Smoked Baby Back Ribs

Smoked Baby Back Ribs

Ingredients:

Slabs of baby back ribs with the membrane removed

Your favorite BBQ seasoning spice (I use Head Country)

Your favorite BBQ sauce

Apple juice in a spray bottle

Method:

1. Season the ribs liberally with the BBQ seasoning. Make sure and rub it in.

2. Allow the ribs to come to room temperature. About one hour.

3. Smoke the ribs at 225° for about four hours using apple and hickory wood.

4. During the smoking process, spritz the ribs with apple juice about every 60 minutes. That will keep them moist and impart a great apple flavor.

5. Thirty minutes before the ribs are done, baste with the BBQ sauce.

David

Rosemary Butter Sauce

INGREDIENTS

1/4 cup butter

3 tablespoons minced shallot or green onion

1/2 cup dry white wine

1/2 cup heavy cream

1/2 cup chicken broth

1 teaspoon lemon juice

2 teaspoons chopped fresh rosemary

salt to taste


METHOD

Melt the butter in a small saucepan over medium heat. Stir in the shallot; cook until the shallot has softened and turned translucent, about 3 minutes. Pour in the wine, cream, chicken broth, and lemon juice. Simmer until the liquid has reduced by half, about 10 minutes. Stir in the rosemary, season to taste with salt.

Enjoy as a sauce over grilled chicken or salmon.

Sage Rubbed Pork Chops

If you enjoy grilling out, you may want to try this sage rub. It is great on pork chops or poultry:

1 tablespoon ground sage

1 tablespoon lemon pepper

2 teaspoons dried rosemary
1 teaspoon garlic powder
1 teaspoon dried thyme

David

David's Pork Butt

David's Pork Butt

The smoked pork butt (also known as a pork shoulder) is the quintessential BBQ creation. It is incredibly easy to prepare if you have a smoker.

First, you need to buy a 7 - 8 pound bone-in pork shoulder (also known as the Boston Butt). To prepare for smoking, all I do is generously rub the pork with my favorite BBQ seasoning (Head Country Championship Seasoning).

The pork butt needs to be smoked at 225 degrees with your favorite smoking wood (I use apple and hickory) until it reaches an internal temperature of 195 degrees. It is absolutely critical to use either a remote probe thermometer or an instant read thermometer. You can expect the smoking process to take 15 to 20 hours.

When the internal temperature reaches 195 degrees, remove the pork butt from the smoker, wrap in heavy duty foil, and allow to "rest" for 30 minutes. The pork can then be pulled and served.

I serve my pork butt on toasted buns or rolls topped with Carolina Coleslaw and some BBQ sauce!!!

David's Smoked Salmon

David's Smoked Salmon

Ingredients:

2 - 3 pounds of salmon filets cut into 1/2 pound pieces

Brining solution

Directions:

1. Brine the salmon filets in the brining solution for about an hour and a half

2. Remove the filets from the brine, rinse with cold water, and pat dry with a towel

3. Allow the salmon to "air dry" for an hour or two. It will develop a "pellicle" which is sort of a "dull matte finish"

4. Using alder or hickory wood, place the filets in the smoker. Smoke at 225 degrees for about 2 to 2 and 1/2 hours.

5. Serve warm or chilled (with a dill dip).

Brining Solution:

1/4 cup non-iodized salt

1/2 cup brown sugar

2 cups soy sauce

1 T onion powder

1 T garlic powder

1/2 T black pepper

1/2 T tabasco sauce

1 cup dry white wine

1 cup water

North Carolina Vinegar Sauce/Coleslaw

North Carolina Vinegar Sauce/Coleslaw

Ingredients:

2 cups Cider Vinegar
3 tablespoons Ketchup
2 tablespoons Brown Sugar
4 teaspoons Coarse Salt
1 tablespoon Tabasco Sauce or other hot sauce
1 to 2 teaspoons Hot Red Pepper Flakes, or more to taste
1 to 2 teaspoons Black Pepper

Cooking Instructions:

Combine all the ingredients in a nonreactive mixing bowl and whisk until the salt and brown sugar dissolve. Taste for seasoning, adding hot pepper flakes as necessary. Transfer the sauce to a clean (or even sterile) jar and store in the refrigerator. It will keep for several months.

Coleslaw:

Coarse chop one cabbage

Add 1 cup of the Carolina Vinegar Sauce

Combine

David's Burnt Ends

David's Burnt Ends


I bought a 4 pound brisket point. Cooked it at 225 for 12 hours (3 chunks of hickory). Pulled from my Smokette and let it rest for about 30 minutes. I cut the point into about 1 inch cubes and put into an aluminum pan with lots of holes poked in the bottom. Cooked for an additional 2 hours at 225. Removed from pan with holes and transferred to another aluminum pan (no holes), added a bottle of Arthur Bryant's BBQ sauce, stirred well, and returned for another 1.5 hours at 225 to finish.

Grilled Portobello Mushrooms Sesame

Grilled Portobello Mushrooms Sesame

Yield: 4 servings.

4 Large Portobello mushrooms

2 tablespoons sweet rice wine

2 tablespoons soy sauce

2 cloves garlic, minced

1 teaspoon dark sesame oil


Remove and discard stems from mushrooms (Portobello caps without stems are available at most supermarkets); set caps aside. Combine remaining ingredients in a small bowl.

Brush both sides of mushrooms with soy sauce mixture. Grill mushrooms top side up on covered grill over medium coals 3 to 4 minutes. Brush tops with soy sauce mixture and turn over; grill 2 more minutes or until mushrooms are lightly browned. Turn again and grill, basting frequently, 4 to 5 minutes – or until tender when pressed with back of spatula. Remove mushrooms and cut diagonally into ½ inch-thick slices.

Jack Stack BBQ Baked Beans

Fiorella's Jack Stack BBQ Baked Beans

Ingredients:

1 (32-ounce) can pork and beans

1 cup chopped brisket

1 cup BBQ sauce (recommended: Jack Stack Original)

4 heaping tablespoons brown sugar

1 tablespoon chili powder

1 teaspoon liquid smoke

1/2 cup ketchup

1/2 cup water

Directions:

Combine all ingredients in a 4-quart saucepan. Over medium heat, bring beans to a boil, and then reduce to a simmer. Cook beans for 20 minutes or until a thick, soupy consistency is reached.

After 20 minutes on the stove, I move my beans to the smoker. I top them with bacon strips and smoke them at 250 degrees for about 90 minutes. This is an optional step.

Serve.

Neely's BBQ Spaghetti

Neely's BBQ Spaghetti

Ingredients:

Two 16 ounce bottles of Neely's BBQ Sauce (or your favorite)
One green bell pepper
One small onion
Extra virgin olive oil
Two pounds of smoked pulled pork
One pound (before cooking) of spaghetti

Directions:

Dice bell peppers and onions and saute together in extra-virgin olive oil. Add the sauteed vegetables and cooked pork to the sauce and continue to simmer for up to 1 hour.

Cook pasta according to package directions and drain.

Pour sauce over cooked pasta and serve.

Big Bob Gibson's Chicken Breasts

Big Bob Gibson's Chicken Breasts

1. Grill chicken breasts over medium high heat on the grill until done (about 7 - 8 minutes per side).
   
   


2. While the chicken is cooking, warm some Big Bob Gibson's White BBQ Sauce on the stove.
   
   


3. When the chicken is done, cover each piece with warm Big Bob's White Sauce.
   
   

Serve with coleslaw, baked beans, and a beer!!!

You can buy Big Bob Gibson's White BBQ Sauce at the site shown on the sidebar.

Enjoy...David

BBQ Brisket in the Oven

Brisket In The Oven

Ingredients

6 - 8 pound brisket
4 ounce bottle Wright’s Liquid Smoke
Head Country BBQ Seasoning
BBQ Sauce

Instructions

1. Mix the bottle of Liquid Smoke with 8 ounces water
2. Put the brisket in a glass Pyrex baking dish, fat side up
3. Pour the Liquid Smoke/water mix over the brisket
4. Sprinkle BBQ seasoning on the fat side
5. Cover with aluminum foil and allow to marinate overnight in the refrigerator
6. Remove the brisket from the refrigerator and pour off the marinade
7. Season well with the BBQ seasoning and wrap in heavy duty foil
8. Cook in 225 degree oven for 9 - 10 hours, fat side up
9. Remove from oven, open foil, baste with BBQ sauce, and allow to set for 30 minutes

Carve across the grain.

David

Pork Cuts Chart

This shows the various cuts of pork for BBQ.

David