Archive for the ‘Barbecue Recipes and Tips’ Category

« Older Entries

BBQ Chicken Marinade Recipes: 10 Easy and Unique Grilling Options

Thursday, May 24th, 2012

One of the best parts about summer is deliciously grilled meals straight from the barbecue. One of the most important components of any barbecued meal is the marinade. The right type of marinade can transform a boring chicken breast or a plain piece of steak into a mouth-watering, tender piece of meat. When it comes to marinades, the options are endless. So how do you know a good marinade from a bad one? That’s where we come in.

The team at HalfHourMeals has scoured the web for the juiciest, tastiest marinades for BBQ chicken (or steak – or any other kind of meat you prefer) and we’ve narrowed the list down to these 10.

Here are 10 unique and easy chicken marinades to try this season:

(more…)

Tags:
Posted in Barbecue Recipes and Tips | No Comments »

Memorial Day BBQ Recipes: Fruits, Vegetables, Meat and Dessert Ideas!

Tuesday, May 22nd, 2012

Memorial Day is less than a week away, so get out your grill and start celebrating the kick-off of summer with some of the most delicious and unique grilling recipes on the Internet.

In honor of Memorial Day, we’ve compiled a list of amazing BBQ recipes that are sure to satisfy even the pickiest of eaters. From grilled fruits and veggies to barbecued meats and desserts, there’s no shortage of mouth-watering meal ideas for your annual Memorial Day party.

Here are 12 delicious recipes to consider this summer:

Grilled Meat

1. Grilled Steak Kabobs with Avocado Sauce

[Source: BHG.com]

(more…)

Tags:
Posted in Barbecue Recipes and Tips | No Comments »

Homemade BBQ Sauce Recipes: The 10 Best!

Thursday, May 17th, 2012

BBQ season is every food enthusiast’s favorite time of year but, most food connoisseurs will agree, the key ingredient in any deliciously grilled meal is the sauce.

The success of your meal will depend greatly on the type of sauce you choose, so we’ve scoured the Internet for the best homemade BBQ sauces. There were a lot to choose from but we narrowed them all down to the final 10.

Here are HalfHourMeals’ Top 10 picks for best homemade BBQ sauce recipes:

1. Sweet and Tangy Homemade BBQ Sauce

[Source: TheKitchn.com]

(more…)

Tags:
Posted in Barbecue Recipes and Tips | No Comments »

20 BBQ Side Dishes: Unique Ideas for Grilling!

Tuesday, May 15th, 2012

Barbecue season is back and HalfHourMeals has 20 unique ideas for deliciously grilled side dishes.

Barbecuing is an easy and efficient way to make mouth-watering meals. As many of you will agree, however, using the BBQ to grill the main portion of your dish and the stove or oven to prepare side dishes can be tricky and annoying. For that reason, we’ve come up with 20 amazing side dishes that can be grilled to perfection using only the BBQ. Less dishes and more delicious food equals a happy family, right?

Here are 20 ideas for BBQ side dishes:

(Click images to view full recipe)

1. Grilled Asparagus

[Source: BBCGoodFood.com]

(more…)

Tags:
Posted in Barbecue Recipes and Tips | No Comments »

Flavoring Chicken and Pork With Mustard

Wednesday, August 24th, 2011

In the food world, mustard is amazingly popular and is paired most often with meats and cheeses, and is commonly used in recipes like deviled eggs, potato salads, dressings and dips. Most of the time the seeds are ground down and mixed with a combination of ingredients to make it a smooth very strong yellow condiment, or a smokey dark Dijon. Mustard seeds often have a strong pungent odor. The English style is made using mustard flour, water, salt and sometimes lemon juice, but never with vinegar. French mustard or Dijon has vinegar and other additives for a milder flavor, and German mustard is the mildest of all. Some people choose to add in ground seeds for a spicier blend. It is found on our sandwiches, on our burgers and hot dogs, and even in our potato chips!

Mustard seeds, ground mustard seeds, table mustard with turmeric, a Bavarian sweet mustard, a Dijon and a coarse French mustard made mainly from black mustard seeds

Mustard Crisp Chicken by Better Homes and Gardens

Mustard Chicken Barbecue by Better Homes and Gardens

Mustard Crusted Pork Chops by Bonnie Walton

Three lovely recipes for your to consider for the upcoming Labor Day Weekend Menu. The next time you visit your market take a good look at the complex blends some companies have come up with. The shelves are packed with choices of mustard for every diner and cook.

Click here to see ten HHM Member Recipes using mustard!

Tags: , , , , , , ,
Posted in Barbecue Recipes and Tips, Writing | No Comments »

Grilling Blackened Red Snapper

Tuesday, July 19th, 2011

America’s Test Kitchen has always been a favorite of mine and I just watched one of their best videos yet, “Rethinking Blackened Red Snapper”.

Because of the blackening spices and high temperature, which causes a lot of smoking problems by cooking it indoors, ATK  show us precisely how to get the flavor and the outdoor cooking experience, on the grill. Take a look to understand the process and learn how easy it is to prepare. Surprise your friends and family this weekend. ATK chefs explain everything, and provide you the recipes for the blackening seasonings, plus another recipe for their creamy sauce to accompany this tasty fish. The Video is only ten-minutes long and do suggest having a pen and paper handy, in order to jot down a few notes. this fish is so delicious and now we can all try making it on the grill!

They used a special fish turning spatula and I found a link on 4 The Grill so you can see if you could use one of them.

Tags: , , , , , , , ,
Posted in Barbecue Recipes and Tips | No Comments »

Piña Coladas Yakitori Grilling Goat Cheese Making and Danishes

Monday, July 11th, 2011

Summertime  brings to mind  tropical islands and the fruity drinks to make us relax and ready for to dance. Piña Coladas are always on the drinks menu in practically any establishment and there are variations of this recipe. Here is a recipe and a short video on Drinks Mixer to get you on your way.

Today while I was on Twitter I saw Josh Friedland from “The Food Section”, and he was talking about a different way of grilling. Intrigued, I decided to pop over and take a look at his homemade grill. Read the story to find out why he decided to cook this way. Maybe you’ll want to try it, too. Yakitori Grilling.

Last night member Amybyrd searched the Internet and found a link to make goat’s milk cheese. She and her husband just added a mother goat to their farm. She was very successful and was cool enough to remember to snap some shots of the process.

Since we know how to make goat’s milk cheese we might as well turn some of it into Goat’s Cheese Danishes. Here is a recipe from SeriousEats to help you learn how to make this scrumptious pastry!

Tags: , , , , , , ,
Posted in Barbecue Recipes and Tips, Retro Recipes, Writing | No Comments »

Bell Peppers On The Grill

Thursday, July 7th, 2011

The only experience I ever had with green bell peppers was during my childhood years, and very seldom at that. My Father would slice and add them to his spaghetti sauce, which was marvelous. I do not cook with nor eat hot chili peppers, because I can’t take the burn, and it wasn’t until perhaps five years ago that I began experimenting with red, yellow and orange bells, but I must say that I was thoroughly impressed with their sweet and distinctive flavors. They added a lot of zing to whatever I paired them with, and I began purchasing them pretty often.

I recall Emeril Lagasse (the bam chef) would talk about roasting them, and would demonstrate this cooking method by placing them over his stove top flame, and turning them occasionally with his long tongs. After they appeared burnt on the outside, he would shock them by dunking them into ice water and quickly removing the outer charred layer of skin. The end result was the glistening flesh of this vegetable and a power-packed punch of robust flavors.

These peppers come from a flower, as so many things do, and they turn into beautiful, brightly-colored vegetables. Some are ground down to make paprika or into other spices. These lovely peppers may be eaten raw or cooked and provide us with good nutritive value. They are waxy and shiny in appearance, and inside there are seeds, which need to be removed, because of their bitter taste, and which can be planted in your garden.

Here are some more photographs to show you many ways to grill and use these peppers once they have been cooked. It’s the grilling season so remember to stock up on these beauties. Try them in different recipes and find out which ones you like the most, then serve them to your family and friends. Sometimes using these peppers in place of tomatoes is a way to introduce them to the smaller children and then they will learn to appreciate them, too.

Tags: , , , , , ,
Posted in Barbecue Recipes and Tips | No Comments »

Apricot Brandy And Rum BBQ Glaze

Friday, July 1st, 2011

Ingredients

3/4 cup apricot preserves

1/2 cup brandy

1/4 cup dark rum

1/2 cup ketchup

1/4 cup brown sugar

1/2 cup grape tomatoes (cut in-half)

2 Tbsp freshly grated ginger

2 Tbsp soy sauce

1 Tbsp Worcesthire sauce

1 Tbsp honey

1/4 cup water

2 Tbsp fresh lemon juice

1 Tbsp fresh orange juice

1/2 tsp cardamom

1 Tbsp fresh dill (diced)

1 Tbsp parsley (finely chopped)

1/2 tsp freshly ground pepper

1/4 tsp kosher salt

Instructions

Combine all ingredients into a heavy stock pot and bring to a boil. Reduce heat and simmer for about 30 to 45 minutes. Stir often to check for reduction and desired consistency.

Tags: , , , , , , , ,
Posted in Barbecue Recipes and Tips, Writing | No Comments »

Grilling Tips and Bon Appetit Everyone!

Sunday, June 26th, 2011


Opening this magazine from its wrapper is such a satisfying thing to do. With half of my coffee already gone I finish the remainder by sipping it, while I turn the pages of the most recent issue of BonAppetit “The Grilling Issue”. They have provided quality information any serious griller should read over. There are tips on how to grill, getting your grill ready, making sauces, marinades and rubs, plus articles on different cuts of meats. Bon Appetit offers us recipes any good cook can follow and then add their special twists to make them their own.

You don’t have to own a grill insert like this in order to deliver full flavor to your dinner plate. Although it could be something we might wish to have one day. Just the other evening, Amybyrd, one of our members, had won a bag of Jack Daniel’s Wood Chips. Wood chips can enhance your grilling experience by adding even more flavor, so you might want to try this cooking style for a more complex depth of taste.

This issue talks about getting your grill ready before you begin to cook. It’s a dedicated article called “The Fire” (on page 70). They cover very valid points and if you are new to grilling, you’ll want to read this. Heat has everything to do with how your meats or food will turn out. As you learn to master the art of grilling, you will have opened up a whole new vista of cooking. You might become so adept that your friends or relatives will ask you to be the star cook at their next barbecue. It does pay to practice.

The other evening a brand new member popped into our community and asked how to cook a steak. Well this issue tells precisely how to do just that. There are many different cuts of meats discussed and they provide recipes for each. Cooking techniques are not secret, but the styles are unique for every situation, because no two cuts of meat are exactly the same. Each needs to be handled in certain ways to produce that perfect result. It isn’t difficult it just takes practice.

“How To Conquer The Rib Eye” (page 71) Tells us how is easy it is to cook, and is a sure way to impress your guests. Just follow the directions and you will soon be enjoying the delicious taste this cut of beef can give.

(click or double click to enlarge photos)

(photos taken of my magazine)

Tags: , , , ,
Posted in Barbecue Recipes and Tips, Writing | No Comments »

« Older Entries