Posts filed under 'Barbecue'
Crockpot Barbecue Ribs
There really is something sacrilegious about making ribs in a crockpot but if you’re like me and can’t make good ribs on the grill, this works! I’ve seen this recipe on the internet for a long, long time and finally decided to try it. It was simple and so very good. You’d swear they were made on the grill ~ well, except for the falling off the bone part. Give them a try!
Crockpot Barbecue Ribs
3 1/2 pounds pork loin back ribs
1/4 cup packed brown sugar
1 tsp salt
1/2 tsp pepper
3 tbsps liquid smoke
2 garlic cloves, minced
1 medium onion, sliced
1/2 cup cola (not diet)
1 1/2 cups barbecue sauce (I used a whole bottle of Sweet Baby Ray’s ~ I like my ribs saucy!)
Remove inner skin from ribs.
Mix brown sugar, salt, pepper, liquid smoke and garlic; rub mixture into ribs. Cut into 4-inch pieces. Layer ribs and onion in crockpot. Pour cola over ribs.
Cover and cook on LOW for 8 to 9 hours. Remove ribs from crockpot. Discard liquid in crockpot.
Return ribs to crockpot and pour barbecue sauce over the ribs. Be sure that each rib is covered with sauce. Cook on LOW for 1 more hour.
Makes 4 servings.
Happy Cooking!
2 comments November 10, 2009
Barbecued Pecans
I’ve been looking at this recipe for a year or two trying to imagine what barbecued pecans would taste like. The price of pecans really had more to do with me not trying it. What if I hated them and wasted all those pecans? I made them. They are addictive!
Now, they are not spicy but they are very flavorful. If you want them spicier, just add more hot sauce or vice versa.
They would make great gifts!
Barbecued Pecans
2 tbsps butter, melted
1/4 cup Worcestershire sauce
1 tbsp ketchup
1 tsp hot sauce (use more or less depending on how hot you want them)
4 cups pecans halves
salt to taste
Combine butter, Worcestershire, ketchup and hot pepper sauce and pour over pecans. Stir gently until pecans are coated.
Spread on a cookie sheet that has been covered with parchment paper.
Bake at 300º for 30 minutes, stirring at regular intervals to prevent any burning.
After baking, immediately spread on paper towels to cool; sprinkle generously with salt while still hot so the salt will stick.
Cool and store in an airtight container.
Makes 4 cups
Happy Cooking!
1 comment October 13, 2009
Grilling Season!
Next weekend marks the beginning of grilling season but if you are like me, you grill all year long. Here are a few recipes that I’ve already posted for the grill:
Cheese-Stuffed Chipotle Burgers
Beer Burgers with Beer Braised Onions
Grilled Lemon Chicken (one of our favorites!)
Grilled Cheesey Mushroom Bread
Rotisserie Chicken on the Grill
More grilling recipes can be found under the Barbecue category and the Grilling category . This Memorial Day weekend we’ll be smoking a brisket, grilling chicken, ribs, and burgers.
What will you be grilling?
Happy Grilling!
Add comment May 17, 2009
Beer Burgers
Since the weather has been very hot (90s) but not humid (yay!), we have been using the grill quite a bit. This recipe for beer burgers is different than my other recipe for beer burger with beer braised onions . The flavor in these burgers is great. You can make them into cheeseburgers or not and add whatever toppings you like.
Beer Burgers
1 1/2 lbs ground beef (I use 80% for burgers for the best taste)
1 small onion, chopped
1/4 cup beer
1 tbsp Worcestershire sauce
1 tsp salt
1/4 tsp pepper
2 cloves of garlic, minced
In a large bowl, mix all ingredients and shape into 6 patties ~ don’t overmix the meat and remember to make an indentation in the top if the burger to eliminate that burger bump.
Grill burgers until they are done to your preference. Toast your burger buns on the grill if desired.
Makes 6 burgers.
Happy Cooking!
3 comments April 26, 2009
Cheese Stuffed Chipotle Burgers
These are SPICY! I am not a fan of eating something that makes my mouth burn BUT I loved these. I love chipotles and they really give the burgers tons of flavors. Since this is a huge burger, you really need only one per person ~ in fact, I ate about half and was full. If you like spice, give them a try!
Cheese Stuffed Chipotle Burgers
1 (7 ounce) can chipotles in adobo sauce, undrained
2 lbs ground beef
2 tsps steak seasoning
1/2 (10 ounce) pkg Cheddar cheese (I used the cheese that already comes cut into small pieces ~ Cracker Barrel, I think)
4 burger buns
Empty can of chipotles into a small food chopper or processor or blender and process until smooth.
Combine 4 tsps of the chipotle puree, ground beef and steak seasoning in a large bowl until combined. Do not over mix or your burgers will be tough. Shape mixture into 8 patties, roughly the same size. Place 1 slice of cheese on 4 patties. Place a patty on top of each slice of cheese and press edges to seal. Chill for 30 minutes or so.
Make an indent in the top burger with your thumb so you won’t get that burger bump. Grill until cooked to your desired degree of doneness.
Serve on buns with your favorite toppings.
Makes 4 burgers.
Happy Cooking!
5 comments April 6, 2009
Biscuit Barbecups
Yesterday, I ended up switching over to my DD’s old CPU so I spent the day updating, transferring, and generally getting this computer up to speed. Things should be OK for now ~ YAY! Thank you for letting me use your old one, Libby!
Biscuit barbecups are super easy to make on those days you really don’t feel like cooking. You can even eat them out of hand. I used Splenda brown sugar instead of regular.
Biscuit Barbecups
1 lb. ground beef
1/2 cup barbecue sauce
1 tbsp instant minced onion or 1/4 cup chopped onion
2 tbsp brown sugar
1 can Pillsbury refrigerated flaky biscuits (10 biscuits in a can)
2 ounces shredded cheddar cheese
Heat oven to 400º. Grease 10 muffin cups.
Brown ground beef in a large skillet and drain. Stir in barbecue sauce, onion and brown sugar. Cook 1 minute for flavors to blend.
Separate biscuits. Place 1 biscuit in each greased muffin cup, firmly pressing the bottom and up sides. Spoon about 1/4 cup of meat mixture into each biscuit-lined cup. Sprinkle each with cheese.
Bake for 10-12 minutes or until edges of biscuits are golden brown. Cool 1 minute, remove from pan.
Makes 10 servings
Happy Cooking!
3 comments November 20, 2008
BBQ Beef Sandwiches (Crockpot)
There are loads of these recipes on the internet but I like this one because you make the barbecue sauce instead of using store bought. It’s still easy to make. This would be great for a party, potluck or tailgating. I usually serve with my easy cole slaw and chips.
BBQ Beef Sandwiches
3 to 4 lb. beef chuck roast
1 1/2 cups ketchup
1 (1 ounce) pkg. onion soup mix
1 tbsp. chili powder
3 tbsps vinegar (I use red wine vinegar)
1 tbsp. Worcestershire sauce
2 tsps. prepared mustard
1/4 tsp. garlic powder
Kaiser rolls
Cheese slices, your choice (I use monterey jack)
Trim fat from beef and place in crockpot.
Stir together all remaining ingredients together ~ except rolls and cheese ~ and pour over meat in crockpot.
Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, or until fork tender.
Skim off fat. Remove meat from crockpot and shred. Return meat to sauce in crockpot.
Spoon about 1/4 cup of meat on bottom of each roll and top with cheese. Place under broiler to melt cheese if desired.
Makes 6-8 sandwiches.
Happy Cooking!
8 comments October 6, 2008
Grilled Flank Steak
The marinade for this recipe is easy and really works on the meat to make it tender. I toss it all in a ziplock bag and marinate all day in the refrigerator. I did halve all the ingredients because I only used one steak. It couldn’t be easier! I served it with the garlic mashers from yesterday.
Grilled Flank Steak
2 (1-pound) flank steaks
5 green onions, chopped
3/4 cup vegetable oil
1/2 cup soy sauce
1 1/2 tsps. ground ginger
1 1/2 tsps. garlic powder
3 tbps. honey
2 tbsps. vinegar
Mix all ingredients except steak in a ziplock bag. Prick the steak all over with a fork and place steak in bag, seal, and smoosh (technical term there) all together. Let steak marinate all day in the refrigerator or at east 8 hours.
When ready to grill, remove steak from bag and discard marinade remaining in the bag.
Grill steaks for 5 minutes on each side or until done to your taste. Slice against the grain into thin strips.
Serves 6
Happy Cooking!
1 comment August 4, 2008
Not Your Ordinary Tacos
Wow ~ the last day of June already!
We fired up the smoker yesterday and smoked beef to be used for tacos. It turned out really well even though I thought it was too spicy. DH LOVED it ~ unless it makes him sweat, it’s not hot enough. I served with cheese, black bean salsa and fresh watermelon.
Getting ready to start the smoker:
Now we’re smoking!
Spices for the rub:
Finally, after 5 hours, we have TACOS!
Not Your Ordinary Tacos
There is about 5 hours total smoking time with this recipe.
Rub:
2 tbsps paprika
1 tbsp ground black pepper
1 tbsp salt
2 tsps oregano
2 tsps cumin
2 tsps garlic powder
2 lb. boneless shoulder chuck roast
1/4 c. tequila
1/4 c. beef stock
1 tbsp molasses
2 canned chipotle chilies, minced, plus 1 tbsp adobo sauce
Your favorite taco toppings
The night before you plan to smoke the meat, combine all dry rub ingredients, massage roast with the rub, place in a ziplock bag, and refrigerate overnight.
Bring smoker to about 225º to 250º.
Remove beef from refrigerator 45 minutes before smoking and let it sit at room temperature.
Transfer roast to smoker (I covered the grate with aluminum foil). Smoke the meat for 3 hours. Then place the meat on a sheet of heavy-duty aluminum foil with the sides pulled up. Combine the tequila, beef stock, molasses and chipotles and adobo sauce in a small bowl and pour over the roast, being careful not to let it seep out. Close foil tightly and smoke for and additional 2 hours or until the meat is falling apart and easy to shred.
Shred meat and toss with the liquid in the foil. Serve on tortillas with your favorite toppings.
Serves 4 to 6
Here’s what my little guy thought of the whole thing ~ boring!
The recipe for the Black Bean Salsa that I used (and is seen in the picture) can be found on Recipezaar.
Happy Cooking!
2 comments June 30, 2008
Grilled Jalapeno Poppers
I am adding a photo of Neely’s Creole Potato Salad to that post ~ I made it yesterday and it is DELICIOUS!
These aren’t true poppers but close enough that you get the idea. I use a perforated baking sheet on my grill (specifically for grilling) that I bought at BJ’s. It’s worth it’s weight in gold if you like to make complete meals on the grill like we do. Anyway, the recipe is easy to make ~ the hardest part for me is getting rid of the ribs and seeds and NOT touching my face while I am doing it. Yes, I did it this time, too. I left off the bacon bits off most of them because DH doesn’t care for bacon on anything (sacrilege, I know) but I put it on a couple for myself. I found that it was easier to sprinkle the bacon bits on after the cheese started melting as it “stuck” better. They would be a great starter for a barbecue. THe recipe came from Simple and Delicious.
Grilled Jalapeno Poppers
8 ounces Monterey Jack cheese, cut into 2×1/2 inch strips
15 jalapeno peppers, halved, seeds and ribs removed
1/4 cup dry bread crumbs
1/4 cup real bacon bits
Place a cheese strip in each pepper half. Sprinkle with the bread crumbs and bacon. Grill, covered, over medium-hot heat or until peppers are tender and cheese is melted. Serve warm
30 appetizers
Happy Cooking!
Add comment June 16, 2008
