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9 Great tasting barbecue recipes to wow your guests
9 Great tasting barbecue recipes to wow your guests |
| Date Created: 2/9/16 |
It's easy to get stuck in a rut, preparing and cooking the same old burgers and sausages on your home barbecue. With a little imagination and some professional guidance, you can create much more desirable dishes, offer a wider selection of foods, and you can even meet paleo and other dietary requirements while preparing great tasting and healthy recipes.
Below, we have gathered a selection of barbecue and grill recipes that you can prepare on any barbecue or fire pit.
At BBQWorld we have a large selection of gas and charcoal barbecues, as well as accessories like The Big Easy Smoker as well as smoking chips and other accessories, as well as any of a large selection of Weber barbecues, to further improve the barbecuing experience. Create the best tasting and the best smelling ribs, pulled chicken, or scallops and impress all of your barbecue guests.
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The Duck Dive's Pulled BBQ Chicken Sandwich
Shredded meat is a versatile meal option that is quick and easy to prepare. While pork might be the pulled meat we're used to, chicken is not only cheap but it is lighter and comparatively quicker to prepare. The best pulled meat dishes are those that incorporate a tasty rub or sauce, and the following recipe from www.theduckdive.com provides you with everything you need to create a stunning pulled BBQ chicken sandwich, except the barbecue.
Serves: 6
Ingredients for Sandwich:
1 Whole Chicken (Should yield 3 ½ pounds of meat)
½ cup Dry Rub
1 Lemon
¼ cup Melted Butter
6 Brioche Buns
Ingredients for BBQ Sauce:
2 cups Sweet Baby Ray's Barbecue Sauce
1 cup Ketchup
1 cup Pineapple Juice
1 cup Apple Cider Vinegar
1 Yellow Onion, minced
4 Garlic Cloves, smashed and minced
2 tbsp. Salt
1 tbsp. Pepper
Ingredients for Onion Strings:
1 Large Yellow Onion, sliced into thin rings
1 cup Flour
1 tbsp. Dry Rub Seasoning
¼ cup Buttermilk
Directions for Pulled Chicken:
> Preheat oven or barbecue to 350 degrees.
> Smother the chicken inside and out with dry rub.
> Place chicken on chicken stand.
> Squeeze lemon juice over the upright chicken and drizzle with the melted butter.
> Let chicken cook for 60-80 minutes.
> Let cooked chicken rest for 30 minutes to cool.
> Hand shred cooled chicken for sandwiches.
> Toss shredded chicken in BBQ sauce.
Directions for BBQ Sauce:
> Place all ingredients into a pot and bring to a simmer.
> Immediately shut off the heat when sauce reaches a simmer. If you let the sauce boil, it will turn bitter and scorch the bottom of the pan.
> Use immersion blender to smooth out sauce.
Directions for Crispy Onion Strings:
> Preheat a small pan of oil to 350 degrees.
> Dredge the onion strings first in the buttermilk and then in the seasoned flour.
> Fry small batches of onion strings at a time in the oil to ensure crispy strings.
> Let onion strings drain on cooling rack and reserve for sandwich preparation.
Directions for The Build:
> Split brioche buns and spread a little mayo on each side.
> Toast buns on grill.
> Place a generous handful of chicken onto bottom bun.
> Top pulled chicken with crispy onion strings.
> Finish sandwich with top bun.
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Good Old Kentucky Red Eye Barbecue Sauce
Blue Plate Catering's Executive Chef, Randal Jacobs, gives us a red eye barbecue sauce with a healthy dose of whiskey and bags of taste. The sauce can make a great addition to any meat, or it can be used to pep up your vegetable and side dishes. Below the sauce recipe, there's a great example of how to use the sauce in order to craft a grilled chicken recipe with a kick.
Serves: 4 cups
1/4 cup Brown sugar
1 cup Koval whiskey
1 cup Ketchup
1/3 cup Oil
1/2 cup Vinegar
1/4 cup Molasses
2 tsp. Lemon juice
3 tbsp. Worcestershire sauce
2 tbsp. Chili powder
1/4 tsp. Ginger
1/2 tsp. Garlic powder
1/2 tsp. Dry mustard
1 tsp. Dried onion flakes
1 dash Salt and pepper
Preparation:
> In a large pot melt the brown sugar until it dissolves and slightly bubbles. Add whiskey and cook for 3 minutes.. Combine the above ingredients over medium heat.
> Be sure to stir really well to incorporate all the dried spices.
> Simmer for 30 minutes and stir often.
To Prepare Grilled Chicken: (Using Good Old Kentucky Red Eye Barbecue Sauce)
2 whole chickens (3 lb. each)
2 small lemons, cut in half
2 cup good old Kentucky red eye barbecue sauce (divided)
1 tsp. dried parsley
4 cloves garlic, peeled
Prepare Grill:
> Light one side of grill, leaving other side unlit. If you have vertical burners just leave the back burner lit.
> Close lid; heat grill to 350ºF.
Prepare Chicken:
> Trim and discard excess fat from chickens.
> Tip: Remove the back bone from the chicken making it lay flat, this will cut down on cooking time and will yield the same great results.
> Squeeze lemon juice into small bowl; reserve lemon halves.
> Add ½ cup of barbecue sauce and seasoning to juice; mix well.
> Place 2 each lemon halves and garlic cloves inside each chicken cavity.
Cook Chicken:
> Place chickens, breast-sides up, on grate over unlit area; cover.
> Grill 1-1/2 to 2 hours or until chicken is done (165°F).
> Turn and brush occasionally with sauce for the last 20 minutes.
> Place chicken over lit area and lightly char (the little charred pieces of barbecued skin is my favorite part to eat.)
> Remove and discard lemon halves and garlic from chickens before serving.
Because, the only thing better than BBQ? Boozey BBQ
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Strongbow Gold Apple Smoked, Sauced & Spiked Ribs
Apple cider is a natural recipe addition for ribs or pork as well as being a great liquid refreshment to accompany your al fresco dining experience.
strongbow.com provide a sticky apple cider rubbed recipe. The mustard and pepper flakes give the finished ribs a fine kick while the instructions also give tips on how to effectively use smoking chips for an authentic smoked barbecue taste. For a great smoky taste from your own barbecue, we have a selection of smoker boxes, smoking chips, and other accessories that allow you to enjoy an authentic flavour even if you prefer the convenience of cooking on a
gas barbecue.
Ingredients
Ribs: 1 rack baby back pork ribs, 3lbs or less
1/2 cup BBQ spice mix
2 cups Applewood chips
Mop:
1 cup Apple cider vinegar
6 oz Strongbow Gold Apple Cider
2 tbsp. Dijon mustard
One apple Thinly sliced
Pinch Red pepper flakes
Strongbow Apple BBQ Sauce:
6 oz Strongbow Gold Apple Cider
1 5.5 oz can tomato paste
½ Sweet onion, finely diced
1/2 Apple, finely diced
1/4 cup BBQ spice mix
1/2 cup Apple sauce
1/2 cup Honey
1/2 cup Red wine vinegar
1/4 tsp. Cayenne pepper
Kosher salt To taste
Prepare Ribs:
> Rub ribs all over with the BBQ seasoning mix (available in the grocery market spice aisle).
> Wrap the ribs in plastic wrap and let set in the refrigerator for at least an hour, up to overnight.
> Make the mop sauce by combining all ingredients in a glass jar. Place by the grill.
Prepare the Grill:
> Prepare a charcoal or gas fire. If using charcoal, bank all the charcoal on one side of the grill.
> Arrange the grates so that you can add more charcoal without removing the cooking grate, if possible.
> Form a tray out of aluminum foil large enough to hold the wood chips.
> Sprinkle water over the chips.
> Place the chips by the coals or over a lit burner if using gas.
> The ideal temperature is 250 degrees. This is easier to achieve with gas, but with practice and patience can be achieved with charcoal.
Cook the Ribs:
> When the chips are smoking and the grill has reached around 250 degrees, place the ribs on the coolest part of the grill (farthest from coals or burner), bone side down.
> Close lid.
> Monitor the temperature and the smoking chips, and apply the mop sauce every 15 minutes.
o Tip: If the chips get too hot and start burning, sprinkle them with water.
Check on doneness after 90 minutes. The rib bones should be sticking out, and if the rack is held by tongs on one end they should bend, but not break.
If unsure, smoke for another 30 minutes.
Prepare Strongbow Gold Apple BBQ Sauce:
> Mix all the ingredients together in a saucepan and simmer on low for 15-30 minutes, depending on preference of thickness.
> Let the ribs rest a minimum of 30 minutes, then cut the bones individually from the rack.
> Serve with the sauce and enjoy.
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Sweet as Your Mama Rib Recipe
Ribs are a classic staple barbecue meal. Combining them with a dry rub, which is made up of complementary dry herbs and spices, gives a great glaze while the rub is allowed to soak into the meat itself and create a great, tasty recipe. This sweet rub, brought to you by Bryan Mroczka, the Executive Pitmaster for Sonny's BBQ, is the ideal accompaniment for smoked ribs.
DRY RUB
Ingredients
1 tbsp. Cumin
2 tbsp. Paprika
1 tbsp. Granulated garlic
1 tbsp. Granulated onion
1 tbsp. Chili powder
1 tbsp. Brown sugar
2 tbsp. Turbinado sugar
2 tbsp. Kosher salt
2 tbsp. White pepper
SWEET SAUCE
Ingredients
1/4 cup Water
1/4 cup White vinegar
2 tsp. Molasses
2 tsp. Mustard
2 tsp. Chopped garlic
1/4 cup Chopped onions
2 tbsp. Light brown sugar
Dash Frank's Red Hot
Dash Worcestershire sauce
Pinch Cayenne
Pinch Freshly ground black pepper
1 tsp Hickory smoke
1 tsp Canola oil
Salt to taste
Prepare the Dry Rub:
> Combine all ingredients in a large bowl and mix well.
> After all ingredients are mixed well place rub in a dredge can.
Prepare the heat Sauce:
> First add oil and heat then sweat the onions and garlic.
> Add the remaining ingredients and simmer for 45 minutes.
Smoking Procedures
Pit temperature: 225°
Cook time: approximately 4 hours
> Remove skin from backside of the baby back ribs and evenly coat dry rub on back and top side of the ribs.
> Let ribs rest for 30 minutes before placing on the smoker to allow the rub to adhere.
> Set your smoker to 225° and for best taste and colour use apple and cherry wood.
> Around hour 4 the ribs should have an internal temperature of 195°, remove ribs and evenly coat the topside of the ribs with sauce.
> Place back on the smoker for 30 minutes for the sauce to caramelize.
Remove and eat!
No smoker? No problem!
> Soak apple and cherry wood chips in water for 30 minutes before placing them into three layers of aluminium foil; then seal the foil to create an envelope.
> Poke holes in the foil envelope so smoke can escape.
> Remove the cooking grate in your grill and place the wood chip envelope over the burners on the right side of your grill.
> Put the cooking rack back and turn on the right-side burners.
> When you put your ribs on the grill, place them on the left side of the grill.
> Tip: To add moisture to the cooking chamber, add a small bowl of water or fruit juice.
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Competition Ribs
The US take their ribs seriously, with regular competitions taking place throughout the year. As such, if you want sticky and top notch ribs for your barbecue or fire pit party, we tend to turn to the US for inspiration. Pitmaster, Tuffy Stone of
Destination America's Pitmasters, provides us with competition level rib recipes. You don't have to use a fire pit, and even if you use a gas powered barbecue you can use smoking chips to give an authentic taste.
Ingredients
Serves: 4-6
For the Rubs and Ribs:
1/2 cup Light brown sugar
1/4 cup Sweet paprika
1 tbsp. Chili powder
1 tbsp. Onion powder
1 tbsp. Garlic powder
1 tbsp. Cayenne
1 tbsp. Kosher salt
1 tbsp. Ground black pepper
2 racks St. Louis-cut pork spareribs (about 3 lb. each)
For the Sauce:
3 cups Ketchup
1 cup Dark brown sugar
3/4 cup Distilled white vinegar
2 tbsp. Molasses
1 tbsp. Worcestershire sauce
1 tbsp. Chili powder
1 tbsp. Sweet paprika
1 tsp. Onion powder
1 tsp. Garlic powder
1/2 tsp. Cayenne
1/2 tsp. Ground black pepper
3/4 cup Water
1/2 cup Honey
2 tsp. Apple cider vinegar
1/2 cup Apple juice
8 tbsp. Unsalted butter, melted
1/4 cup Light brown sugar
Prepare the Rub:
> Mix sugar, paprika, chili, onion and garlic powders, cayenne, salt, and pepper in a bowl.
> Apply generous coat of rub to the ribs and let sit 1 hour.
Make the Sauce:
> Whisk together ketchup, sugar, vinegar, molasses, Worcestershire, chili powder, paprika, onion and garlic powders, cayenne, pepper, and ¾ cup water in a 4-qt. saucepan.
> Simmer over medium heat; cook, stirring, until thickened, about 20 minutes.
> Remove from heat, measure 1 cup into a bowl, and stir in ¼ cup honey and the apple cider vinegar; set aside. (Reserve remaining sauce for another use.)
> Pour apple juice into a spray bottle; set aside.
Prepare your Cooker or Grill:
If using a grill, set it up using a 2 zone method so that you have both a direct and indirect cooking area. This can be achieved by turning off one of the burners on a gas grill or by putting lit coals on only one half of the bottom of a charcoal grill. If using a grill, cook on the side of the grill that doesn't have hot coal or on the side where the burner is off.
Cook the ribs:
> Place ribs, meat side up, on grill grate.
> Maintain a temperature of 275° (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature; see instructions),
> Cook, spraying with juice every 30 minutes, for 2 hours.
> Remove ribs from grill; transfer to 2 large stacked sheets of foil.
> Drizzle butter, honey, and sugar evenly over both sides of ribs.
> Position ribs meat side down and close foil around ribs.
> Return to grill and cook for 2 hours or until tender.
> This can be checked with a skewer or a meat thermometer. Internal temperature will be around 203-205°.
> Carefully uncover ribs and discard foil.
> Brush a coat of sauce on both sides of the ribs and return to grill/cooker.
> Cook for 15 minutes to set the sauce.
> Serve with remaining sauce on the side.
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Barbecue Rub for Chicken, Pork Shoulder or Pork Ribs
This rub from Chef Mike Carrino of the Pig & Prince Restaurant in Montclair, NJ can be used on ribs, pork shoulder, or chicken. The rub not only adds great flavour to the meat of your choice but it also adds a glaze that improves the look of your dish.
Ingredients
1 ½ cup Brown sugar
1 cup Salt
1 cup Garlic powder
1 cup Onion powder
2 tsp. White pepper
½ cup Cumin
¼ cup Coriander
2 tsp. Cinnamon
1 ½ tsp. Cayenne
2 tsp. Ground mustard
3 tsp. Paprika
1 cup Chili powder
Prepare The Food:
> Mix all ingredients together and generously rub down your choice of meats.
> Allow meats to sit for at least an hour, up to 24 hours
Cook The Ribs:
> Grill ribs on medium heat on gas grill or indirect heat on charcoal grill for 30/40 minutes rotating often.
Cook The Chicken:
> Smoke or roast chicken at 325 degrees for 45/55 minutes until internal temperature reaches 160 degrees.
> Allow to rest for 20 minutes before carving.
Cook The Pork:
> Smoke or roast pork shoulder at 315 degrees
Weight Time
5 lbs 3 hours
10 lbs 5-6 hours
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Poultry Dogs
Traditional hot dogs use pork as the primary meat in the recipe, but chicken and turkey naturally lend themselves to barbecuing and grilling. These poultry dogs from GiGi at http://gigieatscelebrities.com/ are quick and easy to prepare and are a great paleo barbecue idea.
Ingredients
1/2 Pound Ground Chicken Breast
1/2 Pound Ground Turkey Breast
3 oz Roasted Sweet Potato
2 Tsp Cappy's Dry Rub Seasoning
Directions
" Mix the ground chicken breast, ground turkey breast, roasted sweet potato, and spices into a bowl.
" Form the mixture into hot dogs on a skillet that has been sprayed with nonstick cooking spray.
" Let the mixture cook on each side for 3-5 minutes.
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Lemon Grass Grilled Scallops
Scallops not only taste great but they are packed with protein while being very low in calories. On average, a single scallop contains 20 grams of protein and just 95 calories. They're also quick and easy to cook, although you do need to make sure that you don't overcook them in order to enjoy the best tasting scallops possible. Caroline from extravagantgardens.com provides us with a simple recipe to prepare great tasting scallops using lemon grass from her own garden, but you can easily pick it up from most supermarkets or specialist food shops.
Ingredients
1 Stalk Lemon Grass (per 4 or 5 scallops)
5 Scallops/person
Olive oil
Salt & Pepper
Prepare The Food:
" Cut the stalks from your plant, wash and clean off the old outer leaves.
" Cut the end on an angle so you can easily thread the scallops. (You can also buy them in pre-cut bundles at Asian grocers).
" Rinse your scallops, pat dry and thread 4 or 5 onto the lemon grass stalk.
" Rub with a good dose of olive oil and sprinkle with salt and pepper.
" Let sit for a few minutes to impart flavour.
Cook The Scallop Skewers:
" Place the skewers in a grill basket and set over the cooler side of your grill.
" Cook for total of about 5 minutes, flipping once.
" Do not overcook or you'll be unhappy.
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