Outdoor living: Our Top 3 favourite BBQ recipes
It's that time of year again when you need to drag the old BBQ out of the corner of the garage, brush off all the cobwebs, scrape off the rust with a wire brush, use industrial-strength cleanser to scrub off all the grime and fat you thought you got rid of at the end of last summer - and get ready for some outdoor living!
We love cooking outdoors, so we thought we would share with you some of our favourite BBQ recipes.
Russell's BBQ Ribs
Ribs aren't as popular here as they are in the USA, but they should be! They're perfect for cooking on the BBQ. And being as messy to eat as they are, they're perfect for dining and entertaining outdoors!
Ingredients
2 tablespoons white cane sugar
1 tablespoon light brown sugar
2 tablespoons paprika
2 tablespoons seasoned salt
1½ teaspoons chili powder
1½ teaspoons ground cumin
1 teaspoon granulated onion
1 teaspoon white pepper
1 teaspoon finely ground black pepper
2 (2½-pound) slabs spareribs
In a small bowl, combine the sugars, paprika, seasoned salt, chili powder, cumin, onion, white pepper, and black pepper and blend well. You can do this ahead of time, cover, and store in a cool, dark place until ready to use.
To prepare the ribs, remove the membrane from the back of the slab and trim any excess fat. Season the slabs all over with all of the rub. Cover and let rest in the fridge for at least two hours or overnight.
Cook the ribs using the indirect method at 275°F. Russell says that cooking the ribs at the higher temperature does two things: it renders the fat better, and you get more flavourful ribs. Cook the ribs for 5 to 6 hours, turning them every two hours.
The ribs are ready when you can easily tear or pull two ribs apart.
Sally's Sticky BBQ chicken wings
Everybody has their own preference when it comes to steak and sausages, but everybody loves chicken wings. Especially these chicken wings, although we have to warn you they're hot! (You can cut back the heat by reducing the amount of Tabasco sauce, paprika and chili powder you use.)
The ideal barbecue appetiser - fun to make and delicious to eat!
Ingredients
20 or so chicken wings
Olive oil
1/2 cup tomato sauce
1/4 cup balsamic vinegar
2 tablespoons dark brown sugar
4 teaspoons granulated garlic
4 teaspoons Worcestershire sauce
3 teaspoons Tabasco sauce
2 teaspoons Dijon mustard
2 teaspoons paprika
2 teaspoons chili powder
Set aside the chicken and olive oil, then combine all other ingredients in a large mixing bowl and stir thoroughly.
Now rinse the wings with cold water, dry them, and place them in a large sealable plastic bag (you may need to use a couple of bags depending on how many wings you are using!). Pour the marinade into the bag along with the wings, and, making sure there is no air left in the bag, seal tightly.
Turn the bag a few times to ensure the marinade is evenly distributed over the chicken, then place in the fridge for around six hours.
After the alloted time, remove the wings from the fridge and discard the marinade. Brush or spray the wings with olive oil and sear them over a direct, medium heat until well marked (around 4 to 6 minutes, turning once). Now grill over indirect medium heat until the meat is cooked through, and no longer pink (another 8 to 10 minutes).
Makes 6 to 8 servings.
Aly's Italian Corn on the Cob
We think one of the reasons many people don't use the BBQ for cooking vegetables is that they think vegetables have to be grilled plain. But we marinate and add sauces to meat, so why not vegetables?
After trying this great recipe, you may never eat plain corn again!
Ingredients
4 ears fresh sweet corn, in their husks
3 to 4 tablespoons olive oil or melted butter
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh parsley
1/4 cup grated Parmesan cheese
Salt and pepper
Soak the corn in cold water for 30 minutes, then drain. Meanwhile combine oil, oregano, and parsley, and set the mixture aside.
Pull back husks on each ear of corn, leaving husks attached at base. Remove corn silk. Brush corn with seasoned oil. Fold husks back around corn; tie at top with string or strip of corn husk.
Place corn in centre of cooking grate. Grill 12 to 14 minutes, turning once halfway through grilling time. Carefully remove husks. Sprinkle corn with cheese. Season with salt and pepper to taste.
Makes 4 servings.
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