Barbecue - Recipes for your Grill
Summer is approaching and I bet you're planning a barbecue for your family and friends. Memorial Day weekend marks the beginning of the summer vacation season and one way to celebrate is by eating outdoors. Barbecuing in your own backyard with family and friends is one of life’s greatest pleasures.
Nothing tastes better than your favorite barbecue recipes made fresh on your charcoal grill and served outside. And getting family and friends together for a picnic is a time for fun and food. I can remember the whole family getting together at my aunt's house during the summer. And I mean the whole family; aunts, uncles, cousins, brothers, sisters, the whole bunch of us. It is one of my fondest childhood memories. My aunt was a wonderful cook. And she used the family barbecue get-together to show off her cooking abilities. She grew a garden, so we would have fresh green beans, corn on the cob, tomatoes right off the vine and other delicious food that she prepared. One of my favorites that I remember is her barbecue pulled pork.
Today when the kids and I get together I hope to make wonderful memories for them as my aunt made for me. We either pull out the barbecue grill or make sure the picnic area we are using has a grill. Who can resist food hot and sizzling from the grill? Whether it’s steaks, ribs, chicken, kabobs or burgers everyone loves it barbecued. And don’t forget the vegetables are great for grilling too!
With all the modern cooking appliances, backyard barbecues are still one of America’s favorite pastimes. Grilling accessories include long handled utensils such as tongs, spatulas and brushes for easy food handling. Heavy mitts to prevent burns and a spray bottle full of water to douse any flare-ups are also good items to have handy when using your barbecue grill. And don’t forget that lightly spraying vegetable cooking spray on the grill surface before lighting the charcoals will help your food from sticking.
Best of the Grill Burgers
Although burgers are a barbecue staple I think you will find these Chicken Kabobs a delicious recipe to try on your grill.
Grilled Rosemary Chicken with Sweet and Sour Orange Dipping Sauce
1 tbsp. plus 1 tsp. minced fresh rosemary
2 tsp. dark brown sugar
1 tsp. crushed red pepper flakes
Salt and course ground black pepper
2 1/2 lb. boneless, skinless chicken thighs, trimmed of excess fat
2 tbsp. vegetable oil
1 c.orange marmalade
1/4 c. rice vinegar
Thread chicken thighs onto skewers. In a small bowl, mix 1 tbsp. of the rosemary with the brown sugar, crushed red pepper flakes, 2 tsp. salt and tsp. black pepper. Place the chicken thighs in a shallow pan, drizzle with the oil and toss. Sprinkle thighs with the rosemary mixture. Set aside.
In a saucepan, warm the marmalade, the vinegar and the remaining 1 tsp. rosemary over low heat until warm. Remove from heat.
Prepare a hot charcoal fire or heat a gas grill with all burners on medium high for 10 minutes. Using cooking spray to lubricate grate. Place the chicken thighs on the grill (uncovered over a charcoal grill, or covered on a gas grill) until one side for 5 to 6 minutes or until one side has dark grill marks. Turn and grill additional 5 to 6 minutes or until sides are well marked.
Place thighs on a platter and serve with dipping sauce.
Yields 4 - 6 servings.
If you like to Barbecue try some Beef Recipes and click here.
Shak'em Up Sides for your Barbecue
Potato Salad is a standard at most barbeques. And you probably know that there are 1000s of potato salad recipes. I have several potato salad recipes that include a Herbed Potato Salad, a Pennsylvania Dutch Potato Salad and a hot German Potato Salad, just to mention a few. One of my favorites is this basic recipe. It’s easy and delicious.Home Style Potato Salad
2 lbs. red skin potatoes, washed and cut into quarters
1 large sweet onions, chopped
3 stalks celery, chopped
4 boiled eggs, chopped
1 c. chopped sweet pickles
1 c. mayo
2 tbsp. prepared mustard
Boil potatoes until tender (do not overcook). Drain potatoes and let stand until cool.
Toss potatoes and remaining ingredients in large bowl until mixed well. You may add mayo if too dry. Add salt and pepper to taste. You may also want to boil extra eggs to slice and place on top of potato salad for garnish. Yields 6 - 8 servings.
Have you ever tried Corn on the Cob on the grill? If not, you’re missing out on a tasty treat. This recipe for Mexican-Style Charcoal-Grilled Corn is an excellent alternative to your ordinary boiled corn on the cob. The dry heat and smoke intensifies the flavor and is certain to please the family.Mexican Grilled Corn on the Cob
1/4 c. light mayo
3 tbsp. light sour cream
3 tbsp. minced fresh cilantro
1 large garlic clove, minced
3/4 tsp. chili powder
1/4 tsp. ground black pepper
1/4 tsp. cayenne pepper
4 tsp. fresh lime juice
1/2 c. Pecorino Romano cheese, grated
4 tsp. vegetable oil
1/4 tsp. salt
6 large ears of corn, silk removed but husks left on but pulled down (these can be used as handles).
Start about 6 quarts of charcoal and allow to burn about 20 minutes or until coals are fulled ignited and partially covered with a thin layer of ash. Arrange all coals in even layer over "half" the grill, leaving the other half with no coals. Place grate over coals and allow to get hot. Use cooking spray to lubricate grate.
While you are waiting for grill to heat, combine mayo, sour cream, cilantro, garlic, 1/4 tsp. chili powder, black pepper, cayenne, lime juice and cheese in large bowl. Set aside. In another bowl combine oil, salt, and remaining 1/2 tsp. chili powder. Add corn and toss until evenly coated.GRILLING OVER HIGH HEAT GIVES THE CORN A GOOD CHAR WITHOUT DRYING OUT THE KERNELS.
Grill corn over coals, turning occasionally until light charred on all sides. This is take about 7 - 12 minutes total. Remove from grill and place in bowl with mayo mixture. Toss to coat and serve immediately.
Yields 6 servings.
Marinated Summer Beans recipe compliments many barbecue menus. The nice thing about this side dish is that you can prepare it one day ahead. As it sits, the beans absorb more flavor.
3 1/2 tsp. salt, divided
1 lb. fresh green beans, trimmed
1 lb. fresh wax beans, trimmed
a large can kidney beans, drained
3 tbsp. chopped fresh parsley
2 tbsp. extra virgin olive oil
1 tbsp. grated lemon zest
2 tbsp. fresh lemon juice
1 tsp. chile paste with garlic or 1/2 tsp. crushed red pepper
1 garlic clove, minced
Add 1 tbsp. salt and beans to a large pan of boiling water;cook 6 minutes or until crisp-tender. Drain and rinse with cold water. Combine remaining 1/2 tsp. salt, parsley and remaining ingredients in a large bowl. Add beans to bowl and toss. Chill at least 1 hour, tossing occasionally.
Yields 8 1-cup servings.
My family doesn’t think the barbecue is complete unless there are deviled eggs served. I must admit, I love deviled eggs. They are so easy to prepare and the ingredients can vary from simple to elegant. I took a plain ol’ deviled eggs recipe and added smoked salmon and discovered a delicious treat. It’s always fun to experiment with my recipes and this one turned out eggceptional.
Smoked Salmon Deviled Eggs
8 hard-boiled eggs, peeled and cut in half lengthwise
1/4 c. minced smoked salmon
2 tbsp. mayo (not salad dressing)
1 tbsp. freshly squeezed lemon juice
1 tbsp. honey mustard
1 tbsp. fresh dill, minced or 1/2 tsp. dried dill weed
1/4 tsp. salt and pepper
Paprika for garnish (this is optional)
Remove yolks from eggs. Mash yolks with a fork in mixing bowl. Add remaining ingredients and mix thoroughly.
Fill center of eggs whites with yolk mixture. Sprinkle with paprika and cover loosely with plastic wrap. Refrigerate for at least 1 hour before serving.
Have a Delicious Recipe to Share?
I love my collection of recipes and am excited about sharing them. I bet you have some great recipes! Every good cook has a recipe that is their favorite and enjoys sharing that recipe. Do you have a favorite dish that you're famous for? Or found a new one that you would love to share with others?