Tag Archives: barbecue

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.

Karl’s Southwestern Indian Chicken

Karl’s Southwestern Indian Chicken

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Filed under Chicken, Main Dishes, Sauces and Spices

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.

Karl’s Djaj Bil-Bahar Il-Asfar (Iraqi Yellow Spice-Rubbed Chicken)

Karl’s Djaj Bil-Bahar Il-Asfar (Iraqi Yellow Spice-Rubbed Chicken)

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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.

Karl’s Moroccan Chicken Wings

Karl’s Moroccan Chicken Wings

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Filed under California Fusion, Chicken, Main Dishes, Sauces and Spices

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.

Karl’s Argentinean Tri-tip

Karl’s Argentinean Tri-tip

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Filed under Beef, Main Dishes

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.

Karl’s Apple Wood Smoked Irish Whiskey Chicken Wings and Legs

Karl’s Apple Wood Smoked
Irish Whiskey Chicken Wings and Legs

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Filed under California Fusion, Chicken, Main Dishes, Poultry, Sauces and Spices

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.

Karl’s Barbecued Chicken Teriyaki Skewers

Karl’s Barbecued Chicken Teriyaki Skewers

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Filed under California Fusion, Chicken, Main Dishes, Poultry, Sauces and Spices

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.

Karl’s California Fusion Barbecued Tri-tip

Karl’s California Fusion Barbecued Tri-tip

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Filed under Beef, California Fusion, Holidays, Main Dishes, Sauces and Spices

Karl’s Annatto Barbecued Zucchini

I am doing a fusion Mexican theme this Labor Day. Spices from South of the (U,S,) Border, but in ways that are probably non-traditional. Jan and the kids have been pushing me to make more vegetarian dishes. I decided to make a second vegetable dish to go with my cauliflower. I had used an annatto sauce to make a bright red cauliflower. I am using the same sauce on zucchinis before I barbecue them.

Karl’s Annatto Barbecued Zucchini

Karl’s Annatto Barbecued Zucchini

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Filed under California Fusion, Side Dishes, Vegan, Vegetables, Vegetarian

Karl’s Barbecued Hamburgers

When I made hamburgers—a long time ago—I simply  took the meat out of the package, formed it into patties and threw it on the grill. While I still think there is a place for a plain burger, you can do so much more to make simple ground beef into something to write home about. Of course, fancy burgers require fresh buns.

Karl's Barbecued Hamburgers

Karl’s Barbecued Hamburgers

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Filed under Beef, bread, California Fusion, Main Dishes

Karl’s Char Siu Flavored Barbecued Pork Loin (Adkins Friendly)

My son-in-law is on the Adkins Diet, which means cooking with little or no starch and sugar—except for artificial things—of which I am rather suspicious. He had requested pork loin and I had been thinking “Italian,” until Miriam said she wanted bok choi, as well. Jumping half a world away, I decided on “Chinese.”

Karl’s Char Siu Flavored Barbecued Pork Loin (Adkins Friendly)

Karl’s Char Siu Flavored Barbecued Pork Loin
(Adkins Friendly)

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Filed under California Fusion, Chinese, Main Dishes, Pork, Sauces and Spices