BBQ OUTDOOR
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Barbecue Recipes
The aroma of thickly basted barbecue steaks, chicken, pork, or fish fillets drifting across your backyard is reason enough for millions of Americans to own their barbecue. There's nothing like fire-cooked food to get the mouth watering and to create a warm gathering of family and friends.
Cal's Southern Grilled Burger
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1 kg lean ground beef2 eggs
100 g bread crumbs
15 ml Worcestershire sauce
15 ml A1 Steak Sauce
110 ml BBQ Sauce
3/4 tbs salt
1 tbs cayenne pepper
1 tsp garlic powder
1 bell pepper (liquefy in food processor)
1/4 cup parsley (finely chopped)
Mix all ingredients thoroughly in a large bowl. Form into patties of desired size. (If you let these sit in the refrigerator for about an hour before grilling them, they will hold together nicely). After placing them on Cal Flames stainless steel grill, do not turn them until the underside is done. This will ensure that the patty doesn't break when you turn it to the other side.
Cal's Expresso Style Ribs
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(Serves 6)For the ribs:
3 racks of baby back ribs
Gray salt and freshly ground black pepper
For the sauce:
1 cup honey
1/4 cup soy sauce
1/2 cup balsamic vinegar
1 cup ketchup
1/4 cup espresso
2 tablespoons extra virgin olive oil
2 tablespoons minced garlic
or
2 cups Tuscan Bar-B-Que Sauce
Preheat the oven to 325 degrees F.
Cut each rack of ribs in half. Season with salt and pepper. Stack the ribs on a foil-covered baking sheet, in two piles of 3 pieces. Bake in the oven about 2-1/2 hours, or until tender, rotating the ribs every 30 minutes. Remove the ribs from the oven and cover them with foil to keep them moist and tender.
For the sauce:
In a bowl, whisk together the honey, soy sauce, vinegar, ketchup, and espresso. Place the olive oil and garlic in a small sauti pan. Cook over low heat for about 1 minute, or until it turns a golden brown. Remove from heat. Add to the honey mixture. Place the honey mixture in a saucepan and bring to a simmer for 15 minutes to blend the flavors.
To complete the ribs:
Preheat oven to 425 degrees F, or preheat a grill. Brush the BBQ sauce on both sides of the ribs, and arrange them in a single layer. Turn and baste the ribs as they cook. Remove when the ribs are glazed and carmelized, about 15 minute.
Cal's Beer Butter Cowboy Steak
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Serving Size 62 bone-in rib steaks (each 24 oz. and about 2 inches thick)
1/2 cup Steak Spice
1 tbsp. fresh thyme
salt to taste
Beer Butter BBQ Sauce
6 tbsp. cold butter (4 tbsp. cut into pieces)
4 cloves garlic, minced
1/2 cup beer
1 cup King of BBQ Sauce
Rub the steaks with BBQ Sauce, thyme and salt to taste. Marinate, cover and refrigerate, for two hours. Preheat grill to high. Get it hot, about 550-600°F for natural gas or propane, 700°F for charcoal and 1200°F for infra-red.
Meanwhile, prepare the sauce. Melt two tbsp. of the butter in a small saucepan over medium-high heat. Add garlic; sauté for two to three minutes. Add beer. Bring to a boil and reduce liquid by half. Stir in BBQ sauce. Bring to a boil and remove from heat. Gradually whisk in the remaining butter until fully incorporated. Set aside.
To get those fancy crossed grill marks, lay your steaks down onto a hot grill at a 45° angle, allowing the steaks to sear. Next twist the steaks 90° in the opposite direction, allowing the steak to sear at another angle thus creating the fancy grill marks on one side. Flip your steak over to the other side, returning it back to its original 45° angle, to allow the steak to sear. Twist the steaks 90° in the opposite direction.
Grill steaks for 10 to 12 minutes per side for medium-rare, basting with the reserved bbq sauce, using the above method. Remove from grill and rest for three to five minutes.
Cal's Filet Mignon Steak
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CAL's Barbecue Sauce1 tablespoon Vegetable oil
½ cup Onion- minced
1 ½ cups Ketchup
1 can Beer (12 oz)
3 tablespoons Cider vinegar
3 tablespoons Light molasses
1 tablespoon Dry mustard
1 teaspoon Hot pepper sauce
1 teaspoon Freshly ground powder
Steak Dry Rub
1 ½ teaspoons Chili powder
1 ½ teaspoons Paprika
1 teaspoon Salt
1 teaspoon Sugar
1 teaspoon Freshly ground pepper
1/8 teaspoon Ground red pepper
1 Top round steak- 1 ½" thick (2 ½ to 3 lb.)
Make barbecue sauce: Heat oil using medium heat on your Cal Flame side burner. Add onion and cook until translucent, 3 to 5 minutes. Add remaining sauce ingredients and bring to a boil, stirring. Reduce heat to low and simmer, partially covered, 1 hour, stirring occasionally. Makes 2 cups. Prepare grill. Combine chili powder, paprika, salt, sugar, black and red peppers in cup. Rub spice mixture all over steak. Grill 6 minutes per side. Brush entire steak with ½ cup barbecue sauce. Cook 1 to 2 minutes per side. Let stand 10 minutes before slicing. Serve with remaining sauce. Makes 8 servings.
Cal's Flame Chicken
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Serving Size 4 1 16-ounce can Cranberry Sauce
2 teaspoons cumin
1 teaspoon grated lime peel
2 tablespoons lime juice
1 jalapeno pepper, seeded, finely chopped
4 bone-in chicken breast halves (about 2 1/4 lbs.)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Chopped fresh cilantro, if desired
Directions:
Heat grill. Combine cranberry sauce, cumin, lime peel, lime juice and jalapeno pepper in a small saucepan. Cook over medium heat, whisking often, just until glaze is smooth. Set aside 1 cup glaze to serve with chicken.
Sprinkle chicken breast halves with salt and pepper; place skin side down on grill. Cover grill. Cook 20 to 30 minutes (until juices run clear when thickest part of chicken is pierced or until internal temperature reaches 170°F on a meat thermometer), turning occasionally and brushing with remaining glaze during last 10 minutes of cooking time.
Cal's Southwestern Kabobs
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Serving Size 4 4 boneless top loin pork chops, cut into 1-inch cubes
4 T. taco or fajita seasoning
1/2 green bell pepper, seeded and cut into 1-inch pieces
1/2 large onion peeled & cut into 1-inch pieces
Directions:
In a plastic bag or shallow bowl, toss together pork cubes with desired seasoning until pork is evenly coated. Thread pork cubes, alternating with pepper and onion pieces, onto skewers. Grill over a medium-hot fire, turning occasionally, until pork is nicely browned.
If using wooden skewers, soak in water for 20 minutes before using.
Cal's Spicy Italian Sausages
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2 1/2 tsp Coarse (kosher) salt1/2 tsp Whole black peppercorns
2 tsp Crushed red pepper
1 tbl Paprika
1/2 tsp Thyme
1 tsp Fennel seeds
1/2 tsp Finely minced garlic
1 3/4 lb Pork, trimmed, lean; 1"dice (chilled)
1/2 lb Fresh pork fat; 1/2"dice(chilled)
Combine dry spices in spice mill or mortar and grind to coarse texture. Mix with garlic in small bowl. Mix meat, fat & spices together in bowl. Stuff into casings using sausage stuffer or horn attached to grinder. Tie off into 5" links and hang in cool place to dry. Or, just refrigerate. Cook in your usual manner. Yield: about 2 lbs.
Cal's Special Pineapple Pork
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1 ½ pounds Pork-lean boneless½ cup Teriyaki sauce
½ teaspoon Ground ginger
1 cup Rice-raw
1 cup Pineapple-sliced in syrup
¼ Green onion-finely chopped
¼ Garlic powder
½ cup cherry tomatoes
Cut Pork into slices about ¼ inch thick. Drain pineapple, reserving all syrup. Blend syrup, teriyaki sauce, green onions, Ginger and garlic powder: pour over pork and pineapple. Cover and refrigerate at east 1 hour. Meanwhile, cook rice according to package directions and prepare grill. Remove Pork from marinade and grill about 5 inches from hot coals for about 5 minutes on each side or until completely cooked. Pour pineapple and remaining marinade into large skillet. Bring to a boil. Remove from heat and serve pork with sauce and pineapple over rice.
