Slow-cooker Bar-b-que Sauce
1 15oz can of crushed tomato
1/2c. water
1 medium onion, chopped fine
1/4tsp chili powder
2tbsp. brown sugar
1/4tsp. paprika
1tbsp. dijon mustard
1tsp. worchestershire
2tbsp cider or red wine vinegar
Mix all in a crock pot(slow cooker). Cover and cook on low setting for 4-6 hours
Smoked bacon wrapped Pork Chop Skewers, also known as Kababs, are a grilling favorite because they are tender, moist and real quick and easy to do on the barbecue, if you follow these simple tips by the BBQ Pit Boys.
Duration : 0:12:42
Al! Try this kick butt recipe!! I was a rib bafoon until I watched an expert make em several years ago. I made these about two weeks ago and Yum Yum!
You can get regular pork ribs but I prefer to use the baby back ones.
Take the ribs and rinse them off. On the back, you will see a thin film that needs to be removed. Get in there with a sharp knife and cut it and peel it off. This makes the ribs tough if you leave it on and its also chewy later if you don’t. Buy a good quality rib rub, also known as BUTT RUB <he he>. Rub it liberally on all sides of the pork, then wrap them in foil and let it sit in the fridge for an hour or so or even over night. Longer, better. Heat your oven to about 250 degrees. Take a mixture of about 1/4 – 1/2 cup of honey, a little red or white wine about (or apple cider for you non alcohol users )a half cup, and pour it over the ribs. Secure again in the foil. Put them on a baking sheet and put them in the oven for about 3 hours. Take them out, and open the foil and test by wiggling the end rib.. If it gives you a lot of movement, they are done. If not, give em about another half hour. Then, you take them out again and baste them with the drippings, and add a little extra honey on them. At this point you can either place them on a hot grill, turn frequently and watch them carefully, as the honey will carmelize and burn quickly, OR you can turn your oven up to BROIL, and place them, without the foil, several inches away from the broiler. You are going for a carmelization of the honey here, once again and not a burn, so don’t walk away. There is a well used method of parboiling the ribs first, but.. there truly is no need to do this. What you want to do to ribs is add flavor… so by dry rubbing them and allowing them to sit, you ar egiving them that. And you wanna cook them S L O W. There is NO need for BBQ sauce on them… You can use it on the side if you wish, but I think you will find you really don’t have to!
On our trip to Nashville, we caught up with the premiere BBQ joint in downtown. With their attention to detail, great BBQ, and low prices, Jack’s always has a line out the door! They are quick with service and put on that “southern charm” that sets them apart from the rest. Locals and tourists alike can;t seem to get enough. With gobs of awards under their collective belt, Jack’s has flavors to please all discerning tastes. Try any of their 6 sauces (Kansas City Style, Tennessee Original, Texas Sweet Hot, XXX-911, Carolina Style, and Music City White Sauce) or their hand rub. Visit them at www.jacksbarbque.com for tons more information and goodies.
Duration : 0:8:29
I want to cook a pork shoulder in the oven, low and slow. What’s the lowest temp I should use? I want it to take as long as possible so that I can let it go overnight. (I’ve got someone to check on it during the night so I don’t burn the house down…)
Man, this is one of my favorite cuts of meat, if it’s Boston butt; the best for what you’re wanting. Begin by pre-heating the oven to 500*f. Bake roast 15 min. then lower temp. to the lowest possible setting. It would be nice if the roast could be basted every 15 – 20 min.; placing two 10.5 oz. cans of fat-free chicken broth in pan.Use a little water to invigorate the basting liquid, when pan begins to go dry. Temp. should read 160*f. Pull from oven and loosely cover with foil to cover and let the roast rest (set) for 10 – 15 min. Temp. will continue to rise & juices will redistribute through meat.
I’m currently up-dating my web-sites that have recipes like this & more. Go to http://sites.google.com/site/chefcarrollpresents/recipes-from-1 Give it a read if you wish; after 5 pm EDT.
http://allrecipes.com/Recipes/BBQ–Grilling/Sauces-Marinades-and-Rubs/Rubs/Top.aspx
Here’s my favorite:
INGREDIENTS
1 tablespoon garlic powder
2 tablespoons ground black pepper
1 tablespoon salt
1 tablespoon mustard powder
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon brown sugar
4 tablespoons ground paprika
1/2 teaspoon dried oregano
DIRECTIONS
In a small, nonporous bowl, combine the garlic powder, ground black pepper, salt, mustard powder, chili powder, cumin, brown sugar, paprika and oregano. Mix well and apply to meat.
Thank you all !
Sorry, I don’t have an answer for this one. But, I’m with you on the search. I have tried SOOO MANY recipes for Mongolian BBQ and none of them taste even close. At the restaurants they have this wonderful smokey kind of taste that I can’t seem to match with any sauce. I did recently see a recipe that uses Mushroom Soy Sauce, so maybe that will work. GOOD LUCK!
SaltLickBarBQuehttp://gdata.youtube.com/feeds/api/users/saltlickbarbqueDriftwood, TXPeopleMan, v., FoodMan v. Food ~ The Salt Lick Bar-B-Que ~ Driftwood, TX
Duration : 0:4:46
Wrap them in foil on a low grill flame untill bubbley and brown.
Usually:
Potato Salad
Grilled Corn on the Cob
Macaroni Salad
Baked beans
Cole Slaw