Honey Barbecue Pulled Beef Sandwiches Recipe


  • 3 – 4 pound blade chuck or cross rib beef roast
  • salt and pepper to season the roast
  • 1 1/2 cups plain tomato sauce
  • 1 medium red onion very finely diced
  • 4 cloves garlic finely minced
  • 1/2 to 1 tsp chipotle powder to taste depending on spice level you prefer
  • 2 tsp smoked paprika
  • 2 tsp dry mustard powder
  • 1/2 tsp ground cumin
  • 1 tsp ground thyme
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup honey
  • 1/4 cup apple cider vinegar
For the Creamy Dijon Cole Slaw
  • 2 cups shredded cabbage
  • 1 large grated carrot
  • 1/2 cup mayonnaise
  • 1 1/2 tbsp whole grain Dijon mustard
  • 1 tbsp apple cider vinegar
  • 3 tbsp sugar or 2 tbsp honey
  • salt and pepper to season


  1. Season the beef roast with salt and pepper. heat a couple of tablespoons of vegetable oil in a cast iron or heavy bottom skillet and then brown it on all sides.
  2. Transfer the roast to a covered roasting an or dutch oven.
  3. Stir together the tomato sauce, garlic, onions and all of the spices, salt and pepper.
  4. Pour over the roast, cover and cook in a 325 degree F oven for about 3 hours or a little longer for a larger roast, until the meat is tender and falling apart. I like to turn the roast in the sauce half way through the cooking time.
  5. When cooked, remove the meat, cover with aluminum foil and transfer the sauce in the pan to a small saucepan.
  6. Add the honey and vinegar and simmer for about 15 – 20 minutes or until it thickens to a barbecue sauce consistency.
  7. Using a fork (or just your fingers if the roast has cooled down sufficiently) pull the beef apart in small finger with pieces, removing any excess fat as you go.
  8. Pour the hot sauce over the beef.
  9. Serve on toasted burger buns or artisan crusty bread. I love to serve it with some Creamy Dijon Cole Slaw.
To make the slaw
  1. Stir together the mayo, Dijon mustard, vinegar, sugar (or honey), salt and pepper.
  2. Toss together well with the cabbage and carrot.

Honey Barbecue Wings Recipe


  • 3 pounds chicken wings
For the chicken wing dredge
  • 2 cups flour
  • 3 tbsp powdered ginger
  • 1 tsp cayenne pepper
  • ½ tsp nutmeg
  • ½ tsp ground thyme
  • 3 tbsp salt
  • 1 tbsp ground black pepper
For the Honey Barbecue Glaze
  • 1 clove finely minced garlic
  • 1 tbsp vegetable oil
  • 1 cup honey
  • pinch salt
  • ½ tsp pepper
  • ½ tsp chili flakes (optional if you don’t want it spicy)
  • ½ cup Bourbon Barbeque Sauce or other good quality BBQ sauce
For the egg wash
  • 2 eggs
  • 4 tbsp water


To make the spiced flour dredge
  1. Mix together the flour, powdered ginger, cayenne pepper, nutmeg, thyme, salt and pepper.
  2. Prepare an egg wash of 2 eggs and 4 tbsp cold water whisked together.
  3. Wash, pat dry, trim the tips and cut the wings into sections.
  4. Dip the wing pieces into the flour mixture, then quickly into the egg wash then dip again in a final dredge in the flour mixture.
  5. Drop the coated wings into a preheated 350 degree F deep fryer, filled with canola, peanut, or soy oil.
  6. Fry until golden brown, about 15-20 min depending on the size of the wing pieces.
  7. While still hot out of the oil toss the wing pieces in a large bowl with some of the honey barbeque glaze. Serve immediately
To make the Honey Barbecue Glaze
  1. In a small saucepan saute the garlic in the oil for only a minute. Do not let the garlic brown.
  2. Add the honey, salt, pepper, chili flakes,and barbecue sauce.
  3. Simmer over low heat for 10-15 minutes. Watch it closely as it can foam up and boil over easily.

Barbecue Ranch Chicken Wraps Recipe


  • 7 chicken tenders (about 1½ pounds)
  • 1 tsp. paprika
  • 1½ teaspoons garlic powder, divided
  • 1 teaspoon salt, divided
  • 4 teaspoons olive oil, divided
  • ⅛ cup grated onion
  • ½ cup ketchup
  • 1½ tablespoons brown sugar
  • ¼ teaspoon ground mustard
  • ½ teaspoon onion powder, divided
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon lemon juice
  • 1 teaspoon liquid smoke
  • ½ teaspoon dark molasses
  • ½ teaspoon Worcestershire sauce
  • 3 tablespoons Greek yogurt
  • 2 tablespoons buttermilk
  • 1 ear of corn, cooked with kernels cut from the cob
  • 1 cup black beans, rinsed and drained
  • 1 cup diced red pepper
  • ¼ cup sliced green onion
  • 1½ cups shredded cheddar cheese (Optional)
  • 6 whole-wheat tortillas (Burrito size)


  1. Add paprika, 1 teaspoon garlic powder, and ½ teaspoon salt to a small bowl, mix to combine. Sprinkle chicken tenders with seasoning. Heat a large non-stick skillet to a medium-high heat. Once the skillet is hot, add 2 teaspoons olive oil. Add chicken and cook until seared on both sides and cooked through, about 3 minutes per side. If needed, cook in two batches.
  2. While the chicken cooks, heat a medium saucepan to a medium heat. Add remaining olive oil and grated onion. Saute until slightly softened, about 2-3 minutes. Add ¼ teaspoon garlic powder, ¼ teaspoon salt, ketchup, brown sugar, mustard, ¼ teaspoon onion powder, apple cider vinegar, lemon juice, liquid smoke, molasses and worcestershire sauce. Bring to a boil and reduce to a simmer for 7-8 minutes. Season to taste with salt and pepper and transfer to a bowl to cool. Once cool, add yogurt, buttermilk, remaining onion powder, garlic powder, and salt. Season to taste with salt and pepper.
  3. Once the chicken is done cooking, let rest for a few minutes and then chop into bite-sized pieces.
For cold or room temp wraps:
  1. Let all ingredients cool completely. Toss chicken, corn, black beans, red pepper, cheddar cheese and green onion together. Add in ½ cup of sauce. Toss. If desired add more sauce.
  2. Evenly divide the filling between six tortillas. Wrap up, burrito-style, cut in half and serve with leftover sauce. Serve immediately or store in fridge for 30 minutes to chill.
For hot wraps.
  1. It is not necessary to cool anything down. Toss chicken, corn, black beans, red pepper, and green onion together. Add ½ cup of sauce and toss. If desired, add more sauce, toss again. Evenly divide the cheese between six tortillas and top with an even amount of the chicken mixture. Wrap up tight, burrito style. Heat a large non-stick skillet to a medium heat. Add wraps, if necessary, work in two batches. Use a heavy skillet to weigh down the wraps. Cook until golden brown on both sides, about 3-4 minutes per side. Cut in half and serve with remaining sauce.

The Best Way to Barbecue, According to Science

Unless you’re master barbecuer Ron Swanson himself, your grill game could probably use a little work — and fast, considering Memorial Day’s just around the corner. Thankfully, science is here to help.

Greg Blonder is an engineering professor at Boston University and author of the science explainer-slash-cookbook Meathead: The Science of Great Barbecue and Grilling. Blonder has patents ranging from green energy to medical devices, but his real passion project is engineering food.

“My wife is a great pastry chef,” Blonder told Inverse. “Sometimes her recipes wouldn’t work and I’d look at the recipe, and say, ‘Well of course, this pastry recipe violates thermodynamics, that can’t possibly work!’” Together, they worked to improve her library of cooking books, with Blonder continuing to apply the same scientific rigor to his grill.

In 2016, his advice ended up in his cookbook, co-authored with rib expert Meathead Goldwyn (yes, that’s his real name). It busts dozens of common myths about meat and aims to ensure readers a perfect rack of ribs or moist drumstick. However, many avid grillers still don’t heed the duo’s advice.

Among all the misconceptions that keep carnivores from reaching their full potential, Blonder says the biggest problem should be the easiest to overcome: resistance to thermometers.

“One of the really big [myths] is that real men don’t use thermometers,” Blonder says, pointing to a sweaty contingent that believes you can tell when meat is perfectly done simply by gripping it between the fingers and sort of just feeling it out.

Blonder doesn’t buy it, though: “That’s all just blatant nonsense,” he says, arguing it leads people to overcook their food so the meat becomes tough.

Instead, people should invest in a reliable modern thermometer, he says, and use it religiously. While tastes vary, Blonder likes his meats on the rare side, so he cooks his pork to about 145, his dark meat chicken to 185, and his white meat chicken to about 150. (Note: Blonder’s recommendations fall well within the range of the USDA’s recommendations for safely cooking meat.) Thermometers are especially crucial for chicken, as “too low is not safe and too high is a doorstop,” according to Blonder.

The second mistake requires a little more foresight to rectify, but it makes a big difference. For the best taste, barbecuers need to brine their steak overnight — or, if it’s a bigger cut, for a full day — before they cook it.

“You’ll see chefs throwing some salt on the meat right before they throw it on the grill, usually in porno fashion these days,” Blonder says. But ultimately that does little for the flavor of the cut. That’s because it takes about a day for salt to diffuse half an inch into a piece of meat, so salting it right before you cook it doesn’t allow time for the salt to soak into the center of the steak or chicken breast. Blonder advises the dry brining technique, with ¼ teaspoon of salt for every pound of meat — and a lot of time.

Like most of his advice, Blonder’s preferred cooking methods go against the grain, too. He likes to cook his meat on a grill in an oily pan. This way, his meat is cooked equally browned all over, instead of the cool — but not super delicious — black streaks barbecuers often aim for. He also loves a technique he calls the “warp 11” maneuver. It requires cooking the steak in a 130- degree bath, then placing it on the chimney of your grill for a quick sear. This last step is “like hitting it with a blowtorch,” Blonder says, and just two minutes on each side will give the already-cooked meat a nice all-over crisp.

While this warp speed method might sound audacious, Blonder actually advocates against showmanship. He promotes instead the virtues of patience and consistency. But not all of his fellow barbecue experts abide.

Hailed as the “Gladiator of Grilling,” Steven Raichlen is one of the pioneers of the so-called “caveman” or “cowboy”-style grilling method. It requires placing meat straight on the coals, with no rack in between the food and the heat source.

This trend has caught on among a range of chefs, including Alton Brown of the Food Network, and been taken to extremes by YouTubers who somehow have access to real, flowing lava. But Blonder’s not sold.

“It’s not crazy,” he says of Raichlen’s methods. “But the problem is, it only takes one bite of off flavor to kind of ruin the steak and I don’t think that’s a good risk to take.” Blonder will concede, however, the cool factor might make up for this potential mouthfeel misfortune. “It’s a great thing to show your guests.”

In the end, the “perfect” barbecue or grilling technique will depend on what works for you and your tastebuds.

Just promise Blonder you’ll never use lighter fluid. “Jesus Christ, that’s a crime against nature,” he says of the pointless and potentially dangerous tool. “Even if that’s what your dad taught you. “

The Weber Summit Charcoal Grill

If you know anything about backyard barbecuing, you know that charcoal is superior to gas in terms of flavor, but gas is much simpler and more convenient to operate than charcoal. But, what if you could have the best of both worlds and more? If you pick up Weber’s Summit Charcoal Grill, you can.

While it’s not going to do much in regards to easing the cleanup, this charcoal grill features a push-button ignition system that makes lighting it as simple as, well, pushing a button. It also does double duty as both a barbecue and a smoker, thanks to the inclusion of a two-position charcoal grate and has an air-insulated design that allows for quick response to temperature dial changes. And, thanks to Weber’s wide array of Gourmet BBQ System cookware, this grill has the added potential to act as a wok, pizza oven, griddle, and poultry roaster. Nice work, Weber. The Summit retails for $1,500.

Slow Cooker Barbecue Beef Sandwiches Recipe


  • 2 lbs. ground beef (I used 7% fat), browned (save a bit of the drippings! see below)
  • ½ tsp. salt
  • ¼ tsp. pepper
  • ½ tsp. garlic powder
  • 2 tsp. white vinegar
  • 2 Tbsp. Worcestershire sauce
  • 2 Tbsp. mustard
  • 1 (12-oz.) jar Chili Sauce
  • ¼ cup brown sugar
  • 1 small white onion, diced
Slow Cooker Size:
  • 4-quart or larger


  1. Brown the ground beef and keep a touch of the drippings, add to the slow cooker.
  2. Add remaining ingredients and stir.
  3. Cover and cook on low for 5 hours.
  4. Serve on toasted buns and enjoy!

‘Barbecue’ Highlights the Cultural Importance of BBQing Around the World

For many barbecuing is akin to a holy ceremony, a ritual that involves the gathering of community in order to celebrate something they believe in – and like it or not, meat is high up on man’s most cherished and obsessed over things in life. You could say that meat is a religion, and barbecuing is the highest level of worship. It’s a simple yet highly personalized ritual that differs across cultures, but ultimately offers the same experience.

Barbecue, an Australian documentary by filmmakers Matthew Salleh and Rose Tucker, which had its world premiere at SXSW last week, explores various barbecuing cultures around the world, and how this ritual holds together and furthers communities. Told in 13 languages, from locations as varied as Texas to the Syrian border, Barbecue looks at everything from South Africa’s Shisa Nyama tradition to Spain’s Lechón, and is well and truly an ode to barbecuing and meat culture worldwide.

What’s most interesting about the film is it’s attempt to understand the culture of barbecuing and the human psychology behind it. Some might say it’s only a barbecue, but for many it’s a way of life. As mouth watering as it is touching, Barbecue could well be the food movie of the year.

There is no official release date just yet, but we’ll keep you posted as dates are announced.

[youtube id=”poK3c2j3T3A” width=”600″ height=”350″]

Brown Sugar Barbecue Baked Chicken Wings Recipe


  • 1 cup ketchup, try our homemade ketchup recipe
  • 1/2 cup lightly packed brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Sriracha chili sauce
  • 1 teaspoon light soy sauce
  • 1/2 teaspoon ground cumin
  • 3 pounds chicken wings, wing and drumstick separated


  1. Heat the oven to 400 degrees F. Line a baking sheet with aluminum foil. If you have one that fits, lay a cooling rack inside the baking sheet, this helps get the chicken extra crispy – see note below. Spray rack with nonstick cooking spray.
  2. In a medium bowl, whisk together the ketchup, brown sugar, vinegar, Sriracha, cumin, and soy sauce. Taste and adjust with additional soy sauce or sugar. Set aside 1/2 cup of sauce for tossing raw chicken and save the rest for dipping once the chicken has cooked.
  3. Toss the chicken wings with the reserved 1/2 cup of sauce then add to the prepared baking sheet. Bake the chicken wings, turning once during cooking, until an internal thermometer registers 165 degrees F, 35 to 45 minutes.
  4. Serve the baked wings with the sauce you set aside earlier, either on the side or tossed with the chicken.


Sweet and Spicy Beer Barbecue Chicken Recipe


  • 8 chicken drumsticks or thighs (about 3 pounds total)
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons cooking oil (for grilling)
  • 1 tablespoon olive oil
  • ½ cup finely chopped yellow onion (about 1 medium)
  • 4 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 cup beer (gluten free, wheat, ale or lager) + extra for drinking
  • ½ cup ketchup
  • 2 tablespoons chili hot sauce (Sriracha)
  • 1 tablespoon Worcestershire sauce (use gluten-free)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon packed brown sugar


  1. Preheat oven to 375º F. Place chicken drumsticks into large baking dish in single layer. Sprinkle with salt and pepper. Bake uncovered for 30-35 minutes, or until chicken is slightly firm and reads 170º F internally with instant-read thermometer. While baking start making sauce (chicken will be grilled to completion later).
  2. To make sauce: Heat olive oil in medium sauce-pan to medium heat. Add onion and garlic, cook about 5 minutes until tender, string occasionally. Stir in chili powder and cook 1 minute more. Stir in 1-cup of beer, ketchup, hot sauce, Worcestershire sauce, vinegar and brown sugar. Bring to bowl then simmer on low, uncovered, for about 15 minutes. Sauce will thicken. Stir in cornstarch, cook additional 5 minutes until consistency of barbecue sauce.
  3. To barbecue chicken: Heat gas or charcoal grill to medium heat. Wet paper towel with cooking oil and grease grill to prevent sticking. Immediately place baked chicken on grill and brush tops generously with half of barbecue sauce. Cook, covered for 8 minutes. Flip over and top other side with remaining sauce. Cook covered for an additional 6-8 minutes or until completely cooked in center (meat will be white). Serve with more beer on the side.

Barbecue Chicken Burgers Recipe


For the sauce:

  • ½ cup ketchup
  • ¼ cup molasses
  • 2 tbs minced onion
  • 2 tbs Worcestershire sauce
  • 2 tbs Dijon mustard
  • 2 tbs cider vinegar
  • 1 tbs brown sugar
  • Hot sauce, to taste

For the burgers:

  • 1 lb ground chicken
  • 1/4 cup cornmeal
  • 1 scallion, minced
  • 1 tbs minced fresh cilantro (oh, not in my kitchen)
  • 2 teas brown sugar
  • 1 teas dry mustard
  • ½ teas kosher salt
  • ½ teas paprika
  • ¼ teas garlic powder
  • Pinch of cayenne pepper
  • 5 tbsp. barbecue sauce, divided


  1. Heat a grill to medium-high heat.
  2. For the barbecue sauce, combine all the sauce ingredients in a saucepan over medium heat.  Cook, stirring occasionally, until the sauce thickens and is reduced to about 1 cup.  Remove from the heat.  Set aside to chill until ready to use.
  3. To make the burgers, combine the ground chicken, cornmeal, scallion, cilantro, brown sugar, spices, and 2 tablespoons of the barbecue sauce in a medium bowl and mix gently until well combined.  Divide the ground chicken mixture into burger size patties.
  4. Place the burger patties on a cleaned and well oiled grill grate, brush with barbeque sauce and cook about 8-11 minutes. Flip once halfway through cook time and brush with 2 to 3 tablespoons more sauce.
  5. Top with cheese slices, if using.  Cover and allow cheese to melt, 1 minute longer.  Place the burgers on toasted buns and top with additional barbecue sauce as desired and any other desired toppings.