Barbecue Spare Ribs in Two Hours by the BBQ Pit Boys

"Low and Slow" is not always the way to go if you're real hungry and looking for a quick and easy way to grill up some moist and tender Barbecue Pork Ribs. Try this easy to grill Pork Ribs recipe as demonstrated by one of the BBQ Pit Boys, and in as little as 2 hours you'll be eating some mighty fine ribs!! You can print out this BBQ Pit Boys recipe at www.BarbecueWeb.com ---

Spaghetti Marinara Barbecue Recipe

How to make a barbecue variation of spaghetti marinara. This variation gives the sauce a unique and delicious BBQ flavour. Give it a go! Please comment and rate my video :) Share With Friends - www.youtube.com Subscribe - www.youtube.com Facebook for extra hints and tips- www.facebook.com Tweets - twitter.com Ingredients: Spaghetti Marinara mix or your choice of seafood 3 tomatoes 3 cloves garlic Olive oil Salt Pepper 2 tbs fresh oregano Fresh chopped parsley for garnish I hope you enjoy! :)

How To Make Carolina Barbecue

Classic Carolina barbecue features hickory-smoked pork with a delicious finishing sauce. Here are some tips to get started.

Betty's Own Barbecue Sauce Recipe

In this video, Betty demonstrates how to make her Own Barbecue Sauce, a recipe that she personally created. It is a sweet and tangy blend of vinegar, ginger, jalapeno peppers, garlic, onion, molasses, ketchup, and orange juice. Today, I am only demonstrating how to make the barbecue sauce. Tomorrow, I will show all of these steps incorporated into making Barbecued Bone-In Countrystyle Ribs. Rick had coutrystyle ribs as part of the food bar he enjoyed at the Riverview Restaurant at Cumberland Falls (in a previous upload), and that is the food item from our meals that I decided to make for you! Ingredients (plenty for about 5 pounds of meat): 2 cups orange juice 3 tablespoons cider vinegar 3 tablespoons fresh ginger, finely chopped 3 jalapeno peppers, finely chopped 3 cloves garlic, minced 1/4 cup onion, minced ¾ cup molasses ¾ cup ketchup 1 ½ teaspoons freshly ground sea salt 1 teaspoon freshly ground black peppercorns In a 13-inch by 9-inch by 2-inch baking pan, combine 2 cups orange juice, 3 tablespoons cider vinegar, 3 tablespoons chopped fresh ginger, 3 chopped jalapenos, 3 minced cloves of garlic, and 1/4 cup minced onion. At this point, you would add your meat and marinate it for one hour, checking every 15 minutes or so to rotate it if it is not completely covered with the marinade. (If you are making just the barbecue sauce, you will not need the large baking pan, and you would just start by placing the mixture in a small saucepan.) If you have used the mixture for ...

Smoked brisket & pulled pork Barbecue BBQ

Wanta see more? COMMENT BOY!

Short Ribs with Louisiana Barbecue Sauce

Treat yourself to the fabulous flavor of long-simmered short ribs with barbecue sauce. Chef Paul Miller shows you how to get long-simmered results in an amazing 45 minutes with the help of a pressure cooker. This recipe is available at: www.discoverpressurecooking.com Paul Miller is Executive Chef of K-Paul's Louisiana Kitchen in New Orleans' historic French Quarter. A native of Opelousas, Louisiana, he hails from the same hometown as Chef Paul Prudhomme. He met Chef Paul during his tenure with Brennan's in Atlanta Georgia, transferred to Commander's Palace in New Orleans in 1977, and in 1981 joined the staff of K-Paul's Louisiana Kitchen. In addition to his many responsibilities at K-Paul's, Paul Miller works closely with Chef Paul Prudhomme as a consultant for food manufacturers exploring new innovations in the culinary arena.

How To Make Carolina Barbecue

Classic Carolina barbecue features hickory-smoked pork with a delicious finishing sauce. Here are some tips to get started.

Barbecue Tempeh

Cooking tempeh with barbecue sauce,side of greenbeans and corn.Recipe from the "Fast and Healthy Cooking Series" DVD,a vegan recipe that is easy to prepare.Get the cook book at gillsfastandhealthy.com Spring recipe

How To Make Barbecue Sauce, Barbeque Sauce or BBQ Sauce

In this video Tiedyeman shows how to make homemade barbeque sauce or BBQ sauce or barbecue sauce. How ever you spell it, I say it has a Q in it, but my computer's spell checker says it's spelled with a C instead of a Q. That doesn't look right to me, and if it doesn't have a Q then why is the abbreviation BBQ? Anyways, this is a cooking video not a grammar lesson. Watch the video, try it at home. Most store bought BBQ sauce has too much nasty vinegar in it. YUCK! That's what motivated me to make my own BBQ sauce recipe. And now I'm sharing it with you! So...after you try my BBQ sauce recipe and lick your fingers, come back and give me 5 stars! Rate, comment, subscribe!

How To trim Spare Ribs for a St Louis Style Barbecue

Save some money when purchasing Barbecue Ribs at the meat market. Watch how easy it is to trim up your own pork Spare Ribs, Saint Louis Style, as shown by one of the BBQ Pit Boys! You can print out this BBQ Pit Boys recipe at www.BBQPit Boys.com ---

Barbecue Sauce recipe by the BBQ Pit Boys

This thick and tasty tomato-based barbecue sauce recipe for dippin' and moppin' goes real well with most anything BBQ. Start with this basic BBQ sauce recipe and then adjust the ingredients and quantities to make it your own special sauce! It's real easy to do, as demonstrated by one of the BBQ Pit Boys. You can print out this BBQ Pit Boys recipe at BBQPitBoys.com ---

Asian Barbecue Sauce and Marinade

Visit foodwishes.com to get the ingredients, and watch over 200 free video recipes! Leave me a comment there.

Grilled Pan Steak Barbecue Recipe by the BBQ Pit Boys

Recently divorced? Then put an Ace up your sleeve. Check out this Barbeque Beef Pan Steak recipe done in one of the ex's fancy fry pan by the BBQ Pit Boys!

Pepper Rub Recipe for Barbecue by the BBQ Pit Boys

Fresh ground black peppercorn, onion flakes, dried parsley and red pepper flakes are the magic to this classic all-purpose barbecue seasoning and rub. Use it on roast beef and steaks, but it's real good on pork, and chicken when you're looking to kick it up at your next barbeque.

Bacon Baked Barbecue Beans Recipe by the BBQ Pit Boys

These BBQ Beans, loaded with big slices of Bacon, are ready to eat in only a couple of hours. The bacon, home-made rub and sauce, with sweet molasses and brown sugar, slow cooked in beans will get you some "good eatin'" smiles at your next barbeque. Just don't tell 'em how you made 'em. That's our secret! -BBQ Pit Boys You can print out this BBQ Pit Boys recipe at www.BBQPitBoys.com ---

Main Course Recipe Barbecue Chicken Drumsticks

This is an excellent recipe for making some of the most mouth watering barbecue chicken drumsticks you will ever eat. (Note: I recommend you use premium quality for this recipe)

Ingredients:

Start with about 10 to 12 drumsticks, salt and pepper and 2 tablespoons butter

Use 1/3 cup of each kind of barbecue sauces below mixing until you have about 2/3 cup. You may mix more or less depending upon your personal preference and how much chicken you prepare.

Use barbecue sauces of your choosing: However, I use Jack Daniel's barbecue and mix it with Padang Chinese barbecue sauce, which is quite good. You can usually find this sauce in the international food section of any major grocery store. In fact if you look around this section there is usually a wide selection of very good barbecue sauces so do not feel limited to what I use; just explore the different flavored sauces as they are all quite good.

(When you become experienced with flavors you might want to add some liquid smoke or Worcestershire sauce or soy sauce which zip up the flavor.)

Afterwards I sprinkle McCormick spices (mesquite barbecue) on the final product, for an extra zing.

Instructions:

Preheat oven to about 360 degrees Fahrenheit.

Meanwhile:

Place the chicken in a baking dish about 13 inches long. I think glass is the best choice of baking dish to use for this dish. I use Correlle baking dishes and my recipes always come out perfect and the dishes are easy to clean.

Melt the butter in a microwave oven and spoon-drizzle the butter over each drumstick.

Next sprinkle the drumsticks with salt and pepper and then bake for about 1and1/2 hours

Next turn off oven and turn on the broiler part of your oven.

While it is heating up baste each drumstick with a basting brush with the barbecue mixture described above and place the chicken under the broiler. Broil for about a minute, remove from oven and turn each drumstick and baste the other side and again place in the oven under the broiler and broil for about a minute.

Remove from the oven and turn each drumstick and repeat the basting and broiling process until you are out of barbecue sauce, and your chicken has that barbecued look.

Do not feel you are limited to drumsticks as any kind of cut up chicken pieces will do, but this recipe I believe works best on drumsticks.

This recipe sounds so simple and it is so simple, and the drumsticks are exceptional. I urge you to give it a try. It is one of my favorite chicken recipes and I think it will be one of your favorite recipes also.

Slow Smoked Pulled Pork Barbecue Recipe by the BBQ Pit Boys

Love those Pulled Pork Sandwiches? Try this easy to do recipe for real Barbecue Pulled Pork, all done on a simple backyard BBQ smoker. All you need for this Pulled Pork Barbecue is 8-10lbs. of Boston Butt, also known as Pork Shoulder, and your favorite Dry Rub and Barbecue sauce. After trimming off the excess fat, and lightly coating the pork with dry rub, smoke the Butt low and slow at 225f-275f for about 12 hours on your backyard Smoker. When the internal temp. of the meat reaches around 195f, remove from the fire and wrap it in plastic wrap or foil for about 45 minutes to an hour so that it can rest -allowing the delicate flavor and juices to permeate the meat. Shred as shown, and enjoy! -BBQ Pit Boys You can print out this BBQ Pit Boys recipe at www.BBQPitBoys.com ---

The Best Ever Barbecue Pizza Recipe

Pizza is universally recognised as one of the most popular meals today. You can get everything from frozen pizzas from the grocery store or deli, fast food pizzas from family style restaurants, authentic pizzas from Italian restaurants and all manner of gourmet pizzas from bars and trendy bistros. Having said all of this, it is hard to go past a good home cooked pizza. There are endless sauce recipes, ingredient options and cheese topping variations to please all tastes.

One of the all time favorites is the barbecue pizza. Although some vegetable toppings are included usually barbecue pizzas are meat based. Some popular toppings are cooked chicken, sausage, meatballs, ham, salami and pepperoni.

Regardless of the ingredients the sauce is what can make the difference between a fantastic barbecue pizza and a mediocre one and the sauce is what makes this recipe fabulous. It takes a little extra time to make but it is worth it.

This sauce recipe makes approximately 2 cups and you don't need to use a lot on each pizza. It freezes well, so one batch will keep you in delicious barbecue pizzas for quite some time. You can also double the recipe if you choose.

Here is the recipe. Enjoy!

Pizza Ingredients:
Pizza base (fresh, frozen or made from your favorite recipe).
A selection of toppings. Some popular choices are onion, mushroom, capsicum, cooked chicken, sausage, meatballs, ham, salami and pepperoni. Feel free to include other favorites of your own.
Grated mozzarella cheese
Then of Course, the Fabulous SauceSauce Ingredients
2 tbs vegetable oil
4 garlic cloves, crushed
2 tsp mustard
1 tsp smoked paprika
1 tsp chili powder (optional)
1 onion finely chopped
1 tbs fresh ginger grated
1 cup ketchup
1/2 cup apple cider vinegar
3 tbs molasses
4 tbs soy sauce
2 tsp salt
1 tsp pepperMethod

Saute onion garlic and ginger in oil until soft. Add remaining ingredients and bring to boil. Simmer for 15 to 20 minutes until the sauce reduces slightly and thickens a little. Cool and use as required.

Pizza assembly
Spoon a thin layer of sauce on to pizza base and spread evenly.
Arrange selected topping ingredients evenly over the pizza
Top with grated cheese
Spoon a little more barbecue sauce over the top
Bake in a moderate oven until the base is crispy and the cheese is melted and golden 15 - 20 minutes
Serve and eat immediatelyHints and tips

Pizzas are a very personal thing, however generally less is best. If you overload your pizza with too much sauce, topping or cheese it can make it soggy.

For those who like it hot a sprinkle of chili flakes on top is a delicious option

Freeze extra sauce into individual portions and you will always have the option to create fabulous pizzas in a jiffy that people will rave about.

Barbecue Beef Brisket - Crockpot Method

This is an easy and quick version of Texas Barbecue Beef Brisket. All the preparation is done in a Crockpot. The brisket is marinated and refrigerated for several hours or overnight in the liner of the Crockpot. It will cook on either Auto, high or low settings and needs no watching. Great to fix in the morning and serve that evening. You can find the full recipe here: maryahearn.com

Spanish Tapas Are Perfect For A Barbecue Grill

"Going out to Spain again? How wonderful!" many friends say to me.

Well, no actually it isn't. Yes I admit the weather makes a pleasant change from the dreary precipitation of North West England and I do have some great friends where I work in Spain but at the end of the day it's not a holiday it's work.

Dressed in a suit and tie travelling on a plane full of holiday makers to Alicante is depressing enough but then it's the taxi to the plant, a full days work in an air conditioned office followed by the taxi to the hotel. Back to the plant in the morning, another full day etc. etc.....get the picture? What's the weather got to do with it?

The one saving grace for me is the food. Spanish food ranks right up there with Italian for me in that it relies on the freshness of the ingredients and a simple cooking process. The only difference is the array of snacks available in the bars - Tapas.

Because of the simplicity of cooking and the variety, many tapas lend themselves to the barbecue smoker and have found their way into my free barbecue recipes web pages. Every day I try a new bar, new tapas, ask the barman how it is prepared and then punch it out on the laptop during the flight home. Maybe there is an upside to business travel after all.

The word tapas (plural) originates from the word tapa meaning a cover. In the bars and bodegas of Andalucia in the days before air-con, the barman would provide a tapa to cover his customer's sherry glass to stop the flies getting in. It wasn't long before the barman would place a little bread on the tapa and this is where the tapas evolution started.

Technically tapas are appetizers designed to be eaten in the bar with an aperitif before going home for the main lunchtime meal and of course the siesta. The tapas revolution now means that they are available all hours and many can be eaten at the same time to make a meal in itself and it's this concept that makes tapas ideal for the barbecue grill.

Some do need a little adaptation and take for example Esgarrat which is bacalao (dried salted cod fish) and roasted red peppers in olive oil. The sweetness of the peppers combines beautifully with the salt of the cod to produce a wonderful combination of flavours. Share a plate with friends and dip your bread in the oil - fantastic on a hot summer's day!

Preparation of Esgarrat take time (a week) and uses two basic techniques of barbecue smoking, firstly curing and then fire roasting so here's how to do it.

Take 150g or 6oz cod loin fillet (skinned) and place it in a polythene bag with two tablespoons of salt. Seal the bag and slam it in the refrigerator for a week. On the day of consumption, remove the cod loin from the bag, wash under the tap and slice thinly as you would with smoked salmon. Technically bacalao should be dried in the air but I find the process above more than adequate and certainly the best that I can achieve in a damp maritime UK climate.

When the barbecue charcoal is good and hot, place two red peppers on the smoker grill and roast until the skin is black and blistered and the flesh is soft. When complete, place the peppers in a polythene bag, seal it and allow to cool. When cool, remove the peppers from the bag and peel away the black skin and you'll be left with a beautifully soft sweet pepper that's ready for slicing. Cut into strips, place in a shallow serving dish with the salt cod and gorge it in olive oil - job done, give it an hour just to let the flavours mingle and you are ready to serve.

Enjoy Esgarrat, enjoy what's left of the summer and I'll be back for some more Spanish culinary adventures in the fall.