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Photo of: Roast Suckling Pig

Roast Suckling Pig

Submitted by: MissJess 
Living In: Nashville, Tennessee, USA
A new twist on an old holiday favorite. While preparation is best done over a fire-pit, the oven works just as well if you are short on minions to turn and baste or if you happen to reside in the city. 
Photo of: Best Barbecued Beef

Best Barbecued Beef

Submitted by: MARBALET 
Southwest style with a French twist, Top round roast is marinated for two days in red wine, spices, herbs (including tarragon), and lard. It cooks in 45 minutes under the broiler. 
Photo of: Barbecued Beef Cubes or Hamburger

Barbecued Beef Cubes or Hamburger

Submitted by: BarbiAnn 
Beef stewing meat is cooked with mustard, vinegar, ketchup, Worcestershire sauce, and sugar among the braising ingredients. Serve over rice or noodles. 
Photo of: Bulgogi (Korean Barbecued Beef)

Bulgogi (Korean Barbecued Beef)

Submitted by: grneyedmustang 
Home Town: Jonesboro, Georgia, USA
Living In: Dallas, Texas, USA
The flavorful marinade - made with soy sauce, sesame seeds and oil, garlic, and a little sugar - gives a unique flavor to beef and vegetables. Serve over white rice for a complete meal. 
Photo of: Barbecued Shredded Beef

Barbecued Shredded Beef

Submitted by: j.d. 
Liquid smoke and beer are prominent flavoring ingredients in this recipe. The roast needs 4 to 5 hours of cooking time. 
Photo of: Barbecued Korean Ribs

Barbecued Korean Ribs

Submitted by: Kikkoman 
Marinated short ribs are grilled until crispy on the outside and tender on the inside. These full-flavored ribs are a sure-fire hit. 
Photo of: Southern Style Pig Tails

Southern Style Pig Tails

Submitted by: KERYNE 
Home Town: Memphis, Tennessee, USA
Living In: Lake Ridge, Virginia, USA
A lot of ethnic recipes use pig tails. They are great as a meat dish with turnip greens, black-eyed peas, or boiled cabbage. My recipe cooks the tails, twice and the result is a crispy crackling covering the tail, that you can eat or save for crackling in cornbread. The crushed red pepper can be used liberally for a spicy taste. Be sure to buy pig tails that have a lot of meat around the upper part. 
Photo of: Cantonese Barbecued Pork

Cantonese Barbecued Pork

Submitted by: SHERRY_G 
This tastes like the pork served in my favorite Chinese restaurant. Serve at room temperature arranged in overlapping layers on a platter. Garnish with cucumber slices, if desired. 
Photo of: Barbecued Beef Sandwiches

Barbecued Beef Sandwiches

Submitted by: Poni 
This recipe couldn't be much easier. Simply combine all ingredients and cook for 3 hours, then shred the meat. Serve it on buns of your choice...and then sit back and take in the compliments! 
Photo of: Jane's Barbecued Short Ribs

Jane's Barbecued Short Ribs

Submitted by: Cookn Gma 
Home Town: Germantown, New York, USA
Meaty beef shortribs simmer for hours until tender. A quick blast on a hot grill (or under a broiler) gives them a deliciously smoky flavor. 
 
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