Showing posts with label Barbecue. Show all posts
Showing posts with label Barbecue. Show all posts

Sunday, September 25, 2016

Alabama-Style White BBQ Sauce – An Almost Labor-Free Sauce for Your Labor Day Grill

This incredibly easy to make Alabama white barbecue sauce was invented in 1925 by Robert “Big Bob” Gibson at Big Bob Gibson's Bar-B-Q restaurant, in Decatur. When I first read this bit of culinary history, I had to smile, since I actually know the guy. Well, sort of.

I’ve been to two bbq “boot camps,” run by champion pitmaster Chris Lilly, who trained under a guy, who trained under Big Bob Gibson. Hey, that’s only three degrees of separation. Ironically, Chris never made, or used the white sauce on anything we cooked, but still, I know a guy, who knew a guy, who knew THE guy.

Some people find this concoction quite strange, but not me. It’s eerily similar to the Cornell chicken marinade, which I love. In fact, Mr. Robert C. Baker, the creator of the aforementioned recipe, may have borrowed the idea from Big Bob. I would investigate further, but I have real crimes to solve.

Don’t let this mixture’s appearance stop you from trying what is a devastatingly delicious marinade, baste, and sauce. One tip for basting on the grill: make sure you do it towards the end of cooking, and not over too-high heat. You don’t want flame-ups, as that will cause an off taste.

I brush on two or three applications to each side, over more indirect heat, and as you see in the video, it sears on nicely. As a table sauce, it’s great on any of the traditional barbecued meats, but since it’s really just a salad dressing, it’s also wonderful for making potato salad, coleslaw, and grilled vegetables. I hope you give this white barbecue sauce a try soon. Enjoy!


Ingredients for about 3 cups of sauce:
2 cups mayonnaise
1/4 cup prepared extra-hot horseradish
1 teaspoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon garlic powder
2 tsp yellow mustard
juice of one lemon
1/2 cup apple cider vinegar
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Saturday, August 27, 2016

Eastern North Carolina-Style Barbecue Sauce with a West Coast Twist

I’m not sure if using honey instead of sugar really qualifies as a “West Coast twist,” but it does ensure that people from North Carolina can’t attack me for this Eastern North Carolina-style barbecue sauce not being authentic. 

Anyway, while this isn’t exactly what you might find in the Tar Heel State, it was fantastic on the pork, and I hope it inspires you to add this deliciously different barbecue sauce in your repertoire.

As I mentioned in the video, I’m heading down to SoCal to work on a top-secret project, but since I teased this sauce in the recent paper pork recipe, I wanted to get this posted before I left. Unfortunately, I can’t give any details about what I’m doing down there, but let’s just say…actually, I can’t even say that. So stay tuned, and in the meantime, I really do hope you give this a try soon.  Enjoy!


Ingredients:
1 tablespoon honey, or other sweetener to taste
1 generous tablespoon freshly ground black pepper
1 generous tablespoon hot red pepper flakes
1/2 cup apple cider vinegar
1/2 cup white distilled vinegar
3/4 teaspoon Kosher salt
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Thursday, August 18, 2016

Paper Pork Shoulder – It’s a Wrap

This “paper pork” was inspired by a technique for smoking beef brisket that involves wrapping the meat in parchment paper after a certain point in the cooking process, in an effort to keep the meat moist, and succulent. Turns out it works great for pork shoulder.

I decided to try it for an oven-roasted pork shoulder, wrapping it from the beginning, and it came out so perfectly tender, and juicy, I’ve been doing it that way ever since. Like I said in video, I’m not exactly sure how much better this comes out with the paper, verses just wrapping tightly in foil, but it seems to stay moister, and more importantly, it looks cool on the table.

We don’t get any kind of crust using this method, but it doesn’t lack for flavor, and if you’re going to use this for pulled pork sandwiches, along with your favorite bbq sauce, I don’t see how that’s going to be any kind of a problem.

Speaking of barbecue sauce, I’m going to show you an unusual one next week, so stay tuned for that. In the meantime, I really hope you give this paper pork a try soon. Enjoy!


Ingredients:
7 pound bone-in pork shoulder roast
for the rub:
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 tbsp smoked paprika
2 teaspoons onion powder
1 teaspoon garlic powder
1 tablespoon brown sugar
1 teaspoon cayenne
- Wrap and roast at 225 F. for 1.75 hours per pound
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