'SALLY'S  BBQ Recipes & BBQ Hints

                               September, 2008

Touch Test
NO thermometer?  Professional chefs use touch to tell when steaks are done.
Here's how:
Press center of steak with your finger ...
Rare Steak - feels quite soft to the touch.
Medium-Rare Steak - has some resistance but yields to the touch.
Medium Steak - starts to feel firm but still has some give in center.
Well-Done Steak - Feels very firm

Advanced Grillings Tips - Poultry: Chicken, Turkey
*  The trick to grilling chicken is to do it slowly and turn it frequently.  Approximate cooking time is 20-30 minutes for chicken breasts, tenders or thighs, and 20 minutes per pound if chicken is whole.
*  When cooking chicken with skin on, put a layer of foil on the bottom rack of the grill and cook the chicken on the middle or top rack.  This will reduce the flare-ups and decrease the chance of burning.
*  To check if chicken is cooked through, squeeze it.  When the juices run clear it is probably done.  Double-check by slicing open one of the bigger pieces when you think it is done.
*  To thaw frozen chicken, remove from freezer and place in the refrigerator the day before use.  If in a hurry or for the same-day use, place chicken in a bowl and fill with cool water.  Allow to soak until thawed.  Change water every few minutes to speed up the process.

Sally's Jazzed-Up BBQ Chicken
4-6    Boneless, Skinless Chicken Breasts
'Sally's BBQ Sauce'
2 Red Bell Peppers, sliced
1 Yellow Onion, sliced
1 Tbsp. Butter

Preheat grill to medium-low heat.  Grill chicken 20-30 minutes, turning frequently, until don.  To check for doneness, squeeze chicken to see if juices run clear.  If you aren't satisfied, cut open to check.  Baste chicken with sauce during last 5 minutes of cooking, turning every 1-2 minutes.  Remove chicken from grill and allow to sit 2-3 minutes before serving.

Combine red peppers, onion and butter in a frying pan and saute until tender.  Serve over chicken.  Makes 4-6 servings.


Barbeque Slaw
(Move over ordinary coleslaw - this easy barbeque-flavored variation is sure to become a favorite in your family)
1/3 cup Sugar
1/3 cup Ketchup
1/3 cup White Vinegar
11 cups shredded cabbage (about 1 medium cabbage)

Combine first 3 ingredients in a small saucepan; bring to a boil, stirring until sugar dissolves.  Pour hot vinegar mixture over cabbage; toss well.  Cover and chill at least 3 hours.  Makes 8 servings.

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                                  August, 2008

Grill Tips
*  Make small cuts into the meat before you apply a rub to insure greater depth of flavor.
    No cutting is necessary for marinates.
*  Don't flip too soon!  Make sure there has been sufficient cooking to sear in juices.

Rubs & Marinades
Rubs are combinations of dried spices and herbs that add flavor and texture.  Massage into raw meat or fish to create a delicious coating.
Marinades are seasoned liquids that help moisturize and tenderize.  They are great for tougher, less expensive cuts of meat.  Select thinner slicees to allow better absorption of flavor.

How to Make a Smoker Box
Tear off a piece of heavy-duty aluminum foil, 12" long.  Place wood chips in the middle and wrap securely.  Poke holes in top of pouch with a meat thermometer and it's ready to go.  For large cuts of meat like roasts, place the wood chips in water and soak 30 minutes to 2 hours, then place wood chips in smoker box.   For smaller cuts of meat, dry chips are fine.  Place your smoker box under the grilling grate, directly over the flame.  Turn grill to high heat until smoke begins to rise from pouch.  Inmediately turn grill down to desired cooking temperature.  Cook your food on the appropriate temperature and let the wood chips go to
work!

Mop Sauce
1 cup Cider Vinegar
1 Tbsp Salt
1 Tbsp Brown Sugar
1 tsp Minced Garlic
1 Tbsp Dried Chopped Onion
1 tsp Horseradish or Cayenne Pepper
1/2 cup Cola or Root Beer (not diet)
Mix all ingredients together in a bowl.  Remember, marinating meat in sauce at least 30 minutes before grilling gives meat a more robust flavor.  Makes 2 cups.

Smoked & Mopped Pulled Pork
1  3-5 lb. Pork Shoulder Roast
2 cups 'Sally's' BBQ Sauce
1 Smoker Pouch (see above)
   Mop Sauce Marinade (see above)
Place smoker pouch directly on the fire under the grate and turn to high heat until smoke begins to rise from holes.  Immediately turn down to medium heat.  Place roast on upper grill rack, or use foil under roast if grill only has one level.  Begin basting roast after 30 minutes of grilling and repeat this process every 30 minutes, until done.  Grill until the internal temperature reaches 165-180 degrees, turning every 15-20 minutes.  Remove from grill and allow to sit 10-15 minutes.

Using two forks, tear meat into fine shreds.  Mix shredded meat with heated BBQ sauce, or serve separately.  Serve on a toasted bun or bread with coleslaw on the side or on the sandwich.  Makes 4-6 servings.

Garlic-Cheddar Taters
6 Russet Potatoes
6 Tbsp Butter
3 tsp Minced Garlic
1/2 Cup Grated Cheddar Cheese
Salt and Pepper, to taste
Preheat grill to medium-high heat.  Cut two lengthwise slits 2/3 of the way through each potato, then cut from side to side every 1/2 - 1" apart.  Carefully hold slits open and divide 1 Tbsp butter into slits of each potato.  Cover each potato with garlic and cheddar cheese.  Wrap each potato in aluminum foil, shiny side in, and place on grill.  Bake 40-50 miinutes, or until potatoes are tender when pierced.  Makes 6 servings.

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                                     July, 2008

A Little Humor on a hot July day ...
Barbeque Restaurant - Matching furniture, taped music, printed menus.  Accepts credit cards.  Member of the Chamber of Commerce.
Barbeque Joint - Screen door, juke box, beer, chalkboard menu.  The cook is nicknamed 'Bubba' - cash only.
Barbeque Dive - Torn screen door, tatoos, beer, whiskey, flies.  No menu.  The cook's real name is 'Bubba' and she has a prison record.  You don't tell your mama you go there!


Food Safety
Gathering & Storing Groceries
Place packages of raw meat or poultry into plastic bags to collect leaking juices and prevent cross-contamination.
Immediately refrigerate meat and poultry once you get home.
Freeze poultry or ground beef right away if you don't plan to use it within one or two days.  Freeze any other meats within 3-4 days of purchase.

Thawing
Thaw meat and poultry thoroughly before grilling.  This allows even cooking for all cuts.
Never defrost food at room temperature.  The safest method for thawing meat or poultry is in the refrigerator.  You may also thaw unopened, airtight packages weighing 3 lbs. or less by submerging in cold water; change the water every 30 minutes.
If you are in a hurry, defrost food in the microwave.  This is only recommended if the food is to be grilled immediately.

Marinating
Marinating is an excellent way to tenderize meats (acid breakds down connective tissues in the meat) and impart full flavors of herbs and spice.  Depending on the type and size of meat, marinating can take from 30 minutes to a couple of days.
Fish and seafood are generally marinated an hour or less.  The larger and tougher the cut of meat or poultry, the longer marinating time it will take.
Always marinate food in the refrigerator; never marinate on the counter.
If some of the marinade will be used later as a sauce for the cooked food, reserve some marinade for this use before marinating or basting raw food.
If leftover marinade is to later be used on cooked meat, always bring the leftover marinade to a full boil to destroy any harmful bacteria that may be present.
 
Is it Done?
Whole poultry (dark meat)                   180 degrees
Poultry Breasts                                    170 degrees
Ground Beef                                        160 degrees
Beef, Veal & Lamb                                                 
(steaks, roasts and chops)                     145 degrees
 Pork                                                    160 degrees
 Fish                                              Flakes with a fork
                                                  

Barbeque Roasted Salmon
1/2 C.     Pineapple Juice
2 Tbsp.   Fresh Lemon Juice
4 (6 oz)   Salmon Filets
2 Tbsp    Brown Sugar
4 tsp.      Chili Powder
2 tsp.      Grated Lemon Rind
3/4 tsp.   Ground Cumin
1/2 tsp.   Salt
1/4 tsp.   Ground Cinnamon
Lemon wedges (optional)

Combine first 3 ingredients in a zip-top freezer bag; seal and marinate in refrigerator 1 hour, turning occasionally.
Remove fish from bag; discard marinade.  Combine sugar and next 5 ingredients in a bowl.  Rub over fish; place in an 11x7" baking dish coated
with cooking spray.  Bake at 400 degrees for 12 minutes or until fish flakes easily when tested with a fork.  Service with lemon, if desired.  Makes 4 servings.

Grilled Vegetables with Cilantro Butter
4 ears       Fresh Corn with husks
                Cilantro Butter
4              Tomatoes, medium, halved
4              Zucchini, medium, cut into 1" thick slices
1/2 tsp      Salt
1/2 tsp      Ground Pepper, freshly ground
Garnish:  fresh cilantro sprigs

Soak corn in water to cover 1 hour.  Peel back corn husks, leaving husks attached.  Remove silks. 
Spread Cilantro Butter evenly over corn, tomato, and zucchini; sprinkle with salt and pepper.  Pull husks over corn, and twist ends tightly.  Place corn on food grate.  Place tomato and zucchini in a grill basket.
Grill vegetables, covered, over medium-high heat (350-400 degrees) 10-15 minutes or until zucchini and tomato are tender, turning corn often.  Grill corn 5-10 more minutes or until tender.  (Husks will blacken).  Remove husks, or pull them back and knot ends to make a "handle" for corn.  Makes 4 servings.

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                                  June, 2008

The Basics of Grilling vs. Barbequing
Grilling is a quick method of cooking by a direct source of heat. 
Note - the term 'quick' is applicable when discussing grilling.  To prevent it from being dried out, the meat needs to cook much quicker, therefore requiring a much higher temperature.   Because it is also placed directly over the heat source, the possibility of burning is much stronger and turning the food frequently is required.  The grilling method should be used on foods that take less than 25 minutes to cook such as steaks, chops, fish and vegetables.
 
Barbequing is a method of cooking food with an indirect heat source of fire, heated wood or hot coals and may include the use of marinades or basting sauces.  Barbequing requires these essential ingredients:  a low cooking temperature, generally from 200-225 degrees and a  smoke cloud from wood and time.  Barbequing is ideal on larger cuts of meats such as whole chickens and turkeys, beef brisket and St. Louis Style Ribs.

There is no right method to enjoying outdoor cooking.
Each has its merits and is nicely suited for cooking different types of food.


HEATING TIPS
Grill:    Grill thawed ribs meat-side up (without sauce) on medium heat (400-525 degrees F) for 6 minutes.  Brush on Sally's BBQ Sauce, turn ribs over and grill for another 4 minutes.

• Broiler:    Heat for approx. 5 minutes.  Remove and brush on 'Sally's BBQ Sauce.  Place ribs back in broiler for 1-2 minutes.
• Oven:    Place on sheet pan, cover with 'Sally's BBQ Sauce and heat 350 degrees F for 10-15 minutes or until ribs reach an internal temperature of 150 degrees F.
  

 

THE EASIEST BBQ RIBS
5 lbs.      St. Louis Style Ribs, cut into 3 slabs
1-3/4 t.    Salt
1/3 C.     'Sally's' BBQ Rub
              'Sally's' BBQ Sauce - Original or Hickory
(Recipe for a charcoal grill)

1.  Season the ribs all over with the salt, then sprinkle with Sally's Rub.  Wrap each slab in a double thickness of heavy-duty aluminum foil.  Let stand while building the fire.

2.  Build a charcoal fire in an outdoor grill for direct high grilling and let burn until the coals are almost completely covered with white ash.

3.  Spread out the coals and replace the grill grate.  Place the foil-wrapped ribs on the grill and cover.  Adjust the vents to partially open to maintain the heat to medium.  Grill, occasionally turning the packets with long tongs without piercing the foil, for 45 minutes.  Open the vents all the way.  Cover and grill, occasionally turning the packets, until the ribs are tender (open a packet to check, but be careful, as the juices are hot and steamy), about 30 minutes more.  Transfer the packets to a platter.  Open carefully and discard the juices.

4.  Remove the grill grate from the grill and add about 3 lbs. of charcoal briquets to the coals.  Let the fresh briquets burn until they are almost completely covered with white ash.  Spread the coals in an even layer and return the grate to the grill.

5.  Return the ribs to the grill.  Brush with half of Sally's BBQ Sauce, turn the ribs, abd brush with the remaining sauce.  Grill until the undersides are glazed, about 2 minutes.  Turn and glaze the other sides about 2 minutes longer.  Transfer to a cutting board.  Let stand for 5 minutes, cut into individual ribs, and serve hot.

Not-Too-Sweet Cornbread
4 T.       Unsalted Butter, melted and divided
2/3 C.    Yellow Cornmeal, preferably stone-ground
2/3 C.    Flour
1 T.       Sugar
1/2 t.     Baking Soda
1/2 t.     Salt
1 C.       Buttermilk or 3/4 C. Plain Yogurt whisked with 1/4 C. whole milk
1           Large Egg

1.  Position a rack in the center of the oven and preheat to 400 degrees.  Pour 2 T. of melted butter into an 8-inch square baking pan.  Place the pan in the oven until it is very hot, about 2 minutes.  Don't worry if the butter browns a bit.

2.  Whisk the cornmeal, flour, sugar, baking soda, and salt in a medium bowl to combine.  Make a well in the center.  Whisk the buttermilk, egg and remaining 2 T. melted butter in another medium bowl.  Pour the wet ingredients into the well in the dry ingredients and mix with a wooden spoon just until the batter is smooth - do not overmix.  Spread evenly in the hot pan.

3.  Bake until the top is golden brown and springs back when pressed in the center, about 20 minutes.

4.  Cool in the pan for 5 minutes.  Cut into squares and serve hot.

Variation:  Spicy Cheese Cornbread:  Add 1/2 c. shredded extra-sharp cheddar cheese and 1 jalapeno, seeded and minced, to the batter.  Sprinkle 1/3 c. shredded extra-sharp cheddar cheese on the batter just before baking.

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