ms divaQ

texas monthly bbq festival 2010

Cola Barbecue Sauce

Ingredients

* 4 cloves garlic, peeled
* 1/4 teaspoon kosher salt, plus a generous pinch for the garlic
* 3 cups cola
* 1 1/2 cups ketchup
* 1/4 cup cider vinegar
* 2 tablespoons Worcestershire sauce
* 1 slightly heaping tablespoon chili powder
* 1 teaspoon freshly ground black pepper, plus additional for seasoning
* 1/2 teaspoon hot sauce, plus additional for seasoning
* 1/4 teaspoon ground allspice
* 1 1/2 tablespoons freshly squeezed lime juice

Directions

Smash the garlic cloves, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear mixture to a coarse paste.

Stir garlic paste, the 1/4 teaspoon salt, cola, ketchup, vinegar, Worcestershire, chili powder, 1 teaspoon black pepper, 1/2 teaspoon hot sauce, and allspice together in a small saucepan. Bring to a boil, reduce heat, and simmer until thickened, about 45 minutes. Allow to cool slightly, stir in the lime juice, and season with black pepper and hot sauce, to taste.

pork butt on the smoker/ texas style/ bill cannon of texasbbqrub.com/ chris lilly at ny block party 2010

The whole pork shoulder is made up of two cuts of meat. The upper
half of the shoulder is known as the pork butt (Boston Butt) and
the lower half of the shoulder is known as the picnic. It is
interesting to try and figure out why the upper portion of the
whole shoulder is called a "butt" since we all seem to know where
a butt is located. Oh well, we don't really care why it is called
a "butt" but it just does not make a lot of sense so we won't
figure it out.

The whole pork shoulder will weigh in the 12 to 16 pound range.
You rarely will see this whole shoulder sold in the stores but
you will see the two pieces cuts of meat that make up the whole
shoulder for sale and we are going to talk about those.

The upper half of the whole shoulder, the "butt" seems to be the
most talked about of the two cuts. They weigh 4 to 9 pounds and
contain more fat than does the picnic cut of the shoulder, about
20% more fat in the "butt" than in the picnic cut. The picnic cut
is the lower half of the whole shoulder, contains less fat and
usually requires a little longer cooking time. I am going to
discuss cooking a pork "butt" but you can use the same method on
the pork picnic with great success.

Most KCBS competitions call for the cooking of pork shoulder but
in reality you can cook either the "butt" or the picnic. The
"butt" seems to the piece of choice for most of the competition
cooks since it contains more fat and will therefore have a better
taste (remember fat is flavor in most all meats) and it will stay
moist over the long cooking time of the pork "butt". The picnic
contains less fat and is therefore a little bit different to
cook, but either one of them produces some great eating. I should
say that the only competition that I am aware of that requires
cooking an entire pork shoulder is Memphis in May but I may be
wrong on that since there are so many KCBS competitions.

For pork "butts" you can find either boned in or boneless "butts"
to cook and that is just a matter of your own liking. I like to
cook the bone-in pork butt versus the boneless variety since I
like to flavor of the bone-in version the best.

Pork shoulder can be served sliced or pulled. Most of the time
you will see it called pulled pork because most restaurants,
competition cooks, and backyard cooks like to pull the pork
shoulder once it has cooked. It is a hard piece of meat to slice
since the grain in the meat runs in 5 or 6 different directions
and contains a lot of fat, so most of us just pull it and enjoy.

OK here is how I prepare pork shoulder and I usually cook the
"butt" and I prefer the boned in variety. Being from Texas I have
only been cooking pork butt for about the last 10 years or so. In
fact when I got my largest smoker, the first thing I cooked on it
was about 8 pork butts. I am still learning all there is to know
about cooking pork butts but I do know all of us here in Texas
are just now beginning to find out what a great eating piece of
meat a pork butt is. It is kind of interesting to think about but
it seems like the great folks out on the east coast and a lot of
the eastern southern states have been cooking these forever and
they are just finding out more and more about brisket and the
folks in Texas have been cooking brisket for over 100 years and
are just now really starting to learn how to cook a pork butt. It
is great to see how the BBQ world is changing and the cooking
areas are learning some of the specialty meats from other areas.


Pork Butt - Maybe the Most Forgiving Piece of Meat to Smoke

Yes the pork butt, may be the most forgiving piece of meat you
can cook on your BBQ smoker. It contains so much fat running thru
the piece of meat that it just does not dry out very easily
during the long cooking process.

Cooking times for your pork butt will run 1¼ hours per pound up
to 2 hours per pound. You should always cook pork butt using
indirect heat at temperatures from 210 degrees to 250 degrees. If
you want to slice your pork butt I then an internal meat
temperature of 170 to 185 degrees is what you are looking for. If
you are going to "pull" the butt, and that just means chopping
and pulling pieces of the meat off the finished cooked meat, then
you are looking for an internal meat temperature of 195 to 210
degrees. If you are cutting the pork butt then you will need to
remove the bone and then slice. The bone will not come out clean
but pulling on it unless you cook to a higher internal meat
temperature so just use a good deboning knife and work around the
one and you will be able to cut it out fairly easily. With the
higher internal temperatures of pulled pork the bone will just
pull out of the meat with a little turn and yank.

For pulling the pork you can use two forks and just pull the meat
off the "butt" and then cut into pieces or just use your gloved
hands and simply pull some chucks off the butt and then cut them
into some nice pieces.

OK here is the simple way to make some great pulled pork.

What you need:

1 - pork butt (I like them about 6 to 7 pounds)
1 1/4 - cups of your favorite pork rub
½ cup of worcestershire sauce
½ of a coke
¼ to ½ cup of brown sugar (if you want to add)
½ cup of yellow mustard
½ cup of apple or peach juice (if you wish to add this)

Take your pork butt out of the packaging and if you wish to wash
it off using cold water that is fine. I usually do not rinse mine
off but it is up to you. If you rinse it off then just take a
paper towel and pat it dry. (If you are going to pull the pork
butt when it is finished, you can make 8 to 10 deep cuts about 2
inches long all over the pork butt to get your rub mixture deep
down in the meat but this is not necessary just an idea). Take ½
cup of worcestershire sauce and ½ cup of yellow mustard and in a
separate dish combine the two and blend them together. You can
just use the worcestershire sauce if you wish but the yellow
mustard is nice to add to the mixture. Rub this all over the pork
butt. Now take 1 cup of rub and apply that over the
entire pork butt over the worcestershire or the
worcestershire/mustard mix that is on the butt. A fairly heavy
coating is best for this meat since it is so thick. Place it on
the smoker or pit and let it cook for about 7 hours. I like to
wrap this piece of meat so at the 7 hour range I will wrap it in
a double wrapping of foil, pour over it about ½ of a coke, then
sprinkle over that ¼ to ½ cup of brown sugar and seal it up and
place it back on the smoker until you get to your desired
internal meat temperature. I usually cook mine to 200 to 205
degrees internal meat temp. Remove the butt from the pit and let
it rest for 30 minutes.

Unwrap the pork butt, remove the bone, and then cut or pull the
meat. Place it in a large pan. Take ½ cup of apple or peach juice
(and you can use other juices) and pour over the pulled pork in
the pan. Add to that ¼ cup of rub and mix all of this
together. You can add a bbq sauce to this mix if you wish. Serve
on a bun or just on a plate with a nice helping of cold slaw.
Some like to pile on the pulled pork and then top it with the
slaw on a bun. This is a great eating piece of meat and very
economical.

article by Bill Cannon
texasbbqrub.com

avery's vid help

knife i want bad, chris lilly special...

Myron Mixon's pork shoulder injection/ substitute white grape juice for the OJ...

gunna try some georgia peach wood from baxter's original smoker wood

skip james: devil got my women lyrics

I'd rather be the devil, to be that woman man
I'd rather be the devil, to be that woman man
Aw, nothin' but the devil, changed my baby's mind
Was nothin' but the devil, changed my baby's mind

I laid down last night, laid down last night
I laid down last night, tried to take my rest
My mind got to ramblin', like a wild geese
From the west, from the west

The woman I love, woman that I loved
Woman I loved, took her from my best friend
But he got lucky, stoled her back again
And he got lucky, stoled her back again

skip james/ devil got my women

sunday lunch@ hutchins bbq mcKinney tx.

dam good! brisket was perfect, very moist, nice bark. pork shoulder was perfectly sweet.
$$$ two full meals for about 20 dollars. well worth the trip.
in my hood of little elm, frisco, plano, allen, mcKinney area, this is my Q to EAT!!!.. sr

summer 2010 / ahhhh yesssss!!!

Chef Paul's Sweet and Smoky Ribs

Chef Paul's Sweet and Smoky Ribs (from Chef Paul's new interactive cookbook, Keeper of the Flame)

http://blogs.discovery.com/tlc-steamy-kitchen/2010/02/chef-pauls-sweet-and-smokey-ribs.html


Ingredients:
Ribs and Rub
• 3 racks baby back pork ribs (about 7 pounds)
• 2 cups wood chips or chunks (preferably hickory), soaked for 1 hour in cold water to cover and drained
• 1/4 cup sweet paprika
• 1 tablespoons freshly ground black pepper
• 2 tablespoons light brown sugar
• 1 tablespoon salt
• 1 1/2 tablespoons dried chipotle chile powder
• 1 teaspoons cayenne pepper
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons dry mustard
• 1 1/2 teaspoons ground cumin

Mop Sauce
• 1 cup coarsely chopped onion
• 1 1/2 tablespoons coarsely chopped garlic (2 cloves)
• 1 1/4 cups ketchup
• 1/4 cup molasses (not blackstrap)
• 1 1/2 tablespoons cider vinegar
• 2 tablespoons light brown sugar
• 2 teaspoons salt
• 1 teaspoons black pepper

Preparation
1. Prepare the ribs by removing the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers. Paper Towel's work the best for removing the membrane.

2. Combine the paprika, black pepper, brown sugar, salt, chipotle powder, cayenne, garlic powder, dry mustard, and cumin in a small bowl and whisk to mix.


3. Rub two thirds of this mixture over the ribs on both sides and transfer the ribs to a roasting pan. Cover the pan and let the ribs cure in the refrigerator, for 4 to 8 hours.

4. Combine all of the mop sauce ingredients in a 2-quart heavy saucepan and bring to a boil over moderate heat. Reduce heat and simmer, covered, for 15 minutes.


5. Transfer sauce to a food processor and purée until smooth.


6. Prepare the grill for indirect grilling.
Charcoal grill - place a drip pan under the grill grates and pile all of the coals to one side of the grill.
Gas grill - place the drip pan under the grill grate, put your wood chips (or chunks) in the grill's smoker box (or create a smoke pouch with aluminum foil) and then light half of the grill's burners to high.

Indoor oven – preheat oven to 325 degrees. To roast the ribs in the oven, find a pan long enough for the ribs, along with a rack that fits over the top (to keep the ribs above the bottom of the pan). Alternatively, the pan can be placed on a lower rack, using the upper oven rack for the ribs. Fill the pan with about 1 inch of water.


7. Once the grill or oven is ready, place the ribs on the grate (or oven rack) over the pan on the unlit side of the grill. If using charcoal, toss the wood chips onto the coals.

8. Cover the grill (or close the oven) and smoke/grill the ribs for 1 hour.

9. After an hour, brush the ribs with the mop sauce and add 10 or 12 lit coals to the grill if using charcoal.


10. Cover the grill and continue to cook the ribs until almost done, about 45 minutes to an hour. The ribs are done when the meat has become tender and shrunken back from the ends of the bones.

11. With around 15 minutes remaining, sprinkle the ribs with the remaining rub and cover to finish cooking.

Duncan Hines Recipe...

Recipe Description
Warm, crisp angel food cake served with grilled peaches and a dash of cinnamon -- all done on the grill or indoors, if you please.

Ingredients Baking Instructions

* 1 box Duncan Hines® Angel Food Cake Mix
* 1 1/4 cups water
* 6 ripe medium peaches, washed, halved and pitted
* Cinnamon-sugar mixture

1. Move oven rack to lowest position. Preheat oven to 350°F. Pour cake mix into clean, large mixing bowl.
2. Add water. Prepare and bake according to package directions in ungreased 10-inch tube pan. Cool completely.
3. Preheat outdoor grill to medium heat according to manufacturer’s directions. Clean and lightly oil grate. Sprinkle cut side of fruit with cinnamon-sugar. When ready to serve, place fruit, cut side down, on grill. Cook about 2 to 3 minutes or until warm and nicely charred with grill marks. Set aside and keep warm.
4. Place slices of angel food cake on clean grill using a metal spatula. Watch carefully and cook about 45 to 60 seconds on EACH side or until golden brown grill marks appear.
5. Slice peaches and serve over warm, toasted angel food cake.
6. Use a grill pan to collect syrup run-off from peaches for a garnish, if desired.

Tips & Alternatives:
1. Angel food cake may be toasted indoors using a nonstick skillet or grill pan. Preheat pan over medium heat, then add slices of cake. Cook until golden brown on each side (about 1 minute on each side).
2. An alternative for the cinnamon sugar is to lightly brush the cut-side of fruit with melted butter then sprinkle lightly with brown sugar. Cook as described above. Serve fruit with a wedge of lime, if desired.
3. Ripe nectarines, plums and apricots are also delicious when grilled and may be used in place of peaches. To roast the fruit indoors, place fruit, cut-side-up, on a baking sheet sprayed with cooking spray. Season as above. Bake about 15 to 20 minutes in preheated 450°F oven stirring once. Serve as above.
4. No time to cook fruit? Simply serve toasted angel food cake with a blend of sliced fresh strawberries, blueberries and raspberries. Or, for a contemporary twist, slice 1 pound of fresh strawberries and toss with 1 tablespoon brown sugar and 2 teaspoons of good quality balsamic vinegar.

legends of texas bbq

may 31 2010 / chris lilly / greg rempe / whiskey bent bbq

Here's how some of our former patriots handled negative comments about our country.

JFK'S
Secretary of State, Dean Rusk, was in France in the early 60's when
DeGaulle decided to pull out of NATO. DeGaulle said he wanted all US
military out of France as soon as possible.

Rusk responded,
"Does that include those who are buried here?"



DeGaulle
did not respond.



When in England ,
at a fairly large conference, Colin Powell was asked by the
Archbishop of Canterbury if our plans for Iraq were just an example of
'empire building' by George Bush.

He answered by saying,
"Over the years, the United States has sent many of
its fine young men and women into great peril to fight for freedom
beyond our borders. The only amount of land we have ever asked for
in return is enough to bury those that did not
return."


There was a conference in France
where a number of international engineers
were taking part, including French and American.. During a break,
one of the French engineers came back into the room saying, "Have you
heard the latest dumb stunt Bush has done? He has sent an aircraft
carrier to Indonesia to help the tsunami victims. What does he
intend to do, bomb them?"


A Boeing engineer
stood up and replied quietly: "Our carriers have three
hospitals on board that can treat several hundred people; they are
nuclear powered and can supply emergency electrical power to
shore facilities; they have three cafeterias with the capacity to
feed 3,000 people three meals a day, they can produce several thousand
gallons of fresh water from sea water each day, and they carry half a
dozen helicopters for use in transporting victims and injured to and
from their flight deck. We have eleven such ships;
how many does France have?"




A U.S. Navy Admiral
was attending a naval conference that included
Admirals from the U.S., English, Canadian, Australian and French
Navies At a cocktail reception, he found himself standing with a large
group of officers that included personnel from most of those countries.
Everyone was chatting away in English as they sipped their drinks but a
French admiral suddenly complained that, whereas Europeans learn many
languages, Americans learn only English. He then asked, "Why is it that
we always have to speak English in these conferences rather than
speaking French?"


Without hesitating,
the American Admiral replied, "Maybe it's because the
Brit's, Canadians, Aussie's and Americans arranged it so you wouldn't
have to speak German."





Robert Whiting,
an elderly gentleman of 83, arrived in Paris by plane.
At French Customs, he took a few minutes to locate his passport
in his carry on.


"You
have been to France before, monsieur?" the customs officer asked
sarcastically.


Mr. Whiting
admitted that he had been to France
previously.


"Then
you should know enough to have your passport ready."


The American said,
"The last time I was here, I didn't have to show it."


"Impossible..
Americans always have to show their passports on arrival in France !"


The American senior
gave the Frenchman a long hard look. Then he
quietly explained, ''Well, when I came ashore at Omaha Beach on D-Day in
1944 to help liberate this country, I couldn't find a single Frenchmen
to show a passport to."

summer starts 2010/ shish-ke-babssss!!!