On your barbecue grill, cook the pork until medium;
Cook the chicken in water with the salt.
Mix together barbecue sauce, honey and brown sugar.
Brush onto cooked chicken. Place onto indoor barbecue grill.
Turn every 5 minutes, brushing barbecue sauce on each time you turn.
Cook on grill about 30 minutes.
Mix desired amount of ground chuck with enough barbecue sauce for a meat loaf consistency.
Shape into hamburgers.
Place on foil lined barbecue grill that has randomly cut holes in foil.
Add sliced raw onions over the hamburgers.
Cook, turning hamburgers and onions together while cooking until done as desired.
You can add additional barbecue sauce to hamburgers while cooking.
Hot dogs are good cooked this way, too.
Form a pan out of aluminum foil large enough to put 6 boneless chicken breasts in.
Pour Wickers barbecue sauce in the formed pan about 1/2 inch deep.
Place chicken breasts (salted) in the pan and cover with aluminum foil.
Put on preheated barbecue grill for 20 minutes.
Brown hamburger; drain.
Mix with other ingredients.
Can be microwaved for 20 minutes, baked for 1 hour at 350\u00b0 or cooked over barbecue grill until hot and bubbly.
RIBS:
Light a grill.
When the coals are
PREHEAT grill to medium OR oven to
Heat a grill pan on medium-high heat or preheat the grill to medium.
Combine the meatballs and barbecue sauce in a bowl, tossing to coat.
Alternately thread the meatballs, onion, mushrooms, pepper and zucchini onto the skewers. Season to taste.
Char-grill or grill for 8-10 mins, turning on all sides, until cooked through. Serve with the additional barbecue sauce and salad.
o mix.
Preheat a grill or the oven to 250
/2-inch intervals. Combine barbecue sauce, sherry, honey and five
p to 12 hours.
BARBECUE SAUCE:
Heat the vegetable
In a large bowl, combine barbecue sauce, tomato paste, Worcestershire sauce, sugar and cayenne pepper. Season to taste. Add ribs and toss to coat in marinade. Cover and chill for 1 hour to marinate (they can be chilled overnight if preferred).
Preheat a grill or grill pan to medium. Drain ribs, reserving marinade. Char-grill ribs for 8-10 mins per side, basting with marinade, or until cooked through. Serve with salad.
Preheat grill for indirect cooking. In a bowl, combine peach preserves, ketchup, soy sauce, mustard and vinegar.
Place each rack of ribs on extra wide sheets of heavy duty foil. Rub racks with barbecue rub. Turn racks bone-side-up. Crimp foil to seal. Grill for 2 hours 15 mins over indirect heat. Remove ribs from foil. Brush with peach basting sauce. Grill for 15 mins, turning once. Let ribs rest for 15 mins before cutting.
HEAT grill to medium-high heat.
RESERVE 2 tablespoons barbecue sauce. Stack 1 each chicken and peach piece; wrap with 1 bacon piece. Repeat with remaining chicken, peaches and bacon.
Thread onto 4 skewers. Brush with remaining barbecue sauce.
GRILL 12 to 14 minute or until chicken is done, brushing with reserved sauce the last 2 minute.
Barbecue Chicken:
Rinse chicken halves
Make the barbecue sauce: Melt the butter in
our 30 minutes.
Combine barbecue sauce, 1/2 cup water
efrigerated and capped).
BARBECUE/GRILLING METHOD: PREHEAT grill to medium heat
Combine barbecue sauce, ketchup, oil, thyme and garlic in a large shallow dish. Add ribs and turn to coat. Season. Cover and refrigerate for 3 hours or overnight, turning occasionally.
Preheat grill and oil grates. Grill ribs, brushing with marinade occasionally, until cooked to your liking. Serve with warm potato salad.
Combine onion, garlic, wine, barbecue sauce, soy sauce and oil in a shallow dish. Add beef and turn to coat. Cover with plastic wrap then chill overnight. Before cooking, set beef aside at room temperature for 1 hour.
Preheat grill. Drain beef, reserving marinade, and transfer to a rack inside a large foil tray. Add enough water to come halfway up sides and place on grill. Cook over low heat, covered, for 45 mins for medium, or until cooked to your liking. Brush regularly with marinade. Let rest for 15 mins then slice and serve.