OK, Tailgate Season BBQ Chowdown and Good Eats
Its that time of the year, football and the art of BBQ and other wise good eats. A new friend of the Barnyard , a Cluttered Eclectic Mind, Ron brings the art of the grill to the forefront. I think that this is an important topic this time of year. I have no reason to keep my BBQ tips secret, I want everybody to enjoy and expand upon the conversation. I have probably cooked more meals over hot coals than an electric coil, I learned to cook on the grill and fire ring. Lets have some food fun, post a favorite recipe for the season or a BBQ tip.
What is your favorite football party nosh contribution?
10 comments:
Keep it simple--a mechanically separated chicken tube steak on the grill, toast the bun, put on some yellow mustard--classic!!
goat, did i ever tell you that i am a certified (possibly certifiable) bar-b-que judge with the kansas city bar-b-que society? i love bbq! we cook out every chance we get. a favorite around our house goes like this:
1/2 c light mayo
2 cloves pressed garlic
1 tsp (or to taste) ground chipotle pepper
1 Tbsp lime juice
1 lb pork - loin or chops
mix everything together (except the pork) and set 1/2 of the sauce to the side. cook the pork on the grill brushing occassionally with the sauce. serve with the reserved sauce for dipping. tastes great with grilled corn and potatoes...
sweet and spicey dry rub
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 cup Anchos, dried, ground
1 tablespoon black pepper
1 tablespoon chili powder
1 tablespoon ground red pepper
1 tablespoon cumin
2 tablespoons sweet paprika
1 1/4 cup brown sugar
2 tablespoons lemon zest, minced fine
1 teaspoon sea salt
Good stuff. Nothing to contribute, though, so I'll just take notes.
My rub is very similar but minus the brown sugar, I like to rub the meat down with chile garlic oil before rubbing in the dry seasonings. Here is my blend
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
2 tbsp chile powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp oregano
1 tbsp thyme
1 tbsp ground coriander
2 tsp ground cumin
1 tsp crushed red pepper
I also have come to prefer natural mezquite charcoal to the processed kind or fruit or nut woods like almond or peach.
For T-bone steak I like a marinade made with Canadian spice, red wine vinegar, and oil. For two T-bones that's 1 tbsp. Canadian spice, 1 tbsp. red wine, and two tbsps. olive oil. Rub on steaks, refrigerate for at least 30 minutes (longer is better) and grill. Simple and hard to beat. Now I'm hungry! :)
gayle, do tell, what is "canadian spice"?
Yea, Gayle, what is 'canadien spice'?
Canadian Spice was the sixth Spice Girl. But she got dropped when it was found she could not dance.
Goat, what kind of new, fancy glazes do you have for pork?
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