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Hi friends. Sorry I’ve been away for a while. Things have been crazy busy. Anyway, I’m back and here’s a great recipe for barbecue trout cooked with wine. I think you’re really going to like it. The best part is that there are so few ingredients that everything will fit very easily into your picnic cooler. So pack up and head to your favorite picnic grounds for a great time this summer.

INGREDIENTS

  1. 2 trout, cleaned and head removed
  2. 1/4 cup dry white wine
  3. 2 tablespoons butter, melted
  4. 1 tablespoon lemon juice
  5. 2 tablespoons chopped fresh parsley
  6. salt and pepper to taste

DIRECTIONS

Preheat your gas grill to medium-high heat or light a charcoal fire. If you’re using charcoal, make sure you start your fire enough in advance so that all the black can be burned away before you’re ready to cook. On a flat surface, lay out two sheets of aluminum foil about a foot and a half long so that they overlap to make one long wide sheet. Rinse the fish and pat it dry. Lay the trout in the center of the aluminum foil about 2 inches apart. Sprinkle with white wine, melted butter and lemon juice. Season with salt, pepper and parsley. Fold the foil up loosely around the fish and crimp the seams to seal. Place the packet on the grill and cook for 15 to 20 minutes, or until fish is cooked throughout.

I hope you enjoy this recipe for grilled trout as much as I do. Whether you try this one or not, have a great summer and spend some time outdoors. Go on a picnic!

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Do you like brisket as much as I do? Are you looking for a brisket recipe that departs from the normal? This recipe for smoked brisket marinaded in dark beer is just what you’re looking for. So get out your barbecue tools and give this one a try at your next backyard party. You’ll be glad you did.

BRISKET INGREDIENTS

  • 1/2 cup ancho chili powder
  • 2 tablespoons paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon dry mustard
  • 1 tablespoon kosher salt
  • 2 teaspoons cayenne
  • 1 trimmed brisket with a layer of fat at least 1/4-inch
    thick, about 5 to 6 pounds

BRISKET PREPARATION DIRECTIONS

Mix the spices together in a small mixing bowl. Rub the whole brisket with the spice mixture, place on a baking sheet and let stand (covered) for at least an hour and no more than six hours.

DARK BEER MARINATE INGREDIENTS

  • 1 large red onion
  • 4 cloves garlic
  • 2 serrano chiles, chopped
  • 4 bottles of dark beer
  • 1/4 cup dark brown sugar
  • 2 bay leaves
  • Salt and freshly ground pepper

DARK BEER MARINATE DIRECTIONS

Place all the ingredients in a medium sized saucepan, season with salt and pepper and cook over medium heat for 15 minutes. Remove from the heat and let cool slightly.

BRISKET COOKING DIRECTIONS

Prepare your smoker according to manufacturer’s directions. Place the brisket in the smoker, fat side up and smoke it for four to five hours or until it is very tender. Baste with the marinate every 30 minutes.

I know this recipe takes some time to prepare but it will be well worth the effort. Give it a try and I know you and your guests will be glad you did.

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Is it legal to have so many great tastes on one skewer? Wait till you check out this outrageous recipe for grilled chicken with pineapple and plantains. Take out your barbecue tools and make this recipe at your next backyard barbecue. If they didn’t know better, your friends would think you were a professional chef.

INGREDIENTS

  1. 1/2 cup pineapple juice
  2. 1/2 cup vegetable oil
  3. 1/2 pineapple peeled and cubed
  4. 1/4 cup lime juice
  5. 2 cloves garlic
  6. 2 tablespoons oregano
  7. 2 whole ripe plantains (optional)
  8. 4 strips bacon
  9. 8 whole chicken thighs
  10. 1 large onion

DIRECTIONS

On eight 10-inch skewers, thread chicken, bacon, pineapple, onions and plantains, alternating ingredients. Set skewers on a tray with sides or in a glass baking dish.

In small bowl, stir together the pineapple juice, lime juice, oregano and garlic cloves. Pour the pineapple juice mixture over skewers, coating all sides thoroughly. Cover the skewers with plastic wrap and refrigerate them for at least 30 minutes. I think the kabobs come out best if they marinate for a full 24 hours. Please remember to turn them once in a while.

When you’re ready to cook these kabobs, heat your grill to medium-hot or start a charcoal fire. Don’t put the skewers on the grill until all the black has burned away from the charcoal. If you put them on too soon, they’ll end up tasting funny. Remove the skewers from the marinade and set the remaining marinade aside. We’re going to use if for a sauce. Brush the kabobs with cooking oil and grill them for about 20 minutes turning them regularly.

Here’s a great dipping sauce to go with these chicken kabobs:

INGREDIENTS

  1. remaining marinade from the kabobs
  2. 2 tablespoons cooking oil
  3. 1 large onion minced
  4. 1 10 ounce jar of pineapple fruit spread

To make the dipping sauce just stir all the ingredients together in a medium or large bowl and boil over medium to high heat for 10 minutes. Serve the dipping sauce separately and allow you guests to dip to taste.

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Here’s my recipe for Steak Au Poivre for your next picnic or camping trip. You’re going to need some great barbecue tools for this recipe so make sure yours are ready to go!

INGREDIENTS

1. 1 lg. sirloin
2. Salt and pepper to taste
3. 4 tbsp. butter, melted
4. 2 tbsp of Worcestershire sauce
5. 4 oz of lemon
6. 2 tbsp. brandy (or more )
7. 1/4 c. chopped parsley

DIRECTIONS

Sprinkle the steak with salt and pepper. Place over hot coals and sear quickly on each side. Combine remaining ingredients and baste steak as grilling continues. Turn the steak frequently basting each time, until cooked as desired. Remove from grill and pour remaining sauce over steak.

Note: Recommended internal temperatures

* Medium rare–145 degrees
* Medium– 160 degrees
* Well done–170 degrees

If you’re looking for a new picnic basket, please visit Picnic Baskets and More and allow me to recommend Camping Gear Stop for all your camping equipment.

Please let me know what you think of this recipe by leaving a comment below. Also, if you like it, please click the add this button and submit it to your favorite social bookmarking site. Thanks!

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Here’s a great grilled salmon recipe for your next picnic or or backyard barbecue. This one is both easy and delicious so get out your barbecue tools and give it a go!

INGREDIENTS

1/2 cup brown sugar
1/2 cup hot water
2/3 cup Shiraz wine
1/2 cup soy sauce
1/3 cup olive oil
3 cloves garlic, minced
1/3 teaspoon lemon pepper
2 pounds salmon fillets (fresh is always better than frozen)
1 tablespoon cornstarch
2 tablespoons cold water

DIRECTIONS

In a bowl, mix the brown sugar in the hot water until dissolved. Pour into a large resealable plastic bag, and mix in wine, soy sauce, olive oil, garlic, and lemon pepper. Place salmon in the bag, seal, and marinate 8 hours or overnight in the refrigerator. When it’s picnic time, preheat your grill for high heat. Lightly oil the grill grate. Reserving the marinade, place the salmon on your grill and cook for five to eight minutes on each side or until it’s easily flaked with a fork.

Transfer the reserved marinade to a pot. Dissolve the cornstarch in cold water. Bring the marinade to a boil, and stir in the cornstarch mixture to thicken. Serve over the salmon or on the side as a dipping sauce.

I hope you enjoy this recipe as much as my family does. If you do, please let me know by leaving a comment below.

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Spring is getting close and very soon you’ll be packing your camping tent, picnic backpack and other accessories and heading for the great outdoors.  Well here’s a recipe for black bean chili that will help warm you on those cool evenings that lie ahead.  I hope you enjoy it.

INGREDIENTS

2 pounds of ground beef
1 tablespoon olive oil
1 onion, chopped
2 red bell peppers, seeded and chopped
1 jalapeno pepper, seeded and minced (optional)
10 fresh mushrooms, quartered
1 28 ounce can of diced tomatoes
1 cup corn kernels (I prefer fresh corn but canned or frozen is fine)
1 teaspoon ground black pepper
2 tablespoon ground cumin
2 tablespoon chili powder
2 (15 ounce) cans black beans
1 1/2 cups beef broth
4 cups tomato juice
1 teaspoon salt

DIRECTIONS

I’d suggest you start this recipe on your grill and then finish it on an open fire for a great smokey flavor.  So, first brown the ground beef and drain it thoroughly.  Heat the oil in a large saucepan over medium-high heat.  Sautee the onion, red bell peppers, jalapeno, mushrooms and corn until the onions are translucent.  Add to the ground beef and transfer into a stock pot.  Add the tomatoes and tomato juice and season with black pepper, cumin and chili powder. Stir in the black beans, beef broth and salt and bring to a boil.  Once it comes to a boil, lower the heat and simmer for 3 hours.  Start your charcoal or wood fire when the chili has been simmering for 2 hours.  At the end of 3 hours, remove 1 1/2 cups of the chili to a food processor or blender.  Puree the portion you removed and stir it black into the chili.  Now move the pot onto your fire which should be well burned down and simmer for another 30 to 60 minutes.

I hope you enjoy this recipe as much as my family does.  If you like my recipes, please take a moment and click on the “add this” button below and vote for it at your favorite social bookmarking site.

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This one may not be best for a barbecue but it’s so delicious that I can’t resist sharing it with my readers. If you like traditional Reuben sandwiches, you’re going to love this variation.

INGREDIENTS

6 slices rye bread, cubed
1 (16 ounce) can sauerkraut, drained. I don’t rinse I think it takes away the flavor of the Kraut but it’s completely up to you.
1 pound deli sliced corned beef, cut into strips
3/4 cup Russian-style salad dressing
2 cups shredded Swiss cheese

DIRECTIONS

Preheat your oven to 400 degrees F (200 degrees C). Spread the bread cubes in the bottom of a 9×13 inch baking dish. Spread the sauerkraut evenly over the bread cubes and then layer the beef strips over the sauerkraut. Pour dressing over the entire mixture. Spray aluminum foil with cooking spray and use to cover the baking dish, sprayed side down. Bake in the preheated oven for 25 to 30 minutes. Remove the cover, sprinkle with cheese and bake uncovered for another 10 minutes, or until the cheese is melted and
bubbly.

I’d suggest you save this recipe for one of those rainy days when you just can’t go on a picnic or barbecue in your back yard. Enjoy!

If you like this recipe, please do me a favor and click on the add this button below and save this recipe to your favorite social bookmarking site. Thanks!

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