The thrill of the grill

marin county, ca ^ | 21 May 2003 | Debra Hale-Shelton

[realpatriot]

TGM

[realpatriot]

TGM=YGM (Typing in dark)

[carlo3b]

What I want to know is what in the Hell does a bunch of uppity Chicago tenderfoot Chef's know about fixin real BBQ. It's only we true masters down here .... Ops... I forgot, I was born and raised in Chi....never mind... :o)

[jellybean]

Damn Yankees! ;^)

[Constitution Day]

Morning bump!

[Constitution Day]

Thanks for the recipes! We're planning to grill this weekend and I may use one or both.

[Extremist]

We had the in-laws over last weekend. I used the Claude's/Woody's combo on Beef ribs and Pork country style ribs cooked over oak and hickory. I've never seen so many ribs eaten in a single sitting!

Your lucky to have HEB where you live. I shop them every time I'm in South Texas. Most of their stores carry alot of really good Texas-made sausages. (Prasek's Hillje, Eckermans-not Eckrich, Elgin, Opa's etc.) My favorite is Eckerman's Garlic Sausage, made in New Ulm Texas.

[dogbyte12]

Got a recipe for beans for ya that I have finally perfected today. Great accompaniment to BBQ too. It's a dogbyte12 original, about the 5th rendition. This one really kicks butt.

Dogbyte12's black beans

1 lb dried black beans
2 qts chicken broth
3 large onions (quartered)
2 large carrots (quartered)
2 bulbs garlic
2 bay leaves
2 smoked ham hocks
2 red bell peppers
1 large jalapeno pepper
4 tsp cumin
1 TB dried oregano.

Preheat oven to 425. Season garlic in salt, pepper, and olive oil, wrap in foil, and cook for 50 minutes
On grill, caramalize onions and carrots, place in 12 quart pot. Roast bell peppers, and jalapeno, place in paper bag, to steam for 10 minutes, then peel charred skin off, and roughly chop.
Add all remaining ingredients to pot, adjust salt and pepper to taste, and simmer for 3 1/2 hours.
Remove bay leaves, and ham hocks. Scrape meat off ham hocks, return to soup. Simmer softly, 30 minutes more, then puree half the soup, returning it to the pot. Readjust salt and pepper to taste, top with diced onion, cheese of your choice, and enjoy.

[Ol' Sox]

This looks like a great recipe! We've had two straight days of rainy, 50 degree weather and looking at two more. Great for the roses but little else. Maybe I'll try 'em out tomorrow or Monday. Cooking seems like good entertainment on long weekends like this.

[CyberCowboy777]

Okay

I made the sauce you posted - Great stuff.
I did substitute the Bass Ale for Guinness and the Tabasco with Tabasco Chipotle style.

1 cup bar-b-que sauce (don't matter, just to hold the real sauce together)

1 cup catsup

2/3 cup beer (this do matter, I use Bass Ale)

1/4 cup molasses (honey is good too)

1/4 cup lemon juice

1/4 cup red wine vinegar

1/4 cup dijon mustard

2 tbsp worchester sauce

2 cloves garlic minced

1 tsp tobasco sauce

1 small onion finely chopped

1/2 tsp pepper

1/2 tsp salt

Mix it all together, and use as a marinade for beef or pork for up to 8 hours in the fridge. Remove the meat and put the sauce into a sauce pan and simmer for about 20 minutes. Put the meat on the grill use the sauce for basting.