- 2-3 lbs beef Tri Tip Roast
- 1 tablespoon Black Pepper, fresh-ground
- 2 teaspoons Granulated Garlic
- 1 teaspoon Granulated Onion
- 1 1/2 teaspoons Paprika
- 1/2 teaspoon Cayenne Pepper
- 3 tablespoons Olive Oil
Tuesday, June 23, 2009
Saturday, June 6, 2009
3 rack(s) ( pork baby back ribs 1 onion, cut into quarters 1 orange, cut into quarters 1 tablespoon(s) whole black peppercorns 1 tablespoon(s) whole coriander seeds Barbeque Sauce
3 tablespoon(s) margarine or butter 1 medium onion, chopped 4 clove(s) garlic, finely chopped 1 can(s) (15 ounces) tomato sauce 1/4 cup(s) cider vinegar 1/4 cup(s) packed brown sugar 1 teaspoon(s) salt 1/4 teaspoon(s) ground black pepper
Prepare ribs: In 8-quart saucepot, place ribs, onion, orange, peppercorns, coriander, and
enough water to cover; heat to boiling over high heat. Reduce heat to low; partially cover and cook 50 minutes to 1 hour or until ribs are fork-
tender. Transfer ribs to platter. If not serving right away, cover and refrigerate until ready to
serve. Meanwhile prepare Barbecue Sauce: In 2-quart saucepan, heat margarine over medium heat until
melted. Add onion and garlic and cook 8 minutes or until softened, stirring occasionally. Add tomato sauce, vinegar, sugar, salt, and pepper; heat to boiling over high heat. Reduce heat to low; simmer 40 minutes or until thickened, stirring occasionally. Prepare charcoal fire or preheat gas grill for covered direct grilling over medium heat. Place ribs on hot grill rack. Cover grill and cook ribs 8 to 10 minutes or until browned,
turning over once. Brush ribs with some sauce and cook 5 to 10 minutes longer, brushing with
remaining sauce and turning frequently. To serve, cut racks into 1-rib portions and arrange on platter.
Tuesday, June 2, 2009
- 2 chickens (2 1/2 to 3 pounds each), quartered, with backs removed
- 1 recipe Barbecue Sauce, recipe follows
Marinate the chickens in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.
Heat the coals in a charcoal grill. Spread the bottom of the grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the chicken quarters on the grill, skin side down, and cook for about 45 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade, as needed. The chicken quarters are done when you insert a knife between a leg and thigh and the juices run clear. Discard any unused marinade.
Serve with extra barbecue sauce on the side.
1 1/2 cups chopped yellow onion (1 large onion)
1 tablespoon minced garlic (3 cloves)
1/2 cup vegetable oil
1 cup tomato paste (10 ounces)
1 cup cider vinegar
1 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup hoisin sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon crushed red pepper flakesIn a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator.
Backyard BBQ' Spareribs2 racks pork spareribs (about 3 pounds each) Cajun Rub, recipes follow3 cups wood CHIPS, soaked in water for at least 30 minutes and drained
Trim the membrane off the back of the ribs and rub ribs all over with spice blend. Cover and refrigerate for 2 to 24 hours. Soak wood chips in water for at least 30 minutes before grilling.
Prepare an outdoor grill with a medium fire for indirect grilling. Place a drip pan, half-filled with water, under the cooler side of the grill grate. Open bottom vents of the grill.
Set the ribs over the drip pan. (If you have a rib rack, use it.) Toss 1 cup of the drained wood chips onto the coals and cover the grill. Rotate the lid so that the vent holes are directly over the ribs. Add about 1 cup of hardwood charcoals to the fire about every hour during the cooking time to maintain a medium to medium-low fire (a temperature of about 250 degrees F to 275 degrees F is ideal). After 3 hours the meat should pull back from the bones and will have turned a reddish brown. Baste the ribs with some of the barbecue sauce of your choice and cook over direct heat until lightly glazed. Cut the racks into ribs and serve with extra sauce on the side.
Shopsmart: Spareribs always mean pork from the belly. A rack of 11 rib bones ideally weighs between 2 and 3 pounds. Spareribs are often sold with a meaty section of the flank attached; when trimmed, they are known as "St. Louis style."
- 1/4 cup firmly packed light brown sugar
- 2 tablespoons dried oregano
- 2 tablespoons dried parsley
- 2 tablespoons granulated garlic
- 2 tablespoons onion powder
- 2 tablespoons sweet paprika
- 1 tablespoon dried thyme
- 1 tablespoon freshly ground black pepper
- 2 teaspoons kosher salt
- 1 teaspoon celery salt
- 1 teaspoon freshly ground white pepper
- 3/4 teaspoon cayenne pepper
- 3 bay leaves, crumbled
Mix brown sugar, oregano, parsley, garlic, onion powder, paprika, thyme, black pepper, salt, celery salt, white pepper, cayenne, and bay leaves in a bowl.
- 2 tablespoons oil
- 6 cloves garlic, smashed
- 2 tablespoons tomato paste
- 1 slightly heaping tablespoon chili powder
- 1 tablespoon paprika
- 1 teaspoon crushed red pepper flakes
- 2 cups ketchup
- 2 cups water
- 1/2 cup cider vinegar
- 1/4 cup dark molasses
- 1/4 cup firmly packed dark brown sugar
- 1 tablespoon kosher salt
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon freshly ground black pepper
Heat the oil in a medium saucepan over medium heat. Stir in the garlic, tomato paste, chili powder, paprika, red pepper, and cook, stirring, until paste is dark brick red, about 3 minutes. Add the ketchup, water, vinegar, molasses, brown sugar, salt, soy sauce, Worcestershire, black pepper. Adjust the heat to maintain a gentle simmer and cook until the flavors come together, about 30 minutes.
Quick and Easy White Bean Salad
- 1 14.5-ounce can white beans, drained but not rinsed
- 2 Tbsp chopped red onion
- A squeeze of lemon juice
- 2 teaspoons wine vinegar
- 1 Tbsp extra virgin olive oil
- 1/2 teaspoon dry herbs de provence (crumbled) OR 1 teaspoon of some combination of finely chopped rosemary, tarragon, thyme, and lavender
- Salt and freshly ground pepper to taste
1 After you chop up the onion, squeeze a little lemon juice over it and let it sit while prepping the other ingredients. According to my mother, this will take the edge off the onion.
2 Combine all ingredients into a serving dish. You can serve right away if you want, but if you chill for a few hours, the flavors will come together better.
Serves 4. Lasts a couple of days in the refrigerator.
Monday, May 25, 2009
2 teaspoons brown sugar
2 teaspoons coarse salt
2 teaspoons freshly ground pepper
2 teaspoons garlic powder coarse
2 teaspoons onion Powder coarse
This Rub is The best on Pork Steak yum yum :)
In a small bowl, stir together the paprika, brown sugar, salt, pepper,garlic powder,and onion powder
Massage this rub onto shrimp, chicken or pork a few minutes before grilling. The recipe makes enough for 1 pound of shrimp, 4 chicken breasts, 2 pork tenderloins or 4 pork chops. For more rub just double recipe.
French Onion Soup
2 pounds medium onions, halved lengthwise, then thinly sliced lengthwise
3 sprigs fresh thyme
2 bay leaves
3/4 teaspoon salt
1/4 cup unsalted butter
2 teaspoons all-purpose flour
3/4 cup dry white wine
4 cups reduced sodium beef broth
1 1/2 cups water
1/2 teaspoon black pepper
6 diagonal slices of baguette
1/2 pound piece Gruyeres,
2 finely grated Parmigiano-Reggiano
Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes. Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes.
While soup simmers, put oven rack in middle position and preheat oven to 350 degrees F.
Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes.
Remove croutes from oven and preheat broiler. Put crocks in a shallow baking pan.
Discard bay leaves and thyme from soup and divide soup among crocks, then float a slice of the toast in each crock. Slice enough Gruyere (about 6 ounces total) with cheese plane to cover tops of crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano.
Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.
Soups and croutes can be made 3 days ahead cool completely, uncovered, then chill soup, covered, and keep croutes in an airtight container at room temperature. Reheat soup before proceeding with recipe.
Yield: 6 servings