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Sure, it sounds a little fu-fu, but darn, it's good.
1/3 cup Turbinado Sugar
2 Teaspoons Orange Peel
1/2 Teaspoon Mace
1/2 Teaspoon Allspice
1/2 Teaspoon Salt
1/4 Teaspoon Cayenne
1 large orange, peeled & segmented
1 sweet onion, course cut
1/4 cup of Grand Marnier
4 parts Orange Juice 1 part Lemon Juice 1 part Apple Juice
The night before smoking, rub the bird with the juice of a fresh orange followed by the
Orange Spice Rub. Refrigerate overnight. One hour before smoking, stuff the bird with
orange segments and onions and a 1/4 cup of Grand Marnier. Mop about every half hour
during smoking. Smoke the chicken about four to six hours, or until drumsticks move
easily.
During the last hour of smoking mop with a mixture of half above mop and half Grand
Marnier.
Great beginners ribs. Go great with beer. But what ribs don't?
4 pounds baby backs
2 cup Bubba Rubba #2
1 bottle of your favorite BBQ sauce
A case of your favorite beer
1 cup Turbinado Sugar
1/4 cup Paprika
1/2 cup Salt
2 tablespoon Black Pepper
2 tablespoon Celery Seed
2 tablespoon course ground Fennel Seed
2 teaspoons Cayenne
2 teaspoons Dill Weed
Peel membrane off the back of the ribs. Rub ribs generously with the rub. Seal in a zip- lock bag and refrigerate overnight. Smoke over mesquite or hickory for 2-3 hours. Then switch to charcoal (this keeps the ribs from getting bitter). Wrap all the ribs together in foil the last hour they are in the smoker. When 30 minutes remain in the cycle, add 1 cup of beer and 1 cup of sauce and finish smoking. Serve with whatever beer happens to remain.
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2 cups sugar
1 1/2 cups barbecue spice
3/4 cups salt
1/2 cup seasoned salt
1/2 teaspoons paprika
1/2 teaspoon cayenne pepper
1 tablespoon mustard seed
Combine all ingredients and mix well. Sprinkle generously on meat and rub it in. Let sit at least 30 minutes before cooking.
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32 ounce jar ketchup
1 cup dark molasses
1 1/2 tablespoons tobasco sauce
1 1/2 medium onions chopped fine
1 large green pepper chopped fine
1/2 cup lemon juice
1 teaspoon garlic powder
2 1/2 tablespoons dry mustard
3 tablespoons vinegar
3/4 cup brown sugar
1/4 cup liquid smoke
1/4 cup Worcestershire sauce
Combine all ingredients in large pot. Use 1/4 cup water to rinse out ketchup bottle and pour into pot. Bring mixture to a boil, stirring constantly. Reduce heat and simmer until onion and peppers are tender (around two hours).
3/4 cup brown sugar, packed
1 1.25-ounce package regular-flavor chili seasoning
2 teaspoons dry mustard
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon cayenne
1/4 teaspoon ground mace
1/4 teaspoon black pepper
1 cup white vinegar
1/4 cup molasses
1/4 cup water
1 to 3 teaspoons liquid smoke (optional)
1 32-ounce bottle ketchup
In large saucepan, combine brown sugar, chili seasoning, mustard, ginger, allspice,
cayenne, mace and black pepper. Add vinegar, molasses, water and liquid smoke; stir until
dry ingredients are dissolved. Blend in ketchup; bring to a boil over high heat , stirring
constantly to avoid spattering. Reduce heat to low, cover and simmer for 30 minutes. Cool
and refrigerate.
Serving suggestion: Use as a finishing sauce for beef and pork.
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1/2 cup chocolate syrup
1/8 cup Kahlua
1/8 cup Frangelico
1/4 cup chocolate liqueur
1 quart vanilla ice cream
1/4 cup powdered sugar
Mix chocolate syrup, sugar and liqueurs in a small saucepan. Scoop ice cream into stoneware dishes and top with chocolate mixture, coat ice cream evenly. Freeze for about two hours. Place dishes on a cookie sheet and put in covered grill until ice cream begins to melt. Serve immediately. With a hot fire, about two to three minutes is enough time on the grill.
2 quarts pork and beans
1/4 cup Backyard BBQ & Grill Seasoning
1 cup brisket burnt ends
1/2 cup prepared yellow mustard
1 cup Heartland Bar-B-Cue Sauce
1 onion
In a large pan combine beans, seasoning, mustard and sauce. Finely chop onion and brisket burnt ends and stir into beans. Place pan in smoker or grill, and smoke uncovered for two to four hours, using hickory wood.
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