Backyard BBQ Recipes and Menus

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Narrow Results You've Selected: Backyard BBQ Main Course Pork Remove all Source Saveur (13) The Kitchn (2) About (1) Choosy Beggars (1) Chubby Hubby (1) Show all... Culinate (1) Eclectic Cook (1) Food Network (1) Jun Blog (1) Smitten Kitchen (1) White on Rice Couple (1) allrecipes.com (1) Difficulty Easy (20) Medium (2) Hard (1) Cuisine American (24) Gluten-Free (3) Asian (1) Other (1) Southern/Soul Food (1) Season Summer (19) Spring (7) Fall (3) Technique Grill/Barbecue (20) Bake (3) Marinate (2) Roast (1) Topic Recipe (25) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Pork"; var omni_prop8 = "Occasion:Backyard BBQ,Course:Main Course,Main Ingredient:Pork"; var omni_pageName="saveur:"+omni_prop12; 02/10/2012 Deviled Baby Back Ribs A crunchy, mustard-laced bread crumb coating makes a particularly delectable contrast to the sweet and tender meat on pork baby backs. Issue #145 07/03/2012 Memphis-Style Dry Ribs Charles Vergos, the late proprietor of the beloved Memphis restaurant Rendezvous, invented this style of ribs served "dry," with no sauce. Issue #139 05/31/2012 St. Louis Country-Style Ribs Our riff on St. Louis-style sauce-simmered pork steaks calls for braising tender country-style ribs in the oven. Issue #139 06/23/2011 Kansas City-Style Spareribs with Barbecue Sauce At Smokestack in Kansas City, spare-ribs, a particularly flavorful cut, are served with a sweet and spicy sauce. Issue #139 06/15/2011 Bacon-Wrapped Smoked Trout With Tarragon This trout dish turns smoky and succulent in a stove-top smoker. Issue #139 05/20/2011 Chicago Style Rib Tips Rib tips, the flavorful ends removed from spare-ribs, are famous at Uncle John BBQ on Chicago's South Side. Issue #139 05/20/2011 Brett Schreyer's Competition Pulled Pork This pork shoulder from Brett Schreyer and his Montana-based barbecue team, UpNSmokin, is served with a sweet chile-spiked sauce. Issue #139 05/20/2011 Tuffy Stone's Competition Ribs George "Tuffy" Stone of A Sharper Palate catering in Richmond, Virgina, developed this recipe for ribs using his 3-2-1 method: cooking for three hours unwrapped, two hours wrapped in foil, and another one unwrapped. Issue #139 05/20/2011 Brunswick Stew This North Carolina-style side dish stew, comes from Diannia Hudgins, aunt of SAVEUR kitchen director Kellie Evans. Issue #139 05/20/2011 Baby Back Ribs with Sweet and Sticky Sauce These ribs are based on ones served at the Smokestack restaurant in Kansas City. Issue #139 05/20/2011 Barbecued Pork Loin Brining this pork loin keeps it moist throughout the long smoking process. Issue #139 05/20/2011 Lexington Pulled Pork In Lexington, North Carolina, pork shoulder is chopped and served with a tart tomato-based sauce. Issue #139 02/11/2013 Cocoa-Rubbed Baby Back Ribs It's a lucky rack of ribs that meets this rub: warm spices like cinnamon, allspice, and ginger get a depth charge from cocoa powder and bit of heat from fiery mustard powder. Prepared a day ahead of time and then baked until meltingly tender, they're a perfect weeknight meal. Does Not Apply 09/29/2010 Pork Barbecue Skewers These marinated pork skewers employ banana ketchup, an unusual ingredient from the Philippines available at many Asian grocery stores.Continue... Does Not Apply Source: Jun Blog 07/02/2010 Chicago-Style Hot Dogs Grilling hot dogs is a summer rite, and this recipe from The Kitchn shows you how to re-create a Chicago-style dog, with all the fixins, at home. Continue... Does Not Apply Source: The Kitchn 06/07/2010 Grilled Pork Tenderloin with Herbed Cornmeal Crust Herbs and cornmeal give pork tenderloin an appealing crunchy crust. Continue... Does Not Apply Source: The Kitchn 05/29/2010 Molly’s Dry-Rubbed Ribs When St. Louis-style ribs meet this spicy dry rub and spend a lazy three hours over a low flame (being doused by an occasional Magic Hat beer), all that’s missing is coleslaw and barbecue baked beans. Continue... Does Not Apply Source: Smitten Kitchen 05/06/2010 Wisconsin Bratwurst Simmered in beer, then grilled, these sausages deliver the taste of the Midwest right to your mouth. Does Not Apply Source: allrecipes.com 05/06/2010 Grilled Bratwurst with German Potato Salad Crispy bacon and hard-boiled eggs are the surprise ingredients in this recipe from Emeril Lagasse for potato salad that’s the perfect match for grilled brats. Does Not Apply Source: Food Network 05/06/2010 Grilled Pork, Honeydew and Fig Skewers The classic melon-and-prosciutto combination goes one step further in this recipe, which combines rich-tasting pork tenderloin with sweet melon on quick-cooking skewers. Does Not Apply Source: Culinate « Previous 1 2 Next »