Recipes

From the cookbook Barbecue America by Rick Browne and Jack Bettridge.

If you are like me you are confused by the terms London Broil and Flank Steak because our meat counters carry both cuts of meat. This recipe is for Flank Steak, not sure why it is called London Broiled though. I BBQ this instead of Broiling it.

Fire up the grill, it's grill time.Yes, anytime is grill time! I live 15 minutes from Lake Erie and yep it's cold here in the winter, but that doesn't stop me from knocking the snow off the and removing the cover on the grill.

With a cornish hen there is no white meat verus dark meat debate.

Served this recipe from Williams-Sonoma last night for dinner. It was so good!! I made the mistake of using leftover hamburger buns instead of following the directions of using sourdough rolls, which would have stood up better to the sauce, resulting in a soggy burger. This did not affect the wonderful taste, I just would not make this mistake again. I used an 18-year old balsamic vinegar from Fustini's in this dish and it was wonderful. I also used my grill pan instead of the BBQ owing to the weather. It worked well. According to the recipe, the sandwiches can be served warm (which we did) or chilled. Prep time includes marinating time.

A mixture of East and West, this recipe is a representation of the best of Seattle style BBQ. Some people would say that Seattle doesn't have BBQ but it's there all the same.

Found this great Wing Sauce Recipe online. I wanted to trying something different than the normal Buffalo Sauce for my smoked Chicken Wings. The Sauce turned out OUTSTANDING on the Wings. The wife and kids loved the Wings. The In-Laws even said it was the best Wings they have ever had. The Sauce has the best of both worlds, Spicy and Sweet. I'm even thinking about using this Sauce on Smoked Ribs. I'm a big fan of this Website and I just want to share this great recipe with everyone here.

This recipe is from the Pei Wei Asian Diner website.

Another recipe for the popular Peruvian street food. Adapted from Pan American's Complete Round the World Cookbook. Prep time does not include overnight marinating time.

A very popular street food in Peru. Grilled corn makes a good accompaniment. Adapted from Planet Barbecue and Time/Life Foods of the World. Prep time includes marinating time. Number of servings is for appetizers; serves 4 as a light main course.

This recipe came from our local grocery store (Festival Foods). This is such an easy recipe and feels super elegant! Served with Rosemary Parmesan Polenta.

A great dry rub for ribs, pork, chicken, or anything else you like to toss on the grill. Rub this onto your meat, let it sit a bit, then let the smoke and heat work their magic. This recipe will make enough for 6-8 slabs of ribs, but if you're not making that much the rub will keep in a jar. You'll have some ready to go for your next BBQ!

Smokey J's Rib Rub Rating: 0 Created: Nov 7, 2011 6:09:04 PM