Barbecued Spicy Lugs Of Maize Recipes

SWEET AND SPICY BARBECUE MEATBALLS

Steps:

• Preheat the oven to 375 degrees F and line 4 baking sheets with Reynolds® NonStick Aluminum Foil (dull side up).
• Combine the meat with all other meatball ingredients and form into about 80 bite-size meatballs. Place 20 meatballs on each pan, and bake for 35 minutes or until browned all the way through.
• While the meatballs are baking, pour the barbecue sauce and the grape jelly into a sauce pan and heat over medium until they are well combined. If you want your meatballs to have a little extra kick, add some hot sauce to the mix. Once the meatballs are finished, you can slide them right off the pan and into your serving dish. Pour your sauce on top and serve immediately. The finished dish does well in the microwave if you are taking it to a party and need to reheat it.

SPICY BARBEQUED CHOPS

Steps:

• In a large bowl, mix the tomato sauce, barbeque sauce, Worcestershire sauce, vinegar, mustard, and brown sugar. Place the lamb chops into the mixture, and marinate in the refrigerator at least 20 minutes.
• Preheat an outdoor grill for high heat.
• Cook the lamb chops about 10 minutes on the prepared grill, turning frequently and basting often with the marinade. The internal temperature of the chops should reach a minimum of 145 degrees F (63 degrees C).

BARBECUE-SPICE NUTS

Steps:

• Preheat the oven to 325 degrees F. Coat a baking sheet with cooking spray.
• Whisk 1 egg white in a large bowl until frothy. Add the nuts and stir until evenly coated. Add the spice mix and toss to coat. Spread the nuts in a single layer on the prepared
• baking sheet. Bake, stirring occasionally, until toasted and just dry, about 25 minutes.
• Let the nuts cool completely on the baking sheet (they will crisp as they cool). Break up any clusters.

SWEET AND SPICY BARBECUED BRISKET

Steps:

• Season the beef with the black pepper and garlic powder and place into a 3-quart shallow baking dish. Stir the picante sauce, brown sugar and Worcestershire in a small bowl. Spread the picante sauce mixture over the beef. Cover the dish and refrigerate overnight.
• Bake, covered, at 300 degrees F for 4 1/2 hours or until the beef is fork-tender. Slice or shred the beef. Divide the beef and sauce among the rolls.

BARBECUED RIBS WITH SPICY SAUCE

Steps:

• Mix together first 5 marinade ingredients in a bowl. Place ribs in a large baking pan & pour marinade on top. Marinate 3-24 hours.
• Pre-heat oven to 300 degrees.
• Place ribs in a roasting pan, pouring marinade on top. Cut 2 oranges into thin slices and place on top of ribs. Cover pan with aluminum foil and place in oven for 3-4 hours, until meat appears to be falling off of bone.
• Pull ribs out of juices and onto a grilling tray.
• To make the Spicy Sauce:.
• Melt butter in a pan and and add onion sauteeing for about 3-5 minutes until translucent. Add tomatoes, garlic, and ginger. Cook on medium heat for another 5 minutes. Add ketchup, water, mustard, brown sugar, honey, cayenne pepper, Ancho Chili Pepper, Paprika, and Worcestershire sauce. Simmer for 25 minutes. Add Peanut butter, soy sauce, and rice wine vinegar. Simmer for another 5 minutes. Let mixture cool.
• In meantime, add chiotle peppers to a food processor Add the cooled sauce mixture from the pan. Puree until smooth. Cool. Use while at room temperature. You can refrigerate this for a few days or freeze for future use.
• To Grill the Ribs:.
• Brush a generous amount of the sauce on the ribs, both sides. Grill on a low temperature until sauce is cooked and caramelized. You will need to brush additional sauce as you are turning meat.
• Serve.

BARBECUED CHICKEN BREASTS WITH SPICY PEACH GLAZE

Steps:

• Preheat grill to medium hot. In a medium mixing bowl, combine preserves, garlic, olive oil, soy sauce, dry mustard, cayenne pepper, salt, and black pepper, and mix well to combine.
• Sprinkle chicken breasts with additional salt and pepper, and place, skin side down, on the grill. Cook the chicken about 10 minutes on each side before brushing the upturned side with glaze. Continue cooking chicken for another 10 to 12 minutes, turning it every 3 to 5 minutes and brushing each upturned side with glaze every time, until the chicken is cooked through. Move chicken to the oven or a cooler part of grill if it gets too dark before it is cooked through.
• Place peach halves on the grill, cut side down, and grill 2 minutes. Turn, and brush the tops with glaze. Grill 3 to 4 minutes more, until the peaches are soft and the cavities fill with juices. Transfer the cooked chicken and peaches to a serving platter.

SPICY BARBECUED PEANUTS

Steps:

• In a bowl, whisk egg white until foamy. Add Liquid Smoke if desired and peanuts; toss to coat. Combine the remaining ingredients. Sprinkle over nuts; toss to coat. , Spread in a single layer in a well-greased 15x10x1-in. baking pan. Bake at 250° for 1 hour, stirring once. Spread on waxed paper to cool. Store in an airtight container.

SPICY BBQ CHICKEN

Steps:

• Heat the oil in a skillet over medium heat and cook the onion and garlic until tender. Mix in ketchup, vinegar, Worcestershire sauce, brown sugar, dry mustard, salt, pepper and hot sauce. Bring to a boil. Reduce heat to low and simmer 10 minutes, stirring occasionally. Remove from heat and set aside.
• Preheat grill for high heat.
• Lightly oil grill grate. Place chicken on grill. Brush constantly with the sauce and cook 8 to 15 minutes on each side, depending on size of piece, until juices run clear. Discard any remaining sauce.

SPICY BARBECUED CHICKEN

Steps:

• In a small saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add chili sauce, brown sugar, 1 teaspoon seasoning blend and 1/4 teaspoon cayenne. Bring to a boil; cook and stir for 1 minute. Remove from heat., In a small bowl, mix mustard, chili powder and remaining seasoning blend and cayenne; rub over chicken. Lightly coat grill rack with cooking oil., Grill chicken, covered, over medium heat for 4 minutes. Turn; grill 4-6 minutes longer or until a thermometer reads 165°, brushing tops occasionally with chili sauce mixture.

SPICY BARBECUED SHRIMP SKEWERS

Steps:

• Peel shrimp and set aside while making marinade.
• Combine all ingredients except shrimp and mix well.
• Add shrimp to marinade mixture and toss thoroughly to coat.
• Marinate shrimp for at least one hour.
• Preheat gas grill for 30 minutes.
• While grill is preheating place 10 shrimp on each skewer.
• Place skewers on grill and cook for about 3 minutes on each side or until shrimp are pink and lightly charred on both side being careful not to overcook.
• Remove from grill and serve.

BARBECUED SPICY LUGS OF MAIZE

Steps:

• Melt the butter in a small pan then stir in mustard, horseradish and Worcestershire sauce.
• Place each lug of corn on a 1-foot square piece of heavy duty aluminium foil.
• Drizzle with the butter mixture then wrap loosely and seal.
• Grill over medium-hot coals for 15-20 minutes, or until the corn is tender.
• Serve hot.