Ingredients:
One 4-7lb Roasting Chicken
One large sliced sweet onion
Your favorite salad oil
Olive oil and Soy Sauce
Salt and Pepper
Directions:
Fire up your grill to 325-350f. Clean and pat dry a fresh roasting chicken. Split the chicken open but not in two as shown. Thoroughly rub salad oil all over the chicken. Salt and pepper.
Mop the chicken every 20 minutes or so with a mopping sauce like the Olive Oil and Soy sauce we use, or choose your own. Remove the chickens from the BBQ grill when the internal temperature of the chicken reaches 185f. Let it rest for about 15 minutes
Ingredients:
- 1 brisket of beef (2-1/2 pounds)
- 3 1/2 cup apple cider
- 1/2 cup white wine
- 1/3 cup honey
- 1/4 cup soy sauce
- 1/4 cup molasses
- 1/4 cup cider vinegar
- 2 tablespoon yellow mustard
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger root
- salt and pepper to taste
Directions:
Mix Wine, vinegar, Cider, Honey, mustard, soy sauce, molasses, garlic, salt, pepper, ginger root in Dutch oven or heavy roasting pan. Add the brisket. Cover and place in oven. Be sure to preheat oven to 375 degrees F and cook for 50 minutes. Remove brisket from cooking liquid, cover and set aside. Transfer liquid to a pan and cook over medium heat until reduced to a glaze and fairly thick. Use covered grill get coals and either hickory, apple, or mesquite going and smoke brisket 1 hour. Turn the meat & brush on glaze of sauce every 20 minutes.Tags:
Ingredients
- 1 tablespoon sesame oil
- 1 tablespoon peanut oil
- 1/2 cup minced onion
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1/4 stick cinnamon
- 1/2 star anise
- 1/4 cup lime juice
- 2 tablespoons soy sauce
- 1/2 cup plum sauce
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup water
- 1 teaspoon dry mustard
- 1/2 teaspoon Chinese five spice powder
- 2 teaspoons kosher salt
- 1 whole chicken, cut into 8 pieces
- 1/2 lime, juiced
Directions
Preheat the oven to 400 degrees F.
In a small saucepan set over medium-high heat, add the sesame and peanut oils. Once the oils are hot, about 30 seconds, add the onions to the pan and cook, stirring often until the onions are soft and slightly translucent, about 3 to 4 minutes. Add the garlic, ginger, cinnamon and star anise to the pan and cook for 30 seconds. Deglaze the pan with the lime juice and soy sauce. Once the juice has reduced by half, add plum sauce, crushed red pepper flakes, water and mustard. Reduce the heat to a gentle simmer and cook the sauce for 5 minutes. Remove the sauce from the heat and discard the cinnamon stick and star anise. Reserve the sauce until ready to use.
Combine the kosher salt and Chinese five spice in a small bowl and stir to mix well. Season the chicken with the salt mixture and set aside for 20 minutes.
Cook the chicken on a medium hot grill for 4 minutes then turn 45 degrees and cook for an additional 4 minutes. Turn the chicken over and cook for 4 minutes before rotating it 45 degrees to cook for a final 5 minutes. Remove the chicken from the grill and place on a sheet pan that has been lined with aluminum foil. Squeeze lime juice over chicken, brush the chicken with the barbecue sauce, and place the sheet pan in the oven. Cook the chicken for 10 minutes, remove from the oven and serve while warm.
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Ingredients:
4 lb Round (7-bone chuck roast) Cut 2" thick
2 ts Meat tenderizer
3 ea Green onions, chopped
1 ea Garlic clove
1/4 ea Green Pepper (diced)
2 ea Stalks Celery, diced
1/2 ts Oregano
1/2 ts Rosemary
1 ds Cayenne
1 tb Worcestershire sauce
3/4 c Burgundy wine
3 tb Peanut oil
Directions:
Slash fat edges. Sprinkle both sides of roast evenly with meat tenderizer. Pierce meat deeply all over with fork. Place in shallow dish and top with green onions, garlic, green pepper, celery, oregano, rosemary and cayenne. Combine worcestershire, burgundy and oil and pour over meat.
Refrigerate overnight, turning meat several times, each time spooning the chopped ingredients over top again.
Sear both sides over glowing coals. Raise grill and continue cooking, have meat about six inches from heat, until done as desired. Allow from 50 to 60 minutes for total cooking time. Brush frequently during cooking with any remaining marinade
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Ingredients:
2 tb Cooking oil
1/4 c Onion, chopped fine
1 ea Garlic, clove, minced
3/4 c Ketchup
1/3 c Vinegar
1 tb Worcestershire sauce
2 ts Brown sugar
1 ts Dry mustard
1/2 ts Salt
1/4 ts Black pepper
1/4 ts Tabasco sauce
3 lb Chicken, quartered
Directions:
Heat cooking oil in saucepan and cook onion and garlic until tender, but do not brown. Add ketchup, stir, and add remaining ingredients (EXCEPT CHICKEN). Bring to a boil. Reduce heat, simmer, uncovered, for 10 minutes, stirring occasionally. Set sauce aside.
Season chicken pieces with additional salt, if desired. Place chicken pieces bone side down over medium to hot coals.
Grill 25 minutes (until bone side is well browned). Turn pieces over and grill 25 minutes more, until chicken is tender. Brush chicken frequently with sauce during last 10 minutes of grilling, using all the sauce.
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Cut the bacon into 1/2 inch pieces and cook in a medium sized pot until medium well done.
Remove bacon with a slotted spoon and set aside.
Pour some of the bacon fat out of the pot
Add chopped onion, bell pepper and garlic. Season with salt and pepper and saute until the onions are soft and golden, but not brown, about 4 minutes.
Add the bacon and remaining remaining ingredients and bring to a slow simmer
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Ingredients:
2 lbs. large shrimp, shelled and deveined
1 clove garlic
1/2 tsp. salt
1/2 cup salad or olive oil
1/4 cup soy sauce
1/2 cup lemon juice
3 tsp. finely chopped parsley
2 tsp. finely minced onion
1/2 tsp. pepper
Place shrimp in a shallow dish. Mash garlic or put it through a press. Blend in remaining ingredients. Pour over shrimp. Refrigerate covered, 2 to 3 hours. Place shrimp on skewers if they are small. Cook on gas grill about 3 to 4 minutes on each side until done throughout. Serve with cocktail picks.
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Ingredients:
4 Chicken breasts (leave bones and skin intact)
3 Lemons
1 md Onion, chopped
12 oz Beer
4 oz Soy sauce
1 Garlic clove, mashed or chopped
Squeeze the juice of the lemons over the chicken and let stand while preparing the rest of the marinade. In a large bowl, combine the beer, soy sauce, chopped onion and chopped garlic. Drain the lemon juice from above into this mixture. Put the chicken in the marinade, cover and refrigerate for 3 hours minimum. It's better to marinate overnight. Make sure chicken is covered by marinade. Over an OPEN outdoor grill (gas or charcoal), cook the chicken for about 40 minutes turning every 10 minutes or so. Each time the chicken is turned, re- dip the pieces in the marinade.
Serves 4
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Ingredients:
4 lbs. pork country-style ribs
6 oz. can tomato paste
1/2 cup brown sugar -- packed
1/4 fcup rozen orange juice concentrate - thawed
2 TB red wine vinegar
1 TB mustard
1 TB worcestershire sauce
1/2 ts pepper
Cut ribs into 1 rib portions.
For sauce, combine remaining ingredients; mix well. Place a large piece of foil over coals beneath grill to catch drippings.
Place ribs on grill, about about 6 inches above slow coals. Close hood of grill and cook about 20 min. turn ribs and cook, covered, 20 min. more.
Brush ribs with sauce and cook covered, 25-35 minutes more or until done, turning and basting frequently with sauce.Tags:
6 racks baby back ribs (4 to 6 lbs.)
12 T. Sweet & Hot Rub
3 C. of your favorite barbecue sauce
Sweet & Hot Rub
3 T. kosher salt
3 T. black pepper
3 T. paprika
3 T. brown sugar
Stir ingredients together in a mixing bowl.
If cooking on grill: 2 cups wood chips, preferably apple, soaked in 2 cups apple cider or water 1 hour; drained
Remove the thin, papery skin on the back of each rack of ribs, or ask your butcher to do it. (Pull it off in a sheet with your fingers, using a corner of a dish towel for a secure grip.) Sprinkle 2/3 of the rub on both sides of the ribs, patting it in with your fingers. Let rest for 30 minutes, while you light the grill or preheat the oven.
Set up grill for indirect grilling. (See instructions below.) Place ribs on a rack in the center of the grill away from the heat and cook for 1 hour.
Brush ribs with 1/3 of the sauce. Cook 15-30 minutes more. The meat will be very tender and will have pulled back from the ends of the bones. Transfer ribs to a platter. Brush with more sauce. Sprinkle with remaining rub. Serve remaining sauce on the side.
Serves: 8.
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4 to 6 lbs. of chicken parts of choice
1/2 C. butter, cut into chunks
1/4 C. cider vinegar
1/4 C. sugar
1/4 C. yellow mustard
1 T. Worcestershire sauce
2 t. freshly ground black pepper, or to taste
1/2 t. cayenne (optional)
Preheat grill and lightly coat with oil or cooking spray. Rinse chicken pieces, pat dry and set aside.
Place butter in 2-cup microwave-proof measuring cup. Microwave on high 2 minutes or until butter is melted. Stir in vinegar, sugar, mustard, Worcestershire, pepper and cayenne. Alternatively, place ingredients in saucepan and heat until butter is melted. Stir to combine.
Place chicken on prepared grill 4 to 6 inches from source of heat, basting and turning frequently. Cook bone-in pieces 35 to 45 minutes, depending on size, and boneless pieces 12 to 15 minutes.
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Ingredients:
6 pork chops
Marinade3 tablespoon grill sauce -- (tomato, based)
3 tablespoon sugar
2 tablespoon dry sherry -- gin, whiskey,
-- brandy or rum
3 tablespoon dark soy sauce or 2 tbs -- oyster sauce
1/2 teaspoon five spice powder
1/2 teaspoon salt
1 garlic clove -- mashed.
Instructions:
Mix all the marinade ingredients together and pour over pork chops. Marinate for 3-4 hours in refrigerator or for 1/2 hour unrefrigerated. Grill pork chops for 15 minutes on each side, basting with leftover marinade every few minutes.Tags:
Ingredients:
4 salmon steaks -- (4 to 6 oz)***Sauce***
3 tablespoon melted butter
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1/4 teaspoon grated lemon peel
1/4 teaspoon garlic salt
1/4 teaspoon salt
1 dash hot pepper sauce -- (optional)
Instructions:
Combine the sauce ingredients stirring thoroughly. Generously brush both sides of the salmon steaks with mixture. Barbeque on a well oiled grill over hot coals. Make a tent of foil or use barbeque cover and place over salmon. Grill 6-8 minutes per side depending on the thickness of your steaks. Baste frequently. Turn once, brushing with sauce. Steaks should flake easily when tested with a fork. Adapted from a National Fisheries Institute recipeTags:
Ingredients:
- 2 cups soy sauce
- 1 cup Worcestershire sauce
- 1 cup cranberry-grape juice
- 1 cup teriyaki sauce (such as Soy Vay®)
- 1 tablespoon hot pepper sauce (such as Tabasco®)
- 2 tablespoons steak sauce (such as A1®)
- 1 cup light brown sugar
- 1/2 teaspoon ground black pepper, or to taste
- 2 pounds flank steak, cut into 1/4 inch slices against the grain
- 4 cups wood chips, or as needed
Directions:
- Whisk together the soy sauce, Worcestershire sauce, cranberry-grape juice, teriyaki sauce, hot sauce, steak sauce, brown sugar, and black pepper in a bowl, and pour into a resealable plastic bag. Add the flank steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 to 10 hours.
- Remove the flank steak from the marinade and wipe off the excess. Place the flank steak onto the wire racks of the smoker. It is ok if the meat is touching, but to not stack.
- Place the racks into a smoker, and smoke according to manufacturer’s directions, using 4 pans of wood chips (1 pan per hour) until the jerky has dried and will break when bent, 6 to 8 hours.
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Ingredients
Dry Rib Rub:Using hickory for wood smoke flavor, smoke the slabs at 225 degrees Fahrenheit for three hours. Check for doneness at that time. If not quite ready, give them another hour and test them again. When done, brush on a thick coating of your favorite barbecue sauce, layer on the white bread, and wrap the slabs in foil.
One-quarter cup onion powder
Two tablespoons smoked paprika
Two tablespoons brown sugar
One tablespoon canning salt
One tablespoon chili powder
Two teaspoons black pepper
One teaspoon oregano
One teaspoon garlic powder
One-half teaspoon curry powder
One-half teaspoon cumin
One-half teaspoon ground red pepper
One-quarter teaspoon cinnamon
One-eighth teaspoon ground cloves
Mix the dry ingredients together, then coat the pork rib slabs on all sides with the mixture. Let the ribs rest at room temperature for one hour, or put them in the fridge and let them rest overnight if you like to plan ahead. It's not necessary to let the ribs rest that long...the meat is not really that thick, so one or two hours will be plenty of time for the seasonings to do their work.
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Ingredients:
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1 teaspoon chili powder
- 2 teaspoons paprika
- 1/3 cup vegetable oil
- 2 cloves garlic, crushed
- 1 large (or 2 small) bay leaf
- 1 teaspoon Tabasco pepper sauce
- 6 tablespoons Worcestershire sauce
- 3 tablespoons cider vinegar
- 1 tablespoon soy sauce
- 750 ml or 3 1/4 cups beef stock
Directions:
Throw everything in a pan, place over medium heat and bring to a boil stirring all the while. Remove from the heat and allow to cool.
Sit the brisket in the marinade for a couple of days and turn regularly to ensure it gets to work – you may try injecting too. Cook for 8-10 hours at 110°C or 225°F and baste on more of the marinade on the hour.
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