BBQ
BBQ fever (2)

All around the world, there are food items which are loved by everyone. There is no person in the world who doesn’t love BBQ. Every person without an age limit gets their mouths wet while hearing the word BBQ. So we all know there are many ways which BBQ could be served out. Let’s see, today what we are going to make out.

Check Here My New BBQ Chicken Wing Recipes

(1) BBQ-Pork Party Tower

BBQ Pork Party Tower

Ingredients

For 12 servings

  • 7 lb boneless pork shoulder (3 kg)
  • 3 tablespoons brown sugar
  • 2 tablespoons coarse kosher salt
  • 2 tablespoons paprika
  • Mac ‘n’ cheese, for serving, optional
  • 2 teaspoons mustard powder
  • 1 tablespoon ground cumin
  • 1 tablespoon garlic powder
  • Pickle, for serving, optional
  • 1 tablespoon Chile powder
  • 2 teaspoons ground coriander
  • 1 tablespoon onion powder
  • 1 teaspoon black pepper
  • Coleslaw, for serving, optional
  • 1 teaspoon cayenne pepper
  • 1 russet potato, halved lengthwise
  • 12 hamburger buns, or dinner rolls

BARBECUE SAUCE

  • 1 ½ cups ketchup (360 g)
  • ¼ cup dark brown sugar (55 g), packed
  • 3 tablespoons molasses
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • ½ teaspoon cayenne pepper

SPECIAL EQUIPMENT

  • 2 wooden skewers

Preparation

  1. Preheat the oven to 150 ° C. Place one oven rack on the lowest setting and remove the others as needed.
  2. Place the pork shoulder on a cutting board and cut the meat into 5 cm thick slices.
  3. In a small bowl, mix the brown sugar, salt, paprika, mustard powder, cumin, garlic powder, chili powder, coriander, onion powder, black pepper and cayenne pepper.
  4. Sprinkle the spice mixture over the pork slices and distribute it evenly.
  5. Place a wire rack on a baking sheet and grease it with a non-stick spray and Place the potato halves on the wire rack and cut the sides after Place a skewer in each half of the potatoes.
  6. Place the pork slices on the skewers.
  7. Cover the pork tower with foil, place it in the oven and roast for 4 hours or until the pork is completely cooked and tender.
  8. In a small saucepan over medium heat, add the oil, chopped onions, garlic and leftover spice mixture. Stir in the vegetables and cook until soft.
  9. Prepare the barbecue sauce: In a medium saucepan over medium heat, mix the ketchup, brown sugar, molasses, Worcestershire sauce, apple cider vinegar, garlic powder, paprika, Dijon and cayenne pepper. Bring the whisk and sauce to a boil. Remove from heat, set aside.
  10. When the pork is cooked, remove the foil and pour the barbecue sauce over the pork tower.
  11. Place the pork in the oven for 30 minutes or until the sauce begins to caramelize.
  12. Cut the pork tower with a serrated knife. Serve the meat on the rolls with side dishes such as coleslaw, mac’n ‘cheese and cucumber.
  13. Have fun!

(2) BBQ-Chicken Nacho Poppers

BBQ
BBQ Chicken Nacho Poppers

Ingredients

For 24 poppers

NACHO FILLING
  • 8 oz whipped cream cheese (225 g)
  • 3 cups shredded cheese blend (300 g)
  • 2 cups shredded chicken (250 g), cooked
  • ½ cup red pepper (50 g), diced
  • ½ cup green pepper (50 g), diced
  • 2 tablespoons fresh parsley, finely chopped
  • ½ cup BBQ sauce (145 g)
BREADING
  • 3 cups all-purpose flour (375 g)
  • 6 eggs, beaten
  • 30 oz nacho cheese chip (850 g), finely crushed
  • 5 qt vegetable oil (5 L), for frying

FOR SERVING

  • 1 ½ cups guacamole (335 g)
  • 1 ½ cups salsa (335 g)
  • One tablespoon fresh parsley
  • 1 ½ cups sour cream (345 g)

Preparation

  1. In a large bowl, mix the cream cheese, cheese, chicken, paprika, and parsley and barbecue sauce together.
  2. Transfer the mixture to a 23 x 23 cm square pan lined with parchment paper. Spread the mixture evenly and freeze for 1 hour or until set.
  3. Cut the block into 32 triangular snap fasteners.
  4. Pour the flour, eggs, and French fries into 3 separate medium-sized bowls. Double up the poppers by dipping them in flour, egg wash and nacho chips, then again in egg wash and nacho chips.
  5. Heat the oil in a large saucepan to 190 ° C.
  6. Fry the poppers for four or 40 seconds each, or until golden brown.
  7. Scatter the parsley over the poppers.
  8. Serve with guacamole, salsa and sour cream.
  9. Nutrient Calories: 5819 Fat: 588 grams Carbohydrates: 127 grams Fiber: 9 grams
    Sugar: 10 grams Protein: 28 grams
  10. Have fun!

(3) BBQ-Popcorn Chicken

BBQ
BBQ Popcorn Chicken

Ingredients

For 5 servings

  • 2 chicken breasts
  • 1 cup BBQ sauce (290 g)
  • 6 cups barbeque chips (205 g)

Preparation

  1. Preheat the oven to 190 ° C and spray a pan with non-stick oil.
  2. Cut the chicken breast into small pieces and place in a bowl.
  3. Place the barbecue sauce in a chicken bowl and mix.
  4. In a large zip lock bag, mash grill chips into desired crumbs (to replace breadcrumbs).
  5. Coat each piece of chicken with the crumbs until it is completely covered and place it on the prepared baking sheet.
  6. Cook the chicken for about 12 minutes until golden brown.
  7. Serve with a side of ranch sauce or a salsa!
  8. Have fun!

(4) Loaded BBQ Chicken Nachos

Loaded BBQ Chicken Nachos

Ingredients

For 4 servings

  • 1 tablespoon canola oil
  • 2 breasts chicken breast, finely diced
  • ½ tablespoon kosher salt
  • ½ tablespoon freshly ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon chili powder
  • ¾ cup BBQ sauce (215 g)
  • 13 oz tortilla chips (370 g), 1 bag
  • 2 cups shredded cheese (200 g), shredded
  • ½ red onion, finely sliced
  • 1 tomato, diced
  • 8 strips bacon, cooked, crumbled
  • 2 tablespoons fresh parsley, finely chopped
  • ½ cup sour cream (115 g)
  • 1 avocado, diced

Preparation

  1. Preheat the oven to 175 ° C. In high heat, heat the oil in a pan. Cook the chicken for two to three minutes with salt, pepper, garlic powder, and chili powder.
  2. Add the barbecue sauce. Now cook until the sauce has reduced about half. Take it off the stove.
  3. Spread two large handfuls of tortilla chips in a large pan. Brush with half of the grilled chicken and half of the cheese, onion, tomato, bacon and parsley. Repeat with the other ingredients.
  4. Let it cook for 15 minutes.
  5. Drizzle with sour cream and sprinkle with avocado. To serve!
  6. Have fun!

(5) BBQ-Jackfruit Sliders

BBQ Jackfruit Sliders

Ingredients

For 12 servings

BBQ JACKFRUIT
  • 4 cloves garlic, minced
  • 1 ¼ teaspoons salt
  • 1 ½ teaspoons pepper
  • 20 oz young green jackfruit (565 g), 3 cans, in brine or water
  • 1 ½ teaspoons chili powder
  • 1 ½ teaspoons paprika
  • 2 tablespoons olive oil
  • 1 ½ teaspoons cumin
  • 1 ½ teaspoons liquid smoke
  • One small yellow onion, sliced
  • 1 ½ cups vegetable broth (360 mL)
  • 1 ¼ cups barbecue sauce (325 g)
COLESLAW
  • 3 cups green cabbage (300 g), chopped
  • 3 cups red cabbage (300 g), chopped
  • 1 cup carrot (110 g), shredded
  • ¾ cup vegan mayonnaise (195 g)
  • 1 tablespoon Dijon mustard
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 12 slider buns, or dinner rolls

Preparation

  1. Drain and rinse the jackfruit, then cut it into smaller pieces and remove the stone.
  2. In a saucepan, in medium heat heat the olive oil. As soon as the oil starts to shine, add the onion and cook until semi-transparent for 4-5 minutes.
  3. Add the garlic, salt and pepper and cook for 2-3 minutes until the garlic is fragrant. Mix the paprika, cumin, jackfruit, chili powder, and liquid smoke. Add the vegetable stock, cover and cook for 15 minutes, until the jackfruit is soft enough to mash.
  4. Preheat the oven to 200 ° C. Line a baking sheet with parchment paper.
  5. Mash the jackfruit with a potato masher or a couple of forks until pulled or chopped.
  6. Place the jackfruit on the baking sheet and distribute it evenly.
  7. Bake for 25 minutes, until the jackfruit is lightly golden and crisp.
  8. Prepare the cabbage salad: Place the green and red cabbage and carrots in a large bowl. Mix the mayonnaise, mustard, apple cider vinegar, salt and pepper in a small liquid measuring cup and mix until creamy. Pour the dressing over the vegetables and skip the coleslaw until the dressing is well distributed. To put aside.
  9. Remove the jackfruit from the oven and pour the barbecue sauce over it. Mix well.
  10. Return to the oven and cook for another 10 minutes, until the edges are slightly crisp.
  11. Use a large bread knife to cut the entire sheet of sliding buns in half. Remove the lid and set it aside. Spread the barbecue jackfruit on the bottom half of the rolls and garnish with coleslaw.
  12. Add the top rolls and cut them into 12 sliders.
  13. Have fun!

Check here – BBQ fever – Part One ( 4 New Recipes )

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5 Comments

https://www.yamatocosmos.com · July 2, 2021 at 3:49 pm

Best view i have ever seen !

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