What is your favorite BBQ recipie?!
Veggies, meat, or anything!.Www@FoodAQ@Com
Answers:
BBQ GRILLED SALMON
Ingredients:
1/3 c!. tangy BBQ sauce
Juice of 1 lemon (3 to 4 Tbsp!.)
Zest of 1 lemon, grated
1/2 t!. cumin
1 T!. soy sauce
1/4 cup chopped cilantro
1 1/2 to 2 pound salmon filet (skin on)
Cooking oil
Method
In small bowl, combine first 6 ingredients!. Rinse salmon and pat dry!. Brush salmon with just enough marinade mixture to coat, reserving the rest for when the salmon is cooking!. Allow salmon to set for at least 10 minutes!. Apply oil to cooking grates!. Grill salmon, flesh side down, over medium heat for 3-4 minutes!. Carefully turn salmon!. Brush with remaining marinade and continue cooking for 5-7 more minutes or to desired level of doneness!. Remove from heat and serve immediately!.
Notes: If you are not comfortable flipping the salmon over during cooking, it may be cooked skin-side down!. In that case, cook the fish covered, with the grill lid down, for the first 4-5 minutes!.Www@FoodAQ@Com
Ingredients:
1/3 c!. tangy BBQ sauce
Juice of 1 lemon (3 to 4 Tbsp!.)
Zest of 1 lemon, grated
1/2 t!. cumin
1 T!. soy sauce
1/4 cup chopped cilantro
1 1/2 to 2 pound salmon filet (skin on)
Cooking oil
Method
In small bowl, combine first 6 ingredients!. Rinse salmon and pat dry!. Brush salmon with just enough marinade mixture to coat, reserving the rest for when the salmon is cooking!. Allow salmon to set for at least 10 minutes!. Apply oil to cooking grates!. Grill salmon, flesh side down, over medium heat for 3-4 minutes!. Carefully turn salmon!. Brush with remaining marinade and continue cooking for 5-7 more minutes or to desired level of doneness!. Remove from heat and serve immediately!.
Notes: If you are not comfortable flipping the salmon over during cooking, it may be cooked skin-side down!. In that case, cook the fish covered, with the grill lid down, for the first 4-5 minutes!.Www@FoodAQ@Com
i don't have the exact measurement for the bbq recipe but I can share the ingredients!. The following recipe would just be an estimation not exact so it depends on you to check the taste!. Maybe for a kilo of meat use 2 tbsps of chopped or minced garlic, 1 tsp of ground black pepper or more, 2 tsps of lime juice or calamansi juice, 1/2 cup light brown sugar or more, soy sauce maybe 1/2 cup will do then after a day or overnight or right after you can cook it then use the marinade sauce from your bbq recipe the cook the sauce with ketchup( chili or not depends on you) then add a little sugar if you like and soy sauce,water with a little starch then add canola oil or any oil will do then let boil until starch is cooked!. then brush over the meat while it is half cooked then brushed over the meat again if you like when it is done!.Www@FoodAQ@Com
Yummy!! Take shrimp and scallops and marinade them in deluxe french for 4 hours, no longer, throw them on the grill and enjoy!!!
Bacon wrapped scallops with mesquite marinade, yummers!!
Take 4 pounds of pork, put it in a crock pot with 1 can chicken or beef broth, low for 6 hours!. Take out and shred; drain and add 1 bottle of your FAVE BBQ sauce!. Re-heat in crock pot or bake at 400* til heated through!. No fail and Deli-sh!!!
Bake chicken legs with some broth in the bottom of the pan, season with salt, pepper and garlic until almost done, throw on the grill and brush with your fave BBQ sauce!. Yes this is cheating but it will never burn, overcook or under cook!. Perfect every time!!!
Grilled corn on the cob!. Wrap in foil, spread on butter and garlic salt!. To die for!. Even season salt too, yummy!!!
Beer can chicken- first remove about 2 oz of beer out and poke two holes on the top!. Drizzle with olive oil and rub in, then sprinkle with yer fave seasonings (inside and out) and stick a can of beer up the bum, half way!. Cook about an hour or until internal temp is 170 and thighs are 180*!!Www@FoodAQ@Com
Bacon wrapped scallops with mesquite marinade, yummers!!
Take 4 pounds of pork, put it in a crock pot with 1 can chicken or beef broth, low for 6 hours!. Take out and shred; drain and add 1 bottle of your FAVE BBQ sauce!. Re-heat in crock pot or bake at 400* til heated through!. No fail and Deli-sh!!!
Bake chicken legs with some broth in the bottom of the pan, season with salt, pepper and garlic until almost done, throw on the grill and brush with your fave BBQ sauce!. Yes this is cheating but it will never burn, overcook or under cook!. Perfect every time!!!
Grilled corn on the cob!. Wrap in foil, spread on butter and garlic salt!. To die for!. Even season salt too, yummy!!!
Beer can chicken- first remove about 2 oz of beer out and poke two holes on the top!. Drizzle with olive oil and rub in, then sprinkle with yer fave seasonings (inside and out) and stick a can of beer up the bum, half way!. Cook about an hour or until internal temp is 170 and thighs are 180*!!Www@FoodAQ@Com
My family loves this and it couldn't be easier!. Roast of your choice, 1 bottle of BBQ sauce (I use a sugar free KC Masterpiece) and course ground pepper!.!.!. place in crock pot with 1 bottle of water (fill empty bbq bottle) cover and cook on low for 8 hours!. Shred with 2 forks and serve on buns w/homemade slaw!. Its fabulous :)Www@FoodAQ@Com
BBQ chicken is pretty tasty!.Www@FoodAQ@Com
SWEET BABY RAY THE BESTWww@FoodAQ@Com
Paula Deens Bar-b-que meatloaf!.!.!.!.!.!.to die for!!!!Www@FoodAQ@Com
bbq ribs with honey bbq!.!.!.!.!.!.!.and mac n cheese lolWww@FoodAQ@Com
I like this one, but after the first time I made it, I just use my own BBQ sauce, rather than the recipe for sauce provided!. Easier, and I like my own sauce better!
Sweet-Hot Baby Back Ribs & Sauce
2 tablespoons ground ginger
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon dried crushed red pepper
3 slabs baby back pork ribs (about 5 1/2 lb!.)
2 limes, halved
Sweet-Hot 'Cue Sauce (recipe below)
1!. Combine first 4 ingredients in a small bowl!.
2!. Rinse and pat ribs dry!. If desired, remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off!. (This will make ribs more tender!.)
3!. Rub ribs with cut sides of limes, squeezing as you rub!. Massage ginger mixture into meat, covering all sides!. Wrap ribs tightly with plastic wrap, and place in zip-top plastic freezer bags or a 13- x 9-inch baking dish; seal or cover, and chill 8 hours!. Let ribs stand at room temperature 30 minutes before grilling!. Remove plastic wrap!.
4!. Light 1 side of grill, heating to medium-high heat (350° to 400°); leave other side unlit!. Place rib slabs over unlit side, stacking 1 on top of the other!.
5!. Grill, covered with grill lid, 40 minutes!. Reposition rib slabs, moving bottom slab to the top, and grill 40 minutes!. Reposition 1 more time, moving bottom slab to the top; grill 40 minutes!.
6!. Lower grill temperature to medium heat (300° to 350°); unstack rib slabs, and place side by side over unlit side of grill!. Cook ribs 30 more minutes, basting with half of Sweet-Hot 'Cue Sauce!. Remove ribs from grill, and let stand 10 minutes!. Cut ribs, slicing between bones!. Serve ribs with remaining Sweet-Hot 'Cue Sauce!. Makes 6 servings
Sweet-Hot 'Cue Sauce
2 (10-oz!.) bottles sweet chili sauce
2 cups ketchup
1/3 cup firmly packed dark brown sugar
1 teaspoon ground ginger
1 teaspoon pepper
1/2 teaspoon dried crushed red pepper flakes
Combine sweet chili sauce and remaining ingredients in a saucepan over medium-high heat!. Bring mixture to a boil; reduce heat, and simmer 30 minutes!.
Note: For testing purposes only, we used Maggi Taste of Asia Sweet Chili Sauce!. Makes 4 cups
--Southern Living, AUGUST 2007
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BBQ Pulled Pork
4 lb!. boneless pork shoulder, tied
1 Tbs!. kosher salt, plus more, to taste
Freshly ground black pepper, to taste
2 cups apple cider vinegar
1 1/2 tsp!. cayenne pepper
2 tsp!. red pepper flakes
1/4 cup firmly packed light brown sugar
Generously season the pork with salt and black pepper!. Place in a bowl, cover with plastic wrap and refrigerate for 12 hours!.
In a saucepan over medium heat, combine the vinegar, cayenne, pepper flakes, brown sugar and the 1 Tbs!. salt!. Bring to a simmer and cook, stirring occasionally, until the sugar is dissolved!. Transfer the mop sauce to a bowl and let cool to room temperature!. Let stand for at least 3 hours or up to 2 days!. Reserve half of the sauce for serving!.
Remove the pork from the refrigerator 1 hour before grilling!.
Prepare a medium-low fire in a Big Green Egg or other well-insulated charcoal grill!.
Place the pork on a V-rack set on a drip pan and set the pan on the grill!. Cover the grill and smoke the meat, maintaining the temperature at about 250°F!. After 1 hour, brush the meat on both sides with some of the mop sauce!. Continue smoking, brushing and turning the pork every hour, for 6 hours total!. Remove the pork from the V-rack and place the meat directly on the grill!. Cover and smoke, brushing and turning the pork every hour, until it is tender enough to be pulled, 2 to 4 hours more!.
Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 20 minutes!. Chop the meat, or pull apart with 2 forks!. Transfer the meat to a bowl and toss with the reserved mop sauce!. Serves 4 to 6!.
--Williams-Sonoma Kitchen!.
-----------------------------
Roasted Camp Corn
Serve with additional sweet pepper sauce and Creole seasoning, if desired!.
6 ears fresh yellow corn with husks
1/4 cup butter
1 tsp dried basil
1 tsp sweet pepper sauce (such as Pickapeppa)
1/2 tsp Creole seasoning
1/4 tsp black pepper
Remove heavy outer husks from corn; pull back (but do not remove) inner husks!. Remove and discard silks; rinse corn, and dry with paper towels!. Set aside!.
Melt 1/4 cup butter in a small saucepan over low heat!. Stir in 1 teaspoon basil and next 3 ingredients, stirring until blended!.
Brush corn evenly with butter mixture!. Pull husks back over corn!.
Grill corn, covered with grill lid, over high heat (400° to 500°) 25 minutes, making quarter turns every 6 to 7 minutes!. Pull back husks before serving!.
Yield: Makes 6 servings
--Southern Living, JULY 2005Www@FoodAQ@Com
Sweet-Hot Baby Back Ribs & Sauce
2 tablespoons ground ginger
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon dried crushed red pepper
3 slabs baby back pork ribs (about 5 1/2 lb!.)
2 limes, halved
Sweet-Hot 'Cue Sauce (recipe below)
1!. Combine first 4 ingredients in a small bowl!.
2!. Rinse and pat ribs dry!. If desired, remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off!. (This will make ribs more tender!.)
3!. Rub ribs with cut sides of limes, squeezing as you rub!. Massage ginger mixture into meat, covering all sides!. Wrap ribs tightly with plastic wrap, and place in zip-top plastic freezer bags or a 13- x 9-inch baking dish; seal or cover, and chill 8 hours!. Let ribs stand at room temperature 30 minutes before grilling!. Remove plastic wrap!.
4!. Light 1 side of grill, heating to medium-high heat (350° to 400°); leave other side unlit!. Place rib slabs over unlit side, stacking 1 on top of the other!.
5!. Grill, covered with grill lid, 40 minutes!. Reposition rib slabs, moving bottom slab to the top, and grill 40 minutes!. Reposition 1 more time, moving bottom slab to the top; grill 40 minutes!.
6!. Lower grill temperature to medium heat (300° to 350°); unstack rib slabs, and place side by side over unlit side of grill!. Cook ribs 30 more minutes, basting with half of Sweet-Hot 'Cue Sauce!. Remove ribs from grill, and let stand 10 minutes!. Cut ribs, slicing between bones!. Serve ribs with remaining Sweet-Hot 'Cue Sauce!. Makes 6 servings
Sweet-Hot 'Cue Sauce
2 (10-oz!.) bottles sweet chili sauce
2 cups ketchup
1/3 cup firmly packed dark brown sugar
1 teaspoon ground ginger
1 teaspoon pepper
1/2 teaspoon dried crushed red pepper flakes
Combine sweet chili sauce and remaining ingredients in a saucepan over medium-high heat!. Bring mixture to a boil; reduce heat, and simmer 30 minutes!.
Note: For testing purposes only, we used Maggi Taste of Asia Sweet Chili Sauce!. Makes 4 cups
--Southern Living, AUGUST 2007
----------------------------
BBQ Pulled Pork
4 lb!. boneless pork shoulder, tied
1 Tbs!. kosher salt, plus more, to taste
Freshly ground black pepper, to taste
2 cups apple cider vinegar
1 1/2 tsp!. cayenne pepper
2 tsp!. red pepper flakes
1/4 cup firmly packed light brown sugar
Generously season the pork with salt and black pepper!. Place in a bowl, cover with plastic wrap and refrigerate for 12 hours!.
In a saucepan over medium heat, combine the vinegar, cayenne, pepper flakes, brown sugar and the 1 Tbs!. salt!. Bring to a simmer and cook, stirring occasionally, until the sugar is dissolved!. Transfer the mop sauce to a bowl and let cool to room temperature!. Let stand for at least 3 hours or up to 2 days!. Reserve half of the sauce for serving!.
Remove the pork from the refrigerator 1 hour before grilling!.
Prepare a medium-low fire in a Big Green Egg or other well-insulated charcoal grill!.
Place the pork on a V-rack set on a drip pan and set the pan on the grill!. Cover the grill and smoke the meat, maintaining the temperature at about 250°F!. After 1 hour, brush the meat on both sides with some of the mop sauce!. Continue smoking, brushing and turning the pork every hour, for 6 hours total!. Remove the pork from the V-rack and place the meat directly on the grill!. Cover and smoke, brushing and turning the pork every hour, until it is tender enough to be pulled, 2 to 4 hours more!.
Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 20 minutes!. Chop the meat, or pull apart with 2 forks!. Transfer the meat to a bowl and toss with the reserved mop sauce!. Serves 4 to 6!.
--Williams-Sonoma Kitchen!.
-----------------------------
Roasted Camp Corn
Serve with additional sweet pepper sauce and Creole seasoning, if desired!.
6 ears fresh yellow corn with husks
1/4 cup butter
1 tsp dried basil
1 tsp sweet pepper sauce (such as Pickapeppa)
1/2 tsp Creole seasoning
1/4 tsp black pepper
Remove heavy outer husks from corn; pull back (but do not remove) inner husks!. Remove and discard silks; rinse corn, and dry with paper towels!. Set aside!.
Melt 1/4 cup butter in a small saucepan over low heat!. Stir in 1 teaspoon basil and next 3 ingredients, stirring until blended!.
Brush corn evenly with butter mixture!. Pull husks back over corn!.
Grill corn, covered with grill lid, over high heat (400° to 500°) 25 minutes, making quarter turns every 6 to 7 minutes!. Pull back husks before serving!.
Yield: Makes 6 servings
--Southern Living, JULY 2005Www@FoodAQ@Com