It's BBQ Season.....

[ArtsieAng Super Moderator Find all posts View Profile Close ArtsieAng]

We need some good BBQ recipes! Here's one that I like, when I'm looking for something different, or having company........

BBQ butterflied Leg of Lamb

Even a professional butterflied leg of lamb will have uneven thickness, so cut the meats into parts with equal thickness.

5 lb leg of lamb....boned, and butterflied
1/2 cup olive oil
1/2 cup fresh orange juice
2 large cloves garlic, crushed
1 1/2 teaspoons....thyme leaves
1 tablespoon parsley
1/2 teaspoon ground pepper
1 teaspoon salt

Marinate the lamb in all the above for at least 2 hours

Brush the grill with olive oil, and heat to med temperature.

Grill lamb, basting frequently until done....internal temperature 135-140. This should take about 20 - 25 minutes, depending on thickness, of lamb.

Slice lamb crosswise, on the diagonal, and serve.

[JLB Please excuse me, I'm a Dick. Not a moron just a Dick Find all posts View Profile Close JLB]

Recipes:

1. Put a weinie on the grill. Cook it to your desired doneness. Stick in it a bun. Eat it.

2. Put a raw burger on the grill, kinda smashed out flat. Cook it to your desired doneness. Stick it in a bun. Eat it.

3. Put a meat you like on the grill. Cook it to your desired doneness. Put stuff you like on it. Eat it.

4. Put fish or shrimp on the grill, which becomes a BarB. Cook it to your desired doneness. Eat it.

5. Drink a lot of Bud Light. Put anything on a grill. Eat it. Doneness does not matter.

[ArtsieAng Super Moderator Find all posts View Profile Close ArtsieAng]

Recipes:

1. Put a weinie on the grill. Cook it to your desired doneness. Stick in it a bun. Eat it.

2. Put a raw burger on the grill, kinda smashed out flat. Cook it to your desired doneness. Stick it in a bun. Eat it.

3. Put a meat you like on the grill. Cook it to your desired doneness. Put stuff you like on it. Eat it.

4. Put fish or shrimp on the grill, which becomes a BarB. Cook it to your desired doneness. Eat it.

5. Drink a lot of Bud Light. Put anything on a grill. Eat it. Doneness does not matter.

Who knew that you were such a gourmet chef! You'll need to share more of your secrets, with us.

[rubin Senior Member Find all posts View Profile Close rubin]

Recipes:

1. Put a weinie on the grill. Cook it to your desired doneness. Stick in it a bun. Eat it.

2. Put a raw burger on the grill, kinda smashed out flat. Cook it to your desired doneness. Stick it in a bun. Eat it.

3. Put a meat you like on the grill. Cook it to your desired doneness. Put stuff you like on it. Eat it.

4. Put fish or shrimp on the grill, which becomes a BarB. Cook it to your desired doneness. Eat it.

5. Drink a lot of Bud Light. Put anything on a grill. Eat it. Doneness does not matter.

That's pretty much my approach as well, except that in lieu of a traditional grill, I like to dig a small hole on the beach, start a roaring hickory fire in the hole, let it burn down to glowing coals (gives me a good hour or so to work on the drinking part), then place a metal grate over the hole and do as described above. When the weather is right I wouldnt trade it for dinner in a 5 star restaurant!

[Luanne Senior Member Find all posts View Profile Close Luanne]

My strategy for BBQ...........have dh do it!

[Elan Senior Member Find all posts View Profile Close Elan]

Recipes:

5. Drink a lot of Bud Light. Put anything on a grill. Eat it. Doneness does not matter.

I've tried this recipe. I modified it slightly by using Corona instead of Bud Light, but I think the results are identical.......

[RESORT2ME Senior Member Find all posts View Profile Close RESORT2ME]

Haven't felt the need when doing weinies on the grill, but for cookouts with burgers, ribs and steak we like corn grilled while the beer gets started... and the coals are getting up to heat.

Soak whole ears in water for a 2 to 4 hours, then lay them on the heat as soon as the starter stops smoking. Roll them over to heat all sides. When we're ready to put the meat on, the ears get moved to the grill edges. Continue turning the ears so that no husk gets charred.

We like the flavor imparted to the corn by the husk.

Haven't tried grilled ears with salmon or shrimps.

Usually place a stick of butter on a napkin laying in a small plate over a bowl of ice. Peel back the husk, forming a handle. Discard the silk. Rub the butter over the corn. Salt and pepper.

[Quimby Junior Member Find all posts View Profile Close Quimby]

Boil Bratwurst in Beer for 5 min, then grill accordingly on BBQ...don't poke with fork while cooking!! Yum !!

[ArtsieAng Super Moderator Find all posts View Profile Close ArtsieAng]

No Beer......No wait, this one sounds really good, and very easy.....

Grilled Shrimp Cocktail with Yellow Gazpacho Salsa
Prep: Cook: Ready In 1 hr. Serves 4

Ingredients

4 medium yellow tomatoes
1 yellow bell pepper
1 medium cucumber
1 stalk celery
1/2 small red onion
2 tablespoons minced fresh ginger
2 tablespoons white-wine vinegar
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
Sever dashes hot sauce
1 pound raw shrimp
2 cloves garlic
2 tablespoons minced fresh

Cooking Instructions


1. Mix tomatoes, bell pepper, cucumber, celery, onion, chives, vinegar, lemon juice, Worcestershire sauce, pepper, salt and hot sauce in a large bowl. Cover and chill for at least 20 minutes or up to 1 day.

2. Mix shrimp, garlic and thyme in a medium bowl; cover and refrigerate for 20 minutes.

3. Coat a grill pan with cooking spray and heat over medium-high heat or preheat the grill to medium-high and oil the grill rack (see Tip). Cook the shrimp until pink and firm, about 2 minutes per side. Serve the shrimp with the salsa in martini glasses or bowls.

[lawren2 Malibu Beach Barbie & A Super Moderator Find all posts View Profile Close lawren2]

Beer in the Rear Chicken

Q) Why did the chicken cross the road? A) Because it couldn't remember where it left its beer


1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer

Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.