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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.

Grilled Artichoke and Spinach Dip with Pita Wedges

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.




Grilled Artichoke and Spinach Dip with Pita Wedges

Thanks to Weber barbecues

 

This irresistible creamy dip from the Weber Grill Restaurant is equally at home at an elegant cocktail party or a Super Bowl bash.

For the dip:
2 14-ounce cans artichoke hearts, drained
1/4 cup olive oil, divided
Salt and pepper
3 cloves garlic, chopped
2 shallots, chopped
1 medium onion, roughly chopped
2 pounds frozen chopped spinach, well drained
1 pint heavy cream
1 pint sour cream
1 cup plus 2 tablespoons grated Parmesan cheese, divided

For the pita:
8 pita rounds
Olive oil
Salt and pepper


To make the dip: Drain artichoke hearts and place on skewers. Brush with olive oil and season with salt and pepper. Grill over Direct Medium heat until golden brown, about 6 minutes, turning once halfway through grilling time.

In a large sauté pan, sauté garlic, shallot, and onion in remaining olive oil. Rough chop the artichokes and add to garlic mixture. Add the spinach. Fold in cream, sour cream, and 1 cup of the cheese. Season to taste with salt and pepper. Place in fireproof dish or heavy-duty aluminum pan and sprinkle with the remaining 2 tablespoons of Parmesan cheese. Grill over Indirect Medium heat for 20 to 25 minutes until dip is heated through.

To make the pita: Brush pita rounds with olive oil and season with salt and pepper. Grill briefly over Direct heat to warm, about 1 to 2 minutes. Cut into wedges.

Garnish the dip with sour cream and chopped fresh tomato, if desired. Serve with the pita wedges.

Makes 12 servings

 

 

 


 

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