Do you have any good barbecue suggestions?

6 responses so far ↓

• 1 humblesunshine // Jul 2, 2008

  Have you ever tried grilled salmon? It is good.

• 2 TX2step // Jul 2, 2008

  This is wonderful….

  BBQ BUTTERFLIED LAMB
  1 (5-6 lb) leg of lamb, boned & butterflied
  1 c. sour cream
  1 tsp. salt
  1/4 tsp. black pepper
  1/2 tsp. EACH oregano, dried parsley, garlic powder
  Combine sour cream with seasonings. Leaving the lamb flat, smear marinade thickly on both sides. Cover and refrigerate at least 4-5 hrs (overnight is good too). Grill over hot coals about 20 min on each side……..Slice thinly to serve

• 3 Murphy Stout // Jul 2, 2008

  This recipe is crazy, you wouldn't expect it.
  http://www.primalgrill.org/htdocs/chicken.html
  He has a bunch of good (albeit sometimes unorthodox) recipes, so you should try one of them.
  Hope that helps.

• 4 MrsCSB // Jul 2, 2008

  I cook a london broil on the grill. You can use a meat thermometer to make sure its to the right doneness. Just marinate the london broil in whatever you like for a few hours. I use a mixture of worcestershire sauce and apple cider vinegar over night in a baggie and my kids LOVE it.

  You can do fruit too, like pineapple pieces and apples. Gives them a great flavor!

  Hope that helps!

• 5 betsy032187 // Jul 2, 2008

  try shrimp kabobs. use a teryaki marinade(just teryaki sauce) and put the shrimp on skewers with pieces of pineapple. you can even mix a little of the juice in the marinade. its delicious!

• 6 Sugar Pie // Jul 2, 2008

  ~chicken breasts
  ~corn on the cob
  ~fresh peach halves (put cut side down, flip, sprinkle top w/ sugar, and let bottom side grilla few minutes; serve w/ vanilla ice crm)
  ~smoked sausage, w/ mustard and bbq sauces for dipping
  ~brats sausages

  Grilled Lemon Chicken Skewers with Satay Dip

  3/4 cup freshly squeezed lemon juice (4 lemons)
  3/4 cup good olive oil
  2 teaspoons kosher salt
  1 teaspoon freshly ground black pepper
  1 tablespoon minced fresh thyme leaves, or 1/2 teaspoon dried thyme
  2 pounds boneless chicken breasts, halved and skin removed

  Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.

  Heat a charcoal grill. Grill the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices. Skewer with wooden sticks and serve with Satay Dip.

  Satay Dip:
  1 tablespoon good olive oil
  1 tablespoon dark sesame oil
  2/3 cup small-diced red onion (1 small onion)
  1 1/2 teaspoons minced garlic (2 cloves)
  1 1/2 teaspoons minced fresh ginger root
  1/4 teaspoon crushed red pepper flakes
  2 tablespoons good red wine vinegar
  1/4 cup light brown sugar, packed
  2 tablespoons soy sauce
  1/2 cup smooth peanut butter
  1/4 cup ketchup
  2 tablespoons dry sherry
  1 1/2 teaspoons freshly squeezed lime juice

  Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool and use as a dip for Grilled Lemon Chicken skewers.

  Yield: 1 1/2 cups

  –Ina Garten
  ————————————-

  Grilled Corn with Seasoned Butters

  Fresh corn still in the husk takes wonderfully to grilling. Serve it with one or all of the seasoned butters here and a platter of ribs or chicken hot off the grill.

  6 ears of corn
  1/3 cup unsalted butter, at room temperature

  For the pecan butter:
  1/3 cup ground pecans

  For the lime butter:
  1 Tbs. grated lime zest
  1 Tbs. fresh lime juice

  For the chili butter:
  2 Tbs. chili powder
  1 tsp. cumin seeds

  For the Italian herb butter:
  2 tsp. minced fresh basil
  2 tsp. minced fresh oregano

  Prepare a fire in a covered grill.

  Working with 1 ear of corn at a time, carefully pull back the husks but leave them attached. Remove and discard the silk, then replace the husks around the ear. In a rectangular baking dish, soak the ears in cold water to cover for at least 20 minutes and then drain.

  To make the seasoned butter, in a small bowl, using a fork or a wooden spoon, beat the butter until soft. Mix in the ingredients of your choice until they are evenly distributed. Refrigerate if not using immediately.

  Carefully pull back the husks from each ear and spread the seasoned butter of your choice evenly over the kernels. Replace the husks.

  Place the corn on the grill rack, cover, open the vents, and grill until the husks are browned and the kernels are tender, about 15 minutes. Transfer the corn to a platter or individual plates and serve hot. Serves 6.

  –Williams-Sonoma