What is your best BBQ recipe?

[Buzz Rules]

What is your best BBQ recipe? Share it here. Thanks.

 

[mrodgers]

Weber Kettle, 2x1 snake, hickory chunks. Spare ribs cut St. Louis style. Rub and sauce I wing it, no recipe. 230-240° until done.

 

[Jnjtrio]

Butterfly a pork loin, I make a up a stuffing mix that has apples and apricot jam. Spread the stuffing mix across the pork loin. Tie up with butcher twine. Season with a mesquite rub, place on smoker at 225 until loin temp reads 155 degrees. Take off smoker and let rest for 10 minutes, slice to serve. I sometimes leave a pan under pork loin with apple juice and will use that and drippings to make sauce to serve over finished loin.

 

[Praying Colonel]

ABTs

20 Fresh Jalapenos (Pick the straighter ones when you choose)
20 Cheddar Lit l Smokies (1 package contains approximately 36 sausages)
1 Pkg. Cream Cheese (8 oz.)
2 Lbs. Bacon or 1 strip per ABT
1/8 Med. Sweet Onion (Diced)
1 Tblspn. Turbinado Sugar

Using a sharp knife, remove the stem end of the jalapeno. To get to the seeds and vein, slice the pepper lengthwise to the end. Make sure that you keep track of both sides of the pepper, you will want to mate both sides again after they are stuffed. You will need to remove both seeds and ribs before you proceed. While there are tools for this, I find a tea spoon to be quite effective in removing both.

Once you have mixed your onion, sugar and cream cheese together into a paste, spread a small amount into each shell of the pepper.

Next, place one smokie in each pair of peppers.

With the smokies inserted in the ABTs, sandwich the smokie in between both sides of the pepper and wrap tightly with to 1 full piece of bacon.

After the ABT has been wrapped, place 2 toothpicks through the ABT. Make sure you hit both the pepper and smokie to secure the bacon on the ABT.

Place the ABT s on a preheated smoker at 250 degrees and cook for approximately 2 hours until done.

 

[ronandannette]

Fresh pineapple cut a good 1/2" thick, dusted with brown sugar and black pepper. Grill on lower heat until caramelized. Simple but knock-your-socks-off flavorful.

 

[NYCgrrl]

I really don’t have a favorite just what I like/want to make in the moment.
Right now it’s an Asian pork roast that I’m planning to roast at my sister’s home this weekend. Already made it at home but want to try on her gas’s grill so wish me luck.

However the one technique that’s dead simple and I suggest all carnivores try at least once in life is an “Eisenhower steak” :

https://www.nytimes.com/2015/07/01/dining/steak-on-charcoal-cooking.html
Here’s a few pics I took at the campground:

https://hosting.photobucket.com/alb...ps2jiyyqyw.jpg?width=450&height=278&crop=fill
Setting up the fire pit with wood to burn down to charcoal. Placed hardwood briquettes on top for flavor.

https://hosting.photobucket.com/alb...psfqvpcdhn.jpg?width=450&height=278&crop=fill
Meat on grill with rack on side for veggies


https://hosting.photobucket.com/alb...6deenbd.jpg?width=1920&height=1080&fit=bounds
Finished dish

 

[mrodgers]

Fresh pineapple cut a good 1/2" thick, dusted with brown sugar and black pepper. Grill on lower heat until caramelized. Simple but knock-your-socks-off flavorful.

Pineapple on the grill is knock-your-socks off. I did this a long time ago and every summer holiday, "Are you going to get pineapple?" from the kids.

 

[NYCgrrl]

Pineapple on the grill is knock-your-socks off. I did this a long time ago and every summer holiday, "Are you going to get pineapple?" from the kids.

Lovely seasoning combo and so simple!

 

[SandyinMonterey]

A reservation at my favorite BBQ place. Doesn't get any better than that. I live in the South.

 

[DISNEYSQUIRRELS]

Butterfly a pork loin, I make a up a stuffing mix that has apples and apricot jam. Spread the stuffing mix across the pork loin. Tie up with butcher twine. Season with a mesquite rub, place on smoker at 225 until loin temp reads 155 degrees. Take off smoker and let rest for 10 minutes, slice to serve. I sometimes leave a pan under pork loin with apple juice and will use that and drippings to make sauce to serve over finished loin.

This sounds amazing!