Search Results (365 found)
cooking.nytimes.com
We think of ribs as an all-day affair, the meat cooked in smoke and low heat until it begins to pull from the bone But baby backs are quicker and can be grilled as well, and the result is delicious This recipe benefits from a basting technique used by the chef and barbecue madman Adam Perry Lang, who thins out his barbecue sauce with water, then paints it onto the meat he’s cooking in coat after coat, allowing it to reduce and intensify rather than seize up and burn.
Ingredients: barbecue sauce, pork ribs
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While living in Texas for many years, I became a devoted fan of barbecue. In Texas, barbecue is an art and everyone competes for the best barbecue sauce. I loved...
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The meatloaf is great the next day between two slices of buttered bread for a meatloaf sandwich!
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You don’t need a mega-barbecuer to get slow-cooked flavor and tenderness.
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Grilled beef burgers are topped with honey-barbecue sauce, crisp bacon, onion rings, cheese slices, and tomatoes.
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Turkey burgers are a popular lunch at Gwyneth Paltrow's house, where she serves them on toasted brioche buns. She usually adds a topping or two, like Swiss cheese and a few pickled jalapeños.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Smoky barbecue sauce and cheese-toasted corn bread croutons put a Texas spin on hearty greens.
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This recipe for fall-off-the-bone tender barbecue chicken thighs made in the Instant Pot® is perfect for those days when grilling is out of the question.
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Put that cranberry sauce to good use.