Filipino Pork BBQ

Filipino Pork BBQ

Ingredients:

• 2 Lbs. of Pork butt or belly (if using pork belly remove the skin)
• 1 Cup of soy sauce
• 1 Whole garlic peeled & smashed
• 1 Small onion minced
• 2 Lemons
• ½ Cup of 7UP
• 1 Tsp. Ground black pepper
• 5 Tbs. Dark brown sugar
• 1 Cup of Banana sauce (ketchup)
• 1 Tsp. MSG (optional)

Directions:

Soak bamboo skewers in water overnight to avoid splitting and burning before using.

http://www.filipino-food-lovers.com/filipino-pork-bbq/

Pulled Pork

Pulled Pork - Martha Stewart Recipes
As seen on Mad Hungry

http://www.marthastewart.com/860713/north-carolina-bbq-sauce

http://www.marthastewart.com/860714/classic-coleslaw

Heinz® Ketchup Recipe, Classic Sloppy Joes

Heinz® Ketchup Recipe, Classic Sloppy Joes


Classic Sloppy Joes
This is the one the kids (and lots of the grown-ups) will ask for again and again.

Prep Time: 0 hrs 10 mins
Cook Time: 0 hrs 25 mins
Serves: 8

Ingredients
1 Tbsp. vegetable oil
1/2 cup chopped onion
1/3 cup chopped green pepper
1 lb. lean ground beef
1 1/2 cups Heinz® Tomato Ketchup
2 Tbsp. brown sugar
1 Tbsp. Heinz® Worcestershire Sauce
1/4 tsp. salt
1/4 tsp. pepper
8 sandwich buns

Preparation- Heat oil in a large frying pan set over medium-high heat. Cook onion and pepper for 5 minutes.

- Add beef to the pan. Cook, stirring until browned, about 5 to 10 minutes. Drain off fat.

- Stir in Ketchup, brown sugar, Worcestershire sauce, salt, and pepper. Simmer over medium-low heat, stirring occasionally, for 10 minutes or until slightly thickened. Serve on sandwich buns.

Barbecue Sauce for Canning

Barbecue Sauce

http://freshpreserving.com/recipe.aspx?r=138

Makes about 3 (16 oz) pints

You will need:

20 cups chopped cored peeled tomatoes (about 21 medium)
2 cups finely chopped onions (about 3 to 4 medium)
3 cloves garlic, finely chopped
1 Tbsp hot pepper flakes
1 Tbsp celery seeds
1-1/2 cups lightly packed brown sugar
1 cup white vinegar
1/3 cup lemon juice
2 Tbsp salt
1-1/2 Tbsp ground mace or nutmeg
1 Tbsp dry mustard
1 tsp ground ginger
1 tsp ground cinnamon
3 (16 oz) pint glass preserving jars with lids and bands

Directions:

1.) COMBINE tomatoes, onions, garlic, hot pepper flakes and celery seeds in a large stainless steel saucepan. Bring to a boil over high heat, stirring constantly. Reduce heat, cover and boil gently until vegetables are soft, about 30 minutes.
2.) TRANSFER mixture, working in batches, to a sieve placed over a glass or stainless steel bowl and press with the back of a spoon to extract all the liquid and pulp. This can also be done using a food mill. Discard solids.
3.) RETURN liquid and pulp to saucepan. Add brown sugar, vinegar, lemon juice, salt, mace, mustard, ginger and cinnamon. Return to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently, stirring frequently, until mixture is thickened to the consistency of a thin commercial barbecue sauce, about 30 minutes.
4.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
5.) LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
6.) PROCESS jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

From Everyday Food

Slow-Cooker Sweet-and-Sour Country Ribs

Prep: 15 minutes Total: 6 1/4 hours

INGREDIENTS Serves 8. 1/2 cup ketchup 1/2 cup packed light-brown sugar 1/2 cup cider vinegar 1 tablespoon mustard powder 1/2 teaspoon cayenne pepper Coarse salt and ground pepper 4 pounds country-style pork ribs, separated into single ribs Barbecue sauce, for serving (optional)

DIRECTIONS In slow cooker, whisk together ketchup, sugar, vinegar, mustard powder, cayenne, 1 teaspoon salt, and 1/2 teaspoon pepper. Add ribs to slow cooker, and toss with sauce. Arrange ribs, bone side up, in a single row. Cover; cook on high, 6 hours (or on low, 10 hours). Serve ribs drizzled with pan juices and, if desired, barbecue sauce.

Curbside Barbecues

Curbside Barbecues

Boil for 12 minutes: 1 cup water, ½ cup ketchup and ½ teaspoon chili powder.

While this is boiling, brown 1 pound hamburger and 1 small onion, chopped, seasoned to taste with salt and pepper. Drain. Add to boiled mixture along with ½ teaspoon prepared mustard. Cover and simmer for seven minutes.

Turkey-Q's

BBQ made from ground Turkey

1 pound ground turkey
1/4 grated onion
a couple cloves garlic
salt and pepper to taste
1/2 cup ketchup
1/2 cup bbq sauce

Brown the ground turkey in a skillet over medium heat. Grate the onion and garlic into the meat while browning. Salt and pepper to taste.
When meat is browned, add the ketchup and BBQ sauce.
Turn to low. Simmer for 5 minutes.

Spread the meat mixture on hamburger buns.
Top with cheese and dill pickles if desired.

Enjoy

RR~BBQ Bourbon Orange Chicken Skillet With Cornbread Topper

Ingredients

• 3 tablespoons extra-virgin olive oil (EVOO), divided
• 4 to 5 cloves garlic, finely chopped or grated
• 1 large red onion, finely chopped
• Salt and freshly ground black pepper
• 3 tablespoons tomato paste
• 1 1/2 tablespoons smoked paprika
• 2 tablespoons Worcestershire sauce
• 2 to 4 tablespoons hot sauce
• 1/4 cup brown sugar
• Juice of 2 large oranges and 1 tablespoon zest, divided
• 1 1/2 to 2 cups chicken stock
• 2 1/2 pounds boneless, skinless chicken breast and thighs, cut into large chunks
• 1/3 cup bourbon
• 2 box cornbread mix, such as Jiffy
• 2/3 cup milk (per cornbread package directions)
• 2 eggs (per cornbread package directions)
• 4 scallions, thinly sliced
• 1 cup shredded cheddar cheese

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Yields: 4 servings

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Preparation

Preheat oven to 375ºF.

Place a medium-size sauce pot over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the garlic and onion to the pan, and cook until tender, 4-5 minutes.

Season the veggies with salt and freshly ground black pepper, and add the tomato paste and smoked paprika to the pot. Cook the tomato paste until caramelized and fragrant, 1-2 minutes. Add Worcestershire, hot sauce, brown sugar, orange juice and chicken stock to the pan. Bring everything up to a bubble then reduce the heat to medium and simmer until slightly thickened, about 5 minutes.

While the sauce is simmering, place a large, cast iron or other ovenproof skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Season the chicken with salt and freshly ground black pepper, and cook until golden brown on all sides, 5-6 minutes.

When the chicken is golden brown, pour the thickened barbecue sauce into the skillet. Add the orange zest and the bourbon, but don't stir it in. Remove the pan from the heat and, very carefully, flame the alcohol using a match or barbecue lighter. Return the pan to the heat and allow the alcohol to cook out of the bourbon – it's ready when the flames die away. Remove the skillet from the heat and reserve on a heat-safe surface while you prepare the cornbread.

In a medium-size mixing bowl, prepare the cornbread mix with the amount of milk and eggs the package directions call for. Fold in the scallions and 1/2 cup cheese into the cornbread batter and spoon it evenly over the top of the barbecue chicken. Sprinkle the rest of the shredded cheese over the cornbread and transfer the skillet to the oven.

Bake until the cornbread is golden brown and baked through, about 15 minutes. Serve immediately.