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Barbecues
isn't about burning bland cheap sausages or cremating charcoal burgers.
You don't need to be a grillmaster to provide quality tasty barbecue foods.
Here are many recipes that almost anyone can follow, you will be proud
of your barbecue food, no matter whether you cook on a gas barbecue, charcoal
barbecue or even a portable barbecue.
If
you have any barbecue recipes that you would like to include in our online
recipe guide, please feel free to email them to mail@ukhq.com.
We
have divided the barbecue recipe guide into appetisers, then into food
types; vegetarian, beef, pork, lamb, beef, fish, seafood, desserts. We've
even added some extra fun recipes such as Ice Cream recipes, Beer Recipes
and Coctail Recipes. Barbecue pages is the ultimate online barbecue guide.
Handy Hints for
Barbecue Grilling:
· Be organised: have everything you need ready and at hand
before you start grilling - Go through your food plan; think food
ingredients, marinades, seasonings, equipment and tools. Cover
food to protect against flies and sun.
· Don't use a fork and never stab the food when turningit
is best to use a pair of tongs to grip and turn. When you stab
the meat with a fork, you will allow tasty juices to drain away
into the fire which then can spit and develop aggressive flames.
· Food cooks faster under a covered grill
· You don't need to marinate tender cuts of meat overnight;
they can be marinated in as little as 15 minutes! Less tender
meats need to be marinated at least 6 hours.
· If using wooden skewers, soak in water thirty minutes
before using so ends won't burn during grilling time.
Asian Kebabs Appetisers
INGREDIENTS:
· 3 Tablespoons hoisin or Peking sauce
· 3 Tablespoons sherry
· 4 Tablespoons cup soy sauce
· 1 Teaspoon barbeque sauce
· 2 Spring onions, chopped
· 2 cloves garlic, Finely chopped
· 1 Tablespoon minced fresh ginger root
· 1 1/2 pounds flank steak
· skewers, If wooden, soak for 30 Minutes first so as not
to burn)
DIRECTIONS:
1. In a small bowl, mix together hoisin or pekin sauce, sherry,
soy sauce, barbeque sauce, spring onions, garlic, and ginger.
2. Cut the steak on a diagonal into 1/4 inch slices (across grain).
Place the slices in a resealable plastic bag. Pour the sauce mixture
over slices, and mix thoroughly. Place in fridge for 2 hours,
or overnight.
3. If using gas barbecue, use high heat. Charcoals should be at
the hottest. Discard the marinade, and thread the steak on skewers.
4. Oil the grill grate so the meat doesn't stick. Grill skewers
3 minutes per side, or to desired point.
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