Recipezaar: Southern U.S.,Barbecue recipes

Joe's Grilled Dove

Thu, 02 Oct 2003 19:59:57 -0400

From my buddy Joe -- posted by Iowahorse

Dove Kabobs

Thu, 02 Oct 2003 19:59:58 -0400

It's just dovely -- posted by Iowahorse

Arizona Cardinals Adobo Sirloin

Fri, 31 Oct 2003 20:00:42 -0500

A good steak deserves a good bite! Cook times approx depending on personal taste. -- posted by Iowahorse

Cleveland Browns Bbq Sauce

Fri, 31 Oct 2003 20:00:47 -0500

Has a slight zing that's super! -- posted by Iowahorse

New Orleans BBQ Cajun Shrimp

Tue, 25 Nov 2003 20:00:29 -0500

I found this recipe online and as I like all things "Cajun" I was not disappointed. This calls for beer, as I have had it in New Orleans. I like it with beer better than the sherry/white wine recipes. -- posted by Dug

Andouille Burgers with Red Pepper Mayo

Mon, 08 Dec 2003 20:00:27 -0500

Great burgers you can grill or pan-cook. They have a really good sauce which goes nicely with my sweet corn salsa. Perfect for a weekend meal! -- posted by Sue L

Dijon Marinated BBQ Chicken

Fri, 20 Feb 2004 19:59:27 -0500

Marinated and BBQed -- posted by tpw1963 williams

Wichita Falls Mop (for grilling)

Wed, 25 Feb 2004 20:00:21 -0500

My mother moved to Wichita Falls, Texas from Massachusetts in the 1950s and learned many new dishes from her Texan ex-mother-in-law. This delicious mop for grilling is among those recipes. This recipe makes about a quart and a half of it, and it's best to use beef stock, but broth is okay in a pinch. -- posted by EdsGirlAngie

Country Style Pork Ribs

Fri, 30 Apr 2004 20:00:06 -0400

Over the years, my husband told me why are you using any kind of sauce on them? He is right why? So for the past eight years or so, I have only used salt and pepper or what ever at the time I had a taste for when I grilled those ribs. -- posted by Redallnite

Garlic Stuffed Pork Loin

Tue, 18 May 2004 20:00:40 -0400

This is a real winner for pork loin. It always comes out moist and flavourful. Leftovers are great thin sliced for sandwiches and salads. Goes great with potatoe salad. Tastes great hot or cold! If you really like spicy try adding a slice of jalepeno pepper in eack hole with the garlic. -- posted by Greffete

Creole Style Smoked Baby Back Ribs

Fri, 04 Jun 2004 20:00:03 -0400

Reign as King of the Grill in your neighbourhood! Recipe comes from Rob Rainford. -- posted by CountryLady

Spicy Orange Beef Kabobs

Sun, 06 Jun 2004 19:59:10 -0400

These are simple and great!! -- posted by MizEmerilLagasse

Alabama White Barbecue

Sun, 20 Jun 2004 19:59:10 -0400

It's funny, I lived in Mississippi for a long time very close to Alabama and I never had this while I was there. It just figures that I would wait years to taste this deliciously different barbecue, which is creamy, tangy, and nicely smoky. The sauce will be thinner than what you normally expect with a tomato based sauce but it has just enough umph to make this chicken special. Now that my family has tried this, they wonder where it has been all their life!!! -- posted by Sue L

Creole Chicken Grill

Fri, 20 Aug 2004 19:59:00 -0400

This chicken has a great taste and is just spicy enough without being overpowering. Plus, you can double or triple the seasoning recipe and have extra on-hand for other dishes. Try it mixed with some softened butter to melt on corn on the cob or popcorn! -- posted by EdsGirlAngie

Cajun Shrimp Kabobs With Caramelized Red Onion Dip

Tue, 15 Feb 2005 20:00:06 -0500

This hors d'oeuvre may be served hot or chilled whatever way you prefer. I love them both ways. The recipe can be doubled or tripled. -- posted by Dancer^

Grilled Chicken Swirls

Mon, 14 Mar 2005 20:00:08 -0500

I used to buy these from a country store. I moved, so now I make them myself. I use Dale's steak seasoning or moore's. -- posted by Chef #202146

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~

Garlic Ranch Chicken

Mon, 11 Apr 2005 09:22:16 -0400

This makes such moist and tender chicken! Before grilling, I sprinkled a little black pepper and some cajun seasoning on this. The prep time includes marinading in the refrigerator for half an hour, although it is better if you can do it longer. ***Edited to add OAMC Instructions at the end of the recipe. Thank you to *Maggie* and the OAMC Forum. :) -- posted by Vino Girl

Bacon Wrapped Grilled Corn on the Cob

Tue, 12 Apr 2005 23:24:45 -0400

The ultimate decadent corn on the cob based on a recipe from Paula Deen, of course. :) The flavor the bacon gives the corn is outstanding! Prep time includes soaking. -- posted by Julesong

Grilled Chicken in Kentucky Bourbon Barbecue Sauce

Mon, 18 Apr 2005 11:36:30 -0400

Unusual and very good. The bourbon gives the sauce a very distinctive flavor. -- posted by littleturtle

Big Daddy's Carolina Style Barbecue Sauce

Wed, 04 May 2005 15:12:36 -0400

Found this on line. This is South Carolina style barbecue sauce, meaning that it is vinegar and mustard based, as opposed to the ketchup and molasses based sauces of the mid- and southwest. It combination of sweet and tangy flavors bring out the absolute best in grilled pork or chicken. -- posted by ~Rita~

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~

Cajun Spice Mix/Rub

Fri, 03 Jun 2005 17:09:49 -0400

Great cajun mix to season steak, ribs, chops or chicken. -- posted by littleturtle

Bourbon Rib Glaze

Thu, 07 Jul 2005 18:01:56 -0400

Also great on grilled chicken wings! Enough sauce for 2 racks of ribs. From the cookbook Cooking with Wine and Spirits. -- posted by Lvs2Cook

North Carolina Pulled Pork BBQ Sandwiches

Sat, 09 Jul 2005 14:50:46 -0400

Posted for Mary the Disturbed Stick Woman -- posted by ~Rita~

Kentucky Colonel Barbecue Pork Chops (Paula Deen)

Fri, 16 Sep 2005 05:45:03 -0400

I saw Paula Deen make this on Food TV. On the web site, it was attributed to the Kentucky Home Pork Producers. These grilled pork chops are drenched in a spicy sauce while they are on the grill. I thought it had a nick kick to it--not to spicy, but spicy enough to notice! -- posted by Sharlene~W

Raspberry-Barbecue Chicken

Mon, 19 Sep 2005 20:41:10 -0400

Seedless preserves, Dijon mustard, and a touch of vinegar then mixed into your favorite store-bought barbecue sauce to make a tangy glaze for Raspberry-Barbecue Chicken. Squash and Zucchini -- posted by Linda in Madison, VA

Southern Indiana Smokehouse BBQ'd Ribs

Fri, 30 Sep 2005 10:32:01 -0400

Smokey BBQ Ribs that taste so good, the neighbors won't complain about your barking dog anymore. -- posted by TCSmoooth

Grilled Chicken Piallard

Wed, 23 Nov 2005 11:16:36 -0500

This lemony chicken came from Emeril, one of the few recipes of his that I can actually make and afford. I love to grill! -- posted by Redneck Epicurean

Teriyaki Glazed Chicken With Rice

Mon, 28 Nov 2005 18:55:00 -0500

I love Asian food, especially stuff like this. Simple, beautifully elegant presentation, and tasty! -- posted by Redneck Epicurean

Shannon's Sooo Good Barbecued Spareribs

Fri, 02 Dec 2005 16:02:15 -0500

These are so tender. We always get compliments when we make these with the easy to make homemade sauce. I often have to quadruple the recipe!! -- posted by Chef Shannon #4

Shannon's Really, Really Good Barbecued Spareribs

Wed, 07 Dec 2005 21:22:52 -0500

These are so tender, we always get compliments when we make these with the easy to make homemade sauce. I often have to quadruple the recipe!! -- posted by Chef Shannon #4

Grilled Venison Bites (Deer Balls) (Cajun)

Wed, 04 Jan 2006 15:52:16 -0500

When you serve these up, the joke is; you have to kill a lot of deer to get this many ;o). Of course, they aren't really deer family jewels--they are actually bite size pieces of deer back strap or tenderloin. I got this recipe from a Cajun gentleman I hunt with in Haughton LA named Claude. I "guarunteeee", even people who say they don't like venison will eat a plate full of these. I prefer to use Tony Cachere's Cajun seasoning, thin cut bacon, zesty Italian dressing, and cook them over mesquite, but any wood or charcoal will do. Enjoy! -- posted by Pokey in San Antonio, TX

Rib Eye Steak in Bock Beer Marinade

Thu, 19 Jan 2006 15:51:25 -0500

AUS/NZ for ZWT 5 due to the influence the German culture has had on the region and the propensity for grilling! So succulent and tender you may not even need a knife. This steak is one of the top dishes served at Hudson's on the Bend, a popular Austin, TX, restaurant known for its game cooking and big-flavored, robust dishes. "These guys could cook a horseshoe and make it delicious," says CBS news anchor and frequent Hudson's diner Dan Rather in the foreword to their new book." Chef Jeff Blank offers creativity and originality in the kitchen to make him one of the most celebrated chef's in the country. Jeff has owned Hudson's on the Bend Restaurant in Austin since 1984. Prior to that, he owned and operated Wineskin Restaurant in Aspen, Colo. He was praised by the New York Times, Texas Monthly, and Chef's Magazine. In 1996 and 1997, Jeff won the People's Choice Award at the Texas Wine and Food Festival. Hudson's on the Bend was named to the "Top 50 Restaurants in America" list. (Cook time does NOT include marinating time.) Variations: This is also a wonderful marinade for baby-back ribs, portabello mushrooms, chicken . . . you get the idea. Timing: Marinate the steaks in an airtight plastic bag the day before grilling to achieve the optimum flavor. http://hudsonsonthebend.com/main.php.... PS Tamaretta, thank you and YES this marinade is wonderful on portabellos! -- posted by mama's kitchen

Quick and Low-Cal Grilled Bistro Chicken

Mon, 23 Jan 2006 19:14:28 -0500

This is one of those "from the dietitian" deals. I don't know where she gets this stuff, but it's pretty darn good. The hospital where she works always has good food and I actually don't mind eating there. But then again, when you're in the hospital on a 1200 cal. diet instead of your totally flexible at-home carb counting diet, you'll eat just about anything except the baked hamburger steak. -- posted by Redneck Epicurean

Sweet 'n Spicy Steaks

Wed, 25 Jan 2006 14:18:59 -0500

Interesting take on steaks. Haven't tried it as yet. From mealsfor you.com. The good thing about this recipe is that it doesn't have to be marinated ahead of time. Serve with baked potatoes, green salad, warm crusty bread and Cabernet Sauvignon. -- posted by Manami

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

Easy Grilled Shrimp

Wed, 08 Feb 2006 08:38:45 -0500

I love trying new things on the grill. Some disasters have occurred (don't ask), but this was a huge success!! Easy and quick. If you don't make some pasta or something filling to serve on the side, you'll have to beat them away from your grill with a spatula. -- posted by Torilulu

Boudin Cajun Sausage

Fri, 10 Feb 2006 12:11:48 -0500

This sausage is great fried or grilled up by its self, or when added to your favorite gumbo recipe. -- posted by Pokey in San Antonio, TX

Cajun Shrimp Stuffed Jalapeno Peppers (Alligator Eggs)

Thu, 16 Feb 2006 16:47:06 -0500

There are lots of recipes for stuffed peppers, poppers, armadillo eggs, etc, but this is the best I've ever come across. I got it off the internet years ago. It's great, and worth the effort. -- posted by Pokey in San Antonio, TX

Grilled Butter-Amaretto Pound Cake

Fri, 07 Apr 2006 13:31:13 -0400

Dessert on the grill? One of my favorite places to cook dessert! This can be done outside or in. Fabulous! -- posted by Manami

Raspberry Chicken Sandwiches

Mon, 24 Apr 2006 22:01:32 -0400

My husband loves grilling in the summertime, and this is one of my family's favorite grilled sandwiches. The recipe makes a delightful raspberry flavored barbecue sauce for the grilled chicken breasts. Of course you can substitute your favorite flavor of preserves. This is a Taste of Home recipe. After posting this recipe, I can proudly give credit to the wonderful chef who submitted this recipe to TOH - it's our own Chef Peacefulnightdove! Thank you so much for sharing this delicious recipe with us!! -- posted by Dreamgoddess

Spicy Citrus Chicken

Sat, 20 May 2006 14:43:46 -0400

For me, chicken is something that I always have on hand. Recipes for different ways to cook it, however, are not. I thought this sounded interesting and turned out delicious! -- posted by Redneck Epicurean

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~

Bayou Burgers

Wed, 31 May 2006 10:09:52 -0400

A delicious burger that tastes great with or without the onion roll. You can increase or decrease the amount of heat to your preference. Recipe originally from allrecipes. -- posted by Lvs2Cook

Lemony BBQ-Ed Midwestern Pork Spareribs

Mon, 19 Jun 2006 18:32:30 -0400

This is a great way to add a different taste to your BBQ ribs while still having that sticky sweet sauce everyone loves. This uses fantastic Midwest raised pork along with Lemons from lovely Florida or California to make a dish you won't soon forget. -- posted by JanetC-KY

Carolina Skewer BBQ

Tue, 20 Jun 2006 19:21:55 -0400

This sauce tends to be more vinegary than your traditional sweet BBQ sauces. Give it a go for a change of pace. Posted for ZWT 2. Recipe says nice accompanied by hoppin john. -- posted by LoriInIndiana

Quick & Tender Country Ribs

Mon, 26 Jun 2006 19:07:28 -0400

Have you ever made country ribs in under an hour? Now you can! A pressure cooker cuts cooking time by more than half! -- posted by SuperSpike

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

BBQ Sauce

Mon, 03 Jul 2006 19:44:40 -0400

I made this stuff up, my friends really like it. It's pretty easy and it packs a wollop! -- posted by Cocinero

Dreamland Ribs

Mon, 10 Jul 2006 22:28:10 -0400

These ribs are melt in your mouth delicious. They are time consuming to make, but are well worth it. Prepare them the night before you want them. the final grilling is just to heat them up with sauce. -- posted by PeteM65

Southern Barbecue Shrimp

Mon, 31 Jul 2006 21:31:36 -0400

I adapted this recipe from one I found in Gourmet Magazine grilling issue. I added a bit more brown sugar to the sauce to take some of the bite out of the Worcestershire. The original recipe called for the shrimp to be broiled in their shells. Today happened to be in the high 90's, so I decided to cook these, peeled, in the sauce over the stove...ANYTHING to not have to turn the broiler on!! I think they turned out great. Next time I think I will definitely try these on the grill. -- posted by Kozmic Blues

Shaker Style Grilled Chicken Thighs

Mon, 21 Aug 2006 18:58:13 -0400

I don't know if the Shakers here in Kentucky had a bbq grill, but the marinade came from a Shaker cookbook from the library. I chose to grill my chickie. It's definitely a great way to prepare chicken instead of barbecue sauce. -- posted by Redneck Epicurean

Spicy Grilled Turkey Burgers

Thu, 24 Aug 2006 21:42:56 -0400

I'd never tried ground turkey meat before. I got curious when our small grocery store down the road got some in and I just had to try it. I came up with this recipe through a magazine I had that my (of all people) gastro doctor suggested. It's called EatingWell and it has healthy recipes. Some of them are frankly off the wall, but this one wasn't bad. -- posted by Redneck Epicurean

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 Vegetable Cheese Bread

Mon, 18 Sep 2006 23:25:26 -0400

This is so good, served with any grilled meal. A good way to use up fresh tomatoes. Adapted from TOH Backyard Grilling with a few minor changes. -- posted by ~Nimz~

Cajun Beer-Basted Red Drum on the Grill

Mon, 25 Sep 2006 15:36:35 -0400

The drum are coming in as fall approaches & this is an easy delicious baste. Though I prefer basting up our own fall catches the best, I would use it on any firm-fleshed fish with filets suitable for grilling. There are several Cajun seasoning mixes posted on Zaar - I plan to try these once I use up my current fav - Phil Robertson's . Your choice of lager beer--we use our old favorite - Rolling Rock! Serve with roasted potatoes & green salad-- taters can roast at 425°F & be done when fish is ready if thrown in oven before prepping fish. -- posted by Buster's friend

Grilled Bacon-Onion Appetizers

Mon, 16 Oct 2006 20:26:06 -0400

OMG these are so good. Sweet and tangy all in one. Goes great with grilled steak and crisp French bread. Cook time does not include the time for marinading. Adapted for TOH -- posted by ~Nimz~

Jack Daniel's Flank Steak

Fri, 29 Dec 2006 23:40:32 -0500

Tasty marinated flank steak for grilling or broiling. -- posted by mikekey

Eastern Nc BBQ Pork Shoulder for New Year's Day

Tue, 02 Jan 2007 17:33:24 -0500

Traditionally we have BBQed pork shoulder, collards, black-eyed peas & oysters roasted on the grill. Weather reports called for heavy rain here on New Year's Day (they were right too!) so we decided to enjoy the beautiful weather on the 31st and get to BBqing. This turned out so well that I plan to continue to do my shoulders this way instead of getting up early on the day I plan to serve and monitoring fire all day! Time does not include overnight rest for both the roast and me! -- posted by Buster's friend

Excellent Grilled Chicken

Wed, 10 Jan 2007 13:58:34 -0500

I have been grilling my chicken this way for years. I just cooked 4 chicken breasts on my Cuisinart GR-4 Griddler (similar to GF); came out perfect--it was ready in 20 minutes. -- posted by Sage

Marinated Flank Steak

Tue, 30 Jan 2007 21:33:18 -0500

I found this recipie in a Southern Living magazine. It sounded like it would be good. -- posted by i_luv_chocolate

Hamburger Steak With Cheese

Tue, 30 Jan 2007 23:33:31 -0500

Delicious and easy to make. The oregano and chili powder were added to suit my family's tastes, but aside from that this is one of the House Specialty at Don's, a cajun restaurant with several locations in Louisiana. -- posted by littleturtle

Chili-Barbecued Chicken

Wed, 31 Jan 2007 23:40:13 -0500

Tender grilled chicken. -- posted by KittyKitty

Brooke's Portabellas

Wed, 14 Mar 2007 14:46:25 -0400

So delicious! These go perfectly with a nice Steak and another fresh side veggie (I like yellow squash or Corn on the mini-cob). Yellow veggies seem to work nicely with this. However, feel free to pour the mushrooms and juices over white or wild rice. It's still plenty delicious either way. -- posted by GrillGirlie

Grilled Antipasto

Thu, 12 Apr 2007 20:40:38 -0400

This recipe originates from Emeril but I make with our favourites. I served these with MizzNezz's Recipe #26792. Great combination! -- posted by Sage

Cajun-Spiced Catfish Kebabs

Thu, 19 Apr 2007 17:04:35 -0400

This is a barbecue recipe from Cooking Light. I think you could substitute any firm white fish for the catfish. The recipe suggests turning them into po'boys by serving them on rolls with lettuce and tomato slices. Sounds good to me! Cooking time does not include the 20 minutes chilling time. -- posted by Ppaperdoll

Basil Lime Honey Ginger Grilled Chicken

Tue, 24 Apr 2007 16:22:26 -0400

I used a product Island Grove Key Lime Honey Ginger can be found in many store or click on this link http://www.islandgrove.com/newkeylimeginger.html The rice and mango make this a wonderful tropical meal. -- posted by ~Rita~

Buttery Garlic & Garden Herb Grilled Jumbo Shrimp

Tue, 01 May 2007 11:44:47 -0400

Have napkins ready for this starter course! Peel these bad boys at the table and lick the garlic and herb butter from your fingers! Caribbean rum really adds a wonderful flavor! WINE: Crack open a bottle of Viognier, the dry fruity wine is lovely with the garlic and shrimp. -- posted by NcMysteryShopper

A & R BBQ Pork Shoulder Sandwich

Wed, 09 May 2007 18:31:35 -0400

This is from A&R BBQ, on Elvis Presley Blvd. in downtown Memphis, Tn. They say that the secret to BBQ is the cut of meat, the heat of the coals, and the sauce. This is one of my very favorite sandwiches. It's mouth-watering, succulent, oh-so-tender! Try it! Make sure to use a really good BBQ sauce. Have this with some crispy coleslaw and a great lager beer! I love to put the coleslaw right on my sandwich! Servings will vary, as the size of buns and the quantity of meat put on the buns.I will, for the sake of notating, call it 10 to 12 servings. That may be close. Times will vary, depending on the temperature of your coals. -- posted by FLUFFSTER

Back Ribs Straight from the Bayou

Thu, 21 Jun 2007 17:35:51 -0400

Rum soaked back ribs with the unmistakable aroma of allspice. -- posted by Geist

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

Jambalaya on the Grill

Mon, 23 Jul 2007 21:58:05 -0400

This is a great way to fix jambalaya when it is to hot to cook in the kitchen. The recipe is from Cuisine at Home. -- posted by PaulaG

Grilled Peach Pie

Sun, 29 Jul 2007 20:47:20 -0400

BH&G, June 2007, p. 276. If I tell my wife that it has peaches in it, she may not eat it. So, when I do make this, it'll be for an event. That way, I can ensure that someone will eat it...other than myself, of course. -- posted by John J. O'Sullivan

Southern Pork Barbecue (For Sandwiches)

Tue, 21 Aug 2007 10:24:45 -0400

This is the way I learned to make pork barbecue. You get the best of two worlds with this method: 1) you get the smoky grilled flavor; and, 2) you get the ease of controlling the tenderness of the pork by using an indoor oven. Most pork barbecue recipes taste great, but I tried to keep this one relatively SIMPLE so that new chefs can turn out a professional-level barbecue. With this barbecue, I always serve my: Recipe #146502. If you prefer a vinegar-based, sweet and sour slaw on your sandwiches, you can use this one: Recipe #185592. Either way, prepare yourself for some great barbecue and slaw sandwiches. Enjoy! -- posted by Bone Man

Atomic Hot Sauce!

Tue, 02 Oct 2007 22:58:07 -0400

First words out of DH mouth was Atomic! This is not for Wimps! Go with the flow it is said------ If you can't move to this then you probably are dead------- So wave your hands in the air------ Bust a few moves run your fingers through your hair--------- This is it for a winner-------- Dance to this and you're gonna get thinner Can't touch this------------- Can't touch this!------------ A blend of Habanero, Jalapeno and Bell Pepper. Try it on scrambled eggs make hot wings with it add a couple drops into a salsa, dip or to kick up anything for a fiery, euphoric experience! I roasted all the peppers and bulb of garlic outdoors on the grill. The prep (peeling of the Habaneros)of this is time consuming -- posted by ~Rita~

Papa's Pork Ribs

Fri, 26 Oct 2007 19:48:12 -0400

A little taste of home. Papa's pure southern style pork ribs are the best ribs you'll ever eat. Try them if you don't believe it! -- posted by Wylder

Chocolate Rum Bananas

Thu, 20 Dec 2007 16:21:57 -0500

From Simple and Delicious Party Foods. At the end of your BBQ throw these on the grill for a super finish to the day. -- posted by Julie B's Hive

Randy's Bootz Steaks

Thu, 27 Dec 2007 19:25:41 -0500

From the Kansas City Steak Company Cookbook. Cooking time does not include the 2 hour marinating time. -- posted by AmandaInOz

Cajun Grilled Chicken

Mon, 14 Jan 2008 22:53:36 -0500

This is from a recipe card for fresh herbs I got at WalMart. Great with potatoes and a salad. Prep time includes 2 hours of marinade time. -- posted by Tee Lee

World Famous Rendezvous Dry BBQ Ribs

Thu, 07 Feb 2008 22:54:33 -0500

From Nick Vergos of Charlie Vergos Rendezvous restaurant, Memphis, Tenn. Dry BBQ ribs don't use sauce but are served as grilled meat sprinkled with dry rub. You can still keep some sauce around if you change your mind (sauced dry ribs are good too!). -- posted by Sue L

Grilled Asparagus With Barbecue Butter

Sat, 09 Feb 2008 01:23:20 -0500

I love grilled asparagus and this recipe adds a special touch! Recipe courtesy of the Neely's. -- posted by cookiedog

Grilled Pound Cake Sundaes With Raspberry Topping

Sat, 09 Feb 2008 02:04:52 -0500

This recipe is from the foodnetworks new show Down Home with the Neelys. These look wonderful and I can't wait to give them a try! -- posted by cookiedog

Trisha's Barbecued Pork Ribs

Fri, 13 Jun 2008 19:53:21 -0400

This recipe is from Trisha Yearwood's "Georgia Cooking in an Oklahoma Kitchen: Recipes From My Family To Yours." The ribs need to marinate overnight, which is not included in the preparation time. -- posted by Lainey6605

Baked Onions

Fri, 13 Jun 2008 19:58:22 -0400

This recipe is from Trisha Yearwood's "Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours." -- posted by Lainey6605

Creole Asiago Cheeseburgers

Tue, 19 Aug 2008 02:00:08 -0400

Creole Cheeseburgers with Asiago cheese -- posted by GoldsmithLissa

Cajun Lamb Skewers & Sour Cream Dressing

Fri, 26 Sep 2008 16:02:32 -0400

Another simple & tasty dish from my Take 5 ingredients book. -- posted by **Mandy**

Lexington-Style Pulled Pork

Mon, 20 Oct 2008 20:30:48 -0400

From "Cook's Country by America's Test Kitchen," episode 104, "Southern Regional Recipes." This is a North Carolina style barbecue, using a vinegar-based sauce. Boston butt is the preferred cut because of the higher fat content. -- posted by DrGaellon

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

Spiced Molasses Pork Spareribs

Mon, 02 Mar 2009 00:49:27 -0500

This recipe is off one of those supermarket recipe cards. I'm assuming its from a Piggly Wiggly because my best friends mom sent us many cards and she works for a Piggly Wiggly in Fla. Neither one of us have tired this yet but we plan to. ******** THIS RECIPE NEEDS MARINADE TIME; WHICH IS INDICATED IN PREP TIME *************** -- posted by barefootmommawv

Grilled Marinated Cornish Hens

Mon, 30 Mar 2009 14:31:09 -0400

love that white wine worcestershire sauce! Look for it now in the marinade aisle because they changed the name to white wine chicken marinade -- posted by Shawn C

Sweet & Tangy BBQ Pork Steaks

Tue, 14 Apr 2009 12:10:40 -0400

I was thinking about Lambert's Restaurants "Home of the Throwed Rolls" and how much I like their barbeque pork steak. So instead of driving the 6 hours to the nearest Lambert's to Chicago, I decided to give it a try myself. It turned out so well that I thought I should share the recipe. And it's very easy. I've been snooping around in the shadows on this site for a long time but you've finally inspired me to share as well. Hope you enjoy this as much as my family did. The rib rub and sauce listed are completely customizable...feel free to use whatever you have on hand and it'll still be great. This just happens to taste like Lambert's. =) -- posted by Chef Chitown Ray

Blackened Chicken Penne

Mon, 22 Jun 2009 12:03:10 -0400

This is a great dish. The seasoning can be kept in a tighly sealed jar for 6 months so why not double or triple it to use anytime! -- posted by Shawn C

Grilled Zucchini, Onions, and Red Peppers

Wed, 26 Aug 2009 09:56:31 -0400

This is a great recipe to use up all those vegetables that are coming in from the garden about now. Plus, I love to grill, and this just makes it easier to make a complete meal on the grill. These are also good in a pita with garlic mayo or tzatziki sauce! **Prep time does not include the time to get the grill ready for grilling! -- posted by breezermom

Dixie-Stuffed Chicken

Wed, 02 Sep 2009 23:58:49 -0400

Inspired by Cuisine at Home magazine. The original recipe calls for chicken leg quarters, but I used boneless chicken thighs and it turned out great. You could also use boneless chicken breast if you like. It also called for a special barbeque sauce, but we used our own homemade sauce - you could use your favorite sauce or a store-bought one. -- posted by sunflowerseed

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

Blackened Grilled Flank Steak

Mon, 21 Sep 2009 16:59:23 -0400

I love flank steak because it's usually one of the cheapest cuts of beef, but it doesn't taste cheap! This is a great way to cook it for serving alongside grilled corn or other veggies. Or, you can serve it in tortillas as fajita tacos, which is what we usually do. From Cooking Light. -- posted by appleydapply

Jeremy's Beer Can Chicken

Mon, 05 Oct 2009 16:40:16 -0400

Jeremy is my stepmom's brother. he is known for making excellent smoked meats. one dish is makes often is this beer can chicken It's juicy and just awesome -- posted by GingerlyJ

Smoked Pork Tenderloin

Thu, 22 Oct 2009 17:53:18 -0400

This is a recipe that was almost perfect when I first created it. Now, after making it a few more time while tweaking it, it's beyond perfection. I never knew that pork could be so tender, juicy, and delicious - not to mention healthy! -- posted by Obsidian468