Many people misuse the term barbecue, they label to anything cooked on a grill, or even in the oven, if a spicy tomato based sauce is applied. Barbecue is not a dish, or a cooking device, it is a method of cooking. There is a distinct difference between grilling and barbecuing, however. Grilling is done over the direct heat of a fire.

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

The object is to sear the outside and concentrate the juices on the inside the searing, or browning, of the outside of the food causes the grilled flavor. The process is similar to that which forms the brown crust on a loaf of baked bread. Grilling is a healthful method of cooking because additional oils or fats are seldom used, and as the food cooks, the fat renders out and drips through the cooking grate.

Barbecue on the other hand is the process of cooking meat at low temperatures for long periods, of time.

Barbecue short ribs

Three to four pounds beef short ribs, which you can substitute with pork ribs also.

Ingredients

1/4 cup dark brown sugar
1/2 cup of each cider vinegar
1/2 cup ketchup.
2 cups chicken stock
2 cups water
3 tablespoons tomato paste
1/4-teaspoon red pepper flakes.
1-tablespoon dry English mustard,
1-tablespoon chili powder
1-Tablespoon garlic powder
1-tablespoon onion powder
1-tablespoon Worcestershire sauce

In addition, half teaspoon ground cloves, and a half-teaspoon ground cayenne.

Combine vinegar and sugar in a large saucepan and simmer until mixture thickens to a syrupy consistency, about ten to fifteen minutes. Add water, stock and seasonings. Bring to a boil, add ribs, and simmer for twenty minutes. Allow ribs to cool on a dish lined with aluminum foil. After fifteen minutes, wrap ribs in foil and refrigerate overnight. Simmer the remaining liquid in the saucepan, reducing until it becomes thick enough to coat the back of a spoon. Cool and refrigerate. Reserve this sauce to baste the ribs while grilling. The following day, grill ribs thirty to forty minutes turning once or twice, and basting every ten to fifteen minutes with the reserved sauce.

Dry spicy barbecue rub

Ingredients

1/4-cup Ground cumin
1/4-cup paprika
1/4-cup garlic powder
1/4-cup onion powder
1/4-cup chili powder
1/4-cup kosher salt
1/4-cup cayenne pepper
1/4-cup black pepper
1/4-cup white pepper
1/2-cup brown sugar

Combine ingredients in a large bowl, mix well and then pour into a clean dry Mason jar and store tightly sealed until ready to use. (You can use any sort of container really, but glass preferred.)

To Use:

Pour out the desired amount required.

Rub and press the mix over the meat. Wrap meat in foil and store in refrigerator overnight. This rub is great as-is for Pork. For Chicken or Beef, you may add one teaspoon crushed red pepper for an extra kick.

These are very simple and easy to prepare dishes, taking anywhere from ten to fifteen minutes to prep and provide a great indoor or outdoor touch to any get together or party.

Korean BBQ Chicken Marinade

Ingredients

1-cup white sugar
1-cup soy sauce
1-cup water
1-teaspoon onion powder
1-teaspoon ground ginger
1-tablespoon lemon juice (optional)
4 teaspoons hot chile paste (optional)

Directions

Whisk sugar, soy sauce, water, onion powder, and ground ginger in a medium sized saucepan over high heat. Bring to a boil, reduce heat to low and then simmer for 5 minutes. Remove from heat and then cool. Once cool, whisk in lemon juice and hot chili paste. Add chicken. Cover and marinate in the refrigerator for four hrs before adding to your favorite dish.

BBQ Beef rub

Ingredients

2 1/2 tablespoons dark brown sugar
2-tablespoon paprika
2-teaspoon mustard powder
2-teaspoon onion powder
2-teaspoon garlic powder
1 1/2 teaspoons dry basil
1 teaspoon ground bay leaves
3/4-teaspoon ground coriander seed
3/4-teaspoon ground savory
3/4 teaspoon dried thyme
3/4-teaspoon ground white pepper
1/8 teaspoon ground cumin
Salt to taste

Directions

In a bowl mix brown sugar, paprika, mustard powder, onion powder, garlic powder, basil, bay leaves, coriander, savory, thyme, black pepper, white pepper, cumin, and salt. Then store in a airtight jar until ready to use.

Barbecue comprises a lot of different recipes and different styles from northern to southern. From Mediterranean to Middle Eastern to the orient there are definitely a variety of different tastes and styles when it comes to this type of cooking.

Want to learn more BBQ recipes? You can learn more about BBQ recipes and other special recipes from Joseph's website. Visit his website today for more Free recipe online

Article Source: EzineArticles.com

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