Best Barbecue Recipes

by | Jul. 30, 2010


Peterson's Shredded Barbecue Beef
  • 3 pounds chuck roast
  • 1 1/2 tablespoons oil
  • 1 large onion, chopped
  • 1 stalk celery, chopped
  • 1 1/2 cups beef broth
  • 1 teaspoon allspice, ground
  • 1 teaspoon dry mustard
  • 1/2 teaspoon chili powder
  • 2 cloves garlic, minced
  • 2-3 drops Tabasco sauce
  • 1 teaspoon salt
  • 1 teaspoon Worcestershire sauce
  • 1 large bottle ketchup
  • 1 bay leaf (optional)
  • 2 tablespoon brown sugar
  • 1/4 teaspoon garlic salt
  • 2 tablespoon vinegar
  • 1/4 teaspoon paprika
Cook roast (you can pressure cook, boil, or roast in Dutch oven). Cool and shred. Heat oil in Dutch oven and cook celery and onion until onions are clear; add 1 1/2 cups of broth, shredded roast, and rest of ingredients to Dutch oven. (If you do not like or cannot eat spicy foods, omit chili powder and Tabasco sauce.) Cook uncovered on low for about 1 hour. Add more water if needed. Be careful, for it will scorch easily.

Sylvia Brass Dunnellon, Florida

Grandma Barb's Ribs and Barbecue Sauce


  • 1 quart Cattleman's® BBQ Sauce
  • 1 cup brown sugar
  • 1/4 teaspoon cayenne pepper
  • 1 large onion, diced
  • 1 tablespoon lemon juice
  • 1 slab pork or beef ribs
  • favorite rub
Mix all ingredients for sauce. Simmer for 2 hours.

Meanwhile, Rub ribs with your favorite rub. Place in large turkey cooking bag. Marinate all day or overnight. Bake at 300 degrees for 3 hours.

Baste with barbeque sauce and grill for short period of time on grill or broil in 500 degree oven.

Cathy Cottle Draper, Utah

The Original MOINK Ball

  • 24 pieces Pre-made meatballs thawed
  • 12 slices Bacon
  • Plowboys Yardbird Rub, or favorite seasoning
Raspberry Balsamic Chipotle Glaze
  • 1 cup Raspberry Preserves Seedless jelly or jam works best
  • 1/4 cup balsamic vinegar
  • 3 cloves Garlic, minced extra fine
  • chipotles seeded and chopped
Cut the 12 slices of bacon in half, creating 24 slices. Wrap each meatball with a slice of bacon and secure with a toothpick. Season generously with Plowboy's Yardbird Rub or your favorite BBQ rub. Smoke at 225 degrees until the bacon has become crisp to your liking. (Grilling is another option, but make sure to use indirect heat so the bacon drippings don't flare.) Glaze MOINK balls with Raspberry Balsamic Chipotle Glaze and smoke for an additional 10 minutes.

(For the glaze: Heat through all ingredients. Make sure preserves are melted.)

This is the original recipe created in August, 2008.

Larry Gaian Rocklin, California

Barbecued London Broil

  • 2 tablespoons garlic powder
  • 1/2 cup olive oil
  • 3 tablespoons Worcestershire sauce
  • 1/2 cup soy sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 1/2 teaspoon black pepper
  • lime juice (optional)
  • 2 pounds London broil
Mix garlic powder, olive oil, Worcestershire sauce, soy sauce, cumin, salt, black pepper, and lime juice (if using) together in large dish. Marinate meat in mixture for at least 2 hours (can sit in fridge for 2 days).

Once meat is marinated, barbecue on low for 10 minutes then flip; barbecue for 10 minutes on the other side then flip again. Barbecue for 10 more and remove from grill. Let meat sit for about 10 minutes, then slice on 45 degree diagonal for tender slices.

Chili Butter

  • 1 cup butter, softened
  • 2 teaspoons garlic powder
  • 2 tablespoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon hot sauce
Mix all ingredients thoroughly. Serve alongside London broil.

LeaAnne Larsen Eugene, Oregon

Simply Wonderful Barbeque Sauce

  • 1 cup sugar
  • 1/2 cup ketchup
  • 1/2 cup soy sauce
  • 1/2 teaspoon ginger
  • 1/4 teaspoon garlic powder
Mix all ingredients thoroughly. Recipe can be doubled for future use.

This has been in my family for about 50 years and I use it every time we fire up the BBQ. This can be used on pork, beef, or chicken - you name it.

Shirlee Jacobsen Great Falls, Montana

Mom's Marinade

  • 1 cup soy sauce
  • 1 cup vegetable oil
  • 2 cups lemon-lime soda
  • 1 tablespoon garlic salt
Pour mixed ingredients over chicken breasts, turning to coat all pieces. Marinate in refrigerator for 6 to 12 hours. Grill on barbeque or broil in oven. May use turkey breasts, also.

Terrie Teare Palouse, Washington

Rian's Sheepherder Beans

  • 1 1/2 cups dry beans
  • 2 quarts water
  • 1 pound ham hock, ham shank, or bacon
  • 2 big onions, sliced or diced
  • 2 tablespoons vegetable oil (to keep the beans from foaming over)
  • 2 teaspoons salt
  • 2 (10.75-ounce) cans tomato soup
  • Tabasco sauce (as much as you can stand) Combine beans, water, ham hock (if you use bacon, fry it first), one of the onions, vegetable oil, and salt in pressure cooker. Cook at pressure of 15 pounds for 30 minutes (start timing when the pressure weight begins to rock).
When pressure has been released, remove pressure cooker lid and add the other onion and more water if needed (do not let it boil dry). Boil until the new onion is soft, but not mushy.

Add tomato soup and Tabasco sauce to taste (about four shakes, unless you like it really hot, then shake all you want). Simmer for about 15 minutes or until thick (pleasing consistency somewhere between pasty and runny). If it is too thick, add a little water. If it is too thin and runny, simmer longer until it has evaporated to the desired consistency.

I have been a sheepherder for 47 years and do most of my cooking on a small wood-burning stove in a sheep camp. When attending family, church, or neighborhood barbecues, I always bring the above recipe, or a variation thereof.

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