All-BBQ-Recipes

Not to get real technical here we are going to say that there are two type of outdoor grills. The quickest, most reliable and easiest to use is a gas grill. Gas grills are easy to control heat temperature, quick as all you do is ignite it and the cheapest way to go as no need to buy charcoal or wood.

However, all you award winning barbecue masters use an outdoor grill that is fueled by charcoal, wood or both. They type of charcoal and wood play a part in developing the taste. Sometimes the wood is prepared with additives to add more flavor to the meat.

You can go either way the choice is up to you. Gas grills save a great amount of time and much easier to maintain. Charcoal and wood bring in a different taste but require far more effort.

One way to prepare the meat is use a marinade and let the meat bathe in it for some time. A marinade is seasoned liquid used to give meat extra flavor and also used to soften and break tougher meats down. Many marinade not only loaded with herbs and spices but acids like lemon juice that will breakdown the meat tissue.

They are many types of marinades all depending on the meat and your taste. Need some ideas on for an marinade or BBQ recipes, be sure to visit the big arrow link below.

Citrus Pork Marinade

1 cup salsa
1/2 cup lime juice
1/2 cup beer or water
2 cloves garlic, minced
1 tablespoon snipped cilantro
1 1/2 teaspoons ground cumin
1/4 teaspoon ground red pepper
1/4 teaspoons black pepper

Combine ingredients, pour over pork and refrigerate for 3 to 4 hours before cooking. Enough for about 1 1/2 pounds.

Recipe Source: www.nancyskitchen.com/marinades.htm

Every Winning BBQ recipe starts with a good dry rub. A rub is a combination of spices, seasonings and herbs that add flavor and texture to meats. Most rubs are dry but not all are. Some rubs you may apply just before cooking while others are applied to the meat the day before while meat wrapped in a plastic and refrigerated. A good rub will give the meat a new texture as well as enhance the taste.

Memphis Style Dry Rub Recipe for Baby Back Ribs

INGREDIENTS:

2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons black pepper
1 tablespoons salt
2 tablespoons chili powder
2 tablespoons cumin powder
2 tablespoons brown sugar
3 to 4 tablespoons paprika
2 teaspoons cayenne pepper

DIRECTIONS:
Rub seasoning using about 2 tablespoons per slab of ribs. Use more if you like them hot. Put on grill in single layer away from direct heat. Cook on low heat for 1 1/2 to 2 hours. After cooking wrap the ribs in foil and let them rest for at least 30 minutes to let the juices redistribute.

Recipe Source: www.texasbarbeques.com/Memphis_Style_BBQ.html

Barbecue sauce is a main item within a good BBQ recipe. What BBQ sauce really is, its a liquid flavoring that can be thick or thin and applied to just about any type of meat. The main thing that defines barbecue sauce it is derived from a tomato base, from there many other spices and herbs can be added usually depending what region you are in. Traditionally barbecue sauce is used for pork or beef ribs and chicken.

Depending on the barbecue style you follow you may use barbecue sauce as a marinade, you may apply the sauce just prior to cooking, you may apply the sauce during cooking or you may even apply just after cooking. There is no right or wrong way it is all about style. For great Barbecue Sauce Methods Click Here!

Kansas City Style BBQ Sauce

1/2 cup chopped celery
3 tablespoons chopped onion
2 tablespoons butter
1 cup ketchup
1/4 cup lemon juice
2 tablespoons sugar
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
Dash pepper

In a skillet cook celery and onion in butter until tender. Add remaining ingredients. Bring to a boil; reduce heat. Cover and simmer 15 minutes.

Recipe Source: www.texasbarbeques.com/Kansas_City_Style_BBQ.html

There are many different BBQ recipes. Within those BBQ recipes are many different barbecue styles. The style reflects that region of the United States culture. Certain styles focus on certain meats while other styles make use all meats. Let me show you 3 popular BBQ styles.

Texas Style Barbecue - Of course they know how to BBQ in Texas, back in the day most of the cattle ranches were located in Texas. The same thing could still be said today although much as changed. Texas style BBQ sauce is known for its heat. Ingredients like cumin, chili peppers, bell peppers and chili powder maybe added. Plenty of black pepper an onion are common with little tomato sauce. The BBQ sauce is thin and usually served on the side or added to the meat after cooked. Texas Barbecue use a variety of meats such as pork, beef brisket, German sausage, and meaty ribs.

Kansas City Style Barbecue - Kansas City became a BBQ haven for it is here where all the slaughter houses were as the cowboys from Texas would bring the heard to town. Well the railroad changed the life of the cowboy but Kansas City still know hows to BBQ. Kansas City style BBQ sauce is thick, so thick that is clings to the meat. All meats are used in Kansas City Style BBQ although pork spare ribs and beef brisket are most common. The thick sauce is usually brushed on the meat during the 20 minutes of cooking giving Kansas City BBQ meat that common dark red glaze look.

Memphis Style Barbecue This style is similar to Kansas City except the sauce is thin and used more as a dipping sauce. Here the meat is seasoned heavily with a tasty dry rub. Many times the meat is so flavorful that the sauce is not needed. Most commonly Memphis style BBQ is about baby back ribs and the fry rub. The sauce is secondary to the rub.

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