Archive for the ‘GRILLED / BBQ / SMOKER’ Category
Rosemary Ranch Chicken Kabobs
December 26, 2015 Lee
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Rosemary Ranch Chicken Kabobs

This sounds like one for the next time we have a cook out. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 50 minutes
Cook Time 8 minutes
Total Time 58 minutes
Course Main Dish
Cuisine American
Servings 6

Ingredients
  

  • 5 chicken breasts, boneless and skinless, cut into 1 inch cubes
  • 1/2 cup Ranch dressing, OR you can make from a shortcut listed on this site
  • 1 tablespoon fresh rosemary, chopped
  • 3 tablespoons Worcherstershire sauce
  • 1/2 cup olive oil
  • 2 teaspoons salt, OR to taste
  • 1 teaspoon lemon juice
  • 1 teaspoon white vinegar
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon sugar, OR use honey, to taste, optional

Instructions
 

  • In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
  • Soak skewers, if using wood ones, in water for 30 minutes before use.
  • Preheat your grill for medium-high heat. Thread chicken onto skewers and discard marinade.
  • Lightly oil the grill, grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Notes

Chicken breasts run about 88 Baht/kilo, 5 would be just over, for the sake of argument, I'll say 100 Baht for chicken. For 6 people this would be about 50 cents a meal, add a salad and you have a meal.
For variation, the marinade sounds good, add thighs and legs and grill those, would be excellent.
Shortcut: Ranch Dressing.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,GRILLED / BBQ / SMOKER
Grilled Tilapia
December 2, 2015 Lee
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Grilled Tilapia

Rrayada Thayer, Thailand.
Tilapia is a very common freshwater food fish, it grows rapidly, lots of meat, and only a backbone and rib bones, no Y bones in the meat. This is inexpensive, we normally grill 1 fish per 2 people and have a side of just raw cut cabbage, cucumbers and spring onions and fresh cooked rice. We have made this at the house many many times. This recipe is for 1 whole fish for 2 people, more people, just add more fish, if you are a big fish eater, grill two for 2 people.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Thai
Servings 2 people

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

  • 1 fish large tilapia, whole
  • lemon grass, fresh, several 3 inch pieces, smashed, see Step 2
  • ginger, fresh, and 1 inch piece, sliced thin, see Step 2
  • Kafir lime leaves, fresh, tear into several pieces, see Step 2
  • salt, lot of salt, like a bag of salt, see Step 3

Instructions
 

  • First thing you need to do is clean the fish, NO NEED to scale the fish, the salt will take care of that, just make a slit on the belly of the fish, or side, and remove entrails and wash out with clean water, remove the gills if leaving head on, if you wish to remove the head, no problem, do that now.
  • For the lemon grass, lime leaves, and ginger; if you buy the fish from an open fresh market, many times these will be included with the price of the fish, they are tied together and simply added to the bag with your fish. If you are buying the fish in say, Tesco, then you need these items on hand.
  • Stuff the cavity with the lemon grass, lime leaves, and ginger. Place in a large bowl.
  • Now for the salt, regular table salt is fine, if you can locate sea salt, that is fine, the salt is not for a flavoring of the meat, it is to remove the skin, salt is cheap, let the salt do the work, hence the reason not to scale the fish.
  • With the bag of salt, generously pour that over the fish in the bowl, you want to cover the fish in salt, spread it around with your hands as well, turn the fish over and repeat on the other side, you cannot have too much, you want the fish to be white.
  • With a hot grill, place the fish on the grill and cook about 8-10 minutes or so, then flip the fish over and cook the other side. It will get charred, that is the salt charring.
  • Take fish off from grill and place on a plate, at the table, using 2 forks, simply peel off the skin off and enjoy.

Notes

Tilapia runs about 60 Baht per fish, this is Blue Nile Tilapi. This would be $1 per meal per person for 1 fish, if you like fish and eat a whole one, then $2 per person, either way, a very economical meal. 
A note about the lemon grass, use several short pieces or one long, piece, either way smash it up good to let the flavor come out, if using a long piece, as in the photos, tie in a over hand knot after smashing.
* Best Value $1 or Less per Serving,5 Ingredients or Less,: THAI,FISH - ALL,Fish - Tilapia,GRILLED / BBQ / SMOKER
Beef & Red Pepper Kebabs
November 19, 2015 Lee
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Beef & Red Pepper Kebabs

What has me interested in this is the marinade, Creamy Italian Salad Dressing, will try this soon. This is one of those recipes that is easily changed.
Print Recipe
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Course Main Dish
Cuisine Mixed
Servings 4 people

Ingredients
  

  • 600 grams beef, OR pork, cut into bitesize cubes
  • 2 red bell peppers, cut into square pieces
  • 1/2 cup Creamy Italian Salad Dressing
  • 1 teaspoon dried sage
  • 1 teaspoon dried rosemary
  • 8 bamboo skewers, soak in water 1 hour before grilling
  • salt and pepper, to taste

Instructions
 

  • Place beef cubes and red pepper in a bowl with salad dressing, sage, and rosemary and toss to coat. Thread the beef and pepper onto the skewers and pour over any leftover marinade, allow to marinate in the fridge for 1-2 hours.
  • Remove from fridge and season with salt and black pepper to taste.
  • Place on the BBQ over hot coals and cook until done, turning often. Serve with a green salad or a nice potato salad.

Notes

Beef in a rural area runs 150 to 200 Baht/kilo. Pork runs 130 to 160 Baht/kilo depending on the cut.
Using the 200 Baht/kilo figure, 600 grams of beef would be 120 Baht, or about $1 per meal per person. Add a potato salad or green salad, maybe some corn on the cob, and this is just over $1 per meal per person.
Provided courtesy of good friend, Denise Georgiades.
South Africa.
* Best Value $1 or Less per Serving,GRILLED / BBQ / SMOKER
Buttermilk Marinated Chicken
October 29, 2015 Lee
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Buttermilk Marinated Chicken

I have made this in the oven plenty times and it tastes just as yummy. I add some smoked paprika spice to give it that barbecued hint. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 2 hours
Cook Time 45 minutes
Total Time 2 hours 45 minutes
Course Main Dish
Cuisine American
Servings 4 people

Ingredients
  

  • 1 whole chicken, spatchcocked (butterflied)
  • salt and pepper, to taste
  • 1 teaspoon curry powder

Marinade

  • 1 cup buttermilk, can also make from a shortcut listed on this site
  • 2 teaspoons garlic flakes
  • 1 lemon, juice and grated rind
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried crushed chilies
  • 1 teaspoon tumeric powder
  • 1 teaspoon smoked paprika, optional

Instructions
 

  • Spatchcock the chicken by cutting down both sides of the spine with a pair of kitchen scissors. Flatten the chicken out by leaning the heel of your hand on the chicken and press down to crack the breastbone. Keep the backbone to make soup stock.
  • Season the chicken with the salt and pepper to taste and rub in the curry powder.
  • Mix the marinade ingredients in a large bowl (large enough for the flattened chicken, or a baking pan) and coat the chicken by turning it over several times to ensure it is covered by the marinade. Cover the bowl and refrigerate for at least 2 hours.
  • With a heated grill, move hot coals to one side, and place the flat chicken, breast side up, on the grill where there is no coals (indirect heat), baste with marinate and cover grill for 20-25 minutes.
  • Turn the chicken over and baste again, cover and continue barbecuing for another 15-20 minutes.
  • Pierce the chicken in a thick part of the thigh to check for juices running clear or use a meat thermometer and look for a target temperature of 75 C or 165 F. When juices are clear or the correct temp, remove from the grill and let rest for 5 minutes.

Notes

A whole chicken is on average 140 Baht in grocery stores, fresh markets would be cheaper, the other ingredients are minor, especially if using the shortcut for buttermilk, so about $1 per person per meal.
Tip, take a couple of bricks, wrap them in foil and use to weight down the chicken while it cooks. This comes highly recommended from a good friend.
Shortcut: Buttermilk.
Provided courtesy of good friend, Denise Georgiades.
South Africa.
Use of the bricks tip provided by good friend, Lynn Batterman.
United States.
* Best Value $1 or Less per Serving,GRILLED / BBQ / SMOKER
Peri Peri Chicken Livers with Bacon
October 27, 2015 Lee
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Peri Peri Chicken Livers with Bacon

Denise Georgiades, South Africa.
Tasty chicken livers wrapped in bacon and BBQ'd. Links to the shortcuts are listed in the Recipe Notes section.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 4 people

Equipment

  • Skewers
  • Grill, Charcoal or Gas

Ingredients
  

  • 1 kilo chicken livers, cleaned, cut in half, (2 lb)
  • 2 tablespoons olive oil
  • 1 tablespoon BBQ spice, Shortcut
  • 1 teaspoon Peri Peri spice, Shortcut
  • 4 tablespoons chutney
  • 4 tablespoons tomato sauce
  • 1 tablespoon soy sauce
  • 200 grams bacon, (7 oz)

Instructions
 

  • Combine oil, barbecue spice, Peri Peri spice, chutney, tomato sauce and soy sauce in a large bowl.
  • Marinate the livers in the mixture for about 30 minutes.
  • Wrap a piece of bacon around each chicken liver and thread onto soaked wooden skewers, two per skewer.
  • Barbecue over medium to hot coals turning frequently until the bacon is crispy and the bacon is cooked.
  • Serve and enjoy with sides of your choice.

Notes

Chicken liver cost about 70 baht, bacon about 125 baht. We'll say 200 baht, comes out to about $1.50 per person per meal.
Shortcuts: BBQ Spice, Peri Peri Spice.
* Best Value $1 or Less per Serving,Chicken - Giblets,GRILLED / BBQ / SMOKER
Beer Barbecued Chicken
October 20, 2015 Lee
4 Comments

Beer Barbecued Chicken

Print Recipe
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Course Main Dish
Cuisine American
Servings 4 people

Ingredients
  

  • 4 large chicken halves, OR 8 assorted large chicken pieces
  • 1 can beer
  • 1 tablespoon Dijon mustard
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon garlic salt
  • 2 tablespoons brown sugar
  • 2 tablespoons Worcherstershire sauce
  • lemon pepper, optional, add for a spicy twist

Instructions
 

  • Combine all the ingredients for the marinade and pour over the chicken, cover and allow to marinade in the fridge for at least an hour.
  • Lightly oil the grill and place the chicken, bone side down, and allow to cook for 20 minutes on each side until the juices run clear.

Notes

Chicken is very inexpensive, 7 quarters which would provide 14 large pieces is about 100-120 Baht. If 8 pieces are used, cost would be about 1.65 to $2 for the chicken, for 2 meals for 2 people, that is 50 cents per person not including a side dish. Very reasonable.
Provided courtesy of good friend, Denise Georgiades.
South Africa.
* Best Value $1 or Less per Serving,GRILLED / BBQ / SMOKER