BBQ-A Request

A good friend of mine (who once managed to make his way through a marquee performance of "walking in memphis" whilst literally gallons of beer flew through the air with a crowd of 100 screaming along) asked me recently to discuss what I am most often known to be an afficianado of---Barbeque.

I realize that for much of what I do, BBQ is not the technical term- I do more high heat grilling (steaks, chops, chicken etc) but on a day when I have the time and inclination there is a sweet simplicity in cooking low and slow, with a nice bit of smoke. So for the next few posts Ill throw up some of my favorite bbq/ grilling recipes to get us out of these winter blahs. To start, the basics- the rub and the sauce! (my general all-purpose recipes)

First: The RUB

Key to the rub is the balance between salt, sugar, heat and umami (as with all cooking) but really you need to watch these flavours as well as keeping in mind how things will brown while cooking.

BBQ Rub for Ribs, Pork, Chicken etc (makes a lot)

2 tbsp peppercorns (whole)
2 tbsp kosher or other large grain salt
1/2 tsp smoked paprika
2 tbsp garlic powder
2 tbsp "Presidents Choice" Mesquite Rub
2 tbsp Onion Powder
2 tbsp Brown Sugar (Raw sugar actually works great for this)
1 tsp Oregano
2 tbsp Cajun Spice
1/2 tsp nutmeg (whole)
4 Coffee Beans

Put everything into either a food processor, or in my case a mortar and pestle (big ass one) and grind/ work it into a fairly smooth consistency. This is my go to!

BBQ Sauce

There are many different ways to go with BBQ sauce, all which owe their traditions to the southern US. These can focus on vinegar bases (East Carolina), tomato focus (west carolina), heavy smoke (kansas style, or heavy spice (texas). I would say my sauce falls between a east carolina and a kansas style. I love the smokey sweet vinegar flavours.

BBQ Sauce (Good Amount)

1 Large White Onion, Fine Dice
3 Cloves Garlic, Fine Dice
1 Shallot, Fine Dice
1 Thai Bird Chile (dried and crushed)
1/2 Cup Jack Daniels (or other rye whiskey)
1 Cup White Wine
500ml (tall boy) India Pale Ale
1 Cup Chicken Broth
2 tbsp of the above Rub
1 small can tomato paste
1/4 cup white wine or cider vinegar
1 tbsp brown sugar
A few drops "liquid smoke" or other commercial smoke flavour.
1 tsp maple syrup.

Method:

In a large saucepan, add about 2 tbsp butter and an equal part olive oil. At low heat cook off the onions, then add the shallots and garlic, just before they start to brown add the rye and flambee!! Put out said fire with the stock, then the wine, then the beer, then the vinegar. Let that cook for 10 minutes or so-allowing the harsh alcohol to burn off. At that point incorporate all the remaining ingredients and knock the heat down to low. Simmer until you get a consistency just a little thinner then your average off the shelf bbq sauce.

So there, I have given you the secrets of my bbq....maybe next time ill expound on the importance of using specific woods to smoke different meats!!