Recipes From Franklin Barbecue Cookbook

Submitted by Adena Leigh on Thu, 06/25/2015 - 21:35
Recipes From Franklin Barbecue Cookbook

James Beard Award-winning chef and owner of Franklin Barbecue in Austin, Texas, Aaron Franklin brings Southwestern flare to his new cookbook, Franklin Barbecue: A Meat-Smoking Manifesto (2015 Ten Speed Press). Filled with clever techniques, sage advice and signature recipes for brisket, rubs and more, it's your ticket to mastering the grill this summer.

 

BBQ Turkey Breast Recipe

Submitted by Adena Leigh on Thu, 06/25/2015 - 21:05
BBQ Turkey Breast Recipe

A moist and flavourful turkey recipe from the grill masters at <em>Franklin Barbecue</em>. "We're not exactly known for our turkey, but it does come out real nice, and I even know some people for whom it's the favourite of all of the things we cook. That's fine, because it's also the easiest thing to cook. For this recipe (and in general, in my opinion), it's important to buy turkey breasts that have not been prebrined or injected with any sort of solution.

Spicy BBQ Beef Ribs Recipe

Submitted by Adena Leigh on Thu, 06/25/2015 - 20:39
Spicy BBQ Beef Ribs Recipe

A must-try recipe from the new&nbsp;<em>Franklin Barbecue</em> cookbook by Aaron Franklin&nbsp;and Jordan Mackay. "If I had to name my own personal favorite cut of barbecue, it would probably be beef ribs. They are the richest and the most decadent, succulent, and flavourful cut of beef you can put on a smoker. We only cook beef ribs on Saturdays at the restaurant: they're a special treat, made all the more special because we do them only once a week. That said, beef ribs are pretty easy to cook. In this recipe, I include a light slather of hot sauce.

Caramel Pork Ribs Recipe

Submitted by gmcauley on Fri, 03/20/2015 - 21:15
Caramel Pork Ribs Recipe

David Lebovitz's irresistible saucy ribs from his book <em><a href="http://www.amazon.ca/My-Paris-Kitchen-Recipes-Stories/dp/1607742675/ref=... Paris Kitchen</a></em>. Serve these ribs French-style with plain rice, or with mashed potatoes and a raw vegetable slaw.

Barbecue Sauce Gift Set

Submitted by etarswell@hhmed... on Fri, 06/06/2014 - 11:36
Barbecue Sauce Gift Set

If your dad can be found parked in front of the grill in the summer months, pick up Olivier Napa Valley's sauce gift set at Indigo. Shake up his rib recipes with Kansas City-Style Honey-Apple Cider, Texas-Style Rum-Molasses and Kentucky-Style Bourbon-Black Pepper.

Monogrammed Barbecue Set

Submitted by etarswell@hhmed... on Fri, 06/06/2014 - 11:30
Monogrammed Barbecue Set

For the established king of the grill, a monogrammed set is worthwhile investment. Williams Sonoma's set includes a basting mop, fork, slotted spatula and tongs that can be stored in a carrying case.

See more Father's Day gift ideas in our photo gallery.

BBQ'd Yams With Root Beer Molasses Recipe

Submitted by etarswell@hhmed... on Sun, 02/02/2014 - 17:51
BBQ'd Yams With Root Beer Molasses Recipe

Slow cooked spuds slathered in a tangy sweet butter.

Barbecued Blueberry Grunt Recipe

Submitted by gmcauley on Fri, 07/05/2013 - 13:21
Barbecued Blueberry Grunt Recipe

A grilled dessert for a summer party. Serve warm with ice cream or frozen yogurt.

Recipes From Bobby Flay's Barbecue Addiction

Submitted by gmcauley on Mon, 07/01/2013 - 14:00
Recipes From Bobby Flay's Barbecue Addiction

Chef, restaurateur and Food Network host Bobby Flay has turned his attention to true barbecue in his new book, Bobby Flay's Barbecue Addiction (2013 Clarkson Potter).

Bobby Flay's Barbecue Sauce Recipe

Submitted by gmcauley on Mon, 07/01/2013 - 14:00
Bobby Flay's Barbecue Sauce Recipe

A grilling sauce from the Food Network chef. "To many Americans, barbecue sauce is red, sweet and smoky — end of story. But there's a whole barbecue culture out there that knows that is just the tip of the barbecue iceberg. Sauces vary by region, and this one is from the eastern reaches of North Carolina. It's a vinegar-based sauce, nicely acidic and seasoned with red flecks of ancho and cayenne chili powders. Those North Carolinians are up to something: I just love how the tangy sauce complements the smoky pulled pork."

Pages

User login