Posts tagged recipe
Posts tagged recipe
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
Ingredients for the glaze
Here’s a nice grilled vegetable sidedish for your bbq. Grilled zucchini marinated in olive oil, lemon juice, lemon peel, garlic, honey, red wine vinegar, salt and peppar.
Seven years ago I ate one of the best pulled pork sandwiches I’ve eaten in my whole life. It was in Chattanooga, Tennessee. I don’t remember the name of the place but it was served by a tiny old dude with long hair in a white and orange food wagon. I guess he was the owner. The meat was so tender and juicy and had a perfect rich taste to it. Since then I’ve been experimenting with different versions of pulled pork sandwiches. This one is definitely one of the best I’ve done so far. It’s a sweet, juicy and piquant pulled pork sandwich with a hot chili sour cream topped with lots of fresh cilantro.
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.
Tzatziki is a great Greek yoghurt-based garlic sauce I love to serve with most grilled meat dishes. This is a nice classic version with grated cucumber, garlic, olive oil, freshly sqeezed lemon juice, chopped leaf parsley and some salt and pepper.
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!
Here’s a great tasting snack. Very easy to make. Salami, tomato and cheese has always been a favorite combo. Putting it on the grill in a sandwich will just make it even better!
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!
Serve with a nice coleslaw, Tabasco Chipotle and potatoes of your choice.
Here’s one of my recent favorites. This bbq rib-eye in Korean marinade is so damn good with this perfectly balanced salty, sweet, nutty and piquant marinade (for my swedish friends, rib-eye=entrecôte). And it’s very easy to make!
You need advice on what to do with leftover bbq pork ribs? Well, here’s one damn delicious thing you could do. Leftover bbq pork ribs sandwiches with coleslaw.
Well, what can I say. I love those tender pork ribs where the meat just falls right off the bones. With this nice hot, sweet and sour apricot glaze made of fresh apricots you’ll be in barbeque heaven!
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!
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.
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)
PREPARATION - COOKING THE BRISKET
PREPARATION - GLAZING THE BRISKET
Time to prepare the glaze!
I love to serve this version of the brisket with potato gratin. Enjoy!
Ginger and mustard rib glaze
Here’s a nice and simple glaze perfect for the christmas ribs. It’s sweet, sour, salty and spicy! I prefer the thick pork ribs for christmas but the glaze works fine with any kind of ribs.
INGREDIENTS (enough for 2 lb/ca 1 kg)