Barbecued Salted Cod

We like to grill a whole fish per person, head on, 2/3 pounds, for dinner and leftover fish bouillion, like pompano, butterfish or tilapia. Rubbed inside with soy sauce, barbecued with a slice of lemon inside. These bony fishes grill well, flakey and juicy without oily taste, on the barbecue, cook in minutes, with a hint of smoke. Leftover grates, bones, skin and heads are saved to make delicious fishbroth for freezing.Served with black bean and tomato sweet and sour lemon onion salad side dish, fresh pickled kimchi and fresh rhubarb dessert.

Typically Salmon is done on a cedar plank here in the Pacific North West, but I decided to mix it up a little and add some ideas I got from a fisherman in the African country of Gabon.

great summer food

It tastes amazing but be prepared because it does take a long time to cook if you want the meat to be falling off the bone when you pick a rib up.

I don't know what to cook for dinner, and it's just this that comes to mind. I use my barbeque sauce to marinate the tilapia (lazy mode cooking😅🤭) and broil it and just ready. Easy and simple is the perfect food when I am in the lazy mode to cook 😁.Recipe by @Simple_Woman23#tilapia #barbeque #panggang #easy #simple for #dinner #lazy #mode to #cook #12plates #cookpad #cookpadcommunity #cookpadcommunity_USA #cookpadcommunity_Indonesia

Pretty simple, and fast. I serve it over rice pilaf.

I've been told by a lot of people that they find skewering shrimp pretty challenging. Although this is a method came up on my own, it still works, so I'm sharing it here.This method works with both frozen and fresh shrimp.If you want to enjoy your freshly caught shrimp cooked rare, cook them for just a while longer after they've changed color. To enjoy frozen shrimp (and well-done fresh shrimp), you should cook them through all the way until the tail and antennae start to crisp and blacken a little. If you cook them through well enough, you won't have to remove the heads. Since they're quite crunchy, they're delicious to bite into. Just be careful of the pointed areas. For salt-grilled shrimp. Recipe by Ebizou

I love fish and especially when it's barbequed! This is pacu, and sometimes we skin it but in cases like this we simply cut it up and fire up the grill.

This recipe, you can apply to pork, chicken, beef based on your choice

Perfect for a summer's day..Super easy!

My dad was a chef and used to make this all the time when I was younger and I loved it now I make it all the time

Great dish for summer if you like your squid. Ingredients are measured for 1 person, change amounts for how many you are cooking for. You can also prepare these as an appetizer by grilling them then cutting into large chunks and place them on a cocktail stick.

I made this on the barbecue as an appetizer.

I am one of those people who always forget to unthaw my meat but this problem was solved when I got my crockpot. This recipe is one of many that are perfect for when you have one of those days!

Everyone has a rib recipe, this is for those who are looking to make it for the first time. Guaranteed to be tender, juicy, and fall off the bone.

This is what I made for my fiancée today. The pork bellies should be slightly charred around the edges and the fat crispy.

I wanted to make a festive looking dish using cheap thinly sliced pork offcuts. So I combined them with potatoes, and flavored it all with a ketchup based barbeque sauce, which everyone in my family loves.If you use very thinly sliced pork offcuts, it will taste like beef stew.If you use lean pork that's sliced more thickly, it will be more voluminous, which men like.Add some mushrooms if you have them in your refrigerator to make the dish even more extravagant. Recipe by pakira555

I made it for lunch at the office. I aimed for something that could be made with just a few ingredients that are inexpensive but tasty!The most important thing is to cut the muscle fibers. The other important thing is to marinate the meat in oil.And then just season lightly with Krazy Salt.Before you put the meat in the frying pan, heat the pan until it's smoking lightly. This burns off any impurities in the pan and prevents the beef from getting any unnecessary burns. Recipe by Peni-da

I always end up with a lot of shoulders after season,friends give me theirs an such,this is a good way to enjoy them all year long

My mothers/my tweaked recipe! It's perfect for a weekend BBQ!

A very suitable recipe to share with family and friends in these special holidays for all of us.Before preparing them I had the impression that the pork ribs were one of those dishes that should only be in the hands of people with a lot of experience in the kitchen, that was in the past after preparing them for the first time, I discovered that the only thing that It needs is time to cook. 95% of the total time of preparation of the recipe is inside the oven because they are cooked at a very low temperature.Wraping them in aluminum foil and cooking them slowly along with the sugar and seasonings are the secrets of an unparalleled flavor and that the meat is easily detached from the bone. Once you prepare it, i know it will not be the last time you do.I hope all of you enjoy a beautiful Thanksgiving day ❤

My family devours these ribs every time I make them. I have considered putting some garlic in with the rub, but have yet to actually try it.

this is my own brine recipe. you can add whatever you want to the brine for your own flavor combo, just as long as the basic brine ingredients (water and salt) are present. The beef stock adds just the right ammount of salt for my taste!

The first time I got this beef, I wasn’t sure how to approach it. I just knew that it looked good. I cooked it in a cast iron skillet on the stove and then put it in the oven. This time, I tried it on the grill. I really enjoyed the smokiness of the grill.

I used a sous vide and a charcoal grill. At least 4 hours in the sous vide and about 15 minutes on the grill.

A delicious recipe full of color.

I am 8 years old and I have made this sandwich for my parents☺

Marinading