Recipes tagged with « Barbecue »
Pan-Seared BBQ Pork Chops & Loaded Potato Salad
Brown pork chops in olive oil, slathered with tangy barbecue sauce, then roast to 140°F–145°F for tender juicy meat. Use cooled boiled potatoes—skins optional—for a chunky loaded salad with mayo, miracle whip, sharp cheddar, and crisp onions. Bacon added last keeps it crunchy; refrigerate leftovers with added mayo to stop drying out. Adjust cooking times by chop thickness, oven heat, and potato size. Real kitchen tips included for texture, flavor balance, and timing cues without relying solely on clocks.
Slow Cooker Pineapple Chicken Sliders
Chicken slow-simmered in a tangy blend of barbecue sauce with pineapple chunks swapped for mango for a tropical twist. White wine vinegar replaces white vinegar to deepen acidity. Uses brioche buns for richer texture. Shredded chicken stirred back into the tangy sauce after cooking, letting flavors meld. Cook low and slow until chicken nearly falls apart. Watch for bubbling edges and golden pineapple caramelizing. Practical tweaks for sticky sauce or dry chicken included.
Chicken Dipper Sauce
Tangy combo of yellow mustard and smoky barbecue, brightened with honey and creamy mayo with a pinch of garlic powder. A quick toss to blend sharp, sweet, savory notes into one sauce. Serves six, about 150 calories each. Fat heavy with 14g per serving so think richness melded with slight zing. Works as dip, spread, or finishing touch for fries, chicken, fish, or pork. Easy swaps for mayo or mustard if allergies or preferences kick in. Mix and taste, no strict time limits. Trust senses and simple ingredients for balance.
Grilled Veggie Salad with Goat Cheese
A smoky blend of tri-color peppers and zucchini charred over high heat, tossed with tangy fresh goat cheese and fragrant herbs. Subtle sweetness from caramelized red onion, hit with garlic-infused olive oil. Textures contrast—soft cheese, crisp-tender vegetables. Flexible, fast, vivid colors. No nuts, gluten, or eggs, fits vegetarian diets. Grill marks crucial, not mushy. Timing guided by sizzle and color shift more than the clock. Goat cheese can swap for feta; shallots replace onions if preferred. Simple, rustic, rustic charm with a hint of freshness from basil.
Beef Ribs Cola BBQ
Slow-simmered beef ribs cooked in cola and pepper until the meat pulls from the bone. Finished on a medium-hot grill, basted with a smoky, tangy barbecue sauce featuring molasses, smoked paprika, and a splash of apple cider vinegar. The sauce thickens down to a glaze, sticky and rich. Sturdy ribs cut between bones for easy serving. Prep involves gentle simmering rather than roasting for tenderness. Grill finish adds caramelized char and fragrance. Substitutions include root beer for cola and cider vinegar for white vinegar, tweaking sweetness and acidity. Perfect for backyard grilling with a salad side.
Tex-Mex Pork Ribs Remixed
Slow-cooked pork ribs rubbed with tangy apple cider vinegar and fresh garlic, layered with smoky cumin and smoked paprika instead of traditional tex-mex mix. Marinated for depth, baked low and slow until falling-off-the-bone tender. Glazed with spicy chipotle and orange zest honey mustard. Ideal for when you want smoky, bright, and sticky ribs with a subtle heat hit and sweet brightness. Gluten, dairy, egg, nut free. Substitutions suggested if unavailable ingredients or equipment. Measured times adjusted; visual cues prioritized for doneness.
Honey Bourbon Glaze
Sweet and smoky glaze with honey and bourbon, tomato paste swapped for molasses, Dijon replaced by whole grain mustard, plus a touch of apple cider vinegar and smoked paprika. Adjusted ingredient amounts and simmer longer for deeper flavor. Reduced powders, added a twist of heat. Refrigerate in airtight container. Lasts up to 10 days.
Pulled Pork Pressure Cooker
Pork shoulder, chunked and cooked fast in pressure cooker. Tangy sauce mixes ketchup with cider vinegar and brown sugar. Dijon swapped for spicy grain mustard, chili seasoning swapped with smoked paprika and cumin. Less garlic powder, more heat from chipotle sauce instead of Tabasco. Cook 35 minutes then natural release. Sauce reduced slow, thickened and poured back over shredded pork. Serve simply or in sandwiches with corn bread or creamy polenta. No dairy, no gluten, no nuts, no eggs. Bold smoky, sweet, tangy flavors.