Moore - Americas 50 Favorite Barbecue Recipes

America's 50 Favorite Barbecue Recipes by Buford Moore All Rights Reserved. No part of this publication may be reproduced in any form or by any means, including scanning, photocopying, or otherwise without prior written permission of the copyright holder. Copyright 2015 Sunrise Publishing Group
Table of Contents
1. Introduction For the American people, barbecue is one of their favorite ways to prepare their meat. And everybody has their favorite way, their favorite flavor, of barbecue sauces, rubs, and marinades. No two are just alike, unless they came out of a bottle from the grocery store.

What we have put together here is 50 barbecue recipes that are some of the favorites from around the country. Some of them you may have never seen or thought of, but are regional recipes from California to Florida, Minnesota to Texas. Remember that recipes are made to be changed, depending on the taste of the individual. Some people like more spice, some less. Use these recipes as the basis for experimenting with the ingredients, add or delete as needed for your own personal taste. I hope you enjoy this book, and try out all the recipes.

Buford Moore 2. Barbecue Rub- Roasted Chicken Makes 8 servings 8 lb roasting chicken 8 cups water 1 lemon juiced and halves reserved 1/2 cup kosher salt 1/2 cup sugar 1 lemon, zested 3/4 cup Barbecue Spice Rub Rinse the chicken in cool water and blot dry. To brine: Combine the water, lemon juice and halves, salt, sugar, and lemon zest in a container large enough to hold the chicken . Cover and place in the refrigerator for at least 6 and up to 24 hours. Remove the chicken from the brine and blot dry with paper towels. Brush or rub lightly with a little oil.

Rub the spice rub evenly over the chicken, massaging it in with your fingertips. Preheat a grill to medium-high, arranging the coals or burners for direct and indirect grilling. Place a drip pan under the grate on indirect side of the grill. Place the chicken on the grill over direct heat, breast-side down, until golden brown on the first side, about 5 minutes. Turn and grill on the second side until golden, another 5 minutes. Move to indirect heat and continue to grill until cooked through (165 F) and golden, rotating and turning as necessary to cook evenly, about 1 1/2 to 2 hours.

Transfer to a carving board, cover loosely, and let rest 10 minutes before carving into portions and arranging on a platter or plates. Serve at once. Barbecue Rub
Makes about 3/4 cup 1/2 cup light brown sugar 1 tbsp kosher salt 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp dried ground thyme 1 tbsp paprika 2 tsp cayenne pepper 1 tsp freshly ground black pepper 1 tsp ground cumin Combine the brown sugar, salt, garlic powder, onion powder, dried ground thyme, paprika, cayenne pepper, black pepper, and cumin in a bowl until evenly blended. The dry rub is ready to use now, or it can be stored in a tightly covered container in cupboard for up to 3 months. 4.Beer Can Chicken
Makes 8 servings One 4 to 5-lb roasting chicken 1 cup butter 1 cup beer 2 tbsp garlic salt 2 tbsp paprika Kosher salt and freshly ground black pepper as needed 1 cup Bourbon Whiskey Sauce (recipe follows) Combine the butter, beer, garlic salt, paprika, salt, and pepper in a bowl until the salt dissolves to make a mop. Preheat a grill to medium-low, arranging the coals or burners for direct and indirect grilling.

Set the chicken on a vertical roaster (or a can of beer, about 1/2 full) over indirect heat. Cover the grill and cook, basting with the mop every 10 to 15 minutes, until the chicken is cooked (165 F) and golden brown, about 2 hours. Rotate the chicken as it grills to brown evenly. Transfer to a cutting board and let rest 10 minutes before carving into portions. Serve at once. 5, Bourbon Whiskey Barbecue Sauce
Makes 3 cups 1 tbsp vegetable oil 1/2 onion, minced 4 cloves garlic, minced 1/4 cup tomato paste 3/4 cup bourbon whiskey 1/2 cup packed brown sugar 1/3 cup cider vinegar 2 cups ketchup 1/4 cup Worcestershire sauce 2 tbsp liquid smoke flavoring 1/2 tsp ground black pepper 1/2 tbsp kosher salt 1/2 tsp hot pepper sauce, or to taste Heat the oil in a saut pan over medium-high heat.

Add the onion and garlic and saut, stirring frequently, until tender and translucent, about 5 minutes. Add the tomato paste and stir until blended. Add the whiskey, brown sugar, vinegar, ketchup, Worcestershire sauce, liquid smoke, pepper, and salt and stir well to combine. Bring to a simmer for 15 minutes or until the sauce is thickened and flavorful. Keep warm. If prepared in advance, store the sauce in a covered container in the refrigerator for up to 2 weeks.

Return to a simmer before using. 6. Rosemary Ranch Chicken Kabobs
Makes 4 servings 2 1/4 lb chicken breast boneless and skinless 1/2 cup olive oil 1/2 cup buttermilk 3 tbsp Worcestershire sauce 1 tbsp minced fresh rosemary 1 tbsp white sugar or to taste (optional) 2 tsp kosher salt 1 tsp lemon juice 1 tsp white vinegar 1/4 tsp ground black pepper or to taste Trim the chicken breast of excess fat. Cut into large cubes, about 2 inches. Combine the olive oil, buttermilk, Worcestershire sauce, rosemary, sugar (if using), salt, lemon juice, white vinegar, and pepper. Pour over chicken in the bowl and turn to coat evenly with the marinade.

Cover and refrigerate for at least 30 minutes and up to 8 hours. Preheat a grill to medium-high. Lightly oil the grill rods. Remove the chicken from the marinade and let the excess drain away. Thread on skewers. Place the on the grill until cooked through (165 F) and marked on all sides, about 12 minutes total.

Serve at once. 7. Chicken Barbecue Kebabs, Alabama-Style
Makes 6 kebabs 2 1/2 lb boneless, skinless chicken breast 2 tbsp olive oil Kosher salt and freshly ground black pepper 2 cups Alabama-Style Barbecue Sauce (recipe follows) 1 cup reserved for serving Trim the chicken breast of excess fat. Cut into large cubes, about 2 inches and place in a bowl. Add the olive oil, salt, and pepper and turn to coat evenly with the oil. Preheat a grill to medium-high.

Lightly oil the grill rods. Thread the chicken on skewers. Place the on the grill until cooked through (165F) and marked on all sides, about 12 minutes total. Turn and rotate the skewers and brush with the barbecue sauce 3 or 4 times as they grill. Serve at once with reserved barbecue sauce on the side. 8.

Alabama-Style Barbecue Sauce
Makes 2 cups 1 1/2 cup mayonnaise 1/2 cup apple cider vinegar 1/4 cup granulated sugar 1/2 tsp kosher salt 1/2 tsp black pepper 1 garlic clove, mashed Stir together the ingredients in a bowl and let rest at room temperature at least 20 minutes before serving. Store in a covered container in the refrigerator for up to 2 days if made in advance. 9. Jerk Chicken