Barbecue Recipes

Any time is a great time for a barbecue. We have the tastiest barbecue recipes to make your barbecue an event to remember. The best barbecues are casual, easy to pull together, and provide great food and a reason to hang out outdoors and eat.

If you are planning a barbecue as a party, most barbecues are held in the afternoon or early evening. As it gets dark out, keep it well-lit with tiki torches, candles hung in jars, or white Christmas-tree lights strung from trees.

Here are some of our favorite barbecue recipes :

 

The Main Event

 

Barbecue Ribs Recipe

Ingredients :

4 pounds pork spareribs
1/4 cup ketchup
1 cup brown sugar
1/4 cup soy sauce
1/4 cup rum
1/4 cup Worcestershire sauce
1/2 cup chile sauce
1 teaspoon dry mustard
2 cloves garlic, crushed
1 dash ground black pepper

Directions:

1. Preheat oven to 350 degrees F.

2. Cut the ribs into individual portions and wrap in heavy duty foil.

3. Bake for 1 1/2 hours. Unwrap and drain fat.

4. Place ribs in a large pan in a single layer.

5. In a bowl, mix together ketchup, brown sugar,  soy sauce, rum, Worcestershire sauce, chile sauce, mustard, garlic, and pepper.

6. Coat the spareribs with sauce and marinate at room temperature for 1 hour.

7. On a grill that has been preheated on medium, set the grate about four inches from the burner and brush with oil.

8. Cook the ribs on the grill for 30 minutes, basting frequently with the marinade.

 

 

The Big Texan's Barbecued Chicken Legs 

Ingredients:

1 tablespoon butter
1 medium onion, finely chopped (1/2 cup)
2 cloves garlic, minced
1 teaspoon chili powder
1/4 teaspoon ground sage
1/2 cup catsup
2 tablespoons water
2 tablespoons vinegar
1 tablespoon sugar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon bottled hot pepper sauce
1/4 teaspoon cracked black pepper
6 chicken legs (thigh-drumstick piece, about 2-1/2 pounds total)

Directions:

1. For sauce, in a saucepan melt butter. Add onion, garlic, chili powder, and sage.

2. Cook and stir until onion is tender. Stir in catsup, water, vinegar, sugar, lemon juice, Worcestershire sauce, salt, bottled hot pepper sauce, and black pepper.

3. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes, stirring occasionally.

4. Meanwhile, grill chicken, skin side down, on an uncovered grill directly over medium coals for 20 minutes.

5. Turn chicken; grill for 15 to 20 minutes more or until chicken is tender and cooked through.

6. Brush with sauce during the last 10 minutes of grilling. Heat remaining sauce until bubbly; serve with chicken. Makes 6 servings.

 

 

Beer-Marinated Peppered T-Bone Steaks

 Ingredients:

1 cup chopped onion
1/2 of a 12-ounce can (3/4 cup) beer
3/4 cup chili sauce
1/4 cup parsley
3 tablespoons Dijon-style mustard
1 tablespoon Worcestershire sauce
2 teaspoons brown sugar
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
3 beef T-bone steaks, cut 1 inch thick (about 1 pound each), or 6 beef top loin steaks, cut 1 inch
thick (about 1-3/4 pounds total)
1 to 1-1/2 teaspoons cracked black pepper

Directions:

1. In a large glass baking dish combine onion, beer, chili sauce, parsley, mustard, Worcestershire sauce, brown sugar, paprika, and the 1/2 teaspoon pepper.

2. Place steaks in marinade. Cover and refrigerate 4 to 6 hours or overnight, turning steaks over occasionally.

3. Remove steaks from marinade; discard marinade. Sprinkle both sides of steaks with the cracked black pepper.

4. Grill steaks on an uncovered grill directly over medium-hot coals for 5 minutes. Turn and grill todesired doneness, allowing 7 to 10 minutes more for medium (160 degrees F) doneness. Serves 6.

 

 

Grilled Beefy Burgers 

Ingredients:

1 clove garlic, minced
2 tablespoons catsup
1 tablespoon steak sauce
1 tablespoon Worcestershire sauce
1 teaspoon sugar
1 teaspoon cooking oil
Few dashes bottled hot pepper sauce
1 pound lean ground beef
1/4 teaspoon salt
1/4 teaspoon pepper

4 hamburger buns

Toppings:

American cheese slices
Lettuce leaves
Tomato slices
Red onion slices
Pickle slices
1 teaspoon vinegar

Directions:

1. For sauce, in a small saucepan combine garlic or onion, catsup, steak sauce, Worcestershire sauce, sugar, cooking oil, vinegar, and hot pepper sauce.

2. Bring to boiling; reduce heat. Simmer,uncovered, for 5 minutes. Remove from heat; set aside.

3. In a medium mixing bowl combine ground beef, salt, and pepper; mix well. Shape meat mixture into four 3/4-inch-thick patties.

4. Grill hamburgers on the grill rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until no pink remains, turning once halfway through grilling time and brushing frequently with sauce.

5. To serve, split and toast the buns on the grill. Serve patties in buns with cheese, lettuce, tomato, red onion, and pickle, if desired. Makes 4 servings.

 

 

 

Perfect Picnic Sides

 

Potato Salad Recipe 

Ingredients :

5 pounds red potatoes, diced
4 stalks celery, chopped
4 eggs
1 green bell pepper, chopped
3/4 tablespoon prepared mustard
1/2 medium onion, finely chopped
3/4 cup mayonnaise
salt and pepper to taste
1 teaspoon white sugar

Directions:

1. Preheat an outdoor grill on low heat.

2. Bring a large pot of water to a boil. Add the potatoes and cook until slightly tender, about 15 minutes.

3. Drain the potatoes and transfer then to a large bowl.

4.  Place eggs in a medium saucepan, and cover completely with cold water. Bring water to a boil.

5. Cover and remove from heat.  Let the eggs sit in the pan of water for 10 minutes.

6. Remove and peel under cold water. 

7. Chop the eggs, the stir with green bell pepper, celery, prepared mustard, onion, mayonnaise, and white sugar into the potatoes. Season to taste with salt and pepper.

8. Cover and chill for at least 2 hours before serving.

 

 

Broccoli Salad Recipe 

Ingredients :

2 heads fresh broccoli
1/2 pound bacon
1 red onion
3/4 cup sliced almonds
3/4 cup raisins
1/2 cup white sugar
1 cup mayonnaise
2 tablespoons white wine vinegar

Directions:

1. Preheat an outdoor grill for low heat.

2. Cook bacon until crispy, then crumble.

3. Chop the broccoli  and the onion into bite size pieces. Combine with the raisins, bacon, and almonds and mix well.

4. To prepare the dressing, mix the mayonnaise, vinegar and sugar together until smooth. Stir into the broccoli mixture, chill and serve.

 

 

Amish Baked Beans 

Ingredients:

1 lb. navy beans
1/2 lb. bacon ends
1 medium onion (quartered)
1/4 cup brown sugar
1/3 cup molasses
2 teaspoons dry mustard
2 teaspoons salt
1/4 teaspoon pepper
2 Tablespoons vinegar
2 cups hot water

Directions:

1. Soak beans overnight in 6 cups water.

2. Parboil beans for 20 minutes. Drain beans after parboiling; rinse with cold water. Dice bacon ends to 1 inch square, placing half in the bottom of a 2 quart casserole along with the quartered onion.

3. Add beans. Mix remaining ingredients with hot water. Pour over top of beans.

4. Top with remaining bacon ends. Cover and bake in a slow (300 degree) oven for about 6 hours, adding hot water as needed to keep beans moist. Serves 8 to 10.

 

 

Creamy Garlic Cucumber Salad 

Ingredients:

1/4 head of garlic
1/2 teaspoon salt
5 cups thinly sliced cucumber
1/2 cup sour cream
1/2 cup coleslaw dressing (bottled or mix)
pinch of freshly ground pepper

Directions:

1. Mash the garlic together with the salt until thoroughly blended.

2. Place cucumber, mashed garlic, sour cream, coleslaw dressing and pepper in a medium sized bowl and mix thoroughly.

3. Let sit for at least two hours for flavors to meld. Serve chilled.

 

 

Tangy Grilled Corn 

Ingredients:

4 ears shucked fresh corn
1 tsp sugar
1/4 cup milk
KC Masterpiece Barbecue Sauce

Directions:

1. In a large saucepan, heat water to a rapid boil. Add sugar and milk.

2. Carefully place corn in water and boil for 2 minutes.

3. Remove from water and place on aluminum foil.

4. Generously brush each ear with barbecue sauce. Wrap each ear in foil and transfer to grill.

5. Grill over medium high fire for 5 to 7 minutes. Be sure to rotate corn at least twice.

 

 

 

Dazzling n' Dandy Desserts

 

4th of July Flag Cake 

Cake Ingredients:

3/4 cup butter
1 2/3 cup sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup cocoa
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 1/3 cup water

 

Vanilla Buttercream Frosting Ingredients:

3 cups powdered sugar
1/3 cup butter
2 Tablespoons milk
1 1/2 teaspoons vanilla extract

 

Topping Ingredients:

1/2 pint fresh blueberries
1 quart small evenly-sized strawberries

 

Cake Directions:

1. Preheat oven to 350F; grease and flour a 13x9x2-inch baking pan.

2. In large bowl, combine butter, sugar, eggs and vanilla; beat on high speed for about 3 minutes.

3. Stir together flour, cocoa, baking soda, baking powder and salt; add alternately with water to butter mixture.

4. Mix just until combined (don't overmix). Pour into the prepared baking pan.

5. Bake for about 30 minutes or until wooden pick inserted in center comes out clean.

6. Cool for about 15 minutes then remove from pan. Cool completely on wire rack.

7. Place cake on cardboard that's been covered with foil.

 

Vanilla Buttercream Frosting Directions:

1. In large bowl, combine powdered sugar and butter.

2. Add milk and vanilla; beat to spreadingconsistency.

 

To finish the cake:

1. Arrange blueberries in upper left corner of cake, covering about 1/4 of the cake.

2. Arrange strawberries in rows to create the red stripes.

 

 

 

American Flag Cookies

 Ingredients:

1 cup butter
1 egg white, whipped
2 teaspoon pure vanilla extract
2 1/2 cups all purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon red food coloring
1 teaspoon blue food coloring

 
Directions:

1. Preheat oven to 350 degrees F.

2. In a mixing bowl, combine butter, egg white, and vanilla extract.

3. In a separate bowl, combine flour, sugar, and baking powder.

4. Mix wet ingredients with dry until just moistened.

5. Divide cookie dough into three equal portions.

6. Tint 1 portion with the red food coloring; and another portion with the blue food coloring. Mix each thoroughly for even color.

7. Form each portion into long bars and stack bars on top of each other using alternating colors (red, white, blue).

8. Wrap finished cookies in waxed paper and place in the refrigerator for about an hour.

9. Cut cookies into 1/4" thick bars. Place on greased baking sheet and bake for 10 to 12 minutes.

 

 

 

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