BS: barbecue recipes

Subject: BS: barbecue recipes
From: number 6
Date: 11 Apr 06 - 04:22 PM

That Easter Dinner thread is the purpose I'm starting this thread. Anyone have any good barbecue recipe's to share.

Clinton, do ya marinade that rabbit before ya throw it on the grill?

Here's one for planked salmon (pretty simple but good) ..

I use the charcoal Webber for this .. I beleive it's a must, but some peeple I know have used the gas grill.

baste the salmon well with olive oil. Put lotsa, and lotsa ground pepper on the salmon.

Get some cedar planks, throw them them on a hot grill and let sit until they startto smoke. The more smoke there is, the better.

Throw the salmon on the planks, cook and that's it.

sIx

Subject: RE: BS: barbecue recipes
From: gnu
Date: 11 Apr 06 - 04:26 PM

You forgot the beer. Gee!

Subject: RE: BS: barbecue recipes
From: number 6
Date: 11 Apr 06 - 04:28 PM

Oh yeah .... add beer to it ... specifically Moosehead Lager.

Thanks gnu for reminding me.

sIx

Subject: RE: BS: barbecue recipes
From: Peace
Date: 11 Apr 06 - 04:34 PM

If you can't snare a few rabbits, well, cats will do.

Subject: RE: BS: barbecue recipes
From: number 6
Date: 11 Apr 06 - 04:36 PM

Just don't tell me ok ... let me think it's a rabbit.

sIx

Subject: RE: BS: barbecue recipes
From: gnu
Date: 11 Apr 06 - 04:39 PM

No rabbits... besides the tulerimia (spg?), they are just too cute... and boney.

Subject: RE: BS: barbecue recipes
From: Stilly River Sage
Date: 11 Apr 06 - 05:18 PM

That salmon is cooked over a fire, it is smoked (though not the heavily brined and smoked salmon that is prepared in a slow smoker). I grew up eating all sorts of preparations of salmon, and grilling it and preparing it the Indian way are favorites. I prefer a little garlic powder to all of that pepper, myself.

Barbecue is something different. Barbecue involves a SAUCE.

I prefer not to gild the lily. Salmon is one of nature's most perfect foods, and I prefer it fresh, natural (not farmed) and with as little fuss as possible. Cooking over fire or smoke is good.

Chicken, beef, and pork, however, may be more satisfactorily barbecued.

Here is a recipe for sauce I made earlier in the week, when I marinated the chicken in a little of this for an hour in the fridge, then I put it over coals in a barbecue grill and covered it to smoke and cook for about 20-30 minutes. I finished it by baking a little longer in the oven, just because it seems to have a few under-cooked spots otherwise.

1 cup chopped onion
2-3 cloves garlic
1/4 cup salad oil (I use olive or canola)
1 8-ounce can tomato sauce
1/2 cup water
1/4 cup brown sugar
1/4 cup lemon juice
3 tablespoons Worcestershire sauce
2 tablespoons prepared mustard
2 teaspoons salt
1/4 teaspoon pepper

Put the oil in the pan and heat. Chop the onions and garlic fine if you have a picky eater who picks onions out of things. Saute them as long as you can stand to wait so they're really soft. (Once you add the tomato they stop getting any softer.) Add everything else and simmer for about 15 minutes.

Like I said, I had a bowl with cut up chicken, and I ladled some of this over it and mixed it around to sit and absorb the flavors. I started the coals and spread them around, and let the grill get nice and hot before I put the meat on it. I spooned a little more sauce on top of the meat, and half-way through I turned the meat. I brought it into the house in a baking pan that was popped into a 350 degree oven for about 15 minutes, and I spooned more sauce on it before this last baking.

SRS

Subject: RE: BS: barbecue recipes
From: bobad
Date: 11 Apr 06 - 05:28 PM

Tuscan Grilled Chicken

6 cloves garlic, crushed
2 tbsp fresh or dried rosemary
juice of 2 limes
1/2 C. olive oil
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1 3-31/2 lb. chicken butterflied

Butterfly chicken by cutting up both sides of backbone using poultry shears. Marinate chicken in combined above for 1-2 days in fridge.
Grill over low heat or by using indirect heat on barbecue.

Subject: RE: BS: barbecue recipes
From: Sorcha
Date: 11 Apr 06 - 05:31 PM

Yes...in US 'barbeque' means a spicy sauce....grilled means cooked outside.

Subject: RE: BS: barbecue recipes
From: GUEST,G
Date: 11 Apr 06 - 05:33 PM

Good thread, except for the cats comment.

Good sounding recipe, SRS, will try it.

I don't want to sound like an elitest but I have gone to wood charcoal and using an electic lighter. Webber (I think) has a grill with a propane tank to ignite the real charcoal. Would be quicker.

Not too many places have the 'real' wood charcoal but it is worth the time to find.

Subject: RE: BS: barbecue recipes
From: number 6
Date: 11 Apr 06 - 06:15 PM

Thanks guys ... I like what I see so far ... I'm definately going to try them out.

I should note we Canadians call anything grilled outside on a barbecue, well 'barbecue' ... cultural differences.

sIx

Subject: RE: BS: barbecue recipes
From: The Fooles Troupe
Date: 11 Apr 06 - 06:40 PM

"Barbecue involves a SAUCE."

Aussie barbecues involve just throwing the naked raw quivering fresh flesh on the hot plate... any sauce is added to the meat after cooking.

Except for that added during cooking by cheeky know-it-all bystanders...

Subject: RE: BS: barbecue recipes
From: michaelr
Date: 11 Apr 06 - 07:21 PM

"Barbecue involves a SAUCE"

Wrong. Barbecue involves SMOKE. Let's get the terminology right, shall we?

Barbecue refers to meats that are slow-cooked (8-24 hrs) at low temperature in an enclosed smoker, using woods such as apple, cherry, mesquite etc. The meats are usually rubbed with a spice mixture, sometimes marinated, and occasionally injected with flavored liquids. They may be basted during the cooking process. Sauce is rarely used until the end of the process (brushed on right before serving, or served on the side).

Cheers,
Michael

Subject: RE: BS: barbecue recipes
From: The Fooles Troupe
Date: 11 Apr 06 - 07:28 PM

AFAIK, grilling meat over an open flame with sauce already on it is an Asian thing.

Subject: RE: BS: barbecue recipes
From: open mike
Date: 11 Apr 06 - 07:48 PM

tofu shish kabobs with baby potatoes, peppers, mushrooms, onions
you freeze the tofu cubes then marinate in tamari soy sauce
before skewering...it is also good to put seitan chunks
(gluten steak or wheat meat) on the skewers.

also tofu pups or Not Dogs...

and corn on the cob but it is not the season for that now..

Subject: RE: BS: barbecue recipes
From: Stilly River Sage
Date: 11 Apr 06 - 10:32 PM

Wrong right back at you, uppity MichaelR. Smoke doesn't need to be a part of it, a grill doesn't need to be a part of it. You can find recipes for "barbecued spare ribs" and all sorts of things that never go near a coal or smoke. They involve the tomato/onion/vinegary (or other sweet/salty/tangy combinations) seasoning sauces to keep the meat moist and to give it flavor. So lets get off of our high horses and let people from around the English speaking world contribute what THEY know about barbecue in their regions, shall we?

SRS

Subject: RE: BS: barbecue recipes
From: number 6
Date: 11 Apr 06 - 11:23 PM

Looks like everyone is correct concerning 'barbecue', including us Canadians ... the following is a definition of barbecue from Merriam Webster:

1 : to roast or broil on a rack over hot coals or on a revolving spit before or over a source of heat
2 : to cook in a highly seasoned vinegar sauce

Personally I'd rather barbecue or cook on the 'barbecue' without any sauces ... marinating before hand I do, especially fish.

sIx

Subject: RE: BS: barbecue recipes
From: Stilly River Sage
Date: 12 Apr 06 - 12:17 AM

A diplomat! :) Thanks!

You've described how I cook thick filets of salmon and halibut, very minimalist on the seasoning and oil. They're perfect as they are!

I consider that kind of "grilling" a sub-set of barbecuing. There are probably other examples. Like vegetables.

Take shishkebab, with beef or lamb, when everything is proportioned right so it cooks at the same rate. It's marvelous. Little whole onions, slices of green pepper, and big juicy chunks of tomato on there with the meat--grilled tomato is marvelous. I sometimes just skewer tomatoes and put them on the grill for a few minutes.

SRS

Subject: RE: BS: barbecue recipes
From: GUEST,leeneia
Date: 12 Apr 06 - 11:46 AM

Bobad, thanks for the Tuscan chicken recipe. I've printed it and plan to try it.

Barbecue is big, big here in River City. There is a tradition of barbecue contests where guys set up equipment that's all welded together and takes a truck to haul. Their sauces have to have at least 12 ingredients, 7 of them secret. They barbecue and drink all night, then judges come around and award prizes, more or less randomly.

Teams have to have names, and around here, clever names are favored. If you go to this site:

http://www.bbqteamnames.com/Default.htm

you can see the names of teams. One of them is Any Pork in a Storm. That's the kind of name we like around here. Straighforward names, such as Sam's BBQ, have no cachet.

The DH and I like barbecue, but I'm leery of too much smoke on my food. So what I do is put my own barbecue sauce on the meat and cook it in the oven in a Reynolds Oven bag. If it's too wet when dinner time comes, I take it out of the bag and crisp it up in a 375-degree oven.

Here's the sauce:

1 can tomato paste (6 oz)
1 Tablespoon vinegar
1 Tablespoon molasses
12 grinds of black pepper
1 teaspoon dried rosemary
       OR
grated orange peel to taste.

If you can, mix it ahead of time so that the flavors can develop.

BTW, I find that black pepper is a lot easier on my system than red.

Subject: RE: BS: barbecue recipes
From: GUEST
Date: 12 Apr 06 - 12:16 PM

In the UK barbeque means Dad standing obscured by smoke for an hour, legs just visible. He is usually sporting a paper chef hat and balancing a can of beer on the rim of a nearby plant pot.

Mum sits in a fold up deckchair (new from B and Q). She has an old cardi over her knees to ward off the chill and a glass of asti within arms reach.

The kids are indoors because it is too cold/windy/rain to venture out.

The cat has decamped to a few doors down until the garden becomes his own again.

After an hour Dad roars that "Grub's up." At which point the family assemble clutching paper plates and squint through the smoke.

The plates fill up with raw chicken legs, cremated burgers and an orange/brown looking lump of corn on the cob. Mum then takes the plastic covers off the coleslaw and potato salad and uses the contents to disguise the burnt food.

The cat (feeling optomisitc) skulks back to view proceedings and knocks over the precariously balanced tin of beer. Dad curses.

Everyone perches somewhere not too damp and eats as quickly as possible as the shivering makes it hard to hold the paper plate.

Clouds obscure the very wan sun that peeped out for ten minutes. The rain starts. The assembled crowd pick up their plates and dash for the dry conservatory, where they watch the rain chuck it down.

Barbeque gets soaked. Next day they wash the snail/slug slime off it and cover it up with green plastic. It gets put to the back of the shed for another year.

Subject: RE: BS: barbecue recipes
From: GUEST,leeneia
Date: 12 Apr 06 - 02:38 PM

What, no mosquitoes?

Wish I could be there.

Subject: RE: BS: barbecue recipes
From: michaelr
Date: 12 Apr 06 - 07:26 PM

SRS -- what an ungracious attitude you display.

I come to the Mudcat to find and/or share information. I have learned much, and numerous times I've had misconceptions corrected by someone who knew more than me. I am thankful for those chances to expand my knowledge. It certainly wouldn't occur to me to make small-minded gripes about those who are better informed.

"Uppity" I am not. Just better informed. See The Difference between Barbecuing and Grilling.

Cheers,
Michael

Subject: RE: BS: barbecue recipes
From: Stilly River Sage
Date: 12 Apr 06 - 07:40 PM

Oh, okay. So you weren't being snotty when you wrote this?

Wrong. Barbecue involves SMOKE. Let's get the terminology right, shall we?

Give me a break, fella. You can dish it out but you can't take it.

SRS

Subject: RE: BS: barbecue recipes
From: Stilly River Sage
Date: 12 Apr 06 - 07:45 PM

And you trust the inventor of SPAM to tell you how to cook meat? I think not!

Subject: RE: BS: barbecue recipes
From: number 6
Date: 12 Apr 06 - 07:46 PM

Sorry guys ... please don't spoil the barbecue.

Here have a beer, tell me, what's your fav barbecue?

My thanks for the recipe's so far.

sIx

Subject: RE: BS: barbecue recipes
From: bobad
Date: 12 Apr 06 - 07:54 PM

Has anyone here tried fresh sardines grilled and sprinkled with sea salt and lemon juice - delicious, also octopus Greek style, grilled and served with olive oil, lemon and chopped onion - out of this world.

Subject: RE: BS: barbecue recipes
From: michaelr
Date: 12 Apr 06 - 07:56 PM

Nothing snotty about it, just stating a fact. If you can't take being corrected, don't shoot off your ill-informed mouth in a public forum.

The Hormel page just happened to pop up first when I googled "Difference between Barbecue and Grilling" and clicked "I'm feeleng lucky". I'm sure there's plenty more. Go inform yourself.

Subject: RE: BS: barbecue recipes
From: The Fooles Troupe
Date: 12 Apr 06 - 08:24 PM

"Go inform yourself."

oooooooooooooooo!

Subject: RE: BS: barbecue recipes
From: The Fooles Troupe
Date: 12 Apr 06 - 08:28 PM

GUEST
Date: 12 Apr 06 - 12:16 PM


That was too good to not have a name to attribute it to should I want to share it!

Subject: RE: BS: barbecue recipes
From: number 6
Date: 12 Apr 06 - 08:51 PM

Jeeeezuz .... fightin in a barbecue thread ... isn't nothing sacred anymore !?!?!

Bobad ... wow, will definatly try out those sardines a Octupus Greek
style.

Has anyone barbecued lobster ??

sIx

Subject: RE: BS: barbecue recipes
From: bobad
Date: 12 Apr 06 - 09:06 PM

6

Make sure you get the octopus tenderized or else it will be like chewing rubber - ask a local Greek restaurateur.

Subject: RE: BS: barbecue recipes
From: bobad
Date: 12 Apr 06 - 09:11 PM

And yeah 6, I agree, fighting in a barbecue thread - sheesh - must be a full moon or something.

Subject: RE: BS: barbecue recipes
From: The Fooles Troupe
Date: 12 Apr 06 - 09:15 PM

FULL MOON AT EASTER!

Subject: RE: BS: barbecue recipes
From: Stilly River Sage
Date: 12 Apr 06 - 09:21 PM

I slow cook salmon that has been marinating overnight in brine. It cooks very slowly in a low heat in a very smoky environment and I would never call it "barbecue." It's smoked salmon. Your definition is not correct because you apply it too broadly, as far as I am concerned, and your abrupt and rude entrance into this thread is not appreciated. No one needs to stand still for your obnoxious and supercilious form of self-serving "correction." You haven't offered any recipes, just a link to fu*king Hormel, of all places.

Did Martin Gibson hire you to fill in for him while he's in Europe?

SRS

Subject: RE: BS: barbecue recipes
From: number 6
Date: 12 Apr 06 - 09:34 PM

SRS ... we have here in Canada, and I'm sure you have them in the U.S. backyard fish smokers. We call salmon grilled on a barbecue, barbecued salmon ... again as previously mentioned cultural differences ... in my first thread I posted a recipe for planked salmon ... what I failed to mention is that the cedar planks provide for thick aromatic smoke.

Has michaelr some recipes for spam ... my wife would faint with absolute horror knowing or let alone hearing of these.

sIx

Subject: RE: BS: barbecue recipes
From: Stilly River Sage
Date: 12 Apr 06 - 10:40 PM

sIx,

I use a "Little Chief" smoker (Luhr Jensen) for smoking fish, chicken, turkey, various things. My Dad used to smoke cheddar cheese, one of his specialities. Fish I leave in for most of the time allotted to cook it, other meats I leave in for only a pan or two of chips (maybe 45 minutes to 2 hours) to just give the flavor, then they're baked in the oven.

I use a covered grill and charcoal for some meats that cook hotter and are cooked after being marinated or having extra sauce spooned on during cooking. Sometimes the oil in the sauce is what is needed to get that smokey flavor if the meat is very lean. Sometimes I grill salmon on this charcoal grill, giving it a quick seer on the grill meat side then turning it over and finishing cooking with the skin side down.

I grew up in Seattle and when I was a kid if someone referred to barbecued salmon or whatever (hot dogs, hamburgers, other meat) it meant meat cooked on something like that grill (Webber, Old Smokey, etc.), and usually without any extra seasoning or amendments. But now I live in Texas, where Barbecue (with a capital B) is an art and where secret sauces are closely held secrets. They make these big heavy steel barrel smokers that are on wheels and hauled behind pickup trucks to picnic grounds. They cook hot. The cooks usually start going pretty early because time is involved but that's partly because they're cooking big briskets and turkey and chicken and sometimes goat.
I've tried the rest of it, but I draw the line at goat. It's awfully gamey.

SRS

Subject: RE: BS: barbecue recipes
From: number 6
Date: 12 Apr 06 - 10:45 PM

I do see where your coming from SRS ... where you grew up is where I'm coming from ... that's why I appreciate other people's input regarding barbecuing/grilling.

Actually ... I'd try goat ... I like 'grilled' :) lamb.

I haven't tried anything cooked in a smoker ... but I have been eyeing them with much interest.

Again ... appreciate the input.

sIx

Subject: RE: BS: barbecue recipes
From: The Fooles Troupe
Date: 12 Apr 06 - 10:51 PM

SRS

you have to be game to eat goat.

Subject: RE: BS: barbecue recipes
From: michaelr
Date: 12 Apr 06 - 11:17 PM

"Barbecuing

Barbecuing refers to foods that are cooked with a long, slow process using indirect, low-heat generated by smoldering logs or wood chips that smoke-cook the food.
The fuel and heat source are separate from the cooking chamber, but the cooking chamber contains enough heat to properly cook the food over a long period of time.
The cooking chamber fills with smoke, giving the food its characteristic smoked flavor, which varies depending on the type of wood that is used for the fuel.
The best temperature for barbecuing is between 200°F and 300°F. If the temperature rises above 300°F, it is considered grilling.

"Grilling

Grilling refers to foods that are cooked quickly and directly over high heat.
Grilling temperatures typically reach 500°F or more, but any temperature above 300°F is considered a grilling temperature.
The high heat of grilling sears the surface of meat, creating a flavorful browned crust.

"We point this out because many folks incorrectly refer to grilling as barbecuing and there is a BIG difference because barbecuing is, as said before, done with indirect heat and takes much longer." (From http://www.barbecuen.com/bbq-96.htm)

http://www.bbqmyths.com/grilling.html
http://www.recipetips.com/kitchen-tips/t-91-201/Difference-Between.asp
http://www.jennieoturkeystore.com/knowledge.asp?id=201&catitemid=91
http://et.sdsu.edu/radair/world_wide_weber/bbq_or_grill.htm


If you live in Texas, SRS, you should know this. As for abrupt and rude, obnoxious and supercilious, and comparisons to Martin Gibson, take a fucking pill, buddy. None of that applies to my original post.

I don't have a slow smoker, so no BBQ recipes here. But if anyone is interested in my short ribs recipe, or my lavender-smoked rack of lamb, let me know. I'll be happy to share.

Cheers,
Michael

Subject: RE: BS: barbecue recipes
From: number 6
Date: 12 Apr 06 - 11:19 PM

Sure ... I would michael!

sIx

Subject: RE: BS: barbecue recipes
From: michaelr
Date: 12 Apr 06 - 11:22 PM

You got it, sIx... but it'll have to wait `til tomorrow, because my band is arriving for rehearsal. I'll get back to you.

Subject: RE: BS: barbecue recipes
From: GUEST,crazy little woman
Date: 13 Apr 06 - 09:49 AM

"FULL MOON AT EASTER!"

Easter comes on the first Sunday after the first full moon after the vernal equinox. This month it is April 13th - which may explain some of the verbal sparring we are seeing in this thread.

What do they do if the first full moon and the first Sunday coincide, I wonder?

In my backyard there is a crabapple tree. It is mature and quite big, maybe 18 or 20 feet across. Its dropped branches make excellent fuel for the grill.

I never liked food cooked on charcoal, and I now I think that what I was tasting was the charcoal lighter fluid. Cooking on wood without any fluid is more delicious, I think.

Subject: RE: BS: barbecue recipes
From: Stilly River Sage
Date: 13 Apr 06 - 10:05 AM

The point of this thread, MichaelR, is that not everyone agrees about this form of cooking. You found rules in print that you consider hard and fast about barbecue versus grilling, but other opinions and nuances are at least as valid as your opinion, so give it a rest. And your first post was very rude, so go take your own pill, pal.

Goat and lamb, sIx, are worlds apart in flavor. And tenderness. I have actually tasted goat, and I wasn't thrilled with it. I've eaten any number of wild game meats over the years because I have lots of friends who hunt. Moose, venison, elk, and the now-commercial bison are all so lean they wouldn't do well on the grill, I don't think. Maybe bison would work. Friends using ground moose for things like tacos always had to add beef fat to it to get a good consistency.

SRS

Subject: RE: BS: barbecue recipes
From: The Fooles Troupe
Date: 13 Apr 06 - 10:13 AM

Kangaroo is also very lean.

Subject: RE: BS: barbecue recipes
From: Stilly River Sage
Date: 13 Apr 06 - 10:21 AM

Oh! You eat those cute 'Roos? Next you'll be telling us you slap a wallaby on the barby. . .

Subject: RE: BS: barbecue recipes
From: bobad
Date: 13 Apr 06 - 10:22 AM

Here's a recipe that I have made for get togethers and even though it takes a little time, the results are always pleasing. As close to an authentic southern barbecue as you can get without using the appropriate gear.

SMOKY BRISKET

For the dry mop:
1/2cup sweet paprika
3 tablespoons salt
2 tablespoons freshly ground pepper
1 4-pound piece of brisket

For the wet mop:
2/3 cup water
11/2 tablespoons instant espresso crystals
2 cups ketchup
3/4 cup Worcestershire sauce
8 tablespoons butter

For the barbecue sauce:
I medium onion, peeled, pureed
1/4 cup olive oil
41/3 cups tomato puree
2 cups water
3/4 cup dark brown sugar
2 bay leaves
2 cubes beef bouillion
3 tablespoons hot sauce, like Tabasco
2 tablespoons chili powder
1 tablespoon cayenne pepper
1 tablespoon lemon juice
3/4 teaspoon freshly ground pepper
1/4 teaspoon salt
1/3cup cider vinegar.

1. To prepare the dry mop: Combine dry mop ingredients. Rub all over brisket. Set aside.
2. To prepare the wet mop: Combine wet mop ingredients, except butter, in a small saucepan.
Bring it to a boil. Lower heat and simmer for 20 minutes. Remove from the heat and whisk in the butter, set aside.
3. Grill the brisket slowly for 2 hours, basting every 30 minutes with the wet mop.
4. Meanwhile, make the barbecue sauce. Combine olive oil and onions in a saucepan. Saute until translucent, about 5 minutes.
Add the remaining ingredients, except for the vinegar, bring it to a boil, lower heat and simmer for 20 minutes.
Remove from the heat, stir in the vinegar. Cut the brisket into thin slices and serve with barbecue sauce.

Subject: RE: BS: barbecue recipes
From: The Fooles Troupe
Date: 13 Apr 06 - 10:26 AM

Roos and wallabies are similar, but different...

Actually, nobody I knew ever chucked a prawn (shrimp) on the BBQ before that damn silly ad...

Subject: RE: BS: barbecue recipes
From: The Fooles Troupe
Date: 13 Apr 06 - 10:34 AM

Ok, explain, wallabies are smaller, cute cuddly and tend to live amongst sheltered areas, like trees and rocks. Roos can reach up to 2 metres plus and tend to live in open grasslands.

Roos are also a pest and in overwhelming numbers, well above the normal 'natural' numbers, so have been shot for dog meat, until it was realised just how lean and healthy the meat was. Farmers sunk bores for cattle water, the roos liked that and the extra grass, and bred like crazy - they can have three on the go at once, one at foot, one in pouch, and one in uterus in stasis, waiting for rain, so they can restart this one real fast.

Subject: RE: BS: barbecue recipes
From: bobad
Date: 13 Apr 06 - 10:46 AM

This recipe came from a now defunct Ottawa restaurant called Abe and Roscoe's which also brewed their own beer on premises. It produces the best barbecued ribs I have ever tasted, not overly sweet like most others. I cut the amount of salt in the dry rub way back.

Abe & Roscoe's Baby Pork Ribs

4 racks baby back ribs

For the dry rub:
1/4 cup (50 mL) salt
1/4 cup (50 mL) granulated sugar
2 tablespoons (25 mL) paprika
1 tablespoon (15 mU garlic powder
2 tablespoons (25 mL) black pepper

For the marinade:
2 bottles beer
2 tablespoons (25 ml) Worcestershire sauce
2 tablespoons (25 mL) cracked peppercorns
2 tablespoons (25 mL) chopped garlic
1/4 cup (50 ml) canola oil
1/2 tablespoon (7 mL) hot sauce

For the barbecue sauce:
1 teaspoon (5 mL) ground cinnamon
1 teaspoon (5 mL) ground black pepper
11/2 tablespoons (22 mL) paprika
1 teaspoon (5 mL) dried oregano
1 teaspoon (5 mL) hot sauce
1 cup (250 mL) white vinegar
1 cup (250 mL) ketchup
1/2 cup (125 mL) tomato sauce
1/2 cup (125 mL) beer
1 cup (250 mL) molasses

1. Combine all ingredients for the dry rub and rub into the ribs. Place them in a baking pan; cover and refrigerate 2 hours.
2. Combine all marinade ingredients and pour over the ribs.
Place the baking pan on the stovetop and bring to boil, then cover the pan with aluminum foil and bake in oven at 350�F (180�C) for 3 to 4 hours
until ribs tear apart easily.
3. Make the barbecue sauce by combining all sauce ingredients in a saucepan; simmer 30 minutes.
Cool. Brush the sauce over the ribs and finish the meat on a medium-hot barbecue for 10 to 15 minutes until ribs have caramelized on all sides.

Subject: RE: BS: barbecue recipes
From: Stilly River Sage
Date: 13 Apr 06 - 01:54 PM

My Dad had a crockpot recipe for barbecue spare ribs that he used to take to various pot lucks and Song Circle events. It never went outside or near smoke, but I think it may have had some liquid smoke in the recipe. The sauce was the secret. The meat bubbled away in the slow cooker for several hours. I think I have his recipe poked into one of his cookbooks (that are now comingled with my original cookbooks and books my Mom sent. . .it amounts to a good-sized cupboard full of cookbooks). I may go see what other recipes are in there.

Wallabees and Wallaroos are cute little Kangaroo relatives. I remember seeing them at the San Diego Zoo, but I don't think we have any here in Fort Worth, just a few large 'roos.

Google is offering an interesting mix of ads at the bottom: "Free Norwegian Salmon" (I'm sure there is some fine print with that offer!) and "Save on SC Johnson Brands." Now what got the cleaning stuff tacked onto this discussion? Maybe the use of "wood" in the discussion above?

SRS

Subject: RE: BS: barbecue recipes
From: TheBigPinkLad
Date: 13 Apr 06 - 02:52 PM

Life's feast!
Baked in an outpost of empire,
Buccan style; barbacoa.
Exotic toothsome delicacies
Cooked with cassia bark from India and
Cinnamon from Serendip
Dusted with Spanish saffron, and
Anise fetched down the silk-road from China.
Dilled fish-flesh and
Porcine morsels in gingered juices;
Coney steeped in junipered gin!
Pullets lashed in the red wine of Tarragon; and
Medallions of pink, stuck with cloves and
Roasted ripe with rosemary!

Subject: RE: BS: barbecue recipes
From: DougR
Date: 13 Apr 06 - 06:11 PM

What the Hormel folks refer to as barbecuing I would consider "Smoking." I think of "barbecuing" as a generic term that could include either grilling or smoking. Perhaps the difference in descriptions has something to do with the part of the world you live in.

Anyway, I can offer a good "Pulled Pork" recipe if anyone is interested.

It's from Dr. BBQ's "Big-Time" Barbecue Cookbook.
1 pork butt (7 pounds bone in)
Big-Time Barbecue Rub (recipe follows)
1/2 cup salt
1/2 cup turbinado sugar
1/4 cup granulated sugar
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 tablespoon paprika
2 tablespoon chili powder
2 tablespoon freshly ground pepper
2 teaspoons cayenne pepper (or to taste)
1 tablespoon dried thyme
1 tablespoon ground cumin
1 teaspoon ground nutmeg
(You will have ample rub left over for future barbques)

Quoting Dr. BBQ, "Unless I find something weird on the outside, like a piece of tough cartilage or a hunk of fat that should have been cut off at the packing house, I really don't trim anything off the butt. I pack the "Rub" on as heavily as I can in the exposed meat areas. No need to season the fat cap. Return it to the refrigerator for at least a half hour but up to 12 hours (I chose 12 hours DR)

Prepare the cooker for indirect cooking at 235 degrees F, using hickory and cherry wood for flavor (I use wood pellets from old Jim Beam oak barrels obtainable at ...HORRORS, Wal-Mart). Put the butt in fat side up. Cook for at least 10 hours before even taking a peek (except to replenish the wood supply). After that, check it every hour until it reaches an internal temperature of 190 degrees F. If the bone is sticking out and the meat feels soft, it is done. If it's still a little tough, cook it a bit longer, but not past 200 degrees F (I finish it off in the kitchen oven if necessary).

Take it out of the cooker and let it rest for one-half hour. Using two forks, slide the fat cap off and discard. Remove the bone and discard it. Now just work through the butt, shredding the good meat and discarding any fat. Toss the meat together with a little more rub and serve."

I've used this recipe several times and it is excellent.

DougR

Subject: RE: BS: barbecue recipes
From: michaelr
Date: 13 Apr 06 - 08:15 PM

LOL -- it's not my opinion. It is the correction of a widespread misnomer.

sIx, here ya go:

My Weber is too small for the indirect-heat method, so I pre-cook my ribs and chicken in the oven and finish them on the grill. I usually have four or five different commercial BBQ sauces in the fridge (some sweet, some tangy, some spicy; a favorite is the very smoky Woody's Cook-In sauce) and mix them together.

Pork Spareribs

Spice Rub:
Paprika
Granulated garlic
Cayenne pepper
Black pepper
Spike
Emeril's Southwest Essence
Brown sugar
Salt

Mix spices together and rub on both sides of a slab of spareribs. Place ribs on a large sheet of aluminum foil. Crimp the sides, leaving the short side open. Pour in ½ cup of beer or white wine. Crimp the short side of the foil packet.

Place on a baking sheet and cook in 300° F oven for 90 minutes. Open foil packet, remove ribs, and carefully pour liquid into a sauce pan. Reduce by 1/3 and mix with BBQ sauce.

Place ribs, bone side down, on the grill and cook for 10 minutes. Brush with sauce and turn. Cook until crispy. Serve with more sauce.



Lavender-smoked Rack of Lamb

I discovered the wonders of lavender smoking last year when someone gave my wife a bunch of dried lavender stalks. Don't use the flowers, just the stalks. Soak them in water for 45 minutes. They impart an incredibly wonderful flavor that has to be experienced. (Also works great with pork or chicken.)

Cover the rib ends in foil to prevent charring. Rub the lamb with a mixture of minced garlic, black pepper, salt and chopped rosemary. Grill, fat side down, until well browned, then turn. Place soaked lavender stalks on the coals, cover the grill, and cook for 20 minutes or until medium rare.

Subject: RE: BS: barbecue recipes
From: The Fooles Troupe
Date: 14 Apr 06 - 01:09 AM

Hey! no pulling the pork round here, please!

Subject: RE: BS: barbecue recipes
From: DougR
Date: 14 Apr 06 - 11:57 PM

Wow! You're a riot, Foolestroupe.

DougR

Subject: RE: BS: barbecue recipes
From: number 6
Date: 15 Apr 06 - 12:01 AM

Much thanks for those recipe's michaelr .... I especially like the rack of lamb and the smoked lavender!!

sIx

Subject: RE: BS: barbecue recipes
From: Stilly River Sage
Date: 15 Apr 06 - 11:45 AM

Do you want my brine recipe for smoked salmon? I'll have to go dig it out, and it isn't used for anything other than marinading, it isn't a sauce (and as it happens, after soaking overnight you wash a lot of it off).

SRS

Subject: RE: BS: barbecue recipes
From: The Fooles Troupe
Date: 15 Apr 06 - 11:43 PM

I' know I'm not a riot DougR, but I did watch one once from 100 metres away...

Subject: RE: BS: barbecue recipes
From: The Shambles
Date: 02 Oct 06 - 02:13 AM

Refresh

Subject: RE: BS: barbecue recipes
From: Scoville
Date: 02 Oct 06 - 11:39 AM

Note about ribs: Ribs should be tender but NOT falling off the bone. Defeats the purpose of eating them off the bone as finger food if the meat falls in your lap when you pick them up.

Subject: RE: BS: barbecue recipes
From: Dave (the ancient mariner)
Date: 02 Oct 06 - 11:51 AM

Marinade sirloin steak in Warres 10 year old Port overnight. BBQ the steak as you saute' some fresh onions and mushrooms in butter and the Port wine. Flambe' with Napoleon Brandy and serve hot with flowering Kale, and new potatoes. (Good French Bread goes well with it too)

Yours, Aye. Dave

Subject: RE: BS: barbecue recipes
From: GUEST,number 6
Date: 02 Oct 06 - 02:21 PM

True scoville .... part of the problem you mentioned is due to the fact some people boil them first, then they barbecue them. Pre-boiling, defeats the purpose. Then again, baby back ribs should only be used when barbecuing.

sIx