Barbecue Chicken:
Rinse chicken halves
In a bowl, pour 1 cup of Mama Sita's Barbecue Marinade sauce. Sprinkle black pepper, crushed red pepper flakes, salt, onion powder, and basil leaves in the bowl. Three shakes for each of the ingredients should be good, but you can adjust it to your liking. Stir the marinade to blend everything together.
Add the baby back ribs in bowl and flip it around until it's coated with the marinade. Let it sit for a few minutes and then grill. Baste the ribs with the leftover marinade when grilling to keep the ribs moist and flavorful.
Wash the ribs and pat dry with paper towels.
Place each slab of ribs on a sheet of heavy duty aluminum foil and rub well with rib rub.
Seal the foil and place in refrigerator for 4 to 6 hours.
Remove from refrigerator and place sealed packed in a 275 degree preheated oven.
Cook for 3 to 4 hours or until tender.
Baste both sides of ribs with Memphis Barbecue Sauce recipe 99023 and grill 5 to 7 minutes per side.
Serve with extra sauce and lots of paper towels.
pepper, A.1. sauce, teriyaki barbecue marinade sauce.
Let sit in
Mix all ingredients and use with marinade injector.
Trim as much fat off brisket as possible.
Put in 2-inch deep pan.
Pour 1 to 2 bottles of barbecue sauce over brisket.
Cook at 275\u00b0 for 6 to 8 hours.
Turn once after 2 hours.
Drain off most of the sauce.
Cut in 3/8-inch strips and pour a little barbecue sauce over the brisket.
Serve and enjoy!
Spray a large roasting pan with Pam.
Wash brisket.
Massage liquid smoke on both sides of brisket.
Massage barbecue sauce on both sides of brisket.
Place meat with fat side up and seal top of pan with aluminum foil.
Bake at 350\u00b0 for approximately 4 1/2 hours. Check to see if tender or needs a little more time.
Melt butter in saucepan; add green onion and garlic.
Saute. Add shrimp, salt, pepper, Cajun seasoning and red pepper.
Squeeze lemon over shrimp.
Add barbecue sauce.
Saute 4 to 6 minutes. Don't overcook!
done.
Slather with barbecue sauce and let the heat
owl, combine the salad dressing, barbecue sauce and chili powder; mix
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.
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.
b>Barbecue Sauce/Marinade one day before your intended BBQ dinner.
BARBECUE SAUCE/MARINADE
Preheat oven to 350\u00b0F.
To make the barbecue marinade, bring lime juice, garlic, Worcestershire, ketchup, maple syrup, soy sauce, brown sugar, mustard, allspice and oil to a boil. Reduce heat and simmer for 5 mins, stirring.
Place ribs in a baking dish. Cover with 1/2 the marinade. Bake for 30 mins. Pour remaining marinade over top and bake for another 30-40 mins.
nd silver skin.
Mix marinade ingredients together, reserving 1/4
Combine the ingredients in a zip lock bag and add the chicken. Remove all the air and flatten the chicken. Put it on a cookie sheet to keep the chicken flat and freeze.
To thaw: Place the chicken in a sink with tempid water and let it sit for 20 - 30 minutes. Once thawed (or almost thawed) remove from the water and place in the fridge. You do not want the chicken to come to room temperature for fear of bacteria setting in.
Preheat barbecue.
Place the chicken on the barbecue and cook for 12 - 15 minutes or until done.
hicken. Marinate chicken in adobo marinade, Recipe #315561, for 8-24 hours
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.
Fuego spice mix (recipe# 66927): Combine all ingredients, mixing
Take one packet of Mesquite marinade and mix 1/4 cup of oil and 1/4 cup of water. Marinade the chicken for two hours.
Cook chicken in olive oil over medium heat for approximately 20 minutes. This makes a fabulous barbecue chicken without the barbecue!