Here’s a nice burrito for you. Slowly barbecued chuck steak with a spicy homemade rub served in a tortilla bread with roasted cherry tomatoes, sour cream and chopped fresh cilantro leaves. Exploding with flavours and juicy as if there where no tomorrow!
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Here’s an easy and really nice aromatic and sweet dry rubbed version of the grilled chicken legs. The Serrano chilli is perfectly balanced with it’s semi hot, sweet, aromatic and almost smoky character. Together with the paprika and the brown sugar you will get delicious and crisp chicken legs.
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Chuck steak with hoisin and sesame glaze
Ok, it’s been a while. This time of the year you don’t get many chances to barbecue. And afterall, I live in rainy Sweden. But here’s a damn good one! It’s an asian inspired beef chuck steak at it’s best. Tender as hell and exploding with flavours.
INGREDIENTS (~4 servings)
- 1 tbsp Dried Cilantro Powder
- 1 tbsp Cayenne Pepper Powder
- 1 tbsp Cumin Powder
- 1 tbsp salt
- 1.5 cup (ca 3.5 dl) Hoisin Sauce
- 1/4 cup Roasted Sesame Seeds
- 1/2 Lime
- 1 clove garlic, peeled and crushed
- 1 tsp Brown Sugar
- 1 inch Dried Bitter Orange Peel
- 1.8 lb (ca 800 g) Chuck Steak
PREPARING THE GLAZE
- Put hoisin sauce, juice of 1/2 lime, garlic, brown sugar and the bitter orange peel in a small saucepan.
- Let it come to a boil and quickly remove it from the stove.
- Then let the glaze rest for a while before removing the bitter orange peel and the rest of the garlic.
- Add the roasted sesame seeds. If you only find unroasted sesame seeds, put them in a dry pan and roast until they get a nice brown color.
- Stir gently.
PREPARING THE RUB
- Put dried cilantro, cayenne pepper, cumin powder and salt in a bowl.
- Mix well.
PREPARING THE MEAT
- Rub the chuck steak with the spicy rub mix.
- Put the steak on the grill and cook on low heat for about 4 hours. Aim for about 250°F (or ca 120°C).
- Brush the steak with the glaze now and then. Use about half of the glaze for brushing the steak while grilling and keep the rest of the glaze for serving. I grilled the meat for 1 hour before started brushing the meat with the glaze.
- Remove the steak after about 4 hours on the grill.
- Slice the steak into thin slices and drizzle the rest of the glaze on the meat.
Serve with rice or noodles and vegetables of your choice, for example a fresh salad or stir-fried mixed vegetables. Enjoy!
Supertender Pork Baby Back Ribs
Sometimes you wanna make those perfect pork baby back ribs but you simply don’t have the time to stand in front of the grill the whole day. Don’t get me wrong, I love doing that, but I also love some juicy super tender ribs after a good day at work. Here’s how I make my pre-cooked then grilled ribs.
- Pork Baby Back Ribs, count for about 1 lb (or 4,5 hg) per person
- 2 Cloves garlic
- 2 Bay leaves
- 10 Black peppercorns
- 1 tbsp Corn oil
- 1 tbsp Liquid smoke
- 1 tsp Salt
- 1 Cube Beef bouillion (or the like)
- Put ribs in a large sauce pan and cover with water.
- Add all ingredients.
- Let ribs start to cook and immediately turn the heat of. Leave ribs in the hot/warm water in pan on stove for 5-8 hours.
- After 5-8 hours, gently pour off the water and put the ribs in a bowl. Brush ribs with glaze of your choice. I use my Chili and maple syrup glaze.
- Either start grilling the ribs immediately or put them in the fridge until it’s time to grill them.
- Gently put ribs on the grill directly over the heat to get a nice surface. Then move them to the side and keep grilling them indirectly for a while.
Tip: I usually cook my ribs just before I go to bed and pour off the water the next morning and put them in the fridge.
Serve with grilled vegetables and coleslaw.