BARBECUE RECIPES

There’s more to barbecuing than just throwing a few burgers on the grill. Three area chefs provided the following recipes to help you refine your barbecuing skills:

Buddy Hungerford

Caliente’s House Barbecue Sauce

Ingredients

2 quarts bottled barbecue sauce (Caliente uses Cattlemen’s)

3 ounces jalapeno pepper juice (from canned jalapenos)

Zest from 1 lemon

3 quarts Mexican sauce (can be enchilada sauce. Caliente uses a red chili sauce)

1/2 tablespoon canned chipotle chili puree (very hot)

2 cups chicken stock

Preparation

Mix together and baste beef or chicken; serve on side, if desired.

Hungerford says this sauce has a “medium spice level” and is not sweet.

Christian Rassinoux

Tandoori Chicken (serves 4)

Ingredients

8 chicken breasts or thighs

Juice of 1/2 lemon

Marinade:

4 to 6 ounces of yogurt or buttermilk

1/2 cup green onions, finely chopped

1 tablespoon chopped or ground ginger

2 tablespoons olive oil

1 tablespoon tomato puree

2 tablespoons chopped cilantro

1/2 teaspoon mustard seed

1/2 teaspoon cumin powder

1 teaspoon paprika

Salt to taste

Preparation

Rub chicken with lemon juice. Combine marinade ingredients. Marinate chicken 2 to 3 hours or more. Grill and serve.

Jim Traywick

Barbecued Vegetables

Bell Peppers

2 bell peppers

Olive oil

Garlic

Preparation

Cut top off peppers and remove seeds. Cut each pepper into 6 strips and brush lightly with olive oil and touch of garlic. Grill peppers until tender, but not limp (3 to 4 minutes over hot coals).

Corn-on-the-cob

4 ears of corn, including husks

Butter

Garlic salt

Black Pepper

Cayenne pepper

Preparation

Pull corn husks down and remove silk, but retain husks. Rub corn with butter, a bit of garlic salt and black pepper and cayenne pepper to taste. Pull husk back around corn and wrap corn in foil. Place directly on coals or on grill, if it is close to the fire. Cook for 15 minutes, turning 4 times during cooking.