Barbecue Recipes for Meat

Some of the best barbecue cooks share their favorites.

July/August 2009
Carol Crupper 
Barbecue chicken
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Barbecue chicken is always a crowd favorite.
iStockphoto.com/Todd Taulman
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Barbecue Ribs Put to the Test 

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Some of the best barbecue cooks in the country contributed recipes to The Kansas City Barbeque Society Cookbook: Barbeque …It’s not just for breakfast anymore. The book, which sells for $24.95, is available at Amazon, selected retailers, and from Kansas City Barbeque Society, 11514 Hickman Mills Drive, Kansas City, MO 64134.

Here are a few samples. 

Country Boy Pork Tenderloins 

1½ cups apple butter
1 cup white vinegar
2½ tablespoons Worcestershire sauce
2 tablespoons brandy
1 tablespoon soy sauce
1 tablespoon sugar
1 teaspoon dry mustard
1 teaspoon salt
½ teaspoon pepper
½ teaspoon paprika
1/8 teaspoon Tabasco sauce
3 (1-pound) pork tenderloins 
Combine apple butter, vinegar, Worcestershire sauce, brandy, soy sauce, sugar, dry mustard, salt, pepper, paprika and Tabasco sauce; reserve 1/2 to 1 cup, depending on taste, for basting. Pour remaining marinade over tenderloins in nonreactive dish, turning to coat. Marinate, covered, in refrigerator for 2 to 8 hours, turning occasionally. Drain; discard marinade. Barbecue pork over semi-direct charcoal fire for 3 hours or until cooked through, turning and basting with reserved marinade every 30 minutes. Yields 8 servings.

– Carolyn Wells, author of Barbecue Greats: Memphis Style 

Barbequed Beef Short Ribs 

4 cups water
1½ cups soy sauce
1 cup sugar
10 cloves garlic, chopped
4 green onions, chopped
3 tablespoons sesame seeds
3 tablespoons sesame oil
2 tablespoons gingerroot, chopped
1 tablespoon honey
2 teaspoons hot pepper sauce
5 (to 6) pounds beef short ribs 
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