Sizzling recipes

Last updated: 29 May 2009

Barbeque with friends this summer

Bryan Tyrell, Director of Catering for Bodean's BBQ restaurants, has the perfect recipes for your summer barbeque

Grilled Chicken Wings Glazed with Honey BBQ Sauce Served with Blue Cheese Sauce

Serves 4

Method Direct Grilling

12 Three Joint Chicken Wings
236 ml Chicken Wing Seasoning
236 ml Honey BBQ Sauce
236 ml Blue Cheese Dressing
45 ml Olive Oil

While your grill is preheating, wash the chicken wings under cold water and remove any remaining feathers. Pat dry using a paper towel and place on a medium sized baking tray.

Chicken Wing Seasoning

30 ml celery salt
30 ml cayenne pepper
30 ml garlic powder
15 ml salt
15 ml course black pepper

Combine all ingredients thoroughly. This can be made before and stored in an airtight container. Good for one year.

Makes 120 ml

Coat the wings with the olive oil then apply a good coating of the Wing Seasoning.

When your grill is hot, place the chicken wings on the grate for about two to three minutes and then turn or and grill the other side for the same amount of time. Be careful not to burn the wings.

Move the wings to the side of the grill and turn in four to five minutes. After turning, apply the Honey BBQ Sauce using a brush. Continue to grill for another three to four minutes to allow the sauce to caramelize on the wings.

Remove the wings and place on a platter with the Blue Cheese Sauce in a bowl on the side for guests to put on their wings.

Blue Cheese Sauce

1/2 cup sour cream
1/2 cup milk
1 cup Kraft mayonnaise
4 ounces blue cheese, crumbled
1/8 teaspoon onion powder

Grilled Shrimp Marinated in Honey Teriyaki served with Green Onion Coriander Sauce

Serves 4

Method Direct Grilling

12 large fresh gamba shrimps shelled except for the tail and deveined
236 ml Jack Daniels Honey BBQ Sauce
118 ml Teriyaki
Butterfly the shrimp by cutting halfway through the tops of the shrimps and removing the vein. Place in a bowl and cover with Jack Daniels Honey Teriyaki Sauce for about one hour.
Green-Onion Coriander Sauce
236 ml of scallions (Green Onions) using both the green and white parts of the onions
60 ml of fresh coriander coarsely chopped
60 ml red wine vinegar
15 ml. dijon mustard
10 ml of honey
118 ml sunflower oil
Sea salt and fresh ground black pepper to taste

Makes 355 ml

Combine all the ingredients except for the oil in a blender along with a small amount of cold water and blend until smooth. Add the salt and pepper to taste. Then, with the motor running slowly add the oil until completely blended. This can be made four hours ahead and kept in the refrigerator.

While marinating the shrimps and making the sauce, preheat your grill. When your grill is ready, place the shrimps on the grill for about three to five minutes per side. When finished, move to a medium sized platter and drizzle the green onion coriander sauce and garnish with the green part of the scallions.

Ribeye Steak with Mushroom Sauce

Serves 4
Method: Direct Grilling

4 10 oz Rib Eye Steaks
Sea Salt
Ground Black Pepper
Garlic Powder
300 ml BBQ Sauce
10 ml Chilli Powder
6 Closed Cap Mushrooms

Prep

Take the steaks out of the refrigerator and allow to set at room temperature for 30 to 60 minutes before grilling. This will help in the grilling process. About 15 minutes before grilling season both side of the steaks with the salt, pepper and garlic powder. This will allow the spices to marinate the steaks.

While you are waiting for your grill to come up to temperature, prepare the BBQ Mushroom Sauce. Heat the BBQ Sauce in a medium sauce pan and add the chilli powder. Slice the mushrooms thinly and add to the warm BBQ Sauce and cook for three to five minutes.

Bring your grill up to maximum temperature. Place the steaks on the hottest part of the grill for about three to no more than five minutes per side. This will sear the meat and keep in the juices. After you have seared both sides of the steak, move to a cooker part of the grill until to is done to your choice. Be sure to use tongs when turning and handling the steaks. If you use a fork it will puncture the meat it will allow the juices and flavour to leave the steak.

When the steak is done to your liking, remove and place on individual plates and top with the warm BBQ Mushroom Sauce.

Twice Baked Horseradish Potatoes

Serves 4
Method Indirect Grilling

4 large Baked Potatoes
118 ml of butter cut into cubes
473 ml of double cream
60 ml of jarred horseradish drained
118 ml of crème fraiche
Fresh chopped chives for garnish

Prep:
Scrub the potatoes with a vegetable brush under warm water.

Preheat oven to 180 C. Place the potatoes in the oven for about an hour until you can pierce the skin with a sharp knife. Remove the potatoes from theoven and allow to cool until they can be handled safely.

Cut the potatoes lengthwise and scoop out the flesh and put in a mixing bowl leaving about ¼ inch along with the skin.

While the grill is heating, mix the potato flesh with the butter, cream and horseradish until smooth and place black in the potato skins. Place the potatoes in a cool part of the grill of even better if you have a warming rack until the top begins to brown, about five to ten minutes.

Remove from the grill and top with a spoonful of the crème fraiche and garnish with the chopped chives.