BBQ Utopia

Meat is king.

Posts tagged dinner

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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


  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

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Bourbon Teriyaki Chicken Wings

Here’s a nice touch on the grilled chicken wings, chicken wings marinated in a rich, sweet and salty sauce grilled to perfection.

INGREDIENTS (2 generous servings)

  • 2 lb (ca 0.9 kg) Chicken Wings
  • 1/2 cup (ca 1,2 dl) Teriyaki Sauce
  • 1/2 cup (ca 1,2 dl) Bourbon (I use Jim Beam)
  • 1 tbsp Freshly ground black pepper
  • 1 tbsp Chipotle Paste
  • 1 tbsp Tomato Paste
  • 1 tbsp Corn Oil


  1. Put all ingredients for the marinade in a bowl (that’s all ingredients listed above except the chicken wings of course). Mix well with a fork.
  2. Put chicken wings in a plastic bag or a bowl. Pour the marinade over the wings. Marinate for at least 2 hours.
  3. Put the chicken wings on the grill above the charcoal to get some nice colour. A minute or so on each side would be enough. And keep the marinade!
  4. After all wings have a nice colour, put them aside on the grill to continue with some nice indirect barbecuing. Keep brushing the wings with the marinade every 5 minutes or so and keep turning them. Put the lid on the grill between the brushings. Keep doing this for about 1 hour and you’ll have juicy perfect bourbon teriyaki chicken wings!

Perfect as dinner or as a really good snack.

Filed under bbq bourbon chicken chicken wings dinner food grilling teriyaki teriyaki sauce recipe

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Mint and Garlic Lamb Roast

As some of you might already have figured out lamb is one of my favorite kinds of meat to put on the grill. Yummy! The lamb roast is an excellent piece of meat to grill. Here’s a version of grilled whole lamb roast with a juicy marinade of mint, garlic, lemon and other good stuff.

INGREDIENTS (4 servings)

  • 2 lb (ca 9 hg) Lamb Roast
  • 20 Mint Leaves
  • 2 cloves of Garlic
  • 1/2 Lemon
  • 1 cup (ca 2,4 dl) Balsamic Vinegar
  • 1/2 cup (ca 1,2 dl) Olive Oil
  • 2 tbsp Sea Salt
  • 1 tbsp White Sugar
  • 1 tsp Freshly Ground Black Pepper


  1. Chop mint leaves. Grate the garlic. Put chopped mint, garlic, peel and juice of the lemon, balsamic vinegar, olive oil, sea salt, sugar and black pepper in a bowl and mix well.
  2. Put lamb roast in a bowl and add the marinade. Gently rub the marinade into the roast.
  3. Put roast on grill directly over the heat to get some nice surface. A minute or two on each side will be good enough. Keep the marinade.
  4. Then move the roast to the side. Put a meat thermometer into the thickest part of the roast. Close the lid.
  5. Brush the meat with the marinade every once in a while. And keep turning the roast.
  6. The roast is perfect when the temperature of the meat is 140 degrees F (or 60 degrees C).

Serve with potatoes, salad and a nice tsatsiki.

Filed under bbq grill lamb lamb roast food recipe dinner lemon mint mint leaves garlic balsamic vinegar

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Oven-baked fries

This might seem a bit trivial. But I’ve eaten way too much fabric made crap fries lately. This is how to make your own fries in the oven. Piece of cake!

INGREDIENTS (4 servings)

  • 8 Big potatoes
  • 4 tbsp Corn oil
  • 2 tbsp Sea salt


  1. Slice potaoes until you get the size you like the best. 
  2. Mix potato-slices with corn oil and sea salt. You’ll get the best result if you gently rub the oil and salt with you hands into every single slice of potato.
  3. Bake the prepared potaoes in the oven at 450 °F (about 230 °C) until potaoes get a nice brown surface.

Filed under fries food dinner potatoes potato sea salt corn oil

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Homemade cajun seasoning

Are you eager to try a kind of exotic version of Cajun seasoning? Here’s a really nice one perfect for a pulled pork. Or why not just try it in a stew?


  • 1 tsp Coriander seeds
  • 1 tsp Cumin
  • 1 tsp Smoked paprika powder
  • 1 tsp Carnation
  • 1 tsp Cinnamon
  • 1 tsp Dried ginger
  • 1 tsp Mustard powder
  • 1 tsp Freshly ground black pepper
  • 1 tbsp Sea salt
  • 2 tsp Oregano
  • 1 dried Chili


  • 2 Cloves of garlic
  • 3 tbsp Tomato paste
  • 2 tbsp Ketchup
  • 1 Lemon (juice and peel)
  • 1/2 cup (ca 1 dl) Raisins


  1. Prepare the dry ingredients. Put all dry ingredients in a mortar (or a mixer if you don’t have a mortar). Mix all dry ingredients until you get a fine nice even mix of spices. Make sure all seeds are crushed to get the most out of all delicious flavors.
  2. Prepare the wet ingredients. Mince the raisins and cloves of garlic. Grate the peel and press out all the juice from the lemon. Mix raisins, garlic and lemon with the rest of the wet ingredients.
  3. Mix the prepared dry and wet ingredients until you get that nice seasoning paste. Exploding with flavors!

Put seasoning on pork and cook as you like. I usually rub the top of a pork tenderloin and cook in an ovenable pot in the oven at 210 °F (100 °C) for 5-7 hours together with big chunks of tomatoes and pears.

Filed under food cajun seasoning cajun seasoning spices meat pork dinner recipe pulled pork

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BBQ lamb chops

Here’s a classic version of the BBQ lamb chops. Lamb is all about quality and is often very easy to prepare. So you’d better spend that extra $$$ and get a fine piece of lamb. This version of the bbq lamb chops will be prepared and ready to serve in about 15 minutes. 


  • Lamb chops
  • Olive oil
  • Sea salt
  • Freshly ground black pepper


  1. Brush the lamb chops with olive oil on both sides.
  2. Add sea salt and freshly ground black pepper on both sides as well.
  3. Put lamb chops on the grill. Grill them for about 5 minutes on each side.

Serve lamb chops with your favorite sauce and potatoes of your choice. Very easy to prepare and sooooo good!

Filed under bbq lamb chops recipe food dinner lamb

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Leg of lamb with fresh thyme, garlic and anchovies.

This is definitely one of my favorites. It’s very easy to prepare but takes quite a while to cook.


  • Leg of lamb
  • 5-10 Cloves of garlic
  • 5-10 anchovies
  • Fresh thyme
  • ¼ cup (0,5 dl) of Rapeseed oil
  • Sea salt
  • Black Pepper


  • 2 cups (ca 4 dl) Yoghurt
  • 1 Clove of garlic
  • 2 tbsp Honey

Take your leg of lamb and put it in a roasting pan. Make about 10-20 holes throughout the leg with a sharp thin knife. In each hole, add in a half garlic clove, a half anchovies and a thin sprig of thyme. Then brush the leg with rapeseed oil. Add freshly ground Black Pepper, sea salt and chopped fresh thyme.

Set the oven at about 210°F (or 100°C). Put the roasting pan with the prepared leg of lamb in the middle of the oven. Bake for about four hours. Brush the leg with the juices every half hour. You can add some water to get some more liquid into the pan. During the last 5-10 minutes set the oven at a high heat to get this nice crispy surface of the lamb.

Prepare the yoghurt sauce while the lamb is being cooked. Mix yoghurt with honey and a minced clove of garlic. Put in fridge until the lamb is done.

Serve the lamb with your choice of potatoes and the yoghurt sauce.

Filed under dinner food lamb leg of lamb roast recipe thyme resemary garlic anchovies