Some individuals consider barbecue to be nothing more than roasting or broiling meat over a fire. Finding the right type and cut of meat is the first step in barbecuing. Next, the ideal marinade, rub, and sauce must be obtained in order to produce the ideal piece of grilled meat. To make sure everything works out well, we must choose the best barbecue grill before moving on to choose the meat, marinade, and sauces. Here are some all-time favorite recipes that you can grill in the backyard of your Texas Apartment.
Porterhouse With Summer Au Poivre Sauce
It’s difficult to get the interior of a porterhouse steak to a blushing, consistent medium-rare. Constantly repositioning the meat in relation to the fire ensures that the strip side receives the majority of the heat while the tenderloin remains protected, and the plattered steak appears to be a marvelous meaty magic trick. Pickled green peppercorns add a softer punch to the sauce than black peppercorns, as well as chewy pops of texture. If you can’t find them, substitute half the amount of black peppercorns for the bright floral aroma.
Ingredients for 2–4 servings
Vegetable oil (for grill)
2 Tbsp. drained pickled green peppercorns, plus more for serving
½ cup (packed) basil leaves
½ cup (packed) mint leaves
½ cup extra-virgin olive oil
2 lb. porterhouse steak (about 2″ thick)
Prepare a grill for high indirect heat, oil grate with vegetable oil. 2 tbsp. coarsely chopped peppercorns, then coarsely chop basil and mint over the peppercorns. Mix in the olive oil and season with salt in a small bowl. Set aside a few more peppercorns, coarsely chopped.
Season the steak liberally with salt. Grill over direct heat, keeping tenderloin away from the most intense heat and turning steak every minute or so to control flare-ups and ensure even browning, until deeply browned on all sides, until tenderloin is deeply browned on all sides.
Grill the steak over indirect heat (keeping the tenderloin side away from the heat) for 10-12 minutes, turning every 1-2 minutes and moving closer to or farther away from the heat as needed to build even color, until an instant-read thermometer inserted into the thickest part of the steak registers 120° for medium-rare. Allow resting for 15-30 minutes on a wire rack set over a rimmed baking sheet.
Transfer to a cutting board and remove the meat from each side of the bone before slicing crosswise. Serve with sauce and reserved peppercorns on top.
Beef ‘n’ Pork Burgers
4 bacon strips, diced
1 large onion, finely chopped
1 garlic clove, minced
1-1/2 cups soft bread crumbs
1 large egg, lightly beaten
1/2 cup water
1 tablespoon dried parsley flakes
2 to 3 teaspoons of salt
1/4 teaspoon dried marjoram
1/4 teaspoon paprika
1/4 teaspoon pepper
1 pound of ground beef
1 pound ground pork
8 hamburger buns, split and toasted
Mayonnaise, lettuce leaves, red onion, and tomato slices
Bacon, onion, and garlic should be cooked in a small skillet over medium heat until the bacon is crisp; drain and place in a bowl. Breadcrumbs, an egg, water, parsley, salt, marjoram, paprika, and pepper should all be stirred in. Over the mixture, crumble the meat and pork, and stir well. Make eight patties that are 3/4 inch thick.
Grill, uncovered, for 4-5 minutes on each side or until an instant-read thermometer registers 160°. Serve on buns with lettuce, tomato, and mayonnaise.
GRILLED HAWAIIAN TERIYAKI CHICKEN SKEWERS
½ cup Brown Sugar
3 tablespoons of Soy Sauce
1 garlic clove, minced
Salt and pepper to taste
1 kg of Chicken
Combine the brown sugar, soy sauce, pineapple juice, garlic, pepper, and salt in a small pot. Whisk the water and cornstarch in a small bowl. whisking in the mixture gradually
Bring to a boil and continue to cook for 1-3 minutes, or until the mixture barely begins to thicken. Remove from heat, then set aside 1/4 cup of the sauce.
Refrigerate the chicken for at least 30 minutes while it marinates in the sauce. Along with the peppers, red onion, and pineapple, skewer the chicken.
Grill the meat for 8 to 10 minutes, depending on how you like your meat done. Take off the grill, then baste with the sauce you saved. If desired, add green onions as a garnish.