Barbecue Recipes

Barbequed Hamburger Surprise, Barbecue Salmon Steaks with Green Ginger Sauce, BBQ'd Cornish Hens, Barbecued Chili Onions, Country Barbecue Ribs, Steak and Parmesan-Grilled Vegetables, BBQ'd Texas T-Bone Steaks, and Barbecued Beef Short Ribs.

Barbequed Hamburger Surprise

  1 1/2 lb Beef, ground
    1/2 c  Bread crumbs, seasoned
    1/4 ts Salt
      1    Egg, large
      1 tb Italian seasoning
    1/4 ts Pepper
      4 oz Cheese, mozzarella (1/2")

Mix together the ground beef, bread crumbs, salt, egg, italian seasoning, and pepper until blended.

Divide into 12 pieces and shape each into a 3-inch patty. Top half of patties with cheese and seal with other patty.

Barbecue till totally cooked though.

Barbecue Salmon Steaks with Green Ginger Sauce

      2 tb Light soy sauce
    1/2 ts Sugar
      4    Salmon steaks

--------Green Sauce-----------
    1/2 c  Parsley
    1/2 c  Roughly chopped chives
     1/4 ts Ginger
      2 tb Capers
      2 tb Chopped onion
    1/2 c  Olive oil
      1 tb Lemon or lime juice
      1    Hard-boiled egg
           Freshly ground black pepper

Combine soy sauce and sugar. Brush each salmon steak with soy sauce mixture.

Barbecue, turning occasionally until salmon is cooked. Serve hot with Green Ginger Sauce.

Green Ginger Sauce:
Place parsley, chives, ginger, capers and onion in the bowl of a food processor or blender.

Process until finely chopped. Add olive oil, lemon or lime juice and egg. Process until smooth.

Season with freshly ground black pepper. Serves 4.

 

Barbecue Tip: Determine the doneness of steaks by making a small slit near the bone and checking the color; for boneless cuts make a slit near the center. For thicker steaks, use a quick-recovery meat thermometer to accurately gauge the doneness.

BBQ'd Cornish Hens

      3 cl Garlic, minced
      1 tb Seasoned salt
    1/2 c  Oil
      1 c  Fresh lemon juice
     12 ts Italian Salad dressing
    1/2 c  Chopped onions
      1    Pepper
      1 ts Crushed thyme
      4    Rock Cornich Hens, giblets removed

Blend garlic, seasoned salt, oil, lemon juice, dressing, onions, pepper, and thyme. Marinate the birds overnight in the refrigerator.

Cut the birds lengthwise.

Cook on barbecue grill bone side down 10 minutes, flesh side down 5 minutes, alternating 10 minutes and 5 minutes in this manner for about an hour and basting with marinade frequently (at least every 5 minutes) while cooking.

Serves 8.

Barbecued Chili Onions

    1/2 c  Cayenne pepper sauce
    1/2 c  Butter
    1/4 c  Chili sauce
      1 tb Chili powder
      4 lg Sweet onions; cut into 1/2-inch thick slices

Whisk together Cayenne pepper sauce, butter, chili sauce, and chili powder in medium bowl until blended; brush on onion slices.

Place onions on grid. Barbecue over medium-high coals 10 minutes or until tender, turning and basting often with the chili mixture.

Visit Angie's Barbecue Recipes for the 4th of July

Country Barbecue Ribs

      4 lb Country-style pork ribs
      1 sm Onion, chopped
      1 cl Garlic, minced
      1 tb Cooking oil
     1 1/2 c Barbecue sauce
    1/3 c  Vinegar
    1/4 c  Molasses
      Salt and Pepper to taste
      1 ts Chili powder
    1/2 ts Dry mustard

In a large saucepan or Dutch oven cook ribs, covered, in enough boiling salted water to cover for 45 to 60 minutes or till ribs are tender; drain well

Meanwhile, for barbecue sauce, in a medium saucepan cook onion and garlic in hot cooking oil till the onion is tender but not brown. Stir in barbecue sauce, vinegar, molasses, salt, pepper, chili powder, and mustard. Bring the mixture to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally.

Barbecue ribs over slow coals for 45 minutes, turning every 15 minutes. Brush with the barbecue sauce frequently.

 

Barbeque Tip: Beef should be taken directly from the refrigerator before barbecuing; it's not a safe food practice to bring meat to room temperature before cooking

Steak and Parmesan-Grilled Vegetables

      2    Beef T-bone steaks*
    1/4 c  Grated Parmesan cheese
      2 tb Olive oil
      2 tb Red wine vinegar
      2    Bell peppers, quartered
      1 lg Red onion; cut crosswise into 1/2" slices
--------------------Seasoning----------------
      1 tb Crushed garlic
      2 ts Dried basil leaves
      1 ts Pepper

*or porterhouse steaks, well-trimmed, about 1" thick.

In small bowl, combine seasoning ingredients (garlic, basil, and pepper); mix well. Remove 4 teaspoons seasoning; press into both sides of steaks.

Add parmesan cheese, oil and vinegar to remaining seasoning, mixing well; set aside.

Place steaks in center of grid over medium ash-covered coals; arrange bell peppers, and red onion around the steaks.

Grill steaks uncovered 14 to 16 minutes for medium rare to medium doneness, turning occasionally.

Grill peppers 12 to 15 minutes and onion 15 to 20 minutes or until tender, turning once. Brush steaks and vegetables with reserved cheese mixture during last 10 minutes of grilling.

Season steaks as desired. Serve with the vegetables.

BBQ'd Texas T-Bone Steaks

      2    Beef T-bone steaks, 1 1/2"
           -thick (about 3 pounds)
      1    Clove garlic, cut in half
      2 ts Black peppercorns, crushed
    1/4 c  Margarine or butter, softened
      1 tb Dijon mustard
    1/2 ts Worcestershire sauce
    1/4 ts Lime juice
           Salt and pepper to taste

Trim fat on beef steaks to 1/4 inch thickness. Rub garlic on beef. Press peppercorns into beef.

Mix together the margarine, mustard, worcestershire sauce, and lime juice; put aside.

Heat coals or gas grills.

Apply sauce; cover and grill beef 4 to 5 inches from medium heat 16 to 18 minutes for medium doneness.

Turn steaks and apply sauce again; cook till desired doneness.

Sprinkle with salt and pepper.

Place beef on warm platter. Serve with reserved barbecue sauce. Makes 4 servings.

Barbecued Beef Short Ribs

      6 lb Beef chuck ribs, cut into 1 rib pieces
      1 c  Water
    3/4 c  Soy sauce
    2/3 c  Dry sherry
    1/2 c  Packed dark brown sugar
      6 ea Cloves garlic, minced
      1 tb Ground red pepper
      1 tb Fresh grated ginger
      2 ts Chinese five spice powder

Trim excess fat from ribs.

In large roasting pan, arrange ribs in single layer.

For marinade, in medium saucepan combine remaining ingredients.

Cook over medium heat on range top until sugar is dissolved. Remove from heat; cool slightly.

Pour marinade over ribs. Cover and marinate in refrigerator for at least 1 hour, turning ribs once.

Cover roasting pan with foil.

Arrange medium hot briquettes around drip pan. Place roasting pan on grill, cover grill and cook ribs 45 minutes.

Remove ribs from roasting pan and place directly on grid; reserve marinade. Continue barbecuing, covered for 45 to 60 minutes longer or until ribs are tender, turning occasionally. Brush ribs again with reserved marinade during last 10 minutes of grilling.

Serve warm. Makes 6 servings.