This dish is so delicious, and so very, very messy!
For the BBQ Sauce:
3 sticks butter, melted
4 cloves garlic, minced or grated-or more to taste
several shakes of hot sauce or Tony’s Seasoning (Cajun seasoning)
1 teaspoon paprika
1 teaspoon oregano
salt and pepper to taste
Nature’s Seasoning (or use onion powder and garlic powder and parsley)
1 sliced lemon
1 tablespoons freshly squeezed lemon juice (½ lemon)
1 tablespoon chili sauce
1 cup white wine
Mix the above ingredients together.
Preparation
Devein 2 pounds large shrimp, but leave them in the shell. Sprinkle with Nature’s Seasoning. Marinate in sauce for at least one hour. Cook in a cast iron pot over a charcoal fire or bake @ 300 degrees in an oven, turning the shrimp and basting frequently.
Do not overcook the shrimp. Remember a shrimp is fully cooked even before it curls, so take care.
Serve the Louisiana BBQ shrimp with fresh french bread for dipping in the BBQ sauce...and plenty of paper towels!
Ingredients
2 cups chili sauce
1/3 cup ketchup
1/3 cup cider vinegar
1/3 cup dark brown sugar
3 tablespoons soy sauce
3 tablespoons dry sherry
1 1/2 teaspoons ground ginger
3/4 to 1 teaspoon crushed hot red pepper, or to taste
2 crushed garlic cloves
Preparation
In a medium non aluminum saucepan, combine all ingredients. Simmer over medium-low heat, stirring occasionally, until the sauce just coats a spoon, about 20 minutes.
If the sauce thickens too much, thin with a little water. Use immediately or cover and refrigerate for up to 1 week.
Makes 3 cups.
Ingredients
2 cloves garlic, minced
1 tablespoon coarse-grain mustard
1 teaspoon grated lemon zest
2 tablespoons lemon juice
2 tablespoons honey
2 teaspoons curry powder
1 teaspoon Asian chile paste
1 teaspoon ground turmeric
Preparation
In a glass bowl, stir together the garlic, mustard, lemon zest, lemon juice, honey, curry powder, chile paste and turmeric.
Rub into any cut of lamb, and marinate for at least 3 hours before cooking as desired.
Ingredients
2 (3 1/2-pound) chickens, halved, backbones removed, excess fat trimmed
8 tablespoons olive oil (preferably extra-virgin)
2 tablespoons coarsely ground black pepper
Coarse salt
Lemon wedges
Preparation
1. Rub each chicken half all over with 2 tablespoons oil, then 1 1/2 teaspoons pepper. Sprinkle generously with salt. Let stand at room temperature 1 hour.
2. Preheat broiler. Arrange chicken, skin side down, on broiler pan. Watching closely to avoid burning, broil chicken 5 to 6 inches from heat source until golden brown, about 12 minutes. Remove broiler pan from oven. Using tongs, transfer chicken to plate. Pour off any pan drippings. Return chicken, skin side up, to broiler pan. Broil until skin is crisp and golden brown, about 5 minutes. Turn chicken over, skin side down again, and broil until cooked through, about 8 minutes longer. Transfer chicken to platter; let stand 5 minutes.
3. Serve with lemon wedges to squeeze over chicken.
Ingredients
1/3 cup lemon juice
2 tablespoons vegetable oil
2 teaspoons Worcestershire sauce
1 teaspoon paprika
1 garlic clove, minced
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce
3/4 pound beef sirloin steak, cut into 1 inch cubes
8 large fresh whole mushrooms
1 medium onion, cut into chunks
1 medium green pepper, cut into chunks
Directions
In a bowl, combine the first nine ingredients; mix well. Put 1/4 cup marinade into a large resealable plastic bag; cover and refrigerate remaining marinade. Add beef to the bag. Seal and turn to coat; refrigerate for at least 2 hours or overnight, turning occasionally.
Drain and discard marinade. On metal or soaked wooden skewers, alternately thread beef and vegetables. Grill, uncovered, over medium heat or broil 4 in. from heat for 6-8 minutes on each side or until beef reaches desired doneness, basting frequently with reserved marinade and turning once.
Ingredients
1 (4 pound) whole chicken
3 tablespoons butter
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
1 tablespoon fresh chives, finely chopped
Directions
Preheat an outdoor grill for low heat.
Rinse chicken inside and out. Pat dry. Loosen skin around the breast area.
Place three tablespoons of butter in various places under the skin.
Mix herbs together and place half under the skin and the other half inside the chicken.
Cook chicken with smoke for 4 hours or until juices run clear when poked with a fork.
Ingredients
1 cup soy sauce
6 tablespoons dark brown sugar, firmly packed
1 cup water
2/3 cup dry sherry
2 teaspoons pure ground hot red chile or to taste
2 teaspoons Chinese five spice powder
3 teaspoons minced fresh ginger
2 teaspoons minced fresh garlic
4 to 6 pounds beef short ribs
Preparation
To prepare sauce: in a small saucepan combine all the ingredients. Cook over medium heat to dissolve the sugar, but do not boil. Remove the marinade from the heat and let it cool. Set it aside until you are ready to marinate the ribs.
2. To barbecue the ribs: two hours before your barbecue, spread the ribs out in a roasting pan, large enough to hold them in a single layer. You may need to divide the meat between two pans. Pour the sauce over the ribs, making sure all the meat is well covered. Turn and rub the ribs with the sauce several times during the marinating period. Refrigerate until ready to cook.
When the fire is ready, position the rack 3-inches above the heat source.
Remove the ribs from the marinade and reserve the marinade in a bowl or pitcher, including any excess scraped off the ribs. Bring the marinade in a saucepan to a boil and cook, boiling for 5 minutes. Set aside.
Place the ribs on the grill and sear for 10 minutes on each side.
Spoon on the reserved marinade at little at a time after each turn. Cook for 5 minutes, then turn and baste the second side.
Continue turning and basting every 5 minutes until the ribs are done, 30 to 40 minutes. The meat should be slightly pink on the inside and crusty brown on the outside.
Makes 2 2/3 cups sauce, serving 4 to 6 people.
Ingredients
2 tablespoons fresh lemon juice
1 onion, peeled and sliced
1/4 cup distilled white vinegar
1/2 cup water
2 tablespoons brown sugar
1 tablespoon prepared mustard
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
1/4 cup vegetable oil
1/2 cup ketchup
2 tablespoons Worcestershire sauce
1 1/2 teaspoons liquid smoke flavoring
Preparation
In a medium saucepan, mix lemon juice, onion, distilled white vinegar, water, brown sugar, prepared mustard, ground black pepper, salt, cayenne pepper and vegetable oil. Bring to a boil, then simmer uncovered 20 minutes.
Stir ketchup, Worcestershire sauce and liquid smoke flavoring into the mixture. Return to boil, then remove from heat. Refrigerate until ready for use.
Ingredients
1 (28 ounce) bottle ketchup
1 (12 ounce) bottle chile sauce
1/3 cup prepared mustard
1 tablespoon ground dry mustard
1 1/2 cups packed brown sugar
2 tablespoons coarsely ground black pepper
1 1/2 cups white wine vinegar
1 dash hot pepper sauce
1/4 cup Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 (12 fluid ounce) can or bottle beer
1 cup lemon juice
3 cloves garlic, peeled and crushed
Preparation
In a large bowl, mix ketchup, chile sauce, prepared mustard, ground dry mustard, brown sugar, black pepper, white wine vinegar, hot pepper sauce, Worcestershire sauce, soy sauce, vegetable oil, beer and lemon juice. Cover and refrigerate until use.
Approximately 1 hour before use, mix in the garlic. Apply generously to desired meats during the final minutes of cooking.
Ingredients
4 to 5 pounds beef chuck short ribs
2 (12-ounce) cans beer
1 bottle of your favorite barbecue sauce
Preparation
1. Trim any excess fat from ribs and place in a Dutch oven or large cooking pot. Add the beer to cover ribs. Bring to a boil over high heat; reduce heat to low and simmer, covered, for 1 1/2 hours or until fork-tender.
2. Prepare outdoor grill with medium coals, or heat gas grill to medium.
3. Place ribs on grill; brush with barbecue sauce.
4. Grill, covered, turning often and brushing with barbecue sauce, for about 15 minutes or until crisped
5. Heat any remaining barbecue sauce and serve with ribs.
Makes 6 servings.
