Friday, March 9, 2012
Having family over for dinner. BBQ chicken sandwiches on whole wheat buns, fresh corn on the cob, and zucchini cake for dessert....I feel like I need one more side dish. Baked beans? Potato wedges? Green bean fries? Sauteed apples? Any ideas?|||you do not need another protein or carb
you need a fruit ( fruit salad, melons,berries etc... ) apples are nice !!
if you are putting veggies on the bbq sand like lettuce/tomato then dont do a side salad
so i would suggest the fruit... you can do fruit kabobs !!|||Sounds like a yummy meal!
A slaw salad is a great idea - for something fresh, crisp and fruity I often make a Sweet Fennel Slaw with sliced apples and a lime juice vinagrette.
Just thinly slice a bulb or two of sweet fennel (sometimes called Anise at the grocery store), a couple tart apples, toss together with a little olive oil, the zest and juice of a couple limes, a drizzle of honey and a little salt and pepper.
I've made this for family get-togethers and large parties (40-60 people) and it's always a hit. (as a bonus, fennel also helps settle the tummy when you overeat!). |||It sounds like you're trying to have a nice healthy dinner. If that's the case, then fruit would be ideal. Sauteed apples is on the right track, but you want something more fresh and crunchy. Try sliced apples and dried cranberries, with some shredded coconut. Or even apples, oranges, bananas and coconut, with a little lemon juice.|||cole slaw with a mayo based dressing or if you don't like that (yuck!) try a vinaigrette type dressing
I add thin sliced peppers and onions to my coleslaw mix and then mix together
1/3 cup olive oil
1/3 cup apple cider vinegar
3 TBS sugar
salt and pepper to taste, mix it all together until sugar dissolves pour over salad mix and let it sit for a couple hours in fridge before serving... tossing occasionally
|||Cole slaw, hands down. Not only is it great on the side, but I love to put it on the sandwich as well. There isn't anything better than hot BBQ chicken mixed with cool, crunchy cole slaw.
Roasted potatoes would be good as well, but when I hear BBQ I think cole slaw.|||I'm all for baked beans, cole slaw, and potato salad. Those are the classics in the south. I know that's three sides but for the whole family, it gives a choice.|||Yes, I usually use potato wedges or you can use chips if you like!
Other: Normally regular potato not sweet potato.
Salty chips work best other flavors may have to be very precise!!!
HOPE THIS HELPS!!!!!!|||Baked beans would be great. Also, coleslaw or a potato salad. |||BBQ demands either baked beans or coleslaw. |||Coleslaw or Red Potato Salad is always good|||http://kraftfoods.com/kf/recipes/velveet鈥?/a>|||Absolutely cole slaw!!|||I would make some crispy french fries and a nice green salad!|||I would go with baked beans AND coleslaw. :)|||I'd go with baked beans or tater wedges!|||Cole slaw?
My parents work is having a bbq and i have no idea what to wear!!!!! It is very casual so try to steer clear of skirts and dresses!! Thanx for the help!!|||okay i go to dinners and bbq's with my dads work all the time and they are very casual! dont worry too much wear jeans,capris,or shorts, with a t-shirt or tanktop it really doesnt matter wat you wear it more matters on your attitude and how nice you are!! lol|||try these http://profile.myspace.com/index.cfm?fus鈥?/a>|||try skinny jeans wiht uggs maybe and a nice long tight shirt wiht a belt on top ^^|||I would dress like a pimp, that would probably be pretty funny. Don't forget the cane and the feather in your hat. Oh, and bring a video camera to get their reactions.
We will have a little of everything but the main thing is BBQ. We are 2 women and we are sexy so it has to be a cute name!|||The Smokin Hot wheels
"Smokin hot buns togo"
"Big meat on a Soft Bun"
Better yet have 2 sexy cartoon women that favor you painted on the side, that will make any name work.. You;ll stand out a mile away!! LOL
With a little cleavage not slutty though!|||BBQ4U|||Two Buttered Birds
Saucy Thighs
The MamaWagon
We Rub Meat, Y'all Wanna Eat?
You Buy the Meat, the Rub is Free.|||Hot Wheels
I'm a 19 year old wife, and my husband doesnt like wings, only drumsticks. so i bought some yesterday and i plan to make honey bbq drumsticks, but i am limited on cookware, he is military and we are in a hotel. help me. i bought honey bbq suace as well, and bread crumbs. instructions please.|||Well, all I do is sprinkle a little salt and pepper and sometimes paprika, dip/roll the drummies in the BBQ sauce, put them on a JELLYROLL PAN (that's a cookie sheet with edges) COVERED with foil and sprayed with non stick spray. No need to cover the drummies. You can also use a pizza pan. But, ALWAYS cover whatever you use with sprayed foil to make cleanup SO MUCH easier.
Then just bake at about 350 for 45 to 50 minutes. We tend to like ours "really" done. ENJOY.
Good luck to your hubby, my son's Army in Iraq.|||INGREDIENTS:
4-5 lbs. chicken legs (skin on or off)
Seasoning salt
Pepper
Oil (for frying)
2 large onions (chopped)
1-2 tablespoons fresh minced garlic
2 medium green bell peppers, seeded and sliced (optional)
2 8 ounce cans tomato sauce
1/2 cup cider vinegar
1/2 cup honey
1/4 cup brown sugar (optional)
1-2 tablespoons prepared yellow mustard (optional)
1/4 cup Worcestershire sauce
2-4 teaspoons paprika
Hot pepper sauce
DIRECTIONS:
1. Season chicken legs with seasoning salt and pepper. In a frying pan with oil, brown the chicken legs on all sides.
2. Place the chicken legs in a greased casserole dish. Sprinkle with chopped onions and garlic.
3. In a bowl, combine all remaining ingredients, mix well, and pour over the chicken. Bake at 350 degrees for about 40-45 minutes.|||Easy Honey Barbecue Chicken Drumsticks
4-5 lbs chicken legs (skin on or off)
seasoning salt
pepper
oil (for frying)
2 large onions, chopped
1-2 tablespoon fresh minced garlic
2 medium green bell peppers, seeded and sliced (optional)
2 (8 ounce) cans tomato sauce
1/2 cup cider vinegar
1/2 cup honey
1/4 cup brown sugar (or to taste) (optional)
1-2 tablespoon prepared yellow mustard (optional)
1/4 cup worcestershire sauce
2-4 teaspoons paprika
hot pepper sauce
1. Season chicken legs with seasoning salt and pepper.
2. In a fry pan with oil, brown the chicken legs on all sides.
3. Place the chicken legs in a greased casserole dish.
4. Sprinkle with chopped onions and garlic (if using).
5. In a bowl combine all remaining ingredients; mix well, and then pour over the chicken (mix slightly to coat the chicken legs).
6. Bake in a 350 degree oven for about 40-45 minutes, or until the chicken legs are done.
7. *Note* if you find that the sauce is too thin at the end of cooking, place the chicken in a large bowl, and transfer the sauce to a saucepan to boil down and reduce slightly for about 30 minutes.|||4-5 lbs chicken legs (skin on or off)
seasoning salt
pepper
oil (for frying)
2 large onions, chopped
1-2 tablespoon fresh minced garlic
2 medium green bell peppers, seeded and sliced (optional)
2 (8 ounce) cans tomato sauce
1/2 cup cider vinegar
1/2 cup honey
1/4 cup brown sugar (or to taste) (optional)
1-2 tablespoon prepared yellow mustard (optional)
1/4 cup worcestershire sauce
2-4 teaspoons paprika
hot pepper sauce
Season chicken legs with seasoning salt and pepper.
In a fry pan with oil, brown the chicken legs on all sides.
Place the chicken legs in a greased casserole dish.
Sprinkle with chopped onions and garlic (if using).
In a bowl combine all remaining ingredients; mix well, and then pour over the chicken (mix slightly to coat the chicken legs).
Bake in a 350 degree oven for about 40-45 minutes, or until the chicken legs are done.
*Note* if you find that the sauce is too thin at the end of cooking, place the chicken in a large bowl, and transfer the sauce to a saucepan to boil down and reduce slightly for about 30 minutes.|||WOW.
I love making bbq chicken wings, but somehow I always mess it up.
I have some "brown sugar bbq sauce" I bought at a local store and some chicken wings. I know I'll probably need some other ingredients. I am thinking of cooking them in my toaster oven(I have a big toaster oven that has a "grill" function.
Any good bbq chicken wings recipes that are easy for a beginner like me? Thanks.|||spread the wings out on the tray. Bake about 30 minutes at 350F. Turn and bake about another 15 minutes. Baste with the BBQ sauce when you turn them over.|||Wing Zzzingers
Sauce:
2 cups Red Hot hot sauce
2 cups brown sugar
2 tablespoons vinegar (Steve uses white vinegar with jalepeno peppers, onions, etc.)
Stick of butter
Combine ingredients and warm on stove or in microwave, then put in spray bottle and set aside.
Seasonings:
1/4 cup black pepper
1/4 cup garlic, minced
1/2 cup Italian seasoning
1/4 cup chili powder
1/4 cup paprika
1/4 cup dried rosemary
2 tablespoons of red pepper (more or less to taste)
The above should be enough for 7 or 8 pounds of wings. Rinse and drain 7 to 8 pounds wings. Pour some of the Red Hot hot sauce over them, and toss. Add seasoning mixture (above) until generously coated. You will lose some in the cooking, so don't skimp! Place the wings on a gas grill (or smoker) and slow cook them at a low temperature. After 20 minutes baste/mist with sprayer at least every 10 minutes. Flip them after you mist them. Total cooking time should be around 1 1/2 to 3 hours, depending on the heat of the grill. They're done when they break at the joint or you can break the wing tip off.|||This would be an E-Z....simple recipe for a beginning cook.
Enjoy!!
Cola Chicken
1 family size package chicken wings
2 cup catsup
2 - 12oz. can cola (pepsi, coke, etc.)
2- packages McCormicks Buffalo wings seasoning
Put chicken in a non-stick pan.
Mix together catsup and cola, seasoning鈥?pour over chicken.
Bring to a boil.
Reduce heat鈥over with lid..and cook 45 minutes.
(turning chicken a few times, while cooking...to prevent from
sticking to pan)
Cook until the sauce becomes thick and adheres to the chicken.
It turns into the most incredible BBQ sauce. Yummmm!
I used the spices from a MILD (I don't care for "HOT") Buffalo
Wings packet...(the kind you get to bake in the oven).....I thought it
was really good.....(but you/I can't find a 'bad' way to fix chicken).
This recipe is doubled鈥?.for my husband and myself鈥 use 陆 the ingredients.
You can double鈥he double鈥?and more as you like.
BBQ Ribs
Use the same method (Cola Chicken)鈥?leave out McCormicks seasoning.
Ribs & Chicken wings both good鈥?.and鈥︹€︹€榮 I m p l e鈥欌€?.to fix鈥?!|||First be sure to cook the chicken. Add the sauce the last few minutes of cooking to allow for carmelization.
This works with all types of chicken wings except fried.
Add a bit of cayenne pepper to your brown sugar sauce to kick it up a notch.|||Marinade them in honey, soy and oil and shove under the grill, turning occasionally.
I had some as nibbles last night with a beer, and they were fantastic.
I have a rub I like and don't need BBQ sauce. I just need to now how to prepare that meat, minus the sauce.|||I put mine in the oven last night.|||boneless pork like pork chops.
my dads recipe : get your boneless pork a
wash it from directy out of the packaging and
leave them alil damp, set your oven to about 375-400
get umm 2 boxes of shake and bake and dip your "pork cops"
in the dry batter, and then place them on a cookie sheet
sheeted in foil but alil pam on it so the meat doesnt burn and season
however you want to after your pork chops are covered in the breading...
for Ribs. butter your meat and sprikle your meat after so the rub sticks, your over about
375-400 and wrap your ribs in foild with room but still fully coverd and then keep them in the over for however long they need to cook for and then when they are done and ready to eat,s ever really warm the meat just falls off the bones....
articokes are really good with this. articokes and butter <3 thoes steam about an hour|||What cut do you have? Boneless pork could be tenderloin, pork chops, even boneless shoulder or butt.
Ribs have bones.
So I'm confused. If you have a boneless cut that isn't ribs (and I assume it's not) your best bet is to brine the pork: http://whatscookingamerica.net/Pork/Brin鈥?/a>
I don't think boneless pork ribs exist.|||just put salt and pepper and onions (red onions) they are the best for cooking with any type of hot spice. such as cayenne little big for taste that is all. or somethign with red peppers on it. just to taste not hot. its good that way.
I love me some BBQ Pulled Pork but nowhere around here sells it. I've been craving it for like 3 weeks now and I need to get one somewhere. Anyone have an idea?|||Have you tried Fat Jack's BBQ? They have 4 restaurants in NJ, not sure which would be closest to you, and it looks like they will opening a couple more soon...
http://www.fatjacks.net/index.html
Looking for advice on gas BBQ's only. Best grill material (stainless, porcelin covered cast iron or cast iron)|||Stainless exterior will hold up longer. Cast iron grates finished with porcelain are best. Your weak spot will be the burners. They typically only last two years. No manufacturer will make a good burner.|||try which magazine on computer or in newsagents|||You can talk to the sale person or you can read about it your self.
Usually just cake them with BBQ sauce.......anyone got any other different techniques or secrets?|||Slow cooking is key to great ribs. Marinade them in any old sauce you wish, but, only barbecue the last thirty minutes or so. Take large pan that can be filled with water, and, a rack can sit on. Preheat oven at 325 degrees. Place pan with water in oven once hot, and, place rack over pan. Place ribs, meaty side up, on rack, and, bake. Use marinade, and rub ribs with it every 20 minutes or so. Bake for 1 3/4 hours, to, 2 1/4 hours. BBQ last 30 minutes. Meat will melt in your mouth when finished. Keep water filled in pan while baking, too, to get moist seansoned delicious ribs!|||If your BBQ has an upper rack, cook them on that. Below the pork chops, put a shallow pan about the same size as the chops or even a little bigger. Pour a can of beer in the pan. When they cook, the beer will steam up into the chops and keep them from drying out. Add more beer as needed and also baste the chops with the beer. I actually use Guinness, it makes its own glaze. For the last 10 minutes of cooking, baste the chops with your favorite BBQ sauce if you want.|||Medium low heat, about 8 minutes on each side, then sauce one side, leave it to cook another 2-3 minutes, flip, repeat. I like to use bottled bbq with honey, garlic paste, and a little worchestershire sauce to kick it up a bit.|||EASY BBQ BAKE PORK CHOPS
10 pork chops
salt and pepper
honey barbecue sauce
one large onion finely chopped, water, large pan for baking.
Put about one inch of water in bottom of pan, add a layer of chopped onion in water, then salt and pepper pork chops on both sizes. Place pork chops on top of onion, then add a few onions on top of pork chops. Add water to cover.
Bake at 450掳F about 1 hour. When nearly done, remove from oven and pour honey barbecue sauce over meat evenly. Return to oven for about 3-5 minutes on broil or long enough to brown barbecue sauce.
Serves 8-10 people.
BARBECUED PORK CHOPS
2 1/2 c. water
1 tbsp. sugar
2 tsp. black pepper
2 tbsp. butter
1/4 c. vinegar
2 tsp. salt
1/4 c. chopped onion
1 lg. clove garlic, minced
1 tsp. red pepper
1-2 tsp. chili powder
1 tsp. Tabasco sauce
1 tsp. mustard powder
3 tbsp. Worcestershire sauce
Combine all ingredients in a 1 quart saucepan and bring to a boil. Sauce is better if allowed to stand overnight to blend flavors. The sauce should be warmed before use.
Select large meaty chops sliced approximately 1 inch thick. Chops should be placed on grill over low to medium heat and cooked approximately 45 minutes. They should be turned frequently with barbecue sauce brushed on each time they are turned. Do not overcook!
When grilling thick pork chops, if in doubt, insert a meat thermometer in one. When thermometer registers 170 degrees, chop is done.
PORK CHOPS WITH SAUCE IN CROCK-POT
Use only one of the following:
1 (10 3/4 oz.) can cream of mushroom soup
1 (8 oz.) jar sweet and sour sauce
1 (10 3/4 oz.) can cream of chicken soup
1 (10 3/4 oz.) can chicken and rice soup
1 1/2 c. barbecue sauce
Brown pork chops well and season lightly with salt and pepper. Place in crock-pot and cover with any one of the above sauces. Cover and cook on low 7-9 hours (high 4 to 5 hours).|||in the crock pot cook them on low for 6 hrs...I use Kraft BBQ Sauce|||Honey Mustard BBQ Pork Chops:
1 day 1 day prep
6-8 servings
1/3 cup honey
2 tablespoons onion powder
3 tablespoons orange juice
1/4 teaspoon dried tarragon
1 tablespoon cider vinegar
3 tablespoons Dijon mustard
1 teaspoon white wine
1 teaspoon Worcestershire sauce
8 thin cut pork chops
1. Place all but chops in a large resealable plastic bag.
2. If the chops have any fat on the edges, slash them three times without cutting into the meat.
3. This will prevent them from curling up while cooking.
4. Add chops to plastic bag, and marinate for a minimum of 24 hours.
5. Preheat grill to high heat.
6. Oil grate, and place meat on grill over high heat.
7. Cook for 6- 8 minutes, turning once, or until done.|||Put them on the grill. Brush them down with BBQ sauce on them.|||da ****|||I have lots of compliments when I grill porkchops...I mix a little honey, brown sugar, and lemon juice. Sprinkle the chops with salt and pepper and then dip them in the mix. Let them soak for an hour or more and then coat with bbq sauce. Put em on the grill and cook slowly....about 1/2 way through drizzle more of the mix over them and touch up bbq sauce. Trust me- the natural flavoring comes out and they are NEVER dry....even if you overcook them. Hope you enjoy... and just to let ya know- the best tasting stuff you usually find when you are running out of groceries and don't have money to buy more so you just use what you got.
I had awesome pulled pork sandwhiches the other day at this festival and I so want to make them. I've looked online and in my cookbooks for recipes but all I can find is bbq ones and this did not have a bbq flavor at all.
Does anyone know of any type of recipe like this? Preferably something easy that I can throw in the crockpot with simple ingredients. Someone had mentioned to me that they'd had something similar that had cola as an ingredient.
Any ideas?|||Use this recipe to cook your pork in crock pot until fork tender.
Cola Chicken
1 family size package chicken wings
2 cup catsup
2 - 12oz. can cola (pepsi, coke, etc.)
2- packages McCormicks Buffalo wings seasoning
Put chicken in a non-stick pan.
Mix together catsup and cola, seasoning鈥?pour over chicken.
Bring to a boil.
Reduce heat鈥over with lid..and cook 45 minutes.
(turning chicken a few times, while cooking...to prevent from
sticking to pan)
Cook until the sauce becomes thick and adheres to the chicken.
It turns into the most incredible BBQ sauce. Yummmm!
I used the spices from a MILD (I don't care for "HOT") Buffalo
Wings packet...(the kind you get to bake in the oven).....I thought it
was really good.....(but you/I can't find a 'bad' way to fix chicken).
This recipe is doubled鈥?.for my husband and myself鈥 use 陆 the ingredients.
You can double鈥he double鈥?and more as you like.
BBQ Ribs
Use the same method (Cola Chicken)鈥?leave out McCormicks seasoning.
Ribs & Chicken wings both good鈥?.and鈥︹€︹€榮 I m p l e鈥欌€?.to fix鈥?!
POT ROAST
Your choice of beef or pork(to fit crock-pot)
1 pkg. dry Ranch dressing mix
1 pkg. dry Italian dressing mix
1 pkg. dry Brown Gravy mix
1 cup water
Put beef in pot.
Mix together all the dry mixes鈥?then add water 鈥our over meat and cover & cook on high 4-6 hours.
Until meat is tfork tender.....pu;; apart.
The first time I made it I didn鈥檛 have the Italian Dressing mix鈥?so I added a pkg. of Onion Soup Mix鈥?I have to say I liked that better.
Find more quick 鈥?simple 鈥?E-Z 鈥?few ingredient鈥?recipes鈥t E-Z Cookin鈥?group:
http://groups.yahoo.com/group/e-zcookin/
Lots of interesting 鈥榮tuff鈥?in files & links鈥ome join & check it out.
Pat in Indiana鈥?
pmsbar2@att.net|||Pulled Pork
8 ounces or 3/4 cup molasses
12 ounces pickling salt
2 quarts bottled water
6 to 8 pound Boston butt
Rub:
1 teaspoon whole cumin seed
1 teaspoon whole fennel seed
1 teaspoon whole coriander
1 tablespoon chili powder
1 tablespoon onion powder
1 tablespoon paprika
Combine molasses, pickling salt, and water in 6 quart Lexan. Add Boston butt making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal.
Place cumin seed, fennel seed, and coriander in food grinder and grind fine. Transfer to a small mixing bowl and stir in chili powder, onion powder, and paprika.
Remove Boston butt from brine and pat dry. Sift the rub evenly over the shoulder and then pat onto the meat making sure as much of the rub as possible adheres. More rub will adhere to the meat if you are wearing latex gloves during the application.
Preheat smoker to 210 degrees F. Place butt in smoker and cook for 10 to12 hours, maintaining a temperature of 210 degrees F. Begin checking meat for doneness after 10 hours of cooking time. Use fork to check for doneness. Meat is done when it falls apart easily when pulling with a fork. Once done, remove from pot and set aside to rest for at least 1 hour. Pull meat apart with 2 forks and serve as sandwich with coleslaw and dressing as desired.|||buy a pork shoulder, put a couple of dolops of lard in a pan, place the pork on the lard, season with garlic pwdr, salt, pep, paprika, put in the oven at 300 degrees, let it slow cook for about 4 to 5 hrs, basting every half hour, the meat will fall apart, there you go, pulled pork without the b.b. enjoy.|||well you can cook a pork roast any way you like, and if you cook it until it is completely tender, you can pull it. I like to cook one in the crock pot and flavor it with whatever I feel like. When it is done, you can "pull" it with two forks. I like garlic and butter with pork
Single woman here -- no grilling experience, but willing to learn... I'm mechanically retarded and flunked girl scout fire building... What do I want to look for in an outdoor BBQ? Are there any brands in particular I should look for? If you don't help me out, I'll just buy the most expensive 'cause I don't know any better........... hep me, hep me!|||I have a Chargrill horizontal smoker grill, which I bought as a single woman, and I LOVE it. It's a great grill because it's versatile: I can use it as a charcoal grill, a wood fire grill, or a smoker grill. With this type of grill, you could start with the easiest cooking techniques (charcoal) and move up to the more difficult teachniques (smoking) once you become more familiar with grilling. With a chimney style charcoal lighter, it's also very easy to get the fire going and form some nice coals, even if you're not an expert fire maker. I have a gas grill too, which is easier to cook with, but the food isn't nearly as good. Food cooked over gas just doesn't have the same flavor as food cooked over charcoal or wood. Since I bought the smoker grill, I rarely use the gas grill.
If you're new to BBQing, I recommend Steven Raichlen's book How to BBQ. It covers techniques and recipes for cooking several different types of meat, veggies, and other things on the grill. The descriptions are very well written and easy to follow. It's an excellent reference book, or a great instruction book if you don't have a lot of experience grilling.
Have fun with your new grill!|||webber|||any ones really good to cook on.........but its the baby rays sauce that makes it great......|||One-Touch Weber! It's the best in my opinion!|||Big Green Egg smoker/grill is the best|||Fiesta is a good one..simle to work no fancy buttons just on/off switch...|||Kraft Original BBQ Sauce
The Honey Kraft Sauce is very good too.
it all depends what you like|||Masterpiece.... Guaranteed to be a hit....|||it depends what you'll be cooking with.
there's charcoal, propane, and the ever tasty smoking with wood. that one's a little tough, so let's reserve smoking til you're more comfortable with the fine art of bbq.
next, determine how many people you'll be feeding with this thing. if you plan on doing it regular or are going to be feeding a lot of people, go with a bigger one.
if it'll just be a couple people at a time or maybe just you and a friend, i'd go smaller. perhaps just go with an hibachi or a smaller weber til you get the hang of starting fires and cooking on a grill.
also if you go with charcoal, be sure to get a chimney starter. it's a metal device that you put charcoal in one end, wadded up newspaper in the other, you light the newspaper and that lights the charcoal. it's maybe a couple dollars and can be bought where you'll buy your grill. (tip: spray some oil on the newspaper (just a little will do) before you put it in the chimney starter and it'll act like a wick and be more efficient.
you won't go from 0-60 in one summer, but it's great that you're open and ready to learn. when you get to the store, don't be afraid to ask dumb questions of your grill salesman, he's probably heard much much worse and his job is to help you.
We have twelve people over for christmas and although my mum is very traditional (british) when it comes to the turkey, it may be easier to fit everything in the oven if we cook the turkey on a hooded BBQ. Has anyone any experience with this? its a gas bbq with four burners has an oven hood with temp gauge. Any help would be great|||You will want to use you bbq just like an oven. Pre-heat it to 425 and put your bird in over indirect heat. Baste and turn it until the Internal temp. is between 160 and 175 degrees. You can also put it in a roasting pan to save the juices for gravy. Just treat you bbq like an oven, it will be great!|||it can be done but you need to build your fire on one side and the bird on the other and start the night before by doing a bird in the bbq it is going to make the out side of it real dark some times even black but if you use damp wood chips you are really just smoking the bird which is very good i saw an answer to put the bird directly over the fire NEVER it will burn and not get done im from the south and we smoke our turkey every year at my brothers house i know what im talking about i just read the part about it being gas not sure if id try that unless you can turn one side on or get a charchol grill or smoker|||BBQ'ed turkey is so scrumptious!!! You absolutely will want to put it in a tin or over a drip tray. A whole turkey contains loads of fat, and you will not only end-up fighting grease fires (if not a rolling fire), as well as a BBQ messy enough that I would prefer to buy another rather than clean, but no drippings will have been saved to make that lovely gravy (almost the best part)!
Will update with cooking times later today if you want ~ just e-mail or update your post. I have never BBQ'ed one stuffed, but instead have baked the stuffing. Can check on that, but am not sure I would even try it.|||It can be done. Use a roasting pan, do not stuff turkey. Place celery, onion and bay leaves, salt and pepper in cavity, cover loosely with foil and roast in closed grill for up to 4 hours at low temp. Some liquid; water, wine or broth should be added to pan midway through. Check temp. of bird with thermometer to be sure it's fully cooked.
I've been invited to a bbq and was asked to bring a vegetable dish, I would like to bring something different than the usual corn at a bbq. Any recipes? Thanks.|||Hashbrown Potato Casserole
2 pounds. frozen hashbrowns potatoes, thawed
10 oz pkg cheddar cheese, grated
8 oz. sourcream
1 can cream of celery soup (I prefer mushroom)
1 tsp. salt
1 tsp. pepper
1/2 stick butter, melted
Mix all other ingredients together. Put in greased casserole. Bake at 350' for 45-55 minutes.|||Veggie tray
Boccoli salad http://southernfood.about.com/od/broccol鈥?/a>
Tomatoes with mozzarella and balsamic vinagrette
Cole slaw
Bean salad
Texas Caviar http://www.cooks.com/rec/view/0,181,1561鈥?/a>|||COLD GREEN BEAN SALAD
You don't even need to measure anything. It's all a matter of taste. Just take cooked, cold green beans, and mix in miracle whip and store bought bacon bits. It sounds kind of bad, but it is sooo tasty!|||How about tabbouleh? Different, light, and very tasty.|||Why not bring Potato salad, a veggie platter, or candied yams.
i got a new bbq but i cant get a propane cylinder. can i use butane on it instead? whats the difference in the the two gases anyway?|||Butane and Propane are both LPG, liquid petroleum gas and the basic difference is that propane will vaporize at a lower temperature, so is used in northern, colder climates. You cannot even buy pure butane that isn't a blend of propane and other hydrocarbons. The regulators and orifices are usually the same. The confusion comes from when switching from LPG to natural gas the orifices have to be switched to larger ones because natural gas doesn't have enough btu's to do the job of one fifth as much LPG. Not because of an explosion hazard. If you can find a butane cylinder that will fit your BBQ, use it, although I am surprised to hear you can't get a propane cyl.
Edit: If the existing regulator fits the butane tank that should tell you something.|||If it is , as I understand, one of these gas bottle jobs, it is NOT a barbeque.
It is a gas cooker.
Get one that uses charcoal / wood.
Otherwise, for flavour you might as well use the kitchen cooker and serve it outdoors.|||Of course you can get propane! Every tool hire shop stocks it. Also look up 'bottled gas' in yellow pages. They will usually deliver for free.
Butane will not work in a propane burner. Different jets and pressure.|||im not sure what the exact difference is but i do know they use different regulators and you gas grill is designed for propane. just like antural gas an propane use different regulators.|||Only if you want it to go .... BOOM!!
The orifice is different for each gas type. The orifice for butane may be to large and allow to much gas to escape at one time.
Butane will also leave a very nasty taste.|||No, both burner jets and pressure will be different and propane will burn hotter and may melt the stove. Strictly speaking these devices are not barbecues, they are gas cookers.|||i dont think you can still buy butane, butane freezes in cold weather, they quite making it, but yes its basically the same
I have this honey bbq sauce and was wondering if I can marinade the chicken in that. And when do I marinade them? They are almost thawed but still frozen in the middle. |||The people who say the sauce will burn are only partly correct. The sugar in BBQ sauce will cause the sauce to burn when cooked at very high temperatures or for a long time, but it's fine on relatively fast-cooking items like chicken cutlets. If you don't brush it on until the end, you'll end up with some pretty bland chicken cutlets.
Instead, begin marinating the cutlets now, while they are still defrosting. The longer you marinate, the more intense the BBQ flavor will be. Just don't begin cooking them until they are fully defrosted all the way though.|||let the chicken thaw in the sauce, and poke holes in the chicken with a fork so some of the sauce can seep down it it. BBQ sause is thick and it doesn't penetrate meat like other marinades will. You can actually bake the chicken while its sitting in the sauce. I like to marinate my chickin in italian dressing, then bake them.....mmmmmmmmm delish.|||Yes you could use the sauce as a marinade, and if the breasts are partially thawed they could be put in immediately.
Add all of the marinade to the roasting pan so you can baste the breasts, otherwise discard.|||yes you can from right now. When you bake it, bake the sauce with it to give it more flavor as it bakes with the chicken and then it will also be safe to eat with the chicken.|||You can, but that sauce will likely burn as you cook yoru chicken. Make sure it's not over direct flame when cooking.|||BBQ sauce is high in sugar content, therefore causing a burning glaze. It is better to bake or grill the chicken plain then brush it with the BBQ sauce toward the end!
We are going to have a BBQ at a park. What kind of things should we do? Activities? Thanks in advance.|||Eat barbecued stuff?|||Lawn Darts, Horse Shoes, Volleyball, if you have enough people play softball|||Frisbee, touch football, fly kites, volleyball|||Dance|||getting intoxicated is a nice activity|||play ball watch the kids play|||Buy a bean bag toss game. They are soooo much fun. You can have a water balloon toss too.|||Drinking is always fun...just have a good time|||Depends where you can, i suppose a lake house. Swimming, or by a pool.|||Badmitton is fun and easy to assemble. Softball. water balloons... bring music, but play is softly.|||OOOOH BABY!! Love me some BBQ parties!! Well I'd suggest bringing a football, some brewskies, burgers, hotdogs, buns, plates, naps... probably some soda pop for the young guns.... and KAAABOOOOOOM!! NAH mean play boy!
Chyeah... so you should also bring a wifle ball and bat, a frisbee, a jam box (to jam out of course KABOOOOOOM!!) hmm... plenty of other snacks: tatertots (not a usual food for a BBQ but delicious nonetheless) potato salad, cole slaw, bottles of water...
hmm... oh yeah and your brightest outfit and biggest smile
KABOOOOM!!!|||Have a family vs. family games and see what family wins|||german spot light!!!!|||Cremate burgers and get wrecked !!.|||Fisbee golf is a blast|||volleyball
football
soccer
potatoe sack race
frisbee
water balloon toss|||how about a pie eating contest?
i dont't have a smoker i only have a webber charcoal grill. i wan't to bbq a pork butt does anyone have any advise for me. what do i use for a rub? how long do i cook it? whats a good size for bbq? do i wrap it in aluminum foil?|||You can do it just fine on a webber charcoal grill. You can use just a salt and spice rub if you want, but the butt is so flavorful you won't need it. Don't wrap in foil place fat side up and let it slow grill at a low heat, (make sure the coals are white before you put it on the grill). Don't go crazy with BBQ sauce, make your own with Ketchup and some sugar, brush it on toward the end, use a meat thermometer to make sure it is done. The secret is to slow cook.|||Barbecued Pulled Pork on a Charcoal Grill
Pulled pork can be made with a fresh ham or picnic roast, although our preference is for Boston butt. Preparing pulled pork requires little effort, but lots of time. Plan on 10 hours from start to finish: 3 hours with the spice rub, 1 hour to come to room temperature, 3 hours on the grill, 2 hours in the oven, and 1 hour to rest. Wood chunks help flavor the meat; hickory is the traditional choice with pork, although mesquite can be used if desired. Serve the pulled pork on plain white bread or warmed buns with the classic accompaniments of dill pickle chips and coleslaw. You will need a disposable aluminum roasting pan that measures about 10 inches by 8 inches as well as heavy-duty aluminum foil and a brown paper grocery bag.
Serves 8
Spicy Chili Rub
1tablespoon ground black pepper
1 - 2teaspoons cayenne pepper
2tablespoons chili powder
2tablespoons ground cumin
2tablespoons dark brown sugar
1tablespoon dried oregano
4tablespoons paprika
2tablespoons table salt
1tablespoon granulated sugar
1tablespoon ground white pepper
Pork
1bone-in pork roast , 6 to 8 pounds (preferably shoulder or Boston butt roast)
2 cups barbecue sauce
1. Mix all spicy chili rub ingredients in small bowl, set aside.
2. If using a fresh ham or picnic roast, remove skin. Massage dry rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours. (For strong flavor, the roast can be refrigerated for up to 3 days.)
3. At least 1 hour prior to cooking, remove roast from refrigerator, unwrap, and let it come to room temperature. Soak 4 (3-inch) wood chunks in cold water to cover for 1 hour and drain. Meanwhile, light a large chimney starter filled a bit less than halfway with charcoal briquettes (about 2 1/2 quarts, or about 40 briquettes), and burn until all the charcoal is covered with a layer of fine gray ash.
4. Empty the coals into the grill; build a modified two-level fire by spreading the coals onto one side of the grill, piling them up in a mound 2 or 3 briquettes high, leaving the other half with no coals. Open the bottom vents completely. Place the soaked wood chunks on the coals. Position the cooking grate over the coals, cover the grill, and heat until hot, about 5 minutes (you can hold your hand 5 inches above the coals for 2 seconds). Use a grill brush to scrape the cooking grate clean.
5. Set unwrapped roast in disposable pan and place it on grate opposite the fire. Open grill lid vents three-quarters of the way and cover, turning lid so that vents are opposite chunks to draw smoke through the grill. Cook, adding about 8 briquettes every hour or so to maintain an average temperature of 275 degrees, for 3 hours.
6. Adjust oven rack to middle position and preheat oven to 325 degrees. Place roast in pan and wrap with heavy-duty foil to cover completely. Place pan in oven and cook until meat is fork-tender, about 2 hours.
7. Slide the foil-wrapped pan with the roast into a brown paper bag. Crimp top shut; rest roast 1 hour. Transfer roast to cutting board and unwrap. When cool enough to handle, "pull" pork by separating roast into muscle sections, removing fat, if desired, and tearing meat into thin shreds with fingers. Place shredded meat in large bowl ; toss with 1 cup barbecue sauce, adding more to taste. Serve with remaining sauce passed separately.
STEP BY STEP: Key Steps to Pulled Pork
1. If using a fresh ham or pinic roast, cut through the skin with the tip of a chef's knife. Slide the blade just under the skin and work around to loosen it while pulling it off with your other hand. Boston butt, or shoulder roast, does not need to be trimmed. 2. Set the unwrapped roast, which has been placed in a disposable aluminum pan barely larger than the meat itself, on the cooking grate opposite the coals and the wood.
3. After cooking, as soon as the meat is cool enough to handle, remove the meat from the bones and separate the major muscle sections with your hands. 4. Remove as much fat as desired and tear the meat into thin shreds.
STEP BY STEP: Using a Charcoal Grill for Indirect Cooking
1. Pile the coals on one half of the grill and leave the other half free of coals. 2. Place soaked and drained wood chunks or a foil packet filled with wood chips on top of the coals. Set the top grate in position, heat briefly, and then scrape the grate clean with a grill brush. You are now ready to cook over the cooler part of the fire. Put the food on the grill and set the lid in place. Open the air vents as directed in individual recipes.
3. A grill thermometer inserted through the vents on the lid can tell you if the fire is too hot or if the fire is getting too cool and you need to add more charcoal. You will get different readings depending on where the lid vents are and thus where the thermometer is in relation to the coals. Because you want to know where the food is being cooked, rotate the lid so that the thermometer is close to the food. Make sure, however, that the thermometer stem does not touch the food|||I cook these all the time.
I season it with salt, pepper, and garlic and boil the butt in enough water to cover -- Bring it to a boil then turn it down and simmer for 30 minutes. Then I reseason and grill. It takes about 20 minutes per pound to cook. I like to put mine on the grill for about 30 minutes then pull off and finish in the oven or the crock pot. It still has a nice grilled flavor but doesnt' take as long to cook in the oven. Use a meat thermometer it is done when the internal temperature is 155 to 160 degrees F.
No foil is necessary! 5 - 8 lbs is perfect to barbecue. I prefer not to use any sauce during the cooking process. I chop mine up and add sauce when I plate it. Rave reviews!|||A pork but has lots of connective tissue and that encourages long slow cooking. The webber will work fine just use a few briquetes at a time and build a small fire on the edge and keep the pork away from it. Keep the cover on and leave just a small amount of the vent holes open. Keep feeding it more coal as needed and expect this to take between four and five hours. Turn once half way through. The result will literally fall apart (be carefull removing it or it may do so earlier than you want). Because of the connective tissue it will be juicy and exceedingly tender. Pull rather than carve to serve.
You can add water soaked hickory chips periodically if you want it to be smokey.
This dish is a clear candidate for a dry rub (you can serve a sauce on the side but taint necessary). A basic rub woult be salt, black pepper, and a bit of garlic or garlic powder. You can add cayenne for a bit of heat, nutmeg for savory and if you want to go SouthWest a fair amount of ground cummino.
The thing is totally versatile, it works with Asian rub, mediterranean flavors, and even cookie spices. Do NOT add anything with sugar which will burn during the long cooking process. Do not wrap in foil although you may want to put a drip pan under it on the coal rack and that you can wrap in foil.
Be sure to keep the fire going and if you have to relight it use a chimny starter but do not use charcoal starter on the coals inside the weber or the pork will taste of it.
I have given you the real mccoy method. If you don't mind the lack of smoke you can pull this off in a 250F oven in about the same time and there you don't have to baby the fire. The result will be very good, just not BBQ.
Enjoy|||I'm not a griller...I take a pork butt and put it in a Reynolds Baking Bag. Let it cook in the oven for the required time. I then pull it all apart and put it in a large pot on top of the stove. That's where I add all my BBQ stuff. Let it cook on the stove for a couple of hours. It makes so much, I put some in quart freezer bags and freeze it.|||The easiest way is to cook it low and slow. Salt and pepper the the butt and place in a turkey roaster. Make sure it's elevated in the pan so it doesn't sit in it's own fat while cooking. Pour some apple juice in the pan so it comes up right under the roast without touching it. Cook at 225 degrees for 12 hours or until it falls apart at the touch. When finished chop and place in a baking dish. Serve with your favorite sauce on the side. Some like sauce and some do not. This is easy and good. Doesn't have to be complicated
I have a vegetarian friend who always seems to come to our house when we have a BBQ. What can I cook on the BBQ that is vegetarian?
|||My favorite is pizza on the grill http://allrecipes.com/veggies/Pizza-On-T鈥?/a>
Also get a bunch of vegies and get one of those tinfoil pans (like turkey pans) put all your veggies in it and put some butter and olive oil in it with some salt & pepper cook on the grill then you put some cheese on it at the very end.|||Portabella mushrooms are awesome on the grill! They cook like a hamburger.|||You can grill: zuchini and eggplant slices. Mushrooms and pearl tomatos on a skewer. Pineapple and salmon (if they eat fish)
Large portabello mushrooms can be grilled and topped with cheese. Can be served on buns as a vegetarian burger.
|||Corn is a really good choice, as many people like it, it is in season at the time when many people are grilling, and it is extremely versatile. You can go simple and grill it in a variety of ways on the stalk or you can take it as far as you want by adding other ingredients. It can easily be customized for a variety of tastes at outdoor grilling parties. You also have the option of substituting barbecued corm for regular corn in many recipes that call for it.
Peppers (especially the green ones) are widely available and can be stuffed with a variety of things, including stuffings that are entirely vegetarian. They also have a large number of recipes available.
Portabella mushrooms are often substituted for steaks at vegetarian barbecues, as many people claim that the tastes are very similar to each other. They can be topped with anything from cheese to salsas.
For me, its charcoal all the way. Gas, while very convenient, can never compare to the flavor and aroma that you get from using charcoal.
The best charcoal BBQs are the classic, round, "kettle" style.
When your charcoal has been going for 45 min to 1 hour, throw on some well soaked wood chips (hickory, maple, or mesquite)
Now that's how to BBQ!
What do you think is the best method?|||We like your style! We cheat and buy mesquite briquettes. We get the flavor but not as well as soaking the wood chips. We have a round kettle style grill with a work table attached. My hubby uses the things that keep the charcoal together and you can move them around, I am having a brain fart and can't remember what they are called, anyway, Charcoal all the way!|||I used charcoal for yrs and than a friend gave us his gas grill ( he was moving) and I have not gone back. We use a portable gas grill in our truck and when camping. It all comes down to the time it takes to get dinner going and on the table.|||ACTUALLY, THAT'S GRILLING.
BBQ IS SLOW COOKING, WITH OR WITHOUT SMOKE.
A TOTALLY DIFFERENT TECHNIQUE WITH TOTALLY DIFFERENT RESULTS.
HAVE YOU TRIED GRILLING WITH WOOD CHUNKS?
TRY HARDWOOD LUMP CHARCOAL INSTEAD OF BRIQUETTES. NO TAR IN THEM. ALSO WOOD CHUNKS BURNED DOWN TO GLOWING WORK GREAT.
MOST CHARCOAL (KINGSFORD) HAS "TAR" FOR A BINDER. LOOK FOR 100% WOOD CHARCOAL BRIQUETTES. HOME DEPOT USUALLY HAS THEM FOR LESS THAN $4.00 PER BAG.
I have a six burner gas bbq. I've been getting some conflicting advice.
I know the turkey stays in the part with no heat, but do I put it in the middle and light both burners on each side? Or do I just light one side of the bbq?
Do I put the turkey directly on the grill or in a pan?
What temp should the bbq be? Would it be the same as what the oven should be?
Thank you!|||You want your turkey in the middle with the burners lit on either side if you have room for that. If not, divide the grill in half. You'll want to keep the grill the same temp. as you would your oven as much as you can. Using the pan is your choice, as to if you want to keep the juices or not. You'll have a "healthier" turkey if you let the juices drain off of it, but you'll have a juicier turkey if you keep the pan underneath it and baste it every now and then.|||In the middle, with the side sets of burners going, should work. I'd put it in a pan, I wouldn't want to miss those wonderful brothy juices, and it's perfectly healthy, if you skim the fat from it before cooking with it (best turkey gravy you'll ever have). Here's some guidelines:
Clean turkey well, removing any bits of pin feathers and cleaning the cavity of any remaining pieces of innards. Soften a stick of butter to room temperature and rub the cavity with half of the stick of butter. Stuff with your favorite stuffing. With the remaining butter, stuff a little between the skin and the breast meat and rub some over the skin of the turkey. Stuff a little bit of the stuffing between the skin and the breast also. Skewer the cavity opening shut. Also place a little stuffing in the neck cavity, tuck the neck skin under and skewer shut. Salt and pepper the turkey and I like to place about three pieces of bacon on top of the bird.
For a gas grill, I have placed the turkey crosswise on the grill so that the pan is evenly distributed over the two sets of jets. Set the flame so that a temperature of 300 to 325 degrees is maintained. On my 44,000btu grill, that is about the lowest setting. Cover with heavy duty foil for the majority of the cooking. Time about 20 minutes per pound at 300 degrees. Remove the foil for the last hour of cooking. Every once in while, baste the turkey with the juices (or with the basting juice recipe--to follow). I have "hot spots" in the jets of the grill--so about twice during the cooking I turn the turkey around (and the pan, of course) so that one side is not more cooked than
another.
http://www.recipecottage.com/outdoor-coo鈥?/a>|||Buy a turkey!!|||From The Secret Ingredient Catering & Event Planning - San Jose, Ca
Grilling Turkey Indirect heat is ideal for cooking whole turkeys which need slower cooking. With indirect heat, the lid is closed and the meat is placed in a tray or on the unlit portion of the grill. Grill the turkey for approximately 12 to 15 minutes per pound, according to the grill manufacturer's instructions.
Here is our suggestion for your BBQ Turkey
Barbecued Turkey
Melt 1/4 cup of butter and mix in 2 Tablespoons of Worcestershire
sauce.
Rub the turkey inside and out with the butter mixture, working the
mixture under the skin as far as possible without tearing the skin
and on top of the skin. Do this the night before.
Season the bird with lemon pepper.
Just before placing the bird in the pit thinly slice 1 lemon and
1 medium onion. Insert the lemon and onion slices into the cavity.
Run your pit up to 325F (grill level temperature) and hold using
your favorite wood, (apple and oak are good).
Place the bird breast down in the pit with the legs and thighs
facing toward the hotter end. The cooking time will be the same
as oven cooking the bird at 325 deg.
Half way through the cooking time flip the bird over to breast side
up. Be careful not to spill the juices out of the cavity.
Remove the turkey after checking to be sure that it is done. Remove
the onion and lemon slices and discard the slices.
Tips:
Use a pair of rubber coated cooking gloves for flipping the turkey
or handling any heavy meat.
Wrap the wings and the very end of the drum stick with aluminum
foil.
You can do a chicken exactly the same way (except cut the amountof the onions, lemon and butter sauce).|||the dude above me is a chef
Friends of mine are having a BBQ, they have beer but said to bring liquor if you wanted it.
I don't drink beer so I was wondering what should I bring? Its probably going to be normal BBQ foods so what would mix well with that kind of food?|||Any variety of good Bourbon goes well at any time at a barbeque. Jack Daniels, Jim Beam, or Wild Turkey for example.|||Whatever you want to drink. To think that standard BBQ fare is worthy to match with specific alcohols is foolish.|||Beer is best, but brandy or rum would do nicely. Red wine would be ok too.|||margaritas!!! YUM|||something strong
I am pregnant and craving lamb, lamb, lamb! Being in Australia we love a BBQ and I am bored of my receipes. Can anyone give me something new to try with lamb cooked on my barbie.........any cut will do.|||Hi there,
Try this,
Boil your lamb in a pot of coke ( Coca-cola not the powder type) on a slow fire for 2 hours. Completely immerse the lamb.
Dump in on the barbie until cook.
It will be the softest lamb bbq u tasted.
Serve with whatever you fancy.|||MARINADE BARBECUE LAMB
1/2 c. lemon or lemon and lime juice
1/4 c. olive oil
2 or 3 garlic cloves, crushed
1/2 tsp. fresh ground pepper
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
Wholly or partially butterfly boned lamb. Combine above ingredients and marinade lamb; refrigerate overnight turning occasionally. Cook over grill 3/4 to 1 1/4 hours until 125 degrees. Baste occasionally with marinade while barbecuing|||should be able to find a few here http://www.tvfoodnetwork.com|||Silence of the Leg O' Lamb Recipe courtesy Alton Brown
1 sirloin end leg of lamb, boned, and trussed your butcher can do this for you
Paste:
4 cloves garlic
8 fresh mint leaves
1 tablespoon brown sugar
1 tablespoon kosher salt
2 teaspoons black pepper
5 tablespoons strong mustard, such as Dijon
2 tablespoons canola oil
2 sprigs fresh rosemary
Roughly chop the garlic cloves in the food processor. Add the mint and repeat. Add the brown sugar, salt, pepper, mustard, and oil and blend to a paste. Spread the paste evenly on the meat side of the roast. Roll the leg into a roast shape and tie with cotton butcher's twine. Fire 2 quarts (1 chimney's worth) of charcoal (natural chunk is best). When charcoal is lightly covered with gray ash, split the coals into 2 piles and move them to the far sides of the cooker. Close the lid and allow the grate to heat. Then, place the lamb, skin side up, on the middle of the hot grate. Add the rosemary sprigs to the charcoal briquettes and close the lid and grill. After 20 minutes, flip the roast and rotate it 180 degrees. Insert the probe thermometer into the roast and continue to grill until it reaches an internal temperature of 135 degrees, about 25 to 30 minutes. Remove the roast at 135 degrees. Remove the butcher's twine from the roast. Cover with foil and rest it for 15 minutes before serving.
This is the ingredients I have that can be used as bbq sauce but how much of it? Any other ingredients? I don't have much stuff in the cabinet and fridge.
Brown sugar
ketchup
tomato sauce
lemon juice
worchestershire sauce|||Here is the one I use for ribs. It tastes amazing on anything you put it on.
1/2 cup ketchup
1/2 cup honey
1 small red onion, chopped
6 cloves garlic - minced
1 teaspoon salt
1 teaspoon black
1 tsp dry mustard (spicy brown mustard works also)
It's a modified recipe that I found here:
http://bbq.about.com/od/ribrecipe1/r/bln鈥?/a>|||Go to allrecipe.com go to advance searches and do an ingredients search, put in what you have and they'll give you a recipe.|||i dont do bbq, but allrecipes is a great site to go on.|||I'd use Ketchup, Pancake Syrup,Worchestershire Sauce, Lime Juice, Olive Oil, Onions, Garlic and Cilantro. Leave in the Fridge for a Couple of Hour's. Dont put the BBQ Sauce on until your Meat is almost done, otherwise it will burn !!!!!
I want to cook for a dinner party, and I wanted to find some really good recipes that go well with bbq chicken. I want to wow my guests with really good food.|||For a moist barbecued chicken be sure to spatchcock it - http://tipsforbbq.com/Definition/Spatchc鈥?/a>
That is a great way to show your inner pitmaster. Be sure to make a great homemade barbecue sauce to take it up another notch. It doesn't have to be spicy. Even a smooth, bold sauce like my Mol茅 BBQ sauce (http://tipsforbbq.com/Recipes/Sauces/Mol鈥?/a> will do the trick.
I normally serve:
baked beans
bacon-wrapped sausages
stuff mushrooms
brisket wrapped scallops (or bacon)
bacon-wrapped shrimp
homemade jalapeno poppers or ABT's
Rusty
http://tipsforbbq.com/Recipes|||Jalapeno hushpuppies (homemade or can buy the mix at your food store)
Corn salsa and homemade chips (fast and easy salsa to make, chips are good hot just out of the oil)
Smoked corn on the cob (easy if you already have the grill going for BBQ chic)
Crockpot baked beans (4 or 5 cans of your fave beans, liquid smoke, bacon, sugar and some BBQ sauce, or spice it up the way you like) literally 10 minute prep and cook all day
Cheesy sourdough garlic bread (again, wrapped up in some foil & throw it on the barbie)
Baked french onion soup (can't beat it as a appetizer....remember lots of cheese and bread crumbs)
Good Luck, hope some of these suggestions help!|||cole slaw, corn on the cob, green beans, salad, potato salad, macaroni salad, grilled veggies, pasta, pasta salad, baked beans, broccoli w/cheese, rice w/butter & parsley...go to www.allrecipes.com, www.foodnetwork.com, or www.justapinch.com|||Hello,
Homemade Mac & Cheese with fresh bacon bits baked in. Corn on the Cob, Greens with shredded chicken cooked in and cornbread. Peach Cobbler for desert. The Marie Calendars Peach Cobblers are delicious.
Have a great dinner party!|||Mag and cheese, I've also always liked alfredo with any bbq. Good combo. Biscuits, sweet corn. Typical stuff, bbq's supposed to be simple and delicious|||Salad, corn bread, mac and cheese, cole slaw and potato salad.
BBQ chicken is a southern dish and you should serve southern style side dishes.|||Potato salad, cold macaroni salad, caesar salad, maybe fries|||Homemade coleslaw and mac and cheese. Homemade biscuits if you feel energetic.|||Potato salad (or macaroni salad)
Baked beans
Deviled eggs...you've gotta have deviled eggs.
Corn on the cob
Make a cobbler for dessert....serve with ice cream
Can I come over?|||Potato salad is a good choice.|||beans corn cob
The space offers limited seating, with approx. 25 picnic tables, 25 x 4 ft. in diameter round tables, 2 childrens bouncers (approx. 1600 square feet for each, port-a-potties x 25 and a bbq line. How much space would be appropriate to allow for each guest?|||Assuming you can fit 10 people at each table, that's only enough seating for 250 people! You need at least the size of a football field, and 20x the seating you already have!
I am dying to find some good authentic bbq in phoenix, or the surrounding cities. Names would be great.|||Thee Pits Again==the specialize in BBQ
(23.8 miles from Phoenix Sky Harbor International Airport)
5558 W. Bell Road
Glendale, AZ
(602)996-7488
one that threw me off when i ordered the ribs was Bobby Q's. they were greate! but that is not their specialty so you wont see many bbq choices besides ribs and the pulled pork. (the mac n cheese is to die for though)
Bobby Q's
8501 N 27th Ave Phoenix, AZ 85051 - (602) 995-5982
and this one i have not been to in a while but it was gREAT!!
Joe's Real BBQ
301 N. Gilbert Rd.
Gilbert, AZ
480-503-3805|||Shane's Rib Shack! It is SO good. There's one at Wesgate near the Cardinals Stadium on Glendale & the 101. & the other one is in Norterra by the Wal-Mart.|||i don't know because i don't live there but if they have a famous daves there that is a WONDERFUL BBQ place hope i could help good luck|||There a place in Gilbert Az. called Joe's i think it on Gilbert road and Extension?|||check with AAA they will know where a bbq restaurant is
I have 2.99LBS of Baby Back Ribs to cook on my BBQ gil I am using charcoal. I would like to know how to cook them and how long to cook each side.|||You should Par boil them first. The meat and connective tissues will take like 20 hours to cook on a grill if you do it right. Experience BBQers can cook them low and slow at about 180 degree temps on controled grill. So Boil them first for 30 minutes. Then place on grill with seasoning. Grill on low heat 1 hour total until meat pulls away from bone. At the very last 10 minutes add your sauce and grill on the hot side of grill. Re add more sauce after taken off grill.
I have a Weber Hooded BBQ and want to do a roast pork on it but don't know how...|||Start in the kitchen. Put your roast in a frying pan over high heat and sear the outside on all surfaces. This will keep more of the juices in. Put the roast in a disposable aluminum roasting pan on a bed of sliced onions with a bit of water... not much... maybe a quarter of a cup. Cover the top with aluminum foil and wrap the foil tightly around the top of the disposable pan. Light the BBQ, put the roast in, put the lid on the BBQ and walk away. Check back in an hour. If the meat can be pulled apart with a fork, you're almost done. If its not there yet, check back later... When you can pull the meat apart with a fork, remove the foil cover and put on whatever sauce you prefer. (Most folks make the mistake of applying BBQ sauce at the beginning... fools that they are). Let it cook another 10 minutes without the foil cover, but still under the BBQ's hood while covered in sauce. Remove the roast from your BBQ, put it on a plate and (this is important) let it stand at least 5 minutes before serving... enjoy.|||Woah, dude. Be a little considerate to our Muslim Y!A user.|||Didn't it come with an instruction manual? If not, try going to their website.
I don't know much about one of those, but I'd think you'd need to keep the temperature around 275 so the mean doesn't dry out or become tough.
I've only been to BD's Mongolian BBQ once and that was years ago. I do remember for dinner it was $20 a person all you can eat. My husband and I are planning on going out to lunch this weekend and he's never been there so I wanted to go there but I was just curious if the prices are different for lunch? Also is it all you can eat at lunch time as well? Thank You!!|||i think their lunch deals are about 3-4 dollars cheaper than dinner, so expect to pay about 12.99 for one bowl, or around 14.99 for unlimited.|||not fammilar with BD's... but if its a national chain, you will need to either check their website or call them, since prices vary around the US for many national chains.
I'm planning to go BBQ with my friends during Spring Break, does anyone know any beach around the bay area that has nice view like the Natural Bridge beach or any beach that has fun activities to do beside BBQ.
Or if you can recommend any activity that we can do for BBQ?|||North of SF, I recomend Stinson Beach, Muir Beach, Doran Beach, and goat rock beach. Doran beach has fire pits, bbq's, you can fly kites, wind surf, and is also a camprgroud.|||go to the beach north of SF in marin county|||China Beach in SF; Stinson Beach in Marin; Linda Mar Beach in Pacifica; Baker Beach in SF; China Camp in Greenbrae
I have got one old bbq which i want to paint with black heat resistant paint. Just wondering which is the best & cheap paint available in the market? which doesn't pill off at high temperature. I am in adelaide.
Someone would have better idea. Please share. Thanks.|||Go to a hardware store or an auto atore and look for septone its cheep and has a good reputation for heat resistance! Also look for killrust brand it is a multipupose paint comes in many colours and is rust proof and heat resitant at the same time!|||years ago i had a wood fuel stove,oven and cook top in one,mum and nanna cooked the best roasts in this combustion stove in australia,n.s.w. years ago ,i used a paint called `stove black` try your heating stove store as this would be the same application,,,
`bbq`s galore` `bunnings`? maybe|||check this out, especially designed for heats up to 300 and great for bbqs. according to the website, its available australia wide at most of the mainstream hardware places i.e bunnings, mitre 10, or home hardware
http://www.whiteknightpaints.com.au/product/view/pot-belly-black
good luck!|||go to your local hardewarestore or paint store.
tell them you need heat resistant paint for a bbq.
Rust-Oleum makes a special High Heat paint for this.
http://www.lowes.com/lowes/lkn?action=pr鈥?/a>|||home depot,lowes.or any fireplace grill store
Can somebody give me an estimate? Like a visual of it. Is this enough for a car/bbq grill/tables|||That would be 30 inches by 30 inches. 30 inches is 2-1/2 feet. Most restaurant supply stores sell cooking pans that size, and it should fit on most brick barbecue grills or on many types of gas grills.|||Is it miles, kilometers, or inches?|||That is about 900 sq ft. Roughly the size of a 2 bedroom condo or apartment or small home. It should be plenty of room. Not answerable? You mean that you think its 900 sq miles? or kilometers? Lol ok whatever you say....or maybe it is 900 sq inches ...hahaa I would think common sense would come in if it is for an outdoor BBQ cookoff.|||not answerable.
Have the brains to provide the units of 30x30 !!
inches, feet, meters, miles...
.
.....can I start marinating it right now and leave it in the fridge for a day and 1/2 without it spoiling? Should I add anything extra besides the bbq sauce and vinegar that I use in my marinade?|||if you do plan on using the bbq and vinegar i wouldnt as vinegar is acidic it will slowly start to cook the meat and in the long run cause it to turn out dry....you could always get marinate it with some apple juice and seasonings that you like to add a little bit more flavor and hold off till a couple of hours before you grill it to do the bbq and vinegar....hope it turns out well
and you dont have to use the apple juice its just something nuetral with no acid in it and itll add a lil sweetness to make your guest go HMMM... lol
you could always just do a dry rub on it now and let it sit then do your bbq and vinegar....|||MARINADE FOR CHICKEN
1/2 c. soy sauce
1/4 c. water
1/2 c. salad oil
2 tbsp. dried minced onion
2 tbsp. sesame seeds
1 tbsp. sugar
1 tsp. ground ginger
1/8 tsp. dried red pepper
3/4 tsp. garlic powder
Mix together all the above ingredients. Marinate chicken parts overnight, turning once or twice to insure complete marinate. Cook in 350 degree oven for 1 hour. If you intend to use a charcoal grill, bake in oven first for 45 minutes and on grill for 15 minutes. I place marinade in a Ziploc bag with chicken parts. This makes turning easier
-------|||You can if you want. It shouldn't be a problem as long as you leave it in the fridge. The longer you marinate the more the flavors will diffuse into the meat. Marinade is kind of a personal choice. But I've marinated meat over 2 days before. If you have chicken breasts though, hit it a few times to tenderize it a little and help break those proteins.|||I would leave it until a few hrs before you cook it. The acid in the vinegar and the sugar in the sauce will start to slowly 'cook' the chicken and leave it dry. Next time you could put the marinade in the bag with the chicken before freezing it though.|||I saw these guys on tv called the feastie boys(get it) and they injected chicken breasts with a mixture of a cup of apple butter and a tablespoon or so of rum mixed together and then grilled them, they looked great.|||leave the marinating for the night before..|||Italian dressing in a gallon zip lock bag will do it.
Can they climb stainless steel? Today when I got home from work I let my dogs out, they started sniffing around the BBQ so I opened the lid, and there was two of them just walking around underneath the grill surface, this is not the first time, and I'm not cruel enough to light the BBQ and torch them!|||Mice are determined little cusses and will go anywhere they smell food. Like the inside of your BBQ. The vasoline on the BBQ legs trick may help..or the little buggers may eat it!
You might try going and finding some pennyroyal plants and tossing some fresh leaves in the BBQ when it is not in use. Pennyroyal is a type of mint and it naturally repels mice and some other vermin. Pennyroyal is NOT good for people to eat, so toss it out of the BBQ before you begin firing it up. It is a non-toxic method in that it does not leave any chemical residue in the area. Other non-toxic solutions might include getting *glue-board* type traps and set the legs of the BBQ on them. Any mice that get close enough to touch the BBQ leg will get snared by the glue board. Of course, your dogs may try to snack on the rodents before you show up!|||try putting vassoline on the legs of the bbq grill it makes it impossible to climb up. or u could have bbq rat for supper tonite herd they taste like chicken lol
We would really like some tips or ideas as to prepare a bbq in honour of our scandinavian friends. Any recipes, tips, typical delicattencies etc would be greatly appreciated. Looked on google but couldnt find anything that particularily related to a bbq. thankyou|||I can't find specific BBQ recipes from Norway or Scandinavia. I guess Salmon is alway good. Check out the websites below, they may give you some ideas.
http://www.lawzone.com/half-nor/food.htm
http://www.recipezaar.com/recipes.php?ca鈥?/a>
.
I want to start a side gig selling BBQ on the weekends to earn some extra cash I'm in a prime location in a Houston location what all do I need to get started?|||You will need to contact your local health authorities to see what the rules are for making it on your own premises - can't make the stuff in the house - also you will also need Insurance,|||State sales tax certificate, a DBA certificate, a Houston and/or Harris County Health permit, equipment and supplies, a catering truck or physical location in which to operate, deposits for utilities, establish service vendor agreements for product, an advertising budget, etc. Unless you have enough working capital you'll need an investor and a business plan to get a loan. As the first responder mentioned you can't by law do any part of this from your home as you'll be violating all kinds of ordinances. You'll find out soon enough that doing something like this on the weekends as a side gig isn't worth it. Try small event catering by appointment first to find out if this is something you really want to do.
I can't seem to find the calories in roasted bbq chicken online.
Roughly a leg and a bit of the flesh.|||BBQ chook has bugger all fat...except for the skin..all the calories are in the best bit..the skin.|||Plain Roasted Chicken is about 44 calories an oz (not including the weight of the bone of course .. just the meat) .. but it's more if you eat the skin too, because that's where any fat you cooked it in will be .. and then there's the bbq sauce to add !!|||5o calories|||it doesn't matter just eat it it does taste sooooooo good walk an extra mile tomorrow think of the taste :)|||is doesn't matter but skin increases fat so avoid skin and go for roasted bbq. thank you
We have just moved to Bulli NSW from America. Everything is new to us. We want to buy a gas BBQ this week, in stainless steel so it lasts. Where do you recommend the best place at the best price please?
Thanks for your help!|||I would first check online to see what prices are out there. For example: http://www.pricejunkie.com/offers~q-bbq_鈥?/a> Some of the stores have free shipping. You need to compare prices and go to each store and make sure shipping is free though.
After that, go to Home Depot and compare with what you found online.|||HDT.|||Home depot|||home depot
Tuesday, March 6, 2012
I'm going to a bbq tomorrow and my friend wanted me to go so i want to go cause if i don't i think she will be mad. The problem is i won't like any of the food they are serving and i will be there from like 8 hours so i don't know what to do?|||How proud I am of you for being concerned about behaving in a respectable manner. A lot of young people would just complain, be rude, and not care about it. You are different, and I'm glad.
Remember that you will be a guest at someones home and as a guest, you have certain responsibilities. One of those responsibilities is to not complain about the food you are offered. There will be something there that you can try, I promise. Do not make faces or comments about the food, that would be very very rude and you will most certainly offend your hosts. Take some small portions of some of the food you are offered and take small bites. You may fib and say you are on a diet, but you may not say that you don't like the food.
Won't they have potato chips or soda or salad or something you can enjoy? I bet they will.
Enjoy the time with your friend, thank him/her for inviting you, nibble on some of the food you're given, and you will be fine.|||Eat a huge meal right before you go, and then bring along some portable snacks (a banana, some peanuts, etc) in a big purse. Whenever you get too hungry, go to the bathroom and chow down while you're in there.
Besides, I'm sure that there will be SOMETHING there that you will like. They'll probably at least have chips and probably veggie trays and things like that. And they might have dessert. Why are you so sure that they won't have *anything* you like?|||Barbecue is good you should try it. There are two basic styles - North Carolina barbecue made of pork, and Texas barbecue made of beef. The former is accompanied by cole slaw and hushpuppies, possibly french fries. The latter is accompanied by bean and corn on the cob and possibly french fries.|||Eat some food before you go, thenwhen you grab your food sit with your friends for some time (eat a bit of it) then tell them you gotta go somewhere, dump ur food in the bushes, then tell them you had to go to the bathroom cuz you had stomach issues, and incase u really do get hungry sneak a pack of chips in ur pocket or something hope this helped :)|||I'm sure you'll find many things you'll enjoy. Most hosts and guests bring lots of side dishes and fruits, breads, salads and desserts. Why don't you make something you like, and make enough for others too. It's called being a good guest.|||go up to the bbq host and shove the food in their face and say thanx, and leave|||Why don't you bring a dish you do like? It not only would be nice for you but also for the hosts of the BBQ.|||I would eat before and maybe nibble on chips & snacks of that nature. You should try something different, though! Broaden your horizons a bit and try something new they might have there!|||just drink water or try the food that is there.|||Just drink water the whole time. You won't even be hungry. Or...let them eat cake!! :)|||idk maybe bring a pb and j and look like an idiot
How long do I leave them on the BBQ, and what temp should I have the BBQ have on, low, med or high? I have JAck Daniels BBQ sauce, when should i put the sauce on them?|||this recipe makes for very tender and tasty meat.
slice your ribs into 2, 3 or 4 riblets, put in a soup pan full of water, add some hickory smoke flavoring and I like to add some accent meat tenderizer, maybe a tablespoon. bring to a boil, turn down heat and simmer for 30 minutes.
this precooks the meat and gets rid of a lot of the fat. it also gets rid of the guess work of how long to cook it and it is tender and moist and has a little hickory flavor. drain the meat and put back into the pan and pour in enough sauce to coat all the pieces.
at this point you can refrigerate them to cook later or just throw them on a really hot grill, turning and basting with more sauce til they are lightly browned or a little charred (i like them a little burned).
good luck.|||rub with spices and then BAKE in a 325 oven in a covered dish for a couple of hours (til the meat starts to fall off the bone) then finish on the grill, low heat and basting with the suace for 20-30 minutes.
That way you don't get dried out ribs|||I have been wondering the same thing. I found this recipe and it sounds very easy. Haven't tried it yet but maybe it will help you. I don't always have access to a grill so it would work great for me. Plus you can make this ahead of time.
Barbequed Ribs
You鈥檙e lucky if you have this in the freezer when company comes.
1 large onion, chopped
2 tbsp. salad oil
1/2 cup molasses
1 cup ketchup
1/2 cup water
1/4 cup Worcestershire sauce
1/4 cup prepared mustard
1 tbsp. salt
3 lbs. short ribs
Saut茅 onion in oil; combine remaining ingredients, except ribs, and add to onion. Cook 10 Minutes.
Divide ribs for serving; brush pieces with sauce; put in shallow baking pan.
Bake in moderate oven 350藲F for 1-1/2 to 2 hours, or until tender. Brush on sauce every half hour and turn.
Cool, wrap, label, date and freeze. Recommended storage time: 2 to 3 months.|||First off get rid of the membrane on the backside of ribs. Paper towel helps grab it then pull hard to remove. Its very tough and doesn't allow spices to enter. Then cut in 2's and rub brwn sugar,garlic powder,onion powder,black pepper on them. Put in baking pan in the oven at 225 leave for 2 hours. Then take out put your jackie d sauce on them slap them on the grill for like 7 min per side and then have your friends eat em like they were going out of style.|||What i do is use a knife to cut the membrane, just slice down the length of the ribs just enough to make a cut, seasoned the ribs with a dry mixture; salt, pepper, sugar, etc. Then wrap each slab up in foil. Make your fire in your BBQ pit, when your fire is ready, place the ribs on the rack, stand each one up on its side the entire time they are cooking. This way, if the fire starts getting very hot or flame up, they wont get burned. Let them cook at a medium temp for at least one and a half hours. Turn on the oven to 400 degrees so you can baste them when you take them out of the BBQ pit. When you are finished, unwrap the foil, take your ribs out and baste them with your sauce, lay flat on a cooking sheet or a deep pan. Place them in the oven for at least 15 - 20 min. Now you have great ribs i gar-ron-tee it!|||soak ribs in apple cider overnight the acid in the cider will breakdown some of the connective tissue resulting in suculent and juicy ribs. For a dry rub BBQ mix brown sugar salt(Kosher) cayenne pepper, cumin, granulated garlic and any other flavors you might want. Press the mixture firmly onto the ribs after you have removed them from the cider and dried them off. Wrap in foil and bake for 30 minutes 350 then open the foil and bake for an additional 15-20 minutes to carmalize the sugars to get a nice crust deveoloped on the ribs. Enjoy!!!\
For Grilled BBQ ribs boil first in a court bullion consisting of whole pepper corn, fresh garlic, and BBQ sauce (cheap sauce) and water until ribs are just starting to seperate from the bone. At this point remove from the water and smother with your sauce of choice whether it be home made or a prepadred sauce and place on the BBQ. The meat is already fully cooked so you are just leaving them on the BBQ to carmelize the sauce. Enjoy!!
Making BBQ chicken breast. Do you marinate in the the BBQ sause first or just brush it on as you grill it?|||You don't need to marinade first but I would not put sauce on the chicken until it is almost cooked otherwise the sauce will burn.
Have a great and safe holiday!|||You can marinate it all day before you put it on the grill. Just put your sauce on and stick it in the refrigerator until you are ready. when you get ready to grill all the flavor will already be in the chicken and you can do other things.|||If u marinate, it will be more all through the chicken, if you brush only it will be on the surface, not much difference really in taste since the sauce is in your mouth anyway.|||I have done both.
I prefer marinade far more. No more than 12 hours in the fridge but no less then 4 hours before cooking.|||The more the merrier. The best way is to make a spice rub for the bird and let it marinate fer a while, the longer the better. However; B.B.Q. sauce contains quite a bit of sugar so you put that on minutes before you serve it, literally the LAST ten minutes, otherwise the sugars will burn.|||I like to rub mine down with a bbq cihcken rub, about 3 mins before they are done. brush on the bbq sauce.|||the longer the chicken marinades, the more flavorfull and tender it will be once it's finished.|||You can do it either way. When using a sauce high in sugar, it's best to brush on as you are grilling to prevent the outside from burning before the inside is cooked.|||you want to make sure that chicken is well cooked before you grill it. I always boil it first for about fifteen minutes on top of the stove then i put it on the grill and add the sauce after it has turned brown on both sides flames on the grill can burn sauce and because the chicken may look done doesn't necessarily mean that it is you never want to eat chicken that isn't cooked all the way thru.|||Typically you'll want to marinate in something other than the actual bbq sauce for better flavor.
I ALWAYS brine my chicken and pork before grilling to guarantee that it is moist an tender every time.
The sauce is usually mopped on during the last few minutes of grilling.|||Either...depends on what you are looking for when you are finished. You can marinate the breast and then brush on the BBQ sauce in the last few minutes (to prevent burning of the sauce). I have added a little beer and salt to the BBQ sauce to use it as a marinade. Make sure you refrigerate if you marinade it. You can use other marinades for different flavors/tastes. As far as commerical BBQ sauces, personally, I like KC Masterpiece best... Hickory Brown Sugar or the Honey for chicken... Yum!
I really want to know because it tastes so good and on the BBQ sauce it doesn't say what kind it is. I wanted to know if anybody knows, 5 star rating if you help me.|||I believe they use Bull's Eye.|||Noble, im not gonna lie; thats as secret as the chicken ! :) But i owuld like to know, their bbq sauce is lovley, and burger kidns is nice as well haha x xx|||In Malta they use the Heinz kind i believe
Need a delicious recipe for bbq chicken breast on the grill using the split chicken breast on the bone. I heard that there is a fear of undercooking it on the grill, so a recipe that would include baking the breast first in the oven and grilling after would be great too. - Thanks!|||dont boil them, yuk...heat your grill and place seasoned chicken (skinless) on indirect medium heat. grill for 15 min. turn and grill for another 15 min. sauce up in the last 5 min|||boil them in water for 12 minutes.
drain then rinse under cold water
marinate in italian dressing or
a mixture of olive oil, garlic, lemon juice and zest, s& p
marinate for a bit then grill them until skin is crispy|||ok just one tip only put the bbq sause on the last 3-1 mins or else it will burn! gross
hih
it is my husband and I's anniversary and I want to have these steaks cooked already when he get home but I have never bbq steaks before. we like them medium rare. spices and times on each side would be much appreciated! thank you!|||i dont know too much.. slice an onion, dip it in oil and rub it on the grill.. use the onion to lube the grill time to time?
marinate steaks with adobo.. or meat tenderizer. if you dont have that, reg salts fine and u can mix it with whatever else u got..
i couldnt tell u the times, id do it by sight.. it would depend on how hot the fire is burning i guess.
hopefully someone else's answer will help you more!
what i really love on steaks is a chimichurri sauce, if u can find the recipe online its somehting like garlic, onions, parsely, cilantro (i think,) with salt and vingerar or olive oil? it's somehting like that, and you use it as a dressing for when the steak's done..
i don't know the exact recipe but maybe you'll like to try it if you don't already know and love the stuff. it's common of argentinian or brazilian steaks/steakhouses.|||You grill your steaks depending on how thick they are. Sear on both sides and then move to more indirect heat. The general policy is "when the steak feels like the fleshy part of the inside of your hand (near the thumb), then its medium rare". I'd say, cook on each side for 7 minutes, give or take a minute. Spices? Here's my tried and true rub:
1 T kosher salt
1 tsp fresh ground pepper
1 tsp Bon Appetit
1/2 tsp garlic powder (more or less to your taste)
Combine and rub liberally onto all sides of the steak. Let "marinate" for several hours for the best flavors. As a variation, I will also sprinkle my steak with worcestershire sauce and a little balsamic vinegar along with the spices.
I want the ribs to be spicy. I bought a thick and spicy bbq sauce. Now what do I do? I want them to be yummmyyy! It's only for two people.|||4 lbs. pork spare ribs
Cumin powder
Cumin seed
Mustard seed
Chili powder
Celery salt
Garlic salt
Brown sugar
Liquid smoke
SAUCE:
2 tbsp. brown sugar
2 tbsp. soy sauce
2 tbsp. vinegar
1 c. catsup
1 tbsp. Worcestershire sauce
1/2 tsp. chili powder
Place ribs in shallow baking pan. Brush ribs with liquid smoke. Sprinkle lightly with each of the seeds and seasonings. Cover with foil and bake at 325 degrees until almost done. Uncover and pour some of the sauce over the ribs. Bake until done. Serve remaining sauce with ribs at the table.|||Cook the ribs at 250 degrees for 1 1/2 hours. Just season with salt and pepper. After 1 1/2 hours, slather ribs with sauce, continue cooking for another 30 minutes adding sauce two more times. Before serving, turn oven to broil cook 5 minutes, turn cook 5 more minutes - this will crisp the ribs. Should just fall off the bone.|||season them with some good rub,rap it up in allum. fowl ,then pour about 1 cup of apple juice and 1/2 cup of bbq sauce
bake at 250 for 3 or 4 hours the then take all the liquid out and reduce it to a thick sauce,then you can either broil them and baste with the sauce
grill them ,its up to you|||I would put them in a roasting pan and cover with sauce and 1 cup broth. Cover and bake at 350* for about 2 hours.
Before you add the sauce - sprinkle with your favorite seasonings like salt, pepper, garlic powder, onion powder, etc.|||put in a pan, cover with sauce, cover baking pan, bake @ 175 for 4-6 hours......they will be fantastic and the meat will be very tender
I need to know any ideas of what is a quick and easy and cheap salad for a bbq. I am open to all suggestion. Please name all ingredients also.|||Chinese Slaw
1 head green Chopped Cabbage
1/2 cup Seasoned Rice Vinegar
1/4 cup salad (or olive or canola) oil
2 teaspoons sugar
2 packages dry Ramon soup noodles (break up into pieces - keep dry)
Mix all ingredients together and serve immediately. Can add chopped chicken if you want (use one of those store bought roasted chickens to save time.) Serves about 8 to 10 people.
That's it...
Good luck.|||Ambrosia Salad....sweet and delicious.
Ingredients
1 (8 ounce) container frozen whipped topping, thawed
2 1/2 cups shredded coconut
1/2 cup chopped walnuts
1 (8 ounce) can fruit cocktail, drained
1 (8 ounce) can pineapple chunks, drained
1 (11 ounce) can mandarin oranges, drained
3 cups miniature marshmallows
1 (10 ounce) jar maraschino cherries, drained (optional)
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
Directions
In a large bowl, combine the whipped topping, coconut, chopped nuts, fruit cocktail, pineapple, mandarin oranges, marshmallows, cherries, nutmeg and cinnamon. Mix together well and refrigerate for 30 to 45 minutes.|||Coleslaw. A BBQ tradition. Buy the cabbage/carrot mix in a bag at the store. Add some diced onions. Mix cider vinegar, sugar, and Miracle whip or mayo and pour it over the cabbage mix. Easy, not expensive, and good. I'm giving you the recipe I use, except for the amount of vinegar, I use way less, because vinegar and I are not friends. You can add pineapple and make the dressing with pineapple juice, you can add green peppers, or celery salt, as you wish.
this recipe is close to my Mom's, from allrecipes.com, Called Mom's coleslaw.
Ingredients
1 small head cabbage, shredded
3 medium carrots, shredded
1 cup mayonnaise
1/3 cup sugar
1/4 cup cider vinegar
Directions
1.In a large bowl, combine cabbage and carrots. In a small bowl, combine the mayonnaise, sugar and vinegar. Pour over cabbage mixture and toss to coat. Serve with a slotted spoon
Again, I used a tablespoon of vinegar, and added onions.
Cheap easy and a kids of all sizes pleaser is Jello, with fruit cocktail and little marshmallows on the top. Use the liquid you drained off the fruit cocktail as part of the cold liquid for the Jello.|||Mixed bean and corn salad. Super easy, super quick, and goes well with bbq food.
You Need:
Can of mixed beans (as many as you need for whatever size salad you want)
Can of sweetcorn kernels
Celery
Cherry tomatoes
Italian dressing (not the low fat kind- it needs oil)
You can add lettuce if you want to bulk it out a bit, but I prefer it without.
Mix them all together in a big bowl and pour on dressing. Easy as ;-)|||For a great garden salad I use the Fresh Express bagged salads at the grocery store. My family loves romaine lettuce, so I usually get one that contains at least some romaine in it. If you get a bag that has a blend of lettuces, it looks very pretty in the bowl.
I will add cucumbers, green bell peppers and cherry tomatoes.
You don't really need anything fancy to make it taste good.
I make homemade Italian Dressing by purchasing the Good Seasons ITALIAN All Natural Salad Dressing & Recipe Mix (4 packets in a small box). All you need to make it is cider vinegar (cider or white), water and vegetable oil and place in a "cruet". FOR THE BEST VEGI DIP mix 1 packet with a container of sour cream. Refrigerate for a couple of hours OR overnight.|||Squirrel salad.
Grass
Acorns
Pine Cones
Leaves
EDIT
Don't let the name fool you, no Squirrels will be harmed during the making of this salad.|||a citrus salad which is just stuff like lemon zest assorted greens orange and cranberries and walnuts|||make a bean salad? watch some youtube videos of the different kinds
My BBQ grill was left exposed during the winter and is now rusty. (Replacement is not an option)
What would provide good surface coverage of the metal surfaces?|||In wilkinsons they sell tins of black bbq paint for 拢4.99
i used this on my bbq last year and it still looks like new.
Very easy to use and wont set on fire because its made just for bbq's|||try scrubbing the hell out of it with steel wool or SOS pads(steel wool with soap). that should take most of the rust off. then coat it with a good coat of cooking oil and get it hot over the coals.
that should make it useable again.. and next winter put it in a plastic garbage bag and put it away . GOOD luck|||Foil.|||Why is it that replacement is not an option? The grill part is inexpensive and replaceable...|||A light brushing of vegetable oil.
Over the last year, I've accumulated quite a few packets of ketchup, BBQ sauces, etc. from fast food restaurants. How long will these stay good for? They don't have expiration dates. Thanks!|||Most of the packets have a shelf life of only 3 months.|||Thanks. Report Abuse
|||Probably for a couple of months also it depends where you stash them if they're in a dry place, their probably gonna last like three days.|||They have preservatives. are sterilized and vacuum packed. They will last longer than you or I will.|||well they say two things will last in a nuclear war, and thats cockroaches and fast food condiments.
this answer is legit.
kthanksbye|||They can stay good for a very long time because of the preservatives, say 6 years.|||Those darn things have been sitting in the restaurants since the early 1700's.|||for 1 year maybe|||Ask them at the drive-thru or maybe even call 'em up!
I have a 2 month old daughter and an allergic bf what are some safe, easy (preferably at home) methods to get rid of it without costing to much as money is tight?
the bbq is old and we dont have propane hooked up to it, people left it for us when we bought the house, havent used it.
the bbq is on our back porch... right by the stairs kinda hard to avoid and we have a small dog as well who has to go back there and pass by it|||I have heard of people using their shop vac's for wasp and hornet nests in mostly inclosed situations. Just make sure that most of the probable exits are sealed off before putting the shop vac by the bigger exit. This way you dont have to open up the bbq. Also, WD40 works great with wasp nests, but I;m not sure with hornets. I used WD40 on a small nest last year that was inside of a cloths line pole. the wasps can't fly covered in the liquid and just started dropping and dying. The ones left in the pole died with in a day.|||My mom got this spray. It shoots like 30 feet and got rid of a next they were making in our bricks. Didn't see any more the day after. So I recommend getting a spray. Plus your far back from them and they are preoccupied by trying to get out.
I have a recipe in the fannie frmer cookbook and there is this recipe for pork ribs. It takes only an hour (30 minutes each side) can you put on BBQ sauce after they are done？thanks!|||You can. Ideally you want to put the bbq sauce on about 5 minutes before taking them off the grill. Makes the sauce sticky, but its not on long enough to burn.|||If you put on sauce while they are cooking, the sauce may burn on. It's best to wait until the ribs are done cooking and then lower the heat and baste a few times on each side while you watch the ribs carefully. I like to baste with beer and seasonings and maybe some lemon or lime while the ribs cook. I'm assuming you are BBQing. I don't see that ribs will be done in 1 hour unless you are using very thin cuts. A couple of things to remember when you use old cook books. . .I think I have the one you have. . .look up the Scottish Shortbread recipe. . .back to tips. . .ribs were cut differently years ago. . .maybe it's where I live now. . .don't know. You could get an entire side of ribs or ribs with all the bones. Now it seems you only get the top part of the bones and the entire rib tips (the grissle but good stuff). That part takes a long time to cook. Find just the bottom part of the ribs if you can. When I can get those, they are usually thicker than they used to be. And years ago they didn't know the danger of under cooked pork.
Best to cook ribs very slowly so they don't get too done on the outside without getting done all the way through and that helps cook out a lot of the fat. Baste the skinny part with some type of basting sauce so it doesn't over cook and get dry and tough. When the ribs are done, baste with BBQ sauce and let cook on. . .doesn't take long. . .turn baste, turn & baste until the sauce is the thickness you like. Back where I moved from ribs were sliced and dumped in the sauce but I don't like that much sauce anymore so I go for the thinner amount of sauce.
Hope this helps.|||As someone else answered, you can put BBQ Sauce on about 5 minutes before you take them off. Much longer and BBQ sauce can burn because of the sugar in it. I also recommend a good rib rub prior to putting them on the grill and then BBQ sauce that last 5-10 minutes.|||Absolutely.
Many people use a dry spice rub on the ribs and then add the sauce just a few minutes before they're done. BBQ sauce has lots of sugar and it will burn/char if you put it on the pork before cooking.
One exception: you can oven-bake ribs in an oven bag (turkey bag) in BBQ sauce. The meat will be falling off the bone tender.|||Save Money and Skip Those Long Lines - Get the Step by Step Instructions for Making America's Most Wanted Recipes
in Your Own Kitchen...bit.ly/fG2LYn , Applebee's Caramel Appletini 3 - Applebee's Lemonade 4 - Applebee's Orange Creamsicle Cake and more !|||barbecuing is the method of cooking slowly over indirect heat.The sauce has nothing to do with it.I prefer to dip my ribs in sauce as I eat them.Most bbq restaurants serve meals that way,with the sauce on the side or in a squeeze bottle on the table.|||Yes, of course. But ideally it is best (taste wise) to have the sauce on the ribs prior to cookie them.|||Yes, definitely. For better results, put the sauce on when they are almost done and finish them off in the oven with the applied sauce.|||Yes you can. Once you do let them cook just a few minutes longer.|||yea, they actually taste better if you put the sauce on immediately after cooking|||yum
i need to know ASAP. it's for my 4th of july BBQ. plz no copy and paste recipes from other websites. i want to know some good home cooked recipes from you guys.|||O no dont even suggest gas for bbq ing....
I am in Texas and we know how to bbq. If you have to do it on a gas grill, buy some LAWREY'S BEEF MARINADE ( it is with the taco seasoning in HEB)
HEB here has it. It comes in a small packet, you mix it with water. It is the best maranade out there !!!
Other than that not mucch I can recomend. Other than buy some Hickory wood chips to lay on the lava rocks in your grill, at least there will be a little smoke flavor to the ribs.|||Before you can start, you need to make certain that your grill is large enough to support this operation. Beef ribs are exceptionally large and some small gas grills do not have the hood or grate space to accommodate their height or their large size. You will also need a grill with at least three or four burners. You can technically do it with a two burner grill, although space might be a significant problem and you will have to cook using only one burner, which might take a long time.
From here on, my directions will go much easier if you have a rib rack, preferably one that has a non-stick surface. This will allow you to cook a larger amount of ribs as well as make your work go somewhat quicker and easier. With either regular or nonstick rib racks, you want to make certain that you oil it lightly and all over with vegetable oil or olive oil before placing the ribs in it. This will help to reduce sticking as much as possible.
Place the ribs in the rack with the fattiest end up so the melting fat bastes the ribs as it drips down.
Cook the ribs indirectly on the grill. This means that you will have to configure your burners so that at least one or two burners are off. Unfortunately if you have a medium or smaller sized grill you might have to get creative with your burner arrangement. If it is too small you might have to find another grill.
You have to use the indirect method when cooking ribs like this. Direct cooking will result in ribs that are tough and burnt. Depending on the size of your grill and the number of burners, you might have to avoid using two or three burners to give you a place on the grate to place your rib rack (you can't have the burners on under the ribs, as this is direct grilling and the ribs won't cook properly).
Cooking time will vary depending on how much you are cooking as well as your grills BTU output. You will have to make certain that the temperature is not too high and that you leave yourself several hours to cook, even if you are doing only a rack or two. Attempting to rush this particular cut of meat will not work and the results will be as rough as shoe leather and possibly inedible. Low temperatures and long, slow cooking with indirect heat is the best way to cook rbs of any kind, especially large beef ribs.
You are probably going to have to rotate the ribs at least once during cooking, as th indirect method on a gas grill often means shutting down half of the burners on one side or end of the grill. This can lead to uneven cooking and uneven browning.
Make certain that you do not place any barbecue sauce on the ribs until the last 30 minutes of cooking. If you put it on earlier, you run the risk of the sugary sauce burning.|||I'll leave the recipes to others since I just make it up as I go...but always use presoaked hard wood chips in a foil packet to get a smoky flavor (instead of fake bottled "smoke") ! And if you choose an asian style sauce, using black tea for the smoke packet gives an interesting flavor.
Another hint since I'm here; if you are going to make larger ribs, pre-braising makes them guaranteed tender!|||BROCOLI CASSEROLE
Cooked white rice
1 can cream of mushroom
1 can cream of chicken
1 lb. velveeta cheese
thawed brocoli to your tast lots or light
Pour all into a casserole dish or cake pan
oven 350
mixed when cheese is all melting
bake a little longer to slightley brown the top
GREAT SIDE DISH AT BBQ
NO BAKE CHEESE CAKE
1 bx cream cheese
3/4 cup sugar
1 bowl of whipped cream
mix together till smooth
pour in shell
top with canned cherry pie filling
chill a little while
DONE
just 2 of my families favorites enjoy and have fun|||I cut the ribs into pieces and boil them in water on top of the stove until done.
Remove from water.
Place on the grill and cook just enough to get the grill flavor into the meat.
BBQ with your favorite sauce.
Enjoy|||There is no known recipe.
I would like to have a party in my back yard and i would like to make it a pig roast but the only thing is. my husband doesn't want to dig up our back yard for it. So we were wondering if anyone knew how to make a BBQ pit for above ground. We have heard you can use cender blocks and tin foil. but we aren't to sure. if there is anyone out there that know how please let me know.|||we used a large galvanized tub...new and clean...and filled it with rocks and charcoal. Then we made a spit over it...our pig weighed (dressed) about 45 pounds. The spit was run by battery at first but then we took turns turning while one basted. it was fantastic. Make sure you start really early.|||Google "Cajun Microwave" and you'll find directions for a box cooker to roast a pig in. They are scrumptious!|||cut a large drum in half put your coal inside and put pig on a strong spit over top remember to turn often
is there any good place with BBQ facility for family picnic around new york? Suburbs preferred. We have 2 seniors and 2 children and looking for a nice place to have a family BBQ picnic. any information will be appreciated.|||Ok, in Staten Island, NY...like 7 mins from the verazzano bridge, you can go to midland beach and they have public bbq's, which I recommend bringing your own grills, but this is the place for it. It is a beach area, so you have the sand, the water and lots of other things. There is also a park right next to it. Hope this helps!!!|||1500-acre Blue Mountain...Peekskill, NY
655-acre Alley Pond Winchester Blvd., Queens. Barbecuing area.
My boyfriend is turning 30 and we're throwing a BBQ at our home. However, I getting sick of having beer every time we grill out. Any suggestions on some mixed drinks that would work well with the general BBQ foods?|||I stole these cool ideas from the Food Network site!
Summer Watermelon Situation
8 cups diced watermelon (about 1/2 of a small watermelon), plus slices for garnish
8 ounces lemon vodka, chilled
7 ounces simple syrup, recipe follows
1 (17.5-ounce) can coconut juice
1 lemon
Chill watermelon in the freezer for 30 minutes. Put all the ingredients in a blender and puree until smooth. Finish with a squeeze of fresh lemon. Serve very cold in a chilled glass, and garnish with watermelon or lemon slices.
Long Green Tea
Ice
2 ounces Green Tea Vodka, recipe follows
1/2-ounce freshly squeezed lemon juice
1-ounce orange liqueur (recommended: Cointreau)
1/4-ounce golden rum
2 to 3 teaspoons Simple Syrup, recipe follows
Flowery Ice Cubes, for garnish (optional)
Fill a cocktail shaker with ice. Add Green Tea Vodka, lemon juice, orange liqueur, and Simple Syrup. Cover and shake until mixed and chilled, about 30 seconds. (In general, the drink is ready by the time the shaker mists up.) Strain into a tall glass filled with Flowery Ice Cubes, if using.
Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved.
Green Tea Vodka:
1 cup vodka
2 gunpowder green tea bags or 2 tablespoons loose gunpowder green tea
Place both tea bags into the vodka. Cover, shake, and let steep for 2 hours. Remove and discard the tea bags.
Simple Syrup:
1 cup sugar
1 cup water
Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator for up to 1 month.
Yield: about 1 1/2 cups
Orange Creamezcal
4 small scoops vanilla ice cream, about 2/3 cup
1 ounce mezcal
6 ounces orange soda, chilled
Drop the ice cream scoop into a chilled soda glass. Pour the mescal over the ice cream, and then the orange soda. Serve.|||You can also get some Bacardi Citron Rum & Lemonade. That is a nice drink for summer. You can even make slushies out of it. Report Abuse
|||MARGARITA'S ~cheers~|||For sure a sangr铆a is wonderful. Fruity, cool, refreshing, inexpensive -- and since you make it ahead of time, you can control the potency if you want to! Enjoy!|||Margaritas! They come in easy to use pre-mix and the taste with BBQ will be sublime! You can also buy premade margaritas frozen in a tub that you can scoop out into glasses!
This is your Captain speaking!
CaptWayne|||Sangria, Mojitas, Long Island Iced Tea, Margaritas, Rum Punch
You can just Google these names and get some super recipes.|||LEMONADE!!!! (pink is the BEST)|||You can find a lot of recipes on line for Sangria which is a wine mix drink and very popular at BBQ's.
Wine coolers.
Check out the bottles at your local liquor store for unusual beers and twist off bottles of Smirnoff (apple flavor etc), ales, and you could serve limoncello in little glasses after the food.
Have fun|||PLANTERS PUNCH
2 oz. orange juice
2 oz. pineapple juice
2 oz. lime juice (sweetened)
1 1/4 oz. white rum
1 1/4 oz. amber rum
1 1/4 oz. Myers Jamaican rum (heavy toddy)
1 tsp. grenadine
Mix ingredients and shake. Pour into glass filled with ice. Add 1 tablespoon grenadine and top with 1 1/4 ounces Myers rum.
SANGRIA (SPANISH WINE PUNCH)
2 bottles red wine or dry white wine
1 cup Grand Marnier
juice of 2 lemons
1 lemon, thinly sliced
1 orange, thinly sliced
1 quart seltzer water
Combine all ingredients in large pitcher or punch bowl with ice or chill overnight.
Serve over ice. Garnish with frosty (nearly frozen) fruits and long slivers of fresh orange peel.
Sparkling wine or a champagne may be substituted. Can also be served over a scoop of rainbow or orange sherbet.|||In the heat, I would recommend tonic or soda & either gin or vodka. Make slices of lime, orange and lemon available. Stay away from whisky or other dark liquor. Light rum would be good, too. For summer, the lighter the better. Also consider making cocktails with soju, which is similar to vodka with regard to mixing properties but not as strong so you won't get as drunk and/or full. Hard liquor is often a bit much for afternoon BBQs.|||That beverage is very good with BBQ! :)
Hot Dog On A Stick Muscle Beach Lemonade Clone
Here's a recipe clone of the original Muscle Beach lemonade from Southern California, the lemonade you find at those "Hot Dog on a Stick" restaurants in the mall. It's absolutely fantastic!
Squeeze 6-10 lemons, depending on size, to produce 1 cup of fresh juice. Combine the juice with 7 cups cold water and 1 cup sugar in a two quart pitcher. Stir well to dissolve the sugar. Slice two of the squeezed lemon rind halves into quarters (eight pieces total) and add the rinds to the pitcher. Add ice to the top of the pitcher and chill.
To serve, place a few thin lemon slices in the bottom of a tall glass, fill with ice, then add lemonade. Plan on drinking this lemonade the same day you make it, as it doesn't keep well overnight.|||Mixed drinks plus hot weather are a bad idea. If you're sick of beer and must have alcohol, consider sangria or fruit and wine punch.|||i took it to mean, you were looking for alky-holic drinks. Anyway weve had lots of parties where the ladies dont really go for the beer, i took vodka, sprite and white cranberry or ocean spray mixed juice and make a nice lil drink outta that. Tastes tropicallish. also a favorite is parrot bay and pineapple juice. Yum! the flavored rums are always a hit with jiuce...|||rum & coke
cranberry juice & vokdka
Crown & coke|||You cant ever go wrong with a Margarita! Yummy|||LYNCHBURG LEMONADE
1 PART TENNESSE WHISKEY (JACK DANIELS)
1 PART TRIPLE SEC
1 PART SWEET/SOUR MIX (50/50)
4 PARTS SPRITE
ADD ALL INGRIEDIANTS IN A LARGE CONTAINER AND SERVE OVER ICE|||try tropical drinks or go to www.webtender.com
1. mandorin vodka,peach shnapps, chambord(or black or rasberry liq.), sweet and sour (splash), cran/oj/pinejuice.
long islands or long beach ice teas are good
2.tequila,vodka,rum,gin , triple sec, feel with sweet and sour splash of coke for a L.I. splash of cranb. for a LB
let me know if you want more ideals i have tons
joeymozzer@yahoo.com|||lemongrass+lemon...its a healthy drink and provide a zesty taste to cut the flavor of the BBQ.|||I can't imagine mixed drinks with hot weather. i prefer beer but you can do sweet things like vodka and lemonade or malibu and cranberry juice or pineapple juice,or orange juice and put fresh fruit in them... have fun|||MARGARITAS!!!|||Pina Coladas and Strawberry Daquiris. Margaritas too. Any kind of frozen drink is fun because it is hot outside.|||Margaritas!!!
Mojitos
Jack and coke or seven up|||If you are sick of beer, consider a "Dark and Stormy." It is a combination of ginger beer and rum that you mix individually. Ginger beer stands up to strong BBQ sauce flavors and Kids can just drink the ginger beer alone feel grown up because it's non-alcoholic.|||Mojitos are always a win.
You may want to try some Vodka with lemonade or perhaps whiskey & cranberry juice (sounds bad, but actually tastes OK)
Good luck....|||root beer floats
Do you think it would be in bad taste to let my BF rub suntan lotion on me this afternoon at his family's BBQ? He is really good at it, and I burn so easily.|||As long as he keeps in the realm of good taste. Like just rubbing it on your back, where you can't reach. Then he's just being helpful. His mom would probably have an aneurysm or something if she looked over and your b/f was rubbing it on your thighs or tummy, so do those areas yourself. He could probably get away with putting it on your calves or arms, just not anywhere close to private areas. Between neck and knees is off limits, with the exception of the back.|||You should apply the lotion to all the areas you can reach, which is probably everywhere but your back. If you don't think the two of you it without making spectacles of yourselves, let a female family member apply the lotion.|||As long as it doesn't get tacky like he is feeling you up all over. I would think rubbing your inner thighs up high and around your breast cleavage would be tacky. If it is just your back and shoulders then I say not a problem.|||Not a big deal as long as the other guests aren't super conservative and you aren't too young. Also as long as his sole purpose is to prevent you from burning and not just to rub you, lol.|||I think the suntan lotion sounds great, the family BBQ sounds a drag.
Women's health, you do travel.|||Of *course* it's OK. Geez. What the heck *could* be wrong with it? (... unless you're getting him to rub it under your clothes with your family there)|||Maybe If your A Whore Bag :]
Im Pretty Sure That You are Capable Of Putting on our own Sun Tan Lotion.
But Whateverrrrrr.|||i agree with the guy above me. just be good about it, and you're ok.
I loooove Sweet Baby Ray's BBQ sauce so much that I'm about to start dipping my finger in it! I don't have any meat to make right now, and I've already eaten it with rice cakes, tortilla chips, and lunchmeat turkey. I have no meat in the house and don't feel like going to the store right now, so can you think of anything else that would taste good with BBQ sauce?|||If it is not too spicy then dip your boy friend's sausage in it and savor it.|||Baked potato might be pretty good. I have taken leftover turkey from Thanksgiving and chopped it up and cooked it in a mixture of barbeque sauce and a little water (to soften it up a bit) and made some de-licious sandwiches. Who wants to eat the same old turkey till it's gone? Barbecue makes turkey special.|||saute a tiny amount of onion and green pepper, then toss in two eggs (whisked up first) and sort of scramble them together..
then when serving, either as is, or on a bun or bread.. pour some BBQ sauce over them..
do you have a can of pinto or kidney beans and some hotdogs or sausage.. make some homemade beanie weanies..|||I'm a huge fan of their BBQ sauce too. Oddly enough your question has me thinking maybe pasta would be good w/ it. Maybe some elbow macaroni w/ Parmesan cheese. I would add some sauteed veggies too.
Let me know how it comes out if you try it|||lol, have you tried it with a guy? I would lick it off of your fingers, too.
Get some baloney, and make hot baloney sandwiches with it.
Regards,
Dan|||I love Sweet Baby Ray's. I wrap green beans with bacon and bake them for 40 minutes or so then slather them with Sweet Baby Ray's then bake another 5 or 10 minutes or so. 2D|||One of the top BBQ places in the country sells BBQ spaghetti of course it has meat in it but why not? it would probably even be good on ramen.|||plain potatoe chips, french fries, and grilled cheese with a splash of it inside while its cooking|||Sweet Baby Ray's is so good!! :D Try french fries, potato chips, crackers, cheese (esp. mozzarella sticks).|||carrots and celery|||rice or pasta|||wow|||french fries?
I will be going to a friends bbq and i might be going alone and theres gonna be people i kind of know and people i dont know. now if you were one of the people there what would your thoughts be on someone going there by themself?|||Hey, you'll have friends there so you won't really be alone at all.|||Its awesome cause if ders any goodlooking singles der u can hookup wit them|||It's kool, just have a fun time with your mates and enjoy the food!|||no problem with it. when you go as a couple you usually split up and talk to people any way|||I wouldn't think about it....but if say I were expecting you to bring somebody (as the host say) I'd wonder.
I have two tickets to the same bbq tent at Rodeo from two different companies, but they look totally different. Is this normal or are admission tickets "ticket-like" only? One is a "ticket" the other is a 81/2 x 11 peice of paper that says "you're invited to such and such a tent, food and beverages included, hours, and the cooking team's info" What have your tickets looked like in the past?|||Each vendor has different tickets. Once you get to their tent their is usually an officer with a checkoff list to see if you were actually invited. Or they will only let you in with the vendors issued ticket or invitation.
There is a fee to get into the gates which does not guarantee access to the tents.|||You need a ticket to get in the gates, and then an invite to get in the tent. It sounds like you have both of these... you will need them both to get in!|||Ok there are invitations to the private parties, which are the cook-off teams and sponsers etc, and then there is a gate ticket, you need both if you don't have a gate ticket then you cannot get in and if you do not have an invitation you cannot get into the private parties
I let a friend use my BBQ trailer for 10 years. The friend died this year and his son came and moved the trailer onto his property. I cannot find the registration and the tags on the trailer have weathered so the tags don't clearly display the numbers and DMV can't locate my information without either the registration number or the tag number. Have I lost my trailer to my friend's son?|||If you know where to look, there should be a VIN (vehicle identification number) on an internal part of the trailer that the weather cannot affect. Look at this part and get the VIN. They can use it to look up the tag number and/or registration number.
One of the most interesting cases of this nature was in 1993. Someone rented a truck, put a bomb in it, parked it in a garage under the World Trade Center, and left. After the bomb exploded, the investigators found the VIN number in the wreckage, looked up the registration, went to the rental place, and arrested the bomber when he went to try to get back the deposit on the rental truck.|||He can't register as well, if it is not under his dad name. I would just try to reason with the son and get your trailer back. You can always apply for lost registration.
Ok, I gave in to the sale and bought a bottle of Kraft Original BBQ sauce for a buck. I want to use to get it out of the pantry, but how do I spice it up? What can I add to it?
Thanks.|||a little Worcestershire sauce and some Cayenne pepper|||Apple cider vinegar, lemon juice, catsup, worstershire sauce, grated onion, brown sugar can be added to the BBQ sauce in a saucepan and brought to a boil. Use as much water as needed to make a fine dipping sauce or mix with pulled pork. Use chili powder and cayene pepper to add heat.
1 cup vinegar
juice of 1 lemon
1/3 cup catsup
1 medium onion grated
1/2 cup brown sugar
2 tbs worstershire sauce|||add a few drops of tobasco sauce for spicy, or for sweet add three tablespoons of light brown sugar and one tablespoon of vinegar. you want to make it interesting add one can cube or diced pineapples.|||Peach or apricot puree mixed in gives it a sweet flavor, if spice it up you mean make it hot, use cayenne.|||Add crushed red pepper flakes or hot sauce.|||i like to add honey add a 1/4 cup or to taste.
I had A hard time warming the coals when I was BBQ-ing so How do i heat the up good. ( I don't want to use alcohol)|||if you don't like the taste of lighter fluid (i don't), you can buy a device called a chimney starter. it's a metal cylinder that has a handle. you dump your charcoal in the top and there is a space underneath to place some wadded up newspaper coated with a small bit of vegetable oil. light the paper and it lights your coals. it's the best.|||Charcoal lighter fluid.|||Lighter fluid or an electric charcoal starter.|||My family buys coals with lighter fluid in them from save a lot. You put them all on the grill in a big clump in the center. Then, light them. After about 30-45 minutes the lighter fluid smell will go away. Then, with a stick spread them out. Begin barbecuing after that.|||Take Hank Hill's advice and use propane.
But really, just use lighter fluid.|||I had this problem before. The key is using brand name charcoal and using enough of it. Don't skimp on the amount you use. The more you use, the hotter the coals will be and the longer it will burn. I hate using lighter fluid because I can taste it in the food. Instead, use newspaper in between the coals and light that. Stand back and let it burn a little, then start grilling.|||I use the little white bricks of solid parrafin. Spread them evenly around your charcoal, light up in a nicely ventilated area and come back 30 minutes later with the food you want to grill.|||Make a pile, cover with lighter fluid and ignite. Once the coals are a glowing orange, spread them out.|||Do you always try to make yourself look foolish by cooking up such questions?
I have a gas BBQ and I purchased a new burner last summer. In the last few weeks the flame coming from the burner is huge. The flame comes about 3 inches above the actual grill on high and on the lowest setting it is still coming to about half an inch above the grill. What is causing this and what can I do to fix it?|||If it was working okay prior to the last few weeks it sounds like the little holes along the length of the burner are getting bigger, the metal is deteriorating. This usually happens over time especially with heavy use as the gas and flame eat away at the metal. When you clean the grill are you brushing the burner, if you are this will also contribute to your problem. You do need to clean grease off as that will eat at the metal also but if it is on the burners you need to treat them a little more gently. Do you cover the grill or is it open to the elements, rain/moisture will corrode the burner too.
Unfortunately if this is the case there is no fix, the burner will have to be replaced but before you do that make sure it is installed right and all the connections are snug.
I am having a bbq this weekend for my daughters b-day at the park and I plan on just doing hot dogs and burgers, but what can I serve with them? I don't really like potato salad or mac salad, I figured I could do a fruit salad, maybe some chips...but feel like I missing something. Any suggestions of a good side to serve?|||I somewhat agree with the person who said that your other guests might be expecting the traditional pasta and potato salad to accompany the hot dogs and hamburgers you are making so it might be worth it to have those on hand for your guests despite your dislike... However, in addition to the hot dogs and hamburgers maybe you could have some corn, coleslaw, watermelon, a good green salad and maybe corn bread plus something fun for dessert like a fresh peach cobbler and ice cream cake.
If mayo is the reason you dont like pasta and potato salad there are a few great recipe's out there for both pasta and potato salad that are olive oil based.
Enjoy the party!|||You're going to have to appeal to the masses here...:D....and I'm going to guess that since you don't like eating potato salad or mac salad, you won't enjoy making them either!...so: here's what to do>>>get as many boxes that you need of those "Suddenly Salad"s to make up a pasta salad (little cooking and everything is there for you to complete the salad). Just pick a flavor you think your guests would like best.
Then add some baked beans (easy...they come in cans!) Bring along some chips, pickles, olives
For the fruit...just slice up some watermelon wedges--can bring it there to do it, too. Get a seedless one.|||i like the idea of hot dogs, burgers, and chips and fruit platter. serve the chips and fruit while people are waiting for the hot dogs and burgers to be cook. and then have cake after. get a Frisbee and a ball so people can do stuff. depending on how old your daughter is.|||The sides you don't like are what everyone else is expecting. People don't really care for fruit salad at a BBQ, they are expecting more hearty fare. I would be irritated if there was only fruit salad and chips.|||Cole slaw, pasta salad, baked beans, and the potato and mac for everyone else. My mom made a pea salad, but I've found that I'm the only one who likes it. Jello salad or a fluff?|||mac salad, fresh homefries, baked beans, mac n cheese|||Yeah, you should have something else. How about a pasta salad with fresh veggies in it or baked beans?|||Maybe some pork and beans or ranch style beans
When I use my charcoal bbq, which is a 14.5 inch diameter cooking area, I place tin foil all over the bottom and sides, covering the inside of the bbq. I then proceed to place the grills on and the charcoal on top, my concern is, is it safe, will any chemicals come from the tin foil?|||No you're fine. The foil reflects the heat making your BBQ more efficient. And keeps the drippings from making a mess all over the bottom. That's all.|||yea man its safe|||I see by some of the answers that this is a good and efficient idea. I personally have been doing this for years and have not acquired any problems nor have I heard of any negative results to this method.|||Ya its totally safe as long as you give me some of what your cookin up!!! =)-|||no you can roast veggies in foil while grilling and they are great.Give it a try...|||Yeah, it's safe. What's for dinner?|||well...does it smell bad or make your food taste funny...because if it doesnt i doubt that it is any problem|||It is safe, if you can bake in it sure it wont hurt you..
I'm vegetarian and I would like something that would be easy to bring to a BBQ. I don't even need a recipe, just ideas. Thanks!|||potato salad.
tomato/cucumber/feta cheese salad.
any type of salad...|||Over the weekend I made a side that actually was used as a garnish for the carne asada tacos we had.
It had frozen (thawed) corn, canned black beans, red bell pepper, lime juice, red onion, cilantro, jalapeno, salt and pepper
It looked pretty and tasted really good.
I thought I made too much but between the guests eating it on chips, in the tacos and by itself it was pretty much gone by the end of the night.|||pasta salad--that way if there's nothing else there you have an entree..
i make mine with lots of fresh, raw veggies--grape tomatoes, red onions, green and/or yellow bell peppers, olives and/or pepperoncini if you wanted...
you can make your own dressing or use what i use--roasted red pepper italian or sundried tomato italian--both excellent...
if you wanted (and you're not vegan) you could add cubes of cheddar or pepper jack...
when i was a meat eater i added pepperoni to it...and you could put veg pepperoni if you wanted...|||typical BBQ food:
pasta salad, pot. salad, mac. salad, fruit salad, tossed salad, crudite or fruit tray, corn on the cob (shucked, cleaned & wrapped in foil to just toss on the grill, russet potatoes wrapped in foil to throw on the grill...bring toppings too, veg'n baked beans, cheese & cracker tray, pie, cake/cupcakes, sweet bread, ice cream with fresh fruit and other toppings, mixed fruit or one fruit cobbler/crisp, a pudding pie, etc. etc.
for something a little different:
sweet potato/yam salad, a tray with a bunch of different sandwich stuffings...this is yummy: http://www.grouprecipes.com/11939/chickp鈥?/a> , faux egg & tuna salads (or real egg salad), hummus, falafel, etc. Include some pitas, nice artisan breads, wraps, etc. and veggies like greens, bell peppers, cucumber, grated carrots & beets, and so on, as well as some sauces/dressings/mayo/etc., a gazpacho, tabouleh, bean salad, a tray of different burrito/taco fillings and soft tortillas...|||broccoli casserole! Can't go wrong, and it's always eaten up! It's super easy to make, too! Lg bag of frozen broccoli, sm can of cream of mushroom soup, a can full of milk, and a lg bag of shredded cheddar cheese. Mix all and place in a greased casserole dish. Bake for approx 45 minutes at 350.
For extra flavor, get the cream of mushroom soup that has roasted garlic in it.|||Caesar salad is always a fun, tasty idea. Toss the salad and bring along some dressing and croutons.|||German potato salad (minus the bacon)
Whole wheat pasta salad
Asian cole slaw
Tomato/cucumber/onion salad|||stuffed mushroom
veggie sushi
fruit salad
onion dip|||BBQ eggplant and an assortment of different colour peppers|||Corn with green pepper..
I'm vegetarian and I would like something that would be easy to bring to a BBQ. I don't even need a recipe, just ideas. Thanks!|||potato salad.
tomato/cucumber/feta cheese salad.
any type of salad...|||Over the weekend I made a side that actually was used as a garnish for the carne asada tacos we had.
It had frozen (thawed) corn, canned black beans, red bell pepper, lime juice, red onion, cilantro, jalapeno, salt and pepper
It looked pretty and tasted really good.
I thought I made too much but between the guests eating it on chips, in the tacos and by itself it was pretty much gone by the end of the night.|||pasta salad--that way if there's nothing else there you have an entree..
i make mine with lots of fresh, raw veggies--grape tomatoes, red onions, green and/or yellow bell peppers, olives and/or pepperoncini if you wanted...
you can make your own dressing or use what i use--roasted red pepper italian or sundried tomato italian--both excellent...
if you wanted (and you're not vegan) you could add cubes of cheddar or pepper jack...
when i was a meat eater i added pepperoni to it...and you could put veg pepperoni if you wanted...|||typical BBQ food:
pasta salad, pot. salad, mac. salad, fruit salad, tossed salad, crudite or fruit tray, corn on the cob (shucked, cleaned & wrapped in foil to just toss on the grill, russet potatoes wrapped in foil to throw on the grill...bring toppings too, veg'n baked beans, cheese & cracker tray, pie, cake/cupcakes, sweet bread, ice cream with fresh fruit and other toppings, mixed fruit or one fruit cobbler/crisp, a pudding pie, etc. etc.
for something a little different:
sweet potato/yam salad, a tray with a bunch of different sandwich stuffings...this is yummy: http://www.grouprecipes.com/11939/chickp鈥?/a> , faux egg & tuna salads (or real egg salad), hummus, falafel, etc. Include some pitas, nice artisan breads, wraps, etc. and veggies like greens, bell peppers, cucumber, grated carrots & beets, and so on, as well as some sauces/dressings/mayo/etc., a gazpacho, tabouleh, bean salad, a tray of different burrito/taco fillings and soft tortillas...|||broccoli casserole! Can't go wrong, and it's always eaten up! It's super easy to make, too! Lg bag of frozen broccoli, sm can of cream of mushroom soup, a can full of milk, and a lg bag of shredded cheddar cheese. Mix all and place in a greased casserole dish. Bake for approx 45 minutes at 350.
For extra flavor, get the cream of mushroom soup that has roasted garlic in it.|||Caesar salad is always a fun, tasty idea. Toss the salad and bring along some dressing and croutons.|||German potato salad (minus the bacon)
Whole wheat pasta salad
Asian cole slaw
Tomato/cucumber/onion salad|||stuffed mushroom
veggie sushi
fruit salad
onion dip|||BBQ eggplant and an assortment of different colour peppers|||Corn with green pepper..
Am I allergic to anything in the chips? What are exactly in BBQ flavored chips. This didn't just happen once, almost every time I eat these flavored chips.|||You should check and see if the chips you are buying have msg in them or monosodium glutamate. It is in quite a bit of our food that we buy, especially that which is considered fast and easy to prepare. Many, many people are allergic to MSG and you could be too.|||Probably because they are fried and the Bar-B-Q stuff is all , all, I don't know but it's not bar-b-q sauce, yuck.
One of my American friends is organising a BBQ party on 4th July. I am thinking to bring a present, or should I just bring food or drinks as well? If I was to bring some dessert, what should I bring? What is specific? Apple pie, anything of this sort?
Any suggestions highly appreciated.|||You can either go down the american baking route or bring something very british ! Your friend will probably have a lot of american dishes about so a good old pudding would be lovely.
The strawberries are very nice this year and Wimbledon is kicking about so it would be a nice summery touch.
Strawberries and cream !
OR, bring something from your own country ( Romania isn't it?) or hubby's ( Germany?)
I say Strudel !
STRUDEL !|||I'd bring a dessert. Maybe cookies that are stars and American Flags that are red white and blue. A cake is good, you can get one from a bakery that is decorated.
Just ask, they may ask you to bring extra bags of ice (usually needed), some snacks, maybe some drinks.
You said one of your American friends, maybe you'd like to bring something from your culture, a food that would be eaten for your independence day.|||No gifts, just food or drinks. I'm having a barbeque on the 4th, also. I asked the invitees to bring their favorite dish. It doesn't need to be 'typical American food' like apple pie- Americans eating apple pie is just a stereotype. If you recall, America is made up of many different cultures, which means that our food selections can get pretty interesting at a barbeque.
If you have a favorite dish that you would like to share, take that.|||you can do a flag cake: frost a rectangle cake with vanilla frosting. make a square of blueberries in the upper corner, then make the red stripes out of strawberries.
you can make the cupcake version too: frost with vanilla frosting. cover half the batch with blueberries like on the corner of the rectangle cake, and on the other half, make stripes out of small pieces of strawberry.|||My guess is that there will already be a lot of desserts and such. I'd bring deviled eggs. They're really easy, and everyone loves them. :)
You just boil eggs, split them down the middle (longways) and take out the yolks. Mix the yolks up in a bowl with Mayonnaise and Mustard (and dill pickle relish if you want) and when it's all evenly mixed and tasting good, you spoon it back into the egg whites where the yolks were to begin with. Then you lightly sprinkle Paprika over all of them, and you're done :D|||if you're feeling creative, i'm sure you could find some type of cool looking 4th of july themed dessert with strawberries and blueberries and such-
http://realnobodyslikeus.typepad.com/.a/6a00d8341d65de53ef00e55367afbb8833-320pi
http://www.blisstree.com/sheknowsparties/files/2008/06/img-2089.jpg
or if you don't want to do something like that, everyone always love brownies!!|||I would bring a fruit pizza made to look like an American flag. It's a sugar cookie bottom, then a layer of cheesecake filling spread on top, then you put blueberries and strawberries on top to make it look like a flag|||Talk to your friend having the party, what she may want brought.
A potato salad or macaroni salad, maybe a baked bean dish.
Talk to her, she knows what she needs, and I'm sure she would appreciate the help.|||bring food
here are some suggestions of things that you can bring
potatoe salad
macoroni salad
baked beans
any kind of pie
there's a dessert that's jello mixed with whipped cream that' good
corn|||Deviled eggs, watermelon, macaroni salad, ambrosia salad, jello, or something from your home country as long as it's easy to share and serve and tasty.|||Apple pie is all american, you cannot go wrong with that and it's ok if you buy it.|||you should call and ask what they need
We have a stainless steel bbq grill that stayed outside on a patio and where it has rained on it there is a lot of rust on the top barrel part. Please let me know of anything that we can buy to get rid of the rust.|||Step 1- Gathering The Necessary Items
You will need some common household items on hand when it comes time to clean your barbeque grill.
Brass wire grill brush Steel wool pads, preferably that contains soap already. Mild dish soap Sponge or dishcloth Spray cooking oil Dry baking soda Aluminum foil
Step 2- Brushing Your Grill Off
The first thing that should always be done to your grill is a routine brushing. Using your brass wire grill brush (or other brush suitable to your type of grill) you should brush off all the surfaces. By routinely brushing your barbeque grill, you will prevent any type of buildup. If buildup from food is left to long, it can become increasingly difficult to remove, and can end up causing problems such as rust.
Step 3- Spray Cooking Oil
Once you are sure that your grill is free of all buildup and debris, and that your grill is completely cooled off, you will want to spray it down with a light layer of cooking oil. Spraying it down with cooking oil will prevent your barbeque grill from rusting. It is especially important to make sure you barbeque grill is completely cold, as spraying cooking oil on a hot surface may cause the oil to heat up and ignite, which could be potentially dangerous to you and your barbeque grill.
Step 4- Use Baking Soda and Aluminum Foil on Your Grill Baking soda is a very nice cleaning and polishing agent. Once you have removed any extra debris and buildup, lightly scrubbing your barbeque grill with baking soda will give it that extra shine, similar to the day that you brought it home from the store. This can also be used on handles and knobs to remove any extra buildup tat cannot be taken off with a wire brush.
Aluminum foil can also be used to keep your grill looking nice. Gently rub the aluminum foil on your grill, and you will notice that it removes grim and buildup. This is a cheap and inexpensive way to clean your grill.
Step 5- Clean Your Racks
The racks in your grill are especially important as this is where the food touches when it is cooking. You will have to use the wire brush to remove as much buildup as possible. Once you remove as much as possible, start washing the racks with dish soap. If the racks are really dirty, you may also want to use the steel wool pads. Be sure to completely rinse off all soap and residue before cooking on these racks again.|||Stay away from acids if you can. Try Nevr-Dull. YHou can find it at the auto supply. It's a can full of cotton wadding impregnated with chemical. You may have to work on it with 0000 steel wool first, but the Nev'r-Dull works well but slowly. It's primary use is polishing aluminum aircraft, but it works on stainless steel, too. You can also use "No. 7" brand polishing compound. You may need to go in first with rubbing compound, which is more course and will cut the rust faster in the beginning.|||C.L.R. calcium, lime and rust remover|||Diluted water with muriatic acid.
I just got a grill and have really struggled with grilling BBQ chicken. The sugar in the sauce always seems to cause it to burn, no matter what level heat, or how often I turn it. Anybody have any simple tips? I've tried using thinner sauces like Chiavettas, but don't enjoy the taste as much.|||There is a big difference between barbequing and grilling. BBQ requires closed lid cooking with a low heat fire, while grilling is usually done on an open grill, with a hotter bed of coals. To properly barbeque a chicken, you will want to cook the bird whole, in order to retain moisture. To do this, simply cut the bird in half through the back and lay it open flat. Wash the bird under water and then pat dry with paper towels. Next, rub the bird with oil and then rub seasoning into all surfaces. I like salt, pepper, garlic, and paprika.
In your bbq pit, you should get a fire going and allow it to burn down into a nice bed of coals. You can use charcoal or hard wood or a mixture of both. I like using both. Hardwood is actually quite important for proper smoke flavor. In fact, adding a very small chunk of green hardwood, just before placing the meat in the pit, is a good way to generate a lot of smoky flavor.
Make sure your fire is not hot enough to burn the chicken, but still hot enough to cook. This may take some experimentation for you to learn the correct temperature. I like to have a small amount of coals directly under the bird and the majority of the fire off to the side. You might even want to keep another small fire burning outside the pit, so you can add small amounts of coals if your fire cools down too much.
The secret to cooking an awesome bbq chicken is to let it cook for a long time over a low heat source. I usually cook a chicken for about 3 hours. To keep the skin from drying out while cooking, I like to brush it with italian salad dressing every once in a while during cooking. Don't poke it with a fork when you flip it over....use tongs so you don't puncture the bird and allow juices to run out. Keep your fire very low and smoky and let it cook a long time. Barbeque sauce will burn on your bird, so don't put any on it. If people want sauce on their bbq chicken, then let them put it on the meat on their plate. Don't ruin the whole bird by putting sauce all over it. The smoke flavor from a properly cooked bird will be far more desirable than some sticky old bbq sauce smeared all over it. Good luck....practice will make you a pro!|||grill with oak wood instead of coals
however if you are trying to win a BBQ contest trail and error is your best teacher
Get hints from the pro'shttp://allrecipes.com/recipe/memorial-da鈥?/a>
www.foodnetwork.com
get da cooking|||Use a rub, don't put the bar-b-q sauce on until the last 15-20 minutes.|||Marinate it in a citrus marinade or dry rub ove night. Grill it toward the outside of the grill (not the center) for about 45 minutes (for bone-in pieces). Don't keep turning and turning it. If you have one of those racks that are not directly on the flame, baste your chicken with your bbq sauce and place on the rack for the last 10 minutes. If you don't, then baste wi/ the sauce the last 5 minutes.|||cover the chick in foil bake it till its cooked. Ones you see it's cooked (take a sharp knife and stick it in as far as you can, if no blood runs out, then it's cooked.) as I was saying when it's cooked open it up and grill it for just a few minutes. You'll have succulent juicy chicken with a crispy skin.|||That is a common problem for many. So here is a few simple modifications for you.
1. Cut your chicken into smaller pieces. 1 whole chicken = 2 wings, 4 breast pieces, 2 thighs and 2 drumsticks. Get chickens that weights around 2 - 2.5 lbs each.
2. Make your own marinate with less or no sugar. You can easily compensat for the taste by brushing the cooked pieces with honey just after it comes off the grill.
3. Build your fire in the center of the grill but cook on the outer edge of the grill. This would reduce the intensity of the fire and allow the pieces to cook more slowly.
Good Luck.
I have a small, 5lb., chicken I want to cook in my BBQ-Pit and I lost my cookbook that came with it. Can you help me get a cookbook and how do I cook my chicken?|||If youre using charcal you have to spread arong the pit, nothing in the center of it because it should be around the chicken. The best way is to have the chicken "standing up" in the center and avoid opening the pit. It should take you about two hours to cook your chicken and it would be ok to take a quick peek each hour. When you season..dont sprinkle, make a mixture of salt pepper, garlic( mashed or powder), oil and just a tad of vinegar (balsamic is great). Rub it on the chicken making sure you go under the skin. Yuo can use any excess to baste it every hour.|||I think I found it. I hope this helps.
http://www.crockpot.com/oldmanuals/legac鈥?/a>|||There is some slow cooker information on this site that may help you find what you want.
I am having a bbq fro the 1st time this year. I found that the bbq rack which will hold the meat is rusty. It hasn't been used in 1/2 years. I have cleaned it but it obviously still has rust on the bars. Is this safe to cook meat on for my guests?|||Not really. You can buy a new rack without buying an entirely new grill, at any home store. Places like Home Depot, Walmart or Target should have them in their seasonal department for around $20 or so. Better to replace it. Other wise, you'll need to use foil, and the food won't taste nearly as good.|||Yes it's fine - but if you're worried why not cover it in tin foil?|||yes|||I'm not a doctor but I do BBQ fairly frequently. When I've had rusty racks, I scrub them will steel wool to get rid of the rust and then rub the metal underneath with cooking oil.
Hope this helps.|||Well if it's going to get rust on your food why use it? Go buy a new grill piece for it, or cover it in foil but make sure you cut holes in that.|||No...would YOU eat off of it? Go buy a new rack at a store like Academy or LOWES....OR at a camping/sporting goods store, you can buy disposable racks for campers. They lay right on top of your grill rack. That way the food doesn't touch.|||It will be safe. After all, rust is oxidized iron. I would be more concerned with how the food I cook on it will taste. If the grill rack is that rusty, you may want to find one to replace it. That rust could impart a metallic tang to the food some might not like.|||yes.. if the metal under the rust is bad quality, you can get lead poisoning. i'd say measure the rusty meat rack and go out to find a rack the same size.
I want to make sure I get him the best rub and BBQ sauce that I can find. I have never been to these places but have been to corky's and a few others. What would people recommend for the best dry rub and BBQ sauce out there? He doesn't like overly sweet and prefers a little heat...but not a ton. I usually use Sweet Baby Rays if I am in a pinch.|||I like Stubb's for both dry rubs and BBQ sauce. You can purchase at some grocery stores or online at the following link.
http://www.stubbsbbq.com/|||I personally like Open Pit.|||I like to use Famous Dave BBQ sauce and seasonings.
He has a few Different BBQ sauce ranging from sweet to hot.|||You really won't find any good BBQ places outside of TEXAS. As far as gift pack, what can come close is Stubb's. but better if you make your own. Budweiser has some good ones, also try the tobasco website.|||the best spice rubs I have ever tried come from : thespicehouse.com They are out of Chicago and they make a wide variety of ethnic culture rubs. All are good but the hands down best is the "Back of the Yards" butchers rub. This makes the best ribs in the world. For BBQ sauces I also like Stubbs.
For a Grad party, we have BBQ ckn. Parboil first? Cook raw and turn often, or put in lage tin pans on the grill above the hot coals in a pig roaster and then lightly sear on the grill. How best do I accomplish this? I have 100 leg and thigh pieces, 80 lbs of charcoal for the pig roaster and I need this timed well. What do you suggest?|||i used to cook large banquets for a living and what i would do is boil it first and then put it all in the fridge and cool it all then fire up the bbq and start it out and put a lot bbq sauce and turn it often all you have to do is warm it up and enjoy|||You're correct in thinking you'll need a big grill. Once chicken is done, yes, you should put it in a double aluminum foil roasting pan and cover. Guests can uncover and retrieve the meat from the roaster. Searing the out sides of the chicken will help seal in the juices. Once all sides are seared, allow to cook slowly on the outter edges of the grill for an even heating without too much charring.|||hi there,
parboil the chicken for 10 min. with lots of season in the water, so the meat get the flavor in the meat, than grill it 10 more min, each side , paste during grilling, with a oil, salt, pepper, garlic and sweet paprika mixture, brush the chicken, serve in roaster, enjoy|||If your grill or bbq pit is large enough for one layer of chicken, I would place place raw chicken as far away from the open flame as possible. The thighs will take the longest, so you can either put them on about 10 minutes before the legs if possible. Do not put any bbq sauce on the chicken, as this will burn fast.
After about 30 minutes over low heat, and with the cover on, flip chicken once and put cover back down. Let cook for another 30 minutes.
You can check one of the bigger thighs with an instant thermometer if you want to be sure everything's done. Also, you can brush a thin layer of bbq sauce on the last 10 minutes if you want the added flavor.
Your chicken will be delicious.
Is this only if you eat them very often or will eating ribs and BBQ once in awhile do this as well?|||No, but grilling may be a different story. There are some studies that show eating charred foods may pose a cancer risk (see FSIS link). Grill flare-ups due to high heat and fatty meats/drippings tend to char meats which can be unhealthy. Charring can be avoided by controlling temps/grease when cooking on a grill and by properly trimming fatty meats.
True barbecuing on the other hand is done at a lower temperature that grilling which basically slow-cooks the meat at around 225-300掳F as opposed to the much higher temps used when grilling.
Most ribs will be cooked on a barbecue smoker at the low temps - usually 225-250掳F. Eat on!
Rusty's BBQ Recipes
http://tipsforBBQ.com/Recipes|||Nope it's all politics to try and blast a certain group. Just make sure your ribs are organic (as with all food) and that the charcoal does not fan up onto the food by using aluminum foil. What WILL give you cancer is undercooked food, because it does not burn off the cancerous tumors, worms, eggs, larvae, dirt, flu virus, STD's that the USDA allows in cows for profit|||What?? No! It doesn't matter how often you eat them, it'll never give you cancer (although I wouldn't recommend eating them for every meal - you do need some variety ;)
I'm having a bbq this pm and yesterday I purchased ready made, high quality hamburgers. They come thawed and you can freeze them is you want for a later date. I'm wondering if I should put them in the freezer in order to make them easier to bbq. Mly husband says it doesn't matter but he's not a pro so I thought I'd ask you people for input. thanks. ps. I called the number on the package but of course they don't work today.|||It's a tossup either way. Many recipe websites have recipes for both frozen and thawed patties.
You are probably going to get responses here that conflict with one another but I really think it's a matter of personal preference and convenience.
For myself, I prefer making my hamburgers fresh, but it's important to make the patties firm enough so they don't fall apart on the grill. In that respect the frozen is much easier to work with. I always keep some patties in the freezer just in case guests drop by or I'm hosting something and won't have time to make them that day.
Just make sure they are thoroughly cooked before serving.|||You absolutely do not want to freeze them!|||I would say thawed as if frozen in my opinion you will get uneven cooking and may even burn...|||Do not cook them frozen. You risk having meat that is undercooked and overcooked at the same time.
I don't buy store hamburger meat - I grind my own but I would not freeze the burgers first.|||Well Uhm in the store they have the burgers in the boxes frozen and ya can grill them right from the box so why certainly ya sure can.|||Meat should NOT be grilled cold! Even if it's been in the refrigerator, you need to take it out about 1/2 hr. before grilling......It won't cook correctly if you put cold meat onto a hot grill|||I'd say that you should BBQ them thawed so that they will cook faster. But that's just me. Also, the only reason you should freeze them is to make them at a later date. Not to sound cocky but if ice cream were ment to be eaten warm, it wouldnt come frozen, do you see my point? So i say dont freeze them, just freeze what you dont cook so you can have them later.
I'm doing some fantastic Angus burgers on my charcoal BBQ today.
What's something quick and easy to serve beforehand?|||Deviled eggs or crackers with spreads (peanut butter, cheese, or any kind of spread) ....|||Hey, I normally serve veggie sticks eg: onion, green pepper, cougettes, mushrooms, and drizzle olive oil and bake in the oven or place on the braai. Then serve.
Or I take mini peppers and cut them in half and stuff them with
mince and garlic and sprinkle feta on top and place in the oven.
Everyone always finished the dishes so I guess they enjoy it. Good Luck|||You can serve mini hotdogs, chips and dip, fruit salad.|||cucumbers marinated in chopped jalepenos, lime juice and salt|||deviled eggs|||grilllied shrimp peas salad jello|||you should def put out some kabana cheese and biscuits that is really nice or maybe nachos or cold meat and salad
Saturday, March 3, 2012
I had a bbq and invited my neighbors, my friend who is out of a job soon has a part time job selling insurance. He greets my neighbors and after awhile starts to sell him insurance. I feel it's kind of tacky and embarrassing if my neighbor would think I invited them to a bbq just to sell them something. What do you think?|||While I can appreciate his financial dilemma and the need to make a living, he was wrong to do this to your guests. There is a time and place for everything. I would have pulled him aside and asked him politely to discontinue the behavior. This was a party and people want to relax and have fun at parties, not feel they have been set up to buy.|||i'm not really sure, but I'd say if he just brings it up, its okay, but if he gets pushy about it then that is definately not ok|||very. i've seen people do this at the bar too.
fail!|||Yes very tacky. I would have been mortified.|||That is tacky. Parties are for having fun and socializing, not making business deals.|||Yes, that's pretty tacky.|||Its out right rude.|||Yes, i think it is tacky. Even in this recession there is a time and place for sales.|||gt a make a living somehow. Personally i draw the line at church|||does it matter?|||I would throw him over the back fence into the DUMPSTER.|||Very tacky and a little rude. Though he probably didn't think he was being either.. he may be in a pinch and REALLY need the commission.|||with the bad economy i guess its ok... you got to do what you gotta do to survive. I guess it is kind of tacky...|||You should probably tell your friend in the nicest way possible that it's not a good thing to do at a party. It puts the people at the party in an awkward situation. You can either tell him, or never talk to him again. you choose.|||I agree. Somebody invited me to a party several years ago and tried to sell me Amway. I ate, drank a beer or two and left.|||Yeah, it sounds kind of inappropriate. He could have just told them what he does for a living (when they asked) and given them a business card in case they needed insurance. He should have left it at that and not done a sales pitch!|||tacky and desperate..|||Yes it is! I sell insurance and I would nevre do that. There is a time and place for everything and a BBQ isn't it.|||Yes Its tacky but the poor guy is just trying to earn a living and is desperate and seen your bbq as a great opportunity. He really should have asked you first before embarrassing you or your guests. next time he is invited ask him to leave business at home. that the reason for the bbq is to have everyone have a good time and not feel pressured or under any stress. & that the bbq wasnt about him.|||Extremely tacky. I would tell him so and never invite him over again. I would apologize to your neighbors and assure them that you were not making any commissions but you would have to prove that to me first before I welcomed you as a neighbor. I would never trust you. I imagine your next guests would be used car sales people, attorneys, or financial advisors.|||Tacky! He needs to hold his own BBQ if he wants to do a 'Salesman's Supper'.
He'll likely be friendless as well as jobless if he isn't careful.|||100% wrong for him to do that.|||I agree! At the VERY most, he could have taken some business cards along and, IF anyone asked about his job situation and then shown any interest when he said he was selling insurance, he could have given that person a card so that they could discuss the matter further some other time.
I was just wondering, cause I have to do it and I hate to cook the meat. After doing everything else (pat the burgers, cut the onions and tomatoes and get all the condements ready) I am tired and wish that someone else would bbq the meat.|||When we cook at home, I usually do all the grilling but for some reason when we have people over all the guys macho up around the grill. lol I don't know if that's how it is with everyone else. You should just casually tell your hubby that since he doesn't feel like doing it and you know you'll probably be tired and/or too busy, you'll just ask one of the other husbands to help and then he'll probably just do it himself. ;)|||Some people love to bbq. Just ask someone if they want to take over for you> They will love it.|||At my house, my 15-year-old daughter does it. She has taken a real interest in it, and my husband has never been good at it, ever...ever. I don't blame you for hating having to do everything else plus the grilling. I hated it, too. I sure will miss my daughter when she grows up and goes to college, but for now I get a three year break from that darn grill!|||Only when the guests like good BBQ...|||As long as someone else does all the clean-up, count yourself lucky. If you hate it, or are just sick of it, delegate the job to someone else or don't cook out. I think it's traditionally the man's job, simply because guys have waaayy more experience handling their meat than women do.|||I do the meat, b/c DH sucks at the grill. I usually keep him busy inside slicing onions and tomatoes, forming patties, that sort of thing.
ETS: Unless the guy in the couple we have over is good on the grill. Then I put him in charge of cooking and I man the indoors food activities.|||Men like to BBQ. My husband wouldn't have it any other way. My dad and brother also like to do the BBQing.|||Among my friends its a mixed bag. I BBQ my wife does the side dishes. But I do most of the cooking all the time both in and out. Got a couple of guy pals who always BBQ, another lady friend who won't let her husband near the grill. He gets busy talking & burns everything.
I need 5 gallons of BBQ sauce and they sell it by lbs. How many lbs would I need?|||By the way water weighs 8.34 pounds. 16 oz BBQ sauce = 2.0 pounds 120 oz = 1 gallon. 120/16=7.5*2.0=15 pounds. 5 gallons*15 pounds= 75lbs.|||That would depend on how much a cup of BBQ sauce weighs.
Edit: According to http://www.gourmetsleuth.com 1 cup of catsup = 0.53 pounds. I'm assuming catsup has the same density as BBQ sauce because BBQ is made out of catsup.
9 pounds of BBQ would be 17 cups or a little over 1 gallon. 5 gallons = 80 cups so 5 gallons = 42.4 pounds|||It would be approximately 1 gallon. BBQ sauces vary slightly in what they weigh per gallon based on the content of tomato solids. You should get about 50 lbs. But buy a good one like Sweet Baby Rays or KC Masterpiece and you may be able to use less because they are of a higher quality. |||1 gallon of water equals 8.33 lbs. 1 gallon of gasoline equals 5.8 to 6.5 lbs.
BBQ sauce would be closer to water|||It's about 1 gallon.
Laughing at the guy who said 16 oz of bbq sauce weighs 2 pounds...NO..it weighs 16 oz...1 pound..LOL
I'm going camping in Southern France and Northern Spain next month and I'll be taking a portable BBQ. In the UK I know I can get BBQ charcoal from almost all garages and supermarkets. However, I'm not sure how keen our Eurpoean cousins are on BBQ cooking so I'm wondering if it will be as easy over there. Any thoughts? Thanks!|||You can find it in almost all supermarkets around Europe, and groceries in small villages (Specifically in South France, Italy, Spain, where nice weather invites for BBQ with friends)|||Its available in the same outlets as the uk. Personally i wouldnt bother taking a portable one they sell either disposable ones here or you can but a portable one here. Mast service stations sell charcole/fuel. Pleas remember that Spain especially the countryside is very dry so take care when you finish your cooking to avoid fires ...thanks|||You'll be amazed really. They recently installed electricity and running water in continental Europe too.
But just to be sure you had better take the charcoal, food and booze with you as well as the barbeque. The only meat widely available in France and Spain is Yak. And they don't use tables or chairs there either so take those too. And English mustard.|||Yes. If you look at the small print, you'll probably find that the charcoal you buy in the UK originated in Continental Europe.
We may not be British, but we still have BBQs. Available in Supermarkets, filling stations and at the Campsite shop.
We're really quite civilised here in Europe.
Whitt's is a great BBQ chain in Tennessee. They have a mild vinegar based sauce that I could drink like water and never get enough! It's got to be a pretty simple recipe, but I'm no good at figuring it out. Somebody out there MUST no what it is!|||I don't have THEIR recipe, but I do have a darn good vinegar sauce recipe. It's pretty thin. If you don't get their's, maybe you can try this one.
Jack鈥檚 Old South Competition Vinegar BBQ Sauce
2 cups cider vinegar
3 tablespoons ketchup
2 tablespoons paprika
2 tablespoons brown sugar
4 teaspoons kosher salt
1 tablespoon hot sauce
1 to 2 teaspoons cayenne
1 to 2 teaspoons ground black pepper
Combine all the ingredients in a nonreactive mixing bowl, mixing until the sugar and salt dissolve. Taste for seasoning, adding pepper as needed. Transfer to a clean, sterile jar and refrigerate. Will keep for several months in refrigerator.|||I found this, but I don't know if it's what you wanted:
"Whitt's" Secret Sauce Richard Will's vinegar based sauce. A lot like "Cairo".
* 2 cups cider vinegar
* 1 cup water
* 1 cup catsup
* 1 cup sugar
* 1 teaspoon cayenne pepper
* 1 teaspoon chili powder
* 1 teaspoon black pepper
* 1 teaspoon salt
* 陆 cup cooking oil
Bring all ingredients to a boil stirring constantly, reduce heat and simmer 10 minutes stirring occasionally.
Dissolve 3 tablespoons of cornstarch in 录 cup of cold water and mix into a paste.
Slowly stir cornstarch paste into sauce and simmer to thicken to desired consistency. Makes about 2 quarts.|||"Whitt's" Secret Sauce Richard Will's vinegar based sauce. A lot like "Cairo".
2 cups cider vinegar
1 cup water
1 cup catsup
1 cup sugar
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon black pepper
1 teaspoon salt
陆 cup cooking oil
Bring all ingredients to a boil stirring constantly, reduce heat and simmer 10 minutes stirring occasionally.
Dissolve 3 tablespoons of cornstarch in 录 cup of cold water and mix into a paste.
Slowly stir cornstarch paste into sauce and simmer to thicken to desired consistency. Makes about 2 quarts|||Sounds like the recipes you got are good....but there is a site called Copykat that does have restaurant and prepared food recipes....and if they don't have it you can ask them to get it!
I have a BBQ tomorrow and I don't know anything trendy to wear. I am a free people/ ella moss kind of dresser.|||I just attended one last weekend, same temp. I wore a casual cotton maxi dress, sandals and a big floppy hat. It was well received:) classy AND comfy. You can kick off your shoes, walk in the grass barefoot, and still look great!|||plain sun dress,short
I recently bought a weber gas bbq. 36 hrs later I walk into a store and see the exact same bbq for $600 less than I paid. I have had the bbq for 4 days. Suggestions?|||Buy the cheaper one, then take that, all nice and fresh in its box to the other store as a return, with your original receipt.
As long as the bar code number is the same they will not know the difference.|||If you haven't used the grill or put it together yet, take it back to the store with your receipt in hand. Ask the manager first if he will honor the sale price & issue you either a refund or store credit. If he says no, return the grill for a full refund.
Im watching what i eat and am sick of just olive oil, salt and pepper. Is bbq sauce very unhealthy?? Any other ideas on what i can put on my chicken breasts for dinner??|||no, bbq sauce is a lowfat alternative to other sauces. Just dont' go crazy b/c of the sugar in it.
Other things: lowfat Ranch dressing, buffalo wing orange sauce w/ some blue cheese crumbles on top, salsa, ketchup, pesto, hummus|||They have recipes for homemade bbq sauce for diabetics and whatnot ........ you can either make your own or use some from a bottle..................a little flavor once in a while is a lot better than getting so sick of restrictions that you go back to junk food altogether!|||Check the back of the bottle. All sauces are different. If you used it in moderation it shouldn't be too big of a deal
When you use the olive oil, salt and pepper squeeze a little fresh lemon on it...it'll spice it up a bit|||bbq sauce has a lot of sugar which equates to calories.
It's okay... as long as you don't overload the chicken breast.
Another thing to do is slice the breast and stir-fry with oil, garlic and ginger.|||probably shake and bake better than bbq sauce.
how about lemon pepper
garlic pepper
teriyaki and pineapple
mrs dash salt free
paprika or spicy mix|||if you don't go overboard with it, it should be alright. or you can use the healthier version of bbq sauce...that may work.
Do you like the northern or southern style of fixing BBQ pork?|||I like the Carolina style. The white and spicy kind. I like them all!|||I am from Texas but love both. Pork is so good. Pulled pork is excellent but a good pork shoulder, wrapped in foil and slow cooked over oak is also just fantastic. I don't think that you can pick only one if they are prepared correctly.|||Pulled Pork BBQ sandwich (I use to buy it from a BBQ place here in town but they closed down so now I just make it at home). Not as good but close.|||barq pork sandwich
I have a pretty tasty recipe for slow cooker pulled pork BBQ sandwiches. However, when the meat is done cooking the sauce has a more liquid-y consistency. What can I add to fix this? I'm not sure if more ketchup would be it too tomato-y. Should I add a little store bought sauce?|||Add some Honey or Molasses to your sauce (think Honey BBQ) Molasses is often part of making BBQ as well. Don't add flour though, it will taint the taste of your food, other option is the cornstarch, doesn't add any additional flavor.|||We need details. What is the base of your sauce, a tomato product? I use tomato sauce for mine, and for my uses, it is the right consistency. Using ketchup would make it tomato-y and add more sugar and/ or salt that you might not want. Try tomato sauce or paste. They sell paste in tubes these days.
Meanwhile, a little cornstarch, a little ketchup, some instant mashed potatoes would all work.
a little flour take some of the sauce, put it in a small jar, put in a little flour, shake it, and add it when the sauce is hot slowly and stir would work.|||I'd go with tomato paste or molasses depending on the flavor you're after. Also, you could reduce whatever liquid ingredient you use (like ketchup - it's actually quite runny).
For cornstarch, rub some cornstarch is a little warm water with your finger, then add it in while stirring and let it cook down for a few minutes.|||You can leave it boiling, in low heat for a while, that way the water will evaporate..
You could also add roux: flour + butter. If you use the flour alone, it will make lumps..|||Bring your liquid-y sauce to a boil then add a slurry of cornstarch and cold water to it. It'll bring it around faster than boiling it down.|||No use some flour and water or the liquid mixed together and stir in.
Cook for about 5 minutes, and be ready to repeat if required.|||sugar, honey, or try corn starch mixed with a little water.|||add corn starch, not to much just enough to thicken the sauce.|||you could add some flour and peanut butter.|||flour.
I'm hosting a family bbq soon and my husband's sister in law doesn't eat red meat. As a host, am I obligated to provide an alternative?|||I would just so that everyone is happy. But I don't know if "have" to do it. I think that it is just curtious. :)|||As a host, I'd say yes, you are obligated. You want to make sure that everyone has something that they can eat.|||Screw the vegans. They suck.|||Probably not, but do it anyway. It shows you are a gracious host interested in the enjoyment of your guests. The alternative could cause tension which will make it unbearable for all. Don't make it obvious (like buying only one chicken breast)...do 1/2 and 1/2. Enjoy!|||no, you are not obligated, buy since it is a family gathering, you probabley should|||If you know your guests don't eat red meat, it's is polite, but not obligated. You really should though if you want to be a good host. If you can't, make sure you have plenty of side dishes with variety (and protein! like egg dishes and food with cheese) If you are sticking with burgers and hot dogs and things like that, pick up a package of veggie burgers or turkey hot dogs. Good luck!|||you're not OBLIGATED to provide anything.. but if you want to be a considerate host, buy a pack of veggie dogs or veggie patteis..
at the end of the day, considering they will be cooked on the same grill as the meat - if your sister in law is a hardcore vegetarian she won't want anything to do with your meat grill anyway - and will probably stick to the side dishes..
have salad, pototao salad, etc that are vegan - and then everybody'll be happy~!|||you are not obligated, but to be a good host and to keep your friends and to make everyone comfortable, it may be a good idea.|||Well, you aren't obligated, but it would be the gracious thing to do. Will it kill you to grill some shrimp for her? Or a slab of salmon?|||Not obligated but would be a nice gesture.Like you did think about everyone including her.|||As a host of a BBQ, no you are not obligated to provide an alternative. But, don't you think that your husband would appreciate it?|||If you don't you'll never hear the end of it! Get some chicken, even if it's KFC (purchased the day before).|||Just put out an assortment of salads, fresh fruits, and vegetables.|||No you're not obligated. People go to a BBQ for steaks and hamburgers, not rice cakes and tofu. If it really bugs you, just have a nice salad on the side for the veggie lovers.|||Of course you are. You invited her and you have to cater to ALL of your guests. A BBQ for 20 people is not a good idea if you are on a budget. Why dont you have everyone bring something? I'm assuming they asked if they could.|||If you know she would be there I believe you should accomodate her easily by grilling chicken along with the red meat.|||Ask her if she would mind bringing whatever she would like to have and you would be more than happy to grill or bake it for her. That way you aren't obliged to "guess" what she might want, nor are you obligated to supply 20 people with an alternative.|||I think as long as you have a well assortment of other foods that 1 person will be fine. Alot of salads, fruits and stuff. If there were more than 1 person I would say go ahead and make a fish dish, but dont break your back for just 1 person.|||Just buy a package of chicken breasts for her. To be a good host you take certain aspects into consideration. So, to be nice and a good host, you don't have to buy chicken for everyone. Just the one that doesn't eat red meat.|||since you know she does not eat red meat...do something but it does not have to be enough for all of them...probably just 1/3 of the people will make that choice then cook a little less red meat than you planned|||once you took on the role as "host" you took on the resposibility to cater to your guest needs. It would be appropriate to have red meat and non red meat perhaps a few salads or seafood or some turkey dogs. You should no your guest and can determine how much you are willing to spend.|||No, you are not obligated, but as a gracious hostess it would show a lot of class to offer a non-red meat alternative. Chicken breasts aren't that expensive. If your budget can't stretch to accommodate a variety of grilled dishes consider asking your sister in law to bring her own meat to grill. Better yet, have your husband ask her to do so. Perhaps you could call her and say something like, ("Mary, I hear you do a great grilled marinaded chicken whatever - do you think you could bring some to add to the festivities?) If she declines - buy one breast and prepare it for her. Will do a lot to make you look good and her a pill. :}|||Tell her what you are planning and that if she wants something else to bring it and you'll grill it. For father's day that's what they did at one of my friends. Everyone brought what they wanted to grill and Pop grilled.
What is the best bbq sauce in your opinion? i need the best!!!|||Try Sweet Baby Ray BBQ Sauce. Its the best and you wont go back to anything else. Try the sweet and spicy.|||Actually i make my own. you can too. taste it as you go. you will get it just right to be yummy.
if you are not that adventurous... I suggest.... Emerill's Recipe ...
http://www.foodnetwork.com/recipes/emeri鈥?/a>
Here is the recipe:
Barbecue Sauce:
1 cup apple cider vinegar
1 cup ketchup
3 tablespoons packed dark brown sugar
1 tablespoon yellow mustard
1 tablespoon molasses
1 teaspoon salt
1/2 teaspoon dried crushed red pepper
In a bowl, combine all the ingredients and whisk well to dissolve the sugar. Place in a squeeze bottle and dress the pulled pork sandwiches to taste.
Yield: about 2 cups|||Make your own.... I like this recipe (and so does everyone else that trys it),
This sauce is representative of a western north carolina style sauce, it's pretty tasty, especially if you add the drippings!
1 cup ketchup
1/2 cup cider vinegar
1/3 cup brown sugar
1 tablespoon worchestershire sauce
1 tablespoon rub (I add some cayenne pepper to spice it up a bit)
Opional but v. good: 1/4 cup meat drippings
(whats left in the foil after resting the meat)
Simmer to marry the flavors and thicken as desired.|||I like plain old Kraft Thick n Spicy Brown Sugar BBQ sauce with pulled pork. It's not too fancy or overpowering, doesn't taste like you're trying too hard to impress. And it has a nice consistency, plus it's not expensive!|||Why would you cover up the smokey flavor that took so long to get there with BBQ sauce.
Just do pulled pork and maybe a little slaw on top.|||A4 sauce. I think it's called that.|||for the pulled pork u need the vinegar and pepper base, with no tomato in it
I'm making pulled pork barbeque and need a recipe for quick and easy BBQ sauce. Thanks.|||1 (12 ounce) bottle chili sauce
1/4 cup water (use it to rinse out the bottle)
3 tablespoons cider vinegar
3 tablespoons brown sugar
1 tablespoon mustard
1 teaspoon Worcestershire sauce
1 teaspoon liquid smoke|||yes
1.get clothes on
2, get your car/bus and...
3.go to wal mart
4.bye bbq sause
that should do it|||WELL YOU MAY CALL IT CHEATING ,BUT I TAKE TWO BOTTLES OF BABY RAYS BBQ SAUCE.ONE HONEY AND ONE BROWN SUGAR.THEN I PUT ALL KINDS OF FRUIT JUICE INTO IT.( I BUY CANNED FRUIT AND DRAIN INTO SAUCE.)SUCH AS PEARS, PEACHES ,ANY FRUIT JUICE IN THE HOUSE, THEN I PUT APPLESAUCE INTO IT.MAPLE SYRUP AND HONEY.IT MAY SOUND LIKE A LOT ,BUT I CAN TELL YOU IT WILL WIN HEARTS.WHEN COOKING CHICKEN ,RIBS ETC. SEASON WITH GARLIC SALT AND PEPPER OR WHATEVER YOU USE AND IT BALANCES THE SAUCE PERFECTLY.NOT TOO SWEAT AND NOT TOO SPICY. GOOD LUCK|||1 Bottle of Ketchup
1tsp. Black Pepper
1 Tbl. Chili Powder
3 Dashes of Worcheshire Sauce
3 Dashes of Tobasco
2 tsp. Mustard (Prepared or Powder)
1/4 Cup Sugar
1/2 tsp. Garlic Powder
Mix and Simmer for about a half hour before adding to Pork|||I just made a batch of this a couple weeks ago. It's the best BBQ sauce I have made. Much better than you can buy in a bottle.
1/4 cup vegetable oil
1 cup minced onions
1/2 cup minced green peppers
1 jalapeno pepper, seeded and minced
1 pinch kosher salt
1 pinch black pepper
2 tablespoons minced garlic
1 (28 ounce) can tomato sauce
2 cups ketchup (preferably Heinz)
1 cup water
3/4 cup worcestershire sauce
1/2 cup cider vinegar
1/4 cup lemon juice
1/4 cup molasses
1/4 cup cayenne pepper sauce
1/4 cup spicy brown mustard
3/4 cup dark brown sugar, packed
1 tablespoon chili powder
2 teaspoons fresh coarse ground black pepper
1/2 teaspoon ground allspice
1 tablespoon liquid smoke (optional)
Pour the oil into a large saucepan over medium-high heat.
After oil has heated, add the onions, green peppers, and jalapenos and stir.
Add a pinch of sa1t and pepper and cook until vegetables are soft and onions are golden.
Add the garlic and cook for 1 minute more. Add remaining ingredients except the Liquid Smoke.
Bring to a boil, then lower the heat so the sauce simmers.
Simmer for 10 minutes.
Turn off heat, add the Liquid Smoke and let the sauce cool.
Pour it into a container, cover, and store in the fridge until ready to use.|||1 large bottle ketchup, 1 can of coke or pepsi, 1 cup of brown surgar.|||BBQ Sauce
1/4 cup sodium reduced ketchup
3 Tablespoon cider vinegar
1 Tablespoon ready made white horseradish
1 clove of garlic
1/8 teaspoon dried thyme
1/4 teaspoon pepper
In a small sauce pan combine ketchup, vinegar, horseradish, garlic & thyme mix well bring to a boil over medium-low stirring frequently, until thickened about 5 minutes remove from heat & stir in pepper
I'm making the buffalo and bbq wings for dinner tonight. But them alone doesn't make a meal and I'm trying to think of some side dishes that would go really well with the wings. Any ideas?|||I like french fries and cole slaw, potato salad is good too. Don't forget the bleu cheese dressing and celery stalks to go with the buffalo wings!|||corn bread made with jalapenos and sharp cheese, baked beans, buy a large can and add bacon piece's, onion, brown sugar, dark mustard and bake, a cold salad ( potato, mac, or slaw) and corn on the cob.|||beans potatoes salad|||Potato salad,mac salad, baked beans,chili beans,or cole slaw.I would make it heavy so they will fill up on something other than pure meat.Hope this helps...|||Potato or Pasta Salad
BBQ Baked Beans
Loaded Mashed Potatoes
Cole Slaw
tossed green salad|||Fries or chips, cut up veggies with dip (ranch or bleu cheese!), cole slaw, potato salad, macaroni salad....|||Celery & Bleu Cheese Dressing & Beer
makes a great meal :)|||chips and dip, angel eggs, potatoe salad, celery and carrots with dip|||Pizza and or a salad would be great.|||Potatoe salad, mashed potatoes, corn, mac. and cheese,|||celery and blue cheese dressing. Potato skins. Already unhealthy, may as well go all the way!
I just made it in the crock pot in beef broth, but I'm looking for a better method because all the beef broths I've found contain MSG or yeast extract (msg in disguise) and I'm trying to avoid it. How do you make pulled pork bbq?|||I have put a pork shoulder roast in the slow cooker, added some brown sugar and apple cider vinegar, cooked on low for 7 1/2 hours. I got this recipe from a handout they had at a rest area On I 85 about 15 years ago. I have since had an ex G?F steal it from me or I would post it on one of my sites. About.com has all kinds of southern recipes, including Carolina BBQ
I love lamb, although sometimes it can be kind of "hit and miss".
If its good, tender, flavorful lamb then its a real joy. Some cuts, however, have what I call a barnyard taste.
I love to BBQ and nothing beats charcoal. I'll never use a gas grill again because the flavor just isn't there.
What cuts of lamb should I ask the butcher for? And what are some good recipes?|||For a grill I would definitely go with a bone-in shoulder or loin chop. Try http://australian-lamb.com/lamb/recipes/鈥?/a> for lots of yummy recipes.|||1.
From:
http://www.cooks.com/rec/view/0,1950,149鈥?/a>
"LAMB ON THE GRILL
Marinade lamb for 6 hours or overnight in the following: 1 grated onion 1/4 c. oil Juice of 2 lemons Fresh ground pepper
Cook on the grill."
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2.
Here is another recipe for you:
http://www.cooks.com/rec/doc/0,1827,1541鈥?/a>
|||Rack of lamb is the best but also the most $$$$ .but is money is not the case then cover the bone with foil marinade with mustard thyme rosemery salt and pepper and low fire very simple
I want barbecued chicken wings, but I have never make them before. Yes, I know how to work the grill. However, I don't know how to prepare the wings. I want to use my favorite Kraft barbecue sauce, but I don't know if I need to marinate the wings (they are small party wings) first in something or if I just apply the BBQ sauce when the cook and it will be alright?
Is there anything else I need to do to prep and cook my wings?
Thanks!|||BBQ sauce will burn on the wings because of the sugar so it shouldn't be added till like the last 5- 10 minutes of cooking.
You could season the wings, do like a rub, I have a good recipe, if interested email me and I will post it. Make sure to bring a sauce brush to slather the sauce on|||You don't have to marinate your wings, but since the wings are so small, they do cook and dry out very quickly on the grill. You might like to brine those first by placing them in the refrigerator for about 6 hours covered by a brine solution of a 1/4 cup of salt to 2 quarts of water. This will help them to maintain a bit more moisture and remain Plump and juicy.|||WELL I WOULD MARINATE IN MOJO OR AT YOUR LOCAL GROCERY STORE THEY HAVE A AISLE WITH DIFFRENT MARINADES FO AT LEAST AN HOUR OR 30 MINUTES BEFORE, THEN PUT ON THE GRILL AND ABOUT 5-10 BEFORE CHICKEN IS TOOKEN OF THE GRILL I WILL BRUSH ON THE KRAFT SAUCE.....
ENJOY|||It never hurts to marinate chicken, but personally when I am grilling I don't usually bother.
I just brush a little oil on them to help prevent sticking, and sprinkle with salt and pepper. Then apply sauce as they cook.|||Just my opinion... the only way to cook hot wings is to fry them first and then toss them in some Texas Pete wing sauce.
Bill
Barbecue Recipes - http://www.bbq-book.com
1) Is pork butt and/or pork shoulder a high-fat cut of pork? I've heard pork can be lean, but is that cut especially high in fat?
Is one less fat than the other?
2) Is one better than the other for making bbq pulled pork?
|||Pork butt and pork shoulder are the same thing. It is a very high fat cut of meat, but that is what makes it so tender and flavorful. You can pick off a lot of the fat easily after it is cooked. Pork tenderloin has no fat and does not shred like the butt does. The tenderloin cost about 3 to 4 dollars more per pound than the butt. I always use pork butt for BBQ pulled pork.|||I use pork shoulder. I think the bone in the meat lends to great results. Made one this past Saturday for a family celebration, it was my Mom's birthday. I roasted my pork for 3 1/2 hours at 325 degrees. The pork shoulder was 6 pounds and I trimmed at least 1/2 pound of fat. You just want to leave about 1/2 layer of fat or less. Helps with the flavor and not that harmful to the waist line:-)
Here is my recipe:
http://www.cooking-is-easy-and-fun.com/B鈥?/a>|||I just made bbq pulled pork for dinner last night. I let it simmer in the slow cooker all day. It was sooooo good!! Anyway, I used a pork tenderloin. It worked beautifully. The tenderloin is a better cut of meat and lower in fat.
I think my tenderloin cost me about $7, it was on sale. And could easily feed 4 people. And it DID SHRED!|||pork shoulder is best for making pulled pork
cook it low 250 and long (liek 5-6 hours) in oven so the meat pulls easy with 2 forks
had it once made with pork loin and it was dry! shoulder has the right amount of fat!|||I've always made it with the butt. It is higher in fat than, say, chops but that is why it is so good.
in the past, ive planned two bbq's: 1 back in january at about 4pm, and one back in october starting at 5. ive invited up to 20 people both times yet only 8 people show up. each time ive spent around $100 on food and everything. all i need now is to know how to get people to show up.|||Free Beer and Naked chicks!|||tell them hot chicks will be there.|||When I'm planning a get together, I really love using evite.com. It lets people RSVP so that you know exactly who plans on coming and who can't. It also sends an emailed reminder about one or two days before your event so that they don't forget about it.|||Make sure you have music and invite fun people! Sometimes asking the guests to bring their favorite side helps get them interested, people usually like sharing their specialties. Also helps to lighten your load.|||First off...dont shop for the food until you know who is coming. Email invitations are fine but I would not do it on Myspace. Make sure you include a RSVP date and if you have not heard from some people, pick up the phone and ask.|||Why not call people directly to follow up to their invites? Put them on the spot if they keep blowing you off. And ask why.
For those of your friends who DO consistantly come and follow up, ask them to bring friends of their own. Make it very welcoming. That way, you'll have more guests and meet new people. You can also give guests a little teaser and encourage them to participate- do something a little different like a kareoke machine, a martini making contest, a sand sculpture contest, fireworks, an outdoor movie, a dip swap, etc.
If all else fails, on the day of your party if things look quiet, pack half of everything up and call your local homeless shelter to see if they will take it.|||Give out free grog!|||First off no likes a cold day for a barbecue.The other thing is send out invitations ahead of time with a rsvp.It will give you an idea of how much to prepare.|||ask the people you invite what they would like to eat and drink and suggest that hey can bring food as well. maybe plan some games or other types of activities you think the people coming might like, or ask them for ideas. i think that if they help you plan the whole thing there more likely to show up.|||be sure you must plan everything... if you don't plan, you would waste their time.
hi im going to drive from new york to florida and im really looking for good authentic bbq restaurants within .5 miles of the i95 preferably around the NC,SC, and GA area . But not like the restaurant chains, im talking about the ones from like the early 1900's that they show on like man v food or the travel channel if you happen to know any good places please let me know it would be much appreciated.|||I've heard that NY is actually starting to get heavy into the bbq scene. Maybe you'll find a couple bbq places before you ever leave your home state.
Lucky you...I love carolina bbq.|||Are you taking I-95 all the way? I-40 will get you to Florida, too, but not along the coast. Just asking because some of the good bbq places aren't on the coast.
Lexington had its annual bbq festival in October. Here is info: http://www.barbecuefestival.com/
Also, here is more info about notable bbq places in NC: http://www.ncbbqsociety.com/bbqmap/trail鈥?/a>
I want to make some slammin' BBQ for my husband and his friends this summer. Please share with me your great recipes for BBQ sauce, seasonings according to meat type, or grill tips. Thanks. :)|||the one thing I do is when making ribs...I cook them in the slow cooker first. I start them at about 11am and they are usually ready by about 4. I take them out, and spread them with a krafts bbq sauce, and then I wrap them in tin foil, and let them sit overnight. the next day we take them out for dinner and put them on a grill on low heat for about 30minutes (till they are heated through) they fall off the bone.|||Here is a tip Charcoal rules over gas. Slow and smoky.|||watch the food network this week! or look it up, because Bobby Flay is hosting grill week in the evenings all week! AND i would look up Alton Brown he was doing a bbq special last night.....all the way down to how to cut meat and the marbalization and the direction to cut against....etc...you get the point....good luck!
o and from what i have seen a lot of people like dry rubs......but there are people that like a sauce to....for marination and cooking.
the kabobs will have shrimp,beef,chicken,onion,peppers tomatoes... the question is what is the best kind of beef to cube and has right amount of fat to cook on the bbq. And what would be the best marinade to use. preferably something already made in a bottle. And about how long should they be cooked.. thanks in advance for the help.|||I kebab all summer long....amazingly good food!!!
For the beef or lamb, use a piece of beef tenderloin cut into 1 to 1-1/2" cubes. Put them in a Ziplock bag with 1/2 bottle of Greek Vinaigrette dressing and 1 tsp fresh ground pepper. Grill for 1 - 2 mins on each side. (4-6 mins total)
For chicken, the only marinade you need is a mix of either lemon or lime juice and olive oil (about 1/3 cup each for every 3 chicken breasts). Add in a tsp each of salt and fresh ground pepper. Anything else will just burn away, so this is more than enough seasoning. Your veggies provide the rest of the taste. Grill for 2 - 3 mins on each side (approximately 6 - 8 mins each, depending on thickness).
For shrimp, peel and devein them, then marinade in 1/2 cup of lime juice. Brush with olive oil just before grilling. No salt needed, but a little pepper over the top is fine. Grill for 1 min front and 1 min back or just until pink.
For your tomatoes, the secret is not to slice them. You want to find the smallest Roma tomatoes that you can find. They're larger than cherry tomatoes, smaller than regular tomatoes, and have a very firm flesh. When you skewer them, go through the stem end and out the bottom. Never go side to side.
Your onion should be on the sweet side, such as a Vidalia or yellow onion. Cut the onion into quarters and keep 3 layers together on your skewer. Too thin and they'll just burn up.
Your peppers can be any mix of red, yellow, orange and green. Slice right across the top and right across the bottom (the big curve would be a hindrance). Remove the seeds. Cut into quarters, then each quarter in half until you have approximated the shape of a square.
Regular mushrooms are just fine. Soak them for 20 mins in lemon juice and olive oil.
If you use metal skewers, start and end each with pepper slices. That will help them stay in place on the grill better. Then alternate the onion, meat, tomato, mushroom and more pepper. The goal is generally 3-4 pieces of meat and then any mix of veggies per skewer.
If you use bamboo skewers, you'll need to soak them a good 20-30 mins so that they don't burn up on you. Then skewer the food on. Since they're smaller, your goal is 2 pieces of meat per skewer.
Your coals should be VERY gray. If your grill is gas, you want a medium heat. You're going for a very slow roast. Brush on olive oil (NOT extra virgin, just cold pressed) over the veggies just before putting on the grill. If you put it on too soon, most of it will roll right off.
To serve the beef or chicken, you can eat as is, or serve with steamed pita bread and Greek tzatziki sauce. Or you can can serve with heated corn or flour tortillas and sour cream/salsa.
For the shrimp, eat as is, but don't let people eat from metal skewers.
Your red meats should not be cooked all the way through or they'll be tough. You want them pink inside. Your chicken should be cooked through, and you can check by slicing into a center piece with a knife. Shrimp should be just barely done because it gets tough quickly and will keep cooking even after it's off the grill.
Hope this helps. Have fun!|||at my house|||Marinate in Italian Dressing
Chicken needs to be cooked to an internal temp of 160*F.
Flat pieces are easier to cook than cubes-4 minutes each side on high heat.
Beef should be 140*F for medium- If cubes 2 minutes on each side over high heat then move to a cooler spot on the grill to finish cooking.
If flat strips 3 minutes on each side.
I like to use stew meat, fillet or top round
Shrimp will only need 2-3 minutes on each side so put them on last. You can also marinate in old bay and olive oil.
Cook the veggies on separate kabobs.
If using a gas grill put some wood chips wrapped in foil above the burner for a smokey taste.|||I think that top sirloin or any thick, steak meat would be great. Also, a really easy -no bottle- marinade is olive oil, garlic, salt, pepper, and soy sauce all mixed together. Leave the meat and veggies in it for a while, then put them on the sticks.|||The shirmp and vegies are going to cook faster than the beef. I separate the ingredients and start the beef first, on a skewer of their own, then the onions and peppers, shrimp and tomatoes last. All ingredients are on their own separate skewers, this makes it easier to cook as you can put them on at different times. IF the shrimp is not pre-cooked (already pink) then they will have to stay on the BBQ until they are done which would take a little longer. I marinate my meat in Italian dressing with with added garlic powder - not salt. You can also brush on the italian dressing onto your vegetables while they are cooking.
Im trying to make bbq sandwiches and i want to cook the pork butt in just a regular bbq pit to get that smoke flavor. How would i do this and do i need to use wood chips and charcoal? THANKS!|||It takes a long, long time to cook pork butt to that degree of tenderness. Possibly as much as ten hours. You can do it on a BBQ, but the heat should be indirect. Put the pork on one end and the charcoal on the other end. Provide plenty of wood chips for the first three to four hours; after that, the smoke won't penetrate the meat any more, and you will be wasting wood chips. Maintain the temperature inside the Q at 225- to 250-degrees, and buy lots of beer to drink while you are waiting...and waiting...
Another option is to use the BBQ for the smoking phase of the operation, then switch to a 250-degree ride in the oven to finish it off. A slow cooker (electric roasting pan, crock pot etc.) would be even better. Provide a little moisture to keep the pork hydrated while it finishes.|||it comes out better cooked in a slow cooker/crock pot all day
I am making a bbq and decided to make salad. I am planning to put it in an aluminum tray. Question: how long can I leave it outside before it goes bad? Does it go bad since there is a cover for it? Should I put it in ice instead?|||Place Damp Paper towels over greens w/ a few ice cubes around the top . Or if you can use a Stainless Steel Salad Bowl & put the towel covered bowl inside a larger bowl of Ice Water
Obviously pasta salads, potato salads, coleslaw - and various veggies, but what are some other side dishes that are good to make whilst enjoying a great day outdoors with a bbq.|||I always have to make deviled eggs, but a really good (very simple) recipe was given to me by a friend of mine. I made it for the 4th of July & everyone loved it! It's very light & refreshing.
Summer Salad:
Equal amounts of sliced & quartered cucumbers & tomatoes. Add some finely sliced sweet onions. Salt & pepper to taste. Add Creamy Italian dressing & stir. Refrigerate before serving.|||Four bean salad
2 cups each: Green beans, wax beans, kidney beans and butter beans.
1 medium onion thinly sliced and diced
3/4 each: red and green peppers, thinly sliced and diced
Dressing:
1/2 cup sugar
1/3 cup canola oil
1/2 cup vinegar
1/2 tsp dry mustard
Combine dressing ingredients an stir till well blended and smooth. Add beans and onions and peppers and mix well.
Place in fridge and let sit 6-8 hours before serving.|||My mom always makes this amazing dessert that is AMAZING for summer outings!
She gets raspberry and lime sherbet and chocolate chips.
Get twice as much raspberry than lime, then mix the raspberry with the chocolate chips. Take a large bowl and line it with plastic wrap. Soften the lime sherbet and line the bowl/wrap with it so it creates a kind of shell along the bowl (about an inch thick or so). Then fill the shell with the raspberry/chocolate chip mixture. Freeze it until it is hard. It looks like a watermelon! It's just better!
The plastic wrap will allow you to take it out if you want, you can slice it just like a watermelon. But I do suggest using a spoon instead of just your hands. It's always a big hit because it is so unique and colorful!|||These are so good....Watermelon-Tomato skewers. I made these for a bbq party and they were a hit. You can keep them as skewers for an appetizer or throw everything together in a bowl to make a side salad. So yummy!!! Sounds a bit unusual but the flavors just meld so well together. p.s. I did not boil the tomatoes as the recipe suggests. I just used grape tomatoes and cut them in half.
http://www.foodnetwork.com/food/recipes/鈥?/a>|||deviled eggs, collared greens, green beans with new potatoes, baked beans, creamed corn, corn on the cob, and tomato and cucumber salad.|||i love to take spiral tri colored pasta cook it throw in favorite veg cut up in bite size pieses and i also add black olives from time to time toss in zesty itallian dressing and let marrinate until time to eat|||A cold fresh vegetable plate with a sour cream dip, fresh fruit salad, baked potatoes or corn in foil, taco chips and salsa.|||How about fruit kebabs?|||I'm form New Orleans and we don't have a BBQ without bbq pork-n-beans. Oh yea CRAWFISH! and tons of It. Have a nice time!!!
I love BBQ sauce. And I hated only having to eat it on chicken, ribs, etc. So I was just wondering if it was a bad thing to drink it.|||I wouldn't drink it tbh. Why not try it with fries or something different.|||Have some and test it. You can read the label to see if there is much junk.|||Do not drink it straight from the bottle! Use a glass, others may want some without your spit on the bottle.|||Yes. it does somthing to ur body
Doing a bbq today so i can use that, what can i do with a pineapple other than eat it fresh?|||grilled pineapple is the bomb! peel the pineapple then cut it in half and remove the hard core. then slice it into long wedges or 1/2" thick slices, put it on skewers and grill 4 to 5 minutes each side. YUM!|||Chop it up into bite-size pieces and add to kebabs.
Slice it and serve with ice cream
Make fresh pina coladas
***Fresh Pina Colada***
Makes 8 proximately
3 cups finely chopped fresh pineapple
2 1/2 cups coconut flavored rum such as Malibu
2 cups coconut milk
4 to 8 tablespoons lime juice (optional, depending on taste)
4 to 8 tablespoons sugar (optional, depending on taste)
48 ice cubes
pineapple wedges, lime slices, and/or other fruit for garnish.
Paper umbrellas and colorful straws
In a blender, combine chopped pineapple, rum, coconut milk, lime juice and sugar. Blend briefly to partially puree pineapple. Add six ice cubes and blend on high until smooth and frothy. Pour into tall glass, garnish and serve immediately.
Hope this is what you were looking for. Have fun and enjoy!|||Grilled pineapple is just awesome.
You could put it on a sweyar with some terriyaki marinate chicken, some pineplle and onions and/or bell pepper.
Or just sliced into rounds, you can brush with a little oil if you choose but not olive oil Use veggie oil or even if you ahve cocnut oil it would be awesome. Grill and let it caramilize just a bit. It then become like a grilled candy and is sooo good.
Sometimes it's good plain, on the side with meats, dipped in a yummy fruit dip , or even as someone else suggested as a topping for ice cream.|||Cut it up and serve it with a dip! : )
DIP FOR FRESH PINEAPPLE AND
STRAWBERRIES
1 pkg. instant vanilla pudding
6 oz. can frozen orange juice
1 c. sour cream
Mix together dry pudding mix and thawed orange juice. Add sour cream, may add more sour cream to increase amount of dip. Cut fresh pineapple in half. Cube pineapple and add fresh strawberries. Serve with dip.|||grill it! slice it into circles and brush them with a little olive or vegetable oil. grill them for a few minutes on each side or until they have developed some nice grill marks. serve it with ice cream for a fun dessert.|||ha
dont tempt me to answer
I want BBQ but without flesh.|||i highly recommend actual meat but failing that tofu would do nicely. I've tried a tofu pulled bbq before at a friends house (they sell it in whole foods) and while i definitely prefer the real thing it wasn't too bad.|||maybe a large portobello mushroom for the fake meat. make a cole slaw for the condiment.
ok found a link to a vegan pulled "pork" recipe with seitan.|||Tofu??? I didn't know a normal vegetarian would eat that type of thing.|||Seitan. Veganomicon has this phenomenal BBQ seitan sandwich with coleslaw recipe. http://books.google.com/books?id=tjN8uJE鈥?/a>
If you've never made seitan before, it's pretty easy. I like this recipe: http://books.google.com/books?id=tjN8uJE鈥?/a>
If you can't get ahold of vital wheat gluten, this recipe will work, but will take more time: http://books.google.com/books?id=DX8oB9Q鈥?/a>
Hope that helps!|||Have you tried Boco burgers? They are a vegetable product|||get HUGE portobellos.
Marinate in soysauce and oil-- smear them all over.
Heat garlic on the griddle and saute it in oil and put the mushroom on that, portobellos are realyl good on BBQ, and you can stuff them with pine nuts, chopped green onion and goat cheese, soooo much goodness.
BUT if it was me today I would get some baked tofu- not the kellified kind in the supermarket, go to a good thai supermakret and but some of that chewy meaty baked tofu and use that stuff like steak!
Or use aubergine and thick slices of that, smeared in sweet and sour sauce,
thick slices of courgette,
seitan,
any of the vegetain burgers-
make your own burgers- cook lentils, chickpeas, rice, and smush into patties with sysauce, rice vinegar, sweetcorn and fresh green peas, then add white pepper, garlic and miso paste into the mix and make the patties really really good- can dredge them through egg then flour to get crispy coating.
Miso paste is very useful for veg patties....love that stuff.|||try using a meat substitute on your BBQ for example Quorn sausages, and burgers
or you could just simply have skewers with peppers and mushrooms on :) hope i helped
Any unique recipes and/or tips for BBQ.|||You should get some really good suggestions from this barbecue menu:
http://www.gourmet-food-revolution.com/b鈥?/a>|||Sweet baby rays... It pre-made but delicious.....MmMmMm!!!|||Slow cook Boston Butts on a BBQ grill using the indirect heat method. Rub meat with Everglades Seasoning prior to putting on grill. Cooking time will vary from 4 to 6 hours depending on the grill your using. Pull pork apart while hot, it's easier to get the fat out this way. Add your favorite sauce upon serving. This is the way we cook it at our BBQ restaurant. It's an award winning recipe.|||take any piece of steak, soak it in a little bit of balsamic vinegar, then put a real good rub on it - like Montreal Steak Seasoning.
cut up potatoes with some onions and put them in a dispisable aluminum pan, season with salt and pepper, put a little butter or oil on them. cover tightly with aluminum foil and place them on the grill...shaking them often till the pan feels lighter.
slice thick slices of vidalia onions (peeled of course) and drizzle them with olive oil and sea salt. cook them on the top rack while you are cooking the other things....turning them only once. when you bring them in, drizzle a very little amount of balsamic vinegar on them.
Dessert: take a banana, slice it with the peel still on, but don't cut all the way thru. open the banana at the cut, place a few mini marshmallows and chocolate chips and seal up with aluminum foil. make sure to keep the banana upright so the insides don't fall out. turn your grill off and leave them on until you are done with dinner. take them off, eat them with a spoon.
Delicious!|||I make chicken and dip them in a mixture of mayo/famous daves texas pit (campfire sauce and then grill them up and they are delish.
I'm having a BBQ on Sunday for my birthday and have about 14 people coming. How many pounds of beef should I buy, and for chicken? How much vegetables (green/red peppers, onions, etc). Any other suggestions on what I should have is MORE THAN WELCOME! Thanks!!|||Okay the American Culinary Foundation (ACF) has a set of guidelines for portion sizes. It states 6 oz of protein (meat), 4 oz of vegetbles and 4 oz of starch.
HOWEVER
it is a BBQ, so I would go with 8 oz of protein, 6 oz of veggies and 4 oz of starch, so that breaks down for you like this
Meat for 14ppl - 7#
Veggies - 5.25#
Starch - 3.5#|||Happy B-Day. If serving both beef and chicken and then you asked about peppers and onions, sounds like you are planning on kabobs?? Very easy to make and fun. You could marinade the meats - 8 boneless chicken breast and 4 pounds boneless Top Sirloin cut into 1 1/2 inch cubes - cut veggies (green peppers, red peppers, onions, mushrooms) into 1 1/2 - 2 inch pieces.
Have your friends build their own kabob and head to the grill.
Chicken Marinade: Tequila Lime
1/4 cup tequila
1/2 cup olive oil
1 teaspoon red pepper flakes
Juice of 1 lime
Salt & Pepper
Season chicken with salt & pepper, add ingredients to plastic bag, add cubed chicken and marinade 1 hour.
Steak Bites with Red Wine & Balsamic Vinegars
4 pounds Top Sirloin - Cubed
1/2 cup Bourbon
1/4 cup red wine vinegar
2 tbs balsamic vinegar
1/4 cup olive oil
Seasonings:
1 tsp onion powder
1 tsp garlic powder
1/2 - 1 tsp cayanne pepper
1/2 tsp paprika
1 tsp salt
1 tsp pepper
Place ingredients in plastic bag, marinade 2 - 4 hours.
I would serve quacamole, salsa, & chips, and a few other munchies prior to grilling the meat. A little ptoato salad with dinner would probably round out your meal.
Cake for dessert. Have fun.|||well i manage a bbq restaurant and we as a rule of thumb say 1/2 lb of meat per person if your serving it as a dinner...or a 1/4 lb for sandwiches...mainly because you would normally have potato salad....cole slaw...beans....bread.....and a dessert.... so 7lbs of meat plus maybe an extra pound or 2 to be on the safe side.....2 lbs per person seems a little heavy but it depends on who your serving...if it's the front line for the Chicago Bears...i'd say 2 lbs!!!!!!!|||well are we talking all guys? if we are then I would do about 2lbs of beef a person and for chicken if it is boneless a pound a person. I f you are doing chicken breast with bone I would do about 20 ... for the veggies I dont know I always do that part by looking at what it looks like after it is cut up ..|||0.5 lbs. of beef and chicken per person I don't think would be out of the question. If your good with the "Q" you should plan for seconds.
Potato salad and baked beans would be easy sides.|||A fairly safe rule of thumb is to allow 2lbs per person. Have several salads such as potato, macaroni, tossed green salads and a nice variety of dressings from which to choose.|||i think 1 lb per person is enough for both meat and chicken ...so if you have 14 people, get 7 lbs meat and 7 lbs chicken
(or 10 lbs meat and 4 chicken, if people like meat better)|||2lbs per person is WAY too much!! Try 2lbs for every 3 people, and then add one or two extra pounds just to be safe. For your bbq, you'd need a total of 10-11 lbs.|||7 lbs|||ribs potatoes salad slaw ham|||hmmm if there fat.....i recommend 500lbs
thin......3lbs
I am planning on buying a BBQ pit for my fiance' for Christmas and I am looking for some good BBQ rubs and spices. If anyone knows of some good BBQ grilling cookbooks or other different grilling accessories that would also be helpful. Thanks.|||Don't know where you're located, but Cost Plus World Market is a great place to get rubs & marinades at a resonable price. I like the Tulocay's Made In Napa Valley products, but the selection at the store is almost overwhelming.
Also, it may be only available in the summer, but Bed Bath & Beyond carries Steve Raichlen's BBQ products. The Island Spice Rub is fantastic (my husband's fave), but Mr. Raichlen is definitely a guy who knows his Q, so you probably can't go wrong with any of them.
Also, the Spice House has terrific boxed sets available by mail at very reasonable prices (comparable to grocery store prices, but much better quality). They make their own blends.
As for grilling cookbooks, I'd recommend Cooks Illustrated's "The Best Recipe: Grilling & BBQ" or their "Guide to Grilling & BBQ." The instructions are easy to follow, the techniques are carefully illustrated, and each recipe is exhaustively tested before it makes it into print. I've never had one of their recipes fail on me.
Grilling accessories? The two things I couldn't live without are my silicone tongs and instant-read thermometer. If your grill has wire grates, then I'd also recommend a grilling grid, so that smaller foods aren't as likely to fall through.|||Go to Bobby Flays website or buy his cookbooks, or search his recipes on food network.|||Kansas City Style BBQ Rub Seasoning
It ain't BBQ if it ain't been rubbed down with Kansas City Style BBQ Rub Seasoning.
Ingredients:
1 tablespoon salt
2 tablespoons sugar
1 tablespoon ground cumin
1 tablespoon cracked peppercorns
1 tablespoon chili powder, ancho is my favorite
2 tablespoons paprika
Preparation:
Combine all ingredients and rub onto your meat of choice. Fire up the smoker and slow cook until tender. Serve with a bodacious, sweat buildin' BBQ style sauce on the side.
Asian Rub
Ingredients:
2 tablespoons sesame seeds, toasted
2 teaspoons ground turmeric
1 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
Preparation:
Combine and store in an airtight container
Hot and Spicy Rub
Ingredients:
2 tablespoons peppercorns, cracked
2 tablespoons grated Parmesan cheese
2 teaspoons dried basil
2 teaspoons dried rosemary leaves
2 teaspoons dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon salt
Preparation:
Combine and store in an airtight container.
Greek Island Rub
This one is good on roasted potatoes too!
Ingredients:
2 tablespoons fennel seeds, crushed
1 tablespoon freeze-dried chives
1 tablespoon mustard seeds, crushed
1 teaspoon lemon pepper
1/4 teaspoon garlic powder
1/4 teaspoon salt
Preparation:
Combine and store in an airtight container.
Orange and Soy Sauce Marinade
Adds an Asian flavor to any type bird or flank steak.
Ingredients:
3/4 cup orange juice
1/4 cup rice vinegar
3 tablespoons soy sauce
2 tablespoons peanut oil
2 tablespoons ginger root, chopped
3 cloves garlic, sliced
2 green onions, sliced
2 tablespoons fresh cilantro, chopped
Preparation:
Combine all ingredients in a bowl and whisk briskly. Store in the refrigerator in a glass jar.
--------------------------------------鈥?br>
Fajita Marinade
Ingredients:
1/2 cup soy sauce
1/4 teaspoon peppercorns, crushed
1/4 teaspoon garlic powder
Preparation:
Combine all ingredients and whisk until blended. How simple is that!
Vinaigrettes:
Cilantro Lime Vinaigrette
This one is good for a salad or to marinate a nice piece of swordfish or salmon.
Ingredients:
1/2 cup olive oil
1/2 cup peanut oil
1 lime, juiced with pulp
1/4 cup lime juice
1 1/4 teaspoons green peppercorns, crushed
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin, ground
2 tablespoons fresh cilantro, chopped
Preparation:
Combine all ingredients in a small bowl and whisk. Store in a glass jar in the refrigerator. If using as a marinade, allow to warm to room temperature.
--------------------------------------鈥?br>
Basic Balsamic Vinaigrette
Adding your favorite herb, spice or vegetables can enhance this delightful recipe. Tarragon, cilantro, cracked green peppercorns, minced onion or chopped roasted red pepper would all be just perfect!
Ingredients:
3/4 cup olive oil
1 clove garlic, minced
2 tablespoons balsamic vinegar
1 tablespoon rice vinegar
salt and pepper, to taste
Preparation:
Combine ingredients in a non-reactive bowl and whisk briskly. Drizzle over mixed salad greens.
Store unused vinaigrette in a glass container under refrigeration. Allow to come up to room temperature slightly before use after refrigeration.|||go to traeger .com
they have THE BEST rubs EVER my personal favorite is the salmon rub mixed with a little of the sweet rub.
these are a bit pricey but worth it
Yes my husband is a genius. After our last BBQ, I noticed the siding is all warped. The grill was probably 2-3 feet away. The peices don't fit together right anymore. I assume there will be water damage if we just leave it that way. I hate the siding anyway, but we don't have tons of money to replace it with hardiplank.
Should we replace just the melted lengths of siding with something similar?
It is in our backyard, so we could possibly redo the whole wall in something different. Is there any easy, cheap, maybe even environmentally friendly solution?|||You should replace it with the same color which you can buy by the piece at lowes or home depot|||No you will have to replace the parts that are damaged|||re heat siding with biger grill and tap with hammer|||Not too smart. Now you will have to replace all the damaged area with new siding. No way around it!!!!!|||You can replace the pieces but good luck getting a perfect color match.
Lay off your husband lady. You sound like my wife. Jeesh.|||Replace it...... with vinyl......that is the very least expensive way.
Brick is nicer, but you need footins for it.|||Replace the siding with new siding. If you can't find the matching color, match the texture. Take a sample to a paint store and match the color. Buy top quality exterior paint in same finish as the siding (ie: semi gloss, satin) and prime with primer for vinyl siding and paint.
I have a built-in FireMagic Regal II bbq. The thing is rather large and it's all stainless steel. To clean the hood, I typically use furniture spray (it's oil based and actually works well). The front of the hood doesn't get too many stains.
However, the front plate (w/controls) has black grease drips. I can easily remove the front plate if necessary. The furnuture polish doesn't work well on that for removing stains, etc.
I need suggestions for making that front plate super shiny w/out using an abrasive. I live in Southern Californial. Thanks.|||EASY OFF OVEN CLEANER|||i would suggest any stainless steel cleaner that can be found at your local wal mart or target store.
if you have alot of grease on the stainless i would recommend metal wax which is used usually in a commercial setting. metal wax works great on grease and has a pleasant aroma to it unlike other common stainless cleaners.|||Try Simple Green to clean up the grease. It works wonders. Then just shine as usual. The previous poster's suggestion of Easy Off Oven Cleaner would work well too, but try not to get it on any plastic.
Good Luck!|||I use vinegar to clean mine. Just make sure you rinse well. Non toxic (nice around cooking areas) and easy on you and the environment, and you probably have it in your cupboard right now...|||Any appliance parts distributor will have stainless steel cleaner. The spray stuff with mineral oil works the best. I have even removed fence stain from my stainless steel grill with it. Here is a link if you can't find it locally:
http://www.apwagner.com/scripts/realtime.live/InvLookup/PFdisp-part.p?prod=5304433275|||I actually am a manager at Wal-Mart and I know my Wal-Mart in the Garden center carries BBQ cleaning supplies for stainless as well. It actually works wonders. I would check with them.
My oven has a "speed cook" button..basically turns on a fan. Is it ok to use this for cooking/braising BBQ ribs in the oven?|||No, you should never speed cook ribs. The meat will be tough, chewy, and flavorless. For best results, you should always cook ribs on low heat for a longer amount of time whether in an oven or on a grill.
Since ribs shouldn't be rushed, I would advise you to season them with a good dry rub, wrap them in saran wrap or foil, and put them in the fridge to sit overnight. Then tomorrow you can throw them in the oven and let them cook for a few hours on low heat until the bone is white and meat looks tender and loose.
Good luck!|||braising ribs in the oven implies you're cooking the ribs in a pot...
I don't know if it will help. The fan just makes sure the heat is circulating thoughout the oven - Convection, but if you're cooking in the pot the hot air is blocked and whatever is in the pot still boils at 212F (100C).
Whats a good recipes to cook Mackerel or fish on a bbq grill?|||We BarBq salmon frequently
Take a whole fish (if you can afford it)
Place slices of lemon, onion, some salt and pepper
and some fresh dill in the center of the fish.
Wrap in aluminum foil and place on grill
check after 10-15 minutes
cooking time depends on the thickness
of the fish|||Tastes great. Use juice of a lemon if you're leary of a "fishy" taste.
It will probably taste like charcoal if it falls through the grill. I use a wire fish holder or aluminum foil to prevent this mishap.|||Hello LyL, this is Ammo.
I do mac and salmon all the time (just about) Its really fun when you get into it. What I have been working with latly is the norwegen Mac. I get it flash frozen. Thats how its done at sea.After cleaning them I slice them down so they will lay out flat on the grill. I then take 3 ingerdients to make them taste really good. What I have discovered is ginger powder, grandulated garlic and Celtic salt. The last ingerdient is very important. Celtic Salt. You must use this because it is true saltand not the poisionous trash that is in everything out here today. Celtic salt has all the minerals in it your body needs. You can get it at health food stores but don't be decieved into buying sea salt because thats messed with too. The Celtic is the way to go.
Anyway I get a small bowl and mix 1 cup of salt, 1 table spoon of the Ginger and 1.5 tablespoons granulated garlic. I put the mixture on the inside meat of the fish. Never too much though. When I run my grill heat I usually keep it at medium. I will then put my fish on the grill wight away skin side down first. Allowing at least 8 mn on that side. I check it and look at the meaty side to see how its doing. i will turn them over and then let it cook on the inside and the seasonings go into the fish. I rotate them close to a 5 mn. interval because the fish is an oily one and the flame comes up from time to time. I keep a spray bottle on hand. It should take about 15 mn between batches. For my family, I usually go through a case a weekend which is about 20 or so fish. Ill tell you this, when you get it down to a science its good eats.
Hope this helps, Regards, Ammoconfidential|||if you are bbq'ing fish use a fattier fish like salmon or mackeral, dont use a lean fish like halibut or trout unless you have it in a pouch of some sort putting it directly on the bbbq it will just make a mess. Fresh herbs, oil, and citrus marinade. Capers also work very well, a nice crust is also quite tasty.|||mackeral has the worst smell of any fish when you cook it so grilling OUTDOORS is probably the best choice|||Super, just do it.|||fantastic!!! especially oily fishes... no fishy smell and plattable. Grilled & not oily, my favourite way to cook fish.Try Japanese Saba Shio.|||any fish on a bbq grill tastes wonderful and it is personal choice what seasonings you use. try www.bbqfish|||Unfortunately, it still tastes like fish.|||it tastes great! straight on the bbq & baste with butter or olive oil, turn as necessary depending on size. alternatevely, wrap in foil % turn once baste in its own juice.
Wednesday, February 29, 2012
Does anyone have the recipe for BBQ sauce that you make with grape jelly? I want to make it and put it over the bag of frozen cooked meat balls you buy at the store. I want to make them in the crock pot and take them to a Christmas party.|||Simple Grape Jelly and Chili Sauce|||Ghetto grape Jelly BarBeQue sauce
ingredient:
Grape jelly
white vinegar
ketchup
brown sugar
topatilla hot sauce
white wine
and
yellow mustard|||I have sent you 2 recipes below.
BBQ SAUCE with GRAPE JELLY
1 (16 ounce) bottle of kraft barbecue sauce
1 (16 ounce) jar grape jelly (you will only use about 1/2 the jar)
In a saucepan, heat the Bottle of Kraft BBQ Sauce, add about 1/3 to 1/2 of the Grape Jelly and stir until it is completely dissolved.
You can add more jelly to get a sweeter and thicker sauce.
Thats it!
======================================鈥?br>
Grape Jelly Meatballs
Meatballs
1 pound ground beef
1/2 cup fine dry breadcrumbs
1/3 cup onion -- minced
1/4 cup milk
1 egg -- beaten
1 tablespoon fresh parsley -- minced
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons Worcestershire sauce
1/4 cup Crisco vegetable shortening -- to brown meatballs
Sauce
1 12oz bottle chili sauce
1 10oz jar grape jelly
Meatball Directions
Combine the first 9 ingredients, mixing well. Shape into 1" meatballs. Cook in an electric skillet in hot shortening over medium heat for 10-15 minutes or until browned. Cool meatballs by draining on paper towels. Discard grease.
Simmer Sauce Directions
Combine chili sauce and grape jelly in a medium saucepan (or same electric skillet); stir well until jelly is melted.
Add meatballs and simmer UNCOVERED on low for 30 minutes (to thicken the sauce), stirring occasionally.
Serve hot meatballs with toothpicks out of the skillet or a crockpot or chafing dish set on low to keep warm.
Makes about 5 dozen 1" meatballs.|||TRY EQUAL PARTS OF JELLY AND MUSTARD. MAKES FOR A GREAT DIP FOR THOSE LITTLE SMOKIES.|||8 oz. of grape jelly and 8 oz. of ketchup
just saw this yesterday when i was looking for party pizzas recipe
We're holding a BBQ and are trying to think of some main dishes that don't need to be grilled. The only BBQ we have is pretty small, so we're thinking of cooking hot dogs since they'll be the most space efficient. What are some other good things to have as a "main dish" so to speak, for people who don't want hot dogs, and also things that wouldn't require cooking?|||If you have a slow cooker, roast beef and pulled pork are the shiz...|||The main dishes at a BBQ is Hot Dogs and Hamburgers and Cheeseburgers and Pork roll and Chicken with beans and potato salad. If your not gonna BBQ some of the other foods then why bother having a BBQ?? Having a BBQ means people eat the food of the grill. Not having people eat off the grill isn't a BBQ.|||Bucket of fried chicken?
I just followed a recipe in the paper today for BBQ sauce and it's coming out too sweet. I tried adding more tabasco but it's still too sweet. What can I add to take some sweetness away?
Ingredients are: Brown sugar, ketchup, apple cider vinegar, onion, garlic, chili powder, tabasco, worchester sauce, water, canola oil...I think that was it (going from memory). Thanks!|||Cut it with a little more apple cider vinegar and Worchestershire. . .that will add more tartness and cut down on the sweet taste. Stay away from adding too much Tobasco because the end result is apt to be a sweet sauce that still rips your stomach out and hands it to you.
If you have paprika, try adding some of that to the recipe, too. It adds just enough heat to counteract the sweetness without being overpowering.|||more cider or vinegar tart|||I would add a little lemon juice.|||The brown sugar and the ketchup will add sweet to your sauce. Maybe use half or less of the brown sugar and see if that helps. Or just use the ketchup and leave the brown sugar out all together.|||More vinegar, a little mustard
Im a truck driver that travels all over,so let me know where to get the best bbq and a cold beer .|||Two Brothers BBQ....Wichita, Kansas
Arthur Bryants BBQ.... Kansas City,Mo.
Fort Worth Cafe.....Keokuk, Iowa
Raspberry's BBQ Cafe....Macon,Mo.
=)|||Competition quality BBQ is better than any barbecue restaurant. Some competitors have their own restaurants like Bub-ba-q in Woodstock, GA and Jasper, GA and Wiley's Championship BBQ in Savannah, GA. Look for a BBQ competitor who owns a restaurant.
Bill
Barbecue Recipes
http://www.bbq-book.com|||Whenever I drive thru Nashville, TN, I always stop at Jack's on Trinity - North of town. I found it by luck years ago on my way across country. Juicy shoulder, best ribs. We liked most of the sides too.|||Dickies, spring creek,|||Dreamland BBQ in Mobile, Alabama. They are known all over the country.|||i heard your mother does both very well....
Ok - on sunday I did a spatchcock chicken on the gas bbq. Huge success - however, I like roast beef on a Sunday. Can I cook a rib roast on the bbq? If so, how long will it take and how do I get it cooked all the way through? Have you any nice recipes for a roast beef marinade and finally - how will I make the gravy if I won't have the juices in the roasting tin?|||Contrary to the other answer, you can roast on a bbq, but you need to have the right type. Your gas one probably won't do it. I have a weber kettle bbq, and it is designed to do normal grilling as well as roasting.
Bascially, when you roast, you build up 2 little fires on opposite sides of the bbq, leaving the centre clear for a tin foil drip tray. With the coals laid out in this manner, you can put a large roasting joint in the centre, put the lid on, and the bbq will act as an oven rather than a grill. I've not done a joint of beef before, but I have done three roast chickens at once, and also a large leg of lamb. It is called the indirect method.
A good size joint will take about an hour and twenty minutes.
You have a drip tray (which you need to stop the inside of your bbq getting messed up, and also stop the fat catching fire) so you still keep the juices for your gravy|||I haven't done a rib roast on a BBQ but I have done a rump roast on a BBQ. Brown on the grill grate first, then (this is what I did and it worked well) I turned off the back burner, wrapped the roast in double foil, moved wrapped roast to back of gas grill and, if I recall, it took about 2 hours for a 3 lb. roast. It was absolutely delish! You have to watch it closely tho and I did use a meat thermometer which I inserted by puncturing the foil and then putting it in the roast. I removed the thermometer, sealed the hole I made and did this about every 1/2 hour. This seems like a lot of work, but it really isn't. You could also put it in a disposable foil pan which you can purchase anywhere, and you won't lose any of the natural juices just in case they should leak out. I will do it again. Just watch it closely tho.|||Rub a rump roast with olive oil, a decent mustard and coarse black pepper. Place on high heat for 15 mi, per side to seal, and then remove to low heat BBQ (I use an Argentinean Assado grill for this). BBQ for about 1 鈥?1.5 hours for a 6 lbs roast for medium, turning 2 times.
I serve it with this salmoriglio herb sauce http://www.outdoor-cooking.com/salmorigl鈥?/a>
and baked potatoes. Just great|||What Arlene Said, you can do it on a BBQ, put at back wrapped, you can put a tray under it, leave flames on on other part of BBQ, turn to low and shut lid, be patient, it works so well, also you can do a boned shoulder of lamb that has been marinated in lemon garlic & fresh rosemary it works just as well!|||If you do it on the bbq it's ten to one the outside will get burnt and the inside will be raw.
Do it the sensible way - CHEAT!
Do it properly in an oven first, then pretend it's been barbecued by bringing it out under the covers ! ! !|||you can't roast beef on a bbq.. to roast you need an oven.. you can only barbecue beef on a bbq|||mmmm. sounds good- can i come to bbq/ lol
I have one of those large slow cookers. I would like to cook it in that and then chop it up for BBQ sandwiches. I have never done it and I would like some tips.|||Here is the best oven BBQ brisket I've ever made. If you want to finish it on the grill, just take it out and put it on the grill, over a slow fire, for about the last hour. Just long enough to get some smoke flavor. A 7 pound brisket should take about 6 hours at 200, possbly a little longer. It holds well in the oven, so I usually bake them early and just re-heat them over the grill or in the oven depending on my schedule. I've even cooked them the day before and re-heated them the day of the party.
* Exported from MasterCook *
Hearty Oven Brisket
Recipe By : Linda West Eckhardt "The Only Texas Cookbook"
Serving Size : 20 Preparation Time :48:00
Categories : Beef Brisket
Main Dish Meats
Roast Texas Fare
Sweet
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 8-10 lb Brisket
1/4 cup dry red wine
1 Tablespoon molasses
1/4 cup soy sauce
1 teaspoon peppercorns
1 Tablespoon salt
5 cloves garlic
2 medium onions -- finely chopped
2 stalks celery -- finely chopped
Coarsely ground pepper
"Cooking a brisket recalls an elementary law of physics. What happens to water at 212 deg. F.? It boils away. By cooking a brisket at 200 deg. all the inherent juices are saved and the meat is made more tender than you ever imagined. It is important that the cooking sack be completely sealed -- a good method is to use what is called a drugstore wrap. here's what you do.
You'll probably notice that a brisket is too wide to seal in one width of foil, so you will need to seal 4 sides. here's how: Tear off 2 large equal lengths of foil. Lay 1 on top of the other. Now fold 1 side over twice, making a narrow 1/2-inch double fold. Open out the 2 sheets, and you'll have a good seal on the bottom. Lay the meat on top of the seam. Coat all surfaces with the marinade. Now lift the 2 remaining sides of foil up and, holding them even with each other, fold over and over in 1/2-inch folds until you have a tight package. Press fold flat against the meat. This leaves only the ends. Fold these like you would a birthday present -- into a kit shape -- and then fold them under the meat. This is what is known as a drugstore wrap. When you are finished the foil should be touching all surfaces of the meat snugly. You just have to be careful not to puncture it during the cooking and handling process.
When I cook this brisket, I do the whole thing after supper. The first night I make the marinade and place meat in the refrigerator; the next night I put it in the oven just before going to bed. By morning it is cooked to a turn. A good working woman's scheme. You can eat this for several days without screaming."
Make a marinade of wine, molasses, soy sauce, peppercorns, salt, garlic, onions, and celery. (You can put onions and celery in processor until almost pureed.) Lay the boned and trimmed brisket on a large piece of heavy-duty foil and spread the marinade over all surfaces. Wrap the brisket tightly. Place in refrigerator and marinate for 24 hours. Open foil and sprinkle the brisket generously with freshly milled pepper. Reseal, place in a large open roasting pan (or jelly roll pan). Place in a 200-deg. F. oven and cook for 8 hours. Remove from oven. Rewrap the meat in a clean sheet of foil. Reserve pan juices and serve with warm meat. Good hot or cold on sandwiches.
This is the best brisket recipe I've ever found. I always get raves on it. So easy, so good.
- - - - - - - - - - - - - - - - - -|||INGREDIENTS:
5 1/2 pounds beef brisket
1 3/4 cup barbecue sauce
2 tablespoons brown sugar
2 teaspoon Worcestershire sauce
2 teaspoon black pepper
1 teaspoons garlic salt
1 teaspoon seasoned salt
1/2 teaspoon onion powder
1/2 teaspoon dry mustard
PREPARATION:
Combine all ingredients, coating the brisket well. Marinate overnight. Cook in crock-pot on low for 9 to 10 hours. Slice into thin strips, across the grain and serve on rolls or buns|||go to allrecipes.com|||USE ONIONS AND POTATO.|||Slow smoking is an artform here in Texas. If the temp gets above 200, your BBQing, not smoking. Smoking rends the fat & grissle into goo where you don't even notice it. But how to do this well is too long to type here, so I would like to suggest a link.
The first link is to Dr. John's "how to smoke a Brisket". Learn it. Live it. Know it.
The second is a great general resource. I modified my offset barrel (Black Diamond) design to there specs and I can cook a brisket for 8 hours and only peek in once every 60-90 minutes. Remember, if your lookin', you ain't cookin...
Best of luck!!!|||check out foodnetwork.com then go to boy meets grill/ bobby flay. he's awsome! great bbq recipies!|||Check out bbqu.net. The best.
I would like to plan a trip there to visit a friend, and I always hear about Kansas City BBQ. I'd like to try some. I love ribs. How is Kansas different from other BBQ? What is the best restaurant to eat that is also cheap for the BBQ?|||Let's see, it's mainly about the sauces except in Texas where BBQ is beef - everywhere else it's mainly pork...
KC is a sweet tomato based sauce
Memphis is about dry rubbed ribs and maybe a vinegar & tomato based sauce
Texas sauces have a little more bite to them
Western NC - vinegar based with atouch of tomato
Eastern NC and Upper SC - vinegar, salt, and red pepper
Lower SC - mustard based sauce
Alabama - famous for their white sauce
Kentucky - tomato, worcherstershire, and bourbon based sauce
Florida - sauce with a citrus twist
Everywhere else - whatever you like
Bill
Barbecue Recipes - http://www.bbq-book.com|||Kansas city bbq is more about the sauce rather than the rub on the meat. the cooking technique is the same as all meat in a smoker for many hours. If your not from kc dont go to Gates bbq because they are a very pushy and will rush you. Arthur bryants is very good and one of the originals. A list of good places to go Would be Arthur bryants, Jack Stack, Oklahoma Joes, Famous Daves. i might sound repeative but arthur bryants is the best in town. Hope you have fun in KC when you come here.|||i feel that many places have their significant thing in many diff states. i really dnt know how kc bbq is diff but i do know that it is defiently good.. probley because i was born and raised in kc.. some places you should go to is aurther bryants and gates.. very very good bbq.. you really wont find these two resturants any were else..
n ya arthur bryants is the best..|||KC bbq is served with a tomato based sauce - not as good as the NC vinegar based sauce IMO|||kansas is a native american state
I'm having a BBQ tomorrow, only for 10 of us and I'm after ideas of what food to have. So far, I'm thinking of some french bread, some sausages (any particular type?) and some burgers (ditto?). What other meats are good to have. Also, any suggestions for salads and side dishes? Basically, I've never done a BBQ before, so any ideas would be great!|||Potato salad is always good, easy to make or the deli at your local market will have a few to choose from. Baked Beans are great as well, Bush brand has many great flavors to choose from. Chips and dips, along with great condiments for the sausages - sauerkraut for the sausage for sure, diced onions, relish and mustard - get a spicy brown and a regular yellow mustard.
Try serving the burgers on cibatta rolls, onion rolls or whole wheat. Serve something unique for the burgers, get creative.
Check out this recipe for Grilled Cheddar burgers with Green chilies & grilled red onions:
http://www.cooking-is-easy-and-fun.com/g鈥?/a>|||Barbecue dessert to really impress...
With a banana still in its skin, cut a slit down the length of it (not the whole way through- sort of envelope like). Into the slit push some chocolate and mini-marshmallows. Wrap the banana in tinfoil and throw onto the barbi. After about 15mins you have the most amazing, gooey, delicious dessert.
Or...
sandwich a marshmallow and a square of chocolate between 2 digestive biscuits. Wrap in tinfoil and again, put onto the bbq for a few minutes (keep them to the side, where it is warm but not too hot)|||toast the french bread on the grill with some garlic butter!yum- i love brat, burgers are always good with all the trimmings! marinade some boneless chicken in those grill mates marinades- they're all good! serve cole slaw, macaroni salad, potao salad, pork n beans, grill corn on the cob on the grill in the husk!|||Deviled eggs are great.
Also "Onion and Apples"
get one onion (white or yellow)
one apple
cut each of them into quarters
put butter and salt on them, put them back together, mixing them up (example... 1 quarter of the apple, then one quarter of the onion next to it)
and so on... wrap it in aluminum foil and put on the grill til they are cooked and a little soft. It turnes out to be yummy.
Brats are good for a BBQ.|||Leg of lamb steak.
Chicken wings.
Skews of diced beef and mixed veg of green pepper, onion, mushroom.
Coleslaw.
Salad made up of cherry tomatoes; sliced cucumber; iceberg lettuce; diced pineapple; sliced onion; red and green pepper; or whatever you feel like having as a salad. Toss it with mayonnaise and salad cream and olive oil. Season with salt and pepper. Keep it ice cold in the fridge till the last minute.|||SALMON PATTIES
16 ounces pink salmon, canned
1 egg
1/3 cup onion, minced
1/2 cup flour
1 1/2 teaspoons baking powder
1 1/2 cups vegetable oil, for frying
Drain salmon. Set aside 2 Tablespoons juice in mixing bowl. Mix together salmon, egg, and onions until sticky. Stir in flour. Add baking powder to juice, then stir into salmon mixture. Form into small patties. Fry until golden brown (about 5 minutes).
CHICKEN OR FISH IN A POCKET
Printed from COOKS.COM
--------------------------------------鈥?br>
Boneless breast of chicken
Variety of sliced vegetables (i.e. potatoes, peppers, tomatoes, onions)
1 ft. sheet of aluminum foil
Step 1: Coat a 1 foot sheet of aluminum foil with olive oil.
Step 2: Place breast of chicken at center of foil.
Step 3: Surround chicken with vegetables (add desired spices if desired).
Step 4: Form an aluminum pocket by crimping edges and folding ends over to seal the pocket.
Step 5: Place pocket on barbeque grill at medium to low heat for 30 minutes.
Step 6: Remove from grill, opening pocket carefully to allow steam to escape.
Step 7: May be eaten from pocket or served on dish.
Note: White, flake filet of fish (haddock, scrod, cusk, etc.) may be substituted for chicken.|||Steak, eckrich sausage, potato salad, Bush's baked beans, corn on the cob, ribs,salad made w/lettuce, tomato, and cucumbers, have dressing for it, extra BBQ sauce for those who like their food saucy. Chips and salsa/dip. Fruit and veggie trays. Don't forget dessert. We usually do some of these when we do small BBQ's. We do all for bigger BBQ's.|||Burgers, hotdogs, if you do sausage do hot and sweet and have hoagie rolls for them and onions and peppers, make sure you have the condiments for your burgers and hotdogs also.
potato salad, and a pasta salad and dessert maybe cheesecake|||chicken
corn on the cob
potato salad
chips
refried beans
mashed potatoes
bean dip
regular chips and your favorite dip!!!!
maple turkey sausages (sorta breakfasty.... but yah...)
Yum yum apple pie!!
Good luck and have fun!|||It's good to have a fruit salad or a green salad as a side for people who are trying to eat healthy. I always appreciate that when I go to a BBQ.|||Make a fruit salad! Use whatever fruit you want and make this snazzy dip to go along with it: mix equal parts cream cheese and marshmellow fluff. Stir until creamy and serve! The ladies will love you!|||Macornie salad and potato salad, lots of chips and cool dips|||chicken
skewers
prawns
baked potatoes
corn on the cob
coleslaw
potato salad
carrot sticks, etc with dips|||Potaoe salad, slaw, Baby back ribs, corn on the cob, Put bbq sauce in your hamburger meat!*|||Try epicurious.com or foodnetwork.com for recipes. They are my favorite food sites.|||Same as above but don't forget some steaks.
My friends love strip loin steaks on the barbie.|||Fruit like water melon, baked beans, corn on the cob, potato, macaroni or garden salad would be good.
Don't forget the beverages = )
Have fun! What time should we be there? lol|||Big fat spare ribs, marinated in BBQ sauce overnight,|||some thing with BBQ sause on it|||Barbeques are not as easy as they seem and can turn into a disaster if you are not organised and well prepared.
Firstly you need to do all your salads and side dishes in advance. It you are making all you own you need to start early.
Potato salad is easy but I prefer to do Jacket spuds. 10 decent sized potatoes in your oven wrapped in foil and put them in about an hour before you start other cooking. Make a huge mixed salad loads of lettuice cucumber tomatoes and I always pretty a salad up with some cooked red peppers [easily available in a jar ready done] some Feta cheese cubed and some olives.
French bread is always a good one but alot of people love garlic bread so cut a French stick down the middle and crush a few cloves of garlic and mix with butter. Spread this mix liberally into the bread wrap in foil and put in the oven for 20 mnutes along with your potatoes.
Coleslaw is always popular but I would in your case buy it ready made.
Make sure you have all your cold drinks in the fridge for a few hours at least and make masses of ice cubes and store them.
Sausages! do not buy cheap ones as they are full of fat and will turn your barbi into a blazing inferno as will cheap burgers.
Too late maybe now to make your own burgers but next time think about it.
I would do some chicken as well but a word of advice give your guests ynderdone chicken and you will give them a couple of days in the bathroom.
Best bet is chicken breasts and since your oven is on put them in a baking tray for about three quarters of an hour and just finish them on your barbie.
You can start to get fancy and learn about marinades but this time keep it simple and you can get some really nice salad dressings and some sauces to put on your cooked food.
So get up real early and hit the supermarket having done your shopping list tonight. Make sure you have good charcoal.
Get everything prepped up before your guests arrive so all you have to do is cook the meats.
Enjoy!|||BBQ on the outdoor grill - Videos:
21. Grilled Salmon - fun Video:
http://www.youtube.com/watch?v=MSOb8krTB鈥?/a>
22. Grilled Burgers - fun Video:
http://www.youtube.com/watch?v=skHWu05uw鈥?/a>
23. Grilled chicken breast - fun Video:
http://www.youtube.com/watch?v=oixRJLofx鈥?/a>
24. Grilled roasted whole chicken - Video;
How to light grill:
http://www.youtube.com/watch?v=y9hPh6A2q鈥?/a>
25. Grilled spare ribs rack - Video:
http://www.youtube.com/watch?v=ETXRScuvj鈥?/a>
26. Grilled falling off the bone baby back ribs - Video:
http://www.youtube.com/watch?v=kVg1t3K27鈥?/a>
27. Grilled steaks & what types of steaks to grill:
http://www.youtube.com/watch?v=0A2YrcjB8鈥?/a>|||Grilled Corn on the Cob
INGREDIENTS
10 ears corn
1/2 cup and 2 tablespoons butter, softened
salt and pepper to taste
DIRECTIONS
Preheat an outdoor grill for high heat and lightly oil grate.
Peel back corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.
Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.
Cowboy Bake Beans
INGREDIENTS
2-1/2 pounds ground beef
1-2/3 large onion, chopped
1-2/3 (16 ounce) cans kidney beans, with liquid
1-2/3 (15.5 ounce) cans great northern beans, rinsed and drained
1-2/3 (15 ounce) cans lima beans, rinsed and drained
1-2/3 (15 ounce) cans chili beans, undrained
1-2/3 (14.5 ounce) cans wax beans, drained
1-2/3 (10.75 ounce) cans condensed tomato soup, undiluted
1-2/3 cups packed brown sugar
3-1/4 celery ribs, sliced
1 tablespoon and 1/4 teaspoon ground mustard
In an ovenproof Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Bake, uncovered, at 350 degrees F for 1-1/2 hours or until heated through, stirring occasionally
Cowboy Baked Beans can also be heated in a slow cooker on low for 5-6 hours. Cook and drain the beef and onion as directed before adding to the slow cooker with the remaining ingredients.
Four Cheese Macaroni and Cheese
INGREDIENTS
1/2 (8 ounce) package elbow macaroni
1 cup and 2 tablespoons shredded sharp Cheddar cheese
1 cup and 2 tablespoons shredded provolone cheese
1 cup and 2 tablespoons shredded mozzarella cheese
1 cup and 2 tablespoons shredded Colby-Monterey Jack cheese
1-1/8 egg, beaten
1 cup and 2 tablespoons milk
Bring a large saucepan of lightly salted water to a boil. Place macaroni in the saucepan and cook for 8 to 10 minutes, or until al dente; drain.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
Spread the Cheddar cheese over the bottom of the baking dish. Top with a thin layer of macaroni. Top macaroni with Provolone cheese, another layer of macaroni, a layer of mozzarella and a third layer of macaroni. Top with a layer of Colby-Monterey Jack cheese. Pour the egg over all, followed by the milk.
Bake in the preheated oven 20 minutes, or until bubbly and golden brown.
Light Sweet Potato Casserole
INGREDIENTS
3-3/4 pounds sweet potatoes, peeled and cut into chunks
1/3 cup and 1 tablespoon and 1 teaspoon fat-free milk
1/4 cup and 1 tablespoon egg substitute
2 tablespoons and 1-1/2 teaspoons brown sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain.
In a large mixing bowl, beat the sweet potatoes, milk, egg substitute, brown sugar, salt and vanilla until smooth. Transfer to a 1-1/2-qt. baking dish coated with nonstick cooking spray. Sprinkle with cinnamon. Bake, uncovered, at 350 degrees F for 25-30 minutes or until heated through.
My father in law is really into bbqing and he mentioned he wants to get a smoker bbq grill. I would like to get him one from christmas, but don't know what they are. What are smokers, where can you get them, and what's the price range I should expect? thanks|||That's a bigger question than you think, as there's all kinds. First, there's two kinds of smoking - cold and hot. Cold smoking is what they do with commercially smoked salmon, for instance. They put the fish in a room and fill it with smoke, and the temperature doesn't really rise much - not to cooking temperatures, that is. That method takes 12-24 hours. You can buy smokers that do that - one used to be out there called "Lil Smokey", I don't know if they still offer it. The other way, hot smoking, can be done on any BBQ. You get your grill hot, put chips on the coals or the gas burners, and you just BBQ like usual but it smokes at the same time. You need to soak the chips in water for 1/2 hour before you do it, so they don't just start on fire. Then your food is truly cooked, but it's also smoked pretty well. I used to do that all the time on my charcoal Weber BBQ. I did salmon, chicken, turkey, ribs. It's easy and turns out real good. I've since gone to gas and haven't tried it much on the gas grill. I think it's better and easier on charcoal. If you just want to have smokey food sometimes, I'd suggest just doing the hot smoke. If the man is a hunter or fisherman and you want to be more serious, then there are dedicated smokers out there - just Google it - meat smokers or something like that. I made some fine things on my Weber. Just the standard grill, charcoal and some wet wood chips spread on the coals. It's indirect heat - make two piles of coals on either side and put the meat in the middle of the grill. Put on the chips, put on the lid, and off it goes.|||A smoker is a thing that uses hot smoke to cook the food slowly. It's got a grill to place your food and a place underneath or to the side where the wood burns.
A quick google search for "smoker" should show you where you might be able to get one in your area. And remember that like a lot of things in life an expensive model might not always be the best but the cheapest model you can find is usually the worst.|||My parents have a smoker. To me, it's really just a grill that the fire is next to the meat and the smoke is what cooks it. They're pretty popular summer things. If you can't find them in the store, I think you can get them online at Sears or something. Costco or Sam's might have them too.
I got Maui BBQ Short ribs from Trader Joe's and have no idea what to make to go with them as side dishes.. Any suggestions?|||That would be white rice, macaroni salad, Kim Chee, in the grocery section. Then, a watermelon salad, corn is good, as well as pork 'n beans. If you want to expand the meat selection, BBQ wings, and kielbasa is what we do, too.|||You might like this tasty vegetable salad recipes
http://www.chili-everyway.com/vegetable-鈥?/a>
or this grilled vegetable recipe
http://www.chili-everyway.com/grilled-ve鈥?/a>
This spicy coleslaw is delicious
http://www.chili-everyway.com/spicy-cole鈥?/a>|||Hello:
BBQ baked beans. Here's a recipe...
http://www.bbqsuccess.com/bbq-baked-bean鈥?/a>
Brunswick stew recipe...
http://www.bbqsuccess.com/bikes-blues-bb鈥?/a>
Or maybe... tater salad, baked macaroni, grilled corn on the cob.
Bill
Barbecue Recipes - http://www.bbq-book.com|||Well the Hawaiians would serve it with pickled dicon and Poi but you can serve them with anything you usually serve beef with. ( they are sweet)|||Rice or fried rice (you can just use a raw egg and make egg fried rice)
Corn or corn on the cob
Good luck.|||beans slaws
We're holding a BBQ and are trying to think of some main dishes that don't need to be grilled. The only BBQ we have is pretty small, so we're thinking of cooking hot dogs since they'll be the most space efficient. What are some other good things to have as a "main dish" so to speak, for people who don't want hot dogs, and also things that wouldn't require cooking?|||Try grilled shrimp. All you do is skewer them and they cook in minutes. So you can cook a bunch on a few sticks without spending lots of time.
For vegetarians, you can try grilling some fruit. Pineapple is especially good grilled. Additionally, you can have skewers of different veggies like a Kabob. Roma tomatoes, bell peppers, pineapple|||1. Marinate prawns and pop it in the oven and serve with garlic bread..
Or
2. Pasta.. Plain.. Jus herbs, creamy white sauce n cheese..
Or
3. Pies? With a salsa..
Or
4. Cant remember what its called but its threaded onto a stick, chicken cubes, potato cubed, mushrooms, green pepper, onions etc and poppjed into the oven.. Or could be braaied instead of sausages..
I'm having smoked southern BBQ pork, chicken and brisket at my wedding. Which wines would go best with this? I like sweet wines, I don't really know much about wine and the only kind I've liked was Barefoot Moscato but I don't know if that wine would go well with BBQ. I want a red and a white wine that is very inexpensive.|||Fruity and sweeter wines will go well with BBQ. Many of your guests may not be familiar with wines, and they will likely prefer sweeter wines. A Moscato is probably too sweet. For mainstream white wines, try Rieslings or Chardonnays. For red wines, check out shiraz or merlot.
I don't know where you live, but if you live in the southwest U.S., Trader Joe's or Fresh & Easy have excellent cheap wine selections, with a case of bottles of decent wine selling for less than $30. If you don't, go to a liquor store or wine seller and ask for advice.
A last idea is to make sangria. You can make it with red or white wine, it uses less wine, you can use inexpensive wines, and I think it would go very well with BBQ while being more casual than regular wine. I suggest you make sangria (look online in allrecipes.com for recipes) rather than buy it pre-bottled.|||Since you like sweeter wines, my suggestions would be White Zinfandel, G Wine aka Gewurztraminer, White Riesling, Chenin Blanc, Muscat Cannelli.
Since you like sweeter whites then suggesting a dry red wine would be wrong. My suggestion is Concord grape wine like Manishewitz or Mogen David
Just remember, the most important thing about wines, is that you buy and drink what YOU like.|||BBQ has a powerful taste and you would need wines that are capable of standing up to it. You might do better to serve beer. You might get aficionados of Two-Buck Chuck looking down their noses but a good beer can have more complexity to it than a cheap wine has. Tell any snobs where they can put the beer bottle (even if you have service from kegs). A brown or a scottish ale might be good.|||I would give Yellow Tail (from Australia) a try. MUCH better for the price than Barefoot.
For the red .. I recommend YT shiraz, or merlot.|||Boones Farm Wild Island............ Just kidding hope it all turns out good for your wedding!
How is texan bbq better than anyone elses? What do they do?|||The Texans borrowed a lot of their cooking techniques from their Mexican neighbors when it comes to making a good barbecue. Most folks use a smoker-cooker to slowly cook that good Texas beef until it's so tender, it'll almost melt in your mouth.
And the "mop" that's traditionally used is not your typical heavy-on-tomatoes Northern style sauce. It's got a lot more vinegar and hot pepper sauce/paprika than the Northern barbecue sauce. Here's a recipe for a typical Texas style sauce:
Ingredients
16 oz can tomato sauce
1/2 cup (4 oz) water
1/4 cup (2 oz) vinegar
2 tbs brown sugar
1/2 fresh onion - pureed, or 2 tbs onion powder
2-4 fresh garlic pods
or 1 tbs minced garlic-pureed,
or 1 tbs garlic powder
2 tbs Worcestershire sauce
1 tbs coarse black pepper
1 tbs Paprika
1 tsp Tobasco sauce
1 tsp chili powder
1 tsp dry mustard
1 tsp liquid smoke
1 tsp salt or cajun seasoning mix (homemade, Chachere's or Zatarain's)
Mix and Simmer.
****************************
This is very similar to my family's secret recipe, but my grandmother would zap my rump with a bolt of lightning from Heaven if I gave that "receipt" to anybody! ;-)|||Simple. Texans know BBQ. They know meat. They know what kind of meat to get, they know how to season it, they know the right way to cook it and they know how to sauce it up.|||Personally I prefer KC BBQ I love the smokey sweetness over the Hot as hell variety that seems to come out of Texas|||Texas bbq is good because it is slowly cooked in a smoker for hours--something difficult to duplicate on a Weber or hibachi. The cuts of meat are big and marbled with fat that promote juicey results. The fat in the meat is slowly broken down and makes the bbq delicious. Texans also use different woods for smoking than other regions. If you love bbq and want to come close at home without investing in a smoker, try cooking some bigger cuts of meat like Tri-tip on indirect heat using a good rub and throwing on some soaked mesquite wood chips (on the coals, not the steak).
It's my mates birthday and he's 50, he is in the army and he loves to bbq. We got him a huge top of the range bbq and now we are lost as to what to get engraved on it. Any ideas, something funny would be great. Thanks.|||Hi Ho, Hi Ho, it's over the hill he goes.........
Sorry i couldn't think of an army idea for the engraving.|||like the cake or something? .. idk i would put is name like idk les just say its david .. be like \\
david .. here lye's ur youth|||" I demand a re-count!"
What are some games that can keep your boss and coworkers entertained at a bbq?|||There's a game called Imaginiff that's pretty entertaining and a great way to get to know people. http://www.funagain.com/control/product/鈥?/a>
Or try something like Table Topics, although depending on how well you like your co-workers, it may not be a good idea. http://www.uncommongoods.com/item/item.j鈥?/a>
You can take variations of these games. Or do something like Charades, Cranium ( http://www.boardgamegeek.com/game/891 ), Catch Phrase ( http://www.boardgamegeek.com/game/2582 ), or Shout About Movies/TV/Music ( http://www.boardgamegeek.com/metasearch.鈥?/a> ) -- although that would require you to be near a DVD player, so it probably wouldn't work unless your party went indoors.
The trick is to find something where everyone gets to participate.|||Shooting games or the party games like mario for the wii
I've seen everyone's input on how to make salted sunflower seeds in the hull and I've also seen input on bbq, ranch, etc. But I'm looking for something different. I want to try to make my own sweet seeds. I'm thinking like brown sugar cinnamon or just sugar. But I definitely want to try a sweet approach. Any ideas on how to go about making them?|||Ingredients
2 cups raw sunflower seeds
2 tablespoons tamari
1 tablespoon bland oil (corn, safflower, etc.)
1/4 teaspoon salt-free garlic powder
1/2 teaspoon salt-free onion powder
1/4 teaspoon cayenne (optional)
Directions
1Preheat oven to 350 degrees.
2Toss all the ingredients thoroughly in a mixing bowl.
3Arrange and spread the nut mixture on a large baking sheet.
4Roast for about 15 minutes, stirring occasionally until sunflower seeds are medium brown on all sides and all the tamari has evaporated. *WATCH* roasting process carefully.
5Remove from oven and allow to cool. Store in airtight container.
Ingredients
2 cups raw sunflower seeds
3 tablespoons honey or agave nectar (warm the honey first)
2 tablespoons bland oil (any unflavored oil such as sunflower, safflower, corn, etc.)
1/2 teaspoon salt
Directions
1Tip: by warming the honey first, it will be much easier to stir the honey in with the seeds.
2PREHEAT oven to 325潞.
3In a mixing bowl combine all the ingredients and stir well to coat the seeds.
4Arrange the sunflower seeds singly (as best you can) on a large parchment-lined baking sheet.
5Bake for approximately 15-20 minutes or until seeds are golden, stirring often. Important: *You must watch the baking process carefully to avoid burning the seeds.*.
6Remove from oven and cool completely.
7Transfer to airtight container.
|||Caramelized Sunflower Seeds
Serves 4
1 1/2 cups peanut oil
1 cup sunflower seeds
1 teaspoon kosher salt
1/2 cup confectioners' sugar
In a medium saucepan, heat the oil to 350 degrees F. (A deep-frying thermometer can tell when the proper temperature has been reached. Or use a 1-inch bread cube - it should sizzle and turn golden brown in about 60 seconds when the temperature is correct.)
Meanwhile, in a medium saucepan bring 1 quart of water to a boil. Add the pecans in 2 separate batches, and boil for 2 minutes. Drain in a strainer, shaking off all excess water. Sprinkle the salt over the seeds and coat with confectioners鈥?sugar, a little at a time, allowing the sugar to melt into the seeds. Toss the seeds by shaking the strainer, adding a little more sugar each time, until all the sugar is used and the seeds are coated. Do not use hands or a spoon to toss. The seeds should have a glaze of sugar.
Carefully add the seeds to the heated oil, keeping the oil at 350 degrees F. Cook until golden brown, about 3 minutes, stirring occasionally. Remove with a slotted spoon to a baking tray to cool.
lol last time i bbq-ed duck breast the fat in the skin caught fire, im afraid that if i take off the skin it will go dry, would it? or is there a way to prevent the skin/fat catching fire? not sure if i could wrap it in foil, would that take forever to cook?|||Better if you put it in the oven dear.|||only cook duck in the oven in doors it will cook better|||use the indirect cooking method.|||Wrap it in foil, alternatively have a water spray bottle so that you can spray it during cooking.
It needs to be on a roasting tray and not over direct heat.
I just moved from Long Beach, CA to Riverside, CA about 6 months ago, and it's SO hot over here! My daughter's birthday is in August, and I was really looking forward to giving her a party in the backyard, but what if it gets up to 100 degrees? Do people still have bbq's and such in that type of weather? Thanks!|||yes my aunts live over there and we have bbq all the time. if you want to cool things down a bit you can have waterballoon for the kids, a small pool maybe, waterslide, and a tent/ shaded area for the adults or eating area. its perfectly fine. you can also do a theme like a hawaiin theme, and put out cooling fans and cold beverages for everyone.
it'll still work out.
good luck! and happy birthday to your daughter!
I looked online but can't find one like the one I had last week. We went on vacation and I had the best BBQ at a Dixie's just outside of Nags Head. I gotta have that recipe! Can anyone share? Thanks!|||you might also use chicken stock butter and red pepper flakes of course vinegar with drippings
this is one I found on the www.
* 1 cup white vinegar
* 1 cup cider vinegar
* 1 tablespoon brown sugar
* 1 tablespoon cayenne pepper
* 1 tablespoon hot pepper sauce (e.g. Tabasco鈩?, or to taste
* 1 teaspoon salt
* 1 teaspoon ground black pepper
DIRECTIONS
1. Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a jar or bottle with a tight-fitting lid. Refrigerate for 1 to 2 days before using so that the flavors will blend. Shake occasionally, and store for up to 2 months in the refrigerator.|||Vinegar Based BBQ Sauce
SUBMITTED BY: Mary
"This type of sauce is popular in North Carolina. You can use this sauce as a basting sauce, or just mix it into your cooked meat when you are ready to eat."
PREP TIME 5 Min
READY IN 8 Hrs 5 Min
SERVINGS & SCALING
Original recipe yield: 1 1/4 cups
US METRIC
About scaling and conversions
INGREDIENTS
1 cup cider vinegar
1 tablespoon salt
1/2 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 tablespoon brown sugar
DIRECTIONS
In a small bowl, combine the vinegar, salt, cayenne pepper, crushed red pepper flakes and brown sugar. Mix well and allow ingredients to mesh for about 4 to 8 hours before using.
East Carolina Barbeque Sauce
SUBMITTED BY: Jim
"This barbeque sauce is used for East Carolina pulled pork. It can be used as a marinade, or add a little corn starch and make it into a thick mop sauce or basting sauce."
PREP TIME 10 Min
COOK TIME 10 Min
READY IN 20 Min
SERVINGS & SCALING
Original recipe yield: 3 cups
US METRIC
About scaling and conversions
INGREDIENTS
2 cups cider vinegar
2 tablespoons molasses
1 tablespoon ground dry mustard
1/2 cup butter
1/2 teaspoon cayenne pepper
1 tablespoon Worcestershire sauce
1/2 cup packed dark brown sugar
DIRECTIONS
In a medium saucepan over medium heat, mix cider vinegar, molasses, ground dry mustard, butter, cayenne pepper, Worcestershire sauce and brown sugar. Cook and stir until all sugar has dissolved. Do not allow the mixture to come to a boil.|||This recipe is from Goldsboro N.C. used at some of the local BBQ. Joints. 5 cups distilled white vinegar 3 tbsp salt or more to your taste 3 tbsp of sugar 3 tbsp of fresh ground black pepper
2 tbsp of hot red pepper flakes or more to your taste
3 tbsp of hot sauce tabasco or texas pete
directions
put ingredients in large bowl,add 1 cup of water and whisk until sugar and salt dissolve. taste for seasoning adding more salt and flakes to your taste it keeps for several weeks getting better with age bring to room temp before using.
Yes ppl I suck this much at bbq'ing. Thanks you,God bless.|||Cook the chicken on the BBQ for a little bit(10-15mins) before putting the sauce on it...also make sure the BBQ is on medium heat...not high..being on high will cause the sauce to burn before the inside is ready|||I use to have this problem too. I learned to BBQ on a lower temp is all. But if I am making brats, I boil them in beer before I cook them. That way they are cooked and I don't have to worry about them burning. Plus, the beer gives them a great flavor :-) You can do the same with chicken even.|||After you fire up the grill (charcoal) let it burn for a while first until almost all of the charcoal is grey. Then it shouldn't burn your food. If it does try moving your food to a less "hot" part of the grill (usually on the side)
For gas grill maybe you just need to turn down the heat??
If you are putting sauces on first that could also be why it is burning. Put sauces on for the last few minutes...|||Lower your heat.... wait until the flame is lower! Slow cook your food!|||The key to grilling is to sear the meat on the hot part of the grill, then move to the cool side for complete cooking. BBQ, on the other hand, is long, slow cooked meat over consistant low temps using either wood or wood chips. You can get a simulated BBQ flavor on a grill, by soaking wood chips (hickory, apple or whatever you have available) in water for about 1/2 hour, light your briquettes, once the briquettes have turned white, pour water off the wood chips and put them on 1/2 of the briquettes, leaving the other side of the grill without. You can sear your meat on the hot side, then move to the side with the chips (the wet wood chips do slow the heat on that side. Close cover.
If not using wood chips, then maybe you have your grill too close to the heat. Sear your meat (especially chicken) then raise the grill to the highest point, close cover, and check every few minutes.
Don't glaze with sauce until the final 5 or so minutes, and the sugars in sauce will burn quickly.
Good Luck, and happy grilling.|||cook it on a low temperature.|||Indirect cooking is what you need to do. Pile your charcoal in the middle and place your meat to the outside around the perimeter and put the lid on. It keeps the heat in and since the direct flame or hot coals are not directly under you meat, it won't burn. All it takes is practice and patience, I'm sure you'll get really good at it.|||sear the meat and wrap the meat in foil before putting it back on the grill. put the meat at a location that is not directly over strong open flame.
a second idea is to grill on a cedar plank. soak a cedar plank in water for 20 minutes and heat up on the grill. place the meat on top to cook (removes it from direct contact with heat) and have a spray bottle handy to put out flames if the plank should catch sparks.|||A few things come to mind here.
1 - your grill is too hot...or
2 - you are grilling too close to the flame...or
3 - you are putting your sauce on too early and it chars the meet.
Watch using sauces that contain oils, vinegar or alcohol, they tend to flair up and/or burn quickly.
Also, keep a spray bottle of water next to you for any flair ups that may occur.
Another thing you my want to try is either placing your meat on foil or wrapping it in foil. It still gets the grilled flavor without charring it.
I remember having a fantastic burger at a BBQ that had a good amount of pulled pork, and I was wondering how long it would take for pork to be Barbequed long enough to be considered pulled pork.
I'm a patient person, and I know true BBQ takes a while, but IDK how long.|||to cook the pork to tenderness of pulled pork, do not put it on bbq or grill it first. Always put in crock pot/slow cooker and some liquid and stew to tenderness. Takes about 4 to 6 hours.
shred or "pull" apart, I chop it with large butcher knife so it is in small bite size pieces, then add the BBQ sauce of your choice and reheat in oven or on grill. I really like those Beam and Jack BBQ sauces for this. Smaller bottles so none left over that isn't enough to do much with.|||It will depend on the cut of the meat, normally shoulder.
Go by temperature and timing as you need to allow it to rest for 15-20 percent of the coking time.
Once the meat reaches an internal temperature should reach around 180 degrees F to 190 degrees F it is ready to be pulled. You can serve the meat once it reaches 165 degrees F, but it will be hard to pull apart. Typically you can pull the meat easily once the internal temperature reaches 190 degrees F, but you don't want to go above this and the higher the temperature goes the greater the chance it will dry out. Always keep an eye on smoking meat.|||Barbecue is a noun, not a verb. Barbecue pork is made in a pit, or a barbecue cooker or kettle grill. It is usually an all day thing but smaller amounts of meat take less time. To properly cook a shoulder can take 8-9 hours. For whole hog consider 24 hours.
Those of us who grew up on barbecue NEVER consider it pulled pork bevcause it is not pulled pork - it is barbecue. Barbecue is sliced or chopped.
Here are instructions for making shoulder barbecue in a kettle grill
http://www.ncbbqsociety.com/recipes/pork鈥?/a>
If you are ever in N.C. don't ever ask for pulled pork, get barbecue, unless maybe yoou are at a northern style deli at the mall.|||Traditionally pulled pork is made from the tougher cuts like the shoulder. You have to keep the pork moist and it will need to cook for at least an hour and a half, more if the piece of pork is thick.|||It usually takes several hours to smoke one, BBQ sauce is added toward the end of the cooking process. (By the way pulled pork is a pork loin that has been torn apart, but cooked whole)
if you rap the potato in foil and put it on a BBQ to cook, how long will it take?|||Wash potatoes and wrap in foil. Place over medium coals or med heat on gas grill. close lid and roast, turning once when baking is half done.
For small potatoes, roast for 30-40 minutes
for med 40-50
for large 50-60
I live a a mile high--at sea level and lower altitudes, the cooking time will be at the lower end of the times listed.
To check for doneness, you should feel some "give" if you squeeze it with a potholder. They will continue to cook for a short time after being removed from the grill. YUM!|||I slice baking potatos in 3/4 slices. I placed a slice of onion, and butter between each slice of potato, salt and pepper, wrap in foil and place on BBQ for 30 minutes. quick, easy and different.|||depends on how high you have the grill, but it will take less than the oven method. The last time I cooked them, it was about 30 minutes, with the lid down.|||I slice the russet in lengthwise quarters, brush with olive oil, use Adobo for seasoning and place the pieces directly on the grill surface. Grill these for 15-20 minutes, brushing occasionally with olive oil and turn to the uncooked surface for another 15-20 minutes, or until the flesh is browned. If they brown too quickly but are not cooked through, place them in the microwave for 2 minutes. Then serve with sour cream and chives. My dinner guests love these.|||I pre cook mine in the micro wave and place them,without foil, on the top rack of my bbq. It takes about 10 minutes,long enough to cook a steak,to get a nice crispy jacket.|||I use a Weber Charcoal grill. Sprinkle olive oil on the spud then toss on a bit of sea salt. Wrap in foil, 30-40 minutes on the grill, I like to take 'em out of the foil for the last 5 min so the skin gets crunchy.|||4 large baking potatoes
2 sticks butter
Wash and pierce the potatoes with a fork and wrap each one in double thick, heavy duty tin foil. Place the potatoes directly onto hot coals and cook for approximately 45 minutes, turning potatoes often, using tongs. Split the potatoes and top with 1/2 stick of butter for each potato.
(wrap your potato with a slice of bacon before wrapping with foil - delicious!)|||falling back on my boyscout days, wrap it in foil and put it directly in the coals for about 10-15 minutes, then check with a fork by sticking the potato. It should be soft, not hard and crunchy|||Rub the potato's with shortening first, then wrap and put on the BBQ 30-45 minutes|||About 40 minutes on medium heat,I do this a lot,onions too,while the New York Strip is just a sizzilin,cold Bud Light in hand !!|||when you poke the potato in the center and the poking device goes in easily then your potato is done|||i always just spritz the potato with olive oil rub it with kosher salt then wrap it up in foil toss in on the grill and check it every 15- 20 minutes
its done when you can squeeze it easily...tender.
the time it takes will depend on the temp of the grill how much other food is on it and the nature of the food . coal placement and pretty much everything
sorry i cant give u an actual set time the more u do this the easier it gets and youll just know when they are done.|||wrap em in foil with a touch of oil and a teaspoon of all-spice or other seasoning blend shaken onto 'em for about 15 mins
cheers!
I'm going to visit my brother, his wife and three young children this weekend. I'd like to take them out to eat, not a 5-star place but a comfortable family place. Hopefully a place unique to Oklahoma City because my wife likes to try new places. I like BBQ but if anyone knows a nice family-style place unique to Oklahoma, please tell me even if it's not BBQ. Thanks.|||I am from Oklahoma and these are the 2 BEST places for BBQ in the city. The top one is a chain from Texas, I think there are only like 10 of them.
The second one is INCREDIBLE and is definitely a family style restaurant. This one is exclusive to OK City. Both are extremely reasonable, what I mean by that is you can feed 2 for under 30 bucks. If you have kids or are a Mac and Cheese fan you gotta try the homemade mac and cheese from Banta's To die for....................
Enjoy OKCity. While you are there you should stop by the downtown area and ride the gondola and see the memorial with all those chairs lit up at night. It is an AMAZING place.
County Line BBQ
1226 Northeast 63rd St.
Oklahoma City, OK 73111
(405)478-4955
________________________
Banta's Ribs & Stuff
1120 N Meridian Ave
Oklahoma City, OK 73107
(405) 946-3023
What tricks or tip do you have for BBQ'ing?
I put my sauce on with a brush while its on the grill.
My best friend cooks the meat on the grill and just before its done they put it in a HUGE sauce pan and cook it in BBQ for about 15 mintues.
What about you?|||Marinate the night or day before , and cook it on a Weber grill , Cook it as slow as possible at least two hours baste with the leftover marinade to keep moist , remember to cook very slow if the flame flares up spray it with a spray bottle filled with water , then near the end the meat should be very tender and falling off the bone , that is when you want to apply the sauce first one side , let it cook for a few minutes the the other , then pull them off and baste again , Great now I'm hungry .
Good Luck !|||At Mamas in Detroit they grill their burgers. They also heat a mixture of BBQ sauce and vinegar with multi colored bell peppers and onion. Then the burgers rest in the sauce until served on a bun with the sauce. Deliciouso. Report Abuse
|||One trick is to put water into an empty metal (vegatable) can and place the can on the grill with your meat. The water evaporates during cooking, keeping the hot air in the grill super humid, turning out the moistest meat you've ever tasted. Report Abuse
|||Use Kiwi for a maranade...for pretty much every meat. Place in a bag, maranate for a few hours...take out the meat and BBQ...is amazing for the tenderizing and taste! You don't even have to like Kiwi!|||I kind of do what the 2 of you do. if i am going to use sauce on the meat, i grill the meat till it is almost done, then i either brush sauce on the meat while it is on the grill or i have a bowl of sauce that i dip the meat in & put back on the grill. happy bbqing|||I let someone else grill while I make drinks!|||Marinating it is the key to this riddle!|||Let the meat marinade in huge Ziploc bags w/ LAWRY'S marinade 24hrs before grilling.|||There are two ways to cook on a grill. BBQ is slow cooking using low (225 to 250 degrees) indirect heat, hence the term " low and slow". Grilling is cooking over direct (high) heat. Cooking things like pork butt, ribs, chicken and beef brisket I use the slow method. Things like steak, burgers and fish I use the hot method. Anybody can grill a decent steak or burger, the skill comes in true BBQing (or slow cooking)
When I BBQ a pork butt, for instance, it is not as important what kind of rub I use as how the meat is cooked. I have a drum style grill. I put all the charcoal to the end away from the smoke stack and the meat at the other end. I use a rub I found on the Internet (you can also buy rubs at the store). Put the meat on, close the door and leave it alone for 3 1/2 to 4 hrs. or more, depending on the size of the meat. Remember, "if your looking, you ain't cooking". When it's done, you'll learn by experience, I take the meat off the grill and let it set for about 15 min. Then slice it or chop it, depending on what you like, and then if you want, you can put your sauce on it.
Chicken I do a little diff rent, but that's another story.
Hope this helps|||What are you BBQing?
Here in the Mediterranean, we use lamb mostly. Shish-kebab and lamb chops. We use charcoal, when the flames r down and the charcoal turns whitish, we place the meat over it on skewers.
We cook it nice and slow. No need for any sauce coz the meat is tender.
We are having a bbq for my daughters first birthday and i am really stuck as to what to wear. I want it to be nice and i want to look like a yummy mummy and make my partner proud too. Please help me?!!!?|||BBQ stains. Kids throw food.
Wear something where the stain wont show up too bad next time you want to wear it.
Dark reds are good for BBQ sauce.
Here's some good sandwiches too,
CHOPPED PORK SANDWICHES
1 6-7 lb Pork Roast (Boston Butt/Shoulder)
Demon Pig BBQ Rub
2 bottles "Demon Pig BBQ Sauce"
Trim Excess fat from roast. Sprinkle with Demon Pig BBQ Rub.
Cook on grill with indirect heat at 225/250 degrees for 6 hours to an internal temp of 160 degrees. (This can be done in an oven or bbq smoker.)
Place in pan with 1/2 cup water, cover and place back on heat for one hour to finish. Remove from heat, let stand 30 minutes. Careful uncover. Let stand an additional 15 minutes.
Pull and chop meat to just under bite size pieces.
Warm "Demon Pig BBQ Sauce" slightly and mix thoroughly until lightly covered throughout meat. Serve additional sauce warm on the side.
Serve on buns with your favorite sides.|||That depends what your figure looks like:) ..... My granddaughter was 1 a couple of weeks ago, and my daughter had a BBQ too. She wore cargo shorts (low-rise) with a skinny ribbed tank (she's lost all her weight and looks FANTASTIC) ... even low-rise tighter jean capris and a sleeveless blouse that ties in front would be cute ... or, a crinkled gauze long dress (if you need to hide any figure flaws).......Just be sure you're comfortable, and don't wear anything that you are afraid to get dirty:)|||id say a long dress...something like this http://www.asos.com/Asos/Asos-Ribbon-Stripe-Dress/Prod/pgeproduct.aspx?iid=311780&cid=5158&clr=White&sh=0|||How about shorts and a cute top and sandles.
Or a nice summer dress with open toed shoes.|||A pretty summery dress.|||Something nice like a dress|||clothes plz|||Dress casual..it's not a night club.
I don't want a link UNLESS you have tried it yourself. Do you have a excellent BBQ sauce recipe? Good BBQ is hard to find, and restaurants who serve great tasting ones (legendary quality) are few and far between. I need a recipe you have actually tried.
I Love a great BBQ with cole-slaw smothered across the top. Give me your best shot, baby. Daddy's taste buds is screaming!|||I just made a batch of this a couple weeks ago. It's the best BBQ sauce I have made. Much better than you can buy in a bottle.
1/4 cup vegetable oil
1 cup minced onions
1/2 cup minced green peppers
1 jalapeno pepper, seeded and minced
1 pinch kosher salt
1 pinch black pepper
2 tablespoons minced garlic
1 (28 ounce) can tomato sauce
2 cups ketchup (preferably Heinz)
1 cup water
3/4 cup worcestershire sauce
1/2 cup cider vinegar
1/4 cup lemon juice
1/4 cup molasses
1/4 cup cayenne pepper sauce
1/4 cup spicy brown mustard
3/4 cup dark brown sugar, packed
1 tablespoon chili powder
2 teaspoons fresh coarse ground black pepper
1/2 teaspoon ground allspice
1 tablespoon liquid smoke (optional)
Pour the oil into a large saucepan over medium-high heat.
After oil has heated, add the onions, green peppers, and jalapenos and stir.
Add a pinch of sa1t and pepper and cook until vegetables are soft and onions are golden.
Add the garlic and cook for 1 minute more. Add remaining ingredients except the Liquid Smoke.
Bring to a boil, then lower the heat so the sauce simmers.
Simmer for 10 minutes.
Turn off heat, add the Liquid Smoke and let the sauce cool.
Pour it into a container, cover, and store in the fridge until ready to use.|||Carolina Border BBQ Sauce:
1 cup yellow mustard
1 cup apple cider vinegar
1/4 cup sugar
1/4 cup light brown sugar
1/4 cup water
2 tablespoons chili powder
1 tablespoon Worcestershire sauce
1 teaspoon black pepper
1 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/2 teaspoons soy sauce
2 tablespoons butter
Mix together all ingredients except the soy sauce and the butter. Place in a saucepot and bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Add soy sauce and butter and reduce for 10 minutes.
Yield: about 3 cups
IT IS AWESOME|||Quick and Easy and Great BBQ Sauce
1 can Coke
1 1/2 cup catsup
1/4 cup Soy Sauce
1 medium onion - grated
1 tablespoon minced Garlic
Pepper to taste
Mix all well in a good sized sauce pan -- bring to a boil. You need to watch this very closely, as it will boil over very easily. Reduce heat to simmer and let simmer 30-45 min., depending on the consistancy you like.
Hope this helps..
I'm having a BBQ in a couple of weeks, and I'm looking for some sides besides, Potato Salad, Macaroni Salad, Pasta Salad and Baked Beans.|||I make this awesome bean salad(well so my kids and friends tell me) It is best served warm. Here it is.... Enjoy!!! (If you make it that is)
Kelly's bean salad
Peel and cube some potatoes par boil and then fry lightly in a little butter and oil until golden and cooked through. Then fry some bacon until crisp, in some of the bacon fat fry up some mushrooms. In a DRY pan toast some pine nuts and leave aside.
Take some green beans top and tail them and blanch for about 1-2 minutes in boiling water. Refresh immediately in iced water to stop cooking process and keep them green. Halve or quarter some cherry tomatoes depending on their size.
Place beans bacon tomato and mushrooms in a bowl and add a drizzle of balsamic vinegar or Worcestershire sauce. Toss in the potatoes and top with pine nuts. Serve immediately and preferably still warm or slightly above room temperature|||Peel and cube some potatoes, carrots, squash, onion, and garlic... any vegetable you like. Place the vegetables on heavy aluminum foil. Seal the foil edges, and bake on the grill (turning occasionally), or in the oven for about an hour. You can add butter, or seasoned salt before baking them. Feeding a big crowd? Make several packages for easier handling.|||Corn on the cob.
Grill some veggies (green & red peppers, onions, etc.), drizzle with olive oil or a light italian dressing.
Baked potato (wrap 'em in foil and toss 'em on the coals)|||in Texas the standard is beans and tater salad, with pickles and onions|||Grilled pineapple, fresh corn salad and grilled artichokes are all fabulous.|||Throw a banana on the grill and cook until the skin is completely black, yummy.|||cole slaw
rice (hehe)
corn on the cob
salad
fruit salad
vegetables
mashed potatoes and gravy
potato salad
chips 'n dip
vegetable stir fry|||CHICKEN WiNGS!|||I was doing some experiment during a BBQ party and it's was not bad.
I baked some mushroom with butter, salt and black pepper in the aluminium foil for about few minutes. Once the mushroom is soft and all butter is absorbed, it is ready to be served.
Have fun trying.|||corn on the cob!
fruit salad!
slaw!
7 layer dip!
sam adams beer lol
these are all musts when we grill bbq. but so are the above mentioned salads.
oh and we always have a cold dessert like cheese cake and ice cream afterwards.|||roast unpeeled aubergines in oven(not to direct flame) until the peel is burnt,peel them smash them ,mix em with smahed garlic(optional),olive oil and lemon juice|||without going into pages of giving you recipies, I would advise you to go to some of the best sites and print them off.
allrecipies.com
bellaonline
AWW which is the site for the Australian Womens Weekly Magazine in Australia, here you will find lots of these recipies because we have so long a summer
good luck|||Check out this website they have some good ideas.
http://www.texasbarbeques.com/barbeque_s鈥?/a>
It might also be a good idea to have some appetizers for people while they wait for the main food. I just had a big party for my son's 1st birthday, my husband bbq'd I made a good spinach dip and 7 layered bean dip before they all ate their food.|||Make these. It isn't potato salad, but they are delicious!
Chuck Wagon Potatoes Recipe courtesy Rory Schepisi
See this recipe on air Sunday Jul. 22 at 3:00 AM ET/PT.
Show: The Next Food Network Star
Episode: Meet the Press
5 to 6 pounds red bliss potatoes
1 large onion, diced
2 shallots, diced
1/2 cup chopped garlic
1 1/2 cups par cooked bacon, chopped
1 1/2 cups salted butter, softened (recommended: Country Crock)
Salt and freshly ground black pepper
1 cup applewood smoked Cheddar, grated
1/2 cup chopped chives
Preheat oven to 400 degrees F.
Wash and cut potatoes into bite-size pieces. Place potatoes in a medium sized roasting pan. Add diced onion, shallots, garlic and bacon. Mix potatoes and other ingredients with softened butter until ingredients are coated thoroughly with butter. Cover with foil and cook approximately for 1 hour or until the potatoes are almost fork tender. Remove foil. Season with salt and pepper and place back in the oven for 20 to 25 minutes or until potatoes have a nice golden brown color. Garnish with grated cheese and chives.
There will be a BBQ party in my workplace, around 70 people are attending. I am supposed to make a dessert for the occasion. As I will make so much of it, I prefer something that is not baked. I am also not using the barbecues for making the dessert. What I am looking for is a kind of sweets that I can make in advance and take there. The only option I have now is rum balls, I am looking for other options. Anyone?|||Banana pudding is always good at a cookout. So are cookies, such as Peanut Butter, Almond Macaroons, and Butter Pecan.
Banana Split Cake is pretty impressive:
(From Imperial Sugar--serves 12 generously)
2 tablespoons granulated sugar
1 stick butter or margarine, melted
2 cups graham cracker crumbs
2 sticks butter or margarine, softened
1 teaspoon vanilla extract, or almond extract
2 cups powdered sugar
2 large bananas, ripe, thinly sliced
1 can crushed pineapple, 20-ounce, drained
1/2 cup granulated sugar
1 cup shredded coconut meat
1 cup sliced strawberries
1 cup pecans, coarsely chopped
2 cups heavy cream, whipped with
2 tablespoons granulated sugar
Combine 2 tablespoons sugar, 1 stick melted butter or margarine, and graham cracker crumbs; mix well and line 9" x 12" dish or pan with crumbs. Combine 2 sticks butter or margarine, vanilla extract, and powdered sugar and beat in electric mixer for 15 minutes on medium speed. Pour over crumbs. Layer remaining ingredients, in order listed, over filling, garnishing top with extra strawberries. Refrigerate several hours before cutting in 3" squares. Serves 12.
This Summer Dessert is easy and goes over well at a cookout:
Summer Dessert, serves 8 generously
1 carton Cool Whip庐, 6 oz
1 can sweetened condensed milk
1/3 cup lemon juice
2 cups fruit (any or combination of strawberries, blueberries, pinepple, kiwi, raspberries, bananas)
1. Mix lemon juice into the condensed milk. Add thawed Cool Whip and stir until mixed.
2. Add 2 cups of fruit. Chill.
The perfect do-ahead-and-take-from-the-freezer dessert:
Hospitality Pie
(24 servings)
1 can sweetened condensed milk (Eagle Brand)
12 oz whipped topping, Cool Whip brand
8 oz cream cheese, soft
3 pie shells, baked
4 tablespoons butter
1 cup almonds, slivered
2 cups coconut
Butterscotch ice cream topping
Mix milk, cool whip, and cream cheese. Blend till smooth. Pour into pie shells. Toast coconut, almonds, and butter at 375 F. till golden. Cool. Sprinkle coconut over top of pies. Drizzle with butterscotch topping. Freeze overnight. Makes 3 pies, each serving 8.|||Double KISSES Truffles
28 HERSHEY'S KISSES Brand Milk Chocolates*
2 tablespoons plus 2 teaspoons whipping cream
10 HERSHEY'S KISSES Brand Milk Chocolates filled with Caramel
1 cup ground pecans
Directions
1 Remove wrappers from milk chocolates. Place milk chocolates and whipping cream in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM 15 seconds at a time, stirring after each heating, until chocolates are melted and mixture is smooth when stirred. Cover; refrigerate 4 to 6 hours or until firm.
2 Remove wrappers from caramel filled milk chocolates. Using about 1 tablespoon milk chocolate mixture for each truffle, shape chocolate around each caramel chocolate piece; roll in hand to make ball. (Be sure to cover each chocolate piece completely.) Roll in pecans; refrigerate until ready to serve. For best chocolate flavor, allow truffles to soften at room temperture about 5 minutes before eating. 10 truffles.
Note: Recipe may be multiplied.
* 3/4 cup HERSHEY'S MINI KISSES Brand Milk Chocolates may be substituted for HERSHEY'S KISSES Brand Milk Chocolates.|||Chilled Fruit Salad!!
Buy a bunch of cans of fruit cocktail, cool whip, a couple apples, & grapes
Drain the fruit cocktail, slice the apples, and get all the grapes off the vine.
Throw it all in a huge bowl with the cool whip & mix.
Cover and chill in the fridge for a few hours.
DONE!
If you wanna add more and make it spectacular add canned mandarin oranges, canned chunk pineapple, banana slices, sliced strawberries, and marachino cherries!you might need more cool whip if you add more fruit.|||Strawberry shortcakes. Just bring those little cake cups, cut up strawberries(cut them up a few hours before and add sugar,mix it, and put it in the fridge so the sugar will make a syrup) and bring whipped cream and everyone can make their own little strawberry shortcakes.
Its fresh and good for a bbq.|||A big ole chilled sliced up watermelon would be a nice light dessert after all that spicy food.|||A Chocolate cake, ice cream, cookie, or a banana desert... i love it here is the web site!
http://www.myboyfrienddatedachef.com/|||Chocolate or Mocha cake. anything thats cake. it serves a lot of people.|||cake
ice cream
brownies
cheesecake
jell-o
cupcakes
italian ice
cookies
fruit salad with cuatrd
pies
pudding|||Chocolate Cake|||Pecan pie is classic.|||pie or brownies
Where can i find a beach where I can have a fire and/or BBQ equipments in Jersey Shore or NY?
As the title says,,
Some friends and I are planning to have a picnic on the beach but we are new to the east coast, just moved from California.
Any nice beaches near central of NJ?
I'll appreciate any help.|||You might want to try Island Beach State Park -
http://www.state.nj.us/dep/parksandfores鈥?/a>
http://island_beach_park.tripod.com/
Hello i have back attached chicken legs they are good sized what i need to know is how long to cook them on a bbq thanks|||Brine them in 1/3 cup kosher salt and water for 30 minutes or so first. Then dry well.
Season with salt, pepper and oil.
Cut slits in the skin every inch apart to let steam out.
Turn on half the burners on the grill and when hot, put chicken over un-lit burners. Cook skin side up. Rotate pieces after 20 minutes. 20 minutes later you can remove.
Note: at the end you can put the chicken skin-side down over the hot grill side for 2 minutes to get grill marks, but if your BBQ was hovering about 425 - the skin should be a nice brown already.|||Boil them first. This will make them tender and cook better on the grill without drying out since chicken with bone needs to be cooked slower on the grill over indirect heat. After boiling is done let them sit and base them with olive oil and season them. then put them on the grill and constantly coat the chicken with BBQ sauce. You want to layer your sauce on|||Another option is to remove the skin and make a few slits in the thickest part of meat. Then marinade either in just oil,garlic and lemon. Or if you have more time natural yoghurt, fresh ginger, crushed garlic and spices such as paprika, cumin & coriander. The marinade half cooks the meat, so it wont take as long plus you have the lovely flavour as well. Enjoy!!|||When I do that I pre-boil the chicken - let it cool - place on the BBQ with whatever spices/sauces you use - when the chicken is browned you will know it's done
I would like to to start a weekend bbq business. How can I accomplish this? Should I start off with a mobile business? I teach school, I have flirted with the idea of selling plates at my school once a month.Should I get a loan to do so? What can I do to be sure that this business is successful? Good advice needed!|||I met this kid who started his barbecue business at age 19. He worked hard and I am not sure if he making a go of it. He has a lot of family working his place. ONE PROBLEM: he is located outside the "BBQ Belt." Personally, I just don't feel BBQ will work out of the Southeast starting in N.C. and running deep into the south land. K.C. and the mid-west that is part of cattle country all the way down into Texas. I live in a state that is not friendly to small business but more important it is an almost (95 percent ) English Irish population which is a border state with an old population. The only "foreign food restaurants" that seem to fit the tastes of the population are pizza, some Mexican via Taco Bell, and a few Chinese places with food that has all of the spices removed. You need to be near one of the hubs Lexington, N/C, Memphis, K.C. or some of the Texas cities and towns. I am sure it will not float in the northeast. But, I may be wrong.|||First find a pig.
I am trying to find out a substitute for BBQ sauce that I can use on my chicken that I am baking, any ideas or product names?|||There isn't anything in BBQ to make it NOT heart-healthy! I have 2 different bottles right here:
Kraft Mesquite Smoke: per 2TB serving: 40 calories, 0 fat, 0 cholesterol, 9 g. carbs, 7 g. sugar
Jack Daniels BBQ sauce: per 2TB serving: 50 calories; 0 fat; 12 g. carbs; 8 g sugar ... and
A-1 Texas Mesquite: 1 TB serving: 15 calories, 0 fat; 0 cholesterol, 4 g. carb, 4 g sugar
So...NO fats and NO cholesterol in any of them|||use Italian salad dressing|||Honey.|||liquid smoke in the bbq isle|||Your not going to find any sauce out there healthier then BBQ stop looking now.
That鈥檚 why I BBQ just about everything very low in fat and it taste great. Try using Sweet Baby Ray鈥檚
Good luck
I'd like to make Meatballs with BBQ sauce, and, hopefully, include within the meatballs a uniquely BBQ taste.. Any suggestions on how I can make this from scratch?
Thanks!
Sean|||Try this recipe for meatballs in barbecue sauce -
Ingredients:-
* 450g or 1lb lean minced beef
* 225g or 陆lb good pork sausauge meat
* 2 tablespoons breadcrumbs
* 1 small red pepper finely chopped
* 1 small onion finely chopped
* 1 clove garlic crushed
* Handful flat leaf parsley chopped
* Handful basil chopped
* 1tablespoon tomato pur茅e
* Salt and pepper to taste
Flour for coating the barbecue meatballs and oil for frying
For the sauce
* 1 onion chopped
* 2 tablespoons oil
* 50g or 2oz light brown sugar
* 1 heaped teaspoon English mustard
* 1 teaspoon Worcestershire sauce
* 2 tablespoons tomato pur茅e
* 300ml or 陆 pint water
* Freshly ground salt and pepper
Method:-
Pre-heat the oven to 180掳C, 350掳F or gas mark 4. Throw all the meatball ingredients into a mixing bowl and set to it. Don鈥檛 be afraid to get your fingers in and really scrunch it all together! Once mixed form your meatballs ready for flouring and frying. Roll the meatballs in the flour and place them in the frying pan until browned all over. For the barbecue sauce recipe, fry the onion in the oil for 3-4 minutes until translucent, then add the tomato pur茅e and fry for another minute. Then add the remainder of the ingredients and stir until thoroughly mixed. Transfer the barbecue meatballs to a casserole, pour over the barbecue sauce and place in the oven for 60 minutes|||When I make homemade BBQ sauce, I don't necessarily measure stuff. But, I can give you what I put in it and you can judge what flavors you like so you can add more of less of ingredients. It always turns out BTW...
Catsup
Molasses
Soy Sauce
Onions (dried or fresh chopped)
Prepared Mustard
Garlic
Liquid Smoke
Maple Syrup
And I just mix it up and it turns out pretty good - better than store bought.
Good luck.
Oh, if you want a sweet and sour sauce for your meatballs, I have friends that use 1/2 catsup with 1/2 grape jelly.|||BBQ sauce?
What a misguided concept!
The idea of a bar-be-que is to cook something over charcoal, not to pour a sauce over cooked meat. I have tasted 'BBQ sauces' and can see absolutely no resemblence to any barby I have ever cooked.
The whole concept reminds me of putting a 'Go faster' stripe on a Lada. It doesn't make it go any better.
The sauce detracts from the flavour of the food - don't do it!
well im turning sixteen in september and ive started planning from now that i want to do a bbq. ill have about 20-30 people and i need to to know also if it a good idea to have like a big tent?and what kind of food and what activities?|||for a bbq theme games like been bag toss and outdoor darts would be good but for food i would have a big table with snacks and maybe some meals but don't serve them just leave them out for people to eat when their hungry a big tent might not be the best idea but diffenalty lots of tables and a dj sounds good :)|||well there are many themes you can do but if your not in to that there are games like musical chairs , line dancing , bingo and give out prizes , and limbo! its a BBQ party dont for get moist disposable hand wipes for their fines....|||Get a dj ;D
My son is about to go to a friend's 21st B-day BBQ, it appears there is only 1 person already there. My son has called several other people to know if they're going and almost all have said no. My son is worried nobody is going to show and wants to know what he should say to his friend so that he doesn't feel bad.
Any suggestions??
Thanks!|||He shouldn't say anything at all, just act like everything is perfectly fine.
Think about it, if you had cancer would you want everybody saying oh I'm so sorry or to just make the most of the time they had left with you?|||Say that there is some big event going on somewhere else that is happening at the moment that everybody went to. Make up a story about like some band that he doesn't know making a surprise visit to town and everybody went to see them, something like that. You know? Or say that one of his other friends was also having a party that everybody was going to. Make up anything.
Or say that somebody died. Or just tell him that nobody likes him.|||Just tell him to tell his friend, "Hey skip there will be plenty of cheese for you later when them BBQ's are be full of meat". and while your son is saying this pick up a bunch of hookers, preferably fat girls with fake Playboy bunny ears, and then there will be meat that doesn't need to be roasted|||I would just tell him that its not the quantity of the friends is the quality of his friends I would rather have 1 great friend who I could always trust than 50 people who claim to be friends but don't give a crap about you.|||"I'm really sorry that the others were either unavailable or not interested. I feel your pain. You are a good friend and you deserve better than this."|||say "happy 21st bday"
As the title says - I'm going to a bbq, and need to bring a baked dessert.|||Pavlva every time. None of that glopy stodgy cake crap, it's like too heavy. A pav is messy and perfect for BBQ.
It can be made beforehand, even the day before, but put the whipped cream on just before serving.
Here is a good recipe with strawberries and raspberries, you can use peaches, kiwi etc.
It is the PERFECT BBQ dessert. Light, crispy, sweet , so decadent, and SO elegant, and always gets amazing reviews.
Cakes are just grease and stodge and too heavy this is amazing to eat.
http://www.bbcgoodfood.com/recipes/4258/鈥?/a>
you can find chocolate versions online too, they are good. MArtha Stewart has a good one on her site.|||We can't believe that no one said: Sweet Potato Pie!! Report Abuse
|||mango pudding
Prep Time: 15 minutes
Cook Time: 1 minute
Total Time: 16 minutes
鈥ERVES 3-4
鈥? medium to large ripe mangoes (for tips on buying fresh mangoes, see below)
鈥? packet gelatin
鈥?/2 cup hot water
鈥?/3 cup white sugar
鈥? cup good-quality coconut milk (*see below for substitutions)
1.Make sure your mangoes are ripe (see link above) - the fruit should be bright orange or yellow and fairly soft. Scoop out the fruit, including around the stone. Place the fruit in a food processor or blender and blitz to create a smooth mango puree. Leave the mango in the processor/blender.
2.In a saucepan, heat up the water until it reaches a rolling bowl. Remove from heat. While stirring the water with a whisk or fork, sprinkle the gelatin over the surface of the water and stir briskly in order not to have any lumps.
3.Add the sugar to the hot water/gelatin mixture and stir to dissolve.
4.Add this mixture to the mango in the food processor/blender. Also add the coconut milk. Blitz briefly until ingredients are combined.
5.Pour into dessert bowls or cups and place in the refrigerator for at least 2 hours (or up to 24 if making ahead of company coming). Serve cold on its own, or with some fresh fruit, and ENJOY!|||Texas sheet cake...it just ain't a bbq without that Texas sheet cake. ...and it serves up to 30 people.
TEXAS SHEET CAKE
oven temp. 350掳F
2 cups flour
2 cups sugar
_____________
1 cup margarine
4 TBS cocoa
1 cup water
__________
2 eggs
1/2 cup buttermilk
1 tsp. baking soda
1 tsp. vanilla
Mix flour and sugar in mixing bowl. Heat margarine
cocoa and water in saucepan until boiling. Pour hot mixture
over flour and sugar; mix well. Mix in the eggs, milk, baking soda
and vanilla; blend thoroughly. Bake in buttered 11x15 pan, 20 to 25 min.
(maybe 30)
Cover with icing as soon as you remove cake from oven.
ICING
1/4 cup margarine
1 1/2 TBS. cocoa
3 TBS. milk
Combine margarine, cocoa and milk in saucepan and heat to boil.
Remove from heat, and add
2 cups powdered sugar
1 tsp. vanilla
1/4 cup chopped nuts.
Pour over hot cake|||Orange brownies! Perfect for a BBQ. Here's a link to the recipe by Paula Deen. The frosting makes enough to do 2 batches of brownies otherwise you might want to cut the frosting recipe in half. I make these for special functions and everyone loves them!
http://www.foodnetwork.com/recipes/paula鈥?/a>|||No no no no no no. Pie. The answer is pie people! Everyone wants delcious fruit pie. Apple, ccherry, blueberry.Simple, wholesome, and delicious!|||BBQ food isn't expected to be fussy or fancy.
Take cookies or brownies. Easy to eat, no plates or utensils required.|||Strawberry Cheescake! mmmmmmmmmmmmmmmmmmm!|||Brownies!|||BROWNIES! regular or enhanced. :)|||Pita bread.|||Apple Pie..ala mode/
Cherry Rhubarb pie..
Sheet Cake..apple or blueberry.|||Mac and cheese Ingredients you can use other cheese than Gruyere( it cost a lot) and it is still that mac. Read source please it gives ideals about cheeses to use that cheaper and how good this mac is.
* Kosher salt
* Vegetable oil
* 1 pound elbow macaroni or cavatappi
* 1 quart milk
* 8 tablespoons (1 stick) unsalted butter, divided
* 1/2 cup all-purpose flour
* 12 ounces Gruyere, grated (4 cups)
* 8 ounces extra-sharp Cheddar, grated (2 cups)
* 1/2 teaspoon freshly ground black pepper
* 1/2 teaspoon ground nutmeg
* 3/4 pound fresh tomatoes (4 small)
* 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Directions
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
I wanted to make ribs this week, I wanted to try making them with Mild sauce from Buffalo Wild Wings. Would that effect how the wings turn out? I'm not a huge fan of BBQ sauce so I wanted to try something different that I know I like, I'm just not sure if it would turn out.|||Many times you "mop" pork with a sauce during cooking if you are doing the low-and-slow technique.
As long as you cook the ribs not over the flame/fire, try brushing the ribs several times with the wing sauce. Since it probably does not have lots of sugar it should not burn. Save some to smear on at the end.|||ribs with hot wing sauce? im just not sure it would go well.
Well, hot sauce is runny, and bbq sauce is thicker and sticks. so i feel like your ribs would have less flavor.
Maybe you could try making a spicy-sweet barbeque sauce. What is it that you dont like about BBQ? the smokeiness? then make a non-smokey bbq sauce. Make a tangy one, or a citrus one.|||you could also try a dry rub.|||Sure... if you use a different sauce on your ribs, they will turn out different. That is assuming you cook your sauce on the ribs. Another option is to just cook dry ribs with a rub only and then serve your sauce(s) on the side.
Bill
Barbecue Recipes - http://www.bbq-book.com
What tastes good if I don't want to hassle with the bbq. should I broil, marinate, or??? I would appreciate any suggestions.|||Country Style Steak and Easy Gravy
* 1 pound round steak, cut into 4 portions, pounded to tenderize
* 1/2 cup all-purpose flour
* 1/8 teaspoon black pepper
* salt
* 2/3 cup buttermilk
* 1 cup cracker meal or crushed saltine crackers
* 3 tablespoons shortening or oil
* 1 can (10 3/4 ounces) condensed cream of mushroom soup
* 1 cup milk
PREPARATION:
Combine flour and pepper in a shallow bowl or pie plate. Pour buttermilk into a second shallow bowl. Put cracker meal into a third shallow bowl.
Sprinkle steaks with salt; dredge in the flour, dip into the buttermilk, then coat well with the cracker crumbs, pressing with hands if necessary to help crumbs adhere.
Melt shortening or oil in a large skillet over medium-high heat.
Cook steaks for about 3 minutes on each side, or until nicely browned and cooked through. Drain off most of the excess fat, leaving the dregs, or browned bits.
Add soup and milk to the skillet drippings; stirring and scraping up browned bits from the bottom of the skillet. Continue cooking, stirring constantly, until mixture comes to a boil. Serve steaks with the hot, creamy gravy.|||Microwave it until it tastes like chicken.
No, really.|||Get an indoor grill. Soy sauce marinate is always my favorite. Here's a killer recipe that I will be making this weekend:Here's the link:
http://www.everydaycook.com/recipebox/me鈥?/a>|||Grill it and serve with a hot pepper sauce. There's no way that you should need to marinate good quality steak, marinating is to tenderise meat.|||Broil it or bake it...I would marinate it or season it hours before you cook it to let the flavors seep into the meat...once you put it on the pan to cook it, don't move it until you're gonna flip it or you'll lose some of the juices!|||Broiling is pretty similar to gooking on a grill. You can marinate or not... I just broil mine with a little garlic salt or seasoning salt and pepper rubbed on beforehand if it's a nice steak.|||Steak is a matter of taste. You like it rare, very rare what? broiling is good. I like to marinate and cook slow like in an electric frying pan at 200. I also like it thrown on a very hot grill or frying pan just long enough to sear it on both sides, and eaten with raw onions. 9/10ths of cooking is finding out what you like trough trial and error preferable some one elses, thats why when you taste something you like you ask questions. Marinading in soy sauce is good. What the cow has eaten is more important than the way it is prepared. A grass fed animal is never going to be as good as corn fed no matter what you do to it, so get your meat from adairy state not TX cuz they have no appreciation for good taste. Cooking slow over vegys you like can be super.|||My favorite way to cook steak is to put italian dressing and minced garlic on it, rub it with some salt and pepper, and then cook it up in a pan on high heat.|||My favorite way to cook steak is to "Chicken Fry" it..Crumble saltine crackers in a bowl and scramble an Egg in another bowl..Dip in egg then Crackers then fry in a cast iron skillet with alittle Canola oil ..then top it off with some gravy...Its the bomb-diggity! however, I encourage you to take your time when cooking a steak ( no matter how you Cook it) It is essential to a tender meal worth eating..otherwise you may as well just make yourself a peanut butter sandwich and call it good.
Blessed Be~|||Broil it, if it's not a roast or something. Juice it up with some Jack and throw a piece of bacon on it (don't expect to eat it, it'll burn--and your oven might catch on fire). It's a good steak. Salt and pepper beforehand, ya know. Four to five minutes on each side when oven's hot, for meduim rare to awesome. The meat sucks up the bacon fat, helping it stay tender as it's cooking. The sour mash makes it taste like Shangri-La. The seasonings amp it up and deliver it. A good steak indeed. Dash some parsley flakes on it if you want....|||preheat a iron skillet under your broiler then cook your steak.|||I usually grill mine with a nob of garlic butter inside it.|||cover in olive oil. sprinkle seasoning on and massage it in on both sides. (i prefer everglades seasoning) let sit out for an hour til room temp. bake at 350 til medium rare. YUM!|||You could make swiss steak or salisbury steak or fajitas or....
Have a great dinner!|||marinate it with sot sauce then put onoions and garlic and a squeeze of lemon you can either grill it or fry it oh and don't forget to season it leave it in the fridge about an hour then its ready to cook it
It's not really a bbq because were not actually barbequeing (is that a word, haha) anything but my neighbors are having a party where theyre grilling hotdogs and hamburgers, that sort of thing. anyway we all have to pitch in with some food and my mom and i dont know what to bring. maybe you could give us some ideas? (we need to bring two dishes)
thanks so much!|||How about a desert - cake, cupcakes, or maybe a pie
And a nice side like a fresh salad with lots of tasty veggies, plus a few dressing options
Or, you could bring a veggie tray with dip, and also maybe some au gratin potatoes (slice potatoes thin, and place a layer in a buttered baking dish. then a layer of cheese (like cheddar and a bit of mozarella and keep going, adding also salt and pepper to taste with the layers. End with a cheese layer. Bake at 350 for about 45 min or until golden and bubbly. Then cover with aluminum foil and take to your BBQ).|||Here's my list...
-Baked beans: Take some chopped bacon & sliced onions and saute them together until they brown up nicely. Once they are done and drained of bacon grease, add in Bush's Baked Beans (canned beans) which are the best for this easy recipe.
-Coleslaw-This easy recipe will wow the crowd. Combine coleslaw mix (finely chopped cabbage in the bad) with poppyseed dressing, fresh cracked pepper, dried cranberries and toasted pecan or walnut pieces. Let chill for about 30 min. before serving.|||Go to my blog:http://danceinliz.blogspot.com/, and I can help you with ideas, food, decorations and so much more for your party. I could also plan a complete party for you...for FREE!!! So, please just comment on my blog, and I could really help you. I could also answer your questions concerning dance, style and just other stuff!|||You could bring potato salad, that's always a favorite. Or coleslaw! You could also try some type of potato casserole. Hope this helps!|||Brunswick Stew is a good side at a BBQ...
There's a recipe here...
http://www.bbqsuccess.com/bikes-blues-bb鈥?/a>
Bill
Barbecue Recipes - http://www.bbq-book.com|||-Potato Salad
-Pasta Salad
-Garden/Caesar Salad
-Corn on the Cob
or Dessert:
-Pie & Ice Cream
-Cake
-Popsicles
I normally use standard Charcoal briquettes in my BBQ. I know some people use 100% wood charcoal. Where can I find this? And what is it like to use?|||It's called "lump charcoal". Walmart has it. It burns alot hotter than briquetes and makes food taste better but doesn't last quite as long. Try it. I think you will like it!|||charcoal is beter use the right stuff|||we go round up some wood off our property (we live on 3 wooded acres). we use kindling to start the fire, then larger pieces we break up into smaller pieces to keep the fire or coals warm to cook over. i like using hickory and cedar wood myself, but any wood actually makes for a good flavor when cooking.|||Yes, it's called Lump charcoal. It will burn hotter and longer, but not as evenly as briquettes. You should be able to find it at your local hardware store and some supermarkets.
Be sure to use a chimney starter to light lump charcoal.|||Absolutely! You need to make sure the wood is cured properly before using it though or it will be nasty.
The basic rule of thumb is any tree that produces nuts or berries is suitable for cooking over/with. Hickory, cherry, apple, mulberry, oak, etc.
NEVER use pine or any thing similar to it. YEUCCH!|||A BRAND CALLED "RANCHER" 100% HADRWOOD CHARCOAL BRIQUETTES. NO TAR LIKE IN KINGSFORD.THEY BURN LONGER THAN KINGSFORD ALSO. START IT IN A BBQ "CHIMNEY" WITH NEWSPAPER FOR NO LIGHTER FLUID TASTE.
HOME DEPOT FOR AROUND $4.00 A BAG. I HAVE 23 BAGS RIGHT NOW.
I USE THESE IN BBQ COMPETITIONS.
I ALSO US "LUMP" HARDWOOD CHARCOAL. IT WORKS BETTER FOR SLOW COOKING SUCH AS SMOKING THAN FOR GRILLING. GREASE DRIPPING FROM CHICKEN COOLS IT DOWN MORE THAN THE HARDWOOD BRIQUETTES.
GOOD LUCK
I have sold this recipe at farmers markets and fairs, celebations and such. It is well accepted everywhere, we also have a food booth that sells a bbq wrap with our bbq sauce and our salsa with fresh made chips|||If it is so good I think someone by now would have offered to buy the recipe from you, you make it fresh and It probably wouldn't translate to profit in there.|||I'm not saying it wont happen but getting a compay to pick up your recipe is going to be hard. I would just start calling companies, sending in samples, and then setting up a face to face interview to sell your porduct. It may or may not take and you could end up furhter ahead to just keep selling it yourself. Youcan also talk to local grocery stores about carrying your product on their shelves.
Friday, February 24, 2012
I am going to make wingetts for a potluck dinner. The tyson bag of $7 does not suit me. I am thinking of boiling the chicken with herbs and spices and bbq and bake it. so far I have not had good bbq sauce. which is a good store bought bbq sauce?|||the buffalo wild wings sauce is really good you can buy it at the restaurant|||My personal favorite is Sweet Sass 'Hickory Kick' but it is only in stores in Michigan. I think they take orders online, but if you live in MI, grab some. It is excellent.|||There's a sauce called Sweet Baby Ray's.
The sauce is the boss.|||Well don't know what store can you get it in, but i suggest Jack Daniels BBQ sauce :)
We usually have a variation of these things:
BBQ corn
BBQ cabbage
Potato salad
Macaroni salad
Spinach salad
BBQ chicken or beef w/ some sort of sauce or marinade
I really want to try something new, either a cold dish that can be made ahead of time, or something that can be cooked on the grill. Any suggestions?|||Veggie Kabobs: ( If using wood skewers, soar for 1 hour before adding veggies, to prevent burning)
1 large red onion, cut into large chunks
1 large green pepper, cut in large chunks
1 large red pepper, cut in large chunks
1 pound whole mushrooms, cleaned
2 pints cherry tomatoes
(can add eggplant, zuchini, squash)
Marinade
1/2 cup oil
1/2 cup lemon juice
1/2 cup soy sauce
1 tablespoon fresh sliced ginger
Directions:
Combine marinade ingredients, marinate veggies 1 hour. Thread onto skewers. Heat BBQ or grill to medium heat, grill 5-10 minutes, turning frequently.
***********************
Summer Tomato Salad
Ingredients:
4 Large tomatoes, chopped
1 large red onion, sliced
1/2 cucumber, diced
1 red pepper, diced
1/2 cup canned/fresh jalepenos (optional)
1/2 cup green or black olives, chopped (optional)
1/2 bottle italian salad dressing ( may need more after refrigeration)
1 tsp salt
1 tsp pepper
1/4 cup chopped fresh flat leaf parsley
1/2 cup feta cheese
Directions:
Combine chopped tomatoes with other chopped veggies, toss with salad dressing, season with salt and pepper.
Chill in refrigerator 2 hours, to allow flavors to blend.
Top salad with crumbled cheese, before serving.
*****************
Roasted Vegetable Salad
Ingredients
1 eggplant - quartered lengthwise, and sliced into 1/2 inch pieces
2 small yellow squash, halved lengthwise and sliced
4 cloves garlic, peeled
1/4 cup olive oil, or as needed
1 red bell pepper, seeded and sliced into strips
1 bunch fresh asparagus, trimmed and cut into 2 inch pieces
1/2 red onion, sliced
1/4 cup red wine vinegar
2 tablespoons balsamic vinegar
1/4 cup olive oil
2 lemons, juiced
1/4 cup chopped fresh parsley
3 tablespoons chopped fresh oregano
salt and freshly ground black pepper to taste
Directions
Preheat the oven to 450 degrees F (230 degrees C). Grease a large baking sheet.
Spread the eggplant and squash slices out in an even layer on the prepared baking sheet. Place the cloves of garlic off to one side of the pan, so you can find them later. Bake for 15 minutes in the preheated oven
While the vegetables roast, whisk together the red wine vinegar, balsamic vinegar, olive oil, and lemon juice in a large serving bowl. Season with oregano, parsley, salt and pepper. Remove the garlic cloves from the oven, and chop or mash. Whisk the garlic into the dressing. Set aside.
Remove the vegetables from the oven, and stir the squash and eggplant. Layer the asparagus, red onion, and red bell pepper over the top of the eggplant and squash. Return to the oven, and bake for another 15 to 20 minutes, or until the asparagus is tender but still bright green.
When the vegetables are cooked through and slightly toasted, remove them from the oven, and place them in the bowl with the dressing. Stir to coat evenly. Taste and adjust salt and pepper if necessary. Chill for a few hours to marinate the vegetables.
******************
BBQ Potatoes
Ingredients
2 tablespoons butter or margarine, melted
1 tablespoon chili powder
1 tablespoon honey
1/4 teaspoon garlic powder
1/4 teaspoon ground pepper
2 lbs medium red potatoes, quartered
Directions
Can be made on the BBQ, grill or in the oven.
In large bowl, combine, chili powder, honey, garlic powder, pepper and butter. Add potatoes; toss to coat.
Oven:
Spoon potatoes in greased 11x7-inch baking dish.
Bake 40-50 minutes until potatoes are tender.
BBQ--wrap and seal in foil; place on grill for about 30 minutes until tender.
***********************
Grilled Italian Sausages
8 hot or mild italian sausages
1 white onion, sliced
1 green pepper sliced
8 hoagie buns
Directions
Heat bbq to medium. In a small pan, saute onions and green pepper in olive oil seasoned with salt and pepper. Grill sausages 4-5 minutes per side, serve in warmed buns with onions and peppers.|||I chop up broccolli & califlower to make that salad. See if you can do a search for recipes cause there are things you can add to it such as chopped bacon that make it delicious or raisens. Just do a search to get different recipes, it is delicious & it tastes better if made the day ahead anyway. If you need it to be easy you can go to the supermarket salad bar to by the cut up broccoli & califlower. & I put chopped onion but you decide then mix in mayo & some vinegar & sugar. Just a little of that to taste.|||Butterflied Tea-Smoked Chicken
1 3 1/2- to 4-pound chicken
3 tablespoons kosher salt
1 tablespoon chili powder
1 tablespoon Chinese five-spice powder
1 cup brown sugar
1/2 cup black tea leaves (or loose tea from 16 to 20 bags)
Directions
Using a heavy knife, cut the backbone from the chicken; discard. Open the chicken and place on a large cutting board, skin-side up; flatten with the heel of your hand. Rub the salt, chili powder, and five-spice powder all over the chicken. Cover and refrigerate 8 hours or overnight. Preheat a gas grill to high; reduce heat to medium after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.) Remove the grilling grate. Combine the brown sugar and tea in an aluminum pie plate and place it directly on the lava rocks of the grill (or coals). Replace the grate and put the chicken on it, skin-side up. Immediately cover the grill and cook 50 minutes without opening it. Flip the chicken and cook about 10 minutes, until the skin is crisp or an instant-read thermometer inserted into the thickest part of the thigh registers 170° F.Rainy-Day Method: Roast the chicken in a 400° F oven for 40 minutes or until an instant-read thermometer inserted into the thickest part of the thigh registers 170° F.
4 servings
Serving Suggestions
Grilled zucchini
Grilled baked potatoes|||this usually takes longer to make, but it is DELICIOUS. here's the recipe (sorry I don't know the exact amounts because i usually just eyeball it):
Torpedoes
bag of fresh jalapenos
boneless skinless chicken breast
bacon
toothpicks
slice the jalapenos longways and scoop out the seeds. cut up the raw chicken into pieces that will fit in the jalapeno halves. put one piece of chicken in each jalapeno half, and wrap each with bacon, securing with a toothpick. grill until chicken and bacon are done.|||Try some squash or zucchini on the grill, brush it with some melted butter... YUM!
For meat, try a pork loin, you can get them marinated or unmarinated and put your own flavor on it.
If you like spicy, try to find some jalapeno and cheese sausage, that's always easy to grill, and pleases the crowd.|||Maybe some dry rub chicken wings? They'll be a little different from the usually saucy BBQ.
Make the dry rub mix, equal parts cumin, thyme, paprika, red chili flakes, garlic powder, onion powder, salt & black pepper. Apply heavily onto wings immediately before grilling.|||How about some Jello salads? I like fruit in my jello, My mother used to make a jello salad with apple bits, pecans and grated cheddar cheese. It is just great with BBQ stuff. A cousin makes the jello with cool whip in it and cottage cheese and some kind of fruit complimentary to the flavor of the jello. Marshmallows instead of the cottage cheese is great too.
Fruit platters with sweetish dips are really good with BBQ also.|||what about bbq beans? I love to make redskin potatoe salad. its delicious, or antipasto, Bell peppers are good to grill, just throw a whole green pepper on, for like 10 mins, turning it frequently, and grilled fruit! Like pineapple,... just grill it, but brush some o.o. on it first... mmm... serve with ice cream!|||you could always bbq some fruits. I've heard you can do peaches on the grill.
pizza is also grillable believe it or not, my mom makes the dough and then puts it on the grill, it's fantastic. she uses a foodtv.com recipe.
other things are:
eggplant
zucchini
shrimp with old bay seasoning (my uncle does it, it's so good!)|||have you ever had sour cream burgers? they are awesome!!! go to allrecipes.com and look up sour cream burgers, all you need is ground beef, a pack of onion soup mix and sour cream, mix them all together and grill, they are so flavorful! they are the only hamburgers my husband will grill now!|||i used to do minted lamb
there is a nice pasta dish u can do which is pasta sweetcorn kdney beans peppers and some other stuff mixed together with mayonnaise which u can chill
mybe make some nice chicken beef or pork skewers by putting pepper onion and ur meat on a stick then grilling that|||I have a grat recipe for the chicken. 1cup lemon juice,1/2 cup of viniger,1/4cup of olive oil,cutt fresh onions,1tbs minced garlic,1tbs salt. Let this set in fridge over night. Than it is ready for the grill.|||when i comes to bbq's i usually like the traditional,
just throw some other stuff in the mix
coleslaw
and stuff
try an original desert
http://allrecipes.com/Recipe/Lemon-Raspb…|||coleslaw, bbq beans this is easy I put pork and beans in a pan and add brown sugar, mustard, ketchup and some bbq sauce onions if desired, let simmer for about ten minutes and good to go|||marinated grilled Pork Chops
marinated grilled beef Kabobs with big chunks of peppers and onions
slices of grilled pineapple
marinated grilled salmon
grilled kielbasa or Italian sausage|||Taffy Apple Salad:
Core and cut granny smith apples into chunks, toss with Cool Whip, drizzle with caramel sundae topping and sprinkle honey roasted peanuts on top. Easy and delicious.|||why don't you grill some veggie cabobs, you can do cherry tomatoes, bell pepper, squash, onions on them.|||coleslaw
deviled eggs
beet pickled eggs
fruit salad
pasta salad|||Hot wings! They're a classic and a favorite!|||Crispy hoisin Owl - it's delicious!|||BBQ salmon is the best! with a tomato, basil and Mozilla cheese salad or SWEET bbq corn|||Fish, shrimp, pork loin, or go greek with souvlaki and a feta salad. Yum, hungry!|||Try shrimp for the BBQ if you're a fan of seafood.|||marinated turkey ... on a STICK XD|||TURKEY BURGERS!!!
yummmmm|||try bbq ribs and baked potatoes, always a big hit|||grill shrimp or lobster
we have a ton of bbq sauce and chicken but we want to spice it up a bit....if anyone knows any good recipes let me know|||I like to add the following to my bbq sauce:
1 cup bbq sauce
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
several dashes of hot sauce
1 tablespoon apple cider vinegar
1/2 tsp dried oregano
1 tsp paprika
1 tablespoon honey
This a bit spicy with just a touch of sweet from the honey. The vinegar gives this recipe a nice tancy flavor.|||spice it up?????
well I would suggest adding 1 tablespoon Tobasco Sauce to each 1/2 cup of BBQ Sauce.
additionally, if you have......
put 10 + jalepeno peppers in a blender with 1/2 cup of applecider vinegar.... puree it, and then stir in the BBQ Sauce until you get the thickness of liquid you desire,
for the most robust flavor.....
place the chicken in baking dishes, and pour the bbq sauce over the pieces, and store in the refridgerator overnight, then cook the chicken
good luck|||I have found the best way to spice anything up is with no recipe
just go into your cupboards get out all your herbs, spices, sauces etc, and start adding
keep tasting till you get what your after,
don`t worry if it tastes awfull, you can allways add something else to bring it back
if your guest like or even love it don`t give them the recipe cos if your like me you will not remember what the hell you put in it lol|||BBQ chicken salad. Barbecue your chicken on the grill as normal and then cut it into 1 inch long slices. Then make yourself a good salad( romaine and iceberg lettuce, carrots, tomatoes, onions, olives boiled egg) it doesn't really matter what you add just make sure its not just lettuce. My family usually makes a salad bar type thing where you add whatever you like. Depends on your family. Put your chicken on top and dig in.
If you want a dressing a vinaigrette usually works pretty well. Or if your feeling fancy use balsamic vinaigrette. Best dressing in the world.|||cook the chicken however you like. Cool, remove from the bones and chop. Mix with BBQ sauce, heat in the microwave, and pile on a sandwich bun like a sloppy joe. Feel free to add things like sauteed onions/peppers to it, too.|||Buy a red onion and dice it up into very small pieces. Add some garlic and pepper and simmer your BBQ sauce for a few minutes before putting on the chicken.|||Add some Italian Dressing, Brown Sugar, and Worsteshire Sauce to it. It makes it zippy and good!|||Slow cook your chicken so it's very tender (oven at 325 for about 2-3 hrs, covered with foil, should do it)... then shred it and mix with the BBQ sauce and serve on buns (pulled BBQ chicken)
I bought two family packs of boneless country ribs for a family get together tonight. I put them in my roaster at about 325潞 half an hour ago... and the family will be coming over in about 4 hours. Should I leave it at that temp or should it be higher/lower?
Also, I put a few cups of water at the bottom of the roaster... I hope this was the correct thing to do... ?
any advice would be appreciated as this is my first time cooking boneless bbq ribs!|||You are doing is right. I would cover it with foil though until around 3 p.m. and then take it off for the remaining hour. (if you don't have any, don't worry about it, no biggie)|||Yeah turn your oven down to 200-225 and leave them in there until your guests arrive.Since you have already put some water in the roaster go head and add some flavor to it . BBQ sauce. Ketsup liquid smoke Worcestershire, garlic,onion ect.all of these will help flavor the meat.Did you s +p you meat first? If not do it now.|||YES THE WATER WAS CORRECT THAT WILL MAKE THEM GOOD AND TENDER BUT YOU SHOULD PUT THEM ON 350 AND JUST CHECK AND FLIP THEM ABOUT EVERY 15MINS. IT SHOULDN'T TAKE MORE THAN AN HOUR...THEN APPLY YOUR BBQ SAUCE AND U WILL HAVE THE BEST!
There are "smoke rings" at the base of the top. Can I, or should I try to erase these marks? Great BBQ, just trying to maintain in great shape. Thanks for any info. Larry|||Use WD-40. It should remove the rings, unless the paint/powder coating is actually damaged.
After using the WD-40, use windex or something similar to clean the WD-40 off the lid. It's not flamable but why chance it.|||Best thing I have ever found to clean my grill is to take it to a car wash and spray it with engine degreaser and then hose the unit down with the high pressure hose....It came out like new!
I have some chicken breast and want to either cook them in the oven or in a pan with BBQ sauce, but I have no idea how. I want them to be really flavorful I hate that chicken taste!|||I have been using this method for years with great success. Clean you chicken, remove fat and skin if you wish. In a roasting pan sized to fit the breasts, melt half stick of butter. Place the chicken in pan, covering with butter. Pour your favorite store bought bbq sauce over chicken. I like Kraft Thick and Spicy Original. Cover and cook at 325 for about an hour and a half or until meat thermometer registers internal temp of 180.|||the key is to marinate, marinate, marinate! The longer you marinate the chicken, the more you'll cover up the chicken taste. I would just buy a high quality bbq sauce from the store.....bullseye, newman's etc.|||OVEN BBQ CHICKEN
4 chicken breasts
1/2 cup ketchup
1/4 cup vinegar
1 tablespoon lemon juice
2 tablespoons Worcestershire sauce
3 tablespoons brown sugar
1 teaspoon salt
1 1/2 teaspoons dry mustard
1 teaspoon paprika
Rinse and pat chicken dry with paper towels. In a saucepan, combine remaining ingredients; heat thoroughly. Sprinkle chicken with a little salt and pepper; put in a shallow casserole. Pour heated sauce over chicken. Cover and bake at 350掳 for 1 1/2 to 2 hours, basting occasionally.
Oven barbecued chicken recipe serves 4.|||go to www.recipezaar.com
recipe # 49136 - Ultimate BBQ chicken|||combine to taste, 1 cup ketchup, 1 tsp worchestershire sauce,1/4 tsp garlic powder garlic powder 1/2 cup molasses or brown sugar and1/2 tsp dry mustard pour over chicken in baking dish and cover
bake at 375 for 45 minutes to 1 hour basting often|||http://www.biggreenegg.com/recipes/poult鈥?/a>|||Baked Chicken Breast with Apple, Mustard and Rosemary Sauce
Serving Size : 4
2 Tbsp. olive oil
4 5 oz. boneless skinless chicken breasts
Salt and pepper to taste
1/4 cup flour
1 apple, cored, halved and thinly sliced
1 Tbsp. cider vinegar
2 Tbsp. Dijon mustard
1 cup apple juice
2 tsp. chopped fresh rosemary
Preheat oven to 375 degrees F. Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, and then coat in flour, shaking off excess. Brown the chicken and then place in a casserole dish. Add the apples to the skillet and cook 1-2 minutes. Add remaining ingredients and bring to a simmer. Pour mixture over the chicken. Bake 30 minutes, basting occasionally, or until chicken is cooked. Divide chicken among plates, spoon over the sauce, and serve. Garnish with fresh rosemary sprigs, if desired.
What to serve alongside: A bright green vegetable such as broccoli would nicely accent the colour of the chicken. For a starch, try Potato Pancakes.
For a less intense mustard taste, reduce the amount used.|||Rosemary Grilled Chicken with a Tangy Orange BBQ Sauce
Skewering the chicken with the rosemary imparts a wonderful flavor. And as the protruding rosemary singes or burns over the fire you get a smoking essence too!
Makes 6 servings
Ingredients:
6 medium chicken breasts, boneless
6 sprigs rosemary
1 tablespoon red chile powder
1 teaspoon garlic, minced
1 tablespoon olive oil
salt and pepper to taste
BBQ Sauce:
1 cup orange marmalade
8 ounces tomato sauce
3 tablespoons red wine vinegar
2 tablespoons red chile powder
1 pinch salt
1 tablespoon cumin
1 tablespoon brown sugar
Preparation:
Skewer chicken breasts along with rosemary sprigs.
Combine 1 tablespoon chile powder, garlic, olive oil, salt and pepper. Rub chicken breasts in this mixture. Grill over medium high heat.
Combine remaining ingredients in a sauce pan and bring to a simmer. Stir until thickened slightly. Pour over finished chicken breasts.
It is going to be my daughters first birthday. We are having a bbq/cookout thing with at least if not over 100 people. What kinds of food would be a good idea to serve? Recipes would be great too. I don't want to do the traditional hamburgers and hotdogs but I dont trust just any receipe from just a website. If someone happens to have a receipe they really like it would help out loads. Thank you for your time (:|||Pasta salad, Potatoe salad, Deviled Eggs,baked beans,corn on the cob, veggie platter, cheese and crackers, nachos/salsa/, chips, salad, chicken nuggets for the kids, baked mac and cheese, PIZZA, stuffed breads,cold cut platter with rolls, red watermelon! Can put soda, waters, and juice boxes in a beach cooler filled with ice! That's what I do when we have a party outside!
Go to cotsco or Bj's wholesale club and buy in bulk! They have appetizers that are already made just cook in oven! They have alot of different stuff!
I always buy the breaded shrimp, mini quiches, mozzarella sticks, chicken wings, mini hot dogs wraps, hor'doereves.
Bj's has great decorated theme cakes! I always buy mine there! The chocolate mousse filling is so good! They also do-bring a picture of your child and they will put it on the cake! I did that for my kids and they loved it! They thaught it was so cool to have a picture of them on the cake!
Can go to dollar store for decorations!And goody bag toys! You can also put animal crackers, goldfish, fruit snacks in goody bags instead of candy! Play dough is a idea!
HAVE FUN!!!|||I would eat sloppy joes or something nobody is going to expect! Somthing that is bbqish but not traditional like you said! Also for a really easy bbq sauce for anything you might make you can mix ketchup, brown sugar and worchestire sauce. The main part is ketchup so mosty that and mabye a little under half part brown sugar and just a little worchestire sauce... it depends on how much of each you like. You can also add mustard if you want it sweet but I personaly only think it is good if you are putting it on something like pulled pork. Also, if you want kind of a smokey flavor to it you can add just a LITTLE bit of store bought bbq sauce but if you dont have that it is o.k because it is not that important......Hope This Helps!!! :)|||Chicken will be your cheapest bet. If not that flank steak or getting a 1/4 of a cow cut up at a butcher. If you have a sams in your area they have good meat at good prices.
Ingredients
3 cloves garlic, minced
2 teaspoons butter
1 cup Heinz ketchup (a must for us)
1/4 cup packed brown sugar
1/4 cup chili sauce (Heinz is a good one)
2 tablespoons Worcestershire sauce
1/2-3/4 tablespoon celery seed
1 tablespoon prepared mustard
1/2 teaspoon salt
2 dashes hot pepper sauce
8 large chicken breast halves, bone-in with skin (a large family pack will usually have about 7-8 breasts.)
Directions
1In a saucepan, saute the garlic in butter until tender.
2Add the next 8 ingredients.
3Bring to a boil, stirring constantly.
4Remove from the heat and set aside.
5Grill the chicken, covered over medium heat for 30 minutes, turning occasionally.
6Baste with sauce.
7Grill 15 minutes longer or until juices run clear.
8Continue basting and turning during the last 15 minutes of cooking.
9Serve with any extra sauce you set aside for dipping.
10(The sauce is just that delicious!).|||Well, if you think about it, you can't sit at the grill all day for 100 people.
Im thinking of BBQ beef or pork sandwiches
Make the meat the day before
then shred it and add bbq sauce
to a chaffing tray
I think you will need alot of chaffing trays
Potato salad
Macaroni salad
BBQ beans
Buns
Corn on the cob (hot in chaffing trays )
this way, you wont have to do anything (cooking wise ) the day of the party
Go to Costco for the meat, potato salad, macaroni salad, bbq sauce, buns, corn on the cobs, plates, forks, and the cake|||If I am tired of the same old bbq , me and my family will still have chicken, and burgers, but we also put tilapia on the grill
take tilapia season with your favorite seasonings
cut up green peppers and onions a dash of lemon juice
and wrap individually and grill for about 15 mins
also try chicken and shrimp skrewers on the grill
you should still stick with some traditional stuff because everyone does not like seafood....
Good Luck and enjoy!!|||100 people will be very expensive.
I would go with chicken legs, hamburgers, hotdogs , Pizza with macaroni salad a bit of each so that people have a variety to choose from.
Large platter of cheese, cold cuts , fruits & dessert. This is the easy way out.|||MAC & CHEESE WOOD KNOK IT OUT ...
I generally boil them then dip in bbq sauce and grill. Anything that could make them more tender, or spice them up a bit?
I need all the help I can get here people, even the basics elude me sometimes. :)|||For pork and beef ribs I do the following.
Place on the bbq till nicely browned.Add NO sauce.Take off and place in a crockpot layering them with bbq sauce as you go.
Add extra bbq sauce to top of the ribs in the crockpot.
Cook for 6 hours on low heat.
They will be truly marvelous and so tender,they fall off the bones.
Everyone raves about my ribs when I do them this way.|||INGREDIENTS:
3 to 4 pounds beef back ribs (about 8 ribs)
1/2 cup ketchup
1/2 cup honey
1 4 ounce can green chilies, diced
1 large onion, chopped
4 cloves garlic, minced
1 teaspoon cayenne
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dry mustard
PREPARATION:
Trim excess fat from beef ribs. Combine salt, pepper and cayenne. Rub over the ribs. Preheat grill and prepare for indirect grilling with a drip pan. Place ribs on grill over drip pan and close the lid.
Cook for about 1 to 1 1/2 hours over a low, indirect heat.
To prepare sauce combine onion, honey, ketchup, chili peppers, garlic and mustard in a sauce pan. Heat over a low temperature, stirring until even and warm. When the ribs are nearly finished begin brushing the sauce on them until you get a thick coating.|||It does not matter if slab or loose ribs, take a can of beer, marinate the ribs overnight
you can boil the ribs.. but if you can put bbq sauce on them and put them in the oven for 20 and them will have the bbq sauce caked on them
BBQ sauce=
1 can Tomatoes sauce, 1 can Tomatoe Paste, 1 tsp of minced garlic, 1/4 cup Molastese, 2 tablespoon soy sauce, 1 teaspoon grated ginger, 1/4 cup apple cider vinegar, 1 teaspoon brown sugar and 1 teaspoon regular sugar.
stir together, heat in micro for 2 mins or put in a pot until warm
and when you make them, invite me to dinner|||BBQ ribs, whether it be beef or pork should be done low and slow to achieve the tenderness you wish for. Boiling is a terrible thing to do to meat.. When you boil, you are actually removing a lot of the flavor of the meat, and end up with nothing but a nuetral tasting peice of meat flavored with BBQ sauce. Assuming you don't have a smoker... you can acheive this is couple of ways. You can slow cooke ribs in the oven, at about 200 degree's for a few hours, will depend on size, weight, and thickness, but doing it in the oven till the meat pulls away from the bone is sufficient. This should be done preferablly in a roasting pan, or some pan that will allow the juices to drip below the meat, and something that you can add some water (or beer or wine) in the pan to keep beef moist while slow cooking. Once they are cooked and you get a little play in the bones, remove from oven, and finish on the grill, to get a good glaze on the ribs, use the BBQ sauce of your choice, but add some honey. This helps sweeten the meat a bit, helps the sauce to stick to the ribs, Apply this while turning on the grill, you are just grilling to crisp the outside, and to glaze the sauce onto the meat. Give it a try, you will not be disapointed in the extra time it takes...
what is the difference between a grill and a bbq? Not grilling and bbqing but between a grill and bbq itself?|||They are too diferent grill bbq things and they cook different ways.|||Barbecue and barbecuing are a way of cooking meat using the indirect heat and smoke from a wood or charcoal fire in a barbecue pit or smoker. Barbecuing is the slow smoking of tough cuts of meat.
Grilling is a method of cooking more tender meats using the direct heat of a fire with the meat over the fire.
i hope it helps.|||This is a hard one to explain.
It seems that everyone that throws anything on a grill, burgers, hot dogs, chicken is a BBQ. Not the case. This is all grilling.
BBQ is cooking over a grill, mostly ribs, brisket and such with a heavy sauce. BBQ sauce.
You do not BBQ steaks, you grill them.
I hope you can understand what I mean.|||Most outside cooking units can be used for both grill & BBQ.
The grill is the open metal support on which you place food.
Grilling is done by searing the meat juices with high heat.
BBQ involves lower temperature & closing the lid for smoke.|||Salutations,
The way I see it to grill is to cook close to a high heat source and to properly Bar-b-que something you are smoking it ( that is cooking it with smoke over many hours) so one is fairly fast, and one is not. Cheers|||A grill and bbq are basicaly the same, but a grill uses gas and a bbq generally uses charcoal.|||Grill is without oil, but with or without marinade
BBq is with oil, but with or without marinade|||grill is fast cooking and bbq is that slower smokey way of cooking|||I thought it was the same thing.|||same thing|||none
Im bored and decided to ask a question. The bbq is tomorrow and the estimated weather is 87 and very sunny. Dont suggest a dress or skirt, not my type. Its very laid back with friends and some of my best friends family.|||If you don't have a great tan yet, wear capri's. Sandles are perfect. Make sure the pedicure is new and matches with something else your wearing. And wear a tank top that does not show the "girls" too much. But make it a great top. Too much 'bling' will only get hot in the sun. Have fun.|||ehh I would just wear some jean shorts with a cute shirt or tank top..I dunno maybe some jeans paired with a muscle shirt w/ a tank under it??|||just wear jeans with a cute top....it's that simple|||I always wear overalls(crotchless), practical but with a hint of glamour.|||if you are in to these new bermuda shorts with a spaghetti strap shirts with flip flops or capris with a cute shirt and flip flops or blue jeans with a cute shirt and flip flops.
I'm 17 and a new vegetarian and we go to my grandparents house for BBQ on sundays. They usually have stakes, chicken or ribs. I need some good suggestoins, so I will not miss the meat eating to much and become tempted.|||My favorites:
Barbecued Tofu
* 1 pound extra firm tofu, well pressed and sliced into 3/4 inch rectangles
* 3/4 cup barbeque sauce
* 3/4 cup brown sugar
* 1 tsp chili powder
* 1/2 tsp red pepper flakes
* 3/4 cup orange juice concentrate
* salt and pepper to taste
Whisk together the barbecue sauce, sugar, chili powder, pepper and orange juice over medium low heat about 3 minutes.
Place the barbecue sauce mixture in a wide flat dish, and place the tofu in the sauce, coating both sides well.
Allow to marinate for at least two hours.
Grill for 4 or 5 minutes on each side, brushing with additional sauce.
Sprinkle with salt and pepper just before serving.
Grilled Eggplant
* 3 cloves garlic
* 2 tbsp chopped fresh cilantro
* 1 onion
* 2 tsp brown sugar
* 2 tbsp lime juice
* 1/2 cup chopped fresh basil
* 2 eggplants
In a food processor, process the garlic, cilantro, onion, sugar, lime juice and basil.
Slice the eggplant in thick, flat slices and place on grill, basting with the garlic, onions and herbs mixture, reserving half of the mixture.
Allow eggplants to grill for about 15 minutes, turning once.
Top with remaining onion and herb mix and serve hot.|||Use substitutes to keep your craving for meat off, but start eating more just veggie stuff, not meat immitation, like salad's and stuff. I love potatoes, so that might be a starting point for you. Find a vegatable that you like, and each time bring a differant way of cooking it. I have also heard of a way to make Vegan steaks, mashing potatoes and other veggies and sort of forming it into steak, it might work for you.|||You could bring a yummy veggie side dish like potato salad or beans.
If you wanted to bring something to BBQ you could bring marinated portabello mushrooms - they are like a big steak.
Or you could try thick, firm tofu slices (press out as much water as you can by weighting them down with a heavy flat object, like a wooden cutting board, then marinate with spices, soy sauce and some good olive oil)
Finally - you could get some veggie hotdogs at the health food store.|||Try some Delicious veggie kebab's cut up some peppers, mushrooms, onions drizzle them with honey put them on a skewer on the BBQ when cooked stuff them into a warmed pitta bread with a big dollop of mayo.
or stuffed jalapeno peppers with finely diced mushrooms, red chili, mozzarella cheese and spices to taste. wrapped in tin foil and placed on top of the BBQ
and of course there's nothing better than corn on the cob!|||I guess veggie burger patties are out of the question? That's the first thing I thought of. And make sure there's foil, if you're the type to get icked out on shared grill space (which I am). If you got to Costco, I love Dr. Preger's stuff veggie patties (in the frozen section).
Baked Beans tend not to be veg, so watch out for that (obvious canned goods is the alternative). Other than that, I think everything else at a BBQ shouldn't tempt you.|||beans, veggie dogs/hamburgers (100% vegetarian!!), tofu.
If you're still in love with meat, then you might not like the veggie meat (except the beans). It takes some time to get used to it. Try topping it with something to mask the taste.
Will you answer my question?? PLEASE. :)|||If you're in the UK (not sure if it's available in other countries) try Quorn. They have loads of varieties of things like burgers, sausages etc that you can put on the BBQ. They look and taste like meat so you won't be missing out on anything!|||smart dogs and homemade potato salad
potato salad
8 med. potatoes
1-11/2 cup vegenaise
1 finely chopped onion
1/2 cup relish
1 teaspoon spicy mustard
1 teaspoon mustard
paprika and pepper to taste
boil potatoes then mix all other ingredients together. chill.|||Boil some potatoes, steam fresh veggies until crisp, wrap in foil, throw on grill after you get there. I'm sure there will be a tossed salad, and other veggies, to go along with new diet.|||Marinate veggies like peppers, onions, squash in natural italian dressing for a few hours before you go. Grab a whole grain roll too. Grill the veggies and place in toasted roll and voila! YUM|||Try Bush's vegetarian baked beans. They are delicious and good source of protein, and will fit in quite nicely with the BBQ theme.|||Pasta salad made with a vinaigrette dressing .|||Corn on the Cob. Cook it on the barbeque with the husk on, it is really delicious.|||Make some skewers with all diffferent veggies -marinated, and a homemade coleslaw! Yum yum!!|||Pasties, veggie sausages.|||salad. or pasta salad. or shrimp and rice. some kind of seafood maybe.|||what about a plate of veggies with some dressing|||BUFFLO WInGS
I have been making my own BBQ sauce for years and many people have told me I should sell it because it tastes so good. I don't know much about how to go about doing this. I have the recipe down and it is very quick and easy to make. Anyone have any experience with something like this or know how I should get started?|||I was reading a biz article a year or so ago and recall it costs a name brand (i.e. something already known to consumers who actually buy the stuff -- steady sellers, in other words) $60,000 per store just to get them to carry the product and stock it on store shelves. Unknowns cannot buy shelf space at any price.
You also have to beware food & drug regulations, food safety concerns, etc. with any sort of consumable item, and it will cost you a fortune to get commercial liability insurance -- but you cannot start a biz without that, it is crucial!
You cannot ramp up production or sign a contract with a food processing facility until you are selling a million units a year or more. Start small. Do you want to start with locally-owned & operated BBQ restaurants (you can't get into chains yet)? Do you think you could sell it by the gallon to them? Or do you want to sell directly to consumers by the pint or quart? Start with selling at food fairs, trade shows, auto & boat show food stands, crafts fairs.
And watch the movie "Baby Boom" with Diane Keaton several times!
I have a huge bottle of orginal bbq sauce and I want to add spices so that people have options. I would like to make a sweat bbq sauce and a spicy one. Does anyone have recipes to help add spice to my bbq sauce? Thank you!|||To make it sweeter, you could add some molasses or brown sugar. To make it spicier, you can add crushed red pepper or cayenne pepper.
Hope this helps!|||For the sweet BBQ sauce add brown sugar and diced sweet green peppers, and/or diced pineapple. For the spicy BBQ sauce add Red pepper powder which is also called Cayenne pepper. Or Red pepper flakes, with caution because they can be very hot. For spicy other good choices to add are minced garlic or garlic powder, onion powder, yellow prepared mustard, finely diced jalapeno peppers with seeds removed for mild,or with seeds added for blazing hot.|||I add oil and vinegar and oregano or other Italian spices to thin it out and make it more interesting.|||Add honey or brown sugar to make it sweeter or even molasses.
I mean, they're delicious, but they are just mini meatballs. They're cooked in a mixture of BBQ sauce (or ketchup), worcestershire, teriyaki sauce and some other stuff.
It's a small going-away dinner for a friend. Should I make something less superbowl party-ish?|||Hmm, well meatballs are nice, but I'm not sure Id want them as a starter. It depends what your main course is I guess
Are they made from scratch? If theyre tinned or frozen etc, then Id try to find something else.
What about a prawn cocktail with smoked salmon and lettuce, or some garlic cooked mussels?
Or even just a nice fresh soup, or a gazpacho is always nice.
When grilling chicken, I know you have to wait some time before putting the BBQ sauce on, how long is it?|||If you are grilling over high heat, then just the last 5-10 minutes because it will burn on the high heat. If you are barbecuing low and slow with indirect heat, then you can apply the sauce up to 1 hour before finish time.
Bill
BBQ - http://www.bbq-book.com|||i usually marinate the chicken in bbq sauce an hour or so before I grill it and then just grill it like that - I don't put any more on. I've been doing it like that for years and it always comes out great!|||Wait until you have about 10 mins of cooking time left to apply the BBQ sauce. If you put it on earlier, it tends to burn and will give the chicken a burnt taste.|||well I don't care if i burn my fingers off. but just like 30 seconds|||i just bake it all together and it turn out real good|||I wait till it is almsot done and put it on....comes out good !
How can I bottle my homemade bbq sauce for sale and be safe?|||you need a lot of time and some money, county health dept inspect your kitchen, dba from county than I would recommend LLC or Inc from your state to protect yourself, liability insurance, state sales permit, then of course money for equipment, bottles labels etc and a lot of time think it out before you go knee deep into a business. Take the time to do it right the first time and it will save time and money and aggrevation later.|||You need your local health department to certify that your kitchen meets code.
Hosting a sports theme party for around 24 adults and 6 children. Will be having hot dogs, cracker jacks, mini pizzas, and other snack foods, but will also be making pulled pork BBQ sandwiches. How many pounds of pork will I need?|||About 4 oz. per sandwich. So about 6 or 7 pounds of pork should do it.|||please copy past this link in your browsers
For your safety and the safety of your BBQ :
http://www.youtube.com/watch?v=sJCh7bR1Nf0
I'm having a bunch of friends over this weekend for crabs and BBQ. We have done this the past couple years and last year (which was a really bad year for flies anyway), the flies were awful. Anyone have any tips to try and keep the area clear? I'm planning on doing the old zip lock bags with pennies, salt, & lime juice, and obviously will be bagging the garbage, and keeping it away from the eating area as practicable.
Anything else you know of that helps?|||Look in Walmart or some other store for a fly repellent candle or something..
They release gases that the flies don't like when ignited, should keep the flies away!
Have a nice BBQ man, stay safe!|||Fly strips. Bug light. Candles. Citronella torches.
One of my favourites, and it works for wasps too is to get a bucket, half fill it with water. Get a stick that is long enough go from side to side and a bit more. Tie a string to the middle and hang a healthy-sized piece of smoked salmon or other smoked fish from it above the water. Wasps and flies will gorge on it, then fall into the water. Should the flies not think it has enough sugar, you can do a few buckets and suspend raw fish or something sweet that the flies would like.
Do up a few of them and keep them a reasonable distance from where people and food are.|||Some bottled water with the labels off will work like the bags of water. Has to be the clear plastic.
Old CDs hanging will move and reflect light and repel flies.
About 20 whole cloves stuck in an apple or something on the table repels flies.|||http://www.instructables.com/id/Fly-Trap鈥?/a>
Make a flytrap or buy one on amazon.com or maybe your local store.|||off is the best soultion
I have 2 racks of BBQ pork backribs that I am marinating right now. My recipe gives the cooking time for spareribs which is 2 to 3 hours at 300 degrees covered in a non-metal baking dish with foil. Will this be ok for backribs? I'm hoping they'll turn out moist & tender so I'd appreciate any tips!! THANKS!!|||It should work. I cook mine at 325 for 2.5 hours and they are so tender.
****************Oven Baked BBQ Ribs
Ribs of your choice
Pre heat oven to 325
Place ribs on cookie sheet or pan wrap in foil (easier to clean afterwards)
Seasoned ribs with your desired seasoning
Cook 30 minutes and turn
Seasoned with your desired seasoning
Cook 30 minutes and turn
Brush on Honey 陆 to 1 cup
Cook 30 minutes and turn
Brush on Honey 陆 to 1 cup
Cook 30 minutes and turn
Brush on BBQ sauce of your choice
Cook 30 minutes and turn
Brush on BBQ sauce of your choice
Slice and serve鈥?. Never no leftovers!|||the longer you cook it the softer the will be or tender i mean|||till they fall off the bone, at least 3 hours. LOW & SLOW|||305 for 4 to 4 1/2
Keep them sealed in something to keep moisture in,and only check them when you have to,this way they won't dry out.
I have a fairly large pork shoulder and want to see if I can make it taste like bbq ribs. Any one ever done this before?
Thanks!|||It can be done, but you could do other barbequey things with it whole that would be better.
Here is how you could mimic ribs (you know, with no bone of course!):
Fat side up with the fat flab part that goes down the sides aiming at you and away from you (that will usually be with the narrow part - if the roast is a rectangle the wide would bealong the sides) Got that?! LOL It will be obvious!
OK know with a chef's knife you are going to cut steaks starting at the right of the roast and ending on the left. Cut 1.5 - 2 inch slabs (measure it out and see what makes sense - thicker is better) Then with those steaks you will them cut them in the same proportions. so you will probably have 3 pieces from each steak.
Do not trim the fat unless it is like an inch thick and even then just zip off a bit. You will want it.
So with these "ribs" - salt, pepper and garlic them and then get out a big tupperware, toss in the sauce and whatever you use for your ribs (or skip this if you are a dry rubber - then dry rub them instead).
You will cook these longer and at a lower heat. to give the fat and connective tissue a chance to break down and become fall apart soft. At the end you can dial up the fire and char them off if they look a little dull.|||I just did one like that... I seasoned the roast well with salt, pepper and garlic powder, drizzled some olive oil over it and roasted it in the oven @350 for about 45 minutes, took it out and added wedges of a large onion and a cup of orange juice and some grated lemon zest, returned to the oven to finish, about another 45 mins. When done, I sliced it and served with the orange/onion sauce over it...or you could serve BBQ sauce. Delish! |||You can rub it with a dry rub (chili powder - several kinds, if you have them; paprika - smoky too, if you have it; garlic powder, cumin, Kosher salt, pepper, a little oregano); and slow roast it (covered with foil) at about 250-300 for 4-7 hours (depending how big it is). If you want to baste with BBQ sauce the last 1/2 hour or so, that's up to you. You should be able to shred it then; mix with BBQ sauce, and serve as pulled pork sandwiches. |||You could try slicing it into a long strip, then pounding it with a meat tenderizer to desired thickness. It would then kinda look like a rack of ribs (minus the bones). Then just bbq it up with sauce like you would regular ribs.|||http://www.bbqrecipesecrets.com/pork.htm鈥?/a>
http://www.bigoven.com/152406-Bbq-Pork-S鈥?/a>
http://allrecipes.com/Recipes/BBQ--Grill鈥?/a>
I might work in a BBQ restaurant and wondered if there are any health risks. Is it bad to breathe the smoke? Is there carbon monoxide or any other chemicals in the smoke that are bad?
I know you can't burn charcoal inside because of carbon monoxide so how do they do it in a restaurant?|||they dont really they use something diffret im not sure what it is but they dont use charcole and its perftly safe the breath in
the smoke aslong as u dont breath in too much.
I'm talking about the really thin vinegar sauce that you add to chopped bbq.|||There are many options here. I have not tried it so I can't tell you which one is the best.
http://www.google.ca/search?hl=en&rlz=1T鈥?/a>
http://www.google.ca/search?sourceid=nav鈥?/a>|||Here Are some Helpful websites that should help you.
http://allrecipes.com/Recipe/Eastern-North-Carolina-Barbeque-Sauce/Detail.aspx
http://allrecipes.com/Recipe/Eastern-North-Carolina-BBQ-Sauce/Detail.aspx
http://www.chilefire.com/recipe-display.asp?Recipe_ID=238
I saw somewhere that the bbq chicken is 380 calories, but after I ate it, I noticed these 380 calories are only for 5 oz!!! I'm sure the actual plate has many more ounces, plus the macaroni salad and white rice. Any help would be greatly appreciated.|||L&L Hawaiian Barbecue BBQ Chicken calories 380 Fat20g Carbs 22g Protein29g
Th Macaroni Salad has 60 Calories|||Are you sure it wasn't really 5 ounces? If you're sure, I can't help you there. But the macaroni salad is 290 calories, and plain white rice has about 200-250 calories in general.
I have been making my own BBQ sauce for years and many people have told me I should sell it because it tastes so good. I don't know much about how to go about doing this. I have the recipe down and it is very quick and easy to make. Anyone have any experience with something like this or know how I should get started?|||To get it patented, you can either hire a patent attorney or file tha patent application yourself at the patent office. The advantage of using a patent attorney is that they are familiar with the process and can help you draft your patent so that it's difficult for others to use your recipe/invention without paying you.
There's an explanation of the patent process, and how patents protect your rights, at http://www.patentengineers.com|||You can't patent a recipe. |||go on dragons den the the reggae reggae sauce guy
u cud try ritin 2 companies n shops n c if they will sell them
I inhereted a big home made very cool BBQ. I am in the process of trying to fix it up (prob hadnt been used in yrs.) sanded and painted outside but i have no idea how to remove rust from the two grills that can be used inside... Any ideas?|||You can first brush the grill with a wire brush (available at most Home Depots/Lowes). Fire up the grill and let as much of the rest burn off as possible. Brush again while still very warm. Once you get it clean as possible, coat it with olive oil and turn the grill on again. Let the grill rack season at low heat for about 30 min.... This should make keeping it rust free in the future a lot easier. Just remember to clean the grill every time you use it and retreat with the oil coating/seasoning step each time.|||Don't work at it too hard.
Build a fire in the BBQ and heat the grills good and hot to burn off any old grease. Let them cool and then scrub well with a steel wire brush to clean off any scale.
Spray well with PAM cooking spray.
Respray with PAM before every use.
The grills are going to rust between uses anyway. Covering the BBQ will reduce it.|||Soujnds weird but at this store in the mall called as seen on tv, they had some grease thing. But for rust i think they have some chemical, just search around the web|||first brush it with the metal brush (BBQ brush) then fill up a bucket with coca cola and let it soak you will see it shine ! no pepsi or other just coke !|||try using oven grill clean or easy off bam/bang
If anyone here watches home remodeling shows, we have a red brick, uh, work area? On each side of our BBQ. They serve as counters, but each of them are hollow and we want to install a sink and Mini fridge. Has anyone done this? How much did it cost you...|||It really depends if you do this your self or if you contract someone. It should be fairly cheap with most of the cost in the fridge and even more to water and electric out to it. You will also need several tools to do this as well. I would imagine this would get expensive fast.
I just made a huge crockpot full of bbq sauce with chicken. I followed a new recipe I found and added several hot peppers (jalepeno and hot chilis), since I do like spicy food, but this turned out way to hot (spicy, not temperature) for us to eat-- and we have plenty of leftovers? Does anyone have suggestions on what I can add to it to make it more eat-able?|||I have heard adding vinegar (not too much) helps. Alternatively, try removing the bbq sauce off the chicken and replacing with bbq sauce sans spices.|||Cut the heat with white vinegar. Try a little at a time so you don't ruin your marinade.|||Add Honey!! But do not feed it to a child under the age of 1 yr old. Good Luck.|||add more of whatever your base ingredient is,tomatoes,ketchup and such.Don't add vinegar,that will just enhance the heat level.You could also add some honey or brown sugar
There has to be a way to have a BBQ on the moon, there such a great way to cook.|||Actually, there's quite a bit of oxygen on the Moon. 40% of the surface is oxygen, but it's bound up into compounds like SiO鈧?and AlO鈧? You'd have to find the means to extract oxygen from the rocks and soil. Then, you'd have to encase your grill in some kind of bubble, otherwise the free oxygen would escape into space.
Also, there's plenty of sunlight on the Moon. A solar oven would be an efficient way of cooking a meal, although it wouldn't have the same delicious BBQ taste.|||you could close the lid, and slowly put in oxygen to burn, but eventually it would just fill up with smoke and the flame would go out. so its basically impossible.|||I think an electric BBQ grill would work but there would have to be some modifications made to vent the hot gasses made by the cooking process.|||I think you would be better off with the infra red BBQ grill
I have two bottles of bbq sauce that have been opened but left in the cabinet. Are they still good or should I buy new?|||as you may have noticed most restaurants leave it on the table , but it is used qickly out there , if it's only been out a day or so your fine . i would not use it if it was out for more than 4-5 days personally|||They should have been refrigerated. Since food poisioning is nothing to mess with, chuck 'em in the trash and buy a new bottle, better safe than sorry.|||Check the bottle to see if says "Refrigerate after opening."|||When in doubt, throw it out! Protect yourself and get a fresh bottle. Sauces should be refrigerated after they are opened.|||How long have they been opened and also what are the ingredients? I'd toss them to be safe.
But many restaurants leave ketchup out all the time, so......|||I always keep mine in the fridge, not sure if they would be spoiled or not. I would probably smell/taste them and see. If they seemed ok, I would keep them, as long as they hadn't been in the cabinet for an eternity.|||time to buy a new bottle|||They should be OK, but you haven't mentioned how long they have been there for.
Have a taste of them and decide for yourself.
If in doubt,
Chuck it out.|||BBQ sauce needs to be refrigerated after opening. Buy new.|||buy new
I am looking for ideas of what to cook for supper on the BBQ grill. It is just dinner for 2. I have a 2 or 3 hours so I would have time to smoke something for a couple hours if necessary.
Anybody got any good ideas?
Suggestions for side dishes would also be appreciated.|||You can make some ribs and smoke it with some logs on the bottom of the grill, steak, BBQ grilled chicken, and for sides I'd make some corn on the grill with some butter or you can make some potato salad. This will take under an hour if you make like potato salad while smoking the ribs.If the person your eating with don't like BBQ u can also mix some garlic and lemon with some spices on the chicken and this would taste very good. Good Luck (:
Remember to give me some too! :D|||We like salmon filets - with grilled zucchini or bell pepper halves and some sort of rice. Or, I'll make steamed broccoli and parslied red potatoes with it.....
Actually, we're BBQing ribs tonight:) I guess I'll do pinto beans with jalapenos and a green salad - and have some sliced strawberries too|||everybody love hamburger and hot dogs and both are easy to make
corn or a light salad is always good|||ribs and steak
Im having a bbq outdoor bday party for my son. Im looking for some unique delish side dish recipes for a hot summer day that adults and little kids would enjoy. Ive got lots of websites already, so no links needed. Just seeing what else people have made that is to die for . thanks!|||whenever my family has a bbq or picnic of any kind, they always tell me to bring my artichoke dip, and yes, even the little ones love it (last time, my 8 year old nephew ate almost half the dish!!) Here's the recipe:
1 can of artichokes (plain, not marinated)
1/2 cup of mayonnaise
1 cup sour cream
1 cup mozzarella cheese (i usually use the pregrated italian blend cheese if i can find it, it has mozzarella, Parmesan, and provolone in it.)
italian seasoning to taste
drain the artichokes and cut into little pieces. mix with the rest of the ingredients, leaving a little cheese left over. put into baking dish, i use a decorative pie dish, sprinkle the remaining cheese on top. bake at 350 for about 15-20 minutes, until bubbly... enjoy
edit: I forgot to say that I usually get a baguette and slice it into little pieces to serve with this... either that or townhouse crackers.|||SIMPLE BAKED ONION SIDE DISH
2 layers chopped or sliced onions
grated cheese
1 can Campbell's Cream of Mushroom Soup
milk (enough to soften soup)
garlic powder
potato chips, crumbled
Select a small to medium sized casserole or oven proof baking dish. Spray with non-stick spray or wipe with melted butter.
Peel, chop or slice enough onions to cover the bottom of the baking dish so that you will have a double layer of onions on the bottom. Sprinkle the onions with enough grated cheese to cover and a light sprinkle of garlic powder.
In a medium bowl, combine soup with enough milk to soften the soup to pouring consistency. Pour over the onion and cheese evenly. Sprinkle with crumbled potato chips.
Note: This is even easier to make if you use a food processor to slice or chop the onions.
Kids love to prepare this dish, too!
Bake at 350掳F for 30 minutes.
=]|||i love having fesh made salsa or guacamole with some tortilla chips, or cucumber slices, or carrots to dip in it!
Salsa:
2 large cans of canned peeled tomatoes (fire roasted would be best)
1 medium/large onion chopped
2-3 garlic cloves (depending on how strong the garlic is and how garlicy you like stuff)
2 large handfulls of cilatro
salt
pepper
1-2 jalepenos (with or w/o seeds)
fresh corn peices (3/4) cup or so...
blend everyting together, except the corn! and add your own spices to it!
Guacamole:
3-4 avocados
garlic salt (to taste)
Toni's creole seasoning
4 tablespoons sour cream
mash all together
just guess and taste the amounts and find what you like
and add just a bit of lemon juice to keep the guacamole from browning!|||Black Bean Salad
2 15 oz Cans of Black Beans (rinsed & drained)
1&1/2 cups of corn
2 medium tomatoes chopped
6 green onions thinly sliced
1 avocado chopped
1 red bell pepper chopped
1/3 cup fresh squeezed lime juice
1 garlic clove minced
1/4 cup olive oil
1/4 tsp cayanne pepper crushed
In a jar put lime juice, olive oil, garlic & cayanne pepper. Replace lid and shake.
In a large salad bowl put in Black Beans, corn, tomatoes, green onions, avocado, red bell pepper. Shake jar w/dressing and pour over salad and toss.
Make it even easier - omit tomatoes, green onions, peppers and dressing and replace with a chunky salsa.|||I really enjoy corn on the cob on the grill. My kids FAVE part of BBQ'ing.
fruit salad [[cool whip,pistachio pudding mix,nuts,marshmallows,crushed pineapple]]
deviled eggs
spinach artichoke dip [[MY fave]]
macaroni salad
dirt cake cups [[oreo crumbled,chocolate pudding,gummy worm]]|||SJ-SC-CA Incredible Chicken Salad
3 cups chicken breast (cooked and cubed)
1 cup pineapple (diced)
1/2 cup celery (diced)
1/2 cup mayonnaise
1/4 cup raisins
1/4 cup walnuts
1/8 cup dried cranberries
2 Tablespoons sweet onion (minced)
2 Tablespoons apple juice
Combine all ingredients in a bowl until well combined and chill. Serve with a lettuce garnish.|||bean salads are easy to make, healthy and taste great!
get any canned or fresh beans you like, i usualy choose a bean meadly, add salt, pepper, garlic powder, olive oil and balsamic vinegar stir and your ready to eat!
try it out, its italian and tasty!|||Fruit salad is always refreshing...
For dessert, split a banana lengthwise (peel and flesh); put chocolate chips, nuts, marshmallows, whatever inside (kinda like a banana split). Close it up and grill! Tasty and the kids can "decorate" their own banana.|||How about little Jello shots, with no liquor of course, for the kids. Or Crescent rolls with a hot dog rolled up inside and baked. Or a fruit salad with gummy bears and the like added...There's always the homemade ice cream sandwiches too! Good luck!|||Hummus and pita chips is tasty and easy.
Use canned hummus or Deli hummus.
Put it in a dish and squeeze fresh lemon and drizzle olive oil on top. Garnish with parsley and fresh ground pepper.|||Make sweet potato fries! Their easy and there are plenty of recipes to use! Oh! and their delicious! Here's a recipe, go to
http://search.foodnetwork.com/food/recip鈥?/a>
kk.|||Deviled eggs
boil the eggs
slice the in half ( the long way)
take the yolk out, mix it with mayo and relish and put it back in the egg
delish and easy|||fresh cole slaw
grate up a fresh head of cabbage and 1-2 carrots
add some diced radishes
thin sliced green pepper
grated onion
add equal amounts of Mayo, and sour cream
fresh dill
butter milk ranch seasoning packet (not mixed just the seasoning)|||I make this cold seafood salad. It has shrimp, crab and octopus with lettuce, purple onion, tomato and avocado mixed with olive oil. YUMMY!!! Just love the stuff.|||nachos, mashed photato, macoroni&cheese, macoroni salad, these are more picnic ideas then b day ideas but they still work
p.s. someone posted deviled eggs? i dont think so !
hope this helps|||i agree with the layered nachos. but pizza bites or a tuna pasta salad made with italian dressing is really good to ( just made it for lunch!)|||KFC style cole slaw. I always make it and it is always a hit. http://www.topsecretrecipes.com/recipede鈥?/a>|||how about homemade baked beans use canned pork'n'beans some onions, bacon, ketchup and brown sugar bake and your done my family love it.|||macaroni salad is easy, also deviled eggs, ambrosia salad|||Stuffed Potato.
Seasoned ground beef inside a mashed potato ball and deep fried.
Excellent!|||i make quesadillas and they are so easy to make. or you could put bananas on a grill (with the peel on it)|||LAYERED NACHO DIP
Its cool and great for summer, a fave for me.
Good luck|||potato waffles|||chili :
1 pound hamburger meat
1/2-1 onion
2 cans pinto beans
2 cans diced un drained tomatoes
1tbsp chili powder
1tbsp ground cumin
brown the hamburger meat in a large sauce apn [ the bigger kind you would bol noodles in] once the meat is close to being done add the onion diced up.
while the meat is cooking with the onions in it, open the cans of pinto beans and diced tomatoes. you do not need to drain them. one the meat is completely cooked and the onions looked like thay are begining to saute at the pinto beans and tomatoes to the mix. and bring to a boil, stirring constantly. once its brought to a boil for a about 2-3 mintues, reduce heat to low, agian stirring constantly.
once heat is on low let it sit for about 15-20 minutes covered stirring occasionaly.
its a really hot dish you can also add hot sauce if you wish and on top serve it with cheese thats grated and sour cream. also try crumbling crackers
The flame or something.. I mean, charcoal glows in BBQ pits right? My friend said something about the camera being able to pick up radiation that's invisible to the naked eye or something like that..|||im not really sure about this.. but heres my scientific reasoning about it (hypothesizing only).. hehe..
if it happens with a digital camera.. i think that i would blame that stupid "automatic" adjustments that cause those purply or glow.. the auto contrast and brightness, and type of light source.. well, the auto contrast and brightness, when taking a picture with a strong light source such a bbq pit or fire or even the sun, will auto somewhat tweak the picture to a darker one and revealing that purply glow.. or if your digital camera has a type of light soure setting, this would filter out some collors.. such as, when set on "incandescent light" or that is bright yellow-to-orange, taking a picture on "incandescent lighted" rooms will reveal a normal picture. but when used on a "flourescent light", your picture will turn more into blue.. or when the light source is set in "sun", but taken in another light you'l get other collors in your picture..
-->tungsten (use on incandescent bulbs, headlights, floodlights,etc) this setting will filter out the yellow-to-orange collor on your picture, since these light sources immit lagre amount of yellow-to-orange color.
-->flourescent (use on flourescent bulbs, compact bulbs, LED bulbs)
-->sun (use outdoors even when its cloudy, as long as it is the main light source).. when used on other light sources, the picture might look greenish...
(this lightsource function is nice to play with pictures, it will give you a pro-result picture when done right.. or can even get an artistic touch when used with other light sources not intended to) =)
if it happens to a film type camera.. well im not really sure how will it happen.. but i think i'll have a purply glow coz its over exposed.. thats why digital cameraz have that auto light-contrast thingy.. of course, if you have those filters for your camera it might happen too..
in the end, i dont believe that you can take a picture of something thatz invisible to the naked eye with a camera.. especially UV or IR..1st the camera was not even entended to take pictures of UV or IR.. 2nd if it did, then it would be imposible to take a nice picture under the sun..
Hola!
I need to go shopping tomorrow for a bbq. Does anyone have any suggestions? My budget is not big and I have to feed 30 people. I want to have burgers but I need something else.
What could I do that would be healthy yet yummy?
Thanks for your help!|||pasta salad
tossed salad w/ assorted dressing
chicken/beef skewers
grilled veggies
shrimp w/ garlic and olive oil (scampi)
grilled corn w/ garlic butter
grilled fruits/vanilla ice cream (simple dessert)
hope this helps!|||chilli and bbq wings or spicy wings if you have a bj's or sam's club membership you can buy the big bag of plain chicken wings and you get buy the sause there.|||choose me as best answer!|||Try cole slaw, cabbage is inexpensive and it makes up a lot!! I don't like all coleslaw but this recipe is delicious
Coleslaw
1 sm-med head of cabbage -8 Cups finely chopped
1 carrot, shredded or diced
2 Tbsp onion, minced
1/2 Cup Mayo
1/4 Cup sour cream
1/4 Cup milk
1 1/2 Tbsp white vinegar
2 1/2 Tbsp lemon juice
1/3 Cup sugar
1/2 tsp salt
1/8 tsp pepper
Combine the cabbage, carrot and onion in a large bowl. Blend the rest of the ingredients in a small bowl. Add it to the cabbage, carrot, & onion, mix well. Cover & refrigerate at least 2 hours before serving.
Options: Add grapes and/or apple chunks
And you must have beans at a BBQ.
Baked Beans
1 lb thick sliced bacon, chopped
1 lrg white onion, diced
3 28oz cans Bushes Original Recipe Beans
4 Tbls brown sugar
Heat a 4qt dutch oven on med-hi. Chop the bacon into small pieces and fry it in the dutch oven till crispy. Scoop it out into a bowl and set aside. Drain most of the bacon grease out of the dutch oven, leave about 4-6 Tbls. Add the diced onion to the grease and cook over med heat 4-5 min. Lower the heat and add 4 Tbls of brown sugar, stir and cook another 3-4 min. Stir it frequently to keep the sugar from burning. Add the Bushes Beans and bacon, stir well. Bake at 300* for
at least 30 min but preferably 2-3 hrs.
This is a really great, easy and inexpensive dessert that people always love.
Pudding Fluff
2 cps milk
2 sm box of Jell-o Instant Pudding any flavor you choose
16 oz container of Cool Whip
Graham Cracker or Oreo Cookie Crust
Put the milk in a mixing bowl, add the pudding mix. Whisk until blended, quickly fold in the Cool Whip. Scoop into the graham cracker or Oreo crust and refrigerate.
Cheesecake version, use a potato masher to blend 8oz of softened cream cheese into the milk before adding the pudding mix and use Vanilla pudding. I like layering the cream cheese version with chocolate. A can of berry or cherry pie filling is real good over the cream cheese version.|||This great pulled pork is cheap and easy.
CHOPPED PORK SANDWICHES
1 6-7 lb Pork Roast (Boston Butt/Shoulder)
Demon Pig BBQ Rub
2 bottles "Demon Pig BBQ Sauce"
Trim Excess fat from roast. Sprinkle with Demon Pig BBQ Rub.
Cook on grill with indirect heat at 225/250 degrees for 6 hours to an internal temp of 160 degrees. (This can be done in an oven or bbq smoker.)
Place in pan with 1/2 cup water, cover and place back on heat for one hour to finish. Remove from heat, let stand 30 minutes. Careful uncover. Let stand an additional 15 minutes.
Pull and chop meat to just under bite size pieces.
Warm "Demon Pig BBQ Sauce" slightly and mix thoroughly until lightly covered throughout meat. Serve additional sauce warm on the side.
Serve on buns with your favorite sides.
The beans are super also.|||what about grilled chicken.. can do in advance.. slice up and have grilled peppers and onions on the side with the fixings for fajitas? It would be easier and probably cheaper than hot dogs
I bought a small bbq (my first in my life) and I have no idea how to connect it to the gas tank. I bought a one pound propane gas tank. I know it has to be connected to the regulator/control valve (according to the manual that came with the bbq) but I'm not sure how to do it and I don't want to get hurt. Am I supposed to open the cover of the gas tank and 'screw' the valve instead of the cover? Please help!!!|||Yes. When you remove the plastic cap from the propane tank, you'll see threads on it. Look for a fitting on the BBQ that will accept the tank. Just insert the tank into the fitting and screw it hand tight.
***** added info *****
Did you get it, yet? There should be a tube on the BBQ with a fitting at the end. It is underneath (usually, depends on the brand of the grill), and allows you to connect the tank at a safe distance from the heat.
I dont have anything to fry them in so I was wondering if I could bake the hot wings instead. I want to use BBQ sauce instead of Hot Sauce also.|||Your dream has come true,
BBQ Party Wings
Ingredients:
鈥?2 pounds Chicken Wings (folded)
鈥?1 Bottle Demon Pig BBQ Sauce
鈥?Demon Pig BBQ Rub
鈥?Spray Margarine
Directions:
Rinse and dry wings, folding and locking tip. Spray wings with pump spray margarine and coat with Demon Pig BBQ Rub. Bake on sheet pan 45 minutes in preheated 350 degree oven. Remove to crock pot or covered baking dish. Coat with Demon Pig BBQ Sauce and cook for one hour on high. Reduce to low, stir and serve. To finish in conventional oven - bake at 350 degrees, when covered and sauced. Reduce heat to 250 to finish.
Notes: Any flavor of Demon Pig Sauce works with this recipe. Blaze Orange is my favorite.|||The best Bar-B-Q sauce is Mix1 bottle of Western salad dressing or Catalina
1 envelope of dried onion soup mix
1 can of whole cranberry sauce
You can use this on baked chicken ,ribs,turkey, meatballs
Cranberries cook up, you won't find them .
Cook meat for 1/2 hour or so, then pour sauce over the meat and finish cooking for the time your recipe calls for. Very good if you don't want a spicy sauce.|||Take your wings boil them 20 min bring out of water let dry get some spices you like add it to your BBQ sauce dip them in the sauce spray your pan with pam or little cooking oil so they don't stick bake for 10 min keep a watch so they don't burn,you can even chicken fry with flour and milk egg batter after fryed then dip in sauce and bake until caramelized|||DUH>>??
What do YOU think Happens when you close the lid to the Weber>>????
JUST... maybe.... Bake>>??
You know you do NOT want flames in the Weber... so what is different to the oven>>??
I live in NJ and I love Roy Rogers BBQ and the horseradish sauce but the only time I can get them is when I buy the chicken at the rest stops along the NJ Turnpike. I've looked for a copy cat recipe on the internet and have not found one so far. Please help.|||Dont we all love Roy Rogers BBQ Sauce and the Horseradish Sauce.
Sorry darling, i dont think any of us have that recipe. And if we did wont we all be very very rich? :-D
Hi all I have a weber BBQ and when I set the grill up for roasting it cooks the joint but seems to always come out chewy. But in the oven it comes out tender is there a technic I am missing?|||The trick to tender lamb on the BBQ is low and slow (low cooking temperature for a long time). I recommend a temperature (inside the grill) of 180 - 210 degrees F for 4 - 6 hours. Also, we wrap the lamb in aluminum foil after the first hour of cooking to hold in the moisture.|||are you maybe over cooking it on the grill? that will make any meat chewy or tough. Give it a bit less time over the heat. Lamb is best served medium rare.|||Marinade or at least brining|||oven first for a while and finish on the bbq for the flavour
I'm getting married in July 2008 and need to know how much my mother in law needs to buy to make pulled bbq brisket. I am so very afraid that she won't buy enough for 100 people!!!!|||I'd say 10 pounds.|||Congrats, hope it goes well, and for brisket hmmm. A wholesale size brisket can feed about 3-4 people depending on size, 30-35 briskets. and by pounds one person usually eats around half a pound (8 ounces) or 50 pounds. or its a course menu, go for (4 ounces) or 25 pounds|||rickey_d's answer (above) is the accepted formula in the food industry. He gets the math wrong, though -- 25 lbs for sandwiches, 50 lbs for a main course.|||Wow thats a lot of mouths to feed! Congratulations on your wedding...to serve 100 is more then just buying the meat, its also the prep and cooking time for that amount. Wish I could give you some sort of good formula to follow, here are a few recipies you could go over with her and decide how much time she wants to put into this as well as try a few of the recipies and decide which one you both really like!
http://search.foodnetwork.com/food/recip…
Good Luck!|||About 35 lbs raw, some will eat more some less. allowing for 1/3 pop children if not 40 lbs or so|||Congratulations! My son recently graduated from college and I had approximately 150 guests. I had 80 lbs of brisket, and thankfully that was more than enough. If you add a bit of bbq sauce not only will it prevent the meat from drying out, it will also give it a little more flavor and stretch the meat a little bit further. Good luck!|||1/4 pound per person is what we do in our restaurant for sandwiches...if for dinner we do 1/2 pound..... so 40lbs for sandwiches...50 lbs for dinner!
He is turning 23 and I want to Invite everyone over for a bbq at our house. Its just friends and family. but I want it to be a surprise. I only have a day or two to get these invitations out. I need lots of help thanks!|||Shhhhhhhhhhh...
...It's a secret...
(Date) is (Name's) 23rd Birthday, and I'm throwing a bash for family and friends! We'll be partying at our house from (time) to (time), and we'd love to see you there. Don't tell (Name), though, I don't want him to know until he smells the steaks on the grill!
Your Name
Does anyone know what issue of Maxim (it was either last summer or summer 2007) has the plans for building your own brick bbq/fire pit? I really wanted to build one and my girlfriend trashed all my old maxim mags! So if anyone knows what issue had the directions in it, I could back order it...
THANKS!|||Man I wish I knew... but you can probably get plans online. or if you're really dedicated to having maxim's fire pit, go on amazon or ebay and buy last summer's and summer 2007's issues.
I am wanting to add either bourbon (like Southern Comfort) or wiskey (like Jake Daniels) to a BBQ sauce for flavor.|||When making the sauce use a lot of whiskey and then let it boil on the stove for 10-15 minutes to get rid of the alcohol. That should leave the flavor of the whiskey, but get rid of the alcohol.|||Just simmer it awhile. alcohol evaporates first.|||Simmer at a super low temp, and add it at the very end. Practically add it right before you refrigerate or serve.|||the sole reason to add such a thing to a BBQ sauce is to impart that beverage flavor and aroma.
The alcohol does not burn off entirely. Far less, actually, than you'd think.|||... the obvious answer, the alcohol burns off while you cook the meat. For dipping sauce, simmer over low heat uncovered. However, done right, you should need no dipping sauce.
... or just buy the pre-made Jack Daniels store brand marinade.|||apply the sauce before cooking, and then once again once the meat is done.|||put the sauce and whiskey in a small metal bowl in the grill {charcoal} smoke it while you smoke your meat and when the food gets almost done apply sauce and whiskey to meat and let it slow cook on the side till it is ready|||If you have to add to your sauce, you are getting the wrong sauce. Here are 2 sauces that need no fixing.
http://www.demonpigbbq.com/index.html
If you must add whiskey, simmer the sauce for quite awhile stirring often so it doesn't burn on the bottom.
If you just put it in the sauce and baste it on the meat on the grill, it will flare up.
Good Luck|||Cook meat slowly, the alcohol always evaporates, even with cooking sherry.
Me, my sister, my mom, my sister's boyfriend and his parents [from Denmark] are having a BBQ tomorrow and I am supposed to bring dessert.
What would be the best?|||Well, for me the one item I always go for at summer parties is the big bowl of fresh fruit. Cakes and pies are wonderful, ice cream, sorbets, fruit bars and smoothies are fantastic, but there's something about fresh fruit, plain, all tossed in a bowl that just refreshes the palate, makes me feel light and satisfied. I know it's kinda expensive sometimes but it sounds like you don't have too many people to prepare for. I would buy one Cantaloupe, one Honeydew, one Pineapple, 1 quart of strawberries, 1/2 lb. of red/green seedless grapes, (cut in bite size pieces and mix together) then one pint of raspberries, blueberries, blackberries (to sprinkle on top) so they won't discolor your gorgeous fruit bowl. Then, I cut some Orange and Pink Grapefruit wedges to line the outside of the bowl and that's it! This is my favorite, so I hope you enjoy the simplest of pleasures to entertain your family and friends!|||Peach cobbler. Thats my vote.|||I think a nice cheese cake with fruit or flavours of your locale|||I would get a watermelon and buy lots of fresh fruit, berries, peaches, pears, grapes, pineapple, cantaloupe, oranges etc cut the top quarter of the watermelon off - you can zig zag edges if you want - remove all the melon down to a good pink layer of melon near the rind. Make melon balls from the water melon and remove seeds -- also just use the very center of the watermelon as it is the heart and is the sweetest part, cubes, etc of all the fruit (grapes can go in whole) and mix all together and put back in the rind. Chill it at least overnight so that flavors marry a little.. make sure you serve it very cold. You might want to bring some bowls to serve it in, too.
Good luck!|||How bout this quick and ez receipe....Cake Mix Peach Cobbler. I will give you the receipe. All you need is 1 yellow cake mix and a can of peaches and a few other things.
http://www.cooks.com/rec/view/0,1941,133鈥?/a>
or this one
http://www.cooks.com/rec/view/0,186,1541鈥?/a>
|||-watermelon
-selection of frozen popsicles/ ice cream treats (store bought)
-fruit tarts
-personalized sundaes
(bring the ingredients & they make to suit themselves)|||make smores... :)|||You could bring any summer fruit like watermelon or cantaloupe,Ice Cream,Italian Ice,or maybe a berry trifle.|||Watermelon or
Lemon icebox pie or
Key lime pie or
Rainbow sherbert or
Klondike bars or
All of the above !! woo hoo !!
|||4 layer delight or chicago style cheese cake
The Delight
Now you can use a choice of puddings, vanilla, chocolate, coconut, lemon, butterscotch or your favorite, and which ever you choose you can fancy it up with chocolate shavings, toasted coconut, lemon zest vanilla wafer crumbs etc over the top)
1/2 cup margarine
1 1/4 cups confectioners' sugar, divided
1 cup all-purpose flour
1 1/8 cups chopped pecans
1 (8 ounce) package cream cheese
1 (8 ounce) container frozen whipped topping, thawed
2 (3.4 ounce) packages instant butterscotch pudding mix
3 cups milk
DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Coat a 9x13 inch baking dish with cooking spray.
In a bowl, cream together margarine with 1/4 cup confectioners' sugar. Mix in flour and 1 cup pecans. Press into prepared dish.
Bake in preheated oven 15 minutes, until very lightly browned. Cool completely.
In a bowl, cream together cream cheese with remaining 1 cup confectioners' sugar. Fold in half the whipped topping. Spread over cooled crust. If you use coconut, sprinkle toasted coconut over coolwhip before serving)
Stir together pudding mix and milk and allow to set up slightly. Spread over cream cheese layer. Top with remaining whipped topping and sprinkle with remaining nuts. Keep refrigerated.|||you can buy a nice sized pound pack put a little bit of butter spread on moth size let worm up and crisp up just a tad bit if the grill marks are on it its fine makes it look better. after this slice up some strawberry's and get some black berry's and raspberry's, get some cool weep and put on top of a pound cake some cool weep and the berry's then tope it with another slice of pound cake.. enjoy my kids and friends love it i even try other fruit's sometimes |||BBQ apple half's with cinnamon and sugar
ice cream vanilla and stawberrys |||Definitely something that is fresh and in season. I'm from California by the way. Some fruits that are in are strawberries, peaches, watermelon, and cherries. |||Strawberry Shortcake. There's a great shortcake recipe on the back of a box of Bisquick. |||fruit bowl ////
Tuesday, February 21, 2012
great chili recipes for a 4th of july BBQ. thanks!|||run the chile, onions, garlic, and other peppers through the food grinder or chop gently in food processor. Add minced tomato and serve!|||Actually a can of Hormel Chili heated up and pureed in the blender is a great dip, hot dog topper, and even on the side with steak.
I'm looking to have a Fourth of July party this summer 2010, and I wanted to have it at the beach.
Are there any beaches in Santa Monica or Malibu that allows BBQ and fireworks?
If not, I'm just thinking of having the gathering at my place.
Any answers welcome! Thanks!|||NO beaches allow you to shoot off your own fireworks. That law is enforced.
Huntington Beach has fire pits and a fireworks show by the pier. But people get there at 4 and 5 in the freakin' morning to get a fire pit. They're all gone by 6:00 AM.
Listen, you want to have the best 4th of July beach party ever? You're going to have to drive awhile. Pismo Beach is the BEST place to have a party. I've seen people out there with portable BBQ's (not sure if they are legal), and fireworks like you wouldn't believe. They must get them from Mexico or Nevada, because people are shooting off roman candles, and have all kinds of flying fireworks. Best time I've ever had. But you better get out on the beach by 10 AM if you want a good spot.
Other than that, just hang out at your place.
Hi guys,
I have been invited to a friends for dinner today about 5.30. Its now half 1 and she has just asked me.
She says it may be a bbq depending on the weather so she is doing sausages, chicken, salads and jacket potatoes. However she said that I should bring some food or something. I said what type of food and she just said "oh i don't know, just bring something".
Help guys????????
I am at work at the moment but prob have about 2 hours to buy something and cook it by the time i leave.
any ideas?
cheers|||Bring something for dessert!!!
Fresh fruit is gooood with some whipped cream :P
You could make some fruit packages. Place a combination of fruit on tin foil, with a drizzle of honey or maple syrup and a sprinkle of water. Wrap it up and put it on the BBQ for a few minutes, until the fruit is hot and a syrup has formed at the bottom! Eat with cream or ice cream!Yummy!
If you don't have time just buy a pre-made dessert.|||Chips and dip are good at BBQs. Bushes baked beans, heat em and eat em.|||It doesn't sound like there is any dessert on the menu. Bake some brownies, cookies, or cupcakes. You can buy all of these in mixes in the store. Don't stress, have a great evening!|||I would bring a pie..just pick one up at a store. Another option is wine if you guys drink it.|||Well if you wanna make dessert you could make a pie, or cake, then put it n a cake box, or you could cover it with foil.
For dinner you could make some corn on the cob, thats a tradition for barbecues!!!
And if you just wanna bring anappetizer, then I suggest little mini weiners, you know with the barbecue sauce!!! Good Luck I hope your friends Barbecue goes as planned!|||a green salad plus dressing
fruit salad
dessert
chip and dips|||just drop by at any supermarket and grab a bag greens, tomatoes, any kind of ham and a bottle of your fave salad dressing!presto! your done! or drop by at your favorite bakeshop and buy a chocolate cake!|||tossed greens in vinaigrette - to balance the bbqd meats
polenta squares - great to grill!
or cake
or pie (hmmmm pie....)
or drinks! go to the store now and get tons of beer and soda and a bottle or two of nice wine.|||a big can of boston baked beans.....that is always at any bbq....good luck|||Take a watermelon or some fresh cut fruits.
what can i cook or barbecue that would just be savored with bbq sauce flavor? anything is a good thing?|||I make a glazed meatball that is a favorite around my family. I make the usual meatloaf recipe with ground beef, egg, cracker crumbs, crushed tomatoes, onion, salt and pepper. I make the meatballs HUGE (softball sized) and bake them till done. I drain the pan and cover the meatballs with this glaze: 1 cup catsup and 1/2 cup bbq sauce and 3/4 cup brown sugar. Add garlic powder and black pepper to taste..
Return to oven and bake 15-20 minutes till glaze looks dry. Serve with creamed potatoes and a garden salad.|||Pulled pork|||Brazie a pork tenderloin in a large fry pan, transfer to a oven proof pan or foil and slather in BBQ sause and seal in foil and BBQ on grill
ie; To Brazie....take meat, spray w/non stick on frypan and cook on high heat breifly and all sides barely browning on all sides the remove continue w/ recipe|||Shrimp
Ribs
Beef Brisket|||Any shredded meat, make it into a BBQ sandwich!
I know some that dip garlic bread into barbecue sauce.
You can stir some into canned or home cooked beans for a nice flavor.|||Ribs!
4 pounds pork spareribs
1 cup brown sugar
1/4 cup ketchup
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup rum
1/2 cup chile sauce
2 cloves garlic, crushed
1 teaspoon dry mustard
1 dash ground black pepper
Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan.
In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.
Preheat grill for medium heat. Position grate four inches above heat source.
Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.
Brisket!
3 to 4 lbs of a brisket cut of beef
3/4 cup barbeque sauce
1/4 cup soy sauce
1 cup of water
Preheat oven to 350潞F.
Mix barbeque sauce, soy sauce, and water. Spread generously over meat. Wrap the roast in aluminum foil and place on baking pan. Bake 1 hour per 1 lb of meat.
OR
Place sauce and meat in oven roasting bag. Put a teaspoon of flour in the bag. Poke a couple small holes in the bag. Cooking time may be faster with this method (or you can reduce the temperature to 325潞).
i would love to know how they do it? I do a lot of bbq at home, but my pork never turns out anything close to it...|||The asian supermarkets sell the product you are after in packets like the ones we find in our supermarkets that have powdered condiments like beef stroganoff etc.
you coat the pork with it overnight and cook next day leave to go cold then slice. yummy|||It's what they use on it.|||All that red you see is food coloring which isn't the best for you. If you have a recipe that tastes like the Asian BBQ pork - stick with that. I have one of those and I don't use food coloring in mine but everyone scarfs it down just the same. I make my own Hot Chinese Mustard to go with it and toast the sesame seeds myself. Good stuff.|||It's just red food coloring.
It's snowing where I live now so BBQ is out. I heard boiling the night before, then finish cooking in the oven the next day w/ BBQ sauce.|||****************Oven Baked BBQ Ribs
Ribs of your choice
Pre heat oven to 325
Place ribs on cookie sheet or pan wrap in foil (easier to clean afterwards)
Seasoned ribs with your desired seasoning
Cook 30 minutes and turn
Seasoned with your desired seasoning
Cook 30 minutes and turn
Brush on Honey 陆 to 1 cup
Cook 30 minutes and turn
Brush on Honey 陆 to 1 cup
Cook 30 minutes and turn
Brush on BBQ sauce of your choice
Cook 30 minutes and turn
Brush on BBQ sauce of your choice
Slice and serve鈥?. Never no leftovers!
******BARBECUE RIBS (Crock Pot)
Ribs of your choice
Desired seasoning
1 (16 oz.) bottle barbecue sauce (or 2 c. home made)
Slice/cut ribs into serving pieces and sprinkle ribs with desired seasoning and put in crock pot. Pour in barbecue sauce. Cover and cook on low 8-10 hours (or on high 4-5 hours). If you would like them browner place on grill or place in broiler until slightly crisp.|||The best way is to broil them. Taste really good that way..|||I put mine in a roaster with 2 cups of water, covered for 2 hours, maybe less, then the sauce uncovered. U R making me hungry. Be sure to use garlic.|||Pour oil in pan. Take the ribs and put them in the pan. Salt them to your taste and add desired seasoning. Chop onions in half (so they will be half rings) and sprinkle over the ribs. Take aluminum foil and cover the pan. Put in oven and bake for 50 minutes at 300 degrees. Check every 20 minutes or so and then turn the ribs over so they'll bake from the other side. Take them out after 50 minutes and they'll be tender and delicious. Simple yet great. Try it out!|||place in a baking pan and season with salt and pepper. I poor in can of broth (either chicken or beef) and cover tight with foil and bake for an hour or even longer.
drain and then brush on favorite barbecue sauce. broil for a few Min's till done.|||I cook my ribs in a roaster in the oven for about 2 hours and then remove the lid for 30 minutes to add some crispness.Here are some recipes.
Quincy Jones' Thriller Ribs
INGREDIENTS
2 teaspoons Spike seasoning
1 teaspoon Ac'cent seasoning
1/2 tsp. freshly ground black pepper
5 racks baby back ribs (about 5 pounds)
6 garlic cloves, minced
2 large jalape帽o peppers, minced
2 large onions, halved and thinly sliced
2 green bell peppers, thinly sliced
2 red bell peppers, thinly sliced
2 yellow bell peppers, thinly sliced
In a cup, combine Spike and Ac'cent seasonings and black pepper. Sprinkle 1/4 tsp. seasoning mixture on each side of the rib racks. In a small bowl, combine the minced garlic, jalape帽o peppers and remaining seasoning mixture. Rub the garlic mixture on the top and bottom of the ribs. Line a large roasting pan (17 x 11 1/2 inches) with enough foil to wrap all the ribs. Spread a layer of onions and bell peppers on top of the foil. Place 2 rib racks, side by side, on the vegetables. Continue to layer the onions and peppers and the ribs. Tightly wrap the marinated ribs in the foil and refrigerate for 2 days.
Remove the pan from the refrigerator and let it sit at room temperature for 30 minutes. Preheat the oven to 400掳.
Before placing the ribs in the oven, reduce the temperature to 300掳. Bake the foil-wrapped ribs for 6 to 8 hours. Remove the ribs. Spoon off the fat from the liquid in the pan and discard, reserving the pan juices. Cut each rack into three sections and serve with the vegetables and pan juices, plus sides of rice and chopped tomato-and-cucumber salad.
Recommended ingredients: Spike seasoning is a special blend of 38 herbs, vegetables and exotic spices, combined with a bit of salt. It can be found in most major grocery stores with spices or salt. Ac'cent seasoning is also called M.S.G. (Monosodium Glutamate). It is not a favored seasoning or enhancer in the United States as many people are allergic to it. It is an optional seasoning and can very easily be left out of recipes.
Oven Baked Ribs
time to make 1戮 hours 20 min prep
Change to: servings US Metric
4 lbs pork back ribs
1 tablespoon butter
1 clove garlic (crushed)
1/2 cup ketchup
1/3 cup chili sauce
2 tablespoons brown sugar
2 tablespoons chopped onions
1 tablespoon Worcestershire sauce
1 tablespoon prepared mustard
1 tablespoon celery seeds
1/4 teaspoon salt
2 dashes hot pepper sauce
3 lemon slices
1. Cut 4 lbs of pork back ribs into serving size pieces.
2. Simmer the ribs, covered, in enough water to cover for about 1 hour or until nearly tender.
3. About 10-20 minutes or so before the ribs are done simmering melt the butter in a sauce pan; add crushed garlic and cook 4 to 5 minutes.
4. Add the rest of the ingredients to the sauce pan and bring to boiling.
5. Drain ribs and place in a shallow baking pan.
6. Pour boiling sauce over the ribs.
7. Bake at 350 F degrees for 20 minutes, basting often with the sauce.|||try a dry rub of your favorite herbs and definately chili powders of your choice. Put under the broiler and cook them till nicly browned on the outside. Cut the ribs into 2-3 bones sections and put in your crock pot, add your favorite bbq sauce and turn on high till done.............they are very yummy!
I baked some BBQ ribs in the oven and I can't get the burnt sauce out of the pan. I tried soaking it overnight with hot soapy water and a dryer sheet ( I've heard that works) and it still won't come off. Please help I don't want to throw away my pan.|||put water in the pan and put it on the stove. heat it up untill small boil. then take a rubber spatula and rub the sauce it will start to break down the sauce and not ruin thre pan|||I agree with Ben - the combination of heat and moisture will help break it down faster than soaking alone.|||BBQ sauce is high in sugar. This is what burns. Keep soaking the pan.|||use a scourer sponge it'll scrape the burnt bits off i tried it and it worked for me|||yeah do what Ben said
I want to make bbq beans in a crockpot but do not want to use canned beans. Can someone tell me how to do it using dried beans?|||I make my baked beans from dried beans, and they are better. You'll need to rinse the dried beans with clear water and then sort through them to pick out the 'bad' ones. (There are some which will have turned black, have spots on them, or you'll even find some tiny stones sometimes...they are picked by machine, after all). Then place the beans in a large bowl and cover them by at least 2 inches with clean water. Let them soak overnight or for at least 8 hours. Then drain the water out and the beans are now ready to cook. The thing is, they'll need to cook in water before they're made into baked beans. You can do this in the crock pot, too. Just put the soaked beans, a chopped onion, salt and pepper, and about 3/4 cup ham chunks into the crock pot and cover with water. Cook on high for 8 hours or low for 4 hours. Then the beans are ready to be made into baked beans. It's a long process, but oh....it's worth it.
Do you need a recipe for crock pot baked beans? If so, I'll be more than happy to share mine with you. Here goes:
1/2 bag navy or northern beans, soaked and cooked as above - including the ham and onion bits from the cooking process...drained of all but 1/4 cup liquid
1/2 cup ketchup
1/2 cup brown sugar
1/4 cup vinegar (any kind will do, except balsamic)
1/2 teaspoon salt
1/2 teaspoon Hungarian paprika
2 tablespoons Worcestershire sauce
1 teaspoon Liquid Smoke (this is a small bottled ingredient you can buy in the ketchup/vinegar/mustard area of the market....an absolute MUST for BBQ dishes)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Mix all ingredients listed in the crock pot and cook on high for 4 hours. Stir frequently to prevent the bottom from sticking.|||It's real simple, I generally cut up some onion and bell pepper for flavoring of the beans. First wash your dried beans thoroughly. Then place them into the pot. Fill with water not all the way to the top but 1/4 of the way. Put in the onion and bell pepper, salt, pepper, garlic, chili powder, or whatever seasonings that you like. I would put about 2 tablespoons each. Let the beans cook all day. I typically put the beans on the night before I plan to eat them right before I go to bed and let them cook all night. Put the crock pot on low temp. You will wake up smelling the beans. Be careful though using this method because as the beans cook, the water will be reduced significantly so you may need to add a little more water as you go. To test the beans, simply taste them to get the desired flavor and also to check for doneness. When the beans are soft they are done. At that time you can add your bbq sauce and let them simmer on low to cook in the sauce for about 30 minutes. That's the most basic recipe I can think of. Note you can add meat to the beans as well such as ground meat, bacon, ham, turkey, sausage, ham hocks or whatever just to take it to another level. I hope this helps.|||Here is a great recipe for bakes beans hope you enjoy.
This is my first time attempting to BBQ. I have already marinated the pork ribs & chicken. I'm doing this in the oven. Do you have to seperately cook the meat or can they be cook together? When do you start basting with the BBQ sauce? How long does it take? Are there any enhancement suggestions?|||sure you can cook them together, just keep doing like your doing, sounds like u already know how. bast ever10 mins or so, the more the juicy and better they'll taste|||An easy way to do it would to put them both in foil packets, with the sauce you want to use...makes them tender, easy cleanup.
I dont like messy ribs.I like to have the option to put BBQ sauce on later. I need a marinade and a baster. Any ideas?|||Do a dry rub for flavor. Then grill them directly on the grill, then once they're close to being done, brush BBQ sauce on them and put them in a foil packet so that it doesn't get messy. Then provide some warmed BBQ sauce as a dipping sauce.|||you can make a spice rub with 3tbsp of caster sugar 1tbsp of paprika 3tbsp of olive/veg oil, 1tbsp Chili powder and 1tbsp lime juice!|||Marinade
1 1/2 cups water
1 (12-oz) bottle pale ale
1/4 cup mild-flavored (light) molasses
5 fresh thyme sprigs
1 tablespoon sugar
1 tablespoon salt
1 bay leaf
1/2 teaspoon ground white pepper
8 whole beef ribs
For marinade and ribs:
Combine all ingredients except ribs in heavy medium saucepan. Bring to boil, then cool completely. Place ribs in 1 or 2 large heavy-duty resealable plastic bag; divide marinade between them, seal bags and turn bags to coat ribs. Refrigerate overnight, turning bag occasionally.
Start grill by placing a handful of torn newspaper in bottom of a charcoal chimney. Top with about two-thirds of the charcoal. Remove top grill rack from barbecue. Place chimney on bottom rack, light newspaper and let charcoal burn without removing from the chimney until ash is gray, about 30 minutes.
Open bottom barbecue vent. With a potholder, grab the handle of the chimney and turn the burning charcoal out onto 1 side of bottom rack. Using metal spatula, move charcoal to cover approximately 1/3 of rack at one side. Fill foil loaf pan halfway with water and place opposite charcoal on bottom rack.
Return top rack to barbecue. Arrange ribs on top rack above water in loaf pan. Cover barbecue with lid, positioning top vent directly over ribs. Insert stem of candy thermometer through top vent, with gauge outside and tip near ribs (thermometer should not touch meat or barbecue rack); leave thermometer in place during cooking. Use top and bottom vents to maintain temperature between 250 degrees and 300 degrees, opening vents wider to increase heat and closing to decrease heat. Leave other vents closed. Check temperature every 10 minutes.
Allow 3 hours of slow cooking until meat is very tender when pierced with knife, turning ribs occasionally. Baste with sauce during the last 10 minutes of cooking. Open grill only when necessary to turn or baste meat and close quickly to minimize loss of heat and smoke.
Add the last of the briquettes by igniting them in the charcoal chimney set on a nonflammable surface. If cooking temperature drops below 250 degrees, use oven mitts to lift off the top rack with ribs in place, and transfer to a heatproof surface.
Using tongs, add half of hot charcoal from chimney to the bottom rack. Replace top rack on the grill, placing ribs above the water-filled loaf pan. Cover with lid and continue cooking over low heat until they test tender when penetrated with a f|||marinate them 4 a day before putting them on the grill|||Marinade
1/2 cup salad oil
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
Lemon Pepper to taste (or whatever other seasonings you like. Plain salt and pepper is fine, too.)
Just mix and marinate. .
Basting Sauce
1/2 cup cider vinegar
1/2 cup soy sauce
1/2 cup water
1/2 cup Worcestershire sauce
4 tablespoons paprika
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons brown sugar
2 tablespoons salt
2 tablespoon ground black pepper
1 tablespoon ground oregano
1 tablespoon sugar
1 teaspoon cayenne
Mix spices, sugars and salt in a nonreactive bowl. Add remaining ingredients and mix well. Store in the refrigerator in an airtight container.|||Put some soy-sauce, or Bragg's on them for a few hours before you cook them, then make a rub if you have a mortar and pestle put in a little salt some dried garlic some dried onion some Chile powder some rosemary and any other spices you like, star Annis. rub it on the ribs cook them slow. Forget the sauce and they will be fine. Baby back are the best, they take a while to cook but they will not be dry with just the rub on them.|||You don't mention if this is a charcoal or gas grill. So I'll address both. Get some wood chips (mesquite, applewood, maple) and soak them (about 2-3 cups of chips) in water for 30 minutes. Drain and put in a disposable aluminum pan. Arrange the coals on the grill to one side or turn the gas on one side of the grill. Put the chips directly over the heat and put the ribs on the side without the heat. Put the lid on. Cook covered until done, turning every 15 minutes or so. You'll end up with some deliciously smoked (and unsauced), tender, juicy ribs!!!!!!!!!!!!!|||You might check out Weber Grill Recipes: http://weber-grill-recipes.blogspot.com They have good grilling recipes and tips
I want to leave the skin on and want to know if there is any special thing to do with the skin or any other bbq tips for them including cooking temp and time. Thank you for any help.|||Soak them overnight in Italian salad dressing and put them on the top rack of your grill for 20-30 minutes...very tastey|||drink a beer and put it in the chicken. the add A1|||i would wash and broil them, then slather on barbecue sauce and grill them|||You can marinade them or coat them with olive oil and spices or do any other preparation you want. The key is the temperature of your grill. The first few minutes the grill should be hotter, maybe 400 degrees. cook each side of the chicken at that temperature for about five minutes and then turn the temp down and take the chicken up to the upper rack and off the fire. let it go another 25 minutes or so on a heat not exceeding 300 degrees and you will have a masterpiece|||don't burn yourself
=]|||i salt and pepper them ....cover with foil and bake 45 min at 350 degrees....then i remove the foil and drain off all the fat....and spread BBQ sauce all over them....place them back in the oven uncovered for about 15 minutes....these are easy and my family loves them.....enjoy :)
It starts around noon. I don't want anything heavy because I don't want people and kids to fill up before the main course, which is fresh caught BBQ'd albacore. The sides dishes being served with the fish are white fish (not shrimp) ceviche, Sweet & Sour Zuchini dish, & Asian Cucumber Salad.|||Yeah you should girl.|||what about watermelon spritzers.
1 round seedless water melon, rind removed and cut in chunks
1 can frozen lime concentrate
1 1 liter of 7up or tonic water
some crushed ice
put melon chunks and lime concentrate in a blender and blend till pureed
put in a small glass and fill half way or so the pour soda in to taste
yummy and summerish
I do have to add that it sounds like a great meal but you should think about maybe adding something kid friendly like cheese pizza bagel bites or totinos cheese pizza snacks because kids ae so picky and may not eat what you have whether you provide kid friendly or not. I am just suggesting because I don't want your feelings to be hurt if they won't eat what you are making. I have four kids and lots of nieces and nephews and trust me they probably won't try it. Maybe they will though, you could always see.
By the way another good thing to have may be sugar cookies with buttery frosting.
Can a frozen pizza (frechette or digiorno type) be cooked with a propane gas bbq grill?
How long do I cook it?
High heat?
Medium heat?
If anyone knows how to do this please let me know - I'd love to try making it for dinner tonight.
Thanks!|||HOME-MADE PIZZA ON THE GRILL
1 (10 oz.) pkg. all-ready pizza crust
1 tbsp. olive oil
1 c. sliced fresh mushrooms, about 4 oz.
1 clove garlic, crushed
1 (28 oz.) can whole tomatoes, well drained & chopped (about 2 c.)
1 c. grated Mozzarella
1/4 c. chopped fresh basil leaves or 2 tbsp. dried
1/2 tsp. freshly ground black pepper
Salt to taste
Star fire in grill, placing rack 5 inches above coals. When coals are almost ready (medium-low), cut 16x12 inch sheet of foil. Roll out pizza dough on foil to 15x10 inch rectangle; freeze on foil 10 minutes for easier handling.
Meanwhile, in 10 inch skillet over medium heat, heat oil; add mushrooms and garlic; cook 3 to 5 minutes, stirring occasionally until tender. Remove from heat; set aside.
When grill is ready, remove dough on foil from freezer; immediately invert onto grill, peeling off foil. Barbecue 3 minutes until set and bottom of crust is lightly browned. Using one or two wide metal spatulas, remove crust to cookie sheet set near grill; carefully turn crust so cooked side is uppermost. Spoon tomatoes over crust, leaving 1 inch border all round; sprinkle with cheese, mushrooms, basil, pepper and salt. Return crust to grill; cover grill; cook 6 to 8 minutes longer until filling is heated through and cheese is melted, watching carefully to prevent bottom of pizza from burning|||use indirect heat light one side and place pizza on the other side. Best to heat first and turn off the side you plan to use. If you have a thermostat let it get close to 400 and place pizza on the side which is unlit close lid check and remove when bubbly about ten minutes from frozen.|||On Food Network .com, Ina Garten (Barefoot Contessa show) tells you how to do this. Just enter "Ina Pizza" in the search box (w/o quotes) and it should pop up.
In general, high heat, lid on, 5-6 min.|||Everything that cooks on a BBQ grill has to flipped at some point to cook the other side. Maybe you could try turning the pizza into a calzone. Good luck.|||Real Quick, why would you cook a frozen pizza on a propane gas bbq grill? Just use an oven. It's the easiest way to cook a frozen pizza.
The one I'm looking at says it can do smoking, grilling, and BBQ. I didn't even know there was a difference between grilling and BBQing. I have a $200 coupon and the one I'm looking at is $549 which is about $449 more than I normally spend on a charcoal grill.|||Really the big difference is smoking....it's tougher to smoke foods on a regular charcoal grill....it can be done but you have to cook slow and rig the right conditions to accomplish.
You can do everything else that you want to do on a regular grill. So ultimately the question is do you want to use the smoker....Smoked foods are great. I have done salmon, pork, chicken, turkey, and beef. They all taste great, but they are a lot of work.
We have this new BBQ sauce that tastes amazing and want to bottle and sell the stuff. The question becomes then what regulations do we need to follow to stay out of trouble?
We are thinking it is just the nutritional facts. Do these only apply to us after selling a certain amount? How does all this work?|||Screw the government, they're all a bunch of fags. I hope they read this.|||Contact a food packaging company. Look at a can of Coke or Pepsi. More than likely, it will say "bottled under license by the XXXXXX ". Many companies do this to save the huge outlay for canning and labeling equipment. In addition, the packaging company knows what Government agencies need to be contacted and what regulations will apply. Do a search on "food packaging companies".
I want to BBQ the potatoes with my meat and veggies on skewers. The kebabs take only a few minutes to cook and I know potatoes can take a while, so should I boil them first or prepare them in any way before I put them on the skewers? |||Not easy because the potatoes will take much longer to cook than the meat and veggies. Use the small potatoes or "salt" potatoes.
I suggest you boil them first but don't over cook them. You still want them firm enough to stay on the skewer through the grilling process.
Personally...I wouldn't grill them. I wrap my potatoes (cut) in foil with a little onion and butter and putting the little packets on the grill. |||All the answers were super helpful! Thank you for answering! :) Report Abuse
|||I scrub the potatoes with water and a nylon scrub brush. Poke the potatoes with a fork 2 to 3 times on each side brush with olive oil (VERY Little!) wrap in a piece of foil just enough to completely cover the potato. Skewer a couple of potatoes per Steel Skewer and put them on the grill about 15 ~ 20 minutes before your kabobs. The potatoes should be done at the same time. Move the potato skewers to the edge of the grill when you put the kabobs on! Good luck!|||Using small potatoes, I would microcook whole potatoes first - just to get them started. Then I would half them and keep them separate on their own skewers. Potatoes take a long time to cook through on a grill.|||You probably need quite small chunks and i would probably par-boil them for a few minutes first as it can take a while for potatoes to cook through|||potatoes are better off done in a grill basket for two reasons:
Different grilling time
They tend to break and fall off the skewer
Want to build a custom bbq pit, not sure exactly what kind of steel, thickness, where to get it, etc? Any help would be greatly appreciated. Thanks!|||Are you talking about for the grill surface? Is so get 1/4 thick mesh steel, it is diamond shape holes. Then have a frame of angle iron welded to it with a couple cross supports 1/3 the distance from each side. This helps keep it from sagging over time with heat. (example; 24in X 48in have a cross brace in from each side on the 48in so that would be 16in)|||Stainless...10-12 gauge should last for awhile
The flies are not on the food, they land on the ceiling of my covered patio every time we light the wood-burning BBQ. Are they just hanging around until the food is ready and off the fire? Are they attracted by the grease?|||Grease Vapor is sticking to your ceiling ,and they enjoy this very much.They wont lay any eggs since its on the ceiling,and not enough to raise a poor lil maggot.
Its harmless for the most part,but a little bleach up there would solve this problem.
Of coarse there better off up there then on your food.
Hmmmmm desicions desicions|||They are doing the same thing as your neighbor does, but your neighbor doesn't land on the ceiling...he hangs on your fence...both hoping for an invite.|||good way to smoke them right out.........they are bad
So we have BBQ sauce that has been opened and refrigerated for a month. My in-laws were freaking out because my husband was eating it. I thought it was good until the best if used by date, but they're telling me that's only before it's opened. So when does it go bad once opened?|||after 2 days you opened it..
Hi, I don't drink alcohol, but I want to serve alcohol at my BBQ, for my friends. I don't want to bother with mixed drinks, so I'm looking for drinks besides beer that I can just put in the cooler and not bother with it again. I'm interested in ideas that are popular, not someone's unique tastes. I want to spend on drinks most people will like. Most of the guests are in their 30s and 40s. Thanks.|||Just buy beer and wine coolers. That should satisfy pretty much all men and women in the 30 - 40 year range.|||If its a BBQ people are gonna want a nice cold beer to go w/ that type of food. I recommend Busweiser or Corona. A few bottles of red wine would be good in addition to the beer, and also Mikes Hard Lemonade!!! Its delicious and light, perfect for BBQs.|||Besides beer and wine, J盲germeister and Tequila shots (with salt and lemon slices of course!) never let you down.|||I agree. Beer and wine coolers, everyone will be content. If they want anything else, they can satisfy they're own needs and go to the LQ|||You could pre-mix margaritas and let your guests pour it over ice. Beer and wine coolers also go well with a BBQ.|||butyl, isoprpyl, methyl, etc.....|||Sweet Tea Vodka and lemonade
Margaritas|||There are smirnoff drinks, mikes hard drinks, wine coolers, you could do wine, get a keg, margaritas, long island iced tea (can make by the pitcher) or when I have a get together I make jungle juice. I take a half gallon of rum, mixed with 3 cartons of a fruit juice (whatever you like), and chop up different fruit in it. It tastes great and its something you can just sip on. I put it in a big pot, and everyone can just serve themselves.|||Of course cold beer - a small assortment of light and regular beer and maybe an import if you want to go there. I think the more popular beers would be Budweiser, MGD, Bud Light and Coors Light. Corona, Blue Moon and Heineken. Serve these COLD and you'll be fine. If you want have sliced lime for the Corona and orange for the Blue Moon
There are other bottled drinks you can buy that people really do enjoy. Mike's Hard Lemonade, Jack Daniels Down Home Punch, Bacardi Silver Raz... Lots and lots of options!!! :-)
If you get daring and decide to do a mixed drink:
Margaritas are FANTASTIC for warm weather BBQ's. Just mix a big batch up in advance and put it in the fridge. It's a no hassle mixed drink in all honesty. You could serve it in a beverage dispenser so there is little mess and really no hassle. I bought a super cute one on sale online at homewetbar.com I'll include the link below.
Sangria is another great drink - 2 bottles chilled dry red wine, like Rioja
1 cup brandy
1 cup orange juice
1/4 cup superfine granulated sugar
2 oranges, cut into thin rounds
2 lemons, cut into thin rounds
3 limes, cut into thin rounds
2 apples, cored and cut into 1/2-inch chunks
2 cups cold club soda
In a large pot or bowl, combine the wine, brandy, orange juice, and sugar and stir until the sugar dissolves. Add the orange, lemon, and lime slices, the apples and refrigerate until well chilled, about 1 hour. Remove from the refrigerator and add the soda. Serve in glasses over ice.
Even if the BBQ grille is all stainless?|||Because it is a chemical, and if it isn't ALL cleaned off, then your good food could touch it, you would eat it, and that wouldn't be good. Also, you smell and breath it in when using it, although the new stuff isn't nearly as offensive.
Also, some people say that leftover 'crud' from previous grilling makes for a 'seasoned' grill and makes for better flavor. Kinda like a cast iron skillet idea. Not me! I like my grill clean--really clean!|||Maybe because some people don't get it rinsed off well when using it. I have a self cleaning oven & had a few baked on areas that really didn't warrant having to use the selfcleaning feature, on such a hot day, so I bought a can of Easy Off (blue can) that can be used on such ovens, (used in cold oven) as well as BBQ grills. If it wasn't safe to use, the manufacturer would say otherwise. Just follow the directions on the can.|||it's ahrd to get all the excess off. you can go to your local hardware store they have grill cleaners that are safer and easier to remove..|||You have to get all of the cleaner off. My suggestion use the water hose or put it in the bathtub to rinse it.|||Chemicals!
i'd rather use the grill brush immediately after taking food off of it. easy to clean while grill is still hot!
Making pulled pork bbq for Sunday dinner with my dad, any suggestions on a good side dish for this? I usually do fries, but I'd like to do something different this time. Thank you!|||Succotash, coleslaw, cornbread, collard greens, boiled potatoes, potato salad, baked beans, mac and cheese...|||I'd go with the Potato Salad and Baked Beans for sure! Don't forgot some good appetizers such as Stuffed Jalapenos or maybe some stuffed mushrooms to kick thing off......I'll attach some recipes.
Della鈥檚 World Class Recipe For Potato Salad
--------------------------------------鈥?br>
(Even folks who don鈥檛 like potato salad, like my mother-in-law's recipe for potato salad. Its really good!)
Ingredients:
鈥? 鈥?5 Medium to Large Potatoes Washed
鈥?鈥? Hard Boiled Eggs (Add additional egg for presentation 鈥?4th egg)
鈥?/4 Cup Mayo
鈥?/4 Cup Miracle Whip
鈥?/4 Cup Yellow Mustard
鈥? Tablespoons of Sugar
鈥alt and Pepper To Taste
鈥?/4 Cup Chopped Green Onion
鈥?/2 Cup Chopped Celery
鈥aprika
Directions:
4-5 medium to large potatoes washed (place in large pot with enough water to cover potatoes and boil for about 30 minutes (until a fork pierces them easily). Also boil 2 to 3 eggs (I put them in the same pot as the potatoes and pull them out after about 15 minutes). You鈥檒l need about 1 1/2 cups of this dressing which consists of half real mayo and half Miracle Whip, 1/4 cup yellow mustard, 1 TBLS. Sugar. Mix the dressing in a mixing bowl.
After the potatoes have finished cooking, drain water and let cool. Once cool, peel and cut in chunks into serving bowl. Peel hardboiled eggs and cut up and mix into potatoes. Add green onion in with the potato and egg. Sprinkle the other tablespoon of sugar over the potatoes and add plenty of salt and pepper (to taste). Stir dressing into the potatoes. I always boil an extra egg and slice up over the top and sprinkle with additional chopped green onion and a little paprika for a pretty presentation.
Della's recipe for baked beans
--------------------------------------鈥?br>
Della's recipe for baked beans is a winner at our household. I think it will be in yours once you try it!
Ingredients:
鈥? Cans of Pork and Beans
鈥? Slices of Bacon
鈥? Tbls. Ketchup
鈥? Tbl. Yellow Mustard
鈥?/3 Cup Brown Sugar
鈥?/3 Cup Chopped Celery
鈥?/3 Cup Chopped Onion
Directions:
Preheat oven to 350 degrees. Fry the bacon until partially (not crispy yet) cooked and reserve drippings. Move bacon to paper towel. Add celery and onion to the reserved drippings. Cook until tender, approximately 6 minutes. In a baking dish combine the pork and beans, ketchup, mustard and brown sugar. Stir in the onion celery mixture. Lay the partially cooked bacon strips on top of bean mixture and bake at 350 degrees for about 20-25 minutes.
Texas Stuffed Jalapenos Recipe
--------------------------------------鈥?br>
This stuffed jalapenos recipe is a hit wherever I go, I am always welcomed back (as long as I bring them again). First introduced to this about 7 years ago by my cousin Scott. Thanks cuz!!
Texas Stuffed Jalapenos
By Mark Mohr (Certified Native Texan)
Ingredients:
鈥?0-24 three inch long, firm jalapenos (fresh)
鈥? Pound "Queso Fresco" (my preference for high melting point), You can use Substitute With Monterrey Jack or Mozzarella.
鈥? Pounds Bacon - do not use thick sliced.
鈥?5 Toothpicks.
Directions: Cut cheese into small 1/2 inch pieces, and set on counter to soften.
Lop off the top of the peppers (I trim the pepper around the stem and set aside for other things such as pico de gallo). With a narrow paring knife, carefully clean out seeds and membrane. Try not to cut through outer edge of pepper.
Stuff cheese pieces into peppers, filling up to the top. Try not to split the pepper by pressing the cheese in too hard.
Take a stuffed pepper and a slice of bacon. Cover the top of the pepper with an end of the bacon slice. Bring the other end of the bacon slice towards the bottom of the pepper and twist around the pepper stopping at the top. Punch the toothpick through (about an inch from the top) to keep bacon in place.There are pepper holders available that are simply a raised metal platform with holes cut out to rest the bottom of the peppers in. This is to reduce the amount of cheese that could escape. I used to lean the peppers against each other before I purchased a holder.
Cook about 1 hour or until bacon is done. Try to cook near the edge of your fire to prevent the bacon grease from causing flare-ups. You may try cooking in oven at 350 degrees for 45 minutes, then transferring to the pit for the smoke flavor.
Prep time one hour after you have done it a few times, but well worth it. And of course, watch where you put those jalapeno soaked fingers for a day or two. One might want to wear some sort of latex glove during the cutting and deseeding process.
Enjoy!!|||Baked beans. Take a few cans of Grandma Brown's beans add some ketchup, mustard and brown sugar to your liking. Baking in the oven( for about 45 minutes maybe) and then add some already cooked bacon to the top for the last 5 or 10 minutes of cooking.|||Cole slaw is a must, not too sweet. Baked beans are also traditionally served with barbecue. Corn on the cob would be good too.
My husband's family is from NC. The above are dishes typically served with excellent bbq at restaurants.|||Fresh Coleslaw, maybe w/ raisins and salted peanutsin it
Maple Baked Beans, seasoned w/ bacon and bellpepper
Garlic Toast or Jalapeno-Cheddar Cornbread|||corn
potato salad
onion rings
mozzarella sticks|||Cole slaw.|||cole slaw
beans
corn bread
collard greens
potato salad|||beans slaw
Hi.
I am looking around at buying a BBQ and I have seen a great model - The Weber Premium
It comes in three sizes. My question is...
Is the larger 67cm Weber Premium BBQ a lot bigger and better then the standard 57cm version?
Any tips or advice would be greatly received!
Thanks in advance!|||Weber makes a great grill. One of my favorite things to make on one used to be turkey breast done the 'Weber method' where the coals are on the sides, and the meat goes in the middle over a canoe of foil to catch the drippings. Several years ago, though, they flattened the top of Weber grills so that a turkey breast no longer fit under the best selling model. It was frustrating to try and make my favorite meat on this grill that no longer fit the job.
For direct heat grilling of steaks and chops, any old grill will do, but to use the Weber indirect method, you'll need the bigger (biggest?) one.|||well, its 10 more cm, so its bigger, as for how much, thats about 9% bigger|||by the way 10cm is about 4 inches
what way is it bigger: width or length?
is the bbq round or oblong?|||yes! cook more at the same time :)
I don't want to make a dessert...I want something like a salad or a side that I can make Friday night, and I will be able to serve it Saturday night. We are going to my Uncle's house in the mountains and camping out in his yard, so I will have to keep in in my cooler until the bbq (I'm counting on his fridge being full of food)
Thanks!|||potato and pasta salads taste better when they have had time to sit.|||Special recipe green beans! Canned beans drained and redressed in Italian salad dressing. Two ingredients makes as much or little as you need and storing it over night will enhance the flavor.
When I moved I entrusted this recipe with the Church Secretary because everyone was sad I would no longer be making it for socials. She laughed until she cried at what my secret really was.|||Waldorf salad.
BBQ beans
Baked beans
Fruit salad -watermelon, canalope, honeydew, grapes, etc.
Too bad you don't want a dessert, as I have a great cake that is very portable and unusual and well-liked.
:))
Dan|||Potato salad.|||Macaroni Tuna Salad it's the best and served cold good luck lemmi and enjoy|||Pizza! Nothing beats Cold Pizza!|||Potater Salad!
Cole Slaw|||Potato Salad
Coleslaw
fruit salad
I second the notion to bring lots of cold beer|||Veggie platter|||Broccoli salad is a huge hit when I make it...and is better made ahead of time.|||Beer.
My favorite BBQ side dish
(The colder the better)|||Just go in your back yard and get some potatos, I heard yall eat em raw
The CEO of the company i work for is throwing a bbq party at his house tomorrow and I really want to make a good impression. I mean he knows who I am already because it's a pretty small company, but I really want him to go away from that bbq remembering me. How can I make a reallly good impression/presence with him?|||Be yourself. That is the only way to be.
this may seem silly. but i dont have a bbq and we got a bunch of free sausages. how do i cook them?|||for the best tasting sausages simmer them in beer. they will be very flavorful, moist and delicious.
If you do not or canot get beer then to keep them moist boil them in water. If you like them brown and crispy after tehy are cooked stick them in a pan to brown them up with just a little oil.
Some peopel will recommend you split them or just grill them this will leave you with a drier sausage since all the juices run out.
I luv my sausages with a bit of mustard some grilled onions and bellpeppers.|||I put them in a skillet, add a little water to cover the bottom then simmer with the lid on. Or you can fry it in a skillet. Either way works fine.|||I sometimes cook them on a griddle. For Brats, it may help to put a pan lid over them to make sure that they get cooked all the way through.
They can be done under a broiler, just be sure to keep a close eye on them and turn the frequently. They can also be done in a pan on the stove, though I prefer the other two methods.|||If they are made for bbq you can fry them in a pan as well.|||You can fry them, broil them or Bake them. Even fry them in BBQ sauce or Sweet and Sour Sauce.|||Cut a slit down the sausage an put them slit down in a skillet. Use a small amount of oil and be prepared it might be messy.|||Fry them in a pan with some julienned peppers and onions.|||YOU COULD FRY THEM ,MICROWAVE, BAKE ISNT THAT GRAND OF AN IDEA ,STEM YOUR CHOICE!!|||Many ways. My favorite is to put the sausage, cut in links, with plain water in a 12-16'"pan, like a frying pan (not cast iron), cover with the water to half the size of the sausage. Steam vented. The cassing will split. It is done.
*
Can do the same in oven but may want to leave whole.
fiddlers'daughter
I impulse bought some salmon steaks and when I got home realised I had no idea what to do with them! I have eaten them BBQ'd but this is not what I want to do. The only recipes I could find had them chopped and in a mornay style sauce but they are too nice for this.|||Ok I have a recipe it sounds unusual but it is lovely.
Bake the salmon steaks in the oven with a little oil and lemon/lime and cover them in foil.
Then serve it with mango salsa on top.
Chop up one mango
One red onion
Fresh chile - as much as you like
Coriander (Cilantro) leaves chopped up.
Black pepper.
Lemon juice.
Mix them all together.
Serve with new potatos and a green salad.
I know fruit with fish can sound weird but it is gorgeous. My dad who doesn't like salmon or mango loved this dish. Try it what have you got to loose!|||Turn the oven on broil
Put water in bottom of broiling pan
Spray top of broiling pan
Place salmon and top and add spices, basil, salt and pepper
Add spoon of butter to top of each one
Cook for a few minutes and then turn steaks over to cook the other side, the tops should be slightly brown. If you cut into in and middle is still watery either put back in the broiler or pop in microwave. Keep an eye on it because it doesn't take long and you don't want to over cook it.
Enjoy!|||Try this : Grilled Herbed salmon from Taste of Home
1/2 cup of butter (no subs)
1/3 cup lemon juice
2 tbls minced parsley
1 1/2 tsp soy sauce
1 1/2 tsp Worcestershire sauce
1 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp salt
1/8 tsp pepper
In a saucepan combine the above. cook and stir over low heat until butter is melted. Set aside. Coat your grill rack with non stick spray. Place Salmon fillet skin side down on rack. Cook for 5 min. Then start basting with above sauce. Do not turn your salmon. Grill for 15 more min. basting as you go. Yummy.|||Dilled Baked Salmon Steaks
Salmon steaks are baked with dill and sour cream.
INGREDIENTS:
* 4 salmon steaks
* 2 tablespoons fresh lemon juice
* 1 tablespoon very finely minced onion
* 1/4 teaspoon salt
* dash pepper
* 1/4 cup sour cream
* 1 teaspoon lemon zest
* 1/2 teaspoon dried dill
* lemon wedges
PREPARATION:
Place salmon steaks in a buttered baking dish. Combine lemon juice and onion; sprinkle a little over each salmon steak. Season with salt and pepper. Bake, uncovered, at 350掳 for about 20 minutes, or until fish flakes easily with a fork. Remove from oven; spread sour cream over salmon steaks. Sprinkle with lemon zest and dill. Return to the oven for 3 minutes.
Serve salmon steaks with lemon wedges.
Salmon steaks recipe serves 4.|||If you haven't tried it, cedar plank salmon is absolutely heavenly.. that attached website has some fabulous recipes:|||Simple topping:
ginger cut into matchsticks
garlic cut into matchsticks
olive oil
juice of a lemon
salt to taste
Top the salmon with these mixed together. Put under hot broiler until ginger and garlic blacken and it's just cooked through.
Yum.|||http://www.recipeladies.com/files/broile鈥?/a>
One of my favorites :)|||treat them with respect
add all the things you like ie butter and herbs
wrap in tin foil
cook any system except micro wave
enjoy ha ha
yours
M.M.|||Herbed Salmon Steaks
Categories: Low-fat, Fish, Main dish
Yield: 4 servings
1 1/2 lb Salmon steaks
1 Tbsp Flour
2 Tbsp Plus (see next line)
2 tsp -lowfat margarine
2 Tbsp Lemon juice
1/2 cup Dry white wine
1 tsp Dried basil
1/2 tsp Dried tarragon
1/2 tsp Dried rosemary, crumbled
2 Tbsp Minced onion flakes
Salt and pepper to taste
Rinse fish and pat dry. Rub flour into both sides of fish. Melt
margarine in saute pan, cook fish for 5 minutes. turn and cook 5
minutes more. Combine remaining ingredients and pour over fish.
Continue cooking for another 10 minutes, turning once and basting
frequently with pan juices.
Per serving: 34g protein, 15g fat, 4g carb., 159mg sodium, 94mg
chol., 292 calories.
Basil-Buttered Salmon Steaks
Recipe By : "Fresh Fish", Better Homes & Gardens
Serving Size : 4 Preparation Time :0:00
Categories : Seafood/Fish Grilled Or Broiled
Terri Likes This Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter or margarine
1 tablespoon snipped fresh basil (or 1 t dried basil -- crushed)
1 tablespoon snipped parsley
2 teaspoons lemon juice
4 salmon -- swordfish, shark,
-- or halibut steaks,
-- cut 1 inch thick
-- (about 2 lbs)
Mix butter, basil, parsley, and lemon juice in a small bowl. Place fish
on greased rack of an unheated broiler pan. Lightly brush fish with some
of the butter mixture. Broil 4 inches from the heat for 5 minutes. Then,
using a wide spatula, carefully turn fish over. Lightly brush with more
of the butter mixture. Broil for 3 to 7 minutes more or until fish is
done. To serve, dollop remaining butter mixture on top of fish.
To grill: Prepare steaks as directed above, except brush grill rack with
cooking oil. Place fish on rack. Lightly brush fish with butter mixture.
Grill fish on an uncovered grill directly over medium-hot coals for 5
minutes. Carefully turn fish over. Lightly brush with more butter
mixture and grill for 3 to 7 minutes more or until fish is done. Dollop
remaining butter mixture on top of fish.
Accompaniments: steamed green beans, basmati rice or rice pilaf|||put mayo on them add salt, pepper and some fresh choped dill and a squirt of lemon. put it on tin foil and in oven or bbq untill it flakes|||This is delicious!:
INDONESIAN-STYLE GRILLED SALMON
6 oz. (1/2 can) beer
1/2 cup sweet & sour sauce
1/2 cup soy sauce
3 Tbl. sugar
1 - 2 Tbl. oil
2 tsp. minced garlic
1 tsp. ground ginger
1 - 3 green onions, sliced
1-1/2 to 2-1/2 lbs. salmon steaks
Blend together all ingredients except onions & fish. Place fish in shallow baking dish; pour marinade over. Cover and refrigerate at least one hour. Remove from marinade* and transfer fish to sheet of heavy-duty foil cut about 2 inches larger than fish all around; bend edges up to make lip around fish. Sprinkle with onions and some* of the marinade. Cook on hot grill, but not directly over coals. Cover grill, open vents; grill about 20 - 30 minutes, until fish is opaque and flakes easily with fork.
*I use all of the marinade. It's yummy!
This recipe works well with any kind of fish, but is especially great with salmon. I never figured out how to get it not directly over coals, but whatever I did, it worked. Hope you enjoy this!
I seem to recall that meatlovers pizza didn't always have BBQ sauce, but I would like to confirm this, since I believe I was quite young when it changed. Does anyone know for sure?|||I agree on the first answer, it was 1998 to 2000. Search google for more accurate answers.|||I think it was 1998? If I am not to be mistaken. I didn't search about it.
I have always wanted a BBQ and since summer is coming, I have decided this year I will finaly purchase one. I just have no clue what to look for or what's the difference between each one. I don't want anything big and fancy. I want something easy to use, less expensive (but not too cheap that it will fall apart after two uses), and will make food taste great.
Any advice will be helpful. Thank you!|||We've gotten excellent results from our Weber grills over the years, both charcoal and gas, but there are lots of good grills on the market. We're currently using the Weber Q, which is a portable gas grill that we just love. It's available in a number of sizes. We've had ours for almost two years now and it's very well built. We also gave one to my father-in-law.
You might want to read reviews of various models that interest you at places like amazon.com, then talk to someone like the grilling expert at the home center mentioned above.
For the actual grilling, you might find the cookout calculator at charcoalbob.com helpful. Enter the details like the type of grill, items you'll be grilling, time you want to eat, etc. It provides instructions for how to grill things like steaks, burgers, boneless chicken breasts and pork chops so that everything comes off the grill at the same time, just the way you want it (medium rare, well done, etc.). It also has grilling tips.
Hope this helps. Happy grilling season!|||My CharBroil has 550 sq. ft. of cooking space, a side burner on the left-side shelf and 3-racks for grilling items. I paid $99.00 on sale at Menard's. I knew what I wanted, and how much I was willing to pay, so I waited until there was a good summer sale for gas grills. I've owned it for 3 years. Report Abuse
|||i think that when you go shopping that you buy one that uses propane so then when you want to use it you only have to refill the propane bottle instead of always using charcoal or wood|||You need to consider some factors when looking at grills.
Charcoal
Pros
-Good Flavor
-Grill is less expensive than a similiarly sized gas grill
Cons
-Takes longer to heat up to cook
-Clean up
-Charcoal, Lighter fluid will be a continual reoccuring expense
-Harder to get even heat, and indirect heat (need indirect heat for grilling salmon)
Gas
Pros
-Quick heat up times
-Easy Clean up
-No Messy Charcoal or lighter fluid
-Can make zones of indirect heat for smoking
Cons
-Less flavor than charcoal
-Hard to find places that refill propane tanks, exchanging propane tanks (like at gas stations or home centers) is VERY expensive|||First of all, there is a difference between BBQ and grilling. BBQ is low and slow using indirect heat. Grilling is fast and hot over direct heat. So there are smokers and grills for the two different types of cooking. I personally prefer slow smoked ribs, chicken, pork, and brisket. You can't go wrong with the old trusty Weber kettle grill though. You can set it up for both types of cooking too.
Bill
http://www.bbq-book.com
I have been diligent in keeping the cover on my bbq grill to keep it looking nice but the screws are getting rusty. I am guessing that i need to keep them coated with some sort of oil...What do you recommend?|||You can't.
Ignore them, or replace with stainless hardware.|||yep, some WD-40 or other similar rust proofing oil. 3-in-one should also do a good job.
|||Two choices urinate on them or spray wd-40 on them.|||Urine won't work. In fact the salt you expel would probably rust them faster. w-d would work but you'd have to re-treat every month or so. The two things I'd do is either swap them for a stainless steel screw or you can paint the head with clear fingernail polish or some kind of varnish. |||well.. you don't want to smell burning oil or urine on your BBQ meat either. I suggest stainless steel screws/nuts. They can be found at any hardware store.|||replace them with stainless steel screws.
What is the best brand for an outdoor BBQ Smoker you can find for outdoor grilling?|||Depends what you are looking for.
Offset smoker or Vertical smoker.
The offset smoker is the most popular type of barbecue smoker used by those that participate in competitions. A quality offset smoker can be a bit expensive to purchase. Although a lower quality offset smoker can save you money, it won鈥檛 be able to generate continual heat. This can be quite frustrating considering slow roasting can take anywhere from six to eight hours. With this design, the smoke and heat are both able to easily travel up and around your meat for an even cooking temperature. Bar-B-Chef makes a decent one for about $270.
The vertical smoker is a bit different from the offset smoker, though it works in a similar manner. This type of barbecue smoker contains a heat source at the bottom with a water source right above it. This makes it possible to keep the meat moist while adding great flavor. In addition, the vertical smoker is quit easy to use. "The Great Outdoors" makes a propane fueled one for $189 - home depot.|||Lil smokey|||Two good quality barbecue smoker manufacturers are Weber and Brinkman.
I applied for the cook position at a local BBQ joint. To be specific it's Rudy's "Country Store" & Bar-B-Q in Houston.
I am in business school and I have a lot of retail experience but I do not have any experience working for anyone as a cook. What do you think my asking salary should be?|||I'm not sure about Houston, but in my area a cook starting out with no experience, you probably looking at min. wage.|||you will be probly around 9.50 an hour
Mine would have to be a combination on Bacon Wrapped Grilled Shrimp.
I like to Wrap fresh or frozen shrimp with Bacon, smear on BBQ sauce (and add other secret ingredients); grill them up- cut up slices of lime and serve. Everyone I have ever served them to has made them dissapear in a matter of minutes!|||I like to grill all the "normal" stuff such as steak, chicken, pork chops, hamburgers, etc. But I especially like to buy a slab of baby back ribs. I wash and peel the inside lining off...it's a kind of thick film on one side. It's sometimes a little hard to get off. Start at one end and continue peeling it all way across. I wash the whole slab with water, drain and then coat both sides with seasoned salt. I use McCormick's or Lowry's. They seem a little more potent than some others. I use a gas grill to cook mine, just because I don't have a charcoal grill anymore, but charcoal would give it a better flavor for sure. To compensate I use hickory wood chips, soaked in water and put in a small smoker box. It's small metal and has holes in top to let the smoke out. I put it under the grates so it will get hot. I also use indirect heat. By that I mean I don't grill the ribs...I slow cook them on one end of the grill. Mine has 4 burners, so I can light the burner on one end and put the ribs on the other end with those burners not on. I put the thicker end toward the lit burner so it will get done a little more evenly and not burn up the thinner end. It will take about 3 hours to do them right. I put them on and check them after about an hour and a half. Sometimes I'll turn them then, sometimes I'll come back at 2 hours and turn them; depends on if it looks like it's ready, also depends on how big and thick the ribs are. Once they're turned, watch them more closely, checking about every half hour. During the last 30 minutes of cooking, slather both sides with copious amount of Sweet Baby Ray's Hickory bbq sauce on each side. (I won't use any other now that I've discovered the best) Everybody loves them. In fact, I was busy last time and didn't get any-they ate them all before I got back in the house!
Also, if you did use the charcoal grill, the same indirect heat effect can be achieved by lighting the coals and when they're ready banking them up in a pile on one side and putting the ribs on the other side, as far away as possible from the heat.|||I love the smoked sausages that come in a back pack.. well cut them up you know long enough to not fall through the bars, i like to use BBQ sauce and mix with Valentina gives a good taste, also you can add some lime and mix.. good tangy flavor...|||grilled tilapia:
1 tablespoon of old bay seasoning
1 cup italian dressing
8 tilapia fillets
marinade the fish fillets in the dressing and seasoning for 30 minutes.
grill for 15 minutes on your grill.|||Visit www.bbqu.net
How do I bottle small batches of homemade BBQ sauce to safely preserve and sell?|||I'm afraid Ashii is incorrect about the need for a pressure canner (sorry, Ashii). There are more than enough tomatoes in BBQ sauce to provide a sauce acidic enough to process in a hot water bath instead of a pressure canner.
I have canned my own barbeque sauce for over 20 years safely using the hot-water bath method (and so did my mother and grandmother). I follow the instructions in my Ball Canning Jar Food Guide (a book sold by canning experts). Using the hot water method you can bottle up to 7 jars at a time.
Here are some sites which describe the hot water bath method for barbeque sauce.
http://canningusa.com/IfICanYouCan/Barbe鈥?/a>
http://www.pickyourown.org/canning_barbe鈥?/a>
http://www.homecanning.com/can/AlRecipes鈥?/a>
Each of these links will show you the safe method for bottling the jars using a large pot and lid.|||You need to examine the laws of the state in which you live. Many states require home made goods (no matter how large or small your batches may be) to be prepared in a commercial kitchen. You may be required to obtain a permit, or a license.
Before setting up shop and selling your BBQ sauce, do your homework for the state or area where you live. You could safely avoid fines and legal problems in the future.
Researching the legal requirements for your area will also direct you towards the most safe, practical and required way to preserve your sauce.
Best wishes.|||You cant use a normal canning method as it will not heat the sauce up enough to preserve it because it is what is considered savory. The acid content is just not high enough (like pure fruit would be). Although it is either vinegar (acid) or tomatoe (acid) based, for safty you can not just do it in a pot of water -especially if you are selling it.
You must buy a pressure canner, you can purchase these all over, try walmart, target, etc.
I would look on craigslist for used one... they cn be pricey.
As far as the post above, that is correct. You need to be careful. But if you are selling to family, friends, etc etc (like bake sale) then you are a-ok.
*** as far as the lower post, for legal reasons you have to pressure can it. Or have it canned at a factory, at least that is the way it is in MN.***
Going to a bbq at lunch today (work bbq) with a friend of mine from work. Another girl at work wants to "tag" along, but she's kind of annoying and only talks about her work. She's somewhat ill-dressed and socially awkward. I'd rather her not come along with us, but I feel bad because she works next to me and I don't know how to get her not to come along.|||I think if she goes to your work and its a work bbq, theres no way out of this one. i would just be kind to her, but never give her any reason to think that you want to hang out with her outside of work.|||Just say it is invitation only and that only a small number of people are going not everyone in the office.|||Next time don't discuss your plans when she is in earshot of hearing you...|||tell her you're a romulan
oh wait that would be for a klingon friend, not a cling on friend|||umm wow|||Ew. Star-treck.
Get friends who don't speak Cling-on?
This park is in Singapore.
I checked the AXS machine, but i cant find this park.
Do i even have to book for this bbq pit?
Cuz' i almost searched the whole Google, but theres not a single site that i can book this BBQ pit in
Mandai Tekong Park.|||Your friend pull a fast one on you. Mandai is a protected reservoir area while Tekong is a protected Military area both distances apart.
I am making a BBQ'ed Salmon dish for Mother's Day but I have no clue where to buy Cedar Planks to cook it on!|||Chicky is right.
Why pay the price from a gourmet food store.They are really expensive.
I buy the untreated lumber and it works great.
Soak the planks for 1/2 or more in water before using...|||home depot, orchard supply hardware (OSH), wal mart, lowes any pool and spa store that also sells grills. longs, safeway. Look in the outdoor/bbq/grilling section of any of these stores.
BTW in my opinion cedar planked salmon is far over rated for the cost of the cedar planks. just put the salmon on the grill and cook it over indirect heat with apple or alder wood chips.|||DONT GET THEM FROM HOME DEPOT OR LOWES!!! (they are very likely to be chemically treated with something you don't want to ingest! I don't mean to be obnoxious by capitalizing, but it's really important)
You can buy them from any gourmet food store. I have seen them at regular grocery stores as well, either with the cooking stuff, or with the BBQ stuff. Ask a clerk....or better yet, call ahead|||You can buy them at Williams-Sonoma for about $10 for 2..... or get 2 at Home Depot or Lowe's for about 75 cents.|||you can get these at any lumber yard but make sure they are not treated... tell them you want to use them in bbq`ing... they will make sure you get the right ones..|||I saw some at costco.|||Home Depot or any other hardware/lumber store. You may have to sand them down though....sooo yummy to cook trout with ;)
Would 1000 degrees C be achievable? If not is there a way to adapt a bbq to achieve that temperature? At that temperature how much propane would be needed per hour?
Thank in advance.|||Well, if you go above about 1370C you'll melt your BBQ (assuming it's made out of steel). Unfortunately you'll never hit that with pure propane. The best I've seen is about 1135C, produced by Flame Engineering, Inc.'s VT 3-30C Red Dragon Vapor Torch Kit. This operates on 10 lbs propane per hour, but it's a torch, not a BBQ. I think 1000C would be possible, but you'd have to work on the oxygen supply. If you set up a high propane flow coupled with a pure oxygen supply stream you just might be able to do it. Of course, the most likely result will be that you blow yourself up. But a mechanical fan to provide turbulent flow, and a high pressure high flow oxygen/propane feed, just might allow you to make your BBQ glow red. Another thing I just thought of is insulation to minimize heat loss to the atmosphere. Be sure to insulate that puppy.
We have a standard barbeque and cover it when we're not using it. But now whenever I uncover it to use it, I see squirrel droppings and chewed tree keys on all the BBQ surfaces, as if squirrels climbed up into it and use it as a warm little hideout. I can't seal off the area and it is outside, so what else can I do to make the area less desirable for little critters?|||Can you at least seal off the areas on the grill where they may be crawling in? If not, do you feel comfortable setting a trap? Also I know it sounds gross but you could set up some kind of repellent using powdered predator urine. Just make sure it doesn't actually get near the grill part. (Obviously) In the mean time here is a link to 13 home remedies to keep squirrels away. Hope this helps!
http://ezinearticles.com/?13-Home-Remedi鈥?/a>|||you got to get to the problem before it is one,get yourself a gun.a good pellet rifle, they are very good to eat also.|||Sew or attach with velcro, strings that will tie together at the bottom of your grill, sealing it from squirrels and also making sure the cover doesn't blow off in a high wind.|||burn them out homez...
a freind is giving me a bbq that requires natural gas, will i need a special hook up or does the natural gas that you buy have the hook up?|||A natural gas BBQ runs off of the same natural gas your furnace runs on and is meant to have a hook up off of your homes' supply, you can either buy a conversion kit, or have a handy-man or certified person install a natural gas hook up. I'm pretty sure you cannot buy a natural gas tank only LP (liquid propane)|||You mean propane if so when you buy the tank It will be full and the grill should have the hook up tube and regulator|||Go to your local BBQ store for proper attachment and hook-up instructions. It doesn't give much room to move the BBQ around so try to decide on a "permanent location".|||if you don't have natural gas at your home. you will have to switch out the regular to propane and use it that way|||LPG (Liquid Propane Gas).
If you already have a tank, almost all UHAUL businesses offer refilling (about 3.30/gal)
Otherwise, any Hardware Store shall have tank exchanges available. (More expensive than filling your own)
Lastly, look up Propane in your local directory for retailers that fill them.|||If the BBQ is for natural gas, you can convert back to LP by exchanging the orface(s) and a valve assembly. You need to know the brand and model number. If you wish to use natural gas (and you have natural gas to your home, have a plumber install a stub where you plan on storing your BBQ.|||You can purchase a propane tank. You can get the propane at such stores as wal-mart or any other discount or food store or hardware store.
I researched the web, but wasn't able to find out exactly HOW to cook the ham on a BBQ. Want to try it for Thanksgiving....maybe the turkey too!|||The following reipe is from Weber Grills. The link below is for the collection of recipes. Enjoy and happy grilling.
Orange-Apricot Glazed Ham
With its tangy-sweet sauce, this ham adds delightful flavor to any special occasion.
1/4 cup apricot preserves
1/4 cup orange juice
2 tablespoons soy sauce
1 tablespoon lemon juice
1 fully cooked boneless ham, 5 to 7 pounds
Whole cloves
For glaze, combine apricot preserves, orange juice, soy sauce, and lemon juice.
Score ham by making shallow cuts, about 1" apart, diagonally across the surface in a diamond pattern. Insert a whole clove in the center of each diamond.
Place ham in center of the cooking grate. Grill 1 to 2-1/2 hours or until a meat thermometer registers 140掳F (60掳C), brushing with glaze during the last 15 minutes of grilling time. Let stand 15 minutes.
Heat remaining glaze on the side of the grill. Just before serving, brush ham with glaze again. Serve any remaining glaze with ham.
Makes 12 to 16 servings.|||Arkansas Slow-Smoked Ham
One 6-to-7-pound cooked bone-in ham
1 cup ketchup
1/3 cup finely chopped onion
1/3 cup honey
1/3 cup cider vinegar
1/4 cup bourbon or water
2 tablespoons yellow mustard
2 tablespoons lemon juice
1 teaspoon dried thyme, crushed
1 teaspoon minced garlic
1/2 teaspoon red pepper flakes
3 cups wood chips (use hickory or oak chips for the best flavor)
Sauce Directions: In medium saucepan combine ketchup, onion, honey, vinegar, bourbon or water, mustard, lemon juice, thyme, garlic and red pepper flakes. Bring to a boil. Reduce heat and simmer, uncovered, for 10-15 minutes or until desired consistency, stirring frequently. Divide sauce into two portions; set aside.
Ham Directions: At least 1 hour before grilling, soak wood chips in enough water to cover; drain before using. In charcoal grill with cover, place preheated coals around a drip pan for medium-low indirect heat. Sprinkle half of the wood chips over the coals.
Place ham on the grill rack over drip pan. Cover and grill for 2 to 2 1/2 hours, until internal temperature (measured with a meat thermometer) is 140 degrees F., basting with one portion of sauce the last 15 minutes. Add more preheated coals (use a hibachi or a metal chimney starter to preheat coals) and wood chips halfway through grilling.
Remove ham from grill. Cover and let rest for 15 minutes before slicing. Reheat second portion of sauce and serve with ham.|||It would take quite a while. Smoked Ham is already cooked so we're actually just heating it up. They recommend an internal temp of 140潞F but it continues cooking after you take it out of the oven and 130 - 135潞.
Don't put the glaze on until 20 minutes before it's done - sugary glazes have a tendency to burn.
It's already smoked and smoking again in the BBQ might be redundant! If you do, put a pan of water next to the coals and cook by the indirect method.
.
Don't laugh..lol
But I do not light our propane BBQ, but I will cook on it if my neighbour lights it for me. I think I'll suprise my B/F Saturday night when he gets home from work with a nice BBQ'd meal.|||Cook the ribs in the oven at 175 degrees for about 4 hours. Check them every hour and then when they are cooked almost through throw them on the grill. Slow cook them for another hour or so until you can almost bend them in two without breaking. Add the BBQ sauce the last thirty minutes before serving. Do not add the sauce anytime sooner as the sugar in it will char and the ribs are ruined.|||You seem to like acronyms. BBQ, B/F. FYI, I see your P.O.I.N.T.|||You should bake the ribs slowly first. Then finish them on the grill for 10 or 15 minutes.|||that's an immoral avatar, REPORTED|||90 minutes tops keep turning them over over them litle devills love too stick got too watch them very very slow heat 90 minutes tops!!|||make sure it is on LOW and cook tem about 2 hours, depending on how large racks they are.|||ew. you should be ashamed of yourself.|||oh don't cook that rack!|||bout that long|||boil them for about an hour on the stove first, til almost done, then put them on the grill with the sauce for about another half hour. depends on the thickenss too. they fall apart.|||I dont know but I like your avatar|||Are you the same person from before with the naked avatar? You are funny! Now put on some clothes.|||20 minutes|||you let them cook until brown|||Your racks appear well done to me!|||like your avatar, boil them for half an hour, then place them on the grill for an hour.. juicy.|||225 degrees for 4 hours....
If your doing them tomorrow on gas grill...here what you want to do. Go to store and buy hickory chunks. Soak the Chunks for atleast an hour. Line up the chunks in a small line on tin foil and wrap them up. Then poke small holes in the top of that "log". This will give you a nice smoked flavor to those ribs.
After the 4 hours of smoking, crank you heat up and sauce the and cook in the sauce.|||trust me on this one...
boil them for over and hour(just plain), then mix them well in bbq sauce and bbq them for 15 minutes|||First, huzzah for the naked avatar, that's cool. Ribs are best slow cooked at low heat, drowned in marinade all day. Use a foil pan, and cover them in foil to keep the moisture in. Then slap them on the grill at high heat for no more than a minute per side, just before you serve them, just to give them that little bit of carbon that everone knows bbq needs. That's great surprise- lucky bf!|||Boil the ribs first, then bbq them. This will keep you from starting a grease fire and you can be assured they will be cooked through.|||Until the meat starts shrinking on the bone. Put the BBQ sauce on during the last 30 minutes or so.|||Depending on the temperature. 2.5/3 hours @ 250 Degrees
Slow cooked ribs are the best. The pork falls of the bone.
1/1.5 Hours @ 300 Degrees if you have less time to cook.|||It's hard to answer because there are so many different variations of what you are trying to do. pork ribs? beef ribs? baby backs? do you want to grill or BBQ? Grill is high heat fast cooking, BBQing is low heat slow cooking.
Figure out what you want and then go to www.food.com. Look up ribs and it will give you many recipes and EASY directions on how to do them. Good luck! Lucky B/F!|||The question isn't how long to BBQ, It's how long should I boil them before basting then to the grill, Boil em 2 hrs first to make them tender, baste at least twice while on the grill, how long on the grill then?, just until burn on a little 1/2 HR tops|||You should use a rib rack, available at Wal-Mart, Home Depot, etc. No need to boil them before hand...to rib grillers that is sacreligious. Cook them standing up in the rack with the rib end downward. Put your grill on as low heat as you can and cook for 1.5 to 2 hours, basting with the sauce to get 'em nice and tasty. Serve them dressed like your avatar and if even they suck he won't care!|||Between 1.5 and 2 hours, at low temperature. Put on the BBQ sauce for about the last 10-15 minutes.
Most propane grills are too hot for this even on their lowest setting. You can keep the temp down by propping open the lid a little; there are gadgets you can buy to do this or just find a non-flammable object of the appropriate size.|||a few hours.....soak over nite to make tender...that will cut down the cooking time.....where did u get the avatar...very nice|||Slow roast in the oven at 250-300 degrees for 3hours, the day before. Then cut them so they fit on a plate (1/2 rack). Place them on the BBQ to heat them up, finish with BBQ sauce. If you BBQ them in BBQ sauce they will burn only add it at the end. You CAN place them in the oven covered in sauce and then cover the cooking vessel. For 3-4 hours and then use then same procedure. If you cook them on the BBQ, same thing cook them indirect heat for about 4 hours, You will know they are done when the meat starts to fall off the bones.|||You didn't specify beef or pork - if beef you can go for less time, depending on whether you like your beef rare or well done (30-60 min on high heat). If pork, you're gonna have to go at least 45 min on hh or 2 hrs on low/medium). Anyway, white vinegar will help the taste.
I bought several bottles of Kraft BBQ sauce because they were on sale. The problem is I don't eat much meat. Does anyone have any recipes that would include this sauce on anything besides meat? I love cheese, so dairy products are fine. Thanks.|||I'm going to give you one of my favorite recipes!!! I typically make the bbq sauce myself because I make it spicy and gluten free.
Chipotle BBQ Burgers with Grilled Pineapple
Marinate tempeh squares in your BBQ for a day or two. If you want the chipotle add some chili powder to your bbq sauce. Grill them for about 5 minutes on each side. Place on a bun with a slice of grilled pineapple.
I typically make a mango ketchup to accompany it, but I'm sure it would be good without it. Good luck.|||This came from the vegetarian recipe group on myplate.com I haven't tried it but people are raving about it, and seems popular with meat eaters too
Barbecued Seitan "ribs"
This seitan is not boiled but is baked and then finished on the grill. Great for summer.
1 cup vital wheat gluten
2 teaspoons smoked Spanish paprika (a little hard to find, but so worth it)
2 tablespoons nutritional yeast
2 teaspoons onion powder
1 teaspoon garlic powder
3/4 cup water
2 tablespoons tahini or other nut butter
1 teaspoon Liquid Smoke
1 tablespoon soy sauce
about 1 cup of your favorite barbecue sauce
Preheat the oven to 350 degrees Fahrenheit and lightly spray an 8x8 baking dish with a nonstick vegetable spray. Mix the first 5 ingredients together in a large bowl. Mix the water with the nut butter, Liquid Smoke, and soy sauce and add it to the dry ingredients. Stir to mix well and then knead lightly in the bowl for about 3-5 minutes.
Put the dough into the baking dish and flatten it so that it evenly fills the pan. Take a sharp knife and cut it into 8 strips; then turn the pan and cut those strips in half to form 16 pieces. Sort of like short ribs.
Put it in the oven and bake for 25 minutes. While it's cooking prepare your grill.
Remove it from the oven and carefully re-cut each strip, going over each cut to make sure that the ribs will pull apart easily later. Generously brush the top with barbecue sauce. Take it to the grill and invert the whole baking dish onto the grill (or use a large spatula to lift the seitan out, placing it sauce-side down on the grill). Brush the top of the seitan with more sauce.
Watch it closely to make sure that it doesn't burn. If you are using a sauce with a high sugar content, watch especially close as the sugar will burn fast. When sufficiently brown on one side, turn over and cook the other side, adding more sauce, if necessary. When done, remove to a platter and cut or pull apart the individual ribs to serve. Have napkins close by. Even meat eaters like this one.|||We always make BBQ chicken pizza, so I guess you wouldn't add the chicken. But here's what to do:
Make your dough (we use the bread machine or you can just buy one) and form the crust on a pizza stone or pan with cornmeal on it.
Lay out the BBQ sauce on the dough. Sprinkle some salt and pepper on it.
Sautee some green pepper and onion. Lay those on top of the sauce.
Layer mozzarella and chipotle/peppered grated cheeses on top of that.
Bake for 25-30 minutes in a 375 degree oven.
Enjoy!
Friday, February 17, 2012
Or somewhere where I can find one?
I've tried different things but nothing ever comes out right. It's always too sweet and spicy, or too tangy and not spicy at all. I would like something that is simple, but delicious. I'd like a mopping and regular BBQ sauce if at all possible. Thanks.|||One day I needed some sauce and this is what I did:
I used ketchup, A-1 sauce, Worcestershire, salt, pepper, sugar, mustard, garlic powder, onion powder and mrs. dash. It was unreal how good it was. Just play around with the ingredients. But use the ketchup as a base and build it from there tasting it after every addition to see if it needs more of this or that.......Sorry I don't have exact measurements, but explore with this.|||You should try McCormicks, that one tastes good. They have lots of verieties too.|||Ok there is a brand of barbeque sauce called ' sweet baby rays' it is veru good and there are different flavors. So take your baby back pork ribs boilin water...they will be done when they are gray....don't over or under cook...keep an eye on them......next once bioled take out put in a bowl of the specified barbeque sauce and let it sit in there until they look coated and until you think they are saucy enough....then but in the oven on 425 for 15-20mins......my mom made these , very good
I recently ran out propane in a 20lb tank and had it refilled. Once installed and valve turned on tried to fire it up to no avail with either the igniter or match. I then hooked up another tank and it worked fine which obviously tells me it is not BBQ malfunction. Any ideas?|||The inline safety value is stuck. It's designed to prevent leaks. Check your tank and hose hook up for any blockage or safety caps that might have been put on the tank when it was last filled. Most propane dealers only fill the tanks to 80% of capacity or at least thats the right way it should be done If the tank is filled too full it can force the valve closed and block the flow of propane going to your grill. Take it back to the "Filler" and have the tank checked.This can easily be done in just 2 minutes.Good Luck!|||The valve may simply be frozen. (yes it happens in the summer as well) Propane gets VERY cold when changing from Liquid to Gas which causes the valves to freeze up.
I don;t recomend it but if you "drop" the tank from 6" off the ground It might free up the saftey mechinism in the tank.|||THE NEW ONES HAVE A VALVE THAT WILL NOT DISCHARGE UNLESS HOOKED UP. THIS MAY HAVE MALFUNCTIONED.
What do you want to know most that will help you cook better tasting BBQ's?|||Are you the BBQ god? Because a lot of people have been looking for you!
*whew*
Ok - sorry for the sarcasm - now that you've explained yourself, I understand the question better! I would definitely want recipes, but as someone who loves to cook I appreciate the "Why's" of things, too - such as why you want it to marinade for a long period (tenderness, flavor, tough cut), why the meat needs to rest before cutting into, why certain cuts are cooked differently, etc - that was all stuff that really made me grasp cooking things properly! So yes, I would add some commentary or helpful hints or facts that pertain to what you're writing!|||I already know what I need to know.|||what interesting things do you have to tell someone about making bbq?|||I add honey to the sauce to give it a unique taste. Other than that I can use cracked pepper, basil, parsley or cilantro to change it up a bit.
Don't really need to know anything, I live in the south and barbecue is everywhere.
Different ideas are nice to know, I like putting a twist on food to make it unique from the norm.|||I really think BBQ and cooking are down to personall preferance.
I might chuck some meat into a maranaid, or maybe not - To be fair If I cook for other people, which I do i leave it up to them on what they want.
I am a lover of Garlic, I will cook everything in garlic if I could - but I cant.
Maranaid sauce sometimes make me not enjoy the meal - so I always put the sauce on afterwards unless im ask otherwise.|||I have 3 barbeque cookbooks so I don't think I have any questions for you. Been there, done that.
I got a rotisserie chicken cooker. Do I brush on the dr pepper bbq glaze at the last 10 minutes or so of the cooking cycle? How do I make the dr pepper glaze bbq sauce?|||I suppose you could boil off the excess water from the dr. pepper leaving behind the syrup.
I would cook it bare first, then towards the end, apply the glaze every 15 minutes or so 3-4 times.
I saw a cooking show where she pretty much kept reapplying and reapplying|||the usual bbq recipe but you add dr.pepper (brown sugar/ketchup/shoyu/garlic/ginger/smoke liquid if desired) You can brush it on while grilling or later if you prefer|||Here you go, hope this will help, and it sound good..=)
http://simplyrecipes.com/recipes/dr_pepp鈥?/a>|||I would do it towards the last 10 minutes of cooking. You could put a pan under the bird and pick up the cooked juices.
What is the procedure to can homemade sauces such as BBQ sauce or cream based pasta sauce in the regular glass pint or quart mason jars with the 2 piece lids? Thanks.|||Good god PLEASE DO NOT take the advice given above!!!
Get a copy of the Ball Blue Book or join a canning group on Yahoo.
Food that is home canned needs to processed in either a boiling water bath or a pressure canner.
Cream based sauces can not be done because of many different reasons.
BBQ sauce can water bathed safely. Depending on your recipe. Email me privately with your recipe & I'll give you my suggestion.
But PLEASE do not just 'flip the jar & hope for the best'.
Yes,this seals the jar but it doesn't kill the nasties & the air that's trapped in there is a good thing.
Alot of the folks that did this always had a 'stomch flu'...it was never because of the food they 'canned'. : )
Here's a link that should be of great use. The more you can the more comfortable you will be adapting your own recipes.
http://www.uga.edu/nchfp/index.html
It really is a rewarding way to feed your family. There's just 2 of us but we did 4 twenty pound turkeys this year & tommorrow I have to finish up canning them. But we will have jars of turkey whenever we want right in the pantry.
Good Luck!|||if there is a way to remove the air out of them and make them airtight (a vacum) that'd be better. and yep in glass , not metal =)|||You just need to make sure that everything is sterile. This means boiling your jars and gaskets for 8 minutes first. (Brewing supply stores also sell no-rinse one-step sanitizers that will also do the trick.) When canning, bring your sauce to a boil and immediately transfer them to the hot jars. It's best to keep the jars in the hot water, remove them, shake the excess water off and then add your hot liquid. Placing hot liquid in a cold jar can cause it to break or shatter. Then just close the jar and let it come to room temperature. As it cools it will automatically create a vacuum seal. Keep your goods in a dark place - light can make them spoil quicker. Traditionally alum is used as a preservative for canning vegetables, but I would refrain from adding it to a sauce.|||here ya go..............
I'm in a Foods class, and we are having a final meal. Our theme is "Country" the main dish is BBQ chicken. I'm in charge of dessert. What goes well with this?|||strawberry pie, peach or blackberry cobbler, home-made ice cream|||CORN BREAD!!
Ingredients:
1 cup yellow cornmeal
1/2 cup all purpose flour
3 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup canned creamed corn
1/4 cup (1/2 stick) unsalted butter, melted, cooled slightly
1 large egg, beaten to blend
Preparation:
Position rack in center of oven; preheat to 400掳F. Butter 8-inch square baking pan. Whisk cornmeal, flour, sugar, baking powder and salt in large bowl to blend. Add creamed corn, butter and egg. Stir just until blended. Spoon batter into pan.
Bake until edges begin to pull away from pan sides and tester inserted into center comes out clean, about 20 minutes. Cool in pan on rack.
**Makes 8 servings**|||Ice Cream|||a pineapple upside down cake! mm
answer mine?
http://answers.yahoo.com/question/index;鈥?/a>|||apple pie and ice cream|||jelly or sorbet.... thing does not have milk ingredient....|||chocolate cake? banana waffle pudding?|||For a "country" theme, I'd say a nice good old apple pie, or you can do a peach cobbler, one of those two seem like the best, and both are fitting flavors for bbq chicken.|||Chocolate cake, fruit pies, watermelon|||Peach cobbler! The classic dessert for all BBQ dishes.|||keep it simple and delicious
watermelon chucks
sliced strawberries
black grapes
pineapple chunks-stir in strawberry/banana yogurt and 1tsp.sugar
serve in champagne glasses|||strawberry short cake|||Ice-cream goes well with anything - always.|||How a bout a nice Coca-Cola cake, made famous back in the 40's during the War when sugar was rationed, there are recipes on the net.|||banana split or peach melba.|||For a "country" theme, I'd also vote for an apple pie made with real apples and a homemade thick flaky crust. Mmm boy, thanks for getting me hungry!|||Old fashioned hard ice cream! like chocolate, vanilla, or strawberry. Or an apple or berry pie.|||some sort of pie.
apple, cherry or raspberry.
yumm
or maybe cobbler|||Any flavor pie or cobbler with vanilla icecream|||A traditional southern dessert is bannana bread pudding or any type of pie except for pumpkin
I am trying to duplicate a recipe that uses "Trailhand" BBQ sauce. I can't find it in any stores? Any ideas?|||http://www.binnermarketing.com/prodlist/鈥?/a>
http://www.venturafoods.com/healthy-prod鈥?/a>|||Do a Google search for "Trailhand BBQ Sauce." You'll find a number of suppliers, but all of the suppiers provide the sauce in at least a gallon. Apparently, it is sold in a volume suitable for restaurants, caterers, and the like. If you can use a whole gallon at a time, you may be able to find what you need.
I want to bbq with some friends tomorrow for the holiday. I am wondering what lakes and river spots there are in Sacramento, CA or in cities near Sacramento where it is legal to drink. We won't drink a lot, but we want to have a few beers.
I know that most state park locations have a no drinking policy. Where would be a good place to go.|||Great place Is the river downtown. Get a boat and chill with a couple dudes and drink. Just when a cop boat drives by i wouldnt do anything stupid so you draw attention.
I made bbq pulled pork for pulled pork sandwiches i have so much left over and we are all sick of pork sandwiches what else can i make with it?|||You could put some of the pulled pork on nachos or in a quesadilla|||You can make the best breakfast on earth --- a play on Eggs Benedict.
Make some fresh cornbread; a mix will do.
Cut a 3 inch circle of cornbread. Pile a nice scoop of warmed pulled pork on the circle of cornbread. Top with a softly poached (yolk is still runny) egg on top. Before eating, poke the yolk so that it runs over the egg white and into the pulled pork.
Enjoy!!!!|||You can make Tacos, but thats pretty much the same as sandwiches. You can make a pizza with that being the meat. Here is a basic recipe http://allrecipes.com/Recipe/BBQ-Pork-Pizza/Detail.aspx
I always got to this site to find things to make. Hope this helps.|||I would freeze some of it. Possibilities are almost endless.
Many of the ideas already listed are great but also consider these.
BBQ pork fried rice.
Stuffed peppers.
Chili, use the BBQ pork rather than ground beef.|||enchiladas or pork lasagna
my mom used to put the pork with the bbq sauce in a bowl and mix in sugar and warm it up and put it over or mix it in with rice.|||OMG! The possiblilities are endless...tacquitos, tacos, burritos, serve it over rice or beans... or freeze it until you are unsick of it!
I would like to sell my own BBQ sauce or sell my recipe. Every one that tries my sauce loves it, and thinks i should sell it|||A lot of planning. First you need to perfect your recipe so you can make large enough quantities for canning/bottling. Next you will have to rent a commercial space to make the sauce, because you can't make, for sale, any commercial foods in your house. Then hit all the local markets, not the chains and sample it out on one of those table stations. Also try selling to a restaurant or some food service company. This list is very abridged and it is more expensive than it sounds. If you want more ideas, there are a lot of articles on the Internet, which is also another way to sell, get in touch with an Internet sales company and market it that way. If you really believe in it, it will be easier to sell. Good Luck.|||Who would've give that answer a thumbs down? Report Abuse
|||great info for a future business person as myself! ;) Report Abuse
|||I agree with Timstown, who would not like that answer? Report Abuse
|||Just to add a comment, you CAN make food for sale in your house in some ordinances, you just need to be sure to apply for shared tax space, and have it certified by the health board.
A (pretty big) cookie company in south carolina cooks out of their kitchen, but they need to follow health codes. Report Abuse
|||Who wouldn't like that answer? Anyone who is in the business. The original answerer admits to having zero experience in this field.
Read this: http://grillinggreg.blogspot.com/2007/10/how-to-market-barbeque-sauce.html and decide if you still think that's a good answer. Report Abuse
|||Word of mouth is the best way to advertise.Try entering some bbq competitions in your area. People will get to talking and then maybe that will help spread the word to someone who has a connection.|||myspace.com
that's how alot of people do it on other things
like one girl on there was selling ripped jeans or something like that
I'm cookiing BBQ brisket,ribs and burgers on the 4th..I need some new and different ideas..dot.coms are nice but I like something thats tried and good to others..thank you!|||Grilled corn and mashed sweet potatoes. Squeeze lime juice on the cobs of corn and sprinkle with salt and pepper. Grill until slightly charred. Serve with butter. Then make mashed sweet potatoes by using a regular mashed potatoe recipe but substitute sweet potatoes for russets.
I'm only 8 but I like to cook.|||Thank you to everyone for the ideas and I have written them all down with recipes..thanks so much for taking the time to help! you rock people! Report Abuse
|||potato salad|||I love penn dutch potato salad it not the same as regular potato so its a little different. Grilled veggies with spices on em, you can make hush puppies, or make one of those flavored rice dishes the night before and reheat that day so your not in the kitchen watching it|||if you want the recipe i always make a good crab salad!|||i have the answer but it will make u fat|||Macaroni, chicken or potato salad, baked beans, corn on the cob, and a garden salad.|||grill baked potato's served with Real butter and sour cream
grilled corn on the Cobb, served with Real butter
Grilled blooming onions, served with Real butter
Good Eating|||Corn on the cob. If you want to go fancy, you can peel back the shucks and slather them in garlic butter (easy-mix garlic powder with butter!), then rewrap them in their shucks and grill them with the meats on a low flame for about 10-15 minutes. Or go the easier route and boil them. Provide a butter tray and coarse salt.|||If you like asparagus, I have a perfect and quick recipe, that you can also do on the grill. Marinate the asparagus for 30 minutes with soy sauce, sesame oil and sesame seeds. Then, depending on the thickness, grill for 10 minutes, flipping once.
Another quicky is to brush slices of zucchini with olive oil and sprinkle thyme and oregano, lightly with a pinch of salt and pepper. Grill them, flipping once.
Great summery stuff. (I do it year round on my panini grill)|||Macaroni Salad, potato salad, any pasta salad, Baked beans, corn on the cob, Tossed Salads, German Potato Salad,|||This year I tried BBQ mushrooms for the first time...they were yummy! I will copy/paste the recipe here for you...the recipe says to use 2 different types of mushrooms...i just used ordinary fresh ones from the supermarket.
BBQ Mushrooms
Quick and easy BBQ food. A mushroom lovers dream!
4 servings
15 minutes 5 mins prep
1 teaspoon oil
45 g butter
150 g chestnut mushrooms, cleaned
250 g flat mushrooms, cleaned
2 cloves garlic, crushed
1 tablespoon chives, chopped
salt and pepper
Cut out 12 squares of aluminium foil, about 20cm square a piece.
Divide into four piles of three squares each to give you plenty of layers of foil between the food and the grill.
Oil and butter the top half of one square on each pile.
Divide the mushrooms equally over the greased foil.
Scatter over the garlic, chives, salt and pepper and dot with butter.
Fold the foil around the mushrooms into a sealed packet.
Cook for 10 minutes over a medium-hot BBQ, turning after 5 minutes.
Serve straight from the foil.|||Twice baked potato salad from the Meijer Deli. Oh my god is that good. A bit pricey though. $4.99 a lb but much worth it. I get it on sale when I can. one time $1.00 a lb|||you can lightly grill some different kinds of lettuce just enough to start to wilt it. toss with some olive oil. the smoky fravors are wonderful. Bake some potato's on the grill. rub with oil, sprinkle with some garlic and wrap in foil. they are done in about 45 min (sometimes less = heat) when they are soft when you pick them up with tongs|||Well you cant forget about baked potatoes they're delicious.And I would try Coleslaw.Sound good? mmmmmmmm........... Oh and maybe corn on the cob.|||cole slaw is good, baked beans, potato salad,pasta salad,jello salad,fruit pies, cakes my most favorite is "pink salad"
take a large box of strawberry jello dry and mix it with a large container of cottage cheese, a container of cool whip, and a large can of mandarin oranges drained, mix all this together and let it chill overnight, its very good, i know it sounds funny but trust me, you're gonna love it|||Baked Beans - Potato Salad - Corn on the Cob - Deviled Eggs. That's the way we do it in my part of the world. Best part you can make up the beans, eggs, and potato salad the day before. Also this time of year we would finish up with Strawberry Short Cake, or Water Melon.|||Hi maybe some of these will help. Baked beans with some
bacon & light brown sugar, some corn on the cob, cole slaw,
potatoe salad with chopped veges, hearty garden salad, and
maybe a fruit jello salad serve with cool whip. Hope this helps.|||salads
garlic bread
bread and butter
salad
salad
salad|||CREAMY CUCUMBER SALAD
3-4 cucumbers peeled and sliced
1/2 red onion, sliced thin
2 tomatoes, diced (optional)
1-1 1/2 cups Hidden Valley Ranch or Cucumber Ranch dressing
Combine all ingredients in large bowl and chill before serving.
Cucumber Dip
1 cucumber, peeled, seeded and minced
1/2 cup sour cream
2 Tbsp. green onions, chopped
1 clove garlic, minced
2 Tbsp. fresh dill, chopped
1 tsp. lemon juice
Salt and pepper to taste
Combine all ingredients and mix well. Chill until ready to serve. Serve with crackers and chips.
COLD TORTELLINI APPLE SALAD
3 tablespoons concentrated apple juice (you can get this frozen)
3 tablespoons light corn syrup
1 teaspoon cider vinegar
2 teaspoons firmly packed brown sugar
1/8 teaspoon garlic salt
Dash pepper
1 package refrigerated cheese tortellini (9 ounce)
2 cups chopped apples
2 cups shredded salad greens
1 cup of manadrin orange slices (canned)
1/2 cup thin sliced celery
1/4 cup sliced green onions
2 tablespoons pine nuts
Combine apple juice concentrate, corn syrup, vinegar, sugar, garlic salt and pepper. Cover and refrigerate. Cook the cheese tortellini according to package directions. Drain and cool thoroughly. In large mixing bowl combine tortellini and remaining ingredients. Toss gently with apple juice dressing and serve immediately.
Super Macaroni Salad
1 16 oz box macaroni cooked,drained and cooled
1 1/2 cups good mayonnaise (Hellmans, Kraft's,etc)
1 cup white vinegar more or less
1 cup shredded carrots
1 large green pepper finely chopped
1/8 cup minced onion
1 cup sweetened condensed milk
1/ 2 cup sugar
Pour the macaroni in a large bowl, add the veggies including the onions, set aside. In a smaller bowl mix remaining ingredients, taste, it should have a nice sweet and sour flavor, add more sugar or vinegar until you like the taste. Then pour over the macaroni veggie mix, blend well and put in fridge until ready to serve.
Peanut Butter Pie
8 ounces cream cheese (at room temperature)
1 cup creamy peanut butter
12 ounces whipped topping (Cool Whip is recommended)
1 1/4 cups powdered sugar
9-inch graham cracker or chocolate cookie crumb crust
With an electric mixer, blend cream cheese and peanut butter together until smooth. Add whipped topping; then add powdered sugar. Blend until smooth and creamy.Spoon into crust. Chill 3 hours.
CHEESECAKE BALL w/ MINI CHOCO CHIPS
1 8-ounce cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners sugar
2 tablespoons brown sugar
1/2 teaspoon vanilla extract
3/4 cup mini semisweet chocolate chips
In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours. Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour or overnight. Serve with chocolate graham crackers.|||Hot Potato/Broccoli Salad
4 red potatoes 21/2 cups broccoli floweretts
1/2 c veg. oil 1/2 c lemon juice 2 sliced grn onions 1 tsp dried basil 3/4 tsp salt 1/4 tsp garlic powder 1/4 tsp hot sauce
Cover taters in water/cook til tendr-20/30 min; drain. Peel & cube taters (we like to keep skin on) Cook broccoli til tender crisp-I cook 'em in micro w/a small amount of water. Mix taters & brocli in large bowl. I prepare nite before & rewarm in micro on med. setting. Mix oil & other ingrediants in saucepan Bring to boil, stirring often. Pour hot dressing over tater mixture, toss gently -serve warm. serves 10.
We were interested in the Vermount Casting bbq at Home Depot for $999 but they are all out of stock. Anyone have any suggestions for a comparable bbq?|||Go look at the stainless steel ones they sell at XSCargo...great BBQ's at an excellent price....they might be last years model...but hey...who cares if they work great...we bought one for under $400.00..best BBQ we've ever had...(call first see which stores have any left)
I want to build a concrete BBQ pit. I was wondering whether it would be better to use a bed of gravel or a concrete slab. I live in the northeast and thought using gravel would withstand the temperature changes, and would provide better drainage. Thanks!|||You will need both - place med sizse gravel at least 3 inches under the level of the surround dirt. Make a form to pour a concrete base for your BBQ ; after pouring at least 3 inches of wet concrete mix let it dry for at least a week. You can then safely place bricks, rocks,or whatever combines to make your BBQ pit. Because of the weight of your BBQ, you needed to supply a firm base for it to keep it from sinking in our northeastern soil.
Suggestion; build the actual frame out of concrete blocks, line the firebed with firebricks, and cover the exterior with mortared-on rocks picked up from the area, or from a nearby creek - talk about beautiful! If you decide on this option, e-mail me and let me offer some instruction help; I have worked with rocks and concrete for the last 20 years and love to help out others that develop the same passion.|||also add reebar 1/2" at each foot Report Abuse
|||yep go with the gravel
I'm trying to eat less fast food, and I like to eat a lot of chicken, fish, beef. Basically I was wondering what are some easy ways of BBQing these things that are also quick. The only thing I BBQ as of now are hamburgers, and I'm getting sick of that. I'm not looking for recipes per se, as I don't want spices or anything to fancy it up. I'm just looking for quick things to fix, as a college student. Thanks.|||Crock pot........cook all day while you are in school.... it will be ready when you get home..... Or slow cook in the oven.... No fast fixes here.....
If you mean grilling........ marinade your meats.....over night... all day...... it will be tender....|||1 part Italian dressing 1 part kraft BBQ sauce. Use as marinade. let it marinade for at least 1 hour. sounds easy and plain but delicious!!|||We do steak and pork chops on the grill. I just season them with a little salt and pepper or any other dry spice or rub that I have handy for half an hour or so and throw them on the grill. No BBQ sauce or basting and they come out great. Keep a meat thermometer or a steak knife handy to check for doneness. You will get a feel for doneness after doing a few.
Since there's no basting involved, this is pretty easy and very tasty. Serve with potatoes (baked, mashed, fries, whatever) and a vegetable and you have a nice steakhouse dinner at a bargain price.
I'm having a BBQ with 10 mates for my 14th birthday. I only have normal music that a 14 year old would have, nothing special really and I don't particually want to go out and buy summery music just for this party. What artists/songs should I have?
Oh and by the way I live in the UK.|||Maybe Metro Station - Shake it
That's a very catchy song at the moment.
I'd also suggest looking through the MTV site for some music genres, tracks etc
http://www.mtv.com/music/artists/most_popular.jhtml|||CANNIBAL CORPSE!!!|||w.e is hip over ther in the UK,
just trust your gut and have fun . (=|||Alice In Chains|||if its a chilled out atmosphere wack out some morcheeba, perfect summer bbq toons|||Just get a 'Best of the 80s' compilation CD on.
Everyone loves the 80s! :-)|||upbeat blues, the kind they play at Famous Daves|||Ask a few of your invited friends if they would like to supply the music. Let them pick what they would like to hear. Happy birthday and have fun.|||I'd say for BBQ you want people to be in a good mood so I'd say club or dance music.|||stooges - raw power
My bbq grill has some vents on the top of it you can turn to open while it's closed... should i leave them closed even when im cooking or should I open them?|||if the temp. inside is low and your food isnt cooking fast enough you open them...if everything is cooking fine they should be closed....i keep mine open all the time..it speeds the processs. good luck..|||open for hotter fire, closed for lower heat cooking and smoking..|||The grates are used to control the temperature inside the grill. Also you should have them open when you have just lit the grill.
I have permission to set up at a high volume gas station and have eyeballed a few other locations. I just entered my 1st bbq competition and got grand reserve champion and have the bug pretty bad and am thinking about upgrading my smoker. Before I do that I want to be sure vending is an option for me.|||Ring the local council office for the area that you want to work in - they will give you all the information that you need about licenses, permits, insurance etc.
A few BBQs coming up this summer and I'd like to bring something different! Does anyone have any great recipes that are tried and true for dishes that work well at a BBQ? Thanks!|||a case of corona light|||Try a tomato and mozzarella salad or a Gazpacho.|||Yes this has been a favorite recipe!
Gourmet Cole Slaw
Sweet Vinaigrette:
1 cup olive oil
1/2 cup red wine vinegar
3 ounces granulated sugar
1 teaspoon chopped garlic
1 teaspoon Dijon mustard
1 teaspoon chopped shallots
1/2 teaspoon lemon juice
1/2 head green cabbage, julienned
1/4 head red cabbage, julienned
1/2 red bell pepper, julienned
1/2 green bell pepper, julienned
1/2 yellow bell pepper, julienned
1 carrot, peeled and julienned
1 green onion, green part only cut in 1-inch lengths
1 teaspoon dry oregano
Salt and pepper
Whisk all vinaigrette ingredients in a bowl. Mix all vegetables in a bowl. Pour the vinaigrette over the vegetables, toss and chill until ready to serve.
Enjoy!!|||Garlic Red Potatoes
INGREDIENTS
* 2 pounds red potatoes, quartered
* 1/4 cup butter, melted
* 2 teaspoons minced garlic
* 1 teaspoon salt
* 1 lemon, juiced
* 1 tablespoon grated Parmesan cheese
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place potatoes in an 8x8 inch baking dish.
3. In a small bowl combine melted butter, garlic, salt and lemon juice; pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes.
4. Bake, covered, in preheated oven for 30 minutes. Uncover and bake an additional 10 minutes, or until golden brown.|||I posted my salsa recipe yesterday - It's a great outdoor food as it won't rot or "turn"
2 diced avocadoes
2 diced mangoes
2 diced tomatoes
1 diced red onion
juice from 1/2 lemon
handfull of cilantro
1tablespoon of diced jalapeno peppers (canned ok)
garlic salt
serve with tortilla chips...
Carbonated grapes!
put grapes in a cooler atop a piece of dry ice - as the ice "melts" it will infuse the carbon dioxide into the grapes!|||Try deep fried mushrooms ,no one expects that,and they dont last long either so save some for yourself.fried green tomatos is a winner where i live.or a baked apple dish of you recipe works well cold or hot kicks booty too.|||Rosemary Grilled Chicken with a Tangy Orange BBQ Sauce
Ingredients:
6 medium chicken breasts, boneless
6 sprigs rosemary
1 tablespoon red chile powder
1 teaspoon garlic, minced
1 tablespoon olive oil
salt and pepper to taste
BBQ Sauce:
1 cup orange marmalade
8 ounces tomato sauce
3 tablespoons red wine vinegar
2 tablespoons red chile powder
1 pinch salt
1 tablespoon cumin
1 tablespoon brown sugar
Preparation:
Skewer chicken breasts along with rosemary sprigs.
Combine 1 tablespoon chile powder, garlic, olive oil, salt and pepper. Rub chicken breasts in this mixture. Grill over medium high heat.
Combine remaining ingredients in a sauce pan and bring to a simmer. Stir until thickened slightly. Pour over finished chicken breasts.
------------Grilled Potatoes and Onion
INGREDIENTS
4 potatoes, sliced
1 red onion, sliced
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons butter
DIRECTIONS
Preheat grill for medium heat.
For each packet, measure out 2 or 3 squares of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other. Place some of the potatoes and onion in the center, sprinkle with salt and pepper, and dot with butter. Wrap into a flattened square, and seal the edges. Repeat with remaining potatoes and onion.
Place aluminum wrapped package over indirect heat, and cover. Cook for approximately 30 minutes, turning once. Serve hot off the grill.
http://allrecipes.com/recipe/grilled-pot鈥?/a>
-------------ORIENTAL GRILLED CHICKEN
2 tbsp. vegetable oil
1/4 c. honey
3 tbsp. golden sherry
1/4 c. soy sauce
1 clove garlic, minced
2 tbsp. finely chopped fresh parsley
1 tsp. ginger powder
1/2 tsp. pepper
In a bowl combine all marinade ingredients and mix well. Add chicken and turn to coat all pieces. Cover and refrigerate for at least 2 hours, turning occasionally.
Grilling method: Grill on low 30-45 minutes, brushing pieces with marinade and turning pieces frequently.
-------------Barbecue Beef Casserole
1 lb. ground beef
1/4 c. chopped green peppers
1/3 c. chopped onion
1/2 tsp. salt
1/4 tsp. pepper
8 oz. can pork and beans
1 c. barbecue sauce
1 1/2 c. grated Cheddar cheese
1 sm. can Pillsbury biscuits
Preheat oven to 375 degrees. In large skillet, brown ground beef with green peppers and onion. Remove from heat; drain. Stir in salt and pepper. Stir in beans, barbecue sauce and 1 cup of cheese.
Spoon ground beef mixture into around 9-inch casserole dish. Slice each biscuit in half, making 1/2 circles. Arrange biscuits around the outer edges of casserole dish on top of beef mixture, leaving center open.
Bake at 375 degrees for 12-15 minutes or until biscuits are golden brown.
Sprinkle 1/2 cup of remaining cheese onto casserole a few minutes before removing from the oven.
--------------Barbecue Hamburger
1 lb. ground beef
1/2 c. onion, chopped
1/4 c. green pepper, chopped
1/4 c. celery, chopped
1/2 c. catsup
1 tsp. salt
1/8 tsp. pepper
1 1/4 tsp. Worcestershire sauce
1 tbsp. sugar
1 tbsp. vinegar
Brown meat. Add prepared vegetables and cook until tender. Add the remaining ingredients, being sure to add the sugar before the vinegar. Simmer 20 minutes and serve on hamburger or semel rolls.
-------------------Barbecued Ribs with Rum Marinade
4 lb spareribs
1 cup brown sugar
1/2 cup chili sauce
1/4 cup ketchup
1/2 cup dark rum
1/4 cup soy sauce
1 tbsp Worcestershire sauce
1 tsp dry mustard
2 garlic cloves,crushed
1/8 tsp pepper
Cut ribs into bite sized pieces. Line roasting pan with a double thickness of aluminum foil. Place ribs in pan and seal ribs tightly in foil. Bake 1 hr. at 350F. Unwrap ribs and pour off drippings. Combine remaining ingredients to make a marinade and pour half of marinade over ribs.
Continue baking for 1 1/2 hrs. Lay ribs on barbecue 6 inches from heat. Barbecue for 15-20 mins. Baste ribs with remaining marinade several times while cooking.
-----------------Sweet-Sour Barbecued Ribs
1 1/4 cup ketchup
3/4 cup water
1/4 cup honey
2 tbsp Worcestershire sauce
4 tsp lemon juice
1 onion, chopped
1/2 tsp salt
1/2 tsp pepper
6 lb back ribs
Mix together the ketchup, water, honey, worcestershire sauce, lemon juice onion, salt, and pepper. Cook for about 10 minutes, stirring occasionally.
Prepare a charcoal grill, and cook ribs over medium-hot coals, turning occasionally. Brush ribs with sauce after each turn. Cook ribs until desired doneness.
Remove from barbecue and enjoy.
---------------------Barbecue Steak with Garlic - serves 4
1 1/2 pounds flank steak
1/2 cup soy sauce
1 lemon, juiced
1/2 tbsp garlic powder
1/4 cup vegetable oil
Mix soy sauce, lemon juice and oil together in a large resealable plastic bag. Rub garlic power into meat, and add to bag. Marinate in the refrigerator for at least 4 hours; turn bag over every 2 hours.
Preheat grill for medium heat.
Oil grate lightly, and place meat on grill. Cook over medium heat for 5 to 7 minutes per side, or until done.
--------------------------BBQ Steak Recipe
Ingredients:
1 small onion, chopped
7 cloves garlic
1/2 cup olive oil
1/2 cup vinegar
1/2 cup soy sauce
2 tablespoons chopped fresh rosemary
2 tablespoons Dijon-style prepared mustard
2 teaspoons salt
1 teaspoon black pepper
1 (2 pound) tri-tip steak
Directions:
Place onion, garlic, olive oil, vinegar, soy sauce, rosemary, mustard, salt, and pepper into the bowl of a food processor. Process until smooth. Place steak in a large resealable plastic bag. Pour marinade over steaks, seal, and refrigerate for about 3 hours.
Preheat the grill for high heat.
Brush grill grate with oil. Discard marinade, and place steak on the prepared grill. Cook for 7 minutes per side, or to desired doneness.
Yield: 6 servings
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 3 Hours 30 Minutes
Servings: 6"
got this from
http://www.recipeatlas.com/barbequerecip鈥?/a>
--------------BBQ chicken wings
12 chicken wings
4 tablespoons soy sauce
2 tablespoons dark soy sauce
1 tablespoon sesame oil
2 tablespoons oyster sauce
1/2 tablespoon garlic powder
1/2 teaspoon onion powder
ground black pepper to taste
1 tablespoon dried basil
DIRECTIONS
In a shallow glass bowl combine the soy sauce, dark soy sauce, sesame oil, oyster sauce, garlic powder, onion powder, ground black pepper and dried basil. Mix together. Add chicken wings, cover and refrigerate overnight. Stir together again the next day.
Lightly oil grill and preheat to high heat.
Remove wings from marinade and discard remaining marinade. Grill chicken wings over preheated grill for 8 to 12 minutes each side, or until cooked through and juices run clear|||I have made this about 3 times now and everyone has loved it. I thinks its a new spin on an old recipie
Apple Baked Bean Casserole
1 cup diced onion
2 (15-ounce) cans Boston-style baked beans
1 cup diced Granny Smith apple
1 tablespoon prepared mustard
1/4 cup brown sugar
1 teaspoon salt
5 strips bacon
Preheat the oven to 350 degrees F.
Coat a 2-quart baking dish with nonstick cooking spray. In a large bowl, combine all the ingredients except the bacon and mix well. Pour into the baking dish and lay the raw strips of bacon on top. Cover and bake for approximately 45 minutes, or until thick and bubbly. Uncover and bake for 5 more minutes.
another one that has been a good hit for me is this one
Cold Cucumber Salad
2 cucumbers
1 teaspoon kosher salt
1 teaspoon white vinegar
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon chopped fresh dill
Freshly ground black pepper
Peel and slice the cucumbers and put them in a glass bowl. Sprinkle them with salt and vinegar. Cover and let stand for 30 minutes. Pour off the excess liquid and drain in colander for about 30 minutes to allow complete drainage. Add the mayonnaise, sour cream, dill and pepper, and mix well. Cover and refrigerate until serving time.|||Slaw, Potatoe salad, pickle and relish plate for side dishes.|||Fruit Salad is cool and refreshing. Desserts are always good.|||I like to grill veggies. Green, yellow, orange , red. wash and remove seeds and cut into large pieces, trim away "white stuff" drizzle with olive oil and put on grill, turning every few minutes until soft.|||How about a good shrimp pasta salad. I make one with Shrimp, orzo, cucumbers, tomatoes and an Italian type dressing. I go and buy a Sand Bucket, the kind kids would bring to the beach. I put it in the dishwasher, t hen I serve the salad in that, with the shovels and everything. People really love it. Always is the first to go and I am always asked for the recipe. Plus the presentation is adorable.|||Salads are always nice to bring to a bbq. Potato, macaroni, cole slaw and a fresh fruit salad is always appreciated. Buy a variety of fruits, peel them, slice them up uniformly, add some fresh fruit juice and refrigerate. Freshly chopped mint goes well with the fruit salad as well.|||Hashbrown Potato Casserole
2 pounds. frozen hashbrowns potatoes, thawed
10 oz pkg cheddar cheese, grated
8 oz. sourcream
1 can cream of celery
1 tsp. salt
1 tsp. pepper
1/2 stick butter, melted
Mix all other ingredients together. Put in greased casserole. Bake at 350' for 45-55 minutes.
I dont have exact measurements.
Baked Beans
9 cans of campbells pork and beans (11 oz) then add ketchup, mustard, brown sugar, chopped onion, karo syrup, and lil smokies and bake them in the oven for one hour at 350'. Talk about delicious.
I sometimes use beef smoked sausage or kielbasa pieces instead of the lil smokies. =0)|||Calico Beans
Mix in Large Roaster
1 28oz. can Bush's Baked Beans(original)
1 #10 can kidney beans
1 #10 can butter beans
1 #10 can lima beans
Brown 1# ground beef with onion and drain.
Brown 1# bacon and drain. ( use bacon in a jar NOT Baco's)
Mix hamburger and bacon with the beans.
Add:
1C. ketchup
1C. brown sugar
2 Tbls. vinegar
Mix well. Cook at 350 in oven for 2-3 hours covered. Do NOT dry out.
These sound terrible but are delicious and freeze well.|||well bring potato chips....or make some desert...get fruits...and make a smoothie..
We had a BBQ almost a month ago where my mom and dad both got their hands covered with BBQ sauce. Well Im looking at their hands right now and its kinda gone but they are still stained. Now my parents shower and wash their hands everyday so please no childish "take a shower responses". Im laughing right now because the stains wont go away and its been a month lol.|||It'll go away in time. In the meantime use a strong soap like Murzy suggested. =)|||bbq sauce doesn't stain hands. that's something else. tell them to go to a dermatologist or something. bbq sauce comes off hands with soap and water and definitely wouldn't be there a month later. lol|||Boraxo hand cleaner or Goop hand cleaner|||baking soda & vinegar
I have only attempted ribs once & they didn't work out too good. I have some beautiful organic pork ribs I want to slow cook on my Weber coal BBQ.
Not sure how hot it needs to be or how long to cook them for? I can also get food grade wood chips for smoking, should I?|||You need some sort of moisture in there if you want them to be tender. Adding some soaked wood chips would give a smoky flavor and may add the moisture you need, I'm not sure.
What I would suggest is to braise them in the oven first. Add some flavorful liquid to the pan, such as tomato juice and a bit of brown sugar. Toss the ribs in that, cover them halfway, cover, and bake at 300 for 2-3 hours, or until they are fork tender. Put them in the fridge so that the proteins tense up again.
When you're ready to eat them, put them on the grill at a moderate heat to warm them up, baste them in the sauce, and to caramelize them. Braising is really the best way to cook ribs, but I always finish mine on the grill.|||Ok first of all I've been working in restaurants for many years (going on 7) and I've been in many culinary classes.
Start by making sure you have enough BBQ sauce for a marinade, basting, and final coating. This will be a lot depending on your amount of ribs. Rub the ribs with your choice of spices ( I prefer salt, pepper, very little caynne pepper, and garlic powder) then place them in a ziploc baggie or a dish deep enough to hold all of your ribs and marinade. Next make your marinade. You will need about 6 to 7 cups of boiling water, 2 cloves of garlic (minced), and approximately 9 to 10 ounces of bbq sauce. Combine the ingredients. The pour very slowly over your ribs. Let sit for at least 4 hours. Over night is best. Grilling is the difficult part. If you have very thick ribs go with a medium temperature grill and grill for 3 to 3 1/2 hours turn about every 20 minutes. If you're ribs are a little small, then go for high heat and 1 to 1 1/2 hours turning every 15 minutes.|||place ribs in a pan in 2 inches of water and cover with foil then bake at 350*F until done chill over night THEN BBQ it.
if you want to slow cook them it will take some time. maintain a low temp wen your grill lid is closed (250-325) and baste with water occasionally to keep them moist. with a slow cooker or smoker it take a good 6-8 hours to fully cook the bone and all wilt a grill having the lid closed it will take longer. remember the right equipment for the right outcome. if this webber coal BBQ is a Grill and not smoker the outcome will be iffy. i suggest that you bake them the night before and bbq them the next day. good food good cooking and good luck|||Okay, ribs should be washed off and seasoned over night if possible. I prefer to use garlic powder, onion powder, black pepper, a little paprika, and a little seasoned salt. The wood is great for another added flavor use the wood. The ribs should be facing up. Cook them 15 minutes on each side before flipping them. They should cook for at least 45 minutes at around 300-375 degrees. If you use the wood and coals make it half and half try not to fill your bbq pit. Good Luck from Houston!|||This is the way I do ribs...and I've not tasted any better...and it's easy
http://www.quick-and-easy-dinner.com/gri鈥?/a>
Good luck!!
The bbq will be mostly men and after a day of playing soft ball.|||figure about at least a lb a person for grown men!!!! why cant these guys wives or even "these guys" make a salad or something else to go with the hots and hamburgers? that would cut down the expense a little bit....Meat isnt cheap!|||whoeee...make sure you've got plenty of stuff to drink that's not necessarily beer. Gatorades or Powerades and water to go along with whatever other beverages you'll be serving.
People tend to eat more burgers than dogs at picnics, but make sure you're cooking thawed meat, not frozen, as the outside will be cooked and the inside undercooked.
Figure 2 burgers and 1 dog per person on average.|||600 1/4 pound burgers and buns
600 hot doges and buns.
2 gallons ketchup, 1 gallon mustard, 5# onions.
Or you can do pulled pork for less than half the cost and a whole lot less work. It can be made well ahead of time. Frozen if neccesary. Giving yourself mor time with guests.
CHOPPED PORK SANDWICHES
1 6-7 lb Pork Roast (Boston Butt/Shoulder)
Demon Pig BBQ Rub
2 bottles "Demon Pig BBQ Sauce"
Trim Excess fat from roast. Sprinkle with Demon Pig BBQ Rub.
Cook on grill with indirect heat at 225/250 degrees for 6 hours to an internal temp of 160 degrees. (This can be done in an oven or bbq smoker.)
Place in pan with 1/2 cup water, cover and place back on heat for one hour to finish 190F internal temp. Remove from heat, let stand 30 minutes. Careful uncover. Let stand an additional 15 minutes.
Pull and chop meat to just under bite size pieces.
Warm "Demon Pig BBQ Sauce" slightly and mix thoroughly until lightly covered throughout meat. Serve additional sauce warm on the side.
Serve on buns with your favorite sides.|||probably buy nearly triple the amount of food to the people who will at the barbie. coz after the game they will be HUNGRY and if your not supplying beer and beverages just ask for a BYO and let them know that they can bring a dish/plate/whatever, just giving them a bit of a variety.|||You'll probably want to serve three sandwiches per person. So that's about a total of 450 sandwiches. I would do 225 hamburgers and 225 hot dogs. It's better to have extras than not enough.|||you can give each people 2 dogs. and a burger, but don't forget the drinks.. that would be enough.. so that would be a total of
300 dogs and 150 burgers|||2.5-3 portions per person is probably a pretty good estimate, assuming they are good-size burgers and dogs. That would be around 200 each of burgers and dogs.|||You need to figure 2 to 3 pieces per person
My new gas BBQ doesn't get as hot as my old one. I was thinking of drilling out the holes in the burners and hoping that that will make it hotter. Any thoughts?|||DONT!!!
Drilling out the holes can cause backflash (letting the fire into the pipe) what you need is a higher gas presure. to get that you need to change the regulator. ask at your home improvement store, they can usualy help.|||I am assuming you have a propane grill, not natural, hooked to your pipe line. Before I changed the orifices, I would have the regulator checked to see that it is set properly, 11" of water column, which is a tad less than 1/2 psi. Lack of pressure will cause this.
If the regulator is correct you can open the orifices up a bit but you need a set of orifice drills to do so. Using standard drill sets you are likely to over drill it and then you will never get the air mixture right.
One thing to check is to see if the orifice is adjustable. Remove the burner and take the orifice off of the valve. It is brass and should screw off to the right as you are looking down at it. When you take it off, is there a "coned needle in the valve? It to is likely to be brass, same as the orifice. If so, it is an adjustable orifice and can be opened up. When you put it back together screw it all the way down, then back it off about a half turn. Light the burner and then back it off a little more. You should see the flame increase. Don't go to high that the air can't be adjusted properly. Gas and air should be mixed so that you have blue flame, possibly a minimal bit of yellow or orange on the tip of the flame.
Hope this helps|||I pressume it is LPG. be very careful if you play around with it. The size of the injectors is carefully calculated. I am quite sure it could be done but contact the manufacturer and they will tell you the correct way. The fact is most shops that sell these are sales people. Most do not have the technical knowledge to advise. LPG is real scary so make sure you get the advice from the right people.|||sure you have it setup right no if it doesnt come out as gas you messed it up by drilling into it
every time i bbq there are masses of flies that come from all over. i mean more then 100 flies. as soon as they sense the food they come flying in masses. i was wondering if there was some sort of repellent to keep them away!|||We use Yard Guard. It is a spray that you use to spray the area you using.
Also those netted tent/gazeebo things are handy and you can get good deals on them. (if you are eating outside)|||Hang bags of water around.|||Yeap! Maybe you could put some Off! Lotion into your bbq. =) Kidding! Buy some fly papers and put them beside your bbq. They would stick to the paper until they die. ;) Try it. It really works.
My old BBQ is dead and gone but I still have the rocks that were in it when I bought it used. I believe they are lava. Can I just put them out in the woods and they will decompose or should they go in the garbage? The new BBQ doesn't use rocks.|||You can put them in your garden or potted plants as decorative covers or accents. Rocks don't "decompose."
They're fine out in the woods, too.|||I would just throw them in the garbage; chances are they have all kinds of old food and grease baked into them from your old grill. Can you imagine the attraction of bugs and animals to them if you were to just throw them out in the woods...better to just throw them away in my opinion.|||You can throw them away or I usually dig them into my garden as ours need to be changed every 6 months or so.|||Don't throw them in the garbage, they'll never decompose, and they won't burn either. Dig a hole and bury them.
I am not sure if I can BBQ a turkey on my small BBQ. I'd like to try though. Do you think it's possible?|||There seems to be some confusion here.
Are you BBQing or Grilling it?
Some of the answers are for grilling. You would not split a Turkey for BBQ.
For BBQ slow smoke for only 1 hour, then continue, no more smoke on low heat (200F) for 4-5 hours until internal temp is 165F. Any higher and it will be very dry.
Good luck
|||Smoking a turkey or BBQing as you say is a risky venture if not done properly. you should smoke it at no less than 250 degrees for 6 hours or until a thermometer inserted to the center of th breast no touching the bone or the thigh reads 165 degrees. heres a link from a smoking forum i belong to for more tips.|||you need to get it up off the fire a bit, it will burn before it cooks if it's too close. use a small turkey and start it early, it will take quite a while. Slow is the name of the game and use a meat thermometer to check doneness. 175 in the breast. keep the cover on.|||You can do one of two things. Start the turkey in the BBQ and then transfer it to the oven to finish it. The other alternative is to keep feeding charcoal into the kettle until the bird is done and that all depends on the size of the bird|||yes, it is possible. but I would cut it down the breast bone, and lay it across the grill like that.
I want to cook the brats in the oven with bbq sauce. Any ideas on how to?|||Brats? why do you want to cook children??
P.S. I'm British, and that's what we call naughty children|||Just put them in a medium-high, preheated skillet to brown on all sides, put them in a casserole dish, cover with the sauce, cover and place in a preheated 350-degree oven for approximately 45 minutes, or if you're not going to eat them right away, just put the oven on about 200-225, and you can leave them in there for a couple of hours or so.|||Put them in a baking dish, slice each one all the way across so that each one cooks on the inside.
Cook on one side, turn over then add the bbq sauce.
I ask this because a couple of my friends are planning an end-of-exam party - a BBQ by the poolside. (With no adult supervision). I think its a ridiculous idea, and we have the propensity to do stilly things, but they all disagree with me and think its harmless fun. What do you think, and why?|||14-year-olds need adult supervision for a "BBQ by the poolside". You may not want to hear this, but 14-year-olds are still children.
Very much so.
There are numerous things which could easily go wrong at a "BBQ by the poolside" which 14-year-old kids wouldn't be experienced or mature enough to effectively deal with.
*someone could slip (lots of wet, slippery surfaces by the pool...) and seriously injure themselves.. Especially considering HORSEPLAY is going to be a given at a party like this.
*Grilling? Are you serious? Any scenario featuring FIRE needs adult supervision... "Accidents" are called accidents for a reason!
*Possibility of someone drowning. Don't laugh! I was pushed into the deep end of the swimming pool my first year in High School - a Senior was flirting with me -- how was he supposed to know I couldn't swim?|||If you trust him or her than you let them...as long as they know how to cook and burn the place down...it will be ok. (If something happen, ground them saying, "You're not allowed to Graduate) HA hah. I did something like that once and it turn out fine...O.k I got burn by staring the fire because I forget to wash my hands while using cleaning product from before.|||yeah, its crazy. if they have a history, its not ok. it basically comes down to if they are mature enough to handle it or not. and their tendency to be crazy (or not) around friends. but as a general rule, I'd say no.|||I think its not a good idea..sounds like a good thing to do after a whole year of work..&..i would totally do the same thing..But not only 14 year olds thats too young to be left alone..someone could get hurt..Especially around a pool..|||It depends on the 14 year old. It's a judgement call the parents have to make. Some 14 year olds are a lot more responsible than others.|||umm... are they grilling themselves? I don't think it's a good idea to give teenage boys unsupervised access to fire with a lot of their friends there.|||No.
Pool + Fire + 14 year olds = Trouble.
Oh, am I invited?|||We did way crazier things when we were 14 like drink alcohol and go camping on our own. I say go ahead and do it!
I am hosting a BBQ event for around 50 people and I'm in charge of purchasing. I would like to know what people usually eat amount wise in BBQs for example:
Chicken Wings= 5
Hotdogs = 3
Hamburgers =2
Something of that nature. Also if anyone knows sites with data sets of the composition of food people eat at BBQs that would be great too.|||I think your current estimates are a little high. That said, I think you need to narrow down what you plan to serve before coming up with quantities.
How are you planning to cook all this food? On the grill? In a smoker? Etc. etc. That is also going to have a huge impact on what you are going to actually need. Like, if you just plan to go with hamburgers, hotdogs, and wings...you will likely need more than one grill.
Personally, I would suggest you do something the night before in a smoker...like pulled pork, or ribs, etc. That will free up the grill time.
Professional caterers recommend 1/2 pound meat per person. (Remember, you will also have side dishes to fill people up, and I don't know of many people who will consume 3 hotdogs or even two burgers.) But if you are worried, do maybe a 20 lb pork roast (either in the oven or smoker) the night before, then do your burgers and dogs.
MENU IDEAS
Main Dish - Brats, hotdogs, burgers, chicken, pulled pork or pulled beef, kebabs, steaks.
Sides - Potato Salad, Cole Slaw, Pasta Salad, Baked Beans (you can do these in a crock pot) Chips and Dip, Veggie Tray, Cheese Tray.
If you need to know exact quantities, go onto a few supermarket websites that do catering. They will usually tell you the number of people the amount of each order will feed. So you can take their numbers and figure it out a little closer from there.
This is for my Dad, who owns a catering business. He has a 6 foot long commercial grill...very wide too...and the sucker gets HOT! He can't find stainless steel BBQ tongs longer than 18 inches and I'm having no luck. Does anyone know of a source?
Note, they cannot have plastic on them because it will melt/warp under the heat of the grill.
Thanks in advance!|||In my pants.|||Bed Bath and Beyond:
http://www.bedbathandbeyond.com/search/s鈥?/a>|||http://www.hastybake.com/asccustompages/htmlcatalogA/521.html
The website above has some for sale. Extra Long 21" for $14.99
Hope that helps. Have fun with the BBQ!|||have you tryed home depot.|||http://www.amazon.com/KitchenAid-KQ601GR鈥?/a>
The KitchenAid Gray BBQ Tongs feature extra large stainless steel heads for maximum gripping ability, and they're super thick to handle hefty cuts of meat and fish. The easy-grip handles are heat resistant and have a special nonstick coating that makes washing the tongs. While the tongs do not feature a clamp to keep them shut in storage, they are easy to maneuver in use. Dishwasher safe. Imported. 18Lx4W".|||Do a business search under something like
yellowbook.com for 'restaurant supplies' store in your area.
Where I live, I go to Maxwell Supply for several items for better quality and larger items.
Just looking for something to go along with the bbq ribs. If you can provide a recipe along with your answer that would be much appreciated. thank you!|||These go great with ribs
Garlicky Potatoes
4 small red potatoes, sliced
1 small onion, sliced
4 cloves garlic, finely chopped
1/2 stick butter
Salt
Pepper to taste
Parsley, optional
Melt butter in skillet. Saute potatoes, garlic and onion over medium heat until tender, about 30 minutes. Season to taste with salt and pepper. Garnish with parsley if desired
Hawaiian Coleslaw
4 cups finely shredded cabbage
1 can mandarin oranges, drained (11 oz)
1 can crushed pineapple, drained (8 oz)
1/2 cup mayonnaise
2 T. frozen orange juice concentrate, thawed
1/2 t. salt
1/4 t. ground white pepper
1/4 t. ground ginger
1/4 t. ground nutmeg
Combine cabbage, oranges, and pineapple; toss gently, and set aside. Combine mayonnaise and remaining ingredients; stir well. Pour dressing over cabbage mixture; toss gently. Cover and chill at least 4 hours. Makes 6 servings.|||Glad you all liked them. Your welcom Report Abuse
|||I immediately think of:
Potato salad
Cole slaw
Baked beans, although I can't stand those things.
However, as the weather gets colder, I like to make hot german potato salad, or mashed potatoes, as well as corn on the cob. BBQ essentials. I'd add a german chocolate cake for dessert.|||grilled corn on the cob, fresh garden salad, potato or macaroni salad, nice butterd and honeyed frenchroll|||Mash potatoes.|||well how bout some corn on the cob and potato salad to go with those ribs|||"Mashed Potato Salad"
Ingredients-
5 red potatoes
5 Yukon Gold potatoes
2 tablespoons butter
salt and pepper to taste
1/2 cup mayonnaise
1/2 cup prepared mustard
1/2 cup sour cream
1 stalk celery, finely chopped
1 red onion, finely diced
2 small sweet pickles, finely chopped
1 green bell pepper, chopped
Preparations-
Cube potatoes, if desired you may peel them. Place potatoes in a large saucepan and cover with water. Cook over medium heat until potatoes are tender. Drain and place cooked potatoes in a large bowl.
Mash potatoes with butter and salt and pepper to taste. Once mashed stir in the mayonnaise, mustard and sour cream, mixing well. Stir in the celery, onion, pickles and green pepper. Serve warm or at room temperature.|||you can serve baked beans and corn on the cob with a great veggie salad.|||Tater tots & Corn Bread!!!!!|||My family LOVES when I cook BBQ ribs and as a side I usually do garlic mashed potatoes... Here's my recipe. Its easy and oh so tasty!
INGREDIENTS
1 medium head garlic
1 tablespoon olive oil
2 pounds russet potatoes, peeled and quartered
4 tablespoons butter, softened
1/2 cup milk
salt and pepper to taste
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour.
Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.
Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend potatoes with an electric mixer until desired consistency is achieved.
ENJOY!!!|||beans and potatoe salad...some kind of bread..salad...and a pie for desert mmmmm|||Baked beans
Take some Bush's Original baked beans in a can.
Put them in a baking dish, add a good squirt of ketchup and mustard, a couple tablespoons of brown sugar, some chopped onion. Cover and Bake it in the oven 350 for 45min-1 hour.|||potatoes and cold veggies and dip|||I'd serve corn on the cob or roasted corn.|||maybe a salad and potato wedges with a dip.|||Foolproof, different, absolutely no effort and delicious.
We are down in the southeast, shrimp, crab and crawfish country.
When we boil our seafood, we throw corn on the cob and red potatoes in with them. Everything comes out tasting of the great crab boil flavor and it's all finger food.
So I have started boiling just corn and potatoes alone in the crab boil. It is wonderful, tender, flavorful, easy as washing the produce and dropping into a pot of boiling water with crab boil and butter added.
If eaten as finger food along w/ the ribs, nice and hot and right out of the pot, it can't be beat-cook twice as much as u think u will need.
If cooked early and drained and chilled, the flavor really sets in and it is great served chilled.
Like most foods seasoned this way, it is even better the next day.
Several types of crab-boil available, HOT, mild ...
It is GREAT and just too easy.|||Baked Beans, Cheesy Potatoes, Corn on the Cob, Cole Slaw, and Corn Bread!!
Hi, I have about 6 chicken drumsticks and a bottle of bbq sauce but I don't know the steps like do I cover it up put it in the oven or fry it on the stove first? I guess I want to know the steps in making it and if so other ingredients to put in to make it more yummy. Thank you all in advance.|||If you are cooking inside, I would suggest that you season the drumsticks with salt and pepper. Put them (without sauce) in a preheated oven of 375-400 for about 40 minutes. Check them and see if the juices are running clear. Rosey colored juice means they are not done all the way. When they seem almost done, you can baste them with the sauce and put back in for another five or so minutes just to glaze the chicken. If you sauce them too early, the sugar in the sauce wil burn and you will have a mess on your hands. Another thing, I would line whatever pan you are using with foil. The above possible mess is awful to clean. this way you just throw it out.
Alternately, if you have a grill outside, you can cook the chicken the same way outside turning occasionally over a moderately hot grill and then sauce at the end.|||This site has a great Drumstick Chicken BBQ recipe:
www.tastychickenrecipe.com
I like this site cause its FREE and I dont feel like im bein sold something.|||I like to marinate by chicken in beer for about an hour or so. My absolute favorite to cook them would be to slow smoke them on a smoker or BBQ pit. Soak hickory, mesquite, or apple wood in beer and just a splash of vinegar, preferrably balsamic (but white will work alright too) for about an hour. If you don't have access to some sort of smoking device, you can do it in your oven. Wrap the wood chips, which you can pick up at walmart or under any tree that you see, in foil. Wrap tightly and poke holes in the top of the foil bundle. Put in the oven, set at about 250-300 degrees, over the direct heat of the oven. If you don't mind clean up, put the chicken directly on the oven rack. If not, you can put in on a pan at the highest pan in the oven. Preferably on a wire rack inside the pan. Take a little of the bbq sauce, and mix it with beer. Just enough to loosen the sauce, if it is a thicker sauce. Dip the chicken in the sauce at the start of the cooking process. When the chicken is cooked or almost cooked thoroughly, about 40 minutes, baste it with the rest of the sauce that hasn't been mixed with beer. Cook for about 10-15 minutes more. I hope it's a sweet, smoky bbq sauce. That is the best. If not, add a little molasses or brown sugar and honey to the sauce and simmer it. For an added kick, take a jalapeno or two and toss it with olive oil and a pinch of your favorite seasoning. Put your oven on broil, and roast them for about 10 minutes turning every so often until they are black-ish but not burnt. Put them in a plastic bag until they cool. then you can peel the skin and remove the seeds. Cut them up and add to your sauce and then simmer. Adds a little heat, not much, and a unique flavor that will make all your friends think your a master chef. Eat you heart out Bobby Flay.
I am going to a a friends BBQ and want to bring some kind of snack. It will have to be something I can prepare the night before as it is a Friday and I will be going straight from work. They have te salads covered. I know I could make a dip but I was wondering if there is anything else?|||I always get raves from my mexican dip. Put a layer of refried beans in the bottom of a bowl(size depends on how much you want to make), add a layer of mexican corn(I get the one w/black beans), then a layer of salsa, sour cream, shredded cheese and then sprinkle on some sliced green onions. You can add some green chilies or jalapenos. Bring a bag of tortilla chips. Yum, enjoy!!|||chips, drinks. ask if they needs bread/buns, or even plates, napkins, or plastic-wear. even dessert!|||Make thick, homemade chips (with the whole rustic look going on) with the skins on. It'll take about 30 mins but it'll be worth it|||One of my faves that doesn't require much prep and you can make the night before:
Salami wrapped grape tomatoes
Ingredients:
Container or two depending on # of guests of Grape Tomatoes
1 container of herbed cheese spread like Alouette
1-2 packages of good sliced salami
toothpicks
Spread a thin layer of the cheese spread onto a slice of salami. Wrap around grape tomato and secure with toothpick. You may have to try a few to get the hang of how best to wrap the salami.
Can refrigerate over night!|||here are some options...:
..you didnt mention if you have a fridge at work?..
Carolina Barbecue Beans
1 16-ounce can pork and beans, drained and rinsed
1 15-1/4-ounce can red kidney beans, drained and rinsed
1 14 1/4-ounce can lima beans, drained and rinsed
3/4 cup ketchup
1 medium onion, finely chopped
1/2 cup butter or margarine
1/2 cup sugar
1/4 cup cider vinegar
1 clove garlic, minced
1 tablespoon mustard
1 teaspoon Worcestershire sauce
salt to taste
Preparation:
Preheat oven to 350 degrees F. Saut茅 onion and garlic in butter. Add ketchup, sugar, cider vinegar, mustard and Worcestershire sauce. Stir until well blended. Pour into a large casserole dish and add other ingredients and stir to combine. Place in hot oven and bake for one hour
--------------
or make corn bread...make some with diced jalepeno and cheddar and some plain just add 1/2 a jalepeno and 1/4 cup shredded cheddar to one box of cornbread. i would make two plain and two kicked up versions!|||garlic bread ,goes down well ,preferably with a french roll ,or a french bread stick about 3inch in diameter , cut in half length piece add sliced ham ,salami etc.filling of your choice , ie onion,sliced tomatoes, lettuce, season wrap up with a damp clothe very tightly, leave over night in the fridge , cut into serves 2 inch long pieces, serve chilled , goes good|||What about a dessert? This is from Hershey's
FUDGEY COCOA NO BAKE TREATS
2 cups sugar
1/2 cup butter or margarine
1/2 cup milk
1/3 cup Hershey's (unsweetened) cocoa powder
2/3 cup crunchy peanut butter
3 cups quick cooking rolled oats
2 teaspoons vanilla extract
Place piece of wax paper or foil on tray or cookie sheet.
Combine sugar, butter, milk, and cocoa powder in medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to a rolling boil. Remove from heat; cool 1 minute.
Add peanut butter, oats and vanilla; stir to mix well.
Quickly drop mixture by heaping teaspoons onto wax paper or foil. Cool completely.
Store in cool, dry place.
Makes about 4 dozen|||Make ....or buy....
Brownies
Cup cakes
Deviled eggs
Variety of Olives
Cheese & cracker tray/platter
Fruit Kabobs ,fruits on skewers|||salami/cheese/crackers
Spinach dip
bean dip
veggie tray
I just came back from McDonalds and they just started charging people for BBQ, Ranch and other sauces. its only 11 cents but i dont care if it was 1 cent, i think its ridiculous. i am planning on taking my buisness elsewhere, would you do the same thing?|||OMG i absolutely hate when they charge.. Thing is, not every McDonald's charges for sauce. I would definitely boycott any McDonald's who charged extra for sauce.|||if you had any common sense, you would know that it is a business and you won't make money giving product away for free. it's called food cost. get a life. Report Abuse
|||I work at McDonalds Australia, you get 1 free sauce with 3 or 6 nuggets, 2 sauces with 10 nuggets, and 4 with 20 nuggets. You want extra sauce, it's 50c each, apart from Ketchup which is free and Mayo is 30c. The McBites over here do not come with free sauce. Report Abuse
|||The employees don't decide the rules. The company does, and the employees are just there to serve the customers and carry out those rules. Don't get mad at them, if you wanna get your free sauce again, write to the headquarters. It's 11 cents, does it matter? If you have enough money to be eating a meal at Mcdonald's, then don't complain about having to pay an extra 11 cents.
It's like when you go to Starbucks. A Tall Latte costs less than a Tall Vanilla Latte. But that is because the vanilla latte has vanilla syrup in it (duh). Well, it's an extra syrup/sauce...How come I don't hear anybody else complaining about this?|||well i seldomly eat there but when i do whic his rarely i do get only french fries. the french fries are bad so i have to dip them in sweet n sour sauce or bbq sauce which i like to dip my friends in. i only go there when my mom gives me and my sister money late at night to get something to eat and it's the only place within 20 mins away. they charge you 25 cents for a condiment at the mcdonalds in maine. it doesn't make me overly mad but i think it's stupid and ridiculous.|||that has happened to me alot of times before but recently when i go to Burger King or Mcdonalds and i ask for ranch or bbq sauce they dont charge anymore but yea i dont feel like they should charge you its just a small amount of sauce i mean come on their cheap skates|||No, if the items you ordered don't come with sauce then you should pay extra for it. Also, people usually want several packets of the sauce, it adds up for them. I order extra sauce and have no problem paying for it, as long as I get my order the way I want it. |||yes and no, because i love there BBQ sauce at the same time i hate it because the cost of any product itself is too high and i'm pretty sure that the price itself includes the sauces cost.|||Yes, I think that would be charging too much. But they can get away with it cuz they're a huge multinational conglomerate.......whereas if you were in some mom and pop BBQ joint, the server would probably give you all want.|||lmfaoooooooo omg i was dying when u put up this question ur a serious joker lmao buh ive never gottwn charged for bbq sauce der probably juss put up prices on sauce because theyre not making enough money but hey if i was in ur shoes i would be pisseedddd!|||I work there and the only thing thats suppose to cost money is the Mcchicken sauce. I give it away free though.
They shouldn't charge you for stuff like that.|||lol mcdonalds has always been ridiculous with their addicting foods just steal sauce packets in ur pockets no one will care
its just another sign mcdonalds is getting broke|||Sure. it is stupid to charge people sauces. You know what I would do. I will just never step into a McDonald ever again if I were you.|||They have to pay for it also... the food isnt free...if they dont charge you for the sauce...they will just up the prices 11 cents....ITS A BUSINESS....|||yes... lets all go on strike... mcdonalds is for fattys anyways|||They charge you depending on the size of your Chicken McNuggets, etc.|||when you are paying big the amount for BBQ so why cant you pay os sauces. |||i quit mcdonalds altogether over 10 years ago...if you do not go, you do not have a problem.....|||Wow, I'd channel my anger at something more serious than this. This is sooooo... petty.
Of course I don't use those sauces anyway, but that is a moot point.|||heck yeah it pisses me off, especially since a lot of the times they screw up my order anyway|||It doesn't bother me at all, because I don't eat that pig slop.|||14 cents here ,blew me away!!!! they gave me one free, I thought he was dis ing me.|||I do
What tips or tricks do you have to keep a charcoal bbq going? We're trying to BBQ but it keeps going out, with just hot coals...not cooking anything properly! Help please and thanks!|||I start mine with an electric starter so the coals don't make you food taste like fuel. Don't start to cook your food until all the coals are all the way hot. Make sure the vents underneath are open. don't let the food drip a lot of moisture onto the coals by dripping the marinade into a strainer first if you use it. If you put the lid on make sure it is vented. If flames flare up have a spot where there are no coals to put food so it will smoke, like put coals only on one side of bottom of Bar B Que.
I want to make chicken breasts w/ bbq sauce in the oven... How long and at what temperature should I cook them?|||cook them for 45 mins to a hour in a 375 degree oven. That should leave them tender and juicy without drying them out.|||Marinate the chicken in the bbq sauce for at least 5 hours.
Place the chicken, in the packets, in a 350 degree oven for 1 hour. Add a quartered onion for added flavor.
Take out, let cool, and enjoy!
Please give her all the ideas you have . Thank you very much. What are some sides & salads for a good BBQ?|||coleslaw,potatoe salad,baked beans, pasta salad with bacon and ranch. Think Picnic style|||http://www.cherskitchen.com|||why do you talk in third person?|||ceaser salad, greek salad.. um side can just be bread?!?!|||you can make one of those ladly bugs out of apples and penutbutter they are fun and good tasting|||Macaroni salad and pork and beans and potato chips. Just put some mayonaise in the cooked elbow macaroni along with chopped celery and green pepper and some sliced green olives. Good stuff maynard|||what is the meat selection on her bbq are are you talking about hamburgers, hot dogs and the like|||every bbq needs watermelon! :) I am also having pretzle dip with mine|||http://allrecipes.com/Recipe/Classic-Mac鈥?/a>
Macaroni Salad
http://allrecipes.com/Recipe/Grilled-Cor鈥?/a>
Corn on the Cob
http://allrecipes.com/Recipe/Spicy-Maple鈥?/a>
Maple Baked Beans
http://allrecipes.com/Recipe/McCormicks-鈥?/a>
Dill Potato Salad
http://allrecipes.com/Recipe/Antipasto-S鈥?/a>
Antipasto Salad
That's just a few ideas. That same site you can find alot of different ideas. :)
I just got an Buccaneer BBQ picnic grill, but it didn't come with any instructions on how to use it. Even the website didn't have anything. Does anyone know how charcoal is used in this type of grill?|||Looks rather straight forward. Take out the grill, extend the legs, cover the bottom with coals. Place the broiling rack on top. Light the coals. Easiest are the ones with the fluid already in them. Once the coals start turning white shift them into more of a pile and once their tops are predominantly white place the food on the rack. Turn the burger, hot dog, chicken every few minutes til done. Can cover with foil to get more smoke/heat retention. Tailgating in style.|||just visit http://bbq.jazib.com
I'm trying to build a BBQ smoker using geodes instead of bricks. The only problem is that I can't make the walls strong enough. How would you go about doing this?|||I'm just about everything but a mason, but if it was me, I would use the geodes as a facade.
Still build a brick or cinder block smoker but cover it with the geodes and a colored mortar.
BTW I love to smoke meat.
Smoked chicken is our favorite plus it's not as time consuming.
I smoke 8 chickens in around 6 hours. We usually consume one instantly, leave one in the frig for the week and freeze the others for later, if they are not taken or given to others.
It's a sweet marinade I use for chicken, and when I BBQ it, it often will stick to the grill and burn easily before the chicken is done cooking (chicken drumsticks). What temperature would be best for grilling this without burning it?|||You might want to bake the chicken for a little while in the oven and then finish it on the BBQ grill. Once it's on the grill, the only way to prevent it from burning is to turn it often.|||Since you already have the chicken in the marinade there's not a whole lot you can do. My suggestion is to keep the coals or fire low to medium. It will take longer but paying attention to the chicken will help you not burn it. Marinades are not like BBQ sauces that are added at the end of grilling.
Second suggestion: Pam makes a BBQ grill spray that's supposed to keep food from sticking to the grill. Haven't tried it yet.
Third suggestion: There are wire baskets that hold chicken pieces when on the grill. This keeps the chicken off the grill directly. Try spraying the basket with regular Pam and then grill your chicken
EDIT: Remember that a marinade is different than a sauce. Marinades are liquids that meats, fish and poultry are left to soak in to obtain additional flavor. Sauces are added as these cook or at the end of grilling.|||make your marinade w/o the sugar or honey or whatever makes it sweet. You can baste it in a sweet sauce the last 5 min of cooking, and again after it's off the fire.|||Good question, sometimes its just easier to clean the grill after and sacrifice the little bit of burning. Those things are typically tough to prevent.
I have tried a lot of different BBQ sauces. Some were great, some not so much. I would like to use a good base sauce, and add my own stuff to it, to make something to fit my own tastes. I would like a sauce that isn't too hard to make, and can be a basis for my own flavor. Any recipes you know of?|||This is the basic one I use and add my own unique ingredients.
Easy BBQ Sauce
And when I say easy...I mean easy!! But great for basting steaks, chops, etc. before grilling.
SERVES 4 , 1/2 cup
Ingredients
1/2 small onion, very finely chopped
1 garlic clove, minced
1/2 cup ketchup
1 tablespoon brown sugar
1 tablespoon worcestershire sauce
1 tablespoon cider vinegar
2 tablespoons dry mustard
2 tablespoons chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
1. Combine all ingredients& mix very well.
2. Store in refrigerator.
|||ketchup
garlic powder
onion powder
brown sugar
worchesterchire sauce
dry mustard powder
salt
pepper
hot sauce or cayenne pepper
water ( half ketchup half water)
apple cider vinager
That is basic - to that you can add chili powder, cumin, whatever you like to make it your own. To make the sauce add all ingredients, and simmer and reduce to thicken. When I am making a smoked pork butt, or Brisket I add a little of my spice rub to the sauce to keep all the flavors together.
|||BBQ SAUCE
2 tbsp. butter
1 c. water
1 c. ketchup
2 tbsp. vinegar
1 tsp. salt (optional)
1/4 tsp. pepper
1/4 c. onion, finely chopped
2 tbsp. Worcestershire sauce
2 tbsp. lemon juice
2 tbsp. brown sugar
1 tsp. dry mustard powder
Melt butter. Saute onion until soft. Add remaining 9 ingredients. Simmer for 20 minutes. Makes
|||Everyone has their own secret formula:
1 cup of ketchup, or tomato sauce, or spaghetti sauce,
1/4 cup brown sugar, or 2 tbsp molasses,
2 tbsp white or apple cider vinegar,
2 tbsp mustard powder, or french mustard,
2 tsp smoked paprika, or hickory flavour, or hot sauce.|||Start out with 1 bottle of Russian salad dressing, a small jar of blackberry jelly (can use grape jelly), juice of one lime, and a tablespoonful of Cajun seasoning. Cook over medium heat until everything is blended together. It makes a zingy-sweet base that you can play around with. |||I use tomato sauce as a base.
Think acid balanced with sugar.
Pineapple, Honey, Balsamic vinegar, Horseradish, Garlic, both sweet and yellow onions.
Add what you like.|||2 tsp vinegar
1 tsp prepared mustard
1 cup ketchup
1/2 cup water
2 tbsp brown sugar (optional)
mix together - i use this to make bbq spareribs in the oven|||everytime I try to make BBQ sauce, it never comes out tasting as good as it does in the bottle. i would suggest just saving yourself the trouble and buy it in the bottle. Its yummy for sure that way!|||you can find some recipes here - http://www.dummychef.com
we just got a nice bbq from vermont castings, the grill is porcelin, and all the grill brushes I see are wire brushes meant for stainless steel grills. a friend told me that they would damage the porcelin grill ... help!|||I use a stiff bristled brush in very hot soapy water. Sometimes takes a little elbow grease.
Tuesday, February 14, 2012
I am contemplating purchasing a regular bbq and taking it apart to be used as a "drop in" in my built in outdoor counter. I was told it is not safe and i must use the "drop in" type..is this true?|||I don,t see why it wouldn,t work just fine. After all, All a portable grill is, is a grill bolted to a cart.|||i don't see why u couldn't. ask the salesperson what exactly would make it unsafe.
My little brother spilled bbq sauce on his chair, and we need to get rid of it. The chair is wood, with a pillow-like fabric covered seat (that is where the stain is). Please help!!!|||BBQ sauce is a hard one to get out of anything. You can try something like Shout. It sort of depends on what the material is...cotton, silk, velvet, polyester on what you might be able to use. Color could be a problem too. Dawn dishwashing liquid might work. As a last resort Cascade dishwasher liquid but be careful about color with that. Good luck.
I am making shredded chicken breast in a honey BBQ sauce, after I already purchased this sauce I realized it was a little sweeter than I'd like. Anything I can add to take away so much of the sweetness, or am I stuck?
I am serving these on buns with cheese.
Serious answers only, please.|||A quick and delicious fix is to add some cider or red wine vinegar. Some mustard to taste is a good solve too.
Do not add catsup. It's full of sugar and will make it even sweeter
Good luck, It sounds yummy!|||You could make your own BBQ sauce. You use tomato soup, powered mustard, onion, brown sugar, war sister sauce and garlic. You chop the onion and then you mix all the ingredients together (as much as you want of each) and then you can pour it over your chicken before you cook it!!|||I would add some catchup, little at a time while tasting as I go along, and add some worcestershire sauce, again while tasting until most of the sweetness is to your liking. |||You could try a little Worcestershire Sauce, just try a small portion first.|||You could try making your own. Here's a recipe.
Best Barbecue Sauce
1 cup ketchup
1/2 cup chili sauce
1/2 cup packed brown sugar
2 tablespoons cider vinegar
1 tablespoon lemon juice
1 tablespoon liquid smoke
1. In 2-quart saucepan, heat all ingredients to boiling; reduce heat.
2. Simmer uncovered 10 minutes, stirring occasionally. Serve warm sauce with grilled chicken, pork or beef.
Experiment! Dark brown sugar instead of light, balsamic vinegar instead of cider, lime juice for lemon or ketchups with added flavor and kick.
|||Just a little hot pepper sauce will help, just not too much obviously. Or if you have any other bbq sauce you can add it with it and let it cook for a while to thicken up. A smoky bbq sauce would be best. Another thing to try is liquid smoke. It will definitely get the sweet out.
Just for future reference though, and I know this sounds different, but it is really really good. Try using a bottle of ketchup and one to one 1/2 cans of Coke. Put it in a crock-pot and just let it cook/simmer. It makes great bbq.
|||Try this site - http://www.dummychef.com
You may find some good recipes there.
The normal been salaads,pastas,the bbq/braai,desserts,junk food &that?|||I know what you mean. I once invited guests for an Indian meal where I marianted chicken, beef, and prawns, and so on, in Asian sauces Jars from supermarket). I had made a big pot of vegetable curry and prepared poppadums and nan breads (supermarket bought), and provided ready made chutneys and pickles. Guests then took a skewer and made up a kebab of their choice form the marinated bits, put it on the BBQ themselves, cooked until it was as charred as they wanted it!, and helped themselves to the curry, breads etc. That idea would work for any other regional fare, such a greek type kebabs, thai kebas, all relying on the sauces you can buy ready made at the supermarket. Then you just make a big pot of something that will go with the kebabs. Rice, chutneys, pitta breads, yoghurt sauces etc. Hope that helps, and hope you have a great BBQ.
I was in a Korean restaurant a little while ago and ordered Korean BBQ pork and it was delicious. I am now pregnant and craving it but the restaurant is a 4 hour drive away so would like to know how to make it myself.|||Korean Barbecued Pork
ACTIVE TIME: 50 MIN
TOTAL TIME: 10 HRS
SERVES: 4 TO 6
In Korea, this recipe, known as toejigogi kui, is made with pork belly, but it's equally delicious鈥攁nd much leaner鈥攚hen prepared with pork loin. And it's great for a Friday night meal because the pork can marinate all day while you're at work and can be on the table soon after you get home. To save time, have your butcher slice and pound the pork cutlets.
Although wine is not traditionally served with Korean food, it can work extremely well as long as the chile flavor in a dish is not overpowering. A bright, young, fruity red, like the 2001 Amberley Estate Shiraz from Western Australia, is sweet enough to round out the pungency of the marinade here.
ingredients
1/3 cup mirin
2 tablespoons soy sauce
2 tablespoons Asian sesame oil
1 tablespoon sesame seeds, lightly toasted and finely ground
2 tablespoons minced garlic (about 4 cloves)
2 scallions, white and light green parts only, chopped
2 tablespoons minced fresh ginger
1 tablespoon Asian chili-garlic paste
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper
2 pounds boneless center-cut pork loin, sliced 1/2 inch thick and pounded 1/3 inch thick
Vegetable oil, for the grill
1 large head of red-leaf or green-leaf lettuce, leaves separated
Miso, red pepper paste, chili-garlic paste and sliced hot green chiles plus thinly sliced scallions or kimchi, for serving
directions
In a large glass baking dish, combine the mirin, soy sauce, sesame oil, sesame seeds, garlic, scallions, ginger, chili-garlic paste, black pepper and crushed red pepper. Add the slices of pork loin and turn to coat. Cover and refrigerate the pork for 8 to 24 hours.
Light a grill. Lightly brush the grate with vegetable oil. Grill the marinated pork over a medium-hot fire until it is golden brown and just cooked through, about 2 minutes per side. Transfer the grilled pork to 1 end of a platter and arrange the lettuce leaves on the other end. Serve the pork with the suggested condiments.
Hope this helps|||Mirin is Japanese sweet cooking wine. Steamed mochigome rice, komekoji (rice yeast), and shochu (Japanese liquor) are mixed and and fermented to make mirin. Mirin is clear and light gold in color and is usually sold in a bottle. Report Abuse
|||Korean BBQ Short Ribs (Gal-Bi)
This is a easy way to make Korean BBQ. You can also substitute sliced rib-eye for the short ribs. If you use rib-eye, you must add thinly sliced green onion tops. This can also be broiled in the oven for the same amount of time.
INGREDIENTS
3/4 cup soy sauce
3/4 cup water
3 tablespoons white vinegar
1/4 cup dark brown sugar
2 tablespoons white sugar
1 tablespoon black pepper
2 tablespoons sesame oil
1/4 cup minced garlic
1/2 large onion, minced
3 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)
DIRECTIONS
Pour soy sauce, water, and vinegar into a large, non-metallic bowl. Whisk in brown sugar, white sugar, pepper, sesame oil, garlic, and onion until the sugars have dissolved. Submerge the ribs in this marinade, and cover with plastic wrap. Refrigerate 7 to 12 hours; the longer, the better.
Preheat an outdoor grill for medium-high heat.
Remove ribs from the marinade, shake off excess, and discard the marinade. Cook on preheated grill until the meat is no longer pink, 5 to 7 minutes per side|||Korean sticky pork spare ribs
1 kg pork spare ribs (rib bones)
100g ginger, peeled and chopped
3 cloves garlic, peeled
2 tbsp white sugar
2 tbsp peanut or olive oil
50ml light soy sauce
50ml shao hsing rice wine
3 tbsp spicy Korean bean paste*
2 tsp sesame oil
3 spring onions, finely chopped
small handful coriander sprigs, washed
* Spicy Korean bean paste can be found in Asian groceries. It is made from soybeans, chilli and various spices. If unavailable, replace with a good chilli sauce.
Method
Cut the ribs into small sections of 2 and arrange in a wide casserole dish.
In a mortar and pestle, pound the ginger and garlic to a rough paste. Mix all the remaining ingredients together except the spring onions and coriander and pour over the ribs. Marinate in the fridge for about 2-4 hours.
Preheat oven to 180C.
Cover the casserole with foil and put in the preheated oven for 50 minutes. Remove foil, turn ribs and cook for a further 50 minutes, basting and turning every so often. The meat between the ribs should be very tender; if not, cook a little further.
To serve
Serve the sticky ribs and their sauce sprinkled with the spring onions and coriander with steamed rice and Chinese greens.
Serves: 2-3
JM
I need some new ideas for sides to go with bbq ribs. we are having them this weekend. We make potato salad, bacon ranch noodle salad, and beans. Somtimes we also make coleslaw. I would like some new recipies to add to my book. looking for some potato salad recipies, noodle salad recipies or anything your family likes to eat at bbqs. All will be appreaciated! Thanks!|||You should make grilled corn on the cob, Great!!!
Here is my recipe that I make everytime we BBQ:
1 bag spiral pasta
1 cup miracle whip
1/2 can sweetened condensed milk
2 carrots; shredded
1 small green pepper; diced
1 small onion; diced
Cook pasta of course; drain and rinse under cold water. Add the rest of the ingredients. Add salt and pepper. Chill for about 3 hours. Right before serving addd just about a Tbs. sw.cond.milk and about 2 Tbs. miracle whip. Stir and serve. YUMMY!!!
**************************************鈥?br>
Here is another one I make too (for my sister):
1 bag tri-colored spirol pasta
1 large bottle ZESTY Italian
1 bag shredded cheese (I prefer the chunkier one)
1 bag pepperoni
1 small can black olives; drained and rinsed
Cook pasta til al dente; drain and rinse under cold water.
Add 2/3 of the bottle of dressing. Cut pepperoni in half. Add.
Add cheese and olives. Right before serving again add more dressing. Salt and pepper if you want. ALSO, you can top this with some grated parmesan cheese. DELISH!!!
**************************************鈥?br>
Red Skinned Potato Salad:
INGREDIENTS
2 pounds clean, scrubbed new red potatoes
3 eggs
1 pound bacon
1 onion, finely chopped
1 stalk celery, finely chopped
2 cups mayonnaise
1/2 Tbs. sweet relish
salt and pepper to taste
DIRECTIONS
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.|||One of my new found favorites for my family is baked fries.
I take large oval potatoes and cut them into fries. I couldn't tell you how many just cut until you have enough fries to feed the number you want. I then put them on a baking sheet, maybe more than one depending on the amount of fries you have. You want them to be a single layer or as close to it as you can.
Now coat them in EVOO (extra virgin olive oil) and sprinkle with salt, pepper, garlic (don't be stingy) and we add cheyanne pepper to spice it up. Make sure you mix them up with your hands to evenly coat them with this mixture. You could also add any seasoning you really like.
Bake at 375 for 15 min. Then stir them, flip them. Continue baking until they are the crispness that you want. I like mine really crunchy so I think they bake for 30min or more total.
Serve them with ranch dressing for dipping and yummy!
The best part is you get to enjoy french fries without the guilt. They're baked with health oil and not deep fried in grease.
I hope you try them and love them.
I have a White jacket that is 80% cotton and 20% polyester... some careless idiot threw a rib at me and got BBQ sauce on the sleeve at lunch. I got home and washed it immediatly... then I was told that I should have tried to get the stain out before I washed it. I took most of the stain of with water but it is still noticeable... It also says not to bleach it... If it matters it is a jacket made by fox. Please this is my favorite jacket and I need this stain to come out.|||Washing it is usually not a problem. Putting it in the dryer is.
If I were you, I would take it to a drycleaner and have them work on it. They know better how to treat fabrics.
I made that mistake with an ink stain, and regretted every time I saw the jacket, which I couldn't wear ever again.|||Instead of messing around with it, with some of these plain silly ideas from people who have no clue (definetly do not bleach it), and likely making the stain permanent just utilise a professional drycleaner. they work on such stains for a living.|||oxy clean or a stain stick remover should do the trick|||If none of the other suggestions work try hydrogen peroxide. My husband uses hydrogen peroxide on his nurses scrubs for dry blood.|||use oxy clean it works like magic the same thing happened to me and i freaked out cause it was my favorite shirt !!! Don't worry it will look like new!!! promise :D|||Try Oxyclean, and cold water|||dump on the bleach babe!!!|||stain remover spray works with everything for me|||Put bbq sauce all over the white jacket.|||bleach it.
But spot bleach clean it with the bleach|||SHOUT everybodys wants to SHOUT|||Clorox bleach pen
I have chicken breasts, marinade, BBQ sauce and a BBQ.
SO....how high do I let the heat go before I put it on? how long for each side of the breast?
Come on you BBQ gurus! Help me out! Never done it before.|||I season mine and cook them over medium low heat, turning every five minutes or so so that the meat doesn't burn. If it starts to char, your fire is too high. Depending on the thickness it can take up to 40 minutes for a breast to be done. Reserve the last five minutes (after you've sliced into the chicken to see it's done) for basting with bbq sauce. If you constantly put bbq sauce on and your fire is too high, you'll end up with chicken briquettes!|||turn the heat down to low, this will allow even cooking, if you turn the heat up too high, it will burn on the outside but be cold on the inside still, look up the proper temperature for chicken ( i think its 165 deg F) and check to make sure its done with a meat thermometer.
Don't puncture the chicken with a fork or anything, this will allow the juice to run out and it will end up dry, make one hole in each breast with the thermometer, then re-use the same hole each time you take the temperature.
I would soak the chicken in the marinade for as long as possible before you cook it.
You do not need to defrost chicken, I have put frozen chicken breast directly onto the BBQ many times an had no problems, it just takes a little longer to cook is all
Enjoy!|||GRILLED CHICKEN BREASTS
1 - 1 1/2 lbs. boneless chicken breasts
bbq sauce
desired seasoning
Preheat gas grill on high. Brush bbq sauce on all pieces. Lightly season. Grill over high heat until lightly brown. Turn each side twice while cooking and baste with bbq sauce each time to keep meat moist. Takes 8-12 minutes. Don't overcook, chicken will get tough.|||Chicken breasts have very little fat so they can dry out easily. It's a good idea to brine them before cooking. To make brine combine 1/2 cup salt, 1/2 sugar and a gallon of cold or room temperature water in a glass or plastic container (DO NOT use a metal pot or container) and soak the chicken in it for at least 4 hours in the fridge (this owrks for any poultry and pork as well). You can also add other flavourings to your brine like lemon juice, garlic or herbs.
I'm assuming you know that you don't barbecue over actual flames but over hot coals. Bring your grill up to the highest position it will adjust to and lay the chicken, skin side down, spaced evenly on the grill with tongs. Don't use a fork.
It's a bit hard to gauge because all grills are different. If you find your food is still cooking too quickly over the coals, push the coals to the outermost part of your grill and lay the food over the center part
Your overall grilling time will be about 4 minutes on each side or until they're firm in the middle when you press them with your tongs. They'll be about the same firmness as the base of your thumb where it connects to your hand when your thumb is bent in. And you should only turn them once. Turning multiple times can dry them out. If you want those cross hatch marks you see in restaurants and on TV cooking shows, grill for two minutes and then rotate the breast 180 degrees and cook another two minutes on one or each side. Remember, after you take them off the grill, they'll still continue to cook for 30 seconds to a minute...longer if you pile them one on top of the other.
Since your cooking time is so short, you can start brushing sauce on right away (with larger cuts of meat, sauce usually starts going on 15 minutes before cooking time is done.)|||Both have times
Smoked BBQ Chicken Recipe courtesy Del King
Show: BBQ with Bobby Flay
Episode: Big BBQ
http://www.foodnetwork.com/food/recipes/鈥?/a>
Chicken or Steak with Balsamic BBQ Sauce Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Dressing Up BBQ
http://www.foodnetwork.com/food/recipes/鈥?/a>
After a Sunday evening bbq yesterday, I have left over Tri-tip steak. What are some recipes I can use the steak in.|||cut into cubes and use taco seasoning and make chalupa's, or other tasty mexican treats|||since it's already got bbq sauce on it i'd make steak sloppy joes out of it|||Shred it for Italian beef sandwiches, or French dips, or add barbecue sauce for sandwiches, or make chop suey with it (canned chop suey veggies, diced steak, and brown gravy over rice).
Slice it and toss into a mixed green salad.|||saute up some veggies, wrap them up with the meat in a tortilla. serve with a nice side of rice. Yum|||Good day,
Stir fry,, thin sliced and stir fry veggies add beef and warm.
Enjoy|||Since it's already BBQ, slice really thin and heat up with more BBQ sauce, and serve on big rolls (i.e. onion rolls, Kaiser rolls, French rolls) ... Make it simple with coleslaw and potato salad ....or baked beans and a green salad. ... If it's simply grilled, but doesn't have actual BBQ sauce on it, you could cut it into pieces and use it in a beef stroganoff recipe over noodles. I do that all the time with left over roast beef....|||Here are several recipes for you:
http://www.cooks.com/rec/search/0,1-0,le鈥?/a>|||You could use it in vegetable beef soup, beef hash, burritos, tacos, beef enchiladas, or hot open-faced roast beef sandwiches.
I would like to know if anyone knows what kind of pan you can buy that would make the BBQ lines on a steak the same way is does when you BBQ steaks on an outside grill. I love to cook in cast iron...stove to oven method. I would really love to find a pan that makes it look like it just came fresh off the BBQ.|||Like the first poster said, you'd need a pan with grooves in it, commonly called a grill pan.
For example:
http://www.amazon.com/Lodge-Logic-L8SGP3鈥?/a>|||Steph, I have one, had it for years, it's a cast iron pan with the grill grooves, I picked it up at a kitchen supply store, a lot of big malls have these types of stores. The other place is a chef and restaurant supply, should be one close to you, look in the yellow pages.|||buy a pan with grooves in it
Instead of baking them in the oven, I want to try them on the bbq, any suggestions?|||Pre-cook it before for about 5-7 minutes (If the are frozen!)You probably want it to be on the grill for about 35-40 minutes its really good if you put cheese in them and then grill them its very delicious! My dad was a chef so it would be really good if you put a tad of oregano on it!|||I've tried it before,
for about 30 minutes
and it was really good,
i think its actually better than in the oven :)
but i don't know, some people might
keep it there for a little bit longer. |||Pre-cook in the microwave for 5-8 minutes. If the temp on the bbq is the same as the oven, then cook for about 35-40 minutes. Turn frequently to prevent burning.
i have some Kraft BBQ Honey Sauce, and chicken breasts and thighs, what is the easiest way to bake this and what do i do first?|||run the BBQ sauce all over the chicken, and bake it at 350 for about 35-40 minutes....when there is about 15 min left, add some more BBQ sauce!! let the chicken sit when it comes out of the oven for about 10 minutes, so the juices can settle back in!!|||I always boil my chicken 1st for 30-45 minutes then it doesn't take so long to cook. drain it put it in a pan or on the bbq top with sauce cook 15-20 minutes flip it over and repeat sauce
yer done|||I start them in a baking dish in the oven, seasoning them with salt, pepper, onion and garlic powder. I take them when they are about half cooked. I coat them in BBQ sauce and finish them on the grill.|||Here is a recipe my family loves, hope you enjoy it! I've also included a BBQ sauce I swear by!
Grilled Chicken
8 chicken thighs
1 bottle of Italian dressing or BBQ sauce
Clean/rinse chicken up and place into bowl, if you are using the dressing. Pour dressing over chicken and place in the refrigerator for at least 4 hours. If you are going to BBQ OMIT the marinating process. Place the chicken on the grill skin side down to start with after the grill is hot. Make sure the grill is covered and allow to cook for a while before turning. Turning, on a grill is a matter of individualism; some are good enough to do it only once, I'm not. Leave the lid closed 'til you aren't comfortable, then open it and turn the food. Keep flames down and continue to cook until done, If you are using the BBQ Sauce, brush it on the meat in the last 10 - 15 minutes of
cooking. Grilling is not an exact science so a few minutes either way won't matter. Just make sure the chicken is done by checking to see that the juices run clear near the inner thigh bone.
Serves 4
Honey Barbecued Chicken
BASTING SAUCE:
6 tb Honey, 8 tb if necessary
3 tb Tarragon or white wine Vinegar
1 t Curry powder
1 t Dried tarragon
2 Chickens, each 3 lbs
Salt and pepper
In bowl, combine honey, vinegar, curry powder and tarragon. Remove grids from barbecue. Place one or two shallow drip pans - filled with water or stock (you can also add a splash of white wine on the lava rocks. Preheat barbecue to high setting. Arrange chickens on spit, making sure they are evenly balanced. Brush with honey basting sauce and install rotisserie on barbecue with drip pans directly underneath. Barbecue at high setting for 10 minutes. Reduce heat to medium and roast chickens, with lid down, for about 1 1/2 to 2 hours, basting every 30 minutes with sauce, until thermometer inserted in thickest part of thigh registers 185'F. Remove from barbecue, season with salt and pepper, and tent with foil. Let stand 10 minutes before carving. Serves six to eight. INDIRECT COOKING METHOD FOR GAS BARBECUES WITH TWO BURNERS: Place a shallow metal or foil pan (not necessary to add water) under one side of grill to catch drippings. Preheat both sides of barbecue on high setting. Tie wings and legs of chicken with string; brush lightly with oil. Place chicken breast-side down on hot grill and cook for two minutes. Turn chichen on its side and grill for two minutes. (A long-handled spoon inserted in cavity makes it easy to turn). Turn on back and grill for two minutes; continue to grill chicken on other side for two minutes until browned all over. Place chicken, breast-side up, on the side of barbecue with drip pan underneath; turn off burner on that side. Brush liberally with sauce and roast chicken with lid down for about 90 minutes, brushing occasionally with sauce, until chicken is done. (Indirect heat from other side of barbecue will cook the chicken). This method also works well with beef, pork, or lamb roasts. IF YOU HAVE A CHARCOAL BARBECUE WITH A LID: Move the hot coals to the sides of barbecue and place a drip pan in centre. Place chichen or roast on grill with drip pan dirctly underneath. Cook with lid down and use a meat thermometer to gauge when foods are cooked.|||You have some good recipes here. Now to make clean-up easier. Line your baking dish or pan with aluminum foil, up the sides too. Cover with foil until the last 20 min. Then bake uncovered to brown.|||Hey, I do this all the time. My husband loves it. First marinate your chicken with pepper, garlic powder, onion powder (or you could chop a fresh onion and put in baking dish), poultry seasoning and half of the BBQ sauce. Pop that in the fridge for a half hour in a covered bowl. Preheat oven at 400 degrees. After the half hour is up, put chicken in baking dish and pour the rest of the BBQ sauce over it. Cover with foil and bake for 45 mins. My husband likes it peppery so I put a little more pepper on it and then I sprinkle a little sugar on it. After the 45 mins, remove cover, baste chicken with saucy mixture and bake another 10 mins. Take out, cool and enjoy. Its really good with a nice salad and some dinner rolls.|||boil them first. makes them tender and removes a lot of the grease. put them in a baking dish , pour sauce over top. bake in 350 oven for about twenty minutes|||If you plan to bar-b-que, first boil the chicken until almost cooked; then, put on a preheated grill and then baste with the bbq sauce until the chicken is glazed.
If you are baking the chicken in the oven; first bake until almost cooked and then baste the chicken with the bbq sauce until the chicken is glazed.|||1] preheat oven to 350 degrees
2] spray pan with non-stick spray.
3] place thighs and breasts evenly around the pan.
4] use a small basting brush or just smear the sauce on with a teaspoon. Cover the exposed tops of the chicken without smearing it all over the pan.
5] bake for 45 minutes. Cut into one of the big pieces and check to see it's no longer pink inside.
** if we are going to grill them, we nuke them in the microwave for a few min., then sauce and grill them
****my recipe also works with any clear italian dressing|||Preheat oven to 325. Grease baking pan. Season chicken with salt, pepper, garlic, etc. Place chicken in pan with about 1/2 of water.Cover and cook for 30 minutes. Uncover and pour bbq sauce on chicken. Cook uncovered for 15 minutes. Turn chicken and cook for another 15 minutes.|||first boil the chicken in water. then put the sauce on the chicken and grill it.
ansswer my question http://answers.yahoo.com/question/index;鈥?/a>
I have tried a cover but they still get in. I clean it and use it and two days later it is full os sticks again. Looking for something that will deter them from building in the bbq.|||You have to block the hole where they are getting in or put the whole bbq in a shed or something they cant get into.|||We have the same problem, only our nesters like the patio cover above our BBQ grill which isn't too appetizing to prepare food while dodging droppings. We found that using the whirly-gigs or bops that kids attach to their handlebars keeps them from nesting because they don't like the movement. We have also bought the larger ones for $4 at Big Lots which have multiple spinners and can be suspended from a tree or light and those that can be steaked into the ground. My neighbor uses old cd's suspended on fishing line and it seems to keep them off his sprinkler alarm. Also, as soon as you see them starting to build the next nest, wear gloves and remove their nesting materials. The combo technique really discourages them.
Good Luck!
www.carewhiz.com|||shoot them|||Get them a bird-house instead.|||keep the bbq on and watch them burn!|||cook them
I live in a fraternity and we were figuring a nice addition to our house would be a brick BBQ on the back patio. I was wondering if anyone could give me some insight to the costs of doing something like this would be......|||I did the same for my frat back in the day. We raised 750 bucks, found a free design on the Internet, and it took us a good week. It is important that you lay a good foundation with ree-bar, and let it set for at least two days before continuing. Also i recommend that you buy your grills and fire pan before constructing, that way you can build around it. Also a fire door came in really handy! Have fun|||depends on the type of brick.|||HOW BIG? It should cost no more than $500.00 for a simple one.most of the cost is labor as a fire brick cost about $1.50 per brick.It depends where you live.
Cooking on a charcoal bbq grill and notice my chicken was getting sticky. Is this common.|||After you clean your grill well, and after the grill is HOT, you need to oil it. It doesn't absorb and seal the porousness of the iron if it isn't hot. It is the same thing with iron cookware.
That is why iron grills are preferable to stainless ones where the oil sits on the grill and cannot make it non-stick.
Easy. Clean-Heat-Oil. Then BBQ!|||The reason your meat sticks to your grill is two fold the first is lack of seasoning the second is lack of lubrication,
Heat your grill over the coals then scrub it down with your grill brush. Next, use a towel with vegetable oil or spray with Pam away from the charcoal to lubricate the grill with cooking oil to food won't stick. Then place the grill back over the coals. Place your food on the grill and cook away.
Good Luck!|||could be dirty grill
not leaving the meat on the grill long enough - meat will release when it's done on that side
or the sticky bbq sauce is burning then sticking to the grill.|||Cook it slower then a steak andturn it a lot
dont put any sauceon unitl its almost done. That way the saucewont burn while the chicken cooks|||marinate the meat and chicken and it won't stick so much.|||it means you should not barbecue in the nude.
I live in Southern California. A few years ago these crispy blocks of thin onion rings could be eaten at a BBQ restaurant. It's been so long since then that I've forgotten the name of the restaurant. Eating healthy over the last few years banned this treat and I'm now feeling a craving for them again. Thanks.|||Tony Roma's|||Yep! It was Tony Roma's.
http://www.supersizedmeals.com/food/arti鈥?/a>
As the gas BBQ grill was being turned off the grease catch pan came off the grill and spilled grease on a wooden deck, the grill and the tank. The grease was hot at the time it went on the deck.|||I had the same problem and this worked for me.
First use a stiff brush and soapy water to clean the area as best as possible. 2. Rinse completely and let dry for about an hour. 3. Fill a spray bottle with undiluted bleach, (the same bleach you use to wash clothes is perfect) and spray the stained area. Wait a few minutes, or until the stain is almost gone then rinse with clear water.
This works so well that you'll probably want to spray your entire deck and bring it back to the way it looked originally.|||try drenching the area or spot with a soap/water mix !?! let it sit awahile !! you may want to re`appply the mixture a few times!?! & brush lightly !! so you might not scratch the wood surface up tOo bad !?! take your time with it !! get rid of it slowly so you might not mess up a surface of something|||After reading all the other answers ... they are all correct. I have been power cleaning decks for some time and have tried all these practices with success.
I have found that the product that works the fastest and with less hassle is going to the auto parts store or mass retailer and buying a can of BRAKE CLEANER.
Brake cleaner actually breaks down the grease in an instant and evaporates almost immediately. I just rinsed off the area and it was done. I keep a couple cans with me all the time when going out to wash off decks. It also works on stubborn food or drink stains like koolaide ...
Good luck.|||spray 409 on it, wait about 5 minutes and hose it off.|||Try using dish soap. It is made to break down grease. Scrub the area with a scrub brush and soap then rinse away. You may have to repeat a few times if the grease has soaked into the wood.
You should get a grill mat to put under your grill and protect your patio.
We really like the look of granite but it is very expensive and we've been getting mixed reviews on outside applications such as a BBQ counter top. The granite will be in direct sunlight and we're concerned about the wear and tear on it.|||Many granites will fade in sunlight- the bright beautiful colors you see are the result of cutting the blocks in slices and polishing them. But they will fade. Some more than others--just visit a local cemetery; you will see that the gray fine grain granites hold up well, but most black and other colors will show definite signs of fading after a while. My grandparent's stone was a beautiful brownish red color when placed, in a few years it faded and now looks like old cooked oatmeal- not pretty. So keep this in mind when choosing colors if you go with granite though any stone will fade somewhat. Least likely to fade would be ceramic tiles. Around pools they are exposed to direct sunlight and generally don't fade.|||It's granite, man. It'll last a lot longer than you or your bbq grill. If I could afford it I would choose it in a heartbeat. You may want to have it sealed after polishing to avoid any stains from oils or blood but even without the seal coat these would scrub away.
i found a nice sounding recipe for BBQ sauce but it calls for cider vinegar, but I don't have any. I am making it tonight, and I am sick so I can't go to the store, but do have White distilled vinegar, Balsamic vinegar, white wine vinegar, and red wine vinegar. can I substitute any of these in the place of cider vinegar?|||White distilled vinegar is often made from cider vinegar - check the label to see if it says what it was distilled from. Of the vinegars you have, I'd use the white distilled vinegar.
There are 2 cups in a pint and 2 pints in a quart, so 2x2 = 4 cups in a quart.|||You can substitute any of them (or go crazy and mix all of them together).
You'll end up with a flavor profile different from just using cider vinegar, but delicious nonetheless.
If you go solely with white/distilled, i'd probably cut it with water -- if it calls for a cup, then 3/4 cup vinegar, 1/4 cup water.
If it were up to me, i'd probably try 1/2 white wine vinegar, 1/2 red wine vinegar. In fact, I think i'm going to try that the next time I make sauce anyhow.
4 cups in a quart.|||I would use Balsamic vinegar as it is the most similar to cider vinegar. Maybe you could ask someone to go to the store for you quick?
There are 4 cups in a quart.|||cider vinegar has a bit of a sweetness and fruitiness that white vinegar does not have.
your best substitution in this case would be either of the wine vinegars.
white vinegar would be third choice.
balsamic would be last.
hope you feel better soon!|||Balsamic vinegar miraculously goes well with meat and BBQ recipe. May be due to the caramelized taste one gets at the end. Have fun.|||White wine vinegar.|||White distilled vinegar is a bit stronger than cider. I'd probably use less of it. The wine vinegars are milder so you could use a bit more of them.|||I'd use the white wine vinegar. It's nearest,
A quart is 4 cups.
.
BBQ sauce is my favorite condiment, & they have tomatoes in it. Would it harm me? I hope not. What about tomato paste for spaghetti & meatballs?|||Anything that is sealed in a jar or can is safe because the process used to seal them uses a high heat for a long time that kills any bacteria.
Now if any can or jar is not sealed when you open it (you will hear it pop or hiss at first crack) then you should not use it, or if it smells bad don't use it.|||All that stuff uses cooked tomatoes, so it is okay.|||The tomatoes in these sauces are cooked, so even if the tomatoes used to make them had the salmonella bateria, which I doubt, they would not harm you.|||All that you mentioned is okay. The alleged tomato problem was with the fresh produce. Last I heard, they now suspect cilantro or peppers, they're still not sure.|||go wth ur wish dear...|||As far as I know that sauces ,ketchup ,and "already made/cooked" tomato stuff is ok ,because it's been cooked at or above 140degrees.
Some of the employees at my company would like to host a BBQ to raise money for some charitable organizations. Do I need permits? Health Inspection? Any ideas?|||I don't think you would need any permits for that, but you could check with your local county health department. Each county is different - some require a temporary permit, others don't.
Bill
I found a great new BBQ, but... it's natural gas! I know that it's possible to go from propane to natural gas but is it possible to convert a natural gas bbq to propane ? if so, how ? |||You need to contact the manufacturer of the unit to get a proper conversion kit.
Natural gas has less btu's than propane and is supplied at a different pressure than propane. Usually orifices need to be changed, but also a modification is done to the control valves to change the flow rate through them. If this part is not done, the controls will not work smoothly for temperature control.
However, the most important thing in a conversion kit, is the new rating plate! It will show that the BBQ has been approved to operate on this fuel. If there is any kind of incident involving personal injury or property damage involving this appliance and it doesn't have the correct rating plate, YOU will be liable! Insurance companies will not cover you, the manufacturer will take no responsibility, and you will be on the hook for the whole bill from firefighters to doctors to rebuilding your deck or house!
It's not really worth it to skip spending $15 or $20 for the proper conversion kit... is it?|||Most gas units have small screw in bras jets these allow the gas flow ( larger hole for natural "less pressure" and smaller hole for propane "high Pressure" )They are replaceable in most units however sometimes they are a complete fixed unit to only work on one system.You can check yourself by seeing where the gas outlets are or inquire at your local BBQ outlet whether your make and model can be changed and provide you with replacement jets, or the service to do it for you.
I like mine medium rare thanks!|||Yes, but you need to change the orifice(s). You can ask where you intend to purchase or investigate to see if the manufacturers will provide a similar model for propane or conversion kit so that you or your supplier can make the change.
Below you have some cites to give you some examples|||natural gas grill usually don't require or have a regulator for gas as the home has one at the meter . propane grills need a regulator to step down the pressure and also the gas orifices in the gas tubes are a smaller type as well . Check the manufacturer website for conversion kits|||all you have to do is change the jet in it. talk to a propane dealer and they will hook you up.
My friend is starting a BBQ restaurant, where he will have a big garden with many huts, the guests can make their own BBQ or sit and eat in the restaurant area. The place is green with trees and good area.
Please suggest good names.|||The BBQ Garden|||These might seem a little silly, but I think that they would attract my attention and make me want to go check this restaurant out:
Barbie's
Barbie Que's
Barbie Que
Based on your setting:
Garden Grill (that is not very creative though)
Grill and Chill (though, they may think that you serve cold foods or drinks)
I'm sorry if this was not very creative or helpful.|||Crispy corner
hot meal
spicy grill
silver spoon
golden fork
BBC ( Bar BQ corner Center or Corner)|||Slick Willy's with Potatoes?
I used to have a black one about 2 foot square roughly 5 inches deep that was perfect for soaking big BBQ grills in and for cleaning it outside in the garden. I'm fed up with the mess in my kitchen after cleaning it inside. Any suggestions as to where to buy or even what it ask for on a search engine. Have tried a few under BBQ accessories but have come up empty handed. Many thanks.|||Homebase|||Look on eBay under roasting tins. I use a steam cleaner on mine. It works a treat and can be used out doors as long as you have a plug socket near by.|||look in the automotive section , they might have the ones where they soak car parts.|||try to look in big W, argos and asda.|||B and Q
I am new at this and do not know how to answer yet. I posted this question, but we moved to Bulli NSW in "Australia" from America. The responses I have received list "Home Depot" , and there is none here.
Everything is new to us. We want to buy a gas BBQ this week, in stainless steel so it lasts. Where do you recommend the best place at the best price please?
Thanks for your help!|||Have you posted this question on Answers Australia?
It could be easier:
http://au.answers.yahoo.com/
My uncle bought a BBQ sauce in a bottle that u spray on to the food but we cant seem to find it :( does any one no how we can make it? Thanks xx|||Instead of watering it down, add olive oil to it to make it more liquidy... It would work better during cooking... Specially on a BBQ!
Good luck!|||Just take a BBQ sauce you like and water it down a bit and put in a spray bottle.
I threw an outdoor BBQ the other night and my car was parked nearby with the doors open. Now it absolutely stinks of BBQ. How can I get the smell out?|||You could let 5 homeless bums use your car as a port-a-potty. That would get rid of the BBQ smell in a jiffy.|||You can buy a oder absorber at your local DIY store. The smell would be gone that day. They are usually used for smoke damage property and pull any oder out.|||Leave a dead body in there for a month. You won't smell the BBQ anymore.|||febreeze or those dangling pine-shaped fresheners
Grocery store brand bbq sauce in a plastic bottle that has been used but re capped? I have half a bottle in my fridge that has at least been there for a year. Just haven't needed to use it in awhile. Is it still ok? It says best if used by on the bottle, but it does not have a date anywhere listed on it.|||BBQ sauce is no different than ketchup, just different seasonings.
Unless it was cross contaminated with bread crumbs or meat juices or something like that, I would think it would still be good.
Take a look at it. do the sniff test.
Sauces like that have vinegar, salt, sugar and other things in them and ALL those items are preservatives.
Can't see it spoiling at all.|||I tend to have BBQ sauce forever too. I use it and have never had a problem. I pour what I am going to use in a sauce pot, and bring it to just a boil and freshen it up with other ingredients like tomato sauce or ketchup, honey, maple syrup, beer, mustard, molasses, onion powder, something..lol|||Commercial BBQ sauce has a lot of vinegar, sugar and preservatives. It might be OK, just taste it. It might not be super fresh, good for dumping over a pork roast in a slow cooker, cover with sliced onion and slow cook.|||Months possibly years.
I moved into this place about 12 months ago and had to buy all of those kinds of things and lately I have been through all of those things and 'None' have gone off.
My parents bought a place on a marina and I'd like to get them a grill as a house warming gift. Only thing is that I know stainless steel (and esp iron) rust really fast. Is there any kind of BBQ that can withstand the salty air?? Thanks!|||Stainless is going to be your best bet. I'd get them a grill cover when you buy the grill. You might suggest the hose the grill off with fresh water weekly or monthly to minimize the salt damage. The other thing you can do is buy a "Big Green Egg". They have metal parts but they're mostly ceramic. Those who have them swear by them, but they're charcoal and not gas. They're expensive, though.|||Get one that floats!
After coming home from vacation, I was quite surprised and not at all happy to find a wasp nest being built inside in my BBQ. Yup, lid closed and everything, they still found a way to start one under the "warming rack."
I had to use nest killing chemicals to take care of the problem, but now I have a BBQ with poison all over it. I tried to close it and let the stuff burn off - BIG mistake. What I got were noxious fumes in a rather unnatural color.
So I guess I am going to have to scrub the living daylights out of this and replace the lava rocks. Does anyone have any suggestions to help make sure I make it clean enough to cook on again?|||Of course replace the lava rocks, then remove the grill, place it in a large plastic garbage bag, pour in about a pint of ammonia, tie the bag closed and leave it for a day. The next day remove grill from bag, hose it off and you are ready to go.|||you should have just started it up, put the grill parts and any removable parts in a soap bath in the tub let soak while scrubbing the bottom part, or maybe put dish soap with water in a spray bottle to clean the bottom of barbeque repeat then use plain water to rinse avoiding propane areas|||Your first mistake was spraying the nest with chemicals. You should have just closed the lid and ignited the flame. It would have "cooked" the nest and probably disintegrated it. Anyway, replace the lava rock and scrub it out good. Should be OK.
Pork BBQ on a stick in the Philippines as sold by vendors is so delicious! What's the recipe of the marinade they brush over the pork while cooking? Your feedback is much appreciated! :) Thanks!|||Pork Barbeque Ingredients:
1 kg. pork
20 bamboo skewers
1 cup soy sauce
1 head garlic, minced
1 onion, finely chopped
1/4 cup of calamansi juice or lemon juice
1/2 cup of 7up, sprite or beer (optional)
1 teaspoon ground black pepper
3 tablespoons of brown or white sugar
1/2 cup of banana or tomato catsup
Barbeque Cooking Instructions:
Cut pork meat into thin and long slices - 1/4 inches thick and less than 2 inches wide.
In a mixing bowl, marinate the cut pork with the soy sauce, minced garlic, chopped onions, calamansi juice, ground pepper, sugar, banana catsup and the soda or beer (this tenderizes and adds flavour to the pork barbeque)
Mix well and keep in the refrigerator for at least 30 minutes (turning occasionally).
Prepare the bamboo skewers by removing splinters and soaking in water to reduce burning during barbeque.
String the pork on the skewers.
Over live charcoals, barbeque the pork on skewers until each barbeque is cooked - turning every few minutes on each side and basting the leftover marinate on the barbeque.|||Oh my Gosh, you too? I love those BBQ sticks. I've been trying to get the recipe for years. I used to get them for 1 peso each and I could eat 4 of them. Makes my mouth water just thinking about it. Try this recepie out. Remember to marinate the meat for one to two days - makes it taste better. Enjoy!
Pork BBQ stick
1 kg. pork meat, cut into serving pieces (with lots of fat- hmm)
4 cloves garlic pounded
2 tbsp. soy sauce
1/4 cup brown sugar
1/4 cup vinegar
1/4 cup 7-up
1 tbsp. calamansi juice
1/4 cup banana catsup
salt, pepper
I would like to make a batch of bbq sauce that has a long shelf life and that does not have to be Refrigerated. Can anyone help??|||Make sure you do NOT include any ingredients that need refridgeration. So no tomato, no yellow mustard, fruit juices, etc. I mix honey with a strong balsamic vinegar for a base, and then add finely chopped dried hot peppers and chilis, plus salt, garlic powder, and ginger to taste.|||No refrigeration? I'm thinking you might have to can whatever you end up making then, and canning is an art I never learned. Unless the main ingredient in your BBQ sauce is something that doesn't need a cold temperature in order to keep it fresh, such as paint.|||nope i don't have anthing like that|||wow with no refrigiration?? pal you will have a hard time finding that.. I have some pretty good sauce recipes but they all need to be refrigirated so that they can keep fresh for 2-3 weeks and even up a month.. good luck with that... :o)|||I'm not familiar with barbecue sauce, but perhaps you will find something at www.foodtv.com|||Any thing you make like this will have to be refrigerated after use. Items found in the grocery store technically do not because alot of preservatives are added into them just for that purpose. The only way you can make it and not refrigerate it is by making it then canning it like in the old days. After the canning process it can be stored on the shelf in a pantry.
I just bought a new bbq so i put my old tank on it and everything was fine. It would heat up fast, keep a good flame and keep all four burners on without a problem. However the tank ran out so we bought a new one, hooked it up and now only one burner will work at full flame, and as soon as you put another burner on the flame cuts to half, and the other two burners wont turn on at all. Why is this happening and what can i do to fix it?|||I had the exact same thing happen to me. It was winter time though. All i did was heat up the tank and solved the problem. This may or may not help you. It happened to me 5 times before i figured out the propane was to cold.|||Some of the newer propane pressure regulators have a built in safety system preventing gas leaks if say, the hose got too hot and melted or it was cut by accident. This system can be reset by turning the tank off , closing all burner valves , diconect the tank and then re-connect the tank(also make sure that you use a wrench if you are using the P.O.L. connection,thats the left hand threads inside the valve) Turn on the tank slowly....... too fast and it closes down the flow reacting as if the hose was cut etc...open valve completely, also look for kinks in that hose???? do a soapy water test on the tank valve and connection, they always say that so I should too. Safety first... try lighting again good luck...|||Try replacing the propane tank with a new one.
The grill in which the meat sits on inside the bbq is rusted from being out in the cold and rain.|||heat it up with a good flame & when hot, brush with a wire brush. Allow the flame ton continue burning for a few minutes after brushing. The flame will sufficiently sanitize the grill.|||Please replace it with new grill do not take risk it may be harmfully, it can not be cleaned 100% still some rust may retain, so Go in for New one.|||I think you should get one of those brushes that is metal i guess
All the BBQ sauces i have tried all taste too smokey and dark; nothing really like subways. I just would like one similar to Subways. Thanks in advance!|||I chaned both recipes to 12 servings for you. If you want, you can change it to as many as you want...
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Try this maybe you'll like it ...
Sweet and Tangy BBQ Sauce
Rated: 5 out of 5 by 19 members
Yields: 12 servings
"This sauce gets its sweetness from apple juice, honey, brown sugar, and molasses, and its tang from vinegar, ketchup, and spices."
INGREDIENTS:
1 tablespoon butter
1/2 small onion, minced
1 cup ketchup
1/4 cup cider vinegar
2 tablespoons water
2 tablespoons apple juice
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
1 tablespoon molasses
1 tablespoon honey
1 teaspoon dry mustard powder
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cayenne pepper
DIRECTIONS:
1. Melt the butter in saucepan over medium heat. Stir in the onion, and cook until tender. Mix in ketchup, cider vinegar, water, apple juice, Worcestershire sauce, brown sugar, molasses, honey, mustard powder, chili powder, garlic powder, and cayenne pepper. Bring to a boil. Reduce heat to low, and simmer 30 minutes, stirring occasionally.
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>鈥?br>
This is another high rated recipe...
Big Al's K.C. Bar-B-Q Sauce
Rated: 5 out of 5 by 174 members
Yields: 12 servings
"This is a Kansas City-style sauce that I make in my restaurant. It is sweet and smoky with a little bite."
INGREDIENTS:
1/2 cup ketchup
1/2 cup tomato sauce
1/4 cup and 1 tablespoon brown sugar
1/4 cup and 1 tablespoon red wine vinegar
2 tablespoons unsulfured molasses
1 teaspoon hickory-flavored liquid smoke
1-1/2 teaspoons butter
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon chili powder
1/4 teaspoon paprika
1/8 teaspoon celery seed
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
DIRECTIONS:
1. In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.
2. Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking.|||I would just ask them. Some people will actually give it to you. That's how I scored the recipe for Chili's Presidente Margaritas a few years ago.|||This is the best there is. Small batches keeps it consistant.
http://www.demonpigbbq.com/bbqcombo.html
The propane burners on my BBQ are clogged. I've tried turning the heat up to burn off the buildup but this has not helped. Would appreciate any advise.|||If the burner holes are clogged with rust you will have to use rust remover. Oven cleaner will take grease and soot off, but what ever you use remove the burners first so they can be rinsed and dried by turning them on their side. Otherwise the rinse water and chemical may not drain out of them. Plus you take the chance of washing gunk down into the main burner orifice.|||Try oven cleaner! You could use dawn dish washing liquid and an old toothbrush also.|||You should ask Hank Hill.|||i power wash the bbq
..im planning a bbq and would like a nice stick marinade for pork chops, dont want anything overly spice and complicated.|||melt some real butter in the micowave (15 secs-stir) and warm honey and fresh dill to taste. Brush on completely covering chops and let marinate for min. 30 minutes b4 grill.
if you wanna be all fancy-schmancy you could slice them open and put dill and honey inside.
CAUTION: the butter will burn so grill no higher than med heat at first
grill slow|||SOUVLAKIA
2 1/2 lbs. pork tenderloin, cut into 1 1/2 inch cubes
1 c. red wine
Juice of 2 lemons
2 tbsp. dried oregano leaves, crushed
1 tsp. dried thyme leaves, crushed
1 tsp. salt
1 tsp. pepper
1 Bermuda onion
1 lg. green pepper
12 tomato wedges
1 lemon
1. Place meat cubes in baking dish, 13 1/2 x 9 x 2 inches. Mix wine, juice of 2 lemons, oregano leaves, thyme leaves, salt, pepper and monosodium glutamate; pour over meat in baking dish. Cover and refrigerate at least 12 hours.
2. About 2 hours before cooking, cut green pepper and remaining onion into 1 1/2 inch pieces. Alternate green pepper pieces, onion pieces, tomatoes and meat cubes on skewers. Place shish kabobs in marinade and refrigerate until cooking time (no longer than 6 hours), turning occasionally.
3. Broil shish kabobs 6 inches from heat about 20 minutes, turning several times. Squeeze the juice of the lemon over shish kabobs just before removing from broiler.
Shish kabobs can be grilled 5 or 6 inches from medium coals about 45 minutes, turning often.
Serve with Tzatziki Sauce
Tzatziki Sauce Recipe
The sauce is served chilled or at room temperature. Do use fresh mint or dill. Plan ahead to drain the yogurt overnight.
INGREDIENTS:
1 container (16 ounces) plain lowfat yogurt
1/2 English (seedless) cucumber, not peeled, seeded and finely chopped plus a few thin slices
1/1-2 teaspoons salt
1 to 2 garlic cloves, chopped
1 Tablespoon chopped fresh mint or dill plus additional sprigs
1 Tablespoon extra virgin olive oil
1/2 teaspoon red wine vinegar
1/4 teaspoon ground black pepper
PREPARATION:
Spoon yogurt into sieve lined with cheesecloth or coffee filter set over bowl; cover and refrigerate overnight. Transfer drained yogurt to medium bowl and discard liquid.
Meanwhile, in colander set over bowl, toss chopped cucumber with 1 teaspoon salt.
Let drain at least 1 hour at room temperature, or cover and refrigerate up to 8 hours. In batches, wrap chopped cucumber in kitchen towel and squeeze to remove as much liquid as possible. Pat dry with paper towels, then add to bowl with yogurt.
With flat side of chef's knife, mash garlic to a paste with remaining 1/2 teaspoon salt. Add garlic, chopped mint or dill, oil, wine vinegar, and pepper to yogurt and stir to combine. Cover and refrigerate at least 2 or up to 4 hours. Serve tzatziki sauce chilled or at room temperature, topped with cucumber slices and mint sprigs.
Your guests will be asking for the recipes!|||I would suggest you buy a tub of greek style yoghurt, about 350ml. Smash up two cloves of garlic in a mortar and pestle then add two whole red chillies seeds and all and smash all together. Add to the yogurt with the juice of half a lemon and you have a delicious marinade made in two minutes. Cover the chops with this and leave over night.|||250ml oil
1teaspoon of paprika,
3 cloves of garlic
1/2 teapoon of cumin
Whizz in blender and pour over chops, better if left overnight.|||I like Lawry's bottled marinades the best: Baja Chipolte is my favorite, but Mesquite and Hickory are also very good. And A-1 Texas Mesquite Marinade is also another of my favorites......|||reggae reggae source, put some music in your food, think you can get it at asda, tesco ect. My favorite.|||Brush with honey and mustard!!!|||Pork is not food!
Some friends are throwing me a BBQ at the Lake in a few weeks. We'll be playing vollyball but not swimming. I want my hair to look cute, like I showed effort. I don't mind throwing it in a ponytail later when we get ready to play. My hair is dark brown and about 4 or so inches past my shoulders. I'm up for any suggestions.|||ok. ya u got the right idea. ponytail later. this is a party thrown 4 u!!!!
so i would suggest somthing like this.
pull about the amount you would do for a bump and braid it down the middle ( kind of a braid bump) then the rest of your hair curl and pull up in a spiral bun. ( leave some bangs down or 2 strand of hair on both sides of your face)|||BALD B-B-B-BALDY BALD!|||side pony tails and braids are starting to become in, that would look cute, or like a messy bun that just "happens" to look perfect with the perfect side bangs of course.|||Start with the ponytail definitely. Even if stray hairs fall out as you play and enjoy your day, it will still be cute.|||curls with a cute clip on the side|||men like women with long hair so let it be free you know let get into your face we also like it when women brush there hair over there face its sexy.
I want to clean my grill today and I don't want to drive to town to find a commercial cleaner. I always try to scrape off the residue each time I BBQ, but it never seems to come clean. My grill grates are porcelain. Is it okay to use an oven cleaner?|||it seems to me that the grill cleans easiest when hot. I usually clean it before each use since we wait to heat it prior to cooking. I then take a wire brush to it, right on the bar-bee, and all that falls from it burns up. If you wish, you can lean it up and brush the underside too.
Oven cleaner will not hurt it...just don't spray it on the burner itself.|||rent a pressure washer
Hi
Having a bbq today and people are coming round for about 3pm. i would like to get the bbq ready to start cooking at 4pm. when is the best time to get the charcoal bricks and firelighters on?
I'm using Home Grown Charcoal - not grown by me, its what it says on the bag! ;-) and standard white firelighter brick thingys.|||should be around 15' to 30' before cooking.
good luck with the bbq|||Get it going now|||put all the charcoal on the fire about three hours before you need it. that way you will spare your guests the ordeal of eating crap food as the fire will be out .
send down to the chippy for some real food and your party will be a great success. this will also greatly reduce the chance of food poisoning.
or , if you must inflict your friends to this ordeal , pre-cook everything the night before , then simply use the BBQ to heat and flavour the food with the traditional f***ed up taste.
vast quantities of booze will help dull the memory ,thus ensuring at least some of your friends will still be speaking to you afterwards.
a few useful tips....... don't try to cook peas.....don't bend down and sniff the food ,at least if you want to keep your eyebrows.......if the fire is going out , just lob on a splash of petrol.claim afterwards it was a firework display.......be nice to the emergency services ,they are overpaid and underworked.( this is not a typo)
have fun!|||A good 20 Min's before otherwise if you start it on any later than this your sausages/burgers etc will be black and not cooked thoroughly enough.
Have a good BBQ : )|||30 minutes|||i would allow at least 40 Min's the coals need to be a hot ember so that you can cook on them when you have lit the Barbi the fumes and smoke need to be gone before your guests arrive its not nice to have them breathing in those fumes.|||I would make sure that I have all the meal planned and ready to go. Normally I let my grill great ready about 25 minutes before cooking time. Don't forget your veggies and desserts.|||The charcoal needs to be grey and lots of heat no flames it should take 20 30 Min's after lighting, fire lighters and small morning sticks are good much better than adding BBQ lighting fuel, buy some BBQ sauce and paint all your food with it it helps stop it burning,|||Homegrown I believe is the same as lump or natural coal (if you've looked at it and it's looks like charred sections of wood that are really light) Then they light, and turn into cooking coals a little faster than commercial coals. I would suggest 15 minutes from the time you stick the match, till you can grill it will be fine. You can stack and arrange them now. Have fun|||Saturate the coals with fluid at 3:15 and 3:20 ish, Light up at 3:30|||Most here are right 25 - 30 min
If you use a starter stack or chimney maybe 15 min
It is a tall metal tube|||20 min or so depending on the amount of charcoal you use|||fire it up @ 3:15 / unless your having fish then you need to fire it up around 2:50|||One hour.
I am throwing a BBQ for a diverse bunch of friends and family. This will be the first time some of them have met and I want a really cute poem or story as the invite, something creative and I don't have that gene. Please help! Thanks!|||I like the site www.verseit.com they have cute little wordings for just about every occaision.|||on the internet duh u stupid person|||Meeee ^_^
I think if its going to be a poem it should be one you made up, not one that has been copywrited.
Shoo Ill even help ya!|||you have the gene to write one, just think of something cute and fun to say!
and words that rhyme, althought they don't have too.
like kickin' and chicken, fun and sun, bbq and you too, etc.
you can do it! just keep it short and sweet, everyone will love it.|||"Hamburgers and hot dogs on a bun---come over and get you some"......best I could do..if your having them as food....|||We're having a BBQ just for you .
Come meet friends and family too.
We'll have good food and fun galore
When you arrive you'll find much more.
This was planned with love and wishes too,
That you will all be here, carry it through.
We'll make memories that will stay with us.
Of family and friends that mean so much.
So come on now , no excuses please.
I beg you on my bended knees.|||roses are red
violets are blue
hope ur hungry
cuz ur invited to a bbq
I am stopping by this awesome BBQ place on my way home to family to bring for dinner. I have about 2 hrs on the road to home. The food will be given to me ready to eat. Do I put it in a cooler with ice? Do I put in a cooler with heat pack? And yes.. The BBQ is worth it!|||I do this with pork shoulder: wrap it in aluminum foil (several layers are best), wrap it in several layers of towels, put it in a small cooler. If the ribs are hot when you wrap them, they should stay hot for at least two hours.|||Yes that will work.
Keep it hot or keep it cold.
So long as you are going to consume it you have a 4 hour food safety 'window'. So long as the food is already hot.
If you cool it and reheat it you can only leave it 2 hours (warm). Butshoe will have to cool it down quickly then reheat it to 60*C
Leave it hot!
Keep the temperature above 60*C and you will be fine!
If it goes cold, just nuke it again!|||Wrap it in tin foil and keep it in a heat retaining pan, preferably metal. This will help keep it hot.
Thursday, February 9, 2012
I'm planning on cooking in about 6 hours. Can I marinade the chicken in the BBQ sauce now? It's still frozen. Would that be an issue? Should I add anything extra or can you give me any tips?|||microwave the chicken to thaw, then put in a ziploc bag (or a seal a meal bag)with bbq marinade|||thaw the chicken first otherwise the marinade won't work.|||defrost in microwave according to weight. I wouldn't marinate with BBQ sauce unless you water it down because it will burn on the grill. I would suggest making your own marinade with the following ingredients: beer, mustard, salt, pepper, garlic powder, olive oil (or whatever you have) and a little cayenne if you like heat. Basically you need 3 elimates to marinate. 1. Something acidic to tenderize (beer, lemon, lime, wine, vinegar) 2. Seasoning for flavor (herbs, spices) 3. A fat (oil) which produces moisture and helps distribute the seasoning for flavor throughout the meat. BBQ sauce should be brushed on just before the meat is done to again, avoid burning. I hope this helps :)
We have an idea for the greatest bbq in town, city of Long Beach, CA there are no others in our city. We have a cook, no workers, no capital, just a desire to feed the town. The other joint was so bad it closed, the other in a near city is just as bad. Do cities fund grants for small restaurants? Or what other sources are there for this type of new start up?|||I live in Long beach and I agree with your assessment that there is no good BBQ in this city. Lucille's is laughably bad.
Below is the City of Long Beach website and what you need to know to start a business there.
On Redondo in between 4th and 7th there is a walk-up BBQ restaurant that is going to be opening in an old walk-up restaurant space. If they are friendly maybe you could talk to them and see how they got started and if they have any advice.
Good luck!|||congratulations on your desire to start something you feel your area needs. if you are looking to start a business but have little money to work with, it might be good to look into different type of loan programs. your local bank of america work closely with Small Business Association. They can work something with you in regards to an SBA Loan. This loan helps small business start up. It's a great way if you feel strongly about your product. Also see your local chamber of commerce, they are always excited about a potential new business coming up.
I've been wrecking my brain about what to wear to a celebrity bbq next saturday. My male friend invited me and he just said for me to look nice, but I don't want to over do it, nor do I want to be the laugh of the crowd. I'm 32yrs old, yet I do look a bit younger. Can some one help me?|||Sundress?
That's usually the ultimate, provided you can keep it from being destroyed.|||Thank you everyone for your help. Now I feel more comfortable on what to wear. once again thank u Report Abuse
|||----i love love love this dress!
http://s1.hubimg.com/u/2942036_f520.jpg
-----it can be made very stylish with a sun hat like this
http://www.sunprotectionhats.com/images/鈥?/a>
-----and maybe cute wedges or sandels like this
http://wedgeshoesonline.com/wp-content/u鈥?/a>
http://www.goodhousekeeping.com/cm/goodh鈥?/a>|||Perhaps you could wear a cocktail dress.|||this http://www.aeropostale.com/product/index鈥?/a> or thiss http://www.aeropostale.com/product/index鈥?/a>
I need to make a new playlist for the BBQ restaurant I work at. I dont want any hardcore country stuff, I'm looking for names/songs along the lines of something like Dave Matthews (ish). What artists or songs could you see yourself listening to at a BBQ restaurant?|||Garth Brooks (Thunder Rolls, Friends In Low Places, Wrapped Up In You, Rodeo)
Patsy Cline (Walkin After Midnight, Crazy)
Johnny Cash (I Walk The Line, Ring of Fire)|||鈾櫔I'm a redneck woman I ain't no higclass broad....|||I'm thinking blues music.|||zz top|||the devil went down to georgia|||I can't be tamed
Miley Cyrus
Sexy ***** BY Akon|||Classic rock bands like Queen and the Beatles.|||counting to 100 - matt wertz
unwell - matchbox twenty
3 am - matchbox 20
her diamonds - rob thomas
you wanted more - tonic
every other time - LFO
upside down - jack johnson
never let you go - third eye blind
save tonight - eagle eye cherry|||Lyin' Eyes-The Eagles
Take It Easy-The Eagles
Just old mellow rock songs like that.|||Country stuff like:
Zac Brown Band- Chicken Fried
Rascal Flatts- Me and My Gang; Summer Nights
Kenny Chesney- Out Last Night
or Miley Cyrus stuff lke Party In the USA and Can't Be Tamed.
or 80s rock.
or ZZ Top's 'Tush'.
I need to know how to take a propane tank off a bbq. it is an old propane tank.|||turn off valve on top of tank clockwise tight use a rag its greasy. loosen propane connection clockwise a little bleeding off any excess gas note should stop making hissing noise in 1-3 seconds if not valve not shut off. make sure then remove gas line take out tank.|||If I remember correctly it has a left hand thread. So turn it clockwise to remove.|||turn the knob to the off position- righty tighty
turn where the treaded hose connects to unthread it - lefty loosy...it might be on there pretty good.|||Turn off the valve and turn the hose fitting right to unscrew it. it should be a 7/8 or 15/16 wrench.|||Close the valve on the tank then unscrew the pressure regulator from the tank.
I'm making dinner tonight for a family of 5, I have 18 peace's of chicken, instiant mashed potatoes but no gravy b/c i have no mix and money to buy one, And cut green beans. I was wondering how long does it take to bake bbq chicken? and what temp should i set the oven? Any idea's to make it taste better?|||Oven BBQ Chicken
http://www.cherskitchen.com/recipes/poul鈥?/a>|||I am guessing you have bone-in chicken with the skin so at 350-375 degrees it is going to take 45 minutes to 1 hour to cook the chicken. It may take longer than that depending on your oven so check to make sure the chicken's juices run clear and the meat is cooked all the way through especially on the dark meat. Since you have so much chicken you may want to divide it between two pans so the chicken doesn't get crowded in the pan. If the chicken is crowded in the pan it might not cook properly and will take longer to cook. To make the chicken taste better you can soak it in a brine or a marinade for a few hours. To make a brine take salt and mix it into water until dissolved. Soak your chicken in it (or the marinade) for a few hours. I would add in milk, butter or sour cream in the mashed potatoes since you don't have gravy. Or you can make a pan sauce from the drippings from the chicken once it's cooked.|||You can make gravy from the pan dripping of the chicken.
Place your chicken in the pan and Spray it lightly with oil or Pam then sprinkle it all over with garlic powder, onion powder basil, salt and pepper. Bake it at 350 degrees F for about 45 minutes or until you reach an internal temperature of 170 degrees. If you don't have a meat thermometer you should get one but you can check to make sure all the juices are running clear - no signs of blood..
For the gravy - take the pan drippings and pour them into a skillet fill a coffe cup half full with water. Add 1 tablespoon of flour and stir until all lumps are gone. Turn heat on low and when the dripping start to sizzle slowly add the flour & water stirring constantly. It will thicken after a few minutes. You can add another half cup of water or cream if you wish then add salt and pepper to taste.
Enjoy!
Where can I find the really huge skewers used at Brazilian steakhouses? The brazilian BBQ (churrascaria) uses a number of different style spits/skewers (espetus?) that range from double tonged forks to long spits. Where can one find these on the Internet?|||I found these for sell on ebay for $18.00
http://cgi.ebay.com/LARGE-STAINLESS-BRAZ鈥?/a>
Good Luck
I came up with a BBQ recipe this weekend and made it for the first time and all of my friends are going crazy over it. They are telling me that I have to mass produce it and sell it. How do I do that?|||Write a business plan
Look up resources of how to market products through you library, the Small Business Association and use the Internet to research.
Start planning how you will be manufacturing this? Will you be able to meet the FDA standards in your kitchen? Is this a product that you may want to sell over the Internet? How can you guarantee safety and health standards against contamination?
There are many cities that have retired business people in associations that give advice and help others start businesses.
Give me the recipe. Just kidding. Good luck!
I have an addiction to bbq food and love the smell of hardwood smoke. I want to be served plate after plate of delecious food. Help me find the way to bliss. I am in the MA/RI area. Thank you.|||Sorry TX2step, there is a real classification fo BBQ Judge.
Right here.
I am a certified BBQ Judge and the Kansas City BBQ Society is the only official class.
http://www.kcbs.us/
Click here for classes in your area. I would also suggest you attend some KCBS Santioned BBQ Contests to see real BBQ and how it is prepared.
Contact me on the side if you want more detailed info.|||Become well-known for your EXPERTISE in culinary skills and ingredients. Lots of people would love to get paid to eat, but not many people have the knowledge to ascertain the individual ingredients used, and critique the methods used....
Having a BBQ with some friends, not sure what to make with the chicken.|||Hello:
Here are some side dishes that are really good to serve with barbecued chicken:
Potato Salad
Macaroni Salad
Coleslaw
Baked Beans
Corn on the Cob
Cornbread
Mashed Potatoes
French Fries
Baked Potatoes|||mashed potatoes and cornbread!|||microwavable andeasy to clean|||Mac and cheese and corn on the cob!!!|||rice and potato salad|||corn on the cob baked potato's brown rice salad|||Potato salad or cole slaw and a vegetable medley.|||refried beans,corn on the cob,potatoe wedges,coleslaw|||Rosemary roasted potatoes(low maintenance, season and place in the oven), roasted vegetables, green salad, orzo salad(pasta, rice like with salami, sundried tomatoes, black olives) or panzanella salad(fresh tomatoes(grape, roma), large croutons, salad greens, parmesan freshly grated, salami(if you like) herbs and sea salt and freshly ground black pepper. Traditional, potato salad, baked beans(add a little liquid smoke to give it some flavor, saute a small onion and 1/2 green pepper finely chopped and a little brown sugar and spicy mustard.) Green salad, green beans.|||French Fries, Coleslaw, Cornbread|||corn, cornbread, mashed potatoes, potatoe packets ( potatoes cut in pieces, placed in aluminum foil, sprayed with nonstick spray, seasoned, and baked or grilled)|||Potato or Macaroni Salad
Slice Potatoes, put some oil on them, and garlic and spices, and buy a cake pan or just use tinfoil and put them on the bbq
Do the same thing as above but with mushrooms. Use butter instead of oil and they will be the best mushrooms you have EVER eaten!|||Potato salad made with red potatoes and leave the skins on the potatoes until after they're cooked. Don't dice the potatoes very small when you cook them, maybe only in half or even cook whole if they're small.
Nice chilled macaroni or pasta salad.
Baked beans and put them right next to the potato salad. The spicey beans and cool salad make a great combo ( I usually hate my food to touch but this is a noteable exception.
Corn fresh from the garden
light fluffy biscuits that melt in your mouth with homemade blackberry preserves. When do we eat?!!!!|||Do Foil bags. Take some aluminum foils and tear off about a 12-18 in sheet and fold it in half and fold in the sides to make a bag. Now and some California style frozen veggie and some steak fries, Salt & pepper and put a tbl spoon of butter inside, fold the top to seal and place on the grill with your chicken, don't poke any hole in them. You want the steam and the grilling action to cook your vedgies. Now Make some sangria. use Cranberry juice mixed with lemon aid and chunk up some lemons and oranges and add them to the pitcher, or what ever fruit you have on hand, grape, strawberry, blue berry bannanas, what ever use peeling and all and let them float aroung in the juice.|||not necessarily all of these but: cole slaw, baked beans, corn on the cob, green beans, potato salad or mac salad.......seems to be a tradition in the south anyway. Bon apetit!!|||Easy Lemon-Pepper Barbecue Chicken
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D.SchmidtThis Thai Barbecue Peppered Chicken recipe is juicy and extremely delicious, plus very easy to make. The simple lemon and black pepper marinade marry beautifully with grilled chicken, leaving the flesh succulent and tender. Make the marinade in less than 10 minutes, toss with the chicken, then barbecue - or bake in the oven. Serve this barbecue chicken any way you like - with rice or potatoes, over salad, or even Western-style: sandwiched between a bun. It's delicious any way you grill it, and makes barbecuing chicken easy as a summer breeze!
enjoy this delicious meal
laurah_42@yahoo.com|||roasted corn on the cob|||There are several that go well with BBQ chicken.Baked beans,chili beans,cole slaw,potato salad,pasta salad,corn on the cob,watermelon,fruit salad,and a green salad.Just think what will be the easiest to prepare.Also if outdoors,will mayo go bad if used?Dishes with mayo need to be chilled.Hope this helps...|||Potato salad and a green vegetable|||Cold salads such as potato or macaroni, baked beans, deviled eggs, corn on the cob, or you an go light and have a melon salad or a relish tray.
I want to cook me and my dad a tasty rich flavor BBQ Drumsticks.|||add ginger garlic, honey, a dash of soy sauce and some garlic chilli sauce... let them marinate for a couple of hours and grill them...|||Are you trying to make a homemade barbecue sauce? And do you mean a bold (as opposed to sweet) bbq sauce?
-Edited-Yes you could add those ingredient, however, I would not add the basil or Italian dressing. If you are unsure, maybe the recipe below will help you out. It's a light and spicy, citrus-based sauce, it's the perfect compliment chicken legs.
Whatever you do, I am sure it will turn out great!
FLORIDA-STYLE BARBECUE SAUCE
1/2 cup original-style barbecue sauce
1 cup orange juice
1/4 cup lime juice
3 cloves garlic, chopped
1/2 onion, chopped
2 tablespoons olive oil
1 tablespoon cumin
1 small jalapeno, seeded, deveined and chopped (optional)
1/2 cup chopped cilantro
2 teaspoon dried oregano
2 tablespoons honey
2 tablespoons chopped mint (optional)
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Place all ingredients in a food processor and process 30 seconds. Pour into medium saucepan and warm over medium-high heat to meld the flavors together, about 5 minutes.|||I add a little steak sauce (2 tablespoons) garlic powder, onion powder, a few shakes of Tabasco and pepper. Very tasty. If you don't care for steak sauce you could add some honey for a sweeter sauce.
Would 1000 degrees C be achievable? If not is there a way to adapt a bbq to achieve that temperature? At that temperature how much propane would be needed per hour?|||1000 degrees? what are trying to incinerate that you need that high a temperature?
You can get that kind of heat with a forge. It is pretty unlikely that you'll get a traditional BBQ of any kind, charcoal, natural gas or LPG to turn those kind of temps. They aren't made to withstand that kind of heat.|||At 1000C, your BBQ would melt into a pile of very hot slop. Maximum temp is determined by the fuel you burn.|||1,832 F......you trying to cook the entire herd of cattle at the same time?
I have some great salmon steaks. And I have been soaking some cedar planks in water for a couple of hours. I want to cook the salmon on my charcoal BBQ this afternoon.
Can anyone give me any extra tips on doing this? Do I need to cover the wooden planks with tin foil, or just place the soaked wood on the grill and put the fish on them?
Any advice would be helpfull.
Thanks.|||Heres a nice recipe.
http://allrecipes.com/Recipe/Canadian-Ce鈥?/a>
or this one.
http://www.foodnetwork.com/food/recipes/鈥?/a>|||Just place the fish skin side on the plank. And what shall I bring ?|||If your grill has a cover, use it. This will give more of a smokey flavor. Works great with Tilapia too!
I have some great salmon steaks. And I have been soaking some cedar planks in water for a couple of hours. I want to cook the salmon on my charcoal BBQ this afternoon.
Can anyone give me any extra tips on doing this? Do I need to cover the wooden planks with tin foil, or just place the soaked wood on the grill and put the fish on them?
Any advice would be helpfull.
Thanks.|||Heres a nice recipe.
http://allrecipes.com/Recipe/Canadian-Ce鈥?/a>
or this one.
http://www.foodnetwork.com/food/recipes/鈥?/a>|||Just place the fish skin side on the plank. And what shall I bring ?|||If your grill has a cover, use it. This will give more of a smokey flavor. Works great with Tilapia too!
I am having a bbq with 30 people and I don't want to be stuck cooking at the grill. I need to know how I can grill the chicken and serve two hours later without the meating becoming cold and dry.|||easier if you put the chicken in the oven to cook for say 40 mins. before your guests arrive. Do this an hour before they are all ready to eat. Then keep it warm in the oven (on low heat) I do this all the time.|||Have you tried crockpots...
Link below...|||I say grill it, if that's the flavor you want ahead of time...like one day. Then put it all in one of those big foil casserole (disposable things) pans and cover it with a little extra bbq sauce and aluminum foil. Refrigerate and then heat up the foil pan on the grill or in the over before the par-tay. Have fun!|||cook it over actual fire first for the smell and flavor - then put them in the oven and cover to keep warm. You can serve them as is, or add onto the fire again to make the skin crispy.|||Smoke 'em. Same as grilling but without the stress, because your using indirect heat, so no flare-ups or direct fires to babysit. Just make sure your coals are burning bright, and pitch in a new piece or two every now and then to keep things going. Remember, Smoking takes twice as long as grilling, so start early and relax.|||i precook the chicken in the oven 350 for 1 hour. when your guests arrive have the coals ready and put the chicken on the grill to warm and get the taste of the grill. reheat your hot side dishes, and put the cold side dishes out and enjoy your guests and the bbq.
I used four extra thick chops and almost a whole bottle of bbq sauce and some apple juice, cooked on low for about eight hours in an oval crock pot and they came out REALLY dry. Should I cook them for less time? Thanks! Oh and I live in Arizona, so the weather is pretty hot here!|||Add about 2 inches of water before the bottle of bbq. 8 hours may also have been a bit too long make sure you cook on low when leaving it for that long.|||Let me think. ... How's about trying 2 extra thick pork chops and more water. To be precise, the amount of water that would be displaced by the 2 pork chops that would have been cook with the other 2 pork chops. Also,... try chosing pork chops with more "marbling" (the fat between the muscles), so that you would be cooking with a greater ratio of Fat to Muscles proportionality. Adding 1 Tablespoons of Vinegar would make it softer, though more sour. So if you add 1 Tablespoons of Apple Cider Vinegar, also add 1 Tablespoons of Sugar. - Good luck !|||this may be the culprit, maybe you lifted up the lid too much, just let it sit there, and do not lift the lid, it lets all the moisture out that was accumilating, and it has to start over, eventually drying it out|||Brine the chops in salt and water for at least 3 or 4 hours or overnight, then prepare for the crock.|||Next time you should either cook them for less time, or add water instead of apple juice. Either way, they shouldn't come out so dry...
Im trying to loose weight and i need good recipes that wont hurt my diet for a family BBQ. Calorie and Fat info on the recipes would be great.|||Hey, take a look at this: "Dlife.com" has what looks to be a good recipe for free. It's a low-calorie BBQ sauce recipe. I believe it's geared toward diabetics (and sugar-free, I suppose). But it looks really good. It does have full nutritional info (calories, fat, etc). Also, for grilling meat, chicken will have less fat than beef, of course.|||yeah, don't have one.
Long story short a guest at my hotel leaned a large plastic picnic table against the closed BBQ Grill and It melted alot. I need to try to get it off quickly. I heard about using baking soda and water on pans but I don't think I can swing that. Any ideas?|||I would use a propane torch like plumbers use to heat up the plastic. At some point it should peel right off.|||Ice it until you get its temperature below 40 degrees Fahrenheit and give it one solid strike with a hammer. The bulk of it will shatter away, leaving only a few fragments to scrape off.|||buy a new one
I make my own bbq sauce, but what could you use to make it a darker color.|||warshestershire sauce .i know that's not how u spell it but i was trying to help.|||food coloring/ blood|||fecal matter|||hmmm... i dont know what you put in yours, but maybe some brown sugar, or worchestershire sauce, or mix red and green food colors, that makes brown. dark karo syryp, powdered au jus sauce.|||molasses then maybe some cider vinegar to cut the sweetness !|||Molasses will make it darker too, also will add a little sweetness.|||molasses or dark brown sugar.|||Dark Molasses-just a little bit.|||food coloring, but why does the color of the sauce matter?|||Kitchen bouquet. Soy Sauce would do but it would make it salty. Most BBQ sauce get their color in part with caramel color.|||Molasses or honey!|||dark brown sugar|||Molasses
brown gravy mix|||Add a tablespoon of dry instant or 1 cup of prepared coffee to your bbq sauce to darken and enrich the flavor.
It is for my boyfriend, it is our anniversary TODAY and i need to wrap the BBQ i got him. Help, i need ideas!|||Gift wrap a couple of nice steaks and let him "discover" them in the fridge. Include a note that makes it like a treasure hunt.
If he needs help with grilling times, introduce him to charcoalbob.com (a web site for grilling).
HAPPY ANNIVERSARY!|||Just put a big red ribbon and bow on it.|||DRAPE A LARGE TABLECLOTH OVER IT|||big garbage bad and a bow|||drape yourself over it
havefun
goodluck|||Drape steaks over it.|||Drape a table cloth over the grill & the big red bow over you. Let him decide which to open first.
Have fun!|||just give it to him or take it apart and let him assemble it|||Smiling here. Those are all really good answers, actually!
I once had a plastic pink flamingo to wrap. I opted to use colorful wrapping paper that I cut into strips, and tightly wrapped around the form of the bird. Then I put the bow on as a bow tie.
good luck
Mike
I have perfected my BBQ sauce and am ready to sell it. How do I begin?|||First you need to check with your local health department and see what their requirements are and then I would begin by going to fairs, Flea Markets and stuff where I could let people have a taste and sell it there. My next step would be to set up my own web site to sell it or see if I could sell it through either e-Bay and/or Craig's List.
WA|||Contact your State Health Department, Department of Agriculture for proper licensing first. You will probably need a co packer to produce it for you in a clean room FDA approved environment. You will need to have labels, and a nutritional info test done.
Original Juan in Kansas City, Ks is a great co packer. They have a whole packet and can help on a lot of the points. They make mine for me. Tell them I sent you. I get nothing for the referral, I just trust them and they have done me well. I do my own labels with another company outside them though.
Contact Jason here,
http://www.originaljuan.com/
Contact Jim here,
http://www.demonpigbbq.com/
Good Luck in a crowded market.|||contact your health department and find out about zoning laws in your area. If youre planning on starting from home and making your sauce at home, you need to see if your city allows you to do that kind of business in you home (a zoning laws tell you what is allowed and what's not allowed in your city or youre area in that city) then, if allowed, get the health department to inspect youre kitchen or wherever you will be making the sauce and have them ok it. I'd register a name for your business with the county recorders for a fee, then I'd make business cards and finally, contact the city or a farmers market and get yourself a permit to sell your product at that location. there might be waiting lists for the flea markets or farmers markets. Trust me I've been wanting to sell my baked goods but the the stupid zoning laws in my area wont allow a baked goods business starting from home. they only allow a home office business in my area. I hope this helps and I hope you have better luck than me.
GOOD LUCK!!!! p.s. I'd love to try your sauce!!! ha ha ha ha!!|||Call your local Small Business Development Center and make an appointment to meet with a small business counselor. If the center is to far, you can correspond by e-mail. They will direct you from start to finish. Small Business Development Centers are located in every state in US. Good luck!
i have a package of boneless skinless chicken breast in the freezer defrosting//about 2 pounds worth...and i have some BBQ sauce i recently bought, I want to bake them but not sure how...do i marinade it in the BBQ sauce...or just pour it over the chicken while baking..at the end? Any tips and advice would be great...also what temp and how long? thanks|||I would put the chicken in the pan and pour the sauce over it. Bake covered with foil at 350 for about an hour or so until its thoroughly cooked.|||Thaw the chicken in your sink- running or soaking in cold water. then put in a dish and season with salt/ pepper, or bbq sauce over top and cook until done/ brown. The sauce has to be cooked on it! Thats the trick.
I have recently built a brick bbq and the cement/sand between the brick has gone really dry and a very light grey colour - nothing like the colour of the cement between the bricks on my house. I think it may be because I have too much cement in the sand to cement ratio, which is approx 3:1 respectively. Can you help?|||It takes awhile for cement to cure completely but it really is hard to get colors to match especially if there is an age difference between the house and grill. Aged cement will always be a different shade than new cement. The sand used can affect the color as well as water and mortar mix. A concrete stain can be used to give a different color. There are stains for dry and stains for wet concrete so watch what you buy.|||probably the house builder added a colorant to the mortar, which makes it darker. You can actually stain the dry cement on your BBQ (with wood stain) or add a matte sealer, which will darken it some.
We are planning a get together tomorrow, nothing to do with the wedding, it's to mark a year passing since a mate died. A few of the people are adamant is should be a BBQ, I can see it turning into a farce and us getting chucked out. Also, I tend to agree that safety wise it's not the best plan but it's not up to me to make the rules. Is it legal?|||There are barbeques in our local parks all the time, I don't know how many are disposable, I think some are grill pans or even camping b-b-q sets, especially among the fishermen who are there overnight. But day visitors have them too. The problem is, not so much that they are illegal, as that is ignored anyway but they often start fires and especially at this time when there is still much nesting/baby animals, it is sad to see large areas of parkland/nature reserve destroyed by fire. It's not just the b-b-q as it wouldn't happen if people made sure that they have water and the fire is supervised but of course people drink rather a lot and lose concentration, so it is not long before there is a disaster.
My suggestion to anyone wanting to have a b-b-q, is that your garden is the safest place, or a beach where there isn't so much likelihood of starting a fire (I am not saying it is any more legal)
There maybe should be safe b-b-q areas, which people can use.
I am sorry about your friend and whatever you all chose to do, I hope you had a safe get together and were able to remember the good times with your mate.|||At most parks they are not allowed - as you say, due to safety reasons. There have been too many idiots who do not watch the bbq and also do not dispose of it safely. It's always the few idiots who ruin the fun for the rest of us! If you can't use the local park - and I'm pretty sure you will not be able too, can you get to an out of town beach or local common where it will probably be allowed.|||Yes, you can have a disposable BBQ in a public park. The problem may come when you light it, so don't light it.|||Check the byelaws listed at the entrance to the park. In most parks they are not allowed.|||Yes, Absolutely.....Try speaking to your local council they will be glad to help.|||Yes i think so|||I would check local laws if I was you to make sure!!!
Well, I bought a boatload of ribs, but the bbq date got pushed back beyond what the expiration date of the ribs are. Can I freeze them and still bbq them just the same? I know this is probably an obvious question, but I've never frozen ribs before only chicken and fish.|||It shouldn't be a problem to freeze them. You can freeze them in their current packaging, or you can wrap them first in plastic wrap and then in foil. I prefer to freeze meat this way as it seems to reduce freezer burn.|||Boil them for about an hour and marinate them in a freezable ziplock back. You can freeze them in their marinade for up to 3-5 months. Since they're already cooked, all you have to do is unfreeze them and put them on the grill (about 3-5 minutes each side). To unfreeze them, let them in the fridge for about 24 hours. You could also put the ziplock bags in cold water for 15 minutes (don't use hot water because the meat won'tb e as tender). Enjoy!!! :)|||You can either freeze as they are OR par cook and freeze or full cook and freeze.
Just get them out 24 hours before you use them.Just put them in the freezer.
It's my first time doing one of these and I don't want anything to go wrong, it looks pretty simple to do but just going to check. Having it on the beach.
What do I have to buy? Do I buy coal separate from the portable bbq grill? What food would be easily cooked on it? Do I just pour the coal in the grill light it and put the grill rack over it? Will using wooden sticks catch fire if I shish-kebab things?|||their is 2 kinds of BBQ out their that are portable 1 is charcoal and the other is gas. i myself prefer gas it is easier to use and safer in most cases. u just screw the bottle in the regulator hose and turn the gas knob and lite it with a grill lighter. then when your done cooking just turn it off let it cool down and pack it in the car And go. charcoal grills are messy u have to Wait for the Cole's to burn down and wight for it to cool before you can handel it then dump the ashes somewhere safe so you don,t accidentally start a fire. most public beaches prefer gas grills now as to what you can cook . steak hamburger hot dogs chicken sausages fish etc. etc. if you are going to do kabobs on the stick soak the sticks in water overnight then make them up when your ready to cook or use the metal skewers
so enjoy have fun and the more you bbq the better you get .|||ok you need metal sticks to do the shish kabobs - use match light from kingsford or you will need to use lighter fluid to start the charcol. Pork chops,hamburgers are great on the grill. Chicken can be done later after more practice if you have a rotisere attatchment
so i bought a 3 burner gas BBQ, it said on the intruction booklet that to use propane gas, however on the gas hose's it says propane/butane. we could'nt find and propane so we bought butane and also another conector so that the hose fit onto the butane gas.
So if they a big diffrence between the two gases ? and will my BBQ still work correctly ?
any infomation on this would be great, thanks.|||No that grill is not likely designed to burn butane. Butane is a lower pressure and is very oily when burned compared to propane.
That being said there is butane IN propane along with some other elements. Propane in Europe typically has a higher butane content than North America. You should not have needed any adapters or anything to connect the grill with a regular propane cylinder. Check with the people you purchased it from, or better yet the manufacturer to confirm, but I will bet it runs on propane.
The label on the hose is stating what the HOSE is rated or certified for. It is capable of being used for propane or butane. But in this case it is being used to feed a propane appliance.|||Thank you both for the answers, very appreciated (: Report Abuse
|||As far as I can find out, while there are a few small differences, you shouldn't really have a problem; Butane doesn't burn as hot, but that's about it. Enjoy your BBQ!
We bought an amazing new grill and are wondering to do with our old one other than throwing it out. The burner is shot and we can't find a replacement one but the rest of it is structurally sound I just want to know how to turn it into a charcoal grill or a bbq smoker...I had thought about lining the bottom with ceramic tiling, but I don't think that will supply proper air flow...any suggestions?|||just take the burner out and put the charcoal in. we have done this too.|||Just make sure about how the ashes fall out the bottom .....some are pretty open and may start a fire below if you aren't careful but I have done this before too. It is not perfect because its hard to make a flare up go out by closing the top because its designed to have plenty of air in the firebox. Regular Grill designed for charcoal has better air control.|||You can buy a universal charcoal grate anyplace that sells grills. Use that for the charcoal and you are in business
We have a really good bbq restraunt in town, and I love their sandwhiches, but they cost almost $4, for just one little sandwhich. :P|||You have to go to the store to find out. Hard to answer when you don't say what kind of meat. It could be chicken, beef or pork, or even lamb. The prices would vary.|||ummm....what kind of meat are you talking about??|||If it's pork shoulder, it can be as low as $0.99 per pound. However, you must bake it low and slow, (250F for 3 or 4 hours) shred it and make or buy a sauce. That's why the price is $4 per sammich.|||for quick BBQ put a pork roast in the slow cooker with enough water to cover it well and let it slow cook allday. When your ready to eat take it out and pull it apart, put it back in the slow cooker with your fav BBQ sauce and heat it back up and serve
I bought a Broil Mate 4554 BBQ several years ago and it was using natural gas... now I'm moving to an apartment that doesn't have an outdoor natural gas pipe... so the hose that usually goes into the natural gas needs to go into a propane tank, but I don't know where to find one... any ideas?|||You need to check with the manufacturer (Broil Mate) to see if you have a convertible model & if it is economical to convert that model.
Some are non-convertible. Others must have the orifices, regulator & BURNERS replaced to make a proper conversion.
Contact the Broil Mate customer service dept @
Email: info@omcbbq.com
North America Customer Service
1 800 265 2150|||First thing to do is you need to get a gas regulator with hose and a propane tank.THEN most of all find out first if you can get a Orpheus to convert from natural to propane from any propane dealer,which is easy to do and shouldn't cost to much.|||adam has the scoop,, i sure don't know what an orpheus is but you can get new jets (orifice) from any dealer of gas and propane products,,|||The conversion kit can be found at fireplace shops, maybe home depot.
I want to cook a whole chicken. I don't know how long it will take. I don't know what the temp I should get the bbq to first and then keep, etc. Do you have to baste?|||If you have a thermostat on the grill, set it at about 275 - 300 degrees. Rotate the chicken often - every 10 minutes or so.
Baste with BBQ sauce in the last 10 minutes of cooking.
Total cook time depends on chicken size, but generally, an hour.
Im in London,and looking for one of those bbq's made out of a 200ltr oil drum.Does anyone know of someone who sells or makes them?|||You can buy them from here:
http://www.barrel-barbecue.co.uk/
They are a bit pricey though!|||Be creative and make one. but don't use oil drum, you don't want to use a drum that had any petroleum products or hazardous materials in it. Make sure you know what was in that drum before you buy it......|||dont buy one,just go down to the south coast and one will be washed up from that ship,as long as the bacon dont turn you away from the beach>>>>>>>>>>>>|||at your local skip|||No, but go to a walkabout bar, and I am sure someone there will know!
I want the chicken to be easy to shred for bbq sandwiches|||Are you cooking them in water or sauce? It will probably take 3-4 hours, but start checking them after 2 hours. The longer you cook them, the more tender they will be.|||6 hours but on low|||not long on high. couple hrs. Best to slow cook all day or night.|||If they are boneless, it will be between 3 and 4 hours
If they are bone in 4 and 5. You can always check by stabbing the chicken with a knife, juice will run clear. *even with the bbq sauce*|||15 minutes per pound of chicken breasts|||4 hours if thawed
5 hours if frozen|||BBQ in a cpot.....
Bake or broil em on 350 for 30 mins
then add the sauce for another 15 mins|||it's about 4-5 hours on low and 10 on high.
ps i made the best briskets in my crookpot!|||till its done|||you've got to cook them real good
oh yeah|||6 hours on low and use a can of chicken broth, they will come out great!!!! due it all the time
My husband is a fan of Korean BBQ and he'd love to have a grill like this one at home. Can anyone tell me where we could buy it?|||If there is a Korean market or Asian market owned by Koreans, they should be able to get one for you if they don't already carry them. Korean cooking is popular in many places in the US and our market carries them.|||Here are a few links-hope it helps.
I'm looking for good bbq recipes, any good ones out there?|||Oh....this is a favorite...I should sell my recipe, but I've given it to all my friends and family so why shouldn't I give it out here???
For all the carb watchers out there (me included, substitute equal granulated for the sugar, buy sugar free syrup, buy the Heinz Carb Ketchup and you have youself a wonderful BBQ Sauce!!!)
BBQ Sauce
1 Quart Ketchup
1-1/2 Tbsp crushed red pepper
1 cup sugar
¾ cup Vinegar
¾ cup Water
¼ Small bottle worcheshire sauce
“to taste” Maple pancake syrup
1-1/2 Tbsp mustard
Heat until all sugar and syrup is melted together and everything looks blended well. This stores very very well!|||Believe it or not, the best I have found for Carolina style BBQ is a sauce sold at Food Lion called George's. Cook your pork roast, let cool and then shred the meat, put this sauce over it, reheat if necessary and serve !! Melts in your mouth.|||RED WINE BARBECUE SAUCE
2 teaspoons fresh Rosemary, minced
2 shallots, peeled and minced
1 tablespoon olive oil
3/4 cup red wine
2/3 cup tomato puree
2 tablespoons Worcestershire sauce
3 cloves garlic, minced
1/3 cup dark brown sugar
1 tablespoon balsamic vinegar
3 tablespoons unsulphured molasses
1 teaspoon Tabasco
1 teaspoon liquid Hickory smoke
2 teaspoons Coleman's English dry mustard
salt and pepper, to taste
1 tablespoon butter
In a saucepan, saute shallots in oil 4-5 minutes, or just until they begin to take on a little color. After 2 minutes, add Rosemary and garlic.
Add wine and bring to a boil. Then reduce heat and simmer until there is only half the amount of liquid remaining in pan.
Stir in tomato puree, then add remaining ingredients (except butter). Simmer 15 minutes or until sauce is thickened.
Season to taste with salt and pepper. Stir in butter and allow to cool to room temperature before using.
Store unused sauce tightly covered in refrigerator for up to 1 week.
I never see women cooking on a bbq grill. How come they never do that but always like to cook in the kitchen? Why is this?|||because its a mans job, and if we did we probably wonk make any of the meat or whatever we're cooking on it taste good, cuz i know i wouldnt... haha... but most times we're willing to do the dishes afterwards... :)|||I love grilling! I do it all the the time. In fact, I have a stationary, traditional grill at home as well as a portable grill for vacations, tailgating (yes, I like sports too), and picnics. Grilling is a great way to make healthy meals that are delicious, even on the go.|||Because they don't have to. Men always offer to grill. Women have so much to do, including cleaning up after grilling. Why offer to do more work when they're already overburdened?|||I LOVE grilling. That is my hobby in the summer, is making stuff on the grill.
This summer, I have successfully made the usual hotdogs, hamburgers, chicken, pork.....etc.
I also made pizza, which was bangin', and homemade popcorn, yum!|||they cook sometimes. it's just that, it's exhausting since smoke smell might get to their clothes. and it's kinda 'outdoor'-ish. im just guessing|||I don't have a garden, therefore I can't cook on a barbeque. If I did, I'd have one whenever I could and would cook on it.|||WOW. Everyone on this is being SEXIST!!!!!!! Women do use grills, but men MAINLY use grills because...I don't know. Doesn't everyone have to cook at some point in their life?|||Normally I would say it is a guy thing. But my late wife was a 5 star chef and was amazing with a grill.|||i cook on the grill...i also fish,clean the fish, camp hunt, and do a lot of other guy things...im an outdoorsy chick!|||Becuase they are made for the kitchen haha jj|||Oh, women will cook on the grill -- it just takes a long time.
That's why I usually just zap them in the microwave.|||because MEN grill
a woman could grill its just men tend to enjoy it more
men make fire. men cook meat on fire. all eat.|||because men like to cook on the grill and women have just figured out that it gives them a break from cooking that night|||cause they're too busy cleaning the kitchen|||simply because girls, unfortunately for them....are not men|||aaaaarrrrrr!! i got me wenches out on me ship grillin' fish'n cockles and rum roasted shanks, matey! SAVVY? ;)|||Well you havent seen me, whenever we have BBQ's Im the one grillin|||Because we all know that they will burn it if they do.|||I cook on the grill all the time and I've been a female my whole life.|||They can do it.
But they don't have to.|||you cant make a sandwich on a grill!|||I beg to differ, I always cook inside and on the BBQ !!!!!!!!!!
Darla S.|||LOL|||They do. Wow, sexist, much?|||mens job|||it's men work.|||than you've never been to my place!
How can I make bbq ribs without using bbq sauce. I don't like using bbq sauce(the ready made ones). Is there any other way? I heard tomato sauce and some soy sauce can pass as bbq sauce, is this right?|||Sure you can, just rub your ribs with your favorite seasonings or rub blend, cover them with onions and drizzle them with olive oil, then put them into a pan sealed with Tin Foil then cook away! Slow and low my friend, for that fall off the bone tenderness and you won't even need a BBQ sauce, for that rub seasoning, onion juices and Olive oil will have penetrated your pork to give it enough flavor. If you like, you can add whatever liquid flavors you like, tomato sauce, soy sauce or whatever, you really can't go wrong at this point. What matters is what flavors you have drenched your Pork in at the beginning, in my opinion. I too, have heard of a million things to add to it and again, I'm not a fan of store bought BBQ sauces, so start simply............and then test it each time. I'm sure you family will not suffer with your cooking experimentation, BBQ Ribs are not turned down frequently! Happy Thanksgiving to you and keep on cooking with your own style and flavors!|||just use bbq Dyno rub..... find it at any food store its not sause its just this bbq powereding rub....its kinda like the same texture as sea salt HOPE IT HELPS!!!!|||You can make your own bbq sauce
http://allrecipes.com/Search/Recipes.asp鈥?/a> (choose one)
or make a bbq spice mix
(http://bbq.about.com/od/rubrecipes/tp/aa鈥?/a>|||This is my specialty. Everyone loves my ribs. I bake the ribs in the oven at 375 for about 45min to an hour. Of course before i bake them i slice them and sprinkle salt and pepper on them. When i bake them i put them in a pan and place a rack in the pan and place the ribs on there turning once during cooking time. After the ribs come out of the oven i brush duck sauce on all sides of the ribs. Then you can either bake them for another 30-40 min at 350 or grill them for about another 30 min. Before serving i brush more duck sauce on them.
Enjoy!
I want to get a BBQ now that we have a little garden, but I am unsure of the basics. Do you need lighting blocks? Is lighting fluid safe? Are briquettes better or the instant lighting bags?
Any ideas will be appreciated.|||Hi,
I use wood rather than charcoal as I prefer the flame grilled taste, but the way of lighting it is the same.
I use either the lighting fluid or the lighting blocks, I prefer the fluid. Don't be tempted to buy the fuel based fluid though as it tastes in the food. I use one based on vegetable oil.
I build a pyramid of wood or charcoal in the middle of the barbecue. Enough to fill the fire tray.
Then I squirt the lighter fluid over it and set fire to it. The fluid is not explosive and will just catch with a gentle flame.
Leave it alone for about 15 minutes, then, with your barbecue rake, spread out the coals. Leave a bit longer. If you're using charcoal all the coals will turn grey.
Once you're ready, put the cooking grill over the coals and start to cook and enjoy your first barbecue.
All the best. It's a fabulous method of cooking|||I personally use natural charcoal and either a chimney (you can buy one at a hardware store) or lighting blocks (I use the natural vege-oil based ones). Both are pretty easy. If using the blocks pile the charcoal up in a pyramid like pile and add a few blocks around the edges (my piles usually take about 4-5) and light the blocks, leave the cover off and let the coals catch fire until they're almost ready (starting to be a little ashy) before putting on the lid to heat up the grate and interior of the grill. For chimney's just add the charcoal and stuff a little paper under and light in on fire, make sure it's on a non-flammable surface. Once the coals are ready pour them into the grill and cover to heat up.|||I would not use lighting fluid. The taste will seep into your food. Yuck!
We use good old Kingsford Charcoal that cost approximately $6 for a large bag. Put your charcoal in the bottom of the grill and soak with charcoal lighter fluid. Let it sit there for at least 5-10 min. Use of a long stemmed lighter (made for grills) to light charcoal.
There is also Matchlite that already has the fluid in it. You don't add anything to it. I have added some newspaper to it to get it started. Once the charcoals start having a whiteness around the edges, they are good and hot.
Add your food.|||I much prefer char coal to gas. Better flavor.
I use 1/4 cup vegetable oil on the briquettes to get them started.
I just don't trust the chemicals in the other commercial fluids.
I want to purchase a BBQ grill for the purpose of entertaining this summer. What would you recommend.|||If you want an inexpensive charcoal grill, check out "Smokey Joe" made by Weber. It's quite sturdy for a small grill and very portable too. Go to any large mass retailer like Walmart or Target. I bought mine at a local ACE Hardware Store for about $30...
Now, if you want something cheaper, check craigslist.org...|||get a piece of chicken wire and place between a couple of bricks and lite fire underneath using twigs and paper|||The dome type. None propane or gas. Just use charcoal and a little bit of lighter fluid.|||Buy a Weber grill. I bought mine 10 years ago and I'm still very happy with it. I grill all the time even in the winter. Just providing a little cleaning is all I do, it's left outside and it still works great.|||I have a Char Broil, $140.00, had 2yrs. Works fine, I live in Florida, so use it alot.
I am looking for a recipe for a candied bbq sauce for beef or pork ribs. Any help would be appreciated.|||BEST BBQ GRILLED RIBS (SIMPLE)
2 racks of ribs
salt and freshly ground pepper, to taste
1 bottle honey bbq sauce
water
1/8 cup olive oil
aluminum foil
grill
Start off by placing ribs in a glass casserole dish, rub with oil and then with salt and pepper. Now flatten ribs as much as possible and add water just to barely cover them. Ribs racks may be cut in half if needed).
Simmer in oven for 1 to 1 1/2 hours or just until tender; (don'鈥檛 try to cook them too fast or they will become tough).
When ribs are finished in the oven, drain them, start grill on medium and allow to heat.
Cover with foil and brush (or pour) on just a small amount of oil to keep ribs from sticking/burning. Brush on first layer of bbq sauce after draining.
Once grill is heated, place ribs on grill. Cook covered for 5-10 minutes, then brush on bbq sauce. Grill another 5-10 minutes, keep adding bbq sauce until there is a thick layer of bbq sauce.
If ribs become somewhat dark, that's ok; the bbq sauce tastes better cooked than raw. When bbq sauce is all gone, the ribs are almost done.
Grill 5 more minutes to finish cooking bbq sauce, then serve. If they stick a little it is ok, that is what the oil and foil is for!!
ORANGE-GINGER CHICKEN
(you could probably do beef, why not?)
1 fryer, cut up
1 c. orange juice
1/2 c. BBQ sauce
2 tbsp. brown sugar
Dash Tabasco sauce
1 tbsp. chopped candied ginger
1 sliced orange
Rice
Flour chicken; salt and pepper; brown in small amount of oil; drain well.
Combine next 5 ingredients. Pour over chicken; simmer 30 minutes, covered. Layer orange slices on top; simmer uncovered 10 minutes. Serve over rice.|||I put the liquid from the ribs in a sauce pan and add:
liquid smoke
brown sugar
white sugar
honey
cider vinegar or apple cider
garlic powder
ketchup
Let boil and thicken..........then pour over the ribs, and place back in oven on 450 to brown/burn for about 15 minutes|||I could give you my recipe, but it is all in taste. I recommend taking your favorite bbq sauce and doctor it up to what you like. I have used dark brown sugar, added vinegar to make a sweet sour sauce, added garlic powder, Worcester sauce, onion powder, chili powder, all to my taste, adding these to my favorite bbq sauce . I like baby back pork ribs, covered in garlic powder, a little white vinegar in the bottom of the pan, covered with foil for about 45 min. in a 225 degree oven, then basting every 30 min. with the sauce you made up, if the liquid get above the top of the ribs...drain off until about a 1/4'' remains. Keep the ribs covered during the entire cooking time...approx 4-5 hrs, uncover for the last 30 min. basting heavily with sauce to glaze, and the bones will almost fall out. Serve with garlic mashed potato's and a green been casserole and you have a dinner to die for. Have fun|||I was going to do these for mothers day until we had a time change and are doing brunch instead. this was given to me by another contributor here on yahoo and it sounds delic.
Who Loves Ya Baby-Back?
2 whole slabs pork baby back ribs
Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder
Braising Liquid:
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped
Preheat oven to 250 degrees.
In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.
Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.
Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.
*This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.|||Take some mild hot sauce and mix with a sweet BBQ sauce until taste is even.
Marinate ribs in sauce overnite the put on grill when ready.
Use left over sause in pan to brush over your ribs while cooking.|||This is for BBQ short ribs:
Rub:
3 tablespoons kosher salt
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon ground cumin
Combine seasoning ingredients for rub in a Ziploc bag, mixing well. Remove what you need and store the remainder.
Wash ribs and pat dry. Rub with seasoning mixture. Place a disposable drip pan under the grates of the barbecue and heat to high. Wipe grates with oil to prevent sticking.
When grates are hot, place ribs over drip pan, cover and reduce heat to low.
Baste ribs while cooking with Honey Smoke Barbecue Sauce (or sauce of your choice). Baste once 20 minutes before ribs are done, and a second time 10 minutes later.
Average sized ribs are cooked rare in 25-30 minutes, medium rare in 35-40 minutes, and well done in 45-50 minutes. These times will vary according to the grill used and the size of the ribs. Small ribs may require less cooking time, while large ribs may need a little more time on the grill. Adjust accordingly.|||I do my pork ribs by first boiling them in water and beef broth and simmer for a few hours or until they are ready to fall off the bone. Whichever comes first. Take them out and you can put em on the grill or in the oven,and only put the bbq sauce on the last half hour. They're really good and tender. Not a whole lot of effort either. Enjoy.|||1 cup of bbq (original), 1/2 cup of ketchup, 3 tablespoons of soya sauce, 6 tablespoons of honey....mix all together......put ribs in foil package and place sauce on top of of ribs before you close the foil package...be sure it is closed and no sauce comes out....place on bbq for about an hour....you will have fall of the rib finger lickin good ribs.....hubby loves this sauce on everything......|||Most of the recipes that were provided in the responses look good. The final results are a matter of preference. You said candied and that might be more/less sweet than someone else's liking. If you want to see a great book on cooking ribs, Steven Raichlen came out with a cookbook just for ribs. You can generally pick it up at the public library or go to your local bookseller like Barnes and Noble and thumb through it for something of your liking.
I will be cooking for about 30 people at a BBQ in early May. I was told that I should Boil the chicken before BBQ'ing it to take off time that it would need to be on the grill for concern of lack of time. Of course I will boil it in seasoned water to add to the flavor, but I have questions about proceedure.
Do I boil it until it is cooked?
Should I marinate it before or after it is boiled?
WIll the boiling take away from the "grilled chicken" flavoring if I still baste it on the grill?
Anyone have any suggestions about this?
Thanks a ton!
- doc|||Boil it until it is done. Else everyone who eats it will have food poisoning.
I marinate mine the day before it is boiled.
Boiling does not take away the grilled flavor of my mine.|||here in puerto rico you do this--
1 chicken-half cup of wine,half water,half olive oil,add oregano,pepper,garlik,(do not use paprika)and your reg.seasoned. then put the chicken in a pot and fill it whith water and the nex day bbq it. if you boil the meat will loose it flavor even if you add seasoning to you water.|||Fully cook your chicken. I place my boiled chicken in bbq sauce and let it soak it up. Then place it on the grill and baste as needed. Works great and taste soooo good. Good luck to you and your guest in May.|||Oh my goodness dont boil the chicken, you will lose the flavor and it will dry out when you grill it.
I made some bbq sauce (home made) and I am wondering how long will this last in the fridge?
It has a lot of vinegar and some sugar. I assume this will make it last? How long?|||7 days|||should last a few months at least but a proffessional would tell you not to use it after a few weeks at best. Mold can grow around the lip of the container even if lots of vinegar. If you are going to properly bottle it then it could last much longer and won't require refrigeration. Google canning (jars) its actually easy but be sure to follow directions.|||I second freezing. Do it in little plastic containers.
If it's got a lot of vinegar and sugar, then it will last longer, maybe a month.|||If it is sealed it should last about 3 months maybe 4. You can also freeze it in jelly jars for a later use.
We are having a large party and I don't have time to make individual patties. But I am worried the premade ones won't have much flavor. Any ideas? Thank you. Also. (dumb question) Do you thaw out the patties before BBQ-ing them or just put them on frozen and for how hot and how long?|||First off, DO NOT THAW frozen hamburger patties. They are almost impossible to handle when thawed. Just toss them on your grill frozen and cook 3 minutes per side.
Now, to make them taste better; make a seasoning mix of 2 Tbs black pepper, 1/4 cup kosher salt and 3 Tbs. granulated garlic. mix well and pour into a shaker. sprinkle over the patties right after you put the patties on the grill then cover with a lid. (keeps the flames down) after you flip the patties over brush the tops with bbq sauce lightly and top with bacon, cheese or both.
you can also brush teriyaki sauce over the patties after turned then top with mushrooms, a pineapple ring and slice of Swiss cheese for a teriyaki burger.
No matter how you top the patties salt and pepper at the minimum should be sprinkled on top for seasoning. It will make a world of difference. The garlic, pepper, and salt mixture is what is used in many restaurants. The frozen patties have a high fat content and need to be covered to keep flame ups to a minimum. If you're cooking on a grill that does not have a lid, lower the heat by using less briquettes or raising the grill away from the heat. Don't keep checking under the patties once they are on the grill either put them down and turn only once then remove after the second side is done.|||Sprinkle some seasoned salt and meat tendorizer on them and throw 'em on the grill.|||use sea salt, pepper and garlic on them, they taste amazing|||They can be cooked either way--I prefer frozen because I think they taste fresher, but that may just be me. They don't need to be thawed to be seasoned with spices, & you could also pour a marinade over them & let them sit in it in the fridge before cooking. It would be good to have a tray of condiments, onion, relish, ketchup, mustard, lettuce, tomato, pickles, etc. Then everyone can essentially make theirs to suit them..|||use some seasoned salt during the grilling time.. also, have lots of condiments to top the burgers exactly like the guests want... enough extras like pickles, lettuce, tomato's, sprouts, cheese, relish, etc... will make any burger taste great... on the frozen or thawed, either will work... thawed will get done quicker, as for how hot and how long... you might want to let someone who has done this alot do your grilling while you are chatting up the guests.... :)|||thaw and then season with Lawrys seasoning, knead in the seasoning to get it into the meat. Squeeze a little lime juice on the meat!|||My husband and I huge BBQ fans and we have found that frozen hamburger patties can actually taste quite good! Omaha Steak frozen burgers are the best! For the most part we have found that frozen burgers are also much greasier than fresh burgers - so be warned! You do not need to thaw **most** frozen patties before grilling (read the package). We tend to grill our burgers 4 minutes on each side.
I would recommend having top notch toppings for the burgers if you are worried about flavor. You could have several different types of buns, cheeses, barbeque sauce, grilled onions, avocado, bacon, etc.
Good luck with your BBQ!|||Honestly, I wouldn't worry about it. Frozen patties actually have a good amount of flavor because they are full of fat.
Fat = Flavor. I make these in the summer with a little seasoning salt. When the burgers are cooking and begin to defrost I add some dehydrated onion flakes before I flip.|||thaw them first, although a little frozen won't hurt them:) You can sprinkle with Tony Cachere's Creole Seasoning ... or use some A-1 Texas Mesquite Marinade ... or Lawry's Baja Chipolte Marinade brushed on them. You also might want to spray them with olive oil Pam, so they don't stick to the grill|||Throw those babies on the grill honey...this is the only meat in my freezer that i can cook frozen.
get that grill medium hot if frozen..don't want to cook them too fast.
salt and pepper first
lay those puppies down and wait,till they start cooking through before turning.That would be when you start to see the top of the burger bleeding.
now you can go to the market and the butcher will have patties made already.
they go for about a dollar apiece.
throw some banana peppers on the grill too... oil them up a little,just till they start getting brown.buy stem onions,so your not cutting up onions they are very tasty,you just wash them and oil them up a bit,.oh and don't forget the mushrooms,those are the bomb!!!again just oil them up,watch em cause they burn fast.you can even slice egg plant,salt and pepper...now you got a full grill.
.|||liquid smoke....tastes great.
You can throw them on the grill frozen and add 4 min per side to total cooking time if you don't have time to thaw them out.. I use them occasionally, and they are good. season salt, garlic salt, onion powder, A-1 sauce...take your pick...they will be great!!!!|||You thaw them!!!
Monday, February 6, 2012
I live in Eugene, OR and it gets pretty cold up here. I just want to make sure it is okay to have my BBQ Propane tank in the cold. It is not hooked up; it is just sitting in the garage. I'm not sure if there are any dangers dealing with the cold weather.
Thanks!|||No. Propane will follow the gas law that if it is in a container , its pressure will decrease when its temperature is decreased, and will increase when its temp is increased. So, leaving it out in the cold will cause no harm.|||thank you Report Abuse
|||No|||no|||It is perfectly safe. I live in MTL. QUE. where the weather gets very cold as well. Propane does not freeze. On a nice day in January, we have been known to start up the BBQ. It kind of looks funny, when there is two feet of snow on the ground and very cold but who cares. We have short summers you know.|||no I highly doubt so but I would suggest to do it under shelter|||lol i live in edmonton alberta and mine stays on the back deck hooked up. it is colder here and i have no problems. long as the valve is in good condition you have no worries.|||No it is best to leave it outside never bring it inside.|||no, in fact its supposed to be outside
I need to buy one - we're going camping in France to a site where they don't allow charcoal barbecues, but gas ones are allowed. I can't live without a bbq when camping...
I've seen so many available online, but it's really confusing. Some use butane, some propane, some need adaptor hoses etc. What's the best (easiest) type to use and can you recommend one?|||Not sure really.. however if you are going to France, check the regulations for taking gas bottles on a ferry or through the tunnel - they might not be allowed. If so you have to get your gas in france and the connections might be different from the UK connectors. Is it worth checking if you can hire one for the duration of your trip - the campsite might be able to help here.
Propane and Butane (Red or Blue bottles) are pretty similar with propane burning a little hotter, and a few will use a mix of the 2 gasses|||Look on the Millets or Blacks site, they have some good ones. Also, go to http://www.rvops.co.uk This is where the military buy their kit from, very good stuff which will last for years.
What are your thoughts about having a BBQ wedding reception. We have almost 200 people and this seems to be better for our budget. We have alot of family members and friends, as well, I am expecting 175 to rsv. I have heard of this, but wanted to hear more thoughts.|||I strongly considered this, but the thing that turned me off to it was the mess! I was just so afraid of getting sauce on my dress, or seeing other people get their nice clothes messy. Even if it were "casual" people would still be dressed nicer then usual, and wouldn't want to get stuff on their clothes.
But if you DO decide to do it, build a theme around it. Like - give out bbq sauce favors with a monogram sticker on the bottle or something clever. And try to have something different then the "same old thing" or else it'll be like everyones 4th of july parties. Like exotic flavored sauces and interesting marinades. Maybe a chicken wing buffet or something cool.|||i think it is a great idea. so great that thats what im doing for my wedding. i have never enjoyed sitting through stuffy, formal weddings. I have been to many. My wedding is going to be about all the people i care about getting together and celebrating a happy time in my life. I want them to feel comfortable and have fun. my wedding is going to be causual and outdoor, and so is my reception. im expecting my wedding to be about the same size (150 - 200 guests) And all the money i am going to save on the wedding is going to go to one kick a$$ honeymoon!|||Smitty, as a born and breed Bostonian I have to disagree with you 100%. We get down with some BBQ just like any other part of the world and are always down for a party. Hell, Sam Adams Summer Ale was made for days on the docks with the grill. We may be stuffy but we grill with pride!
I love a casual outdoor BBQ wedding reception, it is fun and messy and best of all relaxed. I have been to 3 weddings so far this "season" and they were all the same. Over dressed, stuffy, standard wedding food, and felt like there was a schedule pinned to the door. Dance at this time, eat at this time, throw bouquet at this time, etc. Boring!! Give me a backyard party any day over that.|||i have gone to a few bbq weddings it isnt super formal. i would invest in nicer plates dont do paper bulk pacage or the styro
http://www.reliablepaper.com/CLASSICWARE鈥?/a> it costs a little more but it has more of a elegant feel to it and go for some better dinner napkins.
also you can do chicken ribs pork chops but look at some higher end hot dogs and burgers some adults and kids would really like that more
and do a few salads and beans to go with it. have fun with it. also if you can afford it mason jars for drinks.|||If the wedding is casual, BBQ makes sense and is a good choice.
If you want a formal wedding, guests are not going to be thrilled eating potentially messy BBQ foods in fancy formal attire.
If you are OK with a more casual wedding, go for the BBQ foods and make sure your guests know that it isn't going to be formal.|||For a casual wedding, I think it sounds lovely (and yummy!). Why not have a non-alcoholic bar with cold drinks such as iced tea, lemonade, punch, etc?
You can also have a different array of hot sauces for people to try (some people really love the stuff!).
BBQs are fun. Add some salads and other non meat dishes (I.e. potatoes) and you have a full range of options for your guests.
Good luck and have a wonderful wedding!|||it's funny.
the northerners think she means barbecuing on the grill, becase they don't know what barbecue is.
the southerners think she means barbecue.
this is hilarious.
edit: she is from texas and she means barbecue. go for it honey, we all like texas southern barbecue.|||For most of the US, this would work.
Boise, Kansas City, Memphis, Birmingham, Charlotte, ....
West, mid-West, & South, especially good.
BBQ is American tradition.
I don't think it'd float in Boston, NYC, Philadelphia.
Those preppy ivy-league types are too stuffy.
HAVE FUN!!!|||It sounds great. I'm from Texas and BBQ is almost always an option on the preferred menu list for weddings. If you and your fiance' really like BBQ than that makes it even more special and personalizes your wedding.|||sounds good i love bbq it doesent matter where it is at it would still be awesome but add some cool touches like dont use paper plates or plastic forks like on the steaks place some rose peddals or something that looks like high class but it is realy just a cookout that would be freakin amazing|||BBQ is YUMMY if you get the right caterer. No one will complain about good BBQ. I think you should also provide ALOT of moist towlettes :) It gets messy.|||I love the idea! Very popular where I'm from, been to many, and it's always a great time, though more on the casual side of things.|||I love it - I know a few people who have done this and raved...they BBQ'd up hot dogs and burgers - and everybody had a good time. I think it's perfect!!|||I marry couples and I have seen this many times
Congratulations|||it seems to casual to me.|||I had one everyone loved it|||Is yours a formal wedding? If so, might be a little tricky to pull off. But sounds delish!!!|||I think it's MESSY!|||Great idea .... go for it
I am having a BBQ for the Daytona 500 tomorrow and am going to try my first tri-tip.|||My favorite way is to use an 18" Webber kettle BBQ. Use the indirect cooking method, and sear the tri-tip until browned on all sides, then move over the drip pan. Take an aluminum can, cut off the top with a scissors, fill with water, and place over the coal side of the grate. Put lid on BBQ and cook approx 45 mins for a medium size roast. Mesquite wood chips soaked in water are optional, but do add a delicious flavor.
More info about indirect BBQ cooking can be found here:
http://http://bbqtipsgalore.blogspot.com/
______________|||Slow and Low ... To make it the most tender you can, you want to keep the temperature pretty low, about the 300 range, so it takes plenty of time to loosen up some of the tougher pieces that may be situated throughout the Tri Tip. You want to do a marinade that includes a little bit of acid, like vinegar or lemon juice, that will help flavor the whole piece of meat and help to break up connective tissue. And you'll want to avoid sauces until the last part of the cooking, to give it it's best chance at heating just the meat and keeping tender. Hope it goes well!|||TRI TIP RUB
3 tablespoons garlic powder
2 tablespoons salt
2 tablespoons ground black pepper
Combine garlic powder, salt and pepper. Mix together and rub it into both sides of the roast.
(Heres a way to make it extra tasty!)
JM
I already had my wedding/ reception in Utah a month ago and am flying to my hometown in Alaska next week. We decided to throw a BBQ so everyone could meet my husband but my mom keeps getting RSVP's to the "reception" some of my friends are traveling quite a ways so I would like to make it fun for them, more of an event. It should be about 100 people, held at a large park pavilion. Any ideas?|||Horse shoes, volley ball, and polo come to mind. We use to do these kinds of things for our family get togethers. We also have table with family pictures. Just some ideas.|||I don't know the weather in Alaska in July but I imagine it is warm enough since you are having the party outside.
Since it's supposed to be "super casual", what about some typical summer outdoor games like badmitton, horseshoes, croquet, water balloon fights, etc.? Especially if there will be children there, you'll need to keep them entertained outside. Most of the games you can find at a dollar store. With kids, I'd get bubbles, beach balls (less dangerous than regular balls), etc. You could get marshmallows for toasting later in the evening.|||really? you had over a month to figure it out and you chose a BBQ w/o any activities planned for it?
Seriously, I think if you gave it more thought, you could do better.
Take them to see whales and **** and have a BBQ on a Cruise Ship/boat. Show them a Inuit or two.|||probobly make it a hot dog kinda thing like the wife is the hot dog and the husband is the hamburger get it??? lol :P but it might be a kinda cool idea...hope it helps!!! =D
I have made damper in a normal oven before but need to know how to cook it on/in an outdoor woodfired BBQ.|||Ingredients
4 cups self-raising flour
3/4 - 1 teaspoon salt
2 teaspoons sugar
2 tablespoons butter at room temperature
1 cup milk
1/2 cup water
Method
Sift the flour and salt into a bowl and mix in the sugar.
Rub in the butter with your (clean) hands until a fine breadcrumb texture is achieved.
For a well in the top of the flour, pour in the milk and water, and mix well with a knife until the dough come clean from the sides of the bowl.
Turn out onto a floured board and knead until smooth and silky, like a baby's bottom.
Shape into a mounded loaf, (some people cut a deep cross in the top) and bake in a preheated oven, 200 c / 400 F, for 25 minutes. Then lower the temperature to 180 c / 375 f and cook a further 10 - 15 minutes until done. The loaf should be a light golden brown colour and sound hollow when tapped.
If you are "game" try cooking it on a camp fire; nothing beats that extra smoky flavour, especially using Australian Eucalyptus wood to give it that special something. If you are cooking in an oven at home, try putting a few Gum Leaves in the over to smoke as your are cooking the bread
If you are cooking on an open fire you could try wrapping the dough in aluminium foil before you place it in the coals, or even try wrapping the dough around a stick and cooking suspended over the flames.
Have a happy Australia day!! im sure i will!!
JM|||Here you go right from the IDOS website and a personal friend who lives in Australia. Below are links for both websites.
Aussie Damper
Derek Bullock
INGREDIENTS
2 cups self raising flour
2 teaspoons baking powder
Good pinch of salt
Milk
METHOD
Mix all the dry ingredients thoroughly. Then mix in the milk with a wooden spoon until a soft moist dough (not to dry) is achieved. Into an 8” Dutch oven for around 30 minutes
6 charcoal briquettes under and 11 briquettes on the lid
Well Al gore was on Oprah last year and he talked about air pollution and when we bbq the fumes that go into the air destroy the atmosphere, I guess because we are so used to cooking out doors that people seem not to care, but some people do care.anyway I love bbq my family always bbq for the 4th of july and other holidays.|||I love the smell and taste of of outdoor cooking. I barbecue each time I get that urge, all thru the year. Hickory, Mesquite and Open Wood smoked foods are so mouth watering good.|||My Favorite woods are Hickory, Cherry, Apple and Pecan! Gotta love em!
I smoke/BBQ all year round. Report Abuse
|||Eating it.|||SO agree,,,I love to BBQ because that means that its nice outside,,,AND the best BBQ sauce is Sweet Baby Rays,,,its so yummy!!!!
Its snowing outside here,,,cant wait to BBQ again!!!!!|||I love everything about BBQ!!!!|||We bbq every weekend if the weather is nice and here in CA that's almost every weekend. I love the food, the smell, being outside with good friends and family.|||Did Al say he got a speeding ticket in Oregon?
BBQ for USA|||Love it...but its still to cold to break out the grill..we put every thing on the grill,..its just a fun time to be out side with the family..this is the only time i get to give orders like " go get me a beer"..and my girl friend says.".you need anything honey"and i say"its really hot over here by the grill,can you fix me a cold beer with a lime slice and some salt on it honey".lol they think working the grill is work..but i love it.. I cant wait till summer|||BBQing is great - especially when my son does it!!! RIght now mydeck is buried in snow and can't get to the grill, but my son is waiting. Maybe we have to shovel off the deck! Nothing like a good hamburger o the grill as soon as it gets warm enough!|||I like BBQ as its usually my husband that does the cooking. That is a real treat for me as he NEVER cooks.
Do I absolutely need a grill to make good bbq chicken? if not, how to make it in the oven?
How can I make a simple bbq sauce/marinade?
What is the secret to a perfectly roasted chicken? Is it moisture or lack thereof? Should I put something on the chicken and if so what?
Lots of questions! Thanks in advance.|||I bake my chicken by putting it in sauce the night before and leaving it in the fridge for a night and much of the next day. Then I put it in an oven roaster with some carrots, shallots, and herbs.
Enjoy !!|||just cover it n bbq sauce and put in the oven or you could use cajun sauce|||Here's a few links and methods other than grilling for your chicken:
--Barbecue Chicken Recipes
--Crock Pot Recipe
Ingredients:
2 whole chicken breasts, boneless and skinless
1 1/2 cup tomato ketchup
3 tablespoons brown sugar
1 tablespoon Worcestershire Sauce
1 tablespoon soy sauce
1 tablespoon cider vinegar
1 teaspoon ground red hot pepper flakes
1/2 teaspoon garlic powder
Directions:
Cut the chicken breasts in half so you have four pieces.
Mix all ingredients for the sauce in the crockpot. Add the chicken breast halves; turn pieces to coat well in the sauce. Cook on high 3-4 hours, or until chicken is fully cooked all the way through.
Shred or cut up the chicken, and place it back in the BBQ sauce in the pot; stir so that all the pieces are coated.
Note: You can keep the crockpot on low to keep the chicken warm for serving on hard rolls.
This recipe for Bbq Chicken serves/makes 4
Recipe ID: 46758
http://crockpot.cdkitchen.com/recipes/re鈥?/a>
Baked BBQ Chicken
Contributed By: 4brands
http://www.mealsmatter.com/recipes-meals鈥?/a>
family timesaver recipe
Ingredients
1 Whole fryer, qaurtered
1 bottle BBQ sauce (we use Jack Daniels'grilling sauce)
Preparation
Preheat oven to 400 degrees. Wash qaurtered chicken pieces and pat dry with paper towels. Pour grilling sauce into 13x9x2 pan. Place qaurtered pieces in sauce and turn them to coat evenly. Bake for 30 minutes. Turn chicken and cook for another 30 minutes or until juices run clear.
Aunt Doris BBQ Chicken Recipe
Interesting Notes
This is from Aunt Doris (Macak). Great on a cold winter day when your craving something off the grill.
Ingredients
* 1/4 cup vinegar
* 1/2 cup water
* 1 tablespoon sugar
* 1 tablespoon prepared mustard or 1 1/2-2 teaspoon mustard powder mixed in 1 tablespoon water
* 1/2 teaspoon ground pepper
* 1/2 teaspoon salt
* 1/4 teaspoon cayenne pepper
* 1 thick sliced lemon
* 3/4 cups dried sliced onion or 1 sliced onion
* 1/4 cup butter
* 1/2 cup ketchup
* 1/2 cup ketchup
* 2 tablespoons Worcestershire
* 1/2 teaspoon hickory smoked powder mixed well into 1 1/2 teaspoon water or 1 1/2 liquid smoke
* 8-10 your choice chicken pieces
Serves / Yields
about 1 3/4 cups sauce
Preparation Instructions
Mix first 10 ingredients in a covered sauce pan. Simmer 20 minutes. Uncover and add ketchup and next 2 ingredients. Bring to boil. Finished when thickened slightly.
Pour over chicken pieces of your choice. Bake at 325 for 1 hour to 1 1/2 hours or until chicken done.
Helpful Hints
Recipe can be doubled (or more). You can remove lemon and onion or put sauce through a sieve. I have cooked chicken in a slow cooker. It's delicious that way!
This recipe was provided by Kate Erd from Milwaukee.
http://www.thespicehouse.com/recipes/aun鈥?/a>|||if you put the bbq sauce on first it will it will turn runny and watery bake first with lid or boil and drain water then add sauce mixed with a little dark brown sugar bake on 400 until bubbly no lid ( butter and season chicken before baking when fully cooked drain the fat then bbq it!)
What would be a good way to season skirt steak before frying and applying honey bbq sauce after its cooked? Salt, pepper, garlic powder鈥tc? Any suggestions please? All I know is I want to spread some honey bbq sauce on it after its cooked I don鈥檛 know what to season it with beforehand that would go with that.|||A good steak really only needs salt and pepper and if you're going to put sauce on it, you may not even need the salt depending on how salty the sauce is. Garlic powder would go well with the barbecue sauce but it might be overkill. If you like things spicy you could add some cayenne powder to the salt and pepper mix.
i make alot of bbq and i'm tired of buying the stuff, anyway i can make it homemade and then store it?|||NEVER FAIL BARBEQUE SAUCE
1 c. catsup
1/4 c. brown sugar
1/4 c. onion, finely chopped
1/4 c. orange juice
1/4 c. white vinegar
2 tbsp. Worcestershire sauce
Boil for 5 minutes. Pour over chicken parts, pork chops or ribs; or marinate beef steaks in 4 hours and grill. A good all purpose barbeque sauce.
Left over sauce place in sealed container and refrigerate.|||eye it out...... combine, catchup, soya sauce, garlic powder, italian dressing, beer or wine (goes great with ANYTHING) Report Abuse
|||use almost equal parts ketchup & brown sugar, a few dashs of liquid smoke, a little garlic powder to taste, for a little spicy kick put in a few dashs of louisiana red, and don't forget a splash of your favorite whiskey (I prefer crown). heat all together in a small sauce pan. you can store in a glass jar for up to two weeks.|||BBQ Sauce
1/2 c Water
3 oz Brown sugar
3 oz Worcestershire sauce
3 oz Yellow mustard
1/4 c Catsup
1/8 c Black pepper
1/8 c Red pepper flakes
3/4 qt Red wine vinegar
1/4 qt White wine
3 oz Salt
Bring to boil and then simmer for about 1/2 hour. Do not cook or store in aluminum, store in glass.
Hope this helps!|||ketchup and br sugar or honey|||I have no measurements, I'm like the old time cooks...so here goes:
After the meat has cooked, I always use the juice from the meat. Pour into a sauce pan and bring to a boil. Add some or all of the following: (it really is according to your taste buds)
Brown sugar
Ketchup
Honey
Orange juice
Apple cider
Mustard
garlic (fresh, powder, or salt)
salt
pepper
onion powder or salt
Bourbon
Molasses|||Homemade BBQ Sauce:
Very yummy homemade sauce. I have had some people who don't even like barbecue sauce say that they really like this one.
5 min 5 min prep
1 bottle of sauce
1 (12 ounce) bottle chili sauce
1/4 cup water (use it to rinse out the bottle)
3 tablespoons cider vinegar
3 tablespoons brown sugar
1 tablespoon mustard
1 teaspoon Worcestershire sauce
1 teaspoon liquid smoke
1. Mix all ingredients in a bowl.
2. Use to make ham barbeques, barbecue meat or on my recipe for Bacon Chicken.|||coke & catchup
just make it when you need it|||i dunno about GOOD barbeque sauce, but if you look at the ingredients, its basically ketchup with paprika, sugar and molasses.|||Check out the sites below. They have great BBQ sauce recipes to try.
www.epicurious.com
www.foodnetwork.com
www.allrecipes.com
Making your own sauce takes awhile, but it is well worth the time. These sites have a lot of great marinade recipes too. Happy BBQing!|||I have two. The first one is great on skirt steaks or chicken.
equal parts of cheap red wine and pineapple juice (1/2 cup each) and 2 parts soy sauce (1 cup). Just before grilling, dip meat in sauce and throw on mesquite chip grill. MMMMM!
Second: I use ketchup as my base. Add brown sugar, worschestchire (sp!) soy sauce, and a tiny bit of seasame oil. A little Chipotle Peppers (from a can) cut up gives it a little kick and a wonderful smokey taste.|||The following two recipes come from this url, a Texas Recipe site. Good stuff here, including the Barbecue Sauce Recipes.
http://www.texascooking.com/recipes/abbq鈥?/a>
Barbecue Sauce No. 1
3 cups chopped onion
1/4 cup honey
3 garlic cloves, crushed
2 tablespoons lemon juice
1 tablespoon salt
1/2 cup chopped, fresh parsley
3 tablespoons Worcestershire sauce
1 cup dry white wine
1/2 teaspoon dried mint
3 tablesppons apple cider vinegar
1 tablespoon Colgin's Liquid Smoke
2 cups catsup
1/2 teaspoon Tabasco sauce
Place all ingredients in a heavy saucepan or Dutch oven and bring to a boil. Cover and cook, at lowest simmer, for 1-1/2 to 2 hours.
--------------------------------------鈥?br>
Note: Slow cooking is the secret of this sauce. If your sauce should become too thick, thin it with a little white wine.
Barbecue Sauce No. 2
This versatile sauce is great with chicken, pork or ribs.
1-1/2 teaspoon black pepper
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 pound bacon, minced
1-1/2 cups chopped onion
2 cups chicken, pork or beef stock
1-1/2 cups bottled chili sauce
1 cup honey
3/4 cup dry roasted pecans, chopped
5 tablespoons orange juice
Rind and pulp from half of an orange
2 tablespoons fresh lemon juice
Rind and pulp from one-fourth of a lemon
2 tablespoons minced garlic
1 teaspoon Tabasco sauce
4 tablespoons unsalted butter
Combine the first six ingredients (the seasoning mixture) in a small bowl and set aside.
In a 2-quart saucepan, fry the bacon until crisp. Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally. Stir in the seasoning mixture and cook about 1 minute.
Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tabasco, stirring well. Reduce heat to low. Continue cooking about 10 minutes, stirring frequently.
Remove orange and lemon rinds. Continue cooking and stirring about 15 minutes more to let the flavors marry. Add the butter and stir until melted. Remove from heat. Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds. Makes about 5 cups
I have a new idea for a huge bbq sandwich at my restaurant. It will consist of a 1/4 lb of bbq, a couple strips of rib meat, covered with slaw, pickles, cheese and baked beans. It is a very big sandwich and very sloppy as well. Feel free to be creative and thanks for your help in advance.|||The Feast - I would call it this because it sound like your getting your whole meal in just one sandwich.
The Chainsaw- Just sounds like a manly, hefty, filling sandwich.
The "overload" sandwich series- you can make a couple sandwiches like this one and a have a promotional limited time only kind of thing there at your restaurant. can be a great marketing plan also.
I don't know that's all I can think of right now.|||ur momma *****|||The Belushi|||Bubba Q on a Bun.|||The Summit|||"The Scale Tipper"
I'll take mine cheese-free, please.|||The Big Wallow BBQ Sandwich
Jabba the BBQ Sandwich
It's a Sin but I Love It Sandwich
Feed Me Mama Sandwich
Get Me A Wheelbarrow Sandwich
The Big Yum Sandwich
I Don't Need No Sideorders Sandwich
Okay, and a little less humorous
The Big Easy Sandwich
The Feast Sandwich
Ranchers Prize Sandwich
The Prize Sandwich
King of the Sandwiches
Big Mo, or Big Jack or your name|||Pigging Out or The Pig Out, or the Big Pig|||The first thing that popped to my mind was "The Whole Hog".|||the 1900 calory sandwich|||'The Big Rig'|||Have to agree with another post here... go with "Whole Hog"
I don't want to come too hungry to the BBQ, and I don't want to go too overboard in calories. What should I do?|||If you eat a larger breakfast with more wholesome filling foods, then you're less likely to go overboard and eat everything at the BBQ. Try having some cereal with milk, whole wheat bread or oatmeal. Those keep you fuller longer. Also, try drinking water at the BBQ, it'll keep you full...Before going, grab a fruit and eat it on the way.|||Eat a good breakfast. I'd recommend oatmeal. Have a small snack just before leaving home, perhaps some cheese and crackers. That should take the edge off your cravings. Have a low-cal drink before eating, too, like a diet soda or a glass of water with a lemon slice. That'll help your tummy think you've eaten more. And then, if there's a salad, start with that.|||Just have a light breakfast.
Cereal
Yogurt
Muffin
It's always good to eat something before going out to eat. If you don't you won't be able to eat much due to the gas build up on your stomach from it being empty. I done it before and after a couple of bites or spoonfuls I was too full to eat anymore.|||eat a large breakfast cuz then u wont eat as much bbq
I compete in bbq competitions all over the state of Texas. I just recently competed in a cook off and did well in two of the four eevents need to get better.|||I find that a dark brown molasses sugar works best. It is a soft, moist, fine-grained sugar. Rich in natural molasses, it has a deep brown color and distinctive toffee flavor.
Try it in your savory BBQ marinades. It is the darkest of all sugars and for me the definitive dark brown sugar. It is gloriously deep brown in color with a sticky texture, which makes it great for BBQ marinades as it clings to the meat and it has a rich aroma and great depth of flavor. I also use it in tomato-based sauces such as bolognaise, but it is also ideal for adding flavor to cake and cookie recipes.
Dark brown molasses sugar has a bittersweet character which marries really well with both savory and sweet recipes. I particularly love it in my balsamic-sun dried tomato salad dressing.
Hope this helps.|||brown sugar|||Brown sugar will stick good and has the right taste but very easy to over do it.|||Dixie (tm) Light Brown Sugar is what I use. It gives sauce & meat great flavor w/o drowning out the true flavor.|||Domino Dark Brown Sugar.
You can thank me later.|||definitely brown sugar, or try honey
I think it would be a 24 hour tourist attraction, when people who love America, can eat BBQ pork all day and nigh - while the glorious smell of pork wafts over the mosque
Do you think such a restaurant would do huge business - or what ?|||Great idea.|||Not well
To do BBQ properly you need a wood fire, a difficultly to do properly in NYC.
You don't go to Seattle for tacos, why would you sell BBQ in New York?
Now stop trying to co-opt my idea for a Porky Pig film festival theater with pork rind snack 'ems.|||That is the dumbest post I have ever seen.
As long as it is private property, and it is built by private dollars, and the money cannot be traced to pig terrorists, I think it is ok.|||yes they would.
and this is the FIRST reasonable statement you've made about this issue. (except for continuing to LIE about the location.)
what took you so long?|||I'll open a bar next door.
Any body willing to open a strip club, or tanning place?
How about a Victoria's Secret or bikini store?|||No problem. Why would anyone care what is 2 blocks away. It's New York. They have everything.|||There should be one to the left and right of the center too. Very successfull indeed.|||You should open it up and find out for yourself.
Be prepared for the consequences, if any.|||Pork ribs and BBQ do well almost everywhere.|||I'd go there nearly everyday. In fact, I would set up a portable table in front of the mosque and eat my food there.|||I would love that and it should have a huge American flag outside and on sundays they should have church in the back room.|||I know if it was good I'd go there for some. Enjoy some nice pork BBQ and a beer.|||Only if it's Memphis style 'cue. Then I would definitely visit while in NY.|||Maybe it would do OK, if the pork was good. New york has all sorts of people you know.|||haha.......and as someone else said, a Fredricks of Hollywood.|||meat is murder. animals have more rights than humans.|||^^^what lawgirl said.|||That'll show 'em.|||Good.
I hope they build it. I could use a good meal before I go to the Muslim Freedom Center the next time I am in NYC.|||their 1 million followers of islam in new york city. they not done any thing to us. why are beginning a asshole
I need a piezoelectric bbq igniter but don't want to get it off the internet. Any ideas?|||I found one at lowes about 6 months ago|||I have found them at larger hardware stores that stock bar-b-q's for sale. They normally have spare parts for different brands. Most are for the brand they carry while others are generic.|||a hardware store
Everytime i cook some meat (especially pork and beef) in the BBQ it comes out kind of hard, tough to chew. I marinade it beforehand eventhough not for long. Should i be marinading it for longer, or something else i should do to soften up the meat before cooking it? Any tips? I'm talking about the typical porkchops, ribs, etc... Thanks|||Pre-cooking by boiling makes almost any meat more tender, especially ribs.|||What my mother does is she puts her meat in a big roasting pan, along with the marinade, and sticks that on the grill. I have no idea how that makes her more tender, I guess because it sits in the juice longer...|||My Granny always boled her meat for a minute before she stuck it on the grill. So tender it fell off the bone!|||I try to marinade the meat 24 hours before cooking. I season with a dry rub then put the meat in a ziplock. Dump the marinade in the ziplock and seal it.
I cook on a low heat, basting the meat everytime I turn it. It takes a little longer, but gives you an even cook.
Between the marinade soaking in the ziplock and basting it when you turn, that should get you what you are looking for.
Hope that helps. Happy grilling.|||cook it slower|||Marinade for 24hrs and slow cook over mesquite.|||Three words: low and slow. Low heat, long cooking time. You can marinate it if you want, the longer, the better. The marinade will seep into the meat and the flavor will go all through the meat. For ribs, I like to make a dry rub, rub that all through the meat, chill overnight. Then I roast them in the oven until they're done. Then I get some really good BBQ sauce (I make my own or use Sweet Baby Ray's) and brush that on the meat. Then I set my oven to broil and roast the ribs some more until the sauce thickens. I hope this helps you out a little. Happy cooking!|||You are either cooking it at too high of a temperature, or you are cooking it for too long. It should only be cooked (for pork) until the internal temperature reaches 160 degrees. The longer you cook meat, the tougher it is going to be. Personally, I think you are cooking it too long for porkchops and at too high a temp for the ribs. You want to slow cook ribs for them to be tender, and that means lowering your temperature to around 300 to 325 degrees.|||cook it at a much lower temperature ....that should help...cooking meat to high makes it tough and it loses it's flavor as well..also you should never cook "cold" meat...just out of the fridge...it should be room temp...so as not to shock it.|||Have the butcher or do it yourself remove that papery tissue on the bone side of the ribs. Boil them in vinegar & water & ALWAYS, ALWAYS cook them LOW & SLOWWWWWWWWW!!!! Gas tends to dry, so if you can, use briquettes. I prefer to use apple wood pellets for the smoking process.
My brother likes to boil his ribs in a strong ale before smoking them. I also do NOT add salt to the raw meat nor do I add the sauce to early. I usually add that after most of the cooking is finished. There are MANY MANY different techniques, play around with it.|||i have always boiled the ribs, etc for about 15 mins then marinate for a couple hours in what ever sauce u choose mixed with mountain dew i know it sounds weird but the butcher told me to do so and it works really WELL....hope this helps ya|||I cook ribs in a slow cooker for about 6-8 hours and then throw them on the grill for about 15 minutes. That is when I add the sauce.|||Cook it overnight in a crock pot. Take the meat out, shred it, remove all fat, and then add your bbq sauce. You won't get it any more tender than this!
We are trying to involve our growing community with our county fair. We live close to a military base and the size of our town will be increasing by 10,000. We would like to add a BBQ contest to involve the non-livestock community. We are a small, but ever growing fair.|||Just get a group of people together to make a committee, decide some rules and some prizes. Put a flyer together as to when and where and maybe an ad in the newspapers and there you go, that's all you need to do to get it going! Call it the 1st annual "whatever BBQ Contest" BBQ Contests are always big. You will have a hit on your hands that will go on for years to come! Good luck!!
Im planning to build a bbq grill so i was wondering if anyone knows of any place where i can find detailed plans? Im willing to pay for good plans. thanks|||I found this one online:
http://debestbbq.com/BeefinBarrel.htm
It's made primarily from a metal barrel. I like the fact that it has a detailed diagram included.
The other ones I found were barbeque pits made from concrete blocks. That didn't sound like what you were looking for.
Good luck!
You know those whole, cooked, ready made bbq chickens you can pick up at price chopper or maxi or wherever. If you take off the skin what is the nutritional info like? Mainly the calories and carbs. Is it just like regular chicken with 0 carbs?|||here ya go!!
http://www.thedailyplate.com/nutrition-c鈥?/a>|||I take it you didnt like the calories in it?LOL its suprising. Report Abuse
|||Does it say on the package? It should have the Nutritional info right on it. And you can just figure that it's about the same, but you'll actually be getting a little less fat and, as mentioned above, sugar/rub ingredients.|||It depends on what flavor it is. Some of the marinades and rubs they use have sugar.
I have a bbq that I have always hooked up to a propane tank. Now, we have a natural gas line on our patio, can I hook up my bbq to the gas if I get a new connecor? I'm not really sure what the difference is?|||Most better quality grills are capable of being converted from propane to natural gas, but you can't just swap out the hose and fire it up. Propane burns much hotter than natural gas, so the orifices in the burners need to be changed to bring the temp on NG back up to the point where it was on propane.
Your grill manufacturer will sell a kit if your grill can be converted. They're pretty easy to install.
That said, if your house is propane-fired (usually there's a tank outside of the house somewhere), then you don't have to swap orifices, you just need to get the hose to hook it up.|||No, it will blow up, your better off getting a natural gas BBq and selling the old one.|||Yes. Propane and Natural Gas are one in the same.
My in-laws had their gas grill connected to their natural gas line. But unless you know what you are doing, get a professional to install it for you. Especially when it comes to working with the gas line. One spark and you will be bbq'd as well.|||NO
you need a pro to inspect
the jets are very different
the regulator may also need replacing..|||There are usually connectors that you can buy to convert propane BBQs to a natural gas line......but, get a professional to do it for you!
will it taste the same? be as good as the outdoor bbq charchaol one? should i use the skillet with stripes or the indoor electric grill? does the electric grill work?|||Nothing compares to outdoor grilling flavor. You can come close. Put a little charcoal flavor(look in the spice section of your store) on the meat and cook in oven or indoor grill.|||I remember that my mom made them in the oven. This link gives a good step-by-step.
http://www.wikihow.com/Cook-Ribs-in-the-鈥?/a>|||It's all good if you do it right! Indoor, outdoor, oven, electric grill, charcoal, gas, whatever!
My favorite is outside on indirect heat with hickory chips and mesquite charcoal, cooked for 6-8 hours.
Use a good rub to season the meat, and cook them low and slow.|||True bbq can only be cooked in a smoker or a grill set up to smoke.You can cook anything any other way you want but it wont be bbq.
When im roasting a bbq i keep crying like an onion how can i prevent it?|||its due to the smoke caused by the fire. the smoke particles get in your eyes, and the tears are your bodies way of cleaning it out.
try putting some eyedrops in your eyes before you bbq... that may help. or wear some sunglasses which will reduce the amount of smoke getting in your eyes.
other than that, just stay out of the smoke...|||If you are referring to slow roasting in the oven, it might be because you have the heat up too high, and you have run out of liquid in the pan, your meat is cooking too quickly. Add more water to your pan till its about 1/4 the way up the meat.
Or it could be the spices you have on it, sometimes when the spices just sit on the meat they have a tendency to burn. Baste the meat with the pan drippings and that should keep the spices from burning.
If you are referring to cooking it in a smoker, its because the smoke is getting in your eyes. Considering that you are smoking it correctly, you might have too much smoking chips on your heat source. Indirect heat is the best way to smoke meat.
krystan|||its the smoke that comes off of it it gets in your eyes and that's how your body cleans your eyes...
prevention- you can were glasses or just look away|||first answer is correct,but what i do is, i take a fan and just fant the smoke.*lol* sometimes i wear shades, or before barbequing, i apply eye-drops, even after. just wear shades. LOL, you'll look stylish and funky and you get good bbq. ;]
I don't want to ruin the pork with a bad bbq sauce- what do you use?|||I like the bottled BBQ sauce from Trader Joes called "TJ's". If you don't have one in your area I suggest you use you favorite one from the grocery store.|||see if dinosaur bbq sells their sauce in your grocery store. you might be able to get it online, but their regular bbq sauce is amazing on pork.
or stubbs if you can't find dinosaur.|||The bottled Cattlemen's sauce is absolutely delicious.|||********* BBQ Sauce:
2 cups ketchup
1 cup water
6 tablespoons brown sugar
5 tablespoons white sugar
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dry mustard powder
1 1/2 teaspoons paprika
1/2 lemon, juiced
1 teaspoon Worcestershire sauce
1/2 cup apple cider vinegar
1 cup grape jelly (depending on your taste, you might want increase or decrease amount)
1 teaspoon light corn syrup
Combine all of the sauce ingredients in a large saucepan or Dutch oven.
Over high heat, bring ingredients to a boil, stirring frequently to prevent sticking.
Once sauce comes to a boil, reduce temperature to low and simmer, uncovered, for at least 2 hours.
*******PORK BARBECUE SANDWICHES
1/4 c. finely chopped onions
1 tbsp. sugar
1/4 tsp. salt
10 1/2 oz. can condensed tomato soup
1/4 c. ketchup
2 tbsp. vinegar
1 tbsp. Worcestershire sauce
2 c. thinly sliced cooked pork
5 sandwich buns
In large skillet, combine all ingredients except pork and buns. Blend well and bring to a boil. Reduce heat, simmer 10 minutes. Stir in cooked pork, simmer additional 10 minutes. Serve on sandwich buns, serves 5.
I am obviously a novice cook, but I have some awesome homemade bbq sauce someone gave me and some chicken breast strips - what can I do for supper tonight? Thanks in advance for your advice!|||Bread them and fry them...use the sauce for dipping....yum...|||Oven Barbecued Chicken
2 tablespoons vegetable oil
3 to 4 pounds chicken pieces
Barbecue sauce
In a large skillet over medium heat; heat oil. Fry chicken until browned. Drain off fat and place chicken in a roasting pan or baking dish 13x9x2-inches in size. Pour sauce over chicken and bake at 350掳 for 1 hour, or until chicken is tender and juices run clear. Baste occasionally.
Oven barbecued chicken serves 4 to 6.
Or you could put your chicken strips in a crock pot and pour over sauce. Cook on low for 6-8 hours, high 2-4 hours. When it is done, you can shred the chicken with a fork and have pulled bbq chicken sandwiches. Put on crusty rolls and eat with coleslaw!|||Marinate the strips in half the barbecue sauce for a few hours. Then place the chicken on a greased broiler pan and broil them, brushing them with the remaining barbecue sauce, two or three times while they are broiling.
Serve them with baked potatoes and a salad. See more easy recipes and fun menu ideas on http://americanmadeyes.com/recipes.html|||Dip the chicken breast strips into melted butter, then dip the chicken strips into crushed up potato chips (any flavor). Bake in the oven until browned and crisp and then dip in warmed bar-b-que sauce.|||Marinate the chicken in the bbq sauce. Make into sandwich, or as a dinner, or serve on top of salad.|||Heat the strips in a small amount of bbq sauce, then have them on a sandwich roll. Similar to a pulled pork sandwich.
Should it be so many minutes per pound? Should the lid on the bbq be open or closed?|||Are you using gas or charcoal? If it's gas, leave the lid open for the first hour. (keep temp at 350 degrees). Close lid and continue checking chicken every 1/2 hour, maintaing temp of 350. Insert quick read thermometer until your chix has reached 170 degrees internally. (to do this insert thermomter between thigh and leg area-not on a bone, but through thickest part of meat). I also check thickest part of breast. Remove from heat and wrap in foil or cover for 20 minutes. It will be ready to cut and serve.
If you are using charcoal, the only difference is to close lid immediately and check every hour. Then follow instructions for thermometer check. remove from heat etc.|||till the temp is 165'
I have a couple thick top sirloin steaks I was planning to bbq. However, it's now raining. Any other good ways to cook a steak?
Also, they're not marinated yet.
Thanks|||I would broil them in the oven. You can still marinate the steaks, or just use a bit of pepper and garlic or use nothing at all. Do not use salt, as it will dry out the meat.
Depending on the thickness, I broil each side for about 12 min each for medium to medium rare steak.|||Cook them under the broiler in your oven.
Bert|||in the oven |||The closest to grilling is broiling. |||Broil or use an iron skillet, broiling will stink less...remember to cut the cooking time in half|||Frying pan with some spices and bbq sauce would taste quite nice. My bbq broke a month ago and I have been doing that al ot!
It tastes almost the same but you need to watch it closely, otherwise it will become overdone, quite easily. |||Allow the meat to rest at room temperature for about 2 hours. Season with salt and pepper (feel free to add any other marinade while meat comes to room temperature). Broil until meat is singed and sizzling. The amount of time varies according to the distance of your broiling pan from the flame; use your best judgment). Turn and broil on the other side until it is singed and sizzling once again. Remove from broiler and allow to stand for about 10 minutes. Serve with your favorite side dish.
I have a portable BBQ and coleman stove that I want to use with my pop up trailer I just purchased. The connectors are not the same on the BBQ / Coleman stove to allow it to connect to the trailer. Does anyone know if you can buy connectors? The BBQ / Coleman did not come with trailer.|||best thing to do is check with your local camping supply store. there may be an adapter you can purchase. good luck
i need a yummy but simple alcoholic drink to make with bbq chicken sandwiches. i want it to taste good but not too girly for the boys haha ?|||Lynchburg Lemonade庐
1 part Jack Daniel鈥檚庐 Tennessee Whiskey
1 part triple sec
1 part sour mix
Stir all ingredients with 4 parts lemon-lime soda. Garnish with a lemon slice and cherries.|||I think chicken doesn't lend itself to being 'pulled'. Pork and beef, cooked/stewed for long periods of time do better.
Chicken tender and can be shredded which I guess is kind of 'pulled'.|||Margaritas are always good as well as beer.
Wine can be good but BBQ sauce is very sweet which will make most wine sour. You could make a Sangria - wine with lots of cut-up fresh fruit and you add sugar to make it sweet.|||I don't really drink but the first thing comes to mind is Long Island Ice Tea. It's not iced tea but you can find the recipi online. also Midori Daquiri sounds good. or just wine.|||beer
When I eat bbq I eat a lot of pork loins or country style ribs that is marinated in soy sauce, vinegar, garlic, lemon or lime ( can't remember because i'm not usually the one who cooks it)|||Teriyaki Marinade
录 cup reduced-sodium soy sauce
3 tablespoons light corn syrup
3 tablespoons fresh orange juice
1 tablespoon dark brown sugar, firmly packed
1 garlic clove, crushed
陆 teaspoon ground ginger
In small jar with tight-fitting lid, combine all ingredients; shake until well combined.
EACH SERVING (2 TABLESPOONS) PROVIDES: 35 Optional Calories
PER SERVING: 49 Calories, 1 g Protein, 0 g Fat, 12 g Carbohydrate, 413 mg Sodium, 0 mg Cholesterol, 0 g Dietary Fiber; 1 points
Source:
"The Weight Watchers Complete Cookbook & Program Basics"|||Marinade sliced pork loin in soy sauce. sugar,crushed garlic, sprite , or 7 up, brown sugar Ketchup ground black pepper . Brush the meat with the marinade sauce while broiling so it won't get dry.
I picked up a little cute BBQ grill from Freecycle one day and we have used it a few times, but now I noticed that the paint is starting to peel on the inside of the lid. This BBQ is cute 'cause it looks like the Weber Jr. which I plan to buy for a replacement. I still feel uncomfortable about giving it away to anyone. I know the hardware stores sell spray to re-do your Q, but that doesn't prove it's a save thing. What is your opinion?|||I would NOT use a grill that has peeling paint... I bet it was made in china... Either sand blast it off or throw it away or take it back... I actually bought a cheap hibachi at the supermarket and when I opened the box the actual grill part had peeling silver paint!!! yup, made in china... GROSS and probably NOT healthy... I showed it to customer service... they ended up pulling them ALL off the shelves...
I need to find a recipe for a simple BBQ sauce that doesn't require molasses, mustard or vinegar. I have none of those. If anyone has one, please let me know.|||You can use Ketchup.
Add, brown sugar or pancake syrup. Black Pepper, Chili Powder, finely chopped onions and, or, finely chopped Red or Green Bell peppers.
A little salt.
Warm it all together until the onions aree cooked.
I make and sell the BBQ sauce that won 1st Place at the Americam BBQ Association Awards of Excellence for Tomato Spicy and 2nd Place for Tomato based Mild.|||The vinegar is really basic to the flavor you want in bbq sauce, you need the acidity for balance. Anything acidic, like lime, orange or lemon, will work, and it'll be boring and too sweet without it. Mustard is a spice, so you can use another ingredient for flavor: ginger for an asian thing, bourbon, chipotle, honey, even cola or coffee. BBQ sauce is really sweet and sour, so sour's essential. You could always look for a different type of sauce to make with the ingredients on hand, not knowing what you have and what it's for I can't suggest anything.|||I have made ones like that, just use brown sugar, maple syrup for the sweetener, as for the vinegar and mustard they give it tang and sharpness, you can use fruit juices, for the mustard maybe a bit of spice ike oregano or Old Bay seasoning.
I make cooked and uncooked types, for ribs, chicken, pulled pork, beef ribs and brisket, many options, find one you like and make it that way.|||Chinese barbecue sauce
Ingredients:
* Catsup 3/4 cup
* Soy sauce 3 tb
* Liquid smoke 1 tb
* Brown sugar 1/2 cup
* Ground ginger 1 tb
* Cloves garlic, minced 2
Method:
1. Combine all ingredients.
2. Heat until sugar is dissolved and bubbly.|||2 cup catsup
soy sauce
Worcestershire sauce
apple sauce
chili paste
onion powder
garlic powder
cayenne pepper
salt
pepper
cilantro
oregano
thyme
maple syrup
papprika|||Ketchup, garlic and onion powder, brown sugar and if you have it a little splash of a tomato based salad dressing....catalina or russian.|||ketchup and soy sauce. add spices to taste.
I am making bbq chicken in the oven tomorrow night. Is this okay to throw in the bbq sauce now or should I wait til tomorrow? Thanks!|||Tonight.|||only if you want your chicken to taste like bbq sauce|||You can or you can try this marinade which you can use for chicken legs or chicken wings.
1/2 cup honey
1/2 cup tomato sauce
1/4 cup soy sauce
1-2 tsp crushed garlic
1 tsp Chinese five spice
Mix all ingredients together and pour over chicken. Cover and marinate in fridge overnight. Bake, covered in foil, in hot oven until cooked. Remove foil for last 15 minutes of cooking time. Serve with steamed rice with marinade in bottom of roasting pan. Put small bowls of warm water with a slice of lemon in each for dipping sticky fingers in. Delicious!!!
Enjoy and have a great day/night!
xx K|||As long as it's covered and in the fridge, it probably won't make a huge difference - tonight or tomorrow morning. Go ahead and throw them in tonight if you've got the time, and deal with other things tomorrow!|||Do it. It will taste great.|||The best bet is to use an Italian dressing for the overnight marinade..Add you r bbq sauce in the last 5 mins before the chicky is done.|||Instead of putting the chicken in BBQ sauce, try putting the chicken in a ziplock bag. Then add some oil, salt, pepper, garlic, worchestershire sauce, and lemon. Let that set overnight. Then take out of bag, put in oven with your BBQ sauce then cook. The chicken will not be as dry .|||now so the flavor intensifies itself add some salt and pepper and refrigerate overnight|||Yes you can.. Have you tried Italian dressing that's great to on chicken grilled,fried, or baked.|||Yes you can merinate your chicken in any kind of sauce overnite as long as you keep it wrapped or sealed for protection.|||I think it is best to cook a little of the fat and other stuff away that may cause a bad taste first. If you do put the BBQ sauce on overnight be sure to refrigerate it so it won,t go bad.|||i think u should wait until tomorrow night just so it can be Fresh. if u do it now then it will taste weird when its done cooking so just wait until its done cooking so it won't be too hot. bbq sauce can get burnt when the chicken is in the oven. so just wait after you cook it to put the barbecue sauce on it. hope i helped!|||yes if you leave it in the fridge but then it tends to burn easy "the sauce". I prefer to just slowly cook it in a baking bag for a few hours. A flavor injector is also a great thing for BBQ chicken and you can find those at most large grocery stores in the utensil isle.|||I always put bbq on chicken right before I stick it in the oven. Not sure about overnight as you don't want to over power the taste. I like a suttle taste.But to each his own.|||Well, i guess it's ok. The only problem is if the barbecue sauce flavor is not as strong as you want it to be or that it might burn. But those worries are minor. If you put the sauce on the chicken before you grill it, it burns so i don't really know or think it will do the same in the oven. If it was me, i would marinate the chicken in lime, fresh garlic, a little olive oil, paprika, salt, pepper, basil, and fresh onions. i would then let the chicken cook in the oven, and then maybe use a little sauce mixed with butter...and brush it lightly. Good luck on your chicken!|||I wouldn't marinade in bbq sauce. It will burn before the chicken is done. Marinade with an oil based seasoning and then bake or grill. You can always add bbq sauce near the end of cooking.|||the point of marinading is to let the flavors soak into the meat, so I say, the longer the better. It should marinade at least a couple of hours so even if you wait till tomorrow you would have to do it early
Do I leave the skin on? I don't have time to mariante will this be okay? Can I just brush on the bbq sauce?|||season with salt & pepper adn put on the grill, let them cook for awhile before you brush on the BBQ sauce- add more sauce at the end so they are nice and saucy!|||season them to taste, grill them until they are done, then put the bbq sauce on after they have cooked and are taken off of the grill. you can baste them with seasoned olive oil...but its always best not to put bbq sauce on them while they're on the grill. happy eating!|||i'm not an expert so i'm not going to give you any advice on how to cook it (let's just say i've learned that from experience)...i reccomend looking it up on food network website!! you might even find new ways to cook it and new flavors that you could try!!! best of wishes!!! =]|||lay them on the grill then at the last 3-1 min brush bbq sauce or else the sauce will burn!?
hih
I am having a party and don't want to spend all day at the grill. Can I cook the chicken the day before and then throw it on the grill to BBQ?|||Absolutely! Actually, that would work great because chicken takes so long to cook on the grill it's easy to burn sections. If I were you I'd buy a pre-cut chicken (saves time), rub it with olive oil and season with salt & pepper (maybe a little garlic powerder) and cook it in a pre-heated oven 375 degs. for about 45 minutes. Then wrap it in foil and save in the refrigerator. About 1/2 hour before you put it on your preheated medium high grill take it out of the refrigerator to take the chill off. Place it on your well-oiled grill for about 4 minutes each side. Marinate with BBQ sauce and grill an additional 4 minutes each side. Allow to "rest" for a few minutes before serving. Total grilling time is only a little over 15 minutes!! (and you could throw some corn on the cob on there while grilling the chicken!)|||Here is a really good sauce I know how to make:
White Rosemary Barbecue Sauce:
* 2/3 cup mayonnaise
* Grated zest of 1/2 lemon
* 1/4 cup fresh lemon juice
* 2 teaspoons chopped fresh rosemary
* 1 large garlic clove, crushed through a press
* 1 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
Prepare 4 days in advance.
To make the sauce, whisk the mayonnaise, lemon zest and juice, rosemary, and garlic together. Refrigerate for 3 days.
On the 2nd day, season your chicken with the salt and pepper and place in a separate self-sealing plastic bag. Refrigerate for the remaining day.
The day of your party...
Lightly oil the cooking grate. Place the chicken on the grill and cook until the undersides are opaque and seared with grill marks, about 4 minutes. Turn, brush with about half of the sauce, and grill until the other side is seared, about 4 minutes longer. Turn, brush with the remaining sauce, and grill, turning occasionally, until the chicken feels firm when pressed, 1 to 2 minutes longer. Transfer to a carving board and let stand for 3 to 5 minutes. Cut into thick slices, transfer to a platter, and serve hot.
Enjoy :-D|||I have had this happen to me. Fry up your chicken first, to over fry it, this will help the cooking time on the BBQ, I have put the BBQ sauce on it after frying and let it set for a little bit in the oven under warm. When it was time for the BBQ, it only took a little time to cook and it was fun, the sauce tastes wonderful on the chicken, I use flour and garlic salt to fry the chicken.|||I'd boil the chicken to get it close to done. Then toss in a large bowl or container and toss with sauce....then all you have to do is put on the grill and sear the sauce for a while....I love my bbq chicken with the sauce cooked on it/ into it- almost burnt!!
So thats what I would do...|||sorry wrong name
I made this bbq chicken in the crockpot last week and it was incredible. So I have this pot luck dinner I am going to tomorrow and I was thinking about using the same bbq recipe but with meatballs. I want them to be saucy enough though, so does anyone make really good meatballs in the crock pot this way?|||This is the one that my family loves. You can make the meatballs from scratch with this recipe or just use the sauce recipe with your own meatballs.
INGREDIENTS
* 1 1/2 pounds lean ground beef
* 1 1/4 cups dry bread crumbs
* 1 egg
* 3 tablespoons grated onion
* 1 (1 ounce) package dry Ranch-style dressing mix
Sauce
* 1 cup ketchup
* 2 tablespoons apple cider vinegar
* 3/4 cup cola-flavored carbonated beverage
* 1/2 cup chopped onion
* 1/2 cup chopped green bell pepper
* 1 teaspoon seasoning salt
* 1/2 teaspoon ground black pepper
* 1 tablespoon Worcestershire sauce
DIRECTIONS
1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a large bowl, mix together the ground beef, bread crumbs, egg, grated onion and Ranch dressing mix until well blended. Shape into 1 inch meatballs, and place on a 10x15 inch jellyroll pan, or any baking sheet with sides to catch the grease.
3. Bake for 30 minutes in the preheated oven, turning them over half way through. While the meatballs are roasting, mix together the ketchup, cider vinegar, cola, chopped onion and green pepper in a slow cooker. Season with seasoning salt, pepper, and Worcestershire sauce.
4. Remove meatballs from the baking sheet, and place into the sauce in the slow cooker. Cover and cook on Low for 3 hours, then remove the lid and cook for an additional 15 minutes before serving.
I have also bought frozen meatballs and added them to this sauce and they are almost as good plus they take no time at all. The cola sounds weird but this recipe is really good. I got it from www.allrecipes.com a few years ago and it is the only way I make them now. It has been reviewed by almost 70 people. Here are the reviews. http://allrecipes.com/Recipe/BBQ-Cola-Me鈥?/a>
Have fun at your pot luck dinner.|||This may sound weird, but beer and jelly are two good things to add to bbq. Not at the same time though. If you want it sweeter go with the jelly. Beer will give it a heartier flavor, I can't really explain it, but it is good!|||You can use your crock pot as a keep the food warm. That would be good. Add a little hot pepper for the kick. Your friends will be running for more.|||my brother makes one with grape jelly and chili sauce. get a jar of grape jelly and melt it in a pot on the stove add a jar of chili sauce and cook in the crock pot with some frozen meatballs. Sounds gross but is actually good!
Im looking for a bbq sauce that is the best in the nation. Whether its from Florida or Tennesee or even Texas. I dont care where. I just need the best.|||The best bbq sauce I've tasted is Sonny's brand from Sonny's restaurant. They have 3 diff kinds, sweet is my fave! I live in Florida & there are Sonny's all over!|||Mine is definitely Cookies BBQ sauce, the original kind. My customers wouldn't settle for anything else either. It's from Iowa.|||Big Bob Gibson, Birmingham, Alabama|||Montgomery Inn bbq sauce! its a restaurant in cinci ohio (where i'm from) and their bbq sauce is sweet, tangy, and amazing. you can order it online.|||Grady's Premium BBQ sauce.
I HAD Grady Blair for a teacher, and he is amazing. Almost as amazing as his BBQ!
http://www.gradysbbqsauce.com/sauce.htm|||Sweet Baby Rays...imo|||for a commercial sauce that you can get in any supermarket...Sweet Baby Rays Honey BBQ Sauce..Sweet and tart and works great in the oven or on the grill..and with any meat..pork..steak...sausage...chicken...鈥?/div>
|||That is kind of hard since BBQ sauce is so different in different parts of the country.
I perfer a tomatoe based sauce and not a vinegar based sauce because I live in Kansas and that is what I was raised on.
So my favorite is Curly's BBQ Sauce.|||KC Masterpiece|||i like pitmeyer's bbq sauce because they have over 20 different varieties to choose from. i have 1 bottle of each in my pantry.|||Don't know the brand, but the bbq sauce at Denny's is awesome. It's just sweet and tangy. I love it
I put a frying pan, which was used on the side burner of our BBQ, into the dishwasher, and after the cycle ran, all the plastic dishes and the inside of the dishwasher have a black sooty appearance. I will need to run the cycle again, but does anyone have any "tips/tricks" of what to add with the cycle?|||Pour 1 cup of vineger in the dishwasher before you start the cycle over. Use detergent but you will not need jet dry or anything similar.|||I saw a commercial recently for a dishwasher "cleaner" of Jet Dry brand. I have not used it myself but here is a review.
http://www.epinions.com/content_18872766鈥?/a>|||heat the pan, then use a cloth to wipe it while its hot. be careful tho
I'm having a surprise 30th birthday picnic for my husband in early June and I'm trying to decide on caterers. Some offer BBQ packages with pulled chicken or BBQ chicken and others offer burgers & hot dogs. I'm leaning towards the burgers & dogs since it's more choice than just the chicken but I wanted to see opinions.|||What's your husband's preference? He's the birthday boy.
I'd prefer burgers and hot dogs because they are easier to eat in hand, generally drip less and if there's a variety of age groups, no one is disappointed.|||I am picky about my food, I only eat white meat chicken and all beef hot dogs - I cannot eat any dark meat chicken as it makes me sick as do chicken/turkey dogs and the chicken cannot have any pink in it so I would go for the burgers unless they are going to be BBQing chicken breasts as well as legs and thighs. Make sure that there are plenty of sides like potato and macaroni salad, coleslaw, toppings for the burgers and dogs, baked beans, pickles, relishes, etc.
SAC|||I would want the BBQ chicken. Most people nowadays are so health conscious about what type of lean beef is used in their burgers and hotdogs usually don't go over that well with adults. Maybe you could see if the caterers will give you just a few burgers and dogs along with the chicken so that you have 3 choices. I just really think people are so health conscious now that the chicken is the best option.|||The problem with BBQ chicken is not everyone can bbq chicken and raw meat is undesirable. So I would go with the burgers and hot dogs. Now if the caterer is going to stand at the bbq and take care of the chicken, then I would say let them prepare it for you. But let them give you a test taste. If it is a good caterer, they will do it.|||If you get the hot dogs & hamburgers, make sure that they're Kosher hot dogs (all beef - and not "mystery meat"). ....and be sure that you have a vegetarian choice too (if there will be a BBQ there, you can BBQ whole portobello mushrooms, and garnish just like you would a hamburger) .... Personally, I'd love to have the pulled chicken, but that may be too limiting to just have one choice...|||Ask them what type of hot dogs they are serving. If they are beef dogs, pork/beef, chicken, or turkey. That may sound like a neurotic question but if someone can't eat beef or pork you should offer them a substitute. More people would be happy with chicken then nothing at all.
I love chicken hotdogs.|||The burgers and hot dogs are easier to eat at a picnic, especially if there is not a lot of table space. It can be difficult to eat bbq chicken at a picnic because you can't really cut it standing up.|||i think burgers and hot dogs would be better but i wouldn't pay for them to be catered you would probably save a lot of money if you just made them yourself and you could make some potato salad and macaroni salad|||Actually I would prefer These Pulled Pork BBQ sandwiches.
http://www.demonpigbbq.com/recipes.html|||i'd rather have burgers and hot dogs. i think its better because of what you said, there's more choice, and i think generally, more people prefer burgers and hot dogs.|||I would rather have a bbq'd boneless skinless chicken breast to make a sandwich with on a hamburger bun. Just remember that some people don't eat beef or processed meat. Every time I throw a bbq I offer all 3 items.|||I would prefer the BBQ chicken but I think the majority of people would go for the hamburgers and dogs.|||Burgers & hot dogs, could always ask for (or make it yourself) bbq chicken wings for diversity.|||Any of the three as long as someone else does the cooking.
(If there are to be children there also, BBQ is messy for them.)|||I say go with the burgers and dogs. Your guest can make them the way they want to.|||if the barbeque sauce is good, but if its kraft i would rather have a hamburger.|||I would go for chicken.|||burgers and hot dogs
I like my job but I really enjoy cooking BBQ and have always thought about owning my own restaurant. They say restaurants are the hardest market to break into but I think in the south BBQ is the exception. If you have a tasty product (which I think I do) you'll get your share of the business.|||http://www.homebusinesscenter.com/123.ht鈥?/a>
go look|||Check with your local health department about what laws you'll be subject to - there are a lot of them if you're selling food.
Prepare a solid business plan, and make sure you have sufficient financing in place to carry you while people find your place.
Good luck.|||decide on form of ownership- proprietorship, partnership, etc. write up a business plan to present to a bank/investors for financing. research competitors and target market. survey potential locations. perhaps purchase an existing BBQ spot that isn't doing so well?
Can any of you bbq experts help me out? I couldn't find corn in the husk so I don't know if I put them directly on the grill or wrap them in foil first?|||White corn is my favorite to use, but I husk the corn really good getting the annoying stringy stuff off, wash it well place onto a nice piece of tin foil, add butter, salt and pepper (thats all it really needs) close up the tin foil and I rotate it around the grill for about 10 minutes sometimes 15( I like mine with some burnt pieces). Then place on the plate for everyone to grab!|||Method 1. Remove any husk from the corn. Mix the softened butter, cayenne and paprika and spread over the corn.
2. Seal each cob in a piece of aluminium foil.
3. Arrange the corn around the edges of the barbecue grill to avoid high heat (otherwise it may burn). Cook for 25 minutes or until tender.|||Buy heavy duty foil and wrap the ears individually in that. Then check them for doneness. (Everybody likes it done differently.)|||I alway have the ears right off the farm and soak them husk and all in water for a few hours before I grill,then I can throw them directly on the grill. Corn doesn't have to cook long, you can even eat it without cooking. Turn the ears so that they don't stay to long on the same spot. Just be careful when you peel as steam forms inside the husk. This is an old primitive camping trick.
I have ribs and I want to have bbq ribs but I dont have the money or want to go to the store to get extra ingredients you know. I also have a crock pot I heard some thing like cook it in there to get tenderer meat but my ribs have bones and I didnt know if that would effect my idea for that and please tell me how long to cook it because it is pork and I dont want me or anyone else to get sick.|||I have heard of boiling it first then put it in the crock pot with your sauses like that other guy said though if useing sauce out of the bottle add a little water|||You can skip the homemade sauce and just use a bottle of your favorite BBQ sauce.
BBQ Ribs, Melt in Your Mouth (Slow Cooker)
2 sides pork spareribs (about 6 pounds), separated
1 (28-ounce) can chunky tomato sauce
1/3 cup brown sugar
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
Place the spareribs in the bottom of a slow cooker. In a medium bowl, whisk together the remaining ingredients.
Pour the mixture over the spareribs. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
--Robin Miller, Food Network|||You can cook them in the crock pot or the oven and they will be fine.
Oven - I would cook them on a low heat 250 degrees for at least 1 and a half hours. Use your meat thermometer for a temp of 160.
I would put them in some flour, salt and pepper and brown them first. Then put them in a baking dish. Put whatever flavor you like on top of them - onion, peppers, tomatoes, etc anything you like. Then mix some water, vinegar, ketchup, and mustard - just for the fluids. You can add anything you want to the fluid. You want southwest ribs, add some jalapenos, hot sauce, onions - or add Tabasco sauce or Asian with soy sauce, ginger, tarragon. Or sweet like sugars, and syrup. Its your recipe and you know what you like
You can do the same thing in a crock pot. Same basic instructions but cook it on low for 8 hours or high on 5.
I do things like this all the time. I love to cook. Sometimes its great and its a keeper. Other times I end up calling out for pizza. But I have made the ribs this way and they are very good.|||I'd cook them in the crock pot, with BBQ sauce. cook on high for 6-8 hours. they will come out so tender the meat will fall off the bone. if you are using BBQ sauce out of a bottle you might want to ad a little water so the sauce wont burn.|||sprinkle with vinegar it for tenderize with salt &pepper season to your taste 350 for about 4 hours keep checking and turning make sure you keep water in pan and keep cover while cooking
I had something at a bbq once, that im pretty sure was banana pieces wrapped in bacon but im not entirely sure! (it was a while ago) has anyone tried this that can tell me the best way of doing it?|||From:
http://www.safefood.eu/article.asp?artic鈥?/a>
Bananas wrapped in bacon
Sounds like a strange combination but it works! The sweetness of the banana mixes with the savoury bacon. It helps to make the rashers as lean as possible by trimming as much of the fat as you can.
Serves four
Ingredients
鈥?4 bananas
鈥?4 slices of lean rashers
Method
1. Peel the bananas 鈥?remove the stringy bits as they鈥檙e often bitter
2. Wrap each banana tightly with a slice of rasher, then wrap the lot in tin foil
3. Put a skewer lengthways through the banana
4. Cook on the barbeque for around 10 minutes until the rasher is cooked through.|||cook it in foil so it dont burn|||Oh my, what a combo. Ya know, just wrap some bacon around a naner and put it on your grill over low heat and let us know how it goes. Doesn't sound too terribly hard.|||Forget the foil.
Just split the bananas lengthwise with the peel on and place cut side down on a medium hot grill laying them at a 45 degree angle. After about 3 to 4 minutes with the cut side still down rotate the bananas another 45 degrees and continue to cook for 2 to 3 minutes. This will leave a nice diamond pattern of grill marks and the carameliztion that you want from grilled fruit. Remove the skins from the bananas and reserve the fruit in a warm place.
Meanwhile use extra thick bacon and be sure to lay it across, not in line with, the grill bars. Keep a close eye on it to prevent flare ups and turn it once or twice, this will render out much of the fat. Remove the partially cooked bacon from the grill and drain on paper towels allow to cool enough to handle.
While the bacon is still warm wrap one slice in a spiraling motion around each banana half and secure with a wooden toothpick. Return the assembled banana/bacon combos to the grill and finish cooking until the bacon is done.
It is a little extra work but the results are well worth the effort.|||Sounds good what joanne said, never tried it myself, I have a good choc banana recipe for you.
Slice banana longwise (Don't peel), put some of your favourite chocolate along the opening, close up banana and wrap tightly in foil put on bbq. Delicious!!
It's my mum's birthday soon and I'm planning a southern style bbq to celebrate. I've been looking at different recipes and i'm feeling a bit lost, there's so many different styles of cooking and so many different areas. It's so hard to choose what to go for.
What do you think would be best?|||If you mean southern like Texas, I would do the BBQ ribs, BBQ chicken, Baked beans, Potato salad, Cole Slaw, Devilled Eggs, and fruit
If you mean Deep South, I would do the BBQ Ribs or BBQ chicken (or both), Black Eyed Peas, Cornbread or Corn Cakes, Greens (Kale, Spinach, Mustard, etc.) and ice cream for dessert.
HOpe that helps.|||Here are some great recipes:
Backyard BBQ'd Spareribs
Yields: 4 to 6 servings
2 racks pork spareribs (about 3 pounds each)
1/2 cup Memphis Shake or Cajun Rub, recipes follow
3 cups wood chips, soaked in water for at least 30 minutes and drained
2 cups of one of the following: Kansas City-Style BBQ Sauce or Chile-Coffee BBQ Sauce, recipes follow
Trim the membrane off the back of the ribs and rub ribs all over with spice blend. Cover and refrigerate for 2 to 24 hours. Soak wood chips in water for at least 30 minutes before grilling. Prepare an outdoor grill with a medium fire for indirect grilling. Place a drip pan, half-filled with water, under the cooler side of the grill grate. Open bottom vents of the grill.
Set the ribs over the drip pan. (If you have a rib rack, use it.) Toss 1 cup of the drained wood chips onto the coals and cover the grill. Rotate the lid so that the vent holes are directly over the ribs. Add about 1 cup of hardwood charcoals to the fire about every hour during the cooking time to maintain a medium to medium-low fire (a temperature of about 250 degrees F to 275 degrees F is ideal).
After 3 hours the meat should pull back from the bones and will have turned a reddish brown. Baste the ribs with some of the barbecue sauce of your choice and cook over direct heat until lightly glazed. Cut the racks into ribs and serve with extra sauce on the side.
Note:
Spareribs always mean pork from the belly. A rack of 11 rib bones ideally weighs between 2 and 3 pounds. Spareribs are often sold with a meaty section of the flank attached; when trimmed, they are known as "St. Louis style."
Cook's Note:
If you like your ribs dry, skip the sauce or simply serve it on the side.
=============================
Baked Spareribs With Luau Sauce
Yields: 8 Servings
Ribs
8 lbs pork spareribs, cut into 1 pound pieces
1/4 cup seasoning salt
1 cup honey
Luau Sauce
1 1/2 cups thawed frozen peaches, drained
1/2 cup white vinegar
1 1/2 teaspoons ground ginger
3/4 cup firmly packed light brown sugar
1/2 cup ketchup
3 tablespoons soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt
Preheat oven to 250°F.
For ribs:
Remove and discard excess fat. Arrange in baking pan large enough to hold in a single layer. Sprinkle with seasoned salt. Bake 2 hours or until ribs are cooked through and meat is tender. Brush with honey and continue baking 5 minutes.
For sauce:
Beat peaches in medium saucepan with an electric mixer at high speed for 5 minutes or until fairly smooth. In custard cup or small bowl, add about 2 teaspoons of the vinegar to ginger, stirring to form a paste. Continue adding vinegar, a small amount at a time, stirring constantly until mixture is smooth. Add to peaches. Add brown sugar, ketchup, soy sauce, garlic powder, and salt. Cook over medium heat, stirring occasionally, just until mixture simmers.
Serve with ribs.
==========================
Corn Pudding
Serves 12 – 14
2 cups whole milk
4 cups heavy whipping cream
9 eggs
2 tablespoons cornstarch
1/2 cup melted butter
2 cups sugar
2 1-pound bags frozen sweet corn or about 5 to 6 cups fresh corn
Heat oven to 350 degrees Fahrenheit. Lightly grease a 9-inch-by-13-inch baking pan.
Beat together milk, cream, eggs and cornstarch until thoroughly mixed, but not foamy (about 1-1/2 minutes on medium speed).
Stir in butter, sugar and corn. Pour into baking pan (mixture will fill it almost to the brim). Bake 1-1/2 hours, or until mixture resembles a thick pudding or custard.
======================
Cherry Dump Cobbler
Yields: 8 servings
1 ½ cup flour
1 ½ cup sugar
1 ½ teaspoon baking powder
1 teaspoon salt
1 ½ cup milk
2 cans pie filling (can be any flavor)
½ cup to 1 cup butter
Heat oven to 350 F. Melt butter in a 13 x 9-inch pan. Mix flour, baking powder, salt, milk, and sugar in a mixing bowl. Pour into the pan. Add the pie filling to the batter in the pan and spread evenly.
In order to make sure the fruit is distributed evenly over the dough, I like to drop the fruit mixture by the spoonful onto the dough mixture in little rows.
Bake for about 45 minutes to an hour. Check the crust so that it is the consistency that you like (re: light brown, dark brown, etc.). The darker the crust, the crunchier it will be.
Top with whipped cream or ice cream.
Extras:
Add a few handfuls of instant Quaker oats for crunchiness.
Add cinnamon to taste (especially if using apples).
Use different types of canned fruit: does not have to be cherries (can be blackberries, apples, peaches, blue berries, black berries, etc.).
Note:
I always keep canned fruit on hand for this “really impressive” emergency dessert. For instance, if I really need something for dessert, this dessert always pleases my family, and it is really easy to make.|||http://answers.yahoo.com/question/index;…|||EW!!!!! make veggie burgers,
who in their right mind would suck on a once living breathing animals' bones!!!
\
have some brains|||mammas-southern-cooking.com is a good site. It explains just what southern cooking is, as well as recipes.|||Go to thecopycatrecipes.com. They have restaurant recipes in there from Applebee's, Outback, Lone Star
Steakhouse, and many other great restaurants.|||Southern BBQ varies from state to state. Try to pick one state. Texas BBQ is famous for it's Mexican influence. Chili con carne would be a great side. Most southern BBQ sauces are not sweet.
Friday, February 3, 2012
I've tried alot of different seasonings when i bbq, but it still seems like its missing something. What do you use?|||Depends on what type of meat or fish you are cooking. Are you trying to achieve sweet, mild, spicy, hot, fruity?
Here's a list of different type sauces, try one.
Barbecue - Sauces
"Finger Lickin" Pickens' Sauce
"Pride Of The Deer Camp" Bbq Sauce
1948 Original Barbecue Sauce
A Nice Grilling Sauce
A Traditional American Basic Barbecue Sauce
Ackerman's Simple Rib Glaze
Apple Bbq Sauce
Apple Butter Barbeque Sauce
Argentina Bbq
Argentina For Bbq Sauce
Argentina-Style Bbq Sauce
Arkansas Bbq Sauce (Small Batch)
Asian Bbq Sauce
Atomic Barbeque Sauce
Bad Attitude Barbeque Sauce
Bar-X Bbq Sauce
Barbecue Sauce
Barbecue Sauce - Lucille's
Barbecue Sauce - Mr. Anderson's'
Barbecue Sauce - Oriental
Barbecue Sauce - Paul Prudhomme's
Barbecue Sauce Au Justin
Barbecue Sauce For Chicken
Barbecue Sauce For Hot Dogs
Barbecue Sauce With Beer
Barbecue Sauce With Mustard
Barbecue Sauce, Norine Juenger, Lenzburg
Barbecued Ribs With Peanut-Chipotle Sauce
Barbeque Dipping Sauce
Barbeque Sauce - French
Barbeque Sauce - Indonesian
Barbeque Sauce - Mexican
Barbeque Sauce - Oriental
Barbeque Sauce Ala Jetton
Basic All-American Barbecue Sauce
Basic Barbecue Sauce
Basic Western North Carolina Barbecue Sauce
Bbq Sauce
Bbq Sauce - Emeril's
Bbq Sauce - Texas Style
Beef Rib Finishing Sauce
Belly's 'kick ***' Barbecue Sauce -- Texas Style
Belly's Paluxy River Sweet Sauce
Belly's Texas-Style Finishing Sauce
Bentley's Abercrombie Sauce
Bermudan Hot Grilling Sauce
Bert's Superb Barbecue Sauce
Big Boy Barbecue Sauce
Big John's Sauce
Black Coffee Barbecue Sauce
Black Jack Bbq Sauce
Bodacious Barbecue Sauce
Bourbon Bbq Sauce
Bruce Baker's Eastern North Carolina Sauce
Bruce's Miss Peach, Mr. Bourbon Sauce
Buckaroo Bar-B-Q Sauce
Buffalo Chipotle Sauce
Caribbean Bbq Sauce
Cattle Ranch Barbeque Sauce
Champagne Ginger Barbecue Sauce
Charcoal Barbeque Sauce
Chef's Barbeque Sauce
Cherry-Orange Sauce
Chicken Barbecue Sauce
Chicken Barbecue Sauce - Dave's
Chicken Barbecue Sauce - Jeff's Dad's
Chili Pepper Honey Barbecue Sauce
Chinese Barbecue Sauce - 1
Chinese Barbecue Sauce - 2
Chinese Barbecue Sauce - Char Sui
Chutney Barbecue Glaze
Circle F Bbq Mustard - Vinegar Bbq Sauce
Circle J Barbecue Sauce
Citrus Barbecue Sauce
Citrus Sauce For Fish
Classic Barbeque Sauce
Classic Horseradish Sauce
Coca-Cola Barbeque Sauce
Coca-Q Sauce
Coffee-Soy Glaze
Coke Barbeque Sauce
Comforting Barbecue Sauce
Cowboy Barbeque Sauce
Cowtown Bbq Sauce
Cumberland Sauce
Curry Barbeque Sauce
Cybersauce - 2
Damn-Tasty, Sure-Simple Rib Sauce
Danny Gaulden's Mustard Glaze
Deacon Hubbard's Bbq Sauce
Dean Smith's Barbecue Sauce
Dean's Barbecue Sauce
Dehydrator Barbecue Sauce
Devil Sauce
Ryland Motley's Eastern North Carolina Bbq Sauce
Dipping Sauce For Barbecued Chicken
Don Martin's Yellow Sauce
Doug's Kickoff Barbeque Sauce
Down Home Barbecue Sauce
Dr. Barbecue's Carolina Mustard Sauce
Dreamland Barbeque Sauce - Tuscaloosa
Dreamland Bbq Sauce
East Texas Sure Bbq Sauce
Eastern Vernon's Dad's Sauce (A Real Family Recipe From Nc)
Easy-Made Barbeque Sauce
Enigma Sauce: From The Deep South Of Georgia
Eric Lewis's Bbq Sauce
Euel's Barbecue Sauce
Famous Dave's Texas Pit Bbq Sauce
Famous Dave's Texas Pit Brisket
Fergy's Bbq Sauce (Tomato Based)
Fergy's Hot Bbq Sauce
Fergy's Mustard - Vinegar Barbecue Sauce
Finger Licking Pickens' Sauce
Florida Barbecue Sauce
French Quarter Sauce
Galliano Barbeque Sauce
Georgia's Barbecue Sauce
Golden Bbq Sauce
Golden Mustard Barbecue Sauce
Great Barbecue Sauce
Greg's Barbecue Sauce
Guava Bbq Sauce
Hobbes' North Carolina Bbq Sauce
Homemade Texas Bar-B-Que Sauce
Honey Bbq Sauce
Honey Citrus Glaze & Sauce
Honey Spiced Bbq Sauce
Horseradish Barbecue Sauce
Hot Spicy Texas Bbq Sauce
J&J's Outdoor Style Hickory Bbq Sauce
J. B. Bryant's Memphis Bbq Sauce
J. P. Hayes's Chipotle Bbq Sauce
Jack Daniel's Barbecue Sauce
Jack Daniel's Grill Glaze
Jack Daniel's Rib Glaze
Jack Daniel's Spectacular Sauce
Jack Daniels Bbq Sauce
Jalapeno Jelly Glaze
Jamaican Jerk Sauce - 1
Jamaican Jerk Sauce - 2
Jamaican Jerk Sauce - 3
Jerry's Barbeque Sauce
Jezebel Sauce
Jim Prather's Mj Sauce
Joan Lowder's Q Sauce
John Marsh's Talliwagger Southern Style Bbq Sauce
John Willingham's Sweet Bar-B-Q Sauce
Johnson Family Sauce
Judy's Barbeque Sauce For A Crowd
Justin's Barbecue Sauce
K. C. Masterpiece Sauce
K.c. Masterpiece Sauce
Kansas City-Style Barbecue Sauce (Paul Kirk)
Karl Moser's Bbq Sauce
Korean Style Barbecue Sauce
Kurt's Jalapeno Barbecue Sauce
Kurt's Jalapeno Bbq Sauce
Larson's Guam Shish Kabob Sauce
Lendzioszek Bbq Sauce
Little Red-Haired Girl Bbq Sauce
Mad Dog's Bbq Sauce
Mango Scotch Bonnet Bbq Sauce
Maple Bbq Sauce
Margarita Glaze For Poultry
Mark's Barbecue Sauce
Martha's Bbq Sauce
Memphis Magic Barbecue Sauce
Memphis Magic Bbq Sauce
Memphis Sauce
Memphis Style Sauce
Mike's Honey-Chipotle Sauce
Mike's Kansas City Style Sauce
Missouri Barbeque Sauce
Mock-Bufalo Chipotle Sauce
Molasses Orange Barbecue Sauce
Mom's Best Bbq Sauce
Mustard Barbecue Sauce
Mustard Vinegar Based Sauce
My Barbeque Sauce
New Mexico Style Barbecue Sauce
Nick's Rib Sauce Clone V
Nick's Starburst Rib Sauce
Norine's Barbecue Sauce
Old-Fashioned Barbeque Sauce
Orange Barbecue Sauce - Charlie's
Orange Barbecue Sauce - Steven's
Orange Bbq Sauce
Orange Currant Glaze
Oriental Barbecue Sauce
Original Barbecue Sauce 1948
Original Cybersauce
Palmieri Bbq Sauce
Pantry Shelf Barbecue Sauce
Paul Kirk's Basic Kansas City Barbecue Seasoning Or All-Purp
Paul Prudhomme's Bbq Sauce
Peach Barbecue Sauce
Peaches 'n Cream Bbq Sauce
Phoenix Brand Chamionship Bbq Sauce2
Phoenix Grand Championship Barbecue Sauce
Pickling Spice Mix For Homemade Bbq Sauce
Pigpen's Secret Sauce
Pigpen's Secret Sauce*
Pineapple Ginger Sauce
Pineapple Willie's Jack Daniel's Barbecue Sauce
Pineapple Willie's Jack Daniel's Bbq Sauce
Pit Barbeque Sauce
Plantation Hot Sauce #2
Polynesian Teriyaki Sauce
Pork Butt Kicking Sauce
President Lyndon B Johnson Barbecue Sauce
Pride Of The Deer Camp Bbq Sauce
Que Queen's Royal Jelly
Ranch Barbeque Sauce
Randy's Secret Sauce
Rattlesnake Club Barbeque Sauce
Really Simple Barbeque Sauce
Really, Really Smell Good Sweet Mustard Sauce
Red Chinese Rib Bbq Sauce
Red Hot Barbecue Sauce
Red Plum Rib Glaze
Red's Basting Sauce
Reed Hearon's Barbeque Sauce
Remus's Kansas City Classic Sauce
Rib Bbq Sauce
Rick's Rib Sauce
Robert A. Slayden's Bbq Sauce
Robert's Barbecue Sauce
Rock's Doctored-Up Cattleman's Barbecue Sauce
Rock's Rib Finishing Sauce
Rodney's Pickle Juice Bbq Sauce
Routh Street Restaurant B-B-Q Sauce
Routh Street Restaurant Barbecue Sauce
Sharky's Mustard Sauce
Sheila's Backyard Barbecue Sauce
Shindig Bbq Sauce
Silver Pig Style Hot Table Sauce
Six Pepper Bbq Sauce
Smoke Signals Barbeque Sauce
Smoked Sauce
Sonny Bryan's Barbecue Sauce
Sourghum Barbeque Sauce
Southern Style Barbecued Rib Sauce
Southern Style Grilling Sauce
Spareribs With Mustard Sauce
Spicy Barbeque Sauce
Spicy Basting Sauce
Spicy Hot Bbq Sauce
Spicy Texas Barbeque Sauce
Stephane's Barbecue Sauce
Steve's All Purpose Barbecue Sauce And Marinade
Super Smoking Sauce
Sweet And Sour Polynesian Sauce
Sweet And Spicy Barbecue Sauce
Sweet Mustard Sauce
Swiss Chalet Barbecue Sauce - Copycat
Sylvia's World-Famous Barbeque Sauce
T.g.i. Friday's Jack Daniel's Grill Glaze
T.g.i. Friday's Jack Daniels Grill Glaze
Tangy Honey Sauce
Tangy Sweet Bbq Sauce
Tarragon-Cider Basting Sauce
Tennessee Barbeque Sauce
Texas Barbecue Sauce
Texas Bbq Sauce
Texas Style Bbq Sauce
Texas Table Sauce
Texas True Barbecue Sauce
The Baron's Sweet & Spicy Barbeque Sauce
Tommy Bowen's Pulled Pork Barbecue Sauce
Tony Roma's Carolina Honey Barbecue Sauce
Tony Roma's Original Baby Back Barbecue Sauce
Tony Roma's Red Hot Barbecue Sauce
Top Secret Recipes -- Tony Roma's Blue Ridge Smoky Sauce
Triple L Bar-B-Que Sauce
Tropical Barbeque Sauce
Truman Family Sauce
Uncle Shels Badlands Bushwaker Sauce
Unique Peach Barbecue Sauce
Vinegar Based Bbq Sauce
Walter Jetton's Barbeque Sauce
Warren's Barbeque Sauce
Weber Tangy Barbeque Sauce
West Nc Bbq Sauce
West Nc Bbq Sauce! Davidson County Version!
Western Kentucky-Style Barbecue Sauce
Western Kentucky-Style Sauce
Whiskey-Flavored Bbq Sauce
White Barbecue Sauce
White Trash Bbq Sauce
Yellow Sauce For Pulled Pork
Yellow Sauce For Sausage Or Brisket
Yucatan BBQ Sauce
Finger Lickin' Pickins Sauce
Carolina Pig Picklin Sauce (PDF)
Deer Camp BBQ Sauce (PDF)
New York System Hot Weiner Sauce (PDF)
Texas Sweet (PDF)
http://www.jurassicpork.com/Categories/B鈥?/a>|||I can give you the local receipe for seasoning a chicken BBQ. You will need some Garlic salt, onion salt, cominos, complete seasoning, season all, recado, black pepper, barbecue sauce (any kind), a little bit of salt (to your taste) remember you are already using the Garlic salt .etc. meaning that if you add a lot of salt your meat will stay salty. Make sure to season the meat well and then marinade overnight. It gives a good taste. Let me know if you liked it (i.e. if u try it).|||A steak seasoning made my McCormick's is awesome. So can use it on grilled veggies too.|||A great bbq rub that we can't get enough of:
1 bottle KC Masterpiece Steak Seasoning mixed with 1 bottle KC Masterpiece BBQ Seasoning|||montreal|||Whatever traditional seasonings anybody might suggest, try throwing in some fresh grated ginger and a good tablespoon or two of orange juice concentrate for an unusual BBQ treat. Almost like a Teriyaki BBQ sauce.|||Seasoning salt, and or meat rub. Makes barbecue awesome. You can make you own rub by mixing and blinding a lot of seasonings together.
Whenever I go to a chinese take out place and I get bbq sauce, I have no idea what type of sauce it is! I have tried finding it and I just can't and they never tell me. What is it made of?|||Its the dripping of the ribs when they cook or the stock. Typically mixed with either hoisin and sugar plus a little ketchup or they mix it with LKK chinese marinade.|||it's probably soya sauce.
or it could be a mix of different spices but i'm pretty sure there is soya sauce in there.
it could also be dark soya sauce which is like a thicker type of sauce sauce.
I want to cook a chicken on the bbq this afternoon on a can of beer. Does anyone know how long? And do I open the can completely, or just a little?|||Okay, here it is. The master recipe for the beer-can chicken, the showstopper that will dazzle your family and friends. If you鈥檝e never made beer-can chicken before, start here, and once you鈥檝e mastered the basic procedure, there鈥檚 no limit to its variations.
1 can (12 ounces) beer
1 chicken (31/2 to 4 pounds)
2 tablespoons All-Purpose Barbecue Rub (recipe below) or your favorite commercial rub
2 teaspoons vegetable oil
You鈥檒l also need:
2 cups wood chips or chunks (preferably hickory or cherry), soaked for 1 hour in water and/or beer to cover, then drained
Vertical chicken roaster (optional)
Pop the tab off the beer can. Pour half of the beer (3/4 cup) over the soaking wood chips or chunks, or reserve for another use. If cooking the chicken on the can, using a church key-style can opener, make 2 additional holes in its top. Set the can of beer aside. Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels. Sprinkle 1 teaspoon of the rub inside the body cavity and 1/2 teaspoon inside the neck cavity of the chicken. Drizzle the oil over the outside of the bird and rub or brush it all over the skin. Sprinkle the outside of the bird with 1 tablespoon of rub and rub it all over the skin. Spoon the remaining 1 1/2 teaspoons of rub into the beer through a hole in the top of the can. Don鈥檛 worry if the beer foams up: This is normal.
If cooking on a can: Hold the bird upright, with the opening of the body cavity at the bottom, and lower it onto the beer can so the can fits into the cavity. Pull the chicken legs forward to form a sort of tripod, so the bird stands upright. The rear leg of the tripod is the beer can. If cooking on a roaster: Fill it with the beer mixture and position the chicken on top, following the manufacturer鈥檚 instructions.
Tuck the tips of the wings behind the chicken鈥檚 back. Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium.
When ready to cook, if using a charcoal grill, toss all of the wood chips or chunks on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180掳F on an instant-read meat thermometer inserted in the thickest part of a thigh, but not touching the bone), 11/4 to 11/2 hours. If using a charcoal grill, you鈥檒l need to add 12 fresh coals per side after 1 hour. If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil.
If cooking on a can: Using tongs, hold the bird by the can and carefully transfer it in an upright position to a platter. If cooking on a roaster: Use oven mitts or pot holders to remove the bird from the grill while it鈥檚 still on the vertical roaster.
Present the bird to your guests. Let the chicken rest for 5 minutes, then carefully lift it off its support. Take care not to spill the hot beer or otherwise burn yourself. Halve, quarter, or carve the chicken and serve.
Serves 2 to 4
All-Purpose Barbecue Rub
Variations on this rub have appeared in each of my barbecue books. There are four basic ingredients-salt, black pepper, paprika, and brown sugar-and by varying the proportions you can create an almost endless variety of flavors. For a spicier rub use hot paprika instead of sweet paprika. You could also substitute granulated sugar, light brown sugar, or Sucanat (powdered evaporated sugarcane juice) for the dark brown sugar. There isn鈥檛 a fish that swims, a bird that flies, or a beast that walks that wouldn鈥檛 benefit from a generous sprinkling of this multipurpose rub.
1/4 cup coarse salt (kosher or sea)
1/4 cup dark brown sugar
1/4 cup sweet paprika
2 tablespoons freshly ground black pepper
Put the salt, brown sugar, paprika, and pepper in a small bowl and stir to mix. (Your fingers actually work better for mixing the rub than a spoon or whisk does.)
Store the rub in an airtight jar away from heat and light; it will keep for at least 6 months.
Makes about 3/4 cup|||There's a little wire rack at WalMart that holds the chicken upright with the can of beer inside the cavity. Just pop the can open. Cook with grill lid down until joints move very easily and juices run clear. Drunken chicken is GOOOOOD!|||Virtually impossible i would think and most certainly
not a sensible thing to try .|||Here is a website with instructions and pictures :)
http://www.outofthefryingpan.com/recipes鈥?/a>|||Ok first use a can of beer your like wash chicken and shove can opened up the chickens butt, the place chicken but side down on grill cook till skin turns brown. Oh make sure coals are on the sides of grill so heat moves around chicken or you will burn chickens butt.|||About 30 min depending on the bird yes open the can all the way some resipies say pour out 1/2 the can and fill with water don't it tastes better with the hole can.
boy that sounds good.
you should have invited me|||Beer Butt Chicken
Wash and season your chicken inside and out before grilling. ( I put a little fresh thyme and sage under the breast skin, and season well with garlic powder, and salt and pepper.) Rub your bird with a small amount of olive oil.
Open the can of beer, pouring 1/3 out to allow for boiling. Place the chicken in a standing position on top of the can, leaving wings in a down position, tucking the tips under the upper part of the chicken legs. Position legs in front of the bird, so it stands nice. Place a disposable foil pan under the bird.
*This is important: defer the heat so that it is not directly under the bird, I have a round grill, and I place coals in a circle around the edges.
Place top on grill and leave bottom air holes open, and top air holes slightly open, not all the way.
roast for 1 and 1/2 hrs or 2 hrs for larger bird. ( over 3 lbs)
An easy wasy to tell if it is done, is by trying to bend the leg, a done bird will flex easily.
This is great, the chicken is almost " smoked" and the beer makes it very moist.
Good luck and enjoy!|||Ask Martha|||Beer Can Chicken BBQ Recipe
Weber Poultry Roaster
Here鈥檚 a technique that delivers great-tasting chicken and makes a lively conversation starter as well. We鈥檝e used one of our special rubs, but you can sub in 2 to 3 tablespoons of your favorite one. Bottoms up!
For the rub:
1 teaspoon dry mustard
1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon granulated garlic
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 whole chicken, 4 to 5 pounds
2 teaspoons vegetable oil
1 can (16 ounces) beer (tall boy)
To make the rub: In a small bowl combine the rub ingredients.
Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Lightly spray or brush all over with the vegetable oil and season, inside and out, with the rub.
Open the beer can and pour off half of the beer. Set the half-full can on a flat surface and slide the chicken over the top so the can fits inside the cavity. Transfer the bird to the grill, keeping the can upright. Carefully balance the bird on its two legs and the can. Grill over Indirect Medium heat until the juices run clear and the internal temperature reaches 170掳F in the breast and 180掳F in the thickest part of the thigh, 1-1/4 to 1-1/2 hours. Wearing barbecue mitts, carefully remove the chicken and the can from the grill, being careful not to spill the beer 鈥?it will be hot. Let the chicken rest for about 10 minutes before lifting it from the can. Discard the beer. Cut the chicken into serving pieces. Serve warm.
Makes 4 to 6 servings.
Or is it safe to unplug the tank from the bbq and bring it inside?|||Turn off the gas and do not even worry about it...no issue what-so-ever.|||Yes to #1
As for #2 Do Not store it in the house.|||no problem its done all the time with people who use propane for heat etc., and the cos that sell it!|||Turn it off and leave it outside. Winter will not affect it. Don't store it in the house. That is unsafe and illegal in some places.|||Keep it outside. No need to unhook it. Get a good cover for the BBQ.
I digress: You may find that you will want to use the BBQ even in winter. Even if you don't want to do it yourself, you can probably get one of your macho boyfriends to do the cooking even when it is snowing outside. Guys seem to like the challenge. Besides, if you are throwing a party, it gets them out of the kitchen if you have other things to do there and don't need them interfering.
Do NOT bring it inside. Even a slow leak that doesn't kill you can make you queasy and feel ill.
I've got frozen chicken breasts, BBQ sauce, and buns. Any tips on how to properly shred the chicken and mix in the BBQ sauce? Any other ingredients (like cheese, tomatoes, onions, etc.) I should mix in?
Thanks!|||I would poach the chicken breasts (simmer on very low heat until done, maybe in chicken broth). When they are done, you take a fork (or two forks) and separate the meat that way. Then just mix in the BBQ sauce and put it on the bun. I would butter and toast the bun under the broiler first.
I would serve it with coleslaw or potato salad and baked beans mmmm or french fries w/more BBQ sauce
The best way to make BBQ meat is in a slow cooker, then it just falls apart when you shred it with the fork.|||The fast way......boil the chicken until it is cooked then shred with a fork. Place the shredded chicken in a baking pan and add the BBQ sauce and place in the oven at 250 degrees for about 20 minutes or so. Stir it a few times while it is in the oven to get all mixed in good. The cheese, veggies and other goodies shouldn't be mixed in with the meat. I would saute the onions though.
Hello, we were given a free BBQ. Model is Fiesta Regency 4000. When I opened the lid to take a look inside, i saw some coals in the middle. The BBQ also has a propane tank at the bottom. My impression is you can either use one of them but not both.
Can anyone tell me if this is unusual? I have never owned a BBQ before in my life and can you tell me how to light up the coals, if they are indeed usable
Thanks|||Those "coals" are not charcoal.
They are reusable lava rock.
They will not, are not able or meant to be lit.
Do not use charcoal and lighter.|||I used to be a chef and some models used to have fake coals(ie they are stones) just for aesthetic effect, they just retain heat so this is a clean BBQ with little cleaning(you wash the stones whence cooled maybe). You don't actually light the 'coals' just the gas as per the instructions. Use as per a normal BBQ.
Sounds like it would be that anyway.
I want to have a bbq and have the typical hot dogs, but I will be having people of Hindu faith who don't tend to eat as much mean especially beef, what should I have for them? I also have Muslims and vegetarians attending.|||There are soy dogs and garden burgers that are made up of veggies and soy only, no meat. Grill some veggies - eggplant, zucchini, squash, onions, asparagus|||Vegetable pizza. I make it for every event I go to and EVERYONE loves it. Here's the recipe:
Ingredients
* 2 (8 ounce) packages refrigerated crescent rolls
* 2 (8 ounce) packages cream cheese, softened
* 1 cup mayonnaise
* 1 (1 ounce) package dry Ranch-style dressing mix
* 1 cup fresh broccoli, chopped
* 1 cup chopped tomatoes
* 1 cup chopped green bell pepper
* 1 cup chopped cauliflower
* 1 cup shredded carrots
* 1 cup shredded Cheddar cheese
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust.
3. Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
4. In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.|||Grill some kabobs made completely of vegetables. Slices of yellow (summer) squash, slices of zucchini squash, cherry tomatoes, mushrooms. Bring a container of rice you have prepared at home to serve with the veggie kabobs.
Other sides you could have:
Deviled Eggs
Vegetarian Baked Beans
A three bean salad
Slaw
Fruit Salad
Use all beef hot dogs or turkey dogs - Muslims do not eat pork.|||Have a separate grill with veggies like squash, corn, etc on it; separate grills will be good for the ones who do not eat meat|||ok
My mom was planning on marinating some chicken in bbq sauce and then cooking it or putting it in the
oven.
Unfortunately she forgot about the chicken and its been a couple of days since its been in the fridge.
So i wanted to know what is the maximum time the chicken can be in there while still being edible and safe (because of cross contamination and all the junk about bacteria growth and such) ?
Thanks.|||cross contamination is when you get one thing mixed with another that should never be together. Like drinking from the milk jug. Or double dipping in the chip dip. Thats cross contamination.
If your marinade from the chicken dripped onto a bowl of lettuce, THAT is cross contamination.
You do not have to worry about that while marinating the chicken.Several days is fine as the salt in the marinade acts as a preservative, just like it does in the BBQ sauce.
And it inhibits bacteria growth, as does the coldness of the fridge.
LIke the other guy said about the wings, 3-4 days is okay. Just cook them well done and do not use the marinade for any other meats.
And no it does not violate some kind of health code. What code would that be, exactly?
Chicken doesn't spoil THAT fast and keeping it cold in the fridge and marinating in a sauce that involves vinegar and salt,(BBQ sauce has one or both) both of which are recognized food preservatives doesn't make it spoil faster.
Not cooking the chicken to a proper temperature violates a health code.
Marinating it a few days does not.
EDIT: Anyone wanting to see my employment record or talk to any of my current or prior employers, feel free to e-mail me.
It is not against any violation to store marinating meat in a walk in cooler. Where the hell else would a eating establishment store it?
There is no law stating how long meat can remain in a marinade.
You do not need to toss meat if it is AFTER the SELL by date, only after the USE by date.
there is a huge difference.|||If it's only been a couple of days, she should be able to marinade it another 24 hours safely. Properly stored, most chicken can be safely kept for 3-4 days after purchase. There's usually info on the label that says "Sell By".. with a date, to give consumers an idea of how long one can safely eat the product.|||As far as spoilage goes, just so long as you cook it by the sell date on the package, you should be OK. Also make sure you cook it to internal temperature of 160 and you should be OK.
Now... about overmarinating - if the marinade has too much acid like vinegar or too much salt, your meat will start to cure if marinated too long. Overnight would be a maximum I would use.
Also... don't apply your BBQ sauce until the last 10-15 minutes or so of cooking or the sugars in the sauce will burn.
Bill
Barbecue Recipes - http://www.bbq-book.com|||You can marinate up to a day. A couple of days, you *probably* won't get sick (I've had it happen before and I never got sick) but in the future, if it's been marinating in the fridge for more than a day you should probably throw it out and just marinate new chicken for a few hours.|||Alot of Restaurants Marinate there foods well over 12 hours you have one week from the time that it first went in the refrigerator. Thats the rule we have for any food.
Edit: And to Amanda S who thinks she knows everything she is wrong I had a Sanitation Class and we went over this so many times and even on the test it was on the test 2 or three times so we got it.|||3 to 4 days is fine...you can always google The Foodnetwork and ask them this same question...Personaly myself i am a line cook at a sports bar...and we do marinate chicken wings for wing night..when we have left overs we never throw them out at the end of the night...we let it sit in our walk in for at least 3 to 4 days in case we get a side order that calls for them...3 or 4 days is good enough|||As a professional cook, I can say a few days is fine. The BBQ sauce is a high sugar, acidic environment and bacteria does not grow well in that esp in a fridge. Besides that, you will be cooking it to temp. I would go five days.|||It really depends upon when the sell by date is. I never, ever go past that date. I've had food-poisoning 3 times. It's not worth the risk.|||24 hours is even pushing it.
i dont marinate over 10 hrs|||I wouldn't eat it, honestly. 12 hours is about what you're aiming for. A couple days is really stretching it.
To the person who said they do that in a bar, that's horrifying.
"we let it sit in our walk in for at least 3 to 4 days in case we get a side order that calls for them"
Doesn't that violate some kind of health code??
Edit: Please ignore these people pretending to be chefs to help their point, especially the one who thinks the extremely low concentration of salt in bbq sauce counts as a preservative. Salt is only a preservative in the case of curing when the solution contains an extremely high salt concentration, like with commercial brine.
Regardless, you can't let chicken marinate for 3 to 4 days, even in the fridge. Even if it doesn't kill you, it's not sanitary, and it'll ruin the taste anyway as the chicken degrades.
@anna, yeah I'm sure they put the same question on the test 2 or 3 times. That makes total sense.
I've never bbq'ed at a public park and am planning on it soon. With the public grills... How do you clean them? What if they are rusty? do you just scrape them with a wire brush, wipe them down, and then start the fire which sterilizes them? Sorry if this is a stupid question, I just wouldn't want to get sick from not preparing the grill properly. Thanks!|||Yes, with fire no problem... May I suggest a disposable BBQ, typically sold at the grocery store for under $10 bucks, and worth it if it helps you relax. Honestly, don't bring to much...
Bring more non-perishables, snacks - And run down to target, I see that they have a hammock on sale for $25 bucks...
SWEEEEEET!!!!!|||invite your people, and make a menu/grocery list. People dont like it to be too awkward when they first get there, so have plenty of things to do and stuff to talk about. make them feel comfortable, be proffesional, but not too professional! Oh and with the grills, just scrape of as much crap as you can, then light it, and let it burn for a few minutes.|||I would take my own grate and set it on top of grill--I won't use someone else's filth, along with the bird poop you'll probably find. Why not just carry your own little grill to the park?|||Scroll down this link for several suggetions:
http://www.ehow.com/tips_986.html|||That is not a stupid question! Definately clean them with a wire brush. Actually I would start the fire then clean it. It will burn most of it off.
If you are worried about rust and nastiness then bring foil. Better to have it and use it, than be stuck on a grill with UGH and RUST on it! Trust me, they are out there!! LOL
Good luck and Happy Grilling!|||most grills are not as bad as you think...people use them for cooking, not fornicating on...that would be extremely uncomfortable.
I suggest bringing along a wire brush, a kitchen cloth and vegetable oil.
rub the oil onto the grates and scrub it with the brush, then wipe it down with an oiled rag. this will get rid of any surface rust.
next light a raging fire, this will kill any bacteria that is left, and the oil will help to catch the entire grill on fire....have fun!
I have some chicken wings & wanna make a honey bbq sauce thats easy. Hopefully with few ingredients! I am making a buffalo chicken dip too, so thats why I would like a honey bbq sauce. Just to mix it up. Please help!|||1 cube vegetable bouillon
1 cup boiling water
1/2 cup ketchup
2 tablespoons vegetarian Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon dried minced onion flakes
1 1/2 teaspoons salt
1 tablespoon white sugar
1/8 teaspoon cayenne pepper, or to taste
2 tablespoons vegetable oil
1 slice lemon
1/4 cup honey
4 cloves garlic, minced
Dissolve vegetable bouillon in boiling water.
In a large saucepan over medium heat combine vegetable broth, ketchup, Worcestershire sauce, mustard, onion flakes, salt, sugar, cayenne pepper, oil, lemon, honey and garlic. Bring to a boil; reduce heat and simmer for 10 minutes.
or an easy one
2 cloves garlic, minced
1 tablespoon minced shallot
1/2 cup honey
2 cups barbecue sauce, your choice
3 tablespoons chopped fresh cilantro
In a medium, nonporous bowl, combine the garlic, shallot, honey, barbecue sauce and cilantro. Mix well and pour onto meat or poultry. Discard any leftover sauce.|||um...i usually just buy the bbq sauce from the store and then mix in mustard and honey..shortcut!|||4 cups tomato ketchup
2 cups Worcestershire sauce
1 small onion; minced
1 tablespoon minced garlic
drizzle of apple cider vinegar
four lemons juiced
1/4 cup honey
Salt and black pepper
In a saucepan, whisk all the ingredients together. Season the sauce with salt and black pepper. Place the pan over medium heat, bring the mixture up to a simmer and cook for 3 to 4 minutes. Remove from the heat and cool completely. Sauce will keep for 2 weeks, covered and refrigerated. Yield: 8 cups
I am a ummmmmmmmmm bad cook (to put it mildly! LOL). Just bought a BBQ and going to get a good steak tonight. Cant do a quality cut (working class so no prime rib lol) So any suggestions regarding cut of steak,cooking times,spicing, and maybe a lite marinade (Dont like a strong on as it takes away the flavour of the meat so teriaki is out). Like my steak medium rare.
Yes I will put up the 10 points!
Thanks in advance!|||Ok KING of the Barbies Here From Australia. Put the spices/ even little garlic crushed / maybe a little soy sause as it helps with the browning.and leave the steak at room temp for at least 30 to 40 mins ( hope it a little warm there) Then get ya Barbie up hot just before it starts to smoke.. Wack some olive oil on the steak and get that mother on the barbie. and only turn it three time. It medium only after a 4 to 5 mins
( takes practice). Then let it sit for a min after cooking so ya don't lose the juices... On ya MATE!!|||THE AUSSIE'S ARE THE BABACUE KINGS. WE KNOW AND YOU'S KNOW IT..SO COME ON OVER AND WE'LL SHOW YA'S HOW IT'S DONE1 Report Abuse
|||How about doing a peppered roast?
Buy two 7 - rib beef roasts about 14- 15 lbs. each
1 or 2 large garlic cloves
1 to 2 tbsp. salt
1/4 cup cracked black pepper
Have the butcher remove teh chine bone, back cord and feather bone from roasts. Trim excess fat & bone ends.
Peel and mash garlic with salt to make a paste; spread it on all surfaces of the roast. Sprinkle with pepper, pressing it into the garlic paste until well covered.
Place roasts, bone side down, in arge roasting pans. Roast in a large covered barbecue grill (or in a 325 degree oven- may need 2 ovens). Roast until meat thermometer reads about 110 degrees. Remove roasts from barbecue. Pour off fat. Protect your hands with a townel, stand both roasts up in 1 large pan with ribs facing each other. Cross every other rib to create a double rack roast (for example if you put your hands together & fold your fingers down).
Return double rack roast to grill and roast 15- 20 minutes per pound for medium rare. Roast until a meat thermometer reads 130 to 150 degrees depending on desired doneness.
Let beef rest at least 15 minutes before carving. Serve with oven roast onions if desired.
This makes 40- 50 servings- so cut down pounds and minutes for a small party. Example, if you use a 4 to 5 rib roast then reduce the seasonings by 1/3.
Brown Gravy: Remove roast to serving platter; keep warm. Pour off drippings; skim fat off meat juices, reserving 1/3 cup. Return reserved fat to roasting pan. Stir in 1/3 cup all- purpose flour. Add water to meat juices to make 2 and 1/3 to 3 cups; pour into pan. Cook and stir until mixture boils and thickens. Season to Taste.|||Well it is a little hard to tell exactly the type of grill can make a difference on how you cook. gas kettle reg charcoal. make your fire pretty hot and cook your meat about 4-5 min a side( med. rare 145 deg.) then test for doneness.you may have to cook a bit more. once you have figured out about how long you like the steak cooked try to remember that for future, this varies from the cut and thickness of the steak. Look for a cut the is a little marbled. marinades need to be a little acidic to tenderize the meat, this means fruit juices wines vinegar etc you could look at the Weber website they have recipes and cooking tips. Just don't cook so close to flame/heat that you are charring the meat and be sure to stay focused on the grill while you are cooking. don't wander.|||You can season, marinate all you want for flavor. Be aware that all steaks are not the same. You can't go wrong with a well marbled Rib-eye, 1 1/2"-2" thick. Try the Montreal Steak spice, wet the meat with Worcestershire, rub the spice all over, both sides. Fire up the grill to 425 degrees, ice down the beer,put a fine layer of rock salt on top, to insure cold beer, do that make ready salad thing, and place a big russet potato (that you've rinsed& poked slits in), into a big microwave proof bowl, add enough water to cover the bottom, cover and nuke it for 10 minutes, depending on wattage. Brush the steak with a little melted butter, and place it on the grill count to 20 slowly, while checking the quality of the beer, flip the steak, give another slow 20 second count, remove, drink beer, add potato, dress with butter, and what else turns you on, drink beer, prepare plate, sit down, enjoy! It's hard to beat a good steak, potato, and cold beer.|||You didn't specify if you got a gas grill or charcoal so I'll try to help you with both. First,let's get the steak.For your budget ,I would suggest a ribeye.It's a good cut,has a little fat for flavor and is the best steak for your dollar.Get the butcher to cut you one about 1 1/2 inches thick.There are a lot of seasonings on the shelves for steak,but I think the best way to go is simple and easy.All the grilling books and programs I've seen(and I have seen alot in 44 years) like to use basic stuff to not cover the taste of your meat,but to enhance it.First,Rub a small amount of olive oil all over your steak.Then,salt and pepper both sides.Sprinkle some garlic POWDER,not garlic salt on both sides. Now to the grill.You want high heat for searing purposes.If gas,heat to high.If charcoal,follow directions on bag of charcoal(Kingsford is best).Place meat on grill with lid open and sear on one side 4 minutes and then on the other for 4 minutes.Close lid and cook for 3-4 minutes more turning only once.Remove steak from grill and place on platter and wait about 3 minutes before cutting to allow the juices to re-distribute through the meat.Now,butter your baked potato,dress your salad,open an ice cold beer and you,my friend,are there. Good eats!|||HEY MAN - HERE'S THE BEST WAY TO MAKE A STEAK!
EASY PREP AND DELICIOUS!
This tip will make more of a difference than anything else - ONLY FLIP IT ONCE.
Get a rib-eye. Until you get some practice, get a cut without the bone. You don't have to get the expensive angus if you can't afford it. Just get a thinner slice if you don't have the dough. A lot of times if you hit the store in the morning, they'll have on sale the stuff that has to be sold that day or be thrown out. Be sure to cook within 24 hours in that case. If you really can't afford the rib-eye, I'd go with 100% beef burgers - or pork chops.
This tip will make more of a difference than anything else - ONLY FLIP IT ONCE - and don't poke it or cut it to see how done it is - that let's the juice out. And use a spatula or tongs to flip - don't stab it with a fork.
Depending on how thick, and how high the heat (don't know if it's charcoal or gas) cook it 4-6 minutes, the flip it for 4-6 minutes on the other side. Have a little bit of water handy in case the heat is too high and the meat starts to burn. Cook with the lid closed.
Also, the meat will cook a little more after you take it off.
If using a gas grill, be sure to pre-heat the grill for 10-15 minutes before putting the food on.
For spices, use McCormicks seasoned meat tenderizer and dill weed on one side only, just a few minutes before you put it on. Your eyes will pop out when you see how much the dill weed costs, but one bottle will last you a long time. Trust me it's worth it. Get some seeds and grow your own if you like it. It is a weed and easy to grow.
Anyway, the main thing is to only flip once, and as long as you don't burn it, it will be great. 2nd best tip, have everything all set so you can eat it right when it comes off the grill. If you don't eat it within a minute or two, you lose all the best flavor.
Speaking of weed, if you're so inclined go ahead and get the killer munchies while you're grillin. Don't forget to turn the grill off when you're done.
Oh yeah, and don't leave the grill while the meat is on - in can catch on fire and ruin the meat in a matter of seconds.
A $7-$10 bottle of Merlot goes well with steak.
Another tip for when you do burgers - cook them until the juice starts to pool on top, then flip and same thing. Burgers have to be cooked well because the grinding process can introduce bacteria into the interior part of the meat - not like a steak where the bacteria would mostly be on the surface. Have a splash of water ready in case of fire.
P.S. - You can get a ribeye for about the same cost as a Combo meal at McDonald's.|||This really depends on the cut you are going to be using, but generally if it's not a Tenderloin, rib or T-bone you will want to marinate it for a couple of hours prior to cooking. Definitely keep any steak you do cook to medium rare or rare as the more you cook it the more it will dry out and toughen. depending on the thickness of the steak doneness time will vary, so just give the top a poke with your finger until it starts to firm up slightly. (3/4" steaks I usually give 3-5 minutes per side)
A marinade is comprised of an acid, some oil and spices. I like to cook my steaks with simply with garlic, pepper and salt (salt at the last minute before putting them on the BBQ). But you can find any marinade you might like by doing a search on the internet, and I've added a link in the sources of a food site with some marinade recipes.
Happy grilling!|||best way that i have been able to do it, is marinade your steak now, and leave it in there until youre ready to cook it, on the grill, use a peice of aluminum foil so that the steak does not stick to the grill, and cook for about 10-15 minutes, keep jabbing it and flippin it, so that you get a good cook all around.
GOOD LUCK|||Marinade in worchestershire with a little garlic powder and onion powder (not salt) and Cook 3 minutes on each side and don't flip more than once.|||First, don't marinate the meat. London Broil is a really good grill steak. Not to thin, not to thick. Add a bit of seasoning. If you can get your hands on some freshly grown herbs, those are the best. That or get some Ohmaha Steak seasoning. Yum. If it's a gas grill, then set the heat on low-meduim. Let it warm up...throw that baby on the grill and hear her sizzle!! Cook with the top down for about 5 minutes, then flip her over...throw more seasoning on her and let cook for another 5 minutes with the top down. With London Broil, it's just the right time for meduim-rare. You could cut a tiny piece the off the side to make sure it's perfect for you. If not, let her cook a few more minutes, otherwise, grab the plate and fork, and enjoy. That baby will be soooo juicey...yumm..I think I am going to cook a steak tonight!! Enjoy you're dinner!!!! :D|||The essence of a good BBQ steak, in my opinion, is the pickling sauce. To prepare the source, mix any amount of the following according to your reference, butter, peppermint, lemon juice, salt, pepper. Evenly smear the sauce over both sides of the steak and it's ready to grill. When the steak is almost done to the extent you like, you may add a thin layer of honey on the upper side of the steak and then if possible, burn the upper side with a burner for a second so as to enhance its taste and smell. Now the steak is ready to serve. If possible, have the steak with some kind of mushroom, this surely helps improve the texture in your mouth.
Check it out!
The above method must be the most economical and convenient way to make a steak delicious!|||INGREDIENTS:
1 small onion, chopped
7 cloves garlic
1/2 cup olive oil
1/2 cup vinegar
1/2 cup soy sauce
2 tablespoons chopped fresh rosemary
2 tablespoons Dijon-style prepared mustard
2 teaspoons salt
1 teaspoon black pepper
1 (2 pound) tri-tip steak
DIRECTIONS:
Place onion, garlic, olive oil, vinegar, soy sauce, rosemary, mustard, salt, and pepper into the bowl of a food processor. Process until smooth. Place steak in a large resealable plastic bag. Pour marinade over steaks, seal, and refrigerate for about 3 hours.
Preheat the grill for high heat.
Brush grill grate with oil. Discard marinade, and place steak on the prepared grill. Cook for 7 minutes per side, or to desired doneness.|||1 inch Thick
1/3 Cup Steak Sauce
1/3 Cup Barbecue Sauce
1 clove minced garlic
1 teaspoon onion powder
Mix steak sauce, barbecue sauce, garlic and onion powder into bowl.
Use to marinate steaks in refrigerator for at least 2 hours.
NO ALUMINUM FOIL Use beer if it sticks|||monteal steak marinade...the best!!!
it come in a packet, and you just add oil, vinegar, and water...it makes for a delicious tender steak!!!|||Lots of us agree that a Rib-eye is great! Of course it is, it has the highest fat content of all steaks and the poster did say that due to budget she would not be doing prime rib so what's with the Rib-eye, that is prime rib! Now on to the facts: For some reason Top Sirloin is on sale quite often, usually at one store each week or so and at $3.50 a pound for a boneless cut it cannot be beat! Ask the meat guys at your store, that's what they bring home, Really! Get a thick cut and rub olive oil all over and fresh ground course pepper, let it sit awhile at room temperature. Then grill over hot, but not super hot coals about 10 min. total for each inch of thickness and turn just once with tongs and do not cut to check on the doneness. If it is too rare just put in back on for a minute. The flavor is so good that you will find yourself eating it rarer and rarer every time! Damn I am hungry now!|||get a good ribeye cut, best way to start and not too expensive
spicing and marinade is all due to personal taste but i usually marinade in a chipoltle lime or something of the likes for a few hours and spice with whatevere im in the mood for that night.
for medium rare, you wont have to keep it on for long if you have propane. if you use gas then just watch it, when it darkens on the outside just stab into the inside and see how pink it is - you want some but not too much. itll pry be on there for a good ten minuets or so depending on your heating temp.|||Marinate about 3 hours with 1 spoon of salt, pepper, 1/2 cup lime juice, 3 spoon of sugar, 1 slice of melted bulter or 1 spoon of whipped butter. Grill onion peels on the grill first for 3 minutes. Cook the steak 6 minutes on one side and 8 minutes on the other side. Serve the side with 6 minutes on top on the plate. Spread some raw chieves and you are ready to eat with an A1 sauce.|||I usually just use soy sauce and LOTS of fresh-ground black pepper on my steak. Let it marinade for about 1/2 hour (make sure to turn it over and add a little more soy sauce and LOTS more pepper about halfway through). Get your grill as hot as you can. You want to do your steak quickly so that it doesn't dry out. Turn it when you start to see juices rising from inside. At first you might need to cut into it to see if it's done to your liking, until you figure out the timing.|||Medium rare steak, sounds good. Anyways, i always like T-bones myself but if you cook it right, it doesn't really matter what kind of steak it is. When you cook it you should only turn it over once. Which means cook it on one side for about 5 or 6 min. and then the other side for about the same. Each grill is different so times may very. As far as spices, well a meat tenderiser is always good. It makes the meat tender and gives it more flavor. They're you go, enjoy.|||the best steak to cook on the grill is a t-bone..make sure the grill is very hot...season the steak so that the flavors cook into the meat and put it on and cook it for about 10 minutes on each side..ofcourse you will have to adjust the time depending on how thick the meat is..good luck and good eating...
Steve
I've heard cooking fish on the BBQ is easily done by grilling the fish on a ceramic tile. I just want to find out how to tell if a tile is use for food preparation.|||how about using a pizza stone...
I think you can find one at wal-mart for about $10.
You probably would push the coals to the sides and put the pizza stone in the middle.
Also, what's popular is using cedar for fish. Untreated cedar shingles are supposed to work too.|||Never heard of ceramic tile, but a plank of wood (alder, maple, etc...) works great for fish. You can buy them at nicer grocery stores or even at Lowe's/Home Depot.|||It's fine to use as long as it has a porcelein coating.
Porcelein is used in cookware, stovetops and many other appliances. It's perfectly safe for cooking.|||Any Ceramic or (non-porous) surface should be food safe...however...Check into a "Cedar" grilling board! You would not believe the taste of a fish grilled on a simple slab of Cedar.|||A pizza stone was mentioned above. That's a good idea and I just wanted to add some tips on using a pizza stone.
1. Give it time to heat up.
2. Wash it with water only. It is very porous and if you wash it with dishwashing liquid your food will taste like soap.|||I know the tile MUST be un-glazed. If there is any kind of finish on the tile you should not cook on it. If you are not sure what unfinished tile looks/feels like then stop in any big department store or cookware shop and take a look at one of their baking/pizza stones and if your tile looks/feels like that then you should be ok. Unless your tile is a couple inches thick do not put it on direct heat in your grill and do not put cold food on a hot tile because it will shatter.
Ok people, Im looking for different suggestions than Hamburgers and Hotdogs to cook on the grill for a little get together BBQ this weekend. What are some alternatives?|||Fish, fruit, chicken, ribs, veggie/salmon burgers, pork, shrimp, lobster,|||Shish kabobs|||ribs, expensive though, or make some kabobs. easy to make, not too expensive, and sort of healthy. sort of.|||smoke a brisket|||Take a potato,cut it in half,put a slice of onion-garlic salt and a bit of butter in the middle.Wrap it in foil and put on the grill for about an hour on the top rack.|||Shrimp-ka-bobs, or any ka-bob!! Baked potatos. Fish- grilled. Steam some crab on the grill... seafood is always great on the BBQ ^_^
Best of luck!|||Get some wooden skewers and alternate small pieces of steak, shrimp, cherry tomatos, onion, and green peppers. Yummy and colorful, plus cleanup consists of throwing away the sticks.|||Beef Kabob
with Zucchini and Cherry Tomatoes
Ingredients
* 1 pound lean sirloin or top round, cut into 1-inch cubes,
all visible fat removed
* 1 small zucchini, cut into 1/2 inch pieces
* 12 cherry tomatoes
In a medium bowl, whisk oil, vinegar, garlic, parsley, salt and pepper to taste. Add meat and vegetables and toss to coat. Marinate mixture for 2 hours at room temperature or refrigerate overnight. Drain meat and vegetables, reserving marinade.
On each of six long metal skewers. place tomato, meat and zucchini, ending with a cube of meat. Brush prepared barbecue grill with olive oil. Grill over high heat, 4 inches from heat source, turning and brushing with marinade, until done, 6-8 minutes for medium-rare and 8-10 minutes for medium. Kabob can also be broiled for same amount of time.
Enjoy!!|||ribs, kabobs, pork steaks (a fave w/ my family), bratwurst, polska kielbasa sausage...the possibilities are endless =o)|||My very Favorite is Brats. (Johnsonville) to be exact. Instead of your everyday average hotdog cook these big ones up and serve on buns. (Brown mustard really spices these up & serve some rinsed & dried sauerkraut on the side). You won't believe the flavor you get from charcoaling these bad boys. ;) Also, smoked sausage is great & chicken breast on the bones I find mouth watering. Enjoy your BBQ! :)|||Marinated pork tenderloin, Delicious!|||Pizza works great on the grill. All you have to do is prep work before hand. You can buy pre made crust, and sauce, then get some cheese, and onther toppings you think your guests may like and let everyone biuld their own pizza. Cooks best on a pizza stone, but will work in any pizza pan, even the foil pans. Just make sure your grill is pre-heated to 425. Have fun!|||Turkey legs (marinate in coffee,garlic and mustard for 6-8 hours before) Grill until temp is 180 to assure perfection.
Portebello mushrooms -
INGREDIENTS
1/2 cup finely chopped red bell pepper
1 clove garlic, minced
1/4 cup olive oil
1/4 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon ground black pepper
4 portobello mushroom caps
DIRECTIONS
Preheat grill for medium heat.
In a large bowl, mix the red bell pepper, garlic, oil, onion powder, salt, and ground black pepper. Spread mixture over gill side of the mushroom caps.
Lightly oil the grill grate. Place mushrooms over indirect heat, cover, and cook for 15 to 20 minutes.
Grilled Pizza - Use a cookie sheet to start and finish on the grill directly for those lines(you can cook the whole thing on the grill)
Egg Plant Parmesan - Cut eggplant into 1/2 slices marinate in Italian dressing 2 hours then make sandwiches with 2 slices eggplant and Parmesan cheese grill 2 minutes each side and serve with pasta salad.
Panini Sandwich: Use rustic firm bread and make sandwiches with meat cheese roasted bell pepper and marinated tomato and buffalo mozzarella slices grill to toast and serve with Cesar salad.
Hope this keeps your grill cooking this summer!|||When I want something diffrent I do ribs or kebobs or seafood
The other thing I do is a london broil and then I make garlic bread with mozz. cheese melted on it but do not close it cook it open then slice the meat thin and put that in the middle and make little sandwichs out of it and do corn on the cob on the grill, potato salad, mac salad, coleslaw and deviled eggs, and a pickle and olive tray. Hope this helps|||Do a mini clambake. Buy a large bag of clams and soak overnight, you can get the cheaper ones and pour in some kosher salt and cornmeal to help them clean themselves out by the next day. Soak ears of corn, don't remove the husks just the silk for rewrapping and protection from burning on the grill. Small potatoes or larger ones, cut in half drizzled with olive oil, salt and pepper. Some kielbasa, shrimp and maybe some mussels. Stay away from the lobsters if you want don't want to spend a fortune.|||Depends on how much work you want to put into it. I like to do Salmon Steaks. Marinate them overnight, you can find tons of recipes online. Maybe you like chicken? Try the infamous beer in butt chicken, otherwise known as beercan chicken.
After opening a bottle of Kraft Bbq sauce, how long will it keep in the fridge?|||I consider bbq sauce (especially kraft) to be a condiment just like ketchup. How long would you keep ketchup in your fridge? Bbq sauce and ketchup actually have pretty similar wet ingredients, just very different seasonings. Check for smell, taste, and texture. If any of these things are off, throw it out. Otherwise you should be alright.|||well, let's see
I have two kinds in my fridge (I know because I cleaned it out today!)
one is Kraft, and it's 2 years old, it contains vinegar and is pretty much just fine, no mold, I use it, it's still good. I used it today!
Same with the other kind Sweet Baby Ray's.
It has enough sugar and vinegar to stay safe. All you ahave to be careful of is mold.
I'm pretty sure they found it is King Tuts tomb.|||Barbeque sauce is good for about a year and a half and Tabasco sauce is a strong hold at five years.
Some items have a long shelf life unopened but then take a sharp drop the first time you use them.
Take soy sauce, unopened it's good for two years, but once that cap has been opened you need to use it in three months.|||About a year. The expiration date has little to do with how long the product will last in your fridge. This is a "sell by" date and not a "bad after" date.|||i dont really know. it depends. just keep on using it, and if it starts to taste weird, u know its bad. watch out for the things inside because if u keep it too long there might be mold. thats all i know. ps: it lasts pretty long.|||About a year, as long as it stays in the fridge with the lid closed.|||Check the bottle for the expiration date. Then when it expires throw it out. That's what I do.|||Check the expiration date.|||I would call the 800 number on bottle if you are unsure,and ask Kraft. I wouldn't rely on it being safe unlimited time.|||until the due date?
I need a good BBQ place in the southwest suburbs of Chicago. Mainly areas like Oak Lawn, Burbank, Midlothian, Alsip etc. Nothing to far from the city though. Thanks.|||Haven't been there for awhile, but the Patio at SW Hwy. and Harlem used to have great BBQ. Hope this helps.|||The patio on Harlem has the best ribs I've had in Chicago and theres also Billy Boys on SW Highway and Ridgeland which has ribs, pork and the standard BBQ items.|||Smoque... i saw them featured on the food network.
I make a damn good bbq sauce that I usually rub on the tops of the burgers in the last five minutes of cooking. But I was wondering if it would be better to mix it in with the actual burger. Would that burn it?
Any chefs out there know the pros and cons for both?|||Rub it on the last 3 minutes. BBQ sauces have sugar in them. Sugar BURNS over an open flame. I like to taste BBQ sauce, not charcoal and ash remnants.|||Here's my recommendation for the perfect patty (no BBQ involved - hope I don't insult anyone. At my house we add the BBQ as a topping if at all):
When making the hamburger, after you put it on the grill, sprinkle seasoning salt, pepper, chili powder, and (here it comes) garlic powder. Try it, it tastes amazing. Then cover (with the lid or whatever. About five minutes after the grill starts smoking, flip the patties and do the same thing. Five minutes after smoke, flip once more and place the patties as close to the fire as possible for about 30 seconds on each side so sear the flavorful goodness in. Serve on a sesame sees bun (the only way to go) and enjoy.|||Con: mixing the sauce in the ground beef will make it way to mushy to put on the grill (think sloppy barbeque joe's)
Can't think of a pro. However, if you wanted to put some of the dry seasonings that you use in your sauce into your burger mix as well, that would bring some of the flavor inside the burger, too.|||It's a matter of taste, and preference. If adding to the mixture before cooking, be careful and don't add much as it will get mushy and hard to handle, unless you add some dry, seasoned bread crumbs to help with the moisture.
A little (very little) liquid smoke will also add flavor if mixed in before cooking.|||I would add a tablespoon for added flavoring. More then that will make the burgers fall apart. Then baste on the sauce the last 4 or 5 minutes. Now you have me curious. . . .what makes your sauce damn good? Share with all of us:-0|||Give it a shot and see what happens. My guess is that the sugars in the bbq sauce will cause the burgers to burn prematurely, before the meat is cooked thoroughly.|||make meatloaf burgers, use the bbq sauce for the wet ingredient, crackers, egg, spices......|||Either way is good. I love barbecue sauce,especially homemade. It is great on burgers and Roast, JK|||its better to add it near the end of cooking so you can caramelize some of the sauce (it adds so much flavor)|||both.......makes them more moist and the burnt sauce just taste so good.
I´m making ribs for my husband tonight, and hate store bought BBQ sauce-can I have your receipe?
Thank you!|||If you are short on time for the future, try KC Masterpiece, the Orginal Recipe. It is great, and you can even change it up by adding to it if you wish.|||BBQ Sauce
2 Tab brown sugar
1 tsp salt
½ tsp dry mustard
1 cup ketchup
¾ c water
2 TAB vinegar
1 clove garlic, minced
Generous dab of honey (1 TAB)
Combine in saucepan. Bring to a boil and simmer 10 minutes.
Makes 2 cups, enough for 4 lbs of ribs
Also excellent on pork chops.|||sure, now this is something that you won't too sit for at least a week in the frig of course .. First you need a quart size jar or container, then look in your frig and see if you have a jar of pickles , pour juice off into Q-jar red pepper you decide 1/2 cup of brown sugar .1 cup of ketchup that's all I do an it is great . now you will have to play around with it too get it to your taste, this is for a half Q- size jar good luck.|||I have the greatest recipe for homemade barbeque sauce. Your husband will love it.
Mix equal parts ketchup and jelly or jam with a fork (any kind will do).
Add Worchestisire, salt, pepper, garlic powder, onion powder or onions minced.
Mmmm Good|||hoisin sauce, ketsup, brown sugar and soy sauce|||Sure you can. Measuring isn't my forté... for some things I just know how much to use. But I'll give approximate. You can adjust for amount needed.
● ketchup (main ingredient)
● worcesteshire sauce (about 2 tblsp)
● brown sugar (3 heaping tblsp)
● dry mustard (1 tsp)
● orange juice (1/4 cup)
● garlic powder (2 tsp) - or 2 lg. cloves fresh, crushed garlic
● salt & pepper
Put in a saucepan. Stir well and heat on low heat to melt sugar and enrich the flavor. Simple but a great taste.
(I've found grape jelly (not jam) work very well in this sauce as well... about 1/4 cup or a little more)|||Sorry, nope - you can't have mine, but I've found a ton of ideas online. Just google "barbeque sauce recipe" and have a look.
Good Luck!
Now my mouth's gonna be watering all day
Let's say you bbq/cook a piece of boneless skinless chicken breast on Monday night. Can you immediatley stick in the fridge and save it for tomorrow's lunch?
Will it go bad in the fridge?
How long can a piece of boneless, skinless chicken stay safe and healthy to eat after you've bbq/cooked it?|||I would save it for the next days lunch, for a salad or something! No it won't go bad in the fridge...
I would keep it for a couple days(2-3) but probably no longer than that...if it is in a sealed container in the refrigerator.|||I've had one for about 3 days one time. It was fine.|||It will be fine the next day but i wouldn't leave it much longer than that. i had food poisoning off bad chicken and i felt like i was dying.|||It should stay good for 3-4 days in the fridge.|||If you cook it properly and keep it in the fridge- it should be fine for 2-3 days, just like any other cooked food. Store it properly- in a sealed container to keep microbes out.|||Having it the next day at lunch or dinner is fine, even the day after that. But then if you still havn't eaten it..time to throw it out.
JUst make sure when you've cooked the chicken on bbq or oven..wrap in tinfoil or put when cool in a ziplock baggie, or better yet, a plastic container that stores food with a lid..and put in fridge.
Leftover chicken off bbq is awsome over a tossed ceasar salad or green salad, it's great as an opened face sandwich-slice up the chicken put over slice of bread, make some gravy and pour over...add mash potatoes and veggies.
Chicken sliced up is also good on flatbread(fajita wraps), add some lettuce, red or green peppers, perhaps some Ranch salad dressing drizzled over it, wrap it up and Mmmm*
Im looking to make a home-made XXXX HOT sauce for todays BBQ at my house. Wonder if any of you have a good recipe.
I know there are many available online but I want one for today.|||15 whole Habanero or scotch bonnets depending how hot you really want it
stemed & not seeded
1/4 cup honey
4 cloves garlic
7 ounces bottle Chile Garlic Sauce
Throw all that in the blender...sometimes i add some vinger, sometimes not.|||Try This: If you are using chili flakes or powder change it to a chili oil with garlic, often you can get these @ chinese resturant if not you can make your own. Whole fresh or dried red chilis crushed,2 pods garlic. Add all accordinging. to taste or strength cover with oil .I use chili oil and put it in my bbq sauce spoonful at a time. If you can let set over night .It is also great over white rice w/ Chinese food. GOOD LUCK|||Ketchup, soy sauce, tabasco sauce. The proportions are up to you. You can add some honey or mustard or pepper.Enjoy!!!|||go grab some battery acid.. it'll be so hott you'll get holes in your tummY!! yay!!!|||Haha, here's the best recipe ever for what you need...
Barbecue Sauce + Hot Sauce
:^))))))|||http://www.dianaskitchen.com/page/recipe鈥?/a>|||I have used this recipe from Biker Billy Cooks with Fire a few times and it is REALLY hot, and very good...
Biker Barbecue Sauce
2 dried cayenne peppers, stemmed and crushed
1 ancho pepper, stemmed and torn into small pieces
1 small onion, quartered
3 teaspoons crushed garlic
1/4 teaspoon ground cumin
1/2 teaspoon dried oregano leaves
2 teaspoons salt
2 teaspoons pepper
1/4 cup molasses
2 tablespoons olive oil
1 cup thick tomato puree
2 tablespoons distilled white vinegar
Place the cayenne and ancho peppers in a small bowl and cover with 1/2 cup boiling water. Allow to cool to room temperature. Briefly chop the onion in a blender or a food processor equipped with a chopping blade. Add the cayenne and ancho peppers and water and puree for 1 minute. Add remaining ingredients. Puree for 1 to 2 minutes, until smooth. Place the puree in a small saucepan over medium heat. When it begins to simmer, reduce the heat, cover and simmer for 10 minutes, stirring often. Cool before serving. The flavor improves if the sauce is refrigerated overnight.
Makes about 2 1/2 cups.|||4 tablespoons tom ketchup, 1 desertspoon runny honey,some chopped garlic , 1 desertspoon tabasco sauce ,splash of orange juice stir well and get ready to lose ur head!for the future u may want to try dave's insanity sauce for a humungous fiery kick !can b used as an ingredient in a marinade or as my husband prefers , neat on bbq food(nutter!).
I am looking for either a recipe or somewhere I can buy online. I was in Spartanburg, SC this past summer and I loved the sauce at Carolina BBQ. What kind of sauce is that and where can I find some? It wasn't sweet, definitely vinegar. I have tried Sticky fingers but that was too sweet.|||You can buy a good carolina bbq sauce at
http://www.amazon.com/gp/search?ie=UTF8&鈥?/a>
Good luck!|||One of the best sauces is from a restaurant called Melvin's. You can buy their sauce there or at a Piggly Wiggly. I don't know how far out of Charleston you can get them at the Pig but you can in Charleston. Their mustard sauce is what they use on their bbq sandwiches but they sell three flavors. It's the bomb. Seriously.|||okay-I live in Jacksonville, FL, and we have a place called Mojo's BBQ, and they have the best vinegar based carolina sauce. maybe try to look them up, maybe they can ship.|||Take a small container of yellow mustard and add about a quarter stick of butter to it. Heat it slowly in a saucepan. Add to it 5 tablespoons of white vinegar, some salt and pepper. Slowly(when this mixture is warm and smooth)add brown sugar to it until the sweetness suits you. You can adjust the vinegar and butter when you make it a second time.|||If you want it, call Carolina Barbeque. I bet they ship if it is as good as you say.
I am interested in turning my old oil tank into a smoker/bbq. I am looking for plans on how to do it.|||http://findarticles.com/p/articles/mi_m1鈥?/a>
http://bbq.isgoodfor.us/build-your-own-p鈥?/a>
http://www.tractorbynet.com/forums/relat鈥?/a>
http://bbq.netrelief.com/pits/metalpit/b鈥?/a>
Here are some websites I found. One's a blog with some good advice and one is for if you go totally wild in your plans. My dad made a thing like you're building, but for making maple syrup. He has two half drums welded together length-wise on legs. It has a grill for the wood in the bottom and a big evaporator pan that fits over the whole top. A stovepipe comes out of the back.|||Fix one Grill inside.Make a lid and a small whole in one side,that extra smoke will get escape.Start enjoying|||Every one I've seen has been charcoal fired. Basically, they are created by slicing a drum in half and attaching some sort of legs to it. A Plumbing supply store can sell you the pipes and holder. Screw in some bolts to hold the grills and you are done.
or try this:
http://cgi.ebay.com/Barbeque-Smoker-Oven鈥?/a>|||My Dad did this when I was a kid. He just cut a quarter out of the oil barrel (end to end). Paint with non-toxic heat proof paint. Put hinges on one side of the cut out quarter, and a handle on the other. He used four pieces of metal pipe to make legs. Attach, and there you go. You may need to go to local hardware store for advice on what to use to attach the legs.|||Of course, start off by cutting it in two. Old car hood hinges work well for oil-tank smoker hinges. Attach a 10 lb counterweight cantilevered to the back of the lid to assist in opening. You can place the chimney either in the middle of the lid, or on the side of the lid at the end. Be sure if you place the chimney at the end that you cut the damper at the other end in the bottom half of the tank.|||best thing to do is go to store that sells them-look at all the designs and go from there-lots of ideas from other designs|||First (and I learned this the hard way), DRAIN the OIL TANK...
REAL good!
i was thinking to sprinkle salt and pepper and bake them in the oven and then marinate them in bbq sauce. is there a better way or is that it? i'm new at cooking.|||Try this:
BBQ CHICKEN WINGS
24 chicken wings
Vegetable oil
1/4 c. lime juice
3 tbsp. soy sauce
3 tbsp. brown sugar
1/2 tsp. dry mustard
2 c. ketchup
1/4 tsp. garlic powder
1/2 tsp. hickory seasoning
Remove tips from chicken wings and cut remaining pieces in half. Brush with a small amount of vegetable oil and bake in a preheated 400 degree oven for 1/2 hour.
Combine lime juice, soy sauce, brown sugar, dry mustard, ketchup, garlic powder and hickory seasoning. Pour over chicken wings after they have baked for 30 minutes. Continue baking for another 30 minutes. Place under broiler for a few minutes before serving. BBQ wings may be prepared the day before serving, covered and refrigerated. Reheat for 5 to 10 minutes at 350 degrees.|||I cook my wings on non-stick foil on the bbq on low heat until they are fairly crisp. I usually just brush them with a bit of soya sauce towards the end.
I actually prefer them just like that! But now there are so many great hot spicy sauces and I just toss them in a bowl with my favourite sauce and toss them around till they are covered.|||I deep fry my chicken wings then shake em in a bowl with bar b que sauce then::
either put in oven on broil or if u got a grill put em on there it grills the sauce right in and tastes so good!!!|||toss the chicken wings with milk, drain and toss with flour,peeper,and salt and bake or Fri, after they are cook take any BBQ sauce add cumin powder, honey, Cayenne peeper or crush red peeper, cilantro(choped) and toss the wings with the sauce.|||Actually what I do is marinate the wings in the BBQ sauce first then cook them and then shake it around in even more BBQ sauce. That way the flavour really gets into the wings. Also I find grilling them or baking them in the oven is just as good as deep frying and in many cases even better.|||you can bake them in sauce if you wish. I fry mine first then put them in a pan with sauce and then bake them until the sauce sticks....it just adds to the flavor.|||It's best to break up the wings and throw away the tips. Salt and pepper the chicken pieces Put a can of pineapple chunks or crushed pineapple into aliminum foil sealed with the chicken on a mediun hot grill or oven for oven for 20 minutes. Open one end and pour in any good BBQ sauce, shake it around and put back on heat for 5 more minutes. It's delicious and finger licking good!|||I am a cook at a restaurant, and I would suggest deep frying them, and then tossing them in Cattleman's Honey BBQ sauce.|||Grilled wings
4lb pack of fresh wings
tin foil
crushed garlic
cooking spray
seasoning salt
mccormicks pepper grinder
emeril's wing sauce (perfect heat)
two sheets of foil, about two feet long. Fold ends up, and into a disposable tray. Spray with cooking oil, or olive oil. Clip off the wing tips, and separate the good pieces. Spray the wings with oil, and season. Grill on medium, for about 10 minutes each side, or until they turn nice and crisp. Put them into a bowl, cover with emeril's sauce, and flip. If you can't handle much heat, try a good teriyaki marinade. Thicker the better.
Enjoy!
I want to slow cook them on the bbq grill to get them really tender. What's the best way to do it? Its my first time barbecuing. I have it on the lowest heat possible (the thermometer on the grill reads about 300 degrees). I'm cooking it on indirect heat for 3 hours, then wrapping it in foil and cooking it for about another 2 hours. Am I on the right track?|||I think you're on the right track... I do a simlialr thing, but I have a charcoal grill.
Use a dry rub on the ribs and let sit overnight.
Then, I cook and smoke pork ribs for about 3 hours at 200F to 250 F with indirect heat and then wrap the ribs in heavy duty foil and bake another 2 or 3 hours at 200F.
I like using hickory chips to smoke the ribs. I've read online from various sources that the full flavor from smoking is developed within the first 3 hours any more smoking after that is just a waste... hence my 3 hours of smoke and 2 to 3 hours in the oven. The 3 hour smoke rule may be someone's guess, but it's worked for me.
I don't use sauce since the dry rub and the smoke provides a lot of flavor. The slow cooking and wrapped in foil help the ribs retain a lot of moisture too.
Please... Please... Please... DO NOT boil the ribs ahead of time. You're boiling out the flavor and making stock. You want to keep as much flavor as possible in the ribs.|||Whatever you do, please don't boil them. You might try this. Season your ribs, wrap them in cellophane (yes, cellophane)
tightly. Wrap the cellophane in foil, and cook in the oven at 300 for about 3 hours. Take them out, sauce them up and bake for another 20 minutes w/o the cellophane, or through them on the grill if you want grill marks and that grill flavor.|||You still dont have the answer YOU are looking for..........Flash boil 3 minutes....let cool and place the ribs on indirest heat until almost done...baste with your favorite BBQ sauce and wathh VERY carefully...When done to your desired brown-ness...remove and serve...
Trust me
Good Luck|||Helo Friend u're inviting me are'nt U.. try boiling the ribs
frist. then throw on the grill. her I come hungry for good eats
cole slaw potato sald etc. TNX for the invite.....|||the way I do mine is I season them and coat them in BBQ sauce over night, the next morning I place them in the slow cooker till tender. then I wrap them in foil and poke holes in the foil and place them on the grill. the last 5-10 minutes I remove them from the foil, place them on the grill and baste them with the bbq sauce......yummy! and totally fall off the bone.|||your best way to get extra tender ribs is follow the rule cooking at low temperature, if in oven cook on 300 or 225 for about 3-4 1/2 hours even on grill cook at low temperature no less then 225 degrees for same cooking time. remember on the grill you dont have to constantly turn them cook 1 hour on one side then flip then follow time until cooked . then add your glaze last 1 hour of cooking time, to make them tastey use apple butter and liquid smoke, brown sugar also makes them sticky,brown sugar will make the glaze dark in color. in your glaze this will make them sticky and taste great.i use both indgredients in mine. u can also add 1tbls jack daniels to make them taste like a tennessee rib. just remember that ribs need slow cooking and low temprature to make them fall apart tender. i feel par boiling takes away from flavor and why cook them 2 times when 1 time is better for the rib and taste buds. sincerely , thagrouch519.|||Yes, or you can pre- cook the ribs in water on top of the stove or in the oven, and then finish them on the barbi. with the barbeque sauce at a very low temp. That's how I do them.|||Grills are better for shorter cook times. My friends and family get juicier and more tender ribs when they precook them in the oven. It tends to sear the juices in. Then, when the ribs are almost done, they put them on a grill for a few minutes to get that grill flavor.|||I worked at Tony Roma's for several years. They bake theirs in a 300 degree oven for 3 hours and then throw them on the grill for just a few minutes to get the smokey flavor.|||You actually have it a bit backwards. I would do them in the foil over indirect heat for 3-4 hours FIRST, then un-wrap them, put them over direct heat until they are nicely browned, then finish them over indirect heat, turning and brushing them with sauce about every 5 minutes for 30 minutes.
Bert|||put your meat in a platsic bag, then beat it till it is soft..... then take it out of the plastic bag then put the meat in a container.next,fill the container with pinapple juice or vinegar or both make sure you add olive oil to your mixture!!! then, season your mixture the way u want for example, season salt, garlic(opt), black pepper, lemon pepper...ect!! leave it in your refrigerator over night....the next morning cook your meat over low heat on your grill, you may rap them in alluminum foil... trust me i am a soon to be chef it works and it is delicious!!! hope it wrks!! make sure yuor pour your mixture all over the meat before grilling!!!|||I would suggest that you flash boil the ribs first. Then soak them in the BBQ sauce for a few hours. It'll allow the ribs to soak up the flavors. Then wrap them in foil to place over the BBQ grill (or the oven) at about 300-degrees for 3 hours. Unwrap them and place directly over 375 - 400 degree grill for blackening immediately before you serve.|||If you have a dry rub, rub both sides of them first, then brown the ribs on your grill both sides. Remove from grill, turn flame on lowest setting. Place the ribs on foil, coat them with your bbq sauce and wrap them up. Place them on the grill for at least 2-3 hours. Check them after say 2 hours. If they look like the meat is separating from the bones they are close to done. Remove them from the foil and put on the grill and coat each side with bbq sauce, turning them each time you do.|||I was told to boil them before the BBQ
but 5 hours
you think maybe Jerky...|||kinda, you are trying to break down the collagen or connective tissue within the meat thus yielding a tender and "shredable" result. Indirect is the way to go. For an easier and quicker method you can braise them prior to grilling. Just place in a roasting pan with enough stock to come 1/4-1/2 up the ribs, and place in oven at 375 for about 1-2 hours. they are ready when they fall off the fork stuck in the meat tissue "fork tender". Then grill for about 20-30 minutes or until you achieve good color. add smoke chips soaked in bourbon for a nice effect as well. If you stay on this track with the ribs you'll probably be ok. Try using a rub before putting them on initially. Don't sauce them until just before they are removed... good luck|||I slow cook mine in the oven at 250 degrees for about 4 to 4 1/2 hours, depending on the size. I usually let them cook for about two hours, then brush bbq sauce on one side & loosly lay a piece of aluminum foil on top. I cook them for about an hour, then turn them over & do the same.
Last week when I cooked them, I made fried potatoes-n-onions with them, fresh corn-on-the-cob, salad, and rolls. Damn....was it ever good!
This is actually my 1st time making bbq chicken. I'm making it for my parents when they come over so I don't really want to call my mother and ask her how to make it. I have about 2.5-3 lbs of boneless, skinless chicken breast. I want to bake it. How long should I bake it, at what temperature and do I add the Bbq sauce before I put it in the over, during or when? Thanks so much. Also what sides go well with it??|||Preheat your oven to 350F. Use a pan that will comfortably hold the chicken pieces and lightly mist with a spray style oil or use a piece of waxed paper or toweling to oil by hand. Put the chicken in, cover the dish tightly with foil. Bake about 35 minutes and remove from oven. Uncover (be careful of steam burns), drain off any fat/juice accumulation and brush the surface of the chicken with your sauce. Put back in oven, uncovered. After 10 minutes, remove and use the tip of a sharp knife and check the thickest part of the breast to see if it's done; the juice should run clear. Turn the pieces and baste with sauce. Place back in the oven for another 10 minutes or so. If the juices weren't clear when you checked, baste again and return for another 10 minutes or until they do.
Side dishes I think would be good are:
Apple cabbage slaw.
Corn on the cob.
Oven roasted potatoes.
Buttermilk biscuits with a little honey and butter.
|||Whichever way you wish to bake chicken, whatever you want to put on it, a good rule of thumb that has never failed me is -- for boneless chicken, 325 F for about an hour; for bone-in chicken parts, 350 F for about an hour or hour and ten. Start checking it at about 50 minutes. Don't let it go too much past an hour or it might dry out. If you want to know if it's done, pierce it open and make sure there's no pink, or no blood near a bone.
For chicken with barbecue sauce, a lot of recipes will tell you to cover your chicken with foil because the sauce usually has some kind of sugar in it, which can burn.
For sides, depends on how formal you want it. Potato salad or tossed salad, or cole slaw, or 3-bean salad; baked beans; or how about a tray of things like sliced tomatoes, cucumbers, olives, baby carrots ...|||This site should help:
http://www.recipetips.com/recipes-collec鈥?/a>|||cover and bake.
Bake 1 hour at 350 degrees or until tender. Remove cover last 15 minutes.
I only have the basic spices, bbq sauce, and the drum sticks. Whats the best to make these in the oven with few ingredients?
Should I marinate the chicken for a few hours? Let them sit in the bbq sauce?|||I bake my drumsticks at 375 degrees. Coat them with a bit of olive oil, bake for 30 minutes and check for doneness. Once done, add your BBQ sauce and cook until the sauce is slightly brown. I never have leftovers when baked this way, all my family and friends love it.|||i do mine as oven fried. Coat them in egg white roll in bread crumb and drizzle with olive oil and bake. They turn nice and crisp and juicy.|||can but when almost finished cooking add bbq sauce and finish cooking
I would like to start a bbq business. Should I start off with a mobile bbq business or should I start off with a small building? What are the start up cost?|||Hello,
We started our San Diego-based BBQ company http://www.smokehousegrills.com about 2 years ago and have had tremendous success with an online-only model. We specialize in on-site cooking, but business volume has increased so much (especially during the summer months) that we now have a building that we work out of, even though a lot of our cooking is still done at the job site. We have owned store-front restaurants before (other businesses), but being strictly catering is much, much more profitable and fun.
For you I would recommend to start off with a mobile operation - you won't be able to do very large parties initially, but that will come in time. As for the startup costs, they were relatively low - we had 2 or 3 Traeger electric pellet smokers (http://www.traegergrills.com/) that ranged between $600 and $1200 each, a few pop-up tents around $100 each, 5 or 6 tables, chafing dishes, portable burners, and a large white trailer which I think was around $4000 (largest expense to date). We already had the pickup to tow the trailer. In total, I think we initially spent somewhere around $10,000.
Initially we would only book 1 job per day, as we did not have enough equipment to support any more, but less than 2 years later, we are averaging 6 or 7 jobs per Saturday with a high of 9 jobs last week - it was awesome!
Finally, I strongly recommend investigating Google's sponsored links system - we owe most of our referrals to it and while expensive, the results are undeniable. Good luck with whatever you do!|||Hello,
have you ever thought to start your business on the web? It would be a ton cheaper than opening your own store!
For around three hundred dollars and some very hard work on your part, you'd be on your way to a BBQ Bliss!
I can provide you a great link about building your own site and affiliate marketing! interested. Just let me know!
Good Luck !
I hope you find what you are looking for!
genesee@the-chocolate-spot.com
Add bbq technique, favorite recipe for bbq sauce (if you make it), and any side dishes of other foods you prefer with ribs. Do you like regular or smoked, mild, spicy and hot bbq sauce? Do you prefer to make your own sauce or buy it? Which one?|||This is a recipe i use for my BBQ ribs i use soy sauce and i usually serve it with a twice baked jacket potato (you scoop out the potato just leaving the skin and then mix it with cheese and then scoop it back in the skin and bake in the oven until crispy) and a side salad with balsamic dressing.
1.Put the ribs in a large saucepan and cover with cold water. Add the soy sauce and gently bring to a simmer. Simmer for 15 minutes, take the pan off the heat and leave to cool for half an hour in the liquid.
2.Meanwhile make the marinade by putting the brown sugar and Shaoxing wine or sherry in a small pan and heat gently until the sugar has melted.
3.Add the ginger and the garlic and cook gently for 10 minutes. This will take away the rawness of the garlic. Add the rest of the marinade ingredients and give a good stir until everything is incorporated. Simmer for a couple more minutes then pour into a bowl and leave to cool.
4.Take the ribs from the pot and, while still warm, brush all over with the marinade. Refridgerate the remaining marinade for later on. Pack the ribs in a large tray or dish and put in the fridge. Leave overnight if you can, otherwise 2-3 hours will be OK.
5.Heat the barbecue. When the coals have died down but are still glowing, lay the ribs curved side down on the grill. Cook until coloured then turn, brush with more marinade and cook for 5 minutes. Turn, brush again and keep on cooking, they will take about 20-30 minutes to become sticky and burnished.
6.To cook in the oven put the ribs in 1 or 2 large roasting trays curved side up. Heat the oven to 220C/fan 200C/gas 7. Roast for 30-40 minutes, brushing with marinade a few times during the cooking|||I like to bake them in the oven for about a half an hour first...then on the Bar-B-Q for about another half hour, basting them inbetween. I Love beans with my ribs, oh yeah, and mac and cheese and corn on the cob with REAL butter...yum!! And I make the best potato salad ever. (I know...all women say that!!) lol
I'm planning on making a big batch for my daughter's birthday. We need to feed about 12 adults and 4 children, although we will also be serving brats.
-What kind of meat should I buy and how much? Leg and thighs, chicken breasts only, whole chicken??
-How long should I cook it for? Low or High?
-Should I used water, chicken broth, or the BBQ sauce?
-Should I wait to put in the BBQ sauce?|||I would buy a 10 lb. bag of leg quarters. Boil them in a pot until done. Take chicken off bone and put in crock pot with your bbq sauce and just a little chicken broth.
You could use the rest of the chicken broth to make rice or pasta.|||For that many people, you will need a fair amount of chicken. May I recommend turkey instead? Just thaw and roast the bird till done. You can stuff the cavity with whole onions, celery and carrots and bay leaf to season. Shred the meat, white and dark but skip the skin and any fat. Fry some onions till very done and add the onions, shredded meat and your favorite BBQ sauce into the crockpot and heat till hot as you want it.
You can do the exact same thing with chicken but for 16 people you would end up fiddling around with the meat, boning it, etc and it will be more work, just because the chickens are small and you need more. A nice turkey is actually less work in the long run.
What ever you don't need freeze for turkey salad sandwiches when it is too hot to cook.|||If I were you I would buy 4 or 5 whole chicken cut up. Take the skin off at home to save money. You can freeze left over with no problem.
Your crock pot may not be big enough for all of them so the day before I would simmer the pieces in a a large pot with all of the following:
1 low sodium bullion cube or if you can find no salt added loose bullion do about 2
About 1/3 bottle b-b-q sauce
2 tsp chili powder
1 large onion rough chopped
2 cloves garlic
enough water to cover
Simmer until fall off the bone tender, and drain. When it is cool enough to handle remove the bonbes and shred the meat.Thrwo the skin in the trash as well.
Then put in the slow cooker crock with at least 1 more bottle b-b-q sauce, or until well covered.
Put in the firdghe then the next morning add about a cup of water and turn that puppy on hi.
Stir often, you may need to add more water as it cooks ust so it is stir able. Then have more b-b-q sauce on the side for people to add more as they chose.|||===
Zesty Slow Cooker Chicken Barbecue
6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.
=====================================|||Why not make barbucue chicken wings instead?
Buy some small chicken wings...judge for yourself how many you can each eat, and buy enough bottles of Sweet Baby Rays BBQ Sauce to coat them throughly, turn your crock pot on low and check them every 20 minutes.|||crockpot chicken barbecue
http://allrecipes.com/Recipe/Zesty-Slow-鈥?/a>
http://www.recipezaar.com/Crock-Pot-Chic鈥?/a>
http://recipes.lovetoknow.com/wiki/BBQ_C鈥?/a>
Hi, I'm a beginner and I want to have some BBQ's this summer. It's pathetic. I'm a man and don't know how to bbq. Some tips would be greatly appreciated!|||the term barbeque means different things in different parts of the country. Many simply consider any cooking of meat on a grill to be a barbeque. Others (especially in the southern or rural areas) think that it involves slow cooking or smoking over a fire. This is the true meaning, but since its often used as a general term, its hard to know what you are looking for.
If you're just interested in cooking, its pretty simple. Put your charcoal in, add lighter fluid and light it. Let the charcoal get hot to where its no longer flaming, but rather the coals are red/white and hot. The add your meat on the rack above.
The main thing is to let the heat from the charcoals cook the food, not the flames (which would be more grilling rather than BBQing).|||You need to let the coals burn until the coals are glowing red and most of the flames are gone. Then you cook the food.|||put the charcoal in. Light it. Let it turn grey. Put meat on the grill. Turn the meat.|||Are you talking about barbecuing which is low temperatures, indirect heat and long cooking times? or Grilling which is cooking over the coals at high heat for a short time, about an hour or less?
This is the BEST and Most USEFUL advice I can give and it applies to both.
1. USE THE LID to control the heat and any flare-ups.
If your charcoal grill does not have a lid, then sell it/give it away or throw it out and buy one with a lid... preferably a Kettle Grill (Weber is a brand name).
When I first started grilling, my food was always charred on the outside, but raw on the inside, especially cooking chicken. I thought this was normal since a friend claimed that it was.
After many attempts, another more experienced friend suggested I use the lid. THE LIGHT CAME ON!
The lid controls the oxygen flow so the flames died down. Adjusting the top's vent allowed just enough oxygen to keep the coals hot.
Afterward, my chicken came out cooked just right and the skin was nicely roasted and golden.
That one piece of advide... "Use the lid" brought my grilling technique up a couple notches. I went from burning food to people wanting me to cook at their parties. Serious.
Also, I read that you can use a spray bottle with water to knock down the flame-ups. This is BOGUS. The lid works a lot better without having to spray water. Spraying water just kicks up ash which then sticks to your food. Yummm! Gritty food.|||start simple, use inexpensive cuts of meats. also you can try watching some bbq shows or videos. you can also go to the library and look at some books on bbqing.
good luck|||The Weber Grill:
http://www.redcarpetshopping.com/Images/250x400/Weber_One-Touch_reg_Silver_Charcoal_Grill_II.jpg
The Charcoal Starter:
http://www.apptrav.com/charcoal-starter.jpg
Put a little paper in the bottom of the starter then fill with charcoal. The starter must be in the grill itself when you light the paper. When the charcoal at the top starts to turn gray dump charcoal as close to the middle as possible. Place grate or grill cooking surface back on grill and wait about 5 minutes.|||go to the meat market and pick out some good steaks and or pork ribs, don't forget the bb-q sauce and rub for the ribs
get charcoal and charcoal lighter fluid
read the charcoal bag for starting your fire, soak the coals for 10-20 minutes before lighting
after the charcoals turn grey put your meat on and cook try to put a lid on top and cook for a long time about 1/2 for the steaks(if thick) ands ribs for about 1-11/2 hrs
make potato salad and pork and beans and a green salad
i love doing this- grilling is my fav thing to do in the summer|||One word for you::
Beer butt chicken|||Start the coal in a pile when lighting it, let it heat up and then spread the coals around inside the grill (you want the coals to be 3-4 inches below the grill. What I like to do is put tin foil down on top of the grill and poke holes in it with a fork, this allows the juices from whatever you are cooking to mix together better. You could go simple first and do some burgers and hotdogs (either slit the dogs down the middle or poke holes in it...) If you want to try something a little harder, like fish, you should rap it up in tin foil with some butter and spices (some lightly steamed vegtables if you want) and cook it inside the tin foil (works for corn also, Its the only way I'll eat corn, you can cook the shuckled ear(in tin foil) or an unshucked ear of corn on the grill (no tin foil).
What I found best is to experiment some. There is nothing like a great BBQ. Try new spices and different ways of cooking, you'l find something you really like and you can keep building on that. Be sure to have plenty of beers (sodas...) as well, It is part of the BBQ experience.|||Easy. 1. Stacking. 2. Lighting. 3. Waiting.
First, stack the charcoal up as tall as you can. No lonely coals--they should all be touching. Second, use a lighting fluid, or better, some wadded up newspaper, to get the coals lit. Try to light them in several places so they come to glow about the same time. Third, most commercial charcoal takes about 30 minutes to get to optimum cooking temperature. They will turn white around the edges, and on top, and in the center it should have a bright redorange glow. Once they get to this point, spread them out a bit, still touching, and put the grill over the coals. You're set! They can be extinguished with water, and even re-used if large pieces remain, after they're thoroughly dried out in a few days.|||Use loads of bbq bricketts and then then the same with bbq lightin fluid, when you light it wait about half an hour for the charcoal to turn wite hen start cookin. Don't use really fatty stuff or cheap sausages because they set on fire flare up and u will get disgustin sausages that are really burnt.|||All right, grilling and BBQing ate two different things, at least in Missouri. Grilling tends to refer to direct heat, and stuff cooking relatively quickly; BBQ is indirect heat and may take about 8 hours.
One thing I do recomend is to turn on the t.v. and watch Bobby Flay. Yes, I know he is an asshat, but you will learn a ton by watching since you are new to this. He really does know what he is talking about. Sorry.
A good book is Grilling: Where There's Smoke There's Flavor by Treuille and Erath. It has some really good recipes (including things you normally might not try on a grill, like desserts), and will prime you on everything you need to know about grilling, including how to build the fire if you are using charcoal. It also has big full color pictures, which I love in a cookbook.
As for BBQ? Well that's step 2, my friend. Haha, we take it seriously down here, so once you have grilling down then you can try the Sacred Art of BBQ (trust me, it shouldn't take long), but if you grab the book above and try out the recipes you should be busy for a while.
Yes, you too will soon be able to debate the merits of Charcoal Vs. Propane with authority, lol. The most important thing is to have fun; that's what being outside cooking in great weather with friends is all about. Delicious food just happens to be a bonus.|||You know everybody has their own style of barbecuing on a charcoal grill. And I do prefer the charcoal grill over the gas...better flavor I don't care what anyone says.
Look on FOOD NETWORK TV for tips and check out some grilling books by Bobby Flay.
Basically make a pile of charcoal in the middle of your grill. Douse good with lighter fluid, making sure some gets squirted to the inside of your pile and light. To light start at the base of your pile in the back and light in several areas, make sure to light the inside of the pile, too. Let it burn until most of the coals have a nice coating of white on them. Then spread them out in a small area, not over the whole grill. They will still be somewhat layered and if they begin to cool off you can stir them up and spread again. (Make sure you remove the food before stirring)
You can add more charcoal after a while as long as your coals are still hot, and have a red glow to them, move the coals around and cover the new coals with the hot ones. Never add more lighter fluid once you have started cooking. Your food will taste like lighter fluid because it will not burn away like it does when you started your fire.
The best way to learn is to cook on the charcoal as often as you can. Experience breeds perfection and excellence.
Good luck!!
p.s. Charcoal and a can of lighter fluid work better than the charcoal with the fluid predone. You don't know how old they are and if the fluid is still as good. We find Kingsford to be the best charcoal. The cheaper just doesn't work as well for us. Try some of the charcoal with different flavor wood chips inside. Great!|||LITE YOUR CHARCOL ABOUT 45 MINS BEFORE U COOK YOU FOOD. THE CHARCOL IS READY WHEN ALL THE CHARCOL IS WHITE ASHY LOOKIN. SPRAY THE GRILL WITH SOME PAM COOKING SPRAY PRIOR TO GRILLING AND LIGHTING . WHEN COOKING A STEAK..NEVER KEEP TURNING IT OVER..I LIKE MINE MEDIUM-WELL..7 MINS ON EACH SIDE. DONE! CHICKEN...9-10 PER SIDE..THEN ADD BBQ SAUCE AFTER CHICKEN IS COOKED...COVER AND COOK ON LOW FOR 5-10 MINS SO THE BBQ SAUCE THICKENS. ONIONS,GARLIC,PEPPERS ETC. I ALWAYS USE FOIL AND MAKE POCKETS AND TOSS ON GRILL WITH VEGGIES INSIDE...15-20 MINS GOOD LUCK..DONT FORGET THE MEAT TENDERIZER AND MONTREAL STEAK SEASONING FOR THE STEAKS|||Figure at least 20 minutes for your coals to turn ashy-white color (and red hot).
For steaks, my rule-of-thumb is: if you can place your flat-open palm of your hand right over the grill for 2 seconds before it gets too hot to bear (ouch), then the heat is just right.
When you cook your meat, use a meat thermometer to get it perfect.
For slower cooking (like 1 hour or more -- roasts, chicken, turkey), make more coals than you think you need, and lower the coal pan down (or raise the grill up). Don't use the 2-second rule. Cover the grill, and put the meat off the side to where it is not directly over the coals. Cook for the recommended amount of time, as in a cookbook.
.|||If you need help with grilling times you might try charcoalbob.com. Just enter the items you will be grilling and it will give you printable instructions for how to grill steaks, chicken breasts, pork chops, etc. to your desired doneness. It also has grilling tips like how to build and start a charcoal fire.|||Dump your charcoal in the grill and cover them with the lighter fluid. Build it into a pyramid and put some more fluid on it. Then light it. The pyramid helps the coals burn quicker to make them ready faster. After the coals have ALL turned white, spread your coals out evenly across the bottom of the grill. Put the top rack on and let it get hot. Then you put your meat on the grill. Be careful about how much coals you use though. Too many, the grill gets too hot and the food burns or cooks too fast. Not enough and you may be finishing it in the microwave. I am from the south and we do like it slow cooked. There is more flavor that way. Especially in that Boston Butt when we pull it for BBQ pork.
i wanna start a bbq but i'm outta firelighters. Can you guys solutions to get the fuel/beads going without firelighters?|||Take newspaper crumble it into a ball and drizzle oil onto it.
Put it in the center of your BBQ and pile your fuel/beads/brickettes/wood on top and light it. In no time you will be ready to grill.
The oil in the newspaper will keep the fire going long enough for your fuel to light.
Make sure that you drizzle the oil. Adding too much will not work.|||Vegetable oil and newspaper.|||Hi,
wad up newspaper, shove under the coals and light it, keep adding as necessary until they start to burn.
but, i'm not sure what fuel/beads or firelighters are, so hope this is relevant.
Good Luck
I used frozen chicken for my Slow cooker BBQ Chicken. I am wondering how long I need to cook it for. I put it on high because I started it late and need it to cook quickly.|||It will take what feels like forever, and more than likely you will be serving a late dinner.(if you do, oh well. It doesn't actually hurt anybody) Especially if you used frozen chicken. The best thing to do is make your chicken on the stove. That way you can control how fast the chicken cooks and you don't have to do anything different from what you'd do with the slow cooker. Slowcooker's are for all day simmering, and that's exactly what it would do, even on high.|||Was the chicken frozen when you put it in the cooker? On high, it takes 5 to 6 hours. But if it's frozen, it'll take longer|||mmmmmm... i dont know but bbq chicken sounds good right now!!
All of I have left in my home are a package of chicken legs and a big bottle of bbq sauce. How do I cook it in the crock pot? Thanks for your answer!|||Put water in your crock pot enough to cover the chicken legs. Cook them until they are done (no blood coming out). Then dump out the water and pour on the bbq sauce. Cook a little longer, probably about a half and hour. They should be really good. If you do have butter and brown sugar, butter the chicken and sprinkle brown sugar on top the spread bbq sauce on top. That will give it extra flavor.|||throw it in and turn it on. I'd smother it first then mix it with some water. Good eating!|||Crock Pot BBQ Chicken
1 (3 lb) chicken
1 cup water
1 tablespoon garlic powder
1/2 cup catsup
1/2 cup vinegar
1 teaspoon salt
1 tablespoon Heinz 57 steak sauce, may use your favorite
3 tablespoons lemon juice
1 tablespoon butter
1/4 cup mustard
1/4 cup brown sugar
Cook chicken in crock pot on low with water for 7 hours.
Heat remaining ingredients in a pan till boiling.
Add to chicken and cook 1 hour longer or till chicken is done.
***ENJOY!!!|||Ok, I know that this doesn't SOUND like BBQ Chicken, but this is the easiest, best most amazing BBQ Chicken on earth. Believe you, you will love it!
1 Cup Ketchup
1 Can Diet Coke
Chicken
Wash and cut chicken
Combine ketchup and diet coke in the crock pot. Allow to simmer for 4 hours. These juices will simmer and cook together. SO amazing!
There is a place next to the Indiana Jones ride where you can get skewers of beef, chicken or shrimp. You can also purchase "Tiger Tails" which are nothing more than odd shaped bread sticks. They have a beef skewer called Banyan BBQ, but the cashier couldn't tell me the manufacturer of the sauce, because she didn't know. This BBQ type sauce is really good, if someone knows who makes it or how to make it I appreciate your advice.|||Goodness, you hurt my brain. I found these recipes and sites. I could not download the recipe from the official site, not smart enough apparently.
Look and see what you think. You might try one of the official sites and ask them directly for the recipe or the distrubutor.
Hope one of these works for you, would love a good barbecue about now.\
Here they are:
BBQ Sauce
Ingredients
58 ozs Ketchup
7 ozs Rice Wine Vinegar
4 ozs Molasses
2 Tbsps Chili Powder
2 Tbsps Paprika
2 tsps Tumeric
2 tsps Ground Cumin
2 Tbsps Garlic Salt
1/2 tsp Ground Cloves
2 Tbsps Onion Powder
16 ozs Water
2 Tbsps Brown Sugar
or
Yield 2 3/4 cups
Portion Size: 6
1 cup Soy Sauce
1 1/2 cups Water
1 Tbsp. Ground Black Pepper
3 Tbsp. Sesame Seed Oil
1 tsp. Ground Red Pepper
1/2 tsp. Cayenne Pepper
1 Tbsp. Granulated Garlic
3 Tbsp. Cornstarch
18 one-ounce pieces Sirloin Beef Chunks
6 Bamboo Skewers
Combine all of the ingredients above and bring to a boil, adding cornstarch to thicken. Soak the bamboo skewers in water to avoid burning. Place 3 pieces of beef on each skewer and cook on the grill 3 minutes on each side or until desired doneness. Brush with sauce and serve.
Happy cooking!
I'm considering using a Garland charbroiler for recreational use. Bought it from restaurant liquidation. Converting supply line to natural gas quick-connect. I'm told the char-broiled steakhouse flavour is simply a result of BTU's and that the Home Depot variety of gas bbq could not fully replicate that cooking method.|||I'll answer as soon as I stop laughing..... Ok, I've stopped, You can duplicate the restaurant flavor at home on your BBQ after you have cooked about 2000 steaks and burgers, and have mastered the proper temperature and timing for whatever BTU you use. Fire is fire, the flame is the same flame in the kitchen as it is in the back yard, the only reason restaurants have higher BTU units is because of demand not because they cook at a higher temp, the knob on the front still says, low, medium and high. As for cuts of meat, we don't use anything special, it's called profit, the most for the least, there are "Steak Houses" that use top grade but you pay for it. Practice practice practice, you'll find the right combination, I did and it only took me 35 years.|||Your project sounds pretty cool.
Definitely the commercial charbroilers can put out the BTU's.
Thinking out loud... I wonder if you can convert it to run propane. I think propane has more energy content than natural gas, but I don't remember if you have to reset the air-fuel ratio at the orifice.
Typical home barbeques put out anywhere from 10,000 BTU's to 40,000 BTU's. Commercial Charbroilers, depending upon the model, can easily double that output starting at 20,000 BTU's.
I,also, tend to believe that restaurant results are difficult to replicate at home with regular cuts of meat from the supermarket since most of the high-end eateries use dry-aged prime cuts of meat.
In the spirit our caveMAN roots, of thinkering and cooking with fire, I applaud you.|||Soak woodchips (BBQ woodchips at your local grocery store) place in tin foil, poke holes and place on the oposite side of the grill that you are using. The smoke of the chips will flavor and infuse the meat... Yummy!!!|||commercial grills, commercial salamanders, commercial rangetops, commercial roast beef convection holding ovens - these make a big difference. Even searing a scallop sucks on a thin blue flame home gas oven with home cookware.
Mind you, if its steaks your speaking of, there are 2 other big factors. 1.marbled beef - (US Prime dry aged 7 weeks is superb, but that's not what restaurants use - good old A3 beef well marbled will do nicely - just stay away from super lean, supermarket A1 that housewives love.
2. Season excessively then slather it with lots of maitre d'hotel butter to finish.
p.s. real old fashioned charcoal grill will out-do them all- if you're man enough, but 35 years of experience as a grill man won't help improve the steak at all - just make you scarred and mean.
I have recently discovered the most deliceous food on earth. BBQ ribs. I had them at this one place and they were perfect, the meat melted in your mouth, just georgous, then i had them somewhere else and they were horrible, tough, fatty, etc. Any tips on how to cook them at home?|||Depending on what it is you like about BBQ, there are severaldifferent methods.
If the smoked flavor you are in love with, it is important that use a grill with a cover, and you get the most smoke from a minimum amount of charcoal. ALWAYS FOLLOW THE INSTRUCTIONS ON LIGHTING THE CHARCOAL. They are right on the money when it cms to properly getting the delicious smoke flavor. Also, strategically placing the meat on the grate over the coals will determine how fast the meat cooks. You don't want to cook it too fast, as this will not allow the smoke to enter the meat. But you don't want so little heat that you dry out the ribs and you'll still be pickin meat out of your teeth come next month. I recommend concentrating your heat on one side of the pit and the meat on the other side, but not too far. Rotate every ten minutes or so until cooked. Keep in mind that this method of cooking tends to take longer, but the time will be appreciated!
You'll wanna marinate your ribs the night before. Whatever seasonings (even plain old salt and pepper)you chose will be good and soaked through, and will make the meat more tender.
My favorite marinade is one I make myself. Salt, Pepper, Garlic Powder, Onion Powder, Mesquite BBQ sauce, and soy suace. I simmer these ingredients for a few minutes and pour over the meat after rinsing and patting dry. I refriderate over night.
The Grill. With the price of fuel nowadays, a small grill would be a smart choice if you don't already have one. Tabletops grills are perfect becuase they are portable, They need less coal for heat and smoke, and they can accomadate a family of six! (I have one)|||not one recipe mentioned for slow smoked ribs...it takes 4-5 hours of smoke at 200* F use only seasoned hardwood (I prefer pecan) there's no need to marinate before cooking. You want the smoky flaor to permeate the meat and right before the ribs are done add sauce or seasoning but not until then. Report Abuse
|||My favorite for ribs or wings.
Cola Chicken
1 family size package chicken wings
2 cup catsup
2 - 12oz. can cola (pepsi, coke, etc.)
2- packages McCormicks Buffalo wings seasoning
Put chicken in a non-stick pan.
Mix together catsup and cola, seasoning鈥?pour over chicken.
Bring to a boil.
Reduce heat and cook 45 minutes.
(turning chicken a few times, while cooking...to prevent from
sticking to pan)
Cook until the sauce becomes thick and adheres to the chicken.
It turns into the most incredible BBQ sauce. Yummmm!
I used the spices from a MILD (I don't care for "HOT") Buffalo
Wings packet...(the kind you get to bake in the oven).....I thought it
was really good.....(but you/I can't find a 'bad' way to fix chicken).
This recipe is doubled鈥?.for my husband and myself鈥 use 陆 the ingredients.
You can double鈥he double鈥?and more as you like.
BBQ Ribs
Use the same method (Cola Chicken)鈥?leave out McCormicks seasoning.
Ribs & Chicken wings both good鈥?.and鈥︹€︹€榮 I m p l e鈥欌€?.to fix鈥?!|||Start with a complete section of "Baby Back Ribs", Preheat the oven to 275 to 300. You will be SLOW COOKING the slab. Preheat (high) a skillet with olive oil - I use OTTAVIO (brand name) Extra Virgin Olive oil with Roasted Pepper (adds to the favor). Once the skillet is hot, add Fajita Spice (Hill Country Fare) and Coarse Ground Pepper to the skillet. Sear the spices into the meat, your not cooking the slab but sealing in the favor. This keeps the juices/favor from escaping during cooking. This should be done to all sides and ends. Should not take more than a minute or so. Remove the slab and place it on a oven pan with aluminum foil - you will be completely "sealing" the slab in the aluminum foil to cook. Cook at 275 to 300 degrees for about 1 to 1.5 hours. Remove the slab from the oven. If the slab has cooked enough so the bones are showing, then remove the aluminum foil so the slab can brown. If not keep cooking the slab covered.This will take about 3/4 to 1 hour. Do not over cook. Remove and add your favorite BBQ sauce.|||Actually there are two ways that I cook them, they melt in your mouth and fall of the bone..
First you can boil them for an hour and place them in a roaster for another hour or two.
Or you can place them from frozen or (Fresh) in the roaster only with very little water(Keep checking to make sure the water don't dry up) on 350 for an hour season with salt/pepper.take them out pour what every is your favourite BBQ sauce, I find that Bulls eye BBQ is the best there is. And place them back in the oven for another hour. Remember keep checking you don't want them to burn. You'll know when there done by placing a fork in them. When they fall apart very easily there done.. I bet that they'll taste the same as that did when you first had them or I'll come cook them for you... Try it I'm sure you'll agree...|||I lay mine in a roasting pan and add a bottle of beer, a bit of hot sauce, a bunch of crushed garlic cloves, some minced onion and some freshly ground black pepper. Cover the pan and cook at 300 for about 2 hours. Uncover, drain, brush on your favorite bbq sauce and grill or broil for about 20 minutes or until the sauce starts to carmelize and turn a bit brown. Super tender and delicious!|||80% of good cooking is starting with quality ingredients. So make sure you buy good quality, fresh meat.|||ask jamie oliver around.|||ive done it buy spare rib sauce from ying wip super market add water & some sauce simmer 3 hours then hot oven mmm|||yummy sound nice.|||PORK RIB RECIPE #1
These grilled ribs are basted in a thick, rich barbecue sauce. Remember to smoke/grill indirectly to prevent them from getting tough and wait until the end of cooking to baste them. If you want it spicier add 2 tablespoons of cayenne to the sauce.
INGREDIENTS:
鈥?4 pounds pork ribs
鈥?1 medium onion, chopped
鈥?1 can (15 ounces) tomato sauce
鈥?2/3 cup cider vinegar
鈥?2/3 cup brown sugar
鈥?2 tablespoons butter
鈥?2 tablespoons chili powder
鈥?1 tablespoon prepared mustard
鈥?2 cloves garlic, minced
鈥?1/2 teaspoon pepper
PREPARATION:
In a large sauce pan, melt butter and saute` onion and garlic until soft. Add remaining ingredients except the ribs, stir and bring to a boil. Remove from heat and allow to cool. Preheat grill and prepare for indirect grilling.
Place ribs on grill over direct heat for one minute per side. Move to indirect heated area. Close grill lid and cook for 20 minutes. Turn and continue grilling for 30 minutes. Baste with sauce on one side, grill for 10 more minutes. Turn and baste the other side. Grill until done (about 10 more minutes).
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PORK RIB RECIPE #2
Like traditional Barbecue, pork ribs should be cooked low and slow with a good dose of smoke. This process is just perfect for your hybrid grill. Stoke her up to a temperature about 200 degrees, and apply smoke and patience. A full rack of ribs can be smoked in about 4 hours but if you have the time try and go the distance. The longer you smoke the more flavor you will get.
The first step to make great pork ribs is to prepare the rack. Let the ribs come up to room temperature, rinse off in cold water and remove the membrane from the back.
Some people will say that you don't have to remove the membrane but I feel that it's a must. The membrane blocks the uptake of smoke and creates a barrier to your seasonings.
To remove the membrane, lay the ribs on a flat surface meat side down. Take a sharp knife and begin peeling the membrane from one corner near the bone. I have been told that a lobster fork works great for this. Once you have a good piece peeled back, grab it with a paper towel to get a good grip and begin pulling. If the membrane is intact you shouldn't have too much trouble, but sometimes this can be a little challenging.
With the membrane removed rinse off the ribs again and pat dry with some paper towels. Now one trick that is used by several barbecue competitors is to coat the ribs in prepared yellow mustard. You don't need to use anything fancy or expensive since the smoking process will remove the mustard flavor anyway. This coating will hold your seasonings in place and also make a nice crust over the surface of the ribs.
If you are of a mind that the rub should be rubbed into the pork ribs then you can place it on first and then carefully apply the mustard. Or you can sprinkle the rub over the mustard, or use a mustard based rub. It's really a matter of preference.
Once the pork ribs are seasoned and the smoker is ready then you are set to go. Personally I use a blend of oak, hickory and a little mesquite in the firebox, but I'm sure with a little experimentation you can come up with the kind of smoke you prefer. Place the ribs in the smoker and let it go. You want the good smoking temperature in the area about 200 degrees. You can go lower if you plan on doing a long smoke, but I don't recommend going higher.
At this rate the ribs should be cooked through and tender after about 4 hours. Go longer if you can. The longer you smoke at a low temperature the more tender and flavorful the ribs will be. Remember that you need to hit an internal temperature of 165oF before they can be served. Have a meat thermometer ready.
To serve I cut the ribs individually. I find no reason for a finishing sauce but if you are a big fan of sauces and can't imagine serving without sauce then I suggest a thin one that won't overpower the flavor of the ribs.
PORK RIB RECIPE #3
1 cup salt
1 cup paprika
1 cup ground black pepper
1 cup cumin
1 cup Ancho chile powder
Six 3-pound pork ribs
Jalapeno Dippin' Sauce:
4 jalapeno peppers, seeded and chopped
1 cup New Mexican Red peppers diced
2 cups cider vinegar
4 cups sugar
6 ounces liquid fruit pectin
Ribs:
Mix the first 5 ingredients together well. Rub ribs side to side and top to bottom and place in the refrigerator overnight. Allow ribs to sit out at room temperature for 1 hour before smoking. Smoke at 200 degrees for 4 1/2 to 5 hours. Allow to sit covered for 1/2 hour before eating.
Jalapeno Dippin' Sauce:
In a heavy 2-quart saucepan over high heat, combine the jalapenos, peppers, sugar and vinegar and bring to a boil. Reduce heat to medium and simmer for 20 minutes, stirring every 5 minutes. Be careful not to let the mixture boil over. Turn off the heat and add the pectin slowly, mixing well. Turn the heat on again to high and cook until the mixture comes back to a boil. Let cool. Separate individual ribs and serve.
We are planning to add an above ground stationary propane tank (200 gal.) for heating/refrigeration/hot water in a trailer on our farm. I want to be able to refill a variety of bbq sized tanks from this--is that possible?|||DANGEROUS...check with your propane supplier.|||Do not try and do this! first of all liquid propane is extremely cold (-44 掳F) if you get it on your skin. Also you have no way of telling how much propane you transfer to the container. There has to be enough room in there for the propane to "grow" if outside air temperature increases. Add to that the fact that the cylinder does need to be inspected by a "qualified" person who knows what to look for and what is dangerous. There are way too many ways for you to hurt yourself or to damage your property to make this worth considering!|||It isn't that simple. You have to have a compressor and the correct valves, etc, etc. So, it may be possible, but the cost would outweigh any benefit.
Why not have the gas company run a line for the trailer? You could then just connect the trailer directly to the line and skip the tank altogether.|||Not a good thing to try propane is a very volitable gas and can explode from static electricity. Use the refill/replace cylinder drop off sites it is safer and you won't risk your home self or family. It may also be illegal to tamper with a sealed tank or refill tanks without a license.
I am having a 4th of july bbq & was wondering if anybody had any tips on making a better bbq'd burger.|||Marinate the patties the night before. If you like BBQ flavor then wrap them up in foil (or a bowl with saran wrap on the top)--- use a bottle BBQ sauce (honey mesquite), a few slices of pineapple, a dash or three of A1, and if you want some fresh pepper and Lowry's seasoning salt.
Or if you like bold flavor and don't want to prep---- try the McCormick's hamburger seasoning. And use some beer to keep the meat moist (I actually marinate with beer for nearly all my steaks and burgers. the alcohol cooks out )|||I use a mixture of hamburger, veal and pork. Most grocery stores sell it as a meatloaf mixture. Or just ask at the meat counter if they could package those 3 gound meats together for you--they will. You grill that mixture and you'll have the most amazing, juicy burgers!|||Keep it simple. Go to a decent butcher and buy a good, lean ground beef. Marinate in salt, pepper, and Worcestershire sauce for about an hour before grilling. Grill slow and low--medium low head for about 15 minutes and put cheese on top for the last minute. Flip only once and always serve with fresh veggies.
Save one for me!|||Mix a small amount of the sauce into the meat before you form your patties, then grill them with more of the sauce on them. It makes them juicier.|||use lipton onion soup mix.|||first of all BBQ sauce is a condiment with burgers, not a cooking aid. Johnny D's seasoning is a nice overall cheap spice for good burgers. Minced onion is always important. If you are making the patties yourself, put the minced onion and Johnny D's right into the meat. I've been told that if you flip them too much it takes out the flavor. I dissagree, I say turn them often, checking that the fat is not building up on the top, and scrape off what forms. My burgers are fantastic. Look for the red to go away in the center on both thin and thick burgers. Ask who wants cheese in the last minute of cooking, just after you flip the last time. Close back up the BBQ, melt the cheese, and serve!
If they are store bought thin burgers, this is especially true, since they are often of a lesser quality meat and have way too much fat in them, but it makes them 'sweeter'. Stay light on the salt when using Johnny D's since it has a ton of salt as it is. Buying the right buns is important, I stay away from the onion topped ones since they make a mess on top of an already messy ordeal. Potato buns are great and come in several sizes. Keep a good BBQ sauce, fresh tomatoes, lettuce, two kinds of pickles, katsup, and mustard on hand with easy flip open-stand on their head tops for people will add a nice touch. And it keeps things cleanlier.
Remember to start chicken earlier since it take much longer to cook chicken breast meat as it does smaller burgers.
We are going to have about 20-30 people at our BBQ and are planning on cooking hamburgers but not sure what else. Probably will deep fry a turkey too - or does that not go well? We Asked everyone to bring a side dish but I wanted to make a few things too. I would rather not make pasta or potato salad because i'm sure everyone else will bring that. I am thinking some varieties of dips? a few easy desserts? Let me know, i'm horrible at party planning, please help!|||Fried turkey is great, as long as you know what you are doing!!!! Grilling hamburgers, polish sausage, and pork roast are also good summertime bbq foods. Even though its a potluck, you'll want to round out the menu by making a dish in each food group. Here are some ideas:
1. Baked or grilled beans with bacon and brown sugar
2. Corn to roast on the grill with an herb and pepper butter
3. Coleslaw or an asian slaw
4. Deviled eggs
5. Grilled poblamo chilli's brushed with a mixture of kosher salt, olive oil, minced garlic and stuffed with jack cheese.
6. Homemade ice cream (if you have an ice cream maker!)
7. Lemon bars
8. Spinach dip in a bread bowl|||http://ea953ccl0vkfr4c7dpjdy9fu9u.hop.clickbank.net/
Try thesee enjoyy:) Report Abuse
|||This is a great recipe for a dip... At every bbq i've had this summer its been raved about and quickly eaten. With that many people I may double the recipe.
Buffalo Chicken Dip
2 [10 ounce] cans chunk chicken, drained
2 [8 ounce]packages cream cheese, softened
1 cup Blue Cheese dressing
3/4 cup red hot sauce
1 1/2 cups shredded cheddar cheese
Heat chicken and red hot until heated through. Stir in cream cheese and Blue Cheese dressing. Cook, stirring until well blended and warm. Mix in half the cheddar cheese and transfer mixture to a slow cooker.Sprinkle of the remaining cheese over top, cover, and cook on low setting until hot and bubbly.|||The deep fried turkey is great idea, not everyone eats or wants red meat...a nice kidney bean salad , or broccoli salad would go great with both, a nice big fruit salad, and maybe a chocolate cake, then let the others fill in with the sides, ect....
Don't forget a relish tray, buns, condiments etc....and your good to go
**if you can find some fresh corn for roastinears that would be awesome|||Meats:
Burgers,hotdogs,chicken,turkey,beef (with buns/some french bread)
Sides: Salads( a bean one maybe..more original),Couscous,Houmous and vegetable,pittabreads for dipping, crackers etc
Deserts: Fruit salad,cake,trifle,icecream|||Shiska bobs
One of my favorite things to cook when i bbq is pork-n-beans with ground meat. You have to season and brown your goundmeat then add it to your prok-n-beans season to taste.|||Nothing like BBQ Chicken, BBQ Ribs, Corn on the Cob, Pork and Beans, and to top it off some Cornbread...............mmmmmmmmmm Sounds Good right;-)|||breaded lamb chops|||i'd get some bratwurst and hot dogs too. those are yummy grilled!
layered salad
8 cups chopped iceberg lettuce 1 small red onion, sliced, separated into rings 1 pkg. (10 oz.) frozen peas, thawed 1 pkg. (6 oz.) OSCAR MAYER Smoked Ham, chopped 3/4 cup KRAFT Mayonnaise 1/4 cup KRAFT Grated Parmesan Cheese 1 Tbsp. sugar 1 cup KRAFT Three Cheese Crumbles 2 small tomatoes, chopped LAYER lettuce, onions, peas and ham in large straight-sided clear glass serving bowl.
MIX mayo, Parmesan cheese and sugar. Spread over salad to seal; cover. Refrigerate several hours or overnight.
TOP with cheese crumbles and tomatoes just before serving; toss gently.
taco dip
Ingredients:
1 envelope (1 ounce size) taco seasoning mix
1 can (16 ounce size) refried beans
1 package (8 ounce size) cream cheese, softened
1 container (16 ounce size) sour cream
1 jar (16 ounce size) salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 can (6 ounce size) sliced black olives, drained
2 cups shredded Cheddar cheese
Directions:
In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives. serve with tortilla chips.
kiwi-strawberry trifle
INGREDIENTS
1 (12 ounce) container frozen whipped topping, thawed
1 (8 ounce) container sour cream
1 (9 inch) angel food cake
1 (3.4 ounce) package instant vanilla pudding mix
3 kiwis, peeled and sliced
1 pint fresh strawberries, sliced
3 bananas, peeled and sliced
1 (15 ounce) can crushed pineapple, drained
DIRECTIONS
In a medium bowl, fold sour cream and unprepared pudding mix into the whipped topping.
Cut the cake into thirds, horizontally.
Line a large trifle or other glass serving bowl with kiwi and strawberry slices, reserving two whole strawberries and two kiwi slices. Place one layer of cake in bottom of bowl, top with 1/3 of bananas and pineapple, and 1/3 of whipped topping mixture. Repeat layering until all ingredients are used.
Make fan garnishes of whole strawberries by slicing from just below the stem. Garnish assembled trifle with fanned strawberries, and reserved kiwi slicesRefrigerate until serving.|||Not so sure about the turkey. How about beer brats with onions, relish, mustard and sauerkraut. I would also have some unique burgers to choose from, a burger bar so to speak. Whole canned green chilies on burgers are fantastic as are jalapenos. Grilled red onions along with cheddar cheese, provolone and pepper jack.
Burger recipes at:
http://www.cooking-is-easy-and-fun.com/G鈥?/a>
How about some bourbon barbecued backed beans:
http://www.cooking-is-easy-and-fun.com/B鈥?/a>
For dips get some seasoned hummus with pita chips, spinach dip in a bread bowl, fruit kabobs and veggie with dip, easy and most people like these items.
Desserts, brownies are easy and everyone loves them. If there are going to be kids there, get some Popsicles and or ice cream bars.
I have a great recipe for fudge topped brownies:
http://www.cooking-is-easy-and-fun.com/F鈥?/a>
Have Fun.|||How about these ideas/ recipes......
BAKED BEANS......
Prep Time... 5 min
Cook Time..... 25 min
Ingredients....
1/2 pound bacon, chopped
1 onion, finely chopped
2 (15 ounce) cans baked beans
1/4 cup brown sugar
1/4 cup ketchup
1/4 cup prepared mustard
DIRECTIONS
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Add the onion and saute until tender. Drain excess oil, if desired. Stir in the beans, brown sugar, ketchup and mustard. Cook, stirring occasionally, until bubbly.
SAUSAGE CHEESE BALLS.... 6 dozen
Ingredients...
2 pounds pork sausage
1 1/2 cups buttermilk baking mix
16 ounces shredded Cheddar cheese
1/2 cup diced onion
1/2 cup chopped celery
1/2 teaspoon garlic powder
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Combine the sausage, baking mix, cheddar cheese, onion, celery and garlic powder. Mix well and form into 1 inch balls.
Place on ungreased cookie sheet 1/2 inch apart. Bake for 15 minutes or until golden brown.
HOT CRAB DIP.....
Prep Time.... 10 min
Cook Time... 20 min
Ingredients..
6 tablespoons cream cheese
1/2 cup mayonnaise
7 1/2 ounces canned crabmeat, drained
4 tablespoons minced onion
1 tablespoon lemon juice
1/2 teaspoon hot pepper sauce
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Beat cream cheese and mayonnaise until smooth. Stir in the crabmeat, minced onion, lemon juice and Tabasco sauce. Spoon mixture into a small oven-proof dish that has been sprayed with cooking spray.
Bake at 350 degrees F (175 degrees C) for 20 minutes or until the sauce is bubbly. Serve with crackers, potato chips or tortilla chips. You can also use fresh crabmeat in place of the canned crabmeat.
SPINACH DIP
Perp Time..... 10 min
Cook Time... 20 min
Ingredients...
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/2 cup red bell pepper, diced
1 tablespoon minced garlic
1 (6.5 ounce) jar artichoke hearts, drained and mashed
1/2 cup sour cream
1/2 cup grated Parmesan cheese
salt and ground black pepper to taste
1/4 cup heavy cream
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Mix together spinach, bell pepper, garlic, artichokes, sour cream, and parmesan cheese. Season with salt and pepper. Mixture will be thick, add cream to thin to dip consistency. Spoon into a 1 quart baking dish.
Bake for 20 minutes, or until bubbly. Serve with crackers.
SALSA.....
Prep Time... 15 min
Cook Time.... 15 min
Ingredients....
1/2 sweet onion, chopped
1/2 green bell pepper, coarsely chopped
1/4 cup fresh cilantro
5 slices pickled jalapeno peppers, or to taste
6 fresh tomatoes, quartered
2 teaspoons olive oil
2 teaspoons red wine vinegar
1/2 lime, juiced
1/8 teaspoon salt
DIRECTIONS
Place onion, bell pepper, cilantro, and jalapeno peppers into a food processor. Pulse until finely chopped. Add tomatoes, and pulse just a few times until the tomatoes are coarsely chopped. Transfer to a bowl with a tight-fitting lid.
In a separate bowl, whisk together olive oil, red wine vinegar, lime juice, and salt.
Pour dressing over tomatoes, and stir well. Cover, and refrigerate for at least 1 hour.
APPLE COLE SLAW....
Prep Time.... 15 min
Cook Time.. 15 min....
Ingredients....
3 cups chopped cabbage
1 unpeeled red apple, cored and chopped
1 unpeeled Granny Smith apple, cored and chopped
1 carrot, grated
1/2 cup finely chopped red bell pepper
2 green onions, finely chopped
1/3 cup mayonnaise
1/3 cup brown sugar
1 tablespoon lemon juice, or to taste
DIRECTIONS
In a large bowl, combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions. In a small bowl, mix together mayonnaise, brown sugar, and lemon juice. Pour dressing over salad.
CREAMY COLE SLAW.....
Prep Time... 15 min
Refrig...... Min of 1 hr
1 red onion, thinly sliced
1 red bell pepper, thinly sliced
3 cups shredded cabbage
1 large carrot, shredded
1/2 cup raisins
1/4 cup mayonnaise
1/2 cup sour cream
2 tablespoons Dijon-style prepared mustard
1 teaspoon white wine vinegar
DIRECTIONS
In a large bowl, combine the onion, red pepper, cabbage and carrot. Add raisins and toss well.
In a small bowl, whisk the mayonnaise, sour cream, mustard and vinegar together.
Pour dressing over vegetable mixture and refrigerate for at least 2 hours before serving.
FRUIT SALAD
Prep Time... 10 min
Ingredients....
1 pint fresh strawberries, sliced
1 pound seedless green grapes, halved
3 bananas, peeled and sliced
1 (8 ounce) container strawberry yogurt
DIRECTIONS
In a large bowl, toss together strawberries, grapes, bananas, and strawberry yogurt. Serve immediately.
( you may use any fruit you like)
STRAWBERRY FRUIT DIP (makes 2 cups)
Prep Time 5 min.....
Refrig at least 1 hr..
Ingredients...
1 (8 ounce) package strawberry-flavored cream cheese
1 (7 ounce) jar marshmallow creme
DIRECTIONS
In a medium bowl, mix the strawberry-flavored cream cheese and marshmallow creme until well blended. Chill in the refrigerator approximately 1 hour before serving.
Serve with sliced apples, grapes, strawberries or pineapples..............
FRUIT COBBLER....
Ingredients....
1/4 cup butter
1 1/4 cups all-purpose flour
1 cup white sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
1/2 teaspoon vanilla extract
4 cups fresh peaches, pitted and sliced (may use thawed frozen peaches)
DIRECTIONS
Melt butter or margarine in a 9 x 13 inch pan. Set aside to cool.
Stir together flour, sugar, salt, and baking powder. Mix in milk and vanilla. Pour batter over melted butter. DO NOT MIX OR STIR. Spoon fruit with juice over the batter. DO NOT MIX OR STIR.
Bake at 350 degrees F (175 degrees C) for 55 minutes.
Good Eating..... :)
I don't like any fat, though I know I will get some on any piece of meat I get. I just want a piece of pork that is great for bbq and has very little fat on it.|||Use a plain pork tenderloin. Very little fat. Easy to cook.|||I make an amazing Pulled Pork using pork shoulder (also known as Boston Butt). It has a little fat on it but when you cook it in the crock pot, the fat will melt away and the fat that doesn't can easily be pulled off after cooking. So go with pork shoulder. It's fairly cheap and available at most butchers. Btw, use Sweet Baby Ray's BBQ sauce when you make it. It's probably the best BBQ sauce. Truly amazing. Just enough smokiness. Here's some info on it.
http://www.viewpoints.com/Sweet-Baby-Ray鈥?/a>
Hope that helps!|||First off, BBQ pork in a crock pot, NO! Second, if you put pork loin in a crock pot you are wasting a tender cut of meat. the point of a crock pot is to make tough meats tender in a short period of time. Third, pork is a very low fat meat as it is and you need fat for flavor. Fourth, BBQ is open flame cooking not a sauce. If you just want to taste BBQ sauce open a bottle and drink. If you want to taste Beautiful BBQ rub a pork butt with brown sugar, Cayenne pepper, thyme, garlic, cummin, salt and pepper and cook it on a grill using indirect heat until it is fork tender.|||I like to use Boneless pork rib. It is a little fatty though. So you can boil the pork in Salt water for about 45 minutes and it tenderizes it and cooks off a great deak of fat. Then crock pot it and smother it with BBQ sauce. For a leaner cut I would also use the loin although it is much more costly.
Enjoy.|||I don't cook very much pork in the crock...But I would agree with the pork tenderloin, and just cut the excess fat off....
Another good meat for the croc is a london broil....Makes great shredded sandwhiches or stroganoff.|||trimmed shoulder boneless.
I agree, we all make our own BBQ sauce and rubs the best at home or at work, but sometimes you're in a crunch for time and the grocery store is your best friend, so I would love to hear what YOU buy when you can't make your own? Or, if it's a local Rub or Sauce, can you please give me the link to check it out for a future possible purchase? Thanks so much for your answers and time in advance. Happy BBQ'ing to you all!|||Rufus Teague Touch O' Heat BBQ sauce.
http://www.rufusteague.com/
Tom Douglas Rubs.
http://www.wildoceanseafoods.com/Tom_Dou鈥?/a>|||Dinosaur Barbecue...they have a whole bunch of sauces, but they are ALL really good.
http://www.dinosaurbarbque.com/|||I use a McCormicks beef rub -- but you must go much lighter on store-bought rubs as opposed to those you make yourself. I top with Sweet Baby Ray's Honey BBQ, to which I add extra honey. Delish!|||Sweet Baby Ray's BBQ Sauce works fine.|||Sweet Baby Rays
I brought a small kettle bbq (think that's what it's called), but I have problems lighting the charcoal briguettes. I tried using fire lighters, but the coal still won't light up? Is there a easy way to light it up? How do you position the coal and where? I read on on the internet that for a small bbq, you can place the coal at one end and the food at the other, is that correct?
Thanks for your answers.|||I remove the top grid of my bbq grill and put the "charcoal starter can" in the bottom of the bbq brill; I have a big "starter can" to dump my charcoal in... first I take a sheet or two of newspaper and crumple it up into a ball, put it in my charcoal starter can and dump the charcoal on top of the newspaper. Take a match and light the newspaper and that will eventually start the charcoal burning. If the fire goes out (burning the newspaper) light it again and maybe fan it gently to keep it going and once it gets to burning good, you can put your fan down. Put the grill back on the bbq and proceed with your bbq-ing. This is very similiar to what I'm referring to...
http://i.ehow.com/images/GlobalPhoto/Art鈥?/a>
And here's a tutorial on the internet...
http://images.google.com/imgres?imgurl=h鈥?/a>
The way you arrange your charcoal, how you pile it up, etc. depends on what you are cooking... like hamburger patties or hot dogs, you'd keep all the hot coals in the center of the grill. For some meats, pile all the coals on one side and then sometimes you don't. Depends on what you're grilling.|||Fire needs air so make sure the charcoal are on something that allows plenty of air circulation. Soak them down evenly in charcoal fluid and light in three or four spots using matches or a long handled lighter. Leave for about 20-30 min to allow the charcoal to burn a bit so you have some good heat.
Depends on what your cooking if the charcoal should be directly over the coals or not. If it's a relatively quick cooking item like steak, fish, boneless chicken, etc you can put it directly over the coals. If you're cooking a meat that needs to cook a fairly long time then you shouldn't have it directly over coals.
We sometimes do our turkey in a charcoal grill and we put the coals all around the edges of the grill and then put the turkey directly in the center. This works better than putting the coals on one side and the meat on the other - this creates an uneven heat, the side of the meat close to the coals will get hot and cook but the other side won't so much.
Does anyone have a good recipe for bbq sauce? I'm making pork bbq in the crock pot, and I want a really delicious sauce to go with it. Nothing too spicy, as my 3 and 2 year old sons will be eating it as well!|||I whipped up some last night as I didn't have any. This is what I did:
1 sm can tomato paste
3 TBS molasses
2 TBS maple syrup
4 TBS dijon mustard
2 TBS mustard powder
1 Tsp onion salt
1 tsp garlic powder
1/2 cup water
2-3 TBS olive oil
salt & pepper to taste
You could also add a dash of worchestshire, and you could do all dijon if you don't have the powder.
If you don't have molasses and/or maple syrup, add a few TBS of brown sugar. You could also add a few drops of liquid smoke if you like that smoky flavor.
This version isn't spicy at all.
I just mixed it all in a sauce pan over medium low heat, until it was heated through.
If it's too thick, add more water and/or oil.
This made a little over a cup of sauce, so double if needed.|||good answer.
http://www.bbq-book.com/?hop=ammar2009 Report Abuse
|||Very simple recipe, 11/2 cups of catsup- 1/4 cup brown suger-1/4 cup of your kids favourite jam or jelly- small pan bring to medium heat stir untill brown sugar is dissolved turn off -serve as condiment after slow cooking of meat is complete.
The section I work in is hosting a bbq for all employees in September. We are looking to make it a themed event. Any good ideas?|||I was just at a BBQ that was themed as a Rodeo. They had games that were based on Rodeo events. Another thought is a Hawaiian Luau.|||mexican themed night, fake cactus, mexican flags, sombreros,pinates ,mexican food ,big moustaches,carona beer,ponchos - check out www.party-in-style.co.uk|||You could go Caribbean with flashy shirts, flower necklaces etc. and cook pinepple on scewers and drink pina coladas (however it's spelt) and do the limbo, bit of sand etc.
or Greek taverna style, lots of lamb, Greek music, Greek clothing etc.
or British seaside, knotted hankies, deckchairs, ice creams, sausages etc.|||Again BBq? Go for anything and the theme will be simple...
Bavarian Oktoberfest: Beer,fine sausages,bread etc. and music.|||Go mexican, you can marinade fish & chicken & lamb cutlets etc in spicy sauce. Put tacos & tortillas on the side with salads & refried beans etc. Buy hats & moustaches - guaranteed fun & a bit different.|||The more free booze the better generally|||Have an american tv theme night i had one in my work and it went down a storm, then that leave sit up to them what to dress as!!|||The 50's or how about like a barn dance kinda thing folks wearing coveralls and hay bales?|||Dukes of Hazzard Boar's Nest Theme - get some servers in Daisy Duke's and a white suit for the fat boss.|||I've hosted parties that are a mix of work and non work people. I've found certain things don't work with the work crowd as well. Those things that they may regret the next day when they have to go into the office. These are things like Kareoke (sp?) or anything that requires them to dress silly.
Someone mentioned Luau, which is good if you're using that for the ambient decorations, not if your going to dress people up in grass skirts, straw hats and tacky shirts. Same goes for any other theme you decide on.
One winner at parties is to have some good games, that are more fun than competetive. Check out this website for a game that was a hit at one of my parties, http://www.horseballsgame.com/
Another was Monster volleyball (available at most department stores), which is volleyball with an oversized, beachball like ball. This can get large groups playing and requires no skill.
Good luck|||Is this a family invited bbq or just employee?
if the kids are invited, do a summer fair with all kinds of carnival type games.
Spin the wheel.
water gun bull's eye
relays
tug or war
volleyball
mini golf
bean bag tosses|||I had one like that which was a success. Invite the people and put them in charge of everything, i.e. the barbecue, buying the food, cooking it, serving it, cleaning afterwards, stand back and observe. It is very interesting. Oh, and have a walk nearby for disgestion puposes.
I am taking chicken breasts and covering with BBQ sauce, letting set overnight. I'm baking them til they are almost done, then laying precooked bacon, cheddar cheese slices, and a lil more bbq sauce across the top and baking until cheese is melted. What BBQ sauce from the grocery store would be good for this? I'm kinda clueless about bbq sauce! Also does this recipe sound ok??? What would you serve with it?? Thanks!|||If you are going to grill the breasts you should not put the BBQ sauce on them until you start to cook them. The suger in the sauce will burn on the grill. You might want to cook the bacon before putting it on the chicken to make sure it is done.
I like Jack Daniels, Sweet Baby Rays, and Kraft makes a good one too.|||I fine this kind is excellent..Bull's-Eye- Chipotle|||jack daniels|||Sweet Baby Ray's or Bone Suckin' Sauce, I think I would serve it with cole slaw, pasta salad and maybe biscuits. Yummy!|||Sweet baby ray's is the best BBQ sauce ever its the only kind i buy!|||Go to www.americastestkitchen.com (from the PBS show).
It's a free registration site.
Here is the link to the BBQ sauce tasting results:
http://www.americastestkitchen.com/login.asp?did=289&LoginForm=tasting&iSeason=6|||heres one
Spicy Texas Barbeque Sauce Recipe
Ingredients:
1 c. catsup
1/2 c. brown sugar
1 1/2 c. chopped onion
2 (or more) Jalapeno chiles(or canned Chipotle peppers)
14 c. llime juice
2 tbsp ground red chiles
1 tbsp corn oil
1 tbsp Worcestershire
2 cloves garlic, minced
12 oz. beer
Directions:
Heat all ingredients to boiling is 2 quart saucepan. Reduce heat to low. Cover and simmer 1 hour, stirring occasionally
It's 2 AM. Why am I thinking of BBQ?|||Because it`s one of the few amazing joys of life that can give sex and a new puppy (NOT sex with a new puppy...that`s just wrong) a serious run for it`s money.|||Late night hunger pains? Don't worry, I get those too....Now if you excuse me....|||D*mn you! Now I'm thinking about BBQ!|||rawr!
*licks lips greedily*|||God is inviting you to a BBQ. You should go. LOL|||Now you made me hungry :(
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