Grilled Chicken Meat Balls With Yakitori Sauce
Grilled Chicken Meat Balls With Yakitori Sauce
Known as Tsukune in Japanese, I am nuts for these balls. They are juicy and yummy, and a must-have item at yakitori restaurants or izakaya (Japanese pub-like restaurants serving sake and small dishes).
Read more about this recipe at Rasa Malaysia.
Sweet barbecue sauces, such as this one, will scorch easily; a spray bottle of water will help douse flare-ups. Chicken is notorious for burning on the surface before it is cooked through. A barbecue cover can help contain the heat and cook the chicken more evenly.
This recipe is part of Andrew Schloss's Sunday Dinners.
Smoky barbecued chicken makes a base for this delicious warm salad. You could also use a store-bought rotisserie chicken or, really, any leftover chicken.
This recipe is part of Andrew Schloss's Sunday Dinners.
Slow-Cooked Pulled Pork In Barbecue Sauce
Slow-Cooked Pulled Pork In Barbecue Sauce
If you think far enough ahead, this pulled pork recipe is an easy, smoker-free way to get a good dose of barbecue. The sauce is a pretty traditional one—vinegary and mustardy. The addition of sambal oelek gives the whole thing a little kick.
These ribs are so good that they’ve ruined any other ribs for me. The secret? It’s not about the sauce. It’s about the tenderness of the meat. And the trick to that is boiling.
Read more about this recipe at Cook & Eat.
A liberal splash of vinegar delivered near the end of cooking makes these wings sing.
Read more about this recipe at the Washington Post.
Grilled Pork Tenderloin With Coffee Barbecue Sauce
Grilled Pork Tenderloin With Coffee Barbecue Sauce
Four Seasons chef Douglas Anderson keeps his grilled pork tenderloin as moist as possible by brining it for 4 to 6 hours, then glazing it with a smoky, coffee-flavored barbecue sauce just before it comes off the grill. The sauce can be refrigerated for up to 1 week. This recipe will make enough brine for up to 3 pounds of pork tenderloin.
You can baste just about any grilling, broiling or roasting meat with this plum barbecue sauce as it cooks -- it'll lend a beautiful sweetness and depth of flavor. You'll need to stir the sauce more often toward the end of cooking to be sure it doesn't stick to the bottom of the pan as it simmers.
Lemon Brown Sugar Barbecue Sauce
Lemon Brown Sugar Barbecue Sauce
This sweet sauce gets a little tang from the lemon juice. If you're cooking the ribs on a gas grill and want to compensate, 1 1/2 teaspoons of Liquid Smoke will help, but the sauce is fine without it.
Read more about this recipe at the Washington Post.
Roasted Corn With Spicy Tomato Butter
Roasted Corn With Spicy Tomato Butter
In this dish, corn is grilled in its husk, where it steams and absorbs a smoky flavor that is enhanced with a flavorful butter made with chili paste and garlic salt.
This recipe is part of Andrew Schloss's Sunday Dinners.
These are not done on the grill, but rather get their barbecued flavor from the seasoning blend.
Because this recipe makes a tasty, butter-rich sauce, serve the shrimp with lots of crusty bread for dipping, or on a platter with cooked rice mounded in the middle and the shrimp and sauce surrounding it.
4 appetizer servings or 2 main-course servings
This is a unique way to cook tuna steaks, and you'll have extra barbecue sauce to use for dipping or another meal.
This recipe is part of Andrew Schloss's Sunday Dinners
