Brisket with BBQ Sauce
Ingredients
4 pounds lean beef brisket
2 tablespoons liquid smoke flavoring
1 tablespoon onion salt
1 tablespoon garlic salt
1 1/2 tablespoons brown sugar
1 cup ketchup
3 tablespoons butter
1/4 cup water
1/2 teaspoon celery salt
1 tablespoon liquid smoke flavoring
2 tablespoons Worcestershire sauce
1 1/2 teaspoons mustard powder
salt and pepper to taste
Directions
1.Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.
2.Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan.
3.In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.
4.Pour sauce over meat slices in pan. Cover and bake for 1 more hour.
Showing posts with label bbq. Show all posts
Showing posts with label bbq. Show all posts
Sunday, May 24, 2009
Barbequed Marinated Flank Steak
Barbequed Marinated Flank Steak
Ingredients
1/4 cup soy sauce
3 tablespoons honey
2 tablespoons distilled white vinegar
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 cup vegetable oil
1 1/2 pounds flank steak
Directions
1.In a blender, combine the soy sauce, honey, vinegar, ginger, garlic powder, and vegetable oil.
2.Lay steak in a shallow glass or ceramic dish. Pierce both sides of the steak with a sharp fork. Pour marinade over steak, then turn and coat the other side. Cover, and refrigerate 8 hours, or overnight.
3.Preheat grill for high heat.
4.Place grate on highest level, and brush lightly with oil. Place steaks on the grill, and discard marinade. Grill steak for 10 minutes, turning once, or to desired doneness.
Ingredients
1/4 cup soy sauce
3 tablespoons honey
2 tablespoons distilled white vinegar
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 cup vegetable oil
1 1/2 pounds flank steak
Directions
1.In a blender, combine the soy sauce, honey, vinegar, ginger, garlic powder, and vegetable oil.
2.Lay steak in a shallow glass or ceramic dish. Pierce both sides of the steak with a sharp fork. Pour marinade over steak, then turn and coat the other side. Cover, and refrigerate 8 hours, or overnight.
3.Preheat grill for high heat.
4.Place grate on highest level, and brush lightly with oil. Place steaks on the grill, and discard marinade. Grill steak for 10 minutes, turning once, or to desired doneness.
Friday, May 22, 2009
BARBECUED BEEF RIBS
BARBECUED BEEF RIBS
8 lb. beef ribs from standing rib roast
1 c. chopped onion
1 tsp. instant minced garlic
1/4 c. oil
2 tsp. prepared mustard
1 c. tomato puree
2 c. sugar
2 tbsp. soy sauce
1 c. white vinegar
2 bay leaves
1 tsp. hot pepper sauce
1 tsp. barbecue spice (optional)
2 tsp. salt
Arrange beef ribs on rack in baking pan. Saute onion and garlic in oil until golden. Add mustard, tomato puree, sugar, soy sauce, vinegar, bay leaves, hot pepper sauce, barbecue spice and salt and simmer about 15 minutes. Strain.
Brush barbecue sauce generously over beef ribs, covering them thoroughly. Bake at 375 to 400 degrees for 45 minutes, basting frequently with sauce until beef ribs are tender and well done. Store any remaining sauce, covered, in refrigerator.
8 lb. beef ribs from standing rib roast
1 c. chopped onion
1 tsp. instant minced garlic
1/4 c. oil
2 tsp. prepared mustard
1 c. tomato puree
2 c. sugar
2 tbsp. soy sauce
1 c. white vinegar
2 bay leaves
1 tsp. hot pepper sauce
1 tsp. barbecue spice (optional)
2 tsp. salt
Arrange beef ribs on rack in baking pan. Saute onion and garlic in oil until golden. Add mustard, tomato puree, sugar, soy sauce, vinegar, bay leaves, hot pepper sauce, barbecue spice and salt and simmer about 15 minutes. Strain.
Brush barbecue sauce generously over beef ribs, covering them thoroughly. Bake at 375 to 400 degrees for 45 minutes, basting frequently with sauce until beef ribs are tender and well done. Store any remaining sauce, covered, in refrigerator.
BBQ Beef Short Ribs
BBQ Beef Short Ribs
Ingredients
1/2 onion, chopped
1 (13.5 oz.) jar barbecue sauce
4 1/2 pounds beef short ribs
Salt and pepper
1 teaspoon vegetable oil
Preparation
Place onion and barbecue sauce in a slow cooker. Season ribs with salt and pepper.
In a large skillet, heat oil over medium-high heat. Add ribs in batches and brown on all sides, 2 to 3 minutes total. Transfer ribs to slow cooker and stand on end. Pour 1/4 cup water into skillet and cook over low heat, scraping bottom of pan with a wooden spoon to incorporate browned bits. Pour this liquid into slow cooker. Cover and cook on low heat for 8 hours.
Transfer ribs to a platter; skim fat from sauce. Pour sauce over ribs. Serve ribs with coleslaw and corn on the cob or other seasonal vegetable.
Ingredients
1/2 onion, chopped
1 (13.5 oz.) jar barbecue sauce
4 1/2 pounds beef short ribs
Salt and pepper
1 teaspoon vegetable oil
Preparation
Place onion and barbecue sauce in a slow cooker. Season ribs with salt and pepper.
In a large skillet, heat oil over medium-high heat. Add ribs in batches and brown on all sides, 2 to 3 minutes total. Transfer ribs to slow cooker and stand on end. Pour 1/4 cup water into skillet and cook over low heat, scraping bottom of pan with a wooden spoon to incorporate browned bits. Pour this liquid into slow cooker. Cover and cook on low heat for 8 hours.
Transfer ribs to a platter; skim fat from sauce. Pour sauce over ribs. Serve ribs with coleslaw and corn on the cob or other seasonal vegetable.
Wednesday, May 20, 2009
Alaskan BBQ Salmon
Alaskan BBQ Salmon
Ingredients:
1 cup brown sugar
1/2 cup honey
1 dash liquid smoke flavoring
1/2 cup apple cider vinegar
1 (4 pound) whole salmon fillet
Directions
1.Preheat grill for high heat.
2.In a small bowl, mix together brown sugar, honey, liquid smoke, and vinegar.
3.Brush one side of the salmon with the basting sauce. Place the salmon on the grill, basted side down. After about 7 minutes, generously baste the top, and turn over. Cook for about 8 more minutes, then brush on more basting sauce, turn, and cook for 2 minutes. Take care not to overcook the salmon as it will loose its juices and flavor if cooked too long.
Ingredients:
1 cup brown sugar
1/2 cup honey
1 dash liquid smoke flavoring
1/2 cup apple cider vinegar
1 (4 pound) whole salmon fillet
Directions
1.Preheat grill for high heat.
2.In a small bowl, mix together brown sugar, honey, liquid smoke, and vinegar.
3.Brush one side of the salmon with the basting sauce. Place the salmon on the grill, basted side down. After about 7 minutes, generously baste the top, and turn over. Cook for about 8 more minutes, then brush on more basting sauce, turn, and cook for 2 minutes. Take care not to overcook the salmon as it will loose its juices and flavor if cooked too long.
Beef Ribs N Coke Recipe
Beef Ribs N Coke Recipe
Ingredients:
3 to 5 lb. Beef Ribs
3 to 5 liters Coke
3 to 5 Tbs. Sweet Chili Sauce
2 or 3 medium Onions, finely chopped and divided
1 to 3 Tbs. Olive Oil
3 to 5 Tbs. Brown Sugar
3 to 5 Tbs. Vinegar
2 to 4 Tbs. Worcestershire Sauce
About 1/4 cup Tomato Sauce or Ketchup
About 1 cup BBQ Sauce
About 1/2 liter Coke
Simmer the beef ribs in the Coke, chili sauce, and 1 or 2 of the chopped onions in a large pot over medium heat for about a half hour.
Meanwhile, prepare the marinade by warming the olive oil in a large saucepan over medium-high heat. Nearly (but don't quite!) burn a single finely chopped onion in the hot oil, add the brown sugar and vinegar, and caramelize the marinade base, stirring constantly. Add the Worcestershire sauce, tomato sauce or ketchup, BBQ sauce, and about 1/2 liter of Coke. Heat the marinade until it's near the boil.
Refrigerate to marinate the parboiled beef ribs for about 2 hours prior to grilling.
Grill slowly over a low flame or coals for about an hour until done, turning and basting with leftover marinade that has been re-heated to boiling. The grilling time of 2 or 3 hours is greatly reduced because the beef ribs were partially cooked during the parboiling and marinating process.
Great with grilled corn on the cob and potatoes!
Ingredients:
3 to 5 lb. Beef Ribs
3 to 5 liters Coke
3 to 5 Tbs. Sweet Chili Sauce
2 or 3 medium Onions, finely chopped and divided
1 to 3 Tbs. Olive Oil
3 to 5 Tbs. Brown Sugar
3 to 5 Tbs. Vinegar
2 to 4 Tbs. Worcestershire Sauce
About 1/4 cup Tomato Sauce or Ketchup
About 1 cup BBQ Sauce
About 1/2 liter Coke
Simmer the beef ribs in the Coke, chili sauce, and 1 or 2 of the chopped onions in a large pot over medium heat for about a half hour.
Meanwhile, prepare the marinade by warming the olive oil in a large saucepan over medium-high heat. Nearly (but don't quite!) burn a single finely chopped onion in the hot oil, add the brown sugar and vinegar, and caramelize the marinade base, stirring constantly. Add the Worcestershire sauce, tomato sauce or ketchup, BBQ sauce, and about 1/2 liter of Coke. Heat the marinade until it's near the boil.
Refrigerate to marinate the parboiled beef ribs for about 2 hours prior to grilling.
Grill slowly over a low flame or coals for about an hour until done, turning and basting with leftover marinade that has been re-heated to boiling. The grilling time of 2 or 3 hours is greatly reduced because the beef ribs were partially cooked during the parboiling and marinating process.
Great with grilled corn on the cob and potatoes!
Zesty Lemon Spareribs Recipe
Zesty Lemon Spareribs Recipe
6 lbs Pork spareribs, cut into serving pieces
1 can (16oz) Frozen Lemonade concentrate, thawed
3/4 cup Best BBQ Sauce(recipe to follow), or store brand
Place pork in a 4-quart Dutch oven. Add enough water to cover the pork. Heat to boiling and then reduce to low. Cover and cook for 1hr 30mins, or until tender.
Remove pork from dutch oven into a rectangular baking dish (9x13") or a resealable freezer baggie. Mix lemonade and bbq sauce. Pour over pork, turning the meat to coat with the marinade. Cover the dish or seal the bag and refrigerate for at least 4 hours, turning the pork often. DO NOT leave in marinade any longer than 24 hours.
Heat coals or gas grill for direct heat. Remove pork from marinade reserving the marinade. Grill pork, meaty sides up, uncovered 4" from medium heat about 30mins. Turn and brush frequently with marinade until glazed and heated through. Discard any remaining marinade.
Best BBQ Sauce
Makes 2 cups
1 cup Ketchup
1/2 cup Chili sauce
1/2 cup packed Brown sugar
2 tbsp Cider Vinegar
1 tbsp Lemon juice
1 tbsp Liquid Smoke
Heat all ingredients to a boiling in a 2-qt saucepan, reduce heat.
Simmer uncovered for 10mins, stirring occasionally.
6 lbs Pork spareribs, cut into serving pieces
1 can (16oz) Frozen Lemonade concentrate, thawed
3/4 cup Best BBQ Sauce(recipe to follow), or store brand
Place pork in a 4-quart Dutch oven. Add enough water to cover the pork. Heat to boiling and then reduce to low. Cover and cook for 1hr 30mins, or until tender.
Remove pork from dutch oven into a rectangular baking dish (9x13") or a resealable freezer baggie. Mix lemonade and bbq sauce. Pour over pork, turning the meat to coat with the marinade. Cover the dish or seal the bag and refrigerate for at least 4 hours, turning the pork often. DO NOT leave in marinade any longer than 24 hours.
Heat coals or gas grill for direct heat. Remove pork from marinade reserving the marinade. Grill pork, meaty sides up, uncovered 4" from medium heat about 30mins. Turn and brush frequently with marinade until glazed and heated through. Discard any remaining marinade.
Best BBQ Sauce
Makes 2 cups
1 cup Ketchup
1/2 cup Chili sauce
1/2 cup packed Brown sugar
2 tbsp Cider Vinegar
1 tbsp Lemon juice
1 tbsp Liquid Smoke
Heat all ingredients to a boiling in a 2-qt saucepan, reduce heat.
Simmer uncovered for 10mins, stirring occasionally.
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