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: 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.

technorati tags:Steve, Raichlen, barbeque, beef, ribs, bbq, barbecue, sauce, rub, cooking, recipe, grill, smoker

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: 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.

technorati tags:Steve, Raichlen, barbequebible.com, barbeque, ribs, rub, sauce, recipes, mesquite

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.

technorati tags:Woody's, Cookin, Sauce, barbeque, beef, ribs, brisket, recipe, bbq

Good people, good cause - Spread the Word

I got this from newsleader.com and it has a fabulous message. While I have never been to this place, I think you have to have lived in a small town like I have before or been raised in a small town like I was, to understand the sense of community that can arise and the amount of good you can find in people from places like Waynesboro. If anyone sees this, please spread the word for this little boy and his family.

http://www.newsleader.com/apps/pbcs.dll/article?AID=/200701


Town raises money for boy
By Alice Mannette/staff
amannette@newsleader.com

WAYNESBORO — One 11-year-old boy has brought more than 400 people together — some are kin, some are friends and some are strangers.

Justin Harris was diagnosed with cancer last year. He divides his time among St. Jude Children's Research Hospital, his home in Crimora and Hugh K. Cassell Elementary School.

Justin loves to talk, play video games and barbecue — he's even a junior barbecue champ.

John Atkins, a family friend who considers himself family, organized Saturday's barbecue fundraiser to help the family. He managed to get all the food donated, so all the proceeds go to the family, who will use the money to offset their increased expenses. Atkins owns the Barbecue Connection in Palmyra and has national trophies in barbecuing.

"This little town has a focus of such great magnitude it's unbelievable," said Atkins, his voice cracking from sadness. "We want to tell everybody thank you."

Like Atkins, many of the barbecuers came from away, some traveled from Pennsylvania, others from North Carolina and Richmond. Most woke up at 3 or 4 a.m. to get here in time, Atkins said.

Although the research hospital pays for Justin's treatment, his family must travel every few weeks to Memphis.

"He can't go by plane, because of the large doses of chemotherapy," said his father, Mark Harris.

Since treatment started, the family had to buy a car, a "more reliable" one," Harris said.

Mark Harris continues to work as an emergency medical technician, but takes more days off than he used to. Even with the hospital's help, the family's expenses have overwhelmed their budget.

Justin's mother, Chris, had to stop baby-sitting, and her other children, Stacey, 8, and Anna, who turns 6 today, have to stay with their grandparents more often.

This is the third fundraiser for the family. Both the school and the Crimora Players had fundraisers last year.

"It's just overwhelming," said Joe Harris, Justin's grandfather. "Most everything has been donated."

An hour into the event more than 250 meals were sold, not including the ones that were called in — like the 26 meals for Invista employees. Atkins planned for 500 meals, but after an hour of serving, he realized that he might run out of food.

"It's overwhelming," Mark Harris said. "Lots of people are coming. I don't know many of them."

"We really don't know the little boy," said Angel Payne who brought her kindergartner. "We just came out to support the cause and enjoy the music."

Elaine Wine, a librarian at A.R. Ware Elementary, brought her family for the same reason, as did Staunton Councilwoman Rita Wilson.

"I thought this was a good cause," Wilson said.

The cafeteria was filled with strangers sitting with strangers enjoying the bluegrass music of "Across the Miles," five of the musicians came in from West Virginia.

"Mark's a friend of mine and he asked me to play," said guitarist Robert Richardson."We can all pray for him, but we can do a little more."

Like Richardson, the Glenns came out to support their friends.

"We came to support the family," said Mary Glenn, who attends church with the Harris family. "He's a strong young man. We look forward to the updates his grandparents give."

The newest update came on Friday.

"He got a report that his tumors right now are stabilized," his father said. "Last time they shrank, this time they're the same."

Justin planned to be at the barbeque event. An honor-roll student, he loves school and friends. But some unexpected tests came up, so he and his mother had to stay behind in Tennessee.

"He (Justin) is unbelievable to face adversity the way he's done," said Atkins, who became friends with Mark Harris at a competition. "I'm not just a barbecue buddy. I hope I'm a member of the family."

Atkins, who also works as a surgical technician at the University of Virginia, said Justin asked him to be there in his scrubs when he had his first surgery.

"He thanked me for being there. It was the hardest thing I ever had to do," said Atkins, whose 10-year-old son, Bryant, is one of Justin's best friends. "I've been there crying with them."

Some Chef Fatboy Recipes

What I like about this post is the BBQ Sauce and in particular is the cup of bourbon, which I personally had a run-in with in my youth and can't inbide of any longer, but no doubt it should add a unique taste and secondly, the 1/2 teaspoon of cayenne pepper. Yeah, Baby!

For you barbeque purists (including me), I grant you the rest of the recipes are for cooking; not barbequeing, but hey, in my opinion, anybody that uses two large red onions in a recipe certainly deserves recognition if not out right commendation. Thanks Chef-Fatboy!

Chef-Fatboy's Cookery Blog: New Biker recipes

Saturday, January 13, 2007

New Biker recipes

Well, I am back with more great Biker recipes so get ready for some awesome recipes for all to enjoy! Chef FatBoy.

Matt’s Jim Beam Kentucky Bourbon. BBQ Sauce or Marinade

Ingredients:
2 cups tomato ketchup
1 cup brown sugar, packed
3 tablespoons Worcestershire sauce
2 teaspoons dry mustard
1 cup Jim Beam Kentucky Straight Bourbon Whiskey
4 tablespoons cider vinegar
4 tablespoons soy sauce
1/2 teaspoon ground cayenne pepper
dash liquid smoke, to taste, optional

Directions:
Combine all ingredients in 2-quart saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to low; simmer uncovered 20 minutes, or until thickened, stirring occasionally.



Garlic Steak Marinade

Ingredients:
1 London Broil or your favorite steak
3 cloves garlic, crushed
1 sm. onion, chopped
1 sm. bottle Lea Perrin steak sauce
1/2 c. lemon juice
1/2 c. vegetable oil

Directions:
Mix garlic, onion, steak sauce, lemon juice and vegetable oil. Marinate London Broil overnight and grill.


Red Wine Chicken Marinade

Ingredients:
2 cups dry red wine
1 bunch scallions, sliced
2 clove garlic, minced
1/2 cup olive oil
1/4 cup soy or teriyaki sauce
2 tablespoons dark brown sugar
1 teaspoon grated fresh ginger
1 tablespoon Worcestershire sauce

Directions:
Mix together, Use as is for marinade or boil for 10 minutes and use as a basting sauce.

Biker’s Cajun Steak
Submitted by: Dan, Dan the Cajun Bikerman.

Ingredients:
2 lb. chuck steak
2 tbsp. Cajun seasoning
2 tsp. garlic flakes
2 tsp. salt
1/2 tsp. pepper
Water
Tin foil
10x13 baking pan or foil pan

Directions: Cut meat into desired portions. Mix cajun seasoning, garlic flakes, salt and pepper. Rub mixture onto both sides of meat. Brown on each side on hot barbeque grill. Wrap in tin foil - tightly. Place foil baking pan on grill with enough water to make 1/2 inch deep. Place foil wrapped meat in water and cook for 2 hours over medium coals, keeping water level in pan steady. Cut with a fork.


Dan’s Spicy Cajun Pork Chops
Submitted by: Dan, Dan the Cajun Bikerman

Ingredients:
6 Boneless pork chops
1 tbsp. Cajun seasoning
2 tbsp. Vegetable oil
2 large Red onions; sliced
1/2 c Bottled barbecue sauce

Directions: Rub both sides of pork chops with Cajun seasoning. Refrigerate covered 1 hour to marinate. In large skillet, heat 1 T oil over medium-high heat. Add onions; over medium heat, sauté until well-browned and soft, about 15 minutes. Add sauce; mix. Over low heat, cook 5 minutes. Remove to bowl; keep warm. In same skillet, heat remaining 1 Tbsp. oil over medium-high heat. Add pork chops; cook until browned and just cook through, about 3 minutes each side. Serve topped with onion mixture.


Dan’s Cajun Pork Roast
Submitted by: Dan, Dan the Cajun Bikerman
Serves 6

Ingredients:
2- 3 pound pork loin roast
3 tablespoons paprika
1/2 teaspoon cayenne pepper
1 tablespoon garlic powder
2 teaspoons thyme
2 teaspoons oregano
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon cumin
1/4 teaspoon nutmeg

Directions: Combine all seasonings and rub well over all surfaces of roast. Place roast in shallow pan and roast in 350 degree F. oven for about 45 minutes, until internal temperature is 150 degrees F. Remove from oven, let rest 5-10 minutes before slicing.

technorati tags:barbeque, sauce, cayenne, pepper, porkchops, fatboy, recipes