B-B-Q Secrets

Shredded Beef Barbeque Recipe

2006-08-30T16:36:00.000-07:00

SHREDDED BEEF BARBEQUE RECIPE

If you were to ask 20 people for their favorite shredded beef barbecue recipe, you would probably get at least 19 different answers. The reason is that there are literally thousands of barbeque recipes available. While there are hundreds of mouth-watering recipes to choose from, there is simply something wonderful about a shredded beef barbeque recipe. Whether using for Saturday afternoon sandwiches or served over rice or pasta for dinner, shredded beef is a versatile and delicious choice.

Other popular things you can do with a good, shredded beef barbecue recipe include stuffed cabbage, enchiladas, Szechwan beef, shredded beef in oyster sauce, shredded barbeque beef with peppers and carrots, beef tacos, country style with grilled onions, served with melted cheese, and the list goes on. As you can see, you could take one shredded beef barbeque recipe and turn it into a hundred different dishes. If you are creative in the kitchen, then you might come up with something unique on your own.

Because of its diversity and mouth-watering flavor, most people agree that a tangy, shredded beef barbeque recipe is old-fashioned comfort food. In addition, because you can buy such lean meat today, you can make this recipe to be very healthy and low fat. Some people will use the beef as the only base or mix it 50% beef and 50% pork. Regardless of your favorite recipe, you have to agree that shredded barbeque beef is an excellent choice.

To make your basic shredded beef barbeque recipe, you would take a four to five-pound chuck roast. Place this in a slow cooker or crock pot, adding in 1/2 cup brown sugar, 1/4 cup apple cider vinegar, 2 cups water, 2 3/4 cups catsup, 1 tablespoon dry mustard, 1 large chopped onion, and about 2 gloves of garlic. Cook this all together on high for about three hours and then turn the heat to low. Keep in mind that you may need to add a little bit of water (usually 1/4 cup at a time) to keep the meat from burning. Then, cook on low for another six hours and serve.

The exciting thing about using a basic shredded beef barbeque recipe such as this is that when done, you can get creative. Sometimes, just serving the meat with a baked potato and fresh green beans is all you want. However, if you wanted to impress someone for dinner, you could take that same recipe and make a beef and pasta dinner, biscuit and beef meal, or make a wonderful shredded beef dip.

Let us face it, whether making a shredded beef barbeque recipe or any barbeque dish for that matter, barbeque is simply a great food. Barbeque is more than a meal but an experience, a time to gather with family and friends. If you would like to know more about barbecue secrets, you can check out Randy’s book called, “Barbecue Secrets Revealed.” Simply log onto www.B-B-QSecrets.com and discover how to make the best barbecue in the world.

Pork BBQ Rub

2006-08-30T16:35:00.000-07:00

PORK BBQ RUB

Barbequing is truly the all-American pastime, something people of all ages can enjoy. The great thing about barbequing is that you can grill at home on the weekend with family and friends, set up grilling at your favorite sporting event for a good, old-fashioned tailgate party, or you could go all out and fix a juicy and delicious barbeque dish for a formal dinner. Because of its versatility, barbequing is always a great way to fix mouth-watering dishes.

Although many people love rich, juicy marinades, another option for adding flavor to meat is by using rubs, which have been used for many, many years. Take pork BBQ rub as an example, to enhance the flavor of the pork cut, you could choose from a number of different blends to achieve the exact flavor your like best. The problem with pork BBQ rubs or any rubs for that matter is that with so many choices, sometimes choosing is tough.

Typically, a pork BBQ rub will be loaded with wonderful spices that bring out the natural flavor of the meat while adding its own unique flavor. The ingredients for the rub will depend on the flavor you want to achieve. For example, you will find pork BBQ rubs that create a Creole or Cajun flavor, rubs that produce a Southwest flavor, hot and spicy, or something a little sweeter such rubs used for Chinese barbecue.

Take the pork BBQ rub that has a Jalapeno kick. For this, the jalapenos are fully ripened to a deep red color after which they are de-stemmed, washed, and then stone ground. With the perfect blend of brown sugar, tomato sauce, vinegar, corn starch, and several spices, your pork will taste mouth-watering delicious. Another great pork BBQ rub is the Jamaican jerk, a favorite of people that love good barbeque. Made from water, scallions, Scotch Bonnet peppers, salt, sugar, pepper, allspice, nutmeg, citric acid, and thyme, this is a unique flavor.

The great thing about using a BBQ rub is that the ingredients are so varied. If you want to create your own pork BBQ rub, you will find an endless supply of recipes. However, another option is to buy products that have been tested and today are top sellers. For instance, Arthur Bryant’s barbecue restaurant in Kansas City, Missouri is truly one of the top sellers in the country.

This particular BBQ rub is so amazingly delicious that celebrities such as Robert Redford, Jack Nicholson, Steven Spielberg, the late Michael Landon, George Brett, Tom Watson, Bryant Gumbel, and many others find this to be one of the best choices on the market. For Arthur Bryant, the product has been created since 1930, which is best when used on slow cooking meat. With a perfect blend of hickory and oak wood, the taste of the meat is mellowed with just a splash of spicy flavor. Unfortunately, the ingredients of this and other famous rubs are carefully guarded!

Just remember that most rubs should be used sparingly. The best method is to apply the rub onto the meat and then allow it to sit overnight in the refrigerator. In fact, many people will apply the rub to frozen meat and then place it covered in the refrigerator for a full day at which time they take it out, apply a little more, and let it thaw completely prior to cooking. Whichever method you choose, you would enjoy the most wonderful flavor. When ready to cook, you simple place the meat on the grill or roast slowly. If you want to find other pork BBQ rubs as well as amazing BBQ recipes, check out Randy’s book, “Barbecue Secrets Revealed” at www.B-B-QSecrets.com.

Memphis Barbecue

2006-08-30T16:34:00.001-07:00

MEMPHIS BARBECUE

When most people hear of barbecue, they think of places like Texas, Arizona, or Kansas City, one of the top barbecue spots in the nation. However, Memphis barbecue is not usually one of the first places thought of, which is a real shame because they too have a distinct flavor. In fact, Memphis barbecue is inescapable. As you drive to certain places within the city, you will get a whiff and see the smoke billowing out of the chimneys. Soon, you feel yourself drawn to stop where you can enjoy some fine, finger-lickin’ good barbecue.

Although beef is a popular Memphis barbecue food, pork ranks at the top of the list. Interestingly, Memphis is the pork-barbecue capital of the world and once you have tasted the food, you will understand why. For the most part, Southern style pork barbecue is meat cooked over a wood fire. Although Memphis barbecue varies in flavor somewhat, it is always a rich, robust flavor that is amazing.

One of the most popular types of Memphis barbecue is the shoulder pulled meat, which is a shoulder of pork, slow cooked over the hot wood fire, and then the meat hand pulled from the bone when done. This means you are served a plate heaping with shredded pieces of shoulder pork. With this, you choose the hot sauce or barbecue sauce of choice, slathering the meat as much as you want.

Another Memphis barbecue specialty is the famous ribs. You can choose from wet or dry cooked, both delicious. With the wet-cooked barbecue, the ribs are cooked in the sauce over the hot fire while the dry-cooked is simply cooked but coated with a dry spice rub. Although each restaurant serving Memphis barbecue is a little different, most serve alongside an order of coleslaw or mustard slaw, baked beans or potato salad, and if you go with the shoulder pork, bread to make a sandwich.

Therefore, the next time you are in the mood for some excellent, down-home cooked barbecue, you should not bypass what Memphis has to offer. Seeped in tradition, the food is often called “Meat and Three”, which is a reference to the main barbecue meat and the three sides that go along with it. The great thing about Memphis barbecue is that it has an attraction for both young and old.

If you do not live in or near Memphis, you can still enjoy the same wonderful favors with some of your own Memphis barbecue recipes. Check out Randy’s latest book, “Barbecue Secrets Revealed.” In this book, Randy will share some fantastic and traditional Memphis recipes along with barbecue secrets and recipes from other places in the country. Whether looking for barbecue recipes for weekend gatherings of friends and family or trying to add a little variety to your existing barbecue business, check out the great volume of information in this book. To get your copy, all you need to do is log onto www.B-B-QSecrets.com, it is as simple as that.

How To BBQ

2006-08-30T16:34:00.000-07:00

HOW TO BBQ

If you are tired of going to friends and family only to eat amazing barbecue but somehow, your recipes never work out as well then it is time for you to learn how to BBQ. The great thing about barbecue is that it is a great choice whether summer or winter. Additionally, people of all ages love the juicy, rich taste of the sauce or rub that goes along with grilling. Okay, so you want to learn how to BBQ, we will share with you some great tips that work every time. For starters, prepare your food in advance. That means having the meat completely thawed, the salad prepared, corn-on-the-cob cooking on the stove, and biscuits in the oven. The reason is that grilling takes very little time and for the meat to come out right, it needs your undivided attention.

Another tip on how to BBQ includes is to be creative with the side dishes. For example, if you are cooking hamburgers, go ahead and make a wonderful salad or when grilling chicken, add hush puppies to the table. Remember that with barbecuing, you can put something simple on the grill and still consider this a healthy meal. How to BBQ also means to try new sauces. For example, you may try several sauces or rubs until you find the perfect combination for chicken and then create or borrow several other recipes for beef and seafood. In other words, do not be stuck with just one particular flavor or you will be missing some other great experiences.

The next tip for how to BBQ is to judge how long each food on a kabob will take. As an example, if you were cooking beef along with pineapple and onions, the vegetables are going to be done prior to the meat. Therefore, you might consider precooking the meat just a little so as the kebob is grilling, everything finishes at the same time. Then, when grilling meat for a long time, it is imperative that you keep the meat moist. To accomplish this, you can place a pan of water near the fire but away from the meat and splash it onto the meat occasionally. Then, to learn how to BBQ, you need to know that the same marinade used for soaking the meat can also be used as a basting sauce so nothing goes to waste.

Wait – we are not done yet teaching you how to BBQ. Next, if you want to cook vegetables on an open flame, always presoak them in cold water for about 30 minutes first. This will help the vegetables from drying out while allowing them to retain their wonderful, natural flavor. Additionally, if you want to cook sausage on the grill so it is evenly done throughout, splitting it lengthwise but leaving the casing intact on just one side. Then, place the sausage down on the grate flat, cooking until done. As you can see, learning how to BBQ is not difficult, just a method that has many different angles.

For instance, when you buy charcoal to grill, you need the basics. You will find expensive types of charcoal sold on the market are designed with built-in lighter fluid. While this sounds like a great way to save time, money, and enjoy convenience, the truth is that this does not help your food to cook cleanly or evenly. Therefore, you would do best to stick with traditional type charcoal. Now, when you do use lighter fluid, take a minute before lighting the grill to soak the briquettes. This way, you will enjoy food cooked the right way. There are many other excellent tips on how to BBQ but we believe you have the idea. Most importantly, have fun and do not be nervous about experimenting with different recipes. For some great ideas, you might want to get a copy of Randy’s book, Barbecue Secrets Revealed” by visiting www.B-B-QSecrets.com.

How To Bar-B-Que

2006-08-30T16:33:00.001-07:00

HOW TO BAR-B-QUE

If you love to cook food on the grill, you know, hometown barbecue like none other, but are simply not sure just how to bar-b-que right, this article will provide you with a list of tips by top chefs and grillers from around the country. Sure, you could throw a slab of ribs on the grill or some vegetables, but if you want to enjoy the true, tender, juicy, and savory taste that comes from grilling, you need to know the true method for how to bar-b-que. First, everyone will agree that a big juicy steak on the grill is about as good as it gets. Have you ever been to a restaurant or friend’s house where the steak is simply superb, something extra special? If so, then you can be sure the person doing the grilling knows some important tips on how to bar-b-que but you too can become a master griller, impressing everyone with your wonderful creations on the grill.

We know that barbecuing is the most popular method for cooking steaks, along with other meats such as chicken breast and legs, pork ribs, and even vegetables. However, top barbecuing is also somewhat demanding. Now, that does not mean when you learn how to bar-b-que that it is going to be so hard that you do not even enjoy it, but proper grilling does require the right type of charcoal, wood, and heat. The most crucial aspect of perfect barbecuing is the charcoal, which allows your grill to warm up. The right way is to ignite each coal and then let it burn for a little while until you now have a consistent heat source for the entire grilling surface. By doing it this way, you will have every steak on the grill come out to perfection. In other words, you will not have rare steaks to the left, well done in the center portion of the grill, and then a mish-mash on the right side.

Another tip on how to bar-b-que is to understand the different types of grilling. For instance, you have indirect barbecuing, which is similar to regular grilling but in this case, an alternate method is used for people who prefer cooking on charcoal grills. Some people like the clean burn of gas grills while many people prefer the smoky flavor on a steak or chicken, meat with a nice brown color, crisp edges, and burn marks but with a tender, juicy inside. For this, the barbecue grill is heated on just one side. Then, you would place the meat on the side of the grill not heated and follow the correct grilling heat time. This means you are still enjoying the flavor of charcoal but not cooking directly over heat.

When it comes how to bar-b-que, you have many other options as well. For example, you could broil your meat indoors in the oven. You would be surprised how well the meat will taste when done right. For this, place the steak, chicken, or pork on a broiler rack, keeping it about four to five inches from the heat source. Then broil the meat according to the size and weight. Typically, you would keep the sauce off until the last five minutes or so of broiling so it does not burn. The result of broiling the right way is a wonderful flavored piece of meat that is juicy inside. You can even fry steaks, something many people never consider. While you will not read about this in any “how to bar-b-que” book, frying in a preheated skillet on medium heat, with little to no cooking oil, and the perfect seasoning will produce a great steak.

Next, stay away from large cuts of meat. While they may look like the perfect choice, they are very difficult to cook through the middle. Therefore, you end up with meat done on the outside and raw on the inside or a piece of meat completely overcooked that ends up tasting more like shoe leather. Finally, if you want great tasting meat, always use long-handled tongs, not a fork. The reason is that when you jab the meat while on the grill, all the juices escape, leaving the meat dry and without good flavor. As you can see, learning how to bar-b-que is not difficult but it does require a few insider tips. Now for some of the best recipes available, check out Randy’s book, “Barbecue Secrets Revealed.” In addition to great recipes for steaks, chicken, and pork, you will find other options for vegetables in the form of marinades and rubs. In fact, you can own a copy by visiting www.B-B-QSecrets.com.

How To Barbecue

2006-08-30T16:33:00.000-07:00

HOW TO BARBEQUE

If you have never barbecued before, you are in for the thrill of a lifetime. In this article, we will talk about how to barbecue the right way so all your meat and vegetables come out tender, juicy, and mouth-watering delicious. Keep in mind, that you might read articles on how to barbecue but unless you do it right, you will not enjoy the same magnificent flavors.

The first thing to consider is the type of grill. If you were to ask 10 people about how to barbecue, five would tell you to use only charcoal while the other five would insist on gas grills. By understanding the difference in the two options, you can then decide the particular type of barbecuing you prefer.

For starters, although charcoal is the traditional choice, many people prefer gas simple because it is much easier to use and produces a cleaner burn. However, when using gas, you also miss on the wonderful flavor you get with the charcoal. Now, you do need to consider that gas grill sales are on the rise. Considering that you can just push an ignition button and slap the meat on the grill, you can see how easy it is.

Now, how to barbecue on a gas grill the right way is to get creative by adding hardwood chips such as cherry, oak, hickory, and others to add a burst of rich, smoky flavor. The nice thing about this is that you can still enjoy all the conveniences of gas but without the mess of the charcoal. Clean up is just as easy as grilling. For this, you would just remove the chips, wipe out the internal compartment, and you are ready for the next barbecue weekend.

Now when it comes to how to barbecue using charcoal, you do spend more time in preparation but you also enjoy a really, great flavor. The key here is using the right amount of starter fluid and coals. In addition, the starter fluid should always be burned off before grilling the food for two reasons – first, it will help eliminate the taste of the fluid but second, it will keep the coals burning just at the right temperature and for the right amount of time.

Another disadvantage of barbequing with charcoal is that the cleanup is messy. With this, you would need a good, wire brush to scrape off residue from the grill portion. A tip on how to keep your grill cooking great all the time is to use an oven cleaner on the grill racks while out of the grill because of the flammable content. Then, wash the rack off with hot soap and water and rinse. If the grill accumulates food, the fire will not get hot enough to cook the food properly.

Another tip on how to cook barbecue is to cook the food slow and on low heat so the juices will stay inside, thus enhancing the flavor. Finally, choose the best barbecue recipes possible. With so many great choices on the market today, you have a huge selection of every type imaginable. If you have searched for recipes but find you are feeling a bit overwhelmed, then we invite you to read Randy’s new book, “Barbecue Secrets Revealed.” In this book, Randy shares with you some fantastic recipes that will turn any cut of meat into a meal fit for a king. You can get your copy to make every barbecue experience the best. Simply log onto www.B-B-QSecrets.com and discover some amazing recipes.

Homemade BBQ Sauce Recipe

2006-08-30T16:32:00.000-07:00

HOMEMADE BBQ SAUCE RECIPE

Although there is excellent and interesting BBQ sauce all around the world, sometimes you might be in the mood for something completely different. Rather than feel frustrated, this would be an excellent time to create your own homemade BBQ sauce recipe. After all, this is how all the other great sauces were made. Look at the various rodeos and cook-offs around the country, featuring barbecue. Each contestant is vying for the coveted prize with homemade BBQ sauce recipe so why not you!

Typically, to make homemade BBQ sauce recipes, you would need to start with the basics, which includes things like tomatoes, onions, mustard, garlic, brown sugar, and vinegar. Then once the base is created, you start mixing in your own special ingredients to come up with a unique homemade BBQ sauce recipe. For example, some people add wine, beer, bourbon, cherries, plums, chilies, and more, giving the flavor a spicy kick.

The key with making a good homemade BBQ sauce recipe is using the right balance of sugar and salt. With this, not only can you serve up a plate of juicy, mouth-watering delicious food, but also provide a dish of sauce to be used for dipping. The type of homemade BBQ sauce you create will depend on your individual preference. Some people prefer hot and spicy, something that really bites the tongue. However, other people prefer a sweet, almost molasses taste that helps soften the flavor of the meat. Both types of sauces are right, just different.

To make your homemade BBQ sauce recipe, you need to consider not just the base ingredients but spend adequate time looking through other recipes to gather ideas. Chances are you will find thousands of recipes, all of them unique, that give you new ideas. Once you have a relatively good handle on what you will put into the sauce, you now need to start the creation process. Keep in mind that when concocting a homemade BBQ sauce recipe you also need to consider technique.

Obviously, the different levels of heat from the stove will draw out flavors. In other words, if you want to get all you can from the flavor of onions and garlic, you need to cook them slower so they can permeate the other ingredients. If you want the taste of onion and garlic to be slight, you would cook higher and not as long. Therefore, you need to play around with the degree of heat from the stove and the timing of adding the various ingredients.

To learn even more about barbecue and homemade BBQ sauce recipes, you should take time to read Randy’s new book, “Barbecue Secrets Revealed.” Packed with information, this will give you a great head start in your new endeavor. Who knows, you may become so good at the creations that you end up marketing your homemade BBQ sauce recipe. Regardless, you can get a copy of this book online at www.B-B-QSecrets.com.

Perfect Grilling

2006-08-30T16:31:00.000-07:00

PERFECT GRILLING

As you will discover in this article, perfect grilling is something anyone can achieve once he or she has the right information. We have pulled some valuable tips together for you so the next you get ready to grill, your family members, and friends will be impressed. For starters, perfect grilling can be achieved by grilling over hardwoods instead of gas or charcoal. For some reason, people simply forget about cooking over wood, which is a real shame because the results are incredible. Hardwoods create a special flavor in food that is difficult to explain. If you like, you can mix several different types of hardwoods or choose just one specific type. Some of the favorites include mesquite, hickory, and oak although there are others that make grilling so much better.

Another key for successful grilling is to have all of your cooking utensils, spices, marinades, pans, and everything you need in order. This way, you are not leaving the meat on the grill too long while running into the house to find something. Good chefs and grand grilling masters all agree being prepared before, during, and after grilling is a huge key to the way in which the meat will turn out. What happens when not organized is that you quickly lose control over the grilling. You might think you spent just a few seconds doing something when in fact, several minutes have gone by whereby the meat is not being given the attention it needs.

Next, grilling requires having a clean grill. When you have residue on the grates of the grill, not only is the flavor of the current food being cooked being affected but you also put yourself at risk for having to deal with harmful flare-ups. Therefore, after you have grilled outside, take a few minutes to use a wire brush to clean off the grate. Then, prior to grilling food and before you fire up the charcoal or gas grill, spray the grate with some non-stick cooking spray. You will be amazed at how the meat and vegetables no longer stick during grilling time, make it much easier to produce the perfect meal. If you were to use a butter-flavored cooking spray, it will actually enhance the flavor of the food being grilled.

Although this seems like something so elementary, you want to heat up your grill properly. That means instead of turning it on full blast and then slapping the meat on the grate, you want to be patient and do it right. Every grill regardless of type should be allowed to heat up slowly. For instance, if you are using a gas grill, ignite the fire and then let it sit for about five to seven minutes. With this, the grill will get really, hot, perfect for searing the outside of meat. In addition, be sure the lid of the grill is closed. If you keep the lid open, valuable heat escapes and the food will not cook properly.

Next, a common mistake made by people grilling meat is they turn it too soon. Instead, after you place your steak, chicken, pork ribs, or burger on the grill, let them sit and cook for several minutes on one side. By doing this, the heat of the grill will permeate the meat, heating it through quicker and more efficiently. When you flip the meat too quickly, you actually encourage the meat to start cooling off and losing steam. Instead, you want to let the meat cook so it gets those great grill marks, heats through, and fills with steam so when you cut it open and bite in, you will have a magnificent experience. The last two tips have to do with forks. First, never stab the meat with a fork, which only allows the steam and heat to escape. The better option is to use tongs for turning the meat. Finally, how many times have you cooked hamburgers out on the grill, only to use the spatula to push down the meat? Most people do this but it is not recommended for grilling. When you press down on meat, you do several things. For instance, you lose precious juices that are needed for juicy, flavorful food, you cause the meat to stick to the grill, and you create flare-ups from the grease. For some of the best recipes, get your own copy of Randy’s book, Barbecue Secrets Revealed” by logging onto www.B-B-QSecrets.com.

Barcueing Beef Brisket

2006-08-30T16:30:00.000-07:00

BBQ BEEF BRISKET

A beef brisket is a cut of meat coming from the breast or lower chest portion of the cow. When cooked correctly, BBQ beef brisket is one of the most amazing dishes you can make. Because it serves up so well, this type of meat can be used for a church potluck or for a fancy dinner with the boss. The key to making the best BBQ beef brisket possible is achieving a smoky flavor, which can be done by soaking wood chips, preferable pecan, mesquite, hickory, or pecan, in water for 30 minutes and then adding them to the coals for grilling.

When making BBQ beef brisket, keep in mind that the meat will shrink. Therefore, if you want to serve a party of six, go with a larger size cut, between six and eight pounds. Remember that what is not eaten at dinner, BBQ beef brisket makes an excellent leftover meal. Now, the second tip in cooking up great BBQ beef brisket is choosing the meat carefully. For instance, brisket is usually divided into two parts, the flat part, and the pointed end. To barbecue, you want to leave the meat undivided.

In addition, beef brisket will have a full layer of fat on the underside. When making BBQ beef brisket, do not remove the fat because during the cooking and grilling of the meat, the fat will enhance the flavor of the meat. Instead, this layer of fat would be removed prior to serving. When choosing a brisket to barbecue, you want to look for a layer of fat, also called the “fat cap”, around 1/3 to 1/4 inch thick. Gain, this is very important to BBQ beef brisket and the common mistake made by people is they remove it prior to cooking.

Next, look for a brisket that has marbling. This white fat would be marbled into the red color of the meat. The goal is to look for marbling that is distributed equally and not just concentrated on one area of the brisket. The fat layer will add moisture and enhance the flavor but the marbling for your BBQ beef brisket will do the same but more effectively. If you will be making your BBQ beef brisket in the smoker, then you want to cook the meat with the fat side up, allowing the juices of the fat to run down over the meat during cooking to keep it moist. Typically, the recommendation for grilling and oven methods is to place the BBQ beef brisket fat-side down but many people will choose the smoking option, swearing it makes a huge difference in taste and tenderness.

Then, before you place the brisket in the smoker, on the grill, or in the oven, rinse it first with lukewarm water. Then, pat it dry with paper towels. Remember, before you start cooking the meat it should be a room temperature. Then, apply the barbecue sauce of your choosing. The best method for GREAT BBQ beef brisket is to apply the sauce 12 full hours before cooking so it can marinate the meat. If you will be cooking the brisket with a rub, then you want to apply it about 30 minutes to an hour prior to cooking.

To further tenderize and enhance flavor of the brisket, add a little lemon, limejuice, or vinegar to the marinade or rub. This acid base helps break down the tough fibers of the meat, carrying the sauce or rub flavors all the way through the meat instead of just on the surface. Finally, if you want some of the best BBQ beef brisket recipes available, you need to read Randy’s book, “Barbecue Secrets Revealed.” Many of the recipes provided would be ideal for making the best BBQ beef brisket in the world. You can get a copy by logging onto www.B-B-QSecrets.com.

How Do You Like Your Barbeque?

2006-08-30T16:29:00.000-07:00

BAR-B-Q-RECIPE

Years ago, when people wanted a great bar-b-q recipe, they had to turn to family and friends. Typically, these individuals would dig back into their archive, finding wonderful recipes that had probably been passed down through generations. Of course, those types of barbeque recipes are treasured because most are unique. When a family member or friend did not have a good recipe, the person cooking had two other options – buy a cookbook that played the same recipe repeatedly, or creating a new recipe, which took time and some level of creativity.

However, when the World Wide Web was developed, followed by the Internet, the world of bar-b-q recipes changed – forever. Because bar-b-q recipes are used around the world, and because there are tens of thousands of different concoctions (if not more), the internet became the hub of information for people who love to grill. The internet opened up countries and all their favorite bar-b-q recipes that were earlier hidden away from the world. Today, you can log onto the computer, go to any number of search engines such as Google.com, and after typing in “bar-b-q recipes" in the search field, come up with one fabulous recipe after another.

The great thing about searching for different types of bar-b-q recipes online is that you can explore every possible country. Many people that love to grill, look for something new, a unique flavor that will still allow the meat to cook where it is done but juicy and delicious. Take China for example. In this country, the bar-b-q sauce is known as Char Sui. Generally, the sauce will include ingredients such as hoisin sauce, garlic, black bean paste, soy sauce, Chinese 5-spice, salt, sugar, and sherry.

Now, if you were to travel to another part of the world, such as Greece, you have a completely different bar-b-q recipe. Known as Mavrodaphne sauce, the ingredients consist of mayonnaise, sugar, soy sauce, salt, hot sauce, garlic, and onions. Then, you could head to Mexico, where the ingredients again change, this time to olive oil, onion, garlic, chili pepper, salt, tomatoes, sugar, vinegar, and beer. As you look at the various regions of the world, you will be amazed at all the incredible bar-b-q recipes just for the taking.

Therefore, if you love to grill, you could certainly stick with the family tradition, make your own, use one of many bar-b-q recipes from cookbooks, or perhaps try your hand at research to try something completely different from anything you have ever tried before. Your family and friends will be amazed as you begin preparing succulent dishes that are unique and mouth-watering in taste. To get your hands on some great online recipes, you should also check out Randy’s new book, “Barbecue Secrets Revealed!” Loaded with excellent bar-b-q recipes, you are sure to find many you love. Simply visit www.B-B-QSecrets.com" and discover how to make some of the most amazing barbecue in the world.

Barbeque Pork Loin

2006-08-30T16:28:00.000-07:00

BBQ PORK LOIN

Most people have heard of BBQ pork loin but have no idea what it really is or how to cook it. This article will answer both questions so you can begin to enjoy this amazing food. The loin cut is one of the leanest and most tender cuts from pork, which is why it is so popular. Because these cuts are so lean, many people who enjoy pork will go with this cut as a way of eating one of their favorite meats but without the added calories. However, because pork loin is so lean, you have to be extra careful when cooking it, generally cooking slower and over lower hears. Remember, because the cut is so lean, it can be overcooked, something you want to avoid.

With any type of pork, the pork loin cut is safe to eat but it must be cooked appropriately, which would be to a temperature of 160 degrees on the interior. For this particular cut, there are three primary parts to consider – the blade end, which is the cut located closest to the shoulder and somewhat fatty, the sirloin end, which is near the rump and somewhat bony, and the center cut, which comes from the middle portion of the animal. This third cut of pork loin is what is so lean and tender, making it the most expensive and prized of all cuts.

The nice thing about BBQ pork loin is that it has a unique flavor that is wonderful. Because of the tenderness and delicious taste, you can serve BBQ pork loin for dinner with the boss or as a casual weekend dish for close family and friends. You will discover some amazing BBQ pork loin recipes that range from traditional Texas style to Chinese style barbecue. To give you an idea of an excellent recipe you might try, we have listed one below. The versatility of the pork loin cut is one of the any reasons it is a favorite.

In addition to the traditional type barbecue sauces often recommended for pork loin, you should also check out the many fantastic recipes in a new book written by Randy called “Barbecue Secrets Revealed.” Simply log onto www.B-B-QSecrets.com where you will find all types of barbeque recipes, for pork, chicken, beef, and seafood. With this, you can enhance the flavor of the meat!

Chinese Style BBQ Pork Loin

2 cuts of pork tenderloin

2 cups soy sauce

2 tablespoons minced garlic cloves

1/3 cup sesame oil

2 tablespoons minced gingerroot

2 minced green onions

Mix all the ingredients except the pork loin in a bowl for a marinade. Place the pork tenderloin cuts in a shallow dish, covering with the marinade. Allow to set for at least six hours and then sear both sides of the pork loin quickly on medium heat. Complete the cooking until the internal temperature is up to 160 to 165 degrees, basting with the marinade often. You can use any leftover marinade for dipping.

Bar-B-Que sauce

2006-08-30T16:26:00.000-07:00

BAR-B-QUE SAUCE

One of the most amazing things about bar-b-que sauce is that it is so regional. In other words, as you travel around the United States and other countries, you will find that each region has its own unique flavor. Regardless of taste, the one thing we know is that people love good barbecue. In fact, one study showed that in 1999 alone, more than three billion orders of barbecue were made and served! When you consider that the base of many types of bar-b-que sauce is made from black pepper, vinegar, tomato sauce, salt, molasses, and chilies, you can imagine the mass quantity required for three billion servings of barbecue.

Barbecue food and bar-b-que sauce is truly an American way of life. This type of food can be served as a casual meal on the weekend with friends or created into a fine meal fit for a king. The history of bar-b-que sauce dates back to the 17^th century during the founding of the first colonies. In fact, the Native American Indians were the ones who taught colonists how to cook game over fire, slowly and to perfectly. Historians believe the Native Americans learned the art of barbecue from people in the Caribbean.

When barbecue first became popular in the United States, it was a common food served at many church functions, social affairs, and political rallies. The original bar-b-que sauce recipe was designed to add flavor while also tenderizing the meat. The style was good, old Carolina barbecue with black pepper, chilies, vinegar, and salt. Interestingly, while most people associate bar-b-que sauce with a tomato base, until the early 19^th century, people thought tomatoes were a poisonous vegetable. However, it was soon discovered that not only were tomatoes not poisonous but they were also a fruit! Then in the mid-1900’s, Kraft developed a bar-b-que sauce made from tomatoes and history was born.

With the introduction of tomatoes by Kraft, this was the beginning of literally hundreds of different sauces. However, to be unique, each region began developing something special, a type of bar-b-que sauce that they would become well known for making. As an example, the eastern region, specifically North Carolina makes bar-b-que sauce from salt, black pepper, ground, or crushed cayenne pepper, vinegar, and a number of other spices. The sauce is typically acidic and thin but has the ability to penetrate deep into meat. Because the eastern region bar-b-que sauce is not tomato-based or does not contain sugar, it will not cause the meat to burn. While this sauce is excellent on beef and chicken, it tastes best on pork.

Now, the Piedmont or western region uses the same type of recipe as the eastern region with the exception that ketchup is added. However, other ingredients to include Worcestershire sauce and molasses sometimes replace the tomato ketchup. Regardless, the flavor is excellent for marinating meat and for dipping. Typically, you would use this type of bar-b-que sauce on shrimp, chicken, beef, or pork with a nice burn. When eating barbecue in this region, you will usually get side dishes of hush puppies and coleslaw. If you want to find recipes made from ingredients like these (and more), check out Randy’s book, Barbecue Secrets Revealed” by visiting www.B-B-QSecrets.com.

Whats Your Favorite Bar-B-Que Recipe?

2006-08-30T16:25:00.000-07:00

BAR-B-QUE RECIPE

Most people have one favorite bar-b-que recipe but as you are about to learn, there are many others that you might consider trying. After tasting the unique variations of the same type of sauce, you will be amazed at how great grilled food will taste. With this, you can choose one type of bar-b-que recipe for pork and the perhaps have a favorite type of bar-b-que recipe for chicken. Today, there are literally thousands of different bar-b-que recipes, which vary from one part of the country to the next. To see some of these, check out Randy’s book, Barbecue Secrets Revealed” by visiting www.B-B-QSecrets.com.

As an example, you will find one type of bar-b-que recipe that is made from a unique form of yellow mustard. Typically served with pork and side dish of “barbecue hash”, this recipe is wonderful. Another bar-b-que recipe was developed specifically for mutton and lamb. Made with a mild tomato base, this sauce is black with a hot peppery taste. Then, Memphis offers a great bar-b-que recipe with a sauce made from tomato, vinegar, and mustard. Of course, you cannot overlook the bar-b-que recipe collection found from Kansas City! Known as the center of the barbecue universe, Kansas City has a unique style sauce that is rich and thick. Made from a sugar and tomato base, it is excellent on all types of meat, along with vegetables.

Whether choosing a bar-b-que recipe made from molasses or one from hot peppers, you need to remember that sauces and recipes constantly evolve. That means that while the old style bar-b-que recipe lives on, we also see new, exciting recipes being developed. Some of the emerging barbecue recipes are based on citrus, some are sweet and sour, some made with whiskey, and some have a wonderful, spicy salsa flavor. If you are creative, you could even try your hand at making yet another bar-b-que recipe!

In addition to sauces, bar-b-que recipes also involve wet mops, dry rubs, and wonderful spices. For wet mops, liquid is applied to the meat during the grilling process to keep the meat juicy and moist. Wet mops add a second layer of flavor that is surprisingly delicious. For example, you might choose a bar-b-que recipe that includes butter or oil, or perhaps one made from beef stock or beer. The key is keeping the liquid warm while cooking, which helps kill off any bacteria that the “mop” tool might have picked up from the food’s surface.

Dry rubs are typically a blend of dried spices that are gently massaged into the meat prior to cooking. Developed originally to help preserve food, a bar-b-que recipe that involves a dry rub will help to seal in the flavor, adding a completely, new dimension to the meat. The ingredients in a dry rub bar-b-que recipe will depend largely on the type of food being cooked. Of course, brown sugar, onion powder, lemon pepper seasoning, and onion powder also add immense flavor to dry rubs, along with cumin, thyme, sage, allspice, dry mustard, nutmeg, cinnamon, ginger, and more!

Barbeque Brisket

2006-08-30T16:24:00.001-07:00

BAR-B-QUE BRISKET

For people who love to grill and those interested in trying, there are so many options when it comes to cut of meat. Some people prefer a good, old-fashioned barbeque hamburger, some like pork loin, some people favor ribs, whether beef or pork, but the one cut of meat that everyone loves is the ever-delicious bar-b-que brisket. When cooked slowly for hours and basted through the cooking process, brisket is unbeatable in flavor, regardless of the type of sauce or rub used.

The interesting thing about brisket is that this cut of meat is actually tough. Coming from the front of the cow’s chest, you typically see it used in two types of dishes – corned beef, often for St. Patrick’s Day with sauerkraut, and bar-b-que brisket. Another interesting fact about brisket is that cooking it actually began as a Texan joke on the unsuspecting and tender-footed Easterners. The goal was to charge a high cost and ship this tough cut of meat. In the Texan’s mind, the Easterners would be gnawing away on shoe leather but they were vastly mistaken.

History tells us the Texans sent the brisket cut along with noxious mesquite and weed. Then, the Texans planned to keep the tender roasts and steaks for themselves to enjoy. Because the price of the brisket was so outrageous, when word got out and people started visiting Texas, they expected to be able to order the bar-b-que brisket made by professionals. With that, the Texans had no choice but to do just that. However, as they worked with the meat and began cooking it slowly while adding sauce and rubs, they made a magnificent discovery – it was better than the roast and steak!

Today, you can make bar-b-que brisket using any number of recipes. To give you an idea just how easy bar-b-que brisket is to make, consider this recipe, which is very popular, especially in Texas. Simply mix 1/2 cup chili powder, 1/2 cup salt, 1/4 cup granulated garlic, 1/4 cup granulated onion, 1/4 cup black pepper, 1/4 cup sugar, and 2 tablespoons dry mustard in a bowl. Season a 5-pound boneless brisket on both sides and place in a shallow pan with the fat side up. Then mix 1 3/4 cups beef broth and 1 cup of water, adding to the roasting pan. Cover and cook in a preheated oven at 350 degrees for 10 minutes. Lower oven temperature to 325 degrees and cook for 4 to 5 hours, basting the bar-b-que brisket often. Before slicing, let the meat stand for 15 minutes and then slice against the grain.

While bar-b-que brisket recipe is relatively standard, there are literally thousands of others. The key with brisket is again cooking slowly and on low heat. Now, some people will use this same type of bar-b-que brisket recipe but place the meat in the oven at 10:00 a.m. in a 200-degree oven, cooking the meat all day until dinnertime at 6:00 p.m. For many more tantalizing bar-b-que brisket recipes, check out a fantastic book called, “Barbecue Secrets Revealed.” In this book, Randy shares with you some fantastic recipes that will turn any cut of meat into a meal fit for a king. To get your own copy, all you need to do is log onto www.B-B-QSecrets.com and discover great recipes.

Best Bar-B-Q Sauce

2006-08-30T16:24:00.000-07:00

BAR-B-Q-SAUCE

Bar-B-Q Sauce is a type of sauce used for basting meat, vegetables, and some fruits when cooking. Although you will find hundreds of wonderful sauce recipes, the base is usually made from tomatoes, onions, mustard, garlic, brown sugar, and vinegar. Some people will even add wine, beer, or chilies, giving the bar-b-q sauce a little bit of a kick. Most sauces have a nice balance of salt and sugar, which is perfect for basting or even dipping once the food is done cooking.

If you love barbecue foods, chances are you have a favorite recipe but if not, you have a couple of choices. You can get creative and make your own through experimentation, thumb through various cookbooks, or check out Randy’s amazing barbecue recipes in a book called “Barbecue Secrets Revealed”, which is available at www.B-B-Q-Secrets.com. Loaded with tons of delicious barbeque recipes, this book is one of the hottest on the market. The key is to try various types of bar-b-q sauces, as you may find you have several favorites, depending on the meat, your mood, or the occasion.

Just remember that regardless of the b-b-q sauce recipe you choose, sugar is a key element. With this ingredient, the sauce can caramelize during cooking, which not only enhances the flavor of the meat and other food but it also seals in the natural juices. Because of this, you end up with food that is perfectly cooked on the outside but when cut into, juicy and moist on the inside. Barbeque is excellent for fancy dinners or for a casual weekend get together.

Half of the fun is trying various bar-b-q sauces since the flavors are so dramatically different. That means if you like your barbeque hot or a sweet, thick sauce, you will find unbelievable, mouth-watering choices. Barbecue sauce is so popular that it is used around the world, not just for western style cooking but also in many different cuisines such as China, Thailand, Canada, and so on.

Just as there are some basic barbeque sauce recipes, you would be amazed at some of the more unusual concoctions. For instance, one particular restaurant has a best-seller on the menu consisting of Barbeque Sauce and Nachos. While that might not sound good, the patrons who keep coming back for more will disagree saying the nachos have a unique, robust flavor that is unbeatable. Of course, there is the delicious apple barbeque sauce, Cajun barbeque sauce, and others with bourbon, green chili, strawberry, mutton, plum, cherry, apricot and habanera, peach, mango, Coca Cola, and the list goes on.

Now, because some barbeque sauces are so rich and thick, people worry about calories but even the thickest of sauces are not loaded with calories as you might expect. However, if this is a concern, you will also discover a huge selection of low-fat sauces that do not sacrifice on flavor. With that, you have the comfort in knowing you too can enjoy juice ribs without the added calories.

Barbeque Beef

2006-08-30T16:23:00.000-07:00

BARBEQUE BEEF

When it comes to barbeque, something magical seems to happen while the meat is out on the grill. Between the heat, the steam, the smoke, and the seasoning or marinade, there is nothing better than barbeque. Some people like barbeque pork, some people like chicken, but the one type of meat that is a favorite is barbeque beef. The great thing about barbeque beef is that you can cook it in so many different ways and with so many wonderful flavors. For example, you could cook barbeque beef out on the grill, as mentioned, you could cook it in a crock-pot ,on the stove, or in the oven. The one thing for sure is that regardless of the cooking method, barbecue beef is mouth watering delicious.

As mentioned, barbeque beef can be made with so many different flavors that whether you want something sweet or spicy, you will find thousands of incredible recipes. Just to show you how easy it is to make great barbeque beef, consider the slow cooking method of a crock-pot. Because you can place the meat into the slow cooker in the morning with the preferred sauce, and/or seasonings, and then cook it all day, many working people choose this method. Just imagine allowing the crock-pot to do all the work and all you have to do is come home to a house that smells like barbeque heaven. Served with rice, pasta, or on a bun, you have a wonderful meal of barbeque beef.

For this particular method of cooking barbeque beef, you would simply need a four-pound beef roast, one large onion, five garlic cloves, and about two cups of your favorite barbecue beef sauce. The best option is to lightly coat the meat with flour and then fry it in a little bit of hot oil on all sides to brown. After the roast is browned, turn the heat off. Peel and slice the onion, placing half of it in the bottom of the crock-pot. Next, add the browned roast on top of the onion. Then, you want to add about one-half cup of water, the other half of the onion, and finally, the garlic.

The barbeque beef would then be cooked on low for nine to eleven hours or high for four to six hours, although we recommend the longer, slow-cooking option. After the meat is tender, remove it from the crock-pot. Discard the onion and juices. When the meat is cool enough to handle, shred it into small pieces with your hands or a fork. When done, place the roast back into the crock-pot and add the barbecue sauce. You want to continue cooking the beef for another one to three hours or until all of the flavors of the sauce have permeated the meat. When done, stir to blend well and then again, serve on rice, pasta, or on a fresh bun.

The flavor of barbeque beef, whether cooked this way or another way, is simply wonderful. Remember, this is just one of many, many recipes. If you want to get your hands on more easy but excellent barbeque beef recipes, check out Randy’s book, Barbecue Secrets Revealed”. Loaded with all types of excellent recipes, you will love this book and best of all, you can log onto www.B-B-QSecrets.com to get your own copy.

What Is Barbeque?

2006-08-30T16:16:00.000-07:00

WHAT IS BARBEQUE?

The meaning of barbeque is cooking meat and other foods over a wood, charcoal, or gas fire. Typically, barbeque involves the use of some type of marinade, rub, or sauce that is brushed on before and during the cooking time, although some people will simply cook without any seasoning at all. The difference between barbeque and other types of cooking is that with this style, the lower temperature allows the meat and other foods to become tender while still preserving the natural juices. That means with proper barbequing methods, the food will not dry out on the outside but still cooks on the inside.

When you barbeque, you will enjoy wonderful, savory foods that have a special flavor all their own. In fact, some people who choose to cook over a live fire will add hickory, mesquite, cherry, apple, birch, maple, pecan, oak, and walnut to further, enhance the rich, juicy flavor of the food. However, even a gas barbeque grill can turn ordinary pork, chicken, beef, or seafood into something delectable. The wonderful thing about barbeque is that you can use an electric outdoor grill, a pit, gas grill, live coal or wood grill, or a smoker to achieve much the same results.

For barbeque sauce, this is traditionally made with tomatoes, onions, brown sugar, garlic, and vinegar. However, with so many creative people, we now see all types of things added to barbeque sauce. The same is true with rubs in that just about anything goes. Whether trying to achieve a traditional barbeque flavor, something Oriental, perhaps a hot Texas style, famous Kansas City flavor, or anything in between, you will find hundreds, if not thousands of recipe options.

Although no one is really sure the type of magic that occurs as the smoke swirls around food, but it does and we love it. The nice thing about barbeque is that in addition to cooking your favorite meat, you can cook vegetables such as onions, squash, corn, or even fruit including pineapple and apples. For example, a simple Vidalia onion wrapped up in foil and covered with a little butter, salt, and pepper, which is then cooked slowly on the grill comes out tasting sweet and tender.

The exciting aspect of cooking barbeque style is that you can choose from thousands of recipes that other people have already created or put your own creativity to work, coming up with your own mouth-watering dishes. Another great thing about barbeque is that just about anything goes. In other words, whether looking for a mild, moderate, or hot and spicy recipe, there is a huge array of choices. Then again, you can take something already concocted and add in "secret ingredients" of your choice.

If you want some amazing recipes, check out Randy’s book, “Barbecue Secrets Revealed” available at www.B-B-Q-Secrets.com. You will be impressed by the vast selection and sure to find exactly the recipe that tantalizes your tastebuds.