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MALAY QUARTER (bo kaap)SOSATIES

MALAY QUARTER (bo kaap)SOSATIES by Peter Brown

Found I AFRICA What makes this kebab dish quite different from the usual South African sosatie is the special Cape Malay-style sauce in which the meat is marinated prior to grilling it. If the meat is for frying you need to exercise caution because it can burn and go black and bitter quite quickly. The beauty of this marinade is…

1 vote
1921 views
Applewood Smoked Chicken, Pear and Spinach Salad with Pomegranate Dressing

Applewood Smoked Chicken, Pear and Spinach Salad with Pomegranate Dressing by Bob Vincent

This is a nice main dish salad that serves two amply as a full meal. If you are not into smoking food as I am then grilling the chicken works fine as well. The applewood smoke flavor adds a nice accent taste to the dish however. If you don' have…

2 votes
2581 views
water

water by chenshuzhen

1 vote
1671 views
Methi Malai Murgh Kebab

Methi Malai Murgh Kebab by anita mokashi

Methi Malai Murgh is awesomely tender kebab marinated in cream cheese and kasoori methi/fenugreek leaves

1 vote
1880 views
Cherrywood Smoked Salmon with Kiwi Puree

Cherrywood Smoked Salmon with Kiwi Puree by Bob Vincent

This recipe is adapted from one posted on CES by Olivia Kim recently. I have provided a link to Olivia's original recipe below. I changed the Kiwi puree by adding lowfat Greek yogurt to firm it up consistency wise. My wife liked the puree so much she used it on her salad as well. Olivia's original recipe is great if you prefer a…

1 vote
1865 views
Baby Spinach Salad with Pecan Smoked Chicken, Mango, Avocado and Orange Vinaigrette

Baby Spinach Salad with Pecan Smoked Chicken, Mango, Avocado and Orange Vinaigrette by Bob Vincent

This is a nice main dish salad that can be prepared ahead of time and assembled at the last minute. It works well on a warm summer day. I served it with pork potstickers and a Hoisin dipping sauce. If you don't have a smoker cooking on the grill…

2 votes
2202 views
Grub Rubbed and Smoked Corned Beef Brisket

Grub Rubbed and Smoked Corned Beef Brisket by Smokinhotchef

This recipe turned out fabulous even though I used a corned beef brisket instead of the traditional brisket. I created a wonderful spice blend especially for grilled meats and coined it Neillio's Grub Rub. Let the brisket marinate in the rub for 1/2 day to 24 hours. I used both the grill and the oven for this recipe and feel great…

2 votes
10064 views
White Dry Rub

White Dry Rub by John Greenler

I was using my red rub for all meats. It was good but thought the beef needed to treated differantly. I came up with this rub for my red meats. Now I still use my red rub on Brisket but that is the exception. We have also found this to be a great inplace of salt and pepper on your table.

1 vote
2473 views
Cherry wood smoked chicken thighs with Heinz 59 sauce/glaze

Cherry wood smoked chicken thighs with Heinz 59 sauce/glaze by Bob Vincent

This is an easy but tasty dish for a summer barbeque. I used thighs but any cut of chicken will work. Just don't overcook if using breasts. If you don't have a smoker use the grill over medium high indirect heat. I used 3 1/2 ounces of cherry wood chunks. Cherry or Apple wood add nice smoke flavor to chicken. Use soaked chips if…

1 vote
3786 views
Smoked Baby Back Ribs

Smoked Baby Back Ribs by Bob Vincent

These are tasty ribs. I made them for Father's Day this weekend. The ribs had plenty of meat on them. The key to this type of cooking is not to be in a hurry. The results of waiting while the ribs slow smoke is worth the time. Slow and low is the attitude here. A constant temperature is also important; 225' is perfect for…

2 votes
7387 views
My Dry Rub

My Dry Rub by Amos Miller

Its that time of year when the barbecue hits the grills & smokers and so I thought I'd post my favorite dry rub recipe. I only use this rub & a variation of it on pork products and It is well- liked. Remember that you want to wash & pat your meats dry before you apply a rub, then add rub to one side, wait about 10 minutes, then…

4 votes
13066 views
Slow Smoked Garlic Cloves

Slow Smoked Garlic Cloves by Bob Vincent

I was smoking chicken thighs with a combination of oak and hickory chunks in my smoker. Since I'm open to trying most anything I thought I would try smoking peeled whole garlic cloves along side the chicken thighs as a test to see what resulted. The result was not bad. The pungency of the garlic is toned way down much the same as…

2 votes
6628 views
Easy Grilled Potatos

Easy Grilled Potatos by Wendi Taylor

Make "baked" potatos on the grill. Easy & delicious.

1 vote
2428 views
Beer marinated pork chops

Beer marinated pork chops by Peter Brown

When selecting pork chops for this dish make sure they are evenly sliced so that they are all ready at the same time. The chops should also have a good circle of fat because this adds to the flavour. To extract the best flavour from the marinade it is best to soak the meat overnight in a covered dish in the refrigerator, otherwise…

3 votes
5159 views
Vegetable Sizzlers

Vegetable Sizzlers by karenrecipe

The chain was founded in 1958 as Del’s Sizzler Family Steak House by Del and Helen Johnson in Culver City, California. The chain is composed of more than 270 locations throughout the U.S. Most of Sizzler’s U.S. locations are in the West.

2 votes
11533 views