I need a really good bbq recipe help please!?!
I need a really good bbq recipe help please!?
Its for a my kids party
Answers:
A Mexican Marinade
Here's a great marinade from a Mexican friend of mine. For every 12oz. can of beer add 1/3cp white vinegar, 1 tablespoon salt, 1 clove crushed garlic clove, a small chopped hot pepper( optional according to taste), and a sprig of freshly copped cilantro. He marinated chicken in this mixture for at least 4 hours, overnight is better! We eat this chicken with roasted Italian peppers( they look like a banana pepper, but are a little hot) rapped in tortillas. I've had some great times eating these down at the beach with a beer! Thanks Alberto!
Another Mexican Marinade
Marinate meat in this mixture after it has been well mixed in a blender. 1 1/2cp beer, 1/2cp lime juice, 1 teaspoon Tabasco, 3 garlic cloves, 1/2cp fresh cilantro, 2 teaspoons chili powder, and 1 1/2 teaspoon cumin.
Basic Barbeque Sauces
Basting Barbecue Sauce
Combine 4 tablespoons butter, 1/4cp cider vinegar, 1/2cp chili sauce, 1/2cp water, 2 tablespoons minced onion, 1 teaspoon salt, 1 tablespoon sugar, 2 teaspoons Worcestershire sauce, 1/4 teaspoons black pepper, 1 teaspoon chili powder and bring to a boil. It's ready to use now as a basting sauce, or cook for ten more minutes to serve as a sauce.
Southern Barbecue Sauce
Combined all ingredients in a saucepan: 1-14-ounce bottle ketchup, 1/2cp butter, juice and rind of one lemon, 1 clove minced garlic, 1 tablespoon Worcestershire sauce. simmer for 5 minutes and strain to remove lemon rind.
Spicy Barbecue Sauce
combined all ingredients in a saucepan: 4cps ketchup, 1/2cp mustard, 1/2 vinegar, 1/2cp Worcestershire, 2 tablespoons Tabasco, 1/2cp horseradish, 2 teaspoons salt, 1 teaspoon pepper, 1 tablespoon sugar, 1 tablespoon minced garlic, 1 teaspoon sage and bring to a boil.
A Tomato Based Barbeque Sauce
Sauté four diced onions in 1/3cp olive oil until soft. add 6-ounces tomato paste, 1 sprig both parsley and thyme, one bay leaf, and 1 clove minced garlic and simmer for 1/2 hour .Add 1/2 bottle Worcestershire, 2 tablespoons sugar, 1 dried hot pepper, 1 pint vinegar, and salt/pepper to taste. Simmer to desired thickness.
Honey Barbecue Sauce
Combine in a sauce pan 1 can condensed tomato soup, 1/2cp honey, 2 tablespoons Worcestershire sauce, 2 tablespoons vegetable oil, 1 teaspoon lemon juice, 1 teaspoon mustard, a dash of hot pepper and bring to a boil. Simmer uncovered for 5 minutes.
Wild West Barbeque Sauce
Blend 1cp chili sauce, 1cp ketchup, 3 tablespoons dry mustard, 1/4 cp steak sauce, 2 tablespoons horseradish, 2 tablespoons Tabasco, 1 tablespoon Worcestershire sauce, 1tablespoon minced garlic, 1tablespoons dark molasses, 1 Tablespoon red wine vinegar.
Carolina cocktail barbecue sauce
This was taken from the Chicago Tribune: a little longer, but worth it!
Sauté 4 cloves chopped garlic and 2 sliced yellow onions in 2 tablespoons olive oil over medium heat. Cook until soft, about 5 minutes. add 2 chopped tomatoes, 1 cup ketchup, 2/3 cup tomato juice, 1/2 cup each of cider vinegar, red wine vinegar, and Worcestershire sauce, 1/4 cup each of brown sugar, dark molasses, and honey, 2 tablespoons each of tomato paste and mustard, 1 tablespoon each of liquid smoke flavoring, chili powder, and ground cumin, 2 teaspoons hot pepper sauce, 1 teaspoon ground red pepper, 1 1/2 teaspoons red pepper flakes, cook over low for 2 hours. puree this mixture and strain through a colander.
Beef Marinade
Combined 1/4cp olive oil, 2 tablespoons lemon juice, 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon each minced garlic and parsley, and 2 tablespoons butter. Marinate beef in this mixture at least 3 hours, turning frequently, before cooking.
Korean Beef Marinade--Koon Ko Ki
Marinate beef for two hours in 1/2cp soy sauce, 2 tablespoons sugar, 3 tablespoons ground sesame seeds, 1 clove minced garlic, 1/4cp chopped green onion, 3 tablespoons oil.
Chinese Pork Marinade
Marinate pork for two hours in 4 tablespoons soy sauce, 2 tablespoons dry sherry, 1 clove minced garlic, and 1/2 teaspoon ground ginger.
American style pork marinade
Marinate meat 1 hour in 1/2cp wine vinegar, 2 cloves minced garlic, 1/2 teaspoon cumin, and 1/4 teaspoon dried red pepper.
Thai marinade
Marinate 1 hour in 1/2cp steak sauce, 2 tablespoons soy sauce, and 1/3cp peanut butter.
Italian marinade
Marinate in 1 envelope Good Seasons dressing, 1/3cp oil, 1/3cp white wine, 2 tablespoons lemon juice.
Rotisserie chicken
Wash and dry whole bird. Rub with a mixture of 2 1/2 teaspoons salt, 1/2 teaspoon pepper, 1 clove minced garlic, 1 teaspoon paprika. Secure the bird in a truss and place on spit. Cook on the rotisserie about 2 hours, or until the bird reach 165 degrees at it's center.
Basic BBQ Rub
I usually put this rub on chicken, but it also works well with pork. 1 tablespoon ground pepper, 1tablespoon salt, 2 tablespoons brown sugar, 1/2 teaspoon each of: coriander, poultry seasoning, and cumin. Mix well and apply a thin coat to meat. I like to get the rub under the skin. On a leg I pull the skin up over the drum stick, roll the meat in the rub mixture, pull the skin back down over the chicken leg, and then apply my favorite BBQ sauce on top before cooking. Meat can be cooked immediately, or let sit covered in the refrigerator for several hours.
Beef Rub
Blend 3 tablespoons brown sugar, 1tablespoon black peppercorns, 1tablespoons yellow mustard seed,1tablespoon whole coriander seed, and 4 garlic cloves in a blender until the seeds and garlic are crushed. Rub oil into the meat and then the mixture from the blinder.
Rotisserie style spicy rib rub
Rub this mixture into the ribs and cook over a small bed of coals. 1 teaspoons crushed rosemary, 1 tablespoon paprika, 1/2 teaspoon chili powder, 1/2 teaspoon marjoram, 1/2 teaspoons thyme, 1/4 teaspoon powdered mustard, 1 teaspoon black pepper, 1/2 teaspoon red pepper, 1/2 teaspoon celery salt or to taste.
Barbecue pork rub
This was taken from the Chicago Tribune:
Combined: 1/4cp paprika, 2 tablespoons each of granulated sugar, salt, brown sugar, cumin, and fresh ground black pepper, 1 tablespoon ground red pepper. rub all over 4lb. of pork butt or shoulder, refrigerate for 8 hours covered with foil. cook until fully cooked, about 2 1/2 hours at 375 degrees.
Traditional French rub: Herbes de Provence
It consists of marjoram, thyme, crushed fennel seed, lavender, sage, rosemary, and savory. This traditional treat is great with all kinds of food, but is especially good on roasted chicken! The fennel seed
Source(s):
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One thing that I like to do is to par-cook wedges of white potatoes with the skins on then toss in a bowl with olive oil and kosher salt then just place on the BBQ and turn wedges so that all sides are browned and branded by the grill. It's like BBQ french fries, My kids love them.
You don't mention what you're cooking.