Recipes tagged with « Bbq »
Smoked Meat BBQ Pizza
Hand-stretched dough with subtle tartness from creme fraiche and grainy mustard. Smoked meat torn into chunks replaces traditional toppings. Onion pre-soaked to tame sharpness. Quick pickled jalapeños swap for cornichons, adding bright heat. Cooked on a hot pizza stone over high barbecue heat for crisp, blistered crust. Visual cues and aroma guide timing. Balanced smoky, creamy, tangy layers. Efficient dough with less yeast, slightly less water for control. Technique-driven, practical steps to avoid soggy crust and tough meat bits.
Montreal Style Steak Spice Mix
A robust, coarsely ground steak seasoning riff inspired by classic Montreal flavors. Uses cracked black pepper, coriander seeds, dill seeds replaced by caraway and fennel seeds plus smoked paprika and a hint of cayenne for heat. Coarse salt and garlic powder bring balance with punchy onion powder. Quick prep with mortar or coffee grinder. Sprinkled thick before grilling steaks, poultry, or fish. No em dash in formula. Custom tweaks on quantities for flavor balance and texture. Optimized for smoky char and aromatic crispness on the grill. Keeps gluten free, vegan, nut free, dairy free, egg free.
Tofu-Veal Meat Pockets BBQ
A hybrid meatloaf with tofu and ground veal, glazed in tangy homemade barbecue sauce with a subtle chili kick. Baked in muffin tin cavities for individual servings. Carrots, celery, and onion softened until translucent build the base. Molasses sweetens the sauce alongside chili sauce and a hit of hot sauce for depth. Panko adds texture, egg binds. Olive oil can replace veg oil. Watch out for overmixing meat blends. Brush sauce twice during baking—watch for glossy, slightly caramelized tops. Rest before unmolding to hold shape. Serve with tangy cabbage pickle salad. Gluten free if panko swapped. No dairy, nuts, minimal spice.
Smoky Slow Cooker Pulled Pork
Slow-simmered pork shoulder coated in a tangy, lightly spiced barbecue sauce thickened in a pan to cling to shredded meat. Uses less vinegar, swaps apple jelly for apricot preserves, and adds smoked paprika for a deeper flavor. Cook time tweaked slightly. The method emphasizes feel and visual cues over clock watching to nail tender, fork-pulled meat every time.
Stuffed Mini Peppers
Grilled mini peppers filled with halloumi and Kalamata olives, tossed in oregano and parsley vinaigrette. Quick BBQ preparation with oil and red wine vinegar dressing. Sweet, smoky, salty contrast. Vegetarian, gluten and nut free, egg free. Use mini sweet peppers for size balance. Texture contrast between crisp pepper skin and firm, slightly melting halloumi. Charred edges signal readiness. Must manage cheese melting carefully to avoid losing stuffing inside bell. Substitutions include feta or cotija for halloumi, green olives for Kalamata. Great summer or appetizer snack.
Oven BBQ Chicken Twist
Chicken rubbed with salt, chilled for two days. A mix of softened butter and hot sauce replaces ketchup and butter, injected under skin with smoky spices and brown sugar swapped for maple syrup. Baked at slightly lower temperature for a bit longer. Juices spooned repeatedly. Serve warm with roasted parsnips and a spicy chipotle sauce.
Orange Chili BBQ Marinade
Citrus tang with a spicy twist. Reduced juice, more honey. Swap tomato paste for smoky chipotle sauce and chili powder for smoked paprika. Add fresh ginger for warmth. Uses a mix of bold flavors. Marinating time shortened to 6 hours. Works best on chicken breasts or firm tofu. Garlic and orange zest remain, but balanced with altered depths. A tangy-sweet-slightly smoky combo that packs a kick.
Smoky Kentucky BBQ Sauce
A smoky barbecue sauce with a bourbon twist. Onion and garlic softened in butter, paprika and smoky chipotle Tabasco heat. Bourbon replaced with aged rum, molasses swapped for honey for a lighter sweetness. Lemon juice swapped for apple cider vinegar for tang. Simmered till thick and sticky. Great for pork, ribs, burgers. Saucy and smoky, not overly sweet. A hint of spice lingers. Can be puréed smooth or chunky. Adjust spice to taste. Experiment with woody smokiness by adding a drop of liquid smoke if wanted.