BBQ Chuck Roast

Servings:
8 persons

Time to make:
50 minutes baking

Calories per Servings:
291 calories per 3 oz cooked serving size

INGREDIENTS:

  • 3 lb chuck roast, cut about 1 1/2-2 inches thick
  • 1 ea beef marinade recipe

STEP BY STEP:

  1. Pour marinade over chuck roast and refrigerate for 6 hours or overnight
  2. Remove chuck from marinade, place over hot coals or under broiler (5 to 6 inches from heat)
  3. Turn every ten minutes and baste top side with juices
  4. Cook for about 45 minutes or until desired doneness
  5. Slice thin across the grain of the meat. Bake at 350 for 50 minutes.

Barbequed Beef Brisket

Servings:
6 persons

Time to make:
4 hours baking

Calories per Servings:
Not Available

INGREDIENTS:

 

  • 4-5 lb beed brisket, fat trimmed
  • 1 ea medium onion, diced
  • 3 cloves garlic, crushed
  • 1 ea jalpeno pepper, remove stem and seed, minced
  • 2 cup bbq sauce, better mesquite, hickory
  • 1/4 cup white vinegar
  • 1/4 cup woecestershire saucee
  • 2 tbsp brown sugar
  • 1 tsp salt
  • 2 tbsp smoke flavoring

STEP BY STEP:

  1. Salt and pepper the brisket. In a large Dutch oven, sear the meat on all sides, over high heat
  2. Reduce heat and add enough water to cover the meat
  3. Add onion, garlic, and jalapeno. Bring to a boil, lower heat and simmer, cover for 2 hours
  4. Remove the meat and reserve the liquid. Preheat the oven 250 degree F Return brisket to pot. Combine BBQ sauce, vinegar, worcestershire sauce, brown sugar, salt and smoke flavoring
  5. Pour mixture over meat. Cover and bake for 4 hours
  6. While brisket is cooking place reserve liquid in a sauce pan and reducec by 2/3 over medium high heat, set aside and keep warm
  7. Remove brisket from pot and let stand for 15 minutes before slicing. Pour reduce liquid over the sliced brisket and serve.

Barbecued Salmon With Mango Chile Sauce

Servings:
4 persons

Time to make:
Not Available

Calories per Servings:
Not Available

INGREDIENTS:

  • 32 oz salmon steaks, 1 inch thick
  • 1 cup barbecue dry rub
  • 1 1/2 cup mango chile sauce

STEP BY STEP:

  1. Heat a charcoal grill until the coals are white-hot, about 30 to 40 minutes. Coat the salmon steaks with barbecue dry rub.
  2. Grill steaks over a medium-hot fire, 4 to 6 minutes per side; sear crosshatched grill marks into each side by turning steaks 90 degrees halfway through cooking time. Check for doneness by making a small cut in center of each steak; fish should be opaque-pink in center
  3. Top finished steaks with Mango-Chile Sauce, and serve.

Barbecued Chicken Thighs

Servings:
4 – 6 persons

Time to make:
50 minutes

Calories per Servings:
375 calories, 19 g total fat, 5 g saturated fat, 129 mg cholesterol, 366 mg sodium, 11 g carbohydrate, 37 g protein

INGREDIENTS:

  • 3 tbsp brown sugar
  • 2 tbsp finely chopped onion
  • 2 tbsp vinegar
  • 2 tbsp prepared mustard
  • 1/4 tsp celery seed
  • 1/8 tsp garlic powder
  • 2 1/2 lb chicken thighs
  • 1/2 tsp paprika
  • 1/4 tsp ground turmeric
  • 1/4 tsp salt

STEP BY STEP:

  1. For sauce, in a small saucepan combine brown sugar, onion, vinegar, mustard, celery seed, and garlic powder
  2. Bring to boiling, stirring until the sugar dissolves
  3. Remove from heat, set aside.
  4. Skin chicken, if desired. In a small mixing bowl combine paprika, turmeric, and salt then rub over the chicken
  5. Grill chicken on an uncovered grill directly over medium coals for 20 minutes
  6. Turn chicken, grill for 15 to 20 minutes more or until chicken is tender and no longer pink.
  7. Brush with sauce during the last 5 minutes of grilling or broiling.

TIPS:

Prepare sauce up to 48 hours ahead; cover and chill. Thread chunks of red sweet pepper, corn on the cob, and zucchini on skewers for a quick partner to grill with the chicken thighs.
To broiling the chicken you can place the chicken onthe unheated rack of a broiler pan, then broil 5 to 6 inches from the heat for 28 to 32 minutes, and turning once till the color changing to golden yellow.

Barbecued Shrimp

Servings:
4 persons

Time to make:
Not Available

Calories per Servings:
Not Available

INGREDIENTS:

  • 2 lb mediumlarge shrimp in their shells, about 42
  • 2 tbp bayou blast
  • 2 tbsp olive oil, in all
  • 1/4 cup chopped onions
  • 2 tbsp minced garlic
  • 2 cup water
  • 1/2 cup worcestershire sauce
  • 2 cups heavy cream
  • 2 tbsp butter
  • 16 turns freshly ground black pepper, in all
  • 3 bay leaves
  • 3 lemons, peeled and sectioned
  • 1/4 dry white wine
  • 1/4 salt
  • 12 rosemary biscuits

STEP BY STEP:

  1. Peel the shrimp, leaving only their tails attached. Reserved the shells, sprinkle the shrimp with 1 tablespoon Creole Seasoning and 8 turns of the pepper
  2. Use you hands to coat the shrimp with the seasonings. Refrigerate the shrimp while you make the sauce base and biscuits
  3. Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic and saute for 1 minute
  4. Add the reserved shrimp shells, the remaining Creole Seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt, and the remaining 8 turns black pepper
  5. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes
  6. Remove from the heat, allow to cool for about 15 minutes, and strain into a small saucepan. There should be about 1 1/2 cups
  7. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes
  8. Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and saute them, occasionally shaking the skillet, for 2 minutes
  9. Add the cream and all of the barbecue base. Stir and simmer for 3 minutes. Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from the heat
  10. Mound the shrimp in the center of a platter. Spoon the sauce over the shrimp and around the plate. Arrange the biscuits around the shrimp. Garnish with chopped chives