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Grilled Lamb Skewers with Spiced Mint Marinade

I've got the travel bug! posted a photo:

Grilled Lamb Skewers with Spiced Mint Marinade

Fresh leaves give the classic lamb and mint sauce pairing a new twist. Great with jasmine rice and bok choy.

Ingredients

1 cup (packed) fresh mint leaves, coarsely chopped
3/4 cup orange juice
1/2 cup (packed) golden brown sugar
1/4 cup dry Sherry
1/4 cup apple cider vinegar
3 garlic cloves, chopped
1 tablespoon finely grated orange peel
1 tablespoon chopped peeled fresh ginger
2 teaspoons Szechuan peppercorns
1 teaspoon Asian sesame oil
1 teaspoon soy sauce
1 teaspoon pink peppercorns, crushed
1 1/2 pounds 1-inch cubes trimmed leg of lamb (cut from 2 1/2 pounds of untrimmed leg of lamb)

Preparation

Combine all ingredients except lamb in medium bowl for marinade. Thread lamb onto metal skewers. Place skewers in 13x9x2-inch glass baking dish. Pour marinade over. Cover with plastic wrap; chill overnight.
Transfer lamb skewers to baking sheet. Pour marinade into small saucepan.
Prepare barbecue (medium-high heat). Sprinkle lamb with salt and pepper. Grill to desired doneness, turning, about 8 minutes for medium-rare. Transfer to platter.
Boil marinade 5 minutes. Strain, then spoon over lamb and serve.


RECIPE: Burger Bites

Pillsbury.com posted a photo:

RECIPE: Burger Bites

INGREDIENTS

Buns
1 can (11 oz) Pillsbury® refrigerated breadsticks

Filling
1 egg
3 tablespoons dried minced onion
2 tablespoons milk
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup Progresso® plain bread crumbs
1 lb lean ground beef

Dipping Sauce
1/2 cup ketchup


DIRECTIONS

1. Heat oven to 375°F. Separate dough into 12 breadsticks. Cut each into 4 pieces; place on ungreased cookie sheet.

2. Bake at 375°F. for 10 to 12 minutes or until lightly browned. Immediately remove from cookie sheet; place on wire racks. Cool 5 minutes or until slightly cooled. Split each in half, keeping tops and bottoms together to form miniature buns.

3. Reduce oven temperature to 350°F. Beat egg in medium bowl. Add onion, milk, Worcestershire sauce, salt and pepper. Stir in bread crumbs. Add ground beef; mix well. Press ground beef mixture into thin layer in bottom of ungreased 13x9-inch pan.

4. Bake at 350°F. for 14 to 16 minutes or until thoroughly cooked. Cut into 48 rectangles (8 strips crosswise and 6 strips lengthwise). Fill buns with miniature burgers. Place ketchup in small bowl for dipping sauce. Serve immediately.

Find more recipes at www.pillsbury.com.


Baked Chicken Drumstick with Fresh Herbs Kerala Style Baked Mint Coriander Chicken Drumstick Recipe 5 (1)

s4's world posted a photo:

Baked Chicken Drumstick with Fresh Herbs   Kerala Style Baked Mint Coriander Chicken Drumstick Recipe 5 (1)

click here for recipe www.kothiyavunu.com/2013/11/baked-chicken-drumstick-with-...


Baked Chicken Drumstick with Fresh Herbs Kerala Style Baked Mint Coriander Chicken Drumstick Recipe 5 (2)

s4's world posted a photo:

Baked Chicken Drumstick with Fresh Herbs   Kerala Style Baked Mint Coriander Chicken Drumstick Recipe 5 (2)

click here for recipe www.kothiyavunu.com/2013/11/baked-chicken-drumstick-with-...


Baked Chicken Drumstick with Fresh Herbs - Kerala Style Baked Mint Coriander Chicken Drumstick (1)

s4's world posted a photo:

Baked Chicken Drumstick with Fresh Herbs -  Kerala Style Baked Mint Coriander Chicken Drumstick  (1)

for recipe check here click here for recipe www.kothiyavunu.com/2013/11/baked-chicken-drumstick-with-...


BBQ Vibes - Indoor Grills - Outdoor Grills - Gas Grills

mdshomesllc15 posted a video:

BBQ Vibes - Indoor Grills - Outdoor Grills - Gas Grills

www.bbqvibes.com/ - This is a spicy Korean chicken recipe that is delicious straight off the of the grill and sure to hit the spot. Using your choice of chicken thighs, chicken drumsticks or a combination of both, you can douse the pieces in this wonderfully spicy and flavorful marinade to put on the grill and add dinnertime memories.


Who Needs A BBQ Restaurant?

Charles Rinehart posted a photo:

Who Needs A BBQ Restaurant?

I cooked a four pound Boston butt that was seasoned with a Tyler Florence rub recipe and cooked at 300 degrees for 3.25 hours. Then I checked the center with a meat thermometer for 145 degrees or higher to assure it fully done. Moist and perfectly cooked, it pulled apart easily and was piled high on Publix deli buns. Topped with an incredible South Carolina mustard based sauce made from scratch, these sandwiches turned out awfully good on 8-11-13.


Yogurt-Marinated Chicken Kebabs with Aleppo Pepper

I've got the travel bug! posted a photo:

Yogurt-Marinated Chicken Kebabs with Aleppo Pepper

Musa Dagdeviren is the go-to guy if you want to know about Turkish barbecue. Here's one of the "simpler" dishes in Musa's repertoire—if simple means merely marinated, spice-crusted, and grilled—and the combination of creamy yogurt, pungent garlic, and smoky pepper flakes produces the sort of chicken that has made the Turks the Near East's undisputed grill masters for centuries.

Ingredients

1 1/2 tablespoons Aleppo pepper or 2 teaspoons dried crushed red pepper plus 2 teaspoons Hungarian sweet paprika, plus additional Aleppo pepper or paprika for sprinkling
1 cup plain whole-milk Greek-style yogurt (8 ounces)
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons tomato paste
2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
6 garlic cloves, peeled, flattened
2 unpeeled lemons; 1 thinly sliced into rounds, 1 cut into wedges for serving
2 1/4 pounds skinless boneless chicken (thighs and/or breast halves), cut into 1 1/4-inch cubes

Special equipment
Flat metal skewers
ingredient tip:
Aleppo pepper is sold finely ground or crushed into small flakes; either one will work well in this recipe.

A slightly sweet Syrian pepper with a moderate heat level; available at some specialty foods stores and from wholespice.com.
A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.

Preparation

If using Aleppo pepper, place in large bowl and mix in 1 tablespoon warm water. Let stand until thick paste forms, about 5 minutes. If using dried crushed red pepper and paprika combination, place in large bowl and stir in 2 tablespoons warm water and let stand until paste forms, about 5 minutes. Add yogurt, olive oil, red wine vinegar, tomato paste, 2 teaspoons coarse salt, and 1 teaspoon black pepper to spice mixture in bowl; whisk to blend. Stir in garlic and lemon slices, then chicken. Cover and chill at least 1 hour. DO AHEAD Can be made 1 day ahead. Keep chilled.
Prepare barbecue (medium-high heat). Thread chicken pieces on metal skewers, dividing equally. Discard marinade in bowl. Sprinkle each skewer with salt, pepper, and additional Aleppo pepper or paprika. Brush grill rack with oil. Grill chicken until golden brown and cooked through, turning skewers occasionally, 10 to 12 minutes total. Transfer skewers to platter. Surround with lemon wedges and serve.


Grilled Pork Chops

Recipes For Health posted a photo:

Grilled Pork Chops

Delicious Grilled Pork Chops Right Off The Grill!
Easy Grilling Recipes


Chris Paul’s mom, Robin on raising a successful son

dssimon posted a photo:

Chris Paul’s mom, Robin on raising a successful son

Robin Paul, mom of NBA super star Chris Paul is sharing secrets for raising a successful son, including how she kept her son fed and some of her the family's favorites as part of Ball Park Franks efforts to celebrate The Mom Behind The Guys.For More Info: www.ballparkfranks.com


DEEP FRIED FISH recipes 9

Anita255 posted a photo:

DEEP FRIED FISH recipes 9


Brazilian Black Bean Soup recipes 7

Anita255 posted a photo:

Brazilian Black Bean Soup recipes 7


Wheat Laddu recipes 11

Anita255 posted a photo:

Wheat Laddu recipes 11


Green Peas Parathas recipes 8

Anita255 posted a photo:

Green Peas Parathas recipes 8


Macaroni and Cheese 10

Anita255 posted a photo:

Macaroni and Cheese 10


Grilled Chile-Lime Chicken

Betty Crocker Recipes posted a photo:

Grilled Chile-Lime Chicken

2 teaspoons grated lime peel
1/4 cup lime juice
1/4 cup olive or vegetable oil
2 tablespoons chopped fresh cilantro
1/2 teaspoon sugar
1/2 teaspoon salt
1 small jalapeño chile, seeded, finely chopped
1 clove garlic, finely chopped
4 boneless skinless chicken breasts (1 1/4 lb)


1. To make marinade, in shallow glass or plastic dish, or resealable food-storage plastic bag, mix all ingredients except chicken.

2. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Add chicken to marinade; turn to coat. Cover dish or seal bag; refrigerate at least 30 minutes but no longer than 24 hours.

3. Heat coals or gas grill for direct heat. Remove chicken from marinade; discard marinade. Cover and grill chicken over medium heat 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).

Find more recipes at www.bettycrocker.com.


Grilled Beef and Corn Kabobs

Betty Crocker Recipes posted a photo:

Grilled Beef and Corn Kabobs

1/3 cup vegetable oil
1/4 cup red wine vinegar
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1/2 teaspoon ground red pepper (cayenne)
1 clove garlic, finely chopped
1 1/2 lb boneless beef top round steak, cut into 1-inch cubes
12 Green Giant® Nibblers® frozen half-ears corn-on-the-cob, thawed
2 green or red bell peppers, cut into 1 1/2-inch pieces


1. In medium nonmetal bowl or resealable food-storage plastic bag, mix oil, vinegar, thyme, red pepper and garlic. Add beef; stir to coat with marinade. Cover dish or seal bag and refrigerate, stirring beef occasionally, at least 4 hours but no longer than 24 hours to marinate.

2. Heat gas or charcoals grill. Remove beef from marinade; reserve marinade. On each of six 10- to 12-inch metal skewers, thread beef, corn and bell peppers alternately, leaving space between each piece. Brush with marinade.

3. Place kabobs on grill rack over medium heat. Cover grill; cook 15 to 20 minutes for medium beef doneness, brushing with marinade and turning frequently. Discard any remaining marinade.

Find more recipes at www.bettycrocker.com.


gathering

pussycat007 posted a photo:

gathering

a new cookbook, one of my girlfriend's had a part in it's production...to celebrate, she had a bunch of us over and cooked the entire meal on the BBQ with recipes from this book.
What a feast!
cookbook site www.gatheringaroundthegrill.com/


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