Barbecue Recipes for Meat

(Page 2 of 2)

July/August 2009
Carol Crupper 
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Mix first 10 ingredients in bowl; reserve 1/2 to 1 cup, depending on taste, for basting. Add short ribs to remaining marinade, turning to coat. Marinate, covered, in refrigerator for 24 hours, turning occasionally. Drain; discard marinade. Grill with lid down over hot coals for 2 hours or until cooked through, turning and basting with reserved marinade 2 or more times. Yields 12 servings.

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– Bob Lyon, Beaver Castors Barbecue team, Bellevue, Washington 

Jamaican Jerk Chicken 

3 (3½- to 4-pound) chickens
4 medium onions, coarsely chopped
2 cloves garlic, minced
4 green onions, chopped
1¼ cups soy sauce
2 tablespoons corn oil
2 tablespoons whole allspice berries, crushed
2 tablespoons crushed red pepper
1 tablespoon sugar
1 teaspoon nutmeg 
Rinse chickens and pat dry. Process onions, garlic and green onions in food processor until coarsely ground. Combine onion mixture with soy sauce, corn oil, allspice, red pepper, sugar and nutmeg in bowl; mix well. Reserve 1/2 to 1 cup marinade, depending on taste, for basting. Pour remaining marinade over chickens in large sealable plastic bag. Press air from bag; seal. Marinate in refrigerator for 8 hours or longer, turning occasionally. Drain; discard marinade. Grill over low heat until chickens are brown and juices run clear when pierced with fork, turning and basting with reserved marinade occasionally. Yields 12 servings.
– Bill Robinson, Fire N’ Smoke, Kansas City, Missouri 
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