CockyTalk's BBQ Cook Book

[cack™]

Everybody post your favorite BBQ recipes' (understand if you wont give away your special sauces). I would like to start BBQing and would like to know some of your tips. If we get a good response I'll put together a CockyTalk cook book.

[gamecock231983]

i have used this one a few times (not my recipe) really good on chicken or turkey

1 cup mayonaise
1 cup cider vinegar
1 tablespoon lemon juice
1 1/2 tablespoons black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne
Preparation:

Mix ingredients together and refrigerate for at least 8 hours before using. Brush lightly over chicken, turkey or pork during the last few minutes of grilling. This barbecue sauce is also great as a dipping sauce so set some aside before you start grilling to serve on the table.

[Drunkeneskimofo]

I don't have super solid measurements for all of it but I like making this. Be warned it's not a very thick sauce.

6oz Dr. Pepper
6oz Molasses
6oz brown sugar
8oz any store-bought bbq sauce of choice (I usually use sweet baby rays)
2oz vinegar
1oz liquid smoke
1/4 tsp black pepper
1/4 tsp white pepper
1/4 tsp crushed red pepper
1/4 tsp cayenne pepper
Usually put some source of chipotle in it (be it chipotle bbq sauce, real chipotles from a can or crushed chiptotle pepper)
Dash of ginger, chili powder, texas pete to taste

I've put cocoa powder, cinnamon, and lime juice and other spices in it at times. And made it at different levels of heat. It may sound weird but I've never had anybody not like it. It'll be fairly sweet unless you get aggressive with the hot spices. Habanero and chipotle hot sauces will get you there quick. I like it on the hot side myself.

Most importantly I always use a dr pepper, moleasses, brown sugar, and vinegar base. Cocoa powder adds a nice complexity to it as long as you just use a little bit.

This is based off the cheerwine bbq sauce recipe on the cheerwine website which supposedly is a third place winning recipe.

[cocky0]

Brine:

2 cups Brown Sugar (light or dark....your preference)
1 cup salt
2 tsp ground cumin
4 whole cloves
2 cloves crushed garlic
1 tbsp whole mustard seed
1 tbsp whole black peppercorns
2 bay leaves
2 pints of water
1 lb of ice

Bring all of those ingredients together in a large pot (except the ice) and bring it to a boil while stirring. As soon as the ingredients fully dissolve into the water, kill the heat and pour in the ice. Basically you want the brine to be completely cool before you add it to the pork.

Place the pork shoulder (or Boston Butt as it is normally called) into a very large ziplock bag and pour the brine into the bag as well. Completely squeeze all of the air out of the bag so that the pork is submerged on all sides. Place the bag into a foil pan and refrigerate for two days.

Dry Rub:
(For this rub, the "part" can be anything you wish. From a tablespoon to the lid from your old garlic powder container.)
8 parts Brown Sugar
3 parts Salt
1 part chili powder
1 part ground cumin
+1 spice of your choice (This can be anything you want or a combination of spices. I generally combine equal parts garlic powder, crushed mustard seed, crushed red pepper, and ground black pepper to make that last one part.) Thouroughly combine the rub and set aside.

After two days, remove the pork from the brine, rinse it off, and pat it dry with a paper towel. Then place it on a large piece of foil, and apply the dry rub. (Don't be prissy about it either....spice it up!!) Once you have the pork completely covered in the rub, wrap the foil tightly around it and refrigerate for another day.

Then on the day of cooking, smoke the pork for 12 hours at a temperature between 215-250. I'm going to assume you already know how to properly smoke a good piece of pork, so those details will be left out. As long as you keep the temperature right, the pork moist, and the smoke going, the pork will be ready and easy to pull at the end of 12 hours.

I personally reccomend no sauce for this meat as it will be plenty juicy enough if you've done everything right.

[Drunkeneskimofo]

Brine:

2 cups Brown Sugar (light or dark....your preference)
1 cup salt
2 tsp ground cumin
4 whole cloves
2 cloves crushed garlic
1 tbsp whole mustard seed
1 tbsp whole black peppercorns
2 bay leaves
2 pints of water
1 lb of ice

Bring all of those ingredients together in a large pot (except the ice) and bring it to a boil while stirring. As soon as the ingredients fully dissolve into the water, kill the heat and pour in the ice. Basically you want the brine to be completely cool before you add it to the pork.

Place the pork shoulder (or Boston Butt as it is normally called) into a very large ziplock bag and pour the brine into the bag as well. Completely squeeze all of the air out of the bag so that the pork is submerged on all sides. Place the bag into a foil pan and refrigerate for two days.

Dry Rub:
(For this rub, the "part" can be anything you wish. From a tablespoon to the lid from your old garlic powder container.)
8 parts Brown Sugar
3 parts Salt
1 part chili powder
1 part ground cumin
+1 spice of your choice (This can be anything you want or a combination of spices. I generally combine equal parts garlic powder, crushed mustard seed, crushed red pepper, and ground black pepper to make that last one part.) Thouroughly combine the rub and set aside.

After two days, remove the pork from the brine, rinse it off, and pat it dry with a paper towel. Then place it on a large piece of foil, and apply the dry rub. (Don't be prissy about it either....spice it up!!) Once you have the pork completely covered in the rub, wrap the foil tightly around it and refrigerate for another day.

Then on the day of cooking, smoke the pork for 12 hours at a temperature between 215-250. I'm going to assume you already know how to properly smoke a good piece of pork, so those details will be left out. As long as you keep the temperature right, the pork moist, and the smoke going, the pork will be ready and easy to pull at the end of 12 hours.

I personally reccomend no sauce for this meat as it will be plenty juicy enough if you've done everything right.

This sounds very good. Not really what I think of when I think BBQ since there isn't sauce but it sounds like it would be very good. I may have to cook this sometime.

[cocky0]

This sounds very good. Not really what I think of when I think BBQ since there isn't sauce but it sounds like it would be very good. I may have to cook this sometime.


Well if you want to add sauce to it, feel free. The seasonings used offer a nice balance for both red and yellow sauces, so you're set perfectly for either. I just prefer mine with either very little or no sauce at all.


**Also keep in mind that if you do add sauce, be sure to brush it on during the last few hours so that you don't create a block between the meat and smoke. Also sauces do tend to burn, so that short amount of time will help prevent that.

Now if anyone here has just never done BBQ and need some help picking the right slab of meat, a few key things to keep in mind are:

1) Fat is not a bad thing. Granted you want more meat than fat, but you don't want a super trim cut either. The right shoulder for the recipe I listed has a nice marbling throughout the meat as well as one side of about 1" thick fat.

2) When you cook the pork, place it on the grates fat side up. Why? Well the fat is going to melt during the cooking process. So if the fat is on the top, it will serve as a self-baster during those long 12 hours. The biggest flaw in low and slow cooking methods is maintaining moisture. So doing it this way in conjunction with a water pan will take that part of the problem out of the equation.

3) Maintain that temperature at all costs!! I generally go through 2-3 bags of charcoal as well as a bag or two of wood chips when I smoke pork. Basically invest in an oven thermometer if your grill is not equipped, and check on the temperature every couple of hours until you get a feel for it.

4) If you have one of those dome smokers that look like R2D2, you will most likely be missing a way to remove ashes from the coals. Those ashes will smother the coals and dramatiacally reduce your heat, so they have to go. What I can reccomend doing is every hour or so, poke at the coals with a stick or something to knock off the ashes so that the coals remain on top at all times. Also alternate your wet wood with dry wood to help keep that 215-250. (Don't try to remove the pan while it is hot unless you just really like the decorations in the burn ward.)

5) And last but not least: Be patient. Great barbecue is not the same as fast barbecue. My recipe takes four days to complete, but I promise that your patience will be rewarded. This goes double for the cooking process. Put the meat on the grates and leave it alone!! Don't prod it, slide it, flip it, or taste it during those 12 hours. And once you remove it, wrap it in foil again and let it sit for another 45 minutes before pulling it apart....NO EXCEPTIONS!

Anyways if you intend on doing some Q and you need help, feel free to shoot me a PM with your questions. As a matter of fact, feel free to ask me any cooking questions. I do quite a bit of it, and I do even more during the holidays. It's my hobby and my passion, so feel free.

[zappa]

Hash
1 cut up chicken,skinned and boned
3 lbs boneless pork
3 lbs london broil
3 lbs irish potatoes
1 lb chicken liver
2 ham hocks-boned
Grind meat and cooked potatoes
Add ham broth to cover
Season with kosher salt,black pepper,and texas pete
Slow cook until done

[MrTeamoney]

shredded chicken- simple and awesome

3 chicken breast
1 bottle of your favorite bbq sauce (i like Cattlemans Gold)

Grill the chicken breast over charcoal. Shred the chicken with 2 forks. Mix shredded chicken with sauce in an oven safe bowl. Bake in oven for a couple of mins to heat and then enjoy.

[CockyBocephus]

Sorry I'm not necessarily contributing, but if somebody knows the recipe or a similar recipe for the sauce they use at a place called Brown's BBQ in Kingstree, SC. I love that sauce and would be very appreciative if somebody had any information. Thanks, -CB

...oh, and in case you're not familiar with this sauce it is a dark vinegar base with spicy pepper seeds throughout.

[Jolly Roger]

Sorry I'm not necessarily contributing, but if somebody knows the recipe or a similar recipe for the sauce they use at a place called Brown's BBQ in Kingstree, SC. I love that sauce and would be very appreciative if somebody had any information. Thanks, -CB

...oh, and in case you're not familiar with this sauce it is a dark vinegar base with spicy pepper seeds throughout.
PM sent.

[NewberryCock]

EASIEST BBQ IN THE WORLD!
1 Boston Butt 6-7 lbs. trimmed of all outside fat
Salt and pepper roast then place in crockpot
Add 20-24oz of Cheerwine or Dr. Pepper soda
Cook on high for 6-7 hrs, until meat is falling off bone.
Take the roast out and let cool until it can be handled safely.Shred with fork and remove any interior fat.Place meat back in crockpot on warm,and add 1 bottle(16oz.) of your favorite BBQ sauce. Serve on buns when ready to eat.I used Sweet Baby Ray's sauce last time for a very sweet taste and added Shealy's" Red pepper and Vinegar" sauce to my individual sandwich to give it a little zing!

[scottycock]

anyone have a recipe for radd-dews mustard/vinegar sauce? the stuff is liquid crack!

[NewberryCock]

Radd-Dews is in Conway right?

[JNGolf]

Radd-Dews is in Conway right?

Yeah, HWY 701 S

[scottycock]

yeah their chicken bog is great too

[ertman420]

Wanna make it easy?

Procure:

Shredded pork from your favorite BBQ joint (There's a place on Farrow Rd. that is really good, it looks like a hole in the wall and I forget the name, but the best pork I ever found in Columbia)

White bread or hamburger buns

Dill pickle slices

1 bottle Shealy's vinegar-based sauce.

Place pork on bread. Add Shealy's. Top with pickle slices. Try not to collapse from the overwhelmingly perfect flavors.

This is what we usually do for tailgating... of course we get burgers, sausages, hot dogs, dips, chips, fried chicken, liquor, etc. as well but the BBQ is the main thing.

Enjoy!

[mpilot0705]

If you want some good juicy BBQ that isn't too hard then try this. This is how I started a few years ago, now I have changed it up quite a bit, but it is a good place to start to sort of see what you like and don't and go from there.

Go to your grocery store and go to where the packets of gravy are. There are some slow cooker packets of spices there and they have a BBQ packet that is a decent base. I made that packet as the directions said except I added cayene pepper and crushed red pepper to give it a little heat. Then I put that and a pork shoulder in a crock pot for around 2 hours on high and then cut it on low until it basically fell apart. Remember to put the pork fat side down in the pot. Then I pulled it, took the fat and bone out and drained the nasty part of the juice and you can serve it as is or put it back in the pot with the sauce of your choice until it is good and coated and ready to serve.


I also like to do ribs. I have a special rub I am experimenting with now, but it isn't quite done yet. I started out with a base of McKormick's pork rub. I just put in an entire small can of that. Then I put in some brown sugar (I would guess about 3/4 of a cup) some onion powder, garlic salt, red pepper and cayenne pepper, and a litlte bit of chili powder. Then I added a few tablespoons of oil (vegtable will do) and about 1/2 a cup of apple cider vinegar.) I tweaked the solids and liquids until I had a good paste and then coated the ribs. I wrapped them tightly in plastic wrap double layered for 12 hours.

I don't have a smoker so those of you in an apartment, condo, patio home, etc you might be in a similar spot. I take my grill and heat it up as I usually would for steaks or burgers or whatever. While it is heating I have my hickory wood chips soaking in a disposable baking pan. When they are good and soaked and the grill is ready I turn the right and middle burners off and leave the left burner on high and place the wood chips over this in the pan still. I let this heat up and make sure the grill is around 250-300 degrees. I then put my ribs on the right side of the grill and you get a good indirect heating. It takes a while to cook them like this but they will be fall off the bone. I usually smoke them anywhere from 5 to 8 hours depending on many factors, just make sure they are done. This is like the poor man's smoker I guess.

Also, if you want to do brisket or anything that needs to be slow cooked you can do it the same way and if you switch from left to right side of the grill you can use the hot grate to give it some grill marks if you prefer.

[The Yancey]

i don't have as many occasions to slow smoke whole pork butts these days as I used to. I have found a quick way to do decent BBQ for a few in just a few hours though. I buy a vacuum packed Hormel pork roast. They run around two pounds. They are already marinated and you can choose onion-garlic, mojo, or "roast" flavor for variety. I have had good results with all three. I throw it on a medium hot gas grill and sear it darkly on all sides. I then cut the heat down low to where the temp with the lid closed is around 250. I put the pork up on the bun warmer rack. If I want to smoke it at all I put my smoker box directly on the burner loaded with my choice of wood now. I let this slow roast for a couple of hours. Every 30 minutes I turn it and baste it with a mixture of bacon fat, robust Italian salad dressing, and some of my dry rub. I make my own rubs but you can use whatever commercial ones suit your fancy. When the internal temp gets to 155 to 160 I remove it from the grill and wrap it in foil and a towel and let it sit for 15 to 20 minutes for the juices to come back into the meat.

Now is when I use two large forks to pull the meat. I then douse it with a variation of a vinegar BBQ sauce and shake my dry rub on it. I put the pulled pork on a mesh grill pan and return it to the grill to crisp it a bit because I like my BBQ al dente. You can do and sauce yours as you please. This is easy and effortless and is very tasty! I made some last night. Here is a pic of the roast cooking and another of the finished pulled pork.

http://i146.photobucket.com/albums/r279/theyancey/P1010001-1.jpg

http://i146.photobucket.com/albums/r279/theyancey/P1010002.jpg

[Jay3Fan]

I found a vinegar based sauce on the internet that was really close to what I was used too. I have been using it ever since, with a few modifications. I usually make the small batch, boil the sauce for about 30 minutes, cook a few pork tenderloins in an oven bag, shred, douse with this sauce and put back in the oven for 30 minutes or so.

Quick easy recipe. Great for chicken as well.

To make 8 quarts


1-1/2 cups dark brown sugar
1-1/2 cups Worcestershire sauce
1-1/2 cups yellow prepared mustard
1 quart ketchup
1/2 cup freshly ground black pepper
1/2 cup crushed ground red pepper – not cayenne
3 quarts cider vinegar
2 quarts water
2 teaspoons liquid smoke
1 cup salt

To make 1-1/3 quarts


1/4 cup dark brown sugar
1/4 cup Worcestershire sauce
1/4 cup yellow prepared mustard
2/3 cup ketchup
1 tablespoon freshly ground black pepper
1 tablespoon ground red pepper – not cayenne
1 pint cider vinegar
1-1/3 cups water
1/4 teaspoon liquid smoke
2 tablespoons

[Antiochus]

Sorry I'm not necessarily contributing, but if somebody knows the recipe or a similar recipe for the sauce they use at a place called Brown's BBQ in Kingstree, SC. I love that sauce and would be very appreciative if somebody had any information. Thanks, -CB

...oh, and in case you're not familiar with this sauce it is a dark vinegar base with spicy pepper seeds throughout.

They do make good sauce. I am interested as well.

[GapoGamecock51]

This would be the easiest way to tell you guys to make Filipino "Tocino." it is a sweet, cured meat that is made in Philippines (and Puerto Rico and Cuba.) You can find the marinade, I believe, in the sauce section of your supermarket. If your looking to make it by hand in a slightly involved process go here (http://www.pinoyrecipe.net/pork-tocino-sweetened-cured-pork-recipe/).


http://www.orientalsuper-mart.com/ourstore/images/items/MamaSitaTocino.jpg (http://www.orientalsuper-mart.com/ourstore/images/items/MamaSitaTocino.jpg)



Gapo

[GapoGamecock51]

Ingredients

-1/2 kilo of pork sliced into slightly thin strips
-1/2 cup vinegar
-1/4 cup ketchup (used banana ketchup for this recipe)
-1/4 cup soy sauce
-1/2 cup brown sugar
-1 tbsp hot sauce (can add more if you want it spicy)
-1 can calamansi soda (sprite would do as a substitute)
-1 head of garlic crushed
-1 small onion minced
-salt to taste
-1 tbsp cooking oil
-1 tbsp sesame oil
-skewers
How to make Filipino BBQ




Combine the liquid ingredients, sugar, onions and garlic and touch of salt to make your marinade.
Add in the strips of pork. Let this marinade for a minimum of 1 hour, preferably overnight in the fridge.
Make sure you soaked your skewers to prevent them from burning when on the grill. Skewer the meat. Set aside to let the excess marinade to drip.
Boil the marinade until it's reduced to half. Transfer into a bowl and mix the oil. This would be a good glaze as we grill the bbq. Sesame oil makes the bbq aromatic as we grill.
Grill the skewered meat over charcoal for a few minutes. Probably would take about 5 minutes on each side. Brush both sides with the glaze to give it some shine and color.
My dipping sauce would just be some spiced vinegar. Crushed garlic, minced onions and chili in some cane vinegar with a few dash of fish sauce and about a tsp of sugar. Enjoy your Filipino BBQ.

I do not know if you can get banana ketchup (no, it isn't as bad as it sounds, and it is red) here in South Carolina, other than in Asian Food stores or Filipino food stores. I know of a Filipino food store in Sumter where we get our Filipino condiments and other cooking ingredients. If you want to know where it is at P.M. me.

I amended the ingredients to reflect how I saw the BBQ prepared. I amended a part that called for "calamansi" soda and stated Sprite was a good substitute. What I ate in the Philippines was marinated in Sprite and the other ingredients. What I ate was marinated in large quantities, then cooked all in one night. I got some that was extremely peppery, and some that was not. With this recipe I doubt it will be to peppery. For the record, the "hot sauce" mentioned in the ingredients, I do not remember ever being aware of it being a part of the ingredients used in the BBQ I ate from the street vendors I ate from in the Philippines and a the man who sold it at night in our neighborhood. To leave it in or take it out is a matter of personal preference. If the BBQ was "hot" in the Philippines, that that I ate was more than likely "hot" due to the pepper. That it might have been "hot sauce" is something I cannot definitively say for sure. The other thing is, is that the banana ketchup was basted on after the meat had been cooked. If you prefer to follow the directions concerning the banana ketchup, that's fine with me. Hope you all try it and like it. I enjoyed the kind I ate in the Philippines and hope that this recipe is a good approximation of what I had.