1 teaspoon fresh parsley, chopped
3/4 cup fresh lemon juice
1/2 cup soy sauce
6 tablespoons honey
2 small shallots, peeled and halved
2 large garlic cloves, peeled and halved
2 bay leaves crumbled
1/2 teaspoon salt
2 teaspoons freshly ground black pepper
1 teaspoon dry mustard
1 tablespoon fresh ginger root, minced
3 lbs. pork tenderloin
Preparation
In a food processor (with metal blade), combine lemon juice, soy sauce, honey, shallots, garlic, bay leaves, salt, pepper, mustard, and parsley. Pure and pour over the tenderloin. Turn to coat. Cover and marinate in refrigerator overnight.
Preheat the barbecue on HIGH. Brush the grids with vegetable oil. Place pork on hot grids, and reduce heat to MEDIUM-LOW, and grill, turning every 5 minutes to sear each side, for a total cooking time of about 20 minutes. Let stand 5 minutes to reabsorb juices, then slice into medallions.
Meanwhile, place the reserved marinade in a saucepan on the sideburner, and heat to boiling. Boil until slightly reduced, about 5 minutes. Serve alongside the tenderloin.
This traditional meat served at central California events is usually completed with pink beans and a fairly simple salad of iceberg and romaine with plain ranch dressing and some tomato wedges. Garlic bread is also standard fare too, and one of the joys of this style of Q is that it isn't fancy or complicated at all. That's the joy of it. It is simple ranch food.
This is a slightly simplified version of a traditional Santa Maria beef recipe that is relatively quick to cook and just as good. True Santa Maria sirloin / tri-tip is open-flame cooked using Oak for a fuller flavor. Don't let this put you off!
Ingredients
1 tablespoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic salt
1 top sirloin steak (3" thick), or tri-tip
Red oak logs, or charcoal and oak chips (soaked in water)
Preparation
Combine salt, pepper, and garlic salt, and rub mixture over the meat. Place the meat on grill and adjust so meat is 2 or 3 inches from the coals. Sear each side of meat over hot coals 5 to 8 minutes to seal in juices, turning once.
Move meat to 6 to 8 inches from coals. Cook 20 to 30 more minutes, turning every 7 or 8 minutes until beef is cooked to desired degree of doneness, 130 degrees for rare.
Slice and serve.
Santa Maria Seasoning
The most common commercial blend (RUB) for preparing Santa Maria style meat is the Santa Maria Style Seasoning by Susie Q’s Brand. The seasoning is simply sprinkled evenly across the meat prior to grilling. For larger cuts, the meat is rolled in the seasoning, covering the entire surface, though making your own is quite straightforward if you prefer.
For an authentic taste of North Carolina, try this recipe that brings together the flavors and aromas of all that is great about NC's style of Q.
Ingredients
2 boneless pork butts (4 to 5 lb each)
Recipe BBQ rub
Ingredients
2 tablespoons Salt
2 tablespoons Sugar
2 tablespoons Brown sugar
2 tablespoons Ground cumin
2 tablespoons Chili powder
2 tablespoons Black pepper
1 tablespoon Cayenne pepper
1/4 cup Paprika
N.C. style BBQ sauce*
Preparation
A rub helps develop the crispy crust that is essential to true barbeque. Mix all ingredients together and store in an air-tight jar.
Yield: 1 cup.
Rub the butts with 1 cup of barbecue rub and let come to room temperature, about 2 hours; using hardwood charcoal, build a small fire on one side of a covered kettle-style grill; allow about 30 minutes for the charcoal to catch completely; place the butts on the grill rack making sure they are not above any part of the fire.
Cover the grill and vent lightly; add small amounts of charcoal to keep the fire just smoldering (about every 30 to 40 minutes).
Cook 5 to 7 hours or until internal temp is 170 F and the meat is super tender; remove from the grill and shred; mix with the sauce and pile onto cheap, white, fluffy rolls; top with coleslaw and serve with a side order of beans.
Serves 20
Carolina-Style Barbeque Sauce
Ingredients
1 c White vinegar
1 c Cider vinegar
1 tb Sugar
1 tb Crushed red pepper flakes
1 tb Tabasco sauce
Salt - to taste
Freshly cracked black pepper
To taste
Mix all ingredients together. Store in a covered jar in the refrigerator. Will keep for 2 months.
This mouthwatering BBQ pork chop recipe is infused with the delicious flavors of cranberry and smoky chipotle to give a moderate amount of heat as well as sweetness.
To prepare glaze ahead of time, in a small pan over low heat, combine cranberry sauce, vinegar, and chipotle. When warmed through, transfer to blender and pulse until smooth. Set glaze aside for later.
Preheat grill to medium-high heat. Brush pork chops with oil and pepper. Place them on the on grill for around 3 minutes per side and then simply brush the with glaze and cook for an additional 3 minutes per side.
Serve chops with remaining glaze to be used as needed.
Note: To make chipotle puree use chipotle in adobo and add a couple of pepper with sauce and puree in blender. For those who do not like too much heat, half the quantity of the chipotle puree.
Succulent and full of flavor best describes this mouthwatering recipe that infuses pork tenderloin with the warmth and smokiness from bourbon, honey, garlic and ginger and sage.
Ingredients
1 cup Olive oil
1/2 cup Bourbon
3 tablespoons Honey
1/2 cup Lemon juice
1 tablespoon Minced garlic
1 1/2 tablespoons Fresh ginger root, peel and grate
1/4 cup Soy sauce
1/2 cup Thinly sliced onion
2 tablespoons Fresh sage, coarse chopped
2 teaspoons Pepper
1 teaspoon Salt
3 Pork tenderloins
Preparation
Combine all marinade ingredients; blend well. The marinade for this dish can be prepared a day in advance; marinating should go on for 24 hours.
Lay the pork in a ceramic or glass dish and pour marinade over them. Turn the tenderloins several times during the 24 hours that they are marinating in the refrigerator. When ready to cook, pat the pork dry.
Preheat charcoal in an outdoor grill and soak the wood chips in water for 30 minutes. Add the chips to the hot coals.
Roast the pork evenly for about 40 minutes, until its internal temperature is 165F. If pork is to be eaten hot, allow it to sit on the edge of the grill for 10 minutes or so after it is cooked so that the juices can be drawn back into the meat.
Try these three Jacks Old South recipes which include a mouthwatering meat marinade, a delicious vinegar sauce recipe to complement almost any meat as well as a nicely balanced and flavorsome BBQ rub.
Jack's Old South Meat Marinade Recipe
Ingredients
2 quarts apple juice
1 cup Worcestershire sauce
1 cup orange juice
1 cup light brown sugar
1/2 cup olive oil
1/2 cup lemon juice
2 tablespoons hot sauce
1/2 cup apple cider vinegar
1/2 cup salt
Preparation
Heat and whisk together until sugar and salt dissolve.
Jack's Old South Competition Vinegar Sauce
Ingredients
2 cups cider vinegar
3 tablespoons ketchup
2 tablespoons paprika
2 tablespoons brown sugar
4 teaspoons kosher salt
1 tablespoon hot sauce
1 teaspoon cayenne -- (1 to 2)
1 teaspoon ground black pepper -- (1 to 2)
Preparation
Combine all the ingredients in a nonreactive mixing bowl, mixing until the sugar and salt dissolve. Taste for seasoning, adding pepper as needed.
Transfer to a clean, sterile jar and refrigerate. This vinegar sauce will keep for several months.
Jack's Old South BBQ Rub
Ingredients
1/4 cup brown sugar
1/4 cup sweet paprika
1/4 cup kosher salt
3 tablespoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne pepper
1 teaspoon dried basil
4 pork blade steaks, cut 1 to 1-1/4 inches thick
1/2 cup bottled barbecue sauce
1/3 cup honey
1 tablespoon Worcestershire sauce
1 teaspoon garlic sauce
1/2 teaspoon prepared mustard
Pound steaks with meat mallet. For sauce, in a small bowl, combine the remaining ingredients; mix well.
Place steaks on grill about 4 inches above medium-low coals. Cook about 8 minutes on each side. Brush steaks with sauce and continue cooking 5 minutes more, turning and brushing with sauce.
Although perhaps not the most popular way to cook barbecue chicken, the venerable and widely tried beer can chicken recipe still has plenty of fans who swear by it.
When it comes to cooking a great whole barbecue chicken, often the best results are obtained by using a rub and marinade and then smoking the bird or by using a charcoal rotisserie.
Either way, this beer can chicken recipe has a great deal of flavour and produces good consistent results and if you should happen to have a whole chicken on your hands and a large can of beer, why not give it a try!
For the Beer Can Chicken Rub
1 tsp. dry mustard
1 tsp. granulated onion
1 tsp. paprika
1 tsp. kosher salt
1/2 tsp. granulated garlic
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. freshly ground black pepper
1 whole chicken, 4 to 5 pounds
2 tsp. vegetable oil
1 16oz can of beer
To make the Beer Can Chicken
In a small bowl combine the rub ingredients.
Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Lightly brush or spray all over with the vegetable oil and season, inside and out, with the rub.
Open the beer can and pour off half of the beer. Set the half-full can on a flat surface and slide the chicken over the top so the can fits inside the cavity.
Transfer the bird to the grill, keeping the can upright. Carefully balance the bird on its two legs and the can. Grill over indirect medium heat (350°F to 450°F) until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 1-1/4 to 1-1/2 hours. Keep the lid closed as often as possible during grilling.
Wearing barbecue mitts, carefully remove the chicken and the can from the grill, being careful not to spill the beer—it will be hot.
Allow the chicken to rest for about quarter of an hour before raising it from the can.
Discard the beer. Cut the chicken into serving pieces, and serve warm.
Steven Raichlen wrote the book on beer can chicken - literally. This ingenious device makes the process easier and virtually fail proof. Square construction gives you greater stability. The bird won't tip and beer won't spill.
All stainless steel, so it will not react with food. Metal holder adapts to both beer cans and the included unique stainless steel canister, which you can fill with wine, fruit juice, or other flavorful liquid.
[Read more ..]
While I personally don't oven bake my ribs, but last weekend our friends invited us around for dinner and they cooked us up flavorsome racks that were mouthwatering. Try them if you can't fire up your grill, they were great.
Apple Smoked Barbecue Rib Ingredients
2 slabs baby back ribs, or spareribs
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon pepper
1 cup Apple Wood Chips
barbecue sauce (recipe below or use your favorite)
Preheat the oven to 400F. Rub the cinnamon, cloves and pepper into both sides of ribs. Place ribs on wire rack on baking pan.
Bake for 3 hours until tender. Soak wood chips in water for 30 minutes. Prepare grill.
Place apple wood chips directly in the center of hot barbecue coals. Baste ribs and place on grill above wood chips. Cover, grill and cook for 10 minutes.
Turn the ribs, baste again and cook for another 10 minutes or until ribs are browned but still moist.
Barbecue Sauce:
2−15 oz. cans tomato sauce
1/2 cup molasses
10 cloves garlic
2 tablespoons ground cumin
2 tablespoons dry mustard
fresh ground pepper
1/2 teaspoon cinnamon
1/4 teaspoon hot pepper flakes
1/2 cup red wine vinegar
Combine all ingredients except vinegar in saucepan. Simmer, covered, on low heat for 1 hour, stirring occasionally. Add vinegar to taste and simmer for another 15 minutes. Chill at least 24 hours, or until ready to use.
I can't wait to try it myself when the charcoal refuses to light in the bad weather!
This is one of the best whole chicken BBQ recipes that we have tasted this year. It is fairly easy to put together, and most of all, it is enjoyable to cook. It has to be said that the smoky and woody chicken flavor is very, very satisfying.
As always, when cooking a whole chicken, be sure to increase your cooking times.
If you do use BBQ sauce with your whole smoked chicken, allow it to char a little in small areas because you don't want any thin sauce ruining your whole barbecue chicken.
Preparation time with marination is two to four hours, overnight is preferable if you have the time available, and this recipe serves 4 people comfortably.
INGREDIENTS
1 Whole Chicken
1 Bottle of italian dressing
Salt, pepper and garlic powder
Dried red pepper flakes
2 Tbls. Lemon Juice
Your favorite BBQ sauce
Oak or Hickory wood chips for smoking
To make the Grizzly Smoked Whole BBQ Chicken
In a large mixing bowl, pour the Italian dressing in along with the lime juice. Add 3 teaspoons of pepper, 2 teaspoons of salt, and about 2 tablespoons of garlic powder.
Add in 1 tablespoon of the red pepper flakes. If you have a large freezer bag to marinate the chicken in then use that; otherwise, you'll just have to use the mixing bowl.
Skin the chicken if you prefer and put it in the marinade mixture. Seal tightly and put in refrigerator for several hours or overnight.
Brush the grate with oil so that the chicken does not stick first before lighting up your smoker or grill.
When you are ready to cook the chicken, start your barbecue charcoal grill with the charcoal just as normal. While you are waiting for the coals to turn gray, go ahead and soak the wood chips in water.
When the charcoals are hot , spread them out on the bottom of your grill as normal.
Place several new briquettes of charcoal on top and also a couple of handfuls of wood chips, making sure to remove as much excess water as possible before placing them into the fire so that you do not bring cooking to an abrupt halt!
Place the BBQ griddle directly over the fire but not too close to the coals.
Immediately place the bird on the griddle and then choke all air off of the fire to prevent any flare ups.
Once the fire has died down a bit, open a small hole for air to enter, just enough to keep the fire on the go without burning at too high a temperature. Remember that chicken has a tendency to burn easily, especially if the skin is still on, so be careful here. It is better to take your time and cook the chicken slowly so that there is no chance of over doing the meat.
Barbecued chicken takes longer to cook than a lot of meats so be patient. Also, place the thicker pieces over the hottest part of the fire, and the wings to the outside if you have chosen to cut them off and cook them seperately.
Add more wood chips and charcoal as necessary during cooking, and turn the meat several times. Wait until chicken no longer sticks to grill grates before turning the first time.
When the chicken is nearly done (juices will run clear on piercing), add a generous amount of barbecue sauce on each side and sear it on both sides until it is not longer runny and it shows a few black spots. This final stage is worth taking an extra few minutes to do as the finished result will be that much better.
Serve your grizzly barbecue chicken recipe warm with additional BBQ sauce on the side if your prefer.
Barbecue Pork On Buns
Ingredients
2-pound boneless pork loin
1 onion, chopped
3/4 cup cola carbonated beverage
3/4 cup barbecue sauce
8 sandwich buns
Combine all ingredients except buns in a 4-quart slow-cooker; cook, covered, on high for 5-6 hours, until very tender. Drain and slice or shred pork; serve on buns with additional barbecue sauce, if desired.
Tip: Pork [...]
Tangerine frisée salad with grilled sweet potatoes BBQ recipe
This unique salad is a festival of contrasts in colours, flavours, and textures.
Ingreidents
US $108.88
