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BBQ BEANS

July 6, 2008 by · Leave a Comment 

BBQ Beans4 cans canned pinto beans,including the liquid

Spice Mixture
3 tbls paprika
1 tbls chili power
1 tbls onion powder
1 tbls garlic powder
1 tbls black pepper
1 tbls sea salt, or regular table salt
1 tbls sugar
1 tsp cayenne pepper, or more

Add 2 heaping tablespoons of the spice mixture, place in a cast iron pot. You can use a casserole dish but it will get black from the smoke. Place it uncovered way in the back of your pit and let smoke for a couple of hours. Take it off the pit and stir well tasting them to make sure they have enough smokey flavor, you can stick them back on if you want more smoke. Place a top on the pot and keep warm in a oven or sit the pot on the cover of your pit.

BBQ LAMB RIBS

July 6, 2008 by · Leave a Comment 

BBQ Lamb Ribs from HomeBBQ.com

BBQ Lamb Ribs
2 Tbs lemon pepper
1 Tbs garlic powder
1 Tbs salt
1 Tsp chopped parsely
2 8 bone slabs of lamb ribs, trimmed

Mint Sauce
1/2 cup cider vinegar 1/2 ounce bourbon 1 Tbs sugar 1 Tbs chopped mint leaves

Coat ribs liberally with spices
Place bone side down on grill, and grill with indirect heat for 40 to 50 minutes. Turn ribs and cook an additional 25 minutes.

Combine mint sauce ingredients and bring to a boil. Reduce heat and simmer for 10 minutes stirring frequently.

Pan Fried Catfish Filets

July 5, 2008 by · Leave a Comment 

 
Pan fried catfish filets, soaked in Buttermilk, and seasoned with HomeBBQ.com Deep South Tangerine Pepper.
This recipe uses the following ingredients;
 
1-2 lbs. – Catfish Filets
2 cups –  Buttermilk
4 tsp – HomeBBQ.com Deep South Tangerine Pepper
1 cup – flour
2 – tsp salt
2 – tsp pepper
canola oil
 
 
Place catfish filets in buttermilk and let soak 6 to 8 hours, remove the catfish from the buttermilk, and squeeze off excess buttermilk. Pat filets dry with paper towels. Season each side of filet with approx. 1 tsp of HomeBBQ.comTangerine Pepper. Let marinate with spice for 15 to 30 minutes.
 
Combine flour and salt and pepper.
Coat both sides of filets with the flour mixture.
Place catfish in heated canola oil.
Cook approximately 3 minutes per side (look for flaking and seperating of texture, do not overcook)
Let catfish drain on paper towels… Serve and enjoy
 

Basic Brisket Rub

July 5, 2008 by · Leave a Comment 

Here is a basic rub for beef brisket. Use liberaly.

 Basic Brisket Rub

This is best used over a coat of yellow mustard, however Worcestershire sauce is good also. 

1/2 cup Paprika
2 Tbs. Brown Sugar
2 Tbs. Chili Powder
2 Tbs. Onion Powder
2 Tbs. Garlic Salt

BASIC BBQ RUB

July 5, 2008 by · Leave a Comment 

 
Here is a basic bbq rub recipe to use on just about anything!
Basic BBQ Rub
1/4 cup salt (non-iodized)
3 Tbs Brown Sugar
2 Tbs Black Pepper
1 Tbs. Garlic Salt
1 Tbs. Paprika
1 Tbs. Chili Powder
1 Tsp. Sugar
1 Tsp. Onion Powder
1 Tsp. ground Cumin
1 Tsp. Red Pepper (optional)

 

BOURBON MARINATING OR BASTING SAUCE

July 5, 2008 by · Leave a Comment 

BOURBON MARINATING OR BASTING SAUCE (pulled fom BBQ List Archive)
BOURBON MARINATING OR BASTING SAUCE
 
2 tablespoons lard (oil can be used, slightly different result)
2 tablespoons, each hot red chili powder and mild red chili powder
1 onion finely chopped
1 tablespoon minced garlic
14 ounces tomato puree
1/2 cup worcestershire sauce
2 tablespoons cider vinegar
1/2 cup yellow mustard
1/2 cup firmly packed brown sugar
1/4 cup bourbon
2-3 drops liquid smokePlace the lard in a large, non reactive saucepan and saute the onion and garlic until soft, about 10 minutes. Add the remaining ingredients and continue cooking for about another 30 minutes. Stir frequently to prevent sauce from burning. Allow to rest for at least an hour before using.This is a marinating or basting sauce. To marinate, coat the meat with the sauce and leave in the refrigerator, covered, over night, or about 8 to 12 hours. Continue to baste with the sauce as the meat cooks. It’s NOT a table sauce, but works best when cooked into the meat. Best with pork or beef.

Makes about 2 cups.

 

BBQ SAUCE by R Mailey

July 5, 2008 by · Leave a Comment 

 
BBQ SAUCE by R Mailey
BBQ Sauce
 
1 tbsp Olive Oil
1/8 Cup Red Onion finely chopped
1/4 Cup Cider Vinegar
1/4 Cup Yellow Mustard
3/4 Cup Ketchup
1/4 Cup Brown Sugar
2 tbsp Worcestershire Sauce
2 tbsp Lemon Juice
2 cloves Garlic, crushed
1/4 tsp Cumin 1 tbsp Balsamic Vinegar
1 tsp Liquid Smoke-Hickory

PORK RUB

July 5, 2008 by · Leave a Comment 

A Pork Rub by R Mailey
A Pork Rub
 
3 tbsp Brown Sugar
4 tbsp Paprika
1 tbsp Sea Salt
1 tbsp Black Pepper
2 tbsp Chili Powder
2 tsp Cumin
1 tsp Dry Mustard
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Thyme Powder
1 tsp Sage
1 tsp Coriander Powder

SMOKING THE SHOULDER

July 5, 2008 by · Leave a Comment 

 
Pork shoulder is really two cuts of meat, the butt portion or “boston butt” and the picnic. Typically the shoulder is used for pulled pork, and rightfully so, if cooked properly this meat will practically pull itself. If you have heard the term “low and slow” it definately applies here. This cut of meat loves time. Ok, lets get started!
Smoking The Shoulder
 
Description: Pork shoulder is really two cuts of meat, the butt portion or “boston butt” and the picnic.Typically the shoulder is used for pulled pork, and rightfully so, if cooked properly this meat will practically pull itself.

If you have heard the term “low and slow” it definately applies here. This cut of meat loves time.

Ok, lets get started!

If I buy a shoulder, I will try to get them to take as much of the skin off as possible, without removing the fat cap.

Its very difficult to use a rub when there is alot of skin.

I like to use my Florida Rub (listed under rub recipe’s). It does a great job on this cut of meat.

1. Thouroughly coat the shoulder with yellow mustard.
2. Liberally cover the meat on all sides with the rub.
3. Let marinate over night covered and refridgerated.
4. I usually soak my hickory chunks over night as well.
5. Bring the smoker up to a temperature between 200 – 225 degrees.
6. Place shoulder on V-Rack in drip pan (BGE), or directly on the rack in water smokers and offsets, and place it in the smoker (make sure you add your wood chunks to the fire).
7. Smoke the shoulder for about 75 to 90 minutes per pound, depending on what temperature you are cooking at, type of pit, and the physical size of the piece of meat
8. About half way through the cook, remove the shoulder from the smoker and wrap in heavy aluminum foil.
9. Either place it back into the smoker, or in the oven at 225 degrees.
10. Let cook wrapped until the internal temp reaches 194 to 200.
11. When finished, let stand wrapped for about 10 to 20 minutes, and then start pulling it apart.
12. Now its time to add a finishing sauce, I like to use the Vaunted Vinegar sauce (from Smoke and Spice), or STUBB’s spicy.
13. Place back into the oven at 200 degrees covered for 30 to 60 minutes.
14. Remove from the oven and serve

This should make you a hit at any party.

Cooking times will vary based on the type of smoker you are using. Make sure to read the manual.

BBQ BEEF SHORT RIBS

July 5, 2008 by · Leave a Comment 

 
A recipe for Beef Short Ribs
BBQ Beef Short Ribs
 
 
1/4 cup brown mustard
1/4 cup olive oil
2 Tbs lemon juice
2 Tbs chopped parsley
1/2 Tsp garlic powder
4 lbs beef short ribsMix all ingredients in a non-reactive bowl. Liberally coat ribs with the wet rub mixture. Let marinate for a minimum of 4 hours (best overnight). Place in smoker (or indirect on grill)at 240 degrees for approximately 2 hours. Wrap in aluminum foil and cook for an additional 1 hour or until ribs are tender.

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