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Bertram31.com General Bulletin Board
Re: Smoker/BBQ recipes
Posted By: Vic Roy In Response To: Re: Smoker/BBQ recipes *LINK* (Sean Burlingham)
Date: Thursday, 9 March 2006, at 9:03 p.m.
Well, we have an old family recipe for bbq sauce for slow cooking stuff. It goes back into the late 19th century for sure. Most bbq sauces are tomato based and sweet. I do it different.
Mine is lemon-butter-garlic-wine based. Here is how you make it:
Take a large pot and melt four sticks of butter in it (you can use Parkay and it's about as good for you cheap guys).
After the butter is melted, pour in about 1/4 of the volume of melted butter of good olive oil.
Put as much fresh chopped garlic in as you can stand, or a samll jar of minced garlic.
Put in about 4 or 6 tablespoons of soy sauce.
Juice about 5 lemons in a juice machine, or if you gonna hand squeeze them, do about 8. I use a lot of lemon juice, so don't be bashful. Put the lemon juice in. Take about 4 of the lemon rinds and cut them in very thin strips, then chop them and put them in, all the while the sauce is just bubbling on the stove, stir it with a wooden spoon (oh yeah, I use a teflon pot) to keep the garlic and lemon rinds from sticking and burning.
If you got them, chop up a couple of green onions fine and put them in. Simmer all this on a very low heat for about 20 minutes.
Add a cup of dry white wine and let it all simmer for another 15 minutes or so.
You be'z done. For stuff like pork ribs, I let them cook on the grill at about 350 for a half hour to get the fat going before I start basting them with the sauce. You have to move the meat off the hot side of the grill cause the sauce will flare up. Keep the meat on indirect heat and baste when it looks dry. Turn often. Now and then you can move the meat onto the hot side of the grill and let it flare a little to sear if it looks like it's sorta pale. I do country style pork ribs for about 2 hours, chicken quarters for about an hour and a half, and a rack of pork baby back ribs for about 2-3 hours, but slow the heat down some for the baby backs. The UV lemon based sauce will make a crust on the meat, that's the goal, so moving on and off the hot side of the grill is needed to make this happen.
For smoking fish, use a cold smoker as fish do not like heat at all. Dolphin (mahi-mahi) do the best, turn a golden color and stay real firm. Wahoo does not smoke well. Tuna, don't even think about smoking as it turns to mush. Some of them yankee cold water fish ought to do ok smoked, but use a cold smoking technique.
UV
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