Best Steak Marinade in Existence

Best Steak Marinade in Existence

"This is a family recipe that has been developed only over the last 5 years. In this short time it's made me famous in our close circle, but until now I've never shared it with anyone."

Ingredients

1. 1/3 cup soy sauce
2. 1/2 cup olive oil
3. Filippo Berio Italy Pure Olive Oil 750 ml
4. 1/3 cup fresh lemon juice
5. Loose Lemons 1 Each
6. 1/4 cup Worcestershire sauce
7. 1 1/2 tablespoons garlic powder
8. 3 tablespoons dried basil
9. 1 1/2 tablespoons dried parsley flakes
10. 1 teaspoon ground white pepper
11. 1/4 teaspoon hot pepper sauce (optional)
12. 1 teaspoon dried minced garlic (optional)

Directions

1. Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
2. Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

Original Article Click Here

Mouthwatering Memphis Rub

Mouthwatering Memphis Rub

In Memphis, the rub is considered the most important ingredient aside from the meat. Often ribs are served with only a rub and without sauce. This means that the barbecue rub has to provide all the flavor to make Memphis-style barbecue. This rub starts with a generous portion of paprika and then builds a slightly spicy but definitely savory profile to help you make the most of your barbecue. Our Memphis rub is particularly good on ribs, but it can be used on any smoked meats. You can also use it for ribs prepared on the grill or in the oven.

Ingredients

1. 1/2 cup/120 mL paprika
2. 1/4 cup/60 mL garlic powder
3. 1/4 cup/60 mL mild chili powder (use medium or hot to kick up the heat)
4. 3 tablespoons/45 mL salt
5. 3 tablespoons/45 mL black pepper
6. 2 tablespoons/30 mL onion powder
7. 2 tablespoons/30 mL celery seeds
8. 1 tablespoon/15 mL brown sugar
9. 1 tablespoon/15 mL dried oregano
10. 1 tablespoon/15 mL dried thyme
11. 1 tablespoon/15 mL cumin
12. 2 teaspoons/10 mL dry mustard
13. 2 teaspoons/10 mL ground coriander
14. 2 teaspoons/10 mL ground allspice

Steps to Make It

Gather the ingredients.

1. Mix together all ingredients until well combined.
2. Store in an airtight container.

Original Article Click Here

Best-Ever Barbecued Ribs

Best-Ever Barbecued Ribs

Got nothing but time on your hands? Cook these really low and slow. Set the oven at 300° and start checking the ribs after 3 hours. But don’t sweat it; they’ll be super-tender either way

INGREDIENTS

1. 2½ tablespoons kosher salt
2. 1 tablespoon dry mustard
3. 1 tablespoon paprika
4. ½ teaspoon cayenne pepper
5. ½ teaspoon freshly ground black pepper
6. 8 pounds baby back pork ribs (8 racks) or St. Louis-style spareribs (4 racks)
7. Low-salt chicken broth (optional)
8. 1½ cups store-bought or homemade barbecue sauce plus more

RECIPE PREPARATION

1. Preheat oven to 300°. Combine first 5 ingredients in a small bowl. Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. Wrap racks individually and divide between 2 baking sheets.
2. Bake ribs until very tender but not falling apart, about 2 hours for baby backs and 3 hours for spareribs. Carefully unwrap ribs; pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices. Let ribs cool completely. DO AHEAD: Ribs can be baked up to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through). Cover and chill juices. Rewrap ribs in foil and chill.
3. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Add broth or water to rib juices, if needed, to measure 1 1/2 cups. Whisk in barbecue sauce to blend.
4. Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce.

Original Article Click Here

SHOULD BE ILLEGAL OVEN BBQ RIBS

SHOULD BE ILLEGAL OVEN BBQ RIBS

INGREDIENTS

1. 3lbs pork back ribs
2. 1(8 ounce) jar honey
3. 1teaspoon paprika
4. 1teaspoon chili powder
5. 1⁄2teaspoon garlic powder
6. 2tablespoons Old Bay Seasoning
7. 1⁄2teaspoon onion powder
8. 1⁄4teaspoon celery salt
9. 1⁄2cup dark brown sugar
10. 1⁄4teaspoon fresh ground pepper
11. 1medium onion, grated or finely chopped
12. 12ounces barbecue sauce
13. 1⁄4cup white sugar

DIRECTIONS

1. Place all ingredients together in large roasting pan (i use bottom of turkey roaster).
2. Cut ribs apart for easier serving.
3. Mix together making sure to coat all ribs with this semi-dry paste.
4. Spread ribs out evenly on bottom of pan.
5. cover lightly with foil.
6. Bake at 375 degrees for approximately 1 hour.
7. Turning or stirring occasionally.
8. You can use broiler for these ribs, just watch more closely, and adjust cooking time.
9. These ribs are also great finished on the grill for a few minutes on each side.

Original Article Click Here

Instant Pot Pulled Pork Recipe

Instant Pot Pulled Pork Recipe

With only 5 minutes of prep time and a pressure cooker, this easy Instant Pot Pulled Pork recipe makes the best BBQ sandwiches!

Ingredients

1. 2 tablespoons paprika
2. 1 tablespoon garlic powder
3. 1 tablespoons sea salt
4. 1 tablespoon brown sugar
5. 1 teaspoon chili powder
6. 1 teaspoon ground mustard
7. 1 tablespoon extra virgin olive oil
8. 1 pork shoulder or pork butt 3- 4 pounds boneless
9. 1 cup Coca-Cola
10. 1 cup water or chicken broth
11. 2 tablespoons Worcestershire sauce
12. 2 cups barbecue sauce optional

Instructions

1. Mix the paprika, brown sugar, garlic powder, chili powder, ground mustard, and salt together in a bowl.
2. Cut pork in half, then rub the spice blend all over each piece of pork. Cover and refrigerate for 30 minutes, or overnight.
3. Turn the Instant Pot on Sauté and once it says "hot", add the oil.
4. Sauté pork 3-4 minutes on each side until it is brown. Turn off Instant Pot.
5. Add Coke, water and Worcestershire sauce then close the lid. Make sure the seal is closed.
6. Cook on “Manual” or "Meat/Stew" button for 90 minutes.
7. When done, let the pressure naturally release (about 10 minutes).
8. Turn pressure valve to release any more pressure and open the lid.
9. Place the pork onto a plate to shred with two forks.
10. If you like BBQ sauce on your pork, remove the excess liquid in pot and place the pulled pork back into the Instant Pot. Stir in about 1-2 cups of BBQ sauce, close the lid and place on warm until ready to serve.

Original Article Click Here

How To Make Texas-Style Brisket in the Oven

How To Make Texas-Style Brisket in the Oven

INGREDIENTS

1. 1 (6-pound) beef brisket, point cut with a fat cap preferred 
2. 1/2 cup Dijon mustard
3. 2 tablespoons liquid smoke
4. 1/4 cup kosher salt
5. 3 tablespoons coarsely ground black pepper
6. 1 tablespoon garlic powder

INSTRUCTIONS

1. Prepare a baking sheet. Cover a rimmed baking sheet with aluminum foil — this will make cleanup easier. Place a cooling rack inside the baking sheet.
2. Trim the brisket if needed. Chances are high that your brisket will come trimmed and ready for cooking, but before seasoning, take a look at it and trim off any tough bits of silverskin (the white film on meat). Also trim the fat cap to about 1/2-inch thick if needed.
3. Coat the brisket with mustard and liquid smoke. Place the mustard and liquid smoke in a small bowl and stir to combine. Brush the brisket on all sides with mustard mixture — this will help the salt and pepper mixture stay in place.
4. Season the brisket with the salt mixture. Place the salt, pepper, and garlic powder in a small bowl and stir to combine. Sprinkle the salt mixture all over the brisket, then use you hands to rub it in, getting as much into every nook and cranny as possible.
5. Cover the brisket and refrigerate overnight. Place the brisket on a rimmed baking sheet fitted with a wire rack inside. Cover the whole brisket and baking sheet with aluminum foil. Refrigerate overnight, 10 to 12 hours.
6. Heat the oven to 300°F. Arrange a rack in the middle of the oven and heat to 300°F. Remove the brisket from the refrigerator and let it sit at room temperature, still covered in the foil, while the oven is heating.
7. Cover the brisket and cook for 6 hours or until the brisket reaches 180°F. If you covered the brisket completely the night before, you can set the whole brisket, pan, cooling rack and all, right in the oven and leave it covered, cooking for 6 hours. Otherwise, place the brisket on a cooling rack set inside a rimmed baking sheet and cover the brisket with foil and bake for 6 hours, or until the brisket registers 200°F in the thickest part. Don’t worry too much if the brisket reaches 180°F relatively quickly and then hangs out at this temperature for several hours.
8. Uncover the brisket cook for 1 to 2 hours more. Your two goals for the second half of cooking are crisp exterior and an interior that stays at 200°F for at least an hour. Uncover the brisket and take its temperature before returning to the oven. Cook for another 1 to 2 hours, checking its temperature regularly. The brisket is done when it holds a temperature close to 200°F for about an hour. You can pick the brisket up in the middle with tongs to check for doneness: the ends should bend readily but not break.
9. Rest the brisket for 30 minutes before slicing and serving. Transfer the brisket to a clean cutting board. Cover loosely with foil and let rest for 30 minutes before slicing across the grain and serving.

Original Article Click Here

The Best Crockpot BBQ Chicken

The Best Crockpot BBQ Chicken

This is going to be the easiest BBQ chicken you have ever made. I'm not joking! Nothing beats the flavor. This is The Best Crockpot BBQ Chicken recipe ever!

Ingredients

1. 2 lbs boneless skinless chicken breasts
2. 1 cup BBQ sauce
3. 1/4 cup Italian dressing
4. 1/4 cup brown sugar
5. 1 tbsp Worcestershire sauce
6. salt to taste

Instructions

1. Season chicken breast lightly ( a small pinch per breast) with some sea salt and place in your crockpot.
2. In a mixing bowl combine BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce. Stir until well combined.
3. Pour over chicken, cover and cook on HIGH for 3-4 hours
4. Once time is up, you can serve the breast whole, or shred with 2 forks. If shredding, recover and let cook in sauce for about 10-15 more minutes to soak up all that delish flavor.
5. Serve on buns, over rice, in wraps, on a salad or eat a plateful as is! Our favorite way is on fresh rolls, topped with coleslaw

Original Article Click Here

Bulgogi - Authentic Korean Beef BBQ

Bulgogi - Authentic Korean Beef BBQ

Bulgogi – Korean Beef BBQ (불고기) is probably one of the best known Korean Beef BBQ dish and this authentic marinade recipe has been used in my family for over 25 years.

Ingredients

1. 1 lb Thinly sliced sirloin (top sirloin or any tender loin area)
2. Marinade
3. 3 Tbs soy sauce
4. 2 Tbs light brown sugar [white sugar ok]
5. 1 Tbs honey [ 2 t sugar is also ok ]
6. 2 Tbs rice cooking wine or red wine [mirin works too]
7. 1 Tbs sesame oil
8. 2 Tbs minced garlic
9. 1 tsp ground black pepper
10. 2 tsp toasted sesame seeds
11. 1 Tbs chopped green onion
12. 2 Tbs pear, puree [ or 1 Tbs kiwi or 3 Tbs onion puree]

Instructions

1. Make sauce by mixing all of the marinade ingredients together except for any optional vegetables such as onions or mushrooms.
2. Mix in the bulgogi beef into the sauce prepared above – in a bowl big enough to hold the beef. Make sure the sauce is well mixed with the beef. You will need to use your hands here and just massage everything together.
3. Heat up your favorite frying pan on high heat and just pan fry/stir fry the meat until it’s slightly brown on both sides. 

Recipe Notes

1. 2 Tbs pear puree can be substituted with 1 Tbs kiwi.
2. Pan should be hot enough so that the meat sizzles as it touches the pan. Also, if you put too much meat into the pan and/or the heat is too low, you will end up with a lot of the meat juice leaking out of the bulgogi and you end up with Bulgogi stew. 
3. The most authentic and traditional way to cook Bulgogi ( Korean Beef BBQ ) is on top of a charcoal grill- you will either need a fine steel mesh or tin foil to cook the meat because otherwise it will fall through. Bulgogi is supposed to be well cooked and tastes great if it’s a little burnt…
4. You can also broil it on the top rack of your oven (Broil temp) but remember to keep a very close watch so it does not burn!
5. Optional veggie ingredients - traditionally, Koreans just make bulgogi with beef by itself but if you are cooking it in a frying pan, you can add some sliced onions, mushrooms (shitake, white, oyster), bell peppers and even sliced carrots and cook them together.

Original Article Click Here

BALSAMIC ROASTED NEW POTATOES WITH ASPARAGUS

Balsamic Roasted New Potatoes with Asparagus

A simple, delicious side dish featuring seasonal asparagus and new potatoes with the subtle sweetness of balsamic vinegar.

Ingredients

1. 1 kg new potatoes (such as Jersey Royal or another small waxy variety), cut into quarters
2. 250 g asparagus tips, cut into 2 inch pieces or halved
3. 2 tbsp garlic-infused olive oil
4. 4 tbsp balsamic vinegar
5. A generous pinch of salt and pepper

Instructions

1. Preheat oven to 200C / 390F.
2. In a large roasting tin, add the olive oil, balsamic vinegar and salt. Add the potatoes and toss to coat fully before roasting for 20 minutes.
3. After 20 minutes, add the asparagus with a little extra olive oil, if needed. Toss to coat and cook for a further 15 minutes.
4. Season with extra balsamic vinegar, salt and pepper.
5. Serve and enjoy!

Original Article Click Here

Char Siu - Chinese Barbecue Pork

Char Siu - Chinese Barbecue Pork

Recipe video above. Your favourite Chinese barbecue pork made at home! Slow cooked so it's juicy on the inside with the most incredible sticky glaze, this is finger licking' good! 

Ingredients

MARINADE

1. 1 1/2 tbsp brown sugar (white also ok)
2. 1/4 cup honey
3. 1/4 cup hoisin sauce
4. 2 tbsp light soy sauce (Note 1)
5. 1 tbsp soy sauce (Note 1)
6. 1 tsp five spice powder (Note 2)
7. 1 tbsp oil (vegetable or canola) (Note 3)
8. 2 tsp red food colouring , optional (Note 4)

COOKING:

1. 1.2 - 1.5kg / 2.4 - 3lb pork scotch fillet (collar neck, pork neck) OR pork shoulder(Note 5)
2. 2 tbsp Extra Honey

Instructions

1. Mix Marinade ingredients in a bowl.
2. Cut pork in half horizontally to make two long, flat, thin pieces (better flavour penetration).
3. Place the pork and Marinade in a stain proof container or ziplock bag. Marinate 24 to 48 hours in the fridge (3 hours is the bare minimum).

TO ROAST:

1. Preheat oven to 160C/320F.
2. Line a tray with foil and place a rack on top (recommended but not critical).
3. Remove pork from the marinade, save Marinade. Place pork on rack.
4. Roast for 30 minutes.
5. Meanwhile, pour reserved marinade in a saucepan. Mix Extra Honey into marinade. Bring to simmer over medium high and cook for 2 minutes until syrupy. Remove from heat.
6. Remove pork from oven. Dab marinade all over, then turn. Baste then roast for a further 30 minutes.
7. Remove pork from oven. Brush with marinade again, then turn, brush with marinade and roast for a further 20 minutes. If charring too quickly, cover with foil.
8. Baste again on surface then bake for a further 10 minutes until caramelised and sticky. Meat should be tender but not falling apart, like with pulled pork. Allow to rest for 10 minutes before slicing.
9. Serve with rice and steamed Chinese greens. See notes for more uses!

Original Article Click Here

SPICY CHOCOLATE BBQ SAUCE

SPICY CHOCOLATE BBQ SAUCE

Ingredients (makes 1 medium jar / 1 1/2 cups)

1. 1 cup sugar-free ketchup (240 ml / 8 fl oz) - you can make your own
2. 2 cloves garlic, crushed
3. 2 tbsp butter, ghee or extra virgin coconut oil (30 g/ 1.1 oz)
4. 2 tsp paprika, regular or smoked
5. 1 tsp chile powder
6. 2 tbsp cocoa powder, unsweetened (10 g/ 0.4 oz)
7. 1/2 tsp smoked salt or pink Himalayan rock salt
8. 2 tbsp apple cider vinegar or white wine vinegar (30 ml/1 fl oz)
9. 2 tbsp coconut aminos (30 ml/1 fl oz)
10. 2 tbsp Erythritol (20 g/ 0.7 oz)
11. 5-10 drops liquid Stevia (to taste)
12. freshly ground black pepper
13. Instead of the listed sweeteners, you can try other healthy low-carb sweeteners from this list. The reason I'm using both Erythritol and stevia is to mask the aftertaste some of the sweeteners may have.

Instructions

1. Start by making my low-carb ketchup. Peel and crush the garlic.
2. Place everything into a saucepan: the ketchup, butter, garlic, coconut aminos, vinegar, smoked salt, cacao powder, paprika, chili powder, Erythritol and stevia. Cover with a lid, cook for 5-10 minutes over a medium heat. When done, take off the heat.
3. You can adjust the spiciness by using either mild or extra hot chili powder. Coconut aminos is a healthier alternative to soy sauce and is recommended as a healthy substitute on paleo diets. You can use any vinegar you like such as apple cider or white or red wine vinegar or even try making your own fruit vinegar.
4. Transfer in a glass jar and keep in the fridge up to a month or preserve for longer (water-bath canning works best).
5. Done - it's ready to be served!Try with BBQ Pork Ribs and don't forget to also check out my Blackberry BBQ Sauce!

Original Article Click Here

HEALTHY BBQ SAUCE

Healthy BBQ Sauce

We are bringing you a healthier homemade recipe, so you never have to buy a store bought bottle again. You will want this Healthy BBQ Sauce on everything!

Ingredients

1. 1 Small onion, very finely diced
2. 500 g Passata (2 cup)
3. 2 Cloves of garlic, crushed
4. 4 tbsp Tomato puree
5. 2 tbsp Honey
6. 1 pinch Black pepper
7. 1 tbsp Paprika
8. 3 tbsp Balsamic vinegar
9. 1 tbsp Worcestershire sauce

Instructions

1. Add a little oil to a pan and put the onions in and gently cook for 3-4 minutes until softened.
2. Add the rest of the ingredients and stir.
3. Simmer for around 10 minutes.
4. If you want a smooth sauce, wait for it to cool and then blend to the desired consistency.

Original Article Click Here

Mustard-Based South Carolina BBQ Sauce

Mustard-Based South Carolina BBQ Sauce

Ingredients

1. 1 1/2 cup prepared yellow mustard
2. 2/3 cup brown sugar
3. 6 tbsp ketchup
4. 3 tbsp Worcestershire sauce
5. 2 tbsp apple cider vinegar
6. 2 tsp white vinegar
7. 1 tsp Frank's Red Hot
8. 1 tsp garlic powder
9. 1/2 tsp black pepper

Instructions

1. Combine all ingredients and mix well. Use immediately or refrigerate several hours or overnight to allow flavors to blend better.

Original Article Click Here

ALABAMA WHITE BBQ SAUCE

ALABAMA WHITE BBQ SAUCE

Alabama White BBQ Sauce is a tangy, creamy twist on traditional barbecue sauce recipe. It's delicious on grilled chicken, pulled pork, fish, burgers, and lots more! This recipe is perfect for 4 large chicken breasts, but you may want to double the recipe if you are grilling for a crowd!

INGREDIENTS

1. 1 cup mayo
2. 1/4 cup white vinegar
3. 1 tablespoon spicy brown mustard
4. 2 teaspoons cream style horseradish
5. 1/2 teaspoon salt
6. 1/2 teaspoon freshly ground black pepper
7. 1/4 teaspoon garlic powder
8. 1/4 teaspoon paprika

INSTRUCTIONS

1. In a medium bowl, whisk all of the ingredients together until smooth. Transfer to a jar with a tight lid and refrigerate until ready to use, up to 1 week. Brush on chicken while grilling, or use with fish or other meat, or as a salad dressing or dip for fries.

Original Article Click Here

WEEKNIGHT SAUCY PINEAPPLE BBQ CHICKEN BOWLS

WEEKNIGHT SAUCY PINEAPPLE BBQ CHICKEN BOWLS

Shredded chicken in a sweet and spicy pineapple BBQ sauce. All made in the instant pot (along with slow cooker and stove-top variations) and served up bowl style...with quinoa, fresh pineapple salsa, avocado, and crispy fried garlic chips. The perfect weeknight dinner!

INGREDIENTS

1. 2 pounds boneless skinless chicken breasts
2. 2 cups BBQ sauce, homemade or store-bought (if using store-bought, I like Primal Kitchens BBQ Sauce)
3. 2 tablespoon pineapple juice
4. juice from 2 limes
5. 2 cups fresh pineapple chunks
6. 2 jalapeños, chopped, and seeded if desired
7. 1/4 cup fresh cilantro, chopped
8. kosher salt and pepper
9. 3 cups cooked quinoa or rice
10. 1 cup cherry tomatoes, halved
11. 1/2 cup fresh basil, and or cilantro leaves, roughly chopped
12. 5 cups shredded romaine lettuce
13. 1 avocado, sliced
14. 4 fresh chives, chopped
15. fried garlic for serving (optional)

INSTRUCTIONS

INSTANT POT

1. In the bowl of your instant pot, combine the chicken, 1 1/2 cups BBQ sauce, pineapple juice, juice of 1 lime, 1 cup pineapple chunks, 1 jalapeño, and a pinch each of salt and pepper. Cover and cook on high pressure/manual for 8 minutes. Once done cooking, use the natural or quick release function and release the steam. Shred with two forks and stir in the cilantro and remaining BBQ sauce, if desired. 
2. Meanwhile, make the salsa. In a bowl toss together the remaining 1 cup of pineapple chunks, remaining jalapeño, tomatoes, basil or cilantro, juice of 1 lime, and a pinch of salt. 
3. Divide the quinoa among bowls and top with the lettuce, pineapple salsa, the chicken, and avocado. Sprinkle with chives and fried garlic, if using. Drizzle the chicken with the remaining BBQ sauce left in the bowl. 

SLOW COOKER

1. In the bowl of your slow cooker, combine the chicken, 1 1/2 cups BBQ sauce, pineapple juice, juice 1 lime, 1 cup pineapple chunks, 1 jalapeño, and a pinch each of salt and pepper. Cover and cook on LOW for 6 hours or on HIGH for 3-4 hours. Once the chicken is done cooking, shred with two forks and stir in the cilantro and remaining BBQ sauce, if desired. 
2. Follow the directions as directed above for steps 2-3.

STOVE-TOP

1. Heat 1 tablespoon olive oil in a large heavy bottomed pot over medium-high heat. When the oil shimmers, add the chicken and season with salt and pepper. Sear the chicken on both sides, about 3-4 minutes. Reduce the heat to low and add 1 1/2 cups BBQ sauce, pineapple juice, juice of 1 lime, 1 cup pineapple chunks, and 1 jalapeño. Cover and simmer the chicken for 1-2 hours. If the sauce gets too thick, add water to thin the sauce out. Once the chicken is done cooking, shred with two forks and stir in the cilantro and remaining BBQ sauce, if desired. 
2. Follow the directions as directed above for steps 2-3.

Original Article Click Here

CAROLINA GOLD MUSTARD BBQ SAUCE

Carolina Gold Mustard BBQ Sauce

Ingredients

1. 1 cup classic yellow mustard
2. 1/4 cup apple cider vinegar
3. 2 tbsp raw honey (may sub 1 tbsp monkfruit for Keto)
4. 1 tbsp garlic oil (may sub 1 tbsp olive oil + 1/2 tsp garlic powder)
5. 1 tbsp unsweetened ketchup
6. 1 tbsp Tabasco hot sauce
7. 2 tsp Worcestershire sauce (or coconut aminos for Paleo)
8. 1/2 tsp chili powder

Instructions

1. In a small glass mixing bowl or jar, whisk together all of the ingredients until smooth.
2. Store in the refrigerator until ready to use.

Original Article Click Here

Carolina BBQ Rub

Carolina BBQ Rub

Nutritional Guidelines (per serving)51 Calories

1. 1g Fat
2. 11g Carbs
3. 1g Protein

This is a fantastic, classic-style Carolina barbecue rub recipe. Try this rub next time you're in the mood to make traditional Carolina Pulled Pork or a couple of racks of ribs.

Ingredients

1. 1/4 cup/60 mL paprika
2. 2 tablespoons/30 mL salt
3. 2 tablespoons/30 mL white sugar
4. 2 tablespoons/30 mL brown sugar
5. 2 tablespoons/30 mL ground cumin (cumin powder)
6. 2 tablespoons/30 mL chili powder
7. 2 tablespoons/30 mL freshly ground black pepper
8. 1 tablespoon cayenne pepper

Steps to Make It

1. In a small bowl, combine paprika, salt, brown sugar, white sugar, ground cumin, chili powder, black pepper, and cayenne pepper; use as a dry rubon pork, chicken, beef, lamb, and vegetables. Make sure that rub has a fine consistency and that the brown sugar leaves no clumps. 
2. To apply the rub, gently pat onto all surfaces of meat and cook as directed. 
3. If making ahead of time, store in an airtight container in a cool place for up to six months after preparation.

Original Article Click Here

Texas Style Dry BBQ Rub

TEXAS STYLE DRY RUB FOR BBQS!

Recipe for Texas Style Dry Rub Using Chili Powder, Brown Sugar, Cayenne and other spices to give you a sweet with a little heat type of BBQ rub!

INGREDIENTS

1. 1/3 cup chili powder
2. 1/3 cup golden brown sugar packed
3. 1/4 cup salt
4. 1/4 cup ground black pepper
5. 2 tbsp ground mustard
6. 2 tbsp ground cumin
7. 1 tbsp garlic powder
8. 1 tbsp onion powder
9. 1 tbsp paprika
10. 1 tsp ground cayenne pepper

INSTRUCTIONS

1. Dump all your spices into a container.
2. Mix well. Make sure you break up the brown sugar as much as you can. I find Using a fork helps to break it down.
3. Use a spice container to store. Goes great on beef, poultry or pork!

Original Article Click Here

BBQ CHICKEN SALAD

BBQ CHICKEN SALAD

This healthy, flavorful salad comes together so quickly, and it is guaranteed to be a hit with your entire family!

INGREDIENTS:

1. 1 tablespoon olive oil
2. 2 boneless, skinless thin-sliced chicken breasts
3. Kosher salt and freshly ground black pepper, to taste
4. 6 cups chopped romaine lettuce
5. 1 Roma tomato, diced
6. 3/4 cup canned corn kernels, drained
7. 3/4 cup canned black beans, drained and rinsed
8. 1/4 cup diced red onion
9. 1/4 cup shredded Monterey Jack cheese
10. 1/2 cup shredded cheddar cheese
11. 1/4 cup Ranch dressing
12. 1/4 cup BBQ sauce
13. 1/4 cup tortilla strips

DIRECTIONS:

1. Heat olive oil in a medium skillet over medium high heat.
2. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
3. To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomato, corn, beans, onion and cheeses. Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine.
4. Serve immediately, topped with tortilla strips.

Original Article Click Here

A Very Popular BBQ Sauce

A Very Popular BBQ Sauce

"This recipe has a lot of sweetness and spice, so if you're looking for a classic BBQ sauce that's easy to make, look no further. It is very popular with users of 'ceramic' type smokers and grills, (i.e. Primo, Kamado, Big Green Egg, etc.)"

Ingredients

1. 1 1/2 cups brown sugar
2. 1 1/2 cups ketchup
3. Heinz Tomato Ketchup 38 Oz
4. $2.98 for 1 item - expires in 1 week
5. 1/2 cup red wine vinegar
6. 1/2 cup water
7. 1 tablespoon Worcestershire sauce
8. 2 1/2 tablespoons dry mustard
9. 2 teaspoons paprika
10. 2 teaspoons salt
11. 1 1/2 teaspoons black pepper
12. 2 dashes hot pepper sauce
13. Add all ingredients to list

Directions

1. In a blender, combine brown sugar, ketchup, vinegar, water and Worcestershire sauce. Season with mustard, paprika, salt, pepper, and hot pepper sauce. Blend until smooth.

Original Article Click Here