Posts Tagged ‘barbecue’

Barbecue Chicken with Mustard Glaze

Monday, August 2nd, 2010

I was looking for grilling recipes and came across this chicken rub/glaze on the Cooking Light website. It looked promising, and the reviews were great, so I gave it a try.

The good news is, the ingredients were things I basically keep on hand. Sugar. Garlic Powder. Chili Powder. Vinegar. Mustard. Ketchup. I like when recipes can be made from the pantry staples that I keep on hand. (I also like stocking my pantry so I can make most things, but that’s another post). The other good news is that the recipe came out pretty tasty.

The not-as-good news was that it ended up tasting mostly like bottled barbecue sauce. That doesn’t mean it wasn’t good, but it’s probably more trouble than it’s worth if you’ve already got barbecue sauce on hand. Unless we’re out of our regular sauce or something, I don’t think I’ll be making this again.

The recipe called for bone-in chicken thighs, but I stuck with our standard boneless, skinless chicken breasts and everything turned out fine.

P.S. The tasty looking side dish you see with the chicken was an awesome two-corn polenta. Check back for that recipe tomorrow!

Barbecue Chicken with Mustard Glaze
Adapted from Cooking Light magazine, July 2009


  • 2  tablespoons  dark brown sugar
  • 2  teaspoons  garlic powder
  • 2  teaspoons  chili powder
  • 1  teaspoon  smoked paprika
  • 1/2  teaspoon  salt
  • 1/4  cup  ketchup
  • 1  tablespoon  dark brown sugar
  • 1  tablespoon  sherry or red wine vinegar
  • 1  tablespoon  Dijon mustard
  • 4  boneless skinless chicken breasts
  • Cooking spray

1. Combine first 5 ingredients in a small bowl. Combine ketchup and next 3 ingredients (through mustard) in a small bowl; stir with a whisk.

2. Heat a large grill pan over medium-high heat. Rub spice mixture evenly over chicken thighs. Coat pan with cooking spray. Add chicken to pan; cook 5-7 minutes. Turn chicken over. Brush with half of ketchup mixture; cook 5-7 minutes. Turn chicken over. Brush with remaining ketchup mixture; cook 2 minutes or until a thermometer registers 165°.

Crockpot Pulled Pork Sandwiches

Saturday, May 23rd, 2009

David doesn’t like to shop, but he enjoys finding a bargain, nonetheless. He really likes shopping at Costco for that reason–as long as you have space and can use the bulk products, there are some really good deals to be had.

As you might imagine then, coupons from Costco are even more fun for David.

Because of a $4-off coupon, we decided to try a marinated pork loin that we’ve been eyeing at Costco for a while now. For a very reasonable price, we bought a 4 pound pork loin roast marinated in a garlic & onion seasoning. 4 pounds is pretty big, of course, so I only used half of it for this recipe. I decided to make pulled pork sandwiches in the crockpot.

This couldn’t have been easier, but the sandwiches were very tasty.

Crockpot Pulled Pork Sandwiches

  • 2 pound pork loin roast
  • 2 tablespoons Alton Brown’s Dry Rub Seasoning (used here, previously)
  • 2 tablespoons apple cider vinegar
  • 1 1/2 cups barbecue sauce
  • bread or sandwich rolls for serving

1. Sprinkle the pork loin on all sides with the dry rub seasoning. We always have leftovers of the AB version from making ribs, but any store-bought rib rub would probably work, or even just a quick blend of brown sugar, salt, pepper, and garlic, in a pinch.

2. Place in the bowl of a crockpot or slowcooker. Because of the sugar content of the rub and the barbecue sauce, I sprayed the inside of the bowl with non-stick cooking spray to help with cleanup.

3. Pour vinegar and barbecue sauce over top of pork loin. Cook on low for 6-8 hours (or on high for 4-6 hours).

4. When you are ready to serve, strain the barbecue sauce mixture into a small mixing bowl or measuring cup. It will be much a much thinner liquid than you put in. Shred the pork loin with two forks to get the desired “pulled pork” texture. It will come apart very, very easily. Once the pork is shredded, return the barbecue sauce to the crockpot. You probably won’t need all of the liquid (I only used about half  to three-quarters of it) to get the barbecue pork to the right consistency.

5. Serve on toasted sandwich rolls, hamburger buns, or whatever you like!

Note: This was really good. The only thing missing from this crockpot method was smoke. Next time, I’ll make a point of using some liquid smoke or hickory smoke powder–we didn’t have any on hand this time, but I’ve been meaning to pick some up. I served this with cole slaw (which began as a store kit, but was doctored up with a little bit of miracle whip, some cider vinegar, and some salt and pepper) and a side of potatoes (You’ll be seeing the recipe for the potatoes soon ). I also set out that extra sauce for people to drizzle over their sandwiches, and then stirred the rest into the leftovers, which were excellent as well.

Bourbon-Spiked Baby Back Ribs

Tuesday, February 3rd, 2009

Yeah, I know we talk Alton Brown a lot around here. And yeah, I know you look at an Alton Brown recipe and can’t help but wonder: “Is it worth all that work?” The answer here is a definitive ‘Yes!’

I’m not sure I can say enough good things about these ribs. They’re the only ribs I want to eat anymore. They’re rich and meaty…the perfect blend of sweet and salty. The pork is tender , but with just the right amount of structure to it. The sauce makes you want to lick every last drop off of the bone, the fork, the plate, your fingers. I’m not kidding. These ribs are amazing. And I know all of the instructions seem intimidating, but this was actually one of the first things that David really cooked. The only difficult thing about this recipe is hanging out in a house that smells like delicious pork for hours and hours before the ribs are ready to eat.

Bourbon-Spiked Baby Back Ribs
Adapted from Alton Brown’s Who Loves Ya Baby Back? Recipe as seen on Good Eats.


  • 2 whole slabs pork baby back ribs

Dry Rub:

  • 8 tablespoons light brown sugar, tightly packed
  • 3 tablespoons kosher salt
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon jalapeno seasoning
  • 1/2 teaspoon Old Bay Seasoning
  • 1/2 teaspoon rubbed thyme
  • 1/2 teaspoon onion powder

Braising Liquid:

  • 1 cup white wine
  • 2 tablespoons white wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon honey
  • 2 cloves garlic, chopped

To Finish:

  • 1 shot of bourbon (We used Maker’s Mark)


Preheat oven to 250 degrees.

In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour, but up to 12 hours. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.

Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.

Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Stir in the shot of bourbon. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

Note: You will have dry rub leftover. Use it next time–you’ll be making these again.

As I said before, these ribs are absolutely worth the trouble. I served these with scalloped potatoes, but only because I’m side-dish crazy. You’d probably be just as happy to focus on the ribs.