Miscellaneous Barbecue 

Recipe Titles:

Barbecued Alligator Tail
Barbecued Confetti Vegetables
Barbequed Rabbit
BBQ Veggies, Roasted Corn
BBQ, Onions Grilled
BBQ, Pineapple Aloha Baked
BBQ, Pineapple Caribbean
BBQ, Pineapple Island
Char-Grilled Kangaroo Kebabs
Curried Goat (Smoked)
Egyptian Kebabs
Fiery Barbecued Venison
Grandpas Roasted Corn
Grilled New Potatoes with Garlic
Grilled New Potatoes with Garlic
Grilled Sweet Peppers
Grilled Vegetables
Home-Smoked Chipotles Adobado
Korean BBQ Tofu
Smoked Cheese Patties
Vegetable Kabobs

Recipes:

Barbecued Alligator Tail
 
     4    Alligator tail steaks,            1/4 ts Cayenne pepper
           -about 3/4" thick                   1 tb Rosemary
           Milk for marinade                        Red pepper flakes
    1/2 ts Fresh ground black pepper      
 
    Place milk in a deep bowl, add pepper flakes and rosemary. Season meat
  with black and cayenne peppers. Place meat in the bowl, add milk as needed
  to cover. Let marinate 3-4 hours.
    Remove meat from marinade, discard marinade. Pat the meat dry. Re-season
  the meat, if desired, with black and red peppers. Add salt to taste, if
  desired.
    Brush meat with olive oil to reduce sticking, and grill over hot coals,
  or over medium heat in a gas grill for about 10 minutes each side, brushing
  with oil again when turning.
  

 
 Barbecued Confetti Vegetables

      8    To 10 cherry tomatoes               1 tb Fresh basil leaves; chopped
           -- halved                         1/4 ts Grated lemon rind
  1 1/2 c  Corn cut from cob                        Salt and pepper; to taste
      1    Sweet red pepper; julienned         1 tb + 1 tsp. unsalted butter or
    1/2 md Green pepper; julienned                  -margarine; cut in pieces
      1 sm Onion; sliced                  
 
  Combine all ingredients except butter in a large bowl; toss gently to mix
  well.  Divide vegetable mixture in half.  Place each half in center of a 12
  x 12" piece of heavy-duty aluminum foil.  Dot vegetables with butter. Bring
  corners of foil together to form a pyramid; twist to seal. Grill foil
  packets over medium hot coals for 15 to 20 minutes, or until vegetables are
  tender.  Serve immediately.
  
  From _Delicious Decisions_ by The Junior League/San Diego, CA in _America's
  Best Recipes: A 1989 Hometown Collection_.  Birmingham, AL: Oxmoor House,
  Inc., 1989.  Pg. 320.  ISBN 0-8487-0765-6. Electronic format by Cathy
  Harned.
  

 
Barbequed Rabbit

  Recipe by: Housekeeping In Old Virginia Lay the rabbit in salt and water
  half an hour, scald with boiling water, wipe dry, grease with butter, and
  sprinkle with pepper and a little salt. Lay it on the gridiron, turning
  often so that it may cook through and through, without becoming hard and
  dry.  When brown, lay on a hot dish, butter plentifully on both sides, and
  add a little salt and pepper.  Set in the oven, while preparing four
  teaspoonfuls of vinegar, one of made mustard, and one of currant jelly or
  brown sugar.  Pour this over the rabbit, rubbing it in, then pour over the
  gravy and serve hot.
 

 
BBQ Veggies, Roasted Corn
 
    1/2 c  Butter                                   Salt and pepper
      2 tb Chives                              8    Ears Corn
      2 tb Parsley                        
 
  Recipe by: ME
       Prepare corn by peeling back the husk( do not remove) and removing the
  silk.  If the husks feel dry, soak the whole ears in water for 15-30
  minutes to replenish the moisture.  Melt butter and combine with chives and
  parsley.  Brush corn with butter mixture; salt and pepper.  Recover the
  corn with the husks.  Roast husks over hot coals, turning frequently for 30
  min
  
  Larry A. Willrath
 

 
 BBQ, Onions Grilled
 
     6    Unpeeled bermuda onions             2    Pinch pepper
      1 tb Red wine vinegar                    2 tb Vegetable
      1 tb Water                               1 tb Brown sugar
 
  Hjalve unpeeled onions lengthwise.  Combine vinegar, water brown sugar,
  Pepper and oil.  Brush on cut surface of onions, arrange cut side down on
  Oiled grill.  Cook 5-6 inches over coals about 10 min. Turn over brush
  again with dressing.  Continue to grill until crisp-tender And browned
  10-15 min longer.
  
  Larry A. Willrath
 

 
 BBQ, Pineapple Aloha Baked

      3    Pineapples                        1/2 c  Rum
    3/4 c  Brown sugar-packed                1/3 c  Butter or margarine
 
  Cut a thick slice from side of each pineapple.  Cut out pulp; remove the
  Cores and cut pulp into bite sized pieces.  Toss pieces with sugar rum, And
  dots of butter.  Fill pineapple shells with the mixture.  Replace Slices on
  the pineapple.  Wrap each pineapple securely in a 20x18 inch Piece of foil,
  Fanningg foil over the leaves.  Grill 4" from medium coals 20 min on each
  side.  To serve scoop steaming fruit from shells.  8 Servings
  
  Larry A. Willrath


 
BBQ, Pineapple Caribbean

      2    Large fresh pineapples              6 tb Maple syrup
    1/3 c  Plus 5 tsp grand marnier                 A few drops of vanilla extra
 
  Slice the pineapples half and inch below the tops and reserve the tops.
  Using a very sharp knife with a long and narrow blade, scoop out the hard
  Fibrous center of each pineapple.  Set the pineaplles aside. Combine in a
  bowl the frand marnier maple syrup and a few drops of vanilla Extract. Stir
  with a wooden spoon.  Brush the cut side of each pineapple With the mixture
  and pour the remaining grand marnier mixtrure evenly into The cavity of
  each pineapple.  Cover each pineapple with its reserved top After coating
  the cut side wiht sugar so that it adheares to the Pineapple. Thread the
  pineapples on a skewer with the tops touching. Broil on teh spit until the
  bulp of the pinapples is permeated with the Syrup this may take up to 30
  min. Remove the pineapples from the skewer and cut into thick slices with a
  Very sharp knive serve unpeeled.
  
  Larry A. Willrath
 

 
BBQ, Pineapple Island
 
  Select a fully ripe pineapple.  Remove top, but do not pare. Cut Pineapple
  lengthwise into 8 wedges.  Place in oblong pan 13x9x2". Drizzle 3 tbsp
  honey over fruit.  Let stand 1 hr, turning occasionally so Pineapple is
  well coated with honey.  Place peel side donw on grilll 3" From medium
  coals.  Cook 15-20 minutes or until pineapple is steaming hot.
  
  Larry A. Willrath
 


Char-Grilled Kangaroo Kebabs &amp; Smoked Eggplant Puree

    600 g  Kangaroo fillet, trimmed and        1 ts Garlic cloves, minced
           -cubed                             25 ml Lemon juice
      2 ts Coriander seeds, roasted and        1 tb Tahini
           -ground                           1/2 ts Sea salt
      1 ts Black pepper, freshly ground       50 g  Yoghurt, plain
      2    Medium-sized eggplants              2 ts Parsley leaves, chopped.
 
  Roll the cubes of kangaroo meat in the ground coriander seed and black
  pepper, coating lightly. Skewer meat and put on an oiled tray until ready
  to cook. Grill the eggplants until skins are black and blistered. Cool
  slightly and skin them while still warm. Squeeze out the bitter juices.
  Mash the flesh with a large fork gradually adding the garlic, lemon juice,
  tahini, sea salt, parsley and yoghurt. Grill the kebabs under (or over)
  high heat, brushing with oil to keep moist being careful not to toughen the
  meat. Spoon the eggplant puree onto the plates. Remove skewers and pile the
  meat cubes onto the puree. Serve immediately.
  
  Recipe by Chris Manfield from the Paragon Cafe, Circular Quqay. From an
  article by Shelli-Anne Couch in the Sydney Morning Herald, 3/2/83.
  Courtesy, Mark Herron.
 

 
Curried Goat (Smoked)

--------------------------------CURRY PASTE--------------------------------

----------------------------CURRY MOP (OPTIONAL----------------------------
 
  1 ea Goat; around 25 pounds, -quartered 
  4 md Onions; chunked 
 3/4 c Curry powder 
  1 ea Whole *bulb* garlic; peeled 
  1 tb Salt 
  1 ea To 2 fresh Habaneros  
  OR- 1 ea Scotch Bonnet chiles; minced 
  OR- 4 ea To 5  fresh   Jalapenos;  minced
  1 c Oil; pref. canola or corn 
  2 c Chicken or beef stock or -beer 
  2 c Cider vinegar 
  1 1/2 c Oil (corn or canola) 
  1 c Water 2 tb Curry powder Your
  Favorite Barbecue sauce
  
  NOTE: Be CAREFUL when handling Habaneros or Scotch Bonnets!
  
  The night before you plan to barbecue, prepare the paste in a food
  processor. First process the onions, curry, garlic, salt and habaneros
  until finely chopped. Then add the oil, processing until the mixture forms
  a thick paste. This can be done in two batches if needed.
  
  Wearing rubber gloves, rub the paste over the goat, covering the meat
  evenly. Place the goat in a plastic bag and refrigerate overnight.
  
  Before you begin to barbecue, remove the goat from the refrigerator and let
  it sit, covered, at room temperature for 45 minutes.
  
  Prepare the smoker for barbecuing, bringing the temperature to 200 to 220
  degrees F.
  
  If you plan to baste the meat...mix together the mop ingredients in a
  saucepan and warm the liquid over low heat.
  
  Transfer the goat to the smoker. Cook for about 1-1/4 hours per pound of
  weight for each quarter. The forequarters will be done earlier than the
  hindquarters, which may take 10 hours or longer, depending on size. In a
  wood-burning pit, turn the meat and drizzle the mop over it every 30
  minutes. In other styles of smokers, baste as appropriate and turn the meat
  at the same time.
  
  When the meat is done, remove it from the smoker, and allow it to sit for
  15 minutes before serving. Slice or shred the meat and serve with... [your
  favorite barbecue sauce].
  
  From _Smoke and Spice_ by Cheryl Alters Jamison and Bill Jamison Harvard
  Common Press, 1994 ISBN 1-55832-061-X Typos by Jeff Pruett
 

 
Egyptian Kebabs

      2    Whole chicken                     1/2 ts Curry powder
           -breasts--skinned and boned       1/8 ts Ground cardamom
      1 tb Yogurt                              1 ts Lemon juice
    1/4 ts Salt                                1 ts Vinegar
    1/4 ts Tumeric                             8    Thin onion slices
    1/8 ts Dry mustard                         4 sm Tomatos--halved
 
  Cut each chicken into 16 squares. Combine with the yogurt, salt,  tumeric,
  mustard, curry powder, cardamom, lemon juice and vinegar and  let stand for
  1/2 hour.  Thread on skewers 2 chicken pieces, 1 slie of  onion, 2 chicken
  pieces, 1/2 tomato. Repeat till all ingredients are  used.  Cook slowly,
  turning occasionally and brushing with the marinade,  over hot coals OR
  under the broiler till the chicken is tender, about 10 minutes. Transfer to
  a hot platter, sprinkle with lemon juice and garnish with fresh tomatos,
  green pepper rings and fresh mint or parsley.
 

 
Fiery Barbecued Venison

      4    Venison steaks or medallions        1 t  Sugar
           -(about 4 oz. per portion)          1 t  Salt
      2 t  Paprika                           1/2 t  Dry mustard powder
      1 t  Chili powder                      1/2 t  Dried thyme leaves
      1 t  Ground cumin                      1/2 t  Good curry powder
      1 t  Ground coriander (cilantro)       1/2 t  Cayenne

--------------------------CORIANDER AVACADO CREAM--------------------------
    1/2    Avacado (~ 4 tablespoon)            4 dr Tabasco sauce
      3 tb Sour cream                               Salt
      2 tb Fresh chopped coriander                  Pepper
    1/2 t  Grated lime peel                         Olive oil for basting
 
  This Southwestern-style dish from the Cervena venison people packs an
  intense flavor punch.
  
  To make the avacado cream, place all ingredients in a processor or blender
  and blend until smooth.
  
  Combine all the meat spices in a large bowl. Place the venison in the bowl
  and mix to coat well. Brush off excess coating and let stand 1 hour.
  
  Heat the barbecue grill; oil the grill.
  
  Brown venison well over high heat, turning often and basting lightly with
  olive oil. When done to your taste, remove from grill, cover with foil and
  let stand about 5 minutes; serve with coriander cream.
 

 
Grandpas Roasted Corn

      8 ea Corn; fresh, husks left int         2 ea Limes; juice of
      1 x  Water for moistening husks        1/2 ts Salt
      1 ea Butter or margarine               1/8 ts Chile powder to taste
 
  Prepare a medium hot fire (the same as cooking steaks). Dampen the husks
  and, if desired, wrap in foil. Grill for 15-20 minutes, turning to roast
  both sides. When ready to serve, remove husks and coat with butter, lime
  juice, salt and chile powder to taste. Serves 8.
 

 
 Grilled New Potatoes with Garlic

      1 lb Potatoes ; new not tiny scr         2 tb Olive oil
      2 c  Garlic                              1 ts Salt
      1 ts Rosemary ; dried                    1 x  Ground pepper
 
    Cook potatoes on stove top in water to cover or in microwave oven on HIGH
  (l00T power) until almost tender. Drain potatoes. Toss with garlic, rose-
  mary and olive oil. Season to taste with salt and pepper. Can be prepared
  day ahead to this point and refrigerated. To grill, divide potatoes in
  half.
   Place each batch in single layer be- tween   large pieces heavy duty foil
  (or double  thickness regular foil). Bring up ends of foil to close
  airtight.
   Puncture several holes  in  each packages.  Place on grill rack over hot
  coals, turning several times, until cooked, about 7 minutes total. Unwrap
  and serve immediately. Makes 6 serv- ings. Puncturing the foil with holes
  allows some ot the smokiness to perme- ate the potatoes. P FRISCHKNECHT
        (SMCD91F)
 

 
 Grilled Sweet Peppers

      4 tb Red wine vinegar                         Pepper, to taste
      1 tb Dijon mustard                       2 lg Red bell peppers, quartered
      2 tb Red onion, minced                   2 lg Green bell peppers, quarter'
      4 ea Garlic cloves, minced          
 
  Preheat broiler or grill.  In a small bowl, combine the mustard, onion,
  garlic &amp; pepper. Place bell peppers on the grill or broiler &amp; brush with
  the mustard mixture.  Cook until lightly browned, then turn. Brush the
  other side &amp; cook until browned &amp; slightly softened. Serve hot or cold with
  what is left of the marinade.
 

 
 Grilled Vegetables

      1    Information below              
 
  Shepherd writes:  "BBQing vegetables brings out their sweetness and imparts
  a smoky, nutty quality that is extraordinarily delicious. Make them
  whenever you light up the coals all harvest season."
  
  "Choose colorful ripe garden-fresh vegetables, such as summer squash,
  eggplants, onions and different colored bell peppers. Cut eggplant, onions
  and squash on the bias into about 1/2" thick slices. Cut peppers into 2 to
  3" strips or big scallops.  About an hour or so before cooking, combine
  vegetables with any good olive oil-based vinaigrette or use balsamic
  vinegar and olive oil with added minced garlic, basil, pepper and salt.
  
  "Prepare a BBQ fire, preferably using some fruit wood or mesquite chips.
  When coals are evenly at the white ash stage, drain vegetables well and
  grill on fine mesh BBQ grid about 4 to 6" from the coals. Grill as slowly
  as possible until tender when pierced, turning several times and moving
  vegetables around with a fork so that they cook evenly. A little charring
  on the edges doesn't hurt them. Enjoy warm with or without a meat course,
  and have crusty French bread to sop up the tasty juices."
  
  From 1993 "Shepherd's Garden Seeds Catalog," pg. 77. Electronic format by
  Cathy Harned.
 

 
 Home-Smoked Chipotles Adobado

           Chunks or logs of fragrant h      1/3 c  Water
           Preferably a combination of         2 tb Tomato paste
  1 1/4 lb Red-ripe jalapeno chiles, wi        2 tb Cider vinegar
    1/2 c  Dried red new mexico chile p        1 tb Packed dark brown sugar
           - or -                              1    Cl Fresh garlic  ; peeled an
           Commercial chile paste, such      1/4 ts Salt
 
  Recipe by: W. Park Kerr in "Burning Desires" Preparation Time: 3:30 Prepare
  a smoker according to the manufacturer's directions, using the wood chunks
  and achieving a steady temperature of 275 to 300 degrees F. Place the
  chiles directly on the smoker rack (or use a shallow disposable foil pan)
  at the cooler end of the smoking chamber or on the upper rack if your
  smoker has one. Lower the cover and smoke the chiles for 2 1/2 hours, or
  until they are soft, brown, and slightly shriveled.
  
  Remove the chipotles from the smoker. In a medium nonreactive saucepan,
  combine them with the chile puree, water, tomato paste, vinegar, brown
  sugar, garlic, and salt. Set over medium heat and bring to a simmer. Cook,
  stirring once or twice, until the sauce is very thick, about 15 minutes.
  Cool to room temperature.
  
  Transfer the chipotles to a covered storage container and refrigerate for
  at least 24 hours before using. They can be refrigerated for up to 2 weeks
  or frozen for up to 2 months.
  
  UNSAUCED DRIED CHIPOTLES:  After removing the chiles from the smoker, place
  them on a rack and leave them, loosely covered, at room temperature, until
  crisp, light, and dry, 1 to 2 weeks, depending on the humidity. Store
  airtight at room temperature.
 

 
 Korean BBQ Tofu

  1-1 1/2 lbs firm tofu marinate for at least 2 hours
              (overnight is best)
    1/2 c  Soy sauce                           4    Cloves garlic or 1/2 tsp
      5    6 T sugar or sweetener                   Garlic powder
      2 t  Dry mustard                         2 t  Onion powder
         a  little water
  
  Cut tofu in strips 1/2 inch thick and marinate, then grill and garnish with
  vegetables of your choice.  I like to cut tofu in squares and throw in a
  vegetable stir-fry.  Enjoy! -
  
  From: lagst17+@pitt.edu (Lynne A Gelston).  rfvc Digest V94 Issue #200
  Sept. 17, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
  using MMCONV. 
 

 
 Smoked Cheese Patties

      3 lb Ground beef                              Salt to taste
      1 pk Dry onion soup mix                       Slices of cheddar or -
      1 ts Pepper                                   Velveeta cheese food
 
  Mix all ingredients well and form into THIN patties.  Smoke patties in your
  smoker for 30 minutes.  Sandwich cheese slices between smoked patties and
  crimp the edges.  Lightly grill, salting to taste.  Serve to the family
  hamburger king for further processing, usually rave reviews.
  
  Credit:  Luhr-Jensen
 

 
 Vegetable Kabobs

      1    Small eggplant about 3/4 lb.        2    Medium onions cut in wedges
           - cut into 2" cubes                      - separate wedges into 2-3
      3    Medium carrots sliced 1/2"               - layers each
      8    Small red potatoes                 16    Whole mushrooms
      3    Medium zucchini sliced 1"                Herb marinade (see
      1    Large red or green pepper                - following recipe)
           - seeded and cut into 1" sq.             Salt and pepper to taste
 
  Cook eggplant in 1" boiling water for 3 minutes and drain. Cook carrots in
  1" boiling water until just tender crisp and drain. Cook unpeeled potatoes
  in 1" boiling water for approximately 15 - 20 minutes. Drain and cut in
  half. Place eggplant, carrots, potatoes, zucchini, peppers, onions and
  mushrooms in a large plastic bag.  Add marinade, seal bag well. Refrigerate
  for 2 hours or overnight. Drain vegetables and reserve marinade. Using 8
  metal skewers, thread vegetables, alternating varieties. Place on lightly
  greased grill, over low heat. Cook, turning often, basting with the
  reserved marinade for 10 - 15 minutes, or until vegetables are tender.
   Sprinkle lightly with salt before serving.  Remaining marinade can be used
  again.  It can be refrigerated for up to 2 weeks. NOTE: if wooden skewers
  are used, soak them in water for 15 - 20 minutes before using. This
  prevents the wood from burning.
