The-Hogs.net - Washington Football Discussion, Redskins to Commanders Era

In case you have not noticed, we have a new tailgate recipe in the main page: Baby Back Ribs with Redskin Potato Salad

Cooking is one of my favourite activities. I collect cookbooks from different cuisines and use them. After the Skins and fly-fishing, cooking is my thing (and I do it far more often than the other two).

It is obviously different to cook for a tailgate than it is for a BBQ meal! As a cook, I think that the recipe has several excellent tips. Particularly cooking the foil-wrapped ribs SLOW to keep them tender and juicy.

I am not a fan of pre-cooking. But it surely saves time when you want to do is drink and eat as opposed to cook with all the time in the world.

The recipe is great but it does not say anything about the BBQ sauce, which in my view is one of the best parts. Everybody has their own "secret" recipe. I like mine spicy and smoky, and instead of water (water???!!!) I thin my sauce with beer or another delicious alcoholic beverage (Whiskey and Rum work great).

Any recipes for good BBQ sauces out there? If you show me yours I -might- show you some of mine.

Given that nobody likes to cook here but you may have to one day at a tailgate, try:

http://fp.enter.net/~rburk/sauce-rub-ma ... sauces.htm

http://www.recipegal.com/bbq-sauce/default.htm

http://www.starfishcons.com/pages/bbqsauce.htm

http://bbq.about.com/library/recipes/blsbrec5.htm

In particular:

http://www.epicurious.com/recipes/recip ... views/2287

And:

Jack Daniel's BBQ Sauce

INGREDIENTS:

2 cups fresh mushrooms, sliced
1 cup beef broth
1/4 cup Jack Daniel's Whiskey
3 tablespoon butter
2 tablespoon flour
2 green onions, chopped
1 tablespoon fresh parsley, chopped
1 clove garlic

PREPARATION:

Rub saucepan with garlic, discard garlic. Melt 2 tablespoons butter, stir in flour. Slowly add broth, stirring constantly. Add parsley, cook until thickened, set aside. Saute mushrooms and onion in 1 tablespoon of butter until tender. Add whiskey and thickened broth. Simmer several minutes over low heat. Serve over grilled or broiled chicken. Makes 2-1/2 cups.

I'll definately paying attention and taking notes.

I want to learn how to kick and especially grill. I attempted to cook some ribs and I was scared to eat them because I had never done it b-4 and I wasn't sure if I was doing it right.

I didn't die so I must be on the right track!

C'mon, there's lots of people here that like to cook (or probably moreso like to eat quality food).


I'll even give you my latest simple tailgate recipe. Anyone can do it in 5 minutes of prep time and it's cheap.


Wrap a spoonful of thawed 100 count shrimp and some shredded or crumbled cheese (mix it up with bleu, sharp cheddar or pepper jack) with one thinly sliced piece of smoked turkey breast and one normally sliced slab of ham.

Toothpick it together and bake for 15 minutes or so then refrigerate until ready to leave.

Toss them on the grill just long enough to warm and serve on a hot dog roll with an avocado/chipolte sauce, which is simply throwing an avocado, a papaya and two chilpoltes in a blender with one shot of Captain Morgan's and a half a beer.

My favourite recipe is a combination of tomato sauce, molasses, Jamaican Jerk marinade, Jamaican Jerk sauce, and Demerara Rum. It is a bit spicy, only mildly hot, and delicious.

I have to cook that for you sometime people.

There are a few other ingredients (including some ground spice wood to give it a smokey flavour) and cooking methods (slow cooking, etc) but you will be 85% OK with that PLUS the cooking method described in the exclusive article to avoid any -BURNING- the ribs and the sauce (which spoils everything).

i could have done an entire article on the bbq sauce alone. thats why i left it at "your favorite bbq sauce". personally i don't really have a fav, i usually try to do something new everytime i make bbq sauce. there's so many different versions of it, i never get bored.

mmmmmmm.... baby back, baby back, baby back ribs.

Try adding a little bit of Liquid Smoke to your bbq sauce too!

Sounds good, but as for the BBQ sauce...

Mushrooms are a fungus, don't put them in your mouth, haha.

One of my favorite/easy things to make is mini cheeseburgers. So easy, just take whatever ammount of ground beef you want, flatten it out on a large area, season it and fold it over and smush into a big square (more or less) then cut it up into even, little sqares (2 or 3 square inches?) then you've got a bunch of easily prepared mini burgers.

Buy a bag of dinner rolls from your local supermarket and apply a thin layer of mayo to each side of the roll (so the juice from the burgers doesn't seep through and get them soggy.

Then serve a big platter of burgers with some sliced cheese on the side and whatever other condiments you want.

hailskins666 wrote:i could have done an entire article on the bbq sauce alone.

Maybe in the future ...

Whats liquid smoke?

Chris Luva Luva wrote:Whats liquid smoke?

It's exactly what it sounds like it should be.


They condense smoke, usually from hickory chips, into liquid form, strain it, then bottle it.


It tastes like smoked tar straight from the bottle, but the right amount really adds to a dish.


Get a little at your grocery store, it's usually with the other condiments and sauces. Get the small bottle to start, because a little goes a long way.

curveball wrote:

Chris Luva Luva wrote:Whats liquid smoke?

It's exactly what it sounds like it should be.


They condense smoke, usually from hickory chips, into liquid form, strain it, then bottle it.


It tastes like smoked tar straight from the bottle, but the right amount really adds to a dish.


Get a little at your grocery store, it's usually with the other condiments and sauces. Get the small bottle to start, because a little goes a long way.

It's good stuff. I use it quite often. Put a dash on your burgers when you grill or fry. Also good to put in the water when you boil potatoes or rice. Excellent with homemade bbq sauce. The possibilities are endless.

Man, this thread id making me hungry!

Liquid Smoke is great with a lot of things but as curveball said... learn to use it first, and use it in moderation.

I've recently come into the knowledge that SERIOUS hot dog eaters will boil or steam their hot dogs BEFORE char broiling them... so i thought... what a great opportunity to infuse some smoke flavor... so now I boil the hot dog in some water with about half a teaspoon of liquid smoke... let it boil until the hot dog is cooked and then take those bad boys to the grill.

Mmmmmmm....

BossHog wrote:Liquid Smoke is great with a lot of things but as curveball said... learn to use it first, and use it in moderation.

I've recently come into the knowledge that SERIOUS hot dog eaters will boil or steam their hot dogs BEFORE char broiling them... so i thought... what a great opportunity to infuse some smoke flavor... so now I boil the hot dog in some water with about half a teaspoon of liquid smoke... let it boil until the hot dog is cooked and then take those bad boys to the grill.

Mmmmmmm....

Ok. So if you cook them by boiling them are you just taking them to the grill to reheat them at a later time?

Chris Luva Luva wrote:Ok. So if you cook them by boiling them are you just taking them to the grill to reheat them at a later time?

You are getting the hang of it Chris!

But not just to heat them up. You can add sauces and the fire on the grill changes the flavour too.

You can also actually pre-cook other meats. The secret is NOT to PRE-OVERCOOK them.

JSPB22 wrote:Man, this thread id making me hungry!

And I thought that the thread was dead for a while ...

The secret is NOT to PRE-OVERCOOK them.

If that's not the secret, then what is??


Seriously, though, this thread is awesome. It could use some more discussion on home-made BBQ sauce, though :-"

Here's a really easy BBQ sauce recipe. Tweak it to your own tastes.




Carmelize a chopped large red onion, (about 5 minutes over a medium heat) add a couple of cloves of minced garlic and a few seeded serranos minced with a pat or two more of butter. Cook for about 2 or 3 minutes then add a few splashes of Worchestershire sauce and about a half cup of red wine vinegar. Bring that to a simmer then add about six Roma tomatoes minced a pinch or two of brown sugar and two shots of tequila. Let it cook for about 10 minutes. Dump it in the blender until you have your desired consistency.

I add my spices after that. The usual suspects, cumin, ginger, whatever strikes your fancy.

Redskin in Canada wrote:

Chris Luva Luva wrote:Ok. So if you cook them by boiling them are you just taking them to the grill to reheat them at a later time?

You are getting the hang of it Chris!

But not just to heat them up. You can add sauces and the fire on the grill changes the flavour too.

You can also actually pre-cook other meats. The secret is NOT to PRE-OVERCOOK them.

Ok. My girlfriend and I cooked some ribs about a month ago. She boiled them before I stuck them on the grill. At what point do you stop boiling them? Should I have wrapped them up in foil? How much sauce should I have coated the ribs with in the foil? How long should I have cooked the ribs on the grill?

I might have to cook something before it gets too cold!

I've not tried to make my own bbq sauce, although once I did while making pork bbq. It was ok but nothing spectacular but I am so trying curveball's recipe.

I've never been good at cooking ribs so I'll let Scott do that part.

CLL,
I usually use the "Country Style" ribs which are much meatier than regular ribs.

Soak hickory chips in water for at least an hour. You can buy wood chips at any grocery store....look for next to the charcoal briquets.

Liberally sprinkle ribs with season-all, granulated garlic, and pepper. Let ribs sit at room temp for 20 min.

Put soaked chips in smoker box in grill, or wrap them in aluminum foil, make sure to poke plenty of holes in foil, place in grill and get grill med/high temp. This allows the wood chips to start to smoke.

Once temp is achieved, place ribs on grate furthest from heat source. I use my upper grate on my gas grill. Turn heat down to medium low, or open vents if using charcoal grill.
The trick is to cook on indirect heat and SLOW. Turn every 15-20 min. Don't rush. Takes almost an hour. I probably turn 3-4 times.
Slather bbq sauce on during the last 5 minutes of each side. Be careful sauce will burn easily. Serve with homemade fried rice and kimchee. Die and go to heaven.

How do you control the temp when using charcoal? Is it just by opening the vents?

Been a while since I've used a charcoal grill. Gotten lazy I guess.

Put the grate up at it's highest setting. Open vents. Spread briquets out somewhat, and check meat every 10 min. Turn once meat starts to change to a deeper "crisp" look. The more you bbq, the more an experienced eye you will get. Remember to cook bbq slow. Better to cook slow, than to cook too fast and make the meat tough. You can always zap them in the microwave a couple of minutes if there is any doubt to the doneness.
Hey, let me know if you give them shot.

Has anyone tried the ribs you cook in Coca-Cola?

These are the best ribs I've ever had.
But I'm no expert.