BBQ Utopia

Meat is king.

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Red wine marinated leg of lamb


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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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


  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.


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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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


  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