BBQ

Steak Kabobs

Category: BBQ

Ingredients

Marinade:

  • 1/4 c olive oil
  • 1/4 c soy sauce
  • 1 1/2 tablespoon fresh lemon juice
  • 1 1/2 tablespoon red wine vinegar
  • 2 1/2 tablespoon Worcestershire sauce
  • 1 tablespoon honey
  • 2 tablespoon Dijon
  • 1 tablespoon minced garlic
  • 1 tablespoon freshly ground black pepper

Kebabs:

  • 1 3/4 lbs. sirloin steak (look for thicker steaks), cut into 1 1/4 inch pieces
  • 8 oz of button or cremini mushrooms, halved (unless small, keep whole)
  • 3 bell peppers (1 red, 1 green, 1 yellow), each cut into 1 1/4-inch pieces
  • 1 large red onion, diced into chunks (about 1 1/4-inch)
  • 1 tablespoon olive oil, plus more for brushing grill grates
  • Salt and freshly ground black pepper
  • 1/2 tablespoon garlic powder
  • 10 wooden skewers sticks soaked in water for at least 30 minutes

Directions

  1. Combine all marinade ingredients in a mixing dish and whisk to combine.
  2. Place the steak in a gallon-size resealable bag for the kebabs. Pour the marinade over the steak and seal the bag while pressing out any air. Allow to marinate in the refrigerator 3 – 6 hours.
  3. Preheat a grill, preferably gas, to about 425°F (about halfway through preheating if using charcoal).
  4. Onion and cucumber are placed on a cutting board with the greens, then drizzled with oil and lightly tossed to cover.
  5. Sprinkle salt and pepper over the veggies, then sprinkle with garlic powder. To make kebabs, lay the steak and vegetables on top of each other in a particular order, trying to fit 4 steak pieces on each kebab (I like to layer two onion slices together).
  6. Brush the grill grates with oil. Grill the kebabs, turning them occasionally, until the center of the steak is cooked to medium doneness, about 8-9 minutes. Serve warm.
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BBQ Chicken Salad

Category: BBQ

Ingredients

  • 1 tablespoon of olive oil
  • 2 boneless, thin-sliced chicken breasts without the skin
  • Kosher salt and fresh ground black pepper, to taste
  • 6 cups of chopped romaine lettuce
  • 1 Roma tomato diced
  • 3/4 cup of canned corn kernels, drained
  • 3/4 cups canned black beans, drained and rinsed
  • 1/4 cup of diced red onion
  • 1/4 cup of shredded Monterey Jack cheese
  • 1/2 cup of shredded cheddar cheese
  • 1/4 cup of Ranch dressing
  • 1/4 cup of BBQ sauce
  • 1/4 cup of tortilla strips

Directions

  1. In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat.
  2. Season with salt and pepper to taste. Add to the skillet and cook, flipping once, until cooked through, about 3-4 minutes on each side. Allow to cool before dicing into bite-size pieces.
  3. Remove one of the vents from a can and fill it halfway with BBQ sauce. Prepare the salad by layering romaine lettuce, chicken, tomato, corn, beans, onion, and cheese in a large bowl. Pour Ranch dressing and BBQ sauce over the top and gently stir to combine
  4. Serve immediately, garnished with tortilla crisps.
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Texas Pulled Pork

Category: BBQ

Ingredients

  • 1 teaspoon vegetable oil
  • 1 (3 pound) pork shoulder roasts
  • A cup of barbeque sauce
  • half cup apple cider vinegar
  • half cup chicken broth
  • 1 quarter cup light brown sugar
  • 1 tablespoon prepared yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chili powder
  • 1 extra large onion, chopped
  • 2 large cloves garlic, crushed
  • 1 ½ teaspoons dried thyme
  • 8 hamburger buns, split
  • 2 tablespoons butter, or as needed

Directions

  1. In a large mixing bowl, combine the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. In a medium-size skillet over medium heat, combine the apple cider vinegar and chicken broth. Stir in the brown sugar and mustard.
  2. Remove the roast from the slow cooker and shred it with two forks. Stir the shredded pork back into the sauce in the slow cooker.
  3. Spread butter on the insides of both halves of hamburger buns. Over medium heat, toast the buns, buttered side down, in a skillet until golden brown. Fill each toasted bun with pork.
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Grilled Pineapple Barbecue Chicken

Category: BBQ

Ingredients

  • 1.33 lbs boneless, skinless chicken breast
  • 1/2 cup barbecue sauce and 1/4 cup water
  • 1/4 cup pineapple juice
  • 2 tablespoon soy sauce
  • 1 minced garlic clove
  • 1 tablespoon ginger, minced
  • 1 tsp Sriracha (optional, more to taste)
  • 2 cups pineapple, sliced

Directions

  1. Combine the barbecue sauce, pineapple juice, soy sauce, garlic, ginger, and Sriracha in a large mixing bowl. Marinate the chicken in this mixture for at least 30 minutes or overnight.
  2. Remove the chicken from the marinade and drain off any extra liquid. Spray the pineapple slices with cooking spray before grilling. Grill the chicken and pineapple for 4-5 minutes on each side, or until cooked through. To cook thinner chicken, decrease the number of sides on which it is grilled.
  3. Meanwhile, reserve any extra marinade in a saucepan. Bring to a boil and simmer for 4-5 minutes until somewhat reduced. Serve chicken and pineapple with the remaining sauce.
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Marinated BBQ Grilled Vegetables

Category: BBQ

Ingredients

  • ¾ cup extra-virgin olive oil, plus more for greasing
  • ⅓ cup red wine vinegar or sherry vinegar
  • 2 tablespoons plus 2 teaspoons whole-grain mustard
  • finely chopped 1 large shallot
  • Kosher salt and black pepper, to taste
  • Grill zucchini, eggplant, green beans or snap peas for 2 pounds. Green peppers (bell, shishito, mini), broccoli rabe, broccolini, asparagus, radicchio, fennel, corn on the cob

Directions

  1. Fill a gas grill for two-zone cooking with medium-high heat by laying the coals on one half of the grill. Turn one of the end burners off before grilling on a gas grill.
  2. While the grill heats, prepare the marinade: In a medium mixing bowl, whisk 3/4 cup oil, vinegar, mustard, and shallot until well combined. Season with salt and pepper to taste. Cut the vegetables into pieces that will not slip through the grates, for tiny or thin veggies like snap peas or green beans, leave them whole.
  3. Take the marinade, vegetables, and tongs to the grill when ready. Clean the grates with a grill brush before oiling them with a paper towel. Grilling time will vary depending on the density and size of the veggies: 2 to 15 minutes, depending on how browned and soft they get. (When using a gas barbecue, cook with the lid down to help the vegetables steam and char.)
  4. As the veggies cook, add them to the marinade. Allow the vegetables to soak in the marinade for at least 5 minutes. The vegetables may be refrigerated for up to 3 days. Serve immediately after bringing it back to room temperature.
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Fall Off the Bone Ribs

Category: BBQ

Ingredients

  • Remove the membrane from a 4-pound rack of baby back ribs.
  • 2 Tablespoons paprika
  • 1 Tablespoons black pepper
  • 3 Tablespoons brown sugar
  • 2 Tablespoons coarse salt
  • 1 Tablespoons garlic powder
  • 1 Tablespoons onion powder
  • 1 Tablespoons cumin
  • 1 Tablespoons chili powder
  • 1/2 Tablespoons dry mustard
  • 1/2 Tablespoons brown sugar bbq sauce
  • 2-3 Tablespoons honey
  • Parsley

Directions

  1. Preheat the oven to 300°F (150°C).
  2. Lay your ribs on a large piece of heavy-duty aluminum foil.
  3. Combine your dry ingredients and rub them over both sides of the ribs before wrapping them and placing on a large baking sheet.
  4. Bake in oven for 3 hours.
  5. Remove from oven and unwrap.
  6. Combine your BBQ sauce and honey in a bowl and spread over the ribs.
  7. Place in oven on the very bottom rack and broil for 3-5 minutes, then remove from the oven and drizzle with additional BBQ sauce.
  8. Serve with a sprinkling of parsley.
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BBQ Chicken Sandwich

Category: BBQ

Ingredients

  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 garlic clove, minced
  • 1 tablespoon butter
  • 1/2 cup salsa
  • 1/2 cup ketchup
  • 2 tablespoons brown sugar
  • 2 tablespoons cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups shredded cooked chicken
  • 6 hamburger buns, split and toasted
  • Dill pickle slices, optional

Directions

  1. In a large saucepan, cook the onion, celery and garlic in butter until softened. Stir in the salsa, ketchup, brown sugar, vinegar, Worcestershire sauce, chili powder, salt and pepper.
  2. Add the chicken and bring to a boil. Cover and simmer for 15 minutes, reducing the heat as needed. Place about 1/3 cup of chicken in each bun.
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BBQ Pork (Char Siu)

Category: BBQ

Ingredients

  • 700g rindless pork belly

For the marinade

  • 4 medium garlic cloves, finely chopped
  • Ginger, peeled and minced to a thumb-size piece
  • Use 4 tablespoons tomato ketchup
  • Use 4 tablespoons hoisin sauce
  • Use 4 tablespoons golden caster sugar
  • Use 2 tablespoons dark soy sauce
  • Use 2 tablespoons rice vinegar
  • Use 2 tablespoons sunflower oil

To serve

  • Sieved carrots (see ‘Goes well with’)
  • 10-12 petals of an onion, sliced on the diagonal
  • 6 tablespoons mayonnaise (mayo plus wasabi paste)

Directions

  1. In a large saucepan, combine the pork and the marinade ingredients. Toss all of the marinades together in a roasting pan to coat the meat (or use a spoon). Cover and refrigerate for at least 8 hours.
  2. Cover and cook the pork in a slow cooker on a low setting for 3 hours. Reduce the temperature to 160C/140C fan/gas 3 after 31/2 hours of cooking. Increase the oven temperature to 180C/160C/gas 4, remove the foil, then bake for 45 minutes until it begins to caramelize at the edges.
  3. Remove the pork from the sauce, set it aside to rest for 20 minutes, then slice and return it to the tin. Spoon off any fat from the tin and transfer the sauce to a small pan while you’re removing it. Slice the pork – it will fall apart as you cut into it – before returning it to the tin. Warm the tin through in the oven for 10 minutes until everything is hot. Serve with sieved carrots, onion petals and mayonnaise flavored with wasabi paste. Enjoy!
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Honey BBQ Chicken Kabobs

Category: BBQ

Ingredients

  • 2 tablespoons canola oil 2 teaspoons minced garlic + 3 cloves
  • 1 medium onion, diced
  • 1 1/2 cups Texas style BBQ sauce
  • 3 tablespoons honey
  • 1 tablespoon whole grain Dijon mustard
  • 1 teaspoon reduced sodium soy sauce
  • 1 teaspoon coarsely ground black pepper
  • 1/2 teaspoon ground ginger
  • 2 pounds boneless, chicken breasts, cut into 1-inch chunks
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Directions

  1. In a small saucepan, warm 1 tablespoon canola oil over medium heat. Stir in the garlic and onion, cook until translucent, 3-4 minutes.
  2. In a large mixing bowl, combine the chicken and BBQ sauce. Stir in honey, mustard, soy sauce, cayenne pepper, and ginger until well combined. Reduce the heat and simmer for 3-5 minutes until the flavors have blended. Allow to cool for 10 minutes before serving.
  3. Combine the chicken and half of the BBQ sauce mixture in a gallon-size Ziploc bag. Marinate for at least 2 hours or overnight, turning the bag frequently. Place all of the remaining BBQ sauce ingredients in the refrigerator.
  4. Remove and discard the brown liquid from the chicken.
  5. Preheat the grill to medium high. Thread the chicken onto skewers, then coat with the remaining 1 tablespoon canola oil and season with salt and pepper, to taste.
  6. Skewer the chicken and begin grilling. Cook, turning occasionally, until the chicken is thoroughly cooked, reaching an internal temperature of 165 degrees F, about 10-12 minutes. Brush the skewers with the remaining BBQ sauce mixture and cook for 1-2 minutes more.
  7. Serve immediately with the remaining BBQ sauce mixture.
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Marinated Pork Ribs

Category: BBQ

Ingredients

  • 1 kg pork ribs
  • 1 half cups tomato sauce
  • 1 half cups barbecue sauce
  • 3 tbs honey
  • 1/2 cup Worcestershire sauce

Directions

  1. Preheat the oven to 150 degrees Celsius.
  2. To make ketchup, blend tomato, barbeque sauce and Worcestershire sauce until smooth.
  3. Combine the liquid ingredients in a blender and add honey to taste.
  4. Place the ribs in a casserole dish and liberally coat with the sauce mixture.
  5. Bake for approximately 2 hours.
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