Spicy Grilled Fries bbq recipe
Makes 4 servings.
4 medium baking potatoes, scrubbed (about 1-1/2 pounds)
2 tablespoons olive oil
1 teaspoon lemon juice
1 teaspoon seasoned salt
1/2-teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
Cut potatoes lengthways into 1/2 x 1/2–inch sticks. Combine potatoes,
oil, and lemon juice in large, reseal able plastic bag; toss to coat.
In small bowl combine seasoned salt, cumin, and black pepper to make
seasoning mix. Set aside. Place potatoes in center of cooking grate
Grill 12 to 15 minutes or until tender, turning twice during grilling
time. Remove from grill and sprinkle with seasoning mix; mix lightly.
Arabian Nights Grilled Herbed Chicken bbq recipe
Makes 4 servings.
1/2 cup finely chopped flat leaf parsley
1/2 cup finely chopped fresh fennel tops or 2 teaspoons dried fennel
1/2 cup finely chopped green onions
1 8-ounce carton non-fat plain yogurt
Salt and pepper
1 chicken, about 3 pounds, butter flied
1-teaspoon olive oil
Combine parsley, fennel, onions, and yogurt, in a glass bowl. Season
with salt and pepper to taste Cover and chill until ready to use.
Remove excess fat from chicken. Rinse and pat dry. To butterfly chicken,
use poultry shears or a sharp knife to split the bird lengthways along
one side of the backbone. With the breast side up, pull the body open,
pressing down firmly on the breast until the rib bones crack and the
bird lays reasonably flat.
Place fingers between the skin and meat of the chicken to separate and
make space for the herb mixture. Gently spread herb mixture under the
skin of the chicken. Massage the chicken to evenly distributed herb
mixture under the skin. Let sit at least 30 minutes or overnight in
Brush chicken skin lightly with oil; season with salt and pepper to
taste. Place breast side up in center of cooking grate and grill for
45 to 55 minutes or until the juices run clear and the skin is crisp.
It is not necessary to turn chicken.
Note: Are you in a hurry? Have your butcher butterfly the chicken for
bbq-Spiced Grilled Tenderloin Steaks
1-tablespoon brown sugar
1-tablespoon sweet paprika
1 teaspoon dry mustard
1-teaspoon ground allspice
2 each 6 oz 1" thick tenderloin steaks
Combine first 6 ingredients in small bowl. (Can be prepared 1 week
ahead. Store in airtight container.) Prepare barbeque (high heat). Rub
spice mixture generously into both sides of steaks. Grill steaks to
desired doneness, about 3 minutes per side for medium-rare. Serve hot.
Yield: 1 serving
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