Posts Tagged With: BBQ

Branden’s Pulled Pork with Homemade BBQ Sauce: Part III

Now for the final installment of the BBQ posts from the 4th of July!  Congrats on making it through…may we reward you with some yummy BBQ sauce?!?

BBQ Sauce:

  • 2 tablespoons vegetable oil
  • 1/2 medium onion, minced
  • 6 cloves garlic, minced
  • 1 tablespoon chopped fresh oregano leaves
  • 1 cup ketchup
  • 1 cup tomato puree
  • 1 tablespoon Worcestershire sauce
  • 1/3 cup honey
  • 1/3 cup brown sugar
  • 2 tablespoons southern style hot sauce (recommended: Tabasco)
  • 1 tablespoon smoked paprika
  • 1 teaspoon cayenne
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper

In a medium saucepan, over medium heat, add the vegetable oil. Saute the onions, garlic, and oregano until translucent, about 4 to 5 minutes. Add the remaining ingredients, ketchup, tomato puree, Worcestershire sauce, honey, brown sugar, hot sauce, paprika, cayenne, cumin, coriander, salt and black pepper. Bring to a boil, stirring occasionally, then lower heat to a simmer and allow to simmer for 1 hour 30 minutes.

Taste and adjust seasoning and heat to desired taste.

Yield: about 3 cups

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Categories: American, Condiments, Recipes | Tags: , | 1 Comment

Branden’s Pulled Pork with Homemade BBQ Sauce: Part II

So now for Part II: setting up the gas grill to act as a smoker.  This was a really funny process as an innocent bystander, but Branden is still a little salty about it a month later.  First, we forgot to rub the meat until about midnight the night before, so our 2 a.m. goal of getting the meat on the grill was kind of crushed.  Then Branden stayed up late per normal with a goal of getting it on the grill around 4 a.m. before he went to bed, but ran into problem after problem getting the grill and thermometers configured to what you set above and ended up angry and burnt (from the water AND the fire…he definitely had some singed arm hairs!).  All issues aside, the meat finally got on the grill at 6 a.m. and Branden finally turned in to bed.  I was up at 8 a.m. (doggone internal alarm clock) and stayed on meat monitoring duty for the next several hours poolside…someone had to do it!  This was definitely a little more eventful than it needed to be, but worth it in the end.

The key to tender pulled pork that falls apart when you touch it is low and slow.  Remember that: low and slow.  It doesn’t matter how hungry you are or when you think the meat should be done, let it do its thing (low and slow) and you will be rewarded.

You’re going to need some hardware for smoking on the grill:

  • Smoker Box
  • Applewood chips
  • Aluminum roasting pan
  • Two meat thermometers (the kind with the probe that you leave in the meat)

Branden removed one of the grill grates so that he could put the smoker box as close to the heat source as possible.  He then placed a generous handful of  wood chips in the smoker box.  The left side of the grill was the only side with burners on as we didn’t want the grill to get too hot.  On the right side of the grill, we filled a tin roasting pan with water and then placed the meat on a grill rak on top of it.  This seems weird, but its used mostly for temperature control.  Every time you open the grill, you loose a lot of the heat.  The water acts kind of like a stabilizer and helps the grill temperature to not fluctuate so drastically.

For those meat thermometers, go ahead and jam one right into the heart of the pork butt.  Crumple tin foil around the probe of the other thermometer and set it inside the grill.  We want to be able to really monitor the internal grill temperature to make sure it doesn’t get to hot and cook our meat too fast.  We used a thermometer that had an alarm on it and set it to beep if the temp got too hot.

In terms of good cooking tips, Branden plans on 1.5 to 2 hours per pound (our 6 lb. hunk of heaven was projected to take 12 hours).  How did Branden arrive at this timing?  Check out this link for some details that I think are best from the source.  He’s done a lot of research on this topic and found this information really helpful (if you really know my husband, you know how he loves to research!).  Bottom line is, you want to keep your grill temp steady around 250° until the internal pork temp reaches 180º.  It will stall out for a long time at around 150º, but don’t be tempted to crank up the heat!  Leave well enough alone and walk away.  Just walk away…

After the pork has reached 180º, let it set for about an hour (covered) before pulling it.  Branden just used two forks to pull it and after 13 hours on the grill, the meat literally fell apart.  Most folks will eat it on a bun with BBQ sauce, but not me!  I took mine bunless (why waste the room in my stomach?) and smothered in sauce.  Delicious and well worth the wait!

Need some more tips and details?  Check out this link for grill setup or this link for information on smoking.  Got questions for Branden?  Click on the “Contact the Author” page and shoot me an email- I’d be happy to ask him and get back to you!

Enjoy!

Categories: American, Entrees, Kitchen Gadgets, Recipes | Tags: , , , | 1 Comment

Branden’s Pulled Pork with Homemade BBQ Sauce: Part I

Okay, so this is like a month after the fact for some reason- this was our 4th of July entree (and Branden’s been bugging me to blog about it…someone get him to write his own posts, please!).  I’ve just had so much to share lately!

So Branden has been telling me for YEARS (and that’s no exaggeration) that he makes a really good pulled pork, but I didn’t believe him because I’ve never been given a reason to believe otherwise…we like to give each other a hard time if you haven’t noticed!  After years of pleading with him to make his “really good” pulled pork, it was decided that the 4th of July was the perfect time to make this incredible creation.  We set up shop at his parent’s house since they just bought a brand spankin’ new Weber grill this summer and what better way to break it in with some good ‘ole fashioned BBQ.  Now even though we don’t have access to a smoker, Branden has done much research on how to smoke on a grill and really has perfected it for what it is.

I’m going to break this little project (yes, it was a project) into 3 posts as to not overwhelm with one giant novel of a post.  Part I is going to be the meat prep and Branden’s rub.  Part II will be the execution for smoking the meat on a gas grill – really cool stuff.  Finally, Part III is going to be Branden’s BBQ sauce recipe.  So fasten your seat belts, you’re about to be blown away with a LOT of information!

Pulled Pork

  • 1 (5 to 6 pounds) pork butt
  • 1/2 cup Spice Rub, recipe follows
  • 1 tablespoon dry mustard
  • Olive oil
  • Apple chips, soaked in water
  • BBQ sauce, recipe follows in Part III
  • 8 large rolls
  • 1 small red onion, thinly sliced
  • 2 large pickles, sliced into thin rounds

Place the pork butt in a shallow pan. To the pork rub, add the dry mustard and mix well. Rub the whole surface with the Pork Rub. Drizzle the surface with olive oil and rub well again. Cover and refrigerate at least 6 hours or overnight in the refrigerator.

Spice Rub (this is awesome for other meats too and we’ve started keeping it on hand.  I used this spice rub on the chicken in my Chilaquiles recipe recently to add some pizazz to my chicken)

  • 4 tablespoons brown sugar
  • 4 tablespoons onion powder
  • 4 tablespoons garlic powder
  • 4 tablespoons dried thyme
  • 4 tablespoons dried oregano
  • 2 tablespoons mild paprika
  • 2 tablespoons hot paprika
  • 4 teaspoons cayenne
  • 4 teaspoons ground coriander
  • 2 teaspoons black pepper
  • 2 teaspoons white pepper
  • 2 tablespoons kosher salt

Mix all ingredients together and stir well.

Yield: about 1 cup

Thanks Wolfgang Puck for this recipe!

Categories: American, Entrees, Recipes | Tags: , | 4 Comments

Restaurant Review: Omahoma Bob’s BBQ

When I was a kid, I hated BBQ sauce.  Seriously hated  it.  I don’t know why I had such a dislike for it (maybe it was because I had only had cheap stuff), but some time in my late teens, a switch flipped and I became nutty for quality BBQ.  And of course, when you have quality sauce, you need something to smother with it.  Which leads me to one of Branden and I’s favorite places to eat in downtown Wooster, Ohio: Omahoma Bob’s BBQ.

Branden and I love this place so much that we actually had them cater our backyard rehearsal dinner for our wedding last year and everyone loved it!  Bob smokes his meat with love and is usually hanging around the restaurant visiting with patrons.  Seriously, I go there at least once a month and he’s always there no matter what time of day I go.

Today’s picture is courtesy of Omahoma Bob’s and Groupon.  I had a Groupon worth $20, so Branden and I decided to go big or go home and splurge on the “Meat Sampler” for $17.99 (which by the way, is as huge as it looks).  I apologize for the poor image quality, I had to take this with my phone as I left my good camera at home.  Anywhosers, this picture shows a fine sample of the meaty goodness offered at Bob’s: (clockwise from top right) Pulled Pork, Smoked Sausage, Chicken Wings, Pork Ribs, Beef Brisket, and Smoked Pork Loin.  We also got hush puppies and fried okra as our sides (I’ve fallen in love with the fried okra, by the way).  The meat is consistently smoked to perfection (I usually get the two meat platter of pulled pork and beef brisket)- I’ve never been disappointed.

Is your mouth watering yet?  If not, something is wrong with you!  So support a local business (if you’re visiting NE Ohio) and check out Omahoma Bob’s!

Categories: American, Restaurants | Tags: , | 1 Comment

The New Cookout: Grilled BBQ Chicken Pizza

Happy 4th of July!  If you’re grilling out today, why not consider adding pizza to the mix?  This pizza is the picture of Americana in my eyes!

Branden and I love pizza on the grill!  It’s so versatile and its a great crowd pleaser when friends come into town.  Its simple to throw together on the grill with a little prep as soon as folks arrive in the evening.  Some of our favorite varieties are Giuseppe (an Italian pizza with peppers, tomatoes, and spicy sausage – recipe to follow at another time), Margherita, and BBQ Chicken.

Now I know what you’re thinking…this can’t be easy.  Branden and I have a tiny Weber Q100 (the small Weber Q) and do just fine.  And have no fear to those of you who are intimidated by bread baking…Pillsbury has pre-made, refrigerated pizza dough that not only saves time, but tastes great too.  I do enjoy making pizza dough, but let’s be honest, I don’t always have time to let it rise for over an hour when I get home from work in the evenings, so pre-made dough is like manna from heaven.

I’ll be sharing some more pizza-on-the-grill recipes as summer continues, so stay tuned!  Until then, enjoy some BBQ!

  • 1 pizza crust (homemade or refrigerated)
  • 3/4 c. BBQ sauce (we like Sticky Finger’s Tennessee Whiskey for its intense flavor and bit of a kick)
  • 1/2 lb. grilled chicken breast
  • 1/4 of a red onion, chopped
  • 1/4 lb peppered bacon, cooked until crisp and crumbled
  • 2 c. finely shredded sharp cheddar cheese
  1. The key is low and slow here!!  Preheat your grill on low and place the pizza crust directly on the grates.  Grill crust until it starts to brown on the bottom and become slightly firm.  The key and pre-cooking here.  Once browned, flip the crust.
  2. Top with BBQ sauce, chicken, bacon, and red onion before smothering with cheese.  Close the grill and let cook, about 5-7 minutes longer.  Make sure to keep the grill low as you don’t want to burn the bottom of the pizza before the cheese melts.  Serve immediately.

Besides the low-and-slow rule, another key is making sure your toppings are prepared before you start grilling your crust.

Categories: American, Entrees, Recipes | Tags: , , , , | 5 Comments

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