DIY Network

Barbecue From "Party at Home" episode PAH-205

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Keep guests happy at your next party by serving barbecue. There's more to barbecuing than just slapping the meat or chicken on the grill. Rick Royce shares some tips for making the most of your BBQ. Rick Royce's Dry Rub

Rick Royce's BBQ Tips:

• To barbecue for 25 to 30 people or more, a propane grill that's industrial size can help save some time. If you don't own one, try renting from a party-rental store.

• Hickory wood chips soaked in water work well for barbecues. The chips are soaked in water because it's best when the chips smolder for slow smoking of meat.

• To achieve restaurant-flavor BBQ at home it's best to pre-cook the meat.

  Note: Cook chicken for 30 minutes in the oven at 400 degrees and baby-back ribs at 400 degrees for 20 minutes. Tougher cuts of meat, such as pork spareribs, take a lot longer.

• When barbecuing, be sure to flip the meat at regular intervals. If you need to use both hands, use tongs with one hand and cover the other hand with an insulated glove covered by a thicker outer glove. That way you can utilize both hands.

Did you know?

The difference in grilling and barbecuing is that grilling is a process where the heat is extremely hot so the meat is seared quicker and barbecuing is more of a slow process where the meat is cooked with at lower temperature and more indirect heat. This is why meats can be smoked a lot longer for the flavor to be absorbed.

Rick Royce's BBQ Dry Rub

Ingredients:

1/2 cup packed brown sugar
1/2 cup coarsely ground black pepper
1/2 cup paprika
1/4 cup chili powder
1/4 cup salt
1 Tbs. mustard powder
2 Tbs. garlic powder

Preparation:

Be sure to thoroughly wash the meat/ribs.

Mix all the dry rub ingredients together and sprinkle on the ribs, then rub the mixture into the meat until the entire surface is covered.

Rick Royce's Original BBQ Sauce (Web extra)

Ingredients:

1 Tbs. onion powder
2 cups tomato sauce
1 tsp. garlic powder
1/2 cup cider vinegar
1 Tbs. Worcestershire sauce
1/2 cup dark brown sugar, packed
1 pinch allspice
1 pinch cloves 1 Tbs. black pepper
2 Tbs. honey
1 Tbs. lemon juice
1 cup red wine
1/2 tsp. liquid smoke

Preparation:

In a 2-quart saucepan, combine all ingredients and simmer over low heat until sauce thickens. Set sauce aside until needed. Sauce may be used for a quick marinade before cooking (5 minutes on each side). Also, use sauce on ribs during the last 10 minutes of cooking.

Yield: 3 cups

Rick Royce's Powerhouse Baked Beans (Web extra)

Ingredients:

16-oz. can baked beans
1/4 cup ground beef
1/4 cup diced onions
1/4 cup chopped green pepper
1/4 oz. real bacon bits
1/8 cup Rick Royce Hickory Sweet BBQ Sauce

Preparation:

Cook ground beef until well done. Drain excess fat. Add green pepper and onions, and simmer until both are tender. Add beans and BBQ sauce, stir well. Serve hot.

Yield: 3 to 4 servings

GUESTS :
Rick Royce
Restaurant Owner/Caterer
Royce's Cafe
15433 Hart St.
Van Nuys, CA 91406
Phone: 310-441-7427