Posts Tagged ‘barbecue grill accessories’
Wine Basted Cornish Hens Barbecued
For this barbecue recipe use the indirect cooking method with either your charcoal barbecue grill or your gas barbecue grill (with medium heat).
Ingredients:
4 Cornish game hens (thawed or fresh)
1/3 clear Italian or Dijon vinaigrette salad dressing
2 TBS dry white wine
1/4 tsp salt (or less)
1/8 tsp pepper or to taste(I like fresh ground)
Combine salad dressing and wine and set aside. Then rinse the game hens and pat dry. Season with salt and pepper. Place the Cornish game hens breast side up in the center of the cooking grill. Using the basting brush from your barbecue grill accessories, brush the hens with the salad dressing mixture. Then barbecue for 45 to 60 minutes or until tender and no longer pink. The recipe suggests basting the hens once again with the salad dressing baste. I usually baste poultry every 15 minutes after the first 25 minutes or so. Serve with a nice green salad with vinaigrette dressing, barbecued corn, French or Italian bread and a nice dry white wine or pinot noire. Enjoy!
Barbecued Fish Filets
My wife Silvia and I just went Ocean fishing and came back with some great Sculpin. Today is our barbecue day for our Gas Barbecue Grill. We’re going to use the marinade that Silvia uses for our barbecued prawns.
Ingredients:
2 lbs. or so fresh fish fillets
4 TBS +/- butter (margarine if cholesterol problems)
1 medium lemon squeezed
1-2 cloves garlic (pressed)
Melt the butter and sauté the garlic, then when cooled add lemon juice and pour over the fish filets, turning them to coat completely. Marinade for 30 minutes or so. Either light the charcoal or preheat the gas grill with nice hardwood, soaked wood chips. When ready take the barbecue grill and lightly spray with non stick like Pam or wipe down with olive oil. Then place over the preheated, prepared grill on medium heat and then place the fish on the lightly greased barbecue grill. Cook for 5-6 minute or until the fish is white and flakes with your fork from your barbecue grill accessories. You may turn the fish halfway through the cooking time with the long handled spatula from your bbq tool set. If the fillets are 1″ thick you might cook them 10 minutes or so and definitely turn them with your long handled spatula from the barbecue tools. Serve with a nice summer green salad with vinaigrette along with barbecued veggies, french bread, and a nice dry white wine or pinot noire. Enjoy!
Planning for an End of Summer BBQ
With summer all but coming to a close, I’m busting out my grill and my BBQ tool sets for one last summer blowout. I have invited all my friends over for this one, and I think that I will be fantastic. The thing with barbeques is that the food makes or breaks the whole enterprise. You can have cases of beer and an abundance of lawn games, but if the food is subpar, no one is leaving fully satisfied.
A good barbeque can be measured by how many burned steaks are taken off the grill. When people have to wait too long or the food is ill-prepared, you’re left with a bunch of antsy guests looking to get their fill instead of having a good time. I’ve stocked up on steaks, burgers, chicken and dogs—plus I’ve been honing my skills on the grill on summer—so I know I’m going to be ready.
You don’t need a $5,000 grill for Great Barbecues
I’m skimming the Time Magazine article(July 5th) that I cut out and have been sharing along with my comments. I love one of the final comments that reminds us that we don’t need all of the bells and wistles of a high tech gas barbecue grill. Actually the wonderful Weber style charcoal barbecue grills are perfectly fine and the food generally tastes better anyway, as long as you watch the oversoaking of the starter fluids. Then all you need is to invest in a good quality stainless barbecue grill set and pull out your heavy steel thongs, reinforced spatula, silicone brush for basting, and a wire brush for clean up and barbecue away. Invest in quality barbecue grill accessories to make life easier when you’re barbecuing to your favorite recipes. Enjoy!
Use Stainless Steel Barbecue tools
Is it time to throw out your rusted worn out barbecue tool set? Don’t replace with another cheap chrome plated bbq tool set that will rust out by the end of the season. Remember to buy a good quality stainless steel barbecue tool set, which should last for many years to come if you take care of it. Clean it after each use and don’t let it sit all day in a water soak. If you need to soak the barbecue grill accessories to soften the food residue then do so but for maybe 30 minutes or so. You will have shiny clean barbecue tools that look like new each use. Just a reminder. Enjoy life!
Embrace charcoal
Just a thought.Barbecued foods are great. Gas barbecue grills are convenient, put propane and gas are not renewable energy sources (I was remined by Time magazine article on grilling). They also impart no flavor. I will use soaked hardwood chips to overcome this and this helps to give rich woodie smoke flavor but… Natural lump charcoal or better yet, dried hardwood burns hot and clean and makes food taste as if it was cooked outdoors over a camp fire.
Of course briquettes loaded with chemicals and lighter fluid can produce 100 times as much carbon monoxide as propane does. They also give food a nasty napalm-like flavor.
When I lived in Mexico for a few years and was running around with Mexican film crews doing a few movies, when I had down time at my house, my landlord would get his half drum converted barbecue grill and take Mesquite hardwood charcoal (really dried Mesquite tree pieces lightly charred) and light them and get them to red coals, put the top grill on, pull out the barbecue grill accessories and cook the carne asada and chorizo(this sausage is naturally made without all sorts of carcinogen preservatives). It was delicious. You can get Mesquite charcoal from some hardware chains, barbecue specialty stores and certainly Mexican food markets. It is wonderful. If you can’t get this then soak Mesquite wood chips and sprinkle them over your hardwood charcoal when is is almost ready to cook. Get out your barbecue, barbecue tools and favorite meats and vegies and cook away. Enjoy!
Pecan buttered fish fillets
This is a great home barbecue meal to cook over your charcoal or gas barbecue grill.
Ingredients:
1 pound or more fresh fillets of sole, hallibut, cod, turbot, red snapper, or fish of your choice 1/2 to 1″ thick with skin attached
3 tbs butter (margerine if you have high cholesterol)
1/3 or so chopped pecans
1/4 tsp salt (better 1/8 tsp)
1/8 tsp pepper or to taste
1 TBS snipped parseley
lemon cut into wedges
In a small stainless steel frying pan from your cookware set, melt butter and stir in the pecans. Cook and stir over medium heat about 3 minutes or until pecans are toasted and butter is dark brown.
Cut large fillets into 4 equal portions and place on a lightly greased cooking grill. Grill over the charcoal or medium heat gas grill, for 6-10 minutes or until fish flakes when tested with your fork from your bbq tools. Remember to turn the fish over halfway through the cooking time with your spatula from your barbecue accessories.
Arrange grilled fish on a serving platter; season with salt and pepper(I tend to do this before cooking and possibly with some crushed garlic cloves). Spoon pecan butter over the top. Sprinkle with parsely and serve with a nice summer salad, grilled vegetables and bread and maybe a nice dry white whine or pinot noir??? Enjoy!
Barbecue Seafood on Your Grill
Seafood is coming on strong in popularity at Barbecues. This in not just the “steak replacements standbyes like Salmon and swordfish, but also deliciously oily mackerel, garlicky squid, as well as lobster, clams and crabs and of course shrimp. Just fire up your barbecue, soak your wood chips(if not cooking with hardwood) and pull out your bbq tools.
You can grill these straight up (I like a grilling rack over the grill) on your charcoal or gas barbecue grill, on a cedar plank, or for more delicate fish inside aluminum foil(open it up please for the last half of cooking to get the benefit of the wonderful smokey taste from your wood chips or hardwood charcoal. Of course grill your vegetables on the grill as well. Always remember to turn your shell fish and vegetables frequently with your barbecue grill accessories and don’t overcook. Enjoy
Watch Out for Hot Coals
Barbecued Lamb Chops with Tangy Mustard Sauce
This is a nice twist for a Summer Barbecue. You would cook this in your Charcoal Barbecue the Direct heat method and with a Gas Barbecue either cook direct method or with the Indirect method mentioned in a previous blog on Medium heat. Always turning the lamb chops at least once halfway through the cooking time with your barbecue tools like the long handled thongs.
Ingredients:
1/2 cup dairy sour cream
3 to 4 tsp. Dijon-style mustard
1 clove garlic minced or crushed
8 lamb chops, cut 1 inch thick
Combine sour cream, mustard, and garlic. Trim fat from chops and then place the chops on the cooking grill. Cook 7-9 minutes for rare (140 degrees F, 60 degrees C) 10-13 minutes for medium (160 deg F, 71 deg C), 14-17 minutes for medium-well (170 deg F, 77 deg C). You turn once halfway through grilling time with your barbecue tool like the thongs. I tend to turn more often than this for my wife and daughter’s chops since they like them medium-well plus and the chops will charr if not turned more frequently. Serve with the delicious sauce that you prepared. Enjoy.