Barbeque - 18 / 31
Mediterranean Grilled Vegetable Soup
- 56 cal
- 12 mg sod
- 11 carb
- 3 tomatoes
- 2 bell peppers
- 2 zucchini
- 2 protein
- 1 garlic clove (peeled)
- 1 fat
- 1 salt and pepper
Memphis Style Basting Sauce For Ribs
- 2 neem leaves
- 1 1/2 memphis dry marinade
- 1/4 worcestershire
- 475 ml wine vinegar (red)
- 475 ml water
- 55 gr brown sugar
- 2 ml tabasco sauce
Mesquite
- 4 chicken breasts
- 2 garlic (cloves)
- 2 scallions
- 2 shallots
- 2 lemons
- 2 limes
- 2 oranges
- 2 grand marnier
- 475 ml chicken broth
- 240 ml vegetable oil
Mesquite
- 4 chicken breasts
- 2 garlic (cloves)
- 2 scallions
- 2 shallots
- 2 lemons
- 2 limes
- 2 oranges
- 2 grand marnier
- 475 ml chicken broth
- 240 ml vegetable oil
Mesquite Grilled Brochettes Of Beef
- 3 below
- 1 clove garlic (crushed)
- 1/2 cabernet sauvignon
- 700 gr sirloin
- 475 gr salt and pepper
- 300 gr couscous
- 120 ml olive oil
- 60 ml wine vinegar (red)
- 30 ml dijon mustard
- 2 gr thyme
Minced Barbeque
- 10 hrs
- 1 pork (fresh)
- 34 gr salt
- 16 ml sauce (hot)
- 4 gr sugar
- 2 ml vinegar (white)
- 3 gr black pepper
- 3 gr pepper (red)
- 1 gr garlic
- 1 gr salt
Minty Lambs Burgers
- 4 hamburger buns (toasted)
- 1 lamb (ground)
- 1 onion coarsely
- 80 ml yogurt (plain)
- 34 gr mint (fresh chopped)
- 3 gr garlic (minced finely)
- 4 slices tomato (sliced)
Miso Barbequed Tofu
- 12 japanese eggplants
- 8 shiitake mushrooms (whole)
- 4 atsu age cakes
- 1/2 mirin
- 1/4 barley miso
- 120 ml water
- 60 ml sauce (plum)
- 14 gr brown sugar
- 8 gr arrowroot powder
- some green onions in a saucepan
Modern Fajitas
- 1/2 tequila
- 400 gr flank steak
- 34 gr tomato paste
- 8 gr chili powder
- 8 gr garlic (minced)
- 6 gr salt
Moo Shu-style Grilled Chicken
- 8 scallions trimmed
- 8 flour tortillas
- 3/4 five-spice powder
- 270 gr chicken breast (skinless boneless)
- 60 gr jam (plum)
- 45 ml sodium soy sauce (reduced)
- 10 ml sodium ketchup (reduced)
- 5 ml rice vinegar
- 1 slice bell pepper in (red cut thin)
Mustard Grilled Chicken
- 13 broiler-fryer chicken
- 7 title mustard grilled chicken categories entree (servings)
- 1 shallot
- 3,800 gr breadcrumbs (fresh)
- 475 ml dijon mustard
- 400 gr butter (unsalted)
- 180 ml wine vinegar (red)
- 180 ml olive oil
- 3 gr salt
- 3 gr pepper (white)
N.c. Bbq Sauce
- 475 ml vinegar
- 240 ml water
- 120 ml ketchup
- 22 gr chili powder
- 22 gr brown sugar
- 16 ml lemon juice
- 8 gr pepper
- 1 gr salt
North Carolina
- 240 ml vinegar (white)
- 240 ml cider vinegar
- 16 ml tabasco sauce
- 14 gr sugar
- 8 gr pepper flakes (red)
North Carolina Bbq Sauce
- 57 sauce
- 1 heniz
- 325 gr brown sugar
- 240 ml ketchup
- 120 ml vinegar
- 120 gr onion
- 110 gr butter
- 16 ml dry mustard
- 6 gr celery seed
- some garlic
Northwest Grilled Samon
- 2 alder wood chips opt
- 1 salmon fillet see note (whole)
- 45 ml honey melted
- 28 gr butter melted
- 5 gr dill weed
Nue Nam Tok: Grilled Beef With Thai Seasoning
- 4 green onions
- 3 serrano chilies
- 2 lon put these in a ceramic bowl (inches)
- 400 gr flank steak
- 60 ml vinegar (white)
- 60 ml lime juice
- 55 gr onion (red)
- 30 ml fish sauce
- 16 ml lime juice
- 16 gr rice (ground toasted)
Orange Barbeque Sauce
- 170 ml chili sauce
- 60 ml molasses
- 60 ml orange juice
- 60 ml soy sauce
- 10 ml vinegar
- 10 ml sauce
- 5 gr onion
- 2 gr ginger
Oriental Bbq Sauce
- 4 green onions (chopped)
- 120 ml soy sauce
- 80 ml sherry
- 80 ml oil
- 18 gr brown sugar
- 12 gr sesame seeds (toasted)
- 5 gr peanut butter
- 5 gr ginger (grated)
- 4 gr curry powder
- 3 gr pepper