Over-35 Grill'in

Thought it would be nice to share some BBQ recipes since good eat’in is one the primary reasons we lift. I like quick and easy BBQ but you can’t beat an all day slow cook.
Homemade/customized recipes would be cool. Here’s one of mine.

Blackened Tilapia with Cucumber Sauce.

Prep and cook time approx. 30 min.

Tilapia Fillets - Any kind of fish for that matter. Tilapia is pretty cheap and cooks up light and tender.
Blackened Seasoning - Personal taste. I’ve tried several varieties and like Paul Prudhomme the best.
Plain Yogurt
Fresh Mint

Heat grill to 450+
Place oiled cast iron skillet on grill and heat to grill temp.

Rinse and dry fillets - Place on wax paper
Melt Margarine and liberally coat fillets
Sprinkle blackened seasoning on fillets to taste - I cover the fish with seasoning, but I like it really hot.

Cucumber Sauce:
Mince 1 cucumber
Mince sprig of mint
Mix or blend cucumber and mint in 2 cups of yogurt
Add 2 Tbls honey and blend

When skillet is ready, add fillets. There will be a lot of smoke so its best to do this outdoors vs stove top grill. The margarine will aid in keeping the fish from sticking.
Cook 2-3 minutes per side depending on thickness.

Remove and cover fish with sauce if desired.

Compliment with your favorite Chardonnay, Savignon Blanc, Barley Pop, or Ice Tea.
I’ll remember to take a photo next time.

^^ looks damn good! I think ill try it.

[quote]bulldog9899 wrote:
^^ looks damn good! I think ill try it.[/quote]

A little gift for my friends here. Hope you like it spicy. The Kwuek sauce is for cutting the heat.

I’ll put up a Texas brisket recipe but I’d like to see some more BBQ from around the country first. I BBQ dang near every night.

tonight was baby backs on the grill though. Came out tender as can be. Little olive oil and kosher salt (I use this on nearly everything going on the grill). Put ribs on upper rack, top open, low heat for 1.5 hours. brush with favorite sauce, or make your own.

nice idea, I will contribute more later…

Simple, general purpose, cajun rub. Everyone in the family uses it. Best on beef but can be use on anything. Just rub it in the meat then grill.

2 Tbsp. paprika
2 Tbsp. cayenne pepper
1 Tbsp. black peppercorns, ground
2 cloves garlic, peeled and crushed
3 Tbsp. onion flakes
2 Tbsp. dry oregano

Pound all the ingredients together until you get a powdery consistency. we’ve got about 1/2 dozen mortar and pestles and they come in real handy for the poundin of ingredients.

OP, we all keep really old cast iron skillets just to make blacked dishs. Redfish is my favorite but getting hard to comeby. On a side note, one of my older brother has been in a couple of charity cooking events hosted by Pauly P in New Orleans after Hurricane Katrina. “He lose de weight, he gain the weight. Dat man do be lovin he own cookin.”

Got this recipe from a crazy Argentinian who is a buddy’s training partner. Happens most Sundays during the summer around here:

large piece of flank steak (tonight 1.75lbs)
pablano peppers
queso cheese

olive oil
kosher salt
crushed red pepper
other optional spices: garlic, cayenne, etc.

halve, de-seed and wash peppers.

brush peppers and meat with olive oil, kosher salt on all, additional spices on meat. throw on hot grill. Sear outside of steak, roast peppers. remove all to indirect heat, fill peppers with cheese until it melts then remove. cook steak to desired temp, remove, and cut along the grain.

can be served as is or wrapped in tortillas, tonight mine was wrapped in low-carb tortillas.


salt to taste
2 Tbsp. paprika
2 Tbsp. cayenne pepper
2 Tbsp. black peppercorns, ground
1 Tbsp white pepper
3 Tbsp garlic power
3 Tbsp. onion flakes
2 Tbsp. dry oregano
3 Tbsp yellow mustard


Tomato paste

mix to desired consistency.

Rub ribs down with vinigar and let them sit for a bit. Then add rub and let sit again. use sauce for basting starting when ribs are about half done.

This is also really good on boston butt.