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[BrooklynGOP]

I just got 2 1 gallon jugs of liquid smoke.

[js1138]

Alternative ketchup-based sauce: One bottle ketchup (24 oz), 1/3 cup light Karo, 1/4 cup vinegar, one lemon, tablespoon garlic salt, Worcestershire sauce and Tabasco to taste.

Smoke, braise or grill meat until almost ready. Brush on sauce and grill over high heat to carmalize the sauce. Serve with extra sauce for dipping. This is especially good on chicken.

[kevkrom]

Bump and mark for recipe culling... :)

[Mister Baredog]

Grilling season is here.

At my house there is no season, it's all year long, nice post.

[Mister Baredog]

"Barbecue is very deeply imbedded in our national psyche and has been since even before we were a nation,"

As transplanted westerners living in the east I remember shoveling snow to get to the barbeque, fortunately I'm back in the west without the snow. This post is making me hungry!

[familyofman]

This is not fair! I'm in BBQ pergatory right now - on a diet where only very lean meat & not sugar or other sweets are permitted. Plus we have so much rain now & forecasted that I have to do my grilling with rain gear & umbrella (plus no beer/wine/vodka/bourbon/scotch). I'm rgetting really cranky on this cursed diet (but have lost 15 #s over the last 1 1/2 weeks). Only 2 1/2 weeks to go (20 #s more)..

[lormand]

The reason why I am not Jewish or Muslim!!!

[Excuse_My_Bellicosity]

Good stuff, I saved those recipes for future reference.

[Ol' Sox]

The lovely Mrs. Sox and I recently went to a Brazilian "churrascaria" restaurant - loosely translated as a House of BBQ. Of course, this is not the same remarkable BBQ discussed here recently, nor does it pretend to be. It is marinated, fire-roasted meats on 3 foot swords (okay, skewers) which are then brought to your table and sliced right onto your plates by gauchos! (okay, maybe they were out-of-work actors, but they were dressed up like gauchos). Suspension of disbelief is required to get the full effect of the "atmostphere".

Foolish gaucho-guys aside, the meats were excellent, particularly the pork tenderloin. When we got home, we did a web search and found that the marinade used was simple - lime juice, salt and garlic. We tried to duplicate it and it came out right the first time. Kept the meat tender and juicy and way flavorful. Good stuff, even without the swords and gauchos!

[Khepera]

Don't forget to have grillin music playing

http://bluegrasspro.com/

[scab4faa]

Well i live in an apartment complex, when I moved in I asked about having a grill on my balcony. The woman (I use that term lightly) who runs the place said "the only rule we have is that you can't have a charcoal grill" well that suit me just fine since I had just bought a $200 propane grill.

Well, after 2 months of living there I come home one afternoon to see a note on my door saying that the apartment complex's insurance company had told them it would no longer insure the place if residents were allowed to have any kind of grills at all. The letter also stated I had 2 weeks to remove it from the premises. I went and argued the letter to the management and they showed me a little claus at the end of the rental agreement that said they reserved the right to change the agreement at anytime they chose to. So now my $200 grill is in my closet on my balcony collecting dust. /sigh

[RicocheT]

Memorial Day weekend BBQ in Milwaukee, WI means a long handle burger/brat flipper in one hand and the other holds the umbrella so you don't get too wet & cold from the rain.

[evets]

Thanks for the reminder! My local HEB was out last week! I'm on my way now to try again: Marinate beef ribs in until done, then add: Sounds like a winner!

[CyberCowboy777]

BBQ Ping!

[OldSmaj]

...keep an extra tank of propane handy...

What in the world for?

Oh, yeah, for the patio lights after the sun goes down?

[Charles Martel]

Here's one that I've adapted for the grill. Not bad, for a cooking show recipe.

Who Loves Ya Baby-Back?
Recipe courtesy Alton Brown

Recipe Summary:
Prep Time: 1 hour 10 minutes
Cook Time: 3 hours 25 minutes
Yield: 2 slabs ribs

Ingredients:

2 whole slabs pork baby back ribs
Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder

Braising Liquid:
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped

Instructions:

Preheat oven to 250 degrees.

In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.

Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.

Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

*This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.

Episode#: EA1B14

Copyright © 2003 Television Food Network, G.P., All Rights Reserved

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[nothingnew]

Big Fat Rib Bump for later.

FMCDH

[nothingnew]

BBQ ping/bump/blimp.

FMCDH

[jellybean]

Ping to FR's resident chef...