HomeBBQ.com Passes on the FBA TOTY Cup
January 6, 2009 by homebbq · Leave a Comment
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Jan 3, 2009 Ormond Beach, FL - After originally being presented the FBA Team Of The Year Cup after the 2003 season, by the Sorry Boys, the FBA TOTY winner from 2002. HomeBBQ.com managed to hold on to the cup for 5 consecutive years.
On this night, the FBA TOTY Trophy was presented to Rob (RUB) Bagby of Swamp Boys BBQ. Rub had an outstanding season which included 8 Grand Champion wins. Congratulations goes out to Swamp Boys BBQ, and good luck for the 2009 Season.
The FBA TOTY Cup was donated by the Sorry Boys BBQ Team (Chip Faul and Gary Lehman).
More information can be found at - The Florida Barbecue Association
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Carne Adovada — A Taste of Heaven
September 24, 2008 by Big Dan · Leave a Comment
CARNE ADOVADA
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.
Big Dan
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Pan Fried Catfish Filets
July 5, 2008 by homebbq · Leave a Comment
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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
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Is My Barbecue Ready Yet? - Part 2
June 22, 2008 by homebbq · Leave a Comment
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By Kevin Bevington
Ok, we made our rub. Now that we have our barbecue tasting good, we want to make sure we are cooking it properly. BBQ that is cooked properly will actually stand out better than BBQ that may actually have better tasting seasoning and sauce. This is where a lot of new barbecue competition teams miss the boat, and especially those in the backyard trying to cook bbq for their friends and family.
Let’s start with the tools you will need to bring you closer to your tender barbecue goal. First, let’s talk about your cooker, or bbq smoker. Let’s face it, you can cook barbecue on anything, bullet style smoker, offset fire box smoker, ceramic smoker, electric smoker, pellet grill, charcoal grill, and even a gas grill. The most important aspect to cooking barbecue on any of these pieces of equipment is temperature control. You need to be able to maintain a consistent temperature, on whatever you are cooking, this means controlling fuel, and especially air flow. The more air you have flowing through your bbq cooker, the hotter it will be. If you slow down this air draw, you can then control your temperature.
In order to know what temperature you’re cooking your bbq at, you need a thermometer inside your cooker. The cheapest means of doing this is an oven thermometer, place this at the same level your meat is cooking at. An oven thermometer does not adjust quickly to the surrounding temperature, so a quick look will give you a fairly accurate reading of what the temperature is. A better means of checking temperature inside your barbecue cooker is by using an electronic probe thermometer inserted into the pit, at the cooking grate level. By using this means, you can keep an eye on your cooking temperature without opening the cooker to check it. However, you need to make sure that what you’re using to do this is made to be accurate at temperatures above 180 degrees F. Many probe thermometers begin to lose their accuracy pretty dramatically above this temperature. Most cookers come with a thermometer built into the door or lid. You can certainly use this, but keep this in mind, you will need to make sure it’s calibrated, and that is located close to where your meat is, in your bbq cooker.
The next tool in your arsenal, and arguably the most important one, is an instant read thermometer. The simple dial instant read that you can buy almost anywhere, will surely work, as long as you keep it calibrated. This is usually done using an ice bath, which is a container filled with ice, and a small amount of water added to fill the gaps between the ice cubes. This should read 32 degrees F; you can then adjust the lock nut on the back to make sure your thermometer reads properly. You can also use boiling water; however, water boils at different temperatures, based on how close you are to sea level. Again, you can buy electronic probe thermometers, and place them into your cut of meat, and watch the internal temperature throughout your cook, but as mentioned previously, you need to make sure they are accurate above 180 degrees F. Since most cuts used for barbecue, are larger, more fibrous cuts, and the goal is to cook them until they are tender, their finished temperature will be well beyond 180 degrees F.
Stay tuned for Part 2 of “Is my barbecue ready yet?”
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About the Author Kevin Bevington is the Pit master for the Championship BBQ Team, HomeBBQ.com He has won over 50 Championship Titles including 27 Grand Championships, and 27 Reserve Grand Championships. Kevin is releasing 2 DVD’s for the Backyard Cook, Grilling with HomeBBQ.com and Backyard BBQ with HomeBBQ.com. He also sells some of the finest bbq and grilling rubs, and Barbecue Sauce, the actual products he uses in Barbecue Competitions. |
SWEET AND SPICY BONE-IN PORK LOIN ROAST
June 20, 2008 by admin · Leave a Comment
HomeBBQ.com
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.
Items Needed:
2 - 3 lb Bone-in Pork loin roast
1 Jar of HomeBBQ.com Old Florida Key Lime Jerk Seasoning
Marinade Ingredients:
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)
Directions:
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 4 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 160 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.
Enjoy!
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!
The Renowned Mr Brown
June 20, 2008 by admin · Leave a Comment
Leonard Heuberger
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.
Tangerine Rotisserie Chicken
June 20, 2008 by admin · Leave a Comment
HomeBBQ.com
This Recipe uses HomeBBQ.com Old Florida Tangerine Pepper Seasoning.
TANGERINE ROTISSERIE CHICKEN
Ingredients Needed:
1 - 4 to 5 lb. whole chicken
1 - can chicken broth
2 - Tblsp melted Butter
1 Jar of HomeBBQ.com Old Florida Tangerine Pepper Seasoning
Directions:
Combine Chicken Broth, melted butter, and 2 tsp. of the Tangerine Pepper seasoning and mix thouroughly using a wire wisk.
Using an injector, and starting in the breast. Inject the chicken with approximately 8 to 10oz of broth, butter, and seasoning mixture (approx. 2oz per pound).
Season outside of chicken liberally with Tangerine Pepper Seasoning. Place Chicken on Rotisserie, and let cook 20 to 22 minutes per pound. Internal temp of thigh area should be 180 degrees.
When finished let chicken stand for 10 minutes before carving
Enjoy!
All BBQ Needs Is A Good Rub!
June 18, 2008 by homebbq · Leave a Comment
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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.
Ok, lets look at the ingredient make-up of the barbecue dry rub, first, almost all barbecue rubs will contain the following basic ingredients;
Kosher Salt
White Sugar
Black Pepper
Paprika
These ingredients are typically used in fairly equal amounts, and other spices, and sugars can be thrown in to enhance flavor based on the type of meat you are cooking. A few of these additional ingredients are;
Spices
Celery Salt
Cumin
Chili powder
Cayenne Pepper
Garlic
Sugars
Brown Sugar
Turbinado Sugar
Demerara Sugar
Golden Granulated
The most important thing to remember about putting a good dry rub together is balance. A good balance of flavors is key to complimenting the meats natural flavor, you don’t want to cover it up.
Once we have our ingredients established, along with their measurements, we can now use them on our bbq. On thicker cuts of meat, such as pork shoulder cuts (used in pulled pork bbq), or beef brisket (a texas bbq favorite), we will want to give ample marinate time for the flavors to work into the meat. On these thicker cuts, you will want at least 4 to 6 hours at a minimum, but ideally 10 to 12 hours is best. On thinner cuts such as pork ribs, or steaks, you should be looking for a minimum of 30 minutes to 1 hour, and ideally 4 to 6 hours.
Another key to using a rub is to work the rub into the meat. When you apply a bbq rub, you can apply it over a wet base, such as mustard, or oil (olive or canola). This is called a wet rub application, and can help the rub adhere to the surface of the meat. The most popular way to apply a rub is to shake it on heavy and dry. Once this is done, it is important to work it in, or massage it into the meat. This will help the rub flavor penetrate much quicker.
Now that I have given you the basics, it’s your turn! But, I will give a great all purpose BBQ Rub that works especially well on pork, and chicken. Enjoy!
Basic BBQ Rub
1/4 cup brown sugar
1/2 cup turbinado sugar
1/2 cup paprika
1/3 cup garlic salt
1/4 cup kosher salt
1 tablespoon chili powder
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
Kevin Bevington is the Pit master of the Championship BBQ Team, HomeBBQ.com. He has won over 50 Championship Titles. He also sells some of the finest bbq and grilling rubs, and Barbecue Sauce. For more information, please visit:
http://shop.homebbq.com
http://www.homebbq.com
