Grilled Salmon Recipes Easy-BBQ-Recipes.com

These grilled salmon recipes are heart-healthy alternatives to one of my favorite foods ever: fried fish. We all know that fish is good for you. However, the "F" word (fried) basically means ruining much of the health benefits that come from eating fish.

That's why these recipes are so great. Now will they forever end your craving for fried catfish steaks or red snapper po' boys? Not even. However, salmon is a "meaty" fish with a texture that's perfect for grilling.

More importantly, though, these recipes taste really good and, as we know, taste is everything.

(On another note, salmon roll is my FAVORITE sushi. If I could just figure out how to make it without poisoning myself...).

Grilled Salmon Recipes

Prep Time: 2 hours 15 min. (Includes 2 hours marinate time)
Cook Time: 20 min.

Total Time: 2 hours 35 min.

Ingredients:

• 2 lbs salmon fillet
• 4 tbls butter, melted
• 1/4 cup olive oil
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 3 tbls honey
• 4 tbls granulated garlic
• 2 tbls granulated onion
• 1 tsp red pepper flakes (optional)

Directions:

1. Combine all ingredients (except salmon) in a bowl and stir until dissolved.
2. Put salmon in a resealable container. Cover salmon with 3/4 of the mixture, turn to coat, and refrigerate for two hours. Reserve the remaining mixture for basting.
3. Set-up grill for medium-high, indirect heat (about 400F).
4. Grill salmon 6 to 8 minutes per side, while basting it with the reserved marinade 2 to 3 times per side.

Note: In addition to basting the salmon, you can reserve some of the marinade for dipping or pouring over the finished product. Just bring the reserved marinade to a quick boil and then simmer until ready to use.

More Recipes (Coming Soon)

• How to Smoke Salmon
• Ceder Plank Salmon
• Blackened Salmon
• Dill and Parmesan Salmon
• Teriyaki Salmon Recipe
• Salmon Burger Recipe

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Jerk Chicken Recipe

Spicy hot with a subtle hint o' sweetness. That's the calling card for this jerk chicken recipe. The original version uses Scotch Bonnet peppers which are hot along the order of habaneros, but sweeter. That kinda heat is out of my league.

In this recipe I use jalapeos which have plenty of kick for my taste. If you want to turn up the heat and get a more authentic caribean jerk flavor, use Scotch Bonnet peppers. (Note: If you do use Scotch Bonnet peppers exercise caution when handling. Wear food service gloves and avoid any contact with your eyes.)

Jerk Chicken Recipe

Prep Time: 8 hours
Cook Time: 45 min

Total Time: 3 hours

Ingredients:

• 10-12 pieces of chicken (4 lbs)
• 1/4 cup fresh cilantro
• 6 garlic cloves
• 4 jalapeo peppers
• 2 onions
• 2 tbls ground allspice
• 2 tbls dried thyme
• 2 tbls brown sugar
• 1 tbls salt
• 2 tsp cinnamon
• 2 tsp nutmeg
• 2 tsp ground ginger
• 2 tsp fresh ground black pepper
• 1/2 cup soy sauce
• 1/2 cup white vinegar
• 1 cup orange juice
• 1/2 cup vegetable oil
• 1/4 cup dark rum
• juice of one lime

Directions:

1. Combine all ingredients (except chicken) in a food processor and blend until smooth.
2. Rinse chicken and put it in a large freezer bag or non-reactive container.
3. Pour mixture over chicken, makings sure all the pieces are covered.
4. Refrigerate for at least 4 hours to overnight. I marinate overnight.
5. After chicken is done marinating, remove it from the refrigerator and let it come to close to room temperature (approximately 45 minutes).
6. While chicken is coming to room temperature, set-up your grill for 3 heat zones -- high direct heat (at least 475F), low direct heat and no heat (see photo below). If your grill is small, just create 2 heat zones -- one side with charcoal and the other without charcoal.




7. Grill your chicken approximately 3 minutes per side on the high heat side.
8. Move your chicken to the low direct heat side and cook until done - approximately 15 minutes per side. Chicken is done when it reaches an internal temperature of 165F.

Jerk Chicken On The Grill

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Oven Baked Beef Ribs Marinated in Spicy Balsamic Tomato Vinaigrette

My Oven Baked Beef Ribs

Oven baked beef ribs aren't just what you make because you can't use your grill or smoker. Yes, its been raining for a few days here in "sunny" southern California and I cooked these ribs in the oven. But that's just a coincidence. This recipe really stands on its own.

In my opinion, the flavor of USDA Choice beef ribs is hard to beat. In fact, I usually eat 'em nekkid (without BBQ sauce). However, I do this when they've been spice rubbed and smoked over hickory wood for hours.

Since this recipe is for ribs that have been slow-cooked in the oven, I've come up with a marinade that complements the meat while still allowing its rich beefy flavor to shine through.

Also of note is that I make my own Italian salad dressing. So when I saw a recipe for marinating beef in a generic bottle of Balsamic vinaigrette dressing, I figured I'd try a homemade Balsamic vinegar-based marinade. This, my friend, was an experiment gone good - real good.

Oven Baked Beef Ribs

Prep Time: 8 hours
Cook Time: 3 hours

Total Time: 11 hours

Ingredients:

• 1 slab of USDA Choice Beef Ribs
  
  
For Spicy Balsamic Marinade:
• 1/2 cup Balsamic vinegar
• 1/4 cup Extra virgin olive oil
• 1/4 cup Tomato sauce
• 2 Tbls granulated onion
• 2 Tbls Worchestershire sauce
• 2 Tbls fresh garlic (minced, crushed or chopped)
• 1 Tbls Red pepper flakes
• 2 Tsp Kosher salt (or more to taste)
• 1 Tsp Fresh cracked pepper
• 1/2 Tsp Dried Oregano
• 1/2 Tsp Dried Basil
• 1/2 Tsp Dried Thyme
• 1/2 Tsp Dried Parsley
• 1 pinch of white sugar

Directions:

1. For marinade: Add vinegar and salt to a small pot or sauce pan and heat to dissolve salt. Once salt is dissolved, let mixture cool and then stir in remaining ingredients. Set marinade aside.
   
   (Note: My experience is that without this first step, the undissolved salt is not distributed equally throughout the marinade when you pour it over the ribs. The end result is that some portions of the meat are more or less salty than others).
2. Remove the tough membrane and excess fat on the underside of your ribs. (For a how-to guide, see my pork ribs page -- it's the same procedure). Rinse ribs and pat dry.
3. Put ribs in a non-reactive container or large freezer bag. Pour marinade over the ribs and massage it into the meat.
4. Refrigerate ribs, meat side down, for 8 hours or overnight. Turn ribs occassionally.
5. When you're ready to cook your ribs, remove them from the refrigerator 30-45 minutes before placing them in the oven.
6. Preheat oven to 275F.
7. Place ribs, bone-side down, in a covered roasting pan. Cook for about 3 to 3.5 hours.
8. Once ribs are done, remove from oven and let rest for 10 minutes before serving.

Enjoy!

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Boston Butt Pork Roast: Better Than a Picnic Shoulder Roast?

Boston butt pork roast goes by several names: pork shoulder butt, pork shoulder butt roast, Boston Butt, Boston blade roast, Boston style shoulder, bone-in or boneless blade roast, blade end butt, and the list goes on.

In years gone by, I had no preference when it came to the picnic shoulder or the Boston butt. In fact, I would often choose the picnic shoulder because it's cheaper. However, I now definitely prefer the Boston butt roast - hands down. Here's why:

First of all, the Boston butt pork roast is a superior cut. It has more marbling (aka fat). Intramuscular fat is good and the Boston butt has a generous amount which gives it lots of flavor and moisture.

My Boston Butt Pork Roast Smoked with Hickory and Apple Wood

The picnic shoulder is a tougher cut of meat and has a thick layer of skin which prevents your seasonings and smoke flavor from reaching the meat. So more prep work is required to prepare a picnic shoulder for cooking.

Secondly, you can do more with a Boston butt roast. Of course, it makes excellent pulled pork -- some say the best when compared to a picnic shoulder. That, I believe, is a matter of preference. However, the Boston butt makes an excellent dinner roast for slicing and serving sans BBQ sauce. I love the versatility.

Below you'll find a basic but delicious recipe for sliced Boston butt pork roast. Notice again I said "sliced" roast. This is not the same as pulled pork. The difference is the target temperature of the meat.

For pulled-pork, you want your butt roast to reach an internal temperature of 190F to 195F. This will make the meat "fall off the bone" tender so that it easily pulls apart for sandwiches.

However, at 180F to 185F, the roast will still be super moist and tender. However, the consistency of the meat holds-up well enough for slicing - just perfect for a pork roast dinner with baked or creamy mashed potatoes and veggies or salad.

Boston Butt Pork Roast

Prep Time: 1 hour
Cook Time: 7 hours 30 min

Total Time: 8 hours 30 min

Supplies Needed:
Apple and Hickory Wood Chunks (at least 4 large chunks of each)
Charcoal - 1 large bag
Food Syringe
Food/Oven Thermometer
Aluminum Foil

Ingredients:

• 5-6 lbs Bone-in Boston Butt Pork Roast
  
  
For Rub:
• 1/4 cup paprika
• 2 Tbls ground black pepper
• 2 Tbls course salt
• 1 Tbls sugar
• 1 Tbls garlic powder
• 1 Tbls onion powder
• 1 Tsp dry mustard
• 1 Tsp cayenne pepper
  
  
For Injection Marinade: Chris Lilly's Pork Injection Recipe:
• 3/4 cup apple juice
• 1/2 cup water
• 1/2 cup white sugar
• 1/4 cup table salt (I would start with 1 Tbls of salt. Add more to taste.)
• 2 Tbls Worchestershire Sauce

Boston butt with fat cap down and up.

Directions:

1. Remove pork shoulder butt from package and rinse with cold water.
2. With a sharp knife or kitchen shears, remove fat cap.
3. Inject meat with marinade as you slowly remove the needle from the meat each time you inject it. Do this throughout the meat until most or all of the marinade is gone.

   
   Boston butt with fat cap removed and being injected with marinade

4. Next, rub the meat with your seasoning/BBQ rub and let the meat come close to room temperature (about 45 minutes).
5. While the meat is resting, start your charcoal and set-up your grill for low, indirect heat (225F).
6. Once your coals are ready, place your meat on the grill and insert a BBQ thermometer in the meat so that you can monitor the internal temperature of the meat. That is the key to this entire process. Add 1 chunk of hickory and 1 chunk of apple wood.
7. If you're using charcoal briquettes, add 12 briquettes every hour.
8. Add 1 hickory and 1 apple wood chunk every 30-45 minutes for the first 4 hours.
9. Smoke the Boston butt pork roast until it reaches an internal temperature of 180F (approximately 60-90 minutes per pound). Then remove the meat from the grill, cover loosely with foil and let it rest for 20 minutes before slicing.

Boston butt in the smoker with temperature probe and spare ribs

I made the Boston butt below for a UCLA tailgate party with my job. I was a little pressed for time, though. I smoked the meat at approximately 235F for 4.5 hours. Then I wrapped it in foil and put it in the oven at 300F for 1.5 hours. Straight from the oven I wrapped the roast (while still in the foil) in a large towel and placed it in a cooler and headed to the Rose Bowl.

Before leaving the house, the meat reached about 170F. So the carry-over heat got it to at least 175F. When I took the roast from the cooler at the tailgate party, which was 2 hours after removing it from the oven, it was STILL too hot to hold in my hand! I made ribs too, which was more than enough food.

So I put my Boston butt pork roast back in the cooler and brought it home for a family dinner later that evening. It sliced like heaven and ate even better.

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Osso Buco Recipe with Lamb and Creamy Polenta

This osso buco recipe was shared with me by my dear friends:
Rene and Rochelle Faulcon

Ossobuco is Italian for "bone hole" and the dish is originally made with braised veal shanks. This version is made with lamb shanks.

Osso Buco Recipe

Prep Time: 20 min
Cook Time: 1 hour 40 min

Total Time: 2 hours

Ingredients:

Serves 2

• 1 pound lamb shanks
• 3 tablespoons olive oil
• 1 large yellow onion, sliced lengthwise
• 2 large carrots, chopped
• 2 ribs celery, chopped
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 cup dry red wine
• 1 cup chicken stock
• 2 sprigs rosemary
• 2 sprigs thyme
• salt + pepper to taste

Directions:

1. Preheat oven to 325 degrees.
2. Rinse lamb shanks and season with salt and pepper.
3. In a Dutch oven or large pot, sear lamb shanks in 3 tablespoons of olive oil (about 5 minutes per side). Remove shanks and set aside.
4. Add onions to pot and saut for 2 minutes. Add the celery and carrots and saut for 6-7 minutes. Add garlic and tomato paste, stir.
5. Pour in wine and scrape the pot with a spoon to get any crisped bits at the bottom. Add chicken stock and stir.
6. Return lamb shanks to the pot, add rosemary and thyme and cover.
7. Put pot in the oven and cook for about 1.5 hours, turning the shanks after about 45 minutes. Cook lamb until it's fall-off-the-bone tender.
8. Serve over polenta.

CREAMY POLENTA
1 cup polenta
4 cups chicken or vegetable broth
2/3 cup grated Parmesan cheese
salt + freshly ground black pepper

• In a medium pot, bring the chicken stock to a boil and then reduce to a simmer.
• Slowly whisk in the polenta, stirring constantly until the liquid has been absorbed, about 15 minutes.
• Taste the polenta to check for doneness. If it remains undercooked but the stock has been absorbed, add a little more.
• Remove from heat when done and stir in the Parmesan cheese and salt and pepper to taste.

I like to blend the sauce with out the meat very lightly just to have the vegetables in smaller chunks, but the authentic way is to leave as is.

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GREMOLATA
1/4 cup Flat leaf parsley
1 garlic clove
1 tsp orange zest
1 tsp lemon zest

Combine minced garlic with the other ingredients and serve as a garnish.

Enjoy!

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Grilled Tri Tip Roast - The Poor Man's Prime Rib

Tri tip roast, like most good cuts of beef, doesn't require a lot of fancy seasoning. It does work well with a good marinade. And the meat can stand-up to exotic blends of herbs and spices, if you wish. However, a salt and pepper rub with maybe another ingredient or two is really all you need to complement this cut's rich beef flavor.

Below are two simple but very important tips to help you select and cook the perfect tri tip roast -- also known as the poor man's prime rib. (Note: Just search Google images if you need to see a picture of a raw tri tip roast. I'm always forgetting to take pictures of my meats before I cook 'em!)

Select the Right Grade

To really enjoy tri tip you want to select a piece that is of good quality. This means USDA Choice. Of course, if you can find and afford Prime grade, be my guest. Just don't buy tri tip that is graded "USDA Select" or is an ungraded store brand. In terms of quality, Select and ungraded store brands are your cheapest cuts of beef with less marbling than Choice grade (or Prime). Less marbling means the meat is less moist, less tender, with less flavor. In a nut shell, you get what you pay for.

Don't Overcook It!

Next, you want to be sure you don't over-cook your roast. Some people like their beef well-done. I'm certainly not going to knock anyone's personal preference. However, beef is most tender when cooked rare to medium-rare. That's just a fact. The closer you get to well-done, the less tender and juicy the meat will be. Translated, that means the meat will be tougher and drier.

Also keep in mind that you really shouldn't try to cook tri tip (or any other thick or large cut of meat) solely based on what the clock says. Time is just one variable and there are many others.

For example, the size and thickness of each piece of meat varies and impacts cooking time. The starting temperature of the meat when you began cooking it is another factor (e.g. was the meat at room temperature or taken straight from the refrigerator?). Even how each BBQ grill/smoker heats-up and holds heat affects the end result.

So really, any stated length of time for cooking meat is actually just a general guideline, but still a helpful one for use as a point of reference. For fail-safe results, though, use the meat's internal temperature as your guide:

• Rare: 120-125F
• Medium Rare: 130-135F
• Medium: 140-145F
• Medium Well: 150-155F
• Well Done: 160-165

This is why a good instant read food thermometer is such an important tool to have for indoor and outdoor cooking alike.

Anyway. Here's a great recipe I use for grilled tri tip roast that's really simple.

Grilled Tri Tip Roast Recipe

Prep Time: 45 min
Cook Time: 35 min

Total Time: 1 hour and 20 min

Ingredients:

• 2.5 - 3 lbs Tri Tip Roast
For Rub:
• 1 Tbls Koster Salt
• 1 Tbls Granulated Garlic
• 1 Tsp Granulated Onion
• 1 Tsp Fresh Ground Black Pepper
• 2 Tsp Oregano (optional)
• 1/4 Tsp Cumin (optional)

Directions:

1. Rinse your roast in cold water and season it generously with all of your rub.
2. Cover the roast and let it come to room temperature (approximately 35-45 minutes).
3. Next, get your grill ready by setting it up for 2 heat zones -- one side with charcoal for direct heat/searing and one side without charcoal for indirect heat/cooking.
4. On the side of your grill with charcoal, get the temperature up to about 425 degrees.
5. Sear your tri tip roast for about 3-5 minutes per side.
6. Next, place the roast on the side of your grill with the indirect heat and continue grilling it until it reaches your desired internal temperature.

I strongly suggest grilling your roast to medium rare. That means taking it off the grill when it reaches 130F. As it rests, the carry-over heat will cause the internal temperature of the roast to rise another 5F for the final temperature of 135F, which is medium rare perfection.

Important: Before cutting into your tri tip, be sure you've let it rest for a total of 10 minutes. This will allow the meat fibers to relax a bit and its juices to redistribute throughout the meat, making it more moist and tender. ALSO, when you do slice your roast, make sure to cut against the grain of the meat which will make it easier to chew.

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Apple Butter Pork Ribs

Looking to try something different at your next cookout? Apple butter pork ribs are a delicious change from your traditional BBQ spare ribs. No wonder roasted pigs always have apples in their mouths!

Sometimes trying new things can be disappointing. Not so with these ribs! The key to their amazing flavor is the apple butter BBQ sauce. My version of this delicious sauce is not too different from your ketchup-based BBQ sauces. That being the case, you may already have what you need to make a batch.

Apple Butter BBQ Sauce

Here's the recipe...

Apple Butter Pork Ribs

Prep Time: 2 hours
Cook Time: 6 hours

Total Time: 8 hours

Ingredients:

• 1-2 slabs of pork spare ribs
• BBQ rub for ribs (try my basic rub or use one of your own)
• 6 wood chunks (hickory, apple, pecan, oak - they're all good choices)

For Apple Butter BBQ Sauce:

• 2 cups apple butter (I use Tropical brand)
• 1 cup ketchup
• 1/2 cup brown sugar
• 1/4 cup Worcestershire sauce
• 1/4 cup apple cider vinegar
• 1/4 cup molasses
• 2 teaspoons liquid smoke
• 1/2 teaspoon chipotle pepper
• 1/2 teaspoon freshly ground black pepper
• 1 or 2 pinches of salt

Directions:

1. Prep your ribs by removing the fell, rinsing them and then trimming them St. Louis cut. Trimming is optional but I do recommend it for ease of cooking. (See Cooking Pork Ribs for a detailed discussion of these steps).
2. Rub ribs with oil or mustard, apply BBQ rub and refrigerate ribs while you make your BBQ sauce.
3. To make sauce, combine all the sauce ingredients in a pot. Bring to a slow boil and then simmer for an hour.
4. While the sauce is simmering, remove ribs from the refrigerator and start your charcoal.
5. Set-up your grill for low indirect heat (225F-240F).
6. Smoke ribs using the 3-2-1 method.
7. For the final 30-45 minutes of cooking the ribs, baste with the apple butter BBQ sauce.

When your ribs are done, remove them from the grill, cover and let rest for 6-8 minutes. Pair with your favorite sides and enjoy!

Top of Apple Butter Pork Ribs

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Apple-Stuffed Pork Chops recipe Pork Chop Recipes Ingredients: 6 rib pork chops, 2-inches thick 1 teaspoon salt, divided Pinch freshly ground black pepper 3 tablespoons unsalted butter cup chopped onion Marinade Pork Ribs Recipe Group Recipes Search Inspiration. No idea what to search for? Start browsing till you find something. red beans and rice recipes; apple strudel; carnation cinnamon pecans Apple Cider Marinated Pork Spare Ribs Recipe : Emeril Lagasse ... 26 hr 40 min; 1 rack pork spare ribs; Salt; Essence, recipe follows; 5 cups apple cider; 1 cup light brown sugar; 2 tablespoons butter; 1 cup thinly sliced onions Pork Chops With Apple Butter Sauce Recipes Yummly Find Quick & Easy Pork Chops With Apple Butter Sauce Recipes! Choose from over 84 Pork Chops With Apple Butter Sauce recipes from sites like Epicurious and Allrecipes. Smoky Apple Butter Ribs Recipe from Betty Crocker Juicy slow-cooked pork served with apple butter sauce - perfect for dinner. Mama Loves Food!: Apple Cider Pork Barbecue Ribs. These Apple Cider Pork Barbecue Ribs are the ultimate summer party food! Happy Fourth of July! My husband's college roommate taught me this simple rib cooking ... Apple Butter Recipe - RecipeTips.com - Recipes - How To Cooking ... A tasty Apple Butter Recipe from our collection of many apple recipes that you can make this fall when apples are plentiful. Find apple butter recipes, apple pie ... Apple Cider Marinated Pork Spare Ribs Recipe : Emeril Lagasse ... 28 hr 30 min; 1 rack pork spare ribs; Salt; Essence, recipe follows; 4 cups apple cider; 1 cup light brown sugar; 2 tablespoons butter; 1 cup thinly sliced onions Pork Ribs Recipes - CDKitchen - Recipes, Kitchen Tips, Cooking ... Find lots of delicious recipes for pork ribs and over 100,000 other recipes with reviews and photos. Cooks.com - Recipes - Crock Pot Apple Butter CROCK POT APPLE BUTTER: Reviews: 40 - CROCK POT APPLE BUTTER: Reviews: 7 -