Competition-Style Recipes
Cooking Competition Quality Ribs in your Backyard
By Bill Anderson
Prepping your grill...
Just about everybody has a Weber kettle charcoal grill in their back yard. You can smoke some pretty good ribs on these things. Here's how to set it up so that you are "offset smoking" and not grilling... I simply start it up by making two piles of charcoal briquettes on opposite sides of the grill (away from the center). Make sure your vents on the bottom of the grill are open and not clogged with ashes. I then squirt my lighter fluid on the briquettes and light them.
Start soaking your wood chips at least an hour before you will need them. I make sure the charcoal is white before I start smoking so that all the lighter fluid has burnt up and does not give your meat a lighter fluid taste. If you want to use a charcoal chimney to start your charcoal, that's OK too - some people hate using lighter fluid. Just dump your "white" charcoal from the chimney on opposite sides of the grill when they are ready. You can place a disposable aluminum pan between your charcoal piles and fill it with about an inch of warm water or beer if you want.
Prepping your ribs...
You can either buy spareribs or what is called loin back ribs. Spareribs are much cheaper than the loin backs. If you buy the big spareribs, cut the brisket end off the ribs at the joint. This will give you what is called the St Louis style of ribs. Then trim the skirt meat off. Don't throw this away - you can cook it separately and eat it too. You also want to pull the membrane off the back side of the ribs. If you want, you can put your favorite dry rub on both sides of your ribs at this time. I prefer the more natural taste of the smoked meat with a little BBQ sauce, so I do not apply any rub or any other seasonings before smoking.
Let's start smoking...
When you are ready to start smoking, place your grate on the grill so that the holes near the handles are over your charcoal piles. This way, you can add charcoal as needed to maintain your heat. Some newer models have hinged grates for this purpose.
Now all you do is place your meat in the center of the grate - away from the charcoal piles. When I smoke ribs, I use a rib rack on top of the grate. Weber makes a good rib rack and you can get one at any good store that sells Weber grills. Place your trimmed pieces anywhere not directly over the coals. Throw some soaked mesquite chips directly on the charcoal and close the lid (don't overdo the mesquite chips - mesquite imparts a strong smoke taste so a little goes a long way). Feel free to used soaked hickory, pecan, oak, apple, or any other "flavor" of wood chips that suits your taste buds. I personally like mesquite as I feel it is the only smoke flavor that will not get covered up by your sauce. If done right, it's not overpowering, but you can still taste that delicious smoke flavor.
Open the vents on the lid all the way and insert a thermometer through one of the vent holes. This is important! I use one of those confection/deep fry style thermometers with the clip and long stem on it. It's important to measure the temperature as close to the meat as possible. Smoke your ribs at 230 - 240 deg F. If the temperature is too high (around 300 deg) for the first 30 minutes, don't worry about it too much. If it gets any hotter than 300 deg then crack the lid a little to let some heat escape. When the temperature gets too low, just open the lid and toss in a few new briquettes and/or soaked wood chips. Try to stay "ahead of the game" as far as heat is concerned because it's easier to cool down a hot smoker than it is to get it back up to temperature if your fire goes out.
Cook the ribs for 3 hours. Don't open the lid unless absolutely necessary - remember, "if you're looking, you ain't cooking". While you are adding charcoal, you can also spray the ribs with apple juice to keep them moist. After 3 hours, take your ribs off and wrap tightly in foil and return to the grill for one more hour.
Ready for glazing...
After one hour in the foil, take your ribs out of the foil and place back on the grill. You'll know your ribs are getting done when the meat is pulling away from the bone - this is a sure sign that your ribs are getting done. Maybe gently tug on one of the bones to see if it is "loose". Also... if you pick up one end of a slab with a pair of tongs and your slab bends down 90° F, then that is another sign that your ribs are getting done.
After removing from the foil, apply your favorite BBQ sauce and glaze the ribs for one more hour. You can cut your BBQ Sauce with honey to make a sweet glaze if that is what you like. Apply your glaze to both sides and flip after 15 minutes and reapply glaze after each 15 minutes. After one hour of glazing, let your ribs rest for at least 15 minutes and then slice between each bone. You are now ready to sink your teeth into some of the best ribs you have ever tasted! Mouth watering, tender, and falling off the bone good!
Competition BBQ Ribs Recipe
For 4 slabs pork loin back ribs
First Stage Dry Rub:
1/2 c dark brown sugar
1/2 c paprika
1/3 c garlic salt
2 T onion salt
2 T chili powder
1 T black pepper
1 1/2 tsp dried oregano
1 1/2 tsp white pepper
1 tsp cumin
Second Stage:
1/2 c apple juice
1/2 c grape juice
Third Stage:
3/4 c First Stage Rub
1/4 c brown sugar
Finishing Glaze:
1 1/2 c bbq sauce or red sauce
1/2 c honey
Raw Preparation:
Place slab of ribs bone side down on table. Slide knife under the membrane and against the end bone to separate the 2. With a dry paper towel, grasp the edge of the thin membrane and pull. The entire membrane should separate from the rib.
Preheat overn to 250°F. Combine the First Stage rub and mix well.. Generously apply rub onto the front and back sides of ribs. Gently pat to ensure that rub will adhere. Place ribs meat-side up on a broiler pan and bake for 2 1/4 hrs.
Remove ribs from oven. Place each rib meat-side down on its own double aluminum foil square. Foil should be large enough to completely wrap rib. Mix the Second Stage juices. Pour 1 cup of liquid over each rib. At the same time wrap and seal each rib tight. Return to the oven for 1 hr.
Remove wrapped ribs from oven. Remove from foil and apply a medium coat of the Third Stage rub to the meat-side of the ribs. Place uncovered in the oven meat-side up for 30 minutes(I do this part on the grill).
Remove the ribs from oven and increase oven temp. to 350°F. Brush finishing glaze on both sides of ribs. Place ribs in oven for 10 minutes, or until sauce caramelizes. (I do this on the grill, too).
These ribs will melt in your mouth!
KILLER HOGS CHAMPIONSHIP BOSTON BUTTS:
Ingredients:
1- (8-10) lb Pork Boston Butt Roast*
1/4 cup Yellow Mustard
1/4 cup Killer Hogs Championship Butt Rub*
2 cups Baste*
1 32oz Bottle of Apple Juice
2 Sweet Yellow Onions
Equipment Needed:
Charcoal Grill - Weber One-Touch Series (or similar) from Home Depot $84.00
10 lbs Charcoal - Kingsford Brand
Plastic Spray Bottle for Basting
Aluminum Drip Pan
Hickory Wood Chips - found at local Wal-Mart or any place that carries Outdoor Cooking supplies
Apple Wood Chips - found at local Wal-Mart or any place that carries Outdoor Cooking supplies
(Any wood chips can be substituted for different flavors, we prefer hickory and apple because the hickory wood gives pork a smoky taste and the apple adds a lighter more fragrant flavor.)
Directions:
Wash and Pat Dry (1) Boston Butt Pork Roast. Coat evenly the entire Butt with Yellow Mustard. Sprinkle Killer Hog Championship Rub on entire surface of the Butt. Gently Massage Rub into the meat. Place in Refrigerator for 1-2 hours.
Prepare an outdoor charcoal grill for indirect grilling and soak the wood chips in water to prevent flaming. When coals are ready. Divide into two equal piles and place Aluminum Drip pan in the middle of the two piles. Fill the pan w/ Apple Juice and Water approx. 3/4 full. Use Aluminum foil to create a packet for the soaked wood chips. Make a few holes in the top of the packet so smoke can escape. Place the packet on the hot coals. Peel and quarter the sweet yellow onions.Add the onions a few at a time to the coals. Center the Butt on the grill rack over the drip pan. Grill for Approx. 3 - 4 hours. Spray the Butt every hour with baste* and check the internal temp. w/ meat thermometer. The Butt will be ready when it reaches an internal temp. of 175 degrees. You will have to add more coals and wood chip packets to the grill as you proceed. I suggest having a pair of heavy-duty gloves so you can pick up the grate and set aside, add the necessary coals and wood and continue grilling.
Selecting a Boston Butt:
You can find a decent Pork Boston Butt Roast at almost any Grocery store. The best butts to look for will be in the 8-10 lb range and fresh not frozen. Look for a butt that has a decent amount of fat marbling. It should be firm to the touch. I suggest talking to your local butcher, you will find that most of them are very friendly and will be glad to help you select the perfect piece of meat. The absolute best cuts are found at specialty markets and local butcher shops. The price is usually a little more per pound, but the freshness and quality are superb. You will find that the butchers are extremely knowledgeable and can be quite helpful. I've even had them give me different rubs and marinades to try.
Killer Hogs Championship Rub:
1 TBL - Sweet Hungarian Paprika
3 TBL - Chili Powder
6 TBL - Brown Sugar
2 TBL - Turbinado Sugar
2 TBL - Kosher Salt
1/4 tea - Ground Cumin Powder
1/8 tea - Ground Cayenne Pepper
1/4 tea - Ground Black Pepper
1/4 tea - Jamaican Jerk Seasoning
1/4 tea - Tomato Powder
In a large bowl, combine all ingredients with a fork until well blended. There should be no lumps. Store in an airtight container for up to a month.
Killer Hogs Baste:
1 cup Apple Juice
1/4 cup Garlic Red Wine Vinegar
1/4 cup Olive Oil
1 cup Water
Pour all ingredients into plastic spray bottle. Shake well and keep refrigerated.
Dennis McGivern's Award-Winning Smoked Beef Tenderloin
(Adapted from a recipe by Dennis McGivern of Crosstown Neighborhood Association, Memphis. This recipe placed first in competition at the Mississippi State Barbecue Championship, 2004)
Serves 30+ as appetizer Ingredients:
- 5- to 6-pound (2.5-kg) whole beef tenderloin
- 6 strips bacon
For the meat marinade:
- 1/2 bottle red wine
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon (5 mL) dry mustard
For the mushrooms:
- 11/2 cups (325 mL) Italian salad dressing
- 1 teaspoon (5 mL) Worcestershire sauce
- 3 or 4 large portobello mushroom caps
For the sauce:
- 1 bottle dry red wine
- 1/2 bottle port wine
- 1 cup (250 mL) beef broth
- 1 medium onion, chopped fine
- 6 cloves garlic, chopped
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon (15 mL) Dijon mustard
- 1 tablespoon (15 mL) whole peppercorns
- 1 teaspoon (5 mL) salt
- 2 dashes, Tabasco sauce
- 1 tablespoon (15 mL) butter
- 1 to 2 teaspoon (5 to 10 mL) strawberry jam
For the grill:
- 3 chunks hickory, oak, maple or apple hardwood, each about 2 inches (5 cm) in diameter, or one small plank. Soak wood overnight in water
To garnish:
- 1/2 each, red and yellow sweet peppers, sliced in strips about 1/2-inch (12-mm) wide
- Sprigs fresh rosemary, thyme
- Hungarian paprika
Directions:
1. Trim any visible fat and membrane from tenderloin; place in a non-reactive casserole or other container. Combine meat marinade ingredients well and pour over meat; cover with plastic food wrap and marinate in refrigerator overnight, turning occasionally.
2. For the mushrooms, combine 1 1/2 cups (325 mL) of Italian salad dressing with 1 teaspoon (5 mL) of Worcestershire sauce. Place marinade with mushroom caps in resealable plastic freezer bag and refrigerate at least 2 hours.
3. Prepare the sauce a day in advance by combining all ingredients except butter and jam. In a saucepan, simmer on stovetop until liquid volume is reduced to 2 cups (500 mL); strain to remove solids, then continue simmering while whisking in butter and jam. Reduce to 3/4 cup (175 mL) liquid volume, or until sauce has the consistency of maple syrup. Transfer sauce to plastic food container, cover, and refrigerate until needed.
4. Remove meat from marinade; discard marinade. Let meat rest 40 minutes, covered, to warm to room temperature. Preheat grill or smoker. If using soaked wood chunks, wrap them loosely in multiple layers of aluminum foil to make a pouch and pierce several times to allow smoke to escape.
5. If using gas grill, turn off one burner, then place wood pouch directly on burner that is lit (or directly on coals, if using charcoal). If using a wood plank, place on grill above the lit burner or charcoal. Close lid and wait for smoke.
6. Place a probe meat thermometer inside tenderloin. Place an oven thermometer on grill above unlit burner. When grill is smoking, lay bacon strips on top of tenderloin and place on grill above unlit burner, beside oven thermometer; close lid and adjust heat so the internal temperature of the grill "oven" is 225 degrees F (107 degrees C). Try not to peek, which allows heat and smoke to escape. About 60 minutes later, turn meat around to cook evenly; close lid and cook until internal temperature of the meat is 140 degreesF (60 degreesC), about 30 to 60 minutes longer.
7. When done, remove meat, wrap tightly in aluminum foil, and place roast in empty cooler (no ice). Replace lid on cooler and let meat rest up to 1 hour before carving.
8. While meat rests, remove portobello mushroom caps from marinade, discard marinade, and grill along with sliced peppers that you will use for the garnish. When done, remove and set aside on paper towels.
9. Reheat sauce. Cut portobello caps into 1-inch (2.5-cm) square pieces. To assemble, cut tenderloin into 1-inch (2.5-cm) cubes. Place a strip of red and yellow pepper on top of each cube of tenderloin, then a piece of bacon, then a piece of mushroom on top. Secure with toothpick, and repeat with remaining cubes of meat, mushroom, and pepper strips. Place on platter and garnish with sprigs of fresh rosemary, thyme. Sprinkle with Hungarian paprika and serve.
Drunk Chicken:
This makes a very moist and delicious meal especially good with either the
cabbage or portabella mushrooms.
- 1 whole chickens washed.
- 1 can of beer of choice
- salt the cavity of the chicken with kosher salt
- Stick of butter
1. Take a stick of butter and coat generously the outside of the chicken.
2. Build a medium fire around the outside edges of your grill.
3. Empty half of the beer out of the can, now insert the beer can with the
remaining beer into the back cavity of the chicken.
4. Place in the center of your grill, with the legs of the chicken and the beer
can forming a tripod effect.
5. When the chicken falls over it is done. Hence drunk chicken.
Competition Style BBQ Sauce:
Ingredients:
- 16 oz Tomato Sauce
- 16 oz Ketchup
- 12 oz Chili Sauce
- 1 cup Apple Cider Vinegar
- 1 cup Brown Sugar
- 1 cup Corn Syrup
- 1/2 cup Honey
- 1 TBS Worcestershire Sauce
- 1 TBS Soy Sauce
- 1/2 cup Dry Rub
- 1 TBS Hot Sauce
In a large pot combine the above ingredients over medium heat. Be sure to stir really well to incorporate the brown sugar and dry spices. Simmer for 30 minutes and stir often.
By Bill Anderson
Prepping your grill...
Just about everybody has a Weber kettle charcoal grill in their back yard. You can smoke some pretty good ribs on these things. Here's how to set it up so that you are "offset smoking" and not grilling... I simply start it up by making two piles of charcoal briquettes on opposite sides of the grill (away from the center). Make sure your vents on the bottom of the grill are open and not clogged with ashes. I then squirt my lighter fluid on the briquettes and light them.
Start soaking your wood chips at least an hour before you will need them. I make sure the charcoal is white before I start smoking so that all the lighter fluid has burnt up and does not give your meat a lighter fluid taste. If you want to use a charcoal chimney to start your charcoal, that's OK too - some people hate using lighter fluid. Just dump your "white" charcoal from the chimney on opposite sides of the grill when they are ready. You can place a disposable aluminum pan between your charcoal piles and fill it with about an inch of warm water or beer if you want.
Prepping your ribs...
You can either buy spareribs or what is called loin back ribs. Spareribs are much cheaper than the loin backs. If you buy the big spareribs, cut the brisket end off the ribs at the joint. This will give you what is called the St Louis style of ribs. Then trim the skirt meat off. Don't throw this away - you can cook it separately and eat it too. You also want to pull the membrane off the back side of the ribs. If you want, you can put your favorite dry rub on both sides of your ribs at this time. I prefer the more natural taste of the smoked meat with a little BBQ sauce, so I do not apply any rub or any other seasonings before smoking.
Let's start smoking...
When you are ready to start smoking, place your grate on the grill so that the holes near the handles are over your charcoal piles. This way, you can add charcoal as needed to maintain your heat. Some newer models have hinged grates for this purpose.
Now all you do is place your meat in the center of the grate - away from the charcoal piles. When I smoke ribs, I use a rib rack on top of the grate. Weber makes a good rib rack and you can get one at any good store that sells Weber grills. Place your trimmed pieces anywhere not directly over the coals. Throw some soaked mesquite chips directly on the charcoal and close the lid (don't overdo the mesquite chips - mesquite imparts a strong smoke taste so a little goes a long way). Feel free to used soaked hickory, pecan, oak, apple, or any other "flavor" of wood chips that suits your taste buds. I personally like mesquite as I feel it is the only smoke flavor that will not get covered up by your sauce. If done right, it's not overpowering, but you can still taste that delicious smoke flavor.
Open the vents on the lid all the way and insert a thermometer through one of the vent holes. This is important! I use one of those confection/deep fry style thermometers with the clip and long stem on it. It's important to measure the temperature as close to the meat as possible. Smoke your ribs at 230 - 240 deg F. If the temperature is too high (around 300 deg) for the first 30 minutes, don't worry about it too much. If it gets any hotter than 300 deg then crack the lid a little to let some heat escape. When the temperature gets too low, just open the lid and toss in a few new briquettes and/or soaked wood chips. Try to stay "ahead of the game" as far as heat is concerned because it's easier to cool down a hot smoker than it is to get it back up to temperature if your fire goes out.
Cook the ribs for 3 hours. Don't open the lid unless absolutely necessary - remember, "if you're looking, you ain't cooking". While you are adding charcoal, you can also spray the ribs with apple juice to keep them moist. After 3 hours, take your ribs off and wrap tightly in foil and return to the grill for one more hour.
Ready for glazing...
After one hour in the foil, take your ribs out of the foil and place back on the grill. You'll know your ribs are getting done when the meat is pulling away from the bone - this is a sure sign that your ribs are getting done. Maybe gently tug on one of the bones to see if it is "loose". Also... if you pick up one end of a slab with a pair of tongs and your slab bends down 90° F, then that is another sign that your ribs are getting done.
After removing from the foil, apply your favorite BBQ sauce and glaze the ribs for one more hour. You can cut your BBQ Sauce with honey to make a sweet glaze if that is what you like. Apply your glaze to both sides and flip after 15 minutes and reapply glaze after each 15 minutes. After one hour of glazing, let your ribs rest for at least 15 minutes and then slice between each bone. You are now ready to sink your teeth into some of the best ribs you have ever tasted! Mouth watering, tender, and falling off the bone good!
Competition BBQ Ribs Recipe
For 4 slabs pork loin back ribs
First Stage Dry Rub:
1/2 c dark brown sugar
1/2 c paprika
1/3 c garlic salt
2 T onion salt
2 T chili powder
1 T black pepper
1 1/2 tsp dried oregano
1 1/2 tsp white pepper
1 tsp cumin
Second Stage:
1/2 c apple juice
1/2 c grape juice
Third Stage:
3/4 c First Stage Rub
1/4 c brown sugar
Finishing Glaze:
1 1/2 c bbq sauce or red sauce
1/2 c honey
Raw Preparation:
Place slab of ribs bone side down on table. Slide knife under the membrane and against the end bone to separate the 2. With a dry paper towel, grasp the edge of the thin membrane and pull. The entire membrane should separate from the rib.
Preheat overn to 250°F. Combine the First Stage rub and mix well.. Generously apply rub onto the front and back sides of ribs. Gently pat to ensure that rub will adhere. Place ribs meat-side up on a broiler pan and bake for 2 1/4 hrs.
Remove ribs from oven. Place each rib meat-side down on its own double aluminum foil square. Foil should be large enough to completely wrap rib. Mix the Second Stage juices. Pour 1 cup of liquid over each rib. At the same time wrap and seal each rib tight. Return to the oven for 1 hr.
Remove wrapped ribs from oven. Remove from foil and apply a medium coat of the Third Stage rub to the meat-side of the ribs. Place uncovered in the oven meat-side up for 30 minutes(I do this part on the grill).
Remove the ribs from oven and increase oven temp. to 350°F. Brush finishing glaze on both sides of ribs. Place ribs in oven for 10 minutes, or until sauce caramelizes. (I do this on the grill, too).
These ribs will melt in your mouth!
KILLER HOGS CHAMPIONSHIP BOSTON BUTTS:
Ingredients:
1- (8-10) lb Pork Boston Butt Roast*
1/4 cup Yellow Mustard
1/4 cup Killer Hogs Championship Butt Rub*
2 cups Baste*
1 32oz Bottle of Apple Juice
2 Sweet Yellow Onions
Equipment Needed:
Charcoal Grill - Weber One-Touch Series (or similar) from Home Depot $84.00
10 lbs Charcoal - Kingsford Brand
Plastic Spray Bottle for Basting
Aluminum Drip Pan
Hickory Wood Chips - found at local Wal-Mart or any place that carries Outdoor Cooking supplies
Apple Wood Chips - found at local Wal-Mart or any place that carries Outdoor Cooking supplies
(Any wood chips can be substituted for different flavors, we prefer hickory and apple because the hickory wood gives pork a smoky taste and the apple adds a lighter more fragrant flavor.)
Directions:
Wash and Pat Dry (1) Boston Butt Pork Roast. Coat evenly the entire Butt with Yellow Mustard. Sprinkle Killer Hog Championship Rub on entire surface of the Butt. Gently Massage Rub into the meat. Place in Refrigerator for 1-2 hours.
Prepare an outdoor charcoal grill for indirect grilling and soak the wood chips in water to prevent flaming. When coals are ready. Divide into two equal piles and place Aluminum Drip pan in the middle of the two piles. Fill the pan w/ Apple Juice and Water approx. 3/4 full. Use Aluminum foil to create a packet for the soaked wood chips. Make a few holes in the top of the packet so smoke can escape. Place the packet on the hot coals. Peel and quarter the sweet yellow onions.Add the onions a few at a time to the coals. Center the Butt on the grill rack over the drip pan. Grill for Approx. 3 - 4 hours. Spray the Butt every hour with baste* and check the internal temp. w/ meat thermometer. The Butt will be ready when it reaches an internal temp. of 175 degrees. You will have to add more coals and wood chip packets to the grill as you proceed. I suggest having a pair of heavy-duty gloves so you can pick up the grate and set aside, add the necessary coals and wood and continue grilling.
Selecting a Boston Butt:
You can find a decent Pork Boston Butt Roast at almost any Grocery store. The best butts to look for will be in the 8-10 lb range and fresh not frozen. Look for a butt that has a decent amount of fat marbling. It should be firm to the touch. I suggest talking to your local butcher, you will find that most of them are very friendly and will be glad to help you select the perfect piece of meat. The absolute best cuts are found at specialty markets and local butcher shops. The price is usually a little more per pound, but the freshness and quality are superb. You will find that the butchers are extremely knowledgeable and can be quite helpful. I've even had them give me different rubs and marinades to try.
Killer Hogs Championship Rub:
1 TBL - Sweet Hungarian Paprika
3 TBL - Chili Powder
6 TBL - Brown Sugar
2 TBL - Turbinado Sugar
2 TBL - Kosher Salt
1/4 tea - Ground Cumin Powder
1/8 tea - Ground Cayenne Pepper
1/4 tea - Ground Black Pepper
1/4 tea - Jamaican Jerk Seasoning
1/4 tea - Tomato Powder
In a large bowl, combine all ingredients with a fork until well blended. There should be no lumps. Store in an airtight container for up to a month.
Killer Hogs Baste:
1 cup Apple Juice
1/4 cup Garlic Red Wine Vinegar
1/4 cup Olive Oil
1 cup Water
Pour all ingredients into plastic spray bottle. Shake well and keep refrigerated.
Dennis McGivern's Award-Winning Smoked Beef Tenderloin
(Adapted from a recipe by Dennis McGivern of Crosstown Neighborhood Association, Memphis. This recipe placed first in competition at the Mississippi State Barbecue Championship, 2004)
Serves 30+ as appetizer Ingredients:
- 5- to 6-pound (2.5-kg) whole beef tenderloin
- 6 strips bacon
For the meat marinade:
- 1/2 bottle red wine
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon (5 mL) dry mustard
For the mushrooms:
- 11/2 cups (325 mL) Italian salad dressing
- 1 teaspoon (5 mL) Worcestershire sauce
- 3 or 4 large portobello mushroom caps
For the sauce:
- 1 bottle dry red wine
- 1/2 bottle port wine
- 1 cup (250 mL) beef broth
- 1 medium onion, chopped fine
- 6 cloves garlic, chopped
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon (15 mL) Dijon mustard
- 1 tablespoon (15 mL) whole peppercorns
- 1 teaspoon (5 mL) salt
- 2 dashes, Tabasco sauce
- 1 tablespoon (15 mL) butter
- 1 to 2 teaspoon (5 to 10 mL) strawberry jam
For the grill:
- 3 chunks hickory, oak, maple or apple hardwood, each about 2 inches (5 cm) in diameter, or one small plank. Soak wood overnight in water
To garnish:
- 1/2 each, red and yellow sweet peppers, sliced in strips about 1/2-inch (12-mm) wide
- Sprigs fresh rosemary, thyme
- Hungarian paprika
Directions:
1. Trim any visible fat and membrane from tenderloin; place in a non-reactive casserole or other container. Combine meat marinade ingredients well and pour over meat; cover with plastic food wrap and marinate in refrigerator overnight, turning occasionally.
2. For the mushrooms, combine 1 1/2 cups (325 mL) of Italian salad dressing with 1 teaspoon (5 mL) of Worcestershire sauce. Place marinade with mushroom caps in resealable plastic freezer bag and refrigerate at least 2 hours.
3. Prepare the sauce a day in advance by combining all ingredients except butter and jam. In a saucepan, simmer on stovetop until liquid volume is reduced to 2 cups (500 mL); strain to remove solids, then continue simmering while whisking in butter and jam. Reduce to 3/4 cup (175 mL) liquid volume, or until sauce has the consistency of maple syrup. Transfer sauce to plastic food container, cover, and refrigerate until needed.
4. Remove meat from marinade; discard marinade. Let meat rest 40 minutes, covered, to warm to room temperature. Preheat grill or smoker. If using soaked wood chunks, wrap them loosely in multiple layers of aluminum foil to make a pouch and pierce several times to allow smoke to escape.
5. If using gas grill, turn off one burner, then place wood pouch directly on burner that is lit (or directly on coals, if using charcoal). If using a wood plank, place on grill above the lit burner or charcoal. Close lid and wait for smoke.
6. Place a probe meat thermometer inside tenderloin. Place an oven thermometer on grill above unlit burner. When grill is smoking, lay bacon strips on top of tenderloin and place on grill above unlit burner, beside oven thermometer; close lid and adjust heat so the internal temperature of the grill "oven" is 225 degrees F (107 degrees C). Try not to peek, which allows heat and smoke to escape. About 60 minutes later, turn meat around to cook evenly; close lid and cook until internal temperature of the meat is 140 degreesF (60 degreesC), about 30 to 60 minutes longer.
7. When done, remove meat, wrap tightly in aluminum foil, and place roast in empty cooler (no ice). Replace lid on cooler and let meat rest up to 1 hour before carving.
8. While meat rests, remove portobello mushroom caps from marinade, discard marinade, and grill along with sliced peppers that you will use for the garnish. When done, remove and set aside on paper towels.
9. Reheat sauce. Cut portobello caps into 1-inch (2.5-cm) square pieces. To assemble, cut tenderloin into 1-inch (2.5-cm) cubes. Place a strip of red and yellow pepper on top of each cube of tenderloin, then a piece of bacon, then a piece of mushroom on top. Secure with toothpick, and repeat with remaining cubes of meat, mushroom, and pepper strips. Place on platter and garnish with sprigs of fresh rosemary, thyme. Sprinkle with Hungarian paprika and serve.
Drunk Chicken:
This makes a very moist and delicious meal especially good with either the
cabbage or portabella mushrooms.
- 1 whole chickens washed.
- 1 can of beer of choice
- salt the cavity of the chicken with kosher salt
- Stick of butter
1. Take a stick of butter and coat generously the outside of the chicken.
2. Build a medium fire around the outside edges of your grill.
3. Empty half of the beer out of the can, now insert the beer can with the
remaining beer into the back cavity of the chicken.
4. Place in the center of your grill, with the legs of the chicken and the beer
can forming a tripod effect.
5. When the chicken falls over it is done. Hence drunk chicken.
Competition Style BBQ Sauce:
Ingredients:
- 16 oz Tomato Sauce
- 16 oz Ketchup
- 12 oz Chili Sauce
- 1 cup Apple Cider Vinegar
- 1 cup Brown Sugar
- 1 cup Corn Syrup
- 1/2 cup Honey
- 1 TBS Worcestershire Sauce
- 1 TBS Soy Sauce
- 1/2 cup Dry Rub
- 1 TBS Hot Sauce
In a large pot combine the above ingredients over medium heat. Be sure to stir really well to incorporate the brown sugar and dry spices. Simmer for 30 minutes and stir often.
