Top

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

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.

How the Internet Changed the BBQ Culture

July 4, 2008 by · 1 Comment 

Internet BBQThe 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.

Better Barbecue with Aluminum Foil

July 3, 2008 by · Leave a Comment 

Aluminum foil is a valuable tool for preparing bbq ribs, pork butts, and brisket. When used correctly, it helps improve consistency and predictability in barbecue preparation.

Some might call it a “crutch”, but for me using aluminum foil is a common sense approach to preparing good barbecue. I’m not currently aware of any bbq contest winners that do not use it in abundance. I’m not saying you can’t win without it, but I’d wager that 95% of all bbq contest champions are using it when they prepare their contest meats.

Here are some examples of how I use it:

For ribs…..I slow cook my baby backs for 2 1/2 hours at 225 degrees. Then I wrap them in a double thickness of foil with the meat side down with three ounces of apple juice or grape juice or a mixture of both, for 1 1/2 hours cooking at 250 degrees. After an hour, I remove the foil, brush on my favorite sauce, and cook for 30 or 40 minutes until the meat starts to pull away gently from the bones.

For pork butts or brisket…I slow cook the pork butts and briskets for 5 hours at 225 degrees and wrap in a double thickness of aluminum foil. I cook them until the internal meat temperature reaches 198 degrees as measured with a meat thermometer.

Using a double thickness of foil prevents the rib bones from puncturing the foil and the juice running out. When cooking bigger pieces of meat like briskets and pork butts, there is a lot of juice and aus jous that collects in the foil. A double thickness helps prevent leakage and preserves the juice for basting the meat later on, if desired.

Aluminum foil is also used as an aid to accelerate the cooking process. A pork butt or brisket cooked without using aluminum foil can take two or three hours longer to cook. It also makes a good disposable surface for preparing meats. At contests when water isn’t readily available at my cooksite, I sometimes spread a sheet of foil over my cutting board when injecting the larger cuts of meats. When finished, I simply fold up the foil and throw it away.

BBQ Tips

June 29, 2008 by · Leave a Comment 

If you’re a new barbecue cook or new to bbq contests, here are a few BBQ tips to shorten your learning curve. When I was starting these tips were shared with me and I share them with new cooks every chance I get.

How to keep BBQ hot if you’re not quite ready to eat it…use an ice chest/ice cooler. Put some hot water in an empty ice chest, close the lid and let it set for 3 or 4 minutes. Drain the hot water and you’ve got yourself a portable BBQ warmer. We’ve kept pork butts warm this way for 6 or 7 hours.

How to keep your hands clean when cooking BBQ…use powder free latex gloves. They come in packs of 100 at the local Sam’s Club and will keep your hands clean. You’ll maintain good sanitary practices too. Many bbq sanctioning bodies require the use of gloves when preparing contest entries.

How to keep your spouse interested in the BBQ hobby…get him/her involved in it with you. It’s a lot of fun. You meet nice people and it’s something you can do together.

How to keep your BBQ expenses in line with your budget…research all your purchases thoroughly. Make sure your purchase will do what you want it to do BEFORE you purchase it. For example, if you want to learn to cook whole hogs, you probably need to consider a big cooker or if you want to cook 10-15 racks spare ribs every weekend you’re going to need something bigger than a WSM.

How to continually improve your BBQ recipes…keep records of your cooking efforts including cook times, prepping techniques used and especially measurements for sauces or rubs and spices used. When you tweak the recipe for taste, only change one thing at a time–change the cook time, change the rub, change the sauce, but try to avoid completely changing everything all at once. Small changes to your technique and recipes will help you focus on the effects better and you’ll be able to fine tune the product quality more efficiently.

« Previous Page

Bottom