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Here are some of my favorite BBQ recipes (those I have tried and liked).


Basic All American BBQ Sauce Chris Schlesinger's BBQ sauce recipe. A mild, tomato based sauce. Not too sweet. My wife, Irene's favorite.
La Parilla Norteno-Style Arbol Chile Salsa Although it is called a salsa, this recipe is very thin, like a sauce. It is excellent spooned over just about any kind of grilled meat.
Memphis Magic BBQ Sauce A sweeter, vinegary Memphis style sauce.
Remus's Kansas City
Classic Sauce
Most popular commercial bottled sauces are Kansas City Style. This is a good basic KC sauce.


All-South BBQ Rub Chris Schlesinger's basic BBQ rub recipe. You can't go wrong with this one.
Bruce's BBQ Rub
(circa 1993)
This, or some variation of it (I don't seem to ever make things the same way twice), is my favorite rub. Some people say you shouldn't use sugar or salt in a rub, but I have found this rub gives the meat a great flavor. It doesn't char if you keep the temperature low, 200-225 F.
Dry Cure For Fish I used this cure for smoked fish. Don't leave thin pieces, like filets, in the cure too long or they will be too salty.
Garry's Chile Powder Most BBQ rubs call for chili powder. As Kit Anderson says, "The stuff in supermarkets tastes like cardboard!" It's easy to make your own and vastly superior to most commercial stuff. Here is my basic recipe, but feel free to experiment and add your own signature.
Red's Dry Rub This is a Texas style rub. Heavy on the chili powder and cayenne pepper.


I haven't used mops very often, but here are a couple I have tried.

Merle's Mop Sauce This is a basic mopping sauce.
M. L. McLemore's Lone Star Baste Martha McLemore's (from the BBQ Mailing List) tribute to her father, M.L.


Garry's Basting Sauce for Fish I like to grill fish. This a great sauce for marinating fish or brushing on before and during grilling.
Garry's Jamaican Jerk Marinade This is my recipe that has evolved from a bunch of different sources. I have to admit though that I rarely make jerk marinade anymore because I like a couple of commercial brands. My favorites are Walker's Wood and Busha Browne's. Of course, making your own is less expensive.
La Parilla Traditional Achiote Recado This is a Mexican marinade from Yucatan. The primary flavoring ingredient is annatto seeds, hard red seeds of the annatto tree, native to the tropics. They tint foods a bright yellow. They are used to color Cheddar cheese orange and butter yellow. This marinade is good on any meat, but I especially like to use it on grilled fish or chicken.


A barbeque meal wouldn't be complete without a few great side dishes. My favorites are cornbread, beans, and coleslaw.

Bear's Cornbread This recipe is from Bear on the BBQ Mailing List. Like it or else!
El Charro Frijoles Refritos (Refried Beans) These are the best refried beans I have ever tasted. They're great served with fajitas, guacamole, and flour tortillas.
Frijoles Borrachos Drunken beans. Beans cooked in beer.
La Parilla Taqueria Guacamole This is a thin, rathery watery quacamole that is the perfect accompaniment to grilled meats.
Red's Prize Winnin' Pintos This recipe makes a good pot of pintos.
Tidewater Coleslaw This is Chris Schlesinger's recipe for a great, creamy style southern cole slaw.


Garry's Smoked
Sausage File' Gumbo
I like to smoke sausage. I throw some in almost every time I fire up the smoker. Here is a little something different to do with them.
Garry's Smokin' Hot
Buffalo Wings
This is a variation I came up with for Buffalo style hot wings. Instead of frying them, you smoke the wings and then smother with the traditional hot sauce. Everybody who has tasted these has really liked them. If you don't like the soft texture of the skin, not crispy like fried wings, grill them for a few minutes after smoking to crisp them up.

Garry's Home Cookin'
Eat first, ask questions later!

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