Molasses-Bourbon BBQ Sauce

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Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods & Barbecue SuperSite.

 

Ingredients

1 tablespoon vegetable oil
1 small onion, finely chopped
1 cup red wine vinegar
2 cups ketchup
1/2 cup mild-flavored (light) molasses
1/4 cup water
1/2 cup bourbon
1 1/2 teaspoons salt
1/2 teaspoon ground white pepper
Leaves from 5 fresh thyme sprigs

Instructions

Heat oil in a large, heavy saucepan over medium-high heat. Add onion and sauté until golden brown, about 6 minutes. Add vinegar and boil until mixture is reduced to 3/4 cup, about 5 minutes. Remove from heat.

Add ketchup, molasses, and 1/4 cup water, then the bourbon; stir to blend. Bring the sauce to a simmer. Stir in salt and white pepper. Simmer for 10 minutes to blend the flavors.

Stir in the thyme leaves. (This sauce can be prepared 1 day ahead. Cover and refrigerate.)

Sweet, Sour, and Spicy Fish Sauce

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This sweet and sour fish sauce dip is made spicy with chopped chilies and garlic, while fresh-squeezed lime or lemon gives it a sour edge. Called nuoc cham or nuoc mam cham in Vietnamese, it is the ubiquitous condiment of the Vietnamese table. Drizzle it over grilled meat set atop thin rice noodles tossed with shredded vegetables for refreshing fare, perfect for summer.

Ingredients

1/2 cup fish sauce
1/2 cup sugar
1/2 cup fresh lime or lemon juice
1 large garlic clove, thinly sliced or minced
1 to 2 fresh red Thai chilies, stemmed, seeded, and thinly sliced or minced

Instructions

In a medium bowl, whisk together the fish sauce and sugar until the sugar is completely dissolved. Stir in the lime or lemon juice and add the garlic and chilies. Let steep for 20 minutes or so before serving. Refrigerate in an airtight container for up to 1 week.

Cola-marinated Beef Brisket

Dave DeWitt Recipes Leave a Comment

Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.

Ingredients

 

Perfectly cooked beef brisket is a joy to behold

Cola Marinade:
2 cans favorite cola soft drink
2 beef bouillon cubes dissolved in 4 oz. water
4 cloves garlic, minced
1 tablespoon Worcestershire sauce
2 tablespoons lime or lemon juice
12 ounces Cattlemen’s Authentic Smoke House Barbecue Sauce
Seasoned salt
Fresh ground pepper

Red River Rub:
1 teaspoon cayenne pepper
1 teaspoon curry powder
1 teaspoon turmeric
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon paprika
dash of nutmeg
French’s mustard
1 10-12 pound beef brisket, trimmed to 1/4 inch of fat remaining

Instructions

Combine all marinade ingredients. Marinate the brisket for 2 days in refrigerator. Combine all rub ingredients and store in a sealed container.

Drain the marinade and set aside.

Squirt mustard liberally over both sides of the meat and rub it in with you hands. Sprinkle generously with the rub and pat into the meat. Let dry-marinate for 3-4 hrs. if possible, or at least one hour.

Place brisket in a smoker, fat side up, and cook for about 1/ 1/2 hrs. per pound (this usually turns out to be about 16-18 hours) at 225-250 degrees F.

While meat is cooking boil the marinade for 12 minutes then cool and put it into a spray bottle.

After 3 hours of cooking time spray the meat and turn, and repeat every three hours.

When the meat reaches an internal temperature of 185-190 degrees F remove it from the grill, wrap in plastic wrap, and then wrap in aluminum foil and place it in an empty ice chest for 1-2 hrs.

Serve thinly sliced with BBQ sauce on the side.

Hawaiian Teriyaki Chicken

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This recipe and others can be found in the article “In Hawaii, Barbecue Means a Luau” by Mike Stines, Ph.B.

Ingredients

1 (3 1/2-pound) chicken, quartered
1 cup teriyaki marinade (see recipe, located here)Coarse kosher salt and freshly ground black pepper

Instructions

Preheat the grill to 375° F. for indirect cooking. 

Rinse the chicken and pat it dry; sprinkle it all over with salt and pepper then brush it with teriyaki marinade. Grill the chicken over indirect heat, basting every 15 to 20 minutes, for 1 hour or until a meat thermometer in the thigh registers 175° F. Allow the chicken to rest 10 minutes before slicing.

Alternately, use chicken breasts instead of whole chicken. Indirectly cook for 30 to 40 minutes until tender or grill over medium-hot coals 15 to 25 minutes, turning occasionally.)

Beef Strips with Hot Chile

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The beef in this dish is coated with egg white, and should be stir fried very quickly so it will remain tender. Eating the red chile pod pieces is not recommended.

Ingredients

Beef Strips with Hot Chile

 

1 pound fajita-style beef strips
2 tablespoons cooking oil
1 egg, separated, reserving the white
1/2 cup dried red chile pods, coarsely chopped
2 tablespoons fresh ginger, peeled and chopped
1 tablespoon chopped scallions
1 teaspoon white sugar
1 tablespoon soy sauce
1/2 teaspoon salt

Instructions

In a bowl, mix the beef with the salt and egg white until coated.

Heat the oil in a wok or skillet and add the beef, stir frying until the pieces no longer stick together. Add the chile, ginger, and scallions and fry until the meat is cooked through. Add the sugar and soy sauce and turn until the meat is coated. Spoon out the mixture and put it into a serving bowl. Serve over cooked white rice.