RED CHILE PUREE
1-2 cups water 8-10 dried red New Mexico chile pods
(Hot) – (get Hatch Valley if you can)
Tear tops off of chile pods and use knife or finger (use plastic food preparation gloves to protect your fingers as they will start to sting a bit — do not touch your eyes with your fingers until you’ve washed them) to clean out seeds and veins inside of each one. Place pods in medium sized pot and cover with water. Heat to boiling on high heat. Boil several minutes until pods are soft stirring occasionally to make sure they boil evenly. Place drained pods (save liquid) in blender container, then pour 1/2 of liquid into blender (keep the rest in the pot and add more water for the next batch) and blend until smooth, add 1-2 cloves garlic if desired. Add more water if needed, but keep in mind this is a puree, thicker than sauce or juice. When pureed, pour into a large stock pot. Sometimes you might need to pour thru a mesh sieve to remove any skins that did not blend up in the blender. NOTE: You will want to make several batches of puree.
CHILE COLORADO (Basic Red Chile Sauce)
2 T. butter
2 T. flour
2 C. red chile puree (see below)
2 C. chicken broth
3/4 t. salt
1/2 t. garlic powder
Dash oregano (use Mexican oregano if you can get it)
Heat butter in medium-size saucepan on medium heat. Stir in flour and cook for 1minute. Add red chile puree and cook for about another minute. Gradually add broth and stir, making sure there are no lumps, a whisk works best. Add seasoning to sauce and simmer at low heat for 10-15 minutes.
THE MARINATED PORK:
4 cloves garlic
1 T. salt
1 T. oregano
2 recipes or more of the Red Chile Puree (above)
3-5 lbs. (approx.) pork tenderloin roast
Add garlic, salt and oregano to chile puree. Cut pork loin into four large pieces (slice in half once horizontally and once vertically) and put them in a large, glass baking dish (even better, a stainless steel stock pot) and pour chile puree over to cover — turn meat to cover completely. Cover and refrigerate for a minimum of 24 hours (36-72 hours or more is even better — I like to marinate mine for a week). It is a good idea to stir it around once a day or so to make sure that every part of the pork soaks in the marinade.
FINAL ASSEMBLY AND COOKING:
Place marinated pork pieces in smoker or barbeque and cook using the indirect method to keep the marinade from burning(for best results, use some pecan wood chunks or chips for smoke flavor — pecan smoke is incredible with this dish but be careful not to over smoke) and cook until internal temp reaches around 150 (use a meat thermometer).
Remove pork from smoker and cut into cubes ½” to 1″ square and put into baking pan/dish about 3″-4″ deep. Pour chili colorado over pork cubes (the pork should be “swimming in it”) and put baking pan/dish into smoker – crank up the temp to around 325 (you can do this part in the oven inside if you want) and let it simmer (for best results, seal tightly with foil so the sauce doesn’t boil off and get too thick) for at least an hour – 2 or even 3 hours would be even better (if you simmer longer than an hour you must seal with foil or the sauce will boil off).
About 5 minutes before removing from smoker, remove the foil and layer on top (fairly thickly) a good amount of pre-shredded Kraft Mexican blend cheese. When the cheese melts (about 5 minutes) remove from smoker, let it cool for 5 minutes or so and serve with rice and beans and warmed flour tortillas.
NOTE: This recipe can be cooked in a regular oven (use a baking pan) instead of a smoker – you lose the pecan wood flavor but it is still incredibly delicious.
By Kevin Bevington
Now that we have our rub, the right equipment, and we are able to control a consistent temperature, we are ready to attempt the toughest meat to cook, Beef Brisket. Lets first discuss how to select the meat you are about to cook. Beef Brisket can typically be sold in 3 different size cuts.
First, is the whole packer cut, this whole cut includes the 2 very distinctly different muscles that make up the entire cut, you have the flat which would be considered the flat long piece of meat, the point, which includes the nose end, and the meat layer underneath the flat, which is separated by a layer of fat which is also known as a deckle layer. The whole packer cut is the most desirable cut to cook in your smoker, the main reason being, the tremendous amount of fat that can be left on this cut to give it plenty of moisture to draw from while cooking.
The secrets to juicy and tender barbecue have been closely guarded for many, many years and the art of barbecue has been handed down from father to son and treated as family heirlooms. The rising popularity of the Internet during the past decade has changed the culture of barbecue forever.
In the southeastern region of the country, barbecue usually referred to whole hogs cooked slowly over a fire of coals. Families often had their own recipes for rubs and sauces to go along with their favorite woods for smoking. Gaining access to these secrets wasn’t always easy. Good barbecue recipes were a source of family pride.
When I moved to Dickson, TN from Missouri in 1992, I was invited to help out with a family barbecue. I arrived at about 6 p.m. on Friday evening to find a hog roasting on chicken wire stretched over a metal bed frame. The cooks took turns roasting various meats including ducks, rabbits, and chickens throughout most of the night. There was a lot of conversation, some beer drinking, and a lot of work tending the fire. Periodically they would dab a vinegar marinade mixture on the hog.
After relocating to Florida in 2001, I rediscovered barbecue again. While searching the Internet for grilling tips and a recipe for pulled pork, I found Barbecuen.com and TheBBQForum.com. These websites reopened my eyes and ears to barbecue. About this same time, Food Network started airing various programs featuring barbecue restaurants, festivals, and contests.
A couple of years later, I discovered HomeBBQ.com and met up with Kevin. After a sharing a few e-mails and a couple of cell phone conversations, I drove to Kevin’s to help him break in a brand new Lang reverse flow offset smoker. I attended KCBS events with Kevin and Clara in Brooksville and Lakeland, FL and a few FBA events including the big contest in Sebring, FL. I struck out on my own at the Okeechobee, FL contest and got my first category win at the FBA event in Arcadia, FL in the chicken category. I’ve been preparing my own style of barbecue ever since.
I’ve cooked in KCBS events in Florida, Tennessee, Michigan, and Indiana since those early contest days and I’ve have competed against some of the best teams in the country holding my own with consistent top five overall finishes and several category wins. I’ve started my own web blog about barbecue to help others get started in the hobby and started selling my own spice rub on my personal web site.
Before the Internet Age, my learning curve would have been much, much steeper. However, for those seeking how-to barbecue information these days, championship recipes and techniques are only a few mouse clicks away. For $240, you can order a Weber Smokey Mountain from Amazon.com and have it delivered to your door step. You can spend some time reading the articles and forums and watching videos at VirtualWeberBullet.com or YouTube.com and learn how to use it effectively. There are numerous discussion groups and Forums that will answer any questions you have about specific cuts of meat or specific recipes you want to try out.
HomeBBQ.com is just another example of the vast amount of information provided on the World Wide Web for those that seek it out. I’m honored to have been invited to contribute to the collection of articles and discussions on this site. If you have questions about barbecue or suggestions for future articles, please let me know.
This recipe uses the HomeBBQ.com Old Florida Key Lime Jerk Seasoning, and a Cider Vinegar Marinade. Its real good, let us know what you think.
2 – 3 lb Bone-in Pork loin roast
1 Jar of HomeBBQ.com Old Florida Key Lime Jerk Seasoning
2 cups of Cider Vinegar
2 tbsp of brown sugar
1 tsp of salt
1 tsp of black pepper
1/8 tsp cayenne pepper (optional)
Mix Marinade Ingredients in non-reactive bowl. Place pork roast and Marinade in a sealed container or plastic bag, and let marinate for a minimum of 1 hour to a maximum of 2 hours.
Remove the pork roast from the marinade, and discard the marinade.
Season pork roast liberally with HomeBBQ.com Old Florida Key Lime Jerk Seasoning.
Let stand for 15 to 20 minutes before cooking.
This roast needs to be cooked indirect at a temperature of 350 degrees for approx. 20-25 minutes per pound. The internal temp of the roast when finished should be 150-155 degrees.
After removing from heat, let stand for 15 minutes before slicing. This will let the juices settle inside the roast.
This recipe can be used for cooking in the oven, smoker or grill.
This recipe uses HomeBBQ.com Sweet Orange Habenero Seasoning
2 – Pork Tenderloins
1 – Cup Balsamic Vinegar
1/4 – Cup Extra Virgin Olive Oil
1 – tsp Chopped Garlic
1 – Jar of HomeBBQ.com Sweet Orange Habenero Seasoning
Combine Balsamic Vinegar, Olive Oil, chopped Garlic, and 2 tsp Sweet Orange Habenero Seasoning in a non-reactive bowl.
Place Pork Tenderloins in sealed container, and pour in Vinegar and Oil mixture. Let marinate a minimum of 4 hours, preferrably overnight.
Remove tenderloins from marinade, and season liberally with HomeBBQ.com Sweet Orange Habenero Seasoning. Let stand for 15 minutes. Discard remaining marinade.
Grill Pork Tenderloins over medium-hot fire turning occasionally, for 15 to 25 minutes, until internal temp reaches 155 to 160 degrees.
Remove from heat and let stand for 5 to 10 minutes
Slice, serve, and enjoy!
In old Southern Slang, Mr Brown is the dark, smoky outside part of the barbequed pork, usually the shoulder. This is the traditional cooking style, perfected by generations of pitmasters to give Mr. Brown his deserved renown.
Southern Succor Rub
1/4 cup ground black pepper
1/4 cup paprika
1/4 cup turbinado sugar
2 tablespoons salt
2 teaspoons dry mustard
1 teaspoon cayenne
6 pound to 8 pound Boston butt
Southern Sop (optional)
Remaining Southern Succor Rub
2 cups cider vinegar
1 cup water
3 tablespoons ground black pepper
2 tablespoons salt
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 tablespoon cayenne
Serves 8 to 10
The night before you plan to barbecue, combine the rub ingredients in a small bowl. Massage the pork well with about half of the rub. Transfer the pork to a plastic bag and refrigerate overnight.
Before you begin to barbecue, remove the pork from the refridgerator. Pat down the butt with another coating of rub. Let the pork sit at room temperature for about 45 minutes.
Prepare the smoker for barbecuing, bringing the temperature to 200 degrees F to 220 degrees F.
If you plan to baste the pork, stir any remaining rub together with the mop ingredients in a saucepan and warm the mixture over low heat.
Transfer the pork to the smoker and cook it for about 1 1/2 hours per pound, or internal temperature reaches 170 degrees to 180 degrees.Mop the pork about once an hour in wood-burning pit, or as appropriate for your style smoker.
remove the pork from the smoker and let it sit for about 15 minutes, until cool enough to handle.Pull of chunks of the meat, and either shred or chop them as you wish. Make sure each serving has some of the darker chewier Mr. Brown along with the lighter interior meat. If you wish, serve the pork with Golden Mustard Barbeque Sauce, Carolina Red, or Vaunted Vinegar Sauce.
By Kevin Bevington
As the masses begin to uncover their bbq grills and smokers for the season of barbecue and Grilling, many wonder what will set theirs apart from the rest. The answer? A good rub can make a world of difference. Sure, a good barbecue sauce is still a good thing to have to compliment your meal, but the seasoning is the key.
A bbq rub, is commonly referred to as a dry marinade, many times, it can actually bring more flavor to your barbecue than a liquid marinade, especially when used in a similar fashion.