Buster has placed a total of 53 MasterCook recipes in this file: Andouille - Ellen's Andouille - Richard's Apple City Barbecue - 1994 Memphis In May Bbq Barbecued Ham - Ala Starzingers Barbecued Ribs With Peanut-Chipotle Sauce Barbecued Short Ribs Barbequed Beef Short Ribs Bbq Pork Roast Bbq Ribs 1991 World Bbq Contest Winner "Memphis In May" Bbq'd Baby Back Ribs Beef Brisket From Kip Belly's Brisket Berry Fine Baby Back Ribs Black Velvet Beef Roast Bubba Tom's Eastern North Carolina Style Barb Bubba Tom's Eastern North Carolina Style Barbecue Burnt Ends Captain's Table Bbq'd Roast Coca-Cola Ribs Cured And Smoked Pork Ribs Don Martin's Smoked Brisket Dwight's Smoked Brisket Easy Barbecued Beef Easy Pork Ribs Emeril's Smoked Beef Brisket Kent's Killer Brisket M. L. Mclemore's Lone Star Baste Memphis Hogaholics Award-Winning Ribs Mike's Smoked Turkey Breast Mustard Glazed Pork Ribs Never-Fail Beef Brisket (Smoke Then Into Oven) Pork Baby Back Ribs Pork Ribs Prime Plus Short Ribs Q'ing Ribs 101 Red's Barbecued Brisket Renowned Mr. Brown Pork Butt Shake 'n' Smoke Ribs Simple Beef Brisket Smoked Beef Brisket Smoked Hamburger Salami - Three Versions Smoked Prime Rib Smoked Prime Standing Rib Roast Southern Spareribs Super Swine Swizzlers Ribs And Dry Rub Sweet Smoked Bourbon Ribs Texas Barbecue Show - Barbecue Brisket Texas Barbequed Beef Brisket Texas Bbq Brisket Texas Bbq Ribs Texas Dry Ribs Vodka-Chocked Cherry Ribs World Championship Barbequed Ribs ----------------------------------------------------------- * Exported from MasterCook Buster * Andouille - Ellen's Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds pork -- (2 lb. fat, 2 lb. -- lean) [usually Boston butt] 1 pound inner lining of pork stomach OR largest intestine -- (chitterlings) 2 each cloves of garlic 3 each bay leaves 2 each large onions 1 tablespoon salt -- (not iodized) 1 tablespoon pepper 1 teaspoon cayenne pepper 1 teaspoon chili pepper 1/2 teaspoon ground mace 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 1 tablespoon minced thyme 1 tablespoon minced marjoram 1 tablespoon minced parsley (you can use an extra pound of pork instead of the tripe.) - Chop, do not grind the meat. Mix with seasonings. Stuff into casings. Age at least overnight and then smoke several hours using hickory, hackberry or ash. (Do not use pine.) Throw anything sweet, such as cane sugar or syrup, raw sugar, molasses, sugar cane or brown sugar on the wood before lighting. From: Ellen Cleary Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Andouille - Richard's Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds pork -- fat and lean -- separated 2 teaspoons garlic powder 2 tablespoons kosher salt 1 tablespoon ground black pepper 1 teaspoon red pepper flakes 2 teaspoons cayenne 3 tablespoons paprika 1/2 teaspoon ground mace 1 teaspoon thyme 2 tablespoons sugar 1 teaspoon Prague powder #1 3/4 cup cold water 1/2 cup soy concentrate wide hog casings Grind the fat through a 1/4 inch plate. Grind lean meat through 1/2 inch plate. Dissolve Prague powder in water to ensure even distribution. Mix all ingredients, except casings, well. Stuff into casings and twist at 12 inch intervals to form links. Hang sausages in front of a fan in a cool place overnight to dry. Smoke at less than 140F for 6 to 8 hours. Refrigerate until firm. Freezes well. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Apple City Barbecue - 1994 Memphis In May Bbq Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***DRY RUB*** 10 tablespoons black pepper 10 tablespoons paprika 5 tablespoons chili powder 5 tablespoons red pepper 5 tablespoons garlic powder 3 tablespoons celery salt 1 tablespoon dry mustard ***FINISH SAUCE*** 32 ounces Hunt's ketchup 8 ounces soy sauce 4 ounces Worcestershire sauce 1 tablespoon garlic powder 8 ounces apple cider vinegar 4 ounces apple juice 1 tablespoon white pepper or to taste Mix dry rub ingredients. Rub into pork ribs. Put rubbed ribs into the refrigerator for 4 to 10 hours before cooking. Bring sauce ingredients to a boil. Then add I finely grated onion, 1 grated medium Golden Delicious apple and 1/4 grated small bell pepper. Cook until desired thickness. Cook prepared ribs for about 5 1/2 to 7 hours over charcoal kept at 180 to 200F. Baste occasionally with warm apple juice. Use soaked applewood chips in the fire to create a sweet flavor. About 30 minutes before serving, brush ribs with finish sauce. Right before serving, sprinkle on dry rub. Serve sauce on the side. TIP: Don't rush the cooking process. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Barbecued Ham - Ala Starzingers Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 each cured ham -- about 7 pounds 1 tablespoon cinnamon 1 teaspoon dry mustard 1 tablespoon ginger 1/2 teaspoon cloves -- ground 2 ounces JD sour mash whiskey 2 tablespoons brown sugar 1/2 teaspoon molasses 2/3 cup wine vinegar pineapple juice Make your fire of prune or fruit wood, approximately two or three inches in diameter, and enough charcoal to keep the bed of coals at an even heat. If ham still has some of the rind, cut it off. Leave fat on and score. Place ham in cooker, and cook it about the same length of time you would bake it (follow directions on label for the type of ham you have). Baste ham as it cooks. The outside fat will char black, but don't let that worry you. Just don't let it burn. Keep the fire constant. When ham is done, break off charred fat with a knife. Put back on cooker for another 10 or 15 minutes and use up remainder of basting sauce. Remove ham, cut off excess fat, slice, and serve..... Basting Sauce: Place the cinnamon, mustard, ginger, and cloves in a mortar, or small jar, and cover with the whisky. (The alcohol will dissolve the essential oils, and that's what gives the flavor). Let set for an hour or so. Put the brown sugar, molasses, and vinegar in a pint jar. Grind the spices with a pestle, or stir well, and add to the vinegar-sugar solution. Pour in enough pineapple juice to make a pint. Stir well. Now your are ready to paint your ham. Mix the sauce each time you baste, so that the spices are evenly distributed. Don't leave any dregs in the jar, put them all on the ham to get the full, spicy flavor. By "Carey W. Starzinger" on Jul 10, 1997. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Barbecued Ribs With Peanut-Chipotle Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups soy sauce 1 cup water 4 tablespoons chopped ginger 3 centiliters garlic coarsely chopped 2 ra pork ribs Combine the soy sauce, water, ginger and garlic in a medium saucepan and bring to a boil. Turn off heat and let cool. Place ribs in a large roasting dish. Cover with the marinade and let marinate in refrigerator for 24 hours. Remove ribs from marinade. Grill the ribs turning and brushing with the sauce until cooked through. [Bill's comment: I think these ribs would be better if smoked after marinating. Also remove the membrane from the bone side of the ribs before marinating.] Posted to the BBQ List by Bill Wight on Aug 30, 1998. NOTES : Use Peanut-Chipotle Sauce for dipping sauce on these ribs. Serve with a Tomatillo-Corn relish. Both recipes are in this recipe archive. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Barbecued Short Ribs Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds short ribs -- (or chicken) 2 cups chicken broth 2 cups water -- (enough to barely -- cover ribs) 1 tablespoon brown sugar 1/4 cup cider vinegar 1/4 cup catsup 2 tablespoons tomato paste 1 tablespoon dry mustard 1 teaspoon Worcestershire sauce 1/4 teaspoon ground cloves 1 teaspoon chili powder 1/4 teaspoon cayenne pepper The day before grilling the ribs, put the sugar and vinegar in a pot large enough to hold the ribs and place over medium heat on top of the stove. Cook until the vinegar reduces and forms a syrup with the sugar, about 8 minutes. Watch carefully, as the syrup will suddenly darken in color. Immediately add the broth, water, catsup, tomato paste, mustard, Worcestershire, cloves, chili powder and pepper and bring to a boil. Add the ribs and cook 20 minutes. (If using chicken, cook for 10 minutes.) Remove from heat, remove the ribs from the liquid and place covered in the refrigerator. Cook the liquid over medium heat until it becomes thick and syrupy. The next day, light a charcoal grill. Place the ribs on the grill so they are not directly over the coals and cover the grill so that smoke collects inside. If your grill does not have a cover, improvise one out of aluminum foil. Cook for 40 minutes, basting with barbecue sauce every 10 minutes. When ribs are well heated, remove to a platter and serve. Offer any additional barbecue sauce on the side. Posted to the BBQ List by Carey Starzinger on Jun 04, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Barbequed Beef Short Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 pounds beef chuck ribs cut into 1 rib pieces 1 cup water 3/4 cup soy sauce 2/3 cup dry sherry 1/2 cup packed dark brown sugar 6 each cloves garlic -- minced 1 tablespoon ground red pepper 1 tablespoon fresh grated ginger 2 teaspoons Chinese five spice powder Trim excess fat from ribs. In large roasting pan, arrange ribs in single layer. For marinade, in medium saucepan combine remaining ingredients. Cook over medium heat on range top until sugar is dissolved. Remove from heat; cool slightly. Pour marinade over ribs. Cover and marinate in refrigerator for at least 1 hour, turning ribs once. Cover roasting pan with foil. Arrange medium hot briquettes around drip pan. Place roasting pan on grill, cover grill and cook ribs 45 minutes. Remove ribs from roasting pan and place directly on grid; reserve marinade. Continue cooking in covered grill, 45 to 60 minutes longer or until ribs are tender, turning occasionally. Brush ribs again with reserved marinade during last 10 minutes of grilling. Posted to the BBQ List by Carey Starzinger on Sep 24, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bbq Pork Roast Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds pork -- center cut loin 1 tablespoon sage 1 teaspoon allspice 1 teaspoon coriander 1 teaspoon nutmeg 8 peppercorns 1 tablespoon season salt 1 cup applesauce 1/2 cup brown sugar Combine sage, allspice, coriander, nutmeg, peppercorns and season salt in food processor. Pulse until spices are combined. Pat dry pork roast and press spices on fat cap of roast. Roast in dome BBQ grill until 160F. internal temperature with indirect roasting. This can be done with a pan directly under the roast and coals placed on either side of pan. Roasting time should be about 90 minutes. During the last 30 minutes of roasting, combine applesauce and brown sugar and coat top of roast. Continue roasting until internal temperature is 170F. Apply applesauce mixture until all is used. Remove roast from grill and let set for 15 minutes before carving. Posted to the BBQ List by Carey Starzinger on May 29, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bbq Ribs 1991 World Bbq Contest Winner "Memphis In May" Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***DRY RUB*** 4 teaspoons paprika 2 teaspoons salt 2 teaspoons onion powder 2 teaspoons ground black pepper 1 teaspoon cayenne ***SAUCE*** 6 tablespoons salt 6 tablespoons black pepper 6 teaspoons chili powder 4 cups ketchup 4 cups white vinegar 4 cups water 1 large yellow onion -- diced 1/2 cup sorghum molasses DRY RUB DIRECTIONS: Mix in jar, cover and shake well to mix. Sprinkle rub liberally on ribs. Allow to stand 20 to 30 minutes at room temperature until rub appears wet. RIB SMOKING DIRECTIONS: Prepare smoker for long, slow cooking using hickory chips for flavor. Cook ribs, bone side down at 230F for 2 hours using indirect heat. Turn and cook 1 more hour. During last 15 minutes, baste with BBQ sauce diluted by 1/2 with water. Serve ribs with warm undiluted sauce on the side. BBQ SAUCE DIRECTIONS: Combine all ingredients in a large saucepan. Bring to a rolling boil, reduce heat and simmer for 1-1/2 hours, stirring every 10 minutes or so. Pour into sterilized jars, seal and let stand for 2 to 6 weeks before using. Posted to the BBQ List by Carey Starzinger on Jun 10, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bbq'd Baby Back Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***DRY RUB*** 4 teaspoons paprika 2 teaspoons salt 2 teaspoons onion powder 2 teaspoons ground black pepper ***cayenne sauce*** 6 tablespoons salt tablespoons black pepper teaspoons chili powder cups ketchup cups white vinegar cups water large yellow onion -- diced 1/2 cup sorghum molasses DRY RUB DIRECTIONS: Mix in jar, cover and shake well to mix. Sprinkle rub liberally over and into the surface. RIB SMOKING DIRECTIONS: Prepare smoker for long, slow cooking using hickory, mesquite is also very good. Some people prefer to do back ribs using some of the wood of the fruit trees, apple, pear, etc. BBQ SAUCE DIRECTIONS: Combine all ingredients in a large saucepan. Bring to a gentle simmer. Allow to cool for at least one hour to allow the flavors to blend. Posted to the BBQ List by Carey Starzinger on Mar 29, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Beef Brisket From Kip Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 8 pound Beef Brisket All-South Barbeque Rub Well, I fixed my first brisket this past weekend. Thanks to all BBQ list folks for the helpful suggestions and recipes that made this endeavor a success. Most recommendations to me, posts and e-mail, were centered on the importance of slicing the brisket against the grain. Bear suggested baked beans for a side dish and I fixed that. I had some input from the southwestern part of the US on side dishes, but, unfortunately, many of the ingredients necessary for these recipes are not available here in WV. Here is the way I did it: 7:00 AM Friday morning. Unwrapped the brisket (8 lbs.) and washed it down. Rubbed in the "All South Rub," not too heavy, and as per suggestions of Dwight's recent post, put his heavy coating of brown sugar to it. On to the H20, gas fired bullet smoker at 8:00 AM. Adjusted the flame as low as possible + a bit. One big, fist sized chunk of (1 hour soaked ) hickory. Water pan full. Put on the brisket, fat side up. At about 12:00 noon I checked it out and found that the water level was OK. and added, and maybe I'll not do this again, added another big chunk of hickory. Checked the water level again at 3:00. It was OK. At 5:00 PM (10 hours later) I took it off and put in a roaster pan with about a half cup of water. It was a nice brown color. Capped off the roaster pan with aluminum foil and put it in the refrigerator. That's it for day one. LAZY - Q, huh? Saturday. 8:00 AM . In the oven at 185F until 6:00 PM then took it out to cool for slicing. Yes, my mouth is watering from the aromas in the kitchen. By the way, in the mid-afternoon, I fixed a barbeque sauce, to serve on the side with the brisket. See Carey Starzinger's BBQ sauce. Now, at 6:30 sharp, the totally unexpected, drop-in guests from out-of-town hit the door, drank all of our beer and stayed until 11:30. At this time, 6:30 PM, just to be sociable, I quit drinking beer, so they could have it and I switch to scotch. At about 8:30, when I was finally able to face the handwriting on the wall, and still fairly sober, I did manage to refrigerate the complete dinner and kept on smiling at the guests. Oh yes, I did invite them to have dinner with us, but was declined. So we hit the sack hungry and a little grumpy. Sunday. 4:00 PM. Take the brisket, the beans, the dipping sauce out of the refrigerator and let them warm up on the counter for about a hour. Pre-heat the oven to 175 and put in the brisket at 5:30. I finally serve it at 7:00 and it is perfect! Finding the grain is no problem. You can cut this baby with a fork. If I made a mistake any mistakes at all, I might cut back on that last chunk of hickory. It was just a bit more smoky than necessary, so the wife suggested. I agree. I like a light smoke taste. Anyway, if you have a water smoker, don't believe that you can't fix a respectable brisket. Go for it. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Belly's Brisket Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***See Directions*** I buy 8 to 12 pound cryovac Briskets the morning before I am cooking I cut a small hole in the sack and pour into it about a cup to cup half of Willingham Marinade and a 1/4 cup of Balsamic Vinegar and about two cups of Dr Pepper. Cover the hole with Duct Tape, Refrigerate for 24 hours turning and rubbing it about each four hours, next morning open sack and remove Brisket and pat dry, let set in air for about a half hour and then rub it good with Willingham Dry Rub and let set till fire in ol barrel is ready, until I can hold my hand over the grill for a minute to minute half put brisket on fat side up and after about four hours. Turn it over and add some more coals if needs. Check about each hour and try to keep heat about the same after four hours turn fat side back up and if you wish you may then make a mop sauce of beer, DR Pepper and red pepper and mop each 30 or 45 minutes for next two or three hours, remove brisket and let cool and firm up so it will slice nice, I like it dry, but some folks want it wet, so we use a Texas Tomato base sauce or Willingham BBQ Sauce or any one of 1/2 hundred more sauces out there, oh yes a time or two I have used some of that there Yankee sauces too, Father forgive me. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Berry Fine Baby Back Ribs Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 slices baby back pork ribs -- membranes removed 2 tablespoons Worcestershire sauce -- Dry Rub -- 3 tablespoons brown sugar 1 tablespoon onion powder 2 teaspoons chili powder 1 teaspoon dry mustard 1 teaspoon salt -- Glaze -- 1 cup raspberry or strawberry jelly 1/4 cup water 1 tablespoon ketchup 3 tablespoons minced onion 2 tablespoons Worcestershire sauce 2 tablespoons cider vinegar At least 3 hours and preferably the evening before you plan to smoke the ribs, mix the dry rub ingredients in a small bowl. Coat the ribs with the Worcestershire sauce. Massage the ribs with all but 2 tsp. of the spice mixture, reserving the remaining rub. Place the ribs in a plastic bag and refrigerate them for at least 2 hours. Bring your smoker to its appropriate cooking temperature. Remove the ribs from the refrigerator and let them sit at room temperature for 30 minutes. Combine the glaze ingredients in a small saucepan. Warm the mixture over medium heat, simmering about 10 minutes. Reserve the glaze at room temperature. Transfer the ribs to the smoker. Cook the meat until you can bend it easily between the ribs, about 2 3/4 to 3 hours at a temperature of 225 to 250. About 1 hour before the ribs are done, brush them thickly with the glaze; repeat the step in the last 15 minutes of cooking. The glaze will be sticky and caramelized in spots. Let the slabs sit for 5-10 minutes before slicing them into individual ribs...serve. Technique tip: Slabs of baby back ribs come with a thin membrane that covers their underside. It's not essential to remove the membrane, but spices sink more fully into the meat when it's gone, and ribs slice more easily. Push a small knife tip under the membrane or scrape one of the rib bones until the tissue loosens. Work your fingers under the membrane and then strip it off in one or more sections. Posted to the BBQ List by Rock McNelly on Aug 20, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Black Velvet Beef Roast Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups water 3 teaspoons sysco imperial beef base 5 teaspoons fiesta chili powder 4 sh black velvet whiskey 1 teaspoon caynenne 1/3 cup olive oil Simmer together and let cool. Injected this mixture into roasts. Coated roasts in olive oil then sprinkled Hot chili powder and Johnneys seasoning salt all over. Wraped and refrigerated for 24 hours . Will mop with same as injection mixture,but will add a little more oil to it. Will smoke these with apple and mesquite wood. Have a good Q day. MC Formatted by Kurt Lucas Posted to the BBQ List by Don Havranek on 24 Oct 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bubba Tom's Eastern North Carolina Style Barb Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 5 lb Boston Butt Pork -- up to 8 Roast, -- smoked 1 Masonjar Apple Cider Vinegar 4 tablespoons Cayenne Pepper Flakes 8 Bu garlic ***PAN SAUCE*** 12 ounces Apple Cider Vinegar 2 tablespoons Cayenne Pepper Flakes 1 tablespoon Salt 2 cups Water While nothing can duplicate the sweet ambrosia of slow, pit-cooked, whole hog Eastern North Carolina barbeque, this is a right close backyard approximation for those of us who find themselves exiled in distant, heathen regions of barbeque heresy. First, get yourself some pork shoulders or Boston Butt roasts, as many as your smoker will hold comfortably. I use a Brinkmann Professional Pit Smoker with an offset firebox, but you can do this with a vertical Brinkmann water smoker as well. The key is providing a moist, smoky, indirect heat for a long period of time. What I do is put a bag of charcoal in the firebox, open the vents, light it, and let it burn down to coals. Then I add wood (generally oak, since hickory is scarce up here)--two parts wet (soaked) wood to one part dry--regulate the dampers, and put the shoulders or butts, fat side up, in the cooking chamber. Beneath the meat I put a drip pan half-filled with apple cider vinegar. You must keep the heat between 180-260 degrees throughout the smoking process; the optimum range is 220-240 degrees. Normally, I'll add apple wood to the firebox as well, and I always add between 5-7 whole heads of garlic during the process. Keep the firebox fed and a good smoke going for between 8 to 10 hours. Do not open the cooking chamber to baste the meat--the only time you open the cooking chamber is when the temperature spikes above 260 degrees, and you open it only long enough to bring the temperature back in the proper range. By the time the smoking period is finished, the outside of the pork will have a golden amber to dark brown crust. Now, take the meat and put it in a covered Dutch oven. If it's too dark outside to continue, preheat your indoor stoves' oven to just under 300 degrees; otherwise, just raise the temperature in the cooking chamber a like amount. Get a quart-sized Mason jar; fill it halfway with apple cider vinegar, add one (or more) teaspoons of red pepper flakes, and fill the rest of the jar with water. Dump this into the Dutch oven with the pork, cover, and cook until the meat falls from the bone, about 2 more hours or so. When the meat is done, let it cool a bit. [NOTE: If you're too tired, you can stop here for the day--cover 'em up, put them in the fridge, and warm 'em up the next morning and continue the procedure]. While it's cooling, fill some 16 ounce bottles with apple cider vinegar, adding about a teaspoon of red pepper flakes to each one (I use Grolsch beer bottles with those pull-down caps, any excuse for buying good beer...). When the pork has cooled enough to handle (I use latex gloves) pull it into thumb-sized chunks, discarding as much fat as possible. Pack roughly 3 pounds of barbeque into a large frying pan (I use a Number 10 size cast iron skillet). Dissolve 1 tablespoon of salt into 2 1/2 cups of warm water and pour it into the pan. Add about 12 ounces of your apple cider vinegar and red pepper sauce, turn the heat to medium, and let the liquid slowly simmer off, stirring frequently, until the sauce just barely oozes over the top of your spatula when you press down on the barbeque with it. Remove from heat, and congratulate yourself--you've just made a fine batch of Eastern North Carolina Style Barbeque. Recipe By : Tom Solomon =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-- To unsubscribe, visit http://www.azstarnet.com/~thead/bbq/MailingList.html =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-- Resent-Date: Sat, 9 May 1998 23:14:32 -0700 From: RockMc Date: Sun, 10 May 1998 02:00:16 EDT To: bbq@listserv.azstarnet.com Subject: Re: TGI Fridays BBQ sauce X-Mailer: AOL 4.0 for Windows 95 sub 170 Resent-From: bbq@listserv.azstarnet.com Reply-To: bbq@listserv.azstarnet.com X-Mailing-List: archive/latest/27172 X-Loop: bbq@listserv.azstarnet.com Resent-Sender: bbq-request@listserv.azstarnet.com In a message dated 5/9/98 7:45:14 AM Mountain Daylight Time, lbrown53@shreve.net writes: << Does any one know the recipe for TGI Fridays Jack Daniel BBQ Sauce??>> I don't know if any of these are what you're looking for, but these are what I have on file... Hope it helps! Rock ============== Posted to the AZstarnet BBQ mailing list by "Patrick Lehnherr" on May 8, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bubba Tom's Eastern North Carolina Style Barbecue Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 5 lb. Boston butt pork -- up to 8 roast, -- smoked 16 ounces apple cider vinegar 4 tablespoons cayenne pepper flakes 8 bu garlic ***PAN SAUCE*** 12 ounces apple cider vinegar 2 tablespoons cayenne pepper flakes 1 tablespoon salt 2 cups water While nothing can duplicate the sweet ambrosia of slow, pit-cooked, whole hog Eastern North Carolina barbeque, this is a right close backyard approximation for those of us who find themselves exiled in distant, heathen regions of barbeque heresy. First, get yourself some pork shoulders or Boston Butt roasts, as many as your smoker will hold comfortably. I use a Brinkmann Professional Pit Smoker with an offset firebox, but you can do this with a vertical Brinkmann water smoker as well. The key is providing a moist, smoky, indirect heat for a long period of time. What I do is put a bag of charcoal in the firebox, open the vents, light it, and let it burn down to coals. Then I add wood (generally oak, since hickory is scarce up here)--two parts wet (soaked) wood to one part dry--regulate the dampers, and put the shoulders or butts, fat side up, in the cooking chamber. Beneath the meat I put a drip pan half-filled with apple cider vinegar. You must keep the heat between 180-260F throughout the smoking process; the optimum range is 220-240F. Normally, I'll add apple wood to the firebox as well, and I always add between 5-7 whole heads of garlic during the process. Keep the firebox fed and a good smoke going for between 8 to 10 hours. Do not open the cooking chamber to baste the meat--the only time you open the cooking chamber is when the temperature spikes above 260F, and you open it only long enough to bring the temperature back in the proper range. By the time the smoking period is finished, the outside of the pork will have a golden amber to dark brown crust. Now, take the meat and put it in a covered Dutch oven. If it's too dark outside to continue, preheat your indoor stoves' oven to just under 300F; otherwise, just raise the temperature in the cooking chamber a like amount. Get a quart-sized Mason jar; fill it halfway with apple cider vinegar, add one (or more) teaspoons of red pepper flakes, and fill the rest of the jar with water. Dump this into the Dutch oven with the pork, cover, and cook until the meat falls from the bone, about 2 more hours or so. When the meat is done, let it cool a bit. [NOTE: If you're too tired, you can stop here for the day--cover 'em up, put them in the fridge, and warm 'em up the next morning and continue The procedure. While it's cooling, fill some 16 ounce bottles with apple cider vinegar, adding about a teaspoon of red pepper flakes to each one (I use Grolsch beer bottles with those pull-down caps, any excuse for buying good beer...). When the pork has cooled enough to handle (I use latex gloves) pull it into thumb-sized chunks, discarding as much fat as possible. Pack roughly 3 pounds of barbeque into a large frying pan (I use a Number 10 size cast iron skillet). Dissolve 1 tablespoon of salt into 2 1/2 cups of warm water and pour it into the pan. Add about 12 ounces of your apple cider vinegar and red pepper sauce, turn the heat to medium, and let the liquid slowly simmer off, stirring frequently, until the sauce just barely oozes over the top of your spatula when you press down on the barbeque with it. Remove from heat, and congratulate yourself--you've just made a fine batch of Eastern North Carolina Style Barbeque. Posted to the BBQ List by Tom Solomon Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Burnt Ends Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 pounds Beef Brisket -- up to 12 2 cups BBQ rub **RUB INGREDIENTS** 2 tablespoons Salt 2 tablespoons sugar 2 tablespoons brown sugar 2 tablespoons ground cumin 2 tablespoons chili powder 2 tablespoons fresh-ground black pepper 1 tablespoon cayenne pepper 4 tablespoons good paprika 2 pints BBQ sauce -- (your favorite) Put that beast in the smoker at least 225F for about 1 1/2 hours per pound. Trim the fat, shred or cube the meat. Put in heavy metal skillet and cover with sauce. Set flame on low, cover, and simmer for at least 1 hour. Don't use bulkie rolls! Hambuger rolls, and coleslaw will ticket you to heaven. Posted to the BBQ List by Jeff Lipsitt on Oct 8, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Captain's Table Bbq'd Roast Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds rolled roast ***THE MARINADE*** 1/2 cup olive oil 1/4 cup lime juice 1/4 cup Dijon mustard 1/2 cup Chablis 1 tablespoon chopped fresh tarragon 1 tablespoon chopped fresh dill 1 teaspoon cumin 1 tablespoon fresh ground black pepper 6 garlic cloves* ***THE GLAZE*** 2 tablespoons olive oil 1/3 cup lite soy sauce 3/4 cup honey 1 tablespoon fresh ginger -- grated 1 large garlic clove -- minced 2 tablespoons lemon juice 3/4 tablespoon crushed Thai chili peppers Sliver the garlic cloves into 20-25 pieces. MARINADE: Combine first eight ingredients in a mixing bowl, stir well and pour into a durable plastic bag. With the tip of a sharp knife, penetrate the outer skin of the roast and insert the slivered garlic cloves. Add beef to the bag, seal and turn to thoroughly coat. Let stand a minimum of 1 1/2 hours, turning several times. THE GLAZE: Add honey to sauce pan, heat gently. Add all other glaze ingredients, stir frequently. DO NOT BRING TO A BOIL! Remove from heat. PREPARATION: Preheat grill to minimum 325F. Remove beef from marinade, reserve for future use. Set beef on rack. Insert meat thermometer so that probe is in the center of the meat. Cover with tinfoil tent and place on grill or spit. For rare meat, roast for 33 minutes per pound or up to an internal temperature of 140F. for rare meat, 160F for medium. GLAZE after 30 minutes. Remove foil for last 1/2 hour. Remove from grill and let stand for fifteen minutes before slicing thinly. Remaining glaze can be re-heated and used as a sauce. Posted to the BBQ List by Carey Starzinger on May 14, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Coca-Cola Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds pork ribs 3 cups Coca-Cola or Dr Pepper 3 cups ketchup 1 cup packed dark brown sugar 6 tablespoons chili powder 4 tablespoons ground black pepper 2 tablespoons dry mustard 1 tablespoon ground cinnamon Transfer the ribs to a large non-reactive glass or ceramic dish pour 2 cups of Coca-Cola or Dr Pepper over them. Reserve the third cup of the soda for a sauce to be made later. Let the ribs marinate, tightly covered with plastic wrap and refrigerated, overnight. About 6 1/2 hours before you plan to serve the ribs, start a fire in your smoke/cooker and begin heating a quantity of coals. Then turn your attention to the sauce. Pour the remaining 1 cup of soda into a blender or food processor and measure in the catsup, brown sugar, chili powder, pepper, dry mustard, and cinnamon. Mix until smooth and well blended. No need to cook this one, as least for now. Add some well-soaked aromatic wood such as hickory or mesquite to the glowing coals in your cooker. Set a pan filled with hot water in place, and smoke cook the ribs, covered at 220 to 240F. for about 3 hours. After this initial smoking, turn the ribs, slather them with the sauce, check the supply of wood and water in their respective pans, and continue cooking for another 3 hours, this time turning the ribs every 30 minutes and mopping them with sauce each time they're turned. By the end of the 3 hours, they should have long since reached the internal temperature of 160 to 170F recommended for pork. After the last basting of the ribs, tote the remaining sauce inside and simmer in a medium-size saucepan over low heat until quite thick. Serve the gloriously gooey sauce in dipping bowls with the finished ribs. Source: Where There's Smoke, There's Flavor by Richard Langer Posted to the BBQ List by Carey Starzinger on Sep 15, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cured And Smoked Pork Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ga water 4 ounces kosher salt 4 ounces sugar to 8 ounces 1 5/8 ounces Prague powder or Instacure In the cure, I adjust the sugar depending on how much sugar is in the rub and finishing sauce I use that day. Mix cure ingredients in water and stir until dissolved. Remove the membrane from the ribs, wash them well and then let them cure in refrigerator for about 18 hours. You can then rub them if you like and let sit in refrigerator for another 2-12 hours. Remember the cure is going to add a lot of salt and some sweetness so I don't use much of either in the rub. Then I smoke them at 225F-250F until I can easily tear off a rib (about 3 hours). Danny Gaulden's rib glaze (in this recipe archive) goes great with this. Also, I tried the peach glaze from "The Ultimate BBQ Sauce Cookbook" (ISBN 1-56352-201-2) this week and it was also great. Posted to the BBQ List on July 024 1998 by Bill Ackerman NOTES : I think Kit is right about not brining pork. But you may want to try curing pork. In particular, I really like to cure baby backs and hot smoke them to achieve what Kit accurately calls "bacon on a stick". In this case the cure is used solely for the texture and color it adds, not for any preservative effect. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Don Martin's Smoked Brisket Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***Dr PEPPER MARINADE*** 1 cup Dr Pepper 1 cup beer 2 teaspoons garlic powder 1 teaspoon cayenne 2 tablespoons angostura bitters ***DTM'S NEXT DAY RUB*** 1 tablespoon raw or brown sugar 1 tablespoon salt 1 tablespoon med. grind white pepper 1 tablespoon pure ancho chili powder 2 teaspoons garlic powder 1/2 teaspoon onion powder 1 tablespoon fresh thyme 1/2 lemon peel -- dried for a 2-3 -- days 1 chipotle -- stemmed not seeded Day 1: Mix up marinade ingredients. Cut a corner off the cryovac bag, stick in a funnel and pour in the marinade. Push out the air. Roll up the corner, duct tape and refrigerate overnight. Dry rub. Pitch all ingredients in a blender or spice/coffee grinder. Turn on. While running shake the blender/grinder up and down. Day 2: Early in the morning (I'm talking 6 am) pull the brisket from the cryovac package. Apply a really lot of the rub and pat and rub it in. Wrap brisket in plastic wrap and refrigerate overnight. Day 3: Don't go to bed. About 1 am fire up the smoker. When fire and smoker are ready, remove brisket from refrigerator and put it on the smoker grill, and no, don't bring it to room temperature. Stabilize the temperature at 225F. Smoke cook for 8-14 hours or until about 2:30 p.m. When internal temperature gets to 170F run the cooker temperature up to 300F. Watch your water level now. Continue until internal hits 205F (higher if it is a really cheap piece of meat). Pull the brisket off the grill and pour on some of Houndog's chipotle sauce. Wrap the brisket in plastic wrap, aluminum foil, and then wrap in a big beach towel. Put wrapped brisket in a cooler (no ice) or an oven that was heated to warm and then shut off. About 4:30 p.m. serve some smoker appetizers and drinks. About 5:30 p.m. pull out the brisket, unwrap it and slice into 1/2" thick slices . Sauce or not. Posted to the BBQ List June 03, 1998 by DTM Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dwight's Smoked Brisket Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 pounds Brisket 2 ounces Salt 2 ounces Black pepper 2 ounces Paprika 2 ounces Garlic powder 2 ounces Accent 2 ounces Chili powder 1/2 ounce Red pepper Buy a 10# brisket packer or untrimmed [lot of fat], the trimmed do not have the flavor as the fat boys. Unwrap the brisket, wash it, and while it is still wet apply a rub: Mix these up and you will have a powder rub. If you are a spicy kind of guy apply the rub thick. If you a bland mellow guy like me, then apply lightly. After the rub is on, it will stick like glue due to the meat being wet, put brown sugar on as thick as possible. Place the brisket on the smoker, fat side up, hold about 200F. Smoking time depends on the unit you have the wood you are using and so on, but a good rule of thumb is 6 hours. Once the meat is a dark color, cut into it to see if it has a ring like the brisket you buy in a restaurant, about 1/4" thick. At this point you have all the smoke you need but the brisket is far from done. Take it off the smoker, put it in the fridge, freezer, or go on to the next step. About 6 to 8 hours prior to serving place the brisket in a deep pan, add about 1/3 cup of water, seal the pan with a lid or tinfoil, place in the oven on the top rack, set the temperature at 190 - 210. Within about 5 or 6 hours this mouth watering aroma, driving the inhabitants into frenzy will consume the house. If the meat is not tender to the point of almost cutting it with a fork, it did not cook long enough. Prior to serving, trim off the fat, and you are now the genius that everyone will give advice on how to start a BBQ restaurant. Oh, by the way, expect up to a 40% shrinkage, a 10# brisket raw might be a 6# cooked. Posted to BBQ List by "Edwin Pawlowski" on Jul 6, 1997 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Easy Barbecued Beef Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds beef roast 3 centiliters garlic -- minced 3 tablespoons vinegar 1/2 cup brown sugar 3/4 teaspoon garlic salt 3 teaspoons Worcestershire sauce 1/2 cup water 1 white onion -- chopped 2 teaspoons salt 2 cups ketchup 3/4 teaspoon paprika 3/4 teaspoon cayenne pepper 1 teaspoon chili powder Cook meat slowly until shreadable, shred with a couple forks or by hand. Combine remaining ingredients, stir into meat simmering 15-30 minutes. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Easy Pork Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 slice pork spareribs 3 pa garlic salt 1 pa sage 1 tablespoon black pepper BBQ sauce of your choice At room temperature rub down a slab of pork spare ribs with a thick mixture of 3/4 garlic salt, 1/4 sage and 1 Tbs. black pepper. Let 'em set at room temperature for 30 minutes. Then rub again with above mix and let stand for 30 minutes. Place spare ribs on smoker, 190F, with meat side up for 1 hour then turn over for 1 hour. Give the ribs heavy white smoke. Take off smoker and seal in foil then place in oven. Turn oven on to bake and 300F. When oven reaches 300F turn temperature down to 200F for 2 1/2 hours. Do not open oven door during this time. Ribs are fallin' off the bone at this point, you could eat'em with no BBQ sauce. Take ribs out of foil and return to smoker with the meat side down and spread with BBQ sauce, wait till BBQ sauce is sticky. Turn over and spread on more BBQ sauce. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Emeril's Smoked Beef Brisket Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***BBQ SAUCE*** 4 cups tomato ketchup 2 cups Worcestershire sauce 1 small onion -- minced 1 tablespoon minced garlic drizzle of apple cider vinegar four lemons -- juice of salt and black pepper hickory chips 1 wh 10 pound beef brisket -- untrimmed Rustic Rub Soak the chips in water for a couple of hours, and then drain. Place the chips in the tray. Season the entire brisket with Rustic Rub. Place the brisket in the smoker and smoke at 350F for 4 hours. Reduce the heat to 125F and continue to smoke for 8 hours. Place a drip pan underneath the brisket to catch some of the drippings to use for the BBQ sauce. Remove the brisket from the smoker. With a sharp knife, trim off the outer thin black skin. Divide the brisket in two pieces and trim off all the fat. Slice the brisket very thin and serve with the BBQ sauce. In a saucepan, whisk all the ingredients together. Season the sauce with salt and black pepper. Place the pan over medium heat, bring the mixture up to a simmer and cook for 3 to 4 minutes. Remove from the heat and cool completely. Sauce will keep for 2 weeks, covered and refrigerated. Source: EMERIL LIVE -- SHOW #EMIA51 Posted by Dave Hendricks Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Kent's Killer Brisket Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 beef brisket ***MARINADE*** 2 cups red wine 32 ounces beer 1/2 cup lemon juice 1/4 cup Worcestershire sauce 2 tablespoons liquid smoke flavoring 8 tablespoons garlic salt 8 tablespoons Accent seasoning mix 4 tablespoons Italian seasoning powder Mix above ingredients in a sauce pan. Warm to almost boiling on stove, turn off heat and let sit until cool (to blend). Marinate full brisket for two days. (When marinating, mess with the meat as often as possible (meaning: move it around in the marinate) Take brisket out of marinate. Cookin instructions: Start smoker after work at 5:pm Rub brisket with olive oil and heavy garlic salt then place brisket on smoker (fat side down) at 180F with good white smoke for 2 hours. Flip brisket and keep on smokin' for 2 more hours. Keep that heat low now. Remove brisket from smoker and wrap (fat side up) in heavy duty foil, sealing very well. Lay brisket FLAT (fat side up) in deep pan. Time bake oven at 200F for five (5) hours and go to bed. Get up next morning and place cool brisket in refrigerator then go to work. After work, slice cold brisket. Reheat when ready to eat. For the fun of it prepare the brisket your favorite way and then follow (GOTO Cookin instructions ) the cooking instructions above. A brisket cooked this way will be very tender and juicy. If you want to spend a little more money: Buy a beef tenderloin and marinate it for four (4) days. Then smoke the tenderloin at 150F with good white smoke for three (3) hours, flipping every 30 minutes. Place in refrigerator and let chill over night. Then slice in to (your desired thickness) steaks and singe on a grill for a great steak. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * M. L. Mclemore's Lone Star Baste Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***See Directions*** For those of you who like barbecue, I offer one of my late father's concoctions for basting, which I learned today is also called the mop (thanks, Richard Thead). M. L. McLemore's Lone Star Baste (as remembered by his daughter, Martha) 2 6-packs of Lone Star beer, one on ice, the other one doesn't matter 1 quart of cheap vinegar (better to scrimp on the vinegar than on the beer) 1 small bottle Tabasco, no substitutes 1 large head of garlic, peeled and finely minced 1 4-ounce can black pepper 1 small jar French's yellow mustard (baby crap, he called it, but he ate it on almost everything - go figure!) 6 dried jalapeno peppers, crushed, seeds and all (firecrackers, he called them) 1 pound of butter, melted (none of that greasy margarine, for crissake!) 1 more 6-pack of Lone Star, on ice 1 50 pound bag of ice 1 side of beef or one helluva big pig 2 young'uns with fly swatters, on rotating shifts (there were 6 of us at the time) 1 wheel of cheddar, the kind that smells like work socks at the end of the day 2 boxes of crackers 1 case of Pik coils 2 lawn chairs, one for his butt, one for his feet 1 Stetson; his cookin' hat, not the one he wore to the rodeo 1 pair of shades, made out of welder's glass 2 cartons Lucky Strikes or Camels (filters?! Real men don't smoke filtered butts, what's the matter with you, FOOL?!) 1 Zippo lighter, circa 1943, extra flints and fluid 1 more 6-pack of Lone Star, on ice 1 loud, wind-up alarm clock, the one he called "The Voice of God" 2 50-pound bags of mesquite or pecan chips, soaked in water overnight in the dogs' washtub, which was actually one of those galvanized cattle troughs - nothing was too good for his 'dawgs'. (Jealous of his dogs, you say? Damn right, I was! He never hit his dogs and they didn't have to swat flies for him!) 1 6-pack of Pabst Blue Ribbon, ice optional (Never give the good stuff to the neighbors who wandered over, but always have something to give them! M. L.'s personal Code of the West.) Empty one 6-pack of Lone Star into a 3 gallon stock pot. Add the vinegar, mustard, Tabasco, butter, peppers, garlic and a fifth of water. Bring to a high, rollin' boil to melt the butter; keep hot on the cool end of the grill. Fire up the cooker when you get home on Friday night. Burn a couple or three mesquite logs (his preference) to get a foot-thick bed of cherry-red coals. Close the grill to keep in the heat. Add sufficient wet chips to produce enough smoke that the new neighbors call the fire department, but not so much that you put out the fire. (Long-time neighbors just bring in the wash, close their windows and wait him out.) When the smoke dies down so you can get near the grill, unearth the beast of honor from the washtub, rub it dry, sprinkle with the lightest coat of salt and brown sugar, lay the carcass on the grill. Quick, close the lid and prepare for the rest of the event. Ice down the rest of the beer in the washtub. (Hell, yes, in the same water! Just add more ice; eventually the water won't be pink anymore. Besides, you don't drink the water, now, do you?) Set up "camp," as it were. Send the kids after whatever you forgot, like the Coleman lantern, your long-sleeved shirt and the TV-trays. And the pie-screen, to keep the bugs off the cheese. Those tiny sweet pickles and another jar of mustard. And that little portable transistor radio, don't forget the extra batteries. Every half-hour or so, check the coals and the beast. Add chips to the one and baste the other. In the beginning, it's easy to keep which is which straight, but by Saturday afternoon, when this repast is *supposed* to be ready, the longs hours of no sleep and Lone Star have taken their toll. It was not uncommon to find wood chips charred to the carcass and the favorite basting brush singed beyond recognition. (They loved my father down at the paint store; sold him more 3" bristle brushes than any other two stores' customers combined.) After around 3 am, those of us not on bug patrol were no longer awakened by the "Voice of God", M. L. having tossed it across the highway into the oil field. I think it gave him no end of joy to imagine that clock coming to rest next to some aged rattlesnake, vibrating the old viper out of its last 6 buttons, at least. In the morning, the rest of us would enjoy a good breakfast then wander out to see how the sacrifice was coming along. Daddy's breakfast empties were neatly placed back into the wooden case, courtesy the second shift bug patrol, or my mother. I guess she didn't object to his drinking in public, as long as he didn't appear to be a slob about it. He hardly ever used the full case of Pik coils. After midnight or so, no self-respecting mosquito or fly came with 100 yards of M. L. or the grill. If the beer didn't do the trick, there was always that marvelous baste simmering on the back of the grill. Although the bugs gave Daddy's barbecue a wide berth, he had to quietly let only a few trusted friends know when he was planning to cook because his was the absolute best barbecue for miles and miles around. Even his enemies acknowledged his expertise: "That McLemore is one sorry s.o.b., but god-almighty, can that man cook!" Around noon, the friends who were invited and the dogs' pals began to gather. You know how it is said that dogs and their owners often resemble one another after a few years of cohabitation? Well, you could certainly tell which of the 20 or so mutts criss-crossing our yard on barbecue day belonged to Daddy. They were the ones lapping up spilled Lone Star, wolfing down stinky cheddar loaded with mustard, and the only ones all the other dogs refused to sniff. There's a recipe somewhere in all of this, but danged if I remember where I put it. NOTES : (c) 1996 Martha C. McLemore Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Memphis Hogaholics Award-Winning Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 slices pork ribs Hogaholics Dry Rub Hogaholics Basting Sauce Hogaholics Wet Sauce Rub Dry Rub into both sides of skinned ribs. Place meat on grill away from coals, bone side down. Cook ribs 1-1/2 to 2 hours, never turning, before using basting sauce. Cook slowly for 3-1/2 to 4-1/2 hours, basting every 45-60 minutes. Serve with Wet sauce on the side, or (not recommended by purists) baste with Wet sauce the last 1/2 hour. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mike's Smoked Turkey Breast Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 wh turkey breast -- 7 to 8 pounds. 1/3 cup honey 1 1/2 tablespoons butter 1 1/2 tablespoons white wine 1 cup kosher salt 1 cup sugar 1 1/2 quarts water 1 teaspoon red pepper flakes salt freshly ground black pepper assorted green herbs 1 turkey size oven roasting bag The night before you smoke: Remove the plastic mesh from around the frozen turkey breast and place it in a large stock pot. Cover with cold water and let stand for 1 hour. Drain the water and replace. Repeat until turkey is fairly well thawed, three to four hours. Remove the plastic wrap from the turkey and discard the neck bone. Rinse the turkey and place it in the roasting bag. Put turkey in fridge to continue thawing overnight. The next day, about 8 hours before you expect to eat: Thoroughly rinse the turkey in cold water, put it back in the bag. Mix Kosher salt and sugar in a large container with about 1 1/2 to 2 quarts water, less is better. Mix until salt and sugar are completely dissolved. Add a teaspoon or so of red pepper flakes. Pour this brine into the bag with the turkey. Don't bother testing it, brine aint supposed to taste good. Place the bag inside another container so that the turkey remains completely submerged in the brine. A Tupperware bread box works well. Put the turkey back in the fridge for about an hour. If it is not well submerged in the brine, be prepared to keep turning it over every 20 minutes. While the turkey is in the brine you can start your firebox. It takes me over an hour to get the Klose ready for meat, slightly less on the old Black Diamond. When your smoker gets up to cruising altitude: Remove the turkey from the bag and discard the brine. Rinse the turkey really well with cold water. Pat dry. Rub the entire outer skin surface with oil, vegetable or olive, whichever you like. Sprinkle some salt, pepper, and green herbs on the skin area, parsley, basil, oregano, whatever. This is more for looks as your gonna end up discarding the skin anyway. The oil lets the skin turn a nice golden brown, which is important when you bring the bird in off the smoker and there are a bunch of hungry people watching you. Melt the butter in a tiny sauce pan or in the microwave. Add the honey and wine. Gently heat and stir till smooth. Lay the turkey in a shallow pan, breast side down [the open chest cavity is now staring at you] Using a kitchen syringe, begin making injections around the outside edge of the chest cavity. Pierce the meat just under the skin but not exactly against the bone. Keep the needle pointing down, and strive to fill the meaty area of the breast meat with injection. If your careful, the turkey will begin to bloat noticeably. Keep injecting until you have used all but about 1/8 cup of the honey. Carefully lift the bird into the smoker breast side down. I set the bird at the far end of the smoker with the meaty end facing the firebox. Pour the remaining honey into the chest cavity. Close the smoker and leave it closed for the next 6 to 7 hours. Try to keep your temp around 250. Smoking a turkey too slow doesn't do it much good. I thumbnail it at about an hour a pound, and don't mind the little temperature spikes. You can go a tad hotter than you would for pork shoulder or brisket. You can test for doneness by poking it with a fork to see if the juices run clear, or you can use a thermometer, but then you've just lost all those nice juices. I just know it's done by the look, after a few birds you'll know the look too. The skin should be a deep golden brown, with just a hint of black around the edge. The meat should be just beginning to pull away from the bones. Too many people over cook their turkey when smoking it. If the breast meat is starting to turn a light brown on the ends and is getting kinda dry, it's overcooked. Turkey breast should be completely white all the way through, slightly juicy, and melt in your mouth tender. Allow the bird to set a little, then discard the skin and carve the two breast halves from the bone. Slice across the grain and serve with your favorite barbecue sauce or turkey gravy. Posted to the BBQ List in Nov. 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mustard Glazed Pork Ribs Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 pounds pork ribs vegetable oil ***Mustard Rub*** 1/2 cup spicy brown mustard 2 tablespoons dry mustard 1 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon black pepper ***Honey Mustard Glaze*** 1 tablespoon spicy brown mustard 3 tablespoons honey 1/4 teaspoon cayenne One day in advance- coat ribs lightly with oil and apply rub. Refrigerate overnight (12-16 hours). Next day smoke ribs at 200-220F for 4-5 hours. Apply glaze 20 minutes before removing from pit. Posted to the BBQ List by Carey Starzinger on Sep 04, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Never-Fail Beef Brisket (Smoke Then Into Oven) Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 10 pound Beef Brisket ***SEASONING MIXTURE*** 2 tablespoons salt 2 1/2 tablespoons sugar 3 tablespoons brown sugar 2 tablespoons ground cumin 2 tablespoons chili powder 2 tablespoons coarse ground black pepper 1/4 tablespoon cayenne pepper 2 tablespoons paprika With the help of this list, especially Mike on the smoking and using the oven, and some innovation of my own I have used a method for cooking briskets several times that has always resulted in meat that ranged in taste from fantastic to BBQ from heaven. When I have taken this to parties and eat-ins people who do not even know me or know I cooked it routinely brag about the meat. This method is for the following cooks: 1. You like to smoke briskets but need it to fit your schedule of when you want to serve for eating instead of when you have time to spend 1+ days smoking. 2. Want to take your delicacy to eat-ins at work, social lunches and dinners, be a friend to someone who is ill or had a recent tragedy in their life, or just want to eat BBQ without having to eat all that smoke at the same time. 3. Want BBQ with a little different twang. The following is for a 10 pound briskets (1 or more). Adjust time for different sizes. I buy the meat a day or so before smoking and place it in the refrigerator. I do not freeze meat before smoking but if you must it is OK. Pre Rub (optional): I say optional because I have eliminated this step and cannot tell any difference but if time permits I usually do it from overnight to several days ahead of smoking for insurance. Use most any recipe on the list - there are many good ones. Smoke: Ideally, I smoke, meat side down, at least 6 hours at 200F using oak and a little mesquite at the beginning and end of process. Just be careful not too let the wood smolder and get a bitter taste if you use all wood. Otherwise this method is pretty forgiving. Charcoal and wood chips a minimum of once an hour will do just as good. I think any grill or smoker that has a lid and enough room to offset the heat from the meat will suffice. Even if it gets a little too cool or warm once in a while the meat will survive. Freeze as needed: I take the meat off the smoker with oven mitts in order not to pierce meat and place on wide tin foil, meat side down, on the counter. After it cools a little while I wrap each brisket in foil (use wide foil but it still may take 2 pieces), place in plastic bags (optional) and put in freezer while still warm. Oven cook as needed: The day before I want to serve I get a brisket out of the freezer, place frozen in a pan or dish, meat side down, unwrap the top of the foil so the top fat side of brisket is exposed. I leave the brisket on the foil with the foil sides sticking up. I cook overnight, 14 hours, at 200F. I use an oven thermometer to adjust the oven (best $5 investment I ever made). Most ovens will not stay at one temperature. Mine gets down to about 180F and the heating element turns on until it gets to about 215F. Just the slightest movement in the dial will result in too much or too little heat for that long of cooking time. If it is a fatty brisket I pour off the grease several times as it fits my schedule. Sorry you serious smokers, I do not lose much sleep over my cooking. I usually do not bother if it is a trimmed brisket. Oh, just cook 12 hours if you eliminate the freezing. Terrific smell: The great aroma while cooking is just a free extra. If you do not fill your home with a light BBQ smell then you probably did not get enough smoke. Do not worry. It will be good any way. Seasoning recipe: Mix seasoning ingredients in a snap or zip and seal plastic bag. You will need to expel the extra air before you seal and work the brown sugar in the bag so it mixes with the other ingredients. It will tend to clump if you do not do this. Mix very thoroughly. Apply seasoning: Remove meat from oven 30 minutes to 2 hours before cooking time is complete. I cannot tell that timing is too critical. Pour off the grease and using the mitts turn the meat fat side down in pan, meat side up. Quickly as possibly sprinkle a heavy coat of the seasoning on the meat side. I have never measured how much I use. I have never applied too much but have applied too little. Be liberal with the seasoning. Finish cooking: Fold the foil edges over the meat. Remember, the brisket is meat side up now for the first time. Get a fresh piece of foil and place over meat and fold edges over pan. A perfect seal is not necessary. Just be sure the meat is not exposed. Place back in oven and finish cooking for the remaining time. Done? Now Slice: Place some paper bags on counter to soak up splattered or spilled grease and place cutting board on paper. Using mitts take brisket and place meat side up on board. Using a fork or knife, carefully check meat for tenderness. If it is not obviously tender, rewrap and cook 2 more hours. If it passes the tenderness test and you are ready to slice, turn meat fat side up. With a long knife or spatula scrape off the excess top fat, which should come off easily, and discard. Turn meat side up again, slice against grain with sharp knife only and serve now if you must. Appealing Meat Dish: Here is what I do for a very appealing meat dish. I use an electric fillet knife and uniformly slice the meat against the grain being careful not to disturb the shape of the brisket. I take half the brisket and slide it off the board onto a fresh piece of foil and wrap meat, (may take two pieces of foil). Do the same with the other half. Prepare for serving later: Place the wrapped meat back in the oven at 200F (hope you did not turn oven off) just long enough to heat the meat throughout. Take the wrapped packages of meat and immediately place in a small insulated chest. You way want to wrap in paper so the heat will not damage the chest and for better insulation. It will keep warm for hours. Take it to your party, give to a friend in need or serve to your own guests and you will be the star. The meat seems to be better after this waiting process. This sounds more complicated than it is. It really is an easy process and you can do all your smoking for several briskets at one time and enjoy the results for months. Also, have one in the freezer for those unexpected occasions. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Pork Baby Back Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***See Directions*** These are the best ribs in the world. I know. I've tried them all. There is a BBQ joint in heaven and it has one thing on the menu. This is it. 1 rack of pork baby back ribs per moderately hungry person. Marinate in cider vinegar about 10 minutes. Liberally use garlic salt and canned black pepper Use hickory, oak, or mesquite At 200-225F, they should take 2 1/2 hours Use a water pan. Sauce goes on the side. (You won't need it.) That's it? Yep. Don't mess with perfection. Don't try fresh cracked pepper or cloves of garlic. Don't try spare ribs. I did once and made my wife cry. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Pork Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***See Directions*** Yesterday I smoked some ribs. I got an 8 lb. pack of spareribs, and a 6 lb. pack of baby backs (cryovac packages from Price Club). Here's roughly how I prepared them: After rinsing and drying them, I removed the membrane from the underside of each rack. I know some people debate the necessity of this, but I always do it. BTW, use a paper towel to get a good grip. I rubbed them liberally with the Galena Street rub from Penzey's. This is a pretty decent rub mixture. I'm not sure if I'll buy more, since I have a recipe that I like, but hey, I got a two cup shaker bottle out of the deal. I smoked them for 4 hours (about 220F) using whole pecan logs. I then wrapped each rack individually in heavy-duty foil and tossed them back in the smoker for another hour. I suppose you could just keep them in the oven, since they don't get any smokier, but the oven was being used for something else. During smoking, I sprayed them regularly with water from a spray bottle that I use just for this. You could use a mop, but I find that, for my tastes, really liberal application of rub and the light spritzing of water give them plenty of flavor. BTW, don't wash off the rub, you just want to keep the surface meat from getting too dry. I also placed a pan of water right where the heat from the firebox enters the smoking chamber. It held 4 cups of water and about 1 was left, so it's not a lot of steam generated. I separated them before serving and put sauce on half and left the other half dry. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Prime Plus Short Ribs Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds beef short ribs -- (up to 6) 1 cup mansion barbecue spice mix bowl of beer mop sauce for meat ***GLAZE AND BARBECUE SAUCE*** 1 1/2 cups ketchup 1 cup beer 3/4 cup cider vinegar 3 tablespoons cilantro minced 3 tablespoons dark brown sugar 2 tablespoons Worcestershire sauce 2 centiliters garlic -- minced 2 teaspoons cumin seeds -- toasted and ground 1 1/2 teaspoons anise seeds -- toasted and ground 1 1/2 teaspoons salt 1 teaspoon Tabasco Massage each short rib with the dry rub. Place the ribs in plastic trash bag, and put them in the refrigerator overnight. The next day mix the mop sauce and prepare the pit for smoking. Place the ribs in the pit, fatty side up, and cook them between 200F and 220F for 5 hours. Until the last hour, baste with the mop sauce every 30 to 60 minutes. While the ribs are smoking, prepare the glaze so it is ready to apply approximately 45 minutes before the meat is done. Mix the glaze ingredients in a saucepan, and bring them to a simmer, stirring frequently. Cook the mixture for 30 minutes. Mop the glaze on the top and sides of the ribs twice during the last 30 to 60 minutes of cooking time. (Never apply glaze before the last hour or it will burn.) Return the remaining glaze to the stove, and simmer it until it's reduced by one-third, about 15 to 20 minutes. After removing the ribs from the pit, allow them to sit 10 minutes, and then trim the fat. Serve them with the reduced glaze on the side. Yield: 6 servings Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Q'ing Ribs 101 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- See Directions I too have the smokin' pit pro. The first thing you want to do , if you haven't already , is to season it, or "burn it in". Spray the entire cooking chamber, and grates with "Pam", or wipe it all down with a vegetable oil. Light a fire with wood, briquettes, or lump charcoal in the firebox. Open the vents to the firebox wide open and let it go for about an hour, with the smokestack wide open. Your smoker is now seasoned and you've burnt away any impurities that may be present from the manufacturing process. Once you've done this you won't have to do it again. I burn oak logs in my smoker. I split them into smaller pieces than I would if burning them in a fireplace. I dislike the flavor I get from briquettes. I like lump charcoal a lot. It burns hotter and imparts a good taste to whatever I'm cooking. It costs more than the oak I use, and that is why I usually reserve it for grilling steaks and lamb chops and such. If you can get it locally, and don't have access to some good hardwood logs, by all means, use the lump charcoal. I prefer the lump mesquite, but any would be good. Get yourself some nice ribs. Baby back ribs are even better, as far as I'm concerned, but that is just a personal opinion. I find the spare ribs are just too fatty, and if not cut properly by the butcher, can contain a lot of cartilage. I like to pull the membrane off the backside. Stick a dull knife under the membrane, at about the second bone in and work it along to the first bone and out. Grab the membrane with a paper towel and pull it down the length of the ribs until it is off. Don't worry if some of it tears and stays on. As long as most of it is removed, they will be fine. In fact, some people don't bother to remove the membrane at all. Sometime on Friday put together a rub and rub it into the ribs well. Wrap in plastic wrap and refrigerate over night. If using spareribs, they will take about six hours to cook on the smoker. Baby backs will take about 4 hours. About an hour before you're ready to put the ribs on the smoker, take them out of the refrigerator, leave them wrapped, and allow them to come to room temperature on the counter. Now, you want to get the fire started. Open the vent all the way. Put your lump charcoal in and light it. I prefer to use lots of news paper under the charcoal, instead of using starter fluid. However, if it's cold out and the humidity is high, I keep a can of fluid handy as a last resort. Leave the lid on the firebox open for about half an hour to let the charcoal get nice and hot. Now comes the tricky part. Make sure the smokestack is open at least 3/4 of the way, if not all the way. I usually leave mine all the way open. Close the lid on the firebox and close the side vent about 3/4 closed. Watch the temp gauge on the cooking chamber. Try to regulate the vent on the firebox to get a cooking temp as read on your gauge of about 265-275F. That should bring the temperature at grate level to about 220F. The Brinkmanns have a variance of about 40-50F between the top of the smoker to the grate level where the meat is actually cooking. In fact, while cooking the ribs, touch the top of the cooker with your hand. Notice how you can only put your hand there for a second or two? Now place your hand underneath the cooker. You can probably keep your hand there for a long time. Just thought I'd throw this info in so you can see the variable on the cooker. Once you think you have a good temperature hold on the cooker, lay your ribs right on the rack in the cooking chamber. When doing ribs, you will have one end very near to the firebox. I always take a small piece of foil and put one part under the ribs near the firebox and bend it upwards to shield the ends from burning. Rotate the ribs a couple of times while cooking, as the far end of the smoker will be hotter than the other. This just helps for even cooking. If you have a mop to use on the ribs put it on about every forty five minutes to an hour. Be prepared and do it quick so as not to lose all your heat. If you don't have a mop, that's o.k. too. If you don't have one but want to use one, just make some extra rub and mix it in with a can of beer and some cider vinegar and use that. Or experiment. Feed the fire as necessary to maintain the temp. If you are stuck using briquettes, I would suggest you start them in a chimney and add them as needed. Lump charcoal can be added right to the fire. The smoke flavor will be absent if using briquettes. It will be a little more noticeable with lump charcoal. If you want even more smoke, add a split hardwood log every hour or so, or you can purchase some hardwood chips at just about any store. If you maintain the temperature pretty well, don't worry, you will see the temperature go up and down by 30-50F, the ribs should be done around the times I specified. To test them, just try to tear one with your hands, between two of the center bones. They should just pull apart and the meat will pull away from the bone leaving it clean. The internal temp of pork when well done will be about 170F. Don't worry if it goes a little over as might happen when cooking this way. Also, don't be alarmed if the meat still looks pink, as the smoke will impart a pink color to the meat do to a chemical reaction, that I can't recall the name. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Red's Barbecued Brisket Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 pounds beef brisket Most barbecue in Texas revolves around beef, and more specifically, brisket. When you select your brisket, choose only "packer trimmed" briskets in the ten to twelve pound category. The smaller briskets don't have enough fat to tenderize them, and the larger ones could have come off of a tough old range bull that no amount of cooking will ever tenderize. Avoid closely trimmed or "value packed" brisket pieces. The fat that was cut off to make 'em pretty is the very stuff that would have made them tender! All briskets have a fat cover on one side. Ignore this! Squeeze the thick end with both thumbs. When you've found the brisket with the smallest fat kernel, that's the one for you. Take it home and build your fire. While your fire is getting going--I build mine out of a mixture of mesquite and oak--rub your brisket with a dry "rub." [See Red's Dry Rub recipe] Make sure that the meat is thoroughly coated. This helps seal the meat, and adds a flavorful crust. Thoroughly coat all surfaces of the brisket with lemon juice, and rub in well. Sprinkle dry rub generously all over the brisket, rubbing in well. Make sure that the brisket is entirely covered. When the wood has burned down, move the coals to one side of the pit, place the meat away from the direct heat, fat side up (let gravity and nature do the basting), and close the pit. Some people add a pan of water near the coals to provide added moisture, but I don't. Now, don't touch the meat for 12 hours. Just drink a few beers, cook a pot of beans, and tend your fire. You'd like to hold the cooking temperature around 210F. in the brisket cooking area. Since "helpers" usually show up at the first whiff of smoke, you probably ought to put some of your leftover rub on a couple of racks of pork ribs and toss them on the pit, in the hotter end, and baste and turn 'em for four and five hours, just to keep the animals at bay. Meanwhile, see Red's Prize Winnin' Pintos recipe to keep you busy. Back at the pit, after the twelve hours are completed, generously slather the brisket with a basting sauce (not a barbecue sauce), wrap it tightly in aluminum foil, and return to the pit. [See Red's Basting Sauce recipe] Close off all of the air supplies to the fire, and allow the meat to "set" in the pit for three or four hours. This really tenderizes the meat. Serve your brisket with beans, coleslaw, jalapenos, onions, pickles, and plenty of bread. Cold beer or iced tea are the traditional beverages of choice. You'll find that a ten-pound brisket will yield about 8-16 servings, depending on the individual brisket, and the size of the appetites of the guests. NOTES : Red Caldwell is a freelance cook and food writer based in San Marcos, Texas. He is a fifteen-year veteran of competitive cooking--chili cookoffs, barbecue, and mountain oysters. His cookbook, Pit, Pot, and Skillet, has just been released by Corona Publishing of San Antonio, Texas. Posted to the BBQ List by Garry Howard, Cambridge, MA Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Renowned Mr. Brown Pork Butt Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup ground black pepper 1/4 cup paprika 1/4 cup turbinado sugar 2 tablespoons salt 2 teaspoons dry mustard 1 teaspoon cayenne 1 6-8 lb. Boston Pork Butt In old Southern slang, "Mr. Brown" in the dark outside part of barbecued pork, usually the shoulder. The night before you plan to barbecue, combine the rub ingredients in a small bowl. Massage the pork well with about half the rub. Transfer the pork to a plastic bag, and refrigerate it overnight. Before you begin to barbecue, remove the pork from the refrigerator. Pat down the butt with another coating of rub. Let the pork sit a room temperature for about 45 minutes. Prepare the smoker for barbecuing, bringing the temperature to 200-220 F. If you plan to baste the pork, stir any remaining rub into the mop (see Southern Sop recipe) ingredients in a saucepan and warm the mixture over low heat. Transfer the pork to the smoker and cook it for about 1 1/2 hours per pound, or until the internal temperature reaches 170-180F. Mop the pork about once an hour in a wood-burning pit, or as appropriate for your style smoker. Remove the pork from the smoker and let it sit for about 15 minutes, until cool enough to handle. Pull off chinks of the meat, and either shred or chop them as you wish. Make sure each serving has some of the darker, chewier Mr. Brown along with the lighter interior meat. If you wish, serve the pork with Golden Mustard Barbecue Sauce, Carolina Red, or Vaunted Vinegar Sauce. Editor: the recipes for the Carolina Red, and Vaunted Vinegar Sauce are included in this recipe archive. NOTES : Above rub is called Southern Succor Rub. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Shake 'n' Smoke Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***DRY RUB*** 2/3 cup dark brown sugar -- packed 1/4 cup paprika 2 tablespoons garlic powder 1 tablespoon cayenne pepper 1 tablespoon black pepper 1 tablespoon white pepper 2 teaspoons coriander -- ground 1 teaspoon salt ***THE MOP*** 1 tablespoon butter 1 each medium onion -- grated 8 each cloves garlic -- minced 1 each 12 oz can tomato paste 1 cup red wine vinegar 1/2 cup water 1/2 cup molasses 1/2 cup packed dark brown sugar 3 tablespoons Worcestershire sauce 3 tablespoons chili powder 1 tablespoon dry mustard These instructions are for beginning smoke/cooker enthusiasts. It should work equally well in the Brinkmann type of water/cookers as well as most other cookers. The main requirement is the ability to maintain the cooking chamber temperature between 180 and 250F and the cooker must have a water pan to maintain the humidity close to 100%. Add all of the ingredients for the rub into a Ziploc bag and mix thoroughly. Add the ribs, shake thoroughly to ensure complete covering of the ribs and store in the refrigerator overnight. About 5 1/2 - 6 hours before you plan on serving the ribs, fire up the smoker and make the sauce. To make the sauce, saut‚ the onion and garlic in a little oil until golden brown. Then add the remaining ingredients and stir frequently until everything is totally dissolved. Cook on simmer for about 30 minutes. Once the cooker has settle down to a good bed of coals, place the ribs on the grill over a pan of cold water. Let smoke, covered and undisturbed for about 2 hours. At that point, open the smoker lid and basted the ribs well with the mop, taking this opportunity to check the coals in the fire pan and the liquid level in the water pan. Replenish as needed, adding wet wood for plenty of smoke as well. Cook the ribs for 3 hours more, turning and basting them after 1 hour and again after 2 hours. As always in smoke cooking, precise timing is not terribly important here. Just keep the smoke up and the temperature between 180 and 240F and be liberal with your mopping. By the end of their 5 hours on the grill, the ribs will have long since reached the required internal temperature of 185 for fresh pork, but you can't overdo ribs by smoking, and the long, slow cooking will have rendered them tender to a tee. About 10 minutes before you are ready to serve the ribs, treat them to a final mop, letting it set to a tantalizingly rich glaze over what may be the most succulent ribs you've ever tasted. For finger-licking aficionados, provide yet more hot mop sauce served up in dipping bowls. A finger bowl for cleaning the hands will be appreciated and many, many napkins for cleaning up... Enjoy Source: "Where There's Smoke, There's Flavor" by Richard W. Langer Posted to the BBQ List by Carey Starzinger on Sep 01, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Simple Beef Brisket Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***See Directions*** You can't mess a brisket up this way. Trust me. Have your butcher trim a full Brisket for you. Rub the Brisket with your favorite rub. Garlic Salt if nothing else. Place on Smoker at 185F + or - 10F for 3 hours. Take off smoker and wrap in wide foil sealing to hold in moisture. Lay Brisket FLAT in deep pan to catch grease. Place Brisket in oven on time bake for 4 1/2 hours at 200F. If you want to keep messing with your smoker place the foil wrapped brisket back on the smoker and hold your temperature at 200 for 4 1/2 hours. On slicing: Leave brisket in the foil until fully chilled. Usually overnight in the refrigerator. All meat retains moisture better if sliced after chilling. When warmed back up it will be juicer. If you have a hungry crew start 7 1/2 hours before meal time and chow down 7 1/2 hours later. Its that simple I have done well over fifty (50) briskets this way and every one has come out perfect. WARNING: This brisket will easily fall apart, extremely tender. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smoked Beef Brisket Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- hickory chips 1 10 pound beef brisket -- untrimmed Rustic Rub Soak the chips in water for a couple of hours, and then drain. Place the chips in the tray. Season the entire brisket with Rustic Rub. Place the brisket in the smoker and smoke at 350F for 4 hours. Reduce the heat to 125F and continue to smoke for 8 hours. Place a drip pan underneath the brisket to catch some of the drippings to use for the BBQ sauce. Remove the brisket from the smoker. With a sharp knife, trim off the outer thin black skin. Divide the brisket in two pieces and trim off all the fat. Slice the brisket very thin and serve with the BBQ sauce. Yield: 12 to 15 servings Posted to the BBQ List by gttracy@perigee.net (George Tracy) on Apr 25, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smoked Hamburger Salami - Three Versions Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***SALAMI #1*** 5 pounds hamburger 5 teaspoons curing salt*** 1 1/2 teaspoons garlic powder 1 1/2 teaspoons onion powder 2 1/2 tablespoons pepper -- black, peppercorns 2 tablespoons mustard seed -- whole 2 tablespoons sugar -- brown 3 tablespoons wine -- dry red ***SALAMI #2*** 5 pounds hamburger 5 teaspoons curing salt*** 4 tablespoons wine -- white, dry 1 1/2 teaspoons garlic powder 2 1/2 tablespoons chili powder 1 1/4 teaspoons cumin -- ground 2 tablespoons sugar -- brown ***SALAMI #3*** 5 pounds hamburger 5 teaspoons curing salt*** 3 tablespoons wine -- dry, red 1 1/4 teaspoons garlic powder 2 1/4 tablespoons mustard seed -- whole 1 1/2 tablespoons basil -- ground 1 1/2 tablespoons oregano -- ground 3/4 cup Parmesan cheese 2 tablespoons sugar -- brown Mix all ingredients thoroughly then cover and chill 24 hours or more. Divide into 4 portions. Roll portions into 2 1/3"-3" diameter rolls and wrap with inexpensive large hole nylon net. Tie ends securely with string (net may be omitted, but rolls flatten out during smoking). Smoke in smoker for 8-12 hours with the fuel of your choice. This assumes a cold smoke. Adjust times accordingly, but make sure salami is done throughout. Remove from smoker- remove netting and dry thoroughly with paper towel. Wrap in foil and refrigerate up to 3 weeks or freeze up to 6 months. It is so easy to make you don't have to make large quantities and store. *** Curing Salt (VERY IMPORTANT) Use only 'Tender Quick' or prepared curing salt. Regular salt does not have the flavors, taste or nitrate added to the quick cure and will not bind the meat required to make these recipes successful. You may purchase prepared curing salts sold by Mortons, Lowry's and other companies. Check in your local supermarket near where they have the salt... Other sources would be butcher shops, wine stores and feed stores. Credit: Luhr-Jensen and others Posted to the BBQ List by Carey Starzinger on May 03, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smoked Prime Rib Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***See Directions*** I like to hand rub the rib lightly in Shillings crushed garlic, if you don't want to mince you own, then rub with a mixture of equal parts of black pepper, paprika, red pepper, and salt. Easy on the salt, for I feel it can tend to pull out some of the moisture, but you got to have some for good flavor--add more salt after it is cooked, or let you guest do it. Smoke at about 225F(I just love that slow cooking), turn meat over after about half done--start out with fat side up. Take off between 150F for really pink, or up to 160 for just barely pink. If you are using cayenne pepper for red pepper, remember that cayenne is much hotter than red. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smoked Prime Standing Rib Roast Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 text only Rubbed lightly with Alpine Spice from Montana. Roast was removed from bone and cradled. Nice fat cap on top. Smoked with oak and cherry, some lump charcoal to keep the heat up (I started the smoker with the outside temp at about 12 degrees) and a couple stray pieces of Mesquite for about seven hours at 250 (average). Internal temp was close to 140 (wife will complain if it's too red inside) then pulled it and brought it inside. Served it on a platter atop the Yorkshire pudding. Posted to the BBQ-List by Vince Vielhaber on 26 Dec 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Southern Spareribs Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 pounds ribs 1 cup ketchup 1/2 cup brown sugar 1/4 cup honey 3 tablespoons soy sauce 1 teaspoon salt 1 cup Dr Pepper Pierce meaty parts of ribs with a fork. Mix rest of ingredients. Soak ribs in marinade overnight in refrigerator. Remove from marinade and place ribs in smoker. Smoke 3-4 hours at 240-250F. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Super Swine Swizzlers Ribs And Dry Rub Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- thickly-cut ribs 1 tablespoon hot chile powder 2 tablespoons paprika 1 tablespoon onion salt 1 tablespoon garlic salt 1 tablespoon ground basil 1 1/2 tablespoons dry mustard 1 1/2 tablespoons freshly ground black pepper Combine dry ingredients and rub into ribs before cooking. Bring smoker temperature up to 275F. Smoke ribs for 2 1/2 hours, reduce temperature to 225F, and cook for an additional 2 1/2 to 3 1/2 hours. Baste every two hours with a mixture of dry rub and vinegar to taste. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Sweet Smoked Bourbon Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 slice pork spareribs ***MARINADE*** 1/2 cup firmly packed brown sugar 1/2 cup bourbon 1/4 cup soy sauce one lemon -- juice of 1/2 cup beer 1/2 teaspoon salt 1 tablespoon coarse ground black pepper 1/4 teaspoon onion powder 1 tablespoon garlic juice In a sauce pan combine all ingredients and bring to a boil. Let marinate cool. Marinate ribs for 6 to 24 hours, the longer the better. Take ribs out of marinate and BBQ your favorite way. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Texas Barbecue Show - Barbecue Brisket Recipe By : Serving Size : 20 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 beef brisket -- 8 to 12 pounds, -- trimm 2 cups Mansion Barbecue spice mix 1 recipe beer mop sauce Have your butcher trim the brisket with a thick layer of fat on one side, it's called a packer-trimmed brisket. The day before you want to serve the dish, pat the Mansion Barbecue Spice Mix liberally all over the brisket. Place the meat in a plastic trash bag and refrigerate it, preferably overnight. The next morning, remove the brisket from the refrigerator. Either pre-heat the oven or the barbecue pit to 210F. Place the brisket on a rack in a roasting pan or directly into the pit on the opposite side of the firebox making sure the trim side is up., to ensure basting juices. Maintain the temperature of the oven or barbecue pit between 180 and 220F until the brisket is well done, about 1 to 1 1/2 hours per pound. Baste with the beer mop sauce every hour or so. When the meat is done remove it from the oven/barbecue pit and let it sit for 20 minutes. Then cut the fatty top section away from the leaner bottom portion. Trim the excess fat from both pieces and slice against the grain. Serve with barbecue sauce on the side. Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Texas Barbequed Beef Brisket Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 each boneless beef brisket -- (6 to 8 pounds) 2 teaspoons paprika 1 teaspoon ground black pepper -- divided 1 tablespoon butter 1 each medium onion -- grated 1 1/2 cups catsup 1 tablespoon fresh lemon juice 1 tablespoon Worcestershire sauce 1 teaspoon hot pepper sauce Trim external fat on beef brisket to 1/4 inch. Combine paprika and 1/2 tsp. of the black pepper; rub evenly over surface of beef brisket. Place brisket, fat side down, in 11 1/2 X 9" disposable foil pan. Add 1 cup water. Cover pan tightly with aluminum foil. Place in center of grid over very low coals (use a single layer of coals with space in between each); cover cooker. Cook 5 - 6 hours, turning brisket over every 1 1/2 hours; use baster to remove fat from pan as it accumulates. Add 1/2 cup water, if needed, to pan during cooking. (Add just enough briquette during cooking to keep coals at a very low temperature). Remove brisket from pan; place on grid, fat side down, directly over very low coals. Reserve pan dripping. Cover; continue cooking for 30 minutes to 1 hour. Meanwhile, skim fat from pan drippings; reserve 1 cup drippings. Melt butter in medium saucepan over medium heat. Add onion; cook until tender crisp. Add reserved pan drippings, remaining 1/2 teaspoon black pepper, the catsup, lemon juice, Worcestershire sauce and hot pepper sauce; simmer 15 minutes. Carve brisket into thin slices across the grain; serve with sauce. Garnish with fresh peppers and lemon and lime slices. Note: For a smokier flavor, soak oak, pecan, mesquite or hickory chips in water 30 minutes and add to very low coals. Source: National Live Stock and Meat Board. Posted to the BBQ List by Carey Starzinger on Sep 24, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Texas Bbq Brisket Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***See Directions*** MALCOLM DESHIELDS' BARBECUED BRISKET From: The Only Texas Cookbook, Texas Monthly Press, 1981 By: Linda West Eckhardt Malcolm DeShields is a wiry little chap from Corpus Christi who calls himself the Barbecue Man. He is the sort of fellow who calls women under fifty "girl" and those over fifty "lady." He makes his points by giving you a jab to the shoulder for emphasis. Malcolm belongs to the school that says wet sauces are bad for barbecue. He says, and I agree, that any sauce with tomato or sugar will burn. Barbecue cooked dry - over a very low heat and in a covered barbecue pit - will produce a marvelous real Texas barbecue. This is what Malcolm says about cooking a brisket: Choose about a 9-pound brisket. One with some fat on it. You don't want it too lean. Make you up a dry rub of equal parts of salt, fine pepper, and paprika - say about 1/8 cup of each - and rub this all over the meat real good. Don't ever pierce it with a fork. Turn it with them tongs. Build you up a good fire in your barbecue pit-at one end using mesquite, hickory, or oak. If you have to you can use hickory chips soaked in water with charcoal. Now let your fire burn down real good. If you have a pan of water to put in - all the better. You'll have to figure out how to get it in dependin' on your own pit, but the water should be somewhere kinder in the middle. Your fire cain't be too hot. But you cain't let it go out either. You may have to kinder nurse it along, addin' little logs from time to time, 'bout as big around as yore wrist. Remember to keep the fire off from the meat. Well, anyway, when you got your fire just so, put the brisket on and cover it up. You'll need some sort of draw so the smoke just sucks right over the meat. I'd say a 9-pound brisket 'ud cook about 18 hours. Now, girl, don't think you can just go off and forget it, you got to turn it once in awhile with them tongs, add wood or add water, but um-um, that barbecue will be just right. You can do the same thing with pork ribs, steak, or chicken. Use the same seasoning. Cook ribs about 3 hours, chicken about 2. Steak just 20 minutes. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Texas Bbq Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***See Directions*** WESLEY'S RIBS - Wes Gulley From: "The Only Texas Cookbook", Texas Monthly Press, 1981 By: Linda West Eckhardt Everybody wants Wes to bring his ribs to a barbecue. He even knocks off from work early to give them enough time to cook. After building a cool fire in his oil-drum pit, with a baffle over the coals, Wes puts on a side of pork ribs to cook and begins mopping each side with his mop sauce, He sits out in the backyard and reads or talks to his wife or plays with his little boy whom he calls Honey-and about every 20 minutes, he goes back to the barbecue pit, mops the ribs, and turns them. He doesn't necessarily cover the pit, but he might, just depends. After 4 hours, the ribs are done enough to suit Wes. The way he can tell is this: he takes a pair of kitchen tongs and lifts up one end of the ribs. The meat should be real flexible and bend almost double without threatening to break. When I first started cooking ribs by this method, everybody told me I was crazy. It couldn't possibly take 4 hours to cook little skinny ribs. They quit arguing after they ate them. Need I mention that if the fire is too hot you will burn them to a crisp. Take Wes's advice. Be parsimonious with the fire. Just a little heat, a lot of smoke, mop and turn the ribs regularly, and by nighttime you'll have the best damn barbecued ribs you ever ate. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Texas Dry Ribs Recipe By : Serving Size : 10 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup ground black pepper 3 full slabs pork spareribs -- St. Louis cut preferably 3 pounds each or less 2/3 cup mansion barbecue spice mix bowl of beer mop sauce for meat Apply the pepper evenly over the ribs, and then do the same with the dry rub. Place the slabs in a plastic trash bag, and put them in the refrigerator overnight. The next day mix the mop sauce and prepare the pit for smoking. Cook the slabs between 200F and 220F until you feel them crack a bit between the ribs when you bend the slabs with a gloved hand, approximately 3 1/2 to 4 hours. Every 30 minutes baste both sides and turn them over. Allow the slabs to sit 10 minutes before slicing them into individual ribs. Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Vodka-Chocked Cherry Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Fu slabs Spareribs **RUB** 1 8 oz. bag Leggs Hot Italian sausage -- seasoning 1 cup cane sugar 1/2 cup hot chili powder **MOP** 2 cups water 6 chicken bouillon cubes 1 cup olive oil 1/3 cup balsamic vinegar remaining rub **FINISH SAUCE** 40 ounces Yoshida's spicy wing and rib sauce 1/2 pint chockcherry syrup 1 cup maraschino cherry juice with Vodka -- (3 shots) 1 7 oz can El Mexicano -- Chipotle Adobada -- peppers in sauce 1 cup grated onion white 2 tablespoons ground dry mustard Brought to a simmer on stove then let sit overnight. Reheated and brushed on ribs 3 times last hour of smoke. Serve remaining sauce as dip for ribs. Rubbed olive oil over ribs then generously coated ribs with the rub reserving some of the rub. Wrapped in plastic and refrigerated for 30 hours. Smoked the ribs at 235F over Mesquite wood mopping every hour or so. Posted to the BBQ List by Don Havranek on Oct 19, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * World Championship Barbequed Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds pork loin back ribs ***DRY RUB*** 4 tablespoons paprika 2 teaspoons salt 2 teaspoons onion powder 2 teaspoons pepper -- black 2 teaspoons pepper -- white 2 teaspoons pepper -- red ***BARBEQUE SAUCE*** 6 tablespoons salt 6 tablespoons pepper -- black 6 tablespoons chili powder 4 cups ketchup 4 cups vinegar -- white 4 cups water 1 each onion -- large, yellow, -- diced 1/2 cup molasses -- sorghum Barbeque Sauce: Combine ingredients in a large saucepan. Bring to a rolling boil, reduce heat and simmer 1 1/2 hours, stirring every 10 minutes or so. Pour into sterilized canning jars, seal and let stand 2 to 6 weeks before use. (If you are like me, not much chance of this happening, but it is a nice touch to the recipe - CWS) Dry Rub: Mix ingredients together thoroughly. Preparation: Sprinkle dry rub liberally on ribs. Allow ribs to stand 20 to 30 minutes at room temperature until the rub appears wet. Prepare a smoker for long, slow (230F) indirect cooking, using hickory chips or other hardwood chips for extra flavor. Cook ribs, bone side down, for 2 hours at 230F in a smoker using indirect heat. Turn and cook 2 more hours. Turn and cook one more hour. During the last 15 minutes, baste with barbeque sauce diluted by half with water. Serve ribs with warmed, undiluted sauce on the side. Source: David Cox, Little Rock, winner of the 1991 World Championship Barbecue Cooking Contest in Memphis, TN Posted to the BBQ List on June 26, 1998 by David Klose Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - -