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.
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