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Ladies and gentlemen... start your BBQ's!

post #1 of 13
Thread Starter 
Okanogan country pork and cowboy beans.

I live in apple orchard and cattle ranch country, this is one of my favorite BBQ dinners with our local "flavor". This ain't no "Van De Kamps"!

The ribs;

2-1/2 to 3 lbs pork country - style ribs

2 cups applewood chips soaked in water

For the rub combine;
1/4 cup sweet paprika
3 tblsp dark brown sugar
2 tblsp fresh ground black pepper
1 tblsp chile powder
2 tsp garlic powder
2 tsp dry mustard
2 tsp celery salt
1 tsp coarse salt
1 tsp cayenne pepper
(this makes more than enough)

For the sauce;
1/2 cup apple jelly
1/2 cup maple syrup
1 tblsp cider vinegar
1 tblsp coarse - grain brown mustard
1 clove garlic crushed

Combine in saucepan, bring to boiling, reduce heat, simmer uncovered 10 min. or so. remove from heat, set aside to cool.

Set up BBQ for "indirect cooking" - medium heat. Fire on one side, food on the other, with a drip pan under the meat. I usually pour some of the water from the woodchips in the pan for a little steam. (I prefer briquettes for indirect BBQ'n/smoke cookin' and gas for direct grilling)

Coat ribs lightly with olive oil and rub on the rub (or just sprinkle if you like - I like to rub) Add some wood chips, cover and cook for 1 1/2 to 2 hrs (pork is done at 160 - 170 degrees) adding some more chips and misting the ribs with a little apple juice every 20 min. or so. Brush on sauce during the last 10 min.

Cowboy beans

2 15 oz. cans pinto beans, rinsed and drained
1/2 cup chopped onion
1/2 cup ketchup (or catsup however you prefer to spell it)
1/2 cup strong coffee
6 slices bacon crisp - cooked, drained and crumbled
2 tblsp worshtershishtershire shause :
1 tblsp brown sugar

Combine all ingredients in a 9 inch cast iron skillet and simmer for 45 min or so untill desired consistency.

BBQ Baked russitt potatoes

Cook up some extra bacon as above
wash and prick the spuds with a fork, brush with bacon fat, season with salt and pepper. Cook on the indirect side of the grill for about 1-1/4 hrs 'till their soft and crushable and the skins are crisp.
Garnish with butter, your fav. BBQ sauce, sour cream, bacon, and chives.

Cole slaw is always a great side for pork
(Lookin' for a good slaw recipe - sweet and tangy - no friggin' raisins)

And/or grilled corn on the cob in the husk
soak in water 30 min - grill over direct heat for about 30 min turning occasionally 'till the husk is a little burnt.

I really like Tiger Sauce on grilled corn or sometimes Hellmans horseradish mayonnaise. (I know - mayonnaise on corn? Ya just gotta try it to understand!)

AND THEN FOR DESSERT - some of my mom's apple pie with her awesome cinnamin sauce and homemade french vanilla ice cream! ! !

I wish - mom passed on years ago, I miss that dang pie as much as her!

Have a happy Memorial weekend all, don't forget to think of our lost loved ones, veterans, and fallen hero's who made the ultimate sacrifice so that we can enjoy all of our freedoms and pursuits of happiness!

NOW LIGHT THAT DANG BBQ AND LET THE SUMMER BEGIN! ! !
post #2 of 13
Mmmmmm. What time should I be there?
post #3 of 13
Quote:
Originally Posted by 4cznskier View Post
[b].....

Cole slaw is always a great side for pork
(Lookin' for a good slaw recipe - sweet and tangy - no friggin' raisins)


NOW LIGHT THAT DANG BBQ AND LET THE SUMMER BEGIN! ! !
Try this recipe....
Large head of cabbage finely shredded
1 green bell pepper thinly sliced
1 red bell pepper thinly sliced

Dressing:
3/4cup of Helmanns mayo
4 tablepsoons of sugar
2 tablespoons of cider vinegar
1/3 cup of olive oil
1/3 teaspoon of celery salt
fresh ground balck papper
1/2 teaspoon of salt (approx)
1/4 cup whipping cream
post #4 of 13
Thread Starter 
Slaw with bell pepper.Thanks Ragin'. From your handle and locale I'd bet your the real thing. Hate to to pester ya for a 'nother recipe, but a good friend of mine is just CRAZY about crawdaddin' (me - I'd prefer a big, fat lobster or a king crab) 'twood be cool to hook him up with a geniune 'daddy recipe from a real Cajun! Baton Rouge was the red stick the trappers used for 'sumpin or a 'nother .... :
post #5 of 13
Thread Starter 
Quote:
Originally Posted by 4cznskier View Post


I really like Tiger Sauce on grilled corn or sometimes Hellmans horseradish mayonnaise. (I know - mayonnaise on corn? Ya just gotta try it to understand!)

Correction - make that wasabi mayo - not horseradish.

Tonight I'm BBQ'n up some "fricken chicken" and watchin a baby great horned owl walkin' around my back yard. I swear it's lookin' at me as if to say "ya gonna eat that"? Owls love chicken!
post #6 of 13
Sounds like a great rub and sauce. Out of curiosity, have you ever tried it on poultry? (My wife doesn't eat mammals.)
post #7 of 13
Quote:
Originally Posted by 4cznskier View Post
Slaw with bell pepper.Thanks Ragin'. From your handle and locale I'd bet your the real thing. Hate to to pester ya for a 'nother recipe, but a good friend of mine is just CRAZY about crawdaddin' (me - I'd prefer a big, fat lobster or a king crab) 'twood be cool to hook him up with a geniune 'daddy recipe from a real Cajun! Baton Rouge was the red stick the trappers used for 'sumpin or a 'nother .... :
Rumor has it when the French explore Iberville went up the Mississippi north of New Orleans he beached his boat on a high bluff on the east side of the river. Upon landing, he noticed a cypress branch (red wood) stuck in the ground with animal guts and fish heads impaled on the branch. This is believed to be territorial markers used by the local Indians to mark hunting grounds....

In regards to recipes, I have anything cajun your friend might be interested in! What specifically is he lookin' for? Crafish boil, etouffe', bisque, maque sho? Give me a pm and i'll find what he needs...
post #8 of 13
Thread Starter 
Quote:
Originally Posted by alpinedad View Post
have you ever tried it on poultry? (My wife doesn't eat mammals.)

I haven't. I think apple and vinegar lend themselves to pork best. The rub is probably good on most anything though. (what you rub on your wife is your business!) For smoke flavoring bird I prefer hickory. For seasoning Mrs. Dash or Montreal Chicken are good off the shelf rubs but they are so easy, and much cheaper, to make from scratch. Here is a different one that is a little more on the "herby" side.

2 tblsp ground coriander
2 tblsp sweet paprika
2 tblsp coarse salt
4 tsp ground cumin
4 tsp dried thyme
2 tsp dry mustard
2 tsp garlic powder
1/4 tsp ground allspice
1/4 tsp fresh ground white pepper
1/4 tsp cayenne pepper

Ever try "beer butt" chicken? Whole bird with a half full can of beer stuffed inside. As moist as it gets!

Credit where credit is due - most everything I have posted here is from Steven Raichlen's BBQ USA. He has written a few books all about 600 - 700 pages including one just on beer butt chicken. Also has a great website - and TV show.

http://www.bbqu.net/

Then there's "trash can" turkey. That's right - turkey cooked in a garbage can!:
post #9 of 13
Steven Raichlen's stuff is good. Another guy I like writes for Weber, Jamie Purveance. He has a couple of good BBQ books out.
post #10 of 13
Quote:
Originally Posted by 4cznskier View Post
I really like Tiger Sauce on grilled corn or sometimes Hellmans horseradish mayonnaise. (I know - mayonnaise on corn? Ya just gotta try it to understand!)

Mayonnaise on corn is definitely a good thing. I love elotes and anything similar. Grill the corn, slather it with mayonnaise, cayenne pepper, and crumbled cojita cheese or grated parmesan or romano. Quick and tasty.
post #11 of 13
out here in Cali (San Fran, to be more specific) some of us aren't as charmed by red meat fleshiness as the rest of the country so we go hell-bent for seafood.

I make some mean grilled jumbo squid, tentacles and all, plus have perfected the jumbo oyster grilling and whole trout (or other like-minded fish, which you just slap on the grill until they're tender enough to pull the entire bone configuration out with a flick of the wrist).

On the veg tip we just soak some asparagus in olive oil, toss 'em with a little salt and pepper and lay 'em straight on the grill.

and then there's the roasted beets...just wrap those suckers in foil and stuff deep into the coals before you start the rest of the cooking. They cook about the same amount of time as a baked potato (check 'em with a knife for suppleness). Serve by slicing and dripping with melted butter and lemon juice.

i usually whip up some homemade pizza to go on the side, but that's a different story...
post #12 of 13
Thread Starter 
Personally, this hilbilly would probably be inclined to use the squid for bait to catch a nice big fish for the grill, but everything else sounded really grubbin'!

Haven't had a beet in a hunnerd years......
post #13 of 13
^

Canned beets kind of suck. For years I wouldn't eat beets because I'd been raised on the sickly sweet canned ones. But then my crazy q'ing friend Hard Hitting Harry turned me on to the roasted ones with butter and lemon and I was hooked.

I even roast 'em and then use 'em in fruit smoothies (mixing them in with carrots, cherries, blueberries, peaches, and pinapple).

And the greens are good too. I actually just tossed some beet greens with olive oil, dill, salt, pepper, and cumin and then used them as a topping on a home made corn meal/crushed red pepper pizza crust. They passed the roommate seal of approval, so I know that they're fit for consumption on a semi-mass scale.
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EpicSki › The Barking Bear Forums › Mountain/Resort Related Forums › Food & Drink › Ladies and gentlemen... start your BBQ's!