It's Big, It's Bad and it's right HERE! A Whole Meal in BBQ
STEAKS AS BIG AS YOUR HEAD:
2 porterhouse steaks, each about 1 3/4 pounds and 1 1/2 inches thick or
4 T-bone steaks, each about 12
ounces and 1-inch thick, or other cut of your choice.
4 cloves garlic, peeled and cut into slivers
cups extra-virgin olive oil
2 tablespoons chopped fresh rosemary leaves,
or 1 tablespoon dried rosemary
Coarse salt, such as kosher
salt Freshly ground pepper
1. Rinse the steak under cold running water and pat dry with paper towels. With a sharp knife, make several small
cuts in the meat, without cutting all the way through. Press a sliver of garlic into each cut. If you have any garlic left
over, set it aside.
2. In a shallow, non-reactive pan, mix together the olive oil, rosemary, salt, pepper, and any leftover
slivers of garlic.
3. Place the steak in the olive oil marinade and turn to coat. Let sit at room temperature for about
4. Meanwhile, prepare a charcoal fire or preheat a gas grill for direct grilling over high heat.
the steaks from the pan, discard the marinade, and place the steaks on the grill. A thicker steak (such as the porterhouse)
will take at least 10 minutes per side to reach medium-rare (145 degrees F on an instant-read thermometer) and a thinner steak
(such as the T-bone) will take as little as 7 minutes per side.
6. Remove the steak from the grill and place it on a cutting
board. Cover the meat with a piece of aluminum foil to keep it warm, and allow the meat to rest for 5 minutes. Cut the meat
off the bone, and slice it against the grain. Top each serving with 1 or 2 pats of rosemary butter, if desired.
These are my personal favorites. Memphis-style ribs are called dry ribs because they are
crispy and chewy and grilled without any sauce. They are, however, sometimes served with sauce on the side often vinegar sauce.
Place it in small pitchers on the table for people to pour over the ribs. For those who have to have barbecue sauce, I put
out a couple of pitchers of my doctored store-bought and fix the offending consumer of my ribs with a hard glare. Try em without
sauce first. See what good ribs taste like without being covered up with a sweet tomato-y sauce.
1 3/4 cups cider vinegar
1 3/4 cups apple cider
cloves garlic, peeled and minced
2 bay leaves
tablespoons Louisiana-style hot sauce, such as Tabasco
3/4 cup BBQ Rub
Vinegar Sauce, optional
About 3 cups wood chips
Your ribs may already be trimmed, or you can ask the butcher to trim them. To do it yourself, place the ribs meat side up
on a cutting board. There is a line of fat at the base of the ribs; cut along it to remove the cartilaginous rib tips. Turn
the meat over, rib side up. Cut off the flap of meat on the inside of the ribs. (The reason for removing these pieces is that
they will burn well before the ribs are done. You can season them and grill them over direct heat
for about 15 minutes, turning once. They are delicious.) With the rib side up, finesse a sharp knife under the tough membrane that covers the bones. Working from one rib to the next, pull the membrane off
the rib. (For a better grip, grab the membrane with a paper towel.) The membrane may tear and you may have to start over,
but be patient removing the membrane allows the spices and smoke to penetrate the ribs and makes the ribs much more attractive
and easy to eat.
2. In a shallow, non-reactive pan large enough to hold the ribs, mix together 1 cup of the cider vinegar,
1 cup of the cider, the garlic, bay leaves, 2 tablespoons of the hot sauce, and salt. Put the ribs in this marinade, turn
to coat, cover with plastic wrap, and refrigerate for at least 8 hours and up to 16 hours, turning once during this time.
Two hours before you are going to grill, remove the ribs from the pan and pat dry. Discard the marinade. Sprinkle the ribs
all over with 1/2 cup of the rub, patting it on with your fingers. Cover and refrigerate for about 1 1/2 hours. Remove the
ribs from the refrigerator and let sit at room temperature for 30 minutes before grilling.
4. Mix the remaining 3/4 cup
cider vinegar, 3/4 cup cider, and 1 tablespoon hot sauce. You will apply this mixture to the ribs once every hour or so with
a spray bottle, a barbecue mop, a pastry brush, or a long-handled spoon.
5. Soak the wood chips (hickory, oak, or apple)
for at least 30 minutes in cold water.
6. Prepare a charcoal fire or preheat a gas grill for indirect grilling over low
heat. Drain the wood chips and add 1 cup to the grill.
7. Grill the ribs, covered, until they are crispy, and the meat
has pulled back from the bone, 3 to 4 hours, depending on the heat of your grill. Spray or baste the ribs with the vinegar-cider
mixture every hour, and turn them once during grilling. Dont forget to add more wood chips and, if using charcoal, more coals
as needed (check every hour or so). You should have enough soaked wood chips for about 3 hours of cooking time; if your ribs
take longer, you will need to soak more chips.
8. If the ribs are done before you are ready to eat, wrap them in heavy-duty
aluminum foil and leave them over very low, indirect heat for up to 1 hour.
9. Remove the ribs from the grill, spray or
baste with any remaining basting liquid, and sprinkle with the remaining 1/4 cup of rub. Serve as is or with vinegar sauce.
Oh, man. This is what barbecue is all about. The
perfect summer meal when you've got family and friends over. It takes the better part of the day to make, so allow yourself
at least 4 or 5 hours. If I have friends coming over about noon, I usually start my pork butt at about 7 A.M. Thats why I
have hot dogs and hamburgers at the ready. These are the appetizers to get you ready for the main event.
And lets face it, any time you can walk into your local grocery store and ask for butt, its
the start of a good time. Best part about this is that pork butt is a pretty inexpensive cut of meat and you dont have to
go to a fancy butcher shop to get it. I usually go into one of my local chain supermarkets and ring the butcher bell. Plus,
its neat to see the window slide open and talk to someone about ordering a butt. You obviously can tell ... Im a butt man.
Dont get fancy rolls or bread. Cheap buns (theres that butt thing again) and squishy white bread are the order of the day.
They soak up all the juice from the pulled pork and absorb the sauce. Great with collards, corn bread and Classic Cole Slaw.
This, my friends, is good eating!
5 pounds fresh (not smoked) pork butt,
bone-in (look for the cut sold as Boston Butt) 1/3 cup BBQ Rub 5 cups BBQ sauce About 4 cups wood chips.
I am a big fan of the cobbler. I like apple cobbler, but always feel like
its just apple pie that went wrong. But the colors of a blueberry cobbler are wonderful. The brown and tan of the crust, the
purple-blue of the berries all sitting there, waiting. American as apple pie... I dont think so.
FOR THE FILLING:
4 cups blueberries (24 ounces),picked over, rinsed and drained
1 1/2 teaspoons finely grated orange zest (from 1 orange)
cup freshly squeezed orange juice (from 1 orange)
teaspoon ground cinnamon
pinch of ground nutmeg
1. Position a rack in the center of the oven, and
preheat the oven to 375 degrees F.
2. Mix all of the filling ingredients gently in a bowl. Let sit at room temperature
for 15 minutes. Spoon into a 9-inch pie plate or quiche pan, then place the pan on a baking sheet. Bake until the fruit begins
to bubble, about 10 minutes. While the fruit is in the oven, make the topping.
FOR THE TOPPING:
1 1/2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 teaspoons finely grated orange zest (from 1 orange)
5 tablespoons unsalted butter, chilled
1 cup buttermilk
In the work bowl of a food processor or in a mixing bowl, blend together the flour, sugar, baking powder, baking soda, orange
zest, and salt. If using a food processor, add the butter and pulse until dry and crumbly. If mixing by hand, cut the butter
into the flour mixture with a pastry cutter or two knives until crumbly. Add the buttermilk, and mix just until a soft dough
forms. Do not over mix.
2. When the fruit is bubbling, remove the pie pan from the oven and cover the top with
heaping tablespoonfuls of batter. (The batter will spread during baking to form a complete crust.) Return the pan to the oven
and bake until lightly browned, about 30 minutes, or until the center is no longer doughy (poke it with a knife to check).
Remove from the oven and cool, at least slightly, on a cake rack. Serve warm or at room temperature, either plain or with
classic vanilla ice cream or whipped cream.
1 cup sugar
Zest of 1 lemon, removed in wide strips with a vegetable peeler
Zest of 1 lime, removed in wide strips with a
2 liters seltzer, chilled
1/2 cup freshly squeezed lemon
juice (from 2 to 3 lemons)
3 tablespoons freshly squeezed lime juice (from 1 to 2 limes)
Ice, for serving
Mint sprigs, and lemon and lime slices, for garnish
1. In a small saucepan
set over medium heat, combine the water, sugar, and lemon and lime zests. Bring to a boil, lower the heat, and simmer, stirring
occasionally, for 5 minutes. Remove from the heat and cool to room temperature. Remove and discard the zest. Cover the syrup
and refrigerate until thoroughly chilled or for up to 2 days.
2. Just before serving, combine the sugar syrup, seltzer,
lemon juice, and lime juice in a 3- or 4-quart pitcher. Serve over ice in tall glasses, and garnish with mint sprigs, and
lemon and lime slices, if desired.