Archive for the ‘Barbecue Recipes’ Category

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Char Grilled Shrimp on the Barbecue

Tuesday, May 18th, 2010

grilled shrimpHow about some shrimp on the grill? My grandson loves shrimp and when you bring the barbecue into play . . . he’s ready!

As always, make sure you preheat the grill first. Hot grates mean less chances of the foods sticking.

3 lb Large fresh shrimp
Peeled and deveined With tails intact 1 c Olive oil
1/3 c Chopped fresh parsley
2 tb Fresh lemon juice
2 Cloves garlic – crushed
1 ts Salt

Combine olive oil and remaining ingredients (take some marinade and put aside as you will use this for basting as the shrimp is being grilled) in a 13 X 9 X 2 inch baking dish; stir well and add the shrimp.  Stir to cover the shrimp, then cover and marinate in the refrigerator for at least 8 hours, stirring occasionally. . . . Or . . .

Personally, I like to put the ingredients into a zip lock bag and add the shrimp. Squeeze the bag occassionally.  Remove shrimp from the marinade and throw the marinade away.

Place shrimp on water soaked skewers; grill over medium hot coals 3 to 4 minutes on each side, basting frequently with the marinade you set aside. Do not overcook.

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Baked Beans on the Grill

Tuesday, May 13th, 2008

Try making these baked beans on your grill. Nice in the summer so you don’t heat up the kitchen.

2 can pork & beans (16 oz cans)
1/3 cup bottled bar-b-que sauce
1/4 cup brown sugar
1/4 cup golden raisons
1/3 cup tart (granny smith) apples (optional)
1/2 cup onion, chopped
8 each bacon strips

Drain pork and beans and place into an oven-proof bowl. I like to use the aluminum throw away pansfor obvious reasons (I’m lazy)
Chop onion and apples and add to beans. Also add bbq sauce, brown sugar and raisons. Mix together and place the bacon strips on top.
Place in covered grill and grill at 350 degrees for 1 to 1 1/2 hours. If you don’t have a temperature guage, that’s medium heat.

OK – I haven’t tried Bush’s Grilled Beans yet. If they are as good as his other beans, I may be switching and simply heating them up on the side burner.

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Shish Kabob on the Grill Anybody?

Friday, October 5th, 2007

The thing about Shisk Kabob on the Grill is you can put almost anything you want on the stick. Kids love them and each person can have one especially made for them. This is just a sample and shows you how to make a shisk kabob if you have never done so.

2 Tbsp olive oil
½ cup chicken broth
¼ cup red wine
1 lemon, juice only
1 tsp garlic, chopped
¼ tsp salt
½ tsp rosemary
1/8 tsp black pepper
2 lb lean lamb, cut into 1-inch cubes
24 cherry tomatoes
24 mushrooms
24 small onions

1. Combine oil, broth, wine, lemon juice, garlic, salt, rosemary, and pepper. Pour over the lamb, tomatoes, mushrooms, and onions. Marinate in the refrigerator for several hours or overnight.

2. Start putting together skewers of lamb, onions, mushrooms, and tomatoes. Grill on high heat for 15 minutes, turning every 5 minutes.

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An Old Barbecue Sauce Recipe

Wednesday, October 3rd, 2007

Ingredients:
1 medium Onion; chopped
2 Cloves garlic; minced
2 Tablespoon(s) Butter or margarine; melted
1 Can(s) tomatoes
1 Can(s) (8-ounce) tomato sauce
1/2 Cup(s) Chopped celery
1/3 Cup(s) White vinegar
1/4 Cup(s) Chopped green pepper
2 Fresh celery leaves
1 Bay leaf
3 Tablespoon(s) Molasses
1 1/2 Teaspoon(s) Salt
2 Teaspoon(s) Dry mustard
2 Teaspoon(s) Hot sauce
1/2 Teaspoon(s) Ground cloves
1/2 Teaspoon(s) Ground allspice
2 Lemon slices

Saute’ onion and garlic in butter in a saucepan until tender. Stir in the
tomatoes and all remaining ingredients and bring to a boil. Reduce the heat and
simmerfor 30 minutes, uncovered.

Stir occasionally. When the sauce is finished simmering, discard the bay
leaf and lemon slices. For an even smoother texture, process mixture through a food processor.

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Dwight D. Eisenhower Barbecue Sauce Recipe

Tuesday, August 28th, 2007

Here’s a barbecue sauce recipe from former president Dwight D. Eisenhower.

1/4 cup butter
1 no. 2 can tomatoes, sieved (2 cups)
1/4 cup vinegar
1 Tbs. sugar
3 tsp. paprika
1 small onion, finely chopped
2 tsp. salt
2 tsp. chili powder
1 1/2 tsp. Worchestershire sauce
1/4 tsp. Tabasco sauce or more according to taste
1 tsp. black pepper

Mix ingredients and simmer for about 15 minutes. Use for basting meat or chicken, and serve as sauce for it as well. This makes a lot of barbecue sauce so you will want to store some for later use.

I tried this and it is delicious, although I went light on the Tobasco sauce. I began applying it to my barbecue chicken in the last 10 minutes of grilling, and then poured some directly on the chicken when serving.

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