Cuppa Joe Barbecue Sauce

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The espresso gives this BBQ sauce an exceptionally rich color and depth of flavor. Tangy vinegar is balanced by molasses and honey, making it a delicious addition to chicken, ribs, and chops.


Makes: 4 1/2 cups


  • 1 onion, minced
  • 2 tablespoons olive oil
  • 8 garlic cloves, minced
  • 2 cups ketchup
  • 3/4 cup cider vinegar
  • 1 cup honey
  • 1/4 cup molasses
  • 1/2 cup soy sauce
  • 1/2 cup espresso (or strong coffee)
  • 2 teaspoons instant coffee granules (optional)
  • Salt and pepper, to taste

Add the oil to a large saucepan on medium heat. When it’s up to temperature, add the onions with a sprinkling of salt and cook until they’re soft and translucent (if they begin to brown, add a little cold water and give them a quick stir). When the onions are done, add the garlic and cook for a couple minutes longer (be careful, garlic burns easily and turns bitter).

Add the rest of the ingredients, bring to a boil. Lower the heat and simmer, without a lid, for about 40 minutes, stirring occasionally. (Keep an eye on the thickness, just stop cooking when the bbq sauce reaches a consistency you like.) Enjoy!


Juicy Rump Steak Marinated in Southwest Sauce

 

Tried a delicious new marinade concoction yesterday. It would work well on any tougher grilling cut, such as rump or steak tips. Using a soy sauce base acts a little like brining; helps keep meat moist by increasing its ability to hold onto water while cooking.

 

Make more than you think you’ll need; it’s so good people won’t want to eat anything else.

 

2 lbs of Rump Steak

 

Marinade ingredients:
1/3 cup soy sauce
1/3 cup olive oil
2 tablespoons chili powder (I made my own, recipe below)
4 cloves of garlic, minced
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1 tablespoons dark brown sugar
1 tablespoon tomato paste

 

Lemon wedges for serving

 

1. Trim any fat and gristle from the meat and cut into 1 x 2 inch strips.
2. Mix together the marinade ingredients and combine with the steak in a bowl. Cover and refrigerate for ideally 1 hour, not more than 2 (or it could get too salty)
3. 15 mins before you’re ready to grill, preheat all of the grill burners on high with the lid closed.
4. Remove the meat from the marinade and pat dry with paper towels. It will smell fantastic.
5. Leave half the grill on high, but turn the other have to low.
6. Sear the meat on all sides on the hottest side of the grill. If the meat is thick you can move it to the cooler side to finish cooking to your desired doneness. Be careful, because the meat is cut up it cooks faster than normal.
7. Serve with lemon wedges

 

 

 

Chili Powder Recipe:

 

I kept this chili powder intentionally mild since there were a lot of young kids eating the steak. Ancho chilies run more sweet than hot.

 

3 dried ancho chilis
1 dried chipolte chili
1 tablespoon cumin powder
1 tablespoon garlic powder
1/2 tablespoon dried oregano
1/2 teaspoon smoked paprika
1. Slice the chills and cook them in a dry frying pan for a couple minutes, be careful not to burn them.
2. In a mini food processor or grinder chop the chills into a powder, add in the rest of the ingredients and mix thoroughly.

Rum and Coke Ribs

Ingredients

The Meat:

  • 2 large racks of pork ribs

The Marinade:

  • 1 generous cup of rum
  • 2 cans coca cola
  • 10 oz tomato ketchup
  • 1-2 Squirts of tabasco Sauce
  • 2 cloves of garlic
  • 4 tbls hoisin sauce (find this at your local asian supermarket)

Directions

1. Combine all the marinade ingredients in a bowl, then place the ribs in a plastic or glass dish and cover with the marinade.

2. Refrigerate overnight.

3. Set up your BBQ for indirect cooking. You are looking for a medium-low heat here, so be careful not to overcook it.

Tip:
If you are using a charcoal grill, it is recommended to leave at least half of the fire bed free of coals.
If using a gas grill with a lid, turn for example your left burner on and cook towards the right hand side.

4. Place the ribs in a heavy roasting pan and place on the cool part of the grill.

5. Close the lid, and cook for about 1 hour 15 minutes. Baste the ribs every 20 minutes with your marinade.

6. Add more coals to the fire or turn up the burner so the grill is medium hot.

7. Remove the ribs from the pan and place directly on the grill grate.

8. Cook for 5 minutes on each side, or until caramelized and lightly charred.

9. While the ribs are cooking, place some of the marinade in a saucepan on the grill, bring to a boil and reduce by half to serve as sauce with the ribs.

10. Enjoy, with your favorite beverage!

Cooking Shish Kebabs the Right Way

Ah, Shish Kebabs. Many people’s memory of a shish kebab is an incongruous combination of uncooked vegetables and tough chewy overcooked meat. Whether it is a flaccid bit of zucchini or the escaping tomato, there are many ways do shish kebabs wrong, which is why they have a pretty bad rep. We were determined to find a way that is both pleasurable to eat, and doesn’t require a lot of fluffing around. I tried a number of different techniques from my disturbingly large collection of cookbooks as well as online, and we found a lot of recipes but none that really satisfied all our criteria.

The main problem with shish kebabs is that the meat cooks much faster than most vegetables. This makes your vegetable choices actually quite limited. We had the best results with bell peppers and onions. They cook at a similar rate to lamb and the combination suits perfectly. We tried using a rub on the kebab, but because the meat cooks too quickly, it leaves an unappetizing taste and texture. However, marinades work fantastically.

Basic Grilled Shish Kebab

  • 2 and 1/4 pounds of lamb (preferably leg of lamb – shank end), trimmed of fat and cut into 1 inch pieces
  • 1 large onion (preferably red), cut into 3/4 inch pieces
  • 3 medium bell peppers, cored, seeded and cut into 1 inch pieces

Step 1.
Combine lamb and your choice of marinade (see below) in a large bowl or plastic bag for as long as you can (minimum 2 hours or preferably overnight).

Step 2.
If using wood skewers, pre-soak at least 30 mins in advance so they don’t catch fire.

Step 3.
Start preheating the barbecue.

Step 4.
Thread each skewer in this order:

1 piece of meat
1 stack of onion (about 3 layers)
2 pieces of pepper

Repeat to fill your skewer – ending with a piece of meat.

Step 5.
Grill the kebabs uncovered until meat is browned all over. Cook for roughly 7 minutes for medium rare but this will vary depending on how hot your grill gets.

 

Shish Kebab Marinades

Both of these marinades simply need to be processed in your food processor until smooth. Enjoy.

Rosemary and Mint Marinade

10 large mint leaves
1 1/2 teaspoons chopped fresh rosemary leaves
2 tablespoons juice from a fresh lemon
4 garlic cloves
1/2 cup olive oil
1 teaspoon salt
A few turns of freshly ground black pepper

Parsley Marinade with Ginger and Spices

1/2 cup packed fresh parsley leaves
1 jalapeño chile
2 tablespons fresh ginger, grated roughly
4 garlic cloves
1 teaspoon ground cumin
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1/2 cup olive oil
1 teaspoon salt
A few turns of freshly ground black pepper

Lamb Marinated With Yogurt and Cumin, With Roasted Eggplant Dip

This is one of those exceptional combinations that, if you’re like me, you’ll have fond memories of feasting on large plates of cutlets and dip. It’s fantastic finger food, and can be used as either an appetizer or main meal depending on your preference. Enjoy!

If you don’t have access to lamb cutlets, you could use other cuts of lamb, or even beef or venison.

Yogurt and Cumin Lamb Cutlets

  • 20 lamb cutlets (approx)
  • 1 pound of Greek yogurt
  • 1 tablespoon ground cumin
  • 1 large onion, chopped
  • 1 head of garlic, peeled & crushed slightly with a knife
  • 1 teaspoon salt

Empty the yogurt into a large shallow pan. Add the onion, garlic and salt, and stir. Add the lamb cutlets, and stir until the lamb is well coated. Leave for 4 hours at a minimum.

When you are ready to BBQ your meat, remove the cutlets then lightly pat with a towel to remove the excess marinade. Grill! Be careful not to overcook the lamb, a couple of minutes on each side should be fine.

Roasted Eggplant Dip

  • 3 eggplants
  • 4 tablespoons of tahini
  • 3 cloves of garlic, finely chopped
  • 1 tablespoon of extra virgin olive oil
  • Juice of 1.5 lemons
  • 1 tsp salt

Prick the eggplants with a fork, and put into a 410 degree oven for about an hour until the skin is blackened but the flesh still soft. Leave to cool until you can handle them.

Place a sieve over a bowl. Spoon the eggplant pulp into the sieve and let drain for 15 mins.

In a large bowl, mix the tahini, lemon juice and salt. Add the eggplant pulp and mash with a fork until combined. Mix in the garlic, and drizzle with some olive oil.

Lemon Yogurt Baste

1 cup natural unsweetened yogurt
2 teaspoons finely grated lemon rind
1 tablespoon lemon juice
1 teaspoon ground cumin
¼ teaspoon Tabasco sauce

Mix yogurt, lemon rind, lemon juice, cumin and Tabasco sauce together. Brush over meat during cooking.

Spanish Marinade

1 onion
2 cloves garlic
2 tablespoons prepared whole seed mustard
1 cup sherry
2 tablespoons brown sugar
2 teaspoons cornstarch

Peel and finely chop onion. Crush, peel and mash garlic. Mix ingredients together in a bowl or plastic bag. Add the food to be marinated and turn to coat. Cover or seal and marinate for 2 hours at room temperature or overnight in the refrigerator. Remove from marinade to grill.
Makes enough for 17½oz. chicken.

Apple Juice and Honey Marinade

1 clove garlic
2 tablespoons honey
½ teaspoon ground ginger
½ teaspoon dry mustard
½ cup old fashioned apple juice

Crush, peel and mash garlic. Mix garlic, honey, ginger and mustard together in a bowl or plastic bag. Stir in the apple juice. Add the food to be marinated and turn to coat. Cover or seal and marinate for at least 2 hours at room temperature, or overnight in the refrigerator. Remove from marinade to grill.
Makes enough for 17½oz. meat.

Red Wine Marinade

2 cloves garlic
1 cup red wine
2 tablespoons prepared whole seed mustard
2 bay leaves

Crush, peel and mash garlic. Mix ingredients together in a bowl or plastic bag. Add the food to be marinated and turn to coat. Cover or seal and marinate for 2 hours at room temperature or overnight in the refrigerator. Remove from marinade to grill.
Makes enough for 17½oz. meat.

Green Curry Marinade

2 cloves garlic
2 tablespoons green curry paste
2 tablespoons tablespoons chopped fresh coriander or 2 tablespoons prepared coriander
½ cup natural unsweetened yogurt

Crush and peel garlic. Mix ingredients together in a bowl or plastic bag. Add the food to be marinated and turn to coat. Cover or seal and marinate for 1 hour at room temperature, or overnight in the refrigerator. Remove from marinade to grill.
Makes enough for 17½oz. meat.