Barbecue Beef Sandwiches (SERVES 6-8)
• 2 1/2 to 3 pounds lean chuck roast • 1 1/2 cups ketchup • 1/4 cup packed brown sugar • 1/4 cup wine vinegar • 2 tablespoons Dijon mustard • 1 tablespoon Worcestershire sauce • 1 teaspoon liquid smoke flavoring • 1/2 teaspoon garlic powder • ... | |
Barbecue Chicken Chopped Salad (Yields 4-6 Servings)
• 1/4 cup prepared barbecue sauce • 2 tablespoons olive oil • 2 tablespoons lime juice • 1 tablespoon of red wine vinegar • 2 (15-ounce) cans kidney beans, drained and rinsed • 2 cups chopped cooked chicken • 1 cup cooked fresh corn kernels ... | |
Barbecued Ground Beef Sandwiches (SERVES 8)
• 1 pound ground beef • 1 teaspoon finely chopped onion • 1 cup ketchup • 1 tablespoon prepared mustard • 1 (12-ounce) bottle chili sauce • 1 tablespoon Worcestershire sauce • 1 tablespoon white vinegar • 1 teaspoon celery seeds • 1 tablespoon ... | |
Barbecued Ribs with Chipotle (SERVES 4)
• 3 pounds pork baby back ribs, cut into 2-rib sections • ½ cup prepared barbecue sauce (original) • 1 ½ tablespoons chopped chipotle peppers in adobe sauce • 1 ½ tablespoons orange marmalade ... | |
Barbecued Steelhead Trout
• 2 pounds steelhead trout fillets • 1/4 cup butter, melted • 2 tablespoons lemon juice • 1/4 teaspoon paprika • 1/8 teaspoon cayenne pepper • 1/4 cup barbeque sauce ... | |
Barbecued Trout
• 2 pounds steelhead trout fillets • 1/4 cup butter, melted • 2 tablespoons lemon juice • 1/4 teaspoon paprika • 1/8 teaspoon cayenne pepper • 1/4 cup barbeque sauce ... | |
Basic Beef Stew with Carrots and Mushrooms (8 servings (serving size: about 1 cup))
• 1 tablespoon olive oil, divided • 1 pound small cremini mushrooms • Cooking spray • 2 cups chopped onion • 3 garlic cloves, minced • 1/3 cup all-purpose flour (about 1 1/2 ounces) • 2 pounds lean beef stew meat, cut into bite-sized pieces ... | |
Basic Roast Beef (Serves 8-10)
• 1 boneless beef rump roast (3 pounds) • 3 tablespoons vegetable oil • 3 cups hot water • 4 teaspoons beef bouillon granules • 1 tablespoon dried oregano • 2 garlic cloves, peeled and minced • 1/2 teaspoon salt • 1/2 teaspoon pepper ... | |
Basil Baked Cod Fillets
• 1/2 lb. cod fillet • 1 tsp. olive oil • 1 tsp. lemon juice • 1/4 tsp. dried basil, crushed • 1/8 tsp. black pepper • Dash salt • 2 plum tomatoes, cored and cut crosswise into thin slices • 2 tsp. grated Parmesan cheese ... | |
Baton Rouge Chicken (Serves 4)
• 4 skinless, boneless chicken breast halves (4 ounces each) • 2 tablespoons margarine, melted ... | |
Bay and Lemon Brined Turkey (Makes 12 to 15 servings)
• 1 (12 to 15-pound) turkey
For the brine: • 2 gallons water • 1 cup sugar • 1 cup kosher salt • 2 lemons, sliced in 1/2 • 4 bay leaves • 3 cinnamon sticks • Small handful cloves ... | |
BBQ Cheddar Burgers with French Fries (Makes 4 burgers)
• 3 1/2 pounds lean ground beef • 1/2 cup purchased barbecue sauce • 1 teaspoon garlic powder • 1 teaspoon salt • 1 teaspoon ground black pepper • 1 cup grated cheddar cheese • 12 sesame-seed hamburger buns, lightly toasted • Lettuce leaves ... | |
BBQ Chicken Pizza (6-8)
• 16 oz. cooked chicken, cut into 1/2-inch cubes • 1 cup hickory-flavored barbeque sauce &# ...
Wine Pairing: Relax Cool Red | |
BBQ King Crab (Makes 6 servings)
• 2 lb. frozen cooked King crab legs, thawed & shelled • 1/4 c. butter, melted • 1/4 lemon juice • 1 tbsp. mustard • 1/4 c. snipped parsley • 1/4 c. dry wine ... | |
BBQ Pork Spare Ribs with Sauce (SERVES 4)
• FOR BBQ SEASONING • 4 ounces paprika • 1 teaspoon onion powder • 2 ounces white sugar • 1 (4-pound) slab pork spare ribs • FOR BBQ SAUCE • 16 ounces ketchup • 3 ounces brown sugar • 3 ounces white sugar • 1 ½ teaspoons onion powde ... | |
BBQ Ribs
• 4 pounds pork spareribs • 1 cup brown sugar • 1/4 cup ketchup • 1/4 cup soy sauce • 1/4 cup Worcestershire sauce • 1/4 cup rum • 1/2 cup chile sauce • 2 cloves garlic, crushed • 1 teaspoon dry mustard • 1 dash ground black pepper ... | |
BBQ Snapper Fillet (Makes 6 servings)
• 1 C olive oil • 12 garlic cloves, peeled • 1 T seafood seasoning • 1 tsp. seasoning blend (recommended: Old Bay) • 1/2 tsp. New Mexico chili powder • 6 (8-oz.) Pacific red snapper fillets ... | |
BBQ Trout
• 2 pounds steel head trout fillets • 1/4 cup butter, melted • 2 tablespoons lemon juice • 1/4 teaspoon paprika • 1/8 teaspoon cayenne pepper • 1/2 cup barbeque sauce ... | |
Bean and Avocado Wraps with Chipotle Chiles (SERVES 4)
• 1 tablespoon canola oil • 1 ½ tablespoons cider vinegar • 2 teaspoons finely chopped canned chipotle chiles in adobo sauce • ¼ teaspoon salt • 1 ½ cups prepared coleslaw mix (without coleslaw dressing) • ¼ cup chopped fresh c ... | |
Bean and Portabello Burger (Serves 4)
• 4 tablespoons canola oil • 2 medium portabellos, diced • 1/2 red onion, diced • 1 ...
Wine Pairing: Koonunga Hills Shiraz-Cabernet | |
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