bbq for christmas lunch, any ideas?

Question

We are living in Spain (Galicia) and we have friends over for Christmas. As the weather is good we have decided to have an alternative christmas lunch on the beach. Any good (and easy!) recipe ideas for our lunch?

Answer 1

Beer Can Chicken is great and fun to watch cook

he recipe was inspired by the Bryce Boar Blazers, a barbecue team from Texas I met at the Memphis in May World Championship Barbecue Cooking Contest. The proper beverage? Beer, of course.
1 large whole chicken (4 to 5 pounds)
3 tablespoons Memphis Rub* or your favorite dry barbecue rub
1 can (12 ounces) beer

1. Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets, and set aside for another use. Rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Sprinkle 1 tablespoon of the rub inside the body and neck cavities, the rub another 1 tablespoon all over the skin of the bird. If you wish, rub another 1/2 tablespoon of the mixture between the flesh and the skin. Cover and refrigerate the chicken while you preheat the grill.

2. Set up the grill for indirect grilling** placing a drip pan in the center. If using a charcoal grill, preheat it to medium.

If using a gas grill, place all the wood chips in the smoker box and preheat the grill to high; then, when smoke appears, lower the heat to medium.

3. Pop the tab on the beer can. Using a "church key" –style can opener, make 6 or 7 holes in the top of the can. Pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity.

4. When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird.

5. Cover the grill and cook the chicken until fall-off-the-bone tender, 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour.

6. Using tongs, lift the bird to a cutting board or platter, holding the metal spatula underneath the beer can for support. (Have the board or platter right next to the bird to make the move shorter. Be careful not to spill hot beer on yourself.) Let stand for 5 minutes before carving the meat off the upright carcass. (Toss the beer can out along with the carcass.)

*Memphis Rub

1/4 cup paprika
1 tablespoon firmly packed dark brown sugar
1 tablespoon granulated sugar
2 teaspoons salt
2 teaspoons accent (MSG; optional)
1 teaspoon celery salt
1 teaspoon freshly ground black pepper
1 to 3 teaspoons cayenne pepper, or to taste
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder

Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat or light for up to six months. Makes about 1/2 cup. Enough for 4 to 6 racks of ribs.

** Indirect grilling on a Charcoal Grill:

To set up you grill for indirect grilling, light the coals. When they are blazing red, use tongs to transfer them to opposite sides of the grill, arranging them in two piles. Some grills have special half-moon-shaped baskets to hold the coals at the sides; others have wire fences that hook onto the bottom gate. Let the coals burn until they are covered with a thin layer of gray ash. Set the drip pan in the center of the grill, between the mounds of coals. Place the food on the grate over the drip pan, and cover the grill. You’ll need to add about 10 to 12 fresh briquettes to each side after an hour of cooking.

If you want to add a smoke flavor, add 1 to 2 cups of presoaked wood chips, or 2 to 4 chunks, to the coals just before you start to cook, and again whenever you replenish the coals.

Serves 4 to 6.

Answer 2

First of all...How LUCKY are you to be living in SPAIN?? Wow!! What a great place to enjoy the Holidays. I think your idea of a Christmas lunch on the beach is a good one. A few things you can do....

The day before, cut up one fryer chicken. In a very large zip-lock bag, add the chicken pieces, 1/2 cup olive oil, wash three lemons with seeds removed, cut in half and roughly squeeze juice into bag, then toss lemons right in with the chicken, add a good bunch of fresh herbs such as sage, oregano, thyme, and squeeze the bag to coat the chicken evenly. This is your marinade, so you can set it up in the refrigerator overnight. When you cook it, you just empty everything in the bag right into the pan, chicken, lemons, and all!! You can then bring the chicken right to the beach to cook it up on a grill, or bake it in the oven before you leave and just bring it along in the pan you cooked it in. You can serve this dish either hot or at room temperature. Another thing you might want to do is some sort of easy seafood, such as shrimp, since you can easily prepare/clean/devein it beforehand. Just bring it ready to cook to the beach in a cooler with ice. Vegetables, such as potatoes, peppers, onions, corn on the cob....all cook up well on the BBQ and are great accompaniments for either chicken or seafood.

Sounds like a fun time!! Merry Christmas

Answer 3

RIBS!!!


4-5 lbs lean pork spareribs
1/4 cup dark soy sauce
1/4 cup hoisin sauce
1/4 cup bottled chili sauce
1/2 cup liquid honey
1/4 cup brandy
2 teaspoons grated fresh ginger
2 tablespoons smashed fresh garlic
2 teaspoons coarse black pepper


Cut ribs into easy to handle pieces and trim off extra fat.
Place in a shallow glass or ceramic baking dish.
Combine all other ingredients and pour over ribs.
Turn ribs until all sides are coated, cover with plastic wrap and refrigerate overnight.
Turn several times during the marinating period to fully coat all sides of ribs.
Preheat oven to 375 degrees.
Turn ribs in sauce one more time and place, uncovered, in the oven for 1 hour and 15 minutes.
Every half hour or so, turn ribs over so that all sides are fully coated.
Cook ribs until nearly all the sauce is gone.
The ribs will look quite dark.
Do not make the mistake of thinking they are overcooked.
They are supposed to look like that!

Answer 4

Don't bank on the weather! In Australia I decided it would be too hot for a full-blown Christmas meal in the middle of the day, so I planned an evening meal. A cold southerly blew all day and suddenly dropped as I put the food on the table, so we all ended up sweating profusely.

Sardines stuffed with fresh tarragon; king prawns marinaded in chili powder and garama masala; pork spare ribs marinaded in chopped garlic, chopped ginger, soy and honey; chicken drumsticks marinaded in yogurt, grated ginger, garlic and chili powder. Baked potatoes, salads, sashlik (cucumber in a seasoned yogurt sauce) or raita (sashlik with added garama masala and chili powder).
Maybe a dhal (lentils with grated ginger, garlic, onions , fresh chilis and fresh coriander).
Sounds great, can I come?

Answer 5

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 6

Chicken flame grilled in a spicy sauce serve on kebabs with some grilled vegetables of your choice. Delicious!

Merry Xmas

Hopson

Answer 7

Chicken & Steak Kabobs

Answer 8

Here's a whole Christmas meal you can make on grill. The Turkey is a little hard but the turkey legs are great. Most of the stuff you can put together before hand in the foil pouches so all you have to do at the beach is grill and eat. I've made meals like this for Thanksgiving and such in the Caribbean...It's SO wonderful to have a little taste of home even if you are far away.

Also, all of this can be cooked at the same time (if the grill is big enough) Usually the heat in different areas of a grill will be hotter and in other places cooler....so just place the food accordingly....Enjoy and Merry Christmas!!


Grilled Turkey


INGREDIENTS
1 large onion, diced
1 (750 milliliter) bottle red wine
salt and pepper to taste
12 pounds whole turkey

DIRECTIONS
In a pot style grill, fill the bottom with a 5 pound bag of charcoals. Light the charcoal, and when ready, spread to cover the bottom of grill.

Wash the turkey down and stuff with onion. Rub the exterior down with salt and pepper.

Place the turkey in a deep aluminum roasting pan. Place the pan on the grill's grate. Pour wine over the turkey. Cover the top of the turkey with foil.

Cover the grill with the lid and open the vents. Grill the turkey for 60 to 90 minutes, or until meat is to your liking. Baste frequently. You might need to add water to the pan if the wine evaporates.



Grilled Turkey Legs


INGREDIENTS
1 (2 liter) bottle lemon-lime flavored carbonated beverage
2 tablespoons sugar
2 tablespoons hot sauce
1 tablespoon crushed red pepper flakes
1 tablespoon black pepper
1 large sweet onion, sliced
4 turkey legs
2 tablespoons honey
1 tablespoon steak seasoning

DIRECTIONS
Preheat an outdoor grill for high heat, and lightly oil grate.

In a large pot, mix the lemon-lime flavored carbonated beverage, sugar, hot sauce, red pepper, pepper, and onion. Place the turkey legs in the mixture, and bring to a boil. Cook 30 to 45 minutes, until the turkey has reached an internal temperature of 180 degrees F (80 degrees C).

Remove onion slices from the mixture, and arrange on the prepared grill. Place turkey legs over the onions. Drizzle with honey, and season with steak seasoning. Cook, tuning once, 20 minutes, or until a crisp browned crust has formed on the turkey legs.



Potato Pockets

INGREDIENTS
4 medium potatoes, julienned
3 carrots, julienned
1/3 cup chopped red onion
2 tablespoons butter or margarine
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded Parmesan or Cheddar cheese (optional)

DIRECTIONS
Divide the potatoes, carrots and onion equally between four pieces of heavy-duty aluminum foil (about 18 in. x 12 in.). Top with butter; sprinkle with salt if desired and pepper. Bring opposite short ends of foil together over vegetables and fold down several times. Fold unsealed ends toward vegetables and crimp tightly. Grill, covered, over medium coals for 20-30 minutes or until potatoes are tender. Remove from grill. Open foil and sprinkle with cheese; reseal for 5 minutes or until the cheese melts.


Harvest Vegetables


INGREDIENTS
1 small head cabbage, cored
2 tablespoons butter, softened
1/2 teaspoon onion salt (optional)
1/8 teaspoon pepper
4 medium carrots, cut into 1 inch pieces
2 celery ribs, cut into 1-inch pieces
1 small onion, cut into wedges
1/2 pound whole fresh mushrooms
1 small green bell pepper, cut into pieces
4 bacon strips, cooked and crumbled

DIRECTIONS
Cut cabbage into six wedges; spread butter on cut sides. Place cabbage on a piece of heavy-duty foil (about 24 in. x 18 in.). Sprinkle with onion salt if desired and pepper. Arrange remaining vegetables and bacon if desired around cabbage. Seal the foil tightly.

Grill, covered, over medium-hot heat for 30 minutes or until vegetables are tender, turning occasionally.




Red-Hot Apples

INGREDIENTS
4 medium tart apples, cored
4 teaspoons brown sugar
1/4 cup red cinnamon candies
Vanilla ice cream (optional)

DIRECTIONS
Place each apple in the center of a piece of heavy-duty foil (12 in. square). Spoon 1 teaspoon sugar and 1 tablespoon red-hots into the center of each apple. Fold foil around apple and seal tightly. Grill, covered, over medium-hot heat for 30 minutes or until apples are tender. Carefully transfer apples and syrup to bowls. Serve warm with ice cream if desired.

Answer 9

Go to Australia

Answer 10

http://www.fabulousfoods.com/holidays/picnic/picnic.html