Barbecue Recipes for Meat

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Barbecue chicken is always a crowd favorite.
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Barbecue Ribs Put to the Test

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 
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.

– 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