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    You are in: Home / Cookbooks / Barbecue & Grilling
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    71 recipes in

    Barbecue & Grilling

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    6 Reviews |  By chia

    from cooks illustrated, these are great for any type of grilled steaks. choose your rub and get grilling

    Recipe #93881

    4 Reviews |  By Sue Lau

    Another great Southwest recipe. The level of spiciness is your option. I like a lot of cayenne, but you can leave it out and still get great results.

    Recipe #38191

    I created this for wild salmon fillets from Trader Joe's; I think the sweet citrusy sauce is to die for, yet the grilled bourbon-marinated salmon tastes great on its own, too. Use a good-quality bourbon here; I use Knob Creek or Maker's Mark. And I think the flavor is contingent on wild salmon; the farm-raised just doesn't have "that flavor". Prep time includes marinating.

    Recipe #93005

    Recipe #59355

    7 Reviews |  By ~Nimz~

    Recipe from Rick Browne's Barbecue America TV Cookbook

    Recipe #117668

    I'm passing this on from a girlfriend of mine. I made it and all I can say is "Wow"! I actually marinaded the tenderloins for 72 hours because I forgot I had it in the refrigerator and it was wonderful.

    Recipe #61069

    Mom gave me this recipe and I can't wait to try it. I assume that it came from Pace but it sounds wonderful.

    Recipe #43118

    1 Reviews |  By Whipper

    A great rub for chicken on the BBQ that goes well with most sauces. I always use it for wings on the grill. You can substitute cane sugar with brown sugar, although the moisture content of it will cause clumping in your rub. You can avoid the clumping by drying out the brown sugar by spreading it out on a cookie sheet, stirring it around every three hours.

    Recipe #160533

    Prep time includes marinating time.

    Recipe #41517

    This is an adopted recipe from Mean Chef. I plan on making this very soon, it sounds great! Mean Chefs words are: Use it on ribs, pork shoulders, chickens - anything you want to taste like American barbecue

    Recipe #68353

    1 Reviews |  By Whipper

    With it's sweet caramel flavor, cola is just begging to be made into a barbecue sauce! Root beer and Dr. Pepper works well too. You can use your method of cooking the ribs instead of the '3-2-1 method' presented here, but try it if you haven't already. The mustard paint does not actually give the meat a mustard flavor in the end, but it does enhance the flavor of the meat, as well as seal and moisten it and act as a glue for the dry rub.

    Recipe #161553

    6 Reviews |  By Bergy

    I got this recipe off the internet. It is by Chris Schlesinger. When I use it I cut the salt way back & up the cayenne. Very good rub

    Recipe #39977

    Wonderful Texas beef brisket rub. A Sufficient amount for a 5-6 pound brisket. I adopted this recipe in September, 2006. I have used it several times and it's wonderful.

    Recipe #79233

    1 Reviews |  By Whipper

    This recipe uses nearly a whole bottle of dark beer, such as stout, which gives these aromatic burgers a nice subtle carmel-like flavor and color. I like to use a Belgium strong beer for these. You can include a couple jalapeno peppers, seeded and diced, with the sautéing onion and garlic if you'd like to add some heat. From the show "Licence to Grill".

    Recipe #119017

    Here in Texas, we don't cook with BBQ sauce, but we love it on the side to spoon over our brisket, fajitas, chicken, etc and it has to have a little kick. I've been told over and over again that this is the best BBQ sauce they've ever had and I ought to bottle it. I love to cook, but I don't want to do it for a living--so enjoy it for free.

    Recipe #152439

    A fruity and sweet barbecue sauce that works particularly well on chicken and pork ribs; I've also used it on wild Alaskan salmon fillets with delicious results. And I'll bet that it would be wonderful on duck! This is very simple, fast, and scrumptious! Yield is approximate.

    Recipe #79191

    This sausage is great fried or grilled up by its self, or when added to your favorite gumbo recipe.

    Recipe #155419

    1 Reviews |  By Rita~

    Use on any meat (pork beef chicken even add into ground beef for burgers). Jar this sweet sauce for gifts!

    Recipe #66477

    10 Reviews |  By Rita~

    A butterflied leg is usually of uneven thickness. When it is grilled, there will be rare(125-130 degrees, medium rare 130-145 degrees, and medium-well 145 and up sections to satisfy everyone.

    Recipe #61191

    A slightly sweet, mustard-based barbecue sauce popular in South Carolina for use when grilling or roasting chicken and pork. Recipe is for a mild version - with an optional Hot version. If you like really browned chicken, start basting early; otherwise, baste frequently after the first 30 minutes of grilling. For crockpot BBQ, add 1 cup of sauce the crockpot with boston butt, and cook until very tender. Chop pork, place in buns, and serve with extra sauce.(serving=1/4 cup)

    Recipe #70983

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