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Planning a bbq?  use this handy guide to know exactly where to place different meats and food over the fire for the best bbq results.

Planning a bbq? use this handy guide to know exactly where to place different meats and food over the fire for the best bbq results.

Red Hot MOINKs-The MOINK is a beef meatball wrapped in bacon, seasoned with a dry rub, smoked and then smothered in barbecue sauce

Red Hot MOINKs-The MOINK is a beef meatball wrapped in bacon, seasoned with a dry rub, smoked and then smothered in barbecue sauce

duck or goose jerky    Makes about 1 1/2 pounds.    Prep Time: 24 hours    Cook Time: 6-8 hours        3 pounds skinless, de-fatted duck or goose breast      2 cups water      2 tablespoons kosher salt      1/2 teaspoon Instacure No. 1 (optional)      1/4 cup Worcestershire sauce      1 teaspoon garlic powder      1 teaspoon dried thyme      1 teaspoon cayenne      1 teaspoon porcini powder      3 tablespoons brown sugar

duck or goose jerky Makes about 1 1/2 pounds. Prep Time: 24 hours Cook Time: 6-8 hours 3 pounds skinless, de-fatted duck or goose breast 2 cups water 2 tablespoons kosher salt 1/2 teaspoon Instacure No. 1 (optional) 1/4 cup Worcestershire sauce 1 teaspoon garlic powder 1 teaspoon dried thyme 1 teaspoon cayenne 1 teaspoon porcini powder 3 tablespoons brown sugar

Grill sergeant and Travel Channel chef Andrew Zimmern fires up tips on better burgers and spicy sides made for eating alfresco.  Now including even more BBQ essentials.

Grill sergeant and Travel Channel chef Andrew Zimmern fires up tips on better burgers and spicy sides made for eating alfresco. Now including even more BBQ essentials.

INGREDIENTS 1kg beef rump cap 1/2 cup honey 5 tablespoons of soy sauce (you can use a gf soy) 2 tbsp fish sauce   METHOD 1. Arrange the meat flat on a tray and freeze until firm, when meat is ready make sure you trim it of any fat, then slice along the grain 6mm …

INGREDIENTS 1kg beef rump cap 1/2 cup honey 5 tablespoons of soy sauce (you can use a gf soy) 2 tbsp fish sauce METHOD 1. Arrange the meat flat on a tray and freeze until firm, when meat is ready make sure you trim it of any fat, then slice along the grain 6mm …

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