Tuesday, July 8, 2008

It's the 4th of July! Time for some Butt!! Pork Butt That Is.




Growing up in Texas, we ate more beef than pork bar-b-que. So, "pulled" pork was not something I learned to love like the folks in Memphis, Tennessee do. However, I have become a devote to pork shoulder or pork "butt" in my later years.

This 4th of July was a perfect time to use an entire day to cook some pork shoulders while swimming, swinging in a hammock and sitting on a porch.

We cooked two pork shoulder, or pork butts, as they are known, pretty nigh on to twelve hours. To critical acclaim if I do say so. Here is how we did it. Hope you enjoy.

For pork butt or shoulder, the reason a lot of people don’t mess with it, if you really want a good result, you have to cook it for about twelve hours, sometimes even longer. I’ve seen it go fifteen hours for a really big one and/or if the fire gets too low. It takes patience, pre-planning and a long day of putzing around the house, because you can’t get too far from the fire.

Using Woody’s Cooking Sauce, (which after Katrina was hard to find because it is made in N.O. but is available now in most grocery stores here in Texas) coat thoroughly the first time by pouring it on and spreading with the backside of a spoon. Put in a shallow pan (which I think is important, as it is the way I personally prefer to do it) away from the heat. The reason I prefer a pan, is that I have used the juices as a baste before, and in a pan it tends to not dry out as it sometimes does on a grill if the fire accidentally gets too hot.

You can also use a “bullet” smoker if you like which has a water pan between the fire and the meat for cooking with indirect heat.

I baste throughout the day at two hour (sooner can interrupt the cooking in my opinion), or so, intervals with Woody’s, using a brush or sopping cloth on a handle. Toward the second half and end you can do so more frequently.

Cook over indirect heat at 210 Degrees with lots of your favorite smoking wood (which is also key). Keeping the temperature constant at about 210 - 220, which is very low, is an absolute must. I like mesquite or pecan, but it is up to you. It will have a dark outer coating toward the end of the day but continue to baste with Woody’s and use the juices to baste with before the next application of sauce if you want. Time it so the last coating of Woody’s is about two hours before you take it off the grill or long enough that it has dried completely from the surface of the meat. I used one entire jar of Woody’s on both of the butts we cooked, but have used the same amount on one butt.

If it is done right, you will have about a half to quarter inch outside darkness and then a light bar-b-que pink throughout the rest of it. Oh, yeah, baby.

Let sit for ten or fifteen minutes loosely covered in aluminum foil after you remove it. I prefer not to serve it as “pulled” pork, but to slice like a roast which might anger some Memphisians, so I apologize in advance. That is when I use the Sweet Baby Ray’s sauce. To me, the high garlic content of Woody’s and the smoke flavoring is complemented by the sweetness of Ray’s. A little bit of the juices also makes for a wonderful “gravy” to moisten it even a bit more.

As soon as I get a picture of my butts, I will share them as well. Many who partook said they had never had such fine butt before. And, I had to agree, good butt on the 4th is hard to beat.

Wednesday, May 2, 2007

I love Grilled Corn

I recently used the same technique for grilled corn and then cut the kernals off one ear and used them in a pico de gallo along with onions I had grilled as well. The results were incredible. I put all of this on a stuffed Problano pepper. I will post the recipe very soon. I want pictures to go with it because the reviews were so fantastic.




Monday, February 26, 2007

Knights Rule! Camping out with our group of dads and sons!

Editor's Note:

My son and I belong to a group of dad's that started camping with their sons through the YMCA. We have since left that organization but continue a program that we have developed on our own to teach messages we think are important, enjoy time with our sons and each other, as well cook a little barbeque. The lessons taught this weekend are derived from a book entitled "Raising a Modern Day Knight", by Robert Lewis. After each trip, one of us are cajoled or volunteered to chronicle the weekend's events. It was my turn this time and so, the following is our story. Our sons are seven and eight years old. We camped west of Ft Worth, Texas at Possum Kingdom Lake and a freak wind camp up creating a dust storm the likes of which had not been seen in our part of Texas in at least twenty years, maybe more.

So, to that end and having had my name drawn from a hat, with evidently no others in it, we will embark on my ego-centric, myopic observations of a weekend to cherish while using a box of Q-tips to get the grit out of my ears.

On Friday, as I sped about the entire DFW Metroplex to find a kid’s size “5” wading boot for the inevitable gully washing rain that was being predicted with 100% accuracy and would undoubtedly occur Saturday morning between three and six a.m., I happened to be talking to Sir Tim on my cell phone as he passed by going the opposite direction pulling a barbeque pit on a trailer! Be still my beating heart! Sir Tim deserves special recognition and is now our camp hero.

To say meat snacks have their place on a Paluxy Guide campout is like saying a sword has its place in a Knight’s hand. I sink back in my seat knowing all is right and good with the world, floor it and head to Super Wal-Mart. Oh man, when I get those galoshes, will we ever be prepared for that 100% chance of rain coming, for sure, late tonight! It’s worth it spending half a day and fifty miles to get those boots. No muddy feet in our cabin!

In the parking lot and on the sidewalk at the school dads gather and the excitement is palpable as we await the ringing of the bell.

“Uh, no there may not be garlic shrimp wrapped in bacon. I left it at home.”

Sir Todd, get a hold of yourself! Ok, I’ll go by home on the way out of town and pick it up, but blame Sir Tim if we don’t get ‘er done. He brought his own shrimp.

Duh, ya’ll been waiting all this time on me while I say goodbye to Mallory?! (My daughter who goes to the same school.) Sorry.

Traffic. Traffic. Traffic.

Downtown Fort Worth?! I’m confused. Let’s make a U-Turn. Now, I’m really confused. Oh, I was going the right way all along. So, I was right not wrong, now I’m wrong but right because I know I’m wrong…..oh, hell, just floor it.

Mineral Wells and barbeque for dinner. You gotta love a frosted mug waiting on you thanks to Sir Todd, and whose bright idea was it to give all the boys crack cocaine? The windows vibrate with shrieks of seven and eight year olds in total joy from being out of school and off to a fun weekend! Images of Lord of the Flies comes to mind. Peel them off the ceiling, tie a rope around their ankles, put a handkerchief in the mouths and get them to a place where they can run around! Now! By the way, the twins behind the counter seem to have different colored hair. Oh, well.

Short jaunt to the camp grounds that surely is somewhere close to the New Mexico border. I make a mental note to trim the three inch finger nail growth, beard and shoulder length hair once we arrive.

Ah yes, concrete block cabin, carpet, refrig, microwave, grocery store, ice, coke machine! Oh man, the things we sacrifice in the name of roughing it in the great outdoors to spend time with our sons. The scrum of boys run their little hearts out with flash lights covering the ground at high rates of speed from shoreline to cabins, back and forth, back and forth, back and forth. Freedom’s just another word for exploring a camp ground in the dark with your second grade buddies.

Make the bed, bring in the portable T.V., empty out the ice chests full of meat and everything else into the refrigerator. Wonder why we’ve got this cabin all to ourselves and nobody wants to be in here with me? Hmm. Well, go figure. Sure hope my sinuses aren’t sore like they are sometimes when I wake up on these campouts. I’m going to have to figure out what causes that.

Rub seasonings on the ribs in preparation for the big meat snack grilling tomorrow. Sure hope we don’t get rained out by the big gully washer that’s coming. Takes a long time to rub all the meat. Gather round the camp fire and chill, baby! Whew! I’m ready to kick back. Seems like I just got comfortable in my chair.

“Where’s Canon?”

“In your cabin.”

“I’d better check on him.”

“Hey. Don’t you want to run around with the other guys?”

“No. I just want to put in a movie and snuggle with you in the bed.”

Some offers really are ones you can’t refuse.

Predawn and it’s time to hit the floor running. Ye-haw! Coffee, raw sugar and cream. Light the fire in barbeque pit and yes, we will go fishing, I promise. The scrum takes awhile to form, but form it does. The fish aren’t biting but, the fun is in the casting.

We head down to the pier to cast. In the morning sky, clouds are blocking the eastern sun but they part just a little and it starts to clear. When they do, the water turns golden with the early morning sun and creates silhouettes of little boys throwing rocks in the water. It kind of takes your breath away.

Thirty minutes later, a miracle from God has allowed no lip, scalp or any other exposed skin to be penetrated with a treble hook as the rod and reel is passed around and another one or two show up at the end of the pier. Time for breakfast!

Off goes the scrum and dads to Sir Bill and Sir Kelly’s cabin for a light caloric intake of scrambled eggs with sausage, sausage links, tortillas, cheese, hot sauce, juice, milk and waffles with syrup. We all want to save our appetites for meat snacks after the chili cheese dog lunch.

As me and Sir Todd cross the yard on our way to visit the barbeque trailer by Sir Tim and Sir Stephen’s cabin, which is now busily smoking two racks of pork ribs and one rack of beef ribeye ribs, I make the comment that the weathermen missed the mark by a mile last night and it sure is going to have to get busy if the wind is going to blow twenty five to fifty miles an hour today like they said it would. A few minutes later I notice the breeze has picked up a little.

We move the trailered pit behind the cabin to block the stiffening breeze. White caps form on the water. Trees start to make breaking sounds. Hmmm. There seems to be some dust on the horizon.

Gather round as Sir Scott tells the history of Knights, squires and paige’s. I catch myself wanting to raise my hand and be picked to answer the questions. As it turns out, Knights are honest, protect the weak, take an oath to be obedient to the king and to God, keep their word and, back in their day, owning a horse was the equivalent to owning an airplane today! Cool!

Hmmm. Standing out here by the barbeque pit while we’re learning about Knights is kinda nice. Seems like the wind gusts are about sixty miles an hour. The white caps are now about two feet high, the water the color of the dust and we can’t see the other shore. Don’t leave your mouth open long. But….at least no rain. It’s surprising how loud gale force wind is when your out in it for…..hours……at a time.

Nature calls. I return. Jousting has ensued with a kid on a dad’s back, a pole with a padded boxing glove and Canon has already lost on the back of Sir Scott. Will I never live this down?! A treasure hunt begins. The scrum heads over to Sir Bills and Sir Kelly’s after holding up a clue to the sun, written on a piece of paper backwards. The dad’s kind of look at each other, because we all expected them to use a mirror. How creative. The scrum comes back and figures out the final clue out to call Sir Kelly’s cell phone for a win. Oh, yeah!

More wind. More dust. More noise. More smoke for the meat snacks. It’s time for chili dogs. Chili’s a little gritty but good.

Meat snacks are ready. God is good and so are the ribs!

Time for the camera scavenger hunt! From the list of things to take a picture of, we hunt for “Things that fly”, “Things that are squishy”, “Things that are round”, “Things from God”, “Things that are spooky” and on and on for twenty seven pictures. We spread out and the boys are in charge of picture taking. A ton of fun!

Free time and maybe even a nap happens. More wind, more dust, more noise and more than one tired boy is ready to go home and see Mommy. But, only for a minute.

Dinner preparation begins. Night falls and at the camp fire Sir David reads Jack and the Beanstalk to us all. You see, Jack was brave, which is a quality of a Knight and he was loyal and obedient to his mom. Sir David needs to take his Giant’s wife voice to Broadway.

Dinner is tenderloin basted in rock salt and honey, asparagus and potatoes thanks to Sir Tim, Sir Todd, Sir Rick and I’m sure others. I bite the palm of my hand in remembrance. Sir Bill wanted to rub the tenderloin all over his body.

The wind dies, the campfire heats up and the boys get tired. Dutch oven cobbler is started and burned but we all glow.

The sun shines through the window Sunday morning and under the cover of our sleeping bag much tickling and some wrestling takes place. I make a mental note to tell time to stand still, but it doesn’t listen. I think that this moment and the Friday night snuggling is really why we came.

Finally, pack up and be down at the main lodge for breakfast and last ceremony. We gather round as Sir Tim goes over the qualities of a Knight again and as twelve or so boys sit on the front row with their backs to us in the mid morning sunlight all the dads watch and become grateful for the weekend, the boys and the message.

Sir Stephen speaks to the boys (but really to the boy in all the males) about the lesson his father taught him about doing the right thing. Your heart always knows what the right thing is, so listen to it in all you do in life.

He then got on one knee to Knight his son, Stephen, and he told of he and his son being on the scavenger hunt and looking for “Something made by God” to take a picture of and his son had turned to him and said, “Well, Dad, it’s you.”, and when he told this story, his voice was full. He told his son how much he loved him and showed us all what we would do when it was our turn with our son. Then he touched each shoulder with the plastic sword and told him to arise as Sir Stephen. Luckily, I had a rag in my back pocket.

I’m guessing each dad was remembering being seven at that moment, complete with many mental images of what they knew and experienced with a “dad”. Their own personal reference points unique to them and only them. I flashed on a time damn near fifty years ago now, when men smoked their Camels with no filters, drank their coffee black and wore ties to baseball games. Life had been hard for that generation and they learned to “take it like a man”. They didn’t get on their knee in front of their sons and they didn’t get on their knee in front of other sons and dads to tell them how much they loved them, how proud they were of them and how glad they were their son. Things are different today and that’s good. But, I needed that rag again and again as dad after dad knelt before their son and I realized these ceremonies often end up being for more sons and dads not there than the ones actually present.

Then, it was time. He must become Sir Canon. I knew what I needed to do, but if I said what I felt, I would literally never finish.

“Your mother and I are proud of you. You are good and strong and perfect, right now, just the way you are. I love you. I Knight you as, Sir Canon.”

Where’s that freakin’ rag?!

In a circle the boys raise their swords and in one loud voice with Sir Tim, belt out “Knights Rule!”.

Hugs and handshakes all around and we’re in the van on the way home. About an hour later, with the droning of the tires on the road starting to make drowsy I hear my name.

“Dad, were you starting to cry when you were standing in front of me?”

“Uh…yeah.”

He looks out the window for awhile.

“Uh, Dad. Do you love me more than you love God?”

One, two….ahem. “Yes. Yes, I do.”

Look of shock. “Do you think God will be upset about that?”

“No. I don’t think so. He’s big enough that I think he can handle it.”

“Oh…. Are you sure?”

“I really don’t think he will mind, honey.”

“So, you do love me more than you love God.”

“Yes, I do.”

“Oh…. Okaay.”

“Can we go fishing again?”

“You bet.”

Knights Rule.


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Tuesday, January 23, 2007

Got this NASCAR Barbeque story from National Barbeque News: Checkered Flag Cooking!

This guy gets paid to do this!

Checkered Flag Cooking

Food, Life, & Fun Inside the Pits of American Stock Car Racing
Kent Whitaker's new book

***All photos by Kent Whitaker. Taken with full media credentials for select NASCAR BUSCH, ARCA, ASA, USAR events. Do not reproduce without permission. 2005***

A great thing happened after my publisher, Quail Ridge Press, published my first book. They asked a very simple, straight-forward, question. “What do you want to write about for your next book?” That is the kind of open-ended question about which a food writer dreams. What's even better is if said writer is a race fan. Without thinking, I quickly did a proposal for my next book. Checkered Flag Cooking: Food, Life, and Fun Inside the Pits of American Stock Car Racing! They loved the idea and sent me on my way!

For the last year, I have had the delight in cooking, eating, tailgating, interviewing, and just having fun with teams, drivers, fans, and more in the world of motor sports — NASCAR, BUSCH, CRAFTSMAN, ARCA, ASA, USAR, SAS, and more. My son, fiancĂ©, and myself have traveled to tracks over the last summer, fall, winter, and this spring having a blast.

This past month I was invited to be the quest of The National Pork Board which sponsors the ARCA / Remax series and five-time ARCA Champ Frank Kimmel. We also were part of the team of the Hixson Motor Sports
1-800-SERVPRO #23 driven by Joe Cooksey. Seeing a last minute opportunity to get some final shots for the book, I called Kell and said my article for the next issue won't deal much with simple cooking like always. When he found out where I was headed, he didn't seem to mind. I made some calls to my NASCAR and BUSCH contacts, lined up a few photo ops and interviews,c onfirmed my meeting with the National Pork Board and Frank Kimmel, took Mace out of school early, picked up Ally, and headed to the new Nashville Super Speedway for an exciting weekend of NASCAR BUSCH and ARCA racing. Oh yea, and some great food!

FRIDAY AFTERNOON
It's mid -afternoon and we've just left the credentials office. Mace was proud to pick up his first pit passes and credentials. He wants to move from Karts to Stocks so bad it hurts. He had fun talking with some race officials. Ally and I have all of our pit passes, media and photo credentials in hand now. After a brief talk with a speedway media person, we are informed the private campground next to us is loaded with hard core fans and tons of grills and smokers. OFF WE GO!

We head over to the campgrounds, about 50 feet, and talk with the nice lady at the gate who loves the idea of interviewing some of her regulars. “This land has been in the family for generations. Now race fans trust us every race with their fun because they know we will treat them like family.” We follow her advice and look for the Bud camping area. “You won't miss these guys!” We drive around with the

mell of charcoal and hickory filling the air. “There they are, Dad,” Mace says. Ally directs me between spaces, and we park next to a Bud racing fans paradise.

Well, the Bud guys all seem to work with Ajax , and they love racing and tailgating. “I take this smoker to Nashville , ‘Dega, Daytona… all over the place!” Jackie Ballard says, lifting the lid on his smoker. “You bring your pretty lady and boy back after ya get done with qualifying, and we'll fed you some great que and cold ones.” According to Jackie and his buddy Bo, this racing group comes to the races for a great race… “And a great party.” Jackie says he can feed groups up to 50 people with his custom-built smoker. “I do chicken, chops, que, and even steaks. I fed a bunch of people during the Titans season this year!”

Another smoker caught my eye. It had smoke pouring out of it. Of course, I had to head over. Mace pointed out to me that qualifying had begun. “We will be heading to the track soon,” I assured him. Now this smoker which caught my eye had a neat feature. I asked about it, and Ben Briggs, Melissa Brown, and Ed Logsdon filled me in. “Those smoke stacks you're looking at are really chrome heavy duty truck pipes from a GMC tractor trailer.” Now that's fun! According to the trio, the smoke box was an antique stove Ben salvaged. The group was in the process of smoking a few butts, and the chicken would come later.

Time to head over to the track. I hooked up with Ally and Mace, and we met a great couple with their buddy and family dog, Stewart. Brian and Amie were from Columbus , Ohio , and they brought their friend, Jim, to enjoy the race. “We love to hit the races. We grill some chicken and asparagus topped with cream cheese wrapped in ham, cooked to perfection.”

LATE FRIDAY AFTERNOON
Mace and Ally are pretty excited to drive through the big tunnel under the speedway. We flashed our badges and were waved through. Mace asked why the tunnel was so big. “They have to bring the car haulers in and out, so it has to be wide enough for two and tall enough. When we pop out, you can hear the ROAR of a car passing over our heads. I take note of the smile on Mace's face. Ally starts to point out to Mace the rows of car haulers in front of him and some of his favorite drivers. We park next to some drivers' RV's. “I have to find the National Pork Board People and Frank Kimmel.” Ally and Mace gather their items. Mace loads a camera bag, Ally grabs note pads and a few extra pens, and we are on our way.

With luck I run directly into Frank Kimmel. He remembers me from last year and the book, so the conversation is very fun. I introduce Mace and Ally to the five-time champion, and they both loved meeting him. “Are you going to be here tomorrow? The guys from the Pork Board are cooking.” I tell Frank I'd follow a great cut of smoked pork to a track across the globe! He smiles really big. “When you get a chance, look for me on ebay. We are auctioning off the hood of the car, signed for charity.” After a while, Frank heads over to his car and we head off to find everyone on my check list.

We hook up with Hixson Motor Sports. They are the team I used for the cover shots of the book. We interview Joe and meet his mom. I thank her for the great recipes and more. Then we head over to the media center to find NASCAR BUSCH Driver Tim Fedewa. Tim drives for Fitz Bradshaw racing. Yep, that's Terry Bradshaw of the Pittsburgh Steelers. Before I know it, I'm standing there with Terry Bradshaw's arm around my neck. “Hey, Tim! You and your buddy stand still for this photographer top take a few.” Fitz Bradshaw racing is sponsoring St. Judes, and Tim has one of their patients with him for the race. Not only is Tim a professional race car driver, he is also a GREAT cook. “I specialize in Italian cooking.” Tim's cooking is well-known and he has been showcased in magazines and on TV.

It's getting dark and there is a wreck on the track. Several cars have yet to make their run, and I have most of the interviews and pictures for the book. Being almost done, we head down to the very end of pit row just in time to see the Kingsford Charcoal car hit the track! Nice. The sun begins to set on the track. I look over and see my son and Ally standing arm in arm on the pit wall watching Ally's favorite driver head off. Ally is an Auburn grad and is from Auburn , Ala. , so she was an instant fan of the number 3 car driven by Marc Mitchell. Marc is an Auburn student and his car for select races is sponsored by Auburn University . WAR EAGLE. That's strange coming from a Vol's fan.

SATURDAY IS RACE DAY
It's early. We hit the track at sun up, and I find the last of the drivers and pictures I need for the book. We get a chance to have Mace's picture taken with a few of his favorite drivers. We are hanging around with the Hixson Motor Sports crew waiting for the Pork Board to start cooking — it's EARLY. Suddenly, I'm tapped on the back by “Racing” Cain Langford. If you are from the Atlanta area, you may have heard of Cain. He drives in the southeast and races often at Lanier. “Hey, boy, you back in town to take my picture?” Cain strikes a great pose with a huge smile. I introduce him to Ally and Mace. “Where's your car? Why are you in jeans?” I ask. “Well, I told the guys the car felt weird. Kind of just puttered along. I couldn't even get it to go over 150 mph or so. Then the whole thing just broke. I'm here to watch the rest of the guys and smoke a good cigar.” Cain is a great guy to talk up racing with.

THE NATIONAL PARK BOARD
It's morning time and while most people are eating pop tarts and biscuits, Jim Stevenson of Smithfield Meats and the crew from the National Pork Board have invaded the garage area. Set up right next to Frank Kimmel's Advance Auto Parts/Pork Board car hauler, Jim and his crew go to work. “We cook over 500 pounds for each race day meal. I get started about 7:30 actually cooking tenderloins.” According to Jim, he and the Pork Board will feed a bunch of race crews. “All before the green flag drop!”

Starting off, I notice Jim has a different set up than last year. “Instead of the monster smoker and grill I used last year, I have switched to a setup with several pellet smokers. This allows me to cook a bit more controlled. I can check the tenderloins as they go quicker, close the lid, and move to the next smoker.” Jim explains that way the lid is never up too long on any smoker. “I'm using up to four Traeger wood pellet smokers. I can start cooking at 7 or so and start feeding people just before noon .

NOON WITH JIM
It's noon and the garage area is filled with smoke and the smell of barbecued pork tenderloins. Jim is busy with his thermometer checking each tenderloin before handing it off to a prep person. “I bring it up to temp and hand it off and head to the next loin. I figure by the end of this round, we will feed anywhere from 1,700 to 1,750 people.” Jim closes the lid and opens another. “This multiple smoker set up lets me work better. It's easy to keep the flow going.” Smoke fills the air, Mace takes a few pictures, and Ally jots down a few names, looks up at the row of workers, points them out to me, looks me dead in the eye, and says.. “Sweeeeeet!”

She's right. Sweet it is. Smoke has filled the garage area. The view and smell must be amazing from the crowd in the stands wondering what is going on in the pits. As Jim pulls off a tenderloin, he hands it to a prep person. This person lifts the loin, with gloved hands, places it on a clean board, and with the skill of a doctor, starts slicing it into 1/3 inch cuts. The pan of sliced loin is passed to more Pork Board people, who quickly place the meat on a bun. The sandwich is quickly wrapped, placed on a serving tray, and passed to servers. The servers, in turn, serve to the line of hungry people. And what a line it is — track workers, fans with pit passes, ARCA officials, team members, drivers, BUSCH team members and drivers, and even a fireman or two. Where else can a fan say they stood next to their favorite professional driver eating a barbecue sandwich topped with Cookies Barbecue Sauce” All thanks to the National Pork Board – The Other White Meat, and Jim from Smithfield.

When the smoke clears, the team members, drivers, and officials head off. The Pork Board tent is empty and the cleanup begins. It's 12:45 and Jim and his crew made almost 1,800 sandwiches. “I know that's the number because that's how many buns we had.”

RACE TIME
All of the interviews are done. Ally, Mace, and myself head to the media area at the end of pit row next to pit stall number one. We are about five feet away from the NASCAR BUSCH timing crew, and Mace is leaning on the pit wall with his camera ready. We all put on our hands over our hearts and listen to the National Anthem. Then we hear the most exciting words in sports… “Drivers….. START YOUR ENGINES!!!!!” The sound is ear-splitting, even with professional ear protection. You can feel the sound of the motors in your chest. With a wave of a sign and a few hand signals, the official allows the cars to head out on the track behind the pace car. After a few passes, the pace car eases off the Super Speedway and the line of cars, two by two, thunder toward us. When they pass by, the air is sucked away. I look at Ally and she is holding onto her cowboy hat. Mace is trying his best to keep up with the cars with his camera. They both have huge smiles on their faces.

We end up on top of the car hauler for Joe's Hixson Motor Sports
1-800-SERVPRO car to enjoy the race. We all had a great time, ate fantastic food, and I decided I needed to write another book about racing!

Kent “The Deck Chef” Whitaker is a food writer and author for Quail Ridge Press. He is a past winner of Emerils Barbecue Contest and appeared on Food Network. His books are available across the country at any bookstore or online. You can also order by calling 1-800-343-1583. You can visit Kent at www.thedeckchef.com.


National Barbecue News

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Saturday, January 20, 2007

The Big Butt Barbeque Festival in Hot Springs, Arkansas! With a name like that, how can you go wrong?

Man if you are not fired up to get a fix for your barbeque "jones" after watching this video, I don't think you have a barbeque pulse. I want to be there! Nice thing about this competition is that the public can sample the contestants barbeque. Book it, Dano, for April in Hot Springs, Arkansas.


The Annual Big Butt BBQ Cook-Off

http://video.yahoo.com/video/play?oid=8bc584e6b0bacaca&rurl=video.yahoo.com&fr=yvmtf



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Snake Parade and Family Funfest in Kansas City!

Snake Day is Irish in origin and many people will be in period piece costumes, so this should be fun. I think Family Funfest would aptly describe it. Parade, arts & crafts, barbeque and you probably will be able to find some apple pie. Don't get no better than this.


BARBECUES WILL BE SMOKIN IN NORTH KANSAS CITY
AT THE ANNUAL NORTH KANSAS CITY MISSOURI STATE BARBECUE CHAMPIONSHIP 
ON MARCH 9 - 10, 2007

The Annual North Kansas City Missouri State Barbeque Championship will be held in conjunction with Northland Festivals' Snake Saturday Parade and Family Funfest. Tantalizing aroma of barbecue will fill the air of the City of North Kansas City.

 
 
While spectators are enjoying the fabulous taste of freshly grilled barbecue, the contests entrants in the open division from commercial businesses, families, and other organized groups will be cooking up a variety of meats and competing for cash prizes in the first inaugural cooking event in the entire country.

In addition to the magic of barbecue, the Snake Saturday Parade will start promptly at 11:00 A.M., regardless of the weather conditions. The parade route will start at 14th & Swift, where it will travel north on Swift to Armour Road, then turn east down Armour Road to Howell Street, turn south and end after crossing 14th Street. The reviewing stand will be on Armour Road in front of the North Kansas City/City Hall.

After the barbecuing and the parade, families are entertained at the festival grounds which are open from 12:00 noon until 4:00 p.m. The festival grounds are bordered by Armour Road on the north and 18th Avenue on the south, Fayette on the west and Howell on the east. One of the great features of the festival is that nearly every activity for kids and adults is free, thanks to many wonderful sponsors. Thrill seekers can purchase tickets for exciting carnival rides. Arts & crafts enthusiasts can buy original art. The hungry and thirsty can satisfy their appetites by buying food and beverages either at the festival or the many restaurants and bars nearby. Race fans can view over 50 racecars on display, including the Kansas Speedway Pace Car, Lakeside Speedway Pace Car and the famous Dale Earnhardt, Jr. Car. The children's square features free pony rides, petting zoo, and kids' live stage entertainment. Parking is free! This is a wonderful way to break the doldrums of winter's cabin fever. So please join us and have an Irish good time!

For more information on any of these Northland Festivals events please call our office at (816) 421-4438!

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Friday, January 19, 2007

A look at BBQ-Festivals.com

Thanks to http://whitetrashbbq.blogspot.com/2007/01/where-fore-art-thou, for bringing this site to our attention. This is a fabulous site with links to festivals around the country. Time to start planning a trip!

BBQ Festivals - BBQ Restaurants - BBQ Cookoffs & Competitions - BBQ Sauce

bbq festival imageThe 2007 BBQ Festival Season is just around the corner and now is the time to break out the road map and plan your bbq festival road trips.

Welcome to BBQ - Festivals.com, the directory of bbq festivals and hot sauce festivals from around the world. Our comprehensive listing of bbq festivals and bbq restaurants will help you to plan your bbq trips around your taste buds and the search for the perfect barbecue or that elusive hottest of the hot, hot sauce.

If you don't see your favorite barbecue festival listed on our directory, then send us a link and we will add it. Our goal is to keep you up to date with the latest info on BBQ Festivals from coast to coast and around the world.

Although bbq is enjoyed from coast to coast and around the world, it seems that five major areas dominate the bbq scene. From South Carolina to Kentucky and on to Memphis you find a three way regional battle. Moving west we come to Kansas City which some say is the BBQ capital of the world. But Texas would argue that honor. In any case, each of these five states have different styles of bbq and the bbq festivals and competitions held in each of these states, as well as others across the country provide you with an almost endless source of superb eating experiences.

 


Moonlight BBQ In Owensboro, Kentucky
Reviewed by Ron Levi from Rojo Gourmet Foods & Sauces

During our visit to the Moonlite I had the opportunity to spend some time with Pat Bosley. He was more than happy to take us on a tour and show us his operation. Part of the tour was his schpeel about the process; it was obvious that he had told this story more than the one time. It went something like this;

“Our Bar-B-Q is slow cooked over a Hickory log fire in our custom built pits. This method of cooking imparts a distinctive flavor to our beef, chicken, mutton, pork, and ribs. Real Bar-B-Q, according to government standards, must be cooked to lose at least 30% of its original weight. This can be done in many ways, but the only way we do it is with our slow cook method, our pit cooks dipping (basting) each piece several times during the process. We don’t even put sauce on our meats until after it’s cooked. Most places are afraid to let their Bar-B-Q be tasted unless it’s swimming in sauce. (At this restaurant, you put the sauce on at the table.) When we started we had 30 seats, today we BBQ and average of 15,000lbs of meat a week.”

Click Here to read the entire review of Moonlight BBQ


Everyone always seems to want to show that perfect bbq platter just after it all comes off the grill. Well, my friend, this is the proof of a truely great bbq meal.

bbq festival aftermath image

BBQ-Festivals Gives Jim Neely's Interstate BBQ - 5 STARS


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Wonderful Blog from New Yawk City!

WhiteTrashBBQ, http://whitetrashbbq.blogspot.com/2007/01/where-fore-art-thou, from New Yawk City has produced a wonderful blog that provides information to find festivals around the country at BBQ-Festivals.com. Thanks WhiteTrash for this link and info! Also, best of luck to you as you enter into competions this year.

Thursday, January 18, 2007 Where fore art thou?

Looking for a listing of barbecue events can be a time consuming job. There's the KCBS circuit, The Memphis In May circuit, the Texas BBQ circuit, The Florida circuit and on and on. There needs to be one place to find out everything. Well, now there is... Take a look at BBQ-Festivals.com. It's easily the most comprehensive listing of barbeque events I've ever found on the internet. If you know of a contest, festival, restaurant or cook-off they don't list, just drop them an e-mail and they'll include it in their listings. By the way - speaking of barbecue contests, have you checked out Grillin' On The Bay yet? It's NYC's only sanctioned BBQ contest and it's filling up fast. This year's event should be something special.

Labels: barbecue, barbeque, bbq, competition posted by WhiteTrashBBQ @ 9:13 AM

WhiteTrashBBQ: Where fore art thou?

Wednesday, January 17, 2007

I can't wait until it's summer and the corn is as high as an elephants eye.

My method is a littel different. I prefer to butter the ears, put lemon pepper or any variety of spices all over the corn, then wrap the husks back up over them. Either way, it is very, very good. Fiesta Barbeque has also come up with these tasty methods for cooking vegetables over a fire.



Grilling corn on the cob - How to cook Corn on the grill

Grilling Corn on the Cob
How to Cook Corn on the Grill

Grilled corn, with its sweet taste and tender, yet crunchy texture, is a family favorite. Grilling corn produces a mellow smell that is the quintessence of summer. Make this treat even in the middle of winter and you'll feel like it's August!

Almost any vegetable will have amazing flavour when grilled on your Fiesta BBQ. You can remove the husk and cook the corn wrapped in aluminum foil, but for the best flavour, remove only the silk and BBQ the corn right in the husk. Grilling corn on the cob this way is simple and tastes great.

Here are Fiesta Barbeque's tips for grilling corn on the cob.

  1. Place corn cobs in cold water and soak for 10-20 minutes.
  2. Peel back (but don't remove) the husks from an ear of corn.
  3. Remove and discard the silk.
  4. Bring the husk back over the cob. Tie the ends with string and cover ends with foil to prevent burning.
  5. Grill the corn 6" above the heat, on medium, turning frequently, until husks are dry and brown, 15 to 20 minutes.
  6. Serve hot off the grill, with butter and salt and pepper to taste. Barbequing corn has never been so easy! Or try our recipes for grilling corn.

Other Popular Grilled Vegetables
Tip: Smaller vegetables should be placed in a grill basket or on a grill topper, but larger varieties, like corn on the cob, can be cooked directly on the grid.

Mushrooms
Wash fresh mushrooms quickly under running water, then pat dry. Skewer or place in a grill basket. Brush with oil and grill for 5-7 minutes. Whole portabello mushrooms take 10-20 minutes, depending on their size.

Onions
Slice thickly and brush with oil. Cook onions directly on the grid on medium-high heat until they start to turn brown. You can also roast an onion by cutting it in half, wrapping it in foil with a little butter, and cooking it for about 30-45 minutes on medium.

Peppers
You can cook sliced peppers, but they are very tasty when grilled whole. Barbeque on high until skin is charred black, about 15-20 minutes. Cool in a paper bag for 15 minutes to loosen blackened skin. Peel and remove seeds.

Potatoes
Wrap baking potatoes in foil. Cook on medium for 25-30 minutes or until tender.


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Beer Can Chicken is kinda not my thing, but this seems like a good one.

I like Steven Raichlen, so this recipe is worth putting up for all to see. What I like is putting the rub under the skin.


GMA Recipe: Beer Can Chicken: Great on the Grill

Beer Can Chicken: Great on the Grill

From author Steven Raichlen

Method: Indirect grilling

Special Equipment: 1 1/2 cups mesquite chips, soaked in cold water to cover for 1 hour and drained

Ingredients
  • 1 large whole chicken (4 to 5 pounds)
  • 3 tablespoons Basic Rub for Barbecue or your favorite dry barbecue rub
  • 1 can (12 ounces) beer

  • Directions

    1. Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets, and set aside for another use. Rinse the chicken, inside and out, under cold running water. then drain and blot dry, inside and out, with paper towels. Sprinkle 1 tablespoon of the rub inside the body and neck cavities, then rub another 1 tablespoon all over the skin of the bird. If you wish, rub another 1/2 tablespoon of the mixture between the flesh and skin. Cover and refrigerate the chicken while you preheat the grill.

    2. Set up the grill for indirect grilling, placing a drip pan in the center. If using a charcoal grill, preheat it to medium. If using a gas grill, place all the wood chips in the smoker box and preheat the grill to high; then, when smoke appears, lower the heat to medium.

    3. Pop the tab on the beer can. Using a "church key"-style can opener , make 6 or 7 holes in the top of the can. Pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity.

    4. When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird.

    5. Cover the grill and cook the chicken, until fall-off-the-bone tender, 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining chips after 1 hour.

    6. Using tongs, lift the bird to a cutting board or platter, holding a large metal spatula underneath the beer can for support. (Have the board or platter right next to the bird to make the move shorter. Be careful not to spill hot beer on yourself.) Let stand for 5 minutes before carving the meat off the upright carcass. (Toss the beer can out along with the carcass).

    Serves: 4 to 6





    Basic Rub for Barbecue

    Ingredients
  • 1/2 cup kosher salt
  • 1/2 cup sugar
  • 1/2 cup ground black pepper
  • 1/2 cup paprika

  • Directions

    1. Combine ingredients in a bowl, and whisk them all together to mix.

    2. Store in an airtight jar.

    Yield: 2 cups.



    About the Author: Steven Raichlen is the author of 16 books, including Miami Spice, which won an IACP/Julia Child Award and the High-Flavor, Low-Fat Cooking series, which won two James Beard Awards. He is a restaurant correspondent for National Geographic Traveler and a frequent contributor to Food & Wine.

    Recipes copyright ©1999 Steven Raichlen.

    Steven RaichlenI like I like Steven Raichlen, so this recipe is worth putting up for all to see. What I like is putting the rub under the skin.

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    Tuesday, January 16, 2007

    Barbeque Beans that just don't get any easier

    This is another of World Champion Larry Mayes recipes and if it got any easier you would have to stay in bed to make it. The key, of course, is two cups of chopped barbeque pork which have to be of the right quality. However, this is a beautiful thing.


    Cooking Up A Story, A Show About Food and People » Blog Archive » Barbecue Beans


    Barbecue Beans

    Friday, December 29th, 2006

    Ingredients

    • #10 can pork and beans
    • 1 cup ketchup
    • 2 cups BBQ sauce
    • 2 Tablespoons chili powder
    • 2 cups chopped BBQ pork
    • 1 cup honey (optional)

    Instructions

    Mix together all ingredients in a large pot.

    Stir over medium heat until hot.


    Serves 20 people.


    Recipe courtesy of Larry Mayes of 2 Fat Larrys and Jack’s Bar-B-Q Rib Shack.

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    A Rub Recipe from a World Champion

    This is a wonderful site and blog about Larry Mayes and his wife. Not only is this recipe on the site but it is a video diary and show about them and many aspects of barbeque and associated products. I could have spent a half a day there watching videos, just fascinating. You immediately take a liking to Larry and I bet you will this rub.

    2 Fat Larrys Rib RubFriday, December 29th, 2006

    Ingredients
    * 2 Tablespoons raw sugar (Turbinado)
    * 2/3 cup dark brown sugar, packed
    * ¼ cup paprika
    * 2 Tablespoons garlic powder
    * 1 Tablespoon cayenne pepper
    * 1 Tablespoon black pepper
    * 1 Tablespoon white pepper
    * 2 teaspoon ground coriander
    * 1 teaspoonInstructions

    Mix together.Sprinkle over slab of ribs, both sides. Store any leftover Rib Rub in an airtight container until next use. Makes enough to season 6 slabs of ribs. Recipe courtesy of Larry Mayes, of 2 Fat Larrys Championship Barbecue Team

    Cooking Up A Story, A Show About Food and People » Blog Archive » 2 Fat Larrys Rib Rub

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    Monday, January 15, 2007

    First Timer's Ribs by Steve Raichlen

    Another one from Steve Raichlen and I pretty much agree with what he says, except the part about not using a smoker. What can I say, I'm a smoker bigot but I have used a grill before and it can work. Again, this recipe is different from traditional Texas barbeque but I do like that he recommends continuing to bast with the sauce throughout the cooking process in contrast to some experts. Even though I'm only a backyard amateur, I know what I like.


    The Recipe   

    Rating: Click here to rate "I didnt really like this recipe"Click here to rate "This recipe was OK"Click here to rate "I liked this recipe"Click here to rate "This recipe was very tasty!"Click here to rate "This recipe was absolutely delicious"
    5.00 (2 ratings)
    Prep Time: 10 minutes
    Cook Time: 90 minutes
    Total Time: 100 minutes
    Servings: 4
    Description
    There are certain dishes every grill master should know how to cook without thinking—a perfect steak, a beer-can chicken, a fish dish you can actually lift off the grill grate in one piece. But the most essential thing of all is knowing how to cook ribs. Ribs are the our-barbecue—iconic and elemental—and if there’s only one dish you master, it should be ribs. So what makes a perfect rib? It should be handsome and dark, like polished mahogany, with a rough surface, like centennial tree bark. The

    Ingredients

    For the mop sauce:
    3 Tbsps. unsalted butter
    1 cup apple cider
    3 Tbsps. bourbon, or 3 more tablespoons apple cider
    3 Tbsps. soy sauce
    For the rub and ribs:
    2 Tbsps. coarse salt(kosher or sea)
    2 Tbsps. brown sugar
    2 Tbsps. sweet paprika
    1 Tbsp. freshly ground black pepper
    2 tsps. dry mustard(preferably Colman’s)
    2 tsps. garlic powder
    1/2 tsp. celery seed
    2 racks baby back pork ribs(4 to 5 pounds total)
    Lemon Brown Sugar Barbecue Sauceor another favorite barbecue sauce

    Instructions
    You’ll also need: 1 1/2 cups wood chips or chunks (preferably hickory or apple), soaked for 1 hour in water to cover, then drained; barbecue mop

    1. Make the mop sauce: Melt the butter in a nonreactive saucepan over medium heat. Stir in the cider, bourbon, and soy sauce. Keep warm until ready to use.

    2. Make the rub: Place the salt, brown sugar, paprika, pepper, mustard, garlic powder, and celery seed in a small bowl and mix with your fingers, breaking up any lumps in the brown sugar or garlic powder.

    3. Prepare the ribs: Place a rack of ribs meat side down on a baking sheet. Remove the thin, papery membrane from the back of the rack by inserting a slender implement, such as a butter knife or the tip of a meat thermometer, under it. The best place to start is on one of the middle bones. Using a dishcloth, paper towel, or pliers to gain a secure grip, peel off the membrane. Repeat with the remaining rack.

    4. Set aside 1 tablespoon of rub for serving. Sprinkle the remaining rub over both sides of the ribs, rubbing it onto the meat. Cover the ribs with plastic wrap and refrigerate them while you set up the grill.

    5. Set up the grill for indirect grilling and preheat to medium (325° to 350°F). Place a large drip pan in the center of the grill under the grate.

    6. When ready to cook, brush and oil the grill grate. Place the ribs bone side down in the center of the grate over the drip pan and away from the heat. If cooking on a charcoal grill, toss half of the wood chips on each mound of coals. Cover the grill and cook the ribs for 45 minutes.

    7. Mop the ribs on both sides with the mop sauce. Re-cover the grill and continue cooking the ribs until well browned, cooked through, and tender enough to pull apart with your fingers, 45 minutes to 1 hour longer, 1 1⁄4 to 1 1⁄2 hours in all. When the ribs are cooked, the meat will have shrunk back from the ends of the bones by about 1⁄4 inch. Mop the ribs again every 15 minutes and, if using a charcoal grill, replenish the coals as needed.

    8. Just before serving, brush the ribs on both sides with some of the Lemon Brown Sugar Barbecue Sauce and move them directly over the fire. Grill the ribs until the barbecue sauce is browned and bubbling, 1 to 3 minutes per side.

    9. Transfer the ribs to a large platter or cutting board. Let the ribs rest for a few minutes, then cut the racks in half or into individual ribs. Sprinkle a little of the reserved rub over the ribs and serve at once with the remaining barbecue sauce on the side.

    Variation: How to cook First-Timer’s Ribs in a smoker

    Set up and light the smoker according to the manufacturer’s instructions and preheat it to low (225° to 250°F). Place the ribs in the smoker bone side down and smoke until cooked through, 4 to 5 hours. Start mopping the ribs with the mop sauce after 1 hour, then mop the ribs again once every hour. Brush the ribs with the Lemon Brown Sugar Barbecue Sauce a half hour before they are done smoking. You’ll need to replenish the wood chips or chunks after the first and second hour of smoking and to replenish the coals every hour.

    Tips: This recipe calls for indirect grilling with wood smoke rather than using a smoker. The reason is twofold. First of all, a lot more people have grills than smokers. Second, when cooking baby back ribs, I prefer the higher heat of indirect grilling (350°F) over smoking’s lower temperature (250°F); the more intense heat melts out the fat, crisping the meat and giving the ribs a more interesting texture. Of course, there are legions of old-school pit masters who will disagree with me (their mantra is “low and slow”).


    Recipe courtesy of Steven Raichlen; from the book Raichlen on Ribs, Ribs, Outrageous Ribs (Workman, 2006). Used with permission. To learn more about Steven Raichlen, visit www.barbecuebible.com.


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    Maple-Glazed Ribs, You Had Me Until You Said They Don't Smoke 'em With Wood

    Now, the Canadians are swell neighbors and I like 'em a lot. According to this recipe though, they make this wonderful rib dish with a maple syrup glaze but don't use wood smoke. Go figure. Anyway, Steve Raichlen has traveled the world researching barbeque and the many different ways it is prepared and he has given me an appreciation for different styles. Now, next time I get the chance I may use this one, but it's gonna have some mesquite or pecan under it, that's for sure!


    Maple-Glazed Ribs


    Maple-Glazed Ribs

    The Recipe   

    Rating: Click here to rate "I didnt really like this recipe"Click here to rate "This recipe was OK"Click here to rate "I liked this recipe"Click here to rate "This recipe was very tasty!"Click here to rate "This recipe was absolutely delicious"
    5.00 (1 ratings)
    Prep Time: 10 minutes
    Cook Time: 90 minutes
    Total Time: 100 minutes
    Servings: 4
    Description
    If you think the United States is barbecue crazed, wait until you visit Quebec. When I toured our northern neighbor for the launch of the French edition of How to Grill, I encountered grills just about everywhere I went—in backyards and on patios, of course, and on apartment building balconies and fire escapes. No dwelling was so modest that it didn’t possess a grill. Despite the short grilling season (or perhaps because of it), Quebecers are obsessed with grilling. These ribs were inspired by Q

    Ingredients

    For the rub and ribs:
    2 Tbsps. maple sugar, turbinado sugar, or light brown sugar
    1 Tbsp. dry mustard
    2 tsps. coarse salt(kosher or sea)
    1 tsp. freshly ground black pepper
    1 tsp. crumbled or powdered dried sage
    2 racks baby back pork ribs(4 to 5 pounds total)
    For the maple glaze:
    1 cup real maple syrup
    3 Tbsps. ketchup
    2 Tbsps. Worcestershire sauce
    1 Tbsp. Dijon mustard
    1 Tbsp. cider vinegar
    1 Tbsp. prepared horseradish
    maple sugar or turbinado sugar

    Instructions
    You’ll also need: 1 1/2 cups wood chips or chunks (optional; preferably maple), soaked for 1 hour in water to cover, then drained
    1. Make the rub: Place the maple sugar, dry mustard, salt, pepper, and sage in a small bowl and mix with your fingers, breaking up any lumps in the maple sugar or dry mustard.

    2. Prepare the ribs: Place a rack of ribs meat side down on a baking sheet. Remove the thin, papery membrane from the back of the rack by inserting a slender implement, such as a butter knife or the tip of a meat thermometer, under it. The best place to start is on one of the middle bones. Using a dishcloth, paper towel, or pliers to gain a secure grip, peel off the membrane. Repeat with the remaining rack.

    3. Sprinkle the rub over both sides of the ribs, rubbing it onto the meat. Cover the ribs with plastic wrap and refrigerate them while you make the glaze and set up the grill.

    4. Make the glaze: Place the maple syrup, ketchup, Worcestershire sauce, Dijon mustard, vinegar, and horseradish in a heavy nonreactive saucepan. Bring to a boil over high heat, whisking to mix. Reduce the heat to medium and let the glaze simmer gently until thick and syrupy, 3 to 5 minutes, whisking as needed. Set the glaze aside.

    5. Set up the grill for indirect grilling and preheat to medium (325° to 350°F). Place a large drip pan in the center of the grill under the grate.

    6. When ready to cook, brush and oil the grill grate. Place the ribs bone side down in the center of the grate over the drip pan and away from the heat. If cooking on a charcoal grill and using wood chips, toss half of them on each mound of coals. Cover the grill and cook the ribs for 45 minutes.


    7. Brush the ribs on both sides with some of the maple glaze. Re-cover the grill and continue cooking the ribs until well browned, cooked through, and tender enough to pull apart with your fingers, 30 to 45 minutes longer, 1 1⁄4 to 1 1⁄2 hours in all. When the ribs are done, the meat will have shrunk back from the ends of the bones by about 1⁄4 inch. Brush the ribs once or twice more with glaze and, if using a charcoal grill, replenish the coals as needed.

    8. Just before serving, brush the ribs once more on both sides with maple glaze and sprinkle both sides with the maple sugar. Move the ribs directly over the fire and grill until the glaze is browned and caramelized, 1 to 3 minutes per side.


    9. Transfer the ribs to a large platter or cutting board. Let the ribs rest for a few minutes, then cut the racks in half or into individual ribs. Serve at once with any remaining maple glaze on the side. Variation How to cook Maple-Glazed Ribs in a smoker: Set up and light the smoker according to the manufacturer’s instructions and preheat it to low (225° to 250°F). Place the ribs in the smoker bone side down and smoke until cooked through, 4 to 5 hours. Start brushing the ribs with glaze after 2 hours and repeat every 30 minutes. Sprinkle the maple sugar over the ribs 30 minutes before you plan on serving them. You’ll need to replenish the wood chips or chunks after the first and second hour of smoking and to replenish the coals every hour.

    Tip: Quebec is a major producer of hardwood charcoal, but most of the locals don’t go in for much wood smoke. In fact, most cook on gas grills. Using chunks of maple wood to smoke-roast the ribs could be considered an American twist. I like them this way, but it would be perfectly authentic to use a gas grill.

    Tip: The ribs acquire their candylike crust from caramelized maple sugar. This distinctive sweetener is available at natural foods markets and specialty food stores. A turbinado sugar, such as Sugar In The Raw, will work in a pinch.

    Recipe courtesy of Steven Raichlen; from the book Raichlen on Ribs, Ribs, Outrageous Ribs (Workman, 2006). Used with permission. To learn more about Steven Raichlen, visit www.barbecuebible.com.


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    All Hail Woody's Cookin Sauce - It's the best

    Bar none, even home made, in my opinion, there is no sauce that I personally have tasted that surpases Woody's Cookin Sauce. Now, there are some that are different from Woody's but just not the same and after a while, you just long for Woody's if you stray very far from it for any length of time. I want to thank John D. Auwen (auwen@convex.com) & Steve K. Holzinger for this recipe. Again, I know it is not real barbeque when you cook it in the oven, but the really important part of this recipe is that it calls for Woody's. Truly, it is the best.




    Brisket of Beef BBQ


    Brisket of Beef BBQ (real slow)


    Recipe by: John D. Auwen (auwen@convex.com) & Steve K. Holzinger
    Preparation Time :0:00

    Ingredients

    • 10 lb brisket, trimmed (not too much) -- USDA CHOICE
    • 1 cup Woody's Cook-in Sauce
    • 2 tbs Bitter Orange Vinegar
    • 2 tbs Hoisin sauce
    • barbecue sauce -- to serve with it
    • Texas Toast (Thick sliced White bread)

    Preparation

    1. Mix the ingredients and rub into the brisket and let marinate overnight in the refrig.

    2. If you don't have bitter orange then chop or grind an orange, skin and pulp, and mix it with an equal volume of vinegar. Let stand a few days and then strain, saving the liquid. Try an Hispanic Grocery store.

    3. If you don't have Woody's, well that is a problem. Send for free recipe cards: Woody's Foods, Inc., PO Box 60296, New Orleans, LA 70130

    4. Tell them Steve from the eGG sent you, and where can you get their sauce near you? Show them the Power of the Net. Keep them cards and letters comin!

    5. You could use your favorite BBQ sauce that has not too much sugar. Can you believe I saw corn syrup as the first ingredient in a major brand!

    6. Preheat your oven to 210 F. Only two-hundred and ten! This is going to be low and slow! If you put the brisket in at about 8 AM it should be ready in about 10 hours...about 6 PM. I started mine at 6 AM, took it out at 4 PM at 170 F internal, and popped it back for 10 min at 350 when I started dinner.

    7. It was perfect. If you saw the pictures, it really was a dark mahogony color. Beautiful, and not burnt a bit! Juicy tender and easy to slice.

    8. Thank you John, great method. I'm going to try a Prime Rib this way, but only to rare.

    9. PS. My son who lives and works in Pompano Beach sends me bitter oranges by mail. Picks them a little green. Priority mail =2 lbs for $3.00.

    10. Folks plant them for decoration and the orange blossom smell.


    Copyright © 1995 Steve K. Holzinger. All rights reserved.

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