Addicted to Grilling Archives - MondayMondayNetwork.com
Easy Seekh Kebab Recipe
Addicted to GrillingMay 2, 2018

Easy Seekh Kebab Recipe

1 minutePLEASE NOTE! This will make about 24 kebabs. I make half and freeze the remainder. If you’re looking for a recipe for fewer people, merely cut the recipe down to half 🙂 Hope you guys like it !!! Ingredients 1 lb beef chuck (8 0% lean 20% fat) 1 medium onion, finely chopped 2 tsp
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by Roger Miguel
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Spicy tikka boti recipe
Addicted to GrillingMay 1, 2018

Spicy Tikka Boti Recipe

1 minuteLearn how to make Spicy Tikka Boti. Very easy step by step tikka BBQ Recipe video tutorial. Enjoy this homemade restaurant-style tasty tikka boti recipe from scratch. A must try the recipe. HOWTO COOK | HOMEMADE TASTY RECIPES PLAYLIST: https://goo.gl/rd2RnZ      

by Roger Miguel
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How-to-Make-Authentic-Carne-Asada
Addicted to GrillingApril 28, 2018

How to Build Authentic Carne Asada

1 minuteAuthentic Carne Asada Time to Induce It: 25 minutes Yield: Serves 4 to 6 Ingredients 2 limes, juiced 4 cleaves garlic, crushed 1/2 beaker orange juice 1 cup chopped fresh cilantro 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup olive oil 1 jalapeno, minced 2 tablespoons white vinegar 1( 2 pounds) flank steak Instructions
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by Roger Miguel
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Wild-Duck-Roast-recipe
Addicted to GrillingApril 22, 2018

Wild Duck Roast recipe

1 minuteThe BBQ Pit Boys grill up some fresh shot Wild Duck at the Pit. And it’s really easy to do as shown here employing these few simple tips-off. Please Subscribe, Fav and Share us. Thanks ..! Are you looking for barbecue and grilling recipes to serve up at your Pit, household barbecue, or tailgating party?
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by Roger Miguel
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Quails on grill
Addicted to GrillingApril 21, 2018

Quails on grill

1 minuteBest option if you feel like feeing out, but usual bbq is not enough. Quails’ meat is much more healthy and defenitely will construct you bbq party taste unusual. Also perfect option if you are expecting guests or having special occasion. Quails’ meat is very tender and you don’t need too much spices or extraordinary
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by Roger Miguel
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