The Very Best Choices in the Backyard Barbecue


HUNGRY-MAN Smokin’ Backyard Barbecue WHAT ARE WE EATING?? WHY?? The Wolfe Pit

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60 + Grill Outdoor Ideas 2020 Amazing Barbecue Design and Builds

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The best backyard BBQ hosted by Kelis

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Texas BBQ Has A Secret Location In LA

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How to Make the Best Backyard Barbecue Beans

Video taken from the channel: America’s Test Kitchen

The Strawberry Shortcake The jewels of summer, strawberries turn up in a number of popular backyard-barbecue dessert recipes, including cakes, tarts, and pies. While the berries are. The Dad’s Cookout is the best choice for the dads out there who love cooking for their family. 13.

Glass Cube Glass Cube – Barbecue Patio Ideas. During the summer, it gets quite warm so it is a great choice. Royal Gourmet CD1824AC 24 Inch Charcoal Grill BBQ Outdoor Picnic, Patio Backyard Cooking, with Cover, Black 4.1 out of 5 stars 71 $179.99 $ 179. 99 ADTEST, Heavy Duty Carbon Charcoal, 3-in-1 Traditional BBQ.

The Best Choice Products BBQ Grill Charcoal Barbecue Patio Backyard Home Meat Cooker smoker is one of the most popular grill lights on the market. See our review with product details. Even if you’re a little late to grabbing a BBQ grill, you’ve still got viable summertime fun left in waiting. We’ve combed through the very best barbeque grill models on the market, bugged a few of.

Whether it’s store-bought or homemade barbecue sauce and, of course, meats that you would like to grill, such as pork ribs, sausage, shrimp, salmon, beef spare ribs and/or chicken drumsticks. Best Backyard Barbecue Recipes Delight family and friends at your next cookout by serving up our best barbecue recipes, including ribs, brisket, smoked salmon and more from Food Network. Photo B. Best Choice Products offers a catalog that’s developed in-house with home furniture, toys, outdoor and seasonal products, all at value prices.

FREE SHIPPING is always on us. 100 Backyard BBQ Desserts. Caroline Stanko Updated: May.

07, 2020. We don’t want to brag, but as far as vanilla ice cream recipes go, this one is the best. And with only four ingredients, it. Backyard Smokespot is THE best bbq in DC hands down. Like not even a question.

I ordered the Smoke dinner which included smoked ribs, smoked wings, and 2 sides. The rub on the ribs was smokey and flavorful. It pairs really well with the mild bbq.

List of related literature:

We suggested a barbecue because it is the easiest to prepare and nearly everybody likes barbecue.

“Descendants of William Cromartie and Ruhamah Doane: Alexander Cromartie, Jean Cromartie and Angus Johnson” by Amanda Cook Gilbert
from Descendants of William Cromartie and Ruhamah Doane: Alexander Cromartie, Jean Cromartie and Angus Johnson
by Amanda Cook Gilbert
WestBow Press, 2013

Some are competitors, some own barbecue joints, others just flat out love barbecue.

“Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue” by Mike Mills, Amy Mills Tunnicliffe
from Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue
by Mike Mills, Amy Mills Tunnicliffe
Rodale Books, 2005

I may have personal preferences, but I don’t believe there is One True Barbecue.

“Southern Food: At Home, on the Road, in History” by John Egerton, Ann Bleidt Egerton
from Southern Food: At Home, on the Road, in History
by John Egerton, Ann Bleidt Egerton
University of North Carolina Press, 1993

Good BBQ is more the result of time and proper temperature control than

“The South's Best Butts: Pitmaster Secrets for Southern Barbecue Perfection” by Matt Moore
from The South’s Best Butts: Pitmaster Secrets for Southern Barbecue Perfection
by Matt Moore
TI Incorporated Books, 2017

Most backyard barbecuing is not barbecuing but grilling.

“Home Production of Quality Meats and Sausages” by Stanley Marianski, Adam Marianski
from Home Production of Quality Meats and Sausages
by Stanley Marianski, Adam Marianski
Bookmagic LLC, 2012

Hoping to bring the smoky flavor, tender meat, and signature sticky barbecue sauce home without hours by the grill, we focused on keeping the ribs moist while speeding up their cooking time.

“Cook's Country Eats Local: 150 Regional Recipes You Should Be Making No Matter Where You Live” by Cook's Country
from Cook’s Country Eats Local: 150 Regional Recipes You Should Be Making No Matter Where You Live
by Cook’s Country
America’s Test Kitchen, 2015

A typical backyard steel-barrel smoker burns charcoal or wood, costs $200 to $500, and has enough grill space for several beef briskets or racks of pork ribs or a whole suckling pig.

“Mastering the Grill: The Owner's Manual for Outdoor Cooking” by Andrew Schloss, David Joachim, Alison Miksch
from Mastering the Grill: The Owner’s Manual for Outdoor Cooking
by Andrew Schloss, David Joachim, Alison Miksch
Chronicle Books LLC, 2010

In a large, nonreactive bowl, combine the sautéed vegetables with the beans, brown sugar, barbecue sauce, salt, liquid smoke (if using), and chopped meat and mix well.

“Paul Kirk's Championship Barbecue: Barbecue Your Way to Greatness With 575 Lip-Smackin' Recipes from the Baron of Barbecue” by Paul Kirk, Bob Lyon
from Paul Kirk’s Championship Barbecue: Barbecue Your Way to Greatness With 575 Lip-Smackin’ Recipes from the Baron of Barbecue
by Paul Kirk, Bob Lyon
Harvard Common Press, 2004

Not only is grilling outdoors fun, but it guarantees incomparable smoky flavor.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

Bacon was a convenient substitute for smoky barbecued meat, and we blended barbecue sauce, brown sugar, and mustard for a sweet but spicy, deep flavor—a fair amount of garlic and onion helped, too.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • I did this recipe on our Pellet smoker recently I left out the liquid smoke and just ran these at 225 for 3 hours. turned out great!! I’m doing these again tomorrow but will grill the bacon with the brats and onion and just mix into the dish instead of the shingle method.

  • Hey, everyone whining that these are not Boston baked beans (they never said they were), they did those here:

    Calm down. These are an easy and convenient recipe to bring to a neighborhood grill out or birthday party or what have you. So just stop, okay?

  • We never called anything a TV dinner here in the uk. Tbh the idea of sitting watching tv chowing down on this would make me pretty sad. And that’s not just because I hate sweet corn. The idea of eating anything other than some snacks or a sandwich while watching tv just comes across as weird to me.
    I always like to watch what Americans find normal but us in the rest of the civilised world find unusual or horrific.
    Love your videos, keep it up

  • when I do ribs on the smoker, I put a pan of baked beans under them to catch all the drippings…might have to try your method, it looks great

  • When I saw the title, I thought these beans would actually be made in the back yard. Very disappointed by the misleading name. How could one actually make beans on the bbq?

  • I love Kelis, she’s such an amazing person inside and out. So I know her food tastes amazing. I wish Kelis can vlog those backyard dinner parties. That way, the fans can experience her cooking and hosting her party LIVE and IN COLOR!!! Kelis needs a TV Reality Show! Food and Music! Best of Both World!

  • As a “SLIGHT” recipe change, skip the
    liquid smoke. Use a disposable foil pan.

    Fire up the CHARCOAL grill, and get it
    running, to produce a 350 degree heat,
    running indirect. Add smoke wood, your
    choice. If you like regular smoke flavor,
    use hickory or pecan. (Hickory light.)
    I prefer Mesquite wood, and Mesquite
    charcoal. Follow the rest of the recipe.

    If you have a wood fired smoker, PERFECT!


  • At 2:36, Bridget said there was something else that was going to be added that was also sweet. Was it the canned baked beans? And gee I wonder what brand of baked beans they were; the label was blurred out. Maybe Duke could tell me… ��

  • looks good.. Poorman’s baked beans. 1 big can bush baked beans 1 can tomatoes with green chilis, diced onions, diced bell pepper cover and bake 350 until done about 1 1/2 hrs. sprinkle with bacon bits cover and let set. cheap and easy

  • What about making bush’s baked beans from dry beans? It is so hard to get the sauce right. When I am living in Asia I try to make it from scratch but fail every time.

  • Looks delicious!I live in Mexico, and it’s wonderful to learn their culinary arts and share mine, and most of my offerings are enjoyed by my friends, but I’ve learned to eat baked beans by myself. Mexicans love beans, eat them with every meal, but sweet+beans is an abomination they couldn’t swallow.

  • I’m going to speak heresy here, but I’ve never been a fan of brisket. I’ve given it its due, and have even been in some great BBQ joints in Texas in the course of my travels. But brisket just never did it for me. Beef ribs I love. For me it’s all about what we see at 0:07 (that, and smoking a big fat pork shoulder).

  • Am I the only person who realizes that the meat is all burnt on the outside?….ITS totally black like charcoal…..Whatever happend to the rosy meat colour….AND shiny….Crispy skin….ON the Outside????????????

  • Carne queimada por fora é um dos resultados do mau churrasqueiro. Os argentinos do pampa são os mais entendidos em preparo e corte.

  • There’s this place in Phoenix Arizona called Bobby Qs, I went to it in 2016 for another reason, they have amazing brisket sandwiches there, as well as ribs and even an option to order a whole cooked pig that’s basically 80$


  • Bottom line bro…make your own food and if you want freeze it, then the next day vacuum seal it…better then those dinners any day…those dinners are very bad for you…..

  • Esa carne esta quemada por fuera y casi cruda por dentro, LA CARNE GRUESA SE HACE LENTALMENTE, sin arrebatar ( esta muy fuerte el el fuego, y el carbon tiene que estar quemado ” blanco ” )

  • Nice to see faces I haven’t in awhile..invite me one time.. I’m a fan that turned into a friend.. I see love all around up in there..

  • Wow that was so very Beautiful love it Queen i enjoy watching you and you’re family and special Friends!!! Nothing like Real Food and Music love it Hands down!!! Love peace and prayers you’re truly Mrs. JONES AND FAMILY BLESSING

  • Please visit ya guys, hopefully my place can inspire ideas that can be useful and be a blessing for everyone

    Silahkan berkunjung ya guys semoga ditempat saya bs memberikan inspirasi ide yg bs bermanfaat dan menjadi berkah buat semua orang

  • Hey Kelis I hope this gets to you I am having a Backyard Barbecue on May 26 which is this Saturday so hopefully I can take some pictures and send it to your fan base

  • She’s trying to build her brand and get her name out there shes doin something positive not getting implants and expensive bags he would be proud shes doing what she should be doin building wealth for her and her child’s future…..jealousy

  • Propane tanks don’t flow correctly and gauges give inaccurate readings on cold days. I use to get refills because it thought they were empty. These covers have saved money.

  • I like bringing people together through food and can’t wait to throw my dinner parties baby. You gotta love the energy Salise puts out. Man me and her gotta collab one day.

  • Yea constantly blinking your logo in the middle of the video wasn’t the smartest move… maybe to the side corner… and not have it blink would have been the best idea

  • HELLO, My name is Sonia

  • Salt and pepper no way? So you mean to tell me they use no Rub as a pro bbq guy i know damn well that meat would be Bland if they just used salt and pepper… he dont wanna give the secret

  • Women is Muslim and she, I guess, only eats Halal zabiha meat and that is why she haven’t ate any meat. She wasn’t drinking alcohol as well. So everyone, chill out.
    Also I’ll never eat this for the same reason but I admire the food and efforts going in to cook it.

  • I remember I bought a grill and my mother was concerned about new egg the safety I said “mom think of how many millions preppie &re lighting their grills tonyight” right after oh boy I turned on the gas and there were flames �� 1/2
    Way to the propane tank! I quickly duly shut of the gas valve. Wow. There was damage to the hose field during shipping!

  • This is journalism at its finest. Send someone who is not a meat eater to review a BBQ joint. Good call on that one producers. Way to go! I was wondering why she kept saying how good the sides were. It’s because that’s all she was going to eat!

  • Larry, you forgot the TV show “Emergency”, I strongly believe that the Swansan of today taste’s like shit anymore Is because of all the fucking plastic, I enjoyed “TV Dinners when I was younger 60’s and 70’s and it was a rare and special treat to have one and they were great tasting too.✌️

  • I’m 30 n they were called TV dinners for a while, then frozen meals. I never ate the brownies, once it absorbed the flavor of the pizza it came with n I just can’t do it

  • Jake the cameraman should have been the host while the girl should be the cameraman for this episode. You don’t go to a barbecue just to try mac and cheese.

  • Wish I could be invited. I’d blend in just fine & I don’t get star struck either, so everyone could just relax. Good job Kelis! ��

  • Hi,
    What grills are featured in this video?
    What grill is shown with infrared main burner on the left and two “H” style burners on the right?
    What grills have the best guage thickness for burners?

  • try to grill weekly it’s therapeutic btw ; P By the ocean even the best stainless steel grills will corrode faster than you would expect save your money and get a smaller, ‘mixed stainless’ ‘Weber’ Home Depot type of grill that’s 1/8th of the price of the fancy ones, and replace it every 7 years it if it’s looking tired I rarely BBQ for more than 8 hungry people when I do, the kids can eat first while the adults are having another glass of wine ; P. I’ve long since forgotten about fancy mesquite wood and indirect heat get some vegetable baskets and seafood / fish baskets KEEP IT HOT and SIMPLE ok…..much of it is in the marinade and the quality of what your grilling anyway treat your grill with olive oil and keep it clean save your money for the best cuts of fish and meat….. Get your Sea Bass, thick Filets and artichoke hearts on….

  • I have a large 6 burner grill with a side burner and then I have a 18” Weber kettle… I like the cheap charcoal grill better for flavor…. just can’t beat it!

  • Hey, if you’re planning to do an interview on a steak restaurant, can the host not be vegan/vegetarian and muslim? (many who don’t eat meat in a regular basis, not all muslims).

  • Thanks to you today I was on for my first gas grill on lower budget. I saw many and i chose the one that had complete Ss internals and just like you mentioned great and heavy ss grid. Ok it was only 7mm but super good full ss grill on low low $300 budget (nexgrill). Saw alot of char broils with thin and light cast grid and avoided them because i saw this video. I want to take a blaze grid and swap it over lol

  • Thank you for the great video. I am debating between the napoleon prestige p500 and weber genesis. Seems like you get a lot more features for the same price with the napoleon, but I was hoping you can say which one would produce a more even cooking and less flare-ups. Mostly just BBQ burgers and steaks. Thanks!

  • all i gotta say is… this is GGP…. #gasgrillporn. My god Randy, you make me wanna renounce my devotion to the Blaze Kamado. #SmokersDilemma

  • Great post…my theory, as with anything else in Texas, go big or go home. Find the biggest grill you can afford, as long as you can regulate 4+ burners. I typically cook for myself during the week, but have family over on the weekends. If I can us just a 1/4 of the grill during the week, im happy. I’m also looking for plans, or any ideas for an outdoor spit, to cook a couple goat, or hog….any suggestions? Thanks.(edit)…do you guys have a top 5 gas grill selection? thanks.

  • Had to come back to this old episode because I knew he had to have done this meal lol. I am cooking this while watching hopefully its good!

  • I think your microwave is more powerful than the recommended cook time. That would explain the burnt sauce and rubbery chicken. You’re not likely to enjoy the flavor any more, but reducing the cook time or microwave temperature (if your microwave has that function) may help

  • Actually, this is one of the better tasting ones they have. The barbeque sauce is yummy. And I never remove the brownie. The mash potatoes will taste gritty if you don’t cook it long enough. I have one of those nuclear powered microwaves that nuke everything if you follow the recommended cooking times. I just zap it for 4 minutes and do 30 to 40 second intervals until the bottom of the tray is no longer cold. It’s not bad.

  • Call me crazy but the Saulsberry steak hungry man meal is my favorite meal to bring to work it’s way better than a cold sandwich I’m going to give it that

  • She the worst host, what a fake excitement of eating the food, and she didn’t eat anything, and why she was all over the glass where the food is (contamining the area)

  • I have tried this meal but I try to always bake them by oven instead of microwave, due to the obvious quirks like burning sauce and an overly moist brownie that microwaving presents.

    Though the potatoes seemed to actually have a better texture when microwaved hungry man dinners by oven have a glue-like consistency that not even mashed potatoes out of a box have.

  • I just ate one of those. I Never follow the cooking instructions to the T either because it cooks the same if you just lift a corner of the plastic for ventilation and put it in there for the combined time. My dad taught me that trick. Another trick is to mix the corn with the mashed potatoes or eat the corn & then put the mashed potatoes in the juice to make them buttery. Or just add butter to the potatoes but sometimes you cant do that if you take one of these to work. Banquet has better potatoes & fried chicken but Marie Calender is even better. With this meal I think the meat is designed to eat as a sandwich on buns. So you get 2 sandwiches & 2 starches & should be full. Definitely a meal designed for the apocalypse since it is supposed to get you full. This is actually one of my favorite meals and I am very picky with what I eat.

  • I remember when Hungry Man made a dinner with corn on the cob, seasoned potato wedges, a chicken patty and a rib patty in bbq sauce. When they would go on sale, I’d stock up on them. Nice meal at work when I was on lunch. I have not seen them around any more though. The corn on the cob was in a tray section likely with a combination of water, butter and salt.

  • LMFAO! “Without the sauce, the chicken has no flavor”…. DOH!!!!!!! Pretty much applies to any form of chicken being eaten. Chicken really has no flavor without seasonings or sauces, shake n bake type stuff… something to create the taste, otherwise it’s bland meat. Applies to most animals, it all needs something to make it taste good.

  • You got a bad purchase. I’ve never had one that I couldn’t cut with a plastic fork. And I’ve had quite a few. By the way, we could do without the sophomore profanity in a food review. You are very unprofessional.

  • I saw a woman at a ghetto market basket and half her pants were falling off because she was super thick. it was so disgusting and she didn’t even notice

  • Man, I appreciate you reviewing some Swanson’s, but if you’re not cooking these in the oven your’e doing it wrong. You’re 100% right about never having bad corn in a frozen meal, though. Regardless of cooking method.

  • TV dinner is called that cause of it was a dinner you ate in front of the tv like you said…. it was the moment it started to ruin how close family’s can get and should spend time at the table. No one really does that anymore:/

  • Remember everyone, this is a recipe for BARBECUE beans not BAKED beans, very different. My baked bean recipe is for dried beans too, but not my bbq bean recipe, that uses canned.

  • When I was in elementary school circa 2003, those hungry man TV dinners tasted much better and the list ingredients is a lot shorter too still had preservatives and msg but, it’s almost as good as homemade and it has zero TVP back then. When I was in middle school circa 2008 it started become just basically a standard k-12 school lunch with extra flavoring and a few more of those in my days in high school when I was just eating it to make room in the freezer and it started to dread eating it and it’s like chewing on a kitchen sponge.

  • Yo they tell you to be secular and when it comes to themselves they are hard-core religious
    Like this lady what she does the same in every video i.e doesn’t taste the food
    Dnt fool urself and follow your belief

  • I never eat any processed food I have huge digestive problems being as old as I am and never took care of myself and I got so many different things wrong with me and I believe it’s because of the food we eat

  • Weak flavor. If you eat these with something that has flavor, these will have no flavor. My wife asked if I forgot something. I skipped the water.

  • Why the ** is there 53 grams of SUGAR in this “dinner?”

    Not dessert. Not ice cream. Not chocolate. A meat patty dinner has 53 grams of sugar?!


  • I agree with your TV dinner theory. I remember pull tab beer and things. Coca cola came in a bottle. I remember when we got our first microwave. I like Ron White too. Agree with pretty much everything lol. Good stuff friend.