‘Barbeque’ Archive

August Goerg’s Grilled Steak (Spiessbraten August Goerg) December 13, 2009 No Comments

1 Shallot or small onion cut -into small pieces Freshly ground black pepper 1 pinch Mace 1 large Steak (just over 1 lb), at -least 1 1/4 inches ((Note: Per Horst Scharfenberg, this recipe originated in the town of Idar-Oberstein in the 19 th century, when gemstone prospectors returning from South America created their own […]

Asian Porterhouse No Comments

2 large Porterhouse steaks – about 1-to-1 1/4-lb each Freshly ground black pepper ——-MARINADE——- 1 tablespoon(s) Dark soy sauce 2 tablespoon(s) Light soy sauce 2 tablespoon(s) Oyster sauce 1 tablespoon(s) Chili bean sauce or paste 1 tablespoon(s) Sugar 1 tablespoon(s) Fish sauce 1 tablespoon(s) Rice wine 2 teaspoon(s) Sesame oil BRING THE STEAKS to room […]

Asian Chicken Quesadilla w/Grilled Pineapple Salsa & Hoisin No Comments

2 chicken breasts — boneless and skinless 1/2 c. low-sodium soy sauce 2 Tbsp. ginger — chopped 2 cloves garlic — coarsely chopped 1 Tbsp. olive oil 1/4 c. Monterey Jack cheese — grated 1/4 c. white cheddar cheese — grated 1 scallion — coarsely chopped <Ingredients Needed for Grilled Pineapple Salsa> 1/2 ripe pineapple […]

Asian Black Bean Marinade No Comments

——–FOR POULTRY, PORK, LAMB——– 2 T Black bean sauce 1/2 t Dry mustard 2 T Dry sherry 2 T Soy sauce 1 T Sesame oil Combine all ingredients in a bowl. Makes about 1/2 cup

Argentinean Chimichurri-Style Marinade No Comments

Ingredients1/2cupolive oil 1/2cupvinegar, malt 1/4cupwater 2tablespoonparsley, fresh, chopped 3eachgarlic, cloves, minced 1teaspooncayenne pepper 1teaspoonsalt 1 1/2teaspoonoregano, fresh, leaves, chopped 1pepper, freshly ground Directions:Great for beef and poultry. Combine all ingredients in a glass jar with tight fitting lid. Let stand at room temperature for 24 hours. Makes about 1 1/3 cups.

Apple City Barbecue – 1994 Memphis In May Bbq No Comments

——-DRY RUB——- 10 tablespoon(s) Black pepper 10 tablespoon(s) Paprika 5 tablespoon(s) Chili powder 5 tablespoon(s) Red pepper 5 tablespoon(s) Garlic powder 3 tablespoon(s) Celery salt 1 tablespoon(s) Dry mustard —–FINISH SAUCE—– 32 ounce(s) Hunt’s Ketchup 8 ounce(s) Soy sauce 4 ounce(s) Worcestershire sauce 1 tablespoon(s) Garlic powder 8 ounce(s) Apple cider vinegar 4 ounce(s) Apple […]

Aloha Burgers No Comments

8 our pineapple slices 3/4 cup teriyaki sauce 1 pound ground beef 1 large sweet onion — sliced 1 Tablespoon butter or margarine 4 lettuce leaves 4 onion or sesame seed buns, — split and toasted 4 slices Swiss cheese 4 bacon strips — cooked Drain pineapple juice into a small bowl; add teriyaki sauce. […]

“Grilled” Glazed Tuna Steaks No Comments

1/3 cup Dry Sherry 1 tablespoon Minced Gingerroot 1 tablespoon Low Sodium Soy Sauce 1 teaspoon Honey 2 teaspoons Garlic Minced 1 pound Tuna Steaks Cut Into 4 Pieces Combine Sherry, Gingerroot, Soy Sauce, Honey & Garlic in A 1 Cup Glass Measure. Microwave Uncovered At High 1 Min. OR Until Mixture Boils. Cool Slightly. […]

Barbecued Cornish Hen No Comments

4 Cornish game hens Butter, melted BARBECUE SAUCE: 1 Clove garlic, minced 2 teaspoon(s) Salt 1/4 cup(s) Vinegar 1/4 cup(s) Lemon juice 1/4 cup(s) Oil 1 1/4 cup(s) Worcestershire 2 tablespoon(s) Chopped onion 1 teaspoon(s) Paprika 1/2 cup(s) Brown sugar 1/4 cup(s) Ketchup Source: MAINPOUL.ZIP Brush each Cornish hen with butter and place on vertical […]

Bar-B-Q Secret Thai Shrimp No Comments

2 3/16 pound(s) Black Tiger Shrimp, shell on Spicy Thai Dressing Commercial Thai Sauce preparations are available such as “President’s Choice – Spicy Thai Dressing” (in Canada). In a stainless steel or ceramic bowl, marinate the Shell-on Black Tiger Shrimp (substitute: white fish) (rinsed if defrosted) for 1-1/2 to 2 hours in sufficient Thai sauce […]