Some of these tried-and-true recipes come from LDS Living readers, and a few come from Where There’s Smoke, There’s Barbecue! But one thing’s for certain: they’re all finger-lickin’ good.
Peterson’s Shredded Barbecue Beef
Sylvia Brass; Dunnellon, Florida
- 3 pounds chuck roast
- 1½ tablespoons oil
- 1 large onion, chopped
- 1 stalk celery, chopped
1½ cups beef broth
- 1 teaspoon allspice
- 1 teaspoon dry mustard
- ½ teaspoon chili powder (optional)
- 2 cloves garlic, minced
- 2–3 drops Tabasco sauce (optional)
- 1 teaspoon salt
- 1 teaspoon Worcestershire sauce
- 1 large bottle ketchup
- 1 bay leaf (optional)
- 2 tablespoons brown sugar
- ¼ teaspoon garlic salt
- 2 tablespoons vinegar
- ¼ teaspoon paprika
Cook roast in pressure cooker or Dutch oven. Cool and shred. Heat oil in Dutch oven and cook celery and onion until onions are clear; add broth, shredded roast, and remaining ingredients. Cook uncovered on low for about 1 hour. Add more water if needed. Be careful not to scorch.
Grandma Barb’s Ribs and Sauce
Cathy Cottle; Draper, Utah
Sauce
- 1 quart barbecue sauce
- 1 cup brown sugar
- ¼ teaspoon cayenne pepper
- 1 large onion, diced
- 1 tablespoon lemon juice
Ribs
- 1 slab pork or beef ribs
- Favorite barbecue rub
Mix all ingredients for sauce and simmer in medium saucepan for 2 hours. Rub ribs with your favorite barbecue rub. Place them in large turkey cooking bag and let sit in fridge all day or overnight. Bake ribs at 300° F for 3 hours. Then baste with barbecue sauce and grill for a short period of time, or broil in oven at 500° F.
Barbecued London Broil
LeaAnne Larsen; Eugene, Oregon
- 2 tablespoons garlic powder
- ½ cup olive oil
- 3 tablespoons Worcestershire sauce
- ½ cup soy sauce
- 1 teaspoon cumin
- 1 teaspoon salt
- 1½ teaspoons black pepper
- Lime juice (optional)
- 2 pounds London broil
- Chili Butter
- 1 cup butter, softened
- 2 teaspoons garlic powder
- 2 tablespoons chili powder
- ½ teaspoon cumin
- ½ teaspoon hot sauce
For chili butter, mix all ingredients thoroughly. Set aside to serve later with meat. Mix garlic powder, olive oil, Worcestershire sauce, soy sauce, cumin, salt, black pepper, and lime juice together in large dish. Marinate meat in mixture for at least 2 hours, but no longer than 2 days. Once meat is marinated, barbecue on low for 30 minutes, flipping every 10 minutes. Remove from grill. Let meat sit for 10 minutes, then slice on diagonal for tender slices. Serve with chili butter.
Aunt Dora’s Funeral Beans
From Where There’s Smoke, There’s Barbecue!
- 1 pound hamburger
- 4 tablespoons chili powder
- Salt and pepper to taste
- 2 medium onions, diced finely
- 2 (53-ounce) cans of pork and beans
- 1 cup ketchup
- ¾ cup brown sugar
- Hot sauce to taste
Break up hamburger and fry in large frying pan. When it starts to brown, sprinkle with chili powder, salt, and pepper; stir until mixed. Add onion and continue cooking until onion is translucent. Remove pork cubes from pork and beans and drain off any excess sauce from the can. Add remaining ingredients. Serve after the mixture is well-heated.
Garlic Mashed Potatoes
From Where There’s Smoke, There’s Barbecue!
- 5 pounds potatoes, peeled
- 8 ounces cream cheese
- 8 ounces sour cream
- ½ cup butter
- 1 tablespoon garlic powder
Boil potatoes about 20 minutes, until tender. Drain off water but reserve some for mashing. Remove potatoes from water and let sit for 5–10 minutes; then mash in remaining ingredients. If too thick, use leftover potato water to thin mashed potatoes.