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1 T (7 g) chili powder
1 1/4 T (10 g) smoked paprika
3 t (3 g) chili flakes
1/4 t (1 g) cayenne pepper
2 t (4 g) cumin
1/4 t (1 g) cinnamon
1 1/2 T (22 g) brown sugar
1 T (10 g) kosher salt
1 T (4 g) whole coriander seeds

1. Combine all ingredients in spice grinder and grind (I use a small coffee grinder). Sprinkle over meat and massage to evenly distribute. Refrigerate for 24 hours, turning halfway.
2. Lay the strips of beef in a dehydrator, being sure not to overlap the meat.
3. Adjust the dehydrator to the highest setting (mine was about 160 degrees F) and let it dehydrate for about 4-6 hours.

Man-O-Meter: 8

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Notes: I think it needs more salt, but I do enjoy the spice. Dried up much differently than the teriyaki version–wasn’t as smooth. Perhaps next time I’ll experiment with marinating time, and will rotate the dehydrator halfway through the process. Worth re-testing!

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1/2 cup mayonnaise
1/2 cup plain, non-fat yogurt
1 Tbsp curry powder
1 tsp ground cumin
1/2 tsp red pepper flakes
3 Tbsp apple cider vinegar
Kosher salt and freshly ground black pepper, to taste
1 small head red cabbage, cored and thinly sliced
1 small head green cabbage, cored and thinly sliced
1 cup currants or golden raisins
4 scallions, thinly sliced on a bias

1. In a large bowl, whisk together the mayonnaise, yogurt, curry, cumin, red pepper flakes, and vinegar. Season with salt and black pepper.
2. Add cabbages, currants, and scallions to the bowl and toss to combine.
3. Adjust seasoning as necessary, and refrigerate for at least 30 minutes, or overnight.

Great on its own, but works perfectly as a topping for a lean turkey or chicken burger.

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Couldn’t be simpler or more delicious. A perfect side dish for al fresco dining, especially when paired with grilled skirt steak with chimichurri.

3 ears of corn, shucked and silks removed
2 zucchini, cut in half lengthwise, and then crosswise to make little half moons
2 Tbsp olive oil
1/4 cup cilantro, rough chop
kosher salt and black pepper, to taste

1. Place the corn directly on the grill and cook, turning occasionally, until charred, about 10 minutes.
2. Heat 2 tsp of the olive oil in a pan over high heat. Add the zucchini and sautee until tender, about 5 minutes.
3. Once the corn are cool enough to handle, remove the kernels from the cob.
4. Combine the corn kernels with the zucchini and toss with the remaining olive oil.
5. Stir in cilantro and season with salt and pepper, to taste.

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A very very loose recipe, which should be adapted to your taste.

2-3 cloves garlic
1 small bunch fresh oregano, rough chop
1 small bunch fresh cilantro, rough chop
1 bunch fresh parsley, rough chop
1/4 tsp red pepper flakes
3 Tbsp red wine vinegar
1/4 cup olive oil
kosher salt, to taste

1. Combine herbs, red pepper flakes and red wine vinegar in a food processor and pulse until finely chopped.
2. Transfer to a small bowl and stir in the olive oil.
3. Season with salt, to taste.

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Serve atop grilled skirt steak and you will be happy happy happy.

2 tsp vegetable oil
1 small onion, medium dice
1 tsp kosher salt
1/2 tsp black pepper
2 cloves garlic, minced
1 Tbsp paprika
1 tsp cumin
1 tsp chili powder
11 oz ketchup
1-2 chipotles in adobo, plus 1-2 Tbsp adobo sauce
2 Tbsp brown sugar
2 Tbsp Worcestershire sauce
1/4 cup low-sodium soy sauce
1/2 cup apple cider vinegar
2 Tbsp whiskey, bourbon, rye, etc.

1. Heat oil in a saucepan over medium heat.
2. Add diced onion to the oil and sweat, stirring occasionally. Season with salt and pepper.
3. Add the garlic to the pan and cook until fragrant, about 1 minute.
4. Add paprika, cumin and chili powder to the pan and cook for another minute, stirring constantly.
5. Add the ketchup, chipotle, brown sugar, Worcestershire and soy sauces, vinegar and whiskey.
6. Cook for 1 hour over low heat, stirring frequently.

sweet chipotle bbq sauce

1 batch dry rub
1 rack spareribs
Barbecue sauce, optional

1. Cover both sides of the spareribs with the dry rub.
2. Massage the rub into the meat.
3. Wrap or place in a covered container and marinate in the refrigerator for at least 3 hours, or overnight.
4. Bring the rack of ribs to room temperature.
5. Preheat the oven to 300 degrees F.
6. Wrap the ribs in heavy duty aluminum foil. Add about 1 cup of water to the foil and then seal, creating a tent around the meat.
7. Bake for 3-3 1/2 hours or until the meat is tender and falls off the bone when poked.
8. Remove from the oven and turn on the broiler.
9. Optional: Open the foil to expose the meat and slather the top with barbecue sauce. Broil for 5-7 minutes (or more, if desired) to caramelize the sauce and crisp the edges.
10. Remove the ribs and serve with more barbecue sauce, if using.

The ribs, in all their naked glory:

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Tomorrow I’ll show you how to make the sweet chipotle bbq sauce.

Or does it?

I headed to the suburbs of Connecticut this past weekend to relax, cook and enjoy the foliage that Brooklyn generally lacks. I stopped here for some BBQ after a stint at a local farm and a trip to a restaurant supply store:

It’s a food truck of sorts, located on the edge of a parking lot, equipped with a smoker and everything. I ordered a pulled pork sandwich, brought it home, stripped off my clothes, got down to my underwear…and headed straight into the comfiest pajama ensemble available. Scarfed down the sandwich faster than I would have liked, but, as they say, it was good while it lasted.

Who knew Connecticut offered good BBQ? Not me. And I’m not really sure it does. But Big Country’s Hickory Pit BBQis worth checking out if you find yourself in Wallingford, CT.