Posts Tagged ‘barbecue tools’
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!
Barbecued Cornish Game Hens with Wine Baste
This is a nice Summer recipe. For Cornish Game hens in wine baste, use the Indirect cooking method both for charcoal barbecue grills or with gas barbecue grills on medium heat.
Ingredients:
4 (1 1 1/2 pound) Cornish Game hens (defrost if frozen)
1/3 cup clear Italian or Dijon vinaigrette salad dressing
2 TBS dry white wine
1/4 or less salt
1/8 tsp ground pepper
Combine salad dressing and wine; set aside. Rinse hens and pad dry. Season with salt and pepper. Place hens breast side down in center of the (sprayed with non stick oil) barbecue cooking grill. Brush with salad dressing mixture. Grill 45-60 minutes or until tender (test with barbecue fork from your barbecue tools) or until no longer pink. Brushing at least once with the salad dressing mixture. (I like to baste every 15 minutes after the first 30 but don’t leave cover of bbq off too long). Remove with a spatula from your bbq tool set. Makes 4 servings. Great seved with corn, a nice summer salad, French bread, and a nice dry white wine or Pinot Noir if desired. Enjoy!
Barbecued Fish with Italian flare
Ingredients:
4 halibut, salmon, shark or swordfish steaks (1 1/2 to 2 pounds)
1/4 cup butter (or margarine if desired)
1 TBS snipped fresh basil
2 tsp lemon juice
Combine butter, basil and lemon juice and beat until fluffy. Set aside.
Lightly grease a cooking grill. Place fish on the barbecue cooking grill and grill 10 to 12 minutes or when fish flakes when tested with your fork from your barbecue tools. Turn fish once, halfway through the cooking time with your long handled spatula from the bbq tool set.
Before serving, top each fish steak with a dolop of the butter mixture and serve immediately. Consider Steamed fresh asparagus or zucchini done in your waterless cookware pot or grill them on the barbecue. Also serve with linquine with a tomato sauce, romaine and artichoke salad, parmesan-garlic bread and a nice wine. Enjoy!
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!
Watch Out for Hot Coals
Barbecue Kabobs on Your Gas Barbecue Grill
Prepare the Kabob as directed by whatever recipe you are following remembering to marinate the ingredients in the sauce. Take the skewers from your stainless barbecue grill set, and alternately thread the ingredients. That is place, meat and vegetables alternately(meat, mushrooms, onion, potato, pepper, meat etc. depending on ingredients.) Always leave space between pieces to ensure even grilling.
Place the kabobs on the barbecue cooking grill. Barbecue 10 to 12 minutes or until meat, vegetables and/or fruit are tender. Turn the kabobs once brushing with the sauce halfway through the cooking time.
With your gas barbecue you can barbecue as above or with the indirect grilling method. With this (or really with direct) close the grill and preheat to 500-550 degreesF (260-288 degrees C). Place the skewers from your barbecue grill accessories over the middle unlit burner for indirect and cook as above. The kabobs are not as likely to char this way.
Barbecue Kabobs on your Charcoal Barbecue Grill
Prepare the Kabob as directed by whatever recipe you are following remembering to marinate the ingredients in the sauce. Take the skewers from your stainless barbecue grill set, and alternately thread the ingredients. That is place, meat and vegetables alternately (meat, mushrooms, onion, potato, pepper, meat etc. depending on ingredients.) Always leave space between pieces to ensure even grilling.
Place the kabobs on the barbecue cooking grill. Barbecue 10 to 12 minutes or until meat, vegetables and/or fruit are tender. Turn the kabobs once brushing with the sauce halfway through the cooking time.
With the charcoal barbecue make certain you spread the charcoal out with your barbecue tools like the thong so that there is only one layer of charcoal briquettes. Put on the cooking grill, the kabobs and Enjoy!
Hints for Charcoal Grill Barbecue
Here are some helpful hints for easier barbecue. The front of your charcoal barbecue should face the wind to provide the best airflow over the coals and cooking surfaces. Also remember to tilt the lid of a charcoal barbecue grill when you remove it. Lifting the lid straight up can cause ashes to fly onto the food. Also remember always to spread the coals out evenly over the bottom with the long handled thongs from your barbecue tools to allow even cooking.
Helpful Hints for a Better, Healthy Barbecue
For healthy better barbecue always trim the excess fats from steaks and roasts leaving no more than 1/4 inch of fat. This makes it easier to barbecue with less flare ups and healthier food to eat. Also always use the long handled thongs from your barbecue grill accessories to turn your meat. Piercing the meat with a fork can cause it to lose its natural juices. Enjoy!
Safety Reminders for Barbecuing
Summer is here and it’s time to barbecue everywhere. But be safe. Never use gasoline or other highly volatile fluids to start your barbecue, because they may explode. Also never add liquid starter fluid to hot or even warm coals. When the coals are hot and going well, spread them out with the long handled thongs of your barbecue tools set. Be safe and have a blast with your barbecue.