BBQ Utopia

Meat is king.

Posts tagged lemon

1 note

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

2 notes

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

PREPARATION

  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

0 notes

Grilled Fish Kebab

Who doesn’t love the smell of grilled fish in the afternoon?! Well, I certainly do. One of my favorite bbq fish dishes is the grilled fish kebab. You can make this with any kind of firm (cause you don’t want the fish to fall apart on the grill) fish fillet. Try for example tuna, monkfish, halibut, salmon or catfish. This time I’ve used fresh salmon and catfish fillets.

INGREDIENTS (4 servings)

  • 1 lb (ca 4,5 hg) Fresh catfish fillet
  • 1 lb (ca 4,5 hg) Fresh salmon fillet
  • 1 cup (or 2,4 dl) Extra virgin olive oil
  • 1 Lemon (juice and peel)
  • 1/2 cup (or 1 dl) Fresh parsley
  • 1/2 cup (or 1 dl) Fresh tarragon
  • 2 tbsp Sea salt
  • 1 tbsp Finely ground white pepper

PREPARATION

  1. Put olive oil, juice+peel of 1 lemon, sea salt, white pepper and finely chopped parsley and tarragon in a bowl. Mix well.
  2. Cut fish fillet in 2 inch (or 5 cm) cubes.
  3. Put fish and marinade in a large bowl. Gently rub fish with marinade. Put in fridge for 1-2 hours.
  4. Put the marinated fish on skewers (either steel ones or soaked tree skewers). Keep the marinade.
  5. Grill the fish until done (5-15 minutes depending on size, heat and how you prefer them). Keep turning them every once in a while and don’t forget to brush them regularly with the marinade.

Serve with your choice of potatoes and vegetables.

Filed under bbq catfish fish herbs kebab lemon recipe salmon skewers food

1 note

BBQ Lemon and Orange Turkey Breast

Don’t you just love the smell of citrus and grilled meat from chicken or turkey in the summer! Here’s the perfect BBQ lemon and orange turkey breast.

INGREDIENTS (4 servings)

  • 2 lb (ca 9 hg) Turkey breast (1 breast would be about 1 lb)
  • 1 Orange
  • 1/2 Lemon
  • 1 inch (ca 1 tbsp) Fresh ginger
  • 1 Clove of garlic
  • 2 tbsp Honey
  • 2 tbsp Corn oil
  • 2 tsp Sea salt
  • 1 tsp Freshly ground black pepper
PREPARATION
  1. Put juice and grated peel of the orange and lemon in a bowl. Tear ginger and garlic into the bowl. Add rest of the ingredients and mix well.
  2. Put turkey breast(s) and marinade in a plastic bag and let it rest in the fridge for a couple of hours.
  3. Grill turkey until well done (cooking time depends on method of course but count for about 40-60 minutes). And be sure to save that marinade and keep brushing the turkey every 5 minutes. I prefer indirect heat on a charcoal grill with the lid closed. And some soaked chips of Texas mesquite to get a nice smoky taste.

Filed under bbq citrus marinade recipe turkey turkey breast orange lemon ginger garlic