WOOD CHICK'S SMOKED PORK BUTT
Provided by Food Network
Categories main-dish
Time P1DT4h15m
Yield 12 servings
Number Of Ingredients 3
Steps:
- Twelve hours prior to cooking, trim fat cap to 1/4-inch thickness from pork butt. Season heavily with dry rub. Place in plastic bag and refrigerate overnight.
- Remove pork from refrigerator 2 hours prior to cooking to come to room temperature.
- Prepare smoker to temperature of 210 to 220 degrees F and place 1 handful of hickory chips and 1 handful of apple chips on hot coals.
- Place pork butt in smoker and smoke for 14 to 16 hours adding 1 handful of hickory and 1 handful of apple chips every 4 hours. After 5 hours in smoker, begin spraying generously with apple juice every 2 hours.
- Pork will be done when the internal temperature reaches 185 to 190 degrees F.
- Pull or chop meat as desired and top with your favorite sauce!
BARBECUE CHAMPIONSHIP RIBS
The ribs that are prepared for the big cook-offs around the country are quite different than what you would normally cook at home or eat in a restaurant. Over the years of cooking, the barbecue pros have learned that making your ribs a little bit too tender and a little bit too sweet can get you a good score when they are judged.
Provided by Food Network
Categories main-dish
Yield Makes 4 to 6 servings
Number Of Ingredients 36
Steps:
- Prepare your cooker to cook indirectly at 235 degrees F using medium pecan wood for smoke flavor.
- Peel the membrane off the back of the ribs and trim any excess fat. Season the ribs liberally on both sides with the barbecue rub. Place the ribs in the smoker, meat-side up, and cook for 2 hours. Flip the ribs and cook for 45 minutes.
- Lay out two double-thick sheets of heavy-duty aluminum foil. Lay one slab on each piece of foil, meat-side up. Top each slab with half of the brown sugar. Drizzle each slab with half of the honey, butter, and Tiger Sauce. Close up the rib packages, pressing out as much air as possible. Do not seal the packages tightly; they need to breathe a little.
- Return to the cooker for 30 minutes. Open the packages and check for doneness by pushing a toothpick into the meat. It should go in and out very easily. If you want the ribs more tender, just wrap them back up and cook a little longer. When they're as you like them, transfer to a sheet pan. Remove the foil and return the ribs to the cooker meat-side down. Brush the bone side liberally with barbecue sauce and cook for 10 minutes. Flip the ribs and brush the meat side liberally with barbecue sauce. Cook for 20 minutes. Transfer to a cutting board and tent loosely with foil. Let rest for 5 minutes. Slice each rib individually and transfer to a platter to serve.
- This rub is extra-sweet and goes really well with ribs and other cuts of pork. It is a good choice if you like to serve your ribs dry. The sweetness will have the guests thinking you used barbecue sauce. This one isn't recommended for hot grilling because all that sugar makes it burn pretty easily. I like to mix it in the food processor for a finer grind, but if you like it coarse just mix it in a bowl.
- Combine all the ingredients in the bowl of a food processor with a metal blade. Process for 5 seconds, until the lumps are gone. The rub may be stored in an airtight container in a cool place for up to 6 months.
- This is a big, thick, red barbecue sauce made with fresh ingredients and a lot of love in your kitchen. Every barbecue cook I have ever known has a mother sauce they've been working on for years and this would be a great place to start on yours. You can skip the liquid smoke if you like, but I think it adds a nice layer to barbecue sauce.
- In a medium saucepan over medium heat, melt the butter. Add the onion, garlic, and jalapeno and cook for about 8 minutes, stirring occasionally, until soft. Add the celery seed and mix well. Cook for 1 minute. Add the ketchup, vinegar, honey, mustard, apple juice, soy sauce, Worcestershire, hot sauce, tomato paste, liquid smoke (if using), salt, and pepper. Mix well and bring to a simmer. Cook for 20 minutes, mixing often, until thickened. Remove from the heat and serve or cool and store the sauce in an airtight container in the refrigerator for up to 1 week.
WHISKY BBQ CHICKEN AND SECRET SPICE RUB
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h30m
Yield 2 servings
Number Of Ingredients 38
Steps:
- Preheat the oven to 400 degrees F. Preheat a double burner grill pan to medium-high heat.
- To spatchcock a chicken, place the bird breast-side down on a cutting board with its wing tips facing up and away from you. Feel down the back of the bird to find the spine then, using poultry shears or kitchen scissors, cut up and along the spine on each side. Remove the backbone and discard or save it to flavor a chicken stock. Flip the bird over, breast-side up. Place your hands at the center of the breast and press down to crack breastbone and flatten the bird. Trim the wing tips and discard or save for stock as well.
- In a small skillet set over medium heat, toast the caraway, cumin, coriander and black pepper until fragrant. Transfer to a spice grinder and grind to a powder. Place the spices in a small mixing bowl and add the pimento, granulated garlic, granulated onion and 2 teaspoons salt.
- Shove half of the rub under the skin and sprinkle the remainder all over the outside. Be sure to wash your hands. Spray the bird well with cooking spray.
- Place the chicken skin-side down on the grill pan to mark it, and then flip it. Place the chicken on a rack set over a baking sheet and bake until the internal temperature registers 165 degrees F, 30 to 40 minutes. During the last 5 minutes of cooking, baste the chicken with half of the Whisky BBQ Sauce. (Place the other half of sauce in a bowl and pass at the table.) Remove from oven, let cool for 5 to 10 minutes and cut into pieces. Garnish with scallions. Serve with the Ranch Slaw.
- While the chicken is in the oven, make the Whisky BBQ Sauce. Place a small to medium pot over medium heat and add the oil. Add the garlic and onions, and cook until fragrant and translucent. Add the chicken stock, sugar, Worcestershire sauce, cider vinegar, hot sauce, bourbon and tomato sauce. Bring to a simmer and reduce to thicken, about 30 minutes.
- In a medium mixing bowl, stir together buttermilk, sour cream, chives, dill, parsley, sugar, white wine vinegar, celery salt, kosher salt, black pepper, garlic, lemon juice and adjust the flavor if needed. Add carrots, cabbage and red onions. Stir to combine and let hang out for flavors to come together. Set aside.
WOOD CHICK'S BBQ CHAMPIONSHIP BBQ RUB
Make and share this Wood Chick's BBQ Championship BBQ Rub recipe from Food.com.
Provided by Punky Julster
Categories < 15 Mins
Time 5m
Yield 1 cup
Number Of Ingredients 16
Steps:
- Combine salt and brown sugar in a food processor or blender, and process until well blended.
- Add all the remaining ingredients except granulated sugar, and process until well blended.
- Add granulated sugar and process until all ingredients are evenly distributed.
Nutrition Facts : Calories 674.1, Fat 8.4, SaturatedFat 1.5, Sodium 7311, Carbohydrate 159.2, Fiber 17.5, Sugar 132, Protein 7.7
WORLD CHAMPION BAR-B-Q CHICKEN
Steps:
- Apply rub liberally to both sides of the chicken, lightly wrap in plastic wrap and let marinate overnight in the refrigerator.
- Next day: Start an indirect fire in the grill - medium heat. An indirect fire is when the fire is made only under half of the grill.
- Place a drip pan filled with your favorite liquid under grill rack. Place the chicken on the grill, over the drip pan, skin side up. Cook for 50 to 90 minutes or until a thermometer reads 170 degrees F in the thigh.
- Turn and baste with BBQ sauce. Cook 10 minutes. Turn back skin side up and baste again with BBQ sauce. Cook until 180 degrees F in the thigh. Remove the chicken from the grill let rest 10 minutes. Cut into pieces and serve.
WOOD CHICK'S BBQ SMOKED BEEF BRISKET
Provided by Food Network
Categories main-dish
Time 15h55m
Yield 10 to 12 servings
Number Of Ingredients 33
Steps:
- Preheat charcoal smoker for half an hour. Soak the hickory chips for half an hour in water. Drain.
- Trim fat on brisket to 1/4-inch thickness. Sprinkle brisket generously with the dry rub. Wrap in plastic and refrigerate overnight.
- Remove the brisket from refrigerator 1 hour prior to cooking and let stand at room temperature. Mop the entire brisket with Mustard Sauce. Place brisket fat side up in a smoker at a preheated temperature of 200 to 225 degrees F. Add 3 handfuls of pre-soaked hickory chips to preheated charcoal (should be at the gray stage). After 3 hours, add another 3 handfuls of chips and mop with Beer Based Mop Sauce.
- After 2 more hours, place brisket on 2 pieces of heavy-duty foil and pour 1/4 cup Beer Based Mop Sauce on top of brisket and seal tightly. Continue to cook in smoker another 2 to 4 hours, or until internal temperature reaches 185 degrees F.
- Remove brisket from foil and let stand 15 minutes. Slice brisket against the grain into 1/4-inch thickness. Top with Brisket BBQ Sauce.
- Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes.
- Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes.
- In a medium to large saucepan, saute the onions in the butter over medium heat until soft. Add remaining ingredients. Bring mixture to a boil over medium high heat. Reduce heat to low and simmer for 20 minutes.
BBQ RUB
I got this recipe off the internet. It is by Chris Schlesinger. When I use it I cut the salt way back & up the cayenne. Very good rub
Provided by Bergy
Categories Low Cholesterol
Time 10m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Mix them all together and rub on whatever you are BBQing.
Nutrition Facts : Calories 422.9, Fat 10.1, SaturatedFat 1.5, Sodium 14151.9, Carbohydrate 92.2, Fiber 21.6, Sugar 56.6, Protein 10.1
BASIC BBQ RUB
Adapted from Championship BBQ Secrets for Real Smoked Food by Karen Putman. This is my favorite rub to put on anything that I plan to cook over fire. I just love the sweet, smoky flavor- it adds to what you're cooking, rather than overpowering the natural flavor of the food. The author also uses jalapeno pepper powder in this, but I've never been able to find it, so I've left it out.
Provided by IngridH
Categories Vegan
Time 5m
Yield 1/2 cup
Number Of Ingredients 9
Steps:
- Combine all ingredients in a small bowl until well blended. Place in a sealed container until ready to use.
Nutrition Facts : Calories 390.5, Fat 3.7, SaturatedFat 0.5, Sodium 28108, Carbohydrate 93.8, Fiber 8.1, Sugar 79.1, Protein 4.3
WORLD CHAMPION BBQ RUB
John Willingham's World Champion BBQ Rub Winner of the Memphis in May BBQ Cook off for several years in a row. This is a good general rub for BBQ ribs and for Boston Butts and pork shoulder.
Provided by Don in Memphis
Categories Pork
Time 10m
Yield 4-5 shoulders or hams
Number Of Ingredients 9
Steps:
- In a small bowl or glass jar with a lid, combine all the ingredients.
- Stir or shake to mix.
- Use immediately or store in a cool, dark place for several months. This rub is pretty strong and so I do not recommend it for thin cuts (like ribs). But it is swell on heavier cuts of meat such as beef round, prime rib, pork shoulders, and even the whole hog. With this recipe, you have enough for five shoulders or four hams.
- Best if you let the meat marinate, loosely covered, in the refrigerator for a good twenty-four to forty-eight hours after being rubbed.
Nutrition Facts : Calories 92.6, Fat 2.5, SaturatedFat 0.3, Sodium 3506.8, Carbohydrate 17.9, Fiber 5.2, Sugar 3.2, Protein 4.1
HOT & SPICY BBQ RUB
Make and share this Hot & Spicy BBQ Rub recipe from Food.com.
Provided by Sonya01
Categories Spicy
Time 2m
Yield 3/4 cup
Number Of Ingredients 8
Steps:
- Combine all ingredients in a bowl. Spoon into a jar.
- To use: Using a pastry brush, brush steaks, pork chops or veal cutlets with olive oil. Sprinkle both sides with rub. Using your fingertips, rub over meat. Barbecue or grill meat until cooked to your liking.
Nutrition Facts : Calories 282.8, Fat 5.7, SaturatedFat 1, Sodium 229.9, Carbohydrate 63.1, Fiber 13.8, Sugar 39.8, Protein 6.2
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