Archive for the ‘GRILLED / BBQ / SMOKER’ Category
Guadalajara Beef
November 26, 2020 Lee
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Guadalajara Beef

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 1 day
Total Time 1 day 45 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

  • 1 bottle dark beer, (12 oz / 330 ml)
  • ¼ cup soy sauce
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon ground red pepper
  • 1 beef flank steak, (500 g / 1 lb)
  • 6 medium bell peppers, 2 each of red, yellow, and green
  • 8 flour tortillas, 6-8 inch, warmed

Instructions
 

  • Place the beer, soy sauce, garlic, cumin, red pepper, and chili powder in a large zip lock bag. Squish everything around to mix, add the steak, then squeeze out the air and seal, turn over several times to coat the steak. Place in the fridge for at least 6 hours and up to 24 hours to marinate.
  • Just before you are ready to cook, slice the bell peppers into quarters lengthwise.
  • Prepare your grill for direct cooking over medium heat. Lightly oil the grill.
  • Remove the steak from the bag, discard the marinade.
  • Place the steak on the grill and cook uncovered for 9-11 minutes per side until internal temp is 63° C (145° F) or to your desired doneness.
  • While the steak is grilling, grill the bell peppers 4-6 minutes per side or until tender.
  • Remove the steak to a cutting board and slice across the grain into thin slices.
  • Serve steak with the peppers and warmed tortillas, enjoy.

Notes

This would be at least a Fair cost per serving, and I would assume other cuts of beef would work as well.
* Fair Value $1.01 to $1.50 per Serving,BEEF,GRILLED / BBQ / SMOKER
Grilled Skirt Steak Fajitas
November 26, 2020 Lee
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Grilled Skirt Steak Fajitas

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.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 2 hours
Total Time 2 hours 45 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

  • 750 grams skirt steak, (1 ½ lbs)
  • ½ cup pale ale
  • 3 tablespoons lime juice
  • 1 teaspoon ground cumin
  • 2 tablespoons olive oil
  • 1 cup red onion, thinly sliced
  • ½ cup red bell pepper, thinly sliced
  • ½ cup green bell pepper, thinly sliced
  • 2 cloves garlic, minced
  • 3 plum tomatoes, cut into 4 wedges each
  • 1 tablespoon light soy sauce
  • ¾ teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 flour tortillas, 6-7 inch, warmed

Instructions
 

  • Place steak in a large zip lock bag then add the ale, lime juice, and cumin. Squeeze out as much air as you can, seal bag, and squish it around to coat mix and coat the steak. Place bag in the fridge for 2 hours to marinate, turning occasionally.
  • Heat the oil in a large non stick pan on medium high heat. When hot, add the onion, Sauté 2-3 minutes or until starting to soften then add the bell peppers, sauté for another 6-7 minutes or until softened.
  • Add the garlic, sauté for 1 minute, then add the tomatoes. Sauté for 2 minutes or until the tomatoes are just starting to soften. Add soy sauce, sauté for 1 minute. Turn off heat and leave on burner to keep warm.
  • Prepare your grill for direct cooking over medium high heat. Lightly oil the grill.
  • Remove steak from the bag, discard marinade. Sprinkle with salt and pepper.
  • Place steak on grill directly over heat. Grill 4-6 minutes on each side or until 63° C (145° F) internally or to your preferred doneness.
  • Remove steak to a cutting board, slice across the grain into ¼ inch thick slices.
  • Divide steak among the tortillas, divide vegetable mixture among the tortillas, serve and enjoy.

Notes

Since this is using beef, and 4 servings, this is at least Fair cost per serving, and depending on where the beef is purchased, this could be a high cost per serving. I will price this more accurately when I make this.
* Fair Value $1.01 to $1.50 per Serving,BEEF,GRILLED / BBQ / SMOKER
Grilled Pork Chops with BBQ Sauce
November 26, 2020 Lee
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Grilled Pork Chops with BBQ Sauce

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.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 2 hours
Total Time 2 hours 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

  • 1 cup lager
  • ⅓ cup maple syrup
  • 3 tablespoons molasses
  • 1 teaspoon chili powder
  • 4 pork chops, center cut, bone in, 1 inch thick
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup BBQ sauce

Instructions
 

  • In a large zip lock bag, add the lager, maple syrup, molasses, chili powder, and chops, squish the bag around to mix everything, squeeze out as much air as possible and seal bag. Place in the fridge to marinate for 2 hours. Turn bag over occasionally.
  • Prepare your grill for direct cooking over medium high heat.
  • Remove chops from the bag, discard the marinade. Sprinkle chops with salt and pepper.
  • Oil the grill, place chops on the grill directly over heat. Grill 6-7 minutes per side or until 63° C (145° F) internally. Top with BBQ sauce.
  • Serve with sides of your choice. Enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,GRILLED / BBQ / SMOKER,PORK
Grilled Chicken Breast Sandwiches
November 26, 2020 Lee
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Grilled Chicken Breast Sandwiches

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.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 2 hours
Total Time 2 hours 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

  • 4 chicken breasts, boneless, skinless, (140-170 g / 5-6 oz)
  • ½ cup lager
  • 3 tablespoons Dijon mustard
  • 1 tablespoon paprika
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 English muffins, toasted
  • grilled onions, optional

Instructions
 

  • In a large zip lock bag, add the chicken, lager, mustard, paprika, oil, garlic, and basil. Squeeze out as much air as possible, seal the bag, and turn the bag several times to coat the chicken. Place in the fridge for 2 hours to marinate. Turn the bag several times while the chicken is marinating.
  • Prepare your grill for direct heat cooking over medium heat.
  • Remove chicken from the bag, discard the marinade. Sprinkle chicken with salt and pepper.
  • Lightly oil the grill. Place chicken on the grill directly over heat. Cover and grill for 4-6 minutes on each side or until no longer pink in the center. Remove from the grill.
  • Serve on toasted English muffins, topping each with grilled onions if desired. Enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,GRILLED / BBQ / SMOKER
Grilled Beer-glazed Shrimp
November 25, 2020 Lee
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Grilled Beer-glazed Shrimp

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.
Print Recipe
Prep Time 20 minutes
Cook Time 2 minutes
Passive Time 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

  • 1 cup lager
  • ¼ cup dark brown sugar, packed
  • ¼ cup apricot preserves
  • 3 tablespoons light soy sauce
  • 1 teaspoon Sriracha Chili Garlic sauce
  • 1 kilo raw jumbo shrimp, peeled, deveined, tail on, (2 lbs)
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper

Instructions
 

  • In a medium size mixing bowl, add the lager, sugar, preserves, soy sauce, and Sriracha. Mix together.
  • Remove 1 cup of mixture to a small saucepan. Add the shrimp to the mixing bowl, toss to coat, and place in the fridge for 30 minutes to marinate.
  • While the shrimp are marinating, place the small saucepan on medium high heat, bring mixture to a boil the reduce to medium, stirring constantly. Simmer for 10-11 minutes or until the mixture is slightly syrupy and reduced, then remove from heat and set aside.
  • Prepare your grill for direct cooking on medium high heat.
  • Remove the shrimp from the marinade and discard the marinade. Lightly oil the grill.
  • Place shrimp on the grill, cook for 2 minutes per side or until the shrimp are opaque, pink, and cooked through.
  • Remove shrimp to a large bowl and drizzle on the reduced mixture, toss to mix together.
  • Serve with sides of your choice. Enjoy.

Notes

Fair to High cost per serving.
* Fair Value $1.01 to $1.50 per Serving,GRILLED / BBQ / SMOKER,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Fajitas with Salsa & Avocado
November 25, 2020 Lee
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Fajitas with Salsa & Avocado

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.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 1 hour
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

  • 1 beef flank steak, (560-580 g / 1 ¼-1 ½ lbs)
  • ¼ cup beer
  • 3 tablespoons lime juice
  • 1 tablespoon jalapeno pepper, seeded and minced
  • 2 cloves garlic, minced
  • 8 flour tortillas, (6-7 inch)
  • 1 large red bell pepper, cut lengthwise into 4 strips
  • 1 large green bell pepper, cut lengthwise into 4 strips
  • 4 slices red onion, ¼ inch thick
  • 1 ¼ cups salsa, for serving
  • 1 avocado, peeled and diced, for serving

Instructions
 

  • Place the steak in a zip lock bag, then add the beer, lime juice, jalapeno, and garlic. Seal bag and turn to coat the steak. Place in the fridge for 1-4 hours to marinate, turning once halfway through marinating.
  • Prepare your grill for direct heat grilling over medium heat. Wrap the tortillas in heavy duty foil.
  • Remove steak from the bag, discard the marinade and bag. Place the steak, bell peppers, and onion slices on the grill. Grill uncovered for 17-21 minutes for medium rare to medium, or until desired doneness. Turn steak, peppers, and onion halfway through grilling. Place the packet of tortillas on the grill during the last 5-7 minutes of grilling, turning them halfway to heat them through.
  • Remove steak to a cutting board, cut steak across the grain into thin slices. Slice the peppers into thin strips, and separate the onion slices into rings.
  • Divide the steak, peppers, and onions among the tortillas.
  • Top with salsa and avocado as desired, serve and enjoy.

Notes

I would have to price this after I locate a beef flank steak so for now I will state this as a high cost per serving dish.
* High Cost $1.51+ per Serving,BEEF,GRILLED / BBQ / SMOKER
Cajun Chicken Nuggets & Grilled Fruit
November 25, 2020 Lee
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Cajun Chicken Nuggets & Grilled Fruit

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.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 20 minutes
Total Time 1 hour 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

For the Peachy Mustard Glaze

  • ¾ cup peach preserves
  • ¼ cup prepared yellow mustard
  • 2 tablespoons orange juice

For the Chicken Nuggets & Fruit

  • ½ cup beer
  • ¼ cup spicy brown mustard
  • 2 tablespoons cooking oil
  • 500 grams chicken breasts, boneless, skinless, (1 lb)
  • ¾ cup dry bread crumbs, Shortcut
  • 1 tablespoon Cajun seasoning, plus 1 teaspoon
  • 1 fresh pineapple
  • 2 fresh peaches

Instructions
 

For the Peachy Mustard Glaze

  • Microwave the preserves in a small bowl on high for 2 minutes or until melted, stirring once.
  • Stir in the mustard and juice. Set aside for serving.

For the Chicken Nuggets & Fruit

  • Prepare the chicken by cutting the breasts into 1 ½ inch pieces.
  • Add the beer, spicy mustard, and oil in a large mixing bowl.
  • Add the chicken pieces to the mixing bowl, toss to coat evenly. Cover, place in the fridge for 20 minutes to marinate.
  • While the chicken is marinating, prepare the pineapple and peaches. Peel and core the pineapple then slice into ½ inch thick rings. Cut the peaches in half from top to bottom, remove the pits, then slice each half into 1 inch thick wedges.
  • Preheat your oven to 180° C (350° F) and spray a baking sheet with non stick cooking spray. Mix together the bread crumbs and Cajun seasoning in a pie dish.
  • Remove chicken pieces from marinade and discard marinade. Roll chicken pieces in the bread crumbs to coat and place pieces on the prepared sheet.
  • Bake for 20 minutes turning once, or until light golden brown and no longer pink in the center.
  • Remove chicken to a serving tray.
  • Prepare your grill for direct medium heat.
  • Spray the prepared fruit with non stick cooking spray, place fruit on the grill, and cook 5-8 minutes or until just tender.
  • Serve with the chicken nuggets and Peachy Mustard Glaze, enjoy.

Notes

Low cost per serving.
Shortcut: Bread Crumbs.
* Best Value $1 or Less per Serving,Chicken - Nuggets,GRILLED / BBQ / SMOKER
Cajun BBQ Beer-can Chicken
November 25, 2020 Lee
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Cajun BBQ Beer-can Chicken

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.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Passive Time 1 hour
Total Time 3 hours
Course Main Dish
Cuisine American
Servings 12 servings

Equipment

  • Grill, Charcoal or Gas
  • Marinade Injector

Ingredients
  

  • 4 cans beer, (12 oz / 330 ml)
  • 1 ½ cups BBQ sauce
  • ¾ cup Cajun seasoning, or Southwest seasoning mix
  • 3 whole chickens, (3-4 lbs / 1 ½-2 kilos each)
  • 12 sprigs fresh thyme

For the Cajun BBQ Sauce

  • 1 cup BBQ sauce
  • ½ cup beer
  • ¼ cup butter, (¼ block / ½ stick)
  • 1 tablespoon Cajun seasoning, or Southwest seasoning mix

Instructions
 

  • In a mixing bowl, mix together 1 can of beer, 1½ cups BBQ sauce, and ½ cup of Cajun seasoning.
  • Follow the manufacturers instructions on filling your marinade injector. Inject chickens in several places at least 1 inch deep.
  • Place chickens in zip lock bags, divide any remaining marinade between the bags and pour in. Seal bags and place in the fridge to marinate for 1-3 hours, or even overnight.
  • While the chickens are marinating, prepare the Cajun BBQ Sauce. In a saucepan, add 1 cup BBQ sauce, ½ cup beer, butter, and 1 tablespoon Cajun seasoning. Place on medium low heat and mix together, simmer for 5 minutes. Remove from heat, allow to cool, then cover and place in the fridge until serving. Use the beer from the next step.
  • Open the remaining 3 cans of beer, pour out about ½ cup beer from each can, then use a can opener and punch several holes in the tops of the cans. Spoon about 1 tablespoon Cajun seasoning into each can and insert 4 sprigs of thyme into each can.
  • Prepare your grill for indirect cooking on medium high heat (180° C / 350° F).
  • Remove chicken from bags and discard bags and marinade. Place 1 can into the cavity of a chicken and place the can upright, arrange the legs to hold the chicken upright. Repeat with other chickens.
  • Place chickens upright on the grill over indirect heat. Cover grill and allow the chickens to cook for about 1 ½ hours or until a meat thermometer reads 83° C (180° F) internal temp. Cover chickens with foil if they become too browned during the cooking time.
  • Remove chickens from the grill and allow to rest 10 minutes. Use tongs to carefully remove the cans.
  • While the chickens are resting, reheat the Cajun BBQ Sauce.
  • Cut each chicken into quarters, serve with the hot Cajun BBQ Sauce and sides of your choice, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,GRILLED / BBQ / SMOKER
Brats ‘n’ Beer
November 24, 2020 Lee
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Brats 'n' Beer

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.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

  • 1 can beer, not dark beer, (12 oz / 330 ml)
  • 4 bratwurst, (about 500 g / 1 lb), Shortcut
  • 1 sweet onion
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 sausage rolls, or hot dog buns

Instructions
 

  • Prepare your grill for direct heat cooking on medium heat.
  • Pour the beer into a medium size saucepan with heatproof handle. Place the saucepan on the grill and pierce each brat with a knife and add to the beer. Simmer brats for 15 minutes, turning them once.
  • While the brats are simmering, thinly slice the onion and separate into rings.
  • Place the onion rings on a sheet of heavy duty foil. Drizzle with the oil and sprinkle with the salt and pepper.
  • Fold the foil over the rings to make a closed packet, place packet on the grill and grill for 10 minutes or until they are tender.
  • Transfer the brats to the grill, remove saucepan and discard the beer. Grill brats for 10 minutes or until browned and cooked through, turning once.
  • Place brats in the rolls and top with the onion rings. Enjoy.

Notes

Store bought brats are fair cost, but if you make them yourself, this is then a low cost per serving dish.
Shortcut: Bratwurst.
* Best Value $1 or Less per Serving,Beef - Sausage,GRILLED / BBQ / SMOKER,Pork - Sausage
Beer Grilled Steaks
November 24, 2020 Lee
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Beer Grilled 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.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 2 hours
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

  • 1 cup lager, or light colored beer
  • ¼ cup light soy sauce
  • 2 tablespoons molasses
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 beef rib-eye steaks, 1 inch thick, (4-6 oz / 112-170 g each)

Instructions
 

  • In a small bowl, add the lager, soy sauce, molasses, garlic, salt, and pepper, and whisk together.
  • Place the steaks in a large resealable zip lock bag, pour in the marinade. Seal bag and turn over several times to fully coat the steaks. Place in the fridge for at least 2 hours.
  • Prepare your grill for direct heat cooking on high heat. Lightly oil the grates to reduce sticking.
  • Place steaks on grill and cover grill. Grill for 7-10 minutes per side to at least 63° C (145° F) or to your desired degree of doneness.
  • Remove steaks to a serving platter.
  • Serve with your favorite sides, enjoy.

Notes

I can only price this on rib-eye steaks from Tesco at 140 Baht/steak, making this is a high cost per serving dish at about $4.50 per steak/serving. High cost but certainly worth it for family or visiting friends.
* High Cost $1.51+ per Serving,BEEF,GRILLED / BBQ / SMOKER