The espresso gives this BBQ sauce an exceptionally rich color and depth of flavor. Tangy vinegar is balanced by molasses and honey, making it a delicious addition to chicken, ribs, and chops.
Makes: 4 1/2 cups
Add the oil to a large saucepan on medium heat. When it’s up to temperature, add the onions with a sprinkling of salt and cook until they’re soft and translucent (if they begin to brown, add a little cold water and give them a quick stir).
When the onions are done, add the garlic and cook for a couple minutes longer (be careful, garlic burns easily and turns bitter).
Add the rest of the ingredients, bring to a boil.
Lower the heat and simmer, without a lid, for about 40 minutes, stirring occasionally. (Keep an eye on the thickness, just stop cooking when the bbq sauce reaches a consistency you like.)
Enjoy!
David B. May 9th, 2014
Posted In: Marinades, Recipes, Rubs Bastes & Glazes, Sauces & Accompaniments
I kept this chili powder intentionally mild since there were a lot of young kids eating the steak. Ancho chilies run more sweet than hot.
David B. January 23rd, 2012
Posted In: Marinades, Meat Poultry & Fish, Recipes
The Meat:
1. Combine all the marinade ingredients in a bowl, then place the ribs in a plastic or glass dish and cover with the marinade.
2. Refrigerate overnight.
3. Set up your BBQ for indirect cooking. You are looking for a medium-low heat here, so be careful not to overcook it.
Tip:
If you are using a charcoal grill, it is recommended to leave at least half of the fire bed free of coals.
If using a gas grill with a lid, turn for example your left burner on and cook towards the right hand side.
4. Place the ribs in a heavy roasting pan and place on the cool part of the grill.
5. Close the lid, and cook for about 1 hour 15 minutes. Baste the ribs every 20 minutes with your marinade.
6. Add more coals to the fire or turn up the burner so the grill is medium hot.
7. Remove the ribs from the pan and place directly on the grill grate.
8. Cook for 5 minutes on each side, or until caramelized and lightly charred.
9. While the ribs are cooking, place some of the marinade in a saucepan on the grill, bring to a boil and reduce by half to serve as sauce with the ribs.
10. Enjoy, with your favorite beverage!
David B. December 6th, 2011
Posted In: Marinades, Meat Poultry & Fish, Recipes
Ah, Shish Kebabs. Many people’s memory of a shish kebab is an incongruous combination of uncooked vegetables and tough chewy overcooked meat.
Whether it is a flaccid bit of zucchini or the escaping tomato, there are many ways do shish kebabs wrong, which is why they have a pretty bad rep.
We were determined to find a way that is both pleasurable to eat, and doesn’t require a lot of fluffing around. I tried a number of different techniques from my disturbingly large collection of cookbooks as well as online, and we found a lot of recipes but none that really satisfied all our criteria.
The main problem with shish kebabs is that the meat cooks much faster than most vegetables. This makes your vegetable choices actually quite limited.
We had the best results with bell peppers and onions. They cook at a similar rate to lamb and the combination suits perfectly. We tried using a rub on the kebab, but because the meat cooks too quickly, it leaves an unappetizing taste and texture.
However, marinades work fantastically.
Step 1.
Combine lamb and your choice of marinade (see below) in a large bowl or plastic bag for as long as you can (minimum 2 hours or preferably overnight).
Step 2.
If using wood skewers, pre-soak at least 30 mins in advance so they don’t catch fire.
Step 3.
Start preheating the barbecue.
Step 4.
Thread each skewer in this order:
1 piece of meat
1 stack of onion (about 3 layers)
2 pieces of pepper
Repeat to fill your skewer – ending with a piece of meat.
Step 5.
Grill the kebabs uncovered until meat is browned all over. Cook for roughly 7 minutes for medium rare but this will vary depending on how hot your grill gets.
Both of these marinades simply need to be processed in your food processor until smooth. Enjoy.
Rosemary and Mint Marinade
10 large mint leaves
1 1/2 teaspoons chopped fresh rosemary leaves
2 tablespoons juice from a fresh lemon
4 garlic cloves
1/2 cup olive oil
1 teaspoon salt
A few turns of freshly ground black pepper
Parsley Marinade with Ginger and Spices
1/2 cup packed fresh parsley leaves
1 jalapeño chile
2 tablespons fresh ginger, grated roughly
4 garlic cloves
1 teaspoon ground cumin
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1/2 cup olive oil
1 teaspoon salt
A few turns of freshly ground black pepper
David B. February 25th, 2011
Posted In: Marinades, Meat Poultry & Fish
This is one of those exceptional combinations that, if you’re like me, you’ll have fond memories of feasting on large plates of cutlets and dip. It’s fantastic finger food, and can be used as either an appetizer or main meal depending on your preference.
Enjoy!
If you don’t have access to lamb cutlets, you could use other cuts of lamb, or even beef or venison.
Empty the yogurt into a large shallow pan. Add the onion, garlic and salt, and stir. Add the lamb cutlets, and stir until the lamb is well coated. Leave for 4 hours at a minimum.
When you are ready to BBQ your meat, remove the cutlets then lightly pat with a towel to remove the excess marinade. Grill! Be careful not to overcook the lamb, a couple of minutes on each side should be fine.
Prick the eggplants with a fork, and put into a 410 degree oven for about an hour until the skin is blackened but the flesh still soft. Leave to cool until you can handle them.
Place a sieve over a bowl. Spoon the eggplant pulp into the sieve and let drain for 15 mins.
In a large bowl, mix the tahini, lemon juice and salt. Add the eggplant pulp and mash with a fork until combined. Mix in the garlic, and drizzle with some olive oil.
David B. November 22nd, 2010
1 cup natural unsweetened yogurt
2 teaspoons finely grated lemon rind
1 tablespoon lemon juice
1 teaspoon ground cumin
¼ teaspoon Tabasco sauce
Mix yogurt, lemon rind, lemon juice, cumin and Tabasco sauce together. Brush over meat during cooking.
David B. February 11th, 2010
Posted In: Marinades
1 onion
2 cloves garlic
2 tablespoons prepared whole seed mustard
1 cup sherry
2 tablespoons brown sugar
2 teaspoons cornstarch
Peel and finely chop onion. Crush, peel and mash garlic. Mix ingredients together in a bowl or plastic bag. Add the food to be marinated and turn to coat. Cover or seal and marinate for 2 hours at room temperature or overnight in the refrigerator. Remove from marinade to grill.
Makes enough for 17½oz. chicken.
David B. February 11th, 2010
Posted In: Marinades
1 clove garlic
2 tablespoons honey
½ teaspoon ground ginger
½ teaspoon dry mustard
½ cup old fashioned apple juice
Crush, peel and mash garlic. Mix garlic, honey, ginger and mustard together in a bowl or plastic bag. Stir in the apple juice. Add the food to be marinated and turn to coat. Cover or seal and marinate for at least 2 hours at room temperature, or overnight in the refrigerator. Remove from marinade to grill.
Makes enough for 17½oz. meat.
David B. February 11th, 2010
Posted In: Marinades
2 cloves garlic
1 cup red wine
2 tablespoons prepared whole seed mustard
2 bay leaves
Crush, peel and mash garlic. Mix ingredients together in a bowl or plastic bag. Add the food to be marinated and turn to coat. Cover or seal and marinate for 2 hours at room temperature or overnight in the refrigerator. Remove from marinade to grill.
Makes enough for 17½oz. meat.
David B. February 11th, 2010
Posted In: Marinades
2 cloves garlic
2 tablespoons green curry paste
2 tablespoons tablespoons chopped fresh coriander or 2 tablespoons prepared coriander
½ cup natural unsweetened yogurt
Crush and peel garlic. Mix ingredients together in a bowl or plastic bag. Add the food to be marinated and turn to coat. Cover or seal and marinate for 1 hour at room temperature, or overnight in the refrigerator. Remove from marinade to grill.
Makes enough for 17½oz. meat.
David B. February 11th, 2010
Posted In: Marinades
4.7