BBQ411.Info

Welcome to the Burnt Food Dude’s ever changing BBQ Information Blog. As always this will be a work in progress and change.

Steve

Here is something a little different.

2 cups of your favorite barbecue sauce
1 1/2 cups pulled, shredded, diced smoked pork butt
1 pound cooked spaghetti

In a sauce pan heat barbecue sauce and pork. Mix sauce with spaghetti. Garnish with some chopped onions or what ever.

Note: You could use diced smoke brisket in place of pork.

Ingredients:
1/2 cup apple jelly
1-8 ounce can tomato sauce
1/4 cup sweet rice wine vinegar
1 tablespoons light brown sugar
2 tablespoons apple juice
1 teaspoon grated fresh ginger
1 teaspoon Louisiana hot sauce
1/2-teaspoon sea salt

Preparation:
Place all of the ingredients in a small saucepan; bring to a boil, stirring until smooth. Reduce heat, and simmer, stirring occasionally for 20 to 25 minutes. Cool.

(This recipe came from Paul Kirk’s website www.baron-of-bbq.com)

Ingredients:
1/2 cup paprika
1/4 cup Kosher salt, finely ground
1/4 cup sugar
2 tablespoons mustard powder
1/4 cup chili powder
1/4 cup ground cumin
2 tablespoons ground black pepper
1/4 cup granulated garlic
2 tablespoons cayenne

Preparation:
Mix all ingredients and store tightly covered container.

1/2 cup paprika
1/2 cup kosher salt
1/2 cup light brown sugar
1/2 cup granulated garlic
6 tablespoons granulated onion

Place all the ingredients into a bowl and mix them together with your hands. Store in a plastic or glass container til ready to use. Makes 2-3/4 cups.

This is a good starter rub, but feel free to personalize it and make it your own. Add some of your favorite herbs or ground dried smoked chiles. Just make sure you keep the sweet, savory, and spicy flavors in balance.

2 cups ketchup
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup firmly packed brown sugar
2 tablespoons molasses
2 tablespoons prepared mustard
1 tablespoon Tabasco sauce
1 tablespoon of your favorite barbecue rub
2 teaspoons liquid smoke
1/2 teaspoon black pepper

Combine all the ingredients in a nonreactive saucepan and bring slowly to a boil over medium-high heat. Reduce the heat to medium and gently simmer the sauce until dark, think, and richly flavored, 10 to 15 minutes. Transfer the sauce to clean, or even sterile, jars and store in the refrigerator. It will keep for several months.

Sweet & Spicy Wings
ingredients
3.5 pound chicken wings (about 25) tips removed
1/4 cup apricot preserves
1/4 cup balsamic vinegar
1/2 teaspoon ground ginger
1/8 – 1/4 teaspoon cayenne pepper (to taste)
1/2 teaspoon Kosher salt (or to taste)

Preparation
1. Mix everything except wings in a bowl. Reserving 1/4 cup
2. Add wings and toss to coat well, leave sit 15 to 20 minutes
3. Grill over a medium low 2 zone fire, covered 25 – 30 minutes turning every so often. If wings appear to be over cooking (read burning) move to cool side of the fire.
4. Baste with reserved marinade during the last 10 minutes of cooking.

Note: If you don’t have a grill, you may cook these in your broiler.

Grill temperatures can be judged by holding your hand about 2 inches about the grill grate.

* Very hot: You can hold your hand at grill level only 1 to 2 seconds.
* Hot: You can hold your hand at grill level only 2 to 3 seconds.
* Medium-hot: You can hold your hand at grill level only 3 to 4 seconds.
* Medium: You can hold your hand at grill level only 4 to 5 seconds.
* Medium-low: You can hold your hand at grill level only 5 to 6 seconds.
* Low: You can hold your hand at grill level only 6 to 7 seconds.