Barbeque
Baby back ribs
The best marinade for baby backs is a dry marinade.
1 T cumin 1 T thyme 1 t salt 1 1/2 t black pepper dash cayenne pepper 1 t garlic powder
mix together ingredients. Remove the membrane from the underside of the ribs. Sprinkle ribs with spices--make more if you have to--and let marinade for as long as you want. Use a barbecue grill with the coals on the sides (a dome shape grill works well). Stand up the ribs in a rib rack (available at most hardware stores, but I've also made them out of coat hangers) in the center of the grill. The convection effect of the coals on the side will cook the ribs very well. Keep the temperature as low as possible (about 200 F if you can) and feed the coals every half hour. Once they're done (about 1 1/2 hr-> 2 hrs) you can put barbecue sauce on them, although the purist always serves the sauce on the side.
PS make sure you don't put the ribs directly over the coals--the fat from them will cause a fire and burn the ribs.
jjhubbs@teleport.com
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BARBECUED SALMON WITH BASIL
Sherri Eastman
4 Salmon steaks (6 to 8 ounces each) thawed if necessary. 2 Tablespoons lemon juice 2 Tablespoons olive oil 1 Tablespoon chopped fresh basil (or 1 teaspoon dried and crushed) Lemon wedges
Combine lemon juice, olive oil and basil; brush on both sides of salmon. Grill over medium hot coals 10 minutes per inch of thickness or until fish flakes when tested with a fork. Serve with lemon wedges.
Serves 4
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recipie for 1 pound of salmon. (2 ppl)
Margarita Garcia
3 cloves of garlic, pounded once to remove skins and finely chopped (cleaver is good) 2 tbsp soy sauce 1 tbsp honey 1 tsp parsley or cilantro 1 tsp red pepper flakes (you can be brave and use a hotter pepper if you like it) 1 tbsp vinegar or 1 tbsp lime juice brown sugar to sprinkle/ sesame seeds if you are feeling fancy
Wash and scale the salmon (the skin gets crispy and nice) under cold water. Slice the salmon into thin pieces, almost as if you were making beef jerky. Mix the garlic, soy sauce, honey, parsley, red-pepper and lime juice in a non-metal bowl (metal can affect the flavor b/c of the acid) Marinate the salmon for a)as long as it takes to heat the grill/broiler or b) 30-60 mins if you can wait. Heat the grill to medium high or turn on the broiler. (When grilling I like to use mesquite chips as well) Carefully lay the pieces on a sheet of tinfoil, (if grilling, puncture small holes into this sheet with a fork to let the smoky flavor in.) Sprinkle with a generous amount of brown sugar (approx. 1 tbsp) and sprinkle with sesame seeds Grill/broil until they are just crispy, and the edges are beginning to caramelize.
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Whole turkey on grill
General instructions:
Clean turkey well, removing any bits of pin feathers and cleaning the cavity of any remaining pieces of innards. Soften a stick of butter to room temperature and rub the cavity with half of the stick of butter. Stuff with your favorite stuffing. With the remaining butter, stuff a little between the skin and the breast meat and rub some over the skin of the turkey. Stuff a little bit of the stuffing between the skin and the breast also. Skewer the cavity opening shut. Also place a little stuffing in the neck cavity, tuck the neck skin under and skewer shut. Salt and pepper the turkey and I like to place about three pieces of bacon on top of the bird. I know, I know - this is not exactly the most low cholesterol way of preparing turkey--but none of us have a problem here and we've been eating this way for many, many years.
I've found that instead of using a roasting pan it is easier to use a homemade pan from extra heavy duty foil - using three layers of foil and making it just big enough to hold the bird and the sides need to be about 2 1/2" high.
For a gas grill, I have placed the turkey crosswise on the grill so that the pan is evenly distributed over the two sets of jets. Set the flame so that a temperature of 300 to 325 degrees is maintained. On my 44,000btu grill, that is about the lowest setting. Cover with heavy duty foil for the majority of the cooking. Time about 20 minutes per pound at 300 degrees. Remove the foil for the last hour of cooking. Every once in while, baste the turkey with the juices (or with the basting juice recipe--to follow). I have "hot spots" in the jets of the grill--so about twice during the cooking I turn the turkey around (and the pan, of course) so that one side is not more cooked than another.
Basting Juice recipe
1 medium onion 1 stick butter neck and gizzard 3 cups chicken stock or water or bullion 2 tsp chopped rosemary salt and pepper to taste
1/2 cup vermouth 1 cup sweet marsala wine juice from two lemons
Melt the butter in a heavy pot over medium high heat. Chop the onion and saute in the butter until just translucent. Add the neck and the gizzard and continue cooking for about 4 minutes. Add the rosemary and stock and simmer until reduced by half. Strain well. Use the gizzard and neck in the stuffing or the gravy. For the basting juice, mix together the stock preparation, one half of the marsala and vermouth and the juice of one lemon. Use the remaining wine and vermouth and lemon juice if needed. I use all of the mixture for a 20 lbs turkey, so I wouldn't think you would need to use all of it for a smaller turkey. This really keeps the turkey moist and flavorful. BTW, roasting a turkey on the grill - even if you don't use this basing juice - makes a very, very flavorful and juicy turkey (and whole chicken too).
Enjoy. diane dmferrell@uccs.edu
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CHIMICHURRI CHICKEN
Rebecca Radnor
Preparation time: 15 minutes Marinating time: 4 hours Cooking time: 10 to 15 minutes Yield: 4 to 6 appetizer servings Jonji Gaffud serves this simple sauce/marinade at Mambo Grill in Chicago with a variety of grilled, skewered foods, including beef and shrimp.
Chimichurri sauce: 1 cup each: curly parsley leaves, olive oil 1 tablespoon fresh lemon juice 1 teaspoon cracked black pepper 6 cloves garlic 1/2 teaspoon salt
Skewers: 1 pound boneless skinless chicken breast, cut into 1-inch wide strips
1. For chimichurri sauce, put all ingredients into blender or food processor and blend until smooth.
2. Put half of the sauce into a glass bowl or plastic food bag. Add chicken; turn to coat well. Marinate in the refrigerator at least 1 hour and up to 4 hours. Refrigerate the other half of the sauce.
3. Prepare charcoal grill or heat broiler. While grill heats, soak wooden skewers in water at least 20 minutes so they don't burn.
4. Thread chicken onto skewers. Grill, basting occasionally with the sauce, until chicken is no longer pink and edges are slightly golden, 10 to 15 minutes. Serve immediately with reserved sauce for dipping.
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JACK DANIEL'S BBQ SAUCE
PINEAPPLE WILLIE'S Bar & Grill 9900 S. Thomas Dr. Panama City, FL 32408
1/2 large onion, minced 3/4 cup molasses 4 cloves garlic, minced 1/2 teaspoon black pepper 3/4 cup Jack Daniel's Whiskey 1/2 Tablespoon salt 2 cups catsup 1/4 cup tomato paste 1/3 cup vinegar 2 tablespoons liquid smoke 1/4 cup Worcestershire sauce 1/2 cup packed brown sugar 1/3 teaspoon Tabasco, or less
Combine onion, garlic, and Jack Daniel's Whiskey in a 3-quart saucepan. Saute until onion and garlic are translucent, approximately 10 minutes. Remove from heat and light mixture; flame for 20 seconds. Add all remaining ingredients. Bring to a boil, then turn down to a medium simmer. Simmer 20 minutes, stirring constantly. Run sauce through a medium strainer to remove onion and garlic bits if you prefer a smoother sauce. Cool and enjoy. Note: This sauce gets better with age. If time permits, keep it in the refrigerator a day or so to develop a deeper, richer taste.
Makes 4 cups.
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