The Best Tasting Barbecue Recipes

Grilling Beef

There are those who believe that the original method of cooking beef--over a fire--is still the best. And we agree. Grilling brings out its rich flavor, and there is nothing quite like eating a sizzling steak just off the grill.

Steaks are perfectly suited to grilling because they are flat and will cook uniformly. Well-marbled steaks need only a light brush of oil before grilling, but lean steaks such as round, London broil, or flank steak must be marinated before grilling and even then you should cook them rare so they do not become tough.

Trim most of the fat off the steak and lightly score the remainder with a sharp knife at 1-inch intervals. Thicker steaks will dry out less easily than thin ones; we like them 1 1/2 to 3 inches thick. Rub the steaks with olive oil, sear them quickly on the oiled grill, and then cook them, turning once, until cooked the way you like them. Aged and well-marbled beef will cook more quickly than fresh, leaner steaks.

Hamburgers are terrific grilled. We like to flavor the meat with a variety of seasonings such as garlic, herbs, chiles, and spices, and we often add an egg, a dollop of mayonnaise, or a bit of butter or cream to keep the meat moist. Remember not to handle the meat too much because this toughens it--quickly mix in desired seasonings and gently shape into patties. If you are watching your cholesterol, try james Beard's trick of forming the hamburger around an ice cube; as the cube melts it bathes the meat in moisture. But be prepared for a rare burger.

Sear hamburgers and then grill them over medium-hot coals. We find that turning them several times during cooking will guarantee a nicely browned crust and juicy interior.

Our favorite cuts of beef for grilling are the tenderloin or the filet mignon, T-bone, porterhouse, shell, rib, and New York steaks. We also like the less tender cuts such as London broil, round, and flank steaks as long as they are marinated before grilling.

Source: The New Basics Cookbook
By: Julee Rosso, Sheila Lukins

Left photo courtesy of simpler
Right photo courtesy of stevelyon

Korean Barbecued Short Ribs

Ingredients :

4 pounds meaty beef short ribs
3 tablespoons granulated sugar
1/4 cup sesame oil
1/2 cup soy sauce
1 tablespoon cider vinegar
2 scallions and tops, minced
2 cloves garlic, minced
1 tablespoon finely minced fresh ginger root
1 teaspoon dried red pepper flakes
1/4 cup sesame seeds
1 tablespoon flour

Make deep cuts in the meat between the ribs so the meat will absorb the marinade. Rub meat well with the sugar and sesame oil and let sit for 30 minutes.

Combine remaining ingredients; pour over ribs, and let stand for 1 hour.

Bake or barbecue, turning and basting frequently with marinade, for 20 to 30 minutes or until meat is cooked.

Photo courtesy of inuyaki.com

Grilling Poultry

Birds of all kinds and sizes are suited to grilling and smoking: Chicken, Rock Cornish game hen, capon, quail, duck, squab, grouse, guinea hen, pheasant, turkey, and partridge. Poultry is very versatilr--you can cook it in pieces, butterflied and flattened, or whole. You can stuff it or marinate it. Since poultry has a tendency to dry out if left to its own devices, we always baste it like crazy. And we have found that poultry stays moister if cooked on the bone--and that the bone also adds flavor.

Poultry should be seared, skin side down to begin, and then cooked on a covered grill over direct heat until the meat at the bone is opaque and the juices from near the joint run yellow with just a trace of pink when pierced. (Remember that the dark meat will take substantially longer to cook than the light meat, so let the dark meat cook 15 minutes before adding the light meat to the grill.) If you are using a thermometer, cook poultry until it registers 170 degrees F to 175 degrees F, and then let it stand off the heat for about 10 minutes; the temperature will continue to rise by 5 to 10 degrees.

If you are planning to grill split poultry, remove the backbone first--the bird will cook more evenly.

Source: The New Basics Cookbook
By: Julee Rosso, Sheila Lukins

Photo courtesy of beketchai

Bob's Bourbon Chicken
Serves 6

Ingredients:

1 chicken, cut up or 1 1/2 pounds boneless chicken breasts

GLAZE:

1 cup Bourbon whiskey
1/2 cup dark brown sugar
1 cup ketchup
2 teaspoons worcestershire sauce
1/4 cup white vinegar
1 tablespoon fresh lemon juice
3 cloves garlic, minced
1/2 teaspoon dry mustard
Salt and pepper to taste

Combine whiskey, sugar, ketchup, worcestershire sauce, lemon juice, garlic, salt and pepper. Brush chicken with thin coating of glaze and place on grill.

Continue to baste while turning chicken.

Photo courtesy of wEnDaLicious

Grilling Pork

Pork is a natural on the grill whether as a chop, cooked quickly over high heat, or as a roast, cooked long and slow until the meat is tender enough to cut with a spoon. Remember that today's pork is leaner and more tender than it was years ago. It is best grilled on a covered grill to keep it moist. Sear and cook chops over direct heat, but cook roasts over indirect heat. We like to rub all cuts well with olive oil before cooking.

Our favorite cuts of pork to grill are ribs. We braise them to rid them of excess fat so they don't cause flare-ups on the grill. Pork chops are also wonderful grilled--choose chops that are at least an inch thick so they don't dry out. The tenderloin is delicious either grilled whole or sliced into medallions and grilled in a flash. Boneless loin roasts are very easy to grill and very tender. For a real treat, try cooking a whole ham on the covered grilled.

Cook pork until the internal temperature reaches 150 degrees F to 160 degrees F. Then remove it from the grill and let it stand 15 minutes to finish cooking.

Source: The New Basics Cookbook
By: Julee Rosso, Sheila Lukins

Photo courtesy of ctaloi

Hickory Smoked Bar-B-Q Ribs

Ingredients :

4 to 5 pounds pork ribs (spareribs or back ribs)
1 (3 1/2 ounce) bottle hickory liquid smoke
2 1/2 quarts water

Combine liquid smoke and water in a large pot. Bring to a boil; add ribs and reduce heat. Simmer 1 1/2 to 2 hours. Remove ribs from liquid; cool. Ribs may be refrigerated or frozen at this point for future use.

Dip or brush ribs with barbecue sauce. Place in a 400 degree F oven for 15 to 20 minutes. For crusty ribs, broil for 3 to 5 minutes.

NOTE: Ribs may be prepared in a browning bag. Place ribs in a single layer in a large size oven cooking bag in a baking pan. Add 1 bottle of smoke and 1 quart water. Close bag with tie and with a fork make 4 small holes in the top. Bake at 325 degrees F for 1 1/2 hours. Complete as directed above.

Photo courtesy of maggiephotos

Grilling Lamb

The most tender cuts of lamb come from the loin and rib sections, usually in the form of chops. We also like the leg because we feel that it is the most flavorful cut; it can be grilled whole or boned and butterflied. Most cuts of lamb benefit from a marinade; trim off the fat and marinate in oil flavored with herbs, garlic, lemon juice, wine, chiles, soy sauce, ginger--you name it.

We like our chops cut about 1 1/2 inches thick. Trim the fat and marinate the chops. Score the remaining fat and sear over high heat. Then finish cooking over a lower heat.

Leg of lamb should be cooked over indirect heat on a covered grill. If the leg is butterflied, it will cook in about one quarter the tinme of a bone-in leg. We often make kabobs from cubed leg meat. Marinate the meat and skewer it, alternating with vegetables if you like, and then grill the skewers over direct heat. Let lamb stand five minutes before serving.

Source: The New Basics Cookbook
By: Julee Rosso, Sheila Lukins

Photo courtesy of maggiephotos

BBQ Lamb Chops
Serves 8

Ingredients:

8 lamb chops, cut 1" thick (or more)
1/4 cup chopped onions
3 tablespoons soy sauce
2 tablespoons lemon juice
1 tablespoon sugar
2 teaspoons dried oregano
2 teaspoons dried thyme
3 tablespoons chopped fresh parsley

Trim all the fat from the chops. Mix everything but the parsley in a zip lock bag and marinate for several hours, turning every 1/2 hour or so'

Grill about 4 - 5 minutes on each side for medium rare - basting several times. Check for doneness by cutting into a chop.

Sprinkle the fresh parsley on top of the chops when serving.

Photo courtesy of thebittenword

Grilling Vegetables

A grill covered with vegetables is a beautiful thing to see. The interplay between different shapes, sizes, colors, and smells is magnificent. And you can grill just about any vegetable. Potatoes and unshucked (but desilked) corn may be wrapped in foil and cooked right in the coals. Eggplant, red onion, summer squash, and potatoes may be halved or sliced, brushed with oil, and grilled to sweet perfection. Tomatoes cut in half and heads of garlic are delicious grilled. Or you may cube and grill vegetables on skewers, but make sure that sizes and cooking times are compatible.

We generally cook vegetables over medium to medium-hot direct heat on a covered grill. They must be either marinated or basted well during cooking to protect against drying out.

Tips for grilling vegetables

Grill soft or juicy vegetables in a hinged wire basket to facilitate turning.

Foil-grilling is a convenient way to cook vegetables. Simply set vegetables requiring equivalent cooking times (such as cauliflower and broccoli florets or zucchini chunks and mushrooms) in an aluminum foil packet. Moisten with water, chicken stock, or herbed butter, and grill until done; the vegetables will steam in their juices.

Shorten the grilling time of leeks, large fennel bulbs, and root vegetables such as potatoes, yams, and turnips by parboiling or precooking them in the microwave for a few minutes before grilling.

Source: The New Basics Cookbook
By: Julee Rosso, Sheila Lukins

Photo courtesy of Moe

Colorful Beef Kabobs
Serves 4

Ingredients:

1 pound boneless beef sirloin steak, cut 1 inch thick
2 teaspoons vegetable oil
1 teaspoon fresh lemon juice
1 teaspoon water
2 teaspoons Dijon-style mustard
1 teaspoon honey
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
1 medium green, red or yellow bell pepper, cut into 1 inch pieces
12 large mushrooms

Cut steak into 1 inch cubes.

Whisk together oil, lemon juice, water, mustard, honey, oregano and pepper in large bowl; add beef, bell pepper and mushrooms, stirring to coat.

Alternately thread pieces of beef, bell pepper and mushrooms on each of four 12 inch skewers.

Place kabobs on grill over medium coals. Grill 8 to 11 minutes.

Season with salt, if desired.

Serve with long grain and wild rice.

Photo courtesy of MinivanNinja

Grilling Seafood

Seafood is sensational on the grill, whether you are cooking whole fish, steaks, fillets, or shellfish. We like to use oil marinades with lean fish; nothing too strong, and only for about 30 minutes so as not to overpower their delicate flavor. (An acidic marinade will cut the oiliness of fatty fish.) Herbs and wood chips add a light, smoky flavor to fish.

If you do a lot of fish grilling, you may want to invest in a hinged wire fish basket. The basket makes turning whole fish and fillets, which may fall apart on the grilll, a snap. If you don't use a basket, oil the grill rack and turn the fish once. Cook fillets and steaks with the skin on if you can. Or wrap the fish in aluminum foil before grilling.

Our favorite fish steaks to grill are salmon, sturgeon, swordfish, and tuna. We like steaks cut about 1 1/2 inches thick, and we sometimes coat them with a crust of crumbs, black pepper, chopped almonds, or sesame seeds. Fish kabobs are also great on the grill, but the cubes of fish must be marinated before skewering to keep them moist.

Don't salt fish before grilling; salt draws moisture out of the flesh and may cause it to toughen. Grill steaks, fillets, small whole fish, shrimp, and scallops over high direct heat. And baste fish religiously as it cooks to keep it from drying out.

Fish cooks very fast on the grill and it is important not to overcook it. Count in a cooking time of 10 minutes per inch of thickness whether you are cooking a steak, fillet, or whole fish. When cooked, the flesh will turn opaque and will feel springy when pressed lightly with a finger. And remember that the fish will continue to cook slightly after it is removed from the grill.

Shellfish is also wonderful on the grill. We prefer to cook it in the shell so that the natural juices don't escape; oysters, mussels, and clams will open when cooked. Another delicious way to cook lobster is to split it down its length and grill it in the shell.

Source: The New Basics Cookbook
By: Julee Rosso, Sheila Lukins

Photo courtesy of thebittenword

Grilled Shrimp With Garlic And Lime
Serves 4

Ingredients:

1/4 cup fresh lime juice
1/4 cup olive oil
1 tablespoon chopped parsley
1 small onion, minced
4 very large cloves garlic, minced
1 jalapeno pepper, minced
24 large or extra large shrimp, peeled and deveined
1/2 pound andouille or other smoked sausage

Whisk together juice and oil. Stir in next 4 ingredients. Marinate shrimp in this mixture for 1 hour. Alternately thread shrimp and andouille on skewers. Do not crowd shrimp.

Grill over medium coals until shrimp are opaque, about one minute per side.

Serve with warmed marinade on side.

Photo courtesy of snowpea&bokchoi

Top 10 Rib Recipes

• Tuscan-Style Spareribs with Balsamic Glaze
  Generously seasoned with a mix of aromatic herbs and spices, these ribs are slow-roasted until tender and crisp. Finish the ribs with a simple balsamic glaze so the spices still shine through after cooking.


• Honey-Glazed Baby Back Ribs with Whiskey Marinade
  These Thai-inspired meaty, tender ribs are slow-cooked in the oven first, then finished on the grill. Baby back ribs cut across the bone are the classic Thai choice, but whole ribs are just as delicious. Slather with sweet-and-savory honey dipping sauce for maximum flavor.


• Ribs Supreme
  Only 15 minutes of grilling time! The trick: Steam the ribs for an hour in the oven up to 2 days before barbecuing. Coat these tender ribs with our homemade Secret-Recipe BBQ Sauce, sweetened with pineapples, for a one-of-a-kind flavor you can't find in a bottle.


• Best BBQ Ribs
  These ribs earn their best-in-show status thanks to our spicy dry rub and a foil-packet grilling method that makes meltingly tender meat. Coat the ribs with our homemade barbecue sauce and grill directly on the rack at the end to get that crunchy, glazed texture.


• Apple-Glazed Barbecued Baby Back Ribs
  These sticky, appleribs are cooked in the oven, then finished on the grill. They're a simpler version of a recipe by champion pit master Chris Lilly, who cooks his ribs entirely on the grill. To follow Lilly's example, use a thermometer to keep the temperature at a steady 250 degrees F, and wrap the ribs in foil after adding the key apple cider mixture of spices, cider, apple jelly, and honey.


• Mahogany Glazed Spareribs
  Brushing tender spareribs with a glaze of ginger, soy sauce, and chili sauce turns them deep mahogany as they're grilled. The meat cooks surprisingly quickly - ready in only 40 minutes - because it's cut into individual ribs.


• Bill Niman's Best Ribs
  Coated in rancher Bill Niman's spicy homemade sauce, these spareribs are the opitome of fall-apart tenderness. be sure to save some of the sauce for extra dipping.


• Kansas City Ribs
  Baby back ribs with a gooey, tomato-baswed sauce are a summertime tradition, whether you enjoy them as a main dish or serve them as an appetizer at a great outdoor party.

Sauces, Marinades and Rubs

• Memphis-Style Barbecue Sauce
  This is a flavorful sauce, on the sweet side. Add the lower amounts of sugar and molasses if you like your sauce a little less sweet. You can always add more while you're simmering the sauce.


• Steak Marinade
  A potent steak marinade, aptly named Doc's Volatile Steak Marinade.


• Jim Beam Barbecue Sauce
  Barbecue sauce recipe with Jim Beam Kentucky Bourbon.


• Doc's Jack Daniel's Marinade
  Do not let the ingredients deter you from trying this instant classic.


• Ruth's Barbecue Sauce
  A favorite barbecue sauce with a secret ingredient, from Ruth in Alabama.


• Honey Barbecue Sauce
  Barbecue sauce recipe with honey, soy sauce, dry mustard and other ingredients. A flavorful barbecue sauce for grilled chicken.


• Skye's Lemon Pepper Marinade
  This marinade can be used on almost all meats and fish...however, Alaskan Coho Salmon is especially nice with this marinade.


• Memphis Rub for Ribs
  "This one is a winner, and it's easy to make."

The Best Grilling Cookbook

The Barbecue! Bible:
Over 500 Recipes

The title of the latest assemblage from the author of James Beard Award-winning Raichlen (Miami Spice; High Flavor Low-Fat Cooking) doesn't even begin to convey the international scope of the nearly 500 grilling recipes he gathered while on a three-year, 25-country pilgrimage. Starting with appropriate drinks to accompany grilled food (try a Smoked Martini, flavored with a single drop of Liquid Smoke), Raichlen next turns to appetizers as varied as Shrimp Mousse on Sugarcane, which he discovered in Vietnam, and Grilled Snails, which Patricia Wells told him about during a trip to France. Entrees bold enough to stand up to such beginnings include Korean Sesame-Grilled Beef and cumin-scented Peruvian Beef Kebabs (adapted for American tastes with sirloin rather than beef heart). Raichlen's blendings of tastes and traditions are exemplified in Argentinian Veal and Chicken Kebabs, savory with pancetta, red bell pepper and prunes. Revered American traditions are captured with such recipes as Elizabeth Karmel's North Carolina-Style Pulled Pork and The Great American Hamburger. Raichlen also includes a host of non0grilled salads and vegetables to serve as worthy foils to the intense flavors of food hot from the fire. This will be a must-have collection for any home cook hoping to expand his or her grilling horizons.

• A natural, bristle, long-handled basting brush for applying thick sauces or for oiling the grill rack.


• A bulb (suction) baster to use when applying marinades to food on the grill.


• Two flat metal spatulas.


• Heavy-duty, long-handled tongs to adjust the coals and turn and pick up the food; tongs won't break the food's outer crust as a fork will do, thus allowing the juices to escape.


• A hinged grill basket for grilling whole fish; this will save your life if you're cooking delicate-fleshed fish, which might fall apart when you turn it.


• Skewers in assorted lengths; these are great for making kabobs with chunks of vegetables, chicken, seafood, and meats. If you buy wooden skewers, soak them in water for about 20 minutes before using so they don't burn.


• A stiff, heavy wire brush to clean the grill rack between uses; last night's dinner will not burn off and its flavors will linger.

Great Barbecue Grills

Weber 751001 22.5-Inch One-Touch Gold Charcoal Grill, Black

Weber's One-Touch Gold kettle grill is a great buy for anyone looking for a classic model with a few convenient extras. The design is sleek. The results are delicious.

As with all Weber grills, this kettle's lid and bowl are constructed of premium porcelain-enameled steel--which means not only does heat radiate evenly, but the grill will survive if it's left out in the rain. The cooking surface (22-1/2
inches in diameter) is big enough to accomodate six large steaks, twice as many burgers, or up to a dozen kebabs, and the grill's classic kettle shape keeps flare-ups to a minimum.

When designing this grill, Weber clearly kept convenience in mind. The grill's nickel-plated grate has two built-in hinged side openings that make adding more charcoal briquettes easy and safe, and, when the lid's not in use, it can hang from the bowl by a handy hook. The grill is durable, too. The porcelain-coated steel bowl and lid are exceptionally strong and designed never to rust, fade, or peel. The grill's aluminum vents and ash catcher won't rust either, and its tripod base, nylon handles, and all-weather wheels--besides being exceptionally sturdy--make the grill remarkably easy to maneuver. Weber's patented One-Touch cleaning system--a clever setup of lever-activated blades--sifts ash out of the kettle and into a cooking-pot-shaped ash catcher. You never have to get your hands dirty--and emptying the kettle takes only a few seconds.

To top it all off, Weber throws in a 31-page owner's guide filled with cooking tips and time-tested recipes for grilling everything from pork chops to bratwurst to Cornish hens.

Coleman 9941-768 Road Trip Grill
(Blue)

Tired of taking your funky hibachi to the ballpark every time you want to tailgate? Turn to the Coleman Road Trip Grill, an authentic open-flame grill that packs up compactly for easy transport and storage. The Road Trip Grill offers two powerful, fully adjustable 20,000 BTU burners, along with support for several mix-and-match cooking surfaces, including a drip-through grill, a pancake griddle, and a stove for heating water (the latter two are separately). In addition, the burners are powerful enough for both cold-weather and high-altitude cooking, so you can use the Road Trip Grill in destinations like Green Bay, Denver, and Buffalo, N.Y. Perhaps the coolest feature, however, is the collapsible frame, which holds the grill at a standard cooking level in its open position, but folds up in seconds when it's time to go. There's no easier way to enjoy the versatility of a full-size upright grill and the convenience of a portable unit. The Road Trip Grill also includes two detachable side tables for grilling and cooking duties, along with a lockable lid for security. Other details include a 285-square-inch cooking surface, convenient storage hooks for cooking utensils, a removable grease drip pan, and easy pushbutton ignition. The grill--which operates on a single disposable 16.4-ounce propane cylinder (not included) or a 20-pound propane tank (purchase of tank hose and tank required)--carries a five year limioted warranty.

Char Broil 8000T Gas Grill with Stainless Steel Control Panel

The Char Broil 8000T provides a combination of style and size at a great price. The 8000T features a dual control 40,000 BTU stainless steel burner system with vaporizer bar. Powered with a simple push button ignition system, the 8000T has 405 sq. in. of porcelain wire grate primary cooking surface. The swingaway warming rack provides a comfortable space for warming bread or other foods while still cooking the main course on the primary surface. The 8000T has a stainless steel control panel and handle to which provide a little style with the standard grill look. The lid features a semi-gloss porcelain finish and the frame features weather resistant sideshelves with built in tool holders. Completing the look is a powder coated cart with full front panel and condiment tray.

Portable Barbecue Grill
Buy at AllPosters.com

Vegetables, Fish, Poultry, and Red Meat on a Grill
Buy at AllPosters.com