10 Best Bbq Starter Recipes
Updated on: December 2023
Best Bbq Starter Recipes in 2023
Big Bob Gibson's BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint: A Cookbook
The Best Little Marinades Cookbook (Best Little Cookbooks)
Prawn Recipes - Barbecue Shrimp Recipe
- How to Make Great Seafood Dishes?
- The $100 Diet's Low Carb and Low Fat Recipes
- Versatile and Healthy Prawns Go With Everything From Salad to Pasta!
- Just Another Member of the Mighty Alaskan Seafood Family
- Dealing With the King of Seafood, the Mighty Prawn
Flavorize: Great Marinades, Injections, Brines, Rubs, and Glazes (Marinate Cookbook, Spices Cookbook, Spice Book, Marinating Book)
Bobby Flay's Throwdown!: More Than 100 Recipes from Food Network's Ultimate Cooking Challenge: A Cookbook
The Best Little BBQ Sauces Cookbook
Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes
Starter Thai Hot Pot Cookbook: Delectable Yet Simple Thai Hot Pot Recipes
Fire and Smoke: A Pitmaster's Secrets: A Cookbook
Smoked Meat: Not Your Everyday BBQ: Bacon, Cheese, Tuna, Sausage, Vegetables: The Best Recipes of Smoked Food, Unique Recipes for Unique BBQ
Best Ever New England Deep-Dish Pumpkin Pie Recipe
Quick and easy recipe showing how to make basic homemade pumpkin pie, with a twist. It's made from homemade pumpkin puree - not canned, and tastes better than you can imagine.
Ingredients (per pie):
- 2 cups cooked pumpkin
- 3 eggs
- 1 cup light cream
- 3/4 cup sugar
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 deep dish pie shell
Making the Pumpkin Pie
Set out your other ingredients.
Gently beat the eggs and mix with cream in one bowl.
Pour all the dry ingredients together in another bowl and thoroughly mix.
Add the dry ingredients to the pumpkin and mix thoroughly. The pumpkin should take on a nice dark color when the spices are all incorporated.
Begin adding the cream and egg mixture to the pumpkin mix. Do this in small amounts - about a 1/2 cup at a time. The pumpkin will begin to loosen as you add more of the cream and egg mixture. After adding all of the cream and egg mixture, the pumpkin will take on a silky appearance. Perfect!
Place two deep dish pie crusts on a foil-lined baking sheet. Set your oven to 400 degrees F.
NOTE: If you use frozen pie shells, DO NOT precook them.
With a ladle, carefully begin placing the pumpkin mixture into each pie shell. Fill each shell as close to the top as possible and use the ladle to even out any high spots.
Carefully place pies in oven on the middle rack and bake until a butter knife inserted in the middle comes out clean (40-45 minutes).
Remove pies from over and place on a cooling rack.
To store you pumpkin pies, it's best, in my opinion to wrap them loosely in either foil or celophane wrap if you plan on eating them sooner rather than later. The reason is that the pies, if wrapped too tightly, will accumulate moisture under the plastic wrap and this will pool up on the top of the pie, causing the "meat" of the pie (and sometimes the crust) to get soggy.
The pumpkin pies can be frozen if they are thoroughly cooled and then wrapped tightly. For best results, a vacuum sealer with very large size bags can be used and the pies can then be saved for several months. When defrosting a frozen pumpkin pie, be sure to do so in the refrigerator to avoid any condensation accumulating on the top of the pie.
