Let's have a SBD style barbecue!
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Let's have a SBD style barbecue!
| Thu, 05-22-2008 - 4:54pm |
In celebration of our 200,000 post milestone, let's have a barbecue! The timing is also perfect, as the summer season is approaching.
Tell us what you will bring to the barbecue, and post the recipe or product information link. We'll also use this as a barbecue thread that can be posted under the "Recipes" section. We need everything...appetizers, main dishes, salads, veggies, and desserts!
Edited 5/22/2008 4:55 pm ET by cl-joy_ny



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Thanks! I often squeeze my own too, but its great to have a party-ready option.
To help turn this post into a BBQ cookbook, here are my 2 of my current favorite chicken marinades:
BASIL CHICKEN: (from Weber's Big Book of Grilling)
1/3 cup tightly packed fresh basil
3 medium cloves garlic, coarsely chopped
3 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 boneless skinless chicken breasts, about 6 ounces each
Puree the marinade ingredients in a food processor or blender. Place the chicken in a ziplock bag, coat evenly with the basil mixture and marinate 4 to 6 hours before grilling.
SUNDRIED TOMATO CHICKEN: (from "The Taste of Summer" by Diane Rossen Worthington")
3/4 cup dry-packed sun-dried tomatoes
Boiling water (to cover tomatoes)
4 medium cloves garlic, coarsely chopped
1 teaspoon extra virgin oil oil
1 teaspoon red pepper flakes
2 tablespoons Dijon Mustard
2 tablespoons balsamic vinegar
salt and freshly ground pepper
6 boneless skinless chicken breasts, about 6 ounces each
1. place the sundried tomatoes in a small heatproof bowl and soften in the boiling water for 15 to 30 minutes. Drain well.
2. process all ingredients (except chicken) in a food processor or blender until a thick, smooth paste forms.
3. Place the chicken in a ziplock bag, coat evenly with the marinade and marinate at least 2 hours but up to overnight before grilling.
We make this chicken a lot also:
Chicken Breasts with Soy and Mustard Marinade
from Weber’s Real Grilling™ by Jamie Purviance
Prep time: 5 minutes
Grilling time: 8 to 12 minutes
Marinating time: 2 to 3 hours
Marinade
1/2 cup dry white wine
2 tablespoons soy sauce
2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
2 teaspoons hot chili oil
2 teaspoons dark sesame oil
4 boneless chicken breast halves (with skin), about 6 ounces each
1. In a medium bowl, whisk the marinade ingredients.
2. Place the chicken in a large, resealable plastic bag and pour in the marinade. Press out the air and seal the bag tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 2 to 3 hours.
3. Remove the chicken from the bag and discard the marinade. Grill over direct medium heat (350°F to 450°F), skin side down first, until the meat is firm to the touch and no longer pink in the center, 8 to 12 minutes, turning once. Keep the lid closed as often as possible during grilling. Serve warm.
Makes 4 servings
MARINATED FLANK STEAK
I usually make a double or triple batch of this for parties and it gets rave reviews. I've been making it for so long now that I forget where it come from originally, but probably Epicurious.com. Pour a dry red wine, such as Zinfandel or Pinot Noir.
STEAK
1/2 cup soy sauce
1/2 cup dry white wine
1/2 onion, chopped or 2-3 sliced green onions (white and green parts)
3 tablespoons chopped fresh rosemary
2 tablespoons olive oil
2 garlic cloves, chopped
1 2-pound flank steak, trimmed
SAUCE (Optional, but most people really like it)
1/2 cup sour cream
1 tablespoon plus 1 teaspoon prepared white horseradish
2 green onions, chopped
Romaine lettuce leaves
FOR STEAK: Combine first 6 ingredients in large Ziplock bag. Shake to combine. Add steak and turn to coat. Cover and marinate overnight, turning occasionally.
FOR SAUCE: Mix first 3 ingredients in small bowl. Season with generous amount of pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Prepare barbecue or broiler (high heat). Drain steak. Pour marinade into small saucepan and boil 1 minute. Season steak with generous amount of pepper. Grill to desired doneness, basting occasionally with marinade, about 6 minutes per side for rare, ten minutes per side for medium. Transfer steak to plate and let stand at least 15 minutes before slicing. (Can be prepared up to 2 hours ahead.) Cut steak across grain into thin diagonal slices. Line platter with romaine leaves. Top with steak. Serve warm or at room temperature with horseradish sauce.
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