These barbeque recipes come from many different sources including
various online Bar-B-Q lists, and we offer them without any
guarantees. Half the fun is trying various recipes and finding
one that works well for you. So get cookin' and have some
fun!
Grilled Leek And Sweet Pepper
2 medium leeks, green tops trimmed, split up to the root
ends, cleaned
1 Tablespoon olive oil
1 large red bell pepper
1 large yellow bell pepper
4 Tablespoon unsalted butter
1 large clove, garlic, minced fine
1/3 cup dry vermouth
salt and freshly ground pepper to taste
12 oz. fresh fettuccine
1 Tablespoon fresh thyme leaves
Prepare a medium-hot fire in the grill. Coat the leeks
with olive oil. Place the leeks and peppers on the cooking
grid directly over the fire. Grill, turning as needed, until
leeks are tender and golden brown, about 10-12 minutes,
and skin of peppers is charred, about 15 minutes. Remove
the leeks from grill and let cool. Remove the peppers from
the grill and place in a paper or plastic bag and seal;
set aside and allow to steam.
When cool, trim root ends from leeks, then cut into thin
strips. Peel and seed bell peppers and cut into thin strips.
Meanwhile, heat a large pot of water to boiling.
Heat butter in a large skillet over medium heat. Add garlic
and cook, stirring frequently, until pale golden. Add vermouth,
and reduce to syrupy
consistency. Stir in leeks and peppers and season with salt
and pepper. Salt boiling water, add pasta, and cook until
tender but still firm to the
bite. Drain thoroughly, add to skillet and toss well. Sprinkle
with thyme and serve hot.
Mediterranean Grilled Vegetables
1 pound Large onion
1 pound Red bell pepper
1 pound Green bell pepper
1 pound Yellow squash
1 pound Zucchini squash
1 cup Olive oil
1/3 cup Italian seasoning
Peel onions and cut top-to-bottom in large wedges. Cut
tops from bell peppers, remove core, and cut in large top-to-bottom
pieces. Trim ends
from squash and cut in diagonal rounds, about 1/2"
thick. Toss all vegetables in a large bowl with olive oil
and seasoning, breaking up the onion wedges somewhat. Place
in a single layer on a very hot grill (watch out for the
flare-ups!) and grill, turning occasionally, until peppers
are slightly charred and veggies are tender (about 5 minutes).
Serve immediately. These are also good refrigerated, then
microwaved to reheat.
Shrimp On The Barbie
12 Giant Prawns, shelled and heads and tails intact
1/4 cup Butter
1 cup Orange juice (freshly, squeezed)
2 tablespoons Sherry
1 teaspoon Orange Zest (grated)
2 each Green onions, tops and white
1 teaspoon Ginger root, (freshly grated)
Soak a dozen long wooden skewers in water for 30 minutes.
Then push skewers through prawns, lengthwise, from head
to tail with only 1 to a skewer. Combine all ingredients
in saucepan and cook over medium to low heat, stirring,
until butter is completely melted. Dip skewered prawns
in the orange sauce and position on oiled grill rack about
4 inches above the coals. Baste liberally with sauce and
grill for 2 minutes. Turn the prawn over and baste again,
cooking for another 2 minutes. Smaller prawn will be done
at this point, but continue basting and turning larger prawn
until they are pink and cooked through. Remove from heat
immediately when done, as they will get tough if overcooked.
Use any remaining sauce for a dip for the prawns.
Grilled Halibut With Oriental Sauce
1/4 cup orange juice
2 Tablespoons soy sauce
2 Tablespoons ketchup
2 Tablespoons vegetable oil
2 Tablespoons fresh parsley or 1 Tbsp dried parsley, chopped
1 Tablespoon fresh lemon juice
1/2 Teaspoon oregano
1/2 Teaspoon pepper
1 clove garlic, minced
4 6-oz. halibut steaks, cleaned
Combine orange juice, soy sauce, ketchup, oil, parsley,
lemon juice, oregano, pepper and garlic in a small bowl.
Brush the mixture evenly on the steaks, refrigerate. Brush
the grill lightly with oil. Light the coals or gas grill
for a medium fire. Place the steaks on the grill rack and
cook turning once, about 5 to 6 minutes per side, or until
the steaks flake when tested with a fork.
Grilled Pound Cake
3/4 cup dried sour cherries
1 cup boiling water
5 tablespoons brandy
1-1/2 pints vanilla ice cream, softened slightly
4-1/2 tablespoons semisweet chocolate, coarsely chopped
1/3 cup pecans, toasted and coarsely chopped
16-oz. loaf pound cake, cut into 16 1/2-inch slices
1/4 cup unsalted butter, melted
Place cherries in medium bowl. Pour 1 cup boiling water
over cherries; let stand until softened, about 10 minutes.
Drain and pat dry. Mix cherries and 1 Tbsp. brandy in small
bowl. Place ice cream in large bowl; mix in cherries, semisweet
chocolate and pecans; cover and freeze until firm, about
2 hours. Prepare barbecue grill; heat to medium. Brush both
sides of each cake slice with melted butter. Grill slices
until lightly toasted, about 30 seconds per side. Place
2 slices of cake on each dessert plate. Place 1 scoop ice
cream on top of cake slices. Drizzle 1-1/2 tsp. brandy over
each serving.
Corn Gone Wrong submitted by Travis Dosser
2 LBS. Chorrizo
4 Cans of corn (3 cans strained)
1 Lg. red onion
4 Jalepenos ( de-seeded)
1/4 cup Cilantro
1/8 cup Balsamic vinegar
1/4 can of your favorite beer
Chop up onion, cilantro, and jalepenos. Put in pot with
chorrizo and cook untill chorrizo is browned. Add in 3 cans
of strained corn and 1 can with water. Add in 1/4 of your favorite
beer (I prefer something dark like Shiner Bock [Texas Style]).
Continue to heat untill corn is soft and good. Easy to make and
a great side for any backyard BBQ or cook off.
Reggae Sloppy Joes submitted by Raymond Griffith
1 red onion, chopped
1 yellow bell pepper, chopped
2 cloves garlic, minced
1 tablespoon vegetable oil
1 1/2 pounds ground beef
1 12-ounce chili sauce
3 tb tabasco carribean steak sauce
1 tb red wine vinegar
6 hard rolls,split,toasted
In large skillet cook onion, pepper, garlic in oil moderate heat for 5 min. Transfer mix into a small bowl.
In same skillet, over moderately-high heat cook beef, breaking up lumps with spoon, fot 5 minutes, or till no longer pink.
Stir in onion mixture, steak sauce, and vinegar and simmer, cover for 10 minutes, stirring once. Serve on toasted rolls serves 6
