barbeque adventures

[Suesumba]

okay so i got this barbeque at a yard sale for $5 never been used. it's a tiny one, but i had so much fun cooking on it two burgers at a time

anyway mr. himself was not as impressed with my rig as i was so now i have a weber barbeque. it's as big as a barge, and powered by propane.

now i need your cooking expertise on what to make on the hms barbeque i'm not talking burgers and hotdogs.

i bought some fish to cook pan it

share some real triumphs in outdoor cooking.

put your recipe here..

thanks

[grandma2]

Re: barbeque adventures

here yu go Sue for your steaks,then yu can do some jerk to

BBQ Steak Seasoning

1/2 cup soy sauce
1/4 cup rice vinegar (not seasoned)
1/3 cup chopped scallion
2 tablespoons sugar
2 tablespoons minced garlic
2 tablespoons minced peeled fresh ginger
1 tablespoon Asian sesame oil
11/2 teaspoons Asian chili sauce i use chilli garlic or black bean
3 1¾ lb. steak

Stir together marinade ingredients, reserving one-third for sauce if you want.

Put steak and remaining two-thirds marinade in a glass dish, turning steak to coat, and let marinate at room temperature for 10 minutes or more,(mi like bout 2 hours or more.)

BBQ on high then turn to medium flame for about 12 minutes on both side,depends on how rear you like your steak

Transfer meat to platter and cover loosely with foil.

[Suesumba]

Re: barbeque adventures

thanks G2. i bought some tilapia. any hints?

[mountaingal]

Re: barbeque adventures

Sue, this is an Atkins recipe that I tried that worked marvellously on the barbecue. It was very tasty. However, use this recipe for special occasions only, as raw tuna is hella expensive.

Asian Tuna Kabobs

Cooked tuna should be crispy on the outside and rare to medium rare on the inside. If you prefer your fish completely cooked through, substitute swordfish in this recipe and increase cooking time by 2 minutes.

Ingredients
1/3 cup reduced sodium soy sauce
1/3 cup dry sherry or rice wine
1 tablespoon toasted sesame oil
1 tablespoon fresh ginger, grated
1 tablespoon chopped garlic
2 teaspoons granular sugar substitute [e.g. Splenda]
2 pounds tuna steaks, cut into 24 1” cubes, about 24 cubes
3 scallions, whites only, cut into 16 1” pieces
1 large red pepper cut into 16 1” squares (about 1/3 pound)
2 Chinese eggplants, cut into 24 1" rounds (about 3/4 pounds)* [I left out this ingredient]
8 bamboo skewers, soaked in water for 15 minutes
convert to metric

Directions
1. Preheat grill to high.[dis light di BBQ]

2. Combine soy sauce, sherry, sesame oil, ginger, garlic and sugar substitute in a large bowl. Add tuna, scallions and red pepper and toss to coat. Marinate for 15 minutes in the refrigerator.

3. Remove tuna, scallions and red pepper from marinade and set aside. Toss eggplant in marinade and let sit for 3 minutes. Remove eggplant and set aside with other ingredients. Discard marinade.

4. To assemble skewers: On each skewer, alternate 3 pieces tuna, 2 pieces scallions, 2 pieces red pepper, and 3 pieces eggplant (eggplant should be skewered through both skin sides of the rounds). Grill for 3-4 minutes per side (tuna will be rare in the center).

*Atkins tips
Chinese eggplant are smaller seedless versions of the traditional purple eggplant. If you can’t find them, substitute in the traditional larger eggplant, cutting it into 1” cubes.

[chosen vessel]

Re: barbeque adventures

Roasted corn (jamaican stylee)

Soak corn, with one tier of husk on
in a solution of salt and water.
Place the corn on the top most part of the grill
(the part that is not closest to the fire)
Roast for about 30 mins.
Towards the end, place the corn on the grill itself - close to the fire.
Let it burn a bit.

[Suesumba]

Re: barbeque adventures

Originally posted by mountaingal:
[qb] [i]
*Atkins tips
Chinese eggplant are smaller seedless versions of the traditional purple eggplant. If you can’t find them, substitute in the traditional larger eggplant, cutting it into 1” cubes. [/qb]

this is great love chinese eggplant.


chosen the corn sounds good. i had to watch my neighbours doing their yellow and green peppers and mi mout dis a wata a wanda if dem aggoh hax mi if mi want some. why do veggies taste so goon off a grill.

[grandma2]

Re: barbeque adventures

mi nuh nyam riva fish plus it too ugly an dem a farm dem...no sah...gi mi mi sea fish any day girl...

mi guess yu coulda cook it de same way.....

mi tek olive oil and oil double foil,lay fish on top

melt some butter add crushed garlic,parsley, salt and pepper pour over fish

seal foil,grill for 10 mins depends on thickness

[vaj001]

Re: barbeque adventures

Here's a couple you might want to try:

TEQUILA LIME CHICKEN

2 teaspoons finely shredded lime peel
1/4 cup lime juice
1/4 cup tequila
1 tablespoon cooking oil
1 tablespoon orange liqueur or 1 teaspoon finely shredded orange peel
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
6 medium skinless, boneless chicken breast halves (about 1-1/4 pounds total)
1 cup hot chunky salsa
1 medium tomato, chopped
2 green onions, finely chopped
1 tablespoon snipped cilantro
2 tablespoons honey

In a shallow nonmetallic dish combine lime peel, lime juice, tequila, cooking oil, orange liqueur or orange peel, garlic, salt, and pepper. Add chicken to marinade, turning to coat. Cover and chill about 1 hour.
Meanwhile, for tomato salsa, in a small bowl combine chunky salsa, chopped tomato, green onions, and snipped cilantro; set aside.
Drain chicken, reserving marinade. Stir honey into marinade. Grill chicken on an uncovered grill directly over medium coals for 5 minutes. Turn chicken and brush with marinade; grill for 7 to 10 minutes more or until chicken is tender and cooked through. (Or, place chicken on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat for 10 to 12 minutes, turning and brushing with marinade once.) Serve with tomato salsa. Makes 6 servings.

MARINATED TUNA STEAKS

4 6-ounce fresh or frozen tuna steaks, cut 1 inch thick
1/3 cup dry white wine
1 tablespoon lemon juice
1 tablespoon olive oil or cooking oil
1 clove garlic, minced
2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
1/4 teaspoon salt
Lemon slices (optional)
Fresh rosemary and/or oregano (optional)

1. Thaw fish, if frozen.
2. For marinade, combine wine, lemon juice, oil, garlic, rosemary, oregano, and salt. Place fish in plastic bag set into a shallow dish. Add marinade; seal bag. Turn fish to coat well. Chill for at least 1 hour or up to 2 hours, turning fish once.
3. Remove fish from bag. Discard marinade. Grill fish steaks on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once. Garnish with lemon slices and rosemary and/or oregano, if desired. Makes 4 servings.

To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place fish on the greased grill rack over drip pan. Cover and grill for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once.

GARLIC BROILED SHRIMP

1 pound fresh or frozen extra-large shrimp, peeled and deveined (about 20)
2 tablespoons olive oil or cooking oil
2 tablespoons dry vermouth or white wine
2 cloves garlic, minced
Dash salt
Dash pepper
2 medium tomatoes, halved crosswise

1. Place shrimp in a plastic bag set in a deep bowl.
2. For marinade, in a small bowl combine oil, vermouth or white wine, garlic, salt, and pepper. Pour over shrimp in bag. Close bag.
3. Marinate shrimp in the refrigerator for 2 to 4 hours. Drain shrimp, reserving marinade.
4. Arrange shrimp on the unheated rack of a broiler pan. Place tomatoes, cut side up, next to shrimp. Brush shrimp and tomatoes with marinade. Discard remaining marinade.
5. Broil 4 to 6 inches from the heat about 5 minutes or until shrimp turn opaque, turning shrimp over once. Makes 4 servings.

GRILLED GREEK LEG OF LAMB

1 1/2 to 2 pounds boneless leg of lamb, trimmed
1 tablespoon finely shredded lemon peel
2/3 cup lemon juice
6 tablespoons olive oil
1/3 cup snipped fresh oregano
1/4 cup pitted, sliced kalamata olives
1/2 cup snipped fresh parsley
1/2 cup crumbled feta cheese
1/4 teaspoon ground cinnamon
2 pounds plum tomatoes

1. Slice lamb across grain into 1/2- to 3/4-inch-thick pieces; place in a large bowl. For marinade, stir together the lemon peel, half of the lemon juice, 4 tablespoons of the oil, the oregano, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Cover and marinate at room temperature for 20 minutes. (Or, place lamb in a plastic bag set in a shallow dish. Pour marinade over lamb; close bag. Marinate in the refrigerator for at least 8 hours or up to 24 hours, turning bag occasionally.) In a large bowl combine remaining lemon juice, olives, 1 tablespoon of the remaining oil, the parsley, feta cheese, cinnamon, and 1/4 teaspoon pepper; set aside.
2. Drain lamb, discard marinade. Brush tomatoes with the remaining 1 tablespoon oil. Grill lamb and tomatoes on the rack of an uncovered grill directly over medium-hot heat for 8 to 10 minutes or until lamb is desired doneness and tomatoes are slightly charred, turning once. Transfer tomatoes to cutting board; cool slightly and slice. Toss the tomatoes with the feta cheese mixture; serve with lamb. Makes 6 servings.

MOROCCAN CHICKEN WITH CUCUMBER-MELON RELISH

1/2 cup lemon juice
1/3 cup olive oil
4 cloves garlic, minced
3 tablespoons grated gingerroot
2 tablespoons ground cumin
4 teaspoons ground coriander
1 tablespoon salt
1 tablespoon ground cinnamon
1 tablespoon paprika
2 teaspoons ground red pepper
1-1/2 teaspoons pepper
6 to 8 pounds meaty chicken pieces (skinned, if desired)
1 medium cantaloupe (3 pounds), seeded, peeled, and chopped (3 cups)
1/2 of a small honeydew melon (1-1/2 pounds), seeded, peeled, and chopped (1-1/2 cups)
1 medium cucumber, seeded and chopped (1-1/2 cups)
1/4 cup sliced green onions
2 tablespoons lemon juice
2 tablespoons snipped fresh mint
1 tablespoon honey

1. For marinade, in a small bowl stir together the lemon juice, oil, garlic, gingerroot, cumin, coriander, salt, cinnamon, paprika, red pepper, and pepper. Place chicken in two large plastic bags set in two large bowls. Pour half of the marinade over chicken in each bag. Seal bags and turn several times to distribute the marinade. Marinate chicken in the refrigerator for 4 to 24 hours, turning bags occasionally. Drain chicken, discarding marinade.
2. Grill chicken on the rack of an uncovered grill directly over medium coals for 35 to 45 minutes or until chicken is no longer pink, turning once. Serve with Cucumber-Melon Relish. Makes 12 servings.

Cucumber-Melon Relish: In a large bowl combine chopped melon, cucumber, and green onions. In a small bowl combine lemon juice, snipped mint, and honey; mix well. Pour the honey mixture over melon mixture. Toss gently to coat. Cover and chill relish for up to 8 hours. Stir before serving, and serve with a slotted spoon. Makes about 4 cups (12 servings).

[vaj001]

Re: barbeque adventures

Tandoori Rub for Fish or Chicken

1 tablespoon ginger
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon paprika
1 tablespoon turmeric
1 tablespoon salt
1 tablespoon cayenne

Mix all ingredients together. Store in an airtight container.

All Purpose Spice Rub

1/2 Cup chili powder
3 Tablespoons onion powder
2 Tablespoons cumin
3 Tablespoons paprika
1 1/2 Tablespoon garlic powder
1 Tablespoon brown sugar
1 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/2 teaspoon lemon zest
1/4 Cup hickory flavored salt

Mix ingredients thoroughly and store in a tightly sealed jar.

Lip Smacking Sauce

5 cloves garlic, peeled
2 tablespoons olive oil
1 (#10 size) can catsup
1 large Vidalia onion fine chopped
2 tablespoons soy sauce
1 teaspoon liquid smoke
2 tablespoons Worchestshire sauce
3 tablespoons yellow mustard
1 (5-ounce) bottle pickapeppa sauce (This contains: mangos, raisins, tamarinds, salt and pepper, tomatoes)
2 tablespoons wine vinegar
2 large juice oranges
1 large lime
2 lemons
1/2 cup brown sugar
3 tablespoons grated horseradish
1 can cola, (recommended Dr. Pepper)
Few dried chilies, to taste
1 tablespoon cayenne pepper, to taste

In a blender or food processor, puree the onion and garlic with some of the vinegar. Melt butter in large stock pot, add onion and garlic puree, sauté for about 5 minutes. Add the ketchup and stir very well. Start adding the rest of the ingredients 1 at a time stirring well and often. Simmer for about 1 hour, stirring frequently.

[mountaingal]

Re: barbeque adventures

that grilled greek leg o lamb sounds lipsmacking vjay, no lie.

question - i've seasoned chicken with storebought tandoori seasoning, but for some reason when i cook it (either on bbq or in oven) the seasoning turns yellow rather than that deep red i see in indian restaurants. why is that?

[vaj001]

Re: barbeque adventures

Sorry, just one more, I'm getting carried away again.

Grilled Lobsters with Champagne Butter

4 lobsters fresh
1 lemon juiced
2 sticks butter
2 cups Champagne

Place lobster shell side down. Cut body from head to tail with sharp knife, splitting open. Remove heart and intestinal vein. Melt butter in sauce pan and add lemon juice and champagne. Place split lobster shell side down on grill over med. heat approx. 5 inches from heat source. Brush well with butter mixture and cook for 8 min. Turn lobsters, cook for another 8 minutes, turn again, brush well and continue to cook until meat turns opaque. Best to cook lobsters with top of grill down. Brush with champagne sauce just before serving. The remaining sauce can be used for dipping at the table.

[777]

Re: barbeque adventures

unno is getting too carried away..
A jamaican jerk, b-b-q-, down inna smoke, drop ee down good inna pitfire receipe me a look for.. [img]/forums/images/graemlins/laugh.gif[/img] Cho...

[vaj001]

Re: barbeque adventures

Originally posted by mountaingal:
[qb] that grilled greek leg o lamb sounds lipsmacking vjay, no lie.

question - i've seasoned chicken with storebought tandoori seasoning, but for some reason when i cook it (either on bbq or in oven) the seasoning turns yellow rather than that deep red i see in indian restaurants. why is that? [/qb]

It's probably the amount of tumeric in the mix that makes it so yellow.

[Suesumba]

Re: barbeque adventures

ViJay you're always a treasure with your recipes (printing thread) -- do you actually make the stuff from these recipes? if yes you mussi one hellava cook

[vaj001]

Re: barbeque adventures

Yes, I actually use the recipes. Most of my family and friends say I do a pretty good job in the kitchen.