Credit goes to Steve Raichlen for this delicious kebab recipe that I made a few weeks ago. There’s nothing better than grilled lamb kebabs in the summer time! Check out this recipe and many more in his excellent book called “How to Grill”. Try to cut the ingredients in uniform size and set over a medium high heat. Serve with cous cous and a salad! Read more
After a three month hiatus, bbq insanity is back! Well, we never really went away, just hunkered down, waiting out one of the coldest and longest winters in many years. To get back into the swing of things and to prepare for what I hope to be an awesome summer and busy barbecue season, here’s a recipe for my favourite Homemade BBQ sauce.
Here’s a winter warmer. Lamb shanks cooked low and slow on the Weber Smokey Mountain. This is a modified version of a recipe from Ray Lampe’s excellent book “Dr BBQ’s Big-Time barbecue cookbook”. It’s a great little book with lots of good recipes. A full review will be coming to this site soon!
This recipe is for butterflied leg of lamb. A butterflied leg means the bone has been taken out leaving the meat from the leg all in one piece. As leg of lamb is quite tender, it does not need to be cooked for a long time and can be grilled quickly on the barbecue. It is possible to butterfly a leg of lamb yourself, but it is much easier to ask a butcher to do it for you! This recipe is from Steve Raichlen’s book called “BBQ USA” and features an Asian inspired marinade using lots of ginger. Read more
This recipe for spicy lemon chicken is based on an earlier post I wrote called Easy BBQ Chicken. It’s really the same chicken recipe with a spicy lemon wet rub applied to the chicken before cooking. A dry rub would just use dry spices. It’s called a wet rub because lemon juice and butter is applied. Read more
Easy BBQ Chicken means chicken cooked with the minimum of hassle. The important thing with chicken is to cook it thoroughly while keeping it moist and not drying it out. Grilling directly over hot coals is fine for thin peices of chicken, off the bone, but for chicken pieces on the bone, an indirect method of cooking is best to ensure the chicken gets cooked through, without burning. Read more
Here’s the second kebab recipe in the “Russian Shashlik” series at BBQInsanity.com. Again, this recipe comes from Pavel, our friendly barbecue loving Russian friend! As explained in our last post, Shashlik (also spelt Shashlyk) is a type of kebab that is popular in Russia – originating from the Caucasian Mountain tribesmen! Shashlyk means “skewered meat” and is usually made from lamb, but can also be made from pork or even beef. Our last post featured a recipe for lamb kebabs in white wine. This recipe is for Pork kebabs in red wine! Kebabalicious! Read more
A few weeks ago, my Russian friend Pavel gave me a couple of recipes for Russian Shashlik. Shashlik (also spelt Shashlyk) is a type of kebab that is popular in Russia – originating from the Caucasian Mountain tribesmen! Shashlyk means “skewered meat” and is usually made from lamb, but can also be made from pork or even beef. Typically, the skewers are loaded entirely with meat, but it’s also popular to cook vegetables alongside the meat on the skewer. This recipe is for lamb kebabs, marinated in white wine and served with vegetables. Read more