Many a Barbecue Recipe for you and I true believe that you don’t want too miss these gorgeous babies.
Cheese Steak Barbecue Recipe
This cheese steak recipe is literally mouthwatering! You can watch this video to learn how to cook this delicious baby.
Ribeye steak in thin slices
1 large onion
1 diced canned chili
Salt & pepper
Shredded pepper Jack cheese
Grilling up a batch of chicken thighs, drumsticks or whole legs can be a wonderful alternative to the overused chicken breast. The dark meat is full of flavor and doesn’t dry out as quickly as its white counterpart. But chicken legs can burn easily if you don’t know how to cook them properly.
1.5-2 lbs. Fresh Chicken Drumsticks
1 table extra virgin olive oil or preferred oil
- Marinate drumsticks in barbecue sauce and put in refrigerator for a minimum of 30 minutes.
- Preheat the oven to 400F℉. Grease a cast iron skillet with olive oil and heat up over medium heat until warm.
- Place drumsticks in the pan and cook chicken drumsticks for about 8 minutes until the surface turn into a light brown color.
- Transfer the pan in the preheat oven and cook for 20-25 minutes or until the sauce is starting to brown around the edges and the thighs are totally cooked through. During this period of time, you need basting the drumsticks with barbecue sauce twice.
- Remove pan from oven and baste with barbecue sauce one last time. Let the drumsticks cooling for few minutes and serve warm.
This is a great tasting recipe. Just give a try and you can make adjustments to the seasoning ingredient amounts the next time around so the rib flavor is more to your taste. And you need a little something on the side…maybe a nice garden salad, or some cornbread. This easy smoke ribs is one of my most delicious ribs recipes which have surprised my lovers a lot. If you don’t have a lot of time, this easy barbecued pork spareribs recipe is the one for you. You won’t be spending a lot of time making rib rubs or homemade barbecue sauce. I bet you won’t to miss these smoked really well babies. And I have to say this flavorful outdoor cooking absolutely the one need a moment to appreciate how awesome it is. As for how to cook ribs, here it is.
Pork spare ribs
White and brown sugars
- Rub the ribs all over with the vegetable oil, then evenly sprinkle with the spice mix. (It’s a mix of white and brown sugars, paprika, garlic powder, black pepper, ground ginger, onion powder, and rosemary powder.)Place the ribs on a baking sheet, cover with plastic wrap, and refrigerate for at least 30 minutes and up to 8 hours. When ready to cook, remove the ribs from the refrigerator and let them come to room temperature, about 30 minutes.
- Place seasoned ribs on strategically set-up grill. Place a tray of water inside the grill to keep the meat moist, turn half your grill off and the other half on low, and place the ribs on the off side.
- Cook the ribs for 5 to 6 hours. Slather some barbecue sauce over the ribs and cook for few minutes more. Check for doneness by lifting up one end of a rib rack. The rack should bend slightly in the middle. (The meat should not fall off the bone. It should be pink in the center with smoke lines running around the cut areas.) If it does not bend, continue to cook, covered, until it does. (Do not poke the meat with a thermometer.)
- Transfer the rack to a cutting board and slice. Serve warm with extra sauce.
Pulled Pork Shoulder
This Outdoor cooking makes enough Pulled Pork Shoulder for a good sized barbecue, if you want to share, or quite a few fantastic meals. This Smoking meat works well for pork shoulder or butt, so watch for sales at your favorite meat counter or butcher. Pulled Pork Shoulder will become a year round favorite recipe for your smoker. Making a large Pulled Pork Shoulder, you can count on several meals with very little effort. It takes a little advanced planning because smoking is a slow process, but it’s well worth the wait.
7-8 pound pork shoulder or butt
2 T of your favorite mustard
1/4 C paprika
1/2 C chili powder
1/2 C brown sugar
2 t ground black pepper
2 t cayenne pepper
2 t dry brown or yellow mustard
1 T garlic powder
1 T onion powder
1 T ground cumin
1 t salt
- Using paper towels to dry the pork shoulder then spread 2 tablespoons mustard over the meat. In a medium bowl, mix the rub ingredients well and set aside. Then coat the pork shoulder thoroughly with the rub and wrap tightly in plastic wrap. Refrigerate overnight.
- Set the smoker to 225℉. Once preheated, add chips per your manufacturer directions. Add wood chips only for the first 3 hours. Add the meat and the meat probe thermometer if you have one. After that, you can add more wood chips if you really like that extra smoky flavor.
- Smoking for about 2.5 hours. Then pull the shoulder (butt) from the smoker and let it rest for at least a half hour wrapped tightly in foil.
- Serve the Pulled Pork Shoulder with your favorite sides, such as cole slaw, baked beans, and mac and cheese.