BBQ Recipes

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JOHN'S CAJUN RUB

(For grill or smoker)
1 cup (250 mL) dried basil, thyme, oregano
1/2 cup (125 mL) dried garlic powder, not salt.
1/4 cup (50 mL) dried red peppers (hot)
1/4 cup (50 mL) onion flakes

Blend in a blender until a powder. Avoid inhaling. It will burn your sinuses and make you sneeze. Add more peppers until you reach your desired hotness.

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JOHN'S FAVOURITE BARBECUE SAUCE
1 x 8 oz can tomato sauce
1 cup (250 mL) ketchup
1 small onion diced fine
2 Tbsp. (30 mL) brown sugar
1/4 cup (50 mL) vinegar
2 Tbsp. (30 mL) Worcestershire sauce
1/2 Tbsp. (7 mL) hot mustard
2-3 garlic cloves minced
1 Tbsp. (15mL) liquid smoke

Add all ingredients to saucepan

Bring to boil, reduce heat to medium low and simmer for 15-25 minutes.

Don't let burn. Brush over meat or poultry as you barbecue after first turning of product.

Makes 3 cups.

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GRILL-SMOKED SIRLOIN

3 - 4 lb (1.5 kg - 2 kg) beef roast
John's cajun rub (see recipe)
1/2 cup (125 mL) Montreal Steak Spice
4 pieces green Alberta willow

Heat coals to medium high heat. Roll roast in steak spice

Sprinkle cajun rub over top. Press all with hand into meat. Place on top rack of grill smoker or over unlit side of grill. Add one piece of wood at a time ensuring a constant smoke throughout cooking. Cook for 3 1/2 to 4 hours. Serves 4 to 6.

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SHRIMP KEBABS

16 jumbo prawns, peeled, deveined
1 yellow pepper, cut into one-inch square pieces
1 red onion cut into one-inch pieces
12 small mushrooms
1 cup (250 mL) white rice, cooked
1 cup (250 mL) BBQ sauce
4 kebab skewers

Thread 4 shrimp, three mushrooms and three pieces of pepper and onion onto skewers.

Metal skewers work best. If using bamboo, soaked them in water for two hours before use.

Place on grill over medium-low heat. Turn after three to four minutes and baste with BBQ sauce.

When shrimp turn pink serve over a bed of rice. Serves 2.