Showing posts with label BBQ recipes. Show all posts
Showing posts with label BBQ recipes. Show all posts

Tuesday, October 28, 2014

Ultimate Barbecued Chicken


Start out with flavorful one whole chicken split in half brine it to make them extra juicy and then take it over the top with this homemade smoky-sweet Ultimate Barbecue Sauce.


Ingredients

Brine

2 quarts water
2 cups kosher salt
1 cup brown sugar
4 garlic cloves; minced
4 sprigs fresh thyme; minced
1 whole chicken

Sauce
Directions

Brine


In a large pot combine chicken stock, sea salt, herbs, and sugar over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.

Pour brine over the top of the chicken, cover the pot or the seal bag, and refrigerate 2 - 24 hours.

Grilling

Preheat a grill pan or an outdo or gas or charcoal barbecue to a low 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. 

Wrap chicken in foil.

Cook the chicken for 45 minutes or until done.

Remove chicken from the foil brush a coat of the sauce over every inch of the chicken.

Cook for 10-15 then turn.

Basting the chicken for a second time half way through remaining cooking time.

Cook for 10-15 then turn.

Remove from the grill.

Place on a serving dish.

Pour the remainder of the sauce over the chicken.

Serve.



St. Louis Barbecue Sauce


The combination of sweet, tangy, and spicy flavors brings out the absolute best in whatever you are barbecuing, grilling, or smoking. 


Ingredients


2 cups ketchup
1/2 cup water
1/3 cup apple cider vinegar
1/2 cup brown sugar
2 tablespoons yellow mustard
1 tablespoon onion powder
1 tablespoon garlic powder
3/4 teaspoon cayenne

Directions


Combine all ingredients in a saucepan over a low heat. 

Stirring occasionally and simmer for 20 minutes. 


Sauce should be thin, but not watery. 


Allow to cool. 


Store in an airtight container and refrigerate. 


Sauce is better if allow to sit for a day.



Spicy Barbeque Sauce


Spicy Barbecue Sauce recipe is easy to make and can be used with any meat; particularly with ribs.



Ingredients

1 pint vinegar
2 cups Ketchup
8 Tablespoon prepared horseradish
1 Tablespoon cayenne pepper
1 Tablespoon mustard powder
1 Tablespoon brown sugar
2 teaspoons sea salt
½ teaspoon black pepper

Directions

In a small bowl mix all the ingredients together well.



Kansas City BBQ Sauce



This traditional Kansas City BBQ Sauce is a thick sweet sauce with a touch of heat to give it a little kick. Easy barbecue sauce recipe.


Ingredients

1 cup ketchup
1/4 cup water
1/4 cup vinegar
2/3 cup brown sugar
3 tablespoons olive oil
2 tablespoons paprika
1 tablespoon chili powder
2 cloves garlic, minced
1 teaspoon cayenne


Directions


Heat oil in a saucepan. 

Add garlic and sauté until brown. 

Add remaining ingredients and reduce heat. 

Simmer for 18 minutes until thickened.




Smoky Apricot Barbecue Sauce


Smoky Apricot Barbecue Sauce recipe is easy to make. You will produce a platter of delicious, fresh-from-the-grill ribs, pork, salmon, or chicken that will make mouths start to water. 



Ingredients


3/4 cup Apricot Preserves
1/4 cup prepared hickory barbecue sauce
1 teaspoon smoked paprika

Directions

Combine ingredients in a medium bowl.

Mix well.

Good when used on pork, salmon, or chicken. 


Carolina Style Barbecue Sauce


The combination of sweet and tangy flavors brings out the absolute best in grilled or smoked pork or poultry.



Ingredients

1 cup prepared yellow mustard
1/2 cup sugar
1/4 cup light brown sugar
3/4 cup cider vinegar
1/4 cup water
2 tablespoons chili powder
1 teaspoon black pepper
1 teaspoon white pepper
1/4 teaspoon cayenne
1/2 teaspoon soy sauce
2 tablespoons butter
1 tablespoon liquid smoke (hickory flavoring)

Directions

Mix all except soy, butter and smoke. 

Simmer 30 minutes. 

Stir in remaining ingredients and simmer for 10 more minutes. 




Monday, October 27, 2014

Garlic Grilled Onions


"Garlic Grilled Onions" is a fast and delicious favorite for everyone that goes great with steak or chicken.


Ingredients

4 Tablespoons butter
1/2 teaspoon garlic powder
2 large yellow onions
Black Pepper
Sea Salt

Directions

Preheat grill for medium heat, or preheat your grill to 350 degrees F (175 degrees C).

Thinly slice each onion.

Place onion slices in a large bowl and pour 1/2 the bottle of Kraft Thick'n Spicy BBQ Sauce.

Mix well.

Place each onion on a separate square of aluminum foil.

Place 1 Tablespoon of butter on each one, and sprinkle with garlic powder, salt and pepper.

Wrap tightly with the foil.

Place onion on the grill or in the oven for 20 to 30 minutes, turning over occasionally.




Sunday, October 26, 2014

Herbs Potatoes


Herbs Potatoes is a simple but fabulous side dishes that your family will enjoy, and they go well with just about any main course.


Ingredients

4 large potatoes
1/2 teaspoon fresh ground pepper
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon rosemary powder
1/2 teaspoon garlic powder
3 Tablespoons extra virgin olive oil
1 Tablespoons melted salted butter
Sea salt, to taste 

Directions
Preheat oven to 450 degrees F.
Cut the unpeeled potatoes into 1/4 inch slices.
Place the potato slices on well greased shallow baking pans.
Combine pepper, oregano, thyme, sage, and rosemary, garlic, salt, and oil in a small bowl.
Brush the potato slices with herb mixture.
Bake, BBQ or  Grill the potato slices for about 20 minutes or until they are well-browned but not too crisp.



Easy Jalapeno Poppers

The rich and creamy combination of spices and muenster cheese nicely contrasts the muted spice of grilled  jalapeno peppers.



Ingredients

12 jalapenos remove the stems (tops) 
2 tablespoons olive oil
1/4 teaspoon Sea Salt 
1/4 teaspoon ground garlic
1/4 teaspoon coriander
1/4 teaspoon black pepper
muenster cheese.


Directions


Rise jalapenos with cold water and dry. 

Remove the stems (tops) from jalapenos.

Scrape out the seeds and stuff with muenster cheese.

Place the jalapenos in a large bowl add olive oil, sea salt, ground garlic, black pepper and coriander and toss until all of them are covered with the seasonings and oil.

Pour them into your foil pack fold end of foil pack shut.

Grill over medium-high heat, turning often, 10 minutes. 

Saturday, October 25, 2014

Garlic Grilled Corn

Corn

A fast and delicious fresh treat and a favorite for everyone is Garlic Grilled Corn.



Ingredients

12 ears corn, husked and cleaned
12 tablespoons butter, divided
1/4 cup garlic powder

Directions



Preheat grill for medium heat, or preheat your oven to 350 degrees F (175 degrees C).

Place each ear of corn on a separate square of aluminum foil.

Place 1 tablespoon of butter on each one, and sprinkle with garlic powder.

Wrap ears tightly with the foil.

Place ears of corn on the grill or in the oven for 20 to 30 minutes, turning over occasionally.





Friday, October 24, 2014

Classic Smokey Ripped Flesh On A Roll


Now you don't have to go to Hell to indulge in a classic treat...This “Classic Smokey Ripped Flesh On A Roll and Chips” recipe is melt in your mouth good!


Ingredients
1 whole  precooked rotisserie chicken
10  sandwich rolls 
4 (1-ounce) slices Cheddar cheese, mild or sharp
1 cup chicken stock
2 cups of our Kansas City BBQ Sauce

Sauce 
1 large yellow onion, chopped
6 garlic cloves, peeled and diced
1 Tablespoons Chipottle Chile Powder
1 Tablespoon tomato paste
2 Tablespoons Dijon Mustard
3/4 cup apple cider vinegar
1 teaspoon  paprika 
1/3 cup Heinz Ketchup 
2 drops liquid smoke
2 teaspoons Worcestershire Sauce
1/4 cup brown sugar
1 pinch sea salt
1/4 teaspoon ground cloves
2 Tablespoons Grandma's Molasses

Directions
Puree all of the sauce ingredients in a blender until smooth. 
Remove all the skin from the chicken.
Pull all the meat off the bones and place in a large bowl.
Pour puree sauce over the chicken and mix well.
Cover and marinate the chicken in the sauce overnight or for several hours before cooking.
After marinating the chicken in the sauce pour the mixture into the crock pot. 
Add chicken stock, mix well.
Cook on low heat for 4 to 6 hours or on high for 2 to 3 hours.

Remove from heat and let cool down in the sauce. 
When cooled, remove the chicken from the sauce and shred into small pieces. 
Set aside.
Reduce the sauce by two thirds. 
Add the chicken back to the sauce. 
Serve hot over open-face rolls or  hamburger buns topped with cheese and BBQ sauce.
Add our Homemade British Chunky Chips .