Tuesday, May 10, 2005
Bobba Cue
My little comment about having BBQs over the weekend brought me some interesting comments, including this one from Cowtown Pattie over at Texas Trifles:
Canadians sure do strange barbecue! (pronounced bobba cue)
First you get a large sack of good charcoal. Saturate the brickettes with starter fluid. Once you have some nice red hot, slightly still fiery coals, add some mesquite wood chips that have been soaked in either Jack Daniels Black or plain apple juice.
For most any meat I use, I rub it heartily with some Stubbs barbecue rub. Then, I make a marinade out of Whats-this-here-sauce (Worchester), fresh minced garlic, brown sugar, lemon or lime juice, liquid smoke, and any other seasonings you wish ( if cooking Tex-Mex, you need to add fresh cilantro and/or cumin and chili powder.) Let the meat marinate overnight for best flavor.
When your coals are ready, add the meat to the grill, and on the side next to the meat, I add an oven-proof bowl of pineapple juice, or apple juice, or some Jack Daniels. This juice will steam while the lid is closed on the grill. Adds a lot of flavor and moisture to the meat. (I use the same bowl over and over, rinsed out after each cook-out. The bowl is totally black on the outside, so don't use a good 'un).
For extra treat, we sometimes slice sweet fresh pineapple sprinkle on top with a bit of brown sugar and grill it for just a few minutes until the bottom side is warm and just brown on the edges. Yummy with pork or chicken.
Also, Holly over at Mean Teacher sent me this recipe for use on the BBQ:
I marinate chicken breasts in Lawry's Havana Lime andGarlic marinade for 30 minutes to an hour, then do 'emat a medium high heat, 5 minutes per side. My husbandlikes 'em sliced up on a salad with romaine lettuce,cucumbers, green onions, mandarin oranges and toastedalmonds. I prefer a baked potato with mine. We alsomarinate cheap steak in Lawry's and a can of beer anddo it up for fajitas.
How about if everyone shares their BBQ recipes? Send them to me or post them in the comments...
Comments:
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Oh, I forgot to add the recipe for Pecos Bullets!
Fresh jalapeno peppers - cut tops and seed. (wear disposable plastic gloves or suffer the consequences of a random eye rub or a trip to the loo)
Fill peppers with stuffing ( see below for ingredients), wrap each pepper with a large piece of hickory smoked bacon and secure with toothpicks. Grill slowly until bacon is nicely browned. Beware of dripping grease - flame ups.
Stuffing:
I vary this depending on what's at hand, but usually:
cream cheese mixed with finely chopped fajita chicken meat and grated monterrey jack cheese
You can sub sharp cheddar and cooked and crumbled spicy sausage as well.
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Fresh jalapeno peppers - cut tops and seed. (wear disposable plastic gloves or suffer the consequences of a random eye rub or a trip to the loo)
Fill peppers with stuffing ( see below for ingredients), wrap each pepper with a large piece of hickory smoked bacon and secure with toothpicks. Grill slowly until bacon is nicely browned. Beware of dripping grease - flame ups.
Stuffing:
I vary this depending on what's at hand, but usually:
cream cheese mixed with finely chopped fajita chicken meat and grated monterrey jack cheese
You can sub sharp cheddar and cooked and crumbled spicy sausage as well.
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