Ingredients:

• 1 regular can of tomato sauce
• 1 can of tomato paste
• 2 tablespoons vinegar
• 2 tablespoons olive oil
• 2 tablespoons brown sugar
• 3 cloves garlic, crushed
• 4 tablespoons onion, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dry mustard
• 1 teaspoon cayenne
• fresh ground pepper to taste

Directions

1. Cook the garlic and onion until it’s soft, and then add all the rest of the ingredients.
2. Simmer on low for 20-30 minutes. Keep stirring it often so it doesn’t burn.
3. Refrigerate for a few days before you use it. This allows the flavours to blend and mellow.

There’s no need to memorize or guess at cooking times, heat levels, and compatible flavours. This handy printable chart eliminates the fuss of grilling. (Times are approximate and meant for lid-on cooking.)

Cooking with Both Direct and Indirect Heat
If you have a gas grill, turn one burner on medium (direct heat) and another on low (indirect heat). With charcoal, pile smoldering coals at the ends of the grill (direct) and arrange a single layer of coals in the middle (indirect). To impart those classic grill marks, place the steak or burgers over direct heat first, then transfer them to indirect heat, where they can finish cooking. Cook sausages entirely over indirect heat. Whatever you cook, keep the lid closed and don’t turn the meat obsessively — once is enough.

The Ultimate Grilling Guide | Summer Entertaining and Grilling Guide | Meals | 6 : RealSimple.com.

Yield: Makes about 1/3 cup (enough to marinate 1 – lbs of chicken pieces or a whole chicken) The rub can be made 2 weeks ahead of time and stored in an airtight container in the refrigerator.

Ingredients:

Directions:

1. Combine all the ingredients in a small bowl.
2. Rub all over the chicken.
3. Cover and marinade in the refrigerator for 3 hours or overnight.
4. Pan-fry, broil, barbecue or roast the chicken until tender.

Ingredients:

• 1/2 cup vegetable oil
• 1/2 cup fresh-squeezed lemon juice
• 1/2 red wine vinegar
• 1/4 cup soy sauce
• 1 tablespoon hot pepper sauce
• salt to taste

Directions:

1. Combine all ingredients. Baste meat, poultry, vegetables or seafood.

Ingredients:

• 2 medium red bell peppers, cut in half and seeded
• 2 tablespoons extra virgin olive oil
• 3/4 teaspoon salt
• 1/4 teaspoon cayenne
• 2 cloves garlic
• 3 tablespoons chicken broth
• 2/3 cup whipping cream
• 2 tablespoons chopped fresh basil

Directions:

1. Coat grill with non-stick cooking spray
2. Pre-heat grill to medium-high, direct heat
3. Combine olive oil, salt and cayenne and brush on pepper halves and garlic cloves
4. Place peppers on grill, cut side up, along with garlic.
5. Grill, covered for 12 - 15 minutes for peppers and 10 miunutes for garlic. Turn the garlic once.
6. Remove peppers from grill, place in bowl and cover with plastic wrap.
7. After peppers have cooled enough to handle, remove charred skins with sharp knife.
8. Cut peppers in to small pieces and place in food processor with garlic, any juices from the cooling bowl, chicken broth and any remaing olive oil.
9. Process mixture to a fine chop.
10. With the processor running, blend in cream.
11. Pour mixture into saucepan. Bring to a boil and cook for 5 minutes to thicken, stirring to keep from sticking.
12. Remove from heat and stir in basil

Serve over chicken, fish or pasta.

Technorati Tags: recipes, sauces, red peppers, pasta, chicken, fish

powered by performancing firefox

Impress your friends with a gourmet BBQ party. Here are some delicious recipes to get you started.

ReadyMade Blog: Gourmet BBQ

Ingredients

• 4     medium-sized sweet potatoes (2 pounds), peeled
• 1/3     cup honey dijon mustard
• 2     tablespoons olive oil
• 1     tablespoon minced fresh rosemary or 1 teaspoon dried rosemary
• 1/2     teaspoon salt
• 1/4     teaspoon black pepper

Directions:

1. Cut potatoes diagonally into 1/2-inch-thick slices. Place potatoes and 1 cup water in shallow microwavable dish. Cover with vented plastic wrap and microwave on HIGH (100%) 6 minutes or until potatoes are crisp-tender, turning once. (Cook potatoes in two batches, if necessary.) Drain well.
2. Combine mustard, oil, rosemary, salt and pepper in small bowl; brush on potato slices. Place potatoes on oiled grid. Grill over medium-high heat 5 to 8 minutes or until potatoes are fork-tender, turning and basting often with mustard mixture.

Technorati Tags: Grilling, Recipes, Vegetarian, Sweet Potatoes

powered by performancing firefox

INGREDIENTS:

• 1 1/2 pounds ground turkey
• 1 egg
• 1 pouch onion soup mix
• 1/4 cup dry bread crumbs
• 1 tablespoon prepared mustard
• 2 green onions, chopped
• 1/2 teaspoon pepper

DIRECTIONS:

1. In a medium bowl, combine all ingredients.
2. Form into six patties.
3. Barbeque, broil or fry until completely cooked through and juices are no longer pink.
4. Serve on toasted hamburger buns and garnish with your favourite toppings.

Technorati Tags: Recipes, Ground Turkey, Burgers, BBQ, Grilling

The following marinade is great on beef, but would work well with chicken breasts. This is a good marinade for barbecuing, but would also work for meat grilled in the oven or on an electric grill.

Cooking times will vary depending on the style of cooking, cut of meat, required doneness, etc.

Ingredients:

• 2 green onions
• 2 tablespoons chopped fresh ginger
• 1 tablespoon soy sauce
• 1/2 cup beef stock
• 1/4 cup orange marmalade
• 1/2 cup of orange juice
• 1 tablespoon of five-spice powder
• 1/4 cup of fresh cilantro, leaves and stems

Directions:

1. Place the ingredients in food processor and whiz until blended.
2. Pour over meat and marinade for at least 2 hours.
3. Remove meat from marinade a grill until cooked.

Technorati Tags: Marinade, BBQ, Grilling, Recipe, Beef, Chicken, Ginger, Orange

Here is a great, quick, and non-toxic way to clean your grill, and you can easily do this minutes before a cookout.

You need:

* A bucket of water
* A long handled grill brush — the kind with metal bristles
* Tongs
* A piece of aluminum foil the size of your grill surface

Clean it:

1. Heat up the grill — higher than you generally would want to use it.
2. Put the foil over the grill surface, covering all of the grill bars, and let it sit for a few minutes.
3. Using the tongs, remove the aluminum foil from your grill, and immediately dip the long handled brush in the water and scrub the grill bars. Keep dipping and scrubbing, but the burned-on crud should almost instantly come off the grill.

It makes a lot of steam, so do not lean over the grill when you do this.

Now then, back to the party!

From: ReadyMade Blog How To Clean Your BBQ.