{"id":2157,"date":"2009-08-01T01:10:24","date_gmt":"2009-08-01T06:10:24","guid":{"rendered":"http:\/\/paganpages.org\/content\/?p=2173"},"modified":"2009-07-21T19:09:21","modified_gmt":"2009-07-22T00:09:21","slug":"barbq-recipes","status":"publish","type":"post","link":"https:\/\/paganpages.org\/emagazine\/2009\/08\/01\/barbq-recipes\/","title":{"rendered":"BarBQ Recipes"},"content":{"rendered":"

Barbecued Shrimp # 1<\/strong><\/p>\n

2 lb. large shrimp, 20-25 count per lb.
\nFrench bread
\ngreen onions for garnish<\/p>\n

Marinade:<\/strong><\/p>\n

1\/2 C. margarine, melted
\n4 T. olive oil
\n3 T. lemon juice
\n3 T. Worcestershire sauce
\n6 thin slices of a medium white or yellow onion
\n3 cloves garlic, minced
\n1 T. Pickapeppa pepper sauce
\n1 tsp. Tabasco garlic pepper sauce
\n1\/4 tsp. red pepper
\n1\/2 tsp. black pepper
\n1\/4 tsp. salt<\/p>\n

Wash, peel and devein shrimp. Mix together marinade ingredients and
\npour marinade over shrimp, cover and refrigerate for 1 hour. Place shrimp
\nand marinade in a greased 9 X 13 pan. Bake 350 degrees, turning shrimp
\noften for about 10-15 minutes or until shrimp are starting to lose
\ntranslucency. Raise oven temperature to broil and broil to achieve
\ndesired reddish, bronze color. Remove from oven, garnish with green
\nonions and serve immediately with slices of hot French bread for
\ndipping into the sauce. Makes 4-6 servings.<\/p>\n

Barbecued Shrimp # 2<\/strong><\/p>\n

1 lb. shrimp
\n3 sticks butter or margarine, melted
\n2 cloves garlic, minced
\nhot sauce, to taste
\npaprika
\nsalt and pepper
\n1 lime or lemon, sliced
\ndash of oregano
\n1 T. chili sauce
\n1 C. white wine<\/p>\n

Take heads off shrimp and, with a very sharp knife, slice them down the
\nback and remove black line. Leave shell and tail on. Marinate shrimp
\nfor 1 hour or more in the sauce made from the remaining ingredients. Broil
\nshrimp over charcoal fire turning and basting often. If preferred, bake
\nin a 300 degrees F. oven, basting shrimp often with sauce. Baking time
\nabout 30 minutes. Do not overcook. Makes 2-4 servings.<\/p>\n

Barbecued Shrimp #3<\/strong><\/p>\n

1\/4 C. olive oil
\n2 T. margarine
\n1\/4 C. Worcestershire sauce
\n3 T. lemon juice
\n1 T. minced garlic
\n1 T. paprika
\n2 bay leaves
\n1 tsp. dried rosemary leaves
\n1 tsp. dried oregano leaves
\n1 tsp. dried basil leaves
\n1 T. hot pepper sauce
\nsalt and pepper, to taste
\n2 lb. unpeeled large shrimp
\n1\/4 C. white wine<\/p>\n

In a large, heavy skillet, combine the olive oil, margarine,
\nWorcestershire sauce, lemon juice, garlic, paprika, bay leaves,
\nrosemary, oregano, basil, hot sauce, salt and pepper. Cook over medium
\nheat until the sauce begins to boil. Add shrimp and cook for about 5
\nminutes. Add wine and cook until the shrimp are done, another 5-7
\nminutes. Serve shrimp with the sauce. Makes 4-6 servings.<\/p>\n

Barbecued Sugar-Spice Salmon with Cocoa<\/strong><\/p>\n

Ingredients:<\/strong><\/p>\n

1\/4 cup sugar<\/p>\n

1 teaspoon dry mustard<\/p>\n

Dash cinnamon<\/p>\n

1 tablespoon paprika<\/p>\n

1 teaspoon cocoa<\/p>\n

1\/4 cup chili powder<\/p>\n

1 tablespoon ground cumin<\/p>\n

2 teaspoons freshly ground pepper<\/p>\n

1 1\/2 tablespoons coarse salt<\/p>\n

4 (6-ounce) salmon fillets<\/p>\n

3 tablespoons oil<\/p>\n

Directions<\/p>\n

1. Heat a grill on medium-high heat.<\/p>\n

2. Combine the sugar, mustard, cinnamon, paprika, cocoa, chili powder, cumin, pepper and salt.<\/p>\n

3. Dip the salmon in the oil and tap off any excess oil.<\/p>\n

4. Dip the fillets in the spice mixture to coat both sides and around the edges.<\/p>\n

5. Pat the spice mixture in place; you’ll have some leftover.<\/p>\n

6. Grill the salmon until it just begins to flake, about 4 minutes a side for 1-inch fillets, or until it’s done as desired.<\/p>\n

Barbecued Tandoori Chicken
\nINGREDIENTS<\/strong>
\n3 very young broiling chickens (about 2 to 2-1\/4 pounds each)
\n2-1\/2 teaspoons unseasoned natural meat tenderizer
\n1\/3 cup lemon juice<\/p>\n

FOR MARINADE<\/strong>
\n2 large cloves garlic
\n1 tablespoon chopped fresh ginger root
\n1 teaspoon ground roasted cumin seeds
\n1\/2 teaspoon ground cardamom
\n1\/2 teaspoon red pepper
\n1 teaspoon tandoori coloring, or 1 tablespoon paprika
\n1\/3 cup plain yogurt
\nUsli ghee or light vegetable oil for basting<\/p>\n

METHOD<\/strong>
\nCut the wings off the chickens. Remove the neckbone carefully. Place the chickens on a cutting board and quarter them neatly. Then pull away the skin, using kitchen towels for a better grip if necessary. (Reserve the wings, neck, and skin for the stockpot.) Prick the chicken all over with fork or a thin skewer. Make diagonal slashes, + inch deep, 1 inch apart on the meat. Put the meat in a large bowl. Add meat tenderizer and lemon juice to the chicken, and rub them into the slashes and all over for 2 minutes. Cover and marinate for + hour. Put all the ingredients of the marinade into the container of an electric blender or food processor, and blend until reduced to a smooth sauce. (Alternatively, garlic and ginger may be crushed to a paste and blended with the remaining ingredients.) Pour this marinade over the chicken pieces and mix, turning and tossing, to coat all the pieces well. (A note of caution: Since certain brands of Tandoori coloring tend to stain the fingers, it is advisable either to use a fork to turn the chicken pieces in the marinade or use a pastry brush to spread it over the chicken.) Cover and marinate for 4 hours at room temperature, or refrigerate overnight, turning several times. Chicken should not remain in the marinade for more than 2 days, because the marinade contains a meat tenderizer which, with prolonged marinating, alters the texture of the chicken meat to very soft and doughy. Take the chicken from the refrigerator at least 1 hour before cooking to bring it to room temperature. The chicken is now ready to be either roasted in the oven or broiled over an electric or charcoal grill.<\/p>\n

TO ROAST IN THE OVEN:<\/strong>
\nStart heating the oven to 500-550 degrees. Take the chickens out of the marinade. Brush them with the ghee or vegetable oil, and place them on an extra-large shallow roasting pan, preferably on a wire rack. Set the pan in the middle level of the oven, and roast for 25 to 30 minutes, or until the meat is cooked through. There is no need to baste while the chicken pieces are roasting, because the enclosed environment keeps the chickens from drying excessively.<\/p>\n

TO BROIL INDOORS:<\/strong>
\nPreheat the broiler. Brush the grill with a little oil to prevent the meat’s sticking. Place the chicken pieces, slashed side up, on the grill, and brush the slashed side with ghee or vegetable oil. Cook 2 to 3 inches away from the heat for 20 minutes. Turn and cook the other side for another 10 minutes, or until the chicken pieces are cooked through. Brush often with ghee or vegetable oil during cooking.<\/p>\n

TO GRILL OUTDOORS:<\/strong>
\nFire the coal well in advance (about 1-1\/2 hours before you are ready to begin cooking), so that a white ash forms over the surface of the coal. This is when the coal is at its hottest. Place the grill at least 5 inches away from the heat, and rub generously with oil. Place the chicken pieces, slashed side up, over the grill and brush them with ghee or vegetable oil. Let chicken cook without turning for 10 minutes. Turn, baste the other side, and cook for 10 minutes. Continue to cook, turning and basting the chicken every 10 minutes, until it is done. The cooking time for broiling and grilling usually varies widely. Much depends upon the intensity of the heat and its distance from the chicken. The point to remember is that the chicken pieces have been marinating in a very strong tenderizing solution for two days and therefore will cook much faster than standard broiled or barbecued chicken.
\nServe the chicken immediately, lightly brushed with ghee or oil.<\/p>\n

BBQ Pork Wraps<\/strong><\/p>\n

1 lb. boneless pork chops or loin, cut into strips
\n1 medium onion, sliced
\n1 green pepper, sliced
\n1 red pepper, sliced
\n1 cup of BBQ sauce
\n4 flour tortillas (10″) or 8 (6 inch)<\/p>\n

Heat 2 teaspoons oil in nonstick skillet on medium-high heat. Add
\npork; cook and stir until browned. Stir in onion and peppers; cook
\nand stir until pork is cooked through and peppers are crisp-tender.<\/p>\n

Stir in bbq sauce into pork mixture. Reduce heat; cook until
\nthoroughly heated. Divide mixture equally among tortillas; roll up.<\/p>\n","protected":false},"excerpt":{"rendered":"

Barbecued Shrimp # 1 2 lb. large shrimp, 20-25 count per lb. French bread green onions for garnish Marinade: 1\/2 C. margarine, melted 4 T. olive oil 3 T. lemon juice 3 T. Worcestershire sauce 6 thin slices of a medium white or yellow onion 3 cloves garlic, minced 1 T. Pickapeppa pepper sauce 1 tsp. Tabasco garlic pepper sauce 1\/4 tsp. red pepper 1\/2 tsp. black pepper 1\/4 tsp. salt Wash, peel and devein shrimp. Mix together marinade ingredients and pour marinade over shrimp, cover and refrigerate for 1 hour. Place shrimp and marinade in a greased 9 X 13 pan. Bake 350 degrees, turning shrimp often for about 10-15 minutes or until shrimp are starting to lose translucency. Raise oven temperature to broil and broil to achieve desired reddish, bronze color. Remove from oven, garnish with green onions and serve immediately with slices of hot French bread for dipping into the sauce. Makes 4-6 servings. Barbecued Shrimp # 2 1 lb. shrimp 3 sticks butter or margarine, melted 2 cloves garlic, minced hot sauce, to taste paprika salt and pepper 1 lime or lemon, sliced dash of oregano 1 T. chili sauce 1 C. white wine Take heads off shrimp and, with a very sharp knife, slice them down the back and remove black line. Leave shell and tail on. Marinate shrimp for 1 hour or more in the sauce made from the remaining ingredients. Broil shrimp over charcoal fire turning and basting often. If preferred, bake in a 300 degrees F. oven, basting shrimp often with sauce. Baking time about 30 minutes. Do not overcook. Makes 2-4 servings. Barbecued Shrimp #3 1\/4 C. olive oil 2 T. margarine 1\/4 C. Worcestershire sauce 3 T. lemon juice 1 T. minced garlic 1 T. paprika 2 bay leaves 1 tsp. dried rosemary leaves 1 tsp. dried oregano leaves 1 tsp. dried basil leaves 1 T. hot pepper sauce salt and pepper, to taste 2 lb. unpeeled large shrimp 1\/4 C. white wine In a large, heavy skillet, combine the olive oil, margarine, Worcestershire sauce, lemon juice, garlic, paprika, bay leaves, rosemary, oregano, basil, hot sauce, salt and pepper. Cook over medium heat until the sauce begins to boil. Add shrimp and cook for about 5 minutes. Add wine and cook until the shrimp are done, another 5-7 minutes. Serve shrimp with the sauce. Makes 4-6 servings. Barbecued Sugar-Spice Salmon with Cocoa Ingredients: 1\/4 cup sugar 1 teaspoon dry mustard Dash cinnamon 1 tablespoon paprika 1 teaspoon cocoa 1\/4 cup chili powder 1 tablespoon ground cumin 2 teaspoons freshly ground pepper 1 1\/2 tablespoons coarse salt 4 (6-ounce) salmon fillets 3 tablespoons oil Directions 1. Heat a grill on medium-high heat. 2. Combine the sugar, mustard, cinnamon, paprika, cocoa, chili powder, cumin, pepper and salt. 3. Dip the salmon in the oil and tap off any excess oil. 4. Dip the fillets in the spice mixture to coat both sides and around the edges. 5. Pat the spice mixture in place; you’ll have some leftover. 6. Grill the salmon until it just begins to flake, about 4 minutes a side for 1-inch fillets, or until it’s done as desired. Barbecued Tandoori Chicken INGREDIENTS 3 very young broiling chickens (about 2 to 2-1\/4 pounds each) 2-1\/2 teaspoons unseasoned natural meat tenderizer 1\/3 cup lemon juice FOR MARINADE 2 large cloves garlic 1 tablespoon chopped fresh ginger root 1 teaspoon ground roasted cumin seeds 1\/2 teaspoon ground cardamom 1\/2 teaspoon red pepper 1 teaspoon tandoori coloring, or 1 tablespoon paprika 1\/3 cup plain yogurt Usli ghee or light vegetable oil for basting METHOD Cut the wings off the chickens. Remove the neckbone carefully. Place the chickens on a cutting board and quarter them neatly. Then pull away the skin, using kitchen towels for a better grip if necessary. (Reserve the wings, neck, and skin for the stockpot.) Prick the chicken all over with fork or a thin skewer. Make diagonal slashes, + inch deep, 1 inch apart on the meat. Put the meat in a large bowl. Add meat tenderizer and lemon juice to the chicken, and rub them into the slashes and all over for 2 minutes. Cover and marinate for + hour. Put all the ingredients of the marinade into the container of an electric blender or food processor, and blend until reduced to a smooth sauce. (Alternatively, garlic and ginger may be crushed to a paste and blended with the remaining ingredients.) Pour this marinade over the chicken pieces and mix, turning and tossing, to coat all the pieces well. (A note of caution: Since certain brands of Tandoori coloring tend to stain the fingers, it is advisable either to use a fork to turn the chicken pieces in the marinade or use a pastry brush to spread it over the chicken.) Cover and marinate for 4 hours at room temperature, or refrigerate overnight, turning several times. Chicken should not remain in the marinade for more than 2 days, because the marinade contains a meat tenderizer which, with prolonged marinating, alters the texture of the chicken meat to very soft and doughy. Take the chicken from the refrigerator at least 1 hour before cooking to bring it to room temperature. The chicken is now ready to be either roasted in the oven or broiled over an electric or charcoal grill. TO ROAST IN THE OVEN: Start heating the oven to 500-550 degrees. Take the chickens out of the marinade. Brush them with the ghee or vegetable oil, and place them on an extra-large shallow roasting pan, preferably on a wire rack. Set the pan in the middle level of the oven, and roast for 25 to 30 minutes, or until the meat is cooked through. There is no need to baste while the chicken pieces are roasting, because the enclosed environment keeps the chickens from drying excessively. TO BROIL INDOORS: Preheat the broiler. Brush the grill with a little oil to prevent the meat’s sticking. Place the chicken pieces, slashed side up, on the grill, and brush the slashed side with ghee or vegetable oil. Cook 2 to 3 inches away from the heat for 20 minutes. Turn and cook the other side for another 10 minutes, or until the chicken pieces are cooked through. Brush often with ghee or vegetable oil during cooking. TO GRILL OUTDOORS: Fire the coal well in advance (about 1-1\/2 hours before you are ready to begin cooking), so that a white ash forms over the surface of the coal. This is when the coal is at its hottest. Place the grill at least 5 inches away from the heat, and rub generously with oil. Place the chicken pieces, slashed side up, over the grill and brush them with ghee or vegetable oil. Let chicken cook without turning for 10 minutes. Turn, baste the other side, and cook for 10 minutes. Continue to cook, turning and basting the chicken every 10 minutes, until it is done. The cooking time for broiling and grilling usually varies widely. Much depends upon the intensity of the heat and its distance from the chicken. The point to remember is that the chicken pieces have been marinating in a very strong tenderizing solution for two days and therefore will cook much faster than standard broiled or barbecued chicken. Serve the chicken immediately, lightly brushed with ghee or oil. BBQ Pork Wraps 1 lb. boneless pork chops or loin, cut into strips 1 medium onion, sliced 1 green pepper, sliced 1 red pepper, sliced 1 cup of BBQ sauce 4 flour tortillas (10″) or 8 (6 inch) Heat 2 teaspoons oil in nonstick skillet on medium-high heat. Add pork; cook and stir until browned. Stir in onion and peppers; cook and stir until pork is cooked through and peppers are crisp-tender. Stir in bbq sauce into pork mixture. Reduce heat; cook until thoroughly heated. Divide mixture equally among tortillas; roll up.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"iawp_total_views":0,"footnotes":""},"categories":[],"tags":[],"class_list":["post-2157","post","type-post","status-publish","format-standard","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/posts\/2157","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/comments?post=2157"}],"version-history":[{"count":0,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/posts\/2157\/revisions"}],"wp:attachment":[{"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/media?parent=2157"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/categories?post=2157"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/tags?post=2157"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}