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Re: [OM] BBQ wars

Subject: Re: [OM] BBQ wars
From: Chuck Norcutt <chucknorcutt@xxxxxxxxxxxxxxxx>
Date: Mon, 17 Aug 2009 17:07:04 -0400
I appreciate the sauce recipe but this is grillin'.  This ain't 
barbecue.  :-)

Chuck Norcutt


Ken Norton wrote:
>> That's all well and good, but I still prefer a nice mound of boneless,
>> smoky BBQ goodness. And I've had BBQ where the sauce was an
>> afterthought, squirted on after it was piled on a plate.  There's no
>> time for the flavor of the sauce to work its way into the meat.
>>
> 
> 
> I really like country-style ribs.  That seems to be about the best
> compromise.  What I do is apply a dry-rub a day or two before cooking, then
> slow cook them over charcoal for two hours.  Then i dunk each piece in my
> sauce and place them back on the grill.  Just when the sauce on the bottom
> gets nice and gooey, I flip them over.  Then at the point that side is
> gooey, I dunk the pieces in the sauce again and repeat the process with
> frequent turnings.  USUALLY two dunkings will do it, but sometimes three if
> my sauce isn't thick enough from too little honey.  By this point the grill
> temperature is low enough that things don't burn (hopefully).  I find that
> an hour and a half to two hours on the grill after the initial dunking seems
> to be about right and will drive some aspects of the sauce about 5mm into
> the meat while the red tinge from the dry rub will go most of the way in.
> 
> Just to give you a teaser--this is not all inclusive ingredients of my sauce
> (and by the way, I always serve two versions--medium and hot):
> 
> - Two bottles of "Open Pit Hickory" and two bottles of "Open Pit Original".
> - One container of honey (you'll use most of it)
> - One bottle of "Red Hot" (you'll use most of it)
> - Two tablespoons olive oil
> - One half bulb of garlic-crushed or minced to 2mm chunks) (approximately
> four tablespoons)
> - One large green pepper minced very fine (2mm chunks)
> - One package of green onions sliced up fine (2mm slices)--all the way up
> the stems
> - One medium onion, minced very fine (2mm chunks)
> - Two or Three Aneheim chili peppers minced--no seeds
> - Two banana peppers - minced
> - One tablespoon of mustard seeds, lightly crushed
> - One tablespoon salt
> - One tablespoon fresh course ground black pepper
> - One teaspoon finely ground white pepper
> - One green chili pepper (optional) minced very fine (2mm chunks)
> - One fresh Jalapeno pepper (optional and variable up to three) minced very
> fine (2mm chunks)
> - One Half tablespoon soy sauce
> - One Half tablespoon Worsechester sauce
> - Three tablespoons lemon juice (substitute with up to one tablespoon lime
> juice)
> - One tablespoon Mayo
> - One tablespoon brown sugar
> - Spices, lots and lots of spices and other non-mentioned ingredients. (you
> don't think I'm going to tell you everything, do you? Let's just say that
> there are at least a few more items in the fridge that may appear in the
> list and on rare occasion may include a cheep red wine suitable for cooking)
> 
> Simmer covered for up to three hours, stirring often. When dunking, keep the
> saucepan hot so it doesn't cool the meat down too much and don't plunge raw
> meet into the sauce.
> 
> Serve cool. This is enough sauce for 18-20 pounds of meat and still gives a
> pint or two left over for table service. The grilling area and grill will be
> a disaster area--plan on a full-tilt burnoff later.
> 
> In spite of the appearance of various pepper products in the list, the sauce
> really isn't all that spicy hot when it is cooked over the grill.  In fact,
> what happens is that the long-term cooking process really deadens the heat
> and the honey creates a cooling affect too. If you want to heat up your ribs
> a bit, just dip them in some extra sauce. The ribs will be gooey and a bit
> sticky from the cooked on sauce, but the brilliance of this setup is that
> the applicaton of a touch of fresh sauce to the meat will just intensify the
> flavors, not change them.
> 
> It is absolutely critical that I use "Open Pit" and honey.  "Open Pit" is
> the only major commercial brand of BBQ sauce that doesn't burn and honey
> doesn't either. The honey and "Red Hot" pepper sauce are the user
> variables.  For an entire bottle of Red Hot, you'll need an entire bear
> container of honey.  If you use half a bottle of Red Hot, use half a bear of
> honey. Using "Open Pit" may seem like a compromise--it isn't totally
> homemade.  Neither is many of the other ingredients. I did try this starting
> from scratch with tomato paste, and found it too much work for no gain.
> Trust me, this ain't no Open Pit sauce in the end.  BTW, I've tried this
> with other commercial BBQ sauces and other pepper sauces.  ONLY Open Pit and
> Red Hot will do.  There is something very specific about their recipes that
> work for this.  I can't get other brands of pepper sauce to work the same.
> 
> The rest of the minced ingredients create a most unusual BBQ sauce--it's a
> sauce that you can actually chew.
> 
> Because of the peppers, Karen won't let me cook this in the house anymore.
> Our eyes burn for weeks when coming into the house.
> 
> When grilling the country-style pork ribs, I always cover the top of the
> ribs with pieces of chicken (full skin on legs, quarters, wings, etc). When
> flipping the ribs over, I have to move all the chicken over or up on the
> riser grill. Unsauced meats can be kept over on a small part of the grill.
> Beef ribs can be cooked in the same grill, but must be kept separate. I've
> also had EXTREMELY positive results with a Turkey breast or small turkey
> cooked in there too and dunked in the sauce.
> 
> At the end of the 3.5 - 4.0 hours of cooking, place all the meat in a
> TIGHTLY covered large aluminum-foil disposable broiler pan with one
> tablespoon of water and place in a 250F oven for 30-45 minutes to make the
> rib meat dislodge from the bones.
> 
> The thing about the ribs and chicken is that the juices from the chicken
> flow down onto the ribs which keeps them from drying out, it tenderizes it
> and it changes the flavor characteristic very slightly taking away the edgy
> pork flavor that a lot of people don't care for. The juices from the pork
> affect the chicken and give it a flavor that is very rich. As the chicken is
> not directly cooked by the flame (pork is underneath it), it cooks more
> slowly and doesn't burn or dry out.
> 
> The turkey done this way doesn't taste like turkey at all.  In fact, you can
> totally mistake the outer layers for pork.
> 
> The key to all this is one word: carmelization.
> 
> AG
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