BBQ Utopia

Meat is king.

Posts tagged bbq

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PORTER BRAISED THICK RIBS WITH HONEY AND GINGER GLAZE
Thick pork tender loin ribs is on of my all time favorites to put on the grill. Here’s a really tender and nice porter braised version with a sticky, sweet and juicy glaze made of honey, ginger and other good stuff.

INGREDIENTS (about 4 servings)
Ingredients for the braised ribs
4 lbs (ca 1.8 kg) Thick pork tenderloin ribs, cut in manageable sizes
650 ml Fine porter (I used Sierra Nevada Porter for this one)
3 Cloves garlic, peeled and crushed
3 Bay leaves
1 cup Beef stock
1 tbsp Brown sugar
1 tbsp Chinese soy sauce
15 Pink pepper grains
Ingredients for the glaze
1 Cup Thick honey
2 tbsp Chinese soy sauce
Juice from one lime
3 cloves garlic, peeled and minced
2 tsp Dry ginger powder
1 tbsp Worcestershire sauce

PREPARATION
Put all ingredients for the braised ribs (including the ribs of course) in a large saucepan. Make sure the liquid is covering the meat. If not, you might wanna add some water to get them ribs covered.
Put saucepan in on the stove. Let come to a boil and lover the heat so that you can keep an even temperature just below the boiling point. Keep them cooking for 5 hours. And be sure to keep an eye on the pan to avoid it cooking.
After 5 hours, remove ribs carefully from the pan. Let them cool for a while. (The liquid in the pan can be kept and used as pork stock for some other nice dish.)
While the ribs cool down, in a bowl mix ingredients for the glaze.
When the ribs are cool enough to handle with your hands, carefully brush the ribs with the glaze.
Grill ribs carefully on the charcoal grill until they get a nice surface. Turn them often and keep brushing them with the glaze to get a thick and nice sticky surface.

PORTER BRAISED THICK RIBS WITH HONEY AND GINGER GLAZE

Thick pork tender loin ribs is on of my all time favorites to put on the grill. Here’s a really tender and nice porter braised version with a sticky, sweet and juicy glaze made of honey, ginger and other good stuff.

INGREDIENTS (about 4 servings)

Ingredients for the braised ribs

  • 4 lbs (ca 1.8 kg) Thick pork tenderloin ribs, cut in manageable sizes
  • 650 ml Fine porter (I used Sierra Nevada Porter for this one)
  • 3 Cloves garlic, peeled and crushed
  • 3 Bay leaves
  • 1 cup Beef stock
  • 1 tbsp Brown sugar
  • 1 tbsp Chinese soy sauce
  • 15 Pink pepper grains

Ingredients for the glaze

  • 1 Cup Thick honey
  • 2 tbsp Chinese soy sauce
  • Juice from one lime
  • 3 cloves garlic, peeled and minced
  • 2 tsp Dry ginger powder
  • 1 tbsp Worcestershire sauce

PREPARATION

  1. Put all ingredients for the braised ribs (including the ribs of course) in a large saucepan. Make sure the liquid is covering the meat. If not, you might wanna add some water to get them ribs covered.
  2. Put saucepan in on the stove. Let come to a boil and lover the heat so that you can keep an even temperature just below the boiling point. Keep them cooking for 5 hours. And be sure to keep an eye on the pan to avoid it cooking.
  3. After 5 hours, remove ribs carefully from the pan. Let them cool for a while. (The liquid in the pan can be kept and used as pork stock for some other nice dish.)
  4. While the ribs cool down, in a bowl mix ingredients for the glaze.
  5. When the ribs are cool enough to handle with your hands, carefully brush the ribs with the glaze.
  6. Grill ribs carefully on the charcoal grill until they get a nice surface. Turn them often and keep brushing them with the glaze to get a thick and nice sticky surface.

Filed under bbq ribs thick ribs thick pork tenderloin ribs glaze barbecue food recipe brown sugar soy sauce lime ginger honey bay leaves pink pepper garlic

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Red wine marinated leg of lamb

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Everyone knows that red wine and lamb is a perfect match. Precooking the lamb in red wine before putting it on the grill will make it both tender and taste delicious. Here’s a version of leg of lamb precooked in red wine and other great flavors, then rubbed with butter and finally char-grilled.

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Filed under lamb leg of lamb grill grilled barbecue BBQ food recipe garlic red wine wine onion brown sugar salt rosemary broth beef broth

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Pork tenderloin with fig glaze

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This is actually a recipe I was thinking to keep as a secret. It’s a glaze I’m particularly proud of. I’m working on a BBQ sauce version of this as well and will come back to you with that one. But here’s a nice recipe with a pork tenderloin with this great homemade fig glaze. Hope you enjoy!

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Filed under bbq barbecue food recipe pork tenderloin pork glaze fig lime brwon sugar black pepper soy sauce ketchup liquid smoke rum dark rum chipotle chipotle paste onion powder beef broth

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Grilled catfish

I’m really fond of fish and what better way to cook fish than to grill it? Catfish is one of the favorite fishes to put on the grill. Its consistency makes it perfect for grilling and it tastes awesome!

Ingredients (4 servings)

  • 2 lb (ca 900 g) Fresh catfish
  • 2 Cloves of garlic
  • 2 tbsp Finest rapeseed oil
  • Freshly ground black pepper
  • Sea salt

Preparation

  1. Brush catfish with rapeseed oil. Use a fine organic one. It will taste much better and the color is very intense yellow and nice compared to a cheaper alternative.
  2. Cut the garlic gloves in half. Rub catfish with garlic cut surface. Rubbing the fish with the garlic this way gives it a very subtle and smooth touch of garlic which is exactly what you want because you don’t want to take away the great taste of the catfish itself.
  3. Add some freshly ground black pepper and sea salt to the fish.
  4. Then grill the fish until it gets a nice color, about 5 minutes on each side. Don’t be afraid to let it get some nice black stripes from the hot grill.

Serve with a nice coleslaw, Tabasco Chipotle and potatoes of your choice.

Enjoy!

Filed under catfish bbq barbecue garlic sea salt salt black pepper rapeseed oil recipe food

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Grilled chuck steak burritos with roasted cherry tomatoes, sour cream and cilantro

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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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Filed under BBQ barbecue recipe food chuck steak steak beef burrito burritos tex-mex mexican food sour cream cilantro tomatoes tortilla bread onion powder cumin cumin powder black pepper mustard powder strawberry juice

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Paprika and Serrano Chilli rubbed chicken legs

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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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Filed under chicken legs chicken leg paprika chilli chili brown sugar salt onion powder bbq recipe rub rubbed spices spice food barbecue

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Brisket BBQ Utopia Off-Season Style

Ok, the weather isn’t optimal for grilling right now and I admit I’ve cheated a bit on this one. So I call it the Brisket BBQ Utopia Off-Season Style. =)

This is another sweet, salty and rich tasting piece of meat. It’s a crazy tender piece of brisket cooked with pears, pink pepper and other good stuff, then glazed in the oven with fine honey, chilli sauce, lemon peel and black pepper.

INGREDIENTS (2 servings)

  • 1.2 lb (ca 0.55 kg) Salted Beef Brisket
  • 1/2 Onion
  • 1 Ripe Pear
  • 10 Pink Pepper Grains
  • 2 tbsp Soy Sauce
  • 1 tbsp Beef Broth
  • 1 tbsp Brown Sugar
  • 1/2 cup Honey
  • 2 tbsp Heinz Chili Sauce
  • 1 tsp Grated Lemon Peel
  • 2 tsp Freshly Ground Black Pepper

PREPARATION - COOKING THE BRISKET

  1. Chop onion coarsley.
  2. Remove seeds from pear and chop coarsley.
  3. Put onion, pear, pink pepper grains, soy sauce, beef broth and brown sugar in a large pot.
  4. Place brisket in the pot.
  5. Let come to a boil and lower the heat.
  6. Simmer on low heat for about 3-4 hours. Make sure that it doesn’t boil.

PREPARATION - GLAZING THE BRISKET

Time to prepare the glaze!

  1. Set the oven on 450°F (ca 230°C)
  2. Put honey, Heinz Chili Sauce, lemon peel and freshly ground black pepper in a bowl. Mix well.
  3. Put brisket in an ovenproof dish.
  4. Rub brisket with the glaze.
  5. Roast in oven for about 20 mins.

I love to serve this version of the brisket with potato gratin. Enjoy!

Filed under brisket beef beef brisket off-season bbq recipe glaze pear onion pink pepper soy sauce beef broth HEinz Chili Sauce lemon black pepper

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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

  1. Put hoisin sauce, juice of 1/2 lime, garlic, brown sugar and the bitter orange peel in a small saucepan. 
  2. Let it come to a boil and quickly remove it from the stove.
  3. Then let the glaze rest for a while before removing the bitter orange peel and the rest of the garlic.
  4. 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.
  5. Stir gently.

PREPARING THE RUB

  1. Put dried cilantro, cayenne pepper, cumin powder and salt in a bowl.
  2. Mix well.

PREPARING THE MEAT

  1. Rub the chuck steak with the spicy rub mix.
  2. Put the steak on the grill and cook on low heat for about 4 hours. Aim for about 250°F (or ca 120°C).
  3. 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.
  4. Remove the steak after about 4 hours on the grill.
  5. 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!

Filed under bbq barbecue recipef ood glaze rub chuck steak hoisin sauce garlic cayenne pepper cumin sesame seeds brown sugar steak beef lime cilantro

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Stuffed Bell Peppers with Cilantro Sour Cream

Here’s a nice mexican inspired version of the stuffed bell peppers. This one is based on grilled chicken, rice, green bell peppers and lots of good flavours. Enjoy!

INGREDIENTS (4 servings)

  • 1 1/2 lb (ca 680 g) Grilled Chicken (preferrably charchoal grilled filets)
  • 4 big Green Bell Peppers
  • 4 Tomatoes
  • 1 1/2 cups (ca 3,5 dl) Boiled Long Grain Rice
  • 1 Onion
  • 1 Jalapeño
  • 1 tbsp Cummin Powder
  • 1 tbsp Smoked Paprika Powder
  • 1 tbsp Salt
  • 1 tsp Freshly Ground Black Pepper
  • 1 tbsp Freshly Chopped Parsley
  • 1/4 cup (ca 4 tbsp) Freshly Chopped Cilantro Leaves
  • 1/2 cup (ca 1,2 dl) Grated Cheddar Cheese
  • 2 cups (ca 4,5 dl) Sour Cream
  • Another 2 tbsp of Freshly Chopped Cilantro Leaves
  • Nachos

PREPARATION

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Chop tomatoes and put in a baking dish.
  3. Cut bell peppers lengthwise and remove seeds and membranes. Arange peppers on tomatoes with the hollow sides facing upwards.
  4. In a bowl, mix finely chopped grilled chicken, chopped onion, boiled rice, finely chopped jalapeño (with or without seeds), cummin powder, smoked paprika powder, salt, freshly ground black peppers, freshly chopped cilantro leaves and freshly chopped parsley.
  5. Bake 1 hour in the preheated oven (or until peppers are soft and tender). Pour some of the tomatoe juices over the tomatoes every 15 minutes.
  6. Serve with nachos and a mix of the sour cream and another 2 tbsp of freshly chopped cilantro leaves mixed finely. Nom nom nom!!!

Filed under bbq chicken mexican food bell peppers cilantro parsley cumin onion rice sour cream nachos

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Black Caramel Steak Sauce

This is a great sweet, sticky and just enough sour steak sauce perfect for any beef.

INGREDIENTS (about 2-4 servings)

  • 1 cup (ca 2,4 dl) Balsamic Vinegar
  • 2 tbsp Brown Sugar
  • 1 tbsp Red Wine Vinegar
  • 1 tbsp Chinese Soy Sauce
  • 1 tbsp Concentrated Blackcurrant Juice
  • 1 tsp Lime Juice
  • 1 clove garlic, crushed
  • 1 Bay Leaf
  • 10 Pink Pepper Grains

PREPARATION

  1. Put all ingredients in a sauce pan.
  2. Let it come to a boil and cook pretty intense for about 5 minutes to reduce the sauce to a nice thick reduction.
  3. Remove the crushed garlic and the bay leaf.
  4. Drizzle the sauce over meat just before serving.

Tip: Don’t reduce the sauce too much or it might become too sticky. In that case, add some more balsamic vinegar and stir until the sauce gets a good consistency.

Filed under bbq dinner food meat recipe sauce steak steak sauce balsamic vinegar red wine vinegar garlic lime soy sauce brown sugar bay leaf pink pepper