BBQ Expert

This is a delicious tasting easy to make burger recipe someone just sent me. I tried it on the charcoal grill and loved it. The recipe also works on a gas grill.

1 1/2 lbs. ground chuck

1 tbs ketchup

1 tsp dried basil

1/2 tsp dried thyme

1/2 tsp kosher salt

1/2 tsp Worcestershire sauce

1/2 tsp tabasco sauce

1/4 tsp freshly ground pepper

In a bowl combine all the ingrediants. Shape into 4 patties about 3/4 inc thick.

I found this at .recipezaar.com by , John Willingham. John  is considered one of the best.

John Willingham’s World Champion BBQ Rub Winner of the Memphis in May BBQ Cook off for several years in a row. This is a good general rub for BBQ ribs and for Boston Butts and pork shoulder.

* 4 tablespoons cumin
* 4 tablespoons thyme
* 4 tablespoons garlic powder
* 4 tablespoons black pepper, freshly ground
* 2 tablespoons cayenne pepper
* 2 tablespoons salt
* 2 tablespoons curry powder
* 1 tablespoon onion powder
* 1 tablespoon msg (optional) or other  (optional)

Directions

1. In a small bowl or glass jar with a lid, combine all the ingredients.
2.Stir or shake to mix.
3.Use immediately or store in a cool, dark place for several months. This rub is pretty strong and so I do not recommend it for thin cuts (like ribs). But it is swell on heavier cuts of meat such as beef round, prime rib, pork shoulders, and even the whole hog. With this recipe, you have enough for five shoulders or four hams.
4.Best if you let the meat marinate, loosely covered, in the refrigerator for a good twenty-four to forty-eight hours after being rubbed.

This is a simple easy to make homemade bbq sauce. Enjoy
1 medium Onion, peeled and sliced
1/2 cup Ketchup
1/2 cup Water
1/4 cup White Vinegar
1/4 cup Vegetable Oil
2 tbsp fresh Lemon Juice
2 tbsp Worcestershire Sauce
2 tbsp Light Brown Sugar
1 tbsp Mustard
1 1/2 tsp Salt
1 1/2 tsp Liquid Hickory Smoke
1/2 tsp Ground Black Pepper
1/4 tsp Cayenne Pepper

In a medium saucepan, bring to a boil the lemon juice, onion,
vinegar, water, brown sugar, mustard, ground black pepper, salt,
cayenne pepper and vegetable oil. Simmer uncovered for 20 minutes.
Stir in the ketchup, Worcestershire sauce and liquid smoke. Return
the sauce to a boil and then remove from heat. Refrigerate until
ready to use.

This is a recipe for an easy to make baby back ribs a friend gave me. It works great for either a charcoal bbq grill or gas grill.  It uses wood chips on the grill to give it a little extra flavor. Use whatever type of wood chip you want. Just remember to soak them in cold water for about an hour before using. The whole recipe takes about 2 hours from start to finish. This includes 1 1/2 hours of grill time.

Mop Sauce

3 tbs unsalted butter
1 cup apple cider
3 tbs bourbon or 3 more tbs apple cider
3 tbs soy sauce

Melt the butter over medum heat. Stir the rest of the ingredients into the butter.

For the rub and ribs

2 tbs course salt (kosher or sea salt)
2 tbs brown sugar
2 tbs  sweet paprika
2 tbs freshly ground black pepper
2 tsp dry mustard (preferably Coleman’s)
2 tsp garlic powder
1/2 tsp celery seed
2 racks baby pork ribs (4 to 5 lbs total)

Also::
1 1/2 cups wood chips or chunks soaked in water for 1 hour

Lemon Sugar Brown Sauce - bbq sauce

2 cups ketchup
1/2 cup brown sugar
3 tsp grated lemon zest
6 tbs fresh lemon juice
2 tbs molasess
1 tbs Worcestershire Sauce
2 1/2 tsp liquid smoke
2 tsp dry mustard (preferably Coleman’s)
1 tsp onion powder
1/2 tsp of freshly ground black pepper

Add all the ingrediants together. Whisk them until disolved. Gradually bring the sauce to a simmer over medium heat for 8 to 10 minutes until thick.
Taste for seasoning

Ribs:

Set aside 1 tbs of rub.
Sprinkle and work the rub into the ribs. Wrap in plastic wrap and set aside in refridgerator until grill is ready.
Set grill for indirect grilling. Want the heat to be about 350 degrees F.
Place drip pan under the grate in center of the grill.
Brush grate with oil.
Toss 1/2 of the wood chips on the coals.
Place ribs over drip pan.
Cover the grill and cook the ribs for 45 minutes.
Mop the ribs with mop sauce and then recover the grill and continue to grill the ribs until well browned for another 45 minutes to 1 hour. When the ribs are cooked the meat will shrink back from the ends of bones about 1/4 inch. You should mop the ribs during this time every 15 minutes and replenish the charcoals.

Just before serving brush the ribs with the bbq sauce and cook each side over direct heat for 1 to 3 minutes until the sauce is bubbly. Plate and sprinkle the ribs with the remaining rub and put the bbq sauce on the side.

This is a delicous recipe that is fast to do.

2 cups wood chips soaked in cold water for 1 hour and drained.

4 thick cut slices of bacon (about 4 ounces) cut into 1/4 inch slivers
1 large onion, finely chopped
3 cloves minced garlic
1 tbs grated fresh ginger
2 cans Great Northorn or Kidney Beans, rinsed and drained. Cans should be about 15 ounces each.
1/4 cup of firmly dark packed brown sugar
1/4 cup molasses
1/4 cup barbecue sauce
1/4 cup ketchup
2 tbs Worcestershire sauce
1 tbs dry mustard
1 tbs prepared mustard
1 tbs cider vinegar
1 to 2 cups of diced smoked or barbecued pork, ham, or brisket. This is optional
1 tbs of barbecued meat droppings. This is also optional
Kosher Salt
Freshly Ground Black Pepper

Place the bacon in a large pot and cook over medium heat for about five minutes.
Discard all but 2 tbs of bacon fat.

Add the onion, garlic, and ginger and cook about 5 minutes until the onion is golden brown
Remove the pot from the heat and stir in the beans, brown sugar, molasses, barbecue sauce, ketchup, Worcestershire sauce, dry mustard, prepared mustard, cider vinegar, pork ( if using) and drippings (if using). Transfer the beans to a baking dish.

Set the grill for indirect grilling. Add the wood chips. For charcoal add the wood chips directly to the coals. Place the pan with the beans in it away from the heat and cover the grill. Grill for about 30 minutes untill the beans are thick and richly flavored.

Some one gave me this recipe for a Kansas City Style BBQ sauce. It is very tasty on beef. It can also be used on chicken or pork.

1/4 cup packed light brown sugar
1 1/4 ounce package of chili seasoning
2 tsp dry mustard ( I like the English Coleman dry mustard)
1/4 tsp cayenne pepper
1/4 tsp ground mace
1 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp freshly ground black pepper
1 cup white distilled vinegar
1/4 cup molasses
1/4 cup water
1 to 3 tsp liquid smoke ( this is optional)
1 - 32 ounce bottle of ketchup

Combine the brown sugar, chili seasoning, cayenne, mustard, ginger, allspice, black pepper, and mace.
Add the vinegar, molasses, water and liquid smoke ( optional). Stir until all the dry ingredients are disolved.

Add the ketchup and mix thoroughly.

Over high heat bring the mixture to a boil. Stir constantly.
Reduce the heat to low.
Cover and simmer for 30 to 40 minutes.
It can be refrigerated for about 1 week.

If you like a nice seasoning with a Asian flair then this is the rub for you. Sprinkle into your meat and leave on for 15 minutes to 1/2 hour or more.

2 tsp paprika
2 tsp kosher salt
2 tsp ground coriander
2 tsp Chinese five-star powder
1 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp ground cayenne pepper

Makes about 1/4 cup.

A bbq rub with a little Cajun kick!

2 tsp finely chopped fresh thyme
1 1/2 tsp kosher salt
1 tsp granulated garlic
1 tsp granulated onion
1 txp paprika
1 tsp light brown sugar
3/4 tsp freshly ground pepper
1/4 tsp ground cayenne pepper

Makes 1/4 cup. Rub 15 to 30 minutes before grilling your meat.

Here is a classic rub I found that is actually very good.

4 tsp kosher salt
2 tsp pure Chile powder
2 tsp light brown sugar
2 tsp granulated garlic
2 tsp paprika
1 tsp celery seed
1 tsp ground cumin
1/2 tsp fresh ground pepper

Rub 15 to 30 minutes before grilling.
This classic bbq rub will make a 1/4 cup. Store it in an airtight container and keep near your grill.