Get those smokers ready

[ROX]

Can I come over to your place? My parents don't care for Barbecue.

Blasphemy!

'Round here, that's grounds for child abuse!



ROX

[Dragon]

When you say tea, do you mean regular tea as in tea bags?  I have TONS of tea in the cupboard that I don't know what to do with. 



Denholm, book a flight, we will hook you up. 

[Coach]

What would REALLY be nice is (with the thread starter's approval) we got together on this thread and threw out our own five star recipies and tips so everybody can improve.  It's all about impressing the family & friends anyway, right?

Sounds great to me!

[Denholm]

I thought I'd just go visit coach, he seems to be local (Dallas).

So much for not inviting myself.

[ROX]

When you say tea, do you mean regular tea as in tea bags?  I have TONS of tea in the cupboard that I don't know what to do with. 

Yes, regular tea like you'd make iced tea with.

I had just made a fresh batch for iced tea and was chugging it down when it dawned on me...that's the SAME after-taste I get with Hillery's sauce.  I made a "taste alike" batch to test the theory and it's correct.  Along with tomato paste, tea, vinegar, cayene, and smoking it--makes for one mean sauce.  I still don't have it 100% yet.

Here's a decent sauce that works pretty well as a dipping sauce for ribs after they have been Memphis Dry Rubbed and smoked.

Music Mountain BBQ Sauce

1/2 Cup chopped onions
3 LARGE cloves garlic, sliced razor thin and food processed
1 can tomatoe sauce - 14 oz.
1 Cup vinegar  (Heat the vinegar in the microwave with one teabag for 2 minutes--let steep while you sautee the onion & garlic)
1 1/4 Cup ketchup
2 Teaspoon brown sugar OR 4 Teaspoons of Dark Corn Syrup OR 4 Teaspoons of Braer Rabbit Dark Molasses (ask your grandmother)
3 Teaspoon prepared yellow mustard
3 Teaspoon olive oil
1 Teaspoon worcestershire sauce
1 Teaspoon Onion Powder
Fresh Ground Pepper in a mill


In a large skillet, heat olive oil and gently sautee the onion and garlic until onion is tender (about three minutes)

Add the rest of the ingredients and bring to a boil.

Stir in 15 turns of fresh ground pepper

Cover & simmer on low heat for 30 minutes



****Critical Cayenne Part****

Some people cannot handle hot or spicy sauce of any kind.  Start off with 1 Teaspoon of Cayenne first, before adding more the next time.  I like 4 Teaspoons in mine, but then again, I eat jalepenos raw...so I'm not normal.  Using liquid hot sauce is not the same as powdered cayenne.  Besides, most manufactured hot sauces is chocked full of salt.


While still at 210F, quickly transfer to sterilized ball or mason jars and let cool. 

Will refriderate for at least 6 months sealed.





ROX
 

[ROX]

BTW:

I have the actual recipe for KC Masterpiece BBQ Sauce.

How I got ahold of it?  DON'T ASK.


 K.C. Masterpiece BBQ Sauce

2 cups water
3/4 cup light corn syrup
1/2 cup tomato paste
1/2 cup white vinegar


3 Tbls. molasses
3 Tbls. brown sugar
1 teas. liquid smoke


1/2 teas. salt
1/4 teas. onion powder
1/4 teas. black pepper
1/8 teas. garlic powder


Combine all ingredients in a sauce pan and mix well.
Over medium-high heat, bring just to a boil; lower heat
and simmer for 1 hour, stirring occasionally.



And you didn't get this from me.

[Coach]

I thought I'd just go visit coach, he seems to be local (Dallas).

So much for not inviting myself.

Didn't know you were local!!

If ever in Plano....join us for happy hour most any day at Love and War in Texas in Plano!

Coach

[Denholm]

I'll remember that for when I get a job and can drive out in that direction. South Dallas here.

[ROX]

 Tony Roma's Baby Back Ribs


Begin the day before, by preheating the oven to 500 degrees (that's
right). I normally use two racks of baby back pork ribs (they may
be dry-rubbed or just use salt and pepper). Take a 2-piece broiling
pan, pour about 1/2 inch of water in the lower portion and put the
upper half, the part with the drain holes, in place. Now, lay the two
racks of ribs side by side on top. Avoid overlapping them or
hanging them off the edge of the pan. Form a tent and seal tightly
around the perimeter of the broiler with extra heavy-duty aluminum
foil. You may need to fold two sheets together to get enough width.
It is crucial that the seal is tight! If the water evaporates, the end
product will suffer (not to mention you and your guests). Also,
make sure that the foil does not lay on the ribs.

Bake for one hour, exactly. This essentially steams the ribs at high
temp. Cool the ribs, still covered, remove them from the pan, then
wrap tighly and chill overnight in the fridge. This step is important.
The ribs must be cold for the next phase. You can reserve the
liquid, which is basically rib stock, reduce/strain and add to the
barbecue sauce if you like. It adds a unique, meaty flavor.

Start your grill. I prefer charcoal, you may prefer wood or gas. You
want a hot grill for this and you'll need to be attentive because
timing is of the essence here. Place the racks on the grill and when
they reach a golden, bubbly stage (3-4 min.), turn them and coat
with a good barbecue sauce. Bullseye Original works well, but I've
found that any quality sauce will do fine, so use your favorite. After
the other side has browned, turn and coat it. Cook the sauce into
the ribs for a couple of minutes on each side, then remove, slice and
serve. A word of caution: The ribs will be so tender that the meat
will literally fall off the bone when you try to turn the racks on the
grill. It is helpfull to have two sets of large tongs and be very, very
gentle.

[skullman]

great recipes rox-I am long time smoker-nothing better than low and slow.My favorite meats to do are brisket and pork butt.My favorite rub is a basic cayenne rub but add a box of peach jello and brown sugar.It really works well.I inject a mix of 2 third apple juice and 1 part bourbon(jack) and a dash of honey into a pork butt and then a dry rub and let sit overnight.Cook uncovered for 2 hours to get smoke ring and flavor then wrap in foil and finish till done by temp about 4 hr at 225.
What are you guys favorite wood recipes.I like to use a combo of oak and hickory with jack daniel and tabasco barrel chips.If you havent tried the tabasco barrel chips you really need too.When they chip them up they are approx 30 yrs old.They can be ordered online from tabasco and a few cajun grocers.
I am no competition cooker but love trying recipes and new techniques and the guys at work wont let anyone else cook for thanksgiving an xmas

[Coach]

A great BBS for Q

http://forum.cookshack.com/eve/forums

Lots of ideas, techniques, recipes, etc.  Geared for more of the type of cooker I own but still a great source of knowledge

Enjoy!

Coach

[ROX]

OMG, skullman       I CAN'T wait to try that on the brisket!!!

Very few people have the patience for brisket, but it makes so many meals it's worth it. 

I make a wet mop of beer, apple cider vinegar, and liquid smoke.

Haven't used tobasco barrel wood, but will look into it now that you posted that!

Thanks you skull!


ROX

[Sincraft]

Here in the NE our idea of BBQ is firing up gas grill with heat deflectors...hoping your food is cook evenly while items slightly offset get either too much or too little heat.

Out comes something from a nightmare. 
We all rush around and don't have much more if any to show for it. 

Unfortunately, if it weren't for the liberals passing out my money left and right to a bunch of slackers, I might have time to bbq.   Instead I work like a dog.

I really want to learn proper bbq.  Even down the most simple levels.  Put something in early and go back every once in a while to tend to it on a Saturday

[dkff49]

love to use my smoker but more often than not I end up grilling or or roasting.

I only ever use 'chunk' charcoal,never briquettes. I just think the flavor is 10 times that of briquettes and 100 times that of gas (ewwwwe).

I use my grill all year round. In the winter I have to knock the ice off and in the summer I sweat(ewwwe) because it is worth it.

I always use a meat thermometer (at least now). I use to do it by guessing but since I have learned that it is much juicier if you call it done by the temp of the meat rather than trying to guess by using color and (god forbid) cutting the meat.

I only started using marinades in the last year and a half  and been grilling for 15 years now. WOW what a difference.

The best advice I can give is experiment,experiment,and expirement some more. Find what works the best for you and then work to perfectit to your tastes and then keep trying something new. It turns into being as much fun as your food is delicious.

I always get people looking for leftovers when they find out I have been roasting on my grill, so I guess I am doing something right.

I posted up the marinade I use last year and when I have a chance I will look for that post again and post the link here.

[Coach]

Curious

Any Certified KCBS judges here?

Coach