St. Petersburg Times Online: Taste

Weather | Sports | Forums | Comics | Classifieds | Calendar | Movies

BBQ Rx

By Times staff

© St. Petersburg Times, published June 27, 2001


Tangy Grilled Beef

Tangy Grilled Beef

1 10.75-ounce can condensed tomato soup

2 tablespoons brown sugar

2 tablespoons lemon juice

2 tablespoons vegetable oil

1 tablespoon Worcestershire sauce

1 teaspoon garlic powder

1/4 teaspoon dried thyme

1-1/2 pounds beef top sirloin steak

* * *

Preheat grill for medium heat. In a small bowl, mix together soup, sugar, lemon juice, oil, Worcestershire, garlic powder and thyme.

Place steak on lightly oiled grill rack over medium hot heat. Grill for 6-10 minutes, uncovered, turning once. Brush often with soup mixture. When done, allow to rest a few moments off the heat.

Transfer remaining sauce to a small saucepan and heat to boiling. Serve with steak. Serves 6.

Source: http://www.about.com.

Pantry Pork Chops

Marinade:

1/4 cup plus 1 tablespoon fresh lemon juice

3 tablespoons soy sauce

1 tablespoon extra-virgin olive oil

1/2 teaspoon light brown sugar

1/4 teaspoon chopped fresh rosemary

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

* * *

Chops:

4 pork rib chops, EACH about 1-1/4 inches thick

* * *

In a medium bowl whisk together marinade ingredients.

Place chops in a large, resealable plastic bag and pour in marinade. Press air out of bag and seal tightly. Turn bag to distribute marinade, place in a bowl, and refrigerate 20-30 minutes.

Remove chops from bag and discard marinade. Allow to stand at room temperature 20-30 minutes before grilling.

Sear chops over direct high heat 6 minutes, turning once halfway through searing time. Continue grilling over indirect medium heat until juices run clear, 6-8 minutes. Season with salt and pepper. Serve warm.

Serves 4.

Source: "Weber's Big Book of Grilling" by Jamie Purviance and Sandra S. McRae (Chronicle Books, 2001).

N'awlins Barbecue Shrimp

Marinade:

6 tablespoons unsalted butter

2 teaspoons minced garlic

1 tablespoon fresh lemon juice

2 teaspoons finely chopped fresh thyme

2 teaspoons paprika

1/2 teaspoon kosher salt

1/4 teaspoon cayenne pepper

1/4 teaspoon turmeric

Shrimp:

32 large shrimp (about 1-1/2 pounds), in shells

* * *

To make marinade, melt butter in a small saute pan over medium heat. Add garlic and cook, stirring occasionally, until soft, 2-3 minutes. Remove from heat and add remaining marinade ingredients. Stir and allow to cool to room temperature.

Using a sharp knife, split open back of each shrimp and devein it. Place shrimp in a large, resealable plastic bag and pour in marinade. Press air out of bag and seal tightly. Turn bag to distribute marinade, place in a bowl and refrigerate 20-30 minutes.

Remove shrimp from bag and discard marinade. Grill over direct high heat until shrimp are just opaque in center and firm to touch, 2-4 minutes, turning once halfway through grilling time. Remove from grill and serve warm or at room temperature with rice, if desired. Serves 4.

Source: "Weber's Big Book of Grilling" by Jamie Purviance and Sandra S. McRae (Chronicle Books, 2001).

Firehouse Barbecue Chicken

1/2 cup ketchup

1/4 cup orange marmalade

1 tablespoon vinegar

1/2 teaspoon celery seed

1/2 teaspoon chili powder

1/4-1/2 teaspoon bottled hot pepper sauce

1 2-1/2- to 3-pound broiler-fryer chicken, cut up

* * *

For sauce, in small bowl stir together ketchup, marmalade, vinegar, celery seed, chili powder and hot pepper sauce.

Grill chicken, bones sides down, over medium, indirect heat for 50-60 minutes or until meat thermometer registers 180 degrees. Brush occasionally with sauce during the last 10 minutes of cooking.

Heat any remaining sauce until bubbly and serve with chicken.

Serves 4.

Source: "Simply Perfect Grilling," a Better Homes and Gardens special interest publication, 2001.

Ratatouille on a Skewer

1 small eggplant, peeled if desired, and cut into 1-inch chunks

2 medium zucchini, cut into 1-inch chunks

2 green and/or yellow sweet peppers, seeded and cut into 1-inch pieces

2 small onions, peeled and quartered

1/2 cup French dressing

1/4 cup grated Parmesan cheese

1/4 cup fine dry bread crumbs

16 cherry tomatoes

* * *

Alternately thread eggplant, zucchini, pepper and onion pieces on 8 skewers. Brush with salad dressing. Combine Parmesan cheese and bread crumbs; place on a piece of waxed paper. Roll kebabs in crumb mixture to coat lightly.

Grill over medium heat, uncovered, for 10-12 minutes, turning frequently, until zucchini is crisp-tender. Place 2 tomatoes on the end of each skewer for the last 2 minutes of grilling. Serves 8.

Source: "Simply Perfect Grilling," a Better Homes and Gardens special interest publication, 2001.

Paradise Grilled

Glaze:

3/4 cup fresh orange juice

1 tablespoon honey

1 tablespoon fresh lime juice

2 teaspoons cornstarch

Pineapple:

4 slices fresh pineapple, EACH about 1/4-inch thick

1 teaspoon cracked dried green peppercorns OR cracked black peppercorns

4 scoops vanilla ice cream

* * *

To make glaze, in a small saucepan combine glaze ingredients and whisk until smooth. Bring to a boil over medium-high heat and cook until thickened, 1-2 minutes. Keep glaze warm or reheat when ready to serve.

Season both sides of pineapple slices with peppercorns. Grill over indirect medium heat until well-marked, 6-8 minutes, turning once halfway through grilling time. Serve each pineapple slice with a scoop of ice cream and some of glaze drizzled over top. Serves 4.

Source: "Weber's Big Book of Grilling" by Jamie Purviance and Sandra S. McRae (Chronicle Books, 2001).

Dry Rub for Meat

1 tablespoon paprika

2 teaspoons granulated garlic

1 teaspoon thyme leaves

2 teaspoons rosemary

1 teaspoon black pepper, coarse

1/4 teaspoon cayenne pepper

* * *

Mix ingredients together and rub on meat before grilling.

Source: Chef John Pivar, Renaissance Vinoy Resort and Golf Club.

Marinade for Chicken

2 tablespoons garlic, chopped

1 tablespoon fresh thyme, chopped

1 tablespoon fresh basil, chopped

1/4 teaspoon black pepper, coarse

1/4 teaspoon paprika

1/4 cup olive oil

* * *

Mix all ingredients together. Marinate chicken for 2-4 hours.

Source: Chef John Pivar, Renaissance Vinoy Resort and Golf Club.

© Copyright, St. Petersburg Times. All rights reserved.