BBQ & GRILLING recipes
BBQ and Grilling
- Keep a small plastic bag in your can of vegetable shortening.
When it comes time to grease a pan, just slip your hand in the bag,
scoop out what you need and spread it on the pan.
- Fresh ginger will last longer by storing it in a pot of sand.
- When making potato salad, add the dressing to warm
potatoes for the best flavor. Once cooled, the potatoes
will not absorb the dressing as well.
- Dried out coconut can be revitalized by sprinkling with
milk and letting it stand for about ten minutes.
- Sprinkle some pumpkin pie spice inside your Jack O'Lantern
to give the air a spice aroma!
- Sprinkling French toast with sesame seeds prior to cooking
provides a crunchy taste.
- Don't have a roasting pan? Make a rack out of vegetables like celery,
carrots and onion and place your chicken, turkey or roast on top.
The excess fat drips away from the meat and your pan drippings will
be more flavorful.
- Slide a strand of unwaxed dental floss--one end wrapped around the
forefingers of each hand--under fresh cookies to unstick them from
a cookie sheet. Floss also makes a clean cut through a cake for
layering. No more crumbly edges!
- For extra smooth, well-mixed oil and vinegar salad dressing: Combine
all ingredients in a screw top jar, add an ice cube and shake - then
discard what's left of the ice cube.
*BBQ & GRILLING*
42
BBQ Garlic Chicken
4 boneless skinless chicken breast halves
1 cup picante sauce
2 tablespoons vegetable oil
1 tablespoon lime juice
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
additional picante sauce
Place each chicken breast between 2 pieces of plastic wrap. Flatten chicken
to 1/4-inch thickness, using a meat mallet; cut into 1-inch pieces. Place in
a shallow container. Combine next 7 ingredients, mixing well. Pour over
chicken; cover and chill 1-2 hours. Thread chicken onto skewers; cook over
hot coals 6-8 minutes or until done, turning occasionally and basting with
remaining marinade. Serve with additional picante sauce.
BBQ Garlic Chicken
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BBQ Pork Shoulder Steaks
1-1/2 tablespoons Hungarian paprika
1 tablespoon ground coriander
1 tablespoon finely grated lemon zest (zest from 1 lemon)
1 tablespoon dried marjoram
2 teaspoons garlic powder
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon caraway seeds, crushed
1/4 teaspoon ground cinnamon
8 boneless pork shoulder steaks, cut 3/4-inch thick
In a small bowl combine paprika, coriander, lemon zest, marjoram, garlic
powder, salt, pepper, cumin, caraway seeds, and cinnamon. Rub herb mixture
on both sides of steaks, pressing into surface. Place steaks in center of
cooking grate. Grill 10 minutes for medium (160F) or 12 to 14 minutes for
well-done (170F), turning once halfway through grilling time.
BBQ Pork Shoulder Steaks
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BBQ Rib Eye Steaks
1/2 cup soy sauce
1/4 cup real maple syrup
6 cloves garlic, minced
1 tablespoon grated fresh ginger
1 teaspoon mustard powder
1/2 teaspoon sesame oil
1/4 teaspoon Tabasco sauce
1/2 cup beer
4 (10 ounce) beef rib eye steaks
In a medium size mixing bowl, combine soy sauce, maple syrup, chopped
garlic, grated ginger root, sesame oil, Tabasco sauce, and mix well to
blend. Now add beer and stir lightly to mix. Prepare steaks by scoring any
fatty outside areas on steak with a knife, (this prevents the steaks from
curling when barbecuing). Place steaks in a casserole dish and pour marinade
over. Using a fork, punch holes in steaks so that the marinade penetrates
into the steaks. Turn steaks over and repeat punching holes. Cover with
clear wrap or foil and let marinate in the refrigerator for at least 1 hour
or longer. You can also refrigerate and marinate overnight.
BBQ Rib Eye Steaks
45
Carolina Pulled Pork
1 whole pork butt
Pork Rub:
1/4 cup black pepper
1/4 cup paprika
1/4 cup turbinado sugar
2 tablespoons salt
2 teaspoons dry mustard
1 teaspoon cayenne pepper
Pulled Pork Sauce:
3 cups chicken stock
1 cup dry white wine
1/4 cup apple cider vinegar
1/4 cup molasses
1/4 cup chopped plum tomatoes
3 tablespoons shallots, minced
2 tablespoons pitted dates, minced
1 tablespoon garlic, minced
For rub: mix all ingredients in a bowl. Rub pork with prepared rub. Place in
plastic bag and refrigerate overnight. Take out pork and apply rub again.
Let sit at room temperature for 2 hours. Roast on rack uncovered in oven at
250-275F until falling apart tender (about 7-8 hours). For sauce, combine
all ingredients in a nonreactive saucepan; bring to boil and simmer until it
reduces to 1 1/2 cups. Pull pork into pieces, and toss with some sauce.
Serve on rolls, tortillas, or alone with extra sauce on the side.
Carolina Pulled Pork
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Chicken Marinade
1/4 cup cider vinegar
3 tablespoons prepared coarse-ground mustard
3 cloves garlic, peeled and minced
1 lime, juiced
1/2 lemon, juiced
1/2 cup brown sugar
1-1/2 teaspoons salt
6 tablespoons olive oil
ground black pepper to taste
6 boneless, skinless chicken breast halves
In a large, nonreactive container, thoroughly mix cider vinegar, whole
grain mustard, garlic, lime juice, lemon juice, brown sugar, and salt. Whisk
in olive oil and pepper. Place chicken in the mixture. Cover, and marinate
chicken in the refrigerator 8 hours, or overnight. Preheat an outdoor grill
for high heat, and lightly oil grate. Place chicken on the prepared grill,
and cook 10 minutes per side, until no longer pink and juices run clear.
Discard remaining marinade.
Chicken Marinade
47
Grilled Baked Potatoes
6 baking potatoes
salt and pepper
1 small Spanish onion, cut in 6 wedges
1 sweet green peppers, cut in strips
2 tablespoons butter
6 strips bacon
parmesan cheese, shredded (optional)
Scrub potatoes, cut V shaped wedge lengthwise out of top or each one.
Sprinkle cut sides with salt and pepper. Insert onion wedge in each, top
with green pepper and 1 teaspoon butter. Wrap bacon around each potato.
Place on square of foil and wrap foil tightly around potato. Cover and bake
on grill over medium hot coals or on medium setting, turning occasionally
for 35 to 40 minutes or until potatoes are fork tender. Fold back foil,
return potatoes to grill. Cover and cook for 5 to 10 minutes longer to crisp
bacon.
Grilled Baked Potatoes
48
Grilled Chicken Fingers
1/4 cup soy sauce
3 tablespoons dry white wine
2 tablespoons lemon juice
2 tablespoons vegetable oil
3/4 teaspoon dried Italian-style seasoning
1 teaspoon grated fresh ginger root
1 clove garlic, crushed
1/4 teaspoon onion powder
1 pinch ground black pepper
8 skinless, boneless chicken breast halves - cut into strips
In a large, resealable plastic bag, combine the soy sauce, wine, lemon
juice, oil, Italian-style seasoning, ginger, garlic, onion powder and ground
black pepper. Place chicken in the bag. Seal and let marinate in the
refrigerator for at least 3 hours, or overnight. Preheat an outdoor grill
for medium-high heat, and lightly oil grate. Thread the chicken onto
skewers, and set aside. Pour marinade into a small saucepan, and bring to a
boil over high heat. Cook chicken on the prepared grill for approximately 5
minutes per side, basting with the sauce several times. Chicken is done when
no longer pink and juices run clear.
Grilled Chicken Fingers
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Grilled Chicken Wings
20 chicken wings (3 1/2 to 4 pounds)
1 cup of your favorite barbecue sauce
1 tablespoon finely chopped garlic
2 tablespoons sesame seeds
1 tablespoon sesame oil
1/4 teaspoon cayenne pepper, to taste
Combine garlic, cayenne pepper, and barbecue sauce in a saucepan and bring
to a quick boil. Allow sauce to cool, then add the sesame oil and set aside.
With a sharp knife remove the tips from the chicken wings. Place the wings
in a large lock-top baggie and add the sauce mixture. Seal the bag and coat
the wings with the sauce. Refrigerate for about four hours, turning the
baggie periodically to coat the wings with sauce. Remove the wings from the
baggie and sprinkle with sesame seeds. Pour the remaining marinade into a
saucepan and bring to a boil for one minute and remove from the heat. Grill
the chicken wings directly over a medium heat. Turn the wings once with
tongs and continue to baste with the boiled marinade for approximately 15
minutes. Serve the wings warm with additional sauce (or a different
sauce/dip/dressing of your choice) for dipping.
Grilled Chicken Wings
50
Grilled Leg Of Lamb
2/3 cup olive oil
1/2 cup plus 2 Tablespoon dry red wine
1/4 cup red wine vinegar
2 tablespoons balsamic vinegar
5 tablespoons fresh rosemary, diced
10 garlic cloves, pressed
5 lb. leg of lamb, butterflied, with bone removed
salt and fresh cracked pepper to taste
Mix all the ingredients, except the salt and pepper, in a big glass bowl and
add the lamb. Turn several times with your hands to make sure that all the
lamb is covered. Cover with plastic wrap and refrigerate for at least 24
hours, turning every now and then. Remove from the fridge about an hour
before grilling in order to return lamb to room temperature. Remove lamb
from marinade and sprinkle generously with salt and fresh cracked pepper.
Grill the lamb on the center of the barbecue grill for about 17 minutes over
a medium heat for medium rare, 23 minutes for medium. Don't worry about the
flare-ups as it will give the lamb a delicious, crispy skin. Turn the meat
only once and cook for another 17 to 23 minutes, depending on desired
doneness. Remove lamb from grill and tent with tinfoil for 20 minutes to
allow juices to settle. Carve.
Grilled Leg Of Lamb
51
Grilled Pizza
1 cup warm water
1 (.25 ounce) package active dry yeast
1 pinch white sugar
2 teaspoons kosher salt
1 tablespoon olive oil
3 1/3 cups all-purpose flour
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1/2 cup olive oil
1 teaspoon minced garlic
1/4 cup tomato sauce
1 cup chopped tomatoes
1/4 cup sliced black olives
1/4 cup roasted red peppers
2 cups shredded mozzarella cheese
4 tablespoons chopped fresh basil
Dissolve yeast in warm water, and add sugar. Proof for ten minutes, or
until frothy. Add salt, olive oil, and flour; mix until dough pulls away
from the sides of the bowl. Turn onto a lightly floured, flat surface.
Knead until smooth, about 6 to 8 minutes. Place dough in a well oiled bowl,
and cover with a damp cloth. Set aside to rise until doubled. Punch down,
and knead in garlic and basil. Set aside to rise until doubled.
Preheat grill for high heat. Heat 1/2 cup olive oil with 1 teaspoon minced garlic
for 30 seconds in the microwave. Set aside. Punch dough down and divide. On
baking sheets, form into 2 oblong shapes approximately 3/8 to 1/2 inch
thick. Brush grate with garlic flavored olive oil. Carefully place dough on
hot grill. The dough will begin to puff almost immediately. When the bottom
crust has lightly browned, turn the dough over using two spatulas. Working
quickly, brush oil over crust, and then brush with 2 tablespoons tomato
sauce. Arrange 1/2 cup chopped tomatoes, 1/8 cup sliced black olives, 1/8
cup roasted red peppers over crust. Sprinkle with 1 cup cheese and 2
tablespoons basil. Close the lid, and cook until the cheese melts. Remove
from grill, and set aside to cool for a few minutes while you prepare the
second pizza.
Grilled Pizza
52
Grilled Pound Cake
3/4 cup dried sour cherries
1 cup boiling water
5 tablespoons brandy
1-1/2 pints vanilla ice cream, softened slightly
4-1/2 tablespoons semisweet chocolate, coarsley chopped
1/3 cup pecans, toasted and coarsley chopped
16-oz. loaf pound cake, cut into 16 1/2-inch slices
1/4 cup unsalted butter, melted
Place cherries in medium bowl. Pour 1 cup boiling water over cherries; let
stand until softened, about 10 minutes. Drain and pat dry. Mix cherries and
1 Tbsp. brandy in small bowl. Place ice cream in large bowl; mix in
cherries, semisweet chocolate and pecans; cover and freeze until firm, about
2 hours.
Prepare barbecue grill; heat to medium. Brush both sides of each cake slice
with melted butter. Grill slices until lightly toasted, about 30 seconds per
side. Place 2 slices of cake on each dessert plate. Place 1 scoop ice cream
on top of cake slices. Drizzle 1-1/2 tsp. brandy over each serving.
Grilled Pound Cake
53
Grilled Shrimp
2 lbs. unpeeled large or jumbo shrimp
1 cup vegetable oil
1 cup lemon juice
2 teaspoons dry Italian salad dressing mix
2 teaspoons seasoned salt
1 teaspoon seasoned pepper
1 teaspoon Worcestershire sauce
4 tablespoons brown sugar
2 tablespoons soy sauce
1/2 cup chopped scallions
Wash shrimp and drain on paper towels. Mix oil, lemon juice, salad dressing
mix, salt, pepper and Worcestershire sauce. Place shrimp in bowl and cover
with marinade. Marinate in refrigerator 2 to 4 hours or overnight, stirring
occasionally. Lift shrimp from marinade with slotted spoon and push onto
skewers. Place on charcoal grill about 6 inches from hot coals. Grill about
10 minutes, turning once and brushing with marinade. Pour remaining marinade
into pan. Stir in brown sugar, soy sauce and onion. Heat to boiling. Serve
as a dip for shrimp.
Grilled Shrimp
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Homemade BBQ Sauce
2 cups water
3/4 cup light corn syrup
1/2 cup tomato paste
1/2 cup white vinegar
3 tablespoons molasses
3 tablespoons brown sugar
1 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
Combine all ingredients in a sauce pan and mix well. Over medium-high heat,
bring just to a boil; lower heat and simmer for 1 hour, stirring
occasionally.
Homemade BBQ Sauce
55
Kentucky Steak Marinade
10 tablespoons Bourbon
5 tablespoons soy sauce
2 tablespoons white wine vinegar
2 tablespoons vegetable oil
1/2 teaspoon lemon pepper
1/4 teaspoon black pepper
1/4 teaspoon salt
1 clove garlic, minced
Mix all the ingredients. Marinate steaks for at least 2 hours but preferably
longer. Grill the steaks over an outdoor grill for best flavor (and to tempt
your neighbors with the wonderful smell!). Yield: 1 1/2 cups marinade
Kentucky Steak Marinade
56
Oven BBQ Ribs
3 lbs pork back ribs
1 (8 ounce) jar honey
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon garlic powder
2 tablespoons Old Bay Seasoning
1/2 teaspoon onion powder
1/4 teaspoon celery salt
1/2 cup dark brown sugar
1/4 teaspoon fresh ground pepper
1 medium onion, grated or finely chopped
12 ounces barbecue sauce
1/4 cup white sugar
Place all ingredients together in large roasting pan. Cut ribs apart for
easier serving. Mix together making sure to coat all ribs with this semi-dry
paste. Spread ribs out evenly on bottom of pan. Cover lightly with foil.
Bake at 375F for approximately 1 hour, turning or stirring occasionally.
Oven BBQ Ribs
57
Sirloin Kabobs
1/4 cup soy sauce
3 tablespoons light brown sugar
3 tablespoons distilled white vinegar
1/2 teaspoon garlic powder
1/2 teaspoon seasoning salt
1/2 teaspoon garlic pepper seasoning
4 fluid ounces lemon-lime flavored carbonated beverage
2 pounds beef sirloin steak, cut into 1-1/2 inch cubes
2 green bell peppers, cut into 2 inch pieces
1/2 pound fresh mushrooms, stems removed
1 pint cherry tomatoes
1 fresh pineapple - peeled, cored and cubed
In a medium bowl, mix soy sauce, light brown sugar, distilled white vinegar,
garlic powder, seasoning salt, garlic pepper seasoning and lemon-lime
flavored carbonated beverage. Place beef sirloin steak in a large ziplock
bag. Cover with the soy sauce mixture and seal. Marinate in the refrigerator
8 hours, or overnight. Preheat an outdoor grill for high heat and lightly
oil grate. Place green bell peppers in a medium saucepan with enough water
to cover. Bring to a boil and cook approximately 1 minute. On wooden or
metal skewers, alternately place steak, parboiled green peppers, mushrooms,
cherry tomatoes and pineapple. Basting frequently with remaining marinade
mixture, cook on the prepared grill 10 to 15 minutes, or to desired
doneness.
Sirloin Kabobs
58
Super Burgers
2 lbs. ground beef
1 cup soft breadcrumbs
3/4 cup Burgundy wine
1 (4 ounce) can sliced mushrooms, drained
2 teaspoons onion salt
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon pepper
8 hamburger buns
Mix together first 9 ingredients. Shape into 8 patties. Broil or grill 4-5
inches from heat 5 minutes on each side, or until desired degree of
doneness. Serve in hamburger buns with sliced tomatoes and onions.
Super Burgers
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