Brunswick Stew for a Crowd

A Brunswick stew recipe for a crowd. This recipe makes 8 quarts. A perfect side dish for a barbecuing a whole pig. PrintBrunswick Stew for a CrowdAuthor All Q'd Up BBQ Blog WritersYield 8 quarts InstructionsCook the ham, chuck, and chicken together in a large stewing pot until tender. Add the pepper pods. Remove chicken from the pot and bone; cut into small pieces and return to pot.Add ketchup, tomatoes, tomato paste, tomato soup, dash of Worcestershire and hot sauce to taste. Add in salt and pepper totaste.Mix in butter, corn, butter beans, green beans, and onions. Cook over low heat for 1 1/2 hours, stirring occasionally.Stir in the white beans if using, and potatoes.Serve. NotesCourtesy of the North Carolina Pork Council. All Q’d Up BBQ Blog Writers Dedicated to the art of grilling, smoking, and...
Roasted Chipotle BBQ Sauce

Roasted Chipotle BBQ Sauce

PrintRoasted Chipotle BBQ SauceAuthor adapted from 2013 San Diego County Fair Game On! Cook Book Vegetables are roasted, and then blended with coffee, spices, lime juice, and brown sugar and molasses to create a hearty rich sauce for beef and pork. InstructionsPut onions, celery, garlic, and bell pepper on a large cookie sheet and drizzle olive oil over the top. Sprinkle with the salt and pepper. Bake at 350 degrees F for 45 minutes; cool.Add cooled vegetables with canned tomatoes to a blender and blend until almost smooth.Place pureed vegetables in a saucepan. Add in the rest of the ingredients. Stir together, and cook on low for about 2 hours, stirring occasionally.Serve. All Q’d Up BBQ Blog Writers Dedicated to the art of grilling, smoking, and...
Armenian Shish Kebab Marinade

Armenian Shish Kebab Marinade

Use this recipe for marinading  lamb or beef shish kebabs.  PrintArmenian Shish Kebab MarinadeAuthor All Q'd Up BBQ Blog Writers Use this marinade for lamb or beef shish kebabs. Ingredients1/2 cup olive oil1/4 cup lemon juice1 teaspoon salt1 teaspoon chopped fresh marjoram1 teaspoon chopped fresh thyme1 clove garlic, crushed1/2 cup chopped onion1/4 cup chopped fresh parsleyInstructionsMix all the ingredients together. Makes enough for 2 pounds cubed lamb or beef. NotesThis recipe is adapted from the 1965 Barbecue Book from Better Homes and Gardens. Courses Marinades   Renee Shelton Renee’s love for tri tip almost surpasses her love for cake. Almost. Really, it’s a tough call here. When she’s not tasting BBQ and dipping in the sauce, Renee can be found at...

The Most Overrrated (and Underrated) Beef Cuts List

From the Thrillist, their list of the most overrated and underrated beef cuts from the chefs and owners themselves of 14 different establishments around the country. Not surprisingly, it was almost unanimous for tenderloin to be overrated. Comments for reasons the tenderloin was overrated ranged from ‘lack of depth of flavor,’ ‘no fat,’ ‘boring,’ and ‘can be mushy.’ Here are other beef choices that are often overlooked: Beef Neck Ok, not my first choice here, but cooking it low and slow will result in a very tender cut. Taste of Divine has a great recipe for Braised Beef Neck Roast if you land yourself some beef neck. Flat Iron A very underrated cut, and a quick-cooking full-of-flavor steak. A flat iron steak comes from the chuck primal and has a good portion of marbling throughout. Tri Tip If you haven’t cooked this yet, I’m not sure what to say, but you are definitely missing out. It is probably the favorite cut for barbecue for everyone here at the house, and it needs just a simple rub before grilling. It has a unique triangular shape to it, and at least in SoCal, it is one of the most popular cuts found in the meat section during the height of grilling season. Bavette Bavette or flank steak. This cut takes all types of marinades very well. The grain is very apparent, but as long as you cut across the grain, it is a very tender piece of beef. Hanger Steak The hanger steak acts like a flank steak, and it comes from the plate primal. The hanger steak actually comes from...

Beef Chuck Cuts: Chuck Steak, Chuck Roast, Denver Steak, Short Ribs, and More

What is the Chuck Cut? The chuck comes from the front top of the beef forequarter which consists of chuck/shoulder, rib, plate, and shoulder/shank. The chuck portion is comparable to the shoulder in lamb, veal, and pork. Beef chuck comes in boneless or bone-in. Chuck that is ground up is less lean than other cuts of beef, such as ground round (which is a leaner cut in general). The Chuck Cuts of Beef 7-Bone Roast / 7-Bone Steak Other names: center cut pot roast, pot roast, seven bone roast. The 7-Bone cut is lean, making it a great braising cut. This cut includes a cross cut of the shoulder blade giving it a shape like the number 7. Steaks and roasts are the same cut, but the steaks are cut thinner, 1/2 to 3/4 inch thick. Blade Chuck Roast  The blade chuck roast is a lean cut, ideal for braising. Chuck Eye Roast Other names for this cut: chuck arm pot roast boneless, shoulder pot roast, inside chuck roll, boneless chuck fillet, mock tender steaks. The boneless chuck eye roast is the cut from the center of the roll, is a lean cut, and is good for roasting and for braising. As it is a lean cut so treat it appropriately. IMPS# 116D. Country Style Ribs Other names for this cut: boneless country style ribs, chuck ribs. This cut comes from the chuck eye roll, and is boneless. Country style ribs are great for grilling after moist heat, braising, or slow-cooked. These take to marinades well. IMPS# 1116D. Denver Steak Other names for this cut: under blade center cut...