FV36-01-1210

This marinade got great reviews from my loyal tasters and I couldn't agree with them more! Without blowing my own horn,,, it was really something!

Let's stop the suspense, here it goes:

INGREDIENTS for 1/2 kilo of meat:
1/2 cup vinegar
1/4 cup ketchup (use banana ketchup if you prefer it)
1/4 cup soy sauce
1/2 cup brown sugar
1 tbsp hot sauce (add more if you want more kick to it)
1 can sprite
1 head of garlic, crushed
1 small head of onion, minced
1 tbsp cooking oil
1 tbsp sesame oil
1 lemon juice

Baste:
1/2 cup banana ketchup
3/4 cup plum sauce

Extra Dip:
1 lemon juice
1/2 cup soya sauce

Procedures:
Mix them all up in a bowl, immerse the meat you intend to BBQ and keep it overnight in the fridge to ensure they suck in all the juices and the flavours.

If you want it sweeter, then add more sugar, if you want more bite to it, add lemon juice or vinegar, if you want more spice, add more hot sauce.

Obviously, if you have a kilo of meat, you just double the amount for each or triple as you increase it to a kilo and half. Math,,, very useful in cooking :)

Weave your thinly sliced meat through the skewer and get cookin'!

Baste the meat every 5-10 minutes.

If you like salty and citrusy dips... then dunk your meat to extra dipping sauce before eating.

Enjoy the weather, enjoy good food and thanks for reading!

FV35-08-1110

Nice weather brings out the urge to be with nature, soak up the sun and breathe that clean and fresh air. Best thing to do? Picnic, swimming, barbecue or anything relaxing.

This marinated shrimp is soooo delish that I must share it!

Tip 1: Ask your fishmonger to thoroughly clean the shrimp, take off shells, veins and heads while leaving the tails intact for presentation purposes.
Tip 2: Buy the shrimps the night before and leave them in the freezer until you're ready to thaw and marinate.
Tip 3: Bear in mind the marinating shrimp must be done 2-3 hours before the cooking time as the acids in the marinate will cook them, it'll be gooey and unsightly for cooking.

This was too easy to even mention the amount of time

Ingredients:
2 cups olive oil
1/2 cup chopped fresh parsley
2 lemons, juiced
2-4 tablespoons hot pepper sauce (more or less depending on how much kick you want)
6 cloves garlic, minced
4 teaspoons dried oregano
2 teaspoons salt
2 teaspoons ground black pepper
2 kilos large shrimp, peeled and deveined with tails attached
skewers

Serves 10-12

Mix the first 8 ingredients together. Reserve some to use for basting. 

Place your cleaned shrimp in a resealable bag or bowl and pour the marinate over. Marinate for 2-3 hours. 

Thread shrimp into skewers. Lightly oil grill and start cooking! 

5 minutes to each side until shrimp colour turns opaque. don't overcook so the shrimp remains juicy and tender. 

If you want to add more spices to this basic recipe,,, go ahead!

Enjoy and happy eating!

-AcousticChef, cookin' one tune at a time!

FV22-09-1010

Back home we only have BBQ the grill version. We also marinate in a sauce concoction.

This time I've decided to get out of my comfort zone and use a totally different way of cooking ribs, in the oven, dry rub, broiler pan, broiler, BBQ sauce and still have the same result,,, finger lickin ribs!

Tip 1: If you don't have a broiler pan, improvise! I did. I used my all metal wok, fill it with apple juice, used french fries oven pan as the top portion and voila, instant broiler pan!
Tip 2: You can use as little or as much BBQ sauce as you want. You can even omit it if you are happy with the dry rub flavour.
Tip 3: Be as messy as you want.
Tip 4: Because this dish doesn't have lots of active time, take it as the perfect opportunity to prepare your side dish(es)
Tip 5: Dry rub will last for months so make as much as you want and keep it for your next BBQ

Total time:
24 hours marinate
2 1/2 hours roasting time
10 minutes or so broiling time

INGREDIENTS
Dry Rub
1/2 cup brown sugar
1/4 cup sweet spanish paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon garlic and herb powder (or just plain garlic powder will do)
1 teaspoon cayenne

1 kilo pork ribs
4 cups apple juice
favourite bbq sauce

Using dry rub, marinate the ribs overnight.

Pre-heat your oven at 300 degrees Fahrenheit.

Fill the bottom section of the broiler pan with apple juice while you lay out your ribs on the top section.

Enclosed the whole broiler using aluminum foil. This ensures the ribs gets all the gloriousness of the apple juice steam. This helps the ribs cook without losing flavour.

Roast the ribs for 1 1/2 hour.

Take it out and slather your favourite BBQ sauce on each rib before covering it once more with tin foil and putting it back to the oven for another hour.

Take your ribs out of your broiler pan and place it on a shallow baking pan. Place it under oven broiler to caramelised the sauce. Cook it until it's charred the way you prefer it to be.

Serve immediately with rice, chips, wedge, mash... serve it with whatever side dish you want! Enjoy getting your fingers all sticky and messy.