Backyard Barbecue
Do you anxiously await the outdoor barbecue season as much as I do? While I use my outdoor grill all year long, I must admit there is something wonderful about sitting on the deck enjoying the aroma of foods being cooked over an open flame. And doesn?t food taste better out in the open air?
Kentucky can boast a new culinary tradition with the launching of a heavenly sweet barbecue sauce. Southern Delight Gourmet Barbecue Sauce is now available in many Kentucky specialty stores and at state parks. Or you can call toll-free (866) 782-9943 and place your order.
This month I feature Southern Delight Pork Ribs along with other tasty barbecue dishes. It?s time to pick your favorite outdoor spot, dust off the grill, and enjoy the aromas of the season.
SOUTHERN DELIGHT PORK RIBS
4 pounds pork spareribs, trimmed of excess fat
Southern Delight Gourmet Barbeque Sauce
Salt
Freshly ground pepper
Bring pork ribs to a boil in a large Dutch oven. Cover and reduce heat. Continue cooking at a low boil for 30 minutes. Transfer meat to grill when coals are hot. Turn ribs frequently and baste often with Southern Delight sauce. Grill for 20 minutes, being careful not to char. Salt and pepper to taste. Serves 6 to 8.
GRILLED BEEF KABOBS
2 pounds beef tip or beef round, cut into 1-1/2-
inch cubes
3/4 cup pineapple juice
2 Tablespoons soy sauce
2 cloves garlic, crushed
Small carton cherry tomatoes
1 pound fresh mushroom caps
1 large can pineapple chunks
Combine first four ingredients and marinate in glass dish in refrigerator, covered with plastic wrap, for at least 6 hours. Arrange meat, tomatoes, mushroom caps, and pineapple chunks on skewers. Brush kabobs with marinade mixture. Grill over coals 5-7 minutes. Turn and grill 5-7 additional minutes. Serves 8.
ORIENTAL BEEF STICKS
2 pounds flank steak, partially frozen
2 garlic cloves, crushed
1/2 teaspoon ginger
1/2 teaspoon sugar
1/2 teaspoon pepper
2 Tablespoons soy sauce
2 Tablespoons peanut oil
2 Tablespoons dry sherry
2 Tablespoons sesame oil
1/2 cup hoisin saucel
Slice steak diagonally 1/8-inch thick. Cut slices into pieces 1 inch long. Combine all remaining ingredients in bowl and mix well. Add steak and marinate, covered, in refrigerator for 24 hours. Drain. Thread steak strips onto wooden skewers (remember to soak skewers for about 30 minutes in water before using). Broil 3 inches from hot coals for 1 minute on each side. Serves 6 to 8.
GRILLED SALMON WITH BUTTER BASTE
1 stick butter or margarine
2 cloves garlic, minced
2 Tablespoons soy sauce
1/2 teaspoon Worcestershire sauce
1 Tablespoon Dijon-style mustard
Dash of ketchup
Combine all ingredients in a small saucepan and heat until blended and butter melts.
GRILLED SALMON
4 fresh salmon fillets
Lemon juice
Salt and pepper
Rub salmon with salt and pepper. Sprinkle with lemon juice. Brush generously with butter baste. Place heavy-duty aluminum foil over grill. When coals are hot, place salmon fillets on grill. Grill 2 minutes and turn, basting frequently with butter mixture. Grill just until salmon flakes. Serves 4.
GRILLED SKEWERS OF LAMB
2 pounds lamb loin, cut into 1-1/2-inch cubes
1 Tablespoon olive oil
Juice of one lemon
1 Tablespoon fresh rosemary, chopped
2 cloves garlic, chopped
1 teaspoon salt
Freshly ground pepper
Marinate lamb cubes and all remaining ingredients 4 to 6 hours. Arrange 2 to 3 pieces of meat on each skewer. Grill 3 to 5 minutes (depending on desired doneness), turning frequently. Serves 4 to 6.
GRILLED HAWAIIAN CHICKEN
4 boneless chicken breasts
1 small can crushed pineapple
1 clove garlic, chopped
1/2 teaspoon ground ginger
1/2 teaspoon salt
Freshly ground pepper
Put chicken breasts in large Ziploc bag. Add all other ingredients. Marinate in refrigerator overnight. Grill over hot coals until juices run clear. Serves 4.
Coming Next Month: Picnics
