Re: Help, never used a smoker


 Posted by klose pits recipes on October 09, 1999 at 12:04:30:

In Reply to: Help, never used a smoker posted by Po on October 09, 1999 at 11:06:38:

Sorry about the catalog info ad in the center of
the file I posted. intention was good posting some help,
& I didn't see the ad stuff till i reviewed the post after
i clicked it through. I'll try not to let that happen again.
big d. Klose

Here's the recipes and rub company file. No ads.
There is a great posrt from smoky hale on cooking also.


----------------------------------------------------------------
SOME OF THE BESTBBQ RUBS:
Obie-Cue Texas Spices
Obie Obermark
P.O. Box 951
Lancaster, TX 75146-7951 USA
972-641-266O
fax: 972-227-O686
Some of the best rubs
I have ever tasted...David Klose
===================
Tennessee Masterpiece
P.O.BOX 83O
Ridgetop, TN 37152 USA
1-8OO-PORK 911
==============
Master Chef PAUL KIRK:
championship seasonings 1-913-262-6O29
3625 W.5Oth Terrace
Shawnee Mission, KS 662O5 USA
=======================
Head Country BBQ rub-p.o.2324,Ponca City, OK 746O2 USA
1-888-762-1227. Carrie & Danny Head.4O5-762-1227.
=========================-
Cambridge Dry Rub (thanks to Chris Schlesinger)
Recipe By : John Willingham's World Championship Bar-B-Q
Serving Size : 1 Preparation Time :0:00
Categories : Barbecue Rubs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup dark or light brown sugar
3 tablespoons salt
3 tablespoons black pepper
3 tablespoons chili powder
2 tablespoons cumin powder
2 tablespoons paprika
2 teaspoons garlic powder -- optional
2 teaspoons lemon pepper -- optional
I adapted this rub from a recipe by my good friend Chris Schlesinger.
His version is in his book The Thrill of the Grill, which he wrote
with John Willoughby. I have altered the quantities of the ingredients to suit my own tastes. This is an excellent all-purpose rub for chicken, fish, pork, beef, or lamb, and can also be a breading for deep-frying. Sprinkle in into the batter for deep-fried zucchini, onion rings, or mushrooms. Wow! for a basting sauce or marinade, I add soy sauce, vinegar, and water.

In the top half of a double boiler set over simmering water, combine all
the ingredients. Cook for about 20 minutes, stirring every 5 minutes or so, until the sugar begins to melt and the mixture thickens. Remove from
the heat and let the mixture cool to 100 degrees Fahrenheit. Pass the mixture through sifter. Use immediately or store in a cool, dark place for several months.
From: John WIllingham's World Championship Bar-B-Q ISBN 0-688-13287-1

HOW TO GRILL A PERFECT STEAK:
Salt After Cooking. Not Before. Salt draws off nutritious, natural juices.
The Closer The Heat, The Tougher The Meat. Control cooking temperature by
keeping your grill the proper distance from the heat.
For steaks 3/4 to one inch thick. 2 - 3 inches from the heat.
Over one inch thick, 3-5 inches.
Steaks under 3/4 inch thick, pan broil.
Turn Your Steak Once, Not Twice. Use Tongs. A fork will puncture meat and
cause loss of juices. To keep your steak tender, cook one side, then the
other. When carving, cut across grain of meat.
Rare, Medium or Well-Done? Outdoor cooking time varies. To be sure your steak
is done, check it. Make a tiny cut with a sharp knife when you first think
it's done. Or, check meat temperature with a thermometer (140F, rare;
160F, medium; 170F, well-done.)

Grilling Guide:
1" thick steak 1 1/4" thick steak
2 - 3" from heat 3 - 4" from heat
Rare 12 to 15 minutes 20 to 23 minutes
Medium 18 to 20 minutes 25 to 28 minutes
===============================
Texas "2-Slow-in-the-Road" Steaks
BBQ PITS BY KLOSE-1800-487-7487


Just finished an awesome Rib-eye feast I'd like to share.
Start by setting a fresh Rib-eye out on a platter......
Sprinkle with fresh garlic salt, lots of cracked
pepper, a little, real balsamic vinegar (gourmet shops),
and lightly rub with Lea & Perrins Worcestershire.
Top off with a little fresh parsley and some diced shallots.
Squeeze some juice from a real lemon onto the steak.

Tenderize it with one of those stainless steel, 52 blade,
spring-loaded, meat tenderizers a few times.
Let it set 20 minutes while starting a fire on the grill. When
the hardwood coals just start to turn gray, you are ready to
start cooking. Grill about 5 minutes each side, placing the
top cover on the grill. You can even pour the leftover juice,
from the plate, on top while grilling.
Try cooking some fresh Bratwurst next to it, while steaming
fresh picked carrots, radishes, new potatoes, and broccoli
in an electric steamer, and top the vegetables with handmade
Hollandaise sauce. Getting hungry yet. Don't bother looking for
any BBQ or steak sauces to finish with. You won't need them...
I Gotta go warm up the Ford 46O right now!
I think I see a deer standing out in the road with my name on it..


TOP SIRLOIN STEAK TERIYAKI
1 beef top sirloin steak cut 1 to 1 1/4" thick (You may use other tender beef
steaks, such as top loin, T-bone, steaks Porterhouse and rib-eye)
1/2 cup soy sauce
1/4 cup brown sugar
1 teaspoon ground ginger
1 clove garlic, minced

Combine soy sauce, brown sugar, ginger and garlic. Place steak on grill over
ash-covered
coals. When first side is browned, brush with teriyaki sauce, turn and
finish cooking the second side, brushing with sauce occasionally. Carve
steak across grain into thin slices
-------------------------------------
Millionaire Club Steak:
marinade:
6 Tbl prepared deli style mustard
1/4 C tamari soy sauce (I used kikkoman lite)
2 TBL garlic powder
1 1/2 tsp fresh ground black pepper
3/4 tsp crushed red pepper flakes
3 Tbl brown sugar
1 C olive oil

2 (2 lb) tenderloins
Worcestershire butter:
1/2 C butter at room temperature
2T Worcestershire sauce
3/4 t freshly ground black pepper
mix until completely combined.
Marinated Steak:
Combine mustard, soy sauce, garlic powder, black pepper, red pepper,
and brown sugar in blender. With blender running, slowly pour in olive oil,
and blend until mixture resembles mayonnaise.
Rub tenderloins with marinade mixture on all. Place in a shallow dish (I
use a plastic bag) and marinate for 8-36 hours.
When ready to cook place marinated steaks on coolest part of a hot
grill. Grill tenderloins about 25 minutes for medium rare. Let
tenderloins rest 10 minutes.
Slice into steaks and place 1 T Worcestershire butter on each slice.
Serve at once. I know it sounds weird to cook the tenderloin the cut into
steaks.


RECIPES ARE CONTINUED ON THE NEXT PAGES

Filipino Breakfast Steaks
Recipe By : Vin Lava
Categories : Barbecue - Grilled Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 pounds sirloin -- sliced 1/8 to 1/4
1 1/2 tablespoons salt
2 tablespoons brown sugar
1 teaspoon garlic -- finely chopped
1/2 teaspoon cracked black pepper
Combine salt, sugar, garlic, and black pepper. Spread rub evenly on both
sides of meat and store covered (or in a plastic bag) in the refrigerator
overnight. Sun dry a couple of hours before cooking in smoker to medium or
medium well.

Serving Suggestions: Serve with a salsa of chopped fresh tomatoes, chopped
onions, grated radish, chopped fresh cilantro, oriental fish sauce (or salt)
to taste, crushed hot chiles, and a little vinegar (or lemon juice). For
heavy eaters, chop meat into small pieces and serve sprinkled over a mound
of garlic fried rice and fried eggs.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Grilled Delmonico Steak Adobo With Charred Spring Onions
Recipe By : License To Grill by Chris Schlesinger
Categories : Barbecue - Grilled Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons Garlic -- Minced
1/4 Cup Fresh Oregano -- Roughly Chopped
2 Tablespoons Paprika
2 Tablespoons Cumin Seeds -- Toasted
3 Tablespoons Grainy Mustard
1/4 Cup Olive Oil
1/3 Cup Red Wine Vinegar
4 16 Ounce Delmonico (Rib-Eye) Steaks
Salt And Freshly Cracked Black Pepper -- To Taste
8 Spring Onions -- Roots Trimmed Off
Limes – Quartered
=========================================
Sweet Corn Relish -- See Recipe
In a small bowl, combine the first seven ingredients and mix well to make a
paste. Sprinkle the steaks with salt and pepper. Reserve about 1/4 cup of
the spice paste, and rub the steaks generously with the remaining amount.
Place the steaks on the grill over a HOT FIRE and cook for 5 to 7 minutes
per side for rare. If you like your meat more well done, cook it until it is
almost the way you like it but not quite there, since it will cook a little
more after you take it off the heat. To check for doneness: cut into the
steak and check to see if the center is slightly less done than you like it.
Remove the steaks from the grill, brush on the reserved spice rub, and allow
to rest for 5 minutes. Meanwhile, sprinkle the spring onions lightly with
salt and pepper and place them on the grill. Cook for 3 to 4 minutes,
rolling over several times, or until the outsides are brown.
Remove the spring onions from the grill and slice in half lengthwise. Serve
each of the steaks with a halved spring onion, a squeeze or two of lime, and
a big spoonful of the Sweet Corn Relish..
RECIPES ARE CONTINUED ON THE NEXT PAGES
* Exported from Master Cook *
Grilled Steak from Casey's John Charles Restaurant
Recipe By : The Only Texas Cookbook, Texas Monthly Press, 1981
Categories : Barbecue - Grilled Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
John Casey, who owns a San Antonio steak house and has taught plenty of
maverick cooks how to turn out the perfect steak, gives these hints for
grilling a perfect steak. Buy steaks 2 inches thick-either strip or T-bone.
Salt and pepper them. Put the steak over a hot fire. Cover with a roaster
lid. Don't let the cover touch the meat. Leave for 5 minutes. Flip the
steak. Cover again. Cook 5 minutes more. Now you have a beautiful
medium-rare steak.
- - - - - - - - - - - - - - - - - -
NOTES : By Linda West Eckhardt
* Exported from Master Cook * Liam Ward's Steak Marinade
Recipe By : Liam Ward Serving Size : 1 Preparation Time :0:00
Categories : Barbecue Sauce - Marinade Steak
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter -- melted
1 large clove of garlic -- finely chopped
2 dashes Tabasco sauce
1 teaspoon fresh horseradish
1 tablespoon balsamic vinegar
1/2 teaspoon Worcestershire sauce

Melt about 2 tablespoons of butter together with 1 large garlic clove
(pressed or finely chopped) in a microwave until bubbling. Add 2 dashes
Tabasco, 1 teaspoon fresh horseradish, 1 tablespoon balsamic vinegar, and a
half teaspoon of Worcestershire sauce, Mix completely. Brush on steak (I like
to grill with New York strip steaks) about 30 minutes before grilling, and
baste each side as you grill. GOOD STUFF!!!
- - - - - - - - - - - - - - - - -
* Exported from MasterCook * Spicy Barbecued Steak
Categories : Beef Barbecue - Grilled
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Chuck Blade Steaks -- 1 inch thick
1 1/2 teaspoons Adolphs Meat Tenderizer
1 cup ketchup
1/2 cup Water
1/4 cup Soy sauce
2 tablespoons Vinegar
1 tablespoon Brown sugar
1 teaspoon Prepared mustard
1 teaspoon Horseradish
1 clove Garlic -- crushed
In a small saucepan, combine ketchup, water, soy sauce, vinegar, brown
sugar, mustard, horseradish and garlic. Simmer for 15 minutes. Moisten
steak with water. Sprinkle evenly with half of the tenderizer and pierce
deeply with fork. Repeat on other side.
Grill steak on medium hot grill about 35 minutes, turning and basting
frequently with sauce.
TIP: Before grilling, slash through fat on the outside of steak at one inch
interval to prevent curling.
PORK RIBS:
KC Rib Rub
Recipe By : Smoke & Spice
Serving Size : 1 Preparation Time :0:00
Categories : sauces and rubs january97
Amount Measure Ingredient-Preparation Method
-------- ------------ --------------------------------
1 cup brown sugar
1/2 cup paprika
2 1/2 tablespoons ground black pepper
2 1/2 tablespoons salt
1 1/2 tablespoons chili powder
1 1/2 tablespoons garlic powder
1 1/2 tablespoons onion powder
1 1/2 teaspoons cayenne
==================================================
WORLD CHAMPIONSHIP BARBEQUED RIBS
5 lb Pork loin back ribs
-----DRY RUB-----
4 tb Paprika
2 ts Salt
2 ts Onion powder
2 ts Pepper, black
2 ts Pepper, white
2 ts Pepper, red
-----BARBEQUE SAUCE-----
6 tb Salt
6 tb Pepper, black
6 tb Chili powder
4 c Ketchup
4 c Vinegar, white
4 c Water
1 ea Onion, large, yellow, diced
1/2 c Molasses, sorghum
Barbecue Sauce: Combine ingredients in a large
saucepan. Bring to a rolling boil, reduce heat and
simmer 1 1/2 hours, stirring every 10 minutes or so.
Pour into sterilized canning jars, seal and let stand
2 to 6 weeks before use. (If you are like me, not
much chance of this happening, but it is a nice touch
to the recipe - CWS)
Dry Rub: Mix ingredients together thoroughly.

Preparation: Sprinkle dry rub liberally on ribs.
Allow ribs to stand 20 to 30 minutes at room
temperature until the rub appears wet. Prepare a
smoker for long, slow (230 degree) indirect cooking,
using hickory chips or other hardwood chips for extra
flavor. Cook ribs, bone side down, for 2 hours at 230
degrees in a smoker using indirect heat. Turn and
cook 2 more hours. Turn and cook one more hour.
During the last 15 minutes, baste with barbeque sauce
diluted by half with water. Serve ribs with warmed,
undiluted sauce on the side.
From David Cox, Little Rock, winner of the 1991 World
Championship Barbecue Cooking Contest in Memphis, TN
HERE IS A GOOD Pork RIB GLAZE
1/3 Brown Sugar
1/3 Mustard
1/5 Apple Cidar Vinegar (original was beer)...
==============================
Danny Gaulden--(Editor-Danny is the proprietor of a very successful eating
establishment featuring barbecue in Carlsbad, NM and has been smoking meat for
over 20 years. If you are anywhere near Carlsbad, stop by Danny's Dairy Queen
for some of the best barbecue in America.)

Ah . . . Spare Ribs, definitely one of my favorites. A lot of argument has
been posted on this List over the past year on ribs. Should one buy baby
backs, spares, or what? I personally like spares; especially the St. Louis
cut, which is hard to find. What is a St. Louis cut? It is basically a 3 1/2
and down rack that has the ends trimmed off, the bone cut off the side, and
very seldom much of a flap. A Great rib. The term '3 1/2 and down' means
that the slab of ribs will weigh 3 1/2 pounds or less.

How do you pick a good slab of ribs? Well, it is sometimes hard to do,
considering the way most grocery stores package them today. They can be all
folded up with the "bad" parts hidden. Either go to a butcher shop that will
let you hand pick your slab, or ask the butcher at your favorite grocery store
to let you pick out some that are not already packaged. If he won't allow you
to do this, find another store. Pick a slab that is nice and thick, and has a
little marbling on the meat side.

After you get them home, do some work on them yourself. I cut off the side
bone that runs length-wise near one end of the slab, and trim off the skin
running along the top of the flap on the bone side. Simply take a knife, hold
the flap up with one hand, and cut about 1/4 inch deep all the way across it
to remove the skin. With bone side up, and slab placed flat on cutting board
so that bones are running in a vertical position, take a good sharp knife and
make vertical cuts in flap about every 1/2 inch. Cut from the top of flap
down to where it connects to the main body of the rib. Sometimes you will get
lucky, and there will be no side bone, and very little flap and skin. Why do
this procedure to the ribs? Usually the flap area takes longer to cook than
the main body of the ribs. This procedure reduces the cooking time of the
flap, and lets it get done at the same time as the rest of the slab. I have
seen a lot of people overcook their ribs waiting for the flap part to finish
off. If they had done this procedure, that wouldn't have happened. I do not
remove the membrane on the bone side of the ribs. Never felt a need to.
Maybe that's necessary for judging, but for down-home eating, I haven't found
that to be the case.

Next thing I do is apply a gentle rub. Now, not a lot, for ribs are not as
massive as butts and briskets. A little rub goes a long ways. Don't be
afraid of it, but don't over do it. Then wrap'em up in a clear wrap, let sit
in refrigerator overnight, and barbecue them the next day. If you can't let
them sit all night in the refrigerator, the world won't come to an end.
Build your fire and let the ribs sit out of refrigerator while waiting for the
fire to come up to temperature. I like to smoke my ribs at 240-250F, and it
generally takes about 4 hours. Sometimes a little less, sometimes a little
more. Just depends on the ribs.

Continued on Next Page

Let me say a little about the differences in using the various styles of
smoking pits. The big commercial pit in my restaurant has a rotating meat
rack, like a miniature Ferris wheel inside. The meat is always turning. The
temperature is quite uniform in this situation. I always barbecue ribs with
the meat side up and leave them like that until they're done. You can do the
same in a water smoker, where the water pan acts as a heat baffle to protect
the meat from getting too hot on the bottom. In an off-set firebox pit, like
my Klose Backyard Chef, I'm finding that I have to do something different. In
my Klose pit, the heat comes up from below the meat and if the ribs are not
turned about once an hour, I find that the side facing down is over-done. So
if you're using an off-set firebox pit, turn them ribs.

After the ribs have been in the pit for about an hour, I baste them with a
little salad oil, then again after about 2 1/2 to 3 hours. This helps keep
them moist since they have no fat cap, and I feel this in an important part of
the cooking process. Use a good brand of vegetable oil. When the ribs draw
up on the bone about 1/3 of an inch, and the meat between the bones becomes
very fork tender, I pull them off the pit, and apply my finishing glaze
immediately. By applying the glaze while the ribs are still piping hot, it
will caramelize on them, and give a beautiful dark cherry-red color. They
taste pretty good too!

If your fire gets out of hand and the temperature goes up to 250-275F, the
ribs will draw up more on the bone, so always judge doneness by the tenderness
of the meat, not draw up on bones. At cooler smoking temperatures the meat
will draw up less. If your pit temperature is higher, say in the 250-275F
range, then take your ribs off sooner, maybe 3 hours instead of 4. It's simple!

Danny's Rib and Pork Finishing glaze:
Mix the following ingredients together: 1/3 cup brown sugar, 1/3 cup yellow
mustard, and 1/4 to 1/3 cup apple cider vinegar. Then heat in a saucepan
until it simmers and let it sit until the ribs are ready to baste. You can
substitute beer for the vinegar if you wish.

The great thing about smoking ribs is that they don't take all day to
barbecue, are one of America's favorite barbecue items, and look wonderful
when sliced and stacked on a serving tray. Other quick and attractive things
to go with your ribs and give a great presentation, are barbecued chicken
halves or quarters, and a good sausage. Stack them all together on a large
platter, serve with beans, slaw, potato salad, hot bread, and a few slices of
onions and pickles. Boy, good things will start to happen to you!
1998 Update from Danny on smoking ribs.

You can start with 3 1/2 and down spareribs or loin backs. Both have their
advantages and disadvantages. The advantage of 3 1/2 & down is that they are
considerably cheaper and have more meat on the bone than most loin (baby)
backs. In my opinion, they are every bit as good as a loin back and by far
the best buy. The disadvantage is that I think they require just a bit more
skill to smoke to their highest taste level and the membrane can be a bit
difficult to remove compared to a loin back. The advantage of the loin back
is that I think it is just a bit more tender to start with and takes a tad
less skill to barbecue correctly, and the membrane removes very easily.

Continued on Next Page


One of the biggest mistakes that most beginner and intermediate level
barbecuers make is buying a rib that is too lean. Let me repeat that-too lean.
I want you to pick out a slab that has a fair amount of fat running up & down
the bones or the meat between the bones. This is very important and will help keep
your ribs from getting too dry after cooking. Don't worry about the fat, most of it
will render out by the time they are finished in the pit. There is a world of difference
between a cooked slab of ribs that had good marbling in them vs. a slab that was too lean.
Not only do the marbled ribs cook out more juicy, they are far more tender also.
Once you have a good slab, get it really cold in the refrigerator, or put it in the freezer for
a few minutes. It is much easier to remove the membrane from very cold ribs, than barely
cool or room temperature ribs. After removing the membrane, (see post below by Frank Boyer
on how to remove the membrane from ribs) apply whatever a rub you like lightly to both
sides of the ribs and rub it in. Don't go too heavy yet, we aren't through with the rub.
Then brush on a medium coat of salad oil (Crisco, Wesson, etc.) over both sides of the slab
and sprinkle on another coat of the rub (go with a medium coat this time), but don't rub it in.
Just sprinkle it on. The oil will keep the rub sticking to the meat. If you try to rub it in after
applying the oil, the rub will tend to ball up. Don't worry, the rub will do its job. After the ribs
are rubbed, wrap them in a piece of clear wrap then place them into the refrigerator for a few
hours or over night if you have planned enough in advance. If you can't let them rest that long,
don't worry about it. You can send them straight from the rub to the pit & still produce a great rib.
Now, bring your pit up to about 240F to a max. of 250F and start the smoking process. Place
an oven thermometer on the cooking rack about an inch or so from the ribs. This will allow you
to monitor the actual temperature of the heat around the meat. Don't let the heat, at rack temperature
next to the ribs, drop below about 225 to 230F. If it does, bring the fire back up to around 240-250F.
If you smoke your ribs too slow, they will cook dry & come out like rib jerky and we don't want that.
This is another mistake I think a lot of people make-they smoke their ribs too long & at too low of a temperature. Don't make this mistake. For the first couple of hours, baste the ribs with a mixture of
about half or more cooking oil & half apple cider or juice. Baste every 45 minutes to an hour. After
the ribs start to take on a shine of their own (they are starting to render their own fat), you can
discontinue the basting. Depending on what kind of pit you are using will determine if you need to
turn the ribs over a couple of times, or not. After about 4 hours, your ribs should be getting near the
done state. Could take 3 hours or maybe even 5. This is what make barbecuing such an inexact art.
How do you know when they are done? This can be the hardest thing to get down pat, but once you
learn it is easy as pie. Take a very sharp meat fork, an ice pick, the end of your thermometer (if it has a long skinny sharp stem), & stick it into the meat between the bones of the rib. If it goes in extremely easily, they are done. Should feel kind of like sticking a medium-done baked potato. Another tell tale
sign is this: If you feel they are close to being done, take them off the pit with a pair of tongs (grab the
slab dead center). They should be limber and bend on each end. Also, you can lay them on a tray, then take each end about three bones in, in your hand and bend them. They will literally "crack" between the bones at the stress point when done. All this may take a few cookings to achieve, but I know you can do
it. Don't worry about having to open the pit a few times when checking for doneness. This has to be done. You can become quite fast at this with a little practice, and you can always get the heat back up. A bigger mistake would be to be afraid of opening the pit so much, and over cooking your meat.

If you want a "wet rib" with a glaze, the second the ribs are removed from the pit, brush on my rib glaze given above. This must be applied while the ribs are very hot so that it will caramelize onto them. It will give them a beautiful deep dark cherry color and taste pretty darn good also. If you don't want a glaze, serve them dry. Your choice.

Many Thanks and Kudo’s to Danny Gaulden, for taking the time to help novice cooks and barbecue
aficionados improve their cooking skills.

REMEMBER: Never Trust a Skinny Cook.


* Exported from MasterCook *
Barbecue Chicken
Recipe By : DEAN FEARING SHOW #HE1A02
Serving Size : 16 Preparation Time :0:00
Categories : Dean Fearing
Amount Measure Ingredient-Preparation Method
-------- ------------ --------------------------------
four 4 pound chickens-quartered
1/4 cup vegetable oil
4 teaspoons thyme
2 teaspoons crushed red pepper
salt and freshly ground black pepper
true texas barbecue sauce (recipe
* follows)
Light a grill, preferably charcoal. Rub the chicken with the oil and season
with the thyme, red pepper, salt and black pepper. When the fire is medium
hot, arrange the chicken, skin side down, on the grill. Cover and cook,
rotating from time to time, so the fat is rendered, about 10 minutes. Turn the
chicken, cover and continue cooking until almost cooked through, about 15
minutes longer. Uncover and generously spoon the True Texas Barbecue Sauce all
over the skin. Turn the chicken skin side down and grill, basting and turning
so it doesn't burn, until the pieces are nicely glazed and slightly charred,
about 10 minutes. Serve hot off the grill.
Formatted by suechef@sovernet
---------------------------------------------
Rock McNelly-
I'm goin' to tell you now, how to cook chicken without ever burnin' it, and
you don't have to keep fussin' with it! It aint' grillin', but it doesn't
take too much longer to cook it this way, as it does to grill it, and my way
will always turn out juicy! Use a Spanek vertical roasting rack. You know,
the kind that looks something like a wire framed flared bell of a trumpet!
Season the whole bird under the skin. Making sure to get it everywhere. No
need for wet marinades or mops. If you want, you can add a couple of pats of
butter under the skin and on the chicken breasts.
Crank the heat up on the pit to around 300 to 350 degs. ( Higher temps =
Juicier chicken ) Cram the chicken on to the rack being sure that the loose
neck and chest skin is tucked in at the top to keep meat from being exposed to
the heated air. Place it sitting' up in a pie pan, making sure that there is
plenty of room between the bottom of the chicken and the pan.
Then place said pan in to your pit and shut the door and go catch the news or
a snooze. Come back in about 45 minutes and add hot fluids to the pan. The
reason that you don't add it to begin with is because you want that dry heat
flowing through the bird to sear the juices in. The added fluids now are to
help with the outer skin. You may if you so choose, baste the bird at this
time just to jump start it. I myself don't find it necessary.
Close the door and come back in about 20 to 30 minutes. Shake hands with that
ol' bird to see if it's done! It should be pretty doggone close if it's not.
This method takes about a third of the normal time to cook a chicken. If in
doubt, whip out your handy dandy thermometer and check the inside temperature
at the thy being careful not to hit a bone.
When that birds done, it will be as moist and tender as any bird you've ever
had! You won't even need a knife to carve that ol' girl up! I remember when
I first saw a demonstration of this method, the guy used a carrot to carve the bird!
I've done a side by side comparison of cooking the bird this way, and while
sittin' on a half a can of beer. My way cooks faster, and the bird turns out juicier.
-----------------------------------------
TANDOORI CHICKEN
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Indian Chicken
On The Grill

Amount Measure Ingredient-Preparation Method
-------- ------------ --------------------------------
1 Medium Onion-corsely chopped
6 Cloves garlic-chopped
1 Slice Ginger root,1"x2"-peel&chopd
3 Tablespoons Lemon juice
8 Ounces Plain yogurt
1 Tablespoon Ground coriander
1 Tablespoon Ground turmeric
1 Teaspoon Garam Marsala
1/4 Teaspoon Ground mace
1/4 Teaspoon Ground nutmeg
1/4 Teaspoon Ground cloves
1/4 Teaspoon Ground cinnamon
4 Tablespoons Olive oil
2 Teaspoons Salt
1/4 Teaspoon Freshly ground black pepper
1/2 Teaspoon Cayenne Pepper (optional)
6 Chicken legs
3 Chicken breasts-halved
-----GARNISH-----
1 Medium Sliced onion
2 Lemons

Make the marinade first. Put the chopped onions, garlic, ginger, and lemon
juice in an electric blender and blend to a smooth paste. Place this in a
bowl large enough to accommodate the chicken. Add the yogurt, coriander,
cumin, turmeric, garam masala,m mace, nutmeg, cloves, cinnamon, olive oil,
salt, black pepper, and cayenn. Mix thouroughly. Skin chicken legs and
breasts. With a sharp knife make 3 diagonal slashes on each breast section,
going halfway down to the bone. Make 2 diagonal slashes on each thigh halfway
to the bone. Make 4 or 5 jabs on each drumstick.
Put the chicken in the marinade and rub the marinade into the slashes with
your finger. Cover and refrigerate for 24 hours, turning 4 or 5 times. About
1 1/2 hours before serving, light charcoal.
Peel onion for garnishing and slice paper-thin. Separate rings into ice water
and chill.
Grill chicken 7 or 8 minutes on each side, then raise the grill and cook
another 15 to 20 minutes on each side. Baste with marinade as you cook. Warm
a large platter. Place chicken pieces on platter - drain onion rings and lay
on top. Quarter lemons lengthwise and place them around chicken - the chicken
is good with extra lemon juice squeezed on.
Source: Madhur Jaffery, "An Invitation to Indian Cooking."


Smoked, Brined Chicken

2 Chickens (3 1/2 Lb. each)
1 Gallon Water
3/4 Cup Salt
2/3 Cup Sugar
3/4 Cup Soy Sauce
1 teaspoon each dried tarragon, thyme, and black pepper
1/4 Cup Olive Oil

Wash birds inside and out., Put water in a large non-
aluminum container,add salt and sugar and stir to dissolve.
Add soy sauce, tarragon, thymeand pepper. Submerge birds
in brine and weigh them down with a heavy plate
so that they stay submerged. Refrigerate overnight.

Remove birds from brine and wash inside and out.
Pat dry. Reserve brine.
Start smoker, fill water pan with water and half
of reserved brine.
Place chickens, breast side up, on top rack of smoker.
Cover and smoke at 200 to 250 degrees for approximately
four hours, until internal temperature of the thickest
part of the thigh reaches 170 degrees. Baste with olive
oil after two hours.
====================
BBQ SAUCES
Kansas City-Style BBQ Sauce
Recipe By : Paul Kirk
Amount Measure Ingredient-Preparation Method
-------- ------------ --------------------------------
3/4 cup Light brown sugar-packed
1 pkg chili seasoning (1 1/4 oz.)
(Garry Howard's Chili Powder recipe is good)
2 teaspoons Dry mustard
1 teaspoon Ginger-ground
1/2 teaspoon Allspice-ground
1/4 teaspoon Cayenne pepper
1/4 teaspoon Mace-ground
1/4 teaspoon Black pepper-fresh ground
1 cup White distilled vinegar
1/4 cup Molasses
1/4 cup Water
32 ounces Ketchup
3 teaspoons Liquid smoke (optional) I leave it out
In a large saucepan, combine the brown sugar, chili seasoning, mustard,
ginger, allspice, cayenne, mace, and black pepper. Add the vinegar, molasses,
water, and liquid smoke. Stir until dry ingredients are dissolved. Add the
ketchup and stir to mix.
Bring to a boil over high heat, stirring constantly to avoid spattering.
Reduce the heat to low, cover, and simmer for 30 minutes. Remove from the
heat and let cool to room temperature. Use immediately or cool to room
temperature, cover, and refrigerate for up to 1 week.
This sauce (and most barbecue sauces, I'll bet) improves in taste if allowed
to sit overnight in the refrigerator before use.
------------------------------
BLACK COFFEE BARBECUE SAUCE
1/2 cup very strong black coffee, espresso preferred
1 cup ketchup
1/4 cup red wine vinegar
3/4 cup firmly packed dark brown sugar
1 onion, peeled and chopped, about 1 cup
2 cloves garlic, peeled and crushed
2 tablespoons dark molasses
3 fresh hot chili peppers, such as jalapeno, or hotter if desired, seeded
2 tablespoons hot dry mustard mixed with 1 tablespoon water
2 tablespoons Worcestershire sauce
2 tablespoons ground cumin
2 tablespoons chili powder

Combine all ingredients in a saucepan and simmer over low
heat for 20 minutes. Cool, then puree in a blender or food
processor until smooth. This can be stored in the refrigerator
for up to 2 weeks in a covered container.
--------------------------
* Exported from MasterCook *
Barbecue Sauce
Recipe By : DEAN FEARING SHOW #HE1A02
Serving Size : 8 Preparation Time :0:00
Categories : Dean Fearing
Amount Measure Ingredient-Preparation Method
-------- ------------ --------------------------------
2 Tablespoons oil
4 Cups chopped onions
1/4 Cup fresh jalapenos minced
1/4 Cup fresh serranos minced
15 Cloves garlic-minced
2 Cups ketchup
1 Cup worcestershire sauce
1 Cup strong black coffee
2/3 Cup dark brown sugar
1/2 Cup cider vinegar
1/2 Cup lemon juice
6 Tablespoons chili powder
3 Tablespoons prepared yellow mustard
1 Tablespoon salt
In a saucepan, heat the oil. Add the onions, jalapenos, serranos, and garlic,
and cook them over low heat until soft. Add everything else, cover the pan,
and simmer 40 minutes. Allow the mixture to cool to room temperature.
Strain out the remaining solids, liquify them in a food processor, and add
them back to the strained liquid, stirring thoroughly. Set the sauce aside for
several hours before serving to permit flavors to blend.
Refrigerate the sauce, covered, and use it as needed. It will keep for weeks.
Yield: 8 cups
Formatted by suechef@dover.net

- - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Beer Mop Sauce
Recipe By : DEAN FEARING SHOW #HE1A02
Serving Size : 2 Preparation Time :0:00
Categories : Dean Fearing
Amount Measure Ingredient-Preparation Method
-------- ------------ --------------------------------
12 Ounces beer
1/2 Cup vinegar
1/4 Cup oil-canola or corn
1/2 Medium onion-chopped
2 Cloves Garlic-minced
2 Tablespoons mansion barbecue spice mix
1 Tablespoon worcestershire sauce
Stir all ingredients together in a medium bowl. Apply the sauce with a small
string "mop" for barbecue, or with a pastry brush.
Variations: Substitute stock for the beer, or inexpensive dry wine (red for
the meat or white for the poultry or fish).
Yield: 2 to 3 cups
Formatted by suechef@sover.net
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Mansion Barbecue Spice Mix
Recipe By : Dean Fearing #HE1A02
Serving Size : 1 Preparation Time :0:00
Categories : Dean Fearing
Amount Measure Ingredient-Preparation Method
-------- ------------ --------------------------------
1 1/4 cup paprika-plus 2 tablespoons
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon sugar
1 tablespoon salt
1 1/2 teaspoon dry mustard
1 1/2 teaspoon black pepper
1 1/2 teaspoon dried thyme leaves
1 1/2 teaspoon curry powder
1 1/2 teaspoon cayenne pepper
Mix all of the ingredients together. Store in a cool, dry place.
Yield: 1 cup (Please note that you will need twice the recipe to marinate
the brisket.)
formatted by suechef@sover.net
=======================-

BRISKET
Choosing the Better Brisket
The brisket comes from the chest/breast area of a cow - the roping end. It is
two alternating layers of muscle and fat. The two layers of meat are separate,
but not equal: one is thicker and wider. Observed with the fat layer on the
bottom, the upper layer of meat is interspersed with strings of fat which do
not render out during cooking.
In restaurants, this layer is normally chopped with a little of the trimmings
of the lower layer for chopped sandwiches. The lower layer, although less
fatty, also has streaks of fat - the size and shape of which offer some
indication of how it will cook. Thick, ropy strands of marbling will probably
yield a tougher product from a cut already fabled for toughness. Choose
instead, briskets with more slender, consistent streaks of marbling fat.
There seems to be a consensus that, all things being equal, flexibility is an
indication of potential for tenderness. The exercise goes this way: Pick up
the brisket, grasping it in the center. The more the ends droop, the more
tender it is likely to be. Remember that tenderness, in the case of brisket,
is a relative term. Do not for one moment, delude yourself into thinking that
a limber brisket is a tender brisket. Compare briskets of similar size and
temperature for the closest approximation of accuracy. Don't bet the ranch on
any of them.
Jim Erickson rightfully points out, "Don't pay extra for prime grade." Prime
only means that there is more fat marbled in. The brisket is already overly
endowed with interspersed fat. Jim does advocate using a 'certified' beef and
his successes lends credence to that belief. Charlie McMurrey, Jr., pitmaster
as well as webmaster of Barbecue'n On The Internet, believes that buying at a
butcher shop rather than a supermarket gives him an edge in finding a less
tough brisket.
If you are serious, which is in itself a fault and likely to make the meat
tougher, get more than one brisket. After they are done, choose the most
tender for contests and guests whom you wish to impress. You can chop the
other for sandwiches or grease the axles on the chuck wagon.
The shape of the brisket is more an indicator of cooking time than weight. A
chunky 8 lb. brisket 5" thick will take longer to cook than a long, slender 10
pounder. Select a 10-12 pounder with a good 1/2" minimum layer of fat on the
bottom side.
Preparation
Remember, "Each brisket is an adventure." After you have selected what appears
to be the best available, it's trimming time. Trim the hump of fat from the
pointy, 'nose' end. This side will be on the bottom during cooking; the
external fat will not do any basting and may actually interfere with
seasoning. Don't bother with the fat layer on the other side. Tidy up by
trimming off the thinnest parts and trim the fat off the sides.
Bring to meat to room temperature, regardless of what the beef people's
representatives say. The meat will absorb flavor more readily and it will
reduce the cooking time. Check the internal temperature and record it in the
rare chance that you may want to do this again..
"Aye, there's the rub.."
Seasoning for any meat should complement the meat's natural flavor, not over
power it. We value meat, as the price reflects, for its taste and texture as
well as a prime source of protein. It is illogical, therefore, to over season,
over smoke and over cook. Of course, it is difficult to overcook the brisket.
I am amazed at the range of ingredients considered to be proper for a brisket
rub. Salt is an essential ingredient because it serves as a conductor of
flavors. Salt enters the meat by osmosis and can carry along certain flavors,
but no externally administered flavors will penetrate very far into the meat -
especially through that layer of fat. Chili powder, cumin and oregano are, in
my opinion, more aptly used in chili and other Southwestern dishes. Sugar
belongs in the dessert course and only a sissy would use a tenderizer.
Over the years, I have found a simple mixture that seems to bring out the
best in beef without any off notes of taste and it doesn't over power the beef
flavor.
Mix thoroughly: 1 c. salt, 1/4 c. each garlic and onion powder, 1/8 c. each
ground thyme, ground bay, black pepper, celery seed and Hungarian paprika.
Spanish paprika has only color. Overloading with paprika and overcooking
paprika will create a bitter after taste. Using it as you would for proper
saltiness, rub this into the brisket a few minutes before it goes on the
grill. Use this as a starter and build your own to suit your taste.
When a rub with salt as a significant ingredient is put on meat, the salt
begins to draw moisture from it. That's why salt is used in curing processes.
Moisture is very important in the cooking mechanism. Water conducts heat much
more readily than dry tissue. It follows, therefore, that the longer you can
retain moisture in the meat, the quicker the heat will be conducted from the
exterior to the interior. Getting the inside done before the outside is burnt
to a brick like texture is the secret to successful barbecuing.

ACT III
Cooking a brisket is a long term relationship. Producing a better brisket
requires 8-18 hours at consistent temperature with minimal smoke exposure.
You can roast a brisket at 350 degrees in a couple of hours, but the result
would challenge a pit bull's jaw muscles. Cooking temperatures in the 200-215
degree range are most likely to bring a brisket to its optimum potential. This
is the traditional range for barbecuing that is a result of centuries of trial
and error. Brisket would actually be more tender if cooked at below 200
degrees, but the time on the grill goes up drastically.
Those who have cooked, burning wood in offset firebox, may have, unwittingly,
been saved by the placement of the exhaust vent. Where the vent exits from the
top of the cooking chamber, the hottest gasses go out first. The meat, resting
on the grill below, doesn't get as contaminated with the vile products of
combustion.
Don't sweat the 'smoke ring.' The ring of color grading from dark on the
outside to a pale pink deeper into the meat is not really a smoke ring at all.
It is a chemical reaction of meat's constituents. The depth of color depends
more upon the moisture of the meat than upon the density of smoke. It has no
bearing on flavor and is only important to smoke blowers. Next time you eat
Chinese, check the "smoke" ring on the roast pork which has never even had a
passing flirtation with real smoke.
Build a proper bed of coal by burning down sufficient wood or charcoal to
bring the whole grill up to 350 degrees, then shut down the air intake to
reduce the temperature down to 225. Put on the briskets, fat side up and close
the lid. Check in 20 minutes to see if the temperature has stabilized around
210. If it hasn't make adjustments in the air intake. If it has, go find
something interesting to do.
How often you need to check the grill depends on the grill. If you are working
with a small kettle grill, you may need to replenish the coals and move the
brisket frequently. If you have properly heated and stoked a massive iron
sidewinder, it may maintain its temperature for 4 hours and will require less
frequent, if any, turning.
Did you say, "What about the water pan?" Tell me that you are joking! A water
pan in a closed grill is, at a minimum, a gross waste of fuel. It takes more
heat to boil a gallon of water than it does to cook a 10 lb roast to 185
degrees. And what do you get in return, "Nothing of value." The water pan was
introduced by manufacturers of dinky little tin can cookers, without air flow
control, as a means of controlling the temperature. As long as there is water
in the pan, the temperature will not exceed the boiling point of water. It is
only useful for those who cannot control the temperature of their grill.
Grilling is cooking meat in dry heat. Water has no place in grilling.
We may as well discuss that other grilling abomination, aluminum foil.
Anybody who cooks his brisket wrapped in aluminum foil, probably puts catsup
on his steak. - after he has cooked it 'well done'! At barbecue cook-offs in
other parts of the country, aluminum foil is known as the 'Texas crutch.'
Aluminum foil is a crutch for those who over smoke and over cook at
temperatures too high. By hermetically sealing the damaged goods in aluminum
foil, the abused brisket is braised (cooked enclosed with moisture) to try to
retain moisture and tenderness. Is this grilling? Certainly not! What, other
than the thickness of the container, is the difference in heavy duty aluminum
foil and a pressure cooker.
After about 8 hours, check the internal temperature of the briskets with a
bi-metal thermometer. Most beef is edible after 125 degrees - for a fine steak
- but the troublesome brisket needs to get as close to 185 degrees and you can
stand. At that temperature, most of the interspersed fat has melted and
mellowed the surrounding tissue into a reasonable facsimile of tenderness.
Paul Kirk, Baron of Barbeque, teaches grilling around the country side. He
says that he tests for tenderness by inserting his thermometer probe laterally
into the brisket. If it enters and exits easily, he considers it ready to
remove.
The Finale
Even after the extra effort in selection, the trimming and seasoning and the
long term cooking process, the brisket demands still more than any rational
fare for the grill. It still must be sliced in a particularly peculiar fashion
in order to be rendered edible.
I am no slouch with a blade, but when I watched Texas native, Charlie
McMurrey, Jr., dissect a brisket at a cook-off in Cookesville, TN, I
recognized immediately that I was in the presence of a master brisketeer.
First, he removes the fat from the top side - that is the side that was on top
during cooking. Then, starting on the flat end of the opposite side, he starts
through that layer of meat, continuing slicing toward the nose end until
reaching the internal layer of fat. He removes the fat separating the two
layers of meat, separates and sets the top meat layer aside. The grain in this
layer runs differently from the bottom layer and brisket needs to be cut
across the grain to be chewable. It is instructive, at this point, to look
closely at the directions of the grain.
He continues trimming and scraping away the fat. Then he places the top layer
on the bottom - with the grain of both aligned. He is able, then, to slice
both layers thinly across the grain. Brisket begins to dry quickly, so have
everything else ready to serve.
(c) 1998, Smoky Hale
C. Clark Hale
8168 Hwy 98 E. McComb, MS 39648
TRI-TIP MEAT/Tip of the Ball Cut

The only secret of the Santa Maria Barbecue is its simplicity -- no special
sauces or magic ingredients. It consists of thick cuts of beef, seasoned with
nothing but salt, pepper, and garlic salt, and cooked over Santa Maria Valley
red oak coals. It's all served with toasted sweet French bread to sop up the
natural juices from the serving pan.

The cut of meat called for in an authentic Santa Maria Barbecue is a 3-inch
thick cut of boneless top sirloin weighing 3 to 4 pounds. If that is a bit
more meat than you need, there is another cut of sirloin that works well, the
tri-tip. The tri-tip has become the most popular cut for family
barbecues in the region. It weighs only about 1 1/2 to 2 pounds, a far
better size for a small family.

The traditional combination of side dishes consists of pinquito beans,
macaroni and cheese, tossed green salad, toasted sweet French bread, salsa,
coffee, and a simple dessert. The pinquito bean, a small pink bean that
retains its firm texture even after long slow cooking, is unique to the Santa
Maria Valley, as is the red oak.

Written by Merle Ellis, this is excerpted from an article in the April 22,
1988 Los Angeles Times, used without permission.
----------------------------------------------------------------------------
Santa Maria Style Beef

1 tablespoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic salt
1 top sirloin steak (3" thick), or tri-tip
red oak logs, or charcoal and oak chips (soaked in water)

Combine salt, pepper, and garlic salt, and rub mixture over the meat. Place
the meat on grill and adjust so meat is 2 or 3 inches from the coals. Sear
each side of meat over hot coals 5 to 8 minutes to seal in juices, turning
once.
Move meat to 6 to 8 inches from coals. Cook 20 to 30 more minutes, turning
every 7 or 8 minutes until beef is cooked to desired degree of doneness, 130
degrees for rare. Slice and serve.
----------------------------------------------------------------------------
Santa Maria Style Salsa

3 medium tomatoes, chopped
1/2 cup celery, finely chopped
1/2 cup green onions, finely chopped
1/2 cup mild green chiles, finely chopped
2 tablespoons cilantro, fresh
1 tablespoon vinegar
1 dash Worcestershire sauce
1 pinch garlic salt
1 pinch dried oregano, crushed
a few drops hot pepper sauce

Combine all ingredients in a bowl, cover and let stand at least 1 hour to
blend flavors. Makes 3 1/2 cups.

COMPLIMENTARY SPICES TO MEATS
POULTRY:
Rosemary and thyme
Tarragon, marjoram, and onion and garlic powders
Cumin, bay leaf, and saffron or turmeric
Ginger, cinnamon, and allspice
Curry powder, thyme, and onion powder

BEEF:
Thyme, bay leaf, and instant minced onion
Ginger, dry mustard, and garlic powder
Dill, nutmeg, and allspice
Black pepper, bay leaf, and cloves
Chili powder, cinnamon, and oregano

PORK:
Caraway seed, red pepper, and paprika
Thyme, dry mustard, and sage
Oregano and bay leaf
Anise, ginger, and sesame seed
Tarragon, bay leaf, and instant minced garlic

FISH and SEAFOOD:
Cumin and oregano
Tarragon, thyme, parsley flakes, and garlic powder
Thyme, fennel, saffron, and red pepper
Ginger, sesame seed, and white pepper
Coriander (cilantry), parsley flakes, cumin, and garlic powder

POTATOES:
Dill, onion powder, and parsley flakes
Caraway seed and onion powder
Nutmeg and chives

RICE:
Chili powder and cumin
Curry powder, ginger, and coriander (cilantro)
Cinnamon, cardamom, and cloves

PASTA:
Basil, rosemary, and parsley flakes
Cumin, turmeric, and red pepper
Oregano and thyme

VEGETABLES:
Green Beans: marjoram and rosemary; caraway seed and dry mustard
Broccoli: ginger and garlic powder; sesame seed and nutmeg
Cabbage: celery seed and dill; curry powder and nutmeg
Carrots: cinnamon and nutmeg; ginger and onion powder
Corn: chili powder and cumin; dill and onion powder
Peas: anise and onion powder; rosemary and marjoram
Spinach: curry powder and ginger; nutmeg and garlic powder
Summer Squash: mint and parsley flakes, tarragon and garlic powder
Winter Squash: cinnamon and nutmeg; allspice and red pepper
Tomatoes: basil and rosemary; cinnamon and ginger




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