Bon Appétit | July 1999
Slowly cooked ribs glazed with a spicy-sweet tomato-based sauce are the signature of K.C. barbecue. If you don’t have a smoker, cook the ribs in a barbecue that has been converted to one. It may be necessary to cut the racks into four- to five-rib portions so that they all fit on [...]
Archive for April, 2008
kansas city spareribs
Posted in BBQ, Recipe, tagged awesome, BBQ, kansas city, rub, sauce, slow, smoked, spareribs on April 26, 2008 | Leave a Comment »
Root Beer Barbecue Sauce
Posted in BBQ sauces, Recipe, tagged BBQ, raichlen, root beer, sauce on April 26, 2008 | Leave a Comment »
MAKES ABOUT 2 CUPS
ingredients
1 cup root beer (reserved from Root Beer Game Hens)
1 cup ketchup
1/2 teaspoon grated lemon zest
1/4 cup fresh lemon juice, or more to taste
1/4 cup fresh orange juice
3 tablespoons Worcestershire sauce
1 1/2 tablespoons brown sugar, or to taste
1 tablespoon molasses
1 teaspoon Liquid Smoke
1/4 teaspoon each powdered ginger, garlic powder, onion powder, and [...]
grilled beef tenderloin with potato hobo packs
Posted in BBQ, Recipe, tagged beef, grilled, hobo, packs, pepper, potato, tenderloin on April 25, 2008 | Leave a Comment »
Gourmet | June 2004
Active time: 1 1/4 hr Start to finish: 1 3/4 hr
Ingedients
2 tablespoons black peppercorns
1 1/2 tablespoons kosher salt
2 tablespoons olive oil
1 (2 1/2-lb) center-cut beef tenderloin roast, trimmed and tied
1 1/2 lb fingerling or baby Yukon Gold potatoes (about 16), halved lengthwise
1/2 lb pearl onions (about 16), blanched in boiling water 1 minute, [...]
carolina pulled-pork sandwiches
Posted in BBQ, Recipe, tagged carolina, carolina pulled pork, pork, pork butt, pulled, pulled pork, sandwiches, shoulder, smoke, vinegar on April 22, 2008 | Leave a Comment »
Bon Appétit | July 1999
In this recipe, a “dry rub” of brown sugar, pepper, paprika and salt flavors the meat before it is cooked, and a vinegary “mop” is brushed onto the pork to add more taste as it is smoked. Once cooked, the meat is “pulled,” that is, shredded into slivers that are just [...]
beer can chicken
Posted in BBQ, Recipe, tagged BBQ, beer, chicken, drunk chicken, memphis, rub on April 14, 2008 | Leave a Comment »
The Barbecue Bible | June 1998
Steven Raichlen
This odd recipe makes some of the most moist, succulent, flavorful barbecued chicken I’ve ever tasted. The secret: an open can of beer is inserted into the cavity of the bird, which is cooked upright on the grill. Besides being incredibly tender, the bird makes a great conversation piece. The [...]
First Timer’s Ribs
Posted in BBQ, Recipe, Tips, tagged awesome, BBQ, beginner, first time, grill, heat, ribs, smoke on April 13, 2008 | Leave a Comment »
Here is another recipe from one of my favorites Multi-award-winning author, journalist, cooking teacher, and TV host, Steven Raichlen is the man who reinvented barbecue. His best-selling Barbecue Bible cookbook series (4 million copies in print) and The Primal Grill and Barbecue University™ TV shows on PBS have helped people all over the world ascend [...]
The Grill Guru’s Mantra
Posted in Tips, tagged clean, grill, hot, lubricated, mantra on April 13, 2008 | Leave a Comment »
Found on Steven Raichlen’s website http://www.barbecuebible.com/ .
Follow these rules whenever you grill steaks, chops, fish, chicken breasts, vegetables, tofu-pretty much any small or slender food. They’re designed to minimize sticking and maximize flavor and grill marks:
The Three Essential Rules for Great Grilling:
1. Keep it hot
Preheat your gas grill to high or build a “2 to 3 [...]
The Best Chili You Will ever Taste..
Posted in Something Else, tagged beans, best, chili on April 12, 2008 | Leave a Comment »
I know this does not tie into the BBQ theme to well, but today in Wisconsin it is 35 and Raining. So I am going to make some Chili instead. I found this Recipe on recipezaar.com and the reviews were throught the roof. I even read about a half dozen reviews of people who entered [...]
