Category: Marinades

BBQ Bob's Smoked Teriyaki Stir Fry

BBQ Bob’s Smoked Teriyaki Stir Fry



  • One pound of diced smoked pork
  • One large sliced sweet onion
  • Three cups of snow peas
  • One chopped red pepper
  • Two stalks of chopped celery
  • Three Quarters cup of sugar
  • One cup of soy sauce
  • One tablespoon of black pepper
  • Three tablespoons of ginger
  • Two cloves of fresh garlic chopped
  • Quarter cup of olive oil 

Heat up a large skillet or wok and add oil.  Add onions and meat to sauté’ for 10 minutes on medium heat. 

Add soy sauce, sugar and remaining ingredients.  Simmer for 5 minutes and rest.

Serve over cooked white rice which cooks up best on a one cup of rice to two cups of water rate.  Simmer covered on low heat for 20 minutes.

Pair with a crisp Merlot or a nice hand crafted India Pale Ale.






Best Steak Marinade in Existence

Best Steak Marinade in Existence

This Steak Marinade recipe was sent to us by our buddy, Rob Russell, of Ace of Hearts BBQ Specialities, of Kansas City, MO.  He says it’s the best ever, But he can’t remember who sent it to him!  Anyway, if anyone knows good steak marinades, it would be Rob, who sells The Good One smoker and grill


  • 1/3 cup soy sauce
  • 1/2 cup olive oil
  • 1/3 cup fresh lemon juice
  • 1/4 cup Worcestershire sauce
  • 1 1/2 Tablespoons garlic powder
  • 3 Tablespoons dried basil
  • 1 1/2 Tablespoons dried parsley flakes
  • 1 teaspoon ground white pepper
  • 1/4 teaspoon hot pepper sauce (optional)
  • 1 teaspoon dried minced garlic (optional)


How to Grill Lamb Chops

How to Grill Lamb Chops

There is probably no easier way to cook lamp chops than grilling, and you can do it two ways: You can cook each chop individually, or grill the whole rack and slice it after cooking.

  • Check to see if the chops or rack has been trimmed of excess meat and tissue around the bones. You can leave this on if you wish, but most cooks remove it.
  • Use a small knife to trim the rack, cutting away the layer of fat and connective tissue that surrounds the bone above the loin. Use the sharp edge of the knife to scrape each bone clean of the tough membrane that surrounds it. Finally, trim the remaining loin of excess fat, leaving a 1/8-inch-thick layer.
  • If you’re doing this a day or two ahead, prepare your marinade and marinate the lamb in the refrigerator until needed. The marinade will add flavor to the meat.  See our link here for a Blackberry Mint Syrup that is delicious.
  • Prepare a hot grill fire.
  • Season the lamb on all sides with salt and pepper or the seasoning of your choice.  See for a delicious rub.
  • When the grill is hot, use tongs and a paper towel to apply a slight sheen of oil to the grill grate. This will help prevent sticking and will promote forming grill marks on the meat.
  • Add the lamb immediately. If grilling a whole rack, start the lamb with the meat side down.
  • Grill individual chops about 2 minutes or less per side, turning only once. These will cook quickly and are best if kept at medium-rare or under. Taste or cut into one to make sure.
  • Cook the whole rack for about 3 minutes per side at slightly lower heat, turning two or three times. Check for doneness with an instant-read thermometer (125 to 130 degrees F is medium-rare), or use a knife to cut off an end piece.

Easy Peasy….

Blackberry Mint Syrup for Lamb

Blackberry Mint Syrup for Lamb

The coming of spring not only heralds the beginning of the outdoor cooking season, it is also the traditional season of lamb.  Most people think lamb has too strong a flavor. Many will tell you that they just don’t like it. The average American eats less than one pound of lamb per year.  We think you’ll discover the delights of lamp chops if marinated properly.


Mise En Place 

  • Black Berry Puree                                           4.oz vol
  • Mint                                                                1.oz  wt.
  • Water                                                              2 Cups
  • Sugar                                                               2 Cups 


Begin this recipe by letting the Black Berry Puree thaw on the Prep Table for a few Minutes.  Mix Sugar and Water in a pot on stove Bring to a boil.  Place the Mint in the boiling water.  Simmer for 2 minutes.  Remove mint. 

Add Blackberry Puree.  Bring Simple Syrup to a boil and reduce by a 1/3.  

Let cool –  syrup should coat back of Spoon.  Place in Squeeze Bottle.   

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Charlie Jabour’s Shish Kebob


This recipe is a staple at BBQ Bob’s dinner table.   Charlie Jabour is Bob’s father-in-law and is 100% American Lebanese.  It works with beef, venison, lamb, Elk or Moose.  Check it out and be sure to come back here and let us know how much you enjoyed it!  We like to serve these over a bed of rice.

Maureen likes to break up 20-30 stalks of spaghetti into 1/2 inch pieces, brown them in olive oil in the sauce pan before adding rice.  You can also add almonds or pine nuts for the right look and taste.


Ingredients for Marinade:

  • 1/3 Cup Wine Vinegar
  • 2/3 Cup Olive Oil
  • 1/3 Cup Lemon Juice
  • 2 teaspoons Thyme
  • 1 teaspoon Black Pepper
  • 3 Bay Leaves
  • 1 teaspoon Salt
  • 3 Cloves Crushed Garlic


Ingredients for Shish Kebobs:

  • 2 Lbs. Top Sirloin, cubed (or Venison, Lamb, Elk, or Moose)
  • 2 Large Sweet Onions, quartered
  • 2 Green Peppers, cut into one inch squares
  • 1 pack of Grape Tomatoes
  • 1 pack of fresh Whole Mushrooms (I buy the marinated, easy)


 Combine all ingredients in medium size glass or stainless bowl.

  1. Add: Two pounds of meat, cubed
  2. Add: Two large sweet onions quartered
  3. Add: Two green peppers cut into one inch squares
  4. Add: One pack of Grape Tomatoes
  5. Add: One Pack of  Mushrooms
  6. Marinate overnight in refrigerator. Let stand on counter for 3 hours before skewering.
  7. Grill quickly at medium flame.

Works very well for venison, lamb, elk or moose.

Barbecue Bob

Download recipe PDF: Shish Kebob Recipe