Asian Pork Sliders

Posted August 1, 2010 by barbkhoo
Categories: burgers

Tags: , ,

Hello my lovelies! I finally have a new recipe to share that is worthy of your time. I was looking for a slightly healthier alternative to traditional burgers or sliders, and came up with this beauty: Naked Asian Pork Sliders with Avocado Mache Salad.

For the Pork Sliders (usually makes 5 patties):

  • 1/2 ground pork
  • 2 green onions (finely chopped)
  • 1 tsp ginger (grated)
  • 2 garlic cloves (minced)
  • 1 tbsp Japanese cooking wine
  • Salt and Pepper to taste

Mix the ingredients together and form small slider-sized patties, then brush the patties on both sides with sesame oil. If you like gadgets, you can put the patties into one of these funky slider contraptions. If not, that’s ok too – you’re probably more of a professional than I!

I love me a gadget!

Place the patties on the grill (400 degree, direct heat) for 7-8 minutes each side. When you turn them, they’ll be smelling *really* good and looking something like this…

Try not to drool as you're flipping them over

Finally, you can place the patties on a bed of salad. For me, @TheSkivvy  worked up a most delicious avocado mache salad. Please tweet her for the recipe as I’ll be in the BAD books if I claim this to be my creation. Then simply serve up with hoisin sauce, and tadaaa… a wonderful, semi-healthy, lunch time snack.

Gordon Ramsay, eat your heart out!

Lessons Learned:

  • I love it when a plan comes together

My Top 3 Recipes

Posted May 31, 2010 by barbkhoo
Categories: beef, chicken, ribs, scallops

Tags: , , ,

This week on the grill I’ve been going back and making 3 of my favourite recipes. 

Shrimp and Scallops – Early in the week, I stumbled upon some amazing looking colossal shrimp that I couldn’t resist. I marinated these (and some scallops to keep them company) in a mixture of olive oil and fresh lemon juice, with a bit of lemon rind, and served them up with some mega tasty garlic fries. These colossal shrimp (about 10 shrimp per 1 lb) were the bomb, and I don’t know how I can ever go back to the piddly little ones… Boo. 

Shrimp on Steroids

Beef with Wild Mushrooms – I also went back and made the Beef with Wild Mushrooms. I overcooked this slightly on the first outing, so I wanted to get it just right this time around. The beef turned out great and the shrooms were very garlicy. This is a tasty one that requires lots of mouth wash afterwards. 

Beef with Wild Mushrooms

Ribs with Plum Glaze – I loved the Baby Back Ribs with Plum Glaze recipe that I tried out recently. My only complaint was that I wanted more MEAT! So you can imagine what happened when I was walking past the meat counter and laid my eyes on this bad boy… 

Big Daddy Ribs

Talk about beauty to my eyes – all 3 lbs of it. Unfortunately I had to cut it in half as I didn’t have a Ziploc big enough for it. This bummed me out a bit, but will teach me to be better prepared for next time. I followed the same recipe as before, but had to keep these ribs on the grill for 1.2 hours until it was fully cooked. 

Afterwards @TheSkivvy got chased across the balcony by a giant  moth who had taken up residence in my grill. Monty the moth didn’t stick around for long though… I think the screaming drove him away. 

Lessons Learned: 

  • Practice makes perfect
  • Invest in Ziplocs the size of sleeping bags
  • Giant moths are a sign that I need to grill more

Bangkok Chicken

Posted May 12, 2010 by barbkhoo
Categories: chicken


Do you ever feel like you’re running out of recipes and need to go on the hunt for more? That’s how I’ve been feeling lately. Then I stumble across beauties like this – Bangkok  chicken is well worth trying out. 

For the marinade: 

  • 4 large garlic cloves
  • 1 large shallot (roughly chopped)
  • 1 one-inch piece of fresh ginger (roughly chopped)
  • 1 medium chilli pepper (roughly chopped)
  • 1 cup fresh basil leaves
  • 1/2 cup of coconut milk
  • 2 tbsp fresh lime juice
  • 1 tbsp brown sugar
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1/2 tsp cumin (ground)

Use a food processor to finely mince the garlic, shallot, ginger and chilli. Then add the basil, followed by the remaining marinade ingredients until well combined. It will smell amazing, even though it looks like a bit of a dog’s dinner! 

Cut two chicken breasts into cubes, place in a Ziploc with the marinade and leave overnight. 

Either skewer the chicken (or place in a cast iron pan) and grill it on indirect heat, at around 300. The smells coming off the grill for this recipe is like the philharmonic orchestra playing a concert in your nostrils. I cooked mine in a cast iron pan for about 10 minutes, partly to test out my pan and partly out of laziness. I know skewers will work just as well. 

This dish looks pretty unassuming on the surface, but the flavours take you by the taste buds and slap you about, just like the Tango Man

Serious Bangkok Flavours

Lessons Learned: 

  • Don’t be fooled by marinades that look like mashed up dog food
  • Cast iron pans rule

Baby Back Ribs with Plum Glaze

Posted May 9, 2010 by barbkhoo
Categories: ribs

Tags: , ,

Hello dear readers, did you miss me? After gaining back my mojo I’ve been having another go at some of the recipes featured on my blog, just to make sure I’ve still got it. 

However, today was a big step forward for me. It was rib day. I’ve been putting ribs off for a while. My excuses have included: 

  • “I need to be able to cook burgers before I can cook ribs…”
  • “I can’t do ribs as I need one of those meat injectors that Myron has…”
  • “I’ll wait until I change my gas canister as ribs take forever and I might run out…”
  • “I can’t find any damn plums…”

Of course, the truth was that I was just being a big old scaredy cat. So today I decided to rise up and make a stand against those damn ribs. Actually, that last point about the plums was actually true. Eventually I did manage to find some plums (as ragedy as they were) in Haagen, thanks to @TheSkivvy, though at the time I was convinced that the BBQ Gods were just trying to sabotage me! 

Now pay attention, as this recipe is way complicated for a simple gal like me: 

First thing you need is a nice rack of baby back ribs (I used a 1 lb rack) and put this into a big Ziploc (I actually had to cut the ribs in half and use two Ziplocs!). 


 Then put the following marinade in a saucepan and bring to the boil: 

  • 1 cup fresh pineapple juice
  • 1/2 cup yellow onion (finely chopped)
  • 1/3 cup honey
  • 2 tbsp rice vinegar
  • 2 tbsp fresh ginger (thinly sliced)
  • 2 tsp garlic (minced)

Once the marinade is cool, pour it into the Ziplocs with the ribs, and marinate it overnight. 

The next day (honestly, I must’ve dreamt about ribs all night!), you can start the fancy work. Take the ribs out of the Ziploc and put it in a Pyrex dish, or something similar. Brush the ribs lightly with Asian Sesame Oil and a sprinkle of salt, then leave it at room temperature for about 30 minutes. Now don’t throw away that marinade as we’re going to use that next in the plum glaze. 

For the plum glaze, put the following into a large saucepan: 

  • 1 cup of the marinade
  • 2/3 cup brown sugar
  • 1/4 cup dry sherry
  • 2 tbsp red wine vinegar
  • 2 tbsp soy sauce
  • 1 tsp mustard powder
  • 4 large plums (pitted and quartered)

Funky-ass glaze (too jazzy!)

 Bring the glaze to a boil, then simmer over a low-medium heat for about 45 minutes, until it has thickened and the plums are falling apart. Then strain the glaze through a sieve. Keep about 1/2 cup of the glaze to serve with the ribs, and the other half for basting the ribs. 

Next, time to fire up the grill. The tip I got from my lovely Twitter friends was to make sure you cook ribs low and slow. So I heated up the grill to 300 and placed the ribs (bone down) on an indirect heat. Spray the ribs every so often with apple juice to keep them moist (I saw Myron do this on Barbeque Pitmasters so it must work!). 

Remember, low and slow dude

 After about 40 minutes start to baste the ribs with the plum glaze. Continue to baste the ribs every 5 minutes or so until the ribs have been on for a full hour, until they look something like this… 

A sight to behold

 Then when you take them off the grill, leave the ribs to rest for about 5 minutes before serving up. I had mine with a nice cob and some grilled veggies. 

A magical plate of deliciousness

 Lessons Learned: 

  • I have the best Twitter friends
  • Try these out with big daddy ribs too if you want more meat
  • Get your scrubbing arm at the ready… but If you don’t fancy scrubbing grates for hours then try using a grill tray (I’m going to give this option a go next time) 

Tandoori Chicken

Posted April 26, 2010 by barbkhoo
Categories: chicken

Tags: , ,

I am finally back on the road to grilling glory. I had a successful second outing of cedar-plank salmon on Sunday, and then scored with a great tandoori recipe, which would be mega tasty served up with naan bread and raita (I lurve Indian food).

For the Tandoori chicken marinade (leave overnight):

  • 2 cups (1 pint) plain yoghurt
  • 1 tbsp fresh ginger (grated)
  • 1 tbs garlic (minced)
  • 2 tsp paprika
  • 2 tsp salt
  • 1 1/2 tsp cinnamon (ground)
  • 1 tsp cumin (ground)
  • 1 tsp coriander (ground)
  • 1/2 tsp pepper (ground)
  • 1/4 tsp cloves (ground)

@TheSkivvy kindly skewered these succulent morsels, and I placed them in the center of the grill, on 250 indirect heat, for 20-25 minutes (making sure to keep the lid down as much as possible). I tell you, the smell coming off that grill made my nostrils sing out to the food Gods.

Delicious Smells of Grilled Tandoori

I cooked these guys low and slow, learning a lesson from my past chicken satay disaster (aka the burnt devil spawn). This way, the chicken cooked right through to the center without cremating the outside too much. I still need to do a better job at cutting the chunks all the same size though, as there were a couple of over-seared stragglers in there.

Where's the naan bread and raita?

As we were sitting down to eat, something funny appeared on TV – the new Weber Grill ad.  Yes, this should’ve been me with my Q-320, body popping on the balcony, in the rain, with my beany hat on. Weber, you totally missed out.

Lessons Learned:

  • My mojo is back, and it’s alive and kicking

Lost Mojo

Posted April 20, 2010 by barbkhoo
Categories: Uncategorized


With the exception of those infamous Flatulence Burgers, it would be fair to say that I’ve had a pretty good grilling streak lately, and my confidence in cooking up a delicious grilled meal has been increasing by the day.

Then I lost my mojo.

The past 3 grilling outings have been a bit of a disaster in one way or another. It all started with the honey-glazed pork chops on Sunday.

Now, not to brag but the pork chop, but I think it was cooked as good as a pork chop could be cooked. The problem here was that the glaze looked nothing like the rich, thick, sticky stuff in the picture. It was more like pissy orange water. Anyway, that’s what the recipe said so that’s what we went with. The pork chop was fine, but the poor excuse of a glaze made it pretty tasteless. Hence, I will not be sharing the duff recipe for this one.

Curse of the tasteless chops

That’s when things went from bad to worse. On Monday I cooked up one of my favourite recipes – Pork and Sage Kabobs. This is my third time cooking up this one so you’d think I would have no problem. Except these ended up coming out of the grill slightly under-cooked (despite being on there for 30 minutes). Unfortunately I have no picture of this epic nightmare outing. Just imagine lots of pink meatballs in the bin (trash can for the Americans).

Then tonight I cooked up another favourite recipe – Chicken Satay. This was also the third time out with this recipe. Ok, I kind of fluffed this one up a bit on the second outing but I learned from it and was ready. A picture speaks a thousand words… there’s nothing more I want to say about this.

Burnt devil-spawn chicken

So that’s when I realized that I lost my grilling mojo. If you find it, I desperately need it back. @TheSkivvy has not been best pleased. I have a feeling that if I don’t get my mojo back soon I will be banned from the grill and Bar-B-Khoo will be no more.

Cedar-Planked Salmon with Honey Lime Dressing

Posted April 15, 2010 by barbkhoo
Categories: fish

Tags: ,

I’ve been wanting to cook fish on the grill for a while, but have only just built up the confidence to do it. So I excitedly got out my cedar planks for the first time and started my fish journey with a good-looking piece of salmon. 

@TheSkivvy soaked the plank in water for a good hour, and then I nervously placed the plank in the middle of the grill, on 450 direct heat for five minutes. That’s when I crossed my fingers that the plank wouldn’t catch fire and burn down my apartment. 

For the Honey Lime Dressing, blend the following ingredients: 

  • 2 tbsp fresh lime juice
  • 2 tbsp rice vinegar
  • 2 tbsp dijon mustard
  • 2 tbsp honey
  • 2 tbsp minced fresh chives
  • 1 tsp salt
  • 1/2 tsp granulated garlic
  • 1/2 tsp ground cayenne pepper
  • 1/4 cup olive oil

I then placed the salmon on the plank, basted it with the dressing (I actually left the salmon to soak in the dressing overnight for that extra flavour), and changed the grill to indirect heat. I left it to cook with the lid down for 20 minutes. When I opened up the lid I wasn’t quite sure what to expect, but was pleasantly surprised by this…  

A good looking piece of fish

 And the best thing was – no mess on the grill grates. Bonus! 

We then served up the salmon with @TheSkivvy’s delicious mango salsa, and spinach and tomato salad. 

A multi-coloured plate of goodness

 Lessons Learned: 

  • Cedar-plank grilling is the way to go
  • 20 minutes was good, but maybe a smidgen too long. 17 minutes may be better next time