THE NEELY'S BARBEQUE SEASONING
This is my take on the Neely's delicious bbq seasoning! From Down Home with the Neely's cookbook. The original recipe calls for white sugar, I added the optional garlic powder and black pepper.
Provided by Sharon123
Categories Low Cholesterol
Time 10m
Yield 2 1/2 cups
Number Of Ingredients 5
Steps:
- Stir together all ingredients in a small bowl.
- Store in an airtight container in a cool, dry place.
- This seasoning will last up to 6 months.
Nutrition Facts : Calories 451.6, Fat 8.5, SaturatedFat 1.4, Sodium 52.5, Carbohydrate 103.4, Fiber 24.4, Sugar 67.3, Protein 10.3
NEELY'S BBQ SAUCE
Slather your next barbecue with the Neelys' BBQ Sauce recipe from Down Home with the Neelys on Food Network.
Provided by Patrick and Gina Neely : Food Network
Categories condiment
Time 1h20m
Yield 3 1/2 cups
Number Of Ingredients 10
Steps:
- In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
NEELY'S BARBECUE SEASONING
Provided by Pat Neely
Categories Quick & Easy Backyard BBQ Paprika
Yield Makes about 2 1/2 cups
Number Of Ingredients 3
Steps:
- Stir together the ingredients in a small bowl. Stored in an airtight container in a cool, dry place, this seasoning will last for up to 6 months.
NEELY'S BARBECUE SEASONING
Pat Neely: In the South, we have a tradition of ushering recipes from era to era and family to family. Secret sauces are passed down from generation to generation. That's certainly the case here. Our Barbecue Seasoning and Barbecue Sauce have evolved over time, and the versions that follow have benefited from the contributions of countless kin through the years. Now that we are passing our family secrets along to you, it's your job to share them with others. We enjoy changing up recipes and seeing what happens, and we encourage you to do the same. Who knows? You may come up with a secret sauce or rub that's better than our own! Of course, the keys to full-flavored barbecue-indeed, one of the keys to any great-tasting dish-are fresh ingredients and spices. Don't be reaching in the back of the cupboard for some tired old tin of paprika. You want great ribs? Start with fresh spices. Everyone down South knows that a good grill seasoning (or "dry rub," as it's called in Memphis) begins with paprika. We use the basic paprika that is not labeled "sweet" or "hot." The flavor is subtly sweet, rich, and yet mild, so it blends beautifully with grilled meats. Sugar and onion powder provide a sweet and savory counterpoint. Keep in mind that you will be cooking over charcoal and hickory (or your preferred wood), which will add tremendous flavor to the meat. For that reason, this seasoning blend is fairly simple and straightforward. For the best flavor, marinate the spice-rubbed meats overnight in the refrigerator, so they can absorb and "breathe in" the flavors.
Provided by By The Lake
Categories Low Cholesterol
Time 5m
Yield 2 1/2 cups
Number Of Ingredients 3
Steps:
- Stir together the ingredients in a small bowl. Stored in an airtight container in a cool, dry place, this seasoning will last for up to 6 months.
- NOTES.
- We never salt our Barbecue Sauce because of the sodium content in the ketchup and because other ingredients like onion powder and Worcestershire sauce provide so much flavor. Since our sauce is mostly used on grilled items (that are seasoned) and combined with other foods (like Barbecue Spaghetti and Molasses-Baked Beans), we don't want to end up with food that is too salty. So we err on the side of slightly underseasoning this sauce (although believe me, no one ever says that it lacks flavor). If your taste buds yearn for a little more salt, you can season the sauce-at the end of the cooking time-as you please.
Nutrition Facts : Calories 459.6, Fat 8.7, SaturatedFat 1.4, Sodium 28.1, Carbohydrate 105.3, Fiber 25.4, Sugar 70.5, Protein 10.8
BBQ POT STICKERS
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 40m
Yield 25 to 30 dumplings
Number Of Ingredients 15
Steps:
- In a medium bowl, add the ground pork, green onions, garlic, BBQ sauce, BBQ seasoning, mustard, Worcestershire, hot sauce, salt and pepper. Mix together with a wooden spoon until incorporated
- Lay 3 wonton wrappers at a time out on your work surface. Cover the others with a damp paper towel to keep them from drying out. Dip your finger in a small ramekin of water and brush the edges of the wrapper lightly with water. Drop a teaspoon of the filling into the center of the wonton, add a drop of BBQ sauce, approximately a teaspoon, on top of the filling. Bring 2 opposite points together and seal, then bring the next 2 points together and pleat the top, making a little purse. As you go, set the filled dumplings on a sheet tray and cover with another damp paper towel. Repeat until all the filling is used.
- Heat a large skillet over medium heat. Add just enough canola oil to cover the bottom of the pan. Once hot, add the dumplings to the pan. Make sure they are not touching or crowded together. Let the dumplings cook, for 2 minutes. Add 1/3 cup of the chicken stock and cover. Reduce the heat to low, and allow the dumplings to finish cooking by steaming, another 2 to 3 minutes. Once done, gently remove the dumplings from the pan.
- Repeat with the remaining dumplings. Transfer to a serving platter and serve.
- Mix all the ingredients together and store in an airtight container.
NEELY'S BARBECUE SAUCE
Provided by Pat Neely
Categories Sauce Backyard BBQ Summer
Yield Makes about 2 cups
Number Of Ingredients 12
Steps:
- Combine all of the ingredients in a large pot or a Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce the temperature to very low and simmer, uncovered, for at least 2 hours, stirring occasionally. Remove from the heat, cool, and use as needed. Stored in a tightly sealed container, this sauce will keep in the fridge for up to 2 months.
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