Barbecue, mtsvadi, yakitori, satay – in almost every country there are traditions of cooking meat on burning coals. There may be a huge number of recipes. These days you can pick up a grill in any hardware store, take it with you outside in nature and spoil your friends and relatives with great meat cooked by a special recipe. Based on the information on TheHomeDweller researches, we offer top 15 most original barbecue recipes for your consideration.
Pork Ribs ‘Victoria’
Initially, Australian cowboys cooked a similar all the way on coals, but now grilled pork is pre-cooked in the stove/oven for security reasons. A ready meal only benefits from this.
Ingredients: pork on ribs (1.5 kg), chopped onion (1), an orange (1, in slices), 1 tablespoon (tbsp.) of black pepper peas, coriander seeds (1 tbsp.).
Ingredients for Victoria Barbecue Sauce: 2 teaspoons (tsp) of vegetable oil, chopped onion (3/4 tbsp.), crushed garlic (1 tsp.), tomato juice (2.5 glass) or tomato puree (1 glass), brown sugar (2 tbsp.), apple cider vinegar (2 tbsp.), Worcestershire sauce (1 tbsp), chili powder (1 tbsp.), dry mustard (1 tsp.), salt to taste.
Preparation: fry onion and garlic until transparent, add all other ingredients for the sauce and cook, stirring for 15 minutes. Experts recommend doing it the day before, keep it in a fridge for a night and warm it up before ingesting.
Put the whole (or sliced) ribs into rather large portions in a thick-walled pot with onions, oranges, and spices. Add a little water, cover with a lid, bring it to a boil and simmer for about an hour. Remove the stewed ribs from the pan, dip them in a warm Victoria sauce and fry on a wire rack until golden brown appears, while coating with the sauce (for several times) and turning them over.
Serve with baked potatoes, green salad, and remaining barbecue sauce. You can also boil leftover orange marinade again, add some salt, rub it through a screen and serve it as well.
Argentinian Steaks With A Chimichurri Sauce. Asado style
Traditionally, asado (can be any meat, even sausage) is not marinated, but a chimichurri sauce is an exception. In it, steaks are soaked and served with it too. There is no single correct recipe for chimichurri – Argentines use components and proportions depending on their personal taste.
Ingredients: 4 beef steaks with a bone, about 0.5 kg each, not less than 2.5 cm thick.
Chimichurri sauce ingredients: fresh parsley and/or cilantro (2 tbsp.), fresh leaves of oregano (1/4 tbsp.), garlic (3-10 cloves), crushed onions (2 tbsp.), olive oil (1/2 tbsp.), red wine vinegar (1/4 tbsp.), lime juice (2-3 tbsp.), salt and red pepper to taste.
Preparation: mix all the ingredients for the sauce in a blender at medium speed so that garlic pieces were felt. You should have around 2 glasses.
Divide the sauce into two parts: one – for the marinade, the second – for serving. Put steaks in marinade for half an hour, then grill in gentle heat until cooked.
Argentines prefer medium-fried steaks and for this, they cook for no longer than 10 minutes on each side. Leave ready steaks for 15 minutes, cut across the fibers if necessary, and serve with the remaining chimichurri sauce.
In fact, this is what some are used to call “shashlik”, and there are exactly as many recipes of mtsvadi-pastrami as chefs making this dish. The basic option is extremely simple: meat is only salted and peppered. Sometimes they don’t even do this, but we here suggest a spicy mtsvadi-pastrami.
Ingredients: lamb tenderloin (1.5 kg), onions (3), a bunch of green onions, a bunch of parsley, ground black pepper (1 tbsp.), ground coriander (1 tbsp.), wine vinegar (1 tbsp.), adjika sauce.
Preparation: a true adjika sauce consists of various spices with an addition of 3% wine vinegar and no such thing as tomato paste (as makers of ready-made sauce like to do).
Mix the fenugreek, coriander, and bay leaf powder, with dried dill, parsley, basil, savory, mint, marjoram, and celery. All in equal proportions e.g. 1 tsp. Add a pinch of saffron, a little salt, and 2/3 tsp. of red pepper. Pour in the wine vinegar until you get a moist thick paste that can be stored in glassware for a long time.
Peel the meat from films and tendons, cut into identical pieces the size of a little bigger than a walnut, put in porcelain, glass or enameled bowl. Separately prepare the sauce: mix vinegar, adjika sauce, black pepper, coriander, chopped onion, and parsley, pour meat with this mixture. Mix everything well and put in the cold for a night or 24 hours.
Before cooking, drain the excess liquid. String the meat on skewers and fry on coals, but not before smearing the pieces of meat with vegetable oil. Serve sprinkled with pomegranate grains, tkemali sauce, fresh herbs, and tomatoes.
Filipino Chicken Satay
Most overhyped South Asian satay recipes include peanuts or peanut butter. But in the Philippines, there are dishes enough as they are, combining spicy, sour, and sweet tastes.
Ingredients: 4-6 chicken breasts, about 1 kg, banana sauce.
Ingredients for the sauce: minced fresh chili (1 pod), a very ripe banana (1), crushed garlic cloves (2), turmeric (1 tsp.), lemon juice (4 tsp.), dark soy sauce (4 tbsp.), ¼ glass of boiling water, onions cut into half rings (2 bulbs), vegetable oil.
Preparation: fry the onions until transparent. Mix chili, turmeric, garlic, lemon juice, mashed banana, soy sauce, and fried onions. Put chicken fillet cut into cubes with a side of 2 cm in a marinade and in a fridge for an hour. Then get the pieces of chicken out of the spicy mixture, string on skewers and fry for no more than 10 minutes. Dilute leftover marinade with boiling water and boil for 3 minutes. Serve satay with rice, fresh cucumbers, and banana sauce.
Like Satay, Japanese kebabs used to be sold by street vendors often, as they are cooked almost instantly. It’s the perfect dish for a light impromptu barbecue because the sauce can be prepared in advance, and there’s no need to marinate the meat for a long time.
Ingredients: boneless chicken thighs (6), a bunch of green onions (1).
Ingredients for sauce: Japanese soy sauce (1 tbsp.), sugar (½ glass), sake or dry white wine (2 tbsp.), wheat flour (1 tbsp.).
Preparation: In a small saucepan, mix a soy sauce, flour, sugar, and sake or wine. While stirring, bring to a boil, then cook on gentle fire for 10 minutes or until the sauce evaporates to one third. Cut the chicken thighs into small pieces and green onions in 3 cm long feathers. Dip the chicken pieces into the sauce and string them on skewers while mixing with onions. Fry kebabs, smearing the sauce several times, for no more than 10 minutes, so that the chicken got roasted without dryng out.
Pork With Cognac
The recipe is quite simple. Use a small container to mix half a cup of strong Dijon mustard, 6 cloves of chopped garlic, 2 tablespoons of freshly squeezed lemon juice, 1 tablespoon of brandy.
Salt and pepper the pork. Before going out to nature, marinate a pound of pork tenderloin in that solution.
Grill, pour the meat with leftover marinade cooked according to this recipe.
Another original recipe. Mix half a cup of lemon juice, a third cup of red wine vinegar, add 2 cloves of chopped garlic, 2 tablespoons of oregano, half a teaspoon of salt, the same amount of black pepper, pour a glass of olive oil.
According to the recipe, marinate about a kilo of beef and put in the fridge for the night. Coat the meat with marinade while grilling it to form a crust.
Prepare marinade according to the following recipe: half a cup of soy sauce, the same amount of sherry, a glass of water, 2 cloves of chopped garlic, a teaspoon of crushed ginger, the same amount of pepper. Marinate a large piece of meat. Put it in the fridge overnight.
The meat prepared according to this recipe is usually grilled for several hours. Leftover marinade can be warmed up and used for a sauce.
This one is simple. Rinse small chickens (500 g each) in cold water, blot and cut into portions. Salt, pepper, and grill while turning for 15-20 minutes.
Peel and chop champignons (100 g.) and onions (2). Add some olive oil, wrap in foil and grill for 10 minutes.
The sauce recipe: dry white wine (100 g.), ketchup (120 g.), water (2-3 tbsp.), mix and cook for 3-4 minutes. Add any chopped greens and a little cognac. Mix it all with champignons.
Serve the chicken while pouring a recipe-style mushroom sauce.
An exotic recipe. Cut chicken into portions. Use a large saucepan to heat the sunflower oil and fry the chopped 4 cloves of garlic along with one onion.
Drain all the juice from mashed canned mango, make mashed potatoes. Add a barbecue sauce (420 g.), honey and mango (2 tbsp.). Simmer for 5 minutes until the sauce thickens, then add a few drops of Tabasco. Smear the chicken with the sauce by the recipe and grill for 10 minutes until crispy.
Pork Trotters With Red Pepper
This one’s for chiliheads. Rinse pig trotters (8), cover with water, add 2 glasses of white wine vinegar, onions (2), sliced sweet peppers (2 pieces), a quarter of a glass of red pepper and a tablespoon of black. Bring all to a boil and cook on low heat for 3 hours.
Smear the pig trotters with a barbecue sauce, put them on a grill and fry for about 30 minutes until crusty.
Here comes another easy recipe. Cut one duck into pieces, beat them up with a wooden hammer until they’re flat. Salt and pepper the chicken. Marinate for about an hour in a barbecue sauce. Grill constantly while turning them over until crispy.
Wash and dry the whole bird. Hide the wings in a pocket (make a cut through the skin). Join the legs together under the breast and tie them up.
Smear the turkey with olive oil inside and outside, rub it with salt, pepper, and a mixture of Italian herbs. Place it breast up on a grill and cook for 2-3 hours while turning from time to time according to the recipe.
Although a dozen recipes have already been represented, I can’t help but share with you this wonderful recipe: the most common pineapple, grilled and flavored with sugar and cinnamon, becomes a perfect drug for which there is a place in any, even the most stuffed belly. In fact, a belly will only get better – after all, pineapple has a miraculous ability to burn fat. So grilled pineapple after a hearty lunch or dinner is just the thing.
Grilled Seafood Platter
Grilled fish and seafood assorted with a light olive oil and lemon juice sauce is one of the best things you can eat in nature. The quality of the original products is the key to success, so all you have to do is buy decent shrimp, fish, and other seafood. And of course, don’t forget to put a chill on your white wine.
That’s does it for our Top 15 grill recipes. Try them out and let us know how what you think.