Sentences with phrase «cup of the barbecue»

Remove the foil cover and turn racks over so bone ends curve up, then baste ribs with the pan juices and spread them generously with about 1 cup of your barbecue sauce.

Brush skin side of chicken with 1/3 cup of the barbecue sauce mixture.

Mix 11⁄2 cups of the barbecue sauce with the water.

Mix 1/4 cup of the barbecue sauce with a tablespoon or two of water (depending on thickness of sauce) so it is a «brushable» consistency.

Not exact matches

Once you've filled your plastic cup — this affair is more backyard barbecue than society event — there's the meet and greet, an opportunity to check out the credentials of those around you: an aerospace industry executive, the economic development chief for a western U.S. state, a dean of engineering for a prestigious American university, several D.C. think tankers, lobbyists, lawyers.

Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat.

I typically find the barbecue sauce to be sweet enough as is, so I typically omit the orange juice and replace it with half a cup of bourbon or whiskey, and I let the ribs marinade in it overnight, it really adds some nice depth of flavor to the meat.

In a large bowl, combine the egg, oats, 1/4 cup of the remaining barbecue sauce, onion salt, garlic salt, pepper and salt.

Spoon over about 1/2 cup barbecue sauce of your choice.

After five to six hours of cooking, wrap the brisket in double sheets of heavy - duty aluminum foil, add 1/2 cup of the mop, tightly seal and return to grill for another hour or so, keeping the temperature at 225 degrees F. (Paul Kirk, Ph.B., the Kansas City «Baron of Barbecue» and author of numerous barbecue books, calls this method the «Texas crutch» and says it steams the Barbecue» and author of numerous barbecue books, calls this method the «Texas crutch» and says it steams the barbecue books, calls this method the «Texas crutch» and says it steams the brisket.

One may not easily imagine the number of dishes, knives, forks, spoons, cups, saucers, napkins, and glasses which are used on such occasions, but in one barbecue alone which I know of, over thirty thousand pieces were handled by the dish - washers after the people had gone home.

Ingredients: 1 rasher bacon (8 ounces) 1 pound cavatappi pasta 1/2 cup unsalted butter 1/2 cup flour 2 1/2 cups 2 % milk 1/2 cup half and half 3 cups shredded cheddar cheese, divided (I like to use a blend of mild and half sharp cheddar, but it's up to you) 4 slices American cheese 3 chipotle peppers in adobo, chopped 2 tablespoons adobo (from the chipotle pepper can) 2 oz barbecue flavored Pop Chips (or barbecue potato chips of your choice), crushed

Instead of the bottled barbecue sauce, try toss your tofu in this MIX: I / 2 cup Whole wheat flour, 1/2 cup corn - meal, a bit of crushed peppercorns, a bit of chili powder (if U like it hot) a bit of cinnamon powder, 1 tsp.

1 large onion, sliced and separated into rings 2 1/2 pounds boneless country - style pork ribs 1 (18 ounce) bottle barbecue sauce 1/3 cup honey 1/3 cup maple syrup 1/4 cup spicy brown mustard — I used a brown mustard with horseradish in it 2 cloves of garlic, crushed 1/2 teaspoon salt 1/4 teaspoon pepper

Brush with 1 cup Honey Barbecue Sauce during last 10 minutes of grilling.

1 16 - ounce can chickpeas, rinsed and drained (or substitute any white beans) 1 14 - ounce can potatoes, rinsed and drained (or 2 cups boiled potatoes) 1 1/2 teaspoons vital wheat gluten (optional, for firmer texture and ease of flipping) 1⁄8 cup dried bread crumbs 1 teaspoon dried parsley 3⁄4 teaspoon chicken - style seasoning (or 1/2 teaspoon rubbed sage) 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon salt (or to taste) 1/4 teaspoon black pepper (or to taste) 4 tablespoons olive oil, divided Dipping sauce: barbecue sauce, ketchup, and / or sweet mustard (optional)

1/4 cup quinoa 1/2 cup water One 15 - ounce can kidney beans, drained and rinsed 2 tablespoons barbecue sauce 2 tablespoons ketchup 2 tablespoons low - sodium soy sauce 1 tablespoon yellow mustard 1 teaspoon onion powder (granulated) 1 teaspoon garlic powder (granulated) 1 tablespoon Italian seasoning 1/2 teaspoon paprika 1/3 cup vital wheat gluten In a small saucepan, combine the quinoa with 1/2 cup of water, cover, and bring to a boil.

Add 1/2 cup brown sugar, 1/2 cup molasses and 2 tbs fine ground pure kona coffee to each bottle of barbecue sauce.

2 pounds bulk Italian sausage, hot or mild 1 loaf of round bread, uncut and 8 to 10 inches wide Dr. BBQ's Northern Barbecue Sauce, or your favorite BBQ sauce Hot sauce as needed (I used Dirty Dick's Hot Sauce) 4 leaves Greenleaf lettuce1 cup crumbled bleu cheese, Maytag preferred 1 cup cooked crumbled bacon 1/2 cup sliced yellow peppers from a jar 1 medium onion, sliced and grilled 1 tomato thinly sliced

(Philadelphia, PA) A small cup of Italian ice is nice, but when you're bringing family and friends to the beach, mountains or backyard barbecue, a larger size for the summer is more convenient.

BBQ Chicken Replace the pizza sauce with barbecue sauce, replace the onion with red onion, and replace the pepperoni with about 1 cup of diced cooked chicken.

For some variety, you can mix coffee crystals in your oatmeal or yogurt, or perhaps prepare chicken barbecue with a cup of coffee in its ingredient for lunch.

The villa also has its own private lanai with sitting and dining areas, an outdoor kitchen with a gas barbecue and ocean views — perfect for starting the morning with a cup of Hawaiian coffee or watching the sunset in the evening.