Barbecue Sauce Recipe
Delicious barbecue sauce recipe recipes from www.nonnascooking.com
Barbecued leg of lamb with almonds and orange blossom
Barbecued leg of lamb with almonds and orange blossom | This Moroccan recipe looks fantastic when served on a large platter over a bed of fresh parsley (leaves and stalks). You can sear the lamb, grill the capsicum and make the sauce (without the herbs) all in advance, then finish the lamb and add the herbs to the sauce at the very last minute.
Barbecued ox tongue
Barbecued ox tongue | Like a good steak, you only flip the ox tongue once on the barbecue. The papaya in the marinade helps to soften the tongue, which, when cooked, is wonderfully tender. Jaew som, sometimes referred to as jaew bong, is a sweet and spicy Laotian dipping sauce. Any offal doubters will be converted by this recipe.
Merrywell mini wagyu burgers
Merrywell mini wagyu burgers | The secret to The Merrywell’s award-winning burger is our special sauce and house ketchup. We can’t share the secret recipe but we can pass on a few tips. Grilling over an open flame adds smoky flavour. Keep toppings simple, too – all you need is cheese, pickles (homemade if possible) and caramelised onion. I like to serve 3 mini sliders (burgers) per serve. If you don’t have a wood-fire, simply grill the burgers on a barbecue. Level of difficulty: easy
Bulgogi | Bulgogi is thin slices of beef marinated in a special soy sauce and grilled over an open fire. Bulgogi is marinated with herb and garlic and grilled. To marinate beef before cooking is a special technique which can preserve raw beef much longer and mature its taste. This bulgogi recipe was created by Hana Roh. Bulgogi means 'fire meat" in Korean and is a very popular type of barbecue dish that can easily be prepared at home. It's usually served with rice, lettuce, soybean paste, garli
Kebab with tomato and capsicum sauce (ezmeli kebap)
Kebab with tomato and capsicum sauce (ezmeli kebap) | At Efendy, Somer uses equal quantities of veal rump, boneless lamb leg and lamb tail fat, which he minces using his Turkish zirkh knife. For ease and convenience, we’ve used minced veal and lamb in this recipe. This dish is cooked over wood charcoal at Efendy, which gives an unmatchable barbecue flavour as the juices from the lamb-tail fat sizzle on the hot coals.
Chicken marinated in oyster sauce, char grilled in pandan leaves, (ga nuong la dua)
Chicken marinated in oyster sauce, char grilled in pandan leaves, (ga nuong la dua) | Grab banana and pandan leaves from an Asian grocery store (or some selected grocery stores) and barbecue chicken the Vietnamese way with this recipe from Luke Nguyen.
Food Safari's char siu pork
Food Safari's char siu pork | This is the lovely, sticky, red-coated pork you see in Chinese barbecue restaurants – it smells divine as it’s cooking and the recipe is very easy. Char siu sauce is made from hoisin, rice wine, honey and sugar. It can be bought at most supermarkets or Asian grocery stores.
Ali Nazik kebab
Ali Nazik kebab | When you say kebab, most Australians think of a doner kebab – shaved meat wrapped in flatbread with additions of salad and sauce. Here, we discover what a traditional Turkish kebab is, originating from the Gaziantep region: chunks of meltingly sweet lamb mixed with pistachio nuts, cooked on a charcoal barbecue and served with a smoked eggplant and garlic yoghurt sauce, in a chat with and recipe by Efendy Restaurant chef Somer Sivrioglu.
Kansas city-style pork ribs
Kansas city-style pork ribs | I’ve got a history cooking with charcoal, working in pizzas places and also with South American barbecue. When cooking with gas or electric, you just get that heat, no flavour. At Fancy Hanks, we use chestnut wood and it just adds so much. I was travelling through the States for the first time a few years back and stopped in Kansas City, Oklahoma, at a cool little dive bar in an old petrol station. The style of pork ribs they do is they mop the meat with barbecue sa
Beef in betel leaf
Beef in betel leaf | “Let me set the scene – the vibrant, largely Asian suburb of Canley Vale in Sydney’s western suburbs, the big Hai Au restaurant on a street corner. Down one side is a long grill station, where fans are directed at the burning mangrove wood to make it more intense, and the air is filled with smoke and incredible cooking smells. I’m delighted Ben and his mum Mai have shared this beautifully simple recipe and surprised that something that tastes so exotic has golden syrup and b
Prawn and pork pancake with caramelised onions and crispy noodles (okonomiyaki)
Prawn and pork pancake with caramelised onions and crispy noodles (okonomiyaki) | Arguably one of the best snacks to accompany a cold beer, okonomiyaki is a time-honoured favourite in Japan. This recipe combines prawn and pork, crispy noodles, caramelised onions and Japanese barbecue sauce – need I say more?
Barbecued ribs with marinated coleslaw
Barbecued ribs with marinated coleslaw | A finger-lickin’ good rib recipe with layers of flavour from the spice rub, the homemade chipotle barbecue sauce and the final sizzle on the barbecue. Delicious! The sauce can be made a day in advance and stored in the refrigerator.
Panko crumbed pork roll with pickled daikon, cabbage slaw and barbecue sauce
Panko crumbed pork roll with pickled daikon, cabbage slaw and barbecue sauce | Not for the faint-hearted, this flavour-packed pork roll lands with a punch that will knock you off your chopsticks. You'll love this Japanese-style schnitzel recipe, with pickled daikon and cabbage for crunch, topped off with Japanese barbecue sauce.
American-style barbecue sauce and brisket
American-style barbecue sauce and brisket | This is Sadie’s family recipe for an American-style barbecue sauce. Don’t be scared by the list of ingredients, as most are commonplace, and if you make a double batch, it freezes well for later use. I love it on pork spare ribs, marinated overnight, then roasted over a low heat on a smoky barbecue or chargrill. The marinade is also perfect for beef brisket, cooked long and slow on a smoky covered barbecue. Brisket is a great tasting cut – it’s hidden