BBQ Thai Meatball Skewers

(Serves 4)

Ingredients:
11 oz beef mince
3 shallots, finely chopped
3 cloves garlic, chopped
1 inch piece fresh ginger, grated
1 tbsp green peppercorns, crushed
2 tsp fish sauce
2 tsp brown sugar
Lime wedges
Wooden skewers

Method:
Soak the wooden skewers in water to prevent them burning.

Chop the beef mince with a large knife to make sure the mince is very fine. Add the ginger, garlic, shallots, peppercorns, fish sauce and brown sugar and combine with your hands. Form the mixture into balls using about 2 tsp of mixture at a time. Put three balls on each skewer.

Heat up your BBQ grill and oil lightly. Cook the meat for about 7 to 8 minutes or until the meet is cooked through.

Serve with the lime wedges.

BBQ Sweet and Sour Chicken

Ingredients:
2 boneless and skinless chicken breasts, cut in half
4 tbsp olive oil
2 tbsp balsamic vinegar
Juice of ½ lime
Juice of ½ lemon
1/3 cup light brown sugar
2 tbsp Dijon mustard
1/3 cup honey
2 garlic cloves, crushed
1 tsp salt
½ tsp black pepper
Chopped Parsley to garnish

Method:
In a large shallow bowl, add garlic, lemon and lime juices, sugar, mustard, honey, salt, pepper and vinegar and whisk thoroughly. Add the olive oil and whisk again.

Set two portions of the marinade aside for later. Add the chicken halves to the bowl and coat each side with the marinade.

Heat up the BBQ and grill the chicken pieces for about 4 minutes each side or until no longer pink inside. Baste the chicken pieces with one portion of the reserved marinade occasionally.

Sprinkle with the chopped parsley and serve with the last portion of the marinade as dipping sauce. This is a family favorite.

BBQ Bananas with Nuts

Ingredients:
(serves 6)
6 under ripe bananas
Generous amount of whipped cream to serve
1 tbsp unskinned almonds
1 tbsp unskinned hazelnuts
¼ cup granulated sugar

Method:
In a small frying pan, place almonds, hazelnuts and sugar. Heat gently, constantly stirring, until the sugar has dissolved. Increase the heat and cook until the mixture resembles a toffee-like syrup.

Pour this mixture onto a non-stick baking sheet and place the sheet on a metal baking sheet on a wooden board. Set aside to cool off. It will become brittle when cold. Crush finely.

Cut a slit lengthways into the skin of each unpeeled bananas. Open out the banana skin slightly and using 3 tsp of the nut mixture per banana, fill the slit of each banana.

Reshape the bananas and wrap each one in aluminium foil. Make sure the top is sealed.

Reheat the BBQ and put the wrapped bananas onto the grill for about 8 – 10 minutes, turning them over halfway.

This is a delicious dessert and will be enjoying by the whole family!

Barbecue Herb Burgers

Yields 8 burgers

Ingredients:
1 ½ lbs ground beef (or lamb if you prefer)
2 tbsp freshly chopped basil
1 tbsp freshly chopped thyme
1 tbsp freshly chopped rosemary
1 tbsp freshly chopped chives
2 tbsp lemon juice
1 cup fresh breadcrumbs
1 egg
Lettuce leaves
2 tomatoes, sliced
2 Baguettes
Ketchup/mayonnaise

Instructions:
In a large bowl, knead the herbs into the ground beef until well combined. Add the lemon juice, breadcrumbs, egg and season with salt and black pepper. Mix well. Shape the mix into eight patties, round or rectangular.

Heat up your BBQ. Lightly oil your barbecue grill and cook the burgers until well browned on each side and just cooked through.

Cut the two baguettes into half, cover with mayo/ketchup, tomato slices, lettuce and the burgers. Cut into sizable sandwiches and enjoy immediately.

Sweet and Sour Grilled Chicken

2 boneless and skinless chicken breasts, cut in half
4 tbsp olive oil
2 tbsp balsamic vinegar
Juice of ½ lime
Juice of ½ lemon
1/3 cup light brown sugar
2 tbsp Dijon mustard
1/3 cup honey
2 garlic cloves, crushed
1 tsp salt
½ tsp black pepper
Chopped Parsley to garnish

In a large shallow bowl, add garlic, lemon and lime juices, sugar, mustard, honey, salt, pepper and vinegar and whisk thoroughly. Add the olive oil and whisk again.

Set two portions of the marinade aside for later. Add the chicken halves to the bowl and coat each side with the marinade.

Heat up the grill and add the chicken. Grill for about 4 minutes each side or until no longer pink inside. Baste the chicken pieces with one portion of the reserved marinade occasionally.

Sprinkle with the chopped parsley and serve with the rest of marinade for dipping.

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Apple and Onion Cheddar Burgers

1 1/2 cup apple butter, divided
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
1 1/4 pound ground chuck
1 large Golden Delicious apple, sliced into 1/2 inch rings
1 large white onion, sliced into 1/4 inch rings
non-stick cooking spray
4 slices cheddar cheese, sliced thick
4 kaiser rolls

In a large bowl stir 1/2 cup of the apple butter, Worcestershire sauce, salt and pepper together well.  Crumble the uncooked ground chuck into the bowl with the apple butter mixture.  Coat the meat well.  Shape 4 burgers.  Brush the apple and onion slices with the remaining apple butter.  Spray the grill grate with the butter non stick cooking spray.  Heat the grill to medium high heat.  Place the burgers, apples and onions on the grill and cover.  Grill about 5 minutes per side.  When done the meat will no longer be pink and the apples and onions should be tender.  Remove the apples and onions.  Place a slice of cheddar on the top of each burger.  Recover and cook an additional 1 minute.  Remove the patties. Lightly coat the inside of the rolls with the cooking spray.  Cook on the grill for about 1 minute to toast.  Remove.  Place a burger on each roll and top with the apple and onion slices.

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Firecracker Rib Eyes

4 rib eye steaks, 3/4-inch thick
1 T garlic pepper seasoning
1/2 cup sour cream
2 tablespoons Dijon mustard
2 tablespoons fresh chives, snipped

Cover both sides of the Rib Eyes well with the garlic pepper seasoning.  Grill uncovered until done to your liking.  In the meantime stir together the sour cream, mustard and chives.  You can add a little extra garlic seasoning to this if you would like.  Be sure to mix well.  Pour over the top of the steaks before serving.

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Fruity Grilled Chocolate Kabobs

3 pears, peeled and cut into quarters
6 grapes, halved
12 strawberries
2 tbsp raw sugar
Wooden skewers, soaked in water for 15 min. (like for kabobs)

Chocolate Dip

½ cup favorite chocolate bar, chopped
½ cup + 2 tbsp heavy cream
25 mini marshmallows
2 tbsp chopped toasted almonds

Note: You can change the fruit to whatever you like and the nuts as well…or eliminate the nuts altogether.

Melt the chocolate, heavy cream and marshmallows in a small saucepan over low heat. Stay on it and keep stirring. Bring to a boil and whisk rapidly for about 2 minutes until the sauce thickens. Stir in nuts. Set aside.

In a bowl, combine fruit and sprinkle with sugar. Toss gently. Put them on skewers.

Grill fruit skewers for about 7 minutes, until the fruit is caramelized and heated well.

Serve with the freshly made chocolate dip.

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Peached Pork Ribs

4 pounds pork ribs, cut into serving-size pieces
1 onion
1 bay leaf
2 cups chopped, peeled peaches (1 pound)
1 can condensed tomato soup (10 3/4 ounces)
1/2 cup light corn syrup
1/2 cup cider vinegar
1/2 cup packed brown sugar
1/4 cup cooking oil
1 T. dry mustard
1-1/2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper

Add two inches of water to 5 quart cooking pot and place pork ribs inside.  Add the onion and bay leaf and boil. Reduce heat; cover pot and simmer about for one hour or until the ribs are tender.  Drain the ribs. Preheat grill to medium high.  Place ribs on the grill fat side up; cover and cook for one hour. Combine remaining ingredients in a saucepan and mix well.  Stirring constantly, bring to a boil.  Reduce heat and simmer for approximately 30 minutes, or until mixture has thickened.  Stir mixture two to three times while simmering.  Once ribs have grilled, brush with peach sauce and grill until well done, brushing sauce throughout grilling.  Use any remaining sauce to top ribs once ready to serve.

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Grilled Steak Kabob Marinade

1/2 cup soy sauce
1/2 cup white wine
1 1/2 cups pineapple juice
2 tablespoon red wine vinegar
1/4 cup sugar
1/4 teaspoon garlic powder
2 pounds steak
Seasoned Salt

Cut steak into cubes.  Mix all ingredients well and allow steak kabobs to marinate in refrigerator for 4-10 hours.  Before cooking, lightly sprinkle seasoned salt over steak chunks.

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