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Mar 11th
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BBQ

Achiote and Orange Pulled Pork

Achiote and Orange Pulled PorkReal, slow-cooked barbecue takes time, but this dish is truly worth it. Just pile the succulent meat on bolillos or other small rolls that they've smeared with mayonnaise, then top with queso fresco, avocado slices, and a squeeze of lime. We also like layering the sandwiches with Chipotle Coleslaw. Prep and Cook Time: 5 to 7 hours, plus at least 8 hours to marinate. Notes: While true barbecue is often cooked at temperatures as low as 175°, we found it more manageable to maintain a temperature between 250° and 300° on our home-style grills. Because it's hard to gauge such low temperatures with the hand test, we use an instant-read thermometer (choose a heatproof model that reads up to at least 400°) to monitor the temperature of the grill. Achiote paste is made from ground achiote seeds (also called annatto), vinegar, salt, and spices; it's often sold in bar form. Queso fresco is a fresh Mexican cheese. Look for both of these in Latin markets and the Latin foods aisle of large supermarkets.

Last Updated ( Monday, 07 December 2009 09:11 )

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BBQ Beef Ribs

BBQ Beef RibsNow this is what I am talking about! BBQ Beef Ribs are the best. Just don't forget that if you do not cook them slowly over a 275 to 300 deg coals you are going to have ...
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Apple Brined Whole Smoked Turkey

Apple Brined Whole Smoked Turkey

Turkey is not only for Thanksgiving and after trying this recipe you will understand why turkey should be a year round food! This 12lb turkey is brined over night then ai...

Last Updated ( Friday, 14 August 2009 09:37 )

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Kansas City Barbecued Chicken

Kansas City Barbecued ChickenIt's all about the sauce in Kansas City. Pitmasters specialize without prejudice in brisket, spareribs, and even chicken and sausage. What doesn't vary is the style of th...
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BBQ Meatloaf

BBQ MeatloafAll true barbecue finds its origins in cheaper cuts of meat like brisket, ribs and pork shoulder, so it shouldn't seem strange to take ground meats to the smoker to make ...

Last Updated ( Tuesday, 21 July 2009 10:21 )

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