Making Your Food a Lot Better With BBQ Sauce

Having an outdoor picnic is one of the best activities to spend quality time with your family and friends. A time to give yourself a break away from the stressful environment from the office and at the same time, spend time with the people you love. By having an outdoor picnic, one must never forget to prepare for a delicious BBQ sauce for your favourite grilled meat.

There are no standard tastes for a BBQ. It always depends on the person who prepares for it. From its taste, spices and ingredients, there are a lot of types of sauces to prepare. And the sauce will always add flavor and moisture which will make your meat, not just more juicy but most of all, it will make it more delicious.

You can also make your own customized barbecue sauce recipe, in which you can develop your own flavor and distinct taste. As a matter of fact, every area has their own varieties of flavor for their BBQ. Regions, provinces or states have their own traditional recipes on how to make sauces for their BBQ. These sauces can be applied or used anytime whether it's before, during or even after cooking of the meat. It is use before cooking the meat to add flavour as it can be use to marinate the meat. During cooking, the sauce is applied to the meat to increase the juices and taste of the meat. And finally, after cooking, the sauce can be used as condiment.

There are a lot of types of sauces for your BBQ. The most common BBQ sauce recipe uses either tomato sauce, mustard or some vinegar which comes in different thickness. Some areas prefer to have their sauce thin and runny, while some love to have their sauce sticky and thick. In addition, sauces have also their variations in terms of how they were use. Mopping sauce is for slopping the meat while still on the grill for flavouring while the finishing sauce is not use during cooking but is used as a condiment during eating as mentioned earlier.

Now, you can enjoy your delicious grilled BBQ outside your house. Surprise them with your own customized flavour that will make them ask for more. Personalized your own barbecue sauce recipes that will make your friends clamour for more. And probably, they might want to set another outdoor picnic as soon as possible in your backyard for that mouth-watering BBQ of yours.

Jaxky Lim wants to share his knowledge about BBQ and Barbeque recipes. Based on real life experiences, his BBQ sauce recipe site is created to share those resources so people can benefit from it.

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Three Innovative Quality BBQ Recipes

Three innovative BBQ quality recipes

Bored of the bangers, hamburgers, bread buns and beer that you seem to always purchase for your barbecues? We now have enclosed a few barbecue recipes which will have your friends and relatives salivating at the mouth and talking about your talent far and wide. It's time for you to roll out the red-colored carpet on your barbeque menu.

Marinaded Spatchcock Poussin

Ingredients

Four poussin (spatchcocked)

For the marinade:

1 bottle of ale (bitter)

2 tbsp essential olive oil

One tbsp Dijon mustard

3 tablespoons of clear honey

One tbsp paprika

Four cloves garlic, crushed

Two tbsp finely chopped fresh ginger

1/2 teaspoon freshly ground black pepper

For the sauce:

3 tablespoons of tomato ketchup

One tsp soft dark brown sugar

1 tsp cornflour

Poussin is a expression used to describe a chicken below 28 days old and weighing under 750g. Available these days in several supermarkets, it's not as costly as you think, and the flavor delivered in this recipe is well worth the work. Nevertheless, you can always use a small chicken instead if you feel more comfortable. In order to cook it on a bbq, the backbone needs to be removed and also the chicken squashed - a procedure referred to as spatchcock. Get a butcher to do it if you're able to but otherwise follow the quick tips under and you will be on your way.

1) Spatchcock:

Put the bird breast down. Using a pair of strong scissors, cut along one side of the backbone completely from the neck to the bottom, cutting through the ribs while you proceed. Repeat with the other side of the backbone.

Take away the backbone and flip the bird over. Press firmly with the heel of your hand to crack the ribs and flatten the chicken out evenly.

To prevent the meat contracting during cooking, use 2 kebab sticks in order to skewer through each breast on one side into the thigh on the other side in a criss-cross diagonal style

2) Marinade:

Whisk the marinade elements together in a big bowl and add the spatchcocked poussin. Cover with clingfilm and marinade in the refrigerator for 4 hours or ideally overnight. An hour or so prior to cooking, remove the poussins and any remaining marinade into a skillet and bring to the boil. Stir in the ketchup, sugar and cornflour and reduce the liquid to thicken it to sauce consistency.

3) Cook:

When the barbecue is actually hot, place the poussins on the grill and cook for about 20 minutes depending on size, turning and basting with the sauce each and every 3-4 minutes. The chicken is ready when the juices run clear after pricking with a chef's knife.

Monkfish, Rosemary and Cherry Tomato Skewers

Ingredients (for eight skewers)

250g Monkfish cut into 16 cubes

Few slices of Parma ham shred into pieces

Five tbsp olive oil

3 cloves of garlic, peeled and sliced

Nine rosemary sprigs

200g cherry tomatoes

1) Gently heat the oil, garlic and one rosemary sprig in a pan until bubbling. Remove the rosemary and blitz the garlic oil with a hand blender.

2) Using the remaining rosemary sprigs as skewers, thread 2 monkfish cubes, parma ham pieces and cherry tomatoes per sprig, alternating as you go. Lay them in a bowl and cover using the garlic oil for half an hour.

3) To barbecue, get rid of any excess oil and cook for about one minute on each side, until cooked through.

Spiced Barbecue Mushroom Burgers (Veggie)

Ingredients (for 8 burgers)

8 big field mushrooms

Olive oil

2 little red onions, finely cut

Two large garlic cloves, crushed

One teaspoon ground cumin

Good pinch ground coriander

180g baby spinach

Two red chillies, deseeded as well as finely chopped

Grated zest of just one lemon

120g feta, crumbled

8 flatbreads and Greek yogurt, in order to serve

1) Heat a tbs of oil inside a frying skillet and lightly fry the onions and garlic for five minutes till soft. Throw in the

spices and cook for a further two minutes more, then transfer to a dish.

2) Place the spinach inside a colander and pour over boiling water from the kettle to wilt it. Refresh under cold water, squeeze dry, then roughly chop.

3) Mix the spinach, chillies, lemon zest and feta into the onion mixture and season to taste.

4) Clean the mushrooms generously with oil and season with salt and pepper. Bbq them for five mins with the stalk facing down.

Remove from grill and place stalk side up, and divide the filling up between them. Place back stalk-up on a medium-hot part of the barbecue for a additional 10 minutes until cooked through. The filling ought to be warm.

5) Toast the flatbreads on the barbecue for a minute, remove, and put a mushroom inside. Spoon on the dollop of yoghurt and serve.

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Why a Homemade Barbecue Sauce Recipe is an American Favorite

Barbeque Sauce Recipe: All Time American-Style Favorites

If there's one thing that could describe the way Americans love their dishes, it's the way they take their barbeque sauce very seriously. There are a variety of ways barbeque sauces are prepared and it all depends on what part of the country you belong to. Some would be quite satisfied with the myriad bottled varieties available in groceries or specialty shops while others insist on only good old home style barbeque sauce recipes.

While most Americans prefer a barbeque sauce recipe that is red and sweet, a variety of sauces do come in several flavors, styles of preparation, base ingredients, and consistencies, and it all depends on where the sauce originated. Some would like their sauce thick and sweet derived from tomatoes or mustard while others have a preference for a much thinner, vinegar based sauce.

All Time American-Style Barbeque Sauce Favorites

Whatever preference they may have, Americans love their barbeque sauce and the following describes some of the most favorite all-time American-style barbeque sauce recipes that open a whole new world of exotic flavors and only goes to show that the barbeque is truly an American cultural phenomenon.

* Tennessee Whiskey Sauce

The state of Tennessee is not only world renowned for its whiskey but also for its homemade BBQ sauce recipe blended with their world famous Tennessee whiskeys. The thick, rich whiskey-laced sauces developed from this blend have spread across the nation, bringing with them a different type or rich flavor.

* Louisiana Hot Sauce

Whatever's on the grill in Louisiana is called a barbeque, and if you're in Louisiana then your sauce recipe should be hot. There are a variety of blends ranging from a rich mixture of chili peppers to sweeter blends mellowed down with tomato sauce. People from all parts of the country would surely love these blends - even if they really do not want such hot stuff.

* Kansas City Rib Sauce

There's nothing like the thick, rich, sweet and tangy tomato-based BBQ sauce recipe from Kansas City that is considered as America's most popular. These sauces are great with beef or pork, giving the meat a beautiful caramelized coat.

* St. Louis Sauce

While some prefer the thick sauce like the ones they have in Kansas City, some would prefer the thinner, less sweet but a tangier flavor that characterize the St. Louis sauce. This delicious recipe is great with ribs but would taste as great with chicken.

* South Carolina Mustard Sauce

If tomato-based sauces are what you have had all your life, then you're missing out a great deal if you haven't tried the South Carolina mustard barbeque sauce recipe sans the ketchup and served only with pork, which is synonymous to barbeque in the Carolinas and nothing else.

* Western Carolina Piedmont Sauce

Also called the Lexington dip, the sauce was developed in the hilly areas in Lexington and Piedmont in Western Carolina and is basically based in vinegar and pepper laced with tomato or ketchup. This creates a subtle balance of sweetness from the tomato sauce and the acidic fierceness of the vinegar.

* Texas Barbeque Sauce Recipe

While in the Carolinas pork is the only meat considered as authentic barbeque, in Texas they could barbeque almost anything - pork, beef, chicken, mutton, goat and sausage. Texans have developed a recipe that can be used both as a mop sauce and a serving sauce, and was based on several culinary influences that made Texas what it is today.

* Kentucky Bourbon Sauce

Kentucky is famous for its bourbon so it's just natural that locals develop a bourbon-based sauce that is great for any type of meat on the grill.

Michael Dugan is a a homemade barbeque sauce fanatic. For a great barbeque sauce recipe, ideas, and general BBQ tips, visit http://www.barbequesaucerecipesite.net/

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Test Your Mettle in BBQ Competitions

BBQ recipes competitions and cookoffs are about as American as apple pie. These events are so big in some local communities that the population can grow by 10 times over a single weekend. Even cities compete with each other for the stature of being known as the best BBQ city in the nation. As it stands now Kansas City and St. Louis both claim the title. The matter is hotly disputed among dozens of other cities and towns from Georgia to California.

The Kansas City Barbecue Society is the daddy of BBQ associations. On the first summer weekend in June alone the Kansas City Barbecue Society is sponsoring no less than 16 BBQ competitions in California, Oklahoma, Kansas, South Dakota, North Carolina, Illinois, Missouri, Wisconsin, Tennessee, Maryland, Colorado, Minnesota, and even staid old Massachusetts.

Barbecue is a distinctly American taste. Nobody is really sure of the origins but there are writings about barbecue going back to pre-revolutionary days. It has become so popular that even hoity-toity gourmet magazines can no longer ignore it. I got a big kick seeing an article about pulled pork in the lede of one such gourmet magazine, right above the article about which fancy French wine is best served with Chateaubriand.

In a way barbecue is a little like golf. Millions and millions of people go out and play it but only a very few are real experts at execution. Barbecue competitions are the same way. They do not look so difficult on the food network so lots of people think that if they can just make or buy the right barbecue sauce that they could compete at that level too. Maybe it is even the same people who think that if they used Phil Mickelson's driver that they could hit the ball 300 yd. down the center of the fairway every time.

The folks who win barbecue competitions know that the barbecue sauce doesn't mean a darn thing if the ribs, chicken, pork or brisket is not slow smoked with the right hardwood wood chips, at exactly the right temperature, for exactly the right amount of time. You do not need an expensive smoker to make competition quality barbecue. You can use your gas grill or your charcoal grill. What separates the champions from the chumps in this game is knowledge gained through trial and error, and experience. Lots of experience.

Learn how to be a barbecue legend, or maybe even win a BBQ competition like Lenard did, with the never before disclosed inside secrets of BBQ Recipes given out by a BBQ team with many Grand Champion awards.

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Barbecue Sauce-Store Bought or Home Made

Many people ask the question "Which is better. Store bought or home made barbeque sauce?" It really comes down to what your personal preference is but if the run of the mill taste of the bbq sauce found on grocery store shelves just doesn't cut it then creating your own secret sauce can be part of the grilling fun.

Let's face it, using the right or wrong kind of barbecue sauce can make or break your barbecue. The flavor of your meat, poultry or pork will live or die by the sauce that you choose. Barbecue sauce provides that extra kick that barbecue is known for and with the right kind of sauce any dish you prepare will taste that much better.

Let's look at store bought barbecue sauce for a moment. We've all seen the bottles lining the shelves. They come in different flavors and colors, in small bottles and large bottles, but are they really the best choice for the ultimate in barbecue tastiness? It seems that most people are satisfied by what they offer, otherwise they wouldn't buy them. But for most people it's probably just a matter of convenience. What most consumers don't realize is that barbecue sauce bought at the local grocery store is nothing more then a watered down version of the homemade sauces that make barbecue so popular in the first place.

Foods that sit on grocery store shelves have been manufactured with a long shelf life in mind. The ingredients used are chosen because they will not go bad quickly and in many cases are less then healthy. The barbecue sauce found on store shelves uses high fructose corn syrup as a sugar substitute because it is a whole lot cheaper to use than natural sugar.

While sugar is not necessarily healthy high fructose corn syrup is even less so. It is a sugar substitute that is a low grade quality food. The human body is actually unable to metabolize and break it down so when it gets to your liver it is almost always instantly turned into fat.

There is an easy way around this problem, make your own barbecue sauce. Nobody is saying that barbecue sauce is the healthiest of food products, but by making your own recipes you can cut out some of the processed foods such as high fructose corn syrup. The way real barbecue sauce is made is with natural cane sugar or brown sugar. There are also hundreds of spices and herbs readily available as well as other ingredients that if combined right can make a tasty sauce that will have friends and family asking you for your secret recipe.

You start with a basic sauce and add to it from there. A base sauce consists of melted butter, sugar and small portions of chili powder, salt, and black pepper. Once you have a basic foundation sauce made you can add some tomato paste, Worcestershire sauce, maybe some onion powder. Mixing these basic ingredients in different amounts and combinations will give you a multitude of flavors to start with. After that you can start adding any number of other spices, herbs or flavorings such as lemon juice, hickory or mesquite flavoring to make a truly personalized barbecue sauce. With a little patience you can create a sauce that can compete with the best of them.

Store bought barbecue sauce will work in a pinch but for truly remarkable barbecue taste creating your own home made barbecue sauce is the best way to go.

Andrew Bicknell is a barbeque aficionado with a website about barbequing. For more tips for a successful barbeque visit his web site Backyard Barbeque.

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5 Fantastic Ways To Create An Exciting Family BBQ Party

As summertime approaches, families don't want to miss the great things in life. One of it is passing the hot summer nights with an enjoyable BBQ party!

Actually, it is quite an exciting event. It also serves as a great bonding time for the entire family members as well as close relatives. Here's how you can create an exciting barbeque party for your family.

Keep in mind about these 5 ways in creating an exciting BBQ party.

1. Skip the meat domination idea, go for more food varieties

Don't limit yourself with just preparing meat for the BBQ party. To let it be more festive and health-friendly, perhaps you can add some fruits and bread over an open fire. Surprise your children by making different bread shapes out of a cookie cutter like animals, letters and other things that they are delighted with. Provide various toppings for the family to enjoy such as onion and cheese to bread and honey or cinnamon to fruit.

2. Store the foods into foil paper wraps

Meals of different combinations wrapped in foil paper can be a suitable surprise for kids. You can wrap a mix of fish, vegetables and chicken filled with spices and sauces. Before 20 minutes, the family can enjoy these mouth-watering BBQ meals.

3. Try grilled salmon or even pizza

Are you tired of plain pork and beef burgers? If you want something new, consider grilled salmon steaks or pizza. If using ketchup makes you sick, you better go with salsa instead. You can do some research online to check on new seasonings and sauces to put on a new exciting tastes to your BBQ meals.

4. How to cook your barbeque properly

For barbecues to be tender and tasty, you need to cook it in a gradual process. Try to look for some recipes that need slow cooking online, and you can definitely find something that will make your mouth water. This is a great moment for you to spend quality time with friends and family.

5. Let's play barbeque games!

Creating BBQ games can make your BBQ party more thrilling! Plan out a game called Glutton in which the side dishes like macaroni, mashed potato, cheese and other tasty items are placed as blind items inside a box. Every player needs to pick one and get to eat it together with their BBQ meal. The first to consume the food will be the winner.

Find out why a butcher block dining table is better than other types of dining table for your family BBQ party.

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Mouth Watering Memphis Style Pork Ribs

The Memphis Style pork rib is one of the most popular and mouth watering styles of rib preparation. One of the reasons for the popularity with the Memphis Style rib is its unique blend of barbeque tradition and flavorful seasonings.

The only sauce applied to Memphis Style ribs is mop sauce used for basting during the cooking process. Barbeque sauce is never used during the cooking process but rather served on the side with the ribs at the table. Because a barbeque sauce is not used, the mop sauce is an important component in keeping the meat moist. A Memphis Style barbeque sauce will be a tomato and vinegar based sauce that may also contain mustard. With this style, the quality of the meat is much more important then any sauce. The idea is to feature the meat rather then covering it up with a sauce. While some people can't wait to dip the ribs in their favorite barbeque sauce, others enjoy the pure flavor of just the meat and rub seasoning.

Memphis style ribs are traditionally smoked and not grilled, baked or broiled. White oak and hickory are the traditional woods used however many other woods are now used. Other woods used include apple and cherry.

While the quality of the meat is extra important the Memphis Style, choosing which cut is up to the individual and the occasion. The most popular pork rib is the St. Louis Style Rib which comes from the pig's rib section. The back rib, also known as the Baby Back Rib comes from the loin portion or back and is also quite popular. The St. Louis Style Rib is typically easier to work with and has more meat making it a favorite for the hardy eater.

However you decide to cook them, low heat and slow cooking will give you the best rib.

For the mop sauce

·1 1/2 cups cider vinegar

·2 cups apple cider

·2 bay leaves

·4 cloves garlic, finely minced

·3 tablespoons hot sauce

·1 tablespoon salt

·3/4 cup BBQ Rub, recipe follows

For the rub

·1/4 cup paprika

·1/4 cup dark brown sugar

·2 tablespoons black pepper

·1 tablespoon salt

·1 tablespoon celery salt

·2 teaspoons garlic powder

·2 teaspoons dry mustard

·2 teaspoons cumin

·1 teaspoon cayenne pepper

Preparing the ribs - Wash the ribs and blot dry with paper towel. Place the ribs meat-side up. Cut the line of fat on the base of the ribs to remove the cartilaginous rib tips. Flip the meat over and cut off the flap of meat on the inside of the ribs. This is not essentially but will help prevent them from burning. Remove the membrane on the back of each rack of ribs. You can use your fingers to pull it off but sometimes it's easier to use a paper towel or a dishtowel to get a secure grip.

Combine the ingredients for the rub and mix well. Liberally rub the ribs on both sides with the mixture. Wrap each rib in plastic wrap then aluminum foil and let marinate for at least 4 hours, but over night is best.

Preparing the smoker - Presoak your wood chips in water for roughly an hour. Place a drip pan in the center of your smoker with plenty of water. A charcoal chimney is best to get your coals started. Once you have hot coals spread them out and put a health amount of your chips down.

Smoking the ribs - Place aluminum foil on the rack before placing the ribs down and another loose piece on top of the ribs. Place the ribs on the smoker over the drip pan and cover the smoker. Start basting with the mop sauce after 30 minutes, basting every 20-30 minutes. You will need to replenish the coals and wood chips form time to time as needed. The ribs are done when the meat is very tender and it has shrunk back from the ends of the bones. At temperatures ranging from 200-250 your ribs should take roughly 4-5 hours however every smoker is different.

Cut each slab between the rib bones and serve with your favorite barbecue sauce on the side.

Scott Schirkofsky is the chef and owner of At Home Gourmet. You can find more recipes, cooking tips, food and beverage articles on his highly recommended website: http://www.athomegourmet.com Scott is also the owner of Scott is also the owner of http://grilledtoperfection.com

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White Barbecue Sauce - Gourmet BBQ Sauce at Its Best

Barbecuing is not what it used to be. When growing up the only time that my family would start up the grill or smoker was in the summer and on the weekends. Today, people barbecue every night and all year round. Barbecue sauces have come along way since then as well. There used to be only a couple of choices at your local market. But now with the invention of "super" markets the amount barbecue sauces you can buy locally has grown significantly. For those gourmet barbecue sauces the web is probably the only place you will find these unique sauces. If you don't live in the Alabama area the only place you will find traditional White BBQ Sauce like Big Bob Gibson's is on the web or of course you can try to make it yourself.

In Alabama Barbecue traditional Sauce uses Mayonnaise as its base rather than tomato sauce, vinegar, or any of the other more typical barbecue sauce bases. It is clearly a region favorite. Bob Gibson of Decatur, Alabama is credited with the invention the white sauce back in 1925. Friends and family were first treated to this secret-recipe sauce on chicken and pork at weekend barbecues where boards were nailed to trees for tables. Today, this famous mayonnaise-based condiment is traditionally employed to baste chicken, seafood and pork.

White BBQ Sauce is as synonymous with the state with Alabama as the legendary "BAMA" football program. White BBQ Sauce's intriguing flavor complements salads and is a superb baste for chicken, pork and turkey. You can also use White Sauce as an ingredient to add an extra kick to your favorite slaw or potato salad. However, because the racks of your local grocer are dominated by many incarnations of tomato-based sauces and white bbq sauce is such a regional anomaly, most people outside Alabama have not tested this concoction of flavor.

Like many barbecue sauces you want to apply this only at the very end of your grilling or smoking. It will breakdown and separate if it is heated too long. Use this sauce on chicken and turkey. It is also good on pork. Alabama White Barbecue Sauce has a tangy flavor that is a great addition to grilled foods.

White BBQ Sauce makes a unique experience. Use this recipe when grilling chicken; brush lightly over the chicken during the last few minutes of grilling. This sauce is also great for dipping; keep some sauce aside for passing at the table.

White BBQ Sauce Recipe

Ingredients:

1 quart mayonnaise

3/4 quart apple cider vinegar

1/2 cup corn syrup

1/4 tablespoon cayenne pepper

Prepared horseradish

Lemon juice

Salt and freshly ground black pepper

Directions:

Place all ingredients in a very large blender or food processor. Blend for 1 minute, or until thoroughly mixed and sauce is smooth. Pour sauce into a large container or bowl.

Chris McCarthy is the owner of InsaneChicken's BBQ Sauce Catalog. InsaneChicken is proud to sell Big Bob Gibson White BBQ Sauce and a BBQ Sauce of the month club [http://www.insanechicken.com/bbq_sauce_of_the_month_club.html]

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The Great Grill Debate - Gas Versus Charcoal

The great American barbecue is a traditional way to bring family and friends together on a pleasant sunny afternoon but the sun isn't the only thing heating up these days! Over the years, there have been many heated debates about which types of grill cook meats better; natural gas or charcoal grills.

Die-hard grilling aficionados affirm that the flavor and process of cooking with charcoal grills can't be matched but with the majority of new grill purchases being gas models, there are obviously fans in that camp as well.

Tom Maley, Owner of Jack's BBQ on North Market, uses a gas based grill for his barbecue offerings. Jack's has been a Shreveport staple for more than thirty years. "When this restaurant first opened, we used to use a wood smoker. Over time, I found that we get a better result with a gas grill. In fact, charcoal can be drying to meat if left on the grill too long." Although reluctant to share any secret recipes or proprietary tips, he offers one word for keeping meat flavorful with a grass grill: marinade.

The case for gas or charcoal seems to be divided along three main points: convenience, cost and taste. Charcoal grills require quite a bit of afterwards clean up while gas grills require you to heat the grates and scrape with a wire brush. The ash residue left by the charcoal will have to be cleaned out and thrown away.

Sue Cobb with Cobb's BBQ made some transitions with their barbecue preparation as the demand required. "When we changed from a small rotisserie to a commercial sized pit, we went from charcoal to hickory wood. Hickory wood provides us with great flavor and burning capability." Cobb also advised that "you just don't want to cook over gas with no flavor" and offers the following tip: place wet hickory chips on the grill for added flavor.

Gas grills have push button starters for an instant fire; although you still have to heat it up. It will take at least 30 minutes to heat the charcoal to the required temperature. In addition, with a gas grill you can grill for longer periods of times without having to replenish the fuel. One disadvantage is if you run out of gas and don't have an extra tank, your grill cools quickly and you could sabotage your barbecue efforts.

The ability to raise and lower the heat with a gas grill gives you the option of controlling the temperature of the foods being grilled. You will never have to worry about the wind since the heating comes from below and they heat more evenly over the surface grates. With a charcoal grill, you do not have the ability to regulate the temperature and will have to rotate the food to find hot spots and then to cold spots for proper and thorough cooking.

For some, this little bit of extra work is acceptable in order to get that genuine barbecue flavor for their steaks on a grill, burgers or ribs that they swear natural gas grills just don't provide.

Shreveport resident Ronald Monsour prefers a gas charbroiler for his home cooking use. He does admit that a wood grill is best for long cooked meats such as brisket but if it's a steak or small meal, gas is his grill of choice. "We make an all purpose seasoning and homemade sauce that gives the meat distinct flavor. If you really want a good taste, marinade your meat overnight and throw the meat on an extremely hot grill. It seals in the flavor." Monsour also adds that tongs and spatulas are a better way to flip your meat to avoid penetrating the meat and losing the juices. "Be sure to let your meat sit 4-5 minutes after you take it off the grill so the juices can be reabsorbed," he adds.

When it comes to cost, the charcoal grill is much more inexpensive than a gas grill. The smaller models are great for someone with no backyard or limited grilling space.

Charcoal grills may not have the ease of natural gas grills when cooking a barbecue, but for serious barbecue connoisseurs, it's the ritual that counts. The primitive thrill of cooking outdoors will keep this debate heating up for years to come.

Mrs. Crystal Brown-Tatum is the CEO and President of Crystal Clear Communications- a Houston based advertising agency and public relations firm. She is a freelance writer for several publications in Texas and Louisiana.

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BBQ Sauce - What Style Do You Prefer?

BBQ sauces have regional characteristics. Kansas City-style sauce is the most common in the US. is generally a basic mixture of tomatoes, sugar and vinegar. North Carolina's barbecue sauce, traditionally is vinegar-based clear in Eastern North Carolina and red in the West. White barbecue sauce is made with mayonnaise, cider vinegar and black pepper is big in Alabama, where folks mostly have it with chicken. In Texas, beer and chilies are key ingredients. In Tennessee they enjoy a little hot pepper sauce in their sauce and in New Mexico they sometimes may have coffee as an ingredient. Mustard is the key ingredient in the sauces of South Carolina, Georgia, and Mississippi. You can purchase many of these different sauces at http://www.InsaneChicken.com or you could try making them yourself with the following recipes.

Regional BBQ Sauce Recipes

Tennesee BBQ Sauce

Ingredients

1 cup brown sugar, packed

1 1/2 teaspoon onion salt

1/2 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon pepper

Dash of garlic

2 cup vinegar

1 cup bottled barbecue sauce

1/2 cup catsup

2 tablespoon. Worcestershire sauce

1 tablespoon Busha Browne Hot Pepper Sauce

Directions

In saucepan, stir together brown sugar, onion, salt, paprika, salt, pepper, and garlic salt. Combine vinegar, barbecue sauce, catsup, Worcestershire sauce, and bottled hot pepper sauce. Stir vinegar mixture into dry ingredients. Cook and stir over low heat until sugar dissolves. Remove from heat; cool. Store covered in refrigerator.

Texas BBQ Sauce

Ingredients

1 cup tomato ketchup

1/2 cup cider vinegar

1 teaspoon sugar

1 teaspoon chili powder

1/8 teaspoon salt

1 1/2 cups water

3 stalks celery, chopped

3 bay leaves

1 clove garlic

2 tablespoon onion, chopped

4 tablespoons butter

4 tablespoons Worcestershire sauce

1 teaspoon paprika

dash black pepper

Directions

Combine all the ingredients and bring to a boil. Simmer about 15 minutes. Remove from heat and strain.

Alabama White BBQ Sauce Recipe

Ingredients

1 quart mayonnaise

3/4 quart apple cider vinegar

1/2 cup corn syrup

1/4 tablespoon cayenne pepper

Prepared horseradish

Lemon juice

Salt and freshly ground black pepper

Directions

Place all ingredients in a very large blender or food processor. (It may be necessary to do this in 2 batches; just add 1/2 of each ingredient and then repeat.) Blend for 1 minute, or until thoroughly combined and mixture is smooth. Pour sauce into a large bowl. Use when grilling chicken; brush lightly over the chicken during the last few minutes of grilling. This sauce is also great for dipping; set some sauce aside for passing at the table.

New Mexico's BBQ Sauce

Ingredients

1/3 cup Dark Karo Syrup

1/3 cup Strong coffee

1/4 cup Ketchup

1/4 cup Cider vinegar

1/4 cup Worchestershire sauce

1 tablespoon Corn Oil

6 teaspoons Chili powder

2 teaspoons Dry Mustard

1/2 teaspoon Salt

1/2 teaspoon Scorned Woman Hot Sauce

Directions

Mix well and allow flavors to blend for one hour or more

These are just a small selection of gourmet bbq sauces that are enjoyed around the country. So what BBQ Sauce style do you prefer?

Chris McCarthy is the owner of InsaneChicken's Hot Sauce and BBQ Sauce Catalog and a hot sauce enthusiast. InsaneChicken is proude to sell Blair's Hot Sauce. and some of the Worlds hottest hot sauces

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Rib Rub Recipe: Delectable Barbecue Ribs With the Rub

Gradually smoked barbecue ribs are a form of art, and smoked ribs have plenty of various schools in this old custom. The most obvious difference between these presentations is the rub that is used - they can be range from hot, spicy, sweet, and of course, excellently fitted to your tastes. Looking for the rub that is right for you can seem like a tedious task, but it is well worth it.

Kansas City ribs are covered in a sweet, thick rub that normally contains brown sugar. Memphis Style ribs have spicier rub, but has little to no sugar in it. These are presentations of the preferences and styles for bbq ribs that have advanced in these areas. Memphis bbq ribs are served dry, while Kansas City ribs are served with a sweet, thick bbq sauce.

Searching for the perfect barbeque rub for you is not all that difficult. Start with something plain, and non-complicated. If you want savory, spicy, or sweet, then look for different rub recipes for something uncomplicated. The best ones start with a few ingredients, and go up from there. Once you have everything figured out, you can try out on several different rub recipes until you finally have the bbq rub that is suited to your preference.

There are, however, a few things you need to know before you begin searching the perfect barbecue rib rub. Firstly, some folks will inform you that salt in rib rubs can cause the meat to dry out and prevent browning. Strangely enough, most spice mixtures and rubs bought in the store have salt.

The point is, you can dry meat by allowing it to sit in a huge pile of salt for several days. A moderate sprinkling of salt on the meat's surface attracts the rub's flavor into it more effectively than the salt gives out moisture. You can choose to apply salt on the meat, allowing it sink in for 24 hours before cooking.

When it comes to sugar, there are a few basic rules you need to remember. One, sugar does it job similarly to salt and moisture is required to absorb and break down. The meat's moisture will be used to form a syrup-like covering over the meat. This helps retain herbs and spices in the rub you are using.

The next rule is major one. It is fact that sugar burns when it reaches 265 degrees Fahrenheit. If you heat your ribs with evenly-coated sugar to this temperature for a lengthy period, the heat will cause sugar to burn, thus giving the meat an unpleasant burnt appearance.

You can adjust heat temperature by increasing it, but not for long time though. This will permit you to cook your barbeque ribs slowly on the smoker or on the grill, then adjust the temperature up for the sugar to melt as caramel at the end of the cooking process to form a delectable crust on the meat's surface.

I hope you enjoyed this article - To experience some the best BBQ Ribs Visit ansleyribs.com

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Beef Brisket- One Tough Customer

Texas ranchers thought it would be funny (and profitable) to send the toughest cuts of meat East at prime rates while they kept the more tender steaks and roasts for themselves.

They pictured their brothers in the East gnawing away on shoe leather while they enjoyed tender and juicy steaks. Boy, were they mistaken!

Since the price of the brisket was SO outrageous, people started talking about this wonderful Texas import and then they began visiting Texas looking to try some authentic beef brisket for themselves.

With that, the Texas ranchers sure had their work cut out for them. They had to figure out how to make shoe leather taste great or risk losing all their credibility with their buyers back East.

Using their natural barbecue instincts, the Texans cooked up the brisket the only way they knew how, low and slow, adding rubs and sauces along the way, and when they were done, they made a magnificent discovery - the beef brisket was even better than their roasts and steaks!

The relationship with their fellow Americans was saved, a second Civil War was averted, and they all lived to barbecue another day!

Just goes to show that those Eastern boys sure know their meats and those Texas boys can barbecue just about anything, even the soles of their shoes!

So if ever you're up to trying your own hand at smoking up some great brisket, here's the recipe for Texas Style Beef Brisket from the book, "Barbecue Secrets Revealed!," available at ...

http://www.Barbecue-Secrets.com

Texas Style Beef Brisket

12 -15 pound Brisket

Cajun seasoning or dry rub

Your favorite BBQ sauce

Salt and pepper

Begin by mixing together the Cajun seasoning, salt and pepper and rub into the brisket.

Get the charcoal going in the smoker and add a large chunk of hickory wood, which has soaked in water over night.

Put the meat on and keep the temperature between 150 and 250 degrees during the entire smoking cycle.

Put a water pan under the meat and add quartered potatoes, celery, onion and carrots to the water.

Cook the meat for about 3 1/2 hours in the middle of the smoker and then turn the meat so the other side is towards the firebox. Continue cooking for another 3 1/2 hours.

After seven hours of total cooking has elapsed, baste both sides with barbecue sauce and wrap the brisket in aluminum foil. Continue cooking the meat another

4 hours.

Do not let the smoker get too hot! A long cooking time at low temperatures (150-250 degrees) is what will turn that tough piece of meat tender and juicy.

After cooking for a total 10-12 hours, remove the meat and let stand for 10-15 minutes. Carve or gently pull the tender meat and it's ready to impress your guests!

In case you're in need of a favorite Cajun rub and BBQ sauce, here are two of my favorites from the book:

Cajun "Take No Prisoners" Spice Rub

1 cup Sweet paprika

1 tsp Paprika

1 tbsp Black pepper

1 tbsp White pepper

3 tbsp Cayenne

1 tbsp Garlic powder

1 tbsp Onion powder

1 tbsp Salt

1 tbsp Rosemary

Blend spices together and rub into meat.

Amazing All Purpose Barbecue Sauce

1 cup Catsup

1 tbsp Worcestershire sauce

2 dashes Bottled hot pepper sauce

1 cup Water

1/4 cup Vinegar

1 tbsp Brown sugar

1 tsp Salt

1 tsp Celery seed

1 tbsp Minced onions

Combine ingredients in slow-cooking pot.

Cover and cook on low 2 to 3 hours.

Makes 2 to 2 1/4 cups sauce.

And that ought to do it!

Happy smokin'!

Dusty

Dusty Patterson learned so much from Randy Pryor's book "Barbecue Secrets Revealed"! How to Barbecue Like A Barbarian And Grill Like a Grand Chef!" that he convinced Randy to let him spread the word! For killer BBQ recipes, tips and tricks, sign up for their free newsletter at [http://www.Barbecue-Secrets.com]

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Barbecue Chicken Recipe

Commonly associated with close family ties and warmth and not to mention, taste, a Barbecue Chicken Recipe is slowly emerging as a global food trend. You would see people cooking barbecue just about anywhere, inviting people to come over and have a taste to his recipe - recipes that are handed down generations to generations and made people happy through decades.

This common conception then conditioned the minds of certain individuals that barbecue cooking are for expert ones and those who has old family recipes. Well, this is not true. Partly, it may be true, depending on the recipe. But even you could try one as well!

For this particular recipe, you would be using chicken. Yes, chicken is not the primary focus ingredient in Barbecue cooking, However, chicken could also achieve that distinctive taste pork Barbecue can give, even better if the cook knows what he is doing.

First, prepare yourself. Condition yourself to fulfil that delicate and "serious" balance in your grill. Use charcoal and not a gas grill. The reason behind this is the possible flavour that the cooking process may put in your chicken. If you use gas, it would not give a distinct taste to your barbeque.

Instead, it may even make your chicken BARBECUE taste like gas if your grill is not a high quality one. However, if you use charcoal, it could give your chicken Barbecue that "grilled" taste. There is various type of charcoal you could use, each having a distinct taste for your Barbecue Chicken Recipe.

Now, with the sauce of your Barbecue chicken, the primary consideration for such is to make sure that the spiciness goes well with the sweetness and vice versa.

To fulfil this taste, you could use a natural honey or even teriyaki for that matter, in the main sauce mix. For the spice, make sure it will have at least a great kick to it. You may add various pepper of your liking. Just make sure that the pepper has a great taste complementary to your mix like cayenne.

For your main Barbecue mix, combine oil, red or white onion, sherry, soy sauce, lemon, Worcestershire sauce, balsamic vinegar, oregano, garlic, thyme, rosemary, and pepper in a large mixing bowl. Mix the ingredients well. After mixing, marinate your chicken in the mix for at least overnight to get those juices flowing.

After marinating, grill the chicken in slow fire, about 350 degrees, in your grill. Periodically turn them for about twenty minutes. When it is near done, top it with vegetables for that extra taste.

For the dipping sauce, mustard or ranch dressings would be perfect. Serve your chicken Barbecue with corn, garlic bread, or even pasta.

Your new Barbecue Chicken Recipe would surely fade in no time! However, should there be leftovers when you cooked a little extra, just mix the left over with mayonnaise and make a sandwich spread out of it.

Now, you should know how to make that perfect, competition quality Barbecue that would make your family, friends, and relatives enjoy. Happy chicken Barbecue cooking!

I am Gaylene Slater, the author of Living The Good Life in Love, Life and Family. I have written a few articles on how to really cook on the bar-b-que, either as a family gathering or for guests at your accommodation complex. I have a few here so take a look around and you will find lots of variations to consider. My husband certainly enjoyed trying them out!

Hope you enjoy.

[http://bbqbook.net]

Lots of love

Gaylene Slater

http://redgumvillage.com.au

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Using Your Oven to Make Great BBQ

No need to fire up your propane or charcoal grill. Your oven can be used to make delicious BBQ! You can achieve a smoked charred flavor without having to use a smoker or by having to char. You will also be able to attain tenderness and juiciness using your oven. Using your oven in this way is especially advantageous when it is not practical to use your outdoor grill.

One of the most important aspects of cooking oven barbecue is temperature. An oven temp of 325° is perfect. To make sure your internal oven temperature is truly 325° do not rely on your built in oven temp meter rather use an oven thermometer that either sets on or hangs from one of the oven racks. These types of thermometers can be purchased at most department stores and even some supermarkets and are usually inexpensive.

You will not be smoking or charring as when using a smoker or an outdoor grill so you will need another way to get that good smoked/charred flavor. The way to do this is by using liquid smoke. Liquid smoke is concentrated smoke flavoring that can be purchased at your local grocery store. There are a couple of different brands out there so be sure to read the label to make sure you are buying "real" liquid smoke and not an imitation. The ingredients should be water and smoke concentrate and nothing else. There are also a couple of different smoke flavors my favorites being "Hickory" and "Mesquite". Liquid is used sparingly and is usually diluted with some other liquid when using it for cooking. You can make up your own liquid concoction or find a recipe for one or you can just use water along with the liquid smoke. A teaspoon to a tablespoon or so of liquid smoke should be plenty.

Achieving juiciness and tenderness is easily done in the oven. You can use either of two methods, braising or steaming. Braising usually consists of browning in oil or animal fat and then slow cooking in a small amount of liquid. Using the oven barbecue method you will skip the browning stage and go straight to slow cooking in a small amount of liquid. Steaming is cooking a food item with steam created by hot liquid in an enclosed in vessel. You do this by placing a steaming device inside of a pot or other vessel to hold the food item above liquid and placing a lid or other device on top to trap steam. When the liquid gets to a simmer enough steam is created to cook the food. Which ever method you decide to use you will need baking dish big enough to accommodate the item/s you are braising without stacking. Fill the dish with your cooking liquid to about a ¼ inch up the side of the dish. Steam or braise it's up to you however you will gain a fuller smoke flavor by braising. You can place a roasting rack inside the baking dish if steaming to use as your steaming device. Cover the dish tightly with foil and cook for approximately 2 hours. Remove pan from the oven, pour off liquid, sauce and return to the oven for approximately 25 minutes, just to heat the sauce through.

Oven barbecuing is great during the winter when it is not practical to BBQ outside on your outdoor grill, or anytime. Oven barbecuing will allow you to always achieve tenderness and juiciness and that rich smoky flavor BBQ lovers crave. You will find that oven BBQ is easy, convenient, and down right tasty!

You can find some of Uncle John's Oven BBQ recipe blogs @ http://unclejohnsbbqchicken.blogspot.com/ and @ http://unclejohnsbabybackribs.blogspot.com/ Hope this article was helpful and that you enjoy the recipes.

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BBQ Chicken - Southern Food and an Awesome Taste

BBQ chicken is one of the favorite foods that you'll find on the Southern menu - but its popularity is certainly not limited to the South. BBQ chicken is beloved by folks from coast to coast and around the globe - and whether you prepare it at home or if you choose to eat it at your favorite restaurant, it's an American classic.

BBQ chicken does not refer so much to the cooking method but to the flavor. It is doused in BBQ sauce and baked or cooked on the grill. It can be tangy or sweet this is entirely dependent on the type of BBQ sauce that is used to cook the chicken in. Barbecue is an American favorite and each region has particular favorite sauce and the resulting chicken that is cooked in it. This food, found in the southeast US is most likely to have a tang to it thanks to the vinegar based sauce that is favored in that region. There are tomato based sauces to which honey is added resulting in a sweet flavor.

Clearly the best way to cook BBQ chicken is on a grill. An open barbecue grill may not be practical so the next best thing is in the oven cooking. Baking chicken will also require a few minutes under the broiler to get the skin of the chicken a little charbroiled. Baking chicken in the oven will work out fine as long as the chicken is turned throughout the cooking period and there is sufficient sauce. The very first step in preparing any chicken recipe is to wash thoroughly and dry it. Marinating in the sauce, the bird can be marinated for up to twenty four hours before cooking. The oven should be preheated before putting the food in the oven. The best temperature to cook at is three hundred and fifty degrees. BBQ chicken cooked in the oven will still be close to the outdoor version. You can also use a rotisserie for cooking.

There are many restaurants especially in the southeast US that offer BBQ chicken on the menu. There are lunch specials that offer it and dinners to. Most restaurants do not actually barbeque their chicken because it is not practical; there are small family owned restaurants that do in fact use a barbeque grill to cook theirs. These family style restaurants are often favored by the locals for their outstanding tasty food.

If you love BBQ chicken [http://bbqchickenbarbecue.com], then visit us and you're in for a treat. Low calorie foods [http://lowcaloriefoodsinfo.com/] are tasty, as well.

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Barbecue Recipes - The Best Which You Can Ever Think Of!

A lot of people misuse the term barbeque by using it to define something that is cooked on a grill or an oven having a spicy tomato sauce applied on it. But barbecue isn't a dish, it's a cooking technique and there's a vast difference among grilling and barbecuing. Grilling is done straight more than the heat but is a lot more healthy option than barbecuing because additional oils along with other fats are seldom used.

Barbecuing, it usually includes cooking meat at low temperatures for long periods of time. The term barbecue or barbeque may be originated in the term barbecue which can be part of the Caribbean language. There are various barbecue recipes available and every of these is unique in a single way or even the other. Some of them are Dry spicy barbecue rub, Korean BBQ Chicken Marinade; BBQ Beef rub and Barbecue baby back again ribs.

There are numerous methods of preparing barbecue recipes that are prevalent in numerous components from the world. The most typical technique is the traditional American one created with tomato sauce. Besides that, today you will find numerous other ingredients which are being used to put together the sauces for the barbecue. These include strawberries, apples, raspberries, honey and even mustard. All the quality recipes are very easily accessible on the internet and cookbooks. There are no limits towards the type of recipes that may be created on barbecue and a single can try various types of veggies, meats and other items which one can barbecue.

Barbecue recipes remind you from the good old country life, the rustic raw really feel of the clean country air and the simplicity associated with them. The elements used in all of the recipes are basic spices and typical veggies. Barbecuing is really a widespread and honored tradition that is in practice since a log time now. Majority from the households in America have heir personal barbecue grill plus they use it nearly once in a week Barbecued Spare Ribs are a classic American barbecue meal, created from pork.

It's just not the taste only that make barbecue recipes stand out but also the fun that is related to it whilst cooking. Barbecuing is among the favourite outside boiling activity and is fun whilst you are having a friends or loved ones gathering. The smell of meat on an outside grill is ultra divine and requires a single into another globe. You should encounter the barbecue cooking by yourself.

Having food that you've exerted work in cooking is really worth everything. Barbecuing meals are long time supply of boiling meals within the United States and is also a way for that people get together within their backyards and fairgrounds to enjoy the beauty that summer has to offer. Most from the individuals take benefit from the warmer climate and does barbecue boiling for a party. Whether you grill ribs, steaks, chicken, hamburgers, hotdogs, along with other meats to barbecue on charcoal or gas grills, these barbecued items would lavishly shared by everybody. So barbecue isn't limited to foods itself but has given a whole new meaning to existence of the American people.

Now, you must be looking for some more mouth watering, sumptuous barbecue recipes for this summer. If, this is so, then check out the directory of several delicious barbecue recipes.

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Wing Sauces - Great for All Occasions

It's hard to tell which wing sauces are better because we all have different tastes. Buffalo wing sauces are not hard to make at all. The original Anchor Bar Buffalo, NY wing sauce is said to only have five main ingredients. But with so many varieties already available and with such inexpensive price tags, there's no reason to make them on your own. Buy a variety of wing sauces and try them all out I say!

More Info on Wing Sauces

If you want to have the widest selection of wing sauces, then you should go to InsaneChicken. They carry a VERY large catalogue of wing sauces, condiments, marinades, and barbecue ingredients that are hard to find in some retail outlets. The most popular brands include those coming from restaurants like Anchor Bar, home of the original Buffalo wings, and Hooters. They also carry brands that are extra hot or quite hard to find. Ordering is secure and convenient. Because most wing sauce products are inexpensive, you should try ordering a lot and stock up on this essential ingredient.

Wing sauces aren't just useful for chicken wings you know. You can use them on any chicken part. You can even use them on ribs, pork chops and steaks. While wing sauces are typically mixed with the wings after frying, you can use wing sauces to marinate meats as well. They also make great seasonings to such viands like steak, meatloaf and various fried foods.

For the best culinary experience, consider serving your chicken wings with your choice of dip. The type of dip you should serve depends on the wing sauces used. For instance, hot wing sauce calls for blue cheese, ranch and mayo dips, while sweet wing sauces go well with sour cream and onion or cheddar dips. Also, remember that fresh salsa, pickle relish or minced tomatoes go well with ANY dish.

Buffalo Wings - Fun Recipe Ideas

Buffalo wings are fun to eat. Adults and children simple never tire of them! They are also very easy to make. You can fry them, bake them or grill them. You can make your own barbecue sauce or buy prepared sauces available in grocery stores. However, if you plan on making a lot of wings and feeding a lot of people, consider buying a variety of sauces at InsaneChicken.com, an online specialty sauce and condiment retailer. Below are some fun ways you can prepare wings quickly.

Wings - Coat Me Silly Ideas

Easy Wings. This dish is just perfect for those who don't have the time to make elaborate dish preparations. Simply get your frozen wings out of the freezer and defrost them in the microwave. Afterwards, you can mix some water and the wing sauce of your choice with the wings, and boil them on the stove. After the chicken and the sauce are thoroughly cooked, simply place the wing in barbecue sticks and sear them with the flames of your gas stove. This recipe is easy and delicious.

Tender Wings - Sweet chicken barbecue that falls off the bone is simply irresistible. It's relatively simple to make too. Just mix your favorite barbecue sauce into the chicken wings, along with paprika, brown sugar or pancake syrup. Place this in greased aluminum foil and wrap tight. Bake slowly for 3-4 hours and you'll have mouth-watering barbecue the entire family will enjoy. Enjoy these with baked potatoes and sour cream for a delicious dinner.

Fried Wings - This is a quick barbecue recipe that tastes just as good as the grilled counter part. Coat your chicken liberally with bottled wing sauce like Wing Time Mild Wing Sauce (for a slightly hot taste), or Jim Beam Wing Sauce (for really hot), or Spontaneous Combustion Chicken Wing Sauce (for ARE YOU CRAZY hotness). Then in a non-stick pan, melt two sticks of butter and add half a cup of olive oil. Fry your wings until brown. This goes well with cucumber salad or some great tasting salsa!

Chris McCarthy is the owner of InsaneChicken's Hot Sauce and BBQ Sauce Catalog InsaneChicken sells Gourmet Wing Sauce and hot sauce.

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How to Choose the Right Smoke for the Right BBQ Dish

BBQ smoke is one of the easiest ways to add a nice touch of flavor to a grilled dish. You'll be amazed at how many different flavors there are! Knowing which smoke is the best match for different BBQ flavors can be a challenge though. Here's a handy guide to help.

There are dozens of different types of wood to use over a BBQ. Each has their own

flavor, and some are milder while others are pretty strong. Just like wine, there are

some guidelines about which type to use with different meats.

Mesquite:

Mesquite is one of the most commonly used wood for BBQ smoking. It has a strong

flavor and can be used with all types of meats. One word of warning - make sure to

use mesquite that has been well cured. Green mesquite burns sap which tastes

awful.

Hickory:

Hickory is another of the classic BBQ flavors and many sauces are advertised with

this included. Hickory is a strong flavor and works well with all types of meat,

although it does tend to taste better on red meat.

Black Walnut:

This is a less common BBQ flavor. Most fruit and nut woods are mild, but this one

also has a strong flavor. It tastes best with grilled beef or pork recipes.

Apple:

Apple is the other fruitwood that has a very strong flavor. It's great when used on

the BBQ with anything except seafood.

Pecan and Oak:

These nut trees both produce wood that has a nice mild flavor when used on the

BBQ. Their flavor complements all types of recipes, including seafood.

Cherry And Sassafras:

These are both milder flavors. If you plan to BBQ any beef, chicken, or pork, you

might consider either one of these flavors. Sassafras tends to be more difficult to

find, but is a nice unusual flavor.

Orange and Mulberry:

These two fruitwoods are also mild, but both of these work very well with seafood

on the BBQ. You can also use them for chicken or pork, but they are not strong

enough to flavor beef.

Sugar Maple:

This wood has a sweet smoke, of course, and a mild flavor. It's a favorite among

those who enjoy pork or chicken on the BBQ.

Alder or Cedar:

These two woods have mild flavors and are perfect for seafood. Native Americans

from the Pacific Northwest have been using them for centuries to cook their catch,

and it's easy to taste why.

Using smoke to flavor a BBQ dish is really easy, but knowing which to use can be a

challenge. If you really want to experiment, buy a variety pack and see which you

like best.

For more information on how to grill with specialty wood, visit:

==} http://www.BBQRecipeSecrets.com/specialtywood.html

If you love to BBQ, discover Barbeque Bob's recipe secrets and find his useful, practical and helpful BBQ tips at: http://www.bbqrecipesecrets.com/index.html

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Barbecue - 4th of July Party Ideas

Party Ideas and themes are always changing, but in the summer we can always count on the Barbeque 4th of July party! Barbecues are also big time summer parties, so make sure to get the hamburger recipes ready. One of the biggest parties planned for the summer is the 4th of July barbecue. Happy Birthday America and to my sister. Since my sister, Joy, was born on the 4th, we always have a big barbecue bash...and it always ends at the fireworks display in my town.

Start The Barbecue With Dip Recipes

We begin the barbecue with chip and dip recipes we have been making for years. Every once and a while we find a delicious and easy dip recipe we add in with our old favorites, but for the most part we use the traditional recipes we grew up with. Bruschetta is an easy one to prepare and it is refreshing on a warm summers day. I like to use quick Mexican recipes too. Dips made with Salsa and black beans are among my favorites. The dip bowls get cleaned out rather quickly, everyone seems to come to our barbeque hungry.

Get Out The Hamburger Recipes

We use the Hamburger Recipes my mother used when we were growing up, but we have taken them to a new level of hamburgerness. I only use the hamburger meat I buy at my small town deli, which has a butcher section. They have the best chop meat I have ever tasted. I use some of it plain. It's so good you don't even need to add any seasoning to it. Other burgers we add onions to, some get a little barbeque sauce and some get the whole egg and bread crumb treatment.

Can I Have Some Cheese Please

Almost as important as the hamburgers are the buns. But then there is the cheese. We've got Provolone, Cheddar and good old American...and don't forget the spicy Jack and Peppers. Everyone in my house loves cheese...and of course, the birthday girl doesn't eat a hamburger with out it. So, at her 4th of July birthday party...cheese is a necessity.

Hot Dogs

Another traditional part of our birthday barbeque are the hot dogs. These frankfurters are placed in their long buns with mustard and just the right amount of sauerkraut for all those party guests who have been craving a hot dog since they walked in the door. I never ever even think about eating a hot dog the entire rest of the year...but I have to have a well done grilled dog every at 4th of July party. I don't need the baked beans, cooked in the oven with molasses, some do as an accompaniment, but we do serve it at our bbq.

Summer Salad Recipes

Our bbq has to include the macaroni and potato salad recipes we have served for years. I still love our family's macaroni salad recipe best of all the many I have tried through the years. It's plain, really. We dice up onions and celery, add it to the cooked elbow macaroni and add mayonnaise. You can add salt if you like, or not...that's all preference. That's it. There's no secret ingredient to make it special or zippy. It's plain and it's the best macaroni salad I have ever had. Our potato salad is pretty much the same. No special additives, no extra egg in the mayo, not even any of the dozens of spices that fill my kitchen. The secret to the wonderful taste of our summer salads is their simplicity. Now, of course we have other recipes, that are spiced to the hilt, and hot to the taste, but they are not my favorites. Our macaroni and potato salad bowls are always empty at the end of the day. I wonder if anyone knows we made extra and have it hidden in the refrigerator for tomorrow!

Fourth of July Cupcakes Make A Bang!

4th of July cupcakes are fun and easy to make. We always make several dozen and decorate them in red, white and blue. These patriotic colors are tradition with us, as well as most of America, on the fourth of July. We use white frosting, blue berries and strawberries to design little flag like cupcakes and cakes. There are some great sugar decorations shaped like flags and stars. Use them along with some flag picks and you've got some great looking patriotic cupcakes. My favorite cupcakes are the ones with the sparklers in them! You just have to keep them away from the kids, because they want them too. We only put a few of them out on the cupcake tray. It looks so cool, but we don't want anyone to get burnt, so we are careful with them. I can remember sparklers on the 4th of July for as long as I can remember. Another part of our families tradition that still warms my heart.

Watermelon and Fruit

Our family has always served a big watermelon, cut out and shaped like a serving bowl, filled with every seasonal fruit you can imagine. The main color theme is, of course, red, white and blue. Most of the white is supplied by the ice cream and whipped cream we pile the fruit on. Very red, white and blue, we are patriotic, and very delicious too. It's a refreshing treat at the end of a hot summer's day.

Fireworks for Joy

After all the hamburgers and hot dogs have been grilled and the ice cream is beginning to melt, we all know it's time to go to the park by the High School to claim the spot where we can lay down our blanket. This is where we can hang out, listen to the music from the speakers our town has set up and greet our neighbors as they arrive. There we all wait, until it's dark and we hear that first roar. Everyone looks up, and there in the night sky, light burst forth. I love fireworks...and there we stay. Among the noise that explodes every few seconds you hear the oohs and ahh's of the crowd. Everyone more amazed by each new design in the sky than the last. Too soon, our light show is over and the town gathers up their blankets and chairs to head home.

Another 4th of July is almost over. Now it's time to go home, eat up the left overs and talk about the fun day...oh...and Joyce gets to open up her birthday presents, while we sing "Happy Birthday" over her cake!

Ms. Party Ideas is Jillian Gallo and she writes about fun party stuff! Find all the unique party ideas and cheap party supplies at http://www.partyideasparade.com Get the hamburger recipes along with traditional salad and quick dip recipes to make your summer and 4th of July barbeques the best! http://www.partyideasparade.com/barbeque-party-ideas.html where you can find the best hamburger, salad recipes and patriotic cupcake decorating ideas to wow your party guests. Find lots of luau and patriotic party supplies too.

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Wing Sauce - Not Just For Chicken Anymore

The modern Buffalo wing is believed to have been first served at the Anchor Bar in Buffalo, NY back in 1964. It's basically a deep-fried chicken wing that's been doused in wing sauce. Since then, it's become a mainstay of kitchens, bars and restaurants all over the world. There are practically thousands of recipes for Buffalo wings that range from the traditional "hot" wings to the sweet and savory wings. How do you temper the difference? Wing sauce folks!

But seriously, wing sauces are not just for chicken wing dishes. These highly addictive sauces are extremely versatile and can be added to just about anything. Some people apply wing sauce on their fries, hamburgers, corn-on-the-cob and even pasta. Others like to brush their wing sauces over a meal of fish sticks once they're taken out of the oven.

Mad About Wing Sauce

Chicken wings are not the only meat that works with wing sauces. There are lots of other dishes where wing sauce can be a prime ingredient. Here are some of them.

For shrimp

You'll need a tablespoon of butter, 3 tablespoons of wing sauce, one bell pepper, a pound of cleaned shrimp, a chopped onion, half a tablespoon of olive oil and 6 ounces of sliced mushrooms. Sauté veggies in oil and butter. When nearly cooked, toss in shrimp, cooking till pink. Put shrimp and vegetables in a bowl and add in the wing sauce. Serve with rice.

For meatloaf

Mix one chopped onion, an egg, one chopped carrot, a chopped celery stalk, one teaspoon thyme, some salt and pepper, one tablespoon Worcestershire sauce, 1/3 cup of bread crumbs, a pound of ground turkey, one tablespoon of wing sauce and some salt and pepper. Shape it into a loaf pan and bake in a 350-degree oven for one and a half hours.

For raw and steamed clams

Steam clams till they open. Serve with bowls of melted butter that's been mixed in with a teaspoon of wing sauce.

Searching for a Wing Sauce Winner

Buffalo wings were born when co-owner of the now famous Anchor Bar Restaurant Teressa Belissimo decided to fry up a batch of chicken wings, mix them with a secret wing sauce and serve them to her son Dominic and his friends. The dish was an instant hit and soon formed part of the bar's regular menu. Ideally, chicken wings are crispy on the outside, moist on the inside and coated in a rich wing sauce and served with celery sticks and bleu cheese dressing.

When you want chicken that's loaded with flavor, the wing parts are your best bet. The chicken skin might not be a heart surgeon's idea of the perfect health food since it's got a lot of fat, but when it comes to great taste, you can't go wrong with chicken wings dipped in a great wing sauce. It's especially yummy when grilled to a crisp crackling bronze.

Wing Sauce - Mild or Wild?

With the large skin surface of the chicken wing, it's able to thoroughly take on the character of any sauce or marinade used on it. Several pounds of wings can soak up a variety of flavors and aromas while grilling at the same time. This is what makes wings so highly addictive.

Wing sauces come in a wide array of flavors, ranging from the mild to the wild. Some people like their chicken wings sweet while others go for the extra spicy.

Chris McCarthy is the owner of InsaneChicken's Hot Sauce Catalog. Visit thier website http://www.insanechicken.com

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Barbecue Problem Solvers - Guest With Food Allergies

Barbecues are a great way to entertain friends and family. You're not stuck in the kitchen away from all the fun, it doesn't matter if people turn up early or late, and if the weather's fine the eating and drinking can go on as long as you like. But what do you do if you are catering for someone with a food allergy?

Some allergies are more extreme than others - nut allergies can cause extremely severe, life threatening reactions, while other people's allergies may manifest as a slight rash or headache.

So how do you approach this? First, of course, you need to know about any food allergies. Anyone who suffers from a severe allergy will probably let you know so that any cross-contamination can be avoided - in fact if their allergy is serious, they may well avoid eating at your barbecue and bring their own food. It's worth asking for some recipe ideas too, as they will be expert at substituting ingredients in their favourite dishes, and know which brands are safe for them to eat.

Planning ahead is the key if you're catering for anyone with food allergies - if you're cooking for children, remember that they hate to be different, so be discreet about any variations in the menu - and if they have to bring their own food, encourage them to bring enough to share, so that they don't feel too conspicuous with their 'special' food.

Most guests with food allergies will ask about included ingredients if they are unsure what is in a barbecue sauce, for instance. Have packs and bottles on hand so that they can check labels, or make sure you can remember what ingredients you have used in homemade dishes.

If a guest has a severe allergy to nuts, the safest approach is not to have nuts anywhere near any of the food you are preparing. Check the labels of all pre-prepared food to ensure it is nut free. To be extra safe set up a small portable or disposable grill and use it to cook their food to avoid any possible contamination.

For other allergies there are always alternatives. If someone is allergic to cows' milk, you can use soya or rice milk or yogurt for dressings or marinades.

If a visitor is allergic to gluten you will need to buy gluten-free bread or cakes or use gluten-free flour to make your own.

Egg allergies mean homemade burgers will need to be formed without using eggs to bind them and you won't be able to use mayonnaise in pasta, potato or coleslaw salad. Consider using tomato- based dressings for pasta, crème fraiche for potato salad and yogurt for your coleslaw. Also check the packages of prepared products for ingredients. Pasta is usually made with egg so you'll have to look for an egg-free variety in the supermarket or health food shop. Wheat-free pasta is also available for anyone who cannot tolerate wheat.

Dealing with food allergies is simple if you use a bit of common sense and most people are very aware of products they should avoid, and they will often bring their own choice of foods anyway. I had a vegan friend who would take her own rice milk and spread whenever she visited friends as she didn't expect everyone to go out and buy special products just for her.

Pizzas are an unusual option for the barbecue, but are simple to make - and you can make a pizza base yourself, so that you know it has not been in contact with nuts. You can use gluten-free flour, if necessary and then choose appropriate toppings, so that those who cannot tolerate dairy products, or mushrooms, perhaps, can make up their own pizzas to suit themselves. Cook the pizza base directly on the grill until it is stiff, take off the grill, add your toppings and then pop the pizza back on the grill until the cheese (if used) is melting. Whizz up your own tomato sauce in a food processor with tinned or fresh tomatoes, garlic and herbs, so that you can tell your guests exactly what is in it.

Anyone who is allergic to tomatoes will often find themselves out of luck at a barbecue, where there are baked barbecue beans and barbecue sauces made with tomato ketchup on everything. Dry rubs are a great alternative that give meat such as ribs flavour - and there's nothing to stop other guests adding their own barbecue sauce afterwards. Brown sugar, chilli, garlic and onion powder plus salt and pepper, can be mixed together and rubbed over the ribs before cooking.

If mayonnaise-based potato salads are not an option, make a dressing of Dijon mustard, pepper, salt, dill, balsamic vinegar and olive oil to add to your cooked potatoes. Steamed asparagus and cubed chicken can also be mixed in.

A few more alternatives for foods that may cause allergies:

Butter: replace with vegetable oil or non-hydrogenated margarine.

Mayonnaise: Alternative ingredients to add moisture to burgers include hummus or mashed avocado.

Nuts: If you want to add texture to a salad for instance, try using small crunchy croutons instead.

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