Category: Barbecue

Barbecue recipes

May 18, 2014 Barbecue, Beef, Main Courses, Marinades and Rubs

Ribeye Steak Kebabs with Caramelized Peppers & Soy, Garlic & Ginger Marinade

Ribeye Steak Kebabs with Caramelized Peppers & Soy, Garlic, Ginger Marinade - Whats4Chow.com


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Ribeye Steak Kebabs with Caramelized Peppers & Soy, Garlic & Ginger Marinade
Author: 
Recipe type: Steak / Barbecue
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
These ribeye steak kebabs are what memories are made of. The steak is marinated in light soy, garlic and ginger, then threaded onto skewers with caramelized red, yellow and green peppers. Grilled to perfection, these kebabs will have your guests coming back for more.
Ingredients
  • ½ Green pepper, cut into 20mm blocks
  • ½ Red pepper, cut into 20mm blocks
  • ½ Yellow pepper, cut into 20mm blocks
  • 40g Butter
  • 400g Center cut ribeye steak, cut into 20mm cubes
For the marinade
  • 1 Tbs Cornflour
  • 1 Tsp Garlic powder
  • 1 Tsp Ground ginger
  • 2 Tbs Light soy sauce
Instructions
  1. Heat your frying pan over medium high heat, add the butter and the peppers.
  2. Fry the peppers for 8-10 minutes until they are soft and charred and caramelized on the edges.
  3. Remove the peppers from the heat and allow to cool.
  4. Cut the ribeye steak into 20mm cubes (just less than an inch)
  5. Place the cubes in a large mixing bowl and add all of the marinade ingredients.
  6. Massage the marinade into the meat, then allow the meat to stand for 30 minutes.
  7. Thread the cubes onto skewers, alternating with different colored peppers.
  8. Grill the skewers on medium high heat for 3 minutes per side.
  9. Remove from the grill and serve immediately.

 

April 17, 2014 Barbecue, Chinese Recipes, Pork

Crispy Crackling Barbecued Pork Belly.

Crispy crackling pork belly. Crispy pork belly on the barbecue.


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Crispy Crackling Barbecued Pork Belly.
Author: 
Recipe type: Pork/Barbecue
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Barbecued pork belly with the tastiest, crisp crackling. This recipe demonstration will show you exactly how to get the crispest crackling ever!
Ingredients
  • 1.2kg / 2.6lb Pork belly, deboned, skin on, skin scored
  • 2 Tbs Hoisin sauce
  • 1 Tbs Light soy sauce
  • 1 Tbs Oyster sauce
  • 3 Tbs Ginger, finely chopped
  • 3 Tbs Garlic, finely chopped
  • 10 Spring onions, bruised with the back of your cleaver
Instructions
Preparation
  1. Place the pork belly skin / fat side down on your ribbed barbecue skillet
  2. Spread the garlic and ginger over the pork belly
  3. Bruise the spring onions with the back of your knife / cleaver
  4. Arrange the spring onions on top of the meat
  5. Combine and mix together the hoisin sauce, soy sauce and oyster sauce
  6. Drizzle this over the pork
To barbecue
  1. Light 2 burners on your gas barbecue and set them to the lowest flame
  2. Place the ribbed skillet over the flame and close the hood
  3. Allow this to cook for 80 minutes. As a reference the temperature gauge should show between 100c and 135c - adjust accordingly
  4. After 80 minutes, turn the pork over and continue to barbecue with the hood open, for another 10 minutes
  5. Remove the pork from the barbecue and transfer it to a carving board
  6. Cut the pork into cubes along the scoring lines in the skin and serve immediately with soy sauce and hoisin sauce for dipping

 

March 22, 2014 Barbecue, Greek Recipes, Lamb, Marinades and Rubs, Mediterranean Recipes

Mediterranean Lamb Chops (Greek)

How to cook Mediterranean Lamb Chops (Greek)


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Mediterranean Lamb Chops (Greek)
Author: 
Recipe type: Lamb
Cuisine: Greek
Serves: 2
 
Succulent lamb chops, marinate in garlic and herbs, grilled to perfection. This video edmonstration will have you cooking up a storm!
Ingredients
For the marinade
  • 1Tsp dried oregano
  • 1Tsp dried basil
  • 1 Tsp dried parsley
  • 1 Tsp dried rosemary
  • 1 Tsp dried Thyme
  • 3 Large cloves garlic, roughly chopped
Other ingredients
  • 6-8 Lamb chops, cut 20mm (¾ inch) thick
Instructions
  1. Mix the marinade ingredients well
  2. Arrange the lamb chops in a shallow dish and spoon the marinade over evenly
  3. Allow the chops to marinate in your refrigerator for 24 hours, turning once and re-coating during this time
  4. Heat your griddle to medium-hot
  5. Stand the chops on the fatty side (3 or 4 at a time) and press a skewer through just above the fat
  6. Grill the chops fatty side down for 8 minutes until the fat is well rendered and crispy golden
  7. Remove the skewers and grill for 3 minutes per side
  8. Stand the chops on the bone and grill for a further 4 minutes
  9. Remove from the grill, allow to rest for 5 minutes and serve

 

March 20, 2014 Barbecue, Main Courses, Pork

Pork Kebabs with Pineapple Ginger Butter Sauce

Pork Kebabs with Pineapple Ginger Butter Sauce


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Pork Kebabs with Pineapple Ginger Butter Sauce
Author: 
Recipe type: Pork
Serves: 2
 
Beautifully succulent pork kebabs barbecued to perfection with pineapple ginger butter basting.
Ingredients
  • 500g Pork neck meat, cut into 20mm cubes (¾ inch)
  • 3 Tbs Light soy sauce
  • 2 Tbs Cornflour
  • 6-8 10cm (4 inch) skewers
  • 1 Portion of Pineapple Ginger Butter Sauce
Instructions
  1. Whisk the cornflour into the light soy sauce until totally dissolved
  2. Pour this over the pork, mix it in well and allow the pork to marinade in your refrigerator for 3-5 hours
  3. Heat your grill / barbecue to medium hot and grill the kebabs for 4 minutes per side
  4. Start basting with the pineapple butter after the first turn
  5. After the final 4 minutes, turn once more and continue for another 4 minutes (total grill time 20 minutes)
  6. Remove from the grill and serve immediately with a little more of the pineapple butter and the accompaniments of your choice.

 

 

 

March 18, 2014 Accompaniments, Baking, Barbecue, Sauce Recipes

Pineapple Ginger Butter Sauce

How to Make Pineapple Ginger Butter Sauce Recipe


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Pineapple Ginger Butter Sauce
Author: 
Recipe type: Sauce / Basting
Prep time: 
Cook time: 
Total time: 
 
This delicious buttery sweet and sour sauce can be used as a sauce, a basting and as a spread on crackers or toast. This simple video demonstration will show you how to make pineapple ginger butter sauce perfectly.
Ingredients
  • 250g Pineapple, thinly sliced
  • 1½ Inch piece of ginger, thinly sliced (4cm)
  • 3 Cloves garlic, thinly sliced
  • 50g Butter
  • 1 Tbs Treacle sugar
Instructions
  1. Heat the butter over low-medium heat and add the garlic and ginger
  2. Simmer these for about 1 minute until fragrant
  3. Add the pineapple and simmer for 1 minute
  4. Add the treacle sugar and continue to simmer the mix for 10 minutes until the pineapple has taken on some color and very tender
  5. Remove the pan from the heat and allow the mix to cool for 5 minutes
  6. Transfer the mix to a heatproof bowl and liquidize it using your stick blender (this can be done in a food processor, but let it cool further first)
  7. Serve hot or cold. The sauce will keep covered in the refrigerator for up to 2 weeks.

 

March 2, 2014 Barbecue, Chicken Recipes, Main Courses, Poutry, Sauce Recipes, Starters, Thai Recipes

Thai Chicken Satay

Learn how to make Thai Chicken Satay


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Thai Chicken Satay
Author: 
Recipe type: Main
Cuisine: Thai
Serves: 4-6
 
Succulent spicy chicken skewers grilled to perfection. This chicken satay recipe takes the mystery out of making this awesome dish.
Ingredients
  • 1kg Chicken, cut into 1 inch cubes (preferably deboned leg and thigh meat)
For the Marinade
  • 3 Spring onions
  • 4 Cloves garlic
  • ½ Cup coriander leaves
  • 1 Inch (2½cm) Ginger root, peeled and sliced
  • 1 Tbs Ground coriander
  • 1 Tbs Ground cumin
  • 1 Tbs Ground turmeric
  • 2 Tbs light soy sauce
  • 4 Tbs vegetable oil (NOT Olive oil)
  • 2 Tbs Sugar
  • 1 Tsp Salt
For the Sauce
  • 1 Cloves garlic
  • 2 spring onions
  • 4 Inch (10cm) Stalk lemon grass, white part only
  • ½ Tbs Chilli sauce
  • 80g Roasted peanuts
  • 200ml Coconut cream
  • 2 Tsp Sugar
Instructions
  1. Place the chicken cubes in a flat pan / roasting pan
  2. Liquidize all of the marinade ingredients together and pour them over the chicken
  3. Allow the chicken to marinate for 5-24 hours
  4. Liquidize all of the sauce ingredients together
  5. Thread the chicken pieces onto 4 inch (10cm) skewers
  6. Heat your ribbed barbecue skillet to medium heat and grill the skewers for 6 minutes per side
  7. Spoon half of the sauce over the skewers and continue to grill for another 6 minutes
  8. Turn the skewers, spoon the other half of the sauce over the skewers and grill for a further 6 minutes
  9. Turn one last time, grill for 6 minutes, remove from the grill and serve

 

February 28, 2014 Accompaniments, Barbecue, Mexican Recipes, Vietnamese Recipes

Street Style Mexican Corn

Learn to cook Street style Mexican corn on the cob


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Street Style Mexican Corn
Author: 
Recipe type: Vegetable
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Learn how to make street style Mexican corn. This corn recipe is quick and easy.
Ingredients
  • 4 Fresh cobs / ears of corn
  • Butter for spreading corn (about 50g)
  • ½ Cup Mayonnaise
  • 1 Tsp Garlic Powder
  • ½ Tsp Paprika
  • ½ Hot pepper sauce (optional)
  • 100g (4oz) Mature Jack, cheddar (or parmesan) grated
Instructions
  1. Remove the husk and strings from the corn
  2. Spread butter on the one side of each corn cob
  3. In a mixing bowl, combine the mayonnaise, garlic powder, paprika and hot pepper sauce
  4. Barbecue the corn over medium-high heat for 25 minutes, turning every 6 minutes
  5. The corn must take on color before turning each time
  6. Remove the corn from the grill and spoon the sauce over the corn
  7. Roll the corn in the sauce to coat it entirely
  8. Sprinkle the cheese over the corn and serve

 

February 8, 2014 Barbecue, Chicken Recipes, Instructional Techniques, Main Courses, Poutry

How to Debone a Chicken Thigh & Leg

Learn how to debone a chicken quarter with this quick video recipe demonstration


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How to Debone a Chicken Thigh & Leg
Author: 
Recipe type: Instruction
Cuisine: All
 
Deboning a chicken quarter is quite simple one you understand the bone structure of the cut. Watch this quick video and you will be deboning your own chick quarters in no time at all.
Ingredients
  • Chicken quarters (leg and thigh combo)
Instructions
  1. Please view the video

 

February 6, 2014 Barbecue, Instructional Techniques, Lamb, Main Courses

The Best Way to Cook Lamb Chops

Learn how to cook lamb chops properly for the best result with our cooking video demonstration


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The Best Way to Cook Lamb Chops
Author: 
 
This simple tip will give you the best lamb chops every time.
Ingredients
  • Lamb chops cut 20-25mm thick (¾ to 1 inch)
  • Salt and pepper to season
Instructions
  1. Stand the chops up on the fatty side and press skewer through the chops just above the fat
  2. Turn the block of chops over and season the fat liberally with salt and pepper
  3. Heat your grill or pan to medium-high, and grill the fatty side until it is crisp and dark golden brown. This will take 5-8 minutes depending on the thickness of the fat
  4. Remove the skewers and proceed to cook the chops for 4-6 minutes on each side. (4 minutes for medium rare - 6 minutes for medium well)
  5. In the final step, stand the chops on the bone and cook for a further 2-3 minutes
  6. Remove the chops from the grill and allow them to rest for 5 minutes before serving

 

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