Tag Archives: bbq

The Nöel’s Texas BBQ Sauce

This is Jamie’s mom’s recipe; Pat made it and brushed it on chicken while we were there for dinner, and it was absolutely delicious!

  • 2 Tbsp brown sugar
  • 1 Tbsp paprika
  • 1 tsp salt
  • 1 tsp dry mustard (like Keen’s)
  • ¼ tsp chili powder
  • 1/8 tsp cayenne pepper
  • 2 Tbsp Worcestershire Sauce
  • ¼ cup vinegar
  • 1 cup tomato juice
  • ¼ cup ketchup
  • ½ cup water
  • 1 onion, finely chopped

Mix all ingredients in a saucepan. Bring to a boil and simmer about 15 minutes, or until slightly thickened.

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Turkey Burgers

This is from America’s Test Kitchen, and is very good.

  • 1 ¼ lbs ground turkey
  • ½ cup whole-milk ricotta cheese
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • (I tablespoon canola oil, if cooking in frying pan)

Combine the ground turkey, cheese, salt, pepper, Worcestershire sauce, and mustard in a medium bowl until blended.  Divide the meat into 4 portions.  Lightly toss one portion from hand to hand to form a ball, then lightly flatten the ball with your fingertips into a 1” thick patty.  Repeat with the remaining portions.

Grill/BBQ:

Grill the burgers over medium fire until dark spotty brown on the bottom, about 7 to9 minutes.  Turn them over, and continue to grill for 7 to 9 minutes longer.  The centre needs to be completely opaque.

Stovetop:

Heat the oil in a large heavy skillet over medium heat until very hot.  Swirl the oil to coat the bottom.  Add the burgers and cook over medium heat without moving them until the bottom of each is dark brown and crusted, 3 to 4 minutes.  Turn the burgers over; continue to cook for 3 to 4 minutes longer.  Reduce the heat to low, and cover, with the lid slightly ajar to allow steam to escape, and continue to cook for 8 to 10 minutes longer, flipping once if necessary to promote deep browning, or until the centre is completely opaque.

Serve on crusty buns with lettuce, tomato slices, red onion slices and mayo.

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West Indies Style Rub for Pork Tenderloin Kebabs

Toast over medium heat in a dry skillet (about 2 or 3 minutes):

  • 2 Tablespoons cumin seeds
  • 2 Tablespoon coriander seeds

Remove from heat, and let cool to room temperature. With a mortar and pestle, grind to a fine powder.  Transfer to a small bowl and add:

  • 2 Tablespoon curry powder
  • 2 Tablespoon freshly ground black pepper
  • 2 Tablespoon ground ginger
  • 2 Tablespoon salt
  • 1 Tablespoon ground allspice
  • 1 Tablespoon ground red pepper

Stir well.  Will keep for a few weeks if kept airtight and dry.

Cut the tenderloin into large cubes, and rub the spice mixture into it.  “Marinate” in fridge for a minimum of 2 hours to a maximum of 24 hours.  Tastes better if marinated longer.  Thread onto skewers and grill.

 

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Grilled Chicken Kebabs, with Dressing and Dip

Read through the entire recipe before beginning, as there are several steps and components to this meal.  Six hours maximum is required for marinating the chicken, but you may marinate for three hours if necessary.

Total amounts of common ingredients – that require prep — for all three components:

  • 5 cloves garlic, minced
  • 3 tablespoons chopped basil
  • 5 tablespoons freshly squeezed lemon juice

The Chicken:

  • ½ cup plain yogurt
  • ¼ cup olive oil
  • 3 cloves garlic , minced (about 3 teaspoons)
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • 4 boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 1-inch cubes

Whisk together yogurt, olive oil, garlic, thyme, oregano, salt, pepper, and cayenne pepper in a bowl.  Transfer to a large ziplock freezer bag, and add cubed chicken.  Marinate, refrigerated, for approximately 6 hours, or a minimum of 3 hours.  Do not marinate longer than 6 hours!

The Veggies:

Prepare the following to put on the skewers:

  • 2 red bell peppers , cut into 1-inch pieces
  • 1 large red onion. peeled, with outer 3 layers cut into 1-inch pieces*

The Kebabs:

When six hours have passed, remove chicken from the marinade and discard remaining marinade.

Thread each skewer with the vegetables and chicken as follows:

  1. 2 pieces pepper
  2. 1 piece onion
  3. 2 pieces chicken
  4. 1 piece onion
  5. 2 pieces pepper
  6. 1 piece onion
  7. 2 pieces chicken
  8. 1 piece onion
  9. 2 pieces pepper
  10. 1 piece onion
  11. 2 pieces chicken
  12. 1 piece onion

The Dressing:

  • ¼ cup olive oil
  • 1 clove garlic, minced (about 1 teaspoon)
  • 2 tablespoons chopped fresh basil
  • 3 tablespoons lemon juice

Whisk all ingredients together, and set aside for later.

The Grilling:

Grill the kebabs over high heat, on all four sides, for 3 minutes per side.

Transfer to a serving platter, and brush the kebabs all over with the dressing.  Serve with the following dipping sauce.

The Dipping Sauce:

  • 1 cup plain yogurt
  • 3 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 clove garlic, minced
  • 1 tablespoon fresh basil, minced
  • 1 tablespoon fresh mint, minced
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cucumber, halved lengthwise, seeded then finely chopped

Whisk the yogurt, olive oil, garlic, basil, mint, salt and pepper in a medium-sized bowl.  Stir in the cucumber.  Let rest for at least 30 minutes, or refrigerated, for several hours.

*Cut the root and growing end of the onion off, peel it, then cut onion in half lengthwise.  Remove the centre of the onion, leaving the three outer layers intact.  Cut each half lengthwise into two pieces.  Now cut each chunk of onion into three pieces lengthwise.  Cut each of the remaining pieces crosswise into three pieces.  Aim for approximately 1″ squares which are three layers thick.  Save the centre of the onion for another purpose.

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Indian Flavoured Kebabs

Soak 9 bamboo skewers in water while making the meat mixture.

Mix together in a large bowl:

  • 1 cup very finely minced onion (1 large)
  • ½ cup chopped fresh cilantro
  • one 2 ½“ piece of fresh ginger, peeled and minced (about ¼ cup)
  • 1 large clove garlic, minced
  • 2 tablespoons fresh mint, finely chopped
  • 2 jalapeño peppers, seeded and minced
  • 1 teaspoon ground red pepper
  • 1 teaspoon salt

Add and mix with hands until evenly combined:

  • 1 ½ lbs ground beef

Shape this mixture into 9 flattened sausage shapes, approximately 4” long, 1 ½“ wide, and 1” high.   Carefully thread each sausage shape onto a skewer.

Grill on a barbecue until browned and just cooked through, about 2 minutes per side.  You may also broil them in the oven, for 3 to 5 minutes per side, using a slotted broiling tray.

Serve wrapped in a warm naan or pita, or with basmati rice, and raita.

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Teriyaki Marinade for Chicken and Steak

  • ¼ cup vegetable oil
  • 1 cup soy sauce
  • 3 Tablespoons brown sugar
  • 3 cloves garlic, minced or smashed
  • 1 Tablespoon grated, fresh ginger root — NOT powdered ginger!
  • 2 Tablespoons sherry (you can use rice vinegar or rice wine)

Mix all of ingredients together. Marinate meat for 4 to 12 hours, refrigerated. Baste with marinade during cooking, if desired.

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