GreatGrub - bbq

Help! I undercooked the steak. What should I do?

anon — Sat, 27 Feb 2010 21:03:01 +0000

Last night I was cooking a really nice meat on the gas grill and took the steaks off too early. I let the meat rest and only after it had cooled for ten minutes did I figure out that the steaks were way to Rare in the middle.

Ribeye steak on a gas grill

Andrew — Sat, 27 Feb 2010 20:46:14 +0000

Cooking ribeye steak on a gas grill is a relatively simple job and one that is most rewarding. Ribeye does best when cooked on a high heat, so be sure to preheat the grill prior to cooking. I highly …

Carolines Award Winning Baby Back Ribs - Memphis In May 1987

Lyonsy — Tue, 19 Jun 2007 02:03:27 +0000

Back in the mid 80’s my baby sister got on a plane in Shannon (Ireland) and flew off to Memphis with her recipe for baby back ribs..arrived at “Memphis in May” and won first prize in her …

The perfect hamburger

Andrew — Fri, 01 Jun 2007 23:03:41 +0000

For years I searched for the perfect hamburger. I tried every filler and spice known to man, but time and time again the results were lackluster at best. Then like so many good things, the answer …

Ribeye Steak

Andrew — Sun, 27 May 2007 01:15:53 +0000

I am a firm believer in letting the meat speak for itself. Steakhouses that hawk fancy sauces are places that I avoid. If they are famous for their sauce, then I must question why they are covering …

Farm Coleslaw

John — Sat, 26 May 2007 19:41:51 +0000

This seems to always be a staple at cookouts. Goes great with Just “2” good ribs or any ribs for that matter and a side of cornbread . Vegetarians will love this too. Makes about 10 …

Black barbecue sauce

peter — Mon, 30 Apr 2007 09:13:15 +0000

There are so many variations on what can be called barbecue sauce, and so many of them are great. This one is pretty subtle with sweetness, edge and hint of smoke. Quantities are a guide.

Mesquite Grilled Middle Eastern Lavender Lamb

Christopher — Thu, 01 Mar 2007 17:16:25 +0000

After finding this incredable Walnut Oil I searched high and wide for new recipes. I modified this marinade recipe I’ve had for years. It really makes the difference.

Balsamic Glaze for Lamb

John — Thu, 15 Feb 2007 23:25:38 +0000

This is a wonderful glaze for when you are making lamb. I especially love it with rack of lamb , but it goes with well with any cut.

Melt-in-Your-Mouth Baby Back Ribs

Beth — Thu, 02 Nov 2006 07:38:44 +0000

I Love ribs but was always too fearful to try cooking them. I know what I like and it is difficult to find them. Neither my mother’s nor most restaurant’s made me want more. Then I …