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There Is just Nothing Better Than An All American BBQ
Summer time around my
house is all about BBQing. Just about every night we are BBQing
something. I'm pretty sure it's that way across America. Except in
the southern states where they don't get any or much snow.
They can BBQ all year long!
I cook just about
everything on the grill. I do use a propane gas grill on occasion
but I still prefer charcoal. There is no way a gas grill can compete
when it comes to the flavor of charcoal.
I want to give you
some of my favorite BBQ recipes. Make your summer meals more
enjoyable and fire up that grill!
Let's start with a few tips
for BBQing Pork!
Most barbecue sauces contain sugar, which easily burns, so
don't sauce your ribs until the last 10 to 20 minutes of grilling
time.
Don't parboil your ribs! You'll just boil away all the flavor.
Instead, cook them low and slow over Indirect heat.
Chops 1-inch or thicker are best for the grill. For the most
flavorful chop, lightly coat the chops with oil and sear them like
you would a steak. Finish them up over Indirect Medium heat.
Tenderloin can be safely removed from the grill at 155ºF if it
is covered with foil and allowed to rest for 5 minutes before
carving. During that time, the temperature should rise to a perfect
160ºF. Use a meat thermometer to be sure.
Buffalo Steaks with
Grilled Mushroom and Garlic Gravy BBQ Recipe
For the steaks:
4 teaspoons soy sauce
2 teaspoons peanut oil
1 teaspoon freshly ground pepper
1 teaspoon cardamom
1/2 teaspoon onion powder
1/2 teaspoon paprika
4 buffalo strip steaks, about 10 ounces each
Making the steaks: Combine all ingredients except steaks. Rub on
both sides of the steaks, cover, and refrigerate for 2 to 4 hours.
For the gravy:
2 Portobello mushrooms, about 3 ounces each
4 tablespoons extra virgin olive oil, divided
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon salt, divided
2 tablespoons minced onion
6 to 8 cloves garlic, minced
1/8 teaspoon freshly ground pepper
1/2 cup red wine
1-1/2 cups brown gravy
Meanwhile, prepare the gravy: Rub the Portobello mushrooms with 2
tablespoons of the olive oil, lemon-pepper seasoning, and 1/4
teaspoon of the salt. Grill the mushroom for 8-10 minutes over
direct medium heat. Remove from grill, cut into small dice, and set
aside.
Sauté the minced onion and garlic in the remaining 2 tablespoons
of the oil for 1 to 2 minutes; add the wine and reduce until wine is
gone. Add the brown gravy and reserved mushroom. Stir to blend;
simmer for 15 minutes, stirring occasionally.
For gas grills, increase heat to High. Grill steaks over Direct
High heat for 8 to 12 minutes, turning once halfway through grilling
time, or until desired doneness.
Makes 4 servings.
Peppered Steaks with
Barbecue Sauce
4 rump steaks
12 Schwartz Black Peppercorns , crushed
150 ml (1/4 pint) tomato ketchup
2 tblsp soft brown sugar
2 tblsp soy sauce
1 tblsp vinegar
25 g (1 oz) butter
1 tblsp oil
1 tsp Schwartz Parsley
Sprinkle each steak on both sides with crushed Peppercorns
according to taste. Press the pieces of Pepper well into the meat.
Combine ketchup, sugar, soy sauce and vinegar in a measuring jug
and make up to 300ml (1/2 pint) with cold water.
Grill the steaks as required. Transfer the steaks to a serving
dish and keep warm whilst making the sauce.
Add the sauce to a frying pan. Bring to the boil, stirring. Pour
a little of the sauce over the steaks and garnish with a sprinkling
of Parsley.
Serve remaining sauce separately.
Makes 4 servings.
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Rib-Eye Steaks with Tomato
Harissa BBQ Recipe
Harissa is a spicy North African condiment made from chili,
garlic, coriander, and oil, typically served with couscous. Here
we’ve blended it with complementary flavors to make it milder and
particularly suitable for well-marbled steaks.
For the sauce:
2 large dried pasilla chilies (about 1/2 ounce total), stems and
seeds removed
1 teaspoon coriander seeds
1 teaspoon mustard seeds
6 tablespoons extra-virgin olive oil
1/4 cup ketchup
1/4 cup tightly packed fresh mint leaves
2 tablespoons red wine vinegar
1 medium garlic clove, crushed
Kosher salt
4 rib-eye steaks, about 8 ounces each and 1 inch thick
Extra-virgin olive oil
Freshly ground black pepper
To make the sauce:
Cut the chilies into 2-inch
pieces and place them into a small bowl. Cover the chilies with
about 1 cup of hot water and soak them until very soft, 20 to 30
minutes. Strain the softened chilies and place them in a food
processor or blender (discard the water). In a small skillet over
medium heat toast the coriander and mustard seeds until the mustard
seeds crackle. Add the seeds to the chilies along with the remaining
sauce ingredients including salt to taste. Process until completely
smooth. Set the sauce aside at room temperature.
Allow the steaks to stand at room temperature for 20 to 30
minutes before grilling. Lightly brush or spray both sides of the
steaks with the olive oil, and season them with salt and pepper to
taste. Grill the steaks over Direct Medium heat until the internal
temperature reaches 145°F for medium rare, 8 to 10 minutes, turning
once halfway through grilling time. Remove from the grill and allow
to rest for about 5 minutes. Serve warm with the sauce on the side
along with a green salad and grilled Italian bread, if desired.
Makes 4 servings
Beef Short Ribs with Zesty
Sauce BBQ Recipe
This recipe uses two vinegars to make the most tender beef ribs
you ever ate.
For the sauce:
1/4 cup olive oil
1 medium Spanish onion, chopped
1 tablespoon chopped garlic
2 large tomatoes, peeled and chopped
1/2 cup apple cider
1/4 cup balsamic vinegar
2 tablespoons catsup
1-1/2 tablespoons chopped fresh basil
1-1/2 tablespoons prepared mustard
1-1/2 tablespoons sugar
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
3 pounds beef short ribs, cut into 6-inch lengths
To make the sauce: In a saucepan or large skillet heat oil. Add
onions and garlic and sauté 5 minutes or until translucent. Add
remaining sauce ingredients. Bring to a boil. Reduce heat and simmer
uncovered for 30 minutes, stirring occasionally. Process in a
blender or food processor until smooth. Chill in refrigerator until
ready to use or up to 3 weeks.
Make 4 vertical cuts about 1 inch apart in each short rib from
top of rib to the bone. Place ribs and 1-1/2 cup sauce in jumbo
resealable plastic bag. Close bag and marinate in refrigerator
overnight. Chill remaining 1/2 cup sauce.
Remove ribs from bag and discard used sauce. Place ribs in center
of cooking grate. Grill 1-1/4 to 1-1/2 hours or until tender. Brush
with reserved 1/2 cup sauce during last 20 minutes of grilling.
Makes 8 to 10 servings.
Crown Roast of Pork BBQ
Recipe
The only secret to this herb-crusted roast is a starting with a good searing. Then, slowly, roasting to perfection. Be sure to cover the meat so it reaches an
internal finished temperature of 160ºF.
For the rub:
10 garlic cloves
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh sage leaves
1 tablespoon kosher salt
1/4 teaspoon freshly ground black pepper
1 crown roast of pork, 7 to 8 pounds, tied in a circle
To make the rub:
Press the garlic cloves through a garlic press into a small bowl.
Add the rosemary, sage, salt, and pepper and blend with a fork.
Spread the rub all over the roast and in the crevices. Let stand
at room temperature one hour before grilling.
Grill the roast, over Indirect High heat for 30 minutes. Then,
reduce the grill temperature and continue grilling over Indirect
Medium heat until the internal temperature reaches 145°F, about
2-1/2 hours longer. Remove from the grill, lightly cover with foil
and let rest 20 minutes before carving.
Cut and remove string from the roast and slice the roast between
the rib bones. Serve with grilled seasonal vegetables.
Makes 8
servings.
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