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.

Barbeque

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

To learn more great BBQ tips and recipes, including secrets from champion BBQ pit masters, visit my website BBQMarinade.Net [http://www.BBQMarinade.Net/articles/]. Cheers =)

How to Cook BBQ Ribs in Rotisserie Oven - Rotisserie Grilling Recipe

Yes, you can have deliciously cooked BBQ ribs in rotisserie oven. It is possible using a Ronco Rotisserie oven and I have a scrumptious rotisserie grilling recipe to prove it. But, let's begin with parboiling of the ribs. Prior to grilling BBQ ribs in rotisserie oven, baby back ribs are best when they have stewed for 15 minutes and thicker ribs when they have stewed for about 15 to 20 minutes.

After parboiling, marinate them in either of the following marinades via cooks.com:

Bbq

For a fruity tang:

How to Cook BBQ Ribs in Rotisserie Oven - Rotisserie Grilling Recipe

About 3 1/2 lbs. pork spare ribs or pork loin
* 1 can (6 oz.) pineapple juice
* 1/2 c. soy sauce
* 2 tbsp. brown sugar
* 1 tsp. ground ginger
* 1 onion, chopped
* 1 clove garlic, minced

In a jar with a tight fitting lid, combine all ingredients except ribs. Shake well. Pour over ribs.

For a beefy boost:

* 4 lbs. pork or beef ribs
* 3 bouillon cubes (beef)
* 1 1/2 c. water, boiling
* 1/8 tsp. garlic powder
* 1/2 c. brown sugar
* 1/4 c. soy sauce

Dissolve beef bouillon cubes in boiling water. Add garlic powder, brown sugar, soy sauce. Pour over the ribs. With either marinade, place ribs in refrigerator. Marinate, turning occasionally, for several hours or overnight before grilling. Drain ribs; set aside marinade. Brush frequently with marinade while grilling BBQ ribs in rotisserie oven for up to 20 to 30 minutes, depending on thickness.

Finally, how does one put the BBQ ribs in rotisserie oven?

One of the ways is using the kabob rods that are part of the accessory package for Ronco Rotisseries:

1. Arrange the spit rod assembly in the resting area of the rotisserie.
2. Place 4 empty kabob rods next to each other in the holes around the wheel with the spring ends on the left side.
3. Using another kabob rod, thread it through the first rib.
4. Take the last kabob rod and thread it through the last rib.
5. Wrap the ribs around the empty kabob rods already arranged in the spit rod assembly until you come to the end.
6. Insert the kabob rods attached to the ribs into the gear wheel, with the spring ends on the left.
7. For two racks of ribs, thread both racks at the same time, as described above.

(Please note that it is recommended to do 1 rack of BBQ ribs in rotisserie oven when using the Ronco Rotisserie Compact model and 1 or more racks when using Standard model and larger.)

How to Cook BBQ Ribs in Rotisserie Oven - Rotisserie Grilling Recipe

For more information and Videos showing BBQ ribs in rotisserie oven that are set with kabob rods or, showing how to place BBQ ribs in rotisserie oven using the Ronco Rotisserie Round Rib Basket, please Check Out my blog: http://rotisseriereview.com/tips-to-bbq-ribs-in-rotisserie-oven-ronco-rotisserie-review

Joy Faness is a writer and researcher on household products. To save yourself some cooking time and have healthier meals, and for FREE in depth reviews and objective information on this rotisserie oven including Discounts and Best prices, go to Joy's blog: http://rotisseriereview.com/

BBQ Chicken Recipe - How to Make the Most Tender BBQ Chicken

BBQ chicken recipe ingredients

2 x 4-5lb roasting chickens
Olive Oil
Dark Soy sauce
Black pepper

Bbq

Marinade the roasting chickens first by basting them with equal parts of olive oil, dark soy sauce and crack over about half a tablespoon of black peppercorns. For best results place the roasting chickens on the upper rack area of your BBQ smoker at around 250f to 300f for around 4 or so hours until the internal temperature of the chickens reach 180f.

BBQ Chicken Recipe - How to Make the Most Tender BBQ Chicken

Tend to your smoker once or twice during the smoking process and top up with wood chips as appropriate. Don't forget to add some extra water to the smokers water pan to ensure that your chickens are getting a light moist smoke throughout the whole cooking process.

Once the chicken has cooked properly, remove the whole chickens from your smoker and wrap them in some plastic freezer bags or aluminum foil and leave the birds to rest for around 30 minutes or so.

Now that the chickens have had plenty of time to absorb the flavours and rest, remove them from your wrap, and gently pull off the tender meat and discard the BBQ chicken juices. A Weber Smoky Mountain or Big Green Egg are ideal smokers for 2-4 medium sized roasting chickens but you can use any smoking apparatus that you have to hand and cook as many as you wish according to the amount of people you have to feed using the same recipe.

Cooking "low-and-slow" on your smoker or grill is the best way to go if you are looking for the best tasting BBQ chicken. Lowering cooking times and turning up the temperature will allow you to serve your meats faster to your guests, but the results will not be as good.

Once you have removed the wings and legs, carefully cut along the breastbone of each chicken and cut it into a few pieces to your liking. You should notice how tender the meat is as you will observe all of the remaining moisture in the meat because you have cooked your chicken to perfection. It is now time to serve the meat to your guests and enjoy that delicious BBQ chicken taste.

BBQ Chicken Recipe - How to Make the Most Tender BBQ Chicken

If you enjoyed this BBQ chicken recipe and are looking for more free BBQ chicken recipes, visit Barbecue Party for hundreds of BBQ ideas, recipes, hints and tips.

The Best Tri Tip Barbeque Recipe - Grill it Right!

Grilling with friends and family can be so much fun, and the tri-tip is a fantastic cut of meat to serve a large group of people. Grilling a tri-tip is cheaper than grilling individual steaks. A good-sized tri-tip can serve between five and six people.

If you live on the East Coast you may not be familiar with tri-tip. The tri-tip is a cut of meat from the bottom sirloin. Many times it is considered a roast, but it's real texture when grilled is much more like steak. And that is why on the West Coast you'll find it being served at many a BBQ.

\"How To BBQ\"

There are many different ways to prepare a tri-tip for grilling. Consider marinating your tri-tip overnight to seal in its delicious flavor. You might also want to consider using a dry rub on your tri-tip just before you put it on the grill. One of the things I like to do when I BBQ a tri-tip is to start with a dry rub, and baste it with a delicious BBQ sauce about 10 minutes before pulling it off the grill. Grilling it like this will give the roast a nice crust while still maintaining that fantastic center flavor.

The Best Tri Tip Barbeque Recipe - Grill it Right!

The best way to cook the tri-tip is to grill it over indirect heat at 325°. This style of cooking is called slow cooking. The time to cook it can vary from 60 to 90 minutes depending on the size of the tip. A good rule of thumb is to grill the tri-tip around 30 minutes for every pound.

The right way a tri-tip should be cooked is medium rare to medium. Pull the tri-tip off the grill when the center of it reaches 140°. Do not cover the tri-tip with aluminum foil as this'll turn the tri-tip gray, and you won't get that nice seared crust that a tri-tip should have.

The Best Tri Tip Barbeque Recipe - Grill it Right!

For the absolute best resource on BBQing Tri-Tip check out The BBQ Secrets Guide!

Atlanta BBQ Sauce Recipe - Recipes From The Best BBQ Caterers In Atlanta

Atlanta GA offers some of the best BBQ and has some of the best BBQ restaurants in the country. Atlanta BBQ sauces differ from some of its neighboring states. Most BBQ sauces have a few things in common. The main ingredients are tomatoes or ketchup, spices, something sweet like sugar or molasses and sometimes vinegar. Most of the BBQ sauces that I have tried in the Atlanta area has a strong tomato base. I think most of the BBQ restaurants use either tomato ketchup or sauce.

One of my favorite Atlanta BBQ sauce recipes is as follows:

Bbq Recipe

Two table spoons of butter

One half of an onion chopped fine

One and one half cups of tomato sauce

One cup of cider vinegar

One teaspoon of liquid smoke (You can find this in most grocery stores)

One quarter cup of brown sugar

One teaspoon of salt

One teaspoon of fine black pepper

Cayenne pepper to taste (Maybe about 1 teaspoon)

One table spoon of yellow mustard

You will need to melt the butter in a sauce pan and then brown the onions until soft. Add the other ingredients and simmer for twenty minutes.

If you want a hotter sauce then just add more cayenne pepper but be careful. Keep in mind that the sauce will seem spicy when it is warm. Once the sauce cools it will not taste as spicy. The liquid smoke adds a unique twist but be careful because using too much will ruin the batch of sauce.

I love BBQ and this sauce is one of my favorites. Give it a try at your next barbeque.

Atlanta BBQ Sauce Recipe - Recipes From The Best BBQ Caterers In Atlanta

For information on bbq catering in Atlanta, visit http://www.bbqcateringatlanta.com, a great site for information, articles and BBQ menus from the best bbq catering Atlanta restaurants.

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Dry Rub Hot Wings Recipe

This wing recipe is a Grilled Hot Wing that has a char-grilled, spicy, "dry-rub" flavor.

This recipe is different from most Hot Wing recipes, but it makes some of the best wings you - and your friends - will ever eat.

Bbq Recipe

They aren't as heavy or greasy as fried wings, and the flavor and the texture is perfect for dipping and snacking.

This recipe is for 4lbs. of Chicken Wing Sections or Whole Wings

You can use either fresh or frozen wing sections or whole wings. If the wings are frozen, thaw the wings overnight in the fridge. A good tip here is to leave the wings in their original bag but place them in a large bowl because they will leak.

Now... it's time to marinate.

• 1 Bottle of Frank's Red Hot Sauce 12oz
• ½ Cup Olive Oil
• 2 Tablespoons Worcestershire Sauce
• 2 Tablespoons Soy Sauce

Place the Chicken Wings in a Large Zip Lock bag and pour the marinade over them. Refrigerate for 4-6 hours, but overnight is best.

Next remove the chicken wings from the marinade and place on wire racks to drain excess liquid. Now it's time to season.

• 1 tsp. Seasoned Salt
• 1/2 tsp. Black Pepper
• 1 tsp. Garlic Powder
• 1 tsp. Onion Powder
• 1/2 tsp. Cayenne Pepper
• 1 tsp. Sweet Paprika

I cook the wings on a Weber kettle grill over direct heat. You don't want a really hot fire because the wings will burn before cooking through. You goal is to get a nice char-grilled outside that is crunchy and flavorful... but you do not want to burn your wings.

Start with a half charcoal chimney and spread them out evenly on the bottom grate. Open the bottom vent to allow air to flow and use the top vent to control the heat. You can cook with the top vent in the half open position to keep the temperature exactly where you want it to stay.

The wings cook in about 12-15 minutes turning every 3 - 4 of minutes.

Half way through the cooking baste the wings with a mixture of:

• 1 part Hot Sauce
• 1 part melted butter

Just mop it over the wings with a BBQ basting brush or dip the wings into it. It's best if this mixture is warm or hot.

To finish the wings and give them a true "dry rub" taste, give them a light coat of Killer Hogs BBQ Rub at the very end. You can always use your own, homemade BBQ rub if you like.

These wings are great at a party but you'll want to cook several bags because they will go fast..

Dry Rub Hot Wings Recipe

If you want more BBQ tips, or if you want sauce and rub recipes that I use with my competition BBQ team, visit my website at http://www.howtobbqright.com/

Malcom Reed
Killer Hogs BBQ
HowtoBBQright.com

Tags : BBQ Recipe

How to Cook Venison Back Strap - A Recipe

Fresh Venison is some of the best red meat that you can put in your mouth.

For me the absolute best part of the deer is the Back Strap. Back Strap is the piece of meat that runs along both sides of the back bone from the neck to the hind quarter. It is taken off the animal in one whole piece and trimmed of any silver skin.

Bbq

Once trimmed it can be prepared whole or cut into steaks. I like to cut it into 12" sections and cook it whole. It's easier to handle on the grill and is perfect for 4-6 servings.

Here's how I prepare whole venison back strap:

First make the marinade for the back strap. It consist of:

½ cup Olive Oil
½ cup Worcestershire Sauce
¼ cup Soy Sauce
2 Tablespoons Balsamic Vinegar
1 Tablespoon Franks Red Hot Sauce

Place the Back Strap in a large Zip Lock Bag and pour the marinade over it. Refrigerate it for at least 4 hours, but I like to go overnight if possible. The marinade needs time to penetrate the meat.

Next I make a venison rub. It consists of:

3 Tablespoons Kosher Salt
1 Tablespoon Cracked Black Pepper
1 Tablespoon Granulated Garlic
1 Teaspoon Red Pepper Flakes
1 Teaspoon Smoked Paprika
1 Teaspoon of Oregano

Mix all of the ingredients together well and it will keep for up to 3 months in an airtight container.

Take the venison out of the refrigerator an hour before cooking to allow the meat to come to room temperature. This will ensure even cooking throughout.

Next prepare a charcoal grill for direct grilling. I like to cook the back strap over a med hot fire.. enough to sear the meat on the outside but not cook it too fast.

Liberally coat the outside of the back strap with the venison rub. When the grill is ready place the back strap on the grate and set a timer for 4 minutes. After 4 minutes turn the back strap over and cook another 4 minutes. Repeat this process on all 4 sides.

After 16 minutes take an internal temp. You want to get the internal temperature to 145 degrees for rare (and venison is best served rare). If it still has a little to go, cook for an additional 2 min per side until the desired temperature is reached.

I like to eat venison on the rare-medium rare side, so I'm pulling it off the grill at 145 and allowing it to rest for 5-10 minutes. Resting will allow the temperature to climb about 5 degrees and give the natural juices time to redistribute throughout the meat. If you cut into it too soon, all of the juices will run out and you'll have dry meat.

After resting, you're ready to eat. Slice the back strap into 1-2" serving portions. Most people will eat 2 cuts, but don't be surprised if the whole thing disappears before your eyes. I've used this technique in exotic contest several times and had great results.

How to Cook Venison Back Strap - A Recipe

If you want more tips on cooking BBQ, or if you want sauce and rub recipes that I use with my competition BBQ team, visit my website at http://www.howtobbqright.com/

Malcom Reed
Killer Hogs BBQ
HowtoBBQright.com

Tags : BBQ Recipe

Best Fresh Salsa Recipe

Here is the best salsa recipe I have ever made.

My family does not even like regular jar or store bought salsa anymore. I use to make salsa and cook the ingredients on the stove but once was in a hurry and just used everything straight from the garden, after a little washing. The result was a flavor burst in my mouth with all the wonderful flavors that were not toned down by cooking them away.

Bbq Recipe

Hope you enjoy and give me your comments.

8 tomatoes

3 green peppers

4 jalapeno peppers (you can remove some or add some depending on your taste)

1 small onion

Garlic cloves or minced garlic

salt

Olive Oil

Parsley

Lemon or lime juice

Cut off the tops of the green peppers and remove seeds. Cut off the tops of the jalapenos but do not remove seeds. Cut the outer skin off the onion and cut in four sections.

Place these items in a food processor and run until everything is small. I usually do not leave big chunks of the jalapeno as small chopped bits blend better and give flavor throughout the salsa.

Drop in 1 teaspoon on minced garlic. You can use the stuff out of the jar from the store or put in 2 whole cloves.

Wash the tomatoes and cut off the tops and cut them in half our fourths and put them in the food processor on top of the already chopped up peppers and onions.

Process these until the tomatoes are well chopped. Open the food process and remove the container and put a strainer in your sink and pour the mixture from the processor into the strainer and let strain all the excess liquid from the tomatoes. I usually use my well washed hand in their to stir up the salsa and speed up the process but you can use a big spoon. When Most of the excess liquid is gone dump the strainer mixture into a bowl or container.

Add 1 teaspoon salt, 1 tablespoon dried parsley, 3 to 4 tablespoons lemon or lime juice. I prefer lime juice but once ran out and used lemon juice and it worked just as well. I use the bottled juice but it you have fresh it would be even better. Add 2 tablespoons of extra virgin olive oil.

Stir everything together with a spoon and quickly get out your chips and get some because as soon as your family knows you have homemade salsa made it will not be around for very long.

Best Fresh Salsa Recipe

Lesa Bolt is a contributor to fresh salsa recipes [http://www.bestfreshsalsarecipe.com]

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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: http://ShrimpRecipe.org

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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.

Ingredients

Barbecue

• 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

Directions

• 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

If you would like to get more information on similar recipes, please visit our site at Lasagna Recipe

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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 http://www.barbequesaucerecipesite.net/

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What is the Best BBQ Chicken Recipe?

BBQ chicken has got to be one of the most enjoyed meats in the history of food and BBQ in particular. Chicken is usually cheap, quite filling, a great source of protein and easy to cook whether on a BBQ grill, smoker or even a regular oven. While there are lots of BBQ chicken recipes for you to enjoy with your friends and family at your next BBQ, some definitely stand out as being universally liked and applauded.

Usually a good chicken recipe will include ingredients such as ketchup, mustard, garlic, cumin and many others. One popular recipe even calls for a can of beer. Several Asian variations make use of soy sauce, honey, Hoisin sauce and ginger. Many recipes call for sugar, cinnamon and Worcestershire sauce.

Bbq Recipe

As you can see the flexibility and variation is quite broad and what it usually boils down to is personal preference. But, some recipes stand out. One such recipe is was featured on Paula Deen's show 'Paula's Home Cooking.' It's called 'The Deen's Brothers BBQ Chicken' which can be cooked in the oven or on the grill and includes the following ingredients:

• 1 cup ketchup
• 1/4 cup packed dark brown sugar
• 2 tablespoons orange juice
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon liquid smoke
• 1/2 teaspoon dry mustard powder
• 1/4 teaspoon cayenne pepper
• 1 (3 1/2-pound) chicken, cut into 8 pieces

Preparation is fairly simple. You need to first preheat the oven to 375F or prepare the grill by brushing it will olive oil. Mix together all the ingredients in a large bowl (except for the chicken) and save 1/3 cup of the bbq sauce for later. Now add the chicken to the remaining sauce in the bowl and make sure it's nicely coated. Place the coated chicken on the grill (covered) or on a roasting panand cook for 40 to 45 minutes or until cooked through, using the reserved 1/3 cup sauce to baste the chicken after about 20 minutes.

What I like about this BBQ chicken recipe is that it is a complete no-brainer. The only tricky part for me was figuring out what 'liquid smoke' is. But a quick Wikipedia search explains what it is and how it's made. Basically, it gives the BBQ sauce its smoky flavor without having to smoke the chicken (which could be a long and complicated procedure). You can do choose not to use this if you don't like the smell or flavor.

One change that I personally make to this recipe is that I just use chicken thighs instead of a whole chicken. I think chicken thighs are especially juicy and cook faster than other parts of the chicken, so you can get to eating instead of waiting for the whole chicken to cook.

Try it out for yourselves and I'm sure this will become your quick and easy go-to BBQ chicken recipe.

What is the Best BBQ Chicken Recipe?

Amir Dekel is a husband and father living near Atlanta, GA. He is a marketing professional but in his spare time he enjoys cooking healthy and easy meals for his family.

BBQ Chicken Recipe

The BBQ Chicken Recipe Blog.

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Barbecue Ribs Recipe for Everyday Meals

Everyday meals do not have to be dull and ordinary if you know how to prepare something special for main course. You will give the whole family something to look forward to because of the superb taste of the dishes on the dinner table. It is easy to turn a typical mealtime into an extraordinary one, as long as there is a great dish.

If you are thinking of making a truly great dish this week, you might want to try preparing a plate of savory barbecue ribs. You can try having a nice cookout in the backyard with the whole family or some friends. This makes a perfect opportunity to bond and have a great time. While waiting for the barbecue to cook, you can share a pleasant conversation with your family. Everyone will enjoy a special barbecue outdoors with the companion of each other.

Bbq Recipe

Here is one outstanding recipe for barbecue ribs that you should try making. The dish comes with a zesty sweet taste because of the maple syrup added to it. Moreover, the entire mix of seasonings will simply give the ribs that fabulous aroma that everyone will enjoy. Hence, you might want to prepare the recipe for your upcoming family lunch or a special dinner with your relatives.

Maple Syrup on Barbecue Ribs
Make something tasty and nutritious for supper or lunch. This recipe for barbecue uses a variety of seasonings and maple syrup to give the dish a scrumptious appeal. The dish has about 20 minutes of prep time and 2 hours of cooking time.

Ingredients:
3 pounds of pork spareribs
1 cup of maple syrup
2 tablespoons of orange juice (concentrated)
2 tablespoons of ketchup
3 tablespoons of soy sauce
1/2 tablespoon of mustard dressing
Worcestershire sauce
1 teaspoon of curry powder
A clove of garlic, minced
2 pieces of minced green onion
1 tablespoon of sesame seeds

Procedure:
Prepare the oven and preheat it to 350 degrees Fahrenheit. Then, place the spareribs on the oven rack, inside a roasting pan. Wrap the pan with aluminum foil and bake the ribs for about 1 1/4 hours. While waiting for the pork to bake, heat the saucepan over medium heat setting. Pour in the ketchup, orange juice, Worcestershire sauce, soy sauce, mustard and maple syrup. Add in the onions, garlic and the curry powder. Then, simmer the mixture for 15 minutes. Stir the contents occasionally.

After simmering, remove the mixture from heat. Once the spareribs are ready, drain the fat and pour the prepared sauce on it. Continue baking for an additional 35 minutes and put more sauce after a while. Just before serving the meat, sprinkle some sesame seeds on it.

This truly exquisite dish is a delight for those who love to eat something tasty and savory as main course. The recipe is easy to prepare, which adds to the appeal in making the dish. Try the recipe now and give the whole family an excellent meal to enjoy.

Barbecue Ribs Recipe for Everyday Meals

For more information on food and recipes, please visit: BBQ ribs and Crockpot Chicken.

Recommend : Pie Recipe Pizza Recipe

Homemade Baked Beans Recipe

If you're looking for a good "homemade baked beans recipe" recipe - this is the place! Everyone loves some good baked beans, but most recipes call for them to be in a crockpot. Mine doesn't, instead I use can beans and cook them on the stove top. It's true, you could just buy a fancy can of Bush's baked beans, but it's just not the same as making your own homemade baked beans and letting them simmer of the stove as the flavors meld together! These are equally as good in the summer with a BBQ as they are in the winter on a cold blistery day!

• 3 cans great northern or navy beans, or 1 - 48oz jar or Randall's mixed beans (drained)
• 1 small onion (diced)
• 2 cloves garlic (diced)
• 1 cup barbeque sauce
• 1/2 cup ketchup
• 1 Tablespoon mustard
• 1/4 cup brown sugar
• 3-4 strips of chopped cooked bacon (if you like)

Bbq Recipe

Drain each can of beans and pour into a sauce pan. Add all other ingredients and cook on medium high heat until it boils, then cover and reduce to low heat and simmer for one hour. If you're in a real hurry, you can cook on high for 10 minutes and serve (it just won't taste as good!).

In the winter time you can cook this on the stove and let it simmer while making the main dish, but in the summer I like to just put the pot on the grill and let the beans simmer while I grill my meat. By the time the meat is done, the beans are usually done shortly after. There are all kinds of beans you can experiment with on this recipe as well, I usually end up using what I have on hand at the time. So I may use Pinto beans, Chili Beans, Mexican Beans - and even though you're making "homemade beans" it doesn't mean that you can't utilize any leftovers that you may have around. For instance, if I grill out and have left over burgers and beans, the next day I may chop up the leftover cooked burgers and thrown them in the beans and simmer for 20-30 minutes and eat! I've used thrown in leftover taco meat, sloppy joe, and even chicken. Technically that makes the "homemade baked beans" more like a chili - but it's ok to change it up a bit! Another thing that's fun with this recipe is to add some cubed cheese of any kind just minutes before it's done. That melted cheese can make it a big hit with everyone in the house!

Homemade Baked Beans Recipe

John Pratt writes on his blog JTPratt's Blogging Mistakes, but his love of cooking keeps him writing for Free Online Recipes by Kieli! Catch him texting on his latest used cell phone!

Thanks To : Pie Recipe

The Perfect Smoked Ribs Recipe

Cooking has been considered a form of art, just like making a smoked ribs recipe the right way. Smoking ribs is a favourite family dish, whether it is done in the comfort of the home or being ordered at restaurants. Smoked ribs recipe is simple and requires a good kind of pork or beef ribs that are smoke barbequed well on a griller or oven with a flavourful marinade that is applied onto the ribs.

The kind of marinade that is applied to coat the ribs is the cook's preference depending on the chosen flavor. The marinade could taste sweet, sweet and spicy or others prefer sweet and hot. The secret to attaining good smoked ribs recipe is in the method used in cooking the ribs. The initial consideration is whether or not to use a good quality wood to smoke the ribs with. The wood for this kind should be untreated, which means it is free of any chemicals and is not rotten.

Bbq Recipe

The next thing to consider for cooking a smoked ribs recipe is the smoker where the actual cooking will be done. The smoker can also be used as a charcoal grill if preferred. With the smoker, start the fire by using charcoal rather than wood on the smoking section of the smoker. When the fire is ready, spread the racks of ribs by the meat compartment of the smoker, making sure that it is placed far from the heat source to prevent burning. If the smoker does not have a divider to separate the heat source to the ribs, use brick or large stones for this. The point created here is allowing the smoke to get into the ribs without it directly hitting the heat source.

To create a good smoked ribs recipe is to close up the air valves to allow minimal air to flow out and have a low fire. This will trap the toxic part of the smoke, which is carbon dioxide, to escape into the atmosphere. Every couple of hours the ribs should be turned to allow an even cooking of the smoked ribs recipe. If necessary, add wood or charcoal so as to keep the fire alive while still barbequing the smoke ribs. The more wood or charcoal is added to the smoker, the more the smoking process is achieved. When the wood burns down, the smoker's valve could be opened to allow the airflow to exit. Smoked ribs recipe will still taste good even if the airflow is not so consistent.

To achieve a good recipe, the fire in the smoker should never die out. Make sure that the ribs cool off in the smoker before cooking is done and then have it heated up again by restarting the fire. It takes about 3-5 hours for the recipe to cook. Allow it to cool down first before serving. It is also advised to wrap the smoked ribs in a good quality foil to seal its smoky flavor.

The Perfect Smoked Ribs Recipe

For more great recipes and tips from Chef Michael please visit his Barbeque Blog at: Smoked Ribs Recipe

See Also : What is Nutrition

The Ultimate Beer Chicken Recipe - Chicken Cooked in Beer!

If you search the Internet for a beer chicken recipe you will have no trouble finding one. The problem is, most of the beer chicken recipes I have found are pretty wimpy. What I mean is, they all tell you to add a half cup or cup of beer along with mushrooms or some grated cheese or parsley. That's not a chicken cooked in beer recipe. It's chicken with a little beer added to the mix for for the purpose of stimulating conversation at the dinner table. Boring.

So without further ado, I am going to turn you on to the ultimate beer chicken recipe. This really is Chicken Cooked In Beer. My beer chicken recipe came about through much trial and error and I want to make it clear, if you love beer, you're going to love this dish. In fact, just for the sake of accuracy it probably should be called chicken drowned in beer.

Bbq Recipe

The Ultimate Beer Chicken Recipe - Chicken Cooked In Beer!

1-4 to 5 pound Roasting chicken

2-3 quarts of beer (best with Killians, Yuengling or any other full flavored beer)

2 stalks of celery

2 carrots

1 cup of sliced mushrooms

Place the chicken in a roaster and add enough beer to cover at least half of the chicken. If you're thinking this is a waste of good beer, don't. (You will thank me later). Place the roaster in the refrigerator and let the chicken marinate overnight. In the morning, turn the chicken over so the other half can marinate for several more hours.

When you are ready to cook the chicken, pour off all of the beer and add 4 cups of new beer (you really will thank me later). Place the roaster in the oven and cook at 350 degrees until the chicken is nearly done. Remove about 2 cups of the liquid for gravy. Add the celery, carrots and mushrooms. Cook for an additional 30 minutes or until the chicken pulls apart easily with a fork. When it's done, take it out of the roaster, place it on a serving platter and serve with mashed potatoes, beer gravy and your favorite vegetable.

I'm not going to give you specific instructions for making the beer gravy (that's another recipe after all). But I will tell you that you can mix flour and water until it is pasty and then slowly add it to the simmering liquid until it thickens. If you're lazy, you can use the chicken gravy packets you buy at the supermarket. Either way, the beer gravy is going to taste great on your mashed potatoes.

Now that you possess Ultimate Beer Chicken recipe, I sincerely hope you enjoy it.

The Ultimate Beer Chicken Recipe - Chicken Cooked in Beer!

For more information about how to find great deals on beer and beer equipment or other beer recipes, visit: Beer Deals [http://www.beer-deals.com]

Thanks To : Steak Recipe

Garlic Shrimp Pasta Recipe

This buttery garlic shrimp pasta recipe is just DI-VINE! Use your favorite kind of long pasta: spaghetti, linguine, bucatini... and then get ready to swirl your fork into a mountain of goodness in almost no time at all!

Serves 4

Bbq Recipe

Ingredients

- 1 Pound thin spaghetti(or whatever long pasta you like!)
- 1 lb medium shrimp(or shrimps as my mother might say), cleaned and deveined
- 1/4 cup extra virgin olive oil
- 1/2 cup butter
- 1 cup dry white wine
- 3-4 large cloves of garlic, finely chopped
- 1/4 cup of fresh parsley, coarsely chopped
- salt & black pepper, to taste

Put on large pot of water on the stove and turn up the heat! While you are waiting for the pasta water to boil you can start to prepare your skillet with the oil you'll cook the shrimp in. When the water comes to a rolling boil, toss in the pasta and about a tsp of salt and let it cook.

In the meantime, heat the oil in the skillet. Throw in the chopped up garlic and let it simmer for about a minute. Then add the shrimp, seasoning it with a dash of salt and pepper. It should only take about a minute or two for the shrimp to cook, so when they turn pink and look about ready, remove them from the pan with a slotted spoon.

Add the butter and wine to the skillet and turn the heat to a medium-high setting. (Don't forget to keep an eye on your pasta in the meantime! An occasional stir never hurts)

Reduce the wine and butter mixture until it has reduced to about half the original amount. Return the shrimp to the pan and let reheat. In the meantime, drain the pasta - but reserve about a cup of the water in the pot! If your skillet is bit enough, toss the pasta in with the shrimp, add the parsley and toss over high heat. If not, transfer to a large bowl and mix there. If the pasta is a little dry, add a little of the boiled water and an extra spoon of olive oil.

Garnish the pasta with a few sprigs of additional parsley and offer your guests some grated cheese to top it off. Rest assured, this garlic shrimp pasta recipe is sure to be a hit!

Garlic Shrimp Pasta Recipe

http://www.tasty-italian-cooking.com

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Marmalade Recipe

Making marmalade is pure self-indulgence for me. Nobody else in our house likes it, but I love the zesty tang of marmalade on hot buttery toast. Maybe the taste for it is peculiar to the English - peculiar taste buds we must have to like marmite too with its salty bite. Anyway a few times each winter I make a batch of marmalade, sell a few jars at the market and keep the rest to last me till next year. My parents also like it when they visit.

I tried a new mixture of fruits yesterday, adding a couple of limes and tangerines to the usual orange, grapefruit and lemon. True marmalade is made with Seville oranges, a sour variety grown especially for the English marmalade market, but I haven't ever found any out here in South Africa, so have to mix our sweet oranges with the sourer lemons and grapefruit to get the requisite zingy flavour. When I tried with just oranges, I got a rather dull, sweet orange jam, that I christened Mellow Marmalade - fine for soothing the troubled tastebuds but not very stimulating.

Bbq Recipe

My marmalade production is still in the experimental stages, each batch turning out different, so I have to think up appropriate adjectives to describe the flavour, to remember which is which. It might help the research process if I remembered to write down what I did each time...but I prefer the random element of surprise when it comes to tasting the results, so maybe I never will.Yesterday's batch is going to be called Fragrant Citrus Medley - the limes give it an extra hint of perfume, and keep the zing alive!

Here is the recipe I use as a basic guide, provided by my mother, who also makes her own supply.

Three Fruit Marmalade Recipe

2 grapefruit

2 lemons

3 oranges

4 pint/2 litres water

3 ½ lbs/1.6kg sugar (if you use sour Seville oranges you need more sugar - 5lbs)

Wash the fruit, scrubbing the skins. Cut the fruit and rind into shreds, however thick you like your peel in the finished marmalade. Remove any very pithy bits and pips. Usually one should tie these in muslin and cook with the fruit, to get the most pectin available, then remove the whole package pips and all . I haven't bothered the last cuople of times and the marmalade still seems to set.

Put the fruit and water into a large pan (preferably thick bottomed) and bring to the boil, then simmer gently for 1-2 hours until the rind is tender.Add the sugar off the heat and stir till it dissolves. Don't let the marmalade boil again till it has dissolved. Boil briskly for about 30 minutes. Test for doneness by putting a drop on a cold plate. If it forms a light skin that wrinkles when you push your finger through it is done. Keep testing every five minutes if not. The bubbles also change to be slower, larger rolling bubbles when it is ready. Ladle into hot sterilised jars and seal.

If you would like to try my variation on the fruit mixture, substitute two or three limes for one of the grapefruit and two tangerines for one of the oranges. Any citrus fruits can be made into marmalade. My next experiment is going to include kumquats - we have a small tree here and none of the family really like that sweet/sour explosion on the tastebuds when you bite into them, except me and I can't eat a whole treeful myself! Happy marmalade-making!

Copyright 2006 Kit Heathcock

Marmalade Recipe

Kit Heathcock - worked and travelled in Italy for many years, is passionate about food and loves being a fulltime mother. Co-creator of A Flower Gallery home of original flower pictures and Food and Family

See Also : BBQ Recipe Recipes Bookmark What is Nutrition