Neelys Barbecue Seasoning Food
THE NEELY'S BARBEQUE SEASONING
This is my take on the Neely's delicious bbq seasoning! From Down Home with the Neely's cookbook. The original recipe calls for white sugar, I added the optional garlic powder and black pepper.
Provided by Sharon123
Categories Low Cholesterol
Time 10m
Yield 2 1/2 cups
Number Of Ingredients 5
Steps:
- Stir together all ingredients in a small bowl.
- Store in an airtight container in a cool, dry place.
- This seasoning will last up to 6 months.
Nutrition Facts : Calories 451.6, Fat 8.5, SaturatedFat 1.4, Sodium 52.5, Carbohydrate 103.4, Fiber 24.4, Sugar 67.3, Protein 10.3
NEELY'S SEASONING
Make and share this Neely's Seasoning recipe from Food.com.
Provided by PalatablePastime
Categories Low Cholesterol
Time 5m
Yield 6 ounces
Number Of Ingredients 3
Steps:
- Mix ingredients together.
- Use as needed to season meat for barbecue.
Nutrition Facts : Calories 93, Fat 2.5, SaturatedFat 0.4, Sodium 6.7, Carbohydrate 20.4, Fiber 7.2, Sugar 11.6, Protein 2.9
NEELY'S BBQ SAUCE
Slather your next barbecue with the Neelys' BBQ Sauce recipe from Down Home with the Neelys on Food Network.
Provided by Patrick and Gina Neely : Food Network
Categories condiment
Time 1h20m
Yield 3 1/2 cups
Number Of Ingredients 10
Steps:
- In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
NEELY'S BARBECUE SEASONING
Pat Neely: In the South, we have a tradition of ushering recipes from era to era and family to family. Secret sauces are passed down from generation to generation. That's certainly the case here. Our Barbecue Seasoning and Barbecue Sauce have evolved over time, and the versions that follow have benefited from the contributions of countless kin through the years. Now that we are passing our family secrets along to you, it's your job to share them with others. We enjoy changing up recipes and seeing what happens, and we encourage you to do the same. Who knows? You may come up with a secret sauce or rub that's better than our own! Of course, the keys to full-flavored barbecue-indeed, one of the keys to any great-tasting dish-are fresh ingredients and spices. Don't be reaching in the back of the cupboard for some tired old tin of paprika. You want great ribs? Start with fresh spices. Everyone down South knows that a good grill seasoning (or "dry rub," as it's called in Memphis) begins with paprika. We use the basic paprika that is not labeled "sweet" or "hot." The flavor is subtly sweet, rich, and yet mild, so it blends beautifully with grilled meats. Sugar and onion powder provide a sweet and savory counterpoint. Keep in mind that you will be cooking over charcoal and hickory (or your preferred wood), which will add tremendous flavor to the meat. For that reason, this seasoning blend is fairly simple and straightforward. For the best flavor, marinate the spice-rubbed meats overnight in the refrigerator, so they can absorb and "breathe in" the flavors.
Provided by By The Lake
Categories Low Cholesterol
Time 5m
Yield 2 1/2 cups
Number Of Ingredients 3
Steps:
- Stir together the ingredients in a small bowl. Stored in an airtight container in a cool, dry place, this seasoning will last for up to 6 months.
- NOTES.
- We never salt our Barbecue Sauce because of the sodium content in the ketchup and because other ingredients like onion powder and Worcestershire sauce provide so much flavor. Since our sauce is mostly used on grilled items (that are seasoned) and combined with other foods (like Barbecue Spaghetti and Molasses-Baked Beans), we don't want to end up with food that is too salty. So we err on the side of slightly underseasoning this sauce (although believe me, no one ever says that it lacks flavor). If your taste buds yearn for a little more salt, you can season the sauce-at the end of the cooking time-as you please.
Nutrition Facts : Calories 459.6, Fat 8.7, SaturatedFat 1.4, Sodium 28.1, Carbohydrate 105.3, Fiber 25.4, Sugar 70.5, Protein 10.8
NEELY'S BBQ POPCORN
Provided by Patrick and Gina Neely : Food Network
Time 10m
Yield 8 cups
Number Of Ingredients 9
Steps:
- Put a large heavy bottomed pot over medium heat and add 1 tablespoon of vegetable oil or enough to coat the bottom of the pan. Drop a few kernels of corn in the oil to test the heat. When they begin to pop, add the rest of the corn and cover with a tight fitted lid. Shake the pan while the corn pops to keep it from burning.
- Add the popcorn to a large bowl and drizzle with butter. Sprinkle with the BBQ Seasoning, and Parmesan. Season with salt and pepper, to taste, and toss thoroughly.
- Mix all the ingredients together in a small bowl. Can be saved in an airtight container for up to 6 months.
NEELYS' BARBEQUE NACHOS
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 10m
Yield 3 to 5 servings
Number Of Ingredients 19
Steps:
- Mound tortilla chips in a pile on a platter. Sprinkle with Neely's Seasoning. Spread chopped pork, beef or chicken on top of chips. Sprinkle with seasoning again and pour the Neely's Barbecue Sauce onto meat. Top with the melted nacho cheese.
- Lightly sprinkle more Neely's Barbecue Seasoning onto cheese. Top with jalapenos for additional spice.
- Mix all ingredients together.
- In a large saucepan, combine all ingredients and mix well. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently every 15 minutes, for 1 hour and 15 minutes.
NEELY'S BBQ PORK SPARE RIBS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time P1DT3h40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Place pork rib slab flat on a clean chopping board. Pull off membrane. Cut off the excess fat and meat. Season both sides of the slab with Neely's BBQ Seasoning. Refrigerate for at least 24 hours.
- Preheat your grill at 275 degrees F, using hickory wood and charcoal.
- Place the slab on the grill away from the flame, using indirect heat. Cook the slab for approximately 2 1/2 hours with the curl side up. Flip the slab over to finish cooking for approximately 1 hour or until you get full "bend" in the slab.
- For dry ribs: Pull ribs off grill, sprinkle Neely's BBQ Seasoning over entire slab. Cut between the bones and serve.
- For wet ribs: Pull ribs off grill, pour Neely's BBQ Sauce over slab. Cut between the bones and serve.
- Mix all the ingredients and set aside.
- Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer, uncovered, for at least 2 hours.
NEELY'S BARBECUE SEASONING
Provided by Pat Neely
Categories Quick & Easy Backyard BBQ Paprika
Yield Makes about 2 1/2 cups
Number Of Ingredients 3
Steps:
- Stir together the ingredients in a small bowl. Stored in an airtight container in a cool, dry place, this seasoning will last for up to 6 months.
NEELY'S BARBECUE SAUCE
Pat Neely: Brother Tony has a terrific palate, and his true genius is in having developed the right "tempo" for the barbecue sauce-and, boy oh boy, he never lets us forget it! This recipe, which includes Neely's Barbecue Seasoning and eleven other ingredients, became one of the keys to our success as restaurateurs. Now it can be the base of your own kitchen success. Memphis barbecue sauce is known for its sweet and tangy tomato base. This sauce keeps true to that tradition, striking a perfect balance between the sweet (they use brown and white sugar), the tangy (cider vinegar), and the tomato base (good ole ketchup!). Any self-respecting Memphis pit master will tell you that the sauce must complement the meat without overpowering it, and theirs does just that. At the restaurant the sauce is simmered for five hours, and we always taste the blend before cooking it, making sure we've got all the ingredients working. Over the years, we've learned that if it tastes good before it cooks, it's gonna be outstanding after a long, slow simmer. The end result: an insanely thick, rich, and sweet sauce, and the perfect adornment for any rack anywhere. Note: We never salt our Barbecue Sauce because of the sodium content in the ketchup and because other ingredients like onion powder and Worcestershire sauce provide so much flavor. Since our sauce is mostly used on grilled items (that are seasoned) and combined with other foods (like Barbecue Spaghetti and Molasses-Baked Beans), we don't want to end up with food that is too salty. So we err on the side of slightly underseasoning this sauce (although believe me, no one ever says that it lacks flavor). If your taste buds yearn for a little more salt, you can season the sauce-at the end of the cooking time-as you please.
Provided by By The Lake
Categories Sauces
Time 3h15m
Yield 5 cups
Number Of Ingredients 16
Steps:
- For NEELY'S BARBECUE SAUCE, combine all of the ingredients in a large pot or a Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce the temperature to very low and simmer, uncovered, for at least 2 hours, stirring occasionally. Remove from the heat, cool, and use as needed. Stored in a tightly sealed container, this sauce will keep in the fridge for up to 2 months.
- For NEELY'S BARBECUE SEASONING, stir together the ingredients in a small bowl. Stored in an airtight container in a cool, dry place, this seasoning will last for up to 6 months. Yields: about 2½ cups.
Nutrition Facts : Calories 447.8, Fat 5, SaturatedFat 0.8, Sodium 1162.8, Carbohydrate 107.6, Fiber 13.3, Sugar 81.3, Protein 7.5
NEELY'S BARBECUE SAUCE
Provided by Pat Neely
Categories Sauce Backyard BBQ Summer
Yield Makes about 2 cups
Number Of Ingredients 12
Steps:
- Combine all of the ingredients in a large pot or a Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce the temperature to very low and simmer, uncovered, for at least 2 hours, stirring occasionally. Remove from the heat, cool, and use as needed. Stored in a tightly sealed container, this sauce will keep in the fridge for up to 2 months.
NEELY'S BBQ SAUCE
This is a quick and easy BBQ Sauce that is simply delicious. It goes great with beef, chicken and pork. Make a double batch and store left overs in an airtight container in the refrigerator for up to 30 days.
Provided by Brandess
Categories Sauces
Time 1h20m
Yield 3 1/2 cups, 14 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, combine all ingredients.
- Bring mixture to a boil, reduce heat to simmer.
- Cook uncovered, stirring frequently, for 1 hour 15 minutes.
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