Below you'll find a list of all posts that have been categorized as “BBQ, Grilling & Smoking”
Pork tenderloin, which has very little fat, can be made more flavorful by marinating and seasoning before cooking. Remember when cooking pork not to overcook the meat. These medallions, marinated with mustard and chile powder, have a sweet-hot taste and light glaze from the honey. (This recipe requires advance preparation.)
By Harald Zoschke Ancho is a dried red poblano pepper, not a smoked one. Says who?! Since our poblano plants gave us some fruit nicely matured to red, we cut them in half, smoked them over mesquite wood, and finished them off in the dehydrator. Smell and taste are just incredible, and they’re just slightly hot. For me, stuff …
Speaking of traditional desserts, how about a Barbecued Banana Split? As easy as pie, a delightfully rich treat, and another dish that will cement your reputation as being a master BBQ dessert maker.
1 stick unsalted butter
1/2 cup brown sugar
8 ripe bananas
Vanilla ice cream
Hot Fudge Sauce (or Caramel, Butterscotch, etc.)
Whipped cream
Chopped nuts
Preheat your barbecue grill to 350 to 400 degrees F. and spray the grill heavily with PAM or another grilling spray.
Combine the butter and brown sugar in a small saucepan and cook over medium-low heat until the butter is completely melted and the sugar is dissolved. With a sharp knife, cut each banana in half lengthwise, leaving the peel on the halves.
Brush the cut side of the banana halves with the sugar mixture and place the bananas cut side down on the grill. Grill until golden brown and caramelized, about 2 minutes. Re-spray the grill with PAM and turn the banana halves, peel side down and brush the upper surface of each with more glaze. Grill the bananas 2-3 minutes longer or until tender.
To serve, place two grilled banana halves in a sundae dish or shallow bowl. Top with two scoops of vanilla ice cream, drizzle with your favorite dessert sauce, and top with whipped cream and chopped nuts.
For a variation, or to make a more substantial salad course, serve the radish salad over wilted Chinese cabbage:
2 tablespoons butter
1 medium onion, chopped
2 cloves garlic
1 cup white wine
1 head of Chinese cabbage, separated, rinsed
Fresh cumin seeds (use powdered if you don’t have fresh)
Salt & Black pepper
Melt the butter in a wok or other large pan, add the onion and sauté until translucent.
Add the garlic and sauté for an additional 1-2 minutes.
Add the wine and bring to a boil, then add the cabbage all at once (don’t worry, it shrinks). Use a pair of tongs to turn the cabbage in the pan as it cooks.
When the cabbage has wilted down, add a sprinkle of cumin, then salt & pepper to taste.
Serve the wilted cabbage on a plate, topped with the radish salad.
This is the almost universal way meat is cooked every day, as well as for festive get-togethers. It is about as close to the national meat dish of Afghanistan as one can get. Lamb is commonly used, but beef can be substituted.
1/2 teaspoon of chopped fresh or dried red chile
1 pound boneless lamb, cut into 1-inch cubes
1 cup of plain yogurt
2 cloves of garlic, chopped fine
Combine all ingredients and allow the meat to marinate for 4 to 5 hours. Place the meat on barbecue skewers and grill over wood or charcoal. When done, the kabobs can be eaten as is or placed inside non or pita bread.
Heat scale: mild
