7-Up Marinaded Chicken

Ingredients:

2 cups 7-Up
1 cup soy sauce
1 Tbsp. horseradish, (Optional) I use Kraft Sauceworks Horseradish
½ tsp. minced garlic
1 cup oil

Chicken pieces

Method:

1. In a medium bowl, mix all ingredients together.
2. Trim Chicken and poke holes with fork.
3. Place chicken in a 9x13 and pour marinade over top and cover. Place in fridge.
4. Marinade 8 hours or overnight
5. Grill chicken and eat up!

Honey Mustard Chicken Wings

Ingredients:

2 pounds whole chicken wings, cut into wings and drums, wing tips cut off
Salt and pepper to taste

Sauce:
2 Tbsp sweet hot mustard (I like Ingelhoffer’s Sweet Hot Mustard)
2 Tbsp dijon mustard
2 Tbsp honey
1 Tbsp butter
1/4 tsp cider vinegar
dash cayenne pepper
salt & black pepper to taste

Method:

1. Rinse wings and pat dry. Season with salt and pepper.
2. In a large bowl, mix all sauce ingredients together, cover and refrigerate.
3. Light your charcoal and adjust vents to obtain a temperature of 500 F, or Preheat gas grill to high. Clean and oil grill grate.
4. Grill wings 2-3 minutes to sear, flip over and sear the other side for 2-3 minutes more. Adjust vents to lower the temperature to 325 F, or reduce gas grill to low, grill for another 50-60 minutes (depending on the size of the wings), turning every 10 minutes.
5. Remove wings from grill, add to the bowl with the sauce. Toss to coat and let rest 5 minutes.

Dry Spice Barbecue Rub

Ingredients:
½ cup of Chili Powder
2 Tbsp of Ground Cumin
2 Tbsp of Paprika
2 Tbsp of Dry Mustard Powder
2 Tbsp of Brown Sugar
1 Tbsp of Salt

Method:

1. Mix all the ingredients together & rub the spice mix all over the meat. 
2. To build more flavour let the meat rest for a few hours or even overnight then grill away!

Recipe from Michael Smith

Slow Smoked Beef Ribs (Robert Rainford)

Ingredients:
2 racks of Beef Ribs
9 cups hickory wood chips (2250ml)

Rub:
2 Tbsp paprika (30ml)
3 Tbsp brown sugar (45ml)
1 Tbsp dry mustard (15ml)
1 Tbsp ground ginger (15ml)
2 tsp onion powder (10ml)
1 Tbsp kosher salt (15ml)
2 tsp cracked black pepper (10ml)

Beef Rib Sauce:
1 bottle BBQ sauce
1 Tbsp Worcestershire sauce (15ml)
1 Tbsp Dijon mustard (15ml)
1 tsp chili powder (5ml)
1 Tbsp lemon juice (15ml)
Splash of hot sauce

Method:

1. In a small bowl combine all rub ingredients. Rub the mixture vigorously and evenly over beef ribs. Place beef ribs large sealable plastic bag and place in fridge for 5 hours or overnight.
2. Place 6 cups of the wood chips in water and soak for 1 hour.
3. Build a smoke pouch by squeezing the excess water from 2 cups (500ml) of wet wood chips and place on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Using a fork, puncture holes in both sides of the foil pack to allow the smoke to flow through and infuse the meat. Repeat twice more to make a total of 3 pouches.
4. Remove the one side of the grill grate and insert one smoke pouch.
5. Prepare barbeque for grilling with indirect heat by preheating one side of the grill to 200°C or high heat and leaving the other side of the grill off.
6. Close lid and wait for smoke. Once you have smoke lower heat under smoke pouch to 120°C or medium low heat.
7. Place beef ribs on cool side of grill, opposite from the smoke pouch. Close lid and leave to smoke for 2.5 hours or until meat is tender enough are fall off the bone tender. Change smoke pouch every 45 minutes.
8. Prepare Beef Rib Sauce by mixing ingredients in a bowl. Cover and refrigerate until needed.
9. During the last 20 minutes of cooking, baste with Beef Rib Sauce.

BBQ Ribs

Ingredients:
Rib Marinade:
6 pounds of bone in beef short ribs, cut between the ribs
½ cup (125ml) of soy sauce
2 Tbsp (30ml) of honey
2 Tbsp (30ml) white wine vinegar
1 Tbsp (15ml) sherry
2 Tbsp (30ml) brown sugar
1 Tbsp (15ml) garlic, minced
1 tspn (5ml) ginger, freshly grated
½ cup (125ml) orange juice
½ cup (125ml) vegetable oil

Glaze and Sauce:
2 cups (500ml) ketchup
1 can beer
¾ cup (175ml) cider vinegar
4 Tbsp (60ml) brown sugar
3 Tbsp (45ml) Worcestershire sauce
4 cloves of minced garlic
2 tspn (10ml) ground cumin
1 ½ tspn (7.5ml) ground anise
1 tspn (5ml) salt
1 tspn (5ml) Tabasco or another hot pepper sauce

Method:

1. Combine the marinade ingredients and pour over ribs to marinade. Refrigerate over night and up to 24 hours.
2. Remove ribs from refrigerator and let stand for 30 minutes to return ribs to room temperature.
3. Preheat the grill to high heat.
4. Transfer ribs to barbecue and sear. Grill on each side for 3 minutes.
5. Reduce heat to 110°C and move the ribs to a cooler area on the grill.
6. Continue to cook for 2 hours.
7. While the ribs are grilling, prepare the glaze. Combine glaze ingredients in a sauce pan and bring the liquid to a simmer.
8. Reduce heat to low and cook the mixture for 30 minutes to thicken.
9. In the last twenty minutes of cooking, brush the ribs with glaze every ten minutes.
10. Remove ribs from barbecue and let them sit at room temperature for 10 minutes before serving.
11. Remaining glaze sauce can be served with finished ribs.