You’ll Need:# 3-4 lb. (1.5-1.75kg) leg of lamb # 2 teaspoons ground cumin # 1 tablespoon paprika # 2 garlic cloves, cut into slivers # 2 tablespoons vegetable oil # 2 tablespoons white wine # sat and pepperDirections : # Blend together the wine, cummin, paprika and oil with salt
Category: Barbecue
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You’ll Need:Vegetable cooking spray 1/2 cup chopped green bell pepper 1/4 cup chopped onion 2 cloves garlic, minced 1 1/2 cups chopped, peeled tomato 2 tablespoons chopped green chiles, drained 1 tablespoon chopped fresh cilantro or parsley 1/4 teaspoon salt 1/4 teaspoon hot sauce Dash of white pepper 4 (4
You’ll Need:# 4 lb. (1.80kg) boned leg of lamb # 12 corn cobs, cut into 6 pieces # 1 large pineapple # 14 medium onions, finely chopped # 8 tablespoons fresh basil leaves, chopped # 8 tablespoons vegetable oil # half a pint (285ml) red wine # 4 cloves of
You’ll Need:2 small trout, boned Olive oil or bacon fat Cracked black pepper and cayenne pepper Salt Fresh herbs (rosemary, marjoram, thyme)Directions : 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
You’ll Need:# 6 thin boneless pork chops # 4 tablespoons apricot jam # 4 tablespoons tomato ketchup # 2 tablespoons hot chilli sauce # ground black pepperDirections : # Mix all the ingredients, apart from the chops, together in a bowl # Brush the chops with the marinade and place
You’ll Need:1 pound peeled and deveined shrimp 1/2 pound bacon 1 1/2 cups Jack Daniels Original No.7 Barbecue Recipe Grilling Sauce 2 tablespoons lemon juice 1 tablespoon garlic powderDirections : Cut slices of bacon in half. Cook bacon halfway (should not be crisp). Combine Jack Daniel’s Grilling Sauce, lemon juice
You’ll Need:# 12-16 pork spare ribs # 2 teaspoons chilli powder # 6 tablespoons oil # 1 teaspoon barbecue seasoning # 1 lime, rind and juice # 2 tablespoons mushroom ketchupDirections : # Mix together all of the ingredients, apart from the ribs, to make a marinade # Brush the
You’ll Need:Juice of 2 oranges, approximately 2/3 cup Zest of 1 orange, minced 6 tablespoons sherry 6 tablespoons peanut or olive oil 2 garlic cloves, minced 1 teaspoon prepared Creole mustard 1/4 teaspoon salt 1/4 teaspoon freshly-ground black pepper 4 (6 ounce) firm white fish fillets Orange wedges and additional
