Saturday, July 14, 2012
The Man And His Grill
Every summer, man looks forward to the summer ritual. He will go out and buy all the latest gadgets and tools, so that when he stands beside his grill, he becomes the family “Grillmaster”.
He also (as well as I do too), tries to find the ultimate sauce or spices to make his accomplishment even more better than last year. I have put together a sample of some of the recipes, from my latest cookbook coming soon. The title? What else can it be, The Man and His Grill. The book should be ready sometime next week, on or about Saturday July 21st. I will keep you all posted.
Now, here is just a sample of what is in store for you.
Beer Barbecue Sauce
1 c. Prepared barbecue sauce
1 c. Ketchup
2/3 c. Beer
¼ c. Honey or Molasses
2 tbsp. Lemon juice
2 tbsp. Red wine vinegar
2 tbsp. Dijon mustard
1 tbsp. Worcestershire sauce
1 tsp. Hot pepper sauce
½ tsp. Pepper
2 Garlic cloves, minced
2 Onions, finely chopped
In large bowl, combine barbecue sauce, ketchup, beer, honey, lemon juice,
vinegar, mustard, Worcestershire sauce, hot pepper sauce, pepper, garlic
and onions. Place food in marinade and let stand at room temperature for
up to 2 hours or in refrigerator overnight. When ready to cook, remove food
and place marinade in saucepan and cook for 10 minutes or until thickened.
Use as sauce for basting or serving with cooked food.
Watermelon Barbecue Sauce
6 lb. Seedless Watermelon chunk
8 oz. Tomato Paste
1 tbsp. Onion Powder
1 tbsp. Garlic Powder
2 c. Firmly packed brown sugar
½ c. Sherry
2 tsp. Lemon juice
1 tsp. Liquid smoke
Cut the melon into pieces and place in a saucepan. Cook it uncovered over
medium heat until the melon is the consistency of applesauce (approximately
2−3 hours). Stir it occasionally. Add remaining ingredients. Simmer
uncovered over low heat for 2 hours. Allow to cool to room temperature
Apple Smoked Barbecue Ribs
2 slabs baby back ribs, or spareribs
½ tsp. cinnamon
½ tsp. ground cloves
¼ tsp. pepper
1 c. Apple Wood Chips
barbecue sauce (recipe follows)
Preheat oven to 400. Rub cinnamon, cloves and pepper into
both sides of ribs. Place ribs on wire rack on baking pan.
Bake for 3 hours until tender.
Soak wood chips in water for 30 minutes. Prepare grill.
Place apple wood chips directly in the center of hot barbecue
coals. Baste ribs and place on grill above wood chips. Cover,
grill and cook for 10 minutes. Turn ribs, baste again and cook
another 10 minutes or until ribs are browned but still moist.
2−15 oz. cans tomato sauce
½ c. molasses
10 cloves garlic
2 tbsp. ground cumin
2 tbsp. dry mustard
fresh ground pepper
½ tsp. cinnamon
¼ tsp. hot pepper flakes
½ c. red wine vinegar
Combine all ingredients except vinegar in saucepan. Simmer,
covered, on low heat for 1 hour, stirring occasionally. Add
vinegar to taste and simmer for another 15 minutes. Chill at
least 24 hours, or until ready to use.