GreatGrub - barbecue

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 …

Just “2” Good Ribs

John — Fri, 01 Jun 2007 20:02:36 +0000

As with any ribs done right this will take a little time, but it is worth the investment. This recipe is a hybrid of many and it seems to work well. As for where the name came from, you will get a …

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 …

Barbecued banana

David — Wed, 02 May 2007 08:54:50 +0000

The coals are dying down. The last remnants of charred meat are removed from the barbecue and you are wondering what to do with that glorious, fading heat. There is only one thing to do. Indulge …

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 …

Sticky fish

anon — Mon, 30 Oct 2006 04:33:22 +0000

Here’s a tip to help keep your fish from sticking to the grill. First clean your grill well. Once the grill is good and hot, dip a paper towel into a small bowl of canola oil and wipe across …