HOW TO CLEAN A BARBEQUE GRILL RECIPES

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BEST BARBECUE COLESLAW RECIPE | MYRECIPES



Best Barbecue Coleslaw Recipe | MyRecipes image

The name says it all! This is our best coleslaw recipe that pairs perfectly with your favorite style of barbecue.

Provided by Dylan Peacock, Birmingham, Alabama

Yield 8 to 10 servings

Number Of Ingredients 10

2 (10-ounce) packages finely shredded cabbage
1 carrot, shredded
½ cup sugar
½ teaspoon salt
⅛ teaspoon pepper
½ cup mayonnaise
¼ cup milk
¼ cup buttermilk
2 ½ tablespoons lemon juice
1 ½ tablespoons white vinegar

Steps:

  • Combine cabbage and carrot in a large bowl.
  • Whisk together sugar and next 7 ingredients until blended; toss with vegetables. Cover and chill at least 2 hours.

BARBECUE RIBS - ANOVA CULINARY



Barbecue Ribs - Anova Culinary image

Ribs are traditionally slow-cooked in a smoker in order to get their copious amounts of connective tissue to convert to gelatin, turning the tough ribs tender. The rate at which this conversion takes place is a function of temperature and time; The lower the temperature, the longer it takes. At the same time, the lower the temperature, the more internal moisture the ribs will retain as they cook. So while a rib cooked at 145°F / 63°C will take about three times longer to tenderize than those cooked at 165°F / 74°C, they will end up with a more succulent, meaty texture that eats almost like an extra-tender steak. Ribs cooked at a higher temperature will have a more traditional bbq rib texture with well-rendered fat and meat that shreds as you eat it.Note: Barbecue sauce can also be omitted if you prefer a dry-style rib. For dry-style ribs, re-rub ribs with reserved 3 tbsp / 45 ml of dry rub after removing them from the vacuum bags in Step 13 and omit saucing steps when ribs are in the oven or on the grill.

Provided by J. Kenji López-Alt

Total Time 12 hours 00 minutes

Prep Time 04 hours 00 minutes

Yield Ingredients for 4

Number Of Ingredients 17

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