I use Stubbs marinade for the chicken or steak (depending on what I am cooking) I use Sweet Baby Ray's barbecue sauce (the best in the world, hands down) I use Bush's baked beans with onions or the homestyle, which is just as good I just finished with some bacon wrapped shrimp on the grill (used the Stubbs chicken marinade on the shrimp actually) and it was ridiculously good. Oh and I use a smoker.
My favorite que is that which does not involve a sauce, rather the wood used to cook it. I reside on the finer cut of meat which, with only mild seasoning has the best flavor once grilled. A light mustard rub on a cheaper cut of meat. I like ribs finished on the grill but never cooked on the grill. With exception to ribs and sometimes chicken, I believe sauce should be on the side if desired. Bacon wrapped shrimp bout hits the spot every time. Good stuff.
well, i want everyones award winnin grillin recipes! rubs, marinades, sauces.... bring em on. the couple i have gotten from friends so far have been great.
Okie, you should get a book called World Championship Barbecue by Paul Kirk...a trained chef from KC who wins world championships in the different categories. He's got hundreds of recipes for sauces, rubs, "slathers", and marinades. He describes his grilling and smoking techniques in detail.You can even subscribe to his newsletter called the "Bull Sheet" http://www.amazon.com/Paul-Kirks-Championship-Barbecue-Lip-Smackin/dp/product-description/1558322426 I think I posted a recipe for BBQ sauce on another thread...not sure but a real short version starts with a gallon of commercial sauce. just puree in a food processor 2 large onions and one bunch of celery and a lot of garlic to add to the sauce. Simmer it for about 3 or 4 hours with a golf ball sized cheesecloth sachet filled with 1/2 whole cloves and 1/2 mixed pickling spices...stirring a lot to pass the sauce through the cheese cloth. you have to add water from time to time to keep the consistency of the sauce however you like it as far as thickness /thinness goes. you can make your owns sauce from ketchup, brown sugar, apple cider vinegar, mustard etc. but it's quicker and easier to start with some sauce already prepared. Also, inject the meat with some sort of marinade or saline at least. The salt inside the meat keeps the water inside and prevents drying.
Here is my baby back rib recipe from my Weber cookbook, it NEVER misses: Weber Grills and Accessories - Recipes NOTE: When cooking ribs be sure to remove the membrane on the back side of of the rib. Get a knife under it and it should peel off pretty easy. This allows your seasoning / marinade / sauce to penetrate that side of the rib. Okay now I've made myself really hungry!
i have a duck thawing out in the fridge now that i will do on the rotissierie on my grill tomorrow. but for duck i do nothing but sprinkle it with tony's inside and out. mmmmm....... simple and delish!
I don't consider myself to be a great barbequer but I like what I got as a kid. Half a chicken, bone side down, thick pork chops or country ribs and/or a top sirloin steak cooked on an Old Smokey. Jack Miller's is brushed on the meat after it's off the pit. Potato salad and/or rice dressing with garlic bread heated on the pit make great sides. I also like the Bush's Homestyle beans.
I use various commercial rubs for slow-cooked barbeque brisket, ribs, or pork shoulder, with BBQ sauce on the table. But for grilling, . . . I just marinate chicken or steak-ka-bob for 60 minutes in italian dressing and grill 'em. Burgers just get a big shake of garlic salt and a shot or two of worcestershire. I might paint chicken and burgers with BBQ sauce right at the end. I use a Texas cattleman's sauce for beef which has a peppery chipotle flavor that I like, but no artificial smoke flavor. It's harder and harder to find sauce without that crap in it. For chicken, I like that brown sugar sweet Memphis or Kansas City style sauce. For pork, I like the thin, vinegary Carolina sauce. Tater salad, cole slaw, and sweet pickles with chicken or BBQ. But I like Shish-ka-bob on wild rice.
