Say Aloha to Linda’s Hawaiian Barbecue Sauce for Barbecue Chicken and Ribs. Linda’s Busy Kitchen has a bunch of delicious recipes, but once I found this one, I looked no further.
Ingredients:
Servings:
6
1/3 cup unsweetened pineapple juice
1/4 cup low-sodium teriyaki sauce, I use Kikkomans
1/4 cup ketchup
1 garlic clove, minced
1 tablespoon brown sugar, firmly packed
1 tablespoon ginger, minced
In a lg. Dutch oven, combine ribs and cold water to cover. Bring to a boil over med-high heat.
Cover, remove from heat, and let stand for 30 minutes.
In a small saucepan, combine pineapple juice, teriyaki sauce, ketchup, garlic, and brown sugar.
Bring to a boil, stirring, over med-high heat. When it starts to boil, reduce heat to low, and simmer for 10 minutes.
Stir in ginger.
Remove from heat, and let cool.
Poke some holes with a honing steel and insert the cheese sticks. It’s easier if you stick half in from each end.
Score the outside and slather with mustard.
Hit it with your favorite spice rub and get it on the cooker.
Oops! One more ingredient, after one hour, baste with some pickle juice.
Another hour later, and it’s done. It has a nice smoky flavor and the spice goes great with the balogna and cheese. I can’t wait to fry a couple of those slices and put them on a sandwich!
I had my first taste of beer-candied bacon on a burger at my other favorite local brewpub, Evolution’s Public House. While I don’t really remember anything remarkable about the burger itself, that beer-candied bacon really resonated with me. And, I tucked it away in the “make sure to try at home” file.
So, when I went into bacon-hoarding overdrive during the Holidays – and had about three pound in the fridge after Christmas, I decided to give the beer-candied bacon thing a go to have for New Year’s Eve munching. Takes less than 1 minute to throw the glaze together, then some cooking time in the oven. Which, by the way, if you haven’t been cooking bacon in your oven you’re missing out. No grease splatter, no bacon sticking to the pan, no more uneven cooking. Just perfectly crisp bacon, every time. If you line a baking pan with aluminum foil, it’s super-easy cleanup too!
With the playoff games ahead of us, as well as Super Bowl, these sweet and salty little bites of heaven would “drop the bomb” on anyone who tried them. I served them in my favorite pint glass (yes, that’s a honey badger) which I thought was cute. It was almost like a bouquet of bacon; there’s an idea for Valentine’s Day, ladies! I used a stout for the glaze, but I think that most beers (maybe aside from an IPA) would work for this application. It’s a quick and easy appetizer that’s so fun and different – a great start to the new year in my book!
1 lb thick-cut, high quality bacon
1/2 cup brown sugar
1/4 cup + 2 tbsp beer (I used Dogfish Head’s Chicory Stout)
Preheat oven to 400 degrees. Combine brown sugar and beer in a small bowl, whisking well to form a thin syrup. Set aside.
Line a rimmed baking sheet with aluminum foil. Place a wire cooling rack on top. Place the pieces of bacon on top of the rack, overlapping if necessary. Place in oven and cook for 10 minutes.
Remove from oven and brush one side of the bacon with the beer syrup. Flip, and coat the other side with the syrup as well. Return to oven and cook for 10 minutes. Remove from oven, and repeat process another time or two more, until bacon is crispy and browned, and you’ve used all the glaze.
Cool on wire rack for at least 1 hour before serving.
Do you have ripe peaches on hand? If so, I want you to slice them in half real quick and go put them on a hot grill (or in a hot grill pan on the stove, like I did). Go ahead, I’ll still be here when you get back. They only take a few minutes.
Then, I want you to go melt a couple of tablespoons of butter with some honey and cinnamon for a minute or two until it’s all hot and drizzly. While you’re at it, whip up some cream and sweeten it lightly. If you have some mint growing in your garden or in a pot nearby, grab a sprig or two.
Top the grilled peaches with whipped cream. Drizzle all of it with cinnamon honey butter. Place that sprig of mint on there tenderly like it’s a masterpiece you’ve been slaving all day over (when really it only took you ten minutes or less). Serve, consume, swoon.
A quick and delicious summer treat of grilled ripe peaches topped with lightly sweetened whipped cream and drizzled with cinnamon honey butter.
Ingredients
Instructions
As found in The Seattle Times
A recipe adapted from “The Rose Pistola Cookbook.”
A mound of garlic, sprigs of herbs and a splash of cognac are a wicked combination for grilled strip steak.
Leaves from 6 sprigs marjoram, about 5 inches long
Leaves from 6 sprigs rosemary, about 5 inches long
8 garlic cloves
1 teaspoon kosher salt
1 teaspoon red pepper flakes
2 tablespoons cognac
2 tablespoons extra-virgin olive oil
1 tablespoon freshly cracked black pepper
4 strip steaks, 1½ inches thick, about 8 ounces each
1. In a mortar or mini food processor, pound or process the marjoram, rosemary, garlic, salt, red pepper flakes, cognac, olive oil and black pepper into a coarse paste. Rub paste evenly on both sides of the steaks. Allow the steaks to rest at room temperature for at least 30 minutes and up to 1½ hours before grilling.
2. Grill directly over a medium-hot fire, turning occasionally, until crusty on the outside, about five minutes on each side for medium-rare. Allow to rest briefly before serving.
Adapted by St. Louis Post-Dispatch from “The Rose Pistola Cookbook,” by Reed Hearon and Peggy Knickerbocker
Malcom from Killer Hogs BBQ shares his method for making an injection for brisket that is full of flavor and carries clout on the competition circuit. This beef brisket injection recipe will be a winner for you as well!
Brisket Injection 
I always recommend injecting Beef Brisket just because it will give your meat more flavor and it will help to keep it moist during – and after – the cooking process.
Warm the water in a small sauce pan, add the beef base and whisk, then add the rest.
It doesn’t have to be boiling but you want to get it hot enough to dissolve the beef base.
You can find the beef base at most grocery stores in the soup isle next to the chicken bouillon.
Memphis Style Rub from About.com
Meathead over at AmazingRibs.com shares how he likes goes about Grilling Steaks Caveman Style!
Here’s a showstopper. A bit of a parlor trick, but I know you will want to try it. Once you get your fire down to glowing embers, take a magazine and fan he coals so any loose ash is blown away.
Take a steak about 1″ thick, pat it really dry, salt it, and lay the meat right on the coals. You heard me. Right on the coals.
Surprisingly, when you turn it in about three minutes, there will be very little ash stuck to the meat, and it produces a very dark all-over sear in a hurry. But the operative words are very little ash. Every time I’ve tried it, small amounts of ash and even whole coals have stuck to the surface and there have been scorched dry spots. The ashes are easily brushed off, but I still can’t recommend this method. It is much better to place a wire rack on top of the coals or very close to them. Then you can check the meat, and there is less scorching and no ash. Live in the stone age if you wish, but know things are better in the iron age.
So this is an amazing looking recipe for a sirloin tip roast! The way it was written from BS’ in the Kitchen, was for an oven preparation. I would recommend all the same seasonings, but grilling the beef over raised direct heat until the internal temp hits about 121F. Pull the roast and cover it with foil for a good 30-45 min before slicing. The carryover heat should have the meat perfectly pink and juicy with tons of flavor.
2 racks (6 lb.) St. Louis-style pork spareribs
16 dried guajillo or ancho chiles, seeded
1½ tbsp. dried oregano
2 tsp. ground cinnamon
¾ tsp. ground cloves
¾ cup white vinegar
¾ cup orange juice
¼ cup canola oil
16 cloves garlic, roughly chopped
6 sprigs cilantro
Kosher salt and freshly ground black pepper, to taste
4 cups oak or mesquite chips, soaked in water 1 hour, then drained (optional)
Salsa, for serving (optional)
1. Place ribs in a roasting pan. Place chiles in a bowl and pour 4 cups of hot water over them. Soak until softened, 8-10 minutes; drain, reserving ½ cup soaking liquid. Purée chiles, soaking liquid, oregano, cinnamon, cloves, vinegar, orange juice, oil, garlic, cilantro, salt, and pepper in a blender until smooth; rub mixture over ribs. Cover and refrigerate overnight.
2. Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side (see “Grilling 101”). Place soaked wood chips, if using, over coals or in a smoke box in a gas grill. Grill ribs until slightly charred and tender, 1-1½ hours. If the outside starts to burn before the ribs are fully cooked, move them to the cooler section of the grill and continue to cook until tender. Rest ribs 20 minutes; slice into individual ribs. Serve with salsa, if you like.
Congratulations to Matthew Dutton of Big Dutt’s BBQ on creating this amazing looking whole pig and getting picked for the BBQ Dragon Picture of the week!
BBQ Dragon Picture of the Week
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