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Grilling Recipes

 

Backyard Barbecued Chicken

This recipe is from "Emeril at the Grill" by Emeril Lagasse.
Makes 6 to 8 servings
8 whole chicken leg quarters, Salt and freshly ground black pepper, to taste, 2 cups of BBQ Sauce
 
Directions
1. Preheat a grill to medium-low, and brush the grate with oil.

2. Season both sides of the chicken legs with salt and pepper. Place the chicken on the grill, skin side down, and cook, adjusting the chicken's position and turning the pieces occasionally, until it appears to be about halfway cooked, about 15 minutes. Then use a basting brush to brush the chicken legs with the barbecue sauce, and continue to cook, turning the pieces frequently and reapplying barbecue sauce each time the chicken is turned, until it is cooked through and an instant-read thermometer inserted into the thickest part registers 160 to 165 degrees, 15 to 20 minutes. Serve the chicken hot or warm

 

Perfect Grilled Steak

For juicy meat and a great crust, choose a thicker cut such as rib eye. Because this type of steak takes longer to cook, it will have time to develop a nice sear.
Makes 2 to 3 servings
1 porterhouse, flank, or rib-eye steak, 1 3/4 pounds and 1 1/2 inch thick, Coarse salt and ground pepper

 

Directions

1. Heat grill to medium-high; clean and lightly oil hot grates. Generously season steak with salt and pepper.


2. Grill steak 8 minutes, rotating 90 degrees halfway through. Flip steak and cook 8 minutes more for medium-rare (a thermometer inserted horizontally into center of meat should register 125 degrees), rotating again halfway through. Let rest 8 to 10 minutes before serving

 

 

  Pork Ribs
For spicier ribs, coat them with your favorite chile rub before wrapping in foil and baking.
Makes 4 servings
2 slabs (about 1 to 1 1/2 pounds each) baby-back pork ribs, Coarse salt and ground pepper, Vegetable oil, for grates, 1/2 cup BBQ sauce

 
Directions
1. Preheat oven to 400 degrees. Season ribs all over with salt and pepper. Stack slabs on a large piece of heavy-duty foil; seal tightly, and place on a rimmed baking sheet. Cook until meat is fork-tender, about 1 1/2 hours


2. Heat grill to medium-high; lightly oil grates. Remove ribs from foil (discard foil); brush with sauce, coating rounded side well. Grill until nicely browned, 3 to 4 minutes. Serve with more sauce



 
 

Grilled Peaches with Sweetened Sour Cream

If a peach has cuts or tan spots, or if it's rock-hard or mushy, don't buy it. Color has more to do with variety than ripeness. Peaches that are tinged with green, however, are usually underripe.
 

Grilled Peaches:

4 peaches, 2 tablespoons melted unsalted butter
Heat grill to medium-low, Halve and pit peaches; brush both sides with butter, Place peaches on grill; cover grill, and cook until charred and softened, 4 to 5 minutes per side
Makes 4 servings
1 recipe Grilled Peaches, 1/2 cup sour cream, 1 tablespoon light-brown sugar, 1 cup crushed amaretti cookies
 
Directions
1. Prepare Grilled Peaches; set aside. In a small bowl, whisk together sour cream and 1 tablespoon light-brown sugar.

2. Spoon mixture over peaches; sprinkle with crushed amaretti cookies

   
   
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Office: 02 662 6665, 02 662 6437 Fax: 02 662 6436
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