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magazine 2008 06 bbq onion and smoked gouda quesadillas
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(20)
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The shrimp is even better when it’s grilled.
5.0
(5)
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Juicy pork al pastor and oozy quesillo are a brilliant combo in these crunchy fried tacos.
5.0
(5)
Easy
Easy
4.0
(3.8)
Quick
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Make a double batch and keep this spicy-sweet blend on hand for all grilled meats and vegetables.
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The glaze for these ribs combines Korean gochujang and Italian Calabrian chiles, and it works beautifully.
5.0
(4.78)
Easy
Easy
4.0
(4.09)
Easy
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This stir-together situation has everything you want in a quality barbecue sauce recipe—heat, sweetness, and palate-gripping acid—but with extra tang.
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(5)
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Impart the flavors of a smoker into this fully stovetop pasta sauce with a trio of ingredients: smoked bacon, smoked paprika, and spicy chipotles in adobo.
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3.5
(3.5)
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Here’s a way to infuse the evocative spice and smoke flavors of true barbecue into a conventional fast-cooking burger. It uses a smoke-scented barbecue rub. I call it The Barbecue Burger; you might call it smoky nirvana.
Easy
5.0
(4.81)
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3.7
(3.7)
