1. Hai IDWS Mania, buat kamu yang ingin bebas iklan, cek hidden post, dan fitur lain.. kamu bisa berdonasi membership Gatotkaca di sini yaa~
  2. Silahkan Login atau Register, untuk melihat konten-konten menarik lainnya.
  3. Pengen ganti nama ID atau Plat tambahan? Sekarang bisa loh! Cek infonya di sini yaa!
  4. Ungkapin kenangan film Asia paling berkesan buatmu. Berhadiah GK, Pulsa, dan Line Gift Sticker loh! .Klik info lengkapnya di sini, kuy~.
  5. Tim staff IDWS mengajak dan memberikan kesempatan IDWS Mania bergabung dalam tim staff komunitas forum IDWS nih. Klik untuk info lengkapnya yuk~
  6. Pengen belajar jadi staff forum IDWS? Sekaran kamu bisa ajuin Moderator in Trainee loh!. Intip di sini kuy~

Collection All About BBQ Variation

Discussion in 'Meramu / Meracik' started by davidgory, Mar 7, 2009.

Thread Status:
Not open for further replies.
  1. davidgory M V U

    Offline

    Beginner

    Joined:
    Jul 28, 2008
    Messages:
    416
    Trophy Points:
    91
    Ratings:
    +635 / -0
    Cara memasak barbecue (from my uncle books)




    INDEX:












    Beer Barbecue Sauce
    Honey Spiced BBQ Sauce
    Watermelon Barbecue Sauce
    Jack Daniel's Grilling Sauce
    Tennessee BBQ Sauce
    Molasses Orange Barbecue Sauce
    Carolina BBQ Rub
    Cajun Blackening Spices
    Chili Paste
    http://forum.indowebster.com/showthread.php?t=15384&page=1
    Kansas City Rib Rub
    Maple Barbecued Chicken
    Cinnamon Honey Wings
    Barbecued Orange Chicken
    Grilled Key Lime Chicken
    Apple Smoked Barbecue Ribs
    Memphis-Style Barbecued Ribs
    Baby Back Ribs With Mustard Sauce
    Grilled Leek And Sweet Pepper
    Mediterranean Grilled Vegetables
    http://forum.indowebster.com/showthread.php?t=15384&page=2
    Shrimp On The Barbie
    Grilled Halibut With Oriental Sauce
    Barbecued Chuck Roast
    Bourbon Steak
    Marinated Steak Kabobs
    http://forum.indowebster.com/showthread.php?t=15384&page=3
     
    Last edited by a moderator: Sep 27, 2014
  2. Ramasinta Tukang Iklan





  3. davidgory M V U

    Offline

    Beginner

    Joined:
    Jul 28, 2008
    Messages:
    416
    Trophy Points:
    91
    Ratings:
    +635 / -0
    Muup kalo pake bahasa inggris, soale pake transtool ribet. belom lagi ngetiknya wadoh.... smoga bermanfaat wat smua

    Beer Barbecue Sauce
    1 cup Prepared barbecue sauce
    1 cup Ketchup
    2/3 cup Beer
    1/4 cup Honey or Molasses
    2 tablespoons Lemon juice
    2 tablespoons Red wine vinegar
    2 tablespoons Dijon mustard
    1 tablespoon Worcestershire sauce
    1 teaspoon Hot pepper sauce
    1/2 teaspoon Pepper
    2 Garlic cloves, minced
    2 Onions, finely chopped
    In large bowl, combine barbecue sauce, ketchup, beer, honey, lemon juice,
    vinegar, mustard, Worcestershire sauce, hot pepper sauce, pepper, garlic
    and onions. Place food in marinade and let stand at room tepmerature for
    up to 2 hours or in refrigerator overnight. When ready to cook, remove food
    and place marinade in saucepan and cook for 10 minutes or until thickened.
    Use as sauce for basting or serving with cooked food.
     
    Last edited by a moderator: Sep 27, 2014
  4. davidgory M V U

    Offline

    Beginner

    Joined:
    Jul 28, 2008
    Messages:
    416
    Trophy Points:
    91
    Ratings:
    +635 / -0
    Honey Spiced BBQ Sauce
    1 1/4 Cup Catchup
    2/3 Cup Salad oil
    3/4 Cup Vinegar
    5 Tablespoons Worcestershire sauce
    1 Cup Honey
    2 Tablespoon Dry mustard
    3 Teaspoon Ginger, fresh grated
    1 Lemon, sliced thinly
    3 Tablespoons Butter
    Combine all ingredients in a saucepan and heat to blend together.
    Remove lemon peel before basting.
     
  5. davidgory M V U

    Offline

    Beginner

    Joined:
    Jul 28, 2008
    Messages:
    416
    Trophy Points:
    91
    Ratings:
    +635 / -0
    Watermelon Barbecue Sauce
    1 - 6 Pound Seedless Watermelon chunk
    8 Ounces Tomato Paste
    1 Tablespoon Onion Powder
    1 Tablespoon Garlic Powder
    2 Cups Firmly packed brown sugar
    1/2 Cup Sherry
    2 Teaspoons Lemon juice
    1 Teaspoon Liquid smoke
    Cut the melon into pieces and place in a saucepan. Cook it uncovered over
    medium heat until the melon is the consistency of applesauce (approximately
    2-3 hours). Stir it occasionally. Add remaining ingredients. Simmer
    uncovered over low heat for 2 hours. Allow to cool to room temperature
    before using.
     
  6. davidgory M V U

    Offline

    Beginner

    Joined:
    Jul 28, 2008
    Messages:
    416
    Trophy Points:
    91
    Ratings:
    +635 / -0
    Jack Daniel's Grilling Sauce
    1/2 cup pineapple juice
    3 tablespoons soy sauce
    1-1/2 teaspoon garlic powder
    1/4 cup Jack Daniel's Whiskey
    Combine all ingredients and mix well. Dip meat in sauce and place on grill
    over hot coals. When meat is turned, brush with sauce. Grill to desired
    degree of doneness. Just before meat is removed from grill, brush again
    with sauce. Makes enough for 8 servings.
     
  7. davidgory M V U

    Offline

    Beginner

    Joined:
    Jul 28, 2008
    Messages:
    416
    Trophy Points:
    91
    Ratings:
    +635 / -0
    Tennessee BBQ Sauce
    1 Cup Catsup
    1/2 Cup Vinegar
    1/4 Cup Worcestershire sauce
    2 Cup Water
    1 Onions, chopped
    1/2 Cup Brown sugar
    1 Teaspoon Celery seed
    1/2 Teaspoon Salt
    Combine ingredients in small saucepan and bring to boil. Simmer until
    reduced to thick sauce, stirring occasionally.
     
  8. davidgory M V U

    Offline

    Beginner

    Joined:
    Jul 28, 2008
    Messages:
    416
    Trophy Points:
    91
    Ratings:
    +635 / -0
    Molasses Orange Barbecue Sauce
    1 Can Tomato soup, condensed (10 3/4 Ounce)
    1 Can Tomato sauce, 8 Ounce can
    1/2 Cup Molasses, light
    1/2 Cup Vinegar
    1/2 Cup Brown sugar, packed
    1/4 Cup Vegetable oil
    1 Tablespoon Minced onion, instant
    1 Tablespoon Seasoned salt
    1 Tablespoon Dry mustard
    1 Tablespoon Worcestershire sauce
    1 Tablespoon Orange peel, finely shredded
    1-1/2 Teaspoon Paprika
    1/2 Teaspoon Pepper, black
    1/4 Teaspoon Garlic powder
    In a saucepan, combine all ingredients. Bring to a boil; reduce heat and
    simmer uncovered fo 20 minutes. Use to baste beef or poultry last
    15 minutes of grilling.
     
  9. davidgory M V U

    Offline

    Beginner

    Joined:
    Jul 28, 2008
    Messages:
    416
    Trophy Points:
    91
    Ratings:
    +635 / -0
    Carolina BBQ Rub
    2 tablespoons salt
    2 tablespoons sugar
    2 tablespoons brown sugar
    2 tablespoons ground cumin
    2 tablespoons chili powder
    2 tablespoons freshly ground black pepper
    1 tablespoon cayenne pepper
    1/4 cup paprika
    Combine all ingredients in a small bowl and mix well; use as a dry rub on
    beef, chicken, lamb or pork.
     
  10. davidgory M V U

    Offline

    Beginner

    Joined:
    Jul 28, 2008
    Messages:
    416
    Trophy Points:
    91
    Ratings:
    +635 / -0
    Cajun Blackening Spices
    5 teaspoons paprika
    1 teaspoon ground dried oregano
    1 teaspoon ground dried thyme
    1 teaspoon cayenne pepper
    1/2 teaspoon finely ground black pepper
    1/2 teaspoon finely ground white pepper
    1/2 teaspoon garlic powder
    Mix together and store in an air-tight container.
     
  11. davidgory M V U

    Offline

    Beginner

    Joined:
    Jul 28, 2008
    Messages:
    416
    Trophy Points:
    91
    Ratings:
    +635 / -0
    Chili Paste
    1 Lemon (and zest)
    1 Lime (and zest)
    1 orange (and zest)
    1/2 green chili, or more to taste (chopped with or without seeds)
    5 garlic cloves (finely crushed)
    3 tablespoons mild chili powder
    1 tablespoon olive oil
    1 tablespoon paprika
    1 teaspoon ground cumin
    1 teaspoon salt
    1/2 teaspoon dried oregano
    1/4 teaspoon ground cinnamon
    Mix 1/2 teaspoon of each fruit zest and all the juices with other
    ingredients. Add more spices if desired. Let stand at least 30 minutes
    before using (should thicken).
     
  12. davidgory M V U

    Offline

    Beginner

    Joined:
    Jul 28, 2008
    Messages:
    416
    Trophy Points:
    91
    Ratings:
    +635 / -0
    Kansas City Rib Rub
    1/2 cup brown sugar
    1/4 cup paprika
    1 tablespoon black pepper
    1 tablespoon salt
    1 tablespoon chili powder
    3/4 tablespoon garlic powder
    3/4 tablespoon onion powder
    1 teaspoon cayenne
    Mix all ingredients together and store in an air tight container.
     
  13. davidgory M V U

    Offline

    Beginner

    Joined:
    Jul 28, 2008
    Messages:
    416
    Trophy Points:
    91
    Ratings:
    +635 / -0
    Maple Barbecued Chicken
    4 skinless chicken thighs
    3 tablespoons maple syrup
    3 tablespoons chili sauce
    1 tablespoon cider vinegar
    1 tablespoon canola oil
    2 teaspoon Dijon mustard
    1 cup Apple Wood Chips
    Soak Apple Chips in water for 30 minutes. Preheat grill. Combine syrup,
    chili sauce, vinegar and mustard together in a saucepan. Let simmer for
    5 minutes. Brush chicken with the oil and season with salt and pepper.
    Add wood chips to coals. Place chicken on grill and cook for 10-15 minutes
    or until fork tender. Turn occasionally and brush generously with sauce in
    the last few minutes before they are done.
     
  14. davidgory M V U

    Offline

    Beginner

    Joined:
    Jul 28, 2008
    Messages:
    416
    Trophy Points:
    91
    Ratings:
    +635 / -0
    Cinnamon Honey Wings
    2 1/2 pounds Chicken wings
    4 each Garlic cloves, chopped
    1/4 cup Olive oil
    2 tablespoons Soy sauce
    1/4 cup Vinegar, rice
    1/4 cup Honey, mild
    1-1/2 teaspoons Cinnamon, ground
    1 teaspoon Thyme
    1/2 teaspoon Ginger, ground
    1/2 teaspoon Mustard, dry
    1 cup Apple Wood Chips
    Mix all ingredients (except chips) in a plastic bag then knead occasionally
    for 2 hours. Soak wood chips in water for 30 minutes. Prepare fire in grill.
    Add chips to hot coals. Cook wings on the grill for about 10 minutes on
    one side, then turn and baste with the marinade. Continue cooking
    10 minutes or until done. Serve immediately or refrigerate until needed.
     
  15. davidgory M V U

    Offline

    Beginner

    Joined:
    Jul 28, 2008
    Messages:
    416
    Trophy Points:
    91
    Ratings:
    +635 / -0
    Barbecued Orange Chicken
    2 1/2 lbs chicken parts
    BBQ Sauce:
    1/4 cup vegetable oil
    1/4 cup frozen orange juice concentrate
    1/2 cup white wine vinegar
    1/4 cup tomato paste
    1 orange zest, removed with grater, orange
    slices reserved for salad
    Salad:
    1 large, ripe tomato
    1 orange, sectioned (without rind, see above)
    2 scallions, chopped
    1 Tablespoon vegetable oil
    1 Tablespoon white wine vinegar
    1/8 Teaspoon salt
    1/8 Teaspoon pepper
    Prepare grill; heat coals. In medium bowl, mix together all barbecue
    ingredients until smooth. Place chicken on grill away from center heat,
    skin-side-down; cook 15 minutes. Turn chicken and grill for 10 additional
    minutes. Brush chicken pieces with sauce and turn occasionally; cooking
    for additional 10 minutes. Cut tomato into wedges and place in medium
    bowl. Use sharp paring knife to cut out white pith off orange. Remove
    orange sections and add them to tomato. Sprinkle with oil, vinegar and
    scallions; toss. Season with salt and pepper and toss again. Serve
    chicken with salad on the side.
     
  16. davidgory M V U

    Offline

    Beginner

    Joined:
    Jul 28, 2008
    Messages:
    416
    Trophy Points:
    91
    Ratings:
    +635 / -0
    Grilled Key Lime Chicken
    3 pounds Chicken breasts; boneless, skinless
    1 cup Key lime juice
    1 tablespoon Honey
    3/4 cup Water
    1/2 teaspoon Fresh ground black pepper
    1/2 teaspoon Ground thyme
    2 tablespoons Vegetable oil
    1 tablespoon Fresh ginger; peel, grated
    Combine all ingredients except chicken in blender or food processor.
    Process until combined well. Pour over chicken. Cover and let
    marinate in the refrigerator overnight. Grill over hot coals, turning
    once, until done. Garnish with cilantro and lime slices.
     
  17. davidgory M V U

    Offline

    Beginner

    Joined:
    Jul 28, 2008
    Messages:
    416
    Trophy Points:
    91
    Ratings:
    +635 / -0
    Apple Smoked Barbecue Ribs
    2 slabs baby back ribs, or spareribs
    1/2 teaspoon cinnamon
    1/2 teaspoon ground cloves
    1/4 teaspoon pepper
    1 cup Apple Wood Chips
    barbecue sauce (recipe follows)
    Preheat oven to 400F. Rub cinnamon, cloves and pepper into
    both sides of ribs. Place ribs on wire rack on baking pan.
    Bake for 3 hours until tender.
    Soak wood chips in water for 30 minutes. Prepare grill.
    Place apple wood chips directly in the center of hot barbecue
    coals. Baste ribs and place on grill above wood chips. Cover,
    grill and cook for 10 minutes. Turn ribs, baste again and cook
    another 10 minutes or until ribs are browned but still moist.
    Barbecue Sauce:
    2-15 oz. cans tomato sauce
    1/2 cup molasses
    10 cloves garlic
    2 tablespoons ground cumin
    2 tablespoons dry mustard
    fresh ground pepper
    1/2 teaspoon cinnamon
    1/4 teaspoon hot pepper flakes
    1/2 cup red wine vinegar
    Combine all ingredients except vinegar in saucepan. Simmer,
    covered, on low heat for 1 hour, stirring occasionally. Add
    vinegar to taste and simmer for another 15 minutes. Chill at
    least 24 hours, or until ready to use.
     
  18. davidgory M V U

    Offline

    Beginner

    Joined:
    Jul 28, 2008
    Messages:
    416
    Trophy Points:
    91
    Ratings:
    +635 / -0
    Memphis-Style Barbecued Ribs
    3 Pound Racks baby back ribs
    2 Teaspoon Salt
    2 Teaspoon Coarse ground black pepper
    Apple Juice for Basting
    1 Cup Red wine vinegar
    2 Cup Onion, chopped
    2 Garlic, cloves, minced
    1/4 Cup Mustard, yellow prepared
    1/2 Cup Brown sugar, packed
    2 Cup Ketchup
    2 Lemons, thinly sliced
    1 Teaspoon Louisiana hot sauce
    Trim as much fat as possible from ribs. On bone side, work knife tip beneath
    membrane that covers bone until finger tips can be worked beneath rack
    membrane, loosening enough to get firm grip. Then peel membrane off rack.
    With paring knife, scrape any fat away from bone.
    Sprinkle ribs on both sides with even, light coating of salt and pepper.
    Place ribs, bone-side-down on grill. Grill over low fire 1 1/2 hours, turning
    every 15 to 20 minutes, replenishing fire as necessary. Baste with apple
    juice at every turn during first half of cooking period either by brushing
    on, or simply spraying apple juice from spray bottle. If smoking with
    indirect heat, turn at 1 hour intervals, cooking 4 to 6 hours.
    Combine vinegar, onion, garlic, mustard, sugar and hot sauce in blender.
    Blend until smooth. Place in saucepan and add ketchup. Simmer 20 minutes.
    Add lemon slices. Stir occasionally to keep from sticking. Use sauce as
    frequent baste for last half of cooking period, whether grilling or smoking,
    being careful not to burn ribs. Serve remaining sauce on side.
     
  19. davidgory M V U

    Offline

    Beginner

    Joined:
    Jul 28, 2008
    Messages:
    416
    Trophy Points:
    91
    Ratings:
    +635 / -0
    Baby Back Ribs With Mustard Sauce
    1/3 cup Brown sugar
    1/4 cup Onion, finely chopped
    1/4 cup Vinegar
    1/4 cup Mustard
    1/2 teaspoon Celery seed
    1/4 teaspoon Garlic powder
    4 pounds Pork spareribs, or pork loin ribs, cut into pieces
    For sauce, in a saucepan combine brown sugar, onion, vinegar, mustard,
    celery seed and garlic powder. Bring to boiling, stirring till sugar
    dissolves. Preheat grill. Adjust heat for indirect cooking. Place ribs
    on grill rack over medium heat. Cover and grill for 1 1/4 to 1 1/2 hours or
    till ribs are tender and no pink remains. Brush occasionally with sauce the
    last 15 minutes of grilling.
     
  20. davidgory M V U

    Offline

    Beginner

    Joined:
    Jul 28, 2008
    Messages:
    416
    Trophy Points:
    91
    Ratings:
    +635 / -0
    Grilled Leek And Sweet Pepper
    2 medium leeks, green tops trimmed, split up to the root ends, cleaned
    1 Tablespoon olive oil
    1 large red bell pepper
    1 large yellow bell pepper
    4 Tablespoon unsalted butter
    1 large clove, garlic, minced fine
    1/3 cup dry vermouth
    salt and freshly ground pepper to taste
    12 oz. fresh fettuccine
    1 Tablespoon fresh thyme leaves
    1 cup Apple Wood chips
    Prepare a medium-hot fire in the grill. Coat the leeks with olive oil.
    When the coals are covered in gray ash add the presoaked chips to the fire.
    When the chips start to smoke place the leeks and peppers on the cooking
    grid directly over the fire.
    Grill, turning as needed, until leeks are tender and golden brown, about
    10-12 minutes, and skin of peppers is charred, about 15 minutes. Remove the
    leeks from grill and let cool. Remove the peppers from the grill and place
    in a paper or plastic bag and seal; set aside and allow to steam.
    When cool, trim root ends from leeks, then cut into thin strips. Peel and
    seed bell peppers and cut into thin strips.
    Meanwhile, heat a large pot of water to boiling.
    Heat butter in a large skillet over medium heat. Add garlic and cook,
    stirring frequently, until pale golden. Add vermouth, and reduce to syrupy
    consistency. Stir in leeks and peppers and season with salt and pepper.
    Salt boiling water, add pasta, and cook until tender but still firm to the
    bite. Drain thoroughly, add to skillet and toss well. Sprinkle with thyme
    and serve hot.
     
  21. davidgory M V U

    Offline

    Beginner

    Joined:
    Jul 28, 2008
    Messages:
    416
    Trophy Points:
    91
    Ratings:
    +635 / -0
    Mediterranean Grilled Vegetables
    1 pound Large onion
    1 pound Red bell pepper
    1 pound Green bell pepper
    1 pound Yellow squash
    1 pound Zucchini squash
    1 cup Olive oil
    1/3 cup Italian seasoning
    Peel onions and cut top-to-bottom in large wedges. Cut tops from bell
    peppers, remove core, and cut in large top-to-bottom pieces. Trim ends
    from squash and cut in diagonal rounds, about 1/2" thick. Toss all
    vegetables in a large bowl with olive oil and seasoning, breaking up the
    onion wedges somewhat. Place in a single layer on a very hot grill
    (watch out for the flare-ups!) and grill, turning occasionally, until peppers
    are slightly charred and veggies are tender (about 5 minutes).
    Serve immediately. These are also good refrigerated, then microwaved
    to reheat.
     
Thread Status:
Not open for further replies.

Share This Page

About Forum IDWS

IDWS, dari kami yang terbaik-untuk kamu-kamu (the best from us to you) yang lebih dikenal dengan IDWS adalah sebuah forum komunitas lokal yang berdiri sejak 15 April 2007. Di bangun sebagai sarana mediasi dengan rekan-rekan pengguna IDWS dan memberikan terbaik untuk para penduduk internet Indonesia menyajikan berbagai macam topik diskusi.