Archive for Barbeque
February 2, 2008 at 7:34 am · Filed under Barbeque
BBQ Baby Back Ribs with Tuscan BBQ Sauce
Ingredients:
4 lbs. baby back pork ribs (2 full racks)
4 tablespoons olive oil
Freshly ground salt & pepper
For the Sauce:
2 cups ketchup
1/4 cup cider vinegar
1/4 Worcestershire sauce
1/4 cup espresso or strong coffee
1/3 cup brown sugar, firmly packed
1 tablespoon molasses
1 tablespoon honey
2 tablespoons Dijon mustard
1 tablespoon of your favorite barbecue rub
2 teaspoons liquid smoke
1/4 teaspoon black pepper
Directions :
Preheat oven to 325 degrees. Cut ribs into smaller sections. Rub olive oil over
both sides of meat and season with salt and pepper. Put ribs in a single layer
on a sheet tray covered with foil. Cook about 2 hours until the meat is tender.
Transfer to a preheated grill and baste with Tuscan BBQ sauce until well coated
and caramelized.
Tuscan BBQ Sauce directions:
Combine all the ingredients in a non-reactive saucepan and bring slowly to a
boil over medium-high heat. Reduce the heat to low and gently simmer the
sauce until dark, thick and richly flavored, 10-15 minutes. Transfer the sauce
to a bowl to cool.
February 2, 2008 at 7:21 am · Filed under Barbeque, Condiments and Sauces
ACE HIGH BARBEQUE SAUCE
This is from a book of old cowboy recipes, collected by ‘Wild Wes’ Medley, the Rodeo Champion, and published by him as “The Original Cowboy Cookbook”.
1 cp stong black coffee
1 cp Worcestershire sauce
1 cp catsup
1/2 cp cider vinegar
1/2 cp brown sugar
3 Tbl hot chile powder
2 tsp salt
2 cp chopped onions
1/4 cp chopped green chile peppers: jalapeno, serrano, habanero ect
6 cloves garlic, minced
Simmer 25 minutes, puree or blend. Use as a marinade and a baste when barbequeing.
January 29, 2008 at 6:57 am · Filed under Barbeque, Beef, Crockpot, Pork
Original Tennessee Barbecue Beef Crockpot Recipe
1 lb stewing beef, cubed
1 lb pork, cubed
1/4 cup chili powder
1 large green bell pepper, chopped
1 large onion, chopped
1 (6 ounce) can tomato paste
1/2 cup firmly-packed brown sugar
1/4 cup vinegar
1 teaspoon dry mustard
1 teaspoon worcestershire sauce
salt and pepper
Put all ingredients on crock pot; stir well to combine.
Cook on low setting for about 10 hours.
January 29, 2008 at 6:23 am · Filed under Barbeque, Beef, Entrees
Old No. 7 Tennessee Beef Brisket
Ingredients:
- ¼ Cup Jack Daniel’s Tennessee Whiskey
- 2 Cloves Garlic, minced
- 2 Tbsp. Dijon mustard
- ¼ Cup Catsup, optional
- ¼ Cup Soy sauce
- 1 Medium Onion, finely chopped
- Dash of Worcestershire sauce
- ¼ Cup Brown Sugar
- Black Pepper, to taste
Trim external fat on beef brisket to 1/4 inch. Place brisket in large self sealing plastic bag or glass baking dish.
Combine all marinade ingredients in measuring cup. Add enough water to equal 2 cups marinade. Pour over brisket. Seal or cover tightly and refrigerate 8 hours or overnight.
Remove brisket and place on heavy duty foil on a baking sheet or in a foil roasting pan. Pour marinade over brisket. Cover with heavy duty foil and seal tightly.
Bake 4 to 5 hours in a preheated 275 degree oven.
Remove brisket from pan, reserving pan drippings. Place brisket over moderate coals, fat side down. Close lid on grill and cook about 30 minutes.
For hickory smoke flavor, soak hickory chips in water 30 minutes and sprinkle over moderate coals just before grilling meat.
Meanwhile, skim fat from pan drippings. Reheat and serve with brisket. A boneless beef brisket yields three 3-ounce servings per pound.
Source: Tennessee Beef Council
January 19, 2008 at 12:57 am · Filed under Barbeque, Seafood
Shrimp and Bacon Kabobs Recipe
1 1/2 lbs raw shrimp, peeled and deveined
4 slices bacon, cut into squares
28 ounces sliced pineapple, each slice quartered
1 tablespoon Dijon mustard
1 lime, juice of
1 teaspoon sugar
1 teaspoon salt
8 tablespoons butter, melted
cayenne pepper
Spear shrimp, bacon, and pineapple onto skewers alternating each.
Combine remaining ingredients.
Brush over kabobs (this can be done ahead of time). Grill over hot coals basting frequently until shrimp turns pink.
January 3, 2008 at 2:30 am · Filed under Barbeque, Condiments and Sauces
Coffee Barbecue Sauce
This java-flavored sauce cooks more quickly than most barbecue sauces.
ingredients
1 cup ketchup
3/4 cup (packed) dark brown sugar
1/2 cup brewed espresso
1/4 cup red wine vinegar
1 medium onion, coarsely chopped
3 jalapeños, halved and seeded
2 garlic cloves, crushed
2 tablespoons molasses
2 tablespoons dry mustard powder, mixed with 1 tablespoon water
2 tablespoons Worcestershire sauce
2 tablespoons ground cumin
2 tablespoons ancho chile powder
directions
Combine all of the ingredients in a medium saucepan and bring to a boil. Simmer over low heat for 20 minutes; let cool. Transfer the sauce to a blender or food processor and puree until smooth.
MAKE AHEAD The barbecue sauce can be refrigerated for up to 2 weeks.
December 31, 2007 at 4:23 am · Filed under Barbeque, Condiments and Sauces
Classic Carolina Barbeque Sauce Recipe
1 cup white vinegar
1 cup cider vinegar
1 TBS brown sugar
1 TBS cayenne pepper
1 TBS hot pepper sauce (e.g. Tabasco), or to taste
1 tsp salt
1 tsp ground black pepper
Preparation:
Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a jar or bottle with a tight-fitting lid. Refrigerate for 1 to 2 days before using so that the flavors will blend. Shake occasionally, and store for up to 2 months in the refrigerator.
December 23, 2007 at 5:53 pm · Filed under Barbeque, Pork, Sandwiches
Pulled-Pork Sandwich
Ingredients:
1/4 cup dark brown sugar, lightly packed
2 tbsp kosher or coarse salt
2 tbsp paprika
1 tbsp ground black pepper
1/2 tbsp ground coriander
1/2 tsp dry mustard
1/2 tsp onion powder
1 boneless pork butt, about 3 pounds
1 1/2 cups apple juice
1/2 cup water
1 package plain soft white rolls or other bread
To make:
Mix brown sugar and dry spices together in a small bowl. Rub all over pork, cover, and let sit in the refrigerator for as long as you have time for (as little as 1 hour or up to overnight). Preheat oven to 300 degrees. Lay pork on a rack insert fitted inside a roasting pan. (The rack should be high enough so the entire spiced butt is sitting above the cooking liquid.) Pour in apple juice and water, cover pan tightly with foil, and slow roast for 5 hours. Remove foil and cook for another 30 minutes, until pork is brown outside and meat is very tender, basically falling apart.
Remove from oven, transfer to large platter, and allow meat to rest for about 10 minutes. While still warm, shred pork into small pieces using 2 forks or 10 fingers. Transfer to bowl for serving, or cover and refrigerate for up to 2 days. To reheat, just transfer to shallow baking dish, bring to room temperature, and place in preheated 350 degree oven for 15 minutes.
Tip: If the pan drippings aren’t burned, discard fat and mix drippings back into the pulled pork, which will make it even more moist and flavorful.
To serve: Sandwich between rolls and partner with classic barbecue side dishes.
December 23, 2007 at 4:38 pm · Filed under Barbeque, Salads, Vegetables and Side Dishes
MEMPHIS COLE SLAW
Ingredients:
1 cabbage
2 med size carrots
1 bell pepper
2 T grated onion
2 C mayo
¾ C sugar
¼ C dijon mustard
¼ C cider vinegar
2 T celery seeds
1 t salt
A little dash white pepper
Preparation:
Shred or finely chop cabbage, carrots, bell pepper..mix all of the other ingredients and pour over the mix, best when made a day before serving.
December 8, 2007 at 5:09 am · Filed under Barbeque, Condiments and Sauces, Super Bowl Party Ideas, Tailgating
Whiskey Barbecue Sauce
Ingredients:
3 ounces cooked, crumbled bacon
1 1/2 cups of ketchup
1/4 cup molasses
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons whiskey – Jack Daniel’s
2 tablespoons brewed coffee
1 teaspoon dry mustard (Coleman’s)
1 teaspoon Tabasco
Preparation:
Combine all ingredients and simmer in a sauce pan for 30-35 minutes uncovered
The Recipe Bank 