ADVERTISEMENT
- Real Recipes from Real People -

ISO: BBQ beef on a spit

Misc.
We are having a large gathering for a BBQ and I would like to do a Beef dinner (I think it is called a Baron of Beef) pm tje BBQ/

I would like to know if any would has any recipes or suggestions for this.

Any ideas would be greatly appreciated
MsgID: 04750
Shared by: Pat - Bracebridge, Ontari
Board: Quantity Cooking at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Poppy Seed Rolls (Country Woman magazine)
  • POPPY SEED ROLLS 1 package (1/4 ounce) active dry yeast 1/4 cup warm water (110 to 115 degrees F) 1 teaspoon plus 1/4 cup sugar, divided use 1 cup warm milk (110 to 115 degrees F) 1/2 cup shortening 1 1/2 teaspoo...
  • Chilehead's Margarita Seafood Marinade
  • CHILEHEAD'S MARGARITA SEAFOOD MARINADE 1/4 cup vegetable oil 3 tablespoons tequila 3 tablespoons lime juice 2 tablespoons triple sec 2 to 3 jalapeno chiles, stems and seeds removed, minced 2 teaspoons grated lime peel...
  • Sweet Onion and Parsley Sandwiches (make ahead)
  • SWEET ONION AND PARSLEY SANDWICHES 8 thin slices fresh white or seven-grain bread 1/2 medium Vidalia onion Freshly ground pepper 1/3 cup mayonnaise Parsley sprigs 3 Tbsp. fresh parsley Arrange bread slices (crusts tr...
  • Gorilla Bread (using refrigerated biscuit dough)
  • Hi Julie, I think this might be what you are looking for. GORILLA BREAD 1/2 cup granulated sugar 3 teaspoons cinnamon 1/2 cup (1 stick) butter 1 cup packed brown sugar 2 (12-ounce) cans refrigerated biscuits (10 ...
  • Splenda Fudge Recipe (Sugar Free)
  • Please note: this recipe has been reported as not working. If you'd like to experiment and make a working version, please post it here: SPLENDA FUDGE RECIPE (sugar free) 2 pkg (8 oz each) cream cheese, softened 2 squ...
ADVERTISEMENT
  • Basic Sausage Recipe (makes 4 pounds or 50 patties)
  • BASIC SAUSAGE RECIPE 2 1/2 pounds lean pork butt 1/2 pound fat trimmed from pork butt and/or pork back fat 1 tablespoon salt, or more to taste 1 1/2 teaspoons coarsely ground black pepper, or more to taste 2 teaspoons...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: BBQ beef on a spit
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!