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Food-Cooking Recipes

Wednesday
Dec 17,2008


  Be sure to soak wood chips in water for 30 – 60 minutes

before putting on the grill.

 

  When using gas grills it’s best to put presoaked wood chips in a

smoker box or wrap them in a piece of aluminum foil with a lot of

holes in it. This keeps your grill from filling up with ash and clogging

the jets. If you are using a charcoal grill or smoker then you can

just put the wood directly on the coals (once they’ve heated up).

 

  If you haven’t used wood before, start small. Use a 1/4 cup of

presoaked chips on your grill and see what is does for you. One of

the great things about barbecue is the wide variety of experimentation

available to the backyard cook. Wood is a great tool so don’t be

afraid to use it.

 

  You can make a homemade smoker box by using a tin can. Poke

some holes in the can, then open the lid not quite all the way and

fill with wood chips that have been soaked in water for an hour.

Position the can on the coals before grilling. Wait a little bit until

the wood starts smoking, and commence with grilling.

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  • Marinated Steak Kabobs

    Wednesday
    Dec 17,2008


    1 cup Onion, chopped

    1/2 cup Vegetable oil

    1/2 cup Lemon juice

    1/4 cup Soy sauce

    1 tablespoon Worcesteshire sauce

    1 teaspoon Mustard, prepared

    1 pound Sirloin steak, cut in 2″cubes

    1 large Green pepper, cut in 1″pieces

    2 medium Onions, quartered

    2 medium Tomatoes, quartered

    1 cup Apple Wood Chips

     

    Saute onion in oil; remove from heat. Stir in lemon juice, soy sauce,

    Worcestershire sauce, and mustard; pour over meat and vegetables.

    Cover and marinate overnight in refrigerator. Remove meat and

    vegetables from marinade, reserving marinade. Alternate meat and

    vegetables on skewers.

     

    Soak Apple Wood Chips in water for 30 minutes. Prepare fire in grill.

    When the grill is up up temperature, add wood chips; let them start

    smoking. Grill kabobs 5 minutes on each side over coals or until desired

    degree of doneness, brushing frequently with marinade.

  • Comments Off on Marinated Steak Kabobs
  • Bourbon Steak

    Wednesday
    Dec 17,2008


    1-1/2 pounds steak

    1 teaspoon. sugar

    1/4 cup bourbon

    2 tablespoons soy sauce

    2 tablespoons water

    1 garlic clove, crushed

    1 cup Apple Wood Chips

     

    Mix all ingredients (except chips) together, place in ziplock bag and marinate

    steak 4 hours or over night. Soak wood chips in water for 30 minutes, and

    add to hot coals just before commencing to grill. Grill steak to desired

    doneness. This recipe is good with any cut of steak you like.

  • Comments Off on Bourbon Steak
  • Barbecued Chuck Roast

    Wednesday
    Dec 17,2008


    4 pounds Round (7-bone chuck roast), Cut 2″ thick

    2 teaspoons Meat tenderizer

    3 each Green onions, chopped

    1 each Garlic clove

    1/4 each Green Pepper (diced)

    2 each Stalks Celery, diced

    1/2 teaspoon Oregano

    1/2 teaspoon Rosemary

    1 dash Cayenne

    1 tablespoon Worcestershire sauce

    3/4 cup Burgundy wine

    3 tablespoons Peanut oil

     

    Slash fat edges. Sprinkle both sides of roast evenly with meat tenderizer.

    Pierce meat deeply all over with fork.

     

    Place in shallow dish and top with green onions, garlic, green pepper,

    celery, oregano, rosemary and cayenne.

     

    Combine worcestershire, burgundy and oil and pour over meat. Refrigerate

    overnight, turning meat several times, each time spooning the chopped

    ingredients over top again.

     

    Sear both sides over glowing coals. Raise grill and continue cooking,

    having meat about six inches from heat, until done as desired. Allow from

    50 to 60 minues for total cooking time. Brush frequently during cooking with

    any remaining marinade.

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  • Wednesday
    Dec 17,2008


    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

    1 cup Apple Wood chips

     

    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. Soak the

    apple wood chips in water for about 45 minutes. When the coals turn white

    add the wood chips. When the chips start to smoke 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.

  • Comments Off on Grilled Halibut With Oriental Sauce
  • Shrimp On The Barbie

    Wednesday
    Dec 17,2008


    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.

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  • Wednesday
    Dec 17,2008


    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.

  • Comments Off on Mediterranean Grilled Vegetables
  • Grilled Leek And Sweet Pepper

    Wednesday
    Dec 17,2008


    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

    1 cup Apple Wood chips

     

    Prepare a medium-hot fire in the grill. Coat the leeks with olive oil.

     

    When the coals are covered in gray ash add the presoaked chips to the fire.

    When the chips start to smoke 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.

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  • Wednesday
    Dec 17,2008


    1/3 cup Brown sugar

    1/4 cup Onion, finely chopped

    1/4 cup Vinegar

    1/4 cup Mustard

    1/2 teaspoon Celery seed

    1/4 teaspoon Garlic powder

    4 pounds Pork spareribs, or pork loin ribs, cut into pieces

     

    For sauce, in a saucepan combine brown sugar, onion, vinegar, mustard,

    celery seed and garlic powder. Bring to boiling, stirring till sugar

    dissolves. Preheat grill. Adjust heat for indirect cooking. Place ribs

    on grill rack over medium heat. Cover and grill for 1 1/4 to 1 1/2 hours or

    till ribs are tender and no pink remains. Brush occasionally with sauce the

    last 15 minutes of grilling.

  • Comments Off on Baby Back Ribs With Mustard Sauce
  • Memphis-Style Barbecued Ribs

    Wednesday
    Dec 17,2008


    3 Pound Racks baby back ribs

    2 Teaspoon Salt

    2 Teaspoon Coarse ground black pepper

    Apple Juice for Basting

    1 Cup Red wine vinegar

    2 Cup Onion, chopped

    2 Garlic, cloves, minced

    1/4 Cup Mustard, yellow prepared

    1/2 Cup Brown sugar, packed

    2 Cup Ketchup

    2 Lemons, thinly sliced

    1 Teaspoon Louisiana hot sauce

     

    Trim as much fat as possible from ribs. On bone side, work knife tip beneath

    membrane that covers bone until finger tips can be worked beneath rack

    membrane, loosening enough to get firm grip. Then peel membrane off rack.

    With paring knife, scrape any fat away from bone.

     

    Sprinkle ribs on both sides with even, light coating of salt and pepper.

    Place ribs, bone-side-down on grill. Grill over low fire 1 1/2 hours, turning

    every 15 to 20 minutes, replenishing fire as necessary. Baste with apple

    juice at every turn during first half of cooking period either by brushing

    on, or simply spraying apple juice from spray bottle. If smoking with

    indirect heat, turn at 1 hour intervals, cooking 4 to 6 hours.

     

    Combine vinegar, onion, garlic, mustard, sugar and hot sauce in blender.

    Blend until smooth. Place in saucepan and add ketchup. Simmer 20 minutes.

    Add lemon slices. Stir occasionally to keep from sticking. Use sauce as

    frequent baste for last half of cooking period, whether grilling or smoking,

    being careful not to burn ribs. Serve remaining sauce on side.

  • Comments Off on Memphis-Style Barbecued Ribs
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