Please help, I really want this recipe?
SayWhat? asked:
The recipe is on the cover of the brand new Bon Appetit July 2008 bbq magazine. It’s a cheddar burger on an English muffin bun with chipotle ketchup and some type of balsamic marinated onions on it. I would like to have a copy of the exact recipe for that burger and the Mexican tomato salad side dish.
The recipe is on the cover of the brand new Bon Appetit July 2008 bbq magazine. It’s a cheddar burger on an English muffin bun with chipotle ketchup and some type of balsamic marinated onions on it. I would like to have a copy of the exact recipe for that burger and the Mexican tomato salad side dish.
I cannot find this recipe at Epicurious or Bon Apptit.com. If anyone has it, can they please post it for me?
Ribs in my Oven?
Juleette asked:
I had left a 8:30 after placing in half frozen country ribs covered in KC masterpiece BBQ sauce on 190 degress there covered in BBQ sauce, do you think by 5PM they will be cooked or overdone?
I had left a 8:30 after placing in half frozen country ribs covered in KC masterpiece BBQ sauce on 190 degress there covered in BBQ sauce, do you think by 5PM they will be cooked or overdone?
Why does charcoal bbq lose all heat when coals spread out?
soccer_4_life_98467 asked:
I have a 14″ charcoal BBQ that is prefect for two people. I use the kingsford match light charcoal which lights up perfectly with ease. I put about 17 coals in a 3-4 tier pyramid and after about 15-20 minutes the coals are blazing hot, all white and red where hottest. So as the instructions say, I am then supposed to take tongs and spread the coals out evenly. When I do this, I feel like my hands are melting because the coals are soooo hot. But when I put the food on (chicken, burgers, etc..) within like 5 minutes the coals loose most of their heat. I mean its still kind of hot but not hot enough to sear or barely cook anything. I’d say it looses 80% of that original heat. My question is….what am I doing wrong? Am I not supposed to spread the charcoals out? Am I spreading them out too early, even though they are blazing hot? Am I not supposed to put the cover on when cooking?
I have a 14″ charcoal BBQ that is prefect for two people. I use the kingsford match light charcoal which lights up perfectly with ease. I put about 17 coals in a 3-4 tier pyramid and after about 15-20 minutes the coals are blazing hot, all white and red where hottest. So as the instructions say, I am then supposed to take tongs and spread the coals out evenly. When I do this, I feel like my hands are melting because the coals are soooo hot. But when I put the food on (chicken, burgers, etc..) within like 5 minutes the coals loose most of their heat. I mean its still kind of hot but not hot enough to sear or barely cook anything. I’d say it looses 80% of that original heat. My question is….what am I doing wrong? Am I not supposed to spread the charcoals out? Am I spreading them out too early, even though they are blazing hot? Am I not supposed to put the cover on when cooking?
It seriously makes no sense and I have no clue what to change. Thanks for any help.
please help me with this recipe change?
vw kitty asked:
I have this recipe for Barbequed Chicken that I want to try tonight. The thing is, the recipe calls for a whole chicken:dip it in the bbq sauce, cover it with tin foil, and bake it @ 375 for 2 hrs 45 min. Thing is, I want to do it with drumsticks. So if I do how long should I bake it, should I still cover it with the tin foil, and will the oven temp. be the same? Please please help.
I have this recipe for Barbequed Chicken that I want to try tonight. The thing is, the recipe calls for a whole chicken:dip it in the bbq sauce, cover it with tin foil, and bake it @ 375 for 2 hrs 45 min. Thing is, I want to do it with drumsticks. So if I do how long should I bake it, should I still cover it with the tin foil, and will the oven temp. be the same? Please please help.
Country Style Ribs – What can I do besides grill? Pulled Pork?
TheEditor asked:
Country style pork ribs are cheap but the odd sizes make them tricky to grill. I usually brine them, then grill on all 4 sides but they are often tough.
Country style pork ribs are cheap but the odd sizes make them tricky to grill. I usually brine them, then grill on all 4 sides but they are often tough.
Can I cook them low & slow in a crock pot to make pulled-pork or do something else?
My wife (hate her sometimes) just took some and poured BBQ sauce over them and baked them. I would never do this for fear of the sugar burning – but it came out tender and flavorful.
Here is what I was thinking of:
Brown the meat on all 4 sides with salt and pepper. Saute onions and then put them in the Crock Pot with apple juice to cover and cook for several hours until they are falling apart. Then remove and shred/dice and cover with BBQ sauce (or pour in BBQ sauce an hour or two before being done?)
Anybody have a recipe like this or other suggestions on what to do with the country-style pork ribs?
Sauce recipe for a mushroom side dish? BBQ Cookoff Special with Ribs – anyone?
susanmarie1900 asked:
We went to a BBQ Cook-off with brisket, and ribs were prepared by all competitors. One of the cooks had a bowl of mushrooms either from the jar or cooked, and covered in a brown kind of runny sauce. The flavor was fantastic. She would not give out recipe. It did not have any other vegetables at all. The ingredients were all liquid and maybe spices. Not thick at all. The color was light carmel of the sauce. Husband thought he smelled Jack Daniels in it – but I don’t know. Anyone know this recipe? or been to a cook off and send this served and know what it is called? This was served as side dish – NOT on the meat.
We went to a BBQ Cook-off with brisket, and ribs were prepared by all competitors. One of the cooks had a bowl of mushrooms either from the jar or cooked, and covered in a brown kind of runny sauce. The flavor was fantastic. She would not give out recipe. It did not have any other vegetables at all. The ingredients were all liquid and maybe spices. Not thick at all. The color was light carmel of the sauce. Husband thought he smelled Jack Daniels in it – but I don’t know. Anyone know this recipe? or been to a cook off and send this served and know what it is called? This was served as side dish – NOT on the meat.
how do you make jerky in a gas grill?
creative rae asked:
I am trying to find a recipe to make beef (or whatever kind of meat) in our gas bbq grill outside. I need to make jerky for a kids class on pioneers so the recipe needs to be the kinds of spices they would have had on a covered wagon.
Recipes or websites would be great. Thanks
I am trying to find a recipe to make beef (or whatever kind of meat) in our gas bbq grill outside. I need to make jerky for a kids class on pioneers so the recipe needs to be the kinds of spices they would have had on a covered wagon.
Recipes or websites would be great. Thanks
Cooking Spare Ribs In The Oven?
JLazenby asked:
I’ve got about 8 boneless spare ribs in the oven covered in BBQ sauce, covered with foil, and on 380 degrees. How long should I leave that in there?
I’ve got about 8 boneless spare ribs in the oven covered in BBQ sauce, covered with foil, and on 380 degrees. How long should I leave that in there?
can you bake something in a casserole dish with the GLASS lid on?
M F asked:
I am going to cook BBQ ribs tonight.. But I don’t have any foil to cover them in my baking dish i usualy use, So my question is, can i just put them in my round casserole dish pour the BBQ sauce over them, and bake them with the glass lid on for the full amount of time? and will the amount of time still be about the same to cook?
I am going to cook BBQ ribs tonight.. But I don’t have any foil to cover them in my baking dish i usualy use, So my question is, can i just put them in my round casserole dish pour the BBQ sauce over them, and bake them with the glass lid on for the full amount of time? and will the amount of time still be about the same to cook?
bbq country ribs in crock pot?
wwhateverrr asked:
I found this recipe: http://bbq.about.com/od/ribrecipes/r/ble31003d.htm, but it says nothing about adding water. Will they be juicy? I’m thinking that covering them with water like a regular roast would pretty much ruin them. I’d rather not cover with liquid if I don’t have too, but them again, I’m not an expert cook. Also, I plan to rub the dry ingredients about 12 hours ahead of time. What if I rubbed with bbq sauce as well, then cooked them in the crock pot? Help!
Also, how would this recipe do if I added a couple cans of baked beans with the ribs, and made a fancy pork and beans?
BTW. I bought boneless country ribs…
I found this recipe: http://bbq.about.com/od/ribrecipes/r/ble31003d.htm, but it says nothing about adding water. Will they be juicy? I’m thinking that covering them with water like a regular roast would pretty much ruin them. I’d rather not cover with liquid if I don’t have too, but them again, I’m not an expert cook. Also, I plan to rub the dry ingredients about 12 hours ahead of time. What if I rubbed with bbq sauce as well, then cooked them in the crock pot? Help!
Also, how would this recipe do if I added a couple cans of baked beans with the ribs, and made a fancy pork and beans?
BTW. I bought boneless country ribs…