This dish is so delicious, and so very, very messy!

For the BBQ Sauce:

3 sticks butter, melted
4 cloves garlic, minced or grated-or more to taste
several shakes of hot sauce or Tony’s Seasoning (Cajun seasoning)
1 teaspoon paprika
1 teaspoon oregano
salt and pepper to taste
Nature’s Seasoning (or use onion powder and garlic powder and parsley)
1 sliced lemon
1 tablespoons freshly squeezed lemon juice (½ lemon)
1 tablespoon chili sauce
1 cup white wine

Mix the above ingredients together.

Preparation

Devein 2 pounds large shrimp, but leave them in the shell. Sprinkle with Nature’s Seasoning. Marinate in sauce for at least one hour. Cook in a cast iron pot over a charcoal fire or bake @ 300 degrees in an oven, turning the shrimp and basting frequently.

Do not overcook the shrimp. Remember a shrimp is fully cooked even before it curls, so take care.

Serve the Louisiana BBQ shrimp with fresh french bread for dipping in the BBQ sauce...and plenty of paper towels!

Louisiana Barbecue Shrimp Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

2 cups chili sauce
1/3 cup ketchup
1/3 cup cider vinegar
1/3 cup dark brown sugar
3 tablespoons soy sauce
3 tablespoons dry sherry
1 1/2 teaspoons ground ginger
3/4 to 1 teaspoon crushed hot red pepper, or to taste
2 crushed garlic cloves

Preparation

In a medium non aluminum saucepan, combine all ingredients. Simmer over medium-low heat, stirring occasionally, until the sauce just coats a spoon, about 20 minutes.

If the sauce thickens too much, thin with a little water. Use immediately or cover and refrigerate for up to 1 week.

Makes 3 cups.

Memphis Barbecue Rib BBQ Sauce is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

2 cloves garlic, minced
1 tablespoon coarse-grain mustard
1 teaspoon grated lemon zest
2 tablespoons lemon juice
2 tablespoons honey
2 teaspoons curry powder
1 teaspoon Asian chile paste
1 teaspoon ground turmeric

Preparation

In a glass bowl, stir together the garlic, mustard, lemon zest, lemon juice, honey, curry powder, chile paste and turmeric.

Rub into any cut of lamb, and marinate for at least 3 hours before cooking as desired.

Hot Chilli and Honey BBQ Marinade for Lamb is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

2 (3 1/2-pound) chickens, halved, backbones removed, excess fat trimmed
8 tablespoons olive oil (preferably extra-virgin)
2 tablespoons coarsely ground black pepper
Coarse salt
Lemon wedges

Preparation

1. Rub each chicken half all over with 2 tablespoons oil, then 1 1/2 teaspoons pepper. Sprinkle generously with salt. Let stand at room temperature 1 hour.

2. Preheat broiler. Arrange chicken, skin side down, on broiler pan. Watching closely to avoid burning, broil chicken 5 to 6 inches from heat source until golden brown, about 12 minutes. Remove broiler pan from oven. Using tongs, transfer chicken to plate. Pour off any pan drippings. Return chicken, skin side up, to broiler pan. Broil until skin is crisp and golden brown, about 5 minutes. Turn chicken over, skin side down again, and broil until cooked through, about 8 minutes longer. Transfer chicken to platter; let stand 5 minutes.

3. Serve with lemon wedges to squeeze over chicken.

Tuscan Peppered BBQ Chicken is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

1/3 cup lemon juice
2 tablespoons vegetable oil
2 teaspoons Worcestershire sauce
1 teaspoon paprika
1 garlic clove, minced
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce
3/4 pound beef sirloin steak, cut into 1 inch cubes
8 large fresh whole mushrooms
1 medium onion, cut into chunks
1 medium green pepper, cut into chunks

Directions

In a bowl, combine the first nine ingredients; mix well. Put 1/4 cup marinade into a large resealable plastic bag; cover and refrigerate remaining marinade. Add beef to the bag. Seal and turn to coat; refrigerate for at least 2 hours or overnight, turning occasionally.

Drain and discard marinade. On metal or soaked wooden skewers, alternately thread beef and vegetables. Grill, uncovered, over medium heat or broil 4 in. from heat for 6-8 minutes on each side or until beef reaches desired doneness, basting frequently with reserved marinade and turning once.

Sunshine Coast Barbecue Beef Kabobs is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

1 (4 pound) whole chicken
3 tablespoons butter
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
1 tablespoon fresh chives, finely chopped

Directions

Preheat an outdoor grill for low heat.

Rinse chicken inside and out. Pat dry. Loosen skin around the breast area.

Place three tablespoons of butter in various places under the skin.

Mix herbs together and place half under the skin and the other half inside the chicken.

Cook chicken with smoke for 4 hours or until juices run clear when poked with a fork.

Herby Smoked Barbecue Chicken is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

1 cup soy sauce
6 tablespoons dark brown sugar, firmly packed
1 cup water
2/3 cup dry sherry
2 teaspoons pure ground hot red chile or to taste
2 teaspoons Chinese five spice powder
3 teaspoons minced fresh ginger
2 teaspoons minced fresh garlic
4 to 6 pounds beef short ribs

Preparation

To prepare sauce: in a small saucepan combine all the ingredients. Cook over medium heat to dissolve the sugar, but do not boil. Remove the marinade from the heat and let it cool. Set it aside until you are ready to marinate the ribs.

2. To barbecue the ribs: two hours before your barbecue, spread the ribs out in a roasting pan, large enough to hold them in a single layer. You may need to divide the meat between two pans. Pour the sauce over the ribs, making sure all the meat is well covered. Turn and rub the ribs with the sauce several times during the marinating period. Refrigerate until ready to cook.

When the fire is ready, position the rack 3-inches above the heat source.

Remove the ribs from the marinade and reserve the marinade in a bowl or pitcher, including any excess scraped off the ribs. Bring the marinade in a saucepan to a boil and cook, boiling for 5 minutes. Set aside.

Place the ribs on the grill and sear for 10 minutes on each side.

Spoon on the reserved marinade at little at a time after each turn. Cook for 5 minutes, then turn and baste the second side.

Continue turning and basting every 5 minutes until the ribs are done, 30 to 40 minutes. The meat should be slightly pink on the inside and crusty brown on the outside.

Makes 2 2/3 cups sauce, serving 4 to 6 people.

Five Spice Hot Chilli Barbecue Beef Ribs is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

2 tablespoons fresh lemon juice
1 onion, peeled and sliced
1/4 cup distilled white vinegar
1/2 cup water
2 tablespoons brown sugar
1 tablespoon prepared mustard
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
1/4 cup vegetable oil
1/2 cup ketchup
2 tablespoons Worcestershire sauce
1 1/2 teaspoons liquid smoke flavoring

Preparation

In a medium saucepan, mix lemon juice, onion, distilled white vinegar, water, brown sugar, prepared mustard, ground black pepper, salt, cayenne pepper and vegetable oil. Bring to a boil, then simmer uncovered 20 minutes.

Stir ketchup, Worcestershire sauce and liquid smoke flavoring into the mixture. Return to boil, then remove from heat. Refrigerate until ready for use.

Jack’s Legendary BBQ Sauce is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

1 (28 ounce) bottle ketchup
1 (12 ounce) bottle chile sauce
1/3 cup prepared mustard
1 tablespoon ground dry mustard
1 1/2 cups packed brown sugar
2 tablespoons coarsely ground black pepper
1 1/2 cups white wine vinegar
1 dash hot pepper sauce
1/4 cup Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 (12 fluid ounce) can or bottle beer
1 cup lemon juice
3 cloves garlic, peeled and crushed

Preparation

In a large bowl, mix ketchup, chile sauce, prepared mustard, ground dry mustard, brown sugar, black pepper, white wine vinegar, hot pepper sauce, Worcestershire sauce, soy sauce, vegetable oil, beer and lemon juice. Cover and refrigerate until use.

Approximately 1 hour before use, mix in the garlic. Apply generously to desired meats during the final minutes of cooking.

Elwins Authentic Smokehouse BBQ Sauce is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

4 to 5 pounds beef chuck short ribs
2 (12-ounce) cans beer
1 bottle of your favorite barbecue sauce

Preparation

1. Trim any excess fat from ribs and place in a Dutch oven or large cooking pot. Add the beer to cover ribs. Bring to a boil over high heat; reduce heat to low and simmer, covered, for 1 1/2 hours or until fork-tender.

2. Prepare outdoor grill with medium coals, or heat gas grill to medium.

3. Place ribs on grill; brush with barbecue sauce.

4. Grill, covered, turning often and brushing with barbecue sauce, for about 15 minutes or until crisped

5. Heat any remaining barbecue sauce and serve with ribs.

Makes 6 servings.

BBQ and Beer BBQ Beef Short Ribs Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

1 chicken (3 lb size)
1 tablespoon fresh thyme -- chopped
1 orange
1/4 teaspoon black peppercorns -- coarsely cracked
1/3 cup white wine vinegar
1/4 cup vegetable oil

Directions

With kitchen scissors or chef's knife, cut along each side of chicken's backbone; remove backbone and trim visible fat.

Tuck wing tips behind back; flatten to 1 layer. Place in shallow casserole.

Grate orange rind and squeeze out juice; mix with vinegar, oil, thyme and pepper. Ptheir over chicken; cover and marinate in refrigerator, turning often, for at least 4 hours or up to 24 hours.

Reserving marinade, place chicken, skin side down, on greased grill over medium-low indirect heat. Add soaked wood chips. Cover and cook for 1 hour, turning and basting with marinade halfway through.

Transfer to direct heat; cook for 10 minutes per side or until meat thermometer inserted in thigh registers 185 F (85 C).

Remove to platter and tent with foil; let stand for 10 minutes before cutting into quarters.

Golden Sun Barbecue Chicken Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

1 lime, juiced
1 (12 fluid ounce) can light colored beer
1 teaspoon honey
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
Salt and pepper
4 skinless, boneless chicken breast halves

Directions

In a bowl, mix the lime juice, beer, honey, garlic, cilantro, and salt and pepper until the honey dissolves. Ptheir the mixture over the chicken, cover and marinate for 30 minutes.

Preheat an outdoor grill for medium heat and lightly oil grate.

Remove chicken from marinade and shake off excess; discard remaining marinade. Grill chicken until tender and juices run clear, about 7 minutes per side.

Beer and Lime Cilantro BBQ Chicken Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

4 pounds pork spareribs
1/2 cup white distilled vinegar
1/3 cup tomato ketchup
1 teaspoon salt
2 teaspoons ground ginger
2 tablespoons soy sauce
1/2 cup peach jam
1/2 cup firmly packed brown sugar
2 garlic cloves, crushed

Directions

Cut pork spareribs into portions of 2 or 3 and boil in water for 20 minutes. Remove the ribs and pat dry. Place the ribs in large baking dish and bake at 425°F (220°C) for 15 minutes.

Combine vinegar, ketchup, salt, ginger, soy sauce, peach jam, brown sugar, and crushed garlic cloves in a bowl and mix well.

Remove the ribs from the oven and spoon 2/3 of the sauce on top. Place the ribs back in the oven and cook covered for 20 minutes. Remove from the oven and serve with the remaining sauce.

Makes 4 servings.

Luau Barbecue Pork Ribs Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

2 whole chickens
3-4 cloves garlic
A few cans of beer( 2 for the chickens, rest for you!)
A good chicken rub (I use Emerald's chicken Rub, Stubbs BBQ rub is also great)
paprika
lemon pepper seasoning

Directions

Wash and pat dry the Chickens.

Rub chickens generously inside and out with the rub, gently separate the skin and get rub in there as well and sprinkle with lemon pepper and alittle paprika.

Drink 1/2 of each beer, you only want the beers 1/2 full (and I cut open the top alittle with some pliers) smash a couple of cloves of Garlic and drop into the beer cans.

Place Chickens onto beer cans.

Put on Smoker and cook at approx. 225-250 degrees for about 3 hours.

In the water pan place the water along with a dash of soy sauce, a touch af balsamic vinegar and a little liquid smoke. If you prefer, use hickory wood chips, the taste is just great.

Hickory Smoked Beer Can Chicken Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

3/4 cup soy sauce
3/4 cup water
3 tablespoons white vinegar
1/4 cup dark brown sugar
2 tablespoons white sugar
1 tablespoon black pepper
2 tablespoons sesame oil
1/4 cup minced garlic
1/2 large onion, minced
3 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)

Directions

Pour soy sauce, water, and vinegar into a large, non-metallic bowl. Whisk in brown sugar, white sugar, pepper, sesame oil, garlic, and onion until the sugars have dissolved. Submerge the ribs in this marinade, and cover with plastic wrap. Refrigerate 7 to 12 hours; the longer, the better.

Preheat an outdoor grill for medium-high heat.

Remove ribs from the marinade, shake off excess, and discard the marinade. Cook on preheated grill until the meat is no longer pink, 5 to 7 minutes per side.

Barbecued Korean Gal-Bi Short Ribs Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

4 x 225g/8oz Monkfish Fillets
Juice of 1 Lime
1 Teasp Fennel Seeds
Salt and Black Pepper
1 large onion
2 Capsicum (sweet pepper)
Olive Oil

Directions

Cut each monkfish fillet into 5 or 6 pieces and place in a bowl with the lemon juice, fennel seeds, salt and pepper. Toss to mix thoroughly and set aside.

Peel the onion and cut into quarters.  Separate the layers.

Deseed the peppers and cut into 12 pieces.

Thread the monkfish onto 4 long skewers, alternating with the red pepper and onion pieces.

Brush with a little oil and cook over hot barbecue coals for 8-10 minutes, turning occasionally. Serve immediately.

BBQ Monkfish Kebabs With Fennel Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

3 slabs pork back ribs
1/2 cup granulated sugar
1/4 cup paprika
3 tablespoons seasoned salt
2 tablespoons chili powder
2 tablespoons ground black pepper
1 tablespoon celery salt
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons ground sage
1 teaspoon dry mustard
1 cup of your favorite barbecue sauce
1/2 cup honey

Directions

In pint-jar with tight-fitting lid, combine sugar, paprika, seasoned salt, chili powder, black pepper, celery salt, onion powder, garlic powder, ground sage and dry mustard. Place lid on jar and shake jar to combine thoroughly. Set spice rub aside. Makes about 1 1/2 cups.

In small saucepan over low heat, stir together barbecue sauce and honey. Heat through, stirring occasionally, about 5 minutes. Set barbecue glaze aside, keep warm or at room temperature before using. (If storing for more than 2 hours, cover and refrigerate. Reheat gently before using).

Pat ribs dry with paper towels and season generously with spice rub, using about 4-6 tablespoons for each slab of ribs. Grill over indirect heat in a covered grill or smoker for 1 1/2 to 2 hours. Turn ribs once during cooking, about halfway through. Ribs are done when the meat is very tender (insert a paring knife between ribs to determine); they will pull apart fairly easily. About 20 minutes before ribs are done, baste heavily with barbecue glaze. If you like your ribs extra sticky, baste again 10 minutes before removing from the grill.

Serves 5.

Kansas City Pork Back BBQ Ribs Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

4 pounds pork back ribs
2 tablespoons paprika
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons cayenne pepper
1 1/2 teaspoons white pepper
1/2 teaspoon black pepper
1 teaspoon dried thyme leaves
1 teaspoon oregano leaves

Preparation

Cut ribs into serving-size pieces.

Combine seasonings together well and rub on all surfaces of ribs.

Place ribs on covered grill over indirect heat and cook, turning every 15 minutes, for 1 1/2 hours.

Serves 4.

Cajun BBQ Pork Baby Back Ribs Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

3 pounds chicken wings, separated at joints, tips discarded
1 cup distilled white vinegar
1/2 cup water
2 bay leaves
1 teaspoon whole or cracked black peppercorns
1 medium onion, chopped
2 jalapeno peppers
1/2 cup soy sauce, or to taste
1 whole head garlic, minced

Directions

Bring a large pot of water to a boil. Add the wings, and boil for 5 to 8 minutes. Drain in a colander and run under warm water. Return to the dry pot, and add the vinegar, water, bay leaves, peppercorns, onion and jalapenos. Simmer over low heat for 20 minutes.

Season the chicken with soy sauce, and simmer for another 10 to 15 minutes, or until the sauce has reduced by 1/2. Remove the wings to a colander, and set aside. Add a few garlic cloves to the liquid in the pan, and simmer until the sauce has a syrupy consistency, and the jalapenos have burst open releasing all of their seeds into the reduction.

Add the chicken wings and the remaining garlic. Cook and stir until the garlic is tender and the wings have browned, about 10 minutes. Return wings to the sauce to coat before serving.

Hot Adobo Barbecue Chicken Wings Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Ingredients

12 chicken wings
4 tablespoons soy sauce
2 tablespoons dark soy sauce
1 tablespoon sesame oil
2 tablespoons oyster sauce
1/2 tablespoon garlic powder
1/2 teaspoon onion powder
ground black pepper to taste
1 tablespoon dried basil

Directions

In a shallow glass bowl combine the soy sauce, dark soy sauce, sesame oil, oyster sauce, garlic powder, onion powder, ground black pepper and dried basil. Mix together. Add chicken wings, cover and refrigerate overnight. Stir together again the next day.

Lightly oil grill and preheat to high heat.

Remove wings from marinade and discard remaining marinade. Grill chicken wings over preheated grill for 8 to 12 minutes each side, or until cooked through and juices run clear.

Malaysian BBQ Chicken Wings Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!