barbecue

Barbecued Chicken on the Grill

chicken parts (legs, thighs, wings, breasts), skin-on

Salt

Extra virgin olive oil oil

barbecue sauce, store-bought

Santa Maria Style Tri Tip

Tbsp Kosher salt

Tbsp black pepper

garlic powder

onion powder

cayenne

oregano

dry rosemary (or fresh, finely minced)

dry sage

Beef chuck is cheaper and more foolproof than brisket, and lends itself very well to classic Texas-style barbecue. In this recipe, we use a salt and pepper rub, some slow smoking, and the "Texas Crutch" (a wrap in aluminum foil) for moist and tender results each time.

Barbecue Smoked Beef Chuck Recipe

black peppercorns (about 1/3 cup; 55 grams) (see note)

kosher salt (about 1/4 cup; 65 grams)

1 (4- to 5-pound; 1.8 to 2.25kg) piece beef chuck roll

Dill pickles, sliced yellow onion, and white bread,

Combine pepper and salt in a small bowl. Rub mixture evenly over surface of chuck roll. Secure chuck roll with 2 to 3 pieces of twine, tied around its circumference at 1- to 1 1/2-inch intervals.

Light 1/2 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to medium-high heat, cover, and preheat for 10 minutes. Clean and oil grilling grate.

Place chuck roll on cooler side of grill. Add 4 to 5 hardwood chunks to hotter side of grill. (If using a gas grill, wrap wood chunks loosely in aluminum foil before placing over hotter side of grill.) Cover and allow beef to smoke, adjusting vents and adding coals a few at a time or adjusting the knobs on a gas grill as necessary to maintain a temperature between 275 and 300°F (135 and 149°C) and adding 2 to 3 wood chunks twice during cooking. Smoke until a deep, dark bark has formed and internal temperature registers between 150 and 165°F (66 and 74°C), about 4 hours. 

Remove beef from grill and wrap tightly in a double layer of heavy-duty aluminum foil. Return to cooler side of grill and continue cooking, adding coals or adjusting knobs to maintain internal grill temperature between 225 and 250°F (107 and 121°C). Alternatively, you can transfer foil-wrapped chuck to a wire rack set in a rimmed baking sheet and finish in a preheated 225°F (107°C) oven indoors. (Warning: This will make your whole house smell strongly of smoke.) Cook until meat is almost completely tender and a fork inserted and twisted shows little resistance, 5 to 5 1/2 hours longer. Remove foil, return to grill or oven, and continue cooking until a crisp bark forms, about 30 minutes. Remove from heat, transfer to a cutting board, tent with foil, and allow to cool until internal temperature drops to between 140 and 165°F (60 and 74°C) before serving, 30 minutes to 1 hour.

To serve, slice meat in half with its grain, running knife in between the two largest muscle groups to separate them. Discard twine and place the two halves cut side down on the cutting board.

Slice meat thinly against the grain, using a sharp chef's knife or slicing knife. Serve beef with sliced onion, pickles, and white bread. For best results, slice only what you are serving. Remaining chuck can be wrapped in foil and stored in the refrigerator for up to 1 week. Reheat leftover chuck in a 275°F (135°C) oven directly in the foil until hot, about 1 hour.

Don't get me wrong. I like a good slow-smoked, true barbecue pork shoulder just as much as the next guy. In fact, I probably like the process way more than the next guy. Still, there are times when we want things a little more streamlined, a little more hands-off, a little more reliable. Not only that, but using a sous vide cooker to cook pork shoulder can allow you to achieve textures you can't get with traditional cooking methods.

Sous Vide Barbecue Pulled Pork Shoulder Recipe

For the Spice Rub:

(50 grams) paprika

(50 grams) dark brown sugar

(35 grams) kosher salt

(2 grams) Prague Powder (optional; see note)

(12 grams) whole yellow mustard seed

(4 grams) black pepper

(20 grams) granulated garlic powder

(8 grams) dried oregano

(12 grams) whole coriander seed

(4 grams) red pepper flakes

For the Pork:

(3 milliliters) liquid smoke,

Kosher salt

For the Spice Rub: Working in batches, combine paprika, brown sugar, salt, Prague Powder (if using), mustard seed, black pepper, garlic powder, oregano, coriander seed, and red pepper flakes in a spice grinder and reduce to a fine powder.

Divide mixture in half. Rub half of mixture evenly all over pork shoulder, pressing it in until it adheres. Place pork shoulder in a sous vide–safe vacuum-sealer bag. Add liquid smoke (if using) and seal bag.

To Cook: Set your precision cooker to 165°F (74°C) for more traditionally textured pulled pork, or 145°F (63°C)  for sliceable but tender pork. When the bath is at temperature, add sealed bag with pork and cover with foil or plastic wrap. Allow to cook for 18 to 24 hours. After this stage, pork can be refrigerated for up to 1 week before continuing.

To Finish in the Oven: Adjust oven rack to lower-middle position and preheat oven to 300°F. Remove pork from sous vide bag and carefully blot dry with paper towels. (The liquid from the bag can be added to your favorite barbecue sauce and simmered down to provide extra flavor.) Rub reserved spice mixture into the surface of the pork. Place pork on a wire rack set in a rimmed baking sheet and place in oven. Roast until a deep, dark bark has formed, about 1 1/2 hours. Continue with step 7.

To Finish on the Grill: Light 1/2 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to medium-high heat, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

Remove pork from bag and carefully blot dry with paper towels. (The liquid from the bag can be added to your favorite barbecue sauce and simmered down to provide extra flavor.) Rub reserved spice mixture into the surface of the pork. Place pork on the cooler side of grill. Add 4 to 5 hardwood chunks to the hotter side of grill. Cover and allow pork to smoke, adjusting vents to maintain a temperature between 275 and 300°F and adding 2 to 3 wood chunks twice during cooking. Smoke until a deep, dark bark has formed, about 1 1/2 hours. Continue with step 7.

Transfer pork to a large bowl or cutting board. Using a couple of forks, shred meat into bite-size pieces (or, if you cooked it at 145°F, use a knife to slice the pork). Season pulled pork to taste with salt and serve immediately, passing your favorite barbecue sauce at the table.

Smoked Pork Shoulder

Paprika

tbsp Packed Dark Brown Sugar

tbsp Dark Chili Powder

tbsp Cumin

tbsp Dried Oregano

tbsp Granulated Sugar

tbsp Ground Black Pepper

tbsp Celery Seeds

Combine all the dry rub ingredients in a small bowl or a shaker. 

Trim excess fat from the pork shoulder. If it&#039;s Boston Butt, you don&#039;t have to trim any. Score the fat side with a sharp knife.

Rub a liberal amount of the rub all over the pork. You should have some extra dry rub that can be saved for next time. Cover and refrigerate overnight, or for at least 12 hours.

Remove the pork shoulder from the refrigerator at least 1 hour prior to cooking it. 

Follow your smoker&#039;s instructions and bring the temperature up to 250 degrees Fahrenheit and add wood chips. Place a water-filled aluminum drip pan under the grates to catch drippings.

Place the pork shoulder on the grate above drip pan after the smoker begins to smoke and is at 250 degrees.

Smoke for about 60 to 90 minutes per pound, or until the internal temperature reaches 195-205 degrees. Continuously monitor the temperature with a probe thermometer. 

Remove the pork shoulder from the smoker and wrap in butcher paper or aluminum and place in a cooler to rest for at least one hour. 

Shred the pork using or a large fork or BBQ meat forks, pulling across the strands to maintain the texture.

https://embed.mediavine.com/videos/lqfnkzuez6qtlk6qnpfg

This smoked pulled pork shoulder (pork butt) is so good that no sauce is needed. Just throw it on some white bread, sweet Hawaiian buns, in a taco, or even an omelette.

With a sharp tang and nice kick of spice, this vinegar sauce is ready to dress your pulled pork in true North Carolina fashion.

North Carolina Vinegar Sauce

apple cider vinegar

dark brown sugar

ketchup

Texas Pete's

red pepper flakes

black pepper

salt

Place all of the ingredients in a small, non-reactive sauce pan and bring to a boil. Whisk until the sugar and salt is completely dissolved, remove from heat, and allow to cool to room temperature. 

Pour the sauce into a jar or squeeze bottle and let rest in the refrigerator one day before using.

This mango-habanero bbq sauce recipe is perfect for grilled shrimp, fish, chicken or pork, with just the right amount of sweet and heat.

Mango-Habanero BBQ Sauce Recipe

olive oil

onion

habanero peppers (diced)

garlic

mango (I used 2 cups

tomato paste

honey

spicy chili flakes

mustard

smoked paprika

ginger

brown sugar

Salt and pepper

Heat a large saucepan to medium heat and add olive oil with onion and peppers. Cook about 5 minutes, or until everything softens.

Add the garlic and cook another minute, until garlic becomes fragrant.

Add remaining ingredients and stir until everything is combined.

Bring to a boil, then reduce heat and simmer about 20-30 minutes.

Process until smooth. If the sauce is too thick, add a ½ cup of water or more and continue to process to your preferred consistency. Serve the sauce right away, or let it sit awhile to allow the flavors to more fully develop.

https://www.youtube.com/watch?v=KHpJqfL7kf4

This mango-habanero bbq sauce recipe is perfect for grilled shrimp, fish, chicken or pork, with just the right amount of sweet and heat.

Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737

Don't forget to SUBSCRIBE to my channel! https://www.youtube.com/user/JalapenoMadnesss?sub_confirmation=1

Mango-Habanaero BBQ Sauce Recipe

Ingredients

1 teaspoon olive oil
1 small onion chopped
4 habanero peppers diced
4 cloves garlic chopped
2-3 cups chopped mango I used 2 cups for this recipe, but you can use more as desired
6 ounces tomato paste
3/4 cup apple cider vinegar
3 tablespoons honey
2 tablespoons spicy chili flakes
1 tablespoon ground mustard
1 tablespoon smoked paprika
1 tablespoon ground ginger
½ cup brown sugar
Salt and pepper to taste

Instructions

Heat a large saucepan to medium heat and add olive oil with onion and peppers. Cook about 5 minutes, or until everything softens.
Add the garlic and cook another minute, until garlic becomes fragrant.
Add remaining ingredients and stir until everything is combined.
Bring to a boil, then reduce heat and simmer about 20-30 minutes.
Process until smooth. If the sauce is too thick, add a ½ cup of water or more and continue to process to your preferred consistency. Serve the sauce right away, or let it sit awhile to allow the flavors to more fully develop.

Recipe Notes

Heat Factor: Medium-Hot. You'll get a nice level of heat from the habanero peppers. Looking for a milder bbq sauce? Cut back on the habanero peppers by replacing some with milder peppers, or core them out to remove some of the heat. Want spicier? You can easily add more habaneros, or go with hotter peppers, like the ghost pepper. YES!

I hope you enjoy it. Get the full printable recipe with discussion at ChiliPepperMadness.com.

Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737

Don't forget to SUBSCRIBE to my channel! https://www.youtube.com/user/JalapenoMadnesss?sub_confirmation=1

Mango Habanero BBQ Sauce - Chili Pepper Madness

When a coleslaw recipe is this easy, you need never buy it ready-made again. Feel free to try adding other crunchy veg like fennel, celery or celeriac. You can stir in fresh herbs or swap the mustard for a chilli sauce. 

Coleslaw

½ red or white cabbage, shredded

½ red onion,

carrot, grated

mayonnaise

lemon juice

tsp white wine vinegar

tbsp wholegrain mustard

sugar,

salt and black pepper,

Learn how to make coleslaw with our easy video recipe.

How to make coleslaw

Heat water in a large saucepan until it boils. Remove from heat and add your green tea bag. Cover the pan and allow tea to steep for 1 hour.

Arizona Green Tea with Ginseng and Honey

water

Lipton Green Tea Bag

Sugar

tbsp honey

0.25 tsp Ginseng Extract

Pour the sugar and honey into a 2 quart pitcher then add tea. Stir until honey and sugar are dissolved

Add lemon juice and ginseng extract and stir. Let chill for about an hour or until desired temperature then enjoy!

The time investment of using dried beans pays in this recipe, which produces some of the best barbecue beans you'll ever have—a slowly reduced sauce packs a deep and complex barbecue flavor while tender and creamy beans round it out.

The Best Barbecue Beans Recipe

Water

bacon,

yellow onion (about 1 large onion)

finely diced seeded jalapeño (about 1 medium pepper)

green bell pepper

garlic (about 3 medium cloves)

chicken stock

molasses

yellow mustard

barbecue rub

hot sauce

In a large container, whisk together 2 quarts water and salt until salt has dissolved. Add beans, cover, and let stand overnight at room temperature. Drain and rinse beans.

Place a large dutch oven over medium-high heat. Add bacon and cook until fat has rendered and bacon has crisped, 7-10 minutes. Transfer bacon to a paper towel-lined plate, leaving as much fat in dutch oven as possible.

Add onion to dutch oven and cook, stirring occasionally, until onion softens and begins to brown around the edges, about 7 minutes. Stir in green pepper, jalapeño, and garlic and cook until fragrant, about 1 minute. Stir in 3 cups of water, chicken stock, reserved bacon, and beans. Bring to a boil, then reduce heat to low and simmer for 1 hour. Preheat oven to 300°F while beans are simmering.

Stir in ketchup, brown sugar, honey, molasses, mustard, vinegar, barbecue rub, and hot sauce. Cover and transfer to oven. Cook beans for 4 hours, stirring occasionally. Remove cover and cook until beans are tender throughout and sauce has thickened, about 1 hour longer. Remove from oven and let cool for 15 minutes. Season with salt. Serve immediately; alternatively, store in an airtight container in the refrigerator for up to 1 week, or freeze. Reheat before serving.

To make spicy Jamaican-style jerk chicken, marinate and brine the bird, then smoke it low and slow on the grill.

Spicy Grilled Jerk Chicken Recipe

Scotch bonnet peppers (see note)

scallions,

(2-inch) knob fresh ginger, roughly chopped

freshly picked thyme leaves

allspice

nutmeg

soy sauce

salt and black pepper

allspice berries

bay leaves (about 2 loosely packed cups)

Combine peppers, scallions, ginger, garlic, thyme, allspice, nutmeg, brown sugar, soy sauce, lime zest and juice, olive oil, 2 teaspoons black pepper, and 1 tablespoon kosher salt in the work bowl of a food processor or the jar of a blender. Blend until a rough purée is formed, about 1 minute.

Place chickens in a large bowl or baking dish. Pour marinade over chickens and turn until thoroughly coated. Divide chicken and marinade between two gallon-sized zipper-lock bags, or place in a large baking dish and cover tightly with plastic wrap. Place whole allspice berries and bay leaves in a gallon-sized zipper-lock bag and fill with water. Refrigerate chicken and bay leaves at least 10 hours and up to 1 day.

When ready to cook, remove chicken from bags, allow excess marinade to drip off, and transfer to a large plate. Light one half chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and pile the coals against one wall of a kettle grill. Alternatively, set the leftmost burners of a gas grill to medium-high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Set bottom and lid vents to half open.

Drain bay leaves and allspice berries in a fine mesh strainer. Spread 2/3rds of bay leaves evenly over the cooler side of the grill (it's ok if some allspice berries fall through) in a pattern just large enough to fit the chickens. Lay the chickens over the bay leaves skin side up with the legs pointed towards the hotter side of the grill. Place 1/3 of remaining bay leaves over hot side of grill and immediately cover, with the vent above the chicken. Cook for 15 minutes.

Open lid and place half of remaining bay leaves and allspice berries on hot side of grill directly above the coals. Immediately cover and cook for another 15 minutes. Open lid, add 15 new coals to the pile of hot coals, then place remaining bay leaves and allspice berries on hot side of grill directly above the coals. Cover and continue to cook until the coolest part of the chicken breast registers 145°F on an instant read thermometer, about 20 minutes longer.

Uncover grill and wait five minutes until coals are hot again (if using gas grill, increase heat to high). Carefully lift the chicken off the bay leaves and transfer it to the hot side of the grill skin side up. Using tongs, drop the bay leaves into the grill directly onto the coals or burners so that they smoke. Cook the chicken until lightly charred, about 3 minutes. Flip chicken and continue to cook until skin is crisp and charred and coolest part of breast registers 150 to 155°F on an instant read thermometer, 4 to 6 minutes longer. Transfer to a large platter, allow to rest 5 minutes, and serve.

Make this delicious, exotic starter a part of your Springtime barbecue feast.

Lamb kofta

1kg lamb mince

brown onion, chopped

garlic cloves, crushed

chilli flakes

mint leaves

parsley leaves

mild paprika

cumin

coriander

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5583874044001&=domain=taste

5348771529001-5583874044001

Why relegate Buffalo sauce to chicken wings? Here, we've borrowed those flavors—namely, Frank's Red Hot Sauce and butter—and worked them into a slightly thicker ketchup base. A pinch of celery salt adds a subtle reminder of the carrot and celery sticks typically served with Buffalo wings, while a splash of cider vinegar helps keep the sauce more firmly in the tart zone where it belongs. Not totally unlike Lexington Dip, this is a slightly thinner, vinegary sauce that's meant as more of a topping than a glaze.

Buffalo Barbecue Sauce Recipe

Frank's Red Hot Sauce

Worcestershire sauce

unsalted butter

celery salt

In a medium saucepan, combine hot sauce, ketchup, vinegar, Worcestershire sauce, butter, and celery salt. Bring to a low simmer over medium heat, stirring frequently, until butter melts. Continue to gently simmer, stirring, over low heat, until flavors meld and sauce thickens slightly, 5-10 minutes. Season with salt and pepper and serve.

Learn how to make succulent beef burgers with just four ingredients. An easy recipe for perfect homemade patties

Beef burgers – learn to make

onion,diced

good-quality beef mince

vegetable oil

burger buns

Tip 500g beef mince into a bowl with 1 small diced onion and 1 egg, then mix.

Divide the mixture into four. Lightly wet your hands. Carefully roll the mixture into balls, each about the size of a tennis ball.

Set in the palm of your hand and gently squeeze down to flatten into patties about 3cm thick. Make sure all the burgers are the same thickness so that they will cook evenly.

Put on a plate, cover with cling film and leave in the fridge to firm up for at least 30 mins.

Heat the <a href="https://www.bbcgoodfood.com/review/test-best-barbecues-under-ps100">barbecue</a> to medium hot (there will be white ash over the red hot coals – about 40 mins after lighting). Lightly <a href="https://www.bbcgoodfood.com/content/test-best-pastry-brushes">brush</a> one side of each burger with vegetable oil.

Place the burgers, oil-side down, on the barbecue. Cook for 5 mins until the meat is lightly charred. Don’t move them around or they may stick.

Oil the other side, then turn over using tongs. Don’t press down on the meat, as that will squeeze out the juices.

Cook for 5 mins more for medium. If you like your burgers pink in the middle, cook 1 min less each side. For well done, cook 1 min more.

Take the burgers off the barbecue. Leave to rest on a plate so that all the juices can settle inside.

<a href="https://www.bbcgoodfood.com/content/top-five-cooks-knives">Slice</a> four burger buns in half. Place, cut-side down, on the barbecue rack and toast for 1 min until they are lightly charred. Place a burger inside each bun, then top with your choice of accompaniment.

Christmas entertaining is easy with this impressive rolled pork roast on the barbecue.

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