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Charcoal Grilled T-Bone Steaks – Indian Style

June 21st, 2012 Mona Posted in Amchur powder, BBQ Sauce, Canola Oil, Coriander seeds, Cumin seeds/Zeera, Garam masala powder, Ginger-Garlic paste, Lamb/Beef/Mutton/Veal/Sheep, Red Chilli powder, Salt/Namak, Turmeric/Haldi 10 Comments » 5,549 views

Every year come spring and summer, we ritually grill meats almost every other weekend. Its like celebrating this beautiful season. I had bought a weber charcoal grill almost 4 years back and it still serves us well. I love that smoked charcoal flavor in meats. The only drawback while charcoal grilling is the time it takes to burn the charcoal and to keep the burning charcoal alive. But that is not my department, my hubby tends to all those factors and my job is to only marinate and pre-prepare the meats.

The last weekend we charcoal grilled t-bone steaks and they were so damn delicious!

My recipe is simple. Semi-homemade!  We enjoyed the steaks along with a potato salad and a bean salad and a few garlic roasted breads.

Charcoal Grilled T-Bone Steaks

Ingredients:

T-Bone Steaks – 4
Amchur powder – 2 tsp
Red Chilli powder – 1 tbsp
Salt – 2 tsp
Ginger Garlic paste – 2 tbsp
Turmeric powder – 1/4 tsp
Garam Masala powder – 1 tbsp
Cumin/Zeera powder – 2 tsp
Coriander/Dhaniya powder – 2 tsp
BBQ Sauce – your favorite (I used ‘Kraft Original BBQ Sauce’)
Canola Oil – for brushing

Method:

1. Marinate the steaks with all the ingredients except the bbq sauce overnight.
2. Let the steaks stand at room temperature for 30 minutes. Heat a charcoal grill to medium-high, and set up direct and indirect heat zones. Rub the marinated steaks lightly with oil. Sear on all sides over direct heat until you can see grill maeks, about 5 minutes per side.
3. Transfer the steaks to indirect heat, and brush them with your favorite BBQ sauce on both sides. Grill covered, turning and brushing with sauce occasionally, 30-40 minutes. (Grilling time will vary depending on thickness of steaks) Remove the steaks from grill. Let stand for 15 minutes before serving. Enjoy!

Luv,
Mona

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Grilled Sweet Chilli Chicken

July 29th, 2007 Mona Posted in BBQ Sauce, Black pepper powder, Butter/Makhan, Chilli Sauce, Coriander seeds, Ginger-Garlic paste, Honey/Shahed, Poultry/Murgh, Red Chilli flakes, Soy Sauce, Turmeric/Haldi 3 Comments » 5,052 views

The secret to a juicy chicken is to marinate and let it brine well. Enjoy this sweet and spicy grilled chicken along with mango salsa or a cold pasta salad on a lazy weekend afternoon.

Ingredients:

  • Chicken drumsticks/Chicken wings – 8 pieces
  • Butter – 6 tbsp
  • Soy sauce – 3 tbsp
  • Honey – 2 tbsp
  • Maggi Chilli Sauce – 2 tbsp
  • Turmeric – 1 tsp
  • Coriander powder – 1 tsp
  • Vinegar – 1 tbsp
  • Ginger-Garlic Paste – 3 tsp
  • Crushed chili flakes – 1 tbsp
  • Black pepper – 1/2 tsp
  • BBQ Sauce- for basting

Method:

  • If you are planning to grill your chicken indoors in your oven, take a roasting pan with higher walls and line it on the base with aluminium foil folded twice. And if you have an outdoor gas or charcoal grill its all the more better.
  • Make small slit marks on the chicken drumsticks or chicken wings, whatever you plan to prepare for the day.
  • Mix all the ingredients well and coat the chicken the chicken with it. Let it refrigerate for 3 hours preferably. Let the chicken come back to room temperature again just before when you begin to grill it.
  • Pour all the contents of the marinate with the chicken in the roasting pan if using an indoor grill oven, or place the individual marinated chicken on the charcoal or gas grill and begin grilling it. Remember to keep the grill temperature on low heat so that the chicken cooks properly.
  • Let it grill for an hour time, until it is thoroughly cooked. Keep turning and basting the drumsticks with any of your favourite BBQ sauce.
  • Griil it until it is perfectly cooked, and make sure you do not burn it. You can test if it is nicely cooked by piercing it with a fork at the thickest portion of the drumstick. Once done, Serve it hot.

Luv,
Mona

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