Barbecue Recipe - With Mouthwatering Taste

Barbecuing began in the late 1800's when cattle were driven out from the West by cowboys on horseback. While on their trail, they had nothing to eat except low quality cuts of beef. These men, the cattle barons, were more concerned about earning profit than feeding themselves, so they ate disposable cuts of beef. Their main choice was Brisket, which is a very tough piece of meat.

However, the cowboys learned that if the brisket is allowed to cook for a long period of time say 5-7 hours at a very low temperature would make the disposable cuts of beef, a tasty treat. They tried out different ways of cooking in a barbecue, thus making a tastier piece of beef. This is how different recipes came out into existence.

The cowboys did not allow the other cowhands to know of their ways of preparing it. They kept it as a secret and guarded it for decades. And that is why Texas barbecue recipes are famous. Barbecue dishes are very easy to prepare if done properly. Smoker is the best type of cooking device which has the cooler heat that cooks the meat at a slower pace. It allows the smoke to penetrate the outer layer of the meat, thereby giving a nice taste. It takes more patience and attention as it takes a lot of time to cook.

The best way to cut down the cooking time is by first cooking the Brisket at 200 degrees in the oven till it is half done. Then transfer it to the smoker and finish cooking. Adding favorite ingredients to it will make the Brisket ready to eat.

Meat can also be cooked using a grill but it takes lot of time. Traditionally a grill is used for grilling pork, beef, fish, or chicken, by holding it directly over the fire that is fueled by gas or charcoal. A barbecue sauce applied to it will make the dish perfect.

There is a problem with lot of barbecued chicken recipes. The outside of the chicken burns before the inside of the chicken is cooked. So, to avoid the problem barbecued chicken recipes use a grill-to-oven method for barbecuing. The chicken is seasoned just slightly with ground black pepper and salt, and then placed on the grill without any barbecue sauce on it.

Remove the chicken from the grill when it gets the grill marks, baste it with the barbecue sauce, and finish it off in the oven. The result would be a perfectly-cooked barbecued chicken every time. This recipe also works fine with chicken legs and thigh quarters, except for the fat and calories which will be a bit higher.

To prepare a healthier and safer barbecue recipe, the meat should be seared or slow-cooked at a low temperature. If the temperature is very high, carcinogens are more likely to be formed in the meats. Consuming this will lead to cancer. When smoke hits the bare meat, proteins are transformed into benzopyrenes, which are carcinogens. If the meat is well coated with barbecue sauce before grilling, it will protect the outer layer of meat from changing in character. So learning the right way to cook barbecue recipes is good for health.

Sloppy Joes For a Backyard Picnic - Crockpot Style

You may think of sloppy Joes as a "kid" food but I still love to eat them and I serve them to my family on a regular basis. I recently held a picnic style gathering at my house for my family and friends. I didn't  want to spend a lot of time in the kitchen so I have decided that I would use my crockpot and make my famous Large Crowd Pleasing Sloppy Joes. This recipe has been a favorite at many covered dish events.  It is so simple to prepare and it will serve 24 hungry diners.

Ingredients

3 pounds ground beef
1 cup coarsely chopped onion 
3/4 cup celery
1 cup barbeque sauce
1 can (261/2 ounces) sloppy Joe sauce
24 hamburger buns

Directions

* Cook beef and onion in a large skillet over medium heat for about 10 minutes. Stir occasionally until beef is brown.
* Drain.
* Transfer beef mixture to 31/2 to 6 quart crockpot.
* To beef mixture, add chopped celery, barbecue sauce, and sloppy joe sauce. Mix thoroughly.
* Cover and cook on low heat setting for 7 to 9 hours (or cook on high heat setting for 3 to 4 hours) or until vegetables are tender.

Quick Tips

1. Spray crockpot with cooking spray for easier cleaning.
2. Buy onions and celery already chopped.
3. Sloppy Joes will stay warm for about 2 hours. Stir occasionally to prevent mixture from getting too brown around the edges.

You can serve any side dish with the sloppy Joes.  To keep preparation simple I usually serve potato chips.

This recipe only takes about 15 minutes to prepare but your guests will think that you spent all day in the kitchen. Be prepared for compliments!

Rib Recipes From Two States - Hoosier Oven Barbecue Ribs and Lone Star Ribs

Ribs seem to be a favorite no matter where you live. Here are a couple of old fashion recipes for ribs from the state where I was born and raised and from the state I currently call home. I have also lived in three other states but today we concentrate on only these two. Take your choice of Hoosier Oven Barbecued Ribs (The state where I was born and raised.) or the Lone Star Ribs (The state where I have lived for the last 28 years.) Or do yourself a favor and try both recipes! Grab some sturdy napkins or a roll of paper towels and dig in!

HOOSIER OVEN BARBECUED RIBS

4 lbs spareribs
1 cup water
1 cup catsup
1/2 tsp salt*
1/3 cup vinegar
1/3 cup brown sugar
1 medium onion, sliced
3 tbsp Worcestershire sauce
1 tsp mustard
1 tsp paprika

Place ribs in a large pot and cover with salted water. Bring to a boil, reduce heat to simmer and cook until almost tender. Drain the ribs and place them in a shallow baking pan.

In a saucepan combine the water, catsup, salt, vinegar, brown sugar, Worcestershire sauce, mustard, and paprika. Bring the mixture to a boil over medium-high heat. Cook for about 5 minutes. Add the sliced onion. Spoon the mixture over the ribs and bake uncovered for about 45 minutes at 30 degrees. Baste often while baking.

*Depending on the amount of salt you used to boil the ribs, salt may not be necessary.

LONE STAR RIBS

3 to 3 1/2 lbs spareribs

Marinade:

1 cup hot water
1/3 cup vinegar
3 tbsp brown sugar
2 bay leaves, crushed

Basting Sauce:

1/3 cup vinegar
2/3 cup ketchup
2 tbsp Worcestershire sauce
3 tbsp sweet pickle relish
1/2 tsp ground cloves
1/2 tsp ground ginger
red bell pepper for garnish

Crack ribs or ask your butcher to crack them. Wipe ribs with a damp paper towel.

Arrange ribs in a deep glass dish or stainless steel dish. Combine ingredients for marinade and stir to melt brown sugar. Pour marinade while hot over the ribs. Let stand at room temperature for at least 2 hours or in the refrigerator overnight.

Combine the ingredients for the basting sauce. Preheat charcoal or broiler. Remove the ribs from the marinade. Place over the coals or in the broiler; sear well. Turn the ribs and sear the other side. Brush with sauce and cook, turning and basting on both sides until cooked to your liking. This should take 45 minutes to 1 hour depending on how done you like them. Cut the red bell pepper into wedges and place around or over the ribs on the serving platter.

Enjoy!

Easy Dinner Ideas - Easy Citrusy BBQ Pulled Pork Sandwiches

Looking for easy dinner ideas? Look no further than these fabulous sandwiches. The orange in this recipe adds a delicious layer of flavor that compliments the intense barbecue flavor. Utilizing a slow cooker makes this recipe quick and easy. Assemble your ingredients before you leave in the morning and you'll come home to a wonderful dinner that is ready in a flash.

Ingredients:

1 (3 lb) boneless pork shoulder
1 (18 oz) bottle barbecue sauce
Juice from 1 orange
1 teaspoon grated orange peel (optional)
½ cup mayonnaise
12 sandwich rolls.

Lightly spray a slow cooker with cooking spray. Place pork in slow cooker; pour barbecue sauce and orange juice over top. Add orange peel if using. Cover cooker.

Cook on Low 8 to 10 hours or on high for 4 to 6 hours.

Remove pork from slow cooker. Cut the meat into small pieces or shred with a fork. Put meat back into the slow cooker and stir until well mixed.

Split sandwich rolls and toast. Spread mayonnaise on both sides of rolls.

Fill rolls evenly with meat mixture.

Makes 12 sandwiches.

To round out this meal, a fresh, crisp green salad served with your favorite dressing would be delicious. To make it extra quick and easy, use salad that comes in the bag from your local grocery store. Nothing is easier than opening the bag and it's ready to serve.

For dessert, a couple cookies with a small bowl of vanilla ice cream would make this meal a treat for any night of the week.

For a healthier option of this recipe, use light mayonnaise and pork tenderloin. Skip the cookies and use light ice cream.

Pork Chop Recipe Ingredients - Keeping it Healthy

Pork chops are one of the easiest dishes that you can make in your own home, and the amount of pork chop recipes that you can find will absolutely astound you. Pork is a very versatile meat -- so much so that it is difficult to actually make it not work with a particular sauce or seasoning. In most cases, it actually takes more effort to make a pork chop taste bad than it does to taste good.

Though it is easy to come up with good pork chop recipes, coming up with those that are absolutely astounding is a little more tricky. Some tastes just blend together better than others, and while pork is versatile, it does go best with certain flavorings.

If you are on a diet, then you are likely also looking for pork chop recipes that are healthy. More people are looking to get healthy than ever, especially due to the fact that it is just difficult to find the time to carefully prepare meals. Luckily, there are dozens of perfectly healthy ingredients that are also a pleasure to the taste buds. With red meats such as beef this is more difficult as beef goes well with other strong flavors, many of which are unhealthy. Pork can be cooked with light and healthy ingredients easily, and those ingredients will not be overwhelmed by the taste of the pork itself.

Barbecue is something that everyone loves to eat, and most of it is made just for pork. It is possible to make your own barbecue pork chops, and you can make them healthily. Most of the time when you purchase barbecue sauce from the grocery store and take a look at the nutritional facts you may be inclined to put it back on the shelf. Creating your own is easy, and can be much healthier than the store-bought varieties.

For a healthy barbecue base, you will likely want to start with tomato sauce. This makes a nice, thick sauce that is full of flavor -- but is not full of sodium like vinegar or mustard are, which are the two most common barbecue bases.

The most unhealthy thing that you will need in your sauce is Worcestershire sauce, which you only need to use a small amount of to get the sauce started. After that you can add anything you would like: onions, paprika, pepper, garlic, ginger, oregano; you may be surprised at the sheer amount of spices and ingredients you can put into your own barbecue pork chop recipes that will only make it more delicious. What may be even more surprising is that if you negate the tomato and Worcestershire sauce, you can use those very same ingredients to make a completely different-tasting pork chop.

Barbecued Erasers

"Erasers would taste good with this sauce."

At least that's what Jan Sterling thought! You may have no clue who Jan Sterling was (a 1950's actress), but if you have a favorite BBQ sauce, you know what she was talking about!

That's because you know that the perfect BBQ sauce isn't just a fancy ketchup for spicing up your barbecued meat. It's so much more complex and hard working than most other people realize.

BBQ sauce doesn't just add flavor; the right BBQ sauce tenderizes, protects and otherwise transforms an ordinary piece of meat into a tender and juicy piece of greatness.

A great BBQ sauce generally contains a selection of acidic, sweet and spicy ingredients which work in combination to produce an enzyme busting, outer crust sealing, and flavor enhancing formula.

And each of these ingredients has a specific job: Tomato, lemon, lime and vinegar provide the acid which breaks down protein and tenderizes the meat. Honey, molasses, syrup and regular white and brown sugar caramelize when heated to provide a thin crusty shell which seals in the juices. Tasty crust outside, moist and juicy inside!

While onions, garlic, the entire pepper family and a whole host of spices provide a punch of flavor. Add in the wine, beer and spirits and the transformation process has just begun! The possibilities for award winning combinations are endless!

There are many great recipes that incorporate a number of these key ingredients in perfect combination to create wonderful flavor sensations. And Randy's book, "Barbecue Secrets Revealed!", contains dozens of these great recipes to help guide you along in your quest for your own personal favorites.

Here's just one of Randy's favorites from the book:

All American Barbecue Sauce

10 large firm ripe tomatoes cored, peeled, and chopped
2 large onions finely choppe
3 cloves garlic, minced
1 tbsp. crushed red pepper
1 tbsp. celery seed
1 1/2 cup brown sugar
1 tbsp. dry mustard
2 tsp. salt
1 1/2 tsp. mace
1 tsp. ginger
1 tsp. cinnamon
1 cup vinegar, 5% acidity
1/3 cup lemon juice

Combine tomatoes, onions, garlic, red pepper and celery seed in a large sauce-pot. Simmer, covered, until vegetables are soft, about 30 minutes. Press tomato mixture through a fine sieve or food mill; discard seeds. Return tomato mixture to the sauce-pot and add the remaining ingredients. Cook over low heat until mixture thickens, about 30 minutes. As mixture thickens, stir frequently to prevent sticking. Carefully ladle hot sauce into hot jars, leaving 1/4-inch head-space. Wipe jar rim clean. Place lid on jar and screw band down evenly and firmly just until a point of resistance is met.

Makes about three pints of barbecue sauce.

Try it out for yourself and see what you think!

You'll know you've found a winner when, like Ms Sterling, you find yourself wondering how it would taste carefully basted across the tops of some slow smoking erasers.

MANning Eats Gecko

Some kids on a camping trip found a gecko and roasted it on the grill and Conor ate it...With BBQ sauce.Yum! www.oxygen.ccc

Don't We Just Love Chicken Barbecue!

Chicken is one of the most popular choices amongst grilling and barbecue enthusiasts. It's versatile - it goes well with a variety of seasonings, sauces, side dishes, and toppings. It's cheaper than steaks too, making it an ideal option for barbecue parties. And of course, chicken is also healthier. Did you know that skinless, light-meat chicken when cooked is 33% to 80% leaner than trimmed cooked beef (though it may of course vary on the cut and grade of the beef). In addition, chicken absorbs flavors easier than pork or beef that you can marinate it for as little as half an hour and off you go, ready for the grill.

Chicken Barbecue - The Best Parts...

Virtually any part of the chicken makes for a great barbecue. You can even cook an entire chicken on the grill if you have the time. However, popular choices for individual servings include the breasts, thighs, drumsticks, marylands (i.e., the thigh and drumstick in one piece) and wings.

Chicken breasts are considered white meat. As such, they are considered to be the healthiest part of the chicken for a barbecue. Compared to dark meat, they are quicker to cook and easier to dry out when over-cooked. Also the largest portion of the chicken, they are available bone-in or boneless. Using either direct or indirect heat, bone-in chicken breasts require 10 to 15 minutes of cooking time per side, while boneless breasts only needs 6 to 8 minutes per side.

The thigh is the darker, more succulent meat. Thighs are also available bone-in and boneless. Barbecue cooking time for the bone-in variety is 10 to 15 minutes on each side and 6 to 8 minutes on each side of a boneless thigh.

Chicken legs or drumsticks can be barbecued for about 10 minutes on each side. Check doneness using a skewer instead of going by its color. You might need to move it on a cooler part of the barbecue grill to ensure that it cooks through. Marylands or leg quarters may take 10 to 15 minutes for each side to cook on direct heat. Again, use skewers to test for doneness by checking if the juices are clear. Also, to ensure that it cooks right through, it would be a good idea to slash the chicken to the bone.

Lastly, chicken wings can be skewered for easy turning and can be placed on the barbecue for a total of 25 to 30 minutes using direct heat, and 35 to 40 minutes using indirect heat.

For more information on cooking chicken and for great chicken grilling recipes, visit the InsaneChicken website and check their wide variety of dry rubs, marinades, and sauces for intensely flavorful and insanely spicy chicken barbecue dishes.

Barbecue Tips - 5 Ways to Make Your Barbecue Come Alive

Those who are new to barbecuing quickly realize that it's not as easy as the experts on TV make it seem. There's an art to it. Anyone can throw meat onto a grill. But, it takes an artisan to coax the flavor out so that it bursts in your mouth. It doesn't matter if you're using chicken, steak, shrimp, or anything else your barbecue recipe needs. Learning how to do it right can make the difference between a bland dish and something your family and friends will rave about. Below, I'll give you 5 quick tips that you can use immediately. These tips will make your barbecue recipe come alive.

Tip #1: Use Dry Wood

You'd be stunned by how much this matters. A lot of new barbecuers make the mistake of using wood that hasn't had the moisture completely dried from it. Here's the problem: there are a lot of compounds in the wood. When the smoke reaches the meat, it can affect the flavor. Trust me: you'll notice. When you bite into a piece of meat that practically explodes with flavor, it's partly due to the wood being completely dried.

Tip #2: The Slow Burn

You don't want to rush. A lot of beginning barbecuers are anxious to serve the meal. The veterans know better. They realize that meat becomes juicy and flavorful over a slow burn. This is especially true when you're cooking it over dry wood. The low heat, slow grill and smoke from the dry wood keeps the meat moist while giving it a mouth-watering smoky flavor. Go slow and impress your guests.

Tip #3: Watch The Flare-ups

Sauces dripping onto the fire can cause flare-ups. If you're not careful, they can burn the meat. When flare-ups happen - and they're inevitable when you're barbecuing - move the meat away and sprinkle water on the fire. That'll help you maintain control. In fact, it's a good idea to have a small squirt bottle nearby to spray on the flare-ups.

Tip #4: Let The Marinade Soak

Mouthwatering meat. That's your goal. Before throwing it onto the barbecue, put a marinade on the meat and let it sit. Don't use the cheap 10-minute marinades that you can find at the grocery store. Make your own. Or, go to a barbecue shop where they sell the tasty barbecue sauce. They're more expensive, but worth every penny. Let the meat soak it up for a few hours. It'll seep deep into the meat, keeping it moist and injecting it with a boost of flavor. Don't use the entire bottle before putting the meat on the barbecue. Save a bit to use while barbecuing.

Tip #5: Preserve Grill Real Estate

If you're using a grill, save some space. You're going to need to turn the meat and move it occasionally to areas with lower heat. When you lay the coals, make sure you keep an area over which food can sit with a minimum of heat. Barbecuing isn't an exact science. Often, you'll need to move meat aside to slow the burn. If you fill that space with other foods (vegetables, etc.), you'll limit your options. Keep part of the grill space clear.

Let's Get Smoking!

Remember, barbecue recipes need a lot of attention and a willingness to go slow. That's what gives food its flavor. While cooking the meat over dry wood (wood chips are preferable), a slow burn can gradually pull the flavor out as the smoke covers it. Also, marinade the meat for a few hours prior to barbecuing it. The marinade will bathe and saturate the meat, giving it an unforgettable flavor. Finally, watch the flare-ups and make sure you're keeping an area of your grill open for moving the meat. When it all comes together fluidly, you're going to discover that barbecuing is one of the best ways to prepare a meal that stimulates and tantalizes the taste buds.

How To Barbecue An Egg

Working out how to barbecue an egg has become a bit of a family conundrum for me and this is why:-

It all started one drunken afternoon way back in the 1970's when my Uncle Harold bought a new oven for his ultra modern kitchen. Of course, me being a very young lad was completely oblivious to what went on next.

The new oven came complete with a very fashionable spit roaster and after my uncle had proudly explained everything about the appliance, more beer was consumed and the conversation turned to what type of food could be spit roasted. The obvious one was spit roasted chicken and I'm happy to say that this method of cooking chicken is as popular today as it was then, but as the drunken silliness prevailed on this occasion, the question then to be answered by my Uncle and my Father was whether it was possible to spit roast an egg.

Fortunately on that day there were only half a dozen eggs or so in the house so there could only be half a dozen or so failed attempts before the females of the house could restore a modicum of sensibility to the afternoon. The days event have been recounted on many family occasion and of course it's led me to think a little more about how you can grill an egg on the outdoor barbecue grill.

Boiling an egg is just about applying heat to the shell at a continuous temperature for a period of time so it must be possible to do the same on a charcoal BBQ grill. The problems are understanding the temperature of the grill and the fact that you can't apply the heat all over the egg at the same time. When boiling, the heat is standard at 100°C so you can approximate how long to cook it for, the only variable being the size of the egg. I've tried to grill an egg in its shell and for me, it doesn't work. After giving it plenty of time, I cracked the top only to find the white still needed more time to solidify. Having said that, I left the egg on the grill and gradually it cooked and I was able to eat and very tasty egg but to be honest it left a bit to be desired on the presentations stakes.

The best way is to mimic the frying process and cook the egg in oil. Slapping a frying pan on the grill isn't quite cricket and a ground base will take forever to warm through so I try to make it a little more fun. I make small individual foil trays that will hold one egg each, just fill the tray will a little oil and crack the egg. Heat transfers well in foil and you can see exactly when they're done so you get the perfect egg every time and the individual little trays add for the fun element.

If you're in the party mood try making your foil trays in different shapes, after all, not many people have had a triangular shaped fried egg have they and what better way to round it of than with a homemade BBQ sauce?

Homemade Barbecue Sauce - The Possibilities Are Endless!

As American as the concept of a big cookout called a barbecue might be, the word is not even an English word, but comes from a group of Caribbean Indians that dried their meat on a high wooden platform. Nowadays, most people used the shortened form of 'bbq' to describe this wonderful cooking party.

So much a part of the American scene, it seems like every region has its own style of barbecue and everyone has their own homemade barbecue sauce recipe. That is because the sauce is really the center of the cooking. It does not matter what kind of meat that you grill, it is the sauce that gives the food its special flavor. In certain parts of the country, especially in the southwest, a homemade barbecue sauce recipe becomes almost like a family secret or heirloom handed down from generation to generation.

Probably the simplest sauce is made from combining two cups of ketchup, two tablespoons of Worcestershire Sauce, and two tablespoons of sugar together. It is simple and it is very tasty. However, homemade barbecue sauce is one of those recipes that is only limited by your own imagination.

You can take a very basic recipe and change the whole flavor. Use the example above and add chopped onion for a completely different result. Or try garlic or basil or oregano instead of onion for something different. Or you can use all those ingredients at the same time and you have made a new homemade barbecue sauce. The possibilities are endless.

Some cooks say that the only good homemade barbecue sauce must have some beer in it for the proper flavor. Others demand that tequila is the right ingredient. Another will say that a touch of Kentucky bourbon is the way to do it. Here we go again. The recipe is only limited by a person's creativity and what tastes good to them.

There are many foods that are much better if they are homemade. We only buy the 'store bought' variety for convenience and ease. Nevertheless, in fact much of the commercially made homemade barbecue sauce is better than what you will make at home. That is because they too use their own 'secret recipe'.

Remember that there can be two purposes to using homemade barbecue sauce. You can marinate the meat in the sauce and you can use homemade barbecue sauce to baste the meat while you are cooking. Sometimes a sauce that is good for basting is not as good for marinating. A homemade barbecue sauce for marinating should have something acidic in it like vinegar or lime juice so that the meat will absorb the flavor.

Easy North Carolina Pulled Pork Recipe (Eastern Style)

Pulled pork is the traditional barbecue of North Carolina. It is
perhaps the oldest form of barbecue in the United States. The sauce
used in the eastern style of North Carolina pulled pork contains no
tomatoes. It is descended from the "English ketchup" used in
colonial America: a vinegar-based concoction with spices. English
ketchup was sometimes made from fish brine, and mushrooms were
sometimes used as well--but no tomatoes. It is believed by some
that in the 1600's and 1700's tomatoes were thought to be
poisonous. In any case, today we use the vinegar and the spices,
but no fish brine and no mushrooms--and still no tomatoes! This is
an easy (not technically a barbecue) version that requires no fancy smoking or grilling. Just
use your stove and oven!

Ingredients:

1 pork shoulder blade roast (about 4 lbs.)

2 tbsp. canola oil

10 to 12 hamburger buns

Rub (see below)

Sauce (see below)

For the Rub:

2 tbsp. brown sugar

2 tbsp. paprika

2 tbsp. chili powder

1 tbsp. ground cumin

1 tbsp. kosher salt

1 tbsp. coarsely ground black pepper

2 tsp. garlic powder

2 tsp. onion powder

1 tsp. celery seed

1/2 tsp. ground mace

For the Sauce:

3/4 cup white vinegar

3/4 cup cider vinegar

1 tbsp. brown sugar

1 tbsp. Louisiana hot red pepper sauce

1 tsp. crushed red pepper

1 tsp. Lawry's® seasoned pepper (or black pepper)

1/2 tsp. cayenne pepper

1/2 tsp. kosher salt

Instructions:

In a bowl or container, mix all of the rub ingredients together.
Cut off excess fat from meat. Rub the meat with a liberal amount of
rub--make sure you rub into all the nooks and crannies. Cover the
remaining rub and keep (for up to about 6 weeks) in a cool, dry,
dark place. (You should have enough rub left for at least one more
roast.) Wrap the meat in a double layer of aluminum foil and
refrigerate for at least one hour. In a container with a lid mix
all the ingredients of the sauce together. Refrigerate for at least
one hour so that the flavors blend together. Position the oven rack
to center and preheat oven to 325 degrees F. In a heavy oven-proof
pot or skillet, heat the vegetable oil on stove over medium heat.
Add the meat and brown on all sides. Cover the meat tightly with
either a lid or aluminum foil. Place in oven and bake for about 3
to 3&1/2 hours, or until meat can be shredded easily with a fork.
Remove meat from oven and allow to stand (covered) for 10 minutes.
Remove sauce from refrigerator. Combine the pan juice with the
sauce. With a fork, shred the meat into strings. Stir the sauce
into the shredded meat. (Reheat meat a bit if necessary.) Serve on
the hamburger buns. Makes 10 to 12 servings.

Copyright © 2007 Lee Griffith. All rights reserved.

BBQ Chicken Recipe - BBQ Chicken With an Orange Glaze

This tasty BBQ chicken recipe benefits from having a clean citrus edge and sweetness to round up the flavours in this dish. The orange juice may be substituted with apple if you prefer.

Ingredients:

6 chicken fillets, trimmed
1/2 litre orange juice
3 tbls tomato ketchup or passata (concentrated sieved tomatoes)
2 tbls demerera sugar
1 tsp dried thyme
1/4 tsp Tabasco sauce or your favourite pepper sauce
1 tbls cider vinegar

Directions:

In medium or large sized saucepan add the orange juice, tomato, demerera sugar, cider vinegar, herbs and pepper sauce and bring to a rolling boil. Lower the temperature to a gentle simmer and stir gently and constantly until the sugar has completely dissolved.

Divide the sauce mixture into half and allow it to cool. Place 1/2 sauce in a plastic or glass container and place in your fridge and place the remaining half of the sauce and in an oven-proof dish. At this stage you can now add the prepared chicken breasts to a baking dish and mix it thoroughly with the sauce.

Cover the chicken and sauce mixture, and refrigerate it for at least 4 hours, overnight is preferable for the best flavour.

Now turn on your grill to around 150f and add a little oil to the grill rack to prevent the chicken from sticking.

Remove chicken from refrigerator and add a light spray of oil to the chicken pieces and generously coat them with the marinade. Place the chicken on the grill and cook for 10 or so minutes on each side until it the chicken has cooked through properly, and test to make sure that the juices run clear.

Continue to coat the chicken with the remaining marinade during cooking being careful not to add too much. Once the chicken has cooked through with the sauce, it will have a shiny fruit glaze and will be ready to serve.

Delicious Barbecue Sauce Recipes for the Grill

Whether you are barbecuing up ribs or chicken, having the best barbecue sauce recipes will make the difference between a so-so meal and one that everyone will remember years later. Here's some classic recipes you'll want to break out. One hint: everyone worth their salt has their own "signature" barbecue sauce. Find a recipe that you like and start improvising. Before you know it, everyone will want to know how you make your barbecue better than everyone else's!

Kansas City Sweet Sauce

This is the one most people think of when they imagine barbecue sauce.

Ingredients:

1 cup tomato sauce
1/2 cup brown sugar
2 T molasses
2 T honey
1/4 cup apple cider vinegar
1 T chili powder
juice of 1 lemon
1/2 onion, minced
2 cloves garlic, minced
2 T butter
salt and pepper

Saute the onion and garlic in the butter until translucent. Add in the dry ingredients and saute for 1 minute. Add in the rest of the ingredients. Simmer 15 minutes. Let sit overnight.

East Carolina Sauce

This is perhaps the oldest barbecue sauce, which you can see as it's so simple. But don't let that fool you; this is one tasty sauce!

Ingredients:

2 cups apple cider vinegar
2 T chili pepper flakes
salt and pepper

Combine the ingredients and let sit at least 12 hours.

Lexington Dip

Similar to East Carolina Sauce, this one bring some tomatoes into the mix.

Ingredients:

1 1/2 cups apple cider vinegar
2 T chili pepper flakes
1/2 cup tomato sauce
salt and pepper

Again, combine all ingredients and let sit a minimum of 12 hours.

South Carolina Mustard Sauce

This one's a bit unknown as it's mustard based, but it is still a classic from South Carolina.

Ingredients:

1 1/2 cups yellow mustard
1/2 cup apple cider vinegar
1/2 cup sugar
1/2 T chili pepper flakes
1 T fresh or 1 t dried rosemary
1 T minced onion
1 T minced garlic
2 T butter
salt and pepper

Saute the onion and garlic in the butter until translucent. Add the other ingredients and simmer 15 minutes. Allow to sit overnight.

Texas Mop Sauce

Lastly, let's take a look at Texas's famous mop sauce that is traditionally served with slow-cooked brisket.

Ingredients:

1/2 T paprika
1 t chili powder
1 t cumin
salt and LOTS of pepper
1/2 onion, minced
2 cloves garlic, minced
1 T butter
1/2 green bell pepper, chopped
2 T tomato sauce
2 T apple cider vinegar
2 T Worcestershire sauce
1 cup beer
1 T brown sugar

Melt the butter and saute the onion and garlic until translucent. Add bell pepper, paprika, chili powder, cumin, salt, and pepper. Cook and stir for a minute or two. Add the rest of the ingredients, stir, and saute 15 minutes. Let sit overnight.

Have fun with these barbecue sauce recipes and feel free to improvise with them!

Chef's Corner August 2008: Back Forty Texas BBQ

This month we visited Back Forty Texas BBQ in San Ramon. The San Ramon location is owned by Robert & Lisa Rinaldi, both of whom trained at the original BACK FORTY restaurant. A consistent award-winner, and one of the nation's Top-24 Barbeque Teams, BACK FORTY has been invited to Reno every year since 1991 to compete in the National Rib Cook-Off, Routinely voted the #1 Barbegue In California, BACK FORTY set a precedent for the national contest, being Voted #1 Four Times In A Row! Twice in a row, separate panels of impartial judges, voted BACK FORTY's BBQ Sauce #1 in the nation. In consecutive years, the 400000 attendees sampling Barbeque Ribs from all over the nation, twice voted Back Forty's THE BEST.

Barbecue Accessories - Handy Tools and Essential Accessories For Your Barbecue

Some would say that no backyard is complete without a barbecue - and we couldn't agree more! But no barbecue is complete without some essential barbecue accessories!

For centuries, people have prepared their food over an open flame using nothing more than wood or coal as the fuel source. These early "barbecues" were more like fire pits, but over time they started to incorporate some features that you would now find on the modern-day barbecue. Adding a grill to the fire pit was the first step - before that, meat was skewered and the "chef" would manually turn the meet to ensure even cooking and prevent burning on any given side. Well now, not only do barbecues come with a grill as a standard feature but we've adding rotisserie equipment to turn the meat for us. A rotisserie device is a great way to cook large pieces of meat, slowly and perfectly while freeing up some of your time to prepare the side dishes.

If you want to make your bbq'd delicacies top notch, try using some of these time-tested barbecue accessories; they'll make life easier - and tastier!

o Barbecue Tongs: A great set of tongs will go a long way! Look for tongs big enough to get the jobs done right. Stainless steel barbecue tongs are easy to clean, rust resistant and can stand up to the intense heat of barbecues

o Spatulas and Flippers: For most backyard chefs, a good flipper can make all the difference when making burgers and other "stick to the grill" types of meat. Look for stainless steel or copper utensils for this type of job - they need to be tough enough to endure the heat, while flexible enough to get under the grilling meat without ripping it apart

o Brushes for marinades and bbq sauces: Getting that great taste of your favorite barbecue sauce is easy with the right brushes. Choose a barbecue sauce brush with bristles strong enough to take the heat and packed tight enough to prevent little bristles from covering your food.

o Barbecue Cleaning Brushes: No barbecue would be complete without a decent cleaning brush. Look for sturdy metal wire brushes that can take repeated wear and tear. Food cooked on a dirty grill will not taste as good as food prepared on a clean grill. Try this helpful tip - let the bbq heat up before you clean it - this heat will loosen up the cooked debris and make it come right off with ease.

Getting the right tools for the right jobs is important for grilling bliss, but don't forget about the barbecue itself! A good cover for your bbq can add years to its life - preventing rust from forming can save you money in the long run and keep your barbecue safe from health concerns. Always check external propane tanks for leaks and other hazards including loose connections. If your barbecue is hooked up directly with natural gas, be sure to monitor the condition of the connection and watch for signs of gas leaks and disrepair.

Fourth of July BBQ - Spare Ribs Recipe

If you're having a fourth of July barbecue something classy to have that's going to go well with either cold beer or red wine is barbecue spare ribs. The best part about barbecue spare ribs is that they can be the main dish. For a serving of 4 people get about 4 lbs of pork spare ribs (or about three ribs per person). Get chopped coriander for the garnish.

Get the following ingredients for the marinade:

8 and ¾ oz of tomato ketchup

7/8 fl oz of chilli sauce

½ Tbsp cumin powder

4 Tbsp red wine vinegar

7 oz honey

3 1⁄3 fl oz soy sauce

8 garlic cloves , minced

8 ½ fl oz water

1 ¾ oz sugar

Mix all of that together in a medium size saucepan to get the barbecue sauce. Whisk together and bring to a boil. Cook for another minute and remove from the heat. Of course you can also get your favorite barbecue sauce to use as a marinade but where's the fun in that!

Cook Spare Ribs by adding them into a large saucepan and pouring half of the barbecue sauce. Add water to almost cover the ribs and bring it to boil. Then, turn down the heat and cover the lid and simmer for 2 and half hours until the meat is tender. You can check whether the the spare ribs are done or not by inserting a knife into the meat -- if there's little resistance then it's ready. Use a slotted spoon or a tong to remove the ribs from the saucepan into a tray. Let them dry off a bit before they're barbecued.

You can prepare the grill about 30 to 45 minutes before the meat is done. If you're using a charcoal grill, which is the best for that smoky smell and taste, wait until the charcoal is turned white and there are no more flames. It's easier if you're using an electric grill -- light it up and turn it to high and leave it about 20 minutes to heat up.

Dip the spare ribs into the rest of the barbecue sauce and place them on the grill. Cook for about two minutes. Turn the ribs over, brush with more barbecue sauce and cook for 2 more minutes. Repeat the same thing once more and remove the ribs from the grill.

Put the ribs into a serving dish and garnish with coriander. You can have coleslaw on the side. Either corn on the cob or grilled vegetables would be a great accompaniment. Have sweet potatoes or salads as your fourth of July appetizers. Most importantly, have fun and enjoy this fourth of July!

This fourth of July barbecue article may be freely reprinted or distributed in its entirety in any ezine, newsletter, blog or website. The author's name, bio and website links must remain intact and be included with every reproduction.

Taco Baked Chicken

Yields: 4 servings Ingredients: 2 tbsp. taco seasoning mix 1 tsp. oregano 4 boneless skinless chicken breast (about 1 ¼ lb.) 1 tbsp. olive oil ¼ cup barbecue sauce 2 tbsp. chili sauce ½ tsp. cumin Preparation Directions: ~ In a small bowl mix taco seasoning and oregano. Brush chicken with olive oil and sprinkle with taco seasoning mixture. Place chicken in shallow baking pan sprayed with cooking spray. ~ Bake at 375 degrees for 25 to 30 minutes or until cooked thoroughly. ~ Meanwhile heat together barbecue sauce, chili sauce and cumin until hot. Pour over chicken. Calories 240 Total Fat 8g (Sat Fat 2g; Trans Fat 0g); Total Carbs 11g; Sodium 780 mg; Protein 31g.

Homemade Baked Beans Recipe

If you're looking for a good "homemade baked beans recipe" recipe - this is the place! Everyone loves some good baked beans, but most recipes call for them to be in a crockpot. Mine doesn't, instead I use can beans and cook them on the stove top. It's true, you could just buy a fancy can of Bush's baked beans, but it's just not the same as making your own homemade baked beans and letting them simmer of the stove as the flavors meld together! These are equally as good in the summer with a BBQ as they are in the winter on a cold blistery day!

3 cans great northern or navy beans, or 1 - 48oz jar or Randall's mixed beans (drained)
1 small onion (diced)
2 cloves garlic (diced)
1 cup barbeque sauce
1/2 cup ketchup
1 Tablespoon mustard
1/4 cup brown sugar
3-4 strips of chopped cooked bacon (if you like)

Drain each can of beans and pour into a sauce pan. Add all other ingredients and cook on medium high heat until it boils, then cover and reduce to low heat and simmer for one hour. If you're in a real hurry, you can cook on high for 10 minutes and serve (it just won't taste as good!).

In the winter time you can cook this on the stove and let it simmer while making the main dish, but in the summer I like to just put the pot on the grill and let the beans simmer while I grill my meat. By the time the meat is done, the beans are usually done shortly after. There are all kinds of beans you can experiment with on this recipe as well, I usually end up using what I have on hand at the time. So I may use Pinto beans, Chili Beans, Mexican Beans - and even though you're making "homemade beans" it doesn't mean that you can't utilize any leftovers that you may have around. For instance, if I grill out and have left over burgers and beans, the next day I may chop up the leftover cooked burgers and thrown them in the beans and simmer for 20-30 minutes and eat! I've used thrown in leftover taco meat, sloppy joe, and even chicken. Technically that makes the "homemade baked beans" more like a chili - but it's ok to change it up a bit! Another thing that's fun with this recipe is to add some cubed cheese of any kind just minutes before it's done. That melted cheese can make it a big hit with everyone in the house!

Rib Recipe For Pork Back or Baby Back Ribs

Here is a recipe I just created after doing a lot of research. I wanted to produce ribs which were
tender, with a great dry rub and a tangy barbeque sauce. I wanted
layer upon layer of flavor. I wanted an outdoor barbeque flavor,
but something I could do in the oven and just finish on the grill.
I put it to the test on Saturday and it passed with flying colors!
This recipe will require a bit more work than most of my recipes, because there are three separate things going on: the dry
rub, the braising liquid and the barbeque sauce. But you won't need
a fancy smoker--just your oven and a grill (preferably a charcoal
grill). And you can even skip the grill part if you want and just
finish them in the oven. I think you'll be pleased with the fruit
of your labor!

Ingredients:

3 slabs (or about 8.5 lb.) pork back (or baby back) ribs

5 tbsp. Griff's American Dry Rub (see below)

1 (12 oz.) bottle beer

1/4 cup soy sauce

2 cloves minced garlic

6 tbsp. brown sugar

1 batch Griff's American Lemon BBQ Sauce (see below)

Instructions:

Place each slab of ribs on its own sheet of heavy-duty aluminum
foil (shiny side down). Make sure there is enough foil in each
sheet to completely wrap around each slab. Sprinkle each slab on
both sides with Griff's American Dry Rub (about 1 tbsp. per slab).
Rub into the meat and wrap the foil over top of meat and fold the
end pieces of foil over the top of each slab. Refrigerate for a
minimum of 1 hour.

In a medium bowl, mix the beer, the soy sauce, the brown sugar and
the mixed garlic together well. This will be the braising liquid.
Cover and refrigerate until using. Preheat oven to 325 degrees F.
Put the braising liquid into a microwaveable dish and heat in
microwave oven on high for one minute. Take one of the slabs out of
the refrigerator and place (while still wrapped in foil) on yet
another large piece of foil (large enough to completely wrap around
the slab). Make sure the foil that covers the slab is crimped tight
on the top, and open up an end. Pour 1/3 of your braising liquid in
the end, and holding that end up a bit, gently rock and turn the
slab so that the braising liquid swishes all around it. (I learned
that trick from Alton Brown!) Fold the end back up over the top of
the slab. Fold the second sheet of foil up over the slab like you
did with the first to assure that there will be no leaks. Repeat
the procedure with the other slabs. Place the slabs directly on
oven rack and braise for 3 hours.

Now you can prepare Griff's American Lemon BBQ Sauce according to
the instructions below. If you're using a charcoal grill to finish
(and I hope you are), get the fire going about a half hour before
the three hours of braising is finished. Remove the ribs from the
oven and let stand a few minutes. Then with gloves to protect your
hands from heat, remove the slabs from the foil and place on hot
grill. Sprinkle the top of each slab with about 1 tsp. of Griff's
American Dry Rub. With a basting brush, paint on a generous amount
of the lemon bbq sauce. Grill for only a few minutes until the
surface of the ribs get a bit crispy and the edges darken. Flip and
repeat the dry rub, bbq sauce and grilling procedure. Remove from
grill, put on platter and cover tightly with aluminum foil and
allow to stand at room temperature about 10 minutes before eating.
Serves from four to six.

Griff's American Dry Rub

Ingredients:

1 tbsp. kosher salt

2 tbsp. garlic powder

2 tbsp. onion powder

2 tsp. paprika

2 tsp. chili powder

2 tsp. Lawry's® seasoned pepper (or black pepper)

1 tsp. rubbed sage

1 tsp. thyme leaves

1 tsp. cayenne pepper

Instructions:

Mix these ingredients together in a small bowl. Save in an empty
spice container and rub and/or sprinkle on anything you grill!

Griff's American Lemon BBQ Sauce

Ingredients:

1/3 cup ketchup

1/4 cup butter

1/4 cup cider vinegar

1/4 cup lemon juice

2 tbsp. Worcestershire sauce

2 tbsp. soy sauce

2 tbsp. yellow mustard

1 tsp. Louisiana hot sauce

Instructions:

Mix these ingredients together in a small saucepan and slowly bring
to boil. Reduce heat and simmer until sauce thickens a bit. Remove
from heat and let stand.

Copyright © 2007 Lee Griffith. All rights reserved.

Trying to Eat Healthier? - Think Grill

I know, I know - You're probably thinking I've gone off the deep end with this. Please, let me explain.

Not everything we do on the grill or smoker has to be ribs, brisket or burgers. There are many different foods we can choose that not only are healthy, but also can be barbecued and taste great too. The following are just a few ideas.

Chicken

Chicken is one of the most popular healthy choices today. It's lean protein and easily done on the grill. That's right, it doesn't have to be dripping in sweet and tangy barbecue sauce every time. Chicken fillets are prime candidates for grilling. Just replace the barbecue sauce with a light salt and pepper, and dust with a little oregano or dill weed. Or you can use whatever spice that suits you.

This is a great way to eat healthier. Remember, anything that tastes good baked or fried, tastes even better grilled.

Turkey

There's nothing better (and better for you, too) than a turkey breast done on the grill. Done with indirect grilling on a rotisserie, this is another delicious way to eat healthier. You can add some soaked wood chips here also to add to the flavor.

Pork

Remember the commercial: Pork - The Other White Meat? It's true, pork can be a healthy choice for grilling too. Pork Tenderloin is a great example of this. It's as lean and healthy as chicken.

Pork tenderloin is easily done on the grill. Seasoned with salt, pepper, garlic powder, and onion powder, it can be grilled indirect style for a delicious and healthy meal. I also add some soaked hickory chips to the fire for a real smoke flavor.

Fish

Fish is always considered to be good for you. There are many different types of fish that are great for grilling. From Tuna to Salmon, Trout to Grouper, fish is definitely something for you to consider. I highly recommend the use of a "fish basket" when grilling fish. This specialized grilling tool helps keep the fillets from breaking apart while cooking.

Vegetables

I'll bet most people don't even realize that vegetables can be prepared on the grill. Grilling brings out the natural plant sugars for a very pleasurable flavor. Not only can you do the standard veggies that are usually found on a grill like Corn, Tomatoes, Peppers, Onions and Mushrooms, but there are many others that you can do for variety of tastes. Asparagus, Artichokes, Egg Plant and Zucchini are just a few of these choices.

Cooking Up Some Pulled Pork

Smoke In Da Eye Competition BBQ Team offers up some slow smoked pork shoulders. For more recipes, tips and techniques visit www.aBBQnation.com

Chilli SauceTests, Pappy's "Hottest Ride in Town" BBQ Sauce

Pappy's "Hottest Ride in Town" BBQ Sauce by www.BourbonQ.com Thanks Shane from there and Jase whom also brought a bottle up.. A while ago tested the Moonshine Madness from them (Thanks Jase for bringing that up as well) and Loved it, So Shane said to try his Hotter Vers made to the same recipe so i couldn't resist. Whats it Like ? How Hot is It ? Ingredients: Tomato Sauce Sugar Hot Sauce Vinegar Spices Fresh Garlic Fresh Onion Modified Cornstarch Natural Hickory Flavoring Oil Of Capsicum Kentucky Bourbon 0.45% Worcestershire Sauce Xanthan Gum Corn Syrup Lemon Juice Lemon Oil Habanero Pepper Citric Acid.. I Love it,, fairly instant hit but not over the top , builds to a great burn that goes for Ages, my lips were still going 15 min later.. Brilliant taste and all melds well, the hickory taste is Unreal in this and im going to get a couple more whilst they are still in the shops here.. this would be 1 of my Fave BBQ sauces now.. as Unreal flavour plus a decent long lasting heat.. I really Recommend this 1 if can get ya hands on.. Hope Ya Enjoy neil..

Barbeque Stains

Barbeque sauce is a great tasting and very commonly used on lots of food items! When the barbeque sauce comes out of the burger and onto your shirt it will leave a nice dark stain. Barbeque sauce stains clothing in a not so friendly way. Check out the steps below to know how to remove that messy stain from your clothing.

Always start by removing the extra parts of the barbeque stain. This will help the process of removing the stain quicker. Once it is noticed, quickly run cold water through the back of the stain, which will help the stain go back through the fabric. Next, Rub some liquid detergent onto the stain and work it in gently. If the article of clothing is white, today is an easier day for you while removing the stain. With white clothing you can use a bleaching agent such as hydrogen peroxide or even white vinegar to help remove the stain.

Put some of the bleaching agent onto the stain and rub it in with a sponge. Make sure you rinse well after applying the bleach. Repeat the steps with the detergent and then the mild bleaching agent until it completely is gone. Before laundering apply a stain removal stick, gel, or spray onto the stained portion of the fabric. Let it sit for about five minutes before putting it into the washing machine.

Make sure the stain is removed before putting the clothing into the dryer. If it remains, rub some more detergent into the stain and let it soak for about thirty minutes in warm water. The stain should then be completely removed and ready to wear the outfit again! If there are ever anymore stains you need to get rid of always check [http://www.paolettiscleaners.com] for advice!

Homemade BBQ Sauce Recipes

What makes great homemade BBQ sauce recipes? Well, it could be the time and love that you put into making this delectable barbeque sauce for your family to enjoy, or it could be the fresh ingredients that you use.

The barbecue that you create is what make your meals so tasty and wonderful. The main ingredients in all barbeque sauces are either tomato sauce or a combination of tomato puree and tomatoes. Knowing this you should be able to create some of your own recipes that will be enjoyed and passed down through your family.

The easiest BBQ sauce can be prepared very quickly. You will need 2 cups of your favorite ketchup, 2 chopped onions, ¼ cup of apple cider vinegar, 1 tablespoon of Worcestershire sauce, ¼ cup of brown sugar, and chili powder to taste. Sautee the onions and then add the remainder of the ingredients. Cook on low heat for around 15 minutes until the mixture thickens. Then brush on your favorite meat.

You can also add or substitute the above ingredients to create some very unique barbeque sauces on your own. You may prefer to add items such as peppers for a nice flavor or even Tabasco sauce for a hotter style.

Now, you can choose your flavorings and spices to add to the tomato sauce. You can use tomato sauce or tomato puree with a whole tomatoes. Try pineapple juice or orange juice for a tropical flavor or add liquid smoke flavoring for that outdoors flavor. You can even use molasses or your favorite pancake syrup to enhance the style of your bbq sauce. Don't just think simple, try the various flavors such as maple or butter pecan to add a new and unique flavor. Either way you are sure to find a delectable recipe that you cook-out party will love.

Quick, Easy, Inexpensive Pork Recipes - Stir-Fry Pork and Barbecued Pork Steaks

Pork is known as "the other white meat" and low-fat pork is recommended as part of a healthy diet. Here we share some old-fashion pork recipes that are healthy, easy, and inexpensive to serve. The Quick and Easy Pork Stir-Fry is exactly as the name implies. Few ingredients and very little time involved. The Barbecued Pork Steaks are a tasty way to serve this inexpensive cut of pork and grilling helps to eliminate the fat.

QUICK AND EASY STIR FRY PORK

This is a recipe from an old grocery store give-away card. This was an old Midwestern grocery store.

1 lb pork, sliced thin
2 tbsp oil
1 cup chopped celery
1 cup chopped onion
3 tbsp soy sauce
1/2 lb bean sprouts
1/2 cup thinly sliced (julienned) carrots

Brown pork in oil. Add celery, onion, and soy sauce. Stir fry 3 minutes. Add bean sprouts and stir fry an additional 2 minutes. Serve hot.

BARBECUED PORK STEAKS

This recipe is from an old pamphlet from the National Pork Producers Council.

4 pork blade steaks, cut 1 to 1 1/4-inches thick
1/2 cup bottled barbecue sauce (your choice)
1/3 cup honey
1 tbsp Worcestershire sauce
1 tsp garlic salt
1/2 tsp prepared mustard

Pound steaks with a meat mallet. For sauce, in a small bowl combine the barbecue sauce, honey, Worcestershire sauce, garlic salt and prepared mustard; mix together well.

Place steaks on grill about 4-inches above slow coals.* Cook about 20 minutes on each side. Brush steaks with sauce and continue cooking 10 to 20 minutes more, turning occasionally and brushing with more sauce.

Yield: 4 servings

Note: In today's modern kitchen many cooks now have indoor grills. Adjust cooking instructions to your grill.

Enjoy!

What is the Best BBQ Chicken Recipe?

BBQ chicken has got to be one of the most enjoyed meats in the history of food and BBQ in particular. Chicken is usually cheap, quite filling, a great source of protein and easy to cook whether on a BBQ grill, smoker or even a regular oven. While there are lots of BBQ chicken recipes for you to enjoy with your friends and family at your next BBQ, some definitely stand out as being universally liked and applauded.

Usually a good chicken recipe will include ingredients such as ketchup, mustard, garlic, cumin and many others. One popular recipe even calls for a can of beer. Several Asian variations make use of soy sauce, honey, Hoisin sauce and ginger. Many recipes call for sugar, cinnamon and Worcestershire sauce.

As you can see the flexibility and variation is quite broad and what it usually boils down to is personal preference. But, some recipes stand out. One such recipe is was featured on Paula Deen's show 'Paula's Home Cooking.' It's called 'The Deen's Brothers BBQ Chicken' which can be cooked in the oven or on the grill and includes the following ingredients:

1 cup ketchup
1/4 cup packed dark brown sugar
2 tablespoons orange juice
1 teaspoon Worcestershire sauce
1/4 teaspoon liquid smoke
1/2 teaspoon dry mustard powder
1/4 teaspoon cayenne pepper
1 (3 1/2-pound) chicken, cut into 8 pieces

Preparation is fairly simple. You need to first preheat the oven to 375F or prepare the grill by brushing it will olive oil. Mix together all the ingredients in a large bowl (except for the chicken) and save 1/3 cup of the bbq sauce for later. Now add the chicken to the remaining sauce in the bowl and make sure it's nicely coated. Place the coated chicken on the grill (covered) or on a roasting panand cook for 40 to 45 minutes or until cooked through, using the reserved 1/3 cup sauce to baste the chicken after about 20 minutes.

What I like about this BBQ chicken recipe is that it is a complete no-brainer. The only tricky part for me was figuring out what 'liquid smoke' is. But a quick Wikipedia search explains what it is and how it's made. Basically, it gives the BBQ sauce its smoky flavor without having to smoke the chicken (which could be a long and complicated procedure). You can do choose not to use this if you don't like the smell or flavor.

One change that I personally make to this recipe is that I just use chicken thighs instead of a whole chicken. I think chicken thighs are especially juicy and cook faster than other parts of the chicken, so you can get to eating instead of waiting for the whole chicken to cook.

Try it out for yourselves and I'm sure this will become your quick and easy go-to BBQ chicken recipe.

Five Easy Meatloaf Recipes

Meatloaf is an easy family-friendly, budget-friendly main dish. There are many different recipes you can try to see which your family enjoys most. I have included five different recipes for you to try.

You can make meatloaf with ground beef or ground turkey. Ground turkey is a healthier, lowfat alternative to ground beef. Meatloaf is also a great way to use ground meat you pick up on sale.

Several meatloaves can be made at one time. You can freeze them either before or after they are baked. To bake a frozen, uncooked meatloaf, bake at 350 degrees for approximately 1 1/2 hours (do not thaw out first). To bake a frozen, cooked meatloaf, bake at 350 degrees for 1 hour. Cool completely before freezing.

Basic Meatloaf Recipe

1 1/2 lb. lean ground beef
3 slices bread
1 large egg
1 c. milk
1/4 c. onion, chopped
1 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. pepper
1/4 tsp. sage
1/8 tsp. garlic powder
1/2 c. catsup OR barbeque sauce OR chili sauce
1 tbsp. Worcestershire sauce

Heat the oven to 350 degrees F. Mix all the ingredients except the catsup together. Spread the meat mixture into an ungreased loaf pan, 9 x 5 x 3-inches or shape into a loaf in an ungreased baking pan. Spoon catsup onto the loaf and bake, uncovered, for 1 to 1 1/4 hours or until done. Drain off the excess fat and serve sliced on a heated platter.

Olive Meatloaf

2 lbs. lean ground beef
1 c. chopped onions
1 clove garlic, crushed
3 bacon slices, halved
1/4 tsp. pepper
1/2 tsp. each: basil, oregano and salt
1 can (6 oz.) pitted black olives, drained
1 can (8 oz.) tomato sauce

In large bowl, mix all ingredients except olives, tomato sauce and bacon. Mix in olives, reserving 5 for garnish. In a 9x12-inch baking pan, shape mixture into a 4x12-inch rounded loaf. Pour tomato sauce over loaf. Lay bacon slices across loaf. Bake in 350 degree oven 1 hour and 15 minutes. Garnish with reserved olives.

Turkey Meatloaf

2 lbs. ground turkey
1 env. Lipton onion soup mix
1/4 c. ketchup
1/2 c. bread crumbs
4 oz. mozzarella cheese, grated
1/2 c. ketchup

Mix first 4 ingredients. Spray a loaf pan with non-stick cooking spray. Divide the meat loaf in half. Place half in the pan and put grated mozzarella cheese on top of the mixture. Place the rest of mixture on top of cheese and seal edges. Spread 1/2 cup ketchup over the top. Bake in a preheated 350 degree oven for 45 minutes or until done.

Italian Style Meatloaf

1 lb. lean ground beef
1 (6 oz.) hot Italian sausage or spicy bulk sausage
1 can (14 1/2 oz.) Italian style stewed tomatoes
1 c. fresh bread crumbs
1/2 c. chopped onion
1/2 c. chopped green pepper
1 egg, beaten

Combine all ingredients; mix well. Place in loaf pan (4 1/2x 8-inch). Bake at 350 degrees 1 hour; drain.

Crock Pot Meatloaf

2 lbs. ground beef
1/2 lb. sausage
2 med. onions, finely chopped
1 clove of garlic, chopped
2 tsp. salt
1/2 tsp. pepper
1 c. sour cream
1 can cream of mushroom soup
1 1/2 c. bread or cracker crumbs
1 1/2 c. milk

Soak bread or cracker crumbs in milk. Mix meat, seasonings, and soaked crumbs thoroughly. In a separate bowl, mix sour cream and mushroom soup. Make meat mixture into loaf and pour the sour cream-soup mixture over top. Bake in crock pot 10 to 12 hours on low.

Genghis Khan Barbecue Recipe

The scent and scene of the summery outdoors are, of course, the perfect setting for a barbecue party. Indoors, the Chinese use a special tabletop charcoal brazier, the Japanese a hibachi. Your choice of the meat and accompaniments will translate the dish into either language. Watching the food being prepared is part of the joy of eating it, and guests may be induced to broil their own.

Mutton is typical of Manchuria and the northern provinces, but any other broilable meat may be used. The Chinzan so serves pork with the Kobe beef; another good combination might be chicken and liver. This Chinese recipe serves 4 to 6.

2 pounds mutton, sliced 1/3 inches thick (or lamb, beef, pork, chicken, duck, liver)
2 tablespoons Chinese wine (shao hsing) or sake, or any white wine
1 tablespoon soy sauce (light type)
2 tablespoons finely chopped leek
16 fresh mushrooms, or dried mushrooms which have been soaked 15 minutes
2 medium onions, sliced 1/4 inch thick
1/2 pound spring onions, cut in 3-inch lengths
1 pound spinach, cut in 3-inch lengths

Marinate meat 15 minutes in mixture of wine, soy sauce, and chopped leek. Cut stems from mushrooms. Heat charcoal grill and grease thoroughly with a chunk of suet from the meat. Grill meat slices only until color changes and meat is tender. Broil vegetables the same way. Handle the food with chopsticks in the traditional manner, or with tongs (do not pierce with a fork).

Provide each guest with a dipping bowl, and put small bowls of the following ingredients on the table. Each guest composes his own "dip."
1 cup wine 1 cup grated apple
l cup chopped leek
1 teaspoon chili powder
1 teaspoon juice of ginger root
1 teaspoon grated garlic

Other vegetables good with the barbecue are
quartered or sliced bell peppers, sliced sweet potatoes, and especially fresh sweet corn in season. Cut the corn into 2-inch lengths and before roasting dip each piece in a mixture of wine and soy sauce. Fantastic!

BBQ Chicken Wings & Potato Salad recipes (Mama Cherri)

A southern feast of Spicy Chicken Wings from Charita Jones and Potato Salad by Antony Worrall Thompson, as seen on ITV1's Saturday Cooks. Get the full recipes at www.CooksforCooks.com

HCG DIET P2R3 AND RECIPES

Sugar Free Chocolate Sauce/Syrup 1 cup of "Just Like Sugar" - 0 calories (1 cup = 1 cup sugar in sweetness) 1/4 cup of un-sweetened cocoa powder - 55 calories Mix well in bowl Add: 1/8 cup of water 1 teaspoon unsweetened vanilla Mix well --- it will start to thicken up quite fast. Add more water at the rate of 1/8 teaspoon at a time until it becomes a syrup texture. CAKE: 2 eggs separated beat whites with pinch of cream of tarter until stiff peaks then added 2 tablespoons of hersey's unsweetened cocoa added 1 tablespoon of black cocoa- unsweetened 1 T of spenda- 1/2 package of stevia I folded it in, but my whites lost their peaks, so I cracked open another egg and beat it to stiff peaks and folded the other mixture into my 3rd peaked egg. I sprayed a small casserole bowl and baked at 300' F for 20 minutes. I checked it with a cake tester at 15 minutes. I made the chocolate syrup and poured it over the top for icing. Creamy Italian Dressing: 1/2 C whole milk, 1T white or Apple Cider Vinegar, 1/2 T each fresh chopped basil and oregano, (use 1/4tsp if using dried herbs) picnch of hot pepper flakes if you like it hot, pinch of sweetner of your choice, dash salt and pepper. mix together. The vinegar will slightly thicken the milk. You may adjust the sweetness to you taste as well. Use 1T as allowed by Dr. S for your milk, or use more and be sure to add in the calories. Mustard bbq sauce I dipped my grilled staek in this, I'm sure chicken would be just as yummy. 1/2 cup apple ...

3 Easy Stew Recipes for Crockpots

Let's have stew tonight! Here are 3 easy and very different recipes for stew you can make in your crockpot.

Recipe #1 - BARBEQUE BEEF STEW

* 2 lbs. stew meat
* 3 tbsp. oil
* 1 c. onion, sliced
* 1/2 c. green pepper, chopped
* 1 lg. clove garlic
* 1/2 tsp. salt
* 1/8 tsp. pepper
* 2 c. beef stock
* 1 can (8 oz.) tomatoes
* 1 can (4 oz.) mushrooms
* 1/3 c. barbecue sauce
* 3 tbsp. cornstarch
* 1/4 c. cold water

Saute onion, pepper and garlic in oil. Add salt, pepper, beef stock, tomatoes, mushrooms and barbecue sauce. Cook in slow cooker/Crock Pot on low heat 8-10 hours. Mix cornstarch, cold water and thicken before serving. Serve over hot cooked rice.

Recipe #2 - BRUNSWICK STEW

1 Chicken, 3 lbs, cut up
2 quarts Water
1 Onion, chopped
2 cups Ham; cooked, cubed
3 Potatoes, diced
2 cans Tomatoes; 16 oz, ea, cut up
10 ounces Lima beans, frozen and thawed
10 ounces Corn; whole kernel, frozen, partially thawed
2 teaspoons Salt
1 teaspoon Sugar
1/4 teaspoon Pepper
1/2 teaspoon Seasoned salt

In a slow cooker/Crock Pot combine chicken with water, onion, ham, amd potatoes. Cook covered on LOW for 4 to 5 hours or until chicken is done. Lift chicken out of pot; remove meat from bones. Return chicken meat to pot. Add tomatoes, beans, corn, salt, seasoned salt, sugar and pepper. Cover and Cook on HIGH 1 hour. Makes 8 servings.

Recipe #3 - CROCKPOT CHICKEN STEW

2 lb Chicken breasts/skinless Boneless/ cut in 1" cubes
2 c Fat-free chicken broth
3 c Potatoes; peel, cube
1 c Onion; chop
1 c Celery; sliced
1 c Carrots; sliced thin
1 ts Paprika
1/2 ts Pepper
1/2 ts Rubbed sage
1/2 ts Dried thyme
6 oz No-salt-added tomato paste
1/4 c Cold water
3 tb Cornstarch

In a slow cooker, combine the first 11 ingredients; cover and cook on HIGH for 4 hours. Mix water and cornstarch until smooth; stir into stew. Cook, covered, 30 minutes more or until the vegetables are tender.

Barbecue - 4th of July Party Ideas

Party Ideas and themes are always changing, but in the summer we can always count on the Barbeque 4th of July party! Barbecues are also big time summer parties, so make sure to get the hamburger recipes ready. One of the biggest parties planned for the summer is the 4th of July barbecue. Happy Birthday America and to my sister. Since my sister, Joy, was born on the 4th, we always have a big barbecue bash...and it always ends at the fireworks display in my town.

Start The Barbecue With Dip Recipes
We begin the barbecue with chip and dip recipes we have been making for years. Every once and a while we find a delicious and easy dip recipe we add in with our old favorites, but for the most part we use the traditional recipes we grew up with. Bruschetta is an easy one to prepare and it is refreshing on a warm summers day. I like to use quick Mexican recipes too. Dips made with Salsa and black beans are among my favorites. The dip bowls get cleaned out rather quickly, everyone seems to come to our barbeque hungry.

Get Out The Hamburger Recipes
We use the Hamburger Recipes my mother used when we were growing up, but we have taken them to a new level of hamburgerness. I only use the hamburger meat I buy at my small town deli, which has a butcher section. They have the best chop meat I have ever tasted. I use some of it plain. It's so good you don't even need to add any seasoning to it. Other burgers we add onions to, some get a little barbeque sauce and some get the whole egg and bread crumb treatment.

Can I Have Some Cheese Please
Almost as important as the hamburgers are the buns. But then there is the cheese. We've got Provolone, Cheddar and good old American...and don't forget the spicy Jack and Peppers. Everyone in my house loves cheese...and of course, the birthday girl doesn't eat a hamburger with out it. So, at her 4th of July birthday party...cheese is a necessity.

Hot Dogs
Another traditional part of our birthday barbeque are the hot dogs. These frankfurters are placed in their long buns with mustard and just the right amount of sauerkraut for all those party guests who have been craving a hot dog since they walked in the door. I never ever even think about eating a hot dog the entire rest of the year...but I have to have a well done grilled dog every at 4th of July party. I don't need the baked beans, cooked in the oven with molasses, some do as an accompaniment, but we do serve it at our bbq.

Summer Salad Recipes
Our bbq has to include the macaroni and potato salad recipes we have served for years. I still love our family's macaroni salad recipe best of all the many I have tried through the years. It's plain, really. We dice up onions and celery, add it to the cooked elbow macaroni and add mayonnaise. You can add salt if you like, or not...that's all preference. That's it. There's no secret ingredient to make it special or zippy. It's plain and it's the best macaroni salad I have ever had. Our potato salad is pretty much the same. No special additives, no extra egg in the mayo, not even any of the dozens of spices that fill my kitchen. The secret to the wonderful taste of our summer salads is their simplicity. Now, of course we have other recipes, that are spiced to the hilt, and hot to the taste, but they are not my favorites. Our macaroni and potato salad bowls are always empty at the end of the day. I wonder if anyone knows we made extra and have it hidden in the refrigerator for tomorrow!

Fourth of July Cupcakes Make A Bang!
4th of July cupcakes are fun and easy to make. We always make several dozen and decorate them in red, white and blue. These patriotic colors are tradition with us, as well as most of America, on the fourth of July. We use white frosting, blue berries and strawberries to design little flag like cupcakes and cakes. There are some great sugar decorations shaped like flags and stars. Use them along with some flag picks and you've got some great looking patriotic cupcakes. My favorite cupcakes are the ones with the sparklers in them! You just have to keep them away from the kids, because they want them too. We only put a few of them out on the cupcake tray. It looks so cool, but we don't want anyone to get burnt, so we are careful with them. I can remember sparklers on the 4th of July for as long as I can remember. Another part of our families tradition that still warms my heart.

Watermelon and Fruit
Our family has always served a big watermelon, cut out and shaped like a serving bowl, filled with every seasonal fruit you can imagine. The main color theme is, of course, red, white and blue. Most of the white is supplied by the ice cream and whipped cream we pile the fruit on. Very red, white and blue, we are patriotic, and very delicious too. It's a refreshing treat at the end of a hot summer's day.

Fireworks for Joy
After all the hamburgers and hot dogs have been grilled and the ice cream is beginning to melt, we all know it's time to go to the park by the High School to claim the spot where we can lay down our blanket. This is where we can hang out, listen to the music from the speakers our town has set up and greet our neighbors as they arrive. There we all wait, until it's dark and we hear that first roar. Everyone looks up, and there in the night sky, light burst forth. I love fireworks...and there we stay. Among the noise that explodes every few seconds you hear the oohs and ahh's of the crowd. Everyone more amazed by each new design in the sky than the last. Too soon, our light show is over and the town gathers up their blankets and chairs to head home.

Another 4th of July is almost over. Now it's time to go home, eat up the left overs and talk about the fun day...oh...and Joyce gets to open up her birthday presents, while we sing "Happy Birthday" over her cake!

Hurricane Cocktail Drink Recipe

American Bartenders School shows how to make a Hurricane mixed drink cocktail recipe

Steak Grilling Times Explained

If you are hosting a cookout, the last thing you want to do is overcook the steaks. There's nothing worse than spending a premium on some excellent cuts of meat only to accidentally turn them into a piece of charcoal. With this guide to steak grilling times, you'll make sure they come out perfect every time.

Some Quick Tips

Before I get into the grilling times, I want to let you know of a few tips you'll need to know to make sure your steaks come out the best they could be.

The best cuts for grilling steak are New York strip, porterhouse, t-bone, ribeye, and tenderloin.
Get the grill as hot as you can. You can test whether the grill is ready with your hand. You should only be able to hold your hand over the grate for 2-3 seconds when it is ready for the steaks.
Put salt and pepper on the steaks before grilling.
Only flip the steaks once. This will ensure you get a charred outside but juicy inside.
Don't overwhelm the meat with steak sauce or ketchup. A good steak should speak for itself. For extra flavor, use something subtle like a mixture of butter, parsley, and garlic or olive oil and lemon juice.

Grilling Times

If you have a blazing-hot grill, these times will help you understand when to flip them and take them off the grill. I have organized the list based on the thickness of the steaks.

1": First side 6 - 9 min, second side 3 - 6 min.
1 1/2": First side 7 - 11 min, second side 4 - 8 min.
2": First side 9 - 13 min, second side 6 - 10 min.

The shorter times are for if you want your steak rare; the longer times are for when you want it well. But timing is still a bit variable. To double-check the doneness, you'll need to use a secret method to test the elasticity.

The Thumb Test Method

You know that fleshy mound at the base of your thumb? Well, it turns out that it is firmer or softer when you touch the tip of your thumb to the tip of different fingers on the same hand, and these changes in elasticity are the same as different degrees of doneness! Try it out for yourself.

Open palm: rare
Index finger: medium rare
Middle finger: medium
Ring finger: medium well
Pinkie: well

After you flip the steaks, use this thumb test method to make sure you take the steaks of at the right time. With this method and the steak grilling times above, you'll become the guy who throws legendary cookouts with perfect steaks.