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Special Barbecue Recipes
| Barbecued Leg of Lamb |
Ingredients :
2 cups Macaroni or any Salad Pasta
8 oz. carton Low-fat Sour Cream
1/2 cup Skim Milk
1 Tbs. fresh Dill, minced
1 Tbs. Vinegar
1/2 tsp. Salt
1/2 tsp. freshly ground Black Pepper
2 cups Cucumber, peeled and chopped
1 cup Tomatoes, de-seeded and chopped
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| Preparation : |
Trim, split, and debone a whole leg of lamb. whip up
the marinade and apply overnight. Grill the meat to desired doneness.
Slice to serve. Wrap in tortillas or flatbreads with leaves of butter
lettuce.
In a large plastic bag, mix hoisin sauce, rice vinegar, green onions,
mushroom soy sauce, garlic, honey, sesame oil, sesame seeds, white
pepper, and black pepper. Place lamb in bag, seal, and turn to coat.
Refrigerate for 8 hours, or overnight.
Preheat grill for high heat.
Oil the grill grate. Place lamb on the grill, and discard marinade.
Cook 15 minutes on each side, to a minimum internal temperature of 145
degrees F (63 degrees C), or to desired doneness. Transfer meat to a
serving platter, and allow it to rest for 20 minutes before slicing and
serving.
Servings : 10
Prep Time:15 Minutes
Cooking Time:30 Minutes
Ready In:9 Hours
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| Barbecue Pork Chops |
Ingredients :
48 4-ounce boneless pork center-cut chops
3 cups ketchup
1/2 cup brown sugar
1/4 cup lemon juice
1 tablespoon lemon rind
1 cup diced green pepper
1 cup diced onion
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| Preparation : |
Grill chops on hot griddle until brown, approximately 2 minutes
per side. Place on pans in single layer. Combine ketchup, brown sugar, lemon juice and rind. Stir in vegetables; pour over
chops, spreading evenly. Bake in conventional oven at 400 degrees F. 10-12 minutes; or in convection oven at 350 degrees F.
for 9-11 minutes, until chops are tender and juicy. Portion: 14-ounce pork chop.
Minutes of cook time: 20 Nutritional analysis per serving: calories: 187 grams of fat: 6 mg. cholesterol: 66 mg. sodium: 242
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| Steak Kebabs |
Ingredients :
450 g (1 lb) rump steak, cubed
175 g (6 oz) mushrooms
1 red pepper, diced
1 green pepper, diced
1 small onion, cut into chunks
Oil for brushing
1 tbs Schwartz Steak Simply Shake Seasoning
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| Preparation : |
Thread the steak onto 8 skewers alternating with the vegetables. Brush the kebabs with oil. Place under a pre-heated grill for 3-4 minutes, turning occasionally.
Evenly sprinkle over the Steak Seasoning and cook for a further 3-4 minutes, turning occasionally until cooked.
Makes 4 servings.
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| Grilled Pork Shoulder Steaks BBQ Recipe |
Ingredients :
1-1/2 tablespoons Hungarian paprika
1 tablespoon ground coriander
1 tablespoon finely grated lemon zest (zest from 1 lemon)
1 tablespoon dried marjoram
2 teaspoons garlic powder
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon caraway seeds, crushed
1/4 teaspoon ground cinnamon
8 boneless pork shoulder steaks, cut 3/4-inch thick (about 6 ounces each)
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| Preparation : |
Ask your butcher to cut these steaks 3/4" thick. Serve with Hot German Potato Salad and a cucumber salad.
In a small bowl combine paprika, coriander, lemon zest, marjoram, garlic powder, salt, pepper, cumin, caraway seeds, and cinnamon. Rub herb mixture on both sides of steaks, pressing into surface.
Place steaks in centre of cooking grate. Grill 10 minutes for medium (160?F/71?C) or 12 to 14 minutes for well-done (170?F/77?C), turning once halfway through grilling time.
Makes 8 servings.
Note: 3 to 4 pounds of country-style spareribs can be substituted for pork shoulder steaks. For 3 to 4 pounds of country-style ribs, prepare as above and grill 1-1/4 to 1-1/2 hours or until well-done 170?F (77?C).
Handy Hints for Grilling Pork:
Most barbecue sauces contain sugar, which easily burns, so don't sauce your ribs until the last 10 to 20 minutes of grilling time.
Don't parboil your ribs! You'll just boil away all the flavor. Instead, cook them low and slow over Indirect heat.
Chops 1-inch or thicker are best for the grill. For the most flavorful chop, lightly coat the chops with oil and sear them like you would a steak. Finish them up over Indirect Medium heat.
Tenderloin can be safely removed from the grill at 155?F if it is covered with foil and allowed to rest for 5 minutes before carving. During that time, the temperature should rise to a perfect 160?F. Use a meat thermometer to be sure.
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