Posts Tagged ‘bbq’
Simple Kansas City Style BBQ Sauce
- 2 cups brown sugar
- 1 cup ketchup
- 1/2 cup apple cider vinegar
- 2 tablespoon white sugar
- 2 teaspoon ginger
- 1 teaspoon chipotle powder
- 1/2 teaspoon kosher salt
- Combine all ingredients in saucepan.
- Simmer until smooth and thickened to desired consistency—approximately 15 minutes.
I take biscuit making from scratch very seriously. There are times when you need to use store bought mixes or pre-made but whenever you can from scratch biscuits are always better. They are a Southern tradition and one that of course goes extremely well with all things BBQ & Grilling. Over the years I have been trying countless recipes trying different methods. I had no real benchmark to go from I just knew what I wanted:
- The flakiest of sections
- Slightly crispy buttery base
- tender interior
I can’t stand flaky people but for me a flaky tender biscuit is heaven.
Today after countless trials I achieved the very best biscuits I have ever made. They were all of my wants and more. This recipe is for a double batch I split the batch in two and added a heaping cup of shredded Old cheddar to one and shredded Jalapeno Cheddar to the other .
The very best Jalapeno Cheddar Buttermilk Biscuits
- 4 ¾ cups All-purpose Robin Hood flour sifted
- ½ lb Unsalted Butter frozen then grated
- 1 tsp baking soda
- 2 tsp Clabber girl baking powder
- 3 tsp Morton kosher salt
- 2 ½ cups Buttermilk (keep very cold)
- 2 cups Shredded Jalapeno Cheddar Cheese or any other shredded cheddar
Place a stainless steel bowl in a freezer for 20 minutes prior to assembly.
*If you tend to have very warm hands rinse your hands under cold water for a bit. The dough and the ingredients need to stay as cold as possible.
- Preheat your oven to 425F
- Combine all of the dry ingredients into a chilled stainless steel mixing bowl
- Add the grated butter to the dry mixture and combine using a pastry cutter. The texture should be coarse and crumbly. Do not use your hands for this.
- Add buttermilk and using a spatula mix until just combined. *Do not over mix-the dough will be damp.
- Turn dough out onto a lightly floured surface.
- Sprinkle shredded cheddar over the dough.
- Working as quickly as you can pat the dough out into a rectangle and then fold in on itself a couple of times.
- Pat the dough into a rectangle approx 1/2 ” thick and cut into 32 squares. You can use a round biscuit cutter however any scraps you have leftover will make a much tougher biscuit. By cutting them into squares there is no scrap leftovers. Handle the dough the least amount of time possible. The more you handle the dough the tougher your biscuits will be.
- Place 16 biscuits on each ungreased cookie sheet. The biscuits should be 1/4” away from each other for slightly soft & lightly crispy sides.
- Chill the cut biscuit squares in the fridge for 5 minutes. If you are omitting the cheese then brush the tops of the biscuits with melted butter right before placing in the oven.
- Place baking sheets in oven on the upper and middle shelf.
- Bake for 5 minutes then rotate racks
- Bake for an additional 5 minutes and check for doneness. Depending on your oven they may take 10-14 minutes to bake completely. It is very important to not over bake the biscuits.
- Remove biscuits from trays and place on cooling racks for crispier bottoms.
- Enjoy them quickly. They will not last. Trust me on this.
The flank is that portion of the hind quarter which is separated from the loin by a straight cut passing approximately parallel to the lumbar back bones (lumbar vertebrae) beginning in close proximity to or through the flank lymph node (prefemoral) and from the plate by a cut passing between the 12th and 13th rib and cartilage.
Resource: Canadian Beef
Flank is a great tasty marinating cut of beef and perfect for the grill. It is also a more economical cut of beef. Being budget friendly makes this an ideal meal for our family. Which is a darn good thing since my furnace broke last night while it is -30 and I am writing this recipe from a Starbucks. (*Dude is coming to fix today but damn those furnace thingys are expensive)
- 2 lbs Flank Steak
- 1 cup Soy Sauce
- 1/2 cup Rice Wine Vinegar
- 1/4 cup Fresh Rosemary finely chopped
- 2 tablespoons Minced Garlic
- 2 tablespoons Sorghum Molasses
- 1 tablespoon Granulated Onion Powder
- 1 tablespoon Freshly Ground Butcher Grind Black Pepper
Mix all of the marinade ingredients together. Place flank steak into a 1 gallon Ziploc bag. Pour marinade over flank steak. Seal bag removing as much air as possible.
Marinate overnight in fridge turning bag over a couple of times to ensure even distribution of the marinade.
Preheat grill to medium high heat.
Remove Flank steak from marinade. Discard remaining marinade. Grill flank steak to rare/ medium rare (120F-130F). Remove from grill and rest for 10 minutes. Flank steak must be cut across the grain when serving. I like to sprinkle the slices with a really good kosher or sea salt just prior to serving.
We served ours with a really nice crisp broccoli slaw. The next day I made sandwiches out of the remaining flank with herbed focaccia. It was delicious.
We have been on the road for a month already and time has flown by. We have traveled from Texas to Kentucky and lots of places in between. We still have a few more BBQ joints to head to and a couple more things to see. Our last stop and where we end this crawl will be at the American Royal in a couple of weeks. Its been a blast up to now with the crew who has been working hard.
Yikes. 2 weeks since I last updated…
I have been on a BBQ crawl all over Maryland, Virgnia and North Carolina. I ate everywhere and anywhere I could get to and as time allowed. I also had a great experience at a place called Serenbe with the great group of Char-Broils all star bloggers along the way.
AS I head home back to Canada I am just trying to play catch up to everyday life. Over the next week or so Ill blog about all the fantastic places I got to eat and where I got to meet some awesome BBQ people. It was one heck of a trip and another thing off my own personal BBQ bucket list.
Back in February of 2011 I was asked to test out some recipes. I did not hesitate at all and accepted. In fact I consider myself pretty damn lucky to be asked. These were not just everyday BBQ recipes. These were World Championship recipes from the people at IQUE. The book is Wicked Good Barbecue – Fearless recipes from two damn Yankees who won the biggest baddest BBQ competition in the world. The book is truly as it is titled- WICKED GOOD.
The recipes I tested:
Jack Daniels World Championship Ribs
I Que Rub
IQUE BBQ Sauce
Pork Rib Marinade
These were recipes that made my taste buds dance, made my BBQ better and were enjoyed by everyone in my family. Well thought out ingredients – never skimping on quality, often sourced out to the best possible result were used.
I remember emailing some questions back and forth about ingredients and application. One of the things that came through clearly was that this is a book filled with unique fearless BBQ recipes. They had a mandate to put out the best and they did. Complex recipes each adding a new element of flavor. Great recipes that you will return to time and time again.
All tried out – tested multiples of times. This is not a dumbed-down fluffy BBQ cookbook. This book was not just churned out with only 1/4 of the recipes tested. No this book is a solid book filled with terrific tips, incredible recipes and full of passion for the art of BBQ. I know many people who were seriously anticipating this cookbook (myself included). With good reason- it is a no holds barred culinary BBQ adventure book. They give up a crapload of competition secrets and some truly inspiring recipes.
Written by Andy Husbands (Fearless Chef, Tremont 647, Sister Sorrel), Chris Hart (IQUE) with help from food writer Andrea Pyenson. These men have some serious bbq chops. World Champions, outstanding culinary chefs with a huge understanding of meat, smoke and fire. This is a new must have for anyone who wants to improve their everyday BBQ and to elevate their competition BBQ
From starting the fires to sourcing meats and adventuresome recipes this book has it all covered. Photography by Ken Goodman adds to the books overall appeal. This is high on my list of recommended reading for 2012. Get it.
I love Texas. Hopefully this year I will be able to go back and eat at some of the legendary BBQ joints. For now though I spend a lot of time over at Full Custom Gospel BBQ reading his reviews and experiences. These ribs were inspired by my last trip there.
One of the challenges that I always have is finding beef ribs that have enough meat on them. It seems that outside of a few locations this is quite a daunting task. A friend of mine Mike the owner of Big Bone BBQ came to my rescue. His restaurant serves up BBQ Beef ribs once a week at Big Bone BBQ Barrie. I got some from him and I was all set.
Removing the membrane was easy with a clean bar towel. Better grip than a paper towel for this tough membrane.
I also used a spoon to scrape off the large pockets of fat. Whatever you do though don’t discard the fat. Put it aside into a small saucepan and Ill get to it in a bit. After a bit of trimming I had about 2 cups of fat and beef bits.
Decided to keep the rub super simple only 4 ingredients. Granulated garlic, granulated onion, Morton’s Kosher salt & freshly cracked black pepper.
3/4 c Salt
3/4 c Pepper
1/2 cup garlic
Generously rubbed (I used about half of the rub and stored the rest for future use) they headed to the grill at 225F . I used mesquite pellets for these.
Then I got around to making the mop. The first step was to render out some beef fat from the trimmings. This measured out to be 1/4 cup when finished. You could also add 1/2 bottle of beer to this Mop if so desired. In addition pay attention to the sodium levels on the beef broth. Some are horrendously high. I used a reduced sodium broth and opted not to use Soy Sauce in this recipe.
2 c beef broth
1/2 c Worcestershire sauce
1/4 c Apple Cider vinegar
1/4 c Rendered Beef fat
1/2 bottle BV beef upper ( approx 1.5 oz – you can also substitute Kitchen Bouquet)
4 tbsp Tiger Sauce
2 tbsp Mustard powder
2 tbsp dried onion flakes
Bring all of the Mop ingredients to a simmer. Set aside.
About 4 hours in I started Mopping every 15 minutes. I wanted to wait until the ribs had developed a very thick bark (crust).
After two additional hours mopping every 15 minutes the ribs were done. Rested them covered tightly in foil for 15 minutes. They were dark and crusted over and absolutely delicious. Some of the ugliest ribs I have ever made and it just didn’t matter. Paired with cornbread, cheesy pasta casserole and green beans they made an excellent meal.
Bacon apple chestnut stuffed pork loin
3lb pork loin
10 slices bacon
For the stuffing
3 c large seasoned croutons
2 ½ c diced apple
1 c reduced sodium chicken stock
1/3 c chopped parsley
¾ c chopped roasted chestnuts
6 slices bacon chopped
2 onions diced
1 tsp minced garlic
1 tsp dried thyme
¼ tsp kosher salt
¼ tsp black pepper
In a medium sized pan on medium level heat fry bacon until crisp. Using a slotted spoon or bamboo strainer remove the bacon and set aside.
Add chopped onion, thyme, salt, pepper and garlic to the residual bacon fat. Stir often scraping any bacon residue from the bottom of the pan. Sauté until the onion has softened. Add the diced apples and reduced sodium chicken stock. Bring to a simmer and add the croutons. Mix thoroughly cover and remove from heat.
Butterfly the pork loin using 3 cuts to open like a book. See this video for instructions -
Cover the pork loin with plastic wrap. Pound the pork with a mallet to make it a uniform thickness. Remove cover from the stuffing and fluff with fork. Add parsley to the stuffing mixture.
Spoon the stuffing mixture onto the pork loin leaving a 1 inch frame around all of the edges.
Starting at one end – roll the pork and stuffing together to make a tight roll.
Wrap pork with bacon lightly overlapping each layer. Secure with butchers twine.
Grill indirect at 275F until a digital thermometer reads 155F. I used oak and hickory wood pellets. Rest for 10 minutes then slice. Feeds a crowd.
Yesterday was the cutoff date for submissions of videos for BBQ Pitmasters Season 3 !
The competition is really heating up for a spot on the hit show. Lots of great audition tapes posted to Youtube and Vimeo. Some are new faces and some are people you may have just seen before. Good Smoking Luck to all who applied!!