Recipe Book

Barbecue 10

2011-10-03T05:34:00.003-07:00

Apple Smoked Barbecue Ribs

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.

Barbecue 9

2011-10-03T05:31:00.000-07:00

Grilled Key Lime Chicken

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.

Barbecue 8

2011-10-03T05:30:00.000-07:00

Grilled Leek And Sweet Pepper

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

Prepare a medium-hot 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

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.

Barbecue 7

2011-10-03T05:27:00.001-07:00

Mediterranean Grilled Vegetables

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.

Barbecue 6

2011-10-03T05:26:00.000-07:00

Shrimp On The Barbie

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.

Barbecue 5

2011-10-03T05:25:00.000-07:00

Grilled Halibut With Oriental Sauce

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

1 cup Apple Wood chips

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.

Barbecue 4

2011-10-03T05:23:00.000-07:00

Bourbon Steak

1-1/2 pounds steak

1 teaspoon. sugar

1/4 cup bourbon

2 tablespoons soy sauce

2 tablespoons water

1 garlic clove, crushed

1 cup Apple Wood Chips

Mix all ingredients (except chips) together, place in ziplock bag and marinate

steak 4 hours or over night. Soak wood chips in water for 30 minutes, and

add to hot coals just before commencing to grill. Grill steak to desired

doneness. This recipe is good with any cut of steak you like.

Barbecue 3

2011-10-03T05:22:00.000-07:00

Marinated Steak Kabobs

1 cup Onion, chopped

1/2 cup Vegetable oil

1/2 cup Lemon juice

1/4 cup Soy sauce

1 tablespoon Worcesteshire sauce

1 teaspoon Mustard, prepared

1 pound Sirloin steak, cut in 2"cubes

1 large Green pepper, cut in 1"pieces

2 medium Onions, quartered

2 medium Tomatoes, quartered

1 cup Apple Wood Chips

Saute onion in oil; remove from heat. Stir in lemon juice, soy sauce,

Worcestershire sauce, and mustard; pour over meat and vegetables.

Cover and marinate overnight in refrigerator. Remove meat and

vegetables from marinade, reserving marinade. Alternate meat and

vegetables on skewers.

Soak Apple Wood Chips in water for 30 minutes. Prepare fire in grill.

When the grill is up up temperature, add wood chips; let them start

smoking. Grill kabobs 5 minutes on each side over coals or until desired

degree of doneness, brushing frequently with marinade.

Barbecue 2

2011-10-03T05:20:00.000-07:00

Cinnamon Honey Wings

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

1 cup Apple Wood Chips

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.

Barbecue 1

2011-10-03T05:19:00.000-07:00

Barbecued Orange Chicken

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

Preparation:

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.