Backyard BBQ Recipes and Menus

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Narrow Results You've Selected: Backyard BBQ Beef Remove all Source Saveur (30) Chow (2) Epicurious (2) Los Angeles Times (1) Nigella (1) Show all... Over the Hill and on a Roll (1) Serious Eats (1) Simply Recipes (1) recipes.com (1) Difficulty Easy (30) Medium (5) Course Main Course (36) Appetizers (3) Side Dish (2) Condiments and Sauces (1) Soups & Stews (1) Cuisine American (27) Asian (4) Classic (4) Central/South American (3) Gluten-Free (2) Show all... Italian (2) Kid-Friendly (2) Other (2) Quick & Easy (2) English/Scottish (1) Japanese (1) Mediterranean (1) Mexican (1) Middle Eastern (1) Simple (1) Tex-Mex (1) Season Summer (33) Spring (7) Fall (4) Technique Grill/Barbecue (35) Marinate (7) Fry (3) Bake (1) Chill (1) Show all... No Cook (1) Topic Recipe (40) 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:Beef"; var omni_prop8 = "Occasion:Backyard BBQ,Main Ingredient:Beef"; var omni_pageName="saveur:"+omni_prop12; 05/25/2013 Chrong Chomnei Jrok Oeng (Cambodian-Style Ginger Lemongrass Baby Backs) These Asian ribs are marinated in a pungent paste. Issue #157 05/24/2013 Grilled Rib Eye with Sweet-Hot Pepper Sauce Chef Craig Koketsu brings extra luxury to a dry-aged rib eye by basting it in rendered beef fat. A chunky chile and herb sauce makes a piquant side dish. Issue #157 05/24/2013 Ojo De Bife Con Chimichurri (Whole Boneless Rib Eye with Chimichurri) A saltwater brine prevents fresh herbs from discoloring in the zesty chimichurri that dresses this succulent rib eye, adapted from a recipe in Francis Mallmann's Seven Fires (Artisan, 2009). Issue #157 05/21/2013 Kalbi (Korean Grilled Beef Ribs) Pineapple juice sweetens and tenderizes beef short ribs in this classic Korean grilled dish. Issue #157 05/21/2013 Blue Cheese-Stuffed Burgers Quick-pickled cremini mushrooms and red onions are a zesty foil for juicy blue cheese-stuffed burgers. Issue #157 05/21/2013 Coffee- and Soy-Marinated Flank Steak Strong coffee pairs with soy sauce and lightly caramelized garlic and onions in a marinade that leads to ultra-juicy flank steak. Issue #157 05/21/2013 Bistecca Alla Fiorentina (Florentine Steak) Brushing meat with rosemary imparts an herbal fragrance to this Italian steak, which is traditionally served with cannellini beans and lemon wedges. Issue #157 05/20/2013 Grapefruit & Habanero Skirt Steak with Grilled Tomato Salsa Sweet papaya and tart Ruby Red grapefruit juice tame the heat of the Scotch bonnet pepper in this steak marinade. Issue #157 05/20/2013 Ultimate Grilled Cheeseburger This ultimate cheeseburger is topped with a tangy cream and vermouth sauce. Issue #157 05/20/2013 Garlic and Red-Miso Porterhouse A marinade of red miso, ginger, and garlic gives this steak a crisp, flavorful crust and a juicy interior. Issue #157 07/03/2012 Corn Dogs Spiked with cayenne and flavored with tangy buttermilk, this batter stands up to the robust weiners within. Issue #148 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 05/20/2011 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 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 Burnt Ends This recipe for sauce-simmered pieces of brisket is adapted from Arthur Bryant's, a Kansas City barbecue institution. Issue #139 05/20/2011 Barbecued Baked Beans These classic baked beans are a barbecue side-dish staple. Issue #139 05/20/2011 Texas-Style Beef Ribs Our Texas-style mopping sauce makes a great partner for these spice-rubbed beef ribs. Issue #139 05/20/2011 Barbecued Beef Brisket The rub on this classic Texas beef brisket forms a flavorful crust on its exterior. Issue #139 02/14/2012 Steak with Herb Sauce (Bistecca Con Salsa delle Erbe) A thick, well-marbled cut—a rib eye, strip, or porterhouse—works best for this olive oil– and herb-topped steak. The dish is based on one served by the Italian-born chef Cesare Casella at Salumeria Rosi in New York City. Issue #129 « Previous 1 2 Next »