Grill/Barbecue
187 recipes found
Chicken Piri-Piri
Grilled chicken piri-piri is another classic Portuguese recipe, and great for summer. The chicken is fabulous cold and ideal for picnics or a summer dinner.
Sugar Steak with Bourbon
Sugar Steak is very much what it sounds like: steak that's blanketed with a sugar rub and grilled. Some recipes use white sugar, some use brown, some use both.
Chinese five-spice bbq ribs
A relative from Burma gave me this Chinese Five-Spice Dry Rub Ribs recipe. It's simple and really tasty, with very few ingredients. Try it!
Our Hamburgers
It has been interesting to read the recipes for this contest, and there are so many thoughts and strategies that have been laid out on the subject of hamburgers in the past week. About the buns, mayonnaise, ketchup, and other condiments...if you make your own, it will be worth your while, and you can be sure that it will be right. About the meat..grinding your own will give you more control of the flavor and texture. Many call for chuck or other high fat cuts, and that is good, but if you've got a leaner piece of meat, simply grind some pork back fat or other fat into the mix (about 4 oz for every lb of meat). I do two passes with the grinder set at a large setting, and very chilled meat and fat. That said, if you've got beef that has already been ground, it should make a fine burger too. Here's how I make a burger.
Simple Moist Burgers
The Perfect Sewall's Point Hamburger
I used this recipe on my blog, Fine Art Daily, on a summer day when our constant house guests, Charles and Camilla, were particularly eager to contribute their help to our evening meal. Best Beloved and Tall Boy usually do our grilling, but this time we had to share the duties.
Dry Aged "Prime" Prime Rib
We have been lucky to have a local vendor dry age prime rib for us. The tenderness and flavor from the thyme, salt and pepper make this recipe very popular!
Grilled Rosemary Sazerac
This is a summer grilling twist on a classic cocktail.
Just Plain Best Burger Ever
I love burgers. Because I like to eat one fairly frequently and sink into the succulent, tasty experience without thinking about fat and calories I keep it simple. I use lean grass-fed sirloin, cooked medium-rare/rare on a good quality whole wheat bun with some mustard, lots of ketchup, and sweet relish. When I'm wanting one, there's nothing like it!
Grilled Tomato with Basil and Garlic
A very simple appetizer I threw together based on a daily garden harvest. Summertime goodness. Adjust the quantity of ingredients as to personal choice.
Cherry/Rosemary Burgers
I was inspired by ideas from realage.com to ramp up nutrition, anti-oxidants, and flavor by making these simple additions to regular burgers. I made enough for the adults, thinking the kids would prefer plain burgers, but gave them a taste and they loved it as well! Will be making enough to go around next time!
Lobster in Distress with Lemon and Thyme
A few months back I was having a late lunch at Bar Pinxto in Santa Monica. Tiny place with an open kitchen, I was able to watch the chef do his dinner prep, and basically crucifying lobsters by trussing them to long wooden spoons. Vegans should now avert their eyes. The reason for doing this is that as they're cooked the tails are held straight. But as a humane cook I prefer to give Monsieur Homard a quick and fast demise. So, I turn him on his back and with a wicked, sharp knife make a fast cut between the eyes, all the way back.
Thyme for a "Grilled" Lemon Martini
When I saw the lemon and thyme photo announcing this contest, I immediately thought of a "grilled" martini.
Grilled Asparagus with lemon and garlic
This is a personally created recipe, though the basic flavors are pretty standard. It has been a success at many a barbecue.
Barbeque Cola Can Chicken
I am often inspired by cooking with different sodas so I thought why not take the classic chicken cooked on a can and put another classic barbeque flavor with it and voila...you have Barbeque Cola Can Chicken!
Simple, Rustic Chicken
This recipe was developed out of necessity. Once, in Tuscany, in a rented villa with an inadequately supplied kitchen (how DO those Italians cook with so few accoutrements), we had a chicken that needed to be cooked. We had a villa-supplied, small, cheap charcoal grill, the type you can buy at a gas station. The grill had no lid so we had to figure out how to grill a whole chicken. We butterflied it, or rather, we split the chicken down the middle and gilled it until it looked done. The only flavorings in the villa were olive oil, salt and pepper, but there was rosemary growing all around, in huge, silvery bushes. The chicken was delicious, memorable, enchanced, no doubt, by the fact that we had had to improvise, and that we were out of doors on a beautiful evening in Tuscany. But I've made this simple, rustic preparation may times since and it is always delicious.
Tangy Grilled Oysters
I LOVE oysters! My favorite are west coast and raw, but I had a grilled oyster several years ago, loved it, so here's my take.
Salmon Pimenton
I have been trying all sorts of recipes for grilled fish this summer.The trick seems to be not to dry out the fish and have a quick and tasty sauce with a bright flavor