What could be better than cooking on the BBQ? Easy clean-up, and very little dishes. There is no right time of the year to BBQ at this house. I turn mine on more than the oven or stove-top, cooking on the grill at least 4 times a week – all year round. In the heat of the summer it’s almost every day, I’ll even BBQ a pie! It’s easy to master and in my household the grill is run by ME…that’s right a female – we are totally capable you know 😉

In this section I’m just trying to put the idea’s out there, not so much the recipe’s and hopefully get you into Grill Master shape!

Golden Rule (for me) is to lightly brush vegetables in a good olive oil or a light salad dressing before putting them on the grill. Mushrooms will always do better when you marinade them for a few hours before hand. Steak is easy. I usually put a good rub into it like Montreal Steak Spice and then grill on high with the lid closed 4 to 5 minutes a side gets you a nice Medium Rare steak. Anyone who likes their steak well done, does not eat at my house!

Baby Potato’s rubbed with Olive Oil, Garlic, Rosemary, S&P – only take about 10 minutes a side (only turning once). They get a nice char on the outside and snap when you bite into them with a sticky mash texture inside. Mmm.

I never marinate steak – like I said, I only use Montreal Steak Spice. A marinade changes the texture of your steak as well as the flavor – a good steak like Tenderlion should never need to be marinated. Save the marinade for a cheaper cut of steak! Your cuts of steak should always be over 1″ thick, I cut them into 1.5″ steaks. Always let them rest for 5 to 7 minutes before you serve them.

A whole dinner on the BBQ – Veggie Skewers marinated in Zesty Italian dressing with Chili, Lime & Salt rubbed Pork Loin Chops and a tin of Scalloped Potatoes with Cream Cheese.

Tinfoil Dinners – A favorite around here! Gather up those veggies in the fridge, chop them up sprinkle with seasoning, a tbsp of oil or butter and a dash of water if you want them steamed a bit. Wrap up tight in tinfoil and place on the grill. They should only take about 15 minutes.

There’s the tinfoil wrapped veggies from above. All of this was cooked on the BBQ – Steak, Roasted Whole Beet (wrap up like a potato in tinfoil with nothing else in it and BBQ for a half hour, turning it over once) and  sliced Potato’s.

Sliced Potato’s don’t take as long on the BBQ of course and you can add different flavors to them. Try brushing on a concoction of Olive Oil, Oregano, freshly squeezed Lemon, Garlic and S&P. Grill until they are fork tender. Always leave the peeling on – it’s the most nutritious part!

My Husbands Mother was Estonian – so once in a Blue Moon I have to make him Blood Sausage. I spend 5 minutes putting it together – look how simple it is? Sliced onion on the bottom, wrapped in thick bacon and topped with onion. Wrap tightly in tinfoil and BBQ on med-high for 20 minutes a side, and hubby has an awesome little meal that he thinks took me forever to create!

Here’s a full meal deal I like to create when were camping. You can even wrap them up at home and throw them on the BBQ or fire pit on the first night as your usually busy all day unpacking and getting camp ready. It’s a great meal. Start with a sheet of tinfoil (always use heavy gauge) Sliced onions on the bottom, followed by sliced potatoes and then carrots, fresh uncooked corn on the cob and frozen pea’s. Top with a homemade hamburger patty that you have stored in the freezer for convenient times like these! Mix 1 package of soup mix with  1/2 cup of water, add 1 tbsp of olive oil, 1/2 tsp of garlic powder, 1/2 tsp of pepper, and 1 tsp oregano. (this is enough liquid to make 2 tinfoil dinners) then pour half the liquid over your ingredients. Wrap tightly and cook it over a fire or BBQ grill for 30 minutes. Allow to cool for 5 minutes and then enjoy it right out of the tinfoil using a paper plate for support. NO DISHES!

Here’s a BBQ short Rib dinner. These ribs were done with a rub but put directly on the BBQ without the tinfoil. Steamed Corn in the Husk and grilled marinated vegetables with a large Yam done in tinfoil. If you wrap the Yam in tinfoil like this it will steam cook, and you can spoon it out of the tinfoil like pre-mashed Yam.

BBQ’d Plums make an excellent dessert. Slice them about 1/2 inch thick and lay them on a tray, brush them with olive oil, sprinkle brown sugar, cinnamon and clove on them and BBQ on high for 2 minutes a side. Serve them hot with blueberries and ice cream. I added some drizzle mix of sugar water with cinnamon and clove.

Rack of Lamb – don’t be intimidated, it’s easier than you think. This is where a marinade comes into play as I don’t really like the meat tasting too gamey. I used the basic Greek Rub of Olive oil, lemon as well as the lemon zest, Rosemary, Garlic, S&P and marinated it in that all day in the fridge. I BBQ’d on medium-low heat for about 15 minutes a side. Let them sit in tinfoil for 10 minutes before serving and the center of the loin was a beautiful medium pink.

Grill everything, Carrots, Endives, and the Corn is to die for! Make sure you buy fresh corn with the ears wrapped tightly around the corn. Cut the tip on the top off, soak them in water for an hour before grilling. Put them right on the Grill in husks, they will steam beautifully inside, turn every few minutes and they only take about 15 minutes in total on the grill. You’ll never boil corn again!

Ribs are my specialty, and baby backs are the only way to go! I make a rub….here the recipe for enough rub for one baby back rib (make a large batch and keep in in a container);
3 tbsp of chili powder, 1 tbsp of mustard powder, 1 tbsp of onion powder, 1 tbsp of garlic powder, 1 tbsp of dill powder, 1/2 tsp of Cayenne Pepper, 1 tsp of salt, 1 tbsp of Paprika, 1 tsp of Cinnamon, 1 tsp of sugar. Wash your rib, remove the membrane skin from the underside of the rib. Pat dry with paper towel. Rub the rib into the meat, coat the whole thing – both sides. Wrap rib in tinfoil and BBQ on high 20 minutes a side. Bring the meat into the house unwrap from the tinfoil and place it on a tray. Brush lightly with a really good BBQ sauce, and then back to the BBQ to grill it on high again for 4 minutes per side. They will be fall off the bone tender because of the high steaming action that took place earlier. They are the best ribs ever!

It’s very important to de-bone and flatten the breast for even cooking and leave the skin on for tenderness. The skin gets a nice and crispy. Pat your chicken dry and use the same rub as the ribs. BBQ on Medium for 6 – 8 minutes a side. This breast is a great addition for your salad. As shown in the photo below.

Spicy Chicken Breast with Grilled Fruit Salad. The spicy heat of the chicken is cooled by the sweet fruit and mesculin mix. A great mix of flavor.

2 Responses to BBQ

  1. Rose says:

    nice photographs of your cooking skills.


  2. I would love to know how you BBQ a pie. It sounds fun and tasty.

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