Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue – by Mike Mills, Amy Mills Tunnicliffe
SERVES 4, OR YOU CAN CUT THE RACKS IN HALF TO SERVE 8
“Life is too short for a half-rack.” -Mike Mills
People are mystified about how to cook ribs properly. I’m going to walk [...]
Archive for January, 2009
APPLE CITY BARBECUE GRAND WORLD CHAMPION RIBS
Posted in BBQ, BBQ sauces, Recipe, Tips, tagged apple city, baby back, BBQ, Mike Mills, ribs, smoke, world champion on January 23, 2009 | Leave a Comment »
Magic Dust
Posted in Recipe, tagged Applecity bbq, magic dust, Mike Mills, rub on January 23, 2009 | Leave a Comment »
This recipe is courtesy of Mike Mills of Apple City BBQ. Winner of many bbq competitions and Bon Appetite’s Worlds Best Ribs.
To make it a little more hot and spicy, increase the mustard powder and black pepper to 1/4 cup each.
Prep Time: 15 minutes
Ingredients:
1/2 cup paprika
1/4 cup kosher salt, finely ground
1/4 cup sugar
2 tablespoons mustard [...]
Mojito Marinade
Posted in Healthy, tagged Healthy, honey, limes, marinade on January 21, 2009 | Leave a Comment »
The mojito, a Cuban cocktail, is made with rum, lime juice and fresh mint muddled with sugar at the bottom of a tall glass. We turned this refreshing idea into a brightly flavored marinade that works well with any light meat or seafood. Use on: Extra-firm tofu, shrimp, scallops, mahi-mahi, chicken, pork (see Tip)
Makes about [...]
Shortribs with Chocolate Sherry Sauce
Posted in Recipe, Something Else, tagged braised, chocolate, sherry, short ribs on January 13, 2009 | 1 Comment »
OK not exactly a bbq recipe, but the temperature outside is -5 and the windchill is -30 so It will have to be indoor cooking today.
This recipe is a variation of the 18-Hour Ribs at Osteria del Mondo. At the restaurant, the reduction sauce does not include sherry, zest or chocolate. The ribs are served [...]
Wine and BBQ #1
Posted in wine and bbq, tagged BBQ, ribs and wine, shiraz, wine on January 8, 2009 | Leave a Comment »
I am going to start a new little feature on this page called wine and bbq. I will add a wine that I have either tried with some sort of bbq or hear recomendations for. I think that wine is rarely included in bbq and although I love beer and bbq sometimes wine should [...]
Grilled Sardines with Tarragon-Garlic-Lemon-Chile Butter
Posted in Uncategorized, tagged Chile Butter, Garlic, Grilled Sardines, Lemon, Sardines, Tarragon on January 7, 2009 | Leave a Comment »
Grilled Sardines
Clean the sardines and season both sides with salt and pepper.
Heat a well-greased grill pan. When the pan is really hot, place the sardines and grill for about 3-4 minutes on each side till the skin is brown and crispy on both sides.
Serve hot with the tarragon-lemon-garlic-chile-butter.
Tarragon-Lemon-Garlic-Chile-Butter
Ingredients
1/2 a block butter
2 tbsp fresh tarragon minced
2 [...]
Grilled Pound Cake with Pineapple “Salsa” and Tequila Whipped Cream
Posted in Recipe, tagged BUILT-IN GRILL, FIREPLACE GRILL, FREESTANDING GRILL, GRILL PAN, pineapple, pound cake, salsa, tequila on January 7, 2009 | 1 Comment »
Epicurious | 2004 by Steven Raichlen Raichlen’s Indoor! Grilling
yield: Makes 4 servings
I’ve said it before, and I’ll say it again—the grill was the original toaster. And there’s nothing like a quick sizzle on the grill to transform ordinary pound cake into a singular, even extraordinary dessert. Especially when paired with a pineapple salsa and tequila-scented whipped cream.
3/4 [...]
Grilled Chicken Drummettes with Ancho-Cherry Barbecue Sauce
Posted in BBQ sauces, Recipe, tagged ancho cherry, chicken, drummettes, grilled, wings on January 7, 2009 | Leave a Comment »
Recipe Courtesy: Bon Appétit | July 1999
1 1/4 cups apple cider vinegar
3/4 cup ketchup
3/4 cup chopped onion
3/4 cup dried tart cherries
1/3 cup (packed) dark brown sugar
1/4 cup water
3 tablespoons mild-flavored (light) molasses
2 large dried ancho chilies (about 1 ounce), stemmed, seeded
2 garlic cloves
1 teaspoon ground coriander
Pinch of ground cloves
3 pounds chicken wing drummettes
Combine all ingredients except [...]
Tomatillo Salsa
Posted in Recipe, sides, tagged salsa, side, tomatillo on January 7, 2009 | Leave a Comment »
Roasted poblano pepper with chopped tomatillos, red onion, green onions and cloves add depth to this dip offered by Kangaroo Brands Inc. in Milwaukee.
1 poblano pepper, whole
1 pound tomatillos, husks removed, halved
1 medium red onion, quartered
1 green onion, diced
2 cups cilantro leaves
2 garlic cloves, peeled and crushed
¼ cup extra-virgin olive oil
Salt and pepper to taste
Preheat grill [...]
Grilled Chicken and Peaches
Posted in Recipe, tagged chicken, grilled, peaches on January 7, 2009 | Leave a Comment »
¼ cup chopped fresh oregano
½ cup plus 3 tablespoons olive oil (divided)
¼ cup white wine vinegar
2 tablespoons Dijon mustard
1 tablespoon chopped fresh rosemary
2 tablespoons chopped garlic
½ teaspoon kosher salt
¼ teaspoon cayenne pepper
2 whole boneless skinless chicken breasts, cut in half
4 peaches, halved, pitted
Salt and pepper to taste
In zipper-lock bag, combine oregano, ½ cup oil, the [...]
