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.

Brunswick Stew

Dave DeWitt 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

1 Pound smoked pork, cooked and diced

1 pound smoked chicken, diced

1/2 teaspoon black pepper

1/2 teaspoon hot red pepper flakes

1 teaspoon hot sauce, or to taste

2 tablespoons minced onion

1 1/2 cups ketchup

3 cups diced, peeled, cooked potatoes

3 (15- to 16-ounce) cans niblet corn

1/2 cup prepared yellow mustard

2 tablespoons salt

1/2 cup white vinegar

Johnny Harris Original barbecue sauce, to taste.


Instructions

Put all the ingredients in a slow cooker set to medium-low or in a Dutch oven over medium-low heat.

Cover and simmer until hot and bubbly, about 2 hours.

Taste and add more salt and/or hot sauce as desired.

Brazilian Steaks With Jalapeño-Lime Salsa

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Brazilian Steaks

With Jalapeño-Lime Salsa

Total time: about 22 minutes

Ingredients

A gas or charcoal grill – preheated to 450˚F

Food processor

Pastry brush

Non-stick cooking spray

Heated platter

Large sheet aluminum foil

 

2 jalapeño peppers chopped

2 teaspoons kosher salt

2 small white onions, chopped

6 cloves garlic, chopped

1/2 cup freshly squeezed lime juice

1/3 cup dry red wine

2 teaspoons dried oregano

1 teaspoon freshly ground black pepper

1 cup coarsely chopped Italian parsley

4 (1/2-pound) sirloin steaks, 1 1/2-inches thick

Olive oil

Instructions

Brazilian Steaks


Step 1:

Combine the peppers, salt, onions, garlic, lime juice, wine, oregano, bay leaf, black pepper, and the parsley, in a bowl in a blender or food processor, and process with 2-3 pulses to get a salsa-like texture. The amount will be approximately 1 cup. Cover and keep at room temperature until ready to use.

Step 2:

Brush both sides of the steaks with the olive oil; spray the grill with non-stick cooking spray, then place the sprayed grill on pre-heated barbecue.

Step 3:

Place the steaks on the grill over direct heat, and cook for 5 to 6 minutes per side, to an internal temperature of 145˚F for medium-rare.

Step 4:

Remove the steaks and place on a heated platter, cover with foil, let stand for 5 minutes.

Step 5:

Serve the steaks with the room temperature salsa.

Stilton-Stuffed Mushrooms

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Stilton-Stuffed Mushrooms

Total time: about 24 minutes

Ingredients

A gas or charcoal grill – preheated to 375˚F.
Large sheet aluminum foil
Non-stick grilling spray
1/2 stick butter
Small saucepan
5 shallots, chopped
1/2 cup white bread crumbs
4 oz. Stilton cheese
Sage and thyme, 1/2 teaspoon of each
2 garlic cloves chopped
Food processor
A large bowl
Mixing spoon
Teaspoon
12 large mushrooms, stems removed
Paprika or finely chopped parsley for garnish

Instructions

Stilton-Stuffed Mushrooms

Step 1:
Cover the grill rack with heavy-duty aluminum foil, which you’ve sprayed with non-stick spray.

Step 2:
Melt the butter in a saucepan over the grill or side burner, add the shallots and cook until soft, 3 to 4 minutes. Add bread crumbs, shallots, Stilton, sage, thyme, and garlic, and process briefly until well combined.

Step 3:
With a teaspoon press the stuffing lightly into the mushroom caps. Transfer the mushrooms to the prepared grill and cook on the foil until the mushrooms wilt and the stuffing begins to brown, 14 to 18 minutes.

Step 4:
Remove the mushrooms from the foil with a spatula, sprinkle with paprika or parsley, and serve as an appetizer with a chilled adult beverage.

Jerk Chicken with Pineapple-Mango Salsa

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This recipe for jerk sauce is fiery but not incendiary, full of flavor, and worth the effort to make it. There are as many Jamaican recipes for jerk as there are Jamaicans; I settled on this as one the best of the best. Serve with big iced bottles of Jamaican Red Stripe beer. Read more about Jamaica’s Jerk cuisine in the article“Cookin’ Jerk on de Barbacoa, Mon!” By Rick Browne

Ingredients

Chicken

















1/3 cup coarsely chopped shallot

4 green onions, green and white parts, chopped

1/2 cup olive oil

1/2 cup water

Juice of 2 limes

1/4 cup soy sauce

1/2 to 1 Scotch bonnet chile, stemmed, seeded, and chopped

3 large cloves garlic, coarsely chopped

1 cup ketchup

2 tablespoons allspice

1 teaspoon nutmeg

1 teaspoon cinnamon

2 tablespoons ground ginger

1 teaspoon dried thyme

4-6 (4 to 6 oz.) skinless, bone-in chicken breasts

1 cup chopped fresh pineapple

1 cup chopped fresh mango

2 tablespoons chopped onion

1 tablespoon minced jalapeño

1/4 cup chopped fresh cilantro

1/4 cup freshly squeezed lime juice

Salt

Freshly ground black pepper

Instructions

In a food processor or blender, combine the shallots, green onions, oil, water, lime juice, soy sauce, Scotch bonnet, garlic, ketchup, allspice, nutmeg, cinnamon, ginger, and thyme and process until a smooth paste forms. Set aside.

Wash the chicken breasts and pat dry. Using rubber gloves, cover each breast with the jerk paste. Place the chicken in a re-sealable plastic bag and refrigerate for 4 to 8 hours.

Prepare a charcoal or gas barbecue for indirect grilling, placing a drip pan under the cool side of the grill rack.  Preheat to 350 degrees F. Make sure the grill rack is clean, and oil it thoroughly with nonstick cooking spray.

Remove the chicken from the bag and transfer to the prepared grill rack over direct heat. Cook for 5 minutes per side, then move the chicken to the cool side of the grill and cook for 10 to 15 minutes longer per side, until the internal temperature reaches 160˚F. Remove the chicken from the grill and let stand, covered, for 10 minutes.

Meanwhile, prepare the salsa by combining the pineapple, mango, onion, jalapeño, cilantro, and lime juice in a food processor and pulsing 3 or4 times until the ingredients are chopped, but still chunky. Pour into a bowl, season with salt and pepper, and set aside.

Serve each breast topped with a generous portion of salsa.