BBQ Recipes

  • Downhome Magazine
  • Posted: Apr 29, 2010 1:24 PM
Check out these delicious, mouth-watering BBQ recipes - just in time for summer!

Grilled squid

4 L water
8 large squid, cleaned and skin removed
1/2 cup coarse salt
1/2 cup brown sugar
1/4 cup soya sauce
2 tbsp Worcestershire sauce
3 tbsp lemon juice
1/2 tsp Tabasco sauce
3 tbsp vanilla extract
Pinch of allspice
Pinch of ground cloves
2 bay leaves

Bring all ingredients, except squid, to a boil and whisk. Add squid, reduce heat and cook for 10 minutes. Remove squid to a cooling rack to drain off extra liquid. Heat BBQ on medium heat. Lay squid on the grill and cook for about 7-8 min. Remove and serve hot.

Ginger and Honey Glazed Shrimp

1 tbsp ground ginger
1 tsp ground black pepper
1 tsp salt
2 cups honey

Peel and devein tiger shrimp (how many depends on how many you're serving) and put aside. Combine remaining ingredients and warm in a saucepan.
Preheat BBQ and grease the grill. Peel and devein tiger shrimp (how many depends on how many you're serving). Add shrimp to the grill and cook for 2 min. Brush them with the glaze, then turn them over and repeat cooking and glazing. Shrimp are cooked with tails curl.

Maple Bacon Chicken

Chicken parts (thighs, legs etc.)
Uncooked bacon (1 slice per chicken piece)
Salt and pepper to taste
Maple syrup

First tenderize the chicken by soaking it in a brine solution (1/2 cup sugar, ½ cup salt, 3L warm water) for 12 hours. This also prevents the chicken from drying out while cooking. After soaking, remove chicken and let it air dry. Wrap each piece of chicken in a slice of bacon secured with metal skewers or soaked bamboo skewers. Season with salt and pepper. Cook chicken on BBQ at medium heat, turning and basting with maple syrup. Chicken is cooked when a food thermometer stuck in its thickest part reads 165°F. (To prevent burning the chicken, you can cook it in a foil dish on the BBQ.)

Rustic Potato Salad

3 lbs potatoes (your favourite kind)
2 cups mayonnaise
1/4 cup grainy Dijon mustard
2 tbsp pepper
2 tsp salt
2 tsp canola or olive oil
1/2 red pepper diced
5 tbsp fresh chives chopped

Wash and rinse potatoes, leaving the skin on. Boil potatoes until they are slightly undercooked. Let potatoes cool completely, then cut into chunks. In a large bowl, combine mayonnaise, mustard, pepper, salt and oil. Mix together well, then stir in red pepper and chives. Add chopped potatoes and toss to coat. Chill salad before serving.

Southern Beef Marinade

3 oz lime juice
small bunch of fresh cilantro, minced
1 tbsp brown sugar
2 tbsp chipotle chilies, minced
2 tbsp Adobo sauce
2 cloves garlic, minced
1 tsp lime zest
2 oz tomato juice

Mix all ingredients together. Add grilling meat and toss to cover, then let rest in refrigerator for at least 3-4 hours (12 hours for best results). This marinate will tenderize even the toughest cuts of meat.

Tandoori Grilled Chicken

1/4 cup paprika
2 tbsp ground cumin
1 tbsp cayenne pepper
1 tbsp ground coriander
1 tbsp ground cardamon
1 tbsp ground cinnamon
1 tbsp ground black pepper
1 tsp ground cloves
1 tsp ground ginger
1/4 cup margarine or butter melted
6 cloves garlic minced
2 cups plain high-fat yogurt
2 tbsp lemon juice
2 tbsp salt

In a bowl, mix paprika, cumin, cayenne, coriander, cardamon, cinnamon, pepper, ginger and cloves. In a frying pan on med. heat, melt butter. Add garlic and sauté until golden, then add dry spice mixture and cook for 2 minutes. Transfer spice mix to a bowl. then whisk in the yogurt, lemon juice and salt. Add chicken and let sit in refrigerator for at least 3 hours before grilling. Any unused marinade (that never had chicken in it) can be saved in the refrigerator for up to 3 weeks.

Grilled Cheese

2 slices fresh bread
2 tbsp garlic butter
Grilled peppers, sliced
Grilled mushrooms, sliced (see marinated mushroom recipe)
2 slices cheddar cheese (or your favourite cheese)
Black forest ham slices

Spread butter on what will be the "outside" of your bread slices. One the "inside" of one slice. layer grilled peppers and black forest ham, topped with cheese and marinated mushrooms. Place other slice on top, with the buttered side on the outside. Preheat BBQ on high. Place sandwich on grill and cook to desired doneness.

Marinated Portabella Mushrooms

2 large Portabella mushrooms
3 tbsp canola or olive oil
3 tbsp balsamic vinegar
1 tbsp minced garlic
1 tsp dried thyme
1 tsp dried oregano
2 pinches coarse salt
1 tsp cracked black peppercorns

Drizzle oil and vinegar over mushrooms. Sprinkle with seasonings. Let sit for 10-15 minutes before grilling. Cook for about 10 minutes on the BBQ. Slice and serve.

Click here for a delicious recipe for trout filets with creole sauce, and get some tips on how to create tasty seasonings that are sure to spice up your life.

Frisco Jones

Can't wait to try these!