How To Barbeque Fish

Once you know how to barbecue fish the correct way you'll love cooking and eating fish and seafood on the BBQ. Easy to cook when you know how, get out that BBQ and let's get cooking.

First off, the best type of fish to cook on a barbeque is firm textured fish and seafood such as salmon, cod, monkfish, shrimp or lobster. Hopefully as long as you've prepared the barbeque properly it won't fall apart -


Top Tips for Barbequeing Fish Make sure that the rungs on the grill are clean. There's nothing worse than old bits of food burnt on the grill bars, not only does it leave a horrible taste but it will make the fish stick.

Get that barbeque really hot. If using a charcoal grill, use plenty of charcoal to build a really good fire that will retain plenty of heat.

Let the flames die down until you can see that the charcoal has become white, it should take at least ½ hour - this is where many people make a critical mistake. You know what they say - Patience is a Virtue - or in this case Patience will help you cook food that you can eat, not the usual burnt offerings!

As long as the fish (or any seafood or meat) is well oiled it won't stick. Of course, it helps if you don't prod it and move it around every 30 seconds, if you do you'll end up with scrambled fish which isn't much use to anyone except the cat.

Wait until the flesh is seared before turning it over.

Only turn it over once. The best utensil for this is a wide, thin spatula, big enough to lift the whole salmon or fillet in one go. An alternative is to buy a grill cage, the fish sits inside it and makes the whole turning over process child's play.

Don't salt anything before grilling. This will dry the fish out.

If you're using a traditional Chargrill a good idea is to use herbs or flavoured wood chips thrown on the charcoal to impart additional flavour.

Flavour Tip Barbeque rubs or marinades impart a delicious extra flavour when cooking your barbeque fish. I also like to paint some Thai sweet chili sauce over the fish before barbequeing, this is especially good with large prawn and shrimp and can be purchased at any good supermarket. These easy and simple ideas can help anyone learn how to cook fish on a barbeque.

How To Barbeque Fish

Follow this link for more simple and delicious barbeque salmon recipes to cook on your barbeque or grill

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How to Cook Salmon on a Grill Perfectly Every Time

Getting together with family or just want to make the perfect grilled salmon? Then read on...

Salmon on a grill is absolutely delicious. It can, however, be a bit tricky. If you are the kind of person who can burn water on the stove, here are some great tips.


First of all, you want to leave the skin on the salmon. This will help the salmon cook all the way through without charring the meat. Heat your grill to medium high heat.

The next thing you want to do is rub or brush the skin of the salmon with a bit of olive oil. This is one of the greatest tips on how to cook salmon.

The olive oil on the skin helps bring out the flavor of the meat. The small layer of fat on the skin also helps with flavor.

You can also season the salmon with your own personal seasonings if you choose. Some good seasonings for Salmon are lemon and pepper seasoning, garlic, and cayenne pepper.

It's up to you on what kind of seasoning you want. You will place the salmon skin side down on the grill and cook for around five to seven minutes.

Check to make sure that no part of the salmon is cooking faster than another. If there are parts which are cooking faster, move the salmon to a cooler part of the grill.

Continue cooking for another five to seven minutes. It's not hard to learn how to cook salmon if you remember to leave the skin on, and keep the grill closed while it's cooking.

Also, you want to check and make sure the meat of the salmon is flaky and not heavy. Then, take the salmon from the grill and brush with butter and a bit of lemon juice. Yummy!

How to Cook Salmon on a Grill Perfectly Every Time

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Homemade BBQ Sauce Recipes

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

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

Bbq Recipe

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

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

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

Homemade BBQ Sauce Recipes

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Barbecue Lasagna Recipe

Use ready-made pork from the grocery store or your own favorite homemade pulled pork and barbecue sauce for this hearty lasagna.



• 2 (18 oz) containers pulled pork in barbeque sauce

• 1 (16 oz) package mozzarella cheese, shredded

• 1 (16 oz) package shredded Cheddar cheese

• 1 (16 oz) container ricotta cheese

• 1 large egg

• 1/2 tsp salt

• 1/4 tsp ground black pepper

• 1 (16 oz) package lasagna noodles


• Preheat an oven to 350 degrees

• Bring a large pot of lightly salted water to a boil; cook the lasagna noodles for about 12 minutes until cooked through but still firm.

• In a large pot over medium heat simmer the pork in barbeque sauce, reduce heat and keep warm at a slow simmer.

• Combine the mozzarella cheese and Cheddar cheese in a small bowl, set aside.

• In a separate bowl, beat together the ricotta cheese, egg, salt, and ground pepper until smooth.

• In a glass 9×13 baking dish spread a layer of the barbeque sauce into the bottom. Place a layer of lasagna noodles over the sauce to cover. Spread an layer of the pulled pork over the noodles and then top with a layer of the ricotta mixture. Finish with a layer of the shredded cheese mixture. Repeat the layers. Finish by topping with a layer of the ricotta mixture, a thin layer of the pork, and a light sprinkling of the cheese mixture. Save a small portion of the cheese mixture for later.

• Bake for 40 minutes. Remove from oven and top the lasagna with the remaining shredded cheese mixture and return to oven for about 5 minutes or until the cheese is bubbly. Cool before serving.

Barbecue Lasagna Recipe

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BBQ Party Games - Making Your BBQ Fun

If you're having a BBQ party, games are sure to make the occasion enjoyable. Here are a few tried and true favourites:

"Human Scavenger Hunt" BBQ Party Game


In terms of outdoor BBQ party games, this one is fantastic if you have guests who don't know (or at least a lot about) each other. Prior to the party, create a list of categories that people may fall into, giving one copy to each guest. Examples include "someone who shares the same shoe size as you", "someone who speaks a foreign language", or "someone who is a baseball enthusiast". Guests must mingle and talk with each other until they are able to find someone who meets each of the categories on the sheet.

"Water Balloon Volleyball" BBQ Party Game

If it's the middle of summer and there are going to be children at your BBQ party, games like this are fantastic to beat the heat. Prior to the party fill up LOTS of water balloons gather a collection of old towels and set up a "net" (or even a section of lawn with a piece of rope across the middle) in the backyard. Children split into two even teams and pair up with someone else in their team. Give each pair a towel. This BBQ party game begins with a pair from one team placing a water-balloon in their towel, and using it to toss the balloon over the line. The throwing and catching continues until one team misses, giving the other team 1 point. The first team to 10 points wins.

BBQ Party Games - Making Your BBQ Fun

Mrs. Party... Gail Leino takes a common sense approach to planning and organizing events, celebrations and holiday parties with unique ideas for BBQ party supplies and fun free educational party games. She explains proper etiquette and living a healthy life while also teaching organizational skills and fun facts. The Party Supplies Shop has lots of party ideas with hundreds of free holiday printable games and free birthday party activities. Over 100 adorable Party Themes to fit your birthday celebration, holiday event, or "just because" parties is at the Party Theme Shop. Party themes include cartoon characters, sports, movie, TV shows, luau, western, holidays, and unique crazy fun theme ideas.

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How to Cook Wahoo

Wahoo! I have to admit, I love the name of this fish. I also love how it tastes.

Wahoo is not exactly the cheapest fish in the seafood market, nor is it one that's always readily available. There are two reasons for this that I'm aware of:


1) Wahoo is in high demand from seafood connoisseurs who prize it for its delicate, white, high-quality flesh.

2) Wahoo is a real loner among fish. It rarely schools with others of its kind, so fisherman are lucky to ever find more than one or two in any given haul. Solitary individuals are generally taken as a "bycatch" with tuna and other large species.

As a side note, wahoo is a very fast running fish--some say the fastest fish in the world. A few people have claimed that its name comes from the shout of "Wahoo!" by those fishermen who manage to hook one. (Others say, though, that it comes from the name of Oahu, one of the Hawaiian islands.)

Wahoo can reach up to 6 feet in length, and weigh up to 100 pounds, so a single fish--if and when someone is lucky to find and catch one--can provide a good deal of meat.

You can bake or grill wahoo and it will make a fine meal either way.

Baked Wahoo


3 lbs. of wahoo

1 cup mayonnaise

2 tablespoons lemon juice

1 tablespoon lime juice

1/2 cup pickle relish

2 tablespoons chopped chives


Mix mayonnaise, lemon and lime juice, pickle relish, and chives. Coat the fish all over with this mixture. Wrap fish in aluminum foil. Bake for 1/2 hour in oven preheated to 350 degrees F. If fish does not appear to be thoroughly cooked after 1/2 hour, bake for another 10 minutes.

Simple Grilled Wahoo


4 wahoo steaks

1 tablespoon olive oil

1/2 tablespoon lime juice

1 tablespoon lemon juice

1 tablespoon paprika

1 teaspoon crushed red pepper


Whisk together olive oil, lime and lemon juice, paprika, and red pepper in a small bowl. Place wahoo in a dish. Pour the marinade mix over the fish, place in refrigerator, and let stand for half an hour. Remove wahoo steaks from fridge, remove from pan, and grill directly over charcoal for 15 minutes, turning once during that time. You can use the leftover marinade mix to baste the fish while it is grilling.

How to Cook Wahoo

Sarah Sandori is the food and entertaining columnist for the Solid Gold Info Writers Consortium. Have you ever wanted to be able to exactly duplicate a favorite dish from a favorite restaurant? Check out Sarah's article where she reveals her source for the most mouth-watering secret restaurant recipes in America:

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How to Cook Cod Fish

Learning how to cook cod fish is simple. Cod is a flaky fish and is good fried, baked, and poached. Slow cooking also works well to coax out the delicate flavors. Traditionally, it is served with lemon wedges and a light sauce composed of parsley. You can easily add it to stews, risottos and soups as well. One simple pan-fried recipe calls for lightly frying the cod in oil and serving it with a creamy mix of potatoes, green onions, and butter.

Other recipes add an Asian accent broiling cod with ginger and soy sauce for example, gives the fish a Japanese touch. Cod roe is actually a delicacy in Japan. For those trying to eat healthier, cod makes a great low-fat, low calorie meal. For an easy, no fuss, diet dinner, try baking cod in foil and seasoning with lemon, salt, pepper and olive oil. Accompany it with a large, leafy green salad. Another healthy diet option is to grill the cod seasoned with olive oil, Worcestershire sauce, lemon and garlic powder. You might also simply brush a couple cod filets with BBQ sauce and broil it.


Cod is also the main ingredient in fish in chips; simply batter the fish with a mixture of egg, bread crumbs and some cream, and fry it in a frying pan. Or for healthier version, bake it in the oven with Japanese panko crumbs. Additionally, you can roll the cod in a cornmeal mix and fry them in oil or bake them. As you can see, mastering how to cook cod fish is actually quite uncomplicated.

No matter how you decide to prepare your fish by poaching, broiling, grilling, stewing, etc. -- make sure not to overcook it. Think 8-10 minutes per inch of thickness, i.e. if you have 2 pieces of 1-1/2 inch thickness and weighing about 16-20 ounces, do not cook it for any more than 20-30 minutes. Your oven should be set no high than 350 F or 160 C. Grilled cod fish is done once it starts to flake.

Cod fish is extremely versatile and healthy; once you learn how to cook cod fish, the sky's the limit. Incorporate it into your diet for a healthier lifestyle.

How to Cook Cod Fish

Looking for wonderful Alaskan Seafood recipes? Check out great meals to make for your family at the Alaska Seafood Marketing Institute.

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Grilling Tips - How to Grill Pork Chops

Pork chops are one of the more popular choices of meat to grill because they are quite easy and very tasty. Pork chops come in all different shapes and sizes. If you have never tried grilling pork before or are just looking to try something different keep on reading.

The best pork chops for grilling are about one inch thick. It doesn't matter if its boneless or not, both will grill fine. Another option is to buy tenderloin or loin and cut it into pieces about the same same thickness.


If you want your pork nice and juicy you should try to brine it. The total weight of the pork can actually increase by up to 15% by soaking it in the water mixture. It is all water weight of course but that means more water remains in the meat during grilling. The brine solution is one cup of salt for every gallon of water and should be just enough to completely submerge your meat. You can add other seasoning as well to your brine mixture. Leave your pork chops in the mixture for 12 - 16 hours. Remember to make sure to not over do it because too much salt or brining for too long will leave your chops too salty to be eaten.

How long you cook your pork chops will change depending on a few factors. For example, how hot your grill is, how thick the cut of meat is, and whether or not its boneless. Of those factors, thickness is the most important when you grill chops. Thin chops will be grilled faster and thick chops will be grilled slower.

To actually grill pork chops is simple and you can use any type of grill available. You grill pork chops very similarly to steak, in other words, over a high heat without flipping much. You want to preheat your grill to as high as possible if you're using a gas grill. When its preheated, toss them on the grill and close the lid. After approximately one minute, rotate the chops 45 degrees. Close the lid and after a minute passes, flip them over. Rotate the meat as needed just like you did before. The pork chops should be done in around 4-6 minutes if you keep it on a high heat. If you have a particularly thick cut, you may need to turn down the heat after you flip the first time and cook for a longer period. Also if you are adding sauce to your chops do it with 3-4 minutes before they will be done or you can burn it.

In order to be safe, you want to cook pork until the middle is only very slightly pink or completely white. Another way to tell if your meat is done is to use a meat thermometer. 155 degrees is the magic number for pork.

After your pork chops are grilled you should put them on a plate and cover it with aluminum foil. Leave them their for 10 minutes. This will let your meat loosen up and get nice and juicy.

Grilling Tips - How to Grill Pork Chops

Jason Helms runs a site dedicated to bringing outdoor grills reviews as well as tips and techniques to beginners and experienced cooks alike. Visit his site to learn how to grill pork chops and many other grilling tips and tricks.

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Grilling Secrets for the Top Five BBQ Meats

What do you think of when you think about barbecue? Some minds go straight to burgers and hot dogs, other people think about kebabs, fish baskets and smoked meats. Here are the top five meats used for barbecuing each year and a few helpful tips on how to prepare them.

Beef: Steaks and burgers are the most common forms of beef to barbecue. Experts recommend buying beef that is fresh, not frozen. They also recommend a fattier cut of meat for the grill to keep the meat tender and flavorful. The best beef cuts for the grill are the rib eye, porterhouse steak, t-bone and strip steak. For an extra bit of gourmet extravagance the fillet mignon is always a favorite.


Pork is a favorite among avid barbecue enthusiasts. The most popular cuts of meat for the grill are ribs followed by pork butt and pork shoulder.

Chicken is good on the grill in any form, however the leaner breast meat will fare better if it is marinated, otherwise meat can become dry. Thighs and drumsticks do well on the grill due to their higher fat content.

Shrimp works well on the barbecue and is a popular choice for seafood lovers. It takes special care because shrimp cooks quickly and can easily escape and fall through the grill grate. Fish baskets and skewers are good cooking tool options for grilling aficionados.

Salmon is by far and away the most popular fish to grill. It has a hearty almost steak like texture and a flavor that goes well with a variety of barbecue type sauces. Salmon smokes well and cooks fairly quickly which makes it the perfect solution for those nights where dinner needs to be on the table fast.

No matter what meat you prefer, grilling experts and novices alike benefit from a pantry full of "secret" spices, rubs and sauces. Gourmet grilling planks and seasoned skewers will have friends and family asking, "What's your secret?"

Grilling Secrets for the Top Five BBQ Meats

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Best Pumpkin Seed Recipes

Pumpkin seeds are one of the most nutritious, and delicious, snacks you can give your kids. Since the seeds are not nut products and are not foods that usually trigger allergies, they are safe to bring to school. In fact, pumpkin seeds, also known as pepitas, have great health benefits: from helping with digestion to preventing urinary tract infection to improving brain function and learning disabilities. So next time you carve a pumpkin for Halloween, or make a pumpkin pie, do not throw out those seeds. (If you eat them with shells on - use small to medium pumpkins). Try some of these best pumpkin seed recipes for snacks that pack a powerful punch.

First you need to prepare the seeds. Have a large bowl full of water to put the seeds in as you take them out of the pumpkins. The pulp will sink to the bottom of the water and your seeds will be clean. Remove the seeds and lay them out on paper towels or clean kitchen towels to dry (usually overnight).


You will want to roast the seeds at a low temperature to preserve the essential oils. You can pre-cook the seeds by boiling them in salted water before you roast. Seeds can be roasted at 160-170 degrees for 30-40 minutes, or until golden brown, stirring every 15 minutes. You can add 1 egg white or 2 teaspoons of oil, like olive oil or canola oil, to your 3 cups of seeds, or just spray your baking sheet. Pick out your favorite combination of the following seasonings:

Add a touch of sweet: Add in a bit of maple syrup (eliminate oil or egg white), brown sugar, honey, nutmeg, pumpkin pie spice, cinnamon sugar or raw sugar

Spicy: Add your favorite of the following: Cayenne pepper, black pepper, hot sauce, ancho chili powder, crushed red chilli peppers, hot chilli powder

Savoury: Italian seasonings, garlic powder, onion powder, Worcestershire sauce, cheese flavour (you can use popcorn seasonings), sea salt, soy sauce, cumin, herb blends

Blends: Shake on some of the seasoning blends from your cupboard, like Cajun, Bar-b-q, Mexican, Tex-Mex, curry or Greek.

Combinations: Why not go sweet and spicy? Add a little raw sugar with some salt and crushed red pepper flakes or soy sauce, honey, garlic powder and sea salt. A good asian savory combination is Worcestershire sauce, garlic powder, sea salt and seasoning salt. The possibilities are endless. You will need several teaspoons of spice mix for every 3 cups of seeds, but add more or less according to your taste.

Roasted seeds can be added to salads, soups, cereals and veggie dishes. They can also be crushed and added to meat mixtures (like hamburger), oatmeal, muffin mixes and rice pudding. If there are any leftover seeds, store them in an airtight container in the fridge for up to a month.

You can buy pumpkin seeds online all year round. With so many fabulous taste combinations and health benefits, why not eat them all four seasons?

Best Pumpkin Seed Recipes

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Barbecue, an American Tradition

Barbecue is as American as apple pie. It's aroma evokes memories of baseball games, swimming and family vacations. Mouths water when the grill is fired up. Preparing meat for the barbecue is just as important as the cooking itself. Marinating infuses flavor into the meat, ensuring a delicious family meal that will not be easily forgotten.

Marinating is the process of steeping meat in a mixture of an acid (i.e. vinegar, lemon juice, or wine) and spices (i.e. salt, pepper, and herbs.) The acid tenderizes the meat causing it to hold more liquid, making it juicier and more flavorful. Care must be taken when making the marinade, as too much acid will toughen the meat. When marinating poultry, poke holes in the meat with a fork, or use a needle injector. Removing the skin allows the marinade to fully penetrate the meat. (Leaving the skin on compromises the flavor.) Poultry can be refrigerated in a covered container for up to 2 days in a marinade. (Meat should always be covered in the refrigerator.) The time for marinating depends on the size of the pieces as well as the kind of meat. Chicken breast takes longer than steak because it is firmer. To reduce the amount of time needed for marinating cut the meat into smaller pieces. You can also pound chicken flat to cut time.


There are a variety of containers appropriate for marinating. Metal, plastic, and glass bowls all work. My favorite containers, however, are plastic bags. When a bag is used a smaller amount of marinade is needed because the air can be squeezed out. The meat is covered completely which allows for the flavors to be infused more quickly and evenly. Plus, the bag can be tossed when the job is done, making clean-up fast and easy.

There are a few safety tips to remember when marinating poultry, meat and seafood. Raw meat and fish contain juices which may harbor harmful bacteria. To avoid contamination never reuse a marinade. Do not reuse containers without carefully washing them with dish soap. Don't marinate meat past the grocer's "use-by" date. And finally, always marinate in the refrigerator--never at room temperature.

Italian Chicken Marinade - Place 2 lbs. sliced chicken in a plastic bag. Add 8 oz. Italian dressing, the juice of 1 fresh lemon, a few turns of fresh pepper, and a little salt. Marinate a few hours in the refrigerator. Remove from the bag and place on a heated grill. During the last few minutes of grill time, lay thin slices of lemon over the chicken. Serve the grilled chicken with a small amount of the unused Italian dressing.

Barbecue, an American Tradition

Emma Snow is contributing author and publisher to an online resource that provides you with information, articles of interest related to barbecues and Gourmet Living

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How to Cook Tri Tip in Your Oven Like an Expert

If you've got any of my other cooking articles here, you know I'm somewhat of a tri tip expert. I love it. Normally, I do mine on the grill, but there are times (especially when I'm busy) where I'll cook it in the oven. And you know what? It still tastes great. Here's how I do it.

First of all, you need to rub / marinade your meat however you like it. There's no perfect way. I've done tri tips all kinds of ways-it's the cut of meat I use when I experiment. However, you're going to want some wet works for the cooking. This could be a mixture of olive oil and other ingredients or your preferred marinade.


If your meat is in the refrigerator, take it out for about 5-10 minutes before cooking.

Heat up your oven to about 425 degrees F. Make note that cooking times and temperatures can vary from oven to oven.

Next, place your tri tip on a baking pan fat side down. Drench a little of your preferred wet works over it and slide it in the middle of your oven. Set your timer for about 45 minutes. Your cooking time might be about 1 hour, but from about the 45 minute mark, you want to pay real close attention to the meat.

Here's the key. Every 8-10 minutes, add some more marinade over the top of your tri tip. You may end up doing this 6-7 times depending on final cooking time. Remember to take it out before it's actually done, because it will continue to cook for up to 10 minutes afterward. And I like to wrap mine in foil for 5 minutes before cutting it.

Lastly, if your cut of meat has a fair amount of fat on the fat side, start it in the oven with that side up for about 8 minutes and then flip it for the rest of the duration. If you've done everything right, your tri tip from your oven will be very tasty.

How to Cook Tri Tip in Your Oven Like an Expert

Another factor into how well your food is cooked is your cookware. If it's not that great, you'll get sub-par results. Personally, I think hard anodized cookware is the top of the line. And you can get hard anodized cookware sets very inexpensively. Check out that site for reviews and the best deals.

Of course another great use of meat is to slow cook it. From stews to chilis and more, crock pots are fabulous. Check out this page about Hamilton Beach slow cooker reviews for more information. Good stuff.

Whether you decide to grill or do your tri tip in the oven, it's a great, tasty piece of meat. I find that it's fairly difficult to mess up as well. Just take it slow and don't rush. Happy cooking.

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Why a Homemade Barbecue Sauce Recipe is an American Favorite

Barbeque Sauce Recipe: All Time American-Style Favorites

If there's one thing that could describe the way Americans love their dishes, it's the way they take their barbeque sauce very seriously. There are a variety of ways barbeque sauces are prepared and it all depends on what part of the country you belong to. Some would be quite satisfied with the myriad bottled varieties available in groceries or specialty shops while others insist on only good old home style barbeque sauce recipes.

Bbq Recipe

While most Americans prefer a barbeque sauce recipe that is red and sweet, a variety of sauces do come in several flavors, styles of preparation, base ingredients, and consistencies, and it all depends on where the sauce originated. Some would like their sauce thick and sweet derived from tomatoes or mustard while others have a preference for a much thinner, vinegar based sauce.

All Time American-Style Barbeque Sauce Favorites

Whatever preference they may have, Americans love their barbeque sauce and the following describes some of the most favorite all-time American-style barbeque sauce recipes that open a whole new world of exotic flavors and only goes to show that the barbeque is truly an American cultural phenomenon.

* Tennessee Whiskey Sauce

The state of Tennessee is not only world renowned for its whiskey but also for its homemade BBQ sauce recipe blended with their world famous Tennessee whiskeys. The thick, rich whiskey-laced sauces developed from this blend have spread across the nation, bringing with them a different type or rich flavor.

* Louisiana Hot Sauce

Whatever's on the grill in Louisiana is called a barbeque, and if you're in Louisiana then your sauce recipe should be hot. There are a variety of blends ranging from a rich mixture of chili peppers to sweeter blends mellowed down with tomato sauce. People from all parts of the country would surely love these blends - even if they really do not want such hot stuff.

* Kansas City Rib Sauce

There's nothing like the thick, rich, sweet and tangy tomato-based BBQ sauce recipe from Kansas City that is considered as America's most popular. These sauces are great with beef or pork, giving the meat a beautiful caramelized coat.

* St. Louis Sauce

While some prefer the thick sauce like the ones they have in Kansas City, some would prefer the thinner, less sweet but a tangier flavor that characterize the St. Louis sauce. This delicious recipe is great with ribs but would taste as great with chicken.

* South Carolina Mustard Sauce

If tomato-based sauces are what you have had all your life, then you're missing out a great deal if you haven't tried the South Carolina mustard barbeque sauce recipe sans the ketchup and served only with pork, which is synonymous to barbeque in the Carolinas and nothing else.

* Western Carolina Piedmont Sauce

Also called the Lexington dip, the sauce was developed in the hilly areas in Lexington and Piedmont in Western Carolina and is basically based in vinegar and pepper laced with tomato or ketchup. This creates a subtle balance of sweetness from the tomato sauce and the acidic fierceness of the vinegar.

* Texas Barbeque Sauce Recipe

While in the Carolinas pork is the only meat considered as authentic barbeque, in Texas they could barbeque almost anything - pork, beef, chicken, mutton, goat and sausage. Texans have developed a recipe that can be used both as a mop sauce and a serving sauce, and was based on several culinary influences that made Texas what it is today.

* Kentucky Bourbon Sauce

Kentucky is famous for its bourbon so it's just natural that locals develop a bourbon-based sauce that is great for any type of meat on the grill.

Why a Homemade Barbecue Sauce Recipe is an American Favorite

Michael Dugan is a a homemade barbeque sauce fanatic. For a great barbeque sauce recipe, ideas, and general BBQ tips, visit

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Diet Meals

Here are some good diet meals you can use to help speed up your weight loss. If you don't know already, diet is the FASTEST way to lose weight. Way faster than exercising. These meals are tasty and will fill you up. Take the next 2 minutes to see what this article can do for your weight loss.

Diet Meals

Bbq Recipe

1. 3 scrambled eggs with chopped onions and 1/2 can of black beans

This is the perfect breakfast as far as I'm concerned. In fact, I eat it almost everyday. So I actually do what I recommend. Why is this meal so great? It's high in protein and fiber. You need this because it'll keep you full longer than breakfasts that have a ton of carbs in them. One thing before I go to the next one, be sure to cook the black beans for about 5 meals. Don't eat them right out of the can.

2. 4 ounces chicken breast with 1/2 can of black beans on a bed of lettuce

Again, this is a high protein dish. I call it a "protein salad". Fills you up. Oh, another thing I left out about protein. It does 2 important things that are powerful for weight loss. It suppresses your appetite while speeding up your metabolism. THAT'S BIG! Remember it even if you don't use these meals.

3. Lean beef with broccoli

This makes for a good dinner. Broccoli is most definitely a SUPERFOOD. I know a lot of people have a hard time eating broccoli by itself. If you're 1 of them, I recommend either drizzling a little BBQ sauce on it or some sour cream.

Want to lose weight? Well then, try eating these 3 diet meals.

Diet Meals

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BBQ Stir-Fry

The other day I got a call from my kids, telling me they were coming over for dinner and a visit. I am always excited to see them and it brings me great joy to cook for more than just myself and to watch their smiles as they praise their dads cooking. But today was different, they said they wanted me to cook something real quick but very tasty. The challenge was that I was caught off guard and needed to think quick. Looking through my cabinets and fridge, I started to assemble in my mind what I could create.

I started thinking stir-fry. Stir-fry is so simple and very quick. As long as you have all of your ingredients on the ready, you can make a very quick meal in no time. I had some flank steak and some frozen mixed veggies. I also had some soy sauce and some beef stock in the carton. I was all set.

Bbq Recipe

As I got ready to start my recipe, I knew I needed to spice it up just a tad. I reached in the fridge and pulled out some of my homemade spicy BBQ sauce This was going to be a perfect compliment to this stir-fry. I knew I could make a great meal with a slight little twist.

Once I started the beef cooking, I added the veggies and then the soy sauce sauce to the pan. I put some diced fresh garlic and a ½ teaspoon of ginger in as well. Once mixed all together I added about ½ cup of my BBQ sauce and about a ¼ cup of the beef stock. I let the sauce reduce and it was a huge hit.

I served the whole dish over some white rice and dinner was done! BBQ beef Stir-fry what a cool idea, make sure you give it a try,

Eat Well!
Chef Brian

BBQ Stir-Fry

Chef Brian is a trained Chef, and the creator of Herman T's BBQ Sauce Mix. For more recipes and to receive your free cookbook, visit our site.

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Hot Barbeque Recipes

Anyone can create delicious homemade hot barbeque recipes once they know the basic ingredients. The main ingredient is of course some type of tomato base.

You can use, tomato sauce, a combination of tomato paste and tomatoes, a combination of tomato paste and either tomato juice of V-8 juice, and ketchup. Then everyone uses ingredients such as garlic, mustard, and onions. The other items that enhance the flavor of your barbeque sauce are items such as Worcestershire sauce, soy sauce, vegetable oil, olive oil, liquid smoke, and Tabasco sauce.

Bbq Recipe

Spices that are preferred include garlic powder, cayenne pepper, cumin, salt and pepper. These are just a few of the ingredients you will see when you read a barbeque sauce recipe.

To make hot barbeque recipes you can begin with an ordinary store bought brand of barbeque sauce like Heinz or Hunts. Pour the entire bottle of sauce into a medium saucepan. Add items such as jalapeno peppers, Tabasco sauce, and cayenne pepper or chili powder. Bring to a boil and then reduce heat and simmer for 15 minutes.

Now, you can use this sauce to baste your favorite meat before baking, grilling, or broiling.

Another hot barbeque recipe that you are sure to enjoy needs the following ingredients, 1 large chopped onion, 3 chopped and de-seeded jalapeno peppers, ½ cup of ketchup, ½ cup of water, ¼ cup of vinegar, ¼ cup of olive oil, 2 tablespoons of lemon juice, 2 tablespoons of Worcestershire sauce, 1 tablespoon of Tabasco sauce, 2 tablespoons of brown sugar or honey, 1 tablespoon of mustard, 2 teaspoons of liquid smoke, ½ teaspoon of cayenne powder, salt and pepper to taste.

In a medium saucepan mix together all ingredients until well blended and bring to a boil. Reduce heat and simmer for about 15 to 20 minutes. Use on all of your favorite meats before barbequing to give them that hot spicy flavor you crave.

Hot Barbeque Recipes

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Pulled Pork Crockpot Recipes - How to Make a True Southern Style Sandwich

Take a drive through the South and you will find any number of restaurants that will hotly debate that they, and they alone, have the original, authentic Southern-style pulled pork sandwich recipe. How can each state, region, and locality claim to have the one, true, original recipe? It's hard to argue with Southern cooking aficionados, so let's just take a look at what makes this sandwich unique, as well as debatable.

We have to consider a wide range of regions. Classics like Memphis style, Southern style, North Carolina style, and South Carolina style, are only the beginning. You will also hear from folks in Texas, Georgia, Alabama, Mississippi, Louisiana, and Florida about what makes their sandwich traditional. It seems most Southern folks claim to have the original, official, and the very best recipes for these sandwiches. What most everyone can agree on is that no one agrees which style of sandwich truly belongs to which region. For as many variations of sauce and seasonings you can find, there are that many and more variations of methods for cooking and serving pulled pork sandwiches.

Bbq Recipe

I won't attempt to figure out which ingredients for sauces and dry rubs definitely belong to which region. Nor will I try to firmly establish which cooking method belongs to which region. What I will do is lay out a few common methods for cooking and serving this popular sandwich, and suggest where these methods are most typically found. If a method sounds like your hometown original, it probably is; just like it might belong to someone else. In other words, the debate lives on. Let's look at some of the cooking methods and ingredients that make a pulled pork sandwich what it is:

Cooking Methods

It's not easy to pin down a cooking method to any one state or region. Grilling, smoking, roasting, and braising are common in many regions. Deep pits for smoking and slow roasting would have been the preferred method by many settlers in the South, and now their ancestors may still use those exact same methods. Your family's cooking method depends on how you learned to cook pork. If you're walking down Beale Street in Memphis, you'll most likely see lots of smoky grills going, but you'll see those same scenes in other regions, as well. Any one region would find it difficult to claim that a certain style of cooking is their own and no one else's. Of course, using a crockpot wasn't passed down through hundreds of years by our ancestors, so the origin of this method is obviously widespread.


You may use white vinegar, apple cider vinegar, red wine vinegar, or any of a wide variety of vinegars available. The idea in using vinegar, no matter what kind, is the same. Mixing sour vinegar with some sort of sweet ingredient is essential for any good barbecue sauce. Many recipes claim to be official Memphis style pulled pork specifically because they use vinegar in their sauce. However, several regions and states claim this ingredient as the quintessential ingredient that differentiates their pulled pork sandwich from any other.

Brown Sugar

Both barbecue sauces and dry rubs may contain brown sugar which gives the sweet flavor to the whole sweet-and-sour balance that a pulled pork sandwich should have. A simple concoction of brown sugar, vinegar, and a pinch of any hot sauce or spicy seasoning is often found in barbecue places in Florida and Alabama. Whether this simple recipe originated in those states is something we'll never know. I can't say I've ever seen a pulled pork sandwich seasoned like this in Memphis, but that doesn't mean it doesn't exist there.

Dry Rubs

Even though dry rubs have been around forever, and used in all regions of the country, a dry rub used for pulled pork sandwiches contains certain standard ingredients. You'll basically find cayenne pepper, black pepper, salt, and paprika in a dry rub for pulled pork. Anything added after that is an individual cook's unique take on this basic recipe. Different regions of the country can lay claim to using only dry rubs, never liquid barbecue sauce, but this method is so widespread that it seems impossible to pin down the original creator. Then, of course, you can use both a dry rub and barbecue sauce together in the same recipe, so it just gets more confusing.


Then there is the question of what to serve with the pulled pork sandwich. Barbecue sauce as a condiment is widely regarded as a standard in every region. Even when the pulled pork never gets a dose of barbecue sauce mixed in with it, there is usually a bottle on the table. You'll also usually find pepper vinegar, mustard, and even a little Tabasco in most regions. What you'll hopefully never find is ketchup on the table. That would not go over well in any region. Most folks believe adding coleslaw on top of a pulled pork sandwich is most decidedly a Memphis touch.

As I searched the vast array of pulled pork crockpot recipes on the Internet, in cookbooks, and with my Southern friends, I got more and more confused about which recipe belongs to which region. What I have decided is if your Grandpa and Grandma have been making the same recipe for pulled pork sandwiches since you can remember, then that recipe belongs to your family and to your region. Go ahead and stake your claim and enjoy this great Southern classic.

Pulled Pork Crockpot Recipes - How to Make a True Southern Style Sandwich

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