Summer Barbecue Recipes
Beef “Pops” with Pineapple
- 1 1/2 pounds beef fillet, cut into 3/4-inch cubes (about 40 cubes),
- 1 (2-pound) pineapple, cut into 3/4-inch pieces (about 40 pieces),
- 20 (8-inch) wooden or bamboo skewers, soaked in water for 30 minutes,
- Salt and freshly ground black pepper
Place the beef in the medium bowl with the parsley sauce. Toss well until the beef is coated with the mixture. Cover and refrigerate for 3 hours. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Thread the skewers starting with a piece of pineapple, then a cube of beef. Repeat with another piece of pineapple and another cube of beef. Continue with the remaining skewers. Grill the skewers for 2 to 3 minutes each side (for medium rare) or until desired doneness. Season with salt and pepper. To serve, arrange the Beef Pops on a serving platter.
- 3 Avocados; halved, seeded & peeled
- 1 Lime; juiced
- 1/2 tsp Kosher salt
- 1/2 tsp cumin
- 1/2 tsp cayenne
- 1/2 medium onion; diced
- 1/2 jalapeno; seeded & minced
- 2 tomatoes; diced
- 1 tbsp fresh cilantro; chopped
- 1 clove garlic; minced
In a large bowl toss avocados with the lime juice. Drain, reserve the lime juice. Using a potato masher add kosher salt, cumin, and cayenne and mash. Then, fold in onion, jalapeno, tomatoes, cilantro, and garlic. Add 1 tbsp of lime juice. Let sit at room temperature for 1 hour, serve.
Best Ever BBQ Ribs
Preheat oven to 350°. Combine 2 1/2 tbsp kosher salt, 1 tbsp dry mustard, 1 tbsp paprika, 1/2 tsp cayenne pepper and 1/2 tsp ground black pepper in a small bowl. Take 8 pounds of either baby back ribs (8 racks) or spareribs (4 racks) and place each rack on a double layer of foil; sprinkle rub all over ribs. Wrap racks individually and divide between 2 baking sheets. Bake ribs until very tender but not falling apart, about 2 hours for baby backs and 3 hours for spareribs. Carefully unwrap ribs; pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices. Let ribs cool completely.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Add broth or water to rib juices, if needed, to measure 1 1/2 cups. Whisk in 1 1/2 cups barbecue sauce to blend. Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce.
In a large bowl, or large Ziploc bag, combine 1 pound boneless chicken (cubed), 2 diced onions, 8 ounces sliced mushrooms, 1 sliced yellow pepper, 1 sliced red pepper, 4 cloves chopped garlic, and 4 small potatoes (cubed). Pour in 1/4 cup olive oil and the juice of 1 lemon, mix well. Evenly divide the mixture between 4 large sheets of aluminum foil. Top each with another sheet of foil, and roll up the edges tightly. Wrap each packet again, securely in another sheet of foil to double wrap. Cook in the hot coals of a campfire, or on medium heat on a grill, until the chicken is opaque and the potatoes are tender, approx 40 minutes.
Peach Almond Crumble
1/2 cup rolled oats
1/3 cup packed brown sugar
1/4 cup sliced almonds
3 tbsp butter, softened
1 tsp cinnamon
1/4 tsp salt
6 cups sliced peaches (about 4 to 6 peaches)
1/4 cup packed brown sugar
2 tbsp cornstarch
1 tsp almond extract
1/8 tsp nutmeg
vanilla ice cream, for serving (optional)
For the topping: Preheat the oven to 325 degrees F. In a small bowl, combine the oats, sugar, almonds, butter, cinnamon and salt and stir with a fork until the mixture resembles coarse crumbs; set aside.
For the filling: In a medium bowl, stir together the peaches, sugar, cornstarch, almond extract and nutmeg and transfer to an 8- or 9-inch shallow baking dish. Crumble the topping over the peach mixture. Bake until the filling is hot and bubbly and the topping is golden brown, 40 to 50 minutes. Serve warm with vanilla ice cream if desired.
3 cups all-purpose flour
1/4 cup white sugar
4 tsp baking powder
3/4 tsp cream of tartar
1 cup butter
2/3 cup heavy cream
1 egg, beaten
3 cups sliced fresh strawberries
3 tbsp white sugar
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix flour, 1/4 cup sugar, baking powder and cream of tartar. Cut in butter with pastry blender or two knives. Stir in cream and egg. Turn out onto a lightly floured surface and knead 2 minutes. Press into a half-inch thick sheet. Cut into squares. Place on baking sheets. Bake in preheated oven 20 minutes, or until golden. Sprinkle 3 tablespoons sugar over sliced berries. Let shortcakes cool before splitting and filling with sugared berries.