100's of Barbecue Recipes

100's of Barbecue Recipes

This is an excellent e-Book that is a must for anyone who loves a barbecue. It contains 100s of mouth-watering recipes.

Resale rights are included!

You may sell this e-Book for profit.

Or simply buy it for yourself.

This E-Book contains various BBQ recipes including:-

Beer Barbecue Sauce
Honey Spiced BBQ Sauce
Watermelon Barbecue Sauce
Jack Daniel's Grilling Sauce
Tennessee BBQ Sauce
Molasses Orange Barbecue Sauce
Carolina BBQ Rub
Cajun Blackening Spices
Chilli Paste
Kansas City Rib Rub
Maple Barbecued Chicken
Cinnamon Honey Wings
Barbecued Orange Chicken
Grilled Key Lime Chicken
Apple Smoked Barbecue Ribs
Baby Back Ribs with Mustard Sauce
Grilled Leek and Sweet Pepper
Mediterranean Grilled Vegetables
Shrimp On The Barbie
Grilled Halibut with Oriental Sauce
Barbecued Chuck Roast
Bourbon Steak
Marinated Steak Kabobs

Here is a sample recipe from the BBQ e-book:

Baby Back Ribs With Mustard Sauce

1/3 cup Brown sugar
1/4 cup Onion, finely chopped
1/4 cup Vinegar
1/4 cup Mustard
1/2 teaspoon Celery seed
1/4 teaspoon Garlic powder
4 pounds Pork spareribs, or pork loin ribs, cut into pieces

For sauce, in a saucepan combine brown sugar, onion, vinegar, mustard,
celery seed and garlic powder. Bring to boiling, stirring till sugar
dissolves. Preheat grill. Adjust heat for indirect cooking. Place ribs
on grill rack over medium heat. Cover and grill for 1 1/4 to 1 1/2 hours or
till ribs are tender and no pink remains. Brush occasionally with sauce the
last 15 minutes of grilling.

This next recipe is not from the e-book, but it is a good recipe to share. It is from my Squidoo.com lens
MLM BBQ Nightmare!

Tropical Grilled Pork Chops

BBQ INGREDIENTS
1 clove garlic, minced
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 pod cardamom seeds
1/2 teaspoon water, or as needed
1 teaspoon vegetable oil
1/4 cup rice wine vinegar
1/2 cup sugar
1 mango - peeled, seeded and chopped
1/4 teaspoon salt
1/2 teaspoon cilantro
2 teaspoons lemon juice
1 fresh jalapeno pepper, minced
1 1/2 cups unsweetened applesauce
3 pineapple rings, chopped
1 pinch white pepper
1/3 cup soy sauce
1/3 cup rice wine vinegar
6 pork chops

DIRECTIONS
With a mortar and pestle, mash together the garlic, chili powder, cayenne, and cardamom seeds. Mix in enough water to form a paste.

Heat the oil in a saucepan over medium heat. Stir in spice paste, and cook until it begins to bubble, about 30 seconds. Stir in vinegar; cook without boiling for 2 minutes. Stir in sugar until it dissolves. Mix in mango, salt, cilantro, lemon juice, and jalapeno; simmer 20 minutes. Stir in applesauce and pineapple; simmer 10 minutes more. Season with white pepper. Place in a bowl, cover, and refrigerate until ready to use.

To prepare marinade, mix 2/3 cup of the salsa with soy sauce and 1/3 cup vinegar. Place pork chops in a large resealable plastic bag, and pour marinade over chops. Seal tightly, and place in the refrigerator for 1 hour.

Prepare grill for medium-high heat. Drain marinade from bag, and heat in a saucepan until boiling.
Lightly oil grill grate. Place pork chops on the hot grill. Cook 10 minutes, or to desired doneness, turning once and basting occasionally with the boiled marinade.

Warm remaining salsa over medium-low heat. Serve pork chops topped with the salsa.

You can find this recipe book and more on http://ebooktreesaver.com/

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To your Success,

Sandy Mertens

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Dry Rubs For BBQ Ribs

Dry Rubs For BBQ Ribs

There is only one thing BBQ aficionados will agree on: BBQ is king, but no 2 fans will agree on the ingredients or even the process. In the South, especially South Carolina, the barbecue is not what you do to the meat it is all about the meat. And that meat has to be pork. Any other meat can be barbecued or grilled, but it cannot be barbecue. In the Midwest, racks of pork baby back or spare ribs are the arbiters of the BBQ. To properly prepare them, you will need a dry rub for BBQ ribs.

A dry rub for BBQ ribs starts with sugar and salt. Most recipes will use brown sugar and some use both brown sugar and white sugar. The effect the salt has is a source of disagreement in the world of barbecue, some feel the salt dries the meat out, but the purpose of the salt is to draw the flavor of the rub into the meat. The salt draws the moisture from the inside out and the sugar forms a crust that seals it in. Sugar is also a meat tenderizer, creating even more juices.

Both sugar and salt need liquid to dissolve. A dry rub for BBQ ribs should have them in proportion to each other, without too much of either. Many dry rubs for BBQ ribs recipes, and there are as many recipes as there are cooks and then some, start with sugar, salt and chili powder and then add herbs and spices of the chefs choosing. If you go online and look for dry rub for BBQ ribs recipes, you will get thousands of hits.

What do all of these rubs have in common? Sugar, salt and chili powder. One recipe used powdered lemonade mix for the sugar content; one had the added spice of habanero pepper. The most common piece of advice for creating your own dry rub for BBQ ribs was to start small and add different flavors slowly and sparingly, tasting along the way. Some of the flavoring choices included cumin, paprika, cinnamon, garlic, onion and cayenne pepper. Another suggestion for sure success in preparing a dry rub for BBQ ribs was to marinate the meat in an acidic liquid such as orange juice, vinegar or red wine. Memphis ribs get no additional sauce, so the rub is applied thickly.

The sugar in the dry rub for BBQ ribs combines with the moisture in the meat that melts under the heat of the grill or smoker and forms a thick, gooey sauce on the surface. This sauce holds in the other ingredients to allow them to be absorbed into the meat. The reason a smoker is ideal for this cooking process is that it keeps the sugar from burning. Burnt sugar imparts a bitter flavor into the meat and is to be avoided at all costs.

At the end of the cooking process, however, it is nice to increase the heat a bit to create a crisp outside to the ribs. The texture of the finished product is an intrinsic part of the dining experience and in BBQ contests it is a major component of the judging.

Add some spice and dry rubs to your bbq ribs for a tantalizing taste. What more can you ask? Visit http://www.great-outdoor-bbqs.com for great ideas and info on outdoor bbqs

BBQ Pork Ribs Recipe

BBQ Pork Ribs Recipe

Try this fabulous BBQ Pork Ribs Recipe for a culinary treat served up from your own BBQ this summer!

Ingredients

• 4 lbs. of thick and meaty pork belly ribs


• BBQ sauce (smoked variety)


• Red wine


• Ketchup


• Worcestershire sauce


• Honey


• Rosemary fresh leaves


• Oregano flakes


• Salt & pepper to taste


• Corn starch or flour

No specific ingredient quantities are needed for this recipe. You will adjust them to your liking. (The more, the better!) Four pounds of meat feeds four hungry people, unless you're inviting me, then you'll need to double that! :-)

Preparation

Start by marinating the ribs, putting them fairly packed into a plastic bag or non-metal container. Sprinkle them with a lot of fresh Rosemary leaves (dried rosemary leaves may be used but the flavor will be not the same), Oregano flakes and pepper (no salt at this time), then liberally coat them with the honey, BBQ sauce, ketchup and Worcestershire sauce.

Turn the ribs and repeat the same operation, then add the red wine, being very careful not to wash out the coating of the ribs (you should pour the wine into the corners of the container).

The wine should cover most of the ribs. Allow them to marinate overnight in the refrigerator, carefully turning several times.

Prepare the charcoal. You will need plenty of it because pork takes more time than beef, and the ribs should be cooked on the upper rack of the grill if possible.

Cooking Method

After the meat is seared on one side, turn it around and put the salt over this side, then repeat the salting process when the opposite side is also sealed. Then move the ribs to the upper rack of the grill for the remainder of the cooking.

You will need to turn them quite a few times in order to cook the ribs without burning. Check how well they are done by cutting one of the ribs in the thickest part and checking the colour. If you prefer the meat juicy then they will be ready when the internal flesh has a very light pink colour without blood at all, but this is up to you, for a really well done rib, but drier, the meat should be almost completely white inside.

Some 5 minutes before the ribs are done, pour more honey over them, allowing it to melt.

SAUCE:

Whilst the ribs are cooking put all the marinade juice into a skillet (it can be sieved if you like) and add 2 or 3 teaspoons of cornstarch or flour to thicken the sauce. Bring it to boil, and then simmer for a few minutes. Check the thickness of this sauce and add the salt to your liking. If you like it thicker, add more cornstarch dissolved in any cold liquid (water or wine, etc) to avoid the forming of any lumps.

Note: To avoid an uncooked cornstarch taste, add cornstarch at least 10 minutes before cooking is finished.

Finally, serve the ribs with the sauce in a separate bowl, add some good company with a glass or two of wine and enjoy this BBQ pork ribs recipe on a warm relaxing summer's evening!

There is nothing like a slab of ribs in the summer made with this special BBQ pork ribs recipe

How to Cook Prime Rib - Tips For Cooking Delicious Prime Ribs

How to Cook Prime Rib - Tips For Cooking Delicious Prime Ribs

Are you afraid to cook prime rib because it's such an expensive piece of beef? It's not that difficult, takes few ingredients and it's an entree that will definitely impress your guests. Remember to buy the best grade of rib roast you can afford. The higher the USDA (U.S. Department of Agriculture) grade, the better the meat will taste. If you can find a grocery store where the butcher will age the beef, you'll get even better taste.

Most chefs recommend trimming the excess fat before you cook prime rib. But you should leave on a thin layer of fat to give you maximum flavor. They also say your roast won't cook evenly and thoroughly if you put it in the oven cold. Let the meat stand at room temperature a couple of hours before cooking.

Here's an easy recipe to try the next time you entertain.

8 to 10 lb. rib roast
1 tbsp. extra virgin olive oil
2 tbsp. salt
1 tbsp. pepper

Preheat your oven to 425 degrees. Wash the roast; rub with the olive oil, salt and pepper. Set it on a rack in a roasting pan and place in oven. Roast your meat 15 minutes per pound. Check the internal temperature of the roast with an instant-read thermometer after about 90 minutes of cooking: 125 degrees for rare, 135 degrees for medium and 155 degrees for well-done. Remove the roast form the oven. Transfer to a cutting board and cover loosely with an aluminum foil tend. Let meat rest for about 30 minutes before cutting.

Here's a really easy way to cook prime rib, and it's practically foolproof!

rib roast
garlic powder
kosher salt and freshly ground black pepper

Preheat your oven to 500 degrees. Wash the roast; sprinkle it with garlic powder and salt and coat it with the freshly ground black pepper. Place the roast in a roasting pan. Do not cover it, or add water. Place the roast in the preheated oven. Immediately lower the temperature to 475 degrees. Roast for about six to seven minutes for each pound of meat. Pay attention to the time, so you don't overcook. Turn off the oven, but don't open the door. Leave the roast in the oven for about 2 hours. It is important not to open the oven door during this time in order not to lower the heat. When the time is up, you should have a nicely cooked medium-rare prime rib.

Cook prime rib for your next special occasion and serve it with horseradish sauce. All you need to do is combine 1/2 cup of sour cream. 3/4 cup of prepared horseradish and a pinch of salt to taste. Refrigerate after mixing.

Make an au jus sauce to offer along with the horseradish. After you remove your prime rib from the pan, deglaze the pan by pouring in about 1/2 cup of beef broth, canned or homemade, and bring to a boil. Stir, scraping the brown bits off the bottom of the pan. Season with salt and pepper. You can also add in a package of dry au jus mix and garlic powder.

Wendy Pan is an accomplished niche website developer and author

To learn more about cooking prime rib, please visit My Cooking a Prime Rib for current articles and discussions

How to Cook Barbeque Ribs

How to Cook Barbeque Ribs

Nothing says barbeque quite like a rack of ribs covered in finger licking good barbeque sauce. If prepared correctly there is nothing better than bbq ribs. But for many people barbequing ribs can be difficult because they need to be slow cooked to bring out the flavor and taste. Slow cooking ribs on a grill is an art form that can be hard to duplicate if you don’t have the patience or know how to do it right. But never fear there are ways to take the guess work out of how to cook barbeque ribs.

First off let’s look at the different types of ribs you can barbeque.

• Pork Baby Back Ribs – Probably the most well known and easiest to cook. They are tender and can be cooked quickly on the grill.

• Pork Spare Ribs – These are bigger than baby back ribs and take quite a bit longer to cook.

• Beef Ribs – The largest of all ribs they take a considerable amount of time to cook, particularly if you want them to be tender as they are tougher than pork ribs. It is best to braise them before grilling

• Beef Short Ribs – Also need to be slow cooked to bring out the tenderness. Much like beef ribs.

The problem most people have when it comes to barbequing ribs is either overcooking them, which leads to dry and tough ribs, or not cooking them long enough which can be a potential health hazard. One would guess that that is why most of the time they get overcooked.

There are ways around this problem. You can pre-cook your ribs either by boiling, steaming or slow cooking them in the oven before you put them on the grill. Make sure you pre-season your ribs before using these methods as this will help bring out the flavor in your ribs. Many people boil or steam their ribs with beer which not only adds flavor but also tenderizes the meat making it fall off the bone. You can pre-cook your ribs from anywhere from 1 to 4 hours depending on which method you are using.

Once they have been pre-cooked just throw them on the grill for 5-10 minutes a side and brush on your favorite barbeque sauce. Before you know it you will have perfectly grilled ribs that are ready to eat.

Andrew Bicknell is a barbeque afficianado with a website about barbequing. For more tips and trick about how to cook barbeque ribs visit his web site Backyard Barbeque.