Tag Archives: barbecue

10 Summer Grilling Tips + Zesty BBQ Ribs Recipe

Written by Liz -

Zesty BBQ Ribs recipe

Summer is grilling time! If you aren’t as familiar with grills and how to use them to their full, delicious advantage, you can be out in the cold this time of year. Well, we’ve got 10 grilling tips to get you heated up and in the swing of summer.

  1. Gas grills burn cleaner than charcoal grills, but give food a less smoky taste.
  2. Grilling is a great way to eat healthy (because grilled vegetables taste so good!) as long as you pick lean meats to grill.
  3. Make sure to preheat your grill 10-15 minutes before cooking, to get it to the right temperature and clean the grill.
  4. Cooking on high heat caramelizes the food on the outside, boosting flavors on the inside.
  5. Wet & dry rubs are a quick way to season meat and vegetables; marinades can be done the night before.
  6. Apply BBQ sauce after grilling or near the end of the grilling time. The sugar in the sauce can burn more quickly, charring the meat on the outside too soon.
  7. Try to turn the food as little as possible; keep the food on one side to get seared, turning it only once. If the outside is seared well and the inside isn’t done, consider lowering the heat or moving the food to the top shelf.
  8. Follow the FDA’s guidelines to safe cooking temperatures for meats.
  9. Pull food off the grill just before it’s done and let it rest for 5-10 minutes under foil; it will continue cooking and marinate in its own juices.
  10. If you want to cut fat off the meat, do it after cooking. Fat helps the meat retain juices during cooking and it will taste better.

Zesty BBQ Ribs (shown at top)

Ingredients for 8 servings:

RIBS

BBQ SAUCE

  • 2 tablespoons canola oil
  • 2 tablespoons chopped onion
  • 2 cups ketchup
  • 1 1/2 cups apple cider vinegar
  • 3/4 cup packed brown sugar
  • 1 1/2 tablespoons MAGGI Granulated Chicken Flavor Bouillon
  • 3 tablespoons Dijon mustard
  • 2 teaspoons chili powder
  • 2 teaspoons chipotle adobo sauce

Directions:

FOR RIBS:  FIT rack inside large roasting pan or rimmed baking sheet. Using knife, remove membranes from bone side of ribs (this step is very important for tender ribs). Pat ribs dry with paper towel; place on rack with meat side up.

COMBINE sugar, coffee granules, salt, garlic powder, coriander, pepper and cocoa in coffee or spice grinder; cover. Process until smooth. Lightly rub ribs with oil. Sprinkle with rub mixture, pressing gently to help it adhere to the ribs. Let stand at room temperature for no more than 1 hour.

PREHEAT oven to 250° F. Pour beer into bottom of roasting pan. Cover pan with foil; bake for 4 to 5 hours (this will be long enough for the meat to be very tender, but not falling off the bones). Prepare sauce during the last 30 minutes of baking.

PREHEAT grill. Grill ribs over medium flame, turning once, for 5 minutes. Brush with sauce during grilling. Let ribs rest for 10 minutes before serving.

FOR BBQ SAUCE:  HEAT oil in medium saucepan over medium heat. Add onion; cook for about 3 minutes or until tender. Add ketchup, vinegar, brown sugar and bouillon. Stir until sugar and bouillon are dissolved. Stir in mustard, chili powder and adobo sauce. Cover; cook for 30 minutes. The sauce will thicken as it simmers.

Cook’s Tip: Double or triple the spice rub and store in a tightly sealed container in a cool, dry place. It will remain fresh for up to 1 month. Use 2 to 3 teaspoons rub per pound of meat. Rub is also great on pork chops, pork tenderloin, skinless chicken breasts and salmon fillets!

More rib recipes:

Coffee-Spice Rubbed Ribs Recipe Grilled Sticky Ribs recipe
Coffee-Spice Rubbed Ribs Grilled Sticky Ribs

Summer Grilling Recipe: Tangerine Adobo Chicken

Written by Ericka -

Please enjoy this guest post by Ericka Sanchez of Nibbles & Feasts.

Orange Tangerine Adobo Chicken Recipe

Planning a family reunion this summer? Then a “parillada” (barbecue) needs to happen. It’s the perfect time to bond with your loved ones, enjoy the beautiful weather and reflect in the great outdoors.

We are at the peak of barbecue season and I took advantage of this time to invite my family over and prepare a batch of my younger sister’s famous Orange Tangerine Adobo Chicken a la parilla. I had been pleading with her to reveal the sweet, savory and spicy marinade recipe to me because everyone loves the flavor and it tenderizes the chicken beautifully. I promised her that if she shared her recipe with me, I would invite the family over and attempt to make this delicious family meal for everyone to enjoy.

With that promise, she did and I was delighted to have all the ingredients needed in my kitchen. There was no need to go out and buy costly marinades when I could make my own. The preparation was simple and the chicken marinated overnight as we hardly slept in anticipation.

The next day, when the chicken was cooked and gave it its last sizzle, we wrapped the juicy meat in warm corn tortillas, topped it with pico de gallo and devoured this newly inducted Meals.com family favorite until it completely disappeared.

Orange Tangerine Adobo Chicken Recipe

Tangerine Adobo Chicken

Ingredients for 8 servings:

Directions:

HEAT Juicy Juice and sugar in a large saucepan; whisk until sugar is completely dissolved. Whisk in seasoning sauce and chiles; cook for 3 to 4 minutes. Do not boil. Remove from heat; let cool.

PLACE chicken thighs in a large freezer bag; carefully pour in Juicy Juice mixture. Seal; refrigerate for 12 hours.

PREHEAT grill or broiler.

GRILL or broil chicken for about 7 minutes on each side or until no longer pink in center. To test, pierce a thigh with a knife and if juice is clear, the thighs are cooked.

Links:

Related Recipes:

Turkey Enchilada Stack Recipe
Turkey Enchilada Stack
Barbeque Chicken Drummettes Recipe
Barbeque Chicken Drummettes

Grilled Panzanella: A Twist on the Traditional Italian Bread Salad

Written by Chris -

Grilled Panzanella recipe

For a summery appetizer, nothing’s easier than fresh, seasonal produce and firing up the grill. Traditional panzanella is an Italian summer salad incorporating semi-stale bread which has been moistened by presoaking in water or vinaigrette. Garden-fresh produce like tomatoes, cucumbers and basil are common ingredients and it’s typically dressed with a simple vinaigrette. And it’s great for Father’s Day!

In this recipe, grilled bell peppers and zucchini, fresh cucumber, ripe tomatoes, fresh basil and sliced shallot are tossed with a pesto-spiked vinaigrette, and then placed on top of rustic grilled bread slices (like a bruschetta). I prefer less bread, so serving the salad over bread is a simple solution. If you want to go the more traditional route, tear or cut the grilled bread into pieces and add to the salad. Be sure to toss it well so that the bread can soften and soak up the tasty vinaigrette.

Served atop bread, I find it to be the perfect summer appetizer, especially with a medium-bodied white wine, like a Pinot Gris. It’s also wonderful with a crisp Sauvignon Blanc. To make this a light meal (something I do all the time), pile the vegetable mixture into a bowl and serve with grilled bread.

A few tips before you get started:

  • Sweet bell peppers, yellow and red in particular, are especially tasty when grilled. They take on a complex, smoky flavor. Simply cut them in quarters, brush with a little oil, and then throw them on the grill. Once their skin wrinkles and blisters, they’re done.
  • Grilling zucchini couldn’t be easier – it’s the easiest way to cook zucchini. Cut in half lengthwise or into thick strips, coat with a little oil and grill.
  • I’m a huge fan of grilling bread. But watch it carefully – all it needs is about 30 seconds on each side. Any Italian-style rustic bread will be great. If you are using a larger/wider loaf, cut the slices in half for serving.
  • Cut the veggies into bite-size pieces so that they don’t fall off the bread slices as you take a bite (I’m speaking from experience here).

Grilled Panzanella

Ingredients for 20 individual appetizers or 4-6 light servings:

VINAIGRETTE

PANZANELLA

  • 1 1/2 pounds tomatoes, cored, seeded and cut into 1-inch pieces
  • 1 loaf (1 pound) rustic Italian, whole-wheat or French bread (10 to 12 inches long), sliced into 1-inch pieces, cut in half
  • 2 large bell peppers, any color, quartered
  • 1 medium zucchini, halved lengthwise
  • 1/2 English cucumber, peeled, halved lengthwise, sliced thin
  • 1 shallot, sliced thin
  • 1/4 cup shredded fresh basil, plus more for garnish

Directions:

FOR VINAIGRETTE:
WHISK together ¼ cup oil, pesto, vinegar and garlic in small bowl; season with salt and pepper.

FOR PANZANELLA:
GENTLY toss tomatoes with ½ teaspoon salt in a large bowl. Transfer to colander and set over bowl or in sink; set aside to drain for 15 minutes, tossing occasionally (this will allow water to drain out).

Grilled Panzanella recipe

HEAT grill to medium-high. Brush bread pieces on both sides with some of the remaining oil (you will need about 2 to 3 tablespoons); sprinkle with a little sea salt. Grill for about 30 seconds on each side or until nicely browned. Set aside.

BRUSH peppers and zucchini with a little of the remaining oil (about 1 tablespoon will be needed); grill on each side for about 4 minutes. Cool; cut into bite-size pieces.

ADD tomatoes, cucumber, shallot and basil to large bowl. Add grilled vegetables and vinaigrette; toss to coat.

Grilled Panzanella recipe

SPOON a few tablespoons vegetable mixture over each bread slice and serve bruschetta-style. Or, for a light entrée, serve two bread slices with about 1 cup of the vegetable mixture. Garnish with additional shredded basil, if desired.

Here’s to a joyful, relaxing summer! Bon appétit!

Links:

Related Buitoni recipes:

Chicken & Four Cheese Ravioli with Peas and Basil recipe
Chicken & Four Cheese Ravioli with Peas and Basil
Vegetable Tortellini soup recipe
Vegetable Tortellini Soup with Pesto

Summer Grilling: Beat The Heat By Bringing Cooking Outdoors

Written by Liz -

Grilled Fruit with Apple-Maple Syrup recipe

It’s the time of year to retire the oven and do a little backyard cooking, especially with Father’s Day just around the corner! With just a grill and tongs, the great outdoors can provide a natural setting for creative menus. Here are some tips and tricks for firing up your mealtime in the warm months ahead:

  • Arm Yourself with the Right Tools. If it’s always grill season for you, consider investing in a high-quality grill that can be used year after year. Next, buy a set of flat metal skewers—they do not require soaking and they will not fall apart like the wooden ones. The flat edge keeps food from turning, which is an added bonus.
  • Master the Classics. No barbecue is complete without hamburgers and hot dogs. Toasted buns should be placed butter side down for a few minutes until golden brown. Make handmade patties 3⁄4 of an inch thick and use chopped onions, dry onion-soup mix, Worcestershire sauce, salt and pepper to season. Hot dogs should be turned often until slightly blistered on all sides. For veggie lovers, portobello mushrooms marinated in equal parts olive oil and balsamic vinegar are a tasty alternative.
  • Experiment. Grills are for more than just meat! Pizza, fruits and vegetables gain new appreciation when cooked on an open flame.

Kids and adults will both love this Grilled Fruit with Apple-Maple Syrup as a summertime treat. Brushed with a warm blend of 100% apple juice and pure maple syrup, this grillable dessert is ideal with a scoop of vanilla ice cream.

Grilled Fruit with Apple-Maple Syrup

Ingredients for 4 servings:

Directions:

COMBINE Juicy Juice and syrup in small saucepan over medium heat. Bring to a boil; reduce heat to low and cook for 5 minutes or until slightly thick. Remove from heat and cool slightly.

PREHEAT grill. Brush fruit lightly with a small amount of syrup. Grill fruit, brushing occasionally with additional syrup, for about 2 to 3 minutes per side or until nicely browned.

REMOVE fruit to individual dishes and top each with a scoop of ice cream. Drizzle with remaining syrup.

Links:

Related grilling recipes:

Linguine with Lemon and Grilled Baby Artichokes recipe
Linguine with Lemon and Grilled Baby Artichokes
Grilled Pound Cake with Seasonal Berries and Apple-Ginger Syrup recipe
Grilled Pound Cake with Seasonal Berries & Apple-Ginger Syrup

Bachelor in the Kitchen: Memorial Day BBQ

Written by Nick -

Nescafé-Balsamic BBQ Sauce Recipe

Memorial Day is a day of remembrance. It’s a day for honor, hanging flags and parades. For many, Memorial Day weekend is also a time for backyard barbeques and the official kickoff of summer.

If you’re hoping for a Memorial Day barbeque that no one will forget… it’s all about the sauce. Making your own BBQ sauce is the perfect way to add your personal touch to any backyard barbeque.

BBQ sauce is a matter of taste. Some like it spicy, smoky, sweet or sour; it’s really up to you. That’s why it’s essential to have a guide to help you tailor your sauce. Meals.com has a great article with an example for a basic BBQ sauce and how to customize it to your liking. It’s a fantastic resource to help you find your “signature” sauce.

I’ve been making my own BBQ sauces for a while now. I tend to go off-recipe, which sometimes leads to disaster…and I generally try to avoid disaster. So, if you haven’t yet nailed down your “signature sauce” you might want to consider the Nescafé-Balsamic BBQ Sauce. It’s a tried and tested recipe that is bursting with flavor and perfect on all your favorite BBQ meats.

Nescafé-Balsamic BBQ Sauce

Ingredients for 1 3/4 cups:

  • 1 tablespoon extra virgin olive oil
  • 4 large cloves garlic, finely chopped
  • 1 cup ketchup
  • 2/3 cup honey
  • 1/4 cup balsamic vinegar
  • 1/4 cup reduced-sodium soy sauce
  • 1 tablespoon NESCAFÉ TASTER’S CHOICE House Blend 100% Pure Instant Coffee Granules

Directions:

HEAT oil in small saucepan over medium heat. Add garlic; cook for 30 seconds. Whisk in ketchup, honey, vinegar, soy sauce and coffee granules. Reduce heat to medium-low; cook, stirring occasionally, for 10 minutes.

Links:

Related Recipes:

Barbeque Chicken Drummettes Recipe
Barbeque Chicken
Drummettes
Grilled Chicken with Fiery Jalapeño Sauce Recipe
Grilled Chicken with
Fiery Jalapeño Sauce

Start 2012 Right: Top Ten Appetizers & Snacks

Written by Nick – 

Below are some of our favorite apps and snacks from 2011. Whether you’re having a super bowl bash or cocktail party, these bite size recipes will be perfect for all that 2012 has to offer.

 Party Shrimp Skewers

1. Party Shrimp Skewers

The basil pesto salsa above adds a great flavor dimension to these grilled Party Shrimp Skewers. Perfect for outdoor parties or summertime entertaining on the patio.

Layered Monterey Pumpkin Dip

2. Layered Monterey Pumpkin Dip

Enjoy this Layered Monterey Pumpkin Dip and experience unexpected flavors in this version of a traditional layered dip. Good to the last spoonful!

Crostini Aperitivo

3. Crostini Aperitivo

Buon appetito! Add a touch of elegance to any gathering with this tasty Crostini Aperitivo appetizer above. Topped with prosciutto and a delicious goat cheese and pesto spread, you’ve never experienced Tuscany like this before.

Baked Ravioli Bites

4. Baked Ravioli Bites

Baked Ravioli Bites are decorated with artful toppings and are irresistible additions to a night of entertaining.

Party-Perfect Mini Quiches

5. Party-Perfect Mini Quiches

These bite-size, crustless colorful mini quiches above are filled with cheddar cheese, broccoli and red peppers. A delicious and colorful addition to any meal and also perfect as a party appetizer.

Coffee-Glazed Nuts

6. Coffee-Glazed Nuts

Walnuts, pecans and almonds combine in this tasty twist on the classic nut mix. With a sweet and savory coffee glaze, these Coffee-Glazed Nuts are sure to create a buzz!

Pesto Party Dip

7. Pesto Party Dip

This Pesto Party Dip is perfect on veggies, crackers and bread sticks. It is a delicious crowd-pleaser with creamy texture and robust pesto taste.

Peanut Butter "Cheese Ball"

8. Peanut Butter “Cheese Ball”

It’s a fact! Peanut butter and cheese top the list of kids’ favorite foods. Try them together in this unique recipe for Peanut Butter “Cheese Ball.”

With a shell of swirled morsels, this creamy, peanut-buttery snack is perfect for dipping graham cracker sticks and apple slices — a tasty addition to your child’s party menu.

Treat the little ones (and you too!) to this ever-so-delicious twist on the traditional cheese ball.

Smokin’ Almond Blue Cheese Dip

9. Smokin’ Almond Blue Cheese Dip

Smoked almonds paired with creamy Carnation are the secrets to this extra-special blue cheese dip. Use in place of the typical Ranch dip to serve with chicken thighs or wings, fresh veggies, or hearty crackers. It’s the perfect addition to any party buffet table.

TOLL HOUSE Party Mix

10. TOLL HOUSE® Party Mix

Don’t wait for the next football game to enjoy one of your favorite party appetizers. TOLL HOUSE® Party Mix is great for any occasion.

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