Barbeque Shrimp Recipe - Easy to Make

You will find that the Barbecue shrimp recipe is one of the most mouth watering dishes you will experience, which will make you come back for more than one dish. The essential ingredients that are required to make this delicious dish follows, you require one to two pounds of shrimp, which can be either of medium or small sized and need to have well boiled, cleaned and peeled off and one third cup of fresh butter. Then, you need vegetable oil of two tablespoon as well as three-table spoon of lemon juice. Next, you require quarter teaspoon of salt, for taste, as well as ground black pepper for the same quantity.

The barbecue shrimp recipe also requires one bay leaf with spicy sauce amounting to three tablespoon and, garlic, well crushed to the core. The final ingredients include dried leaf basil, dried rosemary as well as paprika all amounting to half a teaspoon and a quarter teaspoon of pepper to make the recipe taste better.

Bbq Recipe

The preparation of making the recipe includes heating the oil and the butter in a large fry pan until the butter melts. After, which you have to add shrimp and fry until it becomes pinkish in color. Then, add the remaining ingredients of the recipe and stir well so that it mixes better. You have to simmer and stir frequently until for abut to 3 to 5 minutes and keep it aside for over 5 minutes. Finally, you remove the shrimp that is well fried and serve it as well as pour sauce on top of the shrimp. The Barbecue shrimp is ready to serve.

Barbeque Shrimp Recipe - Easy to Make

For More Great Shrimp Recipes and a Full Preparation of the Barbecue Shrimp Recipe visit:

See Also : BBQ Recipe What is Nutrition Recipes Bookmark

How to BBQ Tri-Tip - A Guide

Its getting to be summer time and that means that every weekend from now till Labor Day is more time to perfect your craft of BBQing. I would like to talk to you guys about the proper way to BBQ a tri-tip.

For those of you who are not from the West Coast the tri-tip is probably a foreign word. The tri-tip is a cut of beef from the bottom sirloin primal cut. It is similar to a roast but has the flavor of a steak.


There are multiple ways to prepare a tri-tip: you can marinade it over night or even just do a dry rub right before you put it on. I personally do a dry rub then wait until the last 10 minutes of cooking and mop it with spicy Barbecue sauce. This creates a nice crust to the tri-tip while still having that awesome center flavor.

The best way to cook a tri-tip is to slow cook it over in-direct heat at 325 degrees. The ideal time for cooking is roughly 60 to 90 minutes depending on the size. As a rule of thumb you want to cook the meat 30 minutes for every pound. For example, if you had a 2-pound tri-tip 60 minutes should be about right.

Make sure you don't cook this directly over coals, as tri-tip tends to release a lot of fat grease that can fall on the coals and create massive flare up. Keep a cold beer handy in case there is a flare up to douse the flames.

If you want it to end up medium rare then pull the tri-tip off once the center reaches 140 degrees. It will still continue cooking after it has been pulled off SO DO NOT COVER IT WITH FOIL ONCE IT IS OFF. Too many people make the mistake of covering the tri-tip in foil before putting it on the grill. This tends to make the tri-tip gray and overdone.

It is best served warm and medium rare.

How to BBQ Tri-Tip - A Guide

For more awesome tri tip recipes visit:

Tri Tip

Tags : Recipes Bookmark

Homemade BBQ Grills, Roasters and Smokers

When you decide to get yourself a grill the very first choice you have to make is to go out and buy one from the local garden or home improvement centre or to make your own. You may be the type of person that would never entertain the thought of building your own BBQ grill, but since your reading this article I'm assuming that you're at least considering the possibility! So let me try and get you over the line and convince you why it's such a good idea!

One of the most common reasons a lot of people will choose the DIY route is money, and it's a perfectly good reason, anything other than the most basic store bought BBQ can run into hundreds of dollars, and when all is said and done, all we want it to do is cook our food, and a homemade grill will do this as well as ANY store bought grill. Depending on the materials you already have available all your grill may cost you is your time, otherwise you should be able to beg, steel or borrow what you need without spending more than a hundred bucks.


For me though, the single biggest motivation for building your own BBQ is the satisfaction that you get from building it, never is this sweeter than while your watching the steaks and burgers sizzling away the first time you fire it up. It's a great buzz, and something you'll never get from a store bought BBQ, no matter how many features it has!

Another good motivator for getting off the couch and building your own is the freedom of design and expression that designing something yourself, from scratch offers. Maybe you want two levels of grill, maybe three, maybe you would like to have a work top or prep area on one side of the grill or maybe on both sides of the grill! Maybe your seven feet tall and you don't want to strain your back bending down to a standard height grill, the beauty of designing your own is that you can decide on all of these parameters yourself!

So once you've decided to take the plunge and design and build your own BBQ grill, another world of possibilities opens up! Sure, you can build a standard grill, but why not consider going the whole 'hog' (sorry!) and building a pig roaster, why not a meat smoker! All of these can be built from a standard scrap 55-gallon drum and some light angle iron!

Maybe working with metal isn't for you, no problem, you can build your own brick BBQ grill. This is a great addition to any garden, and when done well, can actually add a little extra value to the house!!

Whether you're using brick or steel, building a grill or a smoker, the principle is the same, with a little bit of enthusiasm and effort, coupled with a healthy dollop of good information, you can build something with your own hands that will pay you back with quiet satisfaction every time you use it!

Homemade BBQ Grills, Roasters and Smokers

Jon Farrell is an Engineer by profession, whose real passion lies with the humble BBQ, and in particular the design and construction of homemade BBQ grills, pig roasters and smokers. You can get free guidance on your homemade BBQ as well as roasting and grilling tips from Jon at

Thanks To : Steak Recipe

Cooking Roast Prime Rib on the Grill

Love the taste of prime rib? Love the taste of barbecue? You can combine them together for cooking roast prime rib on the grill. It takes a bit longer than hamburgers, but cooking roast prime rib on the grill gives you a fabulous roast that everyone enjoys.

You need a lot of charcoal for cooking prime rib on the grill. The cooking time is about two hours so you need about 8 pounds of good quality charcoal. Fire up the charcoal and wait until the flames die down and the charcoal is giving off a good heat.


When cooking prime rib on the grill, you don't want the meat to be directly over the hot coals. Move them over to one side of the grill so that you can place the roast on the other side. Before putting the meat on the barbecue, rub the exterior with a mixture of coarse salt, pepper and herbs.

You can use either bone on or bone off when cooking roast prime rib on the grill. You can ask the butcher to remove the bones and then tie them back onto the meat. This gives you the best of both worlds -- easy carving and great tasting ribs.

Place the meat on the grill and cover it tightly. If the cover has vents, you want to close them as well. Check the grill from time to time to make sure it has enough heat to for cooking roast prime rib on the grill. If it cools off, you can open the events to let the flames build up again.

After two hours of cooking roast prime rib on the grill, take the cover off and check the temperature with a meat thermometer. The interior will be about 115° when the meat is rare, and 150° is well done. Be sure to check the temperature as close to the middle as possible.

After cooking roast prime rib on the grill to your taste, remove it from the grill and let it sit for about 15 minutes before serving. I hope you bought a big enough roast because your guests will ask for seconds and thirds!

Cooking Roast Prime Rib on the Grill

You are free to publish the above article in your ezine or website, provided credit in the form of an (HTML clickable) hyperlink is given to the author.

Hans is author of and the barbeque and grill section of

Friends Link : Pizza Recipe What is Nutrition

Cheap Barbecue Party Food Ideas - Get Invited to Every Party

It doesn't have to cost you a lot of money to make your barbecue memorable. Remember -- most people expect burgers and potato salad. So any different food is good. And if you follow our cheap barbecue party ideas you can impress your guests for not a lot of money.

First off I must state that there is absolutely nothing at all wrong with burgers and potato salad. I love them both and all weekend griller's BBQ parties should have a good selection of these and other basics. But just a few other cheap barbecue party food ideas during planning can save your food -- and your parties -- from boring repetition.

Bbq Recipe

Here are five cheap and easy food ideas you can try immediately to make you next BBQ party memorable and fun:

1) One word -- Condiments! Everyone has mustard and ketchup. Occasionally you see a lonely bottle of Frank's. But for very little money or effort you can add a rainbow of taste to your table and impress your guests. Visit a specialty store or good supermarket and pick up some bottles of unusual BBQ sauces or hot sauces for the table. Do not just paint the meat on the grill -- give your guests a choice on the table. Today's BBQ and hot sauces come in a wide variety of flavors and heat levels and there is something for (almost) everyone. Consider the food you are serving and other sauces that may complement it. If you are serving chicken consider a white BBQ sauce or horseradish sauce. If you are serving fish consider a sweet Barbeque sauce or a Vietnamese or Japanese fish sauce.

2) Salsa -- Not just for corn chips anymore! Several years ago salsa took over the number-one-selling condiment spot in the US from ketchup but most people still think of it as just a dip for chips or a covering for Mexican foods. Salsa is -- and can be -- so much more. Consider visiting a Farmers' Market or specialty food store the morning of the barbecue and picking up a fresh salsa. Or better still,yet spend a little time the night before the party and make a batch of homemade salsa. It's really very easy. And don't just stick to the basic tomato/pepper salsa -- be brave and try a fruit or a veggie based salsa. Choose your salsa based on the meat and vegetables you will be serving and invite your guests to cover these foods for a new taste experience.

3) It's almost embarrassing how much good will and praise can be produced by a simple salad. As cheap BBQ party ideas go, this is one of the best. Everyone does potato and macaroni salad. Ask your friends to bring a dish and you'll probably get 3 of each. You can impress everyone to no end by making up a colorful and easy pasta or fruit salad that not only looks great but tastes great, too. Add some items off the grill into it at the last moment for an unforgettable touch.

4) Sides -- Go beyond the salad! So you've brought your impressive (though cheap) salad. But now think beyond to other side dishes. What springs to mind? If you are like most people - corn on the cob comes to mind. There is nothing wrong this. But to really impress your guests think of adding one or two other unusual sides that will complement the main course. And remember that sides don't have to be just veggies. Think of the possibilities of fruits, shellfish and even meats.

5) Desserts - Why not use the fire? Okay, you gotta have a dessert. You'll probably want something cold (homemade ice cream, maybe?) and some sweets for the kids. But since the fire is still warm why not consider really impressing your friends by making an additional dessert or two on the grill. Make homemade ice cream (always a reasonably cheap choice) AND grilled dessert to go with it and you will be considered a party god for many years.

Since most BBQ parties feature the same basic foods, these cheap party food ideas will help any weekend griller to impress their guests. Do it well and your friends will invite you to every party and beg for an invitation to yours.

Cheap Barbecue Party Food Ideas - Get Invited to Every Party

Mark Hester is the co-creator of along with Jamie Clark of Derby City Sauces. If you love Grilling and BBQ and want more fantastic party ideas and recipes visit them at The Weekend Grillers. While you're there check out the Delicious Grilling and BBQ Recipes, Sign-up for the Free Newsletter and visit our Blog --

See Also : Pizza Recipe BBQ Recipe

Tips in Grilling Turkey For Weber Grills

Grilled turkey is a delicious treat you can prepare using your Weber BBQ grill. There are some tips you can learn so you can always ensure that your grilled turkey will always taste delectable.

1. The first tip on how to use your Weber BBQ grill for cooking turkey is to ensure that you have sufficient fuel that will last for eighteen hours. Check the gauge an hour prior the start. You can also study the guide for charcoal grill to check the number of briquettes you can cook at a time. The weight isn't really a big concern when you grill turkey as long as it fits the grill even when the cover is down. You should give an inch of space between the cover and the turkey.

Bbq Recipe

2. The second tip on how to use your Weber BBQ grill for cooking turkey is about thawing. The turkey or any meat should always be thoroughly defrosted before you grill. Give twenty four hours for the thawing process for turkey weighing four pounds. Do not thaw it at the room's temperature. You should still thaw it inside the ref.

3. The third tip on how to use your Weber BBQ grill for cooking turkey is buying the fresh kind of turkey. The fresh kind of turkey can easily perish so you should make sure to check the selling date. Purchase turkey at least a day before you want to grill it and always keeps it in the freezer.

4. The fourth tip on how to use your Weber BBQ grill for cooking turkey is keeping you safe. Prevent the spread of bacteria to yourself and other things by constantly washing your hands. You should also avoid contact of your turkey with your clean utensils. The work surface in the kitchen should also be cleaned with lukewarm water and soap after using it. You can also cook the turkey stuffing in a pan along with the turkey by using the indirect way of cooking it. This will take sixty minutes.

5. The fifth tip on how to use your Weber BBQ grill for cooking turkey is checking for the done-ness every time you cook. You will know that the turkey is fully done when you see that the thermometer for meat reads one hundred eighty degrees Fahrenheit. For the breast it should read one hundred seventy degrees Fahrenheit. You will reach this temperature usually after thirteen minutes of grilling time. Always make sure that you let the turkey cool off for twenty minutes after you grill.

6. The sixth tip on how to use your Weber BBQ grill for cooking turkey is about basting. You don't need to baste the turkey at all. You can just set your Weber grill for the indirect method.

7. The last tip on grilling turkey is about making the gravy for the turkey. You can do this by using one fourth of the drippings. Whisk a half cup of flour on the drippings. Whisk it on very low fire until it becomes thoroughly smooth. The next step is stirring continuously while whisking in broth then letting it boil. It is done when it has already thickened then add pepper and a pinch of salt.

Tips in Grilling Turkey For Weber Grills

Please click these links if you want to know more about cooking turkey or Weber BBQ grill in general.

My Links : What is Nutrition Recipes Bookmark Pie Recipe

My Favorite Chili's Restaurant Recipes

A few years ago, a new Chili's restaurant opened near my house. I never ate at Chili's before they opened near my house, but I decided to check out the new restaurant in town. I am really glad they decided to build a Chili's near me! The food there is awesome! Sometimes I order off of the weight watchers menu, and many times I'll order off other sections of the menu.
I recently did a search for Chili's restaurant recipes online. There are so many Chili's restaurant recipes available! After going through a few websites, here are some of my favorite recipes from Chili's!

4 racks of baby-back pork ribs
1 1/2 cups water
1 cup white vinegar
1/2 cup tomato paste
1 tablespoon yellow mustard
2/3 cup dark brown sugar, packed
1 teaspoon hickory flavoring liquid smoke
1 1/2 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika

Bbq Recipe

Make the barbecue sauce by combining all of the ingredients for the sauce in a medium saucepan over medium heat.
When it comes to a boil, reduce heat and simmer sauce, stirring often, for 45 to 60 minutes or until sauce is thick.
When you're ready to make the ribs, preheat the oven to 300 degrees.
Brush sauce over the entire surface of each rack of ribs.
Wrap each rack tightly in aluminum foil and arrange the packets on a baking sheet with the seam of the foil facing up.
Bake for 2 to 2½ hours or until the meat on the ribs has pulled back from the cut ends of the bones by about ½ inch.
When the ribs are just about done, preheat your barbecue grill to medium heat.
Remove the ribs from the foil (careful not to burn yourself- the liquid inside will be hot!) and grill them on the barbecue for 4 to 8 minutes per side or until the surface of the ribs is beginning to char.
Brush sauce on both sides of the ribs a few minutes before you remove them from the grill.
Just be sure not to brush on the sauce too soon or it could burn.
Serve the ribs with extra sauce on the side and lots of napkins.

Serves 2
1 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 egg
1 cup milk
2 chicken breast fillets
4-6 cups vegetable oil
1/4 cup hot sauce (Crystal or Frank's Louisiana)
1 tablespoon margarine
On the side
bleu cheese salad dressing (for dipping)
celery rib

1. Combine flour, salt, peppers and paprika in a medium bowl.
2. In another small bowl, whisk together egg and milk.
3. Slice each chicken breast into 6 pieces.
4. Preheat 4-6 cups of vegetable oil in a deep fryer to 375 degrees.
5. One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated.
6. When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.
7. When the chicken is done resting, drop each piece into the hot oil and fry for 5-6 minutes or until each piece is browned.
8. As chicken fries, combine the hot sauce and margarine in a small bowl.
9. Microwave sauce for 20-30 seconds or just until the margarine is melted, then stir to combine.
10. You can also use a small saucepan for this step.
11. Just combine the hot sauce and margarine in the saucepan over low heat and stir until margarine is melted and ingredients are blended.
12. When chicken pieces are done frying, remove them to a plate lined with a couple paper towels.
13. Place the chicken pieces into a covered container such as a large jar with a lid.
14. Pour the sauce over the chicken in the container, cover, and then shake gently until each piece of chicken is coated with sauce.
15. Pour the chicken onto a plate and serve the dish with bleu cheese dressing and sliced celery on the side.

1 chicken breast fillet
1 Tbs vegetable oil
2 Tbs minced red bell pepper
2 Tbs minced green onion
1/3 cup frozen corn
¼ cup canned black beans, rinsed and drained
2 Tbs frozen spinach, thawed and drained
2 Tbs diced canned jalapeño peppers
½ Tbs minced fresh parsley
½ tsp cumin
½ tsp chili powder
¼ tsp salt
1 dash cayenne pepper
¾ cup shredded Monterey Jack cheese
5 x 7" flour tortillas
For avocado-ranch dipping sauce
¼ cup mashed fresh avocado
¼ cup mayonnaise
¼ cup sour cream
1 Tbs buttermilk
1 ½ tsp white vinegar
1/8 tsp salt
1/8 tsp dried parsley
1/8 tsp onion powder
1 dash dried dill weed
1 dash garlic powder
1 dash freshly-ground black pepper
For garnish :
2 Tbs chopped tomato
1 Tbs chopped onion

1. Preheat barbecue grill to high heat.
2. Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of the chicken while it cooks. Set chicken aside until it cools down enough to handle.
3. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat. Add the red pepper and onion to the pan and sauté for a couple minutes until tender.
4. Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, spinach, jalapeño peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture.
5. Remove the pan from the heat and add the cheese. Stir until the cheese is melted.
6. Wrap the tortillas in a moist cloth and microwave on high temperature for 1½ minutes or until hot.
7. Spoon approximately one-fifth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a toothpick to hold together. Repeat with the remaining ingredients until you have five eggrolls.
8. Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best.
9. While the eggrolls freeze prepare the Avocado-Ranch Dipping Sauce by combining all of the ingredients in a small bowl.
10. Preheat 4 to 6 cups of oil to 375°F. Deep-fry the eggrolls in the hot oil for 12 to 15 minutes and remove to paper towels or a rack to drain for about 2 minutes.
11. Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. Garnish the dipping sauce with the chopped tomato and onion.

My Favorite Chili's Restaurant Recipes

Jake Kelly is an expert in restaurant food and recipes. Would you like more information on Jake's recipes? Just visit his webpage at Find more restaurant reviews and recipes!

Friends Link : Pizza Recipe Recipes Bookmark

Grilling Prime Rib - Prime Rib Recipes

What's better for a big holiday dinner bash, a special celebration, or big birthday dinner? Prime rib is always a favorite, and grilling prime rib is one way to make sure your roast is succulent, juicy, full of flavor and mouthwatering. It also opens up your kitchen oven for all the side dishes that are so traditional with a big holiday meal!

Getting the Prime Rib Ready for Grilling

Bbq Recipe

Defrost the prime rib, if necessary. You can have your butcher cut off the bones and then retie them onto the roast for cooking, if you'd like. The roast is easier to slice this way after it's grilled. However, don't get rid of the bones! Tying them to the roast will spread the richness and flavor from the bones throughout the roast, and they can help protect it from overcooking, too. Without the bones, your roast can dry out, and no one likes a dry prime rib!

Next prepare your favorite rub or spice seasoning. Rub the seasonings on every side of the roast, (including the bones), wrap in plastic wrap, and place the roast in the refrigerator overnight. This will help the spices to flavor the roast.

Grilling the Prime Rib

Low and slow is the way to make sure your prime rib is done to perfection and is still juicy, tender, and oh so mouthwatering. That means to allow at least 20 minutes per pound for your roast on the grill, and more if you like it medium to well-done. Each grill is different, and each grill heats differently, so you need to experiment with your particular grill to find out where it's the hottest and coolest, and how high the heat actually gets.

Don't rely on the built-in thermometer in your grill's lid, they are notoriously wrong. Invest in a good meat thermometer, and know the internal temperature of your roast when it should be done (more on that later).

To get great results, first, take your roast out of the refrigerator to warm up at least an hour before you plan to start cooking. Never put meat directly from the refrigerator onto the grill! The cold will seize up the meat, make it tougher and less juicy, and will rapidly bring down the temperature of your grill, too.

Next, heat up your grill on high for at least 15 minutes, or until it's as hot as you can get it. Turn down the heat to about 200 to 225 degrees, and put the roast on the grill. Close the lid, and don't open it except to check the temperature of the roast periodically.

Grill the roast until it reaches the desired temperature (see below). Remove the roast from the grill and allow to rest at least 10 minutes before carving and serving.

Roast Temperatures

For rare prime rib heat until the internal temperature is about 130 to 135 degrees.
For medium prime rib heat until the internal temperature is about 145 degrees.
For medium-well heat until the internal temperature is about 150 degrees.
Even at medium-well, the end cuts should be well done, so you'll have well and medium well for those who want it.

Gas or Charcoal Grill

When grilling prime rib, you need a steady temperature. If you can keep your charcoal temperature steady, by adding more charcoal throughout the hours of cooking, then use a charcoal grill. However, gas grills maintain a more constant temperature throughout cooking, so if you're worried about losing your temp, and ruining your prime rib, try grilling prime rib on a gas grill for the best results.

Grilling Prime Rib - Prime Rib Recipes

Wendy Pan is an accomplished niche website developer and author. To learn more about grilling prime rib [], please visit Cooking A Prime Rib [] for current articles and discussions.

Recommend : Recipes Bookmark What is Nutrition

Barbecue Cleaning Made Simple

During the early part of the year, a journey around the garden leaves us looking at the remains of last years outdoor cooking activities. Often, our grills are left outside in the elements, uncovered, and in many cases have seen far better days.

It is this time of year that we start to think about cooking our favourite barbecue food outside during the warmer months with our friends and family, but before we are ready to start throwing charcoal and fire-lighters onto the barbecue, it is time to turn our attention to cleaning our cooking hardware in order to get things off to a hygienic start.
BBQ cleaning methods


Wire brushing

A stiff wire brush is a huge help in cleaning your grill. Simply give your rack a thorough scrubbing before and after each use. If you have used oil to coat your rack, getting the grill clean should be easy with a brush alone. Brass-bristle brushes are especially good for cleaning porcelain-coated grills since they won't damage the porcelain.

Grill Stones

Grill stones are specially designed to help get grease and stuck-on food off of your grill. They look similar to a large pumice stone with a handle to help make scrubbing easier and is also an excellent heat convector like volcanic rock, ceramic tiles etc. The main difference with a grill stone is that it has no holes, and because of this feature, it greatly reduces the chance of flare-ups and poor cooking. Grill stones are capable of withstanding incredible heat, up to 2000 degrees Fahrenheit. Grill stones are ideal for use on most shapes and sizes of grill as the stones design allows it to work with almost any grill format.

Burning off

This is one of the most common methods of cleaning BBQ grills/grates. All you have to do is leave your barbecue on after cooking once all your food has been removed. Once you have done this for around quarter of an hour, allow the grill to cool down for around 5 minutes and then use an old trowel, or flat piece of metal and gently scrape both sides of the grill to remove the sticky hard residue. Please be aware that ceramic grills can get damaged very easily if too much force is applied with sharp objects, so be careful with your choice of tools.

If you have an old metal kitchen utensil, such as an egg-flipper, these are ideal tools to make the job safer and easier.

However, you should be careful that this method is not prohibited by the grill manufacturer in order that you don't accidentally void your warranty.

Please ensure your own safety if you use this method by wearing a suitable pair of cooking mitts, or specialised heat resistant gloves.


If all else fails, letting your grill racks soak in warm water will help loosen stubborn dirt and food remnants. This can be good for getting the edges of your racks, which are often difficult to scrub properly, really clean.

Oiling the grill

A good way to reduce the pain of cleaning a barbecue is to prevent the worst of the residue from sticking to the grill in the first place. To do this, coat your rack with a layer of oil before you start to cook. This will help you to keep your food from burning and sticking to the grill and will also make cleaning the grill afterwards much easier. Remember to only spray oil onto a cold grill. Spraying onto a fire or hot grill will cause the oil to flare up and could cause serious injury.

Steam cleaning

If you use your barbecue on several occasions throughout the year why not invest in a steam cleaner? This will speed up the time taken to clean your barbecue after use and can be very effective indeed; therefore if you are fed up with scrubbing to remove the BBQ residue, an investment in a steam cleaner can be very useful and time saving.

When you having finished cooking your food, soak an old newspaper in water and place it on top of your warmed grill with the lid firmly shut. After about three quarters of an hour, open the lid and wipe off the residue. Don't let the newspaper sit on the grill rack for too long, as it will dry out and create even more work for you.

Preventative measures to keep your BBQ clean

Using a cover on your barbecue

The number one way to help keep your barbecue clean is to simply purchase, or make, a cover to place on your unit while it is not in use. In order to give your barbecue some protection from the elements it's a good idea to cover it with a plastic sheet, or preferably a manufacturers cover that is specifically designed to do the job properly as they generally have a tighter fit and are more effective.

During the winter months you may also remove the grill and store it in a dry place away from the damp and the elements. This will decrease the speed at which the rust forms, and you will benefit the most by doing this in conjunction with the oiling method mentioned above.

This helps to inhibit rust during the months when your barbecue is not in regular use.

The foil "tray"

Now that you have the basics of cleaning the grill covered, you should now turn your attention to cleaning the internals of the barbecue.

After several uses, there is a fair amount of gunk left at the bottom that hasn't benefited particularly from being left outside in the elements. Over time, this build-up can become unhygienic as well as an additional chore for you to deal with.

Charcoal grills suffer the most from this, and the best way to deal with it without spending a great deal of money is to first clean the inside of the barbecue properly by removing the hard and dry residue first using an old dustpan a brush (something all of us should have in the garage somewhere), and then removing the stuck-on dirt from the edges of the grill using general household cleaners. There are plenty of specific BBQ cleaners available, though these can cost two or three times as much as regular household cleaners. Feel free to give them a try, though from experience, regular cleaners perform the task adequately.

Simply spray on a decent amount of the fluid and allow it to soak in properly for around 10 minutes, then gently scrape off the worst of the build-up with a plastic scraper. Once you have got this far you are ready to lay in the kitchen foil.

Use a decent quality kitchen foil, the thicker the better, and triple layer it and turn in the edges so it looks like a tray. Place this into the bottom of your grill, and then add about a quarter-inch deep layer of sand into it. This will help to absorb the fat and excess juices that drain from the grill during cooking, and make your life MUCH easier in the long run.

After several uses, simply remove the whole tray and discard it. Give the inside of the grill a quick brush and wipe, and insert another of your home-made foil trays to keep your BBQ clean for the next few uses.

If you don't mind spending a little extra money, you can use a catering foil tray and dispose of it after every few uses... just use common sense and get rid of it when it appears well past its best.

Another tip you can try, is to pour leftover coffee on the grill. Clean off with a dry cloth. For a really good clean, spray the grill with your regular oven cleaner and leave it in a plastic garbage bag overnight. Hose it down the next day, and you should have a gleaming grill that is ready to use.

You can also add vinegar or dish washing lotion to the water for additional cleaning power.

Another well-used grill cleaning method is to simply rub the grill in the sand. This will remove most of the grease, etc. Once you have done this, hose down the grill. Depending on how caked the grill is, you may have to repeat this process 2 or 3 or times, but it is worth the effort.

Gas taps often become hard to use during the colder months, causing plastic knobs to crack and in the worst cases, break. Remove the plastic knobs and spray the area with a light oil to loosen them. You can also try using a small amount of machine oil to each tap and then cover them with a light grease to prevent the oil from escaping.

If one or more of your burners doesn't produce a strong blue flame then it may be because a gas jet has become clogged.

If you lift the burner out of the barbecue you will see small brass nozzles called venturis. These are like a small raised nut with a tiny hole through them. They can be simply removed with a small spanner. If you can't clear the blockage, buy new nozzles ones from a specialist supplier.

Insects tend to nest inside venturis when they are not in use, and the openings can become blocked. Use a venturi brush to clean the openings of the venturis. If you won't be using your grill for a long time, consider using some venturi covers to prevent anything from getting inside.

Reconnect the gas supply and check the connections by coating them with a 1:1 mix of dishwasher liquid and water. Any failings in the gas supply will be easily detected at this point and you will know that you will need to do something about repairing it. You can start off by tightening the connections or replacing the seals, and if this doesn't work, then you should replace the faulty unit as per the manufacturers instructions or return it to your local service centre.

Barbecues with wooden trolleys can be kept in fine fettle by re-oiling them once a year. All you have to do is give the trolley a gently sanding with some high grit paper and then use a suitable furniture oil or a specially formulated barbecue trolley oil. This will not only soak through oil stains on the top of your trolley but help prevent new stains from forming.

Volcanic rocks need care too, if you use them. Ensure that you clean or renew them every year as they always become clogged with fat and oil. Remember to discard the old sand from the drip tray, clean the tray and give it a spray of cooking oil before lining it with aluminium foil. Place new washed sand on top of the foil to help keep it clean.

If your volcanic rocks are showing signs of cracking, you can replace them you may consider replacing them with porcelain briquettes. These disc-shaped "rocks" are less porous than volcanic rocks and they are considerably easier to keep clean.

If you live near the sea or in an area where the salt-air density is high, please note that will need to take extra time and precautions to ensure that your grill is not unduly subjected to the elements which will invariably lead to failing components and rust.

Wash the outer surface periodically with fresh water and dry it off straight away for the best results.

Barbecue Cleaning Made Simple

You can find more great barbecue tips, ideas and barbecue recipes at Barbecue Party.

Friends Link : Pizza Recipe What is Nutrition Steak Recipe

Bourbon BBQ Sauce

If you are seeking a very unique flavored bbq sauce for your next barbeque then you must try bourbon bbq sauce. This is a very unique sauce that only you will know the secret ingredient.

The most popular bourbon bbq sauce needs the following items to prepare, ½ to ¾ cup of your favorite bourbon, ½ cup of chopped onions, 4 minced garlic gloves, 2 cups of ketchup, 1/3 cup of white vinegar, 3 tablespoons of Worcestershire sauce, ½ cup of brown sugar, ¾ cup of molasses, ¼ cup of tomato paste, a small amount of liquid smoke, salt and pepper to taste. You can also add a tad of Tabasco sauce if you prefer a hotter sauce. You place the onion, garlic and bourbon in large saucepan and sauté until the onions are transparent. This will usually take about 10 minutes. Then you just add all the rest of the ingredients and bring to boil. Lower heat and simmer until the mixture has thickened about 20 minutes.


The recipe above can be changed by adding or substituting spices that you prefer to use. You can add a small can of tomatoes, green peppers, or other peppers, soy sauce instead of Worcestershire sauce, and you can delete the liquid smoke.

Try some of your other favorite bbq sauce recipes and replace the called for liquid with bourbon. This will give even the dullest recipe a new and tangy flavor. Or just to create your own recipe. You already know the basics and what spices you like to use. Just sauté the onions in bourbon and then add the tomato sauce and the rest of your favorite items and flavorings to create a brand new bourbon bbq sauce.

You can even find a few bourbon barbeque sauce recipes online on a variety of websites that offer recipes from famous chefs and others that are willing to share their secrets.

Bourbon BBQ Sauce

You are free to publish the above article in your ezine or website, provided credit in the form of an (HTML clickable) hyperlink is given to the author.

Hans is author of and the barbeque and grill section of

My Links : BBQ Recipe

Preparing Dungeness Crab

It's simple! Preparing your Dungeness Crab is quick, easy & something the whole family or your guests can enjoy participating in. Dungeness Crab has become very popular with many folks who are more familiar with other types of crab. Preparing Frozen Dungeness Crab is different: cooking them as if they were live produces less than stellar results.

(Hint: Boiling the Crab on arrival is a definite No No)


Frozen Dungeness Crab is ready to eat when you receive them! It has already been cooked & brine frozen. You can enjoy it hot or cold! Dungeness Crab is available as Whole Cooked Crab and as Crab Sections (Clusters). What's the difference?

Whole Cooked Crab - The entire crab is cooked from live, quick chilled & brine frozen. They are then placed in poly bags. When you receive the crab, they should be re-heated in a steamer (think spaghetti pot with strainer) or oven at 400 F under tented foil. It will take 9-12 minutes to get the interior temperature of the crab to 165 F. The crab can be steamed from frozen or thawed, cleaned and steamed. DO NOT OVER COOK THE CRAB! It is already cooked so you just want to re-heat it. If you steam or bake them for too long, you are cooking them twice and the end result will be stringy crab meat!


Cleaning the Crab:

Hold the Crab in your left hand (claws towards the left) and place your right hand on the back of the top shell.

Put your right thumb under the shell and pull up. The whole top shell should remove in one piece. (Clean & save the shell for an oven baked side dish or ramekin for dipping sauce.)

Pull the green gill material off the inside of the opened Crab.

Next, there is a small "V" section of lower Crab shell in the back that cab be removed with your thumb as well.

Remove the loose brown material from the center of the crab.

Rinse the Crab in Cold Water for a few seconds; this will remove the remainder of the brine & internal pieces.

Heating the Crab before serving:

Take your Spaghetti Pot with Strainer inside, 2 or 3 cups of water in the bottom, bring to a boil and steam crab for about 9-12 minutes (Whole Crab) or 6-9 minutes (Cleaned Crab).

Oven or BBQ method:

Place Crab in a foil lined baking pan or Pyrex dish. Add about 3/8 inch water to the pan bottom.

Cover with an aluminum foil tent.

Place in pre-heated Oven or BBQ at 400 degrees for about 9-12 minutes (Whole Crab) or 6-9 minutes (Cleaned Crab). (165 degree internal temperature)

Dungeness Crab Sections (Clusters) - Most of the work is done for you! The crab may be butchered from live then cooked or cooked as whole crab and then cleaned. Dungeness Sections contain all the edible portion of the crab. Since they are cleaned before freezing, you may enjoy them hot or cold! If you want to eat them cold, just thaw in the refrigerator, rinse over the sink to remove the brine and eat! The crab can be steamed from frozen or thawed and steamed. It will take 6-9 minutes to get the interior temperature of the crab to 165 F. It is already cooked so you just want to re-heat it. If you steam or bake them for too long, you are cooking them twice and the end result will be stringy crab meat!


Heating the Crab Sections before serving:

Take your Spaghetti Pot with Strainer inside, 2 or 3 cups of water in the bottom, bring to a boil, add crab & steam for 6-9 minutes. Depending on whether you are steaming thawed or steaming from frozen.

Oven or BBQ method:

Place Crab in a foil lined baking pan or Pyrex dish. Add about 3/8 inch water to the pan bottom.

Cover with an aluminum foil tent.

Place in pre-heated Oven or BBQ at 400 degrees for 6-9 minutes depending on whether you are steaming thawed or steaming from frozen. (about as long as a medium rare steak) (165 degree internal temperature)


Preparing Dungeness Crab

Wild Ocean Seafoods continues a 112 year tradition of providing the finest in Wild Fresh Frozen Seafood to discriminating seafood lovers and fine dining restaurants. We offer direct from the processor to your door service at the most competitive prices available! Dungeness Crab at Wild Ocean Seafoods.

Friends Link : Steak Recipe Pizza Recipe Recipes Bookmark

Barbecue Cooking Tips - Indirect Heat Grilling For Perfectly Done Outdoor Roasts

The spring and summer months are a great time to pull the old grill out of the garage, dust it off and start planning some delicious barbecue dishes.

Most of us know how to make basic grilled foods like burgers, hot dogs, steaks and sausages. These are generally cooked by the most basic form of grill cooking, direct heat cooking. Direct heat grilling means that the food is directly over your heat source (hot coals or gas burners) and cooks from this direct heat. Direct heat is perfect for smaller food items that you want to quickly sear the outside, producing that beautiful browned caramelization on the surface, while sealing in the juicy freshness of the inside. It is the ideal cooking style for steak which is nice and browned on the outside yet pink and juicy on the inside.

Bbq Recipe

However, what many grilling neophytes don't know is that direct heat is not the only way to cook on a barbecue! Another important style of cooking is indirect heat grilling. Indirect heat relies on a heat source which is not directly next to or beneath the grilling food, but is rather separated by some distance. With the lid closed on your barbecue, this gentler form of heat cooks the food by convection of ambient heat in the hot air and smoke within your grill, rather than by direct radiant heat from the coals. This is similar to the way food cooks in your oven when roasting, except without the wood smoke!

So why should you learn how to cook with indirect heat? What is it good for? Well, if you tried to grill a whole chicken with direct heat over very hot coals, the surface skin and fat would be burnt to a crispy, black char long before the interior was fully cooked. Also, by the time the middle was cooked, the flesh would be dried out. You would loose the surface flavors and juicy interior of a well roasted chicken. So the solution? You guessed it, indirect heat. Indirect heat allows your larger cuts of meat to cook slowly, developing the outer brown color more slowly while allowing the interior to cook to perfect doneness. A perfect rack of ribs requires the meat to cook slowly until the meat is tender and almost falling off the bone. A chicken should cook completely while the exterior does not char. All this and more can be accomplished with indirect heat.

So how do you do it? Lets find out!

  1. For starters, you will need a couple of things to help make your indirect grilling perfect (you can do without them, but they are helpful:
    • A shallow metal pan or dish half-filled with tap water
    • A meat thermometer
    • A grill thermometer (if your grill doesn't have one built-in)
  2. Start your charcoal or gas burners as you normally would.
  3. If you are using charcoal, when your charcoal is all hot and ready (when the briquets have a layer of grey ash over them), separate the coals onto the two sides of your grill. You will have two piles of coals on either side of your grill with a large empty space in the middle. Weber and other companies make indirect grilling coal holders just for this purpose which are basically metal baskets that hold charcoal on either side of your grill. However, you can do without any special equipment. If you are using a gas grill, you can use indirect heat by turning off one of your burners to have a less hot spot on your grill. Ideally, if you have three burners, you would turn off the middle one, leaving the two side ones on. If you only have two burners, turn on on and leave the other off.
  4. Place the metal pan with water in it in the middle of your charcoal grate, between the two piles of charcoal (on on the turned off burner if you have a gas grill). This will catch drippings from your roasting meat and will also help keep the interior of your grill humidified so that your meat doesn't dry out.
  5. Put your grill grate on.
  6. Close the lid of your grill and let the heat accumulate. Use your grill thermometer to check the temperature inside your close grill to make sure there is adequate heat. If it is not warming up, either add more coals and wait for them to start burning or turn up your burners if you have a gas grill
  7. Open your grill and place your prepared food (whole chicken, ribs, roast, etc.) in the "indirect heat zone" of your grill. This is the open area, under which there are no coals or gas burners burning.
  8. Close the lid and let your food roast.
  9. Check back periodically and flip your meat over or rotate it occasionally. Also check that there is still adequate heat in your barbecue. Baste your meat regularly when the surface dries out to keep it moist, about every 15 minutes. If the surface of your meat looks like it is browning too fast in any one area, be sure to turn or flip it so that all sides get equal heat and exposure. If it still seems like the surface is cooking too fast, your heat may be too high or the roast is getting too much direct heat from one of the heat sources. Attempt to move the charcoal away further or move the roast to a more isolated spot on the grill. Always remember to keep the cover of your grill closed between checking on your food. You want to keep all that good heat inside to help roast your meat!
  10. When your roast is looking like it may be done, begin testing for doneness. The most accurate way to do this is with a meat thermometer inserted into the thickest part of the meat (on a chicken this is the deepest part of the inner thigh meat or deep in the breast). Do not put your thermometer up against bone as this can artificially increase the temperature reading. Most thermometers have readings for doneness for beef, pork, and chicken. If yours does not, general rules to go by for chicken is 165 degrees, pork 160 - 170 degrees, beef/lamb/veal 145 for medium rare, 160 for medium and 170 for well done. If you do not have a meat thermometer, you can prick the meat deeply with a skewer or fork. If pork and chicken are done adequately, the fluid that runs out should be clear, not red or pink. If all else fails, cut a small slice into a deep part of meat to check the color.
  11. When your food has reached its ideal level of interior doneness, remove from the grill and place on a large platter or plate.
  12. Cover with tin foil and let your roast sit for 5 to 10 minutes at least so that the interior juices and heat redistributes.
  13. Carve and serve!

A few other tips to make your indirect heat grilled foods shine!
  • Marinating - Because grilling is a dry heat that can have the tendency to dry out meats that are cooked for a long time, marinating your food before cooking is a great way to both add savory flavors as well as increase the juiciness. There are many recipes for delicious marinades for poultry, pork and beef and even many bottled marinades available in supermarkets. Another option similar to marinating is brining which really seals in and concentrates flavors.
  • Basting - I strongly recommend basting your meat as it cooks over indirect heat. When the surface dries out, every 15 minutes or so during the cooking time, baste it generously with a basting brush. The basting mixture can be similar to the marinating mixture or alternatively it can introduce new flavors. For example, barbecue sauce is not good to marinate with, it will just burn on the meat if it cooks too long. However, introduced later in the cooking process to baste the meat a few times before it is done creates a great, savory coating of flavor. Other great options for marinating include lemon juice, olive oil, and red wine vinegar, either together or alone. Again, there are many recipes with recommendations for basting mixtures for your slow roasted grilled foods. For safety, if you baste with your marinade, remember that your marinade came in contact with your raw meat. Therefore, avoid adding this mixture in the last 15 to 20 minutes of cooking so you don't introduce any uncooked meat to the surface of your roast! Its best to use a fresh basting mixture if possible.
  • Well that's it! A quick and complete primer to indirect grilling. I think you will find that it brings your barbecue cooking to a whole new level, making your roasts more tender and juicier.

Barbecue Cooking Tips - Indirect Heat Grilling For Perfectly Done Outdoor Roasts

Josh Dusick is the editor of the Fire Pit and Grilling Guru website at where you can get information about grills, barbecues, fire pits, indoor grills, firewood, charcoal, grill and fire pit cooking, cooking in your fireplace, grill food and wine pairing and even how to build an outdoor fire pit. There are even some delicious free grilling recipes. Take your cooking with fire to the next level!

See Also : Steak Recipe Pie Recipe Pizza Recipe

How to Cook Fresh Polish Sausage

Polish sausage is one of the types of sausages that are commonly used in dishes that originated in North America as well as Eastern Europe. The cold cuts add savory taste to special delicacies and side dishes. Learning how to cook fresh Polish sausage is easy. Below are some of the most famous recipes that use the sausage as main ingredients.

Sausage Soup


If you want to serve an aromatic and tasty appetizer, then you can try preparing and cooking this special soup. The ingredients in this delectable starter include a pound of fresh Polish sausage soup, two teaspoons bacon fat, six cups beef broth, 12 ounces beer and a cup of chopped onions. To improve the flavor of the dish, you can add 16 ounces sauerkraut and 16 ounces diced tomatoes. Do not forget to include two tablespoons brown sugar, a teaspoon of crushed red pepper as well as three cups of diced potatoes.

Heat bacon fat on a skillet and cook onion for two minutes. Add the beer, broth, tomatoes, sauerkraut, red pepper flakes and brown sugar. Wait for the mixture to boil. Transfer the mixture in a saucepan. Cook for an hour. Add the meats and potatoes. Cover the pan and cook for half hour. Serve immediately.

Polish Sausage Casserole

In the recipe, you will need six fresh Polish sausages, a can of sauerkraut, a cup of sliced potatoes and two tablespoons butter. For seasoning, include ¼ tablespoon salt, ¼ tablespoon pepper, ¼ tablespoon paprika, ½ teaspoon caraway seed and ¼ cayenne pepper.

Pour half cup of water in a pan. Place the pan over medium heat and put the meat in the skillet. Cook for five minutes and drain excess water. Slice the sausages into several portions. Transfer the cooked meats on a baking dish. Add the remaining ingredients except the butter. Spread butter on the meats. Arrange the potatoes on the dish. Place the baking dish in an oven that was preheated to 375 degrees Fahrenheit. Cook for an hour.

Grilled Sausage

This recipe contains a pound of fresh Polish sausage, a cup of barbecue sauce, 1/3 cup water and four tablespoons butter. In addition, it also includes ½ cup sliced bell pepper, a medium size onion as well as two teaspoons Worcestershire sauce.

Place the meats on a grill. Cook for ten minutes, five minutes on each side. Put the remaining ingredients in a bowl and mix. Heat the sauce for 15 minutes. Pour the sauce on a pan and add the cooked meats. Place the pan on the grill and cook for 15 minutes.

How to Cook Fresh Polish Sausage

Please click these links if you want to know more about how to cook fresh polish sausage or how to cook fresh polish sausage in general.

Related : BBQ Recipe

Pork Shoulder Roast

I cannot stop talking about the pork shoulder roast! I don't know if we are blessed here in Portland, Oregon with unusually inexpensive pork cuts (I hazard to guess that we are not and that pork is generally somewhat inexpensive), but I frequently pick up a bone in shoulder for $.99 a lb. and if I get a four pounder, then that good sized chunk of meat feeds a dinner party of six or else it feeds me for a week. This dinner is easily listed in the economy meals section of any cooking publication.

Every year I go camping with a bunch of beautiful people and we plan a huge family dinner together out in the woods. I volunteered to brine and barbecue the pork shoulder roast as the best and most inexpensive way to feed my group of thirty people. Eyes lit up and smiles crooked and people started cheering when I mentioned that I could quit easily do barbecued pork tacos for the group. My vegetarian friends sat and silently yearned for my famous pork tacos.


So first thing I did was to keep an eye out for when the sale comes around and buy four big portions of the bone in pork shoulder roast. Each shoulder is somewhere around four pounds. Into the freezer they go until needed. Sure it takes a couple of days to thaw out, but with proper planning that is merely a fore thought. So the process starts many days before the camping trip actually begins.

The four hunks of pork shoulder roast were tossed into a basic brine, with some added chili flakes for twenty four hours. After I took the from the brine I patted them dry and put a little spicy, Mexican dry rub on them and tossed them on the barbecue with the coals shunted to the side to create indirect heat. After about an hour and a half I began to hover around the barbecue, occasionally prodding and probing the pork shoulder roast with me my meat thermometer.

I allowed the pork shoulder roast to reach 155 degrees, pulled it and allowed it to rest and cool. I then picked it apart and bagged the meat to go into the refrigerator until we departed for camp the next day. When the time came for dinner we brought out all the salsas, started frying corn tortillas, heated up the vegetarian black beans. I decanted the pork shoulder roast into a cast iron skillet, heated it up, and enjoyed a very lovely, delicious and inexpensive dinner out in the forest.

Pork Shoulder Roast

D.G. Miller created as a vehicle to both capture his family's favorite recipes as well as teach folks how to cook beautiful food from scratch. Duckspoon is a user generated website created in the hopes of sharing family recipes and bringing people together.

Friends Link : BBQ Recipe Pizza Recipe

Quick and Easy Southern Pecan Bars

Winter time is the perfect time to try new recipes. Besides the traditional cakes and pies during the holidays, pecan bars are a wonderful change and very easy to make for the entire family. This is also a good recipe to let the kids try out on the weekend.

This recipe remind me of growing up in Tennessee where my family grew pecan trees in our backyard. My grandmother Mamie, always picked pecans from the tree, then made her specialty homemade pecan pie. This recipe taste very similar to that but in a more quick and easy format.


Try this quick and easy recipe and watch these delicious pecan bars disappear right before your eyes. It's also an easy alternative to the traditional Southern Pecan Pie recipe. Add a new twist to an old Southern favorite, pecans. Your family will love it.

Quick & Easy Southern Pecan Bars

1 ¾ cups all-purpose flour

1/3 cup firmly packed brown sugar

¾ cup butter or margarine

1 cup firmly packed brown sugar

4 eggs, room temperature

1 cup dark corn syrup

¼ cup butter or margarine, melted

1/8 teaspoon salt

1 ¼ cups chopped pecans

Combine flour and 1/3 cup brown sugar. Cut in ¾ cup butter with pastry blender until mixture resembles coarse meal. Press mixture evenly into a greased 13x9x2 inch pan. Baked at 350 degrees for 15 to 18 minutes.

Combine 1 cup brown sugar and remaining ingredients except the pecans, beating well. Stir in pecans. Pour filling over prepared crust. Bake at 350 degrees for 35 to 40 minutes or until firm. Let cool, then cut into bars. Yield 15 to 20 bars. Enjoy!

Quick and Easy Southern Pecan Bars

Cassandra Harrell is an avid soul food lover. She recently owned a soul food restaurant and catering service and is editor of Soul Food Lover’s Newsletter. She created a great website, Soul Food where you can find delicious soul food recipes and homemade desserts.

Tags : Steak Recipe Recipes Bookmark Pie Recipe