Simple and Delicious Barbeque Recipes
Summer is time for getting together with family and friends and enjoying those dog days of summer. One of those ways to kick back and relax include cooking and eating outdoors. When the weather is hot, cooking outside is ideal and dining al fresco is a nice way to gather a group to enjoy a meal together.
Not all recipes and meals have to be complicated. The menu should actually be quite the opposite! Meals should be easy and simple to prepare without taking away time form your family and friends. Meals that are quite to assemble and prepare are best and then just let the grill do the rest of the work. Here are a few simple and delicious barbeque recipes to test out this summer.
Grilled Flank Steak
Ingredients:
- 1/4 cup soy sauce
- 2 tablespoons white vinegar
- 1 green onion, sliced
- 1-1/2 teaspoons garlic powder
- 1-1/2 teaspoons ground ginger
- 3 tablespoons honey
- 3/4 cup vegetable oil
- 1 beef flank steak (about 1-1/2 pounds)
- 1 pound fresh mushrooms, sliced
- 1 green pepper, cut into thin strips
- 1 yellow or sweet red pepper, cut into thin strips
- 3 carrots, cut into julienned strips
Directions:
- In a bowl, combine the first seven ingredients. Pour 3/4 cup marinade into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate for up to 24 hours. Cover and refrigerate remaining marinade.
- Drain and discard marinade. Grill flank steak, uncovered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
- Meanwhile, in a skillet, saut? vegetables in reserved marinade until crisp-tender. Thinly slice steak across the grain. Serve with vegetables. Yield: 5 servings.
Source: Tasteofhome.com
Pork and Peach Skewers
Ingredients:
- 3 Tbsp. apple cider vinegar
- 3 Tbsp. olive oil
- 1/2 cup hoisin sauce
- 2 Tbsp. soy sauce
- 1/4 tsp. pepper
- 1 Tbsp. grated ginger root
- 1 lb. pork tenderloin
- 2 firm ripe peaches, peeled and cut into 1" cubes
Directions:
- In medium bowl, combine vinegar, olive oil, hoisin sauce, soy sauce, pepper, and ginger root; mix well. Cut tenderloin into 1" cubes and add to bowl. Mix to coat pork with marinade. Cover and refrigerate at least 4 hours.
- When ready to serve, prepare and heat grill and prepare peaches. Place pork cubes and peach cubes alternately on small skewers. Grill over medium coals for 7-9 minutes, turning frequently, until pork is cooked and peaches are tender. 8-10 servings
Source: http://busycooks.about.com/od/appetizerrecipe1/r/mangoskewers.htm
Grilled Potatoes with Fresh Rosemary
Ingredients:
- 4 large unpeeled potatoes, diced
- salt
- pepper
- 1 clove garlic, finely chopped
- 2 Tb sp. fresh or 1 Tb sp. dried rosemary, chopped fine.
- 2 Tb sp. Olive oil
Directions:
- Combine potatoes, garlic, rosemary and olive oil in large bowl and season with salt and pepper. Toss to coat evenly.
- Place potatoes onto large sheet of heavy duty aluminum foil and fold up edges to make a pouch. seal all edges well. (if you need to, double wrap with foil)
- Place foil pouch on upper rack or outer edges of medium hot grill and cook for 15 minutes, turn over and cook for an additional 10-15 minutes.
- Remove from grill and let stand for a few minutes before carefully opening the pouch.
Source: http://www.myfamilykitchen.com/grilled-rosemary-potatoes.html
Grilled Summer Vegetables
Ingredients:
- 4 summer squash, sliced
- 4 zucchini squash, sliced
- 4 large carrots, sliced (optional)
- salt
- pepper
- 1 clove garlic, finely chopped
- 2 Tb sp. fresh or 1 Tb sp. dried rosemary, chopped fine.
- 2 Tb sp. Olive oil
Directions:
- Combine vegetables, garlic, rosemary and olive oil in large bowl and season with salt and pepper. Toss to coat evenly.
- Place vegetable mixture onto large sheet of heavy duty aluminum foil and fold up edges to make a pouch. Seal all edges well. (if you need to, double wrap with foil)
- Place foil pouch on upper rack or outer edges of medium hot grill and cook for 10 minutes, turn over and cook for an additional 5-10 minutes depending on how crisp you want the veggies.
- Remove from grill and let stand for a few minutes before carefully opening the pouch.
Source: http://www.myfamilykitchen.com/grilled-vegetables.html
About the author: Ann Martin is a freelance writer for Dinnerware Center, which offers one of the best designs of dinnerware sets online, such as the Oneida Mooncrest and the Oneida Flight. Ann is a writer for other home and cooking websites. When Ann is not writing, she enjoys reading and spending afternoons with her children.
Posted: Saturday 11th June 2011, 12:36 AM
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