Editors of Adams Media - The 50 Best Barbecue Recipes. Tasty, Fresh, and Easy to Make!

Avon, Massachusetts Barbecuing is an Event with a capital E, an Experience of Exhilaration, and a joy to the senses of taste and smell. This is because its all about meals prepared in the great outdoors, connecting with the earth, with the wilderness, with our origins, with the wild grass our spouses have been yelling at us to mow for the past three weekends. Not only that, but for must of us barbecuing brings to mind all sorts of memories: neighborhood cookouts, Fourth of July celebrations, summer birthdays, and family gatherings. Outdoor cooking is no longer performed simply to produce a meal but is now a show of status and manhood. How powerful is your grill? men ask each other over backyard fences in staked-out (or is it steaked-out?) territories across America. Grilling is now about prestige, class, and the type of fuel you use.

But whether you barbecue on the Cadillac of grilling machines, a tiny Hibachi, or a backyard pit, this is the book to help you turn out a smoky, succulent feast every time, whether you want to create authentic Southern barbecue or just a new take on burgers. Once you try recipes like Carne Asada, Tequila Drumsticks, or Mango Swordfish, youll be a pro. Happy barbecuing! Andouille Sausage Heres how you can make this Louisiana staple at home its surprisingly simple. If you dont have a meat grinder, ask the butcher to grind the pork. Prague powder #1 is a pink curing salt. Makes about 15 sausages Ingredients 5 pounds pork, fat and lean meat separated 1 teaspoon Prague powder #1 2 teaspoons garlic powder 2 tablespoons kosher salt 1 tablespoon ground black pepper 1 teaspoon red pepper flakes 2 teaspoons cayenne 3 tablespoons paprika teaspoon ground mace 1 teaspoon thyme 2 tablespoons sugar cups cold water cup soy protein concentrate Wide hog casings

1. Grind the fat through a -inch plate.

   Grind lean meat through -inch plate.

2. Dissolve Prague powder in water to ensure even distribution. Mix all ingredients well (except casings).
3. Stuff into casings and twist at 12-inch intervals to form links. Hang sausages in front of a fan in a cool place overnight to dry.
4. Smoke at less than 140F for 6-8 hours.

   Refrigerate until firm. Freezes well.

Beef Jerky In order to make jerky at home you need either a smoker (recommended) or a food dehydrator. The amount of time it takes to dry depends on the thickness of the meat and the humidity in the air. Makes about 20 strips Ingredients 1 to 2 lbs of round steak, chuck, brisket or flank steak cup pickling salt cup brown sugar teaspoon black pepper teaspoon garlic powder 1 teaspoon grated lemon peel

1. Maintain temperature in the smoker at 75F to 95F.
2. Mix together all the ingredients (except meat) in a large mixing bowl until well blended.
3. Roll the meat in this dry mixture.
4. Roll the meat in this dry mixture.

   Place in smoker until dried, approximately 10 to 12 hours.

Lemon Pepper Burgers Creating a spice mix to add to your burgers is a simple way to move them beyond the mundane. In this case, lemon pepper is the predominant flavoring, but you should experiment with what you like best. Serves 6-8 Ingredients cup plus 2 tablespoons lemon pepper 2 tablespoons ground thyme 2 tablespoons paprika 2 teaspoons garlic powder 1 teaspoon sugar teaspoon salt teaspoon ground coriander teaspoon ground cumin teaspoon cayenne pepper 2 pounds ground beef

1. Stir all ingredients together except ground beef until an even consistency is reached.
2. Form ground beef into 6 to 8 patties.
3. Grill to desired doneness.

California Tri-Tip Roast The wood chips you choose will greatly affect the flavor, so make sure you pick the one oak, hickory, mesquite, or apple that provides the smokiness you like best. California Tri-Tip Roast The wood chips you choose will greatly affect the flavor, so make sure you pick the one oak, hickory, mesquite, or apple that provides the smokiness you like best.

Serves 6 Ingredients 1 tablespoon cracked peppercorns (bash peppercorns with mortar and pestle) 2 teaspoons garlic salt 1 teaspoon dry mustard teaspoon cayenne pepper 23 pound tri-tip roast

1. Mix together pepper, garlic salt, mustard, and cayenne. Rub into surface of the tri-tip. Cover with plastic wrap and refrigerate overnight.
2. Soak oak, mesquite, or hickory chips in water for at least 30 minutes and then add to coals. Sear the tri-tip directly over medium heat, turning once, to seal in juices (about 5 minutes total). Then grill the tri-tip indirectly over medium heat, turning once, until the internal temperature is about 140F (approximately 30 to 35 minutes).

   Remove from heat and let stand for 5 minutes. Slice diagonally against the grain.

3. Serve warm or at room temperature as an entre or in a sandwich.

Carne Asada This is a Tex-Mex treat thats not to be missed. The marinating time is crucial to break down the meat and make it mouthwateringly good, so dont skimp on the recommended time (in fact, tack on some more time if youre able). Serves 4-6 Ingredients cup lime juice cup lemon juice cup orange juice 4 cloves garlic, crushed 1 medium onion, chopped cup tequila 1 teaspoon Tabasco sauce 1 teaspoon black pepper 2 pounds flank steak 1 dozen corn tortillas 1 cup salsa 1 cup guacamole

1. Mix juices, garlic, onion, tequila, Tabasco sauce, and pepper in a bowl.

   Add meat, turning to coat. Cover and marinate in the refrigerator for 4 to 6 hours (or overnight, if possible), turning occasionally.

2. Wrap tortillas in aluminum foil and place on grill. Remove meat from marinade, reserving marinade. Grill the steak for 12 to 18 minutes, turning and basting halfway through. Turn tortillas occasionally.

   Remove meat from grill and cut into thin slices. Serve steak slices on tortillas. Garnish with salsa and guacamole.

Grilled Pot Roast Pot roast is a dish most people cook in the oven, but with this version, you merely marinate overnight, plop it on the grill, cook for about 40 minutes, and voila! Dinner is done. Serves 6-8 Ingredients 1 beef chuck roast (about 4 pounds 11 inches thick) cup canola or vegetable oil 3 green onions with tops, finely sliced 4 teaspoons sugar 1 teaspoons salt 1 teaspoon Worcestershire sauce 1 teaspoon prepared mustard teaspoon pepper

1. Score fat edges of roast. Place meat in shallow baking dish.

   Combine oil, green onion, sugar, salt, Worcestershire, mustard, and pepper. Pour over roast. Cover and marinate overnight in the refrigerator, turning roast several times.

2. Bring marinade to boil in saucepan and simmer for several minutes. Grill the roast over medium heat for 15 to 20 minutes. Turn and cook another 15 to 20 minutes, or longer.

   Remove from grill and carve across the grain to slice. Spoon marinade over top.

London Broil with Mushrooms This tastes wonderful with a side of wild rice cooked in broth and garlic-roasted Brussels sprouts. Its a great, warming winter meal. Serves 4-6 Next page