Barbecue (sometimes abbreviated ”BBQ”) is an ancient form of cooking large pieces of meat or poultry. The method is simple, but is often confused with other cooking techniques - especially grilling.

1. Barbecue Recipes
Gourmandia

2. Slow Cooker Pulled Barbecue
Beef
This spicy barbecue beef is simple to make and it makes a simply delicious filling for a hearty sandwich.
Or, you can use it as a main dish served with side dishes of potatoes and beans.
 Servings: Makes approx. 1 quart of sandwich filling
 Preparation Time: 10-15 minutes
 Cooking Time: 6-8 hours on Low Heat
 Difficulty Level: Average
 Ingredients
 1 beef chuck roast (approx. 3 lbs.)
 1 can (14.5 oz.) diced tomatoes
 1 can (14 oz.) chicken broth
 2 tbsp. chili powder
 2 tsp. ground cumin
 1 tsp. ground oregano
 3 large garlic cloves, minced
 1 1/2 cups barbecue sauce
 Preparation Instructions
 Place all ingredients in a slow cooker. Cook on low heat, 6-8 hours, or until meat is tender enough to
shred.
 Remove meat from the cooker and let stand. Reserve sauce.
 Shred meat when it is cool enough to handle. Set aside.
 Transfer reserved sauce to a large saucepan. Simmer on medium heat until the sauce thickens. Add
shredded meat and reheat.
 Serve on sandwich buns or wrapped up in tortillas.

3. Grilled Whole Chicken
 Servings: 5 to 12
 Cooking Timez: 1 1/2 hrs.
 Difficulty Level: Easy
 Ingredients
 1 whole chicken
 Olive oil
 5 to 10 garlic cloves
 Freshly ground pepper
 Salt
 Preparation Instructions
 Prepare and preheat the grill.
 Wash the chicken and pat dry. Place in a disposable aluminum pan.
 In a small bowl, pour a few tablespoons of olive oil. Mince the garlic cloves and add to the
oil, along with salt and pepper to taste. Add more oil, if necessary, to make a paste.
 Rub the paste on the meat of the bird, under the skin. Rub any remaining paste on the skin of
the bird.
 When the coals of the grill are coated in gray ash, divide the coals in half and place each half
to one side of the fire grate. Place the pan with the chicken on the center of the grill.
Cover, leaving the top and bottom vents open. Cook the bird until an insta-read thermometer
reads 185 degrees F., about 1 to 1 ½ hours.
 Remove the chicken and before carving, place it on a platter for 10 minutes, tenting it with
foil.

4. Ribs
 Servings: 5 to 12
 Cooking Time: 3 hrs. 30 min.
 Difficulty Level: Average
Ingredients: 2 slabs baby back ribs
 For the Dry Rub:
 ¼ cup firmly packed dark brown sugar
 4 teaspoons garlic salt
 4 teaspoons chili powder
 ½ teaspoon dried celery
 ¼ teaspoon red pepper
 ¼ teaspoon cinnamon
 Salt
 Freshly ground pepper
 For the Liquid Seasoning:
 ½ cup apple cider
 ¼ cup apple butter or jelly
 ¼ cup pure honey
 ¼ cup firmly packed dark or light brown sugar
Preparation Instructions
 1. Cut away the membrane from the ribs.
 2. Stir together the ¼ cup brown sugar, garlic salt, chili powder, celery, red pepper, cinnamon, and a little salt and pepper. Set aside 1 tablespoon of the rub. Rub the
remainder of the mixture onto the front and back of the ribs.
 3. Preheat the grill, placing the coals to one side of the grate. Fill a disposable drip pan halfway with water and place on the opposite side, where there are no coals.
 4. Place the ribs on the grill, with the meat facing up, and cook indirectly for 2 hours and 15 minutes.
 5. Make 2 double layer squares of foil big enough to lay a slab of on, and wrap it up completely. Remove the ribs from the grill and place them meat side down on the
foil.
 In a small bowl, combine the apple cider, apple butter, honey, ¼ cup brown sugar, and the reserved rub. Pour this mixture over each slab of ribs, seal the ribs in the
foil, and place back on the grill for an hour.
 7. Remove the foil packages from the grill and unwrap them after letting them cool for a minute or two. Brush the remaining liquid in the foil packages over the ribs
and place the ribs (without the foil) back on the grill for about 15 minutes.

5. 
Honey and Onion Ribs
Servings: 6
 Preparation Time: 5 minutes, plus 2-24 hours to chill
 Cooking Time: 25 minutes for the sauce, plus 1 1/2 to 1 3/4 hours to grill
 Difficulty Level: Average
Ingredients
 3 tbsp. dark brown sugar
 2 tsp. ground cumin
 2 tbsp. garlic powder
 2 tbsp. coarse ground black pepper
 2 tbsp. paprika
 2 tsp. dry mustard
 3 1/2 to 4 lb. pork loin baby back ribs
 1 tbsp. olive oil
 1/2 cup finely chopped white onion
 1 can (8 oz) tomato sauce
 1/3 cup beer
 1/3 cup honey
 2 tbsp. white vinegar
 2 tbsp. Worcestershire sauce
Preparation Instructions
 Stir together dry ingredients in a small bowl. Reserve 3 tbsp. of mixture. Sprinkle remaining mixture over both sides of the ribs and rub it in.
 Place ribs in baking dish. Cover and chill 2 to 24 hours.
 When ready to grill, place ribs, bone sides down, on lightly greased grill, over a medium flame. Cover and grill for 1 1/2 to 1 3/4 hours, or until ribs are
tender.
 While ribs are cooking, heat oil in a saucepan over medium heat. Stir in onion and cook until tender, about 5 minutes. Stir in remaining ingredients,
along with reserved spice mixture. Simmer, uncovered, until sauce is thickened and reduced to about 1 1/2 cups liquid, about 20 minutes, stirring
occasionally.
 When ribs are nearly finished cooking, about the last 5 minutes, brush generously with sauce.

6. Leg of young goat with turnip
compote in gremolata sauce
 Servings: 4
 Preparation Time: 50 minutes
 Cooking Time: 50 minutes
 Recommended Wine: Sauvageon 1998 Vin rouge du Lac de Bienne-Canton de
Ingredients
 For turnip compote: 1 small onion, 4 tablespoons butter, 1 lb. turnip compote, (chopped), 1/2
cup dry white wine, ½ cups chicken bouillon, 2 juniper berries, 2 tablespoons raw grated
potato, salt, pepper. For gigot preparation: 1 leg of young goat (gigot; about 2
lbs.), salt, pepper, 3 ½ tablespoons butter. For the gremolata sauce: 4 dried tomatoes
(diced), 1 lemon peel (diced), 4 garlic cloves (diced), 1 tablespoon thyme leaves, 2
tablespoons hazelnut butter,1 ½ tablespoons minced parsley. Presentation: 20 small
potatoes (turned in olive oil), butter, 3/4 cup dark fond (from a young goat)
Preparation Instructions
 Preparation of the turnip compote: Stew the onion with 2 teaspoons butter. Add the turnip
compote (if the compote is too strong, wash it a little bit). Moisten with white wine and
bouillon. Cook with the juniper. After 30 minutes, there should only be a few spoons of liquid
left. Bind with the raw potato and 2 tablespoons butter. Adjust the seasoning with salt and
pepper. Gigot reparation: Salt and pepper the goat and brown it gently in in a skillet for 10
minutes. Add butter and continue cooking for 8 minutes. From time to time, sprinkle with
water. Place the gigot on the grill and let it rest for 10 minutes. Gremolata preparation: Place
all the ingredients except parsely in a small saucepan. Reheat slowly. Season with salt and
end by adding parsley. Ending and presentation: Cook the potatoes in salted water. Drain
and butter lightly. Place the turnip compote on a dish and top with the young goat leg (the
gigot de cabri). Cover this with gremolata. Place the potatoes around this. Serve the dark

7. For more barbecue
recipes, cooking videos and other
exciting and delectable
dishes, visit
www.gourmandia.ca