Menu
Menu 2
JGBFool
Hey y'all. I've received quite a few compliments over this sauce recipe, and it very well might be the creative pinnacle of my lifetime, so I've been sharing it with as many people as possible.
I was whipping up a batch a couple of weeks ago, and my wife came home to a disastrously messy kitchen, but she said something along the lines of "I guess Michelangelo's wife probably didn't complain about the paint being all over the place."
Since I live in East Tennessee, and have eaten quite a bit of both Carolina-style and Memphis-style BBQ, I tried to make this recipe sort of a "geographic average" of the two -- the heat of Memphis-style, but heavy on the vinegar a la Carolina-style.
14 oz Apple Cider Vinegar
4 oz Water
4 oz Honey
2 oz Louisiana Hot Sauce
2 oz Pickapeppa Sauce
12 oz (weight) Tomato Paste
2 Tbsp Crushed Red Pepper
Tbsp Salt (kosher works best)
4 tsp Black Pepper
4 tsp Garlic Powder
2 tsp Chopped Dry Onions
1 1/2 tsp Lemon Peel spice
tsp White Pepper
tsp Sugar
1/2 tsp Parsley
1/4 tsp Thyme
Mix well in a big soup pot, bring it up to a slow simmer, and then can it using HomeCanning.com's Step-by-Step Canning of High-Acid Foods instructions.
Tastes best after the flavors have had a week or so to mingle.
Here's a rub recipe that I came up with-- I originally called it "Heavenly Devilish Rib Rub", but I've now tried it on beef and chicken, also, and the results were pretty good, so now it is called Heavenly Devilish Multi-Meat Spice Mix.
Tbsp Garlic Powder
Tbsp Jane's Krazy Mixed Up Salt
Tbsp Jane's Krazy Mixed Up Pepper
Tbsp McCormick's California-Style Lemon Pepper*
Tbsp Sugar
tsp Dry Chopped Onion
tsp Chili Powder**
tsp Paprika
tsp White Pepper
tsp Crushed Red Pepper
tsp Ground Mustard Seed
tsp Parsley
Mix well.
*It's okay to substitute any lemon pepper brand which doesn't list "salt" as the first ingredient.
**For added fun and devilishness, use Chipotle chili powder
I've tried to re-formulate it to eliminate the expensive spice mixes, but with little success so far. I'll report back once the reformulation is successful.
--JGBFool
I just use my sesame ginger salad dressing with broccoli slaw that I buy in a bag in the produce section of the grocery store. I put the slaw back in the fridge for an hour or two after mixing in the dressing, to allow the dressing to soak in a bit.
Here's the recipe for the dressing:
4 TBSP Rice Vinegar
8 tsp sesame oil
5 tsp ginger
1/4 tsp parsley
1/4 tsp lemon peel
1/4 tsp chives
1/4 tsp black pepper
Alternately, you could just get a bottle of Wishbone Asian Sesame Ginger Vinaigrette, which is pretty good also, but not quite as good, IMNSHO.
--JGBFool
The Inaugural Run of Smokey!!
Here's a photo of two of my favorite BBQ fans, Bud and Rosalie, plus a few pics of Smokey's first smoke.
I have 3 racks of spareribs, a medium-sized brisket, a big pork tenderloin, 2 pork shoulders, and some breakfast sausages because the "fatties" I've heard y'all talk about sounded so good.
I wasn't able to fit the 2nd pork shoulder on there, so next time I'll probably 86 the tenderloin and put on 2 or 3 shoulders, depending on space.
All of the food was (and is) delicious. The ribs were the best I've ever made-- tender and juicy.
As for type of wood, I used hickory mostly, but a little oak too (I have a lot of hickory and oak trees, so the wood is free, or at least "already dun been paid for").
The modifications from the link ChezJohn sent worked GREAT-- keeping Smokey at a steady 225 degrees was pretty easy. I highly recommend doing all of the modifications.
Great Weekend for Smoking - Saturday's sunset was nice, Sunday's sunset was better. In between, some turkeys thought they ought to investigate the BBQ process. Luckily for them, I didn't see one with the plastic thing in its side that pops out when it is done, so I just stuck with the bird I had already planned on cooking.
Menu
E-mail Footer
with questions or comments about this web site.
Copyright © 2002 - 2024 William A. Ford, All Rights Reserved.
|
