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    You are in: Home / Cookbooks / BBQ
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    27 recipes in

    BBQ

    The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them.
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    From www.TopSecretRecipes.com. Make this recipe and you will feel as if you've just dined at the finest steakhouse in town! A copycat recipe from Todd Wilbur's book "Top Secret Restaurant Recipes", it never fails to satisfy that craving for great beef we so often have. The topping is out of this world. Love this one!!!!!

    Recipe #100254

    Old Bay with ribs you say? YES! Old Bay seasoning is not just for seafood. This recipe includes a great rub using Old Bay Seasoning. Easy to prepare and fast, especially if you boil the ribs in advance. Barbecue time is only 20 minutes! GASP!-Yes I said boil. I know many say boiling boils out all the flavor, but these ribs are as tasty as can be. Cook time does not include standing time of 20 minutes to 24 hours. These can be finished either on the grill or in the oven.

    Recipe #92582

    Use with grilled meats or for making Recipe #33812

    Recipe #33814

    This is a great dry rub. My friend Barb gave it to me.

    Recipe #10840

    This came from a newspaper, and although I prefer beef ribs to pork, this is a very tasty somewhat spicy rib recipe (if you choose it to be). I hope you enjoy. The soy sauce and ketchup have enough salt, so you may or may not want to add any salt, depending on your tastes. Great served with bisquits, spicy baked red beans and Iced Tea or cold beer! Enjoy.

    Recipe #108477

    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

    1 Reviews |  By *OzMan*

    This was an adopted recipe that I think needed a home, and will need to be tweaked. Someday....... :) Titled changed as suggested.....;o)

    Recipe #8130

    3 Reviews |  By Marie

    Plan ahead - this is best marinated overnight in the refrigerator. It's worth the wait!

    Recipe #97738

    Yeah Mon! This cool and refreshing fruit salsa is a perfect side accompaniment for tempering the heat of your favorite grilled jerk seasoned meat. Cooking time is the time to chill. Submitted for RSC #8.

    Recipe #161366

    32 Reviews |  By LAURIE

    Quick marinated chops done up on the grill. Serve with steamed veggies and rice for a complete dinner. Taken from another website. and time doesnt not include marinating.

    Recipe #137142

    This is an inexpensive vegetarian burger and my husband loves them. He ate one and he said they are filling, delicious and he said he wants more made when these are gone and he even said that they are better than store bought. They don't fall apart like most veggie burgers and all the ingredients are available at any grocery store.

    Recipe #110944

    Best on the barbeque served with salad and burgers or chicken. Yield is estimate....stomach capacities differ! Cooking time is also estimated.

    Recipe #131367

    Yes, you CAN marinate burgers! What you'll get is a highly flavorful hunk o' meat! NEVER EVER squeeze the juice out of a burger while cooking. First of all, it's against the law in 48 states, but also it leaves your burgers dry. Can't have that now can we?

    Recipe #160807

    I love this on a bacon avocado burger...Mmmm!

    Recipe #160809

    Having spent most of my childhood in Georgia and later in life spending several years in North Carolina, I became quite fond of mustard/vinegar based BBQ and pit smoked pork. Here in Texas, pork is not BBQ, but I missed it. So, a while back I was jonesin' for some pulled pork with tangy sauce like I grew up with and I came across this recipe on the internet. I prepared it for family and guest and they simply loved it. Hope you will too. Note: Prep time does not include time to marinate the meat overnight.

    Recipe #152801

    mmmmmmmmm Comfort food. We love the Blue Moon Burgers at a local diner. But after finding a deep-fried fly in my french fries, I refuse to go back!! We prefer our burger patties with no "fillers," just the beef and the toppings.

    Recipe #92316

    The classic American cheeseburger is taken to new heights with this Tex-Mex version that includes jalapeño-laced Monterey Jack cheese. Mixing the cheese right in to the burger is the secret to keeping the burgers moist even when cooked through. The burgers do have a tendency to stick to the grill so be sure to oil the grate before cooking. This recipe was adapted from the king of the grill, Steven Raichlen. Beer Recommendations: The heat from the peppers and the richness of the cheese calls for a solid ESB with a hoppy aroma and slightly sweet & citrusy tang like Young’s Special London Ale. If you are searching for a beverage that is not quite so hoppy try a dark lager like Negra Modello for a smooth finish that is sure to please all.

    Recipe #153365

    Since you are cooking the beans in the oven for about 4 hours, I strongly suggest to use only dried beans for this, as the canned with get way too soft. The beans have to soak overnight in water so plan a day ahead. This can also be make successfully in a crockpot for a longer cooking time. The ingredients really do not have to be exactly measured for this. This is well worth the time to make, this bean bake is very good!

    Recipe #144567

    9 Reviews |  By ~jb4~

    This recipe was in my Southern Living 2003 Annual cookbook. I am posting it for a request for thighs. This is melt in your mouth good. I am amazed at how well it turned out. Delicious!!!

    Recipe #77031

    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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