Not-so-Sweet Spare Ribs

Jackson Ortega-Scheiner Smoking Leave a Comment

Hello Dr. BBQ: I’m Looking for a good recipe for spare ribs that is not sweet–no honey no brown sugar and no tomatoes; got something up your sleeve? Miki from Jerusalem Hi Miki, Sure I have something up my sleeve. Sweet ribs are what most people want but I like them a little different sometimes too. Here’s my Creole Rub …

Carne Adovada Estilo Sonora

Dave DeWitt Leave a Comment

(Sonoran-Style Marinated Pork)

This unusual recipe is half jerky and half grilled pork. Don’t worry about exposing the meat to the air; the vinegar is a high-acid preservative.

Ingredients

  • 10 Chiltepins (or more to taste), seeds removed and saved

  • 10 dried red New Mexican chiles, stems removed, seeds removed and saved

  • 3 large cloves garlic

  • 1 teaspoon Mexican oregano

  • 1 teaspoon salt

  • 1/2 cup cider vinegar

  • 1/2 cup water

  • 1 small cabbage, chopped

  • Juice of 4 limes

  • 4 pounds pork tenderloin, sliced into strips 1/4 to 1/2 inch thin
    (for easier slicing, freeze the pork slightly, then slice)

  • Corn or flour tortillas

Instructions

Boil the New Mexican chiles until they are soft. Add all the other ingredients except the pork, chile seeds, and tortillas and puree in a blender to make the marinade.

Add the seeds to the chile marinade and marinate the pork in the mixture for an 1 hour. Hang the strips of meat over a clothesline in the sun and arrange cheesecloth around them to keep the insects away. Dry the meat in the sun for two days in dry weather and then refrigerate until ready to use.

Grill the meat strips over mesquite wood for 1 to 2 minutes per side. Dice the strips and spread the meat over thin flour or corn tortillas.. Spread chopped cabbage over the meat and sprinkle lime juice over the top. Fold the tortilla in half and serve.

Serves: 8

Heat Scale: Hot to Extremely Hot

 

Louisiana Barbecue Sauce

Dave DeWitt Recipes Leave a Comment

This is my version of a recipe that originally appeared in Mary Land’s 
Louisiana Cookery (1954). I have spiced it up a bit. Okay, more than a
bit, and added a few other spices. This sauce is served with grilled
seafood and chicken, but if you wanted to sneak it onto some steamed
shrimp or crawdads, I wouldn’t turn you in to the food police. It will
keep in the refrigerator for a week and freezes nicely.

Ingredients

1/4 cup diced onion
1 tablespoon vegetable oil
1 clove garlic, minced
1 15 1/2-ounce can diced tomatoes, drained
1/3 cup honey
2 tablespoons distilled vinegar
3 bay leaves
2 tablespoons Louisiana-style hot sauce, or more to taste
2 teaspoons dry mustard
1/2 teaspoon dried thyme
1 1/2 teaspoons freshly ground black pepper
Salt to taste

Instructions

Saute the onion in the oil in a skillet until soft, add the garlic and 
saute for two minutes more. Transfer the onion and garlic mixture to a
saucepan, add the remaining ingredients and bring to a boil. Reduce the
heat to low and simmer, uncovered, for 1 hour. Remove the bay leaves,
place the mixture in a blender or food processor and process until just
blended.

Can I Smoke Chicken Breasts?

Jackson Ortega-Scheiner Rubs/Sauces/Marinades Leave a Comment

Hi Dr. BBQ: I want to try smoking chicken and hear thighs are the way to go. How long for thighs or quarters? Could I do breasts as well with bone in and skin on? Any ideas would be great. Thanks, Bill   Hi Bill, Thighs are definitely the way to go for us cookoff guys, but at home I …

Ceviche Mexicana

Dave DeWitt Recipes Leave a Comment

This is a basic Mexican version of ceviche that is easily varied with the addition of fruits and vegetables that are in season. I like to add diced avocado, or jicama, or even cucumbers to add not only different flavors but also textures to the ceviche. By adding tomato juice and pulp to the recipe and serving in a large parfait glass, you transform the ceviche into the very popular, seafood cockteles found all over Mexico.

Ingredients

  • 1 pound firm white fish, such as snapper, pompano, flounder, or bass, cut into 3/4 to 1-inch cubes

  • Juice of 8 Mexican limes or Key limes

  • 2 jalapeño chiles, stems and seeds removed, finely chopped or substitute serrano chiles

  • 1 medium tomato, chopped

  • ½ medium onion, finely chopped

  • 2 tablespoons chopped fresh cilantro

  • Salt and freshly ground black pepper

  • Garnish: Lime wedges

Instructions

Place the fish and chiles in a nonreactive bowl, add the lime juice and toss to coat the fish. Cover the bowl and refrigerate for 1 to 4 hours, turning occasionally until the fish loses its translucency and turns opaque.
 

Just before serving add the tomato, onion, and half of the cilantro, then gently toss to mix. Season with salt and pepper. Put the ceviche in tall parfait glasses, garnish with the remaining cilantro, place a lime wedge on the rim of the glass and serve.