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  <title>Latest Barbecue Recipes recipes @ FreeRecipes.eu - online free recipes collection from all over the world </title>
  <link>http://freerecipes.eu/category/barbecue-recipes/12/1/index.html</link>
  <description>These are the latest recipes to be added at FreeRecipes.eu - online free recipes collection from all over the world </description>
  <lastBuildDate>Tue, 7 Feb 2012 14:03:15 GMT</lastBuildDate>
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  <managingEditor>ivanov@freerecipes.eu (Ivan Ivanov)</managingEditor>
    <webMaster>ivanov@freerecipes.eu (Ivan Ivanov)</webMaster>
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  <item>
   <title><![CDATA[Recipe: Barbecued Orange Chicken]]></title>
   <link>http://freerecipes.eu/free-recipe/barbecue-recipes/barbecued-orange-chicken/568/index.html</link>
   <pubDate>Sun, 7 Feb 2010 14:13:20 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/barbecue-recipes/barbecued-orange-chicken/568/index.html</guid>
   <description><![CDATA[ Prepare grill; heat coals. In medium bowl, mix together all barbecue ingredients until smooth. Place chicken on grill away from center heat,
skin−side−down; cook 15 minutes. Turn chicken and grill for 10 additional minutes. Brush chicken pieces with sauce and turn occasionally; cooking for additional 10 minutes. 

Cut tomato into wedges and place in medium bowl. Use sharp paring knife to cut out white pith off orange. Remove orange sections and add them to tomato. Sprinkle with oil, vinegar and scallions; toss. Season with salt and pepper and toss again. 

Serve chicken with salad on the side.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Barbecued Butterflied Leg Of Lamb With Mint And Pocket Bread]]></title>
   <link>http://freerecipes.eu/free-recipe/barbecue-recipes/barbecued-butterflied-leg-of-lamb-with-mint-and-pocket-bread/543/index.html</link>
   <pubDate>Tue, 8 Dec 2009 13:50:31 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/barbecue-recipes/barbecued-butterflied-leg-of-lamb-with-mint-and-pocket-bread/543/index.html</guid>
   <description><![CDATA[ 1. Lay meat boned side up. Slash about halfway through thickest portions, as needed, and pull meat, patting cut edges down, to make
the piece relatively even.

2. Place lamb in a 9x13" pan. In a 1 1/2 quart pan over medium-high heat, stir vinegar with 1/3 cup mint jelly just until boiling. Stir
in mint and pour evenly over lamb. Cover and chill 2 hours or up to a day. Turn meat over occasionally.

3. On firegrate in a barbecue, with a lid, ignite 50-60 charcoal briquets. When briquets are dotted with ash, in about 30 minutes,
spread them into a single layer; scatter 10-12 more briquets over coals. Set grill 5-6" above coals. Lift meat onto grill; reserve
marinade. Put lid on barbecue and open vents.

4.Turn meat as needed to brown evenly; baste with marinade. Cook until thickest part of meat is done to your liking; for rare (140' on a
thermometer) in center of thickest part, allow about 40 minutes total. Thinner sections will be well done.

5. Transfer lamb to a platter and let rest 5-10 minutes. Garnish with mint sprigs. Slice meat thin. Season to taste with mint jelly, salt,
and pepper. Eat with knife and fork or tuck into pocket bread.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Apple Smoked Barbecue Ribs]]></title>
   <link>http://freerecipes.eu/free-recipe/barbecue-recipes/apple-smoked-barbecue-ribs/343/index.html</link>
   <pubDate>Wed, 21 Oct 2009 13:47:26 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/barbecue-recipes/apple-smoked-barbecue-ribs/343/index.html</guid>
   <description><![CDATA[ Preheat oven to 400F. Rub cinnamon, cloves and pepper into both sides of ribs. Place ribs on wire rack on baking pan. Bake for 3 hours until tender. Soak wood chips in water for 30 minutes. Prepare grill. Place apple wood chips directly in the center of hot barbecue
coals. Baste ribs and place on grill above wood chips. Cover, grill and cook for 10 minutes. Turn ribs, baste again and cook
another 10 minutes or until ribs are browned but still moist.

Barbecue Sauce:
Combine all ingredients except vinegar in saucepan. Simmer, covered, on low heat for 1 hour, stirring occasionally. Add vinegar to taste and simmer for another 15 minutes. Chill at least 24 hours, or until ready to use
]]></description>
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  <item>
   <title><![CDATA[Recipe: Maple Barbecued Chicken]]></title>
   <link>http://freerecipes.eu/free-recipe/barbecue-recipes/maple-barbecued-chicken/342/index.html</link>
   <pubDate>Wed, 21 Oct 2009 13:43:10 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/barbecue-recipes/maple-barbecued-chicken/342/index.html</guid>
   <description><![CDATA[ Preheat grill. Combine syrup, chili sauce, vinegar and mustard together in a saucepan. Let simmer for 5 minutes. Brush chicken with the oil and season with salt and pepper. 

Place chicken on grill and cook for 10−15 minutes or until fork tender. Turn occasionally and brush generously with sauce in the last few
minutes before they are done.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Beer Barbecue Sauce]]></title>
   <link>http://freerecipes.eu/free-recipe/barbecue-recipes/beer-barbecue-sauce/340/index.html</link>
   <pubDate>Wed, 21 Oct 2009 13:39:13 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/barbecue-recipes/beer-barbecue-sauce/340/index.html</guid>
   <description><![CDATA[ In large bowl, combine barbecue sauce, ketchup, beer, honey, lemon juice, vinegar, mustard, Worcestershire sauce, hot pepper sauce, pepper, garlic and onions. Place food in marinade and let stand at room tepmerature for up to 2 hours or in refrigerator overnight. When ready to cook, remove food and place marinade in saucepan and cook for 10 minutes or until thickened.

Use as sauce for basting or serving with cooked food.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Easy Barbecue Pork Chops]]></title>
   <link>http://freerecipes.eu/free-recipe/barbecue-recipes/easy-barbecue-pork-chops/327/index.html</link>
   <pubDate>Mon, 19 Oct 2009 15:07:30 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/barbecue-recipes/easy-barbecue-pork-chops/327/index.html</guid>
   <description><![CDATA[ Lightly brown pork chops on both sides. Put ketchup on top of pork chops. Add water to cover chops. Add onion, celery, carrots and Worcestershire sauce. Cook about 1/2 hour. 

This recipe can be used with beef or chicken, too]]></description>
  </item>
  
  <item>
   <title><![CDATA[Recipe: Barbequed Pork]]></title>
   <link>http://freerecipes.eu/free-recipe/barbecue-recipes/barbequed-pork/314/index.html</link>
   <pubDate>Sat, 17 Oct 2009 10:59:10 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/barbecue-recipes/barbequed-pork/314/index.html</guid>
   <description><![CDATA[ Combine soy sauce; wine,sugar,honey, food coloring, cinnamon, onion and garlic in large bowl. Add pork, turning tenderloins to coat completely. Cover and refrigerate 1 hour or overnight, turning meat occasionally. Drain pork, reserving marinade. Place tenderloins on wire rack over baking pan. 

Bake in preheated 350 F oven, turning and basting often with reserved marinade, until cooked through, about 45 minutes. Remove pork from oven; cool. Cut into diagonal slices. 

Makes about 8 appetizer size servings. This is very nice served with green onion curls.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Barbecue Sauce ]]></title>
   <link>http://freerecipes.eu/free-recipe/barbecue-recipes/barbecue-sauce-/298/index.html</link>
   <pubDate>Tue, 13 Oct 2009 15:48:16 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/barbecue-recipes/barbecue-sauce-/298/index.html</guid>
   <description><![CDATA[ In small saucepan, cook onion and garlic in margarine until tender. Add remaining ingredients; bring to a boil. Reduce heat; simmer uncovered 15 to 20 minutes. Use as basting sauce for pork, chicken or beef. Refrigerate leftovers. 

MICROWAVE: In 1-qt glass measure, microwave margarine on full power (high) 30 to 45 seconds or until melted. Add Onion and Garlic. Microwave on full power (high) 1 1/2 to 2 minutes, or until tender. Add remaining ingredients; cover with waxed paper. Microwave on full power (high) 3 to 5 minutes or until mixture boils. Microwave on 2/3rds power (medium-high) 4 to 5 mins. to blend flavors. Proceed as above. ]]></description>
  </item>
  
  <item>
   <title><![CDATA[Recipe: Barbecue Sauce]]></title>
   <link>http://freerecipes.eu/free-recipe/barbecue-recipes/barbecue-sauce/273/index.html</link>
   <pubDate>Wed, 7 Oct 2009 07:42:54 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/barbecue-recipes/barbecue-sauce/273/index.html</guid>
   <description><![CDATA[ Combine all ingredients in a large saucepan. Cook slowly for 2 - 2 1/2 hours. (Is better reheated)]]></description>
  </item>
  
  <item>
   <title><![CDATA[Recipe: Barbecue Brisket]]></title>
   <link>http://freerecipes.eu/free-recipe/barbecue-recipes/barbecue-brisket/272/index.html</link>
   <pubDate>Wed, 7 Oct 2009 07:39:52 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/barbecue-recipes/barbecue-brisket/272/index.html</guid>
   <description><![CDATA[ Mix together and heat on range.
Then prep the brisket by removing all silver skin if the butcher didn't already do this, place it in the crockpot, pour the homemade sauce over it and let it go on low. The length of time cooking will depend on how large a brisket you got. When done, remove lid from crockpot, and using two forks shred the brisket. Terrific served on rolls or buns. It's also good served like tacos with all the trimmings in soft or regular taco shells.
]]></description>
  </item>
  
  <item>
   <title><![CDATA[Recipe: Barbecued Chicken Wings ]]></title>
   <link>http://freerecipes.eu/free-recipe/barbecue-recipes/barbecued-chicken-wings-/155/index.html</link>
   <pubDate>Sun, 20 Sep 2009 17:04:48 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/barbecue-recipes/barbecued-chicken-wings-/155/index.html</guid>
   <description><![CDATA[ Place drummettes in 10-inch nonstick skillet. Mix remaining ingredients; spoon over drummettes. Heat to boiling; reduce heat. Cover and cook over medium-low heat 20-25 minutes, stirring occasionally, until Chicken is done. ]]></description>
  </item>
  
  <item>
   <title><![CDATA[Recipe: Barbecue Beef Bake ]]></title>
   <link>http://freerecipes.eu/free-recipe/barbecue-recipes/barbecue-beef-bake-/154/index.html</link>
   <pubDate>Sun, 20 Sep 2009 17:03:35 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/barbecue-recipes/barbecue-beef-bake-/154/index.html</guid>
   <description><![CDATA[ Heat oven to 400 degrees F. Cook ground beef and 1/2 cup of the onion in 10" skillet until beef is brown; drain. Stir in barbecue sauce. Spoon into ungreased 13x9x2" baking dish; sprinkle with cheese. 

Stir baking mix, milk and eggs until blended. Pour over beef mixture. Sprinkle with remaining onion. 

Bake 25-27 minutes or until crust is light golden brown. 
]]></description>
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  <item>
   <title><![CDATA[Recipe: Barbecue Butterflied Leg of Lamb]]></title>
   <link>http://freerecipes.eu/free-recipe/barbecue-recipes/barbecue-butterflied-leg-of-lamb/9/index.html</link>
   <pubDate>Sun, 6 Sep 2009 08:03:38 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/barbecue-recipes/barbecue-butterflied-leg-of-lamb/9/index.html</guid>
   <description><![CDATA[ 1. In a non-metal pan, spread prepared barbecue sauce over boned,
butterflied lamb, Season with garlic powder, pepper, and salt.
Cover and refrigerate overnight, turning twice.
2. Grill 8 to 10-inch from hot coals in pan for about 2 1/4 to 2 1/2
hours, turning often and basting with the sauce often.
Makes 12 servings.]]></description>
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