Recipes for "bbq recipes"

1. Position the oven rack in the upper 1/3 portion of your oven. Preheat the oven to 500° F.

2. Place the pizza dough on a lightly oiled quarter sheet pan. Gently press the dough until it covers most of the sheet pan. Cover and let sit while you prep the pizza.

3. In a large skillet set over medium-high heat combine the olive oil, onions, and a pinch of salt. Cook 5 minutes, until softened. Add half the apple cider and continue cooking another 5 minutes, until the cider has mostly evaporated. Add the remaining cider and cook another 5 minutes or until the onions are golden and caramelized. Remove from the heat.

4. In a bowl, combine the chicken, 1/3 cup BBQ sauce, chives, and cilantro/parsley.

5. To assemble. Grab the dough and spread on the ranch, you may not need it all. Add a drizzle of BBQ sauce if you'd like, then layer on the onions, chicken, and cheeses. Sprinkle with cilantro. Slide into the preheated oven and bake for 10 minutes, rotate the pizza, and bake another 3-5 minutes or until the crust is golden and the cheese has melted. Top the pizza with fresh herbs, additional BBQ sauce, and/or ranch. ENJOY!

Stir together mustard, vinegar, beer, and brown sugar in a heavy non-reactive saucepan. Season with chili powder and black, white, and cayenne peppers. Bring to a simmer over medium-low heat and cook for about 20 minutes. Do not boil, or you will scorch sugar and peppers.

Mix in butter, Worcestershire sauce, and liquid smoke. Simmer for 15 to 20 minutes more. Season with hot sauce. Pour into an airtight jar and refrigerate to allow flavors to blend, 8 hours to overnight. (The vinegar taste will lessen as sauce cools.)

Cut roast in half. Rub each half with salt and pepper, and place in the slow cooker. Pour broth and coffee over meat.

Turn the slow cooker to Low, and cover it. Cook for 6 to 8 hours, or until the roast is fork-tender.

Carefully remove the roast to a cutting board. Pull meat off the bone with a fork. You may also chop it with a cleaver afterward if you like it really finely cut.

Preheat the oven to 210 degrees F (100 degrees C).

Sprinkle dry rub generously on all sides pork roast: place into a Dutch oven or heavy pot.

Divide liquid smoke between two 6-ounce ramekins; fill each with 1/2 cup water. Place ramekins in Dutch oven on either side of roast; cover.

Roast in the preheated oven until very tender, about 12 hours. Transfer roast onto a work surface (such as a cutting board); separate the meat from the bone using your fingers. Discard any large pieces of fat.

Roughly chop pork with a large knife or cleaver; drizzle with 3/4 cup barbecue sauce. Season with salt and black pepper.

Spread about 1 tablespoon barbecue sauce onto each bun; pile on pork to serve.

Place pork shoulder into a slow cooker and season with salt and pepper. Pour vinegar around the pork. Cover, and cook on Low for 12 hours. Pork should easily pull apart into strands.

Remove pork from the slow cooker and discard any bones. Strain off the liquid, reserving 2 cups (discard any extra). Shred pork using tongs or two forks, and return to the slow cooker.

Stir brown sugar, hot pepper sauce, cayenne pepper, and red pepper flakes into the reserved liquid. Mix into pork in the slow cooker.

Cover and keep on Low setting until serving.

Set the chicken legs in a shallow dish and sprinkle both sides with salt. If you're using liquid smoke, mix it into the barbecue sauce. Brush the legs all over with 1/4 cup of the barbecue sauce, reserving the rest.

Cover, and set in fridge to marinate at least 30 minutes or as long as 8 hours.

Set the broiler to high with a rack positioned a few inches below. Line a baking sheet with aluminum foil and set a metal cooling rack (like the ones used for baking) inside (or use a broiler pan).

Arrange the marinated chicken legs on the wire rack with a little space between each leg.

Slide the pan under broiler, and broil chicken on one side until you begin to see dark brown charred spots, 5 to 7 minutes. Flip, and sear the second side until also browned, another 3 to 5 minutes or so.

Set the rack in the middle of the oven.

Brush chicken all over with all but a tablespoon of the remaining sauce. Slide into the oven and bake 15 minutes. Flip chicken, and brush with the remaining sauce anywhere it's needed.

Continue baking until the internal temperature of the chicken reaches 165°F when testing with a meat thermometer, another 15 to 20 minutes.

Serve the chicken right away while hot with extra barbecue sauce on the side.

Coat the chicken pieces with olive oil and sprinkle salt over them on all sides.

Prepare one side of your grill for high, direct heat. If you are using charcoal or wood, make sure there is a cool side to the grill where there are few to no coals.

Lay the chicken pieces skin side down on the hottest side of the grill in order to sear the skin side well. Grill uncovered for 5 to 10 minutes, depending on how hot the grill is (you do not want the chicken to burn).

Once you have a good sear on one side, turn the chicken pieces over and move them to the cooler side of the grill.

If you are using a gas grill, maintain the flame on only one side of the grill, and move the chicken pieces to the cooler side, not directly over the flame. Reduce the temp to low or medium low (between 250°F and 275°F, no more than 300°F).

Cover the grill and cook undisturbed for 20 to 30 minutes.

Turn the chicken pieces over and baste them with your favorite barbecue sauce. Cover the grill again and allow to cook for another 15 to 20 minutes.

Repeat, turning the chicken pieces over, basting them with sauce, covering, and cooking for another 10 to 30 minutes.

The timing will depend on your grill set-up, the size of your chicken pieces, and how cold your chicken pieces are to start with! If you're grilling smaller pieces of chicken on a charcoal grill, they may be done much earlier. The goal is to maintain a low enough grill temp so that the chicken cooks "low and slow."

The chicken is done when the internal temperature of the chicken pieces are 160°F for breasts and 170°F for thighs, when tested with a meat thermometer.

Or if you insert the tip of a knife into the middle of the thickest piece and the juices run clear, the chicken is done.

If the chicken isn't done, turn the pieces over and continue to cook at a low temperature.

If you want, you can finish with a sear on the hot side of the grill. To do this, put the pieces, skin side down, on the hot side of the grill. Allow them to sear and blacken slightly for a minute or two.

Use a clean brush to paint the cooked chicken with more barbecue sauce and serve.

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In a large bowl, mix together the shredded chicken and barbecue sauce until well coated.

Arrange the chips in a single layer on a rimmed baking sheet. Top the chips evenly with the chicken. Sprinkle evenly with the cheese, pineapple, and onions.

Bake until the chicken is warmed through and the cheese is melted, 5 to 7 minutes.

Sprinkle with the cilantro, drizzle with extra barbecue sauce, and serve immediately with additional toppings as desired.

If there are any leftovers (which has never been my experience), store them in an airtight container in the fridge for up to 5 days. Reheat in the microwave or air fryer.

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Mix together onion, barbecue sauce, celery, water, ketchup, honey, brown sugar, Worcestershire sauce, garlic, hot pepper sauce, chili powder, salt, and pepper in a slow cooker until thoroughly combined. Place pork roast in the center of the cooker and spoon sauce over top. Cook on Low until pork is tender and can be easily pulled apart with a fork, 7 to 8 hours. An instant-read thermometer inserted into the center should read at least 195 degrees F (91 degrees C).

Remove pork and shred with 2 forks. Return shredded meat to the sauce and serve.

Place pork shoulder in the slow cooker. Pour vinegar over pork, coating all sides; season with salt and pepper.

Cook on Low for 10 to 12 hours.

Transfer pork to a platter. Drain and discard juices from the slow cooker. Chop pork and return to the slow cooker.

Add barbeque sauce and continue cooking for 30 minutes.

Gather the ingredients.

Stir ketchup, honey, vinegar, and molasses together in a saucepan over medium heat until smooth; add liquid smoke, salt, black pepper, paprika, chili powder, onion powder, garlic powder, and cayenne pepper. Stir the seasonings into the ketchup mixture, reduce heat to low, and simmer until thickened, about 20 minutes.

Preheat an outdoor grill for high heat. If using wooden skewers, soak in water.

In a large bowl, mix together the ground beef, onion, parsley, cayenne, allspice, salt and pepper until evenly blended. Divide into 6 portions, and press around one end of the skewers to form a log shape approximately 1 inch thick and 6 inches long.

Grill for 10 to 15 minutes, turning occasionally, until meat is no longer pink.

Place the roast into a slow cooker along with the water. Cover, and cook on LOW for 2 to 4 hours, or until beef can be easily shredded with a fork.

Shred the beef, removing fat as you go. Remove 1/2 cup of the broth from the slow cooker, and reserve for later. Add the vinegar, brown sugar, dry mustard, Worcestershire sauce and ketchup. Mix in the salt, pepper, cayenne, and garlic. Stir so that the meat is well coated.

Cover, and continue to cook beef on LOW for an additional 4 to 6 hours. Add the reserved broth only if necessary to maintain moisture. Serve on toasted buns. The meat can be frozen for future use.