I had decided to barbecue chicken for the Fourth of July, but what flavor. A last year, I made this dish for my sister Karen, but I was overly cautious with the spices. This time I took my own advise and bumped up the spice level to four tablespoons. To go with the meat heavy main I made several vegetable sides—corn, grilled vegetables and a couscous salad. For a patriotic desert, I served strawberries, whipped cream, and blueberries.
Tag Archives: barbecue
Karl’s Nevis Barbecued Jerked Chicken
Filed under Chicken, Main Dishes, Sauces and Spices
Tagged as barbecue, cooking, food, jerked chicken, Nevis, recipes
Karl’s Barbecue Roasted Potatoes
I have dozens of pictures on my desktop of dishes I that have created and never gotten around to posting. I had decided to barbecue a meatloaf, because it was so hot I did not want to cook indoors. Potatoes go well with meatloaf, but cooking them created the same problem. I decided to cook the potatoes on the barbecue as well. Large potatoes, like Russets, can take too long to cook, so I used small Dutch yellow potatoes.
Filed under Potatoes, Side Dishes, Vegan, Vegetarian
Karl’s Birthday Greek Barbecued Lamb
I am making Greek lamb for my 65th birthday. I decided on stuffed artichoke caps—as the hot vegetable—and a Greek salad as side dishes. The kids are still on their keto/Atkins diet, so I had rolls for the starch eaters. For dessert, Jan made another variation of my mother’s chocolate mousse.
Filed under Lamb, Main Dishes, Sauces and Spices
Tagged as barbecue, barbecued lamb, cooking, food, Greek cuisine, Greek lamb, recipes
Karl’s Southwestern Indian Chicken
When someone refers to Southwestern cooking, most people would immediately assume some version of Mexican cooking—New Mexican, Cal-Mex, Tex-Mex. Mexican dishes with an American influence—or vise versa. However, there were people and cooking going on in the Southwest long before the Spanish got there to influence the cuisine.
Filed under Chicken, Main Dishes, Sauces and Spices
Tagged as baby spinach, barbecue, barbecued chicken, cooking, food, Hopi cuisine, Native American cuisine, pine nuts, recipes
Karl’s Djaj Bil-Bahar Il-Asfar (Iraqi Yellow Spice-Rubbed Chicken)
Adapted from a Saveur recipe
I am constantly looking for new ideas for recipes. I explore the internet with search strings like “ethnic barbecued chicken” just to see what comes up. This week it was Djaj Bil-Bahar Il-Asfar.
Filed under Chicken, Main Dishes, Sauces and Spices
Tagged as barbecue, barbecued chicken, cooking, Djaj Bil-Bahar Il-Asfar, food, Iraqi cuisine, Iraqi spice blend, recipes, spice blend, Yellow Spice-Rubbed Chicken
Karl’s Moroccan Chicken Wings
It is Memorial Day and barbecue is the traditional way of celebrating. Son-in-law, Chris, is avoiding sugary foods, so many a barbecue sauce was out. I decided that a spice rub would be the way to go.
Filed under California Fusion, Chicken, Main Dishes, Sauces and Spices
Tagged as barbecue, barbecued chicken, chicken wings, cooking, food, Moroccan cuisine, Ras el Hanout, recipes
Karl’s Argentinean Tri-tip
We have not had a Sunday feast in a couple weeks—travel and other events got in the way. As I was trying to come up with Sunday’s meal, Jan first suggested barbecued tri-tip and then Argentina. To Goggle I went, to discover just what that entailed.
Filed under Beef, Main Dishes
Tagged as Argentinean beef, Argentinean cuisine, Argentinean tri-tip, barbecue, Chimichurri, cooking, food, Gaucho steak, recipes, salmuera
Karl’s Apple Wood Smoked Irish Whiskey Chicken Wings and Legs
Jan asked me last week why I never make chicken wings. As is usually the case, at some point in the past she told me that she did not like them. As is also the case, she completely denies ever having said that or that she did not want them that day. Eilene prefers legs to wings, so I threw in some of those as well.
Filed under California Fusion, Chicken, Main Dishes, Poultry, Sauces and Spices
Tagged as barbecue, barbecued chicken, chicken wings, cooking, food, Irish whiskey, Irish whiskey marinade, recipes
Karl’s Barbecued Chicken Teriyaki Skewers
When I make teriyaki chicken I usually use the traditional Japanese (and my mother’s) simple recipe—soy sauce, mirin, saki, ginger, and sugar. Years ago—like 30—I had a friend who added wasabi and brown sugar to his teriyaki sauce. For this meal, I decided to go a bit less traditional and do a variation of my friends recipe.
Filed under California Fusion, Chicken, Main Dishes, Poultry, Sauces and Spices
Tagged as barbecue, barbecued chicken, brown sugar, cooking, food, Japanese cuisine, recipes, wasabi
Karl’s California Fusion Barbecued Tri-tip
A barbecue is very traditional for a Labor Day weekend, this year I decided to do tri-tip. Tri-tip is a very popular beef roast to barbecue in California—popularized in Oakland and Santa Maria in the 1950’s. The problems with this cut—it’s thick fat cap and odd shape—leads much of the rest of the world to slice this roast into steaks. The Hispanic world—of which California is really still a part of—knows better. Done right it is flavorful, moist and juicy—of course done wrong it is carbonized, dry and chewy.
Filed under Beef, California Fusion, Holidays, Main Dishes, Sauces and Spices
Tagged as barbecue, barbecued tri-tip, cooking, Cora, Cora Indians, food, Labor Day, recipes