Recipes

Beef

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Rub

Seafood

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Bastes

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Anything But

 

Pork

Buzz's Old Timey Pulled Pork

You will probably want to begin with a medium sized Boston Butt (pork shoulder).

1 1/2 TBS fresh ground black pepper
1 1/2 TBS lemon pepper
1 TBS cayenne pepper
1 TBS dried basil
1 TBS garlic powder
1 tsp. Mrs. Dash original
1 TBS onion powder
3 tsp. paprika
3 TBS salt
yellow mustard

Allow the meat to come to room temperature before applying a thin coat of the mustard. Thoroughly combine the dry ingredients and sprinkle "like salt and pepper" or just a little heavier. Cook until the center of the pork reaches 185°. Pull the pork and have fun!

Enjoy!

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Mamma Yum Yam's Apple Barrel Pork Ribs

You may prepare this recipe with pork spare ribs, babyback ribs or pork butt. Just make your recipe proportionate.

1 1/2 cup apple cider
3/4 cup apple cider vinegar
1/2 cup med onion
3 tbl LIGHT olive oil
2 tbl Worcestershire sauce
1 tsp. thyme
1 tbl fresh ground pepper
1 Delicious apple - sliced thinly

Combine all ingredients into plastic bag and place the pork ribs in the bag with the marinade. Marinate overnight in the refrigerator. When you are ready to cook, remove ribs from marinade. Take the marinade, less the apples, and heat to boiling in separate pot for 3 minutes. Season ribs both sides with a BBQ rub. Cook spare ribs for 5 1/5 to 6 hours at 235 degrees basting every hour with the marinade.

Enjoy!

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Asian Style Ribs
Rough Brothers BBQ


Meat:
1 rack ribs (babys or spares) cut in half thru the bones

Sauce:
6 TBS hoisin sauce
1 - 2 tsp five spices powder
3 TBS Coleman's dry mustard
3 TBS dry cooking sherry
3 large cloves of garlic, peeled, and put through a garlic press
2 TBS very finely chopped fresh ginger root, peeled
3 tsp white sugar
6 TBS catsup
4 TBS soy sauce

Mix all of the sauce ingredients in a bowl and slather the sauce over the ribs.

Roasting the Ribs:
Put the ribs into a large, heavy duty roasting pan so they do not overlap.

Marinate them for 3-4 hours or overnight (if you have time).

Bring them to room temperature and then bake in a 300°F oven for 2 hours, uncovered. Baste with a bulb baster from time to time. Try not to disturb the ribs while they're cooking so the sauce will stick to each rib evenly.  Then prior to serving grill the BBQ or grill for a few minutes.  Sometimes I will mix up some extra sauce minus the garlic and ginger to paint on the ribs while grilling.

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Chicken

Huli-Huli Chicken (Rotisserie Chicken)
Rainbow Catering

Marinade & Basting Sauce

2 Cup Ketchup
1 Cup Soy Sauce
1/2 Cup Sake (Rice Wine)
3/4 Cup Brown Sugar
3 Tblsp Grated Fresh Ginger
2 Tblsp Minced Garlic
1/4 Cup Fine Chopped Scallion
1/2 tsp White Pepper
1 Whole Chicken
Combine ingredients 1-8 mix well. Save 2 & 1/2 cup for basting, Marinate chicken for 3-6 hrs. Cook in rotisserie low & slow 225-250 degrees, baste often until done, about 2 hrs (cooking time may vary depending upon size of chicken, temp., how often you baste).

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Soy Vey Smoked and Brined Chicken

2 whole chickens split
1 gallon water
3/4 cup kosher salt
2/3 cup sugar
3/4 cup soy sauce
1 teaspoon dried tarragon, thyme, and black pepper
1/4 cup olive oil

Make the brine by putting the water in a large non-reactive container add salt and sugar and stir to dissolve. Add soy sauce, tarragon, thyme and pepper. Submerge chicken and refrigerate overnight. Remove chickens from brine and wash inside and out. Pat dry. Lightly season with rub on both sides. Smoke birds according to the type of smoker you will be using cook at 235-250 degrees for about 4 hours or until they reach 180 in the thigh. Brush with the olive oil during last part of smoking to make them nice and golden brown.

Enjoy

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Tony Blow's Lemon-Pepper Smoked Chicken

MARINADE
2 Cups Italian dressing

3lbs bone in skin on chicken breast

RUB
8 tablespoons lemon pepper
2 tablespoons Southern BBQ rub (see our rub section)
2 teaspoons thyme, ground
1 teaspoon sage

Baste
1 cup apple cider
1 cup olive oil
2 tablespoons lemon pepper

Marinate breasts in the Italian dressing in the refrigerator for 2 hours. Generously sprinkle on rub on both sides of breasts and under skin if possible. Let breasts rest in refrigerator for 1 hour. Smoke chicken breasts 235-250F with strong to medium flavor wood. Mop every 30 minutes on both sides. Remove from smoker when internal temperature in thickest part of breast reaches 160, around 2 hours.

Enjoy

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Beef

Rupert's Kansas City Basic Beef Brisket

1 (10 to 12-pound) beef Brisket, trimmed
1/2 cup paprika
1/4 cup seasoned salt
1/4 cup brown sugar
1/8 cup cayenne pepper
1/4 cup granulated garlic
1/4 cup black pepper

Combine dry ingredients and set aside. Coat brisket with the olive oil and combine spices and rub into meat. Let sit for an our to come to room temperature. In a smoker, prepare an indirect charcoal fire. Set a pan of water on the other side. When the fire is hot, add water-soaked chunks of hickory wood to the charcoal. When the heat registers 235-250°, place the brisket over the water pan, cover , and monitor the temperature, keeping close to 235°. Smoke the brisket for 12 hours, keeping temperature steady. Remove the brisket from the smoker, wrap in plastic wrap, then cover completely with aluminum foil. Return the covered brisket to smoker and cook for another 2 hours or until it reaches 190° internal. Remove from smoker and let stand for 30 minutes. Unwrap, then slice thinly across the grain and serve with your favorite barbecue sauce. Serves 8 to 10.

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Sausage

Italian Hot Sausage

5lbs fresh pork butt
2 tablespoons seasoned salt
2 tablespoons crushed red pepper
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon black pepper
1 tablespoon paprika
2 teaspoons fennel seeds
1/2 teaspoon powdered bay leaf
1/4 teaspoon ground thyme
1/2 cup red wine (optional)
3-4 yards hog casings

Grind the pork, using the coarse blade of a meat grinder. Combine the dry ingredients in a small bowl and mix well. If the pork is dry add the seasoning to the wine. If the meat is moist omit the wine. Add the seasonings a third at a time and blend well each time. Stuff into casings, make patties, logs or loaves. Smoke, BBQ or grill.

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Chorizo

2lbs fresh pork butt
2 tablespoons crushed red pepper
2 tablespoons chili powder
1 teaspoon black pepper
2 teaspoons sea salt
1 teaspoon oregano leaves
1/4 teaspoon ground cumin
1/4 cup red wine vinegar
1-2 yards hog casings

Grind the pork, using the coarse blade of a meat grinder. Add the remaining ingredients and mix well. Stuff into casings, make patties, logs or loaves. Smoke, BBQ or grill.

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Creole Pork Sausage

5lbs fresh pork butt
2 tablespoons seasoned salt
2 tablespoons parsley flakes
1 tablespoon crushed red pepper
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon black pepper
1 tablespoon paprika
2 teaspoons fennel seeds
1/2 teaspoon allspice
1/2 teaspoon cayenne
1/4 teaspoon powdered bay leaf
1/2 cup ice water (optional)
3-4 yards hog casings

Grind the pork, using the coarse blade of a meat grinder. Combine the dry ingredients in a small bowl and mix well. Add the seasoning to the water. Add the seasonings a third at a time and blend well each time. Work the meat until it is sticky, so it binds together. Stuff into casings, make patties, logs or loaves. Smoke, BBQ or grill.

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Seafood

Gas Tank Gus's Garlic Shrimp

2 pounds uncooked medium shrimp, peeled deviened
1/4 cup olive oil
1 tablespoon minced garlic
1/2 cup seasoned bread crumbs
1/4 chopped fresh parsley
16 wooden skewers soaked in water
Lemon wedges

Mix shrimp, oil and garlic in large bowl.
Add bread crumbs and parsley and toss until shrimp are evenly coated.
Sprinkle shrimp with salt and pepper. Thread shrimp on skewers; place on
plate. Cover and refrigerate up to 3 hours.
Prepare grill (medium-high heat). Grill shrimp until just opaque in
center and crumb coating begins to brown, about 2 minutes per side.

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Sauce

Basic Barbecue Sauce

4 Large onions chopped
3 Tablespoons vegetable oil
1 28 Oz Can tomato puree
3 28 Oz Cans tomatoes -- with juice
2 1/2 Cups white vinegar
4 Tablespoons packed dark brown sugar
4 Tablespoons granulated sugar
3 Tablespoons salt
2 Tablespoons freshly cracked black pepper
2 Tablespoons paprika
3 Tablespoons chili powder
4 Tablespoons molasses
1 Cup orange juice concentrate
2 Tablespoons Liquid Barbecue Smoke
7 Tablespoons brown mustard Dijon-style

In a large, heavy-bottomed saucepan, cook the onion in the oil over medium-high heat until golden brown, about 7 to 10 minutes.

Add all the remaining ingredients, bring to a boil, then reduce the heat and simmer uncovered at the lowest possible heat for 4 hours.

Puree sauce in your food processor or blender.

Will keep 2 weeks in the refrigerator.

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Paul Kirk's Kansas City-Style Barbecue Sauce

3/4 cup light brown sugar packed
1 tablespoon chili powder  
2 teaspoons dry mustard  
1 teaspoon ginger ground
1/2 teaspoon allspice ground
1/4 teaspoon cayenne pepper  
1/4 teaspoon mace ground
1/4 teaspoon black pepper freshly ground
1 cup white distilled vinegar  
1/4 cup molasses  
1/4 cup water  
32 ounces ketchup  
3 teaspoons liquid smoke (optional)

Mix all the ingredients in a pot and simmer for 30 min.

Will keep 2 weeks in the refrigerator.

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Belly's "Kick-Ass" Barbecue Sauce Texas Style

1 quart V8 Juice  
1 quart beef stock (de-greased)  
1/2 cup yellow mustard  
1/2 cup apple cider  
1 cup dark molasses  
1/3 cup black pepper  
1/3 cup Hungarian sweet paprika, fresh  
1/4 cup yellow onion minced  
1 big Worcestershire Sauce  
1 cup Hatch NM chilies or any mild chilies roasted and peeled, minced 1/2 cup pressed garlic  

Mix together V8 juice and beef stock. Then add mustard, cider, molasses, black pepper and paprika as you stir the sauce. Put mixture on stove to simmer.
After 1/2 hour, add Worcestershire sauce, minced yellow onion, chilies, and garlic. Let the sauce simmer for about 2 hours in your smoker to pick up the good smoke taste. Stir and taste often as it simmers. After about three hours total simmering time, taste and add some salt if needed. If you want it hotter, add some Louisiana Hot Sauce. You can put it in a blender to smooth it out. Let the sauce cool and put it in a gallon jug and let age at least a week in the refrigerator before using. Serve on the side with brisket, ribs, chicken or over steak.

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Memphis style BBQ Sauce

4 Tablespoons butter
1 medium minced onion
1 Cup white vinegar
1 Cup tomato sauce
1/4 Cup worcestershire sauce
1 Tablespoon sugar
2 Teaspoon salt
1/2 Teaspoon fresh ground black pepper
1/8 Teaspoon cayenne
Dash tabasco sauce

The heart of Southern barbecue, Memphis offers a range of sauces that take the high middle ground between Eastern and Western styles. Like this version, they are often medium-bodied mixtures, moderate in sweet, heat, and everything else except taste.

In a saucepan, melt the butter over medium heat. Add the onions and saute for 6 to 8 minutes, or until the onions begin to turn golden. Mix in the remaining ingredients, reduce the heat to low, and cook until the mixture thickens, approximately 20 minutes. Stir frequently.

Use the sauce warm. It keeps, refrigerated, for 2 weeks.

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Classic Kansas City Style Sauce

1/4 Teaspoon Allspice
1/4 Teaspoon Cinnamon
1/4 Teaspoon Mace
1/4 Teaspoon Black pepper
1 Teaspoon Curry powder
1/2 Teaspoon Chili powder
1Teaspoon Paprika
1/4 Cup White vinegar
1/2 Teaspoon Hot pepper sauce
1 Cup Ketchup
1/3 Cup Dark molasses

Place all of the dry ingredients into a bowl. Add vinegar and stir. Add remaining ingredients and stir until mixture is thoroughly blended. This sauce may be served room temperature or heated.

Yield: 2 cups

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Lexington-Style Finishing Sauce

2 cups white vinegar  
2 cups apple cider vinegar  
2 cups water  
1/3 cup ketchup  
1/8 cup Texas Pete Hot Sauce  
2 tablespoon sugar  
1 tablespoon red pepper flakes  
2 teaspoons kosher salt

Mix together and serve with pulled pork.

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Slap Your Ass South Carolina Mustard Sauce

1 cup cider vinegar  
6 tablespoons yellow mustard  
2 tablespoons maple syrup or honey  
4 teaspoons Worcestershire sauce  
1 teaspoon hot red pepper sauce Texas Pete or Tabasco
1 cup vegetable oil  
1 tablespoon salt  
1 teaspoon ground black pepper  

Mix all ingredients, including pepper to taste, in medium bowl. Pulled pork tossed in this mustard sauce is da bomb.

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Western South Carolina-Style Barbecue Sauce

1 tablespoon vegetable oil  
1/2 medium onion minced
4 medium garlic cloves minced
1/2 cup cider vinegar  
1/2 cup Worcestershire sauce  
1 tablespoon dry mustard  
1 tablespoon dark brown sugar  
1 tablespoon paprika  
2 teaspoon salt  
1 teaspoon cayenne pepper  
1 cup ketchup  

Heat oil in 2-quart saucepan over medium heat. Add onion and garlic; sauté until softened, 4-5 minutes. Stir in all the remaining ingredients except ketchup; bring to a boil. Reduce heat to low, then add ketchup. Cook, stirring occasionally, until thickened, about 15 minutes.

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Rub

Kansas City Barbecue Society Barbecue Rub

2 cups sugar  
1/4 cup paprika  
2 teaspoons chili powder  
1/2 teaspoon cayenne  
1/2 cup salt  
2 teaspoons black pepper  
1 teaspoon garlic powder  

Combine all ingredients and store in a tightly-sealed jar
in a cool dark place. Use as a rub for any barbecued meat.

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Southern Bell BBQ Rub

2 Tablespoons salt
2 Tablespoons sugar
2 Tablespoons brown sugar
2 Tablespoons ground cumin
2 Tablespoons chili powder
1 Tablespoon black pepper
1 Tablespoon lemon pepper
1 Tablespoon cayenne pepper
4 Tablespoons paprika

Combine all ingredients and store in a tightly-sealed jar
in a cool dark place. Use as a rub for any barbecued meat.

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Magic Willy's Beef and Pork Rub

4 tablespoons salt  
1 tablespoon black pepper freshly ground
1 tablespoon lemon pepper  
2 teaspoons onion salt  
2 teaspoon mild chili powder  
1 tablespoon cayenne pepper  
3 tablespoons brown sugar  
1 teaspoon white pepper  
1 tablespoon thyme dried
1 tablespoon rosemary dried

Combine all ingredients and store in a tightly-sealed jar
in a cool dark place. Use as a rub for any barbecued meat.

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Memphis Slim's Dry Rub

1 tablespoon garlic powder  
1 tablespoon onion powder  
1 tablespoon white pepper  
1 tablespoon lemon pepper  
2 tablespoon chili powder  
1 tablespoon ground red pepper  
1 tablespoon cumin  
3 tablespoons paprika

Combine all ingredients and store in a tightly-sealed jar
in a cool dark place. Use as a rub for any barbecued meat.

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Barbecue Rub for Fish

1/4 cup paprika  
1/4 cup cumin seed toasted and ground
1/4 cup coriander seed toasted and ground
1/3 cup brown sugar  
1/2 teaspoon salt  
1/2 teaspoon pepper

Combine all ingredients and store in a tightly-sealed jar
in a cool dark place. Use as a rub for any barbecued meat.

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Bastes

Basic Mop

1 C Vinegar, cider or wine
5 TB Worcestershire sauce
2/3 C Salad oil
4 TB Butter
1 Lemon thinly sliced
3 Cloves, crushed
2 TB Ginger, grated
2 TB Dry mustard

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All Purpose Mop for all Barbecue Meats

1 1/2 tablespoons salt  
1 1/2 tablespoons dry mustard  
1 tablespoon garlic powder  
1 tablespoon chili powder  
1 1/2 tablespoons paprika  
1 tablespoon hot pepper sauce (like Texas Pete or Tabasco)
1/2 quart Worcestershire sauce  
1/2 pint vinegar  
2 quarts beef bone stock  
1/2 pint vegetable oil  
1 1/2 tablespoons MSG (optional)  

To make bone stock, buy stout beef bones and bake them in a medium oven for about 2 hours then boil them in water. Add all the other ingredients to the bone stock and let mixture stand overnight in the refrigerator before using. You can use canned beef stock, but it's not as good.

Use this mop to baste meats while cooking. Keep leftover mop refrigerated.

Source: Walter Jetton's LBJ Barbeque Cook Book

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Remus Powers Diddy - Wa- Diddy Mop and Dipping Sauce

1 teaspoon black pepper  
1 teaspoon salt  
2 teaspoon hot pepper sauce (like Texas Pete or Tabasco)
1 cup white vinegar  
2 cups grape juice  

Combine all ingredients in a jar. Tighten lid and shake until blended. This sauce may be served at room temperature or heated.

"This is a simple flavor enhancer", Remus tells me. "It's thin enough to read today's headlines through--but not so thin that a politician can." Remus assures me that this authentic sauce can be used as a mop during cooking and as a dip after your meat has been taken off the grill. Good on beef and pork.

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Uncle Freddy's Buttery Lemon Poultry Basting Sauce

1 cup melted butter or margarine  
2 teaspoons white pepper  
1/4 cup lemon juice  
1 tablepoon paprika  
2 teaspoons celery salt  
1 tablepoon onion powder  
1 tablepoon granulated garlic  
1 tablepoon sugar

Try this on your yard bird next time you barbecue.

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