Nice Barbecue Foods photos
Check out these barbecue foods images:
Mongolian Barbecue
Image by tuija
At Stormgade and HC Andersen Boulevard there awaits a delightful dinner experiece: The Mongolian Barbecue. For anyone who likes their meat, a good choice.
JC’s Backyard BBQ
Image by Dalboz17
JC’s Backyard BBQ
1789 Penfield Road
Penfield NY, 14526
Sub-par barbecue food; very bland and completely forgettable.
barbecued tofu
Image by penguincakes
Cool Barbecue Foods images
Some cool barbecue foods images:
2007 Big Apple Barbecue Block Party: Baby Back Ribs
Image by wallyg
The 5th Annual Big Apple Barbecue Block Party took place in Madison Square Park on June 9-10, 2007. The Big Apple Barbecue Block Party brings together the country’s top pitmasters who cook up their award-winning food for over a hundred thousand barbecue enthusiasts.
Barbecue Ribs Green Well Food Macro July 18, 20105
Image by stevendepolo
bomdedica.com.br/buffet-de-churrasco-em-casa-a-domicilio-s/
2008 Big Apple Barbecue Block Party: Eli ‘Paperboy’ Reed & The True Lovers
Image by wallyg
The 6th Annual Snapple Big Apple Barbecue Block Party took place in Madison Square Park on June 7-8, 2008. The Big Apple Barbecue Block Party brings together the country’s top pitmasters who cook up their award-winning food for over a hundred thousand barbecue enthusiasts.
Cool Barbecue Foods images
A few nice barbecue foods images I found:
Barbecue Sauces
Image by joshbousel
Read more about this at http://www.meatwave.com/blog/sauced-barbecue-sauce-reviews.
Barbecue IV
Image by Thorsten HH
Nice Barbecue Foods photos
A few nice barbecue foods images I found:
Barbecued pulled pork sandwich and fries
Image by chotda
2010 Big Apple Barbecue Block Party: Martin’s Bar-B-Que Joint – Western Tennessee-Style Whole Hog
Image by wallyg
The 8th Annual Big Apple Barbecue Block Party took place in Madison Square Park on June 12 and 13, 2010. The Big Apple Barbecue Block Party brings together the country’s top pitmasters who cook up their award-winning food for over a hundred thousand barbecue enthusiasts.
Led by pitmaster Patrick Martin, Martin’s Bar-B-Que Joint, from Nashville, Tennessee, served up Western Tennessee-Style Whole Hog.
Asparagus wrapped in bacon with barbecue sauce
Image by Kent Wang
A copy of the Western classic, unfortunately they steamed the bacon instead of frying it and smothered everything with excessive amounts of oversweet barbecue dish.
Glory Foods Skillet Corn Muffins
A few nice recipes images I found:
Glory Foods Skillet Corn Muffins
Image by Glory Foods
Our recipe for Skillet Corn Muffins combines our skillet corn and cornbread mix, two traditional Southern dishes that we are proud to keep as true to form as they were in early America. Visit The Glory Blog to get the recipe.
Eggs & Bread Crumbs
Image by sweet mustache
The original recipe is here.
1/4 cup bread crumbs
2 tbsp olive oil
4 eggs
salt and pepper to taste
1 tsp vinegar of your choice
Add 1 1/2 tsp of the olive oil to the bread crumbs and mix together. Heat a non-stick pan over medium heat and add the bread crumbs. Toast for a few minutes.
When the crumbs just begin to color, and the rest of the oil and crack the eggs over the crumbs.
Cook on one side until the eggs are almost set, flip and cook for an additional 30 seconds. Remove the eggs and salt and pepper to taste.
Add vinegar to the pan and reduce slightly before pouring over your eggs.
I had a slight mishap while flipping the eggs, thus the broken yolk. This was very quick and very tasty. Sort of like a fried egg sandwich, just with less bread.
I used malt vinegar and didn’t bother reducing it, just added it straight to the eggs.
Pork and Garlic Chives
Image by sweet mustache
The recipe is from this book. We made a couple of changes, as noted after the original recipe.
Original recipe
2 tbs peanut oil
2 cloves garlic, minced
1 slice fresh ginger, julienned
2 green onions, sliced
1 tbs light soy sauce
1/8 tso ground white pepper
Pinch of MSG (optional)
1 tbs rice wine or dry sherry
1/2 lb lean pork, cut into thin strips
1 cup chopped garlic chives or regular chives
Sesame oil for garnish
Heat a wok (or large pan) and add 1 tbs of the peanut oil, the garlic and ginger. Stir-fry for a moment and then add the green onions, soy, pepper, MSG (if using) and wine. Stir-fry for a minute and remove from wok.
Add the 2nd tbs of oil and the pork to the wok. Stir-fry until the pork is tender and remove from wok. Add the chives and stir-fry until tender, then return the sauce and pork to the wok. Toss and then add a splash of sesame oil and serve hot.
Changes
We used an extra clove of garlic and regular chives. We also used 4 oz of sliced mushrooms instead of green onions. I also didn’t bother removing everything from the wok and cooked more at medium than high. We served it over cumin scented rice. The pork was delicious. A simple, quick and very tasty dish.
