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BBQ
Chorizo Stuffed Chicken Wings
Editor -
Ingredients
4 whole chicken wings
Duck Fat Cooking Spray
Cattleman’s Grill 8 Second Ridge Carne Asada Seasoning
For the stuffing:
1 lb Mexican chorizo
1 cup (2 oz) Mexican quesadilla...
Smoked Pork Belly with Grilled Pineapple Pico de Gallo
Editor -
Smoked pork belly is an incredibly succulent cut of meat, packed with tons of flavor, with the proper preparation. The perfect compliment to the...
Sweet Mango Barbecue Sauce
Editor -
(best on fish or pork)
½ medium onion, diced
1 Tbsp. olive oil
1 cup tomato sauce
2 oz. tomato paste
1 cup water
1 lb. mango chunks, frozen
3 Tbsp....
Italian Roast Pork Shoulder
Editor -
The Boston Butt pork shoulder is a truly versatile cut of of meat. It adapts well to all sorts of cuisines and can be...
Shrimp & Grits
Editor -
Chef Eric Gephart of Kamado Joe finally shares his world famous Shrimp & Grits recipe, and he’s doing it right here on The Sauce!...
Spatchcock BBQ Chicken
Editor -
We’ve preached for years that the best way to cook poultry is using the spatchcock method. Well today we’ll break it down for you....
Smoke Roasted Prime Rib
Editor -
1 (10 lb) boneless prime rib roast
House of Q Slow Smoke Gold Mustard Slather
R Butts R Smokin’ R Beef Rub
Preheat your Yoder...
Ready, Set, Grill: K-State Will Host Barbecue 101 Workshop June 6 in Arkansas City
K-State -
The day covers meat cutting, food safety, selecting a smoker and more.
MANHATTAN, Kan. – Kansas State University is presenting Barbecue 101, a one-day...