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BBQ Scallops

Author: focus1

Ingredients

  • Four large, cleaned (shells can be kept) scallops
  • 4 tablespoons of butter
  • Half a shallot finely chopped
  • 2 tablespoons capers roughly chopped
  • 1 lemon juiced
  • Half a small bunch flat-leaf parsley finely chopped

Directions

  1. Preheat a barbecue or grill to medium-high. Place each succulent scallop in its shell, adding 1 tablespoon of butter and your favorite seasonings for an added burst of flavor.
  2. Grill or barbecue the scallops for 5 minutes, until they are lightly charred. Meanwhile, blend together shallot, capers, lemon juice and parsley to create a flavorful topping. Once cooked thoroughly spoon this over your scallops before serving.
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BBQ masala fish

Author: focus1

Ingredients

  • 1.5 kg sea bass
  • 2 long shallots, chopped
  • 8 cloves garlic
  • 2 ginger into tiny, thumb-sized pieces and peel them
  • 2 tsp hot chili powder
  • 1 tsp smoked paprika
  • 1 tablespoon of freshly-ground black peppercorns
  • 1 tbsp. ground coriander
  • 2 tsp ground cumin
  • ½ tsp ground turmeric
  • 50 gram coconut oil
  • Few handful fresh curry leaves
  • 2 limes, plus extra wedges to serve
  • 200 gram basmati rice
  • 1 mango, peeled, destoned and chopped
  • 2 limes, juiced
  • 1 tsp chat masala
  • a small bunch coriander, chopped
  • 35g coconut chips, toasted
  • 2 spring onions, thinly sliced

Directions

  1. Make 3 or 4 diagonal incisions into each fish before setting aside. Prepare the masala by combining the shallots, garlic, ginger, chili powder, paprika, black pepper, ground coriander cumin and turmeric in a food processor until they form a thick paste. Season your fish then completely coat them with marinade; making sure to fill all of those cuts you made earlier!
  2. Create two pieces of foil larger than the fish and overlap them on a work surface. Place the fish along with any marinade in the center, then evenly disperse curry leaves over both sides.
  3. To ensure the fish is safely contained, place two more sheets of foil directly over it. Then use your fingers to securely press and seal the edges together. Refrigerate for at least 2 hours or better yet leave overnight.
  4. To prepare this delectable rice salad, add 400ml of water and a pinch of salt to the small pan with the rice. Simmer over high heat for 1 minute before turning down to low and allowing it to cook for 9 minutes covered by a lid. Remove from heat and allow it steam for 10 minutes, then cool completely before chilling.
  5. When you’re ready to get started in the kitchen, prepare your rice salad by combining all of its ingredients except for the coconut chips and spring onions. Then season and chill it until you are prepared to serve. The fish should be cooked at this point as well!
  6. To prepare the fish parcel, gently preheat your barbecue to medium-high or set your oven temperature to 220C/fan 200C/gas 7. Then place the parcel directly on top of the coals and cook for 10 minutes. When done, make sure you are wearing protective gloves before carefully laying a baking tray overtop of it, flipping everything upside down in one swift motion.
  7. Simmer for an additional 10 minutes or until the fish is tender. If you’re using the oven, roast it for 30 minutes until cooked through and then turn on your grill to high heat. Peel off the top layer of foil, place under a hot grill, and keep grilling till lightly browned and crispy.
  8. For an exquisite finishing touch, sprinkle the coconut chips and spring onions over your rice salad. Serve it with freshly cooked fish alongside some juicy lime wedges for squeezing on top!
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BBQ Aubergines

Author: focus1

Ingredients

  • Three Aubergines
  • Four red peppers
  • Generously drizzle olive oil, with extra for serving
  • 50 gram fresh breadcrumbs
  • 75 gram walnuts, toasted
  • 2 tsp smoked paprika
  • 1 tsp dried chili flakes
  • Two tablespoons of pomegranate molasses
  • 1 lemon, juiced
  • Few leaves flat-leaf parsley

Directions

  1. Fire up the grill to medium-high heat and prepare your aubergines and peppers with a light coating of oil and seasoning. Place these vegetables away from direct contact with the flames, at the edges of your barbecue for optimal cooking.
  2. Grill for 15-20 minutes, flipping often, until the peppers become beautifully charred and the aubergines turn blackened and start to wilt.
  3. Place the vegetables into a bowl, cover it, and let sit for 5 minutes to steam. On the other hand, if you’re grilling indoors, preheat your grill at max temperature and cook peppers and aubergines right under your heated grill for 20 minutes while turning them regularly until their outer layer is charred with softened interiors.
  4. Start by peeling the aubergines and peppers. Cut off the pepper stalks, then remove all of its seeds and membranes. Chop them up into small pieces before transferring them to a food processor for easy blending.
  5. Chop the peeled aubergine into small pieces and place in a food processor with the other ingredients. Pulse until roughly combined, leaving it slightly lumpy for texture. Avoid making it too smooth or too chunky.
  6. Give it a taste for seasoning, then add more lemon juice if needed. Place the dish onto a serving platter and spread it out evenly with a spoon. Drizzle the top with extra oil and pomegranate molasses before adding some parsley leaves as garnish. Enjoy this side or starter dish alongside flatbreads for scooping up every bite!
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BBQ steak sandwich

Author: focus1

Ingredients

  • Four bavette steak
  • Five tbsp. soy sauce
  • handful of thyme sprigs
  • 3 cloves of garlic, lightly crushed using the blunt edge of your knife
  • 2 or 3 tsp wasabi
  • 6 tbsp. mayonnaise
  • 1-2 tsp rice vinegar
  • 2 tbsp. vegetable oil
  • 4 mini ciabatta’s
  • For a delectable dish, slice or cut 100g of radishes into matchsticks

Directions

  1. Place the steaks in an airtight container or dish, then pour on the soy sauce with thyme and garlic mixed together. Let it marinate for four to twenty-four hours before taking out from the refrigerator when you’re ready to start your barbecue fire.
  2. Get your BBQ or griddle pan ready for cooking by heating it to a high temperature – be sure the flames have died down before beginning. Blend together wasabi, mayonnaise and vinegar until you get your desired taste; add extra wasabi and/or more vinegar if needed.
  3. Take the steaks from their marinade then brush with oil. Grill or pan-fry them for roughly 2–3 minutes on each side until they are charred but still rosy in the middle. Place them onto a plate and let sit for five minutes to rest before serving.
  4. Toast the ciabatta on a griddle for 30 seconds before slicing into thin strips at an angle. Toss the resting juices with some oil and use to lightly dress your rocket leaves, then spread mayo onto each cut side of the ciabatta slices. Finally, top off your creation with sliced steak, rocket and radishes! Enjoy!
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Chicken tikka

Author: focus1

Ingredients

  • Cut three large chicken breasts into substantial, bite-sized chunks.
  • 75g yogurt
  • 2 tbsp. ginger and garlic paste
  • 1 tbsp. madras curry powder
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp smoked paprika
  • 2 tsp chili powder
  • 1 tbsp. lemon juice

Directions

  1. Gather all the ingredients in a spacious bowl and season generously. Stir until everything is well combined, then cover and refrigerate for at least two hours or preferably overnight to let the flavors fully develop.
  2. Heat the grill to a high temperature. Thread pieces of chicken onto four metal skewers, ensuring that they are all touching and leaving behind any excess marinade. Place them on a baking tray then grill for 4-5 minutes or until lightly charred before flipping and repeating until cooked through with an even charring all over.
  3. Elevate your meal by accompanying it with flatbreads, tangy raita, fresh lettuce and some pickled onions for an extra pop of flavor.
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Campfire Cones, A Delicious and Sweet BBQ Idea

Author: focus1

Ingredients

  • 4 waffle cones

A selection of your favorite toppings:

  • mini marshmallows
  • banana slices
  • chocolate chips
  • Rolos
  • mini Reece’s Peanut Butter Cups
  • fragmented Oreo cookies
  • chopped nuts
  • sugar threads

Directions

  1. After you wrap each waffle cone in aluminum foil, be sure to leave room at the top so the foil can close tight once the cones are filled.
  2. To avoid sticking, fill the cones with your desired ingredients and then sprinkle Oreo pieces and/or nuts on top. Packing the cones full will prevent the marshmallows/chocolate from melting down.
  3. Wrap the foil around the tops of the cones.
  4. For the best results, cook these on a hot barbecue for 3-5 minutes then let them cool for a couple of minutes. Once they’re ready, dig in!
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BBQ Chicken and Cilantro French Bread Pizza

Author: focus1

Ingredients

  • 2 tsp vegetable oil
  • 1 loaf French bread
  • Cut two boneless, skinless chicken breasts into small, bite-sized pieces.
  • 1 tsp Lawry’s Seasoned Salt
  • Fresh ground pepper, to taste
  • ¼ cup plus 3 tsp BBQ sauce, divided
  • ½ cup marinara sauce
  • ½ cup thinly sliced red onion
  • Fresh mozzarella cheese, 8 ounces, shredded
  • ½ cup shredded cheddar cheese
  • 2 tsp chopped cilantro, or to taste

Directions

  1. Before you begin, set your oven to 425 degrees Fahrenheit and grab a large baking sheet lined with foil.
  2. In a large skillet, coat chicken in vegetable oil and sauté over MEDIUM-HIGH heat. Add seasoning salt and fresh ground pepper to taste. Once the chicken is nearly cooked through with barely any pink remaining, add 3 tablespoons of BBQ sauce. Reduce heat to MEDIUM and let the dish simmer for 3-4 minutes until the sauce has thickened and coats the chicken entirely. Remove from heat and set aside.
  3. In a small bowl, mix together the remaining ¼ cup of BBQ sauce and marinara. Cut French bread in half length-wise and place it on the baking sheet you prepared earlier. Spread the sauce mixture over each side of the bread halves. Divide chicken evenly between both sides of bread, then top with sliced red onions, sprinkle with shredded mozzarella cheese and cheddar cheese.
  4. Cook for 10 to 12 minutes or until the cheese becomes melted and bubbly. Afterwards, remove it from the oven and put chopped cilantro on top. Let it sit for five minutes before slicing and serving
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Dry-Rubbed Ribs

Author: focus1

Ingredients

  • 1/4 cup packed dark brown sugar
  • 1/2 cup paprika (sweet or hot)
  • 1/4 cup chili powder
  • 2 tsp ground red pepper
  • 2 tsp ground cumin
  • 1 tsp ground mace
  • 1/4 cup salt
  • 1/4 cup cracked black peppercorns

Directions

  1. In a small bowl, mix together all dry ingredients to create the rub.
  2. Use your hands to rub the dry mixture onto both sides of ribs, covering evenly.
  3. Place ribs on a baking sheet and cover with plastic wrap. Refrigerate for at least 2 hours (or overnight) to let the flavors marinate into the meat.
  4. Preheat grill or oven to 350 degrees F and cook ribs for about 45 minutes, or until cooked through and tender. Serve with your favorite BBQ sauce. Enjoy!
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Coffee-Crusted BBQ Beef Ribs

Author: focus1

Ingredients

  • 1/3 cup dark roast coffee beans
  • 1/4 cup black peppercorn
  • 4 tsp of sea salt, plus more if desired
  • 4 tsp hickory smoked sea salt
  • 2 teaspoons of smoked Spanish paprika
  • Olive oil
  • 5 pounds bone-in beef ribs (approximately 4 racks)
  • Dijon mustard (to serve on the side)

Directions

  1. Before you begin cooking, set the oven to 500°F (260°C).
  2. Grind the coffee beans in a spice grinder (to about the same coarseness as you would for a French press grind), then set them aside. For coarse grinding, use a blender to grind the black peppercorn and sea salts together until the biggest piece of peppercorn is halved or quartered. After that, mix the coffee grounds, grounded peppercorns and seat salt together with smoked paprika.
  3. Place the beef ribs on a baking sheet and coat with a thin layer of olive oil, then add the spice mix. With your hands, press the spice mix onto every surface of the ribs to make sure it’s evenly distributed and glued on nicely. The goal is for the Ribs to have a thick “crusty” coating. Roast in an oven at 500° F (260° C) for 10 minutes or until you see a slight change in color indicating they’re seared. Remove from oven, then turn heat down to 300° F (150° C).
  4. After you have placed all of the ribs onto the doubled aluminum foil, score a few slits on the bottom of the pouch with a small knife. You want to make sure there are no open spaces anywhere so that none of flavor escapes. Next, place it on top of baking rack which is sitting on top  of a baking sheet (this catches any drippings). Set your oven timer for 4 hours and let them roast!
  5. After four hours, turn the heat down to 220° Fahrenheit (100° Celsius), and slow-roast for another seven hours. You can check on the tenderness of the ribs every now and then during this time if you want. If by the end of seven hours a fork cannot be inserted into the meat easily, I would recommend turning the heat back up to 300° Fahrenheit (150° Celsius) and cooking for an additional one or two hours. The final product should ideally be sticky, tender, and gelatinous with a darker shade of pink developed along the outer surface of muscle tissue.
  6. Once your ribs are finished cooking, top with a light layer of sea salt and eat with Dijon mustard. You could cut the meat into smaller chunks, or just eat it straight off the bone like a true carnivore.
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Maple Grilled Tempeh

Author: focus1

Ingredients

  • 8 ounces tempeh
  • 3 tsp soy sauce
  • 3 tsp maple syrup
  • 1 tsp rice vinegar
  • Two cloves of garlic, peeled and crushed, then chopped into smaller pieces.
  • 1/2 teaspoon powdered chipotle

optional (version in photo):

  • 1 -2 Portobello mushrooms
  • 2 1/2 cups cooked quinoa or brown rice
  • a handful of blanched green beans

Directions

  1. To make the maple marinade, start by combining the soy sauce, maple syrup, rice vinegar, garlic and chipotle powder in a small bowl. Then cut the tempeh into 4 triangles diagonally. If possible, thin out those triangles by slicing each one in half horizontally – for a total of 8 triangles. Afterwards reserve a few tablespoons of the marinade to use as a drizzle later on.
  2. After you cut the tempeh into pieces, lay them flat in a large baking dish. Pour the leftover marinade over the tempeh until all sides are coated. You can then choose to let it sit for anywhere between 30 minutes and 2 days, making sure to flip it occasionally.
  3. Grill the tempeh over medium heat for a few minutes on each side – Brushing all the while with the marinade remaining in the bottom of the baking dish. When it is toasted, deep, maple-y, and golden brown remove it from grill enjoy.
  4. The next time you fire up the grill, try grilling a Portobello mushroom alongside your tempeh. After it’s cooked through, brush it with any leftover marinade before slicing into thin strips. Serve over quinoa or rice and green beans (or broccoli) for a filling and satisfying meal.
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