Posted by mendoza | Posted in Recipes with Meat | Posted on 19-02-2010
Tags: bbq techniques, bbq tips, charcoal grill, grill, grilling, grilling methods, how to light charcoal, picnic barbecue, picnic barbequed chicken, picnic foods, picnic foods to grill, picnic grilled dishes, picnic grilled shrimps, picnic pork ribs, picnic stuffed burger, summer picnic idea, summer picnics
Grilled foods are always perfect for picnic outings. Kids and adults alike love hot grilled foods grilled foods for picnic lunches or dinners. Barbecued meat or fish (or any kind of seafood like shrimp and squid) tastes better when cooked with grilled vegetables as side dish. Fresh air is the best seasoning for these picnic food recipes to grill. No meal is more enjoyable when shared with family and friends. Make sure to choose the right wine and vegetable side dish for grilled foods you bring to the picnic.
Two Grilling Methods
Two types of grilling when using charcoal or barbecue briquettes: direct and indirect grilling methods. Thick cuts of meat usually require cooking over indirect heat; while easy-to-cook picnic foods can be grilled directly over charcoal embers. For indirect grilling method, create an empty space in the middle by scraping the hot charcoals to opposite sides of the grill.
BBQ Tips and Techniques
Here are some grilling tips and techniques to make your picnic food grilled dishes yummy and tasty. Do not burn or overcook because charred meat is not healthy for the body. To avoid overcooking, picnic grilled foods are microwaved or boiled in marinade. To avoid charring, apply sauce or marinade on barbecued meat when cooking time is almost over. To avoid losing the delicious juices while grilling the picnic foods, do not press the meat (like steak or hamburger patties) while cooking. Rub cooking oil on the clean and dry surface grill grate to keep food from sticking. Round-shaped grill has equal distribution of heat.
How to Prepare the Charcoal Grill
Clean the grate grill with steel brush, rinse well, and let dry; then brush on some vegetable oil. Remove ashes in the grill. Arrange the charcoal or briquettes like a mountain with a small cave opening at the bottom. Roll and twist a piece of paper to form a long and thin shape. Light one end and carefully insert into the “cave”. Smoke should be free to escape through the pile of charcoal so that oxygen can get inside to keep the fire alive. Use a metal utensil or thick stick to spread the hot coals.
Picnic Grilled Shrimps
Shrimps are quick-cooking and best grilled over direct heat.
20 pieces large shrimp (without head), peeled and deveined but keep the tails intact
1 piece small lemon
2 Tbsp honey
2 cups barbecue sauce
½ tsp ground pepper, fine
¼ tsp fine salt
¼ tsp garlic powder
How to: In a small bowl, mix all ingredients for marinade. In a large bowl, squeeze lemon over shrimps. Set aside for 2 minutes; then, wash quickly and drain well. Marinate shrimps for 1 hour. Drain well before grilling to avoid burning. Stick 5 shrimps to each barbecue bamboo sticks, horizontally or vertically. Arrange on pre-oiled grill grate and cook over a single layer of red-hot charcoal or white bbq briquettes. Shrimps cook for 6 to 10 minutes; or 3 to 5 minutes for each side. Brush marinade on shrimps only once and when almost half-done. Drizzle or brush honey on grilled shrimps and serve hot on top of sliced ripe tomatoes and shreds of green lettuce.
Picnic Barbequed Chicken Drumsticks
Dark-colored chicken barbecues are caused by the sweetness in the marinade. If light color is desired, pre-cook the chicken drumsticks with the marinade to shorten the grilling time.
6 pieces medium chicken drumsticks or legs, thawed and well-drained
¼ cup soy sauce
1 Tbsp honey
1 Tbsp lemon juice, freshly squeezed
1 Tbsp hot sauce
1 Tbsp brown sugar
½ tsp garlic powder
¼ ground pepper
¼ fine salt
How to: Combine all ingredients and set aside for 1 to 2 hours. Using a fork, prick chicken legs on different parts so that meat will absorb the marinade. Cook chicken over indirect heat. Braise the marinade over the chicken while grilling. Serve with green salad and dressing dip.
Picnic Pork Ribs on Hot Grill
Pork is tastier when cooked slowly. Braise with some barbeque sauce while cooking over indirect heat to make it smell delicious. Pork ribs are the best choice for picnic grilled meat recipes because pork meat is more tender than beef.
2 pounds pork ribs, washed and drained
2 cups barbeque sauce
¼ cup vegetable oil
½ cup chili sauce (optional)
½ cup brown sugar (optional)
How to: Arrange the hot charcoal on the grill to create a vacant space on the middle. Grilling over indirect heat requires longer cooking time and frequent turning to avoid burning or charring. To keep the meat moist, brush with barbeque sauce and vegetable oil on each turning.
Summer Picnic Idea
Summer picnics are more fun when picnic foods are grilled right before eating. Remember: quick-cooking recipes are better cooked over direct heat; while large slabs of meat need to be slow-cooked using indirect heat to keep the meat tasty, juicy, and tender.
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