Barbecue Best

The secret in the best barbecue ribs is not necessarily in the sauce itself, but more on the preparation procedure. For the best barbecue ribs, it is advisable that you combine boiling and grilling process. Reduce the grilling time for your ribs by boiling them first before grilling them in low heat. Doing this also ensures the tasty juices are kept inside the meat before slicing them.To do this, just simply follow these steps.1. Fill a stockpot halfway with water and ensure that the ribs are positioned upright so you can get even cooking. You can also add some of the initial spices needed here so you can blend in well the needed desired taste before even starting grilling them. Adding salt into the water is ideal, but is not necessary in some recipes.2. Bring the pot into a boil. You need maybe around 30-45 minutes before you can start transferring the ribs into the grilling process. Just make sure you have followed the kind of recipe you're following before boiling the entire meat, so that you won't be getting undesirable results with your meat. The different tastes you can get from different recipes may also rely on how long you put your meat into a boil, so make sure you also consider that. What is important to take note here is that the recipe you have in making the best barbecue ribs should strictly be followed. Nothing beats following the right procedures in grilling the perfect meat.3. Take them from the stockpot and grill them in low heat. This process is what makes grilling the ribs an enjoyable feat. You can now then play with different spices to lather about your meat and you can also start experimenting with the taste you want to get in the ribs because by this time, the ribs are tender enough to absorb better whatever taste from different spices you are trying to put into the ribs. Some people consider that the best barbecue ribs entirely depend on how you grill the meat in low heat for around 30 minutes to 2 hours, but that isn't a universally acknowledged trick. What's important in getting the best barbecue ribs is how you stick to the traditions of your barbecue recipe. Getting the right sauce for the ribs should also depend on how long you grill the ribs.Now that you have the basics of how to barbecue ribs that will make your mother proud, wouldn't you want to try grilling the barbecue ribs you have in your refrigerator today?

The success of your barbecue depends on people, weather, and food. These are basics that every barbecue enthusiast knows already. However, a good sauce can surely make a difference between an okay BBQ and a great BBQ. Therefore, I have listed every BBQ sauce recipe you will ever need to make the most of your BBQ. Whether you have a simple beach BBQ or an exclusive BBQ, homemade sauces are the flavor of every BBQ event!The recipes below produce a complete sauce. However, don't be shy to add or remove any ingredients to your liking. Cooking equals experimenting.Tip: To perfect your homemade BBQ sauce, bottle it after cooling down and store it in the refrigerator for a couple of days to a couple of weeks to really let the flavors blend.Standard tomato BBQ sauce recipeThis BBQ sauce recipe is great for a nice and standard tomato BBQ sauce. The amounts used here will yield about 2 large cups.Ingredients· 1 bottle (40 oz) of tomato ketchup· 1 cup of brown sugar· 1 cup of apple cider· 1/2 cup of cider vinegar· 1/4 cup of molasses· 1 onion - finely chopped· 6 cloves of garlic - finely chopped· 2 tablespoons of yellow mustard· 2 tablespoons of olive oil· 1 teaspoon of ground cumin· 3/4 teaspoon of salt· 1/2 teaspoon of red pepper flakes· 1/2 teaspoon of black pepperInstructionsHeat the olive oil in a sauce pan and add the onion, garlic, ground cumin and pepper flakes. Keep the fire high until the onions and garlic are soft, and then add the other ingredients. Heat until it boils, after which you should reduce the heat and simmer on low for 20 more minutes.Tip: tomato BBQ sauces should not be applied to the meat before or during cooking, because it will burn too easily. Just add it after the food has been cooked.Standard mustard BBQ sauce recipeThis BBQ sauce recipe is great when you are looking for a sharper taste to combine with plainer types of meat, such as pork. The amounts used here will yield about 2 cups.Ingredients· 1 cup of prepared yellow mustard· 1/2 cup of balsamic vinegar· 1/3 cup of brown sugar· 2 tablespoons of butter· 1 teaspoon of cayenne· 1 tablespoon of lemon juice· 1 tablespoon of Worcestershire sauceInstructionsCombine all ingredients together in a sauce pan and slowly bring it to a boil, while stirring constantly (about 10 minutes). When it boils, reduce to a simmer for another 20 minutes while stirring occasionally.Standard honey BBQ sauce recipeThis bqq sauce recipe is great if you prefer a sweeter type of sauce. The amounts in this recipe will yield about 1 and a half cups of barbecue sauce.Ingredients· 3/4 cup of honey· 1/2 cup of ketchup· 1/4 cup of butter· 2 tablespoons of prepared yellow mustard· 2 tablespoons of brown sugar· 1 tablespoon of soy sauce· 1 tablespoon of vinegar· 1 clove of garlic - finely choppedInstructionsCombine all ingredients together in a sauce pan and slowly bring it to a boil. Let it simmer for 10 minutes while stirring occasionally.Standard vinegar BBQ sauce recipeThis barbecue sauce recipe is great for a barbecue with pork meat. The recipe provided will yield about 2 cups of BBQ sauce3/2 cups of apple cider vinegar
1/2 cup of hot water
2 tablespoons of brown sugar
1 teaspoon of cayenne powder
1 tablespoon of paprika powder
1 teaspoon of salt
1 teaspoon of black pepperInstructionsLet the brown sugar dissolve into the hot water, while stirring. Add all other ingredients while heating slowly, stirring and heating for about 7 minutes, after which it is done.Now that you have all your favorite barbecue sauce recipes, it's time to start planning the next BBQ!

The main sauce in this delicious recipe is a lovely thing called herb butter, which is also very easy to make. Some herb butter is a very handy thing to have in the fridge or freezer as it keeps well and has many versatile uses. It jazzes up a plain piece of steak, or fish or bland chicken, whether you barbecue, grill or pan fry them.Serves: 4 - 6Prep Time: 20 minCooking Time: 10 minPrimary Ingredient: BeefIngredients4 Piece(s) Rump Steak Thick
250 Gm Butter Softened
2 Tbsp Fresh Parsley Finely chopped
2 Tbsp Fresh Basil Finely chopped
2 Tbsp Fresh Chives Finely chopped
2 Tbsp Fresh Coriander Finely chopped
1/2 Tbsp Tomato Paste
4 Drop(s) Fish SauceMasterFoods Sea Salt To tasteFreshly Ground Pepper To tasteCooking Directions:Place all the ingredients other than the steak in a food processor and mix well, or simply use a bowl and mix with the back of a fork.Place on a sheet of plastic wrap and roll into a sausage shape about the diameter of a twenty cent piece, twisting the ends to seal.Chill in the fridge until firm.Heat the barbecue to medium hot and oil lightly.Cook the steak to your liking.Cover loosely with foil and rest somewhere warm for a couple of minutes.(Leftover butter can be stored in the fridge or freezer)Place the steak on a warm plate and top with a slice of the herb butter. The butter will melt to cover the meat and your delicious meal will be ready.

Crockpots and Slowcookers are great for a wide variety of foods. These recipes highlight some of the variety of beef recipes that work great in your cooker. Chili is often considered a "crockpot recipe" but have you considered BBQ Beef Chili? This is a different twist to the traditional chili and is great for those game-watching parties. How about Beef Fajitas? Had you ever considered making them in your slowcooker? This recipe will win you over.BBQ BEEF CHILI 1 tsp canola oil 1 lb lean ground beef 1 yellow onion, chopped 1 green bell pepper, chopped 3 garlic cloves, minced 1 small butternut squash, peeled and cubed 2 cans (15-oz) pinto or black beans, rinsed and drained 2 cups chicken broth or water 1 can diced chili-ready tomatoes 2/3 cup chipotle barbecue sauce 1/2 tsp salt 2 tbsp chopped cilantro 1/2 cup shredded cheddar cheeseHeat the oil over medium heat in a large nonstick skillet. Add the ground beef, onion, bell pepper, and garlic. Cook until the beef is browned, stirring to break beef apart; drain.Place the beef mixture into a 5 to 6 quart slow cooker or crockpot. Stir in the squash, beans, broth or water, tomatoes, barbecue sauce and salt. Place lid on cooker and cook 4 to 5 hours on high or 8 to 10 hours on low. Before serving, stir the cilantro into the chili. Top bowls with the shredded cheese.STEAK FAJITAS 1 (1 1/2 lb) beef flank steak 1 can (14.5-oz) diced tomatoes with garlic & onion 1 jalapeno pepper, seeded & chopped 2 cloves of garlic, minced 1 tsp ground coriander 1 tsp ground cumin 1 tsp chili powder 1/2 tsp salt 1 med onion, sliced 1 med green bell pepper, sliced into thin strips 1 med red bell pepper, sliced into thin strips 1 tbsp minced fresh cilantro 2 tsp cornstarch 1 tbsp water 12 (6-in) flour tortillas, warmed 3/4 cup sour cream 3/4 cup your favorite salsaSlice the steak across the grain into thin strips and place in a 5-quart slow cooker. Add the tomatoes, with the liquid, jalapeno, garlic, coriander, cumin, chili powder, and salt. Stir to blend ingredients and then cover the cooker. Cook on low for 7 to 8 hours. Add the onion, red and green peppers, and the cilantro; cook another hour or until the meat is tender.Combine the cornstarch with the water and stir until smooth. Gradually stir the mixture into the slow cooker. Cover and cook on high for 30 minutes or until slightly thickened. Using a slotted spoon, spoon about a half cup of the meat mixture down the center of each tortilla. Add a tablespoon of the sour cream and a tablespoon of salsa to each. Fold the bottom of the tortilla up over the filling and roll tortilla up.Yield: 12 fajitasEnjoy!

Alright so, you're probably reading this article because you've heard about Cuisinart Barbeques and you want to know if they're really worth all the hype. Or you quite possibly could be straddling the fence in making the decision to buy a Cuisinart grill and you want to know some of the features the grill offers. Either way you're in the right spot! Look no more as I will give you a full review of the Cuisinart Barbeque.Cuisinart Barbeque proudly boasts that they have created the perfect grill that was built with the outdoor chef in mind. These aren't just your regular run-of-the-mill barbeques as their models are fueled by propane and natural gas. Their latest barbeque line includes the Cuisinart C560S, C790SR gourmet barbeques and the C7921RS-R infrared gourmet barbeque. Just knowing the names of these grills are not enough, I'm sure, but the features of these barbecues are what makes it really worthwhile! Each grill offers double burners which results in great heating coverage minimizing the problem of cold spots in your food. The Cuisinart Barbeque also has an infrared burner which allows maximum versatility as you will be able to grill, stir-fry, sear, sauté and simmer your food.The C560S is the smallest of the three barbeques and is ideal for small yards and patios. Its porcelain cast iron cooking grates and three stainless steel linear burners offer a superior grilling surface and perfect, even heating. This Cuisinart model also has a side stainless steel burner that allows for plenty of cooking space. The C560S has a porcelain enamel warming area to actually warm your food and heat distribution plates that not only provides protection for the burners but disperses the heat evenly across the grill. Not too shabby right?The Cuisinart C790SR gourmet barbeque has a lot of similar features as the C560S such as the double burner cooking system, side burner and the porcelain iron cooking grater, heat distribution plates and warming area. However, the main grilling area is 560 square inches as opposed to the C560S's 420 square inches. This grill also has a stainless steel roasting hood for roasting purposes and heat retention. It also offers a rear rotisserie burner used for meats such as chicken and roast that actually seals in juices while burning away unwanted fat.Last but not least is the Cuisinart C792IRS-R. The total grilling space for this bad boy is a whopping 720 sq inches of course making it the largest of the three barbeques. This grill also has many of the same features as the aforementioned barbeques but what makes this one stand out is the infrared rear rotisserie burner. The 13,000 BTU infrared high intensity heat waves make this the finest way to rotisserie a roast, tenderloin, or turkey.All three barbeques have a battery powered multi spark electronic ignition that is ran off of a single AA battery. They also have an easy clean grease collection system that not only makes cleanup easy and quick, but it also helps eliminate grease fires and flare-ups which naturally prolongs the life of your grill. So there you have it, Cuisinart Barbeque info laid out for you to make an informed decision. You have the facts now the grill - I mean ball is - in your court!

The summer BBQ is a great American tradition. It is also a global tradition. Around the world most societies do some form of grilling meat. The most popular type is skewered meats, commonly known in the U.S. as kabob. Another popular global BBQ staple is sausages which are not only popular in countries of European heritage but also in China. In America we see this form most commonly in hot dogs. In other BBQ cultures however the sausage takes center stage such as at the South African "braai".It is easy to understand why skewered meat is the most popular item in global BBQ culture. Ever roast marshmallows on a camping trip? Probably the easiest way for our ancestors to cook food over a fire was to put it on a stick or a sword or knife and hold it over the heat of the fire. This may be why in some BBQ cultures skewers still look like swords instead of wire or bamboo skewers.Lechon a very popular item in former Spanish colonies in the Caribbean and the Philippines is a whole rotisserie hog. Lechon originally referred to the use of a young suckling pig though it has become more of a generic term. The pig's internal organs are removed and a rod is inserted through the pig and placed over coals to cook for several hours. The pig is turned and basted with sauce adding flavors and crisping the skin of the pig, a signature of this specific style.Another style of kabob, the doner kabob is placed on a vertical spit to cook. Greek gyros are actually a type of doner kabob where ground lamb is placed on the vertical spit. Other styles of doner kabobs often feature layers of whole cuts of meat, ground meat and fat. This style of BBQ is popular throughout the Middle East through Greece and into the Balkans.In some cultures pit and stone cooking is also used. While many people may be familiar with the Hawaiian lua style of whole hog even French and Swiss BBQers use hot rocks to cook meat, called pierade. Something between a pit BBQ and an oven is the Pakistani tandoor. The tandoor is a charcoal heated vertical ceramic vessel into which skewered meats are placed to cook at high temperature. Apparently there are even styles of bread cooked on the sides of the tandoor.There are some things that are strangely common about different cultural grilling practices. Ingredients such as cumin, red pepper, and black pepper find their way into almost all different styles. The BBQ is a social event and the one time where it is expected of the men to cook, family and friends are always an important part of a BBQ.

If you're looking for something different at your next BBQ or grill-up, then a homemade BBQ sauce recipe is something you'll want to try.Good BBQ sauce recipes are worth their weight in gold, but are often closely-guarded chef's secrets.As the popularity of cooking has increased over the past 10 years -thanks to celebrity chef-type TV shows, many people are seeking inspiration for their menus from the internet, books and TV. Cooking and social events to eat or celebrate food are now hugely popular with many people.Of all these social events, BBQs are one of the most popular forms of social gathering in many parts of the world.They allow for a variety of meats and side dishes to be cooked creatively and enjoyed in a relaxed manner, which is why sauce and marinade recipes are in such hot demand.Adding a spicy or gourmet sauce to the menu is a great way to add something special to your next gathering with friends and family.Think BBQ sauce is just about something sweet and tomato based? Think again!There are many recipes that are based on vinegar, mustard, Worcestershire sauce, and even soy and Hoisin sauces.No matter whether you're frying, grilling or even baking meat, or need a tasty dipping sauce, then a homemade recipe is a great choice.What's more, many recipes are quick and easy to make in advance. Some can be frozen or kept refrigerated for up to 2 weeks, so you won't find yourself have to be stuck in the kitchen while family and friends are socializing outside.BBQ sauce can be used not only as a traditional pour-on sauce for cooked meat, but also as a basting aide when cooking, or as a marinade. The main thing to remember is that the best sauce always starts with a great recipe!BBQ Sauce Recipes - Fast, Easy, and Tasty!There are many BBQ sauce recipes that are very simple to follow and understand.Depending on the specific recipe, you will often start by cooking garlic or onions in a frying pan or heavy saucepan with oil. After this, blends of sauce such as Worcestershire, tomato ketchup, spices, brown sugar, mustard or vinegar are added.This is often simmered over a low heat, allowed to thicken and then cooled to room temperature.Homemade BBQ sauce really is that easy!How to Use as a MarinadeYou can also use BBQ sauce as a marinade for meats. This is best done for at least 2 hours, and preferably overnight barbequing.Allowing the meat to marinate overnight gives the it plenty of time to absorb all of the flavors of the BBQ sauce or marinade.After giving the meat enough time to absorb the spices, heat up your barbeque, and then place your meat onto the barbeque to start the cooking process.How to Use as a Baste If you're using a homemade recipe as a baste, use a mop (a piece of clean cloth, such as a tea-towel) to dab the sauce onto the meat.Start by 'mopping' the sauce onto the meat before you place it on the barbecue to cook.Each time you turn the meat, baste the top side with the mop and sauce. Repeat the process until the meat is cooked and tender.Keep in mind that small cuts like chicken wings may only take a few minutes to cook.Try More Than One RecipeSince BBQ sauce is very popular at parties with friends and family, make sure to have plenty available for your guests to eat.If you're feeling creative and really want to impress, use several recipes which will allow your guests to choose their favorites or try one of each if they so desire!

First it was ketchup and mustard, then came the steak sauce and we mixed the three at the table as we ate, then we ran the gambit of bottled barbecue sauces, and finally we began experimenting on our own. When it comes to barbecuing basics, you have to have the barbecue sauce. Not a new item, of course, but essential for waking up the flavor of your meat and complementing your menu.Making your own barbecue sauces also provides you the opportunity of being creative and improvising with what you have. If you look over the internet recipes, you will find some amazing ingredients to barbecue sauces-blueberries, peaches, rhubarb, cherry cola, coffees, liquors, liquors, even peanut butter and marmalades. People are using every kind of heat, from chili powder to habaneras-whatever brings the flavor they are looking for.Of course, there are several considerations when choosing the kind of barbecue sauce you want:
Your choice of meat;
The other items on your menu-grilled vegetables, kabobs, grilled fruit;
The flavor you are looking for-how hot, how sweet;
How you are going to use it-as a marinade, or for dipping or mopping;
The time and effort you want to spend on your barbecue sauce, especially if the game is moved up or delayed.
Ultimately, you want to develop your own special one that will become your signature sauce among your friends and family. You want one that is easy to make, has ingredients that are easy to find in the area where you live, and one that is easily storable so you can make it in advance.Your choice of barbecue sauce might depend on the area of the country where you reside, since every region has its own favorites, ever since the pioneers began developing the sauces as they moved across the plains. You can find barbecue sauces named for Nebraska, Canada, and almost every country in the world. But historically, the "fab four" have survived as the most popular:
Carolina Barbecue Sauceis notorious for its distinctive mustard and vinegar base, made especially for grilled and smoked pork and chicken. In North and East Carolina areas, the barbecue sauces vary slightly with some tomato flavor added.
Memphis Style Barbecue Sauce, a thinner sauce, is often served on the side or on special request, and is a mixture of sweet and vinegar with a hint of heat.
Kansas City Style Barbecue Saucehas a rich, thick, dark tomato-base that is sweetened with sugar or molasses, with a touch of heat also.
Texas Style Barbecue Sauceis thinner than KC style with some tomato and is not as sweet. It is often used as a mop applied as the beef brisket is barbecuing, or poured over shredded pork. It is used often to moisten and flavor and is often passed around the table for dipping and pouring.
Regardless of the choice, you can usually find similar ingredients and prep methods for the Carolina sauces, and for the others. Carolina sauces usually have vinegar, cayenne, black pepper, salt and sugar, most often brown sugar. Incidentally, you can use a brown sugar substitute and still get the same result. You find the mustard added to the ingredients in mid and southern Carolina. Some of these are not cooked, but are mixed with shakers, and can be preserved for a couple weeks in the refrigerator.For the Memphis, Texas and Kansas City sauces, you find oil, usually olive oil, onions, garlic, a tomato base, and some hint of heat. These start with caramelizing the onions and often the garlic in oil, before adding the other ingredients, and then simmering slowly until you have the thickness you want. Then you bring it to room temperature before refrigerating, and bring it back to room temperature before serving. These can be stored for a couple weeks in the refrigerator and can be frozen for up to four months.To make it simple, this is what you do to make the barbecue sauce of your choice:
Carolina barbecue sauce: Shake or cook ingredients together and store.
Tomato-based sauces: Sauté, simmer, bring to room temperature, and store.
It's fun to just experiment and develop your signature sauce, regardless of the kind and the kick. Some of the information I knew from my own efforts, and I have come to favor a Nebraska version of Kansas City style, and I also found some useful information from About.com in the "Grilling and Barbecuing" category. Mostly I perused my pile of cookbooks and cooking magazines to find my preferences. I was amazed to find that some of the same barbecuing recipes and methods were listed in my 1965 Farm Journal Pie Cookbook. Things don't change; they just get better!Don't get caught without the sauce!

You've agreed to lay on a barbecue for over a hundred guests. You've had your head examined by a professional and had it confirmed that you only temporarily took leave of your senses. Now here you are, sane again and faced with making good on your commitment. Don't worry. It's all possible. Get some help; you can't do it all so having a few people to buy the food, wash the plates, light the barbecues (yes, that's plural), entertain the children, chop the salad, make the kebabs, bring some chairs, and chill your personal bottle of beer or wine will definitely make life easier. Planning, Planning, Planning...Like a great military campaign, it's all about the planning; except that your average general just has to worry about how many soldiers to send to the second front, you've got to buy enough potato salad and sausages for a hundred people. Still, if you spend enough time on the planning then the actual day will be a breeze and you'll actually be able to enjoy it yourself, instead of just making sure that everyone else does. So, in no particular order, consider this:• You'll need more than one barbecue to cook on. Your new, super-duper, gas/charcoal/smoke appliance just can't cook enough for a hundred mouths. If you only have one, ask to borrow a couple more from a friend. Also, if you've got more than one barbecue, it's going to help to have more than one cook so put your ego on hold and appoint a couple of deputies. Get plenty of fuel too; spare bags of charcoal, gas bottles, etc.• If this event is to launch your new 'it-can-cook-perfect-steaks-while-playing-the-national-anthem' barbecue then test it beforehand. Have a small family get-together, a few friends round for dinner, anything. But do not, NOT use it for the first time in front of your 100 guests. Sod's Law says there'll be a hitch and you really don't need that kind of pressure.• Buy food, lots of food. How much? How about an entire supermarket meat counter. Seriously, when it's self-service, people tend to take and eat more. Don't allocate a burger per person and leave it at that because it won't be enough. Buy plenty and buy early. Don't do it on the morning of 'The Day', because (Sod's Law again) there'll be a meat drought and you'll be driving all over the county looking for lamb chops. Besides if you've bought in advance then you can do all that fancy marinating the day before.• Vegetarians: they're not weird, they're not being awkward, they just don't eat meat; and given that in the UK about 3-5% of the population is vegetarian the chances are you're going to be catering to a few. Now, you could just take the 'let them eat salad' approach, but you want this to be the barbecue of the century so why not be a bit more creative. It's not difficult these days to find veggie burgers and sausages, and kebabs with pepper, mushroom and onion always go down well. Do something so tasty-looking that even the carnivores are asking for it (seared tofu in a barbecue marinade?) and you know you've cracked it. Just remember to cook it all on a separate barbecue; if the chef gets beef fat all over the falafels then they're not really vegetarian any more, are they?• Have plenty of other foods for people's plates to complement the grilled stuff. If you're feeling paranoid about running out of edibles, then as well as the fancy, delicate salads have some hefty, filling fare as well, such as potato salad, baked potatoes, coleslaw, and garlic bread.• Think about where you will put everything. With so many people, you'll have quite a queue when it's serving up time. You could have a separate serving area (and one of your deputies doing the serving) rather than passing it to people straight off the grill. Also, have the side dishes and extras on a separate table so that people can browse/graze without slowing up the process. How does a self-service cafeteria do it? You need to adopt some of the same tactics; you're catering in bulk here.• Think about hygiene. Anybody cooking or serving food should have clean hands. Plates and utensils should be washed. Have separate areas and surfaces for raw and cooked foods. Yes, it can be fiddly and tiresome, but it's better than giving half your guests salmonella.• What about children? If there are going to be some then think about activities suitable to their ages. You don't necessarily have to start hiring clowns, but if you can keep them occupied then they'll be happier, which will make their parents happier. Also, if they're not running amok, there's less chance of them knocking the barbecue over and dumping red-hot coals onto your flip-flops.• A couple more practical points. Chairs - do you have enough? If not, where can you borrow some? Likewise tables. Plates, cutlery and glassware - rather than risk the best china, why not buy disposable paper and plastic? You can recycle afterwards and there's no washing up to do.• Finally, think about the weather. Keep an eye on the forecast, by all means, but the UK summer being what it is, you need a contingency plan. Do you have enough indoor space for 100 people if it rains? If not, can you find a venue that does? For the same reason, when siting the barbecues and serving areas, you might want to have them under cover.Finally...Having planned to within an inch of your life with your merry band of helpers, on the day itself you can cook, laugh, have fun and hopefully take time to watch everyone else enjoying the best barbecue they've ever been to.

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! :-)PreparationStart 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 MethodAfter 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!

What do you think of when you think about barbecue? Some minds go straight to burgers and hot dogs, other people think about kebabs, fish baskets and smoked meats. Here are the top five meats used for barbecuing each year and a few helpful tips on how to prepare them.Beef: Steaks and burgers are the most common forms of beef to barbecue. Experts recommend buying beef that is fresh, not frozen. They also recommend a fattier cut of meat for the grill to keep the meat tender and flavorful. The best beef cuts for the grill are the rib eye, porterhouse steak, t-bone and strip steak. For an extra bit of gourmet extravagance the fillet mignon is always a favorite.Pork is a favorite among avid barbecue enthusiasts. The most popular cuts of meat for the grill are ribs followed by pork butt and pork shoulder.Chicken is good on the grill in any form, however the leaner breast meat will fare better if it is marinated, otherwise meat can become dry. Thighs and drumsticks do well on the grill due to their higher fat content.Shrimp works well on the barbecue and is a popular choice for seafood lovers. It takes special care because shrimp cooks quickly and can easily escape and fall through the grill grate. Fish baskets and skewers are good cooking tool options for grilling aficionados.Salmon is by far and away the most popular fish to grill. It has a hearty almost steak like texture and a flavor that goes well with a variety of barbecue type sauces. Salmon smokes well and cooks fairly quickly which makes it the perfect solution for those nights where dinner needs to be on the table fast.No matter what meat you prefer, grilling experts and novices alike benefit from a pantry full of "secret" spices, rubs and sauces. Gourmet grilling planks and seasoned skewers will have friends and family asking, "What's your secret?"

Great picnic and BBQ recipes are easy to come by. During the summer you have a huge variety of produce and foods, many on special in grocery stores, so you have no excuse not to get out there and expand your culinary dimensions with some new meals. Plan ahead, though. A great balance of a good picnic or barbecue meal is exceedingly fresh food mixed with other food that is rich in flavor. To accomplish this flavor yourself, you'll need time to marinate and set many of these foods in order to provide that great flavor. Here are a few ideas to get your planning going.A good salad goes a long way. First off, nix any idea of iceberg lettuce. Though watery and refreshing at times, it has pretty much no flavor to speak of. Instead, try to find greens that provide a lot of flavor and variety like arugula and frisee, as well as less green vegetables like Treviso or radicchio. A good mix of these, a splash of a simple red wine vinaigrette, is delish in its own right. Add to this a couple roasted nuts like pine nuts or walnuts and maybe a sharp cheese like gorgonzola or chevre, and you'll have a salad that blows anything that you or your friends have had out of the park. As a further variation, try adding roasted beets to your salad as well. This will take a few hours of prep time followed by some cooling. However, these cut up and thrown in the mix are wonderful and reflect the season quite well.For meats, it's all about marinating or brining. To brine something, you'll basically be letting it soak in a salt and sugar solution will a whole mess of herbs and spices for a few hours or overnight. How long really depends on the size of the meat and how thick it is. These recipes will make your meat so much more juicer and the flavor will run throughout the meat. Find recipes online or in various books to get the right amount of sugar and salt for your tastes as well as the exact brining time for your meat.Marinating meat provides a great flavor base and gives you a great crust whenever your meat hits the grill. The already applied sauce will char quite nicely and give a great textural quality to any of your meats. Try your own with mustard, fresh herbs, or olive oil and see what you enjoy best. You can always keep picnicking while the weather's good.

When it comes to selecting the perfect BBQ to serve your needs during the warm and pleasant summer months, there are a few factors which need to be taken into consideration, to ensure that you get the perfect product to meet your grilling needs. By simply taking a read of our quick and easy to follow guide, you can make the selection process far easier, ensuring that don't end up wasting your cash.First of all, consider the frequency with which you will use your BBQ. If, like many others, you will only be using it once of twice throughout the summer, then you have to take into account whether or not it is wise to invest money in a higher quality product. For those who fit this bill, then we suggest opting for a model from the lower end of the price scale.Next of all, do you want the speed and ease of a gas BBQ or do you prefer the more authentic, traditional charcoal BBQ. Both have their advantages and disadvantages. When it comes to price you are more likely to save money purchasing a charcoal BBQ, both initially and later on with the cost of the respective fuels.With a charcoal BBQ, you will get that authentic flame grilled look and know that you are running the genuine article without taking the short-cuts that are apparent with gas. However, you must bear in mind that charcoal takes around 40 minutes to reach the required heat for cooking, so you may be waiting around and taking extended periods of time to get meals ready. It will also require both more preparation beforehand and cleaning afterwards.By using a gas BBQ you could be seen as taking a short cut and missing the point, however, they can be turned on and ready to cook almost immediately once connected to the gas. Contrary to popular belief, you will not lose the distinctive barbecue taste either, this is because the taste comes from the fat and juice of the meat falling below to the flames and hot surfaces. They are also very easy to clean, as there is no ash left over. For the most effective cleaning method, simply close the lid and leave the barbecue on for 10 minutes, this will burn away any left over pieces of food on the grill, then rub the grill with a barbecue brush and you are finished.When it comes to selecting the correct size grill, you must take into consideration how many people you are cooking for. If it is only for smaller gatherings of 1 - 4 individuals, then a small or medium sized cooking area is best, however for gathering of up to 6 you would be best looking for a large sized grill, anything over that number of people will require the most generously sized cooking surfaces available on the market. Always look at the product specifications to see how many people it is recommended to be capable of cooking for.Just remember that although a summer barbecue can be great fun, you must stay safe, so keep in mind a couple of quick safety rules. Never put the BBQ next to a fence or any other combustible materials, use the correct tools and substance for lighting, make sure young ones are supervised at all times and finally, never move a BBQ until it has had long enough to fully cool down.

Have you always wanted to learn to cook incredible baby back and spare pork ribs? Looking for a great barbecue ribs recipe? Here is a crash course on grilling pork ribs.Pork baby back ribs (loin back or back ribs are all interchangeable terms) run from just below the backbone (top) to the midpoint of the circle. Spare ribs continue from the midpoint all the way to the sternum. So each carcass supplies 2 racks (slabs) of baby backs and 2 racks of spares. Since baby back ribs come from the upper part of the pig near the tenderloin, they tend to be much more expensive than spare ribs which are lower on the pig so often deemed less valuable.Baby back ribs have less fat, less meat and are often more tender than spares and are typically smaller in size (1.25 to 2.25 pounds per rack). Spare ribs have more meat, more fat and are usually less tender than baby backs. Spares arguably have more flavor due to the higher fat content and are close to the belly where the bacon comes from. Spares are larger in size (2-4 pounds per rack) and take longer to cook.Rib SelectionAlthough not always easy to find, fresh ribs seem to be the best in quality. Try to avoid frozen or previously frozen ribs. Often ribs are packed two or three to a package so it is not always easy to inspect individual racks before purchase.Try to find racks without large patches of visible fat. Fat renders well on Boston butts or shoulders, but that is not always the case with ribs. Often fat patches can actually become hard when cooking. Where possible, avoid racks with bones showing in the middle of the rack (referred to as shiners) as the meat can pull away from the rack and cause the ribs to separate during the cook.Rib PreparationTypically spare ribs are sold untrimmed (unless the package specifically is labeled 'St. Louis'). Untrimmed have the brisket (sternum) attached with a flap of meat (often referred to as skirt). St. Louis style has been trimmed with the brisket and skirt already removed. Typically, it is more cost effective to buy spares untrimmed and trim them yourself.The skirt and brisket (often called rib tips) are excellent for smoking and make a great snack while waiting for the whole racks to cook. A typical butcher shop or grocery store tends to charge more money for St. Louis style, yet you are actually getting less meat.To remove the skirt, hold it up perpendicular to the cutting board and lay your knife on the bone of the rib and slowly cut flush with the rack until the skirt has been cut out completely. Save this piece for some rub and throw it on the smoker with the rest of the meat.The next step is the most difficult step to perform. Many cooks will cook the entire rack with the brisket and skirt attached, but most prefer to cook the ribs St. Louis style. Cooking an untrimmed rack can cause issues with cook times where the brisket portion requires more time to cook than the ribs themselves which can result in overcooked ribs to finish the brisket. You can run your fingers along the brisket and feel where the ends of the ribs attach to the brisket. Cut straight along that line with a sharp knife to separate the ribs from the brisket. Once this step is completed, the spare ribs now look similar to a rack of baby backs.The last prep step is to add your favorite barbecue rub. The rub is an extremely important step. Apply liberally but not excessively. Be careful with your rub. Many rubs are interchangeable, but some do not work well on ribs due to the surface area of the meat. A spicy rub that works well with a Boston butt or brisket may be too spicy for ribs.Cooking RibsRibs are actually pretty easy to cook with the right equipment. A good smoker with your favorite wood and following these directions can deliver consistent results. Among the barbecue community, there is a number formula for cooking 'fall off the bone ribs'. For baby backs, the number is 2-2-1 and for spares, 3-2-1. The first number represents the number of hours cooked straight on the rack of your smoker. The second number is the number of hours wrapped in foil and the last number is the number of hours without foil. So, for baby backs, two hours 'naked', then 2 hours in foil and 1 hour naked. This will result in great tender ribs.The last hour of cooking is a good time to baste with your favorite sauce. This time is meant to enhance the flavor and caramelize a good sauce. Be careful to monitor closely though with sauces high in sugar because they can easily burn. During the cooking process many cooks will use liquids to enhance the flavor and tenderness. Liquids like apple juice, butter, honey, molasses or even alcohol. An interesting combination is to mix half bourbon and half apple juice and use a spray bottle to mist on the ribs during the last hour.Use the 'bend test' to make sure they are done. Grab the rack in the middle with your tongs and lift off the rack. If the other end is bouncy and springy, they need to cook longer. If they bend about 45 degrees and look like the end will break off, they are done.Best smoke temperature is 225 degrees. Ribs go well with many different woods because of their surface area to meat ratio. I typically use mostly hickory, but ribs do well using other smoking woods like cherry, peach, pecan or mesquite.Lastly, any barbecue purist will tell you to NEVER boil (parboil) your ribs. You are literally boiling the flavor right out of them. Parboiling is a technique for those cooking ribs in the oven. Doing so cuts down the cook time significantly but is a step that I would never do.This should give you a great start on cooking bbq ribs with your best bbq ribs recipe.