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BBQ Charcoaled Chuck Roast |
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Ingredients: - 1 3 lb. boneless -- (3 to 3 1/2) chuck roast
- 2 teaspoons seasoned meat tenderizer
- 1 cup red wine vinegar
- 1/4 cup olive oil
- 3 tablespoon lemon juice
- 1 tablespoon instant minced onion
- 2 tablespoon dried thyme leaves
- 1 bay leaf -- crushed
- 1 teaspoon medium-grind black pepper
Instructions: Sprinkle one side of roast with 1 tsp. meat tenderizer. Pierce deeply with a fork and turn over. Repeat with other side of roast. Let stand 30 minutes. In a 2 qt. glass baking dish, combine vinegar, oil, lemon juice, onion, thyme and bay leaf. Add roast and turn to coat. Cover with plastic wrap and refrigerate at least six hours or overnight, turning roast and spooning marinade over it periodically. Light charcoal in outdoor grill. Discard marinade and scrape onion and herbs off meat to prevent them from burning when grilled. Sprinkle meat with pepper and place in same dish. Cover again and microwave on high 5 minutes. Turn roast over and microwave on high 5 minutes more. Immediately, grill over hot coals for 30 to 30 minutes for medium doneness. Slice meat diagonally, serving juices with meat. |
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Barbecued Pork Loin With Grilled Onions |
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Ingredients: - 1 tablespoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon dry oregano -- crushed
- 1 clove garlic -- minced
- 1-1/2 pounds lean pork tenderloins
- 1 large sweet onion
- olive oil cooking spray
Instructions: Combine chili powder, cumin, salt, oregano and garlic in small mixing bowl. sprinkle spice mixture over meat, pressing into surface. Arrange coals for indirect cooking. Place meat on grill, cover and grill for 30 to 45 minutes until thermometer registers 160F. Spray onion slices with olive oil cooking spray and place on the grill rack over coals last 10 to 15 minutes of grilling time. Slice pork and serve pork and grilled onions with Corn and Black Bean Salsa. |
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Grilled Jerk Chicken Ingredients: - 1/4 cup inner beauty - or other (Caribbean hot sauce or 10 scotch bonnet chile pureed or 15 chile fresh, your favorite)
- 2 tablespoon rosemary -- dried
- 2 tablespoon parsley -- chopped
- 2 tablespoon basil -- dried
- 2 tablespoon thyme -- dried
- 2 tablespoon mustard seeds
- 3 scallions -- finely chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 limes -- juice of 1/4 cup mustard -- cheap prepared
- 2 tablespoon orange juice
- 2 tablespoon white vinegar
- 6 chicken leg quarter
Instructions: Combine all the rub ingredients in a food processor, or blender, and blend them into a paste, making sure that all the ingredients are fully integrated. The paste should be approximately the consistency of a thick tomato sauce. If it is too thick, thin it out with a little more white vinegar. Cover the paste and let it sit n the refrigerator for at least 2 hours for the flavors to blend together. Overnight is the ideal amount of time to give them to get acquainted. Rub the chicken leg quarters with paste and place them on the grill over very low heat. If you have a covered cooker, put the coals to one side and the chicken on the other, and cover. Cook about 1 hour without a cover or 1/2 hour if covered. The key here is to use a very low heat. You need to be patient and give yourself plenty of time. The chicken is technically done when the meat is opaque and the juices run clear. However, the ideal is about 10-15 minutes past that point, when the meat pulls away from the bone easily. It is very hard to overcook this. In fact you can only screw it up if you burn the paste by having the heat too high. The longer the chicken stays on the grill, the more superior the smoky flavor. After cooking, separate the leg from the thigh by cutting at the natural joint between them. Serve one leg or thigh per person accompanied by a few spoonfuls of Banana-guava ketchup. Serves 4 as an entree or 6 as a light meal. |
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Our Editorialist Alain, a barbecue passionate, will write regularly about his barbecue happenings, tips and things to know about barbecue life! 
