BBQ Sauces

Incorporating contemporary and exotic recipes

Many of the techniques that are now intrinsic to barbeque started out in other areas of the world or drew upon cooking knowledge passed through centuries and from family to family or culture to culture. But cooking techniques and trends change all the time especially given the current boom of food TV and the endless food-centered Web sites and blogs. If you're cooking to satisfy a barbecue competition judge, you'll follow a strict set of rules outlining what barbecue really is and is not, but...

Smoke Hunters BBQ

The Smoke Hunters team advises using this rub, which is the one they took to their early competitions, on pork ribs, pork shoulder, or chicken. The recipe, as written, produces about 2 cups of rub, which may be overkill if you don't use it regularly. Cut the recipe in half, and you still have enough for a good 15 pounds of meat. cup brown sugar 6 tablespoons kosher salt cup Sugar In The Raw I tablespoons granulated garlic cup paprika IIA tablespoons granulated onion 6 tablespoons fresh ground...

Making Mops Especially for Pork

Pork dries out easily, but mopping it regularly while it cooks staves off the unappealing desiccation. Because of fears of the once-common (and extremely uncomfortable) parasitic infection trichinosis, pork often is overcooked by wary grillers and smokers. The reality is that trichinosis now is very rare, in large part because of improved feeding and handling practices. Bourbon shows up in a goodly number of sauce recipes, and why not It not only provides acidity and rich earthiness but also...

National Barbecue Association

Sprouted in North Carolina in 1991 and settled in Texas since 2001, the National Barbecue Association NBBQA set out to bring together all sides of the barbecue industry and story. It conducts industry research, culls recipes and tips from pros, sanctions competitions, certifies judges, and brings everyone together each year at a rollicking conference. A member directory helps connect all stripes of industry insiders and home cooks, and a quarterly magazine for all NBBQA members offers tips...

Poultry and Pork Brine

The KRE Smokers team uses this recipe for whole turkey or chicken, and the team smokes it with pecan and hickory, and then a little cherry wood to give the bird color at the end. 10 cups apple juice cup sugar 1 In a large pot, combine all ingredients and mix. 2 Warm over low heat until sugars and salt dissolve. 3 Let cool in refrigerator until cold. 4 Add meat and brine (12 to 14 hours for turkey or pork loin, less for smaller meats). 5 After marinating, rinse brine off meat before cooking or...

Sweet Persian

The Persian Empire influenced a large part of the culinary flavors throughout Asia. This recipe from Brandon Hamilton pays tribute to those wonderful flavors. It goes well with seafood, chicken, lamb, and beef. Cooking time None, but let sit at least 2 hours or overnight Yield About 3A cup 1 tablespoon black mustard seeds 2 tablespoon sesame seeds 2 tablespoons ground cumin 2 tablespoons brown sugar 2 teaspoons turmeric 2 tablespoons ground coriander 2 tablespoons kosher salt 1 tablespoon curry...

Hot Pepper Steak Marinade

A standby for Team Pepperitaville, this super-spicy marinade works especially well for steak, but it's nice on chicken or pork, too. And just in case you're planning to cook venison, as the team often does, add Italian dressing to the mix. Preparation time 45 minutes (including roasting and peeling) Cooking time 20 minutes Yield About 3 cups 10 jalaperio peppers 5 cayenne peppers 2 banana peppers 4 Roma tomatoes 2 cloves garlic cup vinegar 1 cup water Juice of 'Alime 1 cup packed brown sugar...

Competition Pit Beans

Seth McAllister of Team Porkrastinators calls this an easy recipe but warns that the canned beans tend to be sweet. Cut back on the sugar for a more savory version. McAllister also advises smoking the beans with hickory, which is a great complement to the flavors in the dish. Acup rendered brisket fat or Astick 28-ounce can Bush's Boston Beans, ' yellow onion, diced 'A tablespoons dry rub (see Chapter 6) 3 cloves garlic ' tablespoon Dijon mustard ' teaspoon black pepper ' cup sweet barbecue...

Behind every great recipe An experiment

Chocolate chips came about because Ruth Graves Wakefield tried a last-minute substitution. Thinking semisweet chocolate would melt into her cookie batter, she was surprised to pull from her oven blonde cookies with chocolate bits sprinkled throughout them. That was in the 1930s. Today, chocolate chip cookies are the world's most popular. No doubt some experiments yield results you couldn't, in good conscience, feed to friends. Even if only one out of five tries gave you something to brag about,...