Sweet and Spicy Barbeque Sauce - A Must Have For All Those BBQ Lovers

Barbeque sauces are perhaps the oldest and the best discovery in American history. Barbequing during the period of the 17th and 18th centuries in America was carried out by natives in most humble ways of roasting meat, with a mild addition of the BBQ sauces. These sauces, as mentioned in the history are said to be a combination of just vinegar and pepper, most preferred in coastal areas of North and South Carolina, and in parts of Virginia and Georgia. Mustard based sauce was the only new innovation in these BBQ sauces, which became a real hit among the natives of South Carolina. This change was largely attributed to the German influence and for quite some years was the most preferred alteration. As years passed by, the Americans preferred a tangy, spicy and a more different than the usual, conventional BBQ sauce, with the use of different spices. These innovations were tremendously appreciated by many even across the continent and suddenly became witness to a growing popularity.

In today's times, BBQ sauces are mostly seen as a concoction of spices such as molasses, vinegar, tomatoes, garlic, mustard and pepper. Each of these elements is considered essential in dishing out that distinctly flavored barbeque sauce. Popular variations in BBQ sauces that have become a rage are the sweet and spicy, tangy and sour flavors, with bases comprising of mustard, tomato or vinegar. The craze for barbeque sauces can never cease to end, even as states within a country constantly discover new flavors that end up becoming the USP of the region. In fact, some barbeque sauces are best known by the name of the state they belong to, which adds to the selling quotient.


A unique taste that has off late, caught the attention of many is the sweet and spicy barbeque sauce, which gives out a distinct flavor that lingers in your mouth for hours. This sweet and spicy BBQ sauce is not a run-of-the mill sauce; it is prepared from specially chosen spices that maintain a balance between the sweetness and spiciness of sorts. Basic components that go into the making of this BBQ sauce are salt, molasses and some spices such as chili and garlic powder. These components, when mixed well with a slight addition of Worcestershire sauce, vinegar and lemon juice add depth to the barbeque sauce and what's more, can be prepared at home as well, ready to be smothered over almost any smoked item, under the sun. Hence if you love outdoor cooking, then there's nothing like cutting the meat neatly yourself and grilling it on fire, adding to it is that lip smacking barbeque sauce.

Sweet and Spicy Barbeque Sauce - A Must Have For All Those BBQ Lovers

Your favorite barbeque sauce is available in almost every supplies store these days and for best deals and easy availability you also have the online medium to cater to all your concerns.

Sweet and Spicy Barbeque Sauce - A Must Have For All Those BBQ Lovers

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Barbeque Sauce Recipe Secrets

Home made BBQ sauces are well guarded secrets amongst competitive pit masters. Despite all of the various flavors of sauces out there, most sauces have the same basics ingredients. Knowing these ingredients should allow you to experiment with different ratios and then you too can develop your 'secret' recipe.

BBQ sauces are usually made out of tomato paste, vinegar, spices and sweeteners. Some other ingredients can be ketchup, molasses (or other sugars), Worcestershire sauce, mustard powder, garlic, butter, chili powder, ancho powder, black pepper, onions, alcohol, meat drippings and liquid smoke.


The following three recipes demonstrate the use of these ingredients:

Barbeque Sauce Recipe Secrets

#1: Fabulous Bourbon BBQ Sauce
In a large skillet over medium heat combine ½ an onion, 4 cloves of garlic (minced) and ¾ cup of Bourbon Whiskey. Let simmer for about 10 minutes until the onions are translucent. Add ½ teaspoon ground black pepper, ½ tablespoon of salt, 2 cups of ketchup, ¼ cup of tomato paste, 1/3 cup cider vinegar, 2 tablespoons of liquid smoke, ¼ cup of Worcestershire sauce, ½ cup of packed brown sugar and 1/3 teaspoon of hot pepper sauce (more or less to your taste). Bring the mixture to a boil and let summer for about 20 minutes.

#2: 'Simpler is Better' BBQ Sauce
This sauce only has five ingredients but is full of flavor.

Start by pouring 1 full 46 oz bottle of ketchup in a large saucepan. Pour 1 ½ cup of apple cider vinegar into the saucepan and stir in 2 packed cups of brown sugar. Add ½ cup of butter and 2 tablespoons of red pepper flakes (more or less to your taste). Cook on medium heat until it starts to slightly simmer, but do not boil! This recipe makes a lot of sauce and a good way to preserve it is to pour it into the empty ketchup bottle and keep refrigerated.

#3: Dual Purpose BBQ Sauce
This recipe can be used as a sauce and also servers as an awesome marinade for beef, pork and chicken.

Begin with 1 teaspoon of vegetable oil over medium heat in a skillet. Saute ½ diced onion until tender and golden. Stir in 1 clove of minced garlic, 3 tablespoons of Worcestershire sauce, 3 tablespoons white vinegar, 2 tablespoons of molasses and 1 teaspoon of your favorite mustard. Cool for 5 minutes, stirring well and add 1 cup of ketchup. In a separate bowl, dissolve 1 teaspoon of cornstarch in ½ cup of cold water, mixing until smooth and no lumps. Add the cornstarch mixture to the skillet and stir the sauce until it thickens.

There you go, three fabulous sauces to demonstrate the possibilities that exist behind a few simple ingredients.

Barbeque Sauce Recipe Secrets

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Southern Barbeque Sauce - The Best in BBQ Sauces

Americans often indulge into barbequing under warm weather conditions or throughout the year on holidays in the Southern regions of the USA and in California. Barbeque sauces in most parts of the USA have been constantly gaining popularity owing to the innovative styles being adopted. Sometimes people of a particular state prefer a typical style of BBQ sauce, which eventually contributes towards becoming the USP of that region. For instance, the Alabama city style white Barbeque sauce, which is a combination of mayonnaise, cider vinegar and black pepper, and the South Carolina style BBQ sauce, which is based on mustard, along with vinegar, black pepper and spices, have certainly become a rage. Four bases on which the different BBQ sauces are prepared in this region include vinegar and pepper, mustard, light tomato and heavy tomato base. Other well know styles of the South, are the Tennessee style, with just a hint of pepper in it that makes it different, and the New Mexico style with coffee being used in the preparation sometimes.

Barbeque sauces of the Southern states possess a well known history, often directly linked with their originality. Some of these Barbeque sauces are dated back to when the Germans and the Scots arrived in the Southern regions of the USA hundreds of years ago. They remained true to their culture by introducing BBQ sauces with their favorite flavors such as mustard, vinegar and pepper. The styles of making the Southern BBQ sauce though differ nowadays, but for most part of it; the base still remains the same, of that of tomato. These sauces can sometimes be regarded as a great combination to go with other foods as well, which is one reason why they are most sought after. The choice of spices may vary from place to place, but much care must be taken to ensure that the best of barbeques are dished out always.


The Southern barbeque sauce can be smothered over meatloaves, hamburgers, hot dogs and pork sandwiches and you can be sure that it will turn out to be just fine. Ingredients used in these BBQ sauces play a very important role in the preparation of that sinful delight. Commonest elements used in the preparation of this style of barbeque sauce include Worcestershire sauce, molasses, Tabasco sauce, cider vinegar and pepper. Hence, whether buying it from the market or preparing it at home, the basic ingredients of this sauce always remain the same. One fact that needs to be kept in mind however, is the holding knowledge about the types of BBQ sauces. While some types of BBQ sauces are used in the grilling procedures, others are used in the process of slow cooking. For best results of that distinct flavor, it's always best to prepare your favorite Southern barbeque sauce at home. The preparation time involves 15 minutes, giving you sufficient time to make arrangements for a good barbeque meal.

Southern Barbeque Sauce - The Best in BBQ Sauces
Southern Barbeque Sauce - The Best in BBQ Sauces

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Ten Tips For Cooking Perfect Shrimp

There are many ways to cook shrimp. You will see me say it over and over again but it's important to get the point across. The single biggest tip for cooking shrimp is "Do Not Over Cook It."

Whether you are charcoal grilling or gas grilling shrimp, broiling shrimp, pan frying it or deep frying shrimp, you do not want to cook it too long. Overcooking shrimp makes it tough and it loses flavor.

\"how To Barbeque\"

So what are the 10 tips for cooking perfect shrimp? Here they are:

Ten Tips For Cooking Perfect Shrimp

1. Do not over cook shrimp, I repeat Do Not Over Cook Shrimp!

2. If your recipe calls for thawed shrimp, thaw shrimp in the refrigerator (Allow it to thaw overnight.) or thaw under cold running water (this usually takes about 15 or less depending on how much you are thawing)

3. Never thaw at room temperature or under warm/hot water.

4. Never refreeze thawed shrimp

5. Use fresh shrimp within 24 hours after purchasing, the sooner the better. Shrimp is very perishable. Check with your seafood market to see if the shrimp is fresh or previously frozen. Most shrimp is previously frozen so you will not want to refreeze it. If you are wanting to freeze, just buy frozen shrimp to begin with (our recommendation anyway

6. For Broiling Shrimp, clean and devein shrimp first and then spread the shell open until it lies flat, rinse it under cold water. Season and prepare shrimp, then broil in oven for 4-5 minutes. It is a good idea to baste the shrimp during broiling period to help prevent burnt edges.

7. For Pan frying shrimp (sautéing), be sure to thaw the shrimp first. If you don't, it will tend to spatter too much. Then, Heat ¼ teaspoon olive oil in large skillet. Add shrimp and desired seasoning. (I recommend McCormick Bayou Cajun Seasoning. It's my favorite seasoning for shrimp) Cook 3 to 5 minutes; do not overcook. (Did I mention, do not overcook it :)

8. For Grilled Shrimp - You also want to start with raw shrimp because using pre-cooked shrimp and grilling it will cause dried out, chewy shrimp. This can be bad, very bad!

9. For grilling shrimp, my recommendation is to use large or extra large shrimp. The larger sized shrimp stay on the grill better. Also, If making shrimp kabobs they hold on the skewer better.

10. Have fun and be creative. Play with the recipe and make it your own.

One thing I have learned along the way is that you do not have to follow cooking recipes 100% to get great results. (Baking may be another story) But for most of the recipes you can play around and give them your own twist, if you dare!

Ten Tips For Cooking Perfect Shrimp

This article is brought to you by Beth Brawn, creator of http://www.free-shrimp-recipes.com You can visit her website for many Free Shrimp Recipes along with many other Shrimp Cooking Tips and Cooking Videos. Copyright- You may freely republish this article, provided the text, author credit, the active links and this copyright notice remain in place.

How to Cook Great Smoked Barbeque Turkey Legs

More people should try smoked barbeque turkey and especially smoked barbeque turkey legs. Have you ever had those legs that they sell on vendor carts at Disney World? They're pretty good and one of my favorite treats at Disney. I liked them so much that I told my wife that we have to duplicate those legs at home. We made a few attempts but we didn't get it right until we discovered the secret. The secret is brining. You have to marinate the legs in a brine solution before you put them on the smoker.

Achieving juicy turkey legs is almost foolproof if you take the step of brining. It's also an opportunity to add additional flavors by adding fruit juices, spices, and sweeteners like honey.


The other trick of great barbeque turkey legs is crisp skin. To get crisp skin you must have dry skin (the moisture of the brine will make the skin mushy). The turkey legs must air dry uncovered for at least two hours to evaporate water just below the surface of the skin. Just make sure that you do this in the refrigerator.

How to Cook Great Smoked Barbeque Turkey Legs

Use apple or cherry wood for your smoke. The smoke is milder and imparts a slight sweetness to the turkey legs.

As a precaution remember to wash and disinfect anything that comes in contact with raw poultry. Salmonella poisoning is no joke so be careful.

Follow these steps to cook perfect smoked barbeque turkey legs:

1. Prepare your brine marinade and immerse the legs in the brine. Use one of the brining recipes for poultry and it let stay in the brine for no more than 4 hours.

2. Take the legs out of the brine, wash off and pat dry. Let the legs air dry under refrigeration for at least 2 hours. Rub the legs down with olive oil and season. You can season with simple salt and pepper or you can use a rub. There are several poultry rubs that make a tasty turkey legs.

3. Prepare your smoker with lump charcoal and stabilize the temperature in the range between 230 to 250 degrees. It takes about 35 minutes per pound of turkey legs to cook to an internal temperature of 160 degrees.

4. As stated previously, apple or cherry wood are good smoking choices for turkey. You can also use hickory or oak for a heavier smoke flavor. I would avoid mesquite; it has a very strong flavor leaves a slightly bitter taste.

5. You are going to need a good instant read meat thermometer to determine doneness of your turkey legs Be sure to check several locations and avoid touching bone.

6. When done let the legs rest for 15 minutes before serving.

Enjoy those smoked barbeque turkey legs!

How to Cook Great Smoked Barbeque Turkey Legs

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Barbeque America - A Brief Discussion of the Four Regional Barbeque Styles

People hear the word Barbecue, and it conjures different images of food based on the region the person has lived most of their life. First, we must distinguish Barbecue from general outdoor cooking with a grill. The term Barbecue as I am using it in this article, is for cooking meat in a wood or charcoal fired smoker, with indirect heat, at low temperature, for a long period of time. I am not referring to the grilling of meat on an outdoor grill, using direct heat(meaning directly over the fire source) quickly at high temperature. Please do not take this the wrong way. I love grilled foods, and would even consider myself a "grill master". But, that isn't Barbecue. I'm talking about the real deal here, wood smoked pig, cow or chicken.

Most barbecue experts would break the United States down into four geographic regions when it comes to the preferential styles of barbecue. These are not hard and fast rules along state and city territorial lines, but are merely generalizations for categorical purposes. What delineates these regions from each other are choice of meat, the makeup of various rubs and marinades, and ingredients in the finishing sauces. In some of these regions there are further sub-preferences which will also be discussed. The four main regional styles are:


  1. Carolina style
  2. Memphis style
  3. Kansas City style
  4. Texas style.

Barbeque America - A Brief Discussion of the Four Regional Barbeque Styles

Carolina Barbecue Style

The overwhelming characteristic of Carolina Style Barbecue is whole hog smoking with a tangy vinegar based sauce, which has a peppery bite to it. Carolina style can be further broken down into three subcategories, Eastern North Carolina, Western North Carolina and south Carolina. These three sub-regions all prefer the same type of meat, Pork (usually the whole hog, but pork shoulder and ribs will work as well). The difference between Eastern and Western is that Eastern doesn't use any tomato product in their sauce. Western, even though the predominate ingredient is vinegar, will also add some type of tomato product either tomato juice, tomato sauce or ketchup into the sauce. South Carolina will add mustard instead of a tomato product, giving their sauce a completely different look and level of tangy flavor.

Memphis Barbecue Style

In Memphis, and its surrounding region, they lean toward pork ribs, but also will cook pork shoulder the whole hog or the occasional chicken. The Memphis specialty though, is the Pork Spare rib. The Memphis Barbecue rib can be either served "Dry" like the ones served at the famous Barbecue place The Rendezvous or wet. If served dry, the ribs are treated to a rub prior to cooking, and are basted with a mopping sauce throughout the cooking process. If served "Wet", the ribs will receive a glazing with sauce near the end of the cooking process with a sauce that is tomato based, with ketchup as the primary ingredient and will also contain vinegar, yellow mustard, brown sugar, and red pepper sauce to taste. The sauce is slightly sweet, slightly hot and tangy.

Kansas City Barbecue Style

Like Memphis, Kansas City is home of the Spare rib. Also found at many Kansas City BBQ joints is Beef Brisket. Kansas City style differs from Memphis in that the ribs are almost always coated with a very sticky sweet, medium hot, tangy tomato based sauce. For Kansas City Barbecue fanatics it is all about the sauce. They are passionate about their sauces.

Texas style Barbecue

Barbecue in Texas means Beef. Beef Brisket is king, but they also serve beef ribs as well as pork ribs. Brisket requires great attention to detail to get it properly smoked using low and slow methods, and must be cooked at very low temperature for a long time. The meat is first treated with a rub, and then smoked, sometimes served with a sauce, tomato based and hot, usually on the side. The further west in Texas one travels, the hotter the spices in the sauce will be.

These are the four regional styles of real low and slow, wood smoked Barbecue in the United States. Of course, there will be variations throughout these regions, as barbecue is as diverse as the individuals who cook it, with every pit-master thinking their particular version is best. There is vast amounts of material that can be studied by the individual interested in the traditions of real barbecue.

Barbeque America - A Brief Discussion of the Four Regional Barbeque Styles

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Slow Cooker Ribs Recipes

Slow cookers can be your best friend, especially if you don't own a grill as it will allow you to cook some meat of great BBQ quality. The secret to flavorful slow cooker meat resides in the preparation work that is often required, which usually include searing the meat on all sides or pre-cooking it in an oven at high temperature. This assists in forming a flavorful crust or bark on the outside of your meat, resulting in tons of favors and awesome textures. These two ribs recipes are guaranteed to be a crowd pleaser:

Super easy slow cooker barbecue ribs
Begin by preheating your oven to 400 degrees F (200 degrees C). Season 4 pounds of pork baby back ribs with salt and pepper to taste. Please the meat in a shallow baking pan and brown in the oven for 30 minutes, flipping them after 15 minutes. Drain the fat off the pan. In a medium bowl mix 2 cups of ketchup, 1 cup of chili sauce, ½ cup of packed brown sugar, 4 tablespoons of vinegar, 2 teaspoons of oregano, 2 teaspoons of Worcestershire sauce, 1 dash of your favorite hot sauce (or more if you want more heat) and more salt and pepper. Place the ribs in a slow cooker and pour the sauce over, ensuring a good coating on all sides. Cover and cook on lowest setting for 6 to 8 hours, or until they have reached your desired tenderness.

\"how To Barbeque\"

Ultimate amber ale slow cooked ribs
Begin by preheating your oven to 400 degrees F (200 degrees C). Season 1 full rack of pork ribs with salt and pepper and brown in the over for 30 minutes, turning once after 15 minutes. Drain the fat from the pan after the time is over. In a medium bowl, mix 1 cup of ketchup, 2 cups of your favorite BBQ sauce (see my other articles for recipes), ½ cup of packed brown sugar, 4 tablespoons of oregano, 2 teaspoons of Worcestershire sauce, 1 teaspoon of chili flakes and some more salt and pepper (to taste). Place the ribs in the slow cooker and pour the sauce mixture on top, turn to coat. Pour ¼ of a bottle of an amber beer of your choice (or any 'red' beer also works) over the ribs, cover and cook on the lowest setting for 6 to 8 hours (the longer the more tender the ribs will be). For added sweetness, sprinkle some brown sugar over the ribs right before they are ready.

Slow Cooker Ribs Recipes

There you go, two great bbq ribs recipe that are packed with BBQ flavors but don't require any grilling.

Slow Cooker Ribs Recipes

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Sophie G. Hart

Chicken Breast Coatings - Some Yummy Ideas

Boneless, skinless chicken breasts are an economical choice and there are many different ways of preparing and cooking them. You can coat the breasts and then pan fry or bake them for juicy results.

One of the simplest ways to add juiciness and flavor to this kind of meat is to dip it in melted butter or oil and then roll it in a dry mixture, which will stick to the butter layer. This gives you a tasty coating and gives your boneless, skinless meat extra appeal.

\"how To Barbeque\"

Each of the following recipes makes enough coating for four boneless, skinless breasts and you can bake them for about twenty minutes at 400 degrees F or until the juices from the center run clear when you pierce the thickest part of the chicken with a knife. An instant-read thermometer is also handy and when it reads 160 degrees F, the chicken is done.

Chicken Breast Coatings - Some Yummy Ideas

Serve coated poultry with some cooked broccoli or green beans, or maybe a simple salad and some fries or mashed potatoes for a complete meal, which is delicious as well as well balanced.

How to Make an Amandine Coating

Combine a third of a cup of melted butter and quarter of a cup of apple cider or juice in a shallow dish. Stir together quarter of a cup of flour, two thirds of a cup of ground almonds, half a teaspoon of curry powder, quarter of a teaspoon of garlic powder and a pinch of black pepper in another dish.

Dip the chicken breasts into the apple mixture and then into the dry mixture to coat them well. Put them in a greased baking dish and bake for twenty minutes at 400 degrees F or until the chicken is cooked through.

How to Make a Nut and Honey Coating

Combine three tablespoons of honey and quarter of a cup of melted butter in one dish. Combine half a cup of finely chopped salted nuts, one and a quarter cups of finely crushed cornflakes, half a teaspoon of salt, a teaspoon of dried thyme and a pinch of pepper in another dish.

Dip the breasts into the honey mixture and then roll it in the cornflakes mixture. Put the coated chicken on a wire rack over a jelly roll pan and bake for about twenty minutes at 400 degrees F. You can use peanuts, cashews or any other kind of nut for this recipe.

How to Make a Pretzel Coating

Combine two tablespoons of mustard or horseradish with quarter of a cup of melted butter and a few drops of hot sauce in a dish. Mix two tablespoons of flour, a cup of finely crushed pretzels and two tablespoons of chopped fresh parsley in another dish.

Dip the chicken into the melted butter mixture and then roll it in the pretzel mixture. Bake for twenty minutes at 400 degrees F. If you like crunchy coatings, you will especially enjoy this one.

Chicken Breast Coatings - Some Yummy Ideas

There is so much you can do with boneless, skinless chicken breasts, including an easy baked chicken rice recipe or a mouthwatering chicken parmesan recipe. These recipes are simple to make and come out great every time.

BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.