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.
I'm in 8th grade and im having about 12 friends (guys and girls) over on the last day of school for a BBQ. Any ideas on what are some things i can have to entertain them?|||a gang bang|||beer pong (:
karaoke ? LOL.
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