BBQ Beef Sandwiches Recipe
Ingredients:
4 tbsp BBQ Sauce Choose your favorite brand
4 Hamburger Buns
1 Hereford Roast Beef with Gravy (12oz) Drain gravy
Directions:
Drain excess gravy from Hereford Roast Beef, place cubes of beef in a microwave safe bowl and shred with a fork. Add BBQ Sauce, mix well, and heat on HIGH for 1 minute in microwave. Stir mixture and spoon on to hamburger buns. Serve with a side of chips and a pickle.
(4 servings)
Showing posts with label BBQ. Show all posts
Showing posts with label BBQ. Show all posts
Saturday, September 10, 2011
Tuesday, August 23, 2011
Rustic Rub...
Rustic Rub...
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme
Combine all the ingredients in a mixing bowl. Blend well. Can be stored in an airtight container in your spice cabinet for up to 3 months.
Source: Southern Living via The Our_Recipe_World mailer on yahoogroups.com
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme
Combine all the ingredients in a mixing bowl. Blend well. Can be stored in an airtight container in your spice cabinet for up to 3 months.
Source: Southern Living via The Our_Recipe_World mailer on yahoogroups.com
Friday, August 12, 2011
Barbecued Pork Tenderloin
Barbecued Pork Tenderloin - Fast and Health Jul/Aug 95
1/4 cup ketchup
1/4 cup chili sauce
1 table brown sugar
2 table finely chopped onion
1 1/2 teas cider vinegar
1 1/2 teas Worcestershire sauce
1 teas prepared mustard
1/8 teas celery seed
1/8 teas liquid smoke
Dash garlic powder
1 pound pork tenderloin
In small saucepan, combine all ingredients except pork; mix well. Bring to a boil. Reduce heat; simmer 5 minutes. Cool slightly. Heat grill. Cut tenderloin in half lengthwise, cutting to but not through bottoms; open and flatten. When ready to grill, place pork on gas grill over medium-high heat. Spoon half of sauce over pork. Cook 5 to 7 minutes or until pork is tender and no longer pink.
4 servings
1/4 cup ketchup
1/4 cup chili sauce
1 table brown sugar
2 table finely chopped onion
1 1/2 teas cider vinegar
1 1/2 teas Worcestershire sauce
1 teas prepared mustard
1/8 teas celery seed
1/8 teas liquid smoke
Dash garlic powder
1 pound pork tenderloin
In small saucepan, combine all ingredients except pork; mix well. Bring to a boil. Reduce heat; simmer 5 minutes. Cool slightly. Heat grill. Cut tenderloin in half lengthwise, cutting to but not through bottoms; open and flatten. When ready to grill, place pork on gas grill over medium-high heat. Spoon half of sauce over pork. Cook 5 to 7 minutes or until pork is tender and no longer pink.
4 servings
Friday, August 5, 2011
Applebee's Baby Back Ribs
Applebee's Baby Back Ribs (Copycat Recipe)
3 racks (about 1 lb. each) pork baby back ribs, each cut in half
Barbecue sauce:
1 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons dark brown sugar
3 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt
Put ribs in a large pot with enough water to cover them. Bring water to a boil, reduce heat, cover and simmer 1 hr or until ribs are fork tender. Mix all sauce ingredients together in a medium sauce pan and
bring to a boil, reduce heat and simmer uncovered, stirring often, for 30 mins or until slightly thickened.Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat side down, on broiler pan, brush with
1/2 the sauce and broil 4 to 5 inches from heat source for 6 to 7 mins. turn ribs over, brush with remaining sauce and broil 6 to 7 mins longer or until edges are slightly charred.
3 racks (about 1 lb. each) pork baby back ribs, each cut in half
Barbecue sauce:
1 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons dark brown sugar
3 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt
Put ribs in a large pot with enough water to cover them. Bring water to a boil, reduce heat, cover and simmer 1 hr or until ribs are fork tender. Mix all sauce ingredients together in a medium sauce pan and
bring to a boil, reduce heat and simmer uncovered, stirring often, for 30 mins or until slightly thickened.Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat side down, on broiler pan, brush with
1/2 the sauce and broil 4 to 5 inches from heat source for 6 to 7 mins. turn ribs over, brush with remaining sauce and broil 6 to 7 mins longer or until edges are slightly charred.
Friday, July 15, 2011
Pork Ribs with Smoky BBQ Sauce
Pork Ribs with Smoky BBQ Sauce
Book: Betty Crocker's Cookbook, 9th Edition
Makes 4 servings
Because these smoky ribs are not precooked, they'll be winners for folks who like their ribs chewy and firm.
4 pounds pork loin back ribs (not cut into serving pieces)
1 tablespoon vegetable oil
4 teaspoons chopped fresh or 1 1/2 tsp dried thyme leaves
Smoky Barbecue Sauce: see recipe
1. Brush grill rack with vegetable oil. Heat coals or gas grill for indirect heat.
2. Brush meaty sides of pork with oil. Sprinkle with thyme.
3. Cover and grill pork, meaty sides up, over drip pan and 4 to 5 inches from medium heat 60 to 70 minutes or until no longer pink when cut near bone.
4. While pork is grilling, make Smoky Barbecue Sauce. Brush sauce over pork 2 or 3 times during the last 15 minutes of grilling. Heat any remaining sauce to boiling; boil and stir 1 minute.
5. To serve, cut pork into serving pieces. Serve with sauce.
Smoky Barbecue Sauce
1/2 cup ketchup
1/4 cup water
3 tablespoons packed brown sugar
2 tablespoons white vinegar
2 teaspoons celery seed
1/4 teaspoon liquid smoke
1/4 teaspoon red pepper sauce
Heat all ingredients to boiling in 1-quart saucepan; reduce heat. Simmer uncovered 15 minutes, stirring occasionally.
Book: Betty Crocker's Cookbook, 9th Edition
Makes 4 servings
Because these smoky ribs are not precooked, they'll be winners for folks who like their ribs chewy and firm.
4 pounds pork loin back ribs (not cut into serving pieces)
1 tablespoon vegetable oil
4 teaspoons chopped fresh or 1 1/2 tsp dried thyme leaves
Smoky Barbecue Sauce: see recipe
1. Brush grill rack with vegetable oil. Heat coals or gas grill for indirect heat.
2. Brush meaty sides of pork with oil. Sprinkle with thyme.
3. Cover and grill pork, meaty sides up, over drip pan and 4 to 5 inches from medium heat 60 to 70 minutes or until no longer pink when cut near bone.
4. While pork is grilling, make Smoky Barbecue Sauce. Brush sauce over pork 2 or 3 times during the last 15 minutes of grilling. Heat any remaining sauce to boiling; boil and stir 1 minute.
5. To serve, cut pork into serving pieces. Serve with sauce.
Smoky Barbecue Sauce
1/2 cup ketchup
1/4 cup water
3 tablespoons packed brown sugar
2 tablespoons white vinegar
2 teaspoons celery seed
1/4 teaspoon liquid smoke
1/4 teaspoon red pepper sauce
Heat all ingredients to boiling in 1-quart saucepan; reduce heat. Simmer uncovered 15 minutes, stirring occasionally.
Wednesday, July 13, 2011
GRILLED APPLES
GRILLED APPLES
1 apple
1 tbsp of brown sugar substitute, like Sugar Twin
1/4 tsp ground cinnamon
Core the apple and discard core.
Place apple on a large enough piece of foil to wrap around the apple and twist the ends into a handle.
Put the brown sugar substitute and cinnamon in the core and wrap apple.
Place on grill.
The recipe says grill 10-15 min.
I usually put this on the grill in the middle of grilling the meat and take it off when the meat is done. It is tender and juicy! Multiply as needed.
Source : http://www.nancyskitchen.com
1 apple
1 tbsp of brown sugar substitute, like Sugar Twin
1/4 tsp ground cinnamon
Core the apple and discard core.
Place apple on a large enough piece of foil to wrap around the apple and twist the ends into a handle.
Put the brown sugar substitute and cinnamon in the core and wrap apple.
Place on grill.
The recipe says grill 10-15 min.
I usually put this on the grill in the middle of grilling the meat and take it off when the meat is done. It is tender and juicy! Multiply as needed.
Source : http://www.nancyskitchen.com
Thursday, July 7, 2011
Satay Pork Skewers
Satay Pork Skewers
Ricardo Larrivee
Peanut Sauce
1 cup coconut milk
1/2 cup crunchy peanut butter
1 teaspoon honey
1/4 teaspoon hot pepper sauce or to taste
Salt and pepper
Satay Pork Skewers
1 tablespoon peanut butter
1/2 cup plain yogurt
2 tablespoons rice vinegar
1 pork tenderloin, cut into 2.5-cm (1-inch) cubes
20 wood skewers, about 15 cm (6 inches) long
Salt and pepper
Directions Peanut Sauce
In a saucepan, bring the coconut milk to a boil. Remove from the heat. Add the peanut butter, honey and hot pepper sauce, whisking until smooth. Season with salt and pepper.
Satay Pork Skewers
In a bowl, combine the peanut butter, yogurt and vinegar. Add the meat and stir to coat well. Cover and refrigerate for at least 1 hour or as long as overnight.
Thread the pork cubes on the skewers.Preheat a gas grill or a non-stick grill pan. Grill on all sides until done
to your liking.
Ricardo Larrivee
Peanut Sauce
1 cup coconut milk
1/2 cup crunchy peanut butter
1 teaspoon honey
1/4 teaspoon hot pepper sauce or to taste
Salt and pepper
Satay Pork Skewers
1 tablespoon peanut butter
1/2 cup plain yogurt
2 tablespoons rice vinegar
1 pork tenderloin, cut into 2.5-cm (1-inch) cubes
20 wood skewers, about 15 cm (6 inches) long
Salt and pepper
Directions Peanut Sauce
In a saucepan, bring the coconut milk to a boil. Remove from the heat. Add the peanut butter, honey and hot pepper sauce, whisking until smooth. Season with salt and pepper.
Satay Pork Skewers
In a bowl, combine the peanut butter, yogurt and vinegar. Add the meat and stir to coat well. Cover and refrigerate for at least 1 hour or as long as overnight.
Thread the pork cubes on the skewers.Preheat a gas grill or a non-stick grill pan. Grill on all sides until done
to your liking.
Garlic Cajun Ribs
Garlic Cajun Ribs
Submitted by: John Samples
"This is a tasty, treaty baby back ribs recipe, and it's real easy to prepare. Serve the remaining glaze with the ribs." Original recipe yield: 8 servings.
INGREDIENTS:
1 1/2 gallons water
2 tablespoons minced garlic
4 tablespoons Cajun seasoning
4 tablespoons seasoned salt
4 pounds pork baby back ribs
1 (18 ounce) bottle barbeque sauce
2 tablespoons minced garlic
2 tablespoons Cajun seasoning
2 tablespoons seasoned salt
6 tablespoons Worcestershire sauce
DIRECTIONS:
1. Preheat grill for medium heat.
2. In a large pot, bring the water to a boil. Season boiling water with 2 tablespoons garlic, 4 tablespoons Cajun-style seasoning, and 4 tablespoons seasoned salt. Boil ribs in seasoned water for 15 to 20 minutes.
3. In a mixing bowl, mix together barbecue sauce, 2 tablespoons garlic, 2 tablespoons Cajun-style seasoning, 2 tablespoons seasoned salt, and Worcestershire sauce.
4. Place ribs in large baking dishes, and apply a generous amount of the barbecue sauce mixture to the ribs. Set aside for 10 to 15 minutes to marinate.
5. Grill the ribs for 7 to 12 minutes per side, until nicely browned. Enjoy.
Submitted by: John Samples
"This is a tasty, treaty baby back ribs recipe, and it's real easy to prepare. Serve the remaining glaze with the ribs." Original recipe yield: 8 servings.
INGREDIENTS:
1 1/2 gallons water
2 tablespoons minced garlic
4 tablespoons Cajun seasoning
4 tablespoons seasoned salt
4 pounds pork baby back ribs
1 (18 ounce) bottle barbeque sauce
2 tablespoons minced garlic
2 tablespoons Cajun seasoning
2 tablespoons seasoned salt
6 tablespoons Worcestershire sauce
DIRECTIONS:
1. Preheat grill for medium heat.
2. In a large pot, bring the water to a boil. Season boiling water with 2 tablespoons garlic, 4 tablespoons Cajun-style seasoning, and 4 tablespoons seasoned salt. Boil ribs in seasoned water for 15 to 20 minutes.
3. In a mixing bowl, mix together barbecue sauce, 2 tablespoons garlic, 2 tablespoons Cajun-style seasoning, 2 tablespoons seasoned salt, and Worcestershire sauce.
4. Place ribs in large baking dishes, and apply a generous amount of the barbecue sauce mixture to the ribs. Set aside for 10 to 15 minutes to marinate.
5. Grill the ribs for 7 to 12 minutes per side, until nicely browned. Enjoy.
Wednesday, July 6, 2011
Apricot Glazed Spareribs
Apricot Glazed Spareribs
Pork spareribs recipe glazed with an apricot sauce made with dried apricots and vinegar and brown sugar.
4 to 5 pounds pork spareribs, cut in serving-size pieces
1 teaspoon salt
water
salt and pepper, to taste
Apricot Glaze
1 1/2 cups water
1 cup chopped dried apricots
1/2 cup brown sugar
2 tablespoons vinegar
2 teaspoons lemon juice
1 teaspoon ground ginger
1/2 teaspoon salt
In a large saucepan or Dutch oven, cover pork ribs with salted water; cover and simmer until the ribs are tender, about 1 hour. Drain ribs well and season with a little salt and pepper. Brush ribs with the Apricot Glaze and grill over medium-low coals for 20 to 30 minutes, turning once or twice and brushing with
additional glaze each turn.
Makes 4 servings.
To make Apricot Glaze: In a medium saucepan, combine water, apricots, brown sugar, vinegar, lemon juice, ginger, and 1/2 teaspoon salt. Bring to a boil; reduce heat, cover, and simmer for about 5 minutes. Pour into a blender and process until smooth.
Pork spareribs recipe glazed with an apricot sauce made with dried apricots and vinegar and brown sugar.
4 to 5 pounds pork spareribs, cut in serving-size pieces
1 teaspoon salt
water
salt and pepper, to taste
Apricot Glaze
1 1/2 cups water
1 cup chopped dried apricots
1/2 cup brown sugar
2 tablespoons vinegar
2 teaspoons lemon juice
1 teaspoon ground ginger
1/2 teaspoon salt
In a large saucepan or Dutch oven, cover pork ribs with salted water; cover and simmer until the ribs are tender, about 1 hour. Drain ribs well and season with a little salt and pepper. Brush ribs with the Apricot Glaze and grill over medium-low coals for 20 to 30 minutes, turning once or twice and brushing with
additional glaze each turn.
Makes 4 servings.
To make Apricot Glaze: In a medium saucepan, combine water, apricots, brown sugar, vinegar, lemon juice, ginger, and 1/2 teaspoon salt. Bring to a boil; reduce heat, cover, and simmer for about 5 minutes. Pour into a blender and process until smooth.
Tuesday, July 5, 2011
South Carolina Sauce
South Carolina Sauce
2/3 cup prepared mustard
1/2 cup sugar
1/4 cup light brown sugar
1 cup cider vinegar
2 tablespoons chili powder
1 teaspoon pepper
1 teaspoon white pepper
1/4 teaspoon cayenne
5 drops Tabasco sauce -- to taste
1/2 teaspoon soy sauce
2 tablespoons butter
Combine all ingredients except soy and butter in saucepan and simmer 10 min. Remove from heat. Stir in soy sauce and butter. Use as a condiment when serving grilled pork, beef or chicken.
2/3 cup prepared mustard
1/2 cup sugar
1/4 cup light brown sugar
1 cup cider vinegar
2 tablespoons chili powder
1 teaspoon pepper
1 teaspoon white pepper
1/4 teaspoon cayenne
5 drops Tabasco sauce -- to taste
1/2 teaspoon soy sauce
2 tablespoons butter
Combine all ingredients except soy and butter in saucepan and simmer 10 min. Remove from heat. Stir in soy sauce and butter. Use as a condiment when serving grilled pork, beef or chicken.
Monday, July 4, 2011
Tangy Barbecue Sauce Recipe
Tangy Barbecue Sauce Recipe
"This sweet and tangy basting sauce came from my husband's family," says Jenine Schmidt of Stoughton, Wisconsin. "With just four ingredients, it's simple to stir up," she adds. A speedy alternative to bottled
sauce, it can be brushed on chicken, ribs, pork or even turkey.
Ingredients
* 1 cup ketchup
* 2/3 cup packed brown sugar
* 2 teaspoons prepared mustard
* 1/2 teaspoon ground nutmeg
Directions
* In a bowl, combine all ingredients. Use as a basting sauce for grilled meat. Yield: 1-1/3 cups.
Tangy Barbecue Sauce published in Quick Cooking November/December 1998, p19
"This sweet and tangy basting sauce came from my husband's family," says Jenine Schmidt of Stoughton, Wisconsin. "With just four ingredients, it's simple to stir up," she adds. A speedy alternative to bottled
sauce, it can be brushed on chicken, ribs, pork or even turkey.
Ingredients
* 1 cup ketchup
* 2/3 cup packed brown sugar
* 2 teaspoons prepared mustard
* 1/2 teaspoon ground nutmeg
Directions
* In a bowl, combine all ingredients. Use as a basting sauce for grilled meat. Yield: 1-1/3 cups.
Tangy Barbecue Sauce published in Quick Cooking November/December 1998, p19
Western Carolina Style
Western Carolina Style
1 cup ketchup
1 cup brown sugar -- firm packed
1/2 cup lemon juice
3 tablespoons butter
1/4 cup onion -- minced
1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
Place all ingredients in saucepan. Bring to boil and simmer 30 min.,or until slightly thickened. Makes 1 1/2 cups.
1 cup ketchup
1 cup brown sugar -- firm packed
1/2 cup lemon juice
3 tablespoons butter
1/4 cup onion -- minced
1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
Place all ingredients in saucepan. Bring to boil and simmer 30 min.,or until slightly thickened. Makes 1 1/2 cups.
Whiskey a Go Go Sauce
Whiskey a Go Go Sauce
1 teaspoon dry mustard
2 cups ketchup
1/2 cup Bourbon -- to taste
1/2 cup molasses
1/2 cup vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Tabasco sauce
2 tablespoons lemon juice
1 tablespoon soy sauce
4 cloves garlic -- crushed
1/2 teaspoon pepper
1 tablespoon parsley -- dried
In a pot mix dry mustard and a little of the ketchup to form a paste. Slowly add the rest of the ketchup, stirring constantly. Add everything else. bring to boil over medium heat then simmer 10 min.
1 teaspoon dry mustard
2 cups ketchup
1/2 cup Bourbon -- to taste
1/2 cup molasses
1/2 cup vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Tabasco sauce
2 tablespoons lemon juice
1 tablespoon soy sauce
4 cloves garlic -- crushed
1/2 teaspoon pepper
1 tablespoon parsley -- dried
In a pot mix dry mustard and a little of the ketchup to form a paste. Slowly add the rest of the ketchup, stirring constantly. Add everything else. bring to boil over medium heat then simmer 10 min.
Suzy's Honey Plum Bbq Sauce
Suzy's Honey Plum BBQ Sauce
2nd Place WINNER* GEnie F&W BBQ contest 1992
2 c Bottled Chili Sauce
1/3 c Lemon juice
1/4 c Honey
1/4 c Plum jam
1 t Paprika
1 t Louisiana Hot Sauce
Combine all the ingredients in a saucepan and heat until blended. When cooled can be stored in the refrigerator for up to two weeks.
Use on Poultry, Ribs or Pork Roast
2nd Place WINNER* GEnie F&W BBQ contest 1992
2 c Bottled Chili Sauce
1/3 c Lemon juice
1/4 c Honey
1/4 c Plum jam
1 t Paprika
1 t Louisiana Hot Sauce
Combine all the ingredients in a saucepan and heat until blended. When cooled can be stored in the refrigerator for up to two weeks.
Use on Poultry, Ribs or Pork Roast
CROCKPOT HONEY RIBS AND RICE
CROCKPOT HONEY RIBS AND RICE
2 lbs. lean spare ribs
1 can condensed beef bouillon
1/2 c. water
2 tbsp. maple syrup
2 tbsp. honey
3 tbsp. soy sauce
2 tbsp. barbecue sauce
1/2 tsp. dry mustard
Bake ribs at 350 degrees for 1 hour (1/2 hour per side) or broil for 15 to 20 minutes to remove fat. Cut into single servings. Combine ingredients in Crockpot, stir to mix. Add ribs. Cover and cook overnight or on low for 8 hours. Serve over rice. Enjoy.
2 lbs. lean spare ribs
1 can condensed beef bouillon
1/2 c. water
2 tbsp. maple syrup
2 tbsp. honey
3 tbsp. soy sauce
2 tbsp. barbecue sauce
1/2 tsp. dry mustard
Bake ribs at 350 degrees for 1 hour (1/2 hour per side) or broil for 15 to 20 minutes to remove fat. Cut into single servings. Combine ingredients in Crockpot, stir to mix. Add ribs. Cover and cook overnight or on low for 8 hours. Serve over rice. Enjoy.
GRILLED CHIPOTLE STUFFED PORK TENDERLOIN
GRILLED CHIPOTLE STUFFED PORK TENDERLOIN
Serve with: Spanish rice and grilled mixed bell peppers drizzled with citrus vinaigrette.
2 15-ounce pork tenderloins
2 tablespoons finely chopped canned chipotle chiles plus 1 tablespoon adobo sauce
1/3 cup plain whole-milk yogurt
1 tablespoon olive oil
1 tablespoon cumin seeds
Purchased guacamole or you can make your own Prepare grill ( medium heat ).
Place tenderloins on work surface. Starting at 1 long side, cut each horizontally to within 1/2 inch of opposite side.
Open like book and sprinkle with salt. Spread 1 tablespoon chopped chiles down center of each tenderloin.
Close tenderloins, pressing to adhere, and sprinkle with salt.
Whisk yogurt, 1 tablespoon oil, cumin, and 1 tablespoon adobo sauce in small bowl to blend.Transfer tenderloins to plate and brush each heavily with some yogurt sauce.
Set tenderloins aside 15 minutes.Brush grill rack with oil.
Grill tenderloins, brushing occasionally with remaining yogurt sauce, until just cooked through and thermometer inserted into thickest part of meat registers 145°F, about 10 minutes per side. Transfer tenderloins to platter.
Let stand 5 minutes, then cut crosswise into 1/2-inch-thick slices.
Serve tenderloins with guacamole.
Market tip: Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, can be found in Latin American markets,specialty foods stores, and some supermarkets.
Makes 4 servings
Serve with: Spanish rice and grilled mixed bell peppers drizzled with citrus vinaigrette.
2 15-ounce pork tenderloins
2 tablespoons finely chopped canned chipotle chiles plus 1 tablespoon adobo sauce
1/3 cup plain whole-milk yogurt
1 tablespoon olive oil
1 tablespoon cumin seeds
Purchased guacamole or you can make your own Prepare grill ( medium heat ).
Place tenderloins on work surface. Starting at 1 long side, cut each horizontally to within 1/2 inch of opposite side.
Open like book and sprinkle with salt. Spread 1 tablespoon chopped chiles down center of each tenderloin.
Close tenderloins, pressing to adhere, and sprinkle with salt.
Whisk yogurt, 1 tablespoon oil, cumin, and 1 tablespoon adobo sauce in small bowl to blend.Transfer tenderloins to plate and brush each heavily with some yogurt sauce.
Set tenderloins aside 15 minutes.Brush grill rack with oil.
Grill tenderloins, brushing occasionally with remaining yogurt sauce, until just cooked through and thermometer inserted into thickest part of meat registers 145°F, about 10 minutes per side. Transfer tenderloins to platter.
Let stand 5 minutes, then cut crosswise into 1/2-inch-thick slices.
Serve tenderloins with guacamole.
Market tip: Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, can be found in Latin American markets,specialty foods stores, and some supermarkets.
Makes 4 servings
Sunday, July 3, 2011
Pork Tenderloin With Mustard Sauce
Pork Tenderloin With Mustard Sauce
2-1/2 to 3 lb. pork tenderloin
MARINADE:
1/4 cup soy sauce
1/4 cup bourbon
2 Tbs. brown sugar
SAUCE:
1/3 cup sour cream
1/3 cup mayonnaise
1 Tbs. dry mustard
1 Tbs. chopped scallions
1-1/2 tsp. vinegar
Salt
Marinate meat several hours at room temperature. Turn occasionally. Grill on barbeque grill for about 1/2 hour or bake at 325 for 1 hour. Baste frequently with marinade. Carve on diagonal and serve with the Mustard Sauce.
-cooks.com
2-1/2 to 3 lb. pork tenderloin
MARINADE:
1/4 cup soy sauce
1/4 cup bourbon
2 Tbs. brown sugar
SAUCE:
1/3 cup sour cream
1/3 cup mayonnaise
1 Tbs. dry mustard
1 Tbs. chopped scallions
1-1/2 tsp. vinegar
Salt
Marinate meat several hours at room temperature. Turn occasionally. Grill on barbeque grill for about 1/2 hour or bake at 325 for 1 hour. Baste frequently with marinade. Carve on diagonal and serve with the Mustard Sauce.
-cooks.com
Oven Barbecued Ribs
Oven Barbecued Ribs
1 side of baby back ribs
1 lemon, thinly sliced
1 small onion, thinly sliced
1/2 cup water
2/3 cup ketchup
1/4 cup brown sugar
3 Tbs. sherry or white wine vinegar
3/4 tsp. dry mustard
3/4 tsp. chili powder
1/4 tsp. salt
1/4 tsp. paprika
1 Tbs. Worcestershire sauce
Arrange ribs in shallow roasting pan. Distribute lemon and onion slices over ribs. Pour in water. Cover with foil and bake at 350 for 50 to 60 minutes.
Meanwhile, in a small saucepan over medium heat, combine ketchup, brown sugar, vinegar, mustard, chili powder, salt, paprika and Worcestershire. Cook, uncovered, until sauce thicken slightly. Set aside.
Remove ribs form oven, lift off and discard lemon and onion slices. Lift out ribs and cut between each rib bone.
Discard pan drippings. Return ribs to pan in a single layer with meaty sides up. Brush all over with barbeque sauce using about 1/2 of the sauce.
Return ribs to oven and continue baking, uncovered, brushing often with remaining sauce, for 30 to 35 more minutes or until meat is well browned and fork tender.
-cooks.com
1 side of baby back ribs
1 lemon, thinly sliced
1 small onion, thinly sliced
1/2 cup water
2/3 cup ketchup
1/4 cup brown sugar
3 Tbs. sherry or white wine vinegar
3/4 tsp. dry mustard
3/4 tsp. chili powder
1/4 tsp. salt
1/4 tsp. paprika
1 Tbs. Worcestershire sauce
Arrange ribs in shallow roasting pan. Distribute lemon and onion slices over ribs. Pour in water. Cover with foil and bake at 350 for 50 to 60 minutes.
Meanwhile, in a small saucepan over medium heat, combine ketchup, brown sugar, vinegar, mustard, chili powder, salt, paprika and Worcestershire. Cook, uncovered, until sauce thicken slightly. Set aside.
Remove ribs form oven, lift off and discard lemon and onion slices. Lift out ribs and cut between each rib bone.
Discard pan drippings. Return ribs to pan in a single layer with meaty sides up. Brush all over with barbeque sauce using about 1/2 of the sauce.
Return ribs to oven and continue baking, uncovered, brushing often with remaining sauce, for 30 to 35 more minutes or until meat is well browned and fork tender.
-cooks.com
Smoky Beef Brisket Sauce
Smoky Beef Brisket Sauce
Ingredients
2-1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup chopped onion
2 tablespoons Worcestershire sauce
2 to 3 teaspoons Liquid Smoke
1 teaspoon garlic powder
1 teaspoon hot pepper sauce
1/2 teaspoon pepper
Directions
* In a large saucepan, combine all ingredients. Bring to a boil over medium heat, stirring often. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through.
Yield: 2-1/2 cups.
Ingredients
2-1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup chopped onion
2 tablespoons Worcestershire sauce
2 to 3 teaspoons Liquid Smoke
1 teaspoon garlic powder
1 teaspoon hot pepper sauce
1/2 teaspoon pepper
Directions
* In a large saucepan, combine all ingredients. Bring to a boil over medium heat, stirring often. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through.
Yield: 2-1/2 cups.
Sweet and Tangy low-sodium Sauce
Sweet and Tangy low-sodium Sauce
Ingredients
* 1 large onion, chopped
* 1 jalapeno pepper, seeded and chopped
* 1 tablespoon olive oil
* 1-1/2 cups water
* 1 can (6 ounces) tomato paste
* 1/2 cup packed brown sugar
* 1/2 cup cider vinegar
* 1/4 cup honey
* 2 tablespoons chili powder
* 1 tablespoon molasses
* 2 teaspoons chicken bouillon granules
* 1 teaspoon garlic powder
* 1/2 teaspoon onion powder
* 1/2 teaspoon ground cumin
* 1/4 teaspoon pepper
* 1/4 teaspoon cayenne pepper
* 1/2 to 1 teaspoon liquid smoke, optional
Directions
* In a saucepan, cook onion and jalapeno in oil over medium heat until tender and lightly browned. Add the next 13 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until thickened, stirring occasionally.
* Remove from the heat. Stir in liquid smoke if desired. Store in the refrigerator for up to 2 weeks. Yield: 2-1/2 cups.
Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.
Ingredients
* 1 large onion, chopped
* 1 jalapeno pepper, seeded and chopped
* 1 tablespoon olive oil
* 1-1/2 cups water
* 1 can (6 ounces) tomato paste
* 1/2 cup packed brown sugar
* 1/2 cup cider vinegar
* 1/4 cup honey
* 2 tablespoons chili powder
* 1 tablespoon molasses
* 2 teaspoons chicken bouillon granules
* 1 teaspoon garlic powder
* 1/2 teaspoon onion powder
* 1/2 teaspoon ground cumin
* 1/4 teaspoon pepper
* 1/4 teaspoon cayenne pepper
* 1/2 to 1 teaspoon liquid smoke, optional
Directions
* In a saucepan, cook onion and jalapeno in oil over medium heat until tender and lightly browned. Add the next 13 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until thickened, stirring occasionally.
* Remove from the heat. Stir in liquid smoke if desired. Store in the refrigerator for up to 2 weeks. Yield: 2-1/2 cups.
Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.
Subscribe to:
Posts (Atom)