Meats and Main Dishes
 
Page 3
 
 

Out Of This World Baby Back Ribs

Rub:


1/3 c. garlic salt
1/4 c. onion powder
1/2 c. dark brown sugar
1/2 c. paprika
2 Tbsp. allspice
1 Tbsp. dried ground chipotle chile
1 Tbsp. dried thyme
1 Tbsp. cinnamon
2 tsp. dried lemon zest
1 tsp. cloves
1 tsp. nutmeg
1/2 tsp. hot chili powder

Combine all ingredients (can be stored in air tight container)

Cooking your ribs:

Pat ribs dry and generously apply rub to front and back sides of the ribs. Pat thoroughly but gently to ensure that rub will adhere.

Place ribs meat side down on broiler pan. Cook at 250F for 2 1/4 hours.

Remove ribs from oven and place on aluminum foil.


Mix together:
1/2 c. apple juice per slab of ribs
1/2 c. grape juice per slab of ribs

Pour this mixture over ribs, seal foil and return to the oven for 1 hour.

 

Here are my ribs with the rub:



Take ribs from oven and remove foil.

Mix together:

3/4 c. of your rub and an additional 1/4 c. brown sugar

Apply a moderate coat of this mixture to meat side of your ribs. Place uncovered, meat side up back in the oven for 30 more minutes.


Mix together your glaze:

Equal amounts of Tabasco Chipotle Pepper Sauce and a good brand of your favorite honey.


Now increase oven temp to 350F. Brush both sides of our ribs with the above glaze.

This is when you can either place the ribs in the 350F oven for 10 minutes if you are finishing them inside, or place them on your outside grill for 10 minutes. You are caramelizing them.


Now all you have to do is sit down and enjoy some mighty tasty ribs.

 


Beer Can Chicken


1 large whole chicken (4 to 5 pounds)
3 Tbsp. Memphis Rub (Recipe Below) or your favorite dry barbecue rub
1 can (12 oz) beer

Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets, and set aside for another use. Rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Sprinkle 1 tablespoon of the rub inside the body and neck cavities, the rub another 1 tablespoon all over the skin of the bird. If you wish, rub another 1/2 tablespoon of the mixture between the flesh and the skin. Cover and refrigerate the chicken while you preheat the grill.

Set up the grill for indirect grilling** placing a drip pan in the center. If using a charcoal grill, preheat it to medium.

If using a gas grill, place all the wood chips in the smoker box and preheat the grill to high; then, when smoke appears, lower the heat to medium.

Pop the tab on the beer can. Using a "church key" –style can opener, make 6 or 7 holes in the top of the can. Pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity.

When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird.

Cover the grill and cook the chicken until fall-off-the-bone tender, 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour.

Using tongs, lift the bird to a cutting board or platter, holding the metal spatula underneath the beer can for support. (Have the board or platter right next to the bird to make the move shorter. Be careful not to spill hot beer on yourself.) Let stand for 5 minutes before carving the meat off the upright carcass. (Toss the beer can out along with the carcass.)

****Memphis Rub

1/4 c. paprika
1 Tbsp. firmly packed dark brown sugar
1 Tbsp. granulated sugar
2 tsp. salt
2 tsp accent (optional)
1 tsp. celery salt
1 tsp. freshly ground black pepper
1 to 3 tsp. cayenne pepper, or to taste
1 tsp. dry mustard
1 tsp. garlic powder
1 tsp. onion powder

Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat or light for up to six months. Makes about 1/2 cup. Enough for 4 to 6 racks of ribs.

** Indirect grilling on a Charcoal Grill:

To set up you grill for indirect grilling, light the coals. When they are blazing red, use tongs to transfer them to opposite sides of the grill, arranging them in two piles. Some grills have special half-moon-shaped baskets to hold the coals at the sides; others have wire fences that hook onto the bottom gate. Let the coals burn until they are covered with a thin layer of gray ash. Set the drip pan in the center of the grill, between the mounds of coals. Place the food on the grate over the drip pan, and cover the grill. You’ll need to add about 10 to 12 fresh briquettes to each side after an hour of cooking.

If you want to add a smoke flavor, add 1 to 2 cups of presoaked wood chips, or 2 to 4 chunks, to the coals just before you start to cook, and again whenever you replenish the coals.

Serves 4 to 6.

The Barbecue Bible
June 1998

 

 

Chicken Pot Pie

1 c. chopped onion

1 c. sliced celery

1 c. sliced carrots

1/3 c. melted butter

1 1/2 c. flour

2 c. chicken broth

1 c. half and half

1 tsp. salt

1/4 tsp. pepper

4 c. chopped chicken

extra 1/4 c. butter

Pastry-recipe below

Saute onion, celery and carrots in butter until tender crisp.  Add flour to sauteed mix. Combine broth and half and half. Gradually stir in chicken broth and half and half; cook while stirring over medium heat until thick and bubbly.  Stir in salt and pepper; fold in chicken. 

Make pastry, using recipe below. Divide pastry into two parts. Roll out one piece very thin, line sides of pan or dish, top with a layer of chicken mixture, dot with butter. Cut pastry remaining from this one piece into strips and cover chicken layer. Apply another layer of chicken mixture, dot with butter, and continue adding chicken and pastry.  End with layer of chicken mixture.

For top crust:

Beginning with 1/4 c. of butter, take the other half of the pastry, roll out and dot with a little bit of butter,  fold and roll, repeat until all on the butter is used.  Roll out thin, cover top of pie;  press edges together, prick  with fork and make a generous cut in center to allow steam to escape.

Bake in moderate oven 30 to 40 minutes until contents are bubbly and the crust is browned.

Chicken pie is served in the pan or dish it is made in.

 

Pastry Recipe:

1 1/2 c. flour

1 tsp. salt

1/4 c. chilled butter, cut into tiny pieces

1 large egg

2 to 3 Tbsp. ice water

 Mix together flour and salt; cut butter into mixture with knives or pastry blender until coarse crumbs form. Beat together the egg and water;  add flour to mixture, mixing lightly until a soft dough forms. Divide dough in half.  

 



TRIPLES with EMMA