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Barbecued Orange Chicken
Barbecued Stuffed Mushrooms
Barbequed Pork Ribs/Currant Glaze
Bourbon And Honey Smoke-Roasted Pork Tenderloin
Chipotle Pork Tenderloin
Eastern North Carolina Pulled Pork
Mustard Marinated Barbecue Chicken
Pork Barbecued Ribs (Four Great Southern Cooks)
Soy-Barbecued Shrimp
Sweet and Spicy Shrimp Kebabs
Texas Style BBQ Beef Ribs

Barbecued Orange Chicken

2 1/2 lbs chicken parts

BBQ Sauce:
1/4 cup vegetable oil
1/4 cup frozen orange juice concentrate
1/2 cup white wine vinegar
1/4 cup tomato paste
1 orange zest, removed with grater, orange slices reserved for salad

1 large, ripe tomato
1 orange, sectioned (without rind, see above)
2 scallions, chopped
1 Tbsp vegetable oil
1 Tbsp white wine vinegar
1/8 tsp salt
1/8 tsp pepper

Prepare grill; heat coals. In medium bowl, mix together all barbecue ingredients until smooth. Place chicken on grill away from center heat, skin-side-down; cook 15 minutes. Turn chicken and grill for 10 additional minutes. Brush chicken pieces with sauce and turn occasionally; cooking for additional 10 minutes.

Cut tomato into wedges and place in medium bowl. Use sharp paring knife to cut out white pith off orange. Remove orange sections and add them to tomato. Sprinkle with oil, vinegar and scallions; toss. Season with salt and pepper and toss again. Serve chicken with salad on the side.
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Barbecued Stuffed Mushrooms

24 medium mushrooms
1/4 cup chopped green onion
3 Tbsp. margarine, divided
2 tsp. flour
1/2 tsp. dried marjoram, crushed dash pepper
1/4 cup dry white wine
1/2 cup finely chopped cooked ham
1 Tbsp. snipped parsley

Remove stems from mushrooms; reserve caps. Chop stems.

Cook the chopped stems and onion in 1 Tbsp. margarine just till tender.

Blend in flour, marjoram and pepper; add wine.

Cook and stir till thickened and bubbly. Stir in ham and parsley.

Stuff mushroom caps with ham mixture.

Place mushrooms on a 20" x 12" piece of foil; dot with remaining margarine.

Fold foil to seal edges; grill on gas grill set at medium for 15 to 20 minutes.

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Barbequed Pork Ribs/Currant Glaze

4 servings

1 teaspoon ground ginger
1 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon pepper
1 teaspoon salt
3 pounds pork loin back ribs or
1 1/2 pounds spareribs

1/2 cup red currant jelly
3 tablespoons orange juice
1 tablespoon lemon juice
1 tablespoon Dijon mustard
thin orange slices; garnish

Combine the first five ingredients and rub only the meaty side of the ribs.

Cover and refrigerate for 2 hours. An hour or so before serving, start cooking ribs 10 to 12" from coals (or under broiler) turning from time to time. Pork will take 60 to 70 minutes to cook depending on the thickness.

Meanwhile, heat to combine red currant jelly, orange and lemon juice with mustard. Brush ribs with the glaze during the last 15 minutes of cooking.

Garnish with orange slices.

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Bourbon And Honey Smoke-Roasted Pork Tenderloin
6 servings

1 cup olive oil
1/2 cup bourbon
3 tablespoons honey
1/2 cup lemon juice
1 tablespoon minced garlic
1 1/2 tablespoons fresh ginger root, peeled and grate
1/4 cup soy sauce
1/2 cup thinly sliced onion
2 tablespoons fresh sage coarsely chopped
2 teaspoons pepper
1 teaspoon salt

3 pork tenderloins

charcoal briquettes
6 wood chips, (up to 8) preferably fr

Combine all marinade ingredients; blend well. The marinade for this dish can be prepared a day in advance; marinating should go on for 24 hours.

Lay the pork tenderloins in a ceramic or glass dish and pour marinade over them. Turn the tenderloins several times during the 24 hours that they are marinating in the refrigerator.

When ready to cook, pat the pork dry. Preheat charcoal in an outdoor grill and soak the wood chips in water for 30 minutes. Add the chips to the hot coals. Roast the pork evenly for about 40 minutes, until its internal temperature is 165 F.

If pork is to be eaten hot, allow it to sit on the edge of the grill for 10 minutes or so after it is cooked so that the juices can be drawn back into the meat.

Good served either hot or cold, accompanied by a green tomato chutney.

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Chipotle Pork Tenderloin

1 serving

1/4 cup olive oil
1/4 cup Apple Cider Vinegar
1/4 cup Chipotle sauce
1 clove garlic; (pureed or very
-- finely chopped)
1/8 teaspoon or Salt & Pepper
1 Pork tenderloin

Mix all ingredients except for tenderloin.

Place tenderloin on sheet of aluminum foil and cover with marinade. Wrap up tenderloin and place in fridge for 20-30 min.

Remove from foil and sear on all sides over medium coals--reserve marinade and foil.

Place loin back in foil with remianing marinade and cook using "weber indirect method" until done (about 175 internal) *Some folks might disagree with the use of foil, I just can't seem to find another way to keep such a lean piece of meat juicy.

Let meat rest 10 min before slicing, cover with remaining marinade after plating.

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Eastern North Carolina Pulled Pork
8 servings

***FOR THE RUB*** (Use mine, it's better!)
2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons cumin
2 tablespoons chili powder
2 tablespoons black pepper
1 tablespoon cayenne pepper
1/4 cup paprika

3 cups apple cider vinegar
3 cups water
1/3 cup white sugar
3/4 cup brown sugar
2 1/2 tablespoons salt
1/4 cup black pepper
1 tablespoon cayenne pepper
3 tablespoons paprika; (Hungarian is best)
1 tablespoon dry mustard
1 cup Worcestershire sauce

6 pounds pork picnic shoulder roast or Bosto; (up to 10)

Mix rub ingredients together and store in a tightly sealed jar. Recipe makes enough for about 3 roasts. Rub spice mixture on the meat the night before smoking.

Place meat in Ziploc freezer bag and let it sit overnight in the refrigerator. Remove the meat 1 hour before going into smoker and let it come to room temperature. Mix sauce ingredients well and bring to boil and then simmer for 2 hours.

Prepare smoker and pace meat on grill of smoker. Smoke pork at 220-240F for about 1 1/2 hours per pound. Mop every hour with sauce.

Turn roast over every 2 hours or so.

For a tender, easy to slice roast- out of pit at 180F internal For a tender, easy to slice, pullable roast- out of pit at 185F For a tender, easy to pull roast- out of pit at 190F.

Remove roast from smoker and let stand for 15 minutes.

Slice or pull off meat in strips and separate from fat. For pulled-pork sandwiches, chop the meat. Spoon some of the sauce onto a fresh split bun/roll.

Heap on meat and spoon on more sauce over meat. Serve with coleslaw on the sandwich or on the side.
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Mustard Marinated Barbecue Chicken

4 fillets Chicken Breast(s)
1 tbsp Black Peppercorns Cracked
2 tbsp Tarragon Leaves
4 tbsp Wholegrain Mustard
4 tbsp Olive Oil

Place chicken fillets in a stainless steel or glass dish.

Combine remaining ingredients.

Pour over chicken fillets, turning and ensuring they are fully covered.

Cover and allow to marinate in refrigerator for 1 hour or up to 12 hours.

Preheat barbecue and when coals are low, cook chicken until tender.

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Pork Barbecued Ribs (Four Great Southern Cooks)

5 pounds pork spareribs
salted water
1/2 cup butter
1 medium onion; finely chopped
1 cup water
1/2 cup vinegar
1 cup ketchup
1 cup BBQ sauce, hickory smoke flavor
juice from one lemon
salt to taste
fresh ground black pepper
Tabasco sauce

Slice the ribs apart and place in a large cast iron skillet.

Cover with salted water and bring to a boil. Reduce heat, cover and simmer over low heat for one hour, or until the meat is fork tender but not falling from the bones. While the ribs are cooking, prepare the sauce.

Melt the butter in a saucepan and sauté the finely chopped onion. Stir in the water, vinegar, catsup, bottled sauce, lemon juice, and seasonings.

Bring to a boil, stirring, and remove from heat. Place the ribs in a shallow pan and cover with the sauce, coating the ribs evenly.

Place in the refrigerator for at least two hours. Barbecue the ribs on an outdoor grill over moderately hot coals, basting with the sauce and turning often until well browned.

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Soy-Barbecued Shrimp

2 lb. large shrimp, shelled and de-veined
1 clove garlic
1/2 tsp. salt
1/2 cup salad or olive oil
1/4 cup soy sauce 1/2 cup lemon juice
3 tsp. finely chopped parsley
2 tsp. finely minced onion
1/2 tsp. pepper

Place shrimp in a shallow dish. Mash garlic or put it through a press. Blend in remaining ingredients. Pour over shrimp. Refrigerate covered, 2 to 3 hours. Place shrimp on skewers if they are small. Cook on gas grill about 3 to 4 minutes on each side until done throughout. Serve with cocktail picks.
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Sweet and Spicy Shrimp Kebabs

Makes 6 to 8 servings.

1/4 cup honey
1 tablespoon minced canned chipotle chilli pepper in adobo sauce
1/2 teaspoon kosher salt
1 pound jumbo shrimp, shelled and de-veined
2 tablespoons minced fresh cilantro

In a large bowl, combine the honey, chilli pepper, and salt. Add the shrimp and toss to coat. Cover and marinate at room temperature for 20 minutes or in the refrigerator for 1 hour. Remove from the marinade and discard any remaining marinade.

Thread the shrimp through the tail and head (2 or 3 per skewer) onto small skewers.

Grill over Direct High heat for 2 to 4 minutes, turning once halfway through grilling time. Arrange skewers on a serving dish and sprinkle with the cilantro.

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Texas Style BBQ Beef Ribs

Serves 6-8

2 racks of beef back ribs (7 ribs per rack)
Your Rub
Use the recipe secret ingredients for my dry rub seasoning in the Kitchen Club
2 Tbsp. black pepper
1 Tbsp. ground oregano
1 Tbsp. paprika
2 tsp. celery salt
1/2 tsp. ground cayenne pepper

Combine all spices. Rub over surface of ribs to coat well. Preheat oven to 300° F.

Place ribs on a rack in a roasting pan. Add 1/2-inch of water to bottom of pan. Cover pan with foil and tightly seal edge.

Bake at 300° F for 2 hours.

Remove ribs from pan and place on grill over medium coals for 15 minutes. Baste with your favorite barbecue sauce or one of my sauces in the Kitchen Club.

Cut between ribs to serve.

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