely ground black pepper
1/2 teaspoon finely ground white pepper
1/2 teaspoon garlic powder

Mix together and store in an air−tight container.

Carolina BBQ Rub

2010-03-12T06:28:00.001-08:00

2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons freshly ground black pepper
1 tablespoon cayenne pepper
1/4 cup paprika

Combine all ingredients in a small bowl and mix well; use as a dry rub on
beef, chicken, lamb or pork.

Molasses Orange Barbecue Sauce

2010-03-12T06:27:00.001-08:00

1 Can Tomato soup, condensed (10 3/4 Ounce)
1 Can Tomato sauce, 8 Ounce can
1/2 Cup Molasses, light
1/2 Cup Vinegar
1/2 Cup Brown sugar, packed
1/4 Cup Vegetable oil
1 Tablespoon Minced onion, instant
1 Tablespoon Seasoned salt
1 Tablespoon Dry mustard
1 Tablespoon Worcestershire sauce
1 Tablespoon Orange peel, finely shredded
1−1/2 Teaspoon Paprika
1/2 Teaspoon Pepper, black
1/4 Teaspoon Garlic powder

In a saucepan, combine all ingredients. Bring to a boil; reduce heat and
simmer uncovered fo 20 minutes. Use to baste beef or poultry last
15 minutes of grilling.

Tennessee BBQ Sauce

2010-03-12T06:26:00.000-08:00

1 Cup Catsup
1/2 Cup Vinegar
1/4 Cup Worcestershire sauce
2 Cup Water
1 Onions, chopped
1/2 Cup Brown sugar
1 Teaspoon Celery seed
1/2 Teaspoon Salt

Combine ingredients in small saucepan and bring to boil. Simmer until
reduced to thick sauce, stirring occasionally.

Watermelon Barbecue Sauce

2010-03-12T06:25:00.000-08:00

1 − 6 Pound Seedless Watermelon chunk
8 Ounces Tomato Paste
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
2 Cups Firmly packed brown sugar
1/2 Cup Sherry
2 Teaspoons Lemon juice
1 Teaspoon Liquid smoke

Cut the melon into pieces and place in a saucepan. Cook it uncovered over
medium heat until the melon is the consistency of applesauce (approximately
2−3 hours). Stir it occasionally. Add remaining ingredients. Simmer
uncovered over low heat for 2 hours. Allow to cool to room temperature
before using.

Jack Daniel's Grilling Sauce

2010-03-12T06:24:00.000-08:00

1/2 cup pineapple juice
3 tablespoons soy sauce
1−1/2 teaspoon garlic powder
1/4 cup Jack Daniel's व्हिस्की

Combine all ingredients and mix well. Dip meat in sauce and place on grill
over hot coals. When meat is turned, brush with sauce. Grill to desired
degree of doneness. Just before meat is removed from grill, brush again
with sauce. Makes enough for 8 servings.

Honey Spiced BBQ Sauce

2010-03-12T06:23:00.000-08:00

1 1/4 Cup Catchup
2/3 Cup Salad oil
3/4 Cup Vinegar
5 Tablespoons Worcestershire sauce
1 Cup Honey
2 Tablespoon Dry mustard
3 Teaspoon Ginger, fresh grated
1 Lemon, sliced thinly
3 Tablespoons Butter
Combine all ingredients in a saucepan and heat to blend together.
Remove lemon peel before basting.

Beer Barbecue Sauce

2010-03-11T06:30:00.000-08:00

1 cup Prepared barbecue sauce
1 cup Ketchup
2/3 cup Beer
1/4 cup Honey or Molasses
2 tablespoons Lemon juice
2 tablespoons Red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Hot pepper sauce
1/2 teaspoon Pepper
2 Garlic cloves, minced
2 Onions, finely chopped
In large bowl, combine barbecue sauce, ketchup, beer, honey, lemon juice,
vinegar, mustard, Worcestershire sauce, hot pepper sauce, pepper, garlic
and onions. Place food in marinade and let stand at room tepmerature for
up to 2 hours or in refrigerator overnight. When ready to cook, remove food
and place marinade in saucepan and cook for 10 minutes or until thickened.
Use as sauce for basting or serving with cooked food.