BBQ-LICIOUS!: Delicious BBQ Recipes to Get You Ready for The BBQ Season! 9798664300925

Looking for recipes for the BBQ season? If so, this book is what you need! With this recipe book, you’ll be able to put

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BBQ-LICIOUS!: Delicious BBQ Recipes to Get You Ready for The BBQ Season!
 9798664300925

Table of contents :
Introduction
1. Corn on The Cob
2. Cheeseburger
3. Grilled Wings and Sauce
4. Grilled Greens and Eggplant
5. Grilled California Chicken
6. Herbed Chicken Breast
7. Jerk Chicken
8. Chicken Koftas
9. Barbecued Haloumi with Grape Salad
10. Chicken Foil Packs
11. Soy-Ginger Chicken in Banana Leaf
12. Chicken Skewers
13. Chive Butter Grilled Steaks
14. Beef Fajitas
15. Super Delicious Skirt Steak
16. Grilled Steak with Avocado Salad and Pineapple
17. Steak Sandwiches with Fennel Relish
18. Tri-Tip Chimichurri
19. Sweet Onion Hot Dogs
20. Grilled Salmon
21. Grilled Shrimp
22. Lemonade
23. Strawberry Lemonade
24. Blackened Halibut
25. Coleslaw
26. Summer Garden Salad
27. Grilled S’mores Sandwiches
28. Salsa Fresca
29. Cheese Potatoes
30. Ribs
Conclusions
About the Author
Author's Afterthoughts

Citation preview

BBQ-LICIOUS! Delicious BBQ Recipes to Get You Ready for The BBQ Season!

BY: Valeria Ray

License Notes

Copyright © 2020 Valeria Ray All Rights Reserved

All rights to the content of this book are reserved by the Author without exception unless permission is given stating otherwise. The Author have no claims as to the authenticity of the content and the Reader bears all responsibility and risk when following the content. The Author is not liable for any reparations, damages, accidents, injuries or other incidents occurring from the Reader following all or part of this publication.

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Table of Contents Introduction 1. Corn on The Cob 2. Cheeseburger 3. Grilled Wings and Sauce 4. Grilled Greens and Eggplant 5. Grilled California Chicken 6. Herbed Chicken Breast 7. Jerk Chicken 8. Chicken Koftas 9. Barbecued Haloumi with Grape Salad 10. Chicken Foil Packs 11. Soy-Ginger Chicken in Banana Leaf 12. Chicken Skewers 13. Chive Butter Grilled Steaks 14. Beef Fajitas 15. Super Delicious Skirt Steak 16. Grilled Steak with Avocado Salad and Pineapple

17. Steak Sandwiches with Fennel Relish 18. Tri-Tip Chimichurri 19. Sweet Onion Hot Dogs 20. Grilled Salmon 21. Grilled Shrimp 22. Lemonade 23. Strawberry Lemonade 24. Blackened Halibut 25. Coleslaw 26. Summer Garden Salad 27. Grilled S’mores Sandwiches 28. Salsa Fresca 29. Cheese Potatoes 30. Ribs Conclusions About the Author Author's Afterthoughts

Introduction

With the temperature getting warmer, the BBQs come out! When it comes to food, there is no better way to enjoy summer than a good grilled dish with a glass of lemonade on the side. Grilling is a great way to enjoy food and the smoky flavour in a BBQ dish is simply like no other! All the wonderful recipes mentioned in this book are easy and simple enough to prepare, plus they can be easily doubled/tripled, depending on the occasion! So, what are you waiting for? Grab your grill, choose a recipe and let’s begin!

1. Corn on The Cob

Delicious corn on the cob that makes a perfect side dish to grilled meats. Makes: 2 servings Prep: 5 mins Cook: 10 mins Ingredients: •

2 corn on the cobs

• • •

½ tsp red chili powder Salt and pepper Lemon juice

Directions:

Dress the corn with the red chili, lemon juice and salt and pepper. Grill on a grill till cooked to your liking. Serve.

2. Cheeseburger

BBQ season isn’t complete without the classic cheeseburger. Makes: 4 servings Prep: 10 mins Cook: 20 mins Ingredients: • • •

1 1/3 pounds 80% lean ground beef Freshly ground black pepper Kosher salt

• •

4 slices cheddar 4 potato hamburger buns

Toppings • • • •

Lettuce Pickles Onions Mustard



Ketchup

Directions: Preheat the grill on high heat. Form the ground beef into four thin patties, about 1/3 pound each, and season with a pinch of salt and pepper. Allow to chill. Place patties on the grill & cook for two minutes each side. Add the cheddar cheese on top of patty, cover until it has melted. Place grilled patties on a plate lined with paper towel to drain. Place burgers on top of potato roll and then top with onions, pickles, lettuce leaf, mustard and ketchup. Serve!

3. Grilled Wings and Sauce

We bake and fry chicken wings, but there is nothing like grilled wings. You grill them super-fast, and they are delicious and crispy. Plus, the sauce gives additional satisfaction. Makes: 4 servings Prep: 10 mins Cook: 15 mins Ingredients: •

1 Lemon, the zest

• •

2 tsp. Salt ¼ tsp. Cayenne

• •

1 tsp. Thyme, dried 1 tsp. Onion powder

• • •

1 tsp. Garlic powder 1 tsp. Smoked Paprika Oil



2 lb. Wings

Sauce: •

1 tbsp. Mustard

• • • •

1 Lemon, the juice ½ cup Mayo 2 tsp. Chives, chopped, fresh 2 tsp. Horseradish



1 tsp. Hot sauce

Directions: In a bowl combine the cayenne, thyme, onion powder, garlic powder, paprika, salt, and lemon zest. Stir to combine. Coat the wings with the spice mixture. Turn on the grill to medium. Oil the grates and place the wings. Cook for 20 minutes. In the meantime, cake the sauce. In a bowl combine the hot sauce, chives, horseradish, mustard, lemon juice, and mayo. Once the wings are done serve hot with the sauce on the side. Enjoy!

4. Grilled Greens and Eggplant

Grilled greens and eggplant with Greek yogurt and turmeric. Makes: 4 servings Prep: 15 mins Cook: 20 mins Ingredients: • • •

¾ tsp Turmeric, ground ½ cup Mint leaves, fresh 3 pieces lemon wedges

• •

Kosher salt Black pepper, freshly ground

• •

1/4 tsp Curry powder/garam masala 2 pieces Eggplants, medium, sliced across into half-inch-thick

• •

rounds 8 tbsp Olive oil, extra virgin, divided 2 bunches Kale/Swiss chard



3/4 cup Greek yogurt, plain

Directions: Preheat the grill on medium-high. Place the 2 pieces of eggplant in a bowl filled with oil (2 tablespoons), turmeric, and pepper and salt to taste. Toss to combine and set aside. Fill another large bowl with the greens. Add oil (2 tablespoons), pepper, and salt, and toss until the greens are well-coated. Set aside. Place the eggplant on the hot grill & cook for about five to eight minutes or until tender and nicely charred. Set aside on a plate. Place the greens on the hot grill and cook for two minutes (make sure to turn them often) or until some spots are a bit charred. Set aside on a cutting board. Once the greens are cooled, cut off their thick stems and ribs. Tear the leaves into the eggplant bowl. Add oil (2 tablespoons) and mint, then toss until everything is well-combined. Meanwhile, stir the garam masala and yogurt together in a deep dish. Add pepper and salt to taste. Smear the yogurt mixture on a platter. Arrange the grilled greens and eggplant on top. Serve topped with lemon wedges and drizzled with extra oil.

5. Grilled California Chicken

Delicious juicy and not at all dry chicken breast recipe that you can make it on the grill in just 20 minutes. Plus, the toppings are amazing! Makes: 4 servings Prep: 20 mins Cook: 20 mins Ingredients: • • •

4 Chicken breasts, skinless and boneless ¾ cup balsamic vinegar 2 tbsp. Honey

• • • •

1 tsp. Garlic powder 2 tsp. Italian seasoning. 2 tbsp. Olive oil Black pepper

• •

Salt 4 Tomato slices

• • •

4 Avocado slices 4 mozzarella slices 2 tbsp. Basil, sliced



Balsamic glaze – for serving

Directions: In a bowl combine the Italian seasoning, oil, honey, garlic powder, and vinegar and season with black pepper and salt. Place the chicken in a plastic container & pour the vinegar mixture over the chicken breasts. Once ready to grill preheat it to medium-high. Oil the grates and cook the chicken on both sides for 8 minutes, or until charred. Top each with tomato, avocado, and mozzarella. Cover the grill and cook 2 minutes. Serve drizzled with balsamic and garnish with chopped fresh basil. Enjoy!  

6. Herbed Chicken Breast

Here is another recipe for great chicken breasts for you to make on the grill. This one is different because it uses different herbs and gives the meat special flavors. Makes: 4 serving Prep: 15 mins Cook: 15 mins Ingredients: •

4 skinless and boneless Chicken Breasts

• • •

1 tsp. Rosemary, dried 1 tsp. Thyme, dried 3 Garlic cloves, minced

• •

2 tbsp. Brown sugar 3 tbsp. Olive oil

• • •

¼ cup Balsamic Vinegar Slat Black pepper

For garnish: Parsley, chopped Directions: In a bowl combine the dried herbs, garlic, brown sugar, olive oil, balsamic vinegar and season with black pepper and salt to taste. Stir to combine and set aside ½ cup. Put chicken in a bowl & then pour the sauce over. Toss well and marinade for 20 minutes or overnight. When you are ready to grill the meat turn on the grill and increase the heat to medium-high. Grill chicken on each side for five minutes, basting it a few times with the reserved marinade. basting it a few times with the reserved marinade. Serve garnished with parsley and enjoy! 

7. Jerk Chicken

A great version of Caribbean Chicken recipe. It has the sweetness from the allspice and cinnamon and the spiciness from the jalapeno. To get the amazing flavors into your chicken, you need to marinate them for 2 hours. Makes: 4 servings Prep: 10 mins Cook: 30 mins Ingredients: • •

1 bunch of green onion, more for garnish 1 jalapeno chopped

• •

2 garlic cloves 1 lime, the juice

• • •

1 tbsp. Brown sugar, packed 2 tbsp. Olive oil 1 ½ tsp. Allspice

• • • •

½ tsp. Cinnamon, ground 1 tsp. Thyme, dried Salt 8 Chicken thighs and drumsticks, bone in



Oil

Directions: In a blender add the 2 tbsp. Water, 1 tsp. salt, cinnamon, thyme, allspice, brown sugar, oil, lime juice, jalapeno, garlic, and green onions. Blend until very smooth and set aside just ¼ cup of the mixture. Place the meat in a dish. Season and pour the remaining marinade. Coat well. Let it marinate for 2 hours in the fridge or overnight. Once ready heat the grill (medium-high). Oil the grates. Grill the chicken for 10 minutes turning it occasionally. Move the cooked chicken on the cooler part and brush with the reserved marinade. Now close the grill and cook for 15 minutes more. Serve and enjoy!  

8. Chicken Koftas

Juicy and delicious chicken koftas that everyone will love! Makes: 4 servings Prep: 1 hr 10 mins Cook: 10 mins Ingredients: • •

1 lb chicken, finely minced 1 medium green chilli, seeded and chopped

• • • •

1 medium onion, finely chopped ½ tsp ground coriander 2 oz fresh mint, chopped ½ tsp salt

• •

½ tsp ground cumin 1 tsp garam masala

• •

2 oz dried breadcrumbs Bamboo skewers, put in water for 30 mins before using mint sprigs, for garnish

Directions: Combine chicken with all remaining ingredients. Knead mixture until stiff and smooth and shape into a small sausage around one end of each bamboo skewer. Lay the koftas on a plate lined with plastic wrap, cover and refrigerate for one hr. Spray the koftas with oil & cook on the flat plate for 9 minutes, turning every minute. Arrange on a platter and decorate with mint sprigs. 

9. Barbecued Haloumi with Grape Salad

Smoky halloumi cheese with the most refreshing grape salad. Makes: 4 servings Prep: 10 mins Cook: 15 mins Ingredients: • • • •

9 oz haloumi cheese Butter Freshly ground black pepper 1 lemon, cut into wedges

For the salad:

• •

3 tbsp extra virgin olive oil 1 tbsp verjuice (or white wine)

• • •

2 tsp creamy Dijon mustard freshly ground black pepper to taste 1 small buttercrunch lettuce, leaves washed and dried

• • •

½ tsp salt 2¾ oz mint leaves 1 tsp lemon thyme (or 1 tsp thyme and a little grated lemon zest)



3 oz red grapes, halved and deseeded

Directions: Cut cheese into 5 mm slices and pat dry with absorbent kitchen paper. Whisk oil, verjuice, mustard, salt and pepper in a bowl. Add lettuce, torn into bite-sized pieces, mint leaves (tear if large), thyme and grapes. Toss and dish immediately onto individual plates. Ensure everyone is ready to eat as soon as the cheese comes off the barbecue. Next, cook cheese slices in sizzling butter over medium heat on a barbecue hot plate until lightly golden. Then, turn over carefully and cook on other side. Lastly, season cheese with a squeeze of lemon juice and a little black pepper, then dish onto the salads. Serve immediately.

10. Chicken Foil Packs

One of the easiest lunch or dinner recipes. Just add everything in the foil wrap and cook. Great for a busy barbecue day! Makes: 4 servings Prep: 10 mins Cook: 20 mins Ingredients: •

4 Chicken breasts, skinless and boneless



2 cups halved grape Tomatoes

• •

2 -3 ears corn, stripped from the kernels 2 garlic cloves, sliced

• • •

2 tbsp. Salt ¼ cup Olive oil Black pepper to taste

For garnish: fresh basil Directions: Turn on the grill and increase the heat to high. Cut 4 foil sheets. Place the chicken, corn tomatoes and garlic. Now drizzle with oil and top with butter. Season with black pepper and salt. Fold the foil packets over the chicken and then roll the bottom and top edges. Seal well. Grill until cooked for about 20 minutes. Serve garnished with basil.

11. Soy-Ginger Chicken in Banana Leaf

Chicken breasts marinated with soy sauce and ginger and cooked in banana leaves. Makes: 4 pieces Prep: 30 mins Cook: 10 mins Ingredients: •

2 fl oz light soy sauce

• • • •

2 fl oz rice wine 1 tbsp grated fresh ginger 2 tbsp soft dark brown sugar 4 chicken breasts



2 banana leaves

Directions: Place the soy sauce, rice wine, ginger and sugar in a saucepan and bring to the boil. Reduce the heat. Next, simmer for about 5 minutes, or until just slightly thickened. Leave to cool. Cut the chicken into cubes, about 2.5 cm/1 in square and put in a shallow dish. Pour the cooled soy mixture over the chicken and leave to marinate for at least 20 minutes or up to 4 hours in the refrigerator, turning once or twice. Just before you are ready to start cooking, wash the banana leaves and use a sharp knife to remove the thick central rib. Cut the leaves into rectangles large enough to enclose one of the cubes of chicken. To prevent the banana leaf from splitting when folded, pass it over a gas flame or put it under an electric grill until it becomes pliable. Put a cube of chicken on each rectangle of banana leaf and fold the leaf over to enclose the chicken completely. Secure the parcel with a wooden cocktail stick. When the parcels are all made, cook them over a hot barbecue for about 8–10 minutes, or until the chicken is cooked, turning once or twice during cooking. Serve immediately. Unwrap the parcels before eating and use the cocktail sticks to pick up the chicken.

12. Chicken Skewers

This recipe is not only perfect for lunch or dinner, but it is also the one you must prepare for your grill parties. Everyone will enjoy these chicken skewers because they are the best. Makes: 4 servings Prep: 25 mins Cook: 10 mins Ingredients:



2 boneless and skinless Chicken breasts, cut them into pieces (1-inch)

• • •

1 tsp. Pepper flakes Salt 1 tsp. Honey

• • • •

1 tbsp. minced Ginger 2 garlic cloves, minced 2 tsp. Sesame oil 1 tbsp. Wine rice vinegar

• • • •

1/3 cup Soy sauce 1 ½ cups Barbecue sauce 2 green diced Bell peppers 1 Onion, diced, red

For serving: white rice •

2 tsp. cilantro

Directions: Turn on the grill on medium. In a bowl combine the honey, ginger, garlic, oil, vinegar, soy sauce, and barbecue sauce. Stir to combine. Season with pepper flakes and salt. Build the skewers by adding the chicken, peppers, pineapple, and onion. Place them on a baking dish and pour ½ of the marinade/ Grill for 5 minutes and brush with the reserved marinade. Turn and cook 5 more minutes. Serve over rice and sprinkle with cilantro. Enjoy!

13. Chive Butter Grilled Steaks

French style grilled steaks that everyone will love. So, if you truly want to show off your cooking skills, serve this recipe to your friends and family. Makes: 4 servings Prep: 10 mins Cook: 25 mins Ingredients: •

1 ½ lb. red potatoes, small

• • •

4 tbsp. butter at room temperature ½ minced shallot 2 tbsp. chives, minced



1 clove garlic, minced

• •

Black pepper Salt

• • •

1 tsp. Mustard, Dijon ¼ cup Olive oil 2 tbsp. Wine red vinegar

• • • •

2 tbsp. Basil, chopped 2 tbsp. Parsley, chopped 2 green onions, thinly sliced 2x10 oz. Strip steaks, cut in half

Directions: Boil the potatoes until tender then cut them into quarters. In a bowl combine the garlic, shallot, 1 tbsp. chives and butter. Season with black pepper and salt Cover and refrigerate until you need to use it. In another bowl combine the vinegar and mustard. Whisk in the oil and then season with black pepper and salt. Add the potatoes, green onions, basil, and 2 tbsp. chives. Gently toss to combine. Season with black pepper and salt. Heat the grill to high. Season the steak. Grill them for 3 min. on each side. Place a dollop of the mixed butter and let them rest. Serve the steaks with the potato salad and enjoy!

14. Beef Fajitas

Steak fajitas with allspice and veggies. Makes: 4 servings Prep: 1 hr Cook: 15 mins Ingredients: • • •

1 lb rump steak 2 tbsp light olive oil 2 tbsp red wine vinegar

• •

½ tbsp ground allspice ½ tbsp oregano, dried and ground

• •

2 tbsp dried onion flakes 1 tsp salt

• • •

¼ tsp chilli powder 8 wheat flour tortillas olive oil spray

• • • •

2 oz lettuce, shredded 2 oz carrot, grated 2 medium-sized salad tomatoes, cut into wedges 4 fl oz sour cream

Directions: Cut the meat across grain into strips 1 cm/½ in wide and place in bowl. Mix together the oil, allspice, vinegar, oregano, salt, and onion flakes, chilli powder, and pour over the steak strips. Stir so all pieces are coated, cover and refrigerate for at least 2 hours. Tip the strips onto the flat plate and spread them out over it. Cook steak by tossing and lifting the strips and allowing them to brown. The steak will cook in 5–6 minutes; remove when done. Spray the tortillas with oil and heat very quickly on the open slats for 30 seconds each side. Remove them and keep them warm. Serve the steak strips on a platter in the centre of the table, surrounded by the lettuce, carrots, tomatoes, tortillas and sour cream on separate platters. Assemble the fajitas by placing some lettuce on each tortilla, then some carrot and steak strips, topped with sour cream. Add some tomato wedges. To eat, roll up the fajitas or fold them, whichever is easier. 

15. Super Delicious Skirt Steak

Blistered tomatoes, guacamole, and skirt steak are the best combination for a comfy and delicious lunch or dinner. It is super easy to make and yet flavorful. Makes: 4 servings Prep: 15 mins Cook: 10 mins Ingredients: • • • •

2 tsp. Cumin 2 Garlic cloves, minced 1 tsp. Coriander 1 ½ lb. Skirt steak

• •

4 tbsp. Lime juice 2 diced Avocados

• • •

3 tbsp. Olive oil 2 tbsp. red Onion, chopped 2 tbsp. fresh Cilantro, chopped, more for serving

• • • •

½ tsp. Pepper flakes, crushed ¾ cup grape tomatoes, red, halved ¾ cup grape tomatoes, yellow, halved Salt



Black pepper

Directions: Place the meat in a baking dish. In a bowl, combine 2 tbsp. olive oil, 2 tbsp. lime juice, garlic, coriander, and cumin. Pour over the steak and coat. Let it marinate for 10 minutes. In the meantime, make the guacamole. In a bowl combine 2 tbsp. lime juice, pepper flakes, cilantro, onion, and avocado. Mash until chunky. Season with ½ tsp. Salt. In a bowl combine the remaining 1 tbsp. olive oil, black pepper, and salt. Heat the grill to medium-high heat. Grill the tomatoes for 4 minutes or until blistered. Increase the heat (high). Grill the steak for 3 minutes on each side and season with black pepper and salt to taste. Let it rest for 5 minutes. Slice the steak thinly. Top with cilantro and tomatoes. Serve with the pre-made guacamole and enjoy!

16. Grilled Steak with Avocado Salad and Pineapple

With just three main ingredients, you can have a delicious dish in just 35 minutes of total time. So, when you crave for something delicious but simple to make, start making this dish right away. Makes: 6 servings Prep: 10 mins Cook: 15 mins Ingredients: • • •

2 lb. Strip Steak (New York) 1-inch steaks, about 3 1 ½ tsp. Salt 1 tsp. Black pepper



1 Pineapple, first peeled and then cut into ½ inch rounds, the core removed

• •

3 tbsp. Olive oil 2 Avocados

Directions: Season the steak with 1 tsp. black pepper and 1 tsp. of Salt. Let it sit for 60 minutes at room temperature. In the meantime, puree just 1 pineapple circle with 2 tbsp. water and ½ tsp. of salt. Blend until smooth. Then add 3 tbsp. of oil and blend again. Set aside. Heat the grill to medium-high. Grill the pineapple rounds and steaks. Grill the pineapples for 7 minutes per side but grill the steaks for about 10 minutes (5 min per side) or until the inside temperature reaches 120F. Transfer the cooked steak on a cutting board and let it rest for 15 minutes. Then slice it thinly. Transfer the pineapple on a plate and keep them worm. Cut the avocados crosswise in half and then peel them. Then slice each into ½ inches rings. Arrange the steaks on a platter and place the avocado with the pineapple. Now season with black pepper and salt. Optional: drizzle the steak, pineapple, and avocado with pineapple dressing. Serve and enjoy!

17. Steak Sandwiches with Fennel Relish

Delicious and juicy steak in sourdough bread with fennel radish. Makes: 4 servings Prep: 15 mins Cook: 10 mins Ingredients: For the fennel relish: • • • •

1 tbsp extra virgin olive oil 1 onion, thinly sliced 1 large fennel bulb, very thinly sliced 1 clove garlic, crushed

• • • •

4 tbsp caster sugar 1 tbsp wholegrain mustard 2 tbsp cider vinegar or white wine vinegar 4 sirloin steaks about 1.5 cm/¾ in thick

• •

Salt and freshly ground black pepper 8 slices sourdough bread, griddled

• •

Rocket leaves Rosemary aïoli (see page 292) (optional)

Directions: First make the fennel relish. Heat the oil in a non-stick saucepan/med heat and add the onion, fennel & garlic. Mix until well coated in the oil & the onion & fennel start to soften but not brown. Increase the heat, add the sugar and stir constantly for a further 2–3 minutes, or until starting to brown. Stir in the mustard & vinegar & season generously with salt and pepper. When the liquid has gone off, reduce the heat a bit & leave the mixture to caramelize & darken around the edges. Preheat the barbecue or griddle pan to very hot. Season the steak generously on both sides and sear for 2–3 minutes on each side or until cooked to your taste. Lay 2 slices of sourdough bread on each of 4 serving plates. Place relish on one piece, top with a steak, aïoli (if using) and rocket, season generously, then top with the second slice of bread. Serve immediately. 

18. Tri-Tip Chimichurri

Trip – tip, a triangular, tender beef cut you must try. But because there are just 2 per one steer if the butcher doesn’t have use sirloin. This dish is one amazingly delicious beef dish you will ever try. Makes: 6 servings Prep: 10 mins Cook: 30 mins Ingredients: •

1 tbsp. Sesame Seeds

• • • •

1 tbsp. Smoked Paprika 2 tsp. Salt 2 tbsp. + ½ cup Olive oil 2 tsp. Black pepper

• •

1 lb. Sirloin steaks or 2lb. tri-tip 2 cups Parsley, chopped

• •

2 cloves garlic, grated ½ cup Cilantro, chopped

• •

1 tbsp. Agave Nectar ¼ cup wine vinegar, red

Directions: In a bowl, combine 2 tsp. black pepper, 2 tsp. of salt, paprika and sesame seeds. In the meantime, preheat the grill to medium-high heat. Place the steak and grill for 30 minutes turning only once. Now cook on direct heat for 2 min. per side. Transfer on a cutting board. Let it rest for 10 minutes. Slice into thin pieces. While the meat is resting, make the chimichurri. In a bowl, combine ½ cup of oil, agave nectar, vinegar, cilantro, parsley, garlic and season with black pepper and salt. Serve steak with the chimichurri on the side.  

19. Sweet Onion Hot Dogs

Classic hot dog with a twist! Makes: 2 servings Prep: 5 mins Cook: 20 mins Ingredients: • •

2 tbsp butter ½ sweet onion, sliced thinly

• • • •

2 hot dogs 2 oz cream cheese 2 hot dog buns Brown mustard

Directions: Preheat pan on med heat. Add in the butter & melt, then add onions and cook for 10 mins. In a skillet, add the cream cheese and heat. Grill the hot dogs and buns on the BBQ plate until browned. Spread the cheese on the bun, add the hot dog, onions and mustard. Serve.

20. Grilled Salmon

Delicious grilled salmon with soy sauce and brown sugar. Makes: 2 servings Prep: 15 mins Cook: 1 hr. Ingredients: • • • •

1/3 cup Soya Sauce Lemon Pepper – to taste 1/3 cup Brown Sugar Kosher salt – to taste

• •

1 ½ pounds fillet Salmon 1/3 cup Water

• •

Garlic Powder to taste ¼ cup Vegetable oil

Directions: Marinate the salmon with salt, lemon pepper and garlic powder. Take a small bowl, add brown sugar, soy sauce, vegetable oil, and water; dissolve the sugar in the mixture. Take a zip lock bag, add fillets along with the soy sauce mixture. Zip tight the bag and let the fillet to marinate for at least 2 hours in refrigerator. Preheat the grill on med heat, Oil the grate, so the fillet does not stick to it. Place the salmon and grill it for 6 to 8 minutes from each side until it’s done. You can use a fork to check whether the flakes easily separated or not.

21. Grilled Shrimp

Those who really love boiled shrimp will definitely love this grill version. In fact, you will start to make it more than your regular recipe, because it is tasty and super easy to make. Makes: 4 servings Prep: 10 mins Cook: 15 mins Ingredients: • •

2 halved ear corns 2 sausages sliced thinly

• •

2 Garlic Cloves 1 ½ lb. Shrimp (large) deveined and peeled

• • •

1 lb. Potatoes (red bliss) cut into small pieces 1 tbsp. Old Bay 2 tbsp. Olive oil

• • • •

Salt Black pepper to taste 4 tbsp. Butter 1 Lemon, cut into wedges



2 tbsp. Parsley, chopped

Directions: Preheat the grill to high. Cut 4 foil sheets and divide the potatoes, corn, sausage, garlic, and shrimp between the sheets. Drizzle with olive oil. Season with black pepper, salt, and Old Bay. Toss to combine. Top each with 1 tbsp. butter, lemon wedges, and chopped parsley. Fold the packets tightly and place on the grill. Grill for 20 minutes turning once. Serve and enjoy!

22. Lemonade

A classic refreshing and delicious lemonade recipe. Makes: 12 servings Prep: 10 mins Cook: Ingredients: • •

4 cups cold water 3 lemons, washed and deseeded

• •

Juice of 1 large lemon ¾ cup sugar

Directions: Let blend all ingredients at high speed in a high-quality blender. Strain before serving.

23. Strawberry Lemonade

A classic refreshing and delicious strawberry lemonade recipe. Makes: 12 servings Prep: 10 mins Cook: Ingredients: • • •

4 cups cold water 3 lemons, washed and deseeded Juice of 1 large lemon

• •

¾ cup sugar 2 cups strawberries

Directions: Blend all ingredients on high speed in a high-quality blender. Strain before serving.

24. Blackened Halibut

Halibut with a delicious spice rub and fennel seeds. Makes: 4 servings Prep: 1 hr 10 mins Cook: 10 mins Ingredients: For the rub: • •

½ tsp cayenne pepper ¼ tsp hot paprika

• •

1 tsp dried thyme 1 tsp salt

• • •

olive oil, for brushing ½ tsp fennel seeds, toasted & roughly chopped ½ tsp dried oregano

• • • •

½ tsp freshly ground black pepper 4 halibut fillets, 200 g/7 oz each 1 lime, quartered salt and pepper, to taste

Directions: Combine all of the shown ingredients for the rub in your bowl. Put the halibut fillets in a shallow baking pan & brush with oil. Then, pat the rub all over the fish. Season with more salt & pepper. Cover & chill for up to 1 hr. Preheat the barbecue to hot. Then, brush the grill with oil. Grill for 2 min on each side of the fish or until charred & just cooked through. Lastly, serve immediately with a squeeze of lime. 

25. Coleslaw

Can’t have a BBQ complete without some coleslaw on the side! Makes: 4-6 servings Prep: 4 hrs 10 mins Cook: Ingredients: • • • •

1 pound green cabbage (about ½ a head) 1 large carrot 1 tsp salt ½ onion

• • •

1/3 – ½ cup mayonnaise 3 tbsp rice vinegar Pepper

Directions:

Peel and grate the carrot. Shred the cabbage. Mix the carrot and the cabbage, sprinkle with 1 teaspoon of salt and put into a colander. Let sit for 4 hours. Rinse the vegetables under very cold water (if serving immediately) and then press to get out as much water as possible. Pat dry with a paper towel. Mince onion and mix with mayonnaise, vinegar and a dash of pepper. Add in vegetables and mix until well combined. Serve immediately or cover and refrigerate. 

26. Summer Garden Salad

The saltiness of goat’s cheese brings out the best of the different textures of the vegetables here. Makes: 4 servings Prep: 5 mins Cook: 10 mins Ingredients: •

3 cups mixed summer vegetables (green beans, podded fresh peas, podded and skinned broad beans, prepared baby globe artichokes, broccoli florets)

• •

4 tbsp extra virgin olive oil 1 tbsp vinegar

• • •

½ cup goat’s cheese 1 punnet or bag pea shoots Leaves from ¼ bunch of basil

Directions: Blanch the vegetables separately (broccoli last as it will leave a residue in the water): Boil a pan of salted water, then add the vegetable and cook until it is just tender but still retains a small bite. Remove using a slotted spoon or sieve and plunge into iced water to cool quickly. Drain well and set on a tray lined with kitchen paper to remove any excess moisture. Put the vegetables in a large bowl. Whisk together the 4 tbsp olive oil and vinegar, then pour over the vegetables and season well. Toss to coat. Lay out four plates, or one large serving plate, and arrange the vegetables and cheese along the centre. Garnish with the pea shoots and basil leaves.

27. Grilled S’mores Sandwiches

Kids especially will absolutely love these delicious chocolate and marshmallow sandwiches! Makes: 2-4 servings Prep: 10 mins Cook: 10 mins Ingredients: • •

4 slices brioche 6 large marshmallows

• •

3½ oz milk chocolate, broken into chunks Butter, softened

Directions:

Preheat the barbecue/griddle pan to med-hot. Place the brioche slices on a chopping board. Divide the marshmallows between two pieces of brioche. Place the chocolate on top of the marshmallows. Top with the remaining brioche slices. Butter the top brioche slices. Carefully invert the sandwiches on to the grill bars. Grill, pressing gently with a spatula, until the insides begin to melt and grill marks appear on the surface. Flip over, grill for a further minute then transfer the sandwiches to a cooler part of the grill & continue to grill until the insides have completely melted, a further 1–2 minutes. Transfer to plates and serve immediately. 

28. Salsa Fresca

The tomatoes should be ripe and flavorful since they are the start of the dish; if they aren’t, add a bit more sugar and let the salsa sit another hour or two. Makes: 4 servings Prep: 1 hr 10 mins Cook: Ingredients: • • • •

1 ½ pounds firm, ripe tomatoes (about 3 cups) 1 large jalapeño chile (about 2 tablespoons) 1 red onion 1 small clove garlic

• •

½ tsp table salt and pepper 4 tsp lime juice



Up to 1 teaspoon white sugar

Optional: ¼ cup chopped fresh cilantro leaves Preparation: Chop the tomatoes, mince the jalapeño and the onion, press the garlic and mix all the ingredients in a bowl. Cover and let sit in fridge for 45-60 minutes so that the flavors come together more.

29. Cheese Potatoes

Yes, you can make cheesy potatoes on the grill. Follow the steps below, and you will have one cheesy and tasty side dish for your grilled meat. Makes: 4 servings Prep: 10 mins Cook: 20 mins Ingredients: • • • •

2 lb. Potatoes (mini, Yukon gold), cut in quarters 1 tsp. Oregano, dried 1 tsp. Garlic powder 2 tbsp. Olive oil

• •

Black pepper Salt to taste

• •

2 cups Mozzarella, shredded 1 cup Parmesan, grated

For garnish: pepper flakes and chopped parsley Directions: Preheat the grill, medium – high. Cut 4 foil pieces and on each divide the potatoes equally. Drizzle with oil and season with black pepper, salt, oregano, and garlic powder. Seal the foil packets well and grill for 15 minutes. Sprinkle with Parmesan and mozzarella. Close the foil again and grill for 5 more minutes. Top with pepper flakes and parsley. Serve warm and enjoy!

30. Ribs

Don’t try to cut the fat off because it will melt and flavor the meat as well as help it cook. Makes: 2 servings Prep: 1 hr Cook: 2 hrs Ingredients: • • •

4 tsp chili powder 1/2 tsp cayenne pepper 2 tsp table salt

• •

1 1/2 tsp pepper 3–4 beef rib slabs (5 pounds total)

Directions: Put two large chunks of wood in water for an hour.

Mix the spices in a bowl and rub them on the ribs, then let stand for one hour. Light about 30 charcoal briquettes and after about ten minutes, put the coals to one side and add a piece of wood partially on the coals. Put the meat, meat side down, over the cool side (where the wood is). Close the vents to two-thirds and leave for about an hour. The temperature should be about 300 F and 250 F after the first hour. After the first hour has passed, add 20 more briquettes and the other chunk of wood and flip the meat and rotate so the part that was farthest from the coals is now closest. It should be ready in about 90 minutes. Serve with barbeque sauce.

Conclusions And there you have it! Delicious recipes to get you through the BBQ season! And, don’t be afraid to mix up recipes! By experimenting, you will start making your own signature dishes and, you might end up finding a new favorite meal. Also, be sure to share them with your friends and family!

About the Author A native of Indianapolis, Indiana, Valeria Ray found her passion for cooking while she was studying English Literature at Oakland City University. She decided to try a cooking course with her friends and the experience changed her forever. She enrolled at the Art Institute of Indiana which offered extensive courses in the culinary Arts. Once Ray dipped her toe in the cooking world, she never looked back. When Valeria graduated, she worked in French restaurants in the Indianapolis area until she became the head chef at one of the 5-star establishments in the area. Valeria’s attention to taste and visual detail caught the eye of a local business person who expressed an interest in publishing her recipes. Valeria began her secondary career authoring cookbooks and e-books which she tackled with as much talent and gusto as her first career. Her passion for food leaps off the page of her books which have colourful anecdotes and stunning pictures of dishes she has prepared herself. Valeria Ray lives in Indianapolis with her husband of 15 years, Tom, her daughter, Isobel and their loveable Golden Retriever, Goldy. Valeria enjoys cooking special dishes in her large, comfortable kitchen where the family gets involved in preparing meals. This successful, dynamic chef is an inspiration to culinary students and novice cooks everywhere.

Author's Afterthoughts

Thank you for Purchasing my book and taking the time to read it from front to back. I am always grateful when a reader chooses my work and I hope you enjoyed it! With the vast selection available online, I am touched that you chose to be purchasing my work and take valuable time out of your life to read it. My hope is that you feel you made the right decision. I very much would like to know what you thought of the book. Please take the time to write an honest and informative review on Amazon.com. Your experience and opinions will be of great benefit to me and those readers looking to make an informed choice.

With much thanks, Valeria Ray