Hungry for more BBQ? Click here to read certified BBQ judge Adrian Miller’s BBQ history and restaurant roundup.

Prefer to go out? Read certified BBQ judge Adrian Miller’s guide to the city’s best BBQ restaurants.

Getting your hands on a restaurant’s coveted BBQ recipes is about as easy as winning the lottery. But, with a little arm-twisting, we were able to convince a handful of our tasty BBQ round-up restaurants to share their secrets. Now try their mouth-watering recipes at home.

KT’s BBQ Cole Slaw

For the salad

  • 1 medium head cabbage, washed, cored, and shredded
  • 1 small carrot, peeled and grated
  • 1/2 small onion, minced

For the dressing

  • 3 tablespoons cider vinegar
  • 1/4 cup brown sugar
  • 1 teaspoon fresh ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 cup mayonnaise
  • 2 tablespoons yellow mustard

1. In a large bowl toss all salad ingredients together. Set aside.

2. In a medium bowl whisk together all dressing ingredients. Pour onto cabbage mixture and toss with hands to evenly coat. Cover and refrigerate 2 to 24 hours before serving.

KT’s BBQ Chicken Rub

  • 2 tablespoons salt
  • 2 tablespoons ground cumin (preferably fresh-toasted whole cumin seed, ground)
  • 2 tablespoons curry powder
  • 2 tablespoons chile powder
  • 1 tablespoon ground allspice
  • 1 tablespoon fresh ground black pepper
  • 1 1/2 teaspoons ground cinnamon

Thoroughly rub seasoning inside and outside chicken, including under the skin. Grill until done.

Big Papa’s BBQ Beans

  • 2 cups dried pinto beans
  • 4 cups yellow onion, diced
  • 1 1/2 tablespoons minced garlic
  • 1/4 cup vegetable oil
  • 1 cup ketchup
  • 2 cups Maggie’s Deep South sauce
  • 1/2 cup brown sugar
  • 2 tablespoons fresh ground black pepper
  • 1 tablespoon salt
  • 1/4 cup Worcestershire sauce
  • 1 pound diced hickory smoked pork

1. Put beans into 3 – 4-gallon stockpot, and cover beans with 4 inches of water. Bring to a boil and cook for 2 to 3 hours, or until beans are tender.

2. While beans are cooking, put the vegetable oil, onions, and minced garlic into a separate pot. Cook until the onions are transparent. Don’t overcook or caramelize the onions; this will make the beans too sweet.

3. When beans are tender, add ketchup, Maggie’s Deep South sauce, brown sugar, black pepper, salt, and Worcestershire sauce. Lower heat to simmer. Stir until ingredients are well mixed.

4. Add meat to bean mixture. Stir until mixed well. Turn off the heat. Allow the beans to set for 1 hour. Stir frequently.

Whole Food’s Apricot & Tamari Grilled Steak

This sweet, but tart sauce makes an out-of-the-ordinary grilling marinade. While Whole Food’s recommends using it with beef shoulder, also try it on lamb, pork chops, or even grilled vegetables.

  • 1/2 cup reduced sodium tamari soy sauce
  • 1/2 cup white wine
  • 4 tablespoons fruit sweetened apricot jam
  • 2 tablespoons maple syrup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon balsamic vinegar
  • 3 large cloves garlic, thickly sliced
  • 1 small shallot, thickly sliced
  • 1/2-inch piece fresh ginger root, peeled and sliced
  • 1 to 2 pounds of beef shoulder center ranch steak

1. Use a blender to puree the first nine ingredients until smooth. There will be small pieces of ginger or garlic in the sauce.

2. Prepare beef by notching the edges of the steaks on a diagonal. Notches should be about 1/4-inch deep to prevent the edges from curling.

3. Pour marinade over beef and let rest for at least twenty minutes.

4. Grill steaks until an instant-read thermometer reaches 145 degrees for medium-rare or 160 degrees for medium.

Whole Food’s Cornbread with Beans, Corn, and Cheese

For a different take on this recipe, use Appaloosa, Calypso, or red beans instead of black beans.

  • 1 1/4 cups yellow cornmeal
  • 1/2 cup unbleached white flour
  • 2 to 4 tablespoons evaporated cane juice sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 2 eggs
  • 1 cup buttermilk
  • 1/4 cup (1/2 stick) butter, melted
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup green onions, sliced
  • 1/2 cup frozen corn kernels, thawed
  • 1/2 cup (cooked) black beans

Optional Ingredients: Consider adding cayenne pepper, sliced jalapeño, or chili powder.

1. Preheat oven to 450°F.

2. Spray a 9×9-inch baking dish with canola or olive oil spray and set aside. In a large bowl, mix together cornmeal, flour, sugar, baking powder, and sea salt. In a separate bowl, whisk the eggs with the buttermilk, melted butter, cheese, green onions, corn, and black beans. Stir in any optional ingredients desired. Add to the dry ingredients, blending until just combined.

3. Spoon the batter into the prepared pan and bake for 30 minutes or until toothpick inserted in the center comes out clean.

4. Cool on a rack for 15 minutes. Serves 12