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Copyright © 2014 Johan van Wyk, Time to Cook & Afrikaanse Resepte. All rights reserved.
No part of this publication, except for brief excerpts for purpose of review, may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanicals, photocopying, recording, or otherwise without the prior written permission of the publisher.
Digitally published by Johan van Wyk
When we were living in Malawi we did quite a lot of outdoor cooking so I started collecting these recipes. We spent 6 wonderful years there and the country has etched an indelible mark in our hearts.
Carlsberg Barbecue Sauce 4
Honey Spiced BBQ Basting Sauce 5
Jack Daniel's Grilling Sauce 6
Watermelon Barbecue Sauce 7
Chikwawa BBQ Sauce 8
Molasses Orange Basting Sauce 9
Monkey Bay BBQ Rub 10
Malawian Chili Paste 11
Nkhata Bay Pork Rub 12
Golden Barbecued Chicken 13
Cinnamon Honey Wings 14
Barbecued Orange Chicken 15
Grilled Lime Chicken 16
Zomba Barbecue Ribs 17
Chikwawa−Style Barbecued Ribs 18
Baby Back Ribs With Mustard Sauce 19
Grilled Leek And Sweet Pepper 20
Mediterranean Grilled Vegetables 21
Prawns On The Braai 22
Grilled Chambo (Freshwater Bream) 23
BBQ Chuck Roast 24
Klipdrift Steak 25
Nkhoma Style Pork Shoulder Steaks 26
Nkopola Rib Eye Steak 27
Oven BBQ Ribs 28
Garlic Chicken Sosaties (kebabs) 29
Jen’s Burgers 30
Nkhuku (Chicken) Marinade 31
Chinanazi Nyama Chokoma 32
(Pineapple Baby Back Ribs) 32
Carlsberg Barbecue Sauce
1 cup Prepared barbecue sauce
1cup tomato sauce
2/3 cup Car lsberg lager
1/4 cup Honey or Molasses
2 tablespoons lemon juice
2 tablespoons Red wine vinegar
2 tablespoons Hot English mustard
1 tablespoon Worcestershire sauce
1 teaspoon Hot pepper sauce
1/2 teaspoon Pepper
2 Garlic cloves, minced
2 Onions, finely chopped
In large bowl, combine barbecue sauce, tomato sauce , beer, honey, lemon juice, vinegar, mustard, Worcestershire sauce, hot pepper sauce, pepper, garlic and onions. Place food in marinade and let stand at room tepmerature for up to 2 hours or in refrigerator overnight. When ready to cook, remove food and place marinade in saucepan and cook for 10 minutes or until thickened. Use as sauce for basting or serving with cooked food.
Honey Spiced BBQ Basting Sauce
1 1/4 Cup tomato sauce
2/3 Cup Salad oil
3/4 Cup Vinegar
5 Tablespoons Worcestershire sauce
1 Cup Honey
2 Tablespoon Dry mustard
3 Teaspoon Ginger, fresh grated
1 Lemon, sliced thinly
3 Tablespoons Butter
Combine all ingredients in a saucepan and heat to blend together. Remove lemon before basting.
Jack Daniel's Grilling Sauce
1/2 cup pineapple juice
3 tablespoons soy sauce
1−1/2 teaspoon garlic powder
1/4 cup Jack Daniel's Whiskey
Combine all ingredients and mix well. Dip meat in sauce and place on grill over hot coals. When meat is turned, brush with sauce. Grill to desired degree of doneness. Just before meat is removed from grill, brush again with sauce.
Watermelon Barbecue Sauce
3 kg Seedless Watermelon , peeled
1 cup Tomato Paste
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
2 Cups Firmly packed brown sugar
1/2 Cup Sweet Sherry (OBS)
2 Teaspoons Lemon juice
1 Teaspoon Liquid smoke (any flavour)
Cut the melon into pieces and place in a saucepan. Cook it uncovered over medium heat until the melon is the consistency of applesauce (approximately 2−3 hours). Stir it occasionally. Add remaining ingredients. Simmer uncovered over low heat for 2 hours. Allow to cool to room temperature before using.
Chikwawa BBQ Sauce
1 Cup tomato sauce
1/2 Cup Vinegar
1/4 Cup Worcestershire sauce
2 Cup s Water
1 Onion, chopped
1/2 Cup Brown sugar
1 Teaspoon Celery seed
1/2 Teaspoon Salt
Combine ingredients in small saucepan and bring to boil. Simmer until reduced to thick sauce, stirring occasionally.
Molasses Orange Basting Sauce
1 Can Tomato soup, condensed (10 3/4 Ounce)
1 Can Tomato juice , 8 Ounce can
1/2 Cup Molasses, light
1/2 Cup Brown sugar, packed
1/4 Cup Vegetable oil
1 Tablespoon Minced onion, instant
1 Tablespoon celery salt
1 Tablespoon Dry mustard
1 Tablespoon Worcestershire sauce
1 Tablespoon Orange peel, zested
1−1/2 Teaspoon Paprika
1/2 Teaspoon black Pepper
1/4 Teaspoon Garlic powder
In a saucepan, combine all ingredients. Bring to a boil; reduce heat and simmer uncovered fo 20 minutes. Use to baste beef or poultry last 15 minutes of grilling.
Monkey Bay BBQ Rub
2 tablespoons salt
2 tablespoons white sugar
2 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons freshly ground black pepper
1 tablespoon cayenne pepper 1/4 cup paprika
Combine all ingredients in a small bowl and mix well; use as a dry rub on beef, chicken, lamb or pork.
Malawian Chili Paste
1 Lemon (and zest)
1 Lime (and zest)
1 orange (and zest)
2 green chili s , or more to taste
5 garlic cloves (finely crushed)
3 tablespoons chili powder
1 tablespoon olive oil
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
Mix 1/2 teaspoon of each fruit zest and all the juices with other ingredients. Add more spices if desired. Let stand at least 30 minutes before using (should thicken).
Nkhata Bay Pork Rub
1/2 cup brown sugar
1/4 cup paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon chili powder
3/4 tablespoon garlic powder
3/4 tablespoon onion powder
1 teaspoon cayenne pepper
Mix all ingredients together and store in an air tight container.
Golden Barbecued Chicken
4 skinless chicken thighs
3 tablespoons golden syrup
3 tablespoons chili sauce
1 tablespoon apple cider vinegar
1 tablespoon canola oil
2 teaspoon Dijon mustard
Preheat grill. Combine syrup, chili sauce, vinegar and mustard together in a saucepan. Let simmer for 5 minutes.
Brush chicken with the oil and season with salt and pepper.
Place chicken on grill and cook for 10−15 minutes or until fork tender. Turn occasionally and brush generously with sauce in the last few minutes before they are done.
Cinnamon Honey Wings
1 kg Chicken wings
4 each Garlic cloves, chopped
1/4 cup Olive oil
2 tablespoons Soy sauce
1/4 cup rice Vinegar
1/4 cup Honey
1−1/2 teaspoons ground Cinnamon
1 teaspoon Thyme
1/2 teaspoon ground Ginger
1/2 teaspoon Mustard, dry
Mix all ingredients in a plastic bag then marinade for 2 hours. Prepare fire in grill. Cook wings on the grill for about 10 minutes on one side, then turn and baste with the marinade. Continue cooking 10 minutes or until done. Serve immediately or refrigerate until needed.
Barbecued Orange Chicken
1 kg chicken portions
1/4 cup vegetable oil
1/4 cup orange juice concentrate
1/2 cup white wine vinegar
1/4 cup tomato paste
1 orange zest, removed with grater, orange slices reserved for salad
1 large, ripe tomato
1 orange, sectioned (without rind, see above)
2 scallions, chopped
1 Tablespoon vegetable oil
1 Tablespoon white wine vinegar
1/8 Teaspoon salt
1/8 Teaspoon pepper
Prepare grill; heat coals. In medium bowl, mix together all sauce ingredients until smooth. Place chicken on grill away from center heat, skin−side−down; cook 15 minutes. Turn chicken and grill for 10 additional minutes. Brush chicken pieces with sauce and turn occasionally; cooking for additional 10 minutes. Cut tomato into wedges and place in medium bowl. Use sharp paring knife to cut out white pith off orange. Remove orange sections and add them to tomato. Sprinkle with oil, vinegar and scallions; toss. Season with salt and pepper and toss again.
Grilled Lime Chicken
1-1/4kg Chicken breasts; boneless, skinless
1 cup lime juice
1 tablespoon Honey
3/4 cup Water
1/2 teaspoon Fresh ground black pepper
1/2 teaspoon Ground thyme
2 tablespoons Vegetable oil
1 tablespoon Fresh ginger; peel ed and grated
Combine all ingredients except chicken in blender or food processor. Process until well combined. Pour over chicken. Cover and let marinate in the refrigerator overnight. Grill over hot coals, turning once, until done.
Zomba Barbecue Ribs
2 slabs baby back ribs, or spareribs
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon pepper
1 cup Apple Wood Chips
barbecue sauce (recipe below)
Preheat oven to 210 C . Rub cinnamon, cloves and pepper into both sides of ribs. Place ribs on wire rack on baking pan. Bake for 3 hours until tender.
Soak wood chips in water for 30 minutes. Prepare grill. Place apple wood chips directly in the center of hot barbecue coals. Baste ribs and place on grill above wood chips. Cover, grill and cook for 10 minutes. Turn ribs, baste again and cook another 10 minutes or until ribs are browned but still moist.
2−15 oz. cans tomato sauce
1/2 cup molasses
10 cloves garlic
2 tablespoons dry mustard fresh ground pepper
1/4 teaspoon hot pepper flakes
1/2 cup red wine vinegar
Combine all ingredients except vinegar in saucepan. Simmer, covered, on low heat for 1 hour, stirring occasionally. Add vinegar to taste and simmer for another 15 minutes. Chill at least 24 hours, or until ready to use.
Chikwawa −Style Barbecued Ribs
1.5 kg baby back ribs
2 Teaspoon Salt
2 Teaspoon Coarse ground black pepper
Apple Juice for Basting
1 Cup Red wine vinegar
2 Cup s Onion, chopped
2 Garlic, cloves, minced
1/4 Cup Mustard, yellow prepared
1/2 Cup Brown sugar, packed
2 Cup s tomato sauce
2 Lemons, thinly sliced
1 Teaspoon Louisiana hot sauce
Trim as much fat as possible from ribs. On bone side, work knife tip beneath membrane that covers bone until finger tips can be worked beneath rack membrane, loosening enough to get firm grip. Then peel membrane off rack. With paring knife, scrape any fat away from bone.
Sprinkle ribs on both sides with even, light coating of salt and pepper. Place ribs, bone−side−down on grill. Grill over low fire 1 1/2 hours, turning every 15 to 20 minutes, replenishing fire as necessary. Baste with apple juice at every turn during first half of cooking period either by brushing on, or simply spraying apple juice from spray bottle. If smoking with indirect heat, turn at 1 hour intervals, cooking 4 to 6 hours.
Combine vinegar, onion, garlic, mustard, sugar and hot sauce in blender. Blend until smooth. Place in saucepan and add tomato sauce . Simmer 20 minutes. Add lemon slices. Stir occasionally to keep from sticking. Use sauce as frequent baste for last half of cooking period, whether grilling or smoking, being careful not to burn ribs. Serve remaining sauce on side.
Baby Back Ribs With Mustard Sauce
1/3 cup Brown sugar
1/4 cup Onion, finely chopped
1/4 cup Vinegar
1/4 cup Mild Mustard
1/2 teaspoon Celery seed
1/4 teaspoon Garlic powder
2 kg Pork spareribs, or pork loin ribs, cut into pieces
For sauce, in a saucepan combine brown sugar, onion, vinegar, mustard, celery seed and garlic powder. Bring to boiling, stirring till sugar dissolves. Preheat grill. Adjust heat for indirect cooking. Place ribs
on grill rack over medium heat. Cover and grill for 1 1/4 to 1 1/2 hours or till ribs are tender and no pink remains. Brush occasionally with sauce the last 15 minutes of grilling.
Grilled Leek And Sweet Pepper
2 medium leeks, green tops trimmed, split up to the root ends, cleaned
1 Tablespoon olive oil
1 large red bell pepper
1 large yellow bell pepper
4 Tablespoon unsalted butter
1 large clove, garlic, minced fine
1/3 cup dry vermouth
salt and freshly ground pepper to taste
12 oz. fresh fettuccine
1 Tablespoon fresh thyme leaves
Prepare a medium−hot fire. Coat the leeks with olive oil. Place the leeks and peppers on the cooking grid directly over the fire.
Grill, turning as needed, until leeks are tender and golden brown, about 10−12 minutes, and skin of peppers is charred, about 15 minutes. Remove the leeks from grill and let cool. Remove the peppers from the grill and place in a paper or plastic bag and seal; set aside and allow to steam.
When cool, trim root ends from leeks, then cut into thin strips. Peel and seed bell peppers and cut into thin strips.
Meanwhile, heat a large pot of water to boiling.
Heat butter in a large skillet over medium heat. Add garlic and cook, stirring frequently, until pale golden. Add vermouth, and reduce to syrupy consistency. Stir in leeks and peppers and season with salt and pepper.
Add Salt to the boiling water, add pasta, and cook until tender but still firm to the bite. Drain thoroughly, add to skillet and toss well. Sprinkle with thyme and serve hot.
Mediterranean Grilled Vegetables
500 g Large onion
500 g Red bell pepper
500 g Green bell pepper
500 g Yellow squash
500 g Zucchini squash
1 cup Olive oil
1/3 cup Italian seasoning
Peel onions and cut top−to−bottom in large wedges. Cut tops from bell peppers, remove core, and cut in large top−to−bottom pieces. Trim ends from squash and cut in diagonal rounds, about 12 mm thick. Toss all vegetables in a large bowl with olive oil and seasoning, breaking up the onion wedges somewhat. Place in a single layer on a very hot grill (watch out for the flare−ups!) and grill, turning occasionally, until peppers are slightly charred and veggies are tender (about 5 minutes).
Serve immediately. These are also good refrigerated, then microwaved to reheat.
Prawns On The Braai
12 Giant Prawns, shelled, deveined and with tails intact
1/4 cup Butter
1 cup Orange juice (freshly, squeezed)
2 tablespoons Sherry
1 teaspoon Orange Zest (grated)
2 each Green onions, tops and white
1 teaspoon Ginger root, (freshly grated)
Soak a dozen long wooden skewers in water for 30 minutes. Then push skewers through prawns, lengthwise, from head to tail with only 1 to a skewer. Combine all ingredients in saucepan and cook over medium to low heat, stirring, until butter is completely melted. Dip skewered prawns in the orange sauce and position on oiled grill rack about 4 inches above the coals. Baste liberally with sauce and grill for 2 minutes. Turn the prawn s over and baste again, cooking for another 2 minutes. Smaller prawn s will be done at this point, but continue basting and turning larger prawn s until they are pink and cooked through. Remove from heat immediately when done, as they will get tough if overcooked. Use any remaining sauce for a dip.
Grilled Chambo (Freshwater Bream)
1/4 cup orange juice
2 Tablespoons soy sauce
2 Tablespoons tomato sauce
2 Tablespoons vegetable oil
2 Tablespoons fresh parsley or 1 Tbsp dried parsley, chopped
1 Tablespoon fresh lemon juice
1/2 Teaspoon oregano
1/2 Teaspoon pepper
1 clove garlic, minced
4 chambo fillets
Combine orange juice, soy sauce, tomato sauce , oil, parsley, lemon juice, oregano, pepper and garlic in a small bowl. Brush the mixture evenly on the steaks, refrigerate.
Brush the grill lightly with oil. Light the coals or gas grill for a medium fire. Place the steaks on the grill rack and cook turning once, about 5 to 6 minutes per side, or until the steaks flake when tested with a fork.
BBQ Chuck Roast
2 kg chuck roast, Cut 50mm thick
2 teaspoons Meat tenderizer
3 each Green onions, chopped
1 each Garlic clove
1/4 each Green Pepper (diced)
2 each Stalks Celery, diced
1/2 teaspoon Oregano
1/2 teaspoon Rosemary 1 dash Cayenne
1 tablespoon Worcestershire sauce
3/4 cup Red wine (Cabernet Sovenoir or Merlot)
3 tablespoons Peanut oil
Slash fat edges. Sprinkle both sides of roast evenly with meat tenderizer. Pierce meat deeply all over with fork.
Place in shallow dish and top with green onions, garlic, green pepper, celery, oregano, rosemary and cayenne.
Combine worcestershire, burgundy and oil and pour over meat. Refrigerate overnight, turning meat several times, each time spooning the chopped ingredients over top again.
Sear both sides over glowing coals. Raise grill and continue cooking, having meat about six inches from heat, until done as desired. Allow from 50 to 60 minues for total cooking time. Brush frequently during cooking with any remaining marinade.
3 or 4 sirloin steaks
1 teaspoon. sugar
1/4 cup b randy
2 tablespoons soy sauce
2 tablespoons water
1 garlic clove, crushed
Mix all ingredients together, place in ziplock bag and marinate steak 4 hours or over night. Prepare grill for a hot fire. Grill steak to desired doneness. This recipe is good with any other cut of steak as well.
Nkhoma Style Pork Shoulder Steaks
1−1/2 tablespoons paprika
1 tablespoon ground coriander
1 tablespoon finely grated lemon zest (zest from 1 lemon)
1 tablespoon dried marjoram
2 teaspoons garlic powder
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon caraway seeds, crushed
8 boneless pork shoulder steaks, cut 20 mm thick
In a small bowl combine paprika, coriander, lemon zest, marjoram, garlic powder, salt, pepper, cumin, caraway seeds, and cinnamon. Rub herb mixture on both sides of steaks, pressing into surface.
Place steaks in center of cooking grate. Grill 10 minutes for medium or 12 to 14 minutes for well−done, turning once halfway through grilling time.
Nkopola Rib Eye Steak
1/2 cup soy sauce
1/4 cup maple syrup
6 cloves garlic, minced
1 tablespoon grated fresh ginger
1 teaspoon mustard powder
1/2 teaspoon sesame oil
1/4 teaspoon Tabasco sauce
1/2 cup milk stout
4 beef rib eye steaks
In a medium size mixing bowl, combine soy sauce, syrup, chopped garlic, grated ginger root, sesame oil, Tabasco sauce, and mix well to blend. Now add beer and stir lightly to mix.
Prepare steaks by scoring any fatty outside areas on steak with a knife, (this prevents the steaks from curling when barbecuing). Place steaks in a casserole dish and pour marinade over. Using a fork, punch holes in steaks so that the marinade penetrates into the steaks. Turn steaks over and repeat punching holes.
Cover with clear wrap or foil and let marinate in the refrigerator for at least 1 hour or longer. You can also refrigerate and marinate overnight.
Prepare and preheat barbecue to high heat. Place steaks directly on grill and sear one side for about 15 seconds. Turn steaks over and cook for about 5 minutes, then turn over and cook for another 5 minutes for medium−rare, depending on thickness. Test for doneness by cutting into the middle of the steak.
Oven BBQ Ribs
1.5 kg pork back ribs
1 (8 ounce) jar honey
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon garlic powder
2 tablespoons Aro mat Seasoning
1/2 teaspoon onion powder
1/4 teaspoon celery salt
1/2 cup dark brown sugar
1/4 teaspoon fresh ground pepper
1 medium onion, grated or finely chopped
12 ounces barbecue sauce
1/4 cup white sugar
Place all ingredients together in large roasting pan. Cut ribs apart for easier serving. Mix together making sure to coat all ribs with the paste. Spread ribs out evenly on bottom of pan. Cover lightly with foil. Bake at 190 C for approximately 1 hour, turning or stirring occasionally.
Garlic Chicken Sosaties (kebabs)
4 boneless skinless chicken breast halves
1 cup salsa of your choice
2 tablespoons vegetable oil
1 tablespoon lime juice
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon salt
Place each chicken breast between 2 pieces of plastic wrap. Flatten chicken to 6 mm thickness, using a meat mallet; cut into 25 mm cube s. Place in a shallow container. Combine next 7 ingredients, mixing well. Pour over chicken; cover and chill 1−2 hours.
Thread chicken onto skewers; cook over hot coals 6−8 minutes or until done, turning occasionally and basting with remaining marinade. Serve with additional salsa.
1 kg ground beef
1 cup soft breadcrumbs
3/4 cup Red wine
1 (4 ounce) can sliced mushrooms, drained
2 teaspoons onion salt
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon pepper 8 hamburger buns
Mix together first 9 ingredients. Shape into patties. (About 8)
Broil or grill about 100 mm from heat 5 minutes on each side, or until desired degree of doneness. Serve on hamburger buns with sliced tomatoes and onions.
Nkhuku ( Chicken ) Marinade
1/4 cup apple cider vinegar
3 tablespoons prepared coarse−ground mustard
3 cloves garlic, peeled and minced
1 lime, juiced
1/2 lemon, juiced
1 1/2 teaspoons salt
6 tablespoons olive oil
ground black pepper to taste
6 boneless, skinless chicken breast halves
In a large, nonreactive container, thoroughly mix cider vinegar, whole grain mustard, garlic, lime juice, lemon juice, brown sugar, and salt. Whisk in olive oil and pepper. Place chicken in the mixture. Cover, and marinate chicken in the refrigerator 8 hours, or overnight. Preheat an outdoor grill for high heat, and lightly oil grate. Place chicken on the prepared grill, and cook 10 minutes per side, until no longer pink and juices run clear. Discard remaining marinade.
Chinanazi N yama C hokoma
(Pineapple Baby Back Ribs )
3 cups pineapple juice
1 1/2 cups brown sugar
1 1/2 tablespoons mustard powder
1/3 cup tomato sauce
1/3 cup red wine vinegar
1 1/2 tablespoons fresh lemon juice
2 tablespoons soy sauce
2 teaspoons ground ginger
4 cloves garlic, minced
1/2 teaspoon cayenne pepper
1 slab baby back pork ribs
1 (12 ounce) bottle barbecue sauce
In a large glass bowl or dish, stir together the pineapple juice,
brown sugar, mustard powder, tomato sauce , red wine vinegar, lemon juice and soy sauce. Mix in the cloves, ginger, garlic and cayenne pepper. Cut ribs into serving size pieces and place into the marinade. Cover and refrigerate, turning occasionally, for 8 hours or overnight. Preheat oven the oven to 140C . Place ribs into a 9x13 inch baking dish, and cover with marinade. Cook for 1 1/2 hours, turning occasionally to ensure even cooking.
Preheat an outdoor grill to medium heat. Cook ribs on the grill for about 15 to 20 minutes, basting with barbecue sauce, and turning frequently
32 and marinate overnight.
Nkhuku ( Chic