December 23, 2006
How To Cook Barbeque Ribs
How To Cook Barbeque Ribs
Author: Andrew Bicknell
Nothing says barbeque quite like a rack of ribs covered in
finger licking good barbeque sauce. If prepared correctly there
is nothing better than bbq ribs. But for many people barbequing
ribs can be difficult because they need to be slow cooked to
bring out the flavor and taste. Slow cooking ribs on a grill is
an art form that can be hard to duplicate if you dont have the
patience or know how to do it right. But never fear there are
ways to take the guess work out of how to cook barbeque ribs.
First off lets look at the different types of ribs you can
barbeque.
Pork Baby Back Ribs Probably the most well known and
easiest to cook. They are tender and can be cooked quickly on
the grill.
Pork Spare Ribs These are bigger than baby back ribs and
take quite a bit longer to cook.
Beef Ribs The largest of all ribs they take a considerable
amount of time to cook, particularly if you want them to be
tender as they are tougher than pork ribs. It is best to braise
them before grilling
Beef Short Ribs Also need to be slow cooked to bring out
the tenderness. Much like beef ribs.
The problem most people have when it comes to barbequing ribs
is either overcooking them, which leads to dry and tough ribs,
or not cooking them long enough which can be a potential health
hazard. One would guess that that is why most of the time they
get overcooked.
There are ways around this problem. You can pre-cook your ribs
either by boiling, steaming or slow cooking them in the oven
before you put them on the grill. Make sure you pre-season your
ribs before using these methods as this will help bring out the
flavor in your ribs. Many people boil or steam their ribs with
beer which not only adds flavor but also tenderizes the meat
making it fall off the bone. You can pre-cook your ribs from
anywhere from 1 to 4 hours depending on which method you are
using.
Once they have been pre-cooked just throw them on the grill for
5-10 minutes a side and brush on your favorite barbeque sauce.
Before you know it you will have perfectly grilled ribs that
are ready to eat.
About The Author: Andrew Bicknell is a barbeque afficianado
with a website about barbequing. For more tips and trick about
how to cook barbeque ribs visit his web site at
http://backyard-barbeque.worfdog.com/cooking-barbeque-ribs.html
Posted by Willie Crawford at 02:19 PM | Comments (0)
December 09, 2006
Party Pork Barbecue, Barbecued Pork Shoulder
Party Pork Barbecue
1 pound pork shoulder, cut in 1-inch cubes
1/4 cup flour
1 1/2 teaspoons salt
1/8 teaspoon pepper
2 tablespoons cooking oil
1 cup sliced celery
1 medium green pepper, cut in 2-inch thin strips
1 small onion, sliced
1 (13 1/2 ounce) can pineapple tidbits, undrained
3/4 cup catsup
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
4 cups cooked rice
Coat pork in a mixture of flour, salt and pepper. Brown in oil
in large skillet, using all the flour. Add celery, green pepper,
onion, pineapple, catsup, mustard, and Worcestershire sauce.
Simmer, covered, 30 minutes. Serve over rice.
Tip: To keep warm, put rice in oven-proof dish or casserole,
pushing rice up around edges. Pour barbecue pork mixture in
enter. Place in warm oven for up to 30 minutes.
BARBECUED PORK SHOULDER
3 1/2 to 4 lbs. pork shoulder roast
1 c. catsup
1/2 c. firmly packed brown sugar
1 tsp. salt
1 tsp. pepper
1 to 2 tbsp. chili powder
6 tbsp. vinegar
2 tbsp. lemon juice
1/4 c. Worcestershire sauce
2 tsp. prepared mustard
Cover roast with salt water. Cook in a large Dutch oven for 2
to 2 1/2 hours or until tender. Drain and thinly slice; place
in a shallow 2 quart baking dish. Combine remaining ingredients;
stirring well.
Spoon mixture over sliced roast; turning slices to coat.
Note - a small pork roast may be cooked in a crock pot.
Shared with our recipe list by Lucky!
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Posted by Willie Crawford at 10:48 PM | Comments (0)
September 30, 2006
Mustard BBQ Pulled Pork
Mustard BBQ Pulled Pork
Recipe from Tanya Holland
Source: "MELTING POT with Tanya Holland
Episode#: MP1A35 from the Food Network"
2 tablespoons unsalted butter
2 1/2 cups chopped white onions
2 tablespoons minced garlic
1 cup cider vinegar
1 cup water
1 1/2 tablespoons dry mustard
2 tablespoons yellow mustard seeds
1/2 teaspoon cayenne pepper
1 cup granulated sugar
1 tablespoon Worcestershire sauce
1/4 cup lemon juice
1 tablespoon honey
1 tablespoon crushed red chili flakes
1/2 teaspoon turmeric
1/2 teaspoon garlic powder
1 teaspoon onion powder
Salt, to taste
Freshly-ground black pepper, to taste
5 pounds pork shoulder, cut 2" cubes
In a saucepan melt butter and add onions and garlic and saute
until translucent. Add remaining ingredients and bring to a
boil, then simmer for 45 minutes. Braise pork in this sauce for
2 1/2 to 3 hours until fork tender enough to pull with fork.
Strain liquid and reserve.
When the pork is cooled, pull or shred the meat with fork or
fingers. Reheat the pork in the reserved sauce. Serve as a
sandwich with coleslaw and sesame seed buns.
This recipe yields 10 servings.
Posted to our recipe list by Steve.
Posted by Willie Crawford at 10:47 PM | Comments (0)
June 11, 2006
Crockpot Pulled Pork Barbeque
PULLED PORK BARBEQUE
My Sauce
1/4 cup vegetable oil
1 cup minced onion
1/2 cup minced green pepper
3-6 TBL Chili Sauce (Sriracha)
Pinch each of kosher salt and black pepper
2 tablespoons minced garlic
1 can (28 ounces) tomato sauce
2 cups ketchup (preferably Heinz)
1 cup water
3/4 cup Worcestershire sauce
1/2 cup cider vinegar
1/4 cup lemon juice
1/4 cup molasses
1/4 cup Dark Karo Syrup
1/4 cup cayenne pepper sauce
1/4 cup spicy brown mustard
3/4 cup dark brown sugar, packed
1 tablespoon chili powder
2 teaspoons coarsely ground black pepper
1/2 teaspoon ground allspice
1 tablespoon Liquid Smoke (optional)
Pour the oil into a large saucepan and set over medium-high heat. Toss in the onions, green peppers and give them a stir. Season with a pinch of> salt and pepper and cook until soft and golden.
Add the garlic and cook for a minute more. Dump in everything else except
the Liquid Smoke. Bring to a boil, then lower the heat so the sauce
simmers. Simmer for 20 minutes, stirring often. Swirl in the Liquid Smoke and let the sauce cool. Pour it into a container, cover, and store in the fridge till ready to use.
for the dish
start with a 6-8 lb. pork shoulder or butt. carve away most of the fat layer.
put the shoulder in a crock pot and add 1 1/4 c. water and 1/4 c. cider vinegar. (mixed)
cook on low setting for 10 hrs (overnight).
remove meat from crock pot, discarding liquid. and "pull" it off the bones. i use two table forks. works well.
when the pork is "pulled", return it to the crock pot. add two cups of the sauce you've prepared and mix well.
set the crock pot to "warm", and let stand for three or more hours. check it often for a stir or maybe a little more sauce.
serve with soft Kaiser rolls (I prepared corn meal pancakes to substitute for the rolls ! )
Contributed to our recipe list by Lucky.
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Posted by Willie Crawford at 07:59 AM | Comments (0)
June 07, 2006
Carolina Style Barbecue Sauce and Mopping Sauce
Carolina Sauce (Barbecue)
2/3 cup yellow prepared mustard
1/2 cup white sugar
1/4 cup brown sugar
1 cup cider vinegar
2 Tbsp chili powder
1 tsp black pepper
1 tsp white pepper
1/4 tsp cayenne pepper
4-5 drops Tabasco sauce
1/2 tsp soy sauce
2 Tbsp butter
Combine all ingredients except soy sauce and butter in saucepan and simmer 10 minutes. Remove from heat. Stir in soy sauce and butter. May be used for BBQ meat or as a condiment when serving grilled pork, beef or chicken.
Carolina Style Barbecue Sauce
If you only try one recipe in this collection, this is the one! This is South Carolina style barbecue sauce, meaning that it is vinegar and mustard based, as opposed to the ketchup and molasses based sauces of the mid- and southwest. It combination of sweet and tangy flavors bring out the absolute best in grilled pork or chicken.
1 cup prepared yellow mustard
½ cup sugar
¼ cup light brown sugar
¾ cup cider vinegar
¼ cup water
2 tablespoons chili powder
1 teaspoon black pepper
1 teaspoon white pepper
¼ teaspoon cayenne
½ teaspoon soy sauce
2 tablespoons butter
1 tablespoon liquid smoke (hickory flavoring)
Mix all except soy, butter and smoke. Simmer 30 minutes. Stir in remaining ingredients and simmer for 10 more minutes. Vinegar taste may be very strong until completely cooled. Refrigerating overnight is best and allows flavors to blend.
Add a few drops of Louisiana Hot Sauce at the end if additional heat is desired.
Carolina Style Marinade and Mopping Sauce
When grilling it is best to avoid basting the meat with anything containing sugar or tomato. Experienced grillers will use a separate sauce, called a mopping sauce, to baste the meat during cooking. It seasons the meat while keeping it from drying. A finishing sauce (home made, such as Carolina Style Barbecue Sauce, or store bought) is then added a few minutes before removing the meat from the fire, usually just long enough to allow the finishing sauce to bake on.
2 C water
1 C white vinegar
1 C cider vinegar
½ C prepared yellow mustard
¼ C lemon juice
1 T liquid smoke (hickory flavoring)
1 t Worcester sauce
1 T dried onion flakes
1 t dried mustard
1 t salt
1 t black pepper
½ t cayenne (optional)
1 t celery salt
1 t mild chili powder
Mix all ingredients well. Marinade meat in sauce at least 2 hours (overnight in the fridge is best). Baste very frequently while meat is cooking. Adjust volume so the sauce covers at least 1/2 of the meat while marinating.
Contributed to our recipe list by Steven.
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Posted by Willie Crawford at 12:39 AM | Comments (0)
December 21, 2005
Carolina BBQ Hash
This is the one I’ve been using for years and it is the favorite of many.
8 lb Boston butt pork shoulder
6 lb boneless chuck roast
3 lb onions, peeled and diced
½ cup kosher salt
¼ cup black pepper
1 tsp red pepper flakes
Place all ingredients in a large pot, cover with water. Bring water to a boil, cover and turn it to simmer until the pork falls off the bone of the Boston butt, about 3 hours.
Once done, drain the liquid from the pot, reserving in another pot. Let the ingredients cool to the point that you can squeeze with your hands to combine. Continue to squeeze until the mixture is consistent.
You can add liquid as desired to gain the consistency desired. If desired, add BBQ sauce of your taste.
Use the reserved liquid to cook some of the best greens you’ve ever tasted.
Doug
Some of the best mustard bbq sauce can be ordered from www.mauricesbbq.com
Posted by Willie Crawford at 11:03 PM | Comments (1)
December 01, 2005
Barbequed Ribs In The Oven Or On The Grill
Bar - B - Q ed ribs in a kitchen oven. Or on your grill
Foods of the Southland
By Dave Franks
1 slab of pork ribs cut into half
½ C apple cider vinegar
½ C water
1C apple juice (sugar free)
2 t black pepper
3 T liquid smoke
mix and let sit.
Pre . heat oven to 350 deg.
I use a 8 x 11 x 2 alum cake pan and place
The ribs in it and pour the liquid over them
Then seal with heavy duty alum. Then set in the oven for 1 ½ hr ,s then
check and see if the bones will slip Remove, drain pat dry place on a
cookie sheet bone side up and cover with your Bar-B-q sauce back in the oven
to dry out your b-b-q sauce ( Be careful for it will burn ) as soon as it is
dry turn it over and baste the meat side how dry is up to you. (its
ready!)
It is foolproof I hope U enjoy.
Posted by Willie Crawford at 02:26 PM | Comments (0)
BBQ Pork Ribs
BBQ Pork Ribs
I got this recipe from a friend and have
tried it a half a dozen times, it is an oven method
(good for winter when you don't want to grill out).
1, 3 to 4 LB Slab Spare Ribs ( I tried the Baby Back
but they were to tender)
1/2 tsp. Celery Salt
1/2 tsp. Garlic Salt
1 Large Onion sliced in rings
1 Lemon thinly sliced
BBQ sauce of choice
I use a 9x13 Pyrex casserole dish if you have a
bigger one say a 10x14 that would be even better.
Anyway whatever you use you need a rack to sit on top,
I use two 10x10 cooling racks overlapping them so they
fit the top, some ovens come with a broiler pan with a
rack.
You put about 1" of water in the pan
Season the ribs with the salts
Place Ribs on rack bone side down overlap if necessary
to fit
Spread onion and lemon all over and in between
Cover tightly with heavy foil (like a tent or like a
jiffy pop)
Do not Pre-Heat oven....... Place in oven and turn on
to 350'
and leave alone for 2 to 2 1/2 hours
Carefully remove foil, discard onion and lemon save
your foil and
lay it out on a baking sheet
Put on the BBQ sauce, how ever much you want and place
back in the oven for another 30 mins. uncovered
That's it. In the summer I omit the second oven
cooking and put em on the grill until the sauce is
just set. I have been wanting to try a pork butt for
pulled pork using this method but haven't tried it
yet.
Contributed to our recipe list by Lee (Michigan)
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Posted by Willie Crawford at 09:54 AM | Comments (0)
September 05, 2005
Pulled Pork - Pork Butt
Ingredients
2 pounds pork butt
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon cumin
1/2 teaspoon celery salt
olive oil
Directions
Mix all of the dry ingredients in a bowl. Rub oil over the entire
service of the pork butt. Rub spices all over the pork butt.
Place the pork butt in a roasting pan. Bake at 400 degrees for 1
hour, reduce the temperature to 300 degrees and bake for an
additional 3 hours. Let cool for 30 minutes.
After the pork butt is cooled, you should be able to shred the meat
with a fork.
Preheat oven to 400°.
Posted by Willie Crawford at 04:44 PM | Comments (0)
Bruce's Famous Barbecue Ribs (Hard Rock Cafe)
Bruce's Famous Barbecue Ribs (Hard Rock Cafe)
Ingredients:
3-1/2 slab St. Louis ribs, thawed
2 cups water
2 cups liquid smoke flavoring
Ingredients for Sauce:
1/4 cup chicken stock
2 cups ketchup
1 tsp. maple syrup
1/3 tsp. garlic powder
1/4 tsp. black pepper
2-1/2 Tbs. salad oil
1-3/4 tsp. liquid smoke
1 tsp. yellow mustard
1-1/4 Tbs. brown sugar
1-1/2 Tbs. Worcestershire sauce
1 bay leaf
3 Tbs. white vinegar
3 Tbs. orange juice
Preparation:
In a large container, mix water and liquid smoke. Place thawed rib
racks into this marinade for 15 minutes. Place ribs in roasting pan
and cover with aluminum foil. Bake at 375 degrees in a convection
oven for 2 hours or in a conventional oven for 3 hours, or until
fully cooked and just tender. Remove from oven and allow ribs to
cool at room temperature -- no more than 30 minutes. At this point
you can cover, label, date and place in the refrigerator for
cooking later.
For the barbecue sauce, place chicken stock, ketchup, maple syrup,
garlic powder, black pepper, salad oil, liquid smoke, yellow mustard,
brown sugar, Worcestershire sauce and bay leaf in a large stockpot
and bring to a boil. Add white vinegar and orange juice and simmer
for another 5 minutes. Don't over boil because the orange juice and
vinegar will make the sauce bitter. Remove and discard the bay leaf
after the cooking process.
Place cooked ribs on the grill, bone side down, and then turn them
over to grill the meat. Turn bone side up and brush with the barbecue
sauce. When hot, remove from the grill. Brush with additional sauce
before serving.
Posted by Willie Crawford at 04:32 PM | Comments (0)
August 22, 2005
Dad's Crock Pot Barbeque, Barbeque Slaw
Hi Willie,
I was reading your barbeque preparation in your Soul
Food Recipes cook book. It all looks so good. My
father used to make barbeque that is really deicious
in the crock pot. It is more like the Western NC
version with the tomato, only it calls for ketchup.
You could leave the ketchup out, however, and it would
be more like the Eastern NC style barbeque with the
heavy vinegar taste. I almost never give out this
recipe, but it is so good it seems a shame not to
share it, so here it is:
DAD'S CROCK POT BARBEQUE
3-1/2 to 4 lb Boston Butt Pork Roast (I have used a
roast as big as 6 lbs before without having to alter
the ingredients)
1 C cider vinegar
2 Tabsp sugar
1 Tabsp salt
Put meat in slow cooker or crock pot. Mix vinegar,
sugar, and salt, stirring until salt and vinegar are
dissolved. Pour mixture over meat. Cover and cook on
high 6 hrs, turning meat over after 3 hrs. or cook on
high 3 to 4 hrs, turn meat over, turn heat down to
low, and cook for about 10 hrs or until meat is soft
and falling off the bone. I usually cook it for about
6 hrs on high.
Remove meat from the pot reserving the broth. Let
meat sit in a colander for a few minutes and then
blot meat well with paper towels to remove as much fat
as possible. Cool reserved broth and remove fat from
the top.
Cool meat, remove any excess fat, veins, etc. Chop
and put into a large bowl. Make sauce as follows and
pour over meat and mix:
3/4 C reserved, defatted broth
3/4 C ketchup
Mix thoroughly
Can double or triple this as needed to get the taste
you prefer.
May add 1 to 2 Tabsp vinegar if you like a more
vinegary taste, but I really don't think it needs more
vinegar.
BARBEQUE SLAW:
1/2 medium head or 1 whole small head cabbage,
shredded.
Sprinkle shredded cabbage with salt, sugar, and pepper
to season to your taste.
SLAW DRESSING:
1/4 C ketchup
1/4 C water
1 or 2 Tabsp vinegar
May double or triple depending on amount of shredded
cabbage you use. Slaw is best when made a day ahead
and left to marinate in the refrigerator overnight.
Serve barbeque warm with the slaw and hush puppies.
I hope you enjoy this recipe as much as I and my
family and friends do here....
Sue
Posted by Willie Crawford at 06:49 PM | Comments (0)
July 09, 2005
Golden Mustard Barbecue Sauce, Carolina Red Barbecue Sauce
golden mustard barbecue sauce
--------------------------------------------------- 2 cups
1 cup white vinegar
1/2--1/4 cup yellow mustard
1/2 medium onion,minced
1/4 cup tomatoes puree
1 tablespoon paprika
6 garlic cloves,minced
1 1/2 teaspoons salt
1/2 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
mix the ingredients in a sauce pan with 1/3 cup water and bring to a simmer.reduce
the heat to low and cook until the onions are tender and the mixture thickens,-20-25 minutes.
use the sauce warm or chilled.it keep,refrigerated,for a couple of weeks,so it can be made ahead of times.
carolina red
--------------------------- 2 cups
1 1/2 cups cider vinegar
1/2 cup ketchup
1/2 teaspoon cayenne or hot,dry red chili flakes
1 tablespoon sugar
1 teaspoon salt
combine all the ingredientes in a bowl and stir to dissolve the sugar.serve at room temperature or chilled.the sauce keeps indefinitely, refrigerated,
Contributed to our recipe list by Regina.
Willie Crawford
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Posted by Willie Crawford at 06:21 PM | Comments (0)
June 30, 2005
July 4th Ribs With A Kick
Ribs With A Kick
Prep: 30 min.
Grill: 2 hours 5 min.
2 medium onions, chopped
2 garlic cloves, minced
2 tablespoons butter
1 cup packed brown sugar
1 cup water
1 cup spicy ketchup
3 tablespoons white vinegar
3 tablespoons Worcestershire sauce
1 tablespoon Liquid Smoke, optional
2 teaspoons ground mustard
2 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon onion salt
1/2 teaspoon garlic salt
1/2 teaspoon pepper
5 to 6 pounds baby back ribs, cut into serving-size pieces
In a large saucepan, saute onions and garlic in butter until tender.
Stir in the brown sugar, water, ketchup, vinegar, Worcestershire sauce,
Liquid Smoke if desired, mustard, chili powder, paprika and cayenne.
Bring to a boil. Reduce heat; simmer and stir until thickened, about 10
minutes. Remove from the heat.
Combine the salt, onion salt, garlic salt and pepper; sprinkle over
ribs. Grill ribs, covered, over indirect medium heat for 1-3/4 hours or
until meat is very tender.
Set aside 1 cup barbecue sauce for serving. Brush some of the remaining
sauce over ribs; cook 20 minutes longer, turning ribs and basting with
sauce. Serve with reserved sauce. Yield: 5-6 servings.
Editor's Note: This recipe was tested with Heinz Hot & Spicy Kick'rs
ketchup.
Joyce
Contributed to our recipe list by Shirley.
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Posted by Willie Crawford at 10:07 AM | Comments (0)
June 29, 2005
Barbecued Wings & Ribs
Barbecued Wings & Ribs
8-1/2 pounds Spareribs
36 Chicken Wings
4 cups Olive oil
1-1/2 cups Raspberry vinegar
1/2 cup Fresh lemon juice
1/2 cup Honey
1/2 cup Sesame seeds
4 teaspoons Cumin
2 teaspoons Salt
8 Cloves garlic, crushed
Cut spareribs crosswise into 2-inch pieces and separate. Arrange with chicken wings in roasting pan. Mix oil, vinegar, lemon juice, honey, Sesame seeds, cumin, salt and garlic in processor to blend. Pour over chicken and ribs. Cover and refrigerate overnight, turning occasionally.
Prepare barbecue (low heat). Grill chicken and ribs until crisp and cooked through, brushing with marinade and turning occasionally, about 45 minutes.
Joyce
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Posted by Willie Crawford at 04:03 PM | Comments (0)
May 28, 2005
Honey Mustard Dipping Sauce - 2 Recipes
Honey Mustard Dipping Sauce
INGREDIENTS:
1/2 cup cold water
1 teaspoon cornstarch
1/4 cup honey
2 tablespoons thinly sliced green onions
1 tablespoon lemon juice
4 teaspoons prepared Dijon-style mustard
1/4 teaspoon onion powder
DIRECTIONS:
Place water in a medium saucepan, and mix in cornstarch to
dissolve. Stir in honey. Heat to boiling, stirring constantly.
Reduce heat and simmer until sauce thickens, about 15 minutes.
Remove sauce from heat. Stir in green onions, lemon juice,
prepared Dijon-style mustard and onion powder. Serve warm or
chill in the refrigerator.
Honey Mustard Dipping Sauce
Ingredients needed:
1/2 cup mayonnaise
2 tablespoons honey
2 tablespoons Creole mustard or other hot whole-grain mustard
Pinch salt
Pinch cayenne, or to taste
In a small bowl, combine all the ingredients and stir well to
combine. Cover tightly with plastic wrap and refrigerate until
ready to use. (Honey-Mustard Dipping Sauce will keep,
refrigerated in a covered non-reactive container, for 2 weeks.)
Contributed to our recipe list by Gail.
Posted by Willie Crawford at 02:49 PM | Comments (0) | TrackBack
May 20, 2005
Recipes: All-South Barbecue Rub #2, Barbecue Sauce, Barbecue Seasoning, Barbecue Dry Rub, Basic Barbeque Sauce - Marinade, BBQ Dipping Sauce, Burning Spear Rub for Chicken... And A LOT More!
From my friend Cajun Clark's newsletter...
==========================================================
Cajun Clark's Fortnight Recipe is a 100% Opt In Cookin' email Newsletter, removal instructions are at the bottom of every issue.
Note: If you prefer reading Fortnight Online you can do so at: http://cajunclarkssweetandsassy.com/fortnightrecipeindex.htm
Just scroll down toward the bottom of the page, they're in chronological order .
==========================================================
Welcome to Cajun Clark's Fortnight Recipe: Barbeque Sauces & Rubs
May 21, 2005
Memorial Day, another three-day holiday for most, is right around the corner. Some folks, though probably not many, have extracted the barbeque grill from the back corner where it wintered. Even fewer char-backyard cooks have checked it out to see if it's working properly. That's why it's a good idea to stand way, way back the first time its lighted, especially if it's one of those propane gas jobs. All that said, let's look at some excellent recipes.
"For some unknown reason, it seems that many people brush on barbecue sauce during the grilling. REMEMBER, most barbecue sauces, whether store bought or homemade, contain some kind of sugar (yes, even tomatoes contain sugars). And this fact alone, can result in burned food, even though cooked indirectly.
"What I suggest is using a good RUB before you grill, and maybe a sauce after the grilling is done. However, if you want to use a sauce try using a mop. A MOP is a thin sauce--mainly vinegar or water--that you brush on during grilling to help maintain moisture and to add flavor. Sometimes you will hear it referred to as a baste," Pam's Culinary Connection.
All-South Barbecue Rub #2
2 tablespoons salt
2 tablespoons black pepper freshly cracked
2 tablespoons sugar
2 tablespoons brown sugar
1 tablespoon cayenne pepper
2 tablespoons ground cumin
4 tablespoons paprika
2 tablespoons chili powder
All you do is throw them together and mix them well.
Barbecue Sauce
1 cup catsup or tomato sauce
1/4 cup brown sugar, packed
1/2 teaspoon celery seed
1/8 teaspoon salt
1/4 cup vinegar
1/2 clove garlic
1 tablespoon Worcestershire sauce
Dash of Tabasco sauce
COMBINE all ingredients, and COOK until garlic is tender.
Barbecue Seasoning
2 tablespoons salt
2 tablespoons black pepper
4 tablespoons granulated sugar
2 tablespoons chili powder
2 tablespoons ground cumin
4 tablespoons paprika
Combine all ingredients, mix thoroughly. Place in jar with tight fitting lid, use as desired.
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Barbeque Dry Rub
4 tablespoons cumin
2 tablespoons salt
4 tablespoons thyme
2 tablespoons curry powder
4 tablespoons garlic powder
1 tablespoon onion powder
4 tablespoons black pepper, freshly ground
1 tablespoon MSG or other flavor enhancer
2 tablespoons cayenne pepper--(optional)
In a small bowl or glass jar with a lid, combine all the ingredients. Stir or shake to mix. Use immediately or store in a cool, dark place for several months.
Note: This rub is pretty strong, Caj, so I do not recommend it for thin cuts (like ribs). But it is swell on heavier cuts of meat such as beef round, prime rib, pork shoulders, and even the whole hog. With this recipe, you have enough for five shoulders or four hams. Best if you let the meat marinate, loosely covered, in the refrigerator for a good 24 to 48-hours hours after being rubbed.--Pam.
Basic Barbeque Sauce - Marinade
1 part A-1 Sauce
1 part honey
1 part favorite barbeque sauce
This quick barbeque sauce is used to baste meat or poultry during broiling or barbequing. Dilute with appropriate white or red wine for marinating steaks or other meats.
BBQ Dipping Sauce
Ingredients:
1/4 - cup barbecue sauce
2 - T. Italian salad dressing
Preparation Method:
Stir together. Use as a sauce to dip BBQ'd meats in or spoon it over the meat when plated.
"My Life With What's His Name? by Spotless, Queensland Heeler, Cleaner Upper Extraordinaire, as told to Cajun Clark is just about ready for your reading pleasure. In other words, when you can buy a copy and help keep me in jerky treats," Spotless. http://spotlessextraordinaire.com
Burning Spear Rub for Chicken
1 tablespoon Dried minced onion
1 teaspoon coarsely ground black pepper
1 tablespoon Onion powder
3/4 to 1 teaspoon cayenne pepper
2 teaspoons dried thyme
1/4 cup snipped chives
1/2 teaspoon salt
1/2 cup finely chopped onion
1 teaspoon ground allspice
4 tablespoons lime juice
1/4 teaspoon ground nutmeg
2 to 3 teaspoons hot pepper sauce
1/4 teaspoon ground cinnamon
2 teaspoons sugar
Optional: 1 tablespoon oil
1. In a blender or food processor, combine the dried onion, onion powder, thyme, salt, nutmeg, cinnamon, sugar, black pepper, cayenne, chives, chopped onion, lime juice and pepper sauce. Blend to a thick paste. (If using skinless chicken, add the oil to the paste.)
2. Rub the paste over the chicken, cover and refrigerate overnight.
3. Grill the chicken -- do not remove the spice paste before grilling.
Note: Makes enough for 3 1/2 pound cut up chicken, or 4 large chicken breast halves, skin removed.
How many of Caj's books do you own? What? You've been meaning to but just haven't gotten around to it. You can rectify that right now. Click on the link and spend a few bucks. You'll feel better when you do, and you'll have da ol' mon's gratitude for life. Caj Sure is a Busy Ol' Mon. http://cajunclarks.com/busyolmon.htm
Darn Tasty, Sure Simple Rib Sauce
3 tablespoons olive oil
1/4 cup tomato paste or ketchup
4 cloves garlic, minced
3 tablespoons Dijon Mustard
1/3 cup brown sugar, packed
2 tablespoons Soy Sauce
1/4 cup cider vinegar
1 tablespoon red pepper flakes
2/3 cup chicken stock
Heat the oil in a small, heavy saucepan over medium heat. Add garlic and sauté until transparent, 2 to 3 minutes. Do not allow the garlic to burn. Whisk in remaining ingredients, reduce heat to low; simmer 15 to 20 minutes, until the mixture thickens. Stir occasionally.
Dehydrator Barbecue Sauce (Cajun)
1 cup onions, dehydrated
1 cup ketchup
1/4 cup sweet peppers, dehydrated
2 tablespoons Louisiana hot sauce
1/4 cup parsley, dried
1 tablespoon salt
1/2 cup honey
1/2 teaspoon mint, dried
1 tablespoon lemon juice
1 cup dry white wine
3 tablespoons Worcestershire sauce
3 tablespoons vinegar
1 tablespoon liquid smoke
1 cup water
Put all the dried ingredients in a pot and add water. Let it set a little while. Add the wine and the rest of the ingredients. Cover and cook for several hours.
"Soul Food" Brother Willie says, "I use a food dehydrator to preserve vegetables when they are in season, then I store them and use them when I need them."
Caj's latest find. If y'all have products or services you sell on-line, and if y'all want an easy way to get people to your Web site--then you need to CLICK HERE. http://www.thankyouads.com/?r=17034 Do it Like Now. It's FREE!
Down Home Barbecue Sauce
1/3 cup Worcestershire sauce
2 tablespoons brown sugar
1 can condensed tomato soup
3 tablespoons vinegar
1 small onion chopped
1 tablespoon horseradish sauce
Combine all ingredients simmer for 10 minutes. Store in refrigerator.
Okay, there you have it. Now get out the smoker, the barbecue or the grill and start charring. Have a safe Memorial Day, and Bon Appetit!
Cajun Clark
Finally, you can check out the Fortnight Archives at:
http://cajunclarkssweetandsassy.com/fortnightrecipeindex.htm
Yes, you can use this Fortnight in your ezine, newsletter or on your web site provided no changes are made, the resource box remains intact, and you send an email to da ol' mon telling him you're using it. mailto:cajsfortnight@cajunclarkssweetandsassy.com
Also, Fortnight is syndicated for the convenience of webmasters who would like it to magically appear on their web site. Send an email to: mailto:cajsfortnight@cajunclarkssweetandsassy.com
Resource Box:
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© Copyright 2005 Cajun Clark. All rights reserved.
Email: mailto:cajsfortnight@cajunclarkssweetandsassy.com
Cajun Clark's Cookbooks make great gifts that keep on giving, and when you give the print version you'll never be forgotten. Take a look, there's something for everyone: http://cajunclarks.com/busyolmon.htm
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Posted by Willie Crawford at 07:34 PM | Comments (1) | TrackBack
May 04, 2005
Pulled Pork Barbeque
Here's a pulled pork barbeque recipe shared with our recipe list by Lucky.
PULLED PORK BARBEQUE
My Sauce
1/4 cup vegetable oil
1 cup minced onion
1/2 cup minced green pepper
3-6 TBL Chili Sauce (Sriracha)
Pinch each of kosher salt and black pepper
2 tablespoons minced garlic
1 can (28 ounces) tomato sauce
2 cups ketchup (preferably Heinz)
1 cup water
3/4 cup Worcestershire sauce
1/2 cup cider vinegar
1/4 cup lemon juice
1/4 cup molasses
1/4 cup Dark Karo Syrup
1/4 cup cayenne pepper sauce
1/4 cup spicy brown mustard
3/4 cup dark brown sugar, packed
1 tablespoon chili powder
2 teaspoons coarsely ground black pepper
1/2 teaspoon ground allspice
1 tablespoon Liquid Smoke (optional)
Pour the oil into a large saucepan and set over medium-high heat. Toss in
the onions, green peppers and give them a stir. Season with a pinch of> salt
and pepper and cook until soft and golden.
Add the garlic and cook for a minute more. Dump in everything else except
the Liquid Smoke. Bring to a boil, then lower the heat so the sauce
simmers. Simmer for 20 minutes, stirring often. Swirl in the Liquid Smoke
and let the sauce cool. Pour it into a container, cover, and store in the
fridge till ready to use.
for the dish
start with a 6-8 lb. pork shoulder or butt. carve away most of the fat
layer.
put the shoulder in a crock pot and add 1 1/4 c. water and 1/4 c. cider
vinegar. (mixed)
cook on low setting for 10 hrs (overnight).
remove meat from crock pot, discarding liquid. and "pull" it off the bones.
i use two table forks. works well.
when the pork is "pulled", return it to the crock pot. add two cups of the
sauce you've prepared and mix well.
set the crock pot to "warm", and let stand for three or more hours. check it
often for a stir or maybe a little more sauce.
serve with soft Kaiser rolls (I prepared corn meal pancakes to substitute
for the rolls ! )
Posted by Willie Crawford at 04:26 PM | Comments (0) | TrackBack
Eastern North Carolina Barbecue, Barbecue Sauce, Pulled Pork Barbecue Recipe, Pulled Pork Sandwiches with Homemade BBQ Sauce Recipe, Homemade Barbecue Sauce
Here are a few pulled pork barbeque recipes sent in to our daily recipe exchange mailing list by Marti.
Eastern North Carolina Barbecue Recipe courtesy The Barbecue Joint
Prep Time: 20 minutes
Cook Time: 10 hours 30 minutes
Yield: 6 large servings
1 fresh pork butt, bone-in (this is the butt, or top portion, of the shoulder)
Kosher salt
Barbecue Sauce, recipe follows
Special Equipment: hickory, oak, and/or maple wood chunks or chips; smoker
Add hickory, oak, and maple chunks or chips to your smoker. Refer to the
directions for your smoker to determine the correct amount of chips for the
meat and for lighting instructions. When the chips are ready, add the pork
and smoke it for 2 to 2 1/2 hours at 250 degrees F. Remove the pork and
wrap it in heavy-duty aluminum foil.
Preheat the oven to 225 degrees F.
Cook the pork for 6 to 8 hours or until the meat is tender and falls apart
when the bone is removed. Chop the pork coarsely and mix in salt and
barbecue sauce, to taste. Serve with more barbecue sauce on the side.
Barbecue Sauce:
2 cups apple cider vinegar
2 tablespoons crushed red pepper
1/2 tablespoon chopped fresh garlic
1/2 tablespoon kosher salt
1 tablespoon freshly ground black pepper
In a medium saucepan, combine the vinegar, red pepper, garlic, and salt
over high heat. Bring to a boil and then reduce the heat to medium-high.
Boil for 15 to 20 minutes and then remove from the heat. Let cool then add
the black pepper.
Pulled Pork Barbecue Recipe courtesy Tyler Florence
Prep Time: 20 minutes
Inactive Prep Time: 3 hours
Cook Time: 6 hours 15 minutes
Yield: 12 servings
Dry Rub:
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse sea salt
1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
Cider-Vinegar Barbecue Sauce:
1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon kosher salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
Pan drippings from the pork
12 hamburger buns
1 recipe Cole Slaw
Pickle spears, for serving
Mix the paprika, garlic power, brown sugar, dry mustard, and salt together
in a small bowl. Rub the spice blend all over the pork. Cover and
refrigerate for at least 1 hour, or up to overnight.
Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast
it for about 6 hours. An instant-read thermometer stuck into the thickest
part of the pork should register 170 degrees F, but basically, what you
want to do is to roast it until it's falling apart.
While the pork is roasting, make the barbecue sauce. Combine the vinegar,
mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a
saucepan over medium heat. Simmer gently, stirring, for 10 minutes until
the sugar dissolves. Take it off the heat and let it sit until you're ready
for it.
When the pork is done, take it out of the oven and put it on a large
platter. Allow the meat to rest for about 10 minutes. While it's resting,
deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden
spoon to pick up all of the browned bits. Reduce by about half. Pour that
into the saucepan with the sauce and cook 5 minutes.
While the pork is still warm, you want to "pull" the meat: Grab 2 forks.
Using 1 to steady the meat, use the other to "pull" shreds of meat off the
roast. Put the shredded pork in a bowl and pour half of the sauce over.
Stir it all up well so that the pork is coated with the sauce.
To serve, spoon the pulled pork mixture onto the bottom half of each
hamburger bun, and top with some slaw. Serve with pickle spears and the
remaining sauce on the side.
Pulled Pork Sandwiches with Homemade BBQ Sauce Recipe courtesy Emeril
Lagasse, 2004Prep Time: 30 minutes
Inactive Prep Time: 1 hour
Cook Time: 6 hours 30 minutes
Yield: 10 to 12 servings
1 pork shoulder roast (Boston Butt or Picnic roast), about 6 to 8 pounds
4 teaspoons Essence, recipe follows
1 tablespoon salt
1 teaspoon cayenne pepper
Homemade Barbecue Sauce, recipe follows
10 to 12 sandwich buns
Remove the pork from the refrigerator and let it come to room temperature
before proceeding. Preheat the oven to 300 degrees F.
Line a roasting pan with aluminum foil. Season the roast well on all sides
with the Essence, salt, and cayenne pepper. Place a roasting rack inside
the roasting pan and place the seasoned pork on the rack, fat side up.
Cover with aluminum foil and bake for 4 hours.
Remove the foil from the roast and continue to bake until the roast is very
tender and will pull apart easily with a fork, about 2 hours longer. Remove
the pork from the oven and set aside to cool slightly. Remove any excess
fat from the roast and discard if desired; I just love the crunchy bits of
skin left on top! Using 2 forks or your hands, shred the pork into
bite-sized pieces. Serve with sauce and buns to make sandwiches.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993.
Homemade Barbecue Sauce:
4 tablespoons unsalted butter
1 1/2 cups finely chopped onions
6 cloves garlic, finely chopped
2 1/4 teaspoons sweet paprika
2 teaspoons Essence, recipe follows
2 teaspoons dry mustard
1 1/4 teaspoons salt
1/2 teaspoon crushed red pepper
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 (6-ounce) can tomato paste
1 1/2 cups water
3/4 cup cider vinegar
6 tablespoons dark brown sugar
In a medium non-reactive saucepan set over medium-high heat, add the butter
and, when melted, add the onions and cook until they are very soft, about 4
minutes. Add the garlic, paprika, Essence, ground mustard, salt, crushed
red pepper, black pepper, and cayenne pepper and cook for 2 minutes. Add
the tomato paste and cook, stirring frequently, for 2 minutes, or until the
tomato paste begins to brown. Add the water, cider vinegar, and dark brown
sugar, and stir to combine. Reduce the heat to low and cook until the sauce
has thickened and the flavors have come together, about 15 to 20 minutes.
Set aside to cool before using. The sauce may be made up to 1 week in
advance and refrigerated in an airtight, non-reactive container.
Yield: about 3 cups sauce
Posted by Willie Crawford at 02:34 PM | Comments (0) | TrackBack
Whole Pig Cooked Hawaiian (Polonesian) Style
Here's the recipe for whole pig cooked in the ground Hawaiian-style by Bill Adams (in our recipe list)...
Do you know any Hawaiians in your local area? Your greatest source of information would be a Hawaiian in this case since underground pig roast is a Polynesian thing. Below I refer to the pit at imu. Imu is oven in Hawaiian.
Considering the pig is with its head, scrapped not skinned, here is the way to do it properly:
1. Dig imu (hole) in well compacted and drained soil 3 feet deep, three feet longer than the pig, and three feet wider than the pig.
2. Using stones a bit smaller than a football and well worn smooth creek stones, preferably porous lava but definitely not limestone or any other stone that will burst or crack when heated.
3. Line the bottom and sides of the imu (hole) with these stones.
4. Take ten or twelve more stones and interlace/stack them with hard fire wood (oak, hickory, etc) in the center of the imu. I use kiawe (mesquite wood) here in the islands. It gives any meat a particular delicious flavor.
5. Burn the fire wood for at least four hours to insure stones are adequately heated.
6. Discard left over coals and unburned wood.
7. Place pig on large table for preparation and placement of heated stones.
8. Roll pig onto the stomach and score pig from shoulder to butt two to three inches deep at least four inches apart. Do this also down the lengths of the hams.
9. Roll pig over on its back and cut deeply between the shoulder and ribs on each side with enough depth (four to five inches and should be well up under the should bone). Insert a flat heated stone in each of these cuts.
10. Using three to four heated stones fill the pigs chest cavity all the way up as far as possible. You will need large tongs (fireplace size etc) to handle these stones.
11. Then fill up the stomach cavity with four to five more heated stones.
12. Someone will have to stand by the pig with a water hose to sprinkle on any grease fires as they erupt while inserting heated stones.
12. Line the imu bottom and sides with split banana stump strips. The stumps should be three to four feet long and two to three feet around. Use a machete to split these into strips before hand and keep them moist. These will provide the moisture in the imu as your pig roasts.
13. Using chicken wire, truss up the pig and wire the feet together. Using a strong pole carry the pig (tiger style) over and lay it on its back onto the banana strips in the imu.
14. Using ti leaves completely cover the pig. You must be absolutely sure it is completely covered even if you have to use more leaves than you think is necessary. This serves as the aluminum foil and helps seal the cooking process. Do the same thing with a layer of bannana leaves.
15. Using burlap, tarpaulin, or similar material that has been soaked in water in a barrel, spread and cover the bannana leaves being very careful not to disturb the pig or knock soil into the imu. The burlap should extend at least a foot beyond the edges of the imu to get a good seal.
16. Once covered with wet burlap, completely cover the imu with dirt.
17. Using a water hose, spray the imu insuring the soil is wet enough to form a mud consistency.
18. The dirt must completely cover it be deep and wide enough to not allow any steam or gases to escape during the process. If this happens the pig is on fire inside the imu and will be ruined. For this reason some one should monitor the imu throughout the cooking process. If smoke is noticed, more dirt should be applied and the entire imu should be sprayed again with water so it would be a semi wet mud consistency.
19. Allow the pig to cook undisturbed for four to five hours depending on the size pig, and other factors. Trial and error is the best instructor here.
20. Removal. Carefully remove the layers in reverse order. Peel away from the center and roll out to just the edge, drop the covering being careful not to disturb anything that may contaminate the imu. In concert with another person do the same thing on the other side of the imu. Pick up the pig with the same pole and place the pig in a very large tray. I use a custom made stainless steel try with a drain on one end for the grease to drain.
21. At this stage the meat must be shredded from the bones, bones discarded, and the grease drained.
22. Next, apply a moderate amount of coarse salt and mix it well into the shredded meat. The skin from the ear is particularly tasty at this point.
23. A sprinkling of hot water will aid in the removal of the excess grease at this point, but be careful not to over do it. Again trail and error is the best teacher.
24. The meat can be transferred to your serving containers at this time. I place the meat into large serving pans and keep warm with Sterno heaters.
25. Timing is important because the meat is best served immediately after it is shredded. As you can see backwards planning is important.
If in you area you cant find the proper kinds of leaves. Here are some substitutions that I have used on the mainland: For the bannana stump, I have use green cornstalks. For the ti leaves and banana leaves I have used cabbage leaves. I must admit after opening the imu, the cabbage had an aroma, but it did not affect the taste of the pig.
As you can see, kalua pig is very labor intensive and one must be well experienced to insure it is done correctly. It takes four to five strong men to pull this off and timing is key.
To avoid a lot of laborious work, may I offer a suggestion as an alternative, slow cook and shred a pork butt and apply mesquite liquid smoke. Not quite the same, but very close.
Bill
Posted by Willie Crawford at 07:56 AM | Comments (0) | TrackBack
Whole Hog Cooked In The Ground
Leo shared this recipe for cooking a whole hog in the ground with our recipe list:
The cajun term for the pig in the ground is " cushon de la"
pronounced cooshawn de lay. You can leave the head on if you want
but to prepare it. 1st clean very well inside and season with
your favorite grilling spices. Cajun seasonings are the best.
Make a hole in the ground where you can put enough wood (hickory
is best soaked for about an hour or overnite)and charcoal to keep
the fire going hot for several hours. Place pig on a long rod
like you would a shishkobob. Then put 2 "V" shaped holders on
each side of the fire.Make sure your holders stand at least 12
inchs above the fire. Keep turning slowly until cooked. This will
normally take several hours. You can test it with a fork to see
if done. When fork testing makes the meat break off easily your
pig is done. Hope this is what you were looking for.
You're also invited to join our recipe list. Recipes are emailed to the list members every day. You can sign up for free by using the form at http://Chitterlings.com
Posted by Willie Crawford at 07:32 AM | Comments (0) | TrackBack
Share Your Favorite Recipe
One of the most requested recipes we get asked for over the years is how to barbeque a whole hog. Where I grew up we called this pulled-pork barbeque. The church I attended while growing up often had fundraisers which featured barbeque, hush puppies, slaw, iced tea (sweet tea) and a few other sides.
Anyway, I created this category to invite you to share your favorite pork barbeque recipes.
Please note that this blog is moderated. It's the only way we can keep spam or junk posts off the blog. So after you posts it will take a little while before your posts appear. A moderator has to read the posts and approve them.
Thanks for contributing.
Willie Crawford
Webmaster - http://Chitterlings.com
Posted by Willie Crawford at 07:27 AM | Comments (0) | TrackBack
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