A collection of anything BBQ

If you want a dessert that is surely to impress your guests you have to try these grilled peaches.  The sweetness from the peaches and the saltiness of the blue cheese create a wonderful combination.

INGREDIENTS

• 3 tablespoons white sugar
• 3/4 cup balsamic vinegar
• 2 teaspoons freshly ground black peppercorns
• 2 large fresh peaches with peel, halved and pitted
• 2 1/2 ounces blue cheese, crumbled

DIRECTIONS

1. In a saucepan over medium heat, stir together the white sugar, balsamic vinegar, and pepper. Simmer until liquid has reduced by one half. It should become slightly thicker. Remove from heat, and set aside.
2. Preheat grill for medium-high heat.
3. Lightly oil the grill grate. Place peaches on the prepared grill, cut side down. Cook for about 5 minutes, or until the flesh is caramelized. Turn peaches over. Brush the top sides with the balsamic glaze, and cook for another 2 to 3 minutes.
4. Transfer the peach halves to individual serving dishes, and drizzle with remaining glaze. Sprinkle with crumbled blue cheese.

Bon Appétit |  August 2007

Molly Stevens

Why you’ll make it: Because its tart and spicy cream topping does butter one better. Stubborn strands of corn silk are most easily removed by rubbing with a damp paper towel, or even with a little oil.

Ingredients

6 tablespoons crema mexicana,* créme fraîche,* or sour cream
1 tablespoon fresh lime juice
1/4 teaspoon chipotle chile powder or ancho chile powder**
1/4 teaspoon coarse kosher salt
8 ears of corn with husks
2 limes, halved or quartered
1/4 cup chopped fresh cilantro

*Crema mexicana (Mexican créme fraîche) is available at some supermarkets and in the refrigerated section of Latin markets. Créme fraîche is sold at some supermarkets and at specialty foods stores.
**Chipotle and ancho chile powders are available in the spice section of many supermarkets and from adrianascaravan.com.

Preparation

Mix crema mexicana, fresh lime juice, chile powder, and coarse kosher salt in small bowl to blend. DO AHEAD Can be made 6 hours ahead. Cover and chill.

Prepare barbecue (medium heat). Remove outer husks from corn, leaving inner pale green husks attached. Fold back inner husks; remove corn silk. Sprinkle corn with salt and pepper. Rewrap inner husks around corn. Grill corn until husks are charred and beginning to pull away and corn is tender, turning frequently, about 10 minutes. Grill lime quarters until lightly charred, about 5 minutes.

Pull husks away from corn to expose kernels. Place corn and lime on platter. Brush corn with crema-lime mixture. Sprinkle with cilantro.

Bobby Flay’s Boy Gets Grill |  2004 by Bobby Flay

Servings: Makes 6 servings; can be doubled for 10 or 12 (no need to double the glaze or the mojo).

Ingredients.

For the glaze:
1 cup guava jelly (available at Latin and Caribbean markets) or apricot jam
1/4 cup Dijon mustard
1/4 cup orange juice, preferably fresh
Salt and freshly ground black pepper

For the mojo:
2 tablespoons mild vegetable oil, such as canola
1 small red onion, finely chopped
4 cloves garlic, finely chopped
3 cups orange juice
1/2 cup fresh lime juice
1/2 habanero chile, seeded and finely chopped
2 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin seeds
Salt and freshly ground black pepper

For the pork:
2 pork tenderloins, about 1 1/2 pounds each
2 tablespoons mild vegetable oil, such as canola
Salt and freshly ground black pepper

Preparation.

Make the glaze:
Whisk the ingredients together and season to taste with salt and pepper. (The glaze can be made a few days in advance, covered, and kept refrigerated. Bring to room temperature before using.)

Make the mojo:
Heat the oil in a saucepan over medium-high heat. Add the onion and garlic and cook, stirring, until soft, about 5 minutes; do not brown. Add the orange juice, lime juice, and habanero and bring to a boil. Cook until reduced by half. Whisk in the cilantro and cumin and season to taste with salt and pepper. (The mojo can be made a few hours in advance and set aside at room temperature.)

Make the pork:
1. Heat your grill to high. Set aside a few tablespoons of glaze for brushing the cooked pork.

2. Brush the pork with the oil and sprinkle with salt and pepper. Grill, brushing often with the glaze, until just cooked through, 4 to 5 minutes per side.

3. Remove the pork from the grill, brush with the reserved glaze, and let rest for 10 minutes. Cut into 1/2-inch-thick slices and arrange on a serving platter. Drizzle with mojo and serve immediately.

Article Courtesy of www.amazingribs.com  Amazing ribs is a great website, check it out.

This method makes extremely tender, juicy, flaky meat with a beautiful mirror like glaze. More than one cook has written me to tell me that they make the best ribs he ever tasted.

Ingredients
1 slab ribs, baby backs, spares, or St. Louis cut
4-6 teaspoons of Meathead’s Magic Dust or Rendezvous Rub
1 cup apple juice
1 pinch salt
2 teaspoons hot sauce
1/4 cup real maple syrup. Make sure to use real maple syrup, not the fake stuff. Interestingly, the less expensive, darker, Grade B maple syrup is slightly better for this recipe and most cooking

Do this
1) Skin ‘n’ trim your ribs. Coat liberally with Meathead’s Magic Dust or Rendezvous Rub and massage it in. If you can, wrap them in plastic wrap and refrigerate 6 hours or more.

2) Cook the ribs for three hours and then wrap them in foil with the apple juice as described in the Texas Crutch technique article.

3) Take the meat out of the foil, pour the apple juice into a sauce pan. It will be heavily flavored with rub spices. Boil it until about 1/3 cup remains.

3) Add 1/4 cup of maple syrup and boil gently until it foams aggressively.

4) Add the salt and hot sauce.

5) Paint the ribs with one coat of the pig candy. It should make a thick shiny glaze. Don’t use too much. Heat for a few minutes and serve.

Nothing pairs better with grilled chicken, burgers, and chops than a good brew
Stephen Beaumont

Ayinger Altbairisch Dunkel

(Germany, $3 per 500 ml bottle)

German lager and grilled pork are natural companions; neither overwhelms the flavor or taste of the other. This dark lager goes especially well with grilled pork. Expect a faintly roasty, lightly sweet—but still crisp—character with hints of coffee and cooked caramel and an off-dry (slightly sweet) finish.

Aecht Schlenkerla Rauchbier

(Germany, $5 per 500 ml bottle)

Arguably the ultimate in barbecue brews (at least in Germany), this thirst-quenching lager is brewed from barley malt that has been smoked over a wood fire. Bold, malty, and unquestionably smoky, with a slight hint of sweetness and a bit of licorice lurking in the background, this is not lager for the timid, but it is splendid when paired with red meats cooked over charcoal.

Pilsner Urquell

(Czech Republic, $8 per six-pack)

This Czech pilsner (produced since 1842) has a malty, faintly buttery flavor supported by a crisp, palate-cleansing bitterness, which makes it an ideal foil to spicy barbecue sauce, especially when said sauce is slathered over a nondominating meat like chicken or pork. The dry, lingering hoppiness on the finish makes it especially refreshing and easy to drink more than one.

North Coast Red Seal Ale

(U.S., $9 per six-pack)

Patriots take note: If you’re going to be cooking classic American grilled foods, like burgers, it’s only fitting that you add a classic, born-in-the-USA pale ale to the menu as well. North Coast Brew Pub opened its doors in 1988 in Fort Bragg, California, and was a pioneer in the craft-beer movement. The Red Seal ale has a fragrant, herbaceous aroma and a body that balances lightly fruity, caramel-y malt with spicy, bitter hops. Refreshing and substantial.

Left Hand Milk Stout

(U.S., $11 per six-pack)

Believe it or not, the most versatile beer for the barbecue is stout, in all its roasty, smoky glory. This sweeter version of the style, fortified with lactic sugars for richness and body, is particularly food-friendly and has a natural roasted-malt character mellowed somewhat by a mildly fruity, coffee-ish sweetness. Pair it with almost anything off the grill.

Bon Appétit |  July 1999

Slowly cooked ribs glazed with a spicy-sweet tomato-based sauce are the signature of K.C. barbecue. If you don’t have a smoker, cook the ribs in a barbecue that has been converted to one. It may be necessary to cut the racks into four- to five-rib portions so that they all fit on the grill at once.

Servings: Serves 8.

Ingredients.

For dry rub
3/4 cup (packed) golden brown sugar
1/2 cup paprika
2 1/2 tablespoons coarse salt
2 1/2 tablespoons ground black pepper
1 tablespoon onion powder
1/2 teaspoon cayenne pepper
3 large racks spareribs (about 9 pounds)

8 pounds (about) 100% natural lump charcoal or charcoal briquettes
4 cups (about) hickory wood smoke chips, soaked in cold water at least 30 minutes

1 1/2 cups purchased tomato-based barbecue sauce (such as KC Masterpiece)

Preparation.

 Make dry rub:
Mix brown sugar, paprika, coarse salt, black pepper, onion powder and cayenne pepper in small bowl for dry rub. Sprinkle 2/3 cup dry rub all over spareribs. Cover ribs with plastic wrap; refrigerate overnight. Cover remaining dry rub; store at room temperature.

Unwrap seasoned spareribs; sprinkle all over with half of remaining dry rub. Let spareribs stand at room temperature 30 minutes.

Following manufacturer’s instructions and using natural lump charcoal and 1/2 cup drained wood chips for smoker or 1 cup for barbecue (see box at right), start fire and bring temperature of smoker to 200°F. to 225°F. or barbecue to 275°F. to 300°F. Arrange ribs on rack in smoker or barbecue. Cover and cook ribs 2 hours, turning occasionally. Add more charcoal as needed to maintain temperature and more drained wood chips (1/2 cup for smoker or 1 cup for barbecue with each addition) to maintain smoke level.

Sprinkle ribs evenly with all remaining dry rub. Cover and cook 1 hour 15 minutes. Brush ribs generously with barbecue sauce. Continue cooking until meat is very tender and brown, about 30 minutes longer. Maintain temperature by adding more lump charcoal; maintain smoke level by adding more drained hickory wood chips as needed.

Transfer ribs to large serving platter. Let stand 10 minutes. Cut rib racks between bones into individual ribs and serve immediately.

MAKES ABOUT 2 CUPS

ingredients

directions

Recipe by Steven Raichlen
This recipe originally appeared in June, 2002.

Gourmet |  June 2004

Active time: 1 1/4 hr Start to finish: 1 3/4 hr

Ingedients

2 tablespoons black peppercorns
1 1/2 tablespoons kosher salt
2 tablespoons olive oil
1 (2 1/2-lb) center-cut beef tenderloin roast, trimmed and tied
1 1/2 lb fingerling or baby Yukon Gold potatoes (about 16), halved lengthwise
1/2 lb pearl onions (about 16), blanched in boiling water 1 minute, drained, and peeled
12 garlic cloves
2 tablespoons minced fresh sage
1/4 cup extra-virgin olive oil
1/2 cup sour cream
6 bacon slices, cooked and crumbled
1/4 cup thinly sliced fresh chives

Special equipment: 12-inch-wide heavy-duty aluminum foil; a 22 1/2-inch kettle grill with a hinged top rack (if using charcoal); a large chimney starter (if using charcoal); long metal tongs; a 17- by 12 1/2- by 3 1/2-inch disposable aluminum roasting pan (if using charcoal); an instant-read thermometer

Preparation

Coarsely crack peppercorns (see cooks’ note, below). Stir together pepper and salt in a small bowl, then add oil and stir until combined well. Rub spice mixture all over beef.

Tear off 8 (2-foot-long) sheets of heavy-duty foil and arrange in 2 stacks of 4. Divide potatoes, onions, garlic, and sage between stacks, arranging in 1 layer in center of foil, then drizzle each with 2 tablespoons oil and season with salt and pepper. Working with top sheet of foil, fold each side over potato mixture to enclose, then turn package a quarter turn and repeat folding and turning package with each piece of remaining foil. Make second hobo pack in same manner.

To cook beef and hobo packs using a charcoal grill:
Open vents on bottom of grill. Light charcoal (80 to 100 briquettes) in chimney starter. Leaving about one quarter of grill free of charcoal, bank lit charcoal across rest of grill so that coals are about three times higher on opposite side.

Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over area where coals are piled highest for 3 to 4 seconds. Using long metal tongs, lift up one hinged side of rack and put hobo packs, folded sides down, on portion of bottom rack with no coals on it. (One side of packages will be in direct contact with coals.) Cook hobo packs, turning a quarter turn with tongs every 15 minutes, 45 minutes total.

While hobo packs are cooking, sear beef on lightly oiled grill rack directly over hottest part of coals, uncovered, turning occasionally and, if necessary, moving around grill to avoid flare-ups, until well browned, 12 to 15 minutes total. Move beef to coolest part of grill, then cover with inverted roasting pan and grill, turning occasionally, until thermometer inserted diagonally into center registers 120°F for medium-rare, about 10 minutes. Transfer beef to a cutting board and let stand, loosely covered with foil, 15 minutes.

To cook beef and hobo packs using a gas grill:
Preheat all burners on high, covered, 10 minutes. Reduce heat to moderately low on 2 burners if your grill has 3 (or 1 burner if your grill has 2) and cook hobo packs, folded sides down, on grill rack, covered with lid, over moderately low burner(s) 40 minutes.

Meanwhile, sear beef on lightly oiled grill rack over remaining burner on high, covered with lid, turning over occasionally, until well browned, 12 to 15 minutes total. Reduce heat to moderate and cook beef, covered with lid, turning over occasionally, until thermometer inserted diagonally into center registers 120°F for medium-rare, about 10 minutes. Transfer beef to a cutting board and let stand, loosely covered with foil, 15 minutes.

Serve beef and hobo packs:
Thinly slice beef, then remove potato mixture from packages and serve with sour cream, bacon, and chives.

Cooks’ notes:
• To crack peppercorns, coarsely crush with a mortar and pestle or wrap in a kitchen towel and press with bottom of a heavy skillet.
• If you aren’t able to grill outdoors, beef can be seared in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat, turning occasionally, until well browned, about 15 minutes total, then transferred to a large roasting pan with potato mixture scattered around it and roasted in middle of a preheated 450°F oven until thermometer registers 120°F, 20 to 25 minutes. Transfer beef to a cutting board and continue to roast potato mixture until vegetables are tender, about 5 minutes more. Keep vegetables warm in a bowl, covered, while beef stands.

Bon Appétit |  July 1999

Servings: Serves 12.

Ingredients.

For dry rub
3 tablespoons coarsely ground black pepper
3 tablespoons (packed) dark brown sugar
3 tablespoons paprika
2 tablespoons coarse salt
1 teaspoon cayenne pepper

2 untrimmed boneless pork shoulder halves (also known as Boston butt; about 6 pounds total)

For mop
1 cup apple cider vinegar
1/2 cup water
2 tablespoons Worcestershire sauce
1 tablespoon coarsely ground black pepper
1 tablespoon coarse salt
2 teaspoons vegetable oil

8 pounds (about) 100% natural lump charcoal or charcoal briquettes
6 cups (about) hickory wood smoke chips, soaked in cold water at least 30 minutes

12 soft hamburger buns with seeds, split

Preparation.

Make dry rub:
Mix first 5 ingredients in small bowl to blend.

Place pork, fat side up, on work surface. Cut each piece lengthwise in half. Place on large baking sheet. Sprinkle dry rub all over pork; press into pork. Cover with plastic; refrigerate at least 2 hours. (Can be made 1 day ahead. Keep chilled.)

Make mop:
Mix first 6 ingredients in medium bowl. Cover and refrigerate.

Following manufacturer’s instructions and using lump charcoal and 1/2 cup drained wood chips for smoker or 1 cup for barbecue, start fire and bring temperature of smoker or barbecue to 225°F. to 250°F. Place pork on rack in smoker or barbecue. Cover; cook until meat thermometer inserted into center of pork registers 165°F., turning pork and brushing with cold mop every 45 minutes, about 6 hours total. Add more charcoal as needed to maintain 225°F. to 250°F. temperature and more drained wood chips (1/2 cup for smoker or 1 cup for barbecue with each addition) to maintain smoke level.

Transfer pork to clean rimmed baking sheet. Let stand until cool enough to handle. Shred into bite-size pieces. Mound on platter. Pour any juices from sheet over pork. (Can be made 1 day ahead. Transfer pork and any juices to baking dish. Cover with foil; chill. Before continuing, rewarm pork, covered, in 350°°F. oven about 30 minutes.)

Divide pork among bottoms of buns. Drizzle lightly with barbecue sauce. Top with coleslaw. Cover with tops of buns.

The Barbecue Bible |  June 1998

Steven Raichlen

This odd recipe makes some of the most moist, succulent, flavorful barbecued chicken I’ve ever tasted. The secret: an open can of beer is inserted into the cavity of the bird, which is cooked upright on the grill. Besides being incredibly tender, the bird makes a great conversation piece. The recipe was inspired by the Bryce Boar Blazers, a barbecue team from Texas I met at the Memphis in May World Championship Barbecue Cooking Contest. The proper beverage? Beer, of course.

Servings: Serves 4 to 6.

Ingredients

1 large whole chicken (4 to 5 pounds)
3 tablespoons Memphis Rub* or your favorite dry barbecue rub
1 can (12 ounces) beer

Preparation

1. Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets, and set aside for another use. Rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Sprinkle 1 tablespoon of the rub inside the body and neck cavities, the rub another 1 tablespoon all over the skin of the bird. If you wish, rub another 1/2 tablespoon of the mixture between the flesh and the skin. Cover and refrigerate the chicken while you preheat the grill.

2. Set up the grill for indirect grilling** placing a drip pan in the center. If using a charcoal grill, preheat it to medium.

If using a gas grill, place all the wood chips in the smoker box and preheat the grill to high; then, when smoke appears, lower the heat to medium.

3. Pop the tab on the beer can. Using a “church key” –style can opener, make 6 or 7 holes in the top of the can. Pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity.

4. When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird.

5. Cover the grill and cook the chicken until fall-off-the-bone tender, 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour.

6. Using tongs, lift the bird to a cutting board or platter, holding the metal spatula underneath the beer can for support. (Have the board or platter right next to the bird to make the move shorter. Be careful not to spill hot beer on yourself.) Let stand for 5 minutes before carving the meat off the upright carcass. (Toss the beer can out along with the carcass.)

*Memphis Rub

1/4 cup paprika
1 tablespoon firmly packed dark brown sugar
1 tablespoon granulated sugar
2 teaspoons salt
2 teaspoons accent (MSG; optional)
1 teaspoon celery salt
1 teaspoon freshly ground black pepper
1 to 3 teaspoons cayenne pepper, or to taste
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder

Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat or light for up to six months. Makes about 1/2 cup. Enough for 4 to 6 racks of ribs.

** Indirect grilling on a Charcoal Grill:

To set up you grill for indirect grilling, light the coals. When they are blazing red, use tongs to transfer them to opposite sides of the grill, arranging them in two piles. Some grills have special half-moon-shaped baskets to hold the coals at the sides; others have wire fences that hook onto the bottom gate. Let the coals burn until they are covered with a thin layer of gray ash. Set the drip pan in the center of the grill, between the mounds of coals. Place the food on the grate over the drip pan, and cover the grill. You’ll need to add about 10 to 12 fresh briquettes to each side after an hour of cooking.

If you want to add a smoke flavor, add 1 to 2 cups of presoaked wood chips, or 2 to 4 chunks, to the coals just before you start to cook, and again whenever you replenish the coals.