Posted on May 5, 2015
OK, what's the best BBQ recipe EVER? :) Post yours - I need some variety...
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My personal (and the favorite of many here at my unit):
-1/2c soy sauce
-1/4c rice vinegar
-1/8c worchestershire
-2 tblsp cracked black pepper
-2 crushed cloves garlic
-1/4c red wine
-1 tblsp onion powder
-sriracha to taste
-2 tblsp sesame seed oil
Mix it all, let beef soak in it for 2 hours room temp (soy will keep it from going south-no worries)...have gotten nothing but rave reviews from this. Anyone else have any good marinade or other BBQ secrets they wish to divulge?
EDIT - engrish wuz crud O.o
-1/2c soy sauce
-1/4c rice vinegar
-1/8c worchestershire
-2 tblsp cracked black pepper
-2 crushed cloves garlic
-1/4c red wine
-1 tblsp onion powder
-sriracha to taste
-2 tblsp sesame seed oil
Mix it all, let beef soak in it for 2 hours room temp (soy will keep it from going south-no worries)...have gotten nothing but rave reviews from this. Anyone else have any good marinade or other BBQ secrets they wish to divulge?
EDIT - engrish wuz crud O.o
Food/Chow
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Off Duty
Edited >1 y ago
Posted >1 y ago
Responses: 3
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http://www.amazingribs.com Meathead has many recipes and techniques there and they are all amazing!!!! The Memphis dust he has a recipe for is GREAT on ribs, and I mixed 2 TB in with a1# ground burger and hit it with a little smoke in the Weber and you will be salivating until you get it in your mouth!
AmazingRibs.com is all about barbecue, grilling, outdoor cooking with tested recipes for baby back ribs, spareribs, pulled pork, beef brisket, barbeque sauces, steaks, hamburgers, tips on technique, and reviews of hundreds of grills and BBQ smokers, and food thermometers.
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Its a crappy detail, but I volunteer to taste test and let you know. Please ship vacuum sealed, marinated sides of beef, pork, or goat and whole chickens overnight via FedEx, packed in dry Ice to my address. I'll let you know my findings after I recover from my protein induced coma.
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My wing recipe: equal parts of salt, pepper, onion powder, garlic powder, add a small amount of cayenne. Now to make you wings go over the top, skewer them with bamboo skewers so the leg straight. Now rub that goodness all over them.
Set up your broiler and broiler pan, yes I said it, the broiler, we want the grease to run off these and crisp up at the same time. Now place your wings on the rack that comes with the broiler or elevate them so the grease will run off. Place in broiler for ten minutes, pull them out, rotate the wings, 180 degrees and go back in for another 5-10 minutes.
When they are done to your liking, pull them off the skewer by giving them a slight twist and putt the skewer from the wing.
Now, I like to chop the wing in thirds, and place them in a bowl .
These are great just the way they are, or mix of a 1/3 cup Frank's hot sauce with a 3 Tbl spoons of butter, heat it up , and pour over the wings or set it aside.
Enjoy.
Set up your broiler and broiler pan, yes I said it, the broiler, we want the grease to run off these and crisp up at the same time. Now place your wings on the rack that comes with the broiler or elevate them so the grease will run off. Place in broiler for ten minutes, pull them out, rotate the wings, 180 degrees and go back in for another 5-10 minutes.
When they are done to your liking, pull them off the skewer by giving them a slight twist and putt the skewer from the wing.
Now, I like to chop the wing in thirds, and place them in a bowl .
These are great just the way they are, or mix of a 1/3 cup Frank's hot sauce with a 3 Tbl spoons of butter, heat it up , and pour over the wings or set it aside.
Enjoy.
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