These classic Barbeque recipes for Ribs, Pork Steaks and Lamb Chops all have a fresh, modern twist to them, and these are great ideas for any age range.

Barbeque Ribs

3 tbsp Ketchup

3 tbsp Worcester Sauce

3 tbsp Honey

2 tsp Mustard Powder

2 cloves crushed Garlic

Mix all the ingredients together, and leave to marinade on the ribs for at least half an hour. For indoor cooking, heat the oven to 200 C, and bake for forty minutes or for on a barbeque, Oven bake for the first thirty minutes, and then barbeque for the last ten minutes for the smoky taste.

Pork Kebabs

4 Pork Loin Steaks

1 Red Onion

2 Limes

2 Corn on the Cob

1 Can Pineapple Chunks

8 Bay Leaves

Olive Oil

Chilli Flakes

1.       Slice the Loin Steaks into pieces, and set aside.

2.       Cut the Onion and Limes into eight wedges, and the Corn on the Cob into eight rounds. Drain the Pineapple Can.

3.       Thread the ingredients onto eight skewers (if you’re using Wooden Skewers, soak in water for ten to fifteen minutes first), and brush with the Olive Oil, and sprinkle some Chilli Flakes on top.

4.       Cook on a medium grill or heat on a barbeque for six to eight minutes.

Greek Lamb Chops

1 tbsp Chopped Fresh Mint

4 tbsp Olive Oil

2 tbsp Lemon Juice

Salt and Pepper to taste

1.       Mix all the ingredients together, seasoning to taste.

2.       Marinade the chops for a maximum of two hours, turning every so often.

3.       Grill or Barbeque on a Medium heat for twelve to sixteen minutes, or until cooked to taste – basting on a regular basis.

Photo Courtesy of Accretion Disc

Ingredients:

• 2 cups Bisquick
• 1 1/3 cups milk
• 1 egg
• 2 tablespoons vegetable oil
• Cinnamon, to taste
•  2 x 29 ounce cans blackberry filling

What’s Next:

Line a 12-quart Dutch oven with heavy duty aluminum foil for easy clean-up. Place on bed of coals to preheat for 10-15 minutes. Mix all ingredients except for blackberries. Remove Dutch oven off of coals and pour in fruit, drain if needed.

Pour batter over top of fruit. Add cinnamon on top, if desired. Put lid on Dutch oven and place back on coals. When using charcoal, place about 8 pieces on bottom and 13-15 on top. Bake for about 45 minutes or until golden brown on top. Remove from coals and crack lid to allow it to cool.  Now go be the camping hero!

Eat well & Camp often!

Whether you’re camping or just need a good & easy salmon recipe at home, this Lemon-Lime Salmon recipe is right next to heavenly.  A perfect recipe when you don’t have too much time or you’re looking to be the campfire cooking champion, this yummy salmon will tickle everyone’s fancy.  Enjoy.

Ingredients: 

• 1 lemon
• 1 lime
• 1 teaspoon cumin
• 1 teaspoon garlic, minced
• 1 tablespoon olive oil
• 3 tablespoons butter
• 2 salmon steaks
• S & P, to taste

What’s Next:

Place salmon steaks on heavy duty aluminum foil. Grate lemon and lime into zest in a small bowl and set aside. Squeeze both lemon and lime over salmon steaks. Squeeze any remaining juice into the reserved bowl of lemon-lime zest.

Sprinkle salmon steaks with olive oil, salt, pepper, garlic, and cumin. Slice the remaining lemon and lime and lay over salmon. Mix butter and lemon-lime zest, take a spoonful and dab over each salmon steak. Fold the foil around the salmon steaks. Place foil salmon pouches on grill or open fire and cook until salmon flakes.  Cook until flakes with a fork, or about 15 minutes.

Eat well & Laugh often!