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Southern Living's Perfect Barbeque

Source of Recipe

Southern Living Presents

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The Appetizer
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Sausage and Cheese

• 1 (16-ounce) package kielbasa sausage
• 1 (18-ounce) bottle hickory smoke barbecue sauce
• 1 (8-ounce) block sharp Cheddar cheese
• Assorted crackers

Grill sausage, covered with grill lid, over medium-high heat (350° to 400° F) 10 minutes, turning often, brushing frequently with sauce. Serve with remaining barbecue sauce, cheese and crackers.

Makes 6 appetizer servings.


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The Main Course
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Adam's Ribs

• Hickory wood chunks
• 1 Tbsp garlic powder
• 1 Tbsp Creole seasoning
• 2 Tbsp pepper
• 1 Tbsp Worcestershire sauce
• 5 lbs. pork spareribs
• Grill Basting Sauce (recipe follows)
• The Sauce (recipe follows)

Soak wood chunks in water to cover 30 minutes. Drain. Prepare a hot fire by piling charcoal on one side of the grill, leaving other side empty. Place wood chunks on charcoal. Place food rack on grill. Combine garlic powder and next 3 ingredients; rub on all sides of ribs. Arrange ribs over unlit side of grill. Grill, covered with grill lid, 2 to 2-1/2 hours, basting with Grill Basting Sauce the last 30 minutes. Turn once after basting. Serve with The Sauce.

Makes 10 to 12 servings.

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Grill Basting Sauce

• 2-3/4 cups red wine vinegar
• 1-3/4 cups water
• 3/4 cup dry white wine
• 3/4 cup catsup
• 1/4 cup firmly packed brown sugar
• 1/4 cup prepared mustard
• 1/4 cup Worcestershire sauce
• 2 to 4 Tbsp salt
• 2 Tbsp dried crushed red pepper
• 2 Tbsp ground black pepper

Stir together all ingredients in a saucepan; cook, stirring occasionally, over medium heat, 1 hour.

Makes 6 cups.

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The Sauce

• 1 Tbsp butter or margarine
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 cup catsup
• 1/2 cup white vinegar
• 1/4 cup lemon juice
• 1/4 cup steak seasoning
• 2 Tbsp brown sugar
• 1 Tbsp Cajun seasoning
• 2 Tbsp liquid smoke

Melt butter in a large skillet over medium-high heat; add onion, and sauté until tender. Add garlic and remaining ingredients; reduce heat and simmer 15 minutes.

Makes 2-1/2 cups.

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The Side Dishes
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Two-Bean Bake

• 6 bacon slices, chopped
• 1 small onion, chopped
• 1 (53-ounce) can pork and beans, undrained
• 1 (15-ounce) can kidney beans, rinsed and drained
• 2/3 cup firmly packed brown sugar
• 2/3 cup catsup
• 2/3 cup barbecue sauce
• 1 tsp dry mustard

Cook bacon in a large skillet until crisp; remove bacon and drain on paper towels, reserving 1 tablespoon drippings in skillet. Sauté onion in hot drippings over medium-high heat 5 minutes, or until tender. Stir together onion, pork and beans, and next 5 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish. Sprinkle with bacon. Bake at 400° F for 45 minutes.

Makes 6 to 8 servings.

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Old-Fashioned Coleslaw

• 1/3 cup buttermilk
• 1/3 cup mayonnaise
• 1 tsp salt
• 1 (16-ounce) package angel hair slaw cabbage
• 2 green onions, chopped
• 1 medium-size green or red bell pepper, chopped
• 1 pint grape tomatoes

Stir together first 3 ingredients in a large bowl. Add cabbage and next 3 ingredients, tossing to coat.

Makes 6 servings.

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The Dessert
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Blackberry Cobbler

• 8 cups fresh or frozen blackberries
• 2-1/4 cups sugar
• 1/3 cup all-purpose flour
• 1 tsp lemon juice
• 1 (15-ounce) package refrigerated piecrusts
• 1/4 cup butter or margarine, cut up
• Sugar (optional)

Stir together first 4 ingredients; let stand 10 minutes or until sugar dissolves. Roll 1 piecrust to press out fold lines; cut into 1-1/2-inch wide strips. Place on a lightly greased baking sheet. Bake at 425° F for 10 minutes, or until lightly browned. Remove to a wire rack to cool. Break strips into pieces. Spoon half of blackberry mixture into a lightly greased 13- x 9-inch baking dish; top with baked pastry pieces. Spoon remaining blackberry mixture over pastry; dot with butter. Roll remaining piecrust to press out fold lines; cut into 1-inch strips, and arrange in a lattice design over filling. Sprinkle with sugar, if desired. Place cobbler on a baking sheet. Bake at 350° F for 50 minutes or until golden. Serve with vanilla ice cream.

Makes 8 servings.

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The Drink
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Fresh-Squeezed Lemonade

• 1-1/2 cups sugar
• 1/2 cup boiling water
• 1 Tbsp grated lemon rind
• 1-1/2 cups fresh lemon juice (8 large lemons)
• 5 cups water

Stir together sugar and 1/2 cup boiling water until sugar dissolves. Stir in lemon rind, lemon juice, and 5 cups water. Chill. Serve over ice.

Makes 8 cups.