spring barbecue: hoisin ribs, artichoke dip and grilled brie - gas grill with cast iron grates

There is no reason for a small living space to give up the grill.
If you even have a small terrace or deck, there is plenty of room outside to cook.
BBQ is a quick way to have dinner that gives a fantastic smoky flavor and a delicious burnt edge, and your warm BBQ can even be called an appetizer and dessert service --
Try to "bake" a sticky, cheesy dip in a cast iron frying pan, bake pizza quickly, eat a crispy bottom crust, or bake a thick slice of pound cake until burnt
Mark to the top with berries and whipped cream, strawberry shortbread-style.
Everyone likes to eat a sticky, cheesy baked dip sauce
And there is no need to open the oven.
In a small-
Medium cast iron frying pan, placed directly on the grill.
When you warm up for the main event, or while cooking for dinner, heat it aside.
1 tablespoon of butter 1 small onion, chopped 1 jar or Thistle heart (about 1 cup)
1 cup/4 cups (whipping)
Cream or sour cream 2 cups of ground Jarlsberg or Goudasalt and pepper to make small-
Medium cast iron frying pan-
Add a little oil and butter to the heat.
Fried onion 4-
5 minutes until soft, began to caramel.
Add artichokes, cook for a few minutes, heat and remove excess moisture.
Add mayonnaise, cream, and almost all the ground cheese, and sprinkle it with about half a cup.
Season with salt and pepper and stir well.
Sprinkle the rest of the cheese on it.
Put on the back or side of the preheated grill-
This is a good thing when other food is cooking
Cover the lid for a few minutes and cook until the cheese is sparkling and the edges are golden.
Just dip in a biscuit or a hard crust. Serves 4-6. If you pre-
Cook the ribs low and slow in the oven and they turn into autumnoff-the-
The bones softened a few minutes before staying on the grill.
Bonus: They can be ready in advance and they can do it as long as you are ready.
Pork salt and pepper from 1 to 2 shelves: 1/4 cup soy sauce 1/4 cup brown sugar 2 tbsp seafood sauce 2 tbsp ketchup1 tbsp rice vinegar or lime or lemon juice sesame oil (1 teaspoon)optional)
Sesame and/or coriander for decoration (optional)
To pre-cook the spareribs, place the spareribs on the paneled baking tray, sprinkle with salt and pepper, cover tightly with foil and bake for 2 hours at 300 F. (
If you want, when they come out of the oven, pour out the fat and put it in a baked potato or start the soup or stew. )
At the same time, stir all the sauces together.
If you like, pre-
The cooked spareribs can be cooled and then refrigerated and packed well for up to 3 days, as does the sauce.
Preheat the grill to medium strength when you are ready for a barbecuehigh.
Apply the ribs with sauce and grill 5-
For 10 minutes, brush it again with more sauce until it is black and sticky and heated thoroughly.
You can sprinkle sesame seeds and add fresh coriander if you like.
About 3 each.
There's nothing simpler than throwing Brie wrapped around the crust on a grill to scorch.
There are marks outside and melty inside.
Stick to the use of smaller wheels, which are easier to handle once heated through.
Brieolive oil on 1 small wheel for brushing your teeth (optional)
Salt and freshly ground black pepper, apricot or apple jam or wrap to open the Brie, lightly brush it over with olive oil and sprinkle with salt and pepper if you like.
Place a few minutes on the preheated grill and turn once (
Thin metal spatula works well in this regard)
Until it's char-
Marked outside and felt soft, so you know it melted a little inside.
Before eating with cookies, transfer to the plate and top with jam or jam. Serves 6.