Another good marinade for chicken or fish is Pirates Gold.
Posted on 05/27/2005 5:10:29 AM PDT by ctlpdad
Handy Hints for Grilling Pork:
Most barbecue sauces contain sugar, which easily burns, so don't sauce your ribs until the last 10 to 20 minutes of grilling time. Don't parboil your ribs! You'll just boil away all the flavor. Instead, cook them low and slow over Indirect heat. Chops 1-inch or thicker are best for the grill. For the most flavorful chop, lightly coat the chops with oil and sear them like you would a steak. Finish them up over Indirect Medium heat. Tenderloin can be safely removed from the grill at 155ºF if it is covered with foil and allowed to rest for 5 minutes before carving. During that time, the temperature should rise to a perfect 160ºF. Use a meat thermometer to be sure.
Barbecued Pork Ribs BBQ Recipe The basic recipe for great grilled ribs. Use your favourite sauce.
1 cup barbecue sauce 3 pounds pork loin back or spareribs
Place ribs in centre of cooking grate. Grill 1 to 1-1/2 hours or until tender, brushing with sauce during the last 20 minutes of grilling time. To serve, cut ribs into 2- or 3-rib portions.
Makes 4 servings.
Thanks to www.weber.com
I've used/made BBQ sauces, mustard based, Carolina type, but a buddy from WV gave me this unlikely one. I've made it about 4 times now - really good stuff, seems to really only go with ribs though.
Mix plenty of brown sugar, apple cider vinegar and a lot of Old Bay (to taste, but more is better.) You've got the ratios right when it's just a little on the liquid side of sludge - should be able to stir it and watch it swirl.
Apply about 3 times in the second half of your cooking cycle. Sticky goodness.
I'm looking for a pic, he had it on ebay for a while.
Another good marinade for chicken or fish is Pirates Gold.
bttt
Secret Sauce
Amount Measure Ingredient -- Preparation Method 1 cup sugar, brown -- Packed 1 1/2 teaspoons onion powder 1/2 teaspoon garlic powder 1/2 teaspoon salt 1 teaspoon pepper 1 1/2 tablespoons paprika 2 teaspoons cumin 1 1/2 tablespoons chili powder 1 1/2 cups tomato sauce 1 tablespoon hot pepper sauce 2 tablespoons worcestershire sauce 1/3 cup liquid smoke flavoring -- (Wrights) 3/4 cup corn syrup, dark 3/4 cup catsup 1 cup white vinegar
In saucepan stir together all dry ingredients first. Add all of the remaining ingredients to the pot and combine well. Bring to a boil, reduce heat to very low simmer and cook, stirring often till sugar dissolves. Remove from heat and cool, store covered in refrigerator.
Basic Rub
Amount Measure Ingredient -- Preparation Method
1 cup paprika 1/4 cup cumin 1/4 cup brown sugar 1/4 cup chili powder 1/4 cup garlic salt 1/4 cup black pepper 2 teaspoons cayenne pepper 1 teaspoon cloves 1 teaspoon dry mustard
Prepare the rub; Combine all the ingredients in a smale bowl. Store the mixture in an airtight container. There is no need to refigerate it. To use the rub, massage it into the meat throughly the night before you plan to grill it.
Good for pork, beef and chicken.
by BushCountry
I use pecan. Got lots after last year's June 1st rain cloud blew through.
Persimmon is has a great flavor if you want to try it.
Whole brisket is 88cts per lb this week.
JACK DANIELS RIB GLAZE
1 C. Jack Daniel's Old No.7 Sour Mash Whiskey
1/2 C. dark brown sugar
1 C. Hunt's catsup
2 tsp. Worcestershire sauce
1/4 C. vinegar
1 T. fresh lemon juice
2 T. dark molasses
3 cloves garlic
1/2 tsp. dry mustard
1/4 tsp. salt
1/4 tsp. pepper
Baby back rib racks - 1 1/2 to 2 1/2 pounds each
Volume of glaze (about one pint) will cover approximately four rib racks of 1 1/2 to 2 1/2 pounds each.
Preheat oven to 400 degrees. Combine all ingredients, mix well. Set aside 1/4 cup of the mixture for later use. Place each rack on doubled foil large enough to completely wrap ribs. Brush ribs with a coat of glaze, wrap and seal foil. Cook 30 minutes at 400 degrees. Reduce heat to 300 degrees. Continue to cook an additional four hours for two racks, plus 30 minutes for each additional rack. Remove from oven and brush remaining glaze over ribs. Return to oven and continue to cook, open, for another 30 minutes.
Servings: 4-6
by azhenfud
Natural diversity is cool, forced diversity is the product of libs.
My Diversity is mustard-based, ketchup-based, vinegar-based
Marinated, rubbed, smoked, baked
Pork, Chicken, Fish, Beef (doh!)
If you find it hard to get the membrane off, you can blanch it first. Just drop them in boiling water for a minute, then into cold water. The skin/membrane will come off easily, just like it would if you did that to your hand!
Rinse and pat dry whatever chicken parts you are using..skin on... 5 minced cloves of garlic ( more or less to taste)
2 cups oil of your choice..I use canola
1 cup gin ( or vodka)..NOT THE REAL GOOD STUFF
1/2 cup kosher salt
4 TBSP lemon juice ( I like it tart..you can use less)
chopped herbs to taste.. parsley, dill, whatever, fresh or dried.. and lots of fresh ground black pepper
whisk all together
Add chicken to bowl, cover, refrigerate..two hours minimum, overnight is best....In a sense, you're both marinating AND partially brining the chicken..
Whether you're using coals, wood, or a gas grill, it's important that the chicken be at 10" or more ABOVE the heat. This way the chicken won't burn when the oil drips..
Remove chicken from marinade, let excess drip off before putting on grill.. covered...Cooking time shold be about 8 minutes each side.. more or less depending on heat source.. turning once.
Looking closely at the chicken..you'll see the fat bubbling under the skin..in a sense you're cooking the chicken in its own fat..the skin will crisp nicely...golden yellow/brown. If you're diet conscious, you can remove the skin before eating..it's quite a lean recipe that way..ENJOY..
My bro-in-law runs a vermont maple suyrup setup, and because I help him tap, I get free syrup. I have made some good and some not so good maple bbq sauces. It's been all trial & error, but when I get it right, i wil post a recipe.
make mine beef short ribs
Now THAT sounds serious!
... and BBQ diversity is when the product is ribs.
When the ribs are hugh it gets really series!
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