Cooking Question to the Prez

[dblones]

Rob and to all who would like to participate;

I was speaking with your wonderful wife the other day while I was placing an order. It has come to my attention that she "claims" you are a chef. HMMMM I wonder. Cooking fish has it place but CHEF?? (Ken dont get your fly tying all twisted here, fish is a platform for your tall tales I get it :-D )

I was wondering if anyone has any great recipies to share from grilling, smoking, etc).

The reason I bring this up is, I myself love to cook. I have taken years (and it will take me many more) to make my own rub, marinade, mop, and BBQ sauce recipies. I am always looking for great parings of cooked meat, great drinks, and superb cigars for that "just right" dinner in cozy summer eve back yard experience.

I was wonder if you would share your chefly experience with us and maybe a couple great recipies.

Also, for those of you in the land of upside downs, down unders or whatevers :-P any lamb recipies would be spectacular as well.

I am of couse messing around at work, but when I get home I will post pics of my last backyard cookout. The menu was steak, shrimp and chicken. I will also include the marinade, rub, and sauce recipies I used. (in case anyone is interested).

[dblones]

Also I was just thinking,

We have an alcoholics not so anonymous forum. What about a great grilling forum disucssing the great parings of before, during and after dinner smokes based on food types.

Yes/NO?

Just a thought.

[ArloGut]

db

Now your talking my launguage, I love to grill actually spend most of my evenings out on the grill or smoker.. Here is a secret receipt for a rub & mop, which works great on BB Ribs, Yard Bird or anything. Also here are a few pics from last weekend (Dad's Day) of some "Ass Can Chicken"

Ingredients:

1 Cup Dark Brown Sugar

1/2 Cup Paprika

2-1/2 TBS Course (Salad Grind) Black Pepper

1-1/2 tsp Chili Powder

1-1/2 TBS Garlic Powder

1-1/2 TBS Onion Powder

1 tsp Cayenne (Red Pepper)

2 TBS Kosher Salt

Instructions:

This recipe is unbelievably a very simple recipe as far as ingredients but the amounts and process are absolutely paramount.

In a large shallow dish measure out the dark brown sugar and the paprika. At this stage it is necessary to make sure all lumps are worked out and that the paprika is mixed evenly with the brown sugar.

Once the mixture is smooth in texture continue to add 1 dry ingredient at a time mixing well and removing the lumps each time either with a fork or a pair of clean hands works well also.

Note: It is imperative that you use the course ground black pepper and the course grain kosher salt to obtain the right texture.

(I like to put the mixture into a large zip-loc bag and work out any remaining lumps once all ingredients are added together)

Makes enough rub to coat 2 slabs of spare ribs...feel free to double the recipe. Make sure the rub stays dry and airtight until ready to use.

Wash the ribs thoroughly, lay on a flat surface and remove membrane. With boney side up, sprinkle enough

rub on the entire surface of the meat so that you can no longer see the meat. Wait about 10 minutes or for the rub to start looking wet then very carefully and tenderly turn the slab over

to a meaty side up configuration. Once again sprinkle enough rub to where you can no longer see the meat and wait for the "wet" appearance.

These babies are now ready for the smoker... meaty side up of course at optimum temp of 230 degrees for 6-7 hours or until the internal temperature of the meat reaches 172 degrees.

Now for the "MOP"

Ingredients:

2 Cups Ketchup

1/4 Cup Molasses (If you are using a really strong flavored molasses like Brer Rabbit® reduce amount to

1/8 Cup equivalent to 2 TBS)

3 tsp Worcestershire Sauce

Juice from 1/2 Fresh Lemon (Approx. 2 TBS)

1/2 tsp Tabasco® Brand Hot Sauce

3/8 Cups Dark Brown Sugar

1/2 tsp Cayenne (Red Pepper)

2 Cloves Minced Fresh Garlic

1 TBS Course (Salad Grind) Black Pepper

Note: for a milder sauce, cut the Black Pepper to 1/2 TBS instead of a full TBS.

Instructions:

In a small sauce pan add the ketchup and the molasses then using the same measuring cup add the Worcestershire sauce, lemon juice, and Tabasco mixing it all around to make sure all ingredients end up in

the sauce pan and are not left in the bottom of the cup. Add the dark brown sugar and the cayenne to taste. Note: the cayenne will strengthen in flavor as the sauce cools so it is wise to add a little less than you think is enough. The above amounts are suited to my personal taste and may be too spicy for some.

The dark brown sugar can be modified slightly as well if you tend to like a sweeter or less sweet sauce. I recommend making your first batch exactly to the recipe and then modifying sweetness and heat on later batches according to the varying tastes of you and your family.

The 2 cloves of fresh garlic should be minced into very small pieces but not so small that it becomes juice.... you should be able to see the tiny pieces floating in the sauce when complete. It serves to add good flavor and excellent texture.

Add the course black pepper per the recipe and allow to simmer for 15 minutes to combine the flavors.

Makes about a pint and a half of sauce that is excellent on Beef, Pork and Poultry.

[smokum]

I love BBQ....and I love lamb too. Look forward to a few comments cuz I need to learn how to cook all over again soon !!!

[dblones]

» db

» Now your talking my launguage, I love to grill actually spend most of my

» evenings out on the grill or smoker.. Here is a secret receipt for

» a rub & mop, which works great on BB Ribs, Yard Bird or anything. Also

» here are a few pics from last weekend (Dad's Day) of some "Ass Can

» Chicken"

»

» Ingredients:

» 1 Cup Dark Brown Sugar

» 1/2 Cup Paprika

» 2-1/2 TBS Course (Salad Grind) Black Pepper

» 1-1/2 tsp Chili Powder

» 1-1/2 TBS Garlic Powder

» 1-1/2 TBS Onion Powder

» 1 tsp Cayenne (Red Pepper)

» 2 TBS Kosher Salt

»

» Instructions:

» This recipe is unbelievably a very simple recipe as far as ingredients but

» the amounts and process are absolutely paramount.

» In a large shallow dish measure out the dark brown sugar and the paprika.

» At this stage it is necessary to make sure all lumps are worked out and

» that the paprika is mixed evenly with the brown sugar.

» Once the mixture is smooth in texture continue to add 1 dry ingredient at

» a time mixing well and removing the lumps each time either with a fork or

» a pair of clean hands works well also.

»

» Note: It is imperative that you use the course ground black pepper and the

» course grain kosher salt to obtain the right texture.

» (I like to put the mixture into a large zip-loc bag and work out any

» remaining lumps once all ingredients are added together)

» Makes enough rub to coat 2 slabs of spare ribs...feel free to double the

» recipe. Make sure the rub stays dry and airtight until ready to use.

»

» Wash the ribs thoroughly, lay on a flat surface and remove membrane. With

» boney side up, sprinkle enough

» rub on the entire surface of the meat so that you can no longer see the

» meat. Wait about 10 minutes or for the rub to start looking wet then very

» carefully and tenderly turn the slab over

» to a meaty side up configuration. Once again sprinkle enough rub to where

» you can no longer see the meat and wait for the "wet" appearance.

»

» These babies are now ready for the smoker... meaty side up of course at

» optimum temp of 230 degrees for 6-7 hours or until the internal

» temperature of the meat reaches 172 degrees.

»

» Now for the "MOP"

»

» Ingredients:

» 2 Cups Ketchup

» 1/4 Cup Molasses (If you are using a really strong flavored molasses like

» Brer Rabbit® reduce amount to

» 1/8 Cup equivalent to 2 TBS)

» 3 tsp Worcestershire Sauce

» Juice from 1/2 Fresh Lemon (Approx. 2 TBS)

» 1/2 tsp Tabasco® Brand Hot Sauce

» 3/8 Cups Dark Brown Sugar

» 1/2 tsp Cayenne (Red Pepper)

» 2 Cloves Minced Fresh Garlic

» 1 TBS Course (Salad Grind) Black Pepper

»

» Note: for a milder sauce, cut the Black Pepper to 1/2 TBS instead of a

» full TBS.

»

» Instructions:

»

» In a small sauce pan add the ketchup and the molasses then using the same

» measuring cup add the Worcestershire sauce, lemon juice, and Tabasco

» mixing it all around to make sure all ingredients end up in

» the sauce pan and are not left in the bottom of the cup. Add the dark

» brown sugar and the cayenne to taste. Note: the cayenne will strengthen in

» flavor as the sauce cools so it is wise to add a little less than you think

» is enough. The above amounts are suited to my personal taste and may be too

» spicy for some.

»

» The dark brown sugar can be modified slightly as well if you tend to like

» a sweeter or less sweet sauce. I recommend making your first batch exactly

» to the recipe and then modifying sweetness and heat on later batches

» according to the varying tastes of you and your family.

» The 2 cloves of fresh garlic should be minced into very small pieces but

» not so small that it becomes juice.... you should be able to see the tiny

» pieces floating in the sauce when complete. It serves to add good flavor

» and excellent texture.

» Add the course black pepper per the recipe and allow to simmer for 15

» minutes to combine the flavors.

»

» Makes about a pint and a half of sauce that is excellent on Beef, Pork and

» Poultry.

»

»

»

Arlo,

Sounds great.

I am actually firing up the smoker this weekend with ribs at the ready. I will give this one a try and let you know how it goes.

[dblones]

» Arlo,

»

» Sounds great.

»

» I am actually firing up the smoker this weekend with ribs at the ready. I

» will give this one a try and let you know how it goes.

*As a side note, what do you smoke while the meat is smokn?

[BigSlick]

What area of Az you from dblones?

[El Presidente]

» I was speaking with your wonderful wife the other day while I was placing

» an order. It has come to my attention that she "claims" you are a chef.

Well I new something was wrong when you used "wonderfull" and "wife" in the same sentence. Then I became perturbed when you said you were speaking to my wife while placing an order? I mean what are you doing with Angela while placing an order with Lisa?

Then it dawned on me......you think Lise and I are married

1. Lise is married to chef Frank. Frank is a lovely guy of immense patience and faked industrial deafnesss.

2. Lise and I get on famously all the time. That rules out marital relationship.

3. Lise knows my foibles and thinks their amusing. That rules out marital relationship.

4. Lise has complete control of the company bank accounts. That rules out marital relationship.

5. Lise and I have been to strip clubs together. That rules out marital relationships.

That should clear it up

What would you like to name the new forum?

[greenpimp]

I think a culinary farts forum is an excellent idea.

[jdbrown]

I think you mentioned you are moving to KC area? Well it is the BBQ capital of the world. I have sponsered teams in the American Royal and do a fair amount of smoking! I sent you a PM!

[dblones]

» What area of Az you from dblones?

I am down in Sierra Vista...past Tucson and keep headn towards Mexico.

[dblones]

» Then it dawned on me......you think Lise and I are married

»

»

HAHAHA...That figures. Someone as wonderful as Lise could not possibly be married to a guy like you (quite frankly how your acutal wife is either still baffles me). I have been looking at pics of parties, reading the posts and thinking to myself how in the hell did Rob find ANYONE to put up with him.

[El Presidente]

» I have been looking at pics of parties, reading the

» posts and thinking to myself how in the hell did Rob find ANYONE to put up

» with him.

I have held my ground. As far as I am concerned my wife married this idiot and Lise agreed to work with him. I haven't changed :-D

[Ken Gargett]

» » I was speaking with your wonderful wife the other day while I was

» placing

» » an order. It has come to my attention that she "claims" you are a chef.

»

»

»

» Well I new something was wrong when you used "wonderfull" and "wife" in

» the same sentence. Then I became perturbed when you said you were speaking

» to my wife while placing an order? I mean what are you doing with Angela

» while placing an order with Lisa?

»

» Then it dawned on me......you think Lise and I are married

»

» 1. Lise is married to chef Frank. Frank is a lovely guy of immense

» patience and faked industrial deafnesss.

»

» 2. Lise and I get on famously all the time. That rules out marital

» relationship.

»

» 3. Lise knows my foibles and thinks their amusing. That rules out marital

» relationship.

»

» 4. Lise has complete control of the company bank accounts. That rules out

» marital relationship.

»

» 5. Lise and I have been to strip clubs together. That rules out marital

» relationships.

»

» That should clear it up

»

» What would you like to name the new forum?

as soon as i saw the original post, i started to laugh and i don't think i have stopped.

[dblones]

Alro,

I tried your recipie out this weekend. With first rack of pork baby backs I followed your recipie t the tee. I was suprised in finding that it was not as spicy as I thought it would be. It was however very good.

I altered your recipie slightly for the second. I marinated the ribs in a mixture of 4 cups mango/orange juice and one 12oz can of sprite. I did this thinking of a more sweet and spicy touch. I then used a bit more blk pepper and added crushed red pepper flakes to the rub.

The mop was great, the second day I added jalapeno pepper sauce as well as a bit of sesame/ginger sauce, and some red pepper flakes.

The second rack turned out awsome as well. I dont know if you like the citrus, sweet and spicy twist to smoked ribs but if you do give it a try.

Thanks again for a great recipie.

[First Lady]

» Alro,

»

» I tried your recipie out this weekend. With first rack of pork baby backs

» I followed your recipie t the tee. I was suprised in finding that it was

» not as spicy as I thought it would be. It was however very good.

»

» I altered your recipie slightly for the second. I marinated the ribs in a

» mixture of 4 cups mango/orange juice and one 12oz can of sprite. I did

» this thinking of a more sweet and spicy touch. I then used a bit more blk

» pepper and added crushed red pepper flakes to the rub.

»

» The mop was great, the second day I added jalapeno pepper sauce as well as

» a bit of sesame/ginger sauce, and some red pepper flakes.

You have to stop this as you know I love BBQ :-D I am coming over there one day and I want you to make me a feast ;-)

»

» The second rack turned out awsome as well. I dont know if you like the

» citrus, sweet and spicy twist to smoked ribs but if you do give it a try.

»

» Thanks again for a great recipie.

[dblones]

» You have to stop this as you know I love BBQ :-D I am coming over there

» one day and I want you to make me a feast ;-)

You are welcome anytime.

[ArloGut]

» Alro,

»

» I tried your recipie out this weekend. With first rack of pork baby backs

» I followed your recipie t the tee. I was suprised in finding that it was

» not as spicy as I thought it would be. It was however very good.

»

» I altered your recipie slightly for the second. I marinated the ribs in a

» mixture of 4 cups mango/orange juice and one 12oz can of sprite. I did

» this thinking of a more sweet and spicy touch. I then used a bit more blk

» pepper and added crushed red pepper flakes to the rub.

»

» The mop was great, the second day I added jalapeno pepper sauce as well as

» a bit of sesame/ginger sauce, and some red pepper flakes.

»

» The second rack turned out awsome as well. I dont know if you like the

» citrus, sweet and spicy twist to smoked ribs but if you do give it a try.

»

» Thanks again for a great recipie.

db

Will look at doing that variation, I am glad you liked the Mop I really like how it tastes, great on chicken. Doing receipts with citrus is one of my favs. I like all the different flavors.

[smokum]

All you BBQ cats...I am thinking of getting a smoker....but I dont want to be waking up at 3 am to look at it. What is the cheapest/easiest/best one to get ? Nothing fancy yet...just want to try making REAL BBQ now that you guys are posting all this stuff about rubs and mops...Open Pit just aint cutting it anymore:lookaround:

[smokum]

No one knows of a decent smoker ??

[rudder]

» No one knows of a decent smoker ??

This one works great for my uses

http://www.cabelas.com/cabelas/en/template...0120&hasJS=true

[jdbrown]

Bob,

You want the easiest and best??? www.traegergrills.com. I have the Lil Tex model. I would recommend the digital temp control. You can set your temp and go to sleep! It's a pellet smoker so you can choose your wood mixture with ease! I use it almost every weekend. Ribs, Pork butt, Turkey, Brisket etc. No doubt you will become addicted as I have. I am sure there are several dealers in Chicagoland.

I will match my BBQ with any of the top one's here in Kansas City and win everytime.

[smokum]

Thats what I am talkin bout !!

[ArloGut]

Sorry, I have not been keeping up with this thread... Here is the smoker I have.

http://www.basspro.com/webapp/wcs/stores/s...__SearchResults

[cohiba]

AMEN Brother .....i got this gril a couple years ago. Simply awesome! I have had some issues with the paint (had to repaint ).

Would love to hear how you pork has turned out, i havent been able to cook it well. Also, your thoughts on the digital temp? How does that work? Does it replace the old switch?