The Best BBQ Beef Ribs Recipes - 3 Tips to Know About BBQ Recipes!

There are a few things you need to know about grilling when using the best BBQ beef ribs recipes.

#1. If you don't cook the BBQ beef ribs right, the sauce recipes won't help much!

It's about the meat first. I use to think it was mainly about the sauce. Unfortunately I had to learn the hard way, over and over again! Cooking great ribs is more than just throwing some meet on the grill with an amazing sauce to paste on. If you want the best BBQ beef ribs, realize the cooking of the meat comes first and the sauce recipes comes second.

#2. Slow cooking the ribs before grilling is one of the best secrets for tender BBQ!

If you've prepped the BBQ beef ribs right, you will have slow cooked them in the oven at about 225 degrees while loosely wrapped in tinfoil to seal in the juices for about 6 hours. This all happens before the grilling but trust me, it is far worth the wait! Slow cooking the BBQ beef ribs is a big key and will separate you as the best the other BBQ master "wannabes." Your family and friends will be convinced of your methods soon enough!

#3. The moment you decide to put the sauce recipe on is extremely important!

The sauces job is to caramelize and hold the meat together. Once ribs are tender from proper slow baking and are out of the oven, you can apply the sauce recipes. I usually gently lay the ribs on the grill curve side down to coat. Your total BBQ grilling time will only be about six to ten minutes but you'll be using the pattern of paste, grill, paste, grill, paste, grill. This pattern caramelizes the meat so it won't fall off the bone premature.

Cooking - Tips For Better Barbequing

Having a backyard barbeque with friends and family is one of life's great pleasures. Whether you own a gas grill or charcoal grill, barbequed foods taste great. To help make your cooking experience even more enjoyable, I've listed some tips that all backyard chefs should be aware of.

o Before firing up the grill and cooking on it, be sure to spray the grill with a non-stick spray. The last thing you want to have happen is for your chicken to stick to the grill and tear all apart when attempting to turn it over. Another benefit of using a non-stick spray is that it makes clean up so much easier.

o Before you cook your foods on the grill, make sure the grill is properly heated. You want your food cooked throughout. If you are going to be cooking on a gas grill, let it heat up for at least 5 minutes before putting the food on it. For charcoal grills, wait until all of the coals have turned gray before cooking. This usually takes approximately 20-30 minutes.

o Set out your meats on the kitchen counter for 15-20 minutes prior to putting them on the grill. You want the meat to be at room temperature. This allows the meat to cook evenly throughout. One important note though, never leave the meat sitting out for 45 minutes or longer. It can easily spoil.

o When turning your meats over on the grill, never use a fork. Why? If you stick a fork in the meat you're barbequing, you will be letting all the juices run out. Be sure to use a spatula, or a pair of barbeque tongs. You may also want to wear a glove to keep from getting your hand burned.

o If you are going to be basting your foods with a favorite barbeque sauce, wait until the food is nearly cooked before applying. Never apply a sauce when first cooking your meats on the grill. It can make your food dry out completely. You may want to baste your meats an hour or so before cooking them on the grill. This will help seal in the flavors during grilling.

o Are you cooking kabobs on the grill? Make sure you leave some space between each food item on the kabob. This will help everything cook evenly. Another tip is to evenly space out a piece of meat, then a vegetable, etc. This allows the different flavors to spread throughout the kabob. Before removing your kabob from the grill, cut open a piece of meat to be sure it has cooked completely. You sure don't want to be eating any uncooked meat.

o After your cooking is complete on the grill, you're going to want to clean it up. The best way is to use a grill scraper. Clean up the grilling surface and wipe everything down. Be careful that you don't burn yourself while cleaning up.

Backyard barbequing is a lot of fun. After using some of these tips and experimenting on your own, you'll discover how to cook some great tasting foods on your grill. Before you know it you're going to be a barbeque king!

The 11 Patty Burger at Five Guys Marlboro - Video 1

August 4th, 2009 An 11 Patty burger was created and consumed at Five Guys Burgers and Fries in Marlborough, MA to secure the record of "First Large Burger Ordered and Eaten Onsite." It took just a bit over 12 minutes and was tasty from start to finish. Complete with 11 burgers, 11 slices of American cheese, lettuce, tomato, pickles, raw onions, ketchup, mustard and BBQ sauce. I'd like to thank Five Guys Marlborough for creating the monster, Paul "Fitzy" Fitzgerald for the sweet t-shirt, my friend Diane for her undying support and fine video skills, and my arch-nemesis Michael Collins for pushing me to be the best that I can. "If there was no Magic Johnson, there would be no Larry Bird." Cheers, Jonny Five

American Cook Out Time

Gird yourself!

America has unveiled the country's top grilling cities and has selected the city of St. Louis as number one. St. Louis is immensely noteworthy for its great barbecue and rubs. It is proven by the long standing grills still used by its famous restaurants. "That's because we know nothing can bring family and friends together like a cookout with that great smoky, real barbecue flavor of charcoal-grilled foods", said Earline Walker, owner of one of the city's best restaurants.

If you dream of throwing your own garden cookout, start it with the meat you want to serve. If kids are coming, prepare hotdogs and hamburgers, while steak, chicken or ribs may be preferred by adults. There are a number of grills on the market from charcoal to gas powered and even slow smokers that you can easily try. Kingsford introduces its new charcoal briquets featuring Charcoal with Sure Fire Grooves™. Cookout must always be fun.

Easy to Do

Employ a chimney to light the briquets. Simply set loosely wadded newspaper in the lower chamber, put charcoal on top and light the paper. The briquets are set when they turn an ash-gray in color. Just pour them into the grill. Chimneys are available at any hardware, garden and superstores, or you can visit Kingsford for additional information on lighting techniques.

Seasonal Side Dishes on the Grates

Everybody will be delighted with a side dish, so develop splendid seasonal sides by sprinkling fresh new veggies such as summer squash and corn on the cob with Hidden Valley® The Original Ranch® Salad Dressing & Seasoning Mix, instead of plain butter. Likewise, you can heat side dishes, like beans and veggies in a saucepan on the grates, or grill pizza and quesadillas for a great smoky, real barbecue flavor.

Quick Desserts

Desserts can also be grilled, but be sure to brush the grates first before grilling to eliminate meat tastes, or marinades from actual meat. Drizzle KC Masterpiece® Barbecue Sauce on slices of pineapple, melon and apple. Gently grill to caramelize the topping, and serve with your favorite ice cream.

Think of the Great Outdoors

It is possible to grill just about anything! Try grilling chicken wings instead of deep frying, or might as well bake them as they are conventionally prepared. You might like this awesome grilled chicken wings recipe created by Earline and Otis Walker, owners of Smoki O's, St. Louis.

Grilled Chicken Wings

Preparation Time: 10 minutes

Cook Time: 1 1/2 to 2 hours

Serves: 4

Ingredients:

- 4 tablespoons granulated garlic

- 5 teaspoons red or green pepper

- 1 teaspoon salt

- 1 pound chicken wings

- 1 1/2 cups Hidden Valley Original Ranch dressing

- 2 cups KC Masterpiece Original Barbecue sauce

Procedure:

Light grill using Kingsford Charcoal with Sure Fire Grooves. Mix garlic, red pepper and salt, then rub mixture onto wings. Pour Ranch dressing into glass food storage bag and combine wings. Shake bag to coat wings. Remove wings from bag, place on aluminum foil, fold into cooking pockets and seal tightly. Place pockets on main grill rack for about an hour and a half. Remove wings from pocket and finish directly on grill over moderate flame. Turn every two minutes until wings develop a crust. Baste wings with KC Masterpiece Original Barbecue Sauce. Serve warm

If a smoker is available, arrange the wings on smoker. Cook for 1-1/2 to 2 hours. Remove and place on grill over moderate flame and grill as directed above.

Now you have one of the best chicken recipes in the world. You don't have to live in St. Louis to have a little kicky, a little offbeat, a little unusual, but home cooking good menu. With these tips from Walker, you can create your own pork and ribs smoked out back with fine Missouri cherry wood to give it a sweet aroma.

Old-Fashion Barbecue Short Rib Bake and Potato Salad Meal Using Vintage Recipes

For a tasty old-fashioned meal of comfort foods, give these recipes a try. Barbecue beef short rib bake is always a hit with meat lovers, especially those with a taste for barbecue. And while the ribs are baking, you have a chance to make this old-fashion potato salad. This potato salad is different since it uses Marzetti's slaw dressing. And the Chewy Nut Squares are delicious with their chewy character accented with nuts and coconut.

BARBECUE SHORT RIB BAKE

4 to 5 lbs beef short ribs, cut in serving size pieces

Salt and Pepper

1 medium onion, chopped

1/2 cup diced celery

3 tbsp salad oil

3/4 cup ketchup

1/2 cup water

1/4 cup brown sugar

1 1/2 tbsp Worcestershire sauce

2 tsp seasoned salt

1 tsp prepared mustard

Arrange ribs in a 9x13x2-inch baking pan. Sprinkle with salt and pepper. Bake at 425 degrees for 40 minutes. Meanwhile, cook onion and celery in oil in a small saucepan until they are tender. Add remaining ingredients; mix well. Simmer gently about 20 minutes, stirring occasionally. Remove ribs from oven; drain excess fat. Baste ribs with about half the sauce. Lower oven temperature to 350 degrees; bake ribs 1 hour longer until fork tender. Baste occasionally with remaining sauce. Makes 6 to 8 servings.

OLD-FASHIONED POTATO SALAD

This recipe is from an old newspaper clipping advertising Marzetti dressings.

4 cups cooked, diced, cooled potatoes

2 hard-cooked eggs, diced

1/2 cup chopped celery

1/4 cup chopped onion

1/4 cup chopped sweet pickles

2 tbsp chopped pimento, optional

1/2 cup Marzetti slaw dressing

1 tbsp pickle juice

Salt and Pepper to taste

In a large bowl, combine all ingredients. Mix well. Chill to blend flavors. Garnish with additional hard-cooked egg slices and tomato wedges, if desired. Keep any leftovers in the refrigerator.

CHEWY NUT SQUARES

This is a recipe from an old KARO syrup advertisement.

1 1/4 cups unsifted flour

1 cup firmly packed brown sugar

1/2 cup margarine

2 eggs, slightly beaten

1/2 cup KARO dark corn syrup

1 tsp vanilla

1/4 tsp salt

1 cup chopped pecans

1/2 cup flaked coconut

Mix 1 cup flour and 1/2 cup of the brown sugar. Cut in margarine until fine crumbs form; pat into greased 8" square pan. Bake in 350 degree oven for 20 minutes. Remove. Mix remaining flour and sugar and remaining ingredients. Pour over crust. Bake 30 minutes or until top is set. Cool. Cut into 16 squares.

Enjoy!

BBQ Hamburger Recipes - The Best BBQ Hamburger

I am going to share with you the best BBQ hamburger recipe that I have found anywhere with you. I am also going to show you how you can cook the best BBQ meals time and time again, giving your family the great tasting meals that they are always looking for, well at least I know mine are.

So onwards to the BBQ hamburger recipe. Here we go:

Makes 8 burgers

INGREDIENTS

451ml (3 tbsps) vegetable oil
1 large onion, finely chopped
11kg (2.21lb) quality mature minced beef
steak (not extra lean)
2 garlic cloves, crushed
201ml (4 tsp) English mustard
201ml (4 tsp) horseradish sauce
201ml (4 tsp) tomato purée
601ml (4 tbsp) soured cream
301ml (2 tbsp) chopped parsley
2 eggs, lightly beaten

TO SERVE

Burger buns
Ketchup
Salad
Sea salt and freshly ground black pepper

This BBQ recipe really leaves the mince beef paddies tasting so magnificent you will want to cook these all the time, and will be looking for any excuse to get out there and have a barbeque with your friends and family.

If you are a fan of the whole idea of Bareque style cooking like I am, then you are probably always looking for lots of recipes, and new ways of cooking your favourite meals. I can relate, being an ex chef I am always on the lookout for new recipes. Personally I have scoured the internet all over looking for the best recipes, and especially the best recipes when it comes to barbeque style cooking, as thats the most fun for everyone.

Recipes for an Old Fashion Meal of Oriental Flank Steak, Buffet Carrot Casserole, and a Bean Salad

There are times that just seem to call for some old fashion comfort food to remind us of days past. Remember the delicious meals your grandmother, aunts, mother, etc so often served? The following are recipes from my vintage recipe files that are sure in invoke memories of some great meals and family times. The entree is a Flank Steak that is easy to prepare. This steak needs to marinate either all day or overnight. Add the Buffet Carrot Casserole and an old fashion Bean Salad for a truly enjoyable meal. The bean salad is best when made a day ahead and refrigerated overnight.

ORIENTAL FLANK STEAK

1 flank steak, approximately 1 1/2 lbs
3/4 cup of your favorite barbecue sauce
3 tbsp soy sauce
1/4 cup green onion slices
2 tbsp toasted sesame seeds
1 garlic clove, minced
1/4 tsp ground ginger

Score steak on both sides with a sharp knife. Mix all ingredients, except steak, in a small bowl; pour over steak. Cover and marinate in the refrigerator 7 or 8 hours or overnight; turning once. To cook steak, remove from marinade and place on a broiler pan or grill that has been sprayed with nonstick cooking spray. Broil or grill over hot coals for approximately 20 minutes or until of desired doneness. Brush with barbecue sauce about half way thru the cooking time. To serve steak, carve across the grain into thin slices.

BUFFET CARROT CASSEROLE

12 carrots, cleaned and sliced diagonally
1/4 cup all-purpose flour
1/4 cup butter
1/4 tsp tsp dry mustard
1/8 tsp celery salt
1/8 tsp black pepper
1/2 lb sliced American cheese
3 cups bread crumbs
1 medium onion, chopped
1 tsp salt
2 cups milk

In a large saucepan or large deep skillet, melt the butter, add the onion and cook until transparent. Stir in the flour, salt, and mustard. Slowly stir in the milk while stirring constantly. Cook until smooth. Add the celery salt and pepper. Stir in the sliced carrots. Grease a baking dish and make alternate layers of the carrots and the cheese. Sprinkle the bread crumbs over the top of the casserole. Bake in a 350 degree oven until until the crumbs are browned, about 25 minutes.

GIGI'S OLD FASHION BEAN SALAD

2/3 cup cider vinegar
3/4 cup sugar
1 tsp salt
1 can wax beans
1 can cut green beans
1 can lima beans
1 can red kidney beans
1 medium onion
1 green bell pepper
1/3 cup salad oil
1/2 tsp pepper

In a saucepan heat the vinegar, sugar, and salt until the sugar is melted. Drain the wax beans, green beans, and lima beans. Rinse and drain the kidney beans. Dice the onion and the bell pepper. Combine the beans, onion, and bell pepper in a medium bowl. Add the vinegar mixture, salad oil, and pepper. Toss together well to coat all the beans and vegetables. Refrigerate overnight for the best results.

Enjoy!

Top Five Tips For Better Barbecued Ribs Today

Have you ever tried to make barbecue ribs like the ones that you get at a real barbecue joint, and instead ended up with a plate-full of dried out tough bones with hardly any good eaten on em? You expected fall of the bones tasty goodness, and instead ended up with a broken heart. Well then, here are five easy tips to follow so you will get the barbecue results you seek when making pork spare-ribs.

You need to smoke your ribs with a barbecue smoker. A barbecue smoker allows you to cook with indirect heat, which is necessary to get that juicy fall off the bone tenderness. Also, you need a smoker so that your ribs get that great smokey taste. You can purchase a smoker at on-line or at almost any of the big box home improvement stores. Even WalMart has decent smokers!
You need to cook the ribs "Low and Slow." This means to cook them at a low temperature (around 235 to 250 degrees) for a long time, about three to five hours.
You need to spice your ribs prior to cooking/smoking with a barbecue rub. A barbecue rub is a spice mixture that is rubbed onto the meat to add flavor during cooking. There are about as many different recipes for barbecue rubs as there are barbecue pit masters. Find one you like, or create your own.
Barbecue Sauce. A sauce is generally applied to ribs to give them that glazed sweet/spicy taste. Like a rub, there are as many different sauce recipes as there are barbecue chefs. Find one you like in a cookbook, or online, or ask your neighbor. You can even use one of the packaged sauces from the grocery store right out of the bottle or doctored up!
Wait for the very end of the cooking process before applying the sauce. Barbecue sauce usually contains a lot of sugar, which will burn easily. Applying the sauce at the very end will limit the chance that you will be serving charred bones instead of juicy meat.

Applebee's Recipe - Baby Back Ribs Recipe - Grilled Applebee's Variation

My favorite recipe is similar to Applebee's Baby Back Ribs recipe, however the meat is not boiled first. The end result is the excellent, juicy flavor of outdoor grill cooked ribs with a surprise ingredient!

Grill Cooked Baby Back Ribs

1 or 2 racks of baby back ribs (St. Louis ribs work well also)
apple juice (one large jug)
spice rub
one large (store bought) foil pan (large enough to fit 1 -2 racks of ribs turned on sides)
one small (approximately 8"x11" x 3"deep) foil (store bought) pan
barbecue sauce of choice

(Note: Only heat resistant metal pans or disposable foil pans should be used for this variation of the Applebee's recipe.)

Pull membranes off the ribs and rub with a spice rub (this can be store bought or home concocted) of your choice.

Pour some of the apple juice into the small foil pan; enough to come more than half way up the side of the pan (a smaller pan can be used, if needed to fit into a small grill). Place the filled open pan in the grill (under the surface grates).

Place the ribs directly on the grill (with the apple juice pan under the grates) and cook for 1 hour.

Pour more juice into the large foil pan (it should reach about 1" or so up the bottom of the pan). Take the ribs off the grill and place into the large foil pan. Prop the meat up in the pan sideways so it is not totally immersed in the juice. Meanwhile, remove the small foil pan under the grill grates (it is not needed anymore).

Place the foil pan (with the ribs) on the grill; cover the pan loosely with aluminum foil wrap and cook 1 hour more on the grill.

The ribs should now be tender , juicy and can be served with a barbecue sauce of your choice at the table. The Applebee's recipe uses a sauce with a ketchup and cider vinegar base.

PLUG-IN: Eddie Trunk of "That Metal Show" Attacked by Dead Elvi at Psychedelic Zombie BBQ

Trailer for EPISODE THREE of PLUG-IN: THE HOME RECORDING SHOW!!!! In this scream-isode, we join a cult of ghoulish surf rockers (The Dead Elvi) as they cook-up their greasiest batch of musical mayhem yet... deep within the dreary bowels of legendary Showplace Studios. But their Psychedelic Zombie BBQ is cut short by an uninvited guest (Eddie Trunk, co-host of VH1 Classic's "THAT METAL SHOW"). When it comes to their finger-licking frights, his spirit just isn't in it. Luckily, the rest of him made it in just fine. Ben also describes how to 'resurrect' that surf rock guitar sound... made famous by artists like The Ventures and Dick Dale. What's their secret? Well, it's in the sauce!!!! For more information about this episode and more, visit: www.plug-inhomerecording.com For more information about Eddie Trunk, visit www.eddietrunk.com For more information about The Dead Elvi, visit: www.deadelvi.com

lo carb low calorie homemade bar b que sauce

"Angel" - Original Song *RuSouL*

CHUP POR YOU!!!! It's been WAY too long!!! So here it is...first youtube video of 2009!! :) An Original Song - "ANGEL" enjoy :) *RuSouL* LYRICS: "ANGEL" Verse: Today, was the day, that i met my angel I as gazed into her eyes, there was just something extra special when she smiled at me, it lit up my world i just got all crazy happy and there was one thing that i wanted her to know Chorus: I've never met someone quite like you It's like I'm always, but i know it's true but i know i met my angel, today I wanna tell the whole damn world that i that I'm in love w/ you and that i can't deny that i know i met my angel, i know my angel today Verse: Her beauty stole my heart, it swept me of my feet Everytime we embrace, she made my heart skip a beat I've never felt this way before about any other girl I'm screaming inside, just can't let it hide Wanting the world to know that I've... Chorus: I've never met someone quite like you It's like I'm always, but i know it's true but i know i met my angel, today I wanna tell the world that i that I'm in love w/ you and that i can't deny that i know i met my angel, i know my angel today BRIDGE: Every minute, Every hour, Every second of the day It's you I'm thinking of There's no place I'd rather be, than in your arms my love Everybody ought to know how I feel, cause it's for real Over and Over and Over again I wanna tell you love that i've... Chorus: I've never met someone quite like you It's like I'm always, but i know it's true but i ...

BBQ Cheeks 2: The Sauce Is Family

Andric "Barbeque Cheeks" LeCorn has escaped from the institution again...and he escaped for YOU. He wants to give YOU this variety show...

Beck Soul Suckin' Jerk

Please subscribe Beck Soul Suckin' Jerk Kay? I got a job making money for the man throwing chicken in a bucket with a soda pop can Puke green uniform off my back I had to set it on fire in vat of chicken fat I leaped on the counter like a bird with no hair running through the mini-mall in my underwear I got lost downtown, couldn't find a ride home sun went down, I got frozen to the bone Till a Hooker let me share her fake fur coat As I took a little nap, the cops picked up us both I tried to explain I was only trying to get warm I knew I never ever should have burned my uniform He said, "Too bad, better bite the bullet hard son." I didn't have no teeth so I stole his gun And I crawled out the window with my shadow in a spoon Dancing on the roof shooting holes in the moon get busy you know it I Ain't gonna work for no soul sucking jerk I'm gonna take it all back and I ain't sayin' jack (2X) (something really distorted) I'm standing right here with the beer in my hand and my mouth is full of sand and I don't understand [ Lyrics found at www.mp3lyrics.org/tjc ] Fourteen days I've been sleeping in a pawn Better get a claim check tattooed on my arm Whistling Dixie with the Dixie cup filled with the Barbecue sauce and the dental floss gel Big fat man's pointing into my face telling me to get busy cleaning up this place I got bent like a wet cigarette Now she's coming after me with a butterfly net Riding on a moo cow ringing a bell Black cat wrapped and I'm rolling down the hill ...

Of Tennis Racquets and Barbecue Sauce

I recently heard a man who once ran for President say that many people think the way to achieve wealth is through borrowing money, whereas he believes the way to achieve wealth is through giving away money. Obviously, many would consider his point of view to be a high level of foolishness. Others would consider it profound wisdom.

There are many things in life that are the opposite of what we suppose. For example, I played tennis for many years and could never hit a backhand properly. I would marvel at the ability of my opponents to hit backhands. Then, one day, I decided to take tennis lessons. The instructor informed me to turn the racquet in my hand at an angle that felt extraordinarily uncomfortable. It felt as though I would hit the ball with the edge of my racquet. However, when I followed her instruction, I was pleased to discover that I was able to hit the ball solidly and with topspin. What at first clearly felt like the wrong way to do something, was actually the right way.

This is true in much of sports. Consider the golf stroke, swimming, and the jump shot in basketball, or throwing a football or a baseball or kicking a soccer ball. To do these activities the right way means doing them in a way that feels like the wrong way at first. Actually, this is true of life in general. There are ways that may seem right to a person, but that way will take you to a place you don't want to be.

It has always seemed right to me that if I wanted to get barbecue sauce to come out of the bottle, I should strike the bottom of the bottle. I have learned that this procedure takes me to a place I don't want to be . . . a place of sore palms and no barbecue sauce. After I stop for a second and think, I begin to hit the bottle on the side and in the opposite direction from which I want the barbecue sauce to flow. This effort produces barbecue sauce in abundance because it is consistent with a basic law of physics that says for every action there is an equal and opposite reaction. Again, many things in life are the opposite of what we suppose; backhands in tennis and flowing barbecue sauce are only two examples.

Just as laws of physics govern the physical world, certain laws govern the unseen world. Most of us are confident with the truth of certain laws of physics, which we associate with scientists such as Newton. But before the turn of the 20th century, certain deviations were found in Newtonian physics, which, although slight, were of such a fundamental nature that the whole of his thought began to topple. Then in the early part of the 20th century when physicists had come to distrust their faith in a smoothly functioning Newtonian mechanical universe, Einstein articulated his theory of relativity, dealing with space, time, and the structure of the universe as a whole. Although most of us have childlike faith in science, even a hard science such as physics is comprised of theories that are shown to be deficient with the passing of time.

One far wiser than Newton or Einstein, in speaking not of the physical universe but of the spiritual universe, once articulated a great truth that has never been proven wrong. He said, "Give, and it will be given to you." To amplify further the power of that simple statement, He went on to say that what a person gives would be given back, "good measure, pressed down, shaken together, and running over."

Just the other day, the stock market responded to new figures relevant to the rising level of unemployment. A couple of weeks ago, I read in Investors Business Daily of three quarters of profound percentage increases in residential foreclosures. What would happen if those suffering the loss of a job or the loss of their home were to increase their giving and give even more of their time, resources, work, love, and money to those in greater need? What would happen if those who are suffering financial loss and those who are prospering would give to those who could never pay them back, and would give for the right reason and with a humble heart and without seeking any acknowledgment of their giving?

My understanding is that kind of giving is in a certain sense the greatest of all investments, for not only will your return be great, but it will be pressed down and running over and it will have eternal significance.

Is the road to prosperity in giving (with the right heart motivation) and not in borrowing? You decide. I can assure you of one thing: many people who seek financing of one form or another simply do not qualify for the financing they seek, whereas we all qualify to give to those in greater need than ourselves.

Crock Pot Recipe Cookbook Recipes

You think the Crock Pot is just for stews? Well, you might be surprised to find out that you can make everything from chicken, steaks, desserts and more. During especially busy days, cooking with a Crock Pot is a GREAT way to save yourself some time so you can take care of other things that might need to be done or just have a little extra relaxation time instead of spending excessive time preparing meals. So to save YOU time, I'll shut my trap and show you a few recipes that you can try out at home.
Enjoy!

How to make Chicken Cordon Bleu in the Crockpot

Crockpot stuffed chicken recipe with Swiss cheese and ham.

INGREDIENTS:

4-6 chicken breasts (pounded out thin)

4-6 pieces of ham

4-6 slices of Swiss or mozzarella cheese

1 can cream of mushroom soup (can use any cream soup)

1/4 cup milk

PREPARATION:

Put ham and cheese on chicken. Roll up and secure with a toothpick. Place chicken in the slow cooker/Crock Pot so it looks like a triangle /_\ Layer the rest on top. Mix soup with the milk; pour over top of chicken.

Cover and cook on low for 4 hours or until chicken is no longer pink. Serve over noodles with the sauce it makes.

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BBQ Chicken

INGREDIENTS:

6 to 8 frozen chicken legs*

1 bottle thick barbecue sauce

PREPARATION:

Put frozen chicken legs in slow cooker. Pour BBQ sauce over them. Cover and cook on HIGH for 6 to 8 hours.

*Note: If starting with thawed chicken legs, you may remove skin or brown first to reduce fat, and cook on LOW for 6 to 8 hours.

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Coffee cake with apple pie filling, cooked in the slow cooker
INGREDIENTS:

Apple Mixture:

1 can (20 oz) apple pie filling, apple slices broken up somewhat

1/2 teaspoon cinnamon

3 tablespoons brown sugar

Cake Batter:

2 small yellow cake mixes (Jiffy - 9-ounce each)

2 eggs, beaten

1/2 cup sour cream (light)

3 tablespoons softened butter or margarine

1/2 cup evaporated milk

1/2 teaspoon cinnamon

1 teaspoon butter or margarine for greasing slow cooker

PREPARATION:

Combine ingredients for apple mixture in a small bowl. Combine batter ingredients; mix well. Generouslly butter the sides and bottom of a 3 1/2 quart slow cooker/Crock Pot. Spread about half the apple mixture in the bottom of the pot.

Spoon 1/2 the batter over the apple mixture. Spoon the remaining apple mixture over the batter, then cover with remaining batter. Cover and cook on high for 2 to 2 1/2 hours. Turn heat off, leave cover ajar slightly, and cool for about 15 minutes. Invert on a plate, retrieving any apples left in the bottom of the pot and placing on top of the cake. Makes a cake about 7 inches in diameter and 3 1/2-inches high.

So there you go! Now you have some recipes you can try out using your trusty old Crock Pot.

DJ Vs Food Home Cooking! : BB Kings Ribs

This DJ cooking up BB Kings Spare Ribs yummy Ready in: 5 hrs ish Serves/Makes: 2 to 4 Ingredients: 2 pounds pork loin ribs 4 cups canned tomato sauce 1/2 cup diced tomato 1/4 cup firmly packed brown sugar 1/4 tablespoon Worcestershire sauce 2 tablespoons dried onion 1/4 cup soy sauce 1/4 cup water ***Dry Spice Rub*** 1 cup chili powder 1 tablespoon garlic granules 1 teaspoon onion powder 1/2 teaspoon cumin 1 1/2 teaspoon salt 2 tablespoons seasoned salt Turn this recipe into a puzzle! [click] Directions: Rub ribs well with some of the Dry Spice Rub and refrigerate, covered, for 4 to 6 hours. In a saucepan combine tomato sauce, tomato, sugar, Worcestershire sauce, onion, soy sauce, water and 1/2 cup Dry Spice Rub and cook over very low heat for 3 hours. Preheat a grill or smoker over low heat until hot. Add ribs and cook, covered, for 3 to 5 hours. Brush with sauce during last minutes of cooking. Serve with remaining sauce. Dry Spice Rub In a jar combine all ingredients well and store in a dry place, covered, until ready to use.

Gros Corps Malade - Nouvel Album - Sauce Barbecue.mp4

Découvrez le nouvel album de Gros Corps Malade, intitulé "Sauce Barbecue" Sortie le 12 prochain. Plus de vidéos sur jai-teste.fr

Grilling Vs. Barbecue

Grilling and Barbecuing, two of the most popular cooking methods in the U.S., especially in warmer weather. There are some who know the difference between grilling and barbecuing, and some who don't. Do you?

To put it simply, Grilling is fast cooking over high heat, while barbecuing involves a slower cooking method, over a lower heat.

Grilling is generally done over a gas flame, or hot coals. Tender cuts of meat are best for this cooking method. The quick cooking and the high heat seal in the juices, creating a juicy piece of meat, but leave the meat on too long, and it will dry out, as with any dry cooking method. Barbecue sauces can be used, but since the heat is so high, it should be added right at the end of the cooking time, especially for sweeter barbecue sauces, so that the sugar in the sauce doesn't burn. Vegetables and fruits can also be grilled, as they don't need a long cooking time. Peaches and pineapple are particularly good for grilling, the natural sugars in the fruit carmelize over the high heat. When you grill food, you need to pay attention to it, so it doesn't get overcooked. You need to stay by the grill the whole time.

Barbecuing is typically done over charcoal or wood, although gas can be used. I've seen kalhua pig being cooked slowly on a gas grill, but usually, barbecuers will use either charcoal or wood. The meats usually used in barbecuing are tougher cuts of meat, such as the beef brisket, or pork ribs. These meats benefit from the long, slow cooking process, becoming so tender that they will just fall off the bone. Since the cooking process is slower, and the heat not as high as grilling, barbecue sauce can be brushed onto the meat throughought the cooking process, forming a delicious glaze on the outside of the meat. Apple juice is sometimes sprayed onto the meat to keep it moist and flavorful. Damp wood chips added to the fire add a delicious smoky flavor to the meat.

Some meats, like chicken, will benefit from either cooking method. It's great either grilled quickly with a glaze or barbecue sauce applied towards the end of the cooking time, or slowly barbecued, absorbing the flavors of the smoke.

Steamed Vegetables On The Barbecue Grill

BBQ salads are the easy accompaniment to an outdoor cookout and do work really well because there's many free barbecue recipes out there on the internet but sometimes I like my barbecue menu ideas to be a little different. In fact, not just different, something that can become a bit of a talking point too.

My inspiration comes from cooking corn cobs. When doing them on the barbecue grill it's important to soak the husks for a good 30 minutes in water so that when heat is applied the leaves steam and cook the kernels. Having tried the corn over charcoal idea a couple of times, sparks of inspiration started to fly in all directions as I thought about how we might steam other vegetables on the outdoor barbecue grill. No sooner had I tried the base concept and the menu ideas came thick and fast.

Essentially were going to steam the vegetables in foil packs and the real beauty of cooking this way is that you can put the foil packs on the grill while the charcoal is still settling down and because of the foil protection there's no chance to burn the food. By the time the vegetables are cooked, the charcoal is ready for the meat, do the remainder of the cookout and while the meat is resting for five minutes simply slap the foil parcels back on to warm through.

Let's take carrots as an example. Take a rectangular piece of foil, chop the carrots finely and place them in one half of the foil rectangle. Season with salt and pepper and fold the foil over and "scrunch" the sides together just leaving a hole at one point where we can add water. Pour in half a cup full of water and make the final scrunch to seal the package. Slap it on the grill and 15 minutes later you've got beautifully delicious steamed carrots. A knob of butter and "Bob's your uncle!"

The same logic can be applied to many vegetables so why not experiment? The only thing to remember is to slice the vegetables thinly so that there's a good surface area for the steam to work on.

For an easy variation on the theme, rather than water, why not try a little dry white wine? It adds and certain "je ne sais quoi" to the recipes and sure makes for some interesting questions when your guests see you filling foil parcels from a wine bottle. They really know that they're in for a treat!

Alternatively how about potatoes? Again, slice them thinly, place them on one half of the foil and season, now add a tablespoon of crème fraiche and start the scrunching. Finish off by pouring a good lug of white wine before sealing the parcel and then it's onto the barbecue grill. You'll need to be a little more careful with this bbq menu idea because too much heat can burn the cream so be a little gentler with the cooking and go for about 30 minutes cooking time.

One last tip - it's also great to make individual packages so that everyone can rip into their own parcel and enjoy. It also makes it easy because all we have to do as the chef is throw a foil parcel onto each plate - how's that for presentation? Healthy and tasty outdoor barbecue recipes.

Mouth Watering Barbecue Spare Ribs

This entire summer I've been bombarded with cooking shows on how to slowly cook ribs. I finally decided to try making some ribs like they do in the south. Like all my recipes, I like to create my own recipe and techniques. Of course, I learned a lot from all those award winning chefs on the cooking channel.

My only problem was that I didn't have one of those fancy slow cooking smokers like I had seen on TV. All I had was a Webber barbecue that I paid $20 bucks for at a garage sale. I decided to give it a shot anyway.

This recipe takes a lot of time, but I'll tell you that these ribs fall off the bone and melt in your mouth. They are very tasty and you won't be disappointed!

First, I needed to convert my barbecue into a slow smoker. This was very simple. I bought a bag of hickory wood chips and I used a small metal can that I drilled holes on the bottom. This was my wood chip holder. Some barbecues come with a wood chip container, but it is very easy to make one.

Soak your wood chips for several hours and then fill your wood chip container with the chips. Turn on only one burner of your barbecue to the lowest heat setting. I had a constant temperature of 200 degrees. Set your can of wood chips on the bottom near the burner and you have yourself a smoker.

Here is the recipe:

Baby back ribs or regular ribs (Get good quality ribs)
Hickory wood chips
Liquid smoke

The Rub:

2 tablespoon of Emerald's Essence seasoning (see Food Network Channel for recipe)
1 tablespoon of Pappy's seasoning (local grocery store)
2 tablespoons of brown sugar

Rub the spare ribs with rub and place in aluminum foil in the refrigerator for 2 hours or overnight.

Barbecue Sauce:

1 tablespoon garlic powder
2 tablespoon brown sugar
1 tablespoon Pappy's seasoning
1-2 teaspoon cayenne
1 tablespoon Emerald's seasoning
2 teaspoon liquid smoke
¼ cup Masters Original barbecue sauce
2 cups ketchup
Black Molasses to taste and color

Cook and simmer above ingredients for the barbecue sauce on low heat for about 20 minutes then cool and refrigerate until you are ready to use.

Cooking:

Take the ribs out of the aluminum foil and place the ribs on the smoker or barbecue with one burner going, and the hickory wood chips on the burner. The temperature should be between 200-250 degrees for 4 hours. (Be sure to soak your wood chips in water)

After 4 hours put the ribs back in the aluminum foil and seal the top and sides of the aluminum foil and place back in the smoker for 2 hours. This braises the meat and the meat falls off the bone.

After 2 hours open up the aluminum foil and gently brush on the barbecue sauce on to both sides, then leave the foil open and place it back into the barbecue. This lets the sugars in the barbecue sauce glaze right onto the ribs.

It's a lot of work but believe me the ribs come out fantastic!

I would love to know how your ribs turned out. Email me.

Kid Friendly Recipes

Kid friendly recipes like Asian Stir-Fry with Rotisserie Chicken or BBQ Chicken Sandwiches are quick and easy. Kids love the taste of these dishes. Moms will love the convenience.

Rotisserie chicken is a healthy ingredient for kid friendly meals. Use the ready-to-eat rotisserie chicken available in most grocery stores.

Chicken preparation: To Cut up the chicken, use kitchen scissors. Cut the chicken in half along the breast and backbones. Cut each half between thigh and wing. Pull the chicken off the bones and chop into small pieces.

BBQ Chicken Sandwiches

This recipe is made with off the shelf ingredients. Use bottled barbecue sauce, a few seasonings and a rotisserie chicken to make this fast family dinner. You can purchase potato salad or coleslaw from the grocer also to round out the meal.

Ingredients

1 bottle barbecue sauce

1 tablespoon chopped fresh parsley

1/2-teaspoon cumin

1/2-teaspoon chili powder

1 rotisserie chicken about 1-1/2 lbs.

Remove the skin and bones

4 Kaiser rolls, split

Instructions:

1. Combine barbecue sauce, parley, cumin and chili power in skillet over low heat

2. Stir in chicken

3. Stir occasionally until heated through

4. Divide chicken mixture among the rolls

Serve with potato salad, coleslaw and pickles if desired.

Yield: 4 servings

Asian Stir-Fry with Rotisserie Chicken

Made with ramen noodles, fresh ginger, garlic and cilantro This is a quick dinner for busy cooks who want to create a delicious but nutritious 15-minute meal.

Ingredients:

1 tablespoon olive oil

1 chopped onion

1 tablespoon minced and peeled fresh ginger

1 clove garlic

1 pkg. frozen mixed vegetables

1/4-cup lite soy sauce

1-1/2 teaspoon cornstarch

2 pkgs. ramen noodles

1 rotisserie chicken with skin removed and meat shredded

1 tablespoon chopped fresh cilantro

Instructions:

In small bowl stir together soy sauce and cornstarch until smooth.
(Discard or save flavor packets from ramen noodle packages for another use)

1) Heat olive oil over medium-high heat

2) Add onion, ginger and garlic

3) Cook until onion is tender

4) Stir in vegetables

5) Cook 3 minutes

6) To the skillet add 2 cups water, bring to boil

7) Stir in soy sauce mixture

8) Boil until just thickened

9) Stir in noodles and chicken

10) Cook stirring occasionally until noodles are tender and chicken is heated through

11) Transfer to platter

12) Sprinkle with cilantro

The Best Thing Ever

That spot on my face is BBQ sauce from my 4th of July dinner. Hahahaha. I didn't notice it until after I made the video.

Why a Homemade Barbecue Sauce Recipe is an American Favorite

Barbeque Sauce Recipe: All Time American-Style Favorites

If there's one thing that could describe the way Americans love their dishes, it's the way they take their barbeque sauce very seriously. There are a variety of ways barbeque sauces are prepared and it all depends on what part of the country you belong to. Some would be quite satisfied with the myriad bottled varieties available in groceries or specialty shops while others insist on only good old home style barbeque sauce recipes.

While most Americans prefer a barbeque sauce recipe that is red and sweet, a variety of sauces do come in several flavors, styles of preparation, base ingredients, and consistencies, and it all depends on where the sauce originated. Some would like their sauce thick and sweet derived from tomatoes or mustard while others have a preference for a much thinner, vinegar based sauce.

All Time American-Style Barbeque Sauce Favorites

Whatever preference they may have, Americans love their barbeque sauce and the following describes some of the most favorite all-time American-style barbeque sauce recipes that open a whole new world of exotic flavors and only goes to show that the barbeque is truly an American cultural phenomenon.

* Tennessee Whiskey Sauce

The state of Tennessee is not only world renowned for its whiskey but also for its homemade BBQ sauce recipe blended with their world famous Tennessee whiskeys. The thick, rich whiskey-laced sauces developed from this blend have spread across the nation, bringing with them a different type or rich flavor.

* Louisiana Hot Sauce

Whatever's on the grill in Louisiana is called a barbeque, and if you're in Louisiana then your sauce recipe should be hot. There are a variety of blends ranging from a rich mixture of chili peppers to sweeter blends mellowed down with tomato sauce. People from all parts of the country would surely love these blends - even if they really do not want such hot stuff.

* Kansas City Rib Sauce

There's nothing like the thick, rich, sweet and tangy tomato-based BBQ sauce recipe from Kansas City that is considered as America's most popular. These sauces are great with beef or pork, giving the meat a beautiful caramelized coat.

* St. Louis Sauce

While some prefer the thick sauce like the ones they have in Kansas City, some would prefer the thinner, less sweet but a tangier flavor that characterize the St. Louis sauce. This delicious recipe is great with ribs but would taste as great with chicken.

* South Carolina Mustard Sauce

If tomato-based sauces are what you have had all your life, then you're missing out a great deal if you haven't tried the South Carolina mustard barbeque sauce recipe sans the ketchup and served only with pork, which is synonymous to barbeque in the Carolinas and nothing else.

* Western Carolina Piedmont Sauce

Also called the Lexington dip, the sauce was developed in the hilly areas in Lexington and Piedmont in Western Carolina and is basically based in vinegar and pepper laced with tomato or ketchup. This creates a subtle balance of sweetness from the tomato sauce and the acidic fierceness of the vinegar.

* Texas Barbeque Sauce Recipe

While in the Carolinas pork is the only meat considered as authentic barbeque, in Texas they could barbeque almost anything - pork, beef, chicken, mutton, goat and sausage. Texans have developed a recipe that can be used both as a mop sauce and a serving sauce, and was based on several culinary influences that made Texas what it is today.

* Kentucky Bourbon Sauce

Kentucky is famous for its bourbon so it's just natural that locals develop a bourbon-based sauce that is great for any type of meat on the grill.

3 Easy Crockpot Pork Recipes

Creating a meal with a crockpot is easy. If you have pork on hand, try these crockpot recipes for dinner!

Recipe #1 - APPLE GLAZED PORK ROAST

4 lb. pork loin roast

6 apples

1/4 cup apple juice

3 T. brown sugar

1 t. ginger, ground

Rub roast with salt and pepper. Brown pork roast under broiler to remove excess fat; drain well.

Core and quarter apples. Place apple quarters in bottom of crockpot. Place roast on top of apples. Combine apple juice, brown sugar, and ginger. Spoon over top surface of roast, moistening well. Cover and cook on Low for 10-12 hours, until done.

Recipe #2 - BARBECUE PORK ROAST

1 pork roast (or beef)

Juice of 1 lemon

1 small onion, cut up

1 teaspoon sugar

1 bottle barbecue sauce

Cook roast covered in water (start with hot water) in crockpot overnight on low 10-12 hours. Pour off water and pull meat into shredded pieces. Saute onion in a little butter. Combine barbecue sauce, onions, sugar and juice of lemon with meat in crockpot and cook on high for 1 1/2 to 2 1/2 hours, or on low for 3 to 6 hours.

Recipe #3 - CAJUN BREW PORK N BEANS

5 cans Pork-n-Beans (2nd to smallest size)

2 8oz cans tomatoe sauce

2 onions (chopped)

6 hot links (sliced)

1/4 bottle barbeque sauce (average size)

The following are "to taste"

Worcestershire sauce

Hot sauce (I like Crystal hot sauce)

Cajun Seasonings (I like Tony Chacere's seasonings)

Liquid smoke

Mustard

Brown Sugar

Mix all ingredients in a crockpot and crank it up to high. Let it cook all day, stirring occasionally. Can also be made on the stove top, but let it simmer for several hours stirring occasionally.

Enjoy!

Pork Chops Barbecue Recipe by the BBQ Pit Boys

You can grill up moist and tender Pork Chops every time with this quick and easy barbecue recipe and the indirect grilling method, as shown by the BBQ Pit boys! They'll show you how to keep your bone-in center-cut Pork Chops moist and tender every time, while serving up some grilled butter roasted potatoes, onion and mushrooms as a side dish. You can print out this BBQ Pit Boys recipe at www.BarbecueWeb.com ---

Culinary Heaven

Sundance McDermott cooks up a real treat.

The Insider History of Barbecue

If you aren't adding a sauce or some kind of flavoring, many would say that you're simply grilling meat, not having a barbecue. A traditional barbecue is a social event, involving the serving of meat that has been basted with some kind of sauce, and slow cooked for five to six hours at a low temperature (usually about 200F), over either wood or charcoal.

Traditional barbecue meats are cuts of steak or pork, but today, we more often think of hamburgers and hot dogs. In some regions, you might also see bratwurst or other kinds of sausage. You might also find kebabs including roasted vegetables, as well as meat. Texas, Virginia, both of the Carolinas, and Georgia, all claim to be the authentic home of barbecue and those claims may have some validity in each area, as each state has its own barbecue etiquette and traditions, as well as its own methods and sauces to make for a unique barbecue experience.

A Texas barbecue sauce is thick and sweet, with rich tomato flavor. The Texas dry-rub has a mixture of seasonings. Whether the sauce or the rub is used, each is typically applied to large cuts of beef, which are then hung to cook slowly over a well-controlled fire.

To the southeast, the sauce is thinner, and more vinegar is used, while the meat of choice is more likely to be pork. Additionally, the method of cooking typically is to place the meat in a pit or enclosure, which concentrates the heat and smoke, to give the meat a truly different taste.

Regardless of the area of the United States that you're in, however, the barbecue is an American tradition, and there's no chance of it declining in popularity. Almost every family has their BBQ favorites as to sauces and cooking methods. Kind of funny how people take in so closely their family secret recipes. Either way BBQ gatherings are some of the best outdoor activities you can do with friends and family.

At your next barbecue event, you can stir up the conversation and controversy by simply asking your local BBQ connoisseurs seeming simple questions such as what's the difference between grilling and barbecuing or what's better, wet sauce, or dry rub? Maybe, where did barbecuing originate? The answers may depend on the amount of alcohol the conversation participants have imbibed, but the responses you get are sure to be interesting!

Filipino/Pinoy Beef BBQ My Version!

Filipino BBQ for the summer. Served best with San Mig light!

BBQ Ideas

Just picture this, a stunning backyard on a warm summer afternoon, delicious food and a sound system playing a smokin' jazz track or the newest upbeat tunes or some modern rock records. Fill up those pitchers with margaritas, or some vodka and pineapple-juice, or iced cordial for the kids. All that's left are the loved ones to come in numbers. I for one cannot think of a more appropriate time and setting for a barbeque.

Now, when planning the barbeque menu, don't forget that even the simplest of food are made totally delicious by the smoky barbeque taste. The classic sausages, burger patties, steaks, chops or cutlets are somewhat simple foods. Top them off with onions or capsicum and these vegetable sides mesh together in taste just by cooking them on the barbeque.

Make it easier on yourself. Gather up some pre-cut vegetables and pre-made salads from your local supermarket. These same outlets also store, in numbers, some ready-to-grill beef kebobs, marinated chicken, souvlaki and fish. Depending on what you want to cook, this could save a considerable amount of preparation time.

Pick up bunches of strawberries and grapes, a few watermelons, cherries and some rock melons while you're at the supermarket. Arrange these fruits in a stylish platter and you have a simple yet tasty and attractive dessert. Oh, it's also important to keep these fruits chilled. Maybe place the platter on a large tray filled with ice. It's up to you what recipes you want to dish up for your guests but you can have all sorts of different barbeques.

For an informal outdoor barbeque, attempt having a BBQ ribs cookout. Ribs can take quite a while to cook so remember to start a few hours early. Serve the ribs up with some garlic bread and corn on the cob straight off the grill. On the other hand this type of barbeque is neglecting the little ones.

For a cookout centered around kids, I recommend giving the children a choice between hotdogs or burgers. Remember to teach them about adding a few greens on their plate! Place salads out with carrots and celery sticks so they can add it to their plates themselves without being forced to. If you're looking to entertain by sophistication (for dinner) try serving up some grilled salmon, baby Asian vegetables and some steamed white rice on the side.

Hopefully, these ideas can get you going, but take note that I didn't get into detail, so unless I studied hospitality/catering I probably would have already floored you with hundreds of ideas, which is why I'm moving your attention to this handy little book - Super BBQ Secrets. It contains easy to read guides to throwing a 'kickass' barbeque. It will save you time AND money for every barbeque event you plan on having. For loads of other terrific barbeque secrets, keep coming back to my blog [http://bbq-ideas.blogspot.com] at least once a week to find newly added barbeque recipes, so YOU can cook up your own unique BBQ ideas.