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Recipes Barbeque

Citrus Shrimp Kabobs

Blend lemon juice, lime juice, orange juice, oil, honey and oregano in small bowl. Place shrimp and 1/3 cup juice mixture in nonmetal bowl or plastic bag; refrigerate for 1 hour, turning occasionally. Reserve remaining juice mixture. Remove shrimp, discarding marinade. Place shrimp al
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Foil Barbecued Shrimp

In a saucepan melt butter; stir in parsley, curry powder, garlic, salt and pepper. Add shrimp; stir to coat. Divide shrimp mixture equally among 6 (18 x 12-inch) pieces of heavy duty foil. Fold foil around shrimp, sealing the edges well. Grill shrimp over hot coals about 8 minutes. Tu
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Grilled Tequila Shrimp

Combine all marinade ingredients and mix well. Pour over shrimp and marinate, covered, for six hours in the refrigerator. Grill shrimp over hot coals until opaque, about 3 minutes on each side. Yields 15 servings.
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Grilled Texas Shrimp

Mix all ingredients except shrimp in shallow glass or plastic dish. Stir in shrimp. Cover and refrigerate for 1 hour. Remove shrimp from marinade, reserving marinade. Thread 4 shrimp on each of six (8-inch) metal skewers. Grill over medium coals, turning once, until pink, 2 to 3 minut
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Grilled Tuna Steaks

Place tuna steaks in a 12 x 8-inch dish; pour salad dressing over tuna. Cover and refrigerate 1 hour, turning once. Remove steaks from marinade; reserve marinade. Sprinkle pepper on both sides of steaks. Grill, covered, over medium coals (425 degrees F) for 5 minutes on each side or u
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Herbed Shrimp and Basil Mayonnaise

Rinse a mixing bowl with hot water and dry well. Add egg yolks, wine vinegar, mustard, salt and white pepper to taste. Beat vigorously with a whisk or at high speed of an electric mixer. Add olive oil VERY SLOWLY. Add 1/2 cup more in a stream, adding lemon juice, salt and pepper to taste. In a b
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Jalapeno Shrimp Skewers

Butterfly shrimp by removing shell except for last tail segment. On underside of shrimp tails, cut nearly all the way through. Marinate in dressing for 10 minutes; reserve marinade for basting on the grill. Slice pepper in half lengthwise; remove seeds and slice into very thin "matchs
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Grilled Garlic Shrimp

Peel shrimp, leaving the tail on. Thread 4 shrimp onto each skewer; set aside. Melt butter in a small saucepan. Add garlic and red pepper. Simmer for 1 minute and stir in basil. Brush each skewer lightly with garlic butter, then season both sides with salt and pepper. Place on coals o
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Grilled Marinated Salmon

In a medium bowl, combine the soy sauce, vinegar, sugar, oil, mustard powder, ginger and ground black pepper. Place the salmon in a shallow, nonporous dish and pour the marinade over the salmon. Cover and marinate in the refrigerator for at least 1 hour, turning occasionally. (by user)
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Orange-Marinated Gulf Fish

Fire up enough charcoal to form a single layer beneath the fish. Combine all the marinade ingredients in a lidded jar, and shake the jar well. Lay fillets in a single layer in a nonreactive pan. Pour marinade over the fish, and let the fish sit at room temperature for 30 minutes.
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Planked Trout

Choose 2 thick non-resinous boards (in other words no pine!) or a split log. Soak in cold water for at least 1 hour. Build fire in front of a rock or sand pile to reflect heat towards fish. Let it burn down to hot coals. Pile coals in front of rock. Center fish on boards, s
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TAG: planked, boards, trout, ,

Red Snapper Veracruz

Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add green pepper, onion and garlic; cook, stirring constantly, until tender. Stir in tomato and next 5 ingredients; cook, stirring frequently, until thoroughly heated. Brush fish with margarine; place i
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Scallops Kebab

Marinate scallops in mixture of 1/2 soy sauce and 1/2 oil and vinegar dressing for about 4 hours. Alternate scallops with chunks of green pepper, onion and fresh tomatoes on skewers. Grill outside about 20 minutes, or until scallops are done.
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Shrimp en Brochette

Marinate shrimp for 1 hour in a mixture of the lemon juice, wine, oil, Worcestershire sauce, soy sauce, salt and pepper. Alternate on skewers with pineapple chunks (6 shrimp and 6 pineapple chunks per skewer). Grill until shrimp is cooked, basting with marinade while cooking. Serves 6
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TAG: shrimp, ,

Shrimp Sizzle

Mix together the oil, mint, parsley and scallion. Pour over shrimp, and toss to coat. Cut pineapple into 1-inch chunks. Skewer each shrimp through the thick and thin end, alternating shrimp and pineapple. Fill skewers. Grill on a lightly oiled grill over medium heat. Cook for 3 to 4 m
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Grilled Shrimp Rellenos

Place chiles on grill 4 to 6 inches over hot coals. Cook until chiles are blistered and somewhat charred on one side. Remove and peel any skin that removes easily. Slit lengthwise down the cooked side and remove seeds. Mix shrimp and onions and fill chiles with mixture. Place over med
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Grilled Swordfish

Prick swordfish all over and place in shallow, glass dish. Combine all remaining ingredients, except lemon wedges, which are used for garnish. Pour over the swordfish. Marinate for 1 to 3 hours (or longer, if desired). Broil or grill fish using moderate heat for 5 to 6 minu
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South Seas Shrimp and Mango

Place shrimp in large resealable plastic food-storage bag. Combine mustard, oil, juice, hot sauce and orange peel in small bowl; pour over shrimp. Seal bag; marinate in refrigerator 20 minutes. Alternately thread shrimp, mango, bell pepper and onions onto four 10-inch metal
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Spicy Lime Grilled Prawns

Place the prawns and lime zest in a large, non-metallic bowl. Place the lime juice, chile pepper, garlic, ginger, and onion in a food processor or blender, and process until smooth. You may need to add a little oil to facilitate blending. Pour over the bowl of prawns, and stir to coat. Cover, an
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Sweet Bourbon Grilled Salmon

Combine pineapple juice, soy sauce, sugar, bourbon, pepper and garlic powder and stir to dissolve sugar. Add oil. Marinade salmon fillets for at least 1 hour and up to 4 hours. Grill.
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Tequila Shrimp

Shell and devein shrimp; chill. Combine remaining ingredients and refrigerate 1 to 2 hours. Place shrimp on skewers. Grill 2 to 3 minutes per side.
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Western Cedar Plank Salmon

Soak cedar plank thoroughly to prevent burning. Place the salmon on the plank skin side down and season to taste (garlic salt, dill weed, and black pepper work well). Place the plank with the salmon on a covered grill on low. You want the plank to smolder on the bottom and
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Lemon Dill Salmon Grill

Mix. Pour marinade over 1 1/2 pounds salmon steaks. Marinate in the refrigerator for at least 2 hours, turning once. Brush remaining marinade on salmon while grilling.
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Orange Barbecue Shrimp

Combine all ingredients except the bacon and shrimp. Simmer sauce gently for 20 minutes. Cool, cover and refrigerate. Cook bacon until fat is clear, cut in half. Wrap each shrimp in bacon; secure with a wooden pick. Grill or broil until bacon is crisp. Baste with barbecue sauce. Conti
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Skewered Shrimp

Peel and devein the shrimp. Combine remaining ingredients, then marinate shrimp overnight in the sauce. When ready to grill, alternate on skewers a shrimp, which has been wrapped in a strip of raw bacon, with a bud of garlic. Place the filled skewers over a charcoal fire and cook very
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Smoke-Barbecued Salmon

Mix spices and rub over the fish. Let stand at room temperature. Burn coals down until they are covered with gray ash. Meanwhile, put hickory chips in water for 30 minutes, then drain well. Put hickory chips on the coals. Put fish on a greased grill. Cover the barbecue and open damper
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Fabulous Five Spice Chicken

In a blender or food processor, blend the soy sauce, oil, sherry, shallots, garlic, ginger, Chinese five-spice powder, serrano pepper, brown sugar, anise, and salt until smooth. Place the chicken in a large bowl. Pour the blended mixture over the chicken, cover, and marinate at least 1 hour in t
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Fajita Marinade I

In a large resealable plastic bag, mix together the lime juice, water, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring. Stir in cayenne and black pepper. Place desired meat in the marinade, and refrigerate at least 2 hours, or overnight. Cook as desired.
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Faux Jerk Chicken

In a large dish, mix the olive oil, vinegar, lime juice, sugar, thyme, allspice, cinnamon, salt, and cayenne pepper. Stir in the scotch bonnet pepper, green onions, and garlic. Pierce chicken on all sides with a fork, and place in the dish. Cover, and marinate up to 24 hours in the refrigerator,
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Fajita Marinade II

In a large bowl, mix vegetable oil, distilled white vinegar, Worcestershire sauce, water, fresh lemon juice, fresh lime juice, ground black pepper and garlic powder. Place flank steak strips in the mixture. Cover and marinate in the refrigerator at least 6 hours before grilling as desired.
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Feta Cheese Turkey Burgers

Preheat the grill for medium high heat. In a large bowl, combine turkey, feta cheese, olives, oregano, and pepper. Mix together, and form into patties. Lightly oil the grate. Place patties on the grill. Cook for 10 to 12 minutes, turning halfway through.
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Fajita Marinade III

In a medium bowl, mix together vegetable oil, lemon juice, green onion, rosemary, thyme, oregano and garlic. Place beef or chicken in the marinade. Cover and marinate in the refrigerator approximately 24 hours before grilling as desired.
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Favorite Barbecue Chicken

Preheat grill for medium-high heat. Heat olive oil in a skillet over medium heat. Saute onion and garlic until tender. Stir in ketchup, honey, brown sugar, apple cider vinegar, Worcestershire sauce, salt, and pepper. Cook for a few minutes to thicken sauce. Remove from heat, and allow to c
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Firecracker Burgers

Preheat grill for high heat. In a medium bowl, mix the beef, diced green chilies, and bouillon. Shape into 4 patties. Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done. Top each patty with cheese about 2 minutes prior to removing from grill.
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Fiery Pork Skewers

In a medium bowl, mix teriyaki sauce, red wine vinegar, vegetable oil, brown sugar and red pepper flakes. Place pork tenderloin cubes in the mixture. Toss to coat. Preheat an outdoor grill for high heat and lightly oil grate. Place pork on skewers. Cook on the prepared grill, turning
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Firecracker Grilled Alaska Salmon

Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrige
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Fired Up Southwest Fajitas

Combine Southwest Marinade, oil, lime juice and water in a self-closing plastic bag. Pierce steak with fork. Add steak, pepper and onion strips to marinade. Close bag. Turn bag to coat meat and vegetables. Refrigerate 30 minutes or longer for extra flavor. Remove meat from marinade. Grill
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Figs Oozing with Goat Cheese

Preheat grill for medium heat. Make a small incision in the bottom of each fig (large enough to hold pastry bag tip). Place goat cheese in pastry bag with plain tip. Fill figs with goat cheese by squeezing a small amount of cheese into the bottom of each fig. The figs will plump up when fi
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Flank Steak Carpaccio-Style with Spinach and Shaved Parmesan

Place the steak and vinegar in a 13 x 9-inch glass or ceramic pan. Turn to coat evenly. Cover with plastic wrap and refrigerate, turning occasionally, for at least 1 hour. Prepare a charcoal or gas grill. Remove the steak from the marinade. Pour the marinade into a glass measuring cup; set
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Firehouse BBQ Sauce

Pour ketchup into a large saucepan. Pour vinegar into the ketchup bottle, shake to loosen any remaining ketchup, and pour into the saucepan. Save the bottle, and clean. Stir in the brown sugar, butter, and red pepper flakes. Cook over medium heat until almost boiling, but do not boil. For conven
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