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    You are in: Home / Cookbooks / barbeque
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    10 recipes in

    barbeque


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    This came from Bon Appetit and is just superb!!! I can't stress how wonderful this marinade is!!! It originally calls to be a beef marinade, but I think would be good with pork or chicken, too.

    Recipe #103453

    28 Reviews |  By Bev

    This is the recipe my Mom concocted years ago for barbecued ribs. This is the only recipe we ever used! It is different in that you add preserves to the sauce to give it a sweet taste. Watch out! It can become habit forming! The amount of preserves used would be determined by the amount of sauce made. For the recipe listed I would use enough preserves to make the sauce thick, probably about 1/2 to 3/4 of a small jar. You can use apricot or peach, whichever you have on hand or prefer. One tip for grilling: The sugar in the preserves tends to burn on the grill quickly. To avoid a real clean-up mess, use the sauce at the end of the grilling. When using this recipe for Pulled Pork, omit preserves -- This will give you the perfect sauce for Pulled Pork!

    Recipe #26794

    This is a recipe my husband received from a fireman. Chivetta's has been in the Western New York area for more than 50 years!! This sauce can be used for not only chicken but beef, lamb, pork, fish and vegetables. But I suggest you try it on Chicken!

    Recipe #223423

    Bodacious White BBQ Sauce Recipe courtesy of Glenn Coleman of Pensacola, FL, for FoodNetwork.com's BBQ Sauce Championship Cook-Off The original recipe was made with salad dressing but this is much better. The idea of white BBQ sauce comes from the North Alabama region. 1 gal heavy mayo 7 cups white vinegar 1 cup lemon juice 1 cup black pepper 1 cup salt (may be reduced slightly) Mix well and refrigerate 18-24 hours. Do not taste after mixing--it is awful...just wait. Serve as a dip with pulled pork or grilled chicken. Excellent as a dip for fresh vegetables or on a baked potato. Mix 1-2 tablespoons into eggs when beating them for an omelet. Can also be used as a marinade for chicken or fish. May be the best dip ever for any blackened fish. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. Copyright © 2003 Television Food Network, G.P., All Rights Reserved

    Recipe #149626

    Whole corn wrapped in bacon cooked on the BBQ. From the Australian BBQ Kettle Cookbook.

    Recipe #94291

    This is a thick, rich bbq sauce that I have used for years. It originally was published in a monthly publication in the early 1980s. These little books were called Great Recipes of the World. They seemed to go out of business not long after they first appeared here in Winnipeg. It is fairly easy to upgrade most recipes to a more healthy version by reducing salt and oil. I don't like store bought bbq sauce as they seem to have too much vinegar and salt. I just love this on meat or just spoon over rice.

    Recipe #116175

    I got this recipe from my friend Jeff years ago-this is the original recipe for the fantastic sauce on the ribs at the Famous Montgomery Inn Resaurant, Cincinnati OH., Jeff used to use 1/2 of the chili powder and add 2 t. red pepper, for his own personal taste.

    Recipe #108755

    This awesome marinade is great for any steak dinner. I usually pair it up with a nice big baked potato and a caesar salad! (Serving size is per steak and prep time is time of marination)

    Recipe #103944

    Found this on bhg.com and the publisher was "maggiea". DS is addicted to A1 steak sauce, so we wanted fajitas last night and this marinade was very tasty. If you like saucy fajita meat, then this is for you. Prep time is the 2 hour marinade time.

    Recipe #106371

    I have adopted this recipe from Mean Chef. This is one of my favorite recipes. The pork is sweet, succulent and falling apart tender. Fabulous served alone, on rolls, in tortillas.

    Recipe #26257


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