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BBQ Recipes

Barbeque Recipes

Having a good barbeque recipe can really make a difference when you fire up the grill! Send us you best BBQ recipe and we'll add it to this page and give you the credit!

Barbeque Turkey
(makes 16 to 18 servings)

  • 20 to 22 lb Thawed Turkey (Or a smaller turkey if you want)
  • 2 Teaspoons Poultry Seasoning
  • 1/4 Teaspoons Pepper
  • 1 Cup Port
  • 1 Large Onion, Quartered
  • 2 large Carrots, Cut into Chunks
  • 2 Stalks Celery, Cut into Chunks
  • 1 Clove Garlic, Cut into Chunks
  • 3 or 4 Fresh Rosemary Sprigs, each 3 to 4 in long
  • Remove turkey neck and giblets; reserve for other uses. Discard large lumps of fat, then rinse turkey inside and out and pat dry.

    Combine poultry seasoning and pepper, sprinkle some in neck and body cavities and rub rest over skin.

    Place turkey on its breast and spoon 1 to 2 tablespoons of port into neck cavity, bring skin over opening and secure to back with a metal skewer. Turn the turkey on its back and place onions, carrots, garlic and celery in body cavity. Pour 1/3 cup of remaining port in body cavity.

    Place bird breast up on barbecue grill directly above drip pan. Cover barbecue and adjust dampers as necessary to maintain an even heat. Cook meat until a meat thermometer inserted in thickest part of thigh (not touching bone) registers 185 degrees or until meat near thighbone is no longer pink (cut to test). Total cooking time should be 4 to 4 1/2 hours. Allow at least 12 minutes per pound.

    Several times during cooking, place a rosemary sprig on the coals to add fragrance as it smolders. During the last hour of cooking, brush turkey with port several times, using all remaining port. When turkey is done, discard stuffing. Makes 16 to 18 servings.


    Open or remove the lid from a covered barbecue; open the bottom dampers. Pile about 50 long burning briquettes on the fire grate and light them. Let the briquettes burn until hot (usually about 1/ hr). Using long handled tongs bank about half on each side of fire grate, then place a metal drip pan in center (aluminum).
    Set the grill in place 4 to 6 inches above the pan. Lightly grease the grill. Set the food turkey directly above drip pan. Add 5 to 6 briquettes

    Source: Sunset Barbecue Cook Book

    Barbequed Brisket Sandwiches
    This is a great dish for cookouts because it makes itself in the oven, and it's so tasty.

  • 4-5 lb. well trimmed brisket
  • 1 1/2 t. salt
  • 1/2 c. ketchup
  • 1/4 c. vinegar
  • 1/2 c. finely chopped onion
  • 1 T. Worcestershire sauce
  • 1 1/2 t. liquid smoke
  • 1 bay leaf, crumbled
  • 1/4 t. pepper
  • Rub the meat with salt and place in a 9x13x2 baking pan. Stir together the other ingredients and pour over the meat. Cover the pan well with foil bake at 325 for 3 1/2 hours. When done, remove foil carefully so steam does not burn you. Shred meat with two forks, it will be fork tender. Serve over rolls and enjoy!

    Source: Anonymous

    Barbequed Country Ribs—Crock pot Recipe

  • 1 1/2 cups prepared hickory-flavored barbecue sauce
  • 1/2 cup apricot-pineapple jam
  • 1 T. soy sauce
  • 3-4 lbs. boneless country-style pork spareribs, trimmed of fat
  • *Do this recipe the night before*
    In a medium bowl, mix together 3/4 cup barbecue sauce, apricot pineapple jam, and soy sauce until well blended. Place a layer of the ribs in a 4-qt. electric slow cooker. Pour 1/3 of the sauce mixture on top. Top with another layer of ribs and half of the remaining sauce. Top with the remaining ribs and pour on the remaining sauce. Cover and cook on LOW for 8 ½ - 9 hours, or until the ribs are tender, but not falling apart.

    Remove the ribs to a serving dish. Skim off and discard any fat from the sauce in the slow cooker. Stir in the remaining 3/4 cup of barbecue sauce. Pass the sauce to spoon over the ribs and enjoy!

    Source: Anonymous

    Sweet Bourbon Baked Beans
    (makes 8-10 servings)

  • 1/2 lb. bacon, cut into 1-inch pieces
  • 1 onion, chopped
  • 3 (16oz.) cans baked beans
  • 1 (15oz.) kidney beans, drained
  • 2 T. dark molasses
  • 2 T. dark brown sugar
  • 1/3 c. bourbon
  • 1/2 c. chili sauce
  • 1 t. dry mustard
  • 1 t. cinnamon
  • Cook bacon till crisp, drain. Set aside. Sauté onions in drippings. In a bowl, mix the beans together with the onions, mustard, molasses, sugar, bourbon, chili sauce and cinnamon. Add the bacon bits and fold in gently.

    Pour into a 2 qt. bean pot or casserole dish, set the oven at 350 degrees and bake covered for 40 minutes, let it stand 15 minutes before serving. Enjoy!