Awesome BBQ Recipes

Delight family and friends at your next cookout by serving up my best barbecue recipes, including ribs, brisket, smoked salmon and more.

These are few of my Awesome barbeque recipes that are easy to do.

Now pass us some of those Barbecue ribs of yours and a big bowl of that dippin' sauce!

Lamb Kebabs with Apricot Curry, Ginger, Lime Sauce

The sweet tang of the Apricot-Lime Sauce contrasts with and balances the earthy, hot flavors of the curry-ginger paste.

The sauce and paste make a versatile combination that's equally suited to grilled beef or pork.

2 1/2 tablespoons curry powder

1 1/2 tablespoons minced peeled fresh ginger

1 1/2 teaspoons olive oil

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

8 (6-ounce) lamb shoulder chops, trimmed

1/2 cup Apricot-Lime Sauce

Prepare grill.

Combine the curry, ginger, oil, salt, and pepper; rub paste evenly over lamb.

Place lamb on grill rack, and cook 4 minutes. Turn lamb; brush with 1/4 cup Apricot-Lime Sauce. Cook for 4 minutes. Turn lamb, and brush with 1/4 cup sauce. Cook 2 minutes, turning once.

For the Sauce:

2/3 Cup apricot preserves

½ Cup fresh lime juice

1/3 Cup golden raisins

1/3 Cup chopped fresh mint

¼ cup balsamic vinegar

¼ Cup ketchup

¼ Cup Worcestershire sauce

1 Tablespoon hot sauce

¼ Teaspoon kosher salt

¼ Teaspoon black pepper

Yep..Barbecued chicken is about as classic as it gets when it comes time for grilling. Chicken Thighs grilled in a Beer, Butter, Onion, Frito Lay corn chips, Garlic and Pepper sauce. It's all about the sauce with this recipe so get your Barbecue Shoes on and fire up that grill. It's real easy to do.

Barbecue Chicken

ALE BEER AND BUTTER BBQ CHICKEN THIGHS

Learn how to barbecue the way it was meet to prepare delicious good old fashioned BBQ.

Want something different to eat than the same old ribs, burgers and dogs off the grill or smoker?

Crispy, moist and tender chicken from the grill is easy to do especially with this apple cider and brown sugar brine recipe. Now shake on some Frito Lay corn chips, place 'em indirect on the grill and you'll be wishing you made a whole lot more.

Apple Cider – ½ Gallon, you could also use orange juice, apple juice, soda, wine, beer, soy sauce or any other liquid you would like

Buffalo Bill's pumpkin ale beer 1

Kosher Salt – 1/3 cup

Brown Sugar – 1/3 cup

Ground Black Pepper – 1 Tbs

Poultry Seasoning – 2 tsp

Garlic Cloves – 2

Chicken Breast halves – 3 lbs, about 4 pieces

Butter – 1 stick

Frito Lay corn chips – 2 cups

Bowl – for brining so needs to be large enough to hold brine and chicken pieces, a large Plastic bag will also work

Large sealable Plastic bag – to crush corn flakes in

Iron pot

Plastic wrap

Paper Towels

FOR CHICKEN

FOR BRINE

DIRECTIONS GETTING READY MAKING THE BRINE

1. Place your pot over medium heat

2. In your pot combine the following;

Buffalo Bill's pumpkin ale beer

or Apple Cider – 1 cup

Kosher Salt – 1/3 cup

Brown Sugar – 1/3 cup

Fresh Ground Pepper – 1 Tbs

Poultry Seasoning – 2 tsp

Crushed Garlic Cloves - 2

3. Heat and stir the brine until all the sugar is dissolved

THE CHICKEN

4. Place the chicken pieces into the bowl
5. Pour the brine from the pot over the chicken
6. Add Apple Cider to the bowl until the chicken is totally covered

7. Cover bowl with plastic wrap and place in the frig or cooler for 1 Hour

The Winning Baby Back Ribs

A foolproof, simple recipe for the most tender, delectable ribs you've ever had. Follow the directions exactly, and success is guaranteed!

Some cooks prefer to boil ribs before cooking and a typical time, with the ribs fully submerged in salted water, is around 45 minutes to an hour on a medium-low simmer. While boiling does have some advantages over straight grilling, it has a significant downside.With boiling, ribs can be cooked ahead of time to tenderize before grilling. It's really up to you.

Create a Signature Dry Rub like mine. You can make a big batch to have on hand and keep it in your canning jars.

When making a spice rub, it's always important to include the usual suspects to add heat, spice and color. But here is a list of other herbs and spices to play around with when building your own spice rub.

Grinding toasted spices with a heavy pot or spice grinder right before using them will add a whole new dimension to your marinade or rub.

1/2 teaspoon prepared yellow mustard
1/2 teaspoon Cumin or chipotle powder.
2 crushed bay leaves
1/2 teaspoon Paprika
1/2 cup sugar
1/4 cup water
2 tablespoons chili powder
1 teaspoon black pepper
1 teaspoon white pepper
1/2 teaspoon cayenne
1/2 teaspoon dried onion.
1/2 teaspoon ground ginger
1/2 teaspoon sea salt
¼ cup light brown sugar
1 tablespoon granulated garlic
1 tablespoon onion powder

This is for 5 pounds of baby back pork ribs.

Preheat a gas grill for high heat, or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.

In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix.

Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible.

Sprinkle as much of the rub onto both sides of the ribs as desired.

To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use.

Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lay the ribs on the top rack of the grill (away from the coals, if you're using briquettes).

Reduce gas heat to low, close lid, and leave undisturbed for 1 hour.

Do not lift the lid at all.

Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.

Get your Gas Grills, Charcoal Grills, or Smokers out. it's time for Grilling!

MAKING YOUR OWN DRY RUB

Hot Crazy Mex Border Snapper

Red snapper is marinated in lime juice, tequila, cilantro and salad dressing mix, then grilled for a light and zesty entree.

Cook fish in foil for a moist, delicious meal.

1 env. GOOD SEASONS Zesty Italian Dressing Mix

1/4 cup lime juice

1 small crumbled dried chilli

1/4 cup oil

3 Tbsp. tequila

2 Tbsp. chopped cilantro

1/8 tsp. ground red pepper (cayenne)

1 very big red snapper, 5 lb. red snapper

MIX all ingredients except fish until well blended. Reserve 1/4 cup of the dressing mixture; refrigerate until ready to use.

POUR remaining dressing mixture over fish in shallow glass or plastic dish; cover. Refrigerate 30 min. to 1 hour to marinate. Drain; discard marinade.

PREHEAT greased grill to medium-high heat. Grill fish 10 to 12 min. or until flakes easily with fork, turning and brushing occasionally with the reserved 1/4 cup dressing mixture. Serve over hot cooked rice garnished with lime wedges, if desired.

Most any fish cooks well in foil packets on your grill or smoker. Some options are salmon red snapper or white fish, such as halibut.

I have gotten several compliments and have had to print out the recipe for several guests.

If there’s a steak sizzling on the grill, it can mean only one of two things: it’s part of a summer party menu, or a quick weeknight dinner dish in progress. Whether you’re serving them as-is, sliced inentrée salads, or chopped up to make juicy kabobs.

You won't believe how easy it is to grill up a juicy, melt-in-your-mouth, five-star steak tonight. Our step-by-step directions make it foolproof.

1/2 cup Heinz 57 Sauce

1/2 cup KRAFT Balsamic Vinaigrette Dressing

2 small cloves garlic, minced

1 tsp. dried oregano leaves

2 boneless beef rib-eye steaks (1 lb.)

6 tablespoons butter, melted

1 clove minced garlic

1 tsp. fresh thyme

4 to 5 fresh sage leaves (tough stems removed)

2 tablespoons rosemary

1 handful fresh Italian parsley (leaves only)

2 garlic cloves, crushed

1/2 cup olive oil

Salt and freshly ground pepper

MIX first 4 ingredients; reserve 1/4 cup. Pour remaining steak sauce mixture over steaks in shallow glass dish; turn to evenly coat both sides of steak with sauce. Refrigerate 30 min. to marinate.

step 2

HEAT grill to medium-high heat. Remove steaks from marinade; discard marinade.

step 3

GRILL steaks 4 to 5 min. on each side or until medium doneness (160°F). Cut steaks in half; serve topped with reserved sauce.

Balance this barbecued steak with smart side dishes, such as grilled vegetables and a mixed green salad, for a delicious summertime dinner.

Or Create a Signature Dry Rub like mine. You can make a big batch to have on hand and keep it in your canning jars.

When making a spice rub, it's always important to include the usual suspects to add heat, spice and color. But here is a list of other herbs and spices to play around with when building your own spice rub.

Grinding toasted spices with a heavy pot or spice grinder right before using them will add a whole new dimension to your marinade or rub.

MAKING YOUR OWN DRY RUB

Five Star Rib-Eye Steak

Killer Tequila Grilled Shrimp

The shrimp can be marinated up to 3 hours before grilling. The amount of red pepper used can be adjusted according to how hot you like it. The marinade is also great on chicken.

2 pound shrimp, peeled and deveined

4 tablespoons olive oil

3 tablespoons chopped fresh cilantro

4 tablespoons fresh lime juice

4 cloves garlic, minced

1/2 cup tequila

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

4 teaspoon dried onion.

6 drops of Cholula Chili Lime Hot Sauce

16 bamboo skewers, soaked in water for 20 minutes

Stir shrimp and the Ingredients in a bowl. Cover the bowl with plastic wrap and refrigerate shrimp in marinade for 30 minutes.

Preheat an outdoor grill for high heat and lightly oil grate.

Remove shrimp from bowl and thread onto skewers; discard marinade.

Cook on the preheated grill until shrimp turn pink, 2 to 3 minutes per side.

1/3

Smoky-flavored, hot-off-the-grill shrimp can't be beat, especially when the recipes are the best of the best.

Brine: ½ cup onion, sliced 4 cloves garlic, smashed 3 tbsp. sugar 3 tbsp. kosher salt 3 (12-oz.) Corona beer 1 bay leaf 1 tsp. black peppercorns 4 cups ice

Rub: 3 tbsp. smoked paprika 2 tbsp. granulated garlic 1 tbsp. onion powder 1 tsp. mustard powder 1 tbsp. light brown sugar 1 tbsp. kosher salt 1 tsp. ground black pepper

Cranberry BBQ Sauce: 2 tbsp. vegetable oil ½ cup onion, finely diced 1 can Corona beer 1 tsp. dry mustard powder 1 cup whole-berry cranberry sauce 1 cup bourbon brown sugar BBQ sauce

Begin by making brine. Combine all ingredients in a large pot, and bring to a simmer to dissolve sugar and salt. Remove from heat, and add ice to cool. Add turkey legs to brine. Cover and place in fridge overnight. Make dry rub by combining spices. Remove legs from brine, dry, and sprinkle with dry rub.

Prepare smoker (or charcoal grill with lid), and bring to a temp of 225°F. Throw some soaked oak or pecan wood on the charcoal to infuse a nice smoky flavor into legs. Place turkey legs on smoker or grill, cover, and allow to cook until tender (about 3 to 3.5 hours).

In the last 45 minutes, baste with cranberry BBQ sauce. Serve legs with an extra side of BBQ sauce. Prepare cranberry BBQ sauce. In a medium saucepan over medium heat add oil and saute onion until translucent.

Add tomato paste, and then deglaze with Corona beer. Bring to a simmer, and reduce until almost completely evaporated. Add cranberry sauce, mustard powder and BBQ sauce. Stir to combine.

SMOKED TURKEY LEGS

SMOKED TURKEY LEGS Corona beer and Cranberry BBQ Sauce

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Awesome BBQ Recipes

Lamb Kebabs with Apricot Curry, Ginger, Lime Sauce

Barbecue Chicken

ALE BEER AND BUTTER BBQ CHICKEN THIGHS

Want something different to eat than the same old ribs, burgers and dogs off the grill or smoker?

FOR CHICKEN

FOR BRINE

DIRECTIONS GETTING READY MAKING THE BRINE

THE CHICKEN

The Winning Baby Back Ribs

Create a Signature Dry Rub like mine. You can make a big batch to have on hand and keep it in your canning jars.

When making a spice rub, it's always important to include the usual suspects to add heat, spice and color. But here is a list of other herbs and spices to play around with when building your own spice rub.

Grinding toasted spices with a heavy pot or spice grinder right before using them will add a whole new dimension to your marinade or rub.

Get your Gas Grills, Charcoal Grills, or Smokers out. it's time for Grilling!

MAKING YOUR OWN DRY RUB

Hot Crazy Mex Border Snapper

Or Create a Signature Dry Rub like mine. You can make a big batch to have on hand and keep it in your canning jars.

When making a spice rub, it's always important to include the usual suspects to add heat, spice and color. But here is a list of other herbs and spices to play around with when building your own spice rub.

Grinding toasted spices with a heavy pot or spice grinder right before using them will add a whole new dimension to your marinade or rub.

MAKING YOUR OWN DRY RUB

Five Star Rib-Eye Steak

Killer Tequila Grilled Shrimp

SMOKED TURKEY LEGS

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