Monthly Archives: June 2010

Grilled Beef Kabobs

Its hard to believe that something that looks this good only took about 10 – 15 minutes to grill. Here is what you will need to make this happen:
2 lbs. top round, cut in 1-inch cubes
1/2 onion, cut in 1-inch squares
1 or 2 red peppers, cut in 1-inch squares
1 container of mushrooms, cut in half
1/2 cup of pineapple cubes
Your favorite seasonings… in this video we used fresh dill, salt and pepper
A few dashes of extra virgin olive oil

Thread onions, peppers, mushrooms, pineapple and beef alternately on skewers until you have 4 or 5 pieces of each on a skewer. Drizzle some extra virgin olive oil on the kabobs and then season.

Place the kabobs directly over the coals (or heat source) for 1 minute and then flip them over and grill for another minute. Once you have a little char on each side, move the kabobs to the other side of the grill and close the lid. Keep the lid on for 8 minutes and then remove the Kabobs if the beef is cooked to your liking.

This short video will explain everything in detail. Enjoy!!!

London Broil on the Weber Grill

London Broil is easily one of my favorites. Dont get me wrong, I love New York Strip Steaks, Filet Mignon, and Prime Rib but London Broil seems to give you the most bang for your buck. We purchased this two and a half pound London Broil for 13 dollars… and it was a buy one get one free deal so we really made out.

Think about it – you can feed steak to a family of 5 for dinner and it costs you less than 20 dollars. That is pretty awesome!

If you follow these simple steps in the video below you will have a winner every single time.

BBQ SpareRibs on the Weber

Sear the ribs and them move them off the coals

This is the first time this summer that I’ve grilled BBQ SpareRibs on the Weber. Based on how delicious they were, I get the feeling that I will be doing them A LOT.

Before I can get down to business though, the video had to be broken up into two parts because youtube only lets you upload a 10 minute video. The first part is the BBQ SpareRibs on the Weber, and the second part is the Herb Corn on the Cob. You will notice at one point in the BBQ SpareRibs video that two giant corn on the cobs appear out of nowhere (like magic). Now you know why…

Put the sauce on at the end!!!

Ok, so what you’ll need for this recipe is a slab of pork spareribs, some of your favorite seasonings, some BBQ sauce, and some cooking oil.
Start off by patting down the meat with a paper towel to get any excess moisture off of the ribs. Next, you’ll score the backside of the ribs with a knife. This will help to break apart the membrane.

Now you want to rub the ribs with olive oil and then season them up. I used red pepper flakes, mesquite seasoning, and garlic pepper salt. Once your grill is nice and hot, you want to sear the ribs on both sides and then move them off of the coals. Once you move them off of the coals, close the lid and leave them alone for about an hour. At this point you just want to make sure that the ribs are still there. The aroma from the grill tends to attract hungry neighbors!!!

Actually, you just want to lift the lid and make sure everything is OK.

At about the 1hr and 15 minute mark you want to put your favorite BBQ sauce on them. Give them a brush and close the lid for the final 15 minutes.

When they are done you want to take them inside and cut them into individual ribs.

Watch the video below (set it to play in HD) for a complete description.

Here is the short video on the Herb-ed Corn that I couldn’t fit into the video.

Enjoy!

BBQ Chicken Kabobs

Just wait until you try these BBQ Chicken Kabobs. ***Not bad for a Saturday Night Cookout!***

BBQ Chicken Kabobs

BBQ Chicken Kabobs

They were easy to make and didn’t take very long to cook (which is a good thing because it was humid and 85 – 90 degrees outside).

here is what you’ll need:
(2) Chicken Breasts
(4) Skewers
(1) Red Pepper
(1) Yellow Pepper
(1) Onion
(1) container of Mushrooms (cut them in half)
( ) Your Favorite BBQ Sauce – – We used Sweet Baby Ray’s

sweet baby rays

sweet baby ray's

here is what you need to do:
Cut your peppers, onion, and mushrooms into decent sized pieces. You want them big enough so that they wont fall off the skewer while cooking them.
After you cut all of your vegetables put them off to the side and cut your chicken. I found that the best way to do the chicken is to cut it long ways down the middle, and then cut across making 1″ cuts.

perfect size for Kabobs

Once the chicken is cut you want to season it and give it a little bit of olive oil.

Put the chicken and vegetables back in the refrigerator and go get your grill fired up.

Now is the point where you’ll want to watch the video below… it doesn’t get any easier than this!

Filet Mignon on the Weber

What a weekend!!! It rained the entire time and forced me to cancel my plans to cook my famous BBQ Ribs! There is always next week so don’t panic.

Eventually the weather broke late on Sunday and I managed to get the grill fired up. No ribs!!! Only Filet Mignon!!! Bummer – – I know.

So a couple of things to note:

We picked up some new charcoal. It was Kingsford Competition Briquettes.

Kingsford

These things burn HOT!!! I like them but my only complaint is that they dont burn as long as the

regular stuff. This was a complete surprise to me because the advertising said it was for “slow cooking”. That said, it was no big deal because they were on sale.

The second thing to note is the charcoal griddle that Donna picked up from Marshalls for $9.99. I have no complaints with this purchase. It heated evenly and did not stick (as advertised!). This thing made grilling the onions extremely easy, and as you will see in the video, it didnt take long at all.

Enjoy the video and dont forget to say hello in the comment section below. I cant believe we’ve already got over 1000 visits to this site! Thank you for the support!!!