MOTORCYCLE PARADE BBQ
- Tomato BBQ Sauce
- Mustard BBQ Sauce
- Grilled Chipalte Lime Shrimp
- To Die for Potatoe Package
- Pulled Pork Picnic Roast
- Peach Chutney
TOMATO BBQ SAUCE ½ cup ketchup (125ml) |
Add ingredients to a pot and simmer over low heat for 20 minutes.
½ cup Dijon mustard (125ml) |
In medium sized bowl mix together the dried mustard, Chipotle pepper, honey, cider vinegar, grainy mustard, Tumeric and pepper.
Squeeze 2 cloves of roasted garlic into the sauce.
Mix together and cover with plastic wrap
30 21/25 tiger prawn shrimp, clean, deveined in shell Place shrimp in large clear plastic bag |
In a medium sized bowl, mix together the Chipotle, garlic, sugar and salt.
Add lime juice and pineapple juice.
Pour mixture over shrimp and seal baggie.
Refrigerate for 30 minutes.
Grill at 400°F/204°C or at high temperature for 1 ½ minutes per side.
TO DIE FOR POTATO PACKAGE 6 large new potatoes, sliced into 1/8ths Preheat barbeque to 325°F/162°C or to medium heat. |
Tear off a large piece of foil, place ½ of the potatoes on foil.
Top with leeks, pancetta, garlic and sage.
Continue to layer Potatoes, leeks, Pancetta, garlic and sage until an 8x8 square is formed.
Sprinkle with Gorgonzola and add cream
Close the foil package.
Place foil potato package on grill. Cook for 30 minutes or until potatoes are tender
PULLED PORK PICNIC ROAST 8 pounds Picnic Pork Shoulder Rub |
Mix ingredients in a medium sized bowl.
Rub mixture on pork.
Place pork in a large sealable plastic bag
Refrigerate overnight
Let pork come to room temperature.
Preheat one side of barbeque to 220°C/104°F.
Add rosemary and white wine to a drip pan.
Place pork on cool side of the barbeque. Place drip pan underneath to catch juices
Close barbeque lid and let pork grill for 5 ½ hours.
Serve with Peach Chutney
Peach Chutney |
Pour ingredients into a sauce pan and simmer for 10 minutes or until mixture thickens
Layer peaches on tray
Squeeze lemon juice over peaces
Brush peaches with mixture
Cover tray of peaches in plastic wrap and refrigerate for 3 hours.
Preheat grill to 375°F/190°C.
Place cedar planks on grill, close lid and wait until the edges of the planks start to char and smoke.
Reduce heat to 325°F/162°C.
Place peaches down on planks, cut side down
Grill for 5 minutes. Remove and let cool.
Chop grilled peaches and place in bowl
Preheat skillet to medium. Add onion and ginger. Sauté until onion is slightly softened.
Add cinnamon, cider vinegar and white wine.
Stir ingredients together.
Serve with pulled pork
Yield: 8 servings---
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