Tag: grilling

The “Original” BBQ Sauce Recipe

Salsa de Barbacoa

(Original Spanish BBQ Sauce brought to Mexico from Spain)

1/2 Cup of Fresh Lime Juice
2 Cloves Finely Minced Garlic
Chop up 1 Large Onion
1/4 LB Butter
2 Teaspoons Dry Mustard
1/4 Teaspoon Salt
2 Tablespoons Chili Powder
1 Can Tomato Sauce
1/2 Cup Water
Bay Leaf
1/4 Teaspoon Cumin Powder
1/4 Teaspoon Marjoram Powder

1. Place Butter, Garlic, and Onion in pan and cook until tender
2. Add Lime Juice, Mustard, Salt, and Chili Powder
3. Add the Tomato Sauce, Water, broken Bay Leaf, Cumin, and Marjoram
4. Simmer for 5 minutes

This sauce can’t be easily verified, but regardless, it is still a very good sauce.

 

Smoky Hot Honey BBQ Sauce

Ingredients:

1 Tbl Vegetable Oil
1/2 C Finely Minced Onion
1- 8 Oz Can Tomato Sauce
1/2 C Honey
2 Tbl Cider Vinegar
1 Clove Finely Minced Garlic
1 Tbl Worcestershire Sauce
1/4 Tsp Ground Cayenne
1/4 Tsp Black Pepper
1/2 Chopped Smoked Ghost Pepper (Minced Very Fine – Use Gloves to Mince)

Directions:

1. Heat oil in medium skillet. Add onion and garlic and sute on medium-high heat until onion is transparent.
2. Add remaining ingredients and simmer for 5 minutes
3. Remove from heat

Makes 1 Cup

Honey Spiced Cajun Chicken

Serves 2

– 2 pounded chicken breasts
– Tony Charcheres Cajun Seasoning
– 3 sliced mushrooms
– 1 diced tomato
– 2 Tbl mustard
– 4 Tsp. honey
– 3 oz cream
– Cooked linguini (for 2 people)

1. Pound boned (or boneless) chicken breast to 1/2 inch
2. Pat the chicken in the seasonings and grill until done.
3. Slice chicken in thin (1/4 inch) slices
4. Put chicken slices back in pan with a little oil, the diced tomato and mushrooms for 2 minutes.
5. Add the honey, mustard and cream.
6. Cook for 5 minutes at medium heat. toss in cooked linguini.

 

Jamaican Jerk Chicken Recipe

Jamaican Jerk Chicken Recipe

Chop up a chicken or buy one already cut up.  Break the thigh bone joint.

If you are using breast meat only – use 2-4 breasts

For the jerk marinade:

• 1 onion – peeled and chopped
• 1 garlic clove – peeled and crushed
• 3 spring onions – finely chopped
• small square of red chilli – finely chopped
• 1 teaspoon coriander – chopped
• 1 Tsp Marjoram
• 1/2 level teaspoon allspice
• Juice of 1 lime
• 1 tablespoon vegetable oil
• Ground black pepper
• 1 teaspoon Worcestershire sauce

Directions:

1. Mix the jerk marinade ingredients together.
2. Rub the marinade into each piece of chicken.
3. Cover and chill for at least 2 hours or overnight in the refrigerator.
4. Heat grill (hot)
5. Place chicken on grill and cook for 30 – 40 minutes until the chicken is cooked and the juices run clear.
3. Serve hot or cold with salad or rice.

NOTE: Make sure the chicken is cooked by inserting a skewer and checking the juice is clear and not pink or red.

Spicy Barbecue Sauce Recipe

Makes About 8 pints

  • 12 pounds of tomatoes
  • 1 cups chopped celery1 cups chopped onions
  • 3/4 cup chopped seeded green bell peppers
  • 2 jalapeno (for hotter use serrano or tobasco) peppers, seeded and chopped
  • 1/2 t. black pepper – fresh ground is better
  • 1 1/4 cups apple cider vinegar
  • 3/4 cup brown sugar
  • 2 cloves garlic, finely chopped
  • 1 tablespoon dry mustard
  • 1 tablespoon paprika
  • 1/2 teaspoon kosher or pickling salt
  • 1/4 teaspoon red pepper flakes

Preparation:

  • Prepare 8 pint (or 16-1/2 pint) jars, lids, and rings
  • Sterilize the jars and keep them in the hot water till time for processing
  • Make sure to fill a water bath canner and get the water to a simmer
  • Core the tomatoes  and strain the pulp through a fine mesh strainer
  • Cut all the vegetables and measure out spices
  • Set aside

Cooking:

  • In a large stainless steel saucepan, combine tomatoes, celery, onions, green peppers and hot peppers
  • Bring to a boil over high heat, stirring frequently
  • Reduce heat, cover and boil gently until vegetables soften, about 30 minutes
  • Working in batches, transfer mixture to a blender or food processor fitted with a metal blade and puree until smooth
  • Return pot to heat and low boil, stirring occasionally, until the sauce reduces by half, about 45 minutes
  • Add vinegar, brown sugar, garlic, and spices to the tomatoes
  • Increase heat to medium and boil gently, stirring frequently, for about 20 minutes
  • Using the process before in batches you will again blend till smooth, return to the heat until its the consistancy of a commercial barbecue sauce, about 1 hour

Filling the jars:

  • On a dish towel place your hot jars and using a funnel fill each jar
  • Leave 1/2” headspace
  • Remove air bubbles and refill to the 1/2″ headspace if needed
  • Taking a clean papertowel and wipe the rims
  • Extract the lids from the hot water and place them on jar rims using tongs
  • Add the rings to each of the jars and finger tighten

Processing:

  • Make sure a rack is on the bottom of the canner and place the jars in the water bath
  • Make sure the water covers the jars by an inch or two
  • Cover the pot and turn up the heat under the canner and wait for the water to start boiling
  • Once the water has come to a boil start a timer for 35 minutes
  • When the 35 minutes are up, remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool

“Fallin’ Off the Bone” Pork Spare Ribs

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Here’s how to get those tender, juicy, delicious pork spare ribs:

This past weekend, using the indirect method of charcoal grilling/smoking using a smoker grill, I found out how to create these wonderful ribs.

Here are the key steps:

One day prior:

  1. Cut the ribs into sections of 4-5 bones each
  2. Brine the ribs 24 hours (use spices and additives** to the salt water)
    (You can use a 1 gallon zipper lock bag for brining – works well)

See Brining Meat Makes a Tasty Difference

Day of grilling/smoking:

  1. Fill up most of one side of the smoker grill (shown in photo above) with charcoal and ignite. (I use an electrical starter loop – the taste of starter fluid  never seems to completely go away)
  2. Locate an aluminum drip pan and leave enough space in the bottom of the grill to to place it by the coals (In a pinch, you fashion one out of aluminum  foil)
  3. Soak wood chips in water (hickory, pecan, cherry, etc)
  4. Drain the brined meat and surface season the meat (salt, pepper, garlic powder, cayenne pepper) – Alternately, use a dry or wet rub
  5. When draining the brine, drain directly into drip pan until about 2-3″ of liquid fills the pan
  6. Allow the majority of the charcoal to become ashen white (usually about an hour)
  7. Dampen down the vents after the coals are white to almost closed and check temperature
    1. Temperature should be below 300 degrees F.
    2. If not allow to burn down longer and check again until 280-300 degrees F.
  8. Place top grill on smoker grill – leave lid off
  9. When temperature is 250-300 braise the meat until it browns (10 minutes) directly on the grill turning as needed until brown
  10. Remove meat from grill and double foil wrap fairly tightly, but leave a few small openings to allow the smoke to seep in
  11. Using gloves, take top grill off and place aluminum drip pan with 2″ of leftover brine solution in it by the coals down in the grill
  12. Add drained, pre-soaked woods chips on top of charcoal
  13. Quickly place the wrapped meat in the smoker grill over the drip pan when temperature has dropped to 250-275 degrees F.
  14. Dampen the grill way down by closing both vents down to a crack
  15. Insert thermometer into crack of top vent
  16. Temperature should be 250-275 degrees F.
  17. Grill for 5-6 hours at 250-275 degrees F. (check after 4 1/2 hours on progress)

OPTIONALLY: When the meat is nearly falling apart – you be the judge

  1. Remove the wrapped meat to a platter
  2. Unwrap the ribs
  3. Lay down a couple layers of aluminum foil on the grill
  4. Unwrap ribs and place on foil
  5. Begin basting with your favorite sauce

NOTES:

  • Try not to cook the ribs on the smoker grill over 300 degrees for any great length of time – they’ll become overcooked
  • Keep thermometer in top vent to monitor
  • Cooking for this longer period allows most of the fat to liquefy and leave mostly lean meat

** ADDITIVES for Brine: 

  • A can crushed pineapple or pineapple juice – apple juice will work too with a different flavor profile
  • Soy sauce
  • Brown sugar or honey
  • Garlic powder
  • Onion powder
  • Cayenne pepper to taste
  • Salt
  • Black pepper
  • Vinegar
  • Ginger

These are merely suggested ingredients, use what you have and experiment. Have fun!

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The Rub

I like Lefty’s Fish and Chicken Mix which is also great with pork.  There are a couple ways of using it.  You can mix it with water to make the meat moist. Then you can roll the moistened meat right into the Lefty’s mix.  Alternately, you can simply pat the Lefty’s seasoning right on the meat.  You get a lot of it in a reasonably priced, resealable bag. I don’t really consider Lefty’s a rub, but it is good and way to very lightly bread your meat. It can be used in baking, frying, and grilling your meats.

Lefty’s seasoning Ingredients (on the package)

  • Wheat Flour
  • Corn Flour
  • Salt
  • Dehydrated Onion
  • Dehydrated Garlic
  • MSG
  • Lemon Juice Powder
  • Corn Starch
  • Paprika
  • Cayenne
  • Other (unspecified) spices

But, if you want to create your own rub, I have a list of possible ingredients that you can experiment with and a couple of rub recipes to get you started.

Dry Rub Possible Ingredient List

  • Paprika
  • Dry Mustard
  • Chili Powder
  • Black Pepper
  • Unrefined Salt
  • Cayenne
  • Coriander
  • Cumin
  • Dried Lemon/Lime Zest
  • Brown Sugar
  • Sage
  • Thyme
  • Oregano

Paprika is the base for the majority of dry rubs. Many use an equal amount of 10 different spices (from above list). Here is a basic dry rub recipe:

  • 3 parts paprika
  • 1 part cayenne pepper
  • 1 part onion powder
  • 1 part black pepper
  • 1 part unrefined salt
  • 1 part sage
  • 1 part lemon pepper
  • 1 part dried lemon zest

TIPS:

  • Adjust the cayenne for heat/spiciness.
  • Paprika and ground black pepper will take the rub closer to blackening.
  • The longer the rub has in contact with the meat the more flavors will mix with it.
  • The best way to get a crispy crust is to make sure the cooking surface it hot.
  • Cook it for several minutes on the hot heat. Then turn it down. The hot heat will sear the rub into the meat quickly.

Alternate Rub Recipe (1-/12 cup yield):

  • 1/2 Cup Paprika
  • 1/2 Cup Brown Sugar
  • 1/4 Unrefined Salt
  • 2 tablespoons granulated garlic
  • 1 tablespoon celery salt
  • 1 tablespoon chili powder
  • 1 tablespoon black pepper
  • 2 teaspoons onion powder
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 2 teaspoons mustard powder
  • 1 teaspoon celery seed
  • 1/2 teaspoon cayenne pepper (adjust for heat)

Wet Rub

Generally speaking, a wet rub is a dry rub with something moist added to it. Water is the initial additive. However, honey, lime juice, bourbon, beer, soy sauce, and/or vinegar can be added to taste according to your taste. The wet rub can be basted on as the meat cooks or it can be used as a marinade and used as a baste after the meat marinates in it. Marinating essentially has some of the same effect that a brining solution. The meat become moister and the spices move into the meat along with that moisture.

Also read: Pork Rub

Preparing a Grilled Smoked Pork Roast for Pulling

20 Steps to a Perfect Pork Roast

  1. Brine your pork roast for 1 hour for each pound
  2. Soak wood chips in water (I prefer pecan, cherry, or apple wood over the harsher hickory wood chips)
  3. Start your charcoal on one side of the smoker grill – stack it liberally and fill one side
  4. Put your favorite pork rub on the pork*
  5. Double wrap the roast in aluminum foil
  6. Locate a small aluminum pan that will fit into the smoker grill on the non-charcoal side
  7. Drain wood chips and keep ready for the charcoal
  8. When the charcoal is white
  9. Put water or juice into the aluminum pan – about 1 to 1-1/2 inches
  10. Get roast, wood chips, and aluminum pan ready to place in and on the grill
  11. Lift the grill and place the pan on the non-charcoal side
  12. Put soaked wood chips on top of the charcoal
  13. Replace the grill
  14. Place the roast on the non-charcoal side of the grill
  15. Close lid and dampen down the smoker grill
  16. Place thermometer in top damper hole and close till thermometer is stabilized on the roast side of the smoker grill
  17. Attempt to keep temperature close to 250 degree F.
  18. Wait 2-3 hours – check the temperature every so often and dampen as needed
  19. After 2-3 hours, the coals will have died down a bit
  20. Carefully unwrap the pork roast and re-place on grill – do this quickly to conserve the interior heat
  21. Close the lid and keep and eye on temperature
  22. If temperature is too low, open bottom damper a bit
  23. Continue to monitor temperature – keep close to 250 degree F.
  24. Get basting sauce ready**
  25. After 30 minutes, baste the roast wit the sauce
  26. Continue basting the roast every 30-45 minutes
  27. After 8-10 hours (depending on the size of the roast) the pork should be ready to remove from grill
  28. To check, stick a fork in it and see if it easily pulls apart
  29. Place the roast in a container that you can easily pull the pork apart using a couple of forks

Tips/Notes/Comments:

  • To make this for supper, start early in the morning. Waiting till late morning, noon, or early afternoon means that it won’t be ready for supper unless you eat very late in the evening.
  • I recommend using leather work gloves when working with the grill. They are inexpensive and are great when handling the your smoker grill.
  • Use a lot of charcoal. You don’t want to run out of fuel before the allotted time. Fill up one side of the smoker grill to the grill line and stack it carefully.
  • Double wrapping the roast in aluminum foil will reduce the chances of it developing holes which will drain the juices prematurely.
  • Don’t fret if the temperature goes up to 300-350 degrees, just close the damper for a while till the temperature goes down. Same goes for the temperature dropping too low, open up the dampers.
  • Be patient and allow the roast to cook for many hours. You want it to fall apart. The goal is to cook it long enough while maintaining the interior juices.
  • The brining help that aspect a great deal. It will be well worth the long wait.
  • I use a Weber Smoker Grill. I highly recommend these grills. The Weber Smoker Grills last a long time and will allow you to not only grill meat, but smoke it too.

*Pork Rub:

  • 1/4 cup Paprika
  • 1/8 cup Fresh Ground Black Pepper
  • 1-2 tablespoons Garlic Powder
  • 1-2 tablespoons Onion Powder
  • 1 tablespoon or more Cayenne Pepper
  • 1/4 cup Coarse Salt
  • 1/4 cup Brown or White Sugar

**Basting/Mopping Sauce:
There are countless varieties of basting/mopping sauces out there. You can easily make your own to suit your taste. You want the sauces to be a little runny since you will be continuously basting the roast. Here are some base ingredients that may be used for a basting/mopping sauce:

  • Ketchup
  • Sugar – Brown, Raw Un-processed, or refined
  • Honey
  • Vinegar (apple cider or rice is my preference)
  • Soy Sauce
  • Hot Sauce
  • Chili Sauce
  • Paprika
  • Black Pepper
  • Powdered Cayenne Pepper
  • Garlic Powder
  • Onion Powder
  • Lemon Juice
  • Lime Juice
  • Apple Juice
  • Mustard
  • Commercial BBQ Sauce
  • Add water to thin if needed

Pork Roast Rub for Smoking

  • 2 Tbsp Dark Brown Sugar
  • 2 Tbsp Sweet Paprika
  • 1 Tsp Cumin
  • 1 Tsp Garlic
  • 1 Tsp Freshly Ground Pepper
  • 1 Tsp Sea Salt
  • 1/2 Tsp Ground Mustard
  • 1/8 Tsp Celery Seed
  • 1/2 Tsp Chili Powder

Alternate Recipe:

• 1/4 cup Paprika
• 1/8 cup Fresh Ground Black Pepper
• 1-2 tablespoons Garlic Powder
• 1-2 tablespoons Onion Powder
• 1 tablespoon or more Cayenne Pepper
• 1/4 cup Coarse Salt
• 1/4 cup Brown or White Sugar

Once you have rubbed the meat, save it.  Add water, maybe a little vinegar and make a “mopping sauce”.  Once the meat browns the way you want it, start “mopping” the sauce on the meat.  Do this occasionally until it is finally done.

Also read: The Rub