• SpatulaCity on June 20, 2023

  Zinfandel Barbecue Sauce on page 664 was not indexed. Used to bbq and baste pork ribs - very tasty and everyone loved it! Uses fewer ingredients than my standby Ina Garten BBQ sauce recipe and is much easier to make as well.

Notes about Recipes in this book

• Barbecue popcorn

  • Acarroll on January 27, 2024

    This was fine. I can see it as a snack at a BBQ restaurant when you're waiting for your food and have plenty of Diet Coke to wash it down (which is what the recipe is based on). But it was just too spicy to eat on its own.

• Grilled Caesar salad with creamy dressing

  • SpatulaCity on July 30, 2025

    Excellent Caesar dressing recipe! Added some grilled broccolini with the romaine and it was extra green and tasty.

• Arkansas slaw with apples and celery

  • chawkins on October 26, 2018

    Very refreshing slaw with not much to offer in eye appeal: all the ingredients are either pale green or white.

  • MissKoo on June 10, 2020

    One of my favorite slaws. Opt to cut everything by hand rather than use the food processor as recipe suggests. The favors are wonderfully refreshing, especially with cabbage fresh from the farmers market, and this is a slaw that can be made ahead, even a day ahead, as it holds up very well in the refrigerator. Easy to double recipe. Excellent with any pork dish, esp. pulled pork. I use more celery than called for and use both celery salt the recipe calls for and celery seeds. And switch around apple varieties according to what looks best at the market.

• Santa Maria garlic bread

  • TrishaCP on September 11, 2016

    I really loved the extra flavor of smoke that the grill gave to an otherwise basic garlic bread. Very delicious!

• Santa Maria tri-tip with all the fixin's

  • TrishaCP on September 11, 2016

    My first time grilling tri-tip and I really liked the flavor of this steak. The grilling instructions were spot on and we got a perfectly cooked piece of meat. Will definitely make this again.

• North Carolina-style coleslaw

  • Mary_on_Hudson on June 10, 2017

    This scales down nicely. 1 bag shredded cabbage, 1/2 cup vinegar, 1 tsp everything else. Our go-to, easy recipe.

• Lexington pulled pork shoulder

  • hosslawyer on June 27, 2023

    Indirect grill set up, coals piled either on both sides leaving space in center for drip pan or piled to one side only leaving other side for drip pan 4-6 hours all in the smoker until 195 degrees internal temperature.

• Memphis 'que pulled pork with mustard slaw

  • hosslawyer on June 27, 2023

    Indirect fire set up. 4-6 hours all in the smoker.

• Pulled pork with espresso barbecue sauce

  • hosslawyer on June 27, 2023

    Indirect fire set up. 4-6 hours all in the smoker, internal temperature 195 degrees.

• Lechon asado (Cuban citrus and garlic roast pork)

  • sarahawker on December 18, 2017

    Tasty after marinating for 12 hours, but I would probably take that up to about 48 next time. Smoked on BGE fr 4 hours.

• Coffee-crusted pork tenderloins with redeye barbecue sauce

  • chawkins on July 02, 2019

    The tenderloin was flavorful and moist. I marinated the pork for four and a half hours. Did not make the barbecue sauce.

• Super smokers sweet and smoky dry rub ribs

  • sarahawker on December 18, 2017

    Smoked these ribs on my BGE for 3 hrs. @ approx 250 degrees. Lovely smoke ring. I thought the flavor was fantastic and did not need any sauce. Kids and husband are sauce fans, their comment was that it tasted "ham-my" without the sauce. Would use this rub on chicken wings next. Very good.

• Foolproof barbecued chicken

  • SpatulaCity on June 24, 2023

    Was my first time BBQing chicken utilizing a rib and mop sauce. My skinless, boneless breasts turned out delicious, moist and flavorful! The only knock on them is they were SALTY. So next time I’d reduce the amount of salt in the tub, but otherwise will return to this recipe and method!

• Pineapple huli huli chicken

  • SpatulaCity on January 12, 2023

    Delicious!

• Grill-blackened redfish

  • lorloff on August 19, 2012

    Great blackening rub. Added ground cumin, used smoked salt and a mix of sweet Spanish paprika and Israeli hot paprika.

  • Aggie92 on June 11, 2016

    Excellent rub! Used catfish since redfish is nonexistent in Wyoming. Omitted the black pepper since I didn't feel like grinding and grinding and grinding. Was spicy enough with the cayenne pepper and white pepper.

  • TrishaCP on August 31, 2021

    This rub is great. I used it on rockfish.

• A new shrimp and smokies

  • Ladyberd on May 25, 2010

    A summertime favorite in our house - I like to use Dartagnan andouille

• Green lightning shrimp

  • Ladyberd on May 25, 2010

    Spicy and fresh, perfect for summer grilling

• Best barbecued beans on the planet

  • SpatulaCity on June 20, 2023

    The best thing I made at a recent BBQ! Everyone loved the flavor, went in for multiple helpings, and called them solid. I used only one jalapeño, and left the seeds in, but even that was too spicy hot for me. Next time I’d use more jalapeños but take the seeds out. Smoking them on the grill was a huge success. Great smoky flavor! If you’re serving a crowd it’s going to be a winner! For smaller groups though it’s kind of difficult to adjust the yield down since the base recipe uses full cans of beans. It’s a LOT of beans :)

• Grilled bananas Foster

  • SpatulaCity on June 24, 2023

    Love this take on Bananas Foster! Tried one banana straight on the grill and it almost seemed to dry the banana out? Not sure if that was due more to the ripeness of the banana, or the method? For the next banana I grilled it on top of a little sheet of aluminum foil, which made for a softer banana and helped with the dryness. The best result though came from broiling in the oven. Was easier to control and made for a very sweet banana. We didn’t have banana liqueur, so just doubled the rum. Divine!