Owner: The BBQ Brit URL:http://www.bbqbrit.com Join Date: Tue, 15 May 2007 15:46:11 -0500 Rating:0 Site Description: I'm a BBQ loving British dad of one, with another on the way, this is my blog where you will find all kinds of information on BBQing, grilling, and simply great BBQ recipes. Site statistics:Click here
Looking for the non BBQ posts? 2007-06-01 18:50:20 Last night I reorganized the site a little, the BBQ
related posts
are now here, on BBQBrit.com, everything else is on the new TheBigBrit.com!
Recipe: Chris Lilly’s Competition BBQ Ribs 2007-06-01 17:30:03
Courtesy of Food Network here is another rib recipe, this recipe originally comes from ChrisLilly
, the head chef of Big Bob Gibson’s Competition Barbecue Team. The recipe on Food Network makes use of an oven, I have changed it to be cooked in a smoker.
Directions
1. Remove the membrane from your ribs.
2. Dust the ribs with Chris Lilly Competition BBQ
Rib Rub.
3. Let the ribs sit for 2 hours while you prepare your smoker.
4. Smoke the ribs at 215 - 225 degrees for 3 1/2 hours.
5. Mix 1/2 cup apple juice per slab and 1/2 cup grape juice per slab.
6. Place each rib on its own large piece of aluminum foil.
7. Add some of the juice mixture to each rib, and wrap tightly in the foil.
8. Return to the smoker, and cook at the same temperature for 1 1/2 hours.
9. Mix 2/3 cup of barbecue sauce and 1/3 cup of pure honey.
10. Remove ribs from foil and heavily mop ribs with sauce.
12. Place on a grill for about 30 seconds on each side to caramelize the glaze.
13. Eat, and enjoy!
BBQ Sauce Basics 2007-05-30 13:00:50 The earliest known barbecue sauce is a mix of vinegar and pepper, that was used in the 18th Century in North Carolina and Virginia. Vinegar is still used as a base for BBQ
Sauce to this day, but other bases have become more prevalent, such as tomatoes, mustard or mayonnaise.
Different regions of the US prefer different types of barbecue sauce:
North Carolina and Virginia favor a thin, vinegar sauce with sugar, black pepper, and crushed red pepper.
South Carolina sweet mustard and vinegar sauces are common.
Smoky mountains sauces are usually thin and are prepared with ingredients that include tomato, ketchup, sugar, and vinegar. They tend to be a bit sweeter with a little less vinegar than sauces that are popular along the coast of North Carolina and Virginia.
Georgia a thin tomato, vinegar, and mustard sauce is preferred.
Florida adds fruit and fruit juice to a sauce with a tomato base.
A white barbecue sauce prepared with a mayonnaise base is popular in Northern Alabama.
Worcestershi Read more:Basics
I Want One! 2007-05-29 19:14:47 Used to great affect by the Smokin Cracker BBQ Team I bring to you a smokers made by Spicewine Ironworks.
They Feature:
Fully Insulated (up to 1200 degrees) Double Wall Construction
Extra Large Multi Rack Cooking Area
Large Water Pan with Drain
Easy Clean Out Ash Pan
Easy Slide Adjustable Shelving
Pop-out Cooking Racks for Easy Cleaning
Fully Adjustable Damper Vents
Your Choice of Colors
Heavy Duty Casters
Spring Loaded Heat-Proof Door Handles
They are also made in a stack configuration, which I much prefer over a smoker with a side mounted fire box, a post in the future will explain why.
Now if only they would give me a “free sample” I’d be happy to post a full review. Talking of which, if you produce a BBQ related product and would like us to post a review of it on the site, pop us an email at thebigbrit@thebigbrit.com.
Recipe: Chris Lilly Competition BBQ Rib Rub 2007-05-29 18:58:18
Courtesy of Food Network here is another rib rub, this recipe originally comes from ChrisLilly
, the head chef of Big Bob Gibson’s Competition Barbecue Team.
Ingredients
1/2 cup dark brown sugar
1/2 cup paprika
1/3 cup garlic salt
2 tablespoons onion salt
2 tablespoons chili powder
1 tablespoon cayenne pepper
1 tablespoon black pepper
1 1/2 teaspoons dried oregano
1 1/2 teaspoons white pepper
1 teaspoon cumin
Directions
Mix all the ingredients together in a bowl.
Read more:BBQ
Father’s Day Gift Idea: Silicone Oven Mitt 2007-05-29 18:45:20 If, like me, you grilled or barbecued over the weekend you may have a burn or two to show for your hard work slaving over a grill. Here is a great way to protect yourself from the heat produced by a hot grill, silicone oven mitts.
Heat-resistant up to 500 degrees F these gloves should protect your hands in most grilling situations. They are also dishwasher-safe, for easy clean up. Finally they are waterproof so you can wear them while cutting up those fresh out the smoker ribs you just finished!
Read more:Father
, Silicone
Grilling With Food Network 2007-05-28 18:51:55 All week on Food Network
it is “Grillin’ and Chillin’” week, it’s a great time to catch up on you favorite BBQ and grilling episodes.
They also have a chance to win $65,000 in cash, to build your outdoor dream kitchen, in the Ultimate BBQ Sweepstakes!
Read more:Grilling
Recipe: Grilled Corn 2007-05-28 18:36:18
Directions
1. Soak the corn, with husks on, in water for at least 10 minutes
2. Grill the corn over high indirect heat for 30 minutes, or until tender
3. Peel back the husk and either use as a way to hold the corn while eating, or discard
4. Serve with plenty of melted butter!
Read more:Grilled
Recipe: Beer Can Chicken 2007-06-07 20:03:52 This is a simple recipe that combines two of my favorite things, beer and grilled food.
Ingredients
Large whole chicken (4 - 5 pounds)
3 - 4 tablespoons of rub
12oz can of beer
Directions
1. Remove excess fat and giblets from chicken.
2. Clean the chicken thoroughly and blot dry with a paper towel.
3. Apply the rub to the inside and out side of the chicken, you can also put rub under the skin covering the chicken breast.
4. Set the grill up for indirect grilling at a medium temperature.
5. Open the can of beer and drink the top inch.
6. Poke holes in the top of the can and add remaining rub to the beer.
7. Holding the chicken upright insert the beer can into the chicken’s cavity
8. Oil the grill and add any smoke wood.
9. Place the chicken on the grill, and spread the legs out to hold it upright.
10. Grill for 2 hours until fall-of-the-bone tender.
11. Let the chicken stand for 5 minutes before carving.
Read more:Chicken
Recipe: Grilled Stuffed Peppers 2007-06-11 19:28:39
Ingredients
3 bell peppers
2 green onions, chopped
2 cloves of garlic, crushed
olive oil
1 cup of diced smoked sausage
1 1/2 cups of cooked rice
Salt and pepper to taste
Directions
1. Cut the top off the peppers, remove the stalks, and clean out the seeds
2. Finely dice the top of the pepper
3. Stir fry the green onions, garlic, and diced pepper in the olive oil for 2 minutes
4. Add the diced smoked sausage and cook for another 5 minutes
5. Stir in the cooked rice
7. Stuff the peppers, and season to taste
8. Grill, over medium indirect heat until the peppers are tender
Read more:Grilled
, Stuffed
, Peppers
Recipe: Rib-Eye Steak Marinade 2007-06-14 18:30:32
This is a marinade I came up with, based on The Taste Of South Texas Bar-B-Que Team’s Rib-Eye Rub.
Ingredients
2 tbsps steak rub (I used store bought Grill Mates® Steak
Rub)
1 tbspn paprika
1/4 tspn course black pepper
1/4 tspn white pepper
1/4 tspn cayenne pepper
1 tbspn rib rub (I used the Best Ribs In The Universe Rub)
1 tbspn minced garlic
2 tbspns brown sugar
1/4 tablespoon sea salt
1 tbspn chopped fresh rosemary
1 tbspn chopped fresh tarragon
1 tbspn chopped fresh thyme
2 cups Dr. Pepper
Directions
1. Mix all the ingredients in a bowl.
2. Marinate the steak in the marinade for at least a couple of hours.
Recipe: Bruce Frankel’s Grilled Bread 2007-06-14 18:22:38
Another recipe taken from “The Barbecue! Bible” by Steven Raichlen.
Ingredients
1/2 envelope active dry yeast
1 tablespoon molasses
2/3 cup warm water
1 1/2 cups unbleached all-purpose flour
3/4 cup whole-wheat flour
3 tablespoons cornmeal
1/2 teaspoon coarse salt
3 tablespoons olive oil
Black pepper to taste
Directions
1. Mix 2 tablespoons of the warm water with the molasses and yeast. Let stand until foamy.
2. Stir in the remaining water, all-purpose flour, whole-wheat flour, cornmeal and salt.
3. Mix to form a dough that is soft and pliable then knead until smooth.
4. Brush a bowl with some of the olive oil, place the dough in the bowl, then brush the top of the dough with oil.
5. Cover with a damped kitchen towel, allow to rise in a warm place, until doubled in size (a couple of hours).
6. Punch the dough down, and allow to rise again. Punch down again and divide into 6 pieces.
7. Roll the dough into balls, then roll out until 5 inches in diameter.
8. Brush the dough w Read more:Bruce
, Grilled
, Bread
Recipe: The Renowned Mr. Brown (Pork Butt) 2007-06-21 18:25:17
The final part of The Renowned Mr. Brown
recipe from Virtual Weber Bullet, which was originally published in the classic book Smoke & Spice by Cheryl Alters Jamison and Bill Jamison.
Directions
1. Purchase boneless or bone-in pork butts weighing approximately 8 pounds each.
2. Trim off the fat cap, any false cap and other large, easily removed pockets of fat.
3. Apply half of a batch of Southern Succor Rub to each piece of meat.
4. Refrigerate for about 12 hours, then apply more rub.
5. Smoke at 225-250°F until the internal temperature is 190°F. Baste with the Southern Succor Sop during smoking.
6. When cooked, wrap in aluminum foil and let rest for at least 30 minutes. For longer holding times place in a cooler.
7. Pull meat and serve with barbecue sauce.
Recipe: Southern Succor Sop (Sop for Pork Butt) 2007-06-19 18:01:50
This is a vinegar based sop that works well on pork butts, it is part of The Renowned Mr. Brown recipe on Virtual Weber Bullet and was originally published in the classic book Smoke & Spice by Cheryl Alters Jamison and Bill Jamison.
This recipe makes enough sop to mop one pork butt 5 times.
Ingredients
Remaining Southern
Succor Rub from one batch, used on one pork butt
2 cups apple cider vinegar
1 cup water
3 tablespoons ground black pepper
2 tablespoons table salt
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 tablespoon cayenne pepper
Directions
Warm ingredients over low heat, stirring occasionally.
Recipe: Southern Succor Rub (Rub for Pork Butt) 2007-06-18 19:21:03
This is a very peppery rub that works well on pork butts, it is part of The Renowned Mr. Brown recipe on Virtual Weber Bullet and was originally published in the classic book Smoke & Spice by Cheryl Alters Jamison and Bill Jamison.
This recipe makes enough rub for one pork butt. Turbinado sugar may be sold under the brand name “Sugar In The Raw”.
Ingredients
1/4 cup Ground Black Pepper
1/4 cup Paprika
1/4 cup Turbinado sugar
2 tablespoons table salt
2 teaspoons dry mustard
1 teaspoon cayenne pepper
Directions
Mix all the ingredients in a container.
Read more:Southern
TV: Top Chef Features BBQ/Grilling 2007-06-22 20:44:42 This weeks episode of Top Chef
on Bravo featured upscale BBQ
/Grilling
recipes. You can find the recipes from Episode 2, “Sunny Delights” on Bravo’s website.
Review: Clean BBQ Grill Liner 2007-06-28 11:23:30 Do you own any of the equipment below for cleaning your grill?
How often do you use them? I personally hate having to clean the grill, so when I came across CleanBBQ
’s grill liner (sold at Home Depot and Wal-Mart), I decided to give it a try.
The liner is made from heavy-duty aluminum, which is tough enough to stand up to the high heat used for grilling, but was pliable enough for me to easily fit the liner to my circular grill grate, just by tucking under the corners.
As you can see it’s corrugated design allows it to fit to any grill grate you may come across, including those rarely cleaned park grills. Now tell me which surface you think is more hygienic?
So let’s give it a go. I decided to give it a real test, by cooking some Teriyaki salmon. I’ve always had problems with fish sticking in the past, combine that with a sugary marinade and you have a recipe for a sticky situation. I quickly covered the grill with the liner, tucking the corners under to get Read more:Grill
, Liner
Recipe: Teriyaki Marinade 2007-06-27 18:14:10 Another great recipe taken from “The Barbecue! Bible” by Steven Raichlen.
Ingredients
2 cloves garlic, minced
1 tablespoon minced fresh ginger
2 scallions, sliced
1/2 cup soy sauce
1/2 cup mirin
1/4 cup sake or dry sherry
1/4 cup brown sugar
Directions
Combine the ingredients in a bowl, and whisk until the sugar is dissolved.
Read more:Teriyaki
Recipe: Teriyaki Salmon 2007-07-02 19:55:54
Directions
1. Marinade a salmon fillet in a batch of Teriyaki
Marinade for at least a few hours in a refrigerator.
2. Remove the salmon from the marinade, and reserve the marinade.
3. Heat the marinade in a sauce pan and reduce it to a glaze.
4. Grill the salmon over high heat for a few minutes on each side.
5. When the salmon is cooked, brush with the Teriyaki glaze.
Recipe: Honey Garlic Chicken Wings 2007-07-09 18:37:26
With football season coming (albeit not fast enough), I decided to post a recipe for a must have fantasy draft food, chicken wings!
Ingredients
ChickenWings
, I used the breaded wings that came with Angel Food Ministries chicken box
3 tablespoons honey
2 tablespoons mirin
1 tablespoon chopped garlic
Directions
1. Thoroughly wash the chicken wings.
2. Fry in deep hot oil (365 degrees) for 10 to 12 minutes.
3. Transfer the wings into a paper bag, and shake to remove any remaining oil.
4. In a bowl mix the honey, mirin and garlic.
5. Add the wings and mix thoroughly.
Read more:Garlic
Recipe: Buffalo Chicken Wings 2007-07-16 18:24:17
Here’s another great chicken wing recipe for those fantasy football drafts!
Ingredients
ChickenWings
, I used the breaded wings that came with Angel Food Ministries chicken box
1/2 cup unsalted butter
1 cup hot red pepper sauce
Directions
1. Thoroughly wash the chicken wings.
2. Fry in deep hot oil (365 degrees) for 10 to 12 minutes.
3. Transfer the wings into a paper bag, and shake to remove any remaining oil.
4. In a bowl, melt the butter, add the hot sauce and heat thoroughly in a microwave.
5. Add the wings and mix thoroughly.
Read more:Buffalo
Recipe: Angel Food Ministries Pork Spareribs 2007-07-18 19:13:47
As you may have noticed by now, recently I have been cooking using food supplied by Angel Food Ministries this recipe is no exception. In June’s BBQ box they supplied some frozen “enhanced” pork spareribs. Normally I would shy away from “enhanced” meat in favor of the more natural meat from my local warehouse store, but I decided to give these a try.
After a little research online I found that it is important to watch how much salt you use in your chosen rub as most liquids used in the enhancing process use a lot of salt. It struck me that Chris Lilly’s rib recipe is an ideal rub for this kind of rib, the photo above are the result.
I found that they weren’t to salty at all, and was very pleased with the results.
Recipe: Yum Yum Seasoning Beef Back Ribs 2007-07-23 20:44:30
This was my first attempt at Beef Back Ribs, I decided to try this recipe for Yum Yum Seasoning Ribs from The Virtual Weber Bullet, the results were very tasty indeed.
Ingredients
4 tablespoons non-iodized table salt
2 tablespoons paprika
1 tablespoon black pepper, coarsely ground
1-1/2 teaspoons onion powder
1-1/2 teaspoons granulated garlic
1-1/2 teaspoons cayenne pepper
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
Beef Back Ribs
Directions
1. Remove the membrane from the bone side of the slab, as you would with pork ribs.
2. Mix the ingredients for the rub in bowl.
3. Apply rub to both sides of the ribs.
4. Prepare the smoker.
5. Smoke the ribs at 225-250°F for 6-7 hours, turning and basting as you would with pork ribs.
6. When the ribs are tender, baste with barbecue sauce.
We Need You! 2007-07-24 13:10:16 Looking for a website to sell your hot sauce, bbq sauce, rubs or marinades then please email us (thebigbrit@bbqbrit.com).
Building on the success of The BBQ Brit we are getting ready to take our site to the next level, and we need your help.
Part of my original dream for this site was to include an online store that showcases the best BBQ sauces, rubs and marinades that America has to offer, it is time to realize that dream. Building on my reputation for only publishing recipes that I have personally tested, the store will feature products that I personally like, and believe in.
So how can you help? The answer is in one of two ways, if you want your product featured on our site then please don’t hesitate to contact me, alternatively if you would like to recommend a product then I would love to hear from you to. Please send all emails to thebigbrit@bbqbrit.com.
Recipe: Grilled Marinated Vegetables 2007-07-30 19:46:53
This last week was my birthday and one of the presents I received was a grill basket. This last weekend I had a chance to try it out, this is the result.
Ingredients
1/4 cup olive oil
1/4 cup balsamic vinegar
3 cloves garlic, minced
2 teaspoons fresh rosemary, minced
1 teaspoon fresh basil, minced
2 teaspoons lemon peel
salt and pepper, to taste
Various vegetables, possible choices are sliced mushrooms and red onion, corn on the cob, squash, zucchini and endives
Directions
1. Combine the marinaded ingredients in a blender and blend until smooth.
2. Mix the marinade and vegetables in a bowl and marinade for 15 minutes.
3. After marinading empty the vegetables into the grill basket.
4. Cook over height for 15-20 minutes.
Read more:Grilled
, Marinated
, Vegetables
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