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Posts Tagged ‘barbecue’

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Barbecued Pork Chops

Monday, October 4th, 2010

So I haven’t been around sharing my recipes with you because we were hacked! My boyfriend manages my site along with all of his, so his sites took precedent over mine in the who gets fixed first category. Which I completely understand and thank him dearly for fixing it all. I wasn’t hacked, well I was, but they did damage to his site not mine and all is well now. So I am back!

I know the weather has been changing, at least it has here on the east coast. It’s been super rainy and starting to get cold. I want to hold on to summer just a little bit longer. So here we go, here’s a barbecue recipe to hold on to the warm weather. Enjoy!

4 boneless pork chops

Salt

Pepper

1/2 -1 cup of your favorite barbecue sauce

Preheat grill on medium-high. Place pork chops on the grill. Cook for five minutes. Turn 180 degrees. Cook for 3-5 minutes. Turn pork chops over. Baste with barbecue sauce. Cook for 3-5 minutes. Turn another 180 degrees. Flip again and baste the second side of the pork chops. Continue basting until cooked through. If you do not want cross hatched grill marks do not turn 180 degrees.

Serve warm with some extra barbecue sauce on the side. Enjoy!

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Beer Can Chicken II: Italian Herbs and Cheese

Friday, September 3rd, 2010

In the past I have shared with you Beer Can Chicken I. Now I have moved on to Beer Can Chicken II. I love Beer Can Chicken and plan on adding and sharing with you my long list of beer can chicken recipes. I grill my chicken but I have also made it in the oven (my way to be able to eat this during the winter). Either way it comes out delicious and moist. This is another recipe that my sister will call me and ask me to make for her. This one in particular is one of her favs. I hope you enjoy it as much as she does. I also hope all of you have a great Labor Day weekend and spend some of that time grilling. Enjoy!

1 whole chicken

Olive oil

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon pepper

1/4 cup grated cheese

2 garlic cloves minced

1 beer can (1/4 of the beer removed, I drink it)

Rinse your chicken with water and pat dry. Make sure you remove the inside packaging. Drizzle the chicken with olive oil. In a small bowl mix the oregano, salt, pepper, and garlic. Rub the mixture over the whole chicken and under the skin. Salt and pepper the inside cavity of the chicken. Cover chicken with grated cheese.

Take the chicken, leg side down and place it on the beer can. The beer can will keep the chicken standing upright.

Preheat the grill but do not turn on all the burners. If you have a two or three burner grill keep one off, if you have four keep two off. Place the chicken on the beer can onto the grill, over the burner(s) that are not on. You will be cooking this bird over indirect heat. Cook the chicken for 30 minutes. Turn the chicken 180 degrees. Cook the chicken for another 30-45 minutes or until fully cooked. Let rest for 10 minutes. If you want to roast it in the oven, cook at 425 degrees for about an hour.

Carve the chicken, serve, and enjoy!

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Steak Kebabs

Wednesday, September 1st, 2010

Since this weekend is Labor Day I want to spend this week sharing some more grilling recipes with all of you. This recipe like Monday’s and the one I will share with you on Friday can easily be adapted to make on the stove, in a broiler, or oven.

These steak kebabs are really easy to make and cook quickly. It is a great way to sneak in some vegetables too. I know I always need a tasty way to add vegetables into my diet and this is one of my favorite ways of doing so.  Enjoy!

Steak Kebabs

1 pd steak chunks

2 garlic cloves, minced

1 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon pepper

Zest of 1 lime

juice of 1 lime

1/4 cup tequila (apparently I use tequila a lot when I barbecue)

2 tablespoons olive oil

1/2 onion chunked or cubed

8 oz mushrooms cubed

Peppers, chunked

Skewers (if using wood skewers soak for an hour)

Mix the garlic, cumin, lime zest, lime juice, tequila, and olive oil in a large bowl. Stir to combine. Salt and pepper the steak. Place steak in marinade and toss to combine. Cover and allow to marinate for at least 30 minutes.

To assemble the kebabs, place in alternating order steak, then vegetable on the skewer until you fill up the skewer. Repeat for each skewer.

Grill over medium-high heat until you achieve your desired doneness. You can also broil these under a broiler until cooked or grill in a grill pan. Enjoy!

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Fourth of July Barbecue Recipe Roundup

Saturday, July 3rd, 2010

I hope everyone is enjoying their hopefully long weekend. I personally am away enjoying a weekend with some good friends, good drinks, and beautiful beach views. I will not be grilling this weekend, like I usually do but, I know many of you will be doing so. I wanted to share with you a roundup of some great grilling recipes from Great Eats with Petes. I hope they come in handy this Fourth of July. Have a very Happy Independence Day everyone!

Photo courtesy of Tom Harrison

Seafood

Yummy grilled mussels for that seafood lover!

Some grilled oysters to spice up your weekend.

One of my most popular recipes, some grilled lobsters. Don’t forget to check out How to Butcher a Live Lobster.

Beef and Pork

A way to spice up that regular old burger, some Bacon Cheddar Burgers.

For that pig loving member of your family, some Spiced Rubbed Ribs.

A Rosemary Steak for the gourmet in your life or to just use up some of those herbs in your garden.

Chicken

Roasted Garlic and Lime Marinade to add some funk to that boring old piece of chicken.

Last but not least my sister’s favorite recipe of them all and one of my favorites as well, Beer Can Chicken.

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Rosemary Steak

Friday, July 2nd, 2010

It is almost the weekend and I am sure many of you will be grilling at some point. Even if you do not have a grill you can always use a grill pan, like I do in the following recipe. I wanted to share with you a different way to spice your beef and hope you try it out (it’s really good). This recipe was inspired by a Mario Batali tuna recipe. His great recipe which, can also be made on the grill, can be found in his cookbook, Mario Batali’s Italian Grill. I hope you all have a fabulous weekend and get out there and grill. Enjoy!

1 London broil, approx 1 1/2 pounds

Salt

Pepper

2 sprigs of rosemary, minced approx 1 teaspoon

1 tablespoon olive oil

Salt and pepper both sides of the London broil to taste. Sprinkle one side with the rosemary. Drizzle both sides with olive oil.

Preheat grill or grill pan. Cook about 4-5 minutes on each side (for medium, medium rare) or until cooked to your desired doneness. Let rest for 5 minutes.

Serve and Enjoy!

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