Pipes Magazine » Food & Drink - Restaurants and at Home - Recipes Too

1. 

   Lawrence
   

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   I'm probably opening a Can-O'-Worms but I'd like to know what your favorite BBQ recipes are.

   NO DUMPING ON ANYONE'S FAVORITE STYLE PLEASE.

   I love BBQ, and have tried all the different styles, Kansas City, Carolina, Texas, Memphis, California, and I love them all.
   Because, they are all good.
   The different styles all have different flavor, philosophical, historical, and cultural focuses and therefore are unique and definitely worth trying. Here is an opportunity so you can do it yourself. (Cause everybody knows that Home-Made is always the best.)

   Kevin mentioned Kansas City Bar-B-Que in the "2011 Kansas City Pipe and Tobacco Show" string and it got me thinking... and since I'm hungry... The rest is history.

   Mine is called Birthday Bar-B-Que around here.
   The reason is it's the one thing everybody asks for-for their birthdays...
   "Lawrence, how about Bar-B-Q'ing for me this year."
   The first request was for Chicken from a cousin of my wife's.
   His vegetarian daughter took it away from him and wouldn't let him have any.
   She ate the whole lot... So, I invited him up to the house-20 and did a full-blown BBQ just for him.

   Here is my recipe as published in the Grace United Methodist FAMILIES TREASURED RECIPES (Dec. 1997):

   1-2 tablespoons olive oil in a large saucepan (one you can put on the grill)
   1 medium white onion, chopped
   1 teaspoon of white distilled vinegar
   1 - 10 or 12 ounce bottle of Worcestershire sauce
   1 cup water
   1/2 cup of "real" maple syrup
   10 shakes of Tabasco sauce
   1 cup of granulated sugar
   Granulated garlic
   Sweet leaf basil

   Cook onions in the saucepan until clear. Add the vinegar, Worcestershire sauce, water, syrup, and Tabasco sauce. Bring mixture to a boil. Add sugar and reduce to simmer. Cover entire surface with a heavy layer of the garlic and basil. (Do not stir) (You want the garlic and basil to steep.) Move sauce to grill. Add small amounts of water as the sauce begins to reduce/evaporate. (Make sure to cover the meat with a medium layer of garlic powder as you place it on grill. Turn it quickly to toast the garlic powder on the meat and seal in the juices.)
   Turn your meat frequently and baste every time you turn it.

   The sauce caramelizes and makes your BBQ quite sticky and I personally recommend hand towels rather than paper towels or napkins... because it is so sticky, but Ohhhhh Sooooo Goooood.

   This sauce is good with both beef and pork ribs, pork roast and chicken, polish sausage, Brats, etc.
   Also, the 10 shakes of Tabasco sauce is mild. Adjust to heat preference. (Tabasco is for heat only and is undetectable in the sauce's flavor.) (However; if you freeze the sauce it becomes hotter.) (It is an afterglow type heat, not a tongue searing type heat... it'll creep up on you.)

   Start your sauce when you light your charcoal. I like to use hickory chips in the charcoal. The sauce should be ready when the coals are ready.

   If you have any leftover BBQ (yeah right) I recommend that you freeze the sauce. It will not keep unless you do so. Even if you refrigerate it overnight it will become so strong that it no longer is any good. But, freezing works well.

   If you like to bake chicken... the frozen sauce works very well... The vultures circle when I cooking with the sauce.

   
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   Posted 11 months ago #
2. 

   Anonymous
   

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   Sounds good Lawrence. I am not a big fan of BBQ, it raises heck with my digestive system. But I do love the aroma while it is being cooked!!

   Posted 11 months ago #
3. 

   marmal4de
   

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   I rarely barbecue, but when I do, its always slathered in my homemade Guinness BBQ sauce. I enjoy eating barbecue and eat often at The Hog Shack, my local BBQ and microbrew tasting house.

   In a society that has destroyed all adventure, the only adventure left is to destroy that society.
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   Posted 11 months ago #
4. 

   lordnoble
   

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   Here's a family favorite that is seen in most Barbecues done by just about every local firehouse around here:

   Barbecue Sauce

   (enough for 10 broiler halves)
   1 cup cooking oil*
   1 pint cider vinegar
   3 tablespoons salt**
   1 tablespoon poultry seasoning
   1/2 teaspoon white pepper
   1 egg

   (enough for five broiler halves)
   1⁄2 cup cooking oil*
   1 cup cider vinegar
   2 tablespoons salt**
   1 1/2 teaspoons poultry seasoning
   1⁄4 teaspoon white pepper
   1 egg

   Beat the egg, then add the oil and beat again. Add other ingredients and stir. The recipe can be varied to suit individual tastes. Leftover sauce can be stored in a glass jar in a refrigerator for several weeks.

   * To keep intake of dietary fat low in saturated fat and cholesterol choose oils that are primarily composed of monounsaturated and polyunsaturated fat.
   ** Adjust the quantity or eliminate salt to meet individual health needs and taste. Barbecued chicken basted frequently during cooling will be saltier than chicken that has been lightly basted.

   To barbecue the broilers:
   Place the broiler halves over the fire after the flame is gone. Turn the halves every five to ten minutes, depending on the heat from the fire. Use turners or a long handled fork. The chicken should be basted with a fiber brush at each turning. The basting should be light at first and heavy near the end of the cooling period.
   Cooking time is about one hour, depending on the amount of the heat and on the size of the broiler. Test the chicken to see whether it is done by pulling the wing away from the body. If the meat is this area splits easily and there is no red color in the joint, the chicken is done.

   Enjoy!

   -Jason

   unclearthur on high nicotine blends:
   A few will leave you wandering around wondering who you are .

   Posted 11 months ago #
5. 

   octavius
   

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   I hope you don't mind if I steal your sauce recipes fellas. I usually use a local meat market's sauce. Paulina Meat Market in Chicago.

   I am more of a process guy myself.

   I slow cook my ribs for 3-4 hours on a grill.
   At the very end of the process I do what is called a "Texas Crutch". This is process in which you cook your ribs for a short period of time (at the end of the whole process right before you sauce up) enclosed in tin foil "boat" with apple sauce at the bottom. It does wonders. Check out this site for a better description:

   [url=http://amazingribs.com/tips_and_technique/texas_crutch.html][/url]

   Posted 11 months ago #
6. 

   cyndi
   

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   Unfortunately, I'm allergic to BBQ sauce and peaches. They're gonna kick me outta GA one of these days...

   I do love the honey mustard based sauces though. Any good recipes?

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   Smoke rolling out the window

   Posted 11 months ago #
7. 

   Lawrence
   

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   Thank you Lordnoble...
   I'll give it a try... sounds good.

   Posted 11 months ago #
8. 

   zunismoke
   

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   I feel diminished after looking at you guys recipes. I go with a keep it simple approach. I like to barbecue Tri Tip, but it is hard to get in NC. I use slivers of fresh garlic making slits in the meat every couple inches all over and sticking the slivers down in the slits. I then use a store bought sauce(varies) that has liquid smoke in it. Marinate the meat in the sauce, turning every hour for 3-4 hours. I then cook it on a hot charcoal fire turning every 10-15 min. After 3rd turn I insert a meat thermometer and then take off fire when it reaches rare. It will cook to about med. rare after removed from fire. Scrumptious!

   May your hands always be busy, May your feet always be swift. May you have a strong foundation When the winds of changes shift.
   May your heart always be joyful, and may your song always be sung, May you stay forever young! Bob Dylan

   Posted 11 months ago #
9. 

   Lawrence
   

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   I too love to insert garlic into my BBQ on occasion.
   Especially Pork lions and Roasts...
   I put them deep to shallow, evenly distributed.
   Mmmmmm

   Posted 11 months ago #
10. 

    unclearthur
    

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    Any recipe I don't have to cook. I was a pro cook for too many years.

    If at first you don't succeed you are running about average.

    Posted 11 months ago #
11. 

    igloo
    

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    Dry Rub heavy with black pepper , white pepper , cardomen , sea salt ,taragon , basil ,cinnimon,cayenne , fines herbs , onion powder , garlic powder , savory , tyme . mustard and paprika . Rub meat in olive oil and vineger and one cup of German riesling let it soak overnight . Then beat in the dry rub . Smoke over low heat about 175 to 200 until done . Pad lock the gates to the back yard . Add soaked wood chips numerous times so the neigbors can not see and the mosquitos fly away . Enjoy .

    “There was an awful suspicion in my mind that I'd finally gone over the hump, and the worst thing about it was that I didn't feel tragic at all, but only weary, and sort of comfortably detached.”

    Posted 11 months ago #
12. 

    Lawrence
    

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    I love low and slow.
    Thanks Igloo.

    Posted 11 months ago #
13. 

    cortezattic
    

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    Chicken Rub

    - for baking, broiling or outdoor grilling
    - for rotisserie remove spine so interior can be coated well.

    4 tspn salt
    2 tspn paprika
    1 tspn onion powder
    1 tspn ground thyme
    ½ tspn garlic powder
    ¼ tspn white pepper
    ¼ tspn cayenne pepper
    ¼ tspn black pepper

    Rub chicken with oil, use a salt shaker to sprinkle on heavy coating of spice.
    You can cook immediately or marinate in a refrigerator overnight.
    Cook to well done; and let whole chickens sit for 10 minutes after cooking.

    I find myself sitting idly on the line dividing past and future,
    as if I could kill time without injuring eternity. -- Thoreau

    Posted 11 months ago #
14. 

    oldmaus
    

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    @Lawrence
    That recipes sounds great.....I copied and saved it.
    Thanks for sharing.

    Posted 11 months ago #
15. 

    igloo
    

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    Ok top secret for brisket , soak it overnight in strong black coffee , the acid will tenderize the meat and the flavor is unreal . Spice it up your way and slow cook fat side up . My friend Rick who is gone now taught me this and it won a friend of mine a Pitts and Spitts custom BBQ last year .

    Posted 11 months ago #
16. 

    Lawrence
    

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    Oooooooo sounds great Igloo.

    No problem Oldmaus.... Don't tell anybody but I been coping too...

    Cortez that sounds very much like my regular baked chicken recipe.
    A family favorite.

    Posted 11 months ago #
17. 

    igloo
    

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    You guys are making me hungry .

    Posted 11 months ago #
18. 

    schmitzbitz
    

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    Ok, this is going to confuse the hell out of some people, but for me, the best thing to barbeque is *not* meat, but fish! Get yourself a few fat salmon steaks (preferably coho or chinook/king/spring), and you'll be in heaven.

    Marinade:
    1/2 Cup - Olive Oil
    1/2 Cup - Lemon Juice
    1/2 Cup - Maple Syrup (and I'm not talking about Aunt Jemima here...)
    1/8 Cup - Fruit Juice mixed w. 1 Tbsp sugar (I usually use the syrup from my wifes home canned pears for this)
    2 Tbsp Thai Chili sauce
    2 Tbsp Strawberry Jam
    1 Tbsp Seasame Oil
    1 Tbsp Soy Sauce
    2 tsp Worchestershire Sauce
    3 Clove Garlic, diced
    2 Tbsp Fresh Grated Ginger
    Dried chili to taste
    1 oz Dark Rum

    Place salmon steaks in marinade for no more than one-hour; otherwise the alchohol will cause the connective tissues to break down. Best with cedar smoke in the mix (use a grill packet or box, not a plank).
    If using propane, pre-heat grill to high, then bring heat down to medium. Grill 10(ish) min per side.
    If using coals, wait until bed is ready, and go. Grill 10(ish) min per side.

    Posted 11 months ago #
19. 

    buster
    

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    OK I am going to take this in another direction. Korean short ribs (beef) this marinade works for any steak. It makes an awesome rib eye! It is a quick marinade only a few hours or less if you are in a hurry.

    1/2 cup soy sauce
    1 tsp grated ginger
    2 or more cloves of garlic. Crushed skin removed.
    1 tsp sesame oil
    black pepper/ crushed red pepper(like you put on a pizza) to taste
    splash of sake or white wine. (optional)
    Green onions chopped fine. If you have them.
    1/2 cup apple juice. Traditional way is to use a grated apple or pear but the quick and dirty way is good ole apple juice.

    I like to mix this all in a gallon zip lock. Then just add the meat and let it rest in the refrigerator.

    This is a nice change of pace and is a good way to impress a lady if she is kind of bored with traditional American BBQ. Serve with white rice or mix white with some brown rice. Cucumber salad and maybe some grilled summer squash.

    If you want you can use the left over marinade by putting a tri tip or steaks in the zip lock and freeze it for later use. Great for camping!

    If you are wrong and you shut up, you are wise. If you are right, and you shut up, you are married.

    Posted 8 months ago #
20. 

    hauntedmyst
    

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    We're talking BBQ here or just grilling?

    A tattoo on a beautiful woman is like graffiti on a Ferrari.

    Posted 8 months ago #
21. 

    seanz
    

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    I'm simple in my tastes just honey soy on chicken thighs that are cut in three. mmmm

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    Posted 8 months ago #
22. 

    buster
    

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    Seanz if you have an Asian market near you look for a Japanese sweet cooking wine called Mirin. If you can not find that you can add a table spoon of sugar to a cup of white wine and add soy sauce to that. If you add a garlic clove to it it is great with chicken thighs.

    Hauntedmyst, I understand your argument of the American term Bar-B-Q verses grilling. Seriously I understand I have argued the modern term my self but the term goes WAY back. 1756 the term was a description for for dressing a whole hog. Before that it was a term for cooking meat on a wooden platform of raised sticks. I try not to get to stuck on "Our" term of Bar-B-Q as most home cooks do grill and call it Bar-B-Q. Correct or incorrect its simply meat cooked over a wood or charcoal fire. Heck it is yummy in all its forms. The Asian forms such as Korean Bar-b-Q or Japanese yakatori are good as well.

    Posted 8 months ago #
23. 

    rhogg
    

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    I like to slow cook pork tenderloin submerged in homemade stewed apples, shred, add a little of your favorite sauce to the sandwich if desired. You can add onions and extra spices to the slow cooker if you want but it is not necessary. This method makes astonishingly awesome pork. It is important that you use apple cider to stew the apples.

    Posted 8 months ago #
24. 

    wolfscout
    

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    I don't make it but I do buy Maurice's BBQ or JAck Daniel's Hickory. chuckles

    Posted 8 months ago #
25. 

    jaysin
    

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    I am more tridional i am a big fan of "mexican" bbq called barbacoa I wont say what part the meat comes from

    When the going gets weird, the weird turn pro.

    Posted 3 months ago #
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    jaysin
    

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    Posted 3 months ago #
27. 

    corvinvelegost
    

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    My uncle makes a BBQ Goose that is to die for (especially with a 1/2 pint of his homebrew ale and a bowl of C&D Virginia Flake). He refuses to release the recipe to me though.

    Posted 2 weeks ago #
28. 

    bubblehead33
    

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    steak+fire+...well thats it haha thats all i need i guess.

    Posted 2 weeks ago #
29. 

    ohin3
    

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    I find that this recipe is good for a glaze, or a bbq sauce, or a marinade. If you are going to use it as a traditional bbq sauce I recommend going heavy on the honey. I cant give you quantities because I cook by my senses.

    Tuong Ot Toi
    soy sauce
    sweet soy sauce
    seasoned rice wine vinegar
    crushed garlic
    honey
    sesame oil
    Chinese 5 spice

    Also makes a killer wing sauce. Deep fry your wings and then shake them in a tupperware full of this.

    Posted 2 weeks ago #
30. 

    jchaplick
    

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    This needs to be a sticky!

    My buddy makes one of the best sauces ever, I have still not been able to remake it, its like everything in the fridge mixed together...so good though

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    Posted 2 weeks ago #

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