Neelys Seasoning Recipes

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NEELYS BBQ DRY RUB



Neelys BBQ Dry Rub image

From Cooking with Paula Deen magazine May-June 2008. This recipe ws developed by The Neely's. Rub on both sides of your choice of spare ribs (beef or pork). Wrap in foil and refrigerate at least 8 hours, then grill.

Provided by Kerena

Categories     Low Cholesterol

Time 5m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 3

1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder

Steps:

  • In small bowl combine all ingredients. Stir to combine.
  • Store in an airtight container.

Nutrition Facts : Calories 282.2, Fat 5.3, SaturatedFat 0.9, Sodium 32.8, Carbohydrate 64.6, Fiber 15.2, Sugar 42.1, Protein 6.4

NEELYS' BARBEQUE NACHOS



Neelys' Barbeque Nachos image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 10m

Yield 3 to 5 servings

Number Of Ingredients 19

1 bag tortilla chips
1/2 cup Neely's Barbecue Seasoning, recipe follows
6 ounces chopped pork, beef or chicken
4 ounces Neely's Barbecue Sauce, recipe follows
4 ounces nacho cheese, melted
One 4-ounce can sliced jalapenos, drained
3/4 cup white sugar
1 1/2 cups paprika
3 3/4 tablespoons onion powder
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

Steps:

  • Mound tortilla chips in a pile on a platter. Sprinkle with Neely's Seasoning. Spread chopped pork, beef or chicken on top of chips. Sprinkle with seasoning again and pour the Neely's Barbecue Sauce onto meat. Top with the melted nacho cheese.
  • Lightly sprinkle more Neely's Barbecue Seasoning onto cheese. Top with jalapenos for additional spice.
  • Mix all ingredients together.
  • In a large saucepan, combine all ingredients and mix well. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently every 15 minutes, for 1 hour and 15 minutes.

NEELY'S BBQ SAUCE



Neely's BBQ Sauce image

Slather your next barbecue with the Neelys' BBQ Sauce recipe from Down Home with the Neelys on Food Network.

Provided by Patrick and Gina Neely : Food Network

Categories     condiment

Time 1h20m

Yield 3 1/2 cups

Number Of Ingredients 10

2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

Steps:

  • In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

NEELY'S DRY BBQ RIBS



Neely's Dry BBQ Ribs image

Provided by Food Network

Categories     main-dish

Time 10h18m

Yield 4 servings

Number Of Ingredients 5

3 to 4 pounds spare ribs
4 ounces Neely's Seasoning Mix, recipe follows
8 ounces paprika
4 ounces sugar
2 teaspoons onion powder

Steps:

  • Trim the spare ribs, removing the upper brisket bone and any excess fat; this will produce a St. Louis-style rib. Rinse the ribs and season with Neely's Seasoning, and then cover and refrigerate for 4 to 12 hours.
  • Indirect cooking in a barbecue pit is recommended to prevent burning. Cook at 250 degrees F (curled side of ribs facing up) for the first 3 hours, and then increase the temperature to 300 degrees F for the final 3 hours. Sprinkle the ribs with Neely's Seasoning Mix during the last 30 minutes of cooking.
  • Mix all ingredients together in a bowl.

NEELY'S BBQ PORK SPARE RIBS



Neely's BBQ Pork Spare Ribs image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time P1DT3h40m

Yield 4 servings

Number Of Ingredients 18

1 slab pork spare ribs (about 4 pounds)
4-ounces Neely's BBQ Seasoning, recipe follows
1 quart Neely's BBQ Sauce, recipe follows
4 ounces paprika
2 ounces white sugar
1 teaspoon onion powder
16 ounces ketchup
8 ounces water
3 ounces brown sugar
3 ounces white sugar
1/2 tablespoon freshly ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon dry mustard powder
1-ounce lemon juice
1-ounce Worcestershire sauce
4 ounces apple cider vinegar
1-ounce light corn syrup
2 ounces Neely's BBQ Seasoning (recipe above)

Steps:

  • Place pork rib slab flat on a clean chopping board. Pull off membrane. Cut off the excess fat and meat. Season both sides of the slab with Neely's BBQ Seasoning. Refrigerate for at least 24 hours.
  • Preheat your grill at 275 degrees F, using hickory wood and charcoal.
  • Place the slab on the grill away from the flame, using indirect heat. Cook the slab for approximately 2 1/2 hours with the curl side up. Flip the slab over to finish cooking for approximately 1 hour or until you get full "bend" in the slab.
  • For dry ribs: Pull ribs off grill, sprinkle Neely's BBQ Seasoning over entire slab. Cut between the bones and serve.
  • For wet ribs: Pull ribs off grill, pour Neely's BBQ Sauce over slab. Cut between the bones and serve.
  • Mix all the ingredients and set aside.
  • Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer, uncovered, for at least 2 hours.

ROASTED CORNISH GAME HENS RECIPE COURTESY THE NEELYS



Roasted Cornish Game Hens Recipe Courtesy the Neelys image

Show: Down Home with the Neelys Episode: We Really Do Have Friends (Pat and Gina Entertaining Friends) Since we are garlic lovers I added a tablespoon of garlic powder to the rub and 3 chopped garlic cloves to the stuffing. TIPS: Line the baking sheet pan with foil under the wire rack for an easy clean-up. The veggies and herbs stuffed in the cavities of the hens will impart flavor to the meat as it cooks. Be sure not to crowd the hens on the baking sheets or else the skin won't crisp up properly and they will take much longer to cook.

Provided by Luvs 2 Cook

Categories     Whole Chicken

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 9

1 tablespoon salt
2 tablespoons lemon-pepper seasoning
1 tablespoon dried basil
1 tablespoon poultry seasoning
2 tablespoons olive oil
6 (1 1/2 lb) Cornish hens, rinsed and dried thoroughly
1 green bell pepper, large dice
2 stalks celery, large dice
1 onion, large dice

Steps:

  • Preheat oven to 375 degrees F.
  • In a small mixing bowl, stir together salt, lemon pepper, dried basil and poultry seasoning.
  • Rub olive oil all over the hens and season each with the salt mixture.
  • Place the hens on a baking sheet pan with plenty of space between them. You may need to use 2 pans.
  • Loosely stuff the cavities of each hen with some green bell pepper, celery and onion.
  • Roast the hens in the preheated oven for about 1 hour or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear.
  • Remove the hens from the oven, loosely tent with foil and let rest 10 minutes before carving or serving.

Nutrition Facts : Calories 846.4, Fat 27.3, SaturatedFat 6.5, Cholesterol 619.7, Sodium 1638, Carbohydrate 3.9, Fiber 1, Sugar 1.5, Protein 137

NEELY'S BBQ SAUCE AND DRY RUB SEASONING



NEELY'S BBQ SAUCE AND DRY RUB SEASONING image

This is very good sauce and dry rub to use on just about any kind of meat for BBQ. The Neely's are famous for their BBQ restaurants.

Provided by Bernice Mosteller

Categories     Other Sauces

Time 2h15m

Number Of Ingredients 13

NEELY'S BBQ SAUCE
2 c ketchup
1 c water
6 Tbsp brown sugar
5 Tbsp white sugar
1 1/2 tsp freshly ground black pepper
1 1/2 tsp onion powder
1 1/2 tsp dry mustard powder
1 1/2 tsp paprika
1/2 lemon, juice
1 tsp worcestershire sauce
1/2 c apple cider vinegar
1 tsp light corn syrup

Steps:

  • 1. Combine all of the sauce ingredients a large saucepan or dutch oven.
  • 2. Over high heat, bring ingredients to a boil, stirring frequently to prevent sticking. Once sauce has come to a boil, reduce heat to a simmer for 2 hours.
  • 3. This will save a long time in an air tight bottle or container in the refrigerator.
  • 4. NEELY'S SEASONING DRY RUB:
  • 5. 1 cup paprika ----3 1/2 tablespoons sugar---1/2 teaspoon onion powder ------Mix all ingredients together in a small bowl. If you make extra you can save it in a airtight container or a freezer ziploc baggie for a long time.

NEELY'S BARBECUE SEASONING



Neely's Barbecue Seasoning image

Provided by Pat Neely

Categories     Quick & Easy     Backyard BBQ     Paprika

Yield Makes about 2 1/2 cups

Number Of Ingredients 3

1 1/2 cups paprika
3/4 cups sugar
3 3/4 tablespoons onion powder

Steps:

  • Stir together the ingredients in a small bowl. Stored in an airtight container in a cool, dry place, this seasoning will last for up to 6 months.

NEELY'S SEASONING



Neely's Seasoning image

Make and share this Neely's Seasoning recipe from Food.com.

Provided by PalatablePastime

Categories     Low Cholesterol

Time 5m

Yield 6 ounces

Number Of Ingredients 3

4 ounces paprika
2 ounces white sugar
1 teaspoon onion powder

Steps:

  • Mix ingredients together.
  • Use as needed to season meat for barbecue.

Nutrition Facts : Calories 93, Fat 2.5, SaturatedFat 0.4, Sodium 6.7, Carbohydrate 20.4, Fiber 7.2, Sugar 11.6, Protein 2.9

NEELY'S BARBEQUE SAUCE



Neely's Barbeque Sauce image

From Down Home with the Neely's Cookbook, this is a get down barbeque sauce! Tweeked just a leeetle bit!

Provided by Sharon123

Categories     Sauces

Time 2h10m

Yield 2 cups

Number Of Ingredients 13

2 cups ketchup
1 cup water
1/4 cup brown sugar (light or dark)
1 1/2 teaspoons fresh ground black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons mustard powder
1/4 teaspoon crushed red pepper flakes, to taste depending how much heat you want (optional)
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
1/2 cup apple cider vinegar
2 tablespoons corn syrup
1 tablespoon barbeque seasoning (The Neely's Barbeque Seasoning)
salt (optonal)

Steps:

  • Mix all of the ingredients in a large pot.
  • Bring to a boil over high heat, stirring frequently to prevent sticking.
  • Reduce the temperature to very low and simmer uncovered, for at least 2 hours, stirring occasionally.
  • If you feel it needs it, add salt to taste.
  • Remove from heat, cool, and use as needed.
  • Store in a tightly sealed container for up to 2 months.

NEELY'S BARBECUE SEASONING



Neely's Barbecue Seasoning image

Pat Neely: In the South, we have a tradition of ushering recipes from era to era and family to family. Secret sauces are passed down from generation to generation. That's certainly the case here. Our Barbecue Seasoning and Barbecue Sauce have evolved over time, and the versions that follow have benefited from the contributions of countless kin through the years. Now that we are passing our family secrets along to you, it's your job to share them with others. We enjoy changing up recipes and seeing what happens, and we encourage you to do the same. Who knows? You may come up with a secret sauce or rub that's better than our own! Of course, the keys to full-flavored barbecue-indeed, one of the keys to any great-tasting dish-are fresh ingredients and spices. Don't be reaching in the back of the cupboard for some tired old tin of paprika. You want great ribs? Start with fresh spices. Everyone down South knows that a good grill seasoning (or "dry rub," as it's called in Memphis) begins with paprika. We use the basic paprika that is not labeled "sweet" or "hot." The flavor is subtly sweet, rich, and yet mild, so it blends beautifully with grilled meats. Sugar and onion powder provide a sweet and savory counterpoint. Keep in mind that you will be cooking over charcoal and hickory (or your preferred wood), which will add tremendous flavor to the meat. For that reason, this seasoning blend is fairly simple and straightforward. For the best flavor, marinate the spice-rubbed meats overnight in the refrigerator, so they can absorb and "breathe in" the flavors.

Provided by By The Lake

Categories     Low Cholesterol

Time 5m

Yield 2 1/2 cups

Number Of Ingredients 3

1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder

Steps:

  • Stir together the ingredients in a small bowl. Stored in an airtight container in a cool, dry place, this seasoning will last for up to 6 months.
  • NOTES.
  • We never salt our Barbecue Sauce because of the sodium content in the ketchup and because other ingredients like onion powder and Worcestershire sauce provide so much flavor. Since our sauce is mostly used on grilled items (that are seasoned) and combined with other foods (like Barbecue Spaghetti and Molasses-Baked Beans), we don't want to end up with food that is too salty. So we err on the side of slightly underseasoning this sauce (although believe me, no one ever says that it lacks flavor). If your taste buds yearn for a little more salt, you can season the sauce-at the end of the cooking time-as you please.

Nutrition Facts : Calories 459.6, Fat 8.7, SaturatedFat 1.4, Sodium 28.1, Carbohydrate 105.3, Fiber 25.4, Sugar 70.5, Protein 10.8

BARBECUE CHICKEN



Barbecue Chicken image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 9h50m

Yield 6 to 8 servings

Number Of Ingredients 27

2 chickens (or 4 whole bone-in chicken breasts) halved lengthwise
1 1/2 cups Neely's Italian Dressing, recipe follows
1/4 cup Neely's Barbecue Seasoning, recipe follows
1 cup Neely's Barbecue Sauce, recipe follows
2 tablespoons ground mustard
2 garlic cloves, smashed
1 tablespoon crushed red pepper flakes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 tablespoon sugar
2 tablespoons Neely's Barbecue Seasoning
1/3 cup red wine vinegar
1 cup canola oil
Salt and pepper
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

Steps:

  • Rinse chicken halves in cold water and pat dry with paper towels. Place chicken in a large bowl or baking dish, coat with Italian dressing and evenly season with Neely's Barbecue Seasoning. For best results, allow the chicken to marinate in the refrigerator overnight.
  • If cooking inside: Take the chicken out of the refrigerator and brush chicken with Neely's Barbecue Sauce.
  • Place into a preheated 350 degree F oven for 45 minutes.
  • If grilling outside: Thirty minutes before you're ready to cook, take the chicken out of the refrigerator and allow it to come to room temperature. Preheat the grill to a medium temperature, about 275 degrees F preferably over hickory and charcoal.
  • Place the chicken halves on grill, meat side down. Cover grill and cook for about 50 minutes. Flip chicken over and let it brown until the chicken becomes golden, about 15 to 20 minutes. The wing and the drumstick should become very tender and will easily pull away at the joints. Brush the chicken with Neely's Barbecue Sauce during the last 5 minutes of cooking.
  • Mix all the ingredients together in a bowl, except the oil and salt and pepper. Slowly whisk in the oil and season with salt and pepper, to taste.
  • Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
  • In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

NEELY'S BARBECUE SAUCE



Neely's Barbecue Sauce image

Provided by Pat Neely

Categories     Sauce     Backyard BBQ     Summer

Yield Makes about 2 cups

Number Of Ingredients 12

2 cups ketchup
1 cup water
1/4 cup light-brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dry mustard powder
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
1/2 cup apple-cider vinegar
2 tablespoons light corn syrup
1 tablespoon Neely's Barbecue Seasoning

Steps:

  • Combine all of the ingredients in a large pot or a Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce the temperature to very low and simmer, uncovered, for at least 2 hours, stirring occasionally. Remove from the heat, cool, and use as needed. Stored in a tightly sealed container, this sauce will keep in the fridge for up to 2 months.

THANKSGIVING TURKEY WITH HOLIDAY RUB



Thanksgiving Turkey with Holiday Rub image

Make this turkey rub from Food Network, which has thyme, rosemary, sage and garlic powder.

Provided by Patrick and Gina Neely : Food Network

Time 3h45m

Yield 12 to 14 servings

Number Of Ingredients 16

2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons dried thyme
2 teaspoons dried rosemary
1 teaspoon dried sage
1/2 teaspoon garlic powder
1 (14 to 16 pound) turkey, rinsed, patted dry inside and out (neck, heart, and gizzard reserved
Salt and freshly ground black pepper
2 tablespoons olive oil
Turkey or chicken stock
2 garlic cloves, thinly sliced
2 shallots, finely chopped
3 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
1/2 cup sour cream
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 325 degrees F.
  • Mix all of the dry rub ingredients in a small bowl.
  • Put the turkey on a rack in a roasting pan.
  • Generously season the turkey cavity with salt and pepper, to taste. Brush the turkey with olive oil, and rub it with the seasoning mixture. Tie the legs together loosely to hold their shape, and tuck the wing tips under.
  • Roast the turkey until an instant-read thermometer inserted into the thickest part of thigh registers 165 to 170 degrees F, about 3 hours.
  • Transfer the turkey to a platter. Tent it very loosely with foil, and let it rest for at least 30 minutes (the internal temperature will rise 5 to 10 degrees). Reserve the juices in the pan.
  • Gravy: Scrape the juices and browned bits from the roasting pan into a large glass measuring cup. Spoon off the fat, reserving 2 tablespoons. If necessary, add enough stock to the juices to measure 1 2/3 cups.
  • Heat the reserved 2 tablespoons fat in a heavy, large saucepan over medium-high heat. Add the garlic, and shallots, and saute for 2 minutes. Add the flour and whisk until golden, about 4 minutes. Add the degreased pan juices, and the 2 cups stock. Bring to a boil, whisking until smooth. Reduce the heat and simmer until the gravy is reduced to the desired consistency, about 4 minutes. Whisk in the lemon juice, and the sour cream. Season the gravy with salt and pepper, to taste. Pour the gravy into a serving bowl. Carve the turkey and arrange it on a serving platter. Serve the turkey with the gravy.

More about "neelys seasoning recipes"

NEELY’S BARBECUE SEASONING - TODAY
Aug 13, 2010 For that reason, this seasoning blend is fairly simple and straightforward. For the best flavor, marinate the spice-rubbed meats overnight in the refrigerator, so they can absorb …
From today.com


NEELY'S BBQ PORK SPARE RIBS - PAULA DEEN
Place pork rib slab flat on a clean chopping board. Pull off membrane. Cut off the excess fat and meat. Season both sides of the slab with Neely’s BBQ Seasoning. Refrigerate for at least 24 …
From pauladeen.com


NEELY’S BARBECUE RUB RECIPE - EPICURIOUS
Dec 14, 2011 Preparation. Stir together all the ingredients in a bowl. If stored in an airtight container in a cool, dry place, this seasoning will last for up to 6 months.
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NEELYS' 25 TOP-RATED RECIPES | DOWN HOME WITH THE …
These classic spare ribs are first dry rubbed with paprika, sugar and onion powder, then lathered with the Neelys' famous BBQ sauce and grilled to perfection. get the recipe More photos after this Ad
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NEELY’S DRY RUB - JEN AROUND THE WORLD
Jan 31, 2013 The Neely's use it in everything and it is really a great seasoning for basically anything. I have even taken some of the dry rubs and mixed it with mayo to create a BBQ mayo and that is definitely delicious with some french …
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