Moink Balls

Ingredients

• 12  Italian style meatballs, precooked
• 6 strip(s) bacon, cut in half
• 1 tablespoon(s) brown sugar
• 1/8 teaspoon(s) cayenne pepper
• 1/2 cup(s) barbecue sauce
• 1/2 cup(s) grape jelly

Equipment

• Smoker
• Toothpicks
• Tongs

Directions

1. Wrap each meatball with a half strip of bacon and secure it with a toothpick.
2. Combine the brown sugar and cayenne pepper and sprinkle over the bacon-wrapped meatballs.
3. Smoke over indirect heat at 250 degrees for about 1 hour until the bacon is done to your liking.
4. While the Moink Balls are cooking, combine the barbecue sauce and grape jelly in a saucepan and heat until blended.
5. Five minutes before removing the balls from the smoker, baste them with the glaze. Serve immediately.

 

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Beer Braised BBQ Pork Butt

Ingredients
FOR THE DRY RUB:

2 tablespoons salt
About 40 grinds black pepper
2 tablespoons chili powder
1 tablespoon garlic powder
2 teaspoons ground coriander

2 teaspoons ground mustard seed

12 ounces good ale or dark beer, such as Bass
4 cloves garlic, chopped
1 5-pound pork butt (shoulder of the animal)

Directions
Combine rub ingredients in a bowl and mix well. Rub all over pork butt. Wrap in plastic wrap and refrigerate for at least one hour and as long as overnight.

Preheat oven to 500 degrees F. Unwrap pork and place in a roasting pan with sides about 2 inches high. Cook 45 minutes until dark browned and even blackening in places. Remove from oven. Lower oven to 325 degrees F. Pour beer over the top and add chopped garlic around the pork. Cover tightly with heavy duty aluminum foil or twice with regular foil. Poke about 10 holes all over the top of the foil. Cook pork butt 2 1/2 hours longer until so tender that it comes away very easily from center bone.

Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan. To the pan juices add:
1/2 cup ketchup
2 tablespoons whole grain Dijon mustard
3 tablespoons Worchestershire sauce
1/3 cup dark brown sugar

Bring to a simmer until reduced by half and thick, about 20 minutes.

While the sauce is boiling down, pull apart the pork with 2 forks. Pour the sauce over the pulled pork and work through until fully absorbed.

Slow Cooker Ground Beef Barbecue

Slow Cooker Ground Beef Barbecue

Ingredients

3 pounds lean ground beef
1 large onion, chopped
2 cloves garlic, minced

5 stalks celery, finely chopped
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 tablespoon cider vinegar
2 tablespoons prepared mustard
1/4 cup firmly packed brown sugar
3 1/2 cups ketchup

Directions

Place ground beef in a large skillet over medium heat, and cook until brown, breaking up the meat as it cooks, about 15 minutes. Drain excess grease.
Place the cooked meat, onion, garlic, celery, salt, black pepper, cider vinegar, mustard, brown sugar, and ketchup into a slow cooker, and stir to combine. Set the cooker on Low, and cook for 6 to 8 hours.

Great Site I Came Across

http://www.squidoo.com/barbecue-and-salads

Quick BBQ Pork Chops

Ingredients:

Pork chops (1 lb.), 1/2 inch thick

2
tsp. oil

1/2
cup Barbecue Sauce

Make It

COOK chops in hot oil in large skillet on medium-high heat 4 to 5 min. on each side or until done (160ºF).

POUR barbecue sauce over chops; cover. Cook on low heat until sauce is heated through.

Quick Tips

Serving Suggestion
Serve with a mixed green salad and slice of whole wheat bread.
Creative Leftovers
Refrigerate any leftovers. Remove bones from cooked chops. Serve in split sandwich rolls topped with additional barbecue sauce, if desired.
BBQ Pork Chops with Peppers & Onions
Cook and stir 1 small onion, sliced, and 1 small green pepper, cut into strips, in additional 1 Tbsp. hot oil in large skillet until crisp-tender. Remove from skillet before cooking the chops and continuing as directed. Serve chops topped with peppers.

Coke Barbeque Sauce

INGREDIENTS:

12 ounces Coca-Cola
1 1/2 cup ketchup
1 cup finely chopped onion
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1 teaspoon chili powder
1 teaspoon salt
hot pepper sauce (Tabasco) to taste

 

DIRECTIONS:

Bring ingredients just to boil, then reduce to simmer for 30 to 45 minutes and sauce thickens.

 

Dr. Pepper Barbecue Sauce

Dr. Pepper Barbecue Sauce Recipe

Prep time: 5 minutes
Cook time: 1 hour, 35 minutes

1 cup minced onion
1/4 cup vegetable oil
1 1/2 cups Dr. Pepper
1 can of crushed tomatoes, about 15 ounces
1/2 cup orange juice
1/4 cup cider vinegar
1/2 cup honey
1/2 to 1 teaspoon cayenne
Salt to taste

Method

1 Heat the vegetable oil in a pot over medium-high heat. Add the onions and sauté for 4-5 minutes, stirring often.

2 When the onions are just beginning to brown, add the remaining ingredients and stir well to combine. Simmer for 30 minutes.

3 Pour the sauce into a blender or food processor and purée it until it is smooth. (Note that if you are using a blender, either work in batches, filling the blender no more than a third of the way at a time with the hot sauce, or slowly add the sauce while the blender is running on low speed.)

4 Put the sauce into a saucepan, bring to a simmer and continue to simmer, uncovered, for 1-2 hours.

The sauce will store for several weeks in the fridge.

Honey Garlic Barbecue Sauce Recipe

Honey & garlic make the perfect combination in this rich, thick barbecue sauce recipe.

This honey garlic sauce recipe works especially well on grilled chicken and shrimp which are fairly flavor neutral.

The unmistakable Honey Garlic flavors take plain foods like this and gives them a sweet rich taste.

Prep Time: 5 minutes
Cook Time: 35 minutes

What you’ll need:

• 2 cups Ketchup
• 1 cup water
• 1/2 cup liquid honey
• 2 tablespoons molasses
• 2 tablespoons Franks Red Hot (or similar hot sauce)
• 1 tablespoon soy sauce
• 2 tablespoons dried onion flakes
• 3 tablespoons brown sugar
• 1 teaspoon Worchester sauce
• 1 teaspoon salt
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon smoked paprika (or regular)
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon white pepper
• 1/2 teaspoon black pepper
• 3 cloves of crushed garlicOptional (add later):
• 2 tablespoons corn starch
• 1 tablespoon water
  

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  Step 1:
  In a medium saucepan combine all of the ingredients from the list above except the optional cornstarch and water shown.Simmer this sauce at a gentle boil over medium-low heat for about 30 minutes.

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  Step 2:
  Optional: if you’d like this sauce a little thicker then combine the corn starch and water in a small bowl and stir with a fork until it forms a smooth paste.Add this paste to the simmering honey garlic sauce and stir well to mix in.

  Continue simmering another 5 minutes or so until you get the sauce to your desired thickness. Stir occasionally.

  If it gets too thick add a little water, a bit at a time until you are happy with the consistency.

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  Step 3:
  Allow the sauce to cool and pour into a resealable glass jar and refrigerate until needed.This barbecue sauce will keep well in the refrigerator for several weeks.

Bourbon Whiskey BBQ Sauce

“This is a barbecue sauce recipe using Kentucky bourbon whiskey. For best results, refrigerate for a day or two, allowing the flavors to blend.”

Ingredients

• 1/2 onion, minced
• 4 cloves garlic, minced
• 3/4 cup bourbon whiskey
• 1/2 teaspoon ground black pepper
• 1/2 tablespoon salt
• 2 cups ketchup
• 1/4 cup tomato paste
• 1/3 cup cider vinegar
• 2 tablespoons liquid smoke flavoring
• 1/4 cup Worcestershire sauce
• 1/2 cup packed brown sugar
• 1/3 teaspoon hot pepper sauce, or to taste

Directions

1. In a large skillet over medium heat, combine the onion, garlic, and whiskey. Simmer for 10 minutes, or until onion is translucent. Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar, and hot pepper sauce.
2. Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce

Coffee Barbecue Sauce Recipe

Use this coffee barbecue sauce as a marinade or finishing sauce for grilled or baked pork, beef, or chicken. The sauce may be covered and refrigerated up to 2 weeks.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:

1/2 cup brewed espresso or strong, dark coffee
1 cup ketchup
1/2 cup cider vinegar
1/2 cup firmly packed light brown sugar
1 onion, peeled and finely chopped, about 1 cup
2 cloves garlic, peeled and crushed
3 fresh hot chili peppers, such as jalapeno, or hotter if desired, seeded
2 Tablespoons hot dry mustard mixed with 1 tablespoon warm water
2 Tablespoons Worcestershire sauce
2 Tablespoons ground cumin
2 Tablespoons chili powder

Preparation:
Put espresso or coffee, ketchup, vinegar, brown sugar, onion, garlic, chile peppers, dry mustard, Worcestershire sauce, cumin, and chili powder in a small pot, stir them together, and bring to a simmer over medium-high heat. Lower the heat so the mixture is just simmering and let simmer for 20 minutes. Remove the pot from the heat, let the mixture cool, then puree it in a blender or food processor fitted with the steel blade.

The barbecue sauce can be covered and refrigerated for up to 2 weeks.

• Grilled Pork Chops with Coffee Barbecue Sauce

Yield: about 3 cups

Recipe Source: Chef Michael Lomonaco, Noche Restaurant, New York, NY
Reprinted with permission.