Grill and BBQ

Most of us love barbecues and grilled food especially on occasions when family and friends gather just for fun. Here are some suggestions on making your barbecues more aromatic.

To give a more savory aroma to your grilled food, throw in some herb stalks into the charcoal. Use either rosemary, star anise, sage, dried basil seed pods, or fennel.

Instead of using the standard silicone barbecue brush, tie sprigs of herbs together to create a brush and use it to baste the meat while grilling.

On skewers, alternate herbs between meat or fish. Use fresh dill with lamb, bay leaves with fish, and basil with beef.

Include a slice of lemon and a sprig of dill when grilling fish in foil wrap.

When grilling corn, wrap it in foil with a sprig of marjoram before roasting.



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• Prepare a charcoal grill or preheat a gas grill to high.
• Prepare the Mustard Marinade by combining the mustard, olive oil, tarragon and pepper in a bowl
• Pound the chicken breasts lightly between the two pieces of plastic wrap.
• Place them in a shallow dish and pour the marinade over them.
• Turn the meat several times to coat them evenly.
• Marinate the chicken in room temperature for 15 minutes to 1hour.
• Brush the grill grate with vegetable oil.
• Remove chicken from the marinade and place it directly over the fire.
• Cover the grill and cook 1 side about 4 minutes. 
• Turn and cover again, and cook for an additional 4 minutes, or until the juices run clear when the meat is pierced with a fork

• Cut the chicken into 1 ½ -inch pieces
• Thread chicken meat onto skewers alternating with the green onion pieces
• Place prepared pieces in a shallow baking dish.
• Combine the soy sauce, sugar, oil, ginger, and garlic
• Mix well and pour over the skewers, coating the chicken evenly.
• Cover and refrigerate for 30 minutes.
• Preheat the grill and place the skewers over medium heat
• Grill for about 4 minutes:
• Turn and brush with the remaining marinade.
• Grill an additional 4 minutes or until done

2 Pounds Pork Loin Ribs
Dry Spice Rub (recipe follows)
4 cups canned tomato sauce
1/2 cup diced tomato
1/4 cup firmly packed brown sugar
1/4 tablespoon Worcestershire sauce
2 tablespoons dried onion
1/4 cup soy sauce
1/4 cup water

Coleslaw and grilled corn on the cob as
accompaniments

Rub ribs well with some of the Dry Spice Rub and refrigerate,
covered, for 4 to 6 hours.

In a saucepan combine tomato sauce, tomato, sugar,
Worcestershire sauce, onion, soy sauce, water, and 1/2 cup
Dry Spice Rub and cook over very low heat for 3 hours.
Preheat a grill or smoker over low heat until hot. Add ribs and
cook, covered, for 3 to 5 hours. Brush with sauce during last
minutes of cooking. Serve with remaining sauce, coleslaw, and
corn.

Dry Spice Rub:
1 cup chili powder
1 tablespoon garlic granules
1 teaspoon onion powder
1/2 teaspoon cumin
1 1/2 teaspoons salt
2 tablespoons seasoned salt
In a jar combine all ingredients well

1 cup ketchup
2 teaspoons water
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon Tabasco pepper sauce

1. Combine all the ingredients in a small saucepan and cook over medium
heat, stirring constantly, until the sauce begins to boil,
5 to 10 minutes.
2. Remove the sauce from the heat. Cover and allow to cool.
3. Pour into a covered container for storage in your refrigerator.
Keeps for a month or two.
Makes 1 cup.

3 racks (about 1 lb. each) pork baby back ribs, each cut in half
Barbecue sauce:
1 cup ketchup
1/4 cup apple cider vinager
3 tablespoons dark brown sugar
3 tablespoons worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt

1. Put ribs in a large pot with enough water to cover them. Bring water to a
boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.

2. Mix all sauce ingrediants together in a medium sauce pan and bring to a
boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or
until slightly thickened.

3.Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat
side down, on broiler pan, brush with 1/2 the sauce and broil 4−5 inches
from heat source for 6 to 7 minutes. turn ribs over, brush with remaining
sauce and broil 6 to 7 minutes longer or until edges are slightly charred.

Prime rib has always been among the most coveted items on the grill. Aside from its being rather large enough to fill anyone, it's more tender, moist and juicy than any other cuts. This cut is so popular that restaurants make it as a specialty, making a nice steak out of it. It is also excellent for an outdoor grill item.

The popular misconception people have with prime rib is that it's difficult to cook. This however is not true; grilling prime rib is much like grilling other cuts of meat and will just need similar processes or techniques of grilling. Anybody who has barbecued other cuts of meat before will be able to produce a great prime rib on the first try...READ MORE>>>