Thai BBQ Shrimp serves 4
1 pound shrimp
20 wooden skewers, soaked in water 30 minutes
1 cup Wild Thymes Thai One On BBQ Sauce (any BBQ Sauce can be substituted)
Thread shrimp onto skewers. Heat grill (grill pan) and cook the shrimp about 3 minutes per side basting with BBQ Sauce. Serve with extra barbecue sauce on the side.
Oven Barbecued Salmon with Mango Pineapple Salsa serves 4
4 (6-7 ounce) salmon fillets
½ cup Wild Thymes Thai One On BBQ Sauce
For the Mango Pineapple Salsa:
2 ripe mangoes, peeled, seeded, and diced
1 ½ cups fresh diced pineapple
2 tablespoon red bell pepper, diced fine
2 tablespoon red onion, finely diced
1 tablespoon finely diced jalapeño
2 tablespoons fresh lime juice
2 tablespoon chopped fresh cilantro
1 tablespoon rice vinegar
1 tablespoon olive oil
salt to taste
In a mixing bowl, combine all the mango salsa ingredients and set aside. Let sit out at room temperature for 30 minutes before serving. Toss before using.
Preheat oven to 400F. Brush salmon generously with the BBQ sauce and place in a shallow roasting pan. Cook 10 minutes or to your desired doneness. Serve with the mango salsa.
Barbecued Chicken serves 4
4 bone-in, skin-on chicken breast halves or thighs and legs
2 cups any Wild Thymes BBQ Sauce
Preheat a grill to medium on one side. Grill chicken over direct heat until golden and crisp on both sides, about 8 minutes. Transfer to a bowl and toss with 1 cup of the BBQ sauce. Place on the cooler side of the grill; cover and cook, basting with remaining cup of BBQ sauce 2-3 times, until the meat is glazed and reaches 165, 25 to 30 minutes.
BBQ Beef Short Ribs
6 pounds short ribs, cut flanken style about ¼ inch thick
1 jar any Wild Thymes BBQ Sauce
Place the ribs in a large baking dish, pour the BBQ sauce over, and turn to coat. Cover and let marinate in the refrigerator for 2 to 3 hours. Preheat the grill to medium-high. Remove the ribs from the sauce and grill on both sides until golden brown and crispy, about 15 minutes. Reduce the heat of the grill, close the cover, and grill until tender, about 15 minutes longer.
