Tag Archives: BBQ

BBQ of Charred Chicken Drumsticks

We tried chicken on our charcoal grill for the first time the other Friday. I’d never thought of grilling chicken drumsticks on our tiny little grill. The outcome was charred  drumsticks but the taste was good! Served the bits with a fresh salad of tomatoes, herbs and lettuce, and parcels of  potatoes (thinly sliced potatoes, onion, olive oil and salt wrapped in aluminium foil and cooked on the grill).

I started with mixing a marinade of salt, lemon, cilantro and parsley, rash el hanout spice mix, 1 garlic clove, salt and black pepper. Then i placed the chicken bits in a plastic bag and poured in the marinade. The chicken then rested in the fridge for an hour.

Start the grilling with wiping the excess marinade off and place the chicken bits on the grill. Place the potato parcels on after 5 minutes. Then grill for 25-30 minutes until done. The drumsticks are done when the meat loosens from the bone. Add some fresh parsley, lemon slices and garlic in to the serving bowl.

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Enjoy!

 

 

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Melanzane grigliate – grilled aubergine 

We had the first bbq of this summer the other day. The weather was finally warming up and there was no rain either. My husband masters steaks and such, and I wanted to try this aubergine recipe on a coal grill. It turned out fabulous, I cannot believe how quick and easy it was to grill these baby aubergines. 

For two 2-3 portions you need 2 baby aubergines (mini ones, about 15 cm each), 1 garlic, olive oil and salt.

Put the abergines on the grill and roast them, turning every once in a while, for about 20 min OR until soft and well done. Roast also a garlic at the same time. Don’t worry when the skin burns. Place the aubergines on a plate, cut them into 1 cm slices and open into fan shape. Sprinkle with olive oil, squeeze half of the garlic on them and add some salt. You can also add parsley and lemon juice. Enjoy as a side dish, a starter; hot or cold. 

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Boston Butt BBQ and Green Beans

Summer heat has finally reached us here in Finland. It is time for barbecue although we still do not yet have a grill in the house. I prepared this on gas stove and went back to Nebraska in my mind when miIMG_3803xing the BBQ sauce. That is where I learnt it, I have no exact measures and it is a bit different every time.

This is what you need four four servings:

ca 600 g Boston butt aka pork shoulder cut into four steaks, salt and pepper, two handfuls of chopped kale

BBQ sauce: 1/2 dl coke, 1/2 dl tomato ketchup, 2 tbsp olive oil, 1 tbsp HP sauce, a couple of turns of black pepper, salt, a handful of chopped chives

600 g green beans

Start with the sauce.

Mix all the ingredients and put the sauce into a large dish. Let the pork marinate in the sauce for an hour or so.

Wipe the marinade and roast the steaks on a hot pan, flip over and turn the heat down once you have a nice colour on both sides. Add the BBQ sauce and the chopped kale. Put the lid on and let stay on medium heat for ten to fifteen minutes depending on the thickness.

Boil water for the beans. Clean the beans. Add salt and the beans and cook til done. Pour out the water. Put the beans into the pan with the pork and heat up.

If you do have a grill, precook the beans and turn them on the grill just as the pork is getting ready. Brush the marinade on the pork as you grill it.

Hmm, what to do with the kale on the grill? I haven’t tried grilling it. Let me know if you have?

 

 

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BBQ and Roasted Zucchini Salad

It’s not really BBQ weather but this recipe sounded delicious. The marinade with cola and ketchup reminded me of the BBQs in the States back in the 80’s.
The BBQ sauce recipe from those days is really simple – coke, ketchup, oil and a bit of salt. This marinade is more sophisticated and versatile in taste, and one I found in the most recent issue of Viinilehti ie the Finnish wine magazine.
You can prepare this meal even without a grill – just as we did. It was delicious and the marinade and the roasted surface gives it a defi tie BBQ taste.

This is what you need for two:
200 -400 g pork chops or shoulder cut into two steaks
1 dl oil, 1/2 dl ketchup, 1 tbsp maple syrup, 1 dl coke, 1 dl grated ginger, salt, fresh thyme and mint, black pepper

Mix all the ingredients into a smooth mixture. You do not need an appliances, just a bowl and a spoon.
Pour the marinade into a plastic bag and put the meat in it. Refrigerate for two hours and turn the package every now and then. Take the package out and let the meat warm to room temperature an hour before grilling.

Grill the meat for a couple of minutes per side or fry it in a frying pan. You can fry the meat in a bit of butter. Add the chopped herbs.

Zucchini Salad
1 zucchini, some olive oil, 1 tsp balsamic vinegar, salt, 1/2 package of ricotta cheese, 1 dl roasted pistachios, fresh thyme and mint

Wash the zucchini and cut it into thin slices (oblong). Put the zucchini on a baking sheet and sprinkle with oil and salt. Roast in 200C or grill until lightly roasted. Place the zucchini on a plate and add the ricotta. Sprinkle with herbs and roasted pistachios. Add some strawberries if you like.

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