BBQ411: October 2009

Basic BBQ Sauce

2 cups ketchup
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup firmly packed brown sugar
2 tablespoons molasses
2 tablespoons prepared mustard
1 tablespoon Tabasco sauce
1 tablespoon of your favorite barbecue rub
2 teaspoons liquid smoke
1/2 teaspoon black pepper

Combine all the ingredients in a nonreactive saucepan and bring slowly to a boil over medium-high heat. Reduce the heat to medium and gently simmer the sauce until dark, think, and richly flavored, 10 to 15 minutes. Transfer the sauce to clean, or even sterile, jars and store in the refrigerator. It will keep for several months.

Paprika Based Rub

1/2 cup paprika
1/2 cup kosher salt
1/2 cup light brown sugar
1/2 cup granulated garlic
6 tablespoons granulated onion

Place all the ingredients into a bowl and mix them together with your hands. Store in a plastic or glass container til ready to use. Makes 2-3/4 cups.

This is a good starter rub, but feel free to personalize it and make it your own. Add some of your favorite herbs or ground dried smoked chiles. Just make sure you keep the sweet, savory, and spicy flavors in balance.

Magic Dust

Ingredients:
1/2 cup paprika
1/4 cup Kosher salt, finely ground
1/4 cup sugar
2 tablespoons mustard powder
1/4 cup chili powder
1/4 cup ground cumin
2 tablespoons ground black pepper
1/4 cup granulated garlic
2 tablespoons cayenne

Preparation:
Mix all ingredients and store tightly covered container.

Apple BBQ Sauce

Ingredients:
1/2 cup apple jelly
1-8 ounce can tomato sauce
1/4 cup sweet rice wine vinegar
1 tablespoons light brown sugar
2 tablespoons apple juice
1 teaspoon grated fresh ginger
1 teaspoon Louisiana hot sauce
1/2-teaspoon sea salt

Preparation:
Place all of the ingredients in a small saucepan; bring to a boil, stirring until smooth. Reduce heat, and simmer, stirring occasionally for 20 to 25 minutes. Cool.

(This recipe came from Paul Kirk's website www.baron-of-bbq.com)

BBQ Spaghetti

Here is something a little different.

2 cups of your favorite barbecue sauce
1 1/2 cups pulled, shredded, diced smoked pork butt
1 pound cooked spaghetti

In a sauce pan heat barbecue sauce and pork. Mix sauce with spaghetti. Garnish with some chopped onions or what ever.

Note: You could use diced smoke brisket in place of pork.

Prosciutto Wrapped Shrimp

2 dozen large peeled (tails left on)
minced zest and juice of 1 lemon
1/4 teaspoon of salt
4 to 6 ounces of thinly sliced prosciutto (cut in half horizontally)
(smoker at 200 degrees)

Toss shrimp in zest and lemon juice. Wrap each shrimp in one piece of prosciutto. Put several wrapped shrimp on a water soaked skewer. You could wut individual shrimp on individual water soaked tooth picks. Smoke at 200 degrees for 15 to 20 minutes or until shrimp is cooke through and prosciutto is crisped.

Fattie

Fatties are simply a 1 or 2 pound chub of sausage smoke or grilled indirectly. Usually it is a hot or mild breakfast sausage but it can be any type of bulk sausage. In the picture is an Italian sausage fattie that was boxed for a turn in at a contest.
Basic recipe:
Put the chub in the freezer for about 15 minutes to make it easier to handle. Take it out of the wrapper and place it in your smoker at about 275 degrees. Cook to an internal temperature of 165 degrees. Remove, tent with foil and leave it sit for 10 minutes. Slice and serve

If you have a charcoal grill, set it up for indirect cooking, don't forget an empty drip pan on the grate next to the charcoal to catch the drippings. Try to get a temperature of 275 - 300 degrees in your grill. Cook to an internal temperature of 165 degrees. Remove, tent with foil and leave it sit for 10 minutes. Slice and serve

If you have a gas grill set it up for indirect heat at 300 degrees. Place the fattie on the cool side of the grill. Cook to an internal temperature of 165 degrees. Remove, tent with foil and leave it sit for 10 minutes. Slice and serve

Variations:
1. The easiest variation is to roll the chub in your favorite rub just before putting on to cook.

2. Some people have sliced them almost in half and stuffed them with different things such as cheese, spinach, grilled onions etc. and seal the ends and seams.

3. Some people will roll out the chub into a flat piece of meat. Then them will put different things such as diced jalapenos, onions, cheese, roasted peppers, etc. then roll it up jelly roll fashioned.

4. Use different bulk meat. It doesn't have to be breakfast sausage. The above picture is Italian sausage with some Wolfe Rub and brushed down with Jack Daniels #7 BBQ Sauce.

5. When its nearly finished cooking, you can brush on you favorite barbecue sauce.

6. Use different woods to give it a smokey flavor. Apple and cherry are good.

Stuffed Pork Loin

Trim the outside of a boneless pork loin. Remove excess fat and silver string if present. Place on a piece of dampened plastic wrap

Butterfly the loin. If you have knife skills you could roll cut the loin but I find it easier to butterfly it. Cover with another piece of dampened plastic wrap.

Take your favorite meat pounder and flatten the meat to and even thickness. About 1/4 inch. Remove the plastic wrap and dry off the flattened loin.

If desired you could trim the loin so the sides are even forming a rectangle. Now you can stuff the loin with whatever you want. I put some thinly sliced ham, turkey , spinach and cover it with mozzarella cheese.

Fold over and tie the loin closed in several places making a big sandwich of sorts. Place in a grill or smoker at 300 to 325 degrees until the inside read 165 degrees. Take out of cooker and cover with a foil tent for 15 minutes. Slice and serve.

Port Wine Sauce:
1 bottle Port wine
1 cup beef stock
1 stick very cold unsalted butter, cut into pieces

In a medium saucepan, bring the Port to a boil. Reduce the heat and cook at a low boil until reduced to a thick syrup, 1/4 to 1/3 cup in volume. Add the stock and cook until thick and reduced by half. Reduce the heat to low, and whisking constantly, add the butter several pieces at a time, adding more butter once the previous pieces have nearly been incorporated, removing the pan from the heat occasionally to prevent the sauce from getting too hot and breaking. Continue until the sauce is emulsified and all the butter has been added.

BBQ Pork Ribs

Basic Rub Ingredients:

1/4 cup Kosher salt
1 tablespoon garlic powder
1/4 cup brown sugar (packed)
1 tablespoon dried onion flakes
1/4 cup paprika
cayenne pepper (to taste)
3 tablespoons ground black pepper
1/2 teaspoon celery seeds
Mix rub ingredients together and store in a sealed jar in a cool dry place

The Dude's Doctored Barbecue Sauce:

1 cup of KC Masterpiece BBQ Sauce 1/4 cup honey 1/4 apple juice 1 teaspoon rub
Mix the ingredients together. It will be sweet with a taste of the rub. You could experiment with adding other ingredients but I use this a lot.

Ribs:
I usually get my baby back ribs from Sam's Club so they come 3 slabs to a package. For this recipe you could use St. Louis cut ribs or full spare ribs. You would have to adjust your cooking time. 3 slabs of baby back ribs.

Preparation:
On the back side of the ribs there is a tough membrane. For nice and tender ribs that membrane has to be removed. Get a butter knife or the back end of a spoon and work its way under the membrane and meat. I start at the small end. Work the membrane up enough so you can get a finger or two under the the membrane and pull it off. It might be helpful to use a paper towel to grab the membrane with. If you are using spare ribs there is a flap of meat that needs to be cut off. Save the meat for later. Pat down the ribs with a paper towel.

Sprinkle both sides of the ribs with your favorite rub or the basic rub above. Start your grill (low heat 250 to 300 degrees indirect cooking) or smoker (250 to 275 degrees). After the grill / smoker comes up to temperature place the meat side up. You could also use a rib rack if you so desire. Cook for about 2 hours. Now comes the secret sauce and tenderizing!

Secret Sauce Tenderizing:
You'll need about 1/3 cup honey, 1/4 cup brown sugar, 1/3 cup apple cider or juice and tin foil for each slab. I prefer cider.

Take the ribs out of the grill / smoker and place each slab on a double layer of aluminum foil. On the meat side spread the honey over the ribs. After the honey spread the brown sugar over the ribs. Turn the ribs meat side down and wrap the ribs in double layer of heavy duty aluminum foil. Just before sealing add the apple juice to the packet. Place the rib packets in the grill / smoker. If you can kick up the heat by 50 degrees.

Finishing:
After 45 minutes to an hour, remove the rib packets from the cooker. Cut the temperature of your cooker down to 200 - 225 degrees. Carefully open the packets. Caution the insides will be hot and steamy. Take a sauce brush and brush the backside of the ribs with the liquid inside the packet. Turn the slab over and brush the meat side with the liquid. Place the ribs back on the grill/smoker until done. About 15 minutes before removing the slabs baste with BBQ sauce. Total cooking time will be 3 1/2 to 4 1/2 hours.

Pork Mop

Ingredients:

1 cup apple juice
1 cup beer, flat
1/2 cup apple cider vinegar
1 stick butter, melted
2 1/2 tablespoons whiskey
1 tablespoon Worcestershire sauce

Put everything in a blender and blend until ingredients are thoroughly mixed. Put in a spray bottle and spray on your pork butt after 3 hours into the cook. Remember every time you open your cooker it will add 20 minutes to your total cook time. Your cooker has to regain the heat lost due to opening and mopping.

1939 Chevy Smoker

Smoker Live with Brandon Kinney

The BBQ Song

Jerked Chicken

Ingredients:

6 to 8 green onions, diced
1 medium-sized onion, diced
1 to 2 scotch bonnet peppers or habanero peppers, seeded and minced
3/4 cup soy sauce
1/2 cup red wine vinegar
1/4 cup vegetable oil
1/4 cup brown sugar
2 tablespoons fresh thyme leaves
1 teaspoon whole cloves, crushed
1 teaspoon black peppercorns, crushed
1/2 teaspoon ground nutmeg
1 tablespoon ground allspice
1/4 teaspoon ground cinnamon
1 whole chicken, cut into parts

Place all ingredients except chicken in a food processor fitted with a metal blade. Process for 10 to 15 seconds at high speed. Place the chicken in a bowl and pour the marinade over it. Refrigerate for 12 to 24 hours.

Preheat grill until coals are gray to white (medium hot). Clean and wipe oil on grate

Remove the chicken from the marinade and drain off any excess liquid. Place on the oiled grill and cook for 20 to 25 minutes on each side, or until the juice from the chicken runs clear.

Turkey Hash

1/2 cup onion (diced)
1/2 cup green pepper (diced)
3 tablespoons butter (melted)
2 cups cooked turkey
3 cups cooked potatos
1/4 cup celery (chopped)
1 1/2 teaspoons poultry seasoning
1 tablespoon flour
1/2 cup chicken broth
1 1/2 teaspoons salt
pepper to taste

Cook onion and green pepper in butter until softened. Wisk in flour, then turkey and broth. Mix all ingredients well. Pour in a greased baking dish. Bake in a preheated oven at 350 degrees for 30 - 35 minutes.

Beer Brined Chicken

Ingredients:
1 3 1/2 to 4 pound chicken (butterflied)
3/4 cup plus 1/2 tsp. Kosher Salt
3/4 cup plus 1/2 tsp. packed dark brown sugar
1 Tbs plus 1/4 tsp fresh coarse ground black pepper
6 crumpled bay leaves
2 12oz cans cold lager beer
1 tsp smoked sweet paprika
1/2 tsp ground cumin
1/4 tsp celery salt
1/4 tsp chili powder
large pinch dried crushed oregano
pinch cayenne pepper
2 Tbs exrta virgin olive oil

Preparation:
To butterfly a chicken, place the chicken breast side down, on a flat surface. Using poultry shears, cut along each side of the backbone and remove it. Flip chicken over and press firm;y on the center of the breast to breat the breastbone.

In a large bowl, combine the 3/4 cup Kosher salt, 3/4 cup brown sugar, 1 Tbs. pepper and bay leaves. Add 4 cups very hot water and stir to dissolve the salt and sugar. Add the beer and stir well to remove the carbonation. Add about 4 cups ice cubes to cool the brine quickly. When the ice has melted and the brine is cool, put the chicken in the brine, adding more cold water if needed to cover. Refrigerate, covered for 2 to 4 hours.

In a small bowl, mix the 1/2 tsp. Kosher salt, 1/2 tsp. brown sugar, and 1/4 tsp. pepper with the paprika, cumin,celery salt, chili powder, oregano and cayenne.

Remove the chicken from the brine and let air dry about 10 minutes. Meanwhile, build a charcoal fire or heat a gas grill on high. Faor a charcoal grill, when the coals are covered with a white-gray ash, divide it into 2 piles and set a drip pn between the coals. For a gas grill, turn off the burners that will be directly under the chicken, and the other burners to medium. If your grill has 2 burners turn one off and set the other to medium. You may need to rotate the chicken to promote even cooking.

If the chicken is wet, dry it off with paper towels. Brush both sides with the EVOO and sprinkle the spice mixture over both sides. Tuck the wing tips under the breasts. Put the chicken skin side up in the center of the grill or not directly over the heat. Cover the grill and cook until the juices run clear and a meat thermometer in the thickest side of the thigh reads 175 - 180 degrees. Let the chicken rest for 10 minutes before cutting into pieces.

Stuffed Chicken Thighs

Recipe inspired by Danny Gaulden

Take as many thighs as you need and skin them. Then cut a slit along the bone, and remove it. Stuff the pocket, from the removed bone, with about a 2 or 3 inch long, pencil thick piece of Monteray Jack cheese, a few diced onions and diced jalepeno peppers that have been seeded and ribed. If you have room left, add more cheese, if necessary. You could also use jalapeno cheese and diced green peppers with onions. Season the inside lightly with your favorite chicken rub. Now take a toothpick and use it to close the pocket.

Wrap each thigh with a strip of bacon and pin the bacon to the thigh with another toothpick. Place thighs in pan and drizzle with Italian salad dressing until at least half covered. Let marinade for at least 2 hours. Turn thighs in marinade every hour.

Cook indirect with medium heat at 250 to 300 degree till done, then place thighs directly over low fire to brown and crisp up bacon, if this isn't accomplished during the cooking process. Or, Q thighs directly over the coals till done.

CAUTION: If Q'ing directly over the coals, don't make a big fire. A small one will work best, and not burn the bacon and thighs. You could use apple, cherry, pecan or hickory for smoke flavor. Use a combination of wood if desired

A variation:
After removing the bone you could take your favorite meat pounder and flatten the thighs to about 1/4 inch. You could stuff with your favorite stuffing and turn these into roll ups.

You could do the same thing with boneless skinless chicken breasts.

Use you imagination for stuffing!

Honey Chicken Wings

Ingredients
2 pounds chicken wings, disjointed and tips discarded
1/2 cup soy sauce
2 tablespoons vegetable oil
freshly ground pepper
2 tablespoons ketchup
1 cup honey
1 clove of garlic, pressed (or mashed)

Preparation
Set uo your grill with 2 zone med high heat (about 350 degrees). Season chicken with pepper. Place wings in a foil pan. In a bowl, wisk together honey, soy sauce, oil, ketchup and garlic until blended. Pour over chicken. Bake for 45 minutes, until chicken is well done and sauce is thick. Turn pan every so often to promote even cooking.

Ceder Plank Game Hen

This recipe was submitted by Mike Flint

Ingredients:

1 14X6X3/4 inch cedar plank
1/4 cup finely chopped onion
1 clove garlic, minced
2 teaspoons cooking oil
1/2 cup apricot spreadable fruit (preserves)
1 serrano chile pepper, seeded, finely diced
1/2 teaspoon finely shredded lime peel (zest)
1 Tablespoon lime juice
2 1 1/4 to 1 1/2 pound Cornish game hens (halved)

Preparation:

1. Soak plank in water for at least an hour (longer is OK)

2. In a medium hot skillet cook onion and garlic in hot oil til tender. Remove from heat and mix in rest of the ingredients. Set Aside.

3. Place plank directly over the coals of a medium hot grill. When plank starts to smoke. place the hens on plank cut side down. Sprinkle lightly with salt and pepper. Cover grill and let cook for 25 minutes. Lift cover and carefully spoon glaze on hens. Cover grill again and let cookfor 35 minutes more, or until it reaches 180 degrees in the thigh muscle.

4. Serve on platter or use plank as platter to serve.

NOTE:

Mike says he's tried this several times and its mighty good eats. However, make sure the serrano pepper is finely diced. It may be a surprise for someone if they chop down on a big hunk of pepper.

Spare ribs to St. Louis cut ribs

This is a video made by Chris Allingham at the Virtual Weber Bullet.

How to butterfly a chicken

This is a video made by Chris Allingham at the Virtual Weber Bullet.

How to trim a brisket

They trim off more fat than I would.

Hawiian Grilled Chicken

1/2 cup olive oil
1/3 cup freshly squeezed lemon juice
1/2 cup soy sauce
3-4 cloves garlic, peeled and minced
1-2 teaspoons fresh oregano
1-2 teaspoons fresh Rosemary
1-2 teaspoons fresh basil (optional)
1 teaspoon salt
1/4 teaspoon black or lemon pepper
1 4 lb. chicken broiler chicken, halved
olive oil spray (for use during cooking)

Wash chicken and place both halves in a large Ziploc bag.

Squeeze lemon juice; add zest (the yellow portion of the peel) for extra flavor.

Combine remaining ingredients with the lemon juice and place in bag. Refrigerate for several hours (up to 6 hours), turning occasionally.

Place chicken on opposite side of the coals to avoid flare-ups. At start of cooking, brush chicken with marinade - then discard marinade so that you're not tempted to use it during the cooking.

Note: For extra flavor, sprinkle chicken liberally with salt, pepper, garlic and onion powder just before cooking. Substitute lemon pepper for the black pepper, if available, for an extra zesty kick.

Grill chicken for 20 minutes or until browned on one side, avoiding flare ups. At this point, spray the chicken lightly with olive oil spray; then turn it to the other side and spray again. Cook for another 10 minutes or so until chicken is done (juice no longer runs pink).

Variation: Wine vinegar may be substituted for the lemon juice. If fresh herbs are not available, substitute 1/2-3/4 teaspoon dried.

Smoked Beef Brisket

.

4 pound beef brisket, trimmed
1 cup red wine vinegar
1 cup water
1 onion, sliced
2 cloves garlic, minced
8 whole cloves
1 tablespoon parsley
2 bay leaves
1 teaspoon celery seeds
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/2 teaspoon basil

Place brisket in a shallow pan laying flat. Combine other ingredients and pour over brisket. Cover and refrigerate for 24 hours. Turn occasionally. Remove from refrigerator and allow to reach room temperature. Prepare smoker. You will want to smoke at 200-220 degrees F. If you are using a water smoker you can put the remaining marinade in the water pan to add flavor. Place brisket on smoker and cook until the internal temperature reaches 160 degrees F. Wrap in foil and return to smoker until internal temperature reaches 195 degrees. Remove, rest for 20 minutes and slice across grain.

Apple Honey Grilled Chicken

.

1/3 cup Apple jelly
1 tablespoon Honey
1 tablespoon Mustard -- Dijon style
1/2 teaspoon Cinnamon
1/2 teaspoon Salt
4 Chicken breasts halves, skinless, boneless

Heat grill. Oil grill rack.

In a small bowl, combine all ingredients except chicken; blend well. Brush chicken with sauce mixture; place on grill over medium heat. Cook 15 to 20 minutes or until chicken is fork tender and juices run clear, turning occasionally and brushing frequently with the honey Dijon sauce mixture.

(serves 4)

Pork Chop BBQ Sauce

.

1/3 c. Worcestershire sauce
1 tsp. chili powder
1 tsp. salt
1 c. catsup
2 c. water
1 tsp. lemon juice
1 onion (or onion salt)
2 dashes Tabasco sauce

Mix in saucepan and simmer 15 minutes. Pork chops should be cut 3/4 to 1 inch thick. Baste often as you grill the pork chops. Pork chops will take about an hour to cook.

Grilled Pork Chops

.

4 thickly cut (1 inch at least) pork chops
2 tsp. coarse ground pepper
2 tsp. molasses
2 tsp. garlic
2 tsp. salt

Combine molasses, ground pepper, garlic and salt. Rub mixture evenly on each side of the pork chops. Allow to marinate for at least 1 hour.

Grill on a hot grill about 5 minutes per side or until done.

Good Eats Roast Turkey

.

by Alton Brown

1 (14 to 16 pound) frozen young turkey

For the brine:

1 cup kosher salt

1/2 cup light brown sugar

1 gallon vegetable stock

1 tablespoon black peppercorns

1 1/2 teaspoons allspice berries

1 1/2 teaspoons chopped candied ginger

1 gallon heavily iced water

For the aromatics:

1 red apple, sliced

1/2 onion, sliced

1 cinnamon stick

1 cup water

4 sprigs rosemary

6 leaves sage

Canola oil

2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you'd like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

Turkey Brine

.

1 gallon vegetable broth
1 cup sea salt
1 tablespoon crushed dried rosemary
1 tablespoon dried sage
1 tablespoon dried thyme
1 tablespoon dried savory
1 gallon ice water

In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.

When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.

Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.

Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.

Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.

Maple Brine

.

4 quarts water
2 cups dark brown sugar
1 cup soy sauce
1 cup maple syrup
3/4 cup sea salt
8-10 whole cloves garlic, peeled
6-8 whole bay leaves
3 large sprigs of thyme
2 teaspoons whole peppercorns

Place all ingredients in a large pot and bring to a boil, dissolving sugar and maple syrup. Remove from heat and allow brine to cool completely before using.

Savory Turkey Brine

.

2 quarts vegetable stock
1/2 cup salt (3/4 cup Kosher or coarse salt)
1 tablespoon dried rosemary
1 tablespoon dried sage
1 tablespoon dried thyme
2 quarts cold water

In a large pot combine vegetable stock, salt and herbs over a medium heat. Simmer for about 15 minutes until the salt is completely dissolved. Remove from heat and allow to cool. Add cold water. Place turkey in a large plastic container. Pour brine over top, cover and refrigerate. Brine for 1 hour per pound.
Thoroughly rinse all the brine from the turkey before cooking. Otherwise there will be a salty flavor to the turkey.

Recipe by Derrick Riches at About.com

Jack Daniels BBQ Sauce

.

1/2 large Onion -- chopped
4 Cloves garlic -- chopped
2 cups Ketchup
1/3 cup Vinegar
1/4 cup Worcestershire sauce
1/2 cup Brown sugar -- packed
3/4 cup Molasses
1/2 teaspoon Pepper
1/2 tablespoon Salt
1/4 cup Tomato paste
2 teaspoons Liquid Barbecue Smoke
1/2 teaspoon Tabasco sauce -- to taste
1/2 cup Jack Daniels Whiskey

Combine onion, garlic and bourbon in a 3 qt saucepan. Saute until onion and garlic are translucent, about 10 min. Flame if possible. Add all remaining ingredients, bring to boil, then turn down mixture to a medium simmer. Simmer for 20 min. stirring constantly. Run through strainer, or blender if you want a smooth sauce. Makes 4 cups.

Wild Willy's Rub

.

3/4 c paprika
1/4 c black pepper
1/4 c kosher salt
1/4 c sugar
2 T chili powder
2 T garlic powder
2 T onion powder
2 t cayenne

From Smoke and Spice

Rib Rub

.

2 Cups Dark Brown Sugar
2 tblsp Onion Powder
2 tblsp Garlic Powder
1 tblsp Sweet Paprika
1 tblsp Hot Paprika
2 tblsp Old Bay (contains salt and a little heat)
1 tblsp Kosher Salt
1 tblsp Black Pepper
1 tblsp Onion Flakes
1 tsp Mustard Powder
1 tsp Cayene or Chili Powder.
1 tsp celery seeds

Pork Butt Rub

.

¼ cup paprika
3 Tb course ground black pepper
3 Tb chili powder
3 Tb ground cumin
3 Tb dry mustard
2 Tb dark brown sugar
1 Tb ground cayenne pepper
1 Tsp salt

Makes enough for 1 pork butt about 5 pounds. Apply half the rub and let marinate 12 hours in refrigerator and apply more rub before placing butt in smoker.

Apple Turkey Brine

.

2 qts apple juice
1 pound brown sugar
3/4 cup Morton's Kosher Salt
3 quarts cold water
3 oranges quartered
4 ounces fresh ginger,thinly sliced
15 whole cloves
6 bay leaves
6 cloves garlic, peeled and crushed

12 to 14 pound turkey

Combine apple juice, brown sugar, and salt in a large saucepan. Bring to a boil over high heat, stirring to dissolve. Boil for one minute, remove from heat, let mixture come to room temperature, then refrigerate to 40°F.

In a large non-reactive container, combine the apple juice mixture with the remaining ingredients. When adding the oranges, squeeze each piece to release the juice into the container, then drop in the peel.

Submerge turkey completely and keep refrigerated for 24 hours.

Basic Brine

.

1 gallon cold water
1 cup Diamond Crystal Kosher Salt
1/2 cup dark brown sugar, packed

Mix in a non-reactive container until dissolved. Makes 1 gallon of brine. Substitute 3/4 cup Morton Kosher Salt or 1/2 cup table salt for Diamond Crystal.

Basic brine good for chicken and turkey.

Hickory	Pungent, smoky, bacon-like flavor.	Pork, chicken, beef, wild game, cheeses.
Pecan	Rich and more subtle than hickory, but similar in taste. Burns cool, so ideal for very low heat smoking.	Pork, chicken, lamb, fish, cheeses.
Mesquite	Sweeter, more delicate flavor than hickory. Tends to burn hot, so use carefully.	Most meats, especially beef. Most vegetables.
Alder	Delicate flavor that enhances lighter meats.	Salmon, swordfish, sturgeon, other fish. Also good with chicken and pork.
Oak	Forthright but pleasant flavor. Blends well with a variety of textures and flavors.	Beef (particularly brisket), poultry, pork.
Maple	Mildly smoky, somewhat sweet flavor. Try mixing maple with corncobs for ham or bacon.	Poultry, vegetables, ham.
Cherry	Slightly sweet, fruity smoke flavor.	Poultry, game birds, pork.
Apple	Slightly sweet but denser, fruity smoke flavor.	Beef, poultry, game birds, pork (particularly ham).
Peach or Pear	Slightly sweet, woodsy flavor.	Poultry, game birds, pork.
Grape vines	Aromatic, similar to fruit woods.	Turkey, chicken, beef.
Wine barrel chips	Wine and oak flavors. A flavorful novelty that smells wonderful, too.	Beef, turkey, chicken, cheeses.

Beef Satay

.

For the marinade:

1		green onion, finely chopped
1/3		cup ketchup
1/4		cup light soy sauce
3		tablespoons dark brown sugar
3		tablespoons fresh lime juice
1		tablespoon peanut oil
1		teaspoon grated fresh ginger
1		teaspoon minced garlic
1/4		teaspoon crushed red pepper flakes

-1/2		pounds top round or beef tenderloin

1/4		cup creamy peanut butter

To make the marinade: In a small bowl whisk together the marinade ingredients with 1/4 cup water.

Cut the beef into 3/4-inch cubes. Place the cubes in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 1 to 2 hours.

Remove the meat from the bag, reserving the marinade. Thread the meat onto skewers, leaving space between the cubes. Allow to stand at room temperature for 20 to 30 minutes before grilling.

Grill the beef cubes over Direct High heat until medium rare, 3 to 5 minutes, turning once halfway through grilling time.

Pour the reserved marinade into a small saucepan, bring to a boil over high heat, and boil for one full minute. Add the peanut butter, return to a boil, and whisk until the sauce thickens. Serve warm with the beef skewers.

(This recipe is from Weber.Com recipe section)

Mojo Beef Kabobs

Ingredients:

1 pound boneless beef top sirloin steak, cut 1 inch thick
1 teaspoon coarse grind black pepper
1 large lime, cut into 8 wedges
1 small red onion, cut into 8 thin wedges
1 container grape or cherry tomatoes (about 10 ounces)

Mojo Sauce:

1/4 cup fresh orange juice
1/4 cup fresh lime juice
   3 tablespoons finely chopped fresh oregano
   3 tablespoons olive oil
   2 tablespoons finely chopped fresh parsley
   1teaspoon ground cumin
   1teaspoon minced garlic
3/4 teaspoon salt Preparation:
1. Whisk Mojo Sauce ingredients in small bowl. Set aside.

2. Cut beef steak into 1-1/4 inch pieces; season with pepper.

3. Alternately thread beef with lime and onion wedges evenly onto four 12-inch metal skewers. Thread tomatoes evenly onto four 12-inch metal skewers.

4. Place kabobs on grid over medium, ash-covered coals. Grill tomato kabobs, uncovered, about 2 to 4 minutes or until slightly softened, turning occasionally. Grill beef kabobs, uncovered, about 8 to 10 minutes for medium-rare to medium doneness, turning occasionally.

5. Serve kabobs drizzled with sauce.

Steak Kabobs

Ingredients:
1 12ounce can of beer
2 tablespoons sugar
2 tablespoons vegetable oil
2 tablespoons soy sauce
1 tablespoon red wine vinegar
1 teaspoon coarsly ground black pepper
1 to 1 1/2 pounds of beef in 1 inch cubes
12 to 18 pearl onions
1 green bell pepper (seeds, ribs, stem removed) cut into wedges

Preparation:
Combine beer, sugar, oil, soy sauce, garlic, vinegar and black pepper in a non-reactive bowl. Add the cubed beef and marinate over night in the the fridge. Remove beef, drain and save the marinade.
Put the saved marinade in a small saucepan and simmer for 15 to 20 minutes.
Thread beef, onions, and bell peppers on skewers. Brush with oil and sprinkle with salt and freshly ground pepper. Grill the kabobs over medium-hot fire for about 4 minutes each side, until beef is done.
Serve the simmered marinade on the side or drizzled over the kabobs.

Note: You could add a little heat if you want by adding some ground chipotle, cayanne, etc. pepper to the marinade or sprinkle chili powder on the kabobs right before cooking. You could also add a couple of dashes of the chipotle flavor Tabasco sauce to the simmered marinade.

1 4 to 5 pound brisket

1 Tablespoon cooking oil

2 Tablespoons paprika

1 Tablespoon coarse salt

1 Tablespoon black pepper

1 teaspoon cayenne pepper

1 teaspoon dried thyme (crushed)

Sweet-hot BBQ sauce (see recipe at end) or 3 cups bottled BBQ sauce

4 to 6 cups mesquite or hickory wood chips

1) Soak wood chips for at least 1 hour.

2) Trim brisket of excess fat and brush with oil.

3) Mix together paprika, black pepper, cayenne pepper and thyme.

4)Sprinkle evenly over all sides of brisket.

5) Rub seasoning into meat with fingers.

6) Drain wood chips.

7) Cook meat using the indirect method on covered grill with medium low heat until meat is tender.

8)  Add wood chips and charcoal every 45 minutes to maintain heat and smoke. Flip meat over when adding charcoal.

9) Prepare Sweet-hot BBQ sauce or warm bottled sauce over low heat.

10) Remove meat from grill when tender, tent with foil and let rest 10 minutes.

11) Slice brisket thinly across the grain and serve with sauce.

Peach BBQ Sauce for Ribs

1 cup peach preserves
1 yellow onion, finely chopped
1/4 cup brown sugar, packed
1/4 cup Worcestershire sauce
1/4 cup cider vinegar
1 Tablespoon catsup
1 teaspoon dry mustard
1 teaspoon Hungarian sweet paprika
1/4 teaspoon hot pepper sauce

Combine all together and cook over med-low heat to a boil to melt the sugar. Stir occasionally. Reduce heat to low and simmer for about 10 minutes until slightly thickened.

Sweet hot BBQ Sauce

1/2 cup chopped onion
6 fresh jalapeno peppers, seeded and chopped
2 cloves of garlic, minced
1 Tablespoon cooking oil
2 cups catchup
1/4 cup packed brown sugar
1/4 cup white wine vinegar
1/4 cup orange juice
3 Tablespoons Worcestershire sauce
1 teaspoon dry mustard

In a large sauce pan cook chopped onion, jalapenos, and garlic in hot cooking oil until onion is tender. Stir in catchup, brown sugar and white wine vinegar, orange juice, Worcestershire and dry mustard. Bring to a boil, reduce heat, simmer uncovered for 10 to 15 minutes or to desired consistency.

3 tablespoons ground coffee
1 tablespoon coarse salt (kosher or sea)
1 tablespoon dark-brown sugar
2 teaspoons sweet paprika
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon unsweetened cocoa powder