Archive for May, 2007

“Hot and Fast” Beef Brisket

Tuesday, May 29th, 2007

Beef Brisket
BBQ beef brisket.

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Winter Sizzler Pulled Pork

Tuesday, May 29th, 2007

Pulled Pork
BBQ pulled pork with smoky bbq sauce.
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Baby Back Ribs

Tuesday, May 29th, 2007

Dan with Ribs

This recipe took first place at the 2007 Winter Sizzler.

BBQ ribs with smoky sauce.

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Winter Sizzler barbequed Chicken

Tuesday, May 29th, 2007

Barbecued Chicken
Barbecued Chicken
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Red Chili

Tuesday, May 29th, 2007

Adapted from Jim Weller’s Macktown Chili.

Ingredients

  • 3.4 lbs beef chuck shoulder steak (2 supermarket packs)
  • 14 oz beef stock
  • 14 oz turkey stock
  • 1 8-ounce can Hunts tomato sauce
  • 1 teaspoon Tapatio mexican hot sauce (substitute Tabasco)
  • salt
  • spice mix, recipe follows

Chili Spice Mix

  • 8 tablespoons (1/2 cup) New Mexico chile powder
  • 2 tablespoons Chipotle chile powder (Sizzler - substituted 1 heaping teaspoon de Arbol)
  • 3 tablespoons ground cumin
  • 1 tablespoon granulated garlic
  • 1 tablespoon onion powder
  • 1/2 tablespoon arrowroot

Note: the first time we made this chili recipe, as Jori remembers it was much better when using fresh garlic and onion instead of powdered. 1/5/07 — chili starts simmering at 12 noon.

Directions

Heat 4 1/2 quart dutch oven over turkey fryer flame. Add 1 tablespoon oil and brown cubed meat in batches. Remove meat and deglaze with stock. Return meat to dutch oven.

Add stock, tomato sauce, and three quarters of the chili spice mix. Bring to boil, reduce to simmer.

Simmer for two hours. Stir in hot sauce and remaining chili spice mix. If the chili is too thick, add a bit of water or beer.

Simmer for another 30 minutes or until tender. Season with salt.

Cool chili and fill 32 oz turn-in container and allow to mellow overnight. Consume remaining chili with gusto.

At 1PM, reheat chili for 2PM turnin.

Cape Cod Classic smoky fish tacos

Tuesday, May 29th, 2007

Ingredients

  • 1 lb fillets of striped bass or other similar fish
  • 1 cup Lawry’s mesquite and lime marinade
  • 1 1/2 limes
  • Salt to taste
  • 2 or more large flour tortillas
  • 1/2 head cabbage, shredded
  • 1/2 avocado, diced
  • 1/2 cup sour cream
  • 1 teaspoon cumin, or more as desired
  • 1/2 teaspoon chipotle powder, or more as desired

Directions

Place fish fillets in shallow glass dish. Pour marinade over fillets, add juice of 1 lime. Cover and marinate for 30 minutes at room temperature.

Cut 3 small tortillas out of each large tortilla.

Soak 1/2 cup of shredded cabbage in remaining lime juice. Arrange remaining shredded cabbage on platter.

Combine sour cream, cumin and chipotle powder. Put mixture into squeeze bottle.

Preheat smoker to 200 degrees.

Transfer fillets to smoker, skin side down. Pour a little marinade over fillets. Smoke for 45-50 minutes or until flesh is opaque and flakes easily.

While fish is smoking, grill tortillas on separate heat source, over high heat. Leave tortillas on heat for just long enough to color.

Remove fish from smoker. Flake into bite-sized chunks with fork, discarding skin. Season fish chunks with salt as needed.

Line each tortilla with lime-soaked shredded cabbage, then fill with fish chunks. Top with a squiggle of sour cream mixture, then tuck in avocado chunks.

Arrange tacos on platter, mounding shredded cabbage for support and decoration.

Cape Cod Classic Beef Brisket

Tuesday, May 29th, 2007

Ingredients

  • 1 packer beef brisket, previously frozen
  • 1/2 cup brisket rub, recipe follows

Brisket Rub

  • 1/4 cup + 1 tablespoon chipotle powder
  • 1/8 cup + 1 tablespoon salt
  • 1/8 cup onion powder
  • 1/8 cup garlic powder
  • 1/8 cup dry mustard
  • 1 tablespoon cayenne

Directions

Trim away major fat from brisket. Cut out fat between flat and point, separating into two pieces. Rub both. Return to cooler.

7:00PM: Remove brisket from cooler. Go to cook’s meeting.

7:30PM: Start 20 briquettes, and dump onto charcoal bowl jam-packed with Wicked Good Competition lump. Add two chunks oak. Close top damper 1/3.

8:00PM: T-17:30 0:00 elapsed Add brisket on top rack, flat in center with fat side down. Lay point completely over flat. Smoke at 215 degrees, measured at top rack.

10:30PM: T-15:30 2:30 elapsed Lift entire middle section off. Add pork picnic on bottom rack. Add apple smoke wood. Baste with apple juice.

6:00AM: T-7:30 10:00 elapsed Check on brisket while starting ribs. Baste.

9:00AM: T-4:30 13:00 elapsed Begin checking flat for doneness when temp hits 180. When fork tender, pull flat, wrap in foil with beef stock, add to heated cooler. Continue cooking point.

1:25PM: T-5 17:30 elapsed Fill turn-in box - Fan from one corner of box - brush with remaining beef stock

Cape Cod Classic Pulled Pork

Tuesday, May 29th, 2007

BBQ pulled pork with vinegar sauce.

Ingredients

  • 1 pork picnic, bone in
  • 1 1/2 cups vinegar sauce, recipe follows
  • 3/4 cups Perfect Picnic rub, recipe follows

Vinegar Sauce

Adapted from Smoke and Spice, p 292

Combine, dissolve, shake…

  • 3/4 cup cider vinegar
  • 3/4 cup white vinegar
  • 2 tablespoons white sugar
  • 1 tablespoon turbinado sugar
  • 1 tablespoon smoked kosher salt
  • 1 teaspoon fresh ground pepper
  • 1.5 teaspoons cayenne pepper (this was probably too much!)

Perfect Picnic Rub

Adapted from Smoke and Spice, p 62

  • 5 tablespoons ground black pepper
  • 1/4 cup turbinado sugar
  • 2 tablespoons kosher salt
  • 1 tablespoon wasabi powder
  • 1 teaspoon smoked chipotle powder
  • 1 tablespoon dried onion flakes, slightly ground

Directions

Trim away major fat from pork. Inject pork with 1 cup sauce. Dust with butt rub. Wrap and return to cooler for as long as possible.

8:00PM: Start smoking the beef brisket over oak wood smoke, at 215 degrees, measured at upper grate.

10:30PM: T-14:30 0:00 elapsed Add pork picnic on bottom rack, fat side down. Add apple wood.

6:00AM: T-7:00 7:30 elapsed Check on pork while starting ribs. Baste.

9:00AM: T-4:00 10:30 elapsed Begin checking for doneness when temp hits 180. When fork tender, wrap in foil and add to heated cooler.

12:30PM: T-30 14:00 elapsed Turn in ribs. Unwrap pork and begin pulling. Sauce with remaining vinegar sauce in squeeze bottle.

12:55PM: T-5 14:30 elapsed Fill turn-in box - A bunch of “torpedoes”

BBQ Pork Spareribs

Tuesday, May 29th, 2007

BBQ ribs with chipotle-tamarind sauce.  These came in dead-last at the Cape Cod Classic in 2006.  Nasty!

Ingredients

  • 2 racks fresh pork spareribs, 3lbs each, trimmed St. Louis style
  • 1/2 cup powderpuff rib rub, recipe follows
  • 1/3 cup chipotle-tamarind sauce, recipe follows

Powderpuff Rib Rub (1/2 recipe)

Adapted from Raichlen’s Barbeque Bible - Sauces, Rubs & Marinades, p 25

  • 1/8 cup celery seed
  • 2 tablespoons kosher salt
  • 2 tablespoons garlic powder
  • 1/8 cup paprika
  • 1 tablespoon black pepper, coarse-ground in a molcajete

Chipotle-tamarind sauce

  • 1 frozen chipotle pepper in adobo
  • 1/4 cup tamarind extract
  • 1 tablespoon honey

Directions

Trim ribs to St. Louis style if needed. Peel membrane. Cut out middle 8 bones (for turn-in). Dust with rub, cover with plastic wrap, put on ice.

5:30AM: T-7:00 Use a dry, foil-lined waterpan. Start a full chimney of Kingsford briquettes. Dump after 30 minutes, add 2 chunks apple wood. Target temp is 215 at upper grate, 230 lid.

6:00AM: T-6:30 Lay one slab flat, bone-side down, on the center of each grate, with extra bones kept away from edges.

11:30AM: T-1:00 5:30 elapsed Check for doneness. Baste with apple juice. If nowhere near done, foil and return to cooker.

12:15AM: T-15 6:15 elapsed Baste and taste one end-rib from each rack. Pick a winner.

12:20AM: T-10 6:20 elapsed Place ribs meat-side down on cutting board. Slice each rib with a single long, slow pull of the knife. Reassemble rack. Flip meat-side up and brush with chipotle-tamarind sauce.

12:25AM: T-5 6:25 elapsed Fill turn-in box - 6 bones back to front, angled slightly to show top and cut edge.

Chimichurri Marinade

Tuesday, May 29th, 2007

Adapted from Boy Meets Grill. Makes about 2 cups.

Bobby Flay uses this marinade for grilled rib-eye steak, which is quite tasty. But we use it more often to marinate flank steak or skirt steak for fajitas. Jori’s mother also used this marinade for lamb kebobs–to rave reviews–on the occasion of our engagement party.

Ingredients

  • 6 cloves garlic, peeled
  • 3 bay leaves
  • 2 jalapeno peppers, or more to taste
  • 1 tablespoon kosher salt
  • 1/4 cup white wine vinegar
  • 1 tablespoon ancho chile powder
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup fresh flat-leaf parsley
  • 1/4 cup fresh or 2 tablespoons dried oregano leaves (fresh is better, but not always readily available)
  • 1/3 cup olive oil

Directions

Place all ingredients in a food processor and process until smooth.