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Whisk together a few spices to create this delicious rub for baby back ribs, ribs, or chicken.
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This was my favorite barbecue sauce growing up. It's vinegar-based with no ketchup. It's very tangy, very thin, and wonderful on pork, chicken, and even tofu!
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Your guests will love the saucy little sandwiches you create from a pork roast that is seasoned with cayenne, garlic and onions, and then simmered until the meat is fork-tender. Stir in some barbecue sauce and you have a sensational party dish!
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Chicken wings baked with a mixture of hot sauce, tomato sauce, chili powder and cayenne. A nice spicy bite! Vary the seasonings to your liking.
cooking.nytimes.com
This recipe is by Rena Coyle and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Bratwursts are simmered in a mixture of beer, onions, and seasonings, and then finished on the grill!
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This steak marinade has only a few ingredients and can be ready to use in 2 minutes.
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These easy to make hot wings are crispy without being fried. You can add more cayenne or use a higher hot sauce to butter ratio if you like them spicier!
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These paleo-style, muffin-shaped omelets with meat and vegetables are easy to make and easily adaptable.
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Marinate your chicken in this mixture of orange juice, lime juice, seasonings, and cilantro for a perfect flavor combination in your fajitas.
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Get Grilled Vegetables Recipe from Food Network
www.chowhound.com
Our stab at the perfect recipe includes vegetables, sunflower seeds, brown rice, and mushrooms.