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Irresistible Grilling Tips You Need Now

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Irresistible Grilling Tips You Need Now

Orange Teriyaki Glaze (Recipe 1 of 11)

Ingredients

  • 5 Garlic Cloves, Peeled
  • 5 TBS Ginger, Sliced
  • 3 Cups/700ml Mushroom Broth
  • 3 TBS Brown Sugar
  • 2 TBS Rice Vinegar
  • 2 Oranges, the juice
  • 2 TBS Corn flour/Starch
  • 4 TBS water
  • 1 TBS White Peppercorns
  • 1 Cup Soy Sauce
  • 1 Chili and Jalapeno (optional)
  • 12cm Lemon Grass Stalk, bruised and chopped
  • 1 Star Anise

Instructions

  1. Prepare the Glaze:
    • Mix 2 TBS Corn flour/Starch with 4 TBS water and dissolve.
  2. Combine Ingredients:
    • Add all the ingredients (except the corn starch slurry) to a medium sauce pot.
  3. Cook the Glaze:
    • Slowly bring to a boil, stirring often.
    • Add corn starch slurry and mix.
    • Bring back to boil for 1 minute.
    • Lower to simmer for 5 minutes, then remove from heat.
  4. Strain and Store:
    • Strain the glaze.
    • Store in a squirt bottle or jars.

Golden Rice (Recipe 2 of 11)

Ingredients

  • 1 cup Basmati Rice
  • 2 Cups Water
  • ½ tsp turmeric
  • Pinch Salt flakes

Instructions

  1. Wash the Rice:
    • Wash the rice.
  2. Cook the Rice:
    • Add rice and water to a small sauce pot.
    • Bring to a boil on medium-high heat uncovered.
    • When boiling, lower to simmer.
    • Cover 90%, leaving room for steam to escape.
    • Cook for 5-8 minutes.
    • Check after 5 minutes, if no water drips when tilted, remove from heat and let rest.

Lions Mane Teriyaki Skewers (Recipe 3 of 11)

Ingredients

  • Lions Mane mushroom, sliced into two-finger size pieces
  • Orange Teriyaki Glaze (see recipe above)

Instructions

  1. Marinate the Mushrooms:
    • Marinate sliced Lions Mane in teriyaki glaze for at least 20 minutes.
  2. Prepare for Grilling:
    • Squish excess marinade and save for basting.
    • Skewer the marinated mushrooms.
  3. Grill the Skewers:
    • Grill and baste with reserved marinade.
    • Can also be pan seared and oven roasted.

Brown Oyster Mushrooms Skewers (Recipe 4 of 11)

Ingredients

  • 1 tsp veg Oil
  • 1 tsp Oil
  • 1 TBS Black Pepper
  • Pinch salt
  • Brown Oyster Mushrooms

Instructions

  1. Prepare the Mushrooms:
    • Separate mushroom petals into bowl.
  2. Season the Mushrooms:
    • Add oil and toss to coat well so seasonings have something to stick too.
    • Add pepper and salt and mix well to make sure each piece is covered.
  3. Skewer the Mushrooms

Shiitake Mushroom Skewers (Recipe 5 of 11)

Ingredients

  • 1 tsp sesame oil
  • 1 tsp smoked paprika
  • 1 tsp garlic granulated
  • Shiitake mushrooms

Instructions

  1. Prepare the Mushrooms:
    • In medium bowl add shiitake mushrooms
  2. Season the Mushrooms:
    • Add oil and toss to coat well so seasonings have something to stick too.
    • Add seasonings and mix together so each one is covered before skewering.
  3. Skewer the Mushrooms

Crimini Brown Mushroom Skewers (Recipe 6 of 11)

Ingredients

  • 1 tsp oil
  • 2 TBS BBQ Seasoning
  • Crimini Brown Mushrooms

Instructions

  1. Prepare the Mushrooms:
    • In medium bowl add mushrooms.
  2. Season the Mushrooms:
    • Add oil and seasoning and mix to coat each one before skewering.
  3. Skewer the Mushrooms

White Button Mushroom Skewers (Recipe 7 of 11)

Ingredients

  • 1 tsp Oil
  • 1 TBS Black pepper
  • 1 TBS Five-Spice
  • Pinch salt
  • White Button Mushrooms

Instructions

  1. Prepare the Mushrooms:
    • In medium bowl add mushrooms.
  2. Season the Mushrooms:
    • Add oil and seasoning and mix to coat each one before skewering.
  3. Skewer the Mushrooms

Brussels Sprouts and Radish Skewers (Recipe 8 of 11)

Ingredients

Brussels Sprouts:

  • Brussels Sprouts
  • 1 lemon (juice)
  • tsp sesame oil
  • Salt and Pepper

Radishes:

  • Radishes
  • A little oil to coat
  • Salt and pepper

Instructions

  1. Blanch the Vegetables:
    • In a medium pot of boiling water, blanch Brussels Sprouts and Radishes for 1 minute.
    • Remove and let drain and cool for a few minutes before adding marinade. Can use ice bath if preferred.
  2. Marinate the Brussels Sprouts:
    • Marinate Brussels Sprouts with lemon juice, sesame oil, salt and pepper
  3. Marinate the Radishes:
    • Coat radishes with a little oil, salt, and pepper
  4. Skewer the Vegetables
  5. Grill the Skewers:
    • Baste radishes while on the grill.

Grilled Pac Choi (Recipe 9 of 11)

Ingredients

  • Pac Choi
  • Oil
  • Salt and pepper

Instructions

  1. Blanch the Pac Choi:
    • Blanch/Quick poach in boiling water for 1 minute each (until green really pops).
  2. Season the Pac Choi:
    • Lather hands with oil to coat each one evenly.
    • Sprinkle with salt and pepper.
  3. Grill the Pac Choi.

Wok Veg Stir-Fry with White Sauce (Recipe 10 of 11)

Ingredients

  • 300g Snow Peas/ManGetOut
  • 10 ea. Baby Corn, cut in half
  • 1 leek, sliced
  • Pac Choi, Chopped
  • Splash of Teriyaki Glaze
  • 1 Tbs Corn Starch
  • 3 Tbs water

Instructions

  1. Prepare the Vegetables:
    • Combine snow peas, baby corn, leek, and chopped pac choi.
  2. Stir-fry the Vegetables:
    • Add all to a hot pan/wok and sauté – stir fry a few minutes until half way done
  3. Add the sauce
    • Combine cornstarch and water for a slurry and add to the vegetables
  4. Add Teriyaki Glaze:
    • Add a splash of teriyaki glaze.

Wicked Meaty BBQ Veg Fried Rice (Recipe 11 of 11)

Ingredients

  • 3 Cups Grilled mushrooms
  • 3 Cups Grilled Brussels Sprouts
  • 3 Cups Grilled Radishes
  • 3 Cups Golden Rice
  • 1 tbs oil

Instructions

  1. Stir-fry Mushrooms:
    • In a hot wok or pan add 1 tbs oil and stir fry the mushrooms.
  2. Add Vegetables and Rice:
    • Add the veg and rice and heat wicked fast, mixing together until done.

Video Description

All natural minimal ingredient BBQ Skewers and a variety of veggie dishes. W

https://dereksarno.com/

Lions Mane mushroom grow kits UK from @marvellousmushrooms

RECIPE:

5x Mushroom on the Grill

White Buttons, Crimini Browns (Baby Portobellos), Lions Mane, Shiitake and Brown Oyster

Orange Teriyaki Glaze

Gold Rice

Smokey Grilled Veg

Veg Stir Fry White Sauce

Wicked Meaty BBQ Veg Fried Rice

TERIYAKI GLAZE

5 Garlic Cloves, Peeled

5 TBS Ginger, Sliced

3 Cups/700ml Mushroom Broth

3 TBS Brown Sugar

2 TBS Rice Vinegar

2 Oranges, the juice

2 TBS Corn flour/Starch + 4 TBS water – mix and dissolve

1 TBS White Peppercorns

1 Cup Soy Sauce

1 Chili and Jalapeno (optional) Depends how spicy you like.

12cm Lemon Grass Stalk, bruised and chopped

1 Star Anise

*2 TBS Corn flour/Starch + 4 TBS water – mix and dissolve

Add all the things (except *) to medium sauce pot and slowly bring to boil, stirring often. Add corn starch slurry and mix, bring back to boil for 1 minute, lower to simmer for 5 minutes then remove from heat. Strain and store in squirt bottle or jars

GOLD RICE

1 cup Basmati Rice

2 Cups Water

½ tsp turmeric

Pinch Salt flakes

Wash rice, add to small sauce pot, add water, bring to boil on medium high heat uncovered. When boiling, lower to simmer, cover 90% leaving room for steam to escape, cook for 5-8 minutes. Check after 5, if no water drips when tilted – remove from heat and let rest.

LIONS MANE TERIYAKI SKEWERS:

Slice Lions mane into two-finger size pieces and marinate in teriyaki glaze for at least 20 minutes. Squish excess marinade and save for basting, skewer, grill and baste. Can also be pan seared and oven roasted.

*Basting liquid – teriyaki sauce, additionally I whisked in 2 TBS of veg oil and 1 TBS date syrup and pinch of black pepper.

BROWN OYSTER MUSHROOMS:

1 tsp veg Oil

1 tsp Oil

1 TBS Black Pepper

Pinch salt

Separate mushroom petals into bowl, add oil and toss to coat well so seasonings have something to stick too. Add pepper and salt and mix well to make sure each piece is covered. Skewer

SHIITAKE:

1 tsp sesame oil

1 tsp smoked paprika.

1 tsp garlic granulated.

In medium bowl add shiitake mushrooms, add oil and toss to coat well so seasonings have something to stick too. Add seasonings and mix together so each one is covered before skewering.

CRIMINI BROWN MUSHROOMS:

1 tsp oil

2 TBS BBQ Seasoning,

In medium bowl add mushrooms, oil and seasoning and mix to coat each one before skewering.

WHITE BUTTON:

1 tsp Oil

1 TBS Black pepper

1 TBS Five-Spice, pinch salt

In medium bowl add mushrooms, oil and seasoning and mix to coat each one before skewering.

VEG SKEWERS:

BRUSSELS SPROUTS | RADISH

In medium pot of boiling water, blanch Brussels Sprouts and Radishes for 1 minute, remove and let drain and cool for a few minutes before adding marinade. Can use ice bath of preferred.

- Brussels Sprouts: 1 lemon (juice), tsp sesame oil, Salt and Pepper

- Radishes: A little oil to coat & Salt and pepper. Baste while on the grill.

Grilled PAC CHOI:

Blanch/Quick poach in boiling water for 1 minute, each (until green really pops)

Brussels: Marinate with splash of each, fresh lemon, sesame oil, soy, sauce, black pepper

Skewer, save marinade for basting.

For Wok Veg:

300g Snow Peas/ManGetOut

10 ea. Baby Corn, cut in half

1 leek, sliced

Pac Choi. Chopped

Add all to a Hot pan/wok and sauté – stir fry a few minutes until half way done then add

Splash of Teriyaki Glaze

1 Tbs Corn Starch to 3 Tbs water mixed together for slurry

Wicked Meaty Stir Fry RICE:

3 Cups Grilled mushrooms

3 Cups Grilled Brussels Sprouts

3 Cups Grilled Radishes

3 Cups Golden Rice

In HoT Wok or pan add 1 tbs oil and stir fry the mushrooms, add the veg and rice and heat wicked fast mixing together until done.