August 2017
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Finger Lickin' Good BBQ Recipes
Three tasty takes on classic summertime barbeque

No summer soirée is complete without the smell of seasoned meat wafting through the yard and sticky fingers covered in spicy BBQ sauce. Whether you’re grilling out on the patio or making dinner in the kitchen on a rainy day, these three BBQ recipes will delight your family by offering unique spins on classic cooked meats.

Ultimate barbecued chicken

This recipe from Chef Tyler Florence of the Food Network’s “Tyler’s Ultimate” aims to be the best barbecued chicken you’ve ever tasted, and—based on its reviews—it succeeds.

It begins with soaking the chicken in brine made of water, salt, sugar, garlic and thyme for two hours in the refrigerator. Meanwhile, mix the sauce in a warm saucepan on the stove, slowly adding bacon, thyme, olive oil, onion, garlic, ketchup, brown sugar, molasses, red or white wine vinegar, dry mustard, cumin, paprika and ground pepper until the entire mixture is cooked and simmering for 20 minutes.

Dry and cook the chicken on an outdoor grill for 10 minutes, then continue cooking in the oven for another 15 at 375 degrees (Fahrenheit). Brush liberally with the sauce and bake for another 25-30 minutes before serving with more sauce.

Beer-braised BBQ

From the kitchen of Dave Lieberman, host of the Food Network’s “Good Deal with Dave Lieberman” comes this recipe that is a cinch to cook in large quantities.

Start by mixing ground black pepper, salt, chili powder, garlic, ground coriander and ground mustard seed. Knead it into a couple pounds of pork butt, then wrap the hunk of meat in plastic wrap and refrigerate it overnight.

The next day, cook the unwrapped pork in a roasting pan in a 500-degree oven for 45 minutes. After removing the pan and lowering the temperature to 375 degrees, pour 12 ounces of good ale or dark beer over the top and surround the meat with chopped garlic cloves. Continue cooking the pan, now covered in ventilated foil, for another 2.5 hours. Simmer the leftover pan juice in a pot for 20 minutes, adding ketchup, mustard and Worcestershire sauce. Once you pull apart the pork butt and pour the sauce over it, your meal is ready to be served.

Sweet tea ribs

Yet another of the many excellent BBQ recipes on the Food Network’s website, this sweet take on ribs pairs perfectly with lemony potato salad.

Using about three bags of loose leaf black tea (can be emptied directly from tea bags), mix the un-brewed leaves with brown sugar, salt, ground black pepper and zested orange peel. Rub the mixture into two racks of dried baby back or beef ribs.

Steep three tea bags in two cups of water until dark and then dissolve in more brown sugar and some squeezed orange juice. Once the ribs have been in the roasting pan for a half hour to reach room temperature—if not already—pour the liquid around the ribs and bake them covered for 90 minutes in the oven at 275 degrees.

Then, drain the liquid from the pan into a stovetop saucepan and simmer at medium heat, basting the ribs with it and returning them to the oven, uncovered at 450 degrees for another 20-30 minutes. Let the rest of the sauce thicken and serve it over the cooked ribs.

If you love BBQ, you’ll enjoy trying out these savory new recipes this summer. Just be sure you make enough to share with your friends and family!

This article is presented by Colonial Honda of Dartmouth in N. Dartmouth, Massachusetts.


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