Top 5 BBQ Recipes

for summer 2017

recipe one

grilled fajita skewers

. . .

Feast your eyes on these delicious looking skewers. Take your pick of pork, shrimp or chicken kebabs with a variety of vegetables. Your taste buds will love you after eating these mouth watering skewers.

ingredients

1-2 onions, quartered

6 bell peppers, cut in 1.5-inch squares

1 pound cubed steak

1 pound cubed chicken breast

1 pound shrimp, deveined and peeled with the tail on

3 teaspoons salt (1 teaspoon per protein)

3 tablespoons garlic powder (1 tablespoon per protein)

3 tablespoons chilli powder (1 tablespoon per protein)

3 teaspoons pepper (1 teaspoon per protein)

3 teaspoons cumin (1 teaspoon per protein)

serves  12-14

preparation

1. Place each meat in a gallon-sized plastic bag and cover with spices ingredients. Close the bag and shake until evenly coated.

2. Prepare skewers by layering onion, bell pepper, and protein. (Be sure not to mix proteins on the same skewer, as they have different cook times.)

3. Grill the skewers over medium-high heat, flipping once, until the protein’s internal temperatures are as follows:

a) Steak – 155ºF/70ºC
b) Chicken – 165ºF/75ºC
c) Shrimp – 145ºF/65ºC

recipe two

grilled berry cobbler

. . .

Not something you see often on a barbecue but be prepared to be amazed, this berry cobbler will blow your mind. All the berries you can think of paired with golden brown cookie dough, make sure you make enough for the next day because you’ll be craving the sugary goodness.

ingredients

2 cans biscuit dough

half cup sugar

half cup flour

half tablespoon cinnamon

half teaspoon salt

half cup blueberries

half cup strawberries

half cup blackberries

half cup raspberries

3 tablespoons cornstarch

Ice cream, for topping

serves  10

preparation

1. Cut biscuits into small even pieces (about 9 per biscuit) and place in a bowl.

2. Sprinkle sugar, flour, cinnamon, and salt over the dough bites. Mix well.

3. On the grill, using a disposable foil pan or grill-proof pan, combine blueberries, strawberries, blackberries, raspberries, sugar, and cornstarch. Stir well and let cook until fruit starts to release its juices.

4. Cover fruit with the cinnamon sugar-coated biscuit dough in as even a layer as possible.

5. Cover pan tightly with foil and close the grill. Keeping the temperature at 350˚F/175˚C, grill for 20 minutes.

6. Take the foil off pan and close grill again for 10 more minutes, or until dough is cooked through and golden brown. (Times and temperatures may vary based on grill).

7. Remove from the grill & serve with a scoop of ice cream.

recipe three

grilled potato volcano

. . .

You’ve never seen anything quite like these grilled potato volcanoes. They look great from outside and taste even better on the inside. Potatoes delicately wrapped in bacon with a creamy cheese filling that leaves you wanting more.

ingredients

6 large russet potatoes

3 cups cheddar cheese

8 ounces cream cheese

12 slices of bacon

Sour cream

Green onions

serves  6

preparation

1. Preheat the grill to 400˚F/200˚C.

2. Thoroughly scrub the potatoes until they are clean and poke a few holes around the potato to vent.

3. Wrap in aluminium foil and place on the grill to cook for 20 minutes over direct heat.

4. In the meantime, mix half of the cheddar cheese (1½ cups), cream cheese, and green onions until well-combined. Set aside.

5. Remove the potatoes from the grill and let them rest until they are cool enough to handle.

6. Unwrap the potato and cut off the ends so that it will stand up.

7. Using a melon baller or a spoon, carve out the center of the potato, being careful not to make the walls too thin, and to leave a bit of thickness at the bottom as well.

8. Fill the potato with the cheese mixture and wrap 2 slices of bacon around the potato. Secure the bacon with toothpicks if necessary.

9. Lower the grill temperature to about 350˚F/175˚C and place potatoes over indirect heat on the grill for 30 minutes with the lid closed.

10. Top with the remaining cheddar cheese and cook for another 15 minutes.

11. Garnish with a dollop of sour cream and some green onions.

recipe four

grilled citrus salmon & asparagus

. . .

This recipe is delicately designed and tested to give you a wide range of tastes. The art of grilling your salmon on a bed of lemon slices with a rosemary applied on top makes for a great tasting end product that looks delicious on your plate.

ingredients

half cup olive oil

Salt, to taste

Pepper, to taste

3 lemons (1 juiced, 2 sliced)

1 sprig thyme

3 sprigs rosemary
(1 for marinade, 2 for grilling)

2 cloves garlic, minced

1 pound asparagus

serves  2

preparation

1. In a resealable bag or dish, add salmon, olive oil, salt, pepper, juice of one lemon, minced garlic, one thyme sprig, and one rosemary sprig.

2. Seal, mix marinade around, being careful not to bruise the fish, and allow to marinate in the refrigerator for at least one hour.

3. Preheat only half of the grill to medium-high heat for indirect grilling.

4. Slice the two remaining lemons horizontally, so that you get six slices of lemon from each one, excluding the top and bottom.

5. Bend each piece of asparagus until the woody end snaps off and discard it.

6. Oil the grill with olive oil and place lemon slices over indirect heat (the side of the grill where the burners are not on).

7. Lay salmon on top of the lemon slices and top with a sprig of rosemary on each fillet.

8. Close the cover and grill for 20 minutes.

9. Place the asparagus spears on the grill and brush with olive oil. Grill for 5 additional minutes.

recipe five

grilled veggie & steak salad

. . .

This super steak salad will transform your life. A well seasoned and succulent steak surrounded by delicious vegetables topped with olive oil, red wine vinegar and sprinkled with salt & pepper, what more could you want?

ingredients

half cup red wine vinegar

half teaspoon pepper

half teaspoon salt

1 teaspoon oregano

2 cloves garlic

half cup olive oil

1 zucchini

1 summer squash

1 small red onion

1 red, 1 yellow bell pepper

1½ pound rib eye steak

Dressing:Olive oil, Red wine vinegar, Salt, Pepper, to taste.

serves  2

preparation

1. In a resealable bag or dish, add salmon, olive oil, salt, pepper, juice of one lemon, minced garlic, one thyme sprig, and one rosemary sprig.

2. Seal, mix marinade around, being careful not to bruise the fish, and allow to marinate in the refrigerator for at least one hour.

3. Preheat only half of the grill to medium-high heat for indirect grilling.

4. Slice the two remaining lemons horizontally, so that you get six slices of lemon from each one, excluding the top and bottom.

5. Bend each piece of asparagus until the woody end snaps off and discard it.

6. Oil the grill with olive oil and place lemon slices over indirect heat (the side of the grill where the burners are not on).

7. Lay salmon on top of the lemon slices and top with a sprig of rosemary on each fillet.

8. Close the cover and grill for 20 minutes.

9. Place the asparagus spears on the grill and brush with olive oil. Grill for 5 additional minutes.