Tag Archives: barbecue chicken

Texas BBQ Recipes! Perfect for a Memorable 4th of July Celebration!

Texas BBQ Recipes! Perfect for a Memorable 4th of July Celebration!

Celebrate the 4th of July in style this year with a delicious Texas BBQ meal!

Cowboy Rib-Eye

This is a true steak lover’s favorite. It is a premium cut and one of the most expensive. Texans often splurge on this one for holidays and special occasions. Make sure the butcher has bone-in steaks, or ask him to cut them for you.

Serves 4

Ingredients

  • 4 10-ounce rib-eye steaks, bone-in, 1 inch thick
  • 1/2 stick of butter, room temperature
  • 6 tablespoons fresh cilantro, chopped
  • 1 clove garlic
  • 1/4 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  1. Preheat grill.
  2. Prepare the cilantro butter by combining butter, cilantro, garlic, cumin, and chili powder in a food processor. Pulse until cilantro is finely chopped. Scrape butter from processor onto plastic wrap. Shape into a log and roll tightly. Refrigerate until firm, then slice into 4 pieces.
  3. When the grill is hot, salt and pepper the steaks. Cook 4–5 minutes on each side for a medium-rare steak.
  4. To finish, remove steaks from the grill and place them on dinner plates. Top hot steaks with cilantro butter slice and serve.

 

Honey Spice Baby Backs

Plan ahead to rub the ribs down the night before. This gives the ribs a fantastic flavor base for the sticky, spicy glaze finish. The meat will fall off the bone.

Serves 4–6

Ingredients

  • 2 slabs (about two pounds each) of baby back ribs
  • 4 tablespoons five-spice powder
  • 1 teaspoon ground ginger
  • 2 teaspoons dark brown sugar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 bottle medium-dark beer for the braise

Glaze ingredients

  • 1/2 cup honey
  • 2 tablespoons ketchup
  • 2 teaspoons soy sauce

Directions

  1. Mix the rub ingredients in a mixing bowl until blended. Rub on both sides of ribs; cover and allow to marinate overnight.
  2. Pour the beer into a roasting pan. Place the ribs bone-side down in a roasting pan. Cover tightly and cook 1 1/2 hours in a 325ºF oven. Baste 2 or 3 times.
  3. Light the grill prior to ribs finishing in the oven. Mix together the glaze. When ribs are done, remove them from the oven and place them on a baking sheet. Brush the ribs with the glaze. Finish ribs on the grill, about 7 minutes on each side until the glaze darkens in spots.

 

Grilled Skewered Shrimp

The skewered shrimp can be served as an appetizer or on a bed of rice for a meal. They cook quickly, so don’t leave them unattended or they will dry out and become rubbery.

Serves 6–8

Ingredients

  • 2 pounds raw medium shrimp, peeled and deveined
  • 1/2 cup butter, melted
  • 1/4 cup olive oil
  • 1/2 cup white wine like Chardonnay or Pinot Grigio
  • 3 cloves garlic, minced
  • 1 lemon, juiced
  • Sea salt and freshly ground pepper
  • 3 tablespoons cilantro, chopped
  • 3 tablespoons basil, chopped
  • Skewers

Directions

  1. If using wooden skewers, soak in water while shrimp marinate. Preheat grill.
  2. Combine butter, olive oil, wine, garlic, lemon juice, salt, and pepper in a mixing bowl. Mix well; add shrimp, mixing to coat. Cover and place in refrigerator for up to 30 minutes.
  3. Push the skewer through shrimp in two places so the shrimp form a “c.” (Hint: this keeps them from turning on the grill). Place shrimp skewers on a hot grill, turning after 3 minutes. Cook an additional 2–3 minutes just until done. Remove from heat and place on serving platter. Sprinkle with cilantro, basil, and additional salt and pepper to taste.

 

Spicy Grilled Corn-on-the-Cob

There is no reason the vegetables (OK, starch) can’t be done on the grill along with the meat. This recipe calls for cilantro but other herbs like oregano and basil are also delicious. Try your favorite.

Serves 6

Ingredients

  • 6 ears of corn, in the husk
  • 1/4 cup sea salt
  • 2 tablespoons paprika
  • 1/2 teaspoons black pepper
  • 1 small clove garlic
  • 3/4 cup fresh cilantro, packed
  • 1 lime
  • Chives for garnish

Directions

  1. Prepare the corn by peeling back the husks and removing the silks. Soak the corn, with husks, in water about 30 minutes prior to grilling.
  2. Combine the salt, paprika, black pepper, garlic, and cilantro in a food processor. Pulse until cilantro is well incorporated. Set aside.
  3. After soaking, drain and rub the corn with lime juice. Grill on ahot grill, with husks peeled back, about 8–10 minutes, turning until all sides have charred. Remove from grill. Apply the reserved spice mixture to the corncobs. Close up husks. Return to grill until just warm and serve with chives snippets and butter.

 

Strawberry Shortcakes

Several areas of Texas grow strawberries and when they are at their ripest, people rush to get their fill. The cheesy cakes in this recipe work nicely with all berries. So, feel free to substitute with any of your favorites.

Makes 6 large servings

Ingredients

  • 1 pint fresh strawberries, washed, stemmed, and sliced (any berries may be used)
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 tablespoons cold unsalted butter, diced
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 cup sour cream
  • Whipping cream

Directions

  1. Preheat oven to 425ºF.
  2. Sift together flour, baking powder, cinnamon, salt, and soda into a mixing bowl. Add the butter and blend with a pastry tool until the mixture forms coarse crumbs, about the size of peas. Stir in the cheese, then add sour cream. Stir until the mixture forms a soft dough.
  3. Turn out the dough on a lightly floured surface and knead 6 times. Roll the dough out until 1/2 inch thick. Cut with a 3 1/3-inch round cutter. Bake on an ungreased baking sheet for 15–17 minutes until golden brown. Cool on wire rack.
  4. To assemble, cut cakes in half, add plenty of sliced strawberries, cover with the other cake’s half. Arrange some more strawberry slices. Garnish with whipped cream and enjoy.

 

All these recipes and more are available in David Martin’s cookbook Let’s Grill: Texas’ Best Secret BBQ Recipes. Click here or on the cover to get your own copy!

To download or print these recipes, please click here.

Yummy Missouri BBQ Recipes!

Yummy Missouri BBQ Recipes!

Have you ever tried BBQ food in Missouri? It’s sinfully good and should be on everyone’s bucket list! Here are some recipes of our favorites!

Herb Crusted Beef Tenderloin

Beef tenderloin is possibly the most decadent of beef cuts. It boasts a rich, almost buttery flavor and practically melts in your mouth when prepared properly. The high profile of this cut should not deter you from preparing it on the grill, in fact, with the right seasonings and smoke, grilling is the perfect way to bring out this cut’s natural flavors. A savory herb crust delicately flavors the meat and seals in the juices.

Serves 4 to 6 | Prep. time 25 minutes | Marinating time 45 minutes | Cooking time 2 hours

Ingredients

  • 2 pounds beef tenderloin
  • ¼ cup olive oil
  • 2 tablespoons fresh rosemary
  • 2 teaspoons thyme
  • 2 teaspoons fresh garlic, crushed and minced
  • 2 tablespoons salt
  • Butcher’s string

Directions

  1. Approximately 45 minutes before you start grilling, remove the tenderloin from the refrigerator and begin preparation. First, you want the tenderloin to be of even thickness before placing on the grill. To do this roll or fold over the meat, especially the end pieces to ensure that there is consistency in thickness throughout the tenderloin.
  2. Once this is done, begin seasoning the meat. Tenderloin is a lean cut of beef, so to slightly insulate it from the heat of cooking, brush the meat liberally with the olive oil.
  3. Next, mix together the rosemary, thyme, garlic, and salt. The salt is a very important ingredient when grilling tenderloin. If it is too much for your taste, it can be brushed off prior to eating. Apply the spice mixture to the entire tenderloin. Let sit at room temperature for 30-40 minutes before placing on the grill.
  4. Prepare the grill and bring the temperature to approximately 350°F.
  5. Place the tenderloin over the hottest part of the grill for 15-20 minutes. This will produce a bit of a sear on the meat.
  6. Move the tenderloin slightly away from the hottest spot on the grill, so that the heat reaching it is approximately 325°F. Grill, rotating meat every twenty minutes for 1-1 ½ hours, or until desired doneness is reached using a meat thermometer inserted into the center.
  7. Let tenderloin rest for 15 minutes before slicing.

 

Rubbed Pork Back Ribs

These ribs highlight Missouri flavor with a tangy tomato based mop applied before a savory, spicy rub. Grilled to perfection, these pork ribs are fall-off-the-bone tender.

Serves 4 to 6 | Prep. time 25 minutes | Marinating time 4 hours to overnight | Cooking time 6 hours

Ingredients

  • 5 cups apple juice
  • 1 teaspoon salt
  • 4-6 cups of hickory wood chips
  • 3 slabs of trimmed St-Louis pork ribs, about 2-3 pounds per slab
  • 1 cup apple cider vinegar
  • ½ cup tomato sauce
  • ¼ cup white sugar
  • ¼ cup paprika
  • 3 tablespoons salt
  • 2 tablespoons chili powder
  • 1 tablespoon pepper
  • 1 tablespoon onion powder
  • 2 teaspoons sage
  • Apple juice in a spray bottle

Directions

  1. Place the apple juice and salt in a shallow dish, large enough to hold the pork slabs. Make sure the ribs are trimmed and the membrane is removed. Place the ribs in the apple juice mixture. Refrigerate the ribs for 4 hours to overnight, turning a few times.
  2. Remove the ribs from the brine and discard the juice. Pat dry the ribs.
  3. Prepare the smoker with the wood chips and bring the temperature to 225°F.
  4. Prepare a simple mop by combining the apple cider vinegar, tomato sauce, and white sugar. Brush the mop sauce over the meat before applying the rub.
  5. Prepare the rub by mixing the paprika, salt, chili powder, pepper, onion powder, and sage in a small bowl.
  6. Apply the rub to the ribs and place on the grill. Cook for five to six hours, turning once every 30 minutes. The ribs should have a nice caramelized crust on them when finished.
  7. Remove from heat and let sit 15 minutes before serving.

 

Beer-Basted Barbecue Chicken

This is a simple beer can chicken recipe that requires little fuss or preparation. Simply mix a few ingredients, place the chicken on the grill and let the flavors develop. Perfect for a low key, stress free, delicious meal.

Serves 4 to 6 | Prep. time 25 minutes | Cooking time 3 hours

Ingredients

  • 1 whole chicken, about 3-4 pounds
  • 1½ teaspoons salt
  • ½ teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 tablespoon olive oil
  • 1 12 ounce can of beer
  • 1 whole yellow onion, sliced
  • 1 cup chicken stock

Directions

  1. Prepare grill and bring the temperature to 325°F.
  2. In a small bowl combine the salt, pepper, garlic powder, and paprika.
  3. Prepare chicken by removing the giblets from the body and patting dry, both inside and out. Apply the olive oil and the prepared seasoning mix to the chicken, both on the outside and inside of the body cavity.
  4. Open the can of beer and place it in the middle of a baking dish. Place the chicken on the can of beer so the can is in the chicken cavity, making sure that the chicken is solidly placed in an upright position in the pan.
  5. Pour the chicken stock into the pan around the chicken and add the onion.
  6. Place pan on the grill and cook for 2-2 ½ hours or until a meat thermometer reads 165°F when inserted into the breast, or 180°F when inserted into the thigh. Baste the chicken with the chicken stock every 20-30 minutes during cooking.
  7. Remove the pan from the heat and let rest 20-30 minutes before serving. Make sure to use protective gloves when removing the can, as it will be very hot even after the resting period.

 

Macaroni Salad

Macaroni salad is easy to prepare and well-loved by many. Everyone has their favorite version. This recipe focuses on complementing the flavor of Missouri barbecue. The tang of apple cider vinegar combined with the unexpected garlic crunch of the pickles makes it a notable side for any Missouri barbecue main dish. 

Serves 4 | Prep. time 25 minutes | Chill time 1 hour

Ingredients

  • 2 cups dry elbow macaroni
  • ¼ cup celery, diced
  • ¼ cup onion, diced
  • 2 tablespoons garlic pickle, diced
  • ¾ cup mayonnaise
  • ¼ cup apple cider vinegar
  • ½ teaspoon salt
  • 1 teaspoon dill
  • 1 teaspoon garlic powder

Directions

  1. Cook the elbow macaroni according to package directions. Drain and rinse with cold water.
  2. Combine the cooked macaroni noodles with the celery, onion, and garlic pickle. Toss gently to distribute the ingredients.
  3. In a small bowl, combine the mayonnaise, apple cider vinegar, salt, dill, and garlic powder. Mix well and pour over the macaroni mixture. Toss to evenly coat. Cover and refrigerate for at least one hour.
  4. Remove from the refrigerator and stir before serving.

 

Apple Crisp

The perfect apple crisp reminds one of a golden baked apple pie, but without all the fuss. A medley of sweet, warming spices and brown sugar make sure that this apple crisp leaves your sweet tooth satisfied.

Serves 6 to 8 | Prep. time 25 minutes | Cooking time 1 hour

Ingredients

  • 5 pounds cooking apples, peeled and cored
  • 2 tablespoons orange juice
  • ½ cup white sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 ½ cups all-purposed flour
  • ¾ cup white sugar for the topping
  • 1 cup oatmeal
  • ¾ cup brown sugar
  • Vanilla ice cream for serving, if desired

Directions

  1. Cut the apples into large bite sized chunks and place in a large bowl.
  2. Add the orange juice, ½ cup white sugar, cinnamon, and nutmeg. Toss gently and pour into a large baking dish. Anywhere from 9×9 to 9×13 will work fine.
  3. In a separate bowl, combine the flour, remaining white sugar, oatmeal, and brown sugar. Mix well using a spoon for a coarser texture, or transfer to a food processor and pulse for a finer texture. Spread the topping evenly over the apples.
  4. Place in the oven and bake uncovered for 50-60 minutes, or until apples are tender and top is brown and bubbly.
  5. Remove from heat and let cool slightly before serving. Serve either warm or cold. Top with vanilla ice cream, if desired.

 

**All these recipes and more can be found in David Martin’s book Let’s Grill Missouri’s Best BBQ Recipes: Includes Kansas City and St-Louis Barbecue Styles. Click here or on the cover to get a copy of our book.

Click here to download a copy of the recipes above.

Backyard Barbecue Jerk Chicken

Backyard Barbecue Jerk Chicken

This recipe is from Jamaica and very popular in the Caribbeans. You do need to marinate the chicken for 8-12 hours, so plan accordingly. The spiciness of this chicken is perfect. You can add another Scotch bonnet pepper for even more spiciness! But beware, these little peppers are not to be underestimated!

 Serves 4-6

 Ingredients

  • 1 whole free-range chicken (about 5 pounds), cut into 10 pieces
  • Limes, for garnish
  • Green onions, sliced, for garnish

For the jerk marinade

  • 2 teaspoons allspice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ onion
  • 8 cloves garlic or 1 whole head
  • 1 1-inch piece fresh ginger, sliced
  • 3 spring onions, sliced
  • 3 limes, juiced
  • Splash low-sodium soy sauce
  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • Salt and fresh ground pepper
  • 6 sprigs fresh thyme, leaves picked
  • 1 Scotch bonnet pepper, halved, plus more to taste
  • ¼ cup packed light brown sugar

Directions

  1. Mix all the ingredients for the marinade in a food processor. Blend it until it becomes smooth.
  2. Use a big plastic bag that you can reseal, and put the chicken pieces in it. Pour the marinade in, and turn to coat the chicken. Seal the bag and refrigerate overnight (8-12 hours).
  3. Oil the barbecue grate with oil or use a barbecue-safe mat to prevent the chicken from sticking to the grate.
  4. Preheat your barbecue to medium-high heat. Grill each side of the chicken pieces until they are nicely browned and the chicken is cooked to a minimum internal temperature of 165⁰F, about 10-15 minutes per side.
  5. . Serve with sliced green onions and limes, if desired.

This recipe is from Sarah Spencer’s cookbook Best Backyard Barbecue Recipes from Around the World 100 Quick and Easy Grilling Recipes.

You can click on the cover or here to learn more

To download and print the recipe, click here.