Sample these skewered barbecue selections

News
Grilled Ouzo Shrimp
Grilled Ouzo Shrimp

Sample these skewered barbecue selections

by: Rueben Olivas | .
BBQ Guam | .
published: November 25, 2016

I was going through some of my grilling magazines one day and came across this great looking grilled shrimp recipe in Cuisine at Home magazine, issue #75, June 2009. What a great issue and fantastic recipe. I just had to try this recipe out. We did and it was totally fantastic!!!

Grilled Ouzo Shrimp

Here is the recipe:

  • 1/2 cup extra-virgin olive oil
  • 1/2 cup ouzo (Greek liqueur) or anise liqueur
  • 1/4 cup honey
  • 1/4 cup fresh lemon juice (got to be fresh)
  • 1/4 cup minced garlic
  • 2 tsp red pepper flakes
  • 2 tsp chopped fresh thyme
  • 2 lb. jumbo shrimp, peeled and deveined
  • Grape tomatoes

Note: I did not use the Ouzo because I couldn't find any. I also added in a couple of fresh hot peppers for a little extra kick.

My directions:

1. In a blender I made a pesto by adding all the ingredients, except the shrimp and tomatoes, and blending them together for about 30 seconds;

2. Then I marinated the shrimp in this for about 6 hours in the refer;

3. Skewered the shrimp with a grape tomato in between both ends of the shrimp as shown in the picture;

4. BBQ'd each side, over high heat, for a minute to a minute and a half while brushing the shrimp with the marinade at the same time;

5. BBQ'd until the tails were a little blackened for effect.

6. Served with white rice and finadene.

The flavor was unbelievable. The shrimp was moist and just melted in your mouth. The tomato was caramelized and sweet and the finadene just added that extra pop to the taste buds. It was one of those, "Suck on it for a while without biting it" kind of goodness. You know what I am talking about. We totally loved this recipe.

So if you ever get some grill time, try this out. I know you won't regret it!!!! You will need to buy a lot of shrimp because you just can't seem to stop eating this.

BBQ’d Pork Butt Kabobs



Yesterday, while I was contemplating something a little different to go with my BBQ'd chicken, I just happened to come across a pork butt in the freezer. The big, or small as my wife tells me, light bulb came on and pork butt kabobs flashed by. Hey, just a little something extra to fill up the grill was just what I was asking for.

So here is what I did.......

  • I cut up the pork butt into about 1 1/2 inch chunks. I also trimmed some of the fat off of these pieces.

 

  • BTW, the only ingredients I used on these Kabobs are the Worcestershire Sauce, my basic rib rub and my special "Rueben's Rub".

Basic Rib Rub recipe:

  • 2 tbsp smoked paprika
  • 2 tbsp kosher salt
  • 3 tbsp sugar
  • 2 tbsp brown sugar
  • 1 tbsp ground cumin
  • 1 tbsp chili powder
  • 1 tbsp freshly ground black pepper
  • ½ tbsp cayenne pepper (powder)
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp celery salt
  • 1 tsp oregano, crushed

Basic BBQ Seasoning Rub Recipe:

  • 2 Tbsp non-iodized table salt
  • 2 Tbsp granulated garlic powder
  • 1/2 Tsp dried ground parsley
  • 1/4 Tsp black pepper, medium grind
  • 1/4 Tsp Accent (msg)

(this is not Rueben's Rub)

1. So I put all the chunked pork into a bowl and add the Worcestershire Sauce very liberally. It will soak into the meat like a sponge. Then I apply the rib rub. I use a lot also as the salt content is low so it won't be too salty. A lot of room for error. Mix it all together and put it in the refer until you are ready for BBQ time!!!!!

2. Once the fire is ready then I take my favorite BBQ Skewers.

3. These are my favorites. Steven Raichlen signature series 5/8 inch stainless steel. The only problem is that I don't have enough of them. Next time I go to the states, I will buy another 12 pieces http://www.grilling4all.com/sm8026.html. And the meat doesn't slide off.  I skewer the pork chunks and place on the BarBe.

4. Once on the BarBe, I give a light sprinkle of my "Rueben's Rub", but any of your favorite salty rubs will do.

5. About 20-25 minutes later it is all done. There is no plating to be done here. They are either eaten at pitside or the few survivors are served in a bowl at the table. Sinimple...

Now, if you can take the time to try this recipe out, I gotta think it will bring a tear or two to your eyes. Or maybe it's just me. I love to eat BBQ.

BBQGuam Blog

Tags:
Related Content: No related content is available