BBQ Recipes

Swordfish Steak Kebabs Comments Off on Swordfish Steak Kebabs

Swordfish Steak Kebabs

Posted by on Jul 22, 2014 in BBQ Recipes

  Swordfish Steak Kebabs With Quinoa Salad And Lemon & Dill Dressing Serves: 4 Prep Time: 15 minutes Marinade Time: 4 hours Grill Time: 15 minutes I have wanted to share this recipe for a little while now. It was super fresh and delicious. The lemon and dill dressing paired with the swordfish and the salad beautifully, bringing everything together with a tart, yet savory finish. Ingredients  Kebabs & Marinade 1 lb. boneless swordfish steaks, at least 1-inch thick and cut into 1-inch cubes 4 to 8 bamboo skewers, soaked for at least 30 minutes 4 tbsp. extra virgin olive oil 2 tbsp. freshly squeezed lemon juice 1 clove of garlic turned to paste ¼ tsp. freshly ground pepper 1/8 tsp. paprika 2 green onions, sliced thin 1 tbsp. chopped fresh dill 1 fresh bay leaf Lemon & Dill Dressing 5 tbsp. extra virgin olive oil ¼ cup lemon juice, freshly squeezed 2 tbsp. chopped fresh dill pinch of sugar salt and pepper to taste Quinoa Salad 1 cup of uncooked quinoa 2 cups water 1 tsp. parsley and garlic ½ of a grilled red pepper, chopped ½ of a grilled onion, chopped ½ cup of green beans Method    Whisk the oil and lemon juice together to make an...

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Tzatziki And Cheese Stuffed Chicken Comments Off on Tzatziki And Cheese Stuffed Chicken

Tzatziki And Cheese Stuffed Chicken

Posted by on May 15, 2013 in BBQ Recipes

Grilled On A Plank And Served With Cheese Sauce   Chicken is one of those things that you have on hand all the time. It’s a magic meat that you can do almost anything to, to make it tasty. But you have to be careful with chicken because it is easy to fall into a rut. Let me help you out of that chicken rut. Try these lovely chicken thighs, stuffed and then planked to delicious goodness. Then I used the drippings and made a quick cheesy pan sauce to go on top! Fantastically different than the norm! Serves: 4 Prep Time: 15 minutes Plank Time: 30 minutes Ingredients 2 cedar grilling planks, soaked 8 boneless chicken thighs (skin optional) ¾ cup tzatziki sauce 8 tbsp. shredded cheese or 8 balls of baby bocconcini cheese salt and spices to taste potatoes and grill roasted vegetables for serving Sauce pan drippings ¼ cup shredded cheese 2 tbsp. cream cheese ¼ tsp. smoked paprika Method Soak your grilling planks for at least an hour before beginning. Preheat your grill to 375°F. Prepare for direct grilling. Pat the chicken thighs dry with paper towel, then season inside and out with salt and Bone Dust. Spread the inside of the thighs with 1 tbsp. of tzatziki sauce and then place...

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Portobello & Onion Salad Comments Off on Portobello & Onion Salad

Portobello & Onion Salad

Posted by on Apr 23, 2013 in BBQ Recipes

Portobello Mushroom and Cipollini Onion Salad  A sweet and savoury grilled mushroom salad is just what the weather ordered. And for dessert you can try the pizzas below! Sometimes you need to be creative or inspired by your ingredients, let them do the talking and something delicious will follow. Serves: 6 to 8   Prep Time: 45 minutes   Marinade Time: 2 hours   Grill Time: 10 minutes   Ingredients Napoleon® Multi-Grill Basket 8 large portobello mushroom caps 1 tsp salt 4 cups hot water Marinade ½ cup liquid honey ½ cup hoisin sauce ¼ cup soy sauce ¼ cup rice vinegar 1 tbsp freshly ground black pepper 1 tbsp fresh cilantro, chopped 1 tbsp sesame seeds 1 tbsp grainy mustard 1 tsp toasted sesame oil salt to taste 1½ cups fresh cipollini onions, trimmed and peeled 3 tbsp vegetable oil or 1½ cups cipollini onions in oil (available at Italian markets), drained 4 bunches arugula 4½ cup goat cheese, crumbled 1 tbsp fresh cilantro, chopped Method Brush the portobellos to remove any dirt. Place mushrooms in a large bowl. Dissolve salt in hot water and pour over the mushrooms. Place a plate over the mushrooms to fully submerge them, cover with plastic wrap, and let steep for 15...

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Pulled Pork Pizza Sliders Comments Off on Pulled Pork Pizza Sliders

Pulled Pork Pizza Sliders

Posted by on Apr 17, 2013 in BBQ Recipes

Bite sized pork heaven I hope that you’re hungry today! I have some amazing meals for you to try! Let us begin with Pulled Pork Pizza Sliders, followed by Unreal Veal with Potato Skins and finally a worth-the-calories Chocolate Cheesecake. Each of these things were an absolute pleasure to make and returned stellar results. They are all very new, very different, or contain something I have never used before. I can’t wait for you to try them! –  Courtesy of Napoleon Grills – – Serves: 4 as a meal, 8 as appetizers – Prep Time: 45 minutes – Grill Time: 8 to 12 minutes   Ingredients 2 Quick BBQ Pizza Doughs 2 cups of prepared Pulled Pork in sauce 1 cup of barbecue sauce 2 cups shredded mozzarella cheese 2 small onions sliced and caramelized Grill Roasted Garlic to taste cornmeal for sprinkling – Method Preheat your grill to 425°F and prepare for indirect grilling. Once you have kneaded the pizza dough and are ready to use it, prepare a baking sheet by sprinkling it with a light dusting of cornmeal. Divide both portions of the Quick BBQ Pizza Dough into 8 equal balls. Roll then stretch each ball into a pizza shape and place onto the cornmeal covered baking sheet. Place about 1 tbsp. of barbecue sauce...

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Jamin’ Jerk Ribs Comments Off on Jamin’ Jerk Ribs

Jamin’ Jerk Ribs

Posted by on Apr 9, 2013 in BBQ Recipes

Sweet and Spicy and So Very Good In the spirit of the undeniably upcoming summer, we have decided to whet your barbecue appetite with this fantastic recipe courtesy to our friends at Napoleon.   Serves: 2 Prep Time: 10 minutes Braise Time: 2½ hours Grill Time: 15 minutes   Note: Double the recipe if you’re making more than one rack.   Ingredients 1 rack, approx. 2½ lbs. pork ribs 2 tsp. Bone Dust BBQ Seasoning 1 tbsp. + 2 tsp. brown sugar 2 tsp. garlic powder 1 tsp. cinnamon ½ tsp. paprika ¼ tsp. chili powder ¼ tsp. nutmeg 4 cups apple juice ½ cup Jerk Porter Sauce 1 tbsp. liquid honey Method Preheat your grill to 325°F and prepare for indirect grilling. (Or preheat your oven.) Remove the silver skin from the back of the ribs and score them in a diamond pattern. In a small bowl, combine the Bone Dust, brown sugar, garlic, cinnamon, paprika, chili powder, and nutmeg. Feel free to add a little more chili powder if you want more heat. Sprinkle all of the spice mix over the ribs, covering every square inch. Rub the spices into the meat. Wear gloves or wash your hands immediately as you’re working with spicy stuff here. Lay the ribs, meat side down, into...

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