Spice up your backyard cookouts with these two great grapefruit jalapeno barbecue sauce recipes courtesy of SVEDKA Vodka, one of which is ultra-spicy and one a little more mild!
Sometimes a little Kosher salt and cracked black pepper is all you need seasoning wise, but there are so many other spices out there that can take your food to a whole new level.
To get you on the right track, we have turned to the spice experts at Adventures in Spice LLC for a simple-to-follow chart highlighting which spices work best with which foods!
Looking for a simple but flavorful marinade for pork, chicken, or fish? Well look no further than Grillocracy's fruity Mojo Marinade!
For all of you out there who claim to not like duck, our latest recipe for coffee and cocoa crusted smoked duck breast with balsamic and wild cherry reduction is set to take your tastes hostage.
Not only does the seemingly odd coffee and cocoa combination in the rub act as a perfect bold compliment to the smokey meat, the sauce adds just the right amount of sweetness and tang to take an already perfect product from Maple Leaf Farms over the top.
The NFL Playoffs are underway and Elizabeth Karmel, "Grill Master" of Four Points by Sheraton hotels, is firing up the perfect game day eats -- North Carolina-style Pulled Pork Sandwiches with Tangy Tailgate Sauce and North Carolina "Red Slaw."
Steven Raichlen, the master of live fire cooking whose Barbecue! Bible cookbook is a "must have" (see our list here) international bestseller, debuted his most electrifying PBS live-fire cooking show during July 4th weekend: Steven Raichlen's Project Smoke.
To kick off the new series, Raichlen is sharing his recipe for Smoked Baby Back Ribs with Prickly Pear Barbecue Sauce with the Grillocracy.com community.
Traditional smoked chicken wings get a fiery kick from the addition of Sriracha powder to the dry rub mix prior to smoking them low-and-slow on the grill. While you can find Sriracha powder online, I find that it is just as easy to make at home by cooking it over low heat until all of the moisture has been removed. Either way, it is a great addition to the dry rub for your smoked wings.
When I first started competing in barbecue contests in the Northeast, there was one team that seemed to always end up at the top of the pack -- IQUE.
Some of the nicest folks that you'd ever meet, Andy Husbands and Chris Hart (the founding members of the team) had competing down to a science as evidenced by their hundreds of wins, the most prestigious of which was Grand Champion of the Jack Daniel's Invitational with this award winning brisket recipe...
Sriracha has officially taken over as the condiment of choice for millions of Americans and for good reason as its combines just the right amount of garlic and spice to take almost any dish over the top.
Today, we're taking this sauce, drying it down in to a powder, then using it as the basis for an out-of-this world Sriracha dry rub!
In Lighten Up, Y’all (Ten Speed Press), Virginia Willis puts a healthy spin on countless Southern classics, ensuring that the flavors we all love remain intact but with healthier, more nutritious ingredients as evidenced by this recipe for bourbon grilled pork chops with peach barbecue sauce including Virginia's favorite peaches from Pearson Farm!
Homemade bacon salt is one of those ingredients that I always keep on hand in the refrigerator, allowing me to add a slight bacon-y finish to virtually any dish – from eggs to grilled chicken to grilled vegetables to steak and so on.
In addition to be darn tasty, it’s also extremely easy to create, combining extra crispy bacon with Kosher salt and blending until the bacon is finely chopped and incorporated in to the salt. Once complete, you can really take the finishing salt over the top by giving it a quick blast of smoke on the grill.
Want to take your grilled beef over the top? Then this peppercorn cream sauce is for you!
Every day's a holiday when you're firing up this smoked ham with creole mustard glaze from Virgil's Barbecue Road Trip Cookbook (St. Martin's Press 2014) by Neal Corman and Chris Peterson.
Bourbon, apple, and brown sugar combine for this simple pork or chicken marinade recipe.
If you’re ever in Texas and you just have to have barbecue sauce with your barbecue it might as well be great barbecue sauce.
In his new cookbook Franklin Barbecue: A Meat Smoking Manifesto (Ten Speed Press 2015), all star pitmaster Aaron Franklin shares the recipe for his signature espresso sauce, one that was inspired by his days serving coffee at Little City coffee shop in Austin.
If you've ever had the pleasure of eating at Husk in Charleston then you know what a true culinary mastermind Sean Brock is.
But if you haven't made it to Charleston (or you simply can't score a hard-to-come-by reservation), Brock's book Heritage (Artisan 2014) is filled with his mouth watering recipes including this one for grilled chicken wings with...wait for it...burnt-scallion barbecue sauce.
Looking to kick up your grilled chicken? In their latest book The Barbecue Lover’s Big Book of BBQ Sauces (Harvard Common Press), Bill and Cheryl Jamison explore the world of sauces, marinades, and rubs with over 225 recipes including this one for a Kung Pow seasoning paste that is sure to get your motor revving!
The freshness of the herbs in this wet rub pairs wonderfully with grilled pork, chicken or even firm fishes.
Sure you can buy lemon-pepper seasoning at your local grocer or spice purveyor but nothing beats this version which includes fresh lemon zest!
This rub is one of those things that make you go mmmmmmmm! While you may not automatically think of pairing coriander and coffee, it's a flavor combo that works oh so well for beef, pork, duck, venison, and so on.
Today at Grillocracy we are offering up our take on the thick and slightly spicy Kansas City style barbecue sauce, one of the defining elements of this rich BBQ region.
Wet grilling pastes are a wonderful way to introduce rich flavor to grilled meats and this chili and lime version is no different. Give it a shot on anything you want to give a dose of Mexican flavor to whether is short ribs, skirt steak, flank steak, or chicken.
In his latest cookbook Man Made Meals (Workman Publishing Co. 2015), Steven Raichlen is at his culinary best, providing guys with everything they need to step up their kitchen and grill game. Today, Steven is offering up one of the various sauce recipes featured in the book -- one that may only contain a few ingredients but will certainly take your barbecue over the top.
This is absolutely my favorite lamb dry rub recipe as the lavender pairs perfectly with chops or leg of lamb.
Citrus and herb come together in this recipe for a wet rub, or paste, that is wonderful on almost anything from chicken and pork to fish and duck and more!
While not your traditional pesto recipe, the mint in this version provides a great pop to grilled chicken, pork and pretty much everything!
Caramelized onions in a BBQ sauce? Dang straight! This barbecue sauce recipe is perfect for grilled steak, burgers, and pretty much whatever you want to put it on!
Give your chicken, steak, and pork a Mexican twist with this tequila lime grilling marinade.
Looking for a simple to make brisket dry rub? We'll we've got you covered with this recipe comprised of the Texas brisket duo of Kosher salt and cracked black pepper, plus a few extra ingredients to help round out the flavor.
As a Texan, I have to proclaim brisket as my favorite low-and-slow meat (though we won’t share that with my neighbors in Memphis!). And when it comes to brisket, I’ve come up with a dry rub that’s got just enough heat to create the perfect compliment to the juicy, beefy end product.