Rain or Shine Barbecue

Thanks so much for coming back to the BBQ Brisket blog. There's tons of BBQ information here. Enjoy your visit! The combination of flavors has always been a huge component of barbecue – whther it’s the sweet and spicy tomato-based sauce, or the smoky-savory combination of a dry rub, or the tangy and sweet Carolina barbecue. Every so often, you run across an interesting barbecue recipe that breaks from tradition yet sounds so intriguing it just has to be tried. Here’s one of those intersting recipes that features a unique combination of sauce ingredients.

Rain or Shine Barbecue
1 Cup (8 ounces) Bottled red or Russian or sweet and spicy French dressing
1 Jar (12 ounces) Apricot preserves
1 Envelope Onion Soup Mix
3 lbs. Spareribs, cut into serving pieces
2 to 2.5 lbs. Chicken, cut into serving pieces
In medium bowl, blend dressing, preserves and onion soup mix; set aside.
Indoor:
Preheat oven to 375 degrees.
In large shallow baking pan, bake spareribs 30 minutes. Then, begin to bake chicken, arranged in additional large shallow baking pan. Brush chicken and spareribs with half the glaze; bake 30 minutes. Brush with remaining glaze, then bake an additional 15 minutes or until chicken and spareribs are done.
Outdoor:
Grill spareribs 30 minutes. Then, add chicken and grill 20 minutes. Brush chicken and spareribs with glaze and continue to grill, turning and basting frequently, until chicken and spareribs are done.
Makes about 8 servings.
Recipe from: The Association for Dressings & Sauces

 

Homemade BBQ Sauce Basics

Fans of tomato-based barbecue sauce know that there is a plethora of different flavors and varieties available. Whether your tastes tend toward spicy or sweet, there’s a BBQ sauce for you. Although the marketplace for these sauces is huge, consider adding a homemade barbecue sauce to your repertoire of favorite BBQ sauces.
Whipping up a homemade BBQ sauce is very easy. It takes little time and for the most part, the ingredients are pantry staples. Best of all, making your own homemade barbecue sauce allows you to tailor the taste to be exactly what you like.
Most homemade BBQ sauces start with ketchup as a base. To this you add your favorite spices, seasonings and other liquids to get just that taste you are looking.
For a tangy BBQ Sauce, use equal parts ketchup and vinegar (either white or apple cider). For a thicker sauce that can be made either sweet or spicy, start with ketchup and add a few splashes of Worcestershire sauce. For all of the above types, stir in some brown sugar and the spices and/or seasonings of your choice. You can also add some honey or molasses if those flavors appeal to you in a barbecue sauce.
The usual spices and seasonings to add in any amount desired to the tomato-vinegar-brown sugar or tomato-Worchestershire-brown sugar mixture include:

• Salt
• White or black pepper
• Garlic powder
• Onion powder
• Crushed red pepper flakes
• Cumin
• Chili powder
• Paprika
• Allspice
• Cayenne pepper

Play around with the amounts and which types of spices to use until you hit on the combination that’s just right for you. As you experiment, add just a little bit of each spice at a time. Remember, you can always add more but you can’t take out.
If you’re not experimenting with the spices on your own, there are several pre-mixed spice combinations available on the market that can be added in desired amounts to create your homemade barbecue sauce.
Stir all of the barbecue sauce ingredients together until smooth and refrigerate until using. It’s always a good idea to make the sauce ahead of time so that it has time to sit to allow the flavors to develop and mix together.
This method will create a very basic but still very flavorful BBQ sauce that is perfect for any type of BBQ preparation you can think of.

If you want an exact recipe to help you out with the experimentation, here’s a winner.

• 1 1/4 c. ketchup
• 1/4 c. brown sugar
• 2 T. Worcestershire sauce
• 1 T. honey
• 1 t. chili powder
• 1 t. cumin
• 1/2 t. garlic powder
• 1/2 t. salt
• 1/4 t. allspice
• 1/4 t. crushed red pepper flakes

Stir everything together in a small bowl until well blended. Refrigerate until needed.
By: admin - February 15th, 2011  Filed under: Barbecue Sauces

How To Create Your Own Dry Rub

A dry rub can make or break your barbecue. If the rub is off, the flavor of the meat will be off as well. A little too spicy, a little too salty or a little too sweet and you’re in trouble. Fortunately, it’s easy to create your own dry rub concoction that will be perfectly suited to your individual tastes.
There is a wide assortment of spices and seasonings that are suited to a dry rub. A little experimentation might be in order before you hit upon just the right combination, but the effort will be so worthwhile once you find that perfect mixture. Here are some of the spices and seasonings you may want to consider adding to your own dry rub:

• Salt
• Pepper (black and/or white)
• Paprika
• Cumin
• Chili powder
• Garlic powder
• Onion powder
• Cayenne pepper
• Ground dry mustard
• Cayenne pepper
• Oregano
• Parsley
• Granulated Sugar
• Brown sugar

Start small as you prepare your dry rub and sample the mixture on just a small steak, pork chop or chicken breast before making a large batch. Also, be sure to take notes as you work so that you remember the spices you used and their amounts. Although mixing together a spice rub isn’t an exact science, you should try to stick with the same proportions each time.
Most importantly, have fun experimenting. Before you know it, you just might hit upon the next TOP SECRET dry rub recipe.
By: admin - February 19th, 2011  Filed under: Barbecue Rubs, BBQ Methods, BBQ Recipes

BBQ Competitions for March, 2011

As any BBQ fan can tell you, the many barbecue competitions held across the country are full of excitement. Whether you are a competitor or just a fan, attending one of these BBQ cook-offs is a great way to spend the day.

Here’s a round-up of BBQ Competitions being held across the country in March, 2011.

March 4-6, 2011

• Punta Gorda BBQ & Music Festival - Punta Gorda, FL – More info from the FLBBQ
• Dublin St. Patrick BBQ Cookoff – Dublin, GA – More info from the BBQGA
• LaGarto TX State Championship BBQ benefiting Halo Flight – LaGarto, TX – More info from the IBCA
• Republic of Texas Independence Day BBQ - Texas State Championship, San Angelo, TX – More info from the IBCA
• VFW 8456 BBQ - Geronimo, TX – More info from the IBCA
• Friends of the Kingsville’s FFA - Kingsville, TX – More info from the IBCA
• Danbury Civic Club Red, White, & Blue Festival - Danbury, TX – More info from the IBCA

March 11-13, 2011

• BBQ Showdown – Palm Springs, CA – More info from the CBBQA
• Rick’s Backyard Warm-Up – San Jose, CA – More info from the CBBQA
• 13th Annual Pig on the Pond – Clermont, FL – More info from the FLBBQ
• Kaufman County Jr. Livestock Show BBQ, Texas State Championship – Kaufman, TX – More info from the IBCA
• VFW Post 4692 - Bryan, TX – More info from the IBCA
• St. Jude’s LA State Championship BBQ - Gonzalez, LA. – More info from the IBCA
• Chuck Wagon Cook-off - Raymondville, TX – More info from the IBCA

March 18-20, 2011

• The Ultimate BBQ Showdown East vs West II – Windomar, CA – More info from the CBBQA
• Hasan Shrine Spring BBQ Festival - Albany, GA – More info from the BBQGA
• West Vol. Fire Dept. BBQ - West, Tx – More info from the IBCA
• TBIPAC Spring BBQ, LA State Championship – Paragon Casino, Marksville – More info from the IBCA
• Smokin’ Spring BBQ - Stockdale, TX – More info from the IBCA
• Crazy Cooker’s Refugio Youth Scholarship BBQ - Refugio, TX – More info from the IBCA

March 25-27, 2011

• The Big Oink – Cameron Park, CA – More info from the CBBQA
• Grillin’ in the Gardens – Palm Beach Gardens, FL – More info from the FLBBQ
• Fire Ant Festival & BBQ Bash - Ashburn, GA – More info from the BBQGA
• Rosenberg Masonic BBQ - Rosenberg, TX – More info from the IBCA
• Coleto Creek BBQ Assn. Spring Cook-off -Victoria, TX – More info from the IBCA
• Fort Worth Cops for Kids, Ft. Worth, TX. More info from the IBCA
• Lone Star N. Harris County College BBQ, Houston, TX. More info from the IBCA
• 1st Rockin’ Ranch BBQ, Onalaska, TX. More info from the IBCA
• “No Excuses” BBQ Cook-off & Music Fest. Corpus Christi, TX. More info from the IBCA
• Brazos County Go-Texas BBQ, Bryan, TX. More info from the IBCA
• Pleasanton C of C Scholarship BBQ, Pleasanton, TX.More info from the IBCA

 

BBQ Competitions Champion Spotlight ~ Yazoos Delta Q

By: admin - February 19th, 2011  Filed under: Barbecue Competitions Add Comment

Melissa Cookston took the title of World Champion at 2010′s Memphis in May Barbecue Cooking Contest. With the unique honor of being the only female world champion pitmaster, Cookston (along with her team, Yazoos Delta Q) has definitely earned her place in the BBQ hall of fame.

2010 was a big year for Yazoos Delta Q. They took home 9 Grand Championships and 29 first place awards. Additionally, the team hit the small screen to compete in the second episode of TLC’s BBQ Pitmasters reality cook-off show. The team was the finalist out of all the competing teams on that episode.
In addition to a trophied BBQ championship career, Cookston also owns and operates a local and national catering business in the Memphis area. She also travels around the country teaching BBQ cooking classes. The classes are held over two days during which time Cookton and the Yazoos Delta Q team teach the students are given the opportunity to see their  methods first hand, get the recipes, and walk through their entire cooking process.
By: admin - February 24th, 2011  Filed under: Barbecue Competitions

Steven Raichlen Grill Secrets

1. What’s the biggest mistake grillers make?

Overcrowding the grill. Also confusing indirect grilling with direct grilling and confusing cooked with burnt.

2. What grilling tools are essential for success?
Just three: A stiff wire grill brush, long-handled, spring-loaded tongs and an instant-read meat thermometer.

3. What’s the best tip you’d give grillers to ensure success?
Control the fire, don’t let it control you.

4. What foods are easiest to grill?
Steaks, chicken, planked fish, corn on the cob (husk off, please) and baby back ribs (if grilled using the indirect method).

5. What foods are best left to experienced, not novice, grillers?
Whole hog and delicate fish fillets.

6. What’s the most unusual food you saw barbecued on your world travels?
Kokoretsi, a Greek dish — lamb brains, spleen, lungs, testicles and other innards, skewered on a spit, wrapped in small intestines and spit-roasted. It’s better than it sounds.

7. What was the best barbecued item you tasted on your world travels, and have you been able to duplicate that taste at home?
There are so many. Lomo al trapo (beef tenderloin in a salt and cloth crust); Ginger, Garlic and Honey Grilled Baby Back Ribs from Cambodia; Peri Peri chicken wings from South Africa.

8. What’s your favorite grill?
(That’s) a little hard to answer, as I own 60 grills. Lately, I’m really enjoying my new Aztec wood-burning grill and rotisserie. It’s a military-strength machine. If I could take only one grill to a desert island, it would be my Weber Performer (charcoal grill with gas ignition).

9. What grilling trends did you see in other parts of the world that you expect to start seeing in the States?
Lots of wood grilling in South America. The Brazilian fire pit and rotisserie is pretty well established here. I think we’ll see Argentinean asado (gaucho-style, fire-pit cooking — as opposed to Brazilian steakhouses) before too long.

More saté bars. Maybe a braai (South African-style) barbecue joint. And definitely more peri peri (South African-style) barbecued chicken)

10. Why do you think that in the States, women do the majority of indoor cooking, but men the majority of outdoor cooking?
Because women are way too smart to stand downwind of a hot smoky grill drinking beer and burning meat when it’s 100 degrees out.

11. Is that also true in other parts of the world?
No, in Serbia, much of Mexico and through Southeast Asia (Thailand, Cambodia, Malaysia, Indonesia, etc.), most of the grill masters are women.

12. What are some of your favorite recipes from the book?
Caveman T-bones or Spruce-grilled Steak; Garlic, Ginger and Honey Grilled Baby Back Ribs; Australian Lamb on a Shovel; The Real Bistecca alla Fiorentina; The Best Beef Satés in Singapore.
kharam@express-news.net

By Karen Haram - Express-News

Published 12:00 a.m., Wednesday, May 26, 2010