GRILL your creation with precision and accuracy. Create autuentic BBQ cuisine that's juicy, tender and more flavorful
with the 18K BTU Infra-Q™ BBQ-Grill, all from your indoor kitchen.
Ingredients (Serves Four)
2 tablespoons cumin seeds
2 teaspoons cardamom seeds
1 teaspoon dried mint leaves
1 teaspoon black peppercorns
6 tablespoons olive oil
2 tablespoons minced fresh ginger
4 minced garlic cloves
1 4-lb butterflied leg of lamb
INSTRUCTIONS
1. Grind spices until fine, in a coffee grinder or by putting in a zip lock bag and rolling with a rolling pin. Add to olive oil, garlic and ginger. Mix well to form a nice paste. Rub mixture all over lamb. Then wrap in plastic and refrigerate 6 hours or overnight.
2. Brush barbecue with oil. On medium-high heat, grill lamb about 35 minutes for a deep pink (medium-rare);Let lamb rest 5 minutes before slicing. Garnish with cilantro and mint leaves, if desired.
Ingredients (Serves Four)
3 1/2 lbs whole chicken, cut into parts (6-8 pieces)
4 plump garlic cloves
4 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
2 tablespoons fresh rosemary, minced
2 tablespoons fresh thyme
1 teaspoon dried sage
1 teaspoon ground black pepper (or to taste)
INSTRUCTIONS
1. In a food processor or blender, mix the garlic, oil, and lemon juice/peel until smooth.
Pour into a bowl.
2. Add seasonings and stir to make a paste. Brush over chicken pieces, cover, and chill 6 hours or overnight; discard any excess marinade.
3. Preheat the barbecue to medium heat. Grill chicken 15 minutes; turn over and cook another 20-25 minutes or until fully cooked.
Ingredients (Serves Four)
½ cup chopped fresh basil
4 cloves garlic, minced
1 teaspoon Dijon mustard
½ teaspoon sea salt
3 tablespoons olive oil
2 yellow squash, cut into 3/4 inch rounds
3 small zucchini, cut into 3/4 inch rounds
2 large yellow bell peppers, cut into 1 1/2 inch chunks
8 cherry tomatoes
4 green onions
INSTRUCTIONS
1. In a large bowl, whisk together basil, garlic, sea salt, mustard, and oil.Add all the vegetables and toss well to coat. Let sit at room temperature for up to one hour.
2. Preheat the grill to medium/high. Reserving the marinade, take out vegetables and place onto skewers. Grill the green onions separately. Grill the vegetables, turning once, until slightly charred and tender, about 15 minutes. Brush with marinade from time to time.
3. Serve hot or at room temperature with a wilted green onion to garnish.
Ingredients (Serves Four)
1/2 cup soy sauce
1/3 cup dry sherry
3 tablespoons chopped fresh rosemary
2 tablespoons olive oil
Freshly ground pepper
2 garlic cloves, minced
1 2-pound flank steak
SAUCE:
1/3 cup mayonnaise (NOT “salad dressing” – full fat mayo!)
1 tablespoon prepared horseradish
6 chives, finely chopped
INSTRUCTIONS
1. Whisk all ingredients together and let sit, refrigerated, one hour or overnight if you want to make ahead. Test for heat and add additional horseradish, if desired.
2. To marinate the steak: Mix together first 6 ingredients in a measuring cup. Place steak in a baking dish or pie pan and poke with a fork. Pour sauce over, coating well. Cover and marinate overnight, turning occasionally.
3. Heat the barbecue to high. Remove steak from marinade and pat dry, reserving marinade for later. Season steak with generous amount of pepper. Meanwhile, pour marinade into small saucepan and boil a few minutes. Sear steak on both sides and grill about six minutes per side (for a rare, juicy steak), basting occasionally with marinade. Take steak off the grill to a cutting board and let rest 15 minutes. Cut steak across grain into thin slices and serve with sauce.
Ingredients (Serves Four)
2 stalks fresh rosemary, about 6 inches long
4 large fresh figs
4 chunks Manchego cheese
INSTRUCTIONS
1. Soak rosemary stalks in water at least 30 minutes, so they won’t burn on the barbecue.Putting a small slit in each fig, stuff in a wedge of Manchego cheese. Skewer onto rosemary stalks, keeping the cheese side up.
2. Roast the figs until the cheese is softened, about 2 minutes.
Ingredients (Serves Four)
1 tablespoon soy sauce
2 teaspoons rice wine
1 teaspoon 5 spice powder
2 teaspoons sesame oil
4 meaty pork chops, boneless
INSTRUCTIONS
1. In a bowl, mix together first four ingredients. Place pork chops in a zip loc bag and pour marinade over. Let sit 15 minutes while you preheat the grill to medium high.
2. Grill at least 4 minutes per side, or until pork is just pink but still juicy.
Ingredients (Serves Four)
4 game hens, backbones cut out but still whole
Juice of:
2 lemons
2 oranges
2 limes
¼ cup tequila
4 cloves minced garlic
¼ teaspoon red pepper flakes
¼ cup vegetable oil
INSTRUCTIONS
1. Make marinade of all ingredients; put game hens in a large glass bowl. Pour marinade over and let sit, covered in plastic wrap, refrigerated, overnight or up to two days.
2. Fire up the grill to medium high. Grill game hens about six minutes per side or until a thigh, pricked, has its juices run clear. Serve with salsa and tortillas.
Ingredients (Serves Four)
6 ears fresh corn, shucked
Vegetable oil
Salt and pepper
1 stick unsalted butter, softened
1 tablespoon cilantro, chopped finely
Juice of two limes
INSTRUCTIONS
1. With a potato masher or wooden spoon, mix cilantro and lime juice into butter until incorporated. Wrap butter in plastic; reshape into a log and refrigerate.
2. Heat grill to low. Brush each ear of corn with oil; salt and pepper. Grill 8 to 10 minutes, turning until charred all over and tender.
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