***RUB***

***RED CHILE SAUCE***

Bill Ackerman has improved a rub from 'La Parilla'. It is pretty basic--just anchos, chipotles, oregano, garlic and salt. But, boy howdy, is it good! Last night I rubbed pork chops and grilled them. Served with a basic red chile sauce.

Pan roast chilies and oregano until fragrant. When cool, grind in spice mill with garlic and salt.

For the sauce, stem and seed the dried chilies. Toast them in a heavy skillet until fragrant. Grind when cool in a food processor. Add tomatoes, garlic and chipotle. Add enough water to make it pourable. Strain in a food mill. Pour it back in the skillet and heat to bubbling. Salt to taste. Sugar to taste, if necessary.

I tried the rub on chicken. Then I started a lump charcoal fire, put the chicken in the cold cooking chamber, threw on heavy apple wood smoke initially and slowly ran the temp up to 350F over 1.25 hours. The chicken was moist with a crispy skin.

From: BBQ Mailing List
Posted By: Kit Anderson, kitridge@bigfoot.com
Post Date: June 8, 1998

Simply mix together. I usually double or quadruple the recipe since it is used liberally.
* Ok, for you anal types out there, it makes 1 cup plus 1 tablespoon

From: The Thrill of the Grill by Schlesinger and Willoughby
Posted By: Richard Thead
Post Date: 6/8/98

Mix all ingredients well and reserve in refrigerator, covered tightly. Will keep for up to 2 weeks.

From: Bobby Flay, GRILLIN' AND CHILLIN' SHOW #GR3603
Posted By: Food TV
Post Date: 5/17/99

Mix all together in bowl. it's good on fish, chicken and hamburgers.

From: daniel johnson , daunting@inreach.com
Posted By: daniel johnson To: www.pepperfool.com
Post Date: Thu, 5 Jun 1997

Mix together.

From: Richard Young
Posted By:
Post Date: April 97

In a saucepan, heat the peanut oil and sauté the mangoes, onion, carrot, and Scotch bonnet or habanero chiles for 10 minutes over medium heat, or until the onions are soft and translucent. Deglaze the saucepan with the vinegar, and add the ketchup and sugar. Bring to a slow boil, reduce heat, and sim-mer for 35 to 45 minutes. Remove pan from heat and season with salt. Transfer to a food processor or blender, and pulse. Strain through a medium sieve; if the sauce is too thick, add a little water to thin.

Serving suggestions: Use as a barbecue sauce with grilled seafood such as lobster, crab, and scallops, and with pork. can be brushed on as a glaze during cooking.

Storage: Holds well for weeks in the refrigerator.
Preparation time: About 1 ½ hours
Yield: About 3 cups

The Scotch bonnet chile is closely related to the habanero Chile, so close that the two can be used interchangeably. Both have a scorching heat, and both have strong tropical fruit flavors, with subtle tones of mango, orange, banana., and pineapple. The two chiles are used primarilly in salsas and sauces. I find that the red and deep yellow Scotch bonnet and habanero chiles have the best favor. My friend Chris Schlesinger produces a line of great sauces based on the Scotch bonnet Chile. It's called Inner Beauty, and is available nationwide. I particularly like the description on the label: "Use Inner Beauty to enhance dull and boring food. Keep away from pets open flames, children, and bad advice. This is not a toy. This is se-rious. Stand up straight, sit right, and stop mumbling. Warning hottest sauce in North America." Chris's restaurants in Cambridge, Massachusetts, The Blue Room and The East Coast Grill, are places to go for a good time and great picante food.

From: Bob Johnson
Posted By: Bob Johnson, DrBobJ2@aol.com, Via:Chile Head Mailing List
Post Date: Wed, 12 Aug 1998

Mix all ingredients together with a large spoon, removing all lumps. Apply generously to steaks or burgers. Marinate for 30 minutes or up to 2 hours before grilling. Stores for 3 to 6 months. Makes 5/8 cups. Store in covered glass container.

From: http://www.barbecuen.com/recipes.htm
Posted By: Lisa Caterbone, musecat@jps.net
Post Date: Mon, 21 Sep 1998

Combine dry rub ingredients and rub onto ribs. Cook ribs over hickory coals at 190 to 200F 4 to 5 hours. Fifteen minutes before serving coat the ribs with heated honey.

From: from the Culinary Cafe at http://www.culinarycafe.com
Posted By: Candie Yoder
Post Date: 23 May 1998

Mix ingredients. Remove membrane from underside of ribs. Apply the rub liberally. Cook at about 200 F till done. I usually do one rack on the hibachi if dining alone. I use enough coals to line the perimeter of the unit and keep the ribs centered to avoid flareups and to prolong the cooking time. Try to keep fire cool enough to allow an hour or two of cooking time. If doing in the smoker, I might extend the cooking time to three hours or so.

Serve with BBQ sauce on the side, but I find the rub imparts a great flavor and sauce is not needed.

From: Michael Reeves
Posted By:
Post Date: April 97

Combine peppercorns, mustard seeds, sesame seeds, salt and the ancho chile in a food processor and pulverize. Mix this combination with the other ingredients carefully. Don't breathe it - that will cause sneezing. Spread on baking sheets and toast lightly in the oven at 325 degress for about 10 minutes. This brings out the oils and develops the flavor more fully. Keep in the freezer in an air-tight container.

From: ???
Posted By:
Post Date: April 97

Simply mix together. Use liberally.

From: from the Culinary Cafe at http://www.culinarycafe.com
Posted By: Candie Yoder
Post Date: 23 May 1998

Sauté onion and garlic in butter in a saucepan until tender. Stir in remaining ingredients; bring to boil. Reduce heat and simmer, uncovered, 30 minutes; stir occasionally. Discard bay leaf and lemon slices. Process through a food processor if desired. Use sauce for basting and as a side dish for dipping.
Yield 3 cups.

From: BBQ Mailing List
Posted By: Rock McNelly
Post Date: Aug 26, 1998

Heat the oil in a medium saucepan and cook the onion and garlic, gently for 10 minutes. Add the catsup, vinegar, Worcestershire, brown sugar, chili powder, and cayenne, and mix well. Let simmer for about 20 minutes, stirring occasionally, until slightly thickened. Makes about 2-1/2 cups

This sauce has a nice balance of sweet, tart, and spice. Because the sauce contains sugar, it burns easily, and is best brushed on food just during the last 5 or 10 minutes of cooking. Pass the remaining sauce around the table.

From: BBQ Mailing List
Posted By: Jeff Lipsitt
Post Date:July 12, 1998

Mix all ingredients in a non reactive bowl. Use as a marinade or mop.

From: BBQ Mailing List
Posted By: Kurt Lucas
Post Date:

Toasting the chilies and garlic. Roast the garlic cloves on a griddle or heavy skillet over medium heat, turning frequently, until blackened in spots and VERY soft, about 15 minutes. Remove, cool, skin and roughly chop.

While the garlic is roasting, tear the chilies into flat pieces and toast them a few at a time: Use a metal spatula to press them firmly against the hot surface for a few seconds, until they blister, crackle and change color, then flip them over and press them flat to toast the other side.

Soaking the dried chilies. Break the chilies into a small bowl, cover with boiling water, weight with a plate to keep submerged and soak 30 minutes.
Drain, tear into smaller pieces, place in a blender jar and add the garlic.

Finishing the Adobo. In a mortar or spice grinder, pulverize the cinnamon, cloves, peppercorns, bay leaves and cumin. Add the chilies along with the oregano, thyme, salt, vinegar and 3 Tbsp. water. With a long series of blender pulses, reduce the mixture to a paste. Run the blender for a few seconds until the mixture clogs, then scrape down the sides with a spatula and stir; repeat a dozen times or more until the mixture is smooth. Don't add water unless absolutely necessary or this marinating paste won't do its job well. Strain the paste through a medium-mesh sieve into a non-corrosive container with a tight-fitting lid. Cover and refrigerate.

Considerations: After soaking the chilies, they can be put through a Foley food mill to remove the skins and the seeds. Add this puree along with the garlic to the small blender jar and proceed. If this is done, and the mixture is put together in a small blender jar, and pulsed, scraped down, and mixed very well the final sieving can be eliminated. All of the chilies can be Ancho or Guajillo. You can substitute 3 1/2 ounces of California or New Mexican chilies for the above chilies but the flavor will be light.

Adobo with powdered chilies: For a darker, stronger tasting adobo made without the tedious series of blender runs, roast the chilies and garlic as directed above, then pulverize the chilies with the cinnamon, cloves, pepper, bay leaves and cumin in several batches in a spice grinder; sift through a medium-mesh sieve. Skin the garlic and mash it to a smooth paste. Mix with the powdered chile mixture, oregano, thyme, salt, vinegar and 6 Tbsp. water.
Store as directed above.

From: BBQ Mailing List
Posted By:
Post Date:

This spicy marinade owes its unusual flavor to the chipotle, a smoked jalapeno chile. Chipotles are usually sold canned in tomato paste. Look for them at Mexican and Latin American markets. Adobo marinade goes particularly well with pork.

Juice the oranges and lime. Finely chop chilies and garlic. Place citrus juices, chilies, garlic, oregano, cumin, black pepper, vinegar and salt in blender and puree until smooth.
Makes enough marinade for 1 1/2 to 2 pounds meat or chicken.

From: FOOD day, July 9, '91
Posted By: Valerie Whittle
Post Date:

Puree the marinade ingredients in a food processor.
Yield: 3 cups

From: BBQ Mailing List
Posted By: Bill Wight, wight@odc.net
Post Date: Apr 20, 1998.

Cover chilies with hot water, let sit for 15 min. Combine chilies, and 1/4 to 1/2 cup of the water they were soaking in, onion, garlic, oregano and cumin in a blender and puree. Sauté the mixture in oil for 5 min add vinegar and sugar and bring to a boil. Reduce heat, simmer until thick about 5-8 min.

From: BBQ Mailing List
Posted By: Marius Johnston
Post Date:

Toast the chilies directly over a medium gas flame or in a cast-iron skillet until soft and brown, turning frequently to avoid scorching. Transfer the toasted chilies to a saucepan and add the vinegar and water.
Bring to a boil, reduce to a simmer and cook 10 minutes to soften. Transfer the chilies and liquid to a blender or food processor. Puree until a smooth paste is formed, adding a tablespoon or 2 of water if necessary to thin. Set aside.
Heat the olive oil in a medium saucepan over medium-high heat. Sauté the onions until golden brown, 8-10 minutes. Stir in the garlic and cook briefly just to release the aroma. Next, stir in the cumin and cook another minute. Add the chicken stock and reserved chile paste. Bring to a boil, reduce to a simmer and cook 20 minutes.

Meanwhile, mix together the brown sugar, orange and lemon juices, tomato paste, salt and pepper to form a paste. Add to the simmering stock mixture and continue cooking another 15 minutes.

NOTE: Adobe Sauce can be stored in the refrigerator 1 week or frozen indefinitely.
Makes 1 1/2 quarts.

From: "Mesa Mexicana" by Mary Sue Milliken and Susan Feniger with Helena Siegel.
Posted By: BBQ Mailing List
Post Date:

Bring to boil and then simmer for about 1/2 hour. Do not cook or store in aluminum store in glass. Does not need refrigerated.
Yields: 2 gallons

From: The Culinary Café
Posted By:
Post Date:

• 3/4 cup chili sauce (bottled)
• 1/3 cup molasses
• 3 Tbl. soy sauce
• 1 Tbl. dijon mustard
• 1 clove garlic, crushed
• 3 Tbl. lemon juice
• 1/3 cup chicken stock
• 1/4 cup water
• 1 tsp. tabasco sauce
• 1 tsp. kosher salt
• 2 tsp. worcestershire sauce
• 1/4 tsp chili flakes
• 1/2 anaheim chili, seeded and cut into 1-inch pieces
• 1/2 chiptole chili in adobo sauce (canned)

Combine all the ingredients in a heavy-bottomed saucepan and bring to a boil over high heat. Reduce heat to low and simmer 15 to 20 minutes. Remove from heat and put through a fine strainer. Refrigerate if not using immediately. Sauce will keep in refrigerator for up to 4 days.
Note:Barbecued Shredded Pork with Corn Crepes and Avocado Salsa recipe from Bradley Ogden's Breakfast, Lunch & Dinner
Makes 2 cups

Origin: Net find from Star Chefs
Posted By: Judy Howle
Flavors of the South Recipes for "heat lovers"
Post Date: Wed, 24 Sep 1997

Place the cayenne and ancho peppers in a small bowl and cover with 1/2 cup boiling water. Allow to cool to room temperature. Briefly chop the onion in a blender or a food processor equipped with a chopping blade. Add the cayenne and ancho peppers and water and puree for 1 minute. Add remaining ingredients. Puree for 1 to 2 minutes, until smooth. Place the puree in a small saucepan over medium heat. When it begins to simmer, reduce the heat, cover and simmer for 10 minutes, stirring often. Cool before serving. The flavor improves if the sauce is refrigerated overnight.
Makes about 2 1/2 cups.

Per 1/4 -cup serving: fats: 3 grams (40% of calories) calories: 68 cholesterol: 0 milligrams carbohydrate: 11 grams protein: 1 gram sodium: 825 milligrams

From: "Biker Billy Cooks With Fire" By Bill Hufnagle (hearst Books, 1995). Via : www.news-observer.com
Posted By: www.news-observer.com
Post Date: 7/7/98

In a medium mixing bowl combine chili sauce, green onions, jalapeno peppers, garlic, oil, lemon juice, chicken broth or water, salt, ginger, and allspice. Pour desired amount of sauce into small bowl. Brush on chicken or pork frequently the last 10 minutes of grilling. Makes 2-1/3 cups (enough for 6 to 8 pounds chicken pieces or 3 to 4 pounds boneless pork).
Store unused portion of sauce in refrigerator up to 3 weeks.

From: http://www.bhglive.com
Posted By: Pepper Fool
Post Date: 7/25/98

Place all ingredients in saucepan. Bring to a boil and simmer 30 minutes, or until slightly thickened. Makes 1 1/2 cups.

From: From "Barbecued Ribs, Smoked Butts And Other Great Feeds"
Posted By: www.news-observer.com
Post Date: 7/7/98

Rinse chiles. Pour boiling water over chiles and let them rehydrate and soften for 30 minutes. Pureé in a blender. Sauté onion and garlic until soft. Add remaining ingredients, bring to a boil, reduce heat and simmer for at least one hour. Pureé sauce in a blender until smooth.
Yield: 3 cups.

From: Copyright 1993-1996 Culinaria Online.
Posted By: Pepper Fool
Post Date: 7/25/98

Cook onion, ground red chiles, red pepper and ancho chile in oil, stirring frequently, until onion is tender, about 5 minutes. Stir in remaining ingredients. Heat to boiling, reduce heat to low. Simmer uncovered, about 10 minutes, stirring occasionally. Makes about 2 1/3 cups of sauce.

From: Steven Frank
Posted By:
Post Date: April 97

Fry bacon and remove from skillet. Saute onions and green pepper in drippings until onions are translucent. Add garlic and stir for 1 minute. Add chile powder, cumin, and mustard. Cook for two minutes until the kitchen is bursting with aroma. Add remaining ingredients. Bring to boil and reduce heat to low stirring frequently. Simmer one hour or until it reaches desired thickness. Remove sock before serving.

From: Members Of The BBQ Mailing List
Posted By:
Post Date: April 97

Saute first 3 ingredients until soft. Add next 3 ingredients and cook over high heat for about 2 minutes. Add remaining ingredients and simmer for about two hours. Remove from heat and let cool. Puree sauce in a food processor until smooth.

NOTES : This was my second attempt at this recipe, CyberSauce created by the fine folks on Rick Thead's BBQ mailing list. This recipe varies from the actual ingredients submitted by some list members. The nuac nam was omitted because I didn't have any on hand. I substituted lime juice in place of lemon peel because I like limes. I was going to creat a mild and a hot version of this sauce, so in this recipe I declined to use the chipotle peppers, which I think would have been great. I'm not too fond of rosemary so I chose not to use it. I thought the sauce should be sweeter so I added the molasses as a last minute idea. And last but not least, the first batch I made I included the pickling spices but left it out of the second batch as I thought the flavor was overwhelming. I hope no one takes offense to my omitting some of the ingredients. The sauce turned out very good and I'm sure some of you could improve it even more.

From: Kurt Lucas, with a little help from my friends
Posted By: Kurt Lucas
Post Date: April 97

Melt butter in a sauce pan over low heat. Stir in vinegar, mustard and cayenne. Remove from heat, cover and refrigerate until ready to use.

From: Copyright © 1993-1996 Culinaria Online. ALL RIGHTS RESERVED.
Posted By: Pepper Fool
Post Date: 7/25/98

From: Jack Daniels Old Time Barbecue Cookbook
Posted By: ???
Post Date: April 97

Preparation:
Combine in a large saucepan. Bring to a boil, reduce heat, and simmer uncovered for an hour. Strain to remove the peppercorns if you like.

From: The Book "Southern Food"
Posted By:
Post Date: April 97

Preparation:
Just mix them up together and use.

From: "The Thrill Of The Grill"
Posted By: BBQ Mailing List
Post Date: April 97

Bring red wine vinegar, pickling spice, and shortening to a boil and let simmer for about five minutes then let cool and then remove pickling spice. Heat and add remaining ingredients. stir and simmer till thick. You may want to taste and add a little more of this & that.
Grill your steak & put it on the top side when you turn the steak over it damn good too to cook a roast in Dutch Oven and add East Tx Sure last hour of cooking

From: Billy W. Maynard
Posted By: Billy W. Maynard
Post Date: April 97

In a medium saucepan stir together the packed brown sugar, cornstarch, and chili powder. Stir in the tomato sauce, vinegar, catsup, and dark corn syrup into the brown sugar mixture in the saucepan. Add 1/2 cup water. Bring the mixture to boiling. Reduce heat to low and simmer, uncovered, for 30 minutes, stirring occasionally. Stir the orange juice into the tomato sauce mixture. Return the mixture to boiling. Reduce the heat. Simmer the sauce, uncovered, for 5 minutes more. Baste the barbecue sauce over your favorite meat or poultry about the last quarter of the grilling or broiling time. Heat through any additional sauce and pass it to spoon over each serving. Store any remaining sauce, covered, in the refrigerator.

From: http://www.rsac.org
Posted By: Pepper Fool
Post Date: 7/25/98

In a nonreactive saucepan, warm the butter over medium heat. Add the onion and saute until translucent and very soft, about 5 to 7 minutes. Mix in the remaining ingredients plus 1/4 cup water, reduce the heat to low, and cook the mixture for 10 additional minutes. Use the sauce warm. It keeps, covered and refrigerated, for several weeks, but reheat before using.
Makes 2 cups.

From: "Born To Grill" By Cheryl Alters Jamison And Bill Jamison (Harvard Common Press)
Posted By: www.news-observer.com
Post Date: 7/20/98

Mix ingredients well and use as basting sauce.

From: Dean Brown
Posted By: ???
Post Date: April 97

Combine first four ingredients in a saucepan and mix well. Cook very slowly for 1 hour. Add sugar, butter, and root beer to mixture and slow boil for 30 minutes. Recommended for pork and game.

From: Richard Young
Posted By: ???
Post Date: April 97

Mix all ingredients in a saucepan and simmer for 1 hour. Let sauce stand for 2 hours before serving on the side with barbecue.

From: Richard Young
Posted By: Richard Young
Post Date: April 97

Combine cornstarch and water in small dish and set aside.
Bring honey to boil in 1-quart non-aluminum saucepan. Cook until color deepens and has nutty fragrance, about 5 minutes. Decrease heat to medium. Stir in garlic and cook 30 seconds. Add cornstarch mixture along with soy sauce and bouillon cube. Simmer 5 minutes, stirring often.
Remove from heat. Stir in lemon juice, mustard and hot pepper sauce. Can be made several days ahead and refrigerated. Gently reheat before using.
Makes 2 cups.

From: Copyright © 1993-1996 Culinaria Online. ALL RIGHTS RESERVED.
Post Date: 7/25/98

Measurements are approx ( due to it was made off the cuff)
Blend well..apply to your favorite meat while BBQing..

This is an improv recipe I came up for BBQ sauce. Since I have to cook for a family in which I'm the only chile head I often have to do improv sauces with the ingredients for me while cooking for those who don't like high Chile content foods. So I've come quite adapt at making normal food stuffs into high chile content .

From:   Chile Head Mailing List
Posted By:   Coyote Howlin' for Habaneros
Post Date:  

Combine all ingredients: mix well. Brush ribs with a thin coating of glaze and place on grill. Continue to baste when turning ribs.
Makes enough for 2 racks of 7 to 10 ribs each.Also great on chicken wings.

My Comments: I made this sauce yesterday for ribs with only a slight modification. Ya'll will notice that this sauce is not hot; I added about 1/2 teaspoon of "Dave's Insanity Sauce" to it and it was great!The sauce was very hot and the added "Dave's" didn't change the flavor of this delicious BBQ sauce. I cooked the ribs reeeeeal slow so they were nice and tender, and had lotsa sauce layered on. For those who can get Habaneros,etc., you can spice it up that way but I don't knowhow it will affect the flavor(probably very nicely ;-) ). Pete herzer

From: "Cooking with Wine and Spirits"edited by Barbara Brusehaber Dvorak.
Via the Chile-Heads Recipe Collection http://chileheads.netimages.com/recipes.html
Posted By: Pete Herzer
Post Date:

In a small saucepan, combine the ketchup, soy sauce, scallions, brown sugar, vinegar, ginger and garlic and bring to a boil. Simmer the sauce over low heat until thick, about 10 minutes; stir in the rum during the last 2 minutes.

From: http://www.culinarycafe.com/
Posted By:
Post Date:

Deeply score and crosscut meat, then marinate at least two hours. Cook over a very hot grill or in a rack under the broiler; building a fast hot fire under a traditional Korean dome shaped pan is best but not really practical.

From: Robert Ames Via: Rec.food.recipes
Posted By: Robert Ames
Post Date: 13 Apr 1998

Combine all ingredients plus 1/2 cup water in saucepan. Bring to a boil, then simmer and stir until sugar is dissolved. Cool and serve on cooked meat.

From: "Barbecued Ribs, Smoked Butts And Other Great Feeds"
Posted By: www.news-observer.com
Post Date: 7/7/98

Preparation:
Combine all ingredients in a saucepan and bring to boil. Reduce heat and simmer for 10 minutes.

From: Jack Daniels Old Time Barbecue Cookbook
Posted By:
Post Date: April 97

Preparation:
Combine all ingredients in a saucepan and simmer for 20 minutes.

From: Jack Daniels Old Time Barbecue Cookbook
Posted By:
Post Date: April 97

Preparation:
Combine all ingredients and bring to a boil.

From: Jack Daniels Old Time Barbecue Cookbook
Posted By:
Post Date: April 97

Preparation:
Combine all ingredients in a saucepan. Bring to a boil, then simmer and stir sugar until dissolved.

From: Barbecued Ribs, Smoked Butts, and Other Great Feeds
Posted By:
Post Date: April 97

Preparation:
Mix all ingredients in a saucepan and simmer for one hour.

From: Westport Neighbor's Club Cookbook
Posted By:
Post Date: April 97

Preparation:
Mix all ingredients in a saucepan and boil slowly for 15 minutes.

From: Yadkin County Homemakers Extension Club Cookbook
Posted By:
Post Date: April 97

Mix ingredients and simmer on low heat for 30 minutes, stirring occassionally. Use as a finishing sauce for pulled pork Barbecue. If you don't have Nuoc mam (Vietnamese or Thai fish sauce), add one more teaspoon each of malt vinegar and water, and substitute one teaspoon of salt in lieu of the nuoc mam.

From: Tom Solomon
Posted By: Tom Solomon
Post Date: April 97

In a medium non aluminum saucepan, combine all ingredients. Simmer over medium-low heat, stirring occasionally, until the sauce just coats a spoon, about 20 minutes. If the sauce thickens too much, thin with a little water. Use immediately or cover and refrigerate for up to 1 week.
Makes 3 cups.

From: "The Best Covered And Kettle Grills Cookbook Ever"
Posted By: www.news-observer.com
Post Date:7/7/98

Saute the onions,celery, and garlic until the onions are soft and clear. Add the rest of the ingredients in any order you care to. I like to let this simmer for 4 or 5 hours. It has a nice, rich dark red color and works well as a finishing sauce. My wife likes me to a few cups off and add some liquid smoke to it so she can dip her potato chips in it or whatever else she can think of to put it on.

From: Mike Peters
Posted By: Mike Peters
Post Date: April 97

Combine all ingredients and let sit for an hour or more at room temperature. I try to mop the ribs every 1/2 to one hour. One batch will do one or two racks of ribs. Slight adaption by Mike was adding the red pepper flakes and changing Tabasco to Habanero for I think a better flavor.

From: NC Pork Producers Association.
Posted By: Michael Reeves
Post Date: April 97

"You don't need a rub."

Mix together. Blend at room temperature. Baste pork shoulders regularly during smoking or in direct grilling.

From: http://www.barbecuen.com/recipes.htm
Posted By: Lisa Caterbone, musecat@jps.net
Post Date: Mon, 21 Sep 1998

Combine all ingredients except oil in blender. Blend until smooth. Place blended ingredients and oil in saucepan. Boil for 7 to eight minutes.

From: The Home Book Of Barbecue Cooking, 1963
Posted By:
Post Date: April 97

In a medium saucepan over medium heat, heat the butter and sweat the onion and garlic until translucent. Add the tomatoes and simmer for 15 minutes. Add the remaining ingredients and simmer for 20 minutes. Puree the mixture in a food processor, pour into a bowl, and allow to cool at room temperature. Will keep for 1 week or several months frozen.
Yield: 5 cups

From: ???
Posted By:
Post Date:

Simmer 15 minutes, stirring occasionally. Serve hot.
Makes 2 1/2 cups.
***** While there was no indication, I would expect that this is best with Pork, since the idea of 'BBQ' in that area was nearly always pork.

From: Norine Juenger, Lenzburg
Posted By: BBQ Mailing List
Post Date: April 97

Combine all ingredients in a large saucepan. Stir to blend then bring to a boil and let it cool. Makes about 1 1/4 cups. Will keep for a brief period if refrigerated. Serve with Barbecued Ribs, roast chicken or beef.

From: Steven Frank
Posted By: Steven Frank, Barbecue Mailing List
Post Date: April 97

Fry bacon and remove from skillet. Saute onions and green pepper in drippings until onions are translucent. Add garlic and stir for 1 minute. Add chile powder, cumin, and mustard. Cook for two minutes until the kitchen is bursting with aroma. Add remaining ingredients. Bring to boil and reduce heat to low stirring frequently. Simmer one hour or until it reaches desired thickness. Remove sock before serving.

From:   BBQ Mailing List
Posted By:   Members Of The BBQ Mailing List
Post Date:   April 97

Heat the butter in a large nonreactive saucepan over medium-high heat. Add the onions and garlic and saute' for 2 to 3 minutes, until just soft. Pour in the ketchup and chili sauce, and blend in well. Add the rest of the ingredients. Bring the mixture to a boil, then reduce the heat and simmer for 30 to 45 minutes, stirring occasionally.

This sauce will keep for up to 2 weeks in an airtight jar in the refrigerator.

Begin applying the sauce warm to barbecuing brisket, about 30 minutes before the end of the cooking time.

My Notes: In place of the chili sauce I used some fresh roasted New Mexican red chiles pureed in the food processor with a little water. I didn't use the liquid smoke because I don't like the taste of it and the meat had plenty of smoke flavor on its own. While this is not a real sweet sauce, I would still use a little less sugar next time.

From: Garry Howard - Cambridge, MA , Garry's Home Cooking
Posted By: Garry Howard
Post Date: Mon, 18 May 1998

Combine all ingredients and simmer 25 minutes on low heat. Cool and refrigerate.

From: Revenge of the Barbecue Queens Novel
Posted By: Barbecue Mailing List
Post Date: April 97

Mix pitted peaches and roasted garlic in food processor and puree. Add mixture to all else in a heavy medium saucepan and simmer 20-30 minutes. Sauce will thicken and turn golden orange. Cool and put into the refrigerator.

From: ???
Posted By: Barbecue Mailing List
Post Date: April 97

This is an approximation of the hot table sauce served at the Silver Pig North Carolina-style Barbecue restaurant in Madison Heights, Virginia. If you don't have nuoc mam (Vietnamese or Thai fish sauce), add one more teaspoon each of malt vinegar and water, and substitute one teaspoon of salt in lieu of the nuoc mam. Simply combine all ingredients, shake well, and let sit. Give the bottle a good shake before using.

From: Tom Solomon
Posted By: BBQ Mailing List
Post Date: April 97

* These items should be halved if you don't care for sweet food.

Saute the onions and garlic in a little fat, butter or oil in a large skillet (frying pan). Puree them in 1/3 of the beef bouillon and return to skillet. Puree the chipotles with the wine and add to skillet. Wash out the blender with the rest of the bouillon and add it with everything else on the ingredients list to the skillet. Heat, stirring frequently until the sauce reaches simmering temperature. Cut up your rack of ribs and place them in the sauce; spooning it over them. Cover and cook for at least 1 hour at low heat. (I put the skillet on a hot plate to give low even heat.)

Notes:1 If you cook your meat by smoking it you may wish to leave out the liquid smoke.
2 Keep unused sauce in a jar in the refrigerator.
3 This BBQ sauce is even better the second time around - it contains lots of lovely meat drippings.
4 Measure all of the above ingredients by weight with electronic kitchen scales. (You just have to have them!)

From: Cameron Begg
Posted By: Cameron Begg
Post Date: Tue, 11 Jun 1996

Mix together the vinegars and spices in a saucepan, and over medium heat reduce by half. In a large pan, saute onion and garlic lightly in the olive oil until soft. Add the brown sugar and stir in the molasses. Reduce slightly, and then add the vinegar mixture, chipotle, ketchup, and Worcestershire sauce. Cook slowly over low heat for about 1 hour. Season with salt to taste. Strain through a medium sieve, pressing out the juices of the onion and garlic. This is a good all-round, all-purpose barbecue sauce that is hot, deep, spicy, and a little sweet. When you use this sauce do not cook over a high fire, as the sauce will caramelize and brown. Instead, marinate the food in the sauce first, then grill it slowly, finishing it over a higher heat. Brush on more sauce to serve.

Yield: 3 to 4 cups

From: THE GREAT CHILE BOOK by Mark Miller, © 1991, used with permission of Ten Speed Press.
Posted By:CompuCook website
Post Date: 12/09/97

Directions:
Combine ingredients in warm glass mixing bowl. Mix ingredients slowly with bamboo brush. Pour marinade into heavy duty plastic storage bag and add fowl, fish, or meat to be grilled. Seal bag and refrigerate for four to six hours (or overnight) before grilling. Baste often while grilling.

From: David Louis Harter
Posted By: David Louis Harter
Post Date: Mon, 18 May 1998

I always used to smoke meats (including fish) without any wet preparation at all. These days I'm trying different marinades for different smoke/meat combinations. The best one I've found so far is an aromatic brine for smoking salmon over sassafras or hickory. (I used this at the Madison hotluck.) Make a salt water brine, then add freshly (perhaps coarsely) ground coriander and black pepper. Of course you can add in any ground pepper you like, and I haven't experimented around yet. It could be nice to have a hab-infused brine, or maybe something subtle and darker like ancho.

Something else you might try is an orange-hab combination for brushing while grilling. I made a hab sauce from some Savinas that James the Elder gave me, and part of that batch was changed into a sweet Asian-style sauce. You could imitate it pretty easily if you combine equal parts of a full-strength red hab sauce and some orange marmalade, then add some garlic. The marmalade melts when you heat it moderately, and the texture becomes more easily workable. You get a sugary glazing sauce whose chunkiness depends on the kind of marmalade you used.

Too stormy last night for grilling, so I was in the kitchen getting red spots on my shirt. I made a batch of chili starting with one entire package of dried California peppers. I simmered them and ran them through the processor, and I got an amazingly rich dark red sauce.

From: Alex Silbajoris
Posted By: Alex Silbajoris, 72163.1353@compuserve.com
Post Date: Sun, 23 May 1999

Put the rice and cider vinegars in a saucepan, add the coriander, cloves, and allspice, and bring to a boil. Reduce the liquid by half, strain, and set aside.

In a separate pan, heat the olive oil and sauté the onion over medium heat until slightly caramelized. Add the garlic and brown sugar, and cook until the sugar melts, about 1 minute. Add the molasses and Worcestershire sauce, and deglaze the pan with the beer.

Add the reserved vinegar mixture and chipotle chile purée to the pan, and simmer over low heat for 1 hour. Add the ketchup, and cook for a further 10 minutes. Strain the mixture, pushing down on the ingredients to extract all the juices.

Serving suggestions: Brush this barbecue glaze on chicken or ribs for delicious, smoky, hot results. We add a little of this glaze to black beans as the perfect finishing touch (page 110).

The Toltecs were a warring Nahuatl society that succeeded the Mayan civilization fom Tula, in Central Mexico, and reached its peak between the ninth and eleventh centuries. Their influence can be seen at Chichén Itzá, the spectacular archaeological site in the Yucatán. The Toltecs used skulls as one of their forbidding architectural motifs, especially for their altar platforms, befitting their fearsome reputation. This sauce is as ferocious as the Toltecs were themselves, and goes well with the slain beast barbecuing in your backyard. Make no mistake this glaze is not for dainty tea parties!
Storage: Keeps for up to 2 weeks in the refrigerator.
Preparation time: About 2 l/2 hours
Yield: About 4 cups

From: Bob Johnson
Posted By: DrBobJ2@aol.com, Via:Chile Head Mailing List
Post Date: Wed, 12 Aug 1998

Mix all ingredients thoroughly and marinade steaks. Baste steaks with sauce while grilling.
I thought that it was hot when I first tried it. Now it is kind of bland, but still good.

From: The back of a bottle of either Frank's Hot Pepper Sauce or Durkee (Frank's Original) Cayenne Sauce.
Posted By: Bruce Baumgart
Post Date: Sun, 18 Jan 1998

2nd Place WINNER* GEnie F&W BBQ contest 1992

Combine all the ingredients in a saucepan and heat until blended. When cooled can be stored in the refrigerator for up to two weeks.
Use on Poultry, Ribs or Pork Roast

From: the recipes files of suzy@gannet.infi.net
Posted By: SOAR the Searchable Online Archive of Recipes
Post Date: 11/97

Heat the oil in a medium nonreactive saucepan. Add the onion, celery and garlic and cook over medium heat until softened, about 3 minutes. Stir in the ginger and paprika and cook 30 seconds. Add the chili sauce, honey, vinegar, cider, Worcestershire and rum. Bring to a boil, reduce the heat to medium-low, and simmer uncovered, stirring occasionally, until slightly thickened, about 30 minutes. Season to taste with hot pepper sauce. Use immediately or refrigerate up to 4 weeks.
Makes about 3 cups.

From: "The Best Covered And Kettle Grills Cookbook Ever" By Melanie Barnard (harpercollins, 1994)
Posted By: www.news-observer.com
Post Date: 7/7/98

Sauce recipe that follows should be used only at the table, not for grilling. Try mixing it with cooked, shredded beef or pork for sandwiches.

In a large stainless steel or enamelware saucepan melt the butter. Add onion, garlic and celery. Cook and stir until onion is tender. Stir in catsup, vinegar, 1 1/2 cups water and Worcestershire sauce. Add bay leaves and pepper. Simmer uncovered 15 to 20 minutes, stirring now and then to prevent sticking. Stir a small amount of sauce into chili powder and blend well. Stir chili mixture into sauce. Remove bay leaves. Let stand at room temperature 1 hour or longer before serving. Leftover sauce can be refrigerated for several days.
Makes 2 cups.

Per 1/4 -cup serving:
fats: 6 grams (54% of calories) calories: 100 cholesterol: 15 milligrams carbohydrate: 13 grams protein: 1 gram sodium: 518 milligrams

From: "Barbecued Ribs, Smoked Butts And Other Great Feeds" By Jeanne Voltz (knopf, 1990)
Posted By: www.news-observer.com
Post Date: 7/7/98

This versatile sweet-and-slightly-spicy sauce can be ordered on salmon, baby back ribs, steak, chicken, pork chops...even on chicken wings (but only if you know to order it that way, since that one isn't on the menu). This recipe tells you how to make a clone that tastes virtually identical to the original glaze that you can use it to top your favorite meat, but if you're grilling, be sure to use the sauce just before taking the meat off the flame, since it is very sweet and will quickly burn. Serve extra on the side.

Cut about 1/2-inch off of top of garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. Put garlic into a small casserole dish or baking pan, drizzle olive oil over it, and cover with a lid or foil. Bake in a preheated 325=B0 oven for 1 hour. Remove garlic and let it cool until you can handle it. Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium/high heat. Stir occasionally until mixture boils then reduce heat until mixture is just simmering. Add remaining ingredients to pan and stir. Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 teaspoons into the saucepan and whisk to combine. Let mixture simmer for 35-45 minutes or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it doesn't boil over.
Makes 1 cup of glaze.

From: rec.food.recipes
Posted By: CGLeroux
Post Date: 3 Mar 1998

***MARINADE***

***MOP***

We started with a 750 lb. steer. We let him age in the cooler for 12 days. We had him cut up all into rolled roasts between 10 and 15 lbs. and all de boned. I would guesstamate we got 160 lbs. of roasts. I took around 100 lbs. of the roasts for our 4th of July party at our VFW club and did the following: Marinated for 36 hours. Then I cooked these roasts on my rotisserie at 250F for 12 hours using hickory for smoke. The last 45 minutes I put a glaze of C.J's gourmet barbecue sauce which is fairly sweet so added a little cayenne. This was excellent beef. Totally moist and totally devoured. We had this after we had a golf tournament on 4 wheelers using a tennis ball for the golf ball in cow pasture. Made a nine hole course with water hazards and the works. Had dogs get them out of the water, were they wore out. Lots of fun and had a great fireworks show to top it off, great 4th.

From: BBQ Mailing List
Posted By: Don Havranek, phl3871@montana.com
Post Date: July 7, 1998

After simmering the whole thing for a few (2 to 4) hours, it is run through a puree sieve and served up warm. Man is that a good sauce, especially if you make enough of it to age in the refrigerator for a few weeks. (Don't ask me for the quantities because that varies every time I make it! Just keep adding until its right.)

From: Dave Lineback
Posted By:BBQ Mailing List
Post Date: April 97

Mix well and rub on ribs.

From: Dave Lineback
Posted By: BBQ Mailing List
Post Date: April 97

This recipe is at it's best on a charcoal grille with hickory chips added for a smoky flavor:

Mix all ingredients together in a large bowl until thoroughly combined. Knead hamburger patties into 1/2 Lb portions. Cook over hot coals on a grille - dousing burgers with beer as required to avoid excessive flames. Cook until medium-rare. Serve with your choice of cheese and other toppings on a toasted bun. Have plenty of ice-cold beer ready! Enjoy!

From: Boca Bob
Posted By: Boca Bob
Post Date: May 17, 1997

• 1/3rd Chili Powder
  
• 1/3rd Garlic Powder
  
• 1/3rd Meat Tenderizer (unseasoned)

• Vegetable oil for frying
  
• Two large white onions, finely chopped
  
• 48 oz Catsup
  
• 8 oz Worchestershire sauce
  
• 8 oz Bottled barbecue sauce
  
• 3 oz meat juices (drippings from brisket)
  
• 48 oz water
  

From: http://www.barbecuen.com/recipes.htm
Posted By: Lisa Caterbone, musecat@jps.net>
Post Date: Mon, 21 Sep 1998

Cook meat slowly till shredable, shred with a couple forks or by hand. Combine remaining ingredients, stir into meat simmering 15-30 minutes.

From: Mike Moberley
Posted By: BBQ Mailing List
Post Date: April 97

Prepare a wood or charcoal grill. Season tenderloin with salt and pepper. In a small bowl combine the ancho powder and ground cumin. Rub this mixture all over the tenderloin. Over high heat, sear the tenderloin for 10 minutes, turning on all sides. Turn down temperature on grill and continue cooking, covered and slightly vented for an additional 30 minutes for medium rare.
Yield: 7 to 8 servings

From: Bobby Flay and Jack McDavid, GRILLIN' AND CHILLIN' SHOW #GR3630
Posted By: Food TV.Com
Post Date:

Season the steak with salt and pepper. Combine all sauce ingredients.
Grill the porterhouse for 5 minutes on each side while basting with the sauce. Serve with grilled scallions and cast iron potato salad.

From: Bobby Flay and Jack McDavid, GRILLIN' AND CHILLIN' SHOW #GR3603
Posted By: Food TV.Com
Post Date:

Season the ribs with salt and pepper. Place the ribs in a large pot and cover with water. Add 1 teaspoon of the crab boil. Over high heat, bring the liquid to a boil. Reduce the heat to medium and simmer for 30 minutes. Remove the ribs from the liquid and cool. In a food processor, fitted with a metal blade, combine the rest of the ingredients. Process until smooth, about 15 seconds. Scrape down the sides with a rubber spatula. Pulse two or three times.

Preheat the oven to 350 degrees F. Place the ribs in a shallow roasting pan. Pour the pureed mixture over the ribs. Place the ribs in the oven and roast the ribs for about 1 1/2 to 2 hours or until the ribs are tender. Slice into individual ribs and serve with Cilantro and Roasted Potato Salad.

Yield: 5 to 6 servings

From: Emeril Lagasse, EMERIL LIVE, SHOW #EMIC20 ,KNOW YOUR RIBS
Posted By: Food TV.Com
Post Date: 5/17/99

Pound first 4 ingredients to a paste with mortar and pestle, then dissolve in vinegar. Alternatively, put it all in a blender and blend until smooth. Float the green onions and cilantro on top.

From: Stephanie da Silva
Posted By:
Post Date: April 97

** Jamaican Barbecue Sauce:

MARINATE THE CHICKEN:
Combine all of the marinade ingredients in a food processor and puree to a paste. Run your fingers under the breast skin of the chicken to loosen it. Spoon half of the marinade into the neck and central cavities and rub the remaining marinade over the breast meat under the skin. Put the chicken in a sturdy plastic bag and marinate in the refrigerator for 12 to 24 hours, turning the bag a couple of times.

Light a grill for indirect cooking (with wood or charcoal on the periphery of the grill and meat in middle) and set a drip pan in the center. When the temperature reaches 350 degree, toss the wood chips onto the coals or add them to a smoker box. Remove the chicken from the bag and set it in the center of the grill, away from the flames. Cover tightly and cook for 1 hour. Brush the chicken with the barbecue sauce and cook, covered, for about 45 minutes longer; baste with sauce from time to time. The chicken is done when it is deep brown and the juices run clear when the inner thigh is pierced. Let the chicken rest for about 15 minutes before carving.

BEER A dry, crisp pilsner is perfect to balance the heat and the sweet in this roasted chicken. One excellent choice:
Paulaner Premium Pilsner from Germany

From: Culinary Cafe
Posted By: Culinary Cafe
Post Date: 7/6/98

This is one of the new style international dishes, combining eastern and western techniques and ingredients:

Separate and chill the ribs Heat the oil in a large saucepan Add the onion and fry, stirring until soft Add the garlic and ginger and stir until you get a characteristic "sweet" aroma Add all remaining ingredients except the ribs and bring to a rolling boil Add the ribs and reduce to simmer for 1 hour Turn off the heat and cool the entire pan quickly Keep chilled for at least 12 hours (they're worth it!). Skim off any fat from the pan. BBQ grill, broil or oven bake the ribs thoroughly, there will be some caramelization but this is desirable. Liquor may be retained and frozen and re-used.

For sticky ribs: Thicken a little of the liquor with cornflour (cornstarch) and brush over the ribs several times during grilling. This also makes a good sauce.

From: rec.food.recipes
Posted By: Pete Thomas
Post Date:

Make sauce:
Heat oil in heavy large pot over medium-low heat. Add green onions, red onions and garlic and saute until tender, about 15 minutes. Mix in all remaining ingredients, adding bourbon last. Simmer sauce until thick and reduced to 7 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper. (Sauce can be prepared 2 weeks ahead. Cover and refrigerate.)

Make spice rub and ribs:
Mix first 10 ingredients in medium bowl. Rub spice mixture over both sides of rib racks. Arrange ribs on large baking sheet. Cover and refrigerate overnight. Prepare barbecue (medium heat). Cut rib racks into 4- to 6-rib sections. Arrange ribs on barbecue. Grill until meat is tender, occasionally turning ribs with tongs, about 40 minutes. Using tongs, transfer ribs to work surface. Cut rib sections between bones into individual ribs. Arrange on clean baking sheet. Transfer 3 cups sauce to small bowl; place remaining sauce in small saucepan and reserve. Brush ribs with sauce from bowl.
Return ribs to barbecue. Place pan of reserved sauce at edge of barbecue to rewarm. Grill ribs until brown and crisp on edges, brushing with more sauce from bowl and turning occasionally, about 10 minutes. Serve ribs with warm sauce.
Corn on the cob, Side of western fries, and Ice tea.
Coconut white cake for dessert

From: Bon Appetit.. Karl(KE3NF)
Posted By: Karls Eatery [ICQ # 16639454], http://24.3.49.34
Post Date:

Ribs:
Preheat oven to 400 degrees. In a saucepan over medium high heat, combine soy sauce, 2 cups of water, and the ginger and bring to a boil. Pour the mixture into the bottom of a roasting pan and place ribs on a rack in the pan. Brush with sauce of your choice. Place in oven for 1 hour basing every 10 minutes. Remove from the oven and grill for an additional hour, continue to baste every 10 minutes.
Yield: 4 servings

Peanut Chipotle Sauce:
Combine the barbecue sauce, peanut butter, soy sauce, vinegar, pureed chipotles and the honey. Mix well and reserve.

Scotch Bonnet and Molasses Sauce:
Combine all ingredients and reserve.

Salsa:
Combine the corn, tomatillos, onion, jalapeno, lime juice, cilantro and honey in a bowl and season to taste with salt and freshly ground pepper.
Yield: about 2 1/2 cups

From: Bobby Flay and Jack McDavid, GRILLIN' AND CHILLIN' SHOW #GR3615
Posted By: www.foodtv.com
Post Date: 1999

Simmering the ribs in broth ensures tender, juicy meat. Afterward, chill the broth and remove the congealed fat; add chopped vegetables or wontons and you'll have a delectable soup.
For the glaze:

For the ribs:

To finish:

In a medium bowl, combine all glaze ingredients; stir to blend. Set 1 cup of glaze aside to pass at the table.

Place ribs in a large pot or Dutch oven; add enough chicken broth to barely cover (usually 2 quarts is enough). Add cilantro, ginger and garlic; bring to boil. Reduce heat to a gentle simmer; simmer 30 minutes or until meat is tender. Remove ribs and place on a jelly-roll pan; generously brush both sides with glaze.

Heat grill to medium. Grill ribs, basting and turning often, until heated through, well glazed but not blackened, about 10 minutes. Add lime juice to the reserved glaze and heat. Place ribs on platter. Garnish with lime slices and sprigs of cilantro. Pass reserved glaze to spoon over ribs. Makes 6 to 8 servings.
Per serving: 372 calories, 22.2 grams fat, 8 grams saturated fat, 86 milligrams cholesterol, 907 milligrams sodium, 54 percent calories from fat.

From: CATHY THOMAS, The Orange County Register
Posted By: Leslie Duncan, duncan@vianet.on.ca
Post Date: Thu, 24 Sep 1998

Rub Dry Rub into both sides of skinned ribs. Place meat on grill away from coals, bone side down. Cook ribs 1-1/2 to 2 hours, never turning, before using basting sauce. Cook slowly for 3-1/2 to 4-1/2 hours, basting every 45 minutes to hour. Serve with Wet sauce on the side, or (not recommended by purists) baste with Wet sauce the last 1/2 hour.

Rub Dry Rub into both sides of skinned ribs.Place meat on grill away from coals, bone side down. Cook ribs 1-1/2 to 2 hours, never turning, before using basting sauce. Cook slowly for 3-1/2 to 4-1/2 hours, basting every 45 minutes to hour. Serve with Wet sauce on the side, or (not recommended by purists)baste with Wet sauce the last 1/2 hour.

From: Richard Young
Posted By: BBQ Mailing List
Post Date: April 97

While this is a process that doesn't require much work, it does take a good deal of time, so if you want to serve dinner at 6:00 P.M., you'll need to get started by 9:00 in the morning. You'll either need a six- to seven pound fresh shoulder picnic or Boston Butt (the two halves cut from the twelve- to fifteen-pound whole shoulder, which is what's barbecued by restaurants); a covered, kettle type grill; ten pounds of high quality hardwood charcoal (I prefer Kingsford); a bag of hickory wood chunks (not chips); a second grill or other container for lighting additional coals; a small shovel or scoop; and a pair of heavy-duty rubber gloves.

Begin by generously salting the exposed meat side of the picnic or Boston Butt and leave it out at room temperature for thirty minutes or so while you're getting the charcoal fire ready. Light five pounds of charcoal in the bottom of the grill and wait until the briquettes are entirely covered with gray ash. When the coals are ready, leave six or seven briquettes in a ten-inch circle at the center of the grill and push the remaining briquettes into two even piles on opposite sides of the grill. Gently place two hickory chunks on top of each pile, being careful not to collapse the mound of briquettes. When the chunks begin to smoke, put the wire cooking grate in place and set the shoulder on it, directly over the circle of coals in the center. Place t he meat side down so that the fat can drip all the way down through the meat and onto the coals (this keeps the meat from drying out). Place the cover on the grill, leaving the ventilation holes completely open.

(Note: When working with a charcoal fire this small, I've found that hickory wood chips don't work very well. If you soak them in water for thirty minutes, as the manufacturer recommends, they often kill the coals when they are placed on the fire, whereas if you put them atop the briquettes without soaking, they tend to catch fire, causing excessive darkening and drying of the meat. The larger chunks, on the other hand, are slow to burst into flame and usually provide a good thirty minutes of smoke before they need replacing. You won't need to soak them, since they'll seldom burst flame up as long as the cover is on the grill.)

As soon as you have the meat on the fire, you'll need to light another pile of around twelve briquettes in your secondary grill or fire bucket so that they'll be ready to add to the grill in approximately thirty minutes. When the briquettes are completely covered with gray ash, transfer them to the grill, gently adding six briquettes to each pile. Some kettle grills, such as the Weber brand, have an opening at each side of the wire cooking grate that allows you to add additional coals or wood chunks without removing the grate. Lay two more hickory chunks atop the fresh coals on each side, replacing the grill's lid as quickly as possible.

One of my favorite outdoor-cooking implements is a folding, army-surplus shovel or entrenching tool, which is ideal for transferring the lighted coals from one grill to the other. Actually, any small shovel or scoop will serve; a pair of barbecue tongs will also do the trick nicely, although tongs take a little longer since you can move only one briquette at a time. Continue adding six fully lit briquettes and two hickory chunks to each side of the grill every thirty minutes or so. You won't need to add any more briquettes to the center, directly under the meat-the meat will become deeply browned without any additional coals in the center. In between the addition of fresh coals, try to resist the temptation to lift the lid to inspect the meat-this causes significant heat loss and slows down the cooking process.

Around 3:30 or 4:00 in the afternoon-or after about six hours on the grill-turn the picnic or Boston Butt so that the meat side is facing up. At this point, you can reduce the number of coals to four or five on each side if it looks as though the meat is browning too quickly, but it's important to keep adding coals and wood chunks on a regular basis so that the temperature in the kettle grill doesn't get too low. After another couple of hours of cooking with the skin side down, both the exposed meat and the skin of the shoulder should be a deep reddish brown. Put on your rubber gloves and give the meat a good squeeze with both hands; it should be done enough for you to feel the meat "give" beneath your fingers. Wearing the rubber gloves, transfer the shoulder from the grill to a pan or a cutting board. The skin covering one entire side of the shoulder should easily lift off in one piece with just a gentle tug. Set the skin aside and use a sharp knife to scrape or cut away any fat which may be clinging to the meat. The remaining lean meat should be tender enough for you to easily tear it off the bone in chunks by hand, although it's all right if you need to use knife to finish the job.

Arrange the chunks of meat into a pile on the cutting board and chop the cooked pork to the consistency you like with a heavy cleaver. (You may prefer to either slice the meat or continue pulling it into smaller pieces with your fingers.) The meat should be liberally splashed with a sauce of your choice- a tart, vinegar-tomato, Lexington-style sauce would be appropriate-and served either on a plate accompanied by coleslaw or on a warm, soft bun topped with slaw.

From: the book "North Carolina Barbecue--Flavored By Time", Bob Garner, ISBN 0-89587-152-1
Posted By: Stephen O'Connor
Post Date: April 97

Combine all ingredients in a medium bowl, add pork and let marinate 2 to 4 hours.

From: Bobby Flay, HOT OFF THE GRILL, SHOW # HG1A17
Posted By: www.foodtv.com
Post Date: 1999

I too have the smokin' pit pro. The first thing you want to do , if you haven't already , is to season it, or "burn it in". Spray the entire cooking chamber, and grates with "Pam", or wipe it all down with a vegetable oil. Light a fire with wood, briquets, or lump charcoal in the firebox. Open the vents to the firebox wide open and let it go for about an hour, with the smokestack wide open. Your smoker is now seasoned and you've burnt away any impurities that may be present from the manufacturing process. Once you've done this you won't have to do it again.

I burn oak logs in my smoker. I split them into smaller pieces than I would if burning them in a fireplace. I dislike the flavor I get from briquets. I like lump charcoal alot. It burns hotter and imparts a good taste to whatever I'm cooking. It costs more than the oak I use, and that is why I usually reserve it for grilling steaks and lamb chops and such. If you can get it locally, and don't have access to some good hardwood logs, by all means, use the lump charcoal. I prefer the lump mesquite, but any would be good.

Get yourself some nice ribs. Baby back ribs are even better, as far as I'm concerned, but that is just a personal opinion. I find the spare ribs are just too fatty, and if not cut properly by the butcher, can contain alot of cartilage. I like to pull the membrane off the backside. Stick a dull knife under the membrane, at about the second bone in and work it along to the first bone and out. Grab the membrane with a paper towel and pull it down the length of the ribs until it is off. Don't worry if some of it tears and stays on. As long as most of it is removed, they will be fine. In fact, some people don't bother to remove the membrane at all.

Sometime on Friday put together a rub and rub it into the ribs well. Wrap in plastic wrap and refrigerate over night.

If using spareribs, they will take about six hours to cook on the smoker. Baby backs will take about 4 hours.

About an hour before you're ready to put the ribs on the smoker, take them out of the refrigerator, leave them wrapped, and allow them to come to room temperature on the counter.

Now, you want to get the fire started. Open the vent all the way. Put your lump charcoal in and light it. I prefer to use lots of news paper under the charcoal, instead of using starter fluid. However, if it's cold out and the humidity is high, I keep a can of fluid handy as a last resort. Leave the lid on the firebox open for about half an hour to let the charcoal get nice and hot. Now comes the tricky part. Make sure the smokestack is open at least 3/4 of the way, if not all the way. I usually leave mine all the way open. Close the lid on the firebox and close the side vent about 3/4 closed. Watch the temp gauge on the cooking chamber. Try to regulate the vent on the firebox to get a cooking temp Once you think you have a good temperature hold on the cooker, lay your ribs right on the rack in the cooking chamber. When doing ribs, you will have one end very near to the firebox. I always take a small piece of foil and put one part under the ribs near the firebox and bend it upwards to shield the ends from burning. Rotate the ribs a couple of times while cooking, as the far end of the smoker will be hotter than the other. This just helps for even cooking.

If you have a mop to use on the ribs put it on about every forty five minutes to an hour. Be prepared and do it quick so as not to lose all your heat. If you don't have a mop, that's o.k. too. If you don't have one but want to use one, just make some extra rub and mix it in with a can of beer and some cider vinegar and use that. Or experiment.

Feed the fire as neccessary to maintain the temp. If you are stuck using briquets, I would suggest you start them in a chimney and add them as needed. Lump charcoal can be added right to the fire. The smoke flavor will be absent if using briquets. It will be a little more noticeable with lump charcoal. If you want even more smoke, add a split hardwood log every hour or so, or you can purchase some hardwood chips at just about any store.

If you maintain the temperature pretty well, From: Contributed By Kurt Lucas
Posted By:BBQ Mailing List
Post Date: April 97

Ribs:
Mix the first 5 ingredients together well. Rub ribs side to side and top to bottom and place in the refrigerator overnight. Allow ribs to sit out at room temperature for 1 hour before smoking. Smoke at 200 degrees for 4 1/2 to 5 hours. Allow to sit covered for 1/2 hour before eating.

Jalapeno Dippin' Sauce:
In a heavy 2-quart saucepan over high heat, combine the jalapenos, peppers, sugar and vinegar and bring to a boil. Reduce heat to medium and simmer for 20 minutes, stirring every 5 minutes. Be careful not to let the mixture boil over. Turn off the heat and add the pectin slowly, mixing well. Turn the heat on again to high and cook until the mixture comes back to a boil. Let cool. Separate individual ribs and serve.

From: Bobby Flay and Jack McDavid, GRILLIN' AND CHILLIN' SHOW #GR3615
Posted By:www.foodtv.com
Post Date: 1999

Season the ribs with salt and pepper. In a small mixing bowl, whisk the oil, lime juice, tequila, onions, garlic, jalapenos and cilantro. Whisk well. Season with salt and pepper. Place the ribs, meat side down, in a glass baking dish. Pour the marinade over the ribs, coating each side completely. Cover with plastic wrap and refrigerate overnight (at least 12 hours), turning every couple of hours. Remove from the refrigerator and bring the ribs to room temperature.

Preheat the grill on low. Place the ribs, meat side down, and slow grill the ribs, turning and basting every 15 minutes. Cook for about 1 1/2 to 2 hours, or until the ribs are tender. Remove from the grill and slice into individual ribs.
Yield: 2 to 3 servings

From: EMERIL LIVE, SHOW #EMIC20, KNOW YOUR RIBS
Posted By: Food TV.Com
Post Date: 1999

In shallow dish, combine lemon juice, margarine, oil, parsley, sesame seeds, TABASCO sauce, ginger and salt; mix well. Pierce skin of fish in several places with tines of fork. Roll fish in juice mixture to coat inside and out. Cover. Refrigerate 30 minutes to 1 hour, turning occasionally. Remove fish from marinade; reserve marinade. Place fish in hand-held hinged grill; brush fish with reserved marinade. Cook about 4 inch from hot coals 5 minutes. Turn; brush with marinade, cook 5 minutes longer. Fish is done when it flakes easily with fork. If desired, serve with additional TABASCO sauce.
Makes 4 servings.

From: BBQ Mailing List
Posted By: Jeff Lipsitt
Post Date:July 12, 1998

Mix thoroughly. Brine salmon chunks 8 or more hours, keeping refrigerated. Rinse thoroughly after brining. Pat dry with a paper towel and allow to air dry for at least one hour prior to smoking.

(also used for Steelhead and other large trout)

From: Luhr-Jensen, Via: BBQ Mailing List
Posted By: Carey Starzinger
Post Date: May 31, 1996.

1. Heat a charcoal grill until the coals are white-hot, about 30 to 40 minutes. Coat the salmon steaks with barbecue dry rub.
2. Grill steaks over a medium-hot fire, 4 to 6 minutes per side; sear crosshatched grill marks into each side by turning steaks 90 degrees halfway through cooking time. Check for doneness by making a small cut in center of each steak; fish should be opaque-pink in center. Top finished steaks with Mango-Chile Sauce, and serve. Dry Rub

Combine the ingredients in a small mixing bowl. Generously coat fish fillets, chicken, or meat with the dry rub before cooking.
Yields: 1 cup Mango-Chile Sauce:

Combine all ingredients in a small bowl, and mix well.
Yields: 1 1/2 cup

From: Culinaria Online
Posted By:
Post Date:

1) Wash as many potatoes as you think you are going to need
2) Microwave potatoes until half done
3) Make three cuts across each potato, deep but not all the way through
4) Spritz each potato with oil
5) Sprinkle with spices of choice (season salt, onion, black pepper, etc.) over each and on skin
6) Fill each slit with slices of cheddar cheese, fresh sliced garlic, and hot peppers of choice
7) Wrap each potato in individual pieces of foil
8) Put on grill with indirect heat and close the lid (if your grill has one)

Takes about a half hour, poke with a fork to be sure. If you keep them away from the direct heat source they can stay on longer or put on top rack.

These can actually be a meal by themselves. I have also just spritzed potatoes with oil and covered in spices, no pre-cooking and did them in foil. They are great.

Oh, and I think it was Tarheel Steve who wrote the recipe for the crabmeat stuffed Jalapenos with bacon.......Thanks for the addiction! Made those last night, what a fantastic snack. The bacon actually acts as a barrier to the rest of the oil and they come out great, not too oily. Try them.

From: Linda Reynolds
Posted By: lr21@cornell.edu (Linda Reynolds), Via:Chile Head Mailing List
Post Date: Mon, 31 Aug 1998

Friends- I wanted to share a chile cookin' for those of you who grill. I've been trying to improve a way of cooking veggie kebabs (heavy on the chiles) on the grill. This one seemed to work well (my kids even liked it, but they gave me the hot chiles).
Get an empty squeeze trigger spray bottle (one used only for cooking, preferably not chasing off bugs, --ya' never know around my house). Fill with equal amounts lemon juice, Worcestershire, Smoke sauce, water. Shake well.
Skewer chunks of Jals, habs, red bells, mushrooms, 'maters, onions, squash, zucchini, orange and any other thing you like. Douse with the spray mix, then sprinkle with season salt and chile powder while still wet. On an oiled grill, grill hot 5 minutes, turn over, grill 5 more minutes, then baste with:
1 stick melted real butter (not margarine), 1/4 tsp black pepper, 1/2 tsp garlic powder, 3 Tbs Parmesan cheese, 1/2 Tbs season salt. (You have to stir this stuff as you baste it because it separates.) After basting, grill 5 more minutes or until the veggies are cooked to your preference. I'm looking forward to trying this with home-grown stuff like Japanese climbing okra, tomatoes, squash and Aji A.

From: Calvin Donaghey, Via: Chile Head Mailing List
Posted By: Calvin Donaghey, gdonaghey@bitstreet.com
Post Date: Thu, 13 May 1999