Barbeque Recipes
Barbecue Recipes
BBQ Recipes
Barbecued Pork Strips
3 pounds lean pork, cut into strips
1/2 cup soy sauce
1/4 cup dry sherry
1/2 cup brown sugar
2 cloves garlic, crushed
1/8 teaspoon pepper
1/2 cup barbecue sauce, your favorite
1 8-ounce can pineapple chunks (do not drain)
In a heavy skillet brown pork strips in a little vegetable oil.
Meanwhile, combine remaining ingredients in slow cooker; stir well. Add
browned pork strips and stir to coat. Cover and cook on LOW for 6 to 9
hours. Serve hot from pot with sauce.
Makes about 15 appetizer servings.
Grilled BBQ Chicken Recipe
2 chickens (2 to 2-1/2 pounds each), quartered, rinsed and patted dry
Salt and black pepper, to taste
1 cup prepared barbecue sauce
1. Preheat oven to 400F.
2. Place chicken in a large roasting pan. Sprinkle with salt and
pepper; lightly brush with 1/4 cup barbecue sauce. Bake 15 minutes,
reduce heat to 350F, then bake 40 minutes longer.
3. Preheat barbecue grill with medium-hot coals. Grill chicken 15 minutes (3-4
inches from heat), brushing with rest of sauce and turning halfway
through grilling.
Sweet & Sassy BBQ Sauce
Ingredients
1 large onion, chopped
1 can (15 ounces) tomato sauce
3/4 cup sugar
1/3 cup FRANK'S® RED HOT® Sauce
1/4 cup FRENCH'S® WORCESTERSHIRE Sauce
1/2 teaspoon ground allspice
Directions
Heat 2 tablespoons oil in medium saucepan; cook onion until tender.
Add remaining ingredients. Bring to a boil. Cook, uncovered, over
medium-low heat for 20 minutes or until thickened, stirring often.
Baste on grilled chicken or ribs last 10 minutes of cooking.
Refrigerate any leftover sauce or serve as a dipping sauce.
Tips
Quick Barbecued Chicken: Partially cook chicken in the microwave (10
minutes on HIGH) to minimize burning and flare-ups when barbecuing.
Finish chicken on the grill, basting with sauce durng last 10 minutes
of cooking.
Barbeque Chicken Pizza Recipes
This is an easy not-too-sweet, delicious alternative to
tomato sauce based pizzas! Sure to satisfy everyone. Use any
kind of barbeque sauce and it will still be a winner! Prep
Time: approx. 15 Minutes. Cook Time: approx. 30 Minutes.
Ready in: approx. 45 Minutes. Makes 4 servings.
3 boneless chicken breast
halves, cooked and cubed
1 cup hickory flavored
barbecue sauce
1 tablespoon honey
1 teaspoon molasses
1/3 cup brown sugar
1/2 bunch fresh cilantro, chopped
1 (12 inch) pre-baked pizza crust
1 cup smoked Gouda cheese, shredded
1 cup thinly sliced red onoin
Directions
1 Preheat oven to 425 degrees F (220 degrees C). In a
saucepan over medium high heat, combine chicken, barbeque
sauce, honey, molasses, brown sugar and cilantro. Bring to a boil.
2 Spread chicken mixture evenly over pizza crust, and top
with cheese and onions. Bake for 15 to 20 minutes, or
until cheese is melted.
Beef 'n Onions in BBQ Sauce
Ingredients
1 pound 3/4-inch-thick beef top round steak
1 tablespoon all-purpose flour
1 large 20" x 14" oven bag
1 medium onion, thinly sliced, separated into rings
4 crusty rolls, split
For Sauce:
3/4 cup chili sauce, prepared
1 tablespoon chili powder
1 tablespoon brown sugar, packed
2 cloves garlic, crushed
1 to 1 1/2 teaspoon hot pepper sauce
Directions
Heat oven to 325 degrees. Cut beef steak lengthwise in half and then
crosswise into 1/4-inch-thick strips; set aside.
Shake the flour into a large oven bag.
Put the onion, garlic, chili sauce, chili powder, brown sugar, and
hot pepper sauce in the bag and squeeze to mix well and blend with
the flour.
Drop the beef into the bag and turn to coat. Put the bag in a 13-by-9-
inch baking pan, arranging ingredients in an even layer. Close the
bag with a nylon tie and cut six 1/2-inch slits in top.
Bake for 45 to 50 minutes or until the beef is tender. Serve spooned
in the rolls.
Homemade BBQ Sauce
1 medium Onion, peeled and sliced
1/2 cup Ketchup
1/2 cup Water
1/4 cup White Vinegar
1/4 cup Vegetable Oil
2 tbsp fresh Lemon Juice
2 tbsp Worcestershire Sauce
2 tbsp Light Brown Sugar
1 tbsp Mustard
1 1/2 tsp Salt
1 1/2 tsp Liquid Hickory Smoke
1/2 tsp Ground Black Pepper
1/4 tsp Cayenne Pepper
In a medium saucepan, bring to a boil the lemon juice, onion,
vinegar, water, brown sugar, mustard, ground black pepper, salt,
cayenne pepper and vegetable oil. Simmer uncovered for 20 minutes.
Stir in the ketchup, Worcestershire sauce and liquid smoke. Return
the sauce to a boil and then remove from heat. Refrigerate until
ready to use.
Famous Dave`s Legendary Pit
Barbeque Ribs
Rib Rub (makes 6 cups)
2 cups packed light brown sugar
1 cup kosher salt
3/4 cup sugar
1/2 cup garlic seasoning
1/4 cup chili powder
1/4 cup lemon pepper
1/4 cup onion salt
1/4 cup celery salt
2 tablespoons coarse ground black pepper
2 tablespoons whole celery seeds
1 teaspoon crushed cloves
1 tablespoon cayenne
1/2 cup Mrs. Dash original blend
1/4 cup salt
Ribs
2 (4- to 5-pound) racks spareribs
1/2 cup Italian salad dressing
1/2 teaspoon coarse ground black pepper
1/2 cup packed brown sugar
1 cup minced dried onion
1 cup Rib Rub
1 (20-ounce) bottle
Famous Dave's BBQ sauce -
Baebeque Sauce
First prepare rib rub by thoroughly mixing all rub ingredients.
Store in airtight container. The night before smoking, trim your
ribs of all excess fat. Place them in a large plastic bag and pour
in Italian dressing to coat. Seal bag well. Refrigerate for 4 hours,
turning occasionally. Remove and wipe dressing off. Sprinkle each
rib with pepper then 1/4 cup of the brown sugar and 1/2 cup of the
onion flakes. Wrap each rib in plastic and refrigerate overnight.
The next morning remove from wrap and wipe sludge off ribs.
Generously
coat front and back of ribs with Rib Rub and using your hands, rub
seasoning into meat and set aside. The smoking process will take 6
hours. Using a chimney charcoal starter get 15 briquettes red hot.
Place coals on one end of grill and place 1 pound of green hickory
around coals. Use water-soaked hickory chunks if you canŐt get
fresh-cut hickory. Keep internal temperature of the grill at 200 to
225 degrees. Add more charcoal and hickory chunks every hour as
needed. Place ribs bone side down but not directly over hot coals.
After 3 hours, remove ribs from grill and wrap in aluminum foil.
Hold in covered grill at 180 to 200 degrees for 11/2 to 2 hours or
until fork tender. Next build a real hot bed of coals over the entire
bottom of grill. Be careful because this next step goes quickly.
Place ribs back on grill to add char flavor. When meat becomes bubbly
it is done. Make sure to char off bone side membrane until it becomes
papery and disintegrates.
Honey BBQ Strips
2 lbs Boneless, Skinless Chicken Strips
2 3/4 Cups Flour
1 tsp. Salt
1 tsp. Fresh Ground Pepper
1 Cup Buttermilk
Vegetable Oil (for deep frying)
Mix flour, salt and pepper in bowl and set aside.
Place buttermilk in separate bowl.
Heat oil for frying and dip chicken strips in flour then in
buttermilk
and then finally flour again.
Place in hot oil, the temperature of the oil should be 375.
(Never over crowd chicken strips) fry until lightly golden brown.
Remove strips and drain.
Barbecue Sauce
1 C. Hickory Smoke BBQ Sauce (Heinz® is good!!)
1/4 Cup Water
2 Tbsp. Honey
1 Tbsp. Ketsup
1 tsp. Liquid Smoke
Place all above ingredients in a small sauce pan mix thoroughly and
simmer on low heat stirring frequently for 20 minutes.
Let sauce cool slightly, dip one chicken breast strip in sauce at a
time and place in a baking pan that has been sprayed lightly with a
non stick spray.
Place in a preheated oven at 350 and bake for 20 minutes.
Pineapple Willie's Jack Daniel's
Barbeque Sauce
Yield: 4 cups
Ingredients
1/2 large onion, minced
4 cloves garlic, minced
3/4 cup Jack Daniel's Whiskey
2 cups catsup
1/3 cup vinegar
1/4 cup worcestershire sauce
1/2 cup brown sugar, packed
3/4 cup molasses
1/2 teaspoon black pepper
1/2 tablespoon salt
1/4 cup tomato paste
2 tablespoons Liquid Smoke
1/3 teaspoon Tabasco
Directions
Saute' until onion and garlic are translucent, approximately 10
minutes. Combine onion, garlic, and Jack Daniel's Whiskey in a
3-quart saucepan. Remove from heat and light mixture; flame for 20
seconds. Add all remaining ingredients. Bring to a boil, then turn
down to a medium simmer. Simmer 20 minutes, stirring constantly. Run
sauce through a medium strainer to remove onion and garlic bits if
you prefer a smoother sauce. Cool and enjoy. NOTE: This sauce gets
better with age. If time permits, keep it in the refrigerator a day
or so to develop a deeper, richer taste.
Barbeque Recipes
