4 Southern BBQ Recipes
When it comes to barbecue, the South knows what it’s doing. We’ve rounded up four recipes for different cuts and types of meat that will wow your taste buds and your guests! You don’t need to be a master of it all, but if you choose one (or a few) to perfect, you’ll never question what to throw on the grill again!
There’s nothing that says “good old fashioned barbecue” quite like a perfectly seasoned rack of baby back ribs.
5 tablespoons chili powder
¼ cup firmly packed light brown sugar
3 tablespoons kosher salt
2 tablespoons onion powder
1 tablespoon ground mustard
1 tablespoon smoked paprika
1 tablespoon ground black pepper
1 teaspoon garlic salt
2 (2½-pound) racks baby back ribs
Rinse the ribs and pat dry, then remove the thin membrane from the back of the ribs. Combine all the spices in a medium bowl and rub the seasoning mixture evenly over the ribs. Cover the meat tightly in plastic wrap and refrigerate at least 8 hours or up to 24 hours.
When you are ready to cook the ribs, remove them from the refrigerator and let them stand for 30 minutes. In the meantime, preheat one side of the grill to low-medium heat (250 – 300 degrees).
Remove the plastic wrap and replace it by wrapping them in aluminum foil. Place the ribs on the grill over indirect heat and close the lid. Let them cook for 6 to 8 hours, turning occasionally. You’ll know they are ready when they are very tender. Serve immediately.
2. Pulled Pork
Everyone loves a good pulled pork sandwich… Here’s a recipe for one of the tastiest! Plus, the best part is that it’s made in a Crock Pot, so it’s super simple.
1 cup water
3 pounds boneless pork tenderloin
42 ounces barbecue sauce
1 package buns
Place pork tenderloin and water in a Crock Pot and cook on low to medium heat for 8 to 10 hours. When the meat is tender and falling apart, drain the liquid from the Crock Pot and add your favorite barbecue sauce. Cook for an additional hour. Serve on buns with a side of coleslaw!
Shrimp add some sophistication to a barbecue, so this recipe will come in handy the next time you have guests over. They’ll be impressed by how delicious it is, and only you will know how simple this recipe was to make!
2 pounds tiger or jumbo shrimp (12-15 shrimp per pound, peeled and deveined)
1/2 cup lemon juice (3 medium lemons juiced)
1/2 cup olive oil
1/4 cup fresh parsley
1/4 cup green onions
3 cloves garlic, minced
3 tablespoons soy sauce
2 tablespoons sesame oil
Combine all ingredients (except shrimp) in a large bowl. Whisk thoroughly to make a homemade marinade. Add shrimp to the mixture and cover tightly with plastic wrap. Refrigerate for 3 to 4 hours, stirring the mixture a few times.
Prepare the grill by oiling the grate and positioning it about 4 to 6 inches above the coals. Remove the shrimp from marinade, being sure to reserve some of the liquid for basting. Place the shrimp on the grate and grill for 3 minutes per side, basting and turning frequently. The shrimp are done when they turn pink. Do not overcook!
It’s hard to beat a perfectly grilled chicken breast between two pieces of bread. Add bacon, tomato, lettuce and avocado and now we’re really talkin’!
1/2 cup olive oil
1/4 cup lemon juice
1-1/2 tablespoon freshly ground black pepper
1 tablespoon kosher salt
1 clove minced garlic
1/4 cup finely chopped onion
1/4 teaspoon thyme
1/8 teaspoon cumin
3 or 4 fresh chicken breasts
Hickory smoked bacon (cooked)
Swiss cheese slices (optional)
Combine the first eight ingredients in a bowl to create a marinade. Pour into a 1-gallon plastic bag, add the chicken and seal the bag. Refrigerate for 6 to 8 hours, turning every two hours to make sure the meat is marinating evenly.
When you are ready to cook the chicken, fire up your grill and arrange the grate to be 6 inches from the coals. Cook thoroughly while still being careful not to overcook. The internal temperature of the chicken should be 165 degrees and white juice should come out when pierced.
Now it’s time to have fun by combining your favorite toppings to create your ultimate grilled chicken sandwich.
Roundin’ Up The Beef at Isle of Capri®!
Not much for grilling, but still craving that barbecue flavor? Come on over to Isle of Capri Casino Hotel® Lake Charles to satisfy your taste buds! Don’t miss our Roundin’ Up The Beef specials happening at Farmer’s Pick Buffet®. We have some incredible beef specials, including Prime Rib, BBQ Ribs and Smoked Brisket! Yum!
Roundin’ Up The Beef Specials
Every Saturday • 11:30am - 10:00pm
Featuring: Prime Rib, Top Sirloin Steak, BBQ Ribs, & Smoked BBQ Brisket.
*Tax and gratuity not included