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Celebrate National Barbecue Month!

Barbecue parties are not just about smoking meat and chugging up a few bottles of beer while waiting for the tender, juicy meat to be done. It's about gathering up with family and friends to share stories and make new memories. Firing up the grill and cooking meat for hours and hours may seem laborious, but it's definitely all worth it when you see the smiling, barbecue sauce-smeared faces of your loved ones. 

Chipotle Baby Back Ribs Recipe. Courtesy: She Wears Many Hats

Classic American Barbecue

Amy of She Wears Many Hats has a great recipe for basic barbecue that will spice up your next backyard party. Amy suggests baking or grilling the meat a day ahead, and putting it on the grill just before serving.

Chipotle Baby Back Ribs Recipe from She Wears Many Hats
Ingredients:
¼ cup firmly packed brown sugar
1 tablespoon chili powder
2 teaspoons Chipotle chile pepper
1 teaspoon ground cinnamon
1 teaspoon garlic salt
3 pounds pork baby back ribs
¼ cup water
½ cup pure maple syrup

Chipotle Baby Back Ribs Recipe. Courtesy: She Wears Many Hats

Memphis Barbecue

What makes Memphis barbecue different from the others is that it uses pork shoulder and is slathered with a sauce that has tomato as its base. The pulled pork is usually eaten as a sandwich. Simply Whisked has a great recipe for Memphis pulled pork with coleslaw to match.

Slow Cooker Memphis Style Pulled Pork Sandwiches by Simply Whisked
Ingredients
For the pulled pork:
1 lean boneless pork loin roast
1 cup water
1 18-ounce bottle hickory-style barbecue sauce
1½ tablespoons Tabasco Chipotle Sauce
1 tablespoon Splenda Brown Sugar Twin
½ teaspoon salt
½ teaspoon pepper
Fore the coleslaw:
1 14-ounce bag prepared coleslaw mix 
½ cup roughly diced onion
½ cup roughly diced green bell pepper
½ cup low-fat mayonnaise
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons water
½ teaspoon salt
1 teaspoon1 celery seed
For the sandwiches:
12 whole-wheat hamburger buns

Slow Cooker Memphis Style Pulled Pork Sandwiches. Courtesy: Simply Whisked

Texas Barbecue

Texas barbecue is usually a cowboy-style beef brisket. And to prove just how serious Texans are when it comes to their barbecue, The Texas A&M University offers workshops, camps, and "other educational efforts in the art and science of barbecue." 

Texas Beef Brisket from A Sweet Pea Chef
Ingredients:
2 cans Beef Consomme
½ cups Lemon Juice
1-½ cup Soy Sauce
5 cloves Chopped Garlic
2 Tablespoons Liquid Smoke
10 pounds Beef Brisket

Texas Beef Brisket. Courtesy: A Sweet Pea Chef

International BBQ: Carne Asada

Though not all international barbecues follow the American criteria which involves cooking meat over indirect fire, most barbecues from other countries still have a smokey flavor to them through grilling. Kelly of Primally Inspired teaches us how to make carne asada that goes very well with tomatillo avocado salsa.

Carne Asada from Primally Inspired
Ingredients:
1/3 cup white vinegar
1/3 cup olive oil or oil of choice
2 limes, juiced
4 cloves of garlic, minced
1 tsp salt
1 tsp pepper
1 tsp chili powder
1 tsp garlic powder
1 tsp cumin
1 tsp dried oregano
1 tsp smoked paprika

Carne Asada. Courtesy: Primally Inspired

BBQ Side Dishes

Roasted vegetables also give a fresh bite to a barbecue meal. This flavorful ensemble from Averie Cooks is quite simple to make but is loaded with tongue-tingling tastes.

Lemon Rosemary Coconut Oil Roasted Vegetables from Averie Cooks
2 cups baby carrots or trimmed carrots
1 cup Brussels sprouts, halved
1 cup green beans, trimmed
1 cup broccoli florets
about 4 tablespoons coconut oil, divided; melted or softened
2 tablespoons fresh rosemary, chopped
juice of half of one lemon
salt and pepper, to taste

Lemon Rosemary Coconut Oil Roasted Vegetables. Courtesy: Averie Cooks

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