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Unique BBQ recipes

Published On: May 16 2011 02:34:06 PM CDT
Updated On: Jul 08 2013 10:41:37 AM CDT
Grilled Chicken Breast, BBQ, Barbecue

iStock / ideabug

Grilled BBQ Hamburger Supreme

  • 1 can mushrooms
  • 4 tablespoons butter
  • 1 pound ground round
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon Worcestershire sauce
  • 4 tablespoons Italian bread crumbs
  1. Saute mushrooms in butter.
  2. Add salt, pepper, garlic powder, and onion powder to the ground beef and mix thoroughly.
  3. Fashion into thin patties about 5 inches in diameter.
  4. Grill until desired doneness on the barbeque.
  5. Garnish with mushrooms, tomatoes, cheddar cheese and lettuce.
  6. Serve on a hamburger bun or kaiser roll.

Sweet-Sour Barbecued Ribs

  • 1 1/4 cups ketchup
  • 3/4 cup water
  • 1/4 cup honey
  • 2 tablespoons Worcestershire sauce
  • 4 teaspoons lemon juice
  • 1 small onion, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 pounds back ribs
  1. Mix together the ketchup, water, honey, worcestershire sauce, lemon juice onion, salt, and pepper.
  2. Cook for about 10 minutes, stirring occasionally.
  3. Prepare a charcoal grill, and cook ribs over medium-hot coals, turning occasionally. Brush ribs with sauce after each turn.
  4. Cook ribs until desired doneness. Remove from barbecue and enjoy.

Sirloin Steak with Grilled Bell Peppers

  • 2 pounds top sirloin steak
  • 1 large green, red and yellow pepper
  • 1 tablespoon oil
  • 1 tablespoon lemon pepper
  • 1 teaspoon salt
  1. Cut peppers in half lengthwise; trim and remove seeds. Cut each half into thirds.
  2. Combine oil and lemon pepper; brush over peppers.
  3. Place sirloin steak and peppers on grid over ash-covered coals.
  4. Broil 16 to 20 minutes, turning steak once and the peppers occasionally. Season steak and peppers with salt.
  5. Carve steak into thin slices and serve with the grilled peppers.

Blackened Fish

  • 2 tablespoons paprika
  • 1 teaspoon crushed dried thyme
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sugar
  • 1/4 teaspoon ground red pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 halibut steaks (5 to 6 ounces each)
  1. Spray cold barbecue grill racks with nonstick cooking spray. Preheat the grill to medium-high heat.
  2. In a small bowl, combine the paprika, thyme, onion powder, garlic powder, sugar, ground red pepper, salt, and black pepper; mix well. Rub evenly over both sides of the fish.
  3. Grill the fish for 7 to 8 minutes per side, or until it is cooked through and flakes easily with a fork. Serves 4.

Fajitas on the Grill

  • 1/2 cup Italian dressing
  • 3 tablespoons fresh lime juice
  • One 1 1/2-pound flank steak
  • 3 large bell peppers (red or green), cut into strips
  • 2 large onions, each cut crosswise into 1/2-inch slices
  • Eight 8-inch flour tortillas, warmed
  • 1 jar (16 ounces) salsa
  1. Preheat the grill to medium-high heat.
  2. In a small bowl, combine the Italian dressing and lime juice; mix well then brush over the steak, peppers, and onions.
  3. Grill the steak, peppers, and onions for 8 to 10 minutes per side, or until desired doneness. Slice the steak across the grain and serve in the tortillas topped with the peppers, onions, and salsa. Serves 6 to 8.

Note: If you don't have a basket for grilling the veggies, make sure to cut them large enough and place them crosswise on the grill to keep them from falling through the grill rack. The standard way to serve fajitas is topped with sour cream and guacamole -- but go ahead and add any of your favorite toppings.