Barbecue Secrets - Marinated Shrimp Wrapped With Bacon

We've all had "shrimp on the Barbie." Pretty hard to beat, right? Well, as a famous TV chef might say, here's a great way to "kick it up a notch." The following is a recipe for marinated shrimp wrapped with bacon. This recipe serves 4. You will need:

24 medium sized shrimp, peeled and de-veined with tails left on


1 bottle of Wishbone Italian Dressing


8 strips of bacon (regular slices, not the thick kind)


1 cup barbecue sauce


½ stick melted butter

Toothpicks

Wash your shrimp in cold water. Pat them dry a bit. Place in a zip lock bag and pour in the bottle of Wishbone Italian Dressing. Let these marinate for at least an hour in the refrigerator. Cut each bacon slice into three strips and wrap a strip around each shrimp, securing it with a toothpick. I recommend NOT using thick sliced bacon. Since shrimp cooks pretty fast you want the bacon to be crispy too. For a nicer presentation, leave the tails on and fan them out. Grill the shrimp until the bacon is cooked fairly crispy, being careful not to overcook the shrimp. Keep them moving and flipping them over to prevent burning.

Warm up the barbecue sauce in a cup and mix in the melted butter. Pull the shrimp off the grill and arrange them on a plate. Brush with sauce. Serve hot. Your guests will think you are some sort of God! This recipe works well with scallops too. If you don't like seafood then you probably haven't even read this far, but I have prepared this recipe using small pieces of chicken. I like the dark meat from the thigh.

Cheap Barbecue Party Food Ideas - Get Invited to Every Party

It doesn't have to cost you a lot of money to make your barbecue memorable. Remember -- most people expect burgers and potato salad. So any different food is good. And if you follow our cheap barbecue party ideas you can impress your guests for not a lot of money.

First off I must state that there is absolutely nothing at all wrong with burgers and potato salad. I love them both and all weekend griller's BBQ parties should have a good selection of these and other basics. But just a few other cheap barbecue party food ideas during planning can save your food -- and your parties -- from boring repetition.

Here are five cheap and easy food ideas you can try immediately to make you next BBQ party memorable and fun:

1) One word -- Condiments! Everyone has mustard and ketchup. Occasionally you see a lonely bottle of Frank's. But for very little money or effort you can add a rainbow of taste to your table and impress your guests. Visit a specialty store or good supermarket and pick up some bottles of unusual BBQ sauces or hot sauces for the table. Do not just paint the meat on the grill -- give your guests a choice on the table. Today's BBQ and hot sauces come in a wide variety of flavors and heat levels and there is something for (almost) everyone. Consider the food you are serving and other sauces that may complement it. If you are serving chicken consider a white BBQ sauce or horseradish sauce. If you are serving fish consider a sweet Barbeque sauce or a Vietnamese or Japanese fish sauce.

2) Salsa -- Not just for corn chips anymore! Several years ago salsa took over the number-one-selling condiment spot in the US from ketchup but most people still think of it as just a dip for chips or a covering for Mexican foods. Salsa is -- and can be -- so much more. Consider visiting a Farmers' Market or specialty food store the morning of the barbecue and picking up a fresh salsa. Or better still,yet spend a little time the night before the party and make a batch of homemade salsa. It's really very easy. And don't just stick to the basic tomato/pepper salsa -- be brave and try a fruit or a veggie based salsa. Choose your salsa based on the meat and vegetables you will be serving and invite your guests to cover these foods for a new taste experience.

3) It's almost embarrassing how much good will and praise can be produced by a simple salad. As cheap BBQ party ideas go, this is one of the best. Everyone does potato and macaroni salad. Ask your friends to bring a dish and you'll probably get 3 of each. You can impress everyone to no end by making up a colorful and easy pasta or fruit salad that not only looks great but tastes great, too. Add some items off the grill into it at the last moment for an unforgettable touch.

4) Sides -- Go beyond the salad! So you've brought your impressive (though cheap) salad. But now think beyond to other side dishes. What springs to mind? If you are like most people - corn on the cob comes to mind. There is nothing wrong this. But to really impress your guests think of adding one or two other unusual sides that will complement the main course. And remember that sides don't have to be just veggies. Think of the possibilities of fruits, shellfish and even meats.

5) Desserts - Why not use the fire? Okay, you gotta have a dessert. You'll probably want something cold (homemade ice cream, maybe?) and some sweets for the kids. But since the fire is still warm why not consider really impressing your friends by making an additional dessert or two on the grill. Make homemade ice cream (always a reasonably cheap choice) AND grilled dessert to go with it and you will be considered a party god for many years.

Since most BBQ parties feature the same basic foods, these cheap party food ideas will help any weekend griller to impress their guests. Do it well and your friends will invite you to every party and beg for an invitation to yours.

Korean BBQ Lettuce Wrap with Star Chef Marinade

Star Chef Original BBQ Marinade makes Chinese cooking delicious and simple. Available in regular and spicy versions. Let Star Chef Sauces turn you into an Asian Cooking Star. Go to www.yingskitchen.com for more recipes and Demos.

How to Make Your Own Homemade Barbecue Sauce

When it comes to making homemade barbecue sauce, the process is pretty easy and you most likely have all of the ingredients on hand.

Why should you make it instead of buying it? By making your own sauce, you save money and you control the ingredients. Once you have prepared the sauce, you can use it right away or you can refrigerate it for up to 3 days in an airtight plastic or glass container.

Here is my family's favorite BBQ sauce recipe, which takes less than 10 minutes to prepare.

Barbecue Sauce

1 cup ketchup

1/4 cup Worcestershire sauce

1 cup hot water

1/4 cup white vinegar

1 tablespoon granulated sugar

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon celery salt

2 tablespoons minced onions

1-2 tablespoons brown sugar

1/8 teaspoon of basil (optional)

In a large saucepan, combine the ketchup, Worcestershire sauce, water and vinegar. Cook over medium heat for 2 minutes. Stir in granulated sugar, salt, black pepper, celery salt, minced onions, basil and brown sugar. Simmer the sauce over low heat for 5 minutes. Once the sauce has finished cooking, it is ready to use.

Optional Flavorings: If you like your sauce sweet, increase the brown sugar by an additional tablespoon. If you like a little garlic taste to it, you can mince 1 clove of garlic and add it to your recipe. If you like it hot and spicy, you can add 1 teaspoon of hot sauce.

Suggested Uses: You can brush the sauce onto hamburgers and chicken for baking or grilling. This sauce is great on beef and pork ribs too. 

Famous Dave's Que Tips Award Winning Ribs - Recipe

Hints and tips on how to prepare award winning ribs in your own backyard.

Vegetarian Appetizers

Jack Scalfani shows you how to make Eggplant Parmesan Bites & Deviled Eggs. Subscribe to his new channel youtube.com

Korean BBQ Bulgogi Sauce : How to cook Galbi (BBQ Ribs) by Sempio

Learn how to cook Galbi (Korean BBQ Ribs) with this Korean BBQ recipe by Sempio's Bulgogi Sauce. With a beautiful blend of Sempio soy sauce, pear puree, spices or flavors, this excellent ready-to-use and versatile Bulgogi sauce is great over meat (beef, pork), poultry or vegetables, making cooking simple. You can follow this recipe, or simply pour Sempio's Bulgogi sauce over your meat, poultry or vegetables, and marinate for half-and-hour.

Trimming Spare Ribs

Trimming Spare Ribs to St Louis Style

Essential Ingredients For BBQ

When exploring how to BBQ with perfection you will need to know the many essential flavors of various types of BBQ meats. I personally feel that simplicity is usually best. Too many contradicting flavors can take away from the flavor of the meat and will likely overwhelm your taste buds. With barbecue, the woods used during the cooking and the seasonings used for rubbing and marinating the meat should add flavor but not be over powering.

Among the more frequently used BBQ woods you will find apple, cherry and maple barbecue smoking chips. I like to have a few varieties available. I also am always sure to have on hand what I feel are the essential BBQ seasoning, spices, and basting products. These items can be used in various combinations based on your personal preference. Making your own BBQ rubs, brine, and barbecue sauces for any of your favorite meats will be quite easy if you keep the following list on hand.

Basting & Sauce Ingredients:

Apple juice: This is Ideal for basting any BBQ meat and especially useful for ribs, pork butt, and chicken. Apple juice and apple cider can often be used in many brine recipes, bbq sauces, injections, or even in the water pan to keep the meat moist.

Apple cider vinegar: This is a great ingredient for BBQ sauces and mops. You may also use it to thin store bought sauces and make a quick and simple mop or marinade. This is also a great product for dressing bbq pulled pork.

Molasses: This is used primarily for making sauces. The bold flavor and dark color gives the sauce its thick texture an dark color. Molasses and apple cider vinegar are 2 key ingredients I use in my personal sauce recipes.

Whiskey or Bourbon: Using these can bring great malt flavor and help to add balance to your mops or sauces. Try a bottle mixed with half Jack Daniel's and half apple juice for basting BBQ meats.

Brown Sugar: This is another essential ingredient in my own barbecue sauce recipes. This is a great way to bring a subtle sweetness to pork butt, chicken, ribs, or pulled pork dishes. Brown sugar blends very well with hot or spicy flavors to give you just a touch of sweetness in your hot and spicy sauce.

Seasonings and Spices:

Onion powder: This is one of my personal preferences of ingredients for my BBQ rubs. The onion flavor works well with any BBQ meat.

Cumin: This is among the most important ingredients for BBQ rubs and chili recipes. This ingredient will bring a slight smoky flavor and it is especially good for a pork BBQ.

Paprika: The primary ingredient found in virtually all BBQ rubs as well as chili recipes. This adds a great color and flavor to any BBQ meat and the subtle flavor helps to balance the other ingredients.

Chile Powder: This flavorful blend can be used on any BBQ meat. This is a great way to add some spice or heat to your BBQ meat.

Garlic powder: One of the major ingredients in my personal recipes of BBQ rubs and sauces. This adds a subtle sweetness along with a touch of heat and brings balance to spicy flavors.

Kosher salt: I personally don't care for a really salty taste. This salt helps to bring out the actual flavor of BBQ meats and has a much more subtle flavor than regular salt.

Black pepper: A very important part of any seasoning blend to get that hot and spicy touch. The bold flavor and peppery fragrance makes any BBQ meat better.

The truth about BBQ is that personal preference dictates the end result more than anything else. Practice with the flavors you enjoy and try different combinations of seasonings. You will find some you like and some you don't but, ultimately you will enjoy the journey to find your BBQ perfection. The last and most important tip here is "cook low and slow". This simply means use a temperature of 325 degrees or less (275 - 300 degrees is best) and cook for a longer period of time. Always make sure the temperature is constant and keep you water pan full so the meat doesn't dry out. You can even BBQ in your oven at home during the winter if you think it is too cold to fire up the grill. Making BBQ in the oven will follow these same guidelines but for wood or smoke flavor you want to use a liquid smoke product rather than wood chips.

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Mexican food How to make recipe chicken sweet chilli tomato sauce cooking cook food pork beef lamb

My recipes: www.youtube.com

Big Rons's rub's BBQ briskit P2

part 2

What Goes in a Good Barbeque Chicken Recipe?

There are a lot of barbeque chicken recipes that people have used over the years to impress their friends and families, and obviously it takes just the right balance to make the flavors sing. So what exactly goes into a good barbeque recipe? It's a lot simpler than you might think and only takes a little bit of knowledge and experimentation to get the right formula down to please friends and family and even win competitions.

The key is a good balance of spicy and sweet. When it comes to making a barbeque chicken recipe, people look to whatever satisfies a multitude of tastes. Most people enjoy a certain degree of both spicy and sweet in a barbeque chicken recipe, which is why it is so important to use both as keys to unlocking the secrets of the right barbeque sauce.

As far as spicy goes, you need to mix up ingredients like hot sauce into your mix. Hot sauce is wet, so it mixes well with ketchup or spicy mustard to add a kick to your barbeque chicken recipe. Mix up wet ingredients with dry ingredients such as cayenne and ground pepper or ground chili. This will make for a good balance when the sauce on the chicken comes off the grill.

For sweet, you need to add ingredients such as honey or teriyaki into the mix. Teriyaki is a wonderfully sweet sauce with an eastern flavor to it that many people will recognize and oddly enough, it mixes wonderfully with barbeque sauce. Honey is great as well because it has such a rich, genuine flavor, that you can't go wrong adding it to a barbeque chicken recipe.

Cook the chicken slowly and add the sauce last. If you cook too fast, the chicken gets dry and hard. If you add the sauce too early, the sauce burns. Play by these rules and you are sure to make an excellent barbeque chicken recipe at your next cookoff!

Ju$t HOOD $HIT_Dat BBQ/ EL CHINITO ft Moe

El Chinito Chino Menino DaDoN Durtii Muzikal DatHooDShit

All BBQ Needs Is A Good Rub!

As the masses begin to uncover their grills and smokers for the season of Barbecue and Grilling, many wonder what will set theirs apart from the rest. The answer? A good rub can make a world of difference. Sure, a good barbecue sauce is still a good thing to have to compliment your meal, but the seasoning is the key.

A rub, is commonly referred to as a dry marinade, many times, it can actually bring more flavor to your barbecue than a liquid marinade, especially when used in a similar fashion.

Ok, lets look at the ingredient make-up of the barbecue dry rub, first, most barbecue rubs will contain the following basic ingredients;

Kosher Salt

White Sugar

Black Pepper

Paprika

These ingredients are typically used in fairly equal amounts, and other spices, and sugars can be thrown in to enhance flavor based on the type of meat your cooking. A few of these additional ingredients are:

Spices

Celery Salt

Cumin

Chili powder

Cayenne Pepper

Garlic or Garlic Salt

Sugars

Brown Sugar

Turbinado Sugar

Demerara Sugar

Golden Granulated Sugar

The most important thing to remember about putting a good dry rub together is balance. A good balance of flavors is key to complimenting the meats natural flavor, versus covering it up.

Once we have our ingredients established, along with their measurements, we can now use them on our bbq. On thicker cuts of meat, such as pork shoulder cuts, or beef brisket, we will want to give ample marinate time for the flavors to work into the meat. On these thicker cuts, you will want at least 4 to 6 hours at a minimum, but ideally 10 to 12 hours is best. On thinner cuts such as pork ribs, or steaks, you should be looking for a minimum of 30 minutes to 1 hour, and ideally 4 to 6 hours.Another key to using a rub is to work the rub into the meat.

When you apply a bbq rub, you can apply it over a wet base, such as mustard, or oil (olive or canola). This is called a wet rub application, and can help the rub adhere to the surface of the meat. The most popular way to apply a rub is to shake it on heavy and dry. Once this is done, it is important to work it in, or massage it into the meat. This will help the rub flavor penetrate much quicker.

Always, before putting your meat in the cooker, allow time for the rub to melt into the surface of the meat. This process will not only allow for the flavor to penetrate, it will also aid in the formation of what us bbq'ers refer to as "bark". Bark is a crust that forms on the outside of the meat while cooking.

Now that I have given you the basics, your turn! But, I will give a great all purpose BBQ Rub that works especially well on pork, and chicken. Enjoy!

Basic BBQ Rub

1/4 cup brown sugar

1/2 cup turbinado sugar

1/2 cup paprika

1/3 cup garlic salt

1/4 cup kosher salt

1 tablespoon chili powder

1 teaspoon cayenne pepper

1 teaspoon ground cumin

1 teaspoon black pepper

Boudin-Stuffed Texas 1015 Onions

And ... Fat Johnny's Honey-Stung Chicken ~ made with dat good Blues Hog Honey Mustard BBQ Sauce

Jack Steak and Whiskey Marinade by the BBQ Pit Boys

It only takes a little whiskey to take that steak of yours to the next level. Check out one of our favorite steaks and marinades for the barbecue grill.

Zero Calorie Pasta??!! Taste Review of Shirataki Noodles And Recipe

Spaghetti bake recipe: I used 2 7oz bags of shirataki noodles 4 cloves of garlic 4oz of lean ground turkey 1 cup of diced zuchini 1 cup of diced mushrooms 1 1/4 cup of spaghetti sauce 1 cup of fat free mozzarella cheese a drizzle of extra virgin olive oil

McDonalds Chicken McNuggets 101

My Bro Tears Up Some Chicken McNuggets With BBQ Sauce

Barbecue Chicken and Mozzarella Pizza With Red Onion

This is a nice easy pizza recipe that can be prepared in less than half an hour. Use your favorite brand and flavor of barbecue sauce to give the pizza your own personal touch. Red onions can be a little harsh, so slice them very thin. Cooking will take some of the bite out of the onion. A white or sweet onion would work well here, as would green onions. Stick to grated, dry mozzarella for best results.

To make it more interesting and flavorful, increase the amount of sliced red onion to 1 cup, slowly caramelize them over very low heat, adding just a touch of water or stock to deglaze the pan, every so often if necessary. Continue cooking until the onions are browned and soft. The slow cooking draws out the natural sugars and adds great flavor. Instead of placing them on the pizza before cooking, add them to the pizza as it rolls out of the oven.

While the recipe just says to cook and dice the chicken breasts, a really nice way to cook it is to grill the chicken. Perhaps throw a couple extra chicken breasts on the grill next time you light up the backyard barbecue and use the chicken the next evening to make pizza. The smoky grilled chicken adds a lot of extra flavor. And the work of preparing the chicken for the pizza is already done.

Barbecue Chicken and Mozzarella Pizza with Red Onion

Ingredients:

1 (12-inch) Pre-Baked Pizza Crust
1 cup Barbecue Sauce
2 Chicken Breasts, cooked, diced
10 ounces Mozzarella Cheese, shredded
1/2 cup Red Onion, thinly sliced
1/2 cup Green Pepper, chopped

Preparation:

1. Preheat the oven to 450 degrees.
2. Using a spoon, spread the barbecue sauce evenly over the entire crust.
3. Sprinkle over the crust the diced chicken, red onion and green pepper.
4. Sprinkle the mozzarella cheese evenly over the top.
5. Bake for 10 to 12 minutes, or until the mozzarella is melted.

Grilled Fish with Sweet Mango Barbecue Sauce

Two favorites on the island of Barbados are fish and mango. This dish is the best of both in the Bajan world. Enjoy this dish on a cool summer evening with a glass of wine, or with friends for a backyard get-together.

This recipe is a favorite at Food Affairs, prepared by Chef David Watts.

Ingredients:

4 marlin or dolphin steaks, or other meaty fish, cut 1" thick, brushed with olive oil and pressed garlic, and seasoned with salt and pepper.

For the barbeque sauce:

1tbsp olive oil

1/2 onion, diced

1/2 hot pepper, seeded

1/4 cup pureed mango

2 tbsp Worcestershire sauce

1/4 apple cider vinegar

1 tbsp Dijon mustard

1/2 cup brown sugar

1 cup beef stock

1 tsp Tabasco

1 pinch salt

1 cup beer

In a large saucepan, over high heat, saute onions and pepper in oil. Add remaining ingredients, bring to a boil then simmer over medium/low heat for 30 minutes. Puree sauce in a blender or food processor.

If using a barbeque grill, heat for 10 to 15 minutes on high. Or, if using a grill pan or a frying pan, heat to medium high. Sear the fish for 4 to 5 minutes per side, or until almost completely opaque. Brush 3/4 of the barbeque sauce onto both sides and grill an additional 1 minute per side. For those who prefer their fish medium rare, reduce cooking time to 3 1/2 minutes per side. Top with the reaming sauce and serve.

Barbequing, a Fun and Convenient Way to Make Dinner

"There's nothing more enjoyable than having friends and family gathered around amidst the wonderful smells of charcoal-grilled prawns, vegetables and selected favorites. Barbecuing is one of those time- honored rituals that go hand in hand with summertime. Whether you're in your backyard or at you're favorite camping site, barbecuing is a pleasure to be enjoyed by the whole family."

Barbecuing has never been more exciting; with the endless designs of barbecues available and the myriad of barbecue cookbooks and cooking shows it really does take barbecuing into a whole new realm. With recipes for everything from grilled bananas to peaches and dry rubs for ribs, barbecues aren't just for cooking steaks and burgers anymore. With all the available barbecuing options it helps to know a few of the barbecuing terms and barbecuing utensils that are used.

Firstly, barbecues come in a wide variety of options; there are propane, natural gas and the standard barbecues for use with charcoal. Barbecues can come with range style one, two and four burner options along with rotisseries. There are even barbecues that have coolers built right into the bottom! Barbecuing has never been quite so convenient.

Accessories

When you're using your barbecue it really helps to have the right utensils and barbeque accessories, this will make your barbecuing experience easier and more enjoyable. Long handled tongs, basting brushes and spatulas are quite helpful. Heavy-duty oven mitts can also be useful. Of course you don't want to forget the proper wire brushes and scrubbers (crumpled foil even works well) to remove build-up, keeping your grill racks clean.

Foods that are tender such as fish, vegetables and some burgers can benefit from cooking in a special grill basket (this way you aren't loosing any of your meal into the barbecue). There are also special racks available to be used with corn, potatoes, ribs and meat.

An excellent barbecue accessory is the grill wok, with this you can make you're favorite stir fries and vegetable dishes; the wok has small holes throughout that allow heat and smoke to penetrate the food. Another great grill accessory is the grill pizza tray used mostly for grilled pizza. Other grill accessories include; the grill topper used for fish and vegetables providing an even cooking surface, which prevents foods from falling through the grill rack; you can never have too many skewers in assorted lengths which can be used with a skewer rack for grilling your favorite marinated vegetables and meats; smoker boxes for gas grills filled with soaked wood chips add a wonderful smoked flavor to foods. Lastly foil packets are available or simple tin foil to wrap foods, just remember that you may be sacrificing the grill and smoke flavors when foods are wrapped tightly.

Grilling Processes

After you have the utensils and proper grilling accessories needed for you're barbeque experience you'll want to familiarize yourself on the different types of grilling processes and terms to find the ones that work best for you and to know exactly what has to be done. To start, basting is probably the most familiar of barbecuing terms, a simple brushing with a seasoned liquid adding both flavor and moisture to your food. A brochette is just French for a kabob, or simply food cooked on a skewer. A glaze is a glossy, flavorful coating on food as it cooks as a result of regular basting.

Three very popular methods of barbecuing are the direct grilling, dry smoking and indirect grilling methods. Direct grilling is probably the most popular grilling used, it is when food is placed directly over the flame. It is a fast method because of the intense heat and allows for browning on the outside of foods. This process works best for food requiring short cooking times such as burgers and steaks, you must remember to turn food over to allow cooking on both sides. The dry smoking method is achieved by placing a grill rack indirectly over the heat source with the barbecue lid down, this allows the flame to burn thus creating smoke which covers the food, giving you a smoky flavor. Lastly the indirect grilling is a slow process of cooking because of less heat, it is done by surrounding a drip pan with the coals and putting the food over the pan, so the hot air circulates around the food (similar to a convection oven). It is wise to check with your barbecue owner manual for indirect grilling specific to your barbecue, roasts work well with this method.

After you've acquired the barbecue and all the necessary cooking utensils and accessories you're ready for the best part of barbecuing and that is the cooking of the food. Sauces, marinades and rubs are popular cooking ideas when barbecuing. Barbecue sauce can be said to define a great barbecue. Whether you use a little or a lot is a matter of preference. A sauce often includes sugar, honey or preserves, which can cause the sauce to burn when cooking; a suggestion is to brush your sauce on in the last five to ten minutes of cooking. There are a wide variety of sauces and glazes to be made ranging from apple butter barbecue sauce to raspberry piquant sauce.

Marinades are used for soaking your choice of meat, tofu or vegetables. The marinating both tenderizes and permeates the food with flavor, adding flavor and promoting crisp brown exteriors, changing an otherwise average dinner into a great one. Marinades are virtually fool proof and can be made in advance refrigerated in an airtight container for up to a week. The three basic ingredients in a marinade are; flavorings such as herbs, spices, sweeteners; oils which keep the food pliable and give a crispy crust; acids such as citrus juices, wines, vinegars and yogurts used to balance the sweetness. It is suggested to use the acids sparingly on fish and poultry, as they will soften the flesh when used.

A virtually fat free and easy way to add flavor to food is by using a variety of bold seasonings in a rub. The food is rubbed with spices prior to grilling, the rub transforms into a crunchy brown crust that seals in the juices and enhances the flavors of the food. The spices should be generously applied coating the entire surface of the food; the food should then be covered and put in the fridge for 15 minutes to 2 hours. Simplicity is the key for making rubs, salt and sugar are two of the main ingredients and the rest are up to you.

In summary, whatever your barbecuing specialty might be barbecues can be both a fun and convenient way to make dinner. Summertime needn't be the only time of year that you're barbecuing, if weather allows you can barbecue all year round. The options have never been more exciting, and the variety of foods and recipes never more abundant.

How To Make Grilled Chicken

Expand the description and view the text of the steps for this how-to video. Check out Howcast for other do-it-yourself videos from CinemaSlam and more videos in the Grilling category. You can contribute too! Create your own DIY guide at www.howcast.com or produce your own Howcast spots with the Howcast Filmmakers Program at www.howcast.com Avoid the greasy mess of fried chicken without missing the flavor by grilling. To complete this How-To you will need: An old towel Canola oil 4 chicken breast halves Salt and pepper A meat thermometer 1/3 cup of barbecue sauce Step 1: Heat and oil the grill Heat the grill to medium-high and oil the grate with an old towel dipped in canola oil. Step 2: Season Season both sides of the chicken with salt and pepper. Place the chicken on the grill. Step 3: Grill chicken Grill boneless chicken, without turning, for six to 10 minutes, or 10 to 14 minutes for bone-in. Flip the chicken and cook the other side. Step 4: Use thermometer Insert the thermometer into the thickest part of the meat to test for doneness. Make sure your chicken reaches at least 160 degrees. Tip: Chicken will become dry if the temperature is above 165 degrees. Step 5: Baste chicken Brush on your favorite barbecue sauce about one minute before the chicken is done. Thanks for watching How To Make Grilled Chicken! If you enjoyed this video subscribe to the Howcast YouTube channel! www.youtube.com

Justin Chilli's Commercial

This is a commercial that Justin Timberlake did advertising barbecue sauce. LOVE IT!

Smoking Ribs On A Smoker

Smoking ribs on a smoker is fun and it can be very rewarding especially when you receive tons of complements. There are many recipes and techniques for smoking ribs on a smoker, but all agree that the best technique is to cook them with low heat over a long period of time. Done properly, this will guarantee juicy, fall off the bone ribs.

Smoking ribs on a smoker isn't something you do without some preparation and planning. It's best to start preparing the ribs the day before you plan to smoke them. This will give the meat plenty of time to soak up the flavors from the seasonings in your rub, if you plan to use a rub. You should because the difference between a good rack of ribs and a memorable rack will be the flavors provided by the rub.

Getting Started

There is a membrane that can be found on the underside of the rack that can be removed as well as some of the fat. Removing the membrane is an option, but I recommend it. The easiest way is to get it started with a knife and then get a grip with a paper towel and just peel away. It may take some work to get started, but then it should be no trouble.

Trim away any excess fat, but not all of it. Leaving a thin even layer of fat is recommended because it will add flavor and will prevent the meat from drying out during cooking.

The Rub

Apply your rub 12 to 24 hours before you plan on smoking ribs on a smoker. As mentioned before, this soaking time will give the meat plenty of time to draw in the flavors from the seasonings. A rub is optional, but highly recommended because the difference between a good rack of ribs and a memorable rack will be the rub. You can find my favorite rubs at the site below. The first step is to apply a thin layer of olive oil to your ribs. Once oiled, completely coat the ribs with the rub. Wrap your ribs in foil and refrigerate until about an hour before you plan to start smoking. Pull them out and let them sit on the counter. An hour should allow enough time to get them up to room temperature.

Smoking

Fire up the smoker and get it to a temperature of 225 - 250 degrees. Hickory and oak are common types of wood to use and will bring excellent results. Different wood will provide different flavor. This is where experimenting will help you find the flavor that you like the best when smoking ribs on a smoker. You can experiment with adding apple or mesquite or a combination of different types of wood. Once you've reached the desired temperature, place your ribs, bone up/meat down, in your smoker. Remember to plan your cooking time for about 1 hour per pound.

Moping

Using a mop sauce every 30 to 40 minutes will allow your ribs to smoke and cook without drying out. There are many types of mop sauces, but most use a mixture that contains apple cider vinegar for tenderizing and flavoring the meat while keeping it moist. You can find a championship recipe by clicking the link below. Do not confuse mop sauce with barbecue sauce. A barbecue sauce should not be used until the last 30 minutes of cooking. Barbecue sauces will burn before your rubs are done cooking and you will not be happy with the results.

Finishing Up

Half way to of the way through your cooking time, turn your ribs meat side up. If you are going to use a barbecue sauce, apply it about 30 minutes before your cooking time is up. This will allow enough time for your sauce to cook into the meat but it's not long enough to allow it to burn. Finish cooking until a meat thermometer reads about 180 degrees. A good indication of being done is when you have about half an inch of bone exposed and if you pull on a bone, it separates from the meat with ease.

Serve

A common mistake many make with grilling any kind of meat is not letting it rest before cutting. A good practice when cooking meats is to let it rest, off of the grill, for 10 to 15 minutes before cutting into it. This will seal in the juices as the outside cools a bit and will keep the juices from leaving the meat when it is cut. Once your rack of ribs has cooled, slice it down one side of the bone and serve with a side of barbecue sauce for dipping.

Smoking ribs on a smoker is my favorite way to prepare ribs. You just can't beat the taste of succulent, mouthwatering, perfectly smoked ribs. If you want to receive tons of compliments for ribs that taste better than any that you could get in a restaurant, use the recipes and techniques found at Competition BBQ Secrets!

Barbecue Sauce Recipe

Barbecue sauce recipes abound and vary in different parts of the world. Nonetheless, we may all be in agreement that the barbecue sauce can make or break your barbecue. If you are an enthusiastic newbie or you are already tired of making the same sauce recipe for your usual family and friends' gathering, here are some ways that can help you start making your own awesome recipe:

All barbecue sauce start with a base; this usually consists of mustard, tomato, or vinegar. You can also use a white sauce as an alternative; but this is usually considered a wild card for barbecue sauce recipes. Thick or thin, tomato-based sauces are the most commonly used. You can create sweet or spicy sauces from this base.
To make your own unique barbecue sauce recipe, you have to pick a flavor that would stand out. Be it sweet, sour, or spicy; you have to decide what you like best and go from there. You have to find the right balance but do not try to infuse these flavors all at once. You have to pick one that would take center stage.
To make your barbecue sauce recipe sweet, you can make use of fruit juices or preserves, honey, brown sugar, or molasses. To counter it with a sour taste, make use of lemon or lime juice, mustard, vinegar or Worcestershire sauce. Of course, throw in seasonings but do not overdo it. An important thing to remember here is to know what flavor you want before you mix. You can make use of spices, cinnamon, garlic, ginger, and many others.
If you want to spice up your barbecue sauce recipe, use cayenne or black pepper, chili powder, paprika or jalapeno peppers.
To thicken your sauce, prepare it ahead of time and leave in the fridge overnight.
The ingredients mentioned above are for traditional sauces. If you want to try something new and be a little bit more adventurous, here is an idea - make use of Asian-inspired sauces. How? Make your own teriyaki barbecue sauce recipe; just mix soy sauce, mirin or Japanese rice wine (sake), ginger, cider vinegar, and sugar. You can also experiment with Indian or Thai recipes, and use curry powder to make your barbecue more flavorful. Another alternative is to make a peanut barbecue sauce recipe.
You can also add a teaspoon or two of coffee grounds to your sauce, to bring out the flavor of the meat.
If you are planning to coat the meat with the sauce, do not do it right after getting the meat out of the smoker grill. Let the meat rest for about 20 to 30 minutes first.
Here is a sample of a recipe to get you started. Vinegar serves as the base for this recipe. Mix these ingredients in a bowl: cider vinegar, red pepper, salt, ground black pepper, and brown sugar. Estimate the quantity of each of these ingredients, and adjust according to your preference. Simmer this mixture over low heat for about 8 to 10 minutes.
Making your own sauce recipe provides you with lots of opportunities for experimentation. What is a barbecue without its sauce, right? It will be even better, if you have a homemade barbecue sauce recipe. Who knows, what you have discovered will stick and will later be passed down in your family from generation to generation.

Rib Cook-Off: Sparks Nugget Best in the West 2008

The sights and sounds of the 20th annual Nugget Rib Cook-Off in Sparks, Nevada.

Food Old-Time Grilling and Barbecue Recipes by the BBQ Pit Boys

Good Friends, good Music, and good Food! That's what Good Livin' is all about. To all our loyal friends and subscribers -thanks for your many kind words and support! -BBQ Pit Boys......Music: "Barbecue Shoes" by Blue House with the Rent To Own Horns. Check them out!

Barbecue Dry Rub Recipes

One of the best barbeque dry rub recipes is one that my grandfather taught me. We used to spend the summers at my grand parents house in Alabama, and even though they had out houses and lived in a little old house, it was always worth it because of the barbeque. It was not until I was older that he actually gave me the recipe for his barbecue dry rub recipe, and now I want to share the spicy one with you.

For starters, he would always use fresh ingredients, or as fresh as he could get them.These would be mixed in a bag, and tossed around for a good 15 minutes. He would actually make me and my little sister do this. Then he would run down meat and place it in the refrigerator overnight. He always did this overnight and never tried to cut corners and only do 2-3 hours.

We normally had ribs or chicken on the grill with this dry rub, but you could probably use any meat you wanted.

The actual recipe for the dry rub is as follows:

8 teaspoons of onion powder
3 teaspoons of white pepper
4 teaspoons of ground cumin
2 teaspoons of garlic powder (not garlic salt)
2 tablespoons of dry mustard powder
4 tablespoons of crushed savory
1/2 teaspoon of cayenne pepper

This should make somewhere around a cup of seasoning, which will be enough for about 3 big slabs of ribs or about 1 whole chicken.

The grilling part is completely up to you. Just grill them like you normally would, but do not add anything else to the meat. For the best results, you should rotate the meat often at a lower temperature. This will help keep the juices in the meat and keep it moist.

We I grilled with my grandfather, it was an experience. It was not a chore. We looked forward to this, and took pride in the food we prepared for everyone. He has since passed, but his recipe still remains. And trust me when I say this: Once you try this, you will not try any of the other barbecue dry rub recipes out there.

Magical Mustard and a Recipe For a Versatile Meat Sauce

Mustard adds flavor and zing to recipes. This ingredient is so adaptable that it is almost magical. But I did not appreciate this condiment until I reached my 60s. My homemade orange-molasses barbecue sauce would not be the same without mustard. The ketchup and brown sugar topping on my meatloaf contains mustard.

Like many home cooks, I add the yellow seasoning to egg salad and potato salad. Oven "frying" chicken relies on this condiment. I dry chicken breasts with paper towels, coat them with mustard, roll them in bread crumbs, drizzle a little olive oil over the top, and bake them in a 350-degree oven for a half hour or so, until the juices run clear.

Mustard has become part of my cooking life. There are five basic types, the hot English kind, Dijon (French) mustard, Bavarian whole seed, which is coarse, and American yellow, the classic hot dog condiment with added tumeric. I like the yellow, but Dijon is the one I use most.

Mustard is centuries old, according to Michele Anna Jordan, author of "The Good Cook's Book of Mustard," and she has posted a brief historical account on the Global Gourmet website. According to Jordan, recipes for mustard paste appeared in 42 AD. Years passed and the Romans took seeds to France, where monasteries raised crops and made mustard for income.

All mustard is made the same way, by grinding seeds and adding liquid. The liquid can be water, wine, vinegar, beer, or verjuice, a green juice made from pressing unripe grapes. In 1856 the city of Dijon began to use verjuice instead of vinegar. "The use of verjuice resulted in a mustard that was less acidic than France had tasted before, and the smooth, suave condiment we call Dijon assumed its place in history," writes Jordan.

Once a jar of mustard has been opened you should store it in the refrigerator. But Victoria Marshman, author of "How Mustard is Made," posted on the The Nibble website, says some restaurants leave the jars on the table. This practice is safe, she continues, "because it turns over quickly." However, I do not use mustard from a drippy, globby jar.

At home, if mustard sticks to the rim of a jar, I wipe it with a damp paper towel. If the lid is dirty I wash it in hot, soapy water.

When I searched my cookbooks for mustard recipes, I found ones for chip dip, veggie dip, sandwich spreads, and sauces. I try to eat a low fat diet and, while I love gravy, I make low-fat sauces instead. My favorite sauce does not require a recipe, just instinct, and I serve it on pork chops (all fat trimmed), pork tenderloin, chicken, and turkey cutlets. Here are the basic instructions for this versatile sauce.

1 1/2 cups lower salt chicken stock
1 teaspoon Dijon mustard (smooth or country style)
Optional add-ins: oregano, basil, thyme, salt-free lemon pepper, chopped parsley
1 tablespoon corn starch
Water

Cook the meat, remove from skillet, and keep warm. Add chicken stock and mustard to pan. Stir a little cold water into the corn starch. Pour this liquid into the pan, stirring constantly, and cook over medium heat until it thickens. Choose one ad-in option and add it to the sauce. If the sauce gets too thick add a little more chicken stock. Makes 4 servings.

Copyright 2010 b Harriet Hodgson

BBQ Recipes (Barbecue Recipes) Are Part of Our American Culture

The history of barbecuing dates to pre-Civil War years, when the pig was a very convenient food staple in the South. Unlike cattle, pigs were for the most part low maintenance, could be turned out to fend for themselves, then caught later to barbecue when the hungry hordes came home from battle. While those early, (semi-wild) pigs were certainly tougher and required more preparation than a modern-day pig, they began a tradition for BBQ recipes that continues to be refined, even today.

While pigs didn't have anything to do with did or didn't win the war, they were usually slaughtered and barbecued in time for celebrations, and often the entire neighborhood would gather for the event. It's only natural a little bit of competition would intervene, (BBQ recipes) to see who's pig would taste the best. This caused a lot of strange, unusual, and flavorful BBQ recipes began to be created.

DEFINITION OF THE WORD BARBECUE: While there are multiple opinions concerning the origin of the word, depending on which publication (or tall tale) you listen to. It's likely the word barbecue derives from the West Indian term "barbacoa," denoting a method of slow-cooking meat over hot coals.

Of course barbecuing is a term applied to how meat is cooked, whether that meat comes from a pig or a cow, and the cooks of the old West were known to slow cook sides of beef to feed hungry trail crews. Whether these sides of beef were slow cooked because of toughness or to experiment with a special secret sauce, is lost to sands of time. Either way barbecuing and BBQ recipes have been a mainstay of America history.

Speaking of history, barbecuing was known to be featured at political rallies and church picnics in the early 1900s, since this was an ideal way to bring people to a political speech, or gather the sinners for a Sunday session at the local church. Barbecuing was relatively inexpensive, allowed the local women to bring their favorite BBQ recipes, and often they'd have contests to see whose recipe was the best.

There are quotes from early journalists saying barbecues were a way to bring people together, no matter their class distinction or economic level. Of course any time something becomes popular, especially in America, the entrepreneurs flock to see how something can be monetized, it was no different with BBQ recipes and restaurants began sprouting (especially in the south), each featuring its own special BBQ recipe.

The restaurants of those days would be far different than the BBQ specializing restaurant of today. Most of these BBQ restaurants of yesteryear, evolved from simple backyard barbecue pits, were often open only on weekends, then charged a competitive price for a full plate of barbecued pig.

Because the BBQ recipes have grown into big business over the years, it's interesting to look back in history and realize the genesis began when one person (probably an old trail hand) decided they weren't about to share their secret BBQ recipe with anyone but family and friends.

As America grew, so did the barbecue restaurants, with people traveling across town, often across country in order to visit that special restaurant, the one everyone talks about, "If you're in Memphis, you've got to try the barbecue at the Rendezvous".

Barbecue is as much a part culture today, as it was in those long ago days of the old West, with the best BBQ recipes still being guarded like gold.

Tannerite Red Neck BBQ with Pigs Head

Tannerite target shooting. the ball contains 1 lb, the sauce jug is 2 lbs, the pigs head is 3 1/2 and the ice cream container is a 5 lb charge. notice the ground before and the Crater after.

T Bone Steak Recipes - Picking the Best Cut of Meat

It's summer, it's warm and it's time to get the grill going. Time to invite the friends over, ice up a cooler of beer and cook some steaks. Nothing to it right? Do you have one of the great T Bone steak recipes? Do you need one? If you've been cooking steaks on the grill, you might know the answer, but for sure there are a few tips you need to follow, even for the most seasoned backyard BBQ king.

Picking the right steak is very important. The T-Bone steak is one of the cornerstones of beef so it's a good choice. Tenderloin, strip and porterhouse steaks are more tender, T-bone falls in the middle, but don't worry, it's good.

The U.S. Department of Agriculture or the USDA grades beef and the highest quality if prime, that's what you want to go for. Choice is the next best and what is found usually in grocery stores. You might have to call around to find prime, but some good butcher shops and Whole Foods carries that quality of steak.

To get the tastiest cut of meat look for good marbling, which is tight, evenly spaced, flecks of fat in the meat. Remember, marbling in meat is like the flavor crystals.

When it comes to the actual cooking, I like to keep things simple: salt, pepper and a little olive oil spread on each side of the steak. I think the pure flavor of steak and charcoal is the best, especially if you've got yourself a great T-bone steak.

Just cook it on each side for a few minutes depending on how you want it cooked.