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  1. #1
    Banned. Mr. Beanz's Avatar
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    Need Some BBQ Recipes

    Healthy ways to prepare food on the BBQ. YEAH WHATEVER! OK NOT REALLY! I just want some ideas and stuff on what to prepare that tastes good. Not into healthy stuff, more of a taste guy!

    Favorite BBQ sauce? Ways to prep? Anything that tastes good!

    I've never really been a BBQ guy but Gina has been talking about getting a grill for about 5 years now. Every weekend for the last 2 years we visit the garden center whenever we go to a dept store. Finally she decided to buy one. Thank goodness, I hate the garden center now.

    I assembled then tried it out. Oh, steak, marinated chicken and some corn wrapped in foil. My garsh it was good. So easy too! No waiting for charcoal to burn out. Not quite the charcoal flavor but good enough. Surprised it was so fast and easy.

    OK, give me some BBQ stuff......."What to"s and "How to"s.



    BBQ1 by gulpxtreme, on Flickr


    BBQ3 by gulpxtreme, on Flickr


    IMG_6634 by gulpxtreme, on Flickr


    IMG_6635 by gulpxtreme, on Flickr

  2. #2
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    Marinated Ranchera meat (don't know about Upland, but there's a good place in Covina...), tortillas, jalapenos, and salsa... Pull it straight off the grill with the tortilla, pour some salsa on it, proceed to bite, and wash it down with a nice cold beer...
    "I had this baby hand made in Tuscany, from titanium blessed by the pope. It weighs less than a fart, and costs more than a divorce..."

  3. #3
    Starting over CraigB's Avatar
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    Quote Originally Posted by Mr. Beanz View Post

    BBQ1 by gulpxtreme, on Flickr
    The convenience may seem irresistible now, but I guarantee you you'll end up regretting grilling in the living room.
    Craig in Indy

  4. #4
    Senior Member JT Burkard's Avatar
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    I like the Jack Danials BBQ sauce. So darn good. Veggies are awesome on the grill like zucchini, squash, portobello mushrooms, peppers, onions, corn, potatoes, etc.

    quick Chicken spice rub: coat in canola or olive oil then sprinkle on - Salt, pepper, onion powder, garlic powder, oregano, paprika, Tyme, and rosemary.
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    I like Stubbs BBQ sauce. I don't know if you can get it everywhere. They have a honey pecan sauce that tastes great with beef.

    When you grill chicken, it tastes better if you brine it first. Soak it in a solution of water and kosher salt...about 1/2 gallon of water and 1/3 cup kosher salt. You can add sugar or smoke flavoring to the brine. Soak the chicken at least half an hour or up to 24 hours. I use a chicken seasoning almost like the one mentioned above except mine has cayenne pepper in it also.

    Some veggies taste really good grilled...eggplant (brine it first, in a ziplock bag so it can't float out of the brine), zucchini, yellow squash, calabacitas (look like fat zucchini and they're usually cheaper). I split the zucchini, yellow squash or calabacitas into long planks and marinate them in olive oil, basalmic vinegar, basil and salt.

    Oh and side dishes...this is my favorite potato salad: http://www.ibelieveicanfry.com/2012/...our-cream.html and if you have a crock pot you should make some borracho beans. I don't have an exact recipe for them, this is pretty close to mine http://www.food.com/recipe/borracho-beans-220469 but sub jalapeno peppers for the serrano peppers.

  6. #6
    Still learning oddjob2's Avatar
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    Famous Rays, cheap ubiquitious. Use lots of Hickory Wood soaked for hours.
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    Bonein Ribeyes, I like to use worcestershire sauce and Tapatio all over both sides and then put a good steak rub on (I use a mix of a cajun/blackened/steak Salt/Tony Cacheres that I mix up myself). Tried this on some Sirloins last night...

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    Ok, I'm going to do you all a favor and give you an EASY recipe for a bbq sauce you can stop eating that grocery store shelf ketchup and sugar syrup. I know, it's convenient. It's also nothing but sugar. Outside if it just being sticky sweet nonsense, all it does on the grill is burn.

    Tomato Paste
    Cider Vinegar
    Molasses
    Chipotle chiles in adobo sauce

    Start with 1 can of tomato paste. In a sauce pan on med heat, add the tomato paste and then add enough cider vinegar (good unfiltered cider vinegar) to dilute the paste to the consistency of bbq sauce. Go a little thinner than what comes out of your store bought jug.

    Next, get out the molasses, and slowly add enough to bring it to desired sweetness. Don't go too far as to turn the sauce brown. You can add more later if it's not tooth-rottingly sweet enough.

    Now pop in 1 or two canned chipotles. If you like spicy, go for the whole can. Heat is an element you can't undo here, so don't overdo it.

    Now this is all going into your blender, and it's time to season it. A few splashes of liquid smoke (not mesquite), a half dozen turns of black pepper, 1 or two cloves, a clove of garlic, an allspice berry if you're adventurous, a few dashes of Worcestershire or soy sauce. Oh, and one silly ingredient. A chicken bullion cube. I know, it sounds stupid. But, it's the same as adding salt and the chicken flavor and msg will sort of bring everything together.

    Adjust the acidity and sweetness to taste and it's done.

    This takes 10 minutes max, and makes about a mason jar of sauce.

    Now go throw away all that supermarket crap.

    A few more tips,

    -Don't bother soaking wood chips. In fact, don't use wood chips. Use chunks and wrap then in aluminum foil with a few VERY small holes poked in it.

    -Let your steaks come to room temperature for at least an hour before cooking. And don't even think about cutting into one for 15-30 minutes after it comes off the grill. You can't over-rest meat.

    -If you want to salt your steaks, do it at least an hour before they go on the grill. You can do it the night before and leave them uncovered in the fridge. If you salt them shortly before cooking, you'll never get a good sear.

  9. #9
    Senior Member CommuteCommando's Avatar
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    Quote Originally Posted by mattgmann View Post
    Ok, I'm going to do you all a favor and give you an EASY recipe for a bbq sauce you can stop eating that grocery store shelf ketchup and sugar syrup. I know, it's convenient. It's also nothing but sugar. Outside if it just being sticky sweet nonsense, all it does on the grill is burn.
    +1

    Though not strictly BBQ, I do a pollo asada. Start by squeezing a bunch of lemons and limes into a bowl. Add some fresh rosemary and basil and let it sit at room temperature for a couple of hours. Cut up a whole chicken for then put it in a baking pan and add the marinade. Let it sit in the marinade for 10 -20 minutes, then grill. When done grilling use a stiff bristle brush on a long handle to scrub the soot off the ceiling.
    As much as you paid for that Beemer [Mercedies, Audi, Escalade], I'm surprised it didn't come equipped with turn signals.

  10. #10
    SuperGimp TrojanHorse's Avatar
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    You realize what you are doing is "grilling" not BBQ, right? I have a pollo asada recipe that's making me drool on my keyboard right now but I can't find it so this will have to do.

    Anyway, here's a super easy and fantastic tasting flank steak recipe for your grilling needs:

    Balsalmic marinated flank steak

    ½ cup plus 2 TBSP balsalmic vinegar
    ¾ cup plus 3 TBSP olive oil
    4 garlic cloves, coarsely chopped
    2 TBSP coarsely chopped rosemary leaves

    1 ½ to 1 ¾ lb flank steak.

    Whisk marinade to mix. Place steak in a large Ziploc bag, add steak, mix thoroughly and let marinate in the refrigerator for 4-8 hours (or overnight), turning occasionally. Grill for roughly 5-7 min. per side over direct heat, serve by slicing thin and against the grain.

    Don't over cook your food! Don't stand there and flip it every 30 seconds either! You don't really need to let your steaks come to room temperature for an hour either... the difference between 40 and 70 is pretty minimal when compared to the 400-600 degree grill they're going into. I usually let them warm up for about 15 min. And absolutely let those babies stand for at least ten minutes when you're done grilling, that allows all the juices to reincorporate into the steak. Learn how to tell how done your food is by poking it with your finger.

  11. #11
    The Site Administrator: Currently at home recovering from a couple of strokes,please contact my assistnt admins for forum issues Tom Stormcrowe's Avatar
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    Here's one from my recipes. It's from my cookbook in progress.

    Grilled Thai Fish
    This grilled fish recipe starts with a superb garlicky barbecue sauce that's perfect for all types of fish, whether fillet or steak, salmon or sole. Marinate your fish briefly in this sauce, then simply grill it up! This easy fish recipe can also be baked in your oven if the weather doesn't cooperate. And as a bonus, it's a very healthy fish recipe that's low in fat and calories but extremely high in taste. ENJOY!
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Ingredients:

    • SERVES 2-4
    • 4-6 fillets fresh fish, such as snapper, cod, salmon, etc...
    • garnish: handful of fresh coriander and wedges of fresh lime
    • MARINADE/SAUCE:
    • 4 Tbsp. soy sauce
    • 3 Tbsp. oyster sauce (I used Golden Dragon brand)
    • 1 Tbsp. fish sauce (available by the bottle at all Asian/Chinese food stores)
    • 2 Tbsp. loosely packed brown sugar
    • 4-5 cloves garlic, minced
    • 1 Tbsp. lime juice
    • 1/8 tsp. to 1/3 tsp. cayenne pepper OR dried crushed chili (chili flakes), or more to taste
    • Shredded Coconut to taste

    Preparation:

    1. Stir all marinade/sauce ingredients together until sugar dissolves. Place fish fillets in a flat-bottomed bowl and pour half the sauce over. Turn the fillets in the sauce. (Reserve the rest of the sauce for later.)
    2. Allow fish is marinate for at least 10 minutes while you warm up the grill, or up to 24 hours in advance (just cover and place in the refrigerator until ready to cook).
    3. Lightly brush the grill with a little cooking oil, then grill the fish for 5-10 minutes per side, or until the fish flakes easily and the inner flesh is no longer translucent.
    4. Heat up remaining sauce and use as a dip, glaze, or to spoon over the fish (and rice or potatoes) as you eat it. Note that this sauce is very strong-tasting, so you only need a little bit at a time. If you find it too strong, you can dilute it slightly with a splash of white wine or sherry and some fresh lime juice. If you find it too sour, add a little more sugar. ENJOY!

    For Indoor Cooking: Place marinated fish in a covered baking dish along with the marinade. Bake for 15-20 minutes, or until fish flakes easily and the inner flesh is no longer translucent.
    Fillet Grilling Tip: If your fillets are very thin, you may want to use a "fish cage" which makes turning easier. Another method is to spread tin foil or banana leaves over the barbecue - again, oil the surface where the fish will be cooking to make turning easier.
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  12. #12
    Senior Member JackoDandy's Avatar
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    Not a food tip but a grill tip. Get one of those canvas covers for your grill. Its amazing how quickly the weather does a number on an uncovered grill. We leave our grill outside all through the winter but its covered. Come spring, it looks like new when we uncover it and thats after 5 years.

    BTW - clean your grill at the of the season. We had a rat make its home in ours one winter.

  13. #13
    Senior Member squirtdad's Avatar
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    ok this is BBQ for the gas grill i have used a cheapy charcoal water smoker for years, but tried this gas grill method on the 4th and made the best ribs i have ever made

    note not too precise, i go by a lot of look,feel, smell

    this requires that your gas grill have burners that can be turned on that are not under the meat. MR. Beanz is similar to mine..... use the far right burner on low and put the meat on the left, preferably on the hanging rack

    Get meaty babyback pork ribs

    Dry rub them (i use salt, pepper, chilipowder, table spoon of finely ground coffee, tyme and sage......not too much salt)

    throw in plastic bag and let sit in fridge overnight

    start soaking some wood chips (hickory, apple, etc)

    Allow about 6 hours for cooking.

    Turn on one burner of the bbq, on low.

    Target temperature if you have a thermometer is 200 degrees f.

    put ribs on hanging rack (if your bbq has one) as far away from the burner as you can

    put a mix of soaked/dry chips over the on burner (you can also put a bunch in heave foil and poke holes..... I did both)

    close the lid and only open to add some more chips during first hour.

    IMHO smoke is most important during first hour.

    rotate the rib position about once an hour (if you have more than one rack of ribs) so that no on rib is closest to heat.

    after about 4 hours, mix your favorite BBQ sauce with a lot of apple cider vinegar (should be more liquid than thick) and base the ribs about every 15 minutes for tte next 2 hours.

    Now take them off and enjoy.

    this would also work for pork shoulder (will try soon) but would probaly be more like 8 hours of cooking. For the baste use a simple cider vinegar, surgar and tabasco sauce mix.

    this would also work for brisket....just dry rub no basting
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  14. #14
    Senior Member squirtdad's Avatar
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    ok for grilling........not bbq

    get fresh tomatoes and zucchini.

    cut in half (lenghwise for zuchini)

    put in big bowl

    drizzle olive oil over them

    sesaon with salt, pepper and italian seasoning.

    grill until done (will get some black char marks)

    throw back in bowl

    great by themselves or as a side

    or cooked up some whole wheat pasta and toss with the veggies for a grilled pasta prima verde.
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  15. #15
    Senior Member squirtdad's Avatar
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    and one more

    grill tomatoes unti well done (drizzle with olive oil salt and pepper)

    when done throw in bowl with fresh basil

    grill a hearty bread on the grill...... then rub bread with a garlic clove

    throw the tomato mixture on top of the bread

    Bruschetta
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  16. #16
    Senior Member Notgrownup's Avatar
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    You will find the sauce you like... I like Uncle Yammy's (regional)... Have you grilled Asparagus...drizzle olive oil and sea salt...i grill them until they are almost burnt... i do this with Brussel sprouts also.MMMM....just burn a lot of $hit, you will figure it out...LOL... I like to grill Chicken, i have my local butcher just cut them in half and i put a McCormicks rub and grill them cut side down on low heat for about 2 hours....
    Damn it now you made me hungry for chicken..
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  17. #17
    Senior Member Black wallnut's Avatar
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    So you are into instant gratification... that's cool, I went that route for a while but got tired of the burners not lasting more than a year or so. Went charcoal and won't be going back anytime soon. It adds maybe 30 minutes to the prep time. If it works for you great. My go to seasoning is either Fiesta brand fajita spice blend or a home mixed dry rub:

    coarse ground black pepper, onion powder, granulated garlic, cayenne powder, salt, paprika, cumin. Source was this, but I've added to it and usually add more cayenne.

    The dry rub is great on ribs, pork roasts and steaks as well as chicken. For beef steaks I only use salt and black pepper but it is so rare that I buy those. I more often with beef just slice it thin off whatever roast is on sale, season with the fajita blend and saute onions and peppers on the stove top and serve with tortillas and beans... go figure.


    Mark

  18. #18
    Banned. Mr. Beanz's Avatar
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    Quote Originally Posted by CraigB View Post
    The convenience may seem irresistible now, but I guarantee you you'll end up regretting grilling in the living room.

    Yeah, I got balled out already by another poster. The living room isn't for the grill, it's for bikes.

  19. #19
    Senior Member nkfrench's Avatar
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    My guilty pleasure on the grill -- Lamb kebobs. Grilled, not BBQ.
    I put olive oil, a few cloves of garlic, oregano crushed leaves, rosemary, a little black pepper, lemon juice into two 1-gallon ziplock bags. I microwave them just enough to soften the garlic cloves, then mash the garlic (still inside the bag). Just warm it - do not overheat or bad things happen. You purists may prefer to use a glass bowl instead of heating plastic. This is the "marinade".
    Next - some leg of lamb, chopped up into big cubes. If you like it rare, big cubes. Well-done, smaller cubes. Put all the lamb into one ziplock bag. Squish it all around to coat.
    The other bag - whole white mushrooms, cherry tomatoes, large chunks of onion, bell pepper. Also tumble it around to coat the vegs.
    After letting it all ponder in the fridge for a few hours, bring it out to assemble.
    Alternate lamb with the vegetables on long metal skewers. Put a square of thin raw bacon between the lamb and the mushroom so the flavor soaks into the mushrooms and the lamb. The onion also likes to be next to the lamb.
    Encapsulate the cherry tomatoes between onion and bell pepper on the skewer to help it stay on as it bursts. ( o )
    Cook it until it's between raw and burned to taste. Watch for flames. I'm no expert here.
    Likely the rosemary will char. Brush it off. You may prefer to brush it off the food after marinating before cooking.
    Serve it all up over wild rice+long grain mix.
    Last edited by nkfrench; 07-19-13 at 12:36 PM.

  20. #20
    Senior Member nkfrench's Avatar
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    Slices of raw pineapple cooked on the grill are fabulous.

  21. #21
    Banned. Mr. Beanz's Avatar
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    Thanks, lots of good stuff and I'm anxious to try it out!

    Great to get an idea of how others season and marinade, lots of variety.

  22. #22
    Banned. Mr. Beanz's Avatar
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    Quote Originally Posted by Black wallnut View Post
    So you are into instant gratification... that's cool, I went that route for a while but got tired of the burners not lasting more than a year or so.
    This is like a line from one of my "this is why I build my own wheel" posts.

  23. #23
    Senior Member Notgrownup's Avatar
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    I have 3 grills... A weber silver gas, a weber charcoal and a Kettle smoker... i really like my weber gas for convenience but the charcoal for flavor is unbeatable... weekend machine...
    My Weber gas is over 10 years old... replasced the burners about 3 times, ignitors and flavorizer bars.. I bought a Charbroil infrared 3 years ago... biggest POS i have ever owned...
    BE THE PERSON YOUR DOG THINKS YOU ARE.....

  24. #24
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    Any Brazilian meat market near you? You need some specific cuts, cut in some specific ways!

    If not, a very simple recipe I like is marinating skirt steak on soy sauce and minced garlic, just let it sit for about 5 minutes, cooks very fast too!

  25. #25
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    Screw the sauce, it just dirties up your grill and burns on your food. Make youself up a dry rub.

    I usually use my own mix of something similar to Emeril's Rustic Rub with less salt. Base of paprika, with cayenne to however hot you want, salt, black pepper, garlic powder, onion powder, oregano, thyme, and rosemary. You can vary any of those to heart's desire, maybe add some some sugar, or make a less complex mix by leaving out herbs. I use this on everything.

    The key to good meat, chicken, or veggies is to not overcook them and dry them out.

    Occasionally I'll make some pollo asada. Making carne asada or pollo asada is real simple, it's just lime juice, cilantro, and a little salt and pepper to be authentic.

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