Backyard BBQ Recipes and Menus

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Fry (7) Saute (5) Freeze (3) Roast (2) Brine (1) Poach (1) Slow Cook (1) Topic Recipe (170) 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 = "Difficulty:Easy"; var omni_prop8 = "Occasion:Backyard BBQ,Cuisine:American,Difficulty:Easy"; var omni_pageName="saveur:"+omni_prop12; 01/10/2013 Chocolate-Peanut Butter Pie Chocolate pudding is layered with a peanut butter mousse in this pie inspired from Bradley's Corner Cafe in Topeka, Kansas. Issue #153 05/15/2012 Rhubarb Pie A specialty in Iowa, this pie is made with fresh rhubarb when in season, although frozen will do when not in season. A large dollop of soft-serve ice cream finishes off this sweet-tart pie. Issue #147 03/16/2012 Grilled Chicken with Red Onion Jam Saveur kitchen director Kellie Evans created this easy picnic dish for a family lunch at Red Rock Canyon. Issue #146 03/01/2012 Red Velvet Cake Though cream cheese frosting is typically used nowadays on red velvet cake, classic whipped cream frosting makes for a more balanced sweetness. Issue #145 02/21/2012 Brown Bread Chewy and dark, this bread gets its acidic tang from buttermilk and molasses. A coffee can molds the loaf into its signature cylinder shape. Issue #145 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 12/20/2011 Spiced Boiled Peanuts Boiled peanuts are a classic Southern snack, eaten as hors d'oeuvres and sold at convenience stores alike. Issue #144 11/09/2011 Grilled Spot Prawns with Finger Lime and Basil These sweet spot prawns are doused in a simple citrus sauce that adds a zesty burst of flavor to each bite. Issue #142 09/26/2011 Pickled Shrimp Hugh Acheson's pickled shrimp recipe features Old Bay, extra-virgin olive oil, celery seeds, allspice berries, and fresh herbs. Issue #141 09/12/2011 Mitzi's Chicken Fingers At Mitzi's in Winnipeg, Canada, these chicken fingers are served with crinkle-cut fries, coleslaw, and a honey-dill dipping sauce. Issue #141 01/31/2013 Banana Pudding This classic pudding dessert is a perfect finish to any barbecue meal. Issue #139 07/26/2012 Smoked Prime Rib With Peach-Chipotle Sauce Elizabeth Karmel, executive chef and partner of Hill Country Barbecue Market in New York City, gave us this recipe for succulent, smoked prime rib. Issue #139 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 07/08/2011 Barbacoa (Chile-Rubbed Smoked Lamb) Lamb shoulder is the ideal cut for this Pueblan-style barbecue. We love this version, which is adapted from Steven Raichlen's The Barbecue Bible (Workman, 1998), and is served with a refreshing tomatillo salsa. 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 06/17/2011 Cheesy Corn Casserole This baked corn casserole is a popular side dish at Smokestack restaurant in Kansas City. 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 06/14/2011 Strawberry Pie In this pie, orange zest nicely offsets the sweetness of the strawberries. Issue #139 06/13/2011 Watermelon Rind Pickles Crunchy, sweet watermelon pickles offer a bright contrast to smoked meats. Issue #139 « Previous 1 2 3 4 5 . . .9 Next »