I am so excited that summer is here and I am really excited about the new BBQ I bought.
After shopping at a lot of stores in Vancouver we ended up at Johnstone's in North Vancouver. We bought one of their cheapest models.
After shopping at a lot of stores in Vancouver we ended up at Johnstone's in North Vancouver. We bought one of their cheapest models.
I bought a Broil King Crown 40 it has 44,000 BTUs and a 10,000 BTU side burner.
My first BBQ menu was Alton Brown's ribs, corn, buns, salad and a pineapple blueberry cobbler. All recipes follow!
I was watching Food Network on their Ask the Food Network show and saw this great ribs recipe.
Alton Brown's Babyback Ribs
http://www.foodnetwork.com/recipes/alton-brown/backyard-baby-back-ribs-recipe/index.html
Alton Brown's Babyback Ribs
http://www.foodnetwork.com/recipes/alton-brown/backyard-baby-back-ribs-recipe/index.html
Ingredients
2 full racks/slabs (about 4 1/2 pounds) baby back pork ribs
Kosher salt
6 tablespoons Rub Number Nine, recipe follows
1/2 cup orange juice (not fresh squeezed)
1/2 cup margarita mix
1/3 cup honey
1/3 cup ketchup
1 tablespoon Worcestershire sauce
1/8 teaspoon cayenne pepper
Directions
Place each rib rack on a sheet of extra-wide, heavy-duty aluminum foil. (The foil should be 4 inches longer than the ribs on either end.) Season racks liberally with kosher salt and sprinkle each rack with 3 tablespoons of the rub. Turn the ribs, meat side down, and tightly seal each foil pouch. Place on a half sheet pan and refrigerate overnight.
The next day, heat the oven to 250 degrees F.
Combine the orange juice and margarita mix in a liquid measuring cup. Open 1 end of each pouch and evenly divide the liquid between the 2 pouches. Reseal the pouches and place the sheet pan in the oven for 2 hours. Remove the ribs from the oven, carefully open 1 end of each pouch and pour the braising liquid into a heatproof measuring cup. Reseal the pouches and place them and the measuring cup of liquid into the refrigerator for up to 8 hours.
The fat in the braising liquid will have solidified on the top and can be removed at this time. Transfer the liquid to a small saucepan and add the honey, ketchup, Worcestershire sauce and cayenne pepper. Whisk to combine. Set over medium high heat and reduce to a glaze, approximately 10 minutes.
Set a gas grill to medium-high and allow to heat for 10 minutes. Cut each slab in half and place them on the grill, flesh side down, close the lid and decrease the heat to medium. Leave alone for 3 minutes. Flip and cook for another 3 minutes. Flip and cook for 3 minutes on each side 1 more time or until each rib has a nice char. Remove the ribs from the grill to a cutting board. and cut into 2 rib portions, using kitchen shears. Add the ribs and half the glaze to a large serving bowl and toss to thoroughly coat. Serve the remaining glaze on the side.
Rub Number Nine:
1 1/4 cups dark brown sugar
3/4 cup chili powder
1/4 cup garlic powder
2 tablespoons ground thyme
1 tablespoon cayenne pepper
1 tablespoon allspice
Place all of the ingredients in an airtight container and shake to combine. Store for up to 3 months.
Yield: about 2 1/2 cups
It will be hit at your next BBQ quaranteed! It was at mine.
2 full racks/slabs (about 4 1/2 pounds) baby back pork ribs
Kosher salt
6 tablespoons Rub Number Nine, recipe follows
1/2 cup orange juice (not fresh squeezed)
1/2 cup margarita mix
1/3 cup honey
1/3 cup ketchup
1 tablespoon Worcestershire sauce
1/8 teaspoon cayenne pepper
Directions
Place each rib rack on a sheet of extra-wide, heavy-duty aluminum foil. (The foil should be 4 inches longer than the ribs on either end.) Season racks liberally with kosher salt and sprinkle each rack with 3 tablespoons of the rub. Turn the ribs, meat side down, and tightly seal each foil pouch. Place on a half sheet pan and refrigerate overnight.
The next day, heat the oven to 250 degrees F.
Combine the orange juice and margarita mix in a liquid measuring cup. Open 1 end of each pouch and evenly divide the liquid between the 2 pouches. Reseal the pouches and place the sheet pan in the oven for 2 hours. Remove the ribs from the oven, carefully open 1 end of each pouch and pour the braising liquid into a heatproof measuring cup. Reseal the pouches and place them and the measuring cup of liquid into the refrigerator for up to 8 hours.
The fat in the braising liquid will have solidified on the top and can be removed at this time. Transfer the liquid to a small saucepan and add the honey, ketchup, Worcestershire sauce and cayenne pepper. Whisk to combine. Set over medium high heat and reduce to a glaze, approximately 10 minutes.
Set a gas grill to medium-high and allow to heat for 10 minutes. Cut each slab in half and place them on the grill, flesh side down, close the lid and decrease the heat to medium. Leave alone for 3 minutes. Flip and cook for another 3 minutes. Flip and cook for 3 minutes on each side 1 more time or until each rib has a nice char. Remove the ribs from the grill to a cutting board. and cut into 2 rib portions, using kitchen shears. Add the ribs and half the glaze to a large serving bowl and toss to thoroughly coat. Serve the remaining glaze on the side.
Rub Number Nine:
1 1/4 cups dark brown sugar
3/4 cup chili powder
1/4 cup garlic powder
2 tablespoons ground thyme
1 tablespoon cayenne pepper
1 tablespoon allspice
Place all of the ingredients in an airtight container and shake to combine. Store for up to 3 months.
Yield: about 2 1/2 cups
It will be hit at your next BBQ quaranteed! It was at mine.
I adapted the recipe (I'd used fresh pineapple) I grew up loving from the Better Homes and Garden Cookbook. I use cinnamon and nutmeg on the topping.
Peach-a-berry Cobbler
http://www.bhg.com/recipe/cobbler/peach-a-berry-cobbler/
Ingredients
1 cup all-purpose flour
1/2 cup granulated sugar
1-1/2 teaspoons baking powder
1/2 cup milk
1/4 cup butter or margarine, softened
1/4 cup packed brown sugar
1 tablespoon cornstarch
1/2 cup cold water
3 cups sliced fresh peaches
1 cup fresh blueberries
1 tablespoon butter
1 tablespoon lemon juice
2 tablespoons coarse granulated sugar
1/4 teaspoon ground nutmeg or cinnamon
Vanilla ice cream
Directions
1. For topping, stir together flour, the 1/2 cup granulated sugar, and the baking powder. Add milk and the 1/4 cup butter or margarine all at once. Stir until smooth; set aside.
2. For filling, in a medium saucepan stir together brown sugar and cornstarch; stir in water. Add peaches and blueberries. Cook and stir over medium heat until thickened and bubbly. Add the 1 tablespoon butter or margarine and the lemon juice; stir until butter melts. Pour into an ungreased 1-1/2-quart casserole. Spoon topping in mounds over hot filling; spread evenly over filling. Sprinkle with a mixture of the 2 tablespoons coarse sugar and the nutmeg or cinnamon. Place on a shallow baking pan in oven.
3. Bake cobbler in a 350 degree F. oven about 35 minutes or until bubbly and a toothpick inserted into topper comes out clean. Serve warm with ice cream, if desired. Makes 6 servings.
http://www.bhg.com/recipe/cobbler/peach-a-berry-cobbler/
Ingredients
1 cup all-purpose flour
1/2 cup granulated sugar
1-1/2 teaspoons baking powder
1/2 cup milk
1/4 cup butter or margarine, softened
1/4 cup packed brown sugar
1 tablespoon cornstarch
1/2 cup cold water
3 cups sliced fresh peaches
1 cup fresh blueberries
1 tablespoon butter
1 tablespoon lemon juice
2 tablespoons coarse granulated sugar
1/4 teaspoon ground nutmeg or cinnamon
Vanilla ice cream
Directions
1. For topping, stir together flour, the 1/2 cup granulated sugar, and the baking powder. Add milk and the 1/4 cup butter or margarine all at once. Stir until smooth; set aside.
2. For filling, in a medium saucepan stir together brown sugar and cornstarch; stir in water. Add peaches and blueberries. Cook and stir over medium heat until thickened and bubbly. Add the 1 tablespoon butter or margarine and the lemon juice; stir until butter melts. Pour into an ungreased 1-1/2-quart casserole. Spoon topping in mounds over hot filling; spread evenly over filling. Sprinkle with a mixture of the 2 tablespoons coarse sugar and the nutmeg or cinnamon. Place on a shallow baking pan in oven.
3. Bake cobbler in a 350 degree F. oven about 35 minutes or until bubbly and a toothpick inserted into topper comes out clean. Serve warm with ice cream, if desired. Makes 6 servings.
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