Posts Tagged ‘barbecue tool sets’
My “Poached” Salmon Recipe for the Barbecue
I took a microwave recipe that I used for years and adapted it to my Barbecue Grill. All you need is a grill medium heat or with spread prepared charcoal and a long handled spatula or thong from your barbecue tool set. I took away the water and added some olive oil. It is delicious.
Ingredients:
2-3 lbs. Fresh Salmon cut in serving portions
Fresh squeezed lemon juice (2 TBS or so per portion)
whole pepper corns
Lawry’s Seasoned Salt
olive oil(1 tsp or so per portion)
dry white wine (enough to cover the fish in the “boat”)
aluminum foil formed in individual “boats) to place the fish and ingredients
I first form aluminum boats flattened in the bottom and crimped at the ends for placing the ingredients. Then I cut the salmon into individual portions with an appropriate knife from your kitchen cutlery set. I place them in each aluminum boat and then coat them with olive oil, Lawry’s salt and then lemon juice.I dredge the fish on both sides then pour the wine over the fish. I add a little Lawry’s salt and 3-4 pepper corns and close the boat by crimping the top. I cook them on direct heat for 20-25 minutes. At 15 minutes I usually open the top crimp with my Long handles thongs from the bbq tool set to allow some browning and to have the fish absorb more of the smoke flavor. Serve with a nice dry white wine or pinot noir along with a fresh salad with a vinaigrette or oil and vinegar dressing. French or Italian bread and maybe some fresh grilled zucchini. Enjoy!
Barbecued Crusted Trout
Grill the trout by the indirect method for either charcoal or gas barbecue grills. All you need is a barbecue fork and long handled spatula from your barbecue tools sets and a cooking grill.
Ingredients:
4 8-10 oz. fresh trout (or thawed)
2 TBS olive oil
3/4 cup fine dry bread crumbs
1/2 tsp garlic salt(I would prefer crushed garlic and only lightly salt the fish if desired)
1/4 tsp paprika
1/4 tsp white pepper
1/4 tsp dried thyme crushed
1/4 tsp dried oregano crushed
Split trout open like a butterfly and brush both sides with the olive oil.
In a shallow dish combine bread crumbs, garlic, small amount salt, paprika, white pepper, thyme and oregano tossing together. Place the fish in the crumb mixture to coat on both sides with the crumbs.
Lightly grease the cooking grill and place the fish flesh side down in the center of the cooking grill. Grill 8-10 minutes or until fish flakes with tested with your fork of your barbecue tools. Then remove with the long handled spatula to a serving plate. Cook the fish the entire time on one side to avoid losing the crumb coating. Turning is not necessary.
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!
Cleaning the Charcoal Barbecue Grill
To make cleanup of the cooking and charcoal barbecue grills easier always spray the cooking grill with a non stick spray coating (Pam etc.) before adding the food. Don’t use aerosol directly over hot coals. After each use, loosen residue on the cooking grill of your charcoal barbecue grill with a good quality brass bristled brush from your barbecue tool set and then wipe with paper towels. Remove accumulated ashes frequently. Use the brush from your bbq tool sets after each use and don’t wait until the next time your gearing up to cook. Enjoy!
Albacore in Foil Barbecue
Here’s a great recipe for the Summer. The Albacore and Yellowtail will soon be available in the better Seafood Markets in Southern CA. They will be running up the coast from this month for several to come and we can buy great fresh fish.
The recipe is not on a diet of course and is a splurge, but we need to splurge once in a while. I got this from a fishing buddy years ago and it’s delicious.
Ingredients:
filet of Albacore or Yellowtail with skin on(usually cook a quarter section filet in each aluminum foil pocket)
juice of large lemon
1 TBS soy sauce
fresh pepper to taste (plenty of salt in the soy sauce)
Mayonaise to coat the fish
Cook on charcoal barbecue grill or gas grill on medium heat with soaked wood chips. So preheat the grill. For each filet, pour lemon juice and soy sauce over the fish and coat all sides. Then coat the fish completely with mayonaise and pepper over all. Prepare an aluminum foil boat large enough to fit the filet (can of course cut filets to serving size, if you wish). Then crimp the foil boat and put on the preheated barbecue. Cook for 25-30 minutes or a little longer if you wish. At the half way point open the crimp with your thongs from your barbecue tool set to allow the smoky barbecue flavor to seep in and to evaporate some of the liquid. Remove the aluminum boat from your barbecue grill with your thongs from the barbecue grill accessories and serve. Great with good salad, corn and of course a nice dry white wine or pinot noir or your favorite beer. Enjoy life!
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!
Heat Up the Grill
Summer, oh summer…who doesn’t love the ceaseless sunshine, long days and outdoor fetes? Now’s a great time to start getting the items you need for a successful picnic or outdoor shindig. Usually most people will spend their time getting a grill, but a great grill really isn’t anything special without a set of reliable barbecue grill accessories.
A good set will come equipped with everything from a stainless steel spatula to corn holders. And they typically come in a case, so you don’t have to try to wrap them in towels. This summer, do yourself a favor and get an equally great set of tools to go with your great grill!
Neat Recipe for Mexican Style Hamburgers
I found a great recipe for Mexican Style Hamburgers. I am embellishing it to my taste (I love chilis). Just fire up the barbecue, pull out the barbecue tools and cook away.
Ingredients:
1 medium ripe avocado, seeded, peeled and cut up
1 small tomato, peeled, seeded(optional), and chopped (1/3 cup)
1 TBS chopped onion
1 TBS lemon or better lime (limón verde) juice
1/4 tsp salt or less(half this should be fine)
1/8 tsp garlic power (I would crush a garlic clove)
dash hot pepper sauce or ground red pepper (I would dice serano or jalapeño pepper to taste myself)
1/2 cup crushed corn chips
1/2 cup milk
2 TBS finely chopped onions (or grated)
1 tsp Worcestershire sauce
1 pound lean ground beef
4 tomato slices
4 lettuce leaves
4 hamburger buns, split and toasted on barbecue
Into a medium mixing bowl mash avocado, stir in tomato, the TBS onion, lime juice, pinch salt, garlic, and hot pepper/chili. Cover and chill in refrigerator until serving time.
Meanwhile, i another medium mixing bowl combine crushed corn chips, milk, onion, and Worcestershire sauce. Add meat then mix well and shape into 4 3/4 inch hamburger patties.
Grill on the barbecue for 10-11 minutes turning over half way through grilling time with your spatula from your barbecue tool set. Serve on your lettuce lined toasted buns, topped with tomato, and guacamole. There are 4 servings in this recipe. Enjoy!
Barbecued foods can be Healthy
Time Magazine had a great article on 7/5/10 about how great and healthy barbecues can be. The big flag was self evident and that was to avoid processed meats like hot dogs and other processed sausages full of nitrates and other goodies.
With fresh ground hamburger and great meat cuts of all kinds avialable at your grocery stores, you can enjoy healthy meats with great taste of charcoal or hard wood flavors. The fats burn off and as long as you don’t overcook the meat there is no real worry about the “carcinogens” of the black proteins formed by burning or over charring the meat. There is absolutely no health reason to overcook quality inspected, fresh meats (whether beef, chicken, pork, or lamb). Don’t pierce the meat but turn it with thongs and spatulas from your bbq tools and therefore preserve the delicious juices.
Also cooking veggies on the barbecue bring a whole new world of flavor to vegetables. Fish and other seafoods are great on the Barbie as well.
Just fire up the barbecue, pull out your barbecue tools and cook away.
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.