The idea for this recipe came after watching the St. Louis episode of Andrew Zimmern's Delicious Destinations, where they featured a really tasty looking barbecue pork steak slathered in sauce. I'm a sucker for pork, and there was just enough info given by the show to go on, so I took the idea and ran with it. With a few changes. First, I made mine in the oven, because I didn't feel like barbecuing in the cold and rain. Second, I based my sauce off one I found from the New York Times. Honestly, it tasted terrible (I must've screwed it up somehow), but a few extra ingredients fixed the problem. And third, I cooked my steaks atop some potatoes, because I was feeling lazy and don't want to cook a separate starch. The end result of all this was really good, really tender, barbecue pork with potatoes. I have no idea if it was anywhere close to authentic, but my family didn't seem to care and happily ate it up.For the sake of trying something new, I uploaded a vid to YouTube of me making this recipe. It's only open to people who know the link (i.e. fellow Cookpadders). It isn't very good, but I uploaded it anyway because I didn't want to throw away the many, many hours it took to make it. And the next vid will be better. The link is:https://youtu.be/c2D2BTfGt28

Put a little twist to a recipe I saw on Big Oven because it lacked quite a few of ingredients. Here's a little Asian-American twist. You can eat it with rice or serve it simply with cooked pasta

I had to oven roast these since my smoker burnt down back on Thanksgiving Day this year.

Easy yummy beef, goes great with vegetables and burger. :-)

Was tired of the same ole barbecue sauce playing around with flavors hope you enjoy

These beef short ribs are just like the ones you get at restaurants and are beyond delicious. I hope you enjoy them and that they meet your expectations.

I love super spicy, and I love flavor too! I really enjoy creating things with Ghost peppers because it has a really spicy kick, but it allows the other flavors to come through and be tasted. I had created Ghost Salsas and Ghost Sriracha, and was in search of other ways to enjoy the flavor of Ghost peppers when I figured the next sauce should be BBQ. Now the members of my family request that I bring the BBQ sauce to any family gatherings and always hope that they score a jar to take home. I hope that you all will enjoy this sauce as much as my family and I do!

Having worked in the Bronx (NYC) many years ago, I developed an appreciation for dry-rubbed pork shoulder roasted in the oven until it’s pull-apart tender. Since Melissa Clark, from The New York Times, explained how to make pulled pork, it has been my way of bringing back those memories.#pork #pulled #barbecue #protein #meat #dinner #sandwich #supper #lunch #dish #entree #Southeast #Carolina #South

Inspired by Bill Gannon of Dragnet the series.

Cornell Chicken Barbecue sauce, It was invented by Dr. Robert Baker, a Professor Emeritus of the Department of Animal Sciences at the New York State College of Agriculture and Life Sciences at Cornell University. In 1950, Dr. Baker published a bulletin that included recipes to make broiler chicken, chicken bred for their meat instead of eggs, ideal for the barbecue. The idea of cooking chicken was somewhat new at the time, as most people ate beef and pork, and Dr. Baker saw the publication as a way to educate home cooks while helping poultry farmers.The bulletin also featured instructions on how to build your own outdoor cooking fireplace using cinder blocks. Dr. Baker's original recipe used a barbecue pit where the chicken was cooked on racks, several feet away from the coals so that the chicken cooked relatively slowly. He had even built a grill 50 to 60 feet long, large enough to feed 5,000 people. You can construct something like this if you are so inclined, but this recipe still works fine on a deep, kettle-style grill. At the New York State Fair in the 1950s, Dr. Baker opened a stand called "Baker's Chicken Coop" which, was operational till April of 2021 by his daughter, where he cooked up over a million chicken. He also contributed to the invention of the chicken nugget, as well as chicken hot dogs and turkey ham. The place called Bosco's, which is right next to the Chicken Coop, sells a sandwich and jarred bbq sauce of Dr. Bakers recipe.

This pineapple sweet BBQ recipe is delicious and easy to prepare. It's excelent for grill or oven combining with ribs, shrimp, chicken and even your favorite meat. Use to cook or serve on the side with your meal. Try this recipe out for yourself and enjoy!