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Author Topic:   *Barbeque Recipes
lioneye68
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posted June 04, 2003 11:10 PM           Edit/Delete Message   Reply w/Quote
Well, this IS the free-for-all Forum, afterall!
I'm looking for good barbeque marinades and brushes, as well as good FISH & CHICKEN ideas on the barbee.
Any tips are welcome, no matter how simple or complex

Ok, I'll start.

You've all heard of marinating steak in beer, right? Well have you ever tried cola? Yup, good ol' Coke or Pepsi (the choice IS yours). The carbonated water loosens the meat, and the sugar caramelizes on the grill, sealing in a juicy, salty/sweet flavor (other seasonings add the salty aspect). Makes the meat very tender as well. MMMMM.


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theFajita3
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posted June 05, 2003 12:46 AM           Edit/Delete Message   Reply w/Quote
Mojo! Mojo! Garlic, citrus, onion, mmmmmmm, and salt will make it sing!

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Namaste!

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Aphrodite
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posted June 05, 2003 10:20 AM           Edit/Delete Message   Reply w/Quote
Just some ideas, I've never tried them before:

Suggested for Beef:

Red wine as a base, a Syrah choice for a smokey taste. Peppercorns, chopped dried fruit, bay leaves, and sea salt.

Adjust proportions according to personal taste.

Put all ingredients into a sauce pan and simmer until reduced to 1/2. Allow to cool and pour over meat. Marinate in refridgerator for at least 8 hours.

Another one:

Red wine as a base, reconstituted dried shitake mushrooms, garlic, brown sugar, ground pepper, and sea salt.

Mix all ingredients together in a bowl and pour over meat. Marinate for at least 8 hours.

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lioneye68
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posted June 06, 2003 02:18 PM           Edit/Delete Message   Reply w/Quote
Thanks, Aphrodite! That sounds great!

C'mon peeps, I know you've got more in you!

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jwhop
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Posts: 4289
From: Madeira Beach, FL USA
Registered: Apr 2009

posted June 06, 2003 09:39 PM     Click Here to See the Profile for jwhop     Edit/Delete Message   Reply w/Quote
For chicken, beef or pork ribs---about 4-5 lbs

Large Dutch oven

(2)14-16 oz cans regular tomato sauce
1/2 cup brown sugar (packed)
1 tablespoon salt
8-10 whole peppercorns or regular ground pepper to taste
3 tablespoons liquid smoke
2 tablespoons white vinegar or juice of 1 lemon or 2 large limes
1 to 2 teaspoons red chile flakes optional (for spicy chicken---not beef or pork ribs)

Heat and mix all ingredients in large Dutch oven till brown sugar dissolves, bring to slow boil then remove from heat.

Let cool a little then remove about 1/2 cup for basting. Set aside for later.

Add 2 cups cold water to pot, mix thoroughly
Add cut up chicken or ribs
Cover and bring to boil
Reduce heat to slow simmer and cook for about 1 hour. Check and rotate meat if necessary to get it all in the liquid. Less for chicken wings, drumsticks or thighs or the meat may fall off the bone. Maybe a little longer for ribs. Meat should be tender and thoroughly cooked before removing---use a fork to test. Farmer style pork ribs may take longer depending on how thick they're cut.

Remove (carefully from pot) and let stand for about 15 minutes to firm meat up.

Brush meat with a good coating of barbecue sauce you've reserved and place over slow charcoal or gas fire in a barbecue grill to caramelize sauce and brown meat. Turn frequently and brush with sauce with each turning till satisfied with the color. Use spatula to turn chicken or it may stick to the grill.

Alternate browning method----Line a large cookie sheet with aluminum foil, brush top side of meat with sauce and place in oven set at 325*. Turn and brush with sauce about every 5 minutes, cook about 20 minutes or until satisfied with the color. Don't cook so long as to dry the meat out.

jwhop

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LoonyFish
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posted June 06, 2003 11:26 PM           Edit/Delete Message   Reply w/Quote
Yummm! Bar-B-Q!
My two favorite marinades:

Italian dressing - great for chicken, steak and veggies!

Dr.Pepper - great for anything! Adds a zip that makes everyone wonder what spices you used!

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**************************************
"Back of every action is a thought, and behind every visible phenomenon there is an invisible cause." Max Heindel

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lioneye68
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posted June 07, 2003 12:13 AM           Edit/Delete Message   Reply w/Quote
So, Jwhop, what time should we be there?

No really.

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jwhop
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Posts: 4289
From: Madeira Beach, FL USA
Registered: Apr 2009

posted June 07, 2003 09:27 AM     Click Here to See the Profile for jwhop     Edit/Delete Message   Reply w/Quote
Barbecue----great anytime. Just start early, it's a long drive from Edmonton.

jwhop

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juniperb
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From: Blue Star Kachina
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posted June 07, 2003 10:54 AM     Click Here to See the Profile for juniperb     Edit/Delete Message   Reply w/Quote
My favorite is quite simple and for inexpensive cuts. A cup of Jack Daniels (water to your taste, I prefer it pure ) and some liquid smoke. Poke holes in meat and marinate in fridge over night. Cook up as you like. A nice zingy taste!

juniperb

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juniperb
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From: Blue Star Kachina
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posted June 07, 2003 10:56 AM     Click Here to See the Profile for juniperb     Edit/Delete Message   Reply w/Quote
P.S. I think it is too heavy for chicken or fish...

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jwhop
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From: Madeira Beach, FL USA
Registered: Apr 2009

posted June 07, 2003 11:28 AM     Click Here to See the Profile for jwhop     Edit/Delete Message   Reply w/Quote
Sounds delicious juniperb and has the extra attraction of being able to skip the before and after dinner drinks

jwhop

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juniperb
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From: Blue Star Kachina
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posted June 07, 2003 02:52 PM     Click Here to See the Profile for juniperb     Edit/Delete Message   Reply w/Quote
Ey jwhop, skip the before, but absolutely indulge in the after dinner You want to make sure it mellows.

juniperb

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jwhop
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From: Madeira Beach, FL USA
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posted June 07, 2003 04:25 PM     Click Here to See the Profile for jwhop     Edit/Delete Message   Reply w/Quote
Well, there are some folks who think I should mellow, so by all means, set me up a couple of doubles and hold the ice and water

jwhop

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Oxychick
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posted June 07, 2003 05:25 PM           Edit/Delete Message   Reply w/Quote
So..jwhop and juniperb are cooking! I'll bring the after dinner drinks?

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lioneye68
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posted June 07, 2003 06:50 PM           Edit/Delete Message   Reply w/Quote
I'll bring the entertainment! (and more drinks)

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1scorp
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posted June 07, 2003 07:54 PM           Edit/Delete Message   Reply w/Quote
You cook J.W.? I'm saving that... sounded good! That Jack Daniels one also.

Juni: Can I replace Jack with Jim Beam or Makers Mark or Wild Turkey.. or...

A recipe for the drinkers

Whiskey Punch

1 gallon of whiskey
6 tumberfuls sugar
1/2 dozen lemons

Mix well and enjoy

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jwhop
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From: Madeira Beach, FL USA
Registered: Apr 2009

posted June 07, 2003 08:44 PM     Click Here to See the Profile for jwhop     Edit/Delete Message   Reply w/Quote
Whiskey marinated steak, ribs and chicken. Yum

Sounds like enough spirits to spiritualize the whole city And entertainment too.

OK, so who's bringing the potato salad? Oh and fudge

1scorp, a gallon of whiskey for the basic recipe? Better invite a lot more people or plan on spending the weekend. I've got the aspirin covered.

Yeah, I cook, mainly because eating is a habit I've been unable to break.

jwhop

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Oxychick
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posted June 07, 2003 09:05 PM           Edit/Delete Message   Reply w/Quote
hahah...I CAN'T cook..but every once in a while I get these Gemini Rising Urges to cook something difficult.

...so there's a nice big batch of Kugel baking in the oven right now...

Yum

I guess the Aquarian in me LOVES spices and flavors and sauces.

oh, back to BBQ...my Belgian friend would BBQ for us when he lived here and he would cut tomatoes in half, coat them with black pepper and grill them...SO yummy...especially when they get a little of the BBQ sauce on them...mmmmmm...

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jwhop
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From: Madeira Beach, FL USA
Registered: Apr 2009

posted June 07, 2003 10:35 PM     Click Here to See the Profile for jwhop     Edit/Delete Message   Reply w/Quote
Hi Oxy

If you like flavors that blend well together you might like this.

Take a fresh loaf of French or Italian bread and slice pieces on the diagonal (makes them a little larger) about 1/2 inch thick. Slice the stem end off a ripe small to medium tomato, Italians use Roma tomatoes. Place the tomato on the grill with the stem side up and cook over low heat till it is thoroughly cooked and very soft. Remove and set it aside. Turn the grill heat up and brown the bread on both sides till it's golden brown or a little darker. Remove the bread and rub the rough surface with a whole clove of garlic on both sides. Drizzle olive oil over one side of the bread---extra virgin of course. Mash the tomato down with a fork and place it on the bread. Drizzle the tomato with olive oil too and sprinkle with salt and pepper. Or, if you have spaghetti sauce left over, top the bread or dip in the tomato sauce.

Your friends barbecued tomatoes sound good too.

jwhop

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1scorp
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posted June 07, 2003 11:37 PM           Edit/Delete Message   Reply w/Quote
That bread and tomato recipes sounded good!

Oxy don't feel bad. I can't cook too well either I get a little wild with the ingredients. Mine NEVER looks like it's suppose to in the pictures

JW: Jeez man... I think I would be hanging my head over your toilet if I drank all of that! I was wanting share.

Yeah that cooking thing is required... I've broke myself of the habit of eating though... guess that's why I walk around hungry

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jwhop
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From: Madeira Beach, FL USA
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posted June 08, 2003 01:11 AM     Click Here to See the Profile for jwhop     Edit/Delete Message   Reply w/Quote
Hey 1scorp

Sharing is good, especially when you're talking about a gallon of whiskey I like the recipe though. Have you ever drank Southern Comfort? It has some of the raw edges cut off the natural whiskey taste. Think it may have some sugar added---or sometime. In any event, it's smooth.

You've broken yourself of the eating habit? Guess that proves Scorps have more will power than Leo then. I'm still working on it.

Well, when we have our barbecue party, you can have your splurge day and you'll need lots of food to soak up all those spirits. Whoops, almost forgot, even juniperb's marinated beef is alcoholic.

jwhop

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juniperb
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From: Blue Star Kachina
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posted June 08, 2003 07:28 AM     Click Here to See the Profile for juniperb     Edit/Delete Message   Reply w/Quote
Jwhop, I`m going to try the bread today and top with your tomato and some mozz. cheese.!! With whole portabella caps brushed with Italian dressing and grilled. It`s yummy. Hmmm, I have to innoculate llamas this afternoon, so 1scorp hold the punch for me, I`ll be in around dinnertime! Oh, I`m sure Jim Bean will do the trick in the marinade .

Southern Comfort is the best for colds!! I pour a tumbler full and sip; follow each sip with seven-up. Sopmetimes it takes 2 tumblers full to get the temperature in my nose high enough to kill off the cold virus Try to catch your cold on a Saturday night tho, cuz as your cold is dying, you might experience a little headache in the a.m.

I love to cook and eat so just set the date. Who`s bringing a good potato salad?

Oxy, whats Kugel?

juniperb

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Oxychick
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posted June 08, 2003 07:58 AM           Edit/Delete Message   Reply w/Quote
jwhop-sounds like a bruschetta variation? Sounds very yummy too. I'll have to do that when I have access to a BBQ grill. Thanks for the recipe

Juniperb-kugel is a very fatty, almost pudding type thing (but not really) that is often served at some Jewish holiday meals. There are different kinds of kugel (potato and noodle. I made the noodle one-listen to how fatty it is: wide egg noodles, eggs, ream, cottage cheese, cream cheese, honey (most recipes use just sugar), chopped apple, vanilla extract, cinnamon, salt, and I put some raisins in it. I know it sounds weird, but it can taste pretty darn good. Anyway, my old professor invited me to a brunch today and asked me to make something Jewish...so..voila!

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Oxychick
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posted June 08, 2003 09:33 AM           Edit/Delete Message   Reply w/Quote
I forgot to mention that I had the radio on playing some Klezmer music while I attemped to cook last night. lol It's all about ambiance, right?

Hopefully it infuriated my neighbors who have a nasty little habit of blasting music i can't stand.

Another must-have for BBQ's: ice-cold beer.

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1scorp
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posted June 08, 2003 11:37 AM           Edit/Delete Message   Reply w/Quote
Oh yeah Oxy! Ice cold beers! Now, I can drink a few of those and not have to worry about kneeling to the toilet afterwards

Thing is ... if I do all this drinking, I won't want to eat until around 6:00 a.m.

I won't touch the punch til' Juni gets there.. thanks for the cold remedy. I haven't heard of the 7-up twist. Also, I haven't drank much Southern Comfort... I'm "thinking" it's made in KY also??

Oh yeah, J.W. lives walking distance from the beach!! Could embarass him real good

Alright, we have a few recipes for Lion (and everyone else) to try... we need some side items to go along. If J.W. gave me permission to splurge than by hell that's what I'm going to do

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