1. 28 September 2009 · 04:46 PM
    Molasses Coffee Marinated Pork Chops (Also Works with Pork Loins) Ingredients 1 cup cool strong coffee 6 ounces molasses, by weight 2 tablespoons apple cider vinegar 1 tablespoon Dijon mustard 2 cloves garlic, minced 1 teaspoon kosher salt 1/2 teaspoon ground ginger 6 to 8 sprigs fresh thyme 1/2 teaspoon freshly ground black pepper 4 (6 to 8-ounce) bone-in, 1-inch thick pork chops - OR - 1 pork loin Directions Place all of the ingredients into a 1-gallon zip top bag, seal, and shake to combine. Place in the refrigerator to marinate for at least 2 hours or up to overnight. Preheat grill to medium-high. Remove the pork chops from the marinade. Transfer the marinade to a small saucepan and place over high heat. Bring to a boil, reduce heat to medium-high, and boil gently, stirring often, until reduced to about 1/2 cup liquid, 12 to 15 minutes. Remove the thyme stems after the glaze has reduced. Meanwhile, grill pork chops 3 to 4 minutes per side or until they reach an internal temperature of 145 degrees F. Allow the pork chops to rest 4 to 5 minutes before serving with the glaze.

    Molasses Coffee Marinated Pork Chops (Also Works with Pork Loins)

    Ingredients

    • 1 cup cool strong coffee
    • 6 ounces molasses, by weight
    • 2 tablespoons apple cider vinegar
    • 1 tablespoon Dijon mustard
    • 2 cloves garlic, minced
    • 1 teaspoon kosher salt
    • 1/2 teaspoon ground ginger
    • 6 to 8 sprigs fresh thyme
    • 1/2 teaspoon freshly ground black pepper
    • 4 (6 to 8-ounce) bone-in, 1-inch thick pork chops - OR - 1 pork loin

    Directions

    Place all of the ingredients into a 1-gallon zip top bag, seal, and shake to combine. Place in the refrigerator to marinate for at least 2 hours or up to overnight.

    Preheat grill to medium-high.

    Remove the pork chops from the marinade. Transfer the marinade to a small saucepan and place over high heat. Bring to a boil, reduce heat to medium-high, and boil gently, stirring often, until reduced to about 1/2 cup liquid, 12 to 15 minutes. Remove the thyme stems after the glaze has reduced. Meanwhile, grill pork chops 3 to 4 minutes per side or until they reach an internal temperature of 145 degrees F. Allow the pork chops to rest 4 to 5 minutes before serving with the glaze.

    bbq coffee

  2. 17 July 2009 · 04:03 PM
    Grilled Boozey Grapefruit (it’s a dessert!) 1 cedar plank, soaked overnight or at least 1 hour 4 pink grapefruits, cut in half Grand marnier liqueur 1/2 cup (125 ml) liquid honey Vanilla ice cream Prepare the grapefruits as if you were going to have them for breakfast, making cuts to loosen the segments in the skin. drizzle each grapefruit with about 1 tsp (5 ml) of the liqueur. Preheat the grill on medium-high for 5 to 10 minutes, or until the chamber temperature rises above 500°F (260°C). Rinse the soaked plank and place it on the cooking grate. Cover the grill and heat the plank for 4 to 5 minutes or until it starts to throw off a bit of smoke and crackles lightly. Place the grapefruit halves, cut side up, on the plank. Close the grill and reduce the heat to medium. Cook the grapefruit for about 10 minutes. remove the halves from the plank, place them on the dessert plates, and drizzle them with a little more grand marnier and some honey. Place a small scoop of vanilla ice cream on top of each half and serve. Makes 8 servings.

    Grilled Boozey Grapefruit (it’s a dessert!)

    1 cedar plank, soaked overnight or at least 1 hour

    4 pink grapefruits, cut in half

    Grand marnier liqueur

    1/2 cup (125 ml) liquid honey

    Vanilla ice cream

    Prepare the grapefruits as if you were going to have them for breakfast, making cuts to loosen the segments in the skin. drizzle each grapefruit with about 1 tsp (5 ml) of the liqueur.

    Preheat the grill on medium-high for 5 to 10 minutes, or until the chamber temperature rises above 500°F (260°C).

    Rinse the soaked plank and place it on the cooking grate. Cover the grill and heat the plank for 4 to 5 minutes or until it starts to throw off a bit of smoke and crackles lightly.

    Place the grapefruit halves, cut side up, on the plank. Close the grill and reduce the heat to medium.

    Cook the grapefruit for about 10 minutes. remove the halves from the plank, place them on the dessert plates, and drizzle them with a little more grand marnier and some honey.

    Place a small scoop of vanilla ice cream on top of each half and serve.

    Makes 8 servings.

    bbq booze grapefruit

  3. 12 July 2009 · 08:14 PM
    Surrey Honey Mustard BBQ Chicken Drumsticks Ingredients:* 12 fresh chicken drumsticks skin on, rinsed and patted dry(note: eating 12 drumsticks in a single sitting is insane! Scale entire recipe for smaller batches)Marinade…* 1/2 cup (125 mL) of liquid honey* 1/4 cup (60 mL) Dijon mustard* 1 tsp (5 mL) mustard seeds* 2 tsp (10 mL) chopped garlic* Juice and zest of one lemon* 2 tbsp (30 mL) olive oil* Salt and pepper to taste* Oil for brushingMethod:1. In a medium bowl whisk together all marinade ingredients. Reserve 1/4 cup (60 mL) for basting later.2. Place rinsed chicken in a large sealable plastic bag.3. Pour marinade over chicken and toss the contents in the bag so everything is nicely coated.4. Refrigerate for at least four hours (do this in the morning before you go to work).5. Bring your barbecue to 350 F/175 C leaving left burners on and right burners off.6. Oil the grill.7. Place chicken on the left side (with heat) and grill for four minutes, turning now and then for char marks. Brush with reserved marinade8. Move drumsticks to right side (heat off ), close lid and continue cooking for about 20 minutes or until skin is golden brown and juices run clear when poked in the thickest part of drumstick.9. Remove, tent with foil and let rest for five minutes.

    Surrey Honey Mustard BBQ Chicken Drumsticks

    Ingredients:

    * 12 fresh chicken drumsticks skin on, rinsed and patted dry

    (note: eating 12 drumsticks in a single sitting is insane! Scale entire recipe for smaller batches)

    Marinade…

    * 1/2 cup (125 mL) of liquid honey
    * 1/4 cup (60 mL) Dijon mustard
    * 1 tsp (5 mL) mustard seeds
    * 2 tsp (10 mL) chopped garlic
    * Juice and zest of one lemon
    * 2 tbsp (30 mL) olive oil
    * Salt and pepper to taste
    * Oil for brushing

    Method:

    1. In a medium bowl whisk together all marinade ingredients. Reserve 1/4 cup (60 mL) for basting later.
    2. Place rinsed chicken in a large sealable plastic bag.
    3. Pour marinade over chicken and toss the contents in the bag so everything is nicely coated.
    4. Refrigerate for at least four hours (do this in the morning before you go to work).
    5. Bring your barbecue to 350 F/175 C leaving left burners on and right burners off.
    6. Oil the grill.
    7. Place chicken on the left side (with heat) and grill for four minutes, turning now and then for char marks. Brush with reserved marinade
    8. Move drumsticks to right side (heat off ), close lid and continue cooking for about 20 minutes or until skin is golden brown and juices run clear when poked in the thickest part of drumstick.
    9. Remove, tent with foil and let rest for five minutes.

    chicken bbq

  4. 01 June 2009 · 01:38 AM
    Espresso Rub for BBQ Steak

    Ingredients:

    • 2 tablespoons finely ground espresso coffee beans
    • 1 tablespoon cinnamon
    • 1 tablespoon cumin
    • salt & pepper to taste

    optional:

    • 1/2 tablespoon of chili powder
    • 1/2 tablespoon of cardimum
    • 1/2 tablespoon of brown sugar

    Preparation:

    Combine coffee & spices. Rub mixture onto steaks.  Let steaks sit in fridge for 15 - 30 minutes.

    bbq steak coffee

  5. 26 May 2009 · 12:43 AM
    Grilled Chicken and Mango Kabobs

    chicken mango bbq

  6. 26 May 2009 · 12:42 AM
    Flank Steak With Grilled Mango and Watermelon Chutney

    steak mango watermellon bbq

  7. 26 May 2009 · 12:38 AM
    Zippy Thai Tenderloin

    pork thai bbq