Archive for BBQ
With the summer BBQ and grilling season in full swing, it’s a wonderful time to take advantage of any seasonal goodies. With fresh huckleberries at the Farmer’s market, this is an easy and delicious spicy-sweet barbecue sauce perfect for poultry or pork-or just about anything else. Feel free to substitute the huckleberries with any seasonal fruits from your locale; carries, apricots or blueberries are perfect substitute.
- 1 cup of onions, minced
- 2 Tbs butter
- 2 garlic cloves, minced
- 2 tsp. dry mustard
- 1 cup red wine
- 2 Tbs honey
- 3/4 cup apple cider vinegar
- 1 pound huckleberries (or other fresh fruit)
- 1 chipotle pepper, minced
- 1 tsp to 1 Tbs (depending on heat desired) and adobo sauce (the sauce in the can of chipotle peppers)
- 1/2 tsp. black pepper
- 3 ounces tomato paste
- 1/2 tsp. each; dried oregano, dried thyme, onion powder, garlic powder, paprika
Melt the butter in a medium to large saucepan over medium heat and then cook the onions until soft, about 3 minutes. Add the spices and the tomato paste and cook another 2-3 minutes until the tomato paste turn to deep brick red. Add all the remaining ingredients and cook an additional 15-20 minutes over medium heat until reduced by one third. In a food processor, blender or using an immersion blender purée all the ingredients until smooth
Few things speak of Southern cuisine like BBQ. A real slow and smokey infusion of flavors over a meandering period of time. Great pitmasters (of which I am not) are a subspecialty unto themselves. And like most subspecialists (of which I am ), subject to their own quirks and eccentricities. Yet the lure to wander into the forbidden, that closed door with a flavor fog rolling out from underneath, tempting us, calling us, is truly a siren’s song that can not be resisted. So I brined a couple of Maple Leaf Farm duck breasts in Doc’s basic BBQ rub and few extra chilis added for good measure. Twelve hours later we removed the breasts, dry rubbed a bit more all over and hit ‘em a bit with old hickory. Several meanderings later, we removed the breasts, topped with a little western North Carolina BBQ sauce (tangy, tomato piquancy) and an apple slaw (made with a dab of roasted garlic mayo). This is BBQ so good it’ll slap the quackers out of any Dixie Chicken; and perhaps even a few Dixie Chicks if Toby Keith is around.
Day 7. It began with the chicken and in a closing, circle of life kind of way, it should end with the chicken. The legs and thighs from Day One were topped with a bit of BBQ Rub and baked in the oven. The meat was then shredded and added to a from scratch pizza crust topped with the red sauce, fresh mozzerella and the rest of the brie cheese. As a picture is worth a thousand words, the previous week is recapped in photos. Food on a budget can be Delicious And nutritious; food from the heart is good for the heart.
And that brings us back to “
Do Re Me Fa So La Te Do” I mean Day 7: Start at the top!!
Join me tonight at 6pm EST with Chef Jennifer on Basil Magazine Talk Radio as we discuss grilling. Is it really a dangerous way to cook? What are the facts? Tune in at:
Doing any BBQ or Grilling? Then you need to read Dr. Mike’s latest Tampa Tribune article:
Here’s something for that special brunch. An applewood smoked poached egg was added atop a spicy BBQ sweet potato mixture. The sweet potato was mashed with a touch of maple syrup and Doc’s BBQ Spice Rub to “Doc it up”; along with a dab of butter and milk. All this was placed into a freshly baked savory tart shell and topped with crispy Prosciutto Ham.
Here is the recipe from the grilling segment that will air on Southern Living’s Daytime TV this Wednesday, June 20th. Please check local listings and times near you.
Doc’s Stuffed Chèvre Burgers
- 1 pound ground bison
- 1 pound ground beef (organic, free range grass fed recommended)
- 1 Tbs Dijon mustard
- 1 Tbs Worcestershire sauce
- 2 tsp. paprika
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1 Tbs tomato paste
- 1 tsp. salt
- ½ tsp. fresh ground black pepper
- 4 ounces chèvre
Combine all the ingredients except the goat cheese. Weight out the meat into 2 ounce portions and then form into patties. Divide the chèvre into eight equal amounts. Place the chevre pieces in the middle of one half of the patties. Cover those patties with the remaining meat so that there are now eight stuffed burgers. Make sure the seams are sealed. Grill and serve!
Serving size 4 ounces, 8 servings, 200 calories per burger.
It is quite traditional in The South to start off the New Year with some pork. That said, we have some lean, delicious wild hog that we smoked after a long brine for a delicious Southern style BBQ. Add some home made BBQ sauce and some apple slaw and it’s time to get hog wild for pork in 2012!