[cookie sheet]

Father’s Day Barbecue 2017

 

8 Servings
Ingredients
8 rib-eye steaks (6 ounces each)
Olive oil for brushing the steaks

Method
Preheat a gas or charcoal grill to high. Rub each steak on both side with the dry rub, refrigerate at least 3 hours or overnight. 
Drizzle olive oil over both sides of steaks and grill until golden brown, 3 to 4 minutes.
Turn over and continue grilling 4 to 5 minutes for medium rare.
Place on a large serving platter and brush with Tex-Mex Barbecue Sauce before serving.

  

4 – 8 Servings
Ingredients
½ cup orange juice
1 lemon, juiced
¼ cup grapeseed oil
½ teaspoon sea salt
2 teaspoons granulated garlic
2 teaspoons granulated onion
1 teaspoon black pepper
3 – 5 pounds chicken parts
Method
In a large bowl, whisk together the juices oil and seasonings.
Using a large zip lock bag, add the chicken and marinade, manipulate the chicken and marinade in the bag until all pieces are coated.
Refrigerate for 2 hours or overnight, manipulating the bag occasionally to redistribute the marinade.
Preheat a gas grill to a medium heat or start coals in a charcoal grill and let them burn until there is a white coating of ash on all the coals.
Remove chicken from marinade and place the chicken pieces on the grate in the grill. Cover with the grill lid and check in 10 minutes. Turn chicken pieces over and grill another 10 minutes.
Move chicken pieces to the sides of the grate, away from direct heat. Brush with Barbecue Sauce if desired.
Cook to an internal temperature of 165 degrees and remove from the grill.
 

 

Yields 12

4 ounce Burgers


Ingredients

3 lbs ground beef or turkey1

1 – 3 Chipotle chilies in adobo sauce, chopped fine

1 tablespoon adobo sauce

2 teaspoons sea salt

1 tablespoon granulated garlic

1 tablespoon granulated onion

2 teaspoons ground cumin
 

Method

Mix all ingredients thoroughly.

Divide the meat into 4 ounce portions.

Form each portion loosely into a ½ inch-thick burger. 

Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over.

Wipe grill rack with oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey.

Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare or until the desired degree of doneness is reached.

Cook turkey burgers until cooked throughout, about 5 minutes on the second side or until burgers are completely done.


1 Addseasoning to ground turkey 24 hours prior to cooking
 
 

6 Servings
Ingredients
2 ½ lbs russet potatoes cut into 1” cubes
1 teaspoon sea salt
1 teaspoon black pepper
1 tablespoon paprika
1 medium red onion, diced
1 medium red bell pepper, diced
4 sweet pickles, diced, fine 
1 tablespoon Dijon mustard
¼ cup vegan mayo
Method
Peel and cut potatoes into 1” cubes.  Boil in water until fork tender about 13 minutes.
Drain potatoes and while they are still hot, season with salt, pepper and paprika.
Spread potatoes out on a sheet pan [cookie sheet] and let them cool to room temperature about 15 minutes.
Place pan in the refrigerator uncovered for approximately 30 minutes.
Once potatoes are cool, transfer potatoes to a bowl, mix in all the remaining ingredients.
Cover bowl and refrigerate until salad is cold.
 
 

8 Servings

Ingredients

1 head green cabbage, shredded

½ head red cabbage, shredded

1 teaspoon sea salt

½ cup rice wine vinegar
¼ cup soy sauce
2 tablespoons sesame oil
½ cup extra virgin olive oil
½ teaspoon crushed red chili peppers
1 teaspoon fresh ginger, grated
1 teaspoon minced garlic

2 carrots, shredded

4 scallions, julienned


Method

Toss the cabbage together in a large colander and set in the sink.

Sprinkle the cabbage with salt and let stand for 15 minutes.  The salt draws out some of its moisture so that the slaw remains crunchy.

In a bowl whisk together the vinegar, soy sauce, oil, chili peppers, ginger and garlic. 

Toss together with the cabbage, carrots, and scallions.

Refrigerate and serve cold.
 

4 Servings

Note: You can choose any vegetables that take well to grilling, such as peppers, eggplant, tomatoes, carrots, squash, onions, potatoes, corn on the cob, artichokes, mushrooms and asparagus are just to name a few.
 
Ingredients
2 zucchini squash, sliced
12 cherry tomatoes
2 red onions cut into fourths
2 red bell peppers, seeded, halved
2 yellow bell peppers, seeded, halved
For the marinade/dressing
¼ cup olive oil
1 lemon, juiced
2 tablespoons balsamic or rice wine vinegar
½ teaspoon sea salt
½ teaspoon granulated garlic
½ teaspoon granulated onion
¼ teaspoon crushed red chili pepper

Method
Combine marinate ingredients in a blender or whisk ingredients in a bowl. 
Marinate vegetables for 15 minutes before grilling.
Prepare a medium-hot fire in the charcoal or gas grill.
Put the vegetables directly on the grill grid, on skewers or in a vegetable basket.
Turn the vegetables often, brushing on more marinade as needed.
Remove the vegetables when they can be easily pierced with a fork.
 
 

Serves 6
Ingredients
½ cup extra virgin olive oil
1 teaspoon lemon juice
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon crushed red chili peppers
6 ears of corn in the husk
Instructions
Whisk together olive oil, lemon juice and seasonings and sit aside to spread on corn once it’s done. 
Purchase fresh corn on the cob. When you pick out your corn, be sure to partially peel back the husk and silk so that you can be sure you’re getting a good ear.
Remove as much of the corn silk as possible without removing the husk. Excess silk will burn while the corn is on the grill.
Soak the corn in water for 15 to 20 minutes. This will ensure that you can cook the corn for a long enough time without it burning.
Take the corn out of the water, and shake off any excess. You want the corn wet, but not dripping.
Close the silk back around the corn and place the corn on the grill and then close the lid.
A gas grill should be on medium heat. If you’re using a charcoal grill, make sure the coals are no longer flaming.
Turn the corn every 10 minutes, you want the corn to be evenly cooked and browned on all sides.
When the corn husk is charred and nearly black, your corn is done.
Remove the corn from the grill and carefully remove the husk and remaining corn silk. While the corn is still hot, use a pastry brush and brush each ear of corn with the olive oil spread.

 

 
 6 servings

Ingredients

5 ripe mangoes

Juice of 1 orange

2 cups organic strawberries

½ lime, juiced

1 tablespoon agave [optional]


Method

Peel mangoes using a vegetable peeler not a knife.

Slice mango off the seed (large slices in order to grill).

Place mango slices on hot oiled grill long enough to get grill marks on both sides.

Once mangoes cool down, cut into ¾ inch strips.

In a blender, pour in the orange juice,strawberries and juiced lime, blend until it’s a smooth paste.

Toss grilled mangoes in sauce and serve.


Note: This same strawberry sauce can be served on/with any fruit, chicken, fish, beef or lamb.  And the berries can be any berry.



 

More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2017/06/fathers-day-barbecue-2017.html.