BBQ Selection by brianjwood

[rottiedogs]

BBQ Selection
Submitted by brianjwood on May 08, 2004 at 5:51 am

DESCRIPTION
BBQ Selection

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Bar-B-Q Secret Thai Shrimp
Categories: Seafood,Barbeque
Yield: 4 Servings

2 3/16 lb Black Tiger Shrimp,shell on
Spicy Thai Dressing

Commercial Thai Sauce preparations are available such as
"President's Choice - Spicy Thai Dressing" (in Canada). In a stainless steel or ceramic bowl, marinate the Shell-on Black Tiger Shrimp (rinsed if defrosted)for 1-1/2 to 2 hours in sufficient Thai sauce to cover. Do not marinate longer or shrimp will start to cook in the marinate and take on a rubbery
texture. Barbecue shrimp in shells over hot coals 3-4 minutes each side. The shells keep the meat moist. Serve immediately with a suitable dipping sauce.

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MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Barbecued Chicken Wings - Peak Gai Yang *
Categories: Barbeque
Yield: 4 Servings

1 1/2 lb Chicken Wings
1 t Salt
1/4 c Lemon Grass,Chopped
8 Cloves Garlic,Chopped
1/2 t White Pepper
1/4 c Cilantro Root Or,,Minced
-Coriander Root
1 t Tumeric

This is a favorite barbecue recipe. The enticing aroma of the
sizzling meat on the grill makes it very popular with the street vendors' clientele.
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Combine all the marinade ingredients and marinate the chicken wings overnight. Barbecue the wings over medium coals for 5 to 7 minutes on each side until they are cooked through and golden brown. Serve with steamed sticky rice.
From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.

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MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Barbecued Vietnamese Five-Spice Cornish Game Hens
Categories: Barbeque
Yield: 4 Servings

4 Cornish game hens (14 ounces
-each)
4 Garlic cloves
2 Shallots,or 3 green onions,
-white part only
1 1/2 T Sugar
1/2 t Salt
1/4 t Black pepper
1/2 t Five spice powder
1 1/2 T Vietnamese fish sauce
-(nouc mam)
1 1/2 T Light soy sauce
1 1/2 T Dry sherry

This aromatic barbecued game hen can be easily served Western
style with rice, cole slaw or a green salad. [But it would be better with Thai cucumber salad or Vietnamese carrot salad. Mmmm... S.C.] Halve the hens through the breast. Flatten with the palm of your hand. In a mortar or food processor, pound or mince garlic, shallots and sugar. Add remaining ingredients and mix thoroughly. Pour mixture over hens; marinate for at least 2 hours or overnight in refrigerator. Set hens, skin-side down, on grill and barbecue over medium coals for 15 minutes. Turn and barbecue 15 minutes longer or until they are thoroughly cooked. Serve with Nuoc Cham dipping sauce.

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MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Barbequed Garlic Chicken
Categories: Barbeque
Yield: 6 Servings

3 lb Roasting Chicken
3 t Garlic,chopped
2 t Salt
2 T Black Peppercorns
1 c Fresh Coriander,chopped
2 T Lime Juice
Tomatoes
Scallions

Cut chicken in half lengthwise, and remove bones, if desired. Crush the garlic with salt into a smooth puree. Coarsely crush the peppercorns with a mortar and pedestal or blender. Combine in a flat dish with the coriander, and lime juice. Rub the mixture well into the chicken on all sides, cover and refrigerate overnight or at least one hour. BBQ chicken over
glowing coals, turning about every 5 minutes, until chicken is no longer pink and the skin is crisp. Garnish with tomatoes and curls of scallions. Serve with a salad of cucumber, scallions and tomatoes, seasoned with lime and salt.

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MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Barbequed Pork Ribs/Currant Glaze
Categories: Pork,Barbeque
Yield: 4 Servings

1 t ginger,Ground
1 t coriander,Ground
1/2 t Paprika
1/4 t Pepper
1 t Salt
3 lb Pork loin back ribs or
1 1/2 lb Spareribs
----- GLAZE ==========================
1/2 c Red currant jelly
3 T Orange juice
1 T Lemon juice
1 T Dijon mustard
Thin orange slices,garnish

Combine the first five ingredients and rub onth the meaty side of
the ribs. Cover and refrigerate for 2 hours. An hour or so before serving, start cooking ribs 10 to 12" from coals (or under broiler) turning from time to time. Pork will take 60 to 70 minutes to cook depending on the thickness. Meanwhile, heat to combine red currant jelly, orange and lemon juice with mustard. Brush ribs with the glaze during the last 15 minutes
of cooking. Garnish with orange slices.

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MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Bbq Pork Ribs W/Apricot-Chutney Glaze
Categories: Barbecue
Yield: 4 Servings

4 lb Pork backrib,4 - full racks
1 Orange
14 oz Apricots,drained
1/4 c Honey
1/3 c Chutney,finely chopped
1 t Lemon rind,grated
2 T Lemon juice
1/3 c Tomato puree
1 ea garlic,minced
1/2 t Salt
1 lg Onion

[Note: From Big Oven ]
Several hours before cooking meat, cut orange in half. Rub juice on each rack of ribs. Allow to marinate until cooking time. 2) Combine all other ingredients. Bring to simmer in a small saucepan. Simmer for 2 minutes. Remove from heat. Set aside to cool. 3) Prepare barbecue coals. When ready brush ribs with sauce. Grill 35 - 45 minutes in all, Start ribs rounded-
side up; turning ribs every 10 minutes. Brush with sauce frequently. 4) When cooked through, and sides are crisp and glazed, remove from fire. Serve one rack per person. Per serving: 993 Calories; 66g Fat (61% calories from
fat);
47g Protein; 50g Carbohydrate; 224mg Cholesterol; 566mg Sodium Recipe
by:
Ron West Posted to Bakery-Shoppe Digest V1 #526 by Ron West on Jan 24,
1998

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