Recipezaar: Preparation,Barbecue,Smoker recipes

Dry Rub for Barbecue Meats and Ribs

Mon, 06 Aug 2001 17:37:34 -0400

From an article on Kansas City famous for it's barbecue. -- posted by Judi Caston

Texas Barbecue Brisket

Sun, 25 Nov 2001 14:19:01 -0500

Re-arrange the sequence of the process -- posted by Ross

Dale's Renown Pork Butt

Sat, 15 Dec 2001 18:07:03 -0500

This is a friends best. -- posted by Connie Maple

Emeril Lagasse's Barbecued Pulled Pork Sandwiches

Sun, 17 Mar 2002 10:24:28 -0500

I saw this on Emeril Live and it looked so good I decided I had to try it. Since I live alone, I'll have to wait for my next big BBQ to try it out. -- posted by Amber Dawn

Seaman Family Barbecued Ribs

Sat, 27 Apr 2002 19:14:29 -0400

This is Brad Seaman's family's recipe for ribs. They're no-fuss, delicious ribs that use both a spice rub and a barbecue baste. Although there are plenty of good spice rubs you can buy, they're a snap to make, and by experimenting with the ingredients you can really add a personal touch to your ribs. -- posted by Steve_G

Braised Baby Back Ribs

Mon, 29 Apr 2002 21:03:08 -0400

Delicious, tender, fall off the bone ribs! -- posted by Steve_G

Perfect Smoked Pork

Mon, 03 Jun 2002 20:46:05 -0400

Classic smoked pork roast, amazing flavor, tender and juicy. -- posted by Steve_G

Hickory Smoked/Bbq Baby Back Ribs

Mon, 03 Jun 2002 20:54:34 -0400

The ultimate smoked baby back ribs at home. Just as good as any smoke house that you'll go to. An amazing recipe that was adapted from a cooks illustrated article. -- posted by Steve_G

Deanna's BBQ Ribs

Tue, 25 Mar 2003 20:13:15 -0500

I found this recipe years ago in a Better Homes and Gardens magazine. The crab and shrimp boil wasn't part of it but after a trip to New Orleans I threw some in the pot with the ribs and loved the result. The sauce is deceptively sweet and then the spice in the meat hits your taste buds. Yum. I've substituted other coffee liqours for the Kahula and other BBQ sauce for the Kraft and it always turned out well. It's such a simple recipe but so tasty. -- posted by BW Morgan

Lacquered Saigon Chicken on a Beer Can

Tue, 08 Apr 2003 20:13:14 -0400

This is a variation of the Vietnamese lacquered chicken. When properly prepared, the bird will have crackling crisp, mahogany-colored skin that shines like Asian lacquer. -- posted by Tish

Braised Brisket With Onions & Garlic

Thu, 21 Aug 2003 20:03:53 -0400

-- posted by Old Magic1 Barfield

Carolina Style Barbecued Venison

Wed, 03 Sep 2003 20:05:08 -0400

This technique is time consuming, but worth the wait. Adds a little fat to a non-fat piece of venison (and a lot of moisture) Deer heaven instead of Hog heaven -- posted by chef blade

Marna's Killer Rib Rub

Fri, 03 Oct 2003 20:01:19 -0400

Not too sweet, not too spicy!! Just too easy for the great results. -- posted by marna

Homer's Jerk Rub

Thu, 30 Oct 2003 20:01:55 -0500

Good stuff Maynard! -- posted by Iowahorse

Ultimate Easy Marinade

Mon, 03 Nov 2003 20:00:32 -0500

You'll have them begging for more with this quick and easy marinade. Make copies of the recipe. Everyone you "treat" will ask for it! -- posted by Gerald Norman

Blackened Turkey Breast

Sat, 15 Nov 2003 19:59:50 -0500

A different way to serve turkey. This is not a slow roasted bird! If you are grilliterate, this can be done using the indirect method with a little hickory or mesquite added to the charcoal. -- posted by chef blade

Drunken Chicken Tex-Mex Style / Beer Can

Mon, 19 Jan 2004 20:00:04 -0500

This is our favorite way to serve chicken and there are lots of variations. The lime and chili adds a really special flavor. The Tequila just makes you smart! -- posted by venus2

Pulled Pork

Fri, 09 Jul 2004 20:00:07 -0400

A variation of Alton Brown's recipe. If you have only cooked pulled pork in the oven, you are really missing out on a treat. The smoke gives a beautiful flavor and adds the smoke ring that to me is the mark of good barbecue. You can use whatever type of sauce you prefer on this- vinegar based, mustard, or tomato based. Whichever type you use, it is best if it is on the thin side, so water it down if you need to. -- posted by Sue L

The Most Delicious Maple Glazed Pork Loin

Fri, 21 Jan 2005 20:01:25 -0500

Wow, wow, wow is all I can say about this recipe. This recipe was taken from the KC Barbeque Society Cookbook and was submitted by Bob Zaban. We make a lot of pork loin in our house and I have to say this is the best recipe we've tried yet. Fancy enough for a nice dinner party and so flavorful. I hope you enjoy it as much as we do! -- posted by KC_Cooker

Smoked Chicken on a Beer Can

Sun, 10 Apr 2005 13:36:38 -0400

From my hero of the grill, Rob Rainford. This to me is the ultimate beer can chicken recipe and the ultimate treat for me! The leftovers make awesome sandwiches, especially grilled cheese sandwiches with monterey jack and some salsa. -- posted by Whipper

Smoked Corn and Pepper Chowder

Sun, 10 Apr 2005 17:47:10 -0400

Found this at the Weber sight and tweeked. You've got corn, jalapenos, potatoes, bacon, onions in a creamy spicy soup! Warming Comfort Food! -- posted by ~Rita~

Smoked Tomato Sandwiches With Goat Cheese and Basil

Tue, 12 Apr 2005 10:21:00 -0400

Yes it takes time to make but savoring every bite of this delicious sandwich is made special with smoky overtones. Do enjoy this open faced the bread cutting thick or as directed. -- posted by ~Rita~

Jamaican Jerk Rub

Sat, 16 Apr 2005 17:35:25 -0400

This can be used for chicken, beef or pork, increase the heat by adding in more cayenne pepper, or add in some red pepper flakes. For best flavor, meat should be left to marinade for 24 hours in the fridge. Spice amounts may be doubled or tripled if desired. -- posted by KITTENCAL

Oklahoma Joe's Mustard Rib Rub

Sun, 24 Apr 2005 20:21:22 -0400

Oklahoma Joe's is the BEST Barbeque restaurant in Kansas City, in my opinion :) We love it there and love this rub! -- posted by KC_Cooker

Oklahoma Joe's Rib Rub

Mon, 25 Apr 2005 15:07:00 -0400

Living in Kansas City, we have a wide range of BBQ joints to choose from, but our favorite has always been Oklahoma Joe's in the heart of KC! This is a mixture of flavors - sweet, peppery and spicy. You'll love it! -- posted by KC_Cooker

Vanilla, Cardamom and Apple Brined Pork Loin

Wed, 04 May 2005 15:12:51 -0400

This recipe makes enough brine for a 4- to 6-pound boneless pork loin, or six 1 3/8- to 1 1/2-inch-thick center-cut pork loin chops, or 4 pork tenderloins, 1 to 1 1/4 pounds each. Directions shows optional cooking styles for different cuts of pork. Depending on method and cut of meat the brining and cooking times vary. -- posted by ~Rita~

Stuffed Pork Loin

Thu, 23 Jun 2005 17:56:33 -0400

BBQ Stuffed Pork Loin for smoker or oven from texas bbq -- posted by Joe Perez

Skewered Squash

Tue, 06 Sep 2005 19:04:25 -0400

Easy, really good way to have a vegetarian cook out. Fresh vegetables are SO GOOD! -- posted by VeggieHippie

Grilled Mesquite Beef Fajitas (Tex-Mex)

Mon, 09 Jan 2006 19:46:24 -0500

I got this recipe while, in all places, Germany, but it is by far my favorite fajita recipe, and never fails to get rave reviews. I use a Weber grill, but any kettle style grill or smoker will do. Using indirect heat gives the best results. Time to make does not include marinating over night. -- posted by Pokey in San Antonio, TX

Memphis Style Baby Back Ribs

Thu, 19 Jan 2006 19:11:15 -0500

I got this recipe from an elderly gentleman who volunteered to cook up a bunch of ribs for a fundraiser I was hosting. The fundraiser was a huge success, and my family and I have enjoyed this recipe immensely over the years. You can use either baby back or spareribs. Even country style ribs will work, but you'll have to adjust the cooking time. -- posted by Pokey in San Antonio, TX

Barbecue Dry Rub

Wed, 25 Jan 2006 14:23:41 -0500

This is a really good spicy barbecue dry rub. I use it mostly on wings that I marinate 24+/- hours in the fridge, but have also used it on short ribs, too. It is really good, makes a lot. Use 2 tbs or so on 15 or so wings. -- posted by RHOS

Lemon Pepper Mesquite Grilled Chicken (Southwest)

Thu, 26 Jan 2006 12:40:47 -0500

This is a very easy recipe that produces spectacular results. The citrus juice tenderizes and the lemon flavor, combined with the mesquite is to die for. This works with any cut of chicken--breasts to wings. Prep time does not include time to marinate. -- posted by Pokey in San Antonio, TX

Lets Get Messy Baby Back Ribs

Mon, 30 Jan 2006 21:42:39 -0500

Here in Texas we generally don't cook our ribs with BBQ sauce. But being a Texan by choice, rather than birth, I occasionally get the urge to get sauce all over the place. Here is the recipe I love best when the spirit strikes. Prep time does not include the time marinating the ribs over night. -- posted by Pokey in San Antonio, TX

Cajun Habanero Sausage

Tue, 31 Jan 2006 20:25:28 -0500

Tired of sausage that claims to be hot but isn't? Try this recipe. You'll need a grinder with sausage stuffing horn if you want links. Otherwise, use a food processor, and make into patties to pan fry and freeze the rest. -- posted by Pokey in San Antonio, TX

Cajun Fried Turkey Injection Sauce

Tue, 31 Jan 2006 20:25:44 -0500

Nothing flavors your turkey or other poultry better than injecting the marinade deep into the meat. This is a very easy recipe--enjoy! -- posted by Pokey in San Antonio, TX

Spicy Smoked Ribs With Pineapple Rum Glaze

Sat, 04 Feb 2006 20:37:40 -0500

Just loaded with wonderful flavor, even without using the dipping sauce, that really compliments the pork. These ribs are a real departure from the usual approach! In fact, this is our preferred way to have ribs most of the time now. I've adapted this recipe from the "License to Grill" show to the '3-2-1 method' of cooking ribs that I always use now. You can easily re-adapt this to your way of cooking ribs if you want, but the 3-2-1 method does yield great results every time. Don't let the list of ingredients and instructions intimidate you, it's really not that difficult or labor intensive to make. If you happen to have a pineapple on hand, you could add some rind from it along with the wood chips for an extra complimentary layer of flavor in the smoke. -- posted by Whipper

Smoked Salmon

Wed, 01 Mar 2006 08:40:40 -0500

One of my husband's favorite things to cook is smoked salmon. This is our favorite, it is a very moist smoked salmon. Start soaking the wood chips while the salmon brines. Plan ahead by 2 hours. My kids love this, go figure! -- posted by MommyMakes

Hot Nuts

Mon, 13 Mar 2006 19:33:18 -0500

Next time you've got the smoker or grill with a cover fired up, try these. You won't believe how good they are. Use your imagination on the seasoning, type of wood, choice of nuts, etc. -- posted by Pokey in San Antonio, TX

Barbecue Chicken Rub

Mon, 20 Mar 2006 20:51:21 -0500

A great rub for chicken on the BBQ that goes well with most sauces. I always use it for wings on the grill. You can substitute cane sugar with brown sugar, although the moisture content of it will cause clumping in your rub. You can avoid the clumping by drying out the brown sugar by spreading it out on a cookie sheet, stirring it around every three hours. -- posted by Whipper

Lone Star Rub

Mon, 20 Mar 2006 20:51:33 -0500

A really nice tex-mex style rub by Jamie Purviance that's great on steaks. This makes enough for four good sized steaks, but I quadruple it and store it in a air-tight jar so that it's always handy. -- posted by Whipper

Whipper's BBQ Rub

Mon, 20 Mar 2006 20:51:43 -0500

A good all-purpose barbecue spice rub that is best suited for indirect cooking, or at least medium to low direct grilling. The sugar will burn with direct grilling over high heat. You can subsitute the cane sugar with brown sugar, but because of the mositure content it tends to clump and isn't as easy to work with. You can always dry the brown sugar by spreading it out on a cookie sheet and letting sit until it drys out, stirring every 2-3 hours. -- posted by Whipper

BBQ Ribs With Cola Sauce

Mon, 27 Mar 2006 13:31:26 -0500

With it's sweet caramel flavor, cola is just begging to be made into a barbecue sauce! Root beer and Dr. Pepper works well too. You can use your method of cooking the ribs instead of the '3-2-1 method' presented here, but try it if you haven't already. The mustard paint does not actually give the meat a mustard flavor in the end, but it does enhance the flavor of the meat, as well as seal and moisten it and act as a glue for the dry rub. -- posted by Whipper

Mustard Paint

Mon, 03 Apr 2006 14:10:43 -0400

I've noticed that Paul Kirk, the "Baron of Barbecue", always bastes his meats with a mustard sauce before putting them in the smoker. He claims this is the most important step you can do in barbecuing, as it seals and moistens the meat. The vinegars in it interact with the enzymes of the meat and it enhances the flavor of the meat without actually giving it a mustard taste. It also acts as a glue for the dry rub. I really noticed an improvement after I started using it. This a mustard sauce I put together that you can use on ribs, pork butt, brisket and chicken. -- posted by Whipper

Apple BBQ Pork Ribs

Thu, 20 Apr 2006 15:34:42 -0400

These ribs are loaded with flavor. Slow cooking with low heat is key. The ribs will be very tender and juicy, and the layered apple flavors make for a very fine eating experience. Prep time does not include an overnight stay in the refrigerator. -- posted by Pokey in San Antonio, TX

Smoked Turkey or Chicken Legs

Fri, 05 May 2006 15:33:12 -0400

Just like the state fair or renaissance festival! Make these for now, or heat them up later. you can use a gas, electric, or charcoal Smoker, or a conventional grill if you use indirect heat. You can actually use this same recipe for a 12-15 lb whole turkey or chicken as well, just keep it in the smoker for a full 12 hrs. -- posted by Darrinw2001

Cantonese Pork Spareribs (Bbq)

Thu, 11 May 2006 11:27:19 -0400

Tired of the same old rib recipes--try these. The ingredients are, as the name implies Asian, but can be found in most large stores or at any Asian grocery store. -- posted by Pokey in San Antonio, TX

Hogg Heavenly Ribs

Mon, 15 May 2006 18:25:25 -0400

Mouth watering fall off the bone ribs. Two step recipe but well worth the time. -- posted by daggle

Curried Mint Barbecue Marinade for Chicken Pieces

Mon, 15 May 2006 18:50:44 -0400

A friend of mine from Mauritius brought this to a barbecue we had last weekend. It was absolutely delicious, so much so, I had to get the recipie, so here it is. -- posted by wizkid

Carolina red Pulled Pork Shoulder

Tue, 30 May 2006 20:36:43 -0400

From the Weber sight a recipe tweeked and want to make. -- posted by ~Rita~

All-Purpose Barbecue Rub

Wed, 21 Jun 2006 13:10:07 -0400

By Lucy Waverman and found at lcbo.ca. If using this rub for pork and pork spare-ribs, increase the sugar to 2 tbsp (25 mL). -- posted by evelyn/athens

Alabama BBQ Chicken and White Sauce (Grilled)

Mon, 26 Jun 2006 19:30:29 -0400

Had this at a friend's house this weekend and it was great. Very different. She used a "Green Egg Smoker" which cooked the chicken slowly and kept it very moist. You can use boneless, skinless breasts and then serve them on nice bread with lettuce leaves, pickles (if you like) and the white sauce! My friend got the recipe from "Smoke and Spice" and this is a similar one from The BBQ General website from a magazine called Cook's Country. Hope you like it. I don't have a smoker but I can try indirect heating. I have a gas grill too so there are obstacles but I can experiment! -- posted by Oolala

Grilling or Smoking Rub

Mon, 26 Jun 2006 19:48:59 -0400

This is a simple rub but has an outstanding flavor, I have used it many times for chicken and pork! This rub has lots of "kick" to it and is best if left on meat overnight. -- posted by KITTENCAL

Dry Rub for Chicken or Turkey

Wed, 09 Aug 2006 18:08:54 -0400

This makes about 3/4 cup of the most wonderful spice blend, I have used it many times in the past --- the amounts listed is enough to coat one large roasting chicken, 1 small turkey or 2-3 small whole fryer chickens, or 12-14 pieces of chicken, if you like lots of heat then increase the cayenne, you will love this! :) -- posted by KITTENCAL

BBQ Ribs Dry Rub

Mon, 11 Sep 2006 18:52:20 -0400

This is a dry rub I've experimented with for a while. I put this on a couple racks of Pork ribs, marinaded overnight then cooked slow in my smoker. Wow did they turn out great! Wife and kids loved them. I put a homemade BBQ sauce on one rack and none on the other. Both were great but I think the one without sauce was better. Though this was cooked in a smoker, it could also be done in the oven or BBQ. -- posted by baumer64

Grilled Stuffed Pork Loin

Mon, 11 Sep 2006 20:25:42 -0400

While this would work fine in an oven, I prefer grilled or smoked pork loin. It's a relatively fast cook and flavorful meal especially stuffed with Swiss cheese and fresh spinach. -- posted by Red Apple Guy

Chicken Hot Legs

Wed, 13 Sep 2006 19:37:46 -0400

Spicy Hot Chicken Legs -- posted by Harley Cook

Smoked Tomato Salsa

Mon, 09 Oct 2006 20:49:24 -0400

This salsa is somewhat labor intensive but worth it! It requires a grill with the ability to smoke food. I came up with this because I just got a new grill/smoker, the inspiration was the Roasted Poblano Salsa in recipe # 184160 -- posted by Chef 358412

Calgary Hot Wings

Sun, 22 Oct 2006 14:12:10 -0400

Barbecue without beer is, well, too depressing to contemplate, and Im not just talking about to drink. Beers malty sweetness and pleasantly bitter edge of hops make for an interesting marinade. These Calgary Hot Wings were inspired by the Big Rock Brewery, in Calgary, Alberta, Canada. -- posted by Eric Freed

Brined Turkey and Sausage Stuffing

Tue, 24 Oct 2006 22:23:22 -0400

Since I gave a lecture or a class on brining, and since it is close to Thanksgiving, I thought I'd give a real Recipe for Brining a Turkey/Chicken along with a very good unusual Dressing. Easy, Fast Delicious. And Gormet all the way!!! -- posted by Angela Marie

Peppered New York Strip Steak

Mon, 08 Jan 2007 12:54:48 -0500

One of my originals. Few ingredients and simple yet folks will ask what you did. I have this posted on About.com also. This is not as hot (spicy) as it sounds. The peppers season the steaks just right. Edit 09/25/09 : Lime Pepper seems to not be available latley. You can zest a lime and dice the zest finely and add to fresh black pepper to get the same effect. -- posted by Chef Shadows

Basil and Wine Infused Smoked Chicken

Thu, 11 Jan 2007 19:41:38 -0500

My husband got a smoker for Christmas which we have been enjoying immensely...this recipe looks like it will be delicious adapted for its use...posted here so I won't lose it and so others can enjoy...from Wild Oats website. I will post exactly as they described...obviously if using an electric smoker you can omit the charcoal. This is a variation on the old classic "tortured chicken" posted on this website. -- posted by DogAndCatDoc

Cochinita Pibil

Wed, 21 Mar 2007 22:35:04 -0400

This is a Mayan recipe for an incredibly delicious "pulled pork" for tacos. We make this at the restaurant I work at, Ciudad D.F. in Dallas, but I actually like this recipe better. It comes from 'Tacos' The Santa Fe School of Cooking Series cookbook. Achiote paste and Banana leaves can be found in your local Hispanic Market. Trust me on this the Habaneroes only add flavor, there is no heat at all. If you want it spicy add more and leave the seeds in. Roasting them first also adds more spice. -- posted by Lust

Wicked Baked Beans

Sun, 22 Apr 2007 15:43:33 -0400

(Beans that will even make Chili Heads happy) Taken from http://www.smokingmeatforums.com/ recipe forum. Posted by Dutch -- posted by Chef Johnny K

Grilled Buffalo Wings

Mon, 21 May 2007 20:49:39 -0400

Grilled buffalo wings--great for summer cook outs. -- posted by Chef #503034

Elfie's Drunken Chicken

Mon, 21 May 2007 20:50:34 -0400

Great summertime grilling recipe. -- posted by Chef #503034

Blackened Pork Fillets

Fri, 25 May 2007 11:59:35 -0400

Jamie Oliver's grilled blackened pork filets. WOW, these are awesome. -- posted by TJW

Kittencal's Famous Barbecue Sauce for Chicken and Ribs

Tue, 05 Jun 2007 22:02:53 -0400

This is the best barbecue sauce, and trust me I have experimented with hundreds of different combinations over the years, this is even better than any of the popular bottled sauces! ---plan ahead this sauce must be made one day in advance to allow the flavors to blend and intensify, don't even think about using it the same day it is made, this sauce will take on a whole different flavor when simmered for 1 hour and left overnight in the fridge--- the ingredients can easily be doubled but keep the garlic amount no more than 2 tablespoons, and for the best flavor use only Heinz ketchup and a good quality brand of yellow mustard, I use French's mustard it really will make a difference in the taste, please do not omit the liquid smoke --- yield is only estimated as the sauce will reduce after simmering for 1 hour or more ---*NOTE* for a smoother low fat sauce omit the oil, onion and fresh garlic, then in the saucepan mix all remaining ingredients together and add in 1 teaspoon each garlic powder and onion powder then simmer for 1 hour -----you will love this sauce! -- posted by KITTENCAL

Mesquite Smoked Tofu or Tempeh

Tue, 19 Jun 2007 23:25:49 -0400

From 1001 low fat vegetarian recipes -- posted by That is Dr House to you

Smoked Sweet Cajun Pork Loin

Fri, 06 Jul 2007 17:07:48 -0400

A delicious smoked flavor combined with a sweet and tangy glaze. The meat is tender and moist. This was cooked on a propane smoker at 225 degrees for about 2 hours but could be coooked on the grill with a wood chips and a smoker box. -- posted by PaulaG

Cajun Country Smoked Ribs

Fri, 06 Jul 2007 21:00:51 -0400

If you don't have a smoker you can still grill these ribs with the seasoning blend. From the cookbook, Smoke and Spice. -- posted by Vicki in CT

Smoked Brie With Roasted Peppers & Garlic

Mon, 09 Jul 2007 23:27:54 -0400

This recipe is always a huge hit with our friends and family. It is written for cooking on a "Big Green Egg", but you could adapt it to any type of outdoor grill. -- posted by FCR Gal

Smoked Fruit

Tue, 21 Aug 2007 14:15:06 -0400

What a different and fun way to enjoy that fresh fruit. I have posted this with cherries but please do try other fruits! , Suffused with the heady smoke of beer or juice soaked wood chips will leave the fruit unbelievably rich, mellow, sweet-smoked flavor. You can use less fruit and a smaller pan but keep the 12 oz of beer or juice the same to soak the wood chips in. Enjoy as they are or try adding them as a garnish to your drinks, especially cherries, citrus etc... You can toss all kinds of fruit right in the same pan or use small foil opans and keep them separate. I thik a jar of smoked cherries would makea great gift too! Enjoy! -- posted by mama's kitchen

Smok-La-Homa Brisket

Sun, 26 Aug 2007 22:58:01 -0400

Larry Willrath by way of BBQ USA/Steven Raichlen. Posted per husbands request -- posted by ratherbeswimmin'

Bamboozled Husband's Barbecue Sauce

Thu, 30 Aug 2007 21:33:45 -0400

Need your husband to finish his honey do list? Give this a try. -- posted by Vicki in CT

Caribbean Jerk Meatloaf

Tue, 16 Oct 2007 21:41:39 -0400

This is a recipe that I went out on a limb and tried for the first time with some friends over. It was a huge hit. My kids even enjoyed it. This is definitely not the crunchy meatloaf you remember from bad potluck dinners as a kid! The jerk spice was a little hard to find, but our local Whole Foods had a great Hot Jerk Spice paste that worked perfectly. -- posted by Smokehouse Specialties

Southern Grilled Blackened Salmon

Sun, 27 Jan 2008 19:00:54 -0500

This is a knock out recipe I use to combine two of my favorite ways to cook salmon. I smoke it and blacken the salmon getting the best of both worlds. In a search to find a healthier way to prepare fish I found blackened seasoning. You can go to any super market, go to the spice isle, and find blackened seasoning. I want to encourage you to try out different spices to find the one that best suites your taste. My personal preference is Paul Prudhommes Magic Seasoning Blends Blackened Redfish Magic. -- posted by Chef Iron B

Sam's Totally Awesome Smoked Ribs

Wed, 19 Mar 2008 00:33:19 -0400

This meal is the most requested by DH's buddies. Doing things the day before helps improve the final result. Mix up the rub a few days ahead, mix the baste the day before, make your sides the night before. We serve his Smoked Ribs with my low-carb cole slaw, Roasted Corn on the Cob on the Grill, Fantabulously Easy Baked Beans, and Yankee Corn Bread. They don't need BBQ sauce but we do serve it on the side for Sam's buddies. The smoking time is really subjective. If it's cold out or windy or if you use charcoal or electric, all these things affect the outcome so if you are a newbie smoker read your manual and follow the guidelines for the equipment. Sam has a meat smoker and a fish smoker so there seems to be a difference in his personal preferences. He uses charcoal and wood chunks in the meat smoker and a sawdust in the electric fish smoker. The formula for the Rib Rub is 2 parts sugar (brown is ok), 1/2 part salt, 1 part paprika, 1/2 part ground black pepper, and eyeball 1/12th part garlic powder and onion powder if you like. The amount in the recipe below will do two big racks so mix accordingly. The basting sauce can be put into a squeeze bottle if you like. Sam likes basting them with a silicone brush. Cooking time does not include overnight in the fridge. Hope you like them. -- posted by Secret Agent

Barbecue Salmon Fillet

Mon, 24 Mar 2008 18:25:51 -0400

This recipe was created by my Grandfather about 30 years ago. It was originally designed to cook 10 0lbs of salmon but i have shortened the recipe to only make 1 lb. It is a recipe with many flavors. The edges of salmon are very sweet in nature. As you work your way further in towards the center of the salmon it becomes a much milder flavor. -- posted by Leferro

The Most Amazing Tasting Ribs in the World!

Thu, 17 Apr 2008 00:09:47 -0400

I actually got the basic idea from a Weber's Charcoal Grilling cook book, although I used a totally different barbecue sauce. This is the first time I've ever slow cooked ribs over charcoal and believe me - it really does make a huge difference. We've been doing ribs for years by boiling them, and then baking or barbecuing them and we've always enjoyed them. But slow cooking them over live fire just seems to add something that you can't get anywhere else! If you've got the time, and they're done right, you are going to love these! -- posted by Chef Ryoni

Grilled Clams With Garlicky White Wine Sauce

Wed, 23 Apr 2008 16:12:28 -0400

Yum! Make sure to serve with more wine and a great crusty bread to get all the delicious broth! This is also great with a squirt of fresh lemon or some chopped green onions as a garnish. Some even love to add a small dab of horseradish or even some good smoky bbq sauce. Experiment and try what you like. To really get the clams to cook quickly sometimes I will even place an old pot with boiling water or broth in it on the grill to add some steam. Adding some aromatics to the pot also seems to add to the flavor or the clams really well. This serves 6 as an appy or 2 as a meal if you include some bread and a green salad. Of course I could probably finish the whole lot of them off all by myself! lol Hope you enjoy this simple yet delicious dish! -- posted by mama's kitchen

Shishlik (Israeli Skewers)

Thu, 08 May 2008 15:16:58 -0400

Popular in Israel and you can use any meat, beef, or lamb. Usually prepared without any veggies on the skewers and best served with salads and pita. Preparation time assumes that the meat has been cubed. Yield depends on how small the meat is cubed -- posted by Pneuma

Brined Mesquite Grilled Turkey Breast

Sun, 18 May 2008 01:20:09 -0400

Turkey is very tasty done on the grill. -- posted by Sue L

Low Carb Rib Rub

Sun, 18 May 2008 01:34:07 -0400

This is great. Use it on other meats as well! It has really saved my bbq tooth when cutting carbs. -- posted by Sue L

Southern Pulled Pork

Tue, 20 May 2008 17:43:31 -0400

North Carolina Style Pulled Pork -- from memory! It's usually served on buns with coleslaw piled on top and vinegar sauce. -- posted by Jubal Harshaw

Low-Sugar Apricot Barbecue Sauce

Sat, 14 Jun 2008 20:06:29 -0400

I love the flavor the apricot adds to the sauce. -- posted by Sue L

Fall off the Bone Ribs

Thu, 03 Jul 2008 02:05:43 -0400

This is the most amazing succulent way to cook ribs easily in the oven and make them basically just fall of the bone. It's easy, very versatile ( you can try different spices or rubs). Works every time. -- posted by Sillygurl

Smoked Oysters and Bacon

Mon, 01 Sep 2008 03:11:01 -0400

This is how I hot smoked some oysters and bacon in a small fish smoker. They were shucked on the half-shell when I bought them so I smoked in the lower part of the shell. The small fish smokers get quite hot and put out smoke quickly, so you'll need to adjust the times quite a bit if using a different kind of smoker. -- posted by Peter J

How to Smoke Rainbow Trout

Fri, 31 Oct 2008 18:33:34 -0400

This is my handwritten instructions, which I think I saw on TV and am yet to try, so I thought I would post it for those lucky enough to have enough trout to smoke! -- posted by Good Looking Cooking

Smoked Pulled Pork

Sun, 01 Mar 2009 18:24:31 -0500

OMG! I made this recipe and I have to say I have never tasted anything so wonderful!! I always think I'll have leftovers, but all I have left is a bone and a few pieces of fat! The rub is from the Loveless Cafe in Nashville Tennessee. It does take a while, but once it's on the grill, all you have to do is throw in some extra charcoal and hickory chips/chunks. So you can do other things around the house while you cook it. The smell while it is cooking is wonderful, so you may have neighbors wandering over! I made this New Years Day for my pork, and since it was just me and my DS, I used a 3 lb boneless pork butt....mistake. I got a few strips of meat as I was pulling it, but otherwise, DS ate it all...he said it was the best thing he'd ever had, and he wants the recipe to cook back at college. He says he'll be a "legend" if he fixes this at school! I know this looks intimidating, but believe me....it is more than worth the effort! Fabulous pork!! Try it once, and you'll be hooked! -- posted by breezermom

Tri-Tip Marinade

Sun, 05 Apr 2009 22:10:13 -0400

It's our favorite marinade for tri-tip. The original recipe is from the Food Network site, but I've changed it quite a bit. It's SO tender and flavorful!! Marinate for at least 6 hours or over night. This is enough marinade for a 2-3 lb. tri-tip. -- posted by HeidiSue

Smoked Stuffed Meatloaf

Thu, 16 Apr 2009 01:44:43 -0400

I decided to try something different for my first grill outing of the year. This turned out wonderful, even my step-daughter who isn't a meatloaf fan said I could make this again! Note: directions are based on using a gas grill. Adjust for your particular circumstances. Prep time does not include freezer time. -- posted by KeithInWPG

Basic Fish Cure (Bbq Rub)

Mon, 20 Apr 2009 00:53:50 -0400

This is a rub to use on fish prior to grilling or smoking. Recipe from Steven Raichlen's How to Grill cookbook. He says feel free to use different kinds of sugars such as white, turbinado or maple sugar instead of brown. He also says you can add any additional herb or spice you may fancy. Use 3/4 cup of rub per pound of fish. -- posted by JanuaryBride

Bone Dust BBQ Spice

Sat, 25 Apr 2009 15:19:49 -0400

From: TAILGATING WITH CHEF TED READER HOT AND STICKY BBQ, Passionately Delicious Recipes for the Grill. Ted Reader uses this on practically everything from meat to vegetables. -- posted by Kit^..^ty Of Canada

That's a Wrap Corn on the Cob

Wed, 06 May 2009 17:44:23 -0400

Perfect for tailgating, summertime BBQ's or just about anytime. This has to be one of the simplest, most delicious side dishes you can make on the grill. -- posted by I <3 Cookbooks

Rub for BBQ-Smoking or Grilling

Tue, 26 May 2009 00:45:21 -0400

This is a dry rub I have created for our new BBQ smoker. Use as a dry rub or add up to 1/2 c. vegetable oil for a wet rub. Great on beef, pork or chicken. This is somewhat spicy due to the chipotle. -- posted by Bunniegirl

Smoked Poached Salmon

Sun, 19 Jul 2009 21:05:09 -0400

Salmon poaches in a foil wine boat and taking on the smokey flavor of wood chips in the barbecue. This is a family favorite from Sunset Barbecue Cookbook. -- posted by Julia Rodriguez

Country Barbecue Baste

Fri, 24 Jul 2009 12:31:44 -0400

From a clipping in the recipe box. Use this baste to brush meat or poultry while grilling. If you want to the extra baste while serving your meat or poultry, boil it for 3 minutes after using as a baste to destroy anything that may have been picked up from touching raw meat. One cup is enough to use with 2 1/2 pounds chicken pieces. -- posted by Grandma Kay

Dave's Memphis Rib Rub

Tue, 08 Sep 2009 12:48:58 -0400

The ultimate rub for both Memphis and St Louis Style ribs. Rub the ribs at least 12 hours and up to 24 hours before smoking. -- posted by Chef #1056668

Hickory-Smoked Brisket With Southwestern Barbecue Sauce

Tue, 29 Sep 2009 11:32:33 -0400

Found this in the LA Times, they note the following - This recipe calls for hickory chips and the use of a smoker, or a charcoal grill converted to a smoker. Hickory chips are available at many well-stocked markets as well as at barbecue supply stores. The barbecue sauce makes about 6 cups, more than is needed for this recipe. Any remaining sauce will keep up to 1 week, refrigerated. This recipe calls for 5 to 6 hours smoking time. -- posted by Buster's friend