can you please share with me a simple barbecue recipe?
mon asked:
i want to try a simple delicious barbecue recipe for my simple gatherings at home, especially among adult visitors. it should be a recipe that’s good for pork or chicken, easy to prepare and with ingredients that are available all year-round.
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September 20th, 2008 at 12:34 pm
Honey-Grilled Pork Loin
1 (3 lb) boneless pork loin roast
2/3 cup soy sauce
1 teaspoon ground ginger
3 cloves garlic, crushed
1/4 cup packed brown sugar
1/3 cup honey
1 1/2 tablespoons sesame oil
vegetable cooking spray
1. Trim fat, butterfly roast by cutting lenthwise to 1/2 inch of other side.
2. Place in dish or large zip-loc.
3. Combine soy sauce, ginger, and garlic, pour over roast.
4. Refrigerate 3 hours or more.
5. turning occasionally.
6. Remove roast, discard marinade.
7. Combine brown sugar, honey and sesame oil in a saucepan.
8. Cook over low heat until sugar dissolves.
9. Coat grill rack with cooking spray.
10. Place roast over medium hot coals (350-400).
11. Brush with mixture.
12. Cook 20-25 minutes or until meat thermometer reaches 160.
13. Baste frequently.
Smothered Grilled Chicken Breast
Ingredients:
• 4 boneless skinless chicken breast
• 1/2 lb of Mesquite Smoked Hormel Bacon
• 2 tbsp of Lawry’s Season Salt
• 1 cup Jack Daniel’s BBQ sauce
• 2 cups sliced mushrooms
• 1/2 cup onion, chopped
• 1/2 cup bell pepper, chopped
• 4 slices mozzarella cheese
• 4 slices American cheese
Method:
Sprinkle chicken breast with Lawry’s seasoning salt. Place on grill cook over medium heat until done. Cook bacon in large skillet. When bacon is done drain skillet, leaving about 1 tsp of bacon grease. Place skillet back on stove on low heat and saute mushrooms, onions and peppers for approx 15 minutes or until tender. Place cooked chicken breast on baking sheet. Cover each breast with BBQ sauce. Place 2-3 slices of cooked bacon on each chicken breast and cover with sauteed mushrooms, onions and pepper, a slice of mozarella cheese and a slice of American cheese. Place cookie sheet with chicken back on grill just long enough to melt cheese.
Notes:
NOTE* It’s faster if you cook bacon first, and then cook your mushrooms, onions and peppers while the chicken breasts are grilling. As soon as chicken is cooked you are ready to put all the ingredients on top and then right back to the grill.
Number of servings: 4
September 23rd, 2008 at 10:29 am
pre-boil chicken breast in water, chicken bullion and 1/4 cut BBQ sause. Then, place partially cooked chicken on the grill and roast with more BBQ sause. DO NOT ‘poke’ the chicken, or any meat, to let the juices out, particularly if you use charcoal (it dries the mean and the juice drips on the charcoal and releases chemical gas).
Turn often. Criss & Pitts BBQ sauce is good, so is Jack Daniels sauce. yummy!
September 24th, 2008 at 5:45 am
NEVER FAIL BARBEQUE SAUCE
1 c. catsup
1/4 c. brown sugar
1/4 c. onion, finely chopped
1/4 c. orange juice
1/4 c. white vinegar
2 tbsp. Worcestershire sauce
Boil for 5 minutes. Pour over chicken parts, pork chops or ribs; or marinate beef steaks in 4 hours and grill. A good all purpose barbeque sauce.
September 25th, 2008 at 1:51 pm
BBQ Pork Ribs
Gently boil the ribs for about an hour.
Then marinate them in BBQ sauce (in the fridge).
Do the above in the morning or the night before.
The ribs are now ‘cooked’, tender, and some fat is removed.
BBQ them on med-high, turning frequently, until they look done!
September 27th, 2008 at 6:25 am
Beer Can Chicken
INGREDIENTS:
* 1 whole chicken (4-5 pounds)
* 1 12 ounce can beer (room temperature)
* 2 cloves garlic, minced
* 2 sprigs fresh rosemary
* 2 teaspoons olive oil
* 1 teaspoon dried thyme
* 1/2 teaspoon red pepper flakes, crushed
* Juice of 1 lemon
* For Rub:
* 1 teaspoon paprika
* 1 teaspoon salt
* 1 teaspoon fresh rosemary, chopped
* 1 teaspoon dried thyme
* 1/2 teaspoon black pepper, ground
* 1/2 teaspoon lemon zest
PREPARATION:
Comnine all rub ingredients in a small mixing bowl. Set aside.
Remove giblets and the neck from chicken. Sprinkle all over with rub, including cavity. Open can of beer and discard half of it. Place, minced garlic, rosemary, thyme, lemon juice, and pepper flakes in it. Make sure to pierce two more holes on the top of beer can. Place chicken on top of can.
Preheat grill. Place birds grill balanced by the beer cans. Grill over indirect medium heat for 1 1/2 hours or until internal temperature of thigh is 180 degrees. Remove chicken when finished cooking and let sit (with beer can still intact), for 10 minutes before carving.
September 27th, 2008 at 3:19 pm
I don’t measure anything when i make my sauce (sorry ) so adjust for personal taste.
catsup 3 parts
molasses 1 part
brown sugar 1 part
apple cider vinegar 1/4 PART
chili powder
garlic powder
black pepper
liquid smoke
cook on low heat till thick .
these are the main components of my sauce but sometimes depending on the type of meat im doing i will change out the vinegar for say apple juice or pineapple juice.also i will make my sauce chunky sometimes by sauteing onion and garlic before i add my liquids.your only limitation is imagination.
if you are of the school of thought that says you must not put the sauce on the meat while it cooks then you need a marinade /sopping sauce.
my favorite.
1 quart beer
1can frozen apple juice concentrate(for beef or chicken)
liquid smoke.
or
1 quart beer
1can pineapple juice (for pork)
liquid smoke
marinate at least 4 hours
put on grill and continue to baste with marinade during the cooking process.
remove from grill and baste with sauce or serve sauce on side.