Gwyneth’s BarbeQlossal Butt Rub

Dave DeWitt Recipes Leave a Comment

Instead of regular old paprika, my pork rub is made with Pimenton de la Vera, a smoked Spanish variety of chile that has earned a Denominacion de Origen, or controlled name status. (In order to be authentic, Pimenton de la Vera must be marked with that phrase, or simply its abbreviation: D.O.) If you want a spicier rub you can also add a little bit of ground chipotle chile powder

This recipe is from the following article: 

Fiery Foods Team Takes on Des Moines’ BarbeQlossal!

 

Ingredients

  • 1/2 cup brown sugar
  • 1 tablespoon bittersweet Pimenton de la Vera
  • 3 tablespoons semisweet Spanish paprika
  • 1/4 cup coarse salt
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon ground chipotle pepper, if desired
  • 1 tablespoon ground mustard
  • 2 teaspoons ground canela (Mexican cinnamon)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder

Instructions

Mix all of the ingredients together in a large bowl. Add the meat to the bowl and rub it all over with the spice mixture. Wrap the bowl with plastic wrap and refrigerate for 24 hours. (In Iowa I was only able to let the rubbed meat rest a few hours but the flavors still came through!)

All-Purpose Rub

Dave DeWitt Recipes Leave a Comment

‘This rub is good for any beef or pork that is heading to the smoker. Store it in a covered container for up to 4 weeks.’

Ingredients

sugar, garlic, onion, celary salt, seasoned salt, black pepper, paprika, chili powder, oregano,

Instructions

Poultry Rub

Dave DeWitt Recipes Leave a Comment

This rub can be used for any poultry–chicken, duck, pheasant, or turkey.

Ingredients

  • 1/4 cup snipped chives
  • 1/4 cup chopped yellow onion
  • 1/4 cup lime juice
  • 1 tablespoon dried minced onion
  • 1 tablespoon onion powder
  • 2 teaspoons granulated sugar
  • 2 teaspoons dried thyme
  • 2 teaspoons cayenne pepper sauce
  • 1 teaspoon ground allspice
  • 1 teaspoon black pepper
  • 1 teaspoon ground cayenne
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon

Instructions

In a blender or food processor, combine all the ingredients and blend to a thick paste. (If using skinless chicken, add 2 tablespoons vegetable oil to the paste.) Rub the paste over the poultry, cover and refrigerate at least 2 hours.

Brisket Rub

Dave DeWitt Recipes Leave a Comment

Liberally apply this rub to brisket a few hours before putting the meat in the smoker.

Ingredients

  • 1/4 cup dark brown sugar, firmly packed
  • 1/4 cup cracked black pepper
  • 1/4 cup sweet paprika
  • 2 tablespoons coarse kosher salt
  • 2 tablespoons granulated garlic
  • 1 tablespoon dry mustard
  • 1 tablespoon granulated onion
  • 2 teaspoons ground cayenne

Instructions

Combine the ingredients in a small bowl and mix well.

Smoky Black Beans

Dave DeWitt Recipes Leave a Comment

Meaty, slow-cooked beans make an appearance on Latin and Caribbean plates from Little Havana to Little Haiti and everywhere in between. Some are served with rice, some are stewed with every flavorful cut of meat that fits in the pot, as in Brazilian feijoada. What most versions have in common is the richness and smoky flavor of pork. My simplified version uses bacon and ham hocks for loads of flavor with a minimal amount of fuss. Starting with dried beans takes some advance prep, but it is an easy way to achieve authentic results! Note: this recipe requires advance preparation.

Ingredients

  • 14 oz. dried black beans, rinsed, picked over, soaked overnight and drained
  • 1 tablespoon canola oil
  • 5 strips center cut bacon, cut into 1/2 inch pieces
  • 1 medium white onion, chopped
  • 3 cloves garlic, minced
  • 1 inch knob of ginger, peeled and cut in half
  • 2 dried bay leaves
  • 2 ham hocks
  • Salt and pepper to taste
  • Sour cream, hot sauce, fresh cilantro and chopped scallions, for serving (optional)

Instructions

Heat the oil in a large saucepan or Dutch oven over medium heat. Add the bacon and cook until browned. Transfer the bacon to a paper towel-lined plate and set aside, leaving the rendered fat in the pan. Add the onion and cook, stirring often, until lightly browned. Add the garlic and cook for one minute, stirring constantly. Add the beans, ginger, bay leaves, ham hocks and enough water to cover by 2 inches.
 Turn the heat up to high in order to bring the water to a boil. Reduce the heat to medium-low to maintain a steady simmer. Cook for 2 hours or until the beans are tender. During the cooking time, stir the beans occasionally and use a spoon to skim off any fat or scum that rises to the surface. If the water evaporates before the beans finish cooking, add just enough to keep them mostly covered. By the time the beans are done, the majority of the water should evaporate, creating a thick consistency.

Remove the giner, ham hocks and bay leaves from the pan. Stir the bacon pieces into the beans and season with salt and pepper to taste. Serve, passing the sour cream, hot sauce, cilantro and scallions for guests to garnish as they like.