Beer-basted Barbecue Pork Chops

Beer-basted Barbecue Pork Chops

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 2 hours
Total Time 2 hours 20 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

  • 1 cup BBQ sauce, divided
  • 1 cup beer, plus 3 tablespoons, divided
  • 3 tablespoons honey
  • 1 tablespoon chili powder
  • 6 pork chops, center cut bone-in
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Instructions
 

  • In a large bowl, add ½ cup BBQ sauce, 1 cup beer, honey, and chili powder. Mix together.
  • Add the chops and turn to coat. Place in the fridge for 2 hours or up to 4 hours. Turn chops occasionally.
  • Prepare your grill for direct heat cooking on medium high heat. Oil the grates to reduce sticking.
  • While the grill is heating, in a small, mix together the last ½ cup of BBQ sauce and the 3 tablespoons of beer. This sauce will be used during the grilling.
  • Remove the chops from the marinade and sprinkle with the salt and pepper.
  • Place chops on the grill, grill for 4 minutes.
  • Turn the chops over and brush with half of the sauce you made, grill for 3 minutes.
  • Turn chops over and brush with remaining sauce, and grill 4-5 minutes or until an instant read thermometer reads 66° C (150° F).
  • Transfer chops to a serving tray.
  • Serve with your favorite sides, enjoy.

Notes

Low cost per serving.
Beer & Orange Marinated Tuna Steaks

Beer & Orange Marinated Tuna Steaks

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Prep Time 10 minutes
Cook Time 6 minutes
Passive Time 30 minutes
Total Time 46 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

For the Salsa

  • 2 large nectarines, pitted, cut into ½ inch cubes
  • 3 tablespoons red onion, finely diced
  • ½ jalapeno pepper, finely diced
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon lime juice
  • ¼ teaspoon salt

For the Tuna

  • ½ cup beer
  • cup spring onion, thinly sliced
  • ¼ cup orange juice
  • ¼ cup light soy sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh ginger, grated
  • 2 cloves garlic, minced
  • 2 tablespoons sugar
  • 4 tuna steaks, about ¾ inch thick, (4-6 oz / 112-170 g each)

Instructions
 

  • In a medium size bowl, add all the Salsa ingredients and mix together. Set aside until serving.
  • In a large mixing bowl, add the Tuna ingredients except the tuna steaks, and mix together to make the marinade.
  • Add the tuna steaks to the marinade, turning them to coat them. Place in the fridge for 30 minutes. Turn the steaks several times while they marinate.
  • Prepare your grill for direct heat cooking on medium high heat. Oil the grates to reduce sticking.
  • Remove steaks from the marinade and place on the grill. Grill steaks for 3 minutes on each side or until they have grill marks and still pink in the center.
  • Remove to a serving tray.
  • Serve with the Salsa, enjoy.

Notes

I would have to price this when I locate tuna steaks, so for now I will say this Fair priced per serving.
Apricot & Honey Glazed Baby Back Ribs

Apricot & Honey Glazed Baby Back Ribs

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

  • 3 kilos pork baby back ribs, cut in half, (2 racks or about 6 lbs)
  • 1 tablespoon garlic powder
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 bottle honey wheat lager
  • 1 cup apricot preserves
  • 3 tablespoons honey

Instructions
 

  • Prepare your grill for medium heat and indirect cooking.
  • In a small bowl, mix together the garlic powder, cumin, salt, and pepper. Rub the mixture over both sides of the ribs.
  • Oil the grill, place ribs meat side down on grill and cook 30 minutes. Turn ribs over and cook 30 minutes.
  • While the ribs are grilling, in a saucepan, add the lager, preserves, and honey. Place on medium high heat and bring to a boil. Cook for 20 minutes, stirring often, until the mixture is thick and reduced to 3/4 cup.
  • Turn the ribs over, brush with ½ the glaze and grill for 15 minutes. Turn ribs over and brush with remaining glaze and grill for another 15 minutes or until ribs are tender.
  • Transfer ribs to a serving tray and enjoy with sides of your choice.

Notes

Low cost per serving.
Cilantro Lime Chicken II

Cilantro Lime Chicken II

A great sound chicken recipe, on my to make and taste list for sure. Simply prepare the marinade, marinate the chicken (any pieces you want), and cook the chicken (grill, bake, or broil), how simple is that?
Prep Time 10 minutes
Total Time 2 hours 10 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 kilogram chicken breasts, boneless, or thighs, (2 lbs)
  • 1 lime, for serving

For the Marinade

  • 2 tablespoons lime juice, fresh preferred
  • 1/4 cup fresh cilantro, minced, plus some for garnish
  • 1 1/2 tablespoons honey
  • 2 cloves garlic, smashed and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Add all marinade ingredients to a mixing bowl that will hold all the chicken and stir to combine.
  • Place the chicken into the marinade and mix them around to coat the chicken. Cover and place in the fridge for at 30 minutes and up to 2 hours, but NOT over 2 hours.

To Grill

  • Heat your grill to medium high heat. When hot, oil the grates and grill the chicken for 7-8 minutes, turn the chicken over and grill for 7-8 minutes more. Use a meat thermometer for a reading of 74 C (165 F) to indicate done.

To Bake

  • Preheat your oven to 200 C (400 F), line a baking sheet with foil or parchment paper, place chicken pieces on the baking sheet and back for 20-25 minutes, use a meat thermometer for a reading of 74 C (165 F) to indicate done.

To Broil

  • Line a broiling pan with foil, place grate over the foil, place chicken on the grate. Broil 5-6 minutes per side with the chicken 4 inches from broiler element. use a meat thermometer for a reading of 74 C (165 F) to indicate done.

To Bake Bone in Thighs

  • Preheat your oven to 220 C (425 F), remove chicken from marinade, reserving the marinade, and place chicken skin side down in a shallow baking pan, bake for 3-4 minutes to brown them up a bit. Turn the pieces over and bake for another 2 minutes.
  • Pour in the reserved marinade into the pan, bake for 20-25 minutes, use a meat thermometer for a reading of 74 C (165 F) to indicate done.
  • For any method used, when done, let rest for 5 minutes, then sprinkle with chopped cilantro leaves and serve with lime slices as desired. Enjoy.

Notes

Low cost per serving.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
Turkish Chicken Kebabs

Turkish Chicken Kebabs

Brian Colligan, Thailand.
This recipe comes from my good friend, Brian, who lives in northeastern Thailand, and is highly recommended by him. On my to make and taste list.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 2 hours 30 minutes
Course Main Dish
Cuisine Turkish
Servings 4 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

For the Chicken

  • 1,250 grams chicken thighs, boneless, skinless, (2 1/2 lbs)

For the Marinade

  • 1 cup plain Greek yogurt
  • 2 tablespoons olive oil
  • 2-3 tablespoons lime or lemon juice
  • 2 tablespoons ketchup
  • 6 cloves garlic, smashed and finely minced
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon Aleppo red pepper flakes
  • 1 teaspoon paprika
  • teaspoons ground cumin
  • teaspoon ground cinnamon

For Grilling

  • 2 medium onions, cut into big chunks
  • 2 bell peppers, your choice of color, cut into big chunks
  • 2 heads garlic, separated into cloves, peeled
  • wood skewers, as many as needed

Instructions
 

  • Cut the chicken into ¾ inch pieces.
  • In a large mixing bowl, add the Marinade ingredients and mix to combine, slowly add the chicken pieces making sure all the chicken is coated. Cover the bowl and place in the fridge for at least 2 hours, or even overnight to full blend the flavors.
  • When you are ready to cook, light your grill then prep the Grilling ingredients, and soak the skewers in water. When the grill is hot, can be gas or charcoal, arrange the coals for cooking over partially indirect heat, or direct heat if less coals are used, no need to use a lid for this.
  • Now for grilling, you can make this a family event, set out the Grilling ingredients in bowls, drain the chicken and place in a bowl but retain the marinade in another bowl and stick a brush in that.
  • Let people build their own kebabs, just mixing and matching what they like, baste the kebabs with the marinade before placing on the grill, and again during grilling. Turn the kebabs every few minutes until the chicken is cooked through.
  • Enjoy.

Notes

Low cost per serving.
Chicken Satay

Chicken Satay

Nancy Kennison, United States.
This is an original satay mix for chicken provided by a good friend. Her and her husband follow no recipes when they cook, so they had to endure two days in a row of this tasty sounding satay in order to write the rough measurements down so I can share her 'recipe' here. From the author of this, "this is a guide, feel free to increase, decrease amounts of items, tailor it to make it your own." And as I like to say, a recipe is not set in stone.
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 1 hour 23 minutes
Course Main Dish
Cuisine Thai

Ingredients
  

  • 1/3 cup coconut milk
  • 5 tablespoons creamy peanut butter
  • 2 teaspoons ground cumin
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1/2 teaspoon lime juice
  • 1/2 teaspoon lime zest
  • 1 teaspoon sugar, or to taste
  • 500 grams chicken breast, boneless, skinless, (1 lb)
  • wood skewers, as needed
  • vegetable oil, as needed

Instructions
 

  • In a mixing bowl, add the coconut milk and peanut butter and mix together. If it is too stiff, add bit more coconut milk, and if too thin, you guessed it, add a bit more peanut butter.
  • Now add the cumin, cayenne, lime juice, and zest and mix together. Taste and add mix in the sugar to counter the lime if the lime is too strong.
  • Slice the chicken breasts lengthwise into 1/2 inch thick strips.
  • Add the chicken strips to satay mix, and mix together until all the chicken is coated. Cover the bowl and place in the fridge to marinate for at least 1 hour, and over night is highly recommended.
  • When you are ready to cook, light your grill (charcoal or gas), you will be direct cooking over medium heat, about 350-450 F. Soak the wood skewers in water for about 30 minutes.
  • Remove the chicken from the satay mix and brush off excess satay mix. Thread the strips onto skewers. Brush the chicken with vegetable oil.
  • Grill the skewers for about 8-10 minutes, turning once, with the lid closed.
  • Serve with sides of your choice.

Notes

Chicken is low cost.
Variants: 1. Use half of the mix (marinade) mixed with the chicken, and the other half heated in a small saucepan for a dipping sauce, OR, what I will do, is make one batch for the marinade, and another batch for the dipping sauce, problem solved). 2. This marinade works well on pork, shrimp/prawn, and even rabbit. 3. This works well on very dense/firm fish, on salmon it is excellent. This does NOT work well with average white fish and is NOT recommended. 4. For shrimp/prawn, clean as you would, remove shell, tail, devein, marinate in the mix.
Huli Huli Chicken

Huli Huli Chicken

This sounds like some delicious grilled chicken! This comes from a good friend and is highly recommended. On my to cook list.
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 3 hours 32 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 kilos chicken breast, boneless, skinless, (4 lbs)
  • spring onion, sliced for garnish

For the Marinade

  • 1 cup pineapple juice, unsweatened
  • 1/2 cup soy sauce
  • 1/2 cup brown sugar, packed
  • 1/3 cup ketchup
  • 1/4 cup chicken broth, fresh or from powder
  • 1 teaspoon fresh ginger, grated
  • 1 1/2 teaspoons garlic, smashed and minced

Instructions
 

  • In a large bowl, add all of the Marinade ingredients and whisk together. Reserve 1 cup of marinade for basting chicken later. (Cover the cup and place in the fridge until needed.)
  • Add the chicken to a large zip lock bag then pour in the marinade. Squeeze out the air and zip the bag closed. Squish the chicken around to coat everything well. Place in the fridge for at least 3 hours or overnight for a more robust flavor.
  • Grill chicken (using the cover as well) on medium heat and cook for 6-8 minutes each side, until no longer pink inside and juices run clear. Use the reserved marinade and baste the chicken during the last 5 minutes of grilling.
  • Garnish with sliced spring onion and serve.

Notes

The chicken will cost 125 Baht/2 kilos. For 6 servings, this is about 65 cents per serving.
Recipe provided by good friend, Patti Stone.
United States.
Homemade Smoked Bacon

Homemade Smoked Bacon

This comes from a good friend and this recipe sounds spot on! Link to the shortcut is listed in the Recipe Notes section.
Prep Time 20 minutes
Cook Time 3 minutes
Total Time 28 minutes
Cuisine American

Ingredients
  

  • 1 1/2 - 2 kilos slab pork belly, skin on, fatty preferred over lean, (3-4 lbs)
  • 3-4 tablespoons sea salt
  • 5 teaspoons sugar
  • 1 1/2 teaspoons pink salt
  • 4 jalapeños in escabeche, OR make from a shortcut
  • 4 cloves garlic, smashed and sliced
  • 2 bay leaves, torn into small pieces
  • 1 tablespoon black peppercorns, slightly crushed

Special Equipment Needed

  • smoker
  • apple and oak wood chips

Instructions
 

  • Rinse off the slab of pork belly and pat dry.
  • Mix together the salt, sugar, and pink salt. Sprinkle generously over all sides of the pork belly, then gently shake off the excess. Place the belly into a non-reactive dish (stainless steel, ceramic, glass, or plastic) or a large zip lock bag.
  • Blitz the jalapenos with 1-2 tablespoons of their liquid (pickling juice) in a food processor or blender.
  • Pour the blitzed jalapenos into a small bowl and add the garlic, bay leaves, and peppercorns, mix together then pour onto the pork belly, coat all sides with the mixture.
  • Place in the fridge for 5 to 8 days. Turn the pork belly over every other day. The meat is ready once it is reasonably firm when pressed. Remove the belly and rinse off the cure with cool water. Pat dry, place on an oiled rack and return to the refrigerator to dry uncovered, overnight.
  • Heat your smoker to 65 to 85 C (150 to 180 F) using apple and oak wood chips or any mix you prefer.
  • Place the pork belly slab in the smoker. The bacon is ready once it reaches 65 C (150 F) internal temperature - usually in about 3 hours.
  • Remove the bacon and allow to cool to room temp. Remove skin, slice to your preference, thick or thin, freeze in portions you commonly use.

Notes

I will price this when I can get a slab of pork belly in that weight. I will say Low cost for now.
Shortcut: Jalapeños in Escabeche.
Variants: 1. Use honey and brown sugar and omit the jalapenos. 2. Add cracked black pepper to all sides before smoking.
Recipe and photo provided by good friend, Susie Whitman and her recipe is here.
United States.
Grilled Chicken Livers

Grilled Chicken Livers

Adapted from an internet recipe.
Sounds like a nice marinade for the livers, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

  • 500 grams chicken livers, cut in half and trimmed
  • ¼ cup olive oil
  • ¼ cup fresh lemon juice, or lime juice
  • 1 tablespoon Greek seasoning, Shortcut
  • 1 teaspoon fresh lemon zest, or lime zest
  • skewers, as needed

Instructions
 

  • First thing, if using wooden (bamboo) skewers, you need to soak those in water first. A note about the skewers, flat bamboo skewers would be ideal, double steel skewers would be good, these both keep the liver from turning as you turn the skewer. Another option for Asia is split bamboo skewer, the meats are not skewered but placed between two bamboo sections and closed at the end with a twist of wire.
  • Start your grill and get to a medium heat, I use real charcoal based on my location.
  • In a mixing bowl, mix together the lemon or lime juice, olive oil, lemon or lime zest, and Greek seasoning. Add the livers and mix together to coat the livers.
  • Thread the livers onto skewers, about 3 per each skewer and brush both sides with the marinade as well.
  • Brush the grill grating with some olive oil to help minimize sticking, and grill the liver for about 15 minutes, turning them occasionally.
  • Test one liver and if cooked through (a bit of light pink is ok), serve.

Notes

Low cost.
Shortcut: Greek Seasoning.
Beer Can Burgers

Beer Can Burgers

These sound very good, and I will give two variants to try. This is a 'filled' burger as opposed to a 'stuffed' burger. Cooked on a grill and no flipping required. This is written for 2 burgers of each variant, just adjust the variant ingredients to make more or less of each. On my to cook list.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 kilo ground beef
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • salt and pepper, to taste
  • 8 slices bacon
  • 4 hamburger buns
  • tomato slices, as needed
  • lettuce leaves, as needed
  • 1 beer or soda can

Cheddar & Jalapeno Filling (for 2 burgers)

  • 2 cups Cheddar cheese, cubed
  • 1 fresh Jalapeno pepper, thinly sliced

Instructions
 

  • Heat your grill to medium with either charcoal or gas. You will be cooking over indirect heat.
  • In a large mixing bowl, combine the beef, Worcestershire sauce and garlic powder, divide into 4 half pound balls. Place a beer can on top of a ball and push down and form the beef around the can and just a bit up the side. Wrap two slices of bacon the burger. Twist the can to remove that, the burger should have a nice deep indentation in it. Repeat this for the remaining balls. Season each indentation and the rest of the burger with ample salt and pepper to taste.
  • For 2 burgers, add cubed Cheddar and Jalapeno slices in each indentation.
  • For the 2 burgers with Bell Pepper, add the bell pepper and onion in each indentation then top each with a slice of Provolone.
  • Grill the burgers over indirect heat, and covered, until cooked through, 30 minutes should be a medium burger.
  • To serve, place lettuce and tomato on the bottom bun, place a burger on top, top with the top bun.

Notes

Beef will cost about 200 Baht/kilo. Cheddar about 180 Baht for 2 cups cubed, Provolone about 45 Baht for 2 slices. For 4 servings, this is about $3.13 per serving. Not cheap but sounds really good for a once in a while cookout with friends and family.
Provided courtesy of good friend, Stephen Connell.
United States.