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...
19th Hole Barbecue Sauce

19th Hole Barbecue Sauce

Print19th Hole Barbecue SauceAuthor All Qd Up Staff Writers A tomato based barbecue sauce that goes great with chicken. Ingredients2 tablespoons dried onion1 tablespoon packed brown sugar1 tablespoon whole mustard seed2 teaspoons paprika1 teaspoon crushed oregano1 teaspoon chili powder1 teaspoon cracked pepper1/2 teaspoon salt1/2 teaspoon cloves1 bay leaf1 clove garlic, smashed1 cup ketchup1/2 cup water1/4 cup vegetable oil1/4 cup tarragon vinegar2 tablespoons red wine vinegar2 tablespoons Worcestershire sauce2-3 drops liquid smokeInstructionsCombine all ingredients in a small saucepan.Simmer gently for 20 to 25 minutes, or until it reaches the consistency you like.Remove the bay leaf. Serve with beef or pork. NotesRecipe adapted from the 1965 Barbecue Book from Better Homes and Gardens. All Q’d Up BBQ Blog Writers Dedicated to the art of grilling, smoking, and...

Best Ever Buffalo Wings

Not a barbecue recipe, but definitely worth it to eat them. The only things needed for a good batch of buffalo wings: deep fat fryer, hot sauce, and butter. Tips for Best Ever Buffalo Wings The oil for the fryer needs to be hot enough. Set the temperature to 375 degrees F. The use of a frying thermometer will help you reach and keep that temp during frying. Don’t overcrowd the frying basket. This lowers the heat and prevents a crispy crust from forming. Use whole butter – not melted butter. Have a large mixing bowl ready with the sauce and butter. As soon as the wings are done, shake the fryer basket to drain them and dump them in with the sauce and the butter. Shake the bowl to toss the wings or use a spoon to mix them up. The heat of the wings will melt the butter. As the butter melts it mixes with the sauce and creates a thick, rich sauce that coats the wings perfectly.     Photos by Executive Chef John Shelton. His specialties include his original (and seriously good) Smoked Oysters in Cottonseed Oil. You’ll find him sharing his fishing adventures at Dana Point Fish Company. His portfolio is found at John Shelton Designs. Article by Renee Shelton. Her 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, she can be found at Pastry Sampler.   All Q’d Up BBQ Blog Writers Dedicated to the art of grilling, smoking, and...

Garlic, White Wine, and Cumin Marinade

Garlic, White Wine, and Cumin Marinade 2015-03-25 14:26:26 Write a review Save Recipe Print Ingredients 1/2 cup dry white wine 1/4 cup canola oil 4 small garlic cloves, crushed 1 1/2 teaspoon reduced sodium soy sauce 1 teaspoon Dijon mustard 1/8 teaspoon whole cumin seed 1/8 teaspoon celery seed Instructions Whisk all the ingredients together. Use for any poultry item. All Qd Up http://www.allqdup.com/ All Q’d Up BBQ Blog Writers Dedicated to the art of grilling, smoking, and...