Barbecued Rack of Lamb

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A Recipe From:

America’s Best BBQ:

100 Recipes from America’s Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants

 

by Ardie A. Davis and Chef Paul Kirk


This recipe and other can be found in the Book Excerpt: America’s Best BBQ

Ingredients

Marinade

2 tablespoons Worcestershire sauce

1/2 cup chopped sweet onion

10 cloves garlic, chopped

1 tablespoon fresh thyme leaves (about 10 sprigs)

1 tablespoon fresh rosemary leaves (about 10 sprigs)

2 tablespoon ancho chile powder

1 tablespoon black pepper

1 tablespoon hot red pepper flakes


Lamb

2 (8-bone) racks American lamb


Spice Blend

1/2 cup smoked paprika

1 tablespoons chili powder

2 tablespoons garlic salt

1 tablespoon lemon pepper


Glaze

1/4 cup honey

1/2 cup barbecue sauce of your choice

1 clove garlic, grated

1/2 jalapeño pepper, grated

salt

Lamb

Instructions

To make the marinade, puree the Worcestershire sauce, onion, garlic, thyme, rosemary, ancho chile powder, pepper, hot red pepper flakes, and 1/4 cup water in a blender. Set aside until ready to use.


Trim off as much fat from the lamb as possible, leaving the fat and meat in between the rib bones intact. Place the lamb racks in a resealable plastic bag large enough to hold them and pour in the marinade. Seal the bag and shake it around a little to coat the lamb with the marinade. Refrigerate 3 to 4 hours, or overnight.


Preheat a barbecue to 275 degrees F., using oak wood. Remove the racks of lamb from the refrigerator and wipe off most of the marinade with paper towels: it’s OK to leave some on.


In a small bowl, combine the spice blend ingredients and sprinkle it all over the racks until the meat is thoroughly coated.


Place the seasoned lamb racks bone side down in the barbecue and cook over indirect heat until the meat registers 125 degrees F. on an instant-read thermometer, about one hour 15 minutes. While the lamb is cooking, combine the glaze ingredients. Remove the meat and coat with the glaze. Return the lamb to the barbecue and continue to cook for 20 minutes. Remove, wrap in plastic, and allow to rest for about 5 minutes. Cut into individual chops and season each chop individually with salt.

Jalapeño Hushpuppies

Dave DeWitt Recipes Leave a Comment

A Recipe From:

America’s Best BBQ:

100 Recipes from America’s Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants

 

by Ardie A. Davis and Chef Paul Kirk


This recipe and other can be found in the Book Excerpt: America’s Best BBQ

Ingredients

2 cups yellow cornmeal

1 cup all-purpose flour

3/4 teaspoon seasoned salt

1/2 teaspoon cayenne

1 teaspoon baking powder

1 teaspoon baking soda

1/2 cup chopped scallions

1 or 2 jalapeño peppers

2 large eggs

1 cup buttermilk

2 tablespoons bacon grease

canola oil or lard, for deep frying

Instructions

In a large bowl, mix the cornmeal, flour, seasoned salt, cayenne, baking powder, and baking soda until combined. Add the scallions and jalapeno peppers and stir to combine.


Add the eggs, buttermilk, and bacon grease. Stir it all up until the flavors are thoroughly blended.


Heat the frying oil in a deep fryer to 350 degrees F. (or use a deep pot and measure the oil temperature with a deep-frying thermometer). When it’s hot, use a tablespoon to drop your hushpuppies in. Allow them to brown on all sides. They will begin floating when done, after 5 to 7 minutes. Be careful not to overcook them.

Jalapeño Hushpuppies

Dave DeWitt Recipes Leave a Comment

A Recipe From:

America’s Best BBQ:

100 Recipes from America’s Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants

 

by Ardie A. Davis and Chef Paul Kirk


This recipe and other can be found in the Book Excerpt: America’s Best BBQ

Ingredients

2 cups yellow cornmeal

1 cup all-purpose flour

3/4 teaspoon seasoned salt

1/2 teaspoon cayenne

1 teaspoon baking powder

1 teaspoon baking soda

1/2 cup chopped scallions

1 or 2 jalapeño peppers

2 large eggs

1 cup buttermilk

2 tablespoons bacon grease

canola oil or lard, for deep frying

Instructions

In a large bowl, mix the cornmeal, flour, seasoned salt, cayenne, baking powder, and baking soda until combined. Add the scallions and jalapeno peppers and stir to combine.


Add the eggs, buttermilk, and bacon grease. Stir it all up until the flavors are thoroughly blended.


Heat the frying oil in a deep fryer to 350 degrees F. (or use a deep pot and measure the oil temperature with a deep-frying thermometer). When it’s hot, use a tablespoon to drop your hushpuppies in. Allow them to brown on all sides. They will begin floating when done, after 5 to 7 minutes. Be careful not to overcook them.

Sauce Gombo

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Gombo means okra in West Africa, and that vegetable is the primary thickening agent of this simple sauce from Ghana.  The sauce can be served like a soup or poured over potatoes, plantains, or other starchy tubers.

Ingredients

1 pound fresh okra, sliced into rounds
1 cup water
1 teaspoon hot chile powder, such as cayenne
1/2 teaspoon salt
1 tomato, coarsely chopped

Instructions

Combine all ingredients in a sauce pan and cook over medium heat for for 8 to 10 minutes, or until the okra is tender.   Serve it as is or puree it in a blended for a smoother sauce.

Sangrita de Chapala (Chapala’s Little Bloody Drink)

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This particular version of sangrita, or “little bloody drink,” comes
from Chapala, Mexico, where the bartenders have not succumbed to the
temptation of adding tomato juice to this concoction, as the
norteamericanos do. The bloody color comes from the grenadine, so this
is truly a sweet heat drink that is also salty. Some people take a sip
of tequila after each swallow of sangrita, while others mix one part
tequila to four parts sangrita to make a cocktail.

Ingredients

2 cups orange juice
3/4 cup grenadine syrup
2 teaspoons Mexican hot sauce of choice (or substitute any habanero hot
sauce)
1 tablespoon salt

Instructions

Combine all the ingredients in a jar, shake well, and chill.