10 Sep Barbecue
Lots of families love to BBQ in the summer months. Here are some tips, recipes, and ideas to help your BBQing days run more smoothly.
I usually pre-cook my chicken and pork chops in the morning in a pot of water, just long enough to have the meat almost cooked. I refrigerate the meat for the day and throw the soup stock in the freezer for later use. Then when it’s supper time, I just throw the meat on the grill for a couple of minutes a side, applying BBQ sauce. It saves me so much time and effort when the family is at it’s craziest. (Helen H., Kitchener)
I cut my meat into very thin strips. This is easiest to do when it’s semi-frozen. I marinate it for the day and then “sew” it onto skewers for the BBQ. Since the meat is so thin, it’s super quick to BBQ and I save so much time. (Margie J., Kingston)
The best investment I made was buying a BBQ Vegetable basket. While the meat is on the main grill, I set my basket on the upper level with different vegetables in it for steaming. Just after the meat is taken off, I bring the basket down to the main level for some quick grilling. My kids love it. (Chantal O., Kingston)
I cut up veggies in the morning and throw them in a Ziploc bag with some Italian salad dressing. I either skewer them as veggie-kabobs or with meat or throw them in my vegetable BBQ basket for a quick grill. My two children love these tasty vegetables. I use mushrooms, cauliflower, broccoli, green and red pepper, onions. (Margie J., Kingston)
When I have company coming over, I enjoy making pork shishkabob. I buy a “slab” of pork tenderloin when it goes on sale, chop it into bite size pieces and marinate it using the Greek marinade dry mix instructions sold by Clubhouse in the spice section. I do this the day before to save me some time. Before the company comes, I parboil (5 min.) onions, green peppers, and mushrooms and intersperse the veggies and meat, as well as pineapple chunks on the skewer. BBQ’ing is fast and the guests love it. (Irene F., Kingston)
I get a big sheet of aluminum foil and place thinly sliced potatoes on it. I add some chopped onions (or onion soup mix) along with some butter and a bit of water. After I seal up all the tin foil all the way around, I put it on the grill and let it steam. Takes about …. minutes. It always comes out great. Can use carrots or other veggies instead. (Sarah M., Kingston)
3/4 to 1 pound spareribs per serving
For juicy, tender ribs precook before BBQ or barbecue slowly over low heat.
To precook ribs:
Place ribs in a large pot. Barely cover with lightly salted boiling water, a few celery leaves and one medium onion cut in pieces. Cover and simmer 45-60mins until tender. Drain and pat dry.
Precooked ribs can be stored in the fridge for 2 days.
We freeze them for using over the winter months or camping. Then all you have to do is take a piece out of the freezer, thaw, and broil in oven. Comes out just as yummy as BBQ outside We now just baste ribs with Diana’s BBQ rib sauce.
However, we used to make our own BBQ Sauce when we did BBQs outside. Here are 3 very good recipes which we have used and ALL are really YUMMY.
- 1/3 cup brown sugar
- 1 the tbsp cornstarch
- 1/2 cup vinegar
- 1/2 cup ketchup
- 1/2 cup corn syrup (we used honey)
- 1 tsp chili powder (didn’t use)
- 1 can tomato sauce (didn’t use)
- 1/4cup orange juice
In a medium saucepan stir together brown sugar, cornstarch and chili powder. Stir in Tomato sauce, vinegar, ketchup and corn syrup into brown sugar mixture in the saucepan. Add 1/2 cup water. Bring mixture to boiling. Reduce heat to low and simmer, uncover for 30 mins, stir occasionally.
Stir in the orange juice into tomato sauce mix. Bring to boil. Reduce heat. Simmer the sauce, uncovered for 5 mins or more. Baste ribs. Makes about 3 cups. Can be refrigerated.
RIBS AND PORK CHOP SAUCE
Heat 2 tbsp oil in a pan.
Add 1 med onion finely chopped. Cook 5 mins.
- 1cup ketchup
- 1/2 cup water
- 3 tbsp brown sugar
- 1tbsp orchestra sauce
- 1/2tsp mustard
- 1/2tsp horseradish
Cook 5 mins stirring. Use right away on ribs or chops or store in the covered jar – good for 2 weeks. BBQ ribs 10-20mins Baste.
SAUCE FOR RIBS
- 1/4 cup butter
- 1/2 cup dry red wine (didn’t use)
- 1/4 cup water
- 2 tsp salt
- 1/2cup corn syrup (or honey)
- 1 tbsp sugar
- 1/2 tsp garlic powder
Combine all ingredients in small saucepan. Simmer 4 to 5 mins. Keep warm while basting ribs. Makes 1 1/2cups sauce.
BUTTERMILK AND SPICE GRILLED DRUMSTICKS
Grate and set aside the lemon rind for the spice coating before squeezing the juice for the marinade.
- 2 lbs (1 kg) chicken drumsticks
- 2 tsp (10 mL) sweet paprika
- 1 tsp (5 mL) crumbled dried thyme
- 3/4 tsp (4 mL) salt
- 1/2 tsp (2 mL) black pepper
- 1/2 tsp (2 mL) finely grated lemon rin
- 1 cup (250 mL) buttermilk
- 2 tbsp (30 mL) lemon juice
- 2 cloves garlic, pressed or minced
Buttermilk Marinade: In a large bowl, stir together buttermilk, lemon juice, and garlic; add drumsticks and roll to coat. Marinate, refrigerated and turning occasionally, for at least 3 hours or for up to 8 hours; drain well.
In a large bowl, whisk together paprika, thyme, salt, pepper, lemon rind and cayenne; add chicken and toss to coat. Let stand for 10 minutes.
On greased grill, grill over medium to medium-high heat, turning often, until no longer pink in center of thickest part, 20 to 25 minutes.
Makes 4 to 6 servings.
THAI SATAY SAUCE
Thread strips of chicken, pork or vegetable on skewers (marinade in soy sauce if you like) and grill on BBQ.
- 3 Tbsp creamy peanut butter
- 2 garlic cloves, crushed
- 4 teaspoons sugar
- 2 tbsp soy sauce
- 1 tbsp water
- 1 1/4 tsp rice wine vinegar
- 1 tbsp chopped fresh cilantro (coriander) or 1/2 tsp dried
In a mini processor or blender combine the peanut butter and garlic: puree.
Add remaining ingredients
and process until combined. Serve sauce in a bowl surrounded by the