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Barbecue Industry Article

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Great Recipes for Barbecues

from: Jenny Edwards




Al's Recipe Marinade & Barbecue Sauce for Beef MARINADE



1 c Red wine vinegar 1/4 c Water 2 ts Ground cumin 3 Garlic
cloves, minced 2 ts Achiote paste 1 ts Crushed red pepper Salt
and black pepper, to -taste 1/4 c Olive oil



BARBECUE SAUCE



1 Dried pasilla chile 1 c Boiling water 2 tb Achiote paste 1 tb
Olive oil 3/4 c Of the marinade Marinade: Combine marinade
ingredients. Makes enough for 2 pounds of beef. To use: Toss
paper-thin slices (1 inch by 3 to 4 inches) of beef sirloin with
the marinade in a nonmetallic bowl. Refrigerate 6 to 8 hours or
overnight.



Drain meat, reserving 3/4 cup of the marinade. Thread meat on
bamboo skewers.



Barbecue Beef Recipes Barbecue Beef Ribs Recipe 5 lb Beef ribs 3
c Black Jack BBQ Sauce (see Barbecue Sauces Recipes) Place beef
ribs in a flat pan or dish. Pour barbecue sauce over ribs,
turning so as to coat both sides; pierce meat with a large fork.
Marinate 8 hrs. turning once. Remove beef ribs from barbecue
marinade and brush off excess sauce to avoid burning



Broil or cook beef ribs over coals for 10 mins. Brush with
marinade and cook 4-5 mins. more. Heat remaining sauce and serve
with ribs.



Barbecue Beef Short Ribs Recipe 3 lb Beef Short ribs 2 c beef
broth 2 c :Water, or enough to -barely cover ribs 1 tb Brown
sugar 1/4 c Cider vinegar 1/4 c Catsup 2 tb Tomato paste 1 tb
Dry mustard 1 ts Worcestershire sauce 1/4 ts Ground cloves 1 ts
Chili powder 1/4 ts Cayenne pepper THE DAY BEFORE GRILLING, put
the sugar and vinegar in a pot large enough to hold the ribs and
place over medium heat on top of the stove. Cook until the
vinegar reduces and forms a syrup with the sugar, about 8
minutes. Watch carefully, as the syrup will suddenly darken in
color. Immediately add the broth, water, catsup, tomato paste,
mustard, Worcestershire, cloves, chili powder and pepper and
bring to a boil. Add the ribs and cook 20 minutes. Remove from
heat, remove the ribs from the liquid and place covered in the
refrigerator.



Cook the liquid over medium heat until it becomes thick and
syrupy. The next day, light a charcoal grill. Place the beef
ribs on the grill so they are not directly over the coals and
cover the grill so that smoke collects inside. If your grill
does not have a cover, improvise one out of aluminium foil.



Cook for 40 minutes, basting with sauce every 10 minutes. When
bbq beef ribs are well heated, remove to a platter and serve.



Honey-Mustard Crockpot Barbecue Short Ribs Recipe 3 lb Beef
short ribs 1 tb Dijon mustard 1 Garlic clove, crushed 2 tb Honey
1/2 ts Salt 1/8 ts Pepper 1 c Bottled hickory smoke Barbecue
sauce 2 tb Cornstarch 2 tb Cold water Place short ribs in
slow-cooker. In medium bowl, combine mustard, garlic, honey,
salt, pepper, and barbecue sauce. Pour over ribs. Cover and cook
on LOW 6-7 hours or until tender.



Refrigerate several hours or overnight. Skim any solidified fat
from top. Remove beef ribs; heat in microwave or conventional
oven. Dissolve cornstarch in water. Add to barbecue sauce. Cook
and stir in microwave or stovetop until hot and slightly
thickened. Pour hot sauce over warm ribs.















About the author:


Jenny Edwards is the operations manager of href="http://www.arboreta.co.uk"> Arboreta Home & Garden Store
She is responsible for the buying and importing of new
products.








 

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