BBQ Cooking Class

Ingredients

• 3/4 Cgranulated brown sugar
• 2 Tsalt
• 1 Tonion powder
• 1 Tgarlic powder
• 1 THungarian paprika
• 1 tcayenne or other chile
• 1/2 tground clove
• 1/2 tground allspice

Method

1. Stir all the spices together in a bowl.
2. Peel the membrane off the back of the rack and trim off big chunks of fat (and the loose flap of meat on spareribs).
3. Sprinkle the rub over one side, work it in by hand, then flip and do the other side. Repeat for a heavier coat.
4. Wrap the rubbed racks in plastic and refrigerate while the pit heats up.

Ingredients

• 1/2 cuppaprika
• 1/2 cupbrown sugar
• 1/2 cupsalt
• 1/4 cupdry mustard
• 1/4 cupcumin
• 1/4 cupchile powder
• 1/4 cupblack pepper
• 2 tablespoonscayenne pepper
• 2 tablespoonsgranulated garlic

Method

1. Mix all the spices well in a bowl.
2. Store airtight and use as the base rub for ribs, pork and chicken.

Ingredients

• 1/4 cupcumin
• 1/4 cupchile powder
• 2 tablespoonscrushed coriander seeds
• 1 tablespoonground cinnamon
• 1 tablespoonbrown sugar
• 2 tablespoonssalt
• 1 tablespoonred pepper flakes
• 2 tablespoonsfreshly cracked black pepper

Method

1. Combine all the spices in a bowl and mix well.
2. Store airtight until ready to rub on meat.

Ingredients

• 8 cupscider vinegar
• 4 cupswater
• 1-1/4 cupsketchup
• 1-1/2 cupsTabasco sauce
• 1-1/3 cupssugar
• 1/4 cuphot red pepper flakes
• 1/4 cupBlue Ribbon BBQ Rub
• 1-1/2 tablespoonssalt
• 2 teaspoonsblack pepper

Method

1. Put the dry ingredients in a big bowl.
2. Whisk in the ketchup and Tabasco.
3. Whisk in the vinegar and water until smooth.

Ingredients

• 1 cupcider vinegar
• 5 cupswhole tomatoes with juice
• 1/4 cupchipotle peppers with adobo sauce
• 1 cupbrown sugar
• 2 tablespoonsBlue Ribbon BBQ Rub
• 1-1/2 tablespoonssalt
• 1 tablespoonblack pepper
• 1 tablespoondry mustard
• 2 teaspoonsgranulated garlic
• 2 teaspoonsonion powder
• 1 cupmolasses
• 1 cupyellow mustard
• 2 cupsketchup
• 3/4 cupWorcestershire sauce
• 1 cuppineapple juice
• 3 tablespoonsTabasco sauce
• 1/3 cupbeer

Method

1. Simmer the first 10 ingredients (vinegar through onion powder) in a saucepan until blended.
2. Puree in a blender.
3. Stir in the molasses, mustard, ketchup, Worcestershire, pineapple juice, Tabasco and beer.

Ingredients

• 3 cupsmayonnaise
• 1/4 cupcider vinegar
• 1/4 cupsugar
• 2 tablespoonsprepared horseradish
• 2 tablespoonsyellow mustard
• 2 teaspoonsBlue Ribbon BBQ Rub
• 2 teaspoonscelery salt
• 1 teaspoononion powder
• 1/2 teaspooncayenne pepper
• 1-1/2 teaspoonssalt
• 3/4 teaspoonblack pepper

Method

1. Whisk everything together.
2. About 1 hour before serving, toss with shredded green and red cabbage and grated carrot.
3. Keep cold.

Ingredients

• 2 poundschopped yellow onion
• 2 tablespoonschopped garlic
• 1 tablespoonBlue Ribbon BBQ Rub
• 1 teaspooncurry powder
• 1/2 cupbrown sugar
• 1 tablespoonBlue Ribbon Jerk Rub
• 1 teaspoonsalt
• 1/2 teaspoonblack pepper
• 1-1/2 cupscider vinegar
• 1/2 cuppineapple juice
• 1/2 cupWorcestershire sauce
• 2/3 cupmolasses
• 1 cupketchup
• 1-2/3 cupsyellow mustard
• 1/4 cupchipotle chiles with adobo sauce
• 1/4 cupbeer

Method

1. Cook the onion and garlic in a little vegetable oil until deep golden and caramelized.
2. Stir in the 6 seasonings (BBQ rub through black pepper) and cook until blended.
3. Take off the heat, add the remaining 8 ingredients, and blend until smooth.

Ingredients

• 5 poundspickling cucumbers, sliced thinly
• 2 poundsyellow onion, sliced thinly
• 10garlic cloves
• 2 tablespoonspickling spice
• 4 cupswhite vinegar
• 8 cupswater
• 1/2 cupsalt
• 1-1/2 tablespoonssugar
• 5 sprigsfresh dill

Method

1. Put the garlic, pickling spice, vinegar, water, salt and sugar in a big pot and bring to a boil.
2. Take off the heat and stir in the cucumbers, onions and dill.
3. Weigh everything down with a heavy plate so it stays under the brine.
4. Cool to room temperature, then refrigerate.

Ingredients

• 1 poundscotch bonnet peppers (also called habaneros)
• 1/4 cupdried rosemary
• 1/4 cupdried thyme
• 1/4 cupdried basil
• 1/4 cupcrushed yellow mustard seed
• 1/3 cupgranulated garlic
• 1/2 cupyellow mustard
• 1/4 cupwhite vinegar
• 1/4 cupbrown sugar
• 2 tablespoonscurry powder
• 2 tablespoonsorange juice
• 2 teaspoonsonion powder
• 2 tablespoonssalt
• 1 tablespoonblack pepper

Method

1. Puree everything in a blender or food processor into a paste.
2. Thin with a little more orange juice if needed.
3. Rub onto chicken, seafood or pork before roasting, grilling or smoking.

Ingredients

• 2-1/2 tablespoonspaprika
• 1-1/2 tablespoonsdry mustard
• 1 tablespoonground fennel seed
• 1 tablespoonsalt
• 1 tablespoonsugar
• 1/2 tablespoonground ginger
• 1/2 tablespoonred pepper flakes
• 1/2 tablespoonground cardamom
• 1/2 tablespoonground coriander
• 1/2 tablespoonturmeric
• 1/2 tablespoonground nutmeg
• 1/2 tablespooncinnamon
• 1/2 tablespoonallspice
• 1/2 tablespooncayenne pepper
• 1 tablespoonblack pepper
• 5 tablespoonschopped garlic
• 2 tablespoonslemon juice
• 1/4 cupred wine
• 1/2 cuporange juice

Method

1. Stir all the ingredients together.
2. Adjust the orange juice to get the thickness you want.

Ingredients

• 3 poundscollard greens
• 4 clovesgarlic, whole
• 2 teaspoonsred pepper flakes
• 8 cupschicken stock
• 1-1/2 tablespoonssalt (or to taste)
• 1 teaspoonground black pepper
• 2smoked ham hocks

Method

1. Wash the collards well and cut into 3-inch pieces. The upper stems are fine to keep.
2. Put the greens and everything else in a big pot and bring to a simmer.
3. Once the greens wilt down, add water to cover.
4. Simmer about 2 hours, until tender.

Ingredients

• 2 cupschopped plum tomatoes
• 1 cupdiced avocado (ripe but still somewhat firm)
• 1/4 cupdiced red onion
• 1 largegarlic clove, minced
• 1jalapeno pepper, minced (or more or less to taste)
• 2 teaspoonslime juice
• 1/4 teaspooncumin
• 2 teaspoonschopped fresh cilantro
• to tastesalt and pepper

Method

1. Gently fold everything together in a bowl.
2. Season with salt and pepper.

Ingredients

• 4 to 5 poundsboneless pork butt
• 1/4 cupBlue Ribbon BBQ Rub
• 4 cupsNorth Carolina Vinegar BBQ sauce
• 1 cupchicken stock

Method

1. Coat the pork all over with the rub.
2. Brown it on all sides, either on a charcoal grill or in a heavy pan with a little oil on the stove.
3. If using the grill: rake the coals to one side, add wood chips, cover and smoke over indirect heat for up to 1 hour.
4. Move the pork to a braising pan, add the vinegar sauce and stock, and bring to a simmer.
5. Lay foil right on the meat, cover the pan, and braise in a 350-degree oven for 2 to 3 hours, until it falls apart.
6. Pull the meat and pile it on cheap white hamburger buns with cole slaw and pickles.

Ingredients

• 2 cupsblack beans
• 1chopped yellow onion
• 1 tablespoonchopped garlic
• 1 cuptomato puree
• 2 teaspoonscumin
• 1 teaspooncoriander
• 1 tablespoonchile powder
• 1 teaspoondried oregano
• 1 teaspoondried thyme
• 1 tablespoonbrown sugar
• 1 teaspoonsalt (or to taste)
• 1/2 teaspoonblack pepper
• 1/4 teaspooncayenne pepper

Method

1. Rinse and pick over the beans.
2. Put everything in a pot and add water to cover the beans by about 2 inches.
3. Simmer 3 to 4 hours, until the beans are soft and the liquid starts to thicken. Add water as needed to keep them covered.
4. Serve mixed with an equal amount of cooked white rice.

Ingredients

• 2 cupsblack-eye peas
• 1chopped yellow onion
• 1smoked ham hock
• 2garlic cloves, minced
• 1 cuptomato puree
• 1/2 teaspoon eachchile powder, cumin, dried thyme, fennel seed and dried sage
• 1/4 teaspoon eachcelery salt and cayenne pepper
• 1/2 teaspoonsalt (or to taste)
• 1/4 teaspoonblack pepper
• to coverwater

Method

1. Put everything in a pot and simmer 45 minutes to 1 hour, until the peas are soft but not mushy.
2. Mix with an equal amount of cooked white rice.
3. Top with chopped scallions and Tabasco.

Ingredients

• 6green apples, sliced
• 2 cupssliced onions
• 4 clovesgarlic, minced
• 1/4 cupvegetable oil
• 1/4 cupchipotle sauce
• 1 cupwhite vinegar
• 1-1/4 cupsbrown sugar
• 1 teaspoon eachsage, rosemary and thyme
• 1/2 teaspoonallspice
• to tastesalt and pepper

Method

1. Cook the onions and garlic in the oil until golden.
2. Add everything else and cook down about 30 minutes, until the apples are soft and the chutney thickens.

Ingredients

• 2 tablespoonsminced garlic
• 1/4 cupchopped cilantro
• 2 tablespoonschili powder
• 2 tablespoonsground coriander
• 2 tablespoonsground cumin
• 1 tablespoonhabanero hot sauce
• 1 tablespoonchipotle sauce
• 1 tablespoonsalt
• 1 teaspoonblack pepper
• 1/4 cupvegetable oil

Method

1. Stir everything together into a wet rub.

Ingredients

• 4onions, sliced
• 3 clovesgarlic, minced
• 2 tablespoonsvegetable oil
• 2/3 cupraisins
• 1/4 cupcider vinegar
• 3 tablespoonsbrown sugar
• 1 teaspoon eachground coriander and curry powder
• 2/3 teaspooncayenne pepper
• 2 tablespoonswater
• to tastesalt and pepper

Method

1. Cook the onions and garlic in the oil until golden.
2. Add the rest and cook about 30 minutes, until the raisins plump up and the mixture thickens.

Ingredients

• 1/2 cupolive oil
• 1/2 cupground cumin
• 1/2 cupdried rosemary (or 1/4 cup fresh)
• 1/4 cupchopped garlic
• 1 tablespooncinnamon
• 1/4 cupsalt
• 2 tablespoonsblack pepper

Method

1. Mix everything into a paste.

Ingredients

• 40 LBground beef
• 30 LBground pork
• 2 litersliquid eggs
• 10 cupschopped onion
• 10 LBbread crumbs
• 1 #10 cantomato puree
• 2 cupsWorcestershire sauce
• 1.5 cupsdry mustard
• 3 TBSPcayenne pepper
• 1.5 cupssalt
• 0.5 cupsblack pepper
• 2 cupsmayonnaise (for chili mayonnaise)
• 4 teaspBlue Ribbon chili paste (for chili mayonnaise)

Method

1. Mix all the seasonings, eggs, onion and puree (everything except the meat and crumbs).
2. Add that to the ground meats, then add the bread crumbs and mix just until combined. Do not overmix.
3. Pack firmly into 2-1/2-inch half pans.
4. Smoke at 225 degrees until the inside reaches 170 degrees.
5. Chill well, then cut into 5 to 6 ounce sandwich portions.
6. Stir the chili paste into the mayonnaise for the chili mayo.

Ingredients

• 10 cupscornmeal
• 8 cupssugar
• 28 cupsflour
• 1 cupbaking powder
• 3 TBSPsalt
• 5 quartsmilk
• 5 cupsliquid eggs
• 2 lbs.melted butter
• 1 cupvegetable oil

Method

1. Put the wet ingredients, except the butter, in the mixer bowl.
2. Run the mixer on low with the whisk and add the dry ingredients until blended.
3. Mix in the melted butter.

Ingredients

• 1 gallonpar-boiled white rice
• 0.5 cupsvegetable oil
• 8 cupsAP onion
• 1 bunchcelery, diced
• 4 Tblsp.garlic, minced
• 4 cupssmoked chicken gizzards, finely chopped
• 3 Tblsp.cumin
• 3 Tblsp.chili powder
• 1 Tblsp.bbq rub
• 10 eachbay leaves
• 1.5 gallonschicken stock
• 5 Tblsp.salt and pepper mix

Method

1. In a big square braising pan, brown the onions, celery, garlic and gizzards in the oil.
2. Add the rice and seasonings and toast until deeply browned, without burning.
3. Stir in warm stock, cover with a sheet pan, and bake 30 minutes, until the rice is just tender.

Ingredients

• 1 #10 cansliced, canned peaches with juice
• 1 #10 cansliced, canned peaches, drained
• 1 cupsugar
• 0.5 cupscornstarch
• 1 teasp.nutmeg
• 2 teasp.cinnamon
• 5 cupscobbler topping
• 0.75 cupsmilk

Method

1. Mix the fruit, sugar, cornstarch, nutmeg and cinnamon in a 4-inch-deep full hotel pan.
2. In another bowl, toss the cobbler topping with the milk just to dampen it.
3. Scatter the topping over the fruit and bake about 45 minutes, until lightly browned.

Ingredients

• 16 cupsflour
• 3 cupssugar
• 0.5 cupsbaking powder
• 1 Tblsp.salt
• 1.5 lbs.butter
• 8 eacheggs

Method

1. Cut the butter into chunks and work it into the dry ingredients until crumbly.
2. Add the eggs one at a time, mixing only until they disappear. Do not overmix.

Ingredients

• 1 gallonwater
• 3/4 cupkosher salt
• 1/4 cupsoy sauce
• 1 teaspoontarragon, dried
• 1 teaspoonthyme, dried
• 1 teaspoonblack pepper
• 1 cupmolasses

Method

1. Stir the dry ingredients into the water until the salt fully dissolves.
2. Clean and rinse the bird, then refrigerate it in the brine at least overnight, ideally 2 to 3 days.
3. Take it out, rinse, pat dry, and cook as usual.

Ingredients

• 1 tbsalt
• 2 tsgarlic powder
• 2 tschili powder
• 2 tsground cumin
• 2 tspepper
• 1/2 tsunsweetened cocoa
• 6boned and skinned chicken breast halves

Method

1. Mix the spices and keep them airtight.
2. Rub the blend over the chicken.
3. Grill with the lid down over medium-high heat about 6 to 7 minutes per side, until cooked through.

Ingredients

• 2 wholeslabs pork baby back ribs
• 8 tablespoonslight brown sugar, tightly packed (dry rub)
• 3 tablespoonskosher salt (dry rub)
• 1 tablespoonchili powder (dry rub)
• 1/2 teaspoonground black pepper (dry rub)
• 1/2 teaspooncayenne pepper (dry rub)
• 1/2 teaspoonjalapeno seasoning (dry rub)
• 1/2 teaspoonOld Bay seasoning (dry rub)
• 1/2 teaspoonrubbed thyme (dry rub)
• 1/2 teaspoononion powder (dry rub)
• 1 cupwhite wine (braising liquid)
• 2 tablespoonswhite wine vinegar (braising liquid)
• 2 tablespoonsWorcestershire sauce (braising liquid)
• 1 tablespoonhoney (braising liquid)
• 2 clovesgarlic, chopped (braising liquid)

Method

1. Heat the oven to 250 degrees.
2. Mix the dry rub. Set each slab on its own sheet of heavy foil, shiny side down, and coat both sides with rub, patting it in.
3. Refrigerate at least 1 hour.
4. Mix the braising liquid and microwave it on high for 1 minute.
5. Put the foil packets on a sheet pan, open one end of each, and pour in half the liquid. Tilt to spread it around.
6. Braise in the oven 2-1/2 hours.
7. Pour off the liquid into a small pot and boil it down by half, to a thick syrup.
8. Brush the glaze on the ribs and broil just until it caramelizes a little.
9. Cut each slab into 2-bone pieces and toss them in the rest of the hot glaze.

Ingredients

• 4 tablespoonsbutter
• 1 cupminced onion
• 3 clovesgarlic, minced
• 1 teaspoonpaprika
• 1 tablespoonground black pepper
• 3 tablespoonslemon juice
• 2 teaspoonsdry mustard
• 1 teaspoonhot red pepper sauce
• 1/2 cupcider vinegar
• 2 cupstomato sauce

Method

1. Melt the butter in a saucepan over medium heat. Cook the onion and garlic about 5 minutes.
2. Add the paprika, pepper, lemon juice, mustard and hot sauce and cook about 5 minutes more.
3. Add the vinegar and tomato sauce, bring to a boil, then simmer about 15 minutes, stirring now and then, until thick.

Ingredients

• 2 tablespoonslime juice (juice of 1 lime)
• 1shallot, minced
• 2garlic cloves, minced
• 1/4 teaspoonpink peppercorns, crushed
• 1/2 teaspoondried thyme
• 1/4 teaspoondried dill
• 1/4 teaspoonsalt
• 1/4 teaspoondried tarragon

Method

1. Stir everything together in a small bowl.
2. Cover and refrigerate until ready to use.