formido/recipes-20k huggingface dataset:
barbecued pork ribs
to prepare the ribs place one rib rack meat side down on a cutting board and with a knife cut a small slit through the membrane at the end of the rack
then use a paper towel and peel the membrane off the rack and discard
repeat with the other rack
to make the rub combine the rub ingredients in a bowl
rub mixture on both sides of the racks
place ribs on a baking sheet and cover and refrigerate for at least 2 hours
let stand at room temperature for 30 minutes before cooking
to make the sauce heat the oil in a saucepan over medium heat
add and onion and garlic and cook for 2-5 minutes or until onion is tender
stir in red pepper flakes and tomato paste and cook for another minute
stir in bourbon and the next 5 ingredients an cook stirring until sugar dissolves
bring the sauce to a boil and then reduce heat and simmer until reduced by half
season with salt and pepper
let cool
puree in blender until smooth
prepare grill by placing a 9 x 12 inch disposable aluminum pan in center of bottom rack in grill
prepare charcoal grill or gas grill to medium low
let ribs stand at room temperature for 30 minutes while preparing gril
fold a paper towel in half and dip in oil - use it to brush grill racks
place both rib racks , bone side down , on top of grill rack directly over pan
cover and cook ribs without turning for 3- 3 1 / 2 hours or until meat is tender but not falling off the bones
to maintain temperature of 275 - 325 degrees f you will need to add briquettes to each charcoal pile every hour or so
transfer 1 cup of the sauce to a small serving bowl
set aside
with remaining sauce brush both sides of the ribs
cover and grill for another 15 minutes or until ribs are deep mahogany
let stand for 10 minutes and serve with reserved sauce
these can also be made in the oven by cooking them in a 350-degree oven for 2 hours
barbecued pork sandwiches
heat oven to 325f, sprinkle pork with salt and pepper, heat a dutch oven for 1 minute over medium-high heat, brown pork on all sides , about 4 minutes per side, add barbecue sauce to dutch oven, cover and bake 1 hours until pork is fork-tender, transfer pork to cutting board, slice into thin pieces, return to dutch oven and cook for 5 minutes over medium heat, place rolls on serving plate, divide pork mixture and spoon into each roll, serve with coleslaw , if desired
barbecued pork sandwiches   crockpot
trim fat from meat
in a bowl combine dry spices and rub into all sides of meat
add 1 cup water to large crockpot then place the meat into the crockpot
cook on low for 6 - 8 hours until done
when meat is done remove from crockpot and transfer to a plate cover with foil and let sit
in the mean time make the sauce by mixing the tomato sauce , ketchup , onion , green pepper , vinegar , brown sugar , worchestershire sauce , mustard , chili powder , garlic in a medium saucepan and simmer for 15 minutes
pull the pork and shred it with forks and combine the sauce and meat and serve
barbecued pork shoulder  boston butt
soak your hickory chips for at least 8 hours
place the charcoal on one side of the grill , place a pan of water on the other side
fire up the coals , and spread them out once they are white and ashy
place your grilling rack on the grill , and let it sit for about 5 minutes covered
while the charcoal is getting hot , saute the onion and garlic in butter in a medium saucepan until tender
stir in the brown sugar , ketchup , vinegar , water , worcestershire sauce , lemon rind , lemon juice , hot sauce and chili powder
bring to a boil
reduce heat and simmer , uncovered for 5 minutes , stirring occasionally
remove sauce from heat
insert the meat thermometer into the thickest part of the roast , making sure it doesn't touch bone or fat
i usually just insert the thermometer after it has cooked a while to check for doneness
place the meat on the grill over the pan of water
toss some hickory chips over the charcoal to create some great smoke
cover with the lid , and make sure the vents are open over the meat to draw the heat and smoke towards the meat
cook over low coals for 3 hours , turning the roast halfway through the cooking time
you will need to add charcoal and hickory chips about every 30-40 minutes to keep the fire and smoke going
i slip them in the side and flick them over to the active charcoal with a tong ! after cooking for 3 hours , baste the roast with the sauce
cover and cook an additional hour or until the thermometer registers 160 degrees
baste frequently with the sauce
let stand 10 to 15 minutes before slicing
serve sliced with potato salad or cole slaw , or you can put it on sandwiches
barbecued pork shoulder for 50   pulled pork
trim surface fat from pork
place meat in large dutch oven or stockpot , cover with water and add salt , 2 teaspoons of the pepper and chopped onion
cover and simmer for 2 hours , or until meat pulls away from the bone
cool meat in broth until it can be handled
drain off broth and save for a different use
shred meat
cover
set aside
in a large dutch oven or stockpot , combine remaining ingredients
bring to a boil , add pork and heat thoroughly
adjust seasonings if needed
serve with buns or rolls
serves 50
barbecued pork strips
combine all ingredients except pork strips in crock pot and stir well, add pork and stir to coat, cook on low , covered , for 8-10 hours
barbecued pork tenderloin
combine first 4 ingredients in a large zip-top plastic bag
add pork
seal and marinate in refrigerator 2 to 12 hours
turning bag occasionally
remove pork from bag
discard marinade
prepare grill
heating one side to medium and one side to high heat
combine ground coffee and next 4 ingredients
rub over pork
let stand at room temperature for 15 minutes
combine 1 / 4 cup barbecue sauce and 1 tablespoons apple cider vinegar
reserve 2 tablespoons of the barbecue sauce mixture , and set aside
place pork on grill rack coated with cooking spray over high heat
grill 3 minutes , turning pork on all sides
place pork over medium heat
grill 15 minutes , turning pork occasionally
baste with 3 tablespoons barbecue sauce mixture
grill 5 minutes or until thermometer registers 160 degrees f , turning pork occasionally
place pork on a platter , brush with reserved 2 tablespoons barbecue sauce mixture
cover with foil
let stand 5 minutes
barbecued pork tenderloins
place tenderloins in shallow noncorrosive pan
add orange juice , soy sauce , honey , garlic , rosemary , and a generous grinding of pepper
turn tenderloins over several times to mix marinade
refrigerate coverede , turning meat once or twice , at least 2 hours
start charcoal or gas grill for grilling
when coals are very hot and covered with gray ash , or gas grill is preheated , brush grill rack with oil and place tenderloins on grill
sprinkle lightly with salt
grill , turning once , until brown and crusty on outside but still juicy inside , 20-25 minutes
let stand 10 minutes on serving platter fefore slicing
slice diagonally 1 / 2-inch thick
serve at once
broil 6 inches from heat , turning once , about 20 minutes
barbecued pork with cheese cornbread
heat oven to 400 degrees f
combine cornbread mix , milk and egg in a medium bowl
stir in corn , cheese , onions , and jalapeno or green chilis
this mixture will be thick
pour into a greased , 8- inch square baking dish
bake until knife inserted in the center comes out clean , about 25 minutes
let cool 15 minutes
meanwhile , heat barbecued pork and mustard in a covered saucepan over low heat until hot throughout , about 10 minutes
cut cornbread into 6 squares
halve the squares horizontally
place on serving plates
spoon pork on top of one square on each plate
top with the other square to make a sandwich
barbecued pork with chow fun
cut noodles into pieces , 1 1 / 2" long and 1 / 2" wide, set aside, heat 2 tbsp of oil in wok to 400f, add chow fun , and stir-fry quickly until it is well heated, add 1 / 2 tsp salt and the soy sauce, if it's too dry , add the chicken stock, remove from wok, heat 2 tbsp of oil in wok to 400f, stir-fry pork for 1 minute, add bok choy , sprouts , and scallion , and 1 / 2 tsp salt, stir-fry for 2 minutes, add chow fun and stir until heated throughout
barbecued pork  chinese style
trim fat off pork and cut meat into pieces about the size of pork chops , 3 / 4 inch thick
combine the marinade ingredients in a large mixing bowl and mix thoroughly
dip each piece of pork into the marinade to coat well
cover and refrigerate for 4 hours or overnight
place pork pieces on a barbecue grill over medium heat and barbecue for about 30 minutes or until fully cooked , turning once or twice while cooking
during the last 10 minutes , baste with the marinade
line a roasting pan with foil and add some water to prevent smoking
put the pan on the lower rack
place the pork on the upper rack , 3 inches from the heat source
broil pork pieces 2 minutes on each side
brush with marinade
reduce heat to 350f and roast for 30 minutes
divide leftover pork into 4-ounce packages and freeze
barbecued pot roast
combine salt and pepper, rub over the roast, heat oil in a dutch oven, brown roast on all sides, add tomato sauce , water , onions and garlic, cover and simmer for 30 minutes, combine the remaining ingredients, pour over the meat, cover and simmer for 3-4 hours , or until the meat is tender
barbecued potato salad
place potatoes in a large saucepan, cover with cold water, bring to the boil over high heat, reduce heat to medium, boil for 10 minutes or until potatoes are just tender, drain, set aside for 5 minutes or until cool enough to handle, cut diagonally into 2cm-thick slices, drizzle with oil, heat a barbecue plate or chargrill over medium-high heat, cook potato for 4 to 5 minutes each side or until browned, transfer to a bowl, add onion , gherkin and parsley, whisk sour cream and vinegar together in a jug, season with salt and pepper, drizzle over potato mixture, serve
barbecued potatoes
spray a 9" x 13" pan with pam and layer potatoes evenly, combine the dressing and the barbecue sauce well and pour evenly over potatoes, cover pan with foil and bake in a 350 degree oven for one hour
barbecued prawns  shrimp  with mustard dipping sauce
to make the sauce- stir together the sauce ingredients in a small bow
set aside
for the prawns- mix together the coriander , cumin , pepper and salt in a large bowl
add the prawns , toss to coat
preheat the barbecue
thread the prawns onto skewers and cook on both sides until done- should take less than 5 minutes to cook
serve warm or chilled with the mustard dipping sauce
barbecued prawns with chilli  lime   cilantro butter
to make the butter , put the garlic , coriander , chilli and lime juice in a food processor and pulse until chopped but not sludgy
remove 1 tbsp of the mix , toss with the prawns and set aside in the fridge
add the butter and some salt and pepper to the food processor , and pulse again until everything is combined
scrape out onto a sheet of foil , roll into a sausage and put in the freezer to harden
let prawns marinate and butter harden for about 1 / 2 hour
heat the barbecue to medium-high
cook the prawns for 3-4 mins on each side until they turn pink
lift them off the barbecue onto a platter and , while still sizzling hot , melt thin slices of about half the butter over the prawns
melt the remaining butter and serve with the prawns to dip into , and lime wedges for squeezing over
barbecued pulled pork
combine all spices in a bowl and rub onto roast
i sometimes let my roast marinade in the rub over night
place pepper & onion into slow cooker , add roast
i don't use the green pepper
combine sauce & brown sugar and pour over meat
cover and cook on low 8-10 hours
or until you can shred the meat easily with two forks
i normally cook mine 15-20 hrs in crockpot but it should be done much sooner than that
serve on buns or over rice
barbecued raspberry hoisin chicken
combine raspberries , hoisin sauce , 3 tablespoons rice vinegar , garlic , orange zest , ginger , pepper , and crushed red pepper in a blender or food processor
blend or process until smooth , about 1 minute
set aside 1 / 4 cup for a dipping sauce
transfer the remaining marinade to a medium bowl and add chicken
stir to coat
cover and refrigerate for at least 2 hours and up to 24 hours
combine water and rice in a medium saucepan and bring to a bowl
cover and reduce heat to a simmer and cook until most of the liquid has been absorbed 40 to 50 minutes
remove from the heat and let stand , covered , until ready to serve
preheat grill to medium-high or preheat the broiler to high
meanwhile , remove the chicken from the marinade , scrape off excess , and thread onto 4 skewers , distributing equally
grill the chicken until browned and cooked through , 3 to 4 minutes per side
if using the broiler , place the chicken on a broiler pan coated with cooking spray and broil 4 inches from the heat source until cooked through , about 5 minutes per side
just before serving , sprinkle the rice with the remaining 2 tablespoons vinegar and 1 / 4 cup scallions , fluff with a fork
sprinkle the chicken and rice with the remaining scallions
serve with the reserved dipping sauce
barbecued recipes grilled shrimp
mix all ingredients with shrimp and marinate in refrigerator for several hours, place in wire grill basket or on skewers and grill about 5 minutes on each side
barbecued red roast pork tenderloin
combine soy sauce , red wine , honey , sugar , food colouring , crushed garlic and halved shallot in a large bowl
sprinkle cinnamon on top , add pork , marinate one hour or cover and refrigerate overnight for best results , turning occasionally
drain pork fillets from marinade , reserve marinade
put pork on wire rack over baking dish
bake in a moderate oven 30 minutes , turning frequently with tongs and basting frequently with marinade
remove from oven , put on board and allow to cool
cut pork into diagonal slices to serve
barbecued ribs
place ribs on a rack in a shallow roasting pan
scatter 4 cloves of sliced garlic over ribs
cover , and bake at 300f for 3
5 hours
cool slightly
in a small bowl , mix together white sugar , paprika , salt , black pepper , chili powder , and ground cumin
rub spices over cooled ribs
cover and refrigerate overnight
next day , in a small saucepan , mix together brown sugar , cider vinegar , molasses , ketchup and chili sauce , worcestershire sauce , lemon juice , onion , dry mustard and 1 clove of crushed garlic
simmer over medium low heat , uncovered for 1 hour
reserve a small amount for basting and use the remainder for a dipping sauce
preheat grill for medium heat
place ribs on grill
grill , covered for about 12 minutes , basting with the reserved sauce until nicely browned and glazed
serve with remaining sauce for dipping
barbecued ribs  either beef or pork
brown the meat in a heavy skillet, combine remaining ingredients in large , deep kettle, bring to a boil , stirring often , and simmer for 10 minutes, add meat , cover and simmer for 2 hours or until meat is tender
barbecued roast beef
put meat in roaster pan with 1 1 / 2-2 inches of water, sprinkle meat with dry seasonings , salt and pepper and rub over meat, pour sauces over meat, cover and bake in oven at 325f for 5 hours, while meat is baking , you can make the sauce, combine all sauce ingredients in saucepan, bring to boil, lower heat, cook and stir for 10 minutes, set aside, take meat out of oven and let set for about 10 minutes, slice meat as thinly as you can, cover with barbecue sauce and keep warm till ready to serve
barbecued roast pork tenderloin char shui
mix all the marinade ingredients together in a dish , add the pork and marinate for at least 2 hours , turning occasionally
heat the oven to 180c
place the pork on a rack in the middle of the oven
place a pan with 6mm of water on the bottom rack in the oven and roast for 30 minutes
allow to rest for 10 minutes
for the glaze , heat oil in saucepan over moderate heat , stir in golden syrup and soy sauce
spoon over meat just before serving
slice on the diagonal to serve
barbecued round steak
cut round steaks into crosswise slices about 1 / 2 inch wide, heat oil, brown steak on all sides, use a slotted spoon to remove meat to a baking dish, set aside, pour off fat , then place remaining ingredients in skillet, bring to a boil then reduce heat and simmer for 2 minutes, pour over steak , cover tightly with foil , and bake at 350 for 1 hour, uncover and bake for 30 minutes longer, serve with rice or potatoes and a salad, barbecue round steak recipe serves 4 to 6
barbecued salmon
in a zip-top plastic bag , combine first 3 ingredients
seal and marinate in refrigerator 1 hour , turning occasionally
remove fish from bag , discard marinade
in a small bowl , combine next 6 ingredients
place fillets in the mixture and marinade longer or you can baste the fish with the sauce
place fillets on grill on medium-high heat and cover with grill lid
cook for 10 to 12 minutes or until fish flakes easily when tested with fork
serve with lemon slice , if desired
barbecued salmon  and  easy marinade
set salmon aside, place all other ingredients in blender, blend until combined, pour marinade over salmon and refrigerate for up to 6 hours, place on med-high grill skin side up and cook for 6-8 minutes, turn over an place skin side down and cook for another 6-8 minutes, the salmon will easily come off the skin, enjoy :yummy"
barbecued salmon steaks
baste steaks every 3 minutes or so with a mixture of the last 5 ingredients , as they are grilling
when finished cooking salmon will flake easily with fork
sprinkle with lemon juice , pepper and garlic powder
place on serving platter and spoon more barbecue sauce over salmon
barbecued salmon with sun dried tomatoes and garlic
combine garlic , parsley , tomatoes , salt and oil in a jar and let stand 2hrs or overnight in fridge
place salmon , skin side down on large piece of greased foil
spread the garlic mixture over the fillet
heat the barbecue to high , add the salmon
close the top and cook the salmon for about 20 minutes or until done
barbecued santa fe chicken sandwich
cut a pocket in chicken breast half
fill with cheese
secure with metal or soaked wooden skewers
grill chicken , covered , over medium heat for 6-8 minutes on each side until juices run clear to desired doneness
toast bread , place sliced tomato on bread , lettuce and chicken
spread sour cream / guacamole mixture on top of bun and place on top of sandwich
barbecued sausage pieces  crock pot
cur sausage in 1 / 2-inch pieces, brown in skillet, place in slow cooker, combine remaining ingredients, pour over sausage, cover, cook on low 2 hours
barbecued sea bass
rinse fillets in cold water , pat dry and sprinkle with salt , pepper , and paprika then set aside
place 2 slices bacon on a large piece of heavy-duty aluminum foil , place a bass fillet lengthwise on each bacon slice
sprinkle 1 / 2 teaspoon lemon juice over each fillet , then fold foil edges over and wrap securely
repeat procedure with remaining ingredients to make 3 additional packets
grill packets over hot coals for 10 minutes then turn packets , and grill for an additional 10 minutes or until fish flakes easily when tested with a fork
barbecued sesame  chicken breasts
combine all ingredients except chicken in a shallow dish and mix well
add chicken , turning to coat
cover and marinate in the refrigerator at least 2 hours
remove chicken from marinade
place the marinade in a small saucepan and heat to a boil , then cool
place the chicken on the grill over hot coals until chicken is done and juices run clear , approximately 7 to 10 minutes per side
turn and baste frequently with reserved marinade
barbecued shrimp
rinse the shrimp in cold water and drain well , set aside
in a small bowl combine the seasoning mix ingredients
combine 1 stick of the butter , the garlic , worcestershire and seasoning mix in a large skillet over high heat
when the butter is melted , add the shrimp
cook for 2 minutes , shaking the pan in a back-and-forth motion
add the remaining 5 tablespoons butter and the stock
cook and shake pan for 2 minutes
add the beer and cook and shake the pan 1 minute longer and remove from heat
serve immediately in bowls with lots of french bread on the side , or on a platter with cooked rice mounded in the middle and the shrimp and sauce surrounding it
barbecued shrimp   cajun style
in a large bowl , mix seasonings
add shrimp
toss
let stand 15 minutes
in a large skillet , over high heat , melt half the butter
add the shrimp mixture , worcestershire sauce , pepper sauce , and garlic
saute 2 minutes
add the remaining butter , the chicken broth and wine
cook 2 minutes , stirring occasionally , until shrimp are just cooked
with a slotted spoon , remove shrimp to a deep platter
to seasoned butter mixture in skillet , add scallions
over high heat , boil , stirring , 2 to 3 minutes or until liquid is reduced and slightly thickened
pour over shrimp
serve with sliced french bread to dip into sauce
barbecued shrimp   n  o  style
preheat oven to 350f
place shrimp in shallow baking dish , such as a jelly roll pan or large pyrex casserole dish
lightly sprinkle with accent
combine melted butter / margarine with basil , garlic powder , bay leaves , oregano , rosemary , liquid smoke and lemon juice
pour over shrimp
sprinkle the shrimp liberally with the salt and pepper , and worcestershire sauce
top with paprika and parsley flakes
bake for 25-30 minutes
serve with the hot french bread , dipped in the sauce !
barbecued shrimp and chicken
peel shrimp and cut chicken into 1 inch cubes
combine garlic , onion powder , cumin and melted butter
marinate shrimp and chicken while preparing grill
string shrimp and chicken onto separate skewers
cook about 5 inches above hot coals , allowing 5 minutes for shrimp and 10 minutes for chicken
turn once or twice while cooking and baste often with remaining marinade
barbecued shrimp with garlic mayonnaise
garlic mayonnaise: process first 5 ingredients in blender or food processor for about 2 minutes until creamy
with motor running , slowly pour 3 / 4 cup cooking oil through hole in lid until mixture is pale and thickened
transfer to small bowl
cover with plastic wrap
chill for at least 1 hour to blend flavors
makes about 1 cup mayonnaise
store in airtight container in refrigerator
seafood marinade: combine the 5 marinade ingredients in medium bowl
makes about 1 / 3 cup
add shrimp
toss until coated
cover with plastic wrap
marinate in refrigerator for at least 1 hour , stirring occasionally
drain and discard marinade
preheat grill to medium
cook shrimp on greased grill for about 5 minutes , turning occasionally
until shrimp are pink
do not overcook
serve with garlic mayonnaise
barbecued shrimp with mango lime mayonnaise
skewer the shrimp and brush them with canola oil
heat the barbecue
mix together the mayonnaise , grated mango , lime juice and salt
stir mixture well to combine
set aside
barbecue the shrimp until cooked -- about 1 minute on each side or slightly longer for larger shrimp
serve shrimp immediately with a side of lime mango mayonnaise for dipping
barbecued skewered chicken
cut chicken breasts into strips about 1 1 / 2-inches long and 3 / 4-inch thick, combine remaining ingredients in a glass dish, stir chicken into marinade, cover and chill for 3 to 6 hours, drain off marinade and thread chicken strips lengthwise onto skewers, grill over hot coals for 3 to 4 minutes on each side
barbecued snapper with butter and lemon
preheat a barbecue on medium high heat with hood closed
rinse fish inside and out under cold running water and pat dry with paper towel
make 3 shallow cuts , in the thickest part of each side of the fish
divide lemon and parsley between each fish's cavity
divide 1 / 8th of the butter in the cavities and the remainder divide and dot on the top of each fish and season with salt and pepper
place 1 piece baking paper in centre of 1 piece of foil , place fish on top
bring 2 sides of foil up towards the centre and fold foil edges to create a seal
roll up remaining ends of foil to enclose the fish
repeat wrapping process with other 3 fish
barbecue fish , with hood closed for 8 to 10 minutes or until cooked through
suggested you serve with steamed baby potatoes , parsley and lemon wedges