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BBQ recipes
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| lawrenceq |
idea given to me by The Ear's bbq thread, cheers mate :)
Right just had my wisdom teeth out, and perks give you a lot of good ideas while ur laying in bed, and here is one of them.
correct me if Im wrong but i dont see any threads on peoples fav bbq recipes and seeming as tis the season lets hear what you lot like to do for ribs, steaks, etc... I'll have a start
NY steak, inch thick. pepper it down, then 6 minutes on either side on high heat whilst generously sprinkling it with MTL steak spice. finish by putting steaks on a plate and covering them with foil for ten mins to get nice n juicy. mmmmm :nervous: |
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| DJ Mach X |
There is no real recipie IMO...
A good BBQ matters on two things... the cut/quality of the meat, and how you coook it...
ie. You can cook a piece of price chopper chicken breast marinated in sauce all day in 15 mins on the bbq...
Or you can have a nice piece of chicken breast from the butcher, a little lemon and salt, maybe shove a clove of garlic in the breast for taste and slow cook it over coals or wood and that'll taste 20x better...
Me, I prefer natural BBQ, fresh meat, little seasoning, like salt, some oregano and garlic. Slow cook over coals or wood. Or if in a rush, hi-heat on the bbq to sear it, then low heat with the lid down constantly giving it a 1/2 tsp of lemonjuice and olive oil to keep it moist.
Ohh and grilled veggies FTW! grab a large bowl, chop up red pepers, jalapenos, shrooms, baby tomoatoes, baby eggplant, zuchini, chop it all up into decent size chunks, coat in olive oil, spices of your choice and grill them suckers up, the skewers, to much time and annoying, just quarter a bell pepper, halve the jalepnos, slice the eggplants etc.. grill and flip...
Meat, grilled veggies and a fresh bread... maybe a couple potatoes on the cue... there is your BBQ... everything prepared outside with a cd of beats and a few cold ones... |
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| The Ear |
Easy Asian Inspired Burgers
-grab your fav patties from the store (remember...it says easy in the title)
-get the meat up to room temp (this is key), & while it's coming to room temp dust the patties w/ equal amounts (for a 4-pack I typically go w/ a tbsp of each) of onion powder & garlic powder, 1/2 those amounts of Chinese 5-spice powder, & 1/4 of that amouont of salt & pepper (either black or white).... note I've got a ratio there... but I primariy do all that by sight
-once the patties are at room temp & the spices have more or less melted into the meat, rub each patty w/ sesame oil (my preference is the Kodoya brand as it seems to hold up better against the heat) as this plays off the Chinese 5-spice nicely. Also, sesame oil inherently brings out the "beefy" flavour of beef & plays that up nicely.
-get your grill up to medium-high heat & wipe it down w/ a little vegetable oil (b/c it won't burn off like olive oil) so the patties don't stick & you'll get nice grill marks this way too
-get those burgers on the grill & don't flip 'em until they slide up easily off the grill (this only happens once you've got a proper sear) & then finish the other side
Now I'd love to tell y'all how long to cook 'em but burgers vary in thickness & that affects the cooking time. Also, if you like things spicly like I do, work about a 1/2 tsp of ground cayenne pepper into the spice dust.
Cheers. |
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| Abercrombie |
I love BBQ Corn-On-The-Cob!
Although classic salt and butter is always enjoyed,
My faves for COTC;
- Spritzed with lime juice and chili powder
- Spritzed with lemon juice and Tandoori masala
- With a slice of bacon when cooked in foil or a pulled-back husk insertion before the grilling.
For bonfire parties;
- good old corn still in the husks, dig hole at bottom of fire, place corn, bury them in coals, remove in half hour, peel husks and eat... nice smokey flavour. |
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| jchung52 |
| i have a family recipe for steak that is coveted by many in KW. i refuse to reveal it. hehe as mach said, it also depends on the cut of meat and how its cooked. theres a big difference when you use $13 slabs versus $3. |
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| Abercrombie |
| quote: | Originally posted by jchung52
i have a family recipe for steak that is coveted by many in KW. i refuse to reveal it. hehe as mach said, it also depends on the cut of meat and how its cooked. theres a big difference when you use $13 slabs versus $3. |
... and which neighbourhood dog you decide to go missing the night before. |
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| jchung52 |
| quote: | Originally posted by Abercrombie
... and which neighbourhood dog you decide to go missing the night before. |
well i like triple A grade. so usually ill go hunting on the eastern side of my neighbourhood. they seem to have quite the selection |
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| Abercrombie |
| quote: | Originally posted by jchung52
well i like triple A grade. so usually ill go hunting on the eastern side of my neighbourhood. they seem to have quite the selection |
chinamon will trade you those spots for the locations of Marham's best back yards |
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| activate |
turn on BBQ
add meat
cook as desired
eat |
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| ChemEnhanced |
1 whole chicken (about 4 pounds)
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer
For the rub:
1 teaspoon dry mustard
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon granulated garlic
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
To make the rub:
In a small bowl combine the rub ingredients.
Chicken:
Remove the neck and giblets from chicken and discard them. Rinse the chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and the dry rub mix. Set aside.
Open beer can and empty out half of the beer. Place the beer can on a solid surface. Grabbing a chicken leg in each hand, place the bird cavity over the beer can. Straighten it out so it is solidly in place.
Take beer can chicken to the next level with this double barrel chicken cooker. Two "cans" for beer, wine or other liquids to cook chicken perfectly.
Double Barrel Chicken Cooker
Grilling Directions:
Heat your grill to medium high heat.
Transfer the bird-on-a-can to your grill and place in the center of one of the grates, balancing the bird on its 2 legs and the can like a tripod. Turn off the burner that the chicken is sitting over, so it gets only indirect heat. If using coals, place the bird in an area without coals directly below it.
Cook the chicken over medium-high, indirect heat, with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165ºF in the breast area and 180ºF in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife.
Remove the chicken from the grill very carefully, wearing barbecue gloves and it let rest for 10 minutes before carving. Be careful that you don't spill the beer - it's hot!
Note: Always discard the beer as it may contain bacteria from the chicken. |
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| *~LiSa-LoO~* |
| Yohan needs to add his asian ribs recipe |
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| VERTiG0 |
Oh man, this past Sunday we threw together a feast.
We did the beer can chicken thing, which is pretty old hat but still amazing.
Additionally, we had tuna steaks and tilapia fillets, with the latter covered in a butter-garlic-cilantro sauce.
Colossal green tiger shrimp with red peppers and cremini mushrooms, all on skewers, basted with a spicy chipotle sauce...
GODDAMN
Then some vegetables and stuff but who cares about that (grilled snow peas and such). |
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