I need Bar-b-Que recipes. ASAP!!?

Question

Throwing a parites! Recipes please!

Answer 1

BBQ Chicken

Brine:
2 quarts water
2 tablespoons kosher salt
1/4 cup brown sugar
2 garlic cloves, smashed with the side of a large knife
4 sprigs fresh thyme
6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each
The Ultimate Barbecue Sauce:
1 slice bacon
1 bunch fresh thyme
Extra-virgin olive oil
1/2 onion, chopped
2 garlic cloves, chopped
2 cups ketchup
1/4 cup brown sugar
1/4 cup molasses
2 tablespoons red or white wine vinegar
1 tablespoon dry mustard
1 teaspoon ground cumin
1 teaspoon paprika or smoked paprika if available
Freshly ground black pepper
Preheat oven 375 degrees F
For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.
Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

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LONDON BROIL
Servings: 8 (5 1/2 oz. each)

4 lbs (2 large) flank steaks
FOR THE MARINADE (makes about 5 1/2 cups):
16 oz (2 cups) salad oil
8 oz (1 cup) soy sauce
8 oz (1 cup) Worcestershire sauce
1 cup brown sugar
1/2 cup sesame seeds
1 tsp garlic powder
1 tsp. ground ginger
1/4 tsp dry mustard

MARINADE INSTRUCTIONS:
Combine all ingredients for marinade; blend together well. Place flank steak into marinade. Use small enough container to allow flank steak to be completely covered by marinade. Marinade 24 hours minimum and not more than 4 days or flavor of the meat will be overpowered by marinade

COOKING INSTRUCTIONS:
Preheat grill to 360 degrees F for 1/2 hour.

Drain marinade from meat. Reserve marinade up to two weeks if needed.

Grill flank steak to medium rare. This will take approximately 10 minutes cooking time total. Hold cooked flank steak in warmer if necessary.

Transfer the steak to a cutting board and let rest for 5 minutes.

Slice cooked flank steak at 30 degree angle 1/8-inch thick slices: This is essential to keep flank steak tender.

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LONDON BROIL
(Special Events Entrée)
Servings: 100 (5 1/2 oz. each)

41 lbs Flank Steak

FOR THE MARINADE:
(makes 2 gallons plus 2 cups)
1 gallon salad oil
1/2 gallon soy sauce
1/2 gallon Worcestershire sauce
2 lbs. brown sugar
1/2 lb sesame seeds
3 tbsp garlic powder
3 tbsp. ground ginger
2 tbsp. dry mustard

MARINADE INSTRUCTIONS:
Combine all ingredients for marinade; blend together well. Place flank steak into marinade. Use small enough container to allow flank steak to be completely covered by marinade. Marinade 24 hours minimum and not more than 4 days or flavor of the meat will be overpowered by marinade

COOKING INSTRUCTIONS:
Preheat grill to 360 degrees F for 1/2 hour.

Drain marinade from meat. Reserve marinade up to two weeks if needed.

Grill flank steak to medium rare. This will take approximately 10 minutes cooking time total. Hold cooked flank steak in warmer if necessary.

Slice cooked flank steak at 30 degree angle 1/8-inch thick slices: This is essential to keep flank steak tender.



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The Secret to Cooking Great Ribs
Select a lean rib, cut off the visible fat. We like our ribs lean , tender and beautiful. Cook 'em low and slow. Two pounds or less'll take 4 and a half hours at 225 degrees. In the smoker is best.

Lay ribs out til they're unfrozen. Put your Magic Dust on it, let 'em sit for half an hour, an hour, two hours. Overnight really is best.

Just lay 'em on your grill real nice. Put the ribs (or other meat) on the side that doesn't have the fire under it, we call the "hot and not." Place the ribs on a rack over a pan of water ( about 1" of water). Fire up the other side of your grill. Set your temperature to 200/225 degrees. It 's important to know where 225 degrees is on your grill or pit. A small oven thermometer will do just fine.

Put your wood chips on your fire side. Take a piece of heavy duty aluminum foil, be sure to soak your chips (we like hickory), wrap them up real good and poke some holes in the top of your foil and then put them on your fire or coals. Now you're smokin'! Close your lid and leave them be. Don't be peaking. Just let them smoke. When ribs are tender and pulled back from the bone a touch, then and only then, is when we sauce 'em. Move ribs or meat to the hot side. Sauce 'em real good, bone side down first. Be careful not to burn 'em. When your ribs or meat get bubbly, not burnt, flip 'em. Sauce the other side 'til it bubble. This should take 3-5 minutes total. Remove from grill and enjoy!

When you are all done and cooled down, take your tongs and discard your foil package of chips in a metal container.

How should I put the sauce on the ribs?
The choices are dipping, mopping and brushing. Every chef uses a different way of slathering on their sauce. We like mopping, but feel free to experiment and use the method you like best. And, remember, you can always put some extra sauce on the side.

Source(s):
http://www.smackyourlipsbbq.com/recipes....

http://www.free-gourmet-recipes.com/barb...

http://fp.enter.net/~rburk/sauce-rub-mar...

Answer 2

i have seen this white bbq sauce in different grocery stores and on food network. it is a mayo based vingar sauce. quart mayonnaise 3/4 quart apple cider vinegar 1/2 cup corn syrup 1/4 tablespoon cayenne pepper Prepared horseradish Lemon juice Salt and freshly ground black pepper Place all ingredients in a very large blender or food processor. (It may be necessary to do this in 2 batches; just add 1/2 of each ingredient and then repeat.) Blend for 1 minute, or until thoroughly combined and mixture is smooth. Pour sauce into a large bowl. Use when grilling chicken; brush lightly over the chicken during the last few minutes of grilling. This sauce is also great for dipping; set some sauce aside for passing at the table.

Answer 3

If you don't have time to make your own, get two bottles of Kraft BBQ Sauce. I use one bottle of Thick and Spicy and one bottle of Hickory Smoke flavors. I mix the two together and add the juice from a lemon(not the pre-made lemon juice. Just a plain lemon out of produce.) and if you have it on hand, a half a can of beer. I use Miller Light and the alcohol cooks off. You may need to double the recipe if you're cooking for lots of people.

Try grilling chicken wings(or chicken legs) let them marinate overnight in italian dressing. You can season them with Old Bay or any other seasonings if you wish. McCormick's makes a wonderful Lemon Pepper w/ garlic seasoning.

Answer 4

Go To AllRecipes.Com They Have The Best Recipes For Any Type Of Food.

Answer 5

This is the simplest, most delicious Sweet 'n Sour BBQ Meatballs ever !

1 Jar Grape Jelly
1 bottle BBQ Sauce
1 package premade meatballs ( Frozen Section )

You can always double, triple, quadruple this recipe -

Defrost your meatballs - and brown them - leave them in that same cooking pot you used.

Next, Get your Jelly - , break it up in the jar,- pour it over your meatballs, medium heat, next, add your bottle of bbq sauce.
Stir

Cook on medium heat for about 1 hour - till the sauce gets nice 'n thick - believe me - this will probably sell out in your party before anything else does !

Put in an aluminum disposible pan - and cover with foil till you're ready to serve - !!!!
These are yummy room temp - so don't you worry about keeping them warm ok !
Can you say DELISH ????
ENJOY !!!!!
:o)

Answer 6

Wrap corn on the cob with a pat of butter and some rosemary in a double layer of aluminum foil and put it on the grill turning every 5 minutes for about 30 minutes.

Answer 7

a nice large fresh salmon filet, enough to feed 4 to 6 people

Rinse, cover with rock salt, let sit 5-10 minutes, rinse off salt
Cover salmon filet generously with a mixture made of equal parts dry mustard and brown sugar, pat down so it sits tight on the salmon
Cover grill with foil and poke a few holes inthe foil with a fork
Pre-heat BBQ to about 400
Place salmon, skin side down, sugar side up on foil
Cook with lid down for about 15 minutes or less depending on thickness of filet
When picking up salmon off grill, leave skin on foil, serve
Enjoy with a lovely spinach/mushroom/strawberry salad with poppy seed dressing. yum!

Fish should be flaky but not dry

Answer 8

One nice easy thing to add variety to BBQ is Haloumi cheese, which does not melt and takes 5 or so minutes to cook. It can be sliced and marinated or left plain, or cubed and used with kebabs. It is quite salty so it goes well with veg.

Answer 9

cook a pork loin done shred add Sweet baby Rays bbq sauce or your favorite diced onions, mustard , alittle granulated garlic, srushed thyme, whit pepper, combine all heat to 160 degrees place on burger bun and side of chips and a coke

Answer 10

briskit or ribs soak them in coke first makes then so tender cook a while in ovem then tranfer to grill lots of rub to emerill has rib rub
cook real slow and they will be tender wrap briskit in foil

Answer 11

I like Hunts original it is great