Today’s post is pretty simple… with bbq season coming up, we’ll all be wanting lots of corn on the cob. Personally, my favorite way to cook it is to coat it in butter and good chili spices and throw it on the bbq, but a good quick way in the house is to rub it in olive oil, sprinkle some salt and chili powder on it, and bake it. Another good option is to use a lime cilantro butter, with a stick of softened butter mixed with a half of a zested and juiced lime, a quarter cup diced cilantro, a teaspoon of salt and half a teaspoon of cayenne.
Tag Archives: bbq
For my 50th post on here, I wanted to do give you all something special. For the last few years, the single best thing that everyone has wanted repeatedly has been my homemade bbq sauce. Whether it’s on pulled pork, oven baked ribs, or on top of burgers with bacon, it’s quite simply the best bbq sauce I’ve had. After finally tweaking it enough, I present it here for you. Thanks for your continued support, and I look forward to cooking many more delicious experiments for everyone out there.
Start by roasting some peppers. Jalapenos, serranos, and anaheim, to be specific. Broil on the top rack of an oven until blackened.
Put in a small bowl and cover tightly with foil (or steam in a plastic bag, but I’ve had the heat of the peppers melt the bag before) to loosen the skins. Wait 15 minutes, then peel the skins off. You don’t need to get ALL of the skins, just most of them, especially the blackened bits.
Puree in a blender along with the garlic, and to make it more liquid, 1 cup of the ketchup.
Add the contents of the blender, the remaining ketchup, and everything else into a stockpot. Stir really well, because the brown sugar will want to sit on the bottom and burn. Heat to a boil on medium, then lower to a simmer. Simmer for 2 hours until the color darkens and becomes thicker.
Dustin’s “Mad for BBQ” BBQ Sauce:
3 jalapeno peppers
1 serrano pepper
1/2 poblano or 1 anaheim pepper
2 chipotle peppers in adobo, with 2 tsp adobo sauce
4 cloves garlic
7 cups ketchup
1 3/4 cups brown sugar
1 cup molasses
1/2 cup yellow mustard
1 tbsp tomato paste
2 tsp onion powder
1 tsp worchestershire
Preheat oven on broil.
Broil peppers on the top rack until skins start to blacken. Remove and place in a covered bowl or plastic bag (be careful not to melt the bag) to steam and loosen the skins. Wait 15 minutes. Remove skins and ends of peppers, but leave the seeds in (remove if you prefer a milder bbq sauce).
Puree peppers, garlic, and 1 cup of ketchup in a blender.
Bring all ingredients including pepper puree to a simmer over medium heat in a saucepan. Reduce heat to low and simmer for two hours, or until sauce darkens and becomes thick.
Last night I went to an appetizer party, and thought I’d create a new dish to take along. I wanted to feature my bbq sauce (recipe coming on Tuesday), but thought ribs would be a bit messy, so decided on pulled pork. I don’t cook with polenta much, and want to, so I decided to search up a good recipe. The one I settled on was from food blog Running to the Kitchen, and it’s a fantastic one. People raved about it. Sadly, I can’t claim credit, though I did add extra butter and cheese. Mmmm butter and cheese. I did a double batch of the polenta recipe I’m putting here, because the party was for 50, and the pulled pork makes so much. Feel free to save the pork for other uses (pulled pork panini with smoked cheddar, anyone?), or make a double batch of the polenta like I did. Anyway, let’s get started cooking!
Start by taking a pork butt (boston butt, pork shoulder), preferably large (6 lb) and bone in, and season it with your favorite bbq rub. Let sit an hour to form a crust, then cook for 10 hours in a crock pot on low.
Drain off all the fat, shred pork in a bowl (discarding any remaining fatty bits and the bone), and mix with 1 quart bbq sauce (or less, if you have a smaller piece of meat, or like less sauce).
The Superbowl fast approaches, and with it, one of my favorite culinary events of the year. Last weekend I tested a new recipe that I plan to cook on Sunday, and here it is: Oven baked bbq chicken mini-pizzas with ancho chile bbq sauce.
You start by cooking and shredding a package of boneless chicken breasts. I skipped photos of this step, because I figure you all know how to do something that simple. I cooked mine on a george foreman, but you can grill them on the bbq, on the stovetop, even *shudder* boil them. I’m not a fan of boiling much, because it takes a lot of the flavor out of the chicken, but go ahead if you want to. As for shredding, the trusty website Lifehacker has a great article on shredding chicken in a stand mixer.
Once you have your shredded chicken, dice up half of a red onion, chop up a few slices of bacon (it’s the Superbowl, everything needs more bacon), and a cup of your favorite bbq sauce (I recommend this ancho chile sauce), and mix them together in a large bowl.
You can tell I mixed the sauce with just the chicken first, but either way is fine. Next, roll out some puff pastry dough, and cut into small circles. I used an old (aka bent to a weird oval shape) souffle ring, but anything about two inches circular will work. Heck, the top of a pint glass will do in a pinch. Place the dough on a baking sheet, spread some extra bbq sauce over them, hen top each mini pizza with the chicken mixture, and sprinkle grated cheese (I used pepperjack, but cheddar or parmesean would also work well).
Today, we’re getting ready for another great Superbowl recipe. This is a great bbq sauce, which I recently used to make shredded bbq chicken mini pizzas. It’s mild, rich, and not overly sweet. (A note for those who know me personally: this is NOT the bbq sauce I gave out for Christmas, it’s a different, less spicy/sweet one, more savory)
First, cut tomatoes into chunks and run them through a food mill to crush the tomatoes and remove the seeds.
Next, toast dried chiles in a skillet, pressing them down flat, until they’re soft and pliable.
Today we’re starting the ramp up to Superbowl with a great grilled shrimp appetizer. I think I’ll definitely be making these, and suggest you do too.
First, you need to get a bunch of uncooked shrimp. I tend to get them unpeeled, and then peel, devein, and remove the tail myself, so they’re simpler to eat, but what you remove is up to you.
Marinate them for two hours (preferably, but a minimum of 30 minutes) in a mixture of lemon juice, soy sauce, chili sauce, ginger root, cilantro, garlic, and honey.
Thread them on skewers, reserving the sauce.
I love ribs. They’re absolutely one of my favorite dishes to cook, and I always cook them on a wood pellet bbq for 5 hours until they’re smoky and tender and falling off the bone. Recently, though, I adapted the recipe for an oven specifically to share with you all. It may not have that wonderful smoke flavor of real bbq, but it’s still pretty darn good, and doesn’t involve going out in the rain and cold in the winter, which is a bonus.
Start by preheating an oven to 225°F then removing the memberane on the back of the ribs. I’ve seen a number of methods suggested for doing this, I just pry it up with a fingernail on one edge of the ribs, grip it with a paper towel for better grip, and carefully peel it off the whole rack.
Next I apply a dry rub to the whole thing. You should probably prepare ahead of time and wrap the ribs in saran wrap and refrigerated for a few hours then let them sit out and reach room temperature, but I almost never have that kind of time, so I just apply the rub and cook.