BBQ Across America

Step by Step Brisket Cooking Instructions

2009-07-30T04:29:00.000-07:00

Here is a step by step brisket cooking tutorial for your enjoyment. You can use this with a charcoal grill or smoker. If you use a charcoal grill cook only over indirect heat.

The first step to delicious brisket is to prepare the meat. A 10-12 pound brisket works best for me. Make sure your brisket has some fat on it as this is a key to tenderness. The first thing you want to do is drain you're brisket in the sink for at least 10 minutes. Once you have done this you should score the fight layer by cutting squares right down to the meat. Now you have a decision to make. Do you want to use a dry rub or marinate your brisket in a liquid concoction.

Here are recipes for wet marinade and a dry rub
wet
5 slices bacon, minced
1 c. minced onions
1 1/2 c. beef broth
1/4 c. vegetable oil
1/2 lemon, quartered
2 tbsp. chopped fresh thyme or 1 tsp. dried
1/2 tsp. salt
1/2 tsp. freshly ground pepper
cook bacon and add all ingrdients to sauce pot and heat until bacon is done
put brisket in a glass,stainless or copper bowl or pan(never use plastic) cover, refrigerate and let stand overnight

DRY RUB:

2 tbsp. seasoned salt
1 tbsp. cracked black peppercorns
1 tbsp. cracked white peppercorns (I substitute ground white pepper)
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. paprika
1 tbsp. dry mustard
1 tbsp. sugar
1 tbsp. distilled white vinegar

mix all ingredients together and pat unto brisket
wrap brisket in aluminum foil and let rest in refrigerator 2-4 hours

Now its time to cook
Start your fire. I use a charcoal water smoker grill with beef broth in the water pan
when the coals are ready(usually around 30 minutes)its time to place the brisket on the grill. ALWAYS cook the brisket fat side up as the melting fat is what will tenderize the brisket. Cover the grill and cook for 8-12 hours. Remove brisket from grill and wrap with foil. Let brisket rest for 1 hour. Slice and enjoy
It is really a very easy process to make a great brisket so please give it a try

If your looking for a good smoker then check out http://www.ibuybarbeques.com/

Your Chance to Win

2009-07-26T05:30:00.000-07:00

Here are some current sweepstakes for you to win some great gear.

Grillin and Chillin with Blake Shelton in Nashville

One grand prize winner and 3 guests will receive a trip to Nashville for a private BBQ party hosted by GAC at the Warner Bros. Records building where you'll meet Blake Shelton and see him perform. The winner will also receive an autographed Blake Shelton CD collection and guitar, passes to the Country Music Hall of Fame, a $500 gift cards from f.y.e. stores, and a $500 Food Network Store gift card to stock up on everything you need for your own summer BBQ.
to enter GAC Summer BBQ

Get Your BBQ on With Keith Urban

When you enter the Me, You and a BBQ sweepstakes & trivia game you may just win the grand prize--a VIP trip to Nashville for you and three friends to attend a private Backyard BBQ experience with Keith Urban. And it doesn't stop there…. Click here for all the juicy details.

Plus enter for your chance to win…
•All-expense paid VIP trips to see Keith in concert in New York, Las Vegas or Los Angeles complete with admission to Keith Urban's Backstage BBQ Experience.
•Kingsford® Grill packs filled with everything you need to Turn up the Music, Fire Up the Grill this summer
•Monkeyville Memberships—Keith's Online Community.
enter here

Win an Open Range Smoker Grill

Ace Of Hearts BBQ

Take a chance. Who knows? You just might win!

La Cense Beef Review

2009-07-23T03:51:00.000-07:00

La Cense Beef is 100% grass fed on lush Montana fields. It is lower in fat and calories than conventional beef and is a healthy alternative for health lovers. A 6 ounce grass fed steak for example has approximately 100 fewer calories than a 6 ounce steak in which the animal was finished on grain.

La Cense Beef is also higher in Omega-3 fatty acids, which are essential for enhancing heart health, as well as reducing the risk of arthritis, obesity, insulin resistance, allergies and autoimmune diseases. Conversely, La Cense Beef is lower in the Omega-6 fatty acids that may contribute to development of heart disease, cancers and depression.

La Cense grass fed beef is much higher in beta-carotene, with approximately twice the amount found in grain-fed beef. Beta-carotene is helpful in reducing the risk of cancer and cardiovascular disease.

La Cense Beef contains no pesticides, antibiotics or hormones, which have been linked to a host of cancers, developmental issues and immune disorders.

La Cense Beef is committed to a more natural and compassionate approach to ranching. They are not part of a consortium of ranchers, nor are they middlemen. They do the ranching, the selling and the packing. Their 100% grass-fed beef goes directly from their ranch to you. That's how they can ensure its quality and guarantee your satisfaction.

To order your free mail order catalog please click on this link Beef from Montana

Atomic Buffalo Turds

2009-07-22T05:23:00.000-07:00

Here is a wonderful little recipe for a middle of the day snack while waiting for your BBQ to cook. It can be found at bbqaddicts.com Enjoy

Backyard BBQ: The Art of Smokology

2009-07-22T04:49:00.000-07:00

Backyard BBQ: The Art of Smokology is a wonderful book by Richard W. McPeake. Mr McPeake(known as "the Sultan of Smoke") is a graduate of The Culinary Institute of America. He was awarded the 2009 Presidents’ Award from the American Culinary Federation and has been a professional chef for 30 years. Over the past eight years, he’s been teaching barbecue cooking classes in the Kansas City area and its from these classes that he’s developed this book.

BACKYARD BBQ: The Art of Smokology is in it's Fourth Printing This book covers all the barbecue basics of Backyard Smoking, as taught in Chef McPeake's barbecue classes. Hence the name: The Art of Smokology. From starting your fire, to buying, selecting, trimming and smoking meats. Also chapters covering terms, rub making, sauce making, brining and the proper procedures for smoking seafood.
Plus some of his favorite recipes like: Hell Fire Brisket , Sweet & Spicy Cherry Ribs, Duck Pastrami, Oriental Smoked Porkloin, Twice Smoked Pulled Pork, Take Your Breath BBQ Sauce, Passion BBQ Sauce, Mustard & Pepper Spiced Beef Tenderloin, Honey Maple Brine for Salmon, Honey Marinated Lobster Tails, Coconut Curried Scallops, Margarita Mop for Chicken,
Nawlins' Butter Mop, Warm Jalapeno Corn Relish, Gazpacho Salsa, Zesty Backyard Baked Beans, Wisconsin Cheddar Potato Salad Jambalaya Rice ............and much more! No stone is left unturn in this book.

Backyard BBQ: The Art of Smokology

BBQ As A Business

2009-07-21T05:50:00.000-07:00

Is anybody out there looking to start a recession proof business? Then why not turn your love of BBQ into a money making venture. There are people making over $1,000.00 just working on the weekends. Fairs,carnivals,local events and ball games are just a few of the places you can set up a BBQ concession. Visitors flock to BBQ like no other foods at these events. Pulled pork, ribs and barbecued chicken are three big sellers at these events. You can also offer exotic fare such as alligator, wild boar, venison and other game meats. People love trying different things so why not take advantage of their natural curiosity. So what does it take to get started in this business? Well of course you're going to need a cooker and this will be your main expense. Southern Yankee BBQ offers some of the finest cookers on the market. Smoky Mountain BBQ also offers a nice selection of cookers. The size that you need will be determined by the size of the events you wish to sell at. You also can make money by catering BBQ. Barbecue is the fastest growing catered wedding reception food today. All sorts of people love to have barbecue catered to their event. So if you are looking to start a business and you love to barbecue there is no better time to get started. There are tons of information online and in book form to get you started. Good luck in your new venture.

The BBQ Concession Trailer As a Home Based Business Opportunity (How To Make Serious Money With Your Own Mobile Food Business)

BBQ Potato Salad

2009-07-20T08:08:00.001-07:00

Here is a wonderful recipe for a potato salad from our friends at Preemptive Karma

BBQ Potato Salad - No Mayo!
I just made this this morning for a picnic I'm going to this afternoon. It occured to me a week or two ago that BBQ sauce might be good in potato salad (it is!!). So I started looking for recipes and found a small handful of them, two of which I liked and the following draws inspiration from those two but also diverges significantly enough that I'm going to pass it off as my own.

Ingredients
5 lb bag of Red Potatoes, diced
12 slices crispy Bacon (preferably applewood-smoked), chopped
6 hard-boiled Eggs, finely chopped
1 small Walla Walla Sweet Onion, finely diced
1 cup BBQ sauce (I prefer Sweet Baby Ray's original)
1 lb container of Sour Cream (about 2 cups)
2 tablespoons spicy (brown) Mustard
Sea Salt
Black Pepper
Smoked Paprika (optional but I used it)

Directions
I have yet to find the perfect way to boil potatoes for potato salad. I've seen descriptions of a number of fundamentally different ways that are supposed to work flawlessly. Either they don't or I'm not doing it right - probably the later. In any case, I use red-skinned potatoes because they hold their shape much better than other varieties, and I also like to chill them in the fridge before cubing them and making the potato salad because being chilled also helps them hold their shape... especially if you've slightly overcooked them and are worried about ending up with lumpy mashed potatoes.

Boil and cube the potatoes as you see fit. Other than that, just combine the ingredients in a large bowl. It's not rocket surgery. However I do find it easier to mix everything BUT the potatoes together first and then mix the cubed potatoes into it.

That said, this is also the first time that I've ever substituted sour cream for the more typical mayonaise in a potato salad. I like it! And I also like the fact that there isn't a drop of oil in this salad. Mayo, as you know, is mostly oil & egg whites with some flavoring. Future potato salad experiments will likely involve substituting only part of the mayo with sour cream - just to see what that's like. Supposedly the sour cream makes the salad creamier in texture.

The Charcoal Story

2009-07-20T04:59:00.001-07:00

Henry Ford. The man. The Legend. Everyone knows about Mr. Fords little assembly line and how it changed the face of history. But we are not here to talk about the automobile, we are here to talk about Henry Ford's greatest invention. The charcoal briquette. First made from scraps of wood and sawdust from Mr. Ford's automotive factory a charcoal briquette is made by compressing charcoal from sawdust and other wood with a binder(usually starch and other additives. The additives will consist of mineral carbon as a heat source and borax,sodium nitrate,parrafin and petroleum solvents to aid in ignition. Americans buy nearly 1,000,000 tons of charcoal briquettes every year. For more information on the making of charcoal check out madehow.com

Lump Charcoal
The difference between lump charcoal and the charcoal briquette is that lump charcoal is whole pieces of wood that are exposed to high heat which drives out all the volatile chemicals of the wood and leaving only the carbon. Lump charcoal burns cleaner and hotter than the charcoal briquette. When using lump charcoal for barbecuing it is very important that you have a way to control the heat since a pile of lump charcoal can reach a temperature near 1000 degrees. Do not use starter fluid to light lump charcoal as it will leave your meat with a solvent flavor. A charcoal lighting chimney is the preferred choice here.

Usually your choice of charcoal will be judged upon the type of meat you're cooking. For those meats that call for a longer cooking time the charcoal briquette is the best way to go. If you're going to be cooking a thick juicy steak then go with lump.

Arkansas Style Barbecue

2009-07-19T07:15:00.000-07:00

Arkansas style BBQ is unique in that it incorperates several different regional styles. Being close enough to the Midwest, Texas and Tennessee, Razorbacks have managed to pick up traits from all styles of BBQ. Beef and pork can be found on most menus with Arkansas style ribs a major attraction. Arkansas ribs are slowly cooked after being treated to a dry rub and a wet sauce just before the end of cooking. They are then sliced into individual portions before serving. Pulled pork sandwiches are served with a thin layer of coleslaw on top of the BBQ. The coleslaw itself is one thing that makes this style different. Unlike it's sweet and creamy counterpart served in other regions this slaw has a more vinegary flavor and is very crunchy.

Now of course being the home state of conglomerate Tyson Foods, Razorbacks love their barbecued chicken. The chicken is prepared much in the same way as the ribs. It too is coated with a dry rub before cooking with the sauce added at the last few minutes of cooking. And it is this sauce that makes Arkansas Style BBQ different. It is a thin sauce that is both tomato and vinegar based. It is very peppery and tends to be spicier than its eastern counterparts. The sauce is usually sweetened with sorghum molasses but is seldom thick nor does it taste syrupy. Sorghum adds a rich robust flavor to the sauce.

When eating barbecue at a restuarant in Arkansas you will be offered a choice of two sauces, regular or hot. Remember that the regular sauce is already pretty spicey so be careful.

Arkansas BBQ Sauce
1/2 c Water
3 tablespoons sorghum molasses
3 oz Worcestershire sauce
3 oz Yellow mustard
1/4 c Catsup
1/8 c Black pepper
1/8 c Red pepper flakes
3/4 qt Red wine vinegar
1/4 qt White wine
3 oz Salt

Bring to boil and then simmer for about 1/2 hour. Do not cook or store in aluminum, store in glass.

BBQ Etiquette

2009-07-18T06:31:00.001-07:00

1. Never try to tell the griller how to do his or her craft.(a pair of tongs can be very dangerous when used properly)
2.Do NOT try to sample the meat before it is served.(have you ever tried digging a two-prong fork out of your skin)
3.Never put ketchup on a grilled hotdog unless you want to be seated out back with the other critters.
4.Do not be seen drinking your beer from a glass.This will lead to instant expulsion.(tossed out on your rear)
5.Absolutely never show up at a BBQ with a bottle of wine. Beer or sweet tea is BBQ fare.(save that wine for your next romantic evening back at the trailer)
6.Be social. after all a BBQ IS a social event.(sittin in the corner by yourself is inviting the serial killer label)
7.NEVER go into the host or hostess house to use the bathroom without first asking.(unless you wish to lose something very important to you)
8.Do not under any circumstances utter the three most disgusting words to cross a BBQer's ears "I'm a vegetarian".(this is a hangin offense in some circles)
9.Never ask the cook if they could use some help.(cook will spend rest of the day muttering under their breath "If I wanted you're damn help I'd ask for it)
10.Always remember to invite the neighbors.(if the former vice-president of the United States can "accidentally" shoot someone and get away with it, don't you think it would be even easier for your lounge chair loving neighbor)

Upcoming BBQ Events

2009-07-17T14:14:00.000-07:00

Alabama
American Bass Anglers Barbeque Cookoff - Guntersville - September 19, 2009
American Bass Anglers Barbeque Cookoff - Florence - September 26, 2009

Arkansas
American Bass Anglers Barbeque Cookoff - Russellville - November 8, 2009
Bikes, Blues & BBQ - Fayetteville - Sept 23-26, 2009

California
Annual Blazin' Hog Competition BBQ and Zydeco Music Festival - Mariposa - September 19, 2009

Colorado
BBQ At The Summitt Competition - Dillon - August 7-8, 2009

Connecticut
Blues, Views & BBQ Competiton - Westport - September 26-27, 2009

Georgia
Dillard Bluegrass & BBQ Festival Dillard - July 31 - Aug 1, 2009
Pigs & Peaches BBQ Festival - Kennesaw - Aug 14-15, 2009
Decatur BBQ Festival - Decatur - August 15, 2009
BBQ Beach Bash - Jekyll Island - August 21-22, 2009
Atlanta Bar-B-Q Festival - Atlanta - Sept 12, 2009
Hambone Jam The Great Barbecue Cookoff - Fort Valley - September 11-12, 2009
National BBQ Festival - Douglas - Oct 30-31, 2009
Big Pig Jig - Vienna - Nov 6-7, 2009

Illinois
Holy Smoke BBQ Cook-Off - Salem - August 1, 2009

Indiana
Ribberfest - Barbeque, Blues & Balloons - Madison - August 21-22, 2009
Hoosier Daddy State BBQ Championship - New Albany - Oct 9-10, 2009

Kansas
Smokin' Behind The Barn Championship Cookoff - Winfield - Aug 29 - Sept 1, 2009
The Great American Barbecue - Kansas City - Sept 7, 2009

Kentucky
American Bass Anglers Barbeque Cookoff - Kuttawa - August 22, 2009
Barbecue On The River - Paducah - Sept 24-26, 2009

Louisiana
Roastin` with Rosie Barbeque Festival & Cook-off - Jennings - Sept 11 & 12, 2009
Louisiana State BBQ Championship - Vidalia - Sept 25-26, 2009

Michigan
Kalamazoo Ribfest -Kalamazoo- August 6-8, 2009
Labadie Pig Gig - Bay City - August 6-9, 2009

Mississippi
Roast n' Boast - Columbus - September 11-12, 2009
Oxford Town BBQ Throwdown - Oxford - Sept 25-26, 2009

Missouri
Annual Great Pacific Missouri BBQ & Bluegrass Festival - Pacific - August 14-15, 2009
Sertoma Summer Sizzle - Springfield (Nixa) - August 14-15, 2009
Roots 'n Blues n' BBQ Festival - Columbia - Sept 26, 2009

Nebraska
Capital City Ribfest - Lincoln - August 13-16, 2009

Nevada
Best In The West Nugget Rib Cook Off - Sparks - Sept 2-7, 2009
Smokin' in Mesquite Open BBQ Championship - Mesquite - Sept 4-5, 2009

New York
Hudson Valley Rib Fest - New Paltz -August 14-16, 2009

North Carolina
Mountain High BBQ & Music Festival - Franklin - August 7-8, 2009
Blues, Brews & BBQ - Charlotte - Sept 11-12, 2009
Eastern Carolina BBQ Throw Down - Rocky Mount - Oct 9-10, 2009
The BBQ Festival - Lexington - Oct 24, 2009

Ohio
Jazz and Ribfest - Columbus - July 24-26, 2009

Pennsylvania
Pennsylvania State Championship BBQ Cook-Off - New Holland - August 28-29, 2009

South Carolina
Piedmont Blues & Hash Bash - October 9-10, 2009 - Abbeville

South Dakota
South Dakota State BBQ Championships - Vermillion - Sept 11-12, 2009
Rockin' Ribfest - Yankton - September 19, 2009

Tennessee
Music City BBQ Festival - Nashville - August 28-29, 2009
Tennesse State BBQ Festival - Lenoir City - Oct 9-10, 2009

A Truly Unique Way To Enjoy Your BBQ

2009-07-16T05:28:00.000-07:00

Alabama Style Barbecue

2009-07-16T04:41:00.000-07:00

Barbecue in Alabama is mainly a pork and chicken affair. Meat is usually slow roasted over the Bama wood of choice, which is usually hickory. The sauce is usually either the traditional tomato based or vinegar based varieties but in northern Alabama you will find a mayonnaise based sauce known affectionately as "Alabama White Sauce". Alabama White Sauce is a mayo and vinegar based sauce with a tangy flavor and should only be applied near the end of cooking due to its tendecency to break down when exposed to heat. This sauce is predominately used on chicken and pork and is not recommended for beef. Barbecue in Alabama is served with fresh vegetables or the usual fare of french fries, baked beans and coleslaw.

Ingredients:
•1 cup mayonnaise
•1 cup cider vinegar
•1 tablespoon lemon juice
•1 1/2 tablespoons black pepper
•1/2 teaspoon salt
•1/4 teaspoon cayenne

Preparation:
Mix ingredients together and refrigerate for at least 8 hours before using. Brush lightly over chicken, turkey or pork during the last few minutes of grilling. This barbecue sauce is also great as a dipping sauce so set some aside before you start grilling to serve on the table.
recipe from Derrick Riches

Reader Recipes

2009-07-15T05:57:00.000-07:00

If you have a favorite BBQ recipe you would like to share please email it to alrayp@embarqmail.com and I would be very pleased to post it.

Seafood Recipes

2009-07-15T04:10:00.000-07:00

Here are a few ways to cook seafood on the "Barbie"

Marinated Grilled Shrimp
"A very simple and easy marinade that makes your shrimp so yummy you don't even need cocktail sauce! Don't let the cayenne pepper scare you, you don't even taste it. My 2 and 4 year-olds love it and eat more shrimp than their parents!!! It is also a big hit with company, and easy to prepare. I make this with frozen or fresh shrimp and use my indoor electric grill if the weather is not good for outside grilling. Try it with a salad, baked potato, and garlic bread. You will not be disappointed!!!"

INGREDIENTS
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers

DIRECTIONS
1.In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2.Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3.Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
from http://www.allrecipes.com/

Firecracker Grilled Alaskan Salmon
1.In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2.Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3.Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque. submitted by Christine L.
INGREDIENTS
8 (4 ounce) fillets salmon
1/2 cup peanut oil
4 tablespoons soy sauce
4 tablespoons balsamic vinegar
4 tablespoons green onions, chopped
3 teaspoons brown sugar
2 cloves garlic, minced
1 1/2 teaspoons ground ginger
2 teaspoons crushed red pepper flakes
1 teaspoon sesame oil
1/2 teaspoon salt

DIRECTIONS
1.Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.
2.Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
3.Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking
from http://www.allrecipes.com/

SOUTHERN BARBECUED CATFISH
1/4 C. ketchup

2 T. light molasses

2 t. red wine vinegar

1/4 t. Worcestershire sauce

4 (6-oz. each) catfish fillets

Preheat broiler or grill. In small bowl, combine ketchup, molasses, vinegar and Worcestershire. Place catfish fillets, skinned side up, on rack in broiling pan or grill. Brush half of sauce on catfish.

Broil or grill catfish for 4 minutes. Brush remaining sauce on fillets (do not turn) and broil until fish is just opaque throughout, about 4 minutes longer.

Serves 4.
from http://www.thatsmyhome.com/

BARBECUED MARLIN FILLETS

4 marlin fillets
3 tablespoons soy sauce
1 tablespoon honey
a shake of all purpose seasoning
¼ cup chopped basil

Place marlin in a bowl along with the soy sauce, honey, seasoning and basil. Mix well.

Preheat a char grill or barbeque. Add fish and cook for about 4 minutes each side or until cooked to your liking.
from razzledazzlerecipes

"Pig Pickin"

2009-07-14T04:45:00.000-07:00

What is a pig pickin? A pig pickin is a party with the pig being the most popular guest. A pig pickin is the roasting of a whole hog that is around one year old. This pig will be cooked on a fire until it is falling off the bone tender. During cooking the pig will be basted with a typical mop sauce. The pig is put over the fire meat side down and will typically be flipped one time during cooking. Usually the invited guests will help with cooking the pig and preparing the sides making the pig pickin a very socially interactive event. Once done the guests will pick the meat off the pig, hence the name pig pickin. The meat is usually served with coleslaw and baked beans. The pig pickin is very popular at church gatherings,family reunions, tailgate parties at college football games and of course is deeply rooted in politics. A pig pickin has been used to draw people to more than one campaign rally.

So the next time you are planning an event and want it to be a big hit why not go with the good old fashioned pig pickin. Your guest will be talking about your party for months.

Here is a mopping sauce recipe from Al Carson of Raliegh, North Carolina

Secret Sauce

1 gallon apple cider vinegar
1 (28-ounce) bottle ketchup
2 3/4 cups firmly-packed brown sugar
1/4 cup garlic powder
1/4 cup salt
1/4 cup crushed red pepper
1 tablespoon ground black pepper
1/2 teaspoon ground cloves

In a large stainless-steel pot over medium-high heat, combine all the ingredients; bring to a boil. Reduce heat to low and simmer for approximately 15 minutes or until crushed red pepper sinks. Remove from heat.

It should be bottled hot, not boiling. Just hot enough that the bottles are hard to hold for more than a few seconds. Fill bottles within 1/2 inch of the top. By bottling hot, it will seal itself. Does not need refrigeration until after opening and then only to protect flavor.

NOTE: The sauce does not seem to have a problem with spoilage. I have used unopened bottles a year later and they have been very good. The sauce does get hotter with age.

If you like the sauce even hotter, add 1/4 cup of Tabasco before cooking.

Wild Game

2009-07-13T13:03:00.000-07:00

Before I continue on in the regional style series I want to talk about wild game and its place on the barbecue. Most people shy away from wild game on the grill because it gets to dry during cooking. But if you turn the brisket into an edible work of art why can't the same be done to a good piece of venison? Wild game is all about preperation. What you do before it reaches the grill is just as important as the cooking itself. A good marinade is all that is required to turn a tough inedible hind quarter into a juicy and tender feast. Red Wine, beer, pineapple juice or even a combination make a wonderful marinate. My personal favorite is a mopping sauce that I will reveal the recipe for at the end of this post. 24 hours of soaking in this will leave an indelible impression on you taste buds. It's good for all wild game and is also excellent to soak chikens. And of course there's always aluminum foil. This will keep juices in but also locks out the wonderful wood flavor so I just go with the marinate and mopping during cooking.
Alright heres the recipe. Nothing special but works wonders

Al's Backwoods Marinate and Mop Sauce

2 cups Distilled White Vinegar

2 cups apple cider vinegar

2 tablespoon Coarse Salt

2 tablespoon garlic powder or use crushed garlic if you wish(I do)

2 teaspoon Black Pepper, or more to taste

2 teaspoon Hot Red Pepper Flakes, or more to taste

1 teaspoon ground cayenne pepper

2 small Onions, thinly sliced

2 Jalapeño pepper, thinly sliced

mix all ingredients together and marinate meat in a cool place for 24 hours
cook over indirect heat or preferrably a smoker grill for 8-10 hours
mop sauce unto meat every hour

BBQ Jokes and Stories

2009-07-13T07:17:00.000-07:00

Some BBQ jokes and stories pulled from the world wide web.

It's Barbie Time
I was waiting at a customer services station at Asda when a woman in front of me was returning a disposable barbeque. When asked why she was returning the barbeque, she replied, 'There was no meat in in it'

The shop assistant patiently explained that the disposable barbeque was simply to cook the meat and it did not include any food. Whereupon, the customer looked very embarrassed indeed.

The assistant checked the receipt and asked: 'There are 3 barbeques on here, are you returning the other two as well?

'I can't', said the woman, 'they are at home in the freezer'.

Debra Hails, Hartlepool.

Stupid Joke: BBQ Butt
Ted and his wife
were working in their garden one day when Ted looks over at his wife and says: "Your butt is getting really big, I mean really big! I bet your butt is bigger than the barbecue."

With that he proceeded to get a measuring tape and measure the grill and then went over to where his wife was working and measured his wife's bottom.

"Yes, I was right, your butt is two inches wider than the barbecue!!!!"

The wife chooses to ignore her husband. Later that night in bed, Ted is feeling a little frisky. He makes some advances towards his wife who completely brushes him off.

"What's wrong?" he asks.

She answers: "Do you really think I'm going to fire up this big-ass grill for one little weenie?"

As the coals from our barbecue burned down, our hosts passed out marshmallows and long roasting forks.

Just then, two fire trucks roared by, sirens blaring, lights flashing. They stopped at a house right down the block.

All twelve of us raced out of the back yard, down the street, where we found the owners of the blazing house standing by helplessly.

They glared at us with looks of disgust.

Suddenly, we realized why………we were all still holding our roasting forks with marshmallows on them

Memphis Style Barbecue

2009-07-13T05:34:00.000-07:00

In our continuing series of different styles of BBQ today we will look at the Memphis style.

Memphis style barbecue is mainly made from pulled pork and ribs. Memphis is known most for its dry rubbed barbecue. Memphis dry rub will consist of spices such as garlic powder,onion powder,paprika,cumin and others. Was rubbed the ribs will be placed in a smoker until fall off the bone tender.

The meat will be served with a decadent sweet and tangy tomato based sauce on the side. This is used for dipping the ribs or pouring over the pulled pork.

Memphis is home to the Memphis in May World Championship Barbecue Cooking Contest which regularly draws over 90,000 barbecue lovers from around the world. Guinness Book of World Records has established this event as the "largest pork cooking barbecue contest in the world.

Places to eat while visiting Memphis
Charlie Vergos' Rendezvous(serving ribs since 1948)
Cozy Corner(great food at a great price)
Jim Neelys' Interstate Bar-B-Q(a local favorite)
Leonard's Pit Barbeque(serving their famous pork sandwiches since 1922)
There our many more BBQ restuarants for you to choose so make sure you plan to stay a while.

Dry Rub Recipe
Ingredients:
•4 teaspoons paprika
•2 teaspoons salt
•2 teaspoons onion powder
2 teaspoons garlic powder
•2 teaspoons fresh ground black pepper
•1 teaspoons cayenne
Preparation:
Mix ingredients together. Store in an airtight container. Spread evenly on prepared ribs that have been patted dry and let sit until the rub appears moist.

Memphis Barbecue Sauce Recipes
Ingredients
1 cup ketchup
3/4 cup white vinegar
2 tablespoons brown sugar
1 tablespoon onion powder
2 tablespoons Worcestershire sauce
2 tablespoons prepared mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground red pepper
Preparation
Combine all ingredients in a medium saucepan; bring to a simmer. Cook 5 minutes; serve warm.

Kansas City Style(3rd in a series)

2009-07-12T06:02:00.000-07:00

Kansas City style barbecue came to be in the early 1900's from the pits of Henry Perry. Kansas City, Missouri, boasting over 100 barbecue restuarants is another barbecue capital of the world.(I think I detect a trend here).

Kansas City style barbecue is known for its use of many different types of meat. These include beef brisket,beef and pork ribs,pulled pork,smoked sausage,chicken and in my opinion one of mans greatest discoveries, the burnt end. Burnt end is the ends of the brisket after its long cooking times. The ends get cooked more due to their thinness compared to the rest of the cut. This gives it a crunchy texture and is simply delicious. The sauce is a sweet and tangy tomato base and is intended to be used liberally. Most sauces can be found in spicier versions as well. Favorite side dishes are baked beans,cole slaw and fries.

(from wikipedia)
Kansas City traces its barbecue history to Henry Perry, who operated out of a trolley barn at 19th and Highland in the legendary African-American neighborhood around 18th and Vine.

Perry served slow-cooked ribs on pages of newsprint for 25 cents a slab. Perry came from Shelby County, Tennessee near Memphis and began serving barbecue in 1908. The style of Kansas City and Memphis barbecue are very similar, although Kansas City tends to use more sauce and a wider variety of meats, including pork, beef, chicken, sausage, and turkey. Perry's sauce had a somewhat harsh, peppery flavor.

Arthur Bryant's Barbecue at 18th and Brooklyn in Kansas CityPerry's restaurant became a major cultural point during the heyday of Kansas City Jazz during the "wide-open" days of Tom Pendergast in the 1920s and 1930s.

Kansas City Style Barbecue Sauce Recipe

This is a rich, thick, tomato based Kansas City style barbecue sauce recipe. Adjust the heat by changing the amount of cayenne.
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
•1 cup ketchup
•1/4 cup water
•1/4 cup vinegar
•1/4 cup brown sugar
•3 tablespoons olive oil
•2 tablespoons paprika
•1 tablespoon chili powder
•2 cloves garlic, minced
•1 teaspoon cayenne
Preparation:
Heat oil in a saucepan. Add garlic and sauté until brown. Add remaining ingredients and reduce heat. Simmer for 15 minutes until thickened.
http://www.bbq.about.com

Cuts Of Beef

2009-07-11T15:43:00.000-07:00

sgde572kvz

Texas Style

2009-07-11T06:33:00.000-07:00

This is the second in a series about the best barbecue states. Today we will be looking at the great state of Texas and all it's glorious barbecue history. What makes Texas barbecue so special? Well Texans have developed an affinity for taking the less desireable cuts of meat and turning them into masterpieces. The meat of choice for a good texas barbecue is the venerable brisket. Brisket is a cut of meat from the lower chest of the cow. You could probably take this cut of meat to a bar fight and come out the winner every time. This is one tough hombre. How do Texans take this piece of meat that a pitbull would have a hard time chewing up and turn it into something so tender and delicious? They start with a dry rub that is rubbed into the brisket. This rub consist of spices such as salt,pepper,dry mustard,paprika,brown sugar,onion powder and garlic powder among others. The meat is then cooked at a temperarure between 200 and 250 degrees for at least 10 hours. During the cooking process a vinegar based sauce is "mopped" onto the meat. This is done to add juices to the meat but also to add the crust on the outside of the brisket. Nothing that will burn is in the mopping sauce. It is mostly vinegar and dry mustard with some other spices. Once this meat has been through the cooking process it turns from one of the toughest cuts of meat known to man into one of the juiciest, most tender and delicious cuts of meat found anywhere. If you have never tried Texas Style Barbecue Brisket I urge you to mosey on down to the Lone Star State and give it a try.

DRY RUB:

2 tbsp. seasoned salt
1 tbsp. cracked black peppercorns
1 tbsp. cracked white peppercorns (I substitute ground white pepper)
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. paprika
1 tbsp. dry mustard
1 tbsp. sugar
1 tbsp. distilled white vinegar

MOP SAUCE:

5 slices bacon, minced
1 c. minced onions
1 1/2 c. beef broth
1/4 c. vegetable oil
1/2 lemon, quartered
2 tbsp. chopped fresh thyme or 1 tsp. dried
1/2 tsp. salt
1/2 tsp. freshly ground pepper

North Carolina Style

2009-07-11T06:32:00.000-07:00

Today we begin a new series dedicated to finding which state has the best barbecue. I like all types of barbecue so I will be totally subjective.

The first state we will explore is North Carolina. Residents of the Tarheel state will certainly tell you that to find the worlds best barbecue you simply come to North Carolina and the barbecue will find you.

North Carolina BBQ is all about the pork and sauce. First a select pig is picked out and prepared for cooking. Once ready this pig is going to cook slowly at a temperature around 250 degrees for anywhere between 14 and 18 hours. This slow cooking allows the pork to age without drying out the meat. Seldom will you see sauce applied to North Carolina BBQ while cooking unless its a vinegar base to aid in keeping the meat moist. Once done the pork will be "pulled" into bite size chunks and eventually chopped even finer. If you see someone in North Carolina slicing the pork it's time to walk away because they obviously don't know a thing about North Carolina barbecue.

Once the meat has been pulled and chopped it's time to add the sauce. Here is where North Carolina barbecue differs from others. Rather than your traditionally red tomato based BBQ sauce Carolina style sauce is vinegar based and boy is it good! Just enough sauce will be added to the meat to awaken they taste buds. To much sauce and and the vinegar kills the wonderful flavor of the meat. The next step is to put this wonderful concoction in between two buns and add a little cole slaw and enjoy some of the finest BBQ the world has to offer.

If you're planning a trip to North Carolina be sure to follow the Barbecue Trail. You won't go wrong stopping at one of these joints. So stop in and try one or better yet try them all

North Carolina BBQ Sauce

INGREDIENTS
1 cup white vinegar
1 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon cayenne pepper
1 tablespoon hot pepper sauce (e.g. Tabasco™), or to taste
1 teaspoon salt
1 teaspoon ground black pepper

..DIRECTIONS
1.Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a jar or bottle with a tight-fitting lid. Refrigerate for 1 to 2 days before using so that the flavors will blend. Shake occasionally, and store for up to 2 months in the refrigerator.