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
Tag Archives: barbecue
Karl’s Moroccan Chicken Wings
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
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
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
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
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
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
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)
Filed under California Fusion, Chinese, Main Dishes, Pork, Sauces and Spices
Karl’s Barbecued Sichuan Tri-tip
Last Sunday I made a barbequed Sichuan chicken. It was so successful that I decided to do something similar with a beef tri-tip. Beef will stand up to stronger flavors than chicken, so I added some onion, chili flakes and white pepper to the sauce.
Karl’s Barbecued Sichuan Tri-tip
Filed under Beef, Chinese, Main Dishes, Sauces and Spices
Karl’s Barbecued Sichuan Chicken II
I have done this dish before, but it shows just how differently a dish will turn out when you make just a few changes. The last time I made enough sauce to make the marinade and no more. After the bird was barbequed I sprinkled some fresh Sichuan pepper on the dry surface, producing a bird with crisp skin and strong pepper flavor. This time I made twice as much sauce and basted the bird so that the final dish had a thick, sticky glaze that melded the sauce flavors. Mostly the same ingredients, but very different dining experiences.
Karl’s Barbecued Sichuan Chicken II
Filed under California Fusion, Chicken, Chinese, Main Dishes, Poultry, Sauces and Spices
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Miriam