Jul 7
embroidery
seen from Türkiye
seen from Japan
seen from China
seen from Taiwan
seen from China
seen from Malaysia
seen from Germany
seen from China
seen from China
seen from Malaysia
seen from United States
seen from China
seen from Thailand
seen from Thailand
seen from China
seen from Netherlands
seen from India
seen from Netherlands
seen from United Arab Emirates
seen from South Africa
embroidery
Savor the mouthwatering taste of smoked prime rib paired with the ideal amount of herbs and spices. This roast will be juicy and tender, sure to please your guests.
Ingredients: 1 prime rib roast bone-in or boneless, about 5-7 lbs. 2 tablespoons olive oil. 4 tablespoons coarse salt. 2 tablespoons black pepper. 2 tablespoons garlic powder. 1 tablespoon dried rosemary. 1 tablespoon dried thyme.
Instructions: Preheat smoker to 225F 107C. Rub the prime rib with olive oil, ensuring even coverage. In a bowl, mix salt, black pepper, garlic powder, rosemary, and thyme to create a dry rub. Generously coat the prime rib with the dry rub, pressing it onto the meat. Place the prime rib in the smoker and cook until the internal temperature reaches 135F 57C for medium-rare, adjusting time based on your preference. Allow the smoked prime rib to rest for 15-20 minutes before carving. Slice and serve the succulent smoked prime rib.
Prep Time: 20 minutes
Cook Time: 240 minutes
plantas de que bradillas
These Fall-Off-The-Bone Slow Cooker Ribs are incredibly tender and flavorful, perfect for a hearty meal. The slow cooking process allows the flavors to meld together, resulting in juicy and succulent ribs that will melt in your mouth.
Ingredients: 3 lbs pork ribs. 1 cup barbecue sauce. 1/4 cup brown sugar. 1/4 cup apple cider vinegar. 1 tbsp Worcestershire sauce. 1 tsp smoked paprika. 1 tsp garlic powder. 1/2 tsp salt. 1/4 tsp black pepper.
Instructions: Put apple cider vinegar, smoked paprika, garlic powder, salt, and black pepper in a bowl. Add barbecue sauce and mix them all together. Put the ribs in the slow cooker and pour the sauce mixture over them, making sure they are covered all the way through. Put the lid on top and set the heat to low. Cook for 6 to 8 hours, or until the ribs are soft and fall off the bone. Once the ribs are done, carefully take them out of the slow cooker and put them on a plate to serve. If you want more flavor, you can brush on more barbecue sauce. Enjoy while hot!
Prep Time: 15 minutes
Cook Time: 360 minutes
The Kraken Effect
Use this recipe from Thermal Tips to savor the deep, smokey flavor of perfectly smoked brisket. The natural flavors are enhanced by the spice rub, and slow smoking produces a result that is juicy and tender.
Ingredients: 1 whole beef brisket 10-12 lbs. 1/4 cup kosher salt. 1/4 cup black pepper. 1/4 cup paprika. 1/4 cup brown sugar. 2 tablespoons garlic powder. 2 tablespoons onion powder. 1 tablespoon cayenne pepper. Wood chunks or chips for smoking hickory or oak.
Instructions: Trim excess fat from the brisket, leaving about 1/4 inch. In a bowl, mix salt, pepper, paprika, brown sugar, garlic powder, onion powder, and cayenne pepper to create the rub. Generously coat the brisket with the rub, ensuring an even distribution on all sides. Wrap the brisket in plastic wrap and refrigerate for at least 4 hours or overnight to let the flavors penetrate. Preheat your smoker to 225F 107C using hickory or oak wood for added flavor. Place the brisket on the smoker grates, fat side up, and insert a meat thermometer into the thickest part of the meat. Maintain a consistent temperature and smoke until the internal temperature reaches 200-205F 93-96C, approximately 1.5 hours per pound. Once done, remove the brisket from the smoker and let it rest for 30 minutes before slicing. Slice against the grain and serve. Enjoy your perfectly smoked brisket!
Prep Time: 20 minutes
Cook Time: 15 minutes
LISANNE PETRACCA PH.D.
This mouthwatering Southern fried chicken recipe features tender, juicy chicken with a crispy, golden-brown coating. Marinated in buttermilk and seasoned flour, it's fried to perfection, delivering classic Southern comfort in every bite.
Ingredients: 8 pieces chicken preferably drumsticks and thighs. 1 cup buttermilk. 1 cup all-purpose flour. 1 teaspoon salt. 1 teaspoon black pepper. 1 teaspoon paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Vegetable oil for frying.
Instructions: In a large bowl, pour buttermilk over chicken pieces, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, or overnight for best results. In another bowl, mix flour, salt, pepper, paprika, garlic powder, and onion powder. Heat vegetable oil in a large skillet or deep fryer to 350F 175C. Dredge each chicken piece in the seasoned flour mixture, shaking off excess. Carefully place the chicken in the hot oil, working in batches to avoid overcrowding the skillet. Fry chicken for about 15-20 minutes, turning occasionally, until golden brown and cooked through. Once cooked, transfer chicken to a wire rack or paper towels to drain excess oil. Serve hot and enjoy!
Prep Time: 60 minutes
Cook Time: 20 minutes
green europe
This baked chicken recipe is packed with flavor from herbs and garlic, resulting in juicy and tender chicken breasts. The addition of lemon adds a refreshing twist to the dish, making it truly irresistible. It's the perfect meal for any occasion, and it's so easy to make!
Ingredients: 4 chicken breasts. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon paprika. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 1 lemon, sliced. Fresh parsley for garnish.
Instructions: Get the oven ready by heating it up to 400F 200C. Olive oil, paprika, thyme, rosemary, salt, and pepper should all be mixed together in a small bowl. In a baking dish, put chicken breasts. Spread the olive oil mixture out on the chicken breasts so that they are covered all over. Cover the chicken breasts with lemon slices. After the oven is hot, bake the chicken for 25 to 30 minutes, or until it is fully cooked and the juices run clear. Before serving, sprinkle with fresh parsley.
Prep Time: 10 minutes
Cook Time: 30 minutes
ask win
You can enjoy the smokey and salty tastes of BBQ chicken thighs made in an air fryer. This easy and quick recipe makes chicken that is juicy and tender, and the skin gets crispy. It's great for a weeknight dinner.
Ingredients: 4 bone-in, skin-on chicken thighs. 1/4 cup BBQ sauce. 1 tablespoon olive oil. 1 teaspoon smoked paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. Chopped fresh parsley for garnish optional.
Instructions: Preheat your air fryer to 375F 190C for 5 minutes. In a bowl, combine the BBQ sauce, olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Place the chicken thighs in a separate bowl and brush them generously with the BBQ sauce mixture, ensuring they are well coated. Place the chicken thighs in the air fryer basket, skin side down. Cook the chicken thighs in the air fryer at 375F 190C for 12 minutes. After 12 minutes, flip the chicken thighs over and brush them with more BBQ sauce mixture. Continue to cook for an additional 12-15 minutes or until the chicken reaches an internal temperature of 165F 74C and the skin is crispy. Once done, remove the chicken thighs from the air fryer and let them rest for a few minutes. Garnish with chopped fresh parsley if desired. Serve your delicious BBQ chicken thighs hot and enjoy!
Prep Time: 10 minutes
Cook Time: 30 minutes
Eljire
This Carolina Pulled Pork made in a slow cooker is juicy, tender, and full of flavor. When you mix sour vinegar, sweet brown sugar, and spices together, you get a delicious dish that goes well on sandwiches or with your favorite sides.
Ingredients: 3-4 lbs pork shoulder, trimmed of excess fat. 1 cup apple cider vinegar. 1/2 cup ketchup. 1/4 cup brown sugar. 2 tablespoons mustard. 1 tablespoon Worcestershire sauce. 1 tablespoon chili powder. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon smoked paprika. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. Hamburger buns, for serving.
Instructions: Put ketchup, mustard, Worcestershire sauce, chili powder, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper in a bowl. Mix them all together. Put the pork shoulder in the crock pot. Make sure the pork is well covered by the vinegar mixture as you pour it over it. Turn the heat down to low, cover, and cook for 8 to 10 hours, or until the pork is soft and can be pulled apart with a fork. Use two forks to shred the pork after it's done cooking. Put it on hamburger buns and add more sauce on top if you want.
Prep Time: 15 minutes
Cook Time: 480 minutes
meadow sweet bostons