BBQ LAMB RIBS
July 6, 2008 by homebbq · Leave a Comment
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.
BOURBON MARINATING OR BASTING SAUCE
July 5, 2008 by homebbq · Leave a Comment
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.
SMOKING THE SHOULDER
July 5, 2008 by homebbq · Leave a Comment
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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. 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. |
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How the Internet Changed the BBQ Culture
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.
GRILLED SWEET ORANGE PORK TENDERLOIN
June 20, 2008 by admin · Leave a Comment
HomeBBQ.com
This recipe uses HomeBBQ.com Sweet Orange Habenero Seasoning
Ingredients:
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!
